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Posted by christine (U14401805) on Wednesday, 21st July 2010
I have just been diagnosed with severe vascular disease and need to reduce my cholesterol to abnormally low levels (I don't have high cholesterol). I don't eat huge amounts of Thai but it is a favourite cuisine and most of what I do would have coconut cream as an essential part of the dish. Is there any kind of substitute?
Thanks for any ideas on this
Posted by frenchfoodie (U9690149) on Wednesday, 21st July 2010
Hi, hope you are doing okay after your diagnosis. I don't have an answer on the coconut cream sustitute though i'll be interested to see what others suggest.
Might one solution be to explore Thai dishes that are not so heavy on coconut cream? Tom yum soup has none and with ginger, lemongrass, chillis and lime leaves still has that fab Thai flavour hit.
Posted by Ralphstarbreaker (U2176371) on Wednesday, 28th July 2010
Do you need to manage other risk factors? Do you smoke? Are you inactive? Do you have high blood pressure? Do you drink too much alcohol? Do you eat too much salt? Are you overweight? Is the Glycaemic Index rating of your diet too high?
Posted by christine (U14401805) on Thursday, 5th August 2010
I don't smoke, am very active - gardening is my main occupation with dog walking and looking after our horses also up there. I am not overweight - eat a lot of fruit and veg. Love cheese but have stopped eating it plus my morning bun with coffee. My arteries are very small so an operation is not possible and is also maybe why the condition is so bad.
Have never eaten salt but love the occasional olive or anchovy and they really are occasional. And yes I have high blood pressure - handed down to me I'm afraid. Bit of a short straw here but any new ideas on food really welcomed.
So I am trying to find new ways of eating and treating; Still drinking my glass of red wine every day and a couple of squares of very dark chocolate.
If anyone know of specific recipe sites I would be most grateful.
Posted by Sandra (U14272790) on Thursday, 5th August 2010
Have you considered beetroot?
Posted by christine (U14401805) on Friday, 6th August 2010
Love it cooked and juiced. Well a juice cocktail with apple, carrot and celery is a favourite for me. I would recommend it to all.
But is there any difference between the juice raw and the cooked veg in terms of benefit?
Posted by Organoleptic Icon (U11219171) on Sunday, 8th August 2010
Hi Christine - What I suppose you need is to maximise the coconut flavour but minimise the fat. I think the freeze dried stuff is probably lower fat than canned. And some of the tins are unhomogenised so you could remove part of the solid fat bit and just use the watery bit.
And maybe dessicated cocnut - perhaps soaked for rehydration?
Posted by christine (U14401805) on Sunday, 8th August 2010
That is pretty helpful - thanks.
Posted by denada-without-an-r (U2226153) on Wednesday, 11th August 2010
Hi Christine, when I used to go to Weightwatchers, they recommended using skimmed milk with coconut essence, the type you get in small bottles to add to cakes, instead of coconut cream. I used it successfully quite a few times.
Posted by christine (U14401805) on Thursday, 12th August 2010
What a fantastic idea - thanks for that