It's American and too many adverts by Cynthia which you'll need to ignore but Id really recommend this podcast - her interview with Gary Taubes. Very thought provoking especially about value of low carb eating.
In today's episode, Cynthia Thurlow speaks with Gary Taubes about his book, Rethinking Diabetes, and treatment and management in the modern era.
cynthiathurlow.com
His book looks good but I really enjoy listening to Gary Taubes.
Thank you for the link. Gary Taubes' book 'The Big Fat Lie' first opened my eyes about fats.
I'm being haunted by recipes where people have said "After xx years of searching this is the best low carb version of bread..... blah blah'. As I had to make hubby a sourdough loaf, I thought I'd have a go at a couple of such recipes, one that my brother sent me, and one that came recommended on FB. The one my brother sent was a no go, but the one from FB has possibilities. The recipe was made with yeast and after spending the night in the fridge, it did taste better today, although it tastes more like a brioche. So if I make this again (and I might) I'll leave out quite a lot of the erythritol and use egg whites instead of whole eggs). But why have a yeast recipe and use eggs? It seems strange to me.
Yesterday's food was a couple of tasters of the so called bread above.
Dinner was Boursin Garlic and Herb cheese with salted celery.
Also had 3 coffees made with cream throughout the day.
Today's food was more or less the same (presently hubby appears to have lost his appetite again which has left me with that 'can't be bothered' feeling about dinner.)
Throughout the day I ate 150g of the yeast low carb bread I made (8.7g of carbs) with thick layer of butter on the slices.
Dinner was the same as yesterday, I finished off the packet of Boursin cheese with sliced celery.
Had a treat of a couple of chunks of Blue Dragon Coconut Cream - it comes in a block and tastes like it's loaded with carbs, but it's only 1g carbs in a 50g chunk.