May I ask what sort of carbs you *did* (and/or do) eat? I have no problem, intellectually, with the idea of increasing my carbs. But I'm just not totally sure what the best food choices are to do it. I rarely eat fruit as even small amounts of fruit mess with my blood sugar. I have no issue with veggies and do like most of them. But it would take a *ton* of veggies to get my carbs up in the 50g range or so. I don't think I could physically even eat that many veggies. I have a couple cups of cooked veggies with my dinner most nights, but that never seems to take me about about 15g carbs or so, and yet I can't imagine eating more veggies than that.

I know some people talk about eating potato. But heck, I've never especially liked potatoes so can't see why I would want to add them back into my diet. I never really ate them *before* I low carbed in any meaningful degree. Possibly some sweet potato or winter squash might work? But I'm just curious to see what others choose that get their carbs a bit higher without getting too far, or without messing with their blood sugar numbers (for those who check).

After I'm done with my 6-week trial I'm going to try upping the carbs a tad. I'll probably make use of red bell peppers, sweet cherry tomatoes, more onions (caramelized in balsamic vinegar), maybe a little potatoes or yam and definitely squash. I think I'll aim for net 40 carbs see how that goes.

I did something recently, cooked sweet little tomatoes with red bell pepper, olive oil, garlic and some red pepper flakes. Served it with my sous vide steak and zowie! Happy mouth! Plus I have some sweet white onions and I've been using a lot of them in my cooking. I'm having a repeat today... can't wait for lunch!

Yes - that's it! Thank you

That was a fabulous post - really opened my eyes to the reality that the vegetables weren't exactly the cause of my mini-stalls.

Yeah, but how many of us eat just plain veggies without some kind of calorific additives?

And who would want to?

I don't do this either - there's always 'something' on my vegetables. I think Regina was using this as an example to illustrate her point. I got the message - the vegetables weren't the problem. It was all the 'other' stuff. (cream, cheese, sour cream, commercial salad dressings, nuts, possibly processed meats etc.)

Eggsactly!!
I've recently discovered roasting my veggies....I drizzle evoo on them prior...with some spices and nothing else needs to be added to those yummy things when they come out of my convection oven.

Oooh, I do this too. Crush some cloves of garlic (leave the skins on), throw in some sprigs of rosemary and it makes an amazing dish. I usually do this for special days in the winter.

Valtor, This is just an aside but it occurs to me that what you're talking about could be described as one variety of "demand elasticity" and/or "supply inelasticity."

(Not that the analogy simplifies anything. You described it well in one of your last posts above.)

My next dish will be all root veggies roasted....as per pink. should be amazing!!
onions, carrots, turnips, parsnips....with garlic cloves too.

Last week I roasted cauliflower with onions.....OMG!

Yep - this is the kind of stuff I do too. Really good.

You guys are making me hungry with all this roasting veggie talk.

Yep that's not a bad view. It's just that I like to know what happens a the metabolic level.

Taubes has in fact argued that Ein and Eout are not independent variables, but that they are biologically linked. I believe it is to a degree. But even then, this does not explain everything.

Patrick

I do this on the grill when it's too hot to cook inside! Just wrap in foil.....

No, the vegetables in themselves are not the problem, the problem is they do not come with vast amounts of oil and vinegar if not cream or mayo too Seriously though, 4 tbs of olive oil? Ummm is that edible?!?