2

votes

Your best dietary sources of glucose?

Answered on August 19, 2014
Created September 19, 2011 at 11:52 PM

My sister has been doing better on moderate carb paleo. So far she's eating yams, white rice, and a little bit of yogurt and fruit. She needs to rotate a wide variety of foods because she's prone to allergies, plus we don't want to overload on the dairy or the fructose from fruit. What are your everyday favorite glucose sources?

Ce7e28769d92d5de5533e775b1de966e

on September 21, 2011
at 09:52 PM

The oven is on, Rockgrrl!

3c6b4eed18dc57f746755b698426e7c8

(5152)

on September 20, 2011
at 03:58 PM

Boil, spray some salt, and eat.

3f11b5fda91063846bba45daac3541bd

(1186)

on September 20, 2011
at 11:50 AM

any non-microwave yuca recipes?

3f11b5fda91063846bba45daac3541bd

(1186)

on September 20, 2011
at 11:48 AM

jesuisjuba, I think I want to come to your house for dinner?

Ce7e28769d92d5de5533e775b1de966e

on September 20, 2011
at 10:36 AM

@Namby Pamby - Oh man, if you saw my protein intake you would probably fall over then! :) For me, who works out 4 and on occasion 5 days a week, I found an eating path that has made my body lean mean and strong :) I also don't eat all of the above in one day, some of those items definitely are daily, but cycle through the week.

Ce7e28769d92d5de5533e775b1de966e

on September 20, 2011
at 10:31 AM

My favourite w/ potatoes + duck fat are getting the really little ones from the farmers market, rubbing with the fat, sprinkle of salt on the skin then roast. Crazy good! There are several arguments re: solanine in tomatoes.. only the plants. Yes in the fruit. Sigh. Eggplant monthly, roasted. What I buy I also cook immediately and store in a container in the fridge. Bascially, I've given up stressing about it and just eat and enjoy it all :)

755d3a18737359da49c5e2167e5f2f63

on September 20, 2011
at 09:14 AM

Potato skins have saponins.

3c6b4eed18dc57f746755b698426e7c8

(5152)

on September 20, 2011
at 03:38 AM

Really? What kind of sweet potatoes do you eat: those yellow, Asian kinds (Koi)?

Medium avatar

(39821)

on September 20, 2011
at 03:35 AM

That microwave-induced flatbread effect happens to certain types of sweet potato. I eat all of my sweet potato that way.

3c6b4eed18dc57f746755b698426e7c8

(5152)

on September 20, 2011
at 03:06 AM

Wow, milk, yog, raw honey, fruit, nuts, yams ... I have no weight problem but if I ate that everyday, even I would gain weight. Maple syrup, definitely. I went to Vermont and felt I saw the most overweight people in the world: my guess, Vermont Maple Syrup and Ben & Jerry's, right in downtown Burlington, VT.

Af005ec9a8e028f2b04bf5367b64e0d6

(2797)

on September 20, 2011
at 02:56 AM

First of all, potatoes roasted in duck fat are incredible. Why is duck fat so good at that? Second, according to wikipedia solanine seems to be in tomato leaves but theres not really any evidence of toxicity from eating tomatoes as there is from eating potatoes. The plants have much higher levels of solanine than the actual products of the plant. Also how often do you have eggplant? i have that like a few times a year, much less than i have potato skins. Can't find much on bell peppers but I don't really eat those much either. Anyway this is likely a pretty minor deal.

0dbd7154d909b97fe774d1655754f195

(16131)

on September 20, 2011
at 02:38 AM

confit??? I am planning on making goose confit this fall! #myhusbandhuntsandIneedtastygamerecipes!!!!

Ce7e28769d92d5de5533e775b1de966e

on September 20, 2011
at 01:56 AM

MO! You're alive! How ironic you mention duck fat as I just ate a confit leg using mah bare hand. And it was delicious. Hmm.. as I pulled the skin off to crisp in the oven I shall take the resulting fat and do some crispy 'tatoe skin.

Ce7e28769d92d5de5533e775b1de966e

on September 20, 2011
at 01:39 AM

MO! You're alive! How ironic you mention duck fat as I just ate a confit leg using mah bare hand. And it was delicious.

0dbd7154d909b97fe774d1655754f195

(16131)

on September 20, 2011
at 01:28 AM

'tater skin takes the duck fat sooo well - crispy!

Ce7e28769d92d5de5533e775b1de966e

on September 20, 2011
at 01:19 AM

So what are the thoughts on eggplant, green peppers and tomato as they contain solanine, like the 'taters, and many people, including me, leave the skin on? And re: meat and potatoes - those two are daily visitors to my belly :)

Ce7e28769d92d5de5533e775b1de966e

on September 20, 2011
at 01:17 AM

So what are the thoughts on eggplant, green peppers and tomato as they contain solanine, like the 'taters, and many people, including me, leave the skin on?

667f6c030b0245d71d8ef50c72b097dc

(15976)

on September 20, 2011
at 01:08 AM

Meat and potatoes amen! Never went out of style

Af005ec9a8e028f2b04bf5367b64e0d6

(2797)

on September 20, 2011
at 12:44 AM

For the health reasons, but they don't do anything for me taste-wise so it's an easy choice. Although peeling them is kind of annoying.

Cab7e4ef73c5d7d7a77e1c3d7f5773a1

(7304)

on September 20, 2011
at 12:41 AM

Yeah what. Meat and potatoes sounds very healthy assuming they aren't fried in veggie oil.

E5c7f14800c5992831f5c70fa746dc5c

(12857)

on September 20, 2011
at 12:38 AM

@thhq Who is getting sick from meat and potatoes? SAD is industrialized garbage....

E5c7f14800c5992831f5c70fa746dc5c

(12857)

on September 20, 2011
at 12:36 AM

most potatoes have some solanine in the skin and for the most part they are pretty much just indigestible fiber. I agree they are good to leave on while you cook to maximize nutritional content.

Eecc48184707bc26bce631485b5b7e34

(4764)

on September 20, 2011
at 12:35 AM

depends on your goals, cliff. Mine is to avoid as much glycation as is humanly possible. Fructose glycates far more readily than glucose. I don't skip fruit, but because glycation, I don't eat a lot of it and what I do eat is the most nutrient dense sources - berries

Medium avatar

(10611)

on September 20, 2011
at 12:33 AM

Meat and potatoes....yesterday's SAD is today's paleo....

Ce7e28769d92d5de5533e775b1de966e

on September 20, 2011
at 12:31 AM

Why don't you eat the skin - curious. I eat the skin of all tubers - sweet and regular. I like roasting my Japanese sweet potato without sometimes, though. I've never had any problems.. The skin contains fiber and keeps the nutrients in the potatoes when they're cooking, too.

Ce7e28769d92d5de5533e775b1de966e

on September 20, 2011
at 12:30 AM

Why don't you eat the skin - curious. I eat the skin of all tubers - sweet and regular. I like roasting my Japanese sweet potato without sometimes, though. I've never had any problems.. The skin contains fiber and keeps the nutrients in the potatoes when they're cooking, too, seals the good stuff in.

E5c7f14800c5992831f5c70fa746dc5c

(12857)

on September 20, 2011
at 12:29 AM

I wouldn't worry about overloading on fructose from fruit. According to robert lustig its not even possible due to the fiber.

Ce7e28769d92d5de5533e775b1de966e

on September 20, 2011
at 12:28 AM

I eat the skin of all tubers - sweet and regular. I like roasting my Japanese sweet potato without sometimes, though. I've never had any problems.. I like the skin especially when they're roasted. The skin contains fiber and keeps the nutrients in the potatoes when they're cooking, seals the good stuff in.

Ce7e28769d92d5de5533e775b1de966e

on September 20, 2011
at 12:24 AM

For me: milk, yogurt, cottage cheese, raw honey, fruit - mostly berries, figs, raw honey, nuts (they're low but still work for me), vegetables and tubers Hmm.. what about if she adds maple syrup, veg like squash and potatoes, in addition to her yams, carrots, and beets?

3f11b5fda91063846bba45daac3541bd

(1186)

on September 20, 2011
at 12:18 AM

remove the skin for health reasons or is that a taste preference?

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6 Answers

4
Af005ec9a8e028f2b04bf5367b64e0d6

on September 20, 2011
at 12:13 AM

Mashed potatoes of any sort, no skin, pastured butter/cream. Few things better in life than red meat and mashed potatoes.

E5c7f14800c5992831f5c70fa746dc5c

(12857)

on September 20, 2011
at 12:38 AM

@thhq Who is getting sick from meat and potatoes? SAD is industrialized garbage....

0dbd7154d909b97fe774d1655754f195

(16131)

on September 20, 2011
at 01:28 AM

'tater skin takes the duck fat sooo well - crispy!

Af005ec9a8e028f2b04bf5367b64e0d6

(2797)

on September 20, 2011
at 12:44 AM

For the health reasons, but they don't do anything for me taste-wise so it's an easy choice. Although peeling them is kind of annoying.

Ce7e28769d92d5de5533e775b1de966e

on September 20, 2011
at 12:30 AM

Why don't you eat the skin - curious. I eat the skin of all tubers - sweet and regular. I like roasting my Japanese sweet potato without sometimes, though. I've never had any problems.. The skin contains fiber and keeps the nutrients in the potatoes when they're cooking, too, seals the good stuff in.

Ce7e28769d92d5de5533e775b1de966e

on September 20, 2011
at 12:31 AM

Why don't you eat the skin - curious. I eat the skin of all tubers - sweet and regular. I like roasting my Japanese sweet potato without sometimes, though. I've never had any problems.. The skin contains fiber and keeps the nutrients in the potatoes when they're cooking, too.

3f11b5fda91063846bba45daac3541bd

(1186)

on September 20, 2011
at 12:18 AM

remove the skin for health reasons or is that a taste preference?

3f11b5fda91063846bba45daac3541bd

(1186)

on September 20, 2011
at 11:48 AM

jesuisjuba, I think I want to come to your house for dinner?

Cab7e4ef73c5d7d7a77e1c3d7f5773a1

(7304)

on September 20, 2011
at 12:41 AM

Yeah what. Meat and potatoes sounds very healthy assuming they aren't fried in veggie oil.

E5c7f14800c5992831f5c70fa746dc5c

(12857)

on September 20, 2011
at 12:36 AM

most potatoes have some solanine in the skin and for the most part they are pretty much just indigestible fiber. I agree they are good to leave on while you cook to maximize nutritional content.

Medium avatar

(10611)

on September 20, 2011
at 12:33 AM

Meat and potatoes....yesterday's SAD is today's paleo....

Af005ec9a8e028f2b04bf5367b64e0d6

(2797)

on September 20, 2011
at 02:56 AM

First of all, potatoes roasted in duck fat are incredible. Why is duck fat so good at that? Second, according to wikipedia solanine seems to be in tomato leaves but theres not really any evidence of toxicity from eating tomatoes as there is from eating potatoes. The plants have much higher levels of solanine than the actual products of the plant. Also how often do you have eggplant? i have that like a few times a year, much less than i have potato skins. Can't find much on bell peppers but I don't really eat those much either. Anyway this is likely a pretty minor deal.

Ce7e28769d92d5de5533e775b1de966e

on September 20, 2011
at 01:19 AM

So what are the thoughts on eggplant, green peppers and tomato as they contain solanine, like the 'taters, and many people, including me, leave the skin on? And re: meat and potatoes - those two are daily visitors to my belly :)

Ce7e28769d92d5de5533e775b1de966e

on September 20, 2011
at 01:39 AM

MO! You're alive! How ironic you mention duck fat as I just ate a confit leg using mah bare hand. And it was delicious.

Ce7e28769d92d5de5533e775b1de966e

on September 20, 2011
at 01:56 AM

MO! You're alive! How ironic you mention duck fat as I just ate a confit leg using mah bare hand. And it was delicious. Hmm.. as I pulled the skin off to crisp in the oven I shall take the resulting fat and do some crispy 'tatoe skin.

755d3a18737359da49c5e2167e5f2f63

on September 20, 2011
at 09:14 AM

Potato skins have saponins.

Ce7e28769d92d5de5533e775b1de966e

on September 20, 2011
at 01:17 AM

So what are the thoughts on eggplant, green peppers and tomato as they contain solanine, like the 'taters, and many people, including me, leave the skin on?

Ce7e28769d92d5de5533e775b1de966e

on September 20, 2011
at 10:31 AM

My favourite w/ potatoes + duck fat are getting the really little ones from the farmers market, rubbing with the fat, sprinkle of salt on the skin then roast. Crazy good! There are several arguments re: solanine in tomatoes.. only the plants. Yes in the fruit. Sigh. Eggplant monthly, roasted. What I buy I also cook immediately and store in a container in the fridge. Bascially, I've given up stressing about it and just eat and enjoy it all :)

Ce7e28769d92d5de5533e775b1de966e

on September 20, 2011
at 12:28 AM

I eat the skin of all tubers - sweet and regular. I like roasting my Japanese sweet potato without sometimes, though. I've never had any problems.. I like the skin especially when they're roasted. The skin contains fiber and keeps the nutrients in the potatoes when they're cooking, seals the good stuff in.

667f6c030b0245d71d8ef50c72b097dc

(15976)

on September 20, 2011
at 01:08 AM

Meat and potatoes amen! Never went out of style

0dbd7154d909b97fe774d1655754f195

(16131)

on September 20, 2011
at 02:38 AM

confit??? I am planning on making goose confit this fall! #myhusbandhuntsandIneedtastygamerecipes!!!!

Ce7e28769d92d5de5533e775b1de966e

on September 21, 2011
at 09:52 PM

The oven is on, Rockgrrl!

3
E5c7f14800c5992831f5c70fa746dc5c

(12857)

on September 20, 2011
at 12:33 AM

All varieties of potatoes, yams and sweet potatoes. Squash, pumpkin etc. Tapioca flour(can make a good crust for pizza's/bread substitute). Rice syrup, molasses and other similar sweeteners are ok in moderation.

1
3c6b4eed18dc57f746755b698426e7c8

on September 20, 2011
at 03:20 AM

I think yuca / cassava / tapioca is the perfect starch. It's pure glucose, has really no sugar and loads quickly glycemically. If you believe in Robert Lustig's (or Richard Johnson's) definition of healthy carbs (read: no sugar/fructose), you want yuca as your energy source.

Only those who've cooked yuca in various ways and compared the taste to potatoes really understand why it is so prized in the Caribbean, Latin America, and Africa.

If you boil it, it becomes creamy and very rich tasting, much more appetizing than the potato. Honestly, I can't see how you can go back to eating potatoes after tasting yuca.

You can slice up your yuca, peel it and store it frozen. Then when you're ready, microwave it like you're microwaving a potato. It shrivels up and becomes sticky, and the taste is completely different from what you would expect: it tastes like those Asian rice cakes that you find in Japanese/Korean stores, very rich tasting and filling. Also tastes a bit like some gourmet flatbread: someone, please chime in and say what a nuked yuca tastes like ... I'm not describing it properly here since I only started cooking it this way today.

The only negative is, it's hard to peel. So I buy a 5 lb. Goya bag already peeled from the frozen section for 5 bux.

Tomorrow onward, I plan on having nuked yuca slices, green tea, bone broth, and some steamed kale for my lunch. This is seriously going Paleo.

3f11b5fda91063846bba45daac3541bd

(1186)

on September 20, 2011
at 11:50 AM

any non-microwave yuca recipes?

Medium avatar

(39821)

on September 20, 2011
at 03:35 AM

That microwave-induced flatbread effect happens to certain types of sweet potato. I eat all of my sweet potato that way.

3c6b4eed18dc57f746755b698426e7c8

(5152)

on September 20, 2011
at 03:58 PM

Boil, spray some salt, and eat.

3c6b4eed18dc57f746755b698426e7c8

(5152)

on September 20, 2011
at 03:38 AM

Really? What kind of sweet potatoes do you eat: those yellow, Asian kinds (Koi)?

0
32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on September 20, 2011
at 02:15 AM

Avoiding fructose? You'll want starches, which are simply polymerized glucose. Rice, potatoes, root veg, etc...

0
B3e7d1ab5aeb329fe24cca1de1a0b09c

(5242)

on September 20, 2011
at 12:48 AM

I'll add white rice. I personally don't eat it often because I think there are better, more nutrient dense options available, but not a bad one to add into the rotation all the same.

0
Eecc48184707bc26bce631485b5b7e34

on September 20, 2011
at 12:39 AM

Yams, sweet potatoes, potato, tapioca/cassava

The tapioca/cassava is usually in the form of pao de queijo

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