I see that some people use baking as a medium for chicken wings etc. They also use PAM, is this b'cos as a diabetic, we should use low-fat recipes or is it that even if I am a diabetic on induction, I should not use low fat? AS I usually fry the chicken wings to increase the fat content.
Also as I am having major surgery soon, is it ok to keep the fat content the same as before or do I reduce it?
Worried and thanks in advance
Also as I am having major surgery soon, is it ok to keep the fat content the same as before or do I reduce it?
Worried and thanks in advance




Comment