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Low carb diet

4K views 12 replies 12 participants last post by  Shanny 
#1 ·
What Indian or Chinese food can you eat an cant you eat on this diet
 
#4 ·
I have a hard time finding a chinese restaurant that doesn't add cornstarch or sugar to every sauce. Even when the meal I pick seems low-carb and I don't eat any rice or noodles, I still get a large increase in my blood sugar.

That said when I have to pick something, I often go with beef and broccoli (no rice). Lots of people recommend steamed vegetables and some meat too.
 
#7 ·
You can make wonderful curries and use your turmeric and curry powders, just don't serve them on rice. I made a curried cauliflower soup the other night, very low carb and it was wondeful. [The recipe is posted under Diabetic Recipes] You can use coconut oil and coconut milk. Instead of rice use a vegetable, make curried stews -- and they have the added benefit that turmeric and curry powder have wonderful anti-inflammatory properties, something we diabetics really need in our food.

Gretchen
 
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#8 ·
Indian
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Most veggies (there are a lot of dishes) : Palak paneer, gobhi (cauliflower), paneer (cottage cheese) dishes, baingan (eggplant) etc

Most meat dishes (chicken, lamb, fish) including most tikkas, chicken tandoori etc

There's a lot to eat. Just dont have the rice, breads and sweets
 
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#9 ·
I simply do not eat out anymore (easy for me to say -- no chance to travel, either!).

I make a lot of stir fry dishes with kelp noodles -- Chinese or SE Asian style.

I also eat a lot of Indian dishes, cooked at home. Skip the rice and bread, like everyone says, and you may be okay! I have to skip the dals and potatoes too.

Trying to figure out if I can make Dum Aloo using turnips, now, LOL!
 
#10 ·
I just had Chinese food the other night. No rice, carefully picked choices (broccoli and garlic was one) and I spiked to 220 (my pre-meal BG was 100 or 101). Two hours later, it was still 157. This isn't the first time I've spiked that high on Chinese. I do think the problem is cornstarch. To me, this means no more Chinese. I'm pre-diabetic (right) and not on any meds, and I don't want those high numbers.

On the other hand, I had Indian, no rice or nan, and went from a pre-meal reading of 103 to a 2-hr reading of 124. (Didn't test at the 1-hour mark.) It's not good (not below 120 at the 2-hour mark), but it's not as bad as Chinese.

In the past, instead of rice I've had either grated cauliflower, ungrated cauliflower, or shiritaki noodles. All make good substitutes for rice.
 
#11 ·
I love curries, but I make my own. My favourite from shops - butter chicken - is very sweet so I assume there is sugar added.

I base my curries on V8 juice (213Kj/51 calories per cup, don't know if thats high, but one serve of curry is less than a cup of juice). Then add chicken or slow cook beef, cauliflower, broccoli, green beans, sparing carrots or a little sweet potao (which for some reason is much better than potato potato, perhaps its a more complex carb, and has lots of fibre).

I used to use curry pastes, but these seem to be a no no carbwise, so I use curry powder, garaum marsala, tumeric etc.

But I am very new to all this and haven't glucose tested my curry yet - stay tuned! 8^)

D.

D

213 51
 
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#12 ·
I eat chinese several times a week, mostly its my MIL cooking which is all veggies and meat (lots of veggies) it does not affect my BG, when we eat out its ussually a buffet, I can taste which ones are sweet since I have been of sugar for awhile now so I get small helpings of lots of stuff and eat the non-sweet. The best is the mongolian or hibachi grill, I load up the meats and veggies I want and request they only cook it with soy sauce. I can eat a big plate of that and not worry. I avoid anything fried, any rice or sweet stuff.
 
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