I need a certain amount of carbs a day. If I do not get them, it seemd that my body produces stresshormones that make me feel very uncomfortable. At least i guess that it is a question of stresshormones...
Potatos and sweet potatos are very nice sources for carbs, if one doesen`t mind about the high blood sugar they cause...but i do and do not want to rely on them as the only main carb sources which I use every day! I need alternatives to switch on once in a while.
So, what alternative carb sources can you advide?
They sould be preferably low in spiking blood sugar. As far as that is possible for carbs;-)
carrots, parsnips, beets, radish, coconut water, onions, any type squash, any type of berries.
Are you sure you are having high blood sugar after potato? Have you measured your postprandial?
If you are looking to meet some type of minimum carbohydrate intake per day that's higher than 75ish grams, it will be hard to do that on "low-GI/GL" veggies. Not impossible, but you will be eating heaps of green veggies at every meal.
i like pre-cooked chestnuts, canned chickpeas, lentils and peas/carrots as carb alternatives. as a carby snack throughout the day a usually nibble on carrot sticks or eat a few tomatoes, and maybe an orange or two. i try to avoid apples tho (for digestive and high-fructose reasons).
i've read somewhere that the same potatoes have different effect on postprandial BG depending on whether they are eaten immediately after cooking or after they've been cooled - the latter ones seems not to cause acute spikes
I've done the same (read a links re that but can't find it again...) Interesting reading though re boiling not raising gi/gl like baking. Makes sense, given conversion to sugar/caramelisation that goes on...
I think cold potatoes have 'reistant starch' that slows absorbtion too, in response to gn.
Do you have a Hispanic grocery store around? If you go to the produce section, there are all kinds of yams and sweet potatoes there - I'm currently working through the selection in my local store (tried yuca last week; this week it's boniato). If you're going for yuca, I recommend it boiled and mashed, with lots of butter - it's quite dry and tastes very "HI I'M A STARCH! STARCH! STARCH!" by itself.
(Make sure you get 100% pumpkin and not "pumpkin pie mix," which has sugar added to it. I can eat plain canned pumpkin with a spoon. It's very yummy and sweet all on its own, but is even better with some cinnamon. You could warm it up a little and add butter...holy heaven.)