RE: Chinese food

[Guest guest]

Some years ago, before I was diagnosed, I attended a cooking demonstration by

Yan. He kept adding sugar to dishes. In the question-and-answer,

thinking of my father (who is also diabetic), I asked about the sugar issue. He

said, " You can leave the sugar out, if you like--it just improves the taste.

Don't use artificial sweetners, though, as they tend to break down if heated. "

Chinese food

Hi,

I said yes, and he said ALL the dishes had sugar added to

them (except for the sweet/sour chicken, without the sauce). I

suppose the regular and fried rice doesn't have any sugar added.

[Guest guest]

> Some years ago, before I was diagnosed, I attended a cooking

demonstration by Yan. He kept adding sugar to dishes. In the

question-and-answer, thinking of my father (who is also diabetic), I

asked about the sugar issue. He said, " You can leave the sugar out,

if you like--it just improves the taste. Don't use artificial

sweetners, though, as they tend to break down if heated. "

> ----- Original Message -----

I wonder if Splenda would not break down under cooking. Chinese

cooking uses high temperatures that might wreck it. Anyone use

splenda as an alternative to sugar in normal cooking?

Stan

[Guest guest]

In a message dated 5/1/2003 5:04:58 PM Eastern Daylight Time,

brucewilson@... writes:

> Well, it is healthy for 'normies', but not for us--unless you learn to make

> it at home and leave the sugar out.

I just looked through my records (when I was keeping better records) and

found where I had tested 3 hours after having Chinese buffet. BG's were 80.

I didn't get home until 3 hours after eating. Hubby and I go for Chinese

several times a year and I don't have any problems. I do eat more of the

veggies and less sauce.

Eunice

[Guest guest]

I was unaware that they add sugar to all the foods cooked for Chinese. I know I

ask them to cook without MSG now, but they add sugar? Doesn't seem quite right

to me.

I thought that Chinese food was a bit more healthier, because of the quick,

stir-fry way of cooking, with very little oil. Maybe I am wrong. I don't know.

gayle

Chinese food

Hi,

I had an interesting revelation yesterday, I was at a local grocery

store with a chinese outlet. I asked the cook which dishes didn't

have sugar added, and he gave me a funny look and asked me if I was

diabetic. I said yes, and he said ALL the dishes had sugar added to

them (except for the sweet/sour chicken, without the sauce.

[Guest guest]

Well, it is healthy for 'normies', but not for us--unless you learn to make it

at home and leave the sugar out. Alternatively, you could seek out (if there is

one in your town) and 'authentic' Chinese restaurant--one where the dishes

aren't Americanized. I'm told that sometimes if you ask for 'The Other Menu'

you can get a list of authentic dishes. Or explain to the server that you are

diabetic and would like to have everything cooked without sugar.

Re: Chinese food

I was unaware that they add sugar to all the foods cooked for Chinese. I know

I ask them to cook without MSG now, but they add sugar? Doesn't seem quite

right to me.

I thought that Chinese food was a bit more healthier, because of the quick,

stir-fry way of cooking, with very little oil. Maybe I am wrong. I don't know.

gayle

[Guest guest]

I think -- msg was a flavor enhancer that had a sweet taste. Like accent

did/does. And sugar replaces that since so many people hate msg.

chinese cooks have always used sugar for American tastes. A bit of sugar in

recipes makes them taste fresh. You know how fresh vegetables have a slightly

sweeter taste than canned ones ? There is natural sugar in most plants.

Canning and storage turns that to starch and they lose that just picked flavor.

I do it.

But it doesn't take much - maybe 1/2 teaspoon.

I think the chinese resturants add a lot more to counteract the salt in soy.

Chinese food

Hi,

I had an interesting revelation yesterday, I was at a local grocery

store with a chinese outlet. I asked the cook which dishes didn't

have sugar added, and he gave me a funny look and asked me if I was

diabetic. I said yes, and he said ALL the dishes had sugar added to

them (except for the sweet/sour chicken, without the sauce.

[Guest guest]

Could be. here in Hawaii, i think we are almost no. 1 with diabetes, but mainly

with kidney diseases. gayle

Re: Chinese food

Gayle,

I have to agree with you about that it doesn't sound right that

they add sugar, but maybe that explains why some Asians have

been getting it too.

[Guest guest]

MSG is monosodium gluconate, more of a salt, than a sugar, even tho the

gluconate part. it has a tendency to raise blood pressure in many people

plus, i don't think sugar is added to the stuff they cook here.

gayle

Re: Chinese food

I think -- msg was a flavor enhancer that had a sweet taste. Like accent

did/does. And sugar replaces that since so many people hate msg.

[Guest guest]

There's one Chinese restaurant we go to only occasionally, because it ALWAYS

raises my bg's. I figure they must use sugar in all their food and that's

why it tastes so good! But there's another one we go to that never raises

my bg's. My numbers are always good. Guess which one we go the most?? <g>

Luv,

Jeannie

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[Guest guest]

I love rice, and stirfry. I still make it at home sometimes, but I

use the minute rice which is only available in white. I've looked at

the brown rice, but it takes a while to cook. By the time I get home

at 7pm, I'm famished and I don't want to be cooking for 1/2 an hour

if I can help it.

I saw in our London Drugs flier that they are selling a rice/veggie

steamer with two compartments for $36 (cdn). I think I'm going to buy

it and set it up to start cooking the rice just before I get home.

I'm also going to try steaming some veggies and having a stirsteam

(instead of stirfry)!

~ Jayd

[Guest guest]

I was told that a lot of the chain restaurants also add sugar to the

food to make it taste better .and keep you coming back for more..sus

We go to a Chinese that costs a bit more but adds NO sugar or MSG..sus

-----Original Message-----

From: Bruce Alan

Some years ago, before I was diagnosed, I attended a cooking

demonstration by Yan. He kept adding sugar to dishes. In the

question-and-answer, thinking of my father (who is also diabetic), I

asked about the sugar issue. He said, " You can leave the sugar out, if

you like--it just improves the taste. Don't use artificial sweetners,

though, as they tend to break down if heated. "

----- Original Message -----

[Guest guest]

> Hi, My husband was born in Hawaii, so I was introduced to

monosodium glutemate sp? as a young bride. (nearly 40 years ago) It

was call by it's Japanese name ajimoto, which I have certainly

misspelled! The health problems associated with it were unknown back

then, I just didn't think it was necessary. It is a flavor enhancer,

just seems to " sharpen " flavors. Used in many chicken recipes that I

know of. Probably used in any entree. It is a major player in

migraine headaches and allergies. Hope this helps, Marilyn

In response to the Splenda question, I bake/cook with it regularly.

I have switched it for sugar in family recipes (like Portuguese Sweet

Bread) and no one knew. If my kids even thought it was there, they

would have complained. They don't know when I use it ;-) I think

that speaks for itslf ;-) Marilyn

[Guest guest]

Actually, I have found that Chinese food does not really give me that high

of a reading, but I now get more vegetables and spicy chicken dishes and

leave out the kung pao along with the rice. Thai food on the other hand

causes problems. I guess it may depend on the restaurant to what they have

added to their dishes.

Chinese food

Hi,

I had an interesting revelation yesterday, I was at a local grocery

store with a chinese outlet. I asked the cook which dishes didn't

have sugar added, and he gave me a funny look and asked me if I was

diabetic. I said yes, and he said ALL the dishes had sugar added to

them (except for the sweet/sour chicken, without the sauce). I

suppose the regular and fried rice doesn't have any sugar added.

Anyone else come across this? I had a real high reading last time I

ate chinese food. I realize now that the pre-made dishes are

sugared, that's why they taste so good. A local chinese buffet has

a 'do it yourself' selection, you can pick and choose what is cooked

and they cook it in front of you. This might be my only choice now

that I know what is going into the dishes.

Stan

[Guest guest]

--- Stan wrote: > Hi,

>said ALL the dishes

> had sugar added to

> them (except for the sweet/sour chicken, without the

> sauce). I

> suppose the regular and fried rice doesn't have any

> sugar added.

Hi Stan,

When I was first diagnosed the doctor told me at that

time to stay away from chinese food as much as

possible as there was so much sugar in the dishes.

*sniff* one of my favorites. The way I get around

that is I make it at home and can get around the high

bg readings after indulging that way. Granted it's

mostly veggies fried rice and stir fry but hey, works

for me! But then I add tons of garlic and ginger,

yummy!

Vera

=====

Weeping may endure for a night but joy

cometh in the morning Psalms 30:5

______________________________________________________________________

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[Guest guest]

I made oatmeal cookies with it, not too bad. I used the same amount that

you would have used regular sugar on. The cookies still were a little

bland. I also skipped the raisins. I'm still trying to improve on the

recipe

Re: Chinese food

> Some years ago, before I was diagnosed, I attended a cooking

demonstration by Yan. He kept adding sugar to dishes. In the

question-and-answer, thinking of my father (who is also diabetic), I

asked about the sugar issue. He said, " You can leave the sugar out,

if you like--it just improves the taste. Don't use artificial

sweetners, though, as they tend to break down if heated. "

> ----- Original Message -----

I wonder if Splenda would not break down under cooking. Chinese

cooking uses high temperatures that might wreck it. Anyone use

splenda as an alternative to sugar in normal cooking?

Stan

[Guest guest]

I can cook Chinese from scratch with no recipes (same for Mexican and Italian).

I haven't made anything in quite a while, but thinking back, yep, there is a lot

of sugar added to a lot of the sauces. For one person, I might use 1/4 to 1

cup of sugar for the sauce. If not sugar, then soy sauce and salt.

Of course you can either leave the sugar out, or try a sugar substitute, if you

make your own.

I also go to a Mongolian restaurant, where you pick the ingredients and they

cook it in front of you. You pick and choose the meat, veggies, and sauces.

Sauces include salt water, sugar water, soy sauce, oyster salt, pineapple juice,

hot oil, regular oil, etc. You can mix and match what ever you want. The only

thing that they add is water, if they need to. It is all cooked on a big round

grill. My problem is that it is all-you-can-eat. =)

- - - - -

Lokrin (TechAss)

Technical Assailant

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[Guest guest]

It's the sauces that have all the sugar added. In my case, Safeway and their

Asian Express. Look at what they have. Most of it has some type of sweet sauce

either already included or added. You can always ask to have the sweet & sour

sauce or lemon sauce, or whatever, on the side. That way your family can get

some and you can either abstain or have just a little bit, rather than drenching

it.

- - - - -

Lokrin (TechAss)

Technical Assailant

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http://lokrin.net/phpbb

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[Guest guest]

So, any alternatives to rice for Chinese foods? What about those little crunchy

stick like things? Brown rice? Crackers? Fettuccini? =)

- - - - -

Lokrin (TechAss)

Technical Assailant

http://lokrin.net

http://lokrin.net/phpbb

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Chinese food

Also, I believe there is a factor to eating Chinese food that has not been

mentioned as yet.

Most people eat rice along with their Chinese food. Rice is extremely high on

the Glycemic

Index, along with bread, potatoes and other high carb foods. Rice may

actually be the main

culprit in raising BG's when eating Chinese food!

Along with having no sugar added to the sauces, I only have a couple of

tablespoons of rice

underneath the stir fried food, just enough for the texture. I load up on the

other items and really

don't miss the lack of rice. You might experiment with aforementioned methods

and see if it

makes a difference for you, as it has for me.

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[Guest guest]

In a message dated 5/4/2003 1:28:29 AM Eastern Daylight Time,

chris_chringle@... writes:

> So, any alternatives to rice for Chinese foods? What about those little

> crunchy stick like things? Brown rice? Crackers? Fettuccini?

Hi

I can eat long grain and wild rice without any problems with bg's. It is a

matter of eating then testing to find out what you can and cannot eat.

Eunice

[Guest guest]

roso or rosio. Looks like rice but it is made from noodles

Re: Chinese food

So, any alternatives to rice for Chinese foods? What about those little

crunchy stick like things? Brown rice? Crackers? Fettuccini? =)

- - - - -

Lokrin (TechAss)

Technical Assailant

http://lokrin.net

http://lokrin.net/phpbb

- - - -

Chinese food

Also, I believe there is a factor to eating Chinese food that has not

been mentioned as yet.

Most people eat rice along with their Chinese food. Rice is extremely

high on the Glycemic

Index, along with bread, potatoes and other high carb foods. Rice may

actually be the main

culprit in raising BG's when eating Chinese food!

Along with having no sugar added to the sauces, I only have a

couple of tablespoons of rice

underneath the stir fried food, just enough for the texture. I load up

on the other items and really

don't miss the lack of rice. You might experiment with aforementioned

methods and see if it

makes a difference for you, as it has for me.

---

Checked by AVG anti-virus system (http://www.grisoft.com).

Version: 6.0.476 / Virus Database: 273 - Release Date: 4/24/2003

[Guest guest]

What's the name of that pasta stuff that looks like little white watermelon

seeds?

- - - - -

Lokrin (TechAss)

Technical Assailant

http://lokrin.net

http://lokrin.net/phpbb

- - - -

RE: Chinese food

roso or rosio. Looks like rice but it is made from noodles

---

Checked by AVG anti-virus system (http://www.grisoft.com).

Version: 6.0.476 / Virus Database: 273 - Release Date: 4/24/2003

[Guest guest]

I think it's Orzo. Made from pasta. I'm going to give it a try and see how

my body reacts.

Re: Chinese food

What's the name of that pasta stuff that looks like little white

watermelon seeds?

- - - - -

Lokrin (TechAss)

Technical Assailant

http://lokrin.net

http://lokrin.net/phpbb

- - - -

RE: Chinese food

roso or rosio. Looks like rice but it is made from noodles

---

Checked by AVG anti-virus system (http://www.grisoft.com).

Version: 6.0.476 / Virus Database: 273 - Release Date: 4/24/2003

[Guest guest]

When I order Chinese take out I explain about my diabetes and ask for

a) No sugar and

no rice.

Then, while waiting for the delivery, I chop up some cauliflower and steam

it--it will be done just about when the food arrives; the texture is very

similar to rice, and almost no carbs.

Chinese food

When I eat at a Chinese restaurant or do take-out,

[Guest guest]

That's orzo.

In a message dated 5/4/2003 5:35:26 PM Eastern Standard Time,

chris_chringle@... writes:

> What's the name of that pasta stuff that looks like little

> white watermelon seeds?