Re: Instant Rice vs Wild/Brown Rice and Couscous

[Guest guest]

I read on the South Beach website, that although some items like the

wild, brown rice, and couscous are higher on the Glycemic Index,

they are healthier and are NOT to be avoided. I guess they digest

slower than the lower GI white rice. You also subtract the fiber

count from the Carb count and that's the actual carb count you're

getting, White probably doesn't have all the fiber.

The ice cream problem seems to be, like you said, when you look

for " lowfat " ice cream, it has more sugar added than regular ice

cream. I only buy " no sugar added " that are also lower in fat, but

probably are still one of the foods to be eaten rarely.

Use your best judgement if you can't find the answers you need,

hopefully you'll find your answers here.

Kerry

_____________________________________________________________________

> Hello! I have some questions that are boggling my mind:

>

> In the book, Dr. A. writes several passages on how horrible

Instant

> Rice is (as it has been stripped of all fiber and nutrients and is

> basically all sugar) I agree with that and also agree with his

> endorsing Wild and Brown Rices and Couscous instead (as they are

> still filled with fiber and nutrients). However, upon looking at

the

> Glycemic Index of the book, Instant Rice has a GI of only 65 while

> the others (Wild, Brown and Couscous and various other whole

grains)

> have a whopping GI of 79, 81 and 93!

>

> Can someone please explain this? I am SO confused! In fact, there

> were other foods that he discussed in length in his book that have

> provided the same confusion (i.e. Regular Ice Cream having a

higher

> GI than Low Fat Ice Cream (which has more sugar).

>

> Thank you all!

> Jen:)

[Guest guest]

Can someone please explain this? I am SO confused! In fact, there

were other foods that he discussed in length in his book that have

provided the same confusion (i.e. Regular Ice Cream having a higher

GI than Low Fat Ice Cream (which has more sugar).

Thank you all!

Jen:)

I just wrote to another group about this type of subject and a little more, it can be very confusing. Below is what I wrote I hope this helps you some and doesn't confuse it more for you. Good Luck!

The good DR. Created this without much thought about calories either. His mind set is more about the lower sugar content of foods as well as unprocessed foods. Now when I say low sugar I should be referring more to the gycemic index of foods that are natural. IM not referring to the packages foods that we are checking the labels on those we should be avoiding as much as possible if we can and then we should be looking at the sugars and make sure they are below 3 grams, good rule to follow but hard to do is to shop the outside parameter of the stores and stay out of the isle as much as possible. His reasoning is this if I can explain properly. The wholer the food the longer the digesting process which then uses the sugars in the foods as fuel to digest the food we ate. ummmm kinda like if you eat an apple it has natural sugars called fructose in them and although it is not a processed sugar it still is a sugar but a better type of sugar and easier to digest with less left over to kick start the insulin release, there is some left over though. Now eat something with high fiber along with that like some broccoli and wow look at that sugar in the apple disappear turn to fuel to burn up the high fiber content of the broccoli mixed in there, nothing left over to cause an insulin release now with more sugars to turn to fat in the tummy. Make sense? Like with bread there are natural sugars and processed flours even if it is whole wheat flour, the flour has been processed already at the mill and it now has less fiber in the grain, what is left for us to digest? The mill did the digesting for us by making it less then whole. Breads should be as whole as possible and with less ingredients on the label. If it says it has been enriched then that means that it has already had everything removed from it and basically digested for us so they had to add stuff back in to try and make it healthy. I have seen flowerless breads that are whole grain sprouted. Make it sour dough and the digestion slows even more. If your bread has 3 grams of sugar in it, you better make sure it has at least 6 grams of fiber. Look at rice, white rice is so processed that there is nothing left but the starches and the sugars the fiber is all but gone. Good brown and wild rice (wild rice is a grass and not a grain) is minimally processed and can have a lot of good fiber remaining, read the labels not all are the same. Another example is oatmeal steel cut is better then lets cook it up in a minute or dump it out of a package and nuke it. Steel cut still is whole and has its fiber and requires you to digest it longer not just turn to sugar in your system because the digesting is done for us by making it instant. if you ever eat a baked potato he says better put butter and sour cream on it so that you have something to digest, the fat slows the digesting down and the sugar in the potato is used to digest the butter and sour cream so nothing left over to turn to fat. Basically he is wanting us to eat in ways that we can utilize what we put in with nothing left over to turn to fat and make us unhealthy. OK I think IM going to stop now because I don't want to confuse the situation anymore then maybe I already have. I have it in my head but trying to make it come out right might have been harder then I thought, if I added to the confusion IM sooooooo sorry.Good Luck!

Hugs Tina in CA

Started SBD ....9/2/03

SW..... 183.5.....9/2/03

CW..... 178.0.....9/9/03

CW......176.0.....9/16/03

CW......175.0.....9/23/03

CW......173.0.....9/29/03

CW......172.0.....10/6/03

CW......169.5.....10/14/03

CW......168.5.....10/21/03

CW......169.5.....10/28/03

CW......167.5......11/4/03

Total pounds.....16.0

Inches lost........36.0....IM soooooo excited and I just cant hide it........

GW........125-130 ?

[Guest guest]

In South-Beach-Diet-Getting-It-

Right , "blaznkerry" <blaznkerry@y...> wrote:

You also subtract the fiber

>count from the Carb count and that's the actual carb count you're

>getting, White probably doesn't have all the fiber.

Not to be a bug a boo, but On the SBD we do not count net carbs which is what you have stated here to determine the carb count, they count that on Atkins. We just need to look at the sugars and the fiber content that is listed on the label. If the fiber content is higher then the sugar content it is a better choice, the higher the better on the fiber because it means the food is more whole and less processed. Also look at the actual ingredients and see if anything is processed or added.

Hugs Tina in CA

Started SBD ....9/2/03

SW..... 183.5.....9/2/03

CW..... 178.0.....9/9/03

CW......176.0.....9/16/03

CW......175.0.....9/23/03

CW......173.0.....9/29/03

CW......172.0.....10/6/03

CW......169.5.....10/14/03

CW......168.5.....10/21/03

CW......169.5.....10/28/03

CW......167.5......11/4/03

Total pounds.....16.0

Inches lost........36.0....IM soooooo excited and I just cant hide it........

GW........125-130 ?

[Guest guest]

Thanks Kerry!

I understand what you are saying (about the fiber content accounting

for some of the carbs) but I wonder if there is a resource that would

indicate what the actual bad carb amount is or how much of the carb

we can actually subtract due to fiber etc. It would be SO helpful.

As of now, I can only use my best judgement about certain food items.

But there are so many out there that I wouldn't be able to use such

judgment with and rely on the GI content (which is not accurate as

far as bad carbs vs good carbs go).

In the meantime, I will just be asking the group!

Thanks so much!

Jen:)

> > Hello! I have some questions that are boggling my mind:

> >

> > In the book, Dr. A. writes several passages on how horrible

> Instant

> > Rice is (as it has been stripped of all fiber and nutrients and

is

> > basically all sugar) I agree with that and also agree with his

> > endorsing Wild and Brown Rices and Couscous instead (as they are

> > still filled with fiber and nutrients). However, upon looking at

> the

> > Glycemic Index of the book, Instant Rice has a GI of only 65

while

> > the others (Wild, Brown and Couscous and various other whole

> grains)

> > have a whopping GI of 79, 81 and 93!

> >

> > Can someone please explain this? I am SO confused! In fact,

there

> > were other foods that he discussed in length in his book that

have

> > provided the same confusion (i.e. Regular Ice Cream having a

> higher

> > GI than Low Fat Ice Cream (which has more sugar).

> >

> > Thank you all!

> > Jen:)

[Guest guest]

Thanks for the info! Made perfect since! But I still cannot

understand why Instant Rice (total sugar) is MUCH lower on the GI

index than the healthier rices. Is it because the fiber in the good

rices and grains accounts for the very high GI?

Thanks again!

Jen

> In a message dated 11/10/2003 10:26:05 PM Pacific Standard Time,

> yonabracha1@c... writes:

>

> > Can someone please explain this? I am SO confused! In fact,

there

> > were other foods that he discussed in length in his book that

have

> > provided the same confusion (i.e. Regular Ice Cream having a

higher

> > GI than Low Fat Ice Cream (which has more sugar).

> >

> > Thank you all!

> > Jen:)

> >

>

> I just wrote to another group about this type of subject and a

little more,

> it can be very confusing. Below is what I wrote I hope this helps

you some and

> doesn't confuse it more for you. Good Luck!

>

> The good DR. Created this without much thought about calories

either. His

> mind set is more about the lower sugar content of foods as well as

unprocessed

> foods. Now when I say low sugar I should be referring more to the

gycemic index

> of foods that are natural. IM not referring to the packages foods

that we are

> checking the labels on those we should be avoiding as much as

possible if we

> can and then we should be looking at the sugars and make sure they

are below 3

> grams, good rule to follow but hard to do is to shop the outside

parameter of

> the stores and stay out of the isle as much as possible. His

reasoning is this

> if I can explain properly. The wholer the food the longer the

digesting

> process which then uses the sugars in the foods as fuel to digest

the food we ate.

> ummmm kinda like if you eat an apple it has natural sugars called

fructose in

> them and although it is not a processed sugar it still is a sugar

but a better

> type of sugar and easier to digest with less left over to kick

start the

> insulin release, there is some left over though. Now eat something

with high fiber

> along with that like some broccoli and wow look at that sugar in

the apple

> disappear turn to fuel to burn up the high fiber content of the

broccoli mixed

> in there, nothing left over to cause an insulin release now with

more sugars to

> turn to fat in the tummy. Make sense? Like with bread there are

natural

> sugars and processed flours even if it is whole wheat flour, the

flour has been

> processed already at the mill and it now has less fiber in the

grain, what is

> left for us to digest? The mill did the digesting for us by making

it less then

> whole. Breads should be as whole as possible and with less

ingredients on the

> label. If it says it has been enriched then that means that it has

already had

> everything removed from it and basically digested for us so they

had to add

> stuff back in to try and make it healthy. I have seen flowerless

breads that are

> whole grain sprouted. Make it sour dough and the digestion slows

even more.

> If your bread has 3 grams of sugar in it, you better make sure it

has at least

> 6 grams of fiber. Look at rice, white rice is so processed that

there is

> nothing left but the starches and the sugars the fiber is all but

gone. Good brown

> and wild rice (wild rice is a grass and not a grain) is minimally

processed

> and can have a lot of good fiber remaining, read the labels not all

are the

> same. Another example is oatmeal steel cut is better then lets cook

it up in a

> minute or dump it out of a package and nuke it. Steel cut still is

whole and has

> its fiber and requires you to digest it longer not just turn to

sugar in your

> system because the digesting is done for us by making it instant.

if you ever

> eat a baked potato he says better put butter and sour cream on it

so that you

> have something to digest, the fat slows the digesting down and the

sugar in

> the potato is used to digest the butter and sour cream so nothing

left over to

> turn to fat. Basically he is wanting us to eat in ways that we can

utilize what

> we put in with nothing left over to turn to fat and make us

unhealthy. OK I

> think IM going to stop now because I don't want to confuse the

situation

> anymore then maybe I already have. I have it in my head but trying

to make it come

> out right might have been harder then I thought, if I added to the

confusion IM

> sooooooo sorry.Good Luck!

> Hugs Tina in CA

>

> Started SBD ....9/2/03

>

> SW..... 183.5.....9/2/03

> CW..... 178.0.....9/9/03

> CW......176.0.....9/16/03

> CW......175.0.....9/23/03

> CW......173.0.....9/29/03

> CW......172.0.....10/6/03

> CW......169.5.....10/14/03

> CW......168.5.....10/21/03

> CW......169.5.....10/28/03

> CW......167.5......11/4/03

> Total pounds.....16.0

> Inches lost........36.0....IM soooooo excited and I just cant hide

it........

> GW........125-130 ?

[Guest guest]

I have to be so careful about those good GI items because I

clearly eat too large a portion. Eating properly can mean I

stall or, worse, gain. Until I am comfortable with portion

control I do not think I can easily eat some " good " GI

foods.

Elaine

Be careful about reading health books. You may die of

a misprint. --Mark Twain

Hello blaznkerry

On Tuesday, November 11, 2003, you wrote

b> I read on the South Beach website, that although some items like the

b> wild, brown rice, and couscous are higher on the Glycemic Index,

b> they are healthier and are NOT to be avoided. I guess they digest

b> slower than the lower GI white rice. You also subtract the fiber

b> count from the Carb count and that's the actual carb count you're

b> getting, White probably doesn't have all the fiber.

b> The ice cream problem seems to be, like you said, when you look

b> for " lowfat " ice cream, it has more sugar added than regular ice

b> cream. I only buy " no sugar added " that are also lower in fat, but

b> probably are still one of the foods to be eaten rarely.

b> Use your best judgement if you can't find the answers you need,

b> hopefully you'll find your answers here.

b> Kerry

b> _____________________________________________________________________

[Guest guest]

Tina,

You are not a big at all! Thanks for the help! Do you happen to know

how much fiber we should have on a daily basis?

Thanks yet again,

Jen

The basic recommendations are to consume approximately 25-30 grams a day of fiber. I do not know if this is the recomendation of the DR. for the SBD. The link IM going to send is a link that will give you aproximatly the contents of fiber in certain foods just to give you a idea. Please do not use this list of foods to eat from this is just for information to become familar with what types of food contain the highest fiber. Always choose foods that are on the DR.'s list because we are looking at good carbs with high fiber, not to confuse you more lol.

[Guest guest]

Tina,

You are not a big at all!  Thanks for the help! Do you happen to know

how much fiber we should have on a daily basis?

Thanks yet again,

Jen

The basic recommendations are to consume approximately 25-30 grams a day of fiber. I do not know if this is the recommendation of the DR. for the SBD. The link IM going to send is a link that will give you approximately the contents of fiber in certain foods just to give you an idea. Please do not use this list of foods to eat from this is just for information to become familiar with what types of food contain the highest fiber. Always choose foods that are on the Dr.'s list because we are looking at good carbs with high fiber, not to confuse you more lol. Fiber Content Chart Sorry I somehow sent this when I tried to move the page over to get the link lol. Sorry for the first send.

Hugs Tina in CA

Started SBD ....9/2/03

SW..... 183.5.....9/2/03

CW..... 178.0.....9/9/03

CW......176.0.....9/16/03

CW......175.0.....9/23/03

CW......173.0.....9/29/03

CW......172.0.....10/6/03

CW......169.5.....10/14/03

CW......168.5.....10/21/03

CW......169.5.....10/28/03

CW......167.5......11/4/03

Total pounds.....16.0

Inches lost........36.0....IM soooooo excited and I just cant hide it........

GW........125-130 ?

[Guest guest]

Thanks again! I will bookmark the chart:) I really appreciate the

info!

Looks like starchy foods have the most fiber. Go figure:(

Jen:)

> In a message dated 11/11/2003 1:07:59 PM Pacific Standard Time,

> yonabracha1@c... writes:

>

> > Tina,

> >

> > You are not a big at all!  Thanks for the help! Do you happen to

know

> > how much fiber we should have on a daily basis?

> >

> > Thanks yet again,

> > Jen

> >

> The basic recommendations are to consume approximately 25-30 grams

a day of

> fiber. I do not know if this is the recommendation of the DR. for

the SBD. The

> link IM going to send is a link that will give you approximately

the contents

> of fiber in certain foods just to give you an idea. Please do not

use this

> list of foods to eat from this is just for information to become

familiar with

> what types of food contain the highest fiber. Always choose foods

that are on

> the Dr.'s list because we are looking at good carbs with high

fiber, not to

> confuse you more lol. <A

HREF= " http://www.wehealnewyork.org/healthinfo/dietaryfiber/fiberconten

tchart.html " >Fiber Content Chart</A> Sorry I somehow sent this when I

tried

> to move the page over to get the link lol. Sorry for the first send.

>

> Hugs Tina in CA

>

> Started SBD ....9/2/03

>

> SW..... 183.5.....9/2/03

> CW..... 178.0.....9/9/03

> CW......176.0.....9/16/03

> CW......175.0.....9/23/03

> CW......173.0.....9/29/03

> CW......172.0.....10/6/03

> CW......169.5.....10/14/03

> CW......168.5.....10/21/03

> CW......169.5.....10/28/03

> CW......167.5......11/4/03

> Total pounds.....16.0

> Inches lost........36.0....IM soooooo excited and I just cant hide

it........

> GW........125-130 ?

[Guest guest]

Even though you are correct Tina that we do not count net carbs on

SBD, I have found that it when taken into consideration with sugar

content, this is a quick helpful way to determine which food is a

better choice.

a

>

>

> > You also subtract the fiber

> > >count from the Carb count and that's the actual carb count

you're

> > >getting, White probably doesn't have all the fiber.

> >

>

> Not to be a bug a boo, but On the SBD we do not count net carbs

which is

> what you have stated here to determine the carb count, they count

that on Atkins.

> We just need to look at the sugars and the fiber content that is

listed on

> the label. If the fiber content is higher then the sugar content it

is a better

> choice, the higher the better on the fiber because it means the

food is more

> whole and less processed. Also look at the actual ingredients and

see if

> anything is processed or added.

>

> Hugs Tina in CA

>

> Started SBD ....9/2/03

>

> SW..... 183.5.....9/2/03

> CW..... 178.0.....9/9/03

> CW......176.0.....9/16/03

> CW......175.0.....9/23/03

> CW......173.0.....9/29/03

> CW......172.0.....10/6/03

> CW......169.5.....10/14/03

> CW......168.5.....10/21/03

> CW......169.5.....10/28/03

> CW......167.5......11/4/03

> Total pounds.....16.0

> Inches lost........36.0....IM soooooo excited and I just cant hide

it........

> GW........125-130 ?

[Guest guest]

Even though you are correct Tina that we do not count net carbs on

SBD, I have found that it when taken into consideration with sugar

content, this is a quick helpful way to determine which food is a

better choice.

a

I respect your choice to do that for yourself a but I wouldn't want others to think that it was a prerequisite to buying their foods or determining what foods are good for them. If they follow the plan the way the DR. has advised they will be consuming good carb , not counting carbs. all carbs are not created equal regardless of their net carb count. Just keeping it to the plan so newbies wont get confused or work at it harder then the DR. says to. Good luck!

Hugs Tina in CA

Started SBD ....9/2/03

SW..... 183.5.....9/2/03

CW..... 178.0.....9/9/03

CW......176.0.....9/16/03

CW......175.0.....9/23/03

CW......173.0.....9/29/03

CW......172.0.....10/6/03

CW......169.5.....10/14/03

CW......168.5.....10/21/03

CW......169.5.....10/28/03

CW......167.5......11/4/03

CW......167.0......11/11

Total pounds.....16.0

Inches lost........36.0....IM soooooo excited and I just cant hide it........

GW........125-130 ?