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<blockquote data-quote="Nick8718" data-source="post: 2185937" data-attributes="member: 508763"><p>Since my T2 diagnosis I’ve missed eating out at Wagamama. BOY, I’ve missed it. According to Carbs & Cals the only low carb main was a sirloin and shiitake salad. But I went in the other day and asked for the noodles to be substituted for bean sprouts in a yaki soba main dish and two things happened: 1 - it tasted as good as the normal one and 2 - it hardly raised my sugars at all ... 4.6 to 4.8. It might affect you more than me but I didn’t add any extra soy sauce to it and my bloods kept at an acceptable level. </p><p>I had a chat with the manager afterwards and I’m now going to approach their marketing dept to try and hammer home to them the potential of advertising and creating low carb options of their dishes. They already have vegan and GF menus but a low carb menu (or staff who knew how to substitute low carb ingredients) would be great. </p><p>Next .... fish and chips. What do you reckon?</p></blockquote><p></p>
[QUOTE="Nick8718, post: 2185937, member: 508763"] Since my T2 diagnosis I’ve missed eating out at Wagamama. BOY, I’ve missed it. According to Carbs & Cals the only low carb main was a sirloin and shiitake salad. But I went in the other day and asked for the noodles to be substituted for bean sprouts in a yaki soba main dish and two things happened: 1 - it tasted as good as the normal one and 2 - it hardly raised my sugars at all ... 4.6 to 4.8. It might affect you more than me but I didn’t add any extra soy sauce to it and my bloods kept at an acceptable level. I had a chat with the manager afterwards and I’m now going to approach their marketing dept to try and hammer home to them the potential of advertising and creating low carb options of their dishes. They already have vegan and GF menus but a low carb menu (or staff who knew how to substitute low carb ingredients) would be great. Next .... fish and chips. What do you reckon? [/QUOTE]
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