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meadowlands999 posted an update in the group
Weight & Obesity 1 year ago Seen several GI & GL charts and there is little mention if cooking changes certain ”free to eat” veggies into higher GI/GL. For example, browning onions brings out the natural sugars. Does it also make those sugars enter the blood quicker and spike blood sugar?
What a great question. I don’t know about sugar, but I know that the vitamin C content in red bell peppers actually increases during the cooking process (raw, they have 4X the Vit C of oranges, without the sugar!). I believe we are supposed to eat onion sparingly, so maybe your question is part of the reason why. ?
Without focusing on onions, tomatoes (cooking would also bring out the natural sugars) are on the unlimited okay to eat low glycemic veggies listed pdf in the ”downloads” section. Not sure where you’ve seen eat onions sparingly? Someone who tests their blood sugar regularly may have some experience with this.
Hi, Onions are on the eat as much as you want list for the BSS diet. Remember, not all sugars are the same. Jicama tastes very sweet, but that sugar does not get metabolized so it has a very low glycemic load.
Good luck Margaret
Hi Margaret, I LOVE Jicama. Can we have that on the advanced plan? I just assumed that I couldn’t since it’s in the ”potato” family (which, if you really want to know a little bit about botany taxonomy, peppers, tomatoes, potatoes, and eggplant are all in the same taxonomic familt…just a little tidbit of info for the day).
Thanks, Nicole
Hi Nicole,
The nutrition coaches said jicama is allowed on the advanced plan. Are you a scientist or just a good researcher? I am an information junkie so the more facts the better for me! Iy is interesting how the botanical families exibit such a far range of qualities. I love eggplant, but it has always aggravated my arthritis. None of the other ’relatives’ do that. And like most people I have to stay away from potatoes. Now tomatoes I can eat endlessly.
I have been keeping jicama sticks in a container of water to munch on. On a hot day it is sooo refreshing. It is good with cinnamon or lime juice, but I like it plain.
Each week I would introduce something new and play with it to make the plan more interesting.
For Easter I did a little cheat and wrapped thinly sliced ham around jicama and felt absolutely decadent. I have had ham every Easter I really wanted some.
Have fun with the plan. It really helps get through if your attitude is playful and inquisitive. (sounds like a monkey)
Stay well, Margaret
Hi Margaret,
I used to work in a botany lab when I was an undergrad at the University of Utah and that’s what we studied…the potato family, Solanaceae. It also includes chili peppers, tobacco, and petunias. It also contains many toxic plants as well, and is also known as the ”nightshade” family.
Thank you so much for the great idea with the jicama. I’ve never just eaten it plain, but I love it on salads. I can’t wait to try all of your suggestions!
Cheers, Nicole