JenniferM55
Well-Known Member
Confession! I'm scared of carbs, I'm a pitiful carb addict!
There's been a few low carb 'bread threads' on here over the last few days. I know I have to be super careful because I know I can easily slip into baking lovely goodies made with almond and coconut flour every day.... and I've got loads of 'excuses' ready to indulge!
For nearly 2 months I've been really good and have not really gone over 16g of carbs a day (calories; I've not been so good). At the moment I'm flagging, not for sweet things, but for a slice of bread or two. I made cream of chicken and mushroom soup the other day.... a slice of bread would have been great with the dish. I'm also missing boiled eggs with 'soldiers'
I don't want to be on a 'keto diet', but I do want to continue on a keto way of eating, and I have to be realistic - otherwise I know as in the past, I'll break my resolve if I'm too rigid. This past week I've stopped recording every morsel, I felt I was getting extreme and obsessive. I need to 'relax' around food.
My bedtime reading at the moment is Ben Bikman's book "Why We Get Sick" - last night I read the following:
Before I was diagnosed T2 in July I made my own sourdough... and I destroyed my starter when I decided to start keto again. It'll take about 10 days to make another starter..... which is giving me 10 days to think about how to handle this. I must admit, I did enjoy baking sourdough, and I miss the 'hobby'.
Am I kidding myself....
There's been a few low carb 'bread threads' on here over the last few days. I know I have to be super careful because I know I can easily slip into baking lovely goodies made with almond and coconut flour every day.... and I've got loads of 'excuses' ready to indulge!
For nearly 2 months I've been really good and have not really gone over 16g of carbs a day (calories; I've not been so good). At the moment I'm flagging, not for sweet things, but for a slice of bread or two. I made cream of chicken and mushroom soup the other day.... a slice of bread would have been great with the dish. I'm also missing boiled eggs with 'soldiers'
I don't want to be on a 'keto diet', but I do want to continue on a keto way of eating, and I have to be realistic - otherwise I know as in the past, I'll break my resolve if I'm too rigid. This past week I've stopped recording every morsel, I felt I was getting extreme and obsessive. I need to 'relax' around food.
My bedtime reading at the moment is Ben Bikman's book "Why We Get Sick" - last night I read the following:
"The benefits of fermented foods
When bacteria are fermenting a food, like a grain, they're not eating the small amounts of fat or protein but rather the starches; bacteria eat glucose. Thus, by eating the starches in the fermenting food, the bacteria help us by lowering the amount of sugars we consume, thereby lowing the effects of the food on blood glucose and insulin............... Sourdough, in which natural bacteria allow the bread to rise over time and in the absence of the ubiquitous 'fast acting' yeast, is another remnant of fermented foods in the West. Moreover, sourdough breads have a significantly lower effect on blood glucose compared with normal bread, even when made of the same grains.
If you're in the market for sourdough bread, pay close attention: many are fake. Most 'sourdough' breads in your supermarket are actually normal bread with vinegar added to mimic the tart flavour of the real thing. True sourdough bread, rarely sold in supermarkets, will mention 'sourdough starter' among the ingredients; it's usually sold in speciality or health food shops. And it's worth it."
When bacteria are fermenting a food, like a grain, they're not eating the small amounts of fat or protein but rather the starches; bacteria eat glucose. Thus, by eating the starches in the fermenting food, the bacteria help us by lowering the amount of sugars we consume, thereby lowing the effects of the food on blood glucose and insulin............... Sourdough, in which natural bacteria allow the bread to rise over time and in the absence of the ubiquitous 'fast acting' yeast, is another remnant of fermented foods in the West. Moreover, sourdough breads have a significantly lower effect on blood glucose compared with normal bread, even when made of the same grains.
If you're in the market for sourdough bread, pay close attention: many are fake. Most 'sourdough' breads in your supermarket are actually normal bread with vinegar added to mimic the tart flavour of the real thing. True sourdough bread, rarely sold in supermarkets, will mention 'sourdough starter' among the ingredients; it's usually sold in speciality or health food shops. And it's worth it."
Before I was diagnosed T2 in July I made my own sourdough... and I destroyed my starter when I decided to start keto again. It'll take about 10 days to make another starter..... which is giving me 10 days to think about how to handle this. I must admit, I did enjoy baking sourdough, and I miss the 'hobby'.
Am I kidding myself....