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    Lindt 90% cocoa chocolate

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    Mud Island Dweller
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    Re: Lindt 90% cocoa chocolate

    Post by Mud Island Dweller on Sat Sep 13 2014, 16:19

    Oh UPDATE we were just in asda and in the cooking section they had Dr Oteker (spelling) dark cooking chocolate 90% @ 15g/100g carbs and sugar part was 11g/100g
    I got some and mixed thoughts it is very sweet didn't have my meter so unable to check effect yet lot lower in carbs/100g than 90% lindt.

    If anyone else feels like experimenting please add in your thoughts. To me it is more like a milk chocolate in taste than a dark which has me surprised.
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    graham64
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    Re: Lindt 90% cocoa chocolate

    Post by graham64 on Sat Sep 13 2014, 23:18

    A bit carby a but if you can resist eating a full packet 35g, Sainsburys have Beyond Dark 70% cocoa chocolate drops, the hints of orange are delicious reduced from a £1 down to 50p.

    http://www.beyonddark.co.uk/



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    Re: Lindt 90% cocoa chocolate

    Post by AliB on Sun Sep 14 2014, 16:51

    Both Lidl and Aldi do 80+% chocolate and its just over £1 for 125gms.  The Lidl is 81% and the Aldi 85%.  I prefer the Lindt one because it has no soya lecithin in it, but the other two are pretty good and a lot cheaper.


    Last edited by AliB on Mon Oct 20 2014, 13:29; edited 1 time in total
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    Jan1
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    Re: Lindt 90% cocoa chocolate

    Post by Jan1 on Sun Sep 28 2014, 18:30

    Just to let you know .... Asda has Lindt Dark Chocolate at £1-85 at the moment, various cocoa percentages but highest is best I think Smile  

    All the best Jan
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    Andy12345
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    Re: Lindt 90% cocoa chocolate

    Post by Andy12345 on Sun Sep 28 2014, 18:41

    thankyou, i think it doubles as you drop down cocoa, something like 85% is double the carbs of 90% and 70% double of 85% im not sure exactly but i know its alot of difference if you can get used to the higher ones
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    OldTech
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    Re: Lindt 90% cocoa chocolate

    Post by OldTech on Sun Sep 28 2014, 20:18

    And if you go baker's unsweetened you get to eat almost 2.5 times the amount of chocolate as Lindt 90% for the same amount of carbs. For me I eat 14 g (two squares) of baker's unsweetened chocolate with 33 grams salted Spanish peanuts making it a 3 g net carb treat. It is almost a good as a candy bar and I always liked peanuts and chocolate together.

    Note that when I first tried baker's unsweetened chocolate a few weeks after starting low carb I found the taste unpalatable. Now after 6 months of very low carb, I actually enjoy the slight bitterness in the baker's chocolate and it no longer is unpalatable. I guess that I have lost my sweet tooth. It is somewhat like adapting to drinking black coffee.

    From the labels (US) the net carbs are:

    14 g (two squares) of baker's unsweetened chocolate is 1 net g of carbs
    10 g (one square) of Lindt 90% cocoa is 1.75 net grams of carbs
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    Andy12345
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    Re: Lindt 90% cocoa chocolate

    Post by Andy12345 on Sun Sep 28 2014, 20:39

    ive never seen bakers Sad but will keeping my eyes open for it thanks
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    Re: Lindt 90% cocoa chocolate

    Post by OldTech on Sun Sep 28 2014, 21:12

    It is just unsweetened chocolate that you will likely find with the baking goods section along with sugar, flour, cake mixes, and frosting. The brand here in the US is actually called "Baker's".
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    Re: Lindt 90% cocoa chocolate

    Post by Andy12345 on Sun Sep 28 2014, 21:52

    thankyou Smile
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    graham64
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    Re: Lindt 90% cocoa chocolate

    Post by graham64 on Sun Sep 28 2014, 22:18

    @OldTech wrote:It is just unsweetened chocolate that you will likely find with the baking goods section along with sugar, flour, cake mixes, and frosting. The brand here in the US is actually called "Baker's".

    Can't find anything that comes close to your Bakers in UK supermarkets, the ones for baking I've checked are around 70% cocoa.


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    Not all cherubs are Angels  Wink nor all diabetics Bonkers  Rolling Eyes
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    Re: Lindt 90% cocoa chocolate

    Post by Jan1 on Sun Sep 28 2014, 22:32

    @graham64 wrote:
    @OldTech wrote:It is just unsweetened chocolate that you will likely find with the baking goods section along with sugar, flour, cake mixes, and frosting. The brand here in the US is actually called "Baker's".

    Can't find anything that comes close to your Bakers in UK supermarkets, the ones for baking I've checked are around 70% cocoa.

    We'll all have to keep our eyes open when we next go shopping .....if anyone spots something similar to what 'Old Tech' describes do please let us all know ......thanks.

    I do agree with' Old Tech' "Note that when I first tried baker's unsweetened chocolate a few weeks after starting low carb I found the taste unpalatable. Now after 6 months of very low carb, I actually enjoy the slight bitterness in the baker's chocolate and it no longer is unpalatable. I guess that I have lost my sweet tooth. It is somewhat like adapting to drinking black coffee."

    That is very true, our taste buds do get used to sweet tastes and we have to retrain ourselves .....and you do lose your sweet tooth, or that's what I've found - have you?

    All the best Jan
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    OldTech
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    Re: Lindt 90% cocoa chocolate

    Post by OldTech on Sun Sep 28 2014, 22:55

    Just to confirm the US Baker's unsweetened baking chocolate bar is 100% cacao.
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    Re: Lindt 90% cocoa chocolate

    Post by Jan1 on Tue Sep 30 2014, 20:56

    @Old Tech this is slightly off topic for Dark Chocolate!!

    ...... Hope you don't mind me asking - But just wondered - reading your signature "experimenting with two meals per day and no snacks, resistant starch, and acetic acid" how are you finding this?

    I know I am not diabetic, but living the low carb lifestyle, and looking at your figures ...... to me they seem very good.

    If this goes slightly off topic perhaps we could start a new post 'Diabetes Experiments with Foods' or similar title ?

    Many thanks and ......

    All the best Jan
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    Re: Lindt 90% cocoa chocolate

    Post by graham64 on Tue Sep 30 2014, 21:58

    @OldTech wrote:Just to confirm the US Baker's unsweetened baking chocolate bar is 100% cacao.

    Unfortunately as far as I can find out the 100% cacoa baking chocolate that we can buy in the UK is expensive.

    http://www.chocolatetradingco.com/buy/willies-chocolate-madagascan-black-sambirano-superior-chocolate?by=cat&c=732&o=2&pz=15&p=1&f=749%2c315

    There could possibly be cheaper versions on Amazon Idea


    _________________
    I'm a skinny T2 diagnosed 4/4/2008, a high calorie LCHF diet and one metformin a day A1c 6.2 and no complications.

    Proving the LowCarb sceptics wrong for over nine years,

    Not all cherubs are Angels  Wink nor all diabetics Bonkers  Rolling Eyes
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    Re: Lindt 90% cocoa chocolate

    Post by OldTech on Wed Oct 01 2014, 17:11

    @Jan1 wrote:@Old Tech this is slightly off topic for Dark Chocolate!!

    ...... Hope you don't mind me asking - But just wondered - reading your signature "experimenting with two meals per day and no snacks, resistant starch, and acetic acid" how are you finding this?

    I know I am not diabetic, but living the low carb lifestyle, and looking at your figures ...... to me they seem very good.

    If this goes slightly off topic perhaps we could start a new post 'Diabetes Experiments with Foods' or similar title ?

    Many thanks and ......

    All the best Jan

    I am seeing the best control I have seen since my diagnosis. Yesterday, for example all my readings were between 73 mg/dl (4.05 mmol/l) and 93 mg/dl (5.16  mmol/l) which from what I understand is ideal Bernstein. It is hard for me to separate effects.

    1) Very low carb - necessary (8 months)
    2) Resistant Starch (RS) - possible effect (3 1/2 months)
    3) Acetic acid - not sure (2 month off and on)
    4) Two meals and no snacks - seems effective (1 month)

    From observing my BG pattern the two meals and no snacks gives my body time to come back to fasting levels before the next meal. This helps keeps my peaks down assuming that I keep my carbs down to around 5-10 grams per meal.

    RS has been quite effective in normalizing my colon. It is wonderful not to have to worry about something that should be a normal body function. RS is also suppose to help in managing BG. My personal opinion is that everyone on a low carb diet (less than 30 g/day) should be consuming RS to help feed the good 'animals' living in their guts. Recent research seems to confirm that gut health is an important part of our overall health.
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    Re: Lindt 90% cocoa chocolate

    Post by Jan1 on Thu Oct 02 2014, 18:50

    @OldTech wrote:
    @Jan1 wrote:@Old Tech this is slightly off topic for Dark Chocolate!!

    ...... Hope you don't mind me asking - But just wondered - reading your signature "experimenting with two meals per day and no snacks, resistant starch, and acetic acid" how are you finding this?

    I know I am not diabetic, but living the low carb lifestyle, and looking at your figures ...... to me they seem very good.

    If this goes slightly off topic perhaps we could start a new post 'Diabetes Experiments with Foods' or similar title ?

    Many thanks and ......

    All the best Jan

    I am seeing the best control I have seen since my diagnosis. Yesterday, for example all my readings were between 73 mg/dl (4.05 mmol/l) and 93 mg/dl (5.16  mmol/l) which from what I understand is ideal Bernstein. It is hard for me to separate effects.

    1) Very low carb - necessary (8 months)
    2) Resistant Starch (RS) - possible effect (3 1/2 months)
    3) Acetic acid - not sure (2 month off and on)
    4) Two meals and no snacks - seems effective (1 month)

    From observing my BG pattern the two meals and no snacks gives my body time to come back to fasting levels before the next meal. This helps keeps my peaks down assuming that I keep my carbs down to around 5-10 grams per meal.

    RS has been quite effective in normalizing my colon. It is wonderful not to have to worry about something that should be a normal body function. RS is also suppose to help in managing BG. My personal opinion is that everyone on a low carb diet (less than 30 g/day) should be consuming RS to help feed the good 'animals' living in their guts. Recent research seems to confirm that gut health is an important part of our overall health.

    Thank you for replying to my questions 'Old Tech'. You raise some very good points and observations, which I'm sure will be of interest to many.

    Perhaps I should have raised my question in a different topic to Lindt Chocolate?

    However, your figures are very good and low carb is the way to go I think whether a person is diabetic or not. I just think all round healthwise, it gives us a chance at a healthier lifestyle.

    Interesting point about our gut flora / bacteria, it is only in recent times has more attention to this been given in the media. However, as with anything there is good and bad. There's a lot more to our bodies than we know ... and our modern day diet has not been beneficial.

    All the best Jan

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    Re: Lindt 90% cocoa chocolate

    Post by Jan1 on Sun Oct 19 2014, 20:37

    ......Lindt 85% and 90% dark chocolate is on sale in Sainsbury's at £1-50 a bar.

    Get a few extra bars in for Xmas Smile  rendeer   santa

    All the best Jan
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    Andy12345
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    Re: Lindt 90% cocoa chocolate

    Post by Andy12345 on Sun Oct 19 2014, 20:46

    Hey me too lol, the young girl on the till said something that I didn't really catch so I just said I love dark chocolate, she looked at me like I was nuts so I dunno what she coulda said lol... I actually think coop does a great range of dark chocolates I think it's ghanain or something like that
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    AliB
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    Re: Lindt 90% cocoa chocolate

    Post by AliB on Mon Oct 20 2014, 13:39

    @OldTech wrote:I am seeing the best control I have seen since my diagnosis. Yesterday, for example all my readings were between 73 mg/dl (4.05 mmol/l) and 93 mg/dl (5.16  mmol/l) which from what I understand is ideal Bernstein. It is hard for me to separate effects.

    1) Very low carb - necessary (8 months)
    2) Resistant Starch (RS) - possible effect (3 1/2 months)
    3) Acetic acid - not sure (2 month off and on)
    4) Two meals and no snacks - seems effective (1 month)

    From observing my BG pattern the two meals and no snacks gives my body time to come back to fasting levels before the next meal. This helps keeps my peaks down assuming that I keep my carbs down to around 5-10 grams per meal.

    RS has been quite effective in normalizing my colon. It is wonderful not to have to worry about something that should be a normal body function. RS is also suppose to help in managing BG. My personal opinion is that everyone on a low carb diet (less than 30 g/day) should be consuming RS to help feed the good 'animals' living in their guts. Recent research seems to confirm that gut health is an important part of our overall health.

    When you say 'resistant starch' are you meaning within vegetables, or do you take a separate supplement?
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    Indy51
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    Re: Lindt 90% cocoa chocolate

    Post by Indy51 on Tue Oct 21 2014, 00:32

    @AliB wrote:
    @OldTech wrote:I am seeing the best control I have seen since my diagnosis. Yesterday, for example all my readings were between 73 mg/dl (4.05 mmol/l) and 93 mg/dl (5.16  mmol/l) which from what I understand is ideal Bernstein. It is hard for me to separate effects.

    1) Very low carb - necessary (8 months)
    2) Resistant Starch (RS) - possible effect (3 1/2 months)
    3) Acetic acid - not sure (2 month off and on)
    4) Two meals and no snacks - seems effective (1 month)

    From observing my BG pattern the two meals and no snacks gives my body time to come back to fasting levels before the next meal. This helps keeps my peaks down assuming that I keep my carbs down to around 5-10 grams per meal.

    RS has been quite effective in normalizing my colon. It is wonderful not to have to worry about something that should be a normal body function. RS is also suppose to help in managing BG. My personal opinion is that everyone on a low carb diet (less than 30 g/day) should be consuming RS to help feed the good 'animals' living in their guts. Recent research seems to confirm that gut health is an important part of our overall health.

    When you say 'resistant starch' are you meaning within vegetables, or do you take a separate supplement?

    I seem to recall another post where OldTech was talking about potato starch. That seems to be the rage on the internet lately - the brand most people recommend is Bob's Red Mill Unmodified Potato Starch. People who don't do well with nightshades prefer plantain or tapioca starch.

    You might find Mr Heisenbug's blog interesting, Ali: http://mrheisenbug.wordpress.com/

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    Re: Lindt 90% cocoa chocolate

    Post by Jan1 on Tue Oct 21 2014, 16:28

    @Indy51 wrote:
    @AliB wrote:
    @OldTech wrote:I am seeing the best control I have seen since my diagnosis. Yesterday, for example all my readings were between 73 mg/dl (4.05 mmol/l) and 93 mg/dl (5.16  mmol/l) which from what I understand is ideal Bernstein. It is hard for me to separate effects.

    1) Very low carb - necessary (8 months)
    2) Resistant Starch (RS) - possible effect (3 1/2 months)
    3) Acetic acid - not sure (2 month off and on)
    4) Two meals and no snacks - seems effective (1 month)

    From observing my BG pattern the two meals and no snacks gives my body time to come back to fasting levels before the next meal. This helps keeps my peaks down assuming that I keep my carbs down to around 5-10 grams per meal.

    RS has been quite effective in normalizing my colon. It is wonderful not to have to worry about something that should be a normal body function. RS is also suppose to help in managing BG. My personal opinion is that everyone on a low carb diet (less than 30 g/day) should be consuming RS to help feed the good 'animals' living in their guts. Recent research seems to confirm that gut health is an important part of our overall health.

    When you say 'resistant starch' are you meaning within vegetables, or do you take a separate supplement?

    I seem to recall another post where OldTech was talking about potato starch. That seems to be the rage on the internet lately - the brand most people recommend is Bob's Red Mill Unmodified Potato Starch. People who don't do well with nightshades prefer plantain or tapioca starch.

    You might find Mr Heisenbug's blog interesting, Ali: http://mrheisenbug.wordpress.com/


    Hi All ......I think it may have been on the resistant starch update thread .....interesting info to read there.

    All the best Jan
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    Re: Lindt 90% cocoa chocolate

    Post by AliB on Tue Oct 21 2014, 19:25

    Thanks Indy. It is..... :0)
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    Re: Lindt 90% cocoa chocolate

    Post by Jan1 on Thu Nov 20 2014, 20:50

    I mentioned chocolate advent calendars on the 'Bank Holiday' thread earlier today and I wondered have any of you seen any dark chocolate advent calendars around? Just a thought!

    Thanks

    All the best Jan
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    Re: Lindt 90% cocoa chocolate

    Post by Paul1976 on Thu Nov 20 2014, 21:10



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    Re: Lindt 90% cocoa chocolate

    Post by Jan1 on Fri Nov 21 2014, 16:08



    Many thanks for this info Paul

    ..... Now will we be getting one Question

    All the best Jan

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