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Maybe the "bad carb" is simply wheat?
Thu Oct 20, 2011 5:05 pmForum Host
This very thought provoking article addresses something I've been talking about for years, what was done to wheat when it was genetically altered in the 40's for improved production. I knew it was no longer the same grain and that its structure and nutrition were probably different, but I had no idea that it might have come to this, and it's true whether or not the wheat is "organic" or not. The alteration was just too systemic. This to me begs the case for eating unaltered grains like spelt and teff.
Anyway, I am working on deleting wheat only of the grains from my diet and seeing what happens.
Mon Oct 24, 2011 7:56 amFood.com Groupie
I have cut all grains and cereals from my diet for some time now as I am diabetic and on a very low carb diet around 30/40 a day and grains are just too much for my needs, I do eat a lot of nuts and seeds.
I spent a lot of money buying flour that had been sprouted dried and then ground, what a waste of money that was It still spiked my blood sugar so it sit's in the bottom of my freezer and I think I am going to chuck it out.
I eat coconut flour, almond meal, flax meal and it is a good substitute.
I used to make bread every day and over the years things for me got really bad, I felt so ill and found out I had D. I always had bad legs and feet so uncomfortable, since I stopped eating bread and potatoes in particular I feel so much better.
Some carbs are so bad for some people, I would never of believed that bread and potatoes would do that to me but it did.
I have tried to eat them in small amounts since but my blood was so high for day's it was just not worth it, I don't take medication so I need to keep the carbs low.
Mon Oct 24, 2011 8:23 amForum Host
Tea Jenny-- I don't have a diagnosis but don't want to go there. I decided I would just see how many buttons I could avoid pushing in myself if I dropped wheat either to a very low part of my diet, or altogether. I think I can already feel a difference, in both appetite(which might be the power of suggestion) and in general cravings and inclination to eat more because it tastes "good".
My hope is that by taking this stance it will become standard practice for me and if I indulge in anything, I'll have thought well in advance enough to have provided myself something that I can enjoy without concern.
Thanks for your reply!
Wed Nov 16, 2011 2:00 pmForum Host
Karyl Lee -- I like to think you are quite right.
I found out I had relatively mild, or pre-diabetes, in 2008. I went into a flat spin, haunted the Internet, got totally confused ...
In the end I worked it all out for myself, disregarding the stupid diet suggested by a dietician. ...
I cut out all "white" foods, especially bread. In the beginning I also cut out potatoes. Because I was so upset (we are in general a very healthy family, all relatives included!) I also lost some appetite.
I dropped a lot of weight in a short time (NOT a good idea -- it affects a woman's skin and general muscle tone).
(Sorry about all the "I's" !! ) I ate -- and am still eating -- a high-protein diet. I did not cut out any fats of any description, because you cannot cut out so much carbs PLUS fats, as you get desperately hungry.
In about 6 weeks I lost 15 - 17 kg (about 35 lbs, too much for me). But I started feeling great, I had much more energy, and my blood sugar dropped way down.
Last time I had blood work done, everything was just fine, including cholestrol and triglycerides, regardless of our fairly high-fat diet. (I am overdue for the next lot of tests).
I still eat no more than maybe 1 slice of bread per week. I do eat potatoes, in moderation, and I try to cook baby potatoes which have very little starch. (I have to "get around" my husband, who prefers his South African diet of meat and starches!!)
Since beginning 2008 my weight has been the same -- normal. At my age I don't want to lose any weight ... doesn't look good!
But I am soooo convinced that grains are (at least for some of us) simply baaaad. I do use a crackly, sorta-expanded type of crispbread on which I pile nice fillings, for breakfast. I eat a lot of cheese, meats, poultry, fish and lots of fresh veggies and salads.
If I eat "white food", e g a sandwich, my blood glucose shoots up. Nuff said.
Fri Nov 18, 2011 12:15 pmForum Host
Zurie, thanks for your input!
I am still just getting rid of the wheat items in my house. I have eliminated a lot of them, but couldn't just toss them all, since they were already paid for food. However, I do find that eating the filling of sandwiches rather than the bread works out pretty well, and seems to work better for me in terms of being satisfied. I do make my own spelt bread and don't react to it like I do to wheat. I put some oat bran in it for extra fiber, and my next inclusion will be a little potato water/flour for improved longer term softness. I am still sorting out making my own toast bread, which I won't be eating a lot, but like for now and then. The next loaf I make will be sliced and frozen for intermittent consumption.
Anyway, long term results are what I will be documenting as I get deeper into it. I hope to be reading the book before the end of the month.
Thu Dec 22, 2011 5:27 pmRegular "Line Cook" Poster
For me just eating wheat (irrespective of amounts of other carbs) .. my legs and ankles swell and my reeflux and arthritis get worse! I did find out I have a mild wheat allergy so that probably accounts for it some - amazing i could have a wheat allergy and not really know it for so many years. Anyway I try to keep wheat out of my diet and I feel so much better ... still struggling on keeping my carb counts down so i can lose more weight.
Mon Nov 26, 2012 8:54 amForum Host
I completely relapsed over the winter last year, and became an over-consumer of wheat. I am starting over now, we'll see what I can do by Christmas!
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