"Life Without Bread"
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Forrestdeva
Padawan Learner
Working so hard to convince my Husband to give up bread, evil white bread. As a Diabetic I've had to watch carb intake and now with consuming more meat find it easier to decrease carbs on a daily basis. Making a conscious decision to consume more fat is my new agenda. As a child my Grandmother cooked many things in bacon fat, oh the flavor was so exceptional. Will be searching out an organic Farmer with healthy pigs for lard.
Forrestdeva said:
Hi Forrestdeva,
Maybe you shouldn't work so hard to convince your husband to give up bread. I think it would be better if you focus on your diet, and when he will see changes on you, that you feel and look better, maybe he will be curious then and ask you about it. It is not easy to cut out gluten because it is addictive and he will do anything for that slice of bread, and he will also make excuses why not stop eating it. It is something I see everyday in my home, and all I can do is have more understanding for them and not pushing anything if I don't see that they are open to it.
I hope this helps a bit. :)
Today is my five year anniversary since I began the diet/detoxing experiment on myself. Not only did I stop the deterioration that was going on in my system (and on a fast downhill slide), I think I've reversed quite a bit as well. I feel better than I did when I was a kid most of the time.
The most profound effects have been noted in relation to:
1) total elimination of gluten and dairy.
2) the ketogenic experiment of last summer/fall.
3) EDTA detox and blood donation from this year.
In between there were long spells of just sorting out glitchy things, small experiments with this and that and learning mostly to leave "that" out completely though occasionally, I found I could tolerate a little bit of "this." Slow, incremental improvements that were sometimes so slow that it was only after months that I was able to look back and really notice.
Through it all, the two things that I have excluded absolutely religiously are gluten and dairy and I think that is one of the major keys.
The most profound effects have been noted in relation to:
1) total elimination of gluten and dairy.
2) the ketogenic experiment of last summer/fall.
3) EDTA detox and blood donation from this year.
In between there were long spells of just sorting out glitchy things, small experiments with this and that and learning mostly to leave "that" out completely though occasionally, I found I could tolerate a little bit of "this." Slow, incremental improvements that were sometimes so slow that it was only after months that I was able to look back and really notice.
Through it all, the two things that I have excluded absolutely religiously are gluten and dairy and I think that is one of the major keys.
sitting said:
Well, the reaction was so nasty that I haven't tried it again. Same with almonds and almond milk. I just don't want to re-experience that. However, it's been a long time since I tried either so I may give it a whirl.
In general, though, I've found that anything that can be identified as a "seed" - which is what a coconut is - is deadly to me. But then, isn't cocoa bean a seed? And coffee bean? I manage to have a bit of both now and then though too much seems to be a bad thing.
So, I'll give almond milk and coconut milk a try and see what happens. I don't like the taste of coconut oil. Nasty.
mcb
The Living Force
Laura said:
One thing to consider is that while the "elimination/challenge" protocol is generally a good idea for food testing, where you eliminate a food for a period of time and then consume a lot (or quite a bit) over several days, there are other reasons you might react to a food besides having a direct issue with the food itself.
While it might seem like common sense, I have made this mistake myself (oh well): re-introducing a food to which you have reacted badly should be done very carefully; this is not the place for protocols. You might even discover that there is a threshold below which the food is fine. If this is the case, it could point to specific liver detox issues, or the presence of a pathogen, or who knows what. If the real cause is then eventually eliminated and you have healed, you could be fine with the original food from there on out.
Hopefully things will not be this complicated for most people, but for those that can't seem to resolve food issues, it's vital to keep at it and keep learning and experimenting. It seems to be key feature of some of our "lesson plans."
JGeropoulas
The Living Force
The coconut oil made by "Buried Treasure Liquid Nutrition" (buriedtreasureln.com) has no taste whatsoever and is standardized to 60% (1 tsp = 5 grams saturated fat, 4.75 grams MCT). I buy it by the case and swig it out of the bottle during the dayLaura said:
. Makes a great skin conditioner for chapped hands and calloused feet too.
mcb
The Living Force
JGeropoulas said:The coconut oil made by "Buried Treasure Liquid Nutrition" (buriedtreasureln.com) has no taste whatsoever and is standardized to 60% (1 tsp = 5 grams saturated fat, 4.75 grams MCT). I buy it by the case and swig it out of the bottle during the dayLaura said:
It should taste good, although the taste of the oil alone is muted. Different people taste the same food different ways, though, and a "nasty" taste could conceivably indicate a need to avoid it altogether. Sensitivity to coconut oil seems to be uncommon, from what I can tell, outside the forum anyway.
I was buying a high quality organic coconut oil at Whole Foods Market until they discontinued the brand. Their customers seem to want organic crap, not too expensive, so that they can delude themselves into thinking "organic" somehow equates to "healthy." Now I buy Dr. Bronner's coconut oil, which also has proven to be quite good. So far the store has only discontinued the large size jar of that, again, presumably because it was "too expensive" even though the smaller jar actually costs more per unit volume, but some customers can be pretty dumb -- maybe the vegans? If it is the vegans, at least they are taking in some fat if they consume coconut oil. (When I was a vegan, I was taught to shun oils.)
OK, finished venting. I guess it's time to start ordering coconut oil in quantity by mail.
Minimally-processed coconut oil tastes pretty good to me, but coconut is generally a dessert flavor which just doesn't mix with beef and most other things we would consume. If too processed, it's possibly a bit rancid, and not nutty enough to taste good even by itself. I've found it's hard to make things taste good with coconut oil. I have not tried the flavorless kind, though I've been considering it.
My brother has linked coconut to headaches.
My brother has linked coconut to headaches.
mcb
The Living Force
monotonic said:
Too much MCT oil, of which coconut oil is a weaker example than the concentrated forms used in some KD therapy, can cause abdominal cramping and other major GI disturbances. Perhaps this milder form (coconut oil) can do the same in sensitive individuals.
I think it tastes great with beef, so there is that individual sense-of-taste thing again. And coconut oil is one fat I could eat with a spoon out of the jar, if I weren't already eating enough fat. But I am, and my appetite balks at the idea (not my taste).
You definitely don't want to buy cheap coconut oil; there's no telling what went into it. I won't buy it if it comes in a plastic jar, which eliminates many brands right off, and I am suspicious if it even has a plastic lid (on a glass jar).
Well, I don't like anymore the taste of the coconut oil.
So in the last couple of months, I have bought coconut flakes and I do a kind of butter with it. It is really delicious.
Since I'm not allergic to almond, I mix 1 part of almond butter with 1 part of coconut butter (home made). It tastes yummy.
So in the last couple of months, I have bought coconut flakes and I do a kind of butter with it. It is really delicious.
Since I'm not allergic to almond, I mix 1 part of almond butter with 1 part of coconut butter (home made). It tastes yummy.
mcb
The Living Force
Life With Organ Meats
Chris Kresser has a new post on his blog about eating organ meats. (His is no disinfo site, although he isn't a great fan of ketogenic diet "unless it is needed," so I might as well embed the URL.)
He doesn't mention the trials of trying to find organ meats in the city, and he has indicated that it is not too hard where he lives. Here, I am stuck with Whole Foods Market for the time being, and the best I can do is frozen calves' liver when they happen to be able to get it, but fortunately
Our plan, which is taking just short of forever, is to put a freezer in the garage and buy grass fed meat -- including organ meat -- in bulk. That is, when we finally find a competent electrician that can add a freezer outlet to the garage. Have you ever tried to find a competent electrician? It's harder than finding local organ meat by far.
I don't see any way around buying frozen organ meats, but maybe that is really for the best. The meat can go bad very quickly otherwise, and if you are cooking for one or two then you don't eat very much at a time. Too much liver in particular could represent a concern for iron overload. Maybe some of the other organ meats are better in that regard and could be eaten more frequently? I don't know. If you had a whole family or other group of people living together that eat in an extraordinarily healthy fashion then the issue might go away.
Chris Kresser has a new post on his blog about eating organ meats. (His is no disinfo site, although he isn't a great fan of ketogenic diet "unless it is needed," so I might as well embed the URL.)
He doesn't mention the trials of trying to find organ meats in the city, and he has indicated that it is not too hard where he lives. Here, I am stuck with Whole Foods Market for the time being, and the best I can do is frozen calves' liver when they happen to be able to get it, but fortunately
Our plan, which is taking just short of forever, is to put a freezer in the garage and buy grass fed meat -- including organ meat -- in bulk. That is, when we finally find a competent electrician that can add a freezer outlet to the garage. Have you ever tried to find a competent electrician? It's harder than finding local organ meat by far.
I don't see any way around buying frozen organ meats, but maybe that is really for the best. The meat can go bad very quickly otherwise, and if you are cooking for one or two then you don't eat very much at a time. Too much liver in particular could represent a concern for iron overload. Maybe some of the other organ meats are better in that regard and could be eaten more frequently? I don't know. If you had a whole family or other group of people living together that eat in an extraordinarily healthy fashion then the issue might go away.
