Reply With QuoteI don't see why not, Although many will argue with this. By the way eating slow digesting protein will lower the GI. Also if you
Well I'm not carb cycling really but refeed/carb up normally anything goes. All types of carbs, Simple and complex.
Corn Grits on Carb Cycling
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Thread: Corn Grits on Carb Cycling
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10-16-2003, 01:25 PM #1Mic Murderer
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Corn Grits on Carb Cycling
Okay, I know corn is higher on the GI Index, but I've REALLY been wanting corn grits for breakfast. I'm presently on carb cycling, and tomorrow is a low carb day. Would it be fine if I made a 1/4 cup of corn grits (28g carbs without fiber) and 15 egg whites for breakfast instead of my usual cup of oat bran? It's not on the approved carb list, but um...corn is, haha. Thanks for the help! Also, is it approved on high carb day?
Peace.
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10-16-2003, 01:46 PM #2The Gym's Disciple ELITE MEMBER
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10-16-2003, 01:53 PM #3Mic Murderer
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Well I add 1/3 cup of wheat bran and 1/8 cup ground flax to all cereal I eat anyway, which basically adds a crapload of fiber to slow digestion and lower GI even more, plus the protein I imagine will make it even lower. I'm going with corn grits tomorrow! Thanks man
Peace.T DOT O.
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10-16-2003, 06:55 PM #4Mic Murderer
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Any more thoughts? Can someone help me decide? I like grits so much, I just might make it my standard breakfast...
Peace.
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10-16-2003, 06:59 PM #5The Gym's Disciple ELITE MEMBER
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Go for it and see what happens. If they dont help your diet just cut them out.
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10-16-2003, 07:00 PM #6Mic Murderer
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Escobar: Niners fan and you're living in Maryland??
Peace.T DOT O.
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10-17-2003, 10:41 AM #7Mic Murderer
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Wow
I had my grits this morning, and I'm waiting for any insulin-induced coma that may result from me having a higher GI carb so suddenly...but DAMN, THOSE GRITS WERE GOOD AS HELL...I added some soy milk, a lot of wheat bran, cinnamon and three packs of Splenda, and the corn taste was ridiculously good...I just hope I'm allowed to eat this stuff every morning, or at least on low and high carb days for breakfast..
Peace.
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