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Originally Posted by springfieldva
Laying off of the starches and sugars in your diet can at first seem like a very big deal.
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It is my understanding that as a Pre-Diabetic, my A1C is driven mostly by my carb intake.
After a person has become diabetic then the sugar intake takes on a much bigger role in things.
I have been told to ignore my sugar intake [I do not consume much sugar anyway], and to focus entirely on my wheat, potatoes, and rice consumption.
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... For example, if you love breaded chicken tenders, try cutting up chicken breast, dip the pieces in beaten egg and then coat in crushed pork rinds and pop them in the air fryer to cook. You would never guess that there are zero carbs.
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I do like pork rinds, but after so many years of being told to avoid salt, I am hesitant to consume pork rinds. When we process pork, I render the lard, which leaves nothing left over for making rinds. I am okay with that since everyone wants lard.
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... If you like tacos, Old El Paso taco seasoning has 3 carbs per packet. Season your browned meat, serve over lettuce or spinach, top with green peppers, black olives, avocado, cheese and top with a drizzle of Ortega taco sauce.
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We do not use many brand-name ultra-processed foods. Old El Paso or Ortega food products are not in our home.
We do make taco seasoning, and I enjoy homemade salsa.
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... If you love a plate of spaghetti - use miracle noodles instead of pasta and use a good quality, lower carb sauce like Rao's. I like the marinara sauce with sausage and mushroom and sometimes I'll use Alfredo.
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I had to google 'miracle noodles'. Those are konjac noodles, we do eat konjac. Boy, what an odd texture they have. We were given 20 pounds of konjac by a friend, he could not stand the odd texture.
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... Whatever you crave, there is a low carb version that you can easily make at home. And there has never been so many low carb food options available.
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I agree.
No real need to focus on all these brand name products, just cook at home.