I’m not a very good baker, but I’d like to try. I probably have all the ingredients from when I tried to make keto bread in the microwave. I almost choked to death with how dry it was. Getting a new range in a couple of weeks, so I’m game to try.
I have a keto English muffin substitute recipe somewhere that’s microwaved and it’s not bad. Not close to an Engl muffin, but good enough.
Steel cut oats seem to ring in at 28 for 1/4 cup. You can make steel cut oats overnight in the fridge. But it seems the carb count drop is minimal.
YMMV
A lot depends on the type of diabetes. Eg
Type 1 auto immune at early age, not producing sufficient insulin or any at all
Type 1.5 speculation that it exists, auto immune in adulthood, some type 2 characteristics and some type 1, let’s not derail thread
Type 2 insulin resistance, metabolic syndrome that has exhausted the pancreas, glucose levels high
And then there are all the various flavors of “pre-diabetic.” I know many people who I’d personally label pre-diabetic, but whose simple fasting glucose levels are within range, so their doctors don’t regard them at risk. Until they do. A healthy young person can produce prodigious amounts of insulin, keeping their glucose low, but eventually things go pear shaped. Ask your doctor for a metabolic panel the next time you go for your physical.
Type 1 and 1.5 will always require insulin injections (or space age pancreatic stem cell transplant or whatever science comes up with)
Type 2 can tame the disease, depending on duration, comorbidities, etc. I call myself “a diabetic in remission,” much as a 30 year sober person might consider themselves an “addict in remission.” Since I’ve lowered my HbA1c to normal (below 5.7, mine is 5.5), I grant myself some freedom to, as @lookingforward puts it, ebb and flow.
Pre-diabetics can stop the decline in its tracks, suffering no ill effects (retinopathy, neuropathy, cardiac, etc)
Type 1 and 1.5 is much more likely to go hypoglycemic, and low carb/IF should be discussed with their endocrinologist before embarking
This one is my favorite: https://lowcarbyum.com/low-carb-bagels-fat-head-dough/
Not dry at all, quite the opposite.
I prefer using coconut flour over almond flour if i can, it tastes better to me, is much cheaper too. It’s a lot more absorbent so you have to use a lot less.
That said, I can add a little more to this recipe and it still works.
Can I say for this recipe and any other keto bread recipe - make sure your baking powder is aluminum free. I made a reliable-recipe mug muffin once with regular baking powder and it tasted like, well, aluminum.
What’s confusing me here is if the rice is cold, then some of the carbs in it turn into a form of fiber and thus change the net carbs.
Interesting about the cold rice. BTW if you heat up the cold rice after cooling it down, it stays the same. So you can still eat rice warm. I don’t eat rice anymore.It sounds like it works the same way for pasta. I would love that.
We rarely cook rice of any kind anymore, I also love rice. @Nrdsb4 could you eat yam/sweet potatoes? I love Japanese Yam (I think they are actually sweet potatoes?) and will instant pot them five minutes then eat a small chunk daily after refrigeration (tho they taste so much better right after roasting!)
Our go to dessert now is sliced plantains roasted with coconut oil/cinnamon/nutmeg/pumpkin seeds. So simple and satisfying.
I don’t know whether my theory of complex carbs have been debunked by Keto-lovers/believers, would love to hear from more knowledgeable folks, my belief is complex carbs like plantains/sweet potatoes/potatoes with skins don’t cause glucose fluctuations, true?
It doesn’t spike glucose level since they break down slower. But it will break down and add to body sugar. I am guessing it contains less sugar per LB since it also contains fiber.
@OHMomof2 As I noted, my calculator is confusing on sushi. I think you’d need to google carbs for cold sushi rice or something, then compare to generic sushi counts.
Eg, when I briefly looked at steel cut oats, the regular count is 28, for 1/4 cup. I was seeing 27 for chilled. Not sure what’s accurate or how much difference.
Alot, like sweet potatoes with or without skin, can be googled. And boiled or baked. Then figure which source you trust. Right now, if I were to have SP or yam, it would be a very small portion, maybe 1/3 cup.
I am having to retreat from some of this analysis or I’ll overthink and get nowehere in my decisions. Boiled or baked, skin or no skin, hot, room temp or chilled. But I’m listening to what others say.
“If your insurance plan will cover a nutritionist consult/visit, you can ask your doc to write a referral for it.” - Interesting. Based on my blood test results at my physical last Monday, PCP is referring me to dietitian. Perhaps the delay in call-back is due to insurance checks.
Areas of concern are cholesteral (but it’s always been high, with high HDL) and AC1 of 5.7 (never tested before). I have been doing MyNetDiary for a few years - originally for 20 1b weight loss, now for nutrition reasons… .so we’ll have helpful data to discuss. I’m a little bummed because I’ve already improved fitness (started running in 2017) and eating habits and would have to work hard to improve futher.
Have you tried any form of IF?
No, I have not tried IF. But I had been thinkiing (before my physical, to help overweight DH) of doing a more Keto-ish diet.
Apologies if this link was posted already…
Intensive Dietary Management Program developed by Dr. Jason Fung & Megan Ramos – fasting for weight loss and diabetes control.
“Learn more about how you can get the support, education, and guidance necessary to help you achieve successful weight loss and control your type 2 diabetes naturally through simple lifestyle modifications.”
Oh, Fung is all over this thread. 
Yeah, the title could have Been Fung.
I ate two servings of frozen pasta for dinner yesterday. My glucose level stayed under 100 this morning. It could be that resistant carb thing. If verified, it means I can eat pasta or pizza as far as they were from frozen.
@iglooo, you should check to see what happens 2-3 hours afterwards.
Also, you don’t seem to have “dawn effect,” which varies tremendously with, among other things, your ancestor’s location of origin. Kind of like the sneezing in bright sunlight thing. For example, the below graph was my glucose readings after a somewhat indulgent dinner the night before. Even though I fasted for 10 hours, you can see a spike at dawn. It goes away, and the next spike is after my late afternoon meal.
https://i.postimg.cc/4dJjn5W4/92-F09-AFA-F769-402-E-A9-A7-D120-AD9-E24-E7.jpg
My mother’s spiked overnight, too. Badly. Granted, she wasn’t showing Ixnay’s control.
The spikes can affect blood vessel strength. I don’t know what level of spike. Just be careful. In my book, less of a cheat meal tops a whole cheat.
I might have missed this book mentioned in the thread, but along with Dr Fung, my wife found value in Dr Berry.
https://www.amazon.com/Lies-My-Doctor-Told-Me/dp/0999090518
I’m don’t want to hijack the thread for promotion, but if there are doubts about the power of IF and keto you can PM me and I’ll send you her instragram.
@IxnayBob, what is the brand of the ‘Hawaiian Kona beans’ that you like?
Also, has anyone seen the movie now on Netflix ‘The Game Changer’ ? I thought it was quite interesting and had new information for me to think about.
Just want to make sure that everyone understands the difference between type 1 and type 2 diabetes and that people not use the generic “diabetes.” Only 5% of people with diabetes have type 1 and it is misunderstood and misrepresented. Type 1 is an autoimmune disorder that is mostly diagnosed in the young (including babies), in which a triggering event (probably virus) sets off an attack on the insulin-producing cells in the pancreas. Net result is that the body produces no insulin. Before insulin was discovered in the 1920’s, people just died.
Type 2 is a disease more related, usually, to lifestyle factors like diet, lack of exercise and so on. In type 2, the body still makes insulin but there is resistance to its absorption.
I am sure that type 2 could benefit from this kind of fasting. I have read there are many different schedules and frequencies that fit the term “intermittent fasting” and I have probably been doing one of them for years (no food after 5).
During a child’s growth, it is hard to figure out a way to do low carb for type 1 but we always wanted to try it once my kid got older. The net result on blood sugar stability for a brittle type 1 is remarkable but it is hard to sustain given the demands of insulin. Once you start going low, you have to ingest some fast-acting carbs, period, if you want to survive.
Type 1 is extremely burdensome and requires vigilance against both highs and lows 24/7. Doing low carb in the morning means my kid can walk to the bus without going low. Insulin in the system causes lows a lot. Precise dosing of insulin to the .025 level for food is still not precise enough, because external insulin takes awhile to be absorbed so timing is always tough.
I could go on and on.
Just please specify type 1 or type 2 when you write about diabetes because otherwise you are just leaving out those who suffer from type 1. Thanks!