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ChefSalad · 01-08-2007, 06:24 PM

Dimitry: The thought is that grains aren't something that humans evolved to eat and that, regardless of their wholeness, they tend to cause problems with out physiology. Humans first appeared something like 35 kYa, but have only been eating grain for 10 kY. Ten thousand years may be a long time but it's not enough for us to evolve a new digestive system that can handle mostly starches instead of our previous mix of protein and fibrous vegetables. Honestly, I still feel the negative effects of eating grain no matter how "good" the grain is for me. White bread is just worse than whole grain.

Lauxa: I sometimes eat curry with brown rice, but it goes fine without. I just tend to use less hot pepper so I can handle it without the heatsink that is rice.

Parsnips are quite similar to carrots, but stronger flavored with a pronounced hint of anise. You can eat them in much the same manner as carrots if you cook them with stuff (in stews, roasts, cooked mixed vegetables). They don't eat so well raw unless they're grated, but they're delicious roasted. I tend to use them as filler vegetables in stews and soups. Note, however, that by themselves, they tend to be a bit watery if you boil them.

Rutebegas are something that I'm just starting to get into, so I can't comment much there, except that they're supposed to be fairly similar to turnips. Turnips, on the other hand, I can comment on. I wouldn't try using them as a substitute for potatoes the way that most people use potatoes. While they look like potatoes, they don't cook like them. The exception here is mashed turnips. With a little butter and garlic, they're very delicious.

I usually use turnips in a couple of ways. Kept raw, and cut into small strips, they go great in salads. Lightly boiled with salted water, shocked in an ice bath, and drained, they're an excellent addition to more hardy salads like pasta salad (I know it's not paleo, but whatever). Either roasted or boiled, they're an excellent substitute for potatoes in potato salad (I guess it would be turnip salad then.). Turnips are also great in soups, stews and with roasts. I even eat them roasted plain or topped with garlic mustard sauce. While this may be surprising, you can use them as substitute for cabbage in many cooked cabbage recipes. Their tastes and textures are very similar.

01-08-2007, 06:24 PM	#10 (permalink)
ChefSalad Senior Member Join Date: Nov 2006 Posts: 130	Dimitry: The thought is that grains aren't something that humans evolved to eat and that, regardless of their wholeness, they tend to cause problems with out physiology. Humans first appeared something like 35 kYa, but have only been eating grain for 10 kY. Ten thousand years may be a long time but it's not enough for us to evolve a new digestive system that can handle mostly starches instead of our previous mix of protein and fibrous vegetables. Honestly, I still feel the negative effects of eating grain no matter how "good" the grain is for me. White bread is just worse than whole grain. Lauxa: I sometimes eat curry with brown rice, but it goes fine without. I just tend to use less hot pepper so I can handle it without the heatsink that is rice. Parsnips are quite similar to carrots, but stronger flavored with a pronounced hint of anise. You can eat them in much the same manner as carrots if you cook them with stuff (in stews, roasts, cooked mixed vegetables). They don't eat so well raw unless they're grated, but they're delicious roasted. I tend to use them as filler vegetables in stews and soups. Note, however, that by themselves, they tend to be a bit watery if you boil them. Rutebegas are something that I'm just starting to get into, so I can't comment much there, except that they're supposed to be fairly similar to turnips. Turnips, on the other hand, I can comment on. I wouldn't try using them as a substitute for potatoes the way that most people use potatoes. While they look like potatoes, they don't cook like them. The exception here is mashed turnips. With a little butter and garlic, they're very delicious. I usually use turnips in a couple of ways. Kept raw, and cut into small strips, they go great in salads. Lightly boiled with salted water, shocked in an ice bath, and drained, they're an excellent addition to more hardy salads like pasta salad (I know it's not paleo, but whatever). Either roasted or boiled, they're an excellent substitute for potatoes in potato salad (I guess it would be turnip salad then.). Turnips are also great in soups, stews and with roasts. I even eat them roasted plain or topped with garlic mustard sauce. While this may be surprising, you can use them as substitute for cabbage in many cooked cabbage recipes. Their tastes and textures are very similar.