Low Carb Take away

[Laconic]

T2 low carbing, just wondering if there is any takeaway fast food that would be suitable for a low carb diabetic, work full time sometimes feel like going on just eat..

 

[NicoleC1971]

I low carb as follows:
Pizza is the only problem as I object to paying for the crust which I don't eat.
Indian - avoid rice and naan breads obviously plus anything bhaji like (batter) which leaves plenty IMO though there may be some sweetness in the sauces. Ditch the popadoms and those sweet dipping sauces.
Chinese - simple dishes made with seafood, vegetables, beef or chicken. Sweet and sour sauces are out as are noodles/rice. You can avoid the rice crackers and the anything with a sweet and sticky sauce.
This book is good as a guide to sugar/carb load for commonly eaten Asian foods:
https://www.amazon.co.uk/s?k=world+...1816108&tag=googhydr-21&ref=pd_sl_3qqsdh58x_e

If I do get dragged into MacDonalds or burger joint then it is easy to get a chicken salad or remove the sugary white bun but go large on the cheeseburger.
I like Lebanese food as a takeaway (lamb, baba ganouch, homous should not do you too much harm).

 

[bulkbiker]

Chicken Tikka _Indian
Crispy Lamb or Duck _ Chinese
Burgers without buns and fries McD's or BK

 

[Laconic]

I miss my donner kebabs what about the donner meat with chilli sauce salad an no pitta bread

 

[Hotpepper20000]

I miss my donner kebabs what about the donner meat with chilli sauce salad an no pitta bread

That’s what I have. Easy with out a pita.

 

[xfieldok]

Pizza - look up fat head dough. You can keep unused in the fridge in a plastic bag for a few days.

Indian - headbangerskitchen.com for a variety of indian meals and or breads.

Hellmans smoked garlic caesar salad dressing, yummy.

 

[poemagraphic]

I miss my donner kebabs what about the donner meat with chilli sauce salad an no pitta bread

Perfect
I often have a mixed Kebab no pita, no sauce. I keep my own sauce and salad dressings handy.
Great choice my friend. See you are learning already.

 

[xfieldok]

Look at making your own sauces and keep them in the fridge/freezer. Taste and test the ones at the takeaway if you wantto.

There are all sorts of things you can make and freeeze, leave to defrost in the fridge until you come come. It's all about finding what you like.

 

[Goonergal]

Bunless burgers, chicken wings without bread, kebabs with no bread. Or a good old fry up at a greasy spoon.

 

[bulkbiker]

I miss my donner kebabs what about the donner meat with chilli sauce salad an no pitta bread

Yep thats fine too although skewers might be meatier.. (well they look more like meat!)

 

[Member496333]

I'm actually not all the bothered about the "meat" thing. I prefer plenty of connective tissue and bits that would otherwise be discarded. It's all the good bits of the animal. That said, I don't do takeaways and rarely eat out because, irrespective of carbohydrate, everything is cooked using toxic seed oils

 

[Pasquali]

I find a Chicken Kebab hits the spot! With salad not chips!!!

 

[AloeSvea]

Sadly, even when you make good choices with take away food, as above, I find the meat, the veg - are a LOT sweeter than they should be, ie there is sugar and flavour enhancers hidden everywhere in take away food. And, restaurant and cafe food.

I find it very sad, as I love food and don't like cooking, and am working fulltime again, so. I was drawn to this thread at the idea there exists a take away outlet, somehow, somewhere, that offers low-carb un-sweetened food.

But super alas - we still seem a way off this? even in highly populated countries like in Great Britain?

I think the US, as in super duper populated, has internet accessible low-carb fare available, and if you live in California with a good internet connection - thumbs up? (I have practically wept with envy when online seeing what I could get take away in groovy places like inland Aspen and the west coast...)

I am resigned to cooking low-carb fare in bulk, as in tripling the fathead pizza dough mentioned above, making one pizza for that meal, one pizza base in the freezer, and delicious cheese stix for immediate post cooking consumption. I cook a marinara sauce in bulk once a week, for konjac root pasta substitute dishes (usually with sardines, or tuna), for a very quick nutritious dinner, with premade bought salad and coleslaw packs with no sugar gherkins and mayo or aioli (I throw out the dressings they come with). High meat sausages are a godsend, but not so quick if baking them in the oven.

Otherwise - sausage rolls minus the pastry at cafes, bunless burgers hold the condiments, and yes the good old stand by - the mixed grill minus bread, hash browns etc.

But I look forward to the day when low-carb take aways and cafes etc, and online low-carb food procurers are the norm! In every reasonably populated place.

 

[Audrey EG]

New diabetic type 2 here. Been sticking to low carb unprocessed diet for about 8 weeks but fancy a Chinese takeaway. What are my best choices? Also are steamed dumplings with pork prawn or beef stuffings ok? I won't order rice or noodles. But what about fried beansprouts, duck with cashew nuts, salt and pepper ribs and special food Yung. Any hidden carbs I haven't spotted?

 

[KennyA]

Hi and welcome - I think the answer is "lots".

The only way you can be sure is to use a glucometer and test before and two hours after you eat. That gives you both a baseline and an idea of how well your system dealt with the carbs in whatever you had. You may need to do this on more than one occasion. Obviously if your second reading is unacceptably high - more than 2mmol/l more than baseline or over 8.0mmol/l, you might want to think about not having that meal again in the same way. This is not your overall rise - the peak BG will have happened round about 45 minutes or so after starting to eat. The +2 hr test is to see how well your system handles the carb.

I would think that dumplings, cashew nuts, and whatever is put in the fu yung would all be high sources of carb. Plus you need to think about the things that go into the sauces - often it's simply sugar, but it can include a fair bit of starchy stuff as well.

I rarely have a Chinese these days but when it's happened I go for things like the salt and pepper ribs and anything that is more meat than anything else. This has meant having 2 or 3 starters instead of a main course. Even then some of the marinades etc can be high in sugars.

 

[lovinglife]

I find Chinese takeaway the hardest to cope with, most things are very carb heavy, I stick to foo young as it’s basically an omelette, or my Chinese does salt & pepper ribs but they are the dry ones with only a few onions, peppers & chilli’s with some soy sauce, the Chinese in the next village does them too but uses BBQ ribs to make them so lots of sugar, so it all depends on the place you use. I do get fried bean sprouts sometimes and share them with hubby

The dumplings I would definitely avoid for me, far too many carbs, the duck with cashews I would be a bit wary of depending on any other ingredients and how many cashews as cashews have quite a few carbs.

 

[Outlier]

For the reasons given above, I don't have Chinese food from takeaways or restaurants any more but I do make my own. It isn't a faff, isn't expensive and doesn't take long. I buy separately bean sprouts fresh from the supermarket, a green leaf mix, tins of bamboo shoots and water chestnuts, and use any leftover meat and veg. lurking about in the kitchen. Tinned or fresh fish pieces would be just as useful. I don't buy ready stir-fry mix as it's almost all carrot, though your supermarket may be different. I stir-fry these in olive oil and in a wok, takes minutes and is really easy.

 

[lovinglife]

For the reasons given above, I don't have Chinese food from takeaways or restaurants any more but I do make my own. It isn't a faff, isn't expensive and doesn't take long. I buy separately bean sprouts fresh from the supermarket, a green leaf mix, tins of bamboo shoots and water chestnuts, and use any leftover meat and veg. lurking about in the kitchen. Tinned or fresh fish pieces would be just as useful. I don't buy ready stir-fry mix as it's almost all carrot, though your supermarket may be different. I stir-fry these in olive oil and in a wok, takes minutes and is really easy.

I often do that too, my past two favourites were always either special fried rice - make my own with cauliflower rice, or sweet & sour. I make the sweet & sour very occasionally with the low carb sweet chill sauce from seriously low carb - not cheap and it does have a tiny bit of corn flour in but 2.7g carb 100g (I use about 40g) it hits the spot when the need overtakes me

 

[PenguinMum]

If I have Indian t/a which Mr P favours I have Tandoori King Prawns (the dry ones cooked in the tandoor) and cauliflower bhajee swerving bread, rice and popadoms. Or at our place Tandoori Chicken Shaslik cooked in the tandoor with one chicken fillet and charred peppers, tomato and onions is a complete meal for me. As regards Chinese I choose King Prawns with ginger & spring onion plus a side of Pak Choi in oyster sauce. When I dish that up I leave the liquid settled in the containers to avoid unwanted additives and in any case I prefer it dry but still flavoursome. Thing for us is we are quite rural and only eating out option is pub grub so steak is the only option or a salad so we do like a t/a when we want to swerve cooking.

 

[Chris24Main]

I think one of the things I miss most is Singapore Vermicelli - I did love me some noodles...

I also used to have a bottle of MSG that I would use to re-create take away stir fried rice. I partly grew up in the far east, and much of my cooking life has been about trying to recreate the flavours I remember.

Now - slightly different. I can remember having arguments about how MSG couldn't possibly be a problem - now I see it as, well - it's sugar chemically bound to salt in a way that fools your taste buds - it does make things taste delicious, but it's also sneaking stuff into your system that shouldn't be there. Just don't.

Also - almost all of the take away food I used to love will be fried in Seed oils. I used to stir fry in seed oils. But now that I understand that polyunsaturated simply means "many places where oxidation can happen" - cooking with seed oils really means eating lots of toxins, so ... just don't.

But - I cannot pretend that my mouth isn't watering right now, just talking about a plate of Singapore Vermicelli....