Is it WHAT we eat or how MANY carbs we eat that matters?

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Is it WHAT we eat or how MANY carbs we eat that matters?


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Old 03-24-2013, 15:59   #1
alfbarks
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Default Is it WHAT we eat or how MANY carbs we eat that matters?

if I eat white bread with only 10 carbs versus whole grain bread with 14 carbs is one better then the other because it is lower in carbs or is one better then the other because it is whole grain?

 
Old 03-24-2013, 16:35   #2
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Test your blood sugar and see which works worse for you. The whole grain might give a longer curve, slightly lower spike, but I tend to be concerned with total carbs myself - and quality of carbs.

Non-starchy vegetables represent healthy carbs to me because I need all the nutrients in the veggies. Grains offer me nothing. Still, I have to watch the quantity of my veggie carbs.

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Old 03-24-2013, 17:10   #3
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As far as refined vs whole grain, there's not too much difference, except perhaps a little delay in the spike. It's still 10 very fast-acting carbs - not much difference than taking a spoonfull of sugar.

It's a hard thing in the beginning to find that because of diabetes one has to give up breads of all kinds if one wants to be have good BG control.

To answer the title question to this thread - yes, it does matter what we eat. Empty carbs, no matter how few and no matter if they don't spike BG, are still empty. It is better to get some good nutrition from the carbs we are able to eat.
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Old 03-24-2013, 18:27   #4
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I agree with the others.

In the end all carbs turn to sugar. So as a general rule, a lower carb value is better. Over here, we have a simple rule of thumb. Does the carb containing product bring something useful that I can't get from something else?

If the answer is NO, then that product no matter how it's marketed as (or especially if it's marketed as) "heart healthy... ", "designed for diabetics...." or any of the other marketing buzz words, doesn't come home with us.

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Old 03-24-2013, 22:36   #5
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Gosh I wish someone would of lied to me at least, LOL
Ok, so I get it then no carb whether whole grain or white is no good for us?
But my taste buds screeeeeam out for them!
dang..I love this white italian french type bread and I gob butter on it and eat it with what ever I may be eating and it just hits that spot, ahhhhhh

 
Old 03-24-2013, 23:06   #6
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And it will hit lots of other spots too, like feet, kidneys, eyes, and is now being considered is your brain (Alzheimer's) being called 'Diabetes Type 3'. I can find other foods to tempt me too. Some pretty good substitutes are in our recipe section.

(And I do know what you mean, but it does get better!)




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Old 03-24-2013, 23:09   #7
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Quote:
Originally Posted by alfbarks View Post
Gosh I wish someone would of lied to me at least, LOL
Ok, so I get it then no carb whether whole grain or white is no good for us?
But my taste buds screeeeeam out for them!
dang..I love this white italian french type bread and I gob butter on it and eat it with what ever I may be eating and it just hits that spot, ahhhhhh
Oh, gosh. A blast from the past!! Yeah, that's a tough one to say goodbye to.

However, on the positive side, there are many baked breads and cakes and other goodies that can be made low-carb. You'll want to visit the recipe section of this forum. Pay paticular attention to recipes by MCS - he experiments a lot and we are the benefactors of his successes.

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Old 03-24-2013, 23:29   #8
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There's another small silver lining too, and that is that once we're off carbs for several days, those screaming cravings begin to subside, honest!

I was the A-number-1 bread freak all my life. As a child I came home from school every day and toasted two big slices of Mom's homemade bread - ate 'em slathered with butter. When I was grown, I baked my own bread; invented my own whole wheat bread recipe, and had a sourdough starter going for years. Nobody loved bread more than me.

As VeeJay says, it's a tough one to leave behind. But as Pat says, it's doing a lot of damage all over our bodies. I can get by without it now - the cravings aren't there anymore. It's a risk I'm just not willing to take - my eyesight is too important to me.

MCS has invented some very special yeast rolls which I've converted into a loaf, and it's a fine bread.



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Old 03-24-2013, 23:34   #9
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Yeah, bread and butter was a tough one to give up. But now there are some good recipes in the Recipe subforum that can fill that craving. I got past it by slathering all that butter onto the broccoli or cauliflower I was eating and especially on the rib eye steak!!

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Old 03-25-2013, 00:17   #10
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I helped my son make spaghetti and meatballs today -- I am a vegetarian, never made meatballs before!!! And now as a diabetic I do not eat pasta. I am sitting here watching my kids eat a totally forbidden meal, for me!

I just ate 2 eggs masala made with a HUGE Jalapeno, though -- so hey, I am COVERED!

You do learn to live without the starch -- and I find the other flavors with it are what I really missed, anyhow ... so I have learned how to use them, in my new foods!

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