Dominic Shields wrote:
|| On Sun, 17 Oct 2004 08:11:23 -0400, "Roger Zoul"
|| wrote:
||
||||| I don't really understand the context of "better", but if I
||||| replaced
||||| the pasta and bread I eat with cake I would probably put on
||||| weight at
||||| an alarming rate ignoring the other health downsides.
|||
||| Well, you referred to pasta and bread, among others, as "proper
||| carbohydrates" and then you compared them to cake, so I'm asking if
||| you mean that they are better carbohydrates than cake.
|| OK then I've answered that one, in the limited context of my belief
|| that using cake as a dietary staple instead of pasta, bread etc would
|| not be healthy.
||
||| Also, do you think you'd suffer health downsides if you matched your
||| calories from pasta & bread (and others) with those from cake?
|| Because a typical cake is higher in fat and refined sugars than pasta
|| and bread.

I don't know if that true always (even mostly true) in terms of refined
sugars (it would depend greatly upon the type of pasta and bread you are
using), but it could definitely be so in terms of fat. It generally is not
a good idea to mix a lot of fat with a lot of carbs in terms of controling
weight. There are some cakes that can be low fat so I'm not sure I see the
advantage of pasta and bread (and others) over a very low fat cake.

What I thought you meant by "proper carbs" was simply a source food that is
strictly carbs, without fat and/or protein. Of course, pure table sugar
would fit in that description.

Anyway, I wasn't attempting to attack you; I was just asking about what you
meant. If what you're doing is working for you, more power to you!!