veggies

[Guest guest]

> broccoli is always a zero point food. Carrots and onions count as 1 pt per

> cup. Cauliflower, tomatos, cucumbers, cabbage, zuccini, yellow squash, are

> always zero unless you add something to them.

Well, if you add cheese to broccoli, it certainly doesn't remain zero. All

zero point foods, if you add something not zero, will rise in points.

All zero point foods (except water) aren't always zero. They're zero points

for 1 serving. Have multiple servings at one sitting, and the point value

will go up (usually slowly)

They're zero points because the calorie content is very very low...but as

long as the calories aren't zero (which I think is only true for water)

once you have enough servings to get past 50 calories you've got a point.

(Servings are counted per meal...so if you have a serving at lunch and

dinner, you don't have to worry, it's zero both times.)

It's not a fiber content change...it's all in the water lost in cooking.

Since the water is lost, more cooked veggies will fit in that cup than did

raw. More veggies = more calories.

Now...all this said....

I am pretty sure, if you measure your serving of veggies while they're raw

-- before you cook them -- they don't become a point after you cook them.

They remain zero. It's only if you're measuring that serving after cooking.

So if you want a serving of zero-point vegetables, that are 1 point when

cooked, but you want them cooked, measure the serving while raw, and then

cook them. You'll get less, but it will remain zero points.

I'm not an expert, nor do I play one on tv

but this is what i believe

let me know if i'm wrong