Dottie Foods
0
Good Carbs and Bad Carbs

“Carbs” nickname for carbohydrates are biomolecules of carbon, hydrogen & oxygen atoms. Since we can’t get these atoms directly off the grocery store shelves, we need foods containing them. When eating fruits, vegetables, milk products, grains, legumes, and alcohol our body converts them to energy They become the sugars, starches, and fibers we ingest ……More on that in a little bit.



It is generally agreed a low carb lifestyle is an excellent way to control our blood sugar levels, keep our weight down, and lower our risk of developing type 2 diabetes and other metabolic diseases.

At Dottie Foods we follow the A’s & B’s food & drink intake


Awareness of what you eat & drink, Balance that fuel intake to activities, lifestyle & long-term health all for optimum bodily performance.



Eating just meat, eggs and cheese might get boring, by adding a crunchy cucumber or sweet juiciness of a strawberry is incredibly pleasing! What we eat will impact how our body performs short term and long term

“WHOLE OR COMPLEX” VS “REFINED OR SIMPLE” CARBS

Whole carbs, also referred to as complex- are natural and unprocessed, so they contain the fiber naturally found in the food. Whole carbs are in vegetables, fruits, legumes, potatoes, and whole grains.

Refined carbs also referred to as simple, have been processed and the natural fiber has been stripped out. Foods in this category include pastries, white pasta, white bread, fruit juices and sugar-sweetened beverages.

From a health perspective if you are choosing between an apple and a Snickers bar, you guessed it reach for the apple.


Picture your nutritionist or doctor telling you all those carbs are still causing blood sugar spikes and the need for your pancreas to churn out more insulin. And the more insulin your body uses, the more your body stores fat. And none of us want that to happen


The next posting walks thru GI (Glycemic index awareness)

Did you know your body needs Carb’s converted to glucose for your brain to function?

February 12, 2025
Discover how My Dottie Foods is collaborating with GroceryDB and supporting FDA & USDA initiatives to provide clearer, more informative food labeling for healthier consumer choices.
By Ferlyn Benavides October 17, 2023
Brighton Award Program Honors the Achievement
dottie foods catering
By Walt Hawley October 11, 2023
Dottie Foods had the rare opportunity to catering a special event for Confluence Ministries in Denver CO
July 26, 2023
Working in a busy kitchen or dining with neighbors and friends, it seems everyone is omitting something from a chef’s signature dish or favorite recipes from the family recipe box. Every chef or home culinarian must know ingredient details to serve and satisfy the ever increasing approximate 20% of our population needing allergen attentions. One of those steps in grasping that knowledge is knowing the FDA’s (Food & Drug Administrations-www.fda.gov) 9 major allergens foods or food groups account for 90% of food allergies.
July 26, 2023
Thru this first quarter of 2022 we have adopted a bluezone lifestyle. We are focused on our long-term health, our touches into our community & where it all begins “the kitchen”. Yup as a life-long professional chef this really tapped my core on the shoulder & heart In late 2021 while waiting in the grocery check-out-line (I’m not certified in the self-check-out yet) staring at me was National Geographics BLUE ZONES. It was Sub-titled “EAT like the world’s longest -lived people; Make the healthy choices the easy choice”.
July 26, 2023
The glycemic index (GI) is a value given to foods to measure how they will increase blood sugar levels. Foods are ranked on a scale of 0-100. Pure glucose at 100 means the relative rise in blood sugar level two hours after eating that food.  Here are the three GI ratings: Low: 55 or less… foods high in protein and fat (steak) have a low GI. Medium: 56–69… fruit has a medium GI High: 70 or above. Pastries & sweetened drinks are digested more quickly and typically have a high GI,
July 26, 2023
“For here or to go?” almost every time you order anything we are asked. Pre-Covid not as much, yet most certainly post Covid. We are mobile eating machines almost 24/7. On the train, a hike, in the car, in-front of the TV and or computer we perpetually snack. When ya think about all of the options given us, the good and the bad, we can easily explain our health and diet issues as a nation. We thought while many are saving water and minimizing greenhouse gases offering healthy snack options might help folks, including this writer, with some innovative options to consider for our daily munching.
July 26, 2023
What the heck is a leafy green? Well, what is NOT is a crumbled up $20 bill you find on the sidewalk.
Share by: