I have another question for Colinda...

eminbmore

Jumping on the bandwagon - hope it's ok!

And actually I have two...

What's the story with digestible carbs, versus the regular old carb count on the nutrition facts? I was reading about low carb pasta, and the carb count on the box is normal, but they say it's low carb because the digestible carbs are low? Is this a bunch of hooey?

What are your thoughts on sugar vs artificial sweetener? I feel like both are crappy options, obviously - but I can't give up my one cup of coffee a day, and I can't drink it black.  In your opinion, what's the best way to make it sweet (we're talking the equivalent of 1 tsp of sugar).  

ColindaP

Hey girl,

Good timing! (You were stalking, weren't you?)

I will tackle these when I get back from the gym. They're a little more involved than "whey not soy." 

eminbmore

I am always stalking    you!

LOL. 

ColindaP

Ok, so about the digestible carbs vs regular carbs...I'm gonna revert back to my trite motto of: eat real food. Pasta with 37g of fiber is not real food. It's...I dunno, tree bark or something. It took a while to get used to, but to eat low carb, I just stick to foods that are naturally low carb, instead of low-carb engineered frankenfoods. I'd rather use spaghetti squash than low-carb pasta. Or just have pasta once or twice a month, and make it a treat.

My thoughts on artificial vs real sugar is everything in moderation. I try to avoid eating sweetened things every day, whether that be with artificial sweeteners or sugar, to wean my sweet tooth away. If I do sweeten my occasional coffee, I normally use a small amount of Splenda - but I actually prefer to add heavy whipping cream to my coffee. Try it. It is so rich you don't even miss the sugar. Also, avoiding sugar on a regular basis makes me feel less guilty when I do cheat, because even though I know it's bad for me, I also know I'm not regularly infusing my body with the stuff, so my body can recover from it better. Also, interestingly about artificial sweeteners is that they still cause your blood sugar to rise. Not as much as real sugar, but it's a Pavlovian response. The body is so conditioned to sweet = insulin that it releases a small amount in preparation for the onslaught of glucose.

eminbmore

Thanks!

That's kind of what I was thinking - for both actually - veering towards eating real food, as opposed to super processed or manufactured.  Artificial sweeteners freak me out (and I get migraines from Splenda - lovely).  It's crazy that the body has the same reaction as it does to sugar! 

It's kind of nuts to be looking at food this way, I feel like I'm reexamining everything.  I dunno - I just feel like I'm opening my eyes to lots of stuff. 

Oh - and I had a two hour glucose test today, and I felt great! When I had my three hour when I was pregnant with DS I remember the drink made me feel awful, and I had a huge sugar spike followed by a huge drop and I thought I was going to vomit the whole time.  Today though, I barely felt the sugar at all - and felt totally fine through the whole test.  I feel like this is a good sign that eating this way is helping me.  Yay

ColindaP

eminbmore:

Thanks!

That's kind of what I was thinking - for both actually - veering towards eating real food, as opposed to super processed or manufactured.  Artificial sweeteners freak me out (and I get migraines from Splenda - lovely).  It's crazy that the body has the same reaction as it does to sugar! Well, it's the same reaction, but to a lesser degree. Try the heavy cream in your coffee and report back

It's kind of nuts to be looking at food this way, I feel like I'm reexamining everything.  I dunno - I just feel like I'm opening my eyes to lots of stuff. This is a good thing! I've turned my husband almost as neurotic as I am. 

Oh - and I had a two hour glucose test today, and I felt great! When I had my three hour when I was pregnant with DS I remember the drink made me feel awful, and I had a huge sugar spike followed by a huge drop and I thought I was going to vomit the whole time.  Today though, I barely felt the sugar at all - and felt totally fine through the whole test.  I feel like this is a good sign that eating this way is helping me.  Yay You are absolutely correct. Your body is processing the sugar better because the insulin can do its job.