Mushrooms for breakfast

Mushrooms for breakfast

All mushrooms are edible, but some only once in a lifetime.

For the past two years, I’ve had the same thing for breakfast: a two-egg omelette with 50g of cheese. It’s perhaps not that strange that I got fed up and started to feel queasy just thinking about eggs. The reason it’s a good idea to eat the same thing every day if you have diabetes is that you can take the same insulin dose with predictable results. In the morning, most of us suffer from insulin resistance which makes it an especially bad time to have carbs or engage in experiments, so a lot of things are off the menu.

After looking around for alternatives, I came up with bacon or sausages as my new protein source. What I crave these days though is some sort of vegetable to go along with my high fat, high protein meal, but most of the vegetables I eat for dinner have too many carbs and would cause an unpleasant morning spike. Then it hit me. Why not have mushrooms? There are 3.3 grams of carbs in 100g of champignons which makes them an excellent low-carb food. In addition, they’re a decent source of fiber, antioxidants, and all that other good stuff that’s supposed to make us live forever.

Last year, on a back-to-nature whim, I went out in the forest to find my own mushrooms. I came back empty-handed and cold but managed to get bitten by a tick. As I’m a hypochondriac, I spent the next few weeks convinced that I’d end up with borrelia. I’m happy to say that I didn’t though the experience left me with a bad taste, and I now avoid all forest walking and countryside activities. Good bless supermarkets. I’m too old and too paranoid to go foraging for food.

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