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Exercise for controlling type 2 diabetes in underweight people
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<blockquote data-quote="Jenna2" data-source="post: 1474182" data-attributes="member: 404392"><p>Thanks AB, might try grinding macadamias! Currently I use a mix of almond meal (50%), gluten flour (i.e.wheat protein - about 10%) and the remaining 40% some regular high carb flour like wholemeal wheat, rice or barley flour or oat meal - usually a mix of these. I use this for a quiche or pie base and for my favourites: carrot cake and rhubarb cake. I find my gut tolerates this fairly well whereas 100% almond meal will cause problems given my tendency to eat the whole cake at one sitting! (stevia/erythritol as a sweetener).</p></blockquote><p></p>
[QUOTE="Jenna2, post: 1474182, member: 404392"] Thanks AB, might try grinding macadamias! Currently I use a mix of almond meal (50%), gluten flour (i.e.wheat protein - about 10%) and the remaining 40% some regular high carb flour like wholemeal wheat, rice or barley flour or oat meal - usually a mix of these. I use this for a quiche or pie base and for my favourites: carrot cake and rhubarb cake. I find my gut tolerates this fairly well whereas 100% almond meal will cause problems given my tendency to eat the whole cake at one sitting! (stevia/erythritol as a sweetener). [/QUOTE]
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