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Bread/rice/pasta discussion

I decided to move this discussion over here, so as not to drift anyone's question thread too badly :)

I'm trying to learn more about what I can try and what I definitely should stay away from.

The questions I have are this:

When one of you says you can't have bread, do you mean ALL bread? Or does the higher grained bread seem less evil? How about toasted vs. not? English muffins? Bagles? Flour tortillas vs. corn tortillas?

On rice, is it just white rice that is a big problem, or is it ALL rice?

Pasta - again, ALL pasta or are specific kinds a problem? I've seen lots of people say they eat spaghetti.

Your experiences and opinions welcomed!

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Hi all --

I'm wrapping up my 10th month with the band. I'm a big carb fan and have tried just about every breadlike starch possible. Here's what I've found. Most of the time, bread doesn't work for me -- it's painful going down on good days and it comes up on bad ones. I've given up pasta (though I wasn't a big fan to begin with). White rice (even in a sushi roll) gives me grief, but I find that brown rice mixed with a sauce or in soup is just fine, if eaten in small quantities. I've not had a bagel (no desire). I miss my pancakes and waffles and eat them rarely and sparingly, but the longing has receeded in the recent months. While I've not had an english muffin on its own, I have had one with my eggs florentine, and that went ok (though I couldn't eat the whole thing). The greatest tragedy is having to give up cinnamon rolls forever. For me, it's like swallowing a large piece of dough -- no matter how small the bite or how long I chew it. However, I've found crepes (savory is better -- sweet will get you into all sorts of trouble) to be a good substitute (in moderation, of course) for the foods I've given up. Actually, I find I'm far more creative in the kitchen than I was previously and have discovered all sorts of new nonstarch munchies. My food du jour -- pink grapefruit. It fills you up and quenches your thirst. It's a miracle food, IMO.

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