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<blockquote data-quote="covknit" data-source="post: 1483719" data-attributes="member: 346585"><p>I like lidl extra thick cream on berries. Just spoon it out. I never add sugar to anything. sugar is 100% carb and most of the substitutes seem to be 80+. I did buy two sugar substitutes in Aldi but only have used a couple of tsps so I will not give a suggestion of preference.</p><p></p><p>I do find cream very useful as a gravy or sauce with most meats. Heat some double cream using a fork like a whisk to thicken but it will reduce to desired consistency. Stir in some mustard and I have a quick lchf gravy. Dijon mustard is more delicately flavoured than wholegrain. Usually I saute some onion, garlic, mushrooms add meat and stir the cream through for the last couple of minutes.</p><p></p><p>My initial weight loss happened because I just avoided carbs. Use enough butter and cream to make sure you are not hungry. There is no need to use more fat/oil than what you consider normal amounts but I did a slow weight loss after the initial big drop. </p><p></p><p>I cannot help re meters but you can see how bad your Hba1c reading is my looking at the chart "50 shades of diabetes" Just google it. It starts at 31 which is green and works its way up 50 reading to very scary levels. Do make sure you never use oils and fats above their smoke points which you can find on wikipedia. If you want to do more than sautee you need to decide your own feelings about evil and good fats and oils. All oils and fats are a mix of saturated and unsaturated and there does not seem to be a lot of agreement over which are "best". Olive seems to gets the most good votes but is probably the one most promoted as "healthy". Olive has a reasonably neutral taste. For taste I prefer butter for leeks and mushrooms but there are many oils available.</p></blockquote><p></p>
[QUOTE="covknit, post: 1483719, member: 346585"] I like lidl extra thick cream on berries. Just spoon it out. I never add sugar to anything. sugar is 100% carb and most of the substitutes seem to be 80+. I did buy two sugar substitutes in Aldi but only have used a couple of tsps so I will not give a suggestion of preference. I do find cream very useful as a gravy or sauce with most meats. Heat some double cream using a fork like a whisk to thicken but it will reduce to desired consistency. Stir in some mustard and I have a quick lchf gravy. Dijon mustard is more delicately flavoured than wholegrain. Usually I saute some onion, garlic, mushrooms add meat and stir the cream through for the last couple of minutes. My initial weight loss happened because I just avoided carbs. Use enough butter and cream to make sure you are not hungry. There is no need to use more fat/oil than what you consider normal amounts but I did a slow weight loss after the initial big drop. I cannot help re meters but you can see how bad your Hba1c reading is my looking at the chart "50 shades of diabetes" Just google it. It starts at 31 which is green and works its way up 50 reading to very scary levels. Do make sure you never use oils and fats above their smoke points which you can find on wikipedia. If you want to do more than sautee you need to decide your own feelings about evil and good fats and oils. All oils and fats are a mix of saturated and unsaturated and there does not seem to be a lot of agreement over which are "best". Olive seems to gets the most good votes but is probably the one most promoted as "healthy". Olive has a reasonably neutral taste. For taste I prefer butter for leeks and mushrooms but there are many oils available. [/QUOTE]
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