Recent Content by Newlysweet

My diabetes nurse suggested it, yes, and I’m doing it, just in the form of a multivitamin. I’m alarmed to read the many ways in which Metformin messes about with metabolism- but the next-line oral meds are even pokier so Im sticking with it for now! Gut side effects noticeable but manageable for me

Blood gas, not has, sorry! Or at the very least a bicarbonate level

Have you had a blood has done? Lactic acidosis is a rare side effect of metformin, and acidosis can cause air hunger. Wouldn’t account for the reduced oxygen saturations though - is your measuring equipment accurate?

Sorry - just realised that you probably mean HBA1C 5%. I would get a medical opinion!

Just a query - HBA1C ranges from the 30s in non dabetics, through the 40s for pre diabetes/good control, above 50 for less good control. Do you mean yours has been under 50? Because that might mean your sugars have been high enough for long enough to cause foot circulation to be impaired. Sorry...

There’s a recipe on dietdoctor.com which melts together 100g high-cocoa chocolate, 80g butter, 50g peanut butter (and a splash of vanilla and pinch of powdered cardamom if you have/want them). Tip the mixture into a little (4x3 inch approx) lined container, and when it sets it’s like a fudge. I...

I notice that MacDs bun ‘bread’ is even higher sugar content than subways’ - wonder if they’re slipping it through as zero rated for VAT too?

Interesting, thanks - I’m just emerging from the strict low carb /weight loss phase, easing back to 90-100g/day in low GI form would give me more choices for the long haul. Fingers crossed my monitoring shows I can handle it too!

Hi Malcs, well done. May I ask how many grammes of carb/day is your personal goal/limit?

My issue is with eating as a social activity. I don’t want my life to revolve around ‘what I can’t eat’. I can generally find something adaptable (replace pasta/potatoes with veg/salad etc) on the menu when eating out, but if I go to stay with someone I would be *very* hungry if I didn’t take my...

PS I’m with you on the food waste - hate it.

My next challenge is to make some kimchi - that’s a fermented pickle, like sauerkraut but with a Korean spice in it, and (optionally) fish sauce, which I love!

Here it is! Make a brine with 150g rock salt and 1.5L water, dissolve salt well Finely chop (think piccalilli size veg) 1.5kg of veg - 2-300g each green tomatoes, cabbage, cauliflower, red/green peppers, mooli (daikon), onion. Immerse the veg in the brine overnight - use a plate to press down...

I saw a recipe for ‘chow chow’ (a pickle made from assorted above-ground vegetables ) in a weekend paper, then google found a low sugar version using erythritol instead of sugar but with a completely different method. So I hybridised the two, and I love it - tangy, crunchy, I have a spoonful...

Lagunitas daytime IPA, 4% alcohol, 3g carb per 330ml can. And sold in Asda so very easy to find!