RE: Kali, some help here... (Full Version)

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ShaharThorne -> RE: Kali, some help here... (3/5/2014 12:22:21 AM)

Mom already lost 9 pounds...I caught her raiding my salad the other day.

Saw the neurologist yesterday. Can't find out why her right side of her face is numb unless a nerve slipped or she had a very mild TIA but we are not going to worry about it.

Been iced in on Monday and she had a follow up appt. on that day. I was able to get a hold of the office and they said to stay home, the pain management doc lives in Tyler (75 mile trip to our town for a day office visit).

I had a SIG right hip done Friday. So far no more sciatic nerve pain. I was able to walk in Walmart yesterday to pick up some stuff but when I was doing dishes, my lumbar section started hurting. Had to sit down and wait until our neighbor's dog came over and got the scraps...leftover gravy from dinner.



MercTech -> RE: Kali, some help here... (3/5/2014 4:12:01 PM)

The diet your mom was prescribed sounds like the diet I was given to help get a candida bloom under control.

Candida is a relative of yeast that is normal to your gut. Antibiotics can kill off the bacteria that normally keep the candida under control. The byproducts of excessive candida growth exacerbate arthritis and can effect the nervous system reducing coordination, and causing mental confusion and give gastric upset (gas attacks from hell).

Removing starches and sugars from the diet will slow candida growth and allow natural bacteria to reassert itself. Reintroducing intestinal flora with things like pro-biotic supplements or live culture yogurt speed the return of the intestinal tract to balance.

Not saying that applicable to your mom but saying I was given a similar regiment to get over a candida problem.



ShaharThorne -> RE: Kali, some help here... (3/10/2014 12:04:00 PM)

Mom starts physical therapy tomorrow...the doctor TRIED to get me to start as well but I told him I got a ball and can work with it...why waste government money.

He is refusing to prescribe any narcotics (Norco, Vicodin) so we are hoarding what we got left. Our regular doctor will prescribe Tramadol which I take at 4 in the morning when I start hurting.

Whoever recommended yams and sweet potatoes, can't have them. They are starches, just like regular potatoes.

The doctor did get on my ass for eating cereal. I got probably one bowl of rice chex left and then I stop eating grains. I will eat eggs (scrambled with cheese and bacon bits or hard boiled) or oatmeal.

Now to find unsalted pecans...



calamitysandra -> RE: Kali, some help here... (3/10/2014 2:06:00 PM)

While the eggs are good on your diet, cheese is dairy, so you should leave that out. And oatmeal is made from grains.



kalikshama -> RE: Kali, some help here... (3/10/2014 2:20:02 PM)

quote:

The doctor did get on my ass for eating cereal. I got probably one bowl of rice chex left and then I stop eating grains. I will eat eggs (scrambled with cheese and bacon bits or hard boiled) or oatmeal.

Now to find unsalted pecans...


You can buy unsalted pecans in the baking section. Walnuts are cheaper. My Walmart has them for $6.98/# - saw them the other day and was wondering how you were doing.

Bacon bits are processed food and cheese is dairy. How about some onions and red and/or green peppers instead?

Like Sandra said, oats are a grain.



UllrsIshtar -> RE: Kali, some help here... (3/10/2014 2:27:19 PM)


quote:

ORIGINAL: DesFIP

Kali, I'm fascinated by the possible link between bipolar and the keto diet. My daughter has recently made drastic changes to her diet following gall bladder surgery, and is seeing a difference in her illness. Thank you for that link.


I'm currently treating my interstitial cystitis by being on the paleo diet (no grains, dairy, legumes, sugar, processed, or potatoes). While technically not completely keto, it ends up being very low carb for me in practice, and I've been in mild ketosis for weeks now.

It's working too, I've gone from being in so much pain on a daily basis, I couldn't even walk most days, to being 100% pain free, AND dropping 15 lbs in 2 months without even trying (I eat a pound of bacon by myself a week atm, so that right there should tell you I ain't trying to lose weight).
My husband meanwhile is off bloodpresure meds, due to his bloodpresure dropping too low while on the meds, after I changed the food I cooked. He's also off his anti-axiety meds completely, and is dropping weight as well.



ShaharThorne -> RE: Kali, some help here... (3/15/2014 6:41:03 AM)

I am slowly eliminating dairy from my diet. Same with starches. I am trying to walk more and add more chores, but my back and hip will flare up and I have to sit down to rest or take a pill or two. Had a SIG on the 28th and it did not take. Got another one scheduled for the 28th this month (Mom is going to Arkansas so I delayed it to the 28th so she can drive me to the hospital and back home). She is doing therapy and I am having her do some exercises to make her back stronger.

Had meatloaf last night...We had trouble opening the garlic until I got the rubber handles of the nut cracker on it. Had Baked Parmesan Pork Chops the other night with salad. It called for bread crumbs so I made my own (toast and food processor) instead of Italian and used garlic pepper (used a little too much pepper). I blame Facebook and my cousin for sharing recipes...



kalikshama -> RE: Kali, some help here... (3/16/2014 10:36:57 AM)

Foxy and Ish, my library system has 29 Paleo cookbooks - any recommendations?

For when I have time and energy, I'm looking at getting a foodie cookbook like this (not yet available) The Paleo Foodie Cookbook: 120 Food Lover's Recipes for Healthy, Gluten-Free, Grain-Free and Delicious Meals

And a simpler cookbook. I ordered these two from my library cuz they have the most copies, and are hopefully popular for a good reason:

Practical paleo : a customized approach to health and a whole-foods lifestyle

Quick & easy paleo comfort foods : 100 delicious gluten-free recipes



UllrsIshtar -> RE: Kali, some help here... (3/16/2014 12:30:17 PM)

I stopped using paleo cookbooks, because I couldn't find any I liked, and I'm not organized enough in my approach to cooking to effectively use a cookbook.

Instead I look recipes up online, and depend heavily on my crockpot.

Some sites and recipes that have become staples:

http://www.notquitenigella.com/2013/12/14/paleo-banana-pancakes/ (these are divine, I'm never going to stop eating them even I stop paleo)
http://www.paleocupboard.com/paleo-pasta.html
http://mypaleocrockpot.blogspot.com
http://paleopot.com
http://paleomg.com
http://www.paleoplan.com/recipes/
http://www.elanaspantry.com/paleo-diet-recipes/
http://nomnompaleo.com/recipeindex
http://stupideasypaleo.com/recipe-index/
http://civilizedcavemancooking.com
http://everydaypaleo.com

I don't cook the 'fake' foods (like muffins, cookies, and breads with almond/tapioca flour) very often, because I don't need to. Mostly my cooking hasn't changed that much. I mainly leave the potatoes off dinner, the toast off breakfast, and we eat more salads for lunch.
I also find that keeping the fridge and pantry stocked with snacks helps, so I always have a variety of dried fruits, home made granola, jerky, smoked salmon, mixed berries, fruit salad, oven cooked bacon, deviled eggs*, dipping veggies with paleo dip, nuts, and super dark chocolate in the house. The first thing I did when starting was remove every single 'cheat' food from my kitchen into a couple boxes I put in the basement. Two weeks ago I went through it and tossed everything that was already opened, and donated everything denotable. I haven't missed them, so I'm not going to need them again.

*I make deviled eggs now with homemade mayo, half of the mayo made with advocate oil, and half of the mayo made with bacon grease. They're unbelievable decadently good...




kalikshama -> RE: Kali, some help here... (3/17/2014 9:21:12 AM)

The banana pancakes do look great! Do you use a non-stick pan as they suggest or will cast iron work?

Would you please share your granola recipe?

quote:

The first thing I did when starting was remove every single 'cheat' food from my kitchen into a couple boxes I put in the basement.


Very, very wise!



MercTech -> RE: Kali, some help here... (3/17/2014 10:18:09 AM)

kalikshama.. Um, glucose does not come from wheat as glucose is blood sugar. Didn't you mean "gluten" in one of your earlier posts? Gluten is the protein component in wheat and some other grains and some have allergies to it.

Yep, cereal and oatmeal are grains. So are things like millet and quinoa.

I had similar dietary restraints when recovering from pancretitis. What I discovered was that a "mediterannean diet" fits the bill perfectly. If you google that you can find a lot of tasty recipes. A tomato topped with a spicy hummus makes a wonderful light lunch in hot weather too.
Hummus is really inexpensive if you make it yourself. Hummus is made from garbanzo bean flour, olive oil, lemon juice, water, and any flavoring you care to use. (garlic powder and cayenne for me)

As to cream in the coffee, almond milk is a passable substitute. But, beware of artificial creamers. Coffee mate, made of congealed cottonseed oil, is actually higher in calories than actual cream. The only redeeming quality of artificial creamers is the five year shelf life as opposed to a few weeks for fresh dairy. I'd rather just use powdered, ultra pasteurized, or canned dairy if I were worried about shelf life.

Before there were potatoes, there were turnips. Yep, about anything you can do with a potato was done with turnips before the conquistadors brought "the devil's root" back to Europe from Peru. Potatoes caught on during "the little ice age" as they were safer from radical weather than grain crops.

Squashes are very versatile. Spaghetti squash is great with sauce and easy to cook, as are all squashes. Split, remove seeds, put face down in a half inch of water in microwave safe bowl, hit on high for about 15 minutes or until squishy to touch. Remove and scoop out insides.. (time varies with size of squash and power of microwave)

Instead of loading up a baked potato, try loading up a baked plantain. (giant bread like banana often found in groceries that carry foods familiar to Hispanic workers) And, plantains can be chopped and fried up and served like hash browns. (I first ran across that in Panama)

Almond milk and rice milk often contain sweeteners and flavorings. Read labels is the best thing.

Also, while on reading the fine print on labels.. "cheese" in the U.S. is not necessarily a dairy product any more. You can get "Processed American Cheese Food Slices" that, in the fine print, are made of congealed cottonseed oil with orange coloring and cheese flavoring. <grin> Most "American Cheese" often has very little to do with dairy products and is a good example of processed foods mimicking something traditional. Read the ingredients on Kraft Slices or Velveeta... it's an eye opener. I'll stick with my "Hoop cheese" and "Longhorn Colby" with ingredients like "milk, rennet, salt, sodium sulfite as a preservative" (BTW, sodium sulfite removes oxygen as it transitions to sodium sulphate... passes out the kidneys in a person and prevents oxidation of foods in sealed packages. It is added to wine and fruit juices to extend shelf life too.)




UllrsIshtar -> RE: Kali, some help here... (3/17/2014 7:09:12 PM)


quote:

ORIGINAL: kalikshama

The banana pancakes do look great! Do you use a non-stick pan as they suggest or will cast iron work?

Would you please share your granola recipe?



I don't have cast iron, so I'm not sure, but I think it'd be fine. I usually cook them on the electric griddle. I didn't find them as hard to turn as the recipe says, providing your are patient. They take longer to cook than normal pancakes, and trying to flip them before they're ready is a disaster. I usually leave them alone until the top is starting to seriously solidify and just flip them to brown them evenly on both sides, rather than cooking them on both sides (if that makes sense).

I don't really have a recipe for granola. I just chop a bunch of nuts and seeds in similar sizes, and then puree sweet dried fruits like figs and dates with applesauce (or other compotes... I like the flavor of pureed pineapple a lot), and then mix the nuts and seeds with the sauce until you just barely get a sticky mess that wants to ball together.
Sometimes I throw in some dried berries or pieces of cocoa too.

Then you take baking pans, cover them in parchment paper, and spread the stuff about 1/2-3/4 of an inch thick, and stick it in the oven at 280F. The first 15 minutes are usually ok to leave it alone, after that I check every 5 minutes, and once it starts getting golden brown, I watch it really closely. It'll burn in 10 seconds if you let it go too far. Some times I take it out and toss it (trying to flip it and usually failing at that) if it's not going evenly. As far as when to take it out, when it starts to brown nicely, I sneak little bits to see if the flavor is where I want it to be.

Sorry if that's not helpful. [:)]



kalikshama -> RE: Kali, some help here... (3/18/2014 11:36:43 AM)

I found a granola recipe in a paleo cookbook, but your cooking directions are better - this said to put the oven at the lowest setting and cook for 10 hours, I think with the door open, but that wasn't clear.

I'm going to try the banana recipe as soon as I get some bananas.

Thanks!



kalikshama -> RE: Kali, some help here... (3/18/2014 11:42:29 AM)

quote:

kalikshama.. Um, glucose does not come from wheat as glucose is blood sugar. Didn't you mean "gluten" in one of your earlier posts?

Not ringing a bell - was this something I wrote or quoted?

quote:

Yep, cereal and oatmeal are grains. So are things like millet and quinoa.

There is some debate, but the vast majority of paleo cookbooks and sites I have seen are treating quinoa like a seed.

http://en.wikipedia.org/wiki/Quinoa

Quinoa (/ˈkiːnwɑː/ or /kɨˈnoʊ.ə/, Spanish: quinua, from Quechua: kinwa), a species of goosefoot (Chenopodium), is a grain crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, as it is not a member of the true grass family. As a chenopod, quinoa is closely related to species such as beetroots, spinach and tumbleweeds.

It is high in protein, lacks gluten, and is tolerant of dry soil.





UllrsIshtar -> RE: Kali, some help here... (3/18/2014 2:03:25 PM)


quote:

ORIGINAL: kalikshama

I'm going to try the banana recipe as soon as I get some bananas.



On the banana recipe, brown and bruised is better than firm. They're sweeter, and they mix better.
I usually buy too many bananas for eating, and by the time they get to the point nobody wants them anymore throw them in the freezer. Then when I know I'm going to make those pancakes in the morning, I take as many as I need out the night before. Freezing them makes them even softer, and easier to mix in with the egg well, though unfrozen works as well if you're stubborn enough at smashing them.



kalikshama -> RE: Kali, some help here... (3/20/2014 6:42:20 AM)

I pureed everything in the blender, which may have made them even harder to flip, but they were really yummy and a nice dessert! I added 1/4 C chopped walnuts.



kalikshama -> RE: Kali, some help here... (3/20/2014 11:22:43 AM)

I'm finding it very funny that as I am flirting with the idea of a paleo diet, which is, by definition, pre agriculture, I am also gearing up for gardening season.



kalikshama -> RE: Kali, some help here... (3/22/2014 7:14:04 AM)

My man has dubbed the banana pancakes PINOs - Pancake In Name Only [:D]



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