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White carb to complex carb
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<blockquote data-quote="Resurgam" data-source="post: 1777208" data-attributes="member: 355878"><p>I ate low carb for decades whilst cooking for the family - I just added in some potatoes or other carb dense foods for the others and made a small amount of a low carb food for myself - roasting some veges with the meat was a simple option as it did not take up a ring on top of the cooker.</p><p>Even these days when visiting family the same options are there - and the others eat their sugar free jelly with sugary fruits though I do sometimes wish the little ones got a lower carb diet rather than all the processed stuff. </p><p>I have, at last, done a bit of experimenting with cooking, and discovered that I can eat Yorkshire puddings made with half a pint of water, three large tablespoons of extra thick cream and three half cups of bread flour (US type measures) and a pinch of salt then three large eggs - enough batter to make a dozen small puddings. I first made these to eat last Christmas, and was rather surprised to get readings of 5.6mmol/l after two meals but it was a year since diagnosis by then. Yes, they contain flour - 3/4 of the usual recipe, and it is bread flour, which has a bit more protein - but the carbs from the pint of milk aren't there. The puddings are very light and puffed up, and are delicious made with the fat from the joint. </p><p>There are no 'better' carbs that I have found - and I would advise getting low readings as your norm before experimenting to much - but for me - well I would not say that being able to eat Yorkshire puddings again was the icing on the cake - as it is much better than that.</p></blockquote><p></p>
[QUOTE="Resurgam, post: 1777208, member: 355878"] I ate low carb for decades whilst cooking for the family - I just added in some potatoes or other carb dense foods for the others and made a small amount of a low carb food for myself - roasting some veges with the meat was a simple option as it did not take up a ring on top of the cooker. Even these days when visiting family the same options are there - and the others eat their sugar free jelly with sugary fruits though I do sometimes wish the little ones got a lower carb diet rather than all the processed stuff. I have, at last, done a bit of experimenting with cooking, and discovered that I can eat Yorkshire puddings made with half a pint of water, three large tablespoons of extra thick cream and three half cups of bread flour (US type measures) and a pinch of salt then three large eggs - enough batter to make a dozen small puddings. I first made these to eat last Christmas, and was rather surprised to get readings of 5.6mmol/l after two meals but it was a year since diagnosis by then. Yes, they contain flour - 3/4 of the usual recipe, and it is bread flour, which has a bit more protein - but the carbs from the pint of milk aren't there. The puddings are very light and puffed up, and are delicious made with the fat from the joint. There are no 'better' carbs that I have found - and I would advise getting low readings as your norm before experimenting to much - but for me - well I would not say that being able to eat Yorkshire puddings again was the icing on the cake - as it is much better than that. [/QUOTE]
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