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Post by mamatoto on Jan 5, 2013 3:27:52 GMT -5
Quinoa, brown rice, and rolled oats are mentioned as good grains to consume on E. But I am wondering about other grains I regularly use, specifically millet. Also rolled rye, rolled barley, and corn grits as bases to breakfast porridge. I am looking at the labels on Azure's website and it looks like they all come in fine with regard to carbs. Are they ok to eat? 3/4 cup cooked millet = 33g carbs and 3g fiber. 1/3 cup uncooked corn grits = 36g carbs and 2.7g fiber. 1 1/2 cups cooked barley flakes = 42g carbs and 4.5g fiber. 1/2 cup uncooked rye flakes = 42g carbs and 8g fiber. Would we subtract fiber grams from total carbs when determining net carb count?
Also, sprouted and soured baked goods are mentioned as good to consume on E. What about soaked flour items? Assuming the rest of the ingredients are on plan, would that be ok?
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Post by mamatoto on Jan 9, 2013 1:16:58 GMT -5
Still wondering whether millet, rolled rye, rolled barley, corn grits, and/or soaked flour baked items would work on plan...?? Do I just look at carbs or do I need to consider glycemic index/load?
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Post by christineg on Jan 9, 2013 7:07:38 GMT -5
I am eager to hear the answer, too. I like quinoa and oats, but they might get a little boring after awhile. I definitely think the glycemic index is the big issue. I'm sure there are some good Internet resources for that.
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Post by Emily on Jan 9, 2013 14:25:11 GMT -5
Mamatoto, I think most of those things are fine. I'm not sure about the glycemic index of the corn grits really. I know that corn can be particularly fattening, and the grits might spike your blood sugar higher or faster than is healthy. I'm not exactly sure about that though. Pearl could answer that better. But the millet, barley, and rye are fine, I think. Also, if the other ingredients in a soaked whole grain flour items are on plan, that should be fine too. Pearl can correct me if I'm missing something.
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Post by Pearl on Jan 9, 2013 15:46:56 GMT -5
Strange, I remember replying to this but it is not here. Corn is notorious for fattening up animals and humans, however some corn here and there is not a big evil, only the constant over doing of it. It is not as gentle on blood sugar as oats, barely and rye. Millet can be used for E, It is not as slow burning as oats or quinoa as a breakfast option but great for children and if you want to use it, try a little protein with it like Greek Yogurt or whey protein to slow down the blood sugar spike. Soaked flour items are better than dry flour on blood sugar and phytates are broken down. Just beware the if weight is an issue, never overdo any grains. Children can certainly eat a lot more of them with their higher metabolic needs and less insulin resistance (most children, not all).
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Post by Pearl on Jan 9, 2013 15:48:32 GMT -5
We harp on a little more about oats and quinoa because they do have some protein content of their own which helps slow down blood sugar surges.
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