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Messages - Barbara from New Jersey

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101
General Discussion / Re: The Man Who Changed the Way We Eat
« on: October 30, 2016, 08:59:40 PM »
No recipes.  This is basically a biography and a description of culinary issues/fashions from the 1950's - 2000.  Claiborne popularized superb quality regional or ethnic dishes, wrote many cookbooks and reviewed restaurants.  His NY Times Cookbook is considered a classic.   NY Times was his employer and he wrote columns and recipes for them.  He took this topic off the Society Pages and developed a significant following.   

102
General Discussion / Re: The Man Who Changed the Way We Eat
« on: October 30, 2016, 03:54:52 PM »
Exactly.  Even most of the supplements you buy are often nearly useless. 


Properly raised and fed animals and vegetables should taste delicious on their own.  They need to be fresh, in season or properly preserved.  Specific "umami" combinations  of foods and spices to enhance flavors are all that is needed for a tasty meal.  Europeans knew this.  Craig Claiborne showed us how important those concepts are, even if you aren't cooking a formal French meal.

103
General Discussion / Re: What are some of your favorite health quotes?
« on: October 30, 2016, 03:37:11 PM »
There is no such thing as "cheap food". 


If the farmer, fisherman or manufacturer is raising food faster than is natural, then the food is probably less nutritious and laden with unnatural fertilizers, growth enhancers, antibiotics and assorted other chemical additives.

104
General Discussion / Re: The Diamond regime
« on: October 30, 2016, 03:29:29 PM »
Hi Michael,


The idea is to make your meal easy to digest based on how long it takes for the type of food to break down in your stomach.  Heavy animal proteins take many hours to digest and should be eaten with minimal or no starch.  These proteins are excellent with vegetables.  Starches, sweets and fruits are usually eaten alone or about an hour after the animal protein since they breakdown and convert to sugar quite rapidly. 


When you are older, have digestion issues or just want to lesson the stress of digesting a heavy meal, then the sweets (starches, fruits and sugary items) really should be eliminated.  You can use those sugar equivalents like Swerve or stevia for your desserts usually without causing any digestive problem like gas or bloating/burping.   


It is important to check your spices, rubs and other ingredients in your foods for stealth sugar.  I am constantly astonished that most of the pre-mixed spice blends, sauces and even vanilla extract can contain sugar!  I found that there are many recipes for your favorite spice blends on line.  I will make up a small batch and substitute an approved sweetener for the sugar sometimes.  Usually though, I just omit the sweetener. 


Low carb/ketogenic recipes are readily digested because starches/sweets with their high glycemic values are not used in most recipes.

105
General Discussion / The Man Who Changed the Way We Eat
« on: October 29, 2016, 04:51:18 AM »
I just finished a fascinating book by Thomas McNamee, an award winning nature writer.  The Man Who Changed the Way We Eat:
Craig Claiborne and the American Food Renaissance, Simon and Schuster, 2012) is about how Craig Claiborne wrote various critiques of our food.  He trained at the famous Swiss Hotel School:E'cole Professionnelle de la Societe' Suisse des Hoteliers where he learned about every aspect of food preparation/cuisine, management and service.  Quality ingredients, freshness and impeccable service/techniques were the most important aspects.   Returning to the US, he was hired by the NY Times and became Food Editor and Columnist.  He was the first person to review restaurants in NYC without identifying himself and his group and popularized many delicious dishes from cultures all over the world.  He paid full price for meals or hotel rooms instead of accepting any compensation from the restaurants, unlike most other reviewers at the time.  Of course, he had an employer provided expense account.

This was in the 1950's.  Instead of the very fresh, locally sourced foods which were properly raised in Europe, he found "the American diet seriously in need of overhauling with denatured and half artificial foods on the rise and the way of life they were giving shape to were  deadly to the soul and body.  Although we are the best fed and most overfed nation on earth, there are vitamin deficiencies at every income level and 20% of our population is now overweight."  (February 25, 1958, NY Times) 

Sound familiar?  Fast forward 60 years and even kitchens are now designed for food prep "on the run" with huge appliances to store food for a very long time.  The word "fresh" is relative.  Wild caught fish is often 2 - 3+ days old by the time the huge fishing boat reaches the fish markets and even older by the time it reaches your kitchen.  Same for produce, eggs etc.  The dairy industry solved their freshness problems by boiling and shaking, treating and packaging their products until only the hardiest vitamins and minerals remain and all the beneficial bacterias are gone.  CAFO, GMO, Roundup Ready etc. were unknown terms in the 1960's. 

Think about how much the food you buy has changed since that time.  Wonder why so many people are sickly? 

106
Food Elements / Re: gelatin
« on: October 25, 2016, 02:35:45 PM »
Hi Loanne,


Bone broth is wonderful, but sometimes it is not convenient to actually make it or not suitable for what you are eating.  I think it is probably healthier than plain gelatin.  Gelatin is made from cow hides.  It can be processed so it just thickens the food, but not gel or processed so it does gel whatever you are making.  Gelatin contains many beneficial amino acids which must be supplied by food or supplements since our bodies don't manufacture them..  Because it doesn't have any flavor, gelatin can be used in many foods or smoothies where you wouldn't want to add bone broth.  It is a very, very easy and healthy way to add extra nutrition to your food. Great for your skin, wrinkles, hair, and nails as well as the many internal benefits. 


107
General Discussion / Re: A little humor
« on: October 21, 2016, 08:27:10 PM »
Rita,


Funny!  I thought the lady would say "I'll buy what she's buying!"    :D

108
Food Elements / Re: gelatin
« on: October 20, 2016, 06:47:57 AM »
I used Rita's idea and started sprinkling gelatin on many foods.  For instance, I sprinkled a spoonful on the WB Focaccia bread I smeared with some liverwurst.  Then I tried it in a fish salad I made with leftover cold fish.  There wasn't any taste and I ate the food immediately so there wasn't any chance for it to gel. 


I'm finding that this really does help digestion issues.  I don't eat yogurt or drink kefir every day to which I had initially added the gelatin.  Now I have some of this amino acid enrichment daily.  My stomach is very happy!

109
Food Elements / Re: gelatin
« on: October 16, 2016, 11:50:44 AM »

Bill,


I like this recipe, but there are many "paleo" recipes on the internet and check web sites of Great Lakes  or Zint Gelatin for their recommendations.  Very easy to make a dessert or a snack.  Dissolve any sweetener you might use into the fruit so you can taste it.  Sweetness of the fruits just varies too much to provide a specific amount.  I also like the mouth feel of the fruit in the jello.
Some people don't.  You can use a single fruit as well.


STRAWBERRY- BLUEBERRY JELLO

1 c strawberries
1 c blueberries
1 tsp fresh lemon juice (optional)
sweeten as needed since the sweetness of fruits vary


2 TBS gelatin
1 c hot water or 1 cup cold water to dissolve

Puree your fruit.  Taste and sweeten as needed.  Add lemon juice.

In separate bowl, dissolve gelatin in hot water, then add the fruit mixture.  Or, if using cold water to dissolve the gelatin, mix this in with your fruit and heat in microwave for 1 minute or in a pot on the stove to a simmer.

Pour into your dish and chill 3-4 hours.


OPTIONAL: Sour cream, whipped cream or yogurt on top for serving. 



Another recipe:  Use fruit juice instead of water and follow directions on package.  Some people like 1/2 fruit juice and 1/2 fruit puree. 


You can just add some gelatin to your yogurt, stirring it in well and eat.

110
Food Elements / gelatin
« on: October 15, 2016, 05:07:13 AM »
I was cleaning out a kitchen cabinet and found a nearly full container of Great Lakes brand gelatin.  I started adding a teaspoon to yogurt.  WOW!  My energy and stamina increased markedly!  There are lots of internet articles which detail the benefits.  Among them are liver and adrenal detoxification, stomach and intestinal soothing, anti-inflammatory aid for joints and all other organs, skin, wrinkle and hair benefits, bone and ligament support.  The list is really long.

It is important to purchase gelatin made from grass fed cows because this contains the most nutrients and it is made from healthy animals.  You can use Knox gelatin found on every supermarket shelf if that is all you can find.  Gelatin is an excellent substitute for the all the benefits you get from bone broth and much easier to use.  The hydrolyzed gelatin thickens, but doesn't gel anything.  The regular product will gel.  Very easy to use and to add to smoothies, yogurt and similar products. No taste....big health benefits.

To make jello, I puree' fruit using an immersion blender, or use fruit juice.  Usually a sweetener isn't necessary because the fruits are really sweet on their own.   A citrus jello is delicious!  While I usually don't eat much fruit anymore, this was a nice dessert. 
You can use this as a thickener for nearly anything. 

Grass Fed Girl has an easy to read and understand article if you do an internet search.  There are many recipes as well.


 

111
Wheat Free Recipes / Spinach Pea Mint Soup
« on: October 08, 2016, 06:42:53 AM »
Cooler weather has finally arrived up here in Northern NJ.  I wanted to use up some of the fresh mint growing in my herb garden.
This recipe is from The Silver Palate and one of my favorites.  It is often made in the spring with fresh peas, but I make it all year round.  Frozen vegetables are OK to use.  You can also use a combination of various leafy greens like kale, swiss chard, beet greens etc..  While delicious on its own, I will sometimes add cooked sausage or small meatballs or any leftover meat or poultry in it for variety. 


SPINACH PEA MINT SOUP


4 TBS butter or oil
2 cups roughly chopped onions
2 10 oz. packages of spinach or any combination of greens, fresh is best but frozen is fine
3-4 cups peas, fresh or frozen
3-4 cups chicken stock
1 1/2 cups FRESH mint
1 cup milk/cream*  optional
S and P to taste
1 TBS fresh lemon juice*  optional


Saute onions in butter or oil in your soup pot over low heat until lightly colored.   Add your greens, cooking them down.  Add your broth and heat until simmering.  Use immersion blender to puree.  Add S&P to taste. 


* optional lemon juice "brightens" the flavor a bit
* optional milk or cream added to heated soup just before serving. 




112
Wheat Free Recipes / Re: Leberkaes - German Meatloaf
« on: October 06, 2016, 07:59:49 AM »
BarbinNC,


I looked at http://farmmatch.com and found a delivery site nearby.  NJ does not allow raw dairy products to be sold unless it is through a "buyers club" or a co-op situation.  Neighboring states of NY and Pa. allow the sale of these products, but the farms are just too far away to travel for milk or meat.  My "matchup" is an Amish farmer.  The products are competitively priced or a bit more expensive, but the quality is superb.  There is a delivery charge to the local site which is a %age of your order.  The website also tacks on a small charge for site development and maintenance.  The products are stored in huge plastic double walled bins with lots of ice.  Volunteers allow their property to be used for delivery, usually a garage, and you pick up your order using the honor system. 


realmilk.com is another site to check.  If these links don't work, use your search engine.


I can honestly say that all the dairy products are superb.  I found the site in mid June and slowly trying each product.  The heavy cream makes REAL WHIPPED CREAM!!!   The cheeses are excellent. 


As a nation, we've forgotten how real food actually tastes.  Using these non GMO, appropriately raised and fed organic products sure has made my prepared food taste even better.  Yes, they cost more to purchase, but I have a surplus every month because I don't spend money on medical bills, CVS pain remedies etc.  I sure don't get much value out of Medicare.... 8)

113
Wheat Free Recipes / Re: Leberkaes - German Meatloaf
« on: October 04, 2016, 01:53:20 PM »
BarbinNC,


I'll bet this is delicious even as a normal meatloaf.  I've found a buying club who sources properly raised meat and poultry from Amish farmers and ground pork, beef and veal are on their list of available items.  I really want to make this.  I'll be the flavors are wonderful.  While not exactly authentic, just using those spices will make a tasty meatloaf.  This comes just in time for cold weather....  Thanks for posting!

114
General Discussion / Re: Gallbladder Complete
« on: September 12, 2016, 11:38:19 AM »
Rita,


I just know that I feel much better after taking this product.  Whatever it did, it worked.  I am eating the same food, but don't get that gas build up.  Everything else remained the same.  I wasn't in pain and pressure on the area only caused a slight twinge of sensitivity. 


This product is probably good for a mild problem like mine.  I'm glad I tried this.  It probably is not a solution for a severely compromised gallbladder. 




115
General Discussion / Gallbladder Complete
« on: September 12, 2016, 05:31:11 AM »
A friend told me about an herbal product called Gallbladder Complete.  This is to flush out your gallbladder and help digestion issues.  It is a synergistic blend of apple cider vinegar and herbs.  Excellent!  Much more effective than apple cider vinegar, honey  and water.  www.gallbladdercomplete.com is the web site.  This company makes several similar products targeting your liver, kidneys, urinary tract, gout relief etc.  Use your search engine to get to the web site!  This link doesn't seem to work.


My friend has some gallstones and swears by this product.  I went to the web site and then checked Amazon.  I purchased a 16 oz. bottle and it seemed to help my gallbladder work better.  I don't have any stones according to ultrasound tests, but have had issues with my stomach filling with gas. Sometime it was actually painful.  I was lethargic and didn't have any energy.   I took this product for 3 days as directed and now take it once per week for maintenance.  Digestion is much, much better with no gas issues developing.  I do take digestive enzymes and HCL supplements because production of these lessens as you age.  They help enormously.  I thought I was fine until I started developing this gas during the Spring.  Charcoal, Phyzame and burping provided relief, but GallBladder Complete ended the problem.  I made sure I drank plenty of water and my gall bladder-kidneys-liver  all seemed to work better.   My blood pressure had been inching up and now is normal. 


The website says it helps clean out "sludge" which is probably what my problem was.  My MD did't offer any help besides ordering the tests.  I'm a big fan of these products now! 



116
General Discussion / Re: Dr. John Doulliard's new book
« on: September 12, 2016, 03:49:22 AM »
Rita,

I ordered the Lymph Cleanse to flush my lymphatic system.  It is a liquid made from 5 herbs in an alcohol base, 30 servings per bottle.  $13.95 per bottle.  You place 30 drops in some water once or twice a day.  I've used most of these herbs alone, but not together.  Seems that when used together, they are more effective than only 1 at a time.  With our lymphatic system being the largest circulatory system in our body, it made sense to me to do this.

Ayurvedic Medicine addresses this system first and considers it the most basic for good health.  I've also found that products developed by healers such as Dr. Doulliard are usually quite effective and need to be used only short term.  The synergy of the herbs is a very important aspect as is the quality of the ingredients and how they are prepared. 

I'll report back about the effects of this product. 

117
General Discussion / Re: Dr. John Doulliard's new book
« on: September 10, 2016, 03:15:30 PM »
I looked at Dr. Doulliard's web site.  Very interesting because he seems to understand how and why our body gets sick and how it can get well using ancient methods.  He just developed herbal drops designed to help your lymphatic system drain, clean and generally function better.  Maybe I just never noticed any product designed to do this for our most basic and important system which is almost always overlooked by our medical doctors unless you have really swollen glands.  I ordered 2 bottles!  I thought that my Boomer Body could use a good tonic and cleanse of everything lymphatic.  The 2 bottles should be a 2 -3 month supply which is the typical time frame expected for these herbals to work.  Inexpensive too. 


Dr. Doulliard has written quite a few articles which are informative and easy to understand.  It really is worth spending a bit of time exploring his web site and learning how different medical systems work.


Thank you Rita!

118
General Discussion / Re: Dr. John Doulliard's new book
« on: September 09, 2016, 08:37:04 AM »
Rita,


This really should be an interesting book.  From the 4 Amazon comments, this book might be a good second chapter to the Wheat Belly and Grain Brain way of eating.  I don't doubt that an impaired digestive system is a root cause of many health problems.  Can't wait until its available in paperback....kindle is not my favorite way to read anything!


Thanks for posting.

119
Wheat Free Recipes / Re: Mushroom Saute'
« on: September 08, 2016, 08:52:37 AM »
Hi BarbinNC,


Yes!  This recipe is THAT versatile!  Instead of wine (I use a pinot grigio), you can use a liquor or sherry, both of which will change the flavor a bit.  I also love to add mushrooms made this way to creamed spinach.  I use any kind of sliced mushroom using this cooking technique.

120
Wheat Free Recipes / Mushroom Saute'
« on: September 08, 2016, 06:08:52 AM »
Fall is mushroom season.  In days of old, our ancestors gathered them, threaded and hung them to dry for winter meals.  We don't need to do that anymore.  The following recipe is an excellent one for using mushrooms as a side dish.  It is from the Swiss Diamond Cookware web site.  Any combination of mushrooms will work.


SLICED BUTTON MUSHROOM SAUTE'   
 serves 4-6


6 TBS butter or ghee (divided)
3 TBS olive, coconut or other appropriate oil
1 1/2 lbs. sliced button or similar mushrooms
1/2 tsp salt
4 cloves minced garlic
1 TBS lime juice
1TBS thyme leaves
1 TBS lemon juice
1/2 cup dry white wine
1 TBS fresh parsley chopped


1.  In large saute pan, heat 3 TBS of the butter or ghee and your oil of choice until hot, but below the smoke or browning point.
2.  Add the mushrooms in a single layer if possible. DO NOT TOSS until the side of the mushrooms touching the pan are        caramelized.
3.  Toss the mushrooms and continue to cook for about 5 minutes without disturbing them.
4.  Add the remaining butter or ghee and when melted, toss the mushrooms and cook for about another 5 minutes, turning every minute or so until the are all browned evenly.
5.   Add salt, garlic, lime juice.  Saute' another 2 minutes.
6.   Add thyme, lemon juice and white wine, cooking until the liquid has evaporated.
7.   Toss in parsley and serve.


PRO TIP:   Moving the mushrooms around before they have caramelized (formed a slight crust) will make them release their liquid and begin to steam.  This will cause them to taste a bit chewy and feel soggy on the outside. 


On the few occasions there are leftover mushrooms, I use them the next day by adding them to freshly sauteed spinach or other greens, or just gently reheat them.

121
General Discussion / Re: New 'plastic' from milk protein
« on: August 31, 2016, 05:16:35 PM »
Rita,


They left out the filth factor of where that container has been and who has touched it with their dirty hands!
They left out the stabilizing chemicals for prevention of melting down with accidental heat, cold or water.
They left out all nutritional value or even composting value.


To me, this prototype for dissolvable, not toxic, non polluting packaging is a start, but a LONG WAY from being commercially viable.


122
Food Elements / Re: Splenda
« on: August 30, 2016, 05:20:56 AM »
Boundless,


Are you saying that using sugar is now thought to be OK?

123
Off Topic Discussions / Re: colostrum
« on: August 30, 2016, 05:16:15 AM »
Good morning Deanna,

I have joined a "club" through Farmmatch.com and found an out of state Amish dairy farmer who will deliver raw dairy products to a nearby home.  He will sell colostrum when available.  I add this to his yogurt or kefir.  Excellent! 

There certainly is a difference in the effect of using the dried powder and fresh, raw dairy.  I've only been using these products for about a month or so.  While it is too soon to be absolutely sure, I think my digestion is better, I sleep better and I feel calmer.  I take fewer digestive enzymes to help digest the same foods.  My sleep is more restful.  Boiling the diary products kills the beneficial nutrients. Cleanliness and refrigeration are what is important.  Big Ag Dairy uses CAFO methods.  The small farmers use time tested natural methods.   Bottom line is that I think fresh colostrum is synergistic with this lifestyle and very nutritious for all of us, especially as we age.


The answer to your question is YES!


124
Food Elements / Re: Splenda
« on: August 29, 2016, 01:28:56 PM »
Ultimate Life brand makes their xylitol from birch tree sap.  If you can find this brand, than buy it as it usually sells out immediately.  There are many other brands which use corn as their base which they never tell you.

125
Food Elements / Re: Peanut Flour
« on: August 29, 2016, 01:25:02 PM »
Michael,


Peanut flour is useful as a coating for foods you will be sauteeing, baking or frying.  As long as you don't have a peanut allergy, it I find it adds a lovely subtle flavor to chicken, especially to Thai type recipes like chicken satay.  The fat is removed from the peanut and the flour is finely ground.  If you are making cookies of some sort, then the peanut flour adds a nutty richness to your recipe.  It absorbs liquids so use it like you would coconut flour. 

126
Wheat Free Tips / Re: coffee and gluten sensitivity
« on: August 23, 2016, 05:00:09 AM »
Alex,


There are endless brands in most stores.  Organic, shade grown, high altitude, slow roasted etc. are key words to look for.  The darker roasts like french roast are roasted longer and the longer roast time is supposed to be less acidic.  I prefer a medium roast.  I grind the beans myself.  Some authorities, like Dr. Alan Christianson feel that the mold and fungus sprays are burnt off during the roasting process.  I don't agree.  I know that once I changed from 8 O'clock beans to the premium beans, I found there was less caffeine, smoother taste and no odd reactions which i had finally attributed to the mold and fungus residue.  They key is finding a brand you like.  If you don't have a coffee grinder or a coffeepot which grinds the beans for you, try to buy one.  They can be found for about $15 or so. Freshly ground beans really do make a difference in the flavors.  If you use only pre-ground coffee, then check the dates printed somewhere on the package.  Pre-ground coffee gets stale very quickly, impairing the flavor.  Beans stay fresh a lot longer.  Also, it is not recommended to freeze coffee.  Keep any supply wrapped tightly in your pantry to prevent air infiltration.  Use any coffee at room temperature only.  This helps the oils to be as flavorful as possible.  Also, the beans in those large bins are not the freshest.  It is usually better to purchase the packages where there is less air circulation making the coffee stale.


Hope this helps!










127
Wheat Free Recipes / Zucchini Butter
« on: August 21, 2016, 07:57:28 AM »
http://Food52.com posted this recipe today.  Go to the web site and use their recipe search, type in Zucchini Butter and you will get the recipe there.  Read all the comments!  This is a wonderful web site chock full of really inspiring dishes to make, many of them using the ingredients we would use.  This iis originally a Julia Child recipe I think.  It can be frozen, used as a pesto on nearly anything, spread like a jam or even place a poached or fried egg on top!  You can use nearly any spice combination you like.  Very versatile and easy way to use up all your zucchini.


ZUCCHINI BUTTER


2 lbs. zucchini or summer squash grated and placed in colander to drain.  Squeeze out excess water or use towel to do this.
1/4 cup olive oil. coconut oil, ghee or butter
2 minced shallots, garlic cloves or both
S & P


Coarsely grate squash let drain and squeeze out excess water.
In deep skillet, add the oil or butter over medium heat.
Add shallots, garlic or minced onions, stirring until translucent. 
Add drained squash and stir until it cooks to a spreadable consistency.
Add your spice preferences and stir until combined. 

Pour into your container.  Chill or serve at room temperature.

Some spice ideas are: lemon zest or juice, zumac, basil, parsely, cayenne, smoked paprika, smoked salt or even nutmeg.  One commenter added chickpeas.

128
Wheat Free Recipes / Re: DJ Foodie book - Taking Out The Carbage
« on: August 21, 2016, 07:37:17 AM »
BarbinNC,


The book is very heavy!  At first I thought there were too many recipes from his blog site, but various comments indicate that there are many new ones.  Like you, i like the fact that everything is in 1 place!  It sure will take me a while to go through the book, but so far I'm liking his instructions, special pointers, general ideas and the simplicity of most recipes.  The fact that he loves the food he cooks and wants the dishes to be delicious and enjoyable come through clearly.  Nothing weird or odd tasting.  He also has lots of charts and carb counters and the book is well indexed.  I can see I am going to make good use of this book! 

129
Wheat Free Recipes / Re: DJ Foodie book - Taking Out The Carbage
« on: August 18, 2016, 07:16:38 AM »
I think the TV show was called "Low Carb and Loving It", but I may be wrong.  The Food Network channel carried it, but I can't seem to find a schedule at all.  George Stella was the chef.  He has many other cookbooks out.  Perhaps someone with better research skills can find a timetable when the shows are to be aired.

130
Wheat Free Recipes / Re: FauxKanto: Copycat Lakanto sweetener!
« on: August 17, 2016, 07:21:32 PM »
Jaideyes,


Take a look at Wheat Free Market Foods.  They developed a product called Virtue which is a 1:4 ratio rather than a 1:1 for Lakanto (1/4 cup Virtue to 1 cup sugar).  This is the company Dr. Davis talks about and advertises on his blog site.  He binds it together in some way so the ingredients don't separate.  While Virtue isn't inexpensive, it does go a very long way.  Also, the longer you stay on this way of eating, the less you want to eat sweet things so the package lasts even longer!  Also, your tastebuds seem to change the longer you remain grain and sugar free, so sweet tastes even sweeter.


Your homemade blend sounds like a great idea.


 


131
Welcome to the forum!


Like you, many of us are former Atkin's followers.  No grains, no sugar is a much easier way of eating in my opinion.  There are many talented cooks and bakers on this forum and your input would be welcomed.  Maintaining a "healthy" weight is not difficult when your carbohydrate intake is limited.
Looking forward to your posts.





132
Wheat Free Recipes / Re: Brunch Recipes
« on: August 15, 2016, 06:55:18 PM »
Bill,


There are many of his recipes on line.  Just use your search engine, typing in DJFoodie.  Most of the recipes are simple and use the ingredients we all probably have on hand.  He explains each step of the recipe simply and describes what you should watch for while making it.  He certainly is inventive and delights in using ordinary ingredients to make low carb favorites. 


I didn't know there was a low carb show either. 

133
Wheat Free Recipes / Re: Brunch Recipes
« on: August 15, 2016, 10:12:28 AM »
BarbinNC,

Nice recipes!  Like you, I'm always happy with a new recipe and new ideas of how to make them.  I think a we get older,  eating a larger meal at mid-day is easier for us to digest than a big meal in the evening. 

That Taking Out the Carbage is a very interesting cookbook.  I read the comments on Amazon and was really impressed.  With so many decent recipes online available, you really have to offer something special to expect people to buy a 6-7lb. cookbook!  One person commented on his recipe for a meatloaf covered with bacon and made with cheese and chia for extra moistness!  Another commented on his recipe for salmon and fennel.  A rueben!
Corned beef hash! 

DJ Foodie is a graduate of The Culinary Institute of America.  The New York campus is about an hour north of my home.  I have eaten numerous meals there and those students are really well trained in techniques, food combinations, spices and basically all aspects of cooking your food.  It is a treat to have a meal there!  Reservations are made months and months in advance for their restaurants. 

I sure don't "need" another cookbook, but the recipes he developed show his skill and experience using low carb ingredients to make delicious, easy to  prepare meals as only a well trained professional can do.  As much as I liked Paleo Perfected by America's Test Kitchen's, I think I'm going to like this one more! 

Thank you for posting this.

134
General Discussion / Re: Carolyn Dean - Magnesium for Heart Arrhythmia
« on: August 12, 2016, 04:41:26 AM »
Boundless,

I personally can vouch for the excellent absorbing capacity of ReMag.  I do a lot of reasonably heavy lifting and also gardening on hillsides as well as yoga.  I noticed the difference in my ability to stretch and work in awkward positions without having sore muscles.   I eagerly tried Dr. Davis's formula.  It was inexpensive and seltzer is readily available in my area.  After about 3 weeks, I noticed that I couldn't stretch or hold the awkward position on a hillside.  Plantar fasciitis had been a problem for me as deer kept eating whatever was planted on that hillside for erosion control.  I doubled the amount of Milk of Magnesia-Seltzer water I was drinking.  This helped a bit, but made me think that I wasn't absorbing the magnesium as well as I with ReMAg. 

I started taking ReMag again, at the recommended maintenance dose of 1 tsp. in my water.  No more sore muscles!  No more problems lifting and carrying.  My yoga teacher even commented on my improved ability to stretch into advanced positions.  Perhaps it is just me, but I do feel the difference.  It took a few weeks, maybe a month to regain this flexibility.  My blood pressure also dropped back to normal as it had been slowly rising while on the seltzer formula.  I monitor this daily and have done so for several years.

Yes, the cost factor is important.  At $29.99 per 8 oz bottle of ReMag, it provides 48 teaspoons (1 maintenance dose = 1 teaspoon)  at a cost of $.62 per daily dose or just over 6 weeks worth of magnesium supplementation.  As it is readily absorbed at 100%, a lessor amount is needed than other forms of  magnesium in other forms which are absorbed at much, much lower percentages of intake. 

My thoughts are that everyone needs to keep trying various formulations to find which works best for you.  I find that ReMag is convenient, works well for me and is much easier than lugging and storing liters of seltzer.   I haven't calculated the costs of seltzer magnesium.

135
General Discussion / Re: Carolyn Dean - Magnesium for Heart Arrhythmia
« on: August 11, 2016, 10:25:54 AM »

Boundless,

While you may be 100% correct, I still think that given the poor mineral quality of our foods and the difficulty our body has in absorbing mineral supplements, that Dr. Dean provides a good first line option with her readily absorbable ReMag and ReMyte products, or even just using other ionic supplements which are also absorbed fairly well. 

It takes a long time (months? years?) for your organs to recover from the nutritional insufficiencies of the foods most of us grew up with.  The older you are and the more compromised your health, the longer it takes for recovery.  Only recently has gut biome, piconic minerals and mitochondria production even been considered to be important to our health. The notion that heart disease, alzheimer's and diabetes probably has a basis in our nutrient intake and that the quality of our altered, pesticide laden, chemically enhanced food may be increasing their onset has just started to be discussed by reputable people.

While magnesium and other assorted mineral deficits may not be the only cause of arrhythmias, it certainly can't hurt to make sure you are not deficient in them.  On another topic we discussed iodine for thyroid health.  One of the posted articles suggested that it could take a year or more for your thyroid to actually improve with the supplementation.   

At least these topics are being discussed in the mainstream now.

136
Wheat Free Recipes / Re: Zoodles
« on: August 10, 2016, 12:27:33 PM »
Rita,

I had to have a honey bee hive taken out of my Victorian home by a beekeeper.  The hive was in the roof of a Victorian window well.  They made an opening above the trim and under the roofline.  A large square of shingles were removed and the roof decking cut open to remove the hive.  They used  a special vacuum to vacuum up the bees and deposit them in the new hive which the beekeeper took with him.  This was an all day process.  The beekeeper had a special suit and hat for protection.  A very expensive removal!  A new roof was going to be installed on the entire house so the charge didn't include that. 

There are various beekeeping clubs, local, state and national conventions and conferences.  This is a big business!  Not just for hobbyists.  I had to wait a few days for the beekeeper to show up because most of the beekeepers who would do this kind of removal were at a NJ University Bee Convention. 

It is very disconcerting to have honeybees flying around your rooms.  I learned that if you don't remove the hive, the hive will grow and honey can drip
down your walls or through the ceiling.  If the hive doesn't survive, then the wax and honey will eventually decay.  This will keep attracting more insects and sometimes animals to that area to get at the honey. 

This was dramatic enough for me!  I just can't imagine being a beekeeper and the drama you must go through.

137
Wheat Free Recipes / Re: Zoodles
« on: August 10, 2016, 06:31:46 AM »
My very favorite recipe for using up zucchini is an oldie from The Silver Palate Cookbook (1980's).  Delicious hot or cold.  Can be frozen.  This is great for those extra large zucchini which seem to grow overnight. 

ZUCCHINI WATERCRESS SOUP    serves 4-6

4 TBS butter or coconut oil
2  C onions coarsely chopped
2 lbs zucchini, trimmed and coarsely chopped
1 bunch watercress trimmed *
S&P to taste
Splash of fresh lemon juice (optional)

* save a few leaves for a garnish

In soup pot, melt butter or oil.  Saute onions until translucent, just before they caramelize.  Add chicken stock to pot, then zucchini.  Heat until zucchini is soft. In same pot, use an immersion blender to puree or pour into your blender.  Add S&P and lemon juice if needed.


Serve hot or cold.  Freezes well.



138
Wheat Free Recipes / Re: Casseroles
« on: August 08, 2016, 07:24:53 AM »
I would use the shredded chicken in a Shepherd's or Cottage Pie recipe instead of ground beef or lamb.  You would use pretty much the same spices and technique for an ersatz chicken pot pie.  Or, you could make your usual pot pie recipe and just place a crust of your choosing on top.

139
Wheat Free Recipes / Re: DJ Foodie book - Taking Out The Carbage
« on: August 08, 2016, 04:11:16 AM »
Good find!


I like the fact that he is an experienced chef and has spent a lot of time and effort to develop flavor using low carb ingredients in his dishes.  His explanations are easy to understand and the recipes aren't complicated. 

140
General Discussion / Re: Probiotics?
« on: July 26, 2016, 05:08:44 AM »
An immersion blender is a stick-like electrical tool which you hold in your hand and place in a container to blend, whip or puree' food.  Some models come with attachments for chopping small amounts of ingredients like a food processor.  Very handy tool for your kitchen.  Excellent for pureeing soups.  Prices vary depending on the strength of the motor and attachments.  I use this more than any other appliance.  Use your search engine to see the various brands.  These are sold in nearly every store carrying small kitchen appliances.


The fermentation process needs sugar to get it started and continue to ferment the food item.  This is for all foods.  Young coconuts have more sugar than old coconuts.  Coconuts contain carbohydrates which are 50% glucose, 35% sucrose and 15% fructose.  Fermented food, by definition, cannot be sugar free.  They do contain small amounts of sugar.  Coconut water contains the most sugars, the oil, butter and cream contain less and the fiber contains the least. 

141
General Discussion / Re: Probiotics?
« on: July 23, 2016, 02:38:00 PM »
Ask that person if you can make coconut milk yogurt which is thicker than kefir.  It is a similar, but slightly different process I'm thinking.  I add the berries and cinnamon to kefir, using an immersion blender.  Sometimes the berries are very sweet, sometimes they aren't so I can add stevia or monk fruit or any of those kinds of sweeteners to the mix. 

Some of your favorite flavors can be used.  I have made chocolate kefir/yogurt using cocoa powder and a bit of sweetener if needed.  Lemon, lime or orange microplaned zest, pumpkin pie spice and many other flavors can be used. 

By the way, you might want to check the amount of fructose or other sugars in coconut.  I believe it is fairly high which is why Dr. Davis doesn't recommend using the coconut nectar as a sweetener.  I know that I have to add 3X the amount of water to the coconut water I buy because it is just too sweet for me. 

142
General Discussion / Re: Probiotics?
« on: July 22, 2016, 03:44:52 PM »
Lucky you!  You can make yogurt as well I think.  I like to add berries and cinnamon to the yogurt to make a smoothie for variation.

143
General Discussion / Re: Probiotics?
« on: July 22, 2016, 05:56:38 AM »
Dr. Perlmutter had a recent article about children and ear infections with studies citing s. salivarius as the most commonly helpful strain for ears, throat, teeth, gums and sinuses.  Very few probiotics have this strain of bacteria in them.  I found a company who produces this strain and it looked pretty good to me.  There are several products, one is for dental health and this is chewed or allowed to dissolve in your mouth.  The other is a specialized time release pill for your intestines.  The company is called Hyperbiotics and the web site is hyperbiotics.com for more information.  The cost is reasonable for a good quality probiotic and this is available at Amazon and iherb.com as well.  The reviews on Amazon are excellent and worth reading if you are curious. 


If the links don't work, use your search engine.

144
General Discussion / Re: Thanks for reporting SPAM
« on: July 20, 2016, 01:58:00 PM »
Bill,

There is no way of understanding their motivation.  Just think of them as having grain brains on a sugar high....their thinking is "off" and their decision making abilities are compromised.  Dr. Daniel Amen, MD has written about the changes in your brain and how it really effects your life and health.  Dr. Perlmutter's classic book "Grain Brain" also discusses this phenomenon of behavior, critical thinking, poor decision making etc. all caused by grains, sugars and consistently high blood sugars.  Maybe these people are paid to do this to promote products.

145
General Discussion / Re: Probiotics?
« on: July 20, 2016, 09:03:16 AM »
Michael,


Most fermented foods start with a little bit of sugar to begin the fermentation.  You might want to ferment your own foods like sour kraut, lemons, kimchee, pickles and the like.  Also, raw dairy products produces yogurt,kefir and cheese which are far superior to the pasteurized dairy because all the enzymes are not boiled out during the pasteurization process.  The lactose sugars are easily digestible and should not change your blood sugar.
Worth checking out!

146
Personal Diaries / Re: I really didn't drop off the earth....
« on: July 20, 2016, 08:57:21 AM »
Deanna,


That is a favorite of mine as well.  The turnip in soup is a great idea as well!  I usually use the crust of parmesan if I can get it.  Now I can use a turnip.   8)


I am continually amazed at how good food tastes to me now!  Instead of bland and needing lots of spicing, I find that the fresh from the farm, organic, grass fed, pastured etc. really does make a difference in flavor.  I recently found a source of raw dairy products and am thoroughly enjoying them.  I've lost a few pounds drinking the kefir, eating the yogurt and using the milk!  I even have more energy so I know that my body likes what I am feeding it!




147
Food Elements / Re: Splenda
« on: July 20, 2016, 07:04:29 AM »
Michael,


The Ultimate Life brand carries xylitol made from birch (tree) sugar.  It is called The Ultimate Sweetener.  While expensive because the container is 1.75 lbs., it lasts a very long time.  This sells out quickly so if you see it, buy it!  I liked the taste and used this brand until I couldn't find it anywhere.
iherb.com carries it, but is currently out of stock.  Most of the other xylitol you find is made from corn products and I didn't like them at all.
The Ultimate sweetener was the best with no after taste and usable in hot tea or coffee and cold drinks. 


Remember that everyone reacts differently to the taste, so if you purchase some and don't like it, other family members might or even after a few months you might readjust to the taste. 




148
Personal Diaries / Re: I really didn't drop off the earth....
« on: July 17, 2016, 03:59:53 PM »
Deanna,


I seem to remember that the discussion of turnips was mainly that they were considered much too high in carbs for people just starting out this WOE.  Lila had gone to a conference and they were serving mashed or fried turnips. Many of us never really ate turnips before and has no idea how to cook them.  It was recommended that you try to purchase the white-purple smaller turnips with their greens.  The greens are delicious sauteed like you would cook spinach or kale.  The small white and purple turnips were cooked like you would cook potatoes.  They are fairly inexpensive, seasonal and readily available. 


The forum discussion further indicated that turnips are not rutabagas!  Rutatbagas are wax coated, grapefruit sized and very hard to cut.  They are related to the smaller white-purple ones., but not the same.  While tasty when cooked properly, these can smell up your house. if cooked too long, like cabbage.


I always think of Lila and this forum whenever I fix turnips.  I don't eat them often, but do enjoy them during the cold weather.  Now I am not nearly as strict with the 50 carb daily limit Dr. Davis suggests and I do eat more root veggies which increases carb intake but eat them in a limited manner. 



149
General Discussion / Re: Weight wall success stories
« on: July 16, 2016, 08:31:34 AM »
Michael,


That is only part of the problem.  The other parts are their attitudes, their unwillingness to try actually cure a patient and their inability to adapt to new ways of practicing medicine.  They believe that the drugs they prescribe are doing "something" even if there are awful side effects.  As a group, they stopped trying to heal you, preferring to treat only symptoms.  Palliative medicine keeps their offices filled with patients and the entire medical field growing and their machinery used.   Few doctors actually consider that the food you are eating might be causing you all the health issues you suffer and if they did, they would find themselves at great odds with the medical machine. 


The only way to get the entire industry to change is by individually adopting a healthier no grain, no sugar, low carbohydrate diet.  When enough people do this, doctors will start listening and change their way of practicing medicine.....one patient at a time.   You are not alone and your experience has happened to all of us.  We either change doctors or just used them as a way to get blood work done. 








150
Personal Diaries / Re: I really didn't drop off the earth....
« on: July 16, 2016, 04:32:03 AM »
Glad to hear from you Lila!

I wanted you to know that your discussion of turnips had a very big influence on me.  I never ate them because I didn't know how to prepare them.  You started the discussion here and now I prepare them on occasion, more often in winter.  I try to be  careful to keep my carb intake low.

Experiencing the food on these fabulous journey's must be delightful.  I hope you will be willing to share them like you did with turnips.   

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