. and I need to eat something with

You'll find the "fartin" much less if you have a protein breakfast - as I
know from experience.

Yolande >

Ah, I know that one - I changed to flaxseed porridge when the quack added
metformin, because an egg-and-bacon breakfast didn't keep it down. (It does
now, though - as soon as the met was in my system, I could eat what I
wanted.) Flaxseed porridge requires thought and concentration for 10 minutes
once a fortnight, then the ability to pour boiling water into a bowl at 6am

The inconsistency is very odd, though, and might be an indidcation of
something wrong / different going on. Are you able to correlate
stress/illness/difference in preparation to the high spikes?

Nicky.

I'm with you on not being able to face protein first thing in the morning.

Do look into the RyVita sesame crackers. They're much lower carb than
porridge or bread, taste like bread, and with an ounce of cream cheese
or some sugarless peanut butter you have a breakfast that will work
without a lot of carbs. Very easy, too.

--Jenny

http://www.geocities.com/lottadata4u/  Type 2 Diabetes info
http://www.geocities.com/jenny_the_bean/  Low Carb info

<snip>

I'll attach my "boilerplate" at the bottom of this message.

You say you can't face cooking, and you can only face
porridge.

I'll be blunt. On what you can "face", it's time you faced
reality - or you'll be facing the 'opathy sisters:
retinopathy, neuropathy and nephropathy. I found I've been
repeating myself lately with this comment: "It's amazing
what I learned to like once I realised that my life depended
on it!".

How hard is it to break an egg into a mug, slurp a little
milk in, whisk roughly with a spoon, and nuke in the
microwave for a minute?

No, you don't. I now take 500mg at breakfast - and still eat
as few carbs as possible before lunch. This morning was a
hamburger patty and a single fried egg.

Now, some ideas for brekky:

Breakfasts With Minimal Carbs

1. Egg. The humble egg can be cooked in so many ways:
poached, fried (minimal oil in a non-stick pan), normal
omelette (beat it lightly while cooking), fluffy omelette
(seperate, whip the white with a spoonful of water, fold
back with filling and yolk), scrambled with a little milk,
frittata (sort of a heavier omelette with filling), and
baked. Use fillings, cheese, fresh herbs if you can, dried
if you can't.

2. Meat. Bacon, Ham, small steak, hamburger patty (watch the
fat), chicken, prosciutto, hot dogs and so on. Can be fried,
grilled/broiled, chopped after cooking and added to
omelettes, frittata or scrambled eggs. For bacon or other
fatty meats, drain on absorbent paper before serving.

3. Fish. Smoked, canned or fresh. Can be poached, fried, as
a mornay (easy on the thickener), mixed in a stir-fry etc.
Same for seafood.

4. Mushrooms. Small ones can be sliced and cooked with
onions, herbs , garlic etc and a little oil and a smidgin of
flour for a gravy. Large ones can be filled with bolognaise
or napoli sauce (or whatever you like), topped with grated
cheese and baked in the oven. Also another good omelette
filling.

5. Casseroles and stews - beef, lamb, chicken, mince (ground
beef) etc can be pre-prepared and divided into individual
breakfast sized serves. Put them in small plastic containers
in the freezer and zap one in the microwave for breakfast.
Check the carbs in the recipe to check suitability. Beef
bourgignon, Irish Stew (watch the spuds), chicken fricassee,
whatever your favourite is. Always test at 1 hr the first
time with casseroles - thickeners are usually the carb
culprits for high BGs.

6. Leftovers - slices of roast meat, re-heated or cold,
re-heated chops etc

Cheers, Alan, T2, Australia.