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Medical Forum / Diseases and Disorders / Diabetes / March 2006Carbs in cooked Vegies
I am a T2, trying to control his bg with a low carb diet. I understand that raw veggies are acceptable. Although they do have good quantities of carbs, they digest slowly and will therefore not result in a spike, like sugar or starch. What happens when these veggies are cooked and their cell walls are thus destroyed, making them more readily digestible. E.g., raw potatoes are quite OK in a low carb diet, but after potatoes have been cooked, their starches are readily digestible. Can someone enlighten me: Are *cooked* veggies the same as uncooked veggies in a low carb diet? Thanks  SignatureJames The guide I got from my dietician , and it isn't quite this simple, of course, since not all veggies are created equal, says that 5 grams of carbs is 1 cup of raw veggies or a half cup of cooked veggies. Although there may be some shrinkage in the cooking, I don't think that volume is cut in half, so what you say is not only reaonable, but in accord with what the dietician's handout lists. Makes sense. In the same way that the degree to which things like pasta, oatmeal, and rice are cooked affects how quickly they will increase blood sugar. So pasta al dente is less of a sugar rush than mushy pasta, and the same with oatmeal. Morris Carrots and onions turn to sugar when cooked. Ira Jamison T2 Diag. Dec. 2000 > Carrots and onions turn to sugar when cooked. What? Where is all this false information coming from? SignatureSee my webpage: http://mysite.verizon.net/juliebove/index.htm >Carrots and onions turn to sugar when cooked. >Ira Jamison >T2 >Diag. Dec. 2000 Not quite correct Ira. However, they do have a slightly higher effect cooked than uncooked on my BGs. Despite that, in normal portion sizes they don't ever spike me. Cheers, Alan, T2, Australia. d&e, metformin 2x500mg SignatureEverything in Moderation - Except Laughter. > I am a T2, trying to control his bg with a low carb diet. > > I understand that raw veggies are acceptable. Although they do have > good quantities of carbs, they digest slowly and will therefore not > result in a spike, like sugar or starch. > > What happens when these veggies are cooked and their cell walls are > thus destroyed, making them more readily digestible. E.g., raw > potatoes are quite OK in a low carb diet, but after potatoes have > been cooked, their starches are readily digestible. > > Can someone enlighten me: Are *cooked* veggies the same as uncooked > veggies in a low carb diet? I would say YMMV with cooked carrots, potatoes, maybe pumpkin, sweet potato etc. I haven't noticed a difference between raw or cooked foods like mushrooms, celery, peppers, onions etc. I don't get a rise with cooked carrots in moderation. I think you will need to experiment to see if you get a rise. Raw potatoes, ugh :) James E. wrote: E.g., raw potatoes are quite > OK in a low carb diet, but after potatoes have been cooked, their starches > are readily digestible. You are confusing the about-to-be-discredited-by research "low glycemic index" diet with a low carb diet. No low carb diet that I know of considers potatoes in any form to be "low carb." The only time that high carbohydrate vegetables are "low carb" is if they pass through the digestive tract unchanged, as can be the case with corn on the cob. I don't think you'll see this with raw potato. Some uncooked veggies may not get digested until they hit your gut, since it takes time to break down those cell walls, but the helpful flora of your gut will break them down. You can tell that this is happening by the production of uncomfortable amounts of gas. If your beta cells are still in pretty good shape, slowing down those carbs may be enough to give your body a chance to produce the insulin needed to control them. But if they are not, you'll experience a delayed spike many hours after you eat the food--one you may miss if you only test an hour or two after eating. Bottom line: Use your meter to answer the question of whether a food is "low carb" or not, remembering to test hours later with slow digesting foods. And treat all carbs you put in your mouth as carbs, remembering that those which are associated with phytonutriants, fiber, and vitamins are a better way of spending your "carb budget" than pure starches and sugars. --Jenny http://www.phlaunt.com/diabetes Diabetes Info http://www.alt-support-diabetes.org/newlydiagnosed.htm Get Your Blood Sugar Under Control <snip> > The only time that high carbohydrate vegetables are "low carb" is if they > pass through the digestive tract unchanged, as can be the case with corn > on the cob. I don't think you'll see this with raw potato. <snip> > --Jenny I love corn on the cob but I understand that I am supposed to stay away from it. Please Please Please, make this not so. Can I eat some this summer? If so, how much to start with? When I say I love it I mean that I could skip everything else and eat just that. Regards, Sax > I love corn on the cob but I understand that I am supposed to stay away from > it. Please Please Please, make this not so. Can I eat some this summer? > If so, how much to start with? When I say I love it I mean that I could > skip everything else and eat just that. Nobody can tell you what you can and can't eat. Technically you can eat anything you want. However that is between you and your meter. Corn on the cob is no different in terms of BG than corn off the cob. How anyone could eat it on the cob is beyond me. I personally find it to be just plain nasty. One bite and I have it stuffed between my teeth and then I have to floss it out. SignatureSee my webpage: http://mysite.verizon.net/juliebove/index.htm :: <snip> ::: [quoted text clipped - 12 lines] :: Regards, :: Sax Sax, Quit loving on food. Go find a human. :) >Sax, >Quit loving on food. Go find a human. >:) Good point. Cheers, Alan, T2, Australia. d&e, metformin 2x500mg SignatureEverything in Moderation - Except Laughter. > Sax, > Quit loving on food. Go find a human. A recent study properly done proved that when we enjoy a certain food we absorb more of the nutrients it contains. Who wokulda thought? RS ::: Sax, ::: Quit loving on food. Go find a human. [quoted text clipped - 3 lines] :: :: Who wokulda thought? Got link? I enjoy nuts a great deal, almonds & walnuts, specifically. > ::: Sax, > ::: Quit loving on food. Go find a human. [quoted text clipped - 5 lines] > > Got link? I enjoy nuts a great deal, almonds & walnuts, specifically. Hello, Roger Zoul, I don't have any links (Actually, HTML links are not completely kosher on ASD according to the Charter, though who doesn't post them sometimes?). Anyhow, nuts are pretty safe for bg and are a positive benefit for most people most of the time. This is likely checkable with google of the previous ASD posts on the subject. I don't have a nut alergy though. If I did, whole other story, but I can eat walnuts and almonds (and peanuts which I'm sure you know are not really nuts but are good for none alergic persons generally). And always, always keep an eye on your metered results when demoing new foods or old foods in new situations, since small things can make for big changes. The list of stuff that can cause unexpected transient highs is endless. Whatever, just bear in mind that this disease can sneak up with high hard balls to the head at unexpected moments, and watch out of the corner of your eye for it, and you'll be as well off as anyone could expect. I'd really hate to have to give up walnuts and almonds. And I don't have to do so, but some people do. Some people can eat rice.What's that like? I can't look at it anymore without a rise in bg. What a world to live in. Next life, I'll be able to eat rice for a while anyway. regards, Roger and all who can't always get what we want, but can get what we need, rudy bantista@thuntek.net T2, last A1c 5.9, current bg 126. >What a world to live in. Next life, I'll be able to eat rice for a while >anyway. Be careful of what you wish for Rudy. You could wake up as a moth larva in somebody's rice bag. Hope you are having a good one! Will, T2 >>What a world to live in. Next life, I'll be able to eat rice for a >>while anyway. > > Be careful of what you wish for Rudy. You could wake up as a moth > larva in somebody's rice bag. lol > I don't have any links (Actually, HTML links are not completely kosher on > ASD according to the Charter, though who doesn't post them sometimes?). What is non-standard in newsgroups as in email is the posting of clickable links in html format, simply because posting in html is not kosher. There's nothing wrong with posting links as plain text. SignatureChris Malcolm cam@infirmatics.ed.ac.uk +44 (0)131 651 3445 DoD #205 IPAB, Informatics, JCMB, King's Buildings, Edinburgh, EH9 3JZ, UK [http://www.dai.ed.ac.uk/homes/cam/] > > I don't have any links (Actually, HTML links are not completely kosher on > > ASD according to the Charter, though who doesn't post them sometimes?). > > What is non-standard in newsgroups as in email is the posting of > clickable links in html format, simply because posting in html is not > kosher. There's nothing wrong with posting links as plain text. Some newsreaders will make those plain text URLs clickable, but that's fine. Priscilla : <snip> : > [quoted text clipped - 4 lines] : > : > --Jenny : I love corn on the cob but I understand that I am supposed to stay away from : it. Please Please Please, make this not so. Can I eat some this summer? : If so, how much to start with? When I say I love it I mean that I could : skip everything else and eat just that. : Regards, : Sax You will have to test to find out if yu can eat corn on the cob. You might strt with a half an ear adn test at 1 and 2 hours. If it doesn't give yu a big rise in bgs, try a whole ear adn do the same test. I can et an ear of corn as he only carb in a eal at dinner(I then skip my usual piece of freshfruit desert). Yu will have to find out for yourself. Wendy > I love corn on the cob but I understand that I am supposed to stay away from > it. Please Please Please, make this not so. Can I eat some this summer? > If so, how much to start with? When I say I love it I mean that I could > skip everything else and eat just that. > Regards, > Sax Sax, I think you may need to learn about both portion control and the valid use of a carb vacation. You can use your meter to determine how much corn you can eat without spiking, remembering that eating fat and protein with it can slow it down. I also take occasional vacations. When peaches are in season I let myself eat what I want of them, making sure I keep the rest of my eating pretty low-carb on those days. With corn, I will eat an ear from time to time just because it, like peaches, feeds not just my body but also my soul. ;-) It's not about what we're "supposed" to do. It's about what works for us -- our bodies, minds, and our spirits. Priscilla, T2, diet & metformin > I love corn on the cob but I understand that I am supposed to stay away from > it. Please Please Please, make this not so. Can I eat some this summer? > If so, how much to start with? When I say I love it I mean that I could > skip everything else and eat just that. Well, it only passes through the system undigested if you don't chew it which means you don't taste it. So you can't really consider it low carb. But that said, I too consider fresh picked corn on the cob to be a holy ritual of summer and when it comes into season I do eat an ear or two every week when the farmers set up market in our little town and I accept the blood sugar rise. I always have, even when I was controlling very tightly with a low carb diet alone. Ditto with garden-grown tomatoes. Both are only in season for a relatively short time. Just design your meals so that the corn is the only high carb thing you're eating in that meal. --Jenny http://www.phlaunt.com/diabetes Diabetes Info http://www.alt-support-diabetes.org/newlydiagnosed.htm Get Your Blood Sugar Under Control ><snip> >> [quoted text clipped - 11 lines] >Regards, >Sax Hi Sax I love it too, but these days I eat it as a rare treat at the time of day when I know I can best handle excess carbs. The other reason I make it a rare treat is that I improve it's taste (and help spread the BG spike a little) with lashings of real butter and excessive salt. So I don't do it often partly because of those things too. One cob is my limit. Yeah, I know that's hard - but if I don't stop there then I'd really pig out. BTW - the versions that appear at fast food outlets, like KFC's "cobettes" seem to be terrible for BGs. One little cobette is worse than a full cob of home-cooked. Something in their process; probably added sugar somewhere. Doesn't taste as good anyway. Just for interest, this is the difference from the USDA database between an ear of "Corn, sweet, yellow, frozen, kernels on cob, cooked, boiled, drained, with salt" and "Fast foods, corn on the cob with butter". Of course, you have to add my lashings of butter to the fats on the first column - but note the carbs difference: Fast-food Home-cooked Water g 105.19 46.12 Energy kcal 155 59 Energy kj 648 245 Protein g 4.47 1.96 Total lipid (fat)g 3.43 0.47 Carbohydrate, by difference g 31.94 14.07 Memory is a strange thing. I've just had visions of Charlie Chaplin and the automatic corn-eating machine (Modern Times?). Cheers, Alan, T2, Australia. d&e, metformin 2x500mg SignatureEverything in Moderation - Except Laughter. :: I am a T2, trying to control his bg with a low carb diet. :: :: I understand that raw veggies are acceptable. Raw low carb, fibrous veggies are acceptable. Potatoes are NOT acceptable except in very small amounts. Although they do have :: good quantities of carbs, Low carb, fibrous veggies don't have good quantities of carbs. The starchy veggies do, and they are not acceptable except in very small amounts. they digest slowly and will therefore not :: result in a spike, like sugar or starch. Potatoes are starch. :: What happens when these veggies are cooked and their cell walls are :: thus destroyed, making them more readily digestible. E.g., raw :: potatoes are quite OK in a low carb diet, but after potatoes have :: been cooked, their starches are readily digestible. My understanding about raw potatoes is they cannot be used in the body at all in the raw state. I don't really know if that's true or not, but I'd never eat them raw. :: Can someone enlighten me: Are *cooked* veggies the same as uncooked :: veggies in a low carb diet? If you keep to the low carb fibrous veggies, there is no question to ask. Eat them however you like. If you're looking for a reason to eat potatoes while being a T2, go ahead and munch down on your raw potatoes. Ick! <snip> > My understanding about raw potatoes is they cannot be used in the body at > all in the raw state. I don't really know if that's true or not, but I'd > never eat them raw. <snip> Where did you get this information? I've NEVER seen this before. SignatureSee my webpage: http://mysite.verizon.net/juliebove/index.htm :: <snip> :: [quoted text clipped - 5 lines] :: :: Where did you get this information? I've NEVER seen this before. Again, I don't know if that's true or not, but I did google on it once and found *some* stuff making that claim. I first got the notion from someone on another ng. That poster claimed that if you only ate raw potatoes, you'd starve to death. Go figure. > Again, I don't know if that's true or not, but I did google on it once and > found *some* stuff making that claim. I first got the notion from someone > on another ng. That poster claimed that if you only ate raw potatoes, you'd > starve to death. Go figure. I don't think you'd starve to death but you'd certainly die of malnutrition. SignatureSee my webpage: http://mysite.verizon.net/juliebove/index.htm ::: Again, I don't know if that's true or not, but I did google on it ::: once and found *some* stuff making that claim. I first got the [quoted text clipped - 3 lines] :: I don't think you'd starve to death but you'd certainly die of :: malnutrition. :) I, for one, won't be finding out. Ick! Sounds like you want to experiment with vegetables that are good for you and would not spike on your meter. As a rule be apprehensive with all roots. Mid well that is just a rule of thumb. All greens are great for diabetes but don't go well with our taste buds unless you make an effort to acquire the taste. For some that homework done way back when they were growing up! Try broccoli, green beans, kale, fenugreek leavs, dark green cabbage. Other colorful vegis along these lines are many of the standard salad vegetables like green paper, red paper, orange paper etc. I do eat broccoli and kale by microwaving them. I don't add any dressing on my greens or salads. That's just me though! If you want to become more adventurous, try soaking raw peanuts (you will get them in Asian groc stores) in water add them to your salad dish. This way you also get good oils and proteins. I don't know any one who will show a spike in their BG with above mentioned vegetables. But then again I am aware that there are folks with number of individual conditions that make above diet a no go. My own mother can not handle any of the above as she has dentures. As Ozgirl, Jenny and others have pointed out potato is not a vegetable in most of diabetes vocabulary. Good news is not eating one is not harmful either! Keep up the experiments. You will uncover plenty of healthful vegis along the way to good health! Anil >green paper, red paper, orange paper You sure do like some interesting veges. Cheers, Alan, T2, Australia. d&e, metformin 2x500mg SignatureEverything in Moderation - Except Laughter. Only in moderation... You should try it. I assure you it would not spike. There are other colors in case you get board...:-). o Hey what can I say? Dead plants are my food, do prefer them to dead mammals... o Making creative spelling mistakes is my IP.. o Try seraching for "Green papper" in google... Take care Alan. Anil > Only in moderation... You should try it. I assure you it would not > spike. There are other colors in case you get board...:-). [quoted text clipped - 5 lines] > > o Try seraching for "Green papper" in google... First hit is stuffed green papper ;) Although google asks if you mean green "paper" not papper :) >>green paper, red paper, orange paper > You sure do like some interesting veges. When I was a kid I often used to stay outside past my normal mealtimes by snacking on acorns. I reasoned that if pigs could eat them then so could I. They weren't nice, but they served well as food. It was only much later I discovered they were supposed to be poisonous. SignatureChris Malcolm cam@infirmatics.ed.ac.uk +44 (0)131 651 3445 DoD #205 IPAB, Informatics, JCMB, King's Buildings, Edinburgh, EH9 3JZ, UK [http://www.dai.ed.ac.uk/homes/cam/] > I am a T2, trying to control his bg with a low carb diet. > [quoted text clipped - 9 lines] > Can someone enlighten me: Are *cooked* veggies the same as uncooked veggies > in a low carb diet? Huh? What makes you think raw potatoes have any less carbs than cooked ones? Not that I could stomach raw potatoes, mind you. My mom and daughter like them with salt. To me they taste like pure starch! Not all vegetables have the same carb count. Things like lettuce and broccoli are low in carbs. Potatoes and peas are not, be they raw or cooked. SignatureSee my webpage: http://mysite.verizon.net/juliebove/index.htm > Not all vegetables have the same carb count. Things like lettuce and > broccoli are low in carbs. Potatoes and peas are not, be they raw or > cooked. I didn't know green peas were high carbohydrate? Thanx for the info. How bad are they? Are they like potatoes? > > Not all vegetables have the same carb count. Things like lettuce and > > broccoli are low in carbs. Potatoes and peas are not, be they raw or [quoted text clipped - 4 lines] > > How bad are they? Are they like potatoes? Only your meter knows for sure. Priscilla >>> Not all vegetables have the same carb count. Things like lettuce >>> and broccoli are low in carbs. Potatoes and peas are not, be they [quoted text clipped - 6 lines] > > Only your meter knows for sure. Only my meter knows how much carbs are in peas??? Only my meter only knows how it will afect me, but I believe a lot of other sources of info would know how much carbs there are in green peas. I am asking because I eat a particular food which contains green peas amongst many other things, so it's pretty difficult to figure out the effect in isolation. > >>> Not all vegetables have the same carb count. Things like lettuce > >>> and broccoli are low in carbs. Potatoes and peas are not, be they [quoted text clipped - 14 lines] > info would know how much carbs there are > in green peas. Your question was how bad are they, not how many carbs there are. The answer is still the same (even of you know the carb count). Your meter will tell you if peas (and in which quantity) are bad for you. For example, take your regular protein serving, add some low carb vegetables in moderation and test before the meal and an hour later. next time add a cup of cooked green peas, no other significant carbs in that meal - like bread, pasta, rice, milk, fruit etc. Then test before the meal and an hour later. If you are significantly higher after that meal than the one with protein and low carb veggies then you would experiment to see if 1/2 of peas does the same. Anything less than 1/2 cup of a vegetable and I personally wouldn't warrant it worth the effort cooking and eating it. > I am asking because I eat a particular food > which contains green peas amongst many > other things, so it's pretty difficult to figure > out the effect in isolation. See above, how to isolate carbs. What is the food in question by the way? >>>>> Not all vegetables have the same carb count. Things like lettuce >>>>> and broccoli are low in carbs. Potatoes and peas are not, be they [quoted text clipped - 17 lines] > Your question was how bad are they, not how many carbs there > are. I think that's what caused the misunderstanding - my bad. When I asked "How bad are they", I was referring to how bad are they in terms of carb count. > I think that's what caused the misunderstanding - my bad. > When I asked "How bad are they", I was referring to > how bad are they in terms of carb count. 1/2 cup of canned peas contains about 11 grams of carb, about 3 1/2 grams are fiber. You should get the book of Food Counts by Corinne Netzer. Has all sorts of foods listed in there, including prepared foods and restaurant foods. SignatureSee my webpage: http://mysite.verizon.net/juliebove/index.htm >> I think that's what caused the misunderstanding - my bad. >> When I asked "How bad are they", I was referring to >> how bad are they in terms of carb count. > 1/2 cup of canned peas contains about 11 grams of carb, about 3 1/2 grams > are fiber. You should get the book of Food Counts by Corinne Netzer. Has > all sorts of foods listed in there, including prepared foods and restaurant > foods. I *hate* this "cup" measurement! Not only have I lots of different sizes of cups, but I actually have two measuring ladles graduated in fractions of a cup which are different! Even worse is this "portion" everyone talks about. How many "portions" are in a "cup", and how many "cups" are in a "bowl"? AAARRGGHHH! SignatureChris Malcolm cam@infirmatics.ed.ac.uk +44 (0)131 651 3445 DoD #205 IPAB, Informatics, JCMB, King's Buildings, Edinburgh, EH9 3JZ, UK [http://www.dai.ed.ac.uk/homes/cam/] :: Julie Bove <julienospambove@verizon.net> wrote: :: [quoted text clipped - 14 lines] :: "portions" are in a "cup", and how many "cups" are in a "bowl"? :: AAARRGGHHH! Same here. But I think you just fill up a measuring cup to the 1-cup line, and that's what a "cup" means. But I still feel your pain. :) Make sure your peas aren't mashed up, though! :: -- :: Chris Malcolm cam@infirmatics.ed.ac.uk +44 (0)131 651 3445 DoD #205 :: IPAB, Informatics, JCMB, King's Buildings, Edinburgh, EH9 3JZ, UK :: [http://www.dai.ed.ac.uk/homes/cam/] > >> I think that's what caused the misunderstanding - my bad. > >> When I asked "How bad are they", I was referring to [quoted text clipped - 11 lines] > Even worse is this "portion" everyone talks about. How many "portions" > are in a "cup", and how many "cups" are in a "bowl"? AAARRGGHHH! A cup = 8 oz. That's how we measure things here. The way you measure is equally as confusing to us. SignatureSee my webpage: http://mysite.verizon.net/juliebove/index.htm : > >> I think that's what caused the misunderstanding - my bad. : > >> When I asked "How bad are they", I was referring to [quoted text clipped - 14 lines] : > Even worse is this "portion" everyone talks about. How many "portions" : > are in a "cup", and how many "cups" are in a "bowl"? AAARRGGHHH! : A cup = 8 oz. That's how we measure things here. The way you measure is : equally as confusing to us. >> >> I think that's what caused the misunderstanding - my bad. >> >> When I asked "How bad are they", I was referring to [quoted text clipped - 14 lines] >> Even worse is this "portion" everyone talks about. How many "portions" >> are in a "cup", and how many "cups" are in a "bowl"? AAARRGGHHH! > A cup = 8 oz. That's how we measure things here. The way you measure is > equally as confusing to us. 8 US oz, of course, rather than 8 Imperial oz. According to wikipedia that's the old US definition of cooking measure cup, 8 US floz., approz 237ml. The modern US definition of cup is 240ml. The UK, Canada, Australia, and New Zealand define a cup as 250ml. The modern Japanese cup size in cooking measure is defined as 200ml, but rice is still always measured in the old Japanese cup size of 180ml. When speaking of drinks rather than cooking measures, however, the US uses a standard beverage cup of 180ml, the same as the Japanese rice measure cup. SignatureChris Malcolm cam@infirmatics.ed.ac.uk +44 (0)131 651 3445 DoD #205 IPAB, Informatics, JCMB, King's Buildings, Edinburgh, EH9 3JZ, UK [http://www.dai.ed.ac.uk/homes/cam/] > 8 US oz, of course, rather than 8 Imperial oz. > [quoted text clipped - 6 lines] > however, the US uses a standard beverage cup of 180ml, the same as the > Japanese rice measure cup. I remember taking a college Spanish class in which the professor was ready to kill a student who didn't understand why in spanish, you say "casa blanca" with the modifier following the noun. She kept saying, "but if it's a white house, why don't they just call it a blanca casa???" All in a thick south shore Lawn Guyland accent. She seemed to think English was invented, and then the rest of the world went about making up words to say the same things, only the wrong way. Just sayinzall. Susan : >> >> I think that's what caused the misunderstanding - my bad. : >> >> When I asked "How bad are they", I was referring to [quoted text clipped - 14 lines] : >> Even worse is this "portion" everyone talks about. How many "portions" : >> are in a "cup", and how many "cups" are in a "bowl"? AAARRGGHHH! : > A cup = 8 oz. That's how we measure things here. The way you measure is : > equally as confusing to us. : 8 US oz, of course, rather than 8 Imperial oz. : According to wikipedia that's the old US definition of cooking measure : cup, 8 US floz., approz 237ml. The modern US definition of cup is [quoted text clipped - 4 lines] : however, the US uses a standard beverage cup of 180ml, the same as the : Japanese rice measure cup. The measurement I listed in my post are the ones one finds in cookbooks and using the implrments for meaurign that are sold for kitchen use. As we are talking about home cooks making food here, they seem to be the ones we in teh US willb e using and thinking in terms of. If a dietician tell me to eat 1/3 cup of rixe for a serving. I willtake ou my mesuring cups an measure with the 1/3 cup mesure. I have never seen 240 ml used for an American recipe. Wendy > : >> >> I think that's what caused the misunderstanding - my bad. > : >> >> When I asked "How bad are they", I was referring to [quoted text clipped - 14 lines] > : >> Even worse is this "portion" everyone talks about. How many "portions" > : >> are in a "cup", and how many "cups" are in a "bowl"? AAARRGGHHH! > : > A cup = 8 oz. That's how we measure things here. The way you measure is > : > equally as confusing to us. > : 8 US oz, of course, rather than 8 Imperial oz. > : According to wikipedia that's the old US definition of cooking measure > : cup, 8 US floz., approz 237ml. The modern US definition of cup is [quoted text clipped - 4 lines] > : however, the US uses a standard beverage cup of 180ml, the same as the > : Japanese rice measure cup. > The measurement I listed in my post are the ones one finds in cookbooks US cookbooks. > and using the implrments for meaurign that are sold for kitchen use. In the US. > As > we are talking about home cooks making food here, they seem to be the ones > we in teh US willb e using and thinking in terms of. Of course. But this is an international newsgroup. We're already familiar here with the necessary conversion between US BG units and those of the rest of the world. > If a dietician tell > me to eat 1/3 cup of rixe for a serving. You mean a US dietician of course. > I willtake ou my mesuring cups an > measure with the 1/3 cup mesure. I have never seen 240 ml used for an > American recipe. It's the current standard US definition of a US cooking cup measure. It's not possible to tell what country a poster is from just from the posting adress, since extra-national ISPs are very common. Of course we non-US posters are used to Americans supposing that the only real money, units of measurement, etc., are what the US uses, and that any unspecified "we" in a newsgroup is of course an American "we". That's fine, but do allow us foreign non-Americans to mention our own point of view now and then. Until I looked it up I didn't know how big an American cooking measure cup was, and I can't buy one of those in a British kitchenware shop. SignatureChris Malcolm cam@infirmatics.ed.ac.uk +44 (0)131 651 3445 DoD #205 IPAB, Informatics, JCMB, King's Buildings, Edinburgh, EH9 3JZ, UK [http://www.dai.ed.ac.uk/homes/cam/] Chris Malcolm <cam@holyrood.ed.ac.uk> wrote in news:48qnslFlo6jcU1 @individual.net: > It's not possible to tell what country a poster is from just from the > posting adress, since extra-national ISPs are very common. Of course [quoted text clipped - 5 lines] > American cooking measure cup was, and I can't buy one of those in a > British kitchenware shop. But you know something? Nearly every measuring cup sold in the US has ml markings on it as well as cup. Our cars have mph *and* kph markings. Tool sets sold have both SAE and metric tools. If the person you responded to is unable to read both sides of his/her own measuring cup, there's nothing you or I can do for him/her. SignatureOur scientific power has outrun our spiritual power. We have guided missiles and misguided men. --Martin Luther King Jr. k: Tool sets sold have both SAE and metric tools. : If the person you responded to is unable to read both sides of his/her : own measuring cup, there's nothing you or I can do for him/her. Many of our measuring cups, here in the US may be quite old, Some of mine are at lest 40 ears old, as are many of my US cookbooks. Wendy > Many of our measuring cups, here in the US may be quite old, Some of mine > are at lest 40 ears old, as are many of my US cookbooks. Indeed! My favorite cookbooks were put out in the 1940s. And the measuring cup that I used for many years had only ounces on it. When it broke, I had to buy a new one. I hate the new one because instead of the loop handle, it has sort of a curved tab. SignatureSee my webpage: http://mysite.verizon.net/juliebove/index.htm : > Many of our measuring cups, here in the US may be quite old, Some of mine : > are at lest 40 ears old, as are many of my US cookbooks. : Indeed! My favorite cookbooks were put out in the 1940s. And the measuring : cup that I used for many years had only ounces on it. When it broke, I had : to buy a new one. I hate the new one because instead of the loop handle, it : has sort of a curved tab. The curved open bottom handles are designed so yu can stack cups of assorted sizes more easily. I do hav e a few new ones in large sizes, up to 3 quarts, tht I use in teh microwave adn they all stack nicely inside each other with the hnadles going over the ourter cup. Wendy > The curved open bottom handles are designed so yu can stack cups of > assorted sizes more easily. I do hav e a few new ones in large sizes, up > to 3 quarts, tht I use in teh microwave adn they all stack nicely inside > each other with the hnadles going over the ourter cup. Yes, I suppose so. But with the depth of my cupboard shelves, there is no way I can stack them. SignatureSee my webpage: http://mysite.verizon.net/juliebove/index.htm HI Wendy, My glass US measuring cup, made by Pyrex, lists ounces on one side and millileters on the other. The one cup line on the one side is just below the 250 ml. line on the other side. And Chris--on drinks? My can of V8 says "5.5 fl. oz (163 ml)" which works out to 237 ml per cup. My Crystal Geyser Lime Sparkling Mineral Water says " 42.3 fl. oz (1 Qt 10.3 fl oz) 1.25 liters" that works out to 236.4 ml per cup. Or did your quote perhaps mean that dixie (paper) cups often come in a 6 oz size? Must note that they also come in 4, 8, 10, 12 and 16 oz sizes as well. And do you think 2 year old V8 could still be okay to drink? Morris Morris :: Ozgirl wrote: :::: Priscilla H. Ballou wrote: [quoted text clipped - 27 lines] :: When I asked "How bad are they", I was referring to :: how bad are they in terms of carb count. Just, When I want to check a particular food, I just go to www.fitday.com and enter it in. I can adjust quantity to get a good idea. This is what I get for one cup of green peas (cooked, boiled, drained, with salt): source grams cals %total Total: 134 Fat: 0 3 3% Sat: 0 1 1% Poly: 0 1 1% Mono: 0 0 0% Carbs: 25 65 63% Fiber: 9 0 0% Protein: 9 34 34% Alcohol: 0 0 0% I consider these a high carb food as they have 25g of carbs, no fiber, in a one cup serving. Still, when mixed into something else, when you end up eating way less than 1 cup of them, they could work. The online version of fitday.com is free. There is also a PC version which has way more features that costs around $20, I think. > This is what I get for one cup of green peas (cooked, boiled, drained, with > salt): [quoted text clipped - 16 lines] > The online version of fitday.com is free. There is also a PC version which > has way more features that costs around $20, I think. Roger, a cup has 9 grams of fiber. But I still consider it a high carb veggie, due to its starch content. Susan :: x-no-archive: yes :: [quoted text clipped - 24 lines] :: Roger, a cup has 9 grams of fiber. But I still consider it a high :: carb veggie, due to its starch content. Yep. Sorry, I missed it due to the unslightly formating that I was trying to fix after the paste. Like you say, it is still HC due to starch. > Just, > > When I want to check a particular food, I just go to www.fitday.com > and enter it in. I can adjust quantity to get a good idea. Thanx man, that's one of the best nutrition site, I have seen. >>>> Not all vegetables have the same carb count. Things like lettuce >>>> and broccoli are low in carbs. Potatoes and peas are not, be they [quoted text clipped - 6 lines] >> >> Only your meter knows for sure. > Only my meter knows how much carbs are > in peas??? > Only my meter only knows how it will afect > me, but I believe a lot of other sources of > info would know how much carbs there are > in green peas. > I am asking because I eat a particular food > which contains green peas amongst many > other things, so it's pretty difficult to figure > out the effect in isolation. You don't have to figure it out if you have a meter. You can eat a measured amount of peas and graph the resulting BG response. That will tell you more than any textbook, since it will tell you how peas affect *you*. The personal BG meter is a very powerful investigative tool. SignatureChris Malcolm cam@infirmatics.ed.ac.uk +44 (0)131 651 3445 DoD #205 IPAB, Informatics, JCMB, King's Buildings, Edinburgh, EH9 3JZ, UK [http://www.dai.ed.ac.uk/homes/cam/] Chris, In exactness of measurement and the associate language is always interesting topic of discussion especially when you are trying to communicate with international crowd. As some one who grew-up in metric system transition to US where almost every unit of measurement was based on units I had associated with "older" way of measurement was quite an experience. Now with 22 yrs in stats I find it difficult to think in terms of SI units. When it comes to cooking it gets even more confusing with all kinds of buzz words tossed around. Take for example Peas and associate carbs. Well to my way of thinking the only good answer is cook them the way you like it with associated veggies, grains etc. Some what along the lines of what Ozgirl suggested. Eat the portion you would normally eat based on dietary discipline you have adapted for diabetes. If the meter spikes you have a few choices. a. Avoid Peas b. Reduce the quantities c. try in different whole food combinations d. cook differently It is in cook differently category I have maximum success. All beans I consume are sprouted and the cooked the Indian style, mixed with sprouted grains. That sprouting seems to reduce the carb content and increases protein contents. ( No I don't have a well researched link to back up this claim). Also starting with whole peas as against split peas is makes a difference. Especially problematic are canned peas. If you are into more experiments you can toss some sprouted uncooked peas on your salad. These too taste good and has minimal effect on BGs. Another problematic terminology is low carb diet. It is automatically assumed that one has to eat high non-plant based protein diet. Not so. As I have found to my delight, I have been enjoying plenty of high protein plant based whole food diet without my meter giving me any hard time. I don't go for portion control or moderation in specific food categories either. I have put no restriction on any greens or raw peanuts soaked in water or raw almonds soaked in water. I eat plenty of veggies first. Enough to almost feel full then I eat my legume/bean dish made out of sprouted whole beans or legumes. Yes this way of eating automatically reduces how much legumes / beans I eat. But I am not consciously trying to reduce quality. It is an indirect effect. It is especially important to see the effect from satisfaction from eating a full meal point of view. What I do know is this diet style works for me, and has very few animal proteins (I do take non-fat milk in my tea) in it. Is it low-carb or is it high-cab? Well I am not counting! >> The personal BG meter is a very powerful investigative tool. And the main tool in my tool bag. The other two are my weighing machine and my measuring tape that measures my girth size. Oh yes I did forget the main component to DM management I do use: Exercise! Anil T2 A1C 5.2 > > Not all vegetables have the same carb count. Things like lettuce and > > broccoli are low in carbs. Potatoes and peas are not, be they raw or [quoted text clipped - 4 lines] > > How bad are they? Are they like potatoes? A little less carbs than potatoes, but not much. Snow peas are much lower in carbs than the little round green ones. SignatureSee my webpage: http://mysite.verizon.net/juliebove/index.htm James, eating raw potatoes has brought back a terrible memory of my brother in foster care being fed raw potatoes. I only count the carbs in starchy vegetables like corn , rice, beans and potatoes Loretta -- In tribute to the United States of America and the State of Israel, two bastions of strength in a world filled with strife and terrorism. > James, eating raw potatoes has brought back a terrible memory of my > brother in foster care being fed raw potatoes. > > I only count the carbs in starchy vegetables like corn , rice, beans and > potatoes My mom and daughter actually like them. They'll eat a peeling one like an apple, salting it before they take a bite. Pppppppppyuck! SignatureSee my webpage: http://mysite.verizon.net/juliebove/index.htm |
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