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Cooking with rice
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<blockquote data-quote="copilost" data-source="post: 2296065" data-attributes="member: 510611"><p>Adjusting ratios and portion control works well for me. I can eat bread, rice, pasta and potatoes but in much smaller portions than historically (bread, pasta and rice are more spike inducing for me than potatoes). Partly this is a reversal of my concepts of 'good' foods and 'bad' foods. Wherever possible I swap out grain carbs for vegetable carbs or increase meat/dairy and reduce grain carbs. So a bacon sandwich would be half the bread I used to eat with more bacon! I also balance a meal with some grain carbs with all other meals in the day being very low/no carb. For a paella why not try reducing the total rice in the dish to the lowest you can whilst still feeling it "works". I'm often surprised how little carb I need for a meal to feel balanced (in terms of enjoyment). I now make a quiche with 25g of flour. I prefer this to a crustless quiche and it doesn't spike me so it's a win.</p><p></p><p>Let us know how you get on <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /></p></blockquote><p></p>
[QUOTE="copilost, post: 2296065, member: 510611"] Adjusting ratios and portion control works well for me. I can eat bread, rice, pasta and potatoes but in much smaller portions than historically (bread, pasta and rice are more spike inducing for me than potatoes). Partly this is a reversal of my concepts of 'good' foods and 'bad' foods. Wherever possible I swap out grain carbs for vegetable carbs or increase meat/dairy and reduce grain carbs. So a bacon sandwich would be half the bread I used to eat with more bacon! I also balance a meal with some grain carbs with all other meals in the day being very low/no carb. For a paella why not try reducing the total rice in the dish to the lowest you can whilst still feeling it "works". I'm often surprised how little carb I need for a meal to feel balanced (in terms of enjoyment). I now make a quiche with 25g of flour. I prefer this to a crustless quiche and it doesn't spike me so it's a win. Let us know how you get on :-) [/QUOTE]
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