Sorry, Judith, I misunderstood. I hear you on GF substitutes being too high carb for us. If I develop a nut or egg allergy, I'm going to starve. Heard of new one, lupin flour. It's made from lupine seeds, finer & less moist & heavy than nut flours. Haven't tried it yet. Sounds good. Only caveat is people allergic to peanuts will probably have a similar reaction to lupin.
Oooo Judith, I may steal your last sentence. How concise and to the point, I love it!
I'm learning more about Dr Joel Fuhrman "Diet"
He has a 90 % rules(breaking down the food habit)
1. Every meal even breakfast start out with a BIG salad ( 1 pound of green leaf veggies and one pound of other veggies)
2. 1 cup of starchy food per day( bread, pasta, potatoes, rice, etc)
3. Fruit is ok but fresh
4. No dairy or meat but for meat lovers follow his 90/10 rules.
5. say no to snacking between or after breakfast ,lunch and dinner
Recap:
90 % of the time eat nutrient dense foods like nuts, veggies, seeds, fruits, and beans
10% of the time eat healthy oils, meat, eggs, pasta rice,bread and dairy
Disclaimer: Do your own food research and talk with your doctor
lol
I think I have heard something about him, but I don't pay any heed to people who claim cures for diabetes or management with diet alone, especially type 1. The important thing is to follow a diet that works for you, whatever that may be. And lets face it, you can eat all those healthy foods without following anyone's diet or buying anyone's book.
How is it an alternative to low carb/Dr B? Low carb controls BG by limiting the amount of carbs and therefore avoiding the resulting spikes/large increases that result. This may be a good/healthy diet, but I would still have those increases and would need to use kind of large insulin doses to get it down.