[Sca-cooks] Carrots and feasts for me

[Brett McNamara]

If blood sugar is an issue, you may want to check out the glycemic
index (GI) ( http://www.glycemicindex.com/ ).  More food analysis than
diet fad, this list can help you avoid the spiky foods.  That's not to
say there aren't a few diets that base their implementation off the
list; sadly this site appears to be selling a few.  Also, I wouldn't
take the list as gospel, it seems a little odd in spots.

Still, it's a nice concept to have if you want stabilize blood sugar
and not go whole hog low carb.  In general, unprocessed or less
processed carbs take longer for the  body to break down and thus have
less of an impact on blood sugar.  Yes, just like good and bad fats,
there seem to be good and bad carbs. ;)


Wistan



On Tue, 26 Oct 2004 16:13:22 +0000, nickiandme at att.net
<nickiandme at att.net> wrote:
> For me - cooked carrots are right out.  However a limited amount of raw carrots is okay.  It seems to be the breakdown time of the cooked carrot v/s the raw fiber processing of the raw carrot that does me in.  IE: It travels more whole through my system than cooked does. So the raw carrot does not spike my blood sugar as much as cooked carrots do.
> 
> My feasts from here on out will feature a lot more in the greens department as they have few sugar carbs in them and I will have more nuts for protein/garnish, and whole wheat breads with next to no sugar - ie: a teaspoon added to proof my yeast.  So, my feasts will actually become more vegetarian friendly than they have been in the past - although there will still be plenty of meat.  I'm just going to sneak in fish more often - ie: grilled slabs of salmon and tuna or other large food fish.  Which, depending on the country of origin I am cooking from will add to the medieval recreation of some of the special feasts from period. They ate a lot more seafood and freshwater fish than we americans do today.
> 
> Kateryn
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