Differences in types of carbs???

Hello there. I know there are differences in carbs as to how they affect
your blood sugar levels, etc., but I have sort of a different question. Is
there a difference between say the carbs in bread, pasta, rice, than the
carbs in fruit, corn, other vegetables? I have to say that the fruits were
things I missed the most (suprisingly). I thought about doing a variation in
my diet and leaving out breads, rice, and pasta, but didn't know if I would
do any good by doing this.

Thanks.

B-Worthey

In article ,
"Brian Worthey" wrote:

Hello there. I know there are differences in carbs as to how they affect
your blood sugar levels, etc., but I have sort of a different question. Is
there a difference between say the carbs in bread, pasta, rice, than the
carbs in fruit, corn, other vegetables? I have to say that the fruits were
things I missed the most (suprisingly). I thought about doing a variation in
my diet and leaving out breads, rice, and pasta, but didn't know if I would
do any good by doing this.

Thanks.

B-Worthey



I think it's really a YMMV thing. Even though fruit is high in carbs, it's
also relatively low in calories and high in fiber. If eating fruit causes
you to crave more sweet stuff, then I'd say back off of it. If not, try it
and see how your weight responds. Lots of people here eat fruit regularly
while eschewing processed carbs.

--
Michelle Levin
http://www.mindspring.com/~lunachick

I have only 3 flaws. My first flaw is thinking that I only have 3 flaws.

Luna wrote:

I think it's really a YMMV thing. Even though fruit is high in carbs, it's
also relatively low in calories and high in fiber. If eating fruit causes
you to crave more sweet stuff, then I'd say back off of it. If not, try it
and see how your weight responds. Lots of people here eat fruit regularly
while eschewing processed carbs.

I'm one of them. I'm using the "Carbohydrate Addicts diet", as it helps
me to weed out exactly *which* carby foods cause me to binge or crave
too much of pretty much anything. I introduce a new medium to high carb
food and see how my body responds. And here, I will comment on the
ignorant myths about this diet, and say it's stricter than Atkins, and
the "reward meal" (I hate that name) is not a carb binge. It's a meal
which allows you a *small* serving of foods not on the list, after
eating a bunch of low-carb foods on the list. (I have the book,
dogeared and highlit).

I'm on a mailing list for people on this diet, and some have been on it
for at least 5 years. I'm finding it to be the perfect balance for me,
and I am losing weight on it. Better than that, my cravings are under
control and I don't feel like I am a walking zombie all day like I used
to be when stuffing my face with carbs all day. I still manage to keep
my carbs quite low, because there are some low-carb foods that are not
on the allowed list, so I just use those.

The book is very poorly written, written like a feel-good, self-help
infomercial, which is likely why Oprah was once drawn to it, but the
concept is working for me.

CM

When adding carbs to your diet, there's a couple of things to consider:

1. What comes with the carbs? Fruits and veggies provide vitamins and
other nutrients, plus fiber, bread and pasta don't (well, some, but
very little compared to F&V).

2. How much carb do you get along with the other stuff? Fruits are
higher in carbs than vegetables, but still much lower (per weight)
than breads and pastas. An apple has 16 net carbs, about the same
as a slice of white bread, but the apple's better for you.

3. How fast will the carbs hit your blood? Fiber, fats, and proteins
slow down the absorption of carbs, so the less refined the carb the
slower it will digest.

4. Ratio of glucose to other sugars. If your purpose in adding carbs
is to compensate for activity (such as weightlifting), you want to
keep track of fructose vs glucose. Glucose is more likely to be
absorbed by your muscles, fructose by your liver. Fruits and
veggies tend to be about half and half, breads and pastas tend to
be mostly glucose. Note that "starchy veggies" tend to be more
glucose; and corn is a grain, not a vegetable, so it's mostly
glucose too.

FYI if you're leaving out breads, rice, and pasta, leave out corn
products too. Corn is a grain, like wheat, oats, and rice. Whole
unprocessed corn might be OK for you though.

In article , DJ Delorie
wrote:

When adding carbs to your diet, there's a couple of things to consider:

1. What comes with the carbs? Fruits and veggies provide vitamins and
other nutrients, plus fiber, bread and pasta don't (well, some, but
very little compared to F&V).

2. How much carb do you get along with the other stuff? Fruits are
higher in carbs than vegetables, but still much lower (per weight)
than breads and pastas. An apple has 16 net carbs, about the same
as a slice of white bread, but the apple's better for you.

3. How fast will the carbs hit your blood? Fiber, fats, and proteins
slow down the absorption of carbs, so the less refined the carb the
slower it will digest.

4. Ratio of glucose to other sugars. If your purpose in adding carbs
is to compensate for activity (such as weightlifting), you want to
keep track of fructose vs glucose. Glucose is more likely to be
absorbed by your muscles, fructose by your liver. Fruits and
veggies tend to be about half and half, breads and pastas tend to
be mostly glucose. Note that "starchy veggies" tend to be more
glucose; and corn is a grain, not a vegetable, so it's mostly
glucose too.

FYI if you're leaving out breads, rice, and pasta, leave out corn
products too. Corn is a grain, like wheat, oats, and rice. Whole
unprocessed corn might be OK for you though.


What a great enumeration... thank you. And that reminds me of a
question. What about baby corn that is mostly used in Asian dishes? I
have been unable to find that on any list, but I wondered if it is
different because you're really eating the cob too.

Elinor

Elinor Dashwood writes:
What a great enumeration... thank you. And that reminds me of a
question. What about baby corn that is mostly used in Asian dishes? I
have been unable to find that on any list, but I wondered if it is
different because you're really eating the cob too.

I can't find it in the database. Next time you're at the store, see
if you can find a bag of it in the frozen foods section or something,
and check out the label.

In article , DJ Delorie
wrote:

Elinor Dashwood writes:
What a great enumeration... thank you. And that reminds me of a
question. What about baby corn that is mostly used in Asian dishes? I
have been unable to find that on any list, but I wondered if it is
different because you're really eating the cob too.

I can't find it in the database. Next time you're at the store, see
if you can find a bag of it in the frozen foods section or something,
and check out the label.


I have never seen frozen but I did get a can of "Asian Best" brand:

serving size = 1/2 cup
25 calories 0 calories from fat

0g fat
0mg cholesterol
4 g total carbs
2g dietary fiber
1g sugars
2g protein

"Brian Worthey" wrote in message...

snipped here and there

Is there a difference between say the carbs in bread, pasta, rice, than
the
carbs in fruit, corn, other vegetables?

Read "The G.I. Diet" by Rick Gallop (At least I think that's the guy's
name). It has several charts listing the glycemic index (GI) numbers of
various foods.


--
A lie can travel halfway around the world while the truth is putting on its
shoes. - Mark Twain