New kid on the block

[~Noodles~]

The price for a weight can be misleading, as some of the sugar substitutes are really low density and need to be used by volume to get equal sweetening for sucrose substitution.

That's interesting, any idea how I would substitute it for the amount of sugar given in grams in a recipe?

 

[Resurgam]

Well - 4 level tablespoons of sugar is 50 gm I believe - I'll check it in a minute, so you might be able to translate from that.
Thinking about it, though - after not eating sugar for a while I tried a few recipes and found that they were far too sweet as my tastes had altered - maybe a few small experiments would be in order, so as to get your own personal translation of just how sweet you need to make something.

 

[~Noodles~]

Thanks @Resurgam, I guess I'll have to experiment after all. It's true, your taste buds will change a bit when your diet changes and what couldn't be sweet enough before might suddenly be revolting. Looks like I'll have to offer up myself for cake and cookie experiments all for the sake of science after all!

 

[Resurgam]

Having been low carbing three years continuously I now find peas are sweet - so is beetroot.
I have thought of putting salt, peas and egg custard together to freeze and make into a faux peanut icecream.

 

[mouseee]

I was diagnosed about the same time with just slightly lower numbers than you, and the family genes to blame, and the long list of symptoms to tick off that I didn't know were symptoms.

No insulin for me but metformin and immediately cut down carbs, not all in one go but over a week. Managed to get bloods down to 5 ish before meals and 6 ish after most meals.

It's a hard road to go down as I am missing lots of things but I'd rather be alive with all my limbs!

The forum has been a life line for me as my specialist diabetic nurse appt isn't until October! Here is where I get to find answers to my questions.

 

[~Noodles~]

Hi @mouseee!

Yes, I agree, limbs are fun to have and keep around for as long as possible. Maybe I should have been more strict after my first bout a year ago, it's hard to tell. I never thought it'd progress this fast and then it's hard to tell if I could've helped much considering the rapid onset.

And yes, this forum is worth its weight in gold—so much information that doctors don't tell us because they either don't care or don't know. I already got some great advice and I'm learning as I'm sifting through the posts.

 

[Cocosilk]

Having been low carbing three years continuously I now find peas are sweet - so is beetroot.
I have thought of putting salt, peas and egg custard together to freeze and make into a faux peanut icecream.

They make a red bean ice cream in Japan so why not green peas and custard? Ha ha
I make a sweet potato and almond meal pancake quite often. I think it's fairly low carb. I use just enough to give it a bit of sweetness and lathered in butter it makes me pretty happy.
I made custard last night for the first time in a long time too.

 

[~Noodles~]

They make a red bean ice cream in Japan so why not green peas and custard? Ha ha
I make a sweet potato and almond meal pancake quite often. I think it's fairly low carb. I use just enough to give it a bit of sweetness and lathered in butter it makes me pretty happy.
I made custard last night for the first time in a long time too.

And you failed to invite us over for the custard, so mean!

 

[Cocosilk]

And you failed to invite us over for the custard, so mean!

Don't worry, I regretted it in the morning when my morning fasting level was higher than usual.