01-14-2008, 08:37 PM
Does anyone have a clear understanding, resource or table on the so called starchy vegetables and how the starch converts once it is cooked? I guess the food combining rules change too, from cooked to raw. I don't recall any of the charts I have seen making any distinction betwee the two. I need to get a full understanding to maximize my proper food combining. This has confused me since becoming raw. I love my root vegetables such as ; beets, rutabagas, parsnips, turnips, daikon, etc., as well as orange winter squash, and carrots. How do we type foods we formerly knew as starchy cooked, as a regular veggie, I guess also including peas and corn? What is the science on this?