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Low-carb Diet Forum
Low-Carb Diets – What Is Missing?
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<blockquote data-quote="Wrunkelt" data-source="post: 197302" data-attributes="member: 35165"><p>Over the years, the possibility of scurvy, osteoporosis, constipation, etc, from following a low-carb diet has been raised. It is interesting to try to find what is missing in following a low carb diet. Perhaps the simplest way of doing this is to consider an identical meal (identical in portions of meat/fish etc.) in which the high-carb food type (potato, pasta rice, bread, fruit, etc.) is replaced by a low-carb food type (or more likely a combination of low-carb food types).</p><p></p><p>In the following example 100g of new potatoes boiled in unsalted water is replaced with 100g of broccoli boiled in unsalted water. Reference 1 indicates the vitamin and mineral content for some of the more important dietary elements. It can be shown that that broccoli in 13 out of 18 - (Vitamins: A, B2, B3, B12, Folic Acid, C, D and E; Minerals: Calcium, Iron,Magnesium and Zinc; Dietary Fibre) of the important dietary elements has a greater or equal amount of the element. In those instances where potato has a greater or equal amount of the dietary element (Vitamins: B1, B5 and B6; Minerals: Potassium and Selenium) the deficit in dietary element is easily made up with side-dishes made up of combinations of one or more of celery, courgette, radish, cauliflower, or mushroom.</p><p></p><p>It is interesting to consider the possibility of scurvy, osteoporosis, and constipation.</p><p></p><p>Broccoli contains almost 5 times as much vitamin C as potato.</p><p>Broccoli contains 8 times as much calcium as potato.</p><p>Broccoli contains almost 2.5 times as much dietary fibre as potato.</p><p></p><p>Unless an increase in vitamin C, calcium and dietary fibre increases the respective possibility of scurvy, osteoporosis, and constipation, it seems reasonable to conclude that the replacement of potato by broccoli (or numerous other nutrient rich vegetables) provides a viable dietary strategy for the diabetic.</p><p></p><p>Reference 1: http://www.food.gov.uk/science/dietarysurveys/dietsurveys/</p></blockquote><p></p>
[QUOTE="Wrunkelt, post: 197302, member: 35165"] Over the years, the possibility of scurvy, osteoporosis, constipation, etc, from following a low-carb diet has been raised. It is interesting to try to find what is missing in following a low carb diet. Perhaps the simplest way of doing this is to consider an identical meal (identical in portions of meat/fish etc.) in which the high-carb food type (potato, pasta rice, bread, fruit, etc.) is replaced by a low-carb food type (or more likely a combination of low-carb food types). In the following example 100g of new potatoes boiled in unsalted water is replaced with 100g of broccoli boiled in unsalted water. Reference 1 indicates the vitamin and mineral content for some of the more important dietary elements. It can be shown that that broccoli in 13 out of 18 - (Vitamins: A, B2, B3, B12, Folic Acid, C, D and E; Minerals: Calcium, Iron,Magnesium and Zinc; Dietary Fibre) of the important dietary elements has a greater or equal amount of the element. In those instances where potato has a greater or equal amount of the dietary element (Vitamins: B1, B5 and B6; Minerals: Potassium and Selenium) the deficit in dietary element is easily made up with side-dishes made up of combinations of one or more of celery, courgette, radish, cauliflower, or mushroom. It is interesting to consider the possibility of scurvy, osteoporosis, and constipation. Broccoli contains almost 5 times as much vitamin C as potato. Broccoli contains 8 times as much calcium as potato. Broccoli contains almost 2.5 times as much dietary fibre as potato. Unless an increase in vitamin C, calcium and dietary fibre increases the respective possibility of scurvy, osteoporosis, and constipation, it seems reasonable to conclude that the replacement of potato by broccoli (or numerous other nutrient rich vegetables) provides a viable dietary strategy for the diabetic. Reference 1: http://www.food.gov.uk/science/dietarysurveys/dietsurveys/ [/QUOTE]
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