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The Future is Here...

Brunneria said:
I started to get a bit excited... but:

£14.40 for 4 donuts
Delivery restricted to London, and (depending on distance) between £10 and £20 for that delivery.

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It’s walkable from me and not that great. There’s a triple chocolate cake which is good, but the second time I bought it they’d reduced the chocolate content because parents complained it was too strong for their kids

It’s vegan so the fat is all coconut oil - not nearly as good as keto cakes made with cream. Right next door is a premium sausage shop. You can guess which one I favour!
 
KK123 said:
Don't forget to include the type 1s for the Libre!!! It's a myth that we all have been given one, most of us haven't x
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So it would seem.

But yes they will have become so easily affordable that the very basic version will be free to all with diabetes in one form or another.
 
I have to say that finding low carb savoury items is not difficult at all and a specialist shop/cafe chain doesn’t seem necessary.

It’s the sweet and processed stuff that’s harder to find, but also less essential.
 

i must admit the whole non-dairy fats was rather offputting, though i am always delighted to see gluten free stuff being promoted, esp when also low carb. Coconut oil butter cream sounds like an abomination, to me. But even butter butter cream is something i can take or leave...
 
Well, that’s the thing, some of us do have to consider our kids. Our keto cheesecake didn’t appeal to our young one for the same reason. (Which meant I had to eat most of it).

Having said that, in the not too distant future doughnuts will only be available from behind a plain shutter in supermarkets alongside where the cigarettes are currently sold.
 
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I notice a number of NHS surgeries are putting stuff out like this on social media now:

 
Bill_St said:
Highly recommended - and they ship worldwide.
https://lowcarb-glutenfree.com/
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I've noticed a few folks on here using Dr Almond products, with some degree of enthusiasm.

As someone who eats low carb and is necessarily gluten-free, I tend to avoid products, such as the breads, using substitute ingredients, but then I also, when ordering from a Gluten Free options on menus will always try to select something naturally GF. It reduces the chances of mistakes.

I appreciate that's my choice.
 
Continuing on the theme of 'the future is here' - something I want now and certainly in the near future is openness about using sugar, at least, as an additive in food from cafes and restaurants.

I'm doing my bit to inform cafes and restaurants about the - not sure what word to use here - for me personally it is "evil", but you know! Could be too melodramatic? but the evil of unnecessarily added sugar to fish, seafood and meat in particular. One day I hope that this information - that sugar can be a very bad additive to those of us with dysfunctional blood glucose/hormonal systems and too-sick fat cells, is common place.

And right now - That cafes and restaurants owe us at least to correctly list ingredients on their menus! Is my feeling. Some poor working-holiday waitress from the US got a little lecture from me yesterday when I ordered mussels with what I thought was a garlic, butter, lemon and chilli sauce, and got something that had so much sugar in it I couldn't believe it. ie it was sweet chilli sauce. Very sugary sweet chilli sauce. So unnecessary! So bad for my already messed up liver! (I want my sick fat cells to get better, so I can get better. And as y'all know - they don't need a big dose of sucrose and fructose...)

I ate it as much as I could with as little of the sugar-laden sauce on them as possible, as I eat sea food as a way to get seriously-deficient-in-NZ otherwise nutrients (zinc, iodine, selenium that is in the sea, but not much if at all in our soil), and seafood is not cheap!

I told the poor waitress that could she please tell the cook that I believe he has changed to a new brand of chilli sauce (I have been to that restaurant more than a few times and ordered mussels - it is one of the few food items I can and need to eat there). And that for a third of the country - that brand will damage our health. Too much sugar when sugar is not a necessary ingredient. ("It's a cheap flavour enhancer," says Herr Svea when I am practically weeping saying, "Why why why sugar added to meat and fish????")

Folks like me need to do this? Be out there. I think so. With my journalist background I am happy to trot out stats like that, that are of course - correct. Will it make a difference? Or just make the waiters and cooks run out the back when they see me coming? Hmmmm....
 
Because we had been joking in this thread about mountains and volcanoes and so on in Aotearoa/NZ, I just wanted to say how truly sad and horrifying the recent volcano eruption was and is, of Whakaari/White Island, a popular tourist destination, with the dead, missing, and injured, some severely with burns.

Mother Nature can certainly be hugely humbling.
 
Tipetoo said:
It most certainly does @AloeSvea.
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I totally agree. I visited a dormant volcano further north from NZ, a few years back. The size of its rim was absolutely colossal. It fumes and smokes but people still live off the fish etc that swim in its lake. Nice to be near a permanent source of hot water but it has its drawbacks. It is quite capable of erupting, massively and it’s just a matter of when.

Eating out is indeed challenging. But I eat out less now than I used to. And when I do I try to pick my way through available foods to get the right combination. Not altogether easy.
 
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