People who have sugar intolerence

KKabo

SORRY I MEANT INSULIN RESISTANCE!!!

How much carbs do you eat? I realize that my body easily stores carbs and I'm going nuts on how much carbs I can eat. I know people say its all about how much calories you put in but through my weight loss journey I find it not so. B/c of budget my family eats a simple diet:

beans(lots and lots of beans)
rice(huge 5k bag)
potatoes
chicken
beef(very very rare like once a month or sometimes we go more than 2-3 month without beef)
flour(to make chipatis similar to tortillas but thicker)
vegetables(mix veg, corn, carrots)

This is mostly what we have and make the proteins(beans,chicken beef etc) into a hearty soup. me and my husband dont normally have a proper lunch but my kids eat pasta, sandwiches, fruit etc for lunch breakfast is porridge or weetabix.

MFP says I need to eat 1350 but I usually eat 1500-1800(on good days) and exercise to bring it down to 1350.

I feel like I got this way( 5'3 217lbs) b/c of the excessively large portions of carbs I eat(ie rice, potatos, chipatis, beans)

So I guess my question is- has anyone lost weight even when eating a lot of carbs but stayed within there calorie goal? I really can't afford to buy protein type foods b/c they're pricey.

KKabo

bump

monty619

it would be called insulin resistance... and this can be minimalized with exercise and a proper diet.. carbohydrates are good for everyone but maybe you need to cut back on higher glycemic carbohydrates to start out with and eventually u can eat whatever you want.

KKabo

what is higher glycemic carbs? i thought i was eating 'good' carbs b/c they were grown from the ground and minimally process...

toddis

Just google glycemic index.
As far as I know it's kind of messy. If you mix foods it changes their glycemic load.

Firefox7275

High glycaemic is partly to do with the processing and partly to do with the natural chemical structure of the starches and sugars themselves - some are much faster to breakdown or convert to blood glucose than others. The rating system was invented for diabetics after scientific research. Regular rice, white potatoes, modern finely ground wheat flour and corn/ maize are all pretty high glycaemic index so convert to blood sugar quickly and easily. Consider eating more variety of beans and lentils, jumbo or steel cut oats, barley, sweet potatatoes, brown basmati rice.

Not all proteins are expensive and they can easily be padded out with extra veg and beans or lentils if you use chopped or ground meat rather than whole pieces (steaks, whole chicken breasts) or organ meats like liver. For health you should be eating oily fish regularly (canned is cheapest), nuts and seeds for healthy fats and minerals, reduced fat dairy for minerals (cottage cheese, Greek yoghurt). All these supply protein as well as other nutrients that can be of benefit in blood sugar control and weight management.

I am on a tight budget and find it helpful to price up foods in groups by serving based on supplying, say, 30g of protein or an equal weight for fruits and vegetables (I use 80-100g because that is a UK serving). Be sure you are getting enough produce in the full range of colours - blue/ purple, dark green, red, orange/ yellow, considering that the antioxidants in some are believed to help with blood sugar control, for example grapefruit and certain berries (I have canned and frozen respectively for convenience and price). Fruit generally tends to be more expensive than vegetables, fresh more expensive than frozen.

KKabo

thanks!