NT February Thread - Page 2

[memory maker]

ok I am wanting to make some chili this weekend for the superbowl. I have a great recipe but the beans it calls for are canned. How can I convert it to dry beans so that I can soak them?

[TopazBlueMama]

I would just soak and cook the beans beforehand, then freeze or use the rest for something else. Chili sounds like a good idea for the Superbowl!

[JaneS]

Sorry everyone for the OT-ness here...

Mountain Mom,

But aren't these neurotoxins produced in the digestive tract? The bad bacteria/yeast produce the toxins themselves and send to brain. That is what my reading is telling me... just a few examples I can find right now.

http://aikidoaus.com.au/dojo/docs/2nd_braina.htm
http://www.sheilashea.com/candida.html
http://www.enzymestuff.com/conditionleakygut.htm
and the book, "Breaking the Vicious Cycle" regarding Brain Gut connection

Can you explain more about chlorella targeting neurotoxins specifically? Where is this info?

[mountain mom]

The reasoning behind using chlorella and other blue green algaes when dealing with die off and neurotoxins is that these organisms help to rebuild nerve tissue at the same time as pulling out the toxins and digesting them.

Neurotoxins are produced in the GI tract but they affect the nervous function of the entire body.

I can post up my links to the supporting research if you like but I am off to bed right now.

[RidentMama]

Wow! I wasn't expecting such a good lesson in regards to a cleanse. Please, post links, information, etc....I'm eager to learn!

Also eager for your book to be published!

Back on the NT topic...I don't know if this has been hashed out before, but what type of vinegar do you use when NT calls for it in a recipe? I've been using the distilled white, but find myself wanting to try ACV. Yes? No? What do you prefer?

[memory maker]

I was wondering if you could tell me some of your favorite things to use stock for. I know you can use it in soups. I also saw a recipe in Martha stewart for mac and cheese using stock that I want to try. Give me all your yummy ideas.


Also I was looking at my box of oatmeal this morning and it has a food pyramid on it. It has the grains at the bottom etc. I was trying to explain NT to my mom and thought I could do it better if I had like a NT food pyramid. Is there such a thing? If not, how would you best describe it?

[RidentMama]

Originally Posted by memory maker

I was wondering if you could tell me some of your favorite things to use stock for. I know you can use it in soups. I also saw a recipe in Martha stewart for mac and cheese using stock that I want to try. Give me all your yummy ideas.

We use it in stews/soups primarily, but I also tend to use it to cook rice, add to spaghetti sauce, and in place of hot cocoa after a cold day outside. I also know a woman from Germany who makes incredible liver dumplings cooked in a thickened stock.

[Saramomofmany]

Hope it's ok for me to join in...

I hope it's ok to join in. We haven't actually started the NT lifestyle yet...I got the book from the library and thought I needed my own copy, so got one off of mothering(Thanks to the mama who sold it to me ), and returned the book to the library since I was too overwhelmed, and wanted to wait until I got my book. Hopefully the book will be here in the next few days. I'm sure I will have questions...is that ok?

Some of ya'll are talking about the Maker's Diet...I got that book sitting on my bookshelf...how does it compare to Nourishing Traditions? Is it basically the same ideas? What about Jordan's other book, Great Physician's RX? I also got that from the library and there was so much info I bought that book too(still waiting on that one to arrive). Does anyone happen to have read all 3 books and could recommend one over the other? Are they interchangeable?

I know when I was reading NT and GP RX that I felt so overwhelmed and not knowing where to start. Do I just jump in and do everything right off, make small changes?? Thanks so much. Sara

[JaneS]

NT Food Pyramid

This is an interesting exercise. Here's my contribution to the NT pyramid. Maybe someone can take my info and improve on it.

At least half raw foods but I have no idea how to depict the other catagories.

Raw food include:

- raw grass fed dairy
- yogurt/kefir
- fermented veggies, condiments and beverages
- fruit/veggies
- raw fats
- or raw meats

Essential fatty acids:

- grass fed meats, vary them
- free range eggs
- cod liver oil
- Liver or other organ meat once a week.
- fish including wild salmon, shellfish or fish eggs once a week.

Traditional fats, vary them

Bone broths

Soaked whole grains, nuts and beans

Fresh organic vegetables and fruits, preferably locally grown in mineral rich soil.

[cobluegirl]

Originally Posted by Saramomofmany

I hope it's ok to join in. We haven't actually started the NT lifestyle yet...I got the book from the library and thought I needed my own copy, so got one off of mothering(Thanks to the mama who sold it to me ), and returned the book to the library since I was too overwhelmed, and wanted to wait until I got my book. Hopefully the book will be here in the next few days. I'm sure I will have questions...is that ok?

Some of ya'll are talking about the Maker's Diet...I got that book sitting on my bookshelf...how does it compare to Nourishing Traditions? Is it basically the same ideas? What about Jordan's other book, Great Physician's RX? I also got that from the library and there was so much info I bought that book too(still waiting on that one to arrive). Does anyone happen to have read all 3 books and could recommend one over the other? Are they interchangeable?

I know when I was reading NT and GP RX that I felt so overwhelmed and not knowing where to start. Do I just jump in and do everything right off, make small changes?? Thanks so much. Sara

I have read all three books. Finished the Physicians RX last week. It was a lot of the same stuff as Maker's Diet but more in detail I believe. I think all three books are interechangable and Ruben uses a lot of Sally's recipes and references her a bit. She even wrote in his new book I believe. I think the biggest difference is that Sally recommends some seafoods I think that Ruben, being kosher, wouldn't recommend..but not completely sure on that one..been a while since I read that part. The thing like about Ruben's books are the menu's and recipe plans in them.

[cobluegirl]

did anyone catch Sally on that phone seminar last night? any notes??

[TopazBlueMama]

I did! I thought it was really fun and would love to sit and talk for hours with both of them. Mary Enig has so much great insider info on all the dirty details of the politics behind fat and cholesterol stuff!
Nothing new really, for all of us who have read all the stuff...but the greatest tip that I got out of it from Sally was to make a great big pot of soaked oatmeal at the beginning of the week, and then just reheat the rest of the days! doh! (of course, not with a microwave lol we don't own one anymore either)

EFLF will be coming out in paperback in the future, and will include a little tidbit about making sure if you are just coming from a very lowfat diet you need to start slowly. Like only start with about 1/4 teaspoon of Coconut oil to get your system used to it, etc.


hmm..most of the other stuff was basic tips that I'm sure everyone here already knows. I enjoyed it though!

[Panserbjorne]

Wow, I'm not "officially" eating meat again yet...but those liver dumplings sounded really good to me! Do you by any chance have a recipe? My husband would probably drive to your house to get it (and my father would go with him ) I've been waiting to jump back in until something sounded good to me-random that liver dumplings would be it!

[TopazBlueMama]

I got curious too when I read liver dumplings. hehe

[lao80]

I made the fruit chutney and really didn't like it. I didn't care for the spices.

So, I made it again exactly the same but instead of the spices that she calls for I used cinnamon and nutmeg. It turned out really well. Everyone likes it.

[lao80]

http://www.urbanhomemaker.com/articl...&id=466&c=root

There are the notes from the seminar

[cobluegirl]

Originally Posted by lao80

http://www.urbanhomemaker.com/articl...&id=466&c=root

There are the notes from the seminar

thanks!!!

[memory maker]

Originally Posted by tweetybirds2

I did! I thought it was really fun and would love to sit and talk for hours with both of them. Mary Enig has so much great insider info on all the dirty details of the politics behind fat and cholesterol stuff!
Nothing new really, for all of us who have read all the stuff...but the greatest tip that I got out of it from Sally was to make a great big pot of soaked oatmeal at the beginning of the week, and then just reheat the rest of the days! doh! (of course, not with a microwave lol we don't own one anymore either)

so if you make a pot of oatmeal for the whole week, do you put it in the fridge until ready to cook, or leave it out?

Jane, thanks for your take on the food pyramid. my mom likes to have lists of what she thinks she can and cant eat

[JaneS]

Originally Posted by lao80

http://www.urbanhomemaker.com/articl...&id=466&c=root

There are the notes from the seminar

Thank you!

I'd love to know more about this...

Dr Enig discussed being at a meeting where the "magic" ideal 200 level for cholesterol was determined, and this decision was based mostly on promoting pharmaceuticals rather than good science.

Last week I sent, "The Email" to my parents about cholesterol myths. Haven't heard back, including today when my mom came over to play with DS as usual on Fridays.

They are big believers in a lowfat diet, although thankfully they've been off margarine for a while now due to me.

My dad's cholesterol was 200 and his doctor was concerned and put him on niacin, which he hates and doesn't take like he should

[JaneS]

Originally Posted by tweetybirds2

I got curious too when I read liver dumplings. hehe

Me too b/c my New Year's resolution to eat liver is not going well....

Blech. Don't kick me out of this group!!!