Posted on 02/23/2011 10:38:03 AM PST by Immerito
A great way to do low carb is to allow a little cane sugar in your diet still. Just get rid of ANYTHING that has ANY grains in it. We did it in Sept ‘10, and it was fairly easy. We also take supplements so we wouldn’t have felt a huge potassium drop.
For instance, if you like to start the day with breakfast cereal, replace it with a bowl with some fruit in it, a small handful of broken walnuts (unsalted), a spoonful or two of ground flax seed, and some whole organic milk. If you need it sweeter, add some chopped dried fruit. It’s good, and NO GRAINS.
And if you are craving some kind of dessert at the start, eat some chocolate, or make or find a good pudding or flan or creme brulee that is made without grains or corn starch. Eating nongrain desserts as first might help you over the hump of beginning. Eventually you want to eat sugar only on a special occasion, except chocolate in small quantities. You never want to eat wheat ever, though, so even on a birthday we won’t touch a cake. UGH. I am not sure I even could digest much wheat now. I consider it a poison. I have cheated with a tamale and it was fine; the other half has eaten some rice at chinese restaurants. Those two grains are less hazardous but we still stay away mostly.
You can use some recipes online for gluten free people that have no grain but make cookies out of almond flour or coconut flour, and you will feel full after 2 cookies, because they don’t have the unhealthy addictive grain flour in them. If you eat more, you will feel overfull and not too great! LOL. I am not missing that feeling that there is something you want to eat and eat and eat, like cookies or other grainy things. None of that stuff even attracts me any more and I used to be a cookie monster.
I like a few squares of chocolate, and that is it for me and sweets now.
What I miss most about bread is the stiff quality it has to hold foods together, like sandwiches and burritos, but that could be why it’s not so good in our bodies, no??? So we eat more bowls of things, or plates of roast beef or pastrami with pickles and sides rather than sandwiches. We live; it’s all good! :)
Thanks!
I can’t tolerate almost any veggies any more. They always bothered me in hindsight, but the problem has gotten gradually and steadily progressively worse.
Several times I tried low carb and eating foods, and each and every time, I’d start out OK and gradually get worse and worse feeling until I just had to give it up.
Since it’s almost all veggies, and later fruits and nuts, I figured that there had to be something in common with all of them. I don’t test allergic, and even if I was, it makes no sense to be allergic to ALL of them. So it has to be something else.
I’ve been trying to pin down what that something else could be.
Sulfites? No. Pretty much got that one ruled out.
Oxalates? Maybe.
Lectins? Could be.
Something else? Perhaps.
Or, worse yet, it could be a combination of things, which means that it’s almost impossible to determine.
My hope is that if I find out what it is, that perhaps there could be some way of managing it.
Your reaction to corn sounds like a genuine allergy.
Hives are the clue. That’s a typical IgE allergic response.
You need to absolutely avoid corn. The reactions could get worse. That’s what people don’t realize. Hives are the last step before an anaphylactic reaction.
Anyone who ever gets hives from eating something should NEVER eat it any more. I know of a gut who didn’t recognize the seriousness of hives and died from an anaphylactic reaction the next time he ate the food.
Try again with proof reading...
Your reaction to corn sounds like a genuine allergy.
Hives are the clue. That’s a typical IgE allergic response.
You need to absolutely avoid corn. The reactions could get worse. That’s what people don’t realize. Hives are the last step before an anaphylactic reaction.
Anyone who ever gets hives from eating something should NEVER eat it any more. I know of a guy who didn’t recognize the seriousness of hives and died from an anaphylactic reaction the next time he ate the food.
Congrats!
If you don’t mind my asking, were you following a particular exercise program or regimen?
Here’s some stuff. There are several videos like the one below that are helpful. Keep in mind that on the cooking thread there are FReepers far better qualified than me to advise.
I have had moderate success however and as an engineer/ scientist, am convinced bread making is an art.
http://www.freerepublic.com/focus/f-chat/2702197/posts
http://www.youtube.com/watch?v=zMxJgIpe38Q
http://www.motherearthnews.com/Real-Food/Artisan-Bread-In-Five-Minutes-A-Day.aspx
http://www.artisanbreadinfive.com/?p=1616
http://jkmassonrecipes.blogspot.com/2006/12/french-boule-bread.html
http://www.foodnetwork.com/how-to/how-to-shape-a-boule-round-bread/index.html
Yes I know I am really allergic to corn and corn is in almost everything. I have been skin/allergy tested about 3 times in my life. I am allergic to corn, chocolate and beer. Some people think those are 3 of the 4 major food groups.
>That turns out to be not true. The starches in grains must be denatured to produce sugars. For beer this is done with enzymes in malt.<
In elementary school, our teacher had us do this experiment. She told us to chew a saltine cracker for a certain length of time. When you chew a cracker long enough it begins to taste sweet. This is because enzymes in saliva begin to break down the starch in the cracker. This turns the starch into sugar.
>If you decide to try low carb, consider reducing the amount of carbs gradually instead of instantly dropping to very low carb eating. I know many of the low carb plans tell you to go drastically low carb all at once, but as a veteran of the diet wars for many years, I can tell you that many people feel awful when they go extremely LC suddenly.
Low carb eating, like all diets, are hard to maintain. Almost everyone loves bread, etc., and for some people it is enough to just limit the portion size of carbs. You can try restricting yourself to 30 g. of carbs for each meal as a start, and see how it goes.<
There is absolutely no way I could have done this. If I eat bread, etc. (shudder), I, like Metmom, get hit with horrendous lethargy and with a general feeling of ill health. I’ve not eaten the “average” American diet in months and I have no interest in the bread brought by waiters in restaurants nor in sugary desserts.
I am a sucker for an occasional custard I make with Truvia (stevia) and fresh cream and fresh egg yolk, however. With a little cinnamon and nutmeg on top, such an indulgence satisfies my sweet tooth and doesn’t anesthetize me for the following 2 days.
Why is cooking with olive oil bad?
THANKS so much.
I was/still doing 4 miles, 4-5 times a week on the treadmill or similar on my eliptical...all cardio. 15 minute miles so fairly brisk. My knees can’t take the running anymore.
The olive oil oxidizes, that is bad.
Not at sauteeing temperatures, only at smoke temperatures. Just don’t let it smoke.
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