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Blog Entries With Tag: rice
Blog: Anna's Blog
Posted: Mar 4, 2009
Well, I’m marinating up a block of tofu for tonight’s dinner. I get a pretty good deal on a 3-pack of tofu for just $3.00 CDN at Costco. A block of tofu – feeds 3 nicely in the recipe I’m using and just by itself is about 17g of protein and 2g of carbs. Not a bad deal – and change from the usual pork/chicken/lamb/fish dishes I cook up.
I know a lot of people aren’t into vegan foods. I have a few meat ‘n potato friends that go “yuck” at the mention of tofu, lentils, beans – thinking that you have to wear love beads and go tripping thru’ the tulips. I have surprised them a few times when bringing a dish to a party. As they’re gobbling it up – licking their chops – they do not realize they are eating the stuff they go “yuck” at (I bring out the love beads at that point). Yes, I do tell them later what they have just devoured – and then I’m being asked for the recipe. I personally think it’s all in the mind – vegan food – as long as it tastes good – that’s all I care about – and is somewhat healthy.
The recipe I’m using for tonight’s meal is called Asian steak tofu (cooked up on the BBQ even tho’ it’s only -10C). We either eat along side of it some brown rice that I mix in with abit of wild rice from Lundberg Family Farms in California. Their rice isn’t exactly cheap – but I only use ¼ cup with ¾ cup of brown rice – but it just adds that little extra bit of zest. The way I’m serving up the tofu tonight is with salad – lots of it as I got a good deal on romaine lettuce (some of that will be incorporated into a soup this week – yes – romaine lettuce soup – delicious). With abit of triple rye bread on the side you have yummy meal less than 25g of carbs (yes Brad – I said yummy).
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Blog: Doris' Blog
Posted: Sep 24, 2008
During my recent annual physical, my primary physician and I were yapping. She mentioned that many of her diabetic patients are Hispanic and by virtue of their heritage eat very high carb foods which cause major blood sugar problems. Specifically, she said her patients eat a lot of rice and beans.
As an entirely insulin dependent diabetic, rice is very, very tough. Sometimes it works and sometimes I need to just stay away from it. I dislike beans other than baked beans and that’s an even bigger problem than rice because of all the molasses and brown sugar. So, those are a big no-no in my world.
It got me to thinking though. Though, I highly limit rice, I have eaten it successfully. How? And what is my definition of success? In my mind, success is matching up insulin to the digestion of food so that blood sugar does not spike out of the target range.
The attainment of success for an entirely insulin dependent person relative to carb ingestion is different than for a non-insulin dependent person relying on diet only or an insulin sensitivity medication. Insulin-dependent diabetics can attempt to take insulin, wait a few minutes and try to match up the insulin to the food. A non-insulin dependent person is not afforded the luxury of rapid acting insulin. They must rely on their own naturally made insulin, insulin sensitizers and/or exercise.
Some of the key techniques are the same, however.
Those who rely on diet only may still not be able to successfully eat rice. You may not have enough Phase 1 insulin (the equivalent of rapid acting) to keep you from spiking in the first hour or so.
Experiment with very small quantities (say ½ a serving) to determine your body’s response times. Try testing at least at 30, 60 and 120 minutes when testing any food. Watch the curve; watch how you feel. Are you in target? Do the carbs only make you hungrier than you were to begin with (always a bad sign to me)? As always, write it all down, so you can reference what does and doesn’t work the next time you try to eat that particular food.
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