hmay60
Tue, Feb-07-06, 16:03
I'm still in phase 1, but want some ideas for phase 2. What kind of cold cereal it good for SB, that taste good. Also is quick cooking oatmeal, ok? I don't mean the instant microwave kind. Also is minute rice, instant brown rice ok? It says whole grain on the box. I won't have these things everyday, but would be good for a change. I'm sure I'll have more questions as I go. Thanks for any advice.
Judynyc
Tue, Feb-07-06, 16:44
I'm still in phase 1, but want some ideas for phase 2. What kind of cold cereal it good for SB, that taste good. Also is quick cooking oatmeal, ok? I don't mean the instant microwave kind. Also is minute rice, instant brown rice ok? It says whole grain on the box. I won't have these things everyday, but would be good for a change. I'm sure I'll have more questions as I go. Thanks for any advice.
Below is part of the food list for phase II.
As you can see, it tells you no istant or quick cooking is this raises the glycemic index so go for either steel cut oats or old fashioned oat meal.
No instant anything, even brown rice. No minute white rice.....
please refer to the list below for ideas.
Use the guide line this list gives you for chosing cold cereals. ie: 5 grams of fiber or more per serving....look for cereals with no sugar or high fructose corn syrup in the ingredients.
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