Whole Grains
Mar. 16th, 2006 10:25 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
livingdebToday I decided that a good diet to go on would be a no-processed-carbs diet. You can have carbs, but they have to be whole grain. On this diet, you could almost never eat at restaurants.
I didn't bring a lunch to work yesterday, and went on a mission to find a sandwich on whole-grain bread for less than $5. I ended up at a sub shop where I asked for the bread with the most whole grains in it. I suspect that at least 50% of the flour in that bread was white flour.
Today I had a burrito in a "wheat" tortilla, which seemed like it could have been all whole wheat. One thing that bothers me is that you generally have a choice between whole grains and a flavor. You could never have, say, a whole-wheat spinach tortilla. Or a whole-wheat parmesan cheese bread. Or a blueberry bran muffin. So sad.
And do you want your Asian food on brown rice? Not likely. (There's actually one place I know of that has that option, but every one of their dishes is very, very sweet.) Do you want a whole wheat pizza crust? (Again, I know of just one place.)
My friends who go on carb-free diets just go places where even after leaving the bread out, you still have enough to eat. (Sushi places and Mongolian barbecue places. Texas barbecue would probably work, too.) Or they order twice as much as they regularly would because they're not eating the bread part. I can't quite get myself to just toss half a meal, because of growing up in my family's depression era. Also, I could totally live on just the bread and dairy food groups. Mmm.
I've gotten to where most foods in my house are whole grain. (Except maybe for the germ, but at least the bran's in there.) I'm happy with whole wheat pastry flour for all cooking. I have brown rice, though I haven't had the guts to try rice pudding with it yet. I found whole-grain couscous. I love DeBole's pastas made with Jerusalem artichokes. (I don't know if this counts as whole-grain, but it does have as much fiber as whole-grain pasta.) I have whole-grain raisin bran with flax, which I mix with a low-fat whole-grain granola to make it yummier. We get that totally crazy Ezekiel bread. And less radical hamburger buns and tortillas.
And I tried my new home-made biscuit recipe with the tuna biscuit bake, and that works.
But I still don't know how to get whole-grain ramen noodles. Or to eat out properly.
Well, I'm not going on this radical diet, but I'm moving in that direction.
I didn't bring a lunch to work yesterday, and went on a mission to find a sandwich on whole-grain bread for less than $5. I ended up at a sub shop where I asked for the bread with the most whole grains in it. I suspect that at least 50% of the flour in that bread was white flour.
Today I had a burrito in a "wheat" tortilla, which seemed like it could have been all whole wheat. One thing that bothers me is that you generally have a choice between whole grains and a flavor. You could never have, say, a whole-wheat spinach tortilla. Or a whole-wheat parmesan cheese bread. Or a blueberry bran muffin. So sad.
And do you want your Asian food on brown rice? Not likely. (There's actually one place I know of that has that option, but every one of their dishes is very, very sweet.) Do you want a whole wheat pizza crust? (Again, I know of just one place.)
My friends who go on carb-free diets just go places where even after leaving the bread out, you still have enough to eat. (Sushi places and Mongolian barbecue places. Texas barbecue would probably work, too.) Or they order twice as much as they regularly would because they're not eating the bread part. I can't quite get myself to just toss half a meal, because of growing up in my family's depression era. Also, I could totally live on just the bread and dairy food groups. Mmm.
I've gotten to where most foods in my house are whole grain. (Except maybe for the germ, but at least the bran's in there.) I'm happy with whole wheat pastry flour for all cooking. I have brown rice, though I haven't had the guts to try rice pudding with it yet. I found whole-grain couscous. I love DeBole's pastas made with Jerusalem artichokes. (I don't know if this counts as whole-grain, but it does have as much fiber as whole-grain pasta.) I have whole-grain raisin bran with flax, which I mix with a low-fat whole-grain granola to make it yummier. We get that totally crazy Ezekiel bread. And less radical hamburger buns and tortillas.
And I tried my new home-made biscuit recipe with the tuna biscuit bake, and that works.
But I still don't know how to get whole-grain ramen noodles. Or to eat out properly.
Well, I'm not going on this radical diet, but I'm moving in that direction.
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no subject
on 2006-03-17 08:04 pm (UTC)In my own dietary intake, I have eliminated most prepared foods. I buy lots of raw things (veggies, grains, eggs) but still buy cheese (I don't know how to make it myself). I also buy cottage cheese (yum!) and milk (don't have my own cow). Hydrogenated oils are very very bad, but they're in almost everything! I could completely eliminate them but I really love graham crackers and saltines, and decided that I will keep eating them for now. I actually have a recipe for graham crackers but that is a lot of work and very pricey to make (lots of honey and molasses). I do make rye flatbread which is quite delicious, and since I have been keeping that around, I don't buy Ryvita or Wasa any more (though those excellent products are whole grain and do not contain hydrogenated oils; I just think they're very expensive, though well worth it sometimes).
no subject
on 2006-03-18 09:18 pm (UTC)I don't take enough time to cook, and my income is at my peak right now (so far), so I do go ahead and pay extra for some things. I was just telling Robin how I get $5 raisin bran, which I cover with $5 granola and $5 milk. Then I noticed that the $5 granola was on sale for $2.50, so I got four packages. I used to pay $2 for cereal and for milk.