switched to brown rice, cut back granulated sugar, increased vegetable (even raw) intake
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@sunsunsun What vegetables are you incorporating?
I would make two general points about rice for this thread, just as an fyi to anyone reading
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Brown rice is going to increase your intake of phosphorus. You may want to increase your calcium intake to offset this.
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While parboiled rice should be higher in available nutrition when made "white," it should be noted that the process to do this (as mentioned above by sunsunsun,) is basically a cooking process. The rice is then cooled, and dried. This causes a retrogradation of the starch, which is not fully reversible. As a result, prepared parboiled rice is going to be higher in resistant starch which won't be digested into glucose in the small intestine like most starch, but rather it will be fermented in the large intestine by bacteria. This may be good for some people, bad for others. I can't answer for anyone which category they would fall in.
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@sphagnum every veggie
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Eating whole wheat pasta (imported from Italy so it has no added iron shavings) makes me feel better than I did when I was on the coke and orange juice diet. Much less peeing too
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@VehmicJuryman for some reason Italian regular semolina pasta gets imported into Canada sometimes without iron added. it's weird b/c it is literally illegal for such a thing to occur, but im not complaining, probably just some oversight or something.
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@sunsunsun said in switched to brown rice, cut back granulated sugar, increased vegetable (even raw) intake:
Italian regular semolina pasta
I eat semolina pasta occasionally, semolina flour is less processed and particles are too big to get easily mixed with chemicals. And I think semolina maintain some vitamins and minerals unlike refined flour so there is no need to fortify it. Just it is not a fast food and takes longer time to cook so it is not a convinience food for most fast living americans. For an italian peasant no problem, he can contemplate boiling pasta all day long
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@Gardner semolina pasta takes like 11-12 min to boil from dry. when cooking it I use just enough water so that it boils and almost all the water is evaporated in 11-12 minutes and whatever small amount left is starchy and can be used to make into the sauce. boil and toss water method seems wasteful af pouring all the leached vitamins and minerals down the drain. actually thanks for reminding me I am gonna have spaghetti for dinner made this way with ground beef and tomato sauce. I ate a vegetarian person's cooking for dinner for the past few days and it has been supremely unsatisfying so having this is going to be nice. I use Molisana dry pasta noodles and the ones I get don't have anything added to the semolina. Check labels though because it is hit or miss sometimes.
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@sunsunsun said in switched to brown rice, cut back granulated sugar, increased vegetable (even raw) intake:
@Gardner semolina pasta takes like 11-12 min to boil from dry. when cooking it I use just enough water so that it boils and almost all the water is evaporated in 11-12 minutes and whatever small amount left is starchy and can be used to make into the sauce. boil and toss water method seems wasteful af pouring all the leached vitamins and minerals down the drain. actually thanks for reminding me I am gonna have spaghetti for dinner made this way with ground beef and tomato sauce. I ate a vegetarian person's cooking for dinner for the past few days and it has been supremely unsatisfying so having this is going to be nice. I use Molisana dry pasta noodles and the ones I get don't have anything added to the semolina. Check labels though because it is hit or miss sometimes.
Yeah, it depends on the thickness of pasta and how it was processed. I choose brands of semolina pasta that take longer cooking , I believe those are less processed but anyway most brands I tried ,italian or local, were good
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update: increased appetite to the point where I eat nearly 1kg of mixed meat starch veg feel stomach empty and ready for more food after 2.5 hrs.
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@sunsunsun said in switched to brown rice, cut back granulated sugar, increased vegetable (even raw) intake:
update: increased appetite to the point where I eat nearly 1kg of mixed meat starch veg feel stomach empty and ready for more food after 2.5 hrs.
increased appetite is not good : Wheat products always cause a high postprandial glycemic response, unlike rice
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@Gardner that post was after potato as starch meal so yor assumption is incorrect and secondly i take increased appetite as easy marker of increased vitality
