by Dr. Davis | Mar 30, 2018 | Diet and Lifestyle, Recipes | 8 comments
Every once in a while, I missing having some rice pudding.
Even though rice does not contain a damaging prolamin protein like the gliadin protein in wheat or the zein in corn, it still contains a mixture of unhealthy components. Wheat germ agglutinin, for instance, the very same protein in wheat, is also in rice, ready to exert its gastrointestinal toxic effects such as direct inflammatory injury to the intestinal lining, blocking the hormone cholecystokinin and thereby causing bile stasis that leads to gallstones, and blocking release of pancreatic enzymes and thereby disrupting the process of normal digestion. Rice also contains an amylopectin carbohydrate that sends blood sugar and insulin sky-high. One cup of cooked rice contains 44 grams of net carbs, more than enough to send your blood sugar skyward. And then there’s the arsenic issue that is proving to be worse than everyone feared.
Nonetheless, I miss a bowl of warm rice pudding swimming in cream or whipped cream. So I thought I’d give it a try with riced cauliflower that shares none of the problems of rice. I found the flavor profile a bit different but, because the cauliflower tends to take on the flavors of the ingredients, such as cinnamon and nutmeg, it still yields those familiar flavors. To save time and effort, I started with Trader Joe’s pre-riced cauliflower. You can, of course, do it yourself and pulse the cauliflower in a food processor or chopper.
Recipes for rice pudding typically use either a saucepan/stovetop method or an oven method. I found that a combination of the two yielded a better result with the cauliflower, though added a bit more work. Serve pudding topped with heavy cream, whipped cream, or “as is.” If kids are in the vicinity, you can sprinkle a few raisins over the top, but just go lightly—at 110 grams net carbs per cup or 7 net carbs per tablespoon, the raisins pile up the sugar exposure pretty quickly. Without raisins, the entire recipe yields 16 grams net carbs, or less than 3 grams net carbs per serving.
Makes 6 servings
1 13.5-ounce can coconut milk
16 ounces riced cauliflower
2 tablespoons Virtue Sweetener or other sweetener equivalent to 1/2 cup sugar (or to taste)
2 teaspoons ground cinnamon (additional for sprinkling on top, if desired)
1 teaspoon ground nutmeg
Dash sea salt
2 eggs
Preheat oven to 375 degrees F.
In a medium oven-safe saucepan over high heat, bring coconut milk to a boil. Stir in cauliflower and turn heat down to medium. Cook for approximately 10 minutes or until cauliflower softened.
Stir in sweetener, cinnamon, nutmeg, and salt. Taste for sweetness and adjust, if necessary. Remove from heat and allow to cool for 5 minutes.
In small bowl, whisk eggs, then add to cauliflower mixture and mix thoroughly. Sprinkle with additional cinnamon over top, if desired.
Transfer saucepan to oven and bake for 30 minutes.
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Bob Niland on March 31, 2018 at 9:16 am
Jothi wrote: «… really want to know pls visit…»
See Also#FoodFriday - Rice pudding / NN Running Team10 Kozy Shack Rice Pudding Nutrition FactsKozy Shack No Sugar Added PuddingI did. Here’s what I found:
54% net carb. On our macronutrient targets, if this rice was all you ate at a meal, that would allow only 28 grams of it (a mere 1/6th cup or so).
The glycemic hazard is confirmed by the GI for your product, whether 32 or 42. Our GI goal is zero.
If postprandial blood sugar effect was the only concern, portion size would handle it. But that’s not the only hazard in rice.
Your rice site is silent on how much Wheat Germ Agglutinin (WGA) and arsenic (As) is in the product. The As you might actually be able to do something about, with careful field selection. The WGA lectin is another matter.
It’s nice that your product is higher in soluble fiber than might be expected, and I’m impressed that it’s actually specified, but the benefits of it must be weighed against the risks, and on the whole, the product remains an example of why the Wheat Belly / Undoctored program is grain-free.
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jothi on March 31, 2018 at 1:38 am
Hahah Sorry doctor I don’t want any of Ur advertisment . This is not last place Dr we yet to start the advertisem*nt that time you will come to know Why Ur getting so much upset when we say lattest trend available . We don’t want cheap advertisment. Rice only stable food .
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DLM on March 31, 2018 at 12:48 am
Would this recipe work with honey instead of sweetener? I know that honey is too high in carbs and will blow the net carb budget easily, but in my particular case (following SCD diet) I was wondering if the recipe would still turn out the same or similar enough. Sweeteners cause too much of an allergic reaction for me
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Bob Niland on March 31, 2018 at 9:44 am
DLM wrote: «Would this recipe work with honey instead of sweetener?»
See: Honey
re: «Sweeteners cause too much of an allergic reaction for me…»
I would expect honey (if authentic, and uncontaminated) to be a huge risk then. The plant-based provocations are going to vary wildly from hive to hive, and seasonally.
Apparent food allergies often vanish on this program. What have you been doing for gut flora?
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DLM on March 31, 2018 at 1:47 pm
Yes, I realize WB is against honey and I realize I’m cheating by eating it in certain quantities. That’s why I made that little note before hand. It’s not a concern. I don’t eat honey that often anyways. What I was trying to get at is, will honey provide a suitable texture and keep the recipe tasting and looking the same? In another words, will it not be completely bastardize it?
I had food allergies come on in my early 20’s, disappear for a year or so, and come back again. When they came back the 2nd or 3rd time, they were much worse and more numerous. Can’t eat starches, gums, sweeteners, soy, corn, yeast, dairy, wheat, garlic, pineapple, oranges, sulphites (wine’s an issue). I don’t believe there’s anything that can be done at this point. I think it might be primarily a gut flora metabolism issue I have. I just eat turmeric and ginger once in a while for digestion and anti-inflammation. Drink collagen bone broth, eat liver and marrow once in a while as well. I think I’ve payed the ultimate price here eating the way I did when I was younger and I’ve permanently screwed my metabolism.
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Bob Niland on March 31, 2018 at 10:22 pm
DLM wrote: «I think it might be primarily a gut flora metabolism issue I have.»
Bing. In light of what I take to be your reported reaction to the prebiotic fiber challenge, a dysbiosis could easily be afoot, and the solution might be the UIC SIBO Protocol — which is still in development, is presently subscriber-only, and itself relies on the individual also being well into the Undoctored Wild-Naked-Unwashed 42-day program (excepting the gut flora cultivation element).
I won’t be able to puzzle your provocations out one by one here on the blog. Most, possibly all of these, could be expressions of a single wider problem, and a dysbiosis would be the first thing I’d want to explore, if I had this cluster.
re: «Can’t eat…»
starches … soy, corn,:
unsurprising, and could be many thingsgums:
interesting (they are, generally, both emulsifiers and prebiotics)sweeteners:
that’s a really long list, broadly broken into simple saccharides {sugars}, non-nutritive natural sweeteners, and artificial sweeteners – within each category what reaction to which sweetener would need to be consideredyeast:
interesting – perhaps some fungi you already harbor don’t like the competitiondairy:
have you been able to isolate it to the lactose, whey fraction, or proteins, and if proteins, does switching from casein beta A1 to A2 help?wheat:
well, suregarlic … sulphites (wine’s an issue):
could both be the same MTHFR issue – the wine might also be histamine – depending on where you are, trying a “dryfarm” organic wine might be interesting.pineapple, oranges:
same or different reaction, and how quickly? Bromelain in pineapple reportedly usually causes a prompt reaction.re: «I don’t believe there’s anything that can be done at this point. … and I’ve permanently screwed my metabolism.»
What’s that personal empowerment meme? If you argue for your daemons, you may get to keep them.
Meanwhile, back at honey:
re: «…I realize WB is against honey…»
Not against it, just highly cautionary. It’s a simple sugar, and far too often, is not at all what is claimed on the bottle. In addition to their normal destructive metabolic effects, excess sugars can also aggravate a dysbiosis.
re: «…and I realize I’m cheating by eating it in certain quantities.»
If it’s a credible honey, at a program net-carb portion size, and doesn’t contain idiosyncratic allergens, there’s actually no problem. The program may be grain-free, but it’s just very low-carb, not no-carb.
re: «…will honey provide a suitable texture and keep the recipe tasting and looking the same?»
The program is not likely to have any insight on that. Some readers might, but on the whole, you might have more luck asking on a generic paleo site (where they often seem to think that 30g of simple sugar is just dandy, as long as it’s at least pretending to be ancestral).
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DLM on March 31, 2018 at 11:12 pm
I recently saw a naturopathic doctor to rule out SIBO and after careful investigation between the two of us we determined I don’t have SIBO. I simply don’t have any other symptoms other than massive skin itch and rash reaction to the many aforementioned foods.
Can’t seem to tolerate any sweeteners of any kind except honey. I usually buy a raw, unheated honey. The taste is better as well. I eat aged cheeses no problem. Just can’t eat mozzarella, drink milk or soft cheeses. Haven’t had pineapple and oranges in a while but from what I recall the massive skin itch reaction to them was almost immediate.
“What’s that personal empowerment meme? If you argue for your daemons, you may get to keep them.”
Haha. Thanks. I think I’m on the right track anyways. My body’s trying to readjust every couple of months or so and I have less of an appetite for food for a few days. Take it from me folks, don’t get into this situation to begin with. Tend to your gut flora before problems insidiously creep up on you like they did for me.
DLM on March 31, 2018 at 12:38 am
This is probably the last place you’d want to advertise in to convert people to eating your rice. I don’t think you’ll have much luck on this blog. And the increased fiber somehow making the rice better for you isn’t in accordance with Dr. Davis’ research.
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