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What was your fasting blood glucose? (full on chat)
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<blockquote data-quote="ianpspurs" data-source="post: 2329007" data-attributes="member: 193971"><p>So <a href="https://www.bbc.co.uk/news/business-54885279" target="_blank">this is what normies</a> have been turning to during lockdown. I rarely eat meat these days as without gravy it is largely a waste of the time spent chewing, power for cooking and cost of meat. Very definitely a weakness of LC for me. According to nutritional analysis of Bisto a 50 gms portion is ok at 2 gms carb but who would bother with that piffling amount? Oxo, weak and watery as it is, comes up at 1.1 gms carb per 100 mls allegedly. Xantham gum may be the way forward. We have tried thickening with cauliflower in Mr Nutribullet but it is white and Julie's FODMAP issues make cauli a big no no. How do others deal with #gravgate (or being in a relationship with a deranged person who thinks it is acceptable for meat to be well done? Just show it a picture of some heat and job done - except pork)</p></blockquote><p></p>
[QUOTE="ianpspurs, post: 2329007, member: 193971"] So [URL='https://www.bbc.co.uk/news/business-54885279']this is what normies[/URL] have been turning to during lockdown. I rarely eat meat these days as without gravy it is largely a waste of the time spent chewing, power for cooking and cost of meat. Very definitely a weakness of LC for me. According to nutritional analysis of Bisto a 50 gms portion is ok at 2 gms carb but who would bother with that piffling amount? Oxo, weak and watery as it is, comes up at 1.1 gms carb per 100 mls allegedly. Xantham gum may be the way forward. We have tried thickening with cauliflower in Mr Nutribullet but it is white and Julie's FODMAP issues make cauli a big no no. How do others deal with #gravgate (or being in a relationship with a deranged person who thinks it is acceptable for meat to be well done? Just show it a picture of some heat and job done - except pork) [/QUOTE]
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