However, different carbs break down into glucose at different rates. It
is the sudden surge of glucose that triggers the cascading insulin that
causes hypo glycemia. Repeating this for years breaks the whole system
down and you become diabetic. The old food pyramid was an almost
guarantee.
I tried mashed cauliflower only to be heaving my guts up for a day and a
half...for some, it is just not doable.
On Sun, 2010-06-27 at 14:56 -0400, DBauer7998@aol.com wrote:
>
>
> Mike, all carbohydrates break down into blood sugar in your body -
> every single one. It doesn't matter if the source is a Snickers bar or
> broccoli. Whatever carbohydrates a food item contains are converted to
> blood sugar. Broccoli not only has fewer carbohydrates than a Snickers
> bar; it also contains more nutrients and fiber than a Snickers bar.
> (It just doesn't taste as good. <g>)
>
> The carbohydrate count of a medium baked potato is approximately equal
> to the carbohydrate count of 12 teaspoons of granular white sugar.
> They are not a nutritionally sound choice for a diabetic to make. That
> doesn't mean you can never have another potato, but it does mean they
> should be viewed as a treat and eaten only occasionally. I am not a
> diabetic nor am I pre-diabetic, but I limit my potato intake to one or
> two servings a month.
>
> Believe it or not, sweet potatoes not only contain far more nutrition
> than white potatoes, but actually contain fewer carbohydrates, too.
> (That is assuming you don't bake them with brown sugar and
> marshmallows. Then all bets are off.)
>
> Another believe it or not, radishes, when boiled until tender, have a
> taste and texture similar to potatoes without all the carbohydrates.
> And cauliflower can be steamed and mashed like potatoes and makes a
> decent substitute for them, especially with a little added milk,
> butter, and a touch of sour cream.
>
> Di
> Central Florida Zone 9a/b
>
>
>
CHICKENS-101@yahoogroups.com
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