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@dr.olivejames: Ever felt your feet burning or tingling at night? So here are six signs that you have too much sugar in your body (six signs of diabetes) #sugar #sugarcookies #feet #diabetes #diabetesawareness

Dr. Oliver James
Dr. Oliver James
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Region: US
Sunday 15 February 2026 14:24:21 GMT
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Comments

robertg1127
Gras 🇨🇦 :
Wow that surprises me
2026-04-08 00:41:15
0
everafterimperialboutiqu
Ever After Imperial Boutique :
what do I do
2026-03-20 12:00:17
0
tsundzukane.mohla
Bigy small :
how can I be help
2026-03-24 00:59:39
0
abboud4358
Edward Abboud :
But how do you get rid of this problem
2026-02-17 17:40:35
0
missjaqueen
Sammie :
Some autoimmune diseases causes burning & tingling. For example; Sickle cell anemia is blood disease & it can cause neuropathy ( nerve damage which is nerve pain ) that causes numbness, tingling & burning.
2026-02-25 14:36:11
0
user3590460737508
user3590460737508 :
thank you for your good help's to teach the people
2026-02-16 12:52:03
0
preciousmuloshi
precious :
my mother feel burning or tingling how can we do so that my mother can get better
2026-02-16 13:30:14
0
iro.queen4
Iro Queen :
thanks for your information doctor
2026-02-16 03:11:11
0
gaolathearon
gaolathearon :
yes
2026-02-16 14:07:12
0
julia.kgwale
Julia Kgwale :
comment
2026-02-16 17:01:44
0
namulinda.kulusum1
Namulinda Kulusumu :
yes
2026-02-16 08:32:45
0
angelabarela
angelabarela :
Yes
2026-02-21 01:31:41
0
user860854387610377
starco Anthony :
yes
2026-02-25 19:12:17
0
user7748888110956
user7748888110956 :
But why has this diseasebsurfaced like an epidermic.
2026-02-19 10:27:01
0
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Dessert Sorted with my Roasted Grape Cheesecake Tart 🤌🏼 @grapesfromca - Sweet Shortcrust Pastry 195 g unsalted butter, cold 180 g icing sugar, sifted 2 g salt 365 g plain flour 105 g corn flour 55 g almond meal 105 g eggs, whisked Frangipane 105 g almond meal 220 g caster sugar 8 g corn flour 70 g eggs, whisked 15 g egg yolks 100 g sour cream Roasted Grapes 400 g California Red Grapes 2 tbsp honey Whipped Cheesecake Ganache 400 g cream 2 gelatine leaves, soaked in cold water 250 g white chocolate 400 g cream cheese Sweet Shortcrust Pastry: In a mixer, combine butter, icing sugar, salt, flours, and almond meal until a crumbly texture forms. Add whisked eggs and mix into a dough. Roll to 3 mm thick, rest for 30 minutes. Line a 26 cm tart ring and bake at 180 °C for 10 minutes until very light golden. Frangipane: Mix almond meal, sugar, and corn flour in a bowl. Add whisked eggs, yolks, and sour cream until smooth. Spread over the pastry base. Bake a further 10–12 minutes until set and pastry is golden brown. Roasted Grapes: Place grapes on a lined tray, drizzle with honey, and roast at 180 °C for 20–25 minutes until sticky and lightly caramelised. Cool completely. Whipped Cheesecake Ganache: Heat cream to a simmer. Add softened gelatine and stir to dissolve. Pour over white chocolate and blend until smooth. Add cream cheese and blend again until incorporated. Chill for 2–3 hours. Whip until soft peaks form. Assembly: Pipe whipped cheesecake ganache over the frangipane tart base. Arrange roasted grapes generously on top. Chill for a few hours before slicing and serving.
Dessert Sorted with my Roasted Grape Cheesecake Tart 🤌🏼 @grapesfromca - Sweet Shortcrust Pastry 195 g unsalted butter, cold 180 g icing sugar, sifted 2 g salt 365 g plain flour 105 g corn flour 55 g almond meal 105 g eggs, whisked Frangipane 105 g almond meal 220 g caster sugar 8 g corn flour 70 g eggs, whisked 15 g egg yolks 100 g sour cream Roasted Grapes 400 g California Red Grapes 2 tbsp honey Whipped Cheesecake Ganache 400 g cream 2 gelatine leaves, soaked in cold water 250 g white chocolate 400 g cream cheese Sweet Shortcrust Pastry: In a mixer, combine butter, icing sugar, salt, flours, and almond meal until a crumbly texture forms. Add whisked eggs and mix into a dough. Roll to 3 mm thick, rest for 30 minutes. Line a 26 cm tart ring and bake at 180 °C for 10 minutes until very light golden. Frangipane: Mix almond meal, sugar, and corn flour in a bowl. Add whisked eggs, yolks, and sour cream until smooth. Spread over the pastry base. Bake a further 10–12 minutes until set and pastry is golden brown. Roasted Grapes: Place grapes on a lined tray, drizzle with honey, and roast at 180 °C for 20–25 minutes until sticky and lightly caramelised. Cool completely. Whipped Cheesecake Ganache: Heat cream to a simmer. Add softened gelatine and stir to dissolve. Pour over white chocolate and blend until smooth. Add cream cheese and blend again until incorporated. Chill for 2–3 hours. Whip until soft peaks form. Assembly: Pipe whipped cheesecake ganache over the frangipane tart base. Arrange roasted grapes generously on top. Chill for a few hours before slicing and serving.
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