Skip to comments.
Study: Resistant Starch Carbs Help Weight Loss
Yahoo! Contributor Network ^
| January 28, 2011
| BW Flag
Posted on 01/28/2011 3:37:01 PM PST by decimon
A decade after "carb" became a four-letter word, scientists unveil a Catch-22 breakthrough for dieters:
Carbs may actually help you lose weight.
>
Recommended sources of resistant starch carbs include sweet potatoes, beans, whole grain pasta, artichokes, yams, and quinoa.
>
(Excerpt) Read more at news.yahoo.com ...
TOPICS: Agriculture; Food; Health/Medicine
KEYWORDS: agriculture; artichokes; beans; quinoa; sweetpotatoes; wholegrainpasta; yams
Navigation: use the links below to view more comments.
first 1-20, 21-40, 41-51 next last
1
posted on
01/28/2011 3:37:03 PM PST
by
decimon
To: decimon
2
posted on
01/28/2011 3:38:20 PM PST
by
Terry Mross
(We need a SECOND party.)
To: neverdem; DvdMom; grey_whiskers; Ladysmith; Roos_Girl; Silentgypsy; SunkenCiv
3
posted on
01/28/2011 3:38:51 PM PST
by
decimon
To: decimon
Here we go again!
If I ate everything I was told would help me lose weight I’d weigh a thousand pounds by now.
4
posted on
01/28/2011 3:39:31 PM PST
by
Persevero
(Homeschooling for Excellence since 1992)
To: decimon
There’s good carbs and bad carbs. Those are the good ones.
5
posted on
01/28/2011 3:40:19 PM PST
by
VoiceOfBruck
(Smile! You weren't aborted!)
To: decimon
Not good for us,then good. Leave us alone please,to be happy and live our lives.
To: Terry Mross
Wow! What a relief!You had the beans?
7
posted on
01/28/2011 3:42:19 PM PST
by
decimon
To: decimon
So does that mean sweet potato fries are okay?
To: decimon
Not interested. But if you hear anything about losing weight by eating a chocolate cream pie with whipped cream for dinner every night would you please ping me?
9
posted on
01/28/2011 3:45:51 PM PST
by
McLynnan
To: decimon
I'm putting on seasonal weight.
I need to eat more before it gets out of hand.
10
posted on
01/28/2011 3:46:33 PM PST
by
EGPWS
(Trust in God, question everyone else)
To: worst-case scenario
Only if you fry them in lard — don’t bake them.
To: decimon
It means I can eat beans and yams with my meat fat and cheese. I’m headed to the store!
12
posted on
01/28/2011 3:49:11 PM PST
by
Terry Mross
(We need a SECOND party.)
To: Terry Mross
It means I can eat beans and yams with my meat fat and cheese.Yeah, something unlike that.
13
posted on
01/28/2011 3:50:54 PM PST
by
decimon
To: decimon
Whole grain spaghetti with zucchini and carrots
14
posted on
01/28/2011 3:52:06 PM PST
by
JoeProBono
(A closed mouth gathers no feet - Visualize)
To: JoeProBono
Let me suggest to all a book by a friend, which I think is terrific: "Why We Get Fat (And What to Do About It)"
Hint. He no fan of ANY carbs.
15
posted on
01/28/2011 3:54:29 PM PST
by
LS
("Castles made of sand, fall in the sea . . . eventually." (Hendrix))
To: JoeProBono
Okay, but that small a portion would beget a most negative response in many venues.
16
posted on
01/28/2011 3:56:15 PM PST
by
decimon
To: Terry Mross
17
posted on
01/28/2011 3:59:59 PM PST
by
Daffynition
( Live EACH DAY as if it were your last, but EXPECT that there still may be a tomorrow.)
To: decimon
“Recommended sources of resistant starch carbs include sweet potatoes, beans, whole grain pasta, artichokes, yams, and quinoa.”
And global warming.
What a bunch of crap.
To: LS
19
posted on
01/28/2011 4:03:11 PM PST
by
JoeProBono
(A closed mouth gathers no feet - Visualize)
To: AnglePark
This High-maize corn starch to help lower the glycemic index of your food. It may help diabetics.
20
posted on
01/28/2011 4:04:52 PM PST
by
Daffynition
( Live EACH DAY as if it were your last, but EXPECT that there still may be a tomorrow.)
Navigation: use the links below to view more comments.
first 1-20, 21-40, 41-51 next last
Disclaimer:
Opinions posted on Free Republic are those of the individual
posters and do not necessarily represent the opinion of Free Republic or its
management. All materials posted herein are protected by copyright law and the
exemption for fair use of copyrighted works.
FreeRepublic.com is powered by software copyright 2000-2008 John Robinson
