100+ BEST Carbs For Weight Loss [Complete List]

@ervinsmoviecorner8748 says:

Nice one, Autumn!❤

@Christina-yu3gu says:

Great! Thank you 🎉

@guylainelamoureux says:

So much valuable info. Carbs… devastating when on maintenance. Maintenance… i would love a video on that. Is maintenance a possible phase 🤔 or an illusion? I ❤️ Sage!

@ApostolosKatsioulas says:

Spring is soon upon us, team strawberries back on the menu, yay :D. When it comes to grapes and bananas, I am a bit 50-50; unripe bananas are all right, plus, I’ll be called a psycho for this, I am not a huge fan of bananas. On the other hand, grapes with pit aren’t spiking insulin that much compared to the ones without; plus, resversatol is higher in the first ones. As for dried fruit, I only appreciate prunes where I might have 1 or 2 if I ever have serious constipation issues. Boiled potatoes and sweet potatoes are ok, my most favorite carbohydrate source is boiled sweet potatoes, easily. I do really like chickpeas, for example you can roast chickpeas in the oven with paprika and cumin and you have an amazing snack way more nutritious and satiating than popcorn. Dairy products are great. Being Greek 5% fat yoghurt and feta cheese, feta cheese in moderation due to fat and sodium, are my two picks. I also love a product like kefir we make in Greece. It’s not ayran, apologies to the Turkish people for calling it ayran. It’s called sour milk, it isn’t buttermilk since it’s not as thick as buttermilk in consistency; actually, its lighter than regular milk. It’s produced from milk in the dairy industries. Originally, sour milk is a dairy product, which is made from various types of milk, from sheep, goat, or cow. Sour milk is traditionally made in the process of making butter from milk. During this process, the natural skimming of milk occurs, a process that takes at least 12 hours. The result is also called buttermilk and to this they add the milky liquid collected from the process of cleaning the butter. The mixture is stirred well and kept in the refrigerator for 5-6 days. As sour milk takes longer to refrigerate for preservation, it becomes sour and sour. The above process was (and still is) in the villages of our country and many will have such memories from their childhood. However, this process was done with unpasteurized and milked milk, which means that the chances of pathogenic microorganisms developing during the process are higher than in its factory production. Sour milk is quite like kefir, they just differ a little in their production process. The process of making sour milk provides it with a huge amount of probiotics, which are beneficial for the proper functioning of our gastrointestinal system. Apart from probiotics, it also has all the nutritional value of common milk: it is a rich source of protein of high biological value (superior to that contained in egg white), calcium and phosphorus, while it also contains significant amounts of riboflavin, vitamin B12, vitamin A, zinc, and magnesium. In fact, this type of milk helps the intestine absorb calcium more easily. In addition, according to research by the Democritus University of Thrace, sour milk protects the intestinal system from infections and other diseases. A study by the same university showed that sour milk reduces high cholesterol values. However, its possible anti-cancer activity is still being investigated. For people with intolerance to lactose it can be 50-50; I’ve heard people experiencing issues with kefir when they can’t handle lactose so tread carefully. Finally, sour milk has few calories and is quite filling: 100 calories per cup. In most stores in Greece sour milk is 1,5% fat, the full fat version. Apologies for the long text, I felt I needed to share this. Thanks Autumn and as always Sage is a star <3.

@janiec5185 says:

How do you feel about Ezekiel bread?

@joyce10309 says:

What a amazing video autumn thank you! Question for you bc i want to make sure i understand this. Glycemic load unlike glycemic index takes into account portion size, is that right? So if i were to eat a small quantity of a high glycemic load starch IE 1/2 cup white beans in a soup with a lot of other low glycemic load veggies and a ton of protein and no other carbs, because the portion size is so small would that make it have a lower effect on my blood sugar? Sage is getting so big and is absolutely adorable!