How Net Carbs Are Actually Calculated (and Where Labels Lie) The Testing Protocol post gave the formula in one line: total carbohydrates minus fiber minus half of any sugar alcohols. That’s the number every scorecard in this lab runs on, so it’s worth being precise about where that formula comes from, why “half” and not…
The Maillard Reaction — and Why Almond Flour Burns Faster Than Wheat Every recipe conversion guide says some version of the same thing: drop the oven temperature 25°F, cut the time, watch it closer. Nobody usually says why — just that almond flour “burns faster.” That’s not a texture problem, and it isn’t the same…
Why Psyllium Husk Gels Back in “Why Traditional Chaat Breaks Keto,” we named the job maida is doing: gluten formation gives dough the elasticity to roll thin and the structure to blister and crack in hot oil. We also flagged that nothing fully replaces that job — that’s its own post, coming up. But psyllium…
Why Traditional Chaat Breaks Keto Before any substitution gets tested, it’s worth being precise about what’s actually being replaced — and why. “Chaat is carby” is true but useless as a starting point. The real question is: carby from what, how much, and what job is that ingredient actually doing? You can’t design a substitute…
Why Chaat Deserves Real Food Science I’ve lost count of how many almond-flour papdi recipes I’ve made that turned into sad, leathery discs. Or samosa “pastry” that was really just an omelet wearing a costume. Or a pakora batter that fried up fine and then went soggy the second it touched chutney — which is,…