Peaty alternatives to Pasta?
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Play football ("soccer") around 3 times a week, weight training 6 times a week and my own endurance exercise (running/jogging when I don't have team training).
Have been following Ray's recommendations of carb sources, lots of sugar etc. I started off mainly liquid, plenty of milk, orange juice, coffee, honey. Then started adding more carb sources in like potatoes and white rice as I was struggling on such a heavy liquid diet.
That was working fine.
However, due to sport commitments I have had to increase my activity and can't help but feel sluggish and lacking energy. I started to incorporate pasta back into my diet and it's been working fine, no digestive issues, a slow release of energy leading up to afternoon training and no bloating. It has no additives and is made with all organic ingredients.
I was wondering if anyone has any advice on over-consumption of such 'starchy' carbohydrates , the effects of gluten on the gut or whether Ray specifically mentioned alternatives to pasta or pasta in general in any of his interviews.
I tried to search the old forum but I am having difficulties logging back in. Still kind of new to this so any advice or tips would be cool.
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@peatistan You could fry up some left over grits in coconut oil and call it Polenta. I think Polenta is made from regular corn whereas grits have been treated with lime to make them more Peaty (like hominy!).
Cook a batch of grits (not instant). Put them into a container and refrigerate them until very firm and set. Cut slices about 1/2" thick, brown in coconut oil. Serve with pasta sauce.
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I’ve found gnocchi to be better than standard pasta, seeing as it’s more potato than grain, and even store-bought it’s rarely fortified.
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@peatistan Yeah if you’re active then you’ll actually need starch to keep you going. Try gnocchi as the above poster suggested, or gluten free pasta made from purely white rice (brown rice pasta, corn pasta etc are awful and really bad for you)
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@peatistan Idk how peaty this is but I've been pounding this cream of rice for the past couple of weeks, and you can put down a ton of this stuff with very little digestive stress. Not sure it fits Peat but its pretty tasty with milk and eggs. link text
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This pasta is made from just rice and water and it’s really good. Best gluten free pasta I’ve found.
https://www.tinkyada.com/r-white-spaghetti -
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Fruit?
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@periander345 don’t worry, that’s very Peaty
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@CO3 cant you make pasta from milk powder? Mix with egg yolk, kneed and strech, flatten then cut up to squares and boil?
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Why don’t you try white rice noodles from an asian supermarket if rice works for you?
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Well cooked potato has worked for me. Mashed potatoes with lots of butter if high calories are needed.
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@Kilgore It would dissolve in the sauce, I think
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@CO3 Potatoes and rice are better starch sources.
Have you tried polenta? -
Rice congee is great as its already total mush, you can smash a big bowl no problemo.
East african staple of Ugali is good, its boiled corn meal with milk, very easy to digest. Other african staples of fufu and cassava are similarly good.
The ethiopian version of fermented bread from teff flour, can often find in african stores is great. Injera its called. its partially pre digested and is gluten free.
I did marathon running for years on cycled a lot of these things. Nothing beats boiled white rice with an egg and lots of salt though.
My main comment if combining large amounts of pasta with sport are two fold.
first intensive exercise drastically increases intestinal permeability, this can be dangerous. i have had some extremely bad experiences with eating the wrong foods after intense track sessions.
its super well described that gluten has a similar effect of increasing Zonulin. So you dont want partially digested bits of gluten protein floating around in your blood triggering the immune system.
So post intense sport, only simple sugars. later once things have calmed down a bit in the gut then any starches need to be well cooked and eaten with sat fats.
fun
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@GreekDemiGod I've tried polenta made from masa harina though. I don't eat starch nowadays though
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Also one of the better noodles to get are the korean Japchae vermicelli. They are made from the white variety of sweet potato.
Anyway though, since the question was about carb sources, the only 'Peaty' answer is fruit, honey, lactose and refined sugar
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well cooked zucchini (i like the white variety) have also been an excellent carb source for me.
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Have you ever heard of gnocchi? Basically the flour is diluted with potatoes. Not gluten free but better (and tastes better) for what you’re looking for.
