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<blockquote data-quote="JoKalsbeek" data-source="post: 2079648" data-attributes="member: 401801"><p>You will be okay, and you won't have to do this alone, nor get it right overnight now you've turned your new leaf. And get yourself some extra dark (85% or more) chocolate. If it's too bitter to your taste, add a mouthfull of cream (or even better, a heaped teaspoon clotted cream. Heaven!). You won't go through a whole bar in one sitting because one or two pieces'll be quite enough, and it does hit the spot. Without mucking up your bloodsugars.</p><p></p><p>And yeah, it's a lot of information, but you've got time to learn it at your own pace. For me, taking notes helped. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite2" alt=";)" title="Wink ;)" loading="lazy" data-shortname=";)" /></p></blockquote><p></p>
[QUOTE="JoKalsbeek, post: 2079648, member: 401801"] You will be okay, and you won't have to do this alone, nor get it right overnight now you've turned your new leaf. And get yourself some extra dark (85% or more) chocolate. If it's too bitter to your taste, add a mouthfull of cream (or even better, a heaped teaspoon clotted cream. Heaven!). You won't go through a whole bar in one sitting because one or two pieces'll be quite enough, and it does hit the spot. Without mucking up your bloodsugars. And yeah, it's a lot of information, but you've got time to learn it at your own pace. For me, taking notes helped. ;) [/QUOTE]
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