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Hi

Buffybegood said:
They're ordinary Richmond thick pork sausages, they're 13g for 2, so obviously 6.5g each. Must admit I thought a sausage was pretty much a sausage, looks like there are lower carb versions out there so I'll bear that in mind next time I'm shopping.

I'm not keeping a food diary as such, because I'm eating pretty much the same thing every day which comes in at about 195g of carbs. I know this is miles over what's recommended, but it's miles less than I'm used to, and I'm still hungry most of the time atm.
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For example ASDA Cumberland with cracked black pepper are only 2.2g carb each. That would be a considerable saving on carbs.
 
Leadinglights said:
For example ASDA Cumberland with cracked black pepper are only 2.2g carb each. That would be a considerable saving on carbs.
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Yeah, and Asda, which is where I usually do my main shops, also have some other ones with similarly low carbs so I'll be making a switch and saving a few grams of carbs. Many thanks, I must admit I didn't think there would be much of a saving in a sausage or two, but I'm learning something new every day.
 
Buffybegood said:
Richmond thick pork sausages,
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I use Heck sausages as they are about 97/98% meat which means very few carbs.
With regards to bread, have you considered alternatives? It may involve you having to do some baking but it is worth the effort. I make a homemade flaxseed and almond flour bread with added gluten that gives a more bread-like texture. I know that some of my friends and family find it a big gritty (milled flaxseed) but I eat it most days often toasted with crunch peanut butter, or to make sandwiches. The Freshwell Fat Head Dough Rolls (mozzarella and almond flour) are also good and do not taste cheesy at all, which is good as I am not really a cheese fan.
 
JimmyBlue said:
I use Heck sausages as they are about 97/98% meat which means very few carbs.
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0.7g carbs for 2 sausages, very good, I'll give those a try for sure.

I'll have a go at baking some bread, as toast does go well with scrambled eggs which is my go to breakfast/brunch atm, but it would be nice to have a low carb option off the shelf without having to pay the earth for it. Would you mind sharing your recipe? Do you use a breadmaker or bake it in the oven?
 
Buffybegood said:
0.7g carbs for 2 sausages, very good, I'll give those a try for sure.

I'll have a go at baking some bread, as toast does go well with scrambled eggs which is my go to breakfast/brunch atm, but it would be nice to have a low carb option off the shelf without having to pay the earth for it. Would you mind sharing your recipe? Do you use a breadmaker or bake it in the oven?
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If you have a look at the thread Food ideas with photos you may be able to get some ideas for a menu that would help you reduce your carbs as @Felinia daily menu is usually less than 100g carbs. I'm not saying you should go as low as that because of your current meds but it may give you some ideas.
 
The recipe is attached to this post. I normally double up and make two loaves as I have two 1lb bread tins I can use. I use the oven to make the bread, never really considered doing it in our breadmaker, but might experiment at some point when my wife isn't making bread or pizza dough in it :D
The dough can also be used to make rolls. I normally make 50g rolls but they are normally quite small so a larger size might be better.
 

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Leadinglights said:
If you have a look at the thread Food ideas with photos you may be able to get some ideas for a menu that would help you reduce your carbs as @Felinia daily menu is usually less than 100g carbs. I'm not saying you should go as low as that because of your current meds but it may give you some ideas.
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I was looking at that thread yesterday, she does seem to have a salad most days which really isn't an option for me, regardless of what some of you have said. I have already significantly reduced my carbs, and will continue to try to find ways to reduce them further, but the hunger is also an issue. I need to get used to smaller meals which may take a bit of time, but hopefully that will also help matters.
JimmyBlue said:
The recipe is attached to this post. I normally double up and make two loaves as I have two 1lb bread tins I can use. I use the oven to make the bread, never really considered doing it in our breadmaker, but might experiment at some point when my wife isn't making bread or pizza dough in it :D
The dough can also be used to make rolls. I normally make 50g rolls but they are normally quite small so a larger size might be better.
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Many thanks for that.
 
Buffybegood said:
I was looking at that thread yesterday, she does seem to have a salad most days which really isn't an option for me, regardless of what some of you have said. I have already significantly reduced my carbs, and will continue to try to find ways to reduce them further, but the hunger is also an issue. I need to get used to smaller meals which may take a bit of time, but hopefully that will also help matters.

Many thanks for that.
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You are right, my meals are high in vegetables. In the winter I have home made veggie soup. But I love my veggies. I use spices to tart up the flavour.
It may help to know that I have been cutting down my portion sizes slowly, and I do feel less hungry now. When I get the munchies, I have a glass of water - still or sparkling - or a cup of peppermint tea. No carbs but I do gurgle a lot!!!
 
@JimmyBlue I had my first attempt at @Lisa65 's bread today, maybe a 6 out of 10. Didn't realise my tin was a 2lb one, so had to use double the quantities. Also, I don't have a stand mixer so was kneading it by hand, I suspect I didn't do a good enough job on that part. It did rise while it was proving, but not a great deal while it was cooking, so it's a bit (or very) dense, but still nice and soft. The only substitution I made, because you mentioned people have said it may be a bit gritty, was I only used half the amount of flaxseed and added the same amount of lupin flour for the other half.

As there was no temperature in your instructions I managed to find @Lisa65 's original post, which suggested 190°c, and also said, for a loaf, 25 mins and then 15 mins out of the tin (just 25 mins for rolls). Now I've got the ingredients I'll definitely have another go, and maybe try a few other variations along the same lines that I've seen online.

Sausage testing begins tomorrow, I bought 3 different high meat ones from Asda today; Heck, Asda Exceptional, and Naked Sausages. All have very low carb content so it will have to be one of them going forward I suspect.
Felinia said:
It may help to know that I have been cutting down my portion sizes slowly, and I do feel less hungry now.
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Definitely good to know, thanks for sharing 🙂 .
 
Buffybegood said:
It was less like a crumpet than the first one; tbh it's probably not far off brown bread, but I'm used to soft white bread which it's really not too close to. I was so hungry I actually had it yesterday evening 😳 .

There seems to be little difference in most of the bread available; white is usually about 45g carb per 100g, wholemeal about 38g per 100g. Even that Warburtons Danish is the same (46.1); it's only 11.9g per slice because the slices are so small. It reminds me of when my mum used to diet and Nimble used to advertise a lot saying their bread had only half the calories of normal bread, yeah, because the slices were half the size :rofl: . So most of the normal sized white are about 18g per slice, the wholemeal about 15.5g per slice.

The Jasons Protein loaf does stand out; only 22.2g per 100g, and only 13g per hefty 58g slice. They do look pretty thickly sliced, is there any reason they couldn't be sliced a bit more like normal medium sliced bread, as in the baker could produce a thinner sliced version? That could bring them down to about 10g per slice or even less which would be pretty decent really.

Just checked and the discontinued LivLife was only 12.3g per 100g, they really need to start making it again!
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Jasons protein is a fairly thick slice, they could easily do it thinner but I love a nice good thick slice of sourdough. Jasons as a brand are killing it, I used to eat loads of it before I was diagnosed. I should write to them and see if they'd consider making a lower carb bread.
 
Buffybegood said:
@JimmyBlue I had my first attempt at @Lisa65 's bread today, maybe a 6 out of 10. Didn't realise my tin was a 2lb one, so had to use double the quantities. Also, I don't have a stand mixer so was kneading it by hand, I suspect I didn't do a good enough job on that part. It did rise while it was proving, but not a great deal while it was cooking, so it's a bit (or very) dense, but still nice and soft. The only substitution I made, because you mentioned people have said it may be a bit gritty, was I only used half the amount of flaxseed and added the same amount of lupin flour for the other half.

As there was no temperature in your instructions I managed to find @Lisa65 's original post, which suggested 190°c, and also said, for a loaf, 25 mins and then 15 mins out of the tin (just 25 mins for rolls). Now I've got the ingredients I'll definitely have another go, and maybe try a few other variations along the same lines that I've seen online.

Sausage testing begins tomorrow, I bought 3 different high meat ones from Asda today; Heck, Asda Exceptional, and Naked Sausages. All have very low carb content so it will have to be one of them going forward I suspect.

Definitely good to know, thanks for sharing 🙂 .
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Nice work, I'm glad you're making the adjustments, very easy to give up when you aren't seeing the results you want but I'm confident in time your levels will come down with all the hard work you're putting in. Is that 15 minutes out of the tin to cool or 15 minutes out of the tin back in the oven on a baking tray? I shall have to try making it sometime.

For sausages I find any decent supermarket brand ones will do, it tends to be the cheaper brands fill them up with all sorts of c**p to cut costs. I use the Tesco Finest usually which are fine but people do mention the Heck ones a lot so I'll give them a whirl. Lower carb ones should actually taste better with a higher meat and fat content.
 
Buffybegood said:
I don't usually check my BS 2 hours after breakfast, but it was up from 13.3 to 21.9 today
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I did the same today, having substituted Heck sausages for the Richmond ones, and 2 slices of my homemade bread for 2 medium slices of Kingsmill wholegrain, and I went from 12.6 to 13.3, which I guess is an acceptable rise. Shame my base level is still so high 😳 .
 
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