Good Veggie, Bad Veggie

Potato bad, Celery good

-but I can't seem to remember which vegetables are higher carb and which are
lower carb.

How do these compa
Broccoli, carrots, peas, green beans, lettuce, beets, cranberry sauce,
tomato, zucchini

On Tue, 23 Dec 2003 17:42:45 GMT, "Cubit" wrote:

Potato bad, Celery good

-but I can't seem to remember which vegetables are higher carb and which are
lower carb.

How do these compa
Broccoli, carrots, peas, green beans, lettuce, beets, cranberry sauce,
tomato, zucchini


The really good tasting ones are bad for you.



---------------------------------------------------------------------------
Sooner or later, all of our names wind up on a Post-It.
---------------------------------------------------------------------------

Cubit wrote:

Potato bad, Celery good

-but I can't seem to remember which vegetables are higher carb and which are
lower carb.

How do these compa
Broccoli, carrots, peas, green beans, lettuce, beets, cranberry sauce,
tomato, zucchini

Here's a fairly complete list from the Atkins site

http://atkins.com/img/assets/609/atk...ramcounter.pdf

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Cubit wrote:
|| Potato bad, Celery good
||
|| -but I can't seem to remember which vegetables are higher carb and
|| which are lower carb.
||
|| How do these compa
|| Broccoli LOW, carrots MED HIGH, peas HIGH, green beans LOW TO MED, THE
LESS MATURE THE BEANS THE LOWER THE CARBS, lettuce LOW, beets MEDHIGH,
cranberry
|| sauce HIGH IF MADE WITH SUGAR, tomato MED, zucchini LOW

Put this link in your favorites and you can do your own searches
http://www.nal.usda.gov/fnic/cgi-bin/nut_search.pl

In article ,
"Cubit" wrote:

Potato bad, Celery good

-but I can't seem to remember which vegetables are higher carb and which are
lower carb.

How do these compa
Broccoli, carrots, peas, green beans, lettuce, beets, cranberry sauce,
tomato, zucchini

Good:

broccoli
green beans
lettuce
zucchini


Not quite as good:

carrots
peas
beets
tomato


Cranberry sauce is not a vegetable. And you don't specify the source of
the sweetness in it. I make it with half the sugar called for in the
recipe, and in small quantities it's fine.

Priscilla

Cubit wrote:

Potato bad, Celery good

-but I can't seem to remember which vegetables are higher carb and which are
lower carb.

Use some general principles. Try these to narrow stuff down.

Anything sweet, high carb. Anything tart, medium carb.

Grows underground, probably high carb. Ground above ground, probably low.
This is the potato bad, celery good one!

Comes dried (beans, peas, etc), probably high carb. Only fresh, prob low.

Grows on grass (grains, corn), certainly high carb.

Just a few guidelines like that and you'll be able to figure out 95+% of
stuff at a glance. There are a few exceptions in the other 5-% or so that
you can just remember. Winter squash (hard skin) grows above ground but
is carby. Green beans come in dried form, but the regular beans are
harvested long before they harden and dry so they are low carb.

Thank you.

Doug Freyburger wrote:
:: Cubit wrote:
:::
::: Potato bad, Celery good
:::
::: -but I can't seem to remember which vegetables are higher carb and
::: which are lower carb.
::
:: Use some general principles. Try these to narrow stuff down.
::
:: Anything sweet, high carb. Anything tart, medium carb.
::
:: Grows underground, probably high carb. Ground above ground,
:: probably low. This is the potato bad, celery good one!
::
:: Comes dried (beans, peas, etc), probably high carb. Only fresh,
:: prob low.
::
:: Grows on grass (grains, corn), certainly high carb.
::
:: Just a few guidelines like that and you'll be able to figure out
:: 95+% of stuff at a glance. There are a few exceptions in the other
:: 5-% or so that you can just remember. Winter squash (hard skin)
:: grows above ground but
:: is carby. Green beans come in dried form, but the regular beans are
:: harvested long before they harden and dry so they are low carb.

Shoot, while this is good info...unless you're a farmer, this ain't easy to
know...better to just use a list from various sites.

Roger Zoul wrote:
Doug Freyburger wrote:
:: Cubit wrote:

Shoot, while this is good info...unless you're a farmer, this ain't easy to
know...better to just use a list from various sites.

Roger, I think the ones I listed are pretty easy. Everyone has a
different perspective so yours is valid. I really only wonder about
the grass one, though.

::: Potato bad, Celery good
::: -but I can't seem to remember which vegetables are higher carb and
::: which are lower carb.

:: Use some general principles. Try these to narrow stuff down.

:: Anything sweet, high carb. Anything tart, medium carb.

Sweet and tart are very easy to tell with one bite. That does not
work for something the first time you've ever seen it but after that
it's easy. With fruit you can at least guess it's likely to be
either sweet and/or tart just from the fact that it's a fruit.
Can't everyone tell a fruit from a veggie at a glance, except for
tomatoes that count as both?

:: Grows underground, probably high carb. Ground above ground,
:: probably low. This is the potato bad, celery good one!

Does anyone actually have trouble telling at a glance if something
grew under the ground or above the ground? The hardest I can think
of is peanuts in case you've never seen one with its hairy pod.

:: Comes dried (beans, peas, etc), probably high carb. Only fresh,
:: prob low.

Okay. If you never do the grocery shopping, I get that someone
might not know that all sorts of beans, peas, lentils and whatever
are available dried in the aisle with the pasta in most groceries.
That's men 60 and older at this point.

:: Grows on grass (grains, corn), certainly high carb.

On this one I've agree with Roger that folks who grew up in the
city might not be aware that grain grows as grass. Golden waves
of grain doesn't mention that it's a field of fancy grass. And
once the stuff is ground into flour it's no longer obvious is used
to be grain.

:: Just a few guidelines like that and you'll be able to figure out
:: 95+% of stuff at a glance. There are a few exceptions in the other
:: 5-% or so that you can just remember.

This reminds me of folks always looking for a reference in the book
when any debate comes up. Understanding the few basic guidelines of
your plan make folks able to figure out the answer in most debates
without reference to the book. It usually seems that the folks who
constantly ask for references see their plan's book as a huge list of
details not as a few guidelines with examples of using those guidelines.

For me understanding has always trumped memorizing stuff from a list.
Understanding gets you 95% of the way there on the spot. If your only
source is the list, each and every new item/idea must be looked up in
the list or book. If you understand the guidelines, each and every
new item/idea comes with an initial guess that works quite well until
you have a chance to look it up in a list/book in case of those 5%
exceptions.

There's a lot worse you can do in low carbing than buy an acorn
squash, notice that it grew above the ground, conclude that it must be
low carb, and have roast acorn squash for dinner. But if you understand
a few guidelines, chances are that *will* be the worst you do.

Doug Freyburger wrote:
:: Roger Zoul wrote:
::: Doug Freyburger wrote:
::::: Cubit wrote:
:::
::: Shoot, while this is good info...unless you're a farmer, this ain't
::: easy to know...better to just use a list from various sites.
::
:: Roger, I think the ones I listed are pretty easy. Everyone has a
:: different perspective so yours is valid. I really only wonder about
:: the grass one, though.
::
:::::: Potato bad, Celery good
:::::: -but I can't seem to remember which vegetables are higher carb
:::::: and which are lower carb.
:::
::::: Use some general principles. Try these to narrow stuff down.
:::
::::: Anything sweet, high carb. Anything tart, medium carb.
::
:: Sweet and tart are very easy to tell with one bite. That does not
:: work for something the first time you've ever seen it but after that
:: it's easy. With fruit you can at least guess it's likely to be
:: either sweet and/or tart just from the fact that it's a fruit.
:: Can't everyone tell a fruit from a veggie at a glance, except for
:: tomatoes that count as both?

Well, in this case, I agree. I was referring more to things that grow
above/under the ground. Unless you farm, you may very well not know these
things, and hence not be able to remember them. If you can, great!

::
::::: Grows underground, probably high carb. Ground above ground,
::::: probably low. This is the potato bad, celery good one!
::
:: Does anyone actually have trouble telling at a glance if something
:: grew under the ground or above the ground? The hardest I can think
:: of is peanuts in case you've never seen one with its hairy pod.

Yes...me. I mean, after I think about it a bit, it makes sense...but it is
not immediately obvious to me.

::
::::: Comes dried (beans, peas, etc), probably high carb. Only fresh,
::::: prob low.
::
:: Okay. If you never do the grocery shopping, I get that someone
:: might not know that all sorts of beans, peas, lentils and whatever
:: are available dried in the aisle with the pasta in most groceries.
:: That's men 60 and older at this point.

Well, I'm only 45.

::
::::: Grows on grass (grains, corn), certainly high carb.
::
:: On this one I've agree with Roger that folks who grew up in the
:: city might not be aware that grain grows as grass. Golden waves
:: of grain doesn't mention that it's a field of fancy grass. And
:: once the stuff is ground into flour it's no longer obvious is used
:: to be grain.

funny. This one I knew! But then, I grew up where people grew corn and
rice. However, I've never seem a potato plant.

::
::::: Just a few guidelines like that and you'll be able to figure out
::::: 95+% of stuff at a glance. There are a few exceptions in the
::::: other 5-% or so that you can just remember.
::
:: This reminds me of folks always looking for a reference in the book
:: when any debate comes up. Understanding the few basic guidelines of
:: your plan make folks able to figure out the answer in most debates
:: without reference to the book. It usually seems that the folks who
:: constantly ask for references see their plan's book as a huge list of
:: details not as a few guidelines with examples of using those
:: guidelines.

Many times people look to references for fine or subtle points. The more
you look, the easier it will be to pull the info out accurately without
using the reference.

::
:: For me understanding has always trumped memorizing stuff from a list.
:: Understanding gets you 95% of the way there on the spot. If your
:: only source is the list, each and every new item/idea must be looked
:: up in
:: the list or book. If you understand the guidelines, each and every
:: new item/idea comes with an initial guess that works quite well until
:: you have a chance to look it up in a list/book in case of those 5%
:: exceptions.

Well, I certainly agree with this. However, if your understanding comes
only from a book, and not from actual "hands on experience," I question your
understanding, to a point.

::
:: There's a lot worse you can do in low carbing than buy an acorn
:: squash, notice that it grew above the ground, conclude that it must
:: be
:: low carb, and have roast acorn squash for dinner. But if you
:: understand
:: a few guidelines, chances are that *will* be the worst you do.

Yeah, but why not just know which veggies are low carb and which are not? I
mean, there aren't that many things on the list that people can't learn
which items in produce are low carb and which aren't.