Confused About the Carbs? What I Eat in the Way of Grains

By Angie Lindsey

Are you confused about the carbs question? I have several similar questions about it, for example this woman, the carbs she eats are some brown rice crackers, millet, quinoa, and some yeast free and sugar free spelt bread. She knows that she needs to listen to her own body tell her what's good/bad, but she wants to know if these kinds of carbs have set anyone else back or anything?

Take a look of another example, there is this woman, she has just got out a book at the library called the yeast Connection Cookbook and she has become a little confused by it as well. She doesn't like the fact that she is eating loads of meat (chicken and fish), and wanted to find out some grains that she could have.

The book obviously says to stay away from wheat for awhile, but it says oats and barley and rice etc, are OK. She doesn't tolerate oats, but can eat corn, which apparently is quite high on the allergy list, like wheat.

So another question is, what do you guys eat in the way of grains? She has cut down considerably on the rice milk, still have a little on her rice cereal each morning, but that's the only time.

There are some grains recommended in the "Complete Candida Yeast Guidebook" through four phases of the candida diet. It says popcorn may be enjoyed occasionally, depending on your tolerance for it. It also says whole grains (cooked only in the first phases) such as oats, barley, brown rice, buckwheat (no wheat despite the name), and Quinoa. I find I am pretty happy with the wild brown rice for flavor, if it just didn't take so long to prepare!

This book also has a chick pea flour chapatti recipe, if you are longing for something to dip into you hummus!

Lastly, it offers food substitution suggests, and many vegetarian recipes, including veggie burgers, vegetable rice pie, lots of soups, Taco Bean Rice Pie, Confetti Carrot Pie with Crunchy Crust, and Planter's Pie (this is a vegetarian version of Shepherd's Pie, but with veggies instead of potatoes. This cookbook does use Tofu, but you could substitute legumes, if you don't like/can't have Tofu.

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