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Messages - Bob Niland (Boundless)

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651
Food Elements / Re: Swerve
« on: June 27, 2013, 09:56:46 AM »
http://www.wheatbellyblog.com/2012/10/in-pursuit-of-sweetness/
"Swerve is a commercial product that is useful for baking, a combination of erythritol and inulin."

Used in this WB recipe:
http://www.wheatbellyblog.com/2012/08/peanut-butter-and-jelly-macaroons/

652
General Discussion / Re: Wheat Free Market Foods
« on: June 26, 2013, 06:10:54 PM »
We ordered at least one of all the edibles. Our shipment actually arrived a few days ago, but it was to our PO Box, which we don't check daily, and absent tracking information, we didn't know it was there. We picked it up today.

Logistics

2013-06-27 update: I probably did receive both an order confirmation and a tracking info email, but either deleted them or they go eaten by the spam trap. WFMF had a default configuration problem that was sending out these messages with a subject line of "Person's Name sent you a package”, which likely caused me to push it to Spam without even opening it. WFMF reports that their intent is send both order confirmation and shipment details emails.

Unboxing

The shipment was sent Priority Mail via large flat rate carton. Because WFMF uses USPS, this does mean that they can ship to PO Boxes, so your carton won't be sitting on the front steps in the hot sun, rain, or go missing. Theoretically, this should also allow easy shipment to APO/DPO/FPO addresses, but you'll need to ask WFMF about that.

Thanks to the USPS's infamous postal shredding centers, the carton was crumpled on all four corners, but there was no damage to contents. The bottles were individually bubble-wrapped. The resealable bags didn't need much padding, and shared crumpled newsprint paper protection with the cookies (which are packaged in non-rigid cellophane, and frankly lucked-out). WFMF will need to monitor cookie shipments and possibly consider more rigid containers for them.

Individual Packaging
All the products have completely satisfactory NF panels.

To answer a question I raised on WBB, the granola does list servings per package (10, 1/3 cup@), but has no serving suggestions (not a significant concern).

Only the bottled products had use-by dates (that I could find). WFMF needs to address this for the cookies and the granola, which clearly cannot have Twinkie-grade perpetual shelf lives  ;) .

Taste Testing

We immediately tried the shortbread cookies. They are excellent. I concur that they are a tad on sweet side, but I wonder if I would have noticed that absent the earlier report here. The other family member who tried one made no remarks about the sweetness. Where to set sweetness is a tough call on snack mimic products at this moment in history. It might be an error to adjust the recipe based on one or two reviews.

2013-06-27 update: I tried the granola this morning, and we have another winner. It is a tad sweeter than it needs to be (I used to go to great trouble to mix up my own no-sugar-added cereals). Again there's that challenge of trying to hit the market sweet spot, so to speak. I haven't figured out what my portion size is yet (the suggested 1/3 cup may not be enough, or it may be, if I switch from almond milk to heavy cream). We've already re-ordered mass quantities.

2013-06-28 update: We tried the chocolate chip cookies last night. Taste and texture were excellent, but again to the sweet side. This time, the family cook even remarked about the sweet. Looking at the ingredients, I see 4 different sweeteners: sugar (in the 60% chips), erythritol, molasses and monk fruit extract. That strikes me as 1 or 2 too many, and I really don't like seeing actual sucrose in a WB-friendly product. Two of these cookies is  between 40% and 73% of a meal's net carb limit (depending on how you count sugar alcohols as net carbs). The chips could easily be instead 85% cacao, or chocolate with an alternative sweetener.

2013-06-30 update: Tried the almond spice cookies now. Perfect.

Anyone who likes cookies needs to try all three flavors.

If the family cook hadn't become an expert at fabulous low-carb treats with just enough sweet, we'd be ordering the cookies regularly. We may keep a stock on hand regardless, once we have a handle on shelf life.

Even where our refined (2 years off wheat & sugar) palettes find the WFMF products as slightly sweet, I see the current WFMF products filling a current crucial market need: transitioning off conventional junk. I suspect that kids and many adults will love the granola and cookies just the way they are.

{we have not tried the sweetener yet}

653
General Discussion / Re: Paul Jaminet / Perfect health diet
« on: June 26, 2013, 10:46:38 AM »
> I'm not convinced low carb is our best option ..

I am, but I'm always open to new data and insights. I don't think we know the optimal numbers yet. Some paleo/primal advocates think we won't know for another 50 years.

As regards the  WB 50 net grams/day carb target, keep in mind how WB came about - Dr. D. was trying to find a diet that would reduce, if not reverse, heart disease (CVD). He did, but he may have chosen the 50 based largely on CVD outcomes. There are other health considerations, and a wider picture may put us at a lower or higher long-term intake target, with perhaps lower reserved for lead-in/ailment reversal. Or we may not get a stable number, because it might become a choose-your-risks situation.

> ... that's why I posted it ....


And thanks for doing that. I'm working on a project for which I need a well populated list of named low-carb diets, and PHD clearly is one.

654
General Discussion / Re: Paul Jaminet / Perfect health diet
« on: June 26, 2013, 05:04:43 AM »
Unless my math is incorrect, their daily recommendation for 600 calories from carbs is about 150 grams.

Although they exclude grains and sugars, my guess is that the net carbs is still going to be well over 100 (vs. 50 for WB).

"Rice noodles, rice crackers, and the like are fine, as are gluten-free foods made from a mix of rice flour, potato starch, and tapioca starch."

No, they're not. Blood sugar spikey.

That said, their recommendations are probably pretty close to what many WB followers actually end up at if they aren't paying close attention to net carbs, and PHD is clearly vastly superior to current consensus diets. The PHD does recognize that grains and sugars (esp. fructose) are hazardous, which, for example, Atkins does not.

There are lots of people and plans circling the same goal: optimal human diet. Those willing to contemplate actual outcomes, and fine tune, and not wallow in dogma, will probably all end up at the same place eventually, in terms of macronutrient balance, and specific food element include/exclude lists.

655
General Discussion / Re: Cancer and Ketogenic diets
« on: June 25, 2013, 07:51:10 AM »
I started paying attention to keto news when I figured out that WB is a borderline keto diet (an aspect of WB that Dr. D. does not really address {or deny}).

This was brought to my attention last December,
http://www.wheatbellyblog.com/2011/12/nails-in-the-coffin/comment-page-3/#comment-38095
from a story on CBN, who, impressively, did not ascribe the result as miraculous, but simply straightforward cause and effect.

A couple more such anecdotes led to Seyfried, and I eventually bought his book. He is not the only investigator working on this, but may be the most authoritative.

Cancer as a Metabolic Disease: On the Origin, Management, and Prevention of Cancer
 Thomas Seyfried
 ISBN-10: 0470584920
 ISBN-13: 978-0470584927

Interestingly, the cancer connection wasn't what he started out to do. He was trying to understand why keto controls epilepsy (which has been a known treatment since the 1920s). A student remark led the trail off toward cancer. Seyfried now feels like we know more about why calorie-restricted keto remisses cancer than we do about keto and epilepsy.

656
> Blue cheese has wheat in it.

How much? (Just asking, as I don't really know)

My guess is that unless you are celiac or acutely wheat-sensitive, it's not enough to be a big problem.

I eat it once in a while.

657
The base article for this thread has been updated, merged with the other 6 parts, migrated to, and is now being maintained on, the Cureality forum at:
A Lay Review of the AACCI “Analysis”

I remain a WFF user, and WFF users are welcome to continue commenting on it here, but I only want to maintain it in one place. I suggest posting any new comments to the former Part 1 thread.

___________
Bob Niland [disclosures] [topics]

658
The base article for this thread has been updated, merged with the other 6 parts, migrated to, and is now being maintained on, the Cureality forum at:
A Lay Review of the AACCI “Analysis”

I remain a WFF user, and WFF users are welcome to continue commenting on it here, but I only want to maintain it in one place. I suggest posting any new comments to the former Part 1 thread.

___________
Bob Niland [disclosures] [topics]

659
The base article for this thread has been updated, merged with the other 6 parts, migrated to, and is now being maintained on, the Cureality forum at:
A Lay Review of the AACCI “Analysis”

I remain a WFF user, and WFF users are welcome to continue commenting on it here, but I only want to maintain it in one place. I suggest posting any new comments to the former Part 1 thread.

___________
Bob Niland [disclosures] [topics]

660
The base article for this thread has been updated, merged with the other 6 parts, migrated to, and is now being maintained on, the Cureality forum at:
A Lay Review of the AACCI “Analysis”

I remain a WFF user, and WFF users are welcome to continue commenting on it here, but I only want to maintain it in one place. I suggest posting any new comments to the former Part 1 thread.

___________
Bob Niland [disclosures] [topics]

661
The base article for this thread has been updated, merged with the other 6 parts, migrated to, and is now being maintained on, the Cureality forum at:
A Lay Review of the AACCI “Analysis”

I remain a WFF user, and WFF users are welcome to continue commenting on it here, but I only want to maintain it in one place. I suggest posting any new comments to the former Part 1 thread.

___________
Bob Niland [disclosures] [topics]

662
The base article for this thread has been updated, merged with the other 6 parts, migrated to, and is now being maintained on, the Cureality forum at:
A Lay Review of the AACCI “Analysis”

I remain a WFF user, and WFF users are welcome to continue commenting on it here, but I only want to maintain it in one place. I suggest posting any new comments to the former Part 1 thread.

___________
Bob Niland [disclosures] [topics]

663
The base article for this thread has been updated, merged with the other 6 parts, migrated to, and is now being maintained on, the Cureality forum at:
A Lay Review of the AACCI “Analysis”

I remain a WFF user, and WFF users are welcome to continue commenting on it here, but I only want to maintain it in one place.
___________
Bob Niland [disclosures] [topics]

664
General Discussion / Re: Total Failure
« on: June 22, 2013, 05:43:14 AM »
> I have been on the WH diet for six weeks and have gained weight.

Well, you need to be on the WB diet, and not the WH diet  :) .

Have you seen:
http://www.wheatbellyblog.com/2012/10/i-lost-the-wheat-but-didnt-lose-weight-2/

What is your net carb intake per day?
Do you have the WB Cookbook?

665
Food Elements / Re: Xylitol vs. stevia
« on: June 09, 2013, 09:53:01 AM »
> So this tastes better than Stevia,? (which to me tastes horrible:))

I find that stevia's "edge" is softened completely by using it with citrus fruits.

We use it to make lemonade and margs. Use real fruit juice, ideally straight from the fresh fruit. Use orange extract instead of triple sec, which is often a sugar-heavy liqueur.

Note that the juice of 2 lemons and 1 lime is about 12 grams net carb. 3 grams of that is sugars, but less than 1.5 grams is fructose.

666
General Discussion / Re: Gwyneth Paltry
« on: June 02, 2013, 08:31:07 AM »
> Honestly, GP is so sanctimonious and full of herself that she might hurt this cause more than help it.

Nah. She just cancels out O'Reilly :).

Because this is about real near-term results, and not politically correct dietary theorizing, random celebrities representing random philosophies, are all going to show up extolling the benefits of grain-free low-carb, randomly.

As I said in the linked BoR WBB thread, those who might discount the WB message because of the posture of the messenger, are unlikely to be listening to that messenger anyway. And even if they do, they'll eventually notice the same message from a preferred messenger, at which point they're apt to say "hello, what's all this then?".

667
Food Elements / Re: Soy flour
« on: May 28, 2013, 08:56:56 AM »
Unfermented soy: avoid
Fermented soy: limited

Issues are phytoestrogens, simple allergy and GMO

668
Food Elements / Re: Sugar free maple syrup
« on: May 17, 2013, 01:22:49 PM »
> I remember Boundless recommending that in one of his comments...

Yep. It's what we use. Cheapest sources so far are Natural Grocer stores or mail order direct from Natures Hollow.

I use it sparingly, as I'm assuming that sugar alcohols [Xylitol] need to be treated as 50% net carb.

669
> I just created a google search engine for the wheat belly blog.

Great. Users do need to know, however, that it can take up to 24 hours for newly posted material on WBB to be found. That said, the Big G just found something I posted a few hours ago.

Users also need to know that this kind of searching sometimes doesn't find things that are there. For example, in the last few days "fructans" gets no results even though there is a user question and some discussion about it (that I added to this week). I was only able to locate it by searching my own local bookmarks.

Search engines, of course, don't actually search the entire (or even a subset of the) internet right now. They browse periodically, and load their own databases with what they find, indexed for faster retrieval.

Also, if you have a complex expression (literal strings, excluded words, date ranges, etc.), you'll need to use the G's own Advanced Search.

670
General Discussion / What kind of chocolate do you eat?
« on: May 05, 2013, 02:35:45 PM »
> Probably too much.

Using what assumptions and guidelines?

The problems with most things sold as "chocolate" are:
1. the monosacharides (sugars) used to sweeten them, and
2. the milk products in the chocs that are even further watered down

A dark choc containing only cacao and a benign alternative sweetener seems to have only considerations for:
a. net carbs (from the cacao itself), and
b. don't over-do it on the omega 6 fats

I'm curious to see if I've overlooked anything.

671
Food Elements / Re: Lupin Flour gluten
« on: May 05, 2013, 01:33:53 PM »
> "Celiac's eat it it must be gluten free."
> That is NOT something you should assume.

Correct. And I was imprecise about that. It's probably more a case of "but does not contain the a-gliadin-fraction that causes a reaction in those with celiac disease."

672
General Discussion / How to Use the Wheat Belly Blog (WBB)
« on: May 05, 2013, 01:27:24 PM »
The base article for this thread has been updated and migrated to, and is now being maintained on, the Cureality forum at:
How to use the Wheat Belly Blog

I remain a WFF user, and WFF users are welcome to continue commenting on it here, but I only want to maintain it in one place.
___________
Bob Niland [disclosures] [topics]

673
General Discussion / Lost in the subtext
« on: May 05, 2013, 11:17:24 AM »
> Question after question was from people unwilling to give up some form of wheat, some kind of grain.

I put this down to two factors:
  • That's the wheat talkin', as you point out.
  • Dr. Davis does not prominently promote the fact that he's advocating a VLCBK nutritional profile.
Very Low Carb Borderline Ketogenic (I may have just made that up :).)

We see the same problem on his blog, where the vast majority of "can I eat xyzzy" questions would never arise if people grokked the 50 net carb grams/day, 15/meal concept, and then just checked the NF panel on the box (or any nutrition website).
If you were already doing VLCBK, you wouldn't be eating much wheat. WB wouldn't be asking you to do much more: just make sure that 0 of your already low carb budget is gluten-bearing grains (or added sugars, esp. fructose; but you probably already knew about sugars, although maybe not about fructose).

674
Food Elements / Re: Lupin Flour
« on: April 26, 2013, 02:52:36 PM »
> Boundless mentioned it in this thread, so I thought I'd start a topic on it.

That link doesn't seem to go to my reply on wbb. Here's what I wrote there:
_____
It’s going to be your call, I suspect.

I see that celiacs use the flour, so it almost certainly doesn’t contain gluten.

The net carbs for modest servings (100 grams or less) appears to be acceptable.

The real issue might be whether this is an adequately safe human food:
 http://en.wikipedia.org/wiki/Lupin
 ‘Potential harms
 Lupins contain significant amounts of certain secondary compounds like isoflavones and toxic alkaloids, e.g. lupinine and sparteine. On 22 December 2006, the European Commission submitted directive 2006/142/EC, which amends the EU foodstuff allergen list to include “lupin and products thereof”.
Both sweet and bitter lupins in feed can cause livestock poisoning. Lupin poisoning is a nervous syndrome caused by alkaloids in bitter lupins, similar to neurolathyrism. Mycotoxic lupinosis is a disease caused by lupin material that is infected with the fungus Diaporthe toxica;[14] the fungus produces mycotoxins called phomopsins, which cause liver damage. Poisonous lupin seeds cause annually the loss of many cattle and sheep on western American Ranges.[15]
People with peanut allergy should generally avoid lupins. In one study[16] 44% of people with peanut allergy had a positive allergy test for lupin allergy and 7 of 8 who had a positive test and were fed lupin as part of a study reacted to this food.’
 ______
 As one user on a celiac forum put it:
 “I don’t eat anything that can kill my animals.”

675
Food Elements / Re: Almond Flour
« on: April 26, 2013, 06:45:46 AM »
We buy:
http://store.honeyvillegrain.com/blanchedalmondflour25lb.aspx

It comes in a blue, folded (not sealed) poly bag that fills the carton. Do not accept the shipment if the carton is damaged (hasn't happened to us yet).

We split it up into containers and/or ziplocks and freeze it.

HVG has frequent sales. If your need isn't urgent, wait for one.

HVG, at some point, is going to need to do something about their hideous company name.

676
Food Elements / Heirloom wheats
« on: April 25, 2013, 06:13:03 PM »
The base article for this thread has been updated and migrated to, and is now being maintained on, the Cureality forum at:
Heirloom wheats

I remain a WFF user, and WFF users are welcome to continue commenting on it here, but I only want to maintain it in one place.
___________
Bob Niland [disclosures] [topics]

677
Introduce Yourself to the Wheat Free Forum / Re: Boundless
« on: April 21, 2013, 04:20:17 PM »
> What food elements are the first that come to mind for you?

All the single foods and menu ingredients that people ask about over and over on WBB, plus arcane stuff that Dr. D. can't be expected to know about. For example:
  • more about recommended ingredients, like almond flour vs. meal, blanched vs. unblanched
  • more about warn-offs, primarily alleged heirloom wheats
  • alternative flours and thickeners (esp. the hi gly junk)
  • obscure stuff, like the lupin flour

I'm seeing this as people just starting threads, with the ingredient name in the subject line. The number of threads is apt to grow large quickly, but I presume that search really works here.

No matter what you do, of course, dedicated sub-forums may need to arise as topic demand requires, and some launched early and thought needed may turn out not to be. Let the statistical drift in the General forum be the guide.

This forum, if successful, may result in Dr. D. not standing one up (or charging a fee, since there will be a free alternative).

678
Introduce Yourself to the Wheat Free Forum / Boundless
« on: April 21, 2013, 03:03:09 PM »
The same person who uses that nym on wheatbellyblog since 2011-10.
http://www.wheatbellyblog.com/about-the-author/comment-page-20/#comment-19973

Topical suggestions for the new forum:
  • Food Elements - one thread per food ingredient
  • FAQ - probably a top sticky with other threads allowed
  • Low-Carb-Friendly Providers - requests/answers for recommendations by locale (managing the warn-offs could be a challenge).

I'm not sure how much time I'll have to spend here vs. wbb.

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