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All Things Tasty - Food & Recipes...

Arctos

Beware of the Bear...
iHF Veteran
Advisor
WCG Team Member
I have mentioned before that I was diagnosed as T2 diabetic when I was in hospital four years ago. Since then nearly two years ago I was put on Metformin to help control the diabetes.

One of the main things I had to give up was heavy amounts of carbohydrates, which are bread, pasta, rice and anything with pastry. Doing thi s has got my blood glucose (hba1c) down from 59.56 mmol/mol to 35.52 mmol/mol or 7.6% to 5.4% in the old scale.

I have watched several programs called "Trust Me I Am A Doctor", where they showed that cooking pasta and letting it go cold, then reheating it the next day cuts the carbs by a large amount. This principle applied to rice as well, but it does not work for me as I still spike alot on it.

The humble potatoe, was easier to manage as we get Spud Lites which are low carb so I am on winner here.

Now bread is my downfall, as I used to eat around ten slices a day, I took to eating low carb wraps but could not eat more than one for some reason.

I was poking around on another forum, and I see mention of Herman Brot Low Carb bread. I sourced the availability of it here in Bundaberg anda local health food store sells it. So going to grab a couple of loaves and see how I go with it next week when we go shopping.

Here's a couple of pix of the nutrition panel and the bread packet, when we get it I will take a pix a post of a couple of slices in here.



 
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DCiAdmin

Always room to learn a bit more
Administrator
iHF Legend
WCG Team Member
How goes it with the low carb bread, Bear? That would be a challenge for me as well. Granted, I'm eating more sandwiches without bread or using only 1 slice instead of 2, but durn... Some things just aren't meant for change :)

Hope the new bread is tasty as well as healthy.
 

Arctos

Beware of the Bear...
iHF Veteran
Advisor
WCG Team Member
How goes it with the low carb bread, Bear? That would be a challenge for me as well. Granted, I'm eating more sandwiches without bread or using only 1 slice instead of 2, but durn... Some things just aren't meant for change :)

Hope the new bread is tasty as well as healthy.
We will get it tomorrow after I go to the podiatrist, as the store is close to there.
 

Lord Chance

iHelpForum Jester & Door Greeter
iHF Veteran
Advisor
WCG Team Member
Strawberry Ice Cream


Preparation time: 5 hours and 10 minute

Cooking time: 0 minutes

Servings: 6



Ingredients:

14 ounces condensed milk, unsweetened

2 cups heavy cream

2 cups strawberries, chopped

1 cup pound cake, chopped



Directions:

In a bowl, beat the heavy cream really well using your hand mixer.

Add strawberries, milk and the pound cake and fold them gently.

Pour this into a loaf pan, spread well and keep in the freezer for 5 hours before serving.



Nutrition: calories 211, fat 11, fiber 4, carbs 8
 

Lord Chance

iHelpForum Jester & Door Greeter
iHF Veteran
Advisor
WCG Team Member
Creamy Peach Ice Cream



Preparation time: 9 hours and 10 minutes

Cooking time: 5 minutes

Servings: 4



Ingredients:

4 cups peaches, peeled, pitted and chopped

½ cup sugar

½ teaspoon lemon juice

14 ounces condensed milk, sweetened

2 cups heavy cream



Directions:

In a bowl, mix the peaches with the sugar and lemon juice, toss and leave aside for 1 hour.

Transfer the peaches and the syrup to your blender and pulse well.

Transfer this to a pan, heat up over medium-high heat for 5 minutes, pour into a bowl and keep in the fridge for 2 hours.

In a bowl, beat the heavy cream using a mixer.

Add the condensed milk and whisk well using the mixer again.

Add the peaches puree, fold gently, transfer to a loaf pan and keep in the freezer for 6 hours before serving.



Nutrition: calories 211, fat 7, fiber 3, carbs 11, protein 6
 

DCiAdmin

Always room to learn a bit more
Administrator
iHF Legend
WCG Team Member
WOW! I've never had Wagyu beef so couldn't speak to the quality, but that's kinda pricey ;)
 

Lord Chance

iHelpForum Jester & Door Greeter
iHF Veteran
Advisor
WCG Team Member
Mmmmm.... Kobe beef. You used to have to fly to Japan to enjoy it. :)

@DCiAdmin - M'Lady, true Kobe or Wagyu beef is tender and flavorful. The reason it is so expensive is because it is only produced in a few areas of Japan. I'm sure the Japanese breed of cattle has a different taste and is more expensive than what comes from Australia, the US and Canada. Different regions mean different flavor. :)