Getting started

[esmama]

Silly me, I thought I must be the only person in the world crazy enough to be reading the NT book and here I stumbled on a whole forum. Anyway, I am overwhelmed by beginning to incorporate this into our lives. There are so many "rules" in Fallon's book. I am currently buying vat-pastuerized milk from grass-fed cows here in the state and I buy 7 Stars farm yogurt. For awhile last year I tried soaking our breakfast grains (Bob's Red Mill which I keep in the freezer) in the yogurt but to be honest, didn't notice a difference in digestibility. Do you think it is because there isn't enough culture in the yogurt? How can you tell? I also made crispy nuts which turned out so-so and again I didn't notice a difference. Does anyone feel like they really improved their health and the health of their families by eating this way. It makes sense, but it is a big job, especially if one does not have access to many of these products.

[jamie79]

I noticed a change when we switched to raw milk. Not only taste (much better), but also it does not hurt my stomach like the store bought stuff. Also, I am much more clear headed when I have grass fed beef. I don't really know if it is because it is grass fed or not or if it is just the fact that I am eating beef again. Plus it all tastes so good.


HTH

[esmama]

I agree, the taste is much much better! Do you like the fermented veggies?

[simplepamom]

esmama,
I am just starting as well. IT can definately be overwhelming and the thing I keep hearing is start one new thing at a time, change slowly. I don't think you are ever going to get a "wow" this fixed everything instantly kind of reaction. I think, and this is just MHO, it takes just as much time for our bodies to clean all the junk out as it did for all the junk to get in there in the first place and we won't really see huge differences until we get the junk out. There are alot of underlying factors- restoring the microflora balance, restoring the acid/alkaline balance, breaking sugar addictions..... IT all takes a little time to adjust. Some of the things I read in the book, I understood to be affecting future generations even- so it might improve our health a little, but it will improve our children's children's health more, and their children's even more..... but again that is just my understanding.

We have been adding kefir and KT to our diets. My next move is trying to add properly soaked beans more often and possibly trying some fermented veggies when our garden is ready.

Brenda

[AngelBee]

Will be watching this thread for support. We are trying to start here. VERY slowly!

[Mrshawwk]

The only way to go is to start slow. It's supposed to be fun! I started by changing little things like butter and salt. Little things that don't make much difference to every day life, but it feels like you are actually doing something. Then I found my milk, eggs, meat; the staples. Then I went to the learning to do things like making stocks, bread, nuts, fermenting, etc.
Now I kind of know what I like and what I don't (I don't ferment veggies, not worth the time to me, and I buy organic peanut butter ). Don't rush. Don't beat yourself up if you finish your box of Raisin Bran.

Have fun!

[krankedyann]

I've got a really good primer on how to convert your recipes, and what steps to take, what to change and when, all that, on my website- www.cookingTF.com

I recommend as you finish up products in your house, like the mayo or ketchup, you slowly replace with better options. That softens the blow to your pocket book, and gives your tastebuds time to adjust to the changes.

You know, I have to say there wasn't an instant where I said, "A ha! I'm healthier!" It was more of a, look back and see the changes over a period of months, that made it obvious to me that this was the way to go.

Keep plugging slowly. You've eaten this way for 20, 25, 30 or more years? Another month or two or even 6 months isn't going to be a major problem while you convert unless you're in the middle of a health crisis of some type.