BlueCorsair

Hello all.

Recently got back into the whole body-working routine after 6 months off, and plan to to do a minor cut, while maintaining, or perhaps gaining a little bit of lean body mass. Providing I contract the abdominals, the lower half is flat and firm , and the upper half is visibly nice and bumpy, as one would want in any nice six-pack - so I consider this a good re-start to things!

Now I've seen everyone praise sweet potatoes (nasty things, sorry) and brown rice as the greatest carbs for cutting/slow-burner bulking - but what does anyone think of "sprouted grain" bread? Anyime people mention the "B" word around here, the *&%^ hits tha fan it seems, and people are told to avoid it.

This sprouted grain however contains no flour whatsoever, instead, literally grains that sprout are used to make it. Totally organic.

I tend to use this make, since it's local:

http://www.silverhillsbakery.com/products/flax.html

Quite good from what I can tell, it's flax based, flour-free, and looks like it would test pretty low on the GI. Is two or three slices (not neccessarily all at once) of this per day a good idea? Say a sandwich made with one or two slices of this somewhere in the meal plan, and one other maybe with a protein shake some time?

To make it blunt, I'm a typical Irishman, and I like my starch. Even though I've never been over-weight, cutting out starches/sugars - especially potatoes - when I started into everything a couple of years ago (well cutting down severly at least) was almost as national tragedy


Oh, and alot of people say 1/2 cup brown rice with meals - silly question, but are people refering to 1/2 cup AFTER cooking, or half a cup BEFORE cooking. Obviously since rice becomes hydrated, there's a definite volume difference.

Cheers!

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- George Washington