When thinking pumpkin 🎃 most people think of it as a starchy vegetable - which is true as about 90% of its total calories come from carbs. However, recent research shows that not all starch is created equal. Much of the carbs in pumpkin comes from polysaccharides found in the cell walls. They are shown to have antioxidant, anti-inflammatory, as well as anti-diabetic and insulin-regulating properties. So in fact… these carbs can control your insulin rather than spike it. Yay! When eating pumpkin, think about consuming the whole vegetable. The flesh is wonderful, we all know that. But you can also separate out and roast the seeds at low temperature (low temp is important so you don’t do too much damage to the healthy oils... 75 degrees celsius for around 15-20 minutes will do the job). You can also roast pumpkin with the skin on! Not only does the skin have all the fibre (which I am a massive fan of to ensure regular 💩) but the proteins found in the skin have antimicrobial properties. Even better, these proteins were found to help fight off both pathogenic bacteria and yeast fungi … particularly Candida albicans which is a fungus that causes vaginal yeast infections in adults and nappy-rash in babies. BUT - eating the skin does come with a word of caution… I urge you to only consume the skin of certified organic pumpkins. Agricultural studies have shown that pumpkins have an amazing ability to suck up out of soil a bunch of nasties which is why non-food pumpkin is often planted in between crop seasons as a way to improve soil quality. Make a special point of purchasing certified organic pumpkin as they are far less likely to contain undesirable levels of contaminants like PAHs. Over on my personal page @lozzy_grl.nutrition I profile a dish from @marieanitascafe which includes pumpkin roasted with the skin on. It was wonderful and refreshing to know that Marie uses only certified organic produce which is especially important when it comes to pumpkin.