Guest guest Posted October 4, 2005 Report Share Posted October 4, 2005 They are not allowed cuz they are high on the Glycemic Index. Carol Parsnips Hi, does anyone know what category parsnips fall into? Thanks, Leanne Please send your recipes for inclusion in the Files to the Moderator at: South-Beach-Diet-Getting-It-Right-owner Reminder: The South Beach Diet is not low-carb. Nor is it low-fat. The South Beach Diet teaches you to rely on the right carbs and the right fats-the good ones - and enables you to live quite happily without the bad carbs and bad fats. For more on this Way Of Eating please read " The South Beach Diet " by Arthur Agatston, MD. ISBN 1-57954-814-8 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 4, 2005 Report Share Posted October 4, 2005 I'm only guessing, but since they're a root plant I would think they would fall into the same catagory as potatoes do. But as I said, that's just a guess. - Jill > Hi, does anyone know what category parsnips fall into? > > Thanks, > Leanne Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 4, 2005 Report Share Posted October 4, 2005 I'm confused. This is only my 2nd day and I'm struggling trying to figure out what is and isn't allowed. I realize that Phase I is fairly restrictive, but I thought that once I made it past Phase I, I'd be able to introduce some things (like starchy foods) back into my diet with limits. Is that not the case? Are some things off limits, period? I know this sounds stupid, but when I know something is a no-no... that's when I want it the most. Even if it's something I'm not wild about like parsnips! lol I guess I need to tell myself that lettuce and lean meats are completely off limits, then I'll crave only those items! - Jill > They are not allowed cuz they are high on the Glycemic Index. Carol Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 4, 2005 Report Share Posted October 4, 2005 > Hi, does anyone know what category parsnips fall into? Not sure I follow. Parsnips are a vegetable -- is that what you mean? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 4, 2005 Report Share Posted October 4, 2005 > Hi, does anyone know what category parsnips fall into? If you're asking are they allowed on the diet, I would say not until P3 -- they're fairly high on the GI, ranked right up there with russett potatoes. In fact, they have a higher GI than boiled white potatoes even. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 5, 2005 Report Share Posted October 5, 2005 > I'm confused. This is only my 2nd day and I'm struggling > trying to figure out what is and isn't allowed. I realize > that Phase I is fairly restrictive, but I thought that once I > made it past Phase I, I'd be able to introduce some things > (like starchy foods) back into my diet with limits. Is that > not the case? Are some things off limits, period? > I know this sounds stupid, but when I know something is a no-no... > that's when I want it the most. Even if it's something I'm > not wild about like parsnips! lol I guess I need to tell > myself that lettuce and lean meats are completely off limits, > then I'll crave only those items! Of course you'll be able to add some things back, but not ALL things and not all at once. Remember -- each phase has a goal. Phase 1 -- Realigns blood chemistry, deals with cravings. Phase 2 -- The primary weight loss phase. Keeps the success of phase 1 while taking off weight a little at a time -- at a healthy rate. Phase 3 -- General maintenance phase to keep your ideal weight and simply eat healthy. P1 is very restrictive because that's what it takes to more or less shock the body out of the reactive hypoglycemic loop it's in by restricting certain types of carbs that are more easily digested. Once you're through it, you move to P2 where you gradually add back those carbs. The thing here though is that you have to eat the HEALTHY versions. For example, you don't eat white bread but rather whole grain bread -- the former offers no nutritional benefits whereas the latter is chock full of nutrients. You also start adding back fruits but since they tend to have more sugar, you do so slowly to prevent slipping back into the old reactive hypoglycemic pattern that P1 corrected. Throughout P2, you still avoid foods that have a high GI though. If you eat high GI foods, there's a pretty good chance that cravings will return, signaling the return of reactive hypoglycemia. Even if full cravings and the pattern do not return, eating a high GI food will usually result in additional fat storage and a modest weight gain -- something we do NOT want to see happen. That is why high GI foods are still off the menu. High GI foods include things like potatoes and parsnips. The question most folks ask at this point --> If I eat them at one meal, will it wreck everything I've worked for? The answer is no -- it will not wreck all the progress to eat off-plan for one meal. It usually isn't that big a deal to even eat off-plan for a whole day, although that will usually cause a stall. The problem is more psychological than physiological -- most dieters view this as a failure and keep eating off-plan and that WILL wreck everything, making the dieter feel worse so he/she eats more and more, overeating, gaining weight, overshooting his/her starting weight, and eventually declaring the diet plan a failure. (It happens all too often.) In the end analysis, it's just no good to go off-plan -- the overall consequences outweigh the sin. Once you reach your goal weight, you enter P3 of the plan. During P3, you eat healthy and enjoy an occasional off-plan type of meal. Occasional does not mean daily though -- you've spent X number of months correcting bad eating habits so the last things you want to do is start eating like the old days and pack it all back on! During P3, foods that are simply off-limits in P2 are allowed in moderation -- this includes high GI foods. HTH.... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 5, 2005 Report Share Posted October 5, 2005 , you send many informative posts to the list but I think you've topped yourself with this one. This is the best, most concise, " in a nutshell " explanation of South Beach I think I've ever seen. The people at SB should paying you! Noctaire wrote: > Of course you'll be able to add some things back, but not ALL things > and not > all at once. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 5, 2005 Report Share Posted October 5, 2005 Jill, Some things like white bread and potatoes are completely off limits even in phase 2. I recommend you read the book or scroll through the list's files. They will definitely help you understand things. Paola --- Jill wrote: > I'm confused. This is only my 2nd day and I'm struggling trying to > figure out what is and isn't allowed. I realize that Phase I is > fairly > restrictive, but I thought that once I made it past Phase I, I'd be > able to introduce some things (like starchy foods) back into my diet > with limits. Is that not the case? Are some things off limits, > period? > I know this sounds stupid, but when I know something is a no-no... > that's when I want it the most. Even if it's something I'm not wild > about like parsnips! lol I guess I need to tell myself that lettuce > and lean meats are completely off limits, then I'll crave only those > items! > > - Jill __________________________________ Yahoo! Mail - PC Magazine Editors' Choice 2005 http://mail.yahoo.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 17, 2006 Report Share Posted March 17, 2006 > While watching Martha this morning, (she made Corned Beef of course!) > she used an ingredient that I realized that I had never tasted. > Parsnips. What do they taste like? Anyone have any recipes? I'm > not even sure I've seen them in stores! How do I know the ripe ones? > She also used turnips, and I'm not sure I've used them either - other > than a stir fry recipe. Anyone with any ideas for turnips either? > I roast turnips and parsnips with other root vegetables (tossed in olive oil and sprinkled with fresh thyme) in the oven. Parsnips are kind of sweet. Turnips taste like really mild radishes. I've never seen unripe parsnips in the store, but I've seen old and wrinkled ones there (those can be stringy, so they just take longer boiling). I look for firm parsnips. Around here, they're often only sold in cellophane bags in the produce section. In DC, I could sometimes buy them loose, but not usually. Sometimes I boil turnips and parsnips and mash them with (or like) potatoes. Our absolute favorite quick way to enjoy turnips is to peel them, dice them, and steam (or boil in very little water) them with collards greens. > I'm feeling like I'm living a sheltered life. No Mochi here either. > (How DO you pronounce that, anyway?! Like " Moo chee " ?) > What else are we missing out on?! I just tried asparagus for the > first time the other day! Moe-chee. ygg Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 17, 2006 Report Share Posted March 17, 2006 I love parsnips. They look like a fat white carrot. My favorite is to peel them with a carrot peeler, slice them in half lengthwise, put one layer into baking dish and dot on some real butter, then bake them until they are very tender. Yum. They have a mild, slightly carroty flavor. You can use them anywhere you normally stew or bake vegetables. A couple of parsnips in a pot roast are a nice addition. I like turnips. Some of them can be peppery in taste. I prefer Rutabagas to turnip. Peel them first and you can use them anywhere you normally stew or bake vegetables. Rutabagas has a turnip-y flavor, but milder. My favorite root vegetable is Jicama. Peel it and slice it into bite size pieces and eat it raw, dipped into ranch dressing. It is lovely, crunchy, slightly sweet. Put out jicama with a veggie dip platter, and it will be the vegetable gone first. best wishes in Oregon ----- Original Message ----- ......never tasted. Parsnips. What do they taste like? Anyone have any recipes? I'm not even sure I've seen them in stores! How do I know the ripe ones?She also used turnips, and I'm not sure I've used them either - other than a stir fry recipe. Anyone with any ideas for turnips either? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 17, 2006 Report Share Posted March 17, 2006 Well now, there are some other things I've never tried - and the Jicama I've never heard of before!!!Rutabaga and Jicama...added to the list of things to look for....!Thanks! Keep those new things coming!! Margie RIn South Central PA...on the Mason Dixon Line I love parsnips. They look like a fat white carrot. My favorite is to peel them with a carrot peeler, slice them in half lengthwise, put one layer into baking dish and dot on some real butter, then bake them until they are very tender. Yum. They have a mild, slightly carroty flavor. You can use them anywhere you normally stew or bake vegetables. A couple of parsnips in a pot roast are a nice addition. I like turnips. Some of them can be peppery in taste. I prefer Rutabagas to turnip. Peel them first and you can use them anywhere you normally stew or bake vegetables. Rutabagas has a turnip-y flavor, but milder. My favorite root vegetable is Jicama. Peel it and slice it into bite size pieces and eat it raw, dipped into ranch dressing. It is lovely, crunchy, slightly sweet. Put out jicama with a veggie dip platter, and it will be the vegetable gone first. best wishesin Oregon Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 17, 2006 Report Share Posted March 17, 2006 I'm not crazy about parsnips- something about the sweetness of them that I don't care for. But I LOVE LOVE LOVE jicama. If anyone hasn't try it, get you some! It's wonderful in a salad. > > I love parsnips. > My favorite root vegetable is Jicama. Peel it and slice it into bite size pieces and eat it raw, dipped into ranch dressing. It is lovely, crunchy, slightly sweet. Put out jicama with a veggie dip platter, and it will be the vegetable gone first. > > best wishes > in Oregon Quote Link to comment Share on other sites More sharing options...
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