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What have you eaten today? (Low carb forum)
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<blockquote data-quote="Annb" data-source="post: 2268220" data-attributes="member: 25851"><p>The Heinz "light" mayo was £3 for 800 ml. Not sure how that compare to euros. I prefer to make my own everything if I can, then I know exactly what is in it. I don't always manage it, of course, and sometimes I forget to check when a ready made product comes in to the house and it's only after I've used it that I wonder what was in it. Silly me! </p><p></p><p>Neil and I are both "difficult" when it comes to food allergies and intolerances but he is a lot more careful than I am, checking all ingredients. Usually he just makes what he can from basic ingredients but even then there are problems because different producers, eg millers, who make flour with more or less fibre in them - and that is an issue for my Crohn's sufferer son. In the process of trying to sort that one out with the difficulty getting branded (and stated content) flour at present. Pasta is another issue - has to be low fibre and egg free (my volunteer shopper doesn't really understand the issues there - she came with "Free From" spaghetti which has other grains but not wheat because it is gluten free. He can't take other grains. That's another thing I was going to attempt to make - spaghetti but not sure how much fibre is in 00 flour. But, he's not fading away - mostly because of steroids. And I'm certainly not fading away.</p></blockquote><p></p>
[QUOTE="Annb, post: 2268220, member: 25851"] The Heinz "light" mayo was £3 for 800 ml. Not sure how that compare to euros. I prefer to make my own everything if I can, then I know exactly what is in it. I don't always manage it, of course, and sometimes I forget to check when a ready made product comes in to the house and it's only after I've used it that I wonder what was in it. Silly me! Neil and I are both "difficult" when it comes to food allergies and intolerances but he is a lot more careful than I am, checking all ingredients. Usually he just makes what he can from basic ingredients but even then there are problems because different producers, eg millers, who make flour with more or less fibre in them - and that is an issue for my Crohn's sufferer son. In the process of trying to sort that one out with the difficulty getting branded (and stated content) flour at present. Pasta is another issue - has to be low fibre and egg free (my volunteer shopper doesn't really understand the issues there - she came with "Free From" spaghetti which has other grains but not wheat because it is gluten free. He can't take other grains. That's another thing I was going to attempt to make - spaghetti but not sure how much fibre is in 00 flour. But, he's not fading away - mostly because of steroids. And I'm certainly not fading away. [/QUOTE]
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