Low-Carb Substitutes - finding alternatives for starches and sugars

If you're finding you need to cut down on starches, here's something to ponder: they don't taste all that good. Time and time again, I hear people saying that they couldn't live without pasta - and yet, you never see them eating plain pasta! Let's face it - it's the stuff that goes ON the pasta that's tasty! All you need to do is find something else to put it on!

Another benefit to most of these substitues is that they actually have a higher nutritional value than the starch they replace!

As far as sugars are concerned, I think each person needs to carefully evaluate how artificial sweeteners affect them. If eating sweet things - just because they are sweet, not because they are sugary - triggers off overeating, than perhaps it would be a good idea to cut back, at least for awhile. However, for me, having foods that are sweet without sugar works the other way - it's one of the things that keeps me away from sugar, and doesn't cause cravings.

What can I eat instead of...?

Pasta - Classic sub is spaghetti squash, although any mild squash is almost as good. Grating zuchinni somehow makes it taste less like zuchinni - go figure. Spaghetti squash works in baked casseroles such as turkey tetrazinni. If you don't like squash, any mild tasting vegetable can fill the bill. I like a mixture of stir-fried cabbage and bean sprouts. Or, drop into an Asian market and check out the fresh tofu pasta (in the refrigerator section).

Rice - Classic sub is cauliflower - put it into the food processor with just the steel blade until it's rice-sized. Then nuke it in a covered microwave-safe dish. DO NOT ADD WATER - this is the fatal mistake when dealing with cauliflower. It comes out fluffy and nice, and doesn't taste strongly of cauliflower. You can also use crumbled/shredded tofu (the kind in the refrigerator section, NOT in the sealed boxes) or TVP. TVP works especially well in casseroles or crock pot dishes.

Potatoes - The classic sub here is pureed cauliflower, with or without additions. Check out these recipe suggestions (coming soon).

Bread - This is a tough one for me, as I can't eat wheat, and almost all of the low-carb breads have wheat in them. Conversely, gluten-free breads are very high in carbs. I do make a sub out of almond flour - more info to come.

Crackers - Depends upon what's going on top of the cracker, but other possible vehicles for cheeses and dips are mushrooms, celery, cucumber slices, jicama, etc. There are also commercial low-carb crackers.

Pizza - I have a whole page of ideas for pizza!

Milk - Unsweetened soy milk has fewer carbs than milk, as does cream. Table for comparing carbs of milk, cream, etc. There is also lower-carb milk on the market now, but I haven't tried it yet.

Desserts - Check out the low-carb recipe links!

For Many More Low Carb Food Ideas, Check out my New Web Site with About.com