low carb Asian?
 

Well...
My doctor said my triglycerides are way up, and so I'm making the move
to low-carb eating.

Since my favorite food is Asian, I'd like to know how to reduce the
carbs in my recipes. Any suggestions?

One thing: Any low-carb substitutes for corn starch? How about noodles?
How 'bout cha siu bow or melon cakes? ;)

Any suggestions are greatly appreciated.

Arsenio

Hi Arsenio!
..
> My doctor said my triglycerides are way up, and so I'm making the move
> to low-carb eating.

I'd better suggest low-fat since triglycerides are part of any
fat-molecule, but I'm not your doctor ...

> Any suggestions are greatly appreciated.

Less fat meat, less butter, cream, fat cheese etc. No or little
alcohol.

Low-carb in Asian cooking? Forget it ... You can switch to whole-grain,
but that's it. No alcohol.

Bye, Sanne.

sanne wrote:
>
> Low-carb in Asian cooking? Forget it ...

High carb eating is only a habit. You can e.g. make chicken stir fry
with veggies, BBQ pork, sweet and sour shrimp and SKIP THE RICE AND
NOODLES, and serve salad instead. The cornstarch used in sauces etc are
negligible amounts of carb; we're not talking NO-carb cooking.

Of course some dishes are out of the question, like sushi (switch to
sashimi), tempura (no substitute!) pad thai etc. But you can always
find dishes without a lot of starch, or ignore the starch that comes
with some of them (e.g. have mu shu pork without the pancake.)

Salut/Hi sanne,

It's obvious you're not a doctor!!

le/on 30 Jun 2005 00:42:29 -0700, tu disais/you said:-

>> My doctor said my triglycerides are way up, and so I'm making the move
>> to low-carb eating.
>
>I'd better suggest low-fat since triglycerides are part of any
>fat-molecule, but I'm not your doctor ...

But you know, the body is perfectly capable of synthesising triglycerides
from starches and sugars. I know, because that's my case.

>> Any suggestions are greatly appreciated.

Well, try using lots of stir fried vegetables instead of rice. Your body is
the one that will tell you what you need to do, but if you eat _less_ rice -
perhaps 2/3 of what you ate before, you may find that this is enough. I have
to say that since the beginning of January when I weighed 99 Kg (that's 15½
stone or 218 pounds for those still living in the dark ages for weight
measurements) I was able to lose about 10kg on a diet of almost exclusively
chinese and thai food with a few indian dishes along the way. We cooked
about 60 gms rice per person per meal instead of the 90 gms we'd done before
and ate less meat and more vegetables. With fewer desserts as well, this
weight loss was relatively fast for me, and although since the beginning of
May I've gone back to more "western" eating, I've been able to consolidate
my weight loss by never having second helpings!

But really the best way of reducing your triglycerides is to eat less and
exercise more.
--
All the Best
Ian Hoare
http://www.souvigne.com
mailbox full to avoid spam. try me at website

Cutting back on the rice is a big one. I used to always have a second
bowl of rice with dinner, now I try to limit myself to one small
portion. Sometimes at restaurants I don't even ask for a bowl of rice
(or go with Brown rice).

I second all of what Tippi said.

I can't speak to your situation exactly, but you don't need to cut out
the rice and noodles completely, but they shouldn't be the main part of
the meal either.

Regards,
FM

forrestmouth wrote:
> Sometimes at restaurants I don't even ask for a bowl of rice

When I first started going low-carb and ask for no rice at the
restaurent or take-out, they looked at me like I was speaking swahili.
But now almost everyone understands this new lifestyle and sometimes
would suggest "salad instead?" etc.

However just last month I was at a Japanese restaurent, they gave me a
heaping bowl of rice. I asked for less, the waitress came back with
still a full bowl, I had to ask again. Then when she came back she said
"well be sure to let us know if you need more!" - I didn't even finish
all of it.

Tippi wrote:

> sanne wrote:
>
>>Low-carb in Asian cooking? Forget it ...
>
>
> High carb eating is only a habit. You can e.g. make chicken stir fry
> with veggies, BBQ pork, sweet and sour shrimp and SKIP THE RICE AND
> NOODLES, and serve salad instead.

Well...as an Asian (American) rice and noodles are ingrained habit. I'll
try to cut down.

I've heard of tofu noodles, though I've not seen them. I'm guessing
these might be good substitutes? Have you tried them, and what are they
like?

I think I'll have to go to brown rice. But it's not the same as the
fluffy white rice I've enjoyed since I was a child.

Arsenio.

Arsenio Oloroso wrote:
> Well...
> My doctor said my triglycerides are way up, and so I'm making the move
> to low-carb eating.
>
> Since my favorite food is Asian, I'd like to know how to reduce the
> carbs in my recipes. Any suggestions?
>
> One thing: Any low-carb substitutes for corn starch? How about noodles?
> How 'bout cha siu bow or melon cakes? ;)
>
> Any suggestions are greatly appreciated.
>
> Arsenio

Some dishes are fine on, for example, Romaine Lettuce, instead of rice.
Also, try recording the gross weight of your fully-loaded plate each
night, and gradually reducing it once you know what your average
plate-weight is.

Fish probably beats meat, poultry, and pork, too.

Ian

Arsenio Oloroso wrote:
> I've heard of tofu noodles,

by typing "low carb noodles" into good old Google, here is the first
thing that came up, a recipe that uses soy flour

http://www.lowcarbluxury.com/recipes...e-pasta02.html

Also, I don't know how good this would work: take a cabbage and slice
it and separate into thin lengths like noodles, cook them first then
use as noodles.

Wow...
Seems like a lot of work. Maybe I need a pasta machine.

Thanks for the tip

Arsenio

Tippi wrote:

> Arsenio Oloroso wrote:
>
>>I've heard of tofu noodles,
>
>
> by typing "low carb noodles" into good old Google, here is the first
> thing that came up, a recipe that uses soy flour
>
> http://www.lowcarbluxury.com/recipes...e-pasta02.html
>
> Also, I don't know how good this would work: take a cabbage and slice
> it and separate into thin lengths like noodles, cook them first then
> use as noodles.
>

"sanne" > wrote in message
ups.com...
> Hi Arsenio!
> .
> > My doctor said my triglycerides are way up, and so I'm making the move
> > to low-carb eating.
>
> I'd better suggest low-fat since triglycerides are part of any
> fat-molecule, but I'm not your doctor ...

This is a good suggestion [but I am not your doctor either]. I would be
going back to the doctor and asking for clarification. The OP may be
heading in the wrong dietary direction completely.

David

I'm in the same boat. After a while you get used to it. I think back to
when I used to have 2+ bowls of rice for dinner every night and wonder
how I did it. Slowing metabolisms suck.

Sometimes I mix short grain and brown rice but cooking times can be
tricky since they have different cooking times.

Tofu noodles? I've never heard of that one. There are Bean curd sticks
(Chinese: fu jook pin; Japanese: yuba), but I wouldn't quite describe
them as noodle-like.

Konnyaku noodles (aka ito-konnyaku or shirataki) is very healthy but
just not the same.

-FM

In oups.com,
forrestmouth > typed:

> Tofu noodles? I've never heard of that one. There are Bean curd
> sticks
> (Chinese: fu jook pin; Japanese: yuba), but I wouldn't quite
> describe
> them as noodle-like.


I've eaten what the owner of a Chinese restaurant I used to
frequent called "bean sheet." This was noodle-like, and perhaps
what was meant.


--
Ken Blake
Please reply to the newsgroup

Bean Curd Sheets and sticks are basically the same thing. The sheets
forms as a sort of film on the top of heated soymilk. Sticks are simply
sheets that are gathered up and hung in the stick shape while drying.
You may be familiar with the sheet form as a wrapper in some dim sum
dishes, while the sticks are often used in braised dishes.

Either way, I find the texture chewier than egg or wheat noodles and
taste is definitely different.

-FM

Hi Ian,

> But you know, the body is perfectly capable of synthesising
> triglycerides from starches and sugars. I know, because that's my case.

Of course. But then the diet shouldn't be only low-carb, but also
low-fat ...

> But really the best way of reducing your triglycerides is to eat
> less and exercise more.

Well - that should've been what the doctor said ...

@op: Try Korean food (but not the deep-fried dishes)! I lost over 30 kg
within a few months that way - and haven't gained that weight again.

Bye, Sanne.

forrestmouth wrote:

> I'm in the same boat. After a while you get used to it. I think back to
> when I used to have 2+ bowls of rice for dinner every night and wonder
> how I did it. Slowing metabolisms suck.
>
> Sometimes I mix short grain and brown rice but cooking times can be
> tricky since they have different cooking times.
>
> Tofu noodles? I've never heard of that one. There are Bean curd sticks
> (Chinese: fu jook pin; Japanese: yuba), but I wouldn't quite describe
> them as noodle-like.
>
> Konnyaku noodles (aka ito-konnyaku or shirataki) is very healthy but
> just not the same.
>
> -FM
>
Shirataki is a decent substitute for bean thread.... I have seen the
tofu noodles in Japanese markets--they are packed like shirataki, in
tubes with water. I have not yet worked up to trying them.

Some folks use cauliflower shards (grated?) as a rice substitute.
Depending on whether you find Dreamfields a pro or a con, one could
probably break that up to approximate rice/orzo. I wish they would make
orzo, which I think would sell VERY well. Last time I checked, their
contact url didn't work....

--
Jean B.

In article >, says...
> Tippi wrote:
>
> > sanne wrote:
> >
> >>Low-carb in Asian cooking? Forget it ...
> >
> >
> > High carb eating is only a habit. You can e.g. make chicken stir fry
> > with veggies, BBQ pork, sweet and sour shrimp and SKIP THE RICE AND
> > NOODLES, and serve salad instead.
>
> Well...as an Asian (American) rice and noodles are ingrained habit. I'll
> try to cut down.
>
> I've heard of tofu noodles, though I've not seen them. I'm guessing
> these might be good substitutes? Have you tried them, and what are they
> like?
>
> I think I'll have to go to brown rice. But it's not the same as the
> fluffy white rice I've enjoyed since I was a child.
>
> Arsenio.
>
Have you checked the Shirataki, also known Konnyaku noodles sold in Asian
groceries? They are made from Konjac flour, and are extremely low carb. I
have only found refrigerated 240g packs in the form of noodles, shrimp,
scallops, and squid in my local stores. Google Shirataki and you will
find online sellers as well.

Dennis

Dennis wrote:
> In article >, says...
>
>>Tippi wrote:
>>
>>
>>>sanne wrote:
>>>
>>>
>>>>Low-carb in Asian cooking? Forget it ...
>>>
>>>
>>>High carb eating is only a habit. You can e.g. make chicken stir fry
>>>with veggies, BBQ pork, sweet and sour shrimp and SKIP THE RICE AND
>>>NOODLES, and serve salad instead.
>>
>>Well...as an Asian (American) rice and noodles are ingrained habit. I'll
>>try to cut down.
>>
Thanks. I'll check it out. In your opinion, are they an acceptable
substitute for regular noodles, in flavor and texture?

What do you mean "in the form of ... shrimp, scallops, and squid"?
>>I've heard of tofu noodles, though I've not seen them. I'm guessing
>>these might be good substitutes? Have you tried them, and what are they
>>like?
>>
>>I think I'll have to go to brown rice. But it's not the same as the
>>fluffy white rice I've enjoyed since I was a child.
>>
>>Arsenio.
>>
>
> Have you checked the Shirataki, also known Konnyaku noodles sold in Asian
> groceries? They are made from Konjac flour, and are extremely low carb. I
> have only found refrigerated 240g packs in the form of noodles, shrimp,
> scallops, and squid in my local stores. Google Shirataki and you will
> find online sellers as well.
>
> Dennis

In article >, says...
>
> What do you mean "in the form of ... shrimp, scallops, and squid"?
> >>Arsenio.
> >>
> Dennis wrote:
>
> > Have you checked the Shirataki, also known Konnyaku noodles sold in Asian
> > groceries? They are made from Konjac flour, and are extremely low carb. I
> > have only found refrigerated 240g packs in the form of noodles, shrimp,
> > scallops, and squid in my local stores. Google Shirataki and you will
> > find online sellers as well.
> >
> > Dennis
>
My asian groceries sell 240 g packs in the refrigerated section for
noodles and tofu. These are the sealed plastic Aseptic Packs with water
inside that you see some tofu sold in. They ran about $2 CAN each.

The konjac flour is used to make formed shapes, which just need rinsing
and cook in about 1 - 2 minutes in boiling water. You then add them to a
stir fry or soup. The shrimp and scallop shapes are the same size as
shrimp and scallops. The squid shapes are the same size as what you would
get in a stir fry, right down to the criss-cross slashes. The noodles are
small bundles of vermicelli thickness.

The online sellers based in the US seem to sell mostly pasta shapes and
the flour as well. They seemed expensive to me.

Dennis

we are looking for low carb Asian recipes at
http://www.atkinsdietbulletinboard.com

can you please post some there?


"Arsenio Oloroso" > wrote in message
...
> Well...
> My doctor said my triglycerides are way up, and so I'm making the move to
> low-carb eating.
>
> Since my favorite food is Asian, I'd like to know how to reduce the carbs
> in my recipes. Any suggestions?
>
> One thing: Any low-carb substitutes for corn starch? How about noodles?
> How 'bout cha siu bow or melon cakes? ;)
>
> Any suggestions are greatly appreciated.
>
> Arsenio

sanne wrote:

> Hi Ian,
>
>
>>But you know, the body is perfectly capable of synthesising

What sorts of Korean food? My favorite is Bib bim bop. I'm not sure
that low carb.

>>triglycerides from starches and sugars. I know, because that's my case.
>
>
> Of course. But then the diet shouldn't be only low-carb, but also
> low-fat ...
>
>
>>But really the best way of reducing your triglycerides is to eat
>>less and exercise more.
>
>
> Well - that should've been what the doctor said ...
>
> @op: Try Korean food (but not the deep-fried dishes)! I lost over 30 kg
> within a few months that way - and haven't gained that weight again.
>
> Bye, Sanne.
>

Hi Arsenio!

> What sorts of Korean food?

Any, but nothing deep-fried. Nearly all the side-dishes, avoid anything
with a clearly sweet taste to it and the red sauces (contain sugar and
starch) - and just take small amounts of rice. Fish, meat, dubu -
that's ok, guk, chongol, but no chorim! (usually much soysauce with
loads of sugar - and soy-sauce is often sweetened nowadays. Sometimes
with fructosis, so, if there's no problem - take that kind.)

> My favorite is Bib bim bop. I'm not sure that low carb.

I'm sure it isn't - but it's low-fat. As I said, I only avoid the
deep-fried stuff (most of the time ;-)) and enjoy all the other dishes
as I don't have any problems with carbs.

Ciao, Sanne.

Charmane Solomon wrote a low carb Asian cook book you may want to check
out if you can find it. I borrowed mine from the local library several
years ago.
lori

Lori LO wrote:
> Charmane Solomon wrote a low carb Asian cook book you may want to check
> out if you can find it. I borrowed mine from the local library several
> years ago.
> lori
>
Thank you Lori. I'll see.
I just recently bought a bag of tofu noodles (6 grams of carbohydrates
per serving.) Now looking for directions on how to prepare it, along
with good recipes.