Is anyone else an atheist with BC besides me?
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Hi, Flannel, it's me - echoing what rr says - I am SO SO SO SO much better without ANY wheat, and NO GLUTEN at all. Really almost not carbs, except for veggies, apples, and some quinoa. This is years for me, so I can only tell you when I 'cheat" and eat cookies or something if I'm at someone's house - I literally feel AWFUL for a few days.
Dragging my butt, achy, BLOATED, whew...google about for the GLUTEN content in today's wheat - and how it has increased so much in the past 30 years.
I eat NO processed food. Nada. None. Make my own mustard, use tamarind to make sauces for my food. I don't eat ANY dairy - which has also made a world of difference - lost weight, lost MORE BLOAT - read Mark Bittman on NOT DRINKING MILK - wonderful article in NYTimes a few weeks ago. Mark was sick for years, couldnt' find out why, a few days after CUTTING OUT MILK - voila - healthy again. He got so many emails from readers he wrote a follwup piece.
I found what I desperately DESPERATELY missed was hard cheese, I could chomp on a chunk of Parmigian like some people eat chocolate. Learned it was the UMAMI ( think that's how it's written) taste I was missing. The tamarind helps with that. I don't use ANY soy prducts, so many have WHEAT in them- use HOT, Tabassco kind of stuff - or just plain hot peppers chopped up for spices.
It is a very interesting process for me - started when I read David Kessler's The End of Overeating. Learned what triggers are, and how the Food Industry works to trigger them - when you learn about "hyperpalatability" you'll never look at processed food the same way again.
Learned to creature PLEASURE for myself - without relying on food - my new watercolor paints, my favorite reading, gardening, all those things I LOVE - and "reward" myself in those ways, instead of the more traditional "lets go out to eat" ways...works for me. I FEEEEEEEEEEL good...good luck!
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Wren, River Rat, sunflowers - thanks for your comments. Wren - William Davis is the author of Wheat Belly, and I'm sorry to say that, for weight-loss purposes, he probably wouldn't advise corn tortillas! His book is largely about the very high glycemic index of modern dwarf wheat, higher even than sugar, and corn is another very high-glycemic food - though it does not have gluten, if that's an issue for you.
River Rat - I don't believe I have any serious gluten issues - but I googled spelt and sure enough its glycemic index is just as high as wheat and, it being a wheat, does have gluten. I'm thinking it's the gluten that's the culprit for aches & interesting to me, your story abpout psoriasis. I have an ongoing variation of the rash from hell - just excema on hands & feet. Thinking no gluten might help.
Sunflowers - you win the (to me almost unthinkable) food austerity prize! congrats on finding great rewards in your other loves. I think I must have seen your posts on the arimidex thread - and that's also what I have - ache, ache, ache, plus arthritis. I don't have easy access to acupuncture, which i know you swear by, but have realized my eating habit are the pits - bread, lots of energy from high blood sugar, hypoglycemia, stuff myself on more bread. and on it goes.
Apparently shifting over to most "gluten-free" breads is not the answer, at least for weight loss, as that's rice flour, potato starch, tapioca starch, etc all high glycemic foods.
But I once tried the Atkins diet and after 3 days nearly passed out, so know i can't go on very low carbs. hm.
So, think I'll just cut out my normal 2 slices of whole wheat (spelt, oats, barley, rye) toast in the morning (
), and sandwiches. Last night bought foods to reach for when hungry that aren't high-glycemic and don't involve gluten.Interestingly (to me) the chinese buddhists are vegetarians and eat a total gluten product that looks & almost chews like meat, providing it's covered in delicious sauce - just wondering a bit about them, and whether any of them have aches, inflammation, digestive issues...
Hope you all are doing well, and thanks very much for your input - any more insights appreciated
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Flannelette, you're right about the gluten free baked products. Those are a very occasional treat for me. I buy a loaf of frozen Udi's gluten free bread and keep it in the freezer. Once or twice a month I pull out a couple of slices and make myself a sandwich. The bread is so tiny but even that tiny sandwich messes with my blood sugar so I wouldn't have more (I don't have diabetes but I feel the rush and then crash). I also buy some crackers that are made from lentils or nuts and eat a few of those once in awhile with tuna or hummus. I eat mostly vegetables, beans, eggs, nuts, fruits, yogurt, cheese and meat, which works out well for me.
Edited to add: Some foods above plus I make granola with gluten free oats, dried fruit and nuts and add a small amount of that to my yogurt almost every morning. I also eat very dark chocolate and ice cream...the chocolate is good for me and I just can't give up the ice cream.
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RR - now there's a good idea - crackers made from lentils or nuts - with tuna or hummus. yum. the very dark chocolate is also low glycemic. There's a recipe for "fudge" made of very dark chocolate and peanut butter in the Wheat Belly Book. And I do believe that certain ice creams come in at a lower glycemic index than bread. I like the sound of your diet - I'm definitely a meater (or, more like fish-eater) and cheesemeister.
today's experiment was coconut flour cookies - used some cocnut oil in them too - delish - but still, have to hide them.
thanks for your suggestions!
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Hi, Flannel,
Po-TAY-toe, Po-TAHH-toe
You say 'austerity' and I say SIMPLICITY
From a lot of my reading, a way to change one's approach to food, is Simplicity. The variety of "tastes' can lead to increased appetite. David Kessler's The End of Overeating, I don't think it's possible to explain my choices, except by suggesting reading this book. It was, is, foundational for me.
Weight and BLOOD GLUCOSE levels, along with PAIN, were the factors I was dealing with to determine my best food choices. The blood glucose is much better, many herbal suplements invoved in that, as well as diet. Core is Bitter Melon, Blood Glucose Support, Cinnamon, and Alpha Lipoic Acid, a few others, can't remember.
Weight, just zap the carbs - especially DAIRY - and I am THRILLED with how I feel , and beginning to look. Food is not even remotely a focal point for me, I know that is ANATHEMA to the current Zeitgeist, but I've never been great with doing what others expected of me.
The most wonderful aspect of it all for me, get ready for it, I DO NOT FEEL HUNGRY AT ALL. I HAVE NO MORE FOOD CRAVINGS. Bliss, just bliss.
There are so many other ways to "reward" oneself, to create pleasure, and they are much healthier than using food. PLEASE READ DAVID KESSLER.
Happy today to all.
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I also cut out wheat, corn and potatoes. I do eat a little rice and/or rice crackers on occasion as well as sweet potatoes and winter squash. Eating mostly vegies and fruits seems to work the best for me. I've cut WAY down on meat and have found that really only chicken and fish are agreeable to my system. Beef and pork create havoc with my digestive tract ( get constipated) and also increase my aches and pains.
One additional thing I do is drink vegie/fruit "juice" every morning. We don't use a juicer, as that removes the fiber, so we have one of those osterizers on steroids (can't remember what it's called at the moment...) that my hubby uses to pulverize fruits and vegies for me.
I also have to say that I get massages every other week and they work wonders for reducing the muscle pain I get from letrozole. I'm planning on starting acupuncture as well after we return from vacation.
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gg
you'll LOVE acupuncture - I get massage once a month, love both. Your food intake sounds a lot like mine. I cut out brown rice, only cuz my blood sugar went up after I ate it. Still have quinoa, but not often. I get my chicken from Costco, boned skinless chicken thighs, tastier than the white meat. Sold already divided into 6 little plastic compartments, so easy to freeze, and easy to take out just one packet ( 5 thighs) I grill, or stir fry. Have found a local seller of local grass fed hormone free beef, and sometimes buy a little bit & grill it. Feel a little better when I have more protein. Tho do take sublingual B12 too. Honestly think the food makes more of a difference than I ever thought it would. So HAPPY HAPPY HAPPY to think of you getting acupuncture.
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Sun - I forgot until you posted - for years we ate only grass-fed beef and I had no problems with it. We haven't purchased any lately, as we would buy a quarter beef at a time, and what with trying to sell the house have tried to limit our stack of food. Anyway, I'll need to try grass-fed again and see if my stomach rebels with it or not.
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gg - I don't know if it's the grass fed, or the HORMONE free, antibiotic free, or just the combination. I buy a small amount, freeze it, and have it a few times a month. Seems to be a good balance, with the mostly veggie food.
Also eat local apples in the Fall.
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sun - I should have stated - the grass-fed we used to buy was also free of hormones and antibiotics. So, I don't know, either. My husband cannot do without a significant amount of protein, though he has also cut back from what he used to consume. He eats cheese, though (I don't anymore) boy do I miss it!
As far as fruits and vegies go, I eat anything. I really like yucca root as a replacement for potatoes. I add it to my soups and stews. We have some really good asian markets around where we can get food that isn't just the "norm". I enjoy the differences a lot!
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OK Ms Simplicity Sunflowers - tomorrow morning I'm ordering the End of Overeating from the library. Sounds....pretty compelling, so I'd like to check it out. And I'm thinking that with simplicity, it's easier to go with the flow than with complicated.
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Flannel - let me know what you think of it - bet you'll never eat in some of the "chain" restaurants again
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gg - I buy more from the International store than anyplace else. Tamarind Seed is one of my favorite "flavours" instead of salt - think it satisfies the umami? not sure, just know I love it.
Also eat a LOT of bitter melon, for lowering blood glucose. I am "theoretically early stage diabetes, it's in my family going back generations, and I REFUSE to use another medication, just refuse! Arimidex is enough for me
So I buy the bitter melon, wash, cut it up, take the seeds out, and freeze it so I can add some to stir fry.
Will definitely buy yucca next time I'm there. GREAT ADVICE, I do miss potatoes, but my blood sugar doesn't!
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Thanks for the Kessler book recommendation. I will look into it. I just need to change my habits. Grilling a hunk of meat and having a salad is just so darn easy. But we feel better when we eat less of it, that's for sure.
I've never had bitter melon. Not sure I've even seen it. Better google it...
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Anne
I PROMISE you, DOCTOR David Kessler will change your attitude to FOOD. He KNOWS what an addiction is, remember he was the head of the FDA, who TOOK ON THE TOBACCO industry, and he now ( well, since the book & I think that's about 2 years) has set his sights on the FOOD INDUSTRY.
Thinking somebody needs to start a thread about this - NOT ME - ;-))) But somebody. And everytime I sign on and see anything about "eating yogurt for prevention crap" - I know it REALLY isn't me ;-)))
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Ok - I'm missing something - what is the "eating yogurt for prevention crap?" - I mean, isn't yogurt - real yogurt (not the fruit-flavoured with splenda kind, with gelatin)
a real, traditional food, that is full of bacteria good for your gut??? like saurkraut & other fermented food?
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I like yogurt but as you mention it is plain unsweetened to which I add my home made granola. For me it's a satisfying breakfast that tides me over well and I think it's healthy. But that's just my opinion. Many people feel that dairy in any form is not healthy.
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I like to get plain yoghurt and drain it overnight. The consistency is like whipped cream cheese. In Lebanon we were served pita bread with the drained yoghurt and orange marmalade for breakfast. The sweet and tangy contrast is really good.
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yes, have drained it and used instead of butter on toast during low-fat diet. hm. was starving every 2 hours with low fat. crazy.
All cultures love their own food traditions. I've been to meals with families in France, where all we did was talk about the food - the tender radishes, the crisp beans, the jiucy chicken - as it was served course by course for a 2-hour lunch. yes these people were not fat. and my own Ukrainian food - LOVED - esp at Xmas the supreme meal, all we do (did) was complement the cooks for the tender pierogies, the gorgeous fresh fish, and so on.
and then along came Frankenfood.com. They filled the void where uprooted impoverished people no longer had a strong food tradition. Like my DH's mother - poor, dad probably a coal miner emigrated to Cananda, 12 kids, married into a bit of middle-class, first on the blocvk for Chambers food club and a freezer and...Frankenfood! My DH is totally addicted to it. he once weighed 400 lb. from eating mounds and mounds of junk. Because his mom had no strong culture on which to base her meals. she's still out there, looking for every new product at Walmart:-(
it is a constant battle here, what comes into the house. Cause once it's in, it's in. and it gets eaten.
yesterday, it was over Captain Crunch. yes, a giant bowlful, supposed to be breakfast.
My mother made chicken soup from chickens, from the farmer, feet and all. Especially feet. 2 food worlds colliding. I watch in disbelief as his mom puts applesause on her salmon. applesauce. cuz it's sweet. the kind out of the jar, with sugar.
Sorry, on a rant here
Oh, and Frankenfood.com makes sure it dumps it all over the world, too. but we all know that.
A gorgeous morning here, have a great day all!
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flannel - not if it's made with COW'S MILK. Several "natural" ( but part of HUGE conglomerates) Yogurt were pushing their produts to the bc community as a "healthy" way to "prevent" bc - BS. Interesting when you do some research on who OWNS so many of the "aren't we wonderful & good for you" companies..yuck!
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Applesauce on salmon? Yuck. That should just be illegal.
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Happy Thanksgiving to all. I love this Holiday.
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Happy Thanksgiving, notself and all.
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I have not been around much and I occasionally lurk here... I have to pipe up on the yogurt. I avoid all processed foods. So, I started making my own yogurt. I have an heirloom culture from a friend of mine from India. I have been making yogurt from the original starter from two years ago. I use nonfat organic milk and then mix my plain nonfat yogurt with nuts, seeds and raisins.
I love my yogurt and it is a daily staple. It is really really easy to make, and doesn't require all those thermometers and steps of most recipes. I simply boil the milk (full boil, but not boiling over). Pour the milk into a glass dish. Cool to the point of being able to put your finger in without being scalded (but no cooler). Pour in the culture. Mix, cover, wrap in a towel for 6-8 hours. Refrigerate. I tried this with Stonyfield yogurt as a starter culture, but it didn't last many generations. It was with the heirloom culture that I was successful. If I ever lose this culture, I would buy one in the health food store.
It is cheap, organic, never in plastic. I highly recommend it to anyone who eats plain yogurt. My friend says it works even better with some fat...lowfat milk or reduced fat.
I think yogurt has been good for me. I think dairy becomes a real problem when there is a lot of milk fat (butter or cheese, for example).
Just my two cents...:)
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CLC, I used to make my own yogurt and recently I've been thinking of doing it again. I have a yogurt maker I need to dig out and see if the little jars are still ok. If they're not I guess I could try your method.
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My mother used to have a yogurt maker with 4 little milk glass jars that sat in an incubator that kept it warm. I liked that gizmo. It must've kept it at just the right temp. My method is a little hit or miss...
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I make my own yoghurt and then 'hang' it in xcheese cloth. I use whole milk. It's delicious!
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Gardengumby, I hang yogurt in cheesecloth or a strainer and let it drain to make yogurt cheese. Is that what you are talking about?
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GG...is that similar to farmer's cheese or cottage cheese? How do you do that?
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Hanging yoghurt is how you make Greek yoghurt - I think it's also called yoghurt cheese. Cottage cheese is a different process, I think. I haven't made it (yet).
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