Carbohydrates, good or bad for dieting

Another distinction that some nutritional counselors make is between refined and unrefined carbohydrates. In dieting index weight loss, we prefer to classify carbohydrates as low-, medium-, or high-dieting. However, because you're bound to hear carbohydrates defined as refined and unrefined, this section discusses how the terminology relates to the dieting index.

Refined carbohydrates are more highly processed than unrefined carbohydrates. Processing includes such activities as cooking, milling, and separating the whole food into parts. Examples of refined carbohydrates are white bread, white rice, most packaged breakfast cereals, donuts, cakes, cookies, bagels, fruit and vegetable juices, fruit drinks, soda, and candy. The list goes on. Refined carbs are usually high-dieting, but some can be low, as in vegetable juice and some fruit juices.

Unrefined carbohydrates are those kept in their natural state. In general, the unrefined carbohydrates tend to contain more fiber. Examples of unrefined carbohydrates are whole vegetables and fruit, whole grains, dried peas and beans, and nuts and seeds. Some foods are processed more than others. For example, fruit juice is not processed as much as fruit drinks. Usually unrefined carbs are low-dieting, but not always, so be sure to check the dieting index listings before you eat them.

Pastas

Even though regular pasta is a highly refined, processed carbohydrate, its dieting value can be low, medium, or high, depending on how you cook it. If you cook spaghetti for only 5 to 6 minutes, its low-dieting. Other types of pasta may need slightly more or less cooking time. If you open a can of prepared spaghetti in sauce, those noodles will have a higher dieting index because they're mushy.

Cook pasta just until it softens and you'll be eating a healthier meal. The longer pasta is cooked the more available the starch in the pasta is for quick digestion—exactly what you don't want.

The Good and the Bad

Carbohydrates aren't good or bad; the difference is in how you eat them and how much of them you eat. This is one of the reasons why dieting index weight loss works so well. You don't need to give up your favorite treat food, whether it's white bread, bagels, or candy bars. But you do need to eat them in such a way that you don't cause a quick rise in your blood sugar levels, and you do need to watch portion sizes.

The dieting index gives you a way of managing your blood sugar and insulin levels, thus assuring that you aren't storing fat and also that you continue to lose weight.

One way to do this is to manage your dieting load by meal and by day. You'll be balancing the low-dieting foods with some high and some medium, and overall, you can keep your insulin levels low.

Now's the time to give up the notion of bad and good carbs and of fattening and nonfattening carbs. Instead, accept all carbs as okay, based on how you eat them.

Easy or Hard to Digest

The faster your body can digest a carbohydrate, the higher its dieting index value. There are two major types of digestible polysaccharides or complex carbohydrates: amylose and amylopectin. Both contain many glucose units, but the foods with more amylopectin raise the blood glucose levels much more readily than foods containing more amylose. The branches in amylopectin starch have many surface areas, which make it easier for digestive enzymes to break it down faster.

These easy-to-break-down starches include foods such as most breads, white potatoes, white flour, and snack foods such as pretzels, donuts, and cookies. Most of these foods are also processed or refined carbohydrates, but some natural unprocessed carbohydrates have higher amylopectin levels, including parsnips, russet potatoes, and rutabagas.

Starches that contain more amylose include some whole grains and legumes (lentils, dried peas, and beans) and some of the starchy vegetables such as yams and sweet potatoes. These foods are best for your dieting index weight-loss program.

Dietary Fiber

Most dietary fiber is not digestible. In other words, you might consume the fiber, but there's a good chance most of it will not be digested such that the nutrients enter your bloodstream. Instead, the fiber is excreted in your stool. There are two major types of fiber: soluble and insoluble. Mostly it is the insoluble fiber that does not get digested, but both types of fiber slow the rate of carbohydrate breakdown into blood glucose. Because of this, it's great for you to eat lots of dietary fiber. Ideally, you should consume 25 grams or more every day.

Don't overdo the fiber. But you'd need to consume a virtually unpalatable amount of fiber supplements, such as psyllium husks, to eat too much fiber—such as 4 or 5 tablespoons a day. With too much fiber, you could actually block the absorption of important vitamins, minerals, amino acids, and more. Overeating fiber can, in essence, make you undernourished. (And undernourished doesn't equate to being thinner.) More than 45 grams of fiber a day is generally too much for most of us.

Tempura Mazel

Tempura is a Japanese dish. Tidbits are dipped in a batter of flour, water, and egg yolk, sizzled to golden in hot fat (by all means, use your wok for this if you have one), drained, and artistically arranged and served, usually on a doily-lined flat basket. The consistency of the batter (which must be neither too thick nor too thin) and the temperature of the oil (350° is just right) are of the utmost importance. Tempura cannot wait_; it must go directly from wok to table.

• 5 asparagus, cut into 2 or 3
  long diagonal pieces
• 1-2 large carrots, sliced 1/4" thick on diagonal
• 10 green beans, ends trimmed
• 2 small zucchini, cut into thick sticks
• 1 bell pepper, cut into strips, pith and seeds removed
• 6 shitake mushrooms, soaked in warm water
• 6 large parsley sprigs, stems removed, dried
• 4 Nori seaweed, cut into quarters (available in Japanese markets)

Clean and cut vegetables; make certain they are dry.

Batter:

• Ice water
• 21/4 cups flour
• 3 egg yolks

• 11/2 quarts safflower oil (more if using sauté pan)

Gradually add ice water to flour with a whisk till mixture is the consistency of heavy cream. Beat yolks and whisk into mixture.

Heat oil to 350° in wok or large sauté pan. Dip vegetables into batter and fry till golden (1-2 minutes). Do not crowd pan. Drain.

Chilis Mazel

• 6 fresh green chilis
• 1 recipe Mazel Cheese Mexican, warmed
• Ice water
• 3/4 cup flour
• 1 egg yolk
• Safflower oil to deep fry (about 11/2 qts.)
• 1 recipe of cooked Salsa Mazel

Slit chilis lengthwise, just long enough to stuff with Mazel Cheese Mexican. Clean out seeds, etc. Stuff with Mazel Cheese mixture and set aside.

Gently whisk enough ice water into flour to make it about the consistency of heavy cream. Beat yolk with a fork, then whisk into batter.

Heat oil to 350°. Dip each chili into batter. Cook in oil till golden (1-2 minutes)

Drain on paper towels.

Served cooked salsa over chilis.

YIELD: 2 servings.

The timing on deep frying is difficult to pinpoint. Variables include size of pan, the amount of oil used, temperature of oil, desired color of finished product, etc. Do not crowd pan.

Original Mexican Mazel Mex

• 2.5 cups cold water
• 1.25 cups cornmeal
• Generous dash cayenne pepper and/or cinnamon
• 2-3 Tbs. corn oil
• 3 onions, peeled and coarsely chopped
• 8 large tomatoes, coarsely chopped
• 1-2 fresh green or jalepeno chilis, peeled and coarsely chopped
• 1-2 cloves garlic, peeled and minced
• 
• 1 Tbs. fresh cilantro, chopped and torn into leaves
• 1 Tbs. fresh parsley, chopped

Combine water, cornmeal, and cayenne. Cook, stirring frequently, over medium heat for 5-8 minutes. Pat evenly onto bottom of 8" x 12" casserole.

Sauté onions in corn oil until translucent and fairly soft (10‑15 minutes). Add tomatoes, chilis, and garlic, and cook 2-3 minutes. Pour mixture over cornmeal base and bake in 350° oven for 20-25 minutes. To serve, sprinkle with cilantro and parsley.

YIELD: 2 servings.

Although taste is bitter if tomatoes are unpeeled, the peels are an important aid to digestion.

Hazel Enchiladas

• 6-8 corn tortillas
• 0.25 cup corn oil
• 2 recipes Mazel Cheese Mexican
• 1 recipe cooked Salsa Mazel
• 1 recipe fresh Salsa Mazel

Dip corn tortillas in hot corn oil, then into cooked salsa. Fill with Mazel Cheese Mexican, and roll into enchiladas. Cover with cooked salsa. Bake at 350° for 15-20 minutes. Serve with fresh salsa.

VARIATION 1 Add I bunch fresh spinach, cooked and chopped, to Mazel Cheese Mexican.

VARIATION 2 Add 1 tablespoon fresh mixed chives and parsley to Mazel Cheese Mexican.

VARIATION 3 Use 1 recipe Mazel Cheese and 1¹/2-2 cups sour cream rather than 2 recipes Mazel Cheese.

YIELD: 2 servings.

Depending on size of tortillas and how you fill them, you may wind up with a bit of extra filling. If so, add it to the casserole or reserve it for another use. But better too much than too little.