[confuzed]

Originally Posted by soso

I'd like to have me some of that rice..tee hee... either a misprint or you accidentally read the wrong line.....
I think white rice is about 50 g carb per cup when cooked...
ss

No, really. Next time you go to the store, take a look at the bags of Mahatma rice (I think) and Calrose rice, among others. It says 0 carbs. Boggles my mind.

[soso]

ahh...just went to mahatma rice site...for quarter cup it says 32-35 gram carb per serving....but 0g SUGARS....
so still pretty carby I'm afraid....
ss

[confuzed]

Originally Posted by soso

ahh...just went to mahatma rice site...for quarter cup it says 32-35 gram carb per serving....but 0g SUGARS....
so still pretty carby I'm afraid....
ss

My bad, I think it was sugar that I was looking at. I'll learn this soon enough, but how come then brown rice has sugar and better for you?

[jvetter18]

Confuzed,

Forget about even looking at that sugar line. It means nothing!

Only look at total Carbs.
Then take Total Carbs and minus the Fiber. That's what your only concern should be.

So if you cooked some Uncle Bens Brown Rice:
1 cup cooked has
36g total carbs
minus
2g Fiber
= 34 net carbs

this is why eating things with more fiber can buy you some flexiblity carb wise. Ex. whole grain bread, fiberous stuff

[confuzed]

mK........

[ClaireZk]

Sushi is so tricky for me! I love it, but I still haven't gotten it right...
I bolus for just the rice, but I can't seem to figure out how many carbs are in each roll. I always WAY overestimate.

I don't know proper names, but the little tuna rolls with the seaweed have to only be about 3g carbs each, because I counted them as 5g and I crashed pretty bad.

[Ronin]

Hi Everyone!

I'm going to get a bit technical here. Sushi, in Japanese refers to vinegared rice (with a bit of sugar -- yikes!). In addition, the type of rice used to make Sushi is a high starch variety that is very sticky (due to the higher than normal starch content). Sushi, therefore, refers to any food served with this kind of prepared rice.

The most common form of this is "Nigiri Sushi" which are the artful rolls, and decorated rice balls served in most Japanese (style) restaurants. Chirashi sushi is the home-style version with raw fish and vegetables served in a bowl on top of a bunch of the sushi rice.

Sashimi is simply raw fish served with a bit of wasabi on the side and shoyu (soy sauce).

How does one "bolus" for sushi? As a Pre-D I don't know, but will re-state that the rice being used is both high in starch and has had a mixture of vinegar and sugar added to make it more sticky and give it a bit of flavor.

Sashimi, to the best of my knowledge, has zero carbs, mostly protien, and unless it is a fatty fish, almost no fat either.

[Imperatrix]

Originally Posted by Ronin

Hi Everyone!

I'm going to get a bit technical here. Sushi, in Japanese refers to vinegared rice (with a bit of sugar -- yikes!). In addition, the type of rice used to make Sushi is a high starch variety that is very sticky (due to the higher than normal starch content). Sushi, therefore, refers to any food served with this kind of prepared rice.

The most common form of this is "Nigiri Sushi" which are the artful rolls, and decorated rice balls served in most Japanese (style) restaurants. Chirashi sushi is the home-style version with raw fish and vegetables served in a bowl on top of a bunch of the sushi rice.

Sashimi is simply raw fish served with a bit of wasabi on the side and shoyu (soy sauce).

How does one "bolus" for sushi? As a Pre-D I don't know, but will re-state that the rice being used is both high in starch and has had a mixture of vinegar and sugar added to make it more sticky and give it a bit of flavor.

Sashimi, to the best of my knowledge, has zero carbs, mostly protien, and unless it is a fatty fish, almost no fat either.

Yes! Yes! I used to be a big fan of chirashi-zushi, but I lost my taste for the fish a few years back. So I made my own version with just vegetables and rice...but now I don't even have that. (sobbing).

Now when I eat at my favorite Japanese restaurant, I limit myself to edamame and a simple Japanese vegetable salad with a gingered dressing. The dressing has a bit of mirin in it---which, of course, is sweet---but if I am light-handed with the dressing, it does not send my BGs into outer space...!

[someone]

Originally Posted by Ronin

The most common form of this is "Nigiri Sushi" which are the artful rolls, and decorated rice balls served in most Japanese (style) restaurants.

Right, Nigiri-zushi are the ones that are just fish on top of the rice and Gunkan-maki are the rolls. Anyone interested can have a look at Sushi - Wikipedia, the free encyclopedia.

Here are the nutrition facts:
Nigiri -- CalorieKing - Calorie Counter - Calories in Japanese, Meals: Sushi-Nigiri (Fish on Rice), average all types
Sashimi -- CalorieKing - Calorie Counter - Calories in Japanese, Meals: Sashimi, Fish (Hissho Sushi)
Maki -- CalorieKing - Calorie Counter - Calories in Japanese, Meals: Sushi, Maki Rolls, small, average all types (Hissho Sushi)

I have always bolused according to those. I don't see what the big deal in counting carbs for sushi is..

[ant hill]

Is rice for a start is a glucose trigger?? and as for bolusing rice is a low GI food so i would do a dual 2 hour apart injections.