Tomatoes?
 

So i know that we are only allowed RAW tomatoes, not cooked.. Is this because of the sugar levels released once the tomatoes are cooked?

I am wondering if there are fruits that are like that too, that if you cook them more sugars are released..

Just wondering if anyone had any thoughts on this.. Am I right thats why we can have raw tomatoes but not cooked??


While I'm on strange questions... what about Garlic.. I know we are allowed to have garlic powder and onion powder.. But are we allowed whole garlic cloves? I know thats not really a vegtable so maybe thats why its not on the "allowed" veggie list? Or does that have the same properties of onions, because of the sugar? I asked the garlic thing at my center once and was told that garlic is OK, but then i asked another person and they said no, only garlic powder... I just would hate to be following this plan 100% and then have it be that i was actually cheating and not knowing it, i mean if i'm going to cheat i don't want it to be on something like GARLIC :) ha ha..

I've wondered about the tomato thing for a while, too.

It isn't so much that sugar is released (the sugar's there whether it's raw or cooked), but if you cook the tomato & a lot of the liquid evaporates, the sugars are more concentrated. Maybe that means that the amount you could have is so negligible it isn't worth it. The same would possibly be true of fruit, I'm not really sure. Certainly it would be true of dried fruit - you wouldn't want to have the same amount of dried apples or apricots as raw ones. The sugars are much more concentrated in the dried fruits.

I ate garlic all along (and am again), whole cloves that I throw in with my roasted veggies. Yum-O!

I don't know the answer to your question. It has always baffled me too especially since no one at MRC can really give you an answer either and their own cookbook has recipes that tell you to cook the tomatoes longer. The lasagna recipe has you simmer them for 4 hours! I try to follow it as much as possible but don't get too caught up in the specifics. I wouldn't worry too much about the garlic. If you're losing, it must not matter too much :)

Garlic
 

I love fresh garlic, call me crazy. I asked at the center and they told me it's Ok to use. Today I made a soup, using parsnips, onion and celery root for flavors with chicken meat, than I added asparagus and some cauliflower and one chicken supplement. When it was cooked I threw the parsnips, onion & the root away, but it left the flavors and aroma in the bouillon, I hope that's OK too. I will find out tomorrow at the center if I made a booboo. Anyway sometimes I think they over do it with these regulations, how much sugar could there be in 1/4 C of onions in a turkey loaf? You don't eat them all at once either.

I, too, have often wondered. However, every extra bit of "not suppose to" adds up to "gosh, I wish I hadn't had."

Did you get my info, that I am in Co. Springs?