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<blockquote data-quote="Celeriac" data-source="post: 992137" data-attributes="member: 188243"><p>If you could work out how you got the spikes, then you would be doing a lot lot better. </p><p></p><p>If you really lurve pasta, I suggest that you try courgetti/courgette spaghetti from a supermarket and invest in a spiraliser to make your own if you like it. You could also try konjac pasta - you'll find spaghetti, fettucine, angel hair pasta etc. Brands to look out for are Slendier, Eat Water, Bare Naked and Zero Noodles. They are chewier than pastas, but if you have a good sauce on them you get 95% of the pasta experience and well done for making your own sauces. If you use creme fraiche not cream, you should be able to make cream sauces too without fear of them curdling. </p><p></p><p>Whole milk is less carby than skimmed or semi-skimmed because of the fat content but if you try it and don't like it, you could try lactose-free milk (lactose being milk sugar) or non-dairy milk alternatives eg soya, almond - you do need to check the carb content, they aren't all low carb.</p><p></p><p>If you can't go cold turkey on sugar, I suggest sweeteners.</p><p></p><p>Pitta bread is usually lower carb than many traditional breads. Some people can eat bread, others can't. If bread spikes your BG, try crispbreads or a few of the lowest carb crackers you can find, slathered in butter. If you are still spiking, you'll have to ditch them, but if you look in the low carb recipe thread, you'll find recipes for breads using lower carb flours.</p><p></p><p>Metformin may not be as effective in the short term as lifestyle intervention, but long-term studies have shown it to be protective against several cancers and some heart disease.</p></blockquote><p></p>
[QUOTE="Celeriac, post: 992137, member: 188243"] If you could work out how you got the spikes, then you would be doing a lot lot better. If you really lurve pasta, I suggest that you try courgetti/courgette spaghetti from a supermarket and invest in a spiraliser to make your own if you like it. You could also try konjac pasta - you'll find spaghetti, fettucine, angel hair pasta etc. Brands to look out for are Slendier, Eat Water, Bare Naked and Zero Noodles. They are chewier than pastas, but if you have a good sauce on them you get 95% of the pasta experience and well done for making your own sauces. If you use creme fraiche not cream, you should be able to make cream sauces too without fear of them curdling. Whole milk is less carby than skimmed or semi-skimmed because of the fat content but if you try it and don't like it, you could try lactose-free milk (lactose being milk sugar) or non-dairy milk alternatives eg soya, almond - you do need to check the carb content, they aren't all low carb. If you can't go cold turkey on sugar, I suggest sweeteners. Pitta bread is usually lower carb than many traditional breads. Some people can eat bread, others can't. If bread spikes your BG, try crispbreads or a few of the lowest carb crackers you can find, slathered in butter. If you are still spiking, you'll have to ditch them, but if you look in the low carb recipe thread, you'll find recipes for breads using lower carb flours. Metformin may not be as effective in the short term as lifestyle intervention, but long-term studies have shown it to be protective against several cancers and some heart disease. [/QUOTE]
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