iamnotacerealkiller you asked about sushi rice. One of my boys went to a health/allergy show in Earl’s Court over the summer with his older brother who is lactose intolerant. Male bonding, eh?
The younger one very sweetly came back with this product—a low carb rice—which we are planning to try during half term. I will let you know the results.
While I am not a fan of trying to create low carb versions of high carb food—pasta, bread, rice—I do think that for those who have done this for a long time, some recipes or products can be a nice substitute on occasion.
I definitely do not recommend cooking low carb recipe alternatives or purchasing low carb alternatives until one is fully fat-adapted and has been following this way of eating for quite some time. It’s too tempting and triggering.
It’s much better to simply become accustomed to life without bread, pasta, rice, etc, and to discover glorious alternatives.
I used to be very sceptical about courgette strips instead of pasta, or celeriac chips instead of potatoes. Now my tastebuds have changed and it’s so exciting to realise I prefer the option that has more good stuff in it (for example, I’ll be making a lasagne tomorrow that has courgette instead of lasagne sheets and that uses very little tomato—just a squirt of paste, and it’s bloody gorgeous.)
Anyway, I put this product out here for those who want it, and KOKO. It has something like 11g per 100g rather than 28g per 100g, so it’s an improvement.