OK, I know I am not supposed to have white rice, but what does everyone do for chinese food?
I usually make my own version of chop suey and we like it over white rice. I don't think I would like it over brown rice.
Anyone have any ideas? Would just a little bit be ok? I know, NO! But just a little?!?! Posted by Lauralyme (Member # 15021) on :
If it's white.....it aint right
Posted by sizzled (Member # 1357) on :
Moderation?
Depends on how you feel afterwards,I guess.
For some, it seems to be okay...which is okay. Posted by lpkayak (Member # 5230) on :
i don't believe rice is one of the realbad foods
even brown rice i only have 1/2 cup anyway...as lon as you don't eat the whole pot i don't see it can hurt
sugar is the worst food and some have a small sweet regularly and are ok
i think it is worse to be so strict with your diet that you don't stick to it
there will b a lot of other good foods in that meal wih the veggies
lyme is often ends up long term so you may need to eat this way for a long time
if you started tx early and expect to really get the lyme with you first tx then i would be more apt to be really strict
Posted by kam (Member # 3410) on :
I am with sizzle...think it depends on how you are doing afterwards.
I can't do it...end up with head stuff and one eye feeling like it is poked with a stick and watering. Weird I know.
But, not good.
Posted by Jacqi (Member # 6619) on :
Well...I was bit in 1975, not dx till 1999 and just started tx about 2 weeks ago, so, uhmm, yeah LONG term Lyme sufferer here...lol Not as long as some, but long enough!
Long enough to hurt all the time and not really know what causes me to be in pain and what doesn't. I would have to stop everything and start fresh, and I like food WAY to much! lol
I guess I will just have to do moderation and see how I feel afterwards. My hubby is of the frame of mind that doc says no rice so NO!!!
However when I talked with LLMD's husband (who is the office manager as well as a Lyme pt) he says some times things can't be helped and if done in small doses and in moderation it may be ok.
Posted by Beth22 (Member # 30232) on :
I have found it very difficult to stay no carb. So I went back to a diet I used several years ago called the carbohydrate addict's diet. It allows a carb serving once a day. In whatever meal you prefer. but no carbs the rest of the day. This has really made the no sugar thing manageable for me. So I have rice (brown or white) or whole wheat pasta for dinner (small serving) OR a dessert, almost every day but very strict no sugar no carb the rest of my meals, with no problems so far.
Posted by Lymetoo (Member # 743) on :
Brown rice tastes BETTER than white. Try it.
Posted by Jacqi (Member # 6619) on :
Even with Chop Suey and soy sauce? And what about Jasmine Rice? Does that count as white rice?
Posted by penguingirl (Member # 28688) on :
Yes Jasmine rice is white rice. It's prob the least heartist white rice, IMO. I guess maybe you can compare all the white ones - like short grain, long grain, risotto, etc and see what has the most carbs.
Maybe try some wild rice? But that won't go with chop suey, I don't think. The brown should be fine with that esp since that is a saucey dish with flavor. I just can't stomach brown rice on it's own, so bland.
Posted by chiquita incognita (Member # 30381) on :
It really is true. White rice, from which the bran has been removed, is a starchy, denatured food. It will feed yeast.
Brown rice, with the bran intact, will not feed yeast and has b vitamins.
If I am going to have white rice, I use the basmati (and I love it fyi). This is as nature grows it.
I am not sure it has all hte benefits of the brown rice, and am making the *assumption* that it's less starchy than the peeled, white rice.
I could be wrong. But usually, when nature yields, there is a balance of nutritional elements intact. Nature knows how to take care of us and has a benevolent wisdom. (Where something is not inherently toxic, that is).
Best wishes, CI ps for anybody seeking to convert, you could try doing half brown and half white rice, to acclimate. But both will require different cooking times, be aware as you cook them both. Could start with the brown and add the white rice to the pot later. In my experience, brown rice takes about 45 minutes. I do 1 part brown rice, 2 1/2 parts water, and boil without the lid, then it comes out just about right.
Posted by Lymetoo (Member # 743) on :
quote:Originally posted by Jacqi: Even with Chop Suey and soy sauce?
- Sure, why not?
Posted by carly (Member # 14810) on :
quote: Brown rice tastes BETTER than white. Try it
Agreed! All Chinese restaurants around here will give you brown rice if you ask for it.
You have to ask for it, though. But isn't the Chinese food (sauces,etc) off limits? Just asking.
Posted by Lymetoo (Member # 743) on :
I can't eat Chinese food due to the sauces containing gluten. It's one thing I really miss! I could make it at home, but I'm not a very good cook. (actually, I CAN cook but I'm a lazy cook!)
Penguingirl... have any easy recipes for me?
--PS -- Japanese food is just fine with me! Posted by Lymetoo (Member # 743) on :
Hats off to all cooks!!! Whew! I get tired just reading all of that!! Thanks! Sounds good!
Where do you get gluten free soy sauce?
Posted by momintexas (Member # 23391) on :
Lymetoo - just like penguingirl said - try a health food store for gluten free sauce.
I found one here that doesn't have gluten in it but it does not specifically say "gluten free". It does not contain any gluten ingredients though.
Also PF Changs offers gluten free food if you have one near you.
Posted by Lymetoo (Member # 743) on :
I've never seen any gluten free sauces at my health food store. I live in a small town. I could check at the next city when I go there. It's big, but not big enough for a Whole Foods or Trader Joe's.
I ate at PF Chang's once in Houston. I loved it! I'm very disappointed that PF's now has frozen foods in the grocery stores, but none of them are GF.
This is my recipe for a stir fry. Brown the meat for a few minutes. Add Bragg's Aminos. Cook awhile, add bag of frozen vegetables.
There ya go!! Posted by steve1906 (Member # 16206) on :
I love ALL kinds of rice, I mean any kind, any color, I live it... Jasmine is one of my favorites.
I'm so sorry your Tummy is still hurting, I'm sure the night out was worth it, right***
Flank Steak Japanese style - Tofu miso soup - Spinach and Mushroom Suimono.
This sounds great, when I get chance I'm going to cook them up!!!
By the way, I also love miso soup. Hope you had a good day!
Posted by Lymetoo (Member # 743) on :
quote:Originally posted by momintexas:
I found one here that doesn't have gluten in it but it does not specifically say "gluten free". It does not contain any gluten ingredients though.
- Are you sure? No yeast or wheat?
Posted by Susie R (Member # 30780) on :
If you google Perfect Health Diet you will find a website that is about nutrition and health. They say that of all the grains, white rice is probably the safest in terms of stimulating autoimmune responses.
My son is a a carb addict but since diagnosed with TBD is trying to kick the habit. I keep white rice around for him, which he eats with melted organic, pastured goat milk cheese. It ain't the best thing he could be eating, but it beats Hostess snack cakes by a long mile!
Thanks.. it says they are out of it. I appreciate your help and I trust what you tell me since I know nothing about tamari sauce.
Wonder how much it is?
Posted by penguingirl (Member # 28688) on :
Oops sorry I didn't realize they were sold out. I have never ordered it on Amazon before. When I got it at a store - one store was $6 and another was $10 for the 20 oz. bottle which lasts a long time. It comes out quickly though so just pour carefully.
I went on the san-j website and noticed they now have Reduced sodium gluten-free so maybe you should try that out because you can always pour more if you want more "salt"
Yup, I'm sure. We are super sensitive to gluten.
Posted by Lymetoo (Member # 743) on :
So is tamari what most people use for stir frys??
WOW! I just looked at the reduced sodium one.. 700mg of sodium!! I use Braggs Aminos and it is very salty. It contains 160mg!!!!
mominTX.. sorry to doubt you.. I didn't know you had gluten issues. Most people THINK stuff is gluten free just because it doesn't list it on there!
Posted by penguingirl (Member # 28688) on :
You can use either tamari or soy sauce. I think all soy sauce has wheat. Some tamari sauces have wheat too.
Yes soo salty -but a few drops goes a long way. Braggs tastes TOTALLY different (and yes I agree salty, but in a very different way, I just can't explain!)
If you wanted to marinate 1 lb of steak tips with tamari gluten free sauce, just use a few TBS or so. You can always add more to taste!
Well maybe all this sodium will be good for adrenal support, haha. Sometimes I am craving for salt!
Posted by steve1906 (Member # 16206) on :
How do Penguins change salt water into fresh water?
Penguins are born with a gland which is close to their beaks, when they drink the saltwater from the sea the water goes through the gland and the salt gets kept in that gland.
When the gland is full of salt the penguin goes onto a rock and knocks his beak against it and all the salt empties out and the penguin can start drinking again.
Watch out penguingirl, you keep craving salt you may have to start banging your mouth on a rock!!!
Sorry, I couldn't resist...
Posted by lpkayak (Member # 5230) on :
Watch out penguingirl, you keep craving salt you may have to start banging your mouth on a rock!!!
thank you-i needed a laugh today
maybe everything i said was wrong cuz i use basmati rice and i thought that was white...
Posted by penguingirl (Member # 28688) on :
Haha Steve!
Sometimes I wish I could become a penguin - and luckily I am female because female penguins have a better life than male ones - if you watched "March of the Penguins" you will understand -the male penguins have to stand outside in the cold for months while the female go into the sea to fatten themselves up to feed the chicks when they are born.
Yes I love penguins. They probably are happy too because they don't have to deal with lyme.
Posted by penguingirl (Member # 28688) on :
Sorry all - I didn't mean to hijack this thread from rice - to tamari sauce - to penguins.
Posted by steve1906 (Member # 16206) on :
I didn't mean to change the direction of this POST.
So keep your RICE recipes or any cool recipes coming!!!
Posted by Dekrator48 (Member # 18239) on :
Lymetoo,
What does Bragg's Aminos taste like?
Posted by Lymetoo (Member # 743) on :
I would say it's like a soy sauce, just rather watery. I've used it for about 5 yrs so maybe I've already forgotten what real soy sauce tastes like!!
I buy TEXMATI brown rice from TEXAS, of course! Posted by steve1906 (Member # 16206) on :
Here U go Dekrator48 > What does Bragg's Aminos taste like?
Sounds right then!
Posted by RubyJ (Member # 28711) on :
I don't eat rice. For asian dishes I use shirataki noodles. I'm at work right now and don't have time to go into details. I'll post more about shirataki (Konjac or glucomannan) later.
Posted by RubyJ (Member # 28711) on :
Shirataki Noodles:
Shirataki Noodles are made from soluble fiber from the Konjac plant. They come in plastic bags, packaged with liquid containing calcium hydroxide. This liquid can have a fishy smell, but that goes away when the noodles are rinsed. No cooking is required, but noodles taste better and have a better consistancy when heated.
There are several different kinds available:
1. The "regular" noodles are 100% soluble fiber. No gluten, no starch, no carbs, no calories. These noodles have a gelatinous consistancy, they are NOT like wheat pasta.
2. Noodles with tofu. I've found these at Whole Foods. I don't care for these (I don't like tofu). But for some, the tofu gives a little better consistancy.
3. "Whole" Konjac noodles. These contain a little bit of starch from the Konjac plant. For a 3oz. serving there are 2 net carbs and 8 calories, still gluten-free. If you don't like the regular shirataki noodles, try these. The consistancy is better and worth a couple of carbs, IMO.
4. "Black" noodles. These are shirataki noodles with seaweed. I haven't tried these.
To use noodles: open package and drain liquid. Rinse, rinse, rinse in warm water. Let drain and then cook in a dry frying pan over medium heat to remove excess water.
When I don't feel like cooking, I get ready made food (like Garlic Pork from a local Chinese restaurant, no sugar, no msg, no rice) and mix it with a package of shirataki noodles.
Shirataki noodles can sometimes be found in Asian grocery stores or health food stores. On-line you can order from Konjac Foods or Miracle Noodles.
Glucomannan powder is the powder form of the Konjac soluble fiber. It is great for thickening things. It has more thickening power than cornstarch.
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I use Braggs Aminos and it is very salty. It contains 160mg!!!!![[Wink]](wink.gif)