 So...does it really matter where the carbs come from? | |
Here is a question I haven't found the answer to (haven't got the book yet, but will). If you stay under 20 g of carbs daily...if you happened to eat a sausage that hard 1 g of carb per serving...3 servings total =3 g of carbs, but noticed that the cure had brown sugar (very small amount obviously). Do those 3 carbs if part of a daily 20 g really break induction or is it about the total over over what type of carbs in a case like that? |