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Potato - what's that? Not something I hanker after. Ripe peaches, aaah! better not to think about them.

Like most things in health and life, it's a compromise. I struggle with too high LDL cholesteril and triglycerides. Flora Proactive promises to lower LDL somewhat. When I tried it, I found that I really like the taste and texture, whereas I don't much like butter. I also struggle with the...

Cheshire cheese with Flora Proactiv margarine, 10 small green olives, pills. Coffee with double cream, creatine, MCT oil, Lion's Mane powder. Turkey leg chunks fried in best olive oil, Vadasz kimchi, Flora, cos lettuce, Hunter G. avocado mayo, French's mustard, pills. Mild Cheddar cheese...

Yes, tinned pink salmon can be rather dry. I like to use it in low carb fish cakes, as it is markedly cheaper than the tins of red. Currently the best price I can find for the 213g tins of pink salmon is £1.38 at Sainsburys (price matched to Aldi). Made into fish cakes, one such tin would be...

SO annoying!

Anyone living within reach of an Iceland can buy 3 x 330g packs of frozen wild pink salmon for £10, which undercuts Tesco, and even more so if you profit from Iceland's offer of 5% off with their Bonus card, plus an extra 10% off if you are over 60 and shop on a Tuesday! (NB I am not linked to...

Surely one of the great advantages of making one's own kimchi is that one is completely free to include whatever one likes and omit whatever one dislikes. Maybe only the salt is mandatory. (not even vegetables are compulsory, as I have seen a recipe for fermenting eggs!)

I read that to make fermented foods - and reap the benefits - you must use salt, NOT vinegar. Vinegar supposedly kills off the live cultures.

Wensleydale cheese, Castello Brie, mild Cheddar cheese, small green olives, Flora Proactiv margarine, raw almonds, raw macadamia nuts, Montezuma Absolute Black chocolate drops, rainbow trout fried in extra virgin olive oil, cos lettuce, pickled gherkin, Hunter Gather avocado oil mayo, French's...

I'm SO impressed!

Please, how are your mussels prepared? Do you cook your own? Where do you buy them? I used to buy them in a jar, but the vinegar was too strong for my taste.

I'd love a recipe /instructions. I'm wanting to ferment my own but lack confidence.

My mouth is watering! Unfortunate,I'm reading this just before bed and I really don't want to eat any more tonight. In any case, the food in my fridge is not half so interesting as yours. I need to be more enterprising in my shopping.

I agree, reducing bg levels should stop the damage from getting worse, but not all damage can actually be reversed, or reversing it may take a long time (weeks, months, even years). I am basing this on Dr Richard K Bernstein's classic book "Diabetes Solution". Dr B has generously made a lot of...

Brilliant !

You might like to have a look at the Youtube videos called "Beat Diabetes" by Dennis Pollock. He has often mentioned his own diabetes history, when as a young man he suffered from Reactive Hypo and Hyper-glycaemia. Lots of the thousands of people who have contacted him and shared their stories...

Before I began eating low carb to try to lower my bg levels, I used to have mega problems with acid reflux and other digestive problems, including dreadful bouts of constipation. My worst known A1c was only 41, but I had packets of Rennies stashed in every room of my house, and every handbag...

You can get a fasting C-peptide test done privately - I did. C-peptide is a marker for insulin level, and seemingly easier to test for than insulin itself. However, the test will probably cost you over £100. At the same time as the C-peptide test he will need to have a fasting blood glucose...