On Thu, Nov 4, 2010 at 8:41 AM, Churyl Zeviar <churyl@tmail.com> wrote:
-- ***so would you say the white rice is like a neutral filler? Or a way of
On Tue, 2 Nov 2010 6:59 pm, Heather Twist wrote:
> White rice is pretty much zero fiber: the brown part is grain fiber,
> which is somewhat problematic. It is harder to digest, and interferes
> with some nutrients. The Japanese don't get much in the way of
> nutrients from rice.
getting carbs/ glucose to the brain?
I'm not sure what white rice does. I know that back when, "white rice" was what the docs prescribed whenever someone had stomach issues. And the vets even prescribed it for dog stomach problems! It was said to be "binding", whatever that means. But I don't know if it works just because it is neutral, or if there is actually something in it that has some activity. I do know it works for me, as the basis for a good meal that makes me feel good later.
When I started this whole "food journey", I only had one goal: I wanted to find something I could eat for breakfast that would keep me full until lunch. Because I was simply always always always hungry, no matter how much I ate. So I experimented. And now it ends up ... I don't eat breakfast!
But it's still my philosophy. If a given meal makes me feel really good after, and even into the next day: it's a keeper. Rice works ... if it is the good rice. And a few billion people agree on that score.
> I'm not sure what the ideal diet is for human beings. My experiment is***I've been thinking about what cuisine I would adopt if I chose one. I
> with the Japanese diet, because I'm fairly sure that it works for them,
> and because I'm fairly sure that human beings need a "cuisine" ... a
> set of food traditions and recipes ... not a list of "good foods" and
> "bad foods". And because it is food that I really do like.
love many, but I would have to say Italian. (I am half Italian, and grew
up eating a lot of Italian).
Gluten is hugely problematic for me, so with what would I replace the
pasta? Ideas? Or just skip it? And if I skipped it, would it be too low
carb in your opinion?
I absolutely can't have gluten either, but we use Tinkyada pasta. It's
made from rice, but it works like any other pasta I've had. As for
Italian food ... hey, I say anything with garlic is good stuff! Actually
my favorite meal besides fish stir-fry on rice, is a bowl of noodles
with olive oil and fresh squeezed garlic. Yum.
However, I can't do cheese, which is one reason I don't do a lot with
Italian or French cuisine.
I can't say how much carb is needed for anyone. Some people say
they do better with none. I tend to think it varies according to age
and activity ... when my daughter was in hard workouts she ate
way more carbs, but at other times she eats mainly meat. I eat
probably a cup of rice a day, plus about twice that in vegies.
> Basically [the Japanese] are noted for eating lots of "gooey
> vegetables" ... the kind that are full of the right polysaccharides.Would love some examples of gooey veggies. Eggplant? Zucchini?
>
Both of those are pretty good, I think. The Japanese do eat eggplant
quite a bit ... also sata-imo (taro) which is supposed to be good,
and konjac, which is VERY good (and sold as noodles too), okra,
seaweed (the prince of slimy vegetables!), yama-imo,
sweet potatoes, green onions, edmame.
Also in the slimy department, though not vegetables, is
natto (not for the faint of heart) and raw eggs (not recommended
in this country). I think I would count fish heads as slimy too ...
yeah, the idea is gross but someone made me some fish head
soup and it was awesome.
Heather Twist
http://eatingoffthefoodgrid.blogspot.com/
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