Hey wise11, I noticed in your diet that you use brown rice as a carb source.
I have read weston price, mercola, etc and follow some of what they teach but I have never seen them mention preferred carbs if you must have them (other than to soak/sprout them and to eat whole grains).
With that said is their any particular reason you choose brown rice other then personal preference?
I generally use yams/groats for almost all my carbs w/ a little bit of ezekial sprouted bread in for good measure. [/quote]
I prefer brown rice and oat groats as starchy carbs–I like the taste and they simply agree with me. Even though I’m not a huge grain eater, these are my mainstays. The other sources in my diet are sprouted wheat/rye toast and cream of rye which I consume less frequently.
Potatoes (sweet and regular) I most often use as my prefered post workout carbs along with carrots pureed in the blender/food processor. This I find to be superior to stuff like commercial fruit juice and maltodextrin which others use because they’re nutrient dense carbs. Simple processed sugar on the other hand do achieve the desired post workout insulin response but are often nutritionally void and end up robbing your body of nutrients rather than providing them at this critical time.
Some Weston Price purists drub the Ezekial bread bread because it contains soybeans, but at least they are sprouted to help neutralize the enzyme inhibitors and I doubt that they’re contributing so much to the overall protein content of that bread. Still, I personally prefer the Alvarado st. Bakery sprouted sourdough wheat or rye toast when I eat bread.