wheatbran wasn't previously a tolerated back when myself and a few of the girls first started out (I've been hereposting here since 2010) so we don't count it as such.
I think these days they try and advise it to be used as a tolerated so the "only if not stalling" rule comes into play, it's rationed at 1tablespoon per day but really helps bulk out the muffin recipe and can be helpful with "transit issues".
I used to buy the Jordan's brand of wheat bran but can't find in the local supermarkets in sheffield, so if you do find any - let me know
Was tempted to have a go at the meringues myself, how much cream of tartar did you use, think from memory it's like 1/8 of a teaspoon....so like the tiniest tip. I know a lot of the low carb girls have had to experiment with sweeteners to get a meringue that tastes anything like normal...like most things on the diet - it's trial and error
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