Replying to Avatar LibertyGal

I've been grain and sugar free for over 4 years. I don't crave either. I will admit to substituting riced cauliflower for rice in many recipes and I have a thing for chocolate and ice cream (neither of which I do daily). Choc Zero makes some to-die-for chocolate. I eat the 92% because I don't like things being too sweet. I've also done some sugar free ice cream, but the store bought stuff always has sugar alcohols, which I try to avoid, so it is a rare treat in small quantity. I just bought an ice cream maker to try to make my own ice cream without the sugar alcohols, using monk fruit or stevia, and made much less sweet than the store bought ice cream. I don't want to train my taste buds to like the super sweet stuff ever again.

#grownostr #keto
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Jorj X McKie 2y ago

I’m off of seed oils and using lower gluten and higher quality flours: emmer and einkorn

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LibertyGal 2y ago

I also avoid seed oils like the plague that they are.

I mostly use animal fats, but use coconut oil occasionally cooking and use olive oil occasionally uncooked, usually to make a homemade salad dressing (or just oil & vinegar).