A second attempt at low carb rice

Julian Townsend said:

Several lists of GI values (eg www.mendosa.com/gilists) mention
Bangladeshi rice BR16. This has a GI value of between 27 and 39
depending on the milling and cooking method. This compares to about 60
for basmati rice and up to 100+ for some white rice.

A GI value of 27 - 39 is, in my book, low carb.

Perhaps people could take my question seriously. Does anyone know of a
retail outlet?

Regards

Julian

Low GI is not equivalent to low carb. There are many different types of
carbohydrates - glucose, fructose, galactose, lactose, mannose, starch,
etc., you name it. Some carbs have higher in GI than others, but a gram
of carb is a gram of carb despite of their difference in eliciting GI
response in human bodies.

All whole grains have 60+ grams of net carbs per 100 grams when measured
dried. I have read many labels, not all labels, but I have yet to come
across a label of a packet of rice that states a net carb count under 60
gram. Rice is not low carb.

There are pple in here who count their GI, but there aren't many of them
and those who do don't tend to pop up that frequently. You might be
able to find more helpful answers at the diabetes support group.

On my way up to 320, I was eating lots of rice.

Try chopped cauliflower.

"Julian Townsend" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Several lists of GI values (eg www.mendosa.com/gilists) mention
Bangladeshi rice BR16. This has a GI value of between 27 and 39
depending on the milling and cooking method. This compares to about 60
for basmati rice and up to 100+ for some white rice.

A GI value of 27 - 39 is, in my book, low carb.

Perhaps people could take my question seriously. Does anyone know of a
retail outlet?

Regards

Julian

A_M said:

Low GI is not equivalent to low carb. There are many different types

of

Quoted message said:

carbohydrates - glucose, fructose, galactose, lactose, mannose,

starch,

Quoted message said:

etc., you name it. Some carbs have higher in GI than others, but a

gram

Quoted message said:

of carb is a gram of carb despite of their difference in eliciting GI
response in human bodies.

All whole grains have 60+ grams of net carbs per 100 grams when

measured

Quoted message said:

dried. I have read many labels, not all labels, but I have yet to

come

Quoted message said:

across a label of a packet of rice that states a net carb count under

60

Quoted message said:

gram. Rice is not low carb.

There are pple in here who count their GI, but there aren't many of

them

Quoted message said:

and those who do don't tend to pop up that frequently. You might be
able to find more helpful answers at the diabetes support group.

If you're eating 100 g of dry rice, you obviously didn't read the
serving size. A serving of brown rice is 1/4 cup dry (3/4 cup cooked).
1/4 cup is about 40g and has 32g carbs. That's the problem with alot
of people, they don't read the servng size. Of course, NO ONE should
be eating any white rice.

Julian Townsend said:

Several lists of GI values (eg www.mendosa.com/gilists) mention
Bangladeshi rice BR16. This has a GI value of between 27 and 39
depending on the milling and cooking method. This compares to about
60 for basmati rice and up to 100+ for some white rice.

A GI value of 27 - 39 is, in my book, low carb.

Perhaps people could take my question seriously. Does anyone know
of a retail outlet?

Julian, it's got no name. That's a hint. It's not called basmati, or
arborio or jasmine. It's called BR-16 because it's just one of a
massive variety of rices grown for food. Some searching turned up a
name used for it in Bangladesh, and that is Shahibalam. It's nothing
special, and therefore it's not coming to a gourmet shop near you.
It's just one of the endless offshoots of the search for enough food
to feed the developing world.
Either eat some rice or don't, but for crying out loud don't waste
people's time dithering on about where to find BR-16 or the hi-protein
gruel they feed starving children in refugee camps or any other stupid
thing it pops into your spoiled head to want.
Eat some damn vegetables, have some chicken and quit whining for the
[censored] that made you fat.

Carmen
--
Please note change in Reply To address carmensrt <at> gmail <dot> com
Hotmail isn't working and is being abandoned

"Julian, it's got no name. That's a hint. It's not called basmati, or

arborio or jasmine. It's called BR-16 because it's just one of a
massive variety of rices grown for food. Some searching turned up a
name used for it in Bangladesh, and that is Shahibalam. It's nothing
special, and therefore it's not coming to a gourmet shop near you.
It's just one of the endless offshoots of the search for enough food
to feed the developing world.
Either eat some rice or don't, but for crying out loud don't waste
people's time dithering on about where to find BR-16 or the hi-protein
gruel they feed starving children in refugee camps or any other stupid
thing it pops into your spoiled head to want.
Eat some damn vegetables, have some chicken and quit whining for the
[censored] that made you fat.

Carmen "

Wow, sounds like Carmen is having a bad hair day! I don't see
anything wrong with asking about a particular rice that could be better
for those at a point in LC when they can occasionally have some.

Rice is not low carb.

--
Most people are dumb as bricks; some people are dumber than that. -- MFW

"Julian Townsend" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Several lists of GI values (eg www.mendosa.com/gilists) mention
Bangladeshi rice BR16. This has a GI value of between 27 and 39 depending
on the milling and cooking method. This compares to about 60 for basmati
rice and up to 100+ for some white rice.

A GI value of 27 - 39 is, in my book, low carb.

Perhaps people could take my question seriously. Does anyone know of a
retail outlet?

Regards

Julian

Here's a link that might interest you.
It was sent to me a while back and really haven't done any homework on
product yet.
Know Thai stores here in metro Detroit stocks these items.
http://www.konjacfoods.com/product/tubepasta.htm

Carmen

Quoted message said:

"Julian, it's got no name. That's a hint. It's not called basmati,
or arborio or jasmine. It's called BR-16 because it's just one of a
massive variety of rices grown for food. Some searching turned up
a name used for it in Bangladesh, and that is Shahibalam. It's
nothing special, and therefore it's not coming to a gourmet shop
near you.
It's just one of the endless offshoots of the search for enough food
to feed the developing world.
Either eat some rice or don't, but for crying out loud don't waste
people's time dithering on about where to find BR-16 or the
hi-protein gruel they feed starving children in refugee camps or any
other
stupid thing it pops into your spoiled head to want.
Eat some damn vegetables, have some chicken and quit whining for the
[censored] that made you fat.

Chet:

Quoted message said:

Wow, sounds like Carmen is having a bad hair day! I don't see
anything wrong with asking about a particular rice that could be
better for those at a point in LC when they can occasionally have
some.

Not really a bad hair day, but I am [censored]. I'll own my behavior. I
gave him the information
available plus my very [censored] two cents. He'll be better off if he
learns that there usually isn't a magical substitute for his favorite
carbs right up front. You've been doing this a long time and I'd be
surprised if you didn't agree with that general sentiment. As often
as you and I have gotten on each other's nerves you've never done it
by whining for magic cake (or potatoes or rice or dumplings or
doughnuts or etc.)

Carmen

--
Please note change in Reply To address carmensrt <at> gmail <dot> com
Hotmail isn't working and is being abandoned

All konjac noodles are very rubbery. They can be ok if you really like
chewy pasta but they certainly won't be a substitute for rice.

(ms. tonya) said:

Here's a link that might interest you.
It was sent to me a while back and really haven't done any homework on
product yet.
Know Thai stores here in metro Detroit stocks these items.
http://www.konjacfoods.com/product/tubepasta.htm

-----
Bev

"Julian Townsend" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Several lists of GI values (eg www.mendosa.com/gilists) mention
Bangladeshi rice BR16. This has a GI value of between 27 and 39
depending on the milling and cooking method. This compares to about 60
for basmati rice and up to 100+ for some white rice.

Here's what it comes down to Julian. We don't eat rice. What makes rice a
good low carb choice? No one here wants you to eat rice in any way shape or
form. So you'll keep getting flippant responses. They won't entertain that
rice is a low carb food, so you won't get an answer. I would suggest that
you find it and try it, and then tell us all why it's so good. People rip
me for eating Atkins LC cereal, but it works for me, so I do it.

--
*7 years & 50 lbs low carb lifestyler

--
JK Sinrod
Sinrod Stained Glass Studios
www.sinrodstudios.com
Coney Island Memories
www.sinrodstudios.com/coneymemories

Quoting Carmen:

Quoted message said:

Chet:

Quoted message said:

Wow, sounds like Carmen is having a bad hair day! I don't see
anything wrong with asking about a particular rice that could be
better for those at a point in LC when they can occasionally have
some.

Not really a bad hair day, but I am [censored]. I'll own my behavior. I
gave him the information available plus my very [censored] two cents.
He'll be better off if he learns that there usually isn't a magical
substitute for his favorite carbs right up front.

You are a big meaniehead.

Quinadal said:

A_M said:

Low GI is not equivalent to low carb. There are many different types

of

Quoted message said:

carbohydrates - glucose, fructose, galactose, lactose, mannose,

starch,

Quoted message said:

etc., you name it. Some carbs have higher in GI than others, but a

gram

Quoted message said:

of carb is a gram of carb despite of their difference in eliciting GI
response in human bodies.

All whole grains have 60+ grams of net carbs per 100 grams when

measured

Quoted message said:

dried. I have read many labels, not all labels, but I have yet to

come

Quoted message said:

across a label of a packet of rice that states a net carb count under

60

Quoted message said:

gram. Rice is not low carb.

There are pple in here who count their GI, but there aren't many of

them

Quoted message said:

and those who do don't tend to pop up that frequently. You might be
able to find more helpful answers at the diabetes support group.

If you're eating 100 g of dry rice, you obviously didn't read the
serving size. A serving of brown rice is 1/4 cup dry (3/4 cup cooked).
1/4 cup is about 40g and has 32g carbs. That's the problem with alot
of people, they don't read the servng size. Of course, NO ONE should
be eating any white rice.

I never said that I eat 100g of dry rice. I was citing a figure.

I'm fairly certain, enough years ago, the answer about sugar, or any of
my favorite snacks would have been the same. Now, we take it for
granted if someone asks about sugar we can point them to Spenda.

Given the history of advances, it is not unreasonable to ask about
rice. Just because you don't know of a low carb version of rice,
doesn't mean someone is not working on one right now. The main problem
is LC is still a niche, so it is unlikely there will be advances like
genetically modified LC rice in the near future. Still, anything can
be LC if the serving size is small enough. For example, I find no need
to buy expensive LC syrup. I just use one teaspoon of unsweeten syrup
where I would have used several tablespoons of sweeten syrup before.

Bill

DocBill <[email hidden]> wrote:
:> I'm fairly certain, enough years ago, the answer about sugar, or any
:> of my favorite snacks would have been the same. Now, we take it for
:> granted if someone asks about sugar we can point them to Spenda.
:>
:> Given the history of advances, it is not unreasonable to ask about
:> rice. Just because you don't know of a low carb version of rice,
:> doesn't mean someone is not working on one right now. The main
:> problem is LC is still a niche, so it is unlikely there will be
:> advances like genetically modified LC rice in the near future.
:> Still, anything can be LC if the serving size is small enough. For
:> example, I find no need to buy expensive LC syrup. I just use one
:> teaspoon of unsweeten syrup where I would have used several
:> tablespoons of sweeten syrup before.
:>
:> Bill

Yeah, but a LC rice wouldn't be rice.

Dreamfields is working on LC rice and potato dishes.
This was in the Low Carb Luxury March 2005 online edition:

"Additionally, we are working on a range of new products using our
protected carb approach, including new shapes such as lasagna, a variety of
new pasta dinners, as well as rice and potato products. We will keep you
posted as those efforts take shape (no pun intended!)."

Personally, I'm looking forward to the lasagna noodles more than the rice
and potato dishes. :-)

DocBill said:

I'm fairly certain, enough years ago, the answer about sugar, or any of
my favorite snacks would have been the same. Now, we take it for
granted if someone asks about sugar we can point them to Spenda.

Given the history of advances, it is not unreasonable to ask about
rice. Just because you don't know of a low carb version of rice,
doesn't mean someone is not working on one right now. The main problem
is LC is still a niche, so it is unlikely there will be advances like
genetically modified LC rice in the near future. Still, anything can
be LC if the serving size is small enough. For example, I find no need
to buy expensive LC syrup. I just use one teaspoon of unsweeten syrup
where I would have used several tablespoons of sweeten syrup before.

Bill

-----
Bev

I'm sure Dreamfields has your best interest at heart.

--
Most people are dumb as bricks; some people are dumber than that. -- MFW

"Bev-Ann" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dreamfields is working on LC rice and potato dishes.
This was in the Low Carb Luxury March 2005 online edition:

"Additionally, we are working on a range of new products using our
protected carb approach, including new shapes such as lasagna, a variety
of
new pasta dinners, as well as rice and potato products. We will keep you
posted as those efforts take shape (no pun intended!)."

Personally, I'm looking forward to the lasagna noodles more than the rice
and potato dishes. :-)

DocBill said:

I'm fairly certain, enough years ago, the answer about sugar, or any of
my favorite snacks would have been the same. Now, we take it for
granted if someone asks about sugar we can point them to Spenda.

Given the history of advances, it is not unreasonable to ask about
rice. Just because you don't know of a low carb version of rice,
doesn't mean someone is not working on one right now. The main problem
is LC is still a niche, so it is unlikely there will be advances like
genetically modified LC rice in the near future. Still, anything can
be LC if the serving size is small enough. For example, I find no need
to buy expensive LC syrup. I just use one teaspoon of unsweeten syrup
where I would have used several tablespoons of sweeten syrup before.

Bill

-----
Bev