Guest guest Posted January 10, 2004 Report Share Posted January 10, 2004 > > > B " H > OK...thanks Duncan for your response...maybe I'm mixed up on what > carbohydrates are no-nos. I thought no simple carbs and no sugars at > all...because all veggies are carbs, right? Even those that grow above > ground? I'm thinking right now that any veggie that's a tuber (under > ground) is out as it's too starchy, and all those above ground are > ok...but even " sugar snap peas " that are soooooo sweet tasting? Veggies are either carbs or concentrated carbs. They release energy in the varying ways according to what carbs exactly they are, and how much inulin is in them etc... The mineral, vitamin and fiber component of what you eat is important. Sweeter veggies usually release energy a bit faster. If the snap peas or carrots taste sweet, they have sugar in them, yes. > Are > they still ok? Also got my jug of vegetable glycerin...boy that's like > stevia syrup, it's so sweet. Yet that's ok, I guess. So it's not just > the taste but rather how the metabolism goes after the food, is that > accurate? Now, I think I blew it again....I never used tofu, but > bought some as it seemed like it could be used as a good substitute in a > lot of recipes...made a cocoa pudding with it which I sweetened with > veg glycerin...next time I'll cut back on the sweetener...but then I > thought, is tofu a fermented soybean product? So maybe it's out! On > the other hand, I thought fermented soybeans were called miso? I'm so > confused. For my part, I can do the anti-candida diet eating only > proteins and above ground veggies...but my 8 yr old is going nuts (lots > of it must be die-off) but she's having a fit over having nothing to > eat. And she really isn't eating...hardly anything the last week...and > she only weighs 40# as it is. Thought I'll try to bake with bean flour > and veg glycerin, but I still need to know what the carb status of > amaranth, quinoa, sorgum flour, tapioca, arrowroot etc is. I thought > brown rice was ok...but now I'm not so sure. HELP! Going nuts with my > daughter on this! Maybe she can have a more liberal diet as her > candida is not as long standing as mine? Any Yestie Kids resources? > HELP! Duncan? Anyone? One big help might be a good diabetics cookbook, but generally if you avoid the foods that are nearly all carbs (all the grains you mentioned), you'll do OK. Duncan Crow Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 10, 2004 Report Share Posted January 10, 2004 Ok now I'm confused again. Vegies are carbs? But we cant have carbs, and we're supposed to eat the '200 vegetables'.. help! Re: Grains Again > > > B " H > OK...thanks Duncan for your response...maybe I'm mixed up on what > carbohydrates are no-nos. I thought no simple carbs and no sugars at > all...because all veggies are carbs, right? Even those that grow above > ground? I'm thinking right now that any veggie that's a tuber (under > ground) is out as it's too starchy, and all those above ground are > ok...but even " sugar snap peas " that are soooooo sweet tasting? Veggies are either carbs or concentrated carbs. They release energy in the varying ways according to what carbs exactly they are, and how much inulin is in them etc... The mineral, vitamin and fiber component of what you eat is important. Sweeter veggies usually release energy a bit faster. If the snap peas or carrots taste sweet, they have sugar in them, yes. > Are > they still ok? Also got my jug of vegetable glycerin...boy that's like > stevia syrup, it's so sweet. Yet that's ok, I guess. So it's not just > the taste but rather how the metabolism goes after the food, is that > accurate? Now, I think I blew it again....I never used tofu, but > bought some as it seemed like it could be used as a good substitute in a > lot of recipes...made a cocoa pudding with it which I sweetened with > veg glycerin...next time I'll cut back on the sweetener...but then I > thought, is tofu a fermented soybean product? So maybe it's out! On > the other hand, I thought fermented soybeans were called miso? I'm so > confused. For my part, I can do the anti-candida diet eating only > proteins and above ground veggies...but my 8 yr old is going nuts (lots > of it must be die-off) but she's having a fit over having nothing to > eat. And she really isn't eating...hardly anything the last week...and > she only weighs 40# as it is. Thought I'll try to bake with bean flour > and veg glycerin, but I still need to know what the carb status of > amaranth, quinoa, sorgum flour, tapioca, arrowroot etc is. I thought > brown rice was ok...but now I'm not so sure. HELP! Going nuts with my > daughter on this! Maybe she can have a more liberal diet as her > candida is not as long standing as mine? Any Yestie Kids resources? > HELP! Duncan? Anyone? One big help might be a good diabetics cookbook, but generally if you avoid the foods that are nearly all carbs (all the grains you mentioned), you'll do OK. Duncan Crow Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 10, 2004 Report Share Posted January 10, 2004 Hi , > > Ok now I'm confused again. Vegies are carbs? But we cant have carbs, and > we're supposed to eat the '200 vegetables'.. help! > And to confuse you even more, inulin, that's instrumental in your cure, is a carbohydrate, but it can't be used by yeast. So is cellulose, and yeast can't use it at all either. Use vegetables that are good sources of inulin and fiber rather than good sources of starch and sugar. Carbohydrate means that it's made of carbon and hydrogen. There are many types, and some release energy to the body, or are used by yeast slower, than others. Duncan Crow Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2004 Report Share Posted January 12, 2004 On Sat, 10 Jan 2004 13:40:42 -0800, you wrote: > > >> There also was some scientific reason for why >> yogurt doesn't really have a Is inulin like fiber, or a separate >> category type of a carb? If you all notice on the carb breakdown >> section they often give subcategories such as fiber, sugar, and " other " . >> (The sum of them adding up to total.) Would be very interested in >> finding a list if one exists that go into more detail of what kinds of >> carbs do and don't feed yeast. Thanks, Kari > >I generally agree with what you said Kari, then trimmed it off. > >Inulin is a soluble fiber, that happens to be broken down by friendly >bacteria in the gut. It is in its own category, like cellulose (another >carb) is. Because it releases energy, it still must be called a carb, >plus the calories of a teaspoonful are about 1.7, (probably due to the >natural sugar and FOS in it.) > >The list you're looking for is on my website in the rather extensive >document " Inulin: A Comprehensive Scientific Review " . >http://members.shaw.ca/duncancrow/inulin_prebiotic_probiotic.html >Scan the document and find the chart for bacteria and the substrates >they grew on. There's one for yeasts too. The only thing I have a >problem with is that most but not all of the studies used native rather >than refined inlin like I have. > >Also the concept of which enzymesare required to break down sugars, and >whether they're produced or not by whatever bacteria and yeasts, is >near the beginning of the document. > >Duncan > Duncan, I am very sensitive to carbohydrate which is why I'm reluctant to try your inulin even though it is sugar and fos free. I think you mentioned it had about 1% sugar in it. So I will be absorbing 1% sugar. Is this right? Thanks for all your help in this group. UK Quote Link to comment Share on other sites More sharing options...
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