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Messages - Neicee

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General Discussion / Re: Why is coconut milk only in a can?
« on: May 06, 2013, 04:41:47 PM »
You can make your own, try Bing or Google, though I've not done it nor probably ever will.  I know most Thais use the canned variety.  ;)

General Discussion / Re: Food Politics
« on: May 03, 2013, 06:34:02 PM »
I should make another disclaimer:  Only the huge grain farmers (mega corporations) and packing plants make any real money on their products.  The small ranchers and small farmers are left begging to market a whole year's hard work and labor to the larger market aka the middle people.  They work an entire year only to have to ask what the market will pay them in the end.  In the end, our rural farmers and ranchers sell for just enough to pay their bills and the mega corporations make the real money...then the middle men, then the grocery stores.  Then we can explore how the American taxpayer subsidizes the mega farmers, who then exports to foreign countries and make tons of money.

General Discussion / Re: Food Politics
« on: May 03, 2013, 06:13:12 PM »
The little hidden secrets are farm subsidies, under the USDA.  If farmers of wheat/grain/and sugar beets were forced to charge what their product's actual costs are, the general public would soon eat less.  If ranchers, and ultimately feedlots and packing plants, had to pay the actual cost of grain to fatten up those cows/pigs/and chicken for market (without the subsidies to farmers of grain) - we'd soon find a whole bunch grass fed.  Healthier for the consumer, and possibly, cheaper for the consumer.  It all ends up with the American taxpayer footing the bill for some to make money and some, the consumer, to become hideously ill.
Disclaimer:  My husband was raised on a cattle ranch.  Yes, corn fed cows are a lot tastier and tender than grass fed.  If given a choice I'd also go for the grain fed cow.  The only answer I can find is to force Monsanto to stop marketing the GMO grains, they and other companies have developed, to the world.   

Wheat Free Tips / Re: Restaurant strategies
« on: April 30, 2013, 05:58:09 PM »
Niecee, we love Outback, so consistent no matter what town were in. I usually have shrimp on the barbee, a salad (we stopped the blue cheese dressing) and steamed veggies, DH gets a steak. We share the veggies and occasionally share a baked potato loaded.
Oh yea, Texas Roadhouse has a Sunday special of their $$ 1/2 lb. burger for $5.00.  For me, that's the cheapest 'breakfast' in town.  They no longer ask about the bun, because we don't want one and they know it.  They've always been accommodating about subbing out the fries for a salad.  Used to love the coconut shrimp at Outback but afraid they do use flour as the binder to hold the coconut.  Cook them at home now and have found I can reproduce the orange/ginger/red chili flake dipping sauce with no sugar.

Wheat Free Tips / Re: Cheat Days - Birthdays, Special Occassions
« on: April 30, 2013, 05:46:43 PM »
Check out the website Elana's Pantry. She makes gluten-free cupcakes for her kids all the time, and they like them, so they must be good!
I just love her site, she's the 'kale' queen.  My husband has fallen in love with kale salads - yay!

It's been over 20 years I've known I had a problem with wheat intolerance.  My doctor back then had prescribed some pills for me to take for IBS.  They didn't work.  Then she mentioned going wheat and grain free, no need to test for celiac's because it was in it's infancy for tests and very expensive, and would largely prove what?  So, I went WF, for a month - felt better but kidded myself into thinking I could cheat.  Two years ago, finally decided I could not do that anymore.  Too many nights curled up in the fetal position on the floor, even passed out a few times.  Found Gary Taubes books, then Dr. Davis, and a dozen different websites.  Following the advice of Gary Taubes, Dr. Davis, Dr. Peter Attia and a couple of others I lost weight I didn't know I had, have never had another bout of IBS, feel like a kid again and grateful Dr. Davis still answers questions and gives advice directly.  For me there are no cheat days, and with the help from his blog and now this one.....I won't cheat.

Wow, we all have the same problems being one member of the family at least not into it. My DH compains, "You're not making any good stuff anymore. Our fridge is always full, but it never has good stuff anymore." TOUGH LUCK! I just have to get a bit mean.

ALSO, my friends and coworkers criticize me and say mean things about this. I have a hard time getting past it because it really bothers me, but I mean I am trying.

We are considered Palelo? I didn't know that. Lean something new everyday   :o
Gurly, never let friends or coworkers sway your opinion about what's best for you.  Nor your family.  When they start dying with envy about your new body, new clothes, new found self-confidence and energy they will reconsider.  Or not.  Either way, you'll still be the winner!

General Discussion / Re: Feeling bummed
« on: April 30, 2013, 01:24:38 PM »
I had my high fat breakfast this morning as well, and I'm stuffed.  Couldn't even finish it.   It was tasty, but holy smokes was it high fat.    I did a 1/2 grapefruit, and then I did a chia with half and half cream and 2 teaspoons salted butter on it.  lol . 

And I did have that bulletproof coffee yesterday, and although it really didn't taste bad ( like I thought it would ), I still prefer my coffee with skim milk.
Please consider that skim milk has added sugars, and really not something you serve to children either.  Whole whipping cream does not.  Nothing like it in coffee.  Cream over a berry compote with a touch of stevia is my go-to breakfast.  Then eggs/bacon or sausage.  I'm good all day until our dinner hour of 6pm.  If you can eat dairy, full fat cottage cheese with a couple Tlbs. of cream poured over it is nirvana on a plate.

Food Elements / Re: Animal Fat
« on: April 28, 2013, 03:58:22 PM »
How many of you remember your mother cooking eggs in bacon fat?  I do.  I also remember when she hopped on the corn oil/vegetable oil bandwagon.  My grandmother used to make pie crust with lard.  It would melt in your mouth.  About the time the entire country quit using the dreaded dead pig oil they all started gaining weight.  There was nothing like eating your eggs basted in real honest to goodness fat.  I still do my eggs over easy in 1/2 coconut oil and 1/2 butter...

Wheat Free Tips / Re: Party strategies
« on: April 28, 2013, 03:34:14 PM »
Vodka has wheat in it which is no fun!!!!  >:(
Tito's vodka out of Texas is filtered 5 times and made from corn!  They carry very high ratings too.l  Tito even advertises it's gluten free.  Love Texas.

Wheat Free Tips / Re: Finding alternative recipes
« on: April 28, 2013, 03:30:23 PM »
Even is slowly increasing the number of wheat free/low carb/sugar free recipies.  I go there a lot and plug into search for an ingredient I have.  It'll bring up thousands but it never fails to get me thinking on how to convert it to our way of eating.

Wheat Free Tips / Re: Cheat Days - Birthdays, Special Occassions
« on: April 28, 2013, 03:21:35 PM »
A cheat day is a 1/2 of a baked potato with all the trimmings.  Haven't really gotten into the substitute baked items.  Haven't missed them either.  My last birthday dinner was at a restaurant.  We ordered a plate of petit fours and a bottle of champagne.  Everyone that wanted something sweet could help themselves and I could indulge in the champagne.   8)

Wheat Free Tips / Re: Restaurant strategies
« on: April 28, 2013, 03:12:37 PM »
We go out to lunch more often than dinner.....places like Texas Roadhouse are easy to navigate, and Outback.  There house salads are both great and I do have the blue cheese dressing.  Steamed veggies with a grilled piece of steak/chicken/even some fish will do fine.  I hear that even Subway is offering lettuce wrapped sandwiches.  Can't make that a promise because I don't eat there.  I love to cook but my hubby loves to eat out.  Always looking for something new to savor.

Wheat Free Tips / Re: Mashed Cauliflower
« on: April 28, 2013, 03:03:00 PM »
I make them exactly like mashed potatoes.  Butter, heavy cream, parsley, salt/pepper, and always garlic.  The little guy that lives in a recliner in my living room loves them - but hates potatoes.  I used sliced cauliflower the other night in a dish I'd always used farfalle.  He claimed he liked it better because it didn't make you feel stuffed.  Go figure?

General Discussion / Re: Wheat Belly Crash?
« on: April 28, 2013, 02:44:09 PM »
Eve, I get horrible leg cramps if I don't keep the optimum level of magnesium, and sodium (sea salt) up.  As far as a crash, the only time I ever did that years ago was due to hypoglycemia.  When I cut the carbs I didn't have any further problems with highs/lows.  Believe I'd see a doc and get some blood tests going.

Off Topic Discussions / Re: My morning!!!
« on: April 28, 2013, 02:34:38 PM »
Jan, or you could pay close to $5 ea. as we once did on a road trip.  The only food for miles was a McD's....I asked the lady at the counter if I could order just two scrambled eggs and two pieces of bacon?  She said sure and the bill came to $10 including the coffee for my hubby and me.  I had to know why and she said they took the pancakes and hashbrowns off the large breakfast but had to charge the same!  All I could do was laugh.  Haven't been to one of their abodes since.  Also, cheese keeps very well in a cold container, as do some fruits and cut veggies.  Have a great trip.

Off Topic Discussions / Re: What do you eat when you're sick?
« on: April 28, 2013, 02:20:41 PM »
Chicken or turkey broth - saved in individual sized containers in the freezer.  Course, haven't been sick since going low carb a couple of years ago so I best be thinking of ways to use up the broth in the freezer :-\

Food Elements / Re: Stevia
« on: April 28, 2013, 01:24:17 PM »
I think it's odd that Bruce Bradley is after Truvia yet admits that stevia is alright (in the comments section) and a self-declared diet soda junkie himself?  Hmmm.  I'll wait to see what Dr. Peter Attia, Gary Taubes, Bruce Sisson, and Dr. Davis have to say about the products before I get too excited.  And no, before I'd go back to sugar I'd spend 1 1/2 hrs. on YouTube viewing Dr. Lustig's video about the evils of sugar, especially high fructose corn syrup.  Besides, I might use a tsp. of stevia a week.

General Discussion / Re: I just saw Dr. Davis give a talk
« on: April 26, 2013, 12:12:10 PM »
Joan, I'm with you on the family issue.  My husband's family likes to brag about who in the family can bake the best cinnamon rolls, who makes the best cakes, whose lefse is lighter than everyone else's and then sheepishly note, 'you poor little thing can't eat those can you?'  I just laugh and say yes, but I had barbecued shrimp last night or a huge steak.  With their consumption of wheat/sugar they all suffer from arthritis, cancer, hip and back problems, heart and sleep problems etc..  And, all keep increasing their clothing sizes.  I'm trying desperately to avoid all of those ailments.
Loved to read about Dr. Davis' lecture, thanks for posting.  I'm betting there is already another book in the works.  Also, proud that he had the sense to move out of medical practice to greener acres.  With our new govn't mandated healthcare it is all up to us to find out as much as we can to take care of ourselves.

Rita, my husband and I had lunch out on Tuesday at a new Mexican restaurant in town that touts they cook old style/mama made food.  They do.  Beans with lard (which I traded for extra salad on the plate and a chili relleno that was to die for - yet made differently than I've ever had.  They basically poured out scrambled egg to cover a small skillet, placed the Anaheim chili filled with cheese, rolled it up like a tortilla, then a clear sauce that was onions and sliced tomatoes followed by more cheese.  No thickeners in the sauce and no flour in the batter...yay!  It was good and I'm so stealing that recipe.  A good helping of guacamole with olives and I was a happy girl.  All I did was ask if they had anything that didn't include corn or flour?  They complied cheerily.

General Discussion / Re: Why are you on the Wheat Belly Diet? ( poll )
« on: April 26, 2013, 11:48:25 AM »
Gluten sensitive, with all the fun IBS with it.  Known since a child that everytime I ate the rotten stuff I'd pay for it, pizza knew my weaknesses as well as giant burgers with huge buns.  I could walk into a restaurant with a flat tummy and leave with swollen legs, and looking like I was going to deliver a litter before getting home....which ran pretty close sometimes if it was far from home if you know what I mean.  Then I read Gary Taubes' books, then found Wheat Belly.  Then I read articles by Dr. Lustig about sugar.....found all the reasons why I better leave the wheat/grains/other carbs alone.  To date, after going through the brainwashing of the sixties (when my mother decided to start using corn oil and shortening instead of lard or butter) so I continued down the path to never feeling quite right and often thinking I was going to die.  Though I was never much overweight I'm back to when I was in my twenties - 4'11, small boned, and 102.2 since last January 1st.  Wheat Belly has given me a new lease on life and can't thank the writers of all the low carb/no sugar enough.
P.S. - my daughter had bowel problems and symptoms of thyroid rearing it's ugly head.  She's 5'1" and under a 100 lbs..  She's doing great with wonderful energy and stamina.

No wheat/grains/corn/some rice now and then/and have limited myself to a 1/2 russet potato a week/no sugar or manufactured juice.  I've been trying the aloe vera juice (that's the hot ticket of the moment) and find it's very refreshing over ice with either a twist of lime or lemon.  Love to take the frozen berry combinations and pour whipping cream over it, which to me is as good as ice cream.  A little truvia or stevia can be added but not necessary.  About the only time I consume fruit these days.

I'm a recovering sugarholic.  Now a year and 5 months since the last time I ate sugar.

Last night: Poached salmon which I added to a cream cheese sauce with garlic and button mushrooms.  First had the dish years ago in Vegas made with bow-tie pasta.  I blanched some cauliflower to stand in for the pasta.....the sauce is so good you want to eat it with a spoon.  Also, kale salad with olive oil and citrus.  Hubby is getting into the kale thingy but still claims he doesn't care for it steamed or sautéed, simply raw.  Tonight will be meatballs, made traditionally with onion/garlic with a marinara sauce over spaghetti squash, asparagus and a green salad with about 6 or more cut up raw veggies.

General Discussion / Re: What's the one "no-no" you still miss?
« on: April 26, 2013, 10:24:14 AM »
Croissants!  Slathered with real non-salted butter and orange marmalade - with a large glass of orange juice.  Once a month was enough, but's eggs, bacon/sausage/ham and coffee.

Success Stories / Re: My triglycerides are amazing!
« on: April 21, 2013, 03:56:48 PM »
No desserts per se but some fruit and a couple glasses of wine in the evenings.  Have to admit I do not indulge in many of the nut/coconut flours to make breads and such.  Just don't care for them anymore.

Question:  How did you get your cholesterol numbers down to such a lovely range?

I'm bad about buying huge quantities of vegetables, and we're just two little bitty people.  If I pick up the large container of mushrooms I slice and sauté them in olive oil (with garlic and sometimes onions).  Break them down into portion sizes and into the freezer they go.  Great for making omelets quickly or adding to either soups or homemade marinara sauce.  Same with peppers and other veggies to prepare quick meals.  At the end of the week, they all go into a soup or stew.  Oh, and premade meatballs broken down into 'dinner for two' portions have saved me many a night from just having the same ol' thing.

Success Stories / Re: My triglycerides are amazing!
« on: April 20, 2013, 02:37:43 PM »
Rita, that's great for 8 weeks!  It will get better and better.  Over 2 years for me, but had been careful for years.  Mine are between 55-60 on trigs but would love to have your cholesterol levels.

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