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South Beach and Cooking-Figuring GI

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Old 06-29-2008, 10:25 PM   #1
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Default South Beach and Cooking-Figuring GI

Ok. So I'm about to start Phase 2 tomorrow. I lost 7 pounds on Phase 1 so I'm motivated. I do plan on taking it slow and doing what it says...adding one starch and 1 fruit a day. But, when I get further into Phase 2, how do you figure the approx. GI of your recipes. For example, according to some lists I've found online, buckwheat flour is fairly low GI. I make pancakes for my kids with 1/2 buckwheat, 1/4 graham and 1/4 whole wheat flour. So, is that bad? Good?

I'm just not sure how to determine if something is really okay or not unless I see it specifically listed. Am I just freaking out over nothing? I guess I could just see how it affects my weight but I'm not sure I want to take the chance of haivng it trigger cravings. I've all but gotten rid of them on Phase 1.

TIA for any help or suggestions.
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Old 06-30-2008, 05:58 AM   #2
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Congratulations on a good Phase I loss. For Phase II, go slowly and figure out what works for you.

I don't know enough about the GI/GL to help you figure it out. However, we do have a part of the Forum here where you may find answers. Is there some reason you need to figure out the GI? I think most of our South Beach Recipes are already fairly low GI.
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Old 06-30-2008, 07:59 AM   #3
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During Phase II and still trying to lose weight, I honestly make separate meals, especially for breakfast. I make the protein pancakes for myself, and regular ones for my kids (3 and 5 years old). Once I get to maintenance, I'll try to find a recipe everyone will like that contains the whole grains. I guess for me, I have enough occupied trying to keep my diet up, without finding stuff that I can eat that is appropriate for them. It's much less stressful this way for me, and gives me time to research.

(PS - I have one of those immersion blenders...best thing EVER for this diet...takes about 2 seconds to make protein pancakes, and easy clean up...so not a big deal to make it separate!)
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Old 06-30-2008, 08:16 AM   #4
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i just use ingredients all permitted on SBD and make sure that until i know how I react to it that grains/starches and fruits are paired with fat, dairy and/or protein.

it's not rocket science.. don't make it harder than it has to be.
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Old 06-30-2008, 09:39 AM   #5
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TwynnB - Can you get Bob's Red Mill products where you are? They make a high fiber whole grain pancake mix that the whole family should like. I make it and serve with applesauce or fruit compote.
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Old 06-30-2008, 02:25 PM   #6
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Quote:
Originally Posted by CyndiM View Post
TwynnB - Can you get Bob's Red Mill products where you are? They make a high fiber whole grain pancake mix that the whole family should like. I make it and serve with applesauce or fruit compote.
I've seen some of their products....I'll have to check!! I'm slooooowly weaning my hubbie over to the new diet....

That might be one of the next steps!!
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