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tinkerszs

Fri, Feb-03-06, 18:39

Judynyc

Fri, Feb-03-06, 20:04

I am moving to phase 2 on Sun and will be buying food on Sat. I'd like to add in rye bread and some crackers. Any good brands that are approved? I heard Barillo whole wheat pasta is tasty. Do you agree? I shop at Kings Soopers as there is no health food store near me.

I think you may need to steer clear of wheat in general....you will have to see if when you eat wheat again, if it triggers your appetite.

I do buy Dreamfields pasta as it is a real pasta infused with fiber to bring the carb count down. I allow myself to have tis about once every 2 weeks. I also recently found a kamut whole grain pasta in the health food store that I'm liking quite alot!! :yum:

As far as crackers go, I buy the Wasa whole grain rye crackers. The food list tells us to look for a minimum of 3 grams of fiber per serving so look for that when you shop. I also buy Rye Krisp. Read the ingredients of anything you consider buying and make the best choice that you can.

Hope this helps!! :D

Judynyc

Fri, Feb-03-06, 20:22

Here is the list of foods you can introduce in phase II. Its important that you go slowly...add in fruit first the first few days, then add in whole grain. Bread or any flour should be the last things that you add in.

Foods you can reintroduce to your diet -PHASEII

BEEF
All hot dogs (beef, pork, poultry, soy) can be enjoyed occasionally (once/week) if they are at least 97% fat free (contain 3-6 grams of fat/serving).

FRUIT (Start with one daily serving, gradually increase to 3 total servings daily)
Apples - 1 small or 5 dried rings
Apricots - 4 fresh or 7 dried
Banana, medium-sized (4 oz.)
Berries, all - 3/4 cup
Cactus Pear Fruit (Prickly Pear)
Cantaloupe - 1/4, or 1 cup diced
Cherries - 12
Grapefruit - 1/2
Grapes - 15
Kiwi - 1
Mangoes - 1/2 medium (4 oz.)
Oranges - 1 medium
Papaya - 1 small (4 oz.)
Peaches - 1 medium
Pears - 1 medium
Plantain
Plums - 2
Prunes - 4
Tangerines

MILK/DAIRY
(2-3 cups allowed daily, including yogurt)
Yogurt

artificially sweetened non-fat flavored yogurt (limit to 4 ounces daily and avoid varieties that contain high fructose corn syrup)

STARCHES (Start with one daily serving, gradually increase to 3 total servings daily.) Unless otherwise stated, choose whole grain products that have 3 grams of fiber or more per ounce.

Bagels, small, whole grain - 1/2, or 1 oz.
Barley - 1/2 cup
Bread - 1 slice (1 oz.)

homemade breads using whole grains (buckwheat, whole wheat, spelt, whole oats, bran, rye)
multigrain
oat and bran
rye
sourdough (may be used, but whole grain is the best choice)
sprouted grain
whole wheat

Buckwheat - 1/2 cup cooked
Calabaza - 3/4 cup

(considered a starchy vegetable; count as a starch/grain serving)

Cassava - 1/4 cup

(considered a starchy vegetable; count as a starch/grain serving)

Cereal

Hot - 1/3 -1/2 cup, uncooked. Choose whole grain and slow-cooking varieties (no instant types).
Cold - 30 grams/1 ounce/3/4 cup. Varieties with 3.0 - 4.9 grams are “good” sources of fiber. “High” fiber cereals have 5.0 grams of fiber or more per serving. Choose a cereal with enough fiber to be at least on the upper end of “good,” and make sure it has less than 8 grams of sugar per serving.
Couscous, whole-wheat or Israeli - 1/2 cup cooked
Crackers, whole grain with 3 grams of fiber or more per ounce and no trans fats
English muffins, whole grain - 1/2, or 1 oz.
(most contain 2.5 grams of fiber per half a muffin—varieties varieties with 3 grams of fiber are the best choice.)

Green Peas - 1/2 cup

(considered a starchy vegetable; count as a starch/grain serving)

Muffins, bran - 1 small, homemade

sugar-free (no raisins)

Pasta

Whole wheat is best choice - 1/2 cup cooked (3 grams of fiber or more per 1/2 cup)
Soy is second best choice - 1/2 cup cooked (3 grams of fiber or more per 1/2 cup)
Pita - 1/2, or 1 oz.

stone-ground
whole wheat
(most contain 2.5 grams of fiber—varieties with 3 grams of fiber are the best choice.)
Popcorn, 3 cups popped

Air popped
Microwave, plain, no trans fats
Cooked stove-top with canola oil

Potato, sweet, small

(considered a starchy vegetable; count as a starch/grain serving)

Pumpkin - 3/4 cup

(considered a starchy vegetable; count as a starch/grain serving)

Quinoa, 1/2 cup cooked
Rice - 1/2 cup cooked

basmati
brown
converted or parboiled
wild

Rice noodles - 1/2 cup cooked
Soba noodles - 3/4 cup cooked
Taro - 1/3 cup

(considered a starchy vegetable; count as a starch/grain serving)

Tortillas, 100% whole grain, 3 grams of fiber or more per ounce, no trans fats - 1 small
Winter squash - 3/4 cup

(considered a starchy vegetable; count as a starch/grain serving)

Yams, small

(considered a starchy vegetable; count as a starch/grain serving)

VEGETABLES
Carrots

OCCASIONAL TREATS
Chocolate (sparingly)

bittersweet
semisweet

SWEET TREATS
Pudding, fat-free and sugar-free (1 serving per day)

BEVERAGES
Wine (1 - 2 glasses daily with or after meals)

Foods to avoid or eat rarely

STARCHES AND BREADS
Bagel, refined wheat
Bread

refined wheat
white

Cookies
Cornflakes
Matzo (exception: whole wheat varieties, which are allowed)
Pasta, white flour
Potatoes

baked, white
instant

Rice cakes
Rice

white
jasmine
sticky

Rolls, dinner

VEGETABLES
Beets
Corn
Potatoes, white

FRUIT
Canned fruit, juice packed
Fruit juice
Pineapple
Raisins
Watermelon

MISCELLANEOUS
Honey
Ice cream
Jam