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Messages - HS4

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1
General Discussion / Re: Food Politics
« on: August 05, 2013, 09:56:07 PM »
Rita - link goes to a private video which I cannot view, even with Vimeo basic account log in

2
General Discussion / Re: Diatomaceous Earth
« on: August 05, 2013, 09:48:33 PM »
Before consuming diatomaceous earth (DE) I would check out a site such as http://npic.orst.edu/factsheets/degen.html#whatis.  Food grade DE is an extremely fine powder and should not be inhaled (extreme drying capacity, thus also a serious irritant)
 
Food grade DE is a meant as a clarifier for wine and beer, and also can be used as an anti-caking additive.  There is quite a bit of information online about DE including taking it internally for health benefits but I would research this carefully before swallowing any of it (pun intended!) and check the source of the information as well.
 
I use DE to get rid of earwigs, mostly just outside the house - by scattering small amounts of it in protected areas where I've seen these nasty insects.  Works very well

3
General Discussion / Re: Warning: Gluten-Free
« on: July 30, 2013, 07:41:43 PM »
Yes, and thanks for the reminder that 'gluten free' doesn't necessarily mean wheat free, Boundless!

4
Maybe this will be useful for those of us looking for portable meals: a new book that is coming out next week: "Paleo Lunches & Breakfasts On the Go: the solution to gluten free eating all day long with delicious, easy and portable primal meals".  The authors are Diana Rodgers & Robb Wolff. This can be pre-ordered for $15.69 on Amazon.com.
Also, if you search for 'paleo lunch recipes' on Amazon, it will turn up 4 or 5 Kindle books (each for $3 or less).

5
General Discussion / Re: Dizziness? Foot / Leg Cramps?
« on: July 16, 2013, 07:25:10 PM »
Some people need more Mg than one would get in a Ca:Mg ratio of 2 to 1.  I take very little Ca because I still eat some dairy but I take a lot of Mg daily, both morning and evening.  My daughter used to get a lot of low back pain even though she took plenty of Ca:Mg 2:1 daily.   When she increased her supplementation of Mg to 1:1 with Ca the back pains disappeared.
I find Mg deficiency causes leg cramps and nighttime restless legs.  If I don't want any more oral Mg, I use Mg oil on my calves and that stops any cramping.

6
General Discussion / Re: Forum stuff
« on: July 12, 2013, 01:17:03 PM »
I think your changes are good, Rita.  I also didn't care for the karma business and agree with Boundless that it could intimidate new users.  Thank you for your very generous responsiveness!  Darn, now where's that karma number???   ;D

7
General Discussion / Re: New discovery- Using Sugar to Detect Cancer
« on: July 11, 2013, 04:31:28 PM »
Rita - exactly what study are you referring to with the quotes?  Thanks

8
General Discussion / Re: Whole 30
« on: July 11, 2013, 03:31:18 PM »
I've done a Whole 30, and my daughter has done it several times, along with shorter periods of time such as a Whole7.
 
The Whole 30 concept is from the book "It Starts with Food" by Dallas & Melissa Hartwig.  This is a good book that explains very clearly what the problem is with certain foods, what problems they can cause, etc...  The primary purpose of the W30 plan is to determine which food groups one might have a problem with.  For 30 days there is to be absolutely no grains, no added sugar, no legumes, no dairy and no alcohol.  They also recommend avoiding vegetable or seed oils simply because these oils are not healthy and no one should be consuming them.
 
At the end of W30, the plan is then to gradually re-introduce each food group, one at a time, while remaining on W30 for everything other than the test food.  The Hartwigs strongly recommend testing wheat separately from other (non-gluten) grains; they also make it clear that they do not believe anyone should be eating wheat in any case but this method does allow people to test their sensitivity.  On day 31, one adds back one of the food group, such as non-gluten grain and eats 3 servings of it that day and only that day.  Then the next 2 days, strict W30 protocol while you assess what the effects of the non-gluten grains appear to be.  On day 4, you test another food for one day, while remaining on W30 otherwise and for the next 2 days, noting if there are any problems with the second food group.  And so on.
 
I found it fairly easy to stick with the W30 for 30 days and I think it was because I was very well prepared for it - they have a lot of good meal ideas in the book that enabled me to prepare different foods very quickly.  I work full time so that was crucial to my ability to stick with it.  Their meal ideas come from Melissa Joulwan who also has a great paleo cookbook that I highly recommend ("Well Fed: paleo recipes for people who love to eat").  She has ideas for some of the best spice mixtures I've ever seen - and truly fabulous recipes that use them.
 
But I digress.  After the W30, I tested non-gluten grains, dairy, and legumes.  I didn't test wheat because I know darn well what my reaction would be  ;) .  Sugar is not tested since it's not a food group, but omitting it does permit all other reactions to be 'clearer' since they're not affected by this hormone disruptor.
 
The problem I had with the W30 is that the testing period for each food group is not nearly long enough.  I think adverse reactions to food sensitivities often go on for more than 2 or 3 days, so they essentially interfere with the next food being tested.  I am still not sure of my reaction to dairy or non-gluten grains.  I plan to do a W30 again but extend the testing period and test only the 2 groups.
 
My daughter will use anything from a W3 to a W7 to get herself 'back on track' with low carb wheat-free eating.  She find it helps to sort of reset everything and quickly get back to eating the way she knows she should.   She lost a great deal of weight on the first two W30s she did and uses the shorter regimens to maintain her weight loss.  I lost very little (maybe 6 lbs) so that was disappointing but I'm finding that it's extremely difficult to lose weight no matter what I do.
 
 

9
General Discussion / Re: Continued Gastric Issues
« on: July 04, 2013, 08:15:48 PM »
Thank you, Bellamouse.  You're right - it was Underberg.  Becherovka tastes much better IMHO.  But both are strong and medicinal but they work

10
General Discussion / Re: Magnesium
« on: July 04, 2013, 08:12:25 PM »
Magnesium citrate takes care of constipation.   Build up to a dose that works for you since it can be too effective!  ;) 

11
General Discussion / Re: Who's into green smoothies?
« on: July 02, 2013, 08:06:15 PM »
That actually sounds like it might be palatable, scrupulousgirl :)   I've been wanting to try green smoothies but haven't seen anything that looks appealing and too many recipes include bananas which I'd rather avoid.  Thank you for posting it.

12
General Discussion / Re: Magnesium
« on: July 02, 2013, 08:03:06 PM »
Mg oil is very, very concentrated so a very little goes a long way since it's readily absorbed.  It is much more efficient than Mg supplements.  For the oil I have, I use maybe one pea-size drop once or twice a day - I massage it in directly to 'tougher' skin areas (knees, calves, elbows); this is in addition to the Mg supplements.  I have to look it up but if I remember correctly one little drop of Mg oil provides something like 200 - 300 mg Mg. Some people dilute it with water and use a spray bottle, others spray without dilution.  It can be added to bath water, foot soaks, etc....

13
Deanna - depending on exactly where you live, if you are close to another state you might try checking there as well.  I am in the NE corner of IL and several of our farmers come to us from Wisconsin.  Also, two other farmers (one from Iowa and one from Indiana) travel more than 3 hours twice/month to drop off orders in several locations.

14
General Discussion / Re: Magnesium
« on: July 02, 2013, 09:36:30 AM »
From the Wheat Belly blog, Dr Davis wrote "Magnesium malate is my preferred form, such as Source Naturals, 1200 mg (total tablet/capsule weight) two or three times per day. The malate form (the malic acid “salt,” an acid from apples and fruit) is well-absorbed and least likely to cause diarrhea. (Most other forms of magnesium cause loose stools, especially the oxide form.) If constipation is a real bother for you, magnesium citrate is a better stool softener, though a bit less well absorbed; 400 mg two or three times per day."
 
The point is that the form of magnesium (the 'salt') is critical.  There are many different salts of Mg and they have very different absorption rates.  Note that Dr Davis suggests a total of 2400 - 3600 mg Mg daily if using Mg malate; but 'only' 800 to 1200 mg Mg total if using the citrate salt!   
 
Most of the Mg I take is citrate. When I feel I need more I use topical application of Mg oil (which is not a true oil - it's actually a saturated solution of Mg chloride in water; feels oily though when first applied) to avoid the very strong laxative effect of too much Mg citrate!

15
This is a terrific website, Rita!  I see that 3 of the 4 pastured farmers I currently buy from on the Eatwild lists; but there are many, many others I will have to check into.  Thank you

16
General Discussion / Re: Continued Gastric Issues
« on: July 02, 2013, 09:21:42 AM »
Jan - I am not sure if the bitters I wrote about are the same as the one from Trinidad.  There is a specific type called 'Swedish Bitters'; a bit more info at http://en.wikipedia.org/wiki/Swedish_bitters.  However, there are apparently many different formulations; Amazon sells what looks like a dozen different types of Swedish bitters. 
 
I do know that many traditional cultures have variations on this theme - some sort of postprandial herbal tonic that aids digestion.   Some are alcoholic, some not.  I remember there is also a German variant but I don't recall what it is - comes in very small dark glass bottles so each one is probably a single serving. 
 
Some remedies are based on single herbs - such as fennel tea which I use frequently if I think a I need a little digestive help.  Ginger is another good digestive 'herb' - as a tea, in soup, as a true ginger ale soda, crystallized, fresh grated added to foods or drink, and so on.  There are others - usually mixtures of either fennel or ginger, or both, with other herbs such as mint, bromelain, licorice, etc...
 
Eating lacto-fermented foods also aid digestion - sauerkraut (raw if possible), kimchi (but very spicy), properly prepared pickles, homemade ginger ale, etc...   The Weston A Price foundation has a great deal of information on lacto-fermented foods and how to prepare them (www.wapf.org).
 
However, all of these ideas are dealing with the symptoms and Lynda has a good point - any physical problem needs to be diagnosed and dealt with first.  The herbal and food remedies can help in the interim, or in the long term if there is no physical issue causing the gastric problems.

17
General Discussion / Re: Continued Gastric Issues
« on: July 01, 2013, 04:39:30 PM »
Have you tried digestive enzymes with every meal, especially any that contain protein or fat? 
 
Some people do best with a product that contains a mixture of enzymes such as lipase (digests fats) and lactase (disgests lactose), perhaps with other digestive nutrients such as bromelain and papain.  Other people prefer Betaine HCl (hydrochloride, an acid) which will help those with insufficient stomach acid.  The apple cider vinegar is also a good idea.
 
You might need something like digestive enzymes for a while - if they work for you, it is also possible you'll find that you need less with time.
 
From the Weston A Price website, another possibility: Bitters: Herbal extracts of bitter, mineral-rich herbs are a traditional tonic for stimulating the bile and increasing digestion and assimilation of fats. They often are the best remedy for calming a queasy stomach. One such product is made by Floradix. Another is Swedish Bitters originally formulated by Paracelsus and later "rediscovered" by a Swedish scientist. Bitters supply nutrients from bitter leaves that are often lacking in the Western diet. Many cultures, including the Chinese and Hindu, value bitter herbs for their cleansing, strengthening and healing properties.
 
Most health food stores should carry bitters as well as many different brands and varieties of digestive enzymes and betaine HCl.
 
And here is possibly one of the stranger ideas, if alcohol is OK for you, but I find it works very well for me (when digestive enzymes don't do enough).  There is a Czech liqueur called Becherovka that is essentially an alcoholic drink steeped in a mix of herbs (some of which are bitter).  The taste is OK, improved with chilling it first.  My husband came across this a few years ago during a business trip to Prague - said that in every restaurant they went to for dinner, waiters came around with little shot glasses of Becherovka after the meal; everyone partook.  This is something you sip, in very small quantities, especially after a heavy or rich meal and it works very well.  For more information see http://en.wikipedia.org/wiki/Becherovka.  A bigger problem is finding a store that carries it but a good liquor store should be willing to order it if they don't have it in stock.

18
General Discussion / Re: What's Up With My Doctor?
« on: July 01, 2013, 04:13:02 PM »
Jan - you're absolutely right about what doctors used to know, before pharmaceuticals swept everything away. It reminds me of the 'lost wisdom' that Sally Fallon and Mary Enig (founders, Weston A Price Foundation) are constantly talking of.  I don't agree with everything WAPF recommends (especially for grains), but with them I lament the loss of so much dietary wisdom over the past 4 or 5 decades.  Everyone used to know many of the basics such as broths were always made from bones, meats and fish should be eaten, when possible, with the aspics, regard packaged foods with suspicion, and on and on.  I guess, once upon a time, physicians also knew the relationship between food and health. We're all rediscovering the wheel  :(

19
Peter Attia, together with Gary Taubes, recently founded a new organization called the Nutrition Science Initiative (NuSI).  For more info visit www.nusi.org.  Just a few weeks ago I read (in Wall Street Journal supplement issue) that NuSI has obtained major funding from private investors to ".... improve the quality of science in nutrition and obesity research". This is going to be a fascinating group to watch, and perhaps get involved with.

20
General Discussion / Re: What's Up With My Doctor?
« on: June 30, 2013, 06:52:06 PM »
You are so 'on the money', Boundless, it's scary ;D
 
But every point you've brought up is true, unfortunately. 

21
General Discussion / Re: A Good Read. Any Tips?
« on: June 24, 2013, 10:07:03 AM »
I would recommend the book It all Starts with Food by Melissa & Dallas Hartwig - very good protocol for following a diet void of all potential irritant and inflammatory foods (wheat, non-gluten grains, dairy, legumes, sugar, etc...)  The authors also explain how to test for sensitivity to any of these foods and help in making decisions on what to eliminate (or not).
 
I highly recommend anything written by Gary Taubes, Pulitzer prize winning science writer.  His lengthy article in the New York Times magazine section in 2002 started much of the conversation (and controversy) about the merits of conventional diet recommendations.  That article, "What if it's all been a big fat lie?" is at http://www.nytimes.com/2002/07/07/magazine/what-if-it-s-all-been-a-big-fat-lie.html?pagewanted=all&src=pm
 
After the NYT article, Taubes spent several years researching into many diet and food related conditions, theories, therapies, etc.... especially the 'lipid hypothesis' which claims that dietary cholesterol is the cause of coronary heart disease, which Taubes thoroughly debunks.  The book he wrote in 2007, "Good Calories, Bad Calories" (GCBC) goes into great detail not only on the lipid hypothesis but other related subjects as well (how the high carb craze came about, why it became conventional wisdom, how we ended up with the doctrine of "everyone should eat low fat, high carb, etc..", the food pyramid, and so on).  The book is long and deeply technical, everything is supported by a huge number of technical references, is not an easy read at all ....... but well worth it.
 
Because GCBC stirred up so much controversy, but was not an easy book to expect most people to read, Taubes then wrote "Why we get fat, and what to do about it".  This is an excellent book, a very easy read, short (!), and covers some of the same topics as GCBC, but in a much simpler format and without the depth.  It's also well worth reading.  And Gary Taubes is a very good writer regardless of what topic he writes about.

22
General Discussion / Re: Primal diet?
« on: June 24, 2013, 09:40:51 AM »
Many people who follow primal or paleo type diets also do intermittent fasting - partly in response to exactly the point Bing raises - i.e. that our ancestors did not have 24/7 access to food.  However, most of what they did eat would be animal meat, fat, seafood, maybe a few eggs now & then, alternating with small amounts of other foods and then only in season (berries, herbs, very small amounts of grains).   The major point is that our ancestors did not have access to a steady supply of carbs so these diets are generally low or very low carb.

23
General Discussion / Re: Restaurants and Stores
« on: June 05, 2013, 07:35:39 PM »
Panera restaurants have a 'hidden' menu that has 2 items for breakfast, and 4 other items for lunch/dinner all of which are gluten free.  The lunch/dinner items are salads - 3 are probably near zero carbs (greens + some veg + protein (chicken, turkey, steak) and come with half fresh lemon + packet of olive oil.  The 4th meal contains hummus as the protein source so would have more carbs.
 
I don't know why they are persisting in calling it the hidden menu but the company website says the meals are available in all their restaurants country-wide.  Sometimes the salads are called 'power salads' but the staff doesn't always understand what it is.  I've had several of the salads a few times - very good fresh ingredients; but ask for extra olive oil.  More info at http://mypanera.panerabread.com/articlestips/article/access-into-paneras-hidden-menu/

24
Food Elements / Re: Xylitol
« on: June 03, 2013, 04:25:39 PM »
Xylitol is also the base for a nasal spray that works wonders in fighting off colds or other respiratory infections, and is particularly good for alleviating sinus problems.  Visit www.xlear.com   This company also makes sugar-free chewing gums and toothpaste.  My husband has also had some success in using the nasal spray to reduce symptoms of allergies, especially in spring - he's always sneezing and this seems to help.  I think it is very efficient in preventing nasal passages & throat from getting too dry and maybe reduces the triggers for the allergic reactions.

25
Food Elements / Re: Beware of pine nuts
« on: June 03, 2013, 04:16:27 PM »
I've been eating pine nuts for years, both raw and toasted and never noticed a problem like this.  I wonder if the answer is that some people are sensitive to them while others are not.  I would guess that most people do not have a problem with pine nuts given how popular pesto sauce is.  Maybe the situation is something like that for the spice paprika - about 15% of the population does not taste it at all (I am in this group), but most people can.

26
General Discussion / Re: Sustainability
« on: June 03, 2013, 10:37:43 AM »
Hi Rita - the video link doesn't work.  Can you post the original url? thanks

27
Wheat Free Recipes / Re: WBCB recipes
« on: June 01, 2013, 04:06:33 PM »
Weeksie - my prayers are with you for safe passage through this tornado season!  Keep us posted.

28
General Discussion / Re: Just opened my first can of coconut milk
« on: May 23, 2013, 04:23:01 PM »
Rita - I use primarily Thai Kitchen coconut milk (and only the full fat regular or organic varieties) and have been totally satisfied with it.  I like its taste (very mild) and beautifully smooth texture.  I really hope the recipe isn't changed!  I also use Trader Joe's coconut cream (a new product here) - it's had some variability in texture but tastes good.   I'm finding, in general, that the differences between coconut cream and coconut milk are often just semantics - they're the same thing for several brands.
 
Deanna -  you said your coconut milk didn't separate?  Maybe it was a light variety with very little fat (as Rita mentioned).  At room temperatures, or higher, the coconut cream will separate from the liquid portion (because at temperatures lower than about 75F, coconut oil becomes solid which will solidify the cream (of which it's the major part)).  If the coconut cream hasn't separated from the liquid before it goes into the fridge, it definitely won't separate once it's cold! 
 
I find it's really fascinating to watch coconut oil solidify a little, then re-liquefy, back and forth between solid and liquid, especially at this time of year when temperatures swing from very warm back to unseasonably cold on a daily basis.

29
General Discussion / Re: Just opened my first can of coconut milk
« on: May 22, 2013, 04:00:56 PM »
"Does anyone know why there are no carbs in the oil but in the water? "
 
Because the oil is just fat.... just like butterfat is pure fat with no carbs; the carbs in (cow's) milk are in the watery portion.  Fat is lighter than water and separates naturally from the milk - this is what you see if the milk is not homogenized.
 
Coconut oil is a pure fat and I think coconut cream (found in the cans, separated from the water) is nearly all fat (it's hard to get any firm data on this).  To add to the confusion, many companies that sell coconut products also sell different versions of coconut cream, or creamed coconut, or coconut cream concentrate.  And none of these are the same as cream of coconut (which is sweetened and is the base for pina coladas!)
 
The cream that separates in the can of coconut milk makes a great dessert - I like it plain with sliced berries with or without a coconut pudding.  It's also very good whipped up with a tsp of almond or vanilla extract which one of Mel Joulwan's desserts in 'Well Fed' uses.  I imagine it would also be a very good parfait type of dessert with layers of cream, berries, toasted nuts and/or grainless granola.  Yum.....
 
Some people like coconut cream in their hot coffee or tea, but I haven't tried that yet.

30
Wheat Free Recipes / Re: WBCB recipes
« on: May 21, 2013, 07:48:05 PM »
Take a look at pages 66 - 67 in WBCB where Dr D discusses the difference between the blanched almond flour and almond meal.  Generally the blanched flour is used where a lighter texture is best in the final baked product; the meal when it doesn't matter.  Even blanched almond flours are different, as he mentions.  Bob's Red Mill (available in most grocery stores) is unpressed - some of the oil is not removed, which makes it heavier than other brands and I've found this to be true.
 
For pizza crust I'd use the almond meal if you have it, if not the blanched flour should work as well.   I haven't tried this recipe yet, so maybe someone who has can comment here.

31
You're right, Joan.  I think we all know people who are not ready to hear it yet and just can't see the connection between what they eat and their health.  All we can do is be there when they're ready.

32
General Discussion / Re: Never hungry
« on: May 20, 2013, 04:41:31 PM »
I also find that when I manage to eat enough fat (and keep the carbs very low) that I rarely get hungry - can go most of a day before needing to eat again.  However, for me, this is still a constant struggle since I seem to be one of the very few people on this planet (!) that has trouble digesting coconut oil.  So I don't eat much of it - maybe a tablespoon/day but only used with food - even though I am fully aware of how benefical it is, and its ability to rev up the metabolism, and so on.  At the same time I also suspect that I may need to avoid dairy so if that is the case it's very hard to consume enough fat!

33
Joan - have you seen the book "It Starts with Food"?  Authors are Melissa & Dallas Hartwig.  This might be a great book for your younger sister to see, so that she gets a good background in how to eliminate foods for a limited period of time, many ideas on menus and foods to eat even at breakfast, etc.... The program described in this book is the Whole30 which eliminates the most problematic foods for 30 days - absolutely no grains, no dairy, no legumes, no added sugar, and no alcoholl all unhealthy oils are also avoided (corn, canola, safflower, etc...).  After the 30 days are up, the food groups (dairy, legumes, non-gluten grains, wheat) are each tested over a period of nearly 2 weeks (one food group at a time, every 3 or 4 days, with the rest of the Whole30 carefully maintained).   The result is that you end up clearly understanding the effect of each food group - it's a great way to show how much better one feels when wheat is eliminated for at least 30 days (and for some people, how much better they feel without some of the other foods as well).
 
The menu ideas in the book come from Melissa Joulwan who wrote the "Well Fed" cookbook, another great resource for Whole30 and WB compliant meals & ideas.

34
Wheat Free Recipes / Re: WBCB recipes
« on: May 16, 2013, 05:36:28 PM »
I've made the WBCB carrot muffins 3 or 4 times now and we love them.  I usually make them with Trader Joe's almond meal which works very well.  I prefer muffins not too sweet so I use only half the suggested amount for a sweetener.  I usually only add raisins to about half the batch, and only 3 or 4 raisins per muffin at that.  These muffins keep well for a week or so, or in freezer to be used when needed.

35
General Discussion / Re: I'm officially a student again
« on: May 16, 2013, 05:25:58 PM »
That's great news, Rita.  We will be following your career with interest!

36
General Discussion / Re: Happy Mother's Day
« on: May 11, 2013, 07:51:05 PM »
Thank you, Jan.  And a happy Mother's Day to you, too!

37
General Discussion / Re: I just saw Dr. Davis give a talk
« on: May 10, 2013, 09:19:36 AM »
'VLCBK' indeed, Boundless.  I love it.

38
General Discussion / Re: Why is coconut milk only in a can?
« on: May 09, 2013, 09:42:20 AM »
Another use for canned coconut milk that I've discovered only recently makes a great low carb high fat dessert.  This is from Mel Joulwan's 'Well Fed' cookbook.  Chill an unopened can of full fat coconut milk for at least 3 to 4 hrs, preferably overnight. Open the can from the bottom and then pour off the liquid (reserve for another use?).  Scoop out the very thick cream into a mixing bowl and beat with electric or hand beaters for 5 to 7 minutes, adding in 1 tsp almond extract.  Beat until fluffy.  Spoon some of the flavored cream into individual serving dishes and top with fresh sliced berries, toasted sliced almonds, and Mel's caramelized coconut chips (at http://www.theclothesmakethegirl.com/2011/06/13/carmelized-coconut-chips/).  Very easy and delicious.  Serve it in nice glass dishes and it's good enough for company.  Any extra coconut cream should be refrigerated in closed glass jar; it'll last at least a week.  The reserved liquid could be used in other things  (perhaps smoothies?) or just drink it straight if the carbs are OK.

39
General Discussion / Re: How can we really make this forum GREAT!
« on: May 09, 2013, 08:46:17 AM »
Rita - not sure if this is the place to pose what is probably a really stupid question but I can't find any info on it.  I am just curious as to what the 'karma' stuff is that I see attached to everyone's name.

40
General Discussion / Re: Why is coconut milk only in a can?
« on: May 08, 2013, 10:20:25 AM »
Good point, Jan.  I think the worst that would happen with frozen coconut milk is that the texture might change and maybe then it's best used for cooking or baking.   Worth a try in any case.

41
General Discussion / Re: Colon Health
« on: May 08, 2013, 10:18:15 AM »
Joan - I almost hate to ask, but what on earth is a kale smoothie?
 
Rita - I take about 1200 - 1300 mg of magnesium (Mg) daily (split with 400 mg in the morning w/breakfast and the rest just before bedtime).  Really helps to keep things moving  ;)   But even with the Mg I notice that if I forget to drink water between meals and/or don't eat enough fat, things will be more difficult.  It's a matter of finding the right personal balance

42
General Discussion / Re: Food Politics
« on: May 08, 2013, 10:12:17 AM »
Re: emailing Rush Limbaugh. That would be Elrushbo@eibnet.com (Elrushbo@eibnet.com)
 
I think it would be a good idea to write to him - I heard the call and initially thought he understood what the caller was saying but by the end of it, it was clear he didn't.

43
General Discussion / Re: Colon Health
« on: May 08, 2013, 08:53:35 AM »
Make sure you're drinking more liquids if you're taking things like metamucil.   Most health food stores sell just plain ground psyllium powder which might be cheaper.   
 
Most people who consume enough good fats do not usually have issues w/constipation!  Are you eating enough fats?

44
General Discussion / Re: Food Politics
« on: May 06, 2013, 02:16:51 PM »
That's outrageous but I suppose I shouldn't be surprised.

45
General Discussion / Re: Why is coconut milk only in a can?
« on: May 06, 2013, 02:15:44 PM »
Coconut milk is available in cartons both refrigerated and shelf-stable at every supermarket where I shop.  However, none of them are full fat milks like the ones in the cans are (the ones not labeled 'lite').  Maybe you should ask store management to look into this.  The brands I can think of right now are Soy Delicious (same one that makes all the soy milks) and also Trader Joes.

46
General Discussion / Re: Food Politics
« on: May 06, 2013, 09:00:59 AM »
Rita - if you haven't seen it already, you (and others here) might be interested in checking out the website for the Weston A Price Foundation (at www.westonaprice.org).  This group was founded by the author of the primer on fats you mentioned above, Mary Enig, and by Sally Fallon.  The prime purpose of the foundation is to bring back tradtional foods, which they do in many different ways.  They are staunch defenders of raw dairy, healthy fats (animal fats, coconut oil, etc...), and traditional preparation of other foods especially grains, nuts and seeds.  They are extremely active in exposing modern health myths, such as soy being a 'health food'.
 
I do not agree with their philosophy concerning grains, especially wheat.  A few years ago I did try their suggestions about only eating wheat that has been sprouted, fermented, or soaked and for a few months I thought this was working (i.e. I was able to eat wheat without getting sick and without joint pains).  However, I gradually realized that this wasn't the answer and of course, it wasn't until I read WB that I understood why.  The various pre-treatments for wheat do reduce phytic acid content but not entirely and it's not enough in any case to overcome the other serious drawbacks to wheat.
 
If you just ignore their advice on grains, the rest of their material is fascinating, especially studies of foods found in traditional cultures.  Their work is based on the research & travels of Dr Weston Price, a dentist, who traveled around the world (1920s I believe) initially just to study dental health amongst different cultures & tribes.  However, he soon realized that there were many factors in common amongst peoples from vastly different locations and cultures.  He also was startled by the decline in health amongst traditional peoples exposed to modern foods and diets.  He too extensive photos of the people he met and wrote up his experiences.  A must read for all nutritionists: "Nutrition and Physical Degeneration" by Weston A Price.  This classic has been recently re-issued by WAPF and the Pottenger Foundation (another one to check out!) and is now available from Amazon for a reasonable price.

47
General Discussion / Re: Food Politics
« on: May 03, 2013, 11:43:15 AM »
Thank you so much, Rita, for starting this topic.  It's something I've been thinking about for a long time now and especially since I read Gary Taubes book "Good Calories Bad Calories" (Fats, carbs and the controversial science of  diet and health).   I'm sure most people have heard of the book (if not read it, it's not an easy read) - it's sort of the 'bible' for many in the paleo and low carb communities, and definitely served as a trigger for many.  By the time I finished that book I was enraged. 
 
Taubes goes into detail how we've all been subject to an involuntary science experiment - mostly due to government intervention to tell us all how to eat! There were other factors as well, and much of it started in the 1940s and 1950s and has continued ever since. 
 
Taubes also wrote a (much shorter) book aimed at the general population that does not go into nearly as much technical detail as GCBC; this book is "Why we get fat and what to do about it".  It's a good and easy read!
 
Even though I've read quite a bit on this topic I am still trying to understand it and get my brain around exactly how this all came about.  I don't have time at the moment to write more but I really look forward to hearing what you and others have to say as well as continuing to post what my understanding is on some of the specifics.

48
General Discussion / Re: Anyone NOT lost weight on this plan?
« on: May 02, 2013, 05:02:19 PM »
I've been mostly wheat-free for at least 6 months and while I feel much better, I also have not lost weight.  It's only been during the past 30 days as I did a strict Whole30 and reduced carbs substantially that I've finally started to lose weight.  Only 6 lbs so far but it's a start.  I thought I was relatively low carb but I've kept a careful food journal the last 32 days and I was surprised to see I was eating as much as 80 to 90 grams on some days,  At some point I will get all hormones checked since I think that is the real issue.  But when I keep net carbs at about 50 gms/day or less, I lose weight or I at least start to!

49
General Discussion / Re: How much chocolate do you eat?
« on: May 01, 2013, 03:01:34 PM »
Thank you for the date w/pecan idea, Deanna.  I need to bring something for a end-of-class pot luck party next week and this sounds ideal.  Easy to make and it means there will be something there I can nibble on!  I think I'll make up a plate of them arranged around a small bowl of some other type of nut.

50
Off Topic Discussions / Re: What do you eat when you're sick?
« on: April 28, 2013, 07:00:18 PM »
Deanna - can you give a source for that great info on cinnamon and honey?  Thanks

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