Guest guest Posted October 27, 2006 Report Share Posted October 27, 2006 Hi Harry, Yes I have. In soups. I have two great recipes, one is beef barley and the other is mushroom barley. Would you like me to post them? I also tried a barley pilaffe once and did not care for it. Ruth Re: carbohydrates Ruth, Practically all list serves do not allow email attachments. There was none attached to your email message. If list serves allowed attachments, this would be an excellent way for a devious individual to send out viruses and all sort of other undesireable things. I would appreciate your sending me the file or whatever it is you wish me to read regarding carbohydrates, that your dietician gave you. I like the GI list of foods, and it is always wise to choose a low GI number food item. Have you ever tried whole grain barley? I understand it is an excellent choice. carbohydrates > Hi everybody, > > Attached you will find a small piece of information regarding > carbohydrates that my nutritionist/dietician gave me. She uses the > glycemic index by Mendosa as do I. Sorry I could not send it in > another fashion but the attachment. > > Ruth > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 27, 2006 Report Share Posted October 27, 2006 By all means post those recipes. The Tibetan munks and most other Tibetans have a food product made from roasted whole grain barley called tsampa (check out the spelling). Tsampa is usually made with barley, tea and salted butter. fat. Milk is sometimes substituted for tea. They eat it frequently for meals and snacks. They live long lives, usually without diabetes. carbohydrates > > >> Hi everybody, >> >> Attached you will find a small piece of information regarding >> carbohydrates that my nutritionist/dietician gave me. She uses the >> glycemic index by Mendosa as do I. Sorry I could not send it in >> another fashion but the attachment. >> >> Ruth >> >> >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 28, 2006 Report Share Posted October 28, 2006 woops, Ruth, the atachment seems to have been stripped, as they often do in these lists. Can you give us a link, or coppy and paste the material?? Vicki Rev 1:7 BEHOLD, HE IS COMING WITH THE CLOUDS, and every eye will see Him, even those who pierced Him; and all the tribes of the earth will mourn over Him. So it is to be. Amen. Rev 1:8 " I am the Alpha and the Omega, " says the Lord God, " who is and who was and who is to come, the Almighty. " carbohydrates Hi everybody, Attached you will find a small piece of information regarding carbohydrates that my nutritionist/dietician gave me. She uses the glycemic index by Mendosa as do I. Sorry I could not send it in another fashion but the attachment. Ruth Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 28, 2006 Report Share Posted October 28, 2006 Hello to all, Here is the small blurb my dietician/nutritionist gave to me regarding carbohydrates when I first started using the glycemic index by Mendosa. I still eat bread, just carb-wise bread made out of high protein flour and pasta that is whole wheat and watch my portions. I had to re-type this because I wasn't sure how to move this file to an e-mail. Ruth Carbohydrate refers to the amount of sugars, starches and fiber in food. Carbs are essential sources of energy that convert into sugar when digested. The best carbs raise blood sugars slowly, providing a sustained source of energy. The new food labels include the total carbohydrate into sugars and fiber. Fiber doesn't raise blood sugar levels and is important in slowing down the absorption of sugary, starchy, less healthy carbs. The nutrition label doesn't tell the whole story; check the ingredient list, and consume more items that contain whole grains. Stay away from foods that contain fast acting carbs such as white flour, also enriched or wheat flour. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 28, 2006 Report Share Posted October 28, 2006 Good points. carbohydrates > Hello to all, > > Here is the small blurb my dietician/nutritionist gave to me regarding > carbohydrates when I first started using the glycemic index by Mendosa. I > still eat bread, just carb-wise bread made out of high protein flour and > pasta that is whole wheat and watch my portions. I had to re-type this > because I wasn't sure how to move this file to an e-mail. > > Ruth > > > > Carbohydrate refers to the amount of sugars, starches and fiber in food. > Carbs are essential sources of energy that convert into sugar when > digested. > The best carbs raise blood sugars slowly, providing a sustained source of > energy. The new food labels include the total carbohydrate into sugars > and > fiber. Fiber doesn't raise blood sugar levels and is important in slowing > down the absorption of sugary, starchy, less healthy carbs. The nutrition > label doesn't tell the whole story; check the ingredient list, and > consume > more items that contain whole grains. Stay away from foods that contain > fast acting carbs such as white flour, also enriched or wheat flour. > > > Quote Link to comment Share on other sites More sharing options...
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