On Thu, 23 May 2013 12:42:39 -0700, The Other Guy
> wrote:

>On Fri, 24 May 2013 05:22:22 +1000, Jeßus > wrote:
>
>>On Thu, 23 May 2013 09:46:21 -0700, sf > wrote:
>>
>>>
>>>Has anyone tried Tova Carbalose? I'm wondering how it behaved for
>>>you.
>>>
>>>Their website says:
>>>
>>>Carbalose™ is a new flour that will revolutionize the Low-Carb market.
>>>In most recipes, Carbalose™ behaves like wheat flour, because unlike
>>>similar products, it is made mostly from wheat, yet it lacks most
>>>non-fiber Carbohydrates.
>>>
>>>When used instead of normal flour, Carbalose™ can reduce the Net Carb
>>>count by as much as 90%.
>>
>>Although I haven't looked carbalose up, I don't think I'd want to use
>>a flour that has a trademark attached to it.
>
>From Amazon.com ad..
>
>Tova Carbalose Flour Carbalose is a revolutionary new flour that can
>be used in place of wheat flour, but contains 80% less carbs. Use like
>regular flour in most recipes. Carbalose is as close to real flour as
>you can get _without being real flour_.
>
>(my emphasis)

Thanks for that.
Describing it as 'revolutionary' is a red flag to me...


From: http://www.tovaindustries.com/carbalose/faq.html

"How is Carbalose ™ made?
Carbalose™ is made through a unique process and contains
Enzyme-Modified Wheat, as well as Plant fiber, Wheat protein and some
unique conditioners, enzymes and emulsifiers. Carbalose™ does not
contain any soy protein, sugar-alcohols, dairy, animal-originated,
trans-fatty, or saturated fat products.
Upon request, it is also available soy-free."

Whoa. How many red flags can they cram into one paragraph?
I touch it with a barge-pole, even a remotely controlled barge-pole!