I am constantly frustrated when we travel and don't want to stop for a long meal. Where and what can I eat that is fast food? I choose to limit myself to under 20 carbs for an items and eat no more than 45 carbs at a meal sitting. So here - from their websites - are some items that I can possibly eat. Wooohooo for me :)
McDonalds
Chicken McNuggets 6 pc - 18 carbs (this is with no sauce)
Spicy Chicken McBites - 18 carbs (this is with no sauce)
Premium Bacon Ranch Salad with Grilled Chicken comes with a dressing - 10 grams of Carbs
Premium Caesar Salad with Grilled Chicken comes with a dressing - 10 grams of Carbs
Wendys
Chicken BLT Cobb Salad - 9
5 Piece chicken nuggets - 13 (this is with no sauce)
5 Piece spicy chicken nuggets - 12 (this is with no sauce)
Stay away from the BBQ, Honey Mustard and sweet and sour sauce - Ranch comes in at 2
Taco Bell
Fresco Chicken Soft Taco - 18
Fresco Crunchy Taco - 13
Fresco Grilled Steak Soft Taco - 19
Chicken Soft Taco - 18
Crunchy Taco - 12
Crunchy Taco Supreme - 15
Dorritos Locos Taco - 13
Dorritos Locos Taco Supreme - 15
Grilled Steak Soft Taco - 19
Soft Taco Beef - 19
Volcano Taco - 14
Cheese Roll up - 18
The 'sauce' packets don't amount to much carb wise so enjoy.
Jack in the Box
Grilled Chicken Salad - 14
Chiquita apple bites with carmel - 17
Grilled Chicken Strips with Teryaki dipping sauce - 16
Chicken strips grilled 4 pieces - 5 (this is with no sauce)
Chicken Club Salad with Grilled Chicken Strips - 12
Beef Taco - 17
1 Egg Roll - 15
KFC
Actually you can eat all of their chicken - all recipes - but only one piece if it's a breast but up to 3 for wings or legs and still be under the magic 20 grams of carbs.
Crispy Strips 3 - 17
Popcorn chicken Individual - 18
Original Recipe Bites 6 - 7
Double Down with Original Recipe Fillet - 18
All the salads are good - but stay away from the 'Hidden Valley' Ranch dressing and the croutons.
Okay sides are Green Beans - 4
Mashed Potatoes with Gravy - 19
Mashed Potatoes without gravy - 15
Macaroni and Cheese - 19
As far as sauces are concerned - stay away from the orange ginger, spicy chipolte and sweet and sour. These will push your numbers up to high. All the rest are acceptable.
You won't find Carl's Jr. here. I don't eat there. Personal protest against their horrible TV ads.
For a list it's not bad or atleast it's a start.
Enjoy!
Update:
Did Panda Express last night and numbers were horrible so went on line to check. Okay, so the sweet fire chicken is not a good idea (53 carbs) but I can have kung pao, broccoli beef and black pepper chicken. And, of course, I can have all the veggies I want. But definitely no rice. And it doesn't matter in what form either (steamed or fried). No, No and No!
Thursday, December 20, 2012
Thursday, September 20, 2012
GI verses GL and Why Should I Care?
My final transfer from my old blog - Good Bye Temple Tenant Improvement - I appreciated the things that you taught me :)
I have been studying the GI (Glycemic Index) and the GL (Glycemic Load). Trying to find out what they are and how they effect me.
Originally there was the GI and everyone started waving the flag that this was the new end all be all for dietary measuring. How many commercials did you see on TV about this? Tons. Basically the GI is how high your blood sugar goes up after eating 50 grams of available Carbs in any one item then that is compared to the same measurement of eating 50 grams of sugar. The number they come up with is the GI. That's fine but the amount of stuff you have to eat to get that 50 grams made some people cry foul. I mean to get 50 grams of carbs from carrots you would have to eat 1.5 pound and 50 grams of watermelon requires you to consume 6 cups. Most of us just don't eat like that so the GL was created to give you more of a balance in determining how to eat. The GL measures the actual amount of available carbs in a normal serving. If you take the two numbers together then you get a better idea of what is good and what is bad for you.
Numbers under 55 for the GI are the best, 56 to 69 are medium and 70 and up are high. With the GL the number you are looking for is under 10, then 11 to 19 is medium and over 20 is high. There is some really good info on this on the web site www.mendosa.com(just type in GI in the search engine and go to the post on 'lists'). Again there are tons of charts out there giving you the GI and GL of items.
So why do I care about the GI or GL in my diet. Well I am a diabetic and my blood sugar level is a constant source of aggravation to me and knowing the GI and GL just give me one more tool to keep my blood sugar under control. I read too that insulin can effect cancer growth (which was all new to me).
The more I learn the more I realize that everything in my body seems to be intertwined with everything else. I know, I know, just eat right and exercise and it will all fall into place. That's the plan.
Enjoy!
I have been studying the GI (Glycemic Index) and the GL (Glycemic Load). Trying to find out what they are and how they effect me.
Originally there was the GI and everyone started waving the flag that this was the new end all be all for dietary measuring. How many commercials did you see on TV about this? Tons. Basically the GI is how high your blood sugar goes up after eating 50 grams of available Carbs in any one item then that is compared to the same measurement of eating 50 grams of sugar. The number they come up with is the GI. That's fine but the amount of stuff you have to eat to get that 50 grams made some people cry foul. I mean to get 50 grams of carbs from carrots you would have to eat 1.5 pound and 50 grams of watermelon requires you to consume 6 cups. Most of us just don't eat like that so the GL was created to give you more of a balance in determining how to eat. The GL measures the actual amount of available carbs in a normal serving. If you take the two numbers together then you get a better idea of what is good and what is bad for you.
Numbers under 55 for the GI are the best, 56 to 69 are medium and 70 and up are high. With the GL the number you are looking for is under 10, then 11 to 19 is medium and over 20 is high. There is some really good info on this on the web site www.mendosa.com(just type in GI in the search engine and go to the post on 'lists'). Again there are tons of charts out there giving you the GI and GL of items.
So why do I care about the GI or GL in my diet. Well I am a diabetic and my blood sugar level is a constant source of aggravation to me and knowing the GI and GL just give me one more tool to keep my blood sugar under control. I read too that insulin can effect cancer growth (which was all new to me).
The more I learn the more I realize that everything in my body seems to be intertwined with everything else. I know, I know, just eat right and exercise and it will all fall into place. That's the plan.
Enjoy!
Onions for All (or you may offend some)
Still moving items from the old blog.
I thought I would find a ton of amazing things about onions but oddly enough, even though they have been around forever, research just hasn't confirmed anything. Everything I find is 'we think' or 'looks promising'. If you go the the vegetarian/health food web sites they call onions the best thing since sliced bread, with claims of fixing just about everything. But when you go to the more scientific sites they qualify everything with 'we just don't know'. So I will do the same. These items are promising but not proven so . . .
Onions show that they might give protection against tumor growth especially with stomach cancer. In rats, that have diabetes, onions slowed kidney damage (but of course rats aren't people - yet). There are some studies that are working on the possible benefits of onions on Alzheimer's. Onions have something called Quercitin which may have Anti-inflammatory (another post in embryo) and Anti-oxidant properties. Nutrition wise I see that it has folate (good) and is low on the Glycemic Load.
The only negative thing I can find about onions is, if you have heartburn, onions may be a 'no no' to you and then, of course, there is the breath issue. That's why if we are going to have onions then we are ALL going to have onions.
I think the biggest benefit of onions is that it helps things taste better without adding any unwanted calories. Period. Sadly I love them best fried :( Onions come in a variety of colors and pungency's. Some of the more favorite varieties seem to be the less pungent varieties and are actually thought to be less helpful health wise. The more pungent the more health benefits the scientist think the onion has.
I guess we wait for the scientist on this one.
Finally on to the last transfer from my old Blog - Glycemic Index and Glycemic Load- I think I finally understand them :)
I thought I would find a ton of amazing things about onions but oddly enough, even though they have been around forever, research just hasn't confirmed anything. Everything I find is 'we think' or 'looks promising'. If you go the the vegetarian/health food web sites they call onions the best thing since sliced bread, with claims of fixing just about everything. But when you go to the more scientific sites they qualify everything with 'we just don't know'. So I will do the same. These items are promising but not proven so . . .
Onions show that they might give protection against tumor growth especially with stomach cancer. In rats, that have diabetes, onions slowed kidney damage (but of course rats aren't people - yet). There are some studies that are working on the possible benefits of onions on Alzheimer's. Onions have something called Quercitin which may have Anti-inflammatory (another post in embryo) and Anti-oxidant properties. Nutrition wise I see that it has folate (good) and is low on the Glycemic Load.
The only negative thing I can find about onions is, if you have heartburn, onions may be a 'no no' to you and then, of course, there is the breath issue. That's why if we are going to have onions then we are ALL going to have onions.
I think the biggest benefit of onions is that it helps things taste better without adding any unwanted calories. Period. Sadly I love them best fried :( Onions come in a variety of colors and pungency's. Some of the more favorite varieties seem to be the less pungent varieties and are actually thought to be less helpful health wise. The more pungent the more health benefits the scientist think the onion has.
I guess we wait for the scientist on this one.
Finally on to the last transfer from my old Blog - Glycemic Index and Glycemic Load- I think I finally understand them :)
Fungus among Us
Counting down - only 2 more left to move from my old blog.
My Husband hates mushrooms so they don't show up very often in our regular meals but after all I have read about them I suspect that I will try to add them as a 'side' to the things that we eat. That way he can choose without all the whining. Actually, he's pretty good about it. He just politely puts them on my plate.
Mushrooms (and I'm dealing with mostly the button mushrooms that you get in the grocery store) are a fungi. They are over 60% water so are a good diet food and contain a good dose of fiber. On the GL they stand at 2 so eat them to your hearts content. The stand outs on the vitamin list included Riboflavin and Niacin (both B vitamins) and Selenium (which seems to lower the risk of prostate cancer and heart disease according to one source). They also seem to be high in antioxidants.
My favorite thing about Mushrooms are that the latest research shows that mushrooms decrease the production of estrogen which may help in protection against estrogen positive cancers. It also may protect against estrogen positive tumor growth.
I like mushrooms so even though there are a lot of 'mays' in the research on mushrooms it's enough for me to continue eating them.
The one negative I found was that mushrooms are high in something called purine which may contribute to gout. I guess it reminds me everything in moderation.
Just an FYI mushrooms can be cleaned with just a quick wipe from a paper towel or you can even wash them in cold water but remember they will act like a sponge and soak up some of that water. I wash them but only right before I use them so that they absorb less. Store them in a paper bag in the refrigerator to help them last longer.
Enjoy!
My Husband hates mushrooms so they don't show up very often in our regular meals but after all I have read about them I suspect that I will try to add them as a 'side' to the things that we eat. That way he can choose without all the whining. Actually, he's pretty good about it. He just politely puts them on my plate.
Mushrooms (and I'm dealing with mostly the button mushrooms that you get in the grocery store) are a fungi. They are over 60% water so are a good diet food and contain a good dose of fiber. On the GL they stand at 2 so eat them to your hearts content. The stand outs on the vitamin list included Riboflavin and Niacin (both B vitamins) and Selenium (which seems to lower the risk of prostate cancer and heart disease according to one source). They also seem to be high in antioxidants.
My favorite thing about Mushrooms are that the latest research shows that mushrooms decrease the production of estrogen which may help in protection against estrogen positive cancers. It also may protect against estrogen positive tumor growth.
I like mushrooms so even though there are a lot of 'mays' in the research on mushrooms it's enough for me to continue eating them.
The one negative I found was that mushrooms are high in something called purine which may contribute to gout. I guess it reminds me everything in moderation.
Just an FYI mushrooms can be cleaned with just a quick wipe from a paper towel or you can even wash them in cold water but remember they will act like a sponge and soak up some of that water. I wash them but only right before I use them so that they absorb less. Store them in a paper bag in the refrigerator to help them last longer.
Enjoy!
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