I’m still not totally clear why whole grains aren’t included in this conversation. I’m totally on board with eliminating refined grains, but if we’re saying dates and beans/legumes are wholesome despite their impact on glucose, and several of the current glucose-aware recipe developers regularly eat artisan sourdough, why are we excluding whole grains from our recipes and lists of real food?
Whole grains can totally be on this list, I don't think whole grains are bad at all. As you know, they are a much better option than a processed grain (like white flour, white rice, many pastas). Unlike processed grains that have parts of the grain kernel removed, whole grains still have the majority of the grain kernel (meaning the bran, germ, and endosperm which means more fiber and nutrients).
However, because I prioritize blood sugar balance, I usually opt for a smaller amount of whole grains in my life, or I opt for lower-carb, nutrient rich alternatives like cauliflower rice, squash, legumes, potatoes, chia/flax seeds. When I do have whole grains (like quinoa, oats etc.) I just try to ensure I pair them with protein and fiber to help with my glucose uptake!
Let me know if that makes sense and if you have more questions!
I’m still not totally clear why whole grains aren’t included in this conversation. I’m totally on board with eliminating refined grains, but if we’re saying dates and beans/legumes are wholesome despite their impact on glucose, and several of the current glucose-aware recipe developers regularly eat artisan sourdough, why are we excluding whole grains from our recipes and lists of real food?
GREAT question!!
Whole grains can totally be on this list, I don't think whole grains are bad at all. As you know, they are a much better option than a processed grain (like white flour, white rice, many pastas). Unlike processed grains that have parts of the grain kernel removed, whole grains still have the majority of the grain kernel (meaning the bran, germ, and endosperm which means more fiber and nutrients).
However, because I prioritize blood sugar balance, I usually opt for a smaller amount of whole grains in my life, or I opt for lower-carb, nutrient rich alternatives like cauliflower rice, squash, legumes, potatoes, chia/flax seeds. When I do have whole grains (like quinoa, oats etc.) I just try to ensure I pair them with protein and fiber to help with my glucose uptake!
Let me know if that makes sense and if you have more questions!