Actually, from what I’ve been able to find, popcorn counts as one bread choice in a type 2 meal plan. It’s got a glycemic index of 55, which is considered low, and his high in fiber, phosphorus, and other good minerals. It’s healthier than cornflakes, not quite as healthy as all-bran, but certainly tastier than all-bran.
I get my popcorn online, where the choices are legion. The kind you get in the supermarket is lowest-common-denominator corn, bred for maximum crop yield, largest pop size, fewest unpopped kernels, durability of unpopped kernels in shipping and storage – everything except taste and texture. So you get something that’s big and fluffy, but with a texture like a packing peanut and about as much flavor. There are specialty popcorns that come in a rainbow of colors that are grown for flavor and texture, not economy, and they are far superior.
I got a variety pack of 12 different types, a 15-oz plastic screw-top bottle of each, for $29.99 plus shipping. This is a LOT of popcorn, and each variety tastes and crunches different. I use BUTTER when I’m feeling rebellious, or I Can’t Believe It’s Not Butter spray and Molly McButter buds when I’m not. I also use a non-sodium salt substitute a lot that tastes just fine on popcorn because I need to watch my sodium levels.
I either use an airpopper, or I do the Alton Brown method of a stainless-steel bowl with a little olive oil on the bottom and foil on top, and put it right on the stove, keeping it moving with tongs. Then I serve it right in the bowl after taking off the foil.
Or you can use a Whirly-Pop, or other popper of your choice. But the air-popper was the concession to unitaskers I made for the cause. smile Most of these sites sell poppers as well as their own varieties of corn.
(If you get a chance to watch the “Good Eats” cooking show on popcorn entitled “Pop Art”, it is worth it.)