The grocery list looks like a good start to stock up for better eating. Easy swaps for future would be sardines in olive or herring oil instead of soy, and frozen rather than canned shrimp. Taste better, fewer tin linings issues.
The carbs you have on hand are what I would consider relatively "good" carbs. Low gluten, low sugar they should pull you through any cravings or need to taper.
What do you mean fewer tin lining issues? I basically choose those carbs based on the Glycemic index chart in my mother in law's diabetic book (they were all in the GREEN zone) So i just looked at the best of the best and picked my favorites to make it easier for me to stick to.
I am thinking of only eating those carbs on weekends, and maybe scarf down an apple if im feeling lazy - what are your thoughts on that? (is carb loading needed)
Another question for you or anyone who knows the answer..I have slightly higher cholesterol levels due to the obvious..GETTING FAT..with all the fish I am adding to my eating plan I am concerned/confused on the cholesterol in them...what I mean is FAQ's say fish is good and fish oils are promoted..fish good for your heart etc..yet it has cholesterol which is apparently the devil for your heart - a simplified answer would be best for my brain to understand the difference.
I know there is good and bad cholesterol - but on nutrition labels etc it doesn't tell you that.