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For me it’s Lindor Chocolate Truffles. Only one, I say and then sometime later I resurface to see myself surrounded by wrappers, an empty box and wondering what happened?
Needless to say I now avoid these evil sweets like the plague!
On the veggie side it’s potatoes in any form especially roast or baked ones. Oh that lovely crisp skin on baked potatoes, the melted butter running down my chin! Get behind me Satan! 😀
Answer Summary
Members bonded over their most tempting trigger foods, from oat milk and Newman's bread to sweet-salty combinations like salted dark chocolate... Read more
The same with me. That’s what called “acquired taste” and this is essential for most diabetics to learn. For instance I’m not going to pretend that the low carb cakes, biscuits and savouries I make are as good as their higher carb cousins. They are not but they are an acceptable substitute and now I’m used to them and enjoy them.
@A DiabetesTeam Member The soyamilk I use is made by Alpro. Don’t know if ;you can get it in USA.
Not sure if we have Trader Joe in UK. I eat Grenadian 100% chocolate which comes from the Caribbean. It’s an acquired taste (but lets face it we diabetics better get an acquired taste lol) but a little square kills any cravings. I also use it when I’m baking low carb chocolate chip cookies.
I also use any dark chocolate 85% or more to kill any sweet cravings. I did not like it at first.
@A DiabetesTeam Member Boy, I can reasonate with that even if the chips are not that brilliant they still go down my throat and then any little crunchy bits are snaffled up. Even worse are sweet potato chips!
Is there any hope for us all? 😀
@A DiabetesTeam Member Be strong sister, renounce the demon salted dark chocolate almonds!
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