Recent Content by Newlysweet

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!

I accidentally posted this in the wrong place on the site, so apologies for reposting here. I signed up to low carb 12 weeks ago when my HBA1C was found to be 56. GP advised me to try the ‘lose 15kg in 12 weeks’ thing, which I did using my fitness pal, this forum and diet doctor.com. I...

Hi all, I signed up to low carb 12 weeks ago when my HBA1C was found to be 56. I was advised to try the ‘lose 15kg in 12 weeks’ thing, which I did using my fitness pal, this forum and diet doctor.com. Pleased to report that everything has normalised, HBA1C 32, cholesterol dropped from 6 to 4.2...

Thanks, Mr_Pot. It’s the dried ones I use where I would otherwise use chickpeas/lentils. They stay white/beige when cooked, I wonder where the edamame green colour goes when they dry them!

Ive discovered soybeans as a tool in my low carb regime - they’re the lowest carb pulse, about 10g/100g cooked which is half that of lentils or black eyed peas, one third that of chickpeas. I haven’t found them in supermarkets, but health food shops or online.

Wikipedia says this about isomalto-oligodisaccharide: ‘Health claims for the various classes of oligosaccharides have been investigated by the European Food Safety Authority (EFSA) and found to be insufficiently substantiated. Therefore, health claims for oligosaccharides and prebiotics are...