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<blockquote data-quote="Alexandra100" data-source="post: 1720702" data-attributes="member: 429870"><p>It's great that you are cooking from scratch for many reasons, including the fact that you therefore know exactly what goes into meals. I agree with you, the onion family make a wonderful contribution to flavour and also nutrition. The trouble is, any part of a vegetable that is used by the plant for storage, like tubers (potatoes) and bulbs (onions and garlic) will contain quite a lot of carbohydrate. If you are lucky you can eat onions without raising your bg too much. Are you testing after meals to find out? I am unlucky enough to have to eat a very low carb diet, so I have had to give up on onions except that I do use some of the green shoots from time to time in the hope that they are less carby.</p></blockquote><p></p>
[QUOTE="Alexandra100, post: 1720702, member: 429870"] It's great that you are cooking from scratch for many reasons, including the fact that you therefore know exactly what goes into meals. I agree with you, the onion family make a wonderful contribution to flavour and also nutrition. The trouble is, any part of a vegetable that is used by the plant for storage, like tubers (potatoes) and bulbs (onions and garlic) will contain quite a lot of carbohydrate. If you are lucky you can eat onions without raising your bg too much. Are you testing after meals to find out? I am unlucky enough to have to eat a very low carb diet, so I have had to give up on onions except that I do use some of the green shoots from time to time in the hope that they are less carby. [/QUOTE]
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