So the challenge became how to make cauliflower interesting - especially for breakfast. Well, I created a cauliflower purée which I use as an additive to practically everything. A few tablespoons in scrambled eggs, for example, makes a rather filling dish, and because cauliflower is rather bland, does not alter the expected taste.
After a time, we experimented bringing back the foods we had temporarily banned, and were met with many unexpected upsets. The biggest thing I'm finding is soy in the strangest places - after a little research I found that 95% of soy sold in the US is genetically altered. There is soy in a can of Starkist tuna!! Normally, tuna does not send his numbers up, but Starkist tuna does... I'm finding brands that I once trusted for years, I can no longer do so.
It's been a crazy road - right now, he's been without insulin for 50 days. And we're learning things about foods and how he reacts to them now that he is off insulin. I take his blood sugars a min of 4 times a day (sometimes more). Right now, he's sitting on a daily blood sugar average of 126. It wasn't too long ago, when he was much, much higher.
Thank you! Dealing with similar issues here,and finding it real hard to keep glucose levels in even moderately elevated levels.
The amount of soy and HFCS added to foods where they don’t belong is obscene.