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<blockquote data-quote="Fairygodmother" data-source="post: 2328639" data-attributes="member: 68789"><p>Welcome [USER=532971]@Choosehappy[/USER]! It’s a bit of a minefield finding out what works for you in the early days. As they say time and time again, we’re all different.</p><p>I drink a few lakes of coffee, caffeinated, every day, and about a pint and a half of tea. It doesn’t seem to have any effect on my blood sugars whether with skimmed or semi-skimmed milk, though I prefer skimmed. Full fat now tastes yuk.</p><p>I suspect your blood sugars will become easier to manage once you’ve cracked carb counting. Have you checked out the carb counting on Bertieonline?</p><p>To blow low carb out of the water I’m cooking Christmas cakes today, one for older daughter, one for us, though I usually have just a square inch or two at a time and give a shout to the pen to prepare for a big load.</p><p>I’ve soaked the fruit in Guinness for about 36 hours, husband says he’ll get the brandy to feed it with, and now it’s just deciding whether to go for half flour half ground almonds or not. I cooked cakes with ground almonds last year when coeliac son-in-law was with us and they were soooooo moist and scrumptious I’ll probably go with half and half and wish I had enough ground almond for total.</p></blockquote><p></p>
[QUOTE="Fairygodmother, post: 2328639, member: 68789"] Welcome [USER=532971]@Choosehappy[/USER]! It’s a bit of a minefield finding out what works for you in the early days. As they say time and time again, we’re all different. I drink a few lakes of coffee, caffeinated, every day, and about a pint and a half of tea. It doesn’t seem to have any effect on my blood sugars whether with skimmed or semi-skimmed milk, though I prefer skimmed. Full fat now tastes yuk. I suspect your blood sugars will become easier to manage once you’ve cracked carb counting. Have you checked out the carb counting on Bertieonline? To blow low carb out of the water I’m cooking Christmas cakes today, one for older daughter, one for us, though I usually have just a square inch or two at a time and give a shout to the pen to prepare for a big load. I’ve soaked the fruit in Guinness for about 36 hours, husband says he’ll get the brandy to feed it with, and now it’s just deciding whether to go for half flour half ground almonds or not. I cooked cakes with ground almonds last year when coeliac son-in-law was with us and they were soooooo moist and scrumptious I’ll probably go with half and half and wish I had enough ground almond for total. [/QUOTE]
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