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EXOTEC Posts: 3,327
12/3/13 9:50 A

I avoid grains of all sorts as much as I can. This is due to a prescription diet not of my design! but it works. The entire diet has helped me with various metabolic issues, not the least of which being an autoimmune condition which is slowly killing me. I have no doubt whatsoever that my nutritional history over the course of my life has strongly contributed to if not caused this disease. Several medical support forums are filled with people with similar opinions. I'm slowly improving my "leaky gut" (which our endocrinologist endearingly calls "metabolic derangement") with the changes he's made in our diets. My husband, BTW, is Type 2 diabetic, and he's been able to stop all oral meds, and has nearly eliminated his insulin use now to the point that he only takes it occasionally when his blood glucose reading indicates its necessity. This is *all* diet. The current idea now is that T2D is a form of autoimmune disease, too. Interesting thought.

This is not to say I don't love and wouldn't eat plenty of grains if I could! Starchy carbs (of which grains are only one version) are my downfall. Trigger foods for me; I start and I can't stop. It's an addiction. This isn't just an offhand observation - there've been studies showing the pathways of how these things can create real physical addiction. Sugar, I believe, is also in that category (I may not be totally correct in that one, but I believe it's what I've read) - and you know how some people simply CANNOT give up chocolates, or sugar. For me, it's breads. Bakeries are absolute torture and agony... and yet I can't stay out of them, even when I'm strong enough to resist.

I never was too much of a potatoes or pasta lover... but rice! omg Comfort food, to me, is rice. I could eat it every day - maybe multiple times a day! I allow myself a small treat of brown and wild rice rarely. Never the cereal bowl full of white rice with peas and lots of butter which was my go-to "sickie" food all of my life. I still crave it.

To the OP ~ no, I certainly don't believe you're the "only one" eating grains! Look at the grocery aisles. Check the postings here. See what's in others' shopping baskets! Lots of people eating grain. If it works for you, and those many others, great. It simply would be counterproductive to health in my case.

From Becky's list... I love oats and barley. I love popcorn. Bread... oh, I can't even begin to list the many types of breads I love and crave. Potatoes. Sweet potatoes. Corn. Limas (succotash!) ... beans... But I can't go there. I will eat steel-cut oatmeal maybe once a month (a real portion, not a bowlful). I will boil some potatoes (either variety) and mash them so I can eat just a small amount to satisfy a crave, but not eat the whole thing. I guiltily admit to soups with barley in them sometimes... but they're my own homemade bone broths, and I tell myself I'm offsetting the possible negative effects of the barley with the good ones from the broth. Funny how we learn to exempt ourselves of responsibility sometimes. hehe

"I'm another grain eater - mostly whole grains but with certain dishes, the "sinister" white rice. (I figure a billion far-from-fat Asians can't be wrong!)"

*Yes, but Asians don't eat the same variety of rice we're eating here... and their bodies and systems metabolize the rice they eat differently than how ours do. Not only that, they eat LOTS of seafood and other proteins which we might consider "abnormal" here... who's to say where the advantage in their diet actually lies?

ANARIE said:
"People who eat more whole grains have lower rates of almost all types of cancer-- a lot of researchers think the phytic acid in grains, beans, and some veggies binds heavy metals and other carcinogens."

*I agree - grains bind "heavy metals", and virtually all metals, including the "micrometals" which we call micronutrients - vitamins and minerals. That function is shared with (unfermented) soy, as well. I'd prefer not to bind up my micronutrients with things I can avoid, if possible.

"On another board I used to visit, all someone would need to do is make one post about breads or cereals or potatoes or even whole grains and the grain-bashers would come flowing out of the woodwork..."

*Yes. That's an unfortunate truth. But it's not limited to simply those who don't eat grain, or don't eat by whatever other standard is popular. You can get the same reaction from vegetarians, raw food proponents, vegans, people on the standard American diet, people who adhere to a "name-brand diet", on and on. I'm not convinced any of these folks are out to truly "bash" others. Sometimes people have more zeal than tact. We're not raised to "polite" social customs anymore, unfortunately. I try not to take it too much to heart.

In my case, I do promote what's been successful for me within the confines of its having been successful for me - not as a generalized benefit for everyone. It clearly isn't for everyone, just as others' diets (nutritional plans) wouldn't be beneficial for me.
I do come out strongly on topics of informational value -- there are things we've been taught, are still being taught, are being recommended toward, and (in many cases) are trying to follow, which have simply been questionable from the outset or at least now have newer and improved research to back up the changes. It's a shame to see that many of our experts still adhere to the old paradigms; it's what they learned (how many years ago?) in school... it's what the large professional groups still stand on (even in the face of refuted "proofs"), and the lay public finds it convenient or at least unchallenging enough to simply go along with those recommendations without any further thought. THIS is what disturbs me. If someone chooses anything with knowledge and understanding of the data, I'm perfectly fine with it. But I'm concerned for those who don't know where we've strayed from the path, or the path has been straightened, and those people who are trying so hard and failing (in weight loss, in health...) are still being led astray. So I try to bring things to light that they - if they're interested - can follow and research for themselves. I hope they do that, rather than have a simple knee-jerk response to something they've "always heard" and therefore all else "must" be wrong by default. At least I've opened a door, I hope. If others choose to ignore it, that's their prerogative. But choosing to remain indifferent isn't the same thing as "not knowing." I'd like to remove that aspect of "not knowing."

Diet and nutrition is a unique endeavor for all of us. If grains work for you - wonderful! But, as with other forums as mentioned above, if they're not good for everyone, they shouldn't be promoted to EVERYone as healthy, either. Two sides to that coin.

LYNNIEV Posts: 394
12/3/13 8:15 A

Thanks so much for all of the responses, I enjoyed them :)

To ROCKN2ROLLIN, yes, brown rice counts. Someone else mentioned Kashi; that counts, too. Kashi is made with whole grains, as many cereals are these days. Some snack crackers are made with whole grains as well, but you have to read ingredient labels to know for sure. Some of them claim "made with whole grains" and while there are *some* whole grains thrown into the mix, the first ingredient is still wheat flour (be careful with that one - when you see the word "wheat" it doesn't necessarily mean it's WHOLE wheat) plus a bunch of other crud you don't really want. Some still include partially hydrogenated or palm oils. I avoid both.

The two snack crackers I eat that are made with whole grains and have fewer ingredients than other crackers are Wheat Thins and Triscuit. Just the plain ones, though, not the flavored ones (fewer ingredients). I usually add my own stuff to them anyway, like my seafood salad made with imitation crab or oysters.

Even so-called 'healthy' snack crackers aren't the healthiest thing in the world, but I like having them around for those times I need something salty and crunchy. My weakness is potato chips and these keep me from eating them.

ROCKN2ROLLIN SparkPoints: (21,091)
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12/2/13 10:34 P

Yay for grains! I had whole wheat toast today, whole wheat tortilla, and I love Nature's Path Heritage flakes cereal. I'm still suspicious of couscous...and quinoa...but love brown rice. Do those count? Yes I can eat too many carbs...but I can eat too much of anything if I don't stick to planned menus or the plate method.

KAPELAKIN Posts: 1,984
12/2/13 9:51 P

I eat some, but just for the occasional slice of pizza, or a really good BLT when I have top-quality tomatoes in the garden. Potatoes I eat more frequently, but also in fairly small quantities. In general, all of these foods don't offer much in the way of nutrition relative to the amount of calories they contain. Starchy root vegetables like beets, parsnips, carrots and sweet potatoes have more flavor too, IMO.

12/2/13 8:14 P

No, I eat them and love them

SAMMI-SAM SparkPoints: (26,311)
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12/2/13 4:46 P

I eat Kashi go lean crunch-that's grains right?

JENSHAINES Posts: 9,140
12/2/13 4:09 P

I agree about the tolerance/lack of tolerance issue. I know that cutting gluten out made a huge difference for me. Having said that, I do better when grains make up no more than 1/3 of my diet, in general. If I cut them out, though, I end up feeling enervated, whereas if I eat some, then I'm energized. I also need tons of veggies and fruits, but as I've grown older (I'm 54 now) I also find that proteins - especially lean meats has also been a craving and gives me energy whereas things like cheese, even though I love it, saps my strength.

MANDIETERRIER1 Posts: 16,803
12/2/13 4:02 P

I eat all kinds of grains and I don't see any need to give them up.

I even eat potatoes

12/2/13 3:03 P

I think different people's bodies require and tolerate/don't tolerate different things. When I was severely overweight and very insulin resistant, I had to basically cut out all grains and drastically cut carbs to regulate my blood sugar. Now that I'm fit, healthy, and extremely active, my body can tolerate grains and other carbs much better (although I'm still very careful to not go overboard too often). I eat some whole grains because I like them, not for nutritional reasons. My grains are in there with my other "treats" that make meals more tasty & pleasant. Let me just say though, as a fitness professional, you are far from the only person eating grains. I have no problem with my clients eating them as long as their body can tolerate them.

AZULVIOLETA6 SparkPoints: (66,733)
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12/2/13 2:52 P

I eat grains--but only whole grains and only in very controlled quantities.

MLEHTO Posts: 734
12/2/13 1:05 P

I eat grains and as I as raised in Eastern Washington and Northern Idaho, potatoes are a given for me. The starch with the nightly dinner was almost always potatoes, not rice and occasionally pasta. If you don't have health issues with grains, I think they are an important part of a well rounded healthy diet. But as others have said, individual needs vary.

HOUNDLOVER1 Posts: 8,869
12/2/13 12:56 P

you shouldn't eat grains if they make you sick. Just like some people feel like they are considered strange for eating grain I am often considered strange for not eating grain. People have pushed me hard at social functions to "just have a little", as if I should feel deprived when I don't eat grain. My response is something like: "Thanks that does not agree with me". I'm sure that for people who like and do well on grain they could say something like: "Thanks, I have no problems with grain."

Edited by: HOUNDLOVER1 at: 12/2/2013 (12:57)
KELLYFIT123 Posts: 1,312
12/2/13 11:02 A

Nutrition is so personal and people who are advocates of a very certain way of eating never seem to understand that. If someone looks at you like you have 2 heads for eating grains, give them the same look back! I get so tired of nutrition zealots who act like their way is the only way.

ATRYEU SparkPoints: (313)
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Posts: 204
12/2/13 1:10 A

I eat grains and such to. Is there a reason you shouldn't? We use barley in soups and stews a lot, we do white and wild rice and I just love bulgar (especially when I do stuffed peppers). The only bread I'm not allergic to is also completely full of grains so there's no avoiding them for me LoL Homemade bread always ended up so holey and molds so much faster it seems.

HOUNDLOVER1 Posts: 8,869
12/2/13 12:16 A

I respectfully disagree that the belief that wheat is harmful for some poeple, incl. whole wheat, is "just an opinion". There is a lot of research that shows that gluten-grains, incl. wheat, have a negative effect on a fairly large percent of the population, how large and how negative an effect is up for debate. But I am not aware of any serious nutritional scientists that argue that nobody has a negative effect from the gliadin in wheat.

Edited by: HOUNDLOVER1 at: 12/2/2013 (00:17)
MISSRUTH Posts: 4,153
12/1/13 11:15 P

Nope, obviously you are not the only grain-eater left on the face of the earth. While there are indeed some people who can't eat a lot (or any) grains for medical reasons... there are lots of us who eat them. Like Russell said, we're just not as vocal about eating them, as those who don't are.

I eat cereal every morning. Usually some sort of grain with my lunch and dinner. Like Becky said, 1/4 of the plate is earmarked for grains. My favorite snack lately has been peanut butter on crackers. I try to choose whole grains, but I have a recipe for Amish white bread that is fabulous and easy to make. So I sometimes still make it. It makes the best toast (imo).

I've switched to brown rice and whole wheat pasta and usually use those sandwich thins instead of slices of bread, to cut the calories a little. But I get the whole wheat kind. I don't have any medical problems, or digestive issues or anything. So I don't see any reason for me NOT to eat grains.

I think grains have gotten some bad press. There are some people who have read books where the authors put forth the idea that grains (specifically, wheat) are bad for you. I don't agree with that opinion. And that's what it is-- an opinion.

MBUCHANAN9 SparkPoints: (48,878)
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11/30/13 10:37 P

I do...though not nearly as much as I used to. I also am tending to eat more non-gluten-containing grains. I eat oatmeal, brown jasmine rice, amaranth and quinoa. Weekends, for breakfast, I'll have whole-grain pancakes. I used to make my own bread and buy artisan bread, but I find that with that stuff it's VERY hard for me to stop eating once I've started, so I'm trying to stop buying and making it. I look at it as being more grain-aware, not grain-phobic.

HOUNDLOVER1 Posts: 8,869
11/30/13 6:56 P

And I grow whatever I can eat. emoticon


BERRY4 SparkPoints: (243,764)
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11/30/13 6:10 P

No - I just eat less than I used to eat. And that has more to do with needing less!

Today: granola for breakfast.
We grow our own potatoes AND I eat them! I eat whatever we grow.

HOUNDLOVER1 Posts: 8,869
11/30/13 4:27 P

I can't have grains, sugar or starchy food like potatoes or my blood sugar will go up too much. If people don't have problems eating those things then there is no reason to stop.
The problem is, though, that many of the problems are hidden because they only produce symptoms in later stages. I did not know that I was pre-diabetic until I had a Hemoglobin A1 c test at the doctor's office. I thought my lack of energy was the result of getting older or due to thyroid issues.
For this reason I would recommend to anyone who likes grains/starches etc. to have an A1c test done at the doctor's office or buy an inexpensive one at Walmart or a pharmacy or drugstore. Any level below 5.7 is considered normal (but lower the better), 5.7-6.4 is prediabetic and over that is type 2 diabetes.
This is inexpensive insurance.

LAURA5979 SparkPoints: (101,054)
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Posts: 2,150
11/30/13 2:22 P

I include grains daily (mostly for fiber). Everything in moderation!

GARDEN_GNOME SparkPoints: (780)
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Posts: 55
11/30/13 12:05 P

I eat all forms of starches and enjoy them. I follow the plate method 1/2 plate non starchy veggies, 1/4 plate filled w/ 3oz lean protein (this includes legumes) and 1/4 plate filled with starchy veggie, whole wheat roll, rice, or other grain.

LYNNIEV Posts: 394
11/30/13 11:00 A

Russel, I understand what you're saying. Those aren't the people I'm talking about. I'm talking about the ones who think ANY type of grain, i.e. carbohydrate, is evil and will ruin your health. On another board I used to visit, all someone would need to do is make one post about breads or cereals or potatoes or even whole grains and the grain-bashers would come flowing out of the woodwork, LOL. It was actually quite amusing to watch. I would usually hang back because I have no desire to get into online arguments (unless it's something I'm truly passionate about and somebody pushes my buttons one too many times) and watch these people go at it, as though they were in a boxing ring. Oh my gosh, it was hilarious to see. This side is screaming "whole grains are healthy" and the other side is screaming "whole grains add absolutely nothing beneficial whatsoever to your diet" and there was really no point in trying to add an opposing opinion to either side because they already had themselves convinced. Made for interesting reading, though, when I was bored and had nothing better to do. But the low-carbers were pretty adamant about it and took any opportunity they could find to rag on those of us who ate the occasional potato. They would go as far as telling us we were all going to die before our time if we continued to eat anything carby.

So yeah, it was mostly the low carbers screaming at us. Thankfully I haven't seen too much of that here. I've just never been one to push my 'dietary beliefs' onto someone else if they don't happen to eat the same things I eat. It's like religion - it's cool if you're whatever religion you choose to be; just don't shove it in my face and tell me MY religion is wrong. Kind of the same principle. That sort of thing was all over the place there. Good vs evil in the food department. You had to put your combat gear on to post in there because there was ALWAYS someone who would find fault with what you're eating, LOL.

Good point on the bread smelling thing. I don't know... maybe because it's closed up in plastic and the good smell has worn off. I love the smell of bakeries. Which is why I avoid them. They can have the cakes and the cookies and the pastries - I want the bread!

RUSSELL_40 Posts: 16,826
11/30/13 12:04 A

Lynn - I think what you are seeing is that people who can't handle whole grains, are more active, because we can't just eat some whole grain foods. So even though a majority eat whole grain foods, there isn't much to discuss. You believe they are healthy, and for you they are not an issue. The only thing you really need to know is what is whole grain, and how you can find some to eat.

Low carbers are more active, because they have to work a little harder to get the same nutrition, much like a vegan would. Most of the fighting comes when someone says that a person who doesn't eat whole grains is unhealthy. Then the low carbers say all whole grains are bad, and the thread is a waste at that point.

I think you will find that most people are eating whole grains, and what I find interesting is that they are now looking at what kinds of whole grains to eat, not just any whole grain. New 100 % whole grain stamps now mean you get a whole serving of whole grains. I think some of the problems may have been with what was allowed to be called whole grain.

Another interesting thing was that corn was listed as a whole grain. As a low carber , who has problems, this might explain why it is one of the few vegetables I am not allowed to have. Lima beans too, and I wonder if other beans are grains too. I do eat some beans, and very rarely some oatmeal, but not much, since I do have a problem.

I think the list Becky started is a great idea. When I saw this thread, I started thinking of what was whole grain, and wheat and rye obviously, but not much I am sure some of you can list many whole grains, and I think it might be helpful to others to see where they can get them, and how to tell which ones have a higher amount of these whole grains per serving. I had to hit Google, but only because I wanted to see if I ate many, or any whole grains. I think the average person, just looks for a label that says " whole grain "

I am looking at my brothers box of macaroni, and the #1 ingredient is 100 % North American durum wheat, but it doesn't say anything about whole grains. Is it a whole grain? The interesting thing is on the side of the box.. Glycemic Index of pasta .. LOW 0-55 G.I. They compare it to kidney beans, which I do eat.

While I choose not to eat a lot of whole grains, I do think that for those who are eating whole grains, and doing well, they might do even better if they knew what to look for when getting their whole grains, and maybe getting healthier versions of them. This thread could help them do that. I think a lot of people are trying to eat more whole grains, but not really sure of where to find them, and manufacturers are making a lot of unhealthy food, and it is selling, as long as they put enough whole grains in there to slap a label on the package.

This is why we have a lot of people wondering why they aren't healthier, and probably the reason some people have to do low carb, even if only a milder version like South Beach. They switch to sweet potatoes, quinoa, or wheat pasta, and cut out on sugary cereals, and still get their whole grains, without all the unhealthy aspects of those other whole grains, covered with sugar, and salt, like most of our grocery bread, and cereal.

I will challenge anyone to go to a decent bakery, and not walk out with some One does have to wonder what happens to grocery bread to make it not smell.

ANARIE Posts: 13,124
11/29/13 10:28 P

Grains are the basis of my diet. I do avoid white rice because it seems to do strange things to my blood sugar and I don't like it much anyway. For a while, before I started losing weight and the whole time I was losing, potatoes seemed to do the same. A couple of years ago I started trying potatoes again and I was fine with them, so they're back in the rotation now.

The trend away from grains worries me. People who eat more whole grains have lower rates of almost all types of cancer-- a lot of researchers think the phytic acid in grains, beans, and some veggies binds heavy metals and other carcinogens. People who are very carb-sensitive might need to limit grains, maybe, although there's a lot of questions about that. Those of us who are not carb-sensitive probably shouldn't be so hasty.

Of course, the main reason I eat grains is that I like them, I find them satisfying, and when I enjoy what I eat, I'm less likely to go looking for snacks after meals. All of that makes it easier to control my calories, which is ultimately what really matters for weight control.

KBEHNKE81 Posts: 11,459
11/29/13 8:25 P

I'd be sad without my grains: oats, barley, quinoa, minute multi-grain medley, kashi cereals, whole grain breads of many kinds, pasta, wild rice, popcorn, not to mention the crackers and cereals made with many of these and others.

QUEEN-EYDIE Posts: 12,401
11/29/13 7:02 P

I eat whole grains daily. Let's see, just today I had red potatoes, quinoa with lentils and corn, a spelt roll and a sweet potato biscuit, and the day isn't over yet--there may be more!

LYNNIEV Posts: 394
11/29/13 1:56 P

Thanks for all the replies. I don't feel so alone in the world now, haha.

Guess I'll have to check into the bread machines one of these days. It's just I don't bake much. I love to cook, but I don't enjoy baking, so anything that does most of the work for me is a plus in my book. But with cooking, I can stay in the kitchen all day and be happy.

SDAMPIER SparkPoints: (12,921)
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11/29/13 12:49 P

I can't eat wheat ( I react badly to it) but I eat all kinds of rice, quinoa, oats and barley :)

ALGEBRAGIRL Posts: 1,925
11/29/13 12:30 P

Lynniev, I've heard good things about a bread machine - not the least of which is that people make jam in some bread machines. Apparently there is a setting for that. If you start making your own bread and find flavors you like, you'll find you save so much money. Those artisan 'healthy breads can be quite pricey!

Edited by: ALGEBRAGIRL at: 11/29/2013 (12:30)
MOTHERBOARDER SparkPoints: (248,495)
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11/29/13 9:35 A


KMHILLI Posts: 165
11/29/13 9:17 A

I'm another grain eater - mostly whole grains but with certain dishes, the "sinister" white rice. (I figure a billion far-from-fat Asians can't be wrong!)

These aren't evil foods and they keep me strong, healthy, and energetic for daily running!

ETA. I like potatoes too ;)

Edited by: KMHILLI at: 11/29/2013 (09:19)
RENATARUNS SparkPoints: (4,367)
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Posts: 1,379
11/29/13 8:51 A

It's hard to believe, but no!

My most common grains are white rice (relatively lots), bread (various kinds) and cereal (various kinds). I might actually eat more cereal than bread at the moment, since we have five people in the house right now, and whenever I buy "myself" a loaf of the really good bread I love, it's gone before I can blink. Occasionally I eat brown rice or quinoa.

11/28/13 2:11 P

hard to lose with too many carbs... but good carbs are important

11/28/13 2:10 P

fiber is important... forget this gluten no fiber stuff... 4 breakfast...soft boiled eggs and unbuttered multigrain fingers of toast.. also 2 mini bran muffins today.

CANADA-DISCO19 Posts: 168
11/28/13 1:27 P

Yep, I eat grains! I have no fear of healthy carbs, and I don't think anyone should (excluding a medical reason of course). The trend these days towards high protein diets can be very dangerous. Yes, we do need protein, but how many people do you know of in North America who are actually protein deficient? Not that many. Carbs and grains give us energy and contain many vitamins and minerals. Of course, I'm not talking about white refined grains, cake, cookies, etc. I'm talking about whole grains, whole potatoes, squash, corn, peas, fruit. I'm a vegan who eats a lot of carbs. On the days that I track my food, I still meet my protein requirements. So, I say "Eat ALL the (healthy) carbs!!!" :)

CERTHIA SparkPoints: (22,539)
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11/28/13 12:46 P

Re: baking. Look into no-knead breads. They are low-yeast breads that are so easy to bake. Just stir flour, salt, yeast and water into a wet batter, and then leave them covered to rise for 12-18 hours. Then, when you are ready to bake, you mold/fold them with some flour and leave them to rise for 30 minutes while you heat a cast-iron pot to bake them in.

Yes, they do take some time rising, and they can be a sticky mess, but really, they are so very simple to make since you just stir, cover and leave them be. The taste and texture is just exceptional!

Edited to add my fav recipe; 200 g whole wheat flour, 100 g rye flour, 100 g spelt flour, 50g linen seeds, 100 g white wheat flour, 5 g salt and 1/3 a teaspoon dry yeast. Mix it all. Add 500ml water. Stir, cover.

Edited by: CERTHIA at: 11/28/2013 (12:52)
LYNNIEV Posts: 394
11/28/13 12:20 P

CERTHIA, I too had gestational diabetes during pregnancy and my mom died from complications of it. So I watch that I don't overload on heavy carbs. Usually for lunch I'll have salad and/or vegetables and lean meats and save bready type stuff for dinner. I eat a lot of pita sandwiches, so that's the biggest portion of bread I typically have. I'm also a hummus addict and make my own and my favorite way to eat it is to spread it on a flat pita (on top of the pita rather than inside of it) and sprinkle on diced onions and tomatoes and sliced pineapple and bake it in the oven until it's crunchy. That's my 'hummus pizza'.

And I'm kind of jonesing right now because I don't have any garbanzo beans in the house and I REALLY want my hummus.

Edit to add: I'm also getting some good suggestions from this thread, so thanks!

Edited by: LYNNIEV at: 11/28/2013 (12:26)
NIRERIN Posts: 14,081
11/28/13 12:08 P

when i make peanut noodles i have both noodles and potatoes in the dish. and if i really haven't had a chance to get many vegetables in, i'll toss some peas in too. and i am not mocking you, it's a dish i happen to love and have been making for years. i'm not sure how you get the last bit of sauces up if you don't mop them up with bread. i'm not big on cereal. but that's because it doesn't really fill me up. personally i think that potatoes [mashing them] are the best way to introduce vegetables i don't like as much. so i get the potatoes i love with the new vegetable i'm not as sure of.

CERTHIA SparkPoints: (22,539)
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11/28/13 12:08 P

Nope, you are not alone. Brown rice is my personal favorite right now. (I just had some with my fish-curry today! Yum!)

I eat a wide variety of seeds and grains. Rye-bread is another staple, as well as whole-wheat pasta and spelt-waffles.

I do limit my carbohydrates because I have an elevated risk of developing diabetes (I had gestational diabetes during my pregnancy). I would estimate I get about 1/3 of my carbohydrates from grains most days, the other 2/3 are mostly from fruits and vegetables. And yes, I do include root-vegetables like potatoes and carrots, often on a daily basis, just not in unlimited portions. I believe my diet has room for everything in moderation. :)

LYNNIEV Posts: 394
11/28/13 11:59 A

And Becky mentioned barley. Love love LOVE the stuff. Not only in soups, but salads as well.

LYNNIEV Posts: 394
11/28/13 11:56 A

Thank you for the responses so far, it's really refreshing to see others who not only eat grains, but the 'evil' potato as well.

A couple of you mentioned quinoa and cous cous. I love those too. That reminds me, I need to make my quinoa burgers again soon.

ALGEBRAGIRL, I've always wanted to make my own bread and have in the past, but it's just too time-consuming. Do you use a bread machine? I've been thinking about buying one.

ALGEBRAGIRL Posts: 1,925
11/28/13 11:49 A

I like to bake my own bread so yeah, grains for me! I put too much steel-cut oatmeal in a recent loaf so I had to dry the slices (as if they were biscotti). They taste really good - with peanut butter or non-fat cream cheese. I also use them, broken up, as really large croutons in soup.

DPRYER SparkPoints: (3,565)
Fitness Minutes: (6,554)
Posts: 53
11/28/13 11:21 A

I don't eat them because they raise my blood sugar. When I was first dx'd as a diabetic I stopped eating "white" food (potatoes, rice, flour etc.) and at a little whole wheat but my stomach was really bloated until I went low carb and gluten free. I love whole grain wheat bread but since I stopped eating it my cravings have really reduced.

JENNILACEY SparkPoints: (81,337)
Fitness Minutes: (85,768)
Posts: 2,489
11/28/13 11:07 A

I don't eat many grains but it's not because I'm worried about them. I'm just not that into them. I like my oats, I usually eat a slice of bread per day... not that into rice and not a big pasta person but I do have quinoa, couscous or a whole grain pasta dish once in a blue moon. I use a 1/3 cup of Kashi cereal or 1/4 cup of some type of granola on my dessert-type yogurt after dinner. I'd say I average 2-3 servings of grains a day, about half of what's recommended.

I also love sweet potatoes, lots of veg and fruit or dairy for carbs. Occasionally, I throw some black beans in my salad or use chickpeas or black beans to make my baked goods.

BUNNYKICKS Posts: 2,433
11/28/13 11:04 A

I eat grains. I have cut my portion sizes way back, because of the calorie-content-to-satiation ratio. And I've gotten pickier about them - if i'm going to eat it and use up part of my calorie allottment on it, it better be good! Thus, no "sandwich loaf" or instant rice or Little Debbie Snack Cakes (which, I'm led to believe, contain ingredients that may have once resembled a grain ha ha).

I really enjoy a good piece of artisan bread. And although I aim for "whole grain" over refined, I continue to prefer white jasmine rice - but for the half-cup a week that I consume, I'm not going to stress about the missing rice bran :)

11/28/13 10:59 A

I include a variety of whole grains and starchy vegetables prepared in wholesome ways. In fact I cover 1/4 my plate at almost every meal with such a food---thus assuring balance and correct portion size.

I know that our Sparkpeople site also encourages including such foods in one's diet along with a variety of other foods.

Let's get the list started...
shredded wheat cereal
whole wheat bread
sweet potatoes
lima beans...continue to add on....

Your SP Registered Dietitian

Edited by: DIETITIANBECKY at: 11/28/2013 (11:00)
LYNNIEV Posts: 394
11/28/13 10:57 A

Yay, a potato eater. That's nice to see :)

I would choose potatoes over rice and pasta any day of the week.

11/28/13 10:34 A

I still eat a small amount of low glycemic GF grains. For me it is a blood sugar issue. My blood sugar gets very high after eating cereal, pasta, rice and breads.

I love sweet potatoes, potatoes and other vegetables and eat lots of them.

Edited by: JUSTEATREALFOOD at: 11/28/2013 (10:35)
LYNNIEV Posts: 394
11/28/13 10:29 A

I've noticed not just here but on other boards as well that if you say you eat grains, you get looked at like you've got two heads. And it sometimes makes me wonder if I'm the last person alive still eating breads and cereals and corn and even starchy vegetables, like peas and potatoes.

I'm really saddened by the bad beating potatoes have taken over the last 10 years. Granted, I eat the least starchy of all the varieties (red skinned) but I still eat them. I also watch my intake of white flour products, as well as pasta and rice. I don't really even like rice, so I rarely eat it and pasta is a rare thing as well, unless I get a craving.

But I'm one of the few people left in the world (or at least it feels like that, anyway) who's actually trying to get MORE whole grains into their diet. In fact I just ate 2 pancakes made with whole wheat flour (something I've always hated but am slowly trying to get used to) and oats. And as I sat here eating them, reading posts on Spark, I wondered - are there other people on here who still eat grains?

Please note that my question is for those who still eat grains; it's not a thread for grain-bashing, i.e. telling us how evil, bad for you and unnecessary grains are. Believe me, I see it everywhere and I've had enough of it, to be honest. I'm also aware that some people can't eat grains or gluten due to health issues. My post isn't about that either. I'd just like to know if there are other grain eaters about so I won't feel alone, isolated and shunned, like a 17th-century witch, when I speak in favor of them.


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