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Hi Rita and Deanna!


Hope both of you are still doing well. 


Along the same line of re-thinking the cause of your health issues, a man named Morely Robbins developed something called Rootcauseprotocol.com

He discusses ways of getting rid of the excess iron and making copper bioavailable.  There is also a facebook blog.  This is another area worth looking at.  Donating blood will remove some of the excess iron.  He believes that food is important and that it should be an ancestral type diet and specifies various supplements and why they work and why some don't.  Remember diatomaceous earth?  Bee pollen?  Both quite beneficial.  Ascorbic acid is nearly always corn based and should be avoided.  Lots more information.

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

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.

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.

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.   

 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]

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.


 

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]

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.

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.

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. 










 

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!

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.

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?

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!

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. 

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? 

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. 

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.

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.

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!

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. 

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.

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. 

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.