After getting a haircut in the morning I swung by my local grocery store and picked up a beautiful roast which my wife had made plans for in advance to make a lovely pot roast. I got the local carrots and potatoes to go along with it and it looked as if we were going to have an incredible dinner. We had a nice side dish of red cabbage in the pantry and my mouth was already watering just thinking about dinner.
Everything was going smooth until my wife asked me if we were going to try out the coconut flour instead of the wheat flour. Yes, I purchased coconut flour with the intentions of finding a way to thicken the gravy without the glucose spikes I get with regular bleached wheat flour. As she placed one and half table spoons of the flour into the shake bottle along with the juices from the pot roast and shook it up and placed it in the saucepan I could already picture the smooth, tasty gravy of my cuts of that roast. The problem came when she noticed that the gravy wasn’t thickening up enough and wondered if there was a difference in the ratio of gravy to flour when using coconut flour. Mr. brainiac over here decided to take over the task and dumped (who nows how much) more coconut flour into the saucepan and whisk it. The results were instant coconut and beef pudding. It was horrible and destroyed the flavor of everything we put it on.
Lessons to be learned today: Stay out of the wife’s kitchen and Research the differences between things when making changes.
As an update I have still been eating low carb, my body weight has gone down another pound, I started taking 5000 IU of Vitamin D3 daily, I have moved up to 15 minutes on the treadmill each morning, and best of all – My blood sugar continues to go down.