TOASTED QUINOA with CHILES

[tummyache]

I make this for myself and even my family likes it. If corn is not tolerated then add another vegetable you like – for example, chopped celery, as it gives a little crunch in place of the corn. I also like to add sliced black olives to it.

TOASTED QUINOA with CHILES
If you’re looking for a low-carb version of Spanish rice, quinoa is your best choice. Quinoa is a whole grain that is considered a complete protein because it contains all of the essential amino acids. It also delivers iron, magnesium, manganese, and phosphorus too.
• 1 cup uncooked quinoa
• 1 tsp ground cumin
• 1 tsp taco seasoning [homemade or just salt + pepper]
• 1 (14-oz) can chicken broth
• 1 cup frozen or fresh whole-kernel corn [or chopped celery]
• 1 jalapeno pepper, seeded, finely chopped
• 1/4 cup thinly sliced scallions greens only
• 2 Tbsp fresh lime juice
1. Add the quinoa to a 2-quart saucepan with a tight-fitting lid, and place the pan over high heat. Swirl the quinoa in the pan to toast it evenly. When the grains are fragrant and crackle, remove from heat. Add cumin, salt, taco seasoning, and jalapeno pepper, then slowly add the broth (be careful; it might boil over). Put the pan over high heat, then bring to a boil. Reduce heat to low, and cook, covered, for 15 minutes or until liquid is absorbed.
2. Stir in the corn [or celery]; cover and cook for 2 more minutes. Stir in scallion greens and lime juice. Serve warm.

[ukbill]

Mmm Tummyache

This looks like a very tasty and healthy recipe, however this might be acceptable for FM people but has far too many "iffy" to definite "NO" ingredients for an HFI and has too much Fructose for any HFI'er who is wanting to feel well after a meal.

Never seen "chicken Broth" stock or soup without added sugar or vegetables, (in the UK and Australia)

Fresh or Frozen "Whole Kernel Corn" is far too sweet for me, even tinned corn, which has much lower Fructose, because its been boiled and stood in water for months to allow much of the fructose to leach out into the water in the tin, which hopefully, is thrown away and not used in foods for an HFI.

Jalapeno peppers I can take only in very small amounts (all pickled or tinned varieties seem far too sweet for me)

Scallions are onions and these have their own problems and can contain significant levels of Fructose (depending on variety etc..)

Lime Juice available in the UK is high in fructose and much sweeter than lemon Juice commercially available.. again I think this is variety of Lime based.. For example some Lemons are far too sweet too (but most are OK in small amounts )

Celery although it seem fine raw becomes very unpleasantly sweet when cooked. So I have to ask is the sweetness hidden in the raw version? if not where can it come from? So it cannot be that safe for an HFI.

I use a TINY amount of celery seed in my cooking, just about all the time, as it adds a wonderful freshness to the taste of almost all foods, and gives no reaction, in the quantity I add.

I have to point out that celery seed is very powerful stuff and to add more than maybe 1g (1/5th a teaspoon full) per person is likely to be too much!

Quinoa has also given me problems when I have tried to use it in my cooking also.. I get the same feeling as I might if I have had a meal with potatoes which are a bit too sweet if you get my drift?

The recipe looks wonderful and very tasty though.. pity its not HFI safe in anyway.

[tummyache]

You are right to warn folks that this recipe may not work for everyone. Some of us can tolerate some foods others can't when consumed even in smaller amounts. Maybe I am weird , but I don't seem to have a problem with quinoa and so have been eating it for some time now. I solved my problem with chicken broth by making my own and freezing it in small packets. I figure that you all do that. Also, I only use fresh ingredients, never bottled lime juice; also 1 fresh chili very, very finely chopped. But, I understand not everyone likes hot food, so amounts may need to be individually modified. Other than that, I thought celery was safe for HFI? It's on the lists on Dr. Tolan's site as being OK. I have been eating it for a long time now without a problem. I can certainly see how corn could be a problem though! Ukbill, I am sorry that this recipe doesn't work for you. Perhaps there are others who could try it.

[ukbill]

I have not tried it because the ingredient list is full of things I know give me a reaction.

I do use chilies quite a lot really and love spicy food even if it dose not like me very much for a few days afterwards.

Celery is one I thought was safe and has not caused me any problems in its raw state but once cooked (like onions) it becomes extremely sweet tasting.. well at least the varieties sold in the UK anyway.. which is why I use Celery seed which is very powerfully Celery tasting and you use so little there is no chance of anyone with HFI getting above their tolerance level.

So I have to assume the sweetness comes from within the Celery because it has to come from somewhere.. it is so sweet tasting I cannot eat anything with cooked celery in, well in large enough quantities to give me a reaction anyway.

Its a case of my finely tuned taste buds protecting me

Dr Tolans list includes a lot of foods which are on the "Tolerated" side of foods which is not to say they are safe in any way for an HFI.

For example potatoes some are safe'ish others are not sickeningly sweet!

Tolerated is not HFI safe! Tolerated (so far as Dr Tolans list is formed) means we can sometimes eat a little of them before we feel ill.

[tummyache]

Ukbill have you tried quinoa? I am wondering if quinoa is OK for you and others on this list? My safe starches are rice + quinoa [plain rice or I frequently make it 1/2 +1/2], and white potatoes. Recently, I discovered that I can eat extra sour sourdough bread [which is a wheat bread made with a natural fermenting process that is suppose to kill the sugars + gluten]. Otherwise, it’s only sugar free + dairy free + gluten free bread that’s safe for me. They thought I had Celiac for years, but a recent genetic test ruled that out. Now my doctor says it’s “non-celiac wheat sensitivity” and nobody knows what causes it. [Perhaps it’s the wheat starch, fructans, a long chain of fuctoses with a glucose on the end?] However, I see a lot of HFI’ers can eat wheat just fine, along with dairy products. All dairy, even minute amounts, are a total no-no for me --and of course, fructose and sweets tasting foods. It is interesting that each of us has different tolerances. There is so much that doctors do not know yet. In fact, I have yet to meet one who even has a clue. We are really pretty much on our own in figuring this all out. Thank heaven for forums like this one where we can share our experiences.

[ukbill]

I second that!

These forums are literally a life saver for many people!

Quinoa will give me a reaction.. not a full HFI one but the same as if I have eaten potatoes which are too sweet for me.

Yes I have no problems with Wheat and Dairy but like all HFI'ers I have to avoid all "wholegrain" cereals because of the Fiber they contain.. (OK I cheat a little with my Breakfast cereal)

We have several conflicting problems.. which cause confusion

1/. Psychosomatic if the first few times we eat something and it makes us ill we will always avoid this food stuff in the future even different varieties / methods of cooking can make it safe for us to eat. This is why some of us are frequently eating foods that will make others sick and visa-versa.

2/. Apparent Slight differences in tolerance.
We are assuming this to be the case but only Fred has had his "tolerance" level checked and his is 100 mg a day that's 1/10th of 1 gram or 1/50th of a level teaspoonful!
That is not very much!
Now Fred is not the most sensitive we have reported here which is why I use 100mg / day as a benchmark level for an Adult!

3/. Other Genetic conditions which are not so far identified which complicate the issues.
I cannot, like many other HFI'rs, take Soy products in any form .. no Soy oil or Protein, is this part of HFI??
I am very slow to convert body fat back into Blood sugar (which is good for me because when we do this we also release Fructose in the chemical process) This is not an HFI only condition..
My Daughter is the same only worse than me, as was my grandfather. in my daughters case it is so severe that as a child she would go so Hypoglycemic when she had digested all the milk she had eaten , that she would not wake up saying she was hungry but slip into a coma and stop breathing!
She was like this until she was about 10 to 12 months old when she woke up for the first time saying she was hungry at midnight.. ( and did so every night for the next 3 years! )

It is certain that there are very many unidentified genetic conditions which effect the way we digest the foods we eat.

There might well be a genetic version of FM which might well explain your situation?

Above all else keep smiling life is (still) good! and hopefully getting better, if not for ourselves then for others who can get some possibly valuable information.

[carolyn]

It looks yummy, but Quinoa is a no no for me
BTW Bill, I think Knorr stock cubes are sugar free, but I may be wrong. I can certainly use them OK.

[ukbill]

Mmm I will check them out.. some types are so salty though as to be unusable.

Quinoa is out for me also.