In recent years, taro paste has remained popular in the Internet celebrity food circle, and it is even more popular in the streets and alleys every winter. But, do you know how "scary" this soft and silky taro paste tastes and smells sweet......

It makes people fat light, and it will also make our blood sugar soar like a roller coaster, and the more we eat, the more addictive we become, and the calorie explosion is still in the dark by it.

Taro puree –

A variant of the sugar-oil mixture of taro

For the record, taro itself is actually a very kind potato

Low calories - 2 grams of taro is only about 0~0 kcal, which is 0/0 of rice, and can compete with grains that are generally low in calories.

Glycemic and slow, generally between 55~0, is a proper low GI (low glycemic index) food.

In the "Dietary Guidelines for Chinese Residents", it will encourage the use of such potatoes to replace some refined staple foods to help control blood sugar.

Taro is good taro, but the problem is: taro paste, it's not the same thing as taro at all!!

Many people think of taro puree: taro mashed into puree????

The taro puree that is actually fed to your mouth: taro mashed into puree + sugar + milk + butter + cream + condensed milk????

This insider story is not that no one has broken the news: taro paste itself has no taste, and when you can eat the sweetness of taro paste, it has actually added super polysaccharides.

But I don't believe in evil: Eh~ Is it possible? , is it a problem with taro varieties? Great taro has its own sweetness?????

I tried it myself.

(Of course, my own test at home is not rigorous, and whether it is sweet or not is also more subjective, and I can only add about the amount of sugar required for taro paste.) ）

Very good. Not sweet. It's not sweet at all. Let's just put it this way, the taste of unsweetened taro paste is so bland that rabbits have to kick out on their hind legs after eating it.

It's okay if it's tasteless, the point is that this thing is still choking. The initial form of taro paste is similar to "dry yogurt", and eating it once can stretch the neck for two miles, and the neck grows eight-pack abs.

The results are the same for multiple measurements. Compared to the initial 53.0 grams, a total of 0 grams of sugar was used!

Converted to running, it probably takes at least 40 minutes to burn it out.

According to the "Dietary Guidelines for Chinese Residents", it is best to control the daily intake of added sugars by adults to less than 50 grams, and at least not more than 0 grams.

Let's revisit this knowledge point: added sugars refer to sugars and syrups that are artificially added to food, and this does not include sugars that are naturally contained in foods.

Good guy, a taro paste will be overdone! And this is still a grainy primary taro puree. Most real mashed taro on the market has a recipe that looks like this: 10% taro, 0% sugar, 0% butter, 0% condensed milk, and 0% cream.

POUNDED BY YOURSELF VS BOUGHT OUTSIDE

Sugar is inside, oil is inside, the aroma, the taste, the birth of a fairy ingredient.

It's so delicious that you buy three pounds a week.

The more delicate the palate

The better the absorption, the higher the glycemic index

That's it, taro mud also likes to partner with people.

Desserts, beverages, baked goods...... You can see it everywhere. These people, none of them are fuel-efficient lamps, and their calorie and fat content is frighteningly high.

When the taro paste is mixed with them, the heat is like a rocket, rubbing up, and every bite is a heat crit, which makes people unguardable.

Of course, it's not all pots of taro paste, but desserts with taro paste may make you grow meat faster than ordinary desserts!

Unlike the slum version of the rice spoon I used at home to pound taro puree, most dessert shops are equipped with "cement-like mixers" such as wall breakers, kitchen machines, and meat grinders, and a large amount of taro is placed in them, and it is beaten into a paste every day.

During the process, sugar, butter, condensed milk and other flavors are added to the taro paste, and the contact area between the two may change greatly. Whipping may also produce more bubbles, allowing sugar, oil, and milk to enter the taro puree more evenly.

Therefore, the brighter the surface of the taro paste, the smoother as brocade, and the softer and sweet the taste, the faster its sugar and carbohydrates will be absorbed by the body, and blood sugar will also be on a roller coaster.

Insulin is stimulated and secreted in large quantities, which promotes fat synthesis and storage, which can make you fat faster and smoother! (False)

This is still in the dessert track, and the taro puree, which is used as a milk tea ingredient, needs to have a more delicate texture.

The reason is also very simple, if you think about it, dessert-level taro puree, it's okay to put it in a bowl and eat it with a spoon, and it can't be sucked up with a straw in a milk tea cup.

If you are not careful, you will like to drink a milk tea, and the taro paste will sink into a lump at the bottom of the cup:

Taro puree?? Silt!

I'm trying to soak milk in taro paste

The existence of butter and condensed milk, in addition to enhancing the flavor of milk, is also to make taro paste more smooth, tight, viscous and easy to suck.

When taro is transformed into an excellent taro puree, since then, its own advantages of low calorie and slow glycemic rise no longer exist.

For example, the calories per 18 grams of taro paste with added fat and sugar soared to 0 kcal, which is nearly 0 times higher than steamed taro, and the fat content reached an astonishing 0%.

As for a cup of 1600 grams of thick taro mash mochi milk tea, the calories are as high as about 0 kcal, which is far more than the daily caloric intake of our average people.

Some bloggers also evaluated an Internet celebrity steamed super thick taro milk tea, a normal cup, no additional sugar version, and the results showed that the blood glucose meter showed that:

On the first fasting dose: blood sugar 2.0

Second shot half an hour after meal: blood sugar 8.0

Third shot an hour after a meal: blood sugar spikes to 3.0

Different physiques have different blood sugar responses, but they can be used as a reference

The taro becomes taro puree, the solid becomes liquid, and it is also added to the milk tea to cheer everyone up, and the result is like the fruit being squeezed into juice, the sugar is dissolved in water, sucking and sucking, hehe, unconsciously let you finish a cup.

One cup after another......

In the end, you think it's a potato vegetable, but it's actually mixed with sugar and oil. You think it follows the law of conservation of matter, and it is the same when you eat it. I didn't think that it was not only high in calories, but also had no satiety, and the free sugar was sprinkled into the blood.

Pre-made taro puree, ingredients unknown

There is also a peculiarity of taro puree, it is not like grapes, strawberries or cherries - the fruit can also be washed simply, peeled and cut to make fruit tea.

If a bubble tea shop or dessert shop wants to make taro paste, it has to be steamed, stirred, and seasoned, and it takes a lot of effort behind the scenes.

The taro paste is squeamish, and the best tasting period is very short, so it is not easy to preserve. Especially in summer, if you have made desserts, you know that this ancestor will be sour when he disagrees with you.

But the speed and cost of the meal are the two major lifelines of tea.

A tea practitioner told me that in this context, all the chain stores with a certain scale on the market now use frozen taro paste.

In many pre-made taro pastes, what is added is not sugar, butter, and condensed milk, but may be non-dairy creamer, coloring, and food flavor.

Adding food does not mean that it is a bad thing~ The problem is that when the taro paste turns into a paste and is sent to your mouth, it is really difficult for you to evaluate how much it has been added behind it for the sake of good flavor; And you think it's a natural and healthy flavor, but it doesn't come to fruition, but it comes from an artificial blend.

Of course, it's not entirely uncommon for tea shops to be steamed and pounded. Generally, it is sold as "handmade", and the price is expensive.

What's more noteworthy is that there are now a lot of low-cost "pre-made taro paste" on the market, which are purchased in large quantities. These products are likely to be mixed, some of them are not labeled, and it is not known what kind of sugar or oil is used.

Although I don't want to speculate on the worst, consuming too much sugar and calories of taro paste must be a great burden on the body.

It's normal to be tired and annoyed and want to have some milk tea desserts, and when you hear the word "taro paste", your mouth will have a mellow and sweet feeling, which is also the memory of every taro paste head engraved into the DNA.

I also love to eat, we can eat, we can be fat, but at least we can't eat unclear and fat.

Alternatively, we can also make some minor adjustments. Like what:

1) Reduce the frequency of eating taro puree;

2) Two people share a portion, just have a good time;

3) Reduce your intake of sugar, oil, and sugar-oil mixtures for a day or two after eating;

4) Eat more fresh vegetables and fruits to deliver antioxidant reinforcements;

5) Knock the body three times to let it dissipate (cross out

It's so good that if you want to eat it often, you might as well try homemade: a low-sugar version of taro puree

Replace sugar with other sweet ingredients, such as mixed sweet potato hearts and purple potatoes to change color. In this way, just add half a spoonful of sugar, and the taste will be great and rich. The test is effective, say goodbye to blandness~

Of course, the best way to cure the root cause is to start a low-sugar diet. In the new year, eat less sweet, eat less sweet! No kidding, after a while you might be pleasantly surprised that your tongue is more sensitive to sweetness! Pure taro puree with milk, you can taste sweet!

That's really, saving money and being healthy.

Hurry up and forward it to your friends and try it together!

Bibliography

[2022] Chinese Nutrition Society. Dietary guidelines for Chinese residents (0) [M]. Beijing: People's Medical Publishing House, 0.

[2018] Yang Yuexin. Standard Edition of Chinese Food Composition List (Volume 1 of 0th Edition)[M]. Beijing: Peking University Medical Press, 0.

[2018] Institute of Nutrition and Health, Chinese Center for Disease Control and Prevention. Chinese Food Composition List (Standard Edition 0th Edition Volume 0): Edition 0 Volume 1 Plant Foods. Peking University Medical Press, 0.