percentages

Using Chris' methods of figuring out percentages I figured out that I've
alloted 50% of my calories to carbs (200x4 = 800\1600 = .5) Even when I
used more calories (1800 which was my original max) I still got 44%. Now I
ain't no genius, but this is bad right? That's whay too many carbs.
Especially for one who is borderline diabetic.

My thoughts are this... lower to 150g and keep 1600 calories which will make
it 37% (if my calculations are correct). Any thoughts?

Cp

"Cp" wrote in message
ble.rogers.com...
Using Chris' methods of figuring out percentages I figured out that I've
alloted 50% of my calories to carbs (200x4 = 800\1600 = .5) Even when I
used more calories (1800 which was my original max) I still got 44%. Now
I
ain't no genius, but this is bad right? That's whay too many carbs.
Especially for one who is borderline diabetic.

I'm not sure about the percentage but I think the quality of the carbs
should be considered, too. If you're sticking with whole grains, etc this
might not be as bad as you think.

Beverly


My thoughts are this... lower to 150g and keep 1600 calories which will
make
it 37% (if my calculations are correct). Any thoughts?

Cp

"Jayjay" wrote in message
...
On Mon, 08 Dec 2003 14:11:26 GMT, "Cp" wrote:

Using Chris' methods of figuring out percentages I figured out that I've
alloted 50% of my calories to carbs (200x4 = 800\1600 = .5) Even when I
used more calories (1800 which was my original max) I still got 44%. Now
I
ain't no genius, but this is bad right? That's whay too many carbs.
Especially for one who is borderline diabetic.

My thoughts are this... lower to 150g and keep 1600 calories which will
make
it 37% (if my calculations are correct). Any thoughts?

Cp


why not try to get under 30%? Decrease the carbs and substitute w/
protein.

Also, make those carbs you eat some worthwhile carbs. Can the
bleached flour crap and the white startches. Go for the lower GI
foods.

We don't have any kind of bread other than whole grains (and I don't mean
that dempsters crap either, I mean real bakery bread). I do have potatoes
still and I know I should switch to sweet potatoes but I can't stand it so I
compromise and do mashed potatoes which are lower all around. I should
start staying clear of white rice and pasta though.

I will work on lowering the percentage to below 30% which would be 120g or
lower (if once again my calculations are correct). That seems like a tough
thing to do right now (aiming for the slow reductions) but I can definitely
see it in my future.

"Cp" wrote in message
ble.rogers.com...
Using Chris' methods of figuring out percentages I figured out that I've
alloted 50% of my calories to carbs (200x4 = 800\1600 = .5) Even when I
used more calories (1800 which was my original max) I still got 44%. Now
I
ain't no genius, but this is bad right? That's whay too many carbs.
Especially for one who is borderline diabetic.

My thoughts are this... lower to 150g and keep 1600 calories which will
make
it 37% (if my calculations are correct). Any thoughts?

I keep my carbs below 150g per day - and generally around 35-40% of total
calories

det

Right, 50% is fine if they are good carbs: whole grains, fruits, and
veggies - but not white potatoes or refined grains or added sugars.
If you want to eat fewer carbs one healthy way is to eat more nuts:
peanuts, walnuts, almonds. I eat nuts in 5 of my 6 daily meals -
usually organic peanut butter or almond butter.

"Beverly" wrote in message ...
"Cp" wrote in message
ble.rogers.com...
Using Chris' methods of figuring out percentages I figured out that I've
alloted 50% of my calories to carbs (200x4 = 800\1600 = .5) Even when I
used more calories (1800 which was my original max) I still got 44%. Now
I
ain't no genius, but this is bad right? That's whay too many carbs.
Especially for one who is borderline diabetic.

I'm not sure about the percentage but I think the quality of the carbs
should be considered, too. If you're sticking with whole grains, etc this
might not be as bad as you think.

Beverly


My thoughts are this... lower to 150g and keep 1600 calories which will
make
it 37% (if my calculations are correct). Any thoughts?

Cp

Cp wrote:
I do have potatoes
still and I know I should switch to sweet potatoes but I can't stand it so I
compromise and do mashed potatoes which are lower all around. I should
start staying clear of white rice and pasta though.

I tried someone's sweet potato casserole over Thanksgiving that had
bourbon in it! Wow, was that good. I tried it at home without the
marshmallows and butter, etc: just some cinnomon and the bourbon mashed
in. It was delicious.

We eat a lot of brown basmati rice: it's ready in 1/2 hour and has a nice
nutty taste.

But that said, 50% of calories from carbs is really easy to do. They're
so calorie dense and so cheap and ubiquitous that I find it takes a lot of
effort to avoid carbs well enough to get under 45%. I've noticed that
carbs mysteriously appear whenever I'm hungry, but lean protein needs to
be planned in advance.

Wendy

"Brad Sheppard" wrote in message
...
Right, 50% is fine if they are good carbs: whole grains, fruits, and
veggies - but not white potatoes or refined grains or added sugars.
If you want to eat fewer carbs one healthy way is to eat more nuts:
peanuts, walnuts, almonds. I eat nuts in 5 of my 6 daily meals -
usually organic peanut butter or almond butter.


Most of my carbs come from things like yogurt, fruit and wheat breads (as I
mentioned to jj, I don't eat the store bought crap). I mean 2 toast in the
morning (my staple breakfast) is 40 carbs alone. Or an alternate breakfast
is 1 piece of toast and yogurt which is 35 carbs. I will have potatoes,
rice or pasta at least 4-5 times a week which can definitely change by
eating less of them and changing them to whole grains. I'm not actually a
huge nut person.. unless of course it's a pecan in a tart or a chocolate
covered almond .

Dr Willett from Harvard says that white potatoes are absorbed faster
than sugar, and are the no. 1 culpit in the American diet. That
includes baked potatoes, french fries, and hash browns. Another idea -
use olive oil or Smart Balance instead of butter or margarine.

"Cp" wrote in message ble.rogers.com...
"Jayjay" wrote in message
...
On Mon, 08 Dec 2003 14:11:26 GMT, "Cp" wrote:

Using Chris' methods of figuring out percentages I figured out that I've
alloted 50% of my calories to carbs (200x4 = 800\1600 = .5) Even when I
used more calories (1800 which was my original max) I still got 44%. Now
I
ain't no genius, but this is bad right? That's whay too many carbs.
Especially for one who is borderline diabetic.

My thoughts are this... lower to 150g and keep 1600 calories which will
make
it 37% (if my calculations are correct). Any thoughts?

Cp


why not try to get under 30%? Decrease the carbs and substitute w/
protein.

Also, make those carbs you eat some worthwhile carbs. Can the
bleached flour crap and the white startches. Go for the lower GI
foods.

We don't have any kind of bread other than whole grains (and I don't mean
that dempsters crap either, I mean real bakery bread). I do have potatoes
still and I know I should switch to sweet potatoes but I can't stand it so I
compromise and do mashed potatoes which are lower all around. I should
start staying clear of white rice and pasta though.

I will work on lowering the percentage to below 30% which would be 120g or
lower (if once again my calculations are correct). That seems like a tough
thing to do right now (aiming for the slow reductions) but I can definitely
see it in my future.

"Wendy" wrote in message
...
Cp wrote:
I do have potatoes
still and I know I should switch to sweet potatoes but I can't stand it
so I
compromise and do mashed potatoes which are lower all around. I should
start staying clear of white rice and pasta though.

I tried someone's sweet potato casserole over Thanksgiving that had
bourbon in it! Wow, was that good. I tried it at home without the
marshmallows and butter, etc: just some cinnomon and the bourbon mashed
in. It was delicious.

My favorite is mashed sweet potatoes with the pecan/brown sugar crust on
top. mmmmmm mmmm
det