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Burgen Bread is loathsome

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Damn, I have 500g of the stuff arriving tomorrow o_O
 
Amigo said:
I take a totally different view to this. The nurse (not a DSN), I see annually, has no interest in what I’m eating and never asks. She just says, ‘it’s your diabetes, do what works for you’.
I certainly wouldn’t be eating only half a chocolate eclair as they’re quite low carb relatively speaking.
If someone questioned me for testing, I’d be asking them what it had to do with them!

It’s our body, our condition and our consequences so never accept medical tyranny! 😎
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You are a braver soul than I am ...🙂 Although I am learning fast and may well use the phrase medical tyranny🙂
 
I agree, Sharron, it is a nice turn of phrase, one I’m fond of, but beware, Amigo and I have more important things to worry about than pesky diabetes.:D
 
"Don't believe everything you read on the internet" -- Abraham Lincoln
 
mikeyB said:
I agree, Sharron, it is a nice turn of phrase, one I’m fond of, but beware, Amigo and I have more important things to worry about than pesky diabetes.:D
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In fairness that’s true Mike to the extent that at my last review the nurse actually said, ‘I hardly dare mention the diabetes, it seems the least of your worries!’

Incidentally, I still take it very seriously.
 
The Hovis low carb bread is lower in carbs than Burgen I think but it doesn't taste much better ! My daughter in Congo wanted some paperwork sent over with a friend and I asked if there was anything else important that I could send Coffee and chocolate she said because what is more important than Coffee and chocolate !!😉
That's my girl
Carol
 
Most classic casseroles and sauces (the savoury kind I stress) have chopped celery sweated down with chopped onions and all sorts of other ingredients sweated down in them before you start adding the thing it actually is - whether soup or a casserole.

I utterly adore braised or just steamed celery hearts - but find crunching a stick of raw celery as waste of mandible-power - 97% of what you can buy now is both green and stringy - nobody earths it up to blanch it these days. You can't get 'salad' celery anywhere in France anyway - only cooking celery - floppy and 'bolted',

I don't mind Burgen bread, but not being that desperate to save carbs (with my T1 it's never been an issue - if I fancy over-eating soething or another, I certainly wouldn't bother with any sort of stodge) so if I want bread I have whatever sort I happen to fancy. Pete's not keen on B either and he has no health issues involving carbs anyway.

Not keen on radishes - instant heartburn - spinach I like, Pete doesn't so we don't bother, mushrooms we both like and I can't remember if there was anything else. Other people are a bit weird I think sometimes though.

Someone had brought a home made carrot cake to a weekend gathering we came back from today. Pete went to make the tea and I said I'd get him some cake - thin wedge of the carrot cake and ditto Victoria sponge - duly sandwiched with jam and buttercream - fine there, travels much better that fresh cream of course when people are coming from all over the UK.

So because I'm fond of it - I had a small bite of the pointy side of the carrot cake. Yukkk! - that was sandwiched with buttercream too! Just WRONG. The cake on it's own was far better. If you do want to sandwich it - there needs to be the tangy taste of cream cheese in there to complement he sweet part.
 
As @trophywench has said 'salad' celery which is nice and crunchy is pretty rare to find these days which is a shame as I like a stick filled with peanut butter. The self blanching variety is horribly chewy raw, but I love it when made into celery, apple and blue stilton soup.
 
Dave W said:
As @trophywench has said 'salad' celery which is nice and crunchy is pretty rare to find these days which is a shame as I like a stick filled with peanut butter. The self blanching variety is horribly chewy raw, but I love it when made into celery, apple and blue stilton soup.
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I love celery but not the stringy stuff the sell nowadays, filled with either peanut butter or caramelised onion Hummus yum.
 
I only discovered burgen bread a few weeks ago, it was mentioned as an aside on a forum post here. I tried it and I really like it. My favourite bread up to now was always Kingsmill wholemeal. Burgen bread has about a third less carbs and about 50% more fibre than the Kingsmill. I realised that I was hooked when my supply was getting low and I was worried that I was going to run out before my next visit to the shops. I always throw the loaf ends into the chicken run and the chickens seem to love it too. they like to peck the seeds out of it first before eating the rest.

I also like mushrooms spinach and celery. In fact I like most things, I have very varied tastes. In fact the only things that I can't stomach are dates and beetroot, both things that my mother ate by the ton when she was pregnant. The chocolate that I like is the dark stuff with chili in it. The Moser Roth stuff from Aldi is really good because it come in packs of five mini bars. The high cocoa stuff has about half the carbs of the regular stuff but it is pretty icky.
 
Burgen bread is ok, cant say I really like it as it has that manufactured bread texture, but as toast its quite acceptable. Best not to drop it into your soup though, goes horribly soggy in seconds.
Like mushrooms, radish and brussels sprouts, tolerate celery in small amounts, but the chefs favourite - beetroot- cant stand it.
 
That is an idea. Have been thinking of chocolate cake with ground almonds, filled with cream, but not been able to decide on sugar substitiute. Or if sugar would be ok ? What do you use for sugar?
 
SkinnyLiz said:
That is an idea. Have been thinking of chocolate cake with ground almonds, filled with cream, but not been able to decide on sugar substitiute. Or if sugar would be ok ? What do you use for sugar?
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Unfortunately I haven't made such a cake since before diagnosis, and at that time I just used ordinary sugar 😱:( The beetroot adds moistness and body, same as using courgettes in muffins 🙂
 
SkinnyLiz said:
That is an idea. Have been thinking of chocolate cake with ground almonds, filled with cream, but not been able to decide on sugar substitiute. Or if sugar would be ok ? What do you use for sugar?
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I use xylitol as I find it tastes the same as sugar; particularly in chocolate cake. Total Sweet is the brand name.
 
Beetroot adds sweetness as well as moistness. I can’t eat any xylitol, it gives me gut ache and the squits.
 
mikeyB said:
Beetroot adds sweetness as well as moistness. I can’t eat any xylitol, it gives me gut ache and the squits.
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I’m lucky I. I get away with it.....ate cake with half a jar of marmalade made with erythritol once & a different story 😱
 
keep looking at the sweeteners.... dont like the sound of any of them.
 
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