Choosing Non-Starchy Vegetables
Hi Tommy, I know you are a pro. While starchy veggies pack in carbohydrates, it's hard to dispute their overall nutritional value. Detoxifying aspartame is the best way to rid your body of this dangerous chemical. My brother is a sheriff's deputy, he is still employed, but says he can't transfer because he is diabetic. People asked me to list it, and I couldn't find it. List of Non-Starchy Vegetables. As long as I don't eat the first one, I don't need the rest of the bag!
The only yam I grew up with here in the south with was candied!! I love the occassional sweet potato but its SO hard to resist that sprinkle of brown sugar I usually just ditch them…. I know, not as good as the ones my Grammom from SC made with a gallon of butter, 2 gallons of molasses, 5 pounds of brown sugar, but it gives you a taste. I can't have cinnamon. Upsets the bowels…so much for THAT spice helping my diabetes!!
Splenda does the same thing. Haven't tried Stevia yet. I love this list, there are only three veggies on there that I do not like. Thanks for the lsit. The only ones that I question were beets, water chestnuts and peas. They are kind of high in carbs. I like them and use them occasionally. This is a good list and I will keep it on the fridge. Water chestnuts aren't high in carbs…about 13 carbs for a cup…decent fiber content too!!
I appreciate your sense of caring for us. The list is helpful. I have to watch the portions of begs The list help me remember all the begs there are. I believe that red beets are loaded with sugar.. They are a sometimes food for me, in limited quantities. Thanks for posting the list! Great list to have. Thank you for sharing with all of us. I was looking for suggestions on vegetables that you could without uping sugar.
Hi berry I was told carrots have sugar in them and to eat them in moderation. Guess what carrots are not the culprit. The food that really put my BS high was homemade bread done in a bread machine. Also you probably know this but natural foods are converted to a natural sugar which the body absorbs slowly. To bad all the vegis on the list produce gas. Before the whole wheat, rye bread I could not pin point why my blood sugar was at some times.
After I made this bread a major part of my diet, when I had a large spike in my bs. I knew what it was. I have loved making bread, even before bread machines came on the market I was making my own bread. Just a quirk of my personality, I just enjoy doing it. I know what you mean about the bread making your BS go really high. I solved this problem. I buy whole wheat and whole Rye from Honeyville and I grind it my self.
This bread does not make your bs jump. It actually helps me keep my bs on a normal trend. I make it 3 times a week. This bread put me in control of my blood sugars, and was the beginning of me getting it under control, on a consistent basis. I wish I knew the formula for subtracting carbs with the dietary fiber. This is a very good deal.
So if 15 carbs is a serving you will need to eat. This is if you don't take into account reducing your carb count because of the fiber. Thanks, I think I am eating more than what I am calculating and so my blood sugars are jumping after lunch and dinner.
I think that the actual formula is not that simple. If I remember correctly if the fiber is 5 grams or more then you subtract those over the 5 from the total carbs. I don't worry about the formula because I count the total carb load and don't do the "net carb" thing.
My dietician said you should do one way it the other. I personally do not use the fiber out method but still try to eat plenty of fiber. I think it is best for me to ignore it also, because I continue to miscalculate the quantity of carbs. Yea, I don't think it is a simple formula.
But since going on the pump, I am trying to figure out these little nuances about my diet. I am having trouble getting my after lunch and dinner blood sugars correctly calculated with the insulin: My night time and early morning blood sugars are between and 80, the Dexcom shows a beautiful straight line. Oh how I wish mine were that low in the morning and night! I think some of my problem right now is not exercising, bad knee with surgery next week, and not calculating my carbs right!!
You are doing a great job Rich! I got this list from The American Diabetes association. Maybe they consider it a non-starchy food because you are eating the cob with the corn, and so you have a lot more fiber. I will check it out. When you have higher fiber you can subtract some of the carbs in your carb count. That has only 4 carbs and two of those carbs are fiber.
Remember with baby corn you are eating the cob also. I think the difference is that the corn on the list is "baby corn". Maybe it doesn't have as much carbs, because it isn't fully developed. In June my blood sugar was so high until it didn't even register on the meter. It was well over…. Insulin if you take it 3. Glucagon Emergency kit 4. Glucose meter and supplies 5. They're playing russian roulette with your health and even with your life.
Do you have a glucometer? Diakon is a large Asian radish. It is much milder than regular radish bulbs. I will go to Tom's farms, and see if I can find the Jicame. Thanks for the red potato info! Especially good for you if they have a tablespoon of real butter on them! That is how I think about it. Starchy vegetables, on the other hand, average about 15 grams of carbs for a half-cup portion.
Every extra gram of carbohydrates also equals 4 calories toward your daily total. That doesn't mean you shouldn't eat them, though. Even on carbohydrate-restricted diet you'll take in some carbs, and vegetables bring more nutrition to the table than alternative carb sources such as baked goods and snack chips.
A medium-sized russet potato checks in at over 37 grams of carbs, for example, but delivers substantial quantities of fiber, vitamins C and B6, folate, potassium, manganese, and — surprisingly, 4. A cup of baked butternut squash provides just under 30 grams of carbs, but in exchange boasts over a third of your recommended daily amount of fiber, plenty of vitamins A, C, and several B vitamins, and important minerals including magnesium, potassium and manganese.
While starchy veggies pack in carbohydrates, it's hard to dispute their overall nutritional value. The Dietary Guidelines for Americans suggest eating a wide variety of vegetables, choosing vegetables of different colors — red, dark green, orange — as a way to be sure you're covering all of your nutritional bases. In total, vegetables should account for about half of what's on your plate at a given meal.
The simplest way to start is by adding onto what you already eat. If you favor old-school "meat and two veg" meals, add a third and a fourth vegetable.
If you like eggs in the morning, scramble them and add diced peppers or spinach. Adding a salad to any meal not only provides additional vegetables, but a chance to combine a number of them in different colors. Aside from carrots, most orange vegetables fall into the "starchy" category, so those need to be added in relatively small quantities. You can fit starchy vegetables into most carbohydrate-restricted diets, even potatoes or sweet potatoes, as long as you're conscious of portion control.
If you're counting calories or grams of carbohydrates, a scale can be the best way to keep track. Tomatoes provide the antioxidant lycopene and orange vegetables contain beta-carotene, both of which may help limit your risk for cancer. Beta-carotene also helps keep your eyes and heart healthy. The USDA recommends eating at least 4 to 6 cups of these vegetables each week. These vegetables include purple vegetables, such beets, eggplants and red cabbage, which provide antioxidants called anthocyanins that may help lower your heart disease and cancer risk.
Other nonstarchy vegetables include radishes, bamboo shoots, snap peas, baby corn, jicama, kohlrabi, rutabaga, water chestnuts, cauliflower, mushrooms, onions, turnips, green beans, cucumber, bean sprouts, brussels sprouts, asparagus, artichokes, okra, zucchini, green peppers and wax beans. Fill half your plate at each meal with nonstarchy vegetables, and you'll have a more filling meal with fewer calories than if you'd reserved a smaller portion of your plate for these foods.
Start your meal with a salad, add vegetables to soups and pasta sauces or replace some of the meat and cheese in your sandwiches with sliced vegetables to increase your vegetable consumption. Choose fresh and frozen vegetables more often than canned vegetables, which can by high in sodium, and don't add butter or high-fat sauces to your vegetables because this can cause them to be high in calories.