Jack - I think bolusing for protein becomes more of an issue when you are very low carb / below 50g per day. Perhaps it is disguised a bit in higher carb diets, or perhaps your body doesn't break down protein into carbs unless it needs to.when you are ready ask Robert because from what I remember he boluses for carbs and some protein. There is more on the net about TAG total available glucose, to allow for proteins and fats.
I wouldn't worry about the protein thing unless you go very low carb. You could try aiming for 180g carbs a day to start with and see how you get on. Basal will probably stay the same so you will only need to adjust bolus for the carbs you eat, as you do now.I've got an appointment with my specialist at the end of the month so I'll ask her too, this at the mo sounds really confusing
I wouldn't worry about the protein thing unless you go very low carb. You could try aiming for 180g carbs a day to start with and see how you get on. Basal will probably stay the same so you will only need to adjust bolus for the carbs you eat, as you do now.
Yes, I found it quite easy to replace the evening carbs with some extra vegAhh ok so if I aim to cut down on my evening meal, would you say that's a good place to start? I won't be going mega low carb, just want to reduce the amount.
Ahh ok so if I aim to cut down on my evening meal, would you say that's a good place to start? I won't be going mega low carb, just want to reduce the amount.
Your recipes sound really good but what is the Xgum for...not sure if we can get that here... and do you have to use it in recipesI was on 130 units insulin per day and within 1 week of going no major carbs I was off insulin completely and on 4 tabs.
Other than that a good routine provides the same demand for insulin. You do not have to get insulin perfect just within an acceptable range, so there is some latitude.
In Australia we have 2 major supermarkets and I buy from one of those. I also buy from a wholesaler in bulk.
This is an email I just sent to friends.
Mostly all I do is adapt recipes and you are better cooks than I am. ( I am very inexperienced)
I try to use what I have got and my lo carb flours are
Almond Meal
almond flour/meal it is just ground up almond kernels so it tastes a bit nutty so it is good to use when you want that taste. We have used it in Zucchini slice that has lots of egg to hold it together and they use it to make pastry crusty stuff instead of crushed biscuit etc. It is a bit coarse for a flour tho.
Coconut Flour
Coconut flour is tricky it is finer than almond meal but not as fine as wheat flour. It is ground up from what is left after they extract the oil and it sucks up huge amounts of water and increases its volume BIG MOBS. It tastes a little bit coconut-ty and a bit on the sweet and salty side. You need less coconut flour than wheat flour if you are converting recipes.
Both the above flours need some glue (no gluten) to this end I have tried; olive oil, eggs, grated cheese, gelatine, margarine, peanut butter, yoghurt, and Xanthan gum. When converting recipes I just pick one or two of these that I think might work.
3 flour mix is only 25% wheat
If you can handle a bit of wheat flour you might like to try a 3 flour mix. I use 1/3 of each flours, almond coconut and wheat and this has some gluten from the wheat to hold it together (just) but the wet volume ends up only 25% wheat flour ( 75 % reduction in wheat flour if you are worried about wheat) or (about 16% carbs instead of 80% carbs).
Xanthan gum is a bit of a mystery to use it is hard to get it in a recipe without lumps forming but I found out it is easiest to either add it to any oil first, or more difficult mix it in to the dry ingredients.
The rule of thumb is one teaspoon of gum per cup of flour, too much can give a slimy feel in the mouth but it has no taste.
Body
If you want some “filler” or body in a mix crushed peanut is good and so is desiccated coconut.
I adapted a peanut butter biscuit recipe
I used
2 Tsp marg
3 Tsp peanut butter
1 small tub yoghurt
melted in microwave and added
2 tsp Xanthan gum
1/2 cup almond meal
1 cup crushed peanuts
1 cup fake sugar for cooking
1 egg
vanilla
baking soda
enough coconut flour to make a doughy mix
I only mix with a spoon I have not graduated to electric mixers yet.
Bake at about 180 or 190 C a wet mix takes longer but 40 minutes is likely.
My no major carb diet is
No sugars of any type.
Nothing related to any grain no oats or wheat or rice (no grains.)
No potato or sweet potato (no starch)
Limited fruit definitely no grapes (sugar bags) or dried fruit.
Make the difference up with extra veg or nuts or beans but eat normal amounts of protein.
Coles have Xgum and coconut flour and almond meal.
You can buy bulk from TRUMPS at Rocklea Markets they will send you a price list. It is best to order by phone and you have to pick up between 10 and 12 on Thursday or Friday.
The coconut flour comes in 25 pound bags (11.3kg) for about $70 (save $150 on Coles prices) We also bought Almond flour 3 KG but the saving is not huge and cashews and crushed peanuts.
Tonight I made a trifle from tinned fruit, diet jelly, yoghurt, cake and custard. I made the custard from milk, X gum coconut flour vanilla and sweetener.
I make chutney from jam and Worcester Sauce and I made the jam from microwaved frozen mixed berries and sweetener.
Have fun experimental cooking, I do.
Feel free to forward this email. But don’t blame me if it causes dandruff or tinea or another form of death or destruction.
I made bread rolls with Xgum and coconut flour and wheat flour they were ok,
Cheers Col
PS
I use a pie maker for cakes and muffins and a flat sandwich press toaster as a hotplate/oven (cooks for both sides) and the real oven.
Some use a Ryvita biscuit but they are still a bit high in carbs.
Ahh ok so if I aim to cut down on my evening meal, would you say that's a good place to start? I won't be going mega low carb, just want to reduce the amount.
I don't have an instead.Ok thanks, what would you have instead of bread?
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