jhausmann

For the month of March, I'm averaging 221g of carbs, 60g of protein and 35g of fat (10 poly, 8.8 mono,3.6 g sat, 0 trans) per day. I've dropped 5 pounds (160 [clothed w/shoes] to 155 for the month so far). My target weight is 150. My weight when I started in January was 172.

The prevailing theory behind the GI diets (what I've been doing to control my pre-diabetes) is that some kinds of carbs are bad, some moderate, some good. As an example, for dinner tonight I had 350g of broccoli steamed (23g of carbs, 9g of fiber almost 10g of protein) , 1/2 cup of red peppers, diced (3 g of carbs, 1 g fiber and .4 g of protein) and 2 oz of Barilla Plus spaghetti with 1/2 cup 3 cheese marinara sauce (43 g of carbs, 5g fiber and 13g protein 8.5g of fat [2.5g sat]). All of the carbs I ate at dinner have a low (good) GI carbs. I get 90 g of carbs at breakfast (I have the same thing every day. 1 grapefruit, 1/2 cup old fashioned oatmeal w/2 tbsp flaxseed [ground] and 1/4 cup skim milk and 1 cup of low sodium V8 juice). Lunch varies but I typically have 2 non-fat hot dogs, 1/2cup sauerkraut and a romain lettuce salad with 3 tbs of low-fat, low-salt dressings and some form of legume mixed with salsa that runs another 70g of carbs.