Silk Naturals

It's not that they are bad, just that they are high GI (they have a large impact on your blood sugar). This also depends on how you cook them. I generally cook them with the skins on, and eat them with protein.

Actually, yeah, I do like walking, just somehow my normal habits seem to be forgotten now I'm a mum, will have to get back into it. There is a lovely walk along the Yarra, I'm gonna start doing it again for sure! Hey, maybe I can even walk to ALDI & have the pusher to take my hoard back

And not wean for another, hmm, 2 or 3 years Bfing totally gives you the most awesome clothed body,slim(ish) with big boobs, (shame once you get the clothes off you can see the spare tyre, stretch marks & boobs heading south :O )

Does the GI thing mean potatoes are easier to digest than other carbs? Never quite understood that one really. I will eat potatoes anyway possible, my mum is Irish, I grew up on potatoes.

What do you get in an Irish mixed grill?
Mashed potatoes, roast potatoes, boiled potatoes, baked potatoes, chips , om nom nom.

Seroisly though, how does cooking pasta more make it worse, I thought it only has more water in it?

booboo wrote: Does the GI thing mean potatoes are easier to digest than other carbs? Never quite understood that one really. I will eat potatoes anyway possible, my mum is Irish, I grew up on potatoes.

I'm not really sure if it means that; I do know that it means higher GI foods are converted to sugar quickly and affect out insulin levels, which affects our hormones and blood sugars. If you're prone to acne, this will cause acne galore; if you tend to pack on weight, this will help keep the stubborn weight there.

What is the Glycemic Index?

Not all carbohydrate foods are created equal, in fact they behave quite differently in our bodies. The glycemic index or GI describes this difference by ranking carbohydrates according to their effect on our blood glucose levels. Choosing low GI carbs - the ones that produce only small fluctuations in our blood glucose and insulin levels - is the secret to long-term health reducing your risk of heart disease and diabetes and is the key to sustainable weight loss.

It is hard to do. I won't lie. Unless you have the time, money, and means (none of which I think most of us have, it's time-consuming, expensive, and if you don't like in a health-conscious area it's nearly impossible), eating only low-GI foods long-term isn't really plausible for most of us. And not all low-GI foods are filling. Quinoa for instance... far less filling for me than regular old oatmeal. But I don't have time to slow-cook raw oats on the stove for breakfast... so instant it is. Some changes are really simple, like adding agave nectar or truvia (which really does taste like sugar, it's just a bit coarser though) to my tea instead of honey. It's just something that's really interesting to look into. If you try it, you're likely to see results. Even if you just make a few changes, you're likely to notice a difference.

It just helps to know all aspects of what affects our weight. Blood sugar isn't really something most people think of in terms of weight loss, but it helps to know how that affects it too and why, and what we can do about it.

I love potatoes. I won't lie. But instead of eating them several times a month, my skin is much, much happier eating them a few times a month instead, with cinnamon supplements which help control the blood sugar too. Regardless of how you cook certain foods, our bodies still convert them to sugar quicker. With a potato, it isn't cooking them with the skin that makes the difference, although eating the fibrous skin may fill you up quicker and lead to eating less potato which in turn has less of an impact than eating the whole potato. To see a difference in my weight it took about 2 weeks of low-GI eating. Unfortunately I wasn't able to sustain it and aside from eating less corn and potatoes and reaching for agave nectar and truvia more, I've fallen away from it.

booboo wrote:Seroisly though, how does cooking pasta more make it worse, I thought it only has more water in it?

Hi booboo
Love your username, it is cute!
The more you cook the pasta the more it will be more "disolved" ,in a lack of a better word. And therefor when you eat it it will be quicker to digest and this will raise your bloodsugar incredibly fast, but since it will be high in GI it will drop fast too, giving you a big drop in the bloodsugar that will leave you feeling hungry faster. Cooking it al dente for example will make it harder and take longer for the digestive system to break down the molecules. This will make a big difference in the timespan the food is digested, and threrefor make the bloodsugar be raised and dropped in a more calm way, not giving those fast ups and downs in the bloodsugar level.

Hope that was helpfull.

I have to stay away from pasta, potatoes, white flour, white rice etc because of my health. When I stay away from these types of food, and replace them with vegetables to my proteins, my bloodsugar has really calmed down. But others can eat these things without any problems, so it is really different from person to person.

ChristineLynnP wrote:
Quinoa for instance... far less filling for me than regular old oatmeal. But I don't have time to slow-cook raw oats on the stove for breakfast... so instant it is.

Slowcooker to the rescue! Precook a weekly batch of steel cut oats in the slow cooker: store in fridge and all you have to do is reheat your portions in the morning.
Here is a good basic recipe: http://www.food.com/recipe/steel-cut-oa ... pot-101101
I used to mix in other grains to switch it up a bit and get more benefits, like spelt or quinoa or amaranth, and added a bit of protein powder too. Power breakfast!

I definitely agree: eating healthier is more time consuming and can be more expensive, but shortcuts, bulk purchases mass prepare d ahead of time can help.
I have large 'green' bags that hold washed and cut lettuce and celery and other leafy greens fresh for days in the fridge, and I also pre-soak and dehydrate my nuts and seeds and store them in Ball's jars in the pantry and counter. You could pre-chop some salad toppings for a couple days ahead, too. I find it to be a great motivator for the boyfriend, who otherwise wouldn't bother eating at home, just go out for a quick fix

I find prepping in the kitchen therapeutical, and it saves me a lot of time during the week when I have all that healthy stuff already ready to go for my meals.
It's different for everyone, just noting my experience

Second on the slow cooker, and bulk buys. I can't live without my pressure cooker either- it's like a slow cooker for moments when you can't plan ahead.

I discovered a new thing with steel cut oats over the weekend, and I'm thrilled (yes, I get excited over oatmeal). I put the oats in a pot with water with some dried cranberries, brought it to a boil, then just turned off the heat, put a lid on it and let them soak over night. The next morning they were pretty much just the way I like them- all I had to do was microwave them to warm them up. Super yummy, and easy!

Food is always so different with the way our bodies process them- potatoes for me are kind of a super food because they fill me up so well for so few calories. They sit in my tummy like a chunk of lead, and it's perfect for a cold night- I'm not nearly as tempted to snack when I have them for dinner.

that makes sense, that potatoes are different for different people. I consider them to be a superfood, because I know they have lots of vitemins & are unprocessed. I'm sure it can't be as simple as saying things like potatoes are bad. I did used to get a lot of jawline acne, nothing (& I tried *everything* worked, until I read one day that resting your face on your hand can transfer bacteria that keep it going. Since I got out of the habit, it just slowly went away (that could be coincedence, but I really don't think so).

I also find quinoa really filing.

What are steel cut oats? Are they rolled oats?

Does low/high GI stuff work the same for everyone, or does it depend on an individuals tolerence, or blood glucose levels, or insulin levels, or the rest of there diet, or how old they are, or other stuff?

I'm not an expert, I'm just kinda sceptical that it is just as simple as avoiding potatoes (being the superfood of coarse)

hey everyone, this is probably a lame question, but have been thinking so much I have got good & thoroughly confused. Is a "healthy diet" the same healthy diet for everyone? (does that make sense?), or do people have differernet needs depending on their own body? thanks

Hi All

Oh I think I need to catch up with the tread talking lol

Okay I forgot to post last week but I maintained - yay

This week I've managed to lose 4lbs Yippee which means ............. (now for drum rolls)
I got my 4 stone certificate with rosemary conley
I have achieved my target for 'lose a belly, win a telly' contest with Rosemary conley and...................... (louder drum roll)

I have lose a total of 10st 1lb before my 3 year dieting anniversary on 3rd Dec. I promised myself that when I hit this point I would find the courage and be brave and post my starting weight, so here goes.

On 3rd Dec 2007 I weighed 27st 8lb and now as of today I am 17st 7lbs. I don't post this for compliments, but just wanted to show every women that no matter how big you are, or how you think you don't have the strength to keep to a diet.......... you do trust me. If I can do it anyone can and yes I've had my set backs and the best tip I can give you is don't listen to anyone who says "you can't do that" or "I really didn't think you would stick to it". Just keep striving to you goal and accept it will take time to lose the weight (if you're a bigger lady).

I just can't believe I've done 10st and while I'm writing this I'm getting a little misty-eyed. 3 years ago I never thought I could do it and now I really have (tears down the cheek now). This has been the single most amazing, liberating, wonderful experience of my life. To all my fellow dieters out there my heart goes out to you all

I would like to thanks everyone for you encouragement, kind words (seriously tears now). You have now idea what those words have meant to me, someone who thought she would be big all her life and not I'm not. I can't wait to come home and post in this thread and talk to you all truly a big thanks and hug from me to you all. I hope you all have a wonderful xmas. And I think it goes without saying but a special thanks to Karen for this forum so I can post my achivements. Also a big THANK YOU to all the SN crew for all the hard work you do ( this include Karen and Jenw)

Big love to you all
Sarah