Bye Bye Basmati - Why You should Leave Starchy Foods Behind

Last week I eliminated some problematic foods from my mother's food cupboard! Her health took a downward turn a few weeks ago and she's agreed to replace the food she has stored in her kitchen for healthier alternatives. In fact, any rice or bread not made from original grains like wild rice, spelt, kumut, rye, quinoa etc are not so good for us. Here's why...


Starchy foods are found in large amounts in the standard diet. At breakfast, cereals, toasts, bagels, English muffins, muffins, croissants and oats are the most commonly eaten starchy foods. At lunch and dinner, rice, french fries, mashed potatoes, baked potatoes, rice, pasta, couscous, beans and lentils, pizza dough, buns, tortillas, taco shells and corn are rich in starch. Many snack foods are also very starchy, such as pretzels, crackers, rice cakes, crisps and granola bars.


Although most people believe that only sugar can raise your blood sugar levels, starch can produce the same results. Starch is made of a long molecule of glucose, or sugar, and when it is digested, it is broken down into sugar. Eating a lot of starchy foods can, therefore, create large variations in your blood sugar levels, making them rise quickly and then drop. These fluctuations are associated with varying energy levels, hunger and cravings, which can prompt you to overeat. Moreover, if you have prediabetes, diabetes or reactive hypoglycemia, eating starchy foods can exacerbate your blood sugar roller coaster and make it more difficult to manage your condition.


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