[rak1978]

Originally Posted by Chef Barrae

My pleasure. That's one of my pet peeves, recipes without info like total yield, portion size and nutritional values. I have found a very good nutrition calculator and use it for everything.

Any chance you can let me in on your secret? I cook a lot and am always just guessing on the amount of carbs I'm eating....not a good thing. I would love to just type in my ingredients/quantities somewhere and have it spit out the nutritional data.
Is this online?

[Chef Barrae]

Originally Posted by rak1978

Any chance you can let me in on your secret? I cook a lot and am always just guessing on the amount of carbs I'm eating....not a good thing. I would love to just type in my ingredients/quantities somewhere and have it spit out the nutritional data.
Is this online?

There is no secret to it! I use a few different sources on the internet to make sure the carb count and nutrition info given are as correct as possible.

Healthy Recipes and Recipe Calculator From SparkRecipes.com

Exchange list: Fruits - MayoClinic.com

Nutrition facts, calories in food, labels, nutritional information and analysis – NutritionData.com

The first link is updated by the people that use it so the info is generally accurate but sometimes can seem off. You can also write and save your recipes at this site. The second link is the Mayo Clinic's food exchange lists, which is a food specific and generalized carb count compilation. It will give you the information about food exchanges from the American Diabetes Association. The last link is the most accurate data available that I have found online. It gives all kinds of nutritional information,, glycemic index, etc. by the ingredient you search. It is an excellent resource.

The single BEST way to do it though is through reading the nutrition labels and basic math. Figure out the amount of serving sizes you will be using of each product in your recipe and multiply by the amount of carbs in each serving. Do this for each ingredient and then divide the total number by the total servings your recipe will make. This is the most accurate way to do it based on the particular brand of ingredients you use. After you do your calculations write them down and start a book that you can just refer back to. This is especially good when you make family favorite recipes over and over so you don't have to figure it out each time unless you make changes in the recipe. Good luck and if I can help any further let me know. You can send me a pm if you like also.

[rak1978]

Originally Posted by Chef Barrae

There is no secret to it! I use a few different sources on the internet to make sure the carb count and nutrition info given are as correct as possible.

Healthy Recipes and Recipe Calculator From SparkRecipes.com

Exchange list: Fruits - MayoClinic.com

Nutrition facts, calories in food, labels, nutritional information and analysis – NutritionData.com

The first link is updated by the people that use it so the info is generally accurate but sometimes can seem off. You can also write and save your recipes at this site. The second link is the Mayo Clinic's food exchange lists, which is a food specific and generalized carb count compilation. It will give you the information about food exchanges from the American Diabetes Association. The last link is the most accurate data available that I have found online. It gives all kinds of nutritional information,, glycemic index, etc. by the ingredient you search. It is an excellent resource.

The single BEST way to do it though is through reading the nutrition labels and basic math. Figure out the amount of serving sizes you will be using of each product in your recipe and multiply by the amount of carbs in each serving. Do this for each ingredient and then divide the total number by the total servings your recipe will make. This is the most accurate way to do it based on the particular brand of ingredients you use. After you do your calculations write them down and start a book that you can just refer back to. This is especially good when you make family favorite recipes over and over so you don't have to figure it out each time unless you make changes in the recipe. Good luck and if I can help any further let me know. You can send me a pm if you like also.

Thank you thank you thank you!
I'm too lazy to look up each item individually. Math is not my specialty. I will use this daily!
thanks again.

[Chef Barrae]

Originally Posted by rak1978

Thank you thank you thank you!
I'm too lazy to look up each item individually. Math is not my specialty. I will use this daily!
thanks again.

Happy to help. Now you can make your own family recipe cookbook!

[MCS]

Greenys also have what is called resistant starch, which helps regulate your BG levels, between 7-10g per banana, 3-5g of fiber. The net yeild can be from 20g - 25g of carbs. Thats not considering that the carb count of 35g does not include the amount of RS.

Green bananas inhibit the digestion of complex carbs, this is very healthy. These complex carbs are refered to as RS, resistant starch. These undigested carbs reach your large intestine where they are digested thru fermentation. The by products of this fermentation are very benificial to regulating your BG levels.

This article refers to RS alone, not green bananas. Green Bananas contain a very high amount of RS, as do Navy Beans when cooked correctly. The article below refers to a natural product made by National Starch Company, called Hi-Maize. It would be good if you could incorporate some of this Hi-Maize Starch into some of your recipes. The Hi-Maize 260 formula is approx 60% RS, 40% carb. You can replace up to 25% of the flour in baked goods with this ingredient and not change the texture or taste of the baked good. You could replace even more in other foods. You would lower the carbs and the caloric intake of the bake goods you were making. Below is the link to thier web site. I would hope to think you would find this product very interesting.

I recently aquired a 5lb container. I consumed 30g of this product after a 15g carb meal. 30g would have 18g RS, 12g of Carb, the result to my BG was not noticeable. Please take an interest.

Welcome to Resistant Starch - Home





4. Resistant starch increases insulin sensitivity in healthy people and in individuals with insulin resistance and metabolic syndrome.


Dr. Denise Robertson and her colleagues at The University of Surrey showed that consumption of Hi-maize resistant starch significantly increased insulin sensitivity in individuals with insulin resistance and metabolic syndrome. The preliminary results from a 8-week randomized, crossover clinical trial were released in March at the Diabetes UK Annual Professional Conference and published in Diabetic Medicine. In this study, 10 overweight individuals with insulin resistance and metabolic syndrome consumed 40 grams of dietary fiber from Hi-maize resistant starch per day, which increased their hepatic insulin sensitivity by 54%, their peripheral (muscle) insulin sensitivity by 24%, and their glucose uptake into forearm muscle by 68%.

Previous work from Dr. Robertson had shown that consumption of Hi-maize resistant starch from high amylose corn increased insulin sensitivity in healthy people by 14% (measured by hyperinsulinaemic-euglycemic clamp) and by 33% (as measured by Meal Tolerance Test). This 2005 study confirmed that increased insulin sensitivity was still seen after four weeks of natural resistant starch consumption. A 2003 study found a 69% increase in insulin sensitivity (as measured by Meal Tolerance Test) in healthy people following consumption of 60 grams of dietary fiber from Hi-maize resistant starch. This is important because insulin resistance is an underlying risk factor in metabolic syndrome, with increased risk for developing diabetes, obesity, and cardiovascular disease.

Originally Posted by Chef Barrae

Green bananas nutrition contains proteins that limit the digestion of complex carbohydrates; this is because they inhibit the amylase enzyme and can be harmful. I would also not eat too much as green bananas are used as a treatment for diarrhea and are quite binding. One cup of diced, boiled green bananas contains almost 35 g carb. I'd rather eat the mashed potatoes for that amount of carb. But, that's just my personal opinion.

[jkane13]

Originally Posted by Chef Barrae

No, not at all. I have discovered Agave Nectar. The nectar of the gods for diabetics! lol. It is actually a natural sweetener that is extremely low on the glycemic index and is metabolised very slowly. I have begun my mad scientist experimentation with it!

Given your other post, I figured that was what you were up to! Now can you take the calories out of it too so I can eat the whole pie.

We have some at home. Seems like it might make for a very expensive pie. Could be worth it. My sister and brother could eat it too.

[Chef Barrae]

Originally Posted by MCS

Greenys also have what is called resistant starch, which helps regulate your BG levels, between 7-10g per banana, 3-5g of fiber. The net yeild can be from 20g - 25g of carbs. Thats not considering that the carb count of 35g does not include the amount of RS.

Green bananas inhibit the digestion of complex carbs, this is very healthy. These complex carbs are refered to as RS, resistant starch. These undigested carbs reach your large intestine where they are digested thru fermentation. The by products of this fermentation are very benificial to regulating your BG levels.

This article refers to RS alone, not green bananas. Green Bananas contain a very high amount of RS, as do Navy Beans when cooked correctly. The article below refers to a natural product made by National Starch Company, called Hi-Maize. It would be good if you could incorporate some of this Hi-Maize Starch into some of your recipes. The Hi-Maize 260 formula is approx 60% RS, 40% carb. You can replace up to 25% of the flour in baked goods with this ingredient and not change the texture or taste of the baked good. You could replace even more in other foods. You would lower the carbs and the caloric intake of the bake goods you were making. Below is the link to thier web site. I would hope to think you would find this product very interesting.

I recently aquired a 5lb container. I consumed 30g of this product after a 15g carb meal. 30g would have 18g RS, 12g of Carb, the result to my BG was not noticeable. Please take an interest.

Welcome to Resistant Starch - Home





4. Resistant starch increases insulin sensitivity in healthy people and in individuals with insulin resistance and metabolic syndrome.


Dr. Denise Robertson and her colleagues at The University of Surrey showed that consumption of Hi-maize resistant starch significantly increased insulin sensitivity in individuals with insulin resistance and metabolic syndrome. The preliminary results from a 8-week randomized, crossover clinical trial were released in March at the Diabetes UK Annual Professional Conference and published in Diabetic Medicine. In this study, 10 overweight individuals with insulin resistance and metabolic syndrome consumed 40 grams of dietary fiber from Hi-maize resistant starch per day, which increased their hepatic insulin sensitivity by 54%, their peripheral (muscle) insulin sensitivity by 24%, and their glucose uptake into forearm muscle by 68%.

Previous work from Dr. Robertson had shown that consumption of Hi-maize resistant starch from high amylose corn increased insulin sensitivity in healthy people by 14% (measured by hyperinsulinaemic-euglycemic clamp) and by 33% (as measured by Meal Tolerance Test). This 2005 study confirmed that increased insulin sensitivity was still seen after four weeks of natural resistant starch consumption. A 2003 study found a 69% increase in insulin sensitivity (as measured by Meal Tolerance Test) in healthy people following consumption of 60 grams of dietary fiber from Hi-maize resistant starch. This is important because insulin resistance is an underlying risk factor in metabolic syndrome, with increased risk for developing diabetes, obesity, and cardiovascular disease.

Very interesting indeed. I checkout out the link you provided and then researched the King Arthur Hi-Maize flour. This could definitely be a good thing. It is also very pricy like the agave. I guess the manufacturers just like to take advantage of the people that need it the most, don't they? But, it certainly could be worth it if great new recipes could be developed using it! Thanks and I will check into it. My local grocer carries the brand and I will ask if they can special order this for me. I am sure it will be less than $9.95 a bag like they wanted on the KA website! OMG!

[Chef Barrae]

Originally Posted by jkane13

Given your other post, I figured that was what you were up to! Now can you take the calories out of it too so I can eat the whole pie.

We have some at home. Seems like it might make for a very expensive pie. Could be worth it. My sister and brother could eat it too.

Kind of, yes! I plan on making the pies as individual servings and bake them in cupcake tins! So, you don't have to worry, you can eat the whole thing!!!! It's a great method of portion control and a great trick to fool the mind when you can really eat the entire thing!!!!

[MCS]

Thanks

If you go to the National Starch web site you can also order a free sample of thier Whole Grain Corn Flour, with 30% RS in it. I think Vicki was also able to order the Hi-Maize 260 free. King Arthur refers to it as thier Hi-Miaze 5-1 flour. I am going to try the Hi-Maize 260 mixed with some Buck Wheat, and Whole wheat.

[Chef Barrae]

I will certainly check into that! Thanks!!!!