Have you added grains?

[JuliaL]

Hi all you maintainers! I've been maintaining for about a year now and have just recently added a grain to my diet - quinoa. Have you ever heard of it? I read on the internet that it is the highest protein, lowest glycemic grain you can eat. It also contains a lot of healthy amino acids - a "super grain" if you will. It even tastes good!

Has anyone else added grains to their diet? If so, what kind?

Thanks,
Julia

[glasnost]

Wasa rye crackers -- they good with cream cheese, hehe (my favorite is the sourdough rye). I also eat whole wheat flour in baking, and brown rice. I heard about quinoa and saw it at Whole Foods, but haven't tried it. Now that you say it's good I will definitely pick some up .

[JackiCWa]

I've had quinoa and it's very good. It's a complete protein also.

[JuliaL]

Quinoa is very good and so easy to cook! You just put it in pan with some broth or water and bring it to a boil then simmer it for 15 minutes. It has a texture a lot like couscous. I make a pilaf with the cooked quinoa by sauteeing veggies (onion, celery peppers) in olive oil and garlic and mixing with the cooked quinoa - yummy!

[velvetns]

You are my favorite person so far on Lowcarbfriends, you are always so positive!!!

I've been on Atkins for a year also, but went back on induction because of a few pounds gained during the holidays. In fact I've decided to mark my Atkins Anniversay with induction every year (Jan 2nd). I start stretching - too many nuts, too many non-sugar sweets, a little less exercise, etc. and induction cures that!

I have some wheat bran in my cupboard but have been hesitate to try it. I am afraid of craving carbs again. Has anyone run into that???

[JuliaL]

Awww, thanks VNS, that's very nice of you to say.

I would be careful with wheat bran. IMO it could cause problems. Everyone is different - you might just try a small amount and see how you react.

Julia

[CestMoiMJ]

Aside from whole grain breads and oatmeal - not really. Flax seed, wheat...not much more.

[Lisa M]

I eat a slice of this bread (tiny slices!) once in a while or make bread crumbs from it. I was hoping the picture and other info would come out but I guess not. It is really delicious. It's from a bakery in Tampa and my low carb store carries it (for $4 more per loaf! I need to go by there in person to pick it up sometime!). I usually toast a piece, add butter and a little keto spread.

Ingredients:

Almond Flour, Soy Flour, Bran Flour, Whole Wheat Flour, Oat Flour, Sesame Seed, Unbleached Flour, Vital Wheat, Sunflower Seeds, Salt, Olive Oil, Flax Seed, Dry Yeast Soy Protein, Wheat Germ.
Nutrition Facts:

Serving Size: 1 oz. (28g)
Servings per package 15
Calories 64
Fat Calories 36
Total fat 4g. (6%DV)
Sat. Fat 1g. (5%DV)
Cholest 0mg (0%DV)
Sodium 200mg (8%V)
Total Carbo 6g (2.2%DV)
Dietry Fiber 4g (12%DV)
Sugar 0g
Protein 1g
Vitamin A (0%DV)
Vitamin c (0%DV)
Calcium (4%DV)
Iron (6%DV)
Percent Daily Values are based on a 2000 calorie diet

Julia, wanted to ask you what do you do with that grain. I've never heard of it. Where do you get it?

[velvetns]

Sounds like it could replace oatmeal??? I will look for it and give it a try. I found I can stay away from the starches better than the sugars. Does eating the grains make crave the starches more? I am afraid to start that - sugar is bad enough.

[JuliaL]

I think you can make a cereal from quinoa, but I made pilaf with it. I have about 1/3 cup as a side dish with dinner, and so far it has not made me gain or crave carbs. I think because its a low glycemic food it doesn't trigger cravings like some grains can. Technically its not actually even a grain. This is from wholehealthmd.com:

Nutritionally, quinoa might be considered a supergrain--although it is not really a grain, but the seed of a leafy plant that's distantly related to spinach. Quinoa has excellent reserves of protein, and unlike other grains, is not missing the amino acid lysine, so the protein is more complete (a trait it shares with other "non-true" grains such as buckwheat and amaranth).

[velvetns]

Thanks for the info! I'll give it a try.