WARNING!!!! COOKED VEGGIES AT CM

Cooking vegetables concentrates the natural sugars for even CM allowed vegetables and might cause raised insulin levels and increased hunger levels for some CAs.

Where did you hear this? Cooking does break down the cell walls making the sugars/starches present more digestible, but it also makes some of the NUTRIENTS more readily absorbed as well.

Plum mentioned it, then Anne, then I caught on to what they were doing to me. Cabbage soup and no weight loss and more hunger. Cooked veggies and no weight loss. No cooked veggies at CM and weight loss. Then I read on Atkins food list if you have a vegetable that cooks down a lot (i.e., cabbage, spinach, greens), you need to measure and count carbs uncooked.

I wonder if this is why the soup diet didn't work for a lot of people, lol!!!

Well, you can't release more carbs than a food HAS, and being pretty low in carbs in total, I sincerely doubt cabbage and other greens are the culprit.

Actually, most people I've discussed the topic with have reported that a nice hot serving of veggies seems more satisfying than a cold bowl of salad... <shrug> To each their own, but I only commented because the tone of the original post might scare newbies who are already unsure of themselves off eating cooked veggies.

I do think something to keep in mind is that some vegetables, such as spinach, REALLY cook down, so measuring them raw is important. (Not to mention, two cups of cooked spinach would probably keep you in the bathroom all day.)

If you want to minimize the breakdown of cellulose, lightly steaming or sautéing your veggies is a great way to go. I think they taste better that way, anyway. Other than in soup, I think cooked-to-death vegetables are nasty.

There is one semi Lc plan that covers this. It lets you have carrots and a few other vegies that Atkins and CAD limits, but they have to be raw, you aren't allowed to have them in cooked or processed form. Can't remember which diet covers this though. A woman talked about it in a thread in the general LC forum when compairing LC plans.

SPII and Montignac are plans that differentiate between certain vegetables being cooked or raw.

On SPII - carrots and tomatoes count as a starchy carb if they are cooked but as a basically free vegetable when they are raw.

Some people are more sensitve than others with some CAs among the most sensitive. Everyone is different.

I eat most of my veggies cooked, and am a major veggie person so I have alot of them lol...
so far it has not effected my weight loss at all

I too have heard that boiling veggies for a long time like in soups will concentrate the sugars. I think that is why the Heller's don't really have any soups listed in their books, except for RM recipes. The extra sugars end up in the broth and this is where the problem is. If you want to have a suup you can precook your veggies in water or saute them first and add to broth, but don't do any more cooking in the broth. I learned this a long time ago from others who were on CAD/CALP.

They might mention more about this in their new book , "The 7 Day Low Carb Rescue and Discover Plan..

Why would this be do you think? Easier to digest if they're cooked?

I was wondering about this. When I cook green beans, i do them southern style and cook them to death with a little onion and some bacon grease. They're quite yummy, so i was curious if this caused them to be more carby. hmm..

Cooking wouldn't make much difference, unless by shrinking the volume, you end up eating more.... Green beans have more natural sugar in them than some other vegetables. It helps to look at a carb table and compare.

http://www.lowcarb.ca/low-carb-tools/carb_counter.html

-DusterCat

Cooking breaks down the fiber and makes both the nutrients and the carbs more readily digestible/accessible. Cooking southern style is akin to predigestion, IMHO...not that I don't love green beans and greens that way, lol!! Ever notice that green beans southern style and green beans lightly steamed taste completely different? Yes and you can eat more and quicker too, lol!!

Zuleikaa - Have you ever noticed a difference between whole green beans and French cut green beans? Years and years ago, I did Weight Watchers and the regular green beans were a limited vegetable, while the French cut ones were unlimited - when I asked what the difference was I was told that because when they are French cut a lot of the little pods in the middle fall out and that is the part that holds the sugar content. They used to sell both kinds frozen and once I knew what I was looking for I could see the little pod, you can see this too on fresh beans if you slice them vertically a few times this little bit often falls out.