I THINK I SCREWED UP MY METABOLISM

[freemotion]

Another one over to the dark side....and good health! Welcome again!

 

[navajo001]

Post em here. It makes a good cohesive thread in case someone wonders upon this topic.

OK, well just remember it is you fault for encouraging me then!

 

[navajo001]

Another one over to the dark side....and good health! Welcome again!

Yes, I do believe so. Thanks again!

 

[navajo001]

OK, so, the first question...

Question #1: Am I overdoing it with the Vitamin D?

I am taking the CLO and 6000 IU of the gelcaps a day. I gotta admit that I feel great and my fingertips have stopped cracking open and bleeding (ALWAYS a big problem in the winter).

Question #2. What the heck is an IU? I realize it may probably mean individual unit or something but still...what does that mean for me?

Question #3: Is "Sugar in the Raw" OK in small amounts?

Question #4: Without having a mill and wheat berries, how can I make good healthy bread? I tried making sourdough whole wheat bread and it was BITTER! I can hear you nodding your heads from here!

Question #5: Is Basmati rice OK? My son does NOT like brown or wild rice.

I'm sure there'll be more questions, but I'll start with these for now.

Thanks to all!

Tom

 

[freemotion]

I'll take #4 and leave some fun for others. Your bread was bitter due to rancidity of the flour. You might get slightly better results by getting your flour at a place like Whole Foods in the bulk section where there is a fairly decent turnover, and package it up securely and store it in your freezer. Don't get too much in advance, use it up in a few weeks if possible, even frozen. This flour will also be rancid, but not likely as bad as flour purchased in pre-packaged bags, especially in the regular grocery store.

Really, the only way to delicious, sweet-tasting whole wheat anything is to freshly grind the wheat yourself. Meanwhile, limit your intake of flour products and use the above recommendation.

 

[Wifezilla]

#3

Sugar in the raw is still a highly processed, nutritionally empty "food".

http://www.naturalphysiques.com/cms/index.php?itemid=109

 

[Bubblingbrooks]

Do not worry about sourdough yet.
Buy some whole wheat flour, and some unbleached white flour.
Mix half and half to make this recipe http://www.nytimes.com/2006/11/08/dining/081mrex.html
Each time you make it, change the ratio to more whole wheat untill you are at 100%.
This does not ferment as much as sourdough, but it will give you good experience working with whole wheat, and getting used to a more sour taste.

White rice is not the end of the world or a hill to die on. Just make sure its not polished or enriched and you will be miles ahead already.
You can make a goal of one year to make a full switch to brown rice, for the sake of the family.
Or however long you want it to be.
Then you have learn about soaking it

IU is short for international unit.

Evaporated Cane Juice is the only sugar that is actually whole.
Still has some heat applied to it, but its quite low.
Can be found by these two names.
Sucanat and Rapadura.

 

[lwheelr]

Hey, try Basmati Brown Rice. Most good grocery stores carry some. It isn't cheap if you buy it there (don't let your eyes bug out too much, just swallow hard and buy it anyway). You can try it that way, and if you like it, you can order it in bulk online.

It is brown rice, but it tastes nothing like brown rice. In fact, it doesn't really taste like white rice either, but it tastes so much better that everyone we've sprung it on has liked it better than white rice. Just a little more flavorful, no bland bitterish taste like brown rice usually has. Hard to describe.

The big difference between white and brown rice is the B6 content - brown rice has lots, white rice really doesn't. And if you've got weight and body regulation issues, you need a good source of B6.

 

[Bethanial]

I am NOT an expert - but we just tried brown Jasmine rice, and I LOVED it! (I hate brown rice ) But this stuff was great!

Thanks for the article on sugar, WZ. And I cannot remember the name, but in the organic section of Kroger, I bought a bag of natural sugar. Crystals not as dark or as big as Sugar in the Raw (what the heck is turbinado sugar anyway?), and it said on the back evaporated cane juice. Or was it dehydrated? Anyway, I know when I use it, I'm able to use much less than I do of traditional sugar, b/c it seems sweeter. I have yet to find Sucanat... Next time I buy it (have to plan trips to Kroger b/c it's so far away), I'll pay attention to the brand name

 

[navajo001]

I'll take #4 and leave some fun for others. Your bread was bitter due to rancidity of the flour. You might get slightly better results by getting your flour at a place like Whole Foods in the bulk section where there is a fairly decent turnover, and package it up securely and store it in your freezer. Don't get too much in advance, use it up in a few weeks if possible, even frozen. This flour will also be rancid, but not likely as bad as flour purchased in pre-packaged bags, especially in the regular grocery store.

Really, the only way to delicious, sweet-tasting whole wheat anything is to freshly grind the wheat yourself. Meanwhile, limit your intake of flour products and use the above recommendation.

Hey Freem!

Yeah, I've been reading around here about the rancidity of the commercial ww flour and figured that was most of the problem. Where would one look for a mill and I have no idea what the heck a wheat berry even is. Is it just the kernal of the wheat?

Thanks,