More on carbs: Try to include more rye vs. wheat. My favorite is a rye or pumpernickel bread made with 50% whole wheat and 50% rye (plus a bit of gluten added to make up for the lack in the rye). When I make this bread I do it from freshly milled flour I do at home. I have a good bread machine recipe if anyone is interested.
The carbohydrates in rye are mostly made up of pentose sugars (5 carbon molecule) rather than glucose or fructose (6 carbon) . These metabolize more slowly and also hydrate much more while going through the digestive system, giving a feeling of fullness. Also, the pentose sugars happen to be important building blocks of DNA and RNA. Some people complain that this "binds them up". Greg _______________________________________ http://www.okiebenz.com To search list archives http://www.okiebenz.com/archive/ To Unsubscribe or change delivery options go to: http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
