Sentences with phrase «as wholegrain bread»

Variety is key — for example the standards include the need to provide at least three different fruits and three different vegetables each week, and one or more wholegrain varieties of starchy food such as wholegrain bread and pasta.

A good way to plan a meal or snack is to make sure you have some kind of low GI carbohydrate such as wholegrain bread, rice, pasta, millet, buckwheat, amaranth, or quinoa, with a protein source, such as tofu, tempeh, lentils, pulses, beans, soybeans, nuts, or seeds.

Foods such as wholegrain bread, cereals, oats, and pasta are common sources of fiber.

Fiber slows this process down which is why low GI foods such as wholegrain breads, pasta, rice, low fat dairy products, sweet potatoes, whole fruits, leafy green vegetables, legumes, nuts and seeds should all be eaten in abundance on the low GI diet.

Not exact matches

Indeed there are a lot of gluten - free foods available now in Italy, but there are also a lot more wholegrain items (with gluten) such as wholemeal, kamut and spelt bread, and the «farro» (a softer Italian grain similar to — or a variety of — spelt).

This bread is baked in a dedicated gluten free bakery using traditional artisan skills, which include freshly grinding the grains just before baking to create loaves packed with the wholegrain goodness needed as part of a healthy diet.

Developing a gluten - free, wholegrain bread that is not only tasty but also has the right texture is a tough task, since gluten proteins contribute to the viscosity of bread as well as other baked goods.

Another compared prices of specific healthy and less healthy items, such as wholegrain versus white bread.

Walsh recommends wholegrain bread, cereal, pasta, rice, fruit, vegetables and reduced fat dairy as the key carbs in your training diet.

You can also limit the amount of meat you consume by filling the other half of your plate with salads and wholegrain foods, such as pasta, bread and rice.

For meals, include vegetables, a portion of protein such as dairy, legumes or meat, and a serve of grains or low - GI carbs — try wholegrain bread, brown rice, quinoa or buckwheat groats.

Make sure your carbs are coming from healthy and low GI carb sources such as fruit, vegetables, wholegrain bread, quinoa, oats and brown rice, rather than white, sugary or processed carbs.

Wholegrain bread e.g. Burgen ®, Tip Top ® 9 Grain ™ or Helga's ™ Lower Carb bread, authentic sourdough, white corn tortilla wraps such as Mission ® wraps

I guess this all boils down to completely cutting out refined carbohydrates (i.e. white bread, white pasta, white rice) and even limiting the use of wholegrain carbohydrates (i.e. wholemeal bread, wholewheat pasta, brown rice) as Brenda Davis appears to consider even these as not the best of the whole grains hierarchy (certainly better than most, of course, but perhaps should still be used sparingly in the diet).

However we're now concerned that ANY processed carbohydrates (i.e. even wholegrain ones that are «man - made» so to speak such as wholegrain rice, wholegrain pasta, wholegrain bread, couscous [from wheat], et cetera) are too insulin reactive in the body.

Read labels properly; look for «wholegrain or whole - wheat» products in your basic shopping for bread, cereals and as a treat, crackers.

Beans, peas and lentils 1/2 cup (150 g) baked beans in tomato sauce (GI 49) provides an average of 7 g protein 1/2 cup (130 g) canned, drained cannellini beans (GI 31) provides an average of 8 g protein 2/3 cup (125 g) cooked red lentils (GI 26) provides an average of 12 g protein 1 cup (180 g) cooked split peas (GI 25) provides an average of 12 g protein 1 cup (170 g) cooked soy beans (GI 18) provides around 23 g protein 100 g (3 1/2 oz) tofu provides around 10 g protein (GI not relevant as tofu contain no carbohydrate) 1 cup (250 ml) light soy milk (GI 44) provides around 7 g protein Grains and grain foods 3/4 cup (30 g) Kellogg Special K original (GI 56) provides around 6 g protein 3/4 cup (45 g) Kellogg All - Bran (GI 44) provides around 7 g protein 1/4 cup (30 g) uncooked traditional rolled oats (GI 57) provides around 3 g protein 1 slice (35 g) Tip Top 9 - grain Original bread (GI 53) provides around 4 g protein 1 slice (40 g) Burgen Soy - Lin bread (GI 52) provides around 6g protein 1 cup (170 g) cooked brown rice (GI 59 — 86, so check the tables and choose a low GI one) provides around 5 g protein 1 cup (170 g) cooked basmati rice (GI 58) provides around 4 g protein 1 cup (180 g) cooked pasta (GI 35 — 54) provides around 6 — 7 g protein 1 cup (180 g) cooked fresh rice noodles (GI 40) provides around 2 — 3 g protein 1 cup (180 g) cooked soba / buckwheat noodles (GI 46) provides around 7 g protein 1 cup (190 g) cooked pearl barley (GI 25) provides around 4 — 5 g protein 1/2 cup (90 g) cooked quinoa (GI 53) provides around 4.5 g protein Nuts and seeds A small handful (30g / 1oz) of most nuts or seeds will deliver around 5 g protein (GI not relevant as most nuts and seeds contain almost no carbohydrate, they are rich in good fats) Stock your pantry with legumes, wholegrains (such as grainy breads, muesli, quinoa, amaranth, brown rice, pearl barley and rolled oats), nuts (particularly almonds, Brazil nuts, cashews and peanuts), and seeds (sesame seeds, tahini paste, and pumpkin seeds).

Choose wholegrain starchy foods where possible, such as brown rice, wholemeal pasta and wholegrain breads, which are higher in fibre than the white equivalents.