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<blockquote data-quote="AloeSvea" data-source="post: 1054786" data-attributes="member: 150927"><p><span style="font-family: 'Tahoma'">Greetings [USER=194901]@Munkki[/USER]! Understood about life and being busy. Great to see you. Yes - travelling and eating out can certainly make being non-dairy challenging - I have found the same thing. </span></p><p><span style="font-family: 'Tahoma'"></span></p><p><span style="font-family: 'Tahoma'">Back in my own kitchen I find myself going to the ol' standby - blueberries and nuts - more than when I had cheese often as a snack. Upping my meat/fish, and salad, consumption. Lots of curried sauerkraut (the sauerkraut I bought just happens to be a curried one - super yum), and olives, and another standby - double concentrate tomato paste in small amounts as a key easy condiment.</span></p><p><span style="font-family: 'Tahoma'"></span></p><p><span style="font-family: 'Tahoma'">I had no idea I used cheese for flavour so much! (OK - I did!). Missing the creamier dairy now in the second week. But getting used to eating berries on their own. I actually opened the sour cream container and had a look at it last night. Smelt it! Imagined a baked potato and sour cream, especially when family members talked about using it up in that fashion so I wouldn't keep longing for it. (I'm starting to really believe there may be a morphine like substance in dairy!). Imagining fresh pasta with sour cream topped with parmesan. (I think I need to eat some breakfast.) (And of course as a diabetic treating with diet - no potato or pasta!)</span></p><p><span style="font-family: 'Tahoma'"></span></p><p><span style="font-family: 'Tahoma'">But, can't see any real difference in my BG levels. Fasting levels look - well - the same!</span></p></blockquote><p></p>
[QUOTE="AloeSvea, post: 1054786, member: 150927"] [FONT=Tahoma]Greetings [USER=194901]@Munkki[/USER]! Understood about life and being busy. Great to see you. Yes - travelling and eating out can certainly make being non-dairy challenging - I have found the same thing. Back in my own kitchen I find myself going to the ol' standby - blueberries and nuts - more than when I had cheese often as a snack. Upping my meat/fish, and salad, consumption. Lots of curried sauerkraut (the sauerkraut I bought just happens to be a curried one - super yum), and olives, and another standby - double concentrate tomato paste in small amounts as a key easy condiment. I had no idea I used cheese for flavour so much! (OK - I did!). Missing the creamier dairy now in the second week. But getting used to eating berries on their own. I actually opened the sour cream container and had a look at it last night. Smelt it! Imagined a baked potato and sour cream, especially when family members talked about using it up in that fashion so I wouldn't keep longing for it. (I'm starting to really believe there may be a morphine like substance in dairy!). Imagining fresh pasta with sour cream topped with parmesan. (I think I need to eat some breakfast.) (And of course as a diabetic treating with diet - no potato or pasta!) But, can't see any real difference in my BG levels. Fasting levels look - well - the same![/FONT] [/QUOTE]
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