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Olive Oil

S

south711

Well-Known Member
Messages
155
Location
France
Type of diabetes
Treatment type
Other
Dislikes
being a diabetic and finding restrictions.to life style. people who do not understand the problems one has. not being able to afford to come back to uk for holidays as often, quite expensive. miss some foods that the French do not do. but can live with that French drivers. who love to tail gate. and they love to drive over the white line. in rural areas they are a pain. but get use to it. does put the wind up you. But driving in the UK found that drivers want to get as close as they can. and the traffic. it took me 25 minutes to get to friends house which was less then a mile away. due to traffic.
Hi, wondering if you use olive oil for cooking.

I use Extra Cold pressed olive oil. Find that it is natural and does not interfere with BG.

I also use Goose fat for cooking. not had a problem when cooking a roast.

I was reading some ideas regards food, and found that the food I was eating was within limits. which is good, although I have eaten bananas before. but stick with any berry now, do not have sugar in any drinks, coffee always black. tea cannot resist a little milk !!!

An of course the fried breakfast, have been having fried bread for a long time, sometimes cheat and have marmalade on it , naughty but does not seem to increase my bg as much as normal sliced bread, so most mornings fried bread, egg lovely. plain yoghourt with any berries.

How do you guys manage your meals on a daily basis. I find that there are times, when my mind goes blank, so I revert back to olive oil and prawns, on rye bread with sliced tomato. or pate on rye bread with tomato

The hardest meal evening ......... find I am having the same chicken, fish, Pizza that is a no no for me. I have but have sausages, not tried them yet, still in the frezzer
Can anyone suggest lunchtime. evening meals and snacks.
 
Have a look at the what have you eaten today thread on the low carb forum bit of this forum.. Lots of meal ideas there.
 
I use olive oil to fry most things without problem, the two things I find come out better in sunflower oil are fried eggs and Yorkshire puds, (I do have to limit the Yorkshire puds these days but if I have them then that's my carb allowance for my meal). I also use olive spread most of the time instead of butter, I changed to it as it is meant to be better for high cholesterol.

Goose fat is great for oven cooking and if you really want to spoil yourself at Christmas get a goose instead of a turkey (they aren't cheap but it is just once a year) keep the fat from it, re heat it in a pan to boiling point (carefully, it gets very hot) let cool then strain into jars and it keeps in the fridge for several months.
 
I use rapeseed oil for frying. It comes out as one of the best for nutrients and for high heat.

Eek :eek: Yorkshire puds! Well jealous if you can cope with those. I think above all they are what I miss most. Delicious with gravy, but even better with butter and sugar. ;)
 
I can manage one as part of a large meal with plenty of meat and leafy veg. The days of having several and loads of potatoes with the Sunday roast are long gone, and I hate to think what having them with jam as a pudding would do now.
 
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