Do you follow a low carb diet? Introduce yourself here!

Eating low carb does not have to be a bland, nasty experience. For those of us who use the low carb option to help control our blood sugar, the quest for new low carb recipes is an ongoing challenge. This is a place where we can talk about cooking techniques, post recipes, and add ideas to benefit all of us on this journey.

Welcome!




I am going to share some of my favorite products that I use to make my diet a little more "normal". I love the Bob's Red Mill line. I have used several of their products.

But one of my favorites is the Low Carb Bread Mix. I went for several months without a piece of bread and boy was I pleased to have my first slice. I must admit that when the yeast is "starting" I sprinkle a couple grains of sugar into the hot water/yeast mixture. This has resulted in a much nicer rise, Not too much, say at the most 1/4 teaspoon. This bread bakes up nice and freezes nice as well. I did try to make a stuffing at Christmas with it and was not very pleased. But overall I would recommend it to anyone.

You can order it at:

http://www.bobsredmill.com/low-carb-bread-mix.html



After a fit of trying to locate products locally I finally started searching online. I have shopped with several company's and this is my favorite. I can pretty much find anything I want here and their shipping is the best I have found so far. I will highlight some of my favorite products in future days.


http://www26.netrition.com/


Hello SEAGATOR,
And welcome! Dana Carpender’s cook books are wonderful, and yes I have them all. You can also find many of them used at Amazon. I am going to check out the site you mentioned as I am looking for the “Splendid Low Carbing series” maybe I will have some luck there. You mentioned “tofu, shallots, onions and garlic” I am rather glad to hear that. With the estrogen levels in many of the soy products there are many who question how healthy they really are for us. And well, shallots (one) are not too bad. Onions have a lot of carbs and garlic has 1 carb per clove. This can add up really fast. I have really had to sacrifice in this area because I LOVE garlic and onions. So I have learned that a shallot can go a long way. And that one clove of garlic will have to do. I take the max dose of metformin and onglaza, along with a low carb diet I have brought down my BS to an average of 95. I can’t wait to see what my new A1C will be. My last one was 6.2 from 9.8. I have lost 40 lbs. but that has not really been my goal so much as lowering the BS. I have been eating this way for 7 months now and it is becoming quite natural. The sacrifices are worth the health that I am gaining. I will continue posting more of my favorite recipes (the ones I have personally tried). I invite you all to do the same.
Happy Low Carbing!
Deb~



I think this is my favorite site for low carb recipes. I hope that I don’t post too many of these ones already on here. I have learned a lot from this lady. I want her cook books but they are hard to find and expensive when you can. I do have one coming however from Amazon. Check it out!!!

Great link to the low carb blog. Lots of creative recipes.

I thought that I would just jot down some of the “snackies” that I have found to be low carb. Sometimes it’s nice to just have something to “grab”. Boiled eggs are great as are deviled, I also love a dill pickle slice, cottage cheese (watch the amount), deli meat with some cream cheese spread in the middle, Cheese sticks, low carb crackers ( I will post a recipe soon) with a slice of cheese on top, and I always try to keep some left overs for something quick. I would love to hear what some of you all use for quick snacks.

I want to mention that you all might want to stock up on Pumpkin, although the “Great Pumpkin Shortage” has ended. I have noticed that a lot of the stores in my area are not restocking after the holidays. Pumpkin is an excellent vegetable for us to cook with as a low carb/diabetic choice. I always remember it being stocked year long when my children were growing up, as I fed it to them all through the year. But that does not seem to be the case. So just something to think about while there is still some on your shelves.


Nutrition Facts

Serving Size: 1/2 cup (122 g)
Amount per Serving

  • Calories 40 Calories from Fat 5

% Daily Value *

  • Total Fat 0.5g 1%

  • Saturated Fat 0g 0%

  • Trans Fat 0g

  • Cholesterol 0mg 0%

  • Sodium 5mg 0%

  • Total Carbohydrate 9g 3%

  • Dietary Fiber 5g 20%

  • Sugars 4g

  • Protein 2g 4%

  • Vitamin A300%

  • Vitamin C2%

  • Calcium2%

  • Iron4%

  • Vitamin E4%

Est. Percent of Calories from:
Fat 11.2% Carbs 90.0%
Protein 20.0%

Read more: http://www.livestrong.com/thedailyplate/nutrition-calories/food/libbys/10025-pure-pumpkin-29-oz/#ixzz1BSiTGHxX

Total Carbohydrate 9g
Dietary Fiber 5g

You all probably know this already however just in case (I didn’t for awhile) you subtract the Dietary Fiber from the total Carbohydrate count so in this case
9 - 5 = 4 Therefore 4 Total Usable Carbs!


Spot says “Hello!”

I just noticed that there are now 7 of us! I would love for us to do a brief introduction, some information about our low carb experiences good/bad… and a little bit about how low carbing has affected our diabetes or what we hope to achieve with our diabetes with low carbing.
Hugs,
Deb~



I’ll start with myself, Diabetes ravished my body. By the time I was diagnosed it was affecting my stomach. I had not had a weight problem my whole life, only in the last several years. (During the time I was undiagnosed Diabetic) they think it was triggered by my last pregnancy 9 years ago. Oh and by the way I did not gain a lot of weight during that pregnancy. It does run in my family, and I had all the classic symptoms. Yet when I would inquire about diabetes I was reassured that I was not. I am one of those diabetics that maintains a somewhat normal BS when eating however my fasting BS skyrockets. As time went by my weight keep going up and up and I suffered from a lot of lower back pain (that they could not explain) and constant swelling and of course dry mouth to the point of them putting me on a medicine called Philocarpine to try and counteract the dryness in my mouth. When my stomach finally started to be affected, they realized that my liver was 4 times the size it was suppose to be. An emergency room Dr. realized that I was Diabetic, It has changed my life. For the Better. I really felt that I was dying and no one could explain to me why. In 8 months I have started healing at a remarkable rate and feel like I have regained my life. I take 2000 ML of Metformin and I also take Onglaza (It really helps maintain my BS throughout the night). I started eating low carb the day I was diagnosed with the logic that carbs turn into sugar, Period. The first book I read was Blood Sugar 101. I would recommend it to anyone with diabetes. My first A1c was 9.8 my last one was taken on Nov. 3rd and it was 6.2. My goal is to bring it into the 5% realm.
This is a picture of myself right before I got diabetes. The one above is recently. I have others in between where I look so bad I wouldn’t even consider posting them.