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Healthy Low Carb ‘Convenience’ Snack

Nuts (not peanuts, which are technically not nuts, but legumes), biltong (dried meat jerky snack), pork scratchings, cheese, salami.

I can tolerate some whole fruit like apples after a meal - so that may work for some.
 
aris said:
Nuts (not peanuts, which are technically not nuts, but legumes), biltong (dried meat jerky snack), pork scratchings, cheese, salami.

I can tolerate some whole fruit like apples after a meal - so that may work for some.
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Thank you for the reply. I stopped eating apples, I really should try one post meal and with blood monitor readings before and after. I do miss them.
 
Grace04 said:
Thank you for the reply. I stopped eating apples, I really should try one post meal and with blood monitor readings before and after. I do miss them.
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Everyone is different - and i'm finding (through CGM) that meal order can make a difference too, so eating it after a large protein/fat/fibre laden meal works for me. You can also try cooking apples like Bramley's which have less sugar. Some people might not like the tart taste, but I don't mind it at all.
 
aris said:
Everyone is different - and i'm finding (through CGM) that meal order can make a difference too, so eating it after a large protein/fat/fibre laden meal works for me. You can also try cooking apples like Bramley's which have less sugar. Some people might not like the tart taste, but I don't mind it at all.
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I did used to enjoy a Bramley in a crumble. I’ve made rhubarb crumble with a low carb topping, I’ll give Bramley apple crumble a go sometime soon.
 
Grace04 said:
I did used to enjoy a Bramley in a crumble. I’ve made rhubarb crumble with a low carb topping, I’ll give Bramley apple crumble a go sometime soon.
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I meant eating raw - like a regular apple.

Eating an apple in the non-raw (cooked, pulped, or juiced), may well change the absorbability and its glycaemic impact.

Re-reading my statement, I should have said 'dessert apple' instead of 'cooking apple'.
 
aris said:
I meant eating raw - like a regular apple.

Eating an apple in the non-raw (cooked, pulped, or juiced), may well change the absorbability and its glycaemic impact.

Re-reading my statement, I should have said 'dessert apple' instead of 'cooking apple'.
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Ah, okay thank you for clarifying. I think, as you say, I would probably find a Bramley too tart to eat as a dessert apple.
 
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