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So today I have been researching the glycemic index and glycemic load of different foods. In general I have found that most grains have a high GI and GL. This may no be news to others, but it was to me. Seems that alot of things that we eat on regular basis, or at least I do, cause spike in blood surgar and insulin which can cause many health problems, again not news to all but to me it was. It explains why when I eat lunch that is laden with complex carbs, I feel so tired in the afternoon, which in turn makes me want to eat more of them to booste my energy level through the afternoon and then I feel so worn out in the afternoon and evening when I get home.
So I am experimiting with my diet to lower the complex carbs and high GI/GL numbers. Today for lunch had some Tuna with Smart Blance Mayo (no soy) with a few grapes added for flavor, and ate it with some nut based crackers I have. Had a few raw carrots which kind of worried me a bit with the fiber issue, but we will see. For a snack I got some macadamia nuts. Also only drinking water. I feel pretty good this afteroon, don't have that after lunch, mid afternoon blahs that I get.
Also, while looking around the internet, I saw a add for Julian Bakery that has GF bread, they have one called Purity Bread that is low carb and looks pretty good. Anyone ever heard of them or tried their breads. Its so difficult to find decent GF bread I thought I might try this one.
Here is the web site: http://julianbakery.com
Glycemic Index/New Bread
Moderators: Rosie, Stanz, Jean, CAMary, moremuscle, JFR, Dee, xet, Peggy, Matthew, Gabes-Apg, grannyh, Gloria, Mars, starfire, Polly, Joefnh
Dr. Briffa discusses exactly the issues that you mentioned, in his recent book, Waist Disposal. Of course his point was that high glycemic index foods are one of the major causes of obesity, because they tend to cause hunger to return too quickly, and when someone is practically ravenous by the time the next meal rolls around, they tend to overeat, and they tend to crave more high glycemic index foods, to satisfy their appetite, so the process is self-perpetuating.
http://www.drbriffa.com/waist-disposal/
I don't recall hearing about that bread before. I notice that it contains a lot of bean flour, which might or might not be a problem for anyone who is sensitive to soy. Most people who are sensitive to soy are also sensitive to legumes, but flour made from sprouted seeds usually has reduced levels of the storage proteins that tend to cause problems for people with food-sensitivities.
And the reason why the baking and nutritional characteristics of flour is altered when it is made from sprouted seeds, (or sprouted grain), is because when seeds germinate, enzymes are produced which begin to convert the starch in the endosperm back to sugar, and the longer the process is allowed to continue, the more starch is converted.
Tex
http://www.drbriffa.com/waist-disposal/
I don't recall hearing about that bread before. I notice that it contains a lot of bean flour, which might or might not be a problem for anyone who is sensitive to soy. Most people who are sensitive to soy are also sensitive to legumes, but flour made from sprouted seeds usually has reduced levels of the storage proteins that tend to cause problems for people with food-sensitivities.
And the reason why the baking and nutritional characteristics of flour is altered when it is made from sprouted seeds, (or sprouted grain), is because when seeds germinate, enzymes are produced which begin to convert the starch in the endosperm back to sugar, and the longer the process is allowed to continue, the more starch is converted.
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
Tex
Exaclty what I am reading, wow, it sure makes sense. I am not really trying to loose weight doing this, Lord knows with LC I don't need any help in that department even thought I have packed on a few extra pounds since going GF and no D. I just want to get to where I feel better most of the time and I have noticed the sluggish feeling after a carb load so thats why I started looking up all this.
I will let you know how the new bread goes.
Trying to refine my diet to feel good all the time. I don't have issue with the highs and lows all the time, but sometimes its just a bummer to go up and down, so thought I would give this a try. I ordered a book called Primal Blueprint which I think comes from the Paleo line of thinking. It makes sense to me so we will see how it goes a little at a time because I don't change my diet to quickly since it has other hazzards for those of us with LC.
Thanks,
Randy
Exaclty what I am reading, wow, it sure makes sense. I am not really trying to loose weight doing this, Lord knows with LC I don't need any help in that department even thought I have packed on a few extra pounds since going GF and no D. I just want to get to where I feel better most of the time and I have noticed the sluggish feeling after a carb load so thats why I started looking up all this.
I will let you know how the new bread goes.
Trying to refine my diet to feel good all the time. I don't have issue with the highs and lows all the time, but sometimes its just a bummer to go up and down, so thought I would give this a try. I ordered a book called Primal Blueprint which I think comes from the Paleo line of thinking. It makes sense to me so we will see how it goes a little at a time because I don't change my diet to quickly since it has other hazzards for those of us with LC.
Thanks,
Randy
Randy, back when I was in my later 20's and early 30's I remember regularly going to an Italian restaurant with co-workers for lunch. I LOVED pasta and always had that. I would get back to work and want to take a nap. That should have been my first clue that I had carb (insulin) issues. I craved pasta (and good bread wasn't far behind). I have found that when I quit eating those foods that a lot of the cravings went away. I now eat a pretty low carb diet but still have some occasional rice or potatoes.
I've heard good things about Julian bakery but have never tried them. In my area the best GF breads I've found are Rudi's and Udi's which I use minimally, usually for a fill or something. I also used them for Thanksgiving dressing last year and they were quite good. My triglycerides have improved greatly, my blood sugar is down, my HDL is good, my LDL could be better (according to my PCP). I am going to do a VAP (particle size) test next year and I'm pretty sure that will be fine as well.
I've heard good things about Julian bakery but have never tried them. In my area the best GF breads I've found are Rudi's and Udi's which I use minimally, usually for a fill or something. I also used them for Thanksgiving dressing last year and they were quite good. My triglycerides have improved greatly, my blood sugar is down, my HDL is good, my LDL could be better (according to my PCP). I am going to do a VAP (particle size) test next year and I'm pretty sure that will be fine as well.
Deb, I was glad to hear you say that the Udi's products worked for your Thanksgiving stuffing, as I have been quite distressed at the idea of having to give up my family's traditional PA Dutch potato/bread turkey stuffing. I will try subbing in the Udi's for my portion this year. For the most part, I'm avoiding GF breads, rolls, etc., because I am PO'd at the cost of them, but I am lucky to have both a Whole Foods and a good GF bakery nearby when I want them.
Suze
Deb,
My triglycerides are also *excellent* - and my PCP is agitated about my total cholesterol and LDL (which is a calculation, from the typical test), so I am having a VAP test in the next couple of months as follow-up. (I think this is more to ease her mind than mine - but I hope I am right, and she is wrong, about how much I need to worry about cholesterol, and this test will help determine what's up.)
Randy,
I like the Primal Blueprint guy, and find his blog posts pretty entertaining and informative. Some of the specifics of his own diet don't work for me (like eggs - maybe some day... and butter - no way I'd ever try that again). But the general quality of his thinking and his excellent communication skills, I really do respect. And - it's kind of light-hearted - like exercise should be fun, food should be fun, health should be fun... I like that, too.
I hope you'll post about your experience with the Primal Blueprint, when you've had a little time to ponder it. Please keep us posted!
Tex, Dr. Briffa is the best. I feel really comfortable with a near-total paleo diet now - no grains most days/weeks; some green beans but no other legumes... Unfortunately in my early days of realizing I just wasn't eating enough, I got addicted to potato chips. But - I have given up far bigger things, and I think I can dial those back
Slowly ... eventually
Suze, I know what you mean about avoiding GF products, but keeping them in mind if you need them. I have done some amazing non-bread stuffings for turkey over the years - before MC - and I bet you could wind up generating a new family tradition, over time. I am jazzed about this year's Thanksgiving - we're planning that everything *on* the table can be eaten by everyone *at* the table. So that we will be (not just for me!) GF, DF, SF and EF - at least. We may be totally grain/legume free as well... but the flavors and joy will be sky high!
Bon appetit, to all!
Love,
Sara
My triglycerides are also *excellent* - and my PCP is agitated about my total cholesterol and LDL (which is a calculation, from the typical test), so I am having a VAP test in the next couple of months as follow-up. (I think this is more to ease her mind than mine - but I hope I am right, and she is wrong, about how much I need to worry about cholesterol, and this test will help determine what's up.)
Randy,
I like the Primal Blueprint guy, and find his blog posts pretty entertaining and informative. Some of the specifics of his own diet don't work for me (like eggs - maybe some day... and butter - no way I'd ever try that again). But the general quality of his thinking and his excellent communication skills, I really do respect. And - it's kind of light-hearted - like exercise should be fun, food should be fun, health should be fun... I like that, too.
I hope you'll post about your experience with the Primal Blueprint, when you've had a little time to ponder it. Please keep us posted!
Tex, Dr. Briffa is the best. I feel really comfortable with a near-total paleo diet now - no grains most days/weeks; some green beans but no other legumes... Unfortunately in my early days of realizing I just wasn't eating enough, I got addicted to potato chips. But - I have given up far bigger things, and I think I can dial those back
Slowly ... eventually Suze, I know what you mean about avoiding GF products, but keeping them in mind if you need them. I have done some amazing non-bread stuffings for turkey over the years - before MC - and I bet you could wind up generating a new family tradition, over time. I am jazzed about this year's Thanksgiving - we're planning that everything *on* the table can be eaten by everyone *at* the table. So that we will be (not just for me!) GF, DF, SF and EF - at least. We may be totally grain/legume free as well... but the flavors and joy will be sky high!
Bon appetit, to all!
Love,
Sara
Sara, my VAP test is primarily for my PCP's benefit too. 
I'd be interested in your stuffing recipes.
What are your opinions of ghee? http://www.purityfarms.com/ This is advertised lactose/casein free or at least below measurable limits.
Can you tolerate it? (just looking at options if I decide/need to go dairy free).
I'd be interested in your stuffing recipes.What are your opinions of ghee? http://www.purityfarms.com/ This is advertised lactose/casein free or at least below measurable limits.
Can you tolerate it? (just looking at options if I decide/need to go dairy free).
I'm not taking chances on ghee, at least for now. It might be OK; I don't really know how sensitive I am (and I'm not sure I really want to find out!). Gloria had been using ghee, but concluded it still causes her to react. She had tried both homemade and purchased ghee.
I know that might not be true for me, or for you. But I'm operating on that assumption, at least for now. I use a lot of coconut oil (in my hair, too).
As for stuffings - I've done apples/onions/rice, and also just chopped root vegetables (tossed with sage & other herbs). It keeps the turkey moist, and makes the veg delicious... I was thinking about doing a cornbread kind of thing, though I am eating no grains or baked goods myself. I am going to be very strict on this menu for all the food-intolerance folks - but though we'll all eat GF/DF/SF/EF, I'm not sure I'm going to be the Paleo Enforcer for this occasion. I will refuse to serve any dish someone might bring that we haven't pre-agreed and planned, though, and I am not letting people know in advance that this isn't a typical potluck. I think a lot of people think that "just a little" somehow doesn't count, or they conveniently forget that avoiding dairy is a lot bigger than avoiding lactose. A couple of folks may come and join us for the cooking. (Other guests are welcome to bring wine and encouraged to contribute to a Kenyan charity for children's eye care, or to a local hunger/food-aid org.)
My husband makes turkey the we he roasts a chicken - first you cut out the back, and cut it up and start it on the stovetop/finish in the oven. The magic trick is to flatten it in the pan with another pan on top (with a brick in it - we have a special 'chicken rock' for this). It cooks much more quickly, stays moist better, and the crispy skin is wonderful. You need a very hot oven and strong enough arms to load a whole turkey plus two pans and a brick into the oven after its time on the stovetop.
YUM!
Love,
Sara
I know that might not be true for me, or for you. But I'm operating on that assumption, at least for now. I use a lot of coconut oil (in my hair, too).
As for stuffings - I've done apples/onions/rice, and also just chopped root vegetables (tossed with sage & other herbs). It keeps the turkey moist, and makes the veg delicious... I was thinking about doing a cornbread kind of thing, though I am eating no grains or baked goods myself. I am going to be very strict on this menu for all the food-intolerance folks - but though we'll all eat GF/DF/SF/EF, I'm not sure I'm going to be the Paleo Enforcer for this occasion. I will refuse to serve any dish someone might bring that we haven't pre-agreed and planned, though, and I am not letting people know in advance that this isn't a typical potluck. I think a lot of people think that "just a little" somehow doesn't count, or they conveniently forget that avoiding dairy is a lot bigger than avoiding lactose. A couple of folks may come and join us for the cooking. (Other guests are welcome to bring wine and encouraged to contribute to a Kenyan charity for children's eye care, or to a local hunger/food-aid org.)
My husband makes turkey the we he roasts a chicken - first you cut out the back, and cut it up and start it on the stovetop/finish in the oven. The magic trick is to flatten it in the pan with another pan on top (with a brick in it - we have a special 'chicken rock' for this). It cooks much more quickly, stays moist better, and the crispy skin is wonderful. You need a very hot oven and strong enough arms to load a whole turkey plus two pans and a brick into the oven after its time on the stovetop.
YUM!
Love,
Sara
Sara, the food sounds yummy. I like your turkey technique and may have to try it. I know butterflied chicken sure cooks more evenly; it makes sense that a turkey would too. I'll be interested to hear your entire menu. I've been trying to slide GF foods into family gatherings. I'm especially happy when no one notices. 
I'm just back from an Amish produce auction and had to use the luggage cart in our building to get it all up here (probably 40 squash (different varieties), 30 lbs of onions (had to buy 3 bags - french onion soup?), a whole box of turnips ($3.50 - how could I not) and fresh eggs. Looks like I've got my work cut out for me tomorrow.
Deb
I'm just back from an Amish produce auction and had to use the luggage cart in our building to get it all up here (probably 40 squash (different varieties), 30 lbs of onions (had to buy 3 bags - french onion soup?), a whole box of turnips ($3.50 - how could I not) and fresh eggs. Looks like I've got my work cut out for me tomorrow.
Deb
Hi Randy,
Well, I had not been eating any sort of bread for a long time until I read your post asking about Julian Bakery. The idea of that type of bread intrigued me, so I bought a loaf at the Natural Grocers yesterday ($9.19 - yikes!). I toasted a slice as soon as I got home and ate it with EB. It was pretty good and very dense, but within an hour I had a very loose BM. Then the fatigue hit - I simply HAD TO lie down and take a nap to recoup my energy. So needless to say, I will be returning the bread :(.
I like your notion of eating to feel good - lots of luck, and keep us posted.
Love,
Kari
Well, I had not been eating any sort of bread for a long time until I read your post asking about Julian Bakery. The idea of that type of bread intrigued me, so I bought a loaf at the Natural Grocers yesterday ($9.19 - yikes!). I toasted a slice as soon as I got home and ate it with EB. It was pretty good and very dense, but within an hour I had a very loose BM. Then the fatigue hit - I simply HAD TO lie down and take a nap to recoup my energy. So needless to say, I will be returning the bread :(.
I like your notion of eating to feel good - lots of luck, and keep us posted.
Love,
Kari
"My mouth waters whenever I pass a bakery shop and sniff the aroma of fresh bread, but I am also grateful simply to be alive and sniffing." Dr. Bernstein