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Foods that you thought would spike you surprisingly dont

Have discovered I can have a fried slice of bread with my eggs and bacon with no high spike, mind I then have to have a fried tomato on the bread cose it makes the bread all yummy, I go up 0.7mmol heaven.
 
phoenix said:
Nuts and seeds in salads and with veg. Fish, avocado, olive oil in dressings and mayonnaise and tomato sauces. How about this mainstay of the Southern Med diet http://en.wikipedia.org/wiki/Sofrito
(all high in monounsaturated fats)
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I already do most of that. I can't eat nuts as they make me sick, literally. I do spread my fats out between lunch and dinner, with just full fat yogurt and berries for breakfast. Cheese was my saviour as it has stopped my weight loss.


AndBreathe said:
How long has it been going on? I'd be tempted to give it at least a couple of weeks to sort itself out; a bit like carb lag?
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A slow but sure increase in fasting levels has been going on for about 4 weeks. I am going to try reducing the cheese especially in the evenings for a few days to see if it makes a difference.
 
Bluetit1802 said:
I already do most of that. I can't eat nuts as they make me sick, literally. I do spread my fats out between lunch and dinner, with just full fat yogurt and berries for breakfast. Cheese was my saviour as it has stopped my weight loss.




A slow but sure increase in fasting levels has been going on for about 4 weeks. I am going to try reducing the cheese especially in the evenings for a few days to see if it makes a difference.
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Could you consider adding a splash of cream to your yogurt in the mornings? Or perhaps making your own with added cream?
 
Tacos shells seem OK for me, but bearing in mind the discussion about delayed spikes I might need to retest.

I miss a bit of crispiness on lchf and tacos really hit the spot.

Pasta really spikes me.
 
Julie702 said:
Tacos shells seem OK for me, but bearing in mind the discussion about delayed spikes I might need to retest.

I miss a bit of crispiness on lchf and tacos really hit the spot.

Pasta really spikes me.
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Yes I don't get a spike with one taco shell and they are only 7 g of carb
 
Thank you @Julie702, sounds quite nice though it won't be HOT paprika for me :eek:
Are chilli flakes any different to using powder? I've seen them in a lot of recipes I've looked at lately
 
Julie702 said:
Tacos shells seem OK for me, but bearing in mind the discussion about delayed spikes I might need to retest.

I miss a bit of crispiness on lchf and tacos really hit the spot.

Pasta really spikes me.
Click to expand...
By the way - welcome to the "club" :)
 
Sable_Jan said:
Thank you @Julie702, sounds quite nice though it won't be HOT paprika for me :eek:
Are chilli flakes any different to using powder? I've seen them in a lot of recipes I've looked at lately
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@Sable_Jan I think chilli flakes aren't as hot once they are mixed in to something, and you have a bit more control over how many you use. I usually end up overdoing the powder! My daughter sprinkles them on stir fries or risotto to spice them up!
 
Julie702 said:
@Sable_Jan I think chilli flakes aren't as hot once they are mixed in to something, and you have a bit more control over how many you use. I usually end up overdoing the powder! My daughter sprinkles them on stir fries or risotto to spice them up!
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Thanks Julie

Didn't see any in Sainsbury's but I was looking for powdered/ground Star Anise but only found the whole ones - they DO smell lovely......
 
The amazing one I seem to get away with when I am at a Japanese restaurant is Udon noodles.

BTW I can't get away with malitol the sweetener they put in diabetic sweets and other products. I found that out when I bought diabetic halva!!
 
Bluetit1802 said:
Foods that have a very high fat content such as pizza can cause a delayed blood glucose spike. The fat in these foods slows the absorption of carbohydrates, which can result in normal levels two to three hours after eating and elevated blood glucose up to eight hours after.
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If it is of help to anyone I make "pizza" using slices of aubergine as a base. It works well. I make it under the grill.
 
Ricky said:
If it is of help to anyone I make "pizza" using slices of aubergine as a base. It works well. I make it under the grill.
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@Ricky Are aubergines those big purple things? I've never known what I would do with it so never bought one :D - how do you use it please?

@Julie702 - still not found chilli flakes - Salisbury's had crushed ones but they had a lot of seeds in them - I'd always thought the seeds of any "peppers" shouldn't be eaten.......guess I was wrong
 
@Sable_Jan - had a look at my jars and they are called crushed chillies. I have two jars, one is Schwartz and one is Sainsbury's own. They do appear to have some seeds, but I hadn't heard that you shouldn't eat pepper seeds.
 
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