I concur with your comments. I have been a chef most my working life and consider myself educated in the realms of food technology, but blow me down! Since being diagnosed with type 2, I have been on a roller coaster of sorts. Most of the advice from my DM has been inappropriate to my personal needs. Carbs have left the building (for me), Flour - forget it, Porridge argghhhhhh! I have always enjoyed my porridge, but first time I tested, I almost cried.... 21?
Here some quick food substitutes I have found that may help
- For flour substitute Ground Almonds or better still Coconut Flour (means pancakes are back on the menu)
- Eggs are fine, ignore the doomsayers. ,Fried, Boiled, Baked, Poached, Scrambled, (hard boiled Kedgeree with wild rice, night before)
- Make a pumpkin and bacon fritatta bound with egg whites, (save yolks for hollandaise, or welsh rarebit)
- Chinese style veges bound with one egg to make a continental omelette. All prepared night before
- Pumpkin pancakes using coconut flour, shredded poached chicken
- My all time life saver - Chick peas. Sounds like Bub off Forrest Gump (boiled, fried, flambey, lol) These are great as a standby for eating on their own or in soups, stews, salads, as they tke on the flavour of what they are cooked in.
I agree with most others comments, that your blood type will not suit someone else's (can and cannot eat) list. Just RECORD the level and make a note of it. I have a great XL spreadsheet, for recording stats and outcomes, am happy to pass it on.
But as for PORRIDGE, I canny eat it nay more man!