Experiments in the kitchen
Taking advantage of a discount and the fall out.
My husband has an interesting package with his job and after asking both me and our son if we wanted to take part in a small experiment, our grown son finally said yes.
To give a little background, I first met my husband before it was found that stomach ulcers were caused by a bacterial infection. I mention this has he had managed to treat a stomach ulcer successfully by moderating his diet for nearly two years. It’s never come back but since the ulcer, his stomach hasn’t really felt right.
Now his work deal was a (controversial) IgG test looking at what you may be reacting to in your diet.
The results duly came back stating that my beloved might benefit by giving cow’s milk, lemon, and eggs a miss and yeast was also in the “best avoided” list. So, Jon is giving it a go.
Unfortunately most of my recipes collected over the past four years contain these three ingredients!
Let’s start over. He can eat gluten, just not yeast => soda bread. Without milk or lemon juice to “activate” the sodium bicarbonate. Tricker but not impossible.
Isn’t it complicated enough with your thing going on?
Life never promises to be uncomplicated.
As you say, cooking from scratch has taught me a great deal about several foods.
Carbohydrate wise, pizza and french dough does not have extra sugar added to get the yeast going. French dough takes a long time to cure to get a similar rising to “English” bread. Ciabatta has more sugar added than an English loaf.
Pizza dough (used for pizza, garlic bread, and dough balls) takes 45 minutes to rise. Both french bread and pizza dough needs far less insulin to use.
Pizza is a little awkward because it has a great deal of cheese, typically. This means it has a really long bolus requirements. Dough balls don’t.
I’ve had ciabatta a couple of times – it not only requires a great deal of insulin but its fat content means a longer bolus as well. Let’s just say, I avoid it like the plague.
Soda bread, because it uses weak flour, is actually a great bolus pattern. For the weekend, it might be a great option for me.
So are you doing the IgG test?
No. I definitely benefit from having breaks from bread every so often, and I get clues when that’s coming up. I know about the aspartame.
I’m obviously not allergic to anything. I think I’d rather not know…
Posted: March 2nd, 2024 under Diabetes.