Low Carb

LOW CARB

EAT LARGE PORTIONS OF LOW CARB VEGETABLES

One half (1/2) of each meal should be salad or low carb vegetables with apple cider vinegar and spices for dressing.

Vegetables that are low in carbohydrates, low glycemic carbohydrates, are not starchy, they have a lot of fiber and the portion sizes per meal are very large. It is beneficial to eat as much as two huge handfuls or a large bowl of low glycemic vegetables every meal or snack.

Leafy green vegetables like lettuce, spinach, cabbage are free foods that do not require protein to balance their carbohydrates.

Other low carb vegetables are:

  • broccoli
  • string beans
  • zucchini
  • cucumber
  • eggplant
  • pepper
  • tomato
  • mushrooms

Beans and lentils are balanced for protein and carbohydrates, they are a source of both protein and carbohydrates.

On salad, vegetables and cooked foods (streamed, baked or cooked in water)

make salad dressing in a glass vessel using balsamic or apple cider vinegar, or lemon or lime juice.

Eat vegetables raw in summer to cool your body temperature.

Steam vegetables or cook vegetables in soup in winter to warm your body temperature.

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