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Brown Rice & Whole-wheat pasta

A

Andrew_VP

Member
Messages
16
Type of diabetes
Type 2
Treatment type
Diet only
I need to shed the pounds! I love my curry's & Italian pasta so looking for low carb alternatives. Are brown rice and whole-wheat pasta good for a low carb diet? What about breads? Gluten free or whole-wheat again or is it total abstinence? TIA
 
Andrew_VP said:
Are brown rice and whole-wheat pasta good for a low carb diet? What about breads? Gluten free or whole-wheat again or is it total abstinence? TIA
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Whatever the colour look at the carb content.

Personally I'd go for abstinence very time.

Just have more curry or sauce and forget rice and pasta.
 
Cauliflower rice is better, lightly fried with a little olive oil and garlic. Beansprouts lightly fired again, but as for the the rice and pasta itself I am with bulkbiker on this, just forget it!
 
Where's the actual flavour in those dishes?
Not in the bland carbs that are used as cheap fillers. Would you eat plateful of plain rice or pasta? Probably not, and definitely not if already satisfied by tasty protein and fats.

I'm in the abstinence camp and just have more of the protein and sauce and veg. Sometimes I serve bolognaise on cabbage ribbons or do a lasagne replacing the pasta with cabbage leaves or sliced cheese and defy anyone to notice the absence of carbs by taste. I used to rice cauliflower but rarely bother now if its just going to get smothered in something tasty!

I certainly don't waste money on manufactured so called keto or low carb replacements .

The only exception I make is the very very occasional (like twice a year) slice of low carb bread to put poached eggs on, or toast as cheese on toast. For that I use Hilo bread from Sainsburys . I have bought 4 loaves in 3 years, and 1 and a half of them are still in the freezer!
 
Hi @Andrew_VP

Good advice above.

As an alternative viewpoint.
I carried on eating the meals I enjoyed but added the swaps above.

The only ones I carried on cooking was Bolognese & curries.

Some bought 'alternatives' were disgusting..others just too much faff, if I'm honest .

It took a little while to realise I was trying to recreate a dish I could not longer have or enjoy without spiking, so i gave up a little bit.

If I want the addition of a little extra bulking or flavour/texture

I no longer 'rice' cauliflower, I just cut into slices and roast in oven.

Curry goes on top or on the side.
Makes a good pairing & very tasty.

For 'pasta' I use courgette.

Plain simple tool from Amazon helps makes ribbons from many vegetables .

I use instead of pasta in my dish, and just use pasta for family ..
It's different, but with the meaty Bolognese on top, it's tasty & filling .

Good luck finding a way to enjoy your old favourites.
 
You have posted in the Low Carb thread, so yes they are no no's. Cauli rice is generally good (I just had some tonight but the vegetarian curry has pushed me up 6 mmol/l so the curry was not good) Some people follow the GI index but my experience is that GI helps to delay a spike, but it is still carbs, and it will affect you adversely later,
 
I buy "Slimmers Low Glycemic Rice" it is meant to be low carb and it tastes just as good as white rice. I use a rice cooker just the same, but need to add twice the amount of water than you would with white rice. Cooking time is the same.

Hope that is of some help to you.

Thanks.
 
Matt2023 said:
I buy "Slimmers Low Glycemic Rice" it is meant to be low carb and it tastes just as good as white rice. I use a rice cooker just the same, but need to add twice the amount of water than you would with white rice. Cooking time is the same.

Hope that is of some help to you.

Thanks.
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Slim Rice is about 11 % carb which is more than standars rice Long Grain rie comes in at 9% but that is USDA which icludes fibre (about 1%)

Slim rice is also high in salt (3mg per serving) The suoolier does not declare other nutrition components, such as iron and calcium which standard rice supplies.

So the advntage is that it may take a little longer to digest, but conversely it is probably more expensive than the standard fare.
 
jjraak said:
Hi @Andrew_VP

Good advice above.

As an alternative viewpoint.
I carried on eating the meals I enjoyed but added the swaps above.

The only ones I carried on cooking was Bolognese & curries.

Some bought 'alternatives' were disgusting..others just too much faff, if I'm honest .

It took a little while to realise I was trying to recreate a dish I could not longer have or enjoy without spiking, so i gave up a little bit.

If I want the addition of a little extra bulking or flavour/texture

I no longer 'rice' cauliflower, I just cut into slices and roast in oven.

Curry goes on top or on the side.
Makes a good pairing & very tasty.

For 'pasta' I use courgette.

Plain simple tool from Amazon helps makes ribbons from many vegetables .

I use instead of pasta in my dish, and just use pasta for family ..
It's different, but with the meaty Bolognese on top, it's tasty & filling .

Good luck finding a way to enjoy your old favourites.
Click to expand...

Pasta and curry are my favourite but I guess it’s the sauce where the flavour is so it’s larger portions for me and bulk out with veggies!
 
jjraak said:
Hi @Andrew_VP

Good advice above.

As an alternative viewpoint.
I carried on eating the meals I enjoyed but added the swaps above.

The only ones I carried on cooking was Bolognese & curries.

Some bought 'alternatives' were disgusting..others just too much faff, if I'm honest .

It took a little while to realise I was trying to recreate a dish I could not longer have or enjoy without spiking, so i gave up a little bit.

If I want the addition of a little extra bulking or flavour/texture

I no longer 'rice' cauliflower, I just cut into slices and roast in oven.

Curry goes on top or on the side.
Makes a good pairing & very tasty.

For 'pasta' I use courgette.

Plain simple tool from Amazon helps makes ribbons from many vegetables .

I use instead of pasta in my dish, and just use pasta for family ..
It's different, but with the meaty Bolognese on top, it's tasty & filling .

Good luck finding a way to enjoy your old favourites.
Click to expand...

Pasta and curry are my favourite but I guess it’s the sauce where the flavour is so it’s larger portions for me and bulk out with veggies!
 
I used a little heart cabbage shredded and it was far better than rice or cauli, actually had flavour. Trying to think of an ingredient that’ll replace rice in risotto
 
Andrew_VP said:
I need to shed the pounds! I love my curry's & Italian pasta so looking for low carb alternatives. Are brown rice and whole-wheat pasta good for a low carb diet? What about breads? Gluten free or whole-wheat again or is it total abstinence? TIA
Click to expand...
I haven't got the complete website addy but try looking at Maria mind body health LLC She has amazing alternatives. She makes pasta using egg whites and I can't remember the other ingredients but looks amazing one cut up into pasta strips. All Keto.
 
I like homemade curries with fresh salad leaves, ideally crunchy ones.
 
I have found that those packs of 2 portion pre cooked rice that you microwave for 2 minutes have no impact on my blood glucose. ..... I know , unbelievable eh. I had read about resistant starch thought it improbable but , well, to my surprise no peak on cgm. maybe worth an experiment for you?
 
Potteron said:
I have found that those packs of 2 portion pre cooked rice that you microwave for 2 minutes have no impact on my blood glucose. ..... I know , unbelievable eh. I had read about resistant starch thought it improbable but , well, to my surprise no peak on cgm. maybe worth an experiment for you?
Click to expand...
I’ve seen that frozen rice might not affect the glucose either.
 
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