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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 |
#2
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Differences in types of carbs???
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. |
#3
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Differences in types of carbs???
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 |
#4
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Differences in types of carbs???
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. |
#5
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Differences in types of carbs???
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 |
#6
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Differences in types of carbs???
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. |
#7
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Differences in types of carbs???
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 |
#8
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Differences in types of carbs???
"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 |
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