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Carla Burke wrote:
Kate Downham wrote:I've heard that rye is good for diabetics.
For keto, I think it would depend on how strict someone is being about it, if it's zero carb, then definitely no, if there's some carbs, it would depend on what else is being eaten.
And, how much. Theoretically, I *could* do a half of a slice - but, I know I wouldn't be able to stop there.
Anne Miller wrote:
Roy Sullivan wrote:@thom - yup - that's the one: glucose.
@anne - my MIL is not diabetic- she was just wanting to lose weight and wanted to understand what different foods did to her body.
How is your journey going?
If she is losing weight and adds sour dough and still losing weight then it is okay. Just depend on the other carbs that she adds.
My journey was a long time ago. I felt really bad, sluggish? Went to doctor and all test were good but I still felt bad. I did not need to lose weight. Just felt bad.
Found a book by Dr Adkins at used book store and that changed my life. I no longer felt bad. I had energy!
Dr Atkins recommends doing zero carbs then adding carbs back slowly.
I feel counting carbs is better than wearing a monster Blood sugar may not have anything to do with carbs. I don't know ....
paul wheaton wrote:
Roy Sullivan wrote:Think your claim about it cutting it down on oodles of energy from yucky sources might need a line of math/ evidence to support the claim. (E.g when it comes to household electricity bills - heating is the biggest amount)
Hmmm ....
Maybe we need a graphic that shows "the average american carbon footprint" and then an american map that has a big blue zone on the colder parts and then a second footprint graphic that says "the average cold climate american carbon footprint" showing that heat is FAR bigger. And then do the same thing but say "the average cold climate american greenhouse gasses footprint (due to methane leaks from natural gas)" and then yet another graph where the heat is with a rocket mass heater. ??
Andrés Bernal wrote:Option 2: