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What have you eaten today?

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On waking: 1 cheese string

Breakfast: an AWESOME full English at our local Army & Navy - Lincolnshire sausage, nice bacon with crispy golden fatty bits, egg beautifully cooked, field mushroom, hash made of chopped baked potatoes bacon and onion (oh my!)

Then a small Costa latte.

Do I know how to live, or what?!?

Then this afternoon at my first ever baby shower for my next door neighbour: 8oz burger with Stilton centre, no bun, and half the chips (swoon).

Then, because this was a baby shower, and the purpose seemed to be to bring the baby into the world already addicted to carbs, I was tied down and forced - forced I tell you - to eat a buttercream topped cupcake with a miniature fondant icing baby bottle sticking out of the top like some anaemic nipple.

Yes, it was traumatic. Yes, I managed to hide the half eaten nipple under a napkin (how vile is THAT thought?) and ditch half the sponge on someone else's plate, but I still had a 9.1 reading after 2 hours.

Great party. Delightful celebration. But I am mentally scarred for life.

Supper will probably be berries with Greek yoghurt.

Last thing: a cheese string.
 
AndBreathe said:
I'm eating more eggs than ever before on my current regime, and enjoying them, so wondering why you might feel you need to eat more?
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Because I rarely have them, not even once a week, and I think I should aim to have them maybe every day or every other day.
 
Hi Brian
I don't give a rat's ass what my cholesterol levels are like. :-D Cholesterol's a load of pernicious nonsense. It's more effective to predict CVD based on what kind of music you listen to.

I do take my other lipids very seriously. These are ok but at, near or slightly over the acceptable range, so I need them to come down. Which is why I'm low carbing. Nothing gets the fat out of the blood like using it as your primary fuel!
 
Brunneria said:
On waking: 1 cheese string

Great party. Delightful celebration. But I am mentally scarred for life.

Supper will probably be berries with Greek yoghurt.

Last thing: a cheese string.
Click to expand...

The cheese strings will keep you sane, Brunneria.
 
Hi Spiker,
Don't know why but that's the sort of answer I expected from you.
Waiting to see how your next HbA1c turns out
Go well, im watching
 
Spiker said:
Because I rarely have them, not even once a week, and I think I should aim to have them maybe every day or every other day.
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Thanks for that. For some reason (let's call it my mind failing me), I thought you already ate quite a lot of eggs.

My OH makes the best omelettes ever, and swears brown eggs make the best omelettes. Whilst he is in charge of cooking, and I get to lounge around I'll indulge him.
 
cold ethyl said:
http://jama.jamanetwork.com/article.aspx?articleid=189529
Click to expand...

OK this 1999 study is ridiculous. First of all, all that it claims is

"We found no evidence of a positive association with higher consumption of eggs in any subgroup except a suggestion that the risk might be elevated among individuals with diabetes." (my italics)

But, their endpoint is heart disease and diabetics are already at risk for heart disease. They make no mention of the statistical method they used to factor that out, if any. I don't think they even made the attempt. As it says in the study, this 'needs further research'. Meanwhile, a horde of other CVD risk groups, most of which are comorbid with diabetes, showed no correlation.

And they regurgitate the claims of dietary cholesterol affecting blood cholesterol, which are ****.

In summary: Eggs 1, Eggheads 0
 
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In an effort to add more fat

Lunch - raspberry cocoa jelly just drowning, drowing in double cream

Dinner - two aberdeen angus burgers with 150g of Brie smothered on them. OK you can't get that much brie onto two quarter pounders to the rest went into the 100g of coleslaw. Total 11 gch, 66 gpr. I quailed at the idea of cooking the burgers in butter. Maybe next time!
 
@Spiker

I'm curious about your coleslaw mayo... What do you use?

I've often made mayo at home (it is stunningly easy if you have a hand blender) but my recipe uses powdered mustard and sugar. Both pretty carby. I would imagine that commercial mayo is probably more so. Admittedly, still small amounts in comparison with the half haunches of venison you eat them with .

Just wondered if you had found a brilliant sugar free mayo...?

May have a go at making it with xylitol, and see what happens.
 

But where are the quorn sausages? Or are you saving them for brekkie?
 
Breakfast - bacon egg sausage mushrooms tomato
Lunch - ham salad
Dinner is where it gets a bit crazy. I'm on holiday now so after driving to cottage tested at 6.1 before dinner. OK, a bit higher than I would like but I've had no exercise today because of driving. For dinner (wedding anniversary) had a G&T, scallops, fillet steak and half a bottle of dry white wine. Tested at +2, 5.2, 0.9 LESS than preprandial. Thought there must be a glitch so tested again, 5.0. ***!. Maybe my stress levels are just dropping quicker than my BG is rising.

The next week could be enlightening ...
 


Hmmm! Oh dear, I did not know mustard was carby. I make 'mayonnaise' by adding half a teaspoon of made mustard and a whole teaspoon of horseradish sauce to 2 tablespoons of full fat Greek yoghurt. Easy, delicious, but I had assumed it was ok, carb-wise. Maybe not?
 

@lizdeluz and @Spiker
I'm not sure of the actual carb content.. Hold on, I'll check:

Ok, so I may have been talking rubbish!

Nutrition of Colmans English Mustard

Typical ValuesTypical values per 2.5g (a tsp)-
Energy54kJ/13kcal-
Protein0.8g-
Carbohydrate0.3g-
Of Which Sugars0.2g-
Fat0.8g-
Of Which Saturates0.3g-
Fibre0.3g-
Sodiumtrace-
Salttrace-

And, this
  • mustard - most plain and dijon prepared mustards are less than 0.5 carb per tsp; beware "honey" varieties, and Russian sweet mustard at 2.0 gm per tsp
  • mayonnaise - most regular real mayonnaise is less than 0.5 gm per Tbsp. Beware the light mayo - 1.0 gm per Tbsp and ultra-low fat at 3.0 to 4.0 gm per Tbsp
from here
http://www.lowcarb.ca/tips/tips009.html

Clearly, not a great danger to ketosis!!!

The reason I brought it up in the first place is that I have used mustard as a sauce thickener (chicken in honey/mustard sauce), just like corn flour (which is very starchy), and just assumed that thickening abilities = high carbs.

Your normal programming will now resume...
 
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Today I have mostly been eating salad as I went to see parents in North East and was late home and Mr Ethyl couldn't possibly eat his portion of the slow cooker curry without his onion bajhia, samosa and oven warmed naan bread. He'd make a very poor diabetic.
 
Ive just discovered Divine 70% choc with raspberry.......it most def is divine.I found it in a larger Sainsburys when I was stocking up on my sugarfree marshmallows.
 
On waking: the eternal cheese string

Breakfast: coffee with cream and a peanut 9 bar (thanks @Spiker for that suggestion, I didn't spike either)

Lunch: turkey and veg biryani, no rice. Very low fat. Was ravenous within 2 hours! So at 4pm I made an almond flour choc sponge with broken 70% choc in it. OMG. It was like school dinner pud, except school dinner puds don't get smothered in double cream.

Evening: roast chicken leg and sugar snap peas.

Last thing: a cheese string

Oh, and Mr B thinks I have lost some weight!

Since you all know from this thread how much I have been eating (masses and masses and masses, including that half cupcake yesterday, the odd chip, and even some bread, in v small quantities...). I am in shock. What an un looked for benefit.
 
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