It’s moving day, the first of two. I woke up this morning in the apartment; tonight after work I’ll drive to the farm house and start living there. Our PODS will arrive from storage on Wednesday. With any luck, I’ll have my home office up and running by Friday.
You may recall that after Chareva’s birthday dinner at a Chinese restaurant, my one-hour post-meal glucose level was 219 mg/dl. After two hours, it was still near 160. Since Chareva packed up the kitchen yesterday afternoon, we went to Red Lobster for dinner. Here’s what I had:
- One crab cake appetizer
- Lobster-artichoke-cheese dip on about six tortilla chips
- A Cobb salad with bleu cheese dressing
- A bite of Sara’s clam chowder
- One lobster tail
- Two skewers of garlic shrimp
- Four large scallops
- Two crab-stuffed shrimp (because Chareva couldn’t finish her dinner)
- Broccoli drenched with drawn butter
In other words, I feasted. An hour later, my glucose level was 101 mg/dl.
A diet that keeps your blood sugar under control doesn’t have to be boring.
If you enjoy my posts, please consider a small donation to the Fat Head Kids GoFundMe campaign.
You have to remember that Chinese restaurants freely use sugar and salt to offset the taste of each, so one can eat a high sugar item and that doesn’t taste sweet. Or in some dishes like hot and sour soup and sweet and sour dish also vinegar to cut the sweetness of the enormous amount of sugar. Not to mention probably seed oils, although the better Chinese restaurants probably use peanut oil, because of it’s high smoke point. Now if we could get them to use lard.
There had to be hidden sugar and starch in that meal to push my glucose so high.
You have to remember that Chinese restaurants freely use sugar and salt to offset the taste of each, so one can eat a high sugar item and that doesn’t taste sweet. Or in some dishes like hot and sour soup and sweet and sour dish also vinegar to cut the sweetness of the enormous amount of sugar. Not to mention probably seed oils, although the better Chinese restaurants probably use peanut oil, because of it’s high smoke point. Now if we could get them to use lard.
There had to be hidden sugar and starch in that meal to push my glucose so high.
The problem for restaurants these days is that seed oils are generally a lot cheaper than oils high in saturated fat; so they’ll opt for those oils. At least, that seems to be the case in the UK. The pub that I work for uses real butter though.
Yup, they’re cheap and they taste cheap.
The problem for restaurants these days is that seed oils are generally a lot cheaper than oils high in saturated fat; so they’ll opt for those oils. At least, that seems to be the case in the UK. The pub that I work for uses real butter though.
Yup, they’re cheap and they taste cheap.