Hey Paleo crew, Why do most people in here recommend sweet potato over white potatoes as a good source of carbs? (here in Denmark sweet potato is somewhat more seldom used as opposed to potatos that we eat all the time) Also what is best`? Baked... (more)
Is it paleo 'certified' to bake parsnip, beetroot, celery and parsley root in the oven at around 200 C/392 F. I'm thinking that the baking will raise the GI too much, but is this concern overdone?
I just ate baked yam and boiled potatoes mushed together with ground beef and seasonings. I'm probably not a good person to answer this. I'm not terribly worried about GI if the food is good.
A lot of recipes call for olive oil, which I'm trying to avoid heating at 400 F. I'm looking for alternatives to vegetable oils! Have you tried or recommend butter, ghee, tallow, or lard? I haven't tried with these other fats (though I use... (more)
I think any of the fats that you mention would work. I tend to use bacon fat because I usually have plenty of it (I save the rendered fat from making bacon) and it goes well with potatoes. For small potatoes, I render 1 tbsp or so of fat in a pan... (more)
I have been on the Paleo diet for 5 months, without any cheating. In order to maintain the 2,400 calories a day I need to stay healthy, I'm eating meat three times a day, lots of fresh veges, and limited fruits. However, I'm still not able to eat... (more)