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  1. My weight has been stable for some time, and I dropped my intake of carbs to below 40gm per day to try to restart the process of losing weight.I have seen my shape changing, and have felt very well for some time, but this morning I finally saw just a flicker of compliance - in that I am below 100kg again.
    It is not quite back to the lowest level I reduced to, but I think the trigger for it is changing from salad to stews. They are based on a mix of veges which is less than 4 percent carbs, so it has been difficult to eat even the 40 gm of carbs I made my limit - plus I have eaten all of October's bread 'ration' and also sleeping late, after my husband has got up, so several hours undisturbed sleep. Whatever the cause, I will seek to encourage it.
  2. Last weekend was the knitting machine exhibition - delayed from March, to which I was invited.
    It was not until I went to the stand where all the monthly magazines were laid out that I realized that I had not been getting them recently, and when I checked at home later on, I realized that 'recently' was from the time I was diagnosed, back in November 2016.
    I have arranged for all the back issues to be posted to me, if available, and also for a subscription - but as machine knitting is my profession, and interest too I am a bit dismayed to think that I never noticed that I was no longer supporting the last remaining magazine in the UK.
    I can only put it down to the effects of the Metformin and Atorvastatin I took for a few weeks up to Christmas 2016 - but it was quite a shock to think that it is almost 2 years, and it never occurred to me that I was no longer getting a magazine I have been reading for decades.
  3. Apart from not having any more of the milled seed mix the bread experiment is going fairly well - the bread I made for this month is quite good - I need to weigh the dough carefully before baking and calculate the percentage carbs. I know that there are a lot of lower carb ingredients included in my normal bread mix, so it has to be reduced carbs.
    I think that if I could find some wheat gluten it would help with the rising - but most places which supply it are mail order and the cost to post is prohibitive.
    I do have a dark brown bread which is no heavier than the protein bread I buy, and the recipe makes three small loaves.
    I am tempted to add another cup of bread flour to the recipe and make four loaves, then freeze three and have one a week, rather than have all three loaves sitting on the worktop tempting me to eat them up before they go stale. I think that I could cope with a loaf a week if it is a small one, and baking them once every four weeks.
  4. Finally got around to making another batch of bread and it seems to be just about rising with the amount of flour I am using, even with another cup of non gluten ingredient.

    The recipe is now 4 cups of flour of various sorts - as per the first recipe, plus one cup of psyllium flour, a 200 gm bag of Alesto super seed mix 150gm of ground almonds, a small amount of lard, one tsp of salt one tsp sugar two pints of hot water, mixed and left overnight, then two sachets of yeast and kneaded next morning, Divided into 2 lots of 700gm in small tins and the rest in a slightly larger tin, then left in a warm place to rise.
    When I turned the oven on to heat up I sprayed the top of the loaves with water to soften the crust, hoping for some extra rise as they warmed up before cooking.
    The loaves needed to cook for quite a long time, and I removed from the tin and put them back inn the oven for ten minutes as they were still damp, turned off the oven and left the loaves in there.
    This morning they are done, and although not so breadlike as the first lot they are perfectly edible. Cooking at 180 degrees C prevented the seeds from burning. My Lidl has stopped selling the super seed mix so I will try to find a substitute.
  5. I tried to make some small loaves adding 1/2 a cup of psyllium flour and a cup of coconut flour to the recipe I used in July.
    I had to add another pint of water to the dough to get it mixed, and then it did not rise much - and the result was rather like malt loaf.
    It was just about edible, and it toasted well, but I really need some gluten on its own I think in order to make the dough retain the carbon dioxide from the yeast.
    I will see what I can find for my next experiment next month.
  6. My diabetes is well controlled now, and I want to keep it that way, but I used to like cheese or kippers with the Lidl rolls, and do miss them, so I have been thinking for some time about adding in lower carb 'fillers' to my standard bread recipe to see if I can reduce the impact of the bread flour, which is usually somewhere about 75 percent carbs. I can't get the specialist ingredients used by Lidl, but I thought that I would try to adapt my recipe to something I could manage to eat. I also have a lot of flour around from before I was diagnosed which would be rather a waste to just throw away.

    My July recipe was
    2 cups of bread flour
    1 cup of rye flour
    1 cup of chapati flour
    a small amount of lard
    1/2 tsp salt
    1/2 cup of psyllium flour
    200 gm of mixed milled seeds from Lidl - linseed chia and something else
    1 tsp sugar
    water to make a dough just too wet to knead - mix with a strong spatula or even garden trowel (I have a stainless steel one I keep just for the mixing of bread, and a large stainless steel bowl too).
    Leave the dough overnight for the gluten to develop.
    There was about 2 Kg of dough which I divided up into two large loaf tins.
    Next day mix in 2 sachets of fast acting yeast, knead well and put the dough into loaf tins in a warm place to rise, spray with a fine mist of water from time to time. Allow several hours and at least double in size - I call this brick bread as my previous loaves were white and fluffy, but it is not too bad if allowed a long rise. Once risen I removed it from the oven and increased the temperature to about 190 degrees C - the figures came off the dial surround long ago. I put in a bowl of water to make it humid and baked the loaves for 25 minutes then allowed them to cool out of the oven and took them out of the tins, but found they were still slightly damp underneath so I reheated the oven without the bowl of water, turned it off and then put the loaves in there to dry off.
    I would normally cook bread at a higher temperature, but the milled seed mix burns at 200 degrees, so slightly lower is better.
    After so long without bread it was far too good.
  7. 42
    My Hba1c is 42 - though really, with the heat and net sleeping well, and going back to work I suppose I could not really have expected anything very low - the boxes of strawberries might well have had something to do with it - and the melons nicely chilled in the fridge...
    At least the practice is taking some notice again.
    A suggestion to take statins was the first response.
  8. I was finally asked to make an appointment with the nurse to have further blood tests, and will get the results in August as I might well be away at a folk festival at the first appointment date offered.
    I was amused, as usual when my blood pressure was taken twice - plus the tourniquet had to be removed during the blood taking as it was leaking out around the needle, but then the hole sealed up almost at once, so I think my cardio vascular system is in good condition.
  9. My godmother died in June at the age of 89 - with children, grandchildren and great grandchildren and a lot of living done, but as I decided to attend the funeral and meet with family I have not seen in a decade, I discovered that she and several more of the family had/have diabetes.
    That means both of my parents could have had the genetic implications for it.

    My godmother was the last of the Tuvey children, my mother was her sister, which means I am now the oldest of the family.
    Of course I am the next generation, the oldest grandchild of Nana Tuvey - and we live to a good age as a rule, but even so - it is a sobering thought.
  10. I was talking to my sister, and her daughter is married to a type one diabetic.
    Not for the first time the family went out together and suddenly everything had to be stopped, they needed to treat a hypo - but the diabetic had nothing with him, so everyone was looking for sweets or a shop, they had to abandon everything planned for the day, get back to the car, drive to where they could buy a drink - and then a meal and then wait to see what the BG level was and then there was an injection of insulin required so back to the car and wait and check - and by then it was too late to do anything and so they went home.

    I know very well that a hypo can happen at any time, but as my sister said it is every time they want to go out, they have to wait until half the day has passed before leaving, and then there is some emergency - this time it was no hypo treatment, last time it was no insulin so they could not stay out and have a meal but had to drive home.

    It seems that he gets into a panic when things go wrong, yet makes no plans for his own safety - he also gets really angry when questioned - my sister asked if he had his insulin with him this time, as he did not have it with him on their last trip out, and said that he was very short with her. He really is not a man at peace with himself.
  11. The folk festival I am most involved in was last weekend - and the schools I have been involved with had teams there - the girls in their bright waistcoats got a lot of attention, and they did so well. There was a large procession and dancing all around the town. My daughter and son in law were there playing music for the young dancers and for Anonymous morris, the adult side we are with. We also went to various singing sessions.

    I got home absolutely exhausted at the end of each day, but it has been a wonderful success all round.
  12. We have had a proper family butcher around the corner ever since we moved here in the 1980s - they were the first people I told about my diagnosis as I went in to order a load of meat for the freezer.
    My husband called in to get some sausages and discovered that they were closing the next day.
    Apparently the owner, who is elderly has not been very well, and the two younger men must be close to retirement age or even past it, have been feeling the strain of keeping things going without him.
    My grandsons will miss the sausages, as that was always their first question when we arrived 'Have you bought some sausages?' right from when they could manage to say 'sausages' - with general joyful jumping up and down with cheering when I said 'of course'.
    Ah well - perhaps I can roast a chicken instead.
  13. I am having to remake a lot of clothes, either using the same materials of using the same pattern in a smaller size - I just realized how much smaller my waist is as the kilt I used to wear when diagnosed now wraps around twice rather than one and a half times.
    I think it was a fatty liver - my middle was rock hard so I could hardly bend over, and if I did I went dizzy.
    This chair is one with arms and goes up and down, but the more padded version is too high for me - it goes up and down, but goes ridiculously high and not low enough for my feet to be on the ground. That is so uncomfortable.
  14. Not that I am at all close to being skinny but this chair is getting very hard.
    I sit in it when using the computer and when practicing on my melodeons, and I am going to have to add extra padding as my own personal inbuilt layer seems to be ebbing away at quite a rate.
  15. I went down to Lidls on Christmas eve as I found that I did not have bread flour for the Yorkshire puddings.

    Whilst I was in there the manager began to put things beyond the tills to go for free.

    I got half a dozen boxes of button mushrooms and loads of bread - I don't eat it but the family do - a couple of bunches of flowers and a couple more things - it made the journey very worthwhile. I have a large freezer, so most of the bread went in there, and I have been indulging in mushrooms with every meal - I took some bread down to my daughter to go in her freezer - at least it was not all wasted.
    I am pleased that I can eat the revised recipe Yorkshire puddings without spiking - the three eggs, lots of fat and the larger amount of protein in the type of flour must combine - plus I make them smaller than I used to, though they do puff up remarkably.
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