Please do not shrink away!
I admire your effort to go low carb - not something I could do at this point in time. Good luck and hope you get all the particulars worked out.Love, Maggie
My low carb experiment (attn Jean and Kari)
Moderators: Rosie, Stanz, Jean, CAMary, moremuscle, JFR, Dee, xet, Peggy, Matthew, Gabes-Apg, grannyh, Gloria, Mars, starfire, Polly, Joefnh
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MaggieRedwings
- King Penguin
- Posts: 3865
- Joined: Tue May 31, 2005 3:16 am
- Location: SE Pennsylvania
Polly,
The recipe I used was dated 2/6/11, and ingredients were: 8-10 lb pork shoulder, onion, 2 oranges, 6 cloves garlic, 1T fennel seed, salt/pepper. After scoring the fat side of pork, rub garlic and fennel into pork and season w/salt/pepper. Marinate overnight. Next day, roast at 275 degrees for 7-8 hrs. Easy, delicious!
The salsa sounds like it would be good, and I do love my crockpot. I'll look that recipe up.
Being sensitive to pork is a bummer, plus all the other things you're sensitive to. That has to be so hard to do. Dedication, I guess that's what it takes. I had a hard enough time getting used to checking ingredients for gluten and dairy. I'm sensitive to soy but haven't been as diligent as I should be with that. Seems it is in everything. As time goes, I'm getting more and more used to it.
I do find that eating low carb is a big help with digestion.
garina
The recipe I used was dated 2/6/11, and ingredients were: 8-10 lb pork shoulder, onion, 2 oranges, 6 cloves garlic, 1T fennel seed, salt/pepper. After scoring the fat side of pork, rub garlic and fennel into pork and season w/salt/pepper. Marinate overnight. Next day, roast at 275 degrees for 7-8 hrs. Easy, delicious!
The salsa sounds like it would be good, and I do love my crockpot. I'll look that recipe up.
Being sensitive to pork is a bummer, plus all the other things you're sensitive to. That has to be so hard to do. Dedication, I guess that's what it takes. I had a hard enough time getting used to checking ingredients for gluten and dairy. I'm sensitive to soy but haven't been as diligent as I should be with that. Seems it is in everything. As time goes, I'm getting more and more used to it.
I do find that eating low carb is a big help with digestion.
garina
Hi Polly,
I stumbled upon this tread, and I hope you don't mind me making a suggestion....I have been diabetic for 27 years, and even though I have type I, I may have some insight into your A1C. It it sounds like you were eating fairly low carb before your A1C came back abnormal? Do you by any chance have a glucose monitor? The reason I ask is that proteins can also elevate blood sugars, especially when eaten alone. In order to find out which food trigger higher blood sugars you may need to check at intervals after eating. Carbohydrates cause blood sugars to be highest about 15 minutes to 1 hour after eating. (Depending on how simple the sugars are) Proteins elevate blood sugars from 3-6 hours after eating. This is especially true if you have proteins combined with high fats. If you were able to eat a different meals and check you glucose at one and three hours after eating, you might be able to pinpoint which foods are elevating you blood sugars. Just a thought....I would hate for you to go lower carb and have it make things worse! For me the best way to keep my blood sugars stable is to make sure I balance carbs, fats, and proteins. I do stay away from all grains, potatoes, and fruits like grapes as these will always cause a quick rise in blood glucose. Hope that is helpful!
Susie
I stumbled upon this tread, and I hope you don't mind me making a suggestion....I have been diabetic for 27 years, and even though I have type I, I may have some insight into your A1C. It it sounds like you were eating fairly low carb before your A1C came back abnormal? Do you by any chance have a glucose monitor? The reason I ask is that proteins can also elevate blood sugars, especially when eaten alone. In order to find out which food trigger higher blood sugars you may need to check at intervals after eating. Carbohydrates cause blood sugars to be highest about 15 minutes to 1 hour after eating. (Depending on how simple the sugars are) Proteins elevate blood sugars from 3-6 hours after eating. This is especially true if you have proteins combined with high fats. If you were able to eat a different meals and check you glucose at one and three hours after eating, you might be able to pinpoint which foods are elevating you blood sugars. Just a thought....I would hate for you to go lower carb and have it make things worse! For me the best way to keep my blood sugars stable is to make sure I balance carbs, fats, and proteins. I do stay away from all grains, potatoes, and fruits like grapes as these will always cause a quick rise in blood glucose. Hope that is helpful!
Susie
Susie,
Thanks for your astute advice. It sounds like something Dr. Bernstein would recommend! I did not know about proteins elevating blood sugar.
No, I don't currently monitor my blood glucose, but that is an excellent suggestion. The proof of the pudding, so to speak. Even though I have been mostly paleo for a long time, I had some habits that were probably elevating my sugar. For example, drinking half and half fruit juice throughout most of the day and eating jam and Jennies coconut macaroon cookies! I'm really trying to do low carb for now and will see what my next A1C test shows. If no improvement, then I'll take your advice.
Thanks again. BTW, how many gms. of carbs do you aim for each day? Protein? Fat?
Hugs,
Polly
Thanks for your astute advice. It sounds like something Dr. Bernstein would recommend! I did not know about proteins elevating blood sugar.
No, I don't currently monitor my blood glucose, but that is an excellent suggestion. The proof of the pudding, so to speak. Even though I have been mostly paleo for a long time, I had some habits that were probably elevating my sugar. For example, drinking half and half fruit juice throughout most of the day and eating jam and Jennies coconut macaroon cookies! I'm really trying to do low carb for now and will see what my next A1C test shows. If no improvement, then I'll take your advice.
Thanks again. BTW, how many gms. of carbs do you aim for each day? Protein? Fat?
Hugs,
Polly
Blessed are they who can laugh at themselves, for they shall never cease to be amused.
You know, I have never measured my protein or fat, but I aim for between 15-30 carbs per meal. My advice would just be to never eat a carb without a protein. If you are going to have a cookie, eat a scoop of nut butter with it instead of jam :) Dr. Hyman has some good recommendations on his website. He is a functional medicine doc who specializes in type II, and he is all about food! Actually, i bought his book, and it has a six week meal plan in it that may be helpful. Hoping for a great turnaround! Let me know what happens.
Blessings
Susie
Blessings
Susie
Polly,
the muffins can be made with chestnut flour, pecan meal/flour, walnut flour/meal. The are wonderful! You can make then sweeter using more raisins, prunes, dates, apricots etc., or keep them virtually sugar free by eliminating most of these.
They can also be made egg free. Use any egg replacement. If you can't take gums use something from Dee's replacement list. Then they are both paleo and vegan.
Next time I am going to try adding a little gelatine to stick things together better because the last lot were a little crumbly, although they did hold together.
The recipe is very forgiving and can be manipulated every which way.
I wish I could loose weight. I can't manage without fruit, although I cannot eat whole fruit, only in a smoothie.
the muffins can be made with chestnut flour, pecan meal/flour, walnut flour/meal. The are wonderful! You can make then sweeter using more raisins, prunes, dates, apricots etc., or keep them virtually sugar free by eliminating most of these.
They can also be made egg free. Use any egg replacement. If you can't take gums use something from Dee's replacement list. Then they are both paleo and vegan.
Next time I am going to try adding a little gelatine to stick things together better because the last lot were a little crumbly, although they did hold together.
The recipe is very forgiving and can be manipulated every which way.
I wish I could loose weight. I can't manage without fruit, although I cannot eat whole fruit, only in a smoothie.