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 extra virgin olive oil based dressings.

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

Balanced beans like lentils are balanced for protein and carbohydrates, they are a source of both protein and carbohydrates.  Other balanced foods that do not require protein to balance their carbohydrates are:

  • plain unflavored yogurt
  • cow’s milk
  • mother’s breastmilk

On salad, vegetables or cooked foods (streamed, baked or cooked in water) put extra virgin olive oil based dressings on top for taste.  Cut up onion and garlic and put in olive oil in a glass vessel to make salad dressing with balsamic or apple cider vinegar, or lemon or lime.

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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