Oatmeal Is It The Carb Of Choice While Dieting???

[ArmaniMark]

Do any of you guys eat the skin on Yams.... someone told me the skin has just protein in it... I don't believe it but maybe you diet gurus can help me..

 

[JKurz1]

well, it makes sense as your skin is made up of protein, HOWEver, it's very minimal at best......dont count it as part of your totals, as it is an incomplete protein source......I eat it cause I'm too lazy to shave it off.....fiber.....

 

[Millie]

Remind me what we are disagreeing about...........that Whole Wheat bread does NOT have to processed and can be a very healthy carb source? Get a grip bro.....flax, wholemeal, stone ground breads are IDEAL!

dude, all i'm saying is that regular potatoes are not worse than whole wheat bread. these 2 have pretty much the same GI value. and this is where we disagree.
and IMHO, your "ideal" version of whole wheat bread is great, but not very popular, since this is organic, stone-ground etc. etc. it's just not something your average person would buy.

anyway, i'm done here. everyone is entitled to their opinions.

 

[JKurz1]

dude, all i'm saying is that regular potatoes are not worse than whole wheat bread. these 2 have pretty much the same GI value. and this is where we disagree.
and IMHO, your "ideal" version of whole wheat bread is great, but not very popular, since this is organic, stone-ground etc. etc. it's just not something your average person would buy.

anyway, i'm done here. everyone is entitled to their opinions.

ANDall I'm doing is making sure people are aware that the info. you are posting is bogus.........look here.....

http://www.diet-i.com/glycemic-index-rice-potatoes-bread.htm

The GI of a baked potatoe is about 93! NINETY- THREE!!! That's extremely high.........

Whole wheat, stone ground bread is roughly 50.........HUGE difference chieif, now I'm done here.........

 

[BrandonXJ]

The way I thought it works (and I could be wrong, so someone correct me if I am) is that if your white potato, or whole wheat bread, whatever, is consumed at the same time with animal proteins (which are low GI anyways) that it will slow the absorbtion and that lowers the whole GI value of the meal.. and that is what is important, not just the seperate GI values of each part of the meal.

 

[Millie]

ANDall I'm doing is making sure people are aware that the info. you are posting is bogus.........look here.....

http://www.diet-i.com/glycemic-index-rice-potatoes-bread.htm

The GI of a baked potatoe is about 93! NINETY- THREE!!! That's extremely high.........

Whole wheat, stone ground bread is roughly 50.........HUGE difference chieif, now I'm done here.........

and according to this

http://diabetes.about.com/library/mendosagi/ngilists.htm
"602 Baked potato
Ontario, white, baked in skin (Canada) 60 150 18"

the GI of a baked potato is 60 and GL is 18.

 

[JKurz1]

and according to this

http://diabetes.about.com/library/mendosagi/ngilists.htm
"602 Baked potato
Ontario, white, baked in skin (Canada) 60 150 18"

the GI of a baked potato is 60 and GL is 18.

What are we doing? Seriously.....arguing over a f-ing baked pototoe? WHo gives a flying f..................listen, we ALL tend to analyze our diets wayyyy too much..there is so much more.....just eat, eat, eat and be strong.......and YES, mixing it with a protein source and/or fats will nulify the spike in insulin, esp. if using r-ala..........kill this thread.............

PS. good chat though.........