• Please Remember: Members are only permitted to share their own experiences. Members are not qualified to give medical advice. Additionally, everyone manages their health differently. Please be respectful of other people's opinions about their own diabetes management.
  • We seem to be having technical difficulties with new user accounts. If you are trying to register please check your Spam or Junk folder for your confirmation email. If you still haven't received a confirmation email, please reach out to our support inbox: support.forum@diabetes.org.uk

Has anyone tried this

Status
This thread is now closed. Please contact Anna DUK, Ieva DUK or everydayupsanddowns if you would like it re-opened.
Seems very overpriced to me.
 
6 Bagels £8.25.... *faints* If you have an illness, need certain things, people will exploit this.
I feel happier paying a few pence more for Burgen now.
 
I wouldn’t eat those bagels anyway. Another triumph from the chemistry lab.

Ingredients: ‘Vital’ wheat gluten, Oat fibre, Almond flour, flax seed meal, wheat protein isolate, modified wheat starch, virgin olive oil, yeast, calcium propionate, ‘enzyme’, vinegar, stevia.

Wheat gluten, wheat protein isolate, and modified wheat starch are healthy sounding industrially produced ingredients that sound a lot better than when they carry their E numbers. Oat fibre is industrially extracted in a chemical process. Calcium propionate, the one thing that sounds like a ‘chemical’ is a perfectly safe antimicrobial and antfungal preservative. God alone knows what ‘enzyme ‘ is. I guess they don’t want us to find out.

Enjoy:D
 
Being gluten free, it'd be a no-no for me anyway. I'll spare you the details, but it's just not worth it!

Leaving that aside, I'm not a great one for using substitutes. If having the real deal isn't for me, I'll tend not to bother with it. Probably the exception would be cauli rice as a "carrier" with curry/chilli, and the only gluten free subs I have is GF Worcestershire sauce.

Please don't think I'm being all pious there, but for me the prospect of having to wait in, every few days for a loaf to be delivered just leaves me cold. OK, they can probably be frozen, but for me, life's too short, and bread just isn't a boat launcher for me.

I know a number of people who have used Lo-Dough and found the wraps to be very acceptable and have also used it (no idea in what format) to make bases for quiche. Again, it's not cheap, but then nothing is if we're buying into a niche market.

If you invest, I hope you enjoy it!
 
Thanks for all your inputs. @mikeyB, that is certainly an eye opener. I had forgotten - processed food is processed food whatever it is wrapped up in.
 
AndBreathe said:
Being gluten free, it'd be a no-no for me anyway. I'll spare you the details, but it's just not worth it!

Leaving that aside, I'm not a great one for using substitutes. If having the real deal isn't for me, I'll tend not to bother with it. Probably the exception would be cauli rice as a "carrier" with curry/chilli, and the only gluten free subs I have is GF Worcestershire sauce.

Please don't think I'm being all pious there, but for me the prospect of having to wait in, every few days for a loaf to be delivered just leaves me cold. OK, they can probably be frozen, but for me, life's too short, and bread just isn't a boat launcher for me.

I know a number of people who have used Lo-Dough and found the wraps to be very acceptable and have also used it (no idea in what format) to make bases for quiche. Again, it's not cheap, but then nothing is if we're buying into a niche market.

If you invest, I hope you enjoy it!
Click to expand...
You clearly haven’t seen my comments about LoDough on another thread. That’s even more filled with industrial sludge of chemicals than the bagels. It’s certanly gluten free, and yeast free. You really don’t want to know how they make it look like bread. And be careful, you can’t toast it because it is highly inflammable.
 
mikeyB said:
You clearly haven’t seen my comments about LoDough on another thread. That’s even more filled with industrial sludge of chemicals than the bagels. It’s certanly gluten free, and yeast free. You really don’t want to know how they make it look like bread. And be careful, you can’t toast it because it is highly inflammable.
Click to expand...

I don't have it MikeyB, and never contemplated it. I can live very happily without bread, wraps and pastry. That part of going GF was a complete dawdle in this hacienda. 🙂
 
I could make bread at home 3.9g carb per slice if they were as small and thin as livlife bread. And with only four ingredients, all natural.

It’s yet another bread like product that can only look like bread because of the inclusion of a mixture of industrially created extracts, usually made by passing wheat through baths of industrial solvents. They are the glue that holds the dough so the bubbles from the yeast don’t escape. It’s a bit of a cheek calling it bread, you can only get three chips on a slice.:D
 
mikeyB said:
I could make bread at home 3.9g carb per slice if they were as small and thin as livlife bread. And with only four ingredients, all natural.

It’s yet another bread like product that can only look like bread because of the inclusion of a mixture of industrially created extracts, usually made by passing wheat through baths of industrial solvents. They are the glue that holds the dough so the bubbles from the yeast don’t escape. It’s a bit of a cheek calling it bread, you can only get three chips on a slice.:D
Click to expand...

I think you should have a gig reviewing quasi-food-like things for gourmet magazines.

"Passing wheat through baths of industrial solvents" is going to stick in my brain ....
 
Status
This thread is now closed. Please contact Anna DUK, Ieva DUK or everydayupsanddowns if you would like it re-opened.
Back
Top