A new low-carb support thread for 2016

I said a high card diet, nothing about carbs, we eat all the boxes we can get. Grr, when will my fingers join up with my brain.

Of course any medical condition would dictate the diet, and I make no claims or otherwise about any that people wish to try.

The only one I have found not to work is the high sugar, high fat, high alcohol one. ei my normal one.

I am sure that is true GandTea and I wouldn't dream of arguing with you about the relative merits. I would just say that if high blood sugar levels and type 2 diabetes are anywhere in the factors that you have to consider then there is now a mass of evidence to support the low carb, healthy fat approach. There are a lot of people on here who have seen a dramatic fall in blood sugar either for themselves or their partners, as well as lower cholesterol and BP. We find that we can sustain the weight loss and enjoy what we eat without feeling hungry.
As for today, we are having a vegetable salad for lunch and a red mullet tagine tonight - fabulous fish in the market today!

This is not a critism of Low Carb diets.

What i find interesting is that we are on a relativly high card diet. We use carbs to fill up, keeping hunger at bay between meals, and to provide slow energy release. We are losing weight and feel fitter for it.

It seems that whatever diet you follow, if you stick to it, you lose weight. I am convinced that a "Diet" means that you become aware of what you put into your mouth, and that in itself means we eat less and lose weight.

So whatever diet you follow, stick to it and you will lose weight (apart of course from the "see food diet")

I'm loving low carbing ! New body shape - I can feel bones but see flab !! oh dear !

Anya .My arthritis has eased since I started low carbing , too ! Last week I had high carb day - pasta, potato salad then homemade cakes at a get together, next day all the screaming pain in my knees came back . There's definitely a connection ?

We used to live in Winchester and had a annual ticket to Marwell, and spent a lot of time there. I have seen it improve over many years and love the Mere cat enclosure. Spent yesterday making a summer dressing gown for GD and today making one for GS, so DH is doing a Taguine with lamb, using a Robert Carrier Recipe from many year ago!!!

Have fun NanKate. Have taken many a school trip there!
Today we have had a hard day lumberjacking. Lunch was tuna and egg salad and tonight is spicy pork chops with escalivada.

Yes the zoo is about 4 miles from Winchester and the hotel is attached so no driving involved just walk over after a substantial breakfast.

It is lovely small zoo and our grandsons are besides themselves with excitement. DH has got two plastic containers and made them into purses with a strap and we are putting in £10 of coins in each plus a plastic dinosaur. This is their spending money for the day. I expect it will be spent in the first 10 minutes.

Already looking forward to supper.

NanKate have a lovely time with your family. Is that zoo near Winchester?. DHs family comes from there so we have passed it often.
We have one sausage each very occasionally and the world is your oyster when it comes to suppers. Just don't have pasta, rice or potatoes etc.
Just enjoy [smile)

Going away for the weekend to Marwell Hotel and Zoo to celebrate an early 70th with family and grandchildren. Hope they notice my weight loss.

They will be surprised when I tuck into bacon and eggs, are sausages ok, for breakfast and not the usual cereal and toast ? Also what will be my supper choice ? A whole new world of delicious food has opened up to me since I started this eating regime a month ago. I am loving it.

I will of course have an ice-cream at the Zoo, but skip the cone, well perhaps a little nibble.

For some reason all the dogs down our avenue are barking (bar mine - he's deaf and asleep) Never heard such a cacophony before ....reminds me of the Twilight Bark from 101 Dalmatians

I think I've already mentioned, if not on this thread then on another, that I don't have any headtburn or indigestion when I stick to low carb.. In the past I used to start with a flare up of heartburn, for a day or two, then my arthritis would flare up. The two were definately linked, one following the other. Now both are under control.

I tried out my tagine tonight using the recipe that came with it. It was an odd mixture of flavours but the chicken itself was beautiful. Now I understand how it 'works' I'll be more Mamie and go with my own recipes and ideas. Very filling. Not hungry at all after dinner.

It's funny but I have hardly had to take any Omeprazole for indigestion since reducing carbs.
I have serious Tagine envy Anya and Mamie, but have just ordered some new specs for an eye watering amount, so will have to wait.

Such is life Mamie

Nor do I normally - but aioli is worth it!

DH and I should have bought shares in Gavascon before this eating regime. Since we started it we have not needed 1 Gavascon. We also sleep better and DH has practically stopped snoring

Lovely day, so barbecued monkfish kebabs, salad, very garlicky aioli and 2 Gavascon.

Anya

Dusty I was thinking 'but that'll melt all over my new tagine' before I realized what you were talking about

thanks Mamie I'll download those and read them now.

I have a recipe using a can of full fat coconut milk to 2 cups of strawberries to make ice lollies. I haven't tried it yet because I can't be bothered with strawberries unless they are naturally sweet and they are late here this year. There are loads of strawberries at the market but they all taste as if they come from very large greenhouses. They weather has got much warmer here now so they should be good at the weekly market on Saturday
The strawberries are puréed and half are stirred into the coconut milk. It says add stevia or honey to taste but I doubt if it is necessary. Then the lolly moulds
are filled with alternate layers of strawberries and coconut milk and frozen.
I'm looking forward to trying them now.

This was useful in relation to the tagine:
moroccanfood.about.com/od/moroccanfood101/f/How-to-Use-Tagine.htm

This is where I started Anya:
www.theguardian.com/lifeandstyle/wordofmouth/2013/mar/13/how-make-perfect-chicken-tagine
Now I just bung in what I have got, with spices, saffron, dried fruit, nuts and veg of all sorts as the basics.

I often stir a teaspoon of cider vinegar into warm water and add a slice of lemon.

Like the sounds of these ice creams with fruit...must start experimenting.

My tagine has arrived has anyone got an idiot a fool proof chicken or lamb recipe I can try for my first attempt?

The ice cream sounds good Pippa, will give it a go and try frozen yogurt with berries too. Nankate your delicious lunch (with balsamic) prompted me to investigate sugar in vinegars. There is concentrated grape juice in balsamic, but you wouldn't drink a cup full! What I did learn was that acetic acid in vinegars can improve insulin sensitivity and lower blood sugar when taken with carbs. and apparently there is good science to support this. It is supposed to work in a similar way to diabetic drug Metformin apparently. Of course only useful if you have diabetes 2 or pre diabetic. I don't know how much you would need to take, but cider vinegar apparently best.

I have 3 recipes to make next week, all with double or whipping cream in the ingredients. Now we have an excellent suggestion for' ice cream' I may buy a cow. It will be cheaper