How do you define a good carb source without regard to the GI?
This is just what I use and I should ware you that I tend to have a strong prejudice against processed foods, there is nothing very scientific in this:
Almost anything whole grain usually does the trick. The simplest method for picking good carb source is to pick the LEAST processed food. Whole grains verses processed or white, i.e. 100% whole wheat bread or regular brown rice, parboiled brown rice even, and so on.
Another a good rule of thumb the more someone has to muck with something the less likely that its good for you. This goes for most everything with a few exception but esp with carbs.
Should also be a source of protein. For instance, Cream of Wheat will have 25 grams of carbs and 3 grams of protein and a gram of fiber. While that may not seam like a lot of protein it does add up and the fact that it still in there suggest that the food has not been processed to death.
If it meets the above criteria I really could give a rat’s ass what the GI is on it, it’s still probably good for me.
JM2C