"Forbidden" foods and recipes

iVillage Member
Registered: 03-27-2003
"Forbidden" foods and recipes
3
Fri, 10-03-2003 - 1:26pm
Hi... I keep seeing people post about how they are confused by inconsistencies between the SBD list of 'forbidden' foods and the recipes listed in the book. I thought I would post to try to clear that up, at least from my perspective.

The way to think of it is that 'forbidden foods' are meant to be a general list of foods that will cause a peak in your insulin levels because they're more quickly converted into glucose in the bloodstream than other foods. Take carrots, for example. They are 'forbidden' in phase 1, yet I know for a fact they are listed in at least one recipe in the SBD book. There is a big difference between eating a helping of carrots, and putting a few carrot shavings on a grilled chicken salad or as part of a recipe. First there is the difference in quantity, which is clear. But also there is a difference in HOW you're eating the carbs -- specifically, with what else you're eating with it. A few carrots in a casserole constitutes a very small portion of carbs (and fiber with it!) which is eaten at the same time as larger portions of protein and fat. To summarize, there's no way that a miniscule portion of carrots in a casserole is going to be solely responsible for causing a peak in your blood sugar and insulin levels.

I view the list of 'forbidden' foods as a helpful guide of things to avoid, not things that will cause failure of SBD if you do consume them in a small amount as part of a recipe. Everything is relative...

Just my opinion and hope this helps.

iVillage Member
Registered: 08-04-2003
Fri, 10-03-2003 - 3:01pm


Thank you! Being diabetic and quite new to the SBD, this will help me A LOT !

Star

iVillage Member
Registered: 10-01-2003
Sat, 10-04-2003 - 9:20am
Hi,

Maybe you could help me with my question. What's the deal with mayonnaise? Low-fat or regular? On page 49 the book says "Mustard's great, and even mayonnaise, as long as you don't overdo it. Remember to use the regular kind, not the low fat." The recipe for Cilantro Mayonnaise on page 179 uses 3/4 cup reduced fat mayonnaise. Help??????

Cathy

137/134/128

       

iVillage Member
Registered: 03-28-2003
Sat, 10-04-2003 - 11:32am
I use light because it has the same sugar content as the full fat but with less fat. The fat free has more sugar so I go with the middle of the line.

If you're unsure about anything else...ask away and hopefully clear up any confusion:)