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How, I mean, just how??

B

bitofagit

Well-Known Member
Messages
64
Type of diabetes
Type 2
Treatment type
Diet only
Have carried the T2 thing around since about 2007 in greater/lesser degree and not worried too much about it, until now.
With a bit of a high count on last bloods decided change of diet required and entered into.
Now - food (good food) is my favorite subject and I am married to a fabulous cook (and I might say that it has taken me time and patience to get her to that level, not to mention the French holidays with tastings each day, necessary in such matters).
Here is my problem/dilemma:
I adore croissant and that family of breads ...... what the hell do I do now???
 
Well, if you are lucky enough to have a partner who likes to cook, maybe see if she is prepared to try keto bread recipes? (Or you could try them).

Disclaimer, I have no idea whether the following works but the picture looks nice

Keto Croissants | The Best Low Carb Croissant Recipe For Keto

These keto croissants are buttery and flaky, with airy layers inside and a slightly crispy outside. This classic pastry will...
imhungryforthat.com

But there are plenty of low carb delicious dishes , maybe look at this thread for inspiration on what the low carb forumites are eating?

What have you eaten today? (Low carb forum)

How lovely to have your own rhubarb patch. We’d better not fall out with our neighbours or our plentiful supply might dry up. I have sometimes stewed rhubarb in a similar way to you but I have a dreadful habit of wandering out of the kitchen when I’ve put things on to simmer, then forgetting all...
www.diabetes.co.uk

And if you buy a meter you will be able to tell how well your body tolerates particular items by testing before and two hours after. The perceived wisdom is that if the rise is less than 2mmol/L your body is coping. I have my doubts that croissants will be OK but everyone is different.

Good luck.
 
@bitofagit if you do ask Madame to try the croissant recipe I'd advise making sure you buy toasted/roasted lupin flour as the lupin ordinaire is gruesome and then some imho (and that of many other people). Best of luck but in general I find it best to avoid trying to "customise" most things. May I suggest you have the lowest carb croissant you can source, good butter and just do more exercise but definitely test pre and post?
 
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@bitofagit sorry to read of your problems.
I can understand a love of croissants. I have a craving for one now you have mentioned it.

I understand that with type 2 you need to watch the carbs that you eat.
However, I wonder if you have measured this impact of a crescent of joy upon your BG.
I am not suggest a flaky pastry binge but, given the amount of butter in them and how much fat slows down the digestion of carbs, I wonder how you would be able to tolerate an occasional croissant. Why don;t you try it - test your blood sugar, eat a croissant and then test again in two hours.
 
Well chaps and chapesses, you have talked me into it. I shall term it 'scientific' and wade into eating one of the unmentionables testing as I go.

Just a thought - if I were to eat 2 do you think the greater amount would provide a better sample for analysis?
 
bitofagit said:
Just a thought - if I were to eat 2 do you think the greater amount would provide a better sample for analysis?
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A sample of one may be inconclusive ... or experience some one off affects ... so it is a good idea to repeat the experiment.
But that would be one crescent of joy a day not one straight after the other.
At least, that is what I would do. Although I may have to ask my partner to remove temptation if there was another in the house.
 
One of the joys of type 2 is getting into cooking.
Bread first, muffins next, and now I have this to add to my homework list.
 

If you have 2, you double the chances of being disappointed.

In my world, I like to keep things simple, so would test 1 croissant and assess. If that goes OK, consider repeating (importantly, another day) to see if it was so. If it was indeed tolerable, only you can decide if you go with the win, or try testing the envelope.

Most of us find or found a the outset that we have "kryptonite" foods which throw in results that are way higher than they "ought to be", based on the ingredients etc, so testing will be your friend..

(As a fellow foodie, also living with an excellent cook, I haven't eaten bread in almost 10 years and don't miss it a bit, but only the individual can decide what they can or will walk away from.)
 
Yes yes yessss! getting into this now and your suggestions are commensurate with early morning rays of the sun shining through my bedroom window.
I have the following plan (with testing as I progress):
Starting Monday next - eat one of the cushions of delight for breakfast (not before 10.00am) record result, following day eat 2 of those delightful comestibles and record. This is to be viewed in a positive light. Obviously if I happen to fall over it might not be that positive.
Results to be published in due course
 
Can you try to have a croissant with savoury things? Cheese, for example?
 
Bludnok said:
Can you try to have a croissant with savoury things? Cheese, for example?
Click to expand...
I don't think it's the savouriness that could help. Savoury food can still contain significant amounts of carbs.
However, something fatty like cheese can increase the digestion time of the carbs.

Nom nom nom .... ripping of pieces of flaky delight and wrapping them around pieces of gooey brie. I feel like I've gone to heaven just dreaming of it
 
bitofagit said:
We seem to be pushing the envelope a little. Naughty Bludnok!

For me it has to be apricot jam. Perhaps just a little, a mere smear across the heavenly clouds (I might be dribbling)
Click to expand...

For me it's home-made marmalade, which is much sharper than anything in a shop, on fresh bread with a goodly amount of butter, or, even, creme fraiche. Or same fresh bread with really good quality cheese.
 
Brie and Bacon nom nom nom
 
CatsFive said:
For me it's home-made marmalade, which is much sharper than anything in a shop, on fresh bread with a goodly amount of butter, or, even, creme fraiche. Or same fresh bread with really good quality cheese.
Click to expand...
The best marmalade I have ever eaten was in a small French vegetarian hotel in the Spanish mountains just south of Granada.
The pot was huge. The flavour was intense.
The window was open.
I could reach the oranges in the tree just outside.

Bliss!

(And it was eaten without croissants ... despite the French proprietor.)
 
All this talk of croissants and marmalade has awoken a sourdough baking craving. I got into bread baking during Lockdown and carried on until diagnosis, shop bread didn’t taste half as good as my own and I liked making it. I suppose I should test some whilst I’ve got the Libre up & going. In the interests of science & experimentation, of course.


Although it’s the thought of never having sticky toffee pudding again that really upsets me!
 
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