Comments on: Reader Response: Alternatives to Grains? What about Quinoa?

By: Tracy

Tracy — Sat, 20 Feb 2010 19:46:55 +0000

I use sturdy lettuce leaves. Meat tends to more juicy than a chickpea burger.

By: Jayne Nelsen

Jayne Nelsen — Tue, 02 Feb 2010 18:09:26 +0000

My daughter is a type 1 diabetic who has been off of insulin for over 90 days with the paleo diet…I am going to try to add a little quinoa here and there…maybe just as a garnish on salads. We have to watch how her glucose levels react of course, but quinoa is one of the things she really misses these days…hopefully she will be able to tolerate it well. Thanks for the info!

By: Liv

Liv — Sat, 28 Nov 2009 22:52:54 +0000

Wow. Thanks for sharing this nifty food gadget. I’m putting spiralizer on my Christmas list!

By: ToddBS

ToddBS — Mon, 07 Sep 2009 20:55:12 +0000

I’ve found quinoa to be a great substitute for rice in various “stuffed” dishes. Stuffed bell peppers and stuffed cabbage leaves being among my favorites. I couldn’t sit there and eat a whole serving of the stuff though, but it makes a great additive ingredient.

By: Conner

Conner — Mon, 06 Jul 2009 18:32:37 +0000

cool stuff i hope i get to read more updates

By: Chef Rachel

Chef Rachel — Mon, 25 May 2009 17:03:50 +0000

I’m glad you mentioned sweet potatoes as an alternative to grain. Most people don’t know that the tubers labeled “yams” in supermarkets (e.g., red garnet and jewel yams) are botanically speaking actually sweet potatoes.

Good news about them: This study showed that a compound found in white-skinned sweet potatoes reduces insulin resistance, lowers A1C, and lowers cholesterol in type 2 diabetics.

http://care.diabetesjournals.org/cgi/content/full/27/2/436

The same compound occurs in Beauregard variety of sweet potatoes: http://www.cals.ncsu.edu/agcomm/magazine/winter07/diabetes.html

By: Chef Rachel

Chef Rachel — Mon, 25 May 2009 17:00:14 +0000

With regard to your post on quinoa, one way to reduce the carb content of the quinoa dish is to add a lot of veggies. For example, in this quinoa tabouli recipe, adding 2 cups of parsley and 1 cup of minced scallions lowers the carb-density. Call them “quinoa-helpers”. I agree w/the reader who recommends soaking quinoa for 6 to 8 hours or overnight. That makes it more digestible and reduces the phytate content.

Quinoa Tabouli recipe
http://www.thehealthycookingcoach.com/2008/08/quinoa-an-old-g.html

I enjoy your blog, which I found through a couple of paleo and fitness sites.

By: Flourless Pizza Recipe | Mark's Daily Apple

Flourless Pizza Recipe | Mark's Daily Apple — Thu, 21 May 2009 00:01:55 +0000

[...] Recipes: Alternative to Grains [...]

By: Achieve Your Health Goals - Lose Weight, Get Ripped, Stay Motivated | Mark's Daily Apple

Tue, 12 May 2009 18:48:31 +0000

[...] life” – the foundation for the human diet. Deep down, you know better. You know that the best alternative to grains is eating real food our bodies were designed to eat. Meat, nuts, seeds, vegetables, fruits, and [...]

By: Mike

Mike — Thu, 30 Apr 2009 17:47:57 +0000

Shirataki noodles.

From http://www.shiratakinoodles.net:

Shirataki (shee-rah-TAH-kee) noodles are thin, low carb, chewy, and translucent traditional Japanese noodles. They are also sometimes called konnyaku noodles. Shirataki noodles are thinner than wheat noodles, do not break as easily, and have a different texture. They are mostly composed of a dietary fiber called glucomannan and contain very few calories and carbohydrates (sometimes even zero). They do not have much flavor by themselves, but absorb flavors well from other ingredients you can combine them with. Shirataki noodles are made from Konjac flour, which comes from the roots of the yam-like Konjac plant grown in Japan and China.