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Message: <blockquote data-quote="clearviews" data-source="post: 109630" data-attributes="member: 20752">Since trying to follow Bernstein's suggested range of 4.9-5.1 I have found that I have had to eliminate nearly all fruit.  However I constantly challenge this but he is mostly correct, sadly!  While in the tropics recently travelling around Australia I succumbed to buying a green mango......not too green but not ripe either.  It was deliciously tart and citrusy in flavour and it did not impact my bgls.  I only ate half per sitting and an hour later recorded 4.7 and the next day 4.9.What a treat!!  I also saw a Vietnamese/Australian cook make a Green Papaya Salad on SBS TV and this also is a delicious treat with little impact on bgls and my version contains whatever I can remember mung bean shoots, spring onions, green capsicum, celery, almost green papaya, vietnamese mint, corriander and a dressing made with lime juice, fish sauce, sugar (I used a substitute of course), chilli, sesame oil, cider apple vinegar.  He cooked belly pork to put over the salad.  The first day I made it I had fresh scallops which I pan fried with ginger.   Mmmm  Mmmmm!!Yam Bean or Jicama or Yumbin is a vegetable really but I eat it peeled, raw, cut into chunks and drenched in lime juice and pretend that I am eating an apple.  It is often used by the Asians as a cheaper sustitute for water chestnuts.  It is low carb and very versatile, can be grated and used in stir fries, makes great "hash browns" or chips!.  I just use a rule of thumb that any vegetable that grows below the ground is probably not on my list.</blockquote>

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