Paleo Diet and Paleolithic Diet Questions & Answers

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My sister has been doing better on moderate carb paleo. So far she's eating yams, white rice, and a little bit of yogurt and fruit. She needs to rotate a wide variety of foods because she's prone to allergies, plus we don't want to overload on the dairy or the fructose from fruit. What are your everyday favorite glucose sources?

flag	asked Sep 19 2011 at 23:52 Rockgrrl 1,449●3●16

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For me: milk, yogurt, cottage cheese, raw honey, fruit - mostly berries, figs, raw honey, nuts (they're low but still work for me), vegetables and tubers Hmm.. what about if she adds maple syrup, veg like squash and potatoes, in addition to her yams, carrots, and beets? – jesuisjuba - paleorepublic.com Sep 20 2011 at 0:24

I wouldn't worry about overloading on fructose from fruit. According to robert lustig its not even possible due to the fiber. – cliff Sep 20 2011 at 0:29

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depends on your goals, cliff. Mine is to avoid as much glycation as is humanly possible. Fructose glycates far more readily than glucose. I don't skip fruit, but because glycation, I don't eat a lot of it and what I do eat is the most nutrient dense sources - berries – Katherine Sep 20 2011 at 0:35

Wow, milk, yog, raw honey, fruit, nuts, yams ... I have no weight problem but if I ate that everyday, even I would gain weight. Maple syrup, definitely. I went to Vermont and felt I saw the most overweight people in the world: my guess, Vermont Maple Syrup and Ben & Jerry's, right in downtown Burlington, VT. – Namby Pamby Sep 20 2011 at 3:06

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@Namby Pamby - Oh man, if you saw my protein intake you would probably fall over then! :) For me, who works out 4 and on occasion 5 days a week, I found an eating path that has made my body lean mean and strong :) I also don't eat all of the above in one day, some of those items definitely are daily, but cycle through the week. – jesuisjuba - paleorepublic.com Sep 20 2011 at 10:36

citrusfire · Answer 1 · 2011-09-20 00:13:32Z UTC

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Mashed potatoes of any sort, no skin, pastured butter/cream. Few things better in life than red meat and mashed potatoes.

answered Sep 20 2011 at 0:13

citrusfire
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Why don't you eat the skin - curious. I eat the skin of all tubers - sweet and regular. I like roasting my Japanese sweet potato without sometimes, though. I've never had any problems.. The skin contains fiber and keeps the nutrients in the potatoes when they're cooking, too. – jesuisjuba - paleorepublic.com Sep 20 2011 at 0:31

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Meat and potatoes....yesterday's SAD is today's paleo.... – thhq Sep 20 2011 at 0:33

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Meat and potatoes amen! Never went out of style – ben61820 Sep 20 2011 at 1:08

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So what are the thoughts on eggplant, green peppers and tomato as they contain solanine, like the 'taters, and many people, including me, leave the skin on? And re: meat and potatoes - those two are daily visitors to my belly :) – jesuisjuba - paleorepublic.com Sep 20 2011 at 1:19

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MO! You're alive! How ironic you mention duck fat as I just ate a confit leg using mah bare hand. And it was delicious. Hmm.. as I pulled the skin off to crisp in the oven I shall take the resulting fat and do some crispy 'tatoe skin. – jesuisjuba - paleorepublic.com Sep 20 2011 at 1:56

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cliff · Answer 2 · 2011-09-20 00:33:35Z UTC

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All varieties of potatoes, yams and sweet potatoes. Squash, pumpkin etc. Tapioca flour(can make a good crust for pizza's/bread substitute). Rice syrup, molasses and other similar sweeteners are ok in moderation.

answered Sep 20 2011 at 0:33

cliff
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Namby Pamby · Answer 3 · 2011-09-20 03:27:26Z UTC

I think yuca / cassava / tapioca is the perfect starch. It's pure glucose, has really no sugar and loads quickly glycemically. If you believe in Robert Lustig's (or Richard Johnson's) definition of healthy carbs (read: no sugar/fructose), you want yuca as your energy source.

Only those who've cooked yuca in various ways and compared the taste to potatoes really understand why it is so prized in the Caribbean, Latin America, and Africa.

If you boil it, it becomes creamy and very rich tasting, much more appetizing than the potato. Honestly, I can't see how you can go back to eating potatoes after tasting yuca.

You can slice up your yuca, peel it and store it frozen. Then when you're ready, microwave it like you're microwaving a potato. It shrivels up and becomes sticky, and the taste is completely different from what you would expect: it tastes like those Asian rice cakes that you find in Japanese/Korean stores, very rich tasting and filling. Also tastes a bit like some gourmet flatbread: someone, please chime in and say what a nuked yuca tastes like ... I'm not describing it properly here since I only started cooking it this way today.

The only negative is, it's hard to peel. So I buy a 5 lb. Goya bag already peeled from the frozen section for 5 bux.

Tomorrow onward, I plan on having nuked yuca slices, green tea, bone broth, and some steamed kale for my lunch. This is seriously going Paleo.

Katherine · Answer 4 · 2011-09-20 00:39:21Z UTC

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Yams, sweet potatoes, potato, tapioca/cassava

The tapioca/cassava is usually in the form of pao de queijo

answered Sep 20 2011 at 0:39

Katherine
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Rhubarb · Answer 5 · 2011-09-20 00:48:01Z UTC

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I'll add white rice. I personally don't eat it often because I think there are better, more nutrient dense options available, but not a bad one to add into the rotation all the same.

answered Sep 20 2011 at 0:48

Rhubarb
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Matt · Answer 6 · 2011-09-20 02:15:20Z UTC

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Avoiding fructose? You'll want starches, which are simply polymerized glucose. Rice, potatoes, root veg, etc...

answered Sep 20 2011 at 2:15

Matt
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Your best dietary sources of glucose?

6 Answers