4 ms·
Most of the cheaper spanish-food staples (corn, rice, quinoa, beans, plantains) are also very high in carbohydrates which can lead to spikes in blood-sugar. And
by ryanianian 6y ago
Most of the cheaper spanish-food staples (corn, rice, quinoa, beans, plantains) are also very high in carbohydrates which can lead to spikes in blood-sugar. And most "healthy-eating" plans advise limiting carb intake.
I didn't realize how sensitive I was to the blood-sugar spikes until I went on keto which strictly limits your carb intake. I no longer get the "sugar crash" 2-3 hours after eating. My grocery bills have gone up, primarily due to no longer being able to add filers like bread, rice, and grains which TFA calls "cheapened" food.
Ordering spanish (or really any) food without these fillers reveals how little "real" food most restaurants actually serve.
- bluedino 6y agoYou're the exception. Most other people who won't eat beans will gladly eat bread etc.
- PoachedSausage 6y agoPresumably the advice is to limit refined carbohydrates rather than the natural ones in fruit and vegetables.
- CuriousSkeptic 6y agoI don’t think it’s that simple. I’d say it depends a lot on how much fiber you pack with the carbs. So quick sugar like carbs like highly processed wheat flour will not give you the same spike as say some whole grain rice that has been re-heated a few times (just as an example of how different carbs can be in composition, not saying you should always prepare food like this)