Hey @ianspurs, going back to your fermented foods bit... I am thinking of starting to make sauerkraut- I’m buying it at the moment but I believe most of the goodness is lost in pasteurisation- and I cannot find unpasteurised any where. Fruit chutney sounds good.
To everybody- hoooowwww looonnngggg does it take to lower blood glucose to normal?? It seems to be going so slowly. I was diagnosed in Feb and started working on it - increased exercise, lowered carbs( now substantially) I’ve gone from 12’s before food to in the 6’s and sometimes 5’s I’m now officially lchf and everyday discover things I can’t eat to stay under 100 then 50g carbs. It makes me a little
I’m trying so hard but it’s so slow. Then when I get to my goal (4 mmol regularly) it’s like this forever!!! I’m sad coz I think I have to ( hopefully temporarily) cut the 5 baby plum tomatoes from my lunch and replace with bloody cucumber and celery. I know this is petty but I’m a bit tired of cutting out stuff to get the carb numbers down. Sorry I had to get that out to people who understand. I’m having a pity party aren’t I?