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Enjoy Ted Lasso's famous biscuits, with a diabetes-friendly plot twist. Dr. Mohr recommends replacing half of the white flour with almond flour to boost the cookies' fiber and protein.
Weet-Bix was developed by Bennison Osborne in Sydney, Australia, in the mid-1910s. Osborne set out to make a product more palatable than Granose, a biscuit that was marketed by the Sanitarium Health Food Company at that time. On 19 August 1926, he lodged an application for registration of the trademark Weet-Bix, a name which he had devised.
The biscuits also exist under different names in other countries, including Australia (with the name "Full O'Fruit") [1] and New Zealand (with the name "Fruitli Golden Fruit"). [2] In The Netherlands, a similar biscuit, called Sultana, has been produced since 1935 by Verkade.
But to make it diabetic friendly, the crust is made from chopped nuts and almond flour, rather than cookies that are high in sugar and carbs. Using sugar-free sweeteners and chocolate chips is ...
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A new study has identified 7 food additive emulsifiers found in common, mass-produced foods that are linked to an increased risk of type 2 diabetes. Food additives in cakes, biscuits may increase ...