Low carb choice. Wholemeal pasta, brown rice, basmati?
Discussion
I wouldn't consider any rice low carb, as there's only a tiny bit of difference between them.
Have you considered riced cauliflower? http://whatscookingamerica.net/Vegetables/Cauliflo...
Have you considered riced cauliflower? http://whatscookingamerica.net/Vegetables/Cauliflo...
Starchy carbs on a 'low carb' regime is a bit odd. 
I still have rice with the odd Indian and roast taters with Sunday dinner if out or entertaining but still limit starchy carbs overall. Plenty of other veg to chose from, and sweet potato, swede and celeriac when I need something to bulk it out. Most other root vegetables are more nutritional value than spuds, rice and pasta.
I still have rice with the odd Indian and roast taters with Sunday dinner if out or entertaining but still limit starchy carbs overall. Plenty of other veg to chose from, and sweet potato, swede and celeriac when I need something to bulk it out. Most other root vegetables are more nutritional value than spuds, rice and pasta.
Stu R said:
Low carb doesn't mean no carb.
Take a look at dreamfields pasta. Worth hunting it out, blood sugar barely registers it as being there on wifey who is diabetic.
I've been sold on Quinoa for years - can't even remember why. Can you test this on your wife please and let me know how it registers.Take a look at dreamfields pasta. Worth hunting it out, blood sugar barely registers it as being there on wifey who is diabetic.
From their website, it's just pasta that's more nutritious than normal.ATM said:
Stu R said:
Low carb doesn't mean no carb.
Take a look at dreamfields pasta. Worth hunting it out, blood sugar barely registers it as being there on wifey who is diabetic.
I've been sold on Quinoa for years - can't even remember why. Can you test this on your wife please and let me know how it registers.Take a look at dreamfields pasta. Worth hunting it out, blood sugar barely registers it as being there on wifey who is diabetic.
PositronicRay said:
Am I missing something re Dreamfields according to the nutrition label its 41g of carb per 51g of dry weight? how is that low carb?
It's not low carb, no pasta ever we'll be by virtue of it being pure carb.It's seemingly metabolized slightly differently, quite how I'm not so sure as it's hard to separate their fact from pseudoscience but it definitely has a significantly lower impact on wifeys blood sugars than regular pasta.
PositronicRay said:
Am I missing something re Dreamfields according to the nutrition label its 41g of carb per 51g of dry weight? how is that low carb?
Stu R said:
It's not low carb, no pasta ever we'll be by virtue of it being pure carb.
It's seemingly metabolized slightly differently, quite how I'm not so sure as it's hard to separate their fact from pseudoscience but it definitely has a significantly lower impact on wifeys blood sugars than regular pasta.
Doesn't look great according to this:It's seemingly metabolized slightly differently, quite how I'm not so sure as it's hard to separate their fact from pseudoscience but it definitely has a significantly lower impact on wifeys blood sugars than regular pasta.
http://www.dietdoctor.com/the-dreamfields-pasta-fr...
Stu R said:
ATM said:
Stu R said:
Low carb doesn't mean no carb.
Take a look at dreamfields pasta. Worth hunting it out, blood sugar barely registers it as being there on wifey who is diabetic.
I've been sold on Quinoa for years - can't even remember why. Can you test this on your wife please and let me know how it registers.Take a look at dreamfields pasta. Worth hunting it out, blood sugar barely registers it as being there on wifey who is diabetic.
I've not tried this but it looks interesting. I sent the link to my mate. He looked at the ingredients and said some bird was talking about using it on the Apprentice - Konjac Flour. I don't watch that sheet.
http://www.bulkpowders.co.uk/shop-by-range/active-...
It is 6.4 calories per 100g Most of that is Fibre. Less than 13 calories per 200g portion.
Stu R said:
It's not low carb, no pasta ever we'll be by virtue of it being pure carb.
It's seemingly metabolized slightly differently, quite how I'm not so sure as it's hard to separate their fact from pseudoscience but it definitely has a significantly lower impact on wifeys blood sugars than regular pasta.
Perhaps it just digests a lot slower like many low GI carbs.It's seemingly metabolized slightly differently, quite how I'm not so sure as it's hard to separate their fact from pseudoscience but it definitely has a significantly lower impact on wifeys blood sugars than regular pasta.
ATM said:
Man Up Stu. You have a wife for a reason.
I've not tried this but it looks interesting. I sent the link to my mate. He looked at the ingredients and said some bird was talking about using it on the Apprentice - Konjac Flour. I don't watch that sheet.
http://www.bulkpowders.co.uk/shop-by-range/active-...
It is 6.4 calories per 100g Most of that is Fibre. Less than 13 calories per 200g portion.
With so many fresh fruits and vegetables, typically packed with vitamins, minerals and fibre it's difficult to understand why anyone would choose to seek out made up 'food' like that. I've not tried this but it looks interesting. I sent the link to my mate. He looked at the ingredients and said some bird was talking about using it on the Apprentice - Konjac Flour. I don't watch that sheet.
http://www.bulkpowders.co.uk/shop-by-range/active-...
It is 6.4 calories per 100g Most of that is Fibre. Less than 13 calories per 200g portion.
There's absolutely no reason why anyone needs to go hungry when cutting calories. Simply reduce starchy carbs as they're typically calorie dense and low nutritional value, and replace with fresh vegetables which are more nutritious and often lower calories. It's pretty difficult to eat 100 kcals each of broccoli, asparagus and brussel sprouts - that's nearly a kilogramme! A typical large serving of each would be about 150 kcals total to add to your chosen meat/fish protein source.
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