‘Who would have thought beans and legumes could be a base foodstuff in so many dishes ... even desserts!’ – Libby
‘My husband has type 2 diabetes and in the honeymoon period of the six months after our wedding, the two of us gained so much weight because we were enjoying lots of meals out and were not monitoring our diets closely. The weight gain led his HbA1c to creep up to 8.2. It was looking like insulin might be on the cards, so he made the decision it was crunch time for the diet. We already knew about GI eating plans and had several books, but we had not applied it consistently till then. That was back in May. Within two months I had lost 8 kg (17 pounds), he had lost 6 kg (13 pounds), his cholesterol dropped back into the healthy range and the HbA1c is back down to 7.1. It became a really consistent effort when we began to write about it on a website we are building together: http://www.lowgicooking.com/
On this website, I’m posting all the recipes I cook, so there is about one a day (except when I repeat meals). My husband has taken all the photos (not to mention done the web development), and I plan and cook all the meals. Both of us agree that the best part is we don’t really feel like we are dieting, because we are eating until we are well and truly full, but simply choosing good carbs, good fats, LOTS of fruit, vegetables, nuts and whole grains and only eating out very rarely. All of this is thanks to the great, long-term research work by the Uni of Sydney which we really appreciate and believe will add years to our lives. Who would have thought beans and legumes could be a base foodstuff in so many dishes ... even desserts! The next step we’re planning is to buy our own home mini flourmill so we can make our own delicious wholegrain flours.’
Libby and family in the kitchen
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