There is another good reason to cook for ourselves. The calorie values on packaged foods (and menus) can be a lowball amount because the manufacturer is required to provide -at least- the amount of calories listed. It is safer for their compliance to over-deliver.
The less packaged food you eat, the easier it is to avoid sodium. When I eat only whole, fresh foods, I have a nice, low sodium intake. Add just a couple of packaged items in a full day, and it goes up pretty quickly. Avoiding table salt is also very helpful; you can use other flavoring agents during cooking to get more flavor.
I was unfamiliar with the terms "fast" and "slow" carbs but I've heard similar terminology many times and I assume it's related to glycemic index and/or glycemic load, so you can probably find the answer to your question if you google that. Or use one of my favorite nutrition sites, which gives a TON of information for a TON of different foods, including glycemic load: http://nutritiondata.self.com/
According to that, raw pumpkin has a glycemic load of 3, which I believe would make it "slower" than raw sweet potato which has a glycemic load of 11. Cooking or canning would likely change that a bit, but the site has values for those, too.
I got weighed at TOPS and lost 4 lbs. This is really working for me. They ask that no more than 700 grams of sodium per meal. I really need to work on that. One thing I can not find is if pumpkin is a fast carb or slow carb. Sweet potatoes are a fast carb but has more sugar.
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