Thread: Carb Sources
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07-26-2004, 05:03 AM #1Member
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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.Last edited by xenithon; 07-26-2004 at 06:19 AM.
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07-27-2004, 02:25 PM #2Member
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B U M P
Anyone got any ideas?
Thanks,
X
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07-27-2004, 02:47 PM #3
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.
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07-27-2004, 02:51 PM #4
quinoa, barley, amaranth are great grain substitutes
quinoa and barley can be used inthe place of rice.. or mixed with rice
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07-27-2004, 03:09 PM #5Member
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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)
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