Popcorn

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  • tinascar2015
    tinascar2015 Posts: 413 Member
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    To a diabetic, the oil type or amount doesn't matter at all. It's the carbs that are important, and jgnatca answered that well. To the OP -- watch your popcorn portions carefully until you see your dietician. It's very easy to eat too much, so measure it out.

    Also, this is a really good site that will give you nutritional profiles for all sorts of foods, and one of few I've found that actually gives the glycemic load for foods you search for. Glyceimc index is easy to find, but LOAD is more relevant to your daily consumption.

    This is the Self Nutrition search result for white popcorn, airpopped. Not bad. GL of 3 for one cup.
    nutritiondata.self.com/facts/snacks/5659/2
  • chivalryder
    chivalryder Posts: 4,391 Member
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    arditarose wrote: »
    lol you said porn
    chivalryder wrote: »
    THE #1 BEST WAY i'VE FOUND TO MAKE POPCORN:

    Ingredients:

    1/4 cup oil (I use canola, but any type will do)
    2/3 cup popcorn kernels
    spices/toppings of your choice

    First, put a BIG pan onto the stove and pour in the oil. Heat over medium-high heat. Add 3 kernels of popcorn and cover.

    Wait until the three kernels pop. When they do, remove them from the pan and porn in the rest of the kernels and cover the pan.

    Remove the pan from heat for 30 seconds. Add whatever spices you choose (I love No Salt Added).

    Place the pan back over the heat and lightly shake the pan.

    When the popping begins to slow down, remove the pan from the heat and remove the cover to release the steam - makes the popcorn crispier.

    Once it's done popping, immediately pour the popcorn into a big bowl and add whatever other toppings you choose.

    When done correctly, you'll get perfectly popped corn without a single unpopped kernel. Super yummy and super healthy too!

    I wish it were deliberate.
  • juju012014
    juju012014 Posts: 12 Member
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    Thank you for all your replies they have been very useful

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