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No gas no gain. Colonic gas is produced by bacteria metabolizing (fermenting) any food that escapes digestion in the small intestine and enters the large intestine or colon. 60% plus of this gas in Hydrogen, H2. In 2007 it was discovered that H2 is a selective free radical scavenger (a...

You may want to think about staying on a low dose of metformin. There is a lot of interest in antiaging effects and cardioprotection from metformin even for non diabetics:

The 47g of carbohydrate will be starch, and that is not likely to be good carb as it will spike blood glucose within an hour. Starch is as bad as sugar for increasing blood sugar (glucose). The only good carbs are fibres and prebiotics and they are listed separately. Posted edited by...

LCHiFi (low carb, high fibre) is the way to go, follow that mantra and you won't go far wrong. Your GP seems to be a bit of a robot, not keeping up with the science. Try fiberflour

This flour is mainly oat bran and can be used for bread, pizza, pancakes,etc FIBERFLOUR NUTRITIONAL INFORMATION PER 100G Energy 333 Kcal /1337 KJ Fat 9.3g: of which Omega3 alpha-linolenic acid 4g Carbohydrates 15.9g of which: starch (from oat bran) 14.9g Fibre 41.3g Protein 24.5g...

Check out this product for value for money FIBERFLOUR NUTRITIONAL INFORMATION PER 100G Energy 333 Kcal /1337 KJ Fat 9.3g: of which Omega3 alpha-linolenic acid 4g Carbohydrates 15.9g of which: starch (from oat bran) 14.9g Fibre 41.3g Protein 24.5g INGREDIENTS Oat bran, golden linseed...

The 42 g of fibre is from a 9 different sources, a third is soluble fibre. Oat bran and linseed has multiple fibre types and polyphenols eg beta-glucans and lignans. Regarding price it should not be compared with cheap high glycemic wheat flour but nutraceutical prebiotic and omega3 supplements...

Also don't underestimate the beneficial effects of fibre fermentation on diabetes, inflammation, gut permeability, etc. etc. http://www.lonjevity-foods.com/blog/high-fiber-diet

Some people have reported good results with bread makers. I have used the bread maker on the dough setting (ie as a mixer) then turned out and used for pizza, flatbreads and rolls. A few tips for baking with breadmakers, use a smaller amount than usual say 200 to 300 gms of flour with 75%...

I am the doctor who developed fiberflour. I did this after years of experimenting and blending loads of different ingredients at home. Nut flours are great but they are expensive and fail to hold together in your baked goods and are hopeless for bread ie no rise or texture. I know gluten has a...

Low carb very important no question but there are loads of studies showing protective effect of fibre on diabetes and the biological mechanisms are becoming clearer: similar to the cure of diabetes with gastric bypass surgery where undigested food enters the hind gut and stimulates microbial...

I am the doctor who developed fiberflour. I did this after years of experimenting and blending loads of different ingredients at home. Nut flours are great but they are expensive and fail to hold together in your baked goods and are hopeless for bread ie no rise or texture. I know gluten has a...

Hi Michelle The US has different nutritional label rules from EU. The EU labels fibre separately from carbs so you don't have to do the subtraction. The US includes fibre as a subtotal of carbohydrates and lists as: Total Carbohydrates X gm...of which fiber Y gm. Fibre is important for so many...