"The Montignac sugar free jams are the only in the market, who are sweetened with concentrated apple juice, what lowers the GI quite a lot. In contrast, almost all other products on the market today use grape juice for sweetening, who’s GI is as high as the GI of sugar. Also you should know, that we use almost 1 kilo of sun-riped fruits for one bottle of 250 g (contrary to only 400 g of fruits for a normal jam) and the preparation of our products is on low temperature. In this way, all the vitamins and nutritional elements are completely preserved. Of course, there are no artificial supplements or chemical preservative."
.....e' quanto mi hanno appena spedito dallo shop on line Montignac.
Paragonano la marmellata dolcificata con succo d'uva a quella fatta con lo zucchero. Mi sembra che non ci siano dubbi a riguardo : quella da preferire e' con il succo di mela, quella da evitare e' con lo zucchero o succo d'uva.
Gio Set 22, 2011 5:41 am
Ti dissi che era meglio non mettere nulla, ma con quello d'agave non succede il finimondo. 
