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Home made lo carb Ice Cream 10 minute prep
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<blockquote data-quote="Ponchu" data-source="post: 1985630" data-attributes="member: 496795"><p>The reason I asked is a bit of weirdness. </p><p></p><p>After 7 months of very low carb plus exercise, home made ice cream did not spike me. </p><p></p><p>It was made with raw milk, grass fed cream, egg yolks (free range) and about 50% less sugar (organic cane sugar) teaspoon vanilla extract </p><p></p><p>I was nervous trying it. </p><p></p><p>Yet a piece of Einkorn bread spikes me to very high numbers. </p><p></p><p>Is it the heavy fat content? </p><p></p><p>Negative: the next morning, I was over 100 (fasted) rather than my usual 83-85.</p></blockquote><p></p>
[QUOTE="Ponchu, post: 1985630, member: 496795"] The reason I asked is a bit of weirdness. After 7 months of very low carb plus exercise, home made ice cream did not spike me. It was made with raw milk, grass fed cream, egg yolks (free range) and about 50% less sugar (organic cane sugar) teaspoon vanilla extract I was nervous trying it. Yet a piece of Einkorn bread spikes me to very high numbers. Is it the heavy fat content? Negative: the next morning, I was over 100 (fasted) rather than my usual 83-85. [/QUOTE]
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