Re: Glycemic Index and Diabetes

This post not CC'd by email
On Mon, 03 Dec 2007 22:59:33 -0500, Jackie Patti <jpatti@xxxxxxxx>
wrote:

Magnanese became an interesting topic all on it's own - because I didn't
have any idea what it is good for, I thought it must not be terribly
important. That was a very interesting article you posted about it!
Who knew a mineral that wasn't even on my radar was so important?

Luckily, I was eating my greens and getting the benefits of it before I
ever considered the manganese content of food.

I compared to buckwheat and barley because I've become convinced that
these two are pretty much the best whole grains for my health.

G'day G'day Jackie,

I had reached much the same conclusions regarding the nutrient value
of various grains. In the days when I experimented with baking my own
bread I included about 1/8 barley and 1/8 buckwheat making a total of
1/4. It wasn't practical to have more as neither of them provide
gluten needed from the bread to rise. The flavour was pleasant.
Barley sort of sweetish. Buckwheat more nutty. Spelt and rye have
complementary gluten like molecules so rise as well as wheat. Rye
helps keep one regular better than wheat on a weight basis. Spelt has
a superior mineral profile than common wheat even when white. When the
hood is removed, the outer layers of the grain aren't so the mineral
rich layers are retained.


The Japanese solution to T2 diabetes was to give them a equal part
mixture of barley and rice instead of straight rice. It lowered the
GI.

I had decided buckwheat was a valuable addition to my diet in small
portions, a lot of micronutrient bang for the carb buck as far as grains
go (though it's not actually a grain, but a fruit seed). Buckwheat is a
good source of manganese, tryptophan, magenisum and fiber... plus has a
lot of flavonoids and thus recycles antioxidants. There's been some
research indicaitng it's good for both heart disease and diabetes too.
Hey, now *that's* a food I need to figure out how to eat.

Agreed. I had an excellent little book listing all the various
nutrients. I say had because little books have a tendency to get
lost. From it I was able to come up with strategies for testing a
virtual diet. My strategy was simple. Choose about three foods that
would contribute HALF the required daily amount of nutrients. Let
little amounts from all the other stuff take care of the remaining
daily requirement.

So I made kasha this weekend. I stirred a cup of whole groats and a
beaten egg over medium heat until they were well separated, then poured
in 2 cups of boiling chicken stock, covered and simmered. Meanwhile, I
chopped and fried a couple onions, then added them and a can of
mushrooms to the cooked groats. I had figured this at 4 servings for
39g carb, but it turned out they were *huge* servings and I now think
it's more appropriate to call it 6 servings, which would be 26g carb each.

We had the kasha with baked chicken thighs marinated in ginger, garlic
and soy sauce and snow peas cooked in the pan juices. It was a pretty
good dinner.

I could never get into kasha making hence the bread experiments.

[snip recipe]

I'm not sure if it would thicken stews the way barley does (barley is
another food I'm trying to add to my diet for the phytochemicals).

Pearl barley feels like an easy to use ingredient to me.

Best wishes,
--
Quentin Grady ^ ^ /
New Zealand, >#,#< [
/ \ /\
"... and the blind dog was leading."

http://homepages.paradise.net.nz/quentin
.

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