• Guest - w'd love to know what you think about the forum! Take the 2025 Survey »

Michael Moore: a chef loving the low GI life

Sounds like he has read this forum and written the book :lol: does not say if he is type 1 or 2 as his pasta is small but still I could not eat that amount.
 
BioHaZarD said:
Sounds like he has read this forum and written the book :lol: does not say if he is type 1 or 2 as his pasta is small but still I could not eat that amount.
Click to expand...
doubt it, it's more like I eat and I'm not in the majority :lol:
Could be good cookbook; the only thing I'm ambivalent about is the use of agave syrup. I'm not sure whether this is really an over-hyped, industrial product ... you don't 'tap' an agave plant in the same way as a maple syrup plant or a useful non 'chemical' sweetner I use it in teaspoonsful (and that recipe only has 1 tbs for 4)
 
I got some agave syrup, I found it really sweet, still not sure what to do with it.
 
I got his book, Blood Sugar, and it is really aimed at insulin dependent diabetics because each recipe provides info on the number of carbohydrate exchange units, where 1 unit = 15gm carbohydrate. It makes no distinction between the GI of these foods so it treats white rice just the same as brown rice.

I know from personal experience the difference between the two on my blood sugar.

Obviously, I can use his recipes and swap his high GI ingredients for low GI equivalents, but you can do that with just about any recipe book anyway. I'm a fan of some of the hairy bikers books and it's very easy to make a low GI version of something like their Southern Style Jambalaya:

http://www.womanandhome.com/recipes/532 ... -jambalaya

just use a suitable brown rice. Morrisons parboiled brown rice works very well for me and is lower in cals than basmati long grain brown rice for some reason.
 
got his book, Blood Sugar, and it is really aimed at insulin dependent diabetics because each recipe provides info on the number of carbohydrate exchange units, where 1 unit = 15gm carbohydrate
Click to expand...
Not necessarily just for T1s, but an out dated unit. You rarely hear of anyone using it now.
The exchange diet was originally introduced by the American diabetes association in the 1950s and used for all types of diabetes. The standard diet was the 1800cal ADA diet http://www.umm.edu/patiented/articles/w ... z2SDoLAWBX



I would think that parboiled rice is similar to converted rice as produced by Uncle Bens http://en.wikipedia.org/wiki/Uncle_Ben's_Rice .
On the GI index lists all the converted rices have very low GIs. At a guess I would think it is to do with the resistant (retrograded) starch produced during the part cooking/cooling process. http://en.wikipedia.org/wiki/Resistant_starch
 
Thanks very much for that phoenix. That really is very helpful. I had wondered for such a long time why the Morrison's brand had similar carbs to say basmati brown rice but significantly fewer calories. I even wondered if it was a printing error :-)

I had thought parboiling may have something to do with it but never chased it up.

As for Uncle Ben, I just thought that was just a gimmick.

I am now off to the handmade bakery company for my supply of their breads. They use specially milled flours and some of their loaves don't seem to affect me at all. Same food types but different preparation seems to make a massive difference.

Thanks for the info on carbohydrate exchange units. I wonder if that is where they got the idea for carbon exchange units from :-) Recycled old terminology.
 
Back
Top