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<blockquote data-quote="Robbity" data-source="post: 1327359" data-attributes="member: 93179"><p>I suspect for us diabetics it may well depend more on how our <strong>bodies</strong> will process this chemically changed sugar rather than the fact that it's supposed to fool our taste buds?</p><p></p><p>I compromise with Lindt 85% dark chocolate - 19g carbs per 100g weight, so just under 2g carbs a piece, and can fit a couple of squares into my uder 50g a days carbs limit. I can manage this amount but need to watch dark chocolate in general as it used to be a sure fire migraine trigger for me in pre-LCHF days... </p><p></p><p>I've also occasionally made my own sweeter "chocolate" with cocoa powder, coconut oil and erythritol/stevia to taste. Melted, mixed and poured into a little chocolate bars mould to set.</p><p></p><p>Robbity</p><p></p><p>PS Not only is dark choccie is good for us in general, but researchers have apparently found that <strong><a href="https://www.google.co.uk/search?q=google+lindt+85%25+choco%3Batewww.curiousfox.com%2Fuk%2Fr.lasso%3Fvid%3D31370&ie=utf-8&oe=utf-8&client=firefox-b-ab&gfe_rd=cr&ei=cJVKWK77Fa338AfEnrWQCQ#q=dark+chocolate+insulin+resistance" target="_blank">it can help reduce insulin resistance</a></strong>. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite7" alt=":p" title="Stick Out Tongue :p" loading="lazy" data-shortname=":p" /></p></blockquote><p></p>
[QUOTE="Robbity, post: 1327359, member: 93179"] I suspect for us diabetics it may well depend more on how our[I] [/I][B]bodies[/B] will process this chemically changed sugar rather than the fact that it's supposed to fool our taste buds? I compromise with Lindt 85% dark chocolate - 19g carbs per 100g weight, so just under 2g carbs a piece, and can fit a couple of squares into my uder 50g a days carbs limit. I can manage this amount but need to watch dark chocolate in general as it used to be a sure fire migraine trigger for me in pre-LCHF days... I've also occasionally made my own sweeter "chocolate" with cocoa powder, coconut oil and erythritol/stevia to taste. Melted, mixed and poured into a little chocolate bars mould to set. Robbity PS Not only is dark choccie is good for us in general, but researchers have apparently found that [B][URL='https://www.google.co.uk/search?q=google+lindt+85%25+choco%3Batewww.curiousfox.com%2Fuk%2Fr.lasso%3Fvid%3D31370&ie=utf-8&oe=utf-8&client=firefox-b-ab&gfe_rd=cr&ei=cJVKWK77Fa338AfEnrWQCQ#q=dark+chocolate+insulin+resistance']it can help reduce insulin resistance[/URL][/B]. :p [/QUOTE]
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