A Reddit user with reactive hypoglycemia is seeking advice on adapting a recipe to avoid simple carbs while using brown rice as a substitute. The post highlights concerns about blood sugar spikes and the practical challenges of ingredient availability in Japan. Commenters are weighing in with suggestions for modifications, balancing dietary restrictions with the desire to try the dish. The discussion may offer useful insights for those managing similar health conditions or cooking with limited ingredient options.
If it's a bad idea, please let me know! I really want to try this recipe but I have reactive hypoglycemia and shouldn't eat a lot of simple carbs. Also, I live in Japan and can't easily buy fancy substitutions. I want to try this recipe with brown rice. Do you think it'll go well? If so, what modifications do you recommend? Thanks! submitted by /u/capt_b_b_ [link] [comments]
