whoMe, part II - healing foods - Page 3

[Theloose]

:

I think she's reacting to the soy in the CLO/fish oil.

Anyone know of a way to get EPA in quantity (~1800mg) without soy? Preferably that I can buy in person(I'll order fermented CLO, but it won't be here for a week or two)

(I just saw I forgot to actually post this yesterday, no wonder nobody responded!)

[menomena]

we also react to the soy in nordic naturals. we do twin labs CLO (unflavored) with seemingly no issues.

[changingseasons]

Yep- TwinLabs for us too. No soy.

[Theloose]

Alright. Next task: carbs.

Right now we're doing mostly white rice (no antinutrients) cooked in bone broth (for calcium). We're leaning on it heavily for feeling full, cause it's easy, and cause it's yummy in things like mexican rice and risotto.

What I'm looking for:
Lower insulin load
Use for bone broth
Satisfied/full feeling

It doesn't all have to be the same thing at all, that's just part of why the rice is so convenient right now. I think I'm finally motivated enough at this point (insulin increases inflammation) to actually make the extra effort.

[tanyalynn]

I've used stock as a thickener/glaze type thing on various root veggies/tubers, it adds a really nice mouth-feel and a good taste. I guess it's sort of braising, but let the liquid cook off til you're just left with a thick sauce.

[dannic]

Can you use brown rice? WE LOVE JASMINE AND BASMATI b rice. I love roasted winter veggies (can't recall your list, too lazy too look it up) sweet potatoes, carrots, acorn, butternut squashes, olive oil, salt, pepper, thyme, garlic, red onion...can add a chicken in there. MMM! (eek, I'm gonna feel bad if you can't tolerate any of that!) HTH!

[WuWei]

Gravy. :


Pat

[Theloose]

Thanks, I'd forgotten about gravy. How could I forget about gravy?

Our no list:
Gluten
Dairy (butter is safe, I have high hopes for the rest)
Soy
Corn
Almonds/stone fruit
Potatoes
Zucchini/summer squash
Xanthan gum

[Theloose]

Okay, as I mentioned before, I'm looking into lowering insulin levels. I'm coming up with South Beach (I refuse to follow anyone else's diet. If it has a name, it's out ) and low fructose.

So low carb/low GI and especially low fructose.

I think that means only non-flour whole grains as a condiment/for interest rather than a focus of meals. No sugar. No juice. Fairly limited fruit. How does honey fit in? Does it get a free pass?

I want to have grains mostly boiled/fully hydrated (as opposed to baked into bread type stuff) because of the TF influence, and because it just seems to make sense to me. But I've tried that before and I tend to feel deprived and fall off the wagon.

I think it's important to make exceptions for special occasions. Maybe that will help with sticking to it? If the main issue is insulin, then the occasional sugar spike won't be that big of a deal.

[tanyalynn]

The insulin thing is part of the reason I'm very, very slowly transitioning us to paleo. Cooking lately has vacillated between good, interesting meals and fall-back pathetic convenience stuff. So that's not really a strong argument for paleo.

I don't think honey gets a free pass, either from the nutrition approach (I think it's nutrient-depleting) and from the did-people-eat-lots-and-lots approach. It seems like a special occasion thing.

It does make sense to make exceptions for special occasions, see how you feel.

[Theloose]

First, quinoa doesn't seem to be causing any heartburn issues, so it's going to officially replace rice. Low GI, and it's a grain so I'm assuming low in fructose as well.

Next, I want to start regularly getting magnesium into dd and see what it does. If any of you posted about her, I'd be hounding you on the magnesium. It's time to listen to my own advice

I want to supplement - because I think her need goes above and beyond normal and healthy, and I don't think it's fair to ask a 2yo to eat a diet that totally centers around magnesium. So I'm thinking powders dissolved in liquids. We've done 'bedtime potion' in the past, which 'makes her very sleepy' but it seems to be too concentrated of a dose all at once, and we're not reliable about it. Which brings me to the next issue - the girl takes after her mom and doesn't drink during the day. I think I'm fixing it in myself by really pushing the salt. Given how she demands salt for her food, and how I'll let her taste my super salty water and she goes back for more, I'm thinking she could use the same treatment.

So my hope is that I can give her salty magnesium water, and then she'll be more interested in drinking and staying hydrated. I think the best plan of action will be to put it in her sigg bottle - that way it's invisible and it's more fun to drink. I wonder if just adding Mg to salty broth would work as well?

Alternatively, I could make myself salt water each morning, and give her sips, then just give her magnesium water. That might taste better.

Okay, I'm coming up with a plan here...
Pancakes or porridge for breakfast, made with lots of eggs and served with lots of butter. Grain will be either GF oats, leftover oatmeal, or brown rice flour. Liquid will be 'mineral water' bone broth.

Leftovers (from dinner) for lunch.

Dinner will be the usual, but sub quinoa for the rice, still cooked in bone broth. Plus lots of soups and lots of gravy (made with the brown rice flour+reduction). Aim for at least a cup of broth per meal (likely less at bfast and more at dinner).

In reading all about insulin, it seems that it's a good idea to balance your carb intake with exercise. We've been going on hikes lately, and I've been LOVING it. So I'm going to make a point of getting out and going on a hike at least a couple times a week. I think I'll choose specific days, and those'll just be 'hike days.' And since the weather is no longer wet, I'll try to bike places instead of driving, planning ahead for the time it'll take. Which involves fixing the flat on the bike without a kidseat, so dh can ride *it* to work. Between hikes and bikes, I think I'll do a good job of meeting my personal exercise needs.

[WuWei]

I just mix a bit of Natural Calm in a small amount of water and ds downs it from a 1 ounce medicine cup. Sipping from a tea cup, or using a syringe herself, or a straw or other fun 'tool' seems to make it fun.

You might try broth in the sippy cup with salt in the morning. It is yummy. The Natural Calm tastes a bit tangy/sweet. Not sure how well it would be hidden in broth. Probably too 'tart'.

I'd recommend using milk kefir to soak the quinoa overnight to help predigest the proteins. Or are you discarding the soak water? If not, rinse the quinoa first, due to the outer coating of saponin, which can give a bitter taste.

Are you doing the Sue Gregg blender batter pancake process of soaking (any) whole grains and freshly grinding them in your blender? It is SOO EASY and much more nutritious. :: I use the milk kefir for the soak here too. http://www.suegregg.com/recipes/brea...erwafflesA.htm I throw (soaked) almonds into the batter for the extra protein. I've added pumpkin seeds to the batter for the zinc too. And a few Brazil nuts (selsnium).


Are you eating Bubbies sauerkraut for the cabbbage/stomach acid benefits? What about lemon in your salt water? (I tried lemon, salt and magnesium and barely was able to drink it though.) Individually, it is much more palatable, imo.

Btw, exercise in the morning increases metabolism for the whole day. Did I just write that on your other thread too?


ETA: what about EFAs? Salmon? What about iodine?


Pat

[Theloose]

Originally Posted by WuWei

I just mix a bit of Natural Calm in a small amount of water and ds downs it from a 1 ounce medicine cup. Sipping from a tea cup, or using a syringe herself, or a straw or other fun 'tool' seems to make it fun.

You might try broth in the sippy cup with salt in the morning. It is yummy. The Natural Calm tastes a bit tangy/sweet. Not sure how well it would be hidden in broth. Probably too 'tart'.

I think I'm going to just dissolve mag citrate. It's a little tart at first, but as it sits for a minute it just tastes kinda like chocolate without the chocolate Pretty bland and easy to hide. It seems to make lemonade taste like gatorade.

I'd recommend using milk kefir to soak the quinoa overnight to help predigest the proteins. Or are you discarding the soak water? If not, rinse the quinoa first, due to the outer coating of saponin, which can give a bitter taste.

how did I forget about soaking? We'll have to trial milk kefir before we can do that, but trialing raw goat milk kefir is VERY high on our to do list. But yeah, I throw out soaking water most of the time.

Are you doing the Sue Gregg blender batter pancake process of soaking (any) whole grains and freshly grinding them in your blender? It is SOO EASY and much more nutritious. :: I use the milk kefir for the soak here too. http://www.suegregg.com/recipes/brea...erwafflesA.htm I throw (soaked) almonds into the batter for the extra protein. I've added pumpkin seeds to the batter for the zinc too. And a few Brazil nuts (selsnium).

but that makes for more dishes. Nah, I'll give it a try, that's a good idea. I've been choosing rice because it has fewer antinutrients, and I haven't bothered soaking oats since they're already heat processed, so it's not worth the effort.

We can't do almonds

Are you eating Bubbies sauerkraut for the cabbbage/stomach acid benefits? What about lemon in your salt water? (I tried lemon, salt and magnesium and barely was able to drink it though.) Individually, it is much more palatable, imo.

I'm doing homemade sauerkraut, but yeah, I should make some more ferments. This batch sat out too long, so tastes a bit funny, so we keep forgetting to eat it. My sister is in town, though, and I want to show her how to make sauerkraut, so I think that problem will solve itself, in the best way possible

Lemon water I'm afraid to do. Last year I had a bunch of fresh-squeezed limeaid after a hike and dd had a bad reaction. I had been leery of citrus, but now I'm thinking she was reacting to my detox. Any ideas?

Btw, exercise in the morning increases metabolism for the whole day. Did I just write that on your other thread too?

Awesome. But it's really hard to get moving in the morning around here. dd and dh like to sleep in.

ETA: what about EFAs? Salmon? What about iodine?

I don't like salmon, unless it's wild and I'm not eating eggs (what does that tell you). I've been playing with fish oil for the EPA, but dd seems to react to the soy. I'm ordering fermented CLO, and we had a really bad day after trying twinlabs, so I'm just holding off until things settle. But it's high on my list.

Iodine, I've been making myself a pitcher of water with sodium ascorbate and a few drops of Lugols, then drinking it over the course of the day. I think I'm getting about 3mg or so/day. So not 'enough' but I'm definitely getting some. I really don't like kelp and other sea veggies though. And I've tried to like them. Not sure what that means...

[FairyRae]

Originally Posted by whoMe

I want to have grains mostly boiled/fully hydrated (as opposed to baked into bread type stuff) because of the TF influence, and because it just seems to make sense to me. But I've tried that before and I tend to feel deprived and fall off the wagon.

I've been choosing rice because it has fewer antinutrients, and I haven't bothered soaking oats since they're already heat processed, so it's not worth the effort.

What a/b coconut flour for pancakes and other baked goods? Grain-free, no soaking involved. Most recipes use LOTS of eggs as well.

I'm just getting into it and would love to hear other's thoughts on it as a flour alternative! It's expensive but a little goes a long way.

[lil_miss_understood]

Originally Posted by whoMe

I really don't like kelp and other sea veggies though. And I've tried to like them. Not sure what that means...

It means they're nasty, gross and vile. Put them in tomato juice.

[Theloose]

Originally Posted by FairyRae

What a/b coconut flour for pancakes and other baked goods? Grain-free, no soaking involved. Most recipes use LOTS of eggs as well.

I'm just getting into it and would love to hear other's thoughts on it as a flour alternative! It's expensive but a little goes a long way.

I've played with coconut flour a little, but it didn't turn out great and it wasn't intuitive at all to me so I gave up. I tried grain free for a while and didn't notice the amazing difference that other people report. Rice and oats, however, just *work* and so I use them up and buy them again

Originally Posted by JacquelineR

It means they're nasty, gross and vile. Put them in tomato juice.

But when something is that gross, isn't that how your body says "yuck, don't eat that?" And aren't there people who *like* that stuff? Just like some people *like* liver?

And when I force CLO, don't I seem to keep regretting it afterward?

[lil_miss_understood]

Originally Posted by whoMe

But when something is that gross, isn't that how your body says "yuck, don't eat that?" And aren't there people who *like* that stuff? Just like some people *like* liver?

And when I force CLO, don't I seem to keep regretting it afterward?

Sometimes it's just because we're not used to eating it. I mean, kombucha is absolutely vile to me. Does that mean I should definitely not have it? Or is it gross because I'm not used to it?
I read someplace that it takes as many as 60 "tastes" before a child will become accustomed to a new food. What makes us think it's any different for an adult?

[deditus]

I throw a piece of kombu in with bone broths - doesn't change the taste at.

[Theloose]

Originally Posted by JacquelineR

Sometimes it's just because we're not used to eating it. I mean, kombucha is absolutely vile to me. Does that mean I should definitely not have it? Or is it gross because I'm not used to it?
I read someplace that it takes as many as 60 "tastes" before a child will become accustomed to a new food. What makes us think it's any different for an adult?

You're pregnant and nursing a toddler and have mercury fillings. You definitely shouldn't be doing kombucha right now (isn't that the consensus around here, at least till your detox pathways are open?)

And dd isn't a picky eater at all. She likes everything. Except lately. But she's also been acting like she's constantly reacting lately. (I bet it's the butter, which is the one thing she gets angry if I put it on her food ). I was a really picky eater as a kid. I also had all the signs of undiagnosed food sensitivities. So yeah. I'm still not convinced it's a good thing for me right now.

But I don't *want* to start making ghee again. Sigh. Dd is miserable. I'll see what happens if I do...

[lil_miss_understood]

Originally Posted by whoMe

You're pregnant and nursing a toddler and have mercury fillings. You definitely shouldn't be doing kombucha right now (isn't that the consensus around here, at least till your detox pathways are open?)

And dd isn't a picky eater at all. She likes everything. Except lately. But she's also been acting like she's constantly reacting lately. (I bet it's the butter, which is the one thing she gets angry if I put it on her food ). I was a really picky eater as a kid. I also had all the signs of undiagnosed food sensitivities. So yeah. I'm still not convinced it's a good thing for me right now.

But I don't *want* to start making ghee again. Sigh. Dd is miserable. I'll see what happens if I do...

Although I agree that it is better for me, my nursling and my unborn LO for me to not drink kombucha atm, I don't think not being pregnant, or nursing would change the taste for me. I think it would still probably taste vile.
I'm just saying that sometimes it's just a matter of not being used to a particular food, imo.