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<blockquote data-quote="Marguerite" data-source="post: 149130" data-attributes="member: 1991"><p>Tryinghard, if you are concerned about him eating more wheat as a way of eating the necessary carbs, try switching him to steamed rice. If you're not going to go the full bore with the elimination diet as I described (I don't advise it without a dietician supporting you) then try him on brown rice rather than white. It has more flavour, loads more fibre, I think it's got more taste as well. The added fibre will help the diabetes because it will slow down the absorption of the carbs and keep his blood levels more even.</p><p></p><p>I'm currently on a strict diet of my own (for weight loss plus borderline diabetes) so I've been dealing with similar battles. I'm allowing myself bread, but one one slice of wholegrain a day (I'm also cutting back on total intake). However, I've gone days without any bread, just the rice.</p><p></p><p>I eat the rice generally with other food. I cook in bulk one day a week and make vegetable-loaded beef casseroles of varying types. The leftovers (often several kilos of food) go into plastic containers in the freezer, with one container in the fridge. To get a snack I will put a serve of rice in a bowl or on a plate, put some casserole beside it (or on top, in the bowl) and microwave it on medium for 2-3 minutes. Warm, tasty and nourishing. Also filling.</p><p></p><p>My method of cooking rice in the microwave - I use absorption method, not rapid boil. Absorption method takes longer but you're not pouring away the extra water with any nourishment as well. With brown rice, rapid boil loses a lot of the soluble fibre.</p><p></p><p>I also cook rice without salt - it's how husband was taught by some Chinese friends. We can always add salt later. If you prefer to cook it with salt, just add as much as you would and otherwise the method is the same.</p><p></p><p>So here goes -</p><p></p><p>To cook rice by absorption method you need to bring it to the boil, then simmer. As the rice cooks, small holes appear on the surface via which the rice 'breathes'. These are steam holes, the rice has settled into an even cooking pattern. NEVER STIR IT WHILE IT'S COOKING.</p><p></p><p>Quantities - find a cooking container, preferably with loose-fitting lid. For the microwave we have a plastic Tupperwave jug but most microwave containers will do, as long as the steam can vent at least a little.</p><p></p><p>Put rice in the container, no more than halfway up the side. (Don't overfill the rice, or the container will overflow with cooked and semi-cooked rice). Add water, until the water level above the rice is about as deep as the first knuckle on your index finger. I've learnt to take it to just above the knuckle joint because I have short fingers.</p><p>For brown rice, add a little more water - I take the water level halfway to the second knuckle of my index finger.</p><p></p><p>Put the lid on. If you want, put a plate or other container underneath to catch any boil-over. Put it in the microwave oven.</p><p></p><p>Now, settings - remember, bring to the boil then simmer. I use 4 minutes on HIGH, followed by 10-15 minutes on MEDIUM. It will depend on quantities you're cooking as well as the power in your microwave, so change it as you feel you need to. if it boils quickly, you don't need as much on HIGH, for example.</p><p></p><p>For brown rice - it boils in much the same time, but needs longer to simmer. I tend to double the simmer time.</p><p></p><p>Once the timer goes, remove the rice, fluff it up with a fork, taste it for done-ness. if it's not quite done but all the water is absorbed, add a splash more water (about 30 mls or eight of a cup) then cook on HIGH for another few minutes.</p><p></p><p>I've found this cooks rice the best, especially brown rice. You will learn your own settings and your own water measures, but this gives you a really close estimate to begin with. You just need to remember the principles - the quantities, and "boil, then simmer".</p><p></p><p>Keep cooked rice in the fridge. Individual serves can be removed for reheating.</p><p></p><p>You can use rice as I mentioned (to serve with a casserole or stew) or you can make fried rice out of day-old cooked rice that's been in the fridge. Brown rice can be used too.</p><p></p><p>Fried rice - get together what you have out of the following list</p><p>onion (cut into 8 pieces then layers separated)</p><p>shallots/green onion (cut into 1" lengths)</p><p>prawns/shrimps (raw or cooked) cut into small pieces</p><p>Chinese sausage or chunks of ham or bacon, cut into small pieces, thumbnail size</p><p>red pepper, cut into small pieces (thumbnail size)</p><p>green peas - if using frozen, either pre-cook or add them early in cooking so they cook through.</p><p>1-2 fresh eggs</p><p>one finely chopped garlic clove</p><p>pre-cooked rice (at least a cupful)</p><p>light soy sauce</p><p>salt</p><p></p><p>You don't need all of these, just add what you have.</p><p>Get a non-stick pan with a thin smear of oil. Put in the ingredients in this order - </p><p>Chinese sausage/ham/bacon, onion, green onion, prawns, red pepper, peas, garlic.</p><p>Now make a space in the middle of the pan, break the eggs into the pan one at a time and break up the eggs into a rough scramble. Mix it through the other ingredients as it firms up.</p><p>Add the rice, splash in some soy and add salt. You need to balance the soy and the salt. You can't use all soy, or the taste is too strong.</p><p></p><p>A splash of sesame oil is nice too, if you put it in at the beginning. But use it sparingly.</p><p></p><p>It makes a really good meal, it's tasty and works with brown or white rice (although white rice is traditional). It's also really quick, at least as quick as 3 minute noodles.</p><p></p><p>If your kid is hooked on noodles, by the way, you can switch to rice vermicelli or bean thread noodles for gluten-free options. The noodles soften if soaked in warm water for a few minutes. You then toss them into the pan with your other ingredients, to warm through at the last minute.</p><p></p><p>Another thing you can do - find some Asian cook-in sauces and look for recipe suggestions on the side. We have a brand over here which has a Singapore noodle recipe.</p><p>Alternatively, do what I did above but instead of soy, use a teaspoon of curry powder, and use pre-soaked noodles instead of rice.</p><p></p><p>Leftover noodle or rice dishes can also be kept in the fridge and reheated in the microwave. If they contain prawns though, they should be eaten within a day.</p><p></p><p>I buy shelled prawns frozen and just grab a handful from the freezer when cooking.</p><p></p><p>Susie, I think the stuff they add to sausages is sulphate (used as a preservative).</p><p>The Splenda allergy - it could be some of the stuff they add to it. Our Splenda contains sucralose (active) with lactose, L-lycine and croscarmellose. If thank you had a problem with milk and milk products, it could be the lactose in the Splenda he's reacting to.</p><p></p><p>Marg</p></blockquote><p></p>
[QUOTE="Marguerite, post: 149130, member: 1991"] Tryinghard, if you are concerned about him eating more wheat as a way of eating the necessary carbs, try switching him to steamed rice. If you're not going to go the full bore with the elimination diet as I described (I don't advise it without a dietician supporting you) then try him on brown rice rather than white. It has more flavour, loads more fibre, I think it's got more taste as well. The added fibre will help the diabetes because it will slow down the absorption of the carbs and keep his blood levels more even. I'm currently on a strict diet of my own (for weight loss plus borderline diabetes) so I've been dealing with similar battles. I'm allowing myself bread, but one one slice of wholegrain a day (I'm also cutting back on total intake). However, I've gone days without any bread, just the rice. I eat the rice generally with other food. I cook in bulk one day a week and make vegetable-loaded beef casseroles of varying types. The leftovers (often several kilos of food) go into plastic containers in the freezer, with one container in the fridge. To get a snack I will put a serve of rice in a bowl or on a plate, put some casserole beside it (or on top, in the bowl) and microwave it on medium for 2-3 minutes. Warm, tasty and nourishing. Also filling. My method of cooking rice in the microwave - I use absorption method, not rapid boil. Absorption method takes longer but you're not pouring away the extra water with any nourishment as well. With brown rice, rapid boil loses a lot of the soluble fibre. I also cook rice without salt - it's how husband was taught by some Chinese friends. We can always add salt later. If you prefer to cook it with salt, just add as much as you would and otherwise the method is the same. So here goes - To cook rice by absorption method you need to bring it to the boil, then simmer. As the rice cooks, small holes appear on the surface via which the rice 'breathes'. These are steam holes, the rice has settled into an even cooking pattern. NEVER STIR IT WHILE IT'S COOKING. Quantities - find a cooking container, preferably with loose-fitting lid. For the microwave we have a plastic Tupperwave jug but most microwave containers will do, as long as the steam can vent at least a little. Put rice in the container, no more than halfway up the side. (Don't overfill the rice, or the container will overflow with cooked and semi-cooked rice). Add water, until the water level above the rice is about as deep as the first knuckle on your index finger. I've learnt to take it to just above the knuckle joint because I have short fingers. For brown rice, add a little more water - I take the water level halfway to the second knuckle of my index finger. Put the lid on. If you want, put a plate or other container underneath to catch any boil-over. Put it in the microwave oven. Now, settings - remember, bring to the boil then simmer. I use 4 minutes on HIGH, followed by 10-15 minutes on MEDIUM. It will depend on quantities you're cooking as well as the power in your microwave, so change it as you feel you need to. if it boils quickly, you don't need as much on HIGH, for example. For brown rice - it boils in much the same time, but needs longer to simmer. I tend to double the simmer time. Once the timer goes, remove the rice, fluff it up with a fork, taste it for done-ness. if it's not quite done but all the water is absorbed, add a splash more water (about 30 mls or eight of a cup) then cook on HIGH for another few minutes. I've found this cooks rice the best, especially brown rice. You will learn your own settings and your own water measures, but this gives you a really close estimate to begin with. You just need to remember the principles - the quantities, and "boil, then simmer". Keep cooked rice in the fridge. Individual serves can be removed for reheating. You can use rice as I mentioned (to serve with a casserole or stew) or you can make fried rice out of day-old cooked rice that's been in the fridge. Brown rice can be used too. Fried rice - get together what you have out of the following list onion (cut into 8 pieces then layers separated) shallots/green onion (cut into 1" lengths) prawns/shrimps (raw or cooked) cut into small pieces Chinese sausage or chunks of ham or bacon, cut into small pieces, thumbnail size red pepper, cut into small pieces (thumbnail size) green peas - if using frozen, either pre-cook or add them early in cooking so they cook through. 1-2 fresh eggs one finely chopped garlic clove pre-cooked rice (at least a cupful) light soy sauce salt You don't need all of these, just add what you have. Get a non-stick pan with a thin smear of oil. Put in the ingredients in this order - Chinese sausage/ham/bacon, onion, green onion, prawns, red pepper, peas, garlic. Now make a space in the middle of the pan, break the eggs into the pan one at a time and break up the eggs into a rough scramble. Mix it through the other ingredients as it firms up. Add the rice, splash in some soy and add salt. You need to balance the soy and the salt. You can't use all soy, or the taste is too strong. A splash of sesame oil is nice too, if you put it in at the beginning. But use it sparingly. It makes a really good meal, it's tasty and works with brown or white rice (although white rice is traditional). It's also really quick, at least as quick as 3 minute noodles. If your kid is hooked on noodles, by the way, you can switch to rice vermicelli or bean thread noodles for gluten-free options. The noodles soften if soaked in warm water for a few minutes. You then toss them into the pan with your other ingredients, to warm through at the last minute. Another thing you can do - find some Asian cook-in sauces and look for recipe suggestions on the side. We have a brand over here which has a Singapore noodle recipe. Alternatively, do what I did above but instead of soy, use a teaspoon of curry powder, and use pre-soaked noodles instead of rice. Leftover noodle or rice dishes can also be kept in the fridge and reheated in the microwave. If they contain prawns though, they should be eaten within a day. I buy shelled prawns frozen and just grab a handful from the freezer when cooking. Susie, I think the stuff they add to sausages is sulphate (used as a preservative). The Splenda allergy - it could be some of the stuff they add to it. Our Splenda contains sucralose (active) with lactose, L-lycine and croscarmellose. If thank you had a problem with milk and milk products, it could be the lactose in the Splenda he's reacting to. Marg [/QUOTE]
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