Diabetic -- Identifying Beneficial Carbs

[Guest guest]

Stick to Whole Grains

From Reader's Digest.

 

" Complex " carbs are, in essence, grains that have not been stripped of their

fiber and nutrients.

These " whole " grains take longer to digest and therefore won't raise your

blood sugar as dramatically

as processed carbohydrates do. They also contain far more vitamins and

minerals than refined carbs.

 

Many Americans aren't used to eating whole grains and may not know where to

begin. Fortunately, it's

not difficult to do.

 

Buy bread and rolls with the word " whole " on the label, and the name of the

grain as the first ingredient.

This is the easiest way to shift the balance from simple to complex carbs in

your diet. Don't be fooled

by words that manufacturers sometimes use to make their products sound

healthier than they are. For

example, coloring a loaf of bread brown and calling it wheat bread doesn't

make it whole wheat. Or saying

a product is " made with wheat flour " could be true of both whole wheat bread

and angel food cake.

If a product is truly whole grain, the label will list whole wheat, whole

oats, or some other whole grain as t

he first ingredient on the label.

 

Eat a breakfast of champions. Some of the most accessible (and tasty) sources

of whole grains can be

found in your breakfast bowl, in cereals such as oatmeal, Grape-Nuts, and

Wheat Chex. Look for a cereal

that contains at least 3 grams of fiber per serving -- the higher the fiber

content, the better.

 

Give a boost to homemade baked goods by replacing one-third of the white

flour with whole wheat flour.

 

Use whole wheat pasta. It's becoming more widely available, along with whole

wheat couscous, bulgur,

and other whole grain products.

 

Switch to brown rice. It may take a little while to get used to it if you

usually eat white rice, but soon you'll

find yourself enjoying its somewhat nutty taste and slightly crunchy texture.

 

 

 

 

 

 

[Guest guest]

Great article. Also don't be fooled by Enriched. It is actually missing most

of the whole grain flour nutrients.

Judy

 

 

 

 

Stick to Whole Grains

From Reader's Digest.

 

" Complex " carbs are, in essence, grains that have not been stripped of their

fiber and nutrients.

These " whole " grains take longer to digest and therefore won't raise your

blood sugar as dramatically

as processed carbohydrates do. They also contain far more vitamins and

minerals than refined carbs.

 

Many Americans aren't used to eating whole grains and may not know where to

begin. Fortunately, it's

not difficult to do.

 

Buy bread and rolls with the word " whole " on the label, and the name of the

grain as the first ingredient.

This is the easiest way to shift the balance from simple to complex carbs in

your diet. Don't be fooled

by words that manufacturers sometimes use to make their products sound

healthier than they are. For

example, coloring a loaf of bread brown and calling it wheat bread doesn't

make it whole wheat. Or saying

a product is " made with wheat flour " could be true of both whole wheat bread

and angel food cake.

If a product is truly whole grain, the label will list whole wheat, whole

oats, or some other whole grain as t

he first ingredient on the label.

 

Eat a breakfast of champions. Some of the most accessible (and tasty) sources

of whole grains can be

found in your breakfast bowl, in cereals such as oatmeal, Grape-Nuts, and

Wheat Chex. Look for a cereal

that contains at least 3 grams of fiber per serving -- the higher the fiber

content, the better.

 

Give a boost to homemade baked goods by replacing one-third of the white

flour with whole wheat flour.

 

Use whole wheat pasta. It's becoming more widely available, along with whole

wheat couscous, bulgur,

and other whole grain products.

 

Switch to brown rice. It may take a little while to get used to it if you

usually eat white rice, but soon you'll

find yourself enjoying its somewhat nutty taste and slightly crunchy texture.

 

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[Guest guest]

Thanks so much for the information in this email. I just recently started a new

way of eating that includes this type of choices. I am not diabetic but it is so

important to prevent or lessen our chances for diabetes. I went online and found

a site called " The Sugar Solution " which is under Prevention Magazine. I feel so

much better without all the bad carbs of my carboholic lifetime diet. I don't

like animal meat and have spent my adult years trying to kick the sugar habit.

Education like this and Sugar Solution have made the difference and for the

first time I'm losing weight without a " diet " . Thanks and please keep it up. I

would love to know how I substitute meat to be sure I get enough protein.

Thanks, Elizabeth

 

wwjd <jtwigg wrote: Great article. Also don't be

fooled by Enriched. It is actually missing most of the whole grain flour

nutrients.

Judy

 

Stick to Whole Grains

From Reader's Digest.

 

" Complex " carbs are, in essence, grains that have not been stripped of their

fiber and nutrients.

These " whole " grains take longer to digest and therefore won't raise your

blood sugar as dramatically

as processed carbohydrates do. They also contain far more vitamins and

minerals than refined carbs.

 

Many Americans aren't used to eating whole grains and may not know where to

begin. Fortunately, it's

not difficult to do.

 

Buy bread and rolls with the word " whole " on the label, and the name of the

grain as the first ingredient.

This is the easiest way to shift the balance from simple to complex carbs in

your diet. Don't be fooled

by words that manufacturers sometimes use to make their products sound

healthier than they are. For

example, coloring a loaf of bread brown and calling it wheat bread doesn't

make it whole wheat. Or saying

a product is " made with wheat flour " could be true of both whole wheat bread

and angel food cake.

If a product is truly whole grain, the label will list whole wheat, whole

oats, or some other whole grain as t

he first ingredient on the label.

 

Eat a breakfast of champions. Some of the most accessible (and tasty) sources

of whole grains can be

found in your breakfast bowl, in cereals such as oatmeal, Grape-Nuts, and

Wheat Chex. Look for a cereal

that contains at least 3 grams of fiber per serving -- the higher the fiber

content, the better.

 

Give a boost to homemade baked goods by replacing one-third of the white

flour with whole wheat flour.

 

Use whole wheat pasta. It's becoming more widely available, along with whole

wheat couscous, bulgur,

and other whole grain products.

 

Switch to brown rice. It may take a little while to get used to it if you

usually eat white rice, but soon you'll

find yourself enjoying its somewhat nutty taste and slightly crunchy texture.

 

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