Starchy Vegtables Question ...

[THeMaCHinE]

I'm trying to meal-plan a cutting diet (based loosely on Spatt's diet and BrickGirl's diet) and want to have a number of options for each meal, is it harmful to substitute foods with like nutritional characteristics?

For example, instead of a potato, can you have broccoli or asparagus or corn, etc. in place of the potato serving? (in a serving size with like nutritional specifics) Or is there a specific reason you want the potato? Does it matter if the starchy carb comes from a green source vs. a potato/yam, etc.?

 

[spatts]

I can't speak for brickgirl, but I eat taters because they are basically a giant capsule of vitamins and minerals. Good stuff.

I consider carrots, corn and squashes to be "starchy carbs" like taters.

The more fibrous carbs like broc, asparagus, green beans, etc...I consider to be "veggies."

 

[THeMaCHinE]

I consider carrots, corn and squashes to be "starchy carbs" like taters.

The more fibrous carbs like broc, asparagus, green beans, etc...I consider to be "veggies."

How do you treat starchy carbs and fibrous carbs differently?

 

[spatts]

I keep starchy carbs in the AM and fibrous PM (post workout).

 

[THeMaCHinE]

I keep starchy carbs in the AM and fibrous PM (post workout).

Why? (thanks for being patient )

 

[THeMaCHinE]

Do you consider the 1/2 cup of lentil rice at 4 pm as fibrous?

 

[spatts]

Carb content. When you take the carb content of taters, and subtract out the fiber, you still have alot of carbs. When you subtract the fiber from the amount of carbs in spinach, you get almost 0 carbs.

 

[THeMaCHinE]

So the thought is that fiber is not digestible, so doesn't count?

 

[spatts]

No. I think of fibrous as ones that are almost zero carbs once the fiber is subtracted. GI is a factor too. A tater has a higher glycemic factor then asparagus.

 

[spatts]

As far as I'm concerned, yes.