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Hello and ?Advice re Carbs
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<blockquote data-quote="Mbaker" data-source="post: 1969263" data-attributes="member: 256617"><p>Hi [USER=499205]@Greyhoundwalker[/USER] [USER=25759]@daisy1[/USER] will soon be along to provide you with great information. For most people exercise is forgive the pun the icing on the cake, as most are not prepared to train for 4 to 5 hours a day to get as big an impact as dietary change. Diet is around 85% of the whole picture (for some 100%). In my case I do train at a high amateur level so I perhaps have a different ratio. Your exercise choices are great, along with the walking (a tip is to do the walking where possible after any meal, as this drops blood glucose).</p><p></p><p>A large baked potato has 18 teaspoons of sugar so is not the best choice (in my view for anyone). You might consider swapping potato for cauliflower or celeriac, there are many recipes online. I make flax meal mug bread which if you like cream cheese, cheese on toast or marmite is a great low carb replacement (in a cup - quarter of a cup of flax meal, half a teaspoon of baking soda, an egg. Stir and microwave for between 1 minute and a minute 30 (depends on the strength of your microwave). If my oven has been on I put this in there for a few moments, as it can be a bit moist, or I let it totally cool. Both glycaemic load and value matter, but even a lower load, which will reduce the spike, still requires the hit of insulin, just over a longer time period; this is still bad for someone glucose intolerant. Fat will blunt the hit of higher glycaemic food, but a simpler way to use alternatives.</p><p></p><p>Pancakes are a good alternative to bread. I make mine using coconut flour (quarter cup of coconut flour, quarter cup of cream cheese, 2 eggs, a teaspoon of baking soda - blend until consistency is smooth. I use butter or MCT oil in pan (lowish heat) and turn the pancakes when bubbles appear. If you have a waffle maker this works well also.</p><p></p><p>Some ideas (the chips are butternut squash):</p><p>[ATTACH=full]30785[/ATTACH]</p></blockquote><p></p>
[QUOTE="Mbaker, post: 1969263, member: 256617"] Hi [USER=499205]@Greyhoundwalker[/USER] [USER=25759]@daisy1[/USER] will soon be along to provide you with great information. For most people exercise is forgive the pun the icing on the cake, as most are not prepared to train for 4 to 5 hours a day to get as big an impact as dietary change. Diet is around 85% of the whole picture (for some 100%). In my case I do train at a high amateur level so I perhaps have a different ratio. Your exercise choices are great, along with the walking (a tip is to do the walking where possible after any meal, as this drops blood glucose). A large baked potato has 18 teaspoons of sugar so is not the best choice (in my view for anyone). You might consider swapping potato for cauliflower or celeriac, there are many recipes online. I make flax meal mug bread which if you like cream cheese, cheese on toast or marmite is a great low carb replacement (in a cup - quarter of a cup of flax meal, half a teaspoon of baking soda, an egg. Stir and microwave for between 1 minute and a minute 30 (depends on the strength of your microwave). If my oven has been on I put this in there for a few moments, as it can be a bit moist, or I let it totally cool. Both glycaemic load and value matter, but even a lower load, which will reduce the spike, still requires the hit of insulin, just over a longer time period; this is still bad for someone glucose intolerant. Fat will blunt the hit of higher glycaemic food, but a simpler way to use alternatives. Pancakes are a good alternative to bread. I make mine using coconut flour (quarter cup of coconut flour, quarter cup of cream cheese, 2 eggs, a teaspoon of baking soda - blend until consistency is smooth. I use butter or MCT oil in pan (lowish heat) and turn the pancakes when bubbles appear. If you have a waffle maker this works well also. Some ideas (the chips are butternut squash): [ATTACH=full]30785[/ATTACH] [/QUOTE]
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