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MORTICIAADDAMS's Photo MORTICIAADDAMS SparkPoints: (283,895)
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10/2/11 5:26 P

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Almost anything you use to thicken things is a starch and adds a small amount of carbs and calories. Basically whether you consider oats and barley useless carbs depends on what kind of diet you are on. You would obviously not eat barley or oats if you are on Atkins. If you are on South Beach and they don't trigger they would be considered good carbs and it would take very little to thicken soup. I consider whole grains like whole grain barley and quinoa much superior to grains like bread which is highly processed. Barley is loaded with soluble fiber and naturally occurring selenium and other good minerals. Both barley and oats lower blood cholesterol. Arrowroot is similar to cornstarch in carbs - If I remember right a tsp around 2.5gms of carbs. I use arrowroot in some recipes. That being said I don't consume many grains nor thickeners and get most of my carbs chiefly from fruits and veggies which to me are superior to any grains, especially things like instant oatmeal. If you eat oats steel cut are preferable.

Edited by: MORTICIAADDAMS at: 10/2/2011 (17:38)
-American consumers have no problem with carcinogens, but they will not purchase any product, including floor wax, that has fat in it. - Dave Barry
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KATCHATTEAM's Photo KATCHATTEAM Posts: 13,901
10/2/11 5:06 P

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Hi cathy

google arrowroot low carb

you will fine the receipts for gravy very low carb emoticon

HE WILL COVER YOU WITH HIS FEATHERS ,AND UNDER HIS WINGS
YOU WILL FIND REFUGE,HIS FAITHFULNES WILL BE YOUR SHIELD AND RAMPART psalm 91:4


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CGFIELD's Photo CGFIELD SparkPoints: (4,068)
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10/2/11 2:49 P

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It seems to me that if you add oats or barley to something to thicken it, you're adding useless carbs. Does anyone know if arrowroot adds much in the way of carbs?

Cathy emoticon

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MORTICIAADDAMS's Photo MORTICIAADDAMS SparkPoints: (283,895)
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10/2/11 1:05 P

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I can't eat oats so I often add barley to soups and stews.

-American consumers have no problem with carcinogens, but they will not purchase any product, including floor wax, that has fat in it. - Dave Barry
-My doctor told me to stop having intimate dinners for four; unless there are three other people. - Orson Welles
-The food here is terrible, and the portions are too small. - Woody Allen

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Co-Leader "Low Carb For Dummies"
Co-Leader "South Beach Diet"


 
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GOANNA2's Photo GOANNA2 Posts: 10,961
10/2/11 9:53 A

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If I need to thicken a stew I use oats.

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LADYJAKE1's Photo LADYJAKE1 Posts: 1,960
10/2/11 1:43 A

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I use guar gum as well. I put it in a tiny strainer and use that to sprinkle it in my gravies.
The strainer helps it from clumping. I like how little you need to get a good thick gravy.
Pot roast
Cauliflower mash
Gravy
Salad
Sounds like a plan, chilly fall day in Michigan.

Edited by: LADYJAKE1 at: 10/2/2011 (10:30)
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MOTHERUV2's Photo MOTHERUV2 Posts: 1,034
9/30/11 5:37 P

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I was following a post about konjac root powder that I think can be used as a thickener as well. I'm not much help, I know, but you may want to look into it also.

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MORTICIAADDAMS's Photo MORTICIAADDAMS SparkPoints: (283,895)
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9/30/11 10:25 A

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I use both xathan gum and guar gum. They are used in a ton of processed foods as a thickener. I've had good results with both the guar gum and xanthan gum. Xanthan is made from a fermentation process using corn sugar and is more expensive than guar gum but easier to digest. Guar is made from a legume and is high in fiber. You do not need much of either and have to be careful with them as they can make things slimy and the guar has a laxative effect. According to Bob's Red Mill guar gum is better for cold foods and xanthan is better for baked goods. Acid foods affect quar gum so xanthan is better for anything like citrus. I use them in gravy and sauces chiefly.

-American consumers have no problem with carcinogens, but they will not purchase any product, including floor wax, that has fat in it. - Dave Barry
-My doctor told me to stop having intimate dinners for four; unless there are three other people. - Orson Welles
-The food here is terrible, and the portions are too small. - Woody Allen

Co-Leader "Smart Carbing"
Co-Leader "Low Carb For Dummies"
Co-Leader "South Beach Diet"


 
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BELLA9999's Photo BELLA9999 SparkPoints: (2,225)
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9/29/11 11:38 P

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I have, it has a slimy, salty taste. I don't like it.

“It is not the critic who counts; not the man who points out how the strong man stumbles, or where the doer of deeds could have done them better. The credit belongs to the man who is actually in the arena, whose face is marred by dust and sweat and blood; who strives valiantly; . . . who at best knows in the end the triumph of high achievement, and who at worst, if he fails, at least fails while daring greatly.” —Theodore Roosevelt


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JOY199's Photo JOY199 Posts: 1,624
9/29/11 11:22 P

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Has anyone every used this and what did you think of it? I saw it in the health food store today, but I did not purchase it. I guess it can be used as a thickener and is low in carbs.

"Just when the caterpillar thought the world was over, it became a butterfly..."


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