Hi all. I have discovered this amazing website - I may be speaking too soon, but this website offers all sorts of things low-carb. It could be the answer to my prayers. On the other hand, everything might taste of cardboard!! Does anyone know this website? http://avidlite.co.uk/
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Low carb heaven
- Thread starter nannoo
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cugila
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Yes. there are a number of Topics on here about the store. Here is a link to just one you might want to remember ??
viewtopic.php?f=3&t=4733&start=0&hilit=avidlite
Ken.
viewtopic.php?f=3&t=4733&start=0&hilit=avidlite
Ken.
Beware of Avidlite, no delivery and no refund
The first time I used them they were great. The second time I didnt recieved the items or get my money back. They stated they had proof of delivery, but have so far failed to produce the proof.
They will not contact Royal Mail, they insist that I do this, which I have. Royal Mail advised that the sender must report it to them as they have all the details (ie when and where it was posted). Avidlite will not do this
I have had to logged a dispute with PayPal to claim my money back.
I would NOT recommend avidlite to anyone.
The first time I used them they were great. The second time I didnt recieved the items or get my money back. They stated they had proof of delivery, but have so far failed to produce the proof.
They will not contact Royal Mail, they insist that I do this, which I have. Royal Mail advised that the sender must report it to them as they have all the details (ie when and where it was posted). Avidlite will not do this
I have had to logged a dispute with PayPal to claim my money back.
I would NOT recommend avidlite to anyone.
AliB
Well-Known Member
Why do people always want to try and replace their 'normal' food with other similar products?
I see this on the Celiac forum I post on. People just end up swapping one ****** gluten carb for another ****** non-gluten carb! Often they are actually worse off because gluten-free carb stuff is typically much more carb-dense than wheat products. It is no wonder that so many who are gluten intolerant don't achieve the health benefits they are looking for on a gluten-free diet - because it is carbs in general that are the problem.
There is no way to successfully emulate carb products. As the linked post pointed out, they usually replace sugar with synthetic artificial sweeteners that have their own issues and bring their own problems. Because they are not natural they are foreign to the body and can cause more toxicity.
As diabetics often have enough problems with toxicity as it is, the less they burden their bodies with the better.
Tis far better to try and change the mind set. I watched the programme on Monday night with George Alagiah on BBC1 - 'The future of food' (the first of three progs) and it held a stark warning that our diet is probably going to have to radically change in the near future. We may have to rely, like they did during the war, on more local and home-grown produce and less processed **** - and hooray to that!
George finished the programme pointing out that all this ****** processed stuff that is being exported around the World is damaging the health of the World.
We are so indoctrinated to eat 'meat and two veg' followed by a 'pudding' and having to change those habits is hard. The combination is actually very bad for the body. Not only these days do many people not eat much in the way of veg, they very rarely eat it raw so they are not topping up their 'enzyme bank'. Fruit should be eaten on its own, preferably before a meal rather than after and better still, eaten for breakfast. Most days my breakfast is an apple - light, cleansing, detoxing and very nutritious. If I am still hungry later I will have another one, or a banana.
I have been trying very hard, and generally succeeding in getting out of the habit of having 'pudding' after my dinner. If I do occasionally, for a treat I just have a few berries a while later and some plain greek probio yogurt. My sweet tooth is falling out........
Last night before bed my BS was just over 5. The night before it was 4.7.
Move up on the couch - I'm on my way..............
To me 'Low carb heaven' is eating good, highly nutritious, unadulterated, unprocessed, fresh, vital and vibrant fruit and vegetables with a little protein if necessary, knowing that it is adding to my health rather than depleting it. I'd been there, bought the T-shirt. The front said 'I love carbs and sugar....' but unbeknown to me the back of it read '....and Diabetes loves me...........'
I see this on the Celiac forum I post on. People just end up swapping one ****** gluten carb for another ****** non-gluten carb! Often they are actually worse off because gluten-free carb stuff is typically much more carb-dense than wheat products. It is no wonder that so many who are gluten intolerant don't achieve the health benefits they are looking for on a gluten-free diet - because it is carbs in general that are the problem.
There is no way to successfully emulate carb products. As the linked post pointed out, they usually replace sugar with synthetic artificial sweeteners that have their own issues and bring their own problems. Because they are not natural they are foreign to the body and can cause more toxicity.
As diabetics often have enough problems with toxicity as it is, the less they burden their bodies with the better.
Tis far better to try and change the mind set. I watched the programme on Monday night with George Alagiah on BBC1 - 'The future of food' (the first of three progs) and it held a stark warning that our diet is probably going to have to radically change in the near future. We may have to rely, like they did during the war, on more local and home-grown produce and less processed **** - and hooray to that!
George finished the programme pointing out that all this ****** processed stuff that is being exported around the World is damaging the health of the World.
We are so indoctrinated to eat 'meat and two veg' followed by a 'pudding' and having to change those habits is hard. The combination is actually very bad for the body. Not only these days do many people not eat much in the way of veg, they very rarely eat it raw so they are not topping up their 'enzyme bank'. Fruit should be eaten on its own, preferably before a meal rather than after and better still, eaten for breakfast. Most days my breakfast is an apple - light, cleansing, detoxing and very nutritious. If I am still hungry later I will have another one, or a banana.
I have been trying very hard, and generally succeeding in getting out of the habit of having 'pudding' after my dinner. If I do occasionally, for a treat I just have a few berries a while later and some plain greek probio yogurt. My sweet tooth is falling out........
Last night before bed my BS was just over 5. The night before it was 4.7.
Move up on the couch - I'm on my way..............
To me 'Low carb heaven' is eating good, highly nutritious, unadulterated, unprocessed, fresh, vital and vibrant fruit and vegetables with a little protein if necessary, knowing that it is adding to my health rather than depleting it. I'd been there, bought the T-shirt. The front said 'I love carbs and sugar....' but unbeknown to me the back of it read '....and Diabetes loves me...........'
gbswales
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Re: Low carb heaven mmm
Much as I admire the strength of will involved in making complete life changes posts like this, unless read in conjunction with many others, can be discouraging to people who are really strugglingto make even small changes to their diet. I note that in all the descriptions you dont say that you enjoy your food (maybe you do in which case you are lucky!) but for many of us enjoying food and life in general are the key factors.
When I was young (I am 63 now) not many of the convenience foods were around and my mother used to spend ages in the kitchen preparing food, baking, daily shopping for fresh foods etc - and as I recall she hated it! In those days she was at home looking after me and the home and had all the time that we dont have now, in a world where typically both partners work full time.
Lifestyle changes like this involve a lot of work and effort and more importantly there can be long withdrawal periods -as with smoking. I gave up smoking over 30 years ago and I would say that it was 10 years before my mental approach matched the physical - even now 30 years on I sometimes think when I am stressed "it would be nice to have a cig". A few years ago for health reasons I had to quite drinking - I loved my wine and my beers - and 5 years on no meal really seems complete without them. Sure I know these things were probably bad for me but the point is that much of what is pleasurable is often bad for you and life without pleasure for me is no life at all.
Much as I admire the strength of will involved in making complete life changes posts like this, unless read in conjunction with many others, can be discouraging to people who are really strugglingto make even small changes to their diet. I note that in all the descriptions you dont say that you enjoy your food (maybe you do in which case you are lucky!) but for many of us enjoying food and life in general are the key factors.
When I was young (I am 63 now) not many of the convenience foods were around and my mother used to spend ages in the kitchen preparing food, baking, daily shopping for fresh foods etc - and as I recall she hated it! In those days she was at home looking after me and the home and had all the time that we dont have now, in a world where typically both partners work full time.
Lifestyle changes like this involve a lot of work and effort and more importantly there can be long withdrawal periods -as with smoking. I gave up smoking over 30 years ago and I would say that it was 10 years before my mental approach matched the physical - even now 30 years on I sometimes think when I am stressed "it would be nice to have a cig". A few years ago for health reasons I had to quite drinking - I loved my wine and my beers - and 5 years on no meal really seems complete without them. Sure I know these things were probably bad for me but the point is that much of what is pleasurable is often bad for you and life without pleasure for me is no life at all.
gbswales
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Also not all the things that diabetics have to give up are "****** foods" - for most people bread potatoes root vegetables fruit with sugar in it are perfectly healthy and "normal" things to eat - the problem with diabetics and celiacs is that we cannot enjoy the normal healthy foods that the rest of the population can - that probably explains why most of us look for substitutes as it is very hard to sit and eat with partners and family and watch them enjoy things that you love while you munch on something that simply isnt as nice.
natb said:
I have used Avidlite for a number of years. The service has always been excellent and delivery prompt. Recently the Royal Mail deliveries have been using the Tracked Service so if they say an item has been delivered it most certainly has been. This posting from natb sounds like a customer scam to me. I would wholeheartly recommend Avidlite to anyone who needs lowcarb, sugarfree foods.
AliB
Well-Known Member
gbswales said:
The trouble is that 'most' people don't realise that their health problems are actually stemming from the same source. We, and Celiacs/gluten intolerants are actually pretty fortunate in some ways because we can see what is affecting us and how, but when symptoms are not that obvious people have no concept that it is actually their diet that is causing the problems.
Most know how certain sweets can turn their kids into 'Tasmanian Devils', or the coffee can make them hyper, or alcohol can make them drunk, but they never equate their arthritis, or headaches, or fatigue, or mood swings, or........or........or........with what they eat or drink.
I don't equate natural foods with '****' in any shape or form and was not referring to these - only what is done to them. Of course any of these foods eaten in huge quantities are going to be a problem for most people - but most of us who are T2 Diabetic have got here because we have a problem with Carbohydrates. Of course we didn't have that problem when we were younger, when we could cope with them, but over time, the quantity and type of carbs we have had has gradually undermined our health and caused more major problems.
Had our diet always and only encompassed the carbs from natural foods and say, raw honey rather than sugar, then it is quite feasible that we may never have become Diabetic at all. Certainly when you look at cultures whose diets are confined to natural foods with nothing processed or that contains anything other than natural sugars they generally do not have a problem with Diabetes.
I, like many people never was a lover of fruit, but I have learned to love it and actually now love the freshness of an apple or the gentle sweet/tart flavour of berries. More importantly I now realise the health-giving properties of natural foods and the damage that the 'man-made' processed 'goodies' have done to me and am determined not to be caught in its trap again. They can keep their yummy goodies and the gradual and insidious damage that they cause. I no longer crave it and I am no longer jealous of others who eat it - actually I feel sorry for them.
We have become a very self-indulgent society wanting all things to be 'nice'. The problem is that there is 'nice' and there is 'nice'. If the only nice we knew was natural nice we would have no concept of the high-carb, high-sugar, high-salt, high-additive, highly-processed nice. Not being in its trap any more is actually quite liberating - my life no longer revolves around food and I now eat to live rather than live to eat.............
sugarless sue
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I recently tried out a bread which has been advertised widely in the press here as 'suitable for diabetics'. I tested before I ate it , 5.6 and ,within 20 minutes started sweating,not a good sign!! On the hour I was 10.2!On two hours I was 11! The highest reading I have ever had. Now this bread may be good for some diabetics on medication but it certainly was not good for me so ,regretfully,I will not be eating it again.Shame ,because it was very tasty too.
I was googlin' ‘round and found your discussion interesting.
Latest research points to the fact that gluten and sugar ingestion are major causes of type 2 diabetes.
The fungus candida albicans eats sugar. It attaches to the small intestine lining using HWP1, the same protein as gluten.
http://www.ncbi.nlm.nih.gov/pubmed/12826451
http://www.denvernaturopathic.com/news/celiac.html
http://www.ncbi.nlm.nih.gov/pubmed/7637543
http://www.ncbi.nlm.nih.gov/pubmed/3555340
http://www.patienthealthyself.info/Celiac_Disease_Article.html
The gut's immune system attacks candida by releasing the protein zonulin. Zonulin makes the small intestine lining permeable, and washes the candida into the bloodstream where the blood's immune system deals with it. Most people's immune systems learn to recognize candida by its attachment protein so that it can treat the affected attachment points. Because of this, people's immune systems cannot tell the difference between gluten and candida albicans. The response to both candida and gluten is intestinal membrane permeability. It dumps sugar, candida, zonulin and gluten into the bloodstream.
Type 2 diabetes is characterized by a cascade of actions:
Phase 1: Gluten protein A5 is an opioid. It mimics endorphin. It plugs into pancreas nerve cells. The nerve cells signal the beta cells to flood the blood with insulin. A5's opioid and the lack of blood sugar work on the central nervous system to make the host crave sugar.
Phase 2: Gluten protein WGA mimics insulin. Adipose cells waste their insulin transport chemicals trying to absorb sugar via WGA. But WGA does not transport sugar. This leaves sugar circulating in the bloodstream with nowhere to go.
Phase 3: Excess blood sugar starts eliciting insulin from the pancreas without the need for gluten.
Phase 4: Pancreas beta cells work so hard producing insulin that they stop working and stop producing insulin.
Autoimmune disease happens when an antigen attacks tissue, and the immune system responds by killing the compromised tissue. Type 1 diabetes is an autoimmune disease, usually caused by gluten and sugar. Type 2 Diabetes is not an autoimmune disease. The autoimmune conditions which accompany type 2 diabetes are the result of zonulin. Zonulin in the bloodstream causes neutrophil antibodies to spill the cytokine TNF-alpha. TNF-alpha causes other antibodies to release a cascade of inflammatory interluken and Cox cytokines.
Stop eating gluten. The lack of gluten will make you lose your craving for sugar. Then stop eating anything which tastes sweet ........anything.
..
Latest research points to the fact that gluten and sugar ingestion are major causes of type 2 diabetes.
The fungus candida albicans eats sugar. It attaches to the small intestine lining using HWP1, the same protein as gluten.
http://www.ncbi.nlm.nih.gov/pubmed/12826451
http://www.denvernaturopathic.com/news/celiac.html
http://www.ncbi.nlm.nih.gov/pubmed/7637543
http://www.ncbi.nlm.nih.gov/pubmed/3555340
http://www.patienthealthyself.info/Celiac_Disease_Article.html
The gut's immune system attacks candida by releasing the protein zonulin. Zonulin makes the small intestine lining permeable, and washes the candida into the bloodstream where the blood's immune system deals with it. Most people's immune systems learn to recognize candida by its attachment protein so that it can treat the affected attachment points. Because of this, people's immune systems cannot tell the difference between gluten and candida albicans. The response to both candida and gluten is intestinal membrane permeability. It dumps sugar, candida, zonulin and gluten into the bloodstream.
Type 2 diabetes is characterized by a cascade of actions:
Phase 1: Gluten protein A5 is an opioid. It mimics endorphin. It plugs into pancreas nerve cells. The nerve cells signal the beta cells to flood the blood with insulin. A5's opioid and the lack of blood sugar work on the central nervous system to make the host crave sugar.
Phase 2: Gluten protein WGA mimics insulin. Adipose cells waste their insulin transport chemicals trying to absorb sugar via WGA. But WGA does not transport sugar. This leaves sugar circulating in the bloodstream with nowhere to go.
Phase 3: Excess blood sugar starts eliciting insulin from the pancreas without the need for gluten.
Phase 4: Pancreas beta cells work so hard producing insulin that they stop working and stop producing insulin.
Autoimmune disease happens when an antigen attacks tissue, and the immune system responds by killing the compromised tissue. Type 1 diabetes is an autoimmune disease, usually caused by gluten and sugar. Type 2 Diabetes is not an autoimmune disease. The autoimmune conditions which accompany type 2 diabetes are the result of zonulin. Zonulin in the bloodstream causes neutrophil antibodies to spill the cytokine TNF-alpha. TNF-alpha causes other antibodies to release a cascade of inflammatory interluken and Cox cytokines.
Stop eating gluten. The lack of gluten will make you lose your craving for sugar. Then stop eating anything which tastes sweet ........anything.
..
sugarless sue
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Most low carbers avoid flour based products anyway and benefit from not eating these by lowering their blood sugars and losing weight which in turn lowers their insulin resistance.
AliB
Well-Known Member
Veggie that is very interesting. I have learned a lot about Gluten, Coeliac, Diabetes, et al over the last year or two but it was good to see it put into simple but scientific understanding.
Modern gluten is evil stuff (and dairy isn't far behind it). Whereas original wheat had about 2% gluten, over the last couple of hundred years or so since the days of Gregor Mendel, via hybridisation and genetic manipulation it has reached a point where it now apparently contains about 13%. As one eminent scientific journalist put it, have we in our quest for greater yields, more resilient growth and an ability to generate more financial rewards produced a food that is no longer digestible?
Not only that but flour is so highly processed these days that by the time the end product comes out it has little if anything in the way of nutrition in it and any 'replacements' that are added are usually in a cheap synthetic form and cannot be properly used by the body - in fact they may actually deplete nutritional reserves (if indeed by that time we actually have any!).
Yeasts and other pathogenic organisms feed on undigested carbs. Although Candida Albicans et al are often a normal inhabitant of the bowel, they can become pathogenic when they are allowed to proliferate. That proliferation is triggered by an overconsumption of carbohydrates. The interrelationship between the overconsumption and the microbes sets up inflammation which eventually damages the gut which then leads to even more 'in-digestion' and more food for the beasties. We then become trapped in an ever-increasing cycle of damage and inflammation and microbial proliferation which can then impact on any area of the body causing any kind of symptom - I am convinced that all our different 'dis-eases' are just different manifestations of the same thing! They are unique modern health issues that are unique to those cultures that follow the 'Western' Diet.
So many people live with external symptoms of being a 'fungus factory' like Athlete's foot, Dandruff and itchy scalp, fungal nail infections, thrush, and the charmingly named 'jock-itch' that they think it is normal - never realising that they themselves are actually fomenting the problem. If you have it outside then you are riddled with it inside.
I had had digestive issues for years, weight problems for years, hypos for years, issues with carbs for years, Athlete's foot and very obvious other signs of systemic Candida infestation for years. Unsurprisingly I eventually developed Diabetes 12 years ago at the age of 39. 18 months ago my digestion finally collapsed and it was only then on picking up a Coeliac/gluten intolerance link that really set me on the road via the Specific Carb Diet to reclaiming my digestion, and my health, back.
Within a few hours of withdrawing gluten (and dairy) from my diet the awful pains every time I ate and the raging diarrhoea stopped, never to return. I have gradually been rebuilding my health over the last 18 months by limiting my diet to fresh wholesome fruit, veggies, fish, a little meat and poultry, nuts, seeds, a little honey and yoghurt. My diet is simple but very nutritious, and it is surprising what you can do with that 'limited' but quite vast selection. The ironic thing is of course, that those who think my diet is limited actually confine their diet to a much smaller range of food! Duh. They only think I am limited because I can't and won't eat what they eat......
My Mum was Type 1 from the age of 16 and it was only about 4 weeks before she died in 2000 at the age of 64 from multiple organ failure that the possibility that she had Coeliac Disease was raised by one of the Hospital Doctors.
Knowing what I now know I am convinced that she had Coeliac Disease and a very strong intolerance to gluten. Although she tried giving up wheat for a while at one point it didn't make any difference so she dismissed it as a problem. Unfortunately, what she didn't realise is that you have to be TOTALLY gluten-free in order for it to work. She thought that stopping bread, cake and biscuits was enough. She didn't realise that there are a huge amount of 'hidden' sources of gluten.
There are causal links between Coeliac and Diabetes, especially type 1. Mum also had fertility issues (me, followed by a stillborn, followed by 10 miscarriages) and lifelong Anaemia, both of which are typical Coeliac issues. In latter years she developed digestive issues that I now recognise as typical also, but neither we in our ignorance, nor (as was their job, ha ha) did the Medical Profession pick up on the Coeliac link. I am convinced that had it been done so at a much earlier stage she might still be here.
My Dad also had digestive issues most of his life which I am now sure were also linked to Gluten intolerance. His other symptoms manifested as neurological issues - depression and very low self-esteem mainly and he too died 5 years ago at only 70. I am grateful that I know enough now to be able to help myself and my family, but I weep that it all came too late for them.
The 'Western' diet encourages the constant consumption of carbs. People eat (and drink) the stuff from the minute they wake up to the minute they go to bed. Cereals, sugar, cake, snacks, bread, chips, crisps, buns, biscuits, cookies, pasta, pizza, rice, crackers, pastries, pies, flans, sausage rolls, squash, soft drinks, beer, the list is just endless.............
The thing is - gluten intolerance can manifest in any form. Any health issue can come from a gluten/Candida problem in the body - it just depends on what the individuals' genetic vulnerability is. Because it is in so much food it is a very difficult thing to avoid, but it is not impossible. All these years gluten was controlling me. I have broken free and have 'wised-up' and I feel very grateful for that knowledge.
Modern gluten is evil stuff (and dairy isn't far behind it). Whereas original wheat had about 2% gluten, over the last couple of hundred years or so since the days of Gregor Mendel, via hybridisation and genetic manipulation it has reached a point where it now apparently contains about 13%. As one eminent scientific journalist put it, have we in our quest for greater yields, more resilient growth and an ability to generate more financial rewards produced a food that is no longer digestible?
Not only that but flour is so highly processed these days that by the time the end product comes out it has little if anything in the way of nutrition in it and any 'replacements' that are added are usually in a cheap synthetic form and cannot be properly used by the body - in fact they may actually deplete nutritional reserves (if indeed by that time we actually have any!).
Yeasts and other pathogenic organisms feed on undigested carbs. Although Candida Albicans et al are often a normal inhabitant of the bowel, they can become pathogenic when they are allowed to proliferate. That proliferation is triggered by an overconsumption of carbohydrates. The interrelationship between the overconsumption and the microbes sets up inflammation which eventually damages the gut which then leads to even more 'in-digestion' and more food for the beasties. We then become trapped in an ever-increasing cycle of damage and inflammation and microbial proliferation which can then impact on any area of the body causing any kind of symptom - I am convinced that all our different 'dis-eases' are just different manifestations of the same thing! They are unique modern health issues that are unique to those cultures that follow the 'Western' Diet.
So many people live with external symptoms of being a 'fungus factory' like Athlete's foot, Dandruff and itchy scalp, fungal nail infections, thrush, and the charmingly named 'jock-itch' that they think it is normal - never realising that they themselves are actually fomenting the problem. If you have it outside then you are riddled with it inside.
I had had digestive issues for years, weight problems for years, hypos for years, issues with carbs for years, Athlete's foot and very obvious other signs of systemic Candida infestation for years. Unsurprisingly I eventually developed Diabetes 12 years ago at the age of 39. 18 months ago my digestion finally collapsed and it was only then on picking up a Coeliac/gluten intolerance link that really set me on the road via the Specific Carb Diet to reclaiming my digestion, and my health, back.
Within a few hours of withdrawing gluten (and dairy) from my diet the awful pains every time I ate and the raging diarrhoea stopped, never to return. I have gradually been rebuilding my health over the last 18 months by limiting my diet to fresh wholesome fruit, veggies, fish, a little meat and poultry, nuts, seeds, a little honey and yoghurt. My diet is simple but very nutritious, and it is surprising what you can do with that 'limited' but quite vast selection. The ironic thing is of course, that those who think my diet is limited actually confine their diet to a much smaller range of food! Duh. They only think I am limited because I can't and won't eat what they eat......
My Mum was Type 1 from the age of 16 and it was only about 4 weeks before she died in 2000 at the age of 64 from multiple organ failure that the possibility that she had Coeliac Disease was raised by one of the Hospital Doctors.
Knowing what I now know I am convinced that she had Coeliac Disease and a very strong intolerance to gluten. Although she tried giving up wheat for a while at one point it didn't make any difference so she dismissed it as a problem. Unfortunately, what she didn't realise is that you have to be TOTALLY gluten-free in order for it to work. She thought that stopping bread, cake and biscuits was enough. She didn't realise that there are a huge amount of 'hidden' sources of gluten.
There are causal links between Coeliac and Diabetes, especially type 1. Mum also had fertility issues (me, followed by a stillborn, followed by 10 miscarriages) and lifelong Anaemia, both of which are typical Coeliac issues. In latter years she developed digestive issues that I now recognise as typical also, but neither we in our ignorance, nor (as was their job, ha ha) did the Medical Profession pick up on the Coeliac link. I am convinced that had it been done so at a much earlier stage she might still be here.
My Dad also had digestive issues most of his life which I am now sure were also linked to Gluten intolerance. His other symptoms manifested as neurological issues - depression and very low self-esteem mainly and he too died 5 years ago at only 70. I am grateful that I know enough now to be able to help myself and my family, but I weep that it all came too late for them.
The 'Western' diet encourages the constant consumption of carbs. People eat (and drink) the stuff from the minute they wake up to the minute they go to bed. Cereals, sugar, cake, snacks, bread, chips, crisps, buns, biscuits, cookies, pasta, pizza, rice, crackers, pastries, pies, flans, sausage rolls, squash, soft drinks, beer, the list is just endless.............
The thing is - gluten intolerance can manifest in any form. Any health issue can come from a gluten/Candida problem in the body - it just depends on what the individuals' genetic vulnerability is. Because it is in so much food it is a very difficult thing to avoid, but it is not impossible. All these years gluten was controlling me. I have broken free and have 'wised-up' and I feel very grateful for that knowledge.
My reply is going to seem quite lightweight after such profound responses - and I had only just realised that there were so many replies to my original question. I just wanted to say that so far I have had no problems at all from Avidlite - quite the opposite, they have been extremely helpful. When an item in a package didn't appear, they resent it without any question. As far as the products are concerned, I have noticed that some of the sugar substitutes cause bowel problems, but at least I can eliminate those in future orders. Their Atkins peanut butter cups are divine, only 2 carbs, and no digestive side effects for me - perfect for when you need a sweet fix. Their pasta and rice too are no different in taste from the "real" stuff and do not raise my blood glucose.
I agree with AliB that fresh foods would be best, and a diet without sweet-tasting products is ideal, but not everyone can do that. I am managing to keep my BS levels steady and low after years of having BS levels from 12 to 22. Low carbing is working for me, I have loads more energy, my symptoms are disappearing, my mood is better and I am losing weight. And that is with the help of low carb substitutes. However, gbswales makes some good points about eating being a pleasure, and it is one of life's delights. I will never disappear into the undergrowth and live on lettuce forever, and will have the odd "real" meal out in a restaurant or with friends, and go back to low carbing for the rest of the time.
I agree with AliB that fresh foods would be best, and a diet without sweet-tasting products is ideal, but not everyone can do that. I am managing to keep my BS levels steady and low after years of having BS levels from 12 to 22. Low carbing is working for me, I have loads more energy, my symptoms are disappearing, my mood is better and I am losing weight. And that is with the help of low carb substitutes. However, gbswales makes some good points about eating being a pleasure, and it is one of life's delights. I will never disappear into the undergrowth and live on lettuce forever, and will have the odd "real" meal out in a restaurant or with friends, and go back to low carbing for the rest of the time.
.
Been there, done that. After eating animal protein, fat and veggies for a while my tastes changed. Now I view the sugar and flour diet as livestock feed. And one doesn't have to look long at westerners to see the resemblance to a feed lot.
Tastes change.
Louisiana French, they eat a lot of shrimp and crawfish. We like to joke and say they like the bait better than the fish. It's really no joke about sugar, wheat and livestock. Somehow people started eating the food our food is supposed to eat.
..
Been there, done that. After eating animal protein, fat and veggies for a while my tastes changed. Now I view the sugar and flour diet as livestock feed. And one doesn't have to look long at westerners to see the resemblance to a feed lot.
Tastes change.
Louisiana French, they eat a lot of shrimp and crawfish. We like to joke and say they like the bait better than the fish. It's really no joke about sugar, wheat and livestock. Somehow people started eating the food our food is supposed to eat.
..
gbswales
Well-Known Member
- Messages
- 103
I see a lot of posts from people who claim to have interesting and varied diets and I dont hink for one minute they are not telling the truth. Though what is often missing from these posts is a list of the things that they do eat.
For many of us living in what is laughably called the real world there are factors of time and money that can (I am not yet saying does) make this difficult if not impossible.
Firstly weaning yourself off foods that you have eaten all your life and to which your taste buds have adjusted is extremely hard - akin I would suggest to giving up smoking - I gave up smoking 23 years ago and still long to smoke sometimes - if not "long" then i certainly still miss it.
Secondly, from what I have seen, adjusting to low carb eating is not cheap - in a world where most of us are trying to cut back all the time we need to see low carbing as cost neutral at the very least if it is going to be sustainable
Thirdly, time and convenience - most of my working life I have never taken a proper break because to me it is a waste of time to be at work relaxing - i would rather finish work 30 minutes earlier each day and spend real time at home. This means something for lunch that can be eaten at the desk while using the computer etc - so something that can be eaten one handed which is where the sandwich comes in.
Please can someone come up with a list that doesnt include NUTs - no I dont have an allergy and I do like the taste but after two months of low carbing I am already totally sick of them. I hate to say I am also getting a bit fed up with meat as well
For many of us living in what is laughably called the real world there are factors of time and money that can (I am not yet saying does) make this difficult if not impossible.
Firstly weaning yourself off foods that you have eaten all your life and to which your taste buds have adjusted is extremely hard - akin I would suggest to giving up smoking - I gave up smoking 23 years ago and still long to smoke sometimes - if not "long" then i certainly still miss it.
Secondly, from what I have seen, adjusting to low carb eating is not cheap - in a world where most of us are trying to cut back all the time we need to see low carbing as cost neutral at the very least if it is going to be sustainable
Thirdly, time and convenience - most of my working life I have never taken a proper break because to me it is a waste of time to be at work relaxing - i would rather finish work 30 minutes earlier each day and spend real time at home. This means something for lunch that can be eaten at the desk while using the computer etc - so something that can be eaten one handed which is where the sandwich comes in.
Please can someone come up with a list that doesnt include NUTs - no I dont have an allergy and I do like the taste but after two months of low carbing I am already totally sick of them. I hate to say I am also getting a bit fed up with meat as well
Spiral
Well-Known Member
- Messages
- 856
- Location
- Darkest Buckinghamshire
As a vegetarian low carber I eat a very varied and enjoyable diet. I have not eaten this well for very many years, possibly ever. And I don't spend my money on lower carb substitutes for my staples, so that it looks like the high carb **** I used to eat. The only seriously manufactured products I use these days are protien powder and sweeteners.
I buy my vegetables at my local street market, and because I am much more organised around food because there is so much that I can't eat, I'd say I was probably quids in as I'm not buying expensive pre=packed take away foods at lunch time as I did when I used to pop to M&S or Boots for a sandwich.
"Treats" are a different matter. Especially when it comes to the carb cravings I get, which are associated with my menstrual cycle :? They have the potential to seriously derail me, but I'm also pleased to say that I am largely managing that with over the counter things rather than specialist low carb products.
The only issue is a suitable sweetener as I don't like the aftertaste of Splenda in cooking. I'm currently using Perfect Sweet, which does seem to cook okay. And as I'm not doing this every day, the possible side effects of consuming sugar alcohols are minimal.
As for menus, this is a selection rather than what I eat
Breakfast
scrambled egg, mushrooms
lidl Greek yoghurt with double cream, flaked almonds and a few berries
cheese
protien shakes made with soya milk, tofo, protien powder and various flavourings
lunch
fresh raw salads and protien source - cheese, egg, hummus
leafy green salads and protien source
salad dressing include lime and olive oil, mustard vinagrette, lemon juice
egg mayo with spinach leaves
greek salads
dinner
ratatouille with either cheese or poached egg in them
spinach and paneer curry
cauliflower cheese
ommelette or fritiatta, content depending on the seasonal veg available
green salads with grilled goats cheese and toasted pecan
things with tofu
a huge variety of cheese
stuffed courgette
I could go on and on...
snacks
cheese
nuts
a slice of a low carb treat
protien shake
I also have some fabby low carb indulgent treats
mascapone cheese is a great base of a dessert - coffee, chocolate and strawberries are my favorite
lemon custard macaroon tart
chocolate cake - made with almond flour
and I'm trying a range of recipies from low carb cookery books.
I'm organised around food these days and it does not take a lot of time to prepare these things, certainly no more time than I have ever spent. Win/win situation for me. Although I think I'm spending the savings on test strips :shock: :roll: I can't imagine ever wanting to go back to my high carb ways, especially as the impact on my blood glucose has been so positive.
I also eat at my desk. I used to find sandwiches got crumbs in the keyboard. I can still create crumbs and drips :roll:
Does that help, gbswales?
I buy my vegetables at my local street market, and because I am much more organised around food because there is so much that I can't eat, I'd say I was probably quids in as I'm not buying expensive pre=packed take away foods at lunch time as I did when I used to pop to M&S or Boots for a sandwich.
"Treats" are a different matter. Especially when it comes to the carb cravings I get, which are associated with my menstrual cycle :? They have the potential to seriously derail me, but I'm also pleased to say that I am largely managing that with over the counter things rather than specialist low carb products.
The only issue is a suitable sweetener as I don't like the aftertaste of Splenda in cooking. I'm currently using Perfect Sweet, which does seem to cook okay. And as I'm not doing this every day, the possible side effects of consuming sugar alcohols are minimal.
As for menus, this is a selection rather than what I eat
Breakfast
scrambled egg, mushrooms
lidl Greek yoghurt with double cream, flaked almonds and a few berries
cheese
protien shakes made with soya milk, tofo, protien powder and various flavourings
lunch
fresh raw salads and protien source - cheese, egg, hummus
leafy green salads and protien source
salad dressing include lime and olive oil, mustard vinagrette, lemon juice
egg mayo with spinach leaves
greek salads
dinner
ratatouille with either cheese or poached egg in them
spinach and paneer curry
cauliflower cheese
ommelette or fritiatta, content depending on the seasonal veg available
green salads with grilled goats cheese and toasted pecan
things with tofu
a huge variety of cheese
stuffed courgette
I could go on and on...
snacks
cheese
nuts
a slice of a low carb treat
protien shake
I also have some fabby low carb indulgent treats
mascapone cheese is a great base of a dessert - coffee, chocolate and strawberries are my favorite
lemon custard macaroon tart
chocolate cake - made with almond flour
and I'm trying a range of recipies from low carb cookery books.
I'm organised around food these days and it does not take a lot of time to prepare these things, certainly no more time than I have ever spent. Win/win situation for me. Although I think I'm spending the savings on test strips :shock: :roll: I can't imagine ever wanting to go back to my high carb ways, especially as the impact on my blood glucose has been so positive.
I also eat at my desk. I used to find sandwiches got crumbs in the keyboard. I can still create crumbs and drips :roll:
Does that help, gbswales?
clearviews
Well-Known Member
gbswales........... beware of the eating at your keyboard mentality. I did that and now think this contributed to my developing T2 - the customer comes first, my food might be at 3pm, no time to walk to the take away shop to get it, brought back by one of the guys who was getting his afternoon 'smoko'.
After eating the way I have for 56 years it IS hard to change to something entirely different. I chose to do this as I want a tilt at a normal lifespan dying with both my feet on ('cos I love dancing).
Preparation is the key. Psyllium husk pancakes make a great wrap for cream cheese, smoked salmon, lettuce, avocado and scatter a few capers or whatever is your favourite LC filling. This roll-up can be sliced and presented as pinwheels for party food. Shred the pancake and add it to a clear vegetable soup as a sort of noodle.
Read all the LC web sites you can. There is a very good Aussie one that has lots of great recipes that got me started, then I started inventing and playing around with them. Think I have a great idea for a batter to coat prawns or fish with made from eggs, psyllium husks and shredded coconut. If it works I will post it!!!
After eating the way I have for 56 years it IS hard to change to something entirely different. I chose to do this as I want a tilt at a normal lifespan dying with both my feet on ('cos I love dancing).
Preparation is the key. Psyllium husk pancakes make a great wrap for cream cheese, smoked salmon, lettuce, avocado and scatter a few capers or whatever is your favourite LC filling. This roll-up can be sliced and presented as pinwheels for party food. Shred the pancake and add it to a clear vegetable soup as a sort of noodle.
Read all the LC web sites you can. There is a very good Aussie one that has lots of great recipes that got me started, then I started inventing and playing around with them. Think I have a great idea for a batter to coat prawns or fish with made from eggs, psyllium husks and shredded coconut. If it works I will post it!!!
Think this is an old post but I was attracted to the title. I Have read the thread through and found it very interesting. People here seem so opinionated in their views. I have to admit to feeling drawn to and sympathising with both sides. Having suffered a mysterioous skin complaint for two years all the info about bacteria etc. rang true for me and I can't help wondering where I would be heading if I hadn't changed my diet. ....I was becoming convinced I had morgellons... this strange and horrid parasitic infection that is big in the USA. I had scared myself wit-less looking at pictures on morgellons sites. There are so many people out there suffering with terrible, terrible skin conditions. Now I wonder whether it could be that many of these people are in a prediabetic or diabetic state (unknowingly) and many are perhaps like me, menopausal women (morgellons is more rife in females of that age.) and wonder if just possibly, 'diabetic, menopausal and eating a carbo rich diet' is just a really bad combination --which is lethal. Morgellons is weird, but I couldnt discount it as I recognised so many of the symptoms other 'would be ' sufferers described. But if this carbohydrate rich diet in diabetics prepares the way for bacteria to undermine the immune system the way it seems to, then I can believe that someone whose body is made susceptible in that way creates a breeding ground within themselves for bacteria and even paracites. Nasty thought !
I am just so so glad I found low carbing.
I am so so glad I embraced it so whole heartedly three weeks ago.
I sincerely empathise with all those people in this thread who talk about the difficulties of changing the habits of a life time, who seem to be struggling to find ways of eating healthily and giving up carbs and sugar, while keeping their love of food and variety in their diets. I agree that modern life demands our time and that changing eating habits, foods and patterns means changing our way of thinking about and engaging with food, something highly personal. It involves changing what we prioritise in terms of our food purchases and a whole host of other things which are unpredictable and scary.
So I can read this thread and see the polarization of opinions within it and yet still sit comfortably on the fence. Except that I know- at least in my own case... (and perhaps I have only very recently realised it) -that diabetes, my diabetes, is a time bomb. It has undermined my health and it seems like in the last few years that undermining of my health has snowballed.
And yet, in only three weeks of eating no processed foods, no carbohydrate rich foods (pasta, potaoes,rice or bread) and massively upping my intake of vegetables (perhaps x 5 from before) I feel so much better. I'm losing weight ...and this from someone who has never managed to keep a diet for longer than two weeks before in 52 years. Someone who doesnt readily adapt to change. Someone whose cupboards were well stocked with tins and packets with long shelf lifes...just in case war broke out tomorrow.
Well ...Which way do I go?????
with the
A)s ... the ones in this thread who post so strongly in favour of natural wholefood and who come across really quite opinionated and holier than thou?
or with the
B)s .. the ones, digging their heels in, the ones who are struggling with the mechanics and finances and time allowances of it all?
I JUMP!!!!
(A) side up....because
Its a time bomb... I can't afford (£s) not to change.
Its a time bomb... I cant afford to eat rubbish or massive carbs any longer, not now,
not knowing what its been doing to me and knowing how good I can feel when I don't do that.
Its a time bomb.... I dont dance... but I like my feet. Especially when they're attached.
My diabetes is my personal time bomb and only I can diffuse it. My heart is with the (B) group but my head knows the (A)group is right and I cant afford not to change my diet, my eating habits, my mentality a minute longer.
just do it.
Sparkles.
I am just so so glad I found low carbing.
I am so so glad I embraced it so whole heartedly three weeks ago.
I sincerely empathise with all those people in this thread who talk about the difficulties of changing the habits of a life time, who seem to be struggling to find ways of eating healthily and giving up carbs and sugar, while keeping their love of food and variety in their diets. I agree that modern life demands our time and that changing eating habits, foods and patterns means changing our way of thinking about and engaging with food, something highly personal. It involves changing what we prioritise in terms of our food purchases and a whole host of other things which are unpredictable and scary.
So I can read this thread and see the polarization of opinions within it and yet still sit comfortably on the fence. Except that I know- at least in my own case... (and perhaps I have only very recently realised it) -that diabetes, my diabetes, is a time bomb. It has undermined my health and it seems like in the last few years that undermining of my health has snowballed.
And yet, in only three weeks of eating no processed foods, no carbohydrate rich foods (pasta, potaoes,rice or bread) and massively upping my intake of vegetables (perhaps x 5 from before) I feel so much better. I'm losing weight ...and this from someone who has never managed to keep a diet for longer than two weeks before in 52 years. Someone who doesnt readily adapt to change. Someone whose cupboards were well stocked with tins and packets with long shelf lifes...just in case war broke out tomorrow.
Well ...Which way do I go?????
with the
A)s ... the ones in this thread who post so strongly in favour of natural wholefood and who come across really quite opinionated and holier than thou?
or with the
B)s .. the ones, digging their heels in, the ones who are struggling with the mechanics and finances and time allowances of it all?
I JUMP!!!!
(A) side up....because
Its a time bomb... I can't afford (£s) not to change.
Its a time bomb... I cant afford to eat rubbish or massive carbs any longer, not now,
not knowing what its been doing to me and knowing how good I can feel when I don't do that.
Its a time bomb.... I dont dance... but I like my feet. Especially when they're attached.
My diabetes is my personal time bomb and only I can diffuse it. My heart is with the (B) group but my head knows the (A)group is right and I cant afford not to change my diet, my eating habits, my mentality a minute longer.
just do it.
Sparkles.
