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swede

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bedshaped2000

Well-Known Member
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286
is swede classed as a starchy carb like potato carrot and parsnip. gone of this celeriac now its making my stomach turn with just the smell of it. are the carbs abut 8g per 100g
 
REALLY?!? Swede is THAT lo-carb??? I can feel some experimenting coming on here. Swede roasties, anyone??? :twisted:
 
why not try Delia?
deliaonline.com/ingredients/ingredients-a-z/ingredients-s-u/Swede.html
 
Hi I thought turnip, swede and parsnip had a high GI content. I used to eat swede but dont now. Should it be ok with my T2 diabetes.

Polly
 
Clapshot is an Orkadian recipe of Neeps and Tatties.

Traditional Scottish Recipes
- Clapshot

This is a simple traditional dish which originated in the Orkneys. Variations on this recipe are sold, ready made and microwaveable, in supermarkets in Scotland these days. It is often served with haggis, instead of separate "tatties and neeps."

Ingredients:
1 pound boiled potatoes
1 pound boiled turnip
1 or 2 tablespoons chopped chives
Salt and pepper
2 ounces butter or margarine

Method:
Beat the two vegetables together while still hot and mix in the butter, chives and seasoning. If necessary, continue to beat in a pot until it is piping hot before serving.
Click to expand...
 
Swede has a GI of 72 but because its not as dense in carbs as some other root veg its glycemic load is only 7. I expect it also depends on the cooking method (mashed would presumably be faster) A measured portion shouldn't be that bad but like everything, test it's results on you.
 
phoenix said:
Swede has a GI of 72 but because its not as dense in carbs as some other root veg its glycemic load is only 7. I expect it also depends on the cooking method (mashed would presumably be faster) A measured portion shouldn't be that bad but like everything, test it's results on you.
Click to expand...


Thanks Phoenix - its as clear as mud to me and I am treating this low GI diet book like a bible so anything classed at high GI is a no no. Should I reassess my thinking on this one and how did you find this out about the glycemic load - didnt know about it.

Am four weeks into the low gi diet and though my bs have dropped to around under 10 all the time, regularly about 5.5 - 8 still having highs and lows am still not sure this is working for me. I have reduced my insulin slightly and am now taking metformin again as well. Sometimes I think paranoia is setting in about keeping my bs low but still havent cracked it.

Polly
 
Polly, If you look at the Univ of Sydney(the 'home' of the GI) web site they explain the difference between GI and GL.
(basically the GL takes into account the amount of carbs, the GI just the speed) so for example Watermelon is very high GI (80) but a portion of 120g only has 6g carb so its GL is low)

They say that in general that it is easier just to take account of GI and for the most part I think that they are right.
However there are quite a few people on here that do take the GL into account and for a few foods it seems sensible to take into account that they contain fewer carbs.
http://www.glycemicindex.com/
(theres a lot of useful tips and info/recipes in the GI news section)
 
phoenix said:
Polly, If you look at the Univ of Sydney(the 'home' of the GI) web site they explain the difference between GI and GL.
(basically the GL takes into account the amount of carbs, the GI just the speed) so for example Watermelon is very high GI (80) but a portion of 120g only has 6g carb so its GL is low)
Click to expand...


Gosh I have stopped eating watermelon too though I loved it and also the watermelon juice was delicious. Thankyou for the link and I will definitely look at it. My bs need to come down and think now am on a low GI diet must also look now at the portion sizes. Short of having a 'nil by mouth' sign on my forehead, I dont think I will ever win this war. I am one year into the diabetes, insulin dependent, regime and am getting paranoid as dont think my bs are much lower now than when I was eating most everything. Am due for my hbac1 test and hope that it is down from 8.5 three months ago.

Thanks again, Polly
 
Patch said:
REALLY?!? Swede is THAT lo-carb??? I can feel some experimenting coming on here. Swede roasties, anyone??? :twisted:
Click to expand...

Part boil the pieces first, spray them with a little oil and toss them in a bit of seasoned flour before roasting.

Absolutely yummy.
 
I know its an old thread but you can microwave a whole swede in its skin. When it's soft just scoop out the flesh.
It's called 'screaming swede'
 
PARSNIP WARNING ! ! !

Please don't assume parsnips are as benign as suede. It spikes me something rotten.

Hopefully your experience will be different, but just in case...
 
Brunneria said:
PARSNIP WARNING ! ! !

Please don't assume parsnips are as benign as suede. It spikes me something rotten.

Hopefully your experience will be different, but just in case...
Click to expand...
@Brunneria , You are so right "Never Assume"
"Further "intelligence" revealed that what the English call turnips, in Scotland are called "new turnips". Other people counter that it is in fact "swedes", the incomers (a much later cross between kale and a pure turnip), that Scottish people call "new turnips", which corrupts to "neeps", maintaining that, either way, neeps are swedes."
My point being when my wife sends me to Tesco's for a swede I bring back a turnip.download.jpg
 
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