Wifezilla
Low-Carb Queen - RIP: 1963-2021
There is only a marginal difference between bread and a twinkie unless you are preparing your grains like this....
"Problems occur when we are cruel to our grains-when we fractionate them into bran, germ and naked starch; when we mill them at high temperatures; when we extrude them to make crunchy breakfast cereals; and when we consume them without careful preparation.
Grains require careful preparation because they contain a number of antinutrients that can cause serious health problems. Phytic acid, for example, is an organic acid in which phosphorus is bound. It is mostly found in the bran or outer hull of seeds. Untreated phytic acid can combine with calcium, magnesium, copper, iron and especially zinc in the intestinal tract and block their absorption. This is why a diet high in improperly prepared whole grains may lead to serious mineral deficiencies and bone loss. The modern misguided practice of consuming large amounts of unprocessed bran often improves colon transit time at first but may lead to irritable bowel syndrome and, in the long term, many other adverse effects.
Other antinutrients in whole grains include enzyme inhibitors which can inhibit digestion and put stress on the pancreas; irritating tannins; complex sugars which the body cannot break down; and gluten and related hard-to-digest proteins which may cause allergies, digestive disorders and even mental illness.
Most of these antinutrients are part of the seed's system of preservation-they prevent sprouting until the conditions are right. Plants need moisture, warmth, time and slight acidity in order to sprout. Proper preparation of grains is a kind and gentle process that imitates the process that occurs in nature. It involves soaking for a period in warm, acidulated water in the preparation of porridge, or long, slow sour dough fermentation in the making of bread. Such processes neutralize phytic acid and enzyme inhibitors. Vitamin content increases, particularly B vitamins. Tannins, complex sugars, gluten and other difficult-to-digest substances are partially broken down into simpler components that are more readily available for absorption.
Animals that nourish themselves on primarily on grain and other plant matter have as many as four stomachs. Their intestines are longer, as is the entire digestion transit time. Man, on the other hand, has but one stomach and a much shorter intestine compared to herbivorous animals. These features of his anatomy allow him to pass animal products before they putrefy in the gut but make him less well adapted to a diet high in grains-unless, of course, he prepares them properly. When grains are properly prepared through soaking, sprouting or sour leavening, the friendly bacteria of the microscopic world do some of our digesting for us in a container, just as these same lactobacilli do their work in the first and second stomachs of the herbivores."
Just a guess, but I think the only person I know on this forum doing this so far is freemotion.
50g of carbohydrates regardless of the source is equivalent to 1/4 cup of table sugar. 2 slices of whole grain bread = 1/4 cup of sugar. 1 cup of pasta = 1/4 cup of sugar. 1 cup of rice = 1/4 cup of sugar, etc...
The fact that these grain items contain micronutrients is irrelevant SINCE I CAN GET THOSE SAME NUTRIENTS WITHOUT WRAPPING THEM IN SUGAR. The reason commercially prepared grain products are FORTIFIED is that the heating, cooking and preparation process used to create them destroys all the natural vitamins & nutrients that were in the grains in the first place. All nutrients required for the human body (with one exception - vitamin C - though meat contains hydroxylysine and hydroxyproline meaning less vitamin C is needed to hydroxylate proline and lysine blah blah blah) can be found in meat. Grains are NOT necessary for health.
I ate whole grains long before it became the latest dietary mantra. My blood sugar/insulin response (high spike followed by a horrendous crash) is no different with whole grains or refined grains. If people are raised on healthy whole grains (properly prepared in moderation...not as the base of their diet), no doubt they would not have to issues with blood sugar that I do. If you are relying on store bought grains and grain products, the "whole grains" you are getting are like a twinkie with a Flintstone vitamin stuffed in the middle of the creamy filling. Of course, if you are grinding your own grains, soaking, sprouting, etc... then feel free ignore my statements.
Sally Fallon collaborates on many projects with Dr. Mary Enig a nutritionist/biochemist. She is continuing the work of Dr. Weston Price. She isn't a 7-11 clerk who writes about fats in her spare time.
Ok...am I eating too much or not enough? You both can't be right! LOLOL I hardly consider 2 tiny chicken wings and one strip of thigh meat MASSIVE! My daily calories can be anywhere from 1700-2400/day depending. For the record I am 6' tall, big boned and 45.
I eat my lunch fairly early and it is my biggest meal of the day. Sometimes I have eggs first thing in the morning. It all depends on whether or not I am hungry. Since eliminating grains, starches and sugars, I am not RAVENOUS all the time. I no longer have hypoglycemia episodes and my blood pressure has gone from 149/95 down to 101/62...the same as it was when I was in high school.
LOLOL..another unsubstantiated myth. I hike at high altitude. I also belly dance.
"More athletes have chosen to follow a low-carb lifestyle to preserve lean body mass and improve body composition to maximize their workout performance, according to a new survey presented at the 2nd Annual International Society of Sports Nutrition Conference and Expo in New Orleans, Lousiana this past weekend.
The research revealed on June 16-18 from this not-for-profit academic society dedicated solely to sports nutrition blows a huge hole in the age old myth that claims you need to load up on carbs to achieve a high-energy workout. In fact, what the study found was that just the opposite is true for many athletes now.
The survey was conducted at the 26th Annual Broad Street Run that took place in Philadelphia, Pennsylvania on May 1. Participants in the 10-mile competitive race were asked a variety of questions about their training schedule regarding their specific fitness and nutrition methods. The study results have sent shockwaves through the health and fitness industry.
Close to one-third of the respondents who had 10 or more pounds to lose said they are livin' la vida low-carb to lose weight rather than following the traditional low-fat/low-calorie diets that have been implored by the experts for managing weight. Interestingly, the vast majority of people who began a low-carb program said this way of eating provided them with enormous success in their weight loss and athletic performance goals."
http://livinlavidalocarb.blogspot.com/2005/06/study-more-athletes-choose-low-carb-to.html
More in a minute...there is a lot of stuff to address in the recent posts.
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