Delurking

Welcome to the group! Don't forget--the emphasis isn't on just lowering
carbs; it's on eating low glycemic carbs in the right amounts. It's adding
fiber to your diet, too.

Pat in TX

Welcome to the group! Don't forget--the emphasis isn't on just lowering
carbs; it's on eating low glycemic carbs in the right amounts. It's adding
fiber to your diet, too.

Pat in TX

Welcome to the group! Don't forget--the emphasis isn't on just lowering
carbs; it's on eating low glycemic carbs in the right amounts. It's adding
fiber to your diet, too.

Pat in TX

Hi, Saffire and thanks for the welcome. Your weekly tips are invaluable!
Kredka
(I'll go on learning this language until I die or get Alzheimer, it's a
longterm commitment 😉 )

Saffire said:

Hi Kredka, welcome to group visibility! Your English is excellent
(which is a very good thing considering your profession :-)

Hi, Saffire and thanks for the welcome. Your weekly tips are invaluable!
Kredka
(I'll go on learning this language until I die or get Alzheimer, it's a
longterm commitment 😉 )

Saffire said:

Hi Kredka, welcome to group visibility! Your English is excellent
(which is a very good thing considering your profession :-)

Hi, Saffire and thanks for the welcome. Your weekly tips are invaluable!
Kredka
(I'll go on learning this language until I die or get Alzheimer, it's a
longterm commitment 😉 )

Saffire said:

Hi Kredka, welcome to group visibility! Your English is excellent
(which is a very good thing considering your profession :-)

Hi, Saffire and thanks for the welcome. Your weekly tips are invaluable!
Kredka
(I'll go on learning this language until I die or get Alzheimer, it's a
longterm commitment 😉 )

Saffire said:

Hi Kredka, welcome to group visibility! Your English is excellent
(which is a very good thing considering your profession :-)

Hi, Saffire and thanks for the welcome. Your weekly tips are invaluable!
Kredka
(I'll go on learning this language until I die or get Alzheimer, it's a
longterm commitment 😉 )

Saffire said:

Hi Kredka, welcome to group visibility! Your English is excellent
(which is a very good thing considering your profession :-)

Hi, Saffire and thanks for the welcome. Your weekly tips are invaluable!
Kredka
(I'll go on learning this language until I die or get Alzheimer, it's a
longterm commitment 😉 )

Saffire said:

Hi Kredka, welcome to group visibility! Your English is excellent
(which is a very good thing considering your profession :-)

Hi, Saffire and thanks for the welcome. Your weekly tips are invaluable!
Kredka
(I'll go on learning this language until I die or get Alzheimer, it's a
longterm commitment 😉 )

Saffire said:

Hi Kredka, welcome to group visibility! Your English is excellent
(which is a very good thing considering your profession :-)

Hi, Saffire and thanks for the welcome. Your weekly tips are invaluable!
Kredka
(I'll go on learning this language until I die or get Alzheimer, it's a
longterm commitment 😉 )

Saffire said:

Hi Kredka, welcome to group visibility! Your English is excellent
(which is a very good thing considering your profession :-)

Hi, Saffire and thanks for the welcome. Your weekly tips are invaluable!
Kredka
(I'll go on learning this language until I die or get Alzheimer, it's a
longterm commitment 😉 )

Saffire said:

Hi Kredka, welcome to group visibility! Your English is excellent
(which is a very good thing considering your profession :-)

Hi, Saffire and thanks for the welcome. Your weekly tips are invaluable!
Kredka
(I'll go on learning this language until I die or get Alzheimer, it's a
longterm commitment 😉 )

Saffire said:

Hi Kredka, welcome to group visibility! Your English is excellent
(which is a very good thing considering your profession :-)

Hi Pat, thanks 🙂

I do pay attention to the glicemic index of foods. I eat salad,
cucumbers, cauliflower, some string beans and bell peppers (how sweet
they are when you use no sugar!), turn away from carrots, ignore corn
and beans... It's just onions that give me trouble - I just happen to
like it quite a lot. I try to eat as little of it as possible.

About fiber - flax seed is a good source of it (and of Omega3 fats) and
I make a kind of "gomasio" with it - roast flax seed with salt (8 parts
flax seed and 1 part salt) until it darkens slightly, then ground most
of the seeds but leave some whole for crunchiness. I sprinkle that over
soups and salads. If you want to lower your sodium intake, you can use
it as a salt substitute. It tastes great. Just needs keeping in the
fridge to stay fresh for longer than a week.

Kredka

Pat said:

Welcome to the group! Don't forget--the emphasis isn't on just lowering
carbs; it's on eating low glycemic carbs in the right amounts. It's adding
fiber to your diet, too.

Pat in TX

Hi Pat, thanks 🙂

I do pay attention to the glicemic index of foods. I eat salad,
cucumbers, cauliflower, some string beans and bell peppers (how sweet
they are when you use no sugar!), turn away from carrots, ignore corn
and beans... It's just onions that give me trouble - I just happen to
like it quite a lot. I try to eat as little of it as possible.

About fiber - flax seed is a good source of it (and of Omega3 fats) and
I make a kind of "gomasio" with it - roast flax seed with salt (8 parts
flax seed and 1 part salt) until it darkens slightly, then ground most
of the seeds but leave some whole for crunchiness. I sprinkle that over
soups and salads. If you want to lower your sodium intake, you can use
it as a salt substitute. It tastes great. Just needs keeping in the
fridge to stay fresh for longer than a week.

Kredka

Pat said:

Welcome to the group! Don't forget--the emphasis isn't on just lowering
carbs; it's on eating low glycemic carbs in the right amounts. It's adding
fiber to your diet, too.

Pat in TX

Hi Pat, thanks 🙂

I do pay attention to the glicemic index of foods. I eat salad,
cucumbers, cauliflower, some string beans and bell peppers (how sweet
they are when you use no sugar!), turn away from carrots, ignore corn
and beans... It's just onions that give me trouble - I just happen to
like it quite a lot. I try to eat as little of it as possible.

About fiber - flax seed is a good source of it (and of Omega3 fats) and
I make a kind of "gomasio" with it - roast flax seed with salt (8 parts
flax seed and 1 part salt) until it darkens slightly, then ground most
of the seeds but leave some whole for crunchiness. I sprinkle that over
soups and salads. If you want to lower your sodium intake, you can use
it as a salt substitute. It tastes great. Just needs keeping in the
fridge to stay fresh for longer than a week.

Kredka

Pat said:

Welcome to the group! Don't forget--the emphasis isn't on just lowering
carbs; it's on eating low glycemic carbs in the right amounts. It's adding
fiber to your diet, too.

Pat in TX

Hi Pat, thanks 🙂

I do pay attention to the glicemic index of foods. I eat salad,
cucumbers, cauliflower, some string beans and bell peppers (how sweet
they are when you use no sugar!), turn away from carrots, ignore corn
and beans... It's just onions that give me trouble - I just happen to
like it quite a lot. I try to eat as little of it as possible.

About fiber - flax seed is a good source of it (and of Omega3 fats) and
I make a kind of "gomasio" with it - roast flax seed with salt (8 parts
flax seed and 1 part salt) until it darkens slightly, then ground most
of the seeds but leave some whole for crunchiness. I sprinkle that over
soups and salads. If you want to lower your sodium intake, you can use
it as a salt substitute. It tastes great. Just needs keeping in the
fridge to stay fresh for longer than a week.

Kredka

Pat said:

Welcome to the group! Don't forget--the emphasis isn't on just lowering
carbs; it's on eating low glycemic carbs in the right amounts. It's adding
fiber to your diet, too.

Pat in TX

"karma.coma" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hi Pat, thanks 🙂

I do pay attention to the glicemic index of foods. I ...turn away from
carrots....

Kredka, have a look at the glycemic load as well as the index - carrots have
a high GI, but a very low GL, because you'd have to eat an awful lot of them
to have a significant impact on your blood sugar. Raw, that is - cooked are
a different story.

Quoted message said:

About fiber - flax seed is a good source of it (and of Omega3 fats) and I
make a kind of "gomasio" with it - roast flax seed with salt (8 parts flax
seed and 1 part salt) until it darkens slightly, then ground most of the
seeds but leave some whole for crunchiness. I sprinkle that over soups and
salads.

Mmm! That sounds good! I might try that when I get bored with flaxseed
porridge for breakfast : )

Nicky.

--
A1c 10.5/5.6/<6 T2 DX 05/2004
1g Metformin, 100ug Thyroxine
95/76/72Kg

Nicky, thanks for your comment. You're right, of course. It's just that
with my rather lighthearted attitude (not counting the carbs I eat every
day), it might be only too easy to eat too many carbs, even those that
don't influence blood sugar so much and, as a result, have no visible
weightloss results. To be on the safe side, I try to follow the advice
from "Atkins for Life" food ladder and eat only these vegs which were
placed under "eat often" label (and also not all of them, as the ladder
was designed rather for maintenance than for induction).

Besides, although it was no problem for me to give up milk (I don't
intend to use it in my kitchen for some time yet), I love cottage
cheese. I managed to avoid it for a whole month, but now I eat some of
it every other day. It may be an oversimplification on my part, but I
think along the way: stick to low GI and low GL vegs to make up for the
larger than recommended amount of dairy foods.

Cheers,
Kredka

Nicky said:

Kredka, have a look at the glycemic load as well as the index - carrots have
a high GI, but a very low GL, because you'd have to eat an awful lot of them
to have a significant impact on your blood sugar. Raw, that is - cooked are
a different story.