It is my understanding that cooked onions are not allowed on IP. I have a recipe (that I am about to put in the crock pot) that is from an IP diet site. It is a roast and it instructs to put 1-2 large onions and 1 tsp onion powder. Is this allowable? Maybe because it is slow cooked they won't caramelize? Does anyone know if this is ok? I don't want to mess up my diet.
Thanks!
Could anyone point to some verifiable information on this? It's always been my understanding (in reading various low-carb books and cookbooks that warned against overeating cooked onions) that the long-chained sugars in onions break down into short-chained sugars (the more quickly and completely digested, more blood-sugar spiking and insulin-provoking sugars) when cooked regardless of the cooking method.
As I understand, carrots are higher in sugar when cooked, no matter how you cook them - and I wonder why onions would be any different.
If you didn't eat any of the onions, I doubt that enough sugar would soak into the meat to be a problem, but if you served the onions on the side, I would think the sugars would still be there and fully accessible.
So carrots and onions both get higher in sugar after cooking?
Just out of curiosity (as I'd never thought about it before!), does this affect the number of calories in the vegetables that can be absorbed, at least by any significant amount? Or is it just that the sugar is changing from something else?
I am lost and confused now. Which one is correct? We can eat cooked onions as long as they aren't carmelized or no cooked onions at all?
My understanding from the protocol sheet was we couldn't have cooked onions at all since their chemical makeup changes when cooked. Is that not correct?
As you can see, you sometimes get conflicting answers here. I usually go with the most conservative one. Personally, I would not use cooked onions. But, I would imagine It would not hurt for one meal.
Well.....what is the difference between cooked and carmalized onions. I thought that they were the same thing. Are they made differently? Sorry...I am certainly no cook!
caramelized are usually when you saute them using PAM or EVO Boiling them is different and doesn't have the onions do the same thin. Spoke to my chemist hubby and he said it is 2 totally different processes when cooking them vs. sauteing them. That said, go with what you feel the most comfortable doing. I haven't found where it effects my LB loss but that is just my experience.
caramelized are usually when you saute them using PAM or EVO Boiling them is different and doesn't have the onions do the same thin. Spoke to my chemist hubby and he said it is 2 totally different processes when cooking them vs. sauteing them. That said, go with what you feel the most comfortable doing. I haven't found where it effects my LB loss but that is just my experience.
caramelized are usually when you saute them using PAM or EVO Boiling them is different and doesn't have the onions do the same thin. Spoke to my chemist hubby and he said it is 2 totally different processes when cooking them vs. sauteing them. That said, go with what you feel the most comfortable doing. I haven't found where it effects my LB loss but that is just my experience.
I thank iwiggy58 for asking the question, because I was unclear too!
Now I know. I've been avoiding putting onions in my crockpot dishes, for fear they'd carmelize. I love onions though, and will definitely be adding them in future.
Quick answer needed on onions/crockpot
