Mireille said:
Yorksman, apparently the stats for China as stated on this site say that over 100 million Chinese are diabetic. Clearly they must be eating a different diet to the one which you advocate. This must mean that you are not really eating Chinese food or that the 'locals' are not eating Chinese food. Confused!!
In 1980, diabetes in China was less than 1%. Today it is nearly 10%. Rapid urbanisation, physical inactivity and food abundance are some of the causes. Same in Nauru which had a healthy diet, until they became rich because of potassium mining. Out went the fish and vegetables and in came the ready meals as people shopped from their arm chairs.
Most of the cooking in fast food outlets or cheaper restaurants, whether indian or chinese, bulk out their meals with fats or sugar. The french used to do it with brandy, butter, wine and cream. These are all very easy ways of making a meal taste good, but they are not the healthiest. OK now and again, but not every day. Sadly, it often takes time to make tasty meals from simple ingredients and people don't have time.
I don't advocate chinese food, I just like the cooking styles and they can be applied to many healthy dishes.
Have a look at this article:
Top 10 tips for healthy Chinese cooking
http://www.bbcgoodfood.com/howto/guide/ ... se-cooking
If yuo are referring to the carbohydrate content, see tip no. 10:
"Choose rice noodles or mung bean noodles if you want to watch the amount of carbohydrates you consume and opt for fibre-rich brown rice over white refined rice."
I even found some brown rice noodles so will look forward to testing them.
Nutritionally, there isn't much difference between a chinese soup like this:
or a scotch broth like this:
They are both good meals for diabetics.