QUINOA

[Carlton14]

can I get comments about eating quinoa in place if potatoes, rice and pasta

 

[Rachox]

I wouldn’t eat quinoa, as a substitute for potatoes, rice or pasta, it is way too carby for me. However the best way to see if you can tolerate it yourself is to test your blood sugar before and after eating some.

 

[Carlton14]

i will not be trying it again, i made a right mess of cooking it last evening and burnt my pan

 

[Oldvatr]

i will not be trying it again, i made a right mess of cooking it last evening and burnt my pan

I've heard of Testing to Destruction, but that is usually done by design. I pesonally use grated cauliflower for my rice substitute. For spaghetti I use Black Bean or Soy spaghetti - usable but obviously not the same taste. Ditto Konjac products.

My experiment with quinoa showed it spiked me as much as rice.

 

[ianf0ster]

I agree with Oldavtr that Quinoa is too carby for me. I use grated cauliflower as a rice substitute if I feel I want the rice texture, but otherwise (in Indian or Chinese restaurants) I just order a side dish of a green veg such as PakChoi or Saag.

 

[Daphne917]

can I get comments about eating quinoa in place if potatoes, rice and pasta

I find if I cook the pasta, cool it under the cold tap and then reheat it doesn’t affect my BS too much

 

[KennyA]

I find if I cook the pasta, cool it under the cold tap and then reheat it doesn’t affect my BS too much

I think what you might be doing is washing some of the starch off. I've found the same thing happens with beans/legumes.

 

[Oldvatr]

I think what you might be doing is washing some of the starch off. I've found the same thing happens with beans/legumes.

Most of the soluble starches will be released into the water during cooking. However, there is a form of starch in a class labelled RS3 that are resistant to digestion processes and do not contribute to the glucose levels

According to Wkipedia
"RS3- Resistant starch that is formed when starch-containing foods (e.g. rice, potatoes) are cooked and cooled, such as pasta. Occurs due to retrogradation which refers to the collective processes of dissolved starch becoming less soluble after being heated and dissolved in water and then cooled."

Note that it is the dissolved starches that make pasta and rice swell.