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Pages: 1 random questions       #362856 - 01/11/11 04:17 AM Edit Reply Quote Allisonmary Reged: 01/03/04 Posts: 533 Anyone know what the difference is between cocoa processed with and without alkali and would one be better for IBS? Is the one with the alkali less acid producing? Also, I was wondering if there was a better white bread to eat (based on the fructan and soluble fiber/isoluble fiber ratio)? For example, semolina, french, italian..I find a lot of conflicting info. Alot of breads have barley malt, would it be best to avoid this if possible or is it actually good for you becasue it adds some insoluble? Print     Remind Me     Notify Moderator     Re: random questions       #362860 - 01/11/11 05:59 AM Edit Reply Quote Syl Reged: 03/13/05 Posts: 5499 Loc: SK, CANADA Cocoa has a slight acidity which is neutralized using a small amount of alkaline such as Dutch cocoa. Frequently cocoa recipes use baking soda to counter act the acidity. You can read more about it here. Usually commericial cocoa is a mixture of both. The ratio between fructans and SF will not be particularly helpful given that fructans are SF. The amount of fructans in any wheat product is high and that is why all wheat products are on the FODMAP list. However, most people with FODMAP difficulties can usually handle small amounts of wheat products. Why do think barley malt is a problem? Why not get a bread maker then you can make bread that contains exactly what you want. That is what I do -------------------- STABLE: ♂, IBS-D 50+ years - Science of IBS The FODMAP Approach to Managing IBS Symptoms Evidence-based Dietary Management of Functional GI Symptoms: The FODMAP Approach FODMAP Chart & Cheatsheet The Role of Food & Dietary Intervention in IBS Print     Remind Me     Notify Moderator     Pages: 1

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