rutabaga

Lynn46 said, "hey dose anyone here know if ruttabagie is ok to use or is it a starch? I know its like a pottato

thanks for the info linda "

hmmm......

I suggest testing- I can eat just about all taproot vegetables- radishes, carrots, rutabagas, beets, turnips, parsnips, daikon radish without a rise in my blood sugar. Although they may have a relatively high GI value, the glycemic load for these veggies is actually quite low- and glycemic load is a better indicator of how a standard portion of something actually affects blood sugars.

I usually cut them into matchsticks, toss with oil, roast them and then use them in stir fry or as a side dish. Most of these veggies have a good amount of fiber. Otherwise, I shred them and eat them raw in salads. Beets, in particular, are a rich source of magnesium- many diabetics are deficient in this important mineral.

I cannot eat tubers (i.e. potatoes), or kohlrabi (how bizarre is that?)!

sandy

Yikes, Sandy, I forgot about the "load" - so the fiber may keep the blood glucose lower.  I was going just by the glycemic number.  You're right.  I'm sure it also depends on the amount eaten.  I can eat radishes but I only eat about 4, maybe 5, at a time with a meal.  And as with everything, always test after a new food is eaten because you never know how you'll react.   I eat 3 or 4 pieces of raw turnip cut into small wedges along with a meal.  It's crunchy like radishes.  Nights when I don't eat an actual salad, I'll put a plate on the table with some radishes, turnip wedges and cucumber slices and nibble on them with the dinner food.  (My husband always peels the cucumber but I don't so we compromise.  I peel it in stripes, so it's sort of decorative.  I think the skin is healthy to eat.)  So, Linda, try the rutabaga but test so you know how it affects you.