Low Carb Menu?

Food topics, including recipes.

Re: Low Carb Menu?

Postby Orion » Thu 21 Jun, 2018 12:00 am

gayet wrote:If you like rice, cook extra at home next time and dehydrate it. It returns well and with less fuss than cooking in the field. Dehydrate a variety of rices (short, long, white, brown, black, red) and you have a variety of meals, both in look and taste - helps to cook it in something more interesting than just salted water first though ....


I've done that in the past and it's worked okay. It does accelerate cooking time (it's already cooked) but I found that it still takes some time to rehydrate. And the dehydrated rice is a lot bulkier. I might still do make and dehydrate some though.

The tortilla option doesn't sound bad. Heavier though.
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Re: Low Carb Menu?

Postby Orion » Thu 21 Jun, 2018 12:03 am

ribuck wrote:
Orion wrote:I was kind of hoping that the cauliflower rice would work as a base for a green chili and beans recipe that I often make.

Why not simply omit the rice and make more of the chili and beans?


Because I like starchy carbohydrates. I consider that an integral part of almost every meal. If I had to choose between one or the other I would eat the rice and omit the chili.
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Re: Low Carb Menu?

Postby Orion » Thu 21 Jun, 2018 12:11 am

Lamont wrote:"Two-thirds of Australians are overweight or obese and the prevalence of type 2 diabetes is rising at an alarming rate. We undertook one of the largest and most complex diet and lifestyle intervention studies in Australia and in 2017 used the data to create the CSIRO Low-Carb Diet to help Aussies (sic) battling this disease.
Rigorous scientific evidence shows our nutritionally balanced diet is not only effective in promoting substantial long-term weight loss but it also helps to improve blood glucose control and blood cholesterol profile (this is really important for treating insulin resistance, metabolic syndrome and type 2 diabetes!)."... https://blog.csiro.au/damn-thats-delici ... -cook-ups/


A low carb, specifically ketogenic, diet has been used for many years to treat a specific type of epilepsy as well. Just recently they discovered that the diet promotes a particular gut flora that affects certain amino acids that in turn affect brain metabolism.

Blurb from Science magazine wrote:A high-fat and low-carbohydrate, or ketogenic, diet is used to treat children with refractory epilepsy. Olson et al. show that the ketogenic diet enriches populations of the gut commensal bacteria Akkermansia muciniphila and Parabacteroides spp. The presence of these species appears to protect against induced epileptic seizures in mice, even in those on a nonketogenic diet. Together, these bacteria alter the profile of circulating metabolites, which subsequently modulates metabolism in the brain. Specifically, reduction in γ-glutamylation of circulating amino acids and elevated hippocampal GABA (γ-aminobutyric acid)/glutamate are associated with seizure protection in mice.

Cell 10.1016/j.cell.2018.04.027 (2018).



But there still isn't enough information to recommend the diet across the board. There could be significant long term consequences to the consumption of so much fat. Time will tell.
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Re: Low Carb Menu?

Postby Lamont » Thu 21 Jun, 2018 5:32 am

The CSIRO info I linked was not a high fat diet. It doesn't say it is. It is low carbobydrate and balanced.Cheers.
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Re: Low Carb Menu?

Postby Orion » Thu 21 Jun, 2018 10:29 am

Okay, I see. 6000kJ. It's a low calorie weight loss diet.

I couldn't find any details about the nutritional breakdown but the "Portable Lunch" tuna avocado dish works out to roughly 38% / 51% / 11% (fat/protein/carbohydrate). Even at 6000kJ that's a lot of protein. So the word "balanced" is kind of meaningless in a way. Balanced to what standard?

The bottom line is our health. What diet is optimal? I don't know. I don't think anybody really knows.
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Re: Low Carb Menu?

Postby Nuts » Thu 21 Jun, 2018 1:35 pm

Some of the recipes could easily be lower in carbs Taking out the obvious carb rich ingredients, i'm thinking, would be a good start for a bushwalkers higher calorie needs. And i'm not convinced personally by the cheese bacon and processed meats.

It would be good to see nutritional info.
With 60% of aussies overweight i'm thinking it's at least a modern take on a national diet.. and a diet.

Thanks Lamont.

Anyone dried avocado? Carrying tips? (I'd imagine it would be a challenge) https://www.goodfruitandvegetables.com. ... nd-tested/
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Re: Low Carb Menu?

Postby Lamont » Thu 21 Jun, 2018 3:21 pm

G'day Nuts, sorry,
you have to get (buy) the book which has all the nutritional info. The link provides a taster(?) budda bing.
I didn't see any reference to processed meats? Where was that? Have you already bought the book?
Someone on here or redditUL that I read in the last few weeks, had something to do with avacado-just can't remember where I came across it.
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Re: Low Carb Menu?

Postby Nuts » Thu 21 Jun, 2018 6:21 pm

Yeah, it has measurements in units.. which I guess is better in their context. I'm mostly generalizing, for all the great looking meals iv'e seen over the past weeks lots of people do seem to rely on cheese/dairy and processed meats.. and for the healthy look, hide what seem like unnecessary carbs etc (moreso without the nutritional listings). The CSIRO diet looks great.. I just had in mind that to translate to a dried/bushwalker type menu it may be better to look more at not adding high carb ingredients as well.. to get enough bulk for the average walker (and their diet does include a lot of breads/cereals/dairy).. (hence mentioning eg. coco flour as an alternate base 'flour-type' ingredient..)
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Re: Low Carb Menu?

Postby CasualNerd » Thu 21 Jun, 2018 6:27 pm

Nuts wrote:Anyone dried avocado? Carrying tips?

Anything super high in fat is obviously hard to dehydrate, there's some industrial methods that allow the manufacture of things like cream powder, but I haven't found a way to do it at home. The second issue is that fats can go rancid quickly stored at room temp, even once you do dehydrate whatever else is in it. If anyone knows how to overcome these issues I'd love to hear it.

On the plus side, because fresh avocado is so high in fat (and calories) it's calorie to weight ratio still looks good compared to dehydrated starches.
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Re: Low Carb Menu?

Postby Orion » Fri 22 Jun, 2018 12:28 am

I dehydrate oily items. That chili recipe I mentioned has plenty of olive oil in it and the resultant dehydrated form is, well, oily. That's okay. It won't keep at room temperature indefinitely but it holds up surprisingly well (weeks at room temperature) and rehydrates perfectly, as good as the original.

Despite the high fat content a fresh avocado is quite heavy for the number of calories one contains (less than 5kJ/g). The skin and pit comprise about 30% of the weight. The flesh is about 70% water. Fresh avocado flesh is roughly 7kJ/g. But dehydrated you'd end up with something around 25kJ/g.

I take an avocado sometimes as a treat for the first night. I've never tried to dehydrate one; I'd worry the texture would be ruined. Maybe the safest approach would be to make a guacamole and dehydrate that since texture then wouldn't be as crucial. It could work. I'd try it but then I'd need to carry tortilla chips and beer.
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Re: Low Carb Menu?

Postby Nuts » Fri 22 Jun, 2018 2:26 pm

I'm not a huge fan of Avocado unless its fresh and just ripe. It's a good food source though.
Yesterday it dawned on me that Avo would be a good candidate for the microwave.
This is half an avo, squashed, given 20mins. As is, it's very much like corn crispbread, despite how it looks, is dry to crumble, a bit oily. Delicious! :wink:

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Re: Low Carb Menu?

Postby Lamont » Fri 22 Jun, 2018 3:47 pm

You beauty-this must be the first microwaved avocado review I have read.
Wish I had a microwave so I could try it for myself.
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Re: Low Carb Menu?

Postby jobell » Sat 23 Jun, 2018 11:05 pm

I dehydrate both salmon and tuna which are fatty/oily fish. They dehydrate beautifully and keep really well (14 months!) vacuum packed with a tiny silica moisture absorbing sachet. I use tinned fish but choose the ones tinned in water not added oil.

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Re: Low Carb Menu?

Postby Nuts » Sun 24 Jun, 2018 3:28 pm

I've not tried fish (or many meats in fact). Do you eat the fish dry jobell or re-hydrate?
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Re: Low Carb Menu?

Postby north-north-west » Sun 24 Jun, 2018 5:42 pm

Smoked salmon can be made into a wonderful jerky. Never tried rehydrating it.
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Re: Low Carb Menu?

Postby Orion » Sun 24 Jun, 2018 6:40 pm

I read about microwaving avocado on somebody's blog. That guy said the texture was nice and crisp but that a bitter aftertaste marred the result. I trusr that wasn't the case for Nuts. Perhaps the other guy overheated the avocado.
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Re: Low Carb Menu?

Postby Orion » Sun 24 Jun, 2018 6:46 pm

I dehydrated some salmon last year. It's broken up to crumb size. It tastes great but nothing I've tried has succeeded in rehydrating it. Tasty but permanently chewy.
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Re: Low Carb Menu?

Postby Nuts » Mon 25 Jun, 2018 6:42 pm

Wouldn't say bitter. A bit 'Rich' perhaps. I'd even describe the taste like corn bread. I'm not sure how it would fit in.. fit in to a 'menu' at least.. a bit like dried fish/ smoked salmon, a chowder maybe?

'Superfoods' each alone I guess, A simple menu, a bag of jerkied snacks? :)
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Re: Low Carb Menu?

Postby dagsands » Mon 09 Jul, 2018 3:04 pm

Thanks for the cauliflower rice suggestion. My partner has just embarked on quite an extreme diet and is convinced he will be on it forever, and is so limited on what he can eat. He can eat cauliflower and legumes and green veg, so that's what I'll be dehydrating for him for our next walks. Just between you me and the lamp post I give him a month, maybe 2, before he goes into a steak eating frenzy, bless him.
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