Hey ya'll I'm a fan of Dr. Mercola and his idea of nutritional typing. After taking his test I found out I was a Protein Type( high fat/protein, very low carb), and then listed was a chart filled with the foods that are most beneficial for my type. I've been a fan of organ meats and seafood since I was a kid, but after doing some research I've found that lots of these foods contain a significant amount of carbs (beef liver, oysters, mussels etc.) I'm gonna eat them anyways, but do ya'll know why these meats have carbs while non-organ meat and other seafood doesn't?
asked bykoreancountryboy (80)
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on August 19, 2011
at 09:15 PM
Some relevant answers here: http://www.lowcarbfriends.com/bbs/main-lowcarb-lobby/651671-why-do-oysters-have-carbs.html
In short, oysters and mussels have a fair amount of glucose in their muscle fibers, and liver stores glycogen and also creates glucose.