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Sugar free and diet products?


Pretty much what I did although I tended to base most meals around 250g of green veg then added some form of protein i.e. meat, some kind of lowish carb sauce and then my couple of tablespoons of rice or pasta etc. I suspect where we diverged is that at some point my feeling that I wanted carbs disappeared when I realised I could replace all the starch (except for an occasional meal) with other food sources. Two years down the line I have reintroduced some home made fried and Indian takeaway Pilau rice and more Burgen bread but vary rarely eat pasta, no cereals except flax and the occasional thing that has pastry. In any event my meter (and my bathroom scales) continue to tell me what my personal limits are but I quite like pushing the boundary's.
 
I also can manage brown basmati rice so how do I cook it to make pilau rice I always avoid any thing pre cooked from experience and eating to my meter
CAROL
 
carty said:
I also can manage brown basmati rice so how do I cook it to make pilau rice I always avoid any thing pre cooked from experience and eating to my meter
CAROL
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Not sure how you do proper Pilau Rice but my variant of fried rice is boil the rice as normal, rinse well with a kettle of boiling water to wash out lots of the starch then rinse well under cold water until totally cold, drain and put on one side. Finally just before you want to serve fry it very hot in a bit of sesame oil, sprinkle it with turmeric and garlic granules and add salt to taste. Stir it around until its all reheated and hot.
 
Thanks xyzzy
Thats pretty similar to what I make as a kind of fried rice I fry in sesame oil and butter and add chopped garlic and small diced peppers and courgette I have lots of the veg just a little rice and serve with any sort of meat or fish It is particularly good with flaked fresh salmon or peppered mackeral
CAROL
 
I do pilau rice, fry the onion, herbs, spices, add the uncooked rice for a minute or two, add the water, and simmer with the lid on the pan until the rice is cooked.
As you say the other way round is fried rice.
 
Sarah2014 said:
Oooh not good lol
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Most sugar substitutes use indigestible carbs or sugar alcohols which get broken down by bacteria in the intestine. They are not digested by enzyme action like most foods. That's what causes the wind and/or laxative effect. A sugar substitue which is based on erythritol however, such as Truvia, is much kinder.
 
I think if you are trying to lose weight then a low fat cheese may be the better option as it has fewer calories and it is calories that will affect weight loss or not. That said it might be better to avoid cheese in all but small quantities until you have reached your target weight.

As a general rule though low fat processed foods ie frozen meals/TV diners etc are best avoided altogether as they are full of all sorts of strange ingredients and as already said the fat is merely replaced with sugars. It is better to eat fresh and non processed foods were possible IMHO
 
'Normal' cheese also differs in the amount of fat it contains . It always surprises me that something like brie or camembert has less fat than cheddar or gruyere.
Often in cooking, I find it's better to use a little of a strong but high fat cheese than a lot of a lower, milder one. eg Parmesan is really high fat but you often only need to use a little bit. .
 
Sid Bonkers said:
It is better to eat fresh and non processed foods were possible IMHO
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Like cheese?

I agree calories are important but as long as your cheese munching is within your daily calorie allowance where's the problem? Aren't low fat cheeses horribly processed i.e. they've had the fat processed out of them?
 
xyzzy said:
Like cheese?

I agree calories are important but as long as your cheese munching is within your daily calorie allowance where's the problem? Aren't low fat cheeses horribly processed i.e. they've had the fat processed out of them?
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No.
just more protein, less fat.
A low fat cheddar has a similar ratio to an emmental, it's just the milk they start off with is normally reduced fat.
 
I choose my cheese by its flavour first, carb content next, i don't really care what its fat content is, its immaterial to me. Obviously if its low fat I put lard all over it though.


Sent from the Diabetes Forum App
 
xyzzy said:
Like cheese?
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as usual quoting out of context xyzzy, I did qualify in the post you quoted me from what I meant by highly processed foods "As a general rule though low fat processed foods ie frozen meals/TV diners etc are best avoided altogether".

I am well aware of how cheese is processed.



Steve you must try harder next time if you want to wind me up
 
Cheddar 100g portion is 420 kcal, 1g carb.

Camenbert 100g portion is 300 kcals and only 0.46g carbs

Limburger cheese, 185 kcal 0.3 g carbs

Made by trappist monks and great with dark rye bread and OK for most diabetics:



Harzer Cheese though, 115 kcal and zero carbs. You know all that broken down by bacteria in the gut carb type stuff, which gives you wind or acts as a laxative, well the same goes on here in the fermentation of the cheese. I dare ya to try it.

 
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"Camenbert 100g portion is 300 kcals and only 0.46g carbs"

Only 24g of fat, so a good low fat cheese by comparison.
 
Never heard of Harzer cheese what is it I love smelly cheese I must have inherited my Fathers love of cheese .Back in the dark ages before people had fridges and things were stored in a pantry my mother made my father keep his smelly cheese in the coalshed She kept the cats food in there but I cant remember which smelled worse
CAROL
 

Mate it wasn't a wind up honest. With our history we have both learnt to avoid each other

I was actually agreeing with you about the calories (shock horror!) just couldn't follow the rationale that if you kept inside your calorie limit why natural cheese like cheddar, stilton or one of the many fine cheese products that get produced in our glorious country are not okay. If you don't have a problem with that then great and apologies if I came over in wind up mode it was unintentional.

Take care Sid

Steve
 
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