Can anyone tell me why...

Discussion in 'Slimming World' started by malaika, 13 June 2009 Social URL.

  1. malaika

    malaika Lover of Extra Easy

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    I'd like to know why, if I make polenta porridge, it's free but used as flour in baking it's synned?
    I can understand fruit being synned when liquidised etc but can't understand why polenta, cous cous etc changes syn value baked instead of boiled.

    I look forward to hearing, as it's bugging me.
    Thanks
    ;)
     
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  3. Chuffy_29

    Chuffy_29 Bring it on!

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    I believe it's to do with the volume you would use when using it ground or as flour, far greater than before it's ground. Also may be something to do with breaking the fibres?
     
  4. victorial85

    victorial85 A moaning old boot!!!!

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    I got told that when using it in baking, you are more likely to eat more of it (for example muffins!) and so it could become an issue and you wouldnt lose.
     
  5. malaika

    malaika Lover of Extra Easy

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    Thanks Chuffy and Victoria!

    It all does make sense, especially about overeating (like the delicious muffins)

    Guess I'll have to syn them... pity but never mind!
     
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