syl food/recipe question
#367871 - 07/22/12 02:07 PM
|
|
|
|
|
Ahhh
Reged: 06/27/12
Posts: 39
|
|
|
I have just started using sushi rice. The consistency is gel like. Do you think sushi rice can be particularly good for ibs?
I want to start eating oatmeal. Its equal sf to in so it will be safe?
I need to know how to use stevia in all recipes.I'm using oatmeal,rice flour(white) for meal/dessert recipes.
I have Stevia leaf powder.
Here are the recipes.( other boards seem less active)
lime sorbet- http://bakecookeat.blogspot.com/2010/07/smooth-homemade-lime-sorbet-without-ice.html
Oatmeal squares/banana chocolate muffins- http://100pounds100days.tumblr.com/
(is it likely applesauce will bother me? if so Wat to use?)
baked oatmeal strawberries bananas&chocolate- http://www.inspiredtaste.net/9928/baked-oatmeal-with-strawberries-banana-and-chocolate-recipe/
http://www.globalgourmet.com/food/kgk/2000/1100/winapple.html#axzz21O7y6VLf (calls for brown sugar too
Thanks
--------------------
ibs-D & bloating,mucus,gerd,incomplete evacuation.
diet-no preservatives,no table salt,homemade cooking,grains-sushi rice,rice flour,oatmeal,gluten&soy free
Print
Remind Me
Notify Moderator
|
|
|
Glutenous rice like sushi rice is sticky when cooked and cooled because it has a high amount of resistant starch. It gets formed when the rice is cooked in water and it acts like a soluble fiber.
Regular oatmeal has equal amounts of soluble and insoluble fiber. However, it too has a considerable amount of resistant starch which gives it a sticky consistency when cooked. It too acts like a soluble fiber. So overall regular oatmeal contains more soluble than insoluble fiber.
Be careful of instant oatmeal. Sometimes they add more soluble fiber like inulin which is a rapidly fermenting fiber that can cause gas and bloating.
Pure stevia powder can be used safely as a sweetener. I have not cooked/baked with it. You might ask a question about using stevia on the recipe board.
One caution about baking with oatmeal. Unless the oatmeal is cooked in water before it is used in baking the resulting baked goood may be difficult for some individuals to handle. The resistant starch is not as readily formed as it is when cooked in water. While I can eat oatmeal every morning I cannot eat oatmeal cookies anytime 
--------------------
STABLE: ♂, IBS-D 50+ years - Science of IBS
The FODMAP Approach to Managing IBS Symptoms
Evidence-based Dietary Management of Functional GI Symptoms: The FODMAP Approach
FODMAP Chart & Cheatsheet
The Role of Food & Dietary Intervention in IBS
Print
Remind Me
Notify Moderator
|
stevia
#367878 - 07/23/12 07:25 AM
|
|
|
|
|
|
You can use it as you'd use sugar, I believe.
(except use much less.)
--------------------
now: stable through EFI+FODMAP dieting (no lactose/no fructose/some fructans and some polyols)
before: IBS-D(pseudo-diarrhoea), bloating, often unbearable pain esp from too much fat: Apr 2007- Dec 2010
FODMAPs: http://www.todaysdietitian.com/newarchives/072710p30.shtml
[I've tried VSL#3 -> I could tolerate v good amounts of IF (even with less SF), it worked great (but overall I find it too expensive)]
Print
Remind Me
Notify Moderator
|
recipe
#367889 - 07/23/12 01:50 PM
|
|
|
|
|
Ahhh
Reged: 06/27/12
Posts: 39
|
|
|
http://glutenfreecanteen.com/2012/06/10/raspberry-angel-roll-cake-gluten-free/
I see you need egg yolks. However would all white rice flour be best? Also if you have trouble with soy what to use for heavy cream?
thanks.
--------------------
ibs-D & bloating,mucus,gerd,incomplete evacuation.
diet-no preservatives,no table salt,homemade cooking,grains-sushi rice,rice flour,oatmeal,gluten&soy free
Print
Remind Me
Notify Moderator
|
|
|
You need tapioca flour too, rice flour alone may not produce the desired consistency, but yes brown or white, rice flour has the same properties (including that it can make anything crumbly in the abscence of tapioca/potato or other more gluey flours).
Egg yolk per se is no problem for me. Depends on the amount of fat. I am extremely sensitive to it, so for me ONE MEAL can't contain more than 25% of kcal coming from fat and it's not overall kcal per day that counts, which is what Heather recommends and many IBS-ers eat according to. (I couldn't eat peanut-butter with bread or salmon with a bit of potatoes, which others apparently do with no trouble.) You may not be as unlucky in this department though and can get away with more fat per any one meal.
I have no tips for substituting heavy cream unfortunately.
--------------------
now: stable through EFI+FODMAP dieting (no lactose/no fructose/some fructans and some polyols)
before: IBS-D(pseudo-diarrhoea), bloating, often unbearable pain esp from too much fat: Apr 2007- Dec 2010
FODMAPs: http://www.todaysdietitian.com/newarchives/072710p30.shtml
[I've tried VSL#3 -> I could tolerate v good amounts of IF (even with less SF), it worked great (but overall I find it too expensive)]
Print
Remind Me
Notify Moderator
|
|
|
http://frugalliving.about.com/od/makeyourowningredients/r/Half_and_Half.htm
this with rice milk do you think?
thanks
--------------------
ibs-D & bloating,mucus,gerd,incomplete evacuation.
diet-no preservatives,no table salt,homemade cooking,grains-sushi rice,rice flour,oatmeal,gluten&soy free
Print
Remind Me
Notify Moderator
|
|
|
butter/margarine may not be OK, they're v high in fat and butter has a bit of lactose in it.
--------------------
now: stable through EFI+FODMAP dieting (no lactose/no fructose/some fructans and some polyols)
before: IBS-D(pseudo-diarrhoea), bloating, often unbearable pain esp from too much fat: Apr 2007- Dec 2010
FODMAPs: http://www.todaysdietitian.com/newarchives/072710p30.shtml
[I've tried VSL#3 -> I could tolerate v good amounts of IF (even with less SF), it worked great (but overall I find it too expensive)]
Print
Remind Me
Notify Moderator
|
|
Posts
