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About scobeedoo1

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  1. I'm a diabetic and trying to adapt recipes to be gluten-free. I'm finding the rice, potato flours are quickly absorbed. I'm on the pump so I need to carb count to adjust my insulin. Has anyone determined the best way to adjust a recipe's carbs with gluten-free flours vs the standard wheat? Any diabetic notice a difference in insulin requirements with a gluten-free diet. I'm trying to be conscious of the amount of fiber in a recipe too. I used to use whole wheat all the time instead of the refined flours. This is definitely hard getting used to a different process. thanks!
  2. Thanks all for having this board and sharing. It's good to know we don't have to always do it alone!
  3. Greetings! - New to the forum. I thought the hypothyroid question was good because that was the first thing I was diagnosed with. Seem like after my first child everything went down hill. Sigh - I'm on a .200 dose now. Also a Type I diabetic (pump), and the never ending anemia issue. I haven't noticed a big change with the diet but I am definitely sensitive when my levels are off. Either so sleepy all the time or have that really nervous, jittery, can't sleep feeling. I've also notice I'm freezing if it's low and seems like hot flashes when its high. So it's interesting to see the thermometer theory. Don't know if this helps, just my experience.