Carbs: which and how much

[Canari]

As we want context and not one-size-fits-all.... We can share 1) general knowledge about carbs/sugars - 2) share our story with sugars according to our context = help for similar people.

This topic is meant to answer this type of questions - ONLY ABOUT CARBS :
- Who needs more or less
- How much and why
- starch, glucose, fructose, lactose... what to eat?

We have already discussed things like:

- Fast oxidizers can do good on a Peat diet high in sugars, and should not fast.
Slow oxidizers: the reverse...

- You should vary your carb intake every day according to how much you exercise.

Quick question about the diet portion... good carbs=rice - what kind of rice specifically? I like to only get and eat the best of the best, money not an option. Are we talking simply white rice here, or???

Also, I stopped eating any carbs from wheat and whatnot. Would adding in carbs from potatoes/sweet potatoes be good, too? or is rice really just the KING and better to stick with rice?

Potatos are ok, anything that is in Breuss protocol is ok

Breuss juice has potato, beet root, celery root, carrot and radish.
Potatoes can be a problem for people with pso and those who care about solanine (nightshade family).

 

[Canari]

White or brown rice?
It will depend on your digestion, white is easier but needs veggies to not go too fast as glucose in your blood.
Brown: more proteins and vitamins Bs at least...

Some people try to source rice with minimum arsenic, as soils are polluted and rice take it easily.

You should try to at least wash well your grains, and you can also soak them as if they were legumes. Washing is until there is no more foam!

2 interesting pseudo cereals, gluten-free:
buckwheat and quinoa.

You can both soak them no more than 3 hours, and wash them, and even sprout them 1 - 2 days for better taste, cooking and nutrients. After 2 days sprouting, they are even ok for eating raw. Buckwheat is especially interresting like this, crunchy and super tasty! Nice addition to salads or muesli.

 

[Canari]

My testimony:

- I have had a diet low in dairies and sugar for a long time. -> solved sinusitis problems.
I solved a bf's acnea problem by doing the same, in our 20s.

- I thought I had a problem with veggies' fibers, until I discovered I had it only when I was eating cooked starch at the same meal.

- Then I discovered I was gluten intolerant. No allergy and no celiac.

- Then I discovered that my digestive issues were coming back slowly, and needed to remove starch. I was still ok with sprouted cereals like buckwheat, and could use some rice and potatoes and sweat potatoes too. Ripe bananas by far the best for me!

- Then I discovered that if I was off starch I could eat sugar, 2 years peating, though i did not dare go on with sugar and home made marmelade, and turned to a fruit and dairy based diet, still with other animal proteins. Also loads of honey. Even with fresh local fruits and raw honey, this did not work for me, because I had to up intake little by little.

- This made me lower veggies. I think vegetables taste is not compatible with sweat fruits!

- Solved many problems, like superficial sleep and hot flushes, and on good way for energy levels, by fasting and then reduce sugar intake. As I have fruits, I am still off starch, that I will considere for days without fruits avaibility.

Context:

- slow type 1 - Thin and life-long active life person.

- organic acids showing a good fat metabolism and a bad sugar metabolism (lactate and succinate)

- gluten-intolerant and some SIBO

- Pre-natal intox with heavy alcohols through mother's job in lab. Detected problems with pancreas at 11. High sugar levels, low blood pressure and low pulse.

 

[HerrFisch]

IMO one of the biggest problems that people think that digestive issues comes from fiber.

I think that those people have a growth in bad bacteria and by eating fiber, some of that is fermented by bad bacteria strains which leads to digestive discomfort.

And of course, if you switch to sugar only [exaggerating!] Which will need less digestion, you will eliminate those problems.
But with this you will get SIBO as when bacteria goes into the small intestines. + you will never get rid of it.
And Im pretty sure that intolerances like gluten is from bad / damaged gut barrier functions.

 

[Minime]

Once a person becomes gluten intolerant (like myself), can it be reversed? I can no longer eat dairy or gluten. These intolerances came after developing pfs.

 

[Canari]

I think that those people have a growth in bad bacteria and by eating fiber, some of that is fermented by bad bacteria strains which leads to digestive discomfort.

I fit in what you said! But then why I can digest raw veggies if I do not eat starch with it nor any cooked veggie?
(well, I try the lentil soup now...)

Once a person becomes gluten intolerant (like myself), can it be reversed? I can no longer eat dairy or gluten. These intolerances came after developing pfs.

If it goes, it might goes last... at the moment I just do not think about it, and 15 years gluten free, well I don't mind anymore, I discovered so much good food!
I am going to post pics of my gluten-free dinner for you so you can see the yummiest!

 

[Minime]

I fit in what you said! But then why I can digest raw veggies if I do not eat starch with it nor any cooked veggie?
(well, I try the lentil soup now...)

If it goes, it might goes last... at the moment I just do not think about it, and 15 years gluten free, well I don't mind anymore, I discovered so much good food!
I am going to post pics of my gluten-free dinner for you so you can see the yummiest!

I definitely need more variety in my diet. My breakfast consists of raw greens, red grapes and cashews (probably need to stop the cashews due to high copper) while my dinner is typically ground beef with a raw vegetable mix. This is my “healthy” diet which I’ve been eating for about 13 months...no improvement in my pfs symptoms compared to my previous high carb/high sugar/junk food diet.

 

[Canari]

Apart from rice, there are many gluten-free carbs, like millet and quinoa. Sprouted buckwheat can be a very good additions to salads, and still have some carb, the more sprouted, the less carb of course. 1 day sprouting has still too much carbs for me, but it can be cooked at this stage. 2 days sprouting is fine for eating raw, and tastes great.

I have also found gluten-free OAT flakes!!!!!!!!!

Then, less known, there is a brown millet or wild millet, much more expensive, but can be sprouted or the flour is said to be ok raw.... At the moment, I slightly toast it at low heat in a frying pan. Starch changes to DEXTROSE when toasted. This is the basis of doing ready-made flour, like the tibetan tsampa or the modern canarian gofio (normally the toasting is made before milling). Of course it should not burn at all, barely change colour. https://en.wikipedia.org/wiki/Gofio Unfortunately I react to corn gluten-free gofio... maybe because all corn in Spain is GMO, dunno... Corn can give reactions on its own too. After all, we do not nixtamalize it...

Dextrinization can be a solution for preparing starch so it is easier to digest?