Hello.I wanted to open a post on the fiber.
With the recommendations of a Forero, fix the postpandracial breakfast thanks to her and her information, of course.
I believe that the key is in the fiber that lowers the glycemic index, which as you know does not come out in the compositions of supermarket food (which I know)
Without knowing what Index has the cookies feel great:
Gullon Active Integral 11gr of food fiber every 100gr of product is to say 11% (although then the box says 4% elsewhere ??) its index acts as low despite carrying glucose.
Now I wanted to "attack" food and dinner: the white bread of any site impossible unless it goes towards hypoglycemia.
I started with the classic piquitos.They are phenomenal, they are rationable, the pronpandial do not upload much so being so hard are not easily absorbed.Contraindication: constipation in my case after 2 weeks, which condemns me since I am operated as an bladder and with the hemorrhoid I do not know what degree already (it was of grade 2 before) total one week with pains and ardores .... veryevil.
So I wanted to ask you what substitutes for the bakery bread you use ...
Today I am going to try Celiac bread despite the expensive to see if perhaps - bread to preheat, not toasted:
6% food fiber of the Schar brand.
To clarify then, the questions are:
1.- What classic bread substitutes are you?(since I can't eat without bread)
2.- Do you know a food list with glycemic index ... I already commented on that the carrot went from 30 to 80 from raw to cooked?
( Link food=Carrot )
It is also assumed that the more fiber and more water carries the food, the less problems with constipation, right?
P.S.My experiences with ecological breads, "integral" breads, ... all without labeling the percentage of fiber has been disastrous, as well as the slices of "roasted" bread labeled or not.
Does anyone dare to bake with fiber (adding wheat gluten, etc.)?
Thank you so much