16 May, 2011

Fructose free II: good and bad

On a low-fructose finding trip to the Organic Wholefoods during the week, I had a win and a loss. The winner was this bread:

Part of the Ancient Grains range, it's made from barley flour. It took a bit of research to confirm this as fructose friendly. It didn't come up in a lot of lists, which either meant I shouldn't be eating it or it just wasn't common enough to be counted. Interestingly, googling 'fructose' and 'barley' returned a lot of mentions of Subway. It's certainly a sweet bread, and I can imagine it contributing to those sickly fast-food buns.

The loaf is so delicious I'm still doubting its health value. And it actually comes with decent-sized slices. One of the problems of seeking alternative breads is that you so often get tiny loaves that are a struggle to make into sandwiches. It's years since I bought bread at a supermarket, but at $4.70 I'd say this loaf is giving some of the big bakers a run for their money.

The loss was this block of chocolate.
When you were a kid, did you ever sniff a jar of cocoa, then eat a spoonful, disbelieving that the smell and taste of something could be so opposed? This chocolate tastes like that cocoa. Which is fair enough, given the chocolate we know and love only tastes like it does because of all that sugar. But I'm endeavouring to cut down on sweet snacks, and thought this could substitute for my sugar addiction. As it is, I'll either cook with it, or douse it with some rapadura sugar to add the sweetness back in! I'll be better off sticking with organic chocolate that eschews processed sugar, and there are options for that within this same brand.


  1. Sounds like a fructose-free Mexican mole is the way to go with the chocolate. Or melt it into milk (and sweetener) of your choice, with some spices for a real hot chocolate.

  2. Cheers, that's a good tip. Does is come in a solid form? I only know it as the sauce