"What have you eaten" Parallel Chat

[Annb]

Now here's something odd.

Today I am right back onto the old insulins (Lantus Solostar basal and Humilin S bolus) which were not working very well, which was why I was given the new ones to see if they would improve matters. I went back in at a slightly lower level than previously but I also had a small bowl of porridge with some cream and for lunch I had the last of my veg stew with 3 RyVita.

FBG at 5.30 this morning was 4.5. BG at 12.30 was 6.1. BG at 2.50 was 6.6.

So that's back onto the previous not-very-useful insulins and onto some recently-avoided carbs, so I was expecting my BG to be up in the mid to upper teens as it has been recently. But it is right within range!

Maybe my system is being good because I've changed the insulin again, but I still think it is odd!

I have some pork sausages for this evening. I'd better not go mad on those or with any carbs to go with them - my system may decide that I'm taking liberties.

Neil found me some Highlands brie today at the Co-op. Made in Tain by a small family cheeserie. It's very mild (probably not very old) and creamy. Lovely. (Yes, when I saw it, I had to have a taste, then another one. Then I took myself in hand and put it away.)

 

[Annb]

Despite having some more of the brie, BG didn't go up too far last night - not that it should have done on cheese, but knowing me ... Anyway, it was only 9.0. Took a slightly lower dose of the Lantus around midnight and by this morning FBG was 4.8. All to the good.

Small bowl of porridge again at 10 am today, with cream, as before. BG at 12 noon - 8.9. But I used less Humilin S; actually, there was less left in the phial than I realised and I couldn't be bothered getting out a new one for a small amount and setting it up with another new needle.

I'll take the full amount shortly and have some sausage casserole for lunch. I am going to put some bits of potato into it. Have to stop thinking that I'm being naughty doing this - it is part of the plan, after all.

Probably have something with egg this evening.

 

[ianpspurs]

So far this week we have had a new fence to the rear of the house, the Sky boxes issues resolved, niggling electrical issues sorted - 2 new ones identified but electrician says quick and relatively cheap fix. He can come back in the New Year. Time to shut down the building site for now, double check the spreadsheet and enjoy our grandchildren at this time of the year. I've had no A1c or review for a year but I will sit it out until I have had a vaccine. I'm in no rush to be abjectly mortified. Swipey seems to imply all is fine, eyesight test for diabetic retinopathy and first ever test for everything else optical both all good. Last camera work episode all clear. despite clownshoe surgery misinforming me over pretest peetest. Extending my menu hasn't yet caused the problems I anticipated except I may need to reconsider where I want my weight to be - upwards by a kg . Not keen on that but interesting data (1 cm height difference is important there). I'll never be a fan or really trust this WOE. For me, as per Jose, this is a results game not about what is pleasing on the eye/palate or instagram. Best wishes for all trying something new, (@Chook @Sugarlisa or anyone else @Annb ?) struggling with adjusting to this WOE. For many of us it is not at all easy.

 

[Annb]

FBG (8 am) was 9.0. I'd adjusted my Lantus dose down a bit last night so it's not too surprising. I'll get the dose right eventually - but then I daresay my daft system will decide to play up again, once it's used to the old insulin again.

My lunchtime sausage casserole also became my evening meal - having put slices of a potato into it, I didn't eat it all, so just had the rest in the evening. BG stayed around the 6+ all day.

Having lost some of the fluid (with the increased diuretics), I find that I am having more problems with what might be varicose eczema or might be cellulitis (had it for years now, starting on one leg, it was diagnosed as folliculitis, then cellulitis, then varicose eczema and looks horrible - that doesn't matter because my legs are always covered anyway). It has now flared up on my second leg. Don't know whether to ask anyone about it or not. Last time I asked a doctor about it he just shrugged and said it was varicose eczema and I would just have to put up with it but did give me some steroid cream to put on it while it was hot and sore. I still have most of a tube of the cream, so I'll try that on it.

I had porridge again this morning - really enjoying it. I expect it will be eggs today for lunch, maybe with a couple of RyVita. The only protein I have left in the fridge atm is some streaky bacon, so will have to do something with that for the evening. Probably with the Brussels sprouts I have left from the last shopping. Shall I put some carb with it, I wonder. Maybe some chickpeas or beans, or lentils.

 

[ianpspurs]

Bit long for parent thread but unpacks a few things IMHO. Woke at 6.19 = massive win - come on you Spurs later. Still feeling my way through the darkness, guided by my beating heart with this WOE, Pretty sure my menus are now of the Genus? LC. Just the results now - Swipey is tricksy and weight, resting pulse + Sp02 need to behave to continue loosening. B= Assam TWAMIS a great deal thereof: Dockey: CWC+3 pralines; L: Waitrose deli counter antipasti, soft cheese stuffed mini peppers + cooked beef ;tea; EM : Oxtail casserole, sauteed sprouts and chorizo, cheese,swede and celeriac bake. 125 mls red wine Lunch is totally my comfort zone (toms, mushrooms, peppers, artichokes) even pre LC - bowl, spoon, zero prep, mainly veg, vinaigrette. EM will be the kind of compromises I don’t like about this woe. The bake - cheese and potato is a different, much better, level of warm and what won't be in the casserole - no carrots for me and way too little tomato or onion, wine mainly precautionary for numbers later. Stark contrast between the 2 meals accentuates my issues with LC,

 

[JFWinstone]

Well the keto pizza is going wrong so far, not because of the recipe but because I got grated mozzarella from the small sainsburys down the road forgetting about the potato starch. According to MFP all the ingredients I've added it works out about 8.6g carbs per serving so not horrendous I guess. The cheese just would not combine with the eggs well to create the batter no matter how much I mixed it, I even got out the electric whisk! I've stuck it in the oven so we'll see how that goes. Know for next time to try this when I've got to a bigger shop so I don't get this pre-grated stuff

 

[Goonergal]

@JFWinstone I find there’s quite a lot of difference carb-wise between the grated varieties of cheese. Some of them - Asda and Morrison’s - seem to be a lot lower in carbs (presumably less potato starch) than others (recall putting some back on the shelf at Sainsbury’s and Tesco), so that’s worth considering.

I also find that mixing mozzarella and cheddar makes for a better base.

I don’t know what recipe you’re working from but I also don’t use eggs in the mix. These days I make a carnivore base is8ng ground pork rinds, grated cheese and cream cheese, but in the days I was making fathead dough, just the ground almonds, grated cheese and cream cheese did the job. Made things a lot simpler without eggs.

 

[JFWinstone]

@JFWinstone I find there’s quite a lot of difference carb-wise between the grated varieties of cheese. Some of them - Asda and Morrison’s - seem to be a lot lower in carbs (presumably less potato starch) than others (recall putting some back on the shelf at Sainsbury’s and Tesco), so that’s worth considering.

I also find that mixing mozzarella and cheddar makes for a better base.

I don’t know what recipe you’re working from but I also don’t use eggs in the mix. These days I make a carnivore base is8ng ground pork rinds, grated cheese and cream cheese, but in the days I was making fathead dough, just the ground almonds, grated cheese and cream cheese did the job. Made things a lot simpler without eggs.

Thanks I'll take a look at those ones, we tend to use Sainsbury's and Tesco more due to boyfriend working at Tesco so discount and or closest store being Sainsburys but we do also have an Asda about 10min drive away nearby as well luckily. The recipe I'm using is the one on the dietdoctor website https://www.dietdoctor.com/recipes/keto-pizza. I did look at the one with the almond flour but there was no way I was getting hold of almond flour from our convenience Sainsburys and this was an impulse decision dinner.

 

[JFWinstone]

The results, my kitchen looks a bomb hit it but the final product tasted really good, so much so I ended up eating the whole thing instead of just one portion Very full now so will forgo the 2 sq of dark chocolate I had planned in and have some peppermint tea.

 

[Goonergal]

Thanks I'll take a look at those ones, we tend to use Sainsbury's and Tesco more due to boyfriend working at Tesco so discount and or closest store being Sainsburys but we do also have an Asda about 10min drive away nearby as well luckily. The recipe I'm using is the one on the dietdoctor website https://www.dietdoctor.com/recipes/keto-pizza. I did look at the one with the almond flour but there was no way I was getting hold of almond flour from our convenience Sainsburys and this was an impulse decision dinner.

Ah, that might taste a bit like omelette with all those eggs! I did once make a base with just grated cheese and cream cheese - wasn’t the best in terms of dough, but crisped up nicely. Ground almonds do the same job as almond flour and are much cheaper. The ground pork rinds also do a similar job.

 

[JFWinstone]

Ah, that might taste a bit like omelette with all those eggs! I did once make a base with just grated cheese and cream cheese - wasn’t the best in terms of dough, but crisped up nicely. Ground almonds do the same job as almond flour and are much cheaper. The ground pork rinds also do a similar job.

It actually wasn't as omelettey as I was expecting. I think I want to try one without eggs at some point though.

 

[DJC3]

@DCUKMod for how long and at what temp did you infuse the cayenne/ olive oil for the warming, healing, pain killing salve you mentioned a few days ago?
Now I’ve got the sous vide going there’s no stopping me. I’ve set it to run overnight at 40C do you reckon that’s about right?

 

[Annb]

Yesterday Neil took me to our Co-op supermarket. Can't believe I felt so sore and exhausted after being pushed around in a wheelchair for about half an hour and then sitting in the car for another half hour! Still desperately sore today.

BGs still right on target - between 3.8 (at 5 am) and 6.5 today.

Had porridge with cream, as before for breakfast but Neil started working on another project which required space being cleared in one of the bathrooms, so I didn't get to eat before Em came in from school. We had a roll with ham and cheese each and some tea (milk for Em). Em had fun getting tiles off the bathroom wall with a mallet and chisel.

Late evening meal - steak and mushrooms.

 

[DCUKMod]

@DCUKMod for how long and at what temp did you infuse the cayenne/ olive oil for the warming, healing, pain killing salve you mentioned a few days ago?
Now I’ve got the sous vide going there’s no stopping me. I’ve set it to run overnight at 40C do you reckon that’s about right?

I did 63. At the time there was rationale, but I've slept since then!

I doubt it's truly critical bearing in mind we're not looking at food safety.

 

[DJC3]

I did 63. At the time there was rationale, but I've slept since then!

I doubt it's truly critical bearing in mind we're not looking at food safety.

Thanks, I thought it probably wouldn’t really matter. It’s steeping happily now in the inner IP pot.
I bought one of those big containers from Wilko you suggested and did the lamb racks in there as I wasn’t sure the inner IP pot gave enough room for the water to circulate. The container is going to have to live under the sink when not in use, full of spare washing up liquid and scourers etc. Every square centimetre of my kitchen is now completely stuffed with stuff!
Got some salmon fillets out for tomorrow’s dinner. This is great fun.
As you said on the other thread, my daughter has all sorts of plans for her magic potions and lotions too.
I Saw a suggestion to use one of the free shower caps you get in hotels for a lid for the pot ( with a hole cut in for the stick). Another daughter works in a hotel so is bringing me a couple. I used cling film tonight, but it’s a waste really.

 

[DCUKMod]

Thanks, I thought it probably wouldn’t really matter. It’s steeping happily now in the inner IP pot.
I bought one of those big containers from Wilko you suggested and did the lamb racks in there as I wasn’t sure the inner IP pot gave enough room for the water to circulate. The container is going to have to live under the sink when not in use, full of spare washing up liquid and scourers etc. Every square centimetre of my kitchen is now completely stuffed with stuff!
Got some salmon fillets out for tomorrow’s dinner. This is great fun.
As you said on the other thread, my daughter has all sorts of plans for her magic potions and lotions too.
I Saw a suggestion to use one of the free shower caps you get in hotels for a lid for the pot ( with a hole cut in for the stick). Another daughter works in a hotel so is bringing me a couple. I used cling film tonight, but it’s a waste really.

Ooooh. The shower cap idea sounds like a runner.. I have a lid for the box I bought, but then I don't always attach the wand to the same part of the pot - depending on what I'm doing. Mine had a clamp, rather than a spider-like stand. I can see advantages both ways.

I must admit, I found for some of the already softer foods, like salmon and chicken breast, the SV rendered them even softer, which wasn't to my liking, but maybe I just left it swimming too long. The thing is, the AF works so well for salmon and chicken breast. I guess for me, it was a case of working out the preferred cooking method for a few things, for us.

I have one of these, (although mine has fewer "slots") for holding multiple items. https://www.ikea.com/gb/en/search/products/?q=pot lid organiser

I have also been known to deploy magnets to stop things floating, if I have left air in the bag. (One magnet on the outside of the bag, the other outside the container.

It's a whole new adventure.

(Are you in the SV Everything FB group?)

 

[ianpspurs]

@DJC3 glad you were able to post the photos of the meat over in the skimmed thread. Now, I could probably enjoy meat cooked that delicately - maybe even lamb (was it lamb?) Some days are diamonds, some days are rust- innit.

 

[DJC3]

@DCUKMod the magnet idea is a good one and you’re right, it’s a whole new adventure.
I joined the sous vide UK fb group as I sometimes find transatlantic cuts of meat names confusing. So far I’ve learned a lot, they seem like a nice bunch.
@ianpspurs the meat was certainly delicately cooked but next time I’ll do it for longer to render the fat a bit more. Getting a French trimmed joint would have helped too.
I like the Idea of a skimmed and full-fat thread!

 

[ianpspurs]

@DCUKMod the magnet idea is a good one and you’re right, it’s a whole new adventure.
I joined the sous vide UK fb group as I sometimes find transatlantic cuts of meat names confusing. So far I’ve learned a lot, they seem like a nice bunch.
@ianpspurs the meat was certainly delicately cooked but next time I’ll do it for longer to render the fat a bit more. Getting a French trimmed joint would have helped too.
I like the Idea of a skimmed and full-fat thread!

Look, stop all this friendly banter my image is taking a battering. I don't do facepaint or whatever but I've jabbed the Food Fairy in the ribs. Now, ma'am lets get back to scowling at each other if ya don't mind.

 

[DCUKMod]

@DCUKMod the magnet idea is a good one and you’re right, it’s a whole new adventure.
I joined the sous vide UK fb group as I sometimes find transatlantic cuts of meat names confusing. So far I’ve learned a lot, they seem like a nice bunch.
@ianpspurs the meat was certainly delicately cooked but next time I’ll do it for longer to render the fat a bit more. Getting a French trimmed joint would have helped too.
I like the Idea of a skimmed and full-fat thread!

Some folks manage with just a single magnet by putting a piece of cutlery (usually a spoon or small knife) inside the bag.