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Rice flour for carbs

Cinder

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I overheard an interested convo between a newly turned pro and his client.
Long story short it was said to be a good idea but bad carb to supplement with.
something about it making you sick.

Anyone with useful info?
 

liv2pb

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I overheard an interested convo between a newly turned pro and his client.
Long story short it was said to be a good idea but bad carb to supplement with.
something about it making you sick.

Anyone with useful info?

I used to use brown rice flour/oat flour as my main carb source for years when I was younger. Worked amazing for me.
 

buck

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Being that it is already ground up. It should digest fast and raise your glucose levels quickly.
 

Cinder

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There was the something mentioned about cooking it in oven first to
get rid of the "bad stuff that would make you sick if you do bash and cook rice"
 

Cinder

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I used to use brown rice flour/oat flour as my main carb source for years when I was younger. Worked amazing for me.

Did you have any issues with either and digestion?
 

Cinder

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I used to use brown rice flour/oat flour as my main carb source for years when I was younger. Worked amazing for me.

I didn't know there was a brown rice kind.
 

goal245

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I use cream of rice , not as finely ground as "flour" but still pretty fine
 

liv2pb

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I use cream of rice , not as finely ground as "flour" but still pretty fine

This is another good idea as well. I would also use this baby food cereal. It was oats/barley and few other carb sources in powder form. Brand was Gerber baby or something like that.
 

liv2pb

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I didn't know there was a brown rice kind.

You can find a powder form of almost anything but some get pricey. I've also used sweet potatoe flour/rye/almond flour as well. Almond flour/avacado oil was my go to fat source for my shakes.
 

dsteelo455

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are you guys doing the flour because you dont like the taste? or want it to digest quicker? prep time? just wondering as I usually do the whole food / biggest / slowest digesting version of whatever is on the menu.
 

liv2pb

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are you guys doing the flour because you dont like the taste? or want it to digest quicker? prep time? just wondering as I usually do the whole food / biggest / slowest digesting version of whatever is on the menu.

I did it because of a lack of appetite. It was easier for me to get higher in calories when I used flour/whey/almond shakes. Can't really eat cleaner either. Oats/whey/almonds is a pretty damn healthy way to get higher calories.
 
Last edited:

goal245

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are you guys doing the flour because you dont like the taste? or want it to digest quicker? prep time? just wondering as I usually do the whole food / biggest / slowest digesting version of whatever is on the menu.

I like to cook up some cream of rice or brown cream of rice (sometimes grits) and mix in ground beef, tastes amazing and goes down easy.

But if Im not in the mood to cook the stuff Ill just eat Eziekel bread, any verity.
 

dsteelo455

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I like to cook up some cream of rice or brown cream of rice (sometimes grits) and mix in ground beef, tastes amazing and goes down easy.

But if Im not in the mood to cook the stuff Ill just eat Eziekel bread, any verity.

Nice...I know all about how easy cream of rice , grits, etc can go down...rarely fills me up, one time many years ago i had almost a whole box of cream of wheat and thought I estimated the macros right, I just about shyt when I was sitting there after adding up the cals I just ate in like 5 min.
 

Mini Truck

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Cinder,

The best answer to all this is simple:

Self Experimentation!

That's what this sport (?) is all about.

With all aspects.

I've found the cookie cutter approach to anything does not always
work the same across the board.

Eyes and Ears WIDE open, then try things out.
That's the best learning curve we can follow that's reliable.

-MT


I overheard an interested convo between a newly turned pro and his client.
Long story short it was said to be a good idea but bad carb to supplement with.
something about it making you sick.

Anyone with useful info?
 

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