|Fur pups chilling out on a hot day|
I need to know it's chemical composition; whether it contains "resistant starch" (starch that isn't easily absorbed); whether it digests easily (it's fermentation potential); whether it's high or low glycemic.Why do I need all this information? I must limit difficult-to-digest carbohydrates in my diet in order to control my IBS-like symptoms, related to bacterial overgrowth.
I can't just grab food and insert into mouth anymore. Everything has to be scientifically evaluated for fermentable material.
|Sunbutter rice pudding becomes dessert with chocolate bits on top|
My new scientific know-how about foods has enabled me to find some starches I can eat in moderation.I look for ones that contain more amylopectin starch (higher glycemic index), such as jasmine rice, short grain sticky rice (sushi rice) and certain varieties of potatoes.
1/2 cup uncooked jasmine rice
1 1/4 cup milk of choice
pinch of salt
1/4 cup sunbutter or peanut butter or other nut butter
1/3 cup water
1 tsp. vanilla extract
stevia or other sweetener, to taste
optional chocolate chips
In a medium saucepan with lid, cook rice, milk with pinch of salt for 40 minutes. Stir in the sunbutter and water and return to boil. Turn off the heat and leave for 20 minutes. Stir in the sweetener, vanilla and optional chocolate chips.
Now, enjoy your delicious pudding for breakfast or dessert.
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