Glucose Revolution: The Life-Changing Power of Balancing Your Blood Sugar

by Jessie Inchauspé

What qualifies as a green starter? Any vegetable qualifies, from roasted asparagus to coleslaw to grilled zucchini and grated carrots. We’re talking artichokes, arugula, broccoli, brussels sprouts, eggplant, lettuce, pea shoots, and tomatoes, and also pulses, beans, and viscous foods such as natto (a Japanese food made from soybeans)—the more, the better. Incidentally, you can eat them either raw or cooked. But skip juiced or mashed preparations, because the fiber in them is either missing (in the case of a juice) or blitzed to oblivion (in the case of a mash). Soup is another story. Do you remember my answer to my mother when she calls me from the grocery store to ask if a food is “good” or “bad”? The answer is relative—and soup is a perfect example of this. Soup is a great dish—it contains plenty of nutrients and vitamins, it’s filling, and it’s one of the healthiest starters you can order at a restaurant. But it’s not healthier than eating a whole vegetable. Beware of store-bought soups, too: they are often mostly potatoes, which breaks down into starch, and lots of added sugar.