Is it Ok if on occasions one consumes a meal of 200 calories but which contain flour? I know FLOUR is a baddie but if it is still within the 800 calories for the day does it matter? By my calculation about 90% of the calories come from flour.

Hi Cas, Could you possibly swap the flour for a lower carb/GI one such as coconut or chick pea flour. Generally white flour shouldn’t be consumed on this diet because it is an easily digestible form of carbohydrate and high GI.
How much white flour is required and what were you making? Maybe someone will be able to suggest an alternative for you.

Thanks Cherrianne.

Swapping flour is no option. The end result will not be the same. This is for Ricotta Ravioli. Out of a batch I make about 330 fairly large ones. I mix 2 kilos of white flour with 10 Jumbo eggs plus 2 kilos ricotta for filling mixed with another 10 Jumbo Eggs and some parmesan cheese. To me it contains heaps of protein but in calorie/kilojoules term about 90% of the calories are from the flour. It seems to me that the impact should be minor but I don’t want to stuff up the diet plan once I start on it on Monday.

Regards

Cas

Hi Cas, if you’re doing this to manage diabetes then the white flour and pasta are out. See pages 87-90 of the book for an explanation of why easily digestible carbs are “baddies”. Sorry to disappoint you 🙁 I used to love ricotta ravioli too!
Perhaps you could mix the ricotta and Parmesan with some chopped spinach and do it in alternate layers of a ‘lasagne’ type dish but using courgettes sliced lengthways instead of pasta sheets. It’s the same taste and texture but much fewer carbs to wreak havoc with your blood sugar and weight. I’m just about to post my recipe for this. 🙂

Cherrieanne your new recipe looks delicious!! Those must be home grown cherry tomatoes, I’m drooling! Here in Blighty it will be late June before the home grown are ready.
Would you believe this – about 20 years ago in my previous (large) garden I heard a familiar sound. Shouted it sounds like parakeets! I remembered the sound from the Blue Mountains. Suddenly one swooped from the hornbeam tree – I couldn’t believe my eyes. They are actually breeding in this country!
Do you mind me asking which state you live in? I’m guessing it can’t be somewhere like Perth WA? I’m hoping to head out to Perth, possibly in May, to visit my aunt, uncle and cousin. I haven’t seen them for about 16 years when they came over to England for a visit, before that it was about 28 years ago when I went out to Australia. They are such lovely people it broke my heart when they emigrated to Oz ( I was about 10 at the time).
I like your idea about chick pea flour for pasta. I have had to substitute courgette and aubergine for pasta in lasagnes for years because I am gluten intolerant. One of us will have to experiment with it!!! 🙂

CAS you can make pasta with chick pea flour, I found the recipe last week, Google it.

You’re brill, bill 🙂

I live in SA Hashimoto, in the hills, and yes those tomatoes were harvested today by me and my 6 year old. Quite a few accidentally fell into her mouth! Don’t know if you can get that variety, it’s called ‘tumblr’, no e. Very prolific fruiter and well worth growing. We’ve had kilos and kilos. The kids take 6 each to school most days with cheese and crackers for a morning snack. The zucchini is also fresh out of the garden. It’s one of the sneaky ones that hide under the leaves and grow and grow! That one is destined to become soup.
I can well believe some parrots have escaped and bred. Budgies are native to Aus and I’ve seen them wild in the UK. We read reports of wallabies over there too.
It can be heartbreaking to see family emigrate. It’s a lovely lifestyle here but the sacrifice of leaving home and family is tough. At least you’ll have some lovely people to stay with on your holiday! 🙂
Bill nearly always has the answers! My sister and I had chickpea flour flatbreads from his recipe and mushroom soup for a late lunch today. I will definitely search for a chickpea flour pasta recipe.

Hi cherrieanne, yes I grow tumbler here too, i don’t think there are any you can’t grow if you have a greenhouse. I bet you can grow them all year round there. My son won’t touch tomatoes once the home grown ones are over. Not too keen myself either.
I ll be googling that chickpea pasta! 🙂

http://www.foodiefiasco.com/the-perfect-easy-grain-free-pasta-and-a-giveaway-winner/

Thanks Bill, you are a legend 🙂

Oh, Bill, that is a fantastic site. You’re a star. I’m dashing back round to corner shop to get more gram flour – never used so much in my life! 🙂

Hi and thanks to all.

Cherrianne you ARE a legend. Will definitely try it out but it will not be for another three weeks as for the first two weeks I’m trying the replacement meals till I get my head around cooking and eating the 8-week blood sugar diet.

Bill, I have never tried or worked with chick pea flour. Need to check it’s gluten content otherwise the pastry will not hold together. Starting to sound like a judge from Masterchef 🙂

Also, Bill, there is a reference to a link you have posted. That post on my screen is just a blank post with nothing showing within it. Can you please re post or email me.

Hashimoto – You will love Perth. It’s a nice small city. Been there visiting friends and touring around some parts of WA. I live in Sydney and Perth is a four hour flight from here one way and 5 hours returning. There’s a one way three day train trip from Sydney to Perth and of course a three day return trip.

Again, thanks to all.

Hi Cas, I went to Australia about 28 years ago so I think a lot will have changed! Lucky you living in Sydney, it’s a wonderful city. I prebooked matinee tickets for a classical concert in the Opera house – for about 3 hours after we landed! We had 6 weeks of fun packed travel round australia with the final ten days in Perth. I really regret not emigrating in my early twenties, I seriously thought about it, even got the papers but chickened out.

Hope the diet goes well for you 🙂

Hi Bill – I found the link on the email. Funny it does not show up on the forum. I will check it out later. Thanks.

Hi Hashimoto – Been to UK a few times. Love UK with it’s quaint village buildings. A bit cold, wet and gloomy grey weather unfortunately although I came across beautiful weather as well. Always enjoyed visiting and touring. Myself I am originally from Malta but migrated to Sydney when I turned 18 – many many years ago now. I never regretted the move a bit and have never looked back. Fell in love with Sydney on landing first time and still deeply in love with this place. A lot has changed in Sydney in these last 28 years – mostly huge increase in traffic. 🙂 All the best and hope you will enjoy your Perth visit.

I suggest you try making nudi ricotta ravioli without the pastry. Yum. Fran

Tnx FM. Probably a good substitute but taste is very different. Something I have to get used to I suppose. Also I googled nudi ricotta ravioli and every recipe contains flour. Maybe the flour could be substituted by chickpea flour or other but if the flour does not contain any gluten probably everything will fall apart. Will experiment and thanks for the idea.

Hi Cas, I think the very short cooking time will help the pasta stay together despite the lack of gluten. I’ll give it a go and let you know what it turns out like. The taste will be different but that’s not always a bad thing. I am of Italian descent and pasta was very hard to give up, nearly as bad as nice dense bread! I had already omitted it before starting the diet as I noticed it’s disastrous effect on my blood sugar straight away. Ironic that my inherited diabetes comes down the Italian side of the family!
I am loving the chickpea flour recipes. Years ago when I was a student in England I shared a place with an Indian girl and got such a taste for Indian food. We knew all the best places in Northampton. I had to improvise the other day when I couldn’t find Bill’s chickpea flatbread recipe. I used his coconut flour one and just substituted chick pea flour. Added some curry powder and cumin ( thanks Hashimoto) and fried them in spray oil. Delicious and lower in carbs than the recipe I couldn’t find.
Next experiment is the courgette bhajis, I’m determined those zucchinis aren’t going to defeat me 🙂

Hi Cas, like cherrieanne I will give that chickpea pasta a go. As i am gluten free i tried making pastry with buckwheat flour once – it didn’t stick together very well but i still got a pie with top and bottom pastry on it. I think chickpea flour will stick a bit better but probably not as neat a finish. We will get used to the different taste given time.
Cherrieanne, interesting about the Italian descent and diabetes in the family, my son has an Italian friend whose family are addicted to enormous plates of white pasta and diabetes and weight issues are rife in their family – wonder about the link after reading all the posts about blood sugar levels dropping. They’re coming over in the summer so will make them some meals from the recipes on here.
I’m going to make a batch today with cinnamon and other sweet spices to see if they are a decent replacement for white toast which a diabetic friend always has for breakfast. I have heard that cinnamon is good for reducing blood sugars – or is that an old wives tale? Can someone enlighten me? 🙂

Thanks for all the tips Cherianne. I have just purchased some chickpeas flour as well a couple of other ones. Will experiment with them so I will be ready for when I get off my liquid diet.

Been thinking of purchasing some gluten to add to the chickpea flour. Sure I bought this a few years back but the supermarkets I visited today didn’t stock it. I have found a website for a manufacturer and supplier in Melbourne (capital of the state of Victoria here in Aus). Might order a packet and experiment with adding it to the chickpeas flour.

While shopping I wondered why white flour is bad while almost all other gluten free flours are OK. I assume they are processed in the same way wheat flour is.

Also if you are interested to watch a live interview with Dr Michael Mosley with direct link to UK from Aus to Prof Roy Taylor re the 8-week blood sugar diet you can watch it on this link: http://www.sbs.com.au/news/insight/tvepisode/beating-diabetes It was aired here on the 1st of March from memory. Was quite interesting. Probably it’s around 50 to 55 min with a couple of Ads breaks. This is how I came to know about this. Found it quite interesting.

Hi Hashimoto, I’ve heard that about cinnamon too. I also use lots of fenugreek in my savoury dishes because it’s supposed to be good for helping with insulin production and stabilising blood sugar. Tastes great too!
The first family member that we know about was four generations back. An Italian confectioner, so you can kind of understand the diabetes in him. My grandmother was only slightly overweight. She had three out of four children develop diabetes. Only one was overweight and one was a fit triathlete! In my generation so far, three of us cousins have it, again only one is overweight.
There is so much guilt attached to the type two diabetes label. I hope that this research and the experiences of us all on this forum helps to dispel some of that. So much of the information and dietary advice is so very wrong and doing society a disservice.
I hope that Michael’s message is taken up with as much enthusiasm as some of Jamie Oliver’s crusades at improving nutrition and educating people. We need for Michael to have the same access to media, government ministers, health professionals etc. then we might see massive change.

Thanks for that Cas, definitely going to try and watch that.
I think it’s because white flour and products made from it, are so easily digestible and cause that instant spike in blood sugar.
I hadn’t thought to look at gluten free products made from other types of flour. I’ll research some of those too.

CAS wheat flours all contain simple carbs which we can’t eat. Coconut and gram flour contain complex carbs which are good for us and also are packed with dietary fibre.
The pasta recipe is taken from a site that specialises in grain free gluten free recipes.
I can’t comment on how well it works but there are oodles of sites with gram flour pasta recipes I’m just assuming it works.
I’ll try to find time this afternoon to knock up a batch and see how it goes

Just ordered pure gluten flour (Made in Aus) from a Sydney website. Should be delivered tomorrow. I’ll experiment with adding this to chickpeas flour and other gluten free flours to give them, hopefully, the elasticity that wheat flour has. Don’t know the ration but after hours of searching someone suggested 1 tablespoon (15ml) to 2 or 3 cups of flour (480 to 620ml). Will let you know how it will turn out if you are not gluten intolerant.

Again, thanks to all for all of your feedbacks.

https://ggiswheatfree.wordpress.com/…/so-many-flours-so-little-cupboar

I just found this chart giving the carbs in a whole range of flours. I was thinking of having buckwheat pancakes until I read this – a treat on pancake day next year I think!

That’s a great chart Hashimoto. My understanding of this diet is not counting carbs BUT Calories. The calories for Buckwheat seems fairly low. As long as we exclude sugars and refined flour and food it should be OK.

Had my package inclusive of the Pure Gluten delivered before 8.00am I only ordered yesterday about 2.00pm. Not bad service!!

My understanding of the diet, in fact the base rule is to cut out simple carbs for the blood sugars.
This is helped with the fast weight loss caused by the 800 calorie regime but as far as I’m concerned, getting rid of the simple carbs from my diet is paramount.

Hi cas, the initial part of the diet is 800 calories so in the first 8 weeks we do need to count them. However the emphasis is on cutting out simple carbs. To be honest I didn’t even notice the calorie column as i was more interested in cutting out simple carbs. I feel SO much better after 8 weeks of this diet I want to stick to the flours in the ‘excellent’ section of the chart for some time to come.
In the past I have used buckwheat flour for blinis, pancakes, crumbles and pastry (I’m gluten intolerant) and will do so again but I will get to my target weight first and experiment with staying on it for a few months first.

There has been so much to learn in the past 8 weeks and I am still learning and will be for months to come – but learning is fun, especially when it is accompanied by improved health. May the force be with us 😉

Hi all, discovered a different flour today in a European foods warehouse. It’s lupin flour, which is an ingredient in a bread we can buy here in Aus which has only 2.3g carb per slice. So it can be used for bread making and presumably other baked goods too.
Lupin flour has, per 100g:
Protein 39g
Carbohydrate 11.46
Dietary Fibre 31g
For the Aussies, it’s from a producer called Irwin Valley. They have a website so you can look it up.
Unfortunately, I can’t attach the site pics like Bill does, I am a bit technologically challenged!!
The web address is irwinvalley.com.au

Hi Hashimoto, is today your last day of the 8 weeks? What’s your next step going to be?

Cherianne, nothing clever about it.
Just post the whole link including the http://www. and the links automatically provided the wee images.

Thanks Bill, I’ll give it a go
http://www.irwinvalley.com.au/?page_id=50

Hi,

Cherrianne , I didn’t realise you also live in Aus. I have been to that site before and have seen the flour around. I bought the beans from either Woolies or the green grocer to cook and they were horribly bitter. Someone said they have to be boiled and then kept in the pot for five days changing the water at least twice a day. Threw everything out. Was afraid the flour might be equally bitter. Let me know if you have tried.

As for the link you posted it’s the only way it shows to copy. Managed to get this http://irwinvalley.com.au/ Either link will open the site once copied and pasted into the browser.

Hi cherrieanne, yes today is the last day of 8 weeks, I can’t believe it has gone so fast! I’m going to stick with it but let my calories creep up to 900 without stressing and have a treat day once a week of up to 1400 calories butI will stick to the principles of the diet. If I only stay at the same weight I will do a few more weeks of 800 until I get to my target weight.
Since this way of eating has improved my health and energy levels so much it has to be the way I eat for life – and there are so many lovely recipes to try!
Cherrieanne I actually dreamed last night about Australian hills, chickens and veg growing in the lovely warm, clean air! 🙂 I have spent the last few days disinfecting the green house, chitting potatoes, sowing veg seeds and planting up rhubarb and raspberry canes in cold and sometimes wet weather so no wonder images of your 95 acres of sun get into my head! 🙂

Thanks Bill!
Hi CAS, yes I’m in SA. I haven’t tried the beans themselves, but the bread is delicious. It’s called Herman Brot low carb bread. As I said, only 2.3g carbs per slice. It’s available in independent grocers, and they have a website too which will list suppliers in your state.

Thanks cherrieanne, I. Just looked at the website you posted – i am going to try some of that bread when I visit my relatives and have a good browse round the shop that sells the products! This is brilliant news for me. Thanks 🙂

You’ve certainly regained some energy then Hashimoto!! Your garden will reward you this summer.
Our summer is having it’s last fling. Officially autumn and this morning woke up to a thick mist which soon burned off as the day progressed. Mum and I headed off to Adelaide in 39C heat, shows how much we wanted all our Italian goodies and various herbs, spices, beans etc. 🙂 that’s where we found the lupin flour. It’s supposed to be from the Mediterranean so I’m guessing you should be able to buy it in the UK. I’ve only ever known lupins as a garden flower and the seeds as a really high protein cattle fodder.
Wish I could share some of the hills and warm weather with you! In return I’d love a snowy walk in the fields around my home village in Northamptonshire.
I’m sure you’ll continue losing weight on 900cals with a weekly treat day.
Hopefully you’ll stay in touch, even though you’ve done your 8 weeks, cos I’ll definitely miss your contributions if you don’t.

Congratulations Hashimoto. Hope you achieved your goal within the 8 weeks. Reading his book and watching the interview the next step is to follow the Mediterranean diet. Don’t know why they call it a Mediterranean diet because pasta and cakes are abound. lol Also you can then go on the 5:2 diet where you eat what you want for five days on two days you fast.

Hoshimoto, if you are still on the 8 weeks diet be careful if you purchased the bread. I thought you purchased the flour to bake the bread. I looked at the recipe for Lupin Flour White bread and it includes white flour and sugar. Here is the recipe they have on site for the bread:
A delicious crusty loaf of white sandwich bread that all the family will love – with the added goodness & health benefits of Irwin Valley 100% Australian-grown sweet lupin flour. This recipe can be prepared the night before or made immediately.

Ingredients
1 ¼ tsp dried yeast
1 tsp (5g) salt
1 ½ tsp (5g) bread improver
1 tbs (20g) sugar
2 ¾ cups (420g) plain flour (or baker’s flour)
¾ cup (105g) Irwin Valley Lupin flour
1 ½ cups (375ml / 375g) water

Hi CAS, the bread I was talking about is produced commercially. Hashimoto it does contain wheat protein and bran, also wheat whole grain meal amongst all the other grains and seeds 🙁 will that affect you?

Hi All,
I don’t do much baking or bread making, but it’s very common for “alternative” recipes to include ordinary wheat flour as well as the “healthy” flour! Unfortunately nothing seems to give you the same result as wheat flour, but some of the alternatives are perfectly acceptable , and good in their own way.
I have tried recipes that use Xanthan Gum (gluten free) which does the job the gluten normally does. Mine is Doves Farm brand, in the UK.
What is “bread improver” in your recipe, Cas?
MaryR

Hi MaryR,
The recipe is from the web site of the bread makers. Don’t think we should be earring any simple carbs while on the diet. Wouldn’t be worth spooling it for a slice of bread.

I will try one day baking it but I have purchased pure wheat gluten to mix with alternative flours.

The best thing to do while on this diet is to forget about what we are used to and enjoy the new, forgetting about replacing what we have grown up with. Learn and enjoy the new.

Here one can buy Bread Improver from just about any store. Used it many years ago but didn’t notice any difference in the bread. Can’t recall exactly what it is supposed to do. You can google it.

Hi MaryR
I often make this loaf, It’s very nutritious and has NO flour. It is an acquired taste. It os also quite high in calories, however, it does satisfy my husbands bread craving. It is also quite moist. Made simply from quinoa which is gluten free and has a low GI of 53. Quinoa is also a complete protein which means that it contains all the essential amino acids that the body needs for repair and a healthy immune system.The chia seed pumps up the omega 3 in the bread plus it helps hold it together when it’s baked. The lemon activates the baking soda (bicarb) + helps to alkaline the loaf. –
Makes 1 loaf – The size I used was: 10 1/2 cm wide and 26 cm long

300 g (10 1/2 oz / 1 3/4 cups) whole uncooked quinoa seed
60 g (2 fl oz / 1/4 cup) whole chia seed
250 ml / 1 cup water (use half to soak chia seeds and the other half to combine in the food processor)
60 ml ( 2 fl oz / ¼ cup ) olive oil
1/2 teaspoon bicarb soda
1/2 teaspoon sea salt
juice from ½ lemon

Preheat oven to 160 C / 320 F. fan forced oven.
Soak quinoa in plenty of cold water overnight in the fridge.
Soak chia seed in 1/2 cup water until gel like – this can be done overnight as well, but just give it a few stirs at the beginning.
Drain the quinoa and rinse really well through a sieve. Make sure the water is fully drained from your sieve.
Place the quinoa into a food processor.
Add chia gel, 1/2 cup of water, olive oil, bicarb soda, sea salt and lemon juice.
Mix in a food processor for 3 minutes. The bread mix should resemble a batter consistency with some whole quinoa still left in the mix.
Spoon into a loaf tin lined with baking paper on all sides and the base.
Bake for 1 ½ hours until firm to touch and bounces back when pressed with your fingers. Mine took 1 1/2 hours – oven temps can vary slightly – but the bread needs the time to cook and for the quinoa to become tender.
Remove from the oven and cool for 30 minutes in the tin…then remove from the tin and cool completely on a rack or board. The bread should be slightly moist in the middle and crisp on the outside. Cool completely before eating.
Serve delicate slices only when cold with a serrated knife.
Store wrapped in the fridge for up to 1 week.(yes this can be frozen for up to 3 months)
Delicious lightly toasted on a pan.
Serves 12 – and best served lightly toasted in a pan until golden on both sides.

Notes + Inspiration
Serve topped with macadamia nut butter.
Pump up the protein and add 2 tablespoons of Pure Pea Protein before baking
Sprinkle with sunflower seeds before baking.
The whole seed must be used – please don’t use rolled quinoa or the flour.
Hulled millet can be used in place of quinoa in this r

– See more at: https://www.thehealthychef.com

Sadly cherrieanne I won’t be able to have it – gluten makes me ill. I had a mince pie on new year’s eve and was in pain for 3 weeks before I saw gp and was put on antibiotics. It wasn’t the first time something like that happened but it was the last time i will consciously eat gluten. It seems to trigger a diverticulitis attack every time 🙁

Hi Cas, thankyou. I ‘m very gluten intolerant so can’t have wheat flour so no wheat bread or pasta for me. The recipe you have posted sounds delicious – I’m sorry I can’t try it. 🙁 The Mediterranean diet Michael mosley mentions is also low carb but those of you who are not gluten free or diabetic will be able to indulge occasionally.

Thank, tamznlaws, that looks perfect- for later on! Exactly the sort of thing I want, I’m a great fan of chia seeds. Thank you for taking the time to post it.

Yes I know, Cas, no carbs just yet, but someday, someday!!

MaryR

Hi cherrieanne I. Have definitely gained a lot of energy – it is being commented on by a few people who have known me for years! All the growing is for my son’s new allotment – he won’t get the keys until the council have cleared the rubbish and doesn’t have a greenhouse. Though i will still be growing tomatoes and chillies for myself.
I made a wild garlic frittata for lunch today – the garlic leaves were foraged during a very muddy, hilly woodland walk on Mother’s Day. So there is a small advantage of living in the Uk! I. Have a cousin who lives in Northamptonshire.
39C is VERY hot! My uncle in Perth has been talking a out a lot of days which have been 40C – too hot for me. I hope the shops you went to were air conditioned to give you a bit of relief!
Cas, I forgot to say that when I started this diet I was hoping to lose half a stone but lost 2. Something i could only have dreamed of. Now I know this works for me I want to lose another half stone:)
Cherrieanne I wont be leaving the forums, I’m just finishing the first part of this diet and the next part is like entering the unknown so will still need to all support each other, swap recipes etc. This is for life! 🙂 also i love reading your posts:)

Hi Hashimoto,
So glad you’re staying, many forum members have interests and ideas and humour that match mine and I know we would probably get on really well if we met. Beyond the shared goals of sticking with the diet and regaining good health. You’re one of the people I look for when I read the posts.
Glad I warned you about the bread, it is so nice to find one that smells, tastes and looks like the real deal yet low carb. I remember years ago, my grandmother having these low carb bread rolls that looked and tasted just like cotton wool. Back then a diabetic diet did severely restrict carbs and sugars. She had so many points to spend on food each day. 10 grapes were an enormous number of points so were an occasional treat. Butter, cheese, eggs and some meats were ‘free’, and I think some veg might have been. All fruits had points of varying amounts. Then in the eighties it all changed and she was encouraged to eat completely differently, ended up on insulin and died relatively young at 72. No other health issues apart from diabetes.
When it gets a bit cooler, and less humid here (80% today),I will experiment with the lupin flour and see if I can get a decent loaf. Will let you know how that goes. I think if we can find ways of substituting foods we miss for a decent low carb alternative, we have much less chance of straying from the diet. It makes social occasions and shared meals much easier too.
I have no desire for sweet stuff except fruit but I miss crisps and crackers. I’ve found a recipe that uses flaxseed meal and cheese to make crackers but again need to wait for cooler weather. If your relatives in WA are getting 40C then we will too! Our weather pattern follows theirs a day or so later. At least it will have cooled by the time you get there.

For all gluten intolerant check this site for mixing different types of non wheat flour: https://thankheavens.com.au/2013/01/31/mix-your-own-gluten-free-flour-easy-guide/

Hashimoto, you must deservedly be proud of yourself. This is day 3 for me but I’m already feeling the benefits. Again CONGRATULATIONS.

Cherrianne – Hot in Sydney as well. Everything is a record or first in many years. It’s autumn and the temperatures are still about 6C or more degrees above average. I think it’s going to be 35 or over today.

Thanks Cas, I will look at that site. Sounds like it is extremely hot everywhere in Australia – I hope it has cooled a lot by the time I get there!
Thankyou for the congratulations, oddly it feels like I. Haven’t so much finished the journey but I am prepared to start a new phase of my life well equipped for the journey.
If you feel thebenefits already just imagine what you will feel like in a few weeks! 🙂

Hi cherrieanne, I also feel like if we met we would really get on, we seem to be on the same wavelength so to speak. I enjoy reading your posts and look out for them.
The forums will need a lot of us ‘old timers’ to stay on because as more and more people join it will become difficult for a small handful to offer help and support to each individual – they could number many hundreds the way things are moving!
So sad to hear what happened to your grandmother, it sounds like the old advice may have shortened her life. My mother died a couple of years ago at 82 and that was still too soon for me (but not from diabetes).
I agree about finding low carb alternatives, the gram flour and coconut breads have made a big difference to me. Thankyou so much for being willing to try experimenting with the lupin seed flour.
Funny about the crisps – a couple of weeks ago I automatically reached for a bag while shopping then dropped them like they had burnt me when I realised what i had done. Haven’t done that in the chocolate aisle though!
:). Judith