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Key ingredient of Oreo cookies Base cake dough High fructose corn syrup Dutch cocoa (processed with alkali) Pure chocolate liquor Wheat flour Niacin Reduced.

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Presentation on theme: "Key ingredient of Oreo cookies Base cake dough High fructose corn syrup Dutch cocoa (processed with alkali) Pure chocolate liquor Wheat flour Niacin Reduced."— Presentation transcript:

1 Key ingredient of Oreo cookies Base cake dough High fructose corn syrup Dutch cocoa (processed with alkali) Pure chocolate liquor Wheat flour Niacin Reduced iron Thiamin mononitrate [vitamin B1] Riboflavin [vitamin B2] Folic acid Partially hydrogenated soybean oil Baking soda Cornstarch Salt Soy lecithin (emulsifier) Vanillin - an artificial flavor

2 Substitutes for High fructose corn syrup High fructose corn syrup Contains 55 percent sucrose, which requires insulin to metabolize. It has very high glycemic index SubstitutesSources Stevia rebaudianaSouth American shrub AmasakeTraditional Japanese product Barley maltSlow-digesting sweetener made from sprouted barley Brown rice syrupNaturally processed sweetener, made from sprouted brown rice Date sugarPowder made from dried, ground dates. FruitSource®Grape juice concentrate and rice syrup Maple syrupBoiled sap of sugar maple trees Sucanat®Branded ingredient made from evaporated sugar cane juice Source:

3 Substitutes for wheat flour Wheat flour Powdery substance derived by grinding or mashing the whole wheat grain White flour contains diabetes-causing contaminant alloxan Source Source SubstitutesApplication Barley, oats, ryeSubstantially Lower Type 2 Diabetes Coconut FlourLow-Carb, Gluten-Free BuckwheatGluten-Free AmaranthGluten-Free Ground flaxseedsHigh in Omega 3 fatty acids, fibre and manganese. Whole grain floursLow glycemic index – contains wheat bran Sources: ;

4 Mitigation High fructose corn syrup Increased consumption of high-fructose corn syrup resulting in depletion of chromium in the body, which is important in helping glucose pass from the bloodstream into the cells Chromium – Helps cells respond properly to naturally produced insulin Dilution approach Cost effective Low glycemic index Condensed 6-O-.alpha.-D-glucopyranosyl-fructofu- ranose (palatinose) Reduced digestion Low glycemic index Gamma-cyclodextrin Reduce insulin intolerance Reduce postprandial insulin secretion


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