My understanding is that low carb diets work largely based on the glycemic index... things with a low glycemic index take longer to digest and longer for the sugars to enter your bloodstream. For me, this makes me feel full longer, and I eat less. Anybody else find this useful, or have any quick references on food and glycemic index?

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Anyone have any in low carb hacks?

For example, I made mashed turnips the other night and I liked them MORE than mashed potatoes. They had a nice zing to them, but the same mouth feel as MP.

Looking for similar substitutes to lower carb content, increase fiber content.

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