@Harveywoo
Looks like peanuts are similar in carbs to almonds. Am I ok to have a handful of salted peanuts (family are having salted popcorn and I’m feeling a bit left out) within BC light?
You need to be careful here - a quick check shows that KP give a much lower carb count for their peanuts than Sainsbury's do! KP state only 5g carbs per 100g but if you search the FatSecret site, they give roasted salted peanuts as over 15g per 100g! I don't know which is right, but I'd always assume the higher count, to be on the safe side.
In general, yes you can have salted nuts - they're a much better choice than crisps! - but just be careful how much you're eating. It's very, very easy to eat lots of them!
Also, is the consensus that Quorn is too processed but tofu is ok?
These are the ingredients in Cauldron's Tofu:
Water, Soybeans* (35.8%), Firming Agent: Calcium Sulphate
And this is how it's made:
Tofu, also known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be silken, soft, firm, or extra firm.
These are the ingredients in Quorn Mince:
Mycoproteinâ„¢ (92%), Rehydrated Free Range Egg White, Natural Caramelised Sugar, Firming Agents: Calcium Chloride, Calcium Acetate, Gluten Free Barley Malt Extract
And this is how it's made:
Quorn is made from the soil mould Fusarium venenatum strain PTA-2684 (previously misidentified as the parasitic mould Fusarium graminearum[34]). The fungus is grown in continually oxygenated water in large, otherwise sterile fermentation tanks. Glucose and fixed nitrogen are added as a food for the fungus, as are vitamins and minerals to improve the food value of the product. The resulting mycoprotein is then extracted and heat-treated to remove excess levels of RNA. Previous attempts to produce such fermented protein foodstuffs were thwarted by excessive levels of DNA or RNA; without the heat treatment, purines, found in nucleic acids, are metabolised by humans to produce uric acid, which can lead to gout.[35] However two recent studies have found dietary factors once believed to be associated with gout are in fact not, including the intake of purine-rich vegetables and total protein.[36][37] The Mayo Clinic, meanwhile, advises gout sufferers to avoid some foods that are high in purines.
The product is dried and mixed with egg albumen, which acts as a binder. It is then textured, giving it some of the grained character of meat, and pressed into a mince resembling ground beef; forms resembling chicken breasts, meatballs, and turkey roasts; or chunks resembling diced chicken breast.
(All info from Wiki)
So on this basis, I'd say that Quorn is much more processed - and frankly, something that's been made from soil mould is the last thing I'd like to eat!
And last but not least, with tomatoes on the amber list, am I ok to add say 4 cherry tomatoes to dishes and/ or some tomato purée?
Yes that's fine - but just be careful with the tomato purée as that can quickly get carby. A tablespoon is 2.6g carbs.