I had some applesauce for lunch. The bottle was open, and it needed to be finished off. But eating it reminded me of something I saw recently about various forms of apple consumption. (Unfortunately, I can't remember where I read this, though it was probably online.) It was saying that eating an apple won't cause much of a spike in bloodsugar because of all the fiber in the apple, but that drinking apple juice or eating applesauce would cause a spike, because the fiber is missing
I can see how that makes sense as far as juice is concerned, and I can see that maybe applesauce would have less fiber than a whole apple eaten with its skin. But isn't applesauce just made from smooshed-up apples? (if you get the kind with no sugar added) Does breaking down the fiber by cutting it into smaller pieces make it less fibrous? Does anyone actually know anything about this?
1 cup (or 244g) of unsweetened applesauce has 27.5g of carbs with 2.9g of fiber 1 regular (or 212g) fresh apple quarters with skin has 29.2g of carbs with 5.1g of fiber 1 cup (or 248g) unsweetened apple juice has 28.9g of carbs with 0.2 of fiber
Hope that helps.
Jennifer
Peggy Tatyana said:
I had some applesauce for lunch. The bottle was open, and it needed to be finished off. But eating it reminded me of something I saw recently about various forms of apple consumption. (Unfortunately, I can't remember where I read this, though it was probably online.) It was saying that eating an apple won't cause much of a spike in bloodsugar because of all the fiber in the apple, but that drinking apple juice or eating applesauce would cause a spike, because the fiber is missing
I can see how that makes sense as far as juice is concerned, and I can see that maybe applesauce would have less fiber than a whole apple eaten with its skin. But isn't applesauce just made from smooshed-up apples? (if you get the kind with no sugar added) Does breaking down the fiber by cutting it into smaller pieces make it less fibrous? Does anyone actually know anything about this?
"Peggy Tatyana" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
I had some applesauce for lunch. The bottle was open, and it needed to be finished off. But eating it reminded me of something I saw recently about various forms of apple consumption. (Unfortunately, I can't remember where
I
Quoted message said:
read this, though it was probably online.) It was saying that eating an apple won't cause much of a spike in bloodsugar because of all the fiber
in
Quoted message said:
the apple, but that drinking apple juice or eating applesauce would cause
a
Quoted message said:
spike, because the fiber is missing
I can see how that makes sense as far as juice is concerned, and I can see that maybe applesauce would have less fiber than a whole apple eaten with its skin. But isn't applesauce just made from smooshed-up apples? (if you get the kind with no sugar added) Does breaking down the fiber by cutting
it
Quoted message said:
into smaller pieces make it less fibrous? Does anyone actually know
anything
Quoted message said:
about this?
Applesauce is cooked. Cooking food breaks it down and concentrates the carbs. The cooking process probably helps to break down the fiber too, although I can't prove it.
