Karen
3/22/2019
6:39:32 PM | |  | | | TRY ME INSTEAD!!! |
Hi Donna,
This last post is a winner too! I'd read the one Peter had posted about the reasons for different vegetables a long time ago, but I read it again today with renewed interest because my last "five percent" of getting to the finish line is my struggle with biofilm. This info will really help me when I go to the grocery store this afternoon. I'm inspired!
Also inspiring was his list of different raw herbs he includes in his food intake each day. I forget to buy those, and besides the health benefits, these herbs will enhance the flavor of any dish.
You'd mentioned limiting brown rice, brown rice pasta, and quinoa because they have high carbs.
You're right...they REALLY do...and because of this, (with very minor exceptions) I no longer include these in my diet at all. In my opinion, even if I could fit the totals into my daily carb "budget," I'd be kind of afraid of consuming so many carbs in one sitting. It can't do anything but make the pathogens extremely happy to get a big hit of carbs all at once.
I've looked up the following just for a little visual...this will let everyone know why the above mentioned carbs should be avoided:
One cup cooked brown rice: 28.58 grams of net carbs
One cup of cooked rice pasta: between 36 and 42 grams of net carbs depending on the type
One half cup of cooked quinoa: 17.9 grams of net carbs
Since we're aiming for between 20 to 30 net carbs per day, these would be total budget busters not to mention a big hit of pure carbs in our systems in one sitting.
Thanks again for searching for these great older posts.
Looking forward to tomorrow!
Love,
Karen |
