whoMe, part II - healing foods

[Theloose]

Part I is at detox pathway guinea pig
That thread is getting too long, and it's not so helpful that way. Too many wrong turns to weed through.

Here's the cliff notes version:

I'm trying to heal my daughter and my food sensitivities by opening our liver detox pathways nutritionally.

My MTHFR genes say I need to get lots of food folate, and avoid folic acid in supplements (and fortified foods). By replacing my B complex with individual B's plus food folate (in the form of lentils), I saw HUGE differences in myself and dd (for the better of course!). Those differences revolve around increased BH4 levels and increased methyl groups. But then I realized that the lentils were giving me reflux and I couldn't stomach that much chicken liver. Now I know that french green lentils are fine, but other green lentils aren't (they look totally different).

I ordered some folapro to keep up with the folate while figuring out food sources, but I think I used up our molybdenum stores. Folate and molybdenum and purines are involved in making new BH4.

Meanwhile, I was getting dependant on pantothenic acid (B5) to support my adrenals. With some brainstorming help, I realized that I had created a deficiency in cysteine by supping so much B5. Now I increase my mag when my adrenals are slipping and keep the B5 constant.

In this whole process, I tried some detox supplements, but only got negative results (hairy tongue from NAC and lots of congestion from MSM) and came to the conclusion that our calcium ion channels are stuck open. I was thinking that would be due to eating lots of protein (meat) resulting in high ammonia that increases glutamate levels, which holds open Ca channels. But then I got a blood test back showing normal serum ammonia. Now I'm left wondering if that was the right test, or if I need to be searching out a different explanation. One other explanation is high levels of active vitamin D, due to low calcium intake. This one fits us pretty well, and so I'm actively working on getting us lots of bone broth - though I want to know just how much calcium is in there!

The latest part of the journey is teaching me about EFAs and how they make prostaglandins, which turn inflammation on and off. I have not been taking CLO, so I have decided it's time to start. Mostly for the EPA, but I'm happy to increase our A and D at the same time.

So where am I now? I'm at a huge life turning point. There's a lot going on IRL that I'm not going into here, but suffice it to say that it's time for me to stop leaning on supps so much, and it's time to focus on foods. I'm starting this thread in hopes that you all will help me figure out how to make that transition

[Theloose]

Okay. I want to create my own 'traditional' diet. I want this to be a long term, 'that's just how we eat' sort of thing. I'm happy to take baby steps, and to make changes along the way so we get it right, but that's my long term goal.

I want to look at meals from a holistic perspective, and address things like the order of foods and the importance of appetizers in addition to the nutrient content and ethical considerations of what I'm doing.

I want to eat fresh local foods in season. We already get 90% of our produce at the year round farmer's markets, and buy meat in bulk from local farms. I'm not opposed to buying things that aren't available here (like bananas, as opposed to blueberries in december) but I want to have a good reason for doing so (like choosing bananas over a B6 supplement).

I need to balance nutritional needs with the reality of preparation and what dh is mentally willing to eat. Family meals are really important to me and I'm not willing to prepare separate dishes. The taste of foods is really important to me, and I demand that my food is yummy!

[Theloose]

I think I would do really well on a shellfish based diet, but dh has had bad experiences, so isn't very adventurous beyond shrimp and scallops. I think I could win him over slowly. But that would also get expensive long term. He flat out refuses to eat brains and most other organ meats. Some are fine, so long as I hide them (like liver).

The nutrients I'm focused on the most right now are calcium, folate, molybdenum, zinc, magnesium and EPA.

As a starting point, I'm thinking bone broth as a soup first course for most meals and possibly for lunch. Lentils (cooked in bone broth) as a salad or as a soup. Oysters for zinc.

[MyLittleWonders]

Subbing as I think I'll learn a lot about myself from reading your journey.

[mtn.mama]

I like the way you're thinking. I'm certain my hubby would eat oysters every day... but they're damned expensive and are you worried at all about heavy metals/other toxins with them?

[changingseasons]

:

[lil_miss_understood]

Subbing.

[menomena]

i'm here, too. and have similar aims as yourself. i've also recently come to the conclusion that i need a batch of broth available at all times, especially for breakfast.

[chlobo]

I'm in.

[FairyRae]

Very excited to see this thread!

Lauren

[ASusan]

Have you had any success hiding liver (or other organ meats) in meatloaf?

I use a morrocan meat loaf recipe - http://www.inmamaskitchen.com/RECIPE..._moroccan.html

Perhaps too many spices and other ingredients for allergy babes, but easily modifiable and forgiving recipe.

[menomena]

i have pretty good success hiding buffalo liver in with ground buffalo for "taco" night. I saute up the livers and then puree them in the food processor with spices (paprika, clove, allspice, coriander, cumin, leeks) and EVOO/other oil. I think some vinegar, too. I brown the buffalo and then stir in the liver puree pretty much in a 50/50 ratio. It's sort of like a paste at that point - basically chunky pate. okay that sounds gross, but it's tasty. DH even ate it. I add tomatoes and/or zucchini and/or shredded cabbage and/or peppers and/or other veggies. then we put them on dosas or wrap them up in lettuce. I also make guacamole (avocados + oil + salt + lemon juice + leek/green onion/onion powder) to go with it. We get the Herdez brand salsa verde - no garlic and just the right hotness for dave & i. it's a veritable feast! :

[BeantownBaby9]

Originally Posted by ASusan

Have you had any success hiding liver (or other organ meats) in meatloaf?

: I hide 1/2 pkg of B&E chicken livers in my meatloaf and it gives it a really nice taste

As far as calcium, you can add it to your water kefir ...

With 4 cups kefir, the shell of one egg should be enough. But let the
> egg shell sit in the kefir in the fridge for at least 2 days. Moderate
> room temp is best, for the reaction is better in warmer conditions.

http://archive.kefirtanesi.com/re-ca...yazi70821.html

[FairyRae]

calcium from eggshells

Originally Posted by BeantownBaby9

As far as calcium, you can add it to your water kefir ...

Wow--this is awesome! What else could you put egg shells in to suck out the calcium? Sounds like anything acidic would work...What about adding them to other fermented beverages/liquids (I'm thinking of fermented veggie juice leftovers, kombucha, etc...)

Does anyone put them in bone broth?? (I realize there is only slight acidity from the vinegar or lemon juice or whatever we add...) Hmmmm....

Also, would you need to wash the eggshells (outside?) first??


So glad I'm reading this thread!


Lauren

[menomena]

Originally Posted by BeantownBaby9

: I hide 1/2 pkg of B&E chicken livers in my meatloaf and it gives it a really nice taste

As far as calcium, you can add it to your water kefir ...

http://archive.kefirtanesi.com/re-ca...yazi70821.html

egg shells in kefir! BRILLIANT!

[Theloose]

Wow, I have an audience!

Okay. My number one priority right now is calcium. I bought 50 lbs of grassfed beef 'pet bones' (labeled for human consumption, I asked) from US Wellness. I've been throwing a couple packages (2-3 lbs?) straight from the freezer, plus plain tap water into the (very big) pressure cooker and cooking for a couple hours. I then put that broth in the fridge, along with all the meat bits into the fridge, and do a second batch with just the bones (no marrow/connective tissue) to get some 'bone water.' The first batch gels REALLY well, and the second gels a lot more than I'd expect for bones with no connective tissue.

I use the broth for things like soup and gravy and anywhere I want good flavor. I use the bone water for cooking grains and lentils and anything where I won't be tasting it anyway.

I really, REALLY want to know how much calcium is in there. Stay tuned for project number next

My tentative plan is to have soup with every dinner (and sometimes for lunch?) that's made from leftovers from the night before, plus use the bone water for cooking all grains/beans/whatever.

[Theloose]

Originally Posted by mtn.mama

I like the way you're thinking. I'm certain my hubby would eat oysters every day... but they're damned expensive and are you worried at all about heavy metals/other toxins with them?

I've seen lots of people concerned about toxins in oysters, but haven't read any actual warnings. Do you have any links?

Also, since I'm still working on the assumption that I don't have major metals issues, I wonder if I can figure that I detox well enough that the nutritional benefit outweighs the toxin risk?

Originally Posted by menomena

i'm here, too. and have similar aims as yourself. i've also recently come to the conclusion that i need a batch of broth available at all times, especially for breakfast.

How do you use broth at breakfast?

Originally Posted by BeantownBaby9

As far as calcium, you can add it to your water kefir ...

http://archive.kefirtanesi.com/re-ca...yazi70821.html

I've seen that, about using acids to leach calcium out of eggshells, but for some reason, I've never actually done it. I think it was something about the form of calcium not being as beneficial? I've been liking bones as they would provide phosphorus in a pretty good ratio, it would seem...

[menomena]

broth at breakfast in the form of soup or something with eggs and potatoes. savory stuff for sure. even just a cup of broth w/salt before the meal itself...

[FireWithin]

I'm loving this thread.
I made a delicious pate that my boys didn't like (bummer). Great ideas about hiding livers. I'm going to try to make my next pate taste like liverwurst. My boys can't get enough of it but it is regular junky kind so we rarely buy it.

How about juicing? I now consider juicing to be a regular part of our diet. I always make some into ice pops for my boys. Who would have thought there would be an interest in lettuce and beet ice pops?

I really would like to get more Mo in our menu.

[changingseasons]

Originally Posted by Mammo2Sammo

I'm loving this thread.
I made a delicious pate that my boys didn't like (bummer). Great ideas about hiding livers. I'm going to try to make my next pate taste like liverwurst. My boys can't get enough of it but it is regular junky kind so we rarely buy it.

How about juicing? I now consider juicing to be a regular part of our diet. I always make some into ice pops for my boys. Who would have thought there would be an interest in lettuce and beet ice pops?

That's hilarious (the lettuce/beet pops). I really need to get a juicer!!!

I made my 2nd batch of pate yesterday, and actually added a couple of spices to it (the first spices I've used in over a year! ) and it is delish. DD thinks it's just ok, but she'll have a couple little bites.