SS and healthy eating: Why avoid powdered milk?

[reinbeau]

Different strokes for different folks. My switch to whole grains was fine, no gas, but it's not a huge part of my diet, if I eat grains, I want them whole. I'm a carnivore, I need meat in my diet, eggs, cheese, but also fresh veggies and fruits, lots of olive oil - yea, I know, it's what they tell you to eat but it's what I already was eating. Works for me.

In my youth I developed Irritable Bowel Syndrome, brought on by a nervous, hyperactive nature and stress. I can't eat lots of fat, i.e. anything deep fried, etc. It sends me into such pain and stuff you don't want to hear about - so I don't go there. I absolute adore fried scallops, but that's a guaranteed trip to the emergency room for me. As long as I keep it varied and healthy my guts are fine.

And Splenda?

! But we all have our vices

 

[Wifezilla]

It is my only vice left. I gave up smoking, eating grains, starches, hfcs, transfats, high omega 6 vegetables oils...

I'm not parting with my vast supply of Da Vinci sugar-free flavored syrups

I'm a carnivore, I need meat in my diet, eggs, cheese, but also fresh veggies and fruits, lots of olive oil

Sounds perfectly delicious to me

 

[DrakeMaiden]

I never really looked into it, but I know there is a theory out there that some people's metabolism is better suited to carbs and some to meat and so on and so forth.

Meat dishes in general never appealed to me much. My parents had to force me to eat red meat for the most part. The last time I had red meat it sat in my stomach over night and well into the next morning. [insert vomit smiley]

Yes, we all have our vices, and my guess is that you are all with me, deep in the chocolate addiction (I saw it on that list). Fess up, girls!

 

[reinbeau]

Give me chocolate and no one gets hurt!

 

[Wifezilla]

I think the fact that I have an 85% cocoa bar hidden in my desk at work makes me a chocoholic too

 

[DrakeMaiden]

LOL I knew there was a common thread in there somewhere.

 

[freemotion]

It is just this information that changed the way I prepare my grains. I grind my wheat and make pasta, but I prepare the dough at least a day in advance and add a tablespoon or so of whey. I let it sit, covered, for 24 hours at room temp. Then I roll it out and dry it, or put the dough in the fridge for another day or two until I get to it.

I do the same when I make pie crust, biscuits, crackers, etc. I rarely make bread, but one day I will sprout my wheat and grind that into flour for bread-making, or simply do a long-rising sourdough (24 hours total rise.)

I will have grains in my diet, I just prepare them in a way that they nourish me. It is really no more work, it just means planning ahead. It is in many ways actually easier, because each project is broken up into two shorter sessions. Many things are made in advance (like my pizza dough....the MEN artisan bread method, two weeks in the fridge, is PERFECT for this method. Use a bit of whey for the acidifying effect, and it is wonderful. Let the dough sit as long as you can, up to 14 days, in the fridge.)

Whole wheat muffins and pancakes would work well with this method, as the buttermilk will soak the flour overnight quite nicely.

Oatmeal can be made by putting the water and oats in the pan the night before, with a bit of whey or yogurt, then just cook it in the morning. Thick cut oats are yummy with this method. And it is easier in the morning, because everything is set up. The cooking time may need to be reduces a bit with the soaking.

And no more quick soak method when cooking beans. Soak a full 24 hours, with a bit of vinegar in the soaking water. I do this when I can them, too.

Any seed will have the same phytic acid and other germination inhibitors that also interfere with digestion and may also interfere with nutrient absorption. So keep this in mind when preparing anything with seeds in it.

Our cells need sugars as an energy source, but we need to make the sugars from our foods and not take them in directly. Everyone is genetically different in how their body responds to various diets.

 

[me&thegals]

LOL I knew there was a common thread in there somewhere.

Yay! Let the world unite around chocolate!!!

Tonight, I made chocolate brownies (recipe from here), with chocolate frosting and then hot fudge sauce to top it all with ice cream and bananas. A person has got to have something to splurge on

 

[me&thegals]

It is just this information that changed the way I prepare my grains. I grind my wheat and make pasta, but I prepare the dough at least a day in advance and add a tablespoon or so of whey. I let it sit, covered, for 24 hours at room temp. Then I roll it out and dry it, or put the dough in the fridge for another day or two until I get to it.

I would be very interested to hear why you add whey and time to your pasta and bread-making processes. Thanks

Everyone is genetically different in how their body responds to various diets.

This really makes a lot of sense to me. We all have different ethnic heritages, live in different lands, have different energy needs and personalities. They say people are attracted to colors that naturally complement their skin and eye tones. I wonder if this is true about food, too? Oh, yeah, except for my penchant for sugar...

 

[freemotion]

How odd....there were six posts that I saw just now that hadn't shown up before I posted last night, so my reply is a little out of place....I was referring to wz's reference to this article: http://www.westonaprice.org/foodfeatures/be_kind.html This explains why I add whey and wait. Whey is acidic and also contains friendly bacteria (aka cultures) that will neutralize the anti-nutrients found in all seeds. Vinegar or a bit of yogurt or CULTURED buttermilk will do, too. Whey is plentiful in my house, since I like to drain my yogurt, and now I am making cheese. I wouldn't use the whey from ricotta, though, as it gets heated and that will kill the lactobacilli.

That will answer your question, me&thegals.

Sally Fallon also writes and lectures on Dr. Price's work of studying cultures that were untouched by modern society and modern foods. As a dentist, he was very interested in the fact that they had no dental care, yet had beautiful, straight, healthy teeth with rare or no cavities. As he studied these peoples more closely, he found that they lived to a ripe old age without the frailties normally associated with aging, and the women had pelvises that allowed for easy, quick, and almost pain-free childbirth (comparitively speaking.) The children were happy and calm. Etc, etc, etc. He wanted to know why, so he studied their diets in depth. It was his life's work, and it is a shame that it is not more well-known....but if it were widely accepted, it would put the food industry and big pharma as we know it out of business....it would collapse the economy of this country because people would be healthy.

The interesting thing is that these peoples had widely varied diets....some tribes ate fish and oats, some ate whale blubber and a few other meats and almost no vegetable matter, some ate milk and blood from cows ( ) and some ate more plant materials and insects. None were vegetarian. So he looked for commonalities and found eleven major things that all the tribes and peoples ate or did.

Oh, and when individual members left their home and joined modern society, their children had all the problems of modern society....mis-shapen teeth, cavities, narrow pelvises that led to difficult childbirth, diseases, etc. In one generation. So it was not a case of "good genetics." This also happened when modern foods made it into the villages and became common. White flour and white sugar were the main culprits, as well as leaving the traditional, nutrient-rich foods.

Preparation of grains and seeds was one of the commonalities. They all soaked or fermented (as in sourdough) their seeds and grains.

Fermented foods at every meal as condiments were also a commonality, like sauerkraut or kvass or kombucha.

Soy is particulary bad in the anti-nutrient department, when it was consumed by any of these peoples, it was fermented for 3-6 MONTHS. Like soy sauce, not the modern kind, but the fermented kind. And traditionally prepared miso.

There is a lot of interesting reading on the above site, and in the cookbook, Nourishing Traditions by Sally Fallon. More than a cookbook, it gives lots of education on the why's and wherefore's.