learning about healthy carbs!

[aggie94]

After all the debates on low carbs, healthy carbs, and simple carbs, I have decided to try to incorporate more complex carbs and whole grains into my diet. So last night at the grocery store, I passed on my normal Smacks and Froot Loops and bought Raisin Bran and Cracklin' Oat Bran instead. No, they're not Kashi, but that will take time! I also looked for whole wheat pasta but didn't find any (at Safeway) -- I'll have to look at the other places I frequent on the weekend.

Also, I found on Self's website a list of the glycemic index for some popular/common foods, so now I can check out what I'm getting in my carbs. I knew I should have gotten the Special K instead of the Raisin Bran!

[Longhorn]

Me too! The flurry of posts on this subject really opened up my eyes. When I got home I went straight to my fridge to look at the ingrediants in my "wheat" bread. Sure enough, whole wheat was way down on the list, after things like sugar and salt! I haven't been to the grocery store yet, but I plan to begin replacing my pastas and rice with "whole grain" varieties.
Thanks to everyone who posted on this topic!

[Chef Cindy]

Hi Aggie, I have done some reading on this subject as well. It seems the closer to the natural state the grain is the better. The body needs to work harder to digest the grain and does not turn to sugar in the blood stream as quickily. This in turn helps to make you feel fuller longer and has the added advantage of fiber(nature's little broom) which has a whole lot of health advantages. The less refined food is in general is usually a good rule of thumb. Reading ingredients is also a very good habit to get into. If I don't know what an ingredient is or I can't pronounce it, most likely isn't healthy. Sounds like you are on the right track.



[This message has been edited by Chef Cindy (edited 03-27-2001).]

[Jewel]

In the words of my former Nutritionist, "White isn't Right!" Any white bread, white rice, white pasta or even (gasp!) white potato isn't as good for you as their 'brown' counterparts. Stay away from simple carbs and you'll find yourself getting fuller faster, and you'll enjoy real flavors again! I forgot how much flavor was taken out of bread and rice when they removed the fiber.

I'm a Label Reader, and my husband jokes that I will gross out half the people in the grocery aisle when I turn something over and say (loudly) "There's 42 grams of fat in this little box of Lunchables!!!!" I've not only been looking at calories and fat for the past year, but fiber. If your bread has LESS than 3 grams of fiber per serving, it's not high fiber. I'll see names like 'Cracked Wheat Bread' and '12 Whole Grain Bread'. I'll look at the ingredients and Enriched Flour, salt and sugar will be the first ingredients listed, and the fiber content will be 2 grams, which means there ain't much "Whole Grain" in that whole grain bread!! http://www.cookinglight.com/bbs/mad.gif

When making the transition to Whole Wheat Pasta give yourself some time to get used to it. It's a different color, it's chewier, and the texture is a bit different. But, on the other hand, you don't need as much to fill up! http://www.cookinglight.com/bbs/biggrin.gif All in all, you'll never regret getting more whole grains and GOOD CARBS into your diet.

[SusanT]

(pssst... fruits and vegetables are mostly carbohydrates) Why when people discuss carbs, they only talk about potatoes and starchy foods?

[kwormann]

I think brown potaotes would refer to sweet potaotes.....

Whole wheat pasta tastes sooooo much better!

[lindrusso]

SusanT - I think it's a matter of what nutritional value these carbs offer. Veggies and fruits can have fiber, as well as many important nutrients. Potatoes and white bread, however, offer less, and in the case of white bread, almost zero in the way of nutrients. Therefore, all carbs are not created equal. http://www.cookinglight.com/bbs/smile.gif

[Saralee]

I think maybe when people talk about carbs they are thinking about breads, pastas, etc because ounce for ounce those kind of carbs weigh more. Vegetables and fruits are pure carbs, but a large part of their composition is water, as breads and pastas are mainly carbohydrate but their composition is mostly solid.

[Ohioan]

I now leap forward in defense of the maligned white potato. http://www.cookinglight.com/bbs/tongue.gif Potatoes -- especially with the skins on -- are a great source of vitamin C and some of the B vitamins, as well as phosphorous and other minerals.

The trouble that most people have when eating potatoes is not with the poor potato itself but with all the "stuff" they add to it. A good baked russet potato or panful of roasted red potatoes, with nothing added but a smidge of salt and a few herbs (or maybe a drizzle of olive oil) is both delicious and nourishing.

This has NOT been a paid announcement by the Potato Board! http://www.cookinglight.com/bbs/wink.gif

Cheers,
Phoebe

[CHRIST1NE]

This seems to be the appropriate thread for this funny story.

For awhile now I have been only eating 100% whole wheat bread. Since I'm the only one that grocery shops, my husband has been forced to eat it as well (he misses his white bread). Well, he stopped to pick up milk and bread the other day and of course bought white bread (since HE was doing the shopping). I made a sandwitch for lunch today and used the very last piece of whole wheat and a slice of that yucky white bread. At least it was only going to 1/2 bad for me. Richard ended up surprising me for a lunch date. Since he works 3 - 11 he asked if he could take my sandwitch for his dinner, not knowing what I had done with the bread, won't he be surprised when he opens it http://www.cookinglight.com/bbs/smile.gif

[mah]

there is a great cookbook called "The Low-Carbohydrate Cookbook" by Fran McCullough....it has some wonderful recipes plus tips on what foods to eat when craving pasta, potatoes, etc...

she also has a section for stocking the pantry and where to purchase some of the items on line, catalog...she suggests eating WASA crackers which are not too bad..they are high in fiber and low in fat (they look like tack bread)--she has a lot of other suggestions...

one recipe i make quite often as a side dish in place of potatoes/rice, is zucchini pancakes...

[This message has been edited by mah (edited 03-27-2001).]

[thekitchenangel]

Originally posted by Longhorn:
Me too! The flurry of posts on this subject really opened up my eyes. When I got home I went straight to my fridge to look at the ingrediants in my "wheat" bread. Sure enough, whole wheat was way down on the list, after things like sugar and salt! I haven't been to the grocery store yet, but I plan to begin replacing my pastas and rice with "whole grain" varieties.
Thanks to everyone who posted on this topic!

Hi! I'm the gal who originally posted the "I love my low-carb way of eating" message. I am so happy to hear some positive responses and that I might have helped someone. Most of the messages I got back where very negative filled with lot's of hostility about how I'm being so "unhealthy." I was literally torn apart by some of the members so much that I discontinued coming to the board for fear of attack. When I read your message and few others like yours, it really made me feel much better. Thanks for being open minded and good luck with your new way of eating!

Shelley Wooldridge (thekitchenangel)

[thekitchenangel]

Originally posted by Chef Cindy:
Hi Aggie, I have done some reading on this subject as well. It seems the closer to the natural state the grain is the better. The body needs to work harder to digest the grain and does not turn to sugar in the blood stream as quickily. This in turn helps to make you feel fuller longer and has the added advantage of fiber(nature's little broom) which has a whole lot of health advantages. The less refined food is in general is usually a good rule of thumb. Reading ingredients is also a very good habit to get into. If I don't know what an ingredient is or I can't pronounce it, most likely isn't healthy. Sounds like you are on the right track.



[This message has been edited by Chef Cindy (edited 03-27-2001).]


Dear Chef Cindy!

Thank you for clarifying that for everyone. I was the original gal who posted the "low-carb way of eating" posting and boy did I catch hell! The ladies went at me like wild fire! There was nothing I could do to explain to them the very thing you just mentioned in this message. It's amazing how many people think they know what they're talking about when they don't. I'm a chef as well, private chef for a spa. I have to research and investigate any change of diet. It is required of me before even thinking about mentioning it to the spa, therefore I knew all I needed to. These ladies refused to believe that. Oh well. Anyway thanks again! I am no longer posting on the Cooking Light board for fear of being "attacked" LOL. Maybe you could shed some light in their direction.

Thanks again
Chef Shelley Wooldridge
The Kitchen Angel

[thekitchenangel]

Thank you so much, all of you! You have clarified my point entirely about eating low-carb meals! I am the gal who originally posted the "I love my low-carb diet" message on the "healthy living" message board and boy, did I get attacked! These woman refused to believe me and made it their point to let me know! I am a private chef for a spa at one of our local country clubs and it is my job to research any new method or way of eating. I knew my stuff (hours and hours of research) but these woman were determined to put me in my place. I am no longer posting on the Cooking Light message board for fear of being "attacked" LOL Maybe you gals can shed some light for me.

Thanks again!
Chef Shelley Wooldridge
The Kitchen Angel

[sneezles]

Dear Kitchen Angel,
Darlin' you are going to have to get a much thicker skin if you are going to survive in life!!!
First of all, your first post hit a nerve in a very health concious group. NOT ONE OF THE ANSWERS were any more hostile than any of your replies! And I'm truly sorry if you don't see that.
This group has got to be the most supportive and GENEROUS group one would ever hope to encounter in one's life! (ie., my rantings not too long ago!)
kitchenangel, get a grip!
You have embrased a diet that others do not.
While it may be great for you (and others, of which I am one), you have to be a bit more flexible in life! Not everyone lives by the same beliefs! Stop and listen to what others have to say!
Rather than calling it a low-carb diet, how about a Smart-carb diet?

I'm sorry but the tension on the other thread was way too much for me AND I don't want to see it here...just a better discussion of a Healthier way to eat (so let's throw out the word DIET)

Thank you for letting me rant one more time!



[This message has been edited by sneezles (edited 03-27-2001).]

[Beth]

Shelly, I think Sneezles speaks for many of us. I also don't think any one spoke against you, personally, or tore you apart. They only disagreed about dietary choices the same as we all talk about flavors, textures and other likes and dislikes here. Please don't go back to where we were a year or so ago. And help us keep this board running smoothly; if you have something to say, please say it once, not 3, 5 or 10 times.



[This message has been edited by Beth (edited 03-27-2001).]

[sneezles]

Beth,
Simplicity in words!
Thank you very much!

[Grace]

Hey everyone, this woman (thekitchenangel) aka Shelley Wooldridge, was asked to leave this board about a year ago by the editor of CL himself, Mr. Doug Crichton. She caused a big raucus back then, and she seems to be back at it. I'm kind of surprised she's back considering they went so far as to delete her posts entirely, and he called her on the telephone (I think?) and asked her to stay off this board. So I think we just ought to ignore her from now on, eh?

[sneezles]

Grace,
When I saw her first post, I immediately checked her profile, found it odd that someone would post something like that as a new member (most are shy), but then no one else said anything and I thought I should keep my yap shut!
Thank you for sharing this information! While I am a low-carb eater (hypoglicemic by nature), I don't believe in touting my life-style as the way to live, nor do I take heed of others who have success with other diets.

[Jewel]

Boy, I musta missed something! I go away for half a day, and I get snickered at for my 'brown potato' reference (sweet potatoes, OK??? http://www.cookinglight.com/bbs/wink.gif ) and then a Wingless Angel starts causing trouble on the most supportive and friendly board on the net? Jeepers!! I thought I was just putting my two cents in when it was asked for! http://www.cookinglight.com/bbs/rolleyes.gif

The entire reason for these boards is to share ideas, opinions, and support. If someone does not wish to have ideas, opinions and support inflicted on them by well-meaning cyber-friends, then one should not post on this board asking for ideas, opinions and support....right?
http://www.cookinglight.com/bbs/tongue.gif ... http://www.cookinglight.com/bbs/tongue.gif ... http://www.cookinglight.com/bbs/tongue.gif ... http://www.cookinglight.com/bbs/tongue.gif ... http://www.cookinglight.com/bbs/tongue.gif

[sneezles]

Jewel,
Kinda like those guys at that other food website that tried to make us believe that cooking the way mothers did in the 50's and 60's was still the way to go! (Can't list and wouldn't list their website because it has been censored from here).

[SusanT]

Where does one find "brown" potatoes?

[SandyM]

<giggle>

Thanks Susan. I wanted to ask but was afraid..... http://www.cookinglight.com/bbs/biggrin.gif

[Mousie29]

I, too, am now extremely interested in this topic. I really want to start incorporating these into our diet as well as many more fruits and veggies.

Thanks to Emilycat and the many others who explained everything. As soon as tax season is over, I'm gonna exercise and nest at home and get my DH and myself started eating more healthfully.

Emilycat, in case you have a moment, I have a "for instance" question about fiber. For instance, I was looking at the bag of microwave popcorn I typically would eat (I know, we don't need to discuss fat, etc., just go with it) and discovered that the bag says I would have 12g of fiber. Does this kind of fiber compare favorably with the more healthful foods you can eat?

Thanks again to all the explainers.

[lindrusso]

Thanks Grace for that info. When I saw the full name I KNEW it rang a bell!! From now on, there is no need to get excited/upset by any of these posts. I for one will ignore them from here on out.

[SandyM]

Ahhhhhh, she's baaaaaack............now I recall the person and the situation way back when, and the hostility she brought forth here, hearkened its way back in.

[makedah]

Thanks for the tip, Grace.

I have only been on this board for a month or so, but there was something fishy-sounding about her(?) posts. Particularly the way she would 'gush' about what a low-carb diet had done for her (cleared up her skin, even?) and repeat certain (false) statistics over and over. I was just waiting for the sales pitch. Glad to see my instincts were right. I will be ignoring her from now on, as well.

[Kristilyn1]

WOW!!! I think the one thing that people who end up getting upset on this board need to realize is:

For every "expert" on nutrition and diet that touts one method--there is another just as educated and qualified that touts another.

Obviously, we all embrace our ideas--but some people apparently have a very thin skin and can't handle a challenge on their ideas. This is true in just about anything you could care to discuss. I guess the only thing that I find scary is when someone stubbornly refuses to accept that their idea is a theory--not a fact. There are very, very, very few (if any) indisputed facts when it comes to nutrition. I find it very frustrating when people can't see that while they believe what they believe, people who don't subscribe to that idea are not uninformed--their just usually--differently informed.

Kristi

[makedah]

I had problems with noshing on sweets all day, and problems keeping my blood sugar level even. I found that this was mostly a product of not eating at regular intervals during the day. I eat at regular times now and have cut waaay back on sweets, so I don't have a problem anymore. Whole grains are definitely better for us, and I'm trying to incorporate more of them into my diet, but I don't demonize sugar and refined grains and flour.

For one thing, it is a very good thing that certain foods are available to us as a quick energy source. For instance, you are going to run in an hour or so, eating a piece of fruit, drinking some juice or eating half a bagel can help to get you through it.

[BethH]

Nice call, Grace! I too thought the name looked familiar. NOW I remember that whole scene. http://www.cookinglight.com/bbs/eek.gif

I agree that this healthy carb discussion has made me rethink some of my eating habits as well. I cook/eat waaay too much pasta and not nearly enough veggies. I enlisted the support of my non-veggie-loving SO and last night served steamed broccoli with LynnB's wonderful chicken francais. I added some garlic, lemon zest, soy sauce, rice vinegar, and olive oil to the broccoli and it went over really well!

So, even if all of this has been quite heated and controversial at times...it has motivated me to change my evil ways! OK--I haven't changed all my evil ways but the broccoli last night was a big start! Thanks for all the good info--next on my list, barley!

[KValley]

Holy *mad* cow! I've just joined this board and what an exciting 10 days it's been. Is it always this intriguing?
Seriously, I can't tell you how gratifying and important it's been to me to find this BB (what took me so long)! I love seeing people so excited about health, so committed to living a life of quality, so interested in learning from others. I found myself in the natural foods store last night, poring over packages of whole wheat pasta, marveling at smelt, giddy over the dozen + varieties of rice, contemplating organic wine.

Y'all are great!

By the by, there is a series of low-carb pasta, bread, other grain products produced by KETO. I found those last night at the N F store. The primary ingredient is soy protein...

[Beth]

Grace, probably a good thing you brought this forward a little more directly for those who were not here or may not remember. I also got a zing from the her first post, checked the profile and sent some private e-mail, but I don't want to see a blow up here. We can ask CL to monitor and ignore the melodrama. Let's keep what's good running smoothly.

[Susann]

Thanks Grace-were it not for your post I would still be trying to figure out from where I had heard that name!

[This message has been edited by Susann (edited 03-28-2001).]

[Wendy w]

Wow! Take a few days off and see what one can miss.

[Grace]

Well. I didn't know whether I should say anything or not originally about this woman's history on this board; I don't moderate this board, and wasn't sure it was my place. But it seemed silly to me to continue any debate with this woman, since this is her M.O. So I thought I'd just remind those who were here back then, and alert the new people to steer clear of her.

BUT, this little bit of shall we say, "unpleasantness" has it's own silver lining! It has sparked tremendous interest in whole grains and complex carbs. That's a good thing. I've read so many of you posting that it has made you rethink the carbs you've been putting into your grocery cart every week. And if this board can get us all thinking and motivate all of us to make even small changes for the better, then I say HURRAY!!

So, CL, are you listening? It seems as if there is a large group of us who are really interested in more information and more focus on recipes using whole grains!!

One last thing, the May issue of Prevention magazine has a nice article about glycemic index (GI), which is basically how your body breaks down carbohydrates, and kind of determines the difference between the "complex" ones and the "simple" ones. It's good information, and even has a pull out guide listing the carbs that are broken down the slowest (artifically sweetened low-fat yogurt, i.e. Yoplait Light), all the way up to those that are broken down the fastest (Tofu frozen dessert - plus some other surprising foods!). Again, use this information however you like. Make your own decisions about what's healthy and right for you, but at least you'll be informed about those choices!

And one last thing. Except for this one unpleasant person, I am grateful for and enjoy each and every person's thoughts, views, ideas and knowledge that they so generously and freely offer up on this board. I personally take no offense to anything anyone else says, as I have never felt like anyone here ever does any personal "attacking". I am addicted to this board precisely because I love, love, love reading what everyone else has to say.

Ok. So I'm going to say it ONE MORE TIME....I LOVE this board!!

Grace

[This message has been edited by Grace (edited 03-28-2001).]

[Wendy w]

Amen Grace!!! You did the right thing by giving us a heads up and it did make me stand back and reexamine my carb choices. My friend and I were discussing the low carb diets yesterday and we are in agreement that the results are temporary and unhealthy as well.

Although we all have differing opinions in many areas, and we are entitled to that, most of us express ourselves in a more eloquent manner and don't show our "horns" like a certain individual did.

After being away for a few days, it is weird to come back to a very heated discussion that had its moments of being a "cat fight" (no pun against you Emily, as I share your viewpoint). I absolutely love this board too, have learned so much and enjoy the diversity of opinions.

[LGBurns]

Just wanted to add to the healthy carb thoughts (think I've participated enough in the other discussion on the previous thread http://www.cookinglight.com/bbs/wink.gif). Today I was so aware of how much simple carbs I eat -- and I'm the one who "preaches" whole grains to all my friends. Today I had ravioli, low-fat pastry and regular (not whole wheat) spaghetti. Now that's not a regular day for me (particularly the pastry!) but still before we started this discussion, I don't think I would have noticed so much. Thanks for keeping me on my toes! http://www.cookinglight.com/bbs/biggrin.gif

[valeriek]

Is it too late to say that I was shocked by the ingredients in my bread? I took a hard look at my pantry - white rice, white bread, white tortilla's, and boxes upon boxes of San Georgio pasta. Thank you for opening my eyes to something I've been overlooking (shame on me!).

I hate tension, and I'm always the one trying to change the subject when something icky comes up! I think all the advice on this board is great. I've gotten so many different perspectives on things I thought I knew everything about (who would have thought that I don't know everything!). The last thing this big kitchen table needs is this kind of trouble!

[thekitchenangel]

Hey! I am not a criminal here! First of all, I was never called by anyone from CL. Second of all I was never banned from the message board at all. I simply made a mistake by posting information about my chef business a while back and was, again attacked! CL is the 3rd message board that I have entered and everyone else seems very friendly and interested, certainly not (cut-throat) at all. I suggest you review your facts before stating them! The bottom line is I really don't care what you think about my messages but when I'm attacked, I am going to stand up for myself. You woman are nasty people!

[SandyM]

Glad you've lost your weight, Shelley, and glad you've found a forum where you feel welcome. I just don't think it's necessary to bash Cooking Light or the people that visit the bulletin boards here.

You stated your opinion, you were faced with opposing opinions (not bashed, yelled at, or anything else that you've called it) and you completely blew it out of proportion. It's unfortunate that what could have been a healthy debate has turned into something so ugly.

[sneezles]

Whew! Maybe I need thicker skin! I swear I think it just might be too hot in the kitchen for kitchen angel to take the heat...then again maybe she's just too hot too handle!!
I'm gonna try real hard to ignore any more of this thread or any other thread with her moniker on it.TYVM...
Maelynn-just might need some intervention here!

[acorreia]

thekitchenangel,
you are an angel. this is my last post on this board. i am in total agreement with you.
- Angela Correia
Santa Rosa, CA

[Jewel]

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