Little to no carbs
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WinoGelato wrote: »
they are all extremely high in carbs, so if OP is trying to cut down carbs, they wouldn't want to consume any of those things0 -
kerbear135 wrote: »WinoGelato wrote: »
they are all extremely high in carbs, so if OP is trying to cut down carbs, they wouldn't want to consume any of those things
Ok. I prefer not to label foods good or bad so I probably would have just provided the info that these are some foods higher in carb makeup and reducing them may have an impact on total carb consumption...2 -
@psuLemon
You're right to an extent, but having grown up with a type one diabetic, our nutritionist pounded into our heads the difference between simple and complex carbs. Complex carbohydrates are considered "good" because of the longer series of sugars that make them up and take the body more time to break down. They generally have a lower glycemic load, which means that you will get lower amounts of sugars released at a more consistent rate to keep you going throughout the day (they are used as energy). Simple carbohydrates are composed basic sugars with little real value for your body (stores as fat). The higher in sugar and lower in fiber, the worse the carbohydrate is for you.
I do have to correct myself though- veggies and fruits are actually simple carbs, but are so high in fiber they act more like a complex carb in your body. You are completely correct that if you OVERLOAD on carbs, even if they are complex, that the excess will act like a simple carb in your body and will be stored as fat which is why I keep my diet high protein.2 -
Go to the Keto reddit page... lots of starting off info and such. Good luck!0
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Bulk out your meals with vegetables where you would have had pasta etc previously (roasted, steamed, raw, etc). If you make salads, try to vary the ingredients you put in so you don't have to eat the same boring thing all the time. If you do want to have a carby thing, have a small portion to go with your veggies and protein, rather than a whole plateful, and choose more complex carbs like brown rice or wholewheat pasta instead of the white versions, or sweet potato instead of regular potatoes. If you need to have bread, choose the darkest you can find, like a wholewheat rye, and limit yourself to say one slice. Fruit-wise, low GI fruits like berries, pears, and citrus fruits are going to be better than more sugary ones like apples and bananas, but once in a while isn't going to mess you up. Use honey instead of sugar if you need to sweeten things, too. And, of course, increase your protein (lean meats, eggs, fish, etc).
I wouldn't advise to cut out carbs altogether unless your doctor has specifically told you to. My partner is diabetic and even her dietitian hasn't advised that. I would think it's very difficult to get sufficient fibre without eating some carby foods, and if you start cutting out vegetables and fruits you'll miss out on vitamins too.
Stopping the refined carbs and sugars will be difficult at first, expect cravings, but the longer you go without them the easier it gets.
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SageParsons1991 wrote: »@psuLemon
You're right to an extent, but having grown up with a type one diabetic, our nutritionist pounded into our heads the difference between simple and complex carbs. Complex carbohydrates are considered "good" because of the longer series of sugars that make them up and take the body more time to break down. They generally have a lower glycemic load, which means that you will get lower amounts of sugars released at a more consistent rate to keep you going throughout the day (they are used as energy). Simple carbohydrates are composed basic sugars with little real value for your body (stores as fat). The higher in sugar and lower in fiber, the worse the carbohydrate is for you.
I do have to correct myself though- veggies and fruits are actually simple carbs, but are so high in fiber they act more like a complex carb in your body. You are completely correct that if you OVERLOAD on carbs, even if they are complex, that the excess will act like a simple carb in your body and will be stored as fat which is why I keep my diet high protein.
Oh, I am definitely right (regardless if it's a Monosaccharide, Disaccharide, Polysaccharide or Oligosaccharides). But what you are referring to is absorption rate and insulin response.
Also, carbs don't really convert to fat very often (you can refer to de novo lipogenesis overfed studies). The body has a storage capacity of 300-500g of glycogen and will readily oxidize carbs as energy. But high carbs will decrease fat oxidation which leads to increase storage of fats.1 -
@psuLemon
"High carbs will decrease fat oxidation which leads to increased storage of fat". That is an interesting fact that I did not know. Our doctor just always presented it like the excess sugar from bad carbs were stored as fat, but keep in mind I was a child when she started working with us and she was probably just trying to keep it simple. Thanks for the info.
I am referring to the absorption rate and insulin response because when you have diabetes in the family that is something you have to pay close attention to. In that respect there is a great difference in complex carbs vs simple carbs. Taking your information and combining it with what I know I am trying to formulate a plan that would keep my diet high protein but have enough of the right carbs to help me avoid hypoglycemia. I think the plan I've been on is working but I'm always open to improvements. Any suggestions?
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SageParsons1991 wrote: »@psuLemon
You're right to an extent, but having grown up with a type one diabetic, our nutritionist pounded into our heads the difference between simple and complex carbs. Complex carbohydrates are considered "good" because of the longer series of sugars that make them up and take the body more time to break down. They generally have a lower glycemic load, which means that you will get lower amounts of sugars released at a more consistent rate to keep you going throughout the day (they are used as energy). Simple carbohydrates are composed basic sugars with little real value for your body (stores as fat). The higher in sugar and lower in fiber, the worse the carbohydrate is for you.
I do have to correct myself though- veggies and fruits are actually simple carbs, but are so high in fiber they act more like a complex carb in your body. You are completely correct that if you OVERLOAD on carbs, even if they are complex, that the excess will act like a simple carb in your body and will be stored as fat which is why I keep my diet high protein.
First, you should be aware that us type 1 diabetics are going to count and dose insulin based on "Net Carbs" and not total carbs. Fiber is excluded from net carbs. This is the type of mistake that leads to hypoglycemia in the short term and incorrect I:C ratios in the long-term.
Second, the nutritionist who pounded the idea of simple vs. complex carbs into your head has done you a huge disservice. While I'm not going to argue that there is zero difference whatsoever, there is a very minimal difference in glucose affect to complex carbs vs. simple carbs. There is a much bigger difference between protein and any net carb. And then there is an even bigger difference between glucose affect of fat vs. any net carb. The nutritionist isn't wrong, but it sounds like s/he focused primarily on something with minimal value while skipping over explanations of the important stuff (such as the difference between total carbs and net carbs).
Third, Keep in mind that type 1's do not make insulin or amylin. Many know we don't make insulin, but forget that we can't make amylin. Unless artificial amylin is taken (many type 1's do not), absorption of carbs as glucose is going to be faster for a type 1 than for a person with a fully functioning pancreas. Even when studies are conducted with otherwise healthy subjects, the absorption of carbs will happen more slowly than it would if the study had been conducted on type 1's who are not taking artificial amylin.
Finally, I invite you to try comparing oats (a complex carb that should take a long time to become glucose, right?!). Test BG before consumption and regularly after consumption of oats (every 15 min.). Use a group of type 1's taking insulin at time of consumption and a group of healthy people. You will notice that both groups have rises in BG, starting within 5-10 min. and peaking at about 1 hr. The type 1 group will peak higher and will take longer to return to a normal BG. That is the effect of artificial insulin being sub-standard to pancreas created insulin... both the insulin and the delivery method. Complex carbs starting to raise BG within min. **GASP** Actually, this shouldn't be a huge surprise if you understand how carbs enter the blood stream and convert to glucose. Regardless of the type of carb, it isn't going to take long. Some may be a little bit longer, but it is so minimal that it isn't even worth mentioning. A nutritionist who spends almost the entire time talking about simple vs. complex carbs for a newly diagnosed type 1 has failed their duty.
*Note: A study was published awhile back doing this exact experiment. I'd have to find the study later, but IIRC, it was conducted through a University in Atlanta.0 -
Have you tried Shiritaki noodles? They are wonderful and low cal/carb. Make sure you get the ones without soy if you want really low cal/carb. The ones I buy are about 10 calories a cup. Some people love them and some hate them so it depends on your point of view. They tend to be a bit rubbery which I like and you must rinse them thoroughly otherwise the liquid they are packaged in makes them taste foul. The second thing you need to know about them is that they need to be dried out a bit in a no stick pan over high heat or they will make your sauces runny. I usually rinse thoroughly (no need to cook them) and then just drop them in my no stick pan without any fat and saute them until they are a bit drier. They hold a great deal of water.
My second thing is spiralized veggies. Zuchinni with a red meat sauce is to die for in fact I now prefer it over spaghetti. I use spiralized carrots with a white sauce and they are wonderful. If you are interested in spiralized veggies I would recommend http://inspiralized.com/spiralizer-recipes/ She has amazing ideas and recipes.
I hardly miss pasta anymore.
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@midwesterner85
By saying that our doctor/nutritionist pounded simple vs complex carbs into our heads I don't mean that that is all she covered. Everything you discussed she covered with us but what I am learning from you and @psuLemon is that the way it was presented to us was all very simplified, most likely because I was 6. And I have taken the explanations created for a six year old and lived by them which I am seeing now is an over simplification. However, despite that, I will say that because I understand what you and psuLemon have pointed out, I eat a high protein diet. I posted on this thread to share high protein recipes with the original poster because I agree that high protein is the way to go. My diet does include a balanced proportion of complex carbs, partially because of the over simplified explanations I received from our family doctor when my brother was diagnosed type 1, but also because every doctor I have had EVER had had suggested that and by following their advise I am at a healthy weight, healthy body fat percentage, just healthy all the way around. However, like I told psuLemon I am always open to improvements and would love to take some advise for my personal diet plan. What I was explaining to him is that I find that if I keep my protein too high and have no complex carbs giving me that slow sustaining sugar throughout the day, I crash and end up slightly hypo. And when I'm hypo I'm cranky and not very productive. What would you suggest?0 -
SageParsons1991 wrote: »@midwesterner85
By saying that our doctor/nutritionist pounded simple vs complex carbs into our heads I don't mean that that is all she covered. Everything you discussed she covered with us but what I am learning from you and @psuLemon is that the way it was presented to us was all very simplified, most likely because I was 6. And I have taken the explanations created for a six year old and lived by them which I am seeing now is an over simplification. However, despite that, I will say that because I understand what you and psuLemon have pointed out, I eat a high protein diet. I posted on this thread to share high protein recipes with the original poster because I agree that high protein is the way to go. My diet does include a balanced proportion of complex carbs, partially because of the over simplified explanations I received from our family doctor when my brother was diagnosed type 1, but also because every doctor I have had EVER had had suggested that and by following their advise I am at a healthy weight, healthy body fat percentage, just healthy all the way around. However, like I told psuLemon I am always open to improvements and would love to take some advise for my personal diet plan. What I was explaining to him is that I find that if I keep my protein too high and have no complex carbs giving me that slow sustaining sugar throughout the day, I crash and end up slightly hypo. And when I'm hypo I'm cranky and not very productive. What would you suggest?
You are hypoglycemic, not a type 1 and not taking insulin? Do you test your BG when you feel hypoglycemic? If yes, at what point are you feeling that way?
This should be a new thread.
My 2 cents is that you should first verify that it is, in fact, hypoglycemia that is the issue. If yes, then your options are to either improve your capability to access non-glucose energy forms or to continue to eat carbohydrates, but be careful on quantity and pair them with mostly fat rather than protein. But for this question, start a new thread. you can tag me in that thread if you would like.0 -
You can find lots of low carb recipes on Pinterest.
I have enjoyed several recipes from http://www.kalynskitchen.com
You can try things like zoodles, stuffed zucchini, mashed cauliflower, cauliflower rice.
I would say focus on meeting your calorie goal and protein goal. Eat several servings on vegetables or fruits a day. Your carb intake will be more moderate if you are doing this.1 -
Since I took up half your thread with a side note, I wanted to share some more recipes:
http://www.primaverakitchen.com/asparagus-sweet-potato-chicken-skillet/
This one I had to adjust slightly to keep the sodium from getting too high, but you can determine if that is necessary for you. I used chicken sausage and cut the canned tomatoes. https://hurstbeanblog.com/2009/02/19/cajun-15-bean-soup-w-smoked-turkey-sausage/amp/
I replace buns with these from time to time:
https://www.beachbody.com/beachbodyblog/recipes/cloud-bread-recipe?code=SOCIAL_BLOG_PI
http://foodlove.com/crispy-black-bean-tacos-with-avocado-lime-dipping-sauce/
I have found so many great low carb recipes on Pinterest. It has been a great tool for me
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You can find lots of low carb recipes on Pinterest.
I have enjoyed several recipes from http://www.kalynskitchen.com
You can try things like zoodles, stuffed zucchini, mashed cauliflower, cauliflower rice.
I would say focus on meeting your calorie goal and protein goal. Eat several servings on vegetables or fruits a day. Your carb intake will be more moderate if you are doing this.
I forgot about Cauliflower rice! I love it. I just pulse it in a food processor and then saute with a tiny bit of oil in a no stick pan. It is a reasonable replacement. Makes great fried rice. It of course is less starchy so keep that in mind.
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SageParsons1991 wrote: »@midwesterner85
By saying that our doctor/nutritionist pounded simple vs complex carbs into our heads I don't mean that that is all she covered. Everything you discussed she covered with us but what I am learning from you and @psuLemon is that the way it was presented to us was all very simplified, most likely because I was 6. And I have taken the explanations created for a six year old and lived by them which I am seeing now is an over simplification. However, despite that, I will say that because I understand what you and psuLemon have pointed out, I eat a high protein diet. I posted on this thread to share high protein recipes with the original poster because I agree that high protein is the way to go. My diet does include a balanced proportion of complex carbs, partially because of the over simplified explanations I received from our family doctor when my brother was diagnosed type 1, but also because every doctor I have had EVER had had suggested that and by following their advise I am at a healthy weight, healthy body fat percentage, just healthy all the way around. However, like I told psuLemon I am always open to improvements and would love to take some advise for my personal diet plan. What I was explaining to him is that I find that if I keep my protein too high and have no complex carbs giving me that slow sustaining sugar throughout the day, I crash and end up slightly hypo. And when I'm hypo I'm cranky and not very productive. What would you suggest?
I tend to get a lot of my protein recipes from www.theproteinchef.co
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EbonyDahlia wrote: »It makes me laugh every time someone says they want to eat low carb, all the carb lovers jump on them "WHAT DO YOU MEAN LOW CARB, CARBS ARE GOOD FOR YOU". After 4 years of low carb, I'd have to disagree. The only thing eating carbs is good for is making you want to eat more carbs.
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amymoreorless wrote: »EbonyDahlia wrote: »It makes me laugh every time someone says they want to eat low carb, all the carb lovers jump on them "WHAT DO YOU MEAN LOW CARB, CARBS ARE GOOD FOR YOU". After 4 years of low carb, I'd have to disagree. The only thing eating carbs is good for is making you want to eat more carbs.
I don't hate you but I'd rather have some of these!! 
@EbonyDahlia I agree... for myself the more simple (non-nutritional type 'junk food') carbs I eat the more simple carbs I crave... it's a vicious cycle. That's why I gave the pancakes to the cat! :laugh:
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thanks everyone for the links shared! 
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Zoodles and spaghetti squash are good subs for noodles. Add some turkey meatballs and marinara - bam!0
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Add anything you want to spaghetti (angel hair then spaghetti or linguine ) using olive oil and garlic add broccoli or Cauliflower or anchovies or shrimp make it cold or hot if you read on the Internet it says eat your leftover spaghetti cold less carbs
The problem I have is I love spaghetti taste so good But I too much of it so I try to put it in a small bowl and control my portion
I could never give up on my spaghetti dishes
Find nonoodles. They r amazing the spaghetti version is great with meat sauce. If you can't find them find konjac noodles same thing. It's made from glucoman fiber 25 calories for a large box of noodles I swear by them!!!0 -
EbonyDahlia wrote: »It makes me laugh every time someone says they want to eat low carb, all the carb lovers jump on them "WHAT DO YOU MEAN LOW CARB, CARBS ARE GOOD FOR YOU". After 4 years of low carb, I'd have to disagree. The only thing eating carbs is good for is making you want to eat more carbs.
Anyway ... http://www.food.com/recipe/crack-slaw-low-carb-434863 try this. Even my non-low carb hubby loves it.
No. It isn't. Lol0 -
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Bad= Beans, pasta, milk, corn, bread, any unnatural peanut butter, just about any fruit except avocado, any form of sugar including honey. Also check labels of any condiments. Salad dressing , ketchup and bbq sauce are loaded with suger.
Why are the foods on your "bad" list bad? Have they been naughty? Or are you trying to put down vegetarians and vegans by saying they're BAD?0 -
I think most people trying to cut all carbs are thinking of bread, pasta, rice and potatoes. Little do they realize by trying to cut all carbs they are also including all beans and vegetables.
Much more sustainable is to reduce starchy carbs by about a quarter of the habitual amount, and gradually increase the fibrous carbs.
Also, people tend to go right to "salad" when trying to increase their veggies. Not realizing that the restaurant version can be very high calorie with the addition of fatty dressings, nuts cheese and dried fruit.
How about adding more substantial veggies to a dinner like peas, carrots, squash of any kind, the wide variety of root vegetables, or something exotic like Chinese cabbage, kohlrabi, or okra?0 -
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Go to diet doctor.com
I have just started this diet and so far it's amazing-2 -
cerise_noir wrote: »Bad= Beans, pasta, milk, corn, bread, any unnatural peanut butter, just about any fruit except avocado, any form of sugar including honey. Also check labels of any condiments. Salad dressing , ketchup and bbq sauce are loaded with suger.
Why are the foods on your "bad" list bad? Have they been naughty? Or are you trying to put down vegetarians and vegans by saying they're BAD?
In case you weren't paying attention. The title of this discussion is, "little to no carbs" The foods I listed as, "bad" are high in carbs! I'm not trying to put down anybody!0 -
cerise_noir wrote: »EbonyDahlia wrote: »It makes me laugh every time someone says they want to eat low carb, all the carb lovers jump on them "WHAT DO YOU MEAN LOW CARB, CARBS ARE GOOD FOR YOU". After 4 years of low carb, I'd have to disagree. The only thing eating carbs is good for is making you want to eat more carbs.
Anyway ... http://www.food.com/recipe/crack-slaw-low-carb-434863 try this. Even my non-low carb hubby loves it.
No. It isn't. Lol
Pretty sure you just proved my point.
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As far as salad goes, when you make it rethink the traditional romaine lettuce with carrots and a bit of croutons approach.
Try getting some store-made bagged salads for ideas (you can always toss out the possibly high sugar dressing in favor of your own vinaigrette). I've discovered certain seeds/nuts are great in salad as well as slivered Brussels sprouts.
These, along with baby spinach, kale, radicchio and other more "exotic" greens will help eliminate the ho-hum factor with salads. A great dressing (good low-carb options exist) also makes a big difference,.0
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