For those new to making kombucha, the process can be intimidating. Every little thing is confusing. Does it matter if my kombucha SCOBY sinks? Can I cut my SCOBY in half? Why can’t I ferment the kombucha SCOBY with fruit juice? How much sugar is left in the kombucha when it’s done? How can I tell when my kombucha is done? It’s taking an unusually long time for my SCOBY to grow. How long is enough? Today, I’m answering these and other frequently asked questions about kombucha. Hope it helps!
Andreas Eenfeldt MD
Read Andreas’ Basic and free low carb primer which more or less includes wheat belly, primal and paleo which are all offshoots or tweaks on low carb high fat and avoid grains and starch. The new fad of resistant starch is changing things a bit, but for now a solid understanding of what LCHF is and is not, is a great place to start.
I’m not so sure I like the hoopla and almost fanatical and cultish aura surrounding some paleo, primal and wheat belly followers. I prefer the facts without the drama. Yep great health benefits without grains. Not new information..just new attention -big time-and to the benefit of all..no argument there, but all are essentially low carb high fat, 2nd and 3rd generation modifications..ala Dr Atkins, as natural as possible foods..simple. No nonsense. No tabloid declarations of Ripley’s Believe It or Not or National Enquirer dimensions. Cut the crap..low carb high fat.
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Another very valuable-more than a – tidbit of information about the effects of coffee and its relationship to gluten/wheat and . Although I just restocked my coffee, and recently bought a new stainless 2 cup Moka pot, I think I will try eliminating coffee. I really have thought about this for some time..and I know that when I “suspect” something and have an idea on my mind-it is usually intuitive and the best thing to follow. Coming cross this article certainly reinforces my thoughts/inclinations. Tomorrow I shall start with a significant decrease (eliminate 1 mug). It is very possible by tomorrow morning I could change my mind and go cold turkey. I am very much a cold turkey approach person. Embrace or do not embrace.
JISSN | Full text | Metabolic Effects of the Very-Low-Carbohydrate Diets: Misunderstood “Villains” of Human Metabolism
I wonder..so much misunderstanding, lack of investigation-or pharma/gov interference-resulting is the obesity diabetic crisis. A simple solution. Do not eat carbohydrates to any degree. Personally that is a much more attractive solution to me than the alternative of lousy and deteriorating health.
How has it happened that this simple, exquisite, common sense solution has not prevailed?
Even with Type 1 diabetes-it seems that a ketogenic diet may be a health promoting alternative as per Dr Richard K Bernstein. (YouTube speak on low carb)
edited Dec 28 to add.
I recently picked up a Blood Ketone/Glucose Monitor (free with a few stix) to see exactly where I am as I have not lost any weight at all for several months even though I am very low carb (most of the time- I have had the odd day up in the 70s and maybe 1-2 days around 10 g/carbs in several months). I have learned I am very carb sensitive and it does not take much to knock me out of ketosis. I like being ketoadapted and feeling SOOO much better and energetic. I began looking into monitors and decided to check at my local pharmacy where lo and behold could get a free Precision Xtra with the purchase of some strips. I mixed and matched some ketone/glucose strips and they also gave me a lancet pencil that I like much better than the one included with the Precision Xtra.
I began to monitor both levels December 26, 2012.
I almost forgot why I am editing this post :). The pharmacist also suggested I pick up the booklet on Diabetes called “”Living Healthy with Diabetes”. Well I am in my
3rd 4th year low carbing and my the huge influence in my life was Gary Taubes. Suffice to say I know a bit (possibly a lot more) about diabetes control and insulin than most dieticians/doctors. it would certainly seem so when you read the recommendations.
- 45-60% of daily food should be carbohydrates !!?? from whole grains, legumes, fruits and veg! Pardon me?
Never mind reduce your carbs..if you want to eat more the advice is -can you believe it- to increase your insulin. ie adjust you insulin according to your diet instead of adjusting your diet to reduce your insulin.
Here is the killer-literally-
- Choose starchy foods at each meal, such as bread, cereal, pasta, rice, potatoes. (and they later suggest that exchanging high glycemic foods with low may aid in controlling blood sugar.)
- How good of them. and did I correctly read that 10% as “sugar” is Okay!? “It is helpful to consider the glycemic index ?
I have to say I am appalled at this most irresponsible,unethical information. These are either the most stupid uneducated people in health care or they do not give a rats ass as to what happens to any diabetic. Possibly both are true. How can anyone have any faith in a system that clearly does not know what it is talking about or chooses to ignore the truth. We know the answer. Look at all the money the one “disease” of diabetes creates for BIG PHARMA and related. Billions.
I’ve wondered and thought about this myself quite a lot over the past couple of years.
Originally posted on THAT PALEO GUY:
Calories – a topic that seems to push me from zero to rant mode in 2.3 seconds. You hear people say calories count. Others say they don’t. And in the end, with the punters on the ground, it leads to nothing but confusion. I’ll try to give my take here, touching a bit on Robb Wolf’s latest post, and the buzz word de jour – nutritional ketosis. I’ll try to do so without spiralling down into some form of frothing-at-the-mouth incoherence.
A calorie is a calorie?
Here is a comment I left on Gary Taubes’ blog on the topic;
Saying a calorie is a calorie is no more useful in describing what is happening at a physiological level than saying a metre is a metre. Both are units of measurement, useful in our physical worlds – for measuring stuff – but completely bloody hopeless for understanding our biology.
View original 2,106 more words
Another winner courtesy of GourmetGirlCooks: who does not love a “bread” stuffing!!
Herbed Grain Free Stuffing…”Voila!”
Today I continued to work on my “Operation Grain Free Stuffing” recipe. :-) The grain free bread cubes I made a few days ago were good, but the bread was still a little too dense for my liking to use for stuffing. I revisited my recipe again this morning to see how I could lighten it up just a bit. The recipe I made for the lightly herbed “Grain Free Stuffing Bread Cubes” makes about 7 cups of oven dried bread cubes which is the equivalent to approximately 1 bag of commercial stuffing mix which typically contain about 6 cups. You will need to measure the bread cubes AFTER drying them out because I measured them both before and after oven drying. Before drying they made 10 cups of fresh bread cubes; after oven drying they measured a tad over 7 cups (the dried measurement is the one you need to use). I made an Herbed Grain Free Stuffing recipe that I posted below, but you could easily just use the Grain Free Stuffing Bread Cube recipe to make your favorite stuffing recipe. Stuffing (or dressing) is such a personal kind of dish — people have all kinds of preferences as to what they like to put in their stuffing…or more what they don’t like in it. My Grain Free Stuffing Bread Cubes recipe below is a great substitute for the more traditional wheat bread stuffing that many of us are accustomed to. The recipe for my grain free bread cubes is posted below my Herbed Grain Free Stuffing recipe, so if you are using them in your own stuffing recipe, just scroll past mine directly to the recipe for the “stuffing bread cubes”.
For dinner tonight, I am making Lemon Herb Roasted Chicken. I’m roasting a 7-lb chicken in my dutch oven. I placed a couple of celery stalks along with their leaves and a couple of carrots in the bottom of my dutch oven to place the chicken on. I squeezed the juice of 1 fresh lemon over the top of my chicken and placed the cut lemon halves into the chicken’s cavity along with 1/2 of an onion, a sprig of fresh rosemary, a handful of fresh sage leaves and a few sprigs of fresh thyme to help flavor the bird from the inside out. In a small bowl, I mixed a few tablespoons of olive oil, and a tablespoon each of fresh rosemary, thyme and sage along with some salt and pepper and brushed it over the chicken, covered it and popped it into a 400 degree F oven for 30 minutes — and then uncovered it and reduced the oven temperature to 350 degrees F and roasted it for another 1-1/2 hours until it was done. The smell in my kitchen this afternoon from the fresh lemon herb chicken roasting for a couple of hours along with the Herbed Grain Free Stuffing was amazing! In tonight’s stuffing test I did not add the sausage or mushrooms because I wanted to get a clear feel of the texture of the fresh herb flavored stuffing itself. I’ve snapped a few photos below for you to see as well as 2 recipes (one for the Grain Free Stuffing Bread Cubes to use in your own recipe and the other for my Herbed Grain Free Stuffing). Enjoy!
More wheat info ..essentially the same..but again.
Whilst all these symptoms are attributable to gluten, wheat also contains a toxic and anti-nutritional compound known as wheat germ agglutinin (WGA). According to researchers at the University of Verona in Italy, WGA can cause the intestines to absorb substances from food which would not normally enter the blood stream leading to the development of allergies and dysfunctional immune responses (Toxicol Appl Pharmacol. 2009 Jun).
Other gluten-containing grains include spelt, kamut, barley, rye and in lesser amounts, oats. Whilst spelt is genetically similar to wheat it has not been subject to the amount of hybridisation and genetic manipulation seen with wheat and its proteins are also easier to digest. Whilst not suitable for coeliacs, some people may find they tolerate spelt products better than wheat and it also has a higher protein content than wheat.
A Healthful Dose of Bacteria — Yogurt Is the Best Probiotic Source, but Clients Do Have Other Options
Personally I am a big fan of kefir since I came across it via empty kefir jars in a friends house about 12 years ago. Not easy to find but Liberty brand does make a kefir. I tried getting some granules but was not overly pleased with the result. I think I may try making it again as well as some other fermented foods such as sauerkraut. As far as yogurt goes I have consumed it for 40 years. Astro being my brand of choice for probably 2o of those years. I now use Greek Gods Organic plain, Krema Greek and sometimes Liberty Plain Mediterranean. I was using Stonyfields when I lived in the far north, but have not seen it locally. I wish there were other organic high fat available but it seems we must compromise with either organic or high fat-other than Greek Gods.
Yogurt is by far the most commonly known and widely available probiotic food in the United States. While it’s not the only way to get your probiotics, there’s good reason yogurt and other dairy foods are the best way to get these friendly bacteria into your system. “Dairy foods and beverages are the best probiotic delivery vehicles since probiotics have a short shelf life and are easily destroyed by heat and acidic environments,” explains Carol Ann Brannon, MS, RD, LD, a nutrition and feeding therapist based in Georgia. “Dairy foods have a short shelf life and buffer stomach acid and bile. In addition, dairy foods and probiotics appear to have synergy. In vitro studies indicate that lactoferrin in dairy foods may enhance bifidobacteria growth.”
“It’s critical that the organisms in yogurt are alive and active during its shelf life in order to ensure that the health benefits are received from the yogurt,” Brannon says. “Pasteurization, partial sterilization using heat, often results in the death of many microorganisms. For this reason, organic yogurts are preferable.”
Antinoro agrees that while there are other sources claiming to contain probiotics, nothing tops yogurt. But there are a few other dairy sources that fit the bill, such as smoothies, cottage cheese, and kefir. Kefir is relatively new in American grocery stores, Brannon says. But this creamy fermented milk product is nothing brand new. It originated centuries ago in the Eastern European Caucasus Mountains. “The longevity of the Caucasus Mountain people was associated with their consumption of kefir,” Brannon says. “Kefir contains several major strains of friendly bacteria, such as Lactobacillus Caucasus, Leuconostoc, Acetobacter species, and Streptococcus species, as well as some beneficial yeasts that aren’t found in yogurt.”
About time some heart health news came out with thruth about fat.
Butter is more fattening than olive oil?
False – Olive oil is more “fattening” than butter. First, fats do not make us fat if we are restricting carbohydrate intake. Second, butter is the lower fat fat – it’s 20 percent water. Third, butter contains 15-17 percent short and medium chain fats that are sent directly to the liver and do not enter the general circulation. Olive oil is 100% fat and only contains the long chain fatty acids that enter the general circulation.
bump. Is this any way to live a life!! One small step you can take to improve the lives of millions of hens is to only purchase eggs from hens that are provided some semblance of a life. Each time you buy “cheep” eggs..you support battery cages and keeping hens in prison. You purchase a miserable life for hen who has provided a dozen eggs for you if you buy normal “cheep” eggs. I prefer to purchase organic as overall it supports best agricultural and humane practices. (In Canada) Everywhere you purchase eggs, including restaurants, baked good, etc.. ask if the eggs come from cage free hens. Yep it cost a bit more..but not nearly the price that a hen pays. I pay just over $7.00/doz (CD) for organic eggs. about 60 cents an egg is still extremely inexpensive protein.
Do It..!! do not settle for a compromise. Give a hen a better life…. you can!
The vast majority of egg-laying hens in the United States are confined in battery cages. On average, each caged laying hen is afforded only 67 square inches of cage space—less space than a single sheet of letter-sized paper on which to live her entire life. Unable even to spread their wings, caged laying hens are among the most intensively confined animals in agribusiness.
Caged hens also suffer from the denial of many natural behaviors such as nesting, perching, and dustbathing, all important for hen welfare. Numerous scientists and other experts [PDF] have spoken clearly about the animal welfare problems with battery cages. One such scientist, Nobel Prize winner Dr. Konrad Lorenz, said:
The worst torture to which a battery hen is exposed is the inability to retire somewhere for the laying act. For the person who knows something about animals it is truly heart-rending to watch how a chicken tries again and again to crawl beneath her fellow cagemates to search there in vain for cover.
I can’t keep up with trying all of Gourmet Girl’s fabulous recipes!!