Originally Posted by
judy5cents
Be cautious about "gluten free" foods, they can be very high in carbohydrates as they are typically made with corn starch, tapioca starch, potato starch which are all high on the glycemic index. Check out Wheat Belly Blog and Gourmet Girl for recipes. I gave up wheat about 1 1/2 yrs ago and feel much better because of it.
I'm a very curious person. We did our own cooking last time we were in Florida. The thing that struck me the most is that there is corn syrup, corn starch, and my personal favorite "modified" cornstarch in just about any imaginable food. We grilled some meat one night and I wanted coleslaw since I don't do baked potatoes or anything like that. I was amazed that it was corn starch/corn syrup in almost all types of pre-made coleslaw. It must be a very cheap commodity?