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Have I wasted my money on these low carb protein bars?
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<blockquote data-quote="Brunneria" data-source="post: 838749" data-attributes="member: 41816"><p>My goal is to not rise more than 2 mmol/l at 2 hours after a meal. So I would be pretty pleased with your 5.2 to 7.3 rise.</p><p><img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /></p><p></p><p>Regarding seasonings and spicing things up... If you are inexperienced or nervous about flavour combos, and don't want to waste food in failed experiments (which I quite understand!) then cheat.</p><p></p><p>I'm all about cheating.</p><p></p><p>Pataks curry sauces, and the Tescos range of curry sauces are ready blended and balanced. There must be other brands. They look high carb until you realise you are only using a teasp or so.</p><p></p><p>If you do a proper curry you will need more paste, but you can slow the digestion and spike by adding yoghurt, cream or creamed coconut.</p><p></p><p>I make a great coronation chicken by stirring Helmans mayo, a teasp of Pataks mild curry paste, and a teasp of mango chutney into chopped chicken leftovers from the Sunday roast. Takes about 2 mins.</p><p></p><p>Pesto comes in excellent diddly little jars. Just stir a teasp or two into Zero Noodles, cooked chicken. Or even over veg.</p><p></p><p>Knorr are doing little pots of mixed herbs. They add zing to salad dressings and bolognese.</p><p></p><p>Lemon and ginger are a classic combo. Just buy a bottle of lemon juice and some fresh ginger root. Chop the ginger into inch long chunks and keep it in the freezer.</p><p>Then the next time you cook chicken leg or breast, splash in some lemon and grate in a lump of frozen ginger. Adjust the lemon to taste and sweeten with xylitol or similar.</p><p></p><p>Equal quantities of French mustard and honey maybe a heaped teasp of each, works on pork or chicken as a glaze...</p></blockquote><p></p>
[QUOTE="Brunneria, post: 838749, member: 41816"] My goal is to not rise more than 2 mmol/l at 2 hours after a meal. So I would be pretty pleased with your 5.2 to 7.3 rise. :) Regarding seasonings and spicing things up... If you are inexperienced or nervous about flavour combos, and don't want to waste food in failed experiments (which I quite understand!) then cheat. I'm all about cheating. Pataks curry sauces, and the Tescos range of curry sauces are ready blended and balanced. There must be other brands. They look high carb until you realise you are only using a teasp or so. If you do a proper curry you will need more paste, but you can slow the digestion and spike by adding yoghurt, cream or creamed coconut. I make a great coronation chicken by stirring Helmans mayo, a teasp of Pataks mild curry paste, and a teasp of mango chutney into chopped chicken leftovers from the Sunday roast. Takes about 2 mins. Pesto comes in excellent diddly little jars. Just stir a teasp or two into Zero Noodles, cooked chicken. Or even over veg. Knorr are doing little pots of mixed herbs. They add zing to salad dressings and bolognese. Lemon and ginger are a classic combo. Just buy a bottle of lemon juice and some fresh ginger root. Chop the ginger into inch long chunks and keep it in the freezer. Then the next time you cook chicken leg or breast, splash in some lemon and grate in a lump of frozen ginger. Adjust the lemon to taste and sweeten with xylitol or similar. Equal quantities of French mustard and honey maybe a heaped teasp of each, works on pork or chicken as a glaze... [/QUOTE]
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