Even for the non-diabetic population I'd have a hard time endorsing most GF products. Just like the "low-fat" craze that made us the fattest in history by removing fat and replacing it with sugar, the processed food industry has jumped on the GF bandwagon and replaced wheat with even higher glycemic substitutes that metabolize into even greater levels of sugar, contributing further to our obesity epidemic while continuing to deceive the public that they're making "healthy" choices.
I must agree and disagree with your comment at the same time. I'm saying this not necessarily to banter with you but to present another option to consider. I've been gluten free for years and my A1C is incredible compared to when I wasn't. Might I add that I'm not the typical Americanized gluten free individual either, which is where I agree with you. I choose more of a natural gluten free approach which means put the bread down sister, just because it says gluten free doesn't mean it's healthy. I find that optimal control for me involves lower carbs, but not too low. Every body is different and I think it's great to experiment with what works for that individual.
This explains your point much clearer Christopher. I think the first one I responded to seemed a bit brash. Now I agree to agree to an extent instead of agreeing to disagree.
What low carb pancakes do you eat?
I don't have a recipe to hand but you can make pancakes with almond flour or protein powder, just Google paleo pancakes or low carb pancakes and you will find many recipes.
many of our members rave about these
Thanks Marie for the recipe. I am going to try it soon. Do you know how many calories are in one pancake. Only 1 gram carb is great.
I don't know, I never made them. Maybe @Judith_in_Portland knows. there's also another low carb pancake recipe in our Recipe category from @cynthia_rogers that I believe is more egg based. let me know if you can't find it.
I make them myself with almond flour, hazelnut flour, chia seeds, eggs, water, baking soda, salt and vanilla. Then top with butter and jam or berries.
I make a batch which lasts a week or two and reheat for brunches.
Thanks I will check the recipe section.