We are still doing well with low GI and have both had steady weight loss over a couple of months. We still eat and cook with butter, full-fat yoghurt and olive oil, though we limit cheese. No sugar apart from marmalade at breakfast. We limit potatoes (and avoid floury ones completely) and have brown or red rice, bulgar, quinoa, pearl barley, pearled spelt as our main carbs. We make a lot of salads with these and often have the leftovers for lunch the next day. We have always baked brown bread, but OH has upped the proportion of spelt flour to 40%. We have also cut portion size. We do not feel hungry and are enjoying experimenting with the salads. Last night we made a salad from bulgar wheat and our own baby broad beans and asparagus with spices, herbs and pomegranate seeds, served with flash-fried Moroccan chicken.