I THINK I SCREWED UP MY METABOLISM

[Bubblingbrooks]

If you want the best results from CLO, then you need to get the raw fermented kind. www.drrons.com

Best part about it?
You will never sunburn again!

Yeah, but DANG that's expensive!

I have this right now ($23 er bottle). Please tell me if you think I wasted my money.

Arctic Cod Liver Oil (By Nordic Naturals)

"... oversees production from seas to finished product 0 assuring 100% Artic cod is delivered, within hours of being caught, to our plant for molecular processing in a nitrogen environment. The result - the purest and best tasting fish oil, with the highest level of omega-3 fatty acids per teaspoon of any cod liver oil..."

1 tsp :
cal - 45
from fat - 45
total fat - 5 g
sat fat - 1 g
trans fat - 0 g
chol - 14 mg
vit a - 1500 - 2950 iu
vit d3 - 100 iu
vit e - 30 iu

Thanks,

Tom

Its the only non processed clo in the world, and it lasts 6 months per person, with one dose.
You don't have to take nearly as much.
All the other brands are heat pricessed one way or the other.
The IUs are very low.
Fermented has 5,000 IUS of A and 500 of D, A 10 to 1 ratio is optimal.

GO ahead and finish that bottle, but, even though they say natural, look a bit closer. They say "natural levels". Code speak for, we messed with it, and added back to it to make it up to levels. Odd though that they do not replicate the actual natural levels!

 

[big brown horse]

Hey, BB, I have this FCLO and I take it as does my daughter. (She has to take 5000 IUS per day.) So how much of the FCLO should she take? She is on two TBSP per day, me, I'm only taking one.

 

[Bubblingbrooks]

Sweet potatos are way and above better then white as far as sugar bombing goes. Diabetics do way better with them.

Here is a white potato secret.
Cook them, and then chill them thoroughly. Then reheat.
For some reason the starch and sugar is changed and lowered when you do this.

 

[Bubblingbrooks]

Hey, BB, I have this FCLO and I take it as does my daughter. (She has to take 5000 IUS per day.) So how much of the FCLO should she take? She is on two TBSP per day, me, I'm only taking one.

1/2 tsp is one adult dose. An adult can take way more then that, according to need. DH is Type 1 so he takes as much as 3 doses.
A child needs about 1/4 to 1/2 tsp, depending again on health needs.
Older babies and toddlers 1/8 tsp rubbed on the butt.

The amount your daughter is taking is massive!!!! that 5,000 IUS is in 1/2 tsp! She is taking 30,000 right now!

 

[Bubblingbrooks]

I should have expounded a wee bit more.
If you take a 10 to 1 ratio of all natural raw clo, then my understanding is, that you do not need as huge a dose of D.
The A will make the uptake of the D much better.

That make sense?

 

[lwheelr]

One of the things about "low fat", "low sugar" is that when you stop eating refined foods, you don't have to worry about it nearly as much.

While you probably should not be having cookies every day, and fried chicken should still be a treat, not a daily thing, if you focus on eating natural foods, you don't have to obsess about calories, fat content, sugar content, etc.

Desserts are a treat, not a staple. In the US, even entrees are loaded with sugar.

Fat is a flavor enhancer and dietetic stabilizer. When you use it with real food, it ends up being way less than all the hidden added fat in commercial foods.

People should not have to count carbs, count calories, or count ANYTHING to eat right. We end up having to just long enough to teach ourselves to eat normally again, but once we get the habits back, of eating mostly fresh fruits and veggies, with whole grains, fresh unprocessed (no preservative) meats, fresh raw dairy, etc, then the body balances out and you can usually handle reasonable treats, and you can have butter on your bread, lard in your biscuits, etc, and not worry about it, simply because you aren't eating food with a bunch of UNNECESSARY fat and sugar and chemicals that are throwing you off.

Dumb, that modern food production has CREATED the problem of the unhealthy high fat high sugar diet, through unbalanced combinations, unnatural ingredients, and excessive refining, and their solution to that is MORE refining, to take out MORE healthy stuff and add in more chemicals.

It just doesn't work. It will never bring on real health.

When you are eating good foods, you start out with foods that are pretty low in fat and sugar, so you can add those where they matter most, in appropriate ways, and enjoy them.

The trick is to not use the healthy stuff the same way that food manufacturers use the unhealthy stuff, because it can still get really unbalanced, and throw you off, especially when you are making the transition.

It usually takes a while to see full benefits, and your body is likely to go through several sets of changes and adaptations as you do so. You are likely to do well, have a setback because you feel good and get lazy for a while, then do better, etc, as well.

Someone once did a study on wheat and diabetes. They found that white flour everyday would gradually worsen their blood sugar control.

Whole wheat flour (from the store) would minimally improve it over a period of a month or so.

Cracked wheat daily (again, from the store) gradually improved it a little more than the whole wheat flour.

Whole wheat berries daily had the greatest effect - it was long term, but it had the best results in showing blood sugar control improvement.

There are basically two reasons for these results:

1. Commercial processed wheat products have the germ removed. The germ has wheat oil, which will go rancid quickly, and that affects shelf life, so it is remove. Whole wheat really isn't whole wheat, it is just part of the whole wheat grain. This is true of most commercial whole grains. Whole wheat berries are the WHOLE grain, germ and all, and the germ has important health benefits, especially for balancing body systems.

2. Oxydation hurts milled grains. Each surface that is exposed to air is subject to it. Some elements evaporate, others convert to useless forms. So the older the milled grain, the less beneficial it is. Whole wheat flour can be just as healthy as whole wheat berries IF it is milled fresh (not more than 2 weeks old, or 1 month if kept in the freezer).

Canned foods also lose a great deal of nutrition. Every method of storage loses some nutrients, but freezing keeps about 90% of the nutrients intact, and drying keeps about 80% (though commercially dried foods typically have preservatives on them). If you use canned foods, they should be only seasonal, not all year, and they should be from the previous season's harvest, not stuff that has sat around for years.

There's definitely a case for fresh whole foods. When you need nutrient dense foods, that is one of the keys - fresh foods just have more power packed in them.

 

[freemotion]

nav, I don't see you listing veggies in what you are eating daily. You need those nutrients and fiber. Get crackin'!

 

[Wifezilla]

Laura, natural fats are a non-issue (butter, coconut oil, lard, tallow....). They don't make you fat, cause heart disease, promote cancer or anything else it has been blamed for in the last 30 years.

Processed commercial fats ARE a problem. (canola, soy, hydrogenated anything, etc...)

And the only reason I have to count carbs is the damage done to my body from birth to age 44. Had I grown up eating the way our ancestors did (low sugar, lots of natural animals fats, fermented and sprouted grains, etc...) I wouldn't have to worry about it.

About 40% of the population can't just do moderation, or get a little exercise, or just switch to whole grains and get better. There is too much damage over too long a period of time or they have genetic predispositions making them very vulnerable to damage. I am a combination of both. There is a well established family history of diseases that can be directly tied to blood glucose metabolism problems (heart disease, diabetes, stroke, obesity, alzheimers, etc...).

Feed your kids right and they wont have to struggle as adults. Grow up eating garbage and getting healthy isn't going to be easy.

 

[abifae]

Very true. I had to count the carbs the first two years, but my body has sorted itself out as much as it is going to and I just eat whatever I eat. I listen to my body. So my carb count wildly fluctuates over my hormonal cycle LOL.

I desperately need more veggies but nothing looks edible at the store lately. LOL. I need to gather $20 and hit the farmer's market this weekend.

About 40% of the population can't just do moderation, or get a little exercise, or just switch to whole grains and get better. There is too much damage over too long a period of time or they have genetic predispositions making them very vulnerable to damage. I am a combination of both. There is a well established family history of diseases that can be directly tied to blood glucose metabolism problems (heart disease, diabetes, stroke, obesity, alzheimers, etc...).

That's a huuuuge issue. I luckily tended more towards skipping meals than anything. And I'd gone ORGANIC if not lower carb at a young age. So for all the damage I have, it's nothing like most folk. Skipping food as often as possible oddly enough probably SAVED my metabolism.

 

[lwheelr]

Many people are in the same condition with fats - refined foods change your ability to process fats, including healthy ones. So at least while you are healing up and balancing things out, it is best to just make sure you don't have deep fried foods every meal, or other very high fat meals over and over.

Once the body is balanced out - takes 3-12 months usually - then it isn't a problem anymore unless a person has problems with a specific type of fat.

I can't do fish oil, flax seed oil, pork fat, or beef fat at this point. Eventually I should heal up enough to handle them again. I've found that this actually isn't that uncommon after years of bad diet.