Saturday, September 07, 2013
I have been looking for other things to eat BESIDES white bread/potatoes/rice and noodles.
I have tried millet. and barley. Barley gives me gas. Millet is way to high in carbs and limited fiber for me. Its just as bad as white rice for me. Now others might be able to eat it just fine. For me, this is a no no.
Its rocked my blood sugar in a bad way, makes me soooo exhausted. Hungry - don't forget hungry.
So . . . . millet and barely can most definitely be written off the list of go to starches for me.
Member Comments About This Blog Post
i know that starch is sugar in your body. Trust me I know that. I can't cut back on carbs too much. or else I would be binging right now. for me, I think I'm doing good as I haven't even cut out white potatoes/bread/rice and noodles for a full week yet.
I already feel light headed, if you take out hte day with millet. I'm still recovering a bit. I am slowly decreasing the amount of sweet potatoes I'm eating in a serving.
1119 days ago
1119 days ago
By the way, most people don't think about this much, but starch is actually sugar barely disguised. Our bodies store energy as a couple of pounds of sugar (glycogen in the liver - that's what athletes "load" when they're "carb-loading") and fat (duh).
Plants store their energy as sugar as well, but sugar molecules themselves take up too much room, so they "fold" them into a more complex structure called starch. Our bodies actually break this complex structure back into sugar starting in the mouth. Saliva contains an enzyme called amylase which snaps all those links and begins to turn the starch into sugar before it even hits the stomach. This is one reason why starch tends to spike your blood sugar faster than actual sugar.
So if you're trying to lower your sugar intake you pretty much HAVE to lower your starch as well because it amounts to the same thing. (Those athletes usually use pasta to carb-load - starch, not sugar.)
1120 days ago
Grains are problematic for many, many people. If you want a substitute for starchy "sides", try going the faux-potato route. Most people use cauliflower as a potato substitute, but I think it works better as a rice substitute. Most people flavor their rice with something and that covers the slight cauli-taste.
However, my big find of the last year is (drumroll, please!).......radishes!! Yup. I never knew you could make radishes stand in for potatoes! We boil them briefly (5 minutes or less) just to get the color off (unless you LIKE purple potatoes!) and then treat them just like potatoes. You can mash them (they need a food processor to get a really fine texture), but they REALLY shine in the roasted/sauteed area. Slice or cube them, coat very lightly with olive oil or your oil of choice (I wonder how peanut oil would work...), sprinkle with your favorite seasoning mix, bake in the oven at 325 or 350 until they're done to your liking. My DH mixes them in with chunks of onion, carrots, and Jersey sweet potatoes (not yams), or whatever veggie we have on hand that is roastable.
1120 days ago
Don't be so hasty. Hold on now. Are you eating these with other starches at your meals? Like corn, peas, beans, potatoes, bread, rice, noodles? Or do you find that when you combine it with protein, that's when you have the gas. As one gets older it's hard to break down starches when you eat it with proteins. A food combination diet is then suggested. It's just combining low carb vegetables with proteins, or low carb vegetables with starches. It's a way of getting around having to take eymzines. When I eat a starch I always have a lot of vegetables with it. I usually put millet or barley in some soups. With barley it can make a cold salad after it is cooked. Use barley with olive oil & lemon, then salad vegetables. Or like an oatmeal for breakfast( I use 1/3 cup, and put a pinch of brown sugar &butter on It, or I throw raisins, and flax, or nuts into it).
1120 days ago
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