Low-carb diets support thread

daska

Depends what it's for and how you react to it. I know my great aunt swore by acupuncture for pain relief - her pelvis and legs were broken/fractured in 17 places in a car accident. But I couldn't honestly say I noticed any difference when I went for the ME.

SHEILA54

daska - I know what you mean. I had acupuncture after neck surgery but I can't say it helped.

How is the ME at the moment?

daska

Same old same old really. It's manageable as long as I manage it - if that makes sense? Problem recently has been that there's been so much going on that I've not had that luxury. Getting there though, thank you.

SHEILA54

It may sound cliche but things will pass and get better. ME isn't nice and unpredictable but you sound as though you are coping well and should be proud of yourself

randm

I tried rose elliots recipe and i find the bread has a stale taste to it, slightly sour, i tried a different recipe not using soya and the taste is a little better, but i wonder if any of you know what makes the stale taste - the gluten powder, linseeds, bran, or soya flour. i tasted all of these raw before baking but couldn't find the culprit! I know its not almonds.

kafkathecat

Hi randm, I have made it a few times and quite like it. My ds also likes it so sorry I can't help.

Mercy

randm wrote: »

I tried rose elliots recipe and i find the bread has a stale taste to it, slightly sour, i tried a different recipe not using soya and the taste is a little better, but i wonder if any of you know what makes the stale taste - the gluten powder, linseeds, bran, or soya flour. i tasted all of these raw before baking but couldn't find the culprit! I know its not almonds.

I've not tried that recipe as I don't eat wheat or soya. I'm pretty sure it won't be the linseeds as I use them all the time and have never tasted anything stale or sour about them. Although I do grind them as needed as the can go 'rancid' being mostly fat. Having said that I have used my ground stuff after 4 days (airtight) on the counter without probs. Have yours been in the fridge since grinding / buying ready ground?

Hope this helps to narrow it down for you.

Mx

randm

Mercy wrote: »

I've not tried that recipe as I don't eat wheat or soya. I'm pretty sure it won't be the linseeds as I use them all the time and have never tasted anything stale or sour about them. Although I do grind them as needed as the can go 'rancid' being mostly fat. Having said that I have used my ground stuff after 4 days (airtight) on the counter without probs. Have yours been in the fridge since grinding / buying ready ground?

Hope this helps to narrow it down for you.

Mx

i have put the ground linseed in the freezer!, but the first loaf i made was with newly bought freshly ground linseeds.

Mercy

randm wrote: »

i have put the ground linseed in the freezer!, but the first loaf i made was with newly bought freshly ground linseeds.

It's not that then

Mx

daska

I've got some 'easter eggs' pickling with some beetroot in the fridge at the moment, they're currently a lovely shade of purple (I'd been aiming for pink LOL so next time I'll use less of the beet), thought I might do some with turmeric for yellow, any ideas for blue?