Don't want to lose weight

[vector2]

Originally Posted by Riverj

My body reacts to whole grains worse than it reacts to refined grains. Whole barley and whole wheat breain spike my blood sugar more than refined pasta and white bread.

This is pretty much impossible from a physiological standpoint assuming you're not cooking the whole-grain product longer than the refined product (longer cooking makes grains much easier to digest). I'll believe you once I see blood glucose readings 2 hours after you eat 4oz of whole wheat pasta cooked for 10 minutes, and then a separate reading on a different day for 4oz of white pasta.

[Riverj]

Originally Posted by vector2

This is pretty much impossible from a physiological standpoint assuming you're not cooking the whole-grain product longer than the refined product (longer cooking makes grains much easier to digest). I'll believe you once I see blood glucose readings 2 hours after you eat 4oz of whole wheat pasta cooked for 10 minutes, and then a separate reading on a different day for 4oz of white pasta.

Have you tried it yourself?
Whole wheat pasta is as refined as white pasta.
Pasta is made from flour durum bound with water.
Flour is already an as refined as it get food which is quickly absorbed. Giving it the shape of pasta doens't change much the fact that it has an high impact on blood sugar. Whole flour and white flour have an identical impact on blood glucose, because grounding a seed makes it easily and quickly absorbable. The difference is so little to be negligeable.

In this table you can see that whole bread has an higher GI and GL than white bread.

Glycemic Load Table
(GL is multiplied by 10)

[vector2]

Originally Posted by Riverj

Have you tried it yourself?
Whole wheat pasta is as refined as white pasta.
Pasta is made from flour durum bound with water.
Flour is already an as refined as it get food which is quickly absorbed. Giving it the shape of pasta doens't change much the fact that it has an high impact on blood sugar. Whole flour and white flour have an identical impact on blood glucose, because grounding a seed makes it easily and quickly absorbable. The difference is so little to be negligeable.

In this table you can see that whole bread has an higher GI and GL than white bread.

Glycemic Load Table
(GL is multiplied by 10)

On that same page, white pasta has a higher GI than whole wheat. Regardless, GI is notoriously inconsistent (according to Taubes in 'Good Calories, Bad Calories') and it varies tremendously from source to source. On this page, this page, and this page, white bread has a higher GI than whole wheat.

The difference may be negligible, but excess fiber is proven to slow absorption to some extent. You claimed that whole grains spike your glucose more than refined. This seems pretty unlikely.

Also, the fact that flour is turned into a pasta shape isn't the important point. Boxed pasta is dried, and the duration of the cooking time is what affects its digestibility. The rawer the pasta's center is, the longer it takes digestive enzymes to do their work.

[not2late]

Originally Posted by Riverj

I have read DANDR cover to cover. Since I live in Europe, from my experience, the delivery of a book I order in American will take a couple of months.

If you have read the book cover to cover, then you have read Chapter 17: "Lifetime Maintenance" and you don't need me to give you a summary of it at all.

In reference to your difficulties with grains, in your last thread, you were advised to seek medical attention because some posters thought your symptoms were similar to celiac disease. Have you consulted your physician?

By the way, have you followed the advise given to you at the other low carb support board? It was similar to ours you know.

[Riverj]

Originally Posted by not2late

If you have read the book cover to cover, then you have read Chapter 17: "Lifetime Maintenance" and you don't need me to give you a summary of it at all.

Yes but someone suggested Atkins for Life is different.

In reference to your difficulties with grains, in your last thread, you were advised to seek medical attention because some posters thought your symptoms were similar to celiac disease. Have you consulted your physician?

Yes, everything was negative, I have no antigliadin antibodies.
My doctor won't put me through the stress of a GI tract test since the main tests came out negative and I have not clear symptoms of celiac.

By the way, have you followed the advise given to you at the other low carb support board? It was similar to ours you know.

I was told to raise carbs, I'm still not sure how since I don't tolerate most of them and they easily disrupt my blood sugar balance.

[Georgiana]

Originally Posted by Riverj

I have read DANDR cover to cover. Since I live in Europe, from my experience, the delivery of a book I order in American will take a couple of months.

Amazon does not deliver DANDR from the US, but from a European country (usually the UK). I live in Germany and it took 6 days to get mine.

Just experimenting, feeling sick and finding out I don't tolerate lot of foods.

Experimenting with what? Can you tell us all the new foods you experimented with, the time of day when you had them, what you had them with, in what amounts and how often you had them, and what other foods you ate that day? Or better give us your complete menus for the past week. Include quantities (measured raw) for absolutely everything and separate your foods between meals. For e.g.:

Breakfast
2 large eggs
1 oz Swiss cheese
1 cup mushrooms

Lunch
.......
.......

Dinner
.......
.......

[Georgiana]

Originally Posted by Riverj

Yes but someone suggested Atkins for Life is different.

Oh, and unless you got this in a PM, what you were told in the forums is that the Maintenance Phase in DANDR is the same as the one in "Atkins for Life".

Or maybe I just can't find the post you're referring to, in which case it would be great if you could post the link here or PM it to me---it's bad to have information which is so obviously wrong, because it can mislead some of our members.

[ziggy]

try eating lots of eggs/butter/red meat that will boost your natural testosterone production and Growth Hormone and IGF-1

when red meat is cooked to much it loses its Creatine so try to eat it somewhat raw just cook the outsides and leave the middle raw like chiefs do

but also make sure you smell the red meat before cooking it to know if its good
Will A Low Carb Diet Raise Or Lower Cholesterol? | MuscleHack

also if you have never ate red meat in a long time it may take your stomach awhile to adjust i remember when i did not eat it for along time when i started eating it again my gut was uncomfortable but it quickly got better now i eat it all the time


also i find eating broccoli as a nice vegetable

your thin and your body needs to build up but dont expect it to happen over night give it a few months infact it took me 6 months for my horrible life threatning gut diseases to be cured on the Atkins diet so these things take time

also do full body muscle work outs i got ALOT more energy since going to the gym and working all my muscles

also for me i stay at Rung 2 75% of the time 3 out of 4 days about but the other time i go to Rung 4 tops

so i feel great at just Rung 2 and i eat just 20-60 carbs a day i never pay attention to it just meat eggs broccoli butter feta cheese is the main foods i eat mostly always

the days i eat berries or nuts il be at like 50-60 carbs

the Rungs in the Atkins diet are to help you figure out things it says in the book and CCL and such some people like going to Rung 9 and eating whole wheat and 100 carbs a day while others like sticking to Rung 2-4 and eating about 50 carbs a day

[Riverj]

Originally Posted by Georgiana

Amazon does not deliver DANDR from the US, but from a European country (usually the UK). I live in Germany and it took 6 days to get mine.

Experimenting with what? Can you tell us all the new foods you experimented with, the time of day when you had them, what you had them with, in what amounts and how often you had them, and what other foods you ate that day? Or better give us your complete menus for the past week. Include quantities (measured raw) for absolutely everything and separate your foods between meals. For e.g.:

Breakfast
2 large eggs
1 oz Swiss cheese
1 cup mushrooms

Lunch
.......
.......

Dinner
.......
.......

Six days is quick! I ordered a low glycemic load cookbook from amazon and it took 3 months and two weeks. Last time I ordered a DVD from amazon.de it took 5 weeks to be delivered.

Anyway I have the DANDR and will just re-read the maintenance chapter just in case. I have experimented with yams, sweet potatoes, corn, turnips, brown rice, kidney beans, garbanzo beans, peas, whole wheat bread, whole wheat pasta, barley, quinoa, amaranth, kamut, buckwheat, lentils, milk. I test first the food on its own and then in a meal. At lunch they have even worse effects than in the evening, when my blood sugar stabilizes a bit, so I tested them at dinner mostly.

I haven't kept a food diary of everything I have eaten lately.
Also I have never measured anything, I don't weight foods or count calories, that's Atkins' prerogative after all. When I test new carbs I test a small amount so that the GL is less than 10. So corn was half a cob, yam was half a potato, turnip was a small one, brown rice was 1/3 cup, quinoa was 5 tablespoons before cooking, legumes is 1/2 cup, milk was a small glass.

Today I had on omelette in the morning made with two eggs, fried in half butter and half olive oil. The filling was sliced and cooked zucchini and leek stir fried in butter. On top of the zucchini I added sliced swiss cheese and a piece of pork fat. Twenty minutes after eating this I had already symptoms of blood sugar instability: feeling like crying for no reason, spaciness and forgetfullness, blurred vision and headache. I started sweating and feel lightheaded and I had ringing in my ears.

[Georgiana]

Originally Posted by Riverj

I have experimented with yams, sweet potatoes, corn, turnips, brown rice, kidney beans, garbanzo beans, peas, whole wheat bread, whole wheat pasta, barley, quinoa, amaranth, kamut, buckwheat, lentils, milk.

Great. Let me see if I get this right. Two weeks ago you were on OWL Rung 7. For the past two weeks you've gone through OWL Rung 8 and Rung 9, testing 13 (if I counted right) foods from these levels. Is this correct?

I test first the food on its own and then in a meal. At lunch they have even worse effects than in the evening, when my blood sugar stabilizes a bit, so I tested them at dinner mostly.

Okay. Let's take brown rice, for example. So you've eaten it on its own first (e.g. 1/3 cup brown rice with nothing else for that meal) and then with some food (e.g. 1/3 cup brown rice and 5 oz steak with some green veggies). Do I understand this correctly? Also, did you do both tests in one day or in separate days?

I haven't kept a food diary of everything I have eaten lately.
Also I have never measured anything, I don't weight foods or count calories, that's Atkins' prerogative after all. When I test new carbs I test a small amount so that the GL is less than 10. So corn was half a cob, yam was half a potato, turnip was a small one, brown rice was 1/3 cup, quinoa was 5 tablespoons before cooking, legumes is 1/2 cup, milk was a small glass.

Do you know how many net carbs are in 1/3 cup of brown rice or in 5 tablespoons of quinoa? Are you counting carbs at all?