Author |
Message |
Herckleperckle
Member
11-20-2003
| Friday, May 13, 2005 - 11:22 am
Thanks, landi. I don't even have a gyn here in CT yet. Gulp. And how did you know a tummy tuck was exactly what I was hoping to hear was part of the solution?!!
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Colordeagua
Member
10-25-2003
| Monday, May 16, 2005 - 8:56 am
On recent Oprah shows, both Michael Roizen, M.D. and Oprah along with her trainer Bob Greene said whole multi grains are good -- not whole wheat. What's wrong with whole wheat?
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Mak1
Member
08-12-2002
| Monday, May 16, 2005 - 3:06 pm
I wondered the same thing, Color.
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Kitt
Member
09-06-2000
| Monday, May 16, 2005 - 3:14 pm
I think whole wheat IS ok, just that what is called whole wheat bread does not actually (usually) have the whole grain in it. So it's more a problem with nomenclature than with the whole wheat itself. I'll see if i can find a link.
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Texannie
Member
07-16-2001
| Monday, May 16, 2005 - 3:19 pm
You need to look on the label, regardless if it says whole wheat or whole grain and see if it says 100% whole wheat or whole grain.
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Kitt
Member
09-06-2000
| Monday, May 16, 2005 - 3:24 pm
Yes, all I can find is that often breads say "wheat bread", but that just means that the flour is from milled wheat, not that the whole wheat grain is used. This is an advert, but I think this is what they're getting at: http://www.thebreadery.com/nutrition_info/white_bread_brown_lies.htm
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Mak1
Member
08-12-2002
| Monday, May 16, 2005 - 3:33 pm
I wondered if Oprah mis-spoke when she said "whole wheat" is not "whole grain", because I do read labels and I believe the 100% whole wheat bread really is whole grain bread. Maybe her point was that you had to be sure it says 100%, but she didn't make that clear.
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Jan
Member
08-01-2000
| Monday, May 16, 2005 - 4:12 pm
HERE is some good info on this subject and it includes pictures of the whole grain etc. I took this info from the site: Breads Bread labels are deceiving, often calling a bread made with refined flour and caramel color a "Wheat Bread" Technically, it is a wheat bread because refined flour is made from wheat. Read labels carefully to make sure that the ingredients say "WHOLE WHEAT FLOUR" OR "WHOLE GRAIN FLOUR" Breads such as pumpernickel, rye, bran, multigrain, wheatberry, oat, 12 grain, sunflower are usually not made from whole grain flour. ETA: Also from THIS site I found this info: What's considered a "whole grain"? Whole grain products are made from the entire grain kernel with nothing removed. For instance, whole wheat flour, wheat kernels (berries), some breakfast cereals, brown rice and oatmeal are considered whole grains. Are all brown breads whole grain? Not necessarily. Read the ingredient label to be sure. If the bread wrapper specifically says "whole wheat," it is 100 percent whole wheat. Some brown breads are part whole wheat and part enriched flour with caramel coloring added. They are all nutritious, but some will have more dietary fiber than others.
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Colordeagua
Member
10-25-2003
| Monday, May 16, 2005 - 7:40 pm
Mak, I first heard Michael Roizen, M.D. say it on the day he and Dr. Oz were on Oprah recently. I thought he may have misspoken. Then just a few days later Oprah said the same thing when Bob Greene was with her. He didn't correct her. So I'm thinking they meant to say what they did. I've switched to eating whole wheat pastas. I have two packages of Ronzoni Healty Harvest whole wheat pasta. The wheat ingredients in the spaghetti reads: enriched semolina, wheat bran, wheat fiber, wheat germ. Wheat ingredients in penne rigate reads: semolina (wheat), wheat bran, wheat fiber. So whole wheat pasta is / isn't any better than regular pasta?
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Herckleperckle
Member
11-20-2003
| Monday, May 16, 2005 - 10:21 pm
Sugarbusters recommends whole-grain breads that have the intact or cracked kernel as much as possible. According to author, there are good and bad carbs, as seen in their glycemic indices (the lower the number, the better the carb is for you):
Grains Breads and Cereals | High Glycemic Index Foods | Glycemic Index | Instant Rice | 90 | White pretzels | 85 | Rice cakes | 80 | White bread | 75 | French bread | 75 | Corn | 75 | Corn chips | 75 | Graham crackers | 75 | Regular crackers | 75 | white bagel | 75 | Total cereal | 75 | Cheerios/white flour | 75 | Puffed Wheat | 75 | Corn Flakes | 70-75 | Croissant | 70 | Corn meal | 70 | White rice | 70 | Taco Shells | 70 | Cream of Wheat | 70 | Shredded wheat/white flour | 70 | Melba toast | 70 | Millet | 70 | Grape Nuts | 65 | Whole wheat crackers | 65 | Nutri Grain cereal | 65 | Stoned Wheat Thins | 65 | Regular pasta | 65 | Couscous | 60 | Basmati rice | 60 | spaghetti/white | 60 | | Moderate | Pita bread/regular | 55 | Rye sourdough | 55 | Wild rice | 55 | Brown rice | 55 | Oatmeal | 55 | Special K | 55 | Muesli/no sugar added | 55 | Whole grain pumpernickel | 50 | Cracked wheat bulgur bread | 50 | High % cracked wheat bread | 50 | Whole rice | 50 | Oat and bran bread | 50 | Sponge cake | 45 | Pita bread/stone ground | 45 | Wheat grain | 45 | Barley grain | 45 | Whole grain pasta | 45 | All Bran/no sugar added | 45 | Whole meal spaghetti | 40 | | Low | Rye grain | 35 | The numbers in the table indicate high, moderate, and low glycemic indices. These figures give you an idea of how much insulin is released by the pancreas in response to the food. Insulin causes our bodies to store excess sugar as fat. It also inhibits the mobilization of previously stored fat. Most significantly, insulin signals our livers to make cholesterol. Watch out for the word 'enriched' because it usually means a highly processed product--so processed that all the vitamins and minerals have been stripped out and must be replaced (enriched). And keep in mind this saying, "The whiter the bread, the quicker you're dead!" Glucagon, another of the body's secretions, is released from the pancreas into the bloodstream in significant quantities following the consumption of a protein-rich meal. Glucagon promotes the mobilization of previously stored fat; so, as you burn food reserves for your energy requirements between meals, high levels of glucagon will allow that energy to be derived from that spare tire around your waist. Remember, insulin inhibits the mobilization of previously stored fat. A high protein meal causes only an imperceptible rise in blood sugar, a small rise in insulin and a significant increase in the glucagon level. Glucagon is good because it promotes the mobilization of previously stored fat. Following a high-carb meal, glucose levels rise rapidly. This stimulates the release of insulin. The release of insulin promotes use of glucose, but it also signals the body to store fat and prevent the mobilization of previously stored fat. In addition, glucagon secretion is suppressed by the high glucose level. I think this info--taken from the Sugarbusters book--is helpful, too. Carbs are broken down to glucose (sugar) in your body. This raises your blood sugar. To lower the blood sugar, your pancreas secretes insulin. While busy secreting insulin, the pancreas doesn't do its other job--to break down previously stored fat. All carbs are not alike. Some force the pancreas to secrete more insulin. Because these carbs stimulate an intense insulin secretion, you must virtually eliminate them: potatoes, corn, white rice, bread from refined flour, beets, carrots, refined sugar, corn syrup, molasses, honey, sugared colas, and beer. And when you eat fruit, you should do so by itself. A moderate amount of exercise will not significantly affect weight loss if you continue to eat foods that create a need for high levels of insulin in your bloodstream.
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Texannie
Member
07-16-2001
| Tuesday, May 17, 2005 - 5:19 am
Color, there are two brands of 'wheat' pasta in their stores that I have seen. One is the one you mentioned and it says whole wheat blendon the box and another is and I can't remember the brand, but it says 100% whole wheat. I made the mistake of getting the Ronzoni the other day too.
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Colordeagua
Member
10-25-2003
| Tuesday, May 17, 2005 - 6:53 am
Would it be Dreamfields? Black box?
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Texannie
Member
07-16-2001
| Tuesday, May 17, 2005 - 7:04 am
No, Dreamfields is not whole wheat. But, I happen to know one of the owners of the company, and it is a low net carb pasta. It's very good though. It's Hogson Mills, it looks alot like the Ronzoni, same colors..think they do that to confuse us. http://commerce24.pair.com/webstaff/Merchant2/merchant.mvc?Screen=CTGY&Category_Code=wheat
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Karuuna
Member
08-31-2000
| Tuesday, May 17, 2005 - 8:00 am
I've always found this confusing too. I try to look for things that say 100% whole wheat. Some breads have some whole wheat added, but use primarily refined wheat flour (main ingredient) then add some unrefined flour to give it a rather light brown color, and then they call it "wheat bread". My 100% whole wheat bread has "stone-ground whole wheat" as the main ingredient. My son's "wheat bread" has enriched unbleached wheat flour as the first ingredient, and way down the ingredient list it has whole wheat flour. I think if you are trying to get used to the heavier flavor of whole wheat products, blends are a good intermediary step. Also found this on the Minnesota University extension website:
quote:Just because bread is brown, it doesn't mean it's whole wheat. Some wheat breads are made with refined (white) flour and have caramel coloring added to give it the brown color. Look for 100 percent whole wheat on the ingredient label. To determine if a food is whole grain, look at the ingredient label. If the first ingredient is 100 percent whole wheat or another whole grain like whole oats, it is likely to be a whole grain food.
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Colordeagua
Member
10-25-2003
| Tuesday, May 17, 2005 - 8:01 am
Thanks, Tex. Never heard of Hodgson Mill -- and it's here in Illinois. I've requested their catalog. ETA: Looking further in the web site -- the mill is located in Gainesville, MO, but their mailing address is Effingham, IL.
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Karuuna
Member
08-31-2000
| Tuesday, May 17, 2005 - 8:10 am
Okay, from the FDA website, it says that a food item can be called "whole grain" if it contains 51% by weight of the whole grain. And from another website: Labeling Language The key to determining whether a product is a whole grain is the language used on the label. According to Joanne L. Slavin, PhD, RD, professor, department of food science and nutrition, University of Minnesota - Twin Cities, “Words like multigrain, 100% wheat, or bran may indicate important health benefits but [do] not necessarily mean a product is whole grain.” Her advice is to look for words such as “whole” before the first or second ingredient in the ingredient listing (ie, whole wheat or whole oats). The Minnesota-based professor adds, “Consumers should look on packaging for either the FDA-authorized whole grain health claim or the stamp for either ‘good’ or ‘excellent’ source of whole grain.” She notes that a “good” source of whole grain contains 8 grams of whole grain per serving; an “excellent” source is 16 grams of whole grain per serving. For high-fiber items, consumers should look for 5 grams or more per serving, and a “good” source of fiber is 2.5 to 4.9 grams per serving. http://www.todaysdietitian.com/archives/td_0205p28.shtml Clear as mud! 
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Texannie
Member
07-16-2001
| Tuesday, May 17, 2005 - 8:32 am
Your welcome, sorry for the misspell! LOL I have found that you have to turn the label over and read the ingredients. If the first ingredient listed isn't 100% whole wheat, it's not.
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Colordeagua
Member
10-25-2003
| Tuesday, May 17, 2005 - 8:36 am
I never learned to cook much. Pasta / spaghetti is easy, so I could eat a lot (more) of it. I like it. Might as well eat the healthy kind. And I love Paul Newman's spaghetti sauces. (Paul too. I saw him in the flesh when they were filming "The Sting" in Chicago.) Yummmmmm! The licopene (?) in tomatoes / spaghetti sauce, etc. is good for fighting cancer. That's what I'm concerned about. Had just a little. Don't want to hear that word again.
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Texannie
Member
07-16-2001
| Tuesday, May 17, 2005 - 9:06 am
Just watch for added sugars in the sauce. I have found that I need to add a little olive oil and salt to the water when I am cooking whole wheat pasta. I also pretty much cook it for exactly the time on the directions.
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Landi
Member
07-29-2002
| Tuesday, May 17, 2005 - 9:26 am
i'm hoping someone will have some answers for a medical question that i have. my daughter gets extremely carsick. she has ever since she was a toddler. she had such a bad case of it on sunday, that she spent the day home from school yesterday because her stomach wasn't up to going. giving her fluids and electrolytes really helped yesterday. she had been getting dizzy from the extremeness of her vomiting. i also gave her phenergan (we have to keep it on hand for these kinds of things). is there anything we can do to prevent it in the first place (OTHER than dramamine)??
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Texannie
Member
07-16-2001
| Tuesday, May 17, 2005 - 9:37 am
Have you tried meclizine? You can get it in a huge bottle from the pharmacist. It's the generic of Bonine. Doesn't cause drowsiness at all. My dh had to take it for a while and it really helped. http://www.medicinenet.com/meclizine/article.htm
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Landi
Member
07-29-2002
| Tuesday, May 17, 2005 - 10:32 am
thanks annie, but i was hoping for something that i didn't have to go to a doctor for a prescription for.
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Texannie
Member
07-16-2001
| Tuesday, May 17, 2005 - 10:37 am
You don't need a RX for this. Don't know why that link says it does. Just ask the pharmacist. It's sold behind the counter. It's the active ingredient in Bonnine which you don't need a script for. We bought a big bottle for our cruise rather than buying the more expensive name brand.
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Landi
Member
07-29-2002
| Tuesday, May 17, 2005 - 10:53 am
thanks again annie! i just had read off that web site. she is the type like yesterday, who got it, and it took an extra day to get over it. since we have a long driving trip coming up, i didn't want her to get sick again.
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Colordeagua
Member
10-25-2003
| Tuesday, May 17, 2005 - 10:57 am
No help, but I had a childhood friend who also got extremely carsick. She certainly could not ride in the backseat and even had problems up front. Don't know what her parents did for her back then.
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