Carb Sources

Hi All,

I wanted to ask some questions regarding good carb sources. It is for a maintenance/slow lean mass gain diet, no cutting, no bulking. This is after a heavy cutting phase so carbs are being slowly reintroduced.

I'm quite restricted here as many things are not available here that are overseas (US/EU). I generally only have oats, kasha (buckwheat) and brown/wild rice. I really would like some more options.

At first I thought about pasta. Was told to keep away due to high GI. Then I found that most pasta high is made from pure durum semolina which ranks fairly low on the GI list which would make it very good. Then I hear that I should still stay away due to gluten which causes bloating, the same reason to keep away from breads (even the multigrain varieties). What is a good carb source which is low GI, and gluten free? I cannot eat many beans/lentils/legumes due to digestion problems (my stomach doesnt cope too well with them). Also sweet-potato: I try keep away since the variety (species) here is different to those available elsewhere in the world, and when I buy it here it has varying nutritional values which are very contradictory. Two places can sell what LOOKS like the same stuff, but one is 13% carbs and the other 25% carbs - I'd rather stick to something where I know what I am getting.

How are things such as gluten-free pasta (I have seen 3 types: made from buckwheat & rice flour, made from rye flour, made from butternut/spinach). Also gluten/wheat-free breads such as rye bread - how are they? Someone told me about something called quinoa (sp?) - hard to find but I have tracked it down. Is it worth a go? There is also other (unknown to me) things like spelt, amaranth etc. What other alternatives are there worth a try?

Thanks a bunch,
X

PS. Please try refer to actual food types, rather than brand names - most branded things AREN'T AVAILABLE here which can be bought in the US.

B U M P :)

Anyone got any ideas?

Thanks,
X

Where are you located?

I live in the caribbean so a lot of my carbohydrate intake is from indigenous root vegetables (called "ground provisions" here). They range from yams and sweet potatoes(yes there is a difference.. our sweet potato is what y'all'd call yams.. and our yams are like a humoungous starchier more fibrous english potato..with more flavour), breadfruit, eddoes, cassava...etc.

As for varying your carb sources... why would u want to swtich from what you are on right now? Simplicity makes a diet easier to follow IMO. My carb intake generally is focused around brown rice, potatoes, and oats.. with other things tossed in the mix when pressed for time.

quinoa, barley, amaranth are great grain substitutes

quinoa and barley can be used inthe place of rice.. or mixed with rice

hi there,

I am in South Africa. I have gone for a long time now and sure having fewer choices makes it simpler, but to be honest I would rather enjoy my food a bit more than chug it down out of neccessity :) If I were a competing BB'er or athlete it would be a different story though...

I will try those others. Do you know if they are gluten-free (that's after all why I was told to keep away from wholewheat pasta's - low on the GI but lots of gluten = bloating)