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.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
Now his work deal was a (controversial) IgG test looking at what you may be reacting to in your diet.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
Unfortunately most of my recipes collected over the past four years contain these three ingredients!<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
Life never promises to be uncomplicated.<\/p>\n\n\n\n
As you say, cooking from scratch has taught me a great deal about several foods.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
Soda bread, because it uses weak<\/em> flour, is actually a great bolus pattern. For the weekend, it might be a great option for me.<\/p>\n\n\n\n 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.<\/p>\n\n\n\n I’m obviously not allergic to anything. I think I’d rather not know… 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 […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[9],"tags":[],"class_list":["post-2935","post","type-post","status-publish","format-standard","hentry","category-type-1-diabetes"],"yoast_head":"\nSo are you doing the IgG test?<\/h3>\n\n\n\n
<\/p>\n","protected":false},"excerpt":{"rendered":"