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04-04-2009, 05:19 PM
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#1
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artlady53
Thread Starter
Join Date: Mar 2009
Location: Midwest US
Posts: 2
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brown rice pasta in Phase II
Getting ready for a trip to Trader Joes. I brown rice pasta something I can add now that I am going on to Phase II. I like it much better than WW pasta. Thanks for your help...
Teresa
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04-06-2009, 12:01 AM
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#2
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Angela
Join Date: May 2006
Location: Indiana
Posts: 414
S/C/G: 191/163/140
Height: 5'6"
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Hi Teresa - Since brown rice is allowed on P2 I'd say brown rice pasta is probably okay too.
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04-06-2009, 06:57 AM
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#3
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Senior Member
Join Date: Mar 2004
Location: Philly suburbs
Posts: 9,890
S/C/G: 186/147/135
Height: 5'1"
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Brown rice pasta is fine for Phase 2. Read the ingredients on the package, though, to make sure that no white flour is added.
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04-06-2009, 10:07 AM
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#4
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Getting fit and healthy!
Join Date: May 2008
Posts: 171
S/C/G: 200 / see ticker / 145
Height: 5'8"
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Hmmm... I hate to be a buzzkill guys, but the GFGC Guide says that brown rice pasta is a no-no. Of course, I've never entirely understood why it's not allowed, so maybe you could try it and see if it makes you gain/stall on the scale or makes you crave. If not, it's probably fine despite the book, IMO.
Have you tried shirataki noodles? Made from tofu and yam flour, they are good even on Ph 1 (though admittedly, they are not in the guide one way or another so I can't say that as definitively).
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04-06-2009, 10:48 AM
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#5
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Senior Member
Join Date: Mar 2004
Location: Philly suburbs
Posts: 9,890
S/C/G: 186/147/135
Height: 5'1"
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Betsi, I checked out the ingredients on a package of organic brown rice pasta at the supermarket (I can't remember the brand), and the only ingredients were brown rice flour and water, which I would think are OK? I could be wrong, but I thought brown rice flour was just ground brown rice?
This is interesting enough to find more information about it.
On the other hand, I would save the shiratake noodles for Phase 2, since they contain yam flour, and yams aren't allowed in Phase 1.
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04-06-2009, 12:19 PM
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#6
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Getting fit and healthy!
Join Date: May 2008
Posts: 171
S/C/G: 200 / see ticker / 145
Height: 5'8"
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Yeah, I'm no expert, I just wanted to mention what it says in the book. Dr. A seems to think brown rice pasta isn't ok, but maybe when it was published the only kind on the market had icky stuff in it too? I dunno.
Sorry about the shiratake noodles, I've heard other people say they are fine for Ph 1 and I didn't have a problem the one time I had them so far. I suspect they are more tofu than yam.
Sorry to be so clueless.
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04-06-2009, 12:37 PM
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#7
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I can do this!
Join Date: Apr 2004
Location: Upstate NY
Posts: 7,139
Height: 5'11"
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Betsi, you're not clueless! It's a great suggestion for Phase 2. It's hard sometimes to figure all this out...some of the information is conflicting and sometimes it doesn't make sense (like not allowing brown rice pasta). I wish there were some way to ask Dr. A directly sometimes!
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04-06-2009, 12:55 PM
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#8
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Vegan.whole.foodie.
Join Date: Aug 2008
Location: TN
Posts: 1,589
S/C/G: hw252 csw220/???/160
Height: 5'7.5 ;)
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I think a big part of that is maybe because its made out of a "flour" and not as hard for your body to break down? I remember when I thought I was awesome for making dumplings out of garbanzo flour on p1 and found out that they were not p1 compliant because they came from a "flour" state...
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04-06-2009, 02:01 PM
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#9
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Senior Member
Join Date: Mar 2004
Location: Philly suburbs
Posts: 9,890
S/C/G: 186/147/135
Height: 5'1"
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I've been trying to find out more information about the pasta, but I can't find anything concrete.
My suggestion would be to go ahead and eat it, and if it doesn't affect your cravings, then you know it works for you.
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04-06-2009, 02:10 PM
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#10
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Getting fit and healthy!
Join Date: May 2008
Posts: 171
S/C/G: 200 / see ticker / 145
Height: 5'8"
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Hey Rikki, this is off the original topic, but do you have a recipe for those garbanzo flour dumplings? I'm ready to shift to Ph2 (fingers crossed!) and I've been wishing I had a way to make dumplings. Or is the flour too processed even for Ph 2?
Last edited by Betsi; 04-06-2009 at 02:11 PM.
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04-06-2009, 08:46 PM
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#11
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Super Duper Senior Member
Join Date: Dec 2002
Location: DC Metro Area
Posts: 4,626
S/C/G: 289/T/190
Height: 5' 7.5"
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Hi hi!
I've ONLY used brown rice pasta. I only buy the Trader Joe's kind that had brown rice and water (I believe) as the ingredients. I don't like the consistency of whole wheat pasta. Weird but true.
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04-07-2009, 11:15 AM
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#12
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Vegan.whole.foodie.
Join Date: Aug 2008
Location: TN
Posts: 1,589
S/C/G: hw252 csw220/???/160
Height: 5'7.5 ;)
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Betsi- I usually just take 1 egg and mix about 1/3c garbanzo flour with some salt and onion or garlic powder I just drop them into whatever soups I am having... I use bobs red mill and sometimes add a pinch of baking powder to them to fluff em up
Last edited by rdw1; 04-07-2009 at 11:17 AM.
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04-07-2009, 01:51 PM
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#13
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In Pursuit of Divatude!
Join Date: Jul 2000
Location: NJ
Posts: 4,671
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Rikki have you done anything else with the garbanzo flour? they have that and soy flour at my local purveyor of overpriced food and I'm curious to try them
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04-07-2009, 03:33 PM
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#14
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Vegan.whole.foodie.
Join Date: Aug 2008
Location: TN
Posts: 1,589
S/C/G: hw252 csw220/???/160
Height: 5'7.5 ;)
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I haven't used soy flour at all and the garbanzo I have mostly used to make dumplings... honestly, I had forgotten about it in the cupboard till a couple days ago- and I can't remember what all I used it for before! I think I made a pizza crust from it once, but it wasn't that great, maybe if you used a combo with ww flour or something it would be better... I am sure there are tons of recipes on the web tho!
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