The last few weeks I have been very busy getting used to a low-carb diet. Unfortunately, this has also resulted in the blogs falling a bit behind as I have mostly been in the kitchen trying things out.
In my last post I shared my personal feat of baking something which tasted delicious despite it being low-carb and gluten free. Yet why challenge yourself with low-carb when gluten and dairy are also not your friends? Recently I discussed my fear of the return of the insulin allergy; the less insulin you require, the less chance there is of the allergy coming back. Besides, every person living with diabetes knows that insulin promotes fat storage, so less insulin really can’t do any harm.