Susiespearish
Well-Known Member
- Messages
- 358
- Type of diabetes
- Treatment type
- Insulin
HI WERE DO YOU GET THETHE GYMNEMA TEA FROM
I know that my approach is somewhat different from the hard core low carbers here, but I've also been doing it longer than most and a very strict approach gets hard to maintain for the long haul. Working out a sensible regime is much easier to stick to.Its quite scary thinking that I can never have a normal meal again with my partner/family or when eating out etc. Im possibly going out for a carvery this Sunday and am even worried about having a stuffing ball or yorkshire pudding!!
Hi Goose, thanks for letting me know about the reheating of it, Ill give it a go. It sounds like you can do that with a number of things and improve them ie potatoes. I quite liked the courgetti in the pesto sauce when I had it, but I am going to try the butternut squash noodles. They're higher carb than courgetti but they sound quite nice anyway, even if I wasnt watching carbs. Its probably a bit more firm consistency than the courgetti. I did buy the cauli cous cous but never fancied it and ended up throwing it away as it went out of date.not too keen on courgetti as a pasta replacement as the texture is wrong , but it's good in a stirfry instead of noodles. I eat pasts & rice (45g partions), I find that if I cook them, cool them & then reheat they have aboslutely no effect on my BS, I once had a veg curry with reheated rice & my BS was lower after the meal than before
I love a cavery and we go quite often I find it the most diabetic friendly eatery really as you choose what you eat I just miss out the roasties or if I can't resist do have one and no Yorkshire pudHello, I've only recently been diagnosed Type 2 and have been searching for low carb ideas when I came across the courgetti in Sainsburys this week. I haven't bought it yet but will try it soon. Does it taste nice and not break up? One of the things I am upset about the most is not being able to eat accompaniments like pasta/rice/chips so I would be grateful if anyone has found products that taste good similar to these but are lower in carbs. I keep seeing Bulgar wheat on various sites, but am not sure how to cook this, or what it goes with and if it is actually very low in carbs? I also cant understand why baby boiled new potatoes are supposed to be better than mashed potato or baked? And roast potatoes are better too? I also love root veg especially parsnips and making low fat casseroles, but it seems that parsnips, carrots, swede and potatoes are among the highest carb veg out there. Its quite scary thinking that I can never have a normal meal again with my partner/family or when eating out etc. Im possibly going out for a carvery this Sunday and am even worried about having a stuffing ball or yorkshire pudding!! The stuffing is my favourite part of a Sunday dinner!! Any help or advice is much appreciated. Thanks
This is really interesting and may be the answer for those who find it very hard to resist the starchy carbs@jal16 If you enjoy root veg or starchy potatoes you can change their complete structure just by cooking them then allowing them to cool and then heating them again .When you reheat the second time it does not change them back to starchy veg .Cuts out the carbs and the sugar rise .
http://www.bbc.co.uk/programmes/art...leftovers-be-healthier-than-the-original-meal
Reheated rice is fine. It needn't go to mush, although I find microwaving or frying it works best.I've just read your link and this seems to be groundbreaking stuff. I'm not sure, though, what eating twice heated white rice would be like. The word-stodge- comes to mind!
This is really interesting and may be the answer for those who find it very hard to resist the starchy carbs
@jal16 and @mo53 Thanks for heads up about the courgetti and butternut squash tagliatelli, I will look out for them.
I thought I should say that Holland & Barretts sell 'Slim Pasta' which is also 0 carbs. It's made from Konjac flour, and comes in Spaghetti, Fettucini, and Penne (I think). I bought a (270g) pack of the spaghetti and fettucini. They are a bit dear, I can't remember exactly but I think they are about £1.60 each, but H&B often do 2 for 1 offers.
I haven't tried them yet so can't say what they taste like.
Hi Thanks, im going to try the cauli mashed. I have been a bit wary of mashing with butter and cream as have always been following low fats but it looks like people are getting better results using full fat creams etcPotatoes of any kind seem to take my BG up so I now avoid. What I do use is cauliflower as mash and as topping on 'pie'. It works really well and mashed with a little butter and cream/milk is tasty. A small amount of wholewheat pasta also seems fine but not too much. I would say try stuff and test, that is the only way to see what is OK for you as we all react in different ways.
Hi Klangley, I still don't fancy opening the packet :***: I may ask my friend to open it and rinse it ha ha, it probably does taste fine in the end and also, its only made out of some kind of flour isnt itI use the slim pasta all the time. You can order it on line from amazon. It needs to be really well rinsed (at least 3 times) under a running tap as it can had a slightly fishy smell out of the packet. The lasagne version is particularly convincing.
Hi Susiepearish, did anyone get back to you about testing this? Im only recently diagnosed and my bG levels are between 12 and 18 so I'm not a great candidate. I just wanted to ask you a quick question, when you cook the veg and let it cool and reheat does it matter if it is left in the water or not? I cooked some baby potatoes the other night in a pan and drained and saved some for another meal but I was just wondering if they should be drained or left in the water for the starch to come out? Also does the same apply to the rice etc. Thanks@jal16 If you enjoy root veg or starchy potatoes you can change their complete structure just by cooking them then allowing them to cool and then heating them again .When you reheat the second time it does not change them back to starchy veg .Cuts out the carbs and the sugar rise .
http://www.bbc.co.uk/programmes/art...leftovers-be-healthier-than-the-original-meal
As I understand it, it doesn't matter if the articles are drained. It is allegedly to calling and reheating that matters.Hi Susiepearish, did anyone get back to you about testing this? Im only recently diagnosed and my bG levels are between 12 and 18 so I'm not a great candidate. I just wanted to ask you a quick question, when you cook the veg and let it cool and reheat does it matter if it is left in the water or not? I cooked some baby potatoes the other night in a pan and drained and saved some for another meal but I was just wondering if they should be drained or left in the water for the starch to come out? Also does the same apply to the rice etc. Thanks
I finally got round to opening my pack of Slim Pasta spaghetti yesterday. The smell wasn't as bad as I had been expecting. It smelt a bit like prawns. I rinsed it in running water in a colander which removed any smell, and fried it in a little coconut oil, it doesn't have any taste really, but was ok with some meatballs in chilli sauce.Hi Klangley, I still don't fancy opening the packet :***: I may ask my friend to open it and rinse it ha ha, it probably does taste fine in the end and also, its only made out of some kind of flour isnt it