I realized yesterday how carbophobic I’ve become. My friends were coming over for poker night, and I was setting the table with snacks – mini pretzels, crisps, chili nuts, and jelly candy. As I was inspecting the setup, I found myself pondering about carbohydrates and wondering why people eat these things. In the same way…
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It’s pumpkin season! Someone was kind enough to give me one, so the option was either to eat it or turn it into a trumpkin. I went with the eating option and chopped my pumpkin into 40g pieces, that I tossed in olive oil and salt, before roasting in the oven for 25 minutes. It…
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After listening to a very insightful podcast from Peter Attia on omega-3 fatty acids I’m eating more fish. I also started eating potatoes again, after avoiding them altogether on my low carb diet. The trick seems to be very small servings and pre-bolusing insulin by thirty minutes. Pre-bolusing insulin is not as tedious as it…
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Low carb baking with coconut flour lets you eat delicious things without spiking your blood sugar. These muffins make for an excellent dessert and they freeze well. They’re a variant of my low carb blueberry muffins but with 60g of Lindt 85% chocolate chunks instead of the blueberries. Split the mixture in two and add…
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I’ve been studying the philosophy of ancient Greece lately, and have concluded that everything comes from the Greeks. Even salad. For my Greek salad, I have 100g of feta cheese, 10 small olives, lots of cucumber…
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While you shouldn’t base your whole treatment strategy on the glycemic index (GI), it’s helpful to determine which foods are more likely to spike your blood sugar. Many diabetics avoid high GI foods altogether and eat from the lower range of the spectrum. Some fruits that are excellent blood sugar spikers have a low GI, so…
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Zoodles, short for zucchini noodles, is a good low-carb substitute for spaghetti, or the noodles in Asian cooking. There are a few ways to make them: with a spiralizer (the easy way), a mandoline (quick and dangerous), or a julienne peeler (the never-ending way). You can also use a grater, but be careful not to…
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In theory, it works like this. You weigh your food and check the food database. This gives you the exact carb count for your meal. You dose the insulin according to ratio. For many of us, this is 1:10. If you’re extra good you pre-bolus the insulin to give it time to hit the bloodstream. You expect a nice steady line on your continuous glucose monitor. Maybe a small bump. Only this is not what happens. At all. Instead…
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William Banting was a man who struggled with weight loss. He could not stoop to tie his shoes and walking up the stairs was difficult. When he tried some exercise in the form of rowing, he found that an enormous appetite, which he was compelled to indulge, came with it. He also tried sea air, horse riding, and potassium liquor…
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While browsing around Lidl today something caught my attention: protein bread. I’ve read about this on low carb forums, but I’ve never seen it in the Czech Republic before. It went straight in the basket. I haven’t had toast for a year and a half now, so I’m not fussy…
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