Sometimes an itch needs scratching.
Do let us know what you decide on doing and the results.
This is worth thinking about @LivingLightly because it happens most early in the morning. I thought it was because I used to have fruit for breakfast but its worth trying a big drink.Is this craving for juicy fruit an understandable hankering after something you know you shouldn't have or are you just plain thirsty? Would sipping your favourite low carb beverage help to assuage those cravings?
I have a glass of fridge cold sparkling water first thing and that puts a stop to my certain cravings, worth a tryThis is worth thinking about @LivingLightly because it happens most early in the morning. I thought it was because I used to have fruit for breakfast but its worth trying a big drink.
Where they are grown (i.e.lots of placaes), the locals often cut an end off, then squeeze the pulp out, a but like an frozen ice pole, or such like. They can become veerrrrrry skilled in this, to be clean and leave almost pulp free skings and stones.Ahhh, I used to be able to destroy a mango standing over the sink, ho hum.
Absolutely.Thank youI have a glass of fridge cold sparkling water first thing and that puts a stop to my certain cravings, worth a try
ooooooh I live in hope. Thank youif it's any consolation, I can now have those fruits, although I try to keep it to "a biit"
Never say never.ooooooh I live in hope. Thank you
Where they are grown (i.e.lots of placaes), the locals often cut an end off, then squeeze the pulp out, a but like an frozen ice pole, or such like. They can become veerrrrrry skilled in this, to be clean and leave almost pulp free skings and stones.
I nodded my head up and down the whole way through this post @Resurgam and can absolutely see it as a future plan. The danger for me is if I treat carbs the way I used to treat weight watcher points or slimming world syns they will all be gone by lunchtime and I will be ravenous by 6pm. This is okay now and then (eggs and cheese for dinner) but my history would suggest it would become the norm so for now I'm trying to space my carbs out across the day.For me any carb is a carb, so rather than worry about the source of carbs I just count them up.
I buy the 'fun size' apples, the smallest citrus fruits, ordinary lemons as well as the frozen berries from Lidl. I don't have one every day, and I have to confess to wasting a few of them as they've gone bad before I could eat them, but I seem to be able to cope with them - but if I ate a large fruit I might then not eat any more carbs for 24 hours, and might well have not eaten carbs that morning if I knew there would be fruit later.
I found that I could not cope with carbs as well in the morning as in the evening, and if I have two meals a day I would set my limits at 10 and 30gm if all was as usual.
I don't think I've eaten a banana for 7 years or more - I did eat the pulp of the oranges I used to make the Christmas cake as I put in fresh orange and lemon juice along with the Martini Bianco I use to soak the fruit, but it seems that such infrequent and cautious intake of carbs is fine - but I had found that my HbA1c was 43 only weeks before so felt that I had some leeway.
You need to know yourself as some people, if they eat carbs they can't stop themselves from eating more. I used to be like that when I felt all was hopeless, but now I know that I can do it, I do it.
I found by using a test meter that my first meal of the day needed to be lower in carbs than my evening meal as I could not deal with them as easily then.I nodded my head up and down the whole way through this post @Resurgam and can absolutely see it as a future plan. The danger for me is if I treat carbs the way I used to treat weight watcher points or slimming world syns they will all be gone by lunchtime and I will be ravenous by 6pm. This is okay now and then (eggs and cheese for dinner) but my history would suggest it would become the norm so for now I'm trying to space my carbs out across the day.
"Martini Bianco" brought me a rush of nostalgia for my teens 40 years ago when martini and cinzano were the height of sophistication.
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