TYPE 2 HORMONE RELATED

The steroids are definitely going to cause havoc with blood sugar control.

You may need to use metformin and or a glitazone and or resistance training exercise to try to counteract the effects of the steroid.

Some things just aren't fair.

If you can help us with recipe and meal plans for the difficulties that our members have I would be most appreciative.

Klinefelters has so many implications.
I'm glad the medics had to give in on blaming you for lifestyle. They of all people shouldn't do this.
As a former chef, you must know tha carbs hide.A eduction in carbs is one good way of improving BG control.
I assur you that although you NEVER lose a taste for bread, You can learn to do without it and pretty quickly. Perhaps just a TINY bit OCCASIONALLY.
With your skills, you should be able to develop some really good menus which you can share with us.
Hana

Hi Hybrid,

I am sure Fergus has posted a recipe for an excellent flaxseed loaf which has only 14g of carb per loaf. Would you try searching the recipe section for it?

I have tasted it and it had good taste and consistency. I haven't made it myself because I don't miss bread at all. I am very sensitive to wheat and get a sore belly, anaemia and mouth ulcers with it. I like making almond bread which is more of a substitute for croissants than bread.

Here is the recipe:

LOIS LANG’S LOW CARB BREAD (Originally posted by Ginny)

2 ½ cups blanched almond meal
¼ LOIS LANG’S LOW CARB BREAD (Originally posted by Ginny)

2 ½ cups blanched almond meal
¼ cup butter – melted
1 cup dry curd cottage cheese
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
3 eggs
Sweetener (equivalent of 1 teaspoon sugar); optional

Preheat oven to 350 degrees F.

In a large bowl, mix melted butter, cottage cheese, baking soda, and salt; add eggs one at a time, beating or mixing well between each egg; then add almond meal.

Grease a loaf pan (about 4 x 8 inches) generously with butter and coat bottom with almond meal (or spray with non-stick cooking oil). Pour batter into pan, smoothing top.

Bake at 350 F for about one hour (see note below) until lightly browned on top. Check by inserting a metal kitchen knife. It will come out clean when bread is done.

Remove from oven and run a metal spatula around the sides of the pan, pressing gently against the loaf to loosen at the corners and bottom of the pan.

Remove bread from pan and cool on a wire rack.

NOTE: The original recipe says to bake for about an hour. That would be too long in our oven. Start watching it carefully after 45 minutes.cup butter – melted
1 cup dry curd cottage cheese
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
3 eggs
Sweetener (equivalent of 1 teaspoon sugar); optional

Preheat oven to 350 degrees F.

In a large bowl, mix melted butter, cottage cheese, baking soda, and salt; add eggs one at a time, beating or mixing well between each egg; then add almond meal.

Grease a loaf pan (about 4 x 8 inches) generously with butter and coat bottom with almond meal (or spray with non-stick cooking oil). Pour batter into pan, smoothing top.

Bake at 350 F for about one hour (see note below) until lightly browned on top. Check by inserting a metal kitchen knife. It will come out clean when bread is done.

Remove from oven and run a metal spatula around the sides of the pan, pressing gently against the loaf to loosen at the corners and bottom of the pan.

Remove bread from pan and cool on a wire rack.

NOTE: The original recipe says to bake for about an hour. That would be too long in our oven. Start watching it carefully after 45 minutes.

I use 250g of marscarpone or ricotta for this loaf. I use half the butter and my fan oven at 170 degrees takes 50 minutes. I got two baking genius loaf pans from Lakeland and a Krups Kitchen machine from Valueland so I can make two at a time. They freeze well.


I was intrigued by what you said about "weight watchers on prescription". We don't have that sort of thing in Ayrshire where I work.