[color=darkred:f1c959fe67]The following was taken from a recent tip I found online put out by E-Diets as a Daily Zone Tip:[/color:f1c959fe67] [color=orange:f1c959fe67]Orange Alert: Clearing Up Carrot Confusion[/color:f1c959fe67] [color=olive:f1c959fe67]Diets that solely rely on the Glycemic Index (GI) often caution against carrots, because of the seemingly high rate at which their carb content enters the bloodstream. But where do carrots fall in the Zone? According to Dr. Sears, while carrots have a relatively high glycemic index, the actual amount of carbs they contain is low — so they are now considered a favorable carb. And carrots have always been a nutritional powerhouse, with rich stores of beta-carotene and other essential nutrients. So you don't have to exclude carrots from your Zone diet. [/color:f1c959fe67]

Thanks, Sue! I saw that tip, too. The update on the carrots from unfavorable to favorable was apparently made in "The Anti-Inflammation Zone" (I don't have this book, so just going on what I heard). Another member had told me that carrots are similar to an apple on the GI, and the carrot will be less favorable the longer it is cooked.

[quote:5d86ae800e="cranberrycat"]Thanks, Sue! I saw that tip, too. The update on the carrots from unfavorable to favorable was apparently made in "The Anti-Inflammation Zone" (I don't have this book, so just going on what I heard). Another member had told me that carrots are similar to an apple on the GI, and the carrot will be less favorable the longer it is cooked.[/quote:5d86ae800e] [color=darkred:5d86ae800e]Hi Jenny, Yes, they will be less favorable the longer they are cooked, just as with any carb. Cooking makes the food digest quicker, which makes it get into the blood stream a little faster, which all adds up to making it stimulate insulin more in it's cooked state than in it's raw state.[/color:5d86ae800e]

I don't think that this point gets stated enough. But, how true it is! And, not only that, but the longer a food is cooked, the less nutrient dense it becomes, since the cooking process causes a loss of nutrients.

[quote:37c1aaa602="cranberrycat"]I don't think that this point gets stated enough. But, how true it is! And, not only that, but the longer a food is cooked, the less nutrient dense it becomes, since the cooking process causes a loss of nutrients.[/quote:37c1aaa602] [color=darkred:37c1aaa602] [size=18:37c1aaa602]Absolutely![/size:37c1aaa602][/color:37c1aaa602]