Recently I read on another board someone was using Kellogg's All Bran for their fiber source and it is relatively low in calories and high in fiber (13g in 1/2 c. serving). Would this be an okay substitution to have in place of oatmeal as a carb source? I believe (if I can remember).. it has 50 calories in 1/2 cup serving, 1g fat, 20g carbs (13g of which are fiber), 3g protein.

Yes, All Bran is a great source of fiber, just make sure you get the "Extra Fiber" kind. Regular All Bran has more calories,less fiber, and 7 or 8 grams of sugar whereas All Bran Extra Fiber is artificially sweetened to have the nutrient count you mentioned. What I do sometimes is mix 1/2 cup All Bran with 1/3 cup oatmeal, and cook it all together. Ends up being the same calories as 1/2 cup Oatmeal, only more fiber. The Extra Fiber kind tastes somewhat like sweetened cardboard if you eat it plain, so mixing it with the oats helps.

For a contest competitor, I would say no. BUT, I'm going to base it on the amount of grains and wheat. Wheat may make your insulin stay high for an exended period, or at least it will me. Check the label to see the amount of wheat.

This was one of the sad facts when I bought the low carb tortillas to make wraps. There is a good amount of wheat. What is making them low carb is the fiber content to "negate" the carb content. It still contains wheat. Much like others with food allergies, if it is in the contents, there will still be an allergic reaction.

Frank

I grunt, therefore it HURTS!

Frank,
I'd never heard that wheat would spike your insulin level. Do you know what the allergin in wheat is? Also, is that responsible for With 13 grams of fiber and only 50 calories, I the insulin spike? Do you know if that takes place only in those with wheat allergies, or in everyone?

Brochas, even if this is true about the insulin, with 13 g fiber and only 50 calories, I don't think it can do too much damage. If you're worried about it, but still want the All Bran, maybe just use it every now and then for a change of pace.

DCandy,

It is not an actual allergy such as one that would cause a physical reaction such as a rash, etc.

This was on a discussion board here awhile back relating to the book, "4 Blood types and 4 Diets".

I've just done this once by taking a blood sugar test after eating a good amount of wheat products. It wasn't a spike, but a continued elevated blood sugar.

I am one that will eat several slices of pizza and then wake up the next day puffy-eyed and the feeling of a hangover.

Perhaps someone from Beverly can elaborate on this issue and about using other grains in a contest diet, including wheat.

Frank

I grunt, therefore it HURTS!

Frank I have the same problem and as you know I had blood work to help determine a number of food sensitivities. What I found out was that I don't have issues with wheat but yeast is very hard on my body and I get that same exact "hung over" feeling from eating any product with yeast in it. Sucks!

Hope you are well.
Lara

Hey Lara,
Have you ever been tested for Candida? Your problems sound alot like Candida. I have it and I can not have any wheat, yeast, or dairy. They all make me so tired and "hung over". Since I eimated all these things from my diet and started taking acidophilus I feel much better. Also enzymes help me alot too.

Lisa

Yes and I came back slightly positive back in August. I made a lot of changes to my diet back then due to the candida and food sensitivities. From what I learned the two can be very closely connected. I try to keep these things out of my diet because of how I feel the next day. By the way, great job with the diagnoses! (sp?)

I have used flax meal in some of my shakes. It does contain some calories unlike other fiber sources, but they are from flax so good fat content, it has 4 g of fiber per serving and 60 calories. It tastes pretty decent as well.

quote:

---

Wheat may make your insulin stay high for an exended period, or at least it will me.

---

I've heard about avoiding wheat for the above reasons. Is oatmeal acceptable or is there a better alternative?

Thanks
Chris

Oatmeal is fine. I don't have the same problem with oatmeal as I do with wheat.

Frank

I grunt, therefore it HURTS!

Don't really know how the flax meal came up in this conversation, but as long as someone mentioned it, I have used flax meal in shakes and it does taste pretty good as well as add texture. Use 2 TBSP flax meal for every 1 TBSP cream in your shake.