douglerner wrote:
Maybe if you let yourself eat bananas, and pumpkin, and grains, the fatty
stuff won't be calling your name so much.

The fatty stuff isn't calling my name so much as they satisfy in a way
that stops cravings.

Bananas, for example, are only about 80 calories each (don't know how
many Flex points they are). The problem with the Filling Foods list
though it doesn't take into account that bananas have a very high
glycemic index.

So while a banana or two aren't bad for a diet, for a person with high
blood sugar it means the sudden introduction of so much sugar in a
short amount of time releases a lot of insulin and then sparks
cravings for other foods.

In other words, for people in the situation I'm in, bananas aren't so
much filling and satisfying as they are appetite triggers.

All I'm saying is that the WW list doesn't distinguish well between
high glycemic trigger foods and foods that aren't trigger foods. And
I'm also saying that "one size doesn't fit all." Different people have
different trigger foods.

doug

The good thing with WW is that it's easy to tickle it to fit when you
have special dietry needs. DH is Type 1 (insulin dependant), and our WW
food style suits his need for complex carbs very well. Some recipes and
menus lack sufficient complex carbs for his needs, but as he's a bloke
and has more points available, I just serve him a slightly larger
portion. Same for the growing lad (now Giant Mutant Ninja Teenager, at
5'11" with 40" chest and 36" waist! 14 and still growing, God help
us!). The low fat and lots of veg suits us too, and I can also tweak to
let me have a low wheat diet.

Hm... Why do BOILED spuds have a lower GI than baked spuds? Is it to
do with the length of cooking time, the lower water content due to
cooking dry, a combination, or summat else entirely? And what about
potato wedges, oven baked with very little oil? They get a far shorter
oven time than whole jacket spuds.

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