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Bruce[_26_]

On Sun, 06 Dec 2015 18:47:44 -0400, wrote:

>On Sun, 6 Dec 2015 13:38:27 -0800 (PST), Timo >
>wrote:
>
>>On Monday, December 7, 2015 at 4:16:11 AM UTC+10, ImStillMags wrote:
>>>
>>> Arrowroot powder used as a thickener is much lower in carbohydrates than cornstarch. Low carbers tend to use it .
>>
>>"Much"? If you take arrowroot root, dry it, and grind it, it'll be lower carbohydrate. But the usual thickener is the starch extracted from the roots, and looking at nutritional info labels, it's usually 80%-90% carbohydrate compared with 90% for cornstarch and 85%-90% for tapioca/cassava starch.
>>
>>Low carbohydrate starch would be surprising.
>
>I think one should keep a sense of proportion - use either as a
>thickener and really how much does any one person consume??

Yes, lots of people eat all kinds of carbs and hidden sugars all day
long and then worry about a teaspoon of sugar in their coffee.

--
Bruce