White flour and sugar
merlins93
Posts: 8 Member
Thinking about staying away from white flour altogether. Diabetes runs in my family and I keep hearing how white flour and sugar spike your blood sugar. But how do u ever eat anything sweet if u follow that rule.
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Replies
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Artificial sweeteners. Honey, agave, raw sugar instead. Whole grain flours.0
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Why everything gotta be white... #allfoodmatters0
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There is nothing inherently bad about flour or sugar unless you have a medical issue like diabetes.
The reason why people *think* they are bad is because foods with lots of flour and sugar tend to be calorie-dense, which makes it easy to eat a calorie deficit while not realizing it.
You can eat cake every day and still lose weight. Just gotta count the calories.0 -
There are some very yummy whole wheat breads out there! You don't have to choose one with sugar, if you prefer to skip it, but a little OJ in the bread cuts that unpleasant (to some) wheaty flavor.
Fruit is very, very sweet. When it's not competing with Peanut butter cups, it tastes even sweeter. Your tastes change over time and eventually, the fruit is every bit as yummy as cake...and cake doesn't have the pop that fruit does. You might be surprised to find that you prefer a bowl of berries to a candy bar!
I do not feel as if I have a lack of sweet things in my diet because I eat a lot of fruit. It's a treat and I get to have a big bowl every day, if I want.
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Portion0
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Serious question though regarding white flour -- it's bleached right? Does anyone know the process of bleaching the flour and how that effects it from a health standpoint?0
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As a diabetic I normally eat all unprocessed. I stayed on calorie, and carb restriction but eat some things like calzone, crab pretzel, and deep fried buck eyes and gained 2.5 pounds in a week. My clothing feels tighter too.0
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Thinking about staying away from white flour altogether. Diabetes runs in my family and I keep hearing how white flour and sugar spike your blood sugar. But how do u ever eat anything sweet if u follow that rule.
Maybe not make it all or nothing -- eat small amounts of sweet things. Usually having a sensible diet and not being overweight is going to avoid the risk.
That said, I just found a list of low carb ice creams. I don't actually think they are healthier in any meaningful way (it depends on your overall diet and goals, of course), but they might be tasty and would be sweet: http://www.ditchthecarbs.com/2015/07/17/best-low-carb-sugar-free-ice-cream/0 -
DeguelloTex wrote: »Artificial sweeteners. Honey, agave, raw sugar instead. Whole grain flours.
I disagree. If one is trying to avoid flour because it spikes blood glucose levels, those sweeteners are just as bad. ...Perhaps it was a joke and my sense of humour failed me. Apologies if that was the case.Thinking about staying away from white flour altogether. Diabetes runs in my family and I keep hearing how white flour and sugar spike your blood sugar. But how do u ever eat anything sweet if u follow that rule.
Those eating low carb do not eats a lot of sweets as a general rule. Artificial sweeteners are used sometimes, but there isn't much baking that won't spike your blood glucose levels. Coconut and almond flour aren't as bad as flour and can be used in moderation.0 -
Most developed countries have outlawed bleached flour. I think the US is the only one left who hasn't. Even here, though, you can get unbleached flour. You can even get unbleached cake flour, if you want to. I use mostly bleached flour in cakes because the unbleached stuff...it just doesn't pass muster there. Cakes sink too often with the unbleached flour. Most people who want cake aren't too concerned about bleached v. unbleached. Nobody has ever asked me about it, ever. Not once.abetterluke wrote: »Serious question though regarding white flour -- it's bleached right? Does anyone know the process of bleaching the flour and how that effects it from a health standpoint?
More and more companies are offering unbleached flour as word spreads about the bleached stuff. Even in the last five years, I've seen a huge difference in the grocery store.
If you can get it in your store, Wal-Mart carries it...or you can order online.
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Most developed countries have outlawed bleached flour. I think the US is the only one left who hasn't. Even here, though, you can get unbleached flour. You can even get unbleached cake flour, if you want to. I use mostly bleached flour in cakes because the unbleached stuff...it just doesn't pass muster there. Cakes sink too often with the unbleached flour. Most people who want cake aren't too concerned about bleached v. unbleached. Nobody has ever asked me about it, ever. Not once.abetterluke wrote: »Serious question though regarding white flour -- it's bleached right? Does anyone know the process of bleaching the flour and how that effects it from a health standpoint?
More and more companies are offering unbleached flour as word spreads about the bleached stuff. Even in the last five years, I've seen a huge difference in the grocery store.
If you can get it in your store, Wal-Mart carries it...or you can order online.
I know the target near my house carries unbleached. I almost bought it one day but I wasn't sure how it differed from bleached. Interesting that cakes sink with unbleached. I wonder why that is?0 -
They can't support themselves, so they sink in the center. I never tried using a pin in he center. I've heard that can be helpful, but I just stick with mostly bleached flour. Again, people who are indulging in cake rarely (for me, NEVER) ask questions about the health aspects of it, lol.abetterluke wrote: »
Most developed countries have outlawed bleached flour. I think the US is the only one left who hasn't. Even here, though, you can get unbleached flour. You can even get unbleached cake flour, if you want to. I use mostly bleached flour in cakes because the unbleached stuff...it just doesn't pass muster there. Cakes sink too often with the unbleached flour. Most people who want cake aren't too concerned about bleached v. unbleached. Nobody has ever asked me about it, ever. Not once.abetterluke wrote: »Serious question though regarding white flour -- it's bleached right? Does anyone know the process of bleaching the flour and how that effects it from a health standpoint?
More and more companies are offering unbleached flour as word spreads about the bleached stuff. Even in the last five years, I've seen a huge difference in the grocery store.
If you can get it in your store, Wal-Mart carries it...or you can order online.
I know the target near my house carries unbleached. I almost bought it one day but I wasn't sure how it differed from bleached. Interesting that cakes sink with unbleached. I wonder why that is?
I use King Arthur flour. It performs consistently. They're really good about protein content, those guys. Nary a trouble/problem/issue with their flour - EVER. Except for one of the cake flours, it is ALL unbleached. And, again, works well.
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No one food is poison for the diabetic. It is how it is consumed in the overall diet.
I would never have consumed fruit punch even if it isn't white because the sugar/carb concentration is too high. Guaranteed to spike my sugar/insulin.
Four white soda crackers with 28g of hard cheese is a great snack. The pairing with protein cuts the potential sugar spike.0 -
About eating anything sweet, following the diabetic rule of balancing, an apple with a tablespoon of nut butter gives you your sweet in proportion.0
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abetterluke wrote: »Why everything gotta be white... #allfoodmatters
#NotAllCarbs0 -
xylitol, a sugar subsitute. looks like sugar, tastes pretty much like sugar and almost as sweet as sugar.
i gave up added sugar but, really missed my AM mug of sugar coffee at times (artficial sweeteners just don't taste as good not in coffee to me), looked into alternatives and found out about xylitol, tastes pretty good and you can use it in everything just like regular sugar. i read it absorbs through your body more slowly so your blood sugar level stays more constant, my MIL who has diabetes and a sweet tooth started using it after i told her about it and has not had problems with it.
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SylvieKuchma wrote: »xylitol, a sugar subsitute. looks like sugar, tastes pretty much like sugar and almost as sweet as sugar.
i gave up added sugar but, really missed my AM mug of sugar coffee at times (artficial sweeteners just don't taste as good not in coffee to me), looked into alternatives and found out about xylitol, tastes pretty good and you can use it in everything just like regular sugar. i read it absorbs through your body more slowly so your blood sugar level stays more constant, my MIL who has diabetes and a sweet tooth started using it after i told her about it and has not had problems with it.
What is the cost for xylitol? (and yes I know I can google it but i'm lazy). The reason I bring it up is that a few places around here sell a candy that is made with xylitol that is actually really delicious. You'd never know it wasn't made with normal sugar. But just for a small pack of the candy its about $6
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I like xylitol too. Some sugar alcohols can upset some people's stomachs so don't consume too much too fast.0
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abetterluke wrote: »SylvieKuchma wrote: »xylitol, a sugar subsitute. looks like sugar, tastes pretty much like sugar and almost as sweet as sugar.
i gave up added sugar but, really missed my AM mug of sugar coffee at times (artficial sweeteners just don't taste as good not in coffee to me), looked into alternatives and found out about xylitol, tastes pretty good and you can use it in everything just like regular sugar. i read it absorbs through your body more slowly so your blood sugar level stays more constant, my MIL who has diabetes and a sweet tooth started using it after i told her about it and has not had problems with it.
What is the cost for xylitol? (and yes I know I can google it but i'm lazy). The reason I bring it up is that a few places around here sell a candy that is made with xylitol that is actually really delicious. You'd never know it wasn't made with normal sugar. But just for a small pack of the candy its about $6
$5.49 a pound where i buy it (nuts.com)
EDIT: and like nvmonketo said, don't consume too much at first (no more than 20g) till your body gets use to it. i made the mistake of using 45g in my first mug of coffee when i first got it and i was on toilet by end of day.. though well this will make for a great natural laxitive if ever needed lol0 -
abetterluke wrote: »Serious question though regarding white flour -- it's bleached right? Does anyone know the process of bleaching the flour and how that effects it from a health standpoint?
Not necessarily.
Here's a basic white flour: http://www.kingarthurflour.com/shop/items/king-arthur-unbleached-all-purpose-flour-5-lb
(I don't use flour that much, but this is my go-to for white.)0 -
They can't support themselves, so they sink in the center. I never tried using a pin in he center. I've heard that can be helpful, but I just stick with mostly bleached flour. Again, people who are indulging in cake rarely (for me, NEVER) ask questions about the health aspects of it, lol.abetterluke wrote: »
Most developed countries have outlawed bleached flour. I think the US is the only one left who hasn't. Even here, though, you can get unbleached flour. You can even get unbleached cake flour, if you want to. I use mostly bleached flour in cakes because the unbleached stuff...it just doesn't pass muster there. Cakes sink too often with the unbleached flour. Most people who want cake aren't too concerned about bleached v. unbleached. Nobody has ever asked me about it, ever. Not once.abetterluke wrote: »Serious question though regarding white flour -- it's bleached right? Does anyone know the process of bleaching the flour and how that effects it from a health standpoint?
More and more companies are offering unbleached flour as word spreads about the bleached stuff. Even in the last five years, I've seen a huge difference in the grocery store.
If you can get it in your store, Wal-Mart carries it...or you can order online.
I know the target near my house carries unbleached. I almost bought it one day but I wasn't sure how it differed from bleached. Interesting that cakes sink with unbleached. I wonder why that is?
I use King Arthur flour. It performs consistently. They're really good about protein content, those guys. Nary a trouble/problem/issue with their flour - EVER. Except for one of the cake flours, it is ALL unbleached. And, again, works well.
Oh, just saw this.
I approve.0 -
there is almond flour or meal or coconut flour or meal. I am off sugar, grains, flour etc for 30 days. its my second week.0
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Whole 30 says no fake flour replacements either, though, right?0
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Almond and coconut flours would be much higher in fat.0
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There's always cricket flour (http://www.npr.org/sections/thesalt/2014/08/15/340653853/startups-pitch-cricket-flour-as-the-best-protein-you-could-eat).
Of course, it's really more of a protein powder.0 -
I learned something new today. Flour can be naturally bleached by leaving it exposed to air for about ten days. I've bought unbleached white flour for years. It is called "white" because the germ and the bran are removed.0
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omg i didn't know about the laxatives properties. There was a great panic to find a bathroom soon enough0
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abetterluke wrote: »Why everything gotta be white... #allfoodmatters
Is it wrong I spit coffee on my laptop reading that?
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abetterluke wrote: »Serious question though regarding white flour -- it's bleached right? Does anyone know the process of bleaching the flour and how that effects it from a health standpoint?
Flour is bleached with different agents icluding benzoyl peroxide, calcium peroxide, potassium bromate, and chlorine (cake flour is always chlorinated). There are also some common added preservatives in flour, such as calcium propanoate, sodium benzoate, tricalcium phosphate, and butylated hydroxyanisole.
Aside from Celiac disease or gluten sensitivity, some people choose to stay away from white flour because it is not nutrient dense and has a very high GI Index score (71) so it does raise blood sugar. Refined sugar is also not nutrient dense and has a high GI score (68). I know the debate rages on the boards about things like added sugar (which is different than sugar already present). I'm not a medical professional or nutritionist, but I see a cardiologist and he took me off refined/added sugars because it contributes to cardiac disease. Before someone jumps in - yes I eat whole raw fruit - that is not refined or added sugar. It is a whole food with the water and fiber intact, which impacts the way the body is able to process it. When I eat yogurt I eat Quark (better protein to carb ratio, no added sugar). I don't buy bread or muffins, etc either or chips. Added sugar is in just about everything a person can buy and it adds up quickly. Just look at the back of a ketchup bottle for example.
I eat very clean, but lots of people here don't. It's not a matter of losing weight. You can do calorie in/calorie out and eat pretty much whatever you want as long as you keep within a deficit.
I have food allergies and personally choose to eat whole foods, nutrient dense choices versus processed food but that is a personal choice and preference.0 -
abetterluke wrote: »Why everything gotta be white... #allfoodmatters
Is it wrong I spit coffee on my laptop reading that?
That's what I was hoping for
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