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"What have you eaten" Parallel Chat

Discussion in 'General Chat' started by zauberflote, Nov 9, 2020.

  1. shelley262

    shelley262 Type 2 · Well-Known Member

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    Personally I’d go for some yellow like sand and sun.its one of my favourite colours and a happy smiley colour too to go with the lovely blue. Hope painting goes well look forward to seeing final result.
     
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  2. Antje77

    Antje77 LADA · Moderator
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    Thank you!
    I think you're right, and a yellowish brown was my first plan. But my friend who's helping me has ideas on a rocky bottom, which is cool too. But I think I'll stick to my plan, and she can add a couple of rocks on the sandy bottom. :)

    What will be added for sure is a big and bright yellow sun to go with the blue!

    I'll definitely post a picture of the end result.
    Although there won't be a real end result, I plan to have everyone who visits me add a little fish or bird or such, so over the years my bed will be filled by friendly fishes!
     
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  3. shelley262

    shelley262 Type 2 · Well-Known Member

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    Such a lovely idea about involving your guests and your work of art developing over time x
     
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  4. MrsA2

    MrsA2 Type 2 · Well-Known Member

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    I'd vote for a bit of both. Nature is random
     
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  5. Annb

    Annb Type 2 · Well-Known Member

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    If it were me, I would go for an ocherish shade of yellow - kind of bright goldy-greyish-brown. Just my taste, of course, you might like something brighter. You could, of course, add some interesting rocks or other things ("lost" anchors, treasure chests and so on).
     
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  6. Antje77

    Antje77 LADA · Moderator
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    I'm with the ocherish yellow, but I think added rock won't hurt so a bit of both it will be. :)
    Neither of us actually know what we're doing but so far this seems to be working out just fine even though we started out with a rather vague idea this morning. :)
    I'm very curious to what the result will look like!
     
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  7. Riva_Roxaban

    Riva_Roxaban Type 2 · Well-Known Member

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    Got a phone call from one the paliative care mob yesterday arvo saying to be ready to come in for a blood transusion and a bag of iron early next week. They're going to ring me Monday morning to arrangea time that suits us both.

    Blood counts were down, as was iron from the blood tests, they did not mention the stool samples results though.

    Will see what happens next week.
     
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  8. Annb

    Annb Type 2 · Well-Known Member

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    A face to face meeting has been arranged for around 12.30 today, in Stornoway. There is to be a conference in July and it is an on-the-spot planning meeting to get it sorted out. Could do without going, but someone is coming to pick me up, so I can't just stay at home this time. Still too sore to move around - at least the venue has one of those single person lifts to get me to the conference rooms. So I'll have to have breakfast around 11 am and shan't get back for my self-promised fish until late afternoon. I expect it will be fine, but I've reached the stage where I really don't want to leave the house at all. In which case, it's a good job I am being made to do it!
     
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  9. Antje77

    Antje77 LADA · Moderator
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    Beware, picture spam!

    Still a work in progress but we had no paint left and it was time for a beer anyway. :)

    Very happy with the result so far!
    Not everything turned out the way I had in mind but everything turned out in a way I like! (Well, except for the green sun, but that will hopefully be rectified once I have new paint.)

    [​IMG]

    [​IMG]
    The red dots are a school of fish but they look suspiciously like guinea pigs! :hilarious:
    I also decided that sea snakes lay eggs looking like hen's eggs. :D

    [​IMG]

    [​IMG]
    Undersea onions?

    [​IMG]

    [​IMG]
    This one was supposed to be a very scary fish lurking behind the sand, but it clearly wanted to be a happy shrimp!

    [​IMG]
     
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  10. Annb

    Annb Type 2 · Well-Known Member

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    That is brilliant, Antje! What a happy scene and so bright and cheerful. I don't see why you shouldn't have a shoal of guinea pigs swimming in your sea, or even a garden of sea-onions. Must show this to Em next time she's here, she'll love it.
     
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  11. Annb

    Annb Type 2 · Well-Known Member

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    BG has been at 8.4 - 8.7 all day. Very unusual for me. And that's despite managing to make a wholemeal loaf in the bread making machine and having a slice half way through the afternoon - I'd been brought home from the Stornoway meeting, completely shattered and needing something with a cup of tea. Haven't done much since then, other than talk to my brother for an hour, so haven't baked my fish yet, but must do that now - it's due to go off if it's left.
     
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  12. Antje77

    Antje77 LADA · Moderator
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    Might be the unusual activity, I need significantly less mealtime insulin when I'm out and about all day.
    Or it might just be one of those days diabetes is simply behaving well without rhyme or reason.
    I completely agree!
    It's my sea, it can have anything I like! :)
    Thank you!
     
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  13. catinahat

    catinahat Type 2 · Well-Known Member

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    Guinea fish?
    [​IMG]
     
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  14. Annb

    Annb Type 2 · Well-Known Member

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    Just back from seeing a nurse at my GP's practice. That's my second time to town today. I had an appointment at 8 am with a physiotherapist to see if they had any ideas about making me a bit more stable on my feet. Result - no, not really - use 2 walking sticks instead of one, but my left arm won't take it, so no use there.

    This afternoon the nurse was checking the pulses in my feet. She found the ones in my ankles but only in one foot. She reckoned she could hear the one in the other foot faintly, but couldn't hang on to it to get a reading. She reckons the best way of helping my legs is to wrap them in heavy bandages for a while and get them dressed twice a week to check what is happening. For that, I will need some shoes that will go around these very thick bandages. That's going to be a problem. I'll have to try again online and see if I can get big enough ones this time (may have to go for men's wrap over slippers from Cosyfeet). Worthwhile if it makes my legs a bit better. Once they improve, it will be more compression stockings. She also said that, looking at my legs, she doesn't believe they are infected at all. That might be why the 3 courses of Flucloxacillin I have been taking haven't done any good.
     
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  15. shelley262

    shelley262 Type 2 · Well-Known Member

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    @MrsA2 just sent you this information also to you in a conversation should be easier to find if needed in future.
    Thought should also post on here for any other yoghurt makers just a few tips and also @MrsA2 asked for links to equipment and starters I use.
    @DJC3 Ive updated my tips and organised them a bit better you may be interested in the updated version??

    Yoghurt Making Tips

    Equipment needed:

    You can use an instant pot or a sous vide or just a warm place but I use a yogurt maker. There are a lot of yoghurt makers out there but you need to get one that allows you to adjust the temperature and settings as different strains of bacteria are used to culture yoghurt some of which have very different temperatures and I always use a longer time to ferment to make sure that my yoghurt is packed full of bacteria.

    I use the progress yoghurt maker that I have found works very well as you can easily adjust both the temperature and the time and as all my yoghurts I do a slightly lower temps and longer times to get more friendly bacteria and a thicker yoghurt this is really useful. It also uses just one large container with a lid that sits in my fridge when fermentation finished see:

    https://www.amazon.co.uk/Progress-E...cphy=9041129&hvtargid=pla-1391780665666&psc=1

    Temperature

    The yoghurt maker has set and adjustable programmes.

    C-1 is fixed at 42° and only 12hrs – I used once and didn’t give me results the C2 programme gave me, it was okay but a bit thin. In my opinion yoghurts need at least 24 hours provided you keep at a low enough temperature. I gather commercial yoghurts only ferment for 4 hours so are never going to give you the bacteria count and many add emulsifiers to give the right thickness!

    To change temp set to Program C-2 and adjust temp and time. I use 41 and 24 hours for bio yoghurt and 38 and 37 hours for Lactobacillus Reuteri yoghurt.

    A Yoghurt thermometer is useful especially if you use the heating method to make the yoghurt eg:

    https://www.amazon.co.uk/gp/product/B0007VKEBC/ref=ppx_yo_dt_b_asin_title_o09_s00?ie=UTF8&psc=1

    A few tips for Yoghurt Making

    It’s a good idea before you start to watch a few yoghurt making videos and one site Id recommend to start with – despite it American measurements is :

    https://culturesforhealth.com/blogs/learn/yogurt-greek-yogurt

    This one uses their own starter only available from America but I’ve put a link here to a UK company that sells a range of starters including the lovely Bifido one.

    https://www.amazon.co.uk/gp/product/B011050G20/ref=ppx_yo_dt_b_asin_title_o08_s00?ie=UTF8&th=1

    There are other UK companies I just happened to use this one and am now happily re-culturing from the yoghurt – you only need a few spoons of your batch of yoghurt to reculture on so a few packets should last years – keep any spare packets in the fridge !

    Pre heating the milk or not?

    Pre- heating the milk

    I do include this step now as I use a litre of organic milk (avoid fully skimmed) and heat until boiling point (I use a non-stick spoon to keep the milk moving to stop it catching or burning). I make sure that the temp has gone above 80 I then simmer for about 5 - 10 mins – still stirring - to allow it to thicken and then put a lid on the pan and put to cool on one side – this usually takes at least an hour so do it ahead of the yoghurt. You can stir a few times to stop a skin forming but the skin does blend into the yoghurt I find. Only make the yoghurt when the boiled milk has reached the temp you need for the yoghurt which is 38 for Lactobacillus Reuteri and around 41 ish for some other Strains (you can check in the Supergut book by Dr William Davis) for the right temperature for your bacteria. I’ve found a yoghurt thermometer useful

    Starting at Room Temperature?

    If you use a UHT Organic Milk like Moo you don’t need to heat the milk before making your yoghurt BUT it would not be thick enough as the bacteria find it hard to eat the lactose in the UHT milk if it hasn’t been heated I found so you need to add some food for your bacteria to munch on and thicken your yoghurt. I do this by adding 2 teaspoons of inulin but make sure that you whisk it in as otherwise it can form lumps!

    Which Starter Culture?

    I use these

    For my bio yoghurt I use the following starter and the company does a whole range that you may want to try but love this one in particular which I do for 24 hours on 41 and then reculture from a few spoons of previous yoghurts. I also use their L Gasseri and rhamanos culture see:

    https://www.amazon.co.uk/gp/product/B011050G20/ref=ppx_yo_dt_b_asin_title_o08_s00?ie=UTF8&th=1



    I Lactobacillus Reuteri to use as starter culture

    You need to crush 10 tablets for your starter as they are tablets for babies/infants and so low strength but you can then reculture on after your first batch from the tablets.

    https://www.amazon.co.uk/gp/product/B00J9JYWAW/ref=ppx_yo_dt_b_asin_title_o02_s00?ie=UTF8&psc=1

    1 have also successfully cultured from a small pot of Fage yoghurt But I much prefer the yoghurt that comes from the starter packs and the Bio gastrus L Reuteri bacteria. I have recultured both of these on. The supergut book gives a L Reuteri yoghurt recipe that starts from room temp and aslo uses inulin to get the bacteria going However I have discovered that actually you don’t need the Inulin if you breakdown the protein in the milk and cream by boiling and then simmering a bit about an hour before mixing with bacteria – after carefully taking its temp so that you don’t kill the friendly bacteria with heat!!



    I hope I don’t make it sound too complicated as it isn’t just a bit fiddly at first working out what works best but you soon get the hang of it. Keys are keeping the bad bacteria out and looking after the good bacteria and reward will be wonderful tasting thick creamy yoghurt that keeps for a good week or more in the fridge. I always have 2 different types on the go and mix them together as their tastes and textures can be very different. I do sometimes use the strainer but prefer one that isn’t too thick Some strained can come out like clotted cream – which is great if that is what you fancy.
     
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  16. Annb

    Annb Type 2 · Well-Known Member

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    My goodness, what an awful day. It's because I had to go out twice yesterday and that used up all the energy I had available. Everything hurt by the evening and I took painkillers and went to bed about 10 pm. Woke up again at 11.45 and had to get up again for a little while. Then I went back to bed and slept off and on until about 6.30. More pain killers led to more dozing in the chair and I am currently trying to wake myself up by getting into the forum and reading posts. Brain not working very well, so I'm not following Shelley's instructions very well. Will have to come back to that. I did have some breakfast at some stage but can't remember when that was.

    This doesn't auger well for our 2-day conference on 4/5 July, including a dental appointment and followed by an appointment with the nurse to bandage my legs on 6 July. Really not looking forward to July!

    Edited to add: There were so many things I was going to do today, as well. Sorting through some clothes to go to the charity shop, making biscuit dough to go in the freezer ready to bake for the conference, tidying up the kitchen table, which seems to have become a general repository for things with nowhere to go - things like that. But I don't see them being done today.
     
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    #2396 Annb, Jun 28, 2022 at 12:41 PM
    Last edited: Jun 28, 2022
  17. Annb

    Annb Type 2 · Well-Known Member

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    Today was a floor cleaning day and my cleaner has just left - she came earlier than usual so it's done well before lunchtime. That will leave me time to do something from my list of chores this afternoon. I'm still extremely sore, but have some energy to use so will see what I can do. Started with a banana today but will have to have a meal of sorts sometime soon. Don't know what just yet. A friend has decided that I am not claiming benefits I am entitled to (I disagree - don't think I am eligible) and has insisted on making an appointment for me to talk to someone from the Citizens Advice Bureau to check. So I have to go out again on 8 July. It really is going to be a heavy week. I should be more forceful, I know, but she is so keen that I should get help and I don't like to disappoint her.
     
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  18. Zhnyaka

    Zhnyaka Type 1 · Well-Known Member

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    wow! It's gorgeous!
     
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  19. Antje77

    Antje77 LADA · Moderator
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    Back in march I gave my friend flower seeds to grow edible flowers for her birthday.
    She has gastroparesis (not diabetes related) and can eat very little besides what her feeding tube delivers directly into her intestine. bypassing the stomach.

    So she's decided that what little she eats has to be very good, both in taste and in looks.

    I think this is the prettiest lemon shortbread I've ever seen!

    [​IMG]
     
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  20. MrsA2

    MrsA2 Type 2 · Well-Known Member

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    What a thoughtful present you gave , @Antje77
     
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