20 Low-Carb Substitutions that Taste Great

 

Best and Worst Keto Sweeteners

Video taken from the channel: RuledMe


 

Healthy Alternatives to Sodium for Better Heart Health

Video taken from the channel: Sharp HealthCare


 

10 Healthy Alternatives to White Rice

Video taken from the channel: Bestie


 

The 16 BEST Low Carb Vegetables [EAT AS MUCH AS YOU WANT!]

Video taken from the channel: Dr Dan Maggs


 

Low Carb FRENCH FRY Battle! The BEST Keto French Fries Recipe Jicama v Rutabaga v Turnip v Zukes

Video taken from the channel: Highfalutin’ Low Carb


 

These 4 PASTA Alternatives are Low Carb, Healthy and DELICIOUS

Video taken from the channel: Thomas DeLauer


 

Best Low-Carb Fruits (and Which to Avoid)

Video taken from the channel: RuledMe


1. Cilantro-Lime Turkey Taco Lettuce Wraps Because you can turn almost any sandwich into a lettuce wrap, we’re partial 2. Turkey Cacciatore Burgers on Portobello “Buns” A classy twist on the average turkey burger, this nutritious recipe 3. Roasted Eggplant with Tomatoes and Mint Not quite a. 12 Easy Low Carb Substitutions that Taste Great 12 Easy Low Carb Substitutions that Taste Great. Almond Flour Instead of Regular Flour.

Doesn’t seem like something a low carb eater would do, right? Well, there is a Cauliflower Instead of Pasta or. 20 Low-Carb Substitutes That Don’t Suck.

The taste is well worth it, and takes less time than traditional dough (no rising, yay!). this basic recipe is a great. Explore Mirjana Vasiljevic’s board “Low Carb Substitutes” on Pinterest. See more ideas about Low carb, Recipes, Keto diet recipes. Try Low Carb Cheese Shells or Lettuce Cups. To make the Cheese Shells, just bake rounds of shredded cheese (such as parmesan or cheddar) until crisped up.

Let them hang over a wooden spoon balanced on 2 mugs or cups, and they’ll form a crispy taco shape. Then fill them with taco mince, lettuce, tomato and sour cream!This Keto & Low Carb Chaffle Recipe round-up provides 20 of the best chaffle recipes for easy and delicious snacks, meals, sides and desserts!

Also learn the most important tips for making great chaffles. Dark chocolate does have a bitter taste, though. So, if you prefer it sweeter, you can always buy dark chocolate sweetened with a low carb sweetener. I recommend this one because it is a variety pack of 6 different flavors, so you don’t get bored.

Check out more ketogenic diet hacks like this little one to start your low carb journey. 17. 20 Low-Carb Casseroles. These casseroles keep the carbs low by using ingredients like zucchini, egg, cauliflower, spinach and cheese. While it isn’t as firm as feta, goat cheese can be used in most recipes like Low-carb feta cheese stuffed bell peppers.

Creamy goat cheese would be an excellent substitute and would taste great with the mint, eggs, and hot sauce. Blue cheese. You can substitute in almond flour, cheese, and other ingredients to get a similar taste and texture to bread while still remaining low-carb.

Here are a few ways to get that fix without wrecking your die.

List of related literature:

MAKEIT LOW-FODMAP: Replace the coconut aminos, salt, black pepper, garlic, and red pepper flakes with 1 tablespoon of one of the low-FODMAP spice mixtures on here to here.

“The Keto Diet: The Complete Guide to a High-Fat Diet, with More Than 125 Delectable Recipes and 5 Meal Plans to Shed Weight, Heal Your Body, and Regain Confidence” by Leanne Vogel
from The Keto Diet: The Complete Guide to a High-Fat Diet, with More Than 125 Delectable Recipes and 5 Meal Plans to Shed Weight, Heal Your Body, and Regain Confidence
by Leanne Vogel
Victory Belt Publishing, 2017

Accelerated dinner option: Any stir-fried entrée with meat (protein), sauce (fat), and vegetables (carb), including nuts (fat), such as cashew chicken, or beef and broccoli or Szechuan shrimp.

“The One One One Diet: The Simple 1:1:1 Formula for Fast and Sustained Weight Loss” by Rania Batayneh, Eve Adamson
from The One One One Diet: The Simple 1:1:1 Formula for Fast and Sustained Weight Loss
by Rania Batayneh, Eve Adamson
Rodale Books, 2013

In a medium pan, stir together 1 tablespoon coconut oil, 1/2 teaspoon minced garlic, 1/4 cup low-sodium vegetable broth, and 1/8 teaspoon crushed red pepper.

“The 20/20 Diet: Turn Your Weight Loss Vision Into Reality” by Phil McGraw
from The 20/20 Diet: Turn Your Weight Loss Vision Into Reality
by Phil McGraw
Bird Street Books, 2015

Improvise on this basic recipe by adding any low-carb veggies you have on hand.

“Dr. Atkins' New Diet Revolution” by C. D. C. Atkins
from Dr. Atkins’ New Diet Revolution
by C. D. C. Atkins
M. Evans, 2002

FRUCTOSE or 1 pinch STEVIA POWDER and dashes Hot PEPPER SAUCE or HOISIN SAUCE.

“Cooking for Healthy Healing: The healing recipes. Book two” by Linda Page
from Cooking for Healthy Healing: The healing recipes. Book two
by Linda Page
Traditional Wisdom, 2002

Low-carb muffin with 1 tablespoon peanut butter (25g fat, 10g protein, 12g carbs)

“The Everyday Ketogenic Kitchen: With More than 150 Inspirational Low-Carb, High-Fat Recipes to Maximize Your Health” by Carolyn Ketchum
from The Everyday Ketogenic Kitchen: With More than 150 Inspirational Low-Carb, High-Fat Recipes to Maximize Your Health
by Carolyn Ketchum
Media Alternatives, Incorporated, 2017

Bragg’s LIQUID AMINos; or cream of buckwheat sweetened with stevia and sauteed veggies.

“Detoxification: All You Need to Know to Recharge, Renew and Rejuvenate Your Body, Mind and Spirit” by Linda Page
from Detoxification: All You Need to Know to Recharge, Renew and Rejuvenate Your Body, Mind and Spirit
by Linda Page
Healthy Healing Publications, 1998

I’ve chosen to include vegetables that are very low in carbs but contribute great flavor and texture.

“Keto Living Day by Day: An Inspirational Guide to the Ketogenic Diet, with 130 Deceptively Simple Recipes” by Kristie Sullivan, Andreas Eenfeldt MD
from Keto Living Day by Day: An Inspirational Guide to the Ketogenic Diet, with 130 Deceptively Simple Recipes
by Kristie Sullivan, Andreas Eenfeldt MD
Victory Belt Publishing, 2018

This recipe has all the flavor of regular honey mustard, without the unnecessary carbs.

“Simply Keto: A Practical Approach to Health & Weight Loss, with 100+ Easy Low-Carb Recipes” by Suzanne Ryan
from Simply Keto: A Practical Approach to Health & Weight Loss, with 100+ Easy Low-Carb Recipes
by Suzanne Ryan
Victory Belt Publishing, 2017

Here are some examples of healthy substitutions.

“Brighton Baby: a Revolutionary Organic Approach to Having an Extraordinary Child: The Complete Guide to Preconception & Conception” by Roy Dittmann
from Brighton Baby: a Revolutionary Organic Approach to Having an Extraordinary Child: The Complete Guide to Preconception & Conception
by Roy Dittmann
Balboa Press, 2012

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

View all posts

79 comments

Your email address will not be published. Required fields are marked *

  • What about products like Sparkling Ice sparkling water that has pure sucralose in it or jello that has aspartame in it? Is it gonna spike my blood sugar? Is it bad to consume?

  • My concern about watermelon and other melons, is the fructose. Berries are mostly glucose as well as grapefruit and lemons and lime. Fructose is much worse than glucose. Melon is highly not recommended by me on keto.

  • probably would have gotten crispy, if you’d have fried them; and my understanding of what you said at the beginning is you didn’t fry them, only because it would have been too much of a mess, and no vent hood. i think cut smaller, and parboiled/blanched/fried, they’d have become crispy. keen to try the rutabaga, as i’m mostly interested in keto, and my mom, who is 83, has a good bit of arthritis; potatoes are part of the nightshade family, and they aggravate her arthritis. she’s keen to try rutabaga as a sub for potatoes, too.

  • Bulgur is the best among all and very tasty in many different recipes. If it is done right, it is even more delitious than white rice. The right spelling and pronounciation from its origin the Arabic language is “Burghul”.

  • I’m recently OBSESSED with your channel. Thank you for all of the direction! I would loooove a best radish or best daikon based recipe video! I’m so intrigued after watching this one:).

  • So the iodized salt is stripped of minerals. So tf what. After decades of being told “salt is bad for you” and uniodized sea salt is better” not all people are getting adequate iodine. The amount of minerals in sea salt is so minimal as to be insignificant and if you get those minerals from regular food, you’re not doing it right

  • Hi. I’ve already lost 50 kilos. Now I’ve got a problem I cant eat dairy and eggs so my diet is very boring and for 8 months I haven’t lost any weight. What i eat is sweet potato baby marrows, pumpkin.spring onions, mushrooms, carrots and a few other low carb veggies plus proteins. Absolutely no weight loss, I have fybromyalgia and colon problems. Please help

  • Mushrooms as vegetables?! Not in my country…:D Love your accent and video contents; just subscribed. But I learn all that for my husband rather, and for me later, cause now I’m pregnant and I read it may not be safe for me to go on keto diet then.

  • I’m type one diabetic and my insulin injection is less than half amount since trying out the keto diet ✨ loving the pyure sweetener ��

  • I had bacon and eggs for breakfast this morning. I purchased all natural bacon with no preservatives. I noticed it tasted a little sweet and when I looked at the ingredients it had turbinado sugar in it. Did I kick myself out of keto?

  • Just started following your channel, thankyou soo much for starting this channel and sharing the knowledge about keto, I am doing Keto since 9 months and enjoying the benefits of it. I have seen other videos as well on this channel and they are crisp and to the point, it’s a great feeling when you know you are not alone in world to follow this lifestyle and there’s a community who supports and help you as well. Thank you once again, you are making a huge impact.. Would love to see more videos on this channel. ❤����

  • It’s my frist time trying „fasting” and I’m still new to all of this, maybe I’ll try keto one day, but right now I have a ton of questions in mind. One important, as I am from Italy, eating 2/3 whole grain pasta in a week it’s a good idea, for example with tuna, and in other occasions change with rice?

  • What’s your favourite item from this list? Is there a substitute that you have for white rice that we mat have missed? If you enjoyed this video, please give it a like and share it with your friends! ��

  • Stay away from Apples? What is this?On another place on YouTube i heard that you can eat how much you want of Apples without gaining weight.Snd IT was a doctor who Said that.I am om a healthy weight,but people WHO maybe search for be educated og what They should eat om a weightloss Journey must be very confused.

  • Men who do heavy work can not be on this kind of diet. If you work in an office, sit down sometime or most of the time, have a fairly easy going job, have several breaks a day, then perhaps, but if you’re working in the middle of the sea, fishing trawlers, oil rigs, construction, metal factories, carrying heavy loads all day, you won’t last one day!

  • What about Pomegranate juice? I would like to start drinking one cup daily and it’s not concentrated its straight up Pomegranate juice no additive no additional sugar. I would like to drink it because of the health benefits I know it high in natural sugar and carbs. But my daily sugar and carb intake is super low from what I eat daily my only carbs and sugar come from my vegetables.

  • I’m confused as to why monk fruit would not have been mentioned at all. Also, some people are seeing insulin spikes with Stevia, I am hearing?

  • Thomas, congrats for sharing amazing knowledge and tips with us! What do you think of a “tricky chocolate” smoothie to break a long 20h fast? (pure cacao, brewer’s yeast, pure curcumin, fresh lemon/lime juice and water)��

  • I’ve started finishing things off in the broiler ever since I read an article on the best way to cook a frozen pizza (basically cook in the oven & crisp in the broiler)…whatever you make in the oven, finish it off in the broiler for anywhere from 1-3 min (check it OFTEN & do not do something else while you wait! It can go from perfect to burnt in the blink of an eye). It makes everything more crispy…cheeses get bubbly, browning gets a crisp edge. I used to just store cast iron skillets in the bottom broiler drawer. Now I set my pan right on top of them. Try it!

  • This channel is awesome! I love how the cooking videos are short and have no one talking in them-they are easy to understand and not too long. I can’t find the testimonials of other people’s success though. I’ve looked through the playlists. Can someone help? I’m only on Day 7 so far, but the scale says I’m already down 6 lbs, and that is 6 lbs OFF of my injured spine! A back injury is what pushed me to do keto. I need to lose 100lbs or so. I’m gonna do it!

  • Brilliant video. Stevia has some after taste. Erithritol is good but sweetness is little low. So Xylitol n Allulose is good but has some effect on stomach. So best way is to combine all the 4. Can u suggest the ratio for combination of all 4 to bring a decent sweetness powder with less calorie n Glycemic index with decent sweetness. Thanks n love from india

  • I like Spaghetti Squash with extra-virgin olive oil, salt, pepper, and some dried Italian herbs on it. Not a huge fan of it as “a marinara transport agent”-it’s OK, but I prefer Zoodles for that. Not all zoodle-makers are expensive. I got one that works like a cheap pencil sharpener-you just put the end of the zucchini (or carrot or whatever) into it and twist. The zoodles come out the side. No moving parts to break and under $20 on Amazon.

  • I eat foods that raise my metabolism, so I can eat anything. Also, I keep the fiber low not essential and not digestible. I watch my calories.

  • Rutabaga (we call them “navet” ulin canadian french) is so good. Some people really hate it though, just like cilantro tastes like soap to me. Something about genetics and chemistry.

  • Bread is a BIG issue for me and finding low sodium bread is not easy. 140 mg per serving as referenced in the video, which is per slice I imagine, is a lot higher than I would like. But lots of commercial, prepackaged bread has over 200 mg per slice. You can find bread with 75 to 80 mg per slice, like Ezekiel bread, but the slice is only 34 grams. So it’s important to note the grams per slice.

    I have found Pepperidge Farm bread to be a fairly good option (compared to what else is available) and it’s available at many stores. A slice is 49 grams and has 135 mg of sodium, so a little better than the example in the video. It’s not as low as Ezekiel bread, but not bad when you consider that a slice is 15 grams more.

    For me, I’m going to reduce my consumption of bread, especially tasty bakery bread, because I have no idea of the sodium content.

    I had hope to find a low sodium option at Trader Joe’s but I found out that they no longer offer it. It was not selling. But TJ’s does have a lot of very good low or no sodium options for other foods like pasta sauce and many of their nuts (peanuts, sunflower seeds, almonds) have unsalted options.

  • i would like to see this video redone with them all being deep fried. nonetheless thank you wes for showing us what the 100 grams looked like cause i was about to go in on some jicama fries hahaha

  • another weird but effective alternative are yellow (wax) beans. It loosely resembles ziti pasta noodles once the sauce and extras are added, and the texture is similar if cooked tender.

  • I live on a farm and we grow something wich I don´t know the English word for wich looks like that one with purpel on Love your videos

  • Have you tried the elbows from the great low carb bread co.? I found them on amazon I havent tried them yet but the ingredients are (in order on label) pea protein isolate, oat fiber, wheat fiber, egg whites, wheat gluten and semolina. I dont want to get kicked out of ketosis but I know I’m human and will maintain my lifestyle especially since I have lost almost 100lbs since last may following a lot of your advice. Thank you thomas for being an inspiration to me and helping me with your videos and saving my life. Have a great day

  • Health Commissioner Barbot’s PSA making a broad statement for everyone to just stay home only works for the already sick. If everyone follows it’ll further collapse the economy, increase unemployment and food shotages and suicides.

  • You can get a manual spiralizer for $23 so not really expensive at all, and it is fun to make zoodles. Frankly pasta is mostly bland and tasteless to me. I always considered it a sauce delivery mechanism, not really the main star of the meal so I love spaghetti squash and my zoodle lasagna. My family loves it too. My blood sugar is so much better now.

  • This would be really time-intensive but have you thought of partially dehydrating the vegetables before cooking them? Also, pre cooking in the microwave would cause less water-logging than parboiling. Zucchini sticks are usually served with a creamy ranch-type dip.

  • I am still not sure which sweetener is the best for diabetics. I was told that monkfruit is good but I watch these videos and there are too many choices. A lot have bulk bags of almond or coconut flour, the husk thickener and make sure u put this sugar with that sugar or it will taste bitter. Is there no simple solution for diabetics? Which sugar is best for the diabetic, be it for baking or otherwise? Thank you.

  • All white rice is hybrid GM pure starch hence why Asia have bone deficiency ONLY wild organic black rice is natural. Barley is hybrid grain zero nutrient replace with rye or spelt. Bulga is hybrid and zero protein. Beans are hybrid created in a laboratory created by man called wenlock. Quinoa is natural so got that one spot on. Cauliflower is the worst vegetable it strips body of iron being hybrid GM genetically modified along with. Broccoli…..butternut squash is the only squash that’s natural.
    Sprouts are hybrid GM zero vitamin pure starch that’s why you produce toxic gas.
    Replace broccoli with kale, zero nutrients.
    Pomegranate is hybrid, replace with sage for Alzheimer’s….
    Please do your research for truth. God bless with love & light <3 <3 <3

  • The photo of kale looks like cabbage to me. Buckwheat is very good, so is amaranth the latter grows in poor soil and needs less rain. I have grown it an the heads or grain yield a great deal.

  • I have never eaten hearts of palm so I was getting really excited about this… But a quick Google search showed that 100 grams hearts of palm have a whopping 26 grams of carbs, and less than 2 grams of fibre ��… that’s not keto enough for me!! Another quick Google search yielded that the foods with the highest copper content are liver and oysters! Well, I happened to have liver this morning it’s one of the most nutrient-dense foods, so I have it at least twice a week… you can keep the hearts of palm!!

  • I’m not big on marinara on any pasta substitute but the palmini noodles have a recipe on their page for alfredo that is amazing on hearts of palm.

  • may i really eat watermelon and melons while on Keto diet? what about the sugars? does it not stop Ketosis? pls clarify…..thanks a lot!

  • Great list. Only thing the fruit you called a “pepper” has nothing to do with pepper the spice. It is a “chile” like a jalapeno. It’s called a “chile campana.” Bell chile. Like the “pineapple,” which is not from a pine tree or is it an apple, it is a new world fruit that the old world misnamed. Thanks.

  • Drop them? So you gonna drop all your asian friends? I’ve been eating rice “a lot” per meal from the moment i was born.. And im skinny af

  • Informative and applicable as always Thomas. Your love for pasta spoke to my soul. If anyone’s looking for an AMAZING keto pasta recipe made with zucchini and pesto, check out the video on my channel. Rachel ray and Guy Fieri loved it. (Seriously)

  • if she didn’t sound like a robot i think i would really like her lol i know it’s her job but even a little personality goes a long way

  • Thought i had my sweet tooth fix figured out with sugar free popsickles from wally mart. Didnt look too closely at label. Double fisting those things like they were gonna stop makin them tomorrow. 13 grams of carbs per. Couldnt figure out why i was blowin up like a xmas wino. How the hell do jamb 13 into a sugar free popsickle?

  • Hey, I saw a guy dry fry veggies to get the moisture out, not brown them but dry them. I tried it it works well for Pizza crust. Also a guy on KetoKing makes a killer keto bread that is awesome and looks just like a real loaf, not cakey. Might want to try it in your next bread war (please)

  • Boy! I love my Zoodles! I wish Spaghetti Squash was available here. Weird that it is not here in Rural Mexico. Hearts of Palm bother me a bit, as I worry about its overall sustainability and ethical harvesting. Last two, only online, from the US with a 50% mark up, so Fine! Sticking to Zoodles. First regular dish I ever switched to Keto was a very basic Spaghetti Dish that we love with lots of garlic, mushrooms, parsley, olive oil and Spanish or Portuguese style Chorizo. Yummy, but oh so fattening if served over the usual box of pasta. Zoodles cleaned that up in a flash!! Thanks Thomas. Great Info as usual.

  • I enjoy pasta and i will continue eating it. Life is meant to be enjoyed. Dont waste your precious time here on earth trying to be sexy and impress other people.

  • This is just superb, been searching for “best foods for low carbs” for a while now, and I think this has helped. Have you ever come across Ronaliana Future Falbala (should be on google have a look )? Ive heard some incredible things about it and my m8 got excellent results with it.

  • My daughter is a very green fingered lady…also an excellent and imaginative cook. She’s the mother of three strapping lads! She grows courgettes in profusion. The boys are thriving on her many ways of cooking courgettes. Soup, as part of a veggie side dish….even in cake. She is a wonder. We all love her and revere her culinary ingenuity ❤️

  • I came here to watch Thomas’s new video. YouTube showed me a commercial for Reeses Peanut Butter Cups, definitely not low carb. Thanks YouTube for trying to wreck my 6 pack, not going to happen. ��
    Hello from Phoenix Arizona!

  • Hey Wes; check out info on advanced glycaeted end-products aka AGES. These will still cause so much damage in the body due to the temps at which such is cooked. Frying would not help either. Def low carb, but still horrendously bad for one due to AGES. Says me, the brown sugar queen. ��

    Love your personality and your vids. ��

  • During the lockdown i am doing this:

    Drink a Glass of WATER,
    Then have a BIG ASS SALAD
    Then eat what you LIKE.

    I’m happy, not cutting anything out and losing weight

  • Hi there
    Are unripe papaya and mangoes allowed?
    The green papaya is a staple in Seychelles and we make stir fries with this.
    I cannot find info anywhere:(

  • I watch your videos faithfully and have learned so much from you! You are very smart and you break things down. You are doing God’s work. Keep it up! ❤����

  • I am a faithful user of stevia & know it has a bitter aftertaste esp when used in XS but im used 2 it by now & so does erythritol, which I find 2b worse. However bc stevia doesnt really xlate well in baking, I recently got Swerve 4 the 1st time & it was INFINITELY better but I had to cut serving size bc of that nasty erythritol taste. �� However I just now purchased a couple of others-ZenSweet and Lokanto Monkfruit Sweeteners. The latter I’m already familiar with bc of their maple syrup (which I also use in my baking). IMO out of all three, ZenSweet tastes the best with Lokanto coming in very close second and Swerve last. I left this LONG comment cuz I thought this clip was referring to brands instead of general types of sweeteners, so if u thought so too, perhaps this’ll help. ����

  • Is all about portian size, those Muricans eat to much pig slop ��
    Packed with oil, salt, sugar only the cheap king like palm oil, dirty salt, and high fructose corn syrup as a subtitute for sugar.
    Also a wide variaty of plants and veggies don’t like to be munched on and will make you get a upset stomach.

  • Several doctors and 2 dieticians told me always count entire carbs. All fiber does is slow the absorption of carbs it doesn’t make them magically disappear. Net carbs is a marketing tactic

  • TOMATO is it a fruit or veg is it toms have seeds therefor make it a fruit?? i have arthritis since 1 was 20, now 47 toms i have to avoid unfortunately

  • My favorite:
    Kelp noodles.
    Edamame pasta is another one..
    High fiber, low carb.
    9 net carbs
    24g protein
    1120g potassium!
    With 12 grams of fiber
    Non GMO, Organic
    Seapoint Farms. The lowest carb brand.
    Your welcome ��

  • Honestly, I’ve tried at least 20 different gluten free low carb “has no” type brand pastas and they are all revolting, so I just eat normal pasta but about 2 thirds the portion and way less often as we all know it does bloat the shit out of most people and is probably one of the heaviest meals you can eat.. pasta is a treat these days to you can’t even get it at the shops at the moment!

  • You missed cabbage! I cut it in thin lengths. Olive oil salt, pepper, garlic powder. Cook in a frying pan just slightly wilted. Cover with pasta sauce great substitute.

  • i thought we weren’t allowed root vegetables that grow under the ground cos they’re the sugar storage for the plant above the ground and too sweet for keto!? just a thort lol! ��
    so that would be carrots potatoes swedes turnips jicama… (so you may as well have used a potato and made real chips!: O ) and onions are too sweet as well… i’ve only been on keto for 2 weeks and i think i know everything lol!!: )
    i am loving watching your videos… please keep them coming!… would you consider making a video with strawberries and cream fatbombs to keep in the freezer…
    and yes i know strawberries are too sweet for keto but they are so pretty!: )

  • Shirataki noodles are disgusting. I followed fhe directions by washing them several times and heating them and it was still gross��

  • I know this is 2 years to late (but for the newbies) lol I learned if you par boil the jicama fries, then lightly oil, season and bake….

  • The main difference between fruits and vegetables is that, when picked, a vegetable will begin to spoil or rot whereas a fruit will continue to ripen after picking.

  • How about gluten free rice noodles? Not a keto option but might be good to have in the evening so the sugar crash is in line with bed time which is a good thing, right? What do you think Thomas?

  • Thank you so much for this valuable overview. You keep bringing up the latest and newest trends, which is super cool. I called my Asian store this morning, and they sell palm hearts in glasses (not in tins I am thrilled!!!) for a reasonable price.
    Shirtake/konjac noodles I have eaten frequently. Now that I have learnt that eating them reduces the hunger hormone level, I am definitely going to eat them more regularly. The important thing is to drink a lot of water when eating konjac.

  • Hurrah! British Youtuber!! Love this post as I’m a UK vegan and trying to move to low carb to supplement fasting… any simple info always good:-)

  • Your always positive and informative and more importantly helping so many people ❤ can’t express how grateful I am for all your videos. Hope you had a lovely Easter with your beautiful family x love your work Thomas, your amazing. Thank you, thank you, thank you!!!!!

  • Pasta is not bad if it isnt fully processed look at Italy for example. They have the oldest population in the world. What do they eat? Pasta and dough heavy meals. Look at Japan, second oldest population, statistically trim, what do they eat? Starch heavy foods, such as potato and rice. I’m not anti keto, but blaming carbs for your weight problems is silly. I’m down 60 pounds in 4 months after switching from a keto like diet, protein focused to a plant based carb diet. I’m not saying keto doesn’t work, it does, but it’s nowhere near as healthy. One thing I like but also dislike about keto is that it’s an easier option for people swapping from the westernized American diet, but at the same time people canabuse the fact you can eat bacon etc, and will obviously go overboard and stretch the limits (not everyone, but a lot I assume would). Anyways take care, I still watch your channel a lot and it initially inspired me to change for the better and to research nutrition more. You’re a really nice dude and I’m sure you help a lot of people with your videos

  • Tried the jicama once. I bought it presliced but it was pricey. I didn’t know about the parboiling. After seeing how few you could eat, it isn’t worth all that work.

  • American diets aren’t even overloaded with sugar… Its worse than that. Its high fructose corn syrup. The body doesn’t even recognize it as a sugar. So hello type 2 diabetes.

  • Man, I need your peeler, mine is so flimsy! I bought several of your recommended things from your store….thanks! Love this video!!!

  • First of all, you don’t need to peel the rutabega, just scraps the roots off and wash.Second, dip them in evoo and season to your liking and bake until more than golden brown. And there’s no need to pre-boil them.

  • I initially clicked on this video because I was interested in low carb french fries, but what kept me watching until the end was his awesome personality and amazingly handsome face! Thanks for the video!

  • I am a huge fan of rutabaga! Never tried them as fries, just mashed. Everyone else in the house just complained about the smell while cooking.

  • I made pnut butter cookies w monkfruit last week. I did not like them bc it gave me that cooling aftertaste. Then I made a batch w Swerve confectioners sugar which were yummy. But I found using different recipes w other sweeteners works out just fine.

  • Actually, if you get whole winter squash, they aren’t that perishable. I grow my own and they’ll sit on the shelf, so long as the outer rind is intact, for months on end. I can’t speak to the nutrient profile by that time, but they have by no means gone rancid or bad.