Whats better quinoa or brown rice?
- Thread starter peps1
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Hey guys!
I've tried quinoa in place of rice - I actually like it a lot! Grazer - it tastes nothing like cous cous - it's grains rather than pasta. I don't eat it anymore, because it spikes my BG significantly at 5hrs :crazy: I was eating it and thinking I was doing rather well at 2 hours and then one day I tested 5 hours later and found i was in double figures :shock: - never touched it since! However, I have LADA and that is rather temperamental and unpredictable on the old carb front, and i use insulin, so slow-release carbs are a bit tricky sometimes. I haven't tried it recently since I'm more experienced in matching insulin to different types of carb - I might give it another go at some time. Type 2s - give it a go but test every hour after the meal until you're sure your BG has stabilised - I think you'll tolerate it well, because it really is slow-release so your insulin production might cope and take you a bit higher for a longer period, but no real spike. Grazer - with the number of carbs you can tolerate, you'll probably find quinoa fine.
Smidge
I've tried quinoa in place of rice - I actually like it a lot! Grazer - it tastes nothing like cous cous - it's grains rather than pasta. I don't eat it anymore, because it spikes my BG significantly at 5hrs :crazy: I was eating it and thinking I was doing rather well at 2 hours and then one day I tested 5 hours later and found i was in double figures :shock: - never touched it since! However, I have LADA and that is rather temperamental and unpredictable on the old carb front, and i use insulin, so slow-release carbs are a bit tricky sometimes. I haven't tried it recently since I'm more experienced in matching insulin to different types of carb - I might give it another go at some time. Type 2s - give it a go but test every hour after the meal until you're sure your BG has stabilised - I think you'll tolerate it well, because it really is slow-release so your insulin production might cope and take you a bit higher for a longer period, but no real spike. Grazer - with the number of carbs you can tolerate, you'll probably find quinoa fine.
Smidge
KimsMum
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fish chips with mushy peas :) :)
I used to eat brown rice all my life but since diagnosed with diabetes I stopped eating rice at all. I am to scared that my bs goes up to much from rice
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Will it was yummy!
Had a slightly iorny taste to it and work really well as a rice substitutes........unfortunately sent my BG up 3point :cry:
I don't get this BG thing, one day I eat cake and there is no spike, next day I eat a tiny bowl of wholegrain and BOOOM! double figures.
Had a slightly iorny taste to it and work really well as a rice substitutes........unfortunately sent my BG up 3point :cry:
I don't get this BG thing, one day I eat cake and there is no spike, next day I eat a tiny bowl of wholegrain and BOOOM! double figures.
xyzzy
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peps1 said:
It maybe the spike has been and gone by the time you test at two hours (if that's what you're doing). I get very short lived but very high spikes with sugary things so try testing at say 45 mins or an hour and see what effect it has at that point.
Quinoa is definitely MUCH more nutritious than brown rice. The grain is ancient and full of vitamins and antioxidents. I love mixing it with chicken and spicy salsa..or just about any dish. Have you tried making it yet?
Also I find lots of quinoa recipes on Pinterest and on this website: http://recipes-plus.co.uk/
Also I find lots of quinoa recipes on Pinterest and on this website: http://recipes-plus.co.uk/
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lizdeluz
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Quinoa, couscous, rice of all kinds and bulghur(?) wheat, I love them all, but they spike me which is a flaming nuisance. So I deselect them now from my meals. (I used to love making tabbouleh with bulghur). I'm not going to give up on the meals that require these grains. Instead I'm trying to adapt cauliflower to Mind The Gap. I whizz it in a food processer until crumbly, show it a few seconds of steam, and then it's ready to role-model the others. It does very well as an alternative to rice. I haven't yet tried tabbouleh with nearly-raw cauliflower but am planning to try it soon. I'll report back.
I got a spiralizer for someone at Christmas and am thinking of getting one for us. I reckon it would offer further ways to avoid the beloved spiking grains.
I got a spiralizer for someone at Christmas and am thinking of getting one for us. I reckon it would offer further ways to avoid the beloved spiking grains.
PepperTed
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Quinoa is much better, only a third of the carbs of brown rice. I've got a packet in the cupboard, but never used it yet 'cos it looks like cous cous which I don't like. Be keen to hear how you get on! Go for the quinoa and report back!
I don't like couscous either, but I do like quinoa. It's actually a seed so if you imagine eating cooked seeds, it's much more like that than nasty old couscous.
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Quinoa is lovely .. The wife puts it in my vegetable stew also as part of a rozzotto type meal .. I think I have also seen it in my onion gravy .. It's very enjoyable .. And for a veggie a great edition to the food cupboard .. It's also found in supermarkets now .. Unlike a few years back when we had to hunt for health food stores !
