Brown Rice ????????

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tangerine bear
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Date Joined Aug 2005
Total Posts : 941
   Posted 6/13/2007 7:42 AM (GMT -7)   
I have been making brown rice as a side dish for the family (no regular rice!) occasionally, but it definitely spikes my sugar more than the Dreamfields pasta or beans. Is there any brand of brown rice that is better than another? I've been buying Uncle Ben's (lazy woman that I am :-) ). If brown rice is a no-no, is there any other carb side dish I can make instead???
"It's a jungle out there....." 
Theme song from "Monk" by Randy Newman
"Turn this car around... I'm goin' back..."
Tom Petty
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Lanie G
Forum Moderator

Date Joined Nov 2006
Total Posts : 5972
   Posted 6/13/2007 9:37 AM (GMT -7)   
Carbs will give you high blood sugar readings.  That's a fact that you can't change.  When I make dinner I'll make rice or pasta for the family but I'll either not eat any of it or just take a small bite.  So, I eat the meat (chicken or fish) and a couple of vegetables, usually sauteed in Smart Balance or olive oil, salad stuff or sliced cucumbers, radishes, a slice of cheddar cheese.  Do you have a list of the glycemic index for foods?  Knowing the number of carbs in food will help you choose foods that (hopefully) won't raise your blood sugar.
"pre-diabetic" controlled so far by diet and exercise
following low/no carb diet, no meds

Regular Member

Date Joined Dec 2005
Total Posts : 230
   Posted 6/13/2007 2:33 PM (GMT -7)   

Lanie's right again. I think it's pretty meaningless to distinguish between simple and complex carbs. Your blood sugars will rise to far, the only distinction being the time it takes to happen. From my perspective as a Type 1 on a fast acting insulin, the complex carbs are even more of a problem if they have a slower release of sugar. We're talking hypoglycemia followed by hyperglycemia. No thank you.

As a result, I haven't eaten rice or pasta in years. I missed them at first of course, but not these days. Even back when it felt like a sacrifice it was completely worth it for the sake of normal blood sugars.

All the best,


tangerine bear
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Date Joined Aug 2005
Total Posts : 941
   Posted 6/14/2007 12:13 PM (GMT -7)   
I figured I had to give it up sad. When I was first diagnosed, I immediately went to eating almost NO carbs. I am on Avandamet, and the dose was a little too strong at first, and combined with eating NO carbs, I was so weak I could barely walk from my car to the building at work. Now my doc has my dose down to half what she started me on, and I've added some carbs back into my diet, whole grain toast or bread, the yummy Dreamfields pasta (about 2x a week), and beans. I am really going to knock off the brown rice though, as it really messed up my numbers.
"It's a jungle out there....." 
Theme song from "Monk" by Randy Newman
"Turn this car around... I'm goin' back..."
Tom Petty
                       VIEW IMAGE


Regular Member

Date Joined Aug 2006
Total Posts : 477
   Posted 6/15/2007 7:58 AM (GMT -7)   
tangerine bear
Are you using long cooking Basmati Brown rice?  That type is what's generally recommended as having the lowest GI. If you are using the Uncle Ben's type that cooks in 5 minutes or so- it's highly processed. All of the brown rice goodies have been removed to make it cook faster.  I buy my rice in bulk from Whole Foods but I believe that Lundberg Farms makes a boxed variety. Not all brown rices are equal.
I find that I can eat the basmati brown rice, pearled barley, and kasha in 1/2 cup servings without raising my BG levels as long as I eat enough protein (7 grams protein /15 grams of carb) to balance the starch. I am going to try bulgur this weekend in one of my favorite veggie dishes.
You might want to give these a try.
I just want to live happily ever after-every now and then. Jimmy Buffett

Veteran Member

Date Joined Apr 2004
Total Posts : 6056
   Posted 6/15/2007 9:47 AM (GMT -7)   
Raw Brown Rice in the Microwave

Put rice and hot water in a large microwavable bowl at a 1 part rice to 2 parts water ratio. I use a 3 qt. pyrex measuring bowl with a handle. It's glass so I can see the boiling action.

Add salt, spices, bouillon, dried herbs or whatever you like.
Add a generous splash of olive oil.

Place on a dinner plate (for boilover messes) and cover with a luncheon plate. Bring to a rolling boil (6 to 10 minutes on HiGH in most microwaves.)

Set timer for 45 minutes. Set power for DEFROST or 30% of power. Leave it alone.

This rice cooled can be used in place of pasta in salads. 1/2 cup is a serving. I used to keep it in the fridge and add it to meals as my starch (when I was able to do that.)

Hope this helps all of you cooking impaired peeps who want to fix inexpensive, good for you carbs.
~ Jeannie, Forum Moderator/Diabetes & Fibromyalgia
~Please remember that 50% of all doctors graduated in the bottom half of their class! Yours may be one of them...
"People are like stained glass windows: They sparkle and shine when the sun's out, but when the darkness sets in, their true beauty is revealed only if there is light within."
- Elizabeth Kubler-Ross

Veteran Member

Date Joined May 2006
Total Posts : 547
   Posted 6/15/2007 11:24 AM (GMT -7)   
about the only time I eat rice - and brown at that - is as part of a stir-fry. I'll make the minimum serving of rice and then divide it into 4 portions of 1/2Cup each and freeze 3 (usually use 1). I throw it in a big stir fry with lots of veggies and a source of protein (chicken, pork loin, etc.). I do the same with a package of whole wheat pasta. It's nice to have the choice in the freezer. A little bit of rice or pasta in a stir-fry, all mixed together, makes it seem like you're eating more than you are.

- Phishbowl (Type 1 since Jan'05 - Levemir, NovoRapid)
"What's Not Measured Is Not Managed"

"It is impossible for a man to learn what he thinks he already knows"-Epictetus

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