A star called Libby !

I have known Libby for over five years, we both joined the Betus Club around the same time. Both had Fathers that checked out riddled with diabetes complications. We were both born on the same day, but Libby is ten years younger. Upon diagnosis we were taught about low carb by a man called Fergus Craig, a long term type one diabetic. Fergus is an Architect but his knowledge of diabetes is encyclopedic.

Libby is a healthcare professional and low carbing made perfect sense to her and many others. Reduce the foods that are usually low in nutrients but raise blood glucose levels to highly dangerous levels, the sort of levels that killed our Fathers.

She has achieved great diabetes control, better than me for sure. I have never been in the 4% club. I reckon around 1 in a 100 diabetics hold HbA1c in the fours, year in and year out. Trust me it takes total commitment and dedication.

Some words from Libby from an earlier post here talking about DCUK. Libby is another highly valuable and knowledgeable member who has walked from the forum due to ongoing stupidity we see on a daily basis. Fergus also walked a long time ago, a great pity as he could have helped so many more people.

"I have for years said that diabetes was the best thing that ever happened to me but it wasn't. It was coming here and wading through a plethora of posters opinions of what worked and what didn't. I shall say it again; I am eight stones lighter, have an HbA1c of 4.6 yes, you read that right, 4.6 on one metformin a day (it gives me little else but free prescriptions) and a blood lipid profile LOWER than the lowest range as advised by NICE, and I do it all by chowing down on animal fats, protein and veggies"

So why mention Libby today you may be asking yourself. Because she has sent us a recipe and a new photo of herself to the blog. Libby is a one off, one hell of a laugh and can out mad me at times, take it from me that takes some doing.

These beauties are created from one egg and an avocado blended together to make a soft spooning consistency and fried like scotch pancakes. The ones shown have a small amount of baking powder in too. They don't really taste of anything but the texture is fantastic. They would make cracking blinis and I'm off out tomorrow to get me some smoked salmon and I'm going to make the batter runnier to see if I can turn it into a traditional, thin pancake. I added a bit of sweetener to half the batch and they were lovely and I imagine they can be adapted and have all sorts of flavours and support  them well.

Eddie