Hey gang!
I am a former chef and make just about everything my partner and I eat from scratch. Is there a chart or application anywhere that provides the number of carbs per unit of ingredients? It would me most helpful to determine the carbs in home made whole grain bread, or for a cookie/square made with splenda.
Looking forward to hearing from you.
Rocky
Calgary, Canada
myfitnesspal.com allows you to enter recipes and it will calculate the carbs, calories, etc based on the servings. It is free. I use it to make sure I am carb counting appropriately. I found that sometimes you forget to count salads and things that seem carbless.
First source for me is USDA - http://ndb.nal.usda.gov/ - and then commercial apps Lose It! and Track3
Thanks a lot, friend. I was getting very frustrated trying to find any data. The USDA resource looks very promising. Thanks again!
I use nutritiondata.self.com and have been very happy with the results.
Good luck.
You're welcome - sorry for the slow response have been traveling like a madman. Would love to see some of your recipes, always looking for something new and tasty
yes I would suggest to look at these Glycemic load tables from University of Sydeny
glycemic index and loads of 2,487 foods here : research on Glycemic index in Australia:
2008 CONCLUSIONS—These tables improve the quality and quantity of GI data available for research and clinical practice.
The relevance of dietary glycemic index (GI) and glycemic load (GL) is debated. While the World Health Organization (1), the American Diabetes Association (2), Diabetes UK (3), and the Canadian Diabetes Association (4) give qualified support for the concept, many health professionals still consider GI and GL complex and too variable for use in clinical practice (5). The availability of reliable tables of GI is critical for continuing research and resolution of the controversy. New data have become available since previous tables were published in 2002 (6). Our aim was to systematically tabulate published and unpublished sources of reliable GI values, with derivation of the GL.
http://care.diabetesjournals.org/content/31/12/2281/suppl/DC1
On the other hand, Health Canada has some concerns discussed here:
http://ajcn.nutrition.org/content/98/2/269.abstract
Health Canada's evaluation of the use of glycemic index claims on food labels
ajcn.nutrition.org
The glycemic index (GI) is a system that ranks foods according to the blood glucose?increasing potential of servings of foods that provide the same amount of available carbohydrate