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Swiss Re - walking the walk

CherryAA

CherryAA

Well-Known Member
Messages
2,170
Type of diabetes
Type 2
Treatment type
Diet only
I had occasion to give a presentation in the Swiss Re Centre in Zurich yesterday. It was followed by a buffet.

The buffet was a low carb person's delight. Every single main course item had been perfectly presented for a low carb, person. No bread in sight anywhere, one tiny pasta choice, myriad small dishes including tiny plates of pork with cracking, lots of red meats, oils, nuts, fish, low carb creamed vegetables.

As we know Dr Schoenbee the Chief Medical Officer at Swiss Re is a committed LCHF guy. It appears his influence has reached their kitchens.

Looking round me, I had forgotten just how low carb friendly Switzerland is. Sausages for sale at train stations, no buns.

My friend gave me lunch today
Raw calves liver with lemon juice and sea salt, caufliflower soup and cream. Both gorgeous, not a carb in site.
Tonight its blood sausages in butter.
No wonder they are such a strapping bunch who live so long !
 
I'm booking my flight...! although in our house flying to Switzerland has a slightly darker meaning (especially one way)!
 
I draw the line at raw liver and black pudding. Nothing could persuade me that they could possibly be delicious. This from someone used to having offal.
 
both are utterly delicious - try it you might be pleasantly surprised - it has to be proper calves liver though - not any old liver !
 
I believe tripe is making a come back. I put raw liver in the same category calves liver or not no way.

Not since I watched the film Rosemary's Baby.
 
Guzzler said:
I draw the line at raw liver and black pudding. Nothing could persuade me that they could possibly be delicious. This from someone used to having offal.
Click to expand...
Try the French Boudin Noir - wondrous stuff !
 
CherryAA said:
Try the French Boudin Noir - wondrous stuff !
Click to expand...
I had to google that. It is said that black pudding, traditionally made in the north of England rivals any of that made throughout the world. Beleive me, I had it as a child along with tripe, as an adult I can honestly say that I would not have either ever again. Not because it is offal, I enjoy liver, kidney, heart and sweetbreads but there is something about black pudding I cannot abide.
 
What did you speak on?
 
Guzzler said:
What did you speak on?
Click to expand...
I used to be on reinsurance but am now a film producer. I was asked to talk to a women's group on the subject of ' competence creates opportunity and following new paths '
My next big goal is to make a documentary to prove to the world that embracing low carb , cutting out processesd foods and leaving good gaps between foods will make everyone healthier no matter where they start but with a particular emphasis on losing weight and regaining control of diabetes . Hopefully some of the great stories from people on here can contribute to helping me get the message across eventually. ( I will start a thread on that when I've got a clearer plan on how to make an impact
In the meantime reconnecting with Swiss Re given their stance on the subject seemed a good starting point !
 
ok, as a committed vegetarian for 35 years, plus being a fish-eater for the last 5 years, i am now totally grossed out ... but hey, whatever floats your boat!!! enjoy the blood and guts all you lovely lo-carbers - and here was i thinking that the main Swiss claim to culinary fame was chocolate .... :p
 
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