Good carb/bad carb/no carb/low carb ??!!

The servings are based on the exchange program that many diabetics use, example, a meat serving is 1 oz is a meat serving and 1/2 cooked vegs is a serving).

That's old, way outdated info for diabetics...most are taught to count carbs and the glycemic index now. I haven't seen the exchange list as a diabetic in 15 years.

But if it works for his purpose, it's worth trying...just much harder for me to keep track of...I know if it's not a green leafy veggie, that it's more likely to be higher on the carb scale...the exception being the squash family.

Although the notebook describes the exchange list in that manner, I personally use myfitnesspal for total grams of protein, etc. That website is a life saver! So, technically, I don't use the exchange list but did quote it as it was from the book I was given. I have noticed something wonderful happening as I'm on this journey. Slowly, and I mean slowly, I am not having to think as hard about what and how I should be eating. Some things I've been told about are slowly becoming a habit that I've made my own and some things I've discovered and validated with my NUT as something that can work for me. Example, I never could drink fluids before surgery as I should. After surgery I forced myself and still had to force myself to drink fluids UNTIL people on this board and the other RNY board would mention how to put slices of fruit, cucumber, etc., into a pitcher of water to flavor it. OK. That sounds easy but in my mind I didn't think it would be that great until my NUT encouraged me more to try to reduce some of the commercial flavored diet drinks and try natural fruit/veg/herbal tea added to jus****er to offset the density and taste of tap water, even spring water. It worked and I LOVE to drink my natural flavored water now. I look forward to it and reli**** and it is much cheaper! There are other habits forming that are good ones and I'm finding that I feel even better and paying closer attention to how helpful it is. I realize for years and years, I've eaten without close observation of how I truly felt. I cherish these new discoveries but also how unique some of us are. I love the Sunday weigh in on this board and my weekly TOPS meeting and weigh in. It keeps me in check. 

My book says everything as a % of total calories and I find it not helpful at all.  It is great that they give you so many specific in your book.  I have a bread maker and I know how to make it the old fashion (let it rise, knock it down)  way.  Once in maintenance I will mess around with oat bread, sound like a nice variety to add to menu.

Candy

I am extremely sensitive to carbs of all kinds so steer way clear of them all. In addition,if I eat carbs,even oatmeal or some carby vegs,I want to eat all day,not only unhealthy things,but more and more oatmeal and more and more carby vegs!.

Carbs allow my sleeve to hold WAY more of everything even dense protein.

I recently found out that the carbs in dairy were stalling my weight loss. since I stopped eating dairy i am losing again.

I eat lean meat,eggs and very very limited leafy vegetables. My carbs are usually less than 5 gms total, per day. The less I eat of any carb the less I want to eat and my cravings are nearly nonexistent. I basically am addicted to carbs and work an abstinence program with them.