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Post by tummyache on Mar 24, 2012 19:38:17 GMT -5
When my tunny is bothering me and I am feeling bloated and a little nauseous, this soup is very soothing:
CHINESE RICE CHICKEN GINGER SOUP in SLOW COOKER
SERVINGS: 6-8
• 6 cups water
• 4 cups chicken broth, low-sodium canned, or homemade
• 1 1/2 cups Arborio rice
• 2 teaspoons salt
• 2 tablespoons Dairy Free margarine [butter, if tolerated]
• About 2 shredded cooked chicken breast
• 2 to 3 tablespoons grated peeled fresh ginger
• 3 scallions, thinly sliced
• 1 medium bunch fresh cilantro, leaves torn or chopped
Put the water and broth, salt, rice and margarine in the SLOW COOKER.
Cover and cook on HIGH until the rice is soft and soupy, about 6 hours.
When ready to serve, remove the lid and stir in the ginger and scallions.
Portion the soup into bowls and top with the shredded chicken and cilantro.
Copyright 2007 Television Food Network, G.P. All rights reserved
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Post by ukbill on Mar 25, 2012 21:23:31 GMT -5
Sounds good I would have added the Ginger at the start but only added the scallions (spring onions) on my individual bowl, because I do not want it to cook at all. Cooked onion is far sweeter than raw, or at least tastes it. Sounds really good.  |
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Post by tikitavi on Mar 26, 2012 4:14:42 GMT -5
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Post by ukbill on Mar 26, 2012 13:02:56 GMT -5
Yes but the fructose load still would be very low. We need to know more about how these figures are obtained. Are they quoting a % as dry matter or fresh as bought? I suspect to get any degree of accuracy it would have to be a dry matter analysis, in which case we need to know the % water in each food stuff to know how much Fructose load we will get from a particular food stuff. If Ginger has 3500mg Fructose in dry matter then we have to divide this by say 85% ( because fresh Ginger is about 85% water) So 100 G of fresh Ginger might contain only 475mg of fructose. OK so 475 MG is still a lot for an HFI person.. but I put it to you that I think if you ate 100 g (3OZ of fresh Ginger then the effects of the Fructose would be the least of your worries! I doubt if you would want to use more than 75g fresh Ginger in the meal. Therefore the Fructose load per person (assuming 6 people eat the meal) is 12g raw Ginger. 12g fresh Ginger will contain 30mg approx of Fructose if the analysis is on dry matter and 425Mg if its based on fresh 425 = less than 1/2 a gram if I have done my maths right? 3 Scallions (spring onions) will weigh about 40g so if we assume the worst case the Fructose load will be sorry some maths here :-( To work out the fructose content of 40g scallions 1210/100*40= 484mg (assuming fresh) 484mg / 6 (people) = 80mg If analysis is on dry matter (as expected because these figures are too high for fresh) Then the load is very much lower.. 80mg / 15% = 12mg per person. Total Fructose load from the meal. So the meal will provide in worst case approximately 910mg (less than 1/5th a teaspoon full) or If I am right then less than 120mg Fructose. Safe enough for most people with HFI unless they are a Double zero person. May be not for every meal but as a special occasion meal not a problem for me |
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Post by tikitavi on Mar 26, 2012 13:55:35 GMT -5
The figures I posted for ginger are for fresh ginger root. They have other figures for dry ginger powder.
I'm probably one of the most sensitive folks here, I know. Fresh ginger root does a number on me, unfortunately.
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Post by ukbill on Mar 26, 2012 15:30:58 GMT -5
Sorry about that Ginger is a great spice for home made cold medicine.
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shereebailey83
Junior Member
Confirmed HFI at 3 years old via Liver Biopsy
Posts: 61
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Post by shereebailey83 on Mar 26, 2012 17:47:43 GMT -5
I'm a highly sensitive hfi'er and I was under the impression that h
Ginger and spring onion were both intolerable??
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shereebailey83
Junior Member
Confirmed HFI at 3 years old via Liver Biopsy
Posts: 61
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Post by shereebailey83 on Mar 26, 2012 17:49:09 GMT -5
Oh and what are scallions??
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Post by ukbill on Mar 26, 2012 18:44:02 GMT -5
scallions = spring onions Some things have a little sugar in them but a very high taste value, ginger, chilli, garlic and possibly vanilla are good examples. Although they have some Fructose the amount anyone is likely to get in a meal is below what should cause a reaction. It is a balancing act as with everything HFI. If you want to use chilli for example its best to get he very hot variety so you will use very little to get a taste sensation and the amount of Fructose should be well below your tolerance level. However all of us have or seem to have different tolerance levels. For example some people can eat Peanut butter which is 8% sucrose.... and yet will not eat a tiny amount of onion in a large meal that will at best add as much fructose as you will find on the tip of a knife of peanut butter. So a lot of it is what we are used to eating. In the medical world its called a Pavlovian reaction.. avoiding things that make us ill or hurt us. Likewise going for things we do like as well. Life is complex..  There are ways of getting these flavours with extremely low Fructose contamination. Most flavours are very volatile oils.. so if we put some of the things we want the flavour from into a known safe oil and let them stand then the flavours will transfer into the oil but should leave behind the Fructose which is less soluble in oil than in water. So fried onion is safe for HFI if the fried onion is allowed to steep in a safe oil for a number of days then the oil is used instead of the original onion.  This works for dried Chilli and fresh Garlic as well I have not tried it on Ginger because it is very "wet" but I do not see why the flavour will not transfer by carefully frying it in oil .. I will try soon and report back. regarding Vanilla I have some fresh vanilla pods in the house and they smell gorgeous! I will try steeping some in butter gee ( butter with all the water removed) If I make my own gee with unsalted butter I should be able to get the flavour to transfer into the gee and leave the Fructose behind. Unsalted butter gee will usually if you are careful re-hydrate in milk to form cream when making a sauce or a custard. |
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Post by tummyache on Apr 1, 2012 6:30:42 GMT -5
I guess I need to clarify on the recipe for the soup since I just copied it as is from the original source - even though I modify it, as I tend to do with all recipes, when actually cooking. I assume all of you do this. Frequently, I don't measure everything exactly, just "guesstimate" or improvise. In this recipe, I find I really probably get 8+ servings. Also, I tend to add a little extra water or chicken broth when reheating the soup packets that I store in my freezer.
I keep chopped green onions in my freezer all the time - placing the white onion part in one bag and the green tops in another. I only use the green tops for cooking - and in this recipe, I use a handful of the pre-frozen green tops. I don't seem to have a problem with the green tops.
As for the ginger, I use fresh and probably only actually 1 - 1 1/2 tablespoons of grated, zested ginger directly into the pan. It only takes a bit to get the hint of flavor. I don't see why the green onion or ginger couldn't be added at serving time, if you prefer - or even experiment and try totally different seasonings. This recipe is so simple and is very adaptable. hope this clarification helps.
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