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Messages - Barbara from New Jersey

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1
Wheat Free Tips / Re: Basic Biscuits
« on: Today at 07:15:50 AM »
You are very welcome.   Be sure to explore the many pages of recipes to find more  ways to expand your menu's.  These recipes are tried and true.  Most of them need only minimal skill levels. 

2
Wheat Free Recipes / MASHED AVOCADO with FETA and PEPITA
« on: Today at 07:10:25 AM »
This is a recipe from Meghan Markle's former blog, Tig.  While she would spread it on toast, we would just use it on suitable crackers, lettuce leaf, salads or just plain on a plate.


MASHED AVOCADO


1 avocado mashed smooth or chunky
blend in a dash of red chile flakes
sprinke with feta cheese
dash pepita
salt and pepper to taste
squeeze of lemon

3
General Discussion / Re: Trouble losing weight?
« on: June 06, 2018, 08:32:07 PM »
Rita,


That sure is good news!  It certainly will be a challenge to reverse the high insulin levels, but seems that you are doing just that.  The trick is to identify the pathway which is causing the problem.  Casein has become problematic for me, giving me a rash on my chin.  I've reduced my egg and dairy consumption significantly.  Makes me sad because I recently found a buying club which provides these products from Amish farmers.  They sell eggs which are produced  from free range chickens who follow the cows who are rotated in the fields for fresh, lush grass.  Bugs and worms are plentiful. The chickens aren't fed any soy products. The eggs have a deep orange yolk and are as tasty as could be.  I'll never go back to eggs purchased in supermarkets after eating these. 


More important though, is discovering which pathway of mine isn't working quite right because I start craving more and more carbs when I indulge in casein rich foods. 


Keep us posted!

4
General Discussion / Re: Meat and eggs also spike insulin
« on: May 23, 2018, 09:11:08 PM »
Rita,


I think Mark Sisson is quite correct.

This article was very interesting to me.  Several years ago, one of the Forums posters wrote about how delicious the high fat Greek yogurts were.  Add fruit, spices like pumpkin pie spice or similar and stevia or Swerve and it was as if you were eating a tangy ice cream or pudding.  Delicious! Healthy!  I gained weight rapidly.  I also noticed that I began eating cheese on a daily basis as well as lots of dairy in cooking and the weight didn't drop.  Even organic dairy purchased in supermarkets didn't change the weight issues.  Once I found my Amish raw dairy source, I found that I was eating fewer dairy products, but enjoying them more.  I was satisfied with smaller and smaller amounts of cheese and yogurt/kefir/cottage cheese and would go for longer and longer periods of time without eating them.  I only used the milk for my coffee.  Weight dropped right off!  No cravings.  No snacking.  No need for a "pick me up" like coffee or fruit.

One of my favorite recipes is Beef and Cabbage by Wellness Mamma.  Quick, easy and tastes even better the next day.  Freezes well too.  Heat and eat.
No dairy.  Use some radishes and they provide a mouth feel like potatoes without the carbs.

5
General Discussion / Re: Trouble losing weight?
« on: May 23, 2018, 08:19:41 PM »
Rita,


I came across a Facebook group called Magnesium Advocacy Group.  The Root Cause Protocol developed by Morley Robbins is discussed.  His basic premise is that iron and copper disregulation causes all illnesses.  Excessive iron buildup in cells must be addressed and once it is, then your body will function properly and health issues will resolve.  Vitamin D, which he calls a hormone, should not be taken in pill form.  Your nutrition should come from food sources, not supplements.  Magnesium, potassium and calcium must be in balance.  He cites how to do this, including, but not limited to donating blood to move the excessive iron out of storage which is wrecking havoc with your health.  He and his followers say that auto-immune and hormonal issues disappear when you follow the protocol which begins with "STOP" doing these common things and then lists what you need to slowly start implementing.  For instance, he recommends eating beef liver for B vitamins or at least taking dessicated liver tablets to build up these levels. 


Novel and interesting approach which is attracting many followers because it seems to address healing all illness at the cell level.  His dietary recommendations are the ancestral diet which complements the way we already eat.  Might be worth looking at this....


Barbara

6
General Discussion / Re: Meat and eggs also spike insulin
« on: May 23, 2018, 05:44:23 AM »
Aha!  The importance of eating vegetables with proteins stabilizes cortisol levels.  This can't be stressed enough.  I found that making sure half to 3/4ths of my plate is vegetables keeps weight off, evens out moodiness/fatigue and encourages my stomach to produce enough acid so digestion improves.  I've been fixing a lot of Thai food, making sure I leave out the sugar or use stevia and other Oriental type stir fries.  Cabbage "crack slaw" recipes are good as well.  Big difference in digestion! 


Thanks for the article Rita.


7
General Discussion / Re: Trouble losing weight?
« on: May 23, 2018, 05:33:11 AM »
Rita,


This is an excellent article!  Like you said, worth reading.  Finally someone has put together the known reasons for gaining weight and then how to lose that weight.  I like these ideas.  Looking back at various periods of my life, I can now understand more of the reasons I couldn't lose weight despite dietary changes, exercise, etc.  Sometimes those "extra 10 lbs" were easy to lose and sometimes they weren't. 


The internet sure has changed our access to health information.  Thanks for posting this.

8
Personal Diaries / Re: Starting a New Journey
« on: May 17, 2018, 04:47:22 AM »
There are many easy to make recipes on this site to vary your diet and cook your meals.  Worth it to browse.  Wishing you much success and health!


By the way, as you get used to this way of eating, you really begin to taste the food.  You start to enjoy the pastured, organic, grass fed, etc. items which are raised in a sustainable manner.  Sure they are more expensive to purchase, but your health will improve markedly, your doctor visits will be fewer, you won't have a medicine cabinet full of OTC and prescription drugs.  Bottom line is that after eating this way for a while, you will actually save money and feel much more energetic.   

9
Wheat Free Recipes / Chicken Avocado Burgers
« on: February 28, 2018, 04:24:34 AM »
This recipe won an award from the California Avocado Association contest I think.  It is tasty, easy to make, freezes well and may be eaten hot, room temp or cold.  I wore wet latex gloves to mix and form patties.  I also wiped the patties with avocado oil (or other high temperature oil) to prevent sticking. 


What I really like is that you can slice up additional avocado when serving.  I used wraps, low carb buns or just on a plate.  Tomato, bacon, mayo or sauteed onions are some of the toppings.  Works nicely on top of salad or veggies.




CHICKEN AVOCADO BURGERS


1 lb ground chicken
1 large ripe avocado cut into chunks
1 minced garlic clove
1/3 cup almond meal
1 minced jalapeno or problano pepper or dash of hot sauce (optional but recommended)
1/2 tsp salt
1/4 tsp pepper


Wet hands or wear disposable gloves.  In large bowl, add all ingredients and mix gently. 
Shape into desired pattie size.
Wipe with high temperature oil to prevent sticking.
Grill inside or outside or bake about 20 minutes in 400* oven, turning once.


10
Wheat Free Recipes / Re: New source of good recipes!
« on: February 21, 2018, 11:33:25 AM »
 Rita,


The link you corrected is WRONG!  The site is [size=78%]gnom-gnom.com[/size] [/size][size=78%]as I originally posted.  BarbinNC has it right.  NomNomPaleo is a good site, but this one is different.  [/size]

11
Wheat Free Recipes / Re: New source of good recipes!
« on: February 21, 2018, 07:29:10 AM »
Hi BarbinNC!


Nice to hear from you too!  Glad things are going well for you and yours.  Like you, those keto recipes for breads, cakes, scones, cookies and other items are easy to make and taste good too.  Even Wheat Free Market Foods has some good ones so check their web site.  Wow! we sure did post a lot of great recipes, didn't we? 


One of the older ones is a chocolate zucchini cake which is delicious, moist and very satisfying just in case you get a bit bored with your current cakes. It was from Linda's Low Carb recipes.   I agree with you about "All Day I Dream About Food" recipes.  Most are excellent and minimally fussy. 


I'm finding that there seems to be a new generation of recipes worth looking at.  Never too late to learn another way of preparing food!




12
Wheat Free Recipes / New source of good recipes!
« on: February 20, 2018, 05:26:32 AM »
I've recently come across a new web site with wonderful recipes.  It is keto style, but the recipes are low carb and very tasty.  I've tried several of them and am really enjoying roasted radishes as a substitute for potatoes and the recipe for gnocchi.  The web site is:
https://www.gnom-gnom.com

I can't get this site to work properly so please use your search engine to find it.


 

13
General Discussion / Re: Food boxes instead of food stamps
« on: February 15, 2018, 11:25:10 AM »
Bob,


You are quite correct about people who "game" the system.  They will always be there to take advantage in the cleverest of ways.  The underground economy is very strong and prolific.  You might have read that there was a recent discovery of Puerto Rican warehouses full of food, water and other basics provided by FEMA which just disappeared from the distribution chain even with the world watching.


Making honest taxpayers cringe even more is the efforts by parent(s) to get their children classified as disabled by a school system so that they can collect Social Security Disability payments.  There isn't any end to the greediness at any level. 


We all know that there isn't any" free lunch."  Those who eat the grains, sugars, processed and fast food will pay a horrid price in their health and quality of life in a few years.  Recent immigrants cook and bring recipes from their old countries.  Seems that the second and third generation immigrants who remain poor and government subsidized eat most of the processed food which can be purchased with food stamps.  The bar codes aren't specific enough at the moment to prevent this.  The good news is that they can be coded better.  The bad news is that the current administration will want Big Food as suppliers.  No one is actually minding the store and so the farce will continue until people demand better government and food.


14
General Discussion / Re: Food boxes instead of food stamps
« on: February 15, 2018, 07:33:29 AM »
This government program will be for the benefit of Big Food, not individuals.  It will consist of grains, sugars, processed anything convenient and canned....all the foods we don't eat.  Very profitable for business, very unhealthy for people.  I remember the breakfast, lunch and after school programs designed to nourish the poorer students as part of The Great Society Programs.  Plentiful supply of fruit juices, canned and sweetened fruits, sweet dry cereal, donuts and cookies, chocolate milk, and velveeta cheese on everything possible.  The children were in a stupor about 40 minutes after eating.  Lunch and after school snacks were simiar verisions.  The foods were free or low cost.  Theft was rampant.  Perhaps the worst part was the behavior problems which developed after the stupor wore off.  Soon followed by weight gain.  The only sign of anything fresh was an occasional apple, banana or orange. 


Packing and delivery services will cost more than the food.  Once delivered, the problem becomes theft. Poor neighborhoods aren't known for package safety.  Yet another bureaucracy will be needed to handle the claims while people go hungry.  A black market cottage industry will develop as it always does.  No surprise there.


A simpler and less expensive idea would be to have acceptable food item bar codes programmed into the cards or to food stores.  Basic staple food items like dairy, eggs, meat, vegetables, beans are paid for by the card.  Other items are not and must be paid by cash or a credit card. Of course, the goal is not to feed the poorer folks, but to provide more sales to Big Food. 


The Blue Apron box contains a step by step recipe and ingredients for that 1 meal.  People still have to cook their meal.  The ingredients are packaged so that they remain refrigerator cold for hours.  It helps if your apartment building has concierge service so that if you are delayed, your box will not be stolen or damaged.  Only Trump's wealthy staff could think this was a good example of how to feed poor people! 




[size=78%]  [/size]




15
General Discussion / Re: Fiber Menace
« on: January 10, 2018, 05:33:02 PM »
Bill, 


You got it wrong!  It is the waxing gibbous that magically cuts the carbs and makes the resistant starch not affect your blood sugar!!!!!   :D :D :D

16
General Discussion / Re: Question on smoking meats
« on: December 27, 2017, 07:34:29 AM »
Rita,


This technique is ages old and used all over the world in nearly every culture.  Meats, fish and even cheeses are smoked, with the premium brands using actual wood smoke to cook/cure the item in a slow manner.  The recipes and methods are a carefully guarded secret, handed down by families.  The kind of wood used makes a big difference, as does whether or not the item is cold or hot smoked.  Cold means just enough fire/heat to produce smoke and hot smoked means heat is used with the smoke to actually cook the item.  Even spices are "smoked" like smokey paprika which is widely used to give a smoke-like essense to your food. 

I wouldn't be all that concerned about naturally smoking your food.  It is the skill of the "smoker" to make sure that the smoke circulates and that the food never gets too close to the coals or chips, drying it out or burning it.  In the 1600's, New Jersey was settled by Dutch immigrants and had a vibrant Native American population.  Here in northern NJ, smoke houses were present on every farm with the Indians showing great skill and the Dutch provided the beehive brick/stone smokehouse design.  Since nothing was wasted, the chips from even cutting firewood were used to prooduce the fragrant smoke.  Between the salt and the smoke, food was preserved for the winter. 

Foods were wrapped in cleaned animal skins, parchment paper, oiled cloth and the like to keep them clean from ashes and from drying out.  Today people use aluminum foil.  I've used parchment paper if I can find it large enough or just wrap the item (usually meat) in parchment then aluminum foil to keep the moisture in and drips contained.  Fish is smoked on trays or frames.  There used to be smoked fish festivals along the Hudson River before GE and other businesses polluted it and the fish died.  It was usually a fatty fish called shad which was abundant and therefore inexpensive, although many other fishes were smoked....trout, kippers, herrings, sardines, etc.   Believe it or not, oysters, clams and scallops used to be plentiful and the area was world famous for their quality. 

Having said all that, today's smokers and equipment makes it easy.  I always found that catching the drips and keeping moisture present made the best smoked product.  Experience or skill is no longer necessary as long as you can read the instructions and have time to make sure there are enough chips to produce smoke and liquids for moisture.  It is the chemical smoked products that are unhealthy, not the naturally hot or cold smoked items.  At least, that is what I believe. 

Hope this helps.  There are various commentaries and photos of Shad Festivals along the Hudson and other rivers if you are interested in this topic.  Google it for more info.

17
General Discussion / Re: US life expectancy drops for second year in a row
« on: December 22, 2017, 05:50:11 AM »
Rita,


At least this is a start. The question is "why are so many people either in great pain or need a painkiller to get throught the day?   Maybe someone in authority will actually begin to understand that the food you eat matters and that you wouldn't be in pain if you didn't eat the carb heavy processed food diet they reccomend.  Perhaps some government official might take notice that organic produce and grass fed, pastured animal products are gaining shelf space in supermarkets.  People aren't stupid.  They will spend more to purchase nutritious foods rather than all the CAFO items.  People are discovering that properly raised foods taste better too and that their overall health significantly improves and that their health issues are greatly diminished when they eat food grown the way nature intended. 


Its only been 6 years since Wheat Belly was published.  What a huge change in the way we are thinking about the food we eat and how that food is raised since publication.  Many other thought provoking books and issues have been discussed during this period and almost all have resulted in better health for those who follow the basic principles of a grain and sugar free diet and good quality fats.  As our way of thinking and eating continues to gain traction, perhaps our government will start asking more questions about what is killing Americans.




18
General Discussion / Re: Nestle buys Garden of Life
« on: December 08, 2017, 12:13:50 PM »
Oh no!  I have been using Garden of Life supplements for years.  They were always excellent quality, although expensive.  Their food based products seemed to work much better for me than the less expensive brands because of being made from organic food.  Dr. Perlmutter (Grain Brain) sold the line of supplements he developed to GOL Brand.  Perhaps I am just one of those people with little faith in the integrity of these huge food conglomerates, but I doubt they will keep the formulas the same.  Like most of these small companies being bought up, their product slowly changes to increase profitability for the parent firm.  I remember J. Rubin's book about how he nearly died as a young man and recovered only when he started eating foods mentioned in the Bible.  He then developed his Garden of Life Formulas. they were immediately successful because people actually felt better taking them....imagine that!


Lets just hope that Nestle lives up to their promise.

19
General Discussion / Re: The Salt Fix interview with Dr. Hyman
« on: December 03, 2017, 09:03:45 PM »
Rita, thank you for posting this.  Really interesting topic.  Excellent interview with lots of good, practical information.  The discussion of why you need salt and how much to use is important to understand especially when you consider how it works synergistically with other minerals. 


Dr. Hyman mentioned he had several different kinds of salt in his pantry.  I've used the Redmond Real Salt which is mined in Utah from an ancient sea and it is very good.  Sometimes it is hard to find in stores.  Himalayan (pink) and Hawaiian (red) salts are excellent as well.  All of these unrefined natural salts add beneficial trace minerals to your diet and enhance the flavor of the food you are eating.  Refined table salt is harsh in comparison and you can really taste the difference.  The cost might be a bit more upfront, but this last a long time and your food tastes so much better you will never want to use the refined stuff again. 


20
Right on Boundless!


My personal measure of Dr. Davis's influence and success in his patients' wellness is the huge changes in local food stores.  Organic produce is now readily available and often not all that much more expensive than pesticide laden produce.  Grass fed meats and poultry are on supermarket shelves and prices are not all that budget breaking.  Same for wild caught fish and seafood.  There are even several brands of avocado mayo!  People are purchasing enough of these items to encourage the expansion of availability. 


Low carb, high fat and all its variations works so well that people who embraced this way of eating years ago simply don't have much medical needs.  Many of their medical problems have been reversed and these people have much more energy than their naysayers. Thriving is not the same as "being managed" by their doctors and medicines.....and more people are noting the difference. 


I agree with you that it might take 20 years for the AHA and similar groups to change as most entrenched bureaucracies do.  They might do so sooner when they lose their donors to the ills caused by "Big Carb" or perhaps more of their staffs and their families experience adverse health events at a young age.  When you realize that Wheat Belly was only published 6 years ago, the overall changes in foods, perceptions and improved health have been enormous and that knowledge is increasing geometrically. 










 




21
Food Elements / Honeyville Black Friday sale
« on: November 21, 2017, 06:00:37 AM »
Honeyville is having a Black Friday sale with deeply discounted prices on their almond and other nut flours, freeze dried fruits and other items we use.  You do pay a flat $5 shipping fee for your entire order, but the steep discount makes up for it.  I think their almond flour produces a lighter, fluffier baked good compared to most of the other brands and it lasts a long time.  Yes, you can grind you own flour from the nuts, but it can be tricky.  I also like their freeze dried fruits like blueberries for baking during the winter when these fruits are imported and very expensive.  These can be stored for months to years and do not need refrigeration.


 :)   

22
Wheat Free Recipes / Re: What are some of your favorite appetizers
« on: November 19, 2017, 06:43:55 AM »
Hi Rita,


I'm using Gourmet Girl Cooks recipe for veggie and bacon pie.  This is an egg based quiche.  I don't use a crust and bake it in a square pan.  I cut it into small bite sized squares and stick a toothpick into the square. 


I'm also using parmesan baked cauliflower served at room temperature.  There are endless recipes online for this, but it is basically cauliflower "steaks" roasted and dredged in powdery parmesan cheese.  Curried roasted carrots will work as well.  Make sure you have 2" pieces for easier handling.  I do both.  A dip isn't really needed.


I also use Dr. Davis's recipe for cheese/almond crackers and spread with Schaller and Webber liverwurst or my own chicken liver spread.  Pastured, free range, organic, no soy chickens have become available in my neck of the woods.  I save all the innards for bone broth and feel comfortable using the livers to make a pate.  This recipe is from Zabar's which is a famous NYC deli.


Chicken Liver Pate'  (aka: chopped liver)


1 lb. chicken liver or half beef and chicken
4 TBS renedered chicken fat, oil or butter
2 hard cooked eggs
2 large onions chopped
S & P to taste


Broil livers until done, but not dry, turning once, about 5 minutes.
Saute' onions in the fat slowly until golden. Place all ingredients, including the left over fat from suateeing the onions, into a food processor and pulse until the consistency you prefer is reached.  Chill at least 3-4 hours.


 
Have a wonderful holiday!








23
General Discussion / Re: Prebiotics
« on: October 24, 2017, 06:03:34 AM »
Hi Deanna,


This looks like a good recipe!  I hardly eat rice anymore.  It would be a welcome occasional addition to my diet, especially in the cold weather.
Thanks for posting.

24
Food Elements / Re: Canteloupe
« on: October 19, 2017, 05:33:41 AM »
Littlbit,


Dr. Robert Lustig was interviewed by Dr. David Perlmutter recently.  Dr. Lustig's new book Fat Chance: The Bitter Truth About Sugar discusses the dopamine-serotonin cycle and how sugar is addictive and really causes havoc in people.  Some people are more susceptible to the behavioral changes and the pursuit of pleasure caused by sugar.  It is an interesting discussion.


I am amazed at how just the smallest bite of something with sugar makes me crave more.  Anything with hidden fructose does the same.  The longer I am sugar free, the stronger it seems the effects are on my brain.  I use organic stevia to sweeten coffee and Swerve or Virtue for any of the few homemade baked goods I eat.  I think my diet has been low carb/ketogenic long enough that even the high amounts of carbs from some of those mixes or baked goods available readymade in supermarkets can trigger a craving for more starchy carbs. 


Can't wait to read the book!  He explains how behavior changes when the dopamine-serotonin cycle is out of balance.  This includes so much of the irrational things people do, hot headed emotion among other self defeating behaviors.  No wonder the news is filled with so many bizarre reports of horrid behavior.

25
Food Elements / Re: Canteloupe
« on: October 10, 2017, 03:19:16 PM »
The same thing happens to me!  I rarely eat any fruit, but was handed a basket of mangoes this summer.  Oh my they were delicious!  All of a sudden I started craving more carbs, especially breads.  I didn't succumb, but that was only because after nearly 5 years of eating the Wheat Belly way, there wasn't anything in my pantry to satisfy those cravings.  I did make pancakes from the Wheat Belly Cookbook, but didn't even have any syrup.  Used the Wheat Free Market sweetener.


I have noticed that cherries were delicious this year.  I ate a few and was more than satisfied.  Peaches, plums, nectarines and other summer fruits were basically mealy and tasteless.  I started buying 1 or 2 if they looked good, but they rotted before they ripened and were so tasteless that I wasn't even tempted to buy them anymore.  The cantaloupes and other melons were mealy and tasteless. Organic strawberries and blueberries were fine, but I was neutral about eating them.  Papayas and mangoes are delicious, but really sweet and should be eaten only occasionally if at all.  Ayurvedic Medicine believes that seasonal foods are best and the sweet fruits of summer are appropriate to eat.  With winter coming, fruits are less available naturally and so shouldn't be eaten.  I find that I need to drink a lot of water and lower my carb intake drastically when I eat a small amount of mango or papaya.  I will often freeze the slices into very small portions. 

26
Food Elements / Re: MCT Oil Powder vs Coconut Oil
« on: October 02, 2017, 05:23:35 AM »
This is supposed to be a concentrated form of the caprylic acid and lauric acid which gives you the energy boost and creamy taste of bullet proof coffee.  I remember Dave Asprey selling an expensive formulation of MCT oil which had this extra concentration of these acids.  Seems that the powdered form can be used as a coffee creamer with just stirring, no need to whip it.  Wheat Free Market Foods sent me an email that it is going to offer this creamer in its product line. 


Instead of using the MCT oil for bulletproof coffee, I've been using it to make a version of Mary's Oil (Weston Price Foundation) which is equal parts of each: MCT (or melted coconut oil), toasted sesame oil and avocado oil.  This is a flavorful high temperature cooking oil with a good omega 3-6 ratio.  I use a former olive oil bottle as my container.  While this oil is shelf stable, I store the opened containers of sesame and avocado oils in my refrigerator because I don't use them that often and this increases shelf life. 


This works well in stir fry's and for roasting vegetables which is becoming very popular.  My coconut oil is always in a solid state here in NJ so I use it for most items I put in a pan.  The liquid Mary's oil comes in handy when I want to coat something prior to cooking it.  I really miss sautéing everything in olive oil, but have adopted the use of temperature guidelines when I prepare meals.  After all, with the efforts placed on eating clean, why use an oil which quickly becomes rancid?




27
Rita,


The bats get a fungus or bacterial infection during the winter while hibernating in their caves.  Most don't survive.  Just like the mysterious "colony collapse" disorder of bees, they become too weak to fly around and try to find food after hibernating.  In my area, it is the little brown bats that are disappearing, although I'm sure the other species are suffering as well. 


Bat houses are a good idea, but they house only a few.  Just north of where I live are closed 18th century iron ore mines.  Bats flocked to them and flourished.  The bacteria/fungus spread from New England states and now is spreading further south and west into Pennsylvania and Maryland/Virginia.  No one seems to know what the cause is, although it is probably that bats are suffering from poor nutrition and thus susceptible to the fungus/bacteria.






28
This is an important article.  I agree.  Any wonder why our population is so sickly at younger and younger ages?  No wonder the bees are dying.  Bats in my area have died as well.  I never had so many bugs.... the bats used to eat them.


Good find!

29
General Discussion / Re: Is seafood safe to eat?
« on: September 15, 2017, 07:02:27 AM »
Very interesting study.  I eat a lot of fish, wild caught of course.  I can't even imagine the pollutants in farmed fish.  Yuck!  A local Whole Foods
had their exclusive brand of smoked salmon on special recently.  Yes, it was atlantic farmed salmon.  I haven't eaten this in years and indulged.
I was really, really disappointed.  No flavor at all.  Nada.  I will not buy this again.  Seems that there must be a problem in the fisheries because the price of smoked salmon is now about $40 lb. due to limited supply.  Not too hard to guess what the problems are!












30
Food Elements / Re: Fish and Seafood
« on: September 05, 2017, 11:22:25 AM »
Yes, it is very disconcerting!  I really like to eat fish and sometimes seafood.  All you needed to do was basically wash a filet or steak off, wipe it with an oil to seal it, sprinkle with salt and pepper and broil, 10 minutes to the inch. Squeeze some fresh lemon on it and you had a fast and healthy meal.   Scallops, shrimp and lobster are simple as well.  I never ate much in the way of mussels or oysters because they are filtering organisms and I thought that they might just be too polluted to eat. 


As a state with a relatively long coastline, fishing is making a comeback because the state has really made efforts to clean up their rivers and estuaries and also stopped dumping effluent.  The Hudson River is also benefitting. Both NY and NJ are using mussels and oysters to clean up the dirty water as an experiment.  Hard to believe that 100 years ago the oysters around Manhattan and up the Hudson River were world famous for their taste and size.  At least there is some hope to undo the damage of the post WWII era. 








31
Food Elements / Fish and Seafood
« on: September 05, 2017, 05:36:09 AM »
I've just read a book by Paul Greenberg called "American Catch: the Fight for our Local Seafood."   This book explains why about 90% of the fish and seafood Americans eat is from foreign sources, mainly Asia and India.  Because of our environmental laws, we have the cleanest and healthiest fish/seafood in the world.  We export most of it.  We import the farmed products grown in filth and fed anything available to enhance quick growth, bathed in antibiotics because of parasites and disease.  These are sold at a low price which substantially undercuts that of American fisherman. 


An easy to read 250 page book, Greenberg writes about history, politics, environmental policy and marine biology.  The frightening part is how blatantly unhealthy most of the imports are and how these foreign coastlines are left void of life because of the way the farmed fish are raised. the book sure gives you pause every time you are tempted to buy that cheap fish and seafood at you local market. 

32
General Discussion / Re: Chickens are Carnivors
« on: September 03, 2017, 06:32:27 AM »
Hi Bill,


Interesting article.  Thank you for posting it.  Lets hope that this kind of research actually can be developed for practical use.


I've been purchasing pastured, free range chickens for the past year.  My experience is that they are MUCH tastier than the even the organic, hormone free chickens.  I find it a complicated process to figure out what to buy.  Too often the chickens with vegetarian feed labels are fed soy products which are highly contaminated with glyphosate and usually GMO as well. 


I like to rotisserie whole chickens now. For too many years the rotisserie chickens I made were just tasteless and not very enjoyable.  Now, I just use Himalayan salt under the skin and in the cavity which is stuffed with an onion to hold the bird in place on the skewer. I tie up the bird and place a tray of fluid under it to catch the drippings.   I will wipe the skin with a high temperature oil like avocado or coconut for crispness.  What flavor!  Chickens had gotten so tasteless than they needed marinades to taste like anything besides cardboard.  We now know the CAFO raised chickens are the flavorless ones. So I gulp and overlook the price of the free range, pastured, no soy fed chickens.  The meat is so tasty and tender that a gravy is hardly even needed for the usually dry chicken breast.  Of course, the skin and bones are frozen for making bone broth which always has a lot of collegen.


By the way, I purchase with D'Artigan Green Cricle Chickens in my supermarket or from an Amish farmer listed on farmmatch.com who delivers locally.
 


Bill, would you share how you prepare your chicken hearts? 

33
General Discussion / Re: Hope everyone is well
« on: September 01, 2017, 10:59:16 AM »
Hi Bill,


Seems that people have moved on.  No one is posting here anymore.  Too bad.  We sure had a lively group while it lasted.  Enjoy your holiday weekend.


Barbara

34
General Discussion / Re: Huge medical breakthrough
« on: August 11, 2017, 05:02:06 AM »
Rita,


Wow!  This is quite amazing.  It will change the way the medical field delivers healthcare IF the technology is allowed to develop to be available to the public.  I doubt the big pharmaceutical and other lobbying groups would allow this.  They are all highly profitable now while our population is getting sicker at a younger age.  I just read an article about how male sperm counts are 50% lower now so in the future, there will be fewer people to treat and most of them will be sickly just as now. 

35
Food Elements / Re: Vertical Farming for Organic Produce
« on: July 31, 2017, 09:27:35 PM »
Martygras,


Thats the key point!  However, when you consider that our soils are so depleted of nutrients and saturated with herbicides and pesticides all of which results in minimal nutrients in the produce grown, any non polluting method should be carefully considered.  If that method actually can grow nutritious produce at a competitive price point, then it doesn't matter too much what it is called.  Most of our health problems are caused by an overabundance of chemical laced vitamin and mineral deficient foods.  Add in all the unnatural genetic modifications and extensive processing for corporate profit, it won't be long before that field grown broccoli is not suitable for human consumption. 




36
General Discussion / Re: Diatomaceous Earth
« on: July 30, 2017, 06:04:21 AM »
Hi Deanna,


Serrapeptase is very good.  You just have to make sure you purchase enteric coated pills.  You do not want this to be neutralized by your stomach acid, rendering it useless.  Serrapeptase can get rid of plaque by slowly dissolving it.  No side effects. Very good for wound healing as well.

37
General Discussion / Re: American Heart Association and Coconut Oil
« on: July 30, 2017, 05:58:46 AM »
Lest we forget: ALL THESE ASSOCIATIONS ARE INDUSTRY LOBBYING GROUPS.  They are funded by corporate interests and private donations.
They do not represent the public and certainly are not concerned for my health nor yours.  If you want to make a charitable donation, give that money to your local groups like fire, ambulance and the like. 

38
Food Elements / Vertical Farming for Organic Produce
« on: July 28, 2017, 01:23:37 PM »
plenty.ag is a new company trying to develop vertical farming in trailers.  The produce is raised to provide much more nutrition, uses less water and is grown with LED lighting.  It is expected that the produce will be organic, not GMO and price competitive with traditionally grown produce.  The company has raised ofer $200,000,000 to develop this idea through grants from Amazon and Alphabet and SoftBank.  No pesticides or herbicides are needed.  The produce is grown in trailers.  It is expected that the farmland formerly devoted to the foods raised will be able to return to its natural state.  Very  interesting concept!  Worthwhile following their progress and seeing if you can buy this produce in your neiborhood store.


Sorry, the link doesn't work, so just type  plenty.ag  into your search engine.

39
General Discussion / Re: Wheat free and hypoglycemia
« on: July 16, 2017, 09:00:40 AM »
DarrylE,


This is exactly the central theme of why people have much more stable blood sugar when they have a grain and sugar free diet.  Between eating limited amounts of carbohydrates which are slow to convert to fuel, healthy fats and increased hydration, many people improve their pancreatic functioning.  Why don't you read some of the books written by Dr. Davis, Dr. Perlmutter and many more who deal with blood sugar issues.

40
Holly,


I agree with Bob.  Measure your sugar level.
At some point your body will become just too overwelmed with whatever it is that you are eating and it will not function well at all.
That is when you gain weight, find your blood pressure is high, sugar levels high, kidneys don't function well, thyroid doesn't function well and the list goes on.  The glycerine levels in the tinctures is incremental to your entire diet and the kind/quality of the food you eat.  Your body is telling you that it doesn't like what you are feeding it.  Learn to listen to what it is saying to you!

41
General Discussion / Re: Gained Weight Back....HELP!
« on: July 07, 2017, 07:27:18 AM »
Weight fluctuation is fairly normal when first starting grain and sugar free eating.  Make sure you are drinking plenty of water.  Fruits have lots of carbohydrates, some more than others.  If you are actualy counting the carbs you are ingesting, you should prefer berries to melons and small amounts of them at first.  Dairy products do contain a fair amount of sugars, so you might want to keep limiting them. 


You have to remember that your entire body is going through changes.  There will be fluctuations in weight, but don't pay much attention to this.  Keep increasing the amounts of vegetables you eat.  The fiber is good to help intestinal motility.  Make sure you are eating the plentiful, in season veggies which are low carb, not the starchy ones.  It was helpful to me to make a list of specific foods I would typically eat and the amount of carbs per serving as a guideline.  I would then count the carbs I was eating, making sure I didn't go over the 50 carbs per day guideline. 


This is easy once you get the "hang" of it.  Stir fry's, crack slaw, bbq veggies and meats/fish/poultry are all excellent for their low carb values and quick preparation.  No one wants to heat up their kitchen much in the summer.

42
General Discussion / Re: Serrapeptase
« on: July 06, 2017, 03:41:41 PM »
Yes, it was pretty miserable.  The sad part is that several different doctors prescribed only pain killers or physical therapy which didn't help much at all because the therapists were young and not competent.  I even went to a pain clinic which prescribed more pills.  Finally, I tried accupuncture and massages, the serrapeptase and epsom salt baths.   The inflamed muscles healed and weren't constantly being re-injured by normal movements. 

Unfortunately, I had to pay for this out of pocket with no insurance reimbursement at all.  It sure was worth every penny I spent.  I got relief from the constant pain and the muscles actually healed.  Now i know that the magnesium in the epsom salt baths was a big help.  Not one doctor or therapist told me that it relaxes muscles and calcium does the opposite, that  these minerals work in with eachother and that it is vitally important to make sure you have adequate amounts of both.  I also did gentle yoga with the teacher paying close attention to using/stretching the muscles and their opposites in the proper manner once I healed enough to do the movements.

Dr. Davis's premise in his new book Undoctored is something I heartily agree with.  A pulled muscle becomes worse and worse without adequate minerals
for the body to help heal itself.  The doctors i used were highly recommended, supposedly well qualified and didn't hesitate to prescribe all kinds of pills, therapies, even an orthotic device to place in my shoe...all pretty much paid for by insurance.  Too bad none of these actually worked.  I probably was mineral deficient although I wasn't told to take any supplements.  Had I not decided to "do it my way" then I would have been in pain for much longer and really damaged those muscles beyond repair. 

43
General Discussion / Re: Serrapeptase
« on: July 06, 2017, 09:20:41 AM »
Rita,


If you mean scar tissue on the muscles from the bottom of my foot to the back of my leg up to my waist (sorry, don't remember the names, just the pain!), there isn't any detectable scarring on the muscles. The minor tears have all healed well.  The muscles are all pliable and well able to stretch and contract as needed.  I still have to weed the hillside on occasion and am very careful about how I bend and stretch.  Taking Dr. Dean's ReMag and ReMyte has made a big difference as I seem to absorb them much better than other brands. 

I can also walk long distances without pain in my foot, heel or back of leg.  Weather permitting, currently I walk 3+ miles daily in a local park and more when i walk around NYC.  When I had the injury, walking around a large grocery store would be my limit.  Massages of the injured area helped as well.
So did warm epsom salt baths, but these were temporary relief.  The serrapeptase did the trick for me.  I took it for about 4 years. 

It also helped dissolve mucous from a post nasal drip and sinus congestion.  I didn't get a cold or cough during that time.  I finished the bottle and I stopped taking it when I started grain and sugar free eating. 

44
General Discussion / Re: Serrapeptase
« on: July 06, 2017, 07:55:03 AM »
I've taken Serrapeptase in the past for several years.  I found it works well for inflammations.  There are many price ranges and strengths.  The important thing is to purchase enteric coated pills and take them on an empty stomach.  It helped heal my plantar fasciitis injury sustained by trying to clean and transplant a fairly steep hill.  This must have been about 10 years ago.  I had been taking lots of Advil and could walk only short distances.
After about a week of taking serrapeptase, the pain improved markedly and I no longer used Advil.  It helped to truly heal that injury instead of the usual re-injuring an imflamed muscle. 


I'm a big fan of this enzyme.  There aren't any side effects and it works slowly but surely.  I stopped taking it when I started our way of eating.

45
The  longer your are grain and sugar free, the better your blood values and weight will be.  These will vary with the foods you are actually eating and will stabilize once you have achieved what your body perceives as a normal weight for you.  It can take months to years for some people to fully recover from ingesting grains or too many carbohydrates or not drinking enough water.  Once you are back on track, you should see some stabilization of blood values and improvement in other health areas.

46
Marty,


Hot compresses usually help soften the fatty deposit causing the problem.  Massaging the eyelid afterwards helps as well.  There are many remedies online.  An eye doctor can remove it using local anesthesia and topical ointments if this is really bothersome.  Usually, these go away by themselves, although it can take months.


I like Dr. Ohhirra's Probiotics.  Many people recommend Prescript Assist.  The is also a new product out called Restore which tightens the junctions in our grain damaged, leaky intestines.  [size=78%]restore4life[/size]  This is the work of Dr. Zach Bush, MD and is cutting edge science.  I've had good success with this product.
There is a great deal of information available on youtube about this product and the science behind it. 


47
General Discussion / Re: Amazon buying Whole Foods?
« on: June 16, 2017, 12:19:52 PM »
I agree with Bill.....meh!  I've given up on my local store unless they are having a really good special.  They aren't the only game in town anymore.  Other stores surpass them now with better variety and better prices.  The best part of this acquisition is that organic and healthier foods are now mainstream enough that Amazon would want to buy them and that the business of healthier food options is growing. 

Thinking back to 2012 when I first started grain and sugar free eating, I remember that I had to go to several different markets to find all the items needed.  I was astonished and very disappointed that Whole Foods didn't carry many of the items.  Now they do, but it took them a long time to get new products.

Like Rita said, their takeout is made with canola oil.  I found the rotisserie chickens just as tasteless and as overcooked as the supermarket chickens.  During the warmer weather now I rotisserie chicken which is pasture raised and not fed any soy.  What a difference in taste!  Salt and pepper are the only spices used and an onion in the cavity. I rub the skin with coconut or other high heat oil for crispness.  Tastes like chicken!  No need for all those rubs or marinades.  I do rub himalayan salt under the skin where possible.  Supermarkets are now carrying the same brands as Whole Foods just started carrying.   

48
General Discussion / Re: Toothpaste I really like
« on: June 15, 2017, 09:43:23 AM »
I like the Auromere toothpaste as well.  I use that and then place a small scoop of coconut oil in my mouth and swish it around for as long as possible, mayybe 10 - 20 minutes.  I use a paper cup to spit out the oil.  I leave the cup on the counter until it is nearly filled.  don't spit the oil into the sink because it can clog your plumbing lines.


My gums are not receding as much and they are healthy.  I don't have tartar buildup anymore.

49
Wheat Free Recipes / Re: California Dreaming Avocado Soup
« on: June 13, 2017, 06:54:54 AM »
I made this soup and was delighted with it.  I ate it just warm, not hot because the temperature in NJ is in the 90's.  The avocado gives the soup a creaminess without being overpowering.  You can add any spices you like.  I cut up cold hamburgers instead of chicken and also added cut up leftover grilled vegetables.  This is a good summertime soup, filling, low carb and can be eaten cold or warm. 

50
Wheat Free Recipes / California Dreaming Avocado Soup
« on: June 10, 2017, 01:07:27 PM »
This recipe is from Dr. Alan Christianson's Adrenal Reset Diet.  He posted it today and said it was one of his most popular recipes for breakfast. 


Avocado California Dreaming Soup


1 1/3 medium avocado
1 Quart vegetable broth
2 cooked chicken breasts cut into bite-sized pieces
1/2 tsp. ground tumeric powder
1/2 tsp ground ginger powder
S & P to taste
*** optional additional lefttover vegetables such as onions, tomato, red pepper, cabbage, etc.


Blend the avocado, broth, turmeric, onion powder together until smooth.  Heat.  Add chicken and any other vegetables.  Serve hot or warm or even cold.




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