 |
| Author | Post |
|---|
Joyful
Foundation Staff
| Joined: | Sat Jun 9th, 2007 |
| Location: | On Vacation |
| Posts: | 764 |
| Status: |
Offline
|
|
Posted: Fri Aug 22nd, 2008 10:10 |
|
JanEE wrote:
Your post on the 19th was a wealth of information. Have you always eaten this way? If not, how long did it take for you to make the transition to such healthy eating. I know it doesn't happen overnight usually. If healthy eating got rid of bacteria you wouldn't even have to do the MP.
Well yes and no. I grew up under the care of the descendants of mid-west farmers who grew much of their own food and knew how to cook from scratch. Unfortunately they were also probably Th1 compromised and often yelled at kids in the kitchen.  So I did not learn to cook from them. But I did learn to love fresh foods and all types of vegetables and ate them often growing up.
For most of my adult life I have eaten pretty healthy when at home, but over the years began to have meals out more and more as I traveled for my work. Ended up eating lots of frozen meals. (Blech!) My idea of a complex recipe was a fruit smoothie or avocado guacamole. Then, ten years ago I married a wonderful guy who actually *owns cookbooks* and thinks cooking is a recreational sport.  And he doesn't get uptight in the kitchen. I learned more and had more fun cooking in the last ten years than all the rest of my life put together.
In the past four years, with growing health issues in our family, I dug into the healthy cooking/eating all the more. We didn't drop all standard American diet foods overnight, but the more we made ourselves, the more we preferred it.
Basically, I went from not knowing how to cook, to loving the whole process. One day I really stretched myself and tried tried my hand at making yogurt-curry marinaded butterflied leg of lamb. That night I was granted a medal of honor (kind of) when my husband proclaimed, "Wow. Now you are cook in this house!"
As for cookbooks, The Joy of Cooking has helped me to understand the mechanics (and the title really fits me) , and the Nourishing Traditions (by Sally Fallon) has taught me the details of 'traditional' food preparation such as soaking grains and making stocks.
Do you think you could elaborate a little more about the sauces you make? I think some really good healthy sauces might make some food more interesting. ... And speaking of soup, do you know of any store-bought vegetable broth that tastes good? Or do you have a recipe for a home-made one? I used one from the store once and it ruined my recipe it tasted so awful.
As for sauces, I learned the basics from Sally's cookbook and then let the creativity come out. I never make the same sauce the same way twice and sometimes it doesn't come out right at all. (I've learned to run hot gravy through a metal seive when the flour clumps on me.) It may be the "closet chemist" in me, but I love experimenting with everything. Sorry I can't be more helpful on that.
On a 'good' day when I can pull a chair into the kitchen and stir a large low pan of simmering sauce for a couple of hours, adding layers of flavor as I go, I know the effort will pay off when I take it out of the fridge to pour it out of a large glass jar by bits and splashes for various meals in the days to come.
I will say that the homemade stock is really the secret to the richer flavors in cooking sauces. The ones you pour out of a can have MSG and the ones sold in a "box" are incredibly thin. If you are not a vegetarian, Sally's stock recipes are a good place to start. (See her online "Broth is Beautiful" article for recipes and more.) I did a quick search just now and found this roasted vegetable stock recipe that looks truly amazing (you don't have to use everything the recipe calls for, but just be sure to leave out the mushrooms).
Finally, I will answer  dette's question: "No." I can't be anyone's personal chef right now. I am very focused on getting well. But perhaps you can buy a couple of cookbooks and encourage another member of your household or extended circle of friends to develop an interest in cooking for your benefit? 
____________________
MP Stories | Bacteriality | MP Search | MP Knowledge Base
|
Knochen
Moderator
| Joined: | Thu Feb 23rd, 2006 |
| Location: | USA |
| Posts: | 380 |
| Status: |
Offline
|
|
Posted: Fri Aug 22nd, 2008 11:38 |
|
For those interested in improving their cooking, I very highly recommend two books by Harold McGee
The Curious Cook
On Food and Cooking
I think The Curious Cook is a very good place to start. It has the right attitude as well as some very instructive lessons on how to approach food and cooking. When you understand the mechanisms behind the flavors and the textures, you then have a basic palette that will allow you to head off in your own direction without being lost.
Of course, if you are a DVD fan, then Alton Brown's cooking show "Good Eats" is a lot of fun and has much the same approach. You'll understand why, not just how. And he does it with some pretty amusing models and demonstrations! Of all the TV chefs out there, I think he does the best job of really imparting the essence of what makes it all "go" rather than simply tempting you with some new treat.
____________________
Reiter's Syndrome 25+ yrs, fatigue, joints, muscles, migraine, brainfog| 25D 6 ng/ml |Benicar May06|Ph1 June06|Ph 2 Sept06|Ph 3 Jan 07|NoIRs K-Cream Zinc Oxide cream - Always covered!
|
Joyful
Foundation Staff
| Joined: | Sat Jun 9th, 2007 |
| Location: | On Vacation |
| Posts: | 764 |
| Status: |
Offline
|
|
Posted: Fri Aug 22nd, 2008 12:21 |
|
Thanks for those tips, Knochen.
I love that name! "The Curious Cook"
____________________
MP Stories | Bacteriality | MP Search | MP Knowledge Base
|
JanEE
Member
|
Posted: Fri Aug 22nd, 2008 19:29 |
|
Claire, thanks for the suggestion. I need to make another batch and I think I will try the balsamic vinegar, and maybe add the Chinese five spice too. I've never used the 5-spice before but recently bought some so will give it a try. I think I'll try your kidney beans and blue cheese too. I love them both. Easy is sometimes a wonderful thing when one doesn't feel up to cooking. I read that your friend has finally arrived to help you. That's really great!!!
Joyful, How lucky you are to find a man who loves to cook. I pretty much learned to cook on my own---after I got married. My mom was too impatient to teach me; she thought it was just easier to do it herself. Then I married a man who didn't like just about everything, but I still learned to cook somehow---and loved it. So, my "thing" was finding wonderful recipes. I have collected them for ages and can't seem to stop. I even have them all filed, with their pictures, on pages in seven 3-ring binders. There is no way that I could ever make them all but it's a joy to just sit and read the recipes sometimes. When I make a new recipe I always make it as written the first time and then maybe change it to suit me the next time. I'm glad that both my daughters like to cook. One is vegetarian and the other is getting into growing some of her own vegies. One of my granddaughters loves to cook also.
Thanks also for the cookbook suggestions and online reading material (most of which I will have to read later). I agree that homemade stock can't be beat, but I've only made chicken and turkey. I will definitely try the vegetable. I just read the recipe and it sounds wonderful. I guess part of the reason I've never tried it is because it seemed like a waste to just boil the vegies and throw them out and then add new ones for the finished soup. It's like buying them twice. With meat, you wouldn't normally eat the bones anyway. Does that make sense?
Knochen, thanks for your recommendations also. I've watched Alton Brown several times and find his show interesting and fun. I did, however, try his method of cooking rice one time and it was terrible. During Phase 1 of the protocol I watched so many cooking shows I got kind of burned out on them, but still watch occasionally.
Jan
____________________
CFS, FM hypothyroid 125D69 Ph1 5/05 Armoir thyroid promethazine mag B12 for low blood levels NoIRs limited outings covered Ph2 9/06 Ph3 8/07 25D11
|
caroldeleah
Member
| Joined: | Tue Jan 15th, 2008 |
| Location: | USA |
| Posts: | 57 |
| Status: |
Offline
|
|
Posted: Fri Aug 22nd, 2008 20:04 |
|
This has been extremely helpful reading! Thank you all!
I would appreciate advice on 3 ingredients which I like to use in my recipes: 1) molasses (MP bran muffins) 2) vinegar (cucumber salad, etc) and 3) sea salt (re: iodine and thyroid).
^^Carol^^
____________________
Uveitis|HashimotosHypothyroidism|Thyroid Nodule|Arthralgias|RefractiveMyopia|1,25D34| Ph1Aug08|Ph2Nov08|Ph3Jun09|25D 6(02/09)|25D 9(12/08)|Combigan/Cytomel/RefreshPlusSgl/NoIRs
|
Knochen
Moderator
| Joined: | Thu Feb 23rd, 2006 |
| Location: | USA |
| Posts: | 380 |
| Status: |
Offline
|
|
Posted: Fri Aug 22nd, 2008 21:01 |
|
I would appreciate advice on 3 ingredients which I like to use in my recipes: 1) molasses (MP bran muffins) 2) vinegar (cucumber salad, etc) and 3) sea salt (re: iodine and thyroid).
Molasses - sugar based. High in carbs, but if use sparingly in recipes not too, too horrible
Vinegar - fine as far as I know.
Sea salt - You're probably not going to consume enough that the trace elements will be a problem. Don't use it as your only salt source, maybe?
____________________
Reiter's Syndrome 25+ yrs, fatigue, joints, muscles, migraine, brainfog| 25D 6 ng/ml |Benicar May06|Ph1 June06|Ph 2 Sept06|Ph 3 Jan 07|NoIRs K-Cream Zinc Oxide cream - Always covered!
|
Joyful
Foundation Staff
| Joined: | Sat Jun 9th, 2007 |
| Location: | On Vacation |
| Posts: | 764 |
| Status: |
Offline
|
|
Posted: Fri Aug 22nd, 2008 21:27 |
|
Just got back from some fun reading over on McGee's Curious Cook site. Thanks again for the reference, Knochen. Tthe Curious Cook does offer tips for getting the most out of microwave cooking for those who do use it. I think his best tip is to use glass or ceramic containers with lids to keep in the moisture without getting plastic in the foods. (But then you have to wash more dishes, I know.) 
Maybe we should have branched into a new "cooking" thread instead of mucking up the "what you ate" topic with all of this discussion? 
I realize that cooking isn't really within reach for many of us MPers, especially the people living alone who already have too many self-care tasks 'on their plate' so to speak. 
This past week, I'm not doing too well cooking for myself either, as I am just getting into Phase 3 of the protocol. It's a good thing I baked a batch of chicken legs/thighs at the beginning of the week. I've mostly been eating out of the fridge with little or no food prep this week. Cold chicken pieces, single slices of provolone cheese, peeled carrots, pieces of lettuce, marble sized chunks of chocolate. And from my 'snack cupboard' I have nibbled on handfuls of nuts: pistacios, cashews, and almonds. Plus bites of home-dried raisins through out my waking hours.
Just so you don't get the wrong picture of what's going on in my kitchen right now. 
Last edited on Fri Aug 22nd, 2008 21:32 by Joyful
____________________
MP Stories | Bacteriality | MP Search | MP Knowledge Base
|
Dody
Moderator
|
Posted: Fri Aug 22nd, 2008 22:17 |
|
Knochen,
Is bleu cheese ok on the MP? I have been assuming it was off the MP list--but if it's allowed, in moderation of course, it would be happy news.
Best to all, Dody
____________________
Lyme Arrhythmia Vertigo Meningitis Bipolar lithium tylenol cover up outside mod low lux inside ModPh2Jul07 Ph2Apr08 Ph3Feb09 D25 Oct09 7 Mar10 4
|
Knochen
Moderator
| Joined: | Thu Feb 23rd, 2006 |
| Location: | USA |
| Posts: | 380 |
| Status: |
Offline
|
|
Posted: Fri Aug 22nd, 2008 23:35 |
|
Is bleu cheese ok on the MP?
Good question. I don't know, but it's not on the foods to avoid list.
I'd consider what makes it blue though, more micro-organisms! You might want to avoid it on that basis, the same as you would probiotics. Up to you though.
For me, it was always a terrible migraine trigger, so I can't abide the stuff simply through bad association. Since there is naturally occurring penicillin in the "bleu", I'd say be very moderate in consumption until you gauge your reaction, if any. Trevor said he couldn't eat it until after he'd recovered because it upset his stomach, but now he likes it.
Looks like you are in the clear if you can tolerate it and want to add some spores to your diet.
____________________
Reiter's Syndrome 25+ yrs, fatigue, joints, muscles, migraine, brainfog| 25D 6 ng/ml |Benicar May06|Ph1 June06|Ph 2 Sept06|Ph 3 Jan 07|NoIRs K-Cream Zinc Oxide cream - Always covered!
|
Knochen
Moderator
| Joined: | Thu Feb 23rd, 2006 |
| Location: | USA |
| Posts: | 380 |
| Status: |
Offline
|
|
Posted: Fri Aug 22nd, 2008 23:45 |
|
Maybe we should have branched into a new "cooking" thread instead of mucking up the "what you ate" topic with all of this discussion?
Joyful,
If you want to start a thread like that, why not?
Glad you are enjoying McGee's website. The books are really fun to read if you are into this sort of stuff. I learned how to make killer caramel-coffee ice cream based on the lessons I learned in there (I got the caramel technique from a 1930's cookbook put out by Borden - you wouldn't believe how it's done!). Sadly, I cannot have ice cream for the nonce. <snif> But later... 
So who's going to chip in and buy me an AGA cooker? I take PayPal! A cobalt blue one, please!
____________________
Reiter's Syndrome 25+ yrs, fatigue, joints, muscles, migraine, brainfog| 25D 6 ng/ml |Benicar May06|Ph1 June06|Ph 2 Sept06|Ph 3 Jan 07|NoIRs K-Cream Zinc Oxide cream - Always covered!
|
expate
Member
|
Posted: Fri Aug 22nd, 2008 23:47 |
|
Funny, I thought bleu cheese was the most disgusting thing on earth... until I became pregnant (at age 27). Then I just craved it. Funny how hormones can make you do the darndest things.
I haven't tried any since MP. Hmmm.
dette
____________________
Hypervitaminosis D 1,25-D 52 pg/ml, 25-D 38 (4/08), 25-D 34 (8/08), 25-D 29 (10/08), 25-D 14 (3/09), 25-D 15: D3=15, D2<4 (6/09): all ng/ml, started Ph1 7/17/08, Ph2 11/4/08, Ph3 2/18/09. Covered up, but no facemask any longer. NoIRs. Home low light.
|
eClaire
Member
| Joined: | Mon Sep 25th, 2006 |
| Location: | Virginia USA |
| Posts: | 1396 |
| Status: |
Offline
|
|
Posted: Fri Aug 22nd, 2008 23:50 |
|
I eat blue cheese on ocassion (6% or less A) and I suspect that eating it for a treat is probably not going to do what taking penicillain will do. It doesn't make me sick (it used to make me sick when combined with a wheat product pre-MP). Blue cheese makes me feel not so deprived (because, well, I love it).
I have a feeling that vinegar might be an immune modulator. Vinegar is a trigger for many folk for roscea (sp), making it worse (which suggests to me it might ramp up the immune response). Also, apple cider vinegar is part of a folk remedy, combined with honey and water, to drink at meal time to help with GERD. Some old remedies say it is part of a cure for all sorts of illnesses including arthritis.
All I know, is it made my roscea worse pre-MP, which has gotten better on the MP, and so I am back to consuming vinegar in a moderate fashion (ocassional in a home made salad dressing).
Claire
Last edited on Fri Aug 22nd, 2008 23:51 by eClaire
____________________
42mo on MP; CFS FMS MCS COPD hypermob IBS/GERD osteopor; 125D48 25D<4;
NoIRs during most daylight outings; Ph1.Dec06 * ModPh2.Jun07 * AbxBrk.Mar-May08
* Ph2.Oct-Nov08 * Ph1.Jan09 * Olm.alone.Jun10
|
Knochen
Moderator
| Joined: | Thu Feb 23rd, 2006 |
| Location: | USA |
| Posts: | 380 |
| Status: |
Offline
|
|
Posted: Sat Aug 23rd, 2008 00:18 |
|
Julia,
Here is the Crispy Chips recipe, as promised. They are a bit slow to make, but very crunchy and good. Be sure to stir the batter often while making them!
http://mp-recipes.com/Crispychips.htm
____________________
Reiter's Syndrome 25+ yrs, fatigue, joints, muscles, migraine, brainfog| 25D 6 ng/ml |Benicar May06|Ph1 June06|Ph 2 Sept06|Ph 3 Jan 07|NoIRs K-Cream Zinc Oxide cream - Always covered!
|
Julia
.
|
Posted: Sat Aug 23rd, 2008 11:05 |
|
Thanks, Knochen!
WARNING TO ALL MY FELLOW MARMITE-LOVERS:
 VEGEMITE ALSO CONTAINS FOLIC ACID
Just found some in Sainsbury's - they must have started adding it since Barbski reported.
Julia 
|
Pipistrelle
Member
|
Posted: Sat Aug 23rd, 2008 12:42 |
|
Oh Julia.... I am bereft!
Pip
____________________
Sarc lungs, uveitis '90 dx '92, pred 18 mo '93-'94; D25 31 Nov 06, D1,25 35 Nov 06, NoIRs Feb '07, D restrict Nov 06, low lux home, cover up, light exp work
|
eClaire
Member
| Joined: | Mon Sep 25th, 2006 |
| Location: | Virginia USA |
| Posts: | 1396 |
| Status: |
Offline
|
|
Posted: Sat Aug 23rd, 2008 17:46 |
|
Despite some of the research, food makers are adding folic acid to more and more things. It used to be in the states that if a pasta said 100% whole wheat there would be no folic acid. Now you have to read the label.
Also, many prepared foods that are organic in the US are using Sunflower oil instead of other oils...because it is the Sunshine Vitamin oil. I've had to give up easy organic cooking using some of my favorite pre-prepared soups because of the changes.
Claire
____________________
42mo on MP; CFS FMS MCS COPD hypermob IBS/GERD osteopor; 125D48 25D<4;
NoIRs during most daylight outings; Ph1.Dec06 * ModPh2.Jun07 * AbxBrk.Mar-May08
* Ph2.Oct-Nov08 * Ph1.Jan09 * Olm.alone.Jun10
|
expate
Member
|
Posted: Sat Aug 23rd, 2008 19:51 |
|
Knochen, you'd be proud of me. I just made my own bread. No enriched flour, no folate. Now, we'll see how it tastes...
Julia, I know this isn't what you were looking for in a low carb snack, but I figure I'll share how I parse out and make my high carb one work for me.
I keep a bag of Ghiardelli's semi-sweet chocolate chips in the freezer. I think it's 70 calories for 23 chips. But seriously, the way I eat them, it's hard to eat more than about 10 or so. I just suck on them, and coming from the freezer, it takes a while to melt. Because they are discreet bits, they give you somthing to do, keep your hands busy. Also, it keeps me from going overboard on sweets if I snack on that a couple times a week.
Of course, what's really deliscious is mixing equal parts chocolate chip, peanuts, and raisins. dette
____________________
Hypervitaminosis D 1,25-D 52 pg/ml, 25-D 38 (4/08), 25-D 34 (8/08), 25-D 29 (10/08), 25-D 14 (3/09), 25-D 15: D3=15, D2<4 (6/09): all ng/ml, started Ph1 7/17/08, Ph2 11/4/08, Ph3 2/18/09. Covered up, but no facemask any longer. NoIRs. Home low light.
|
Karna
Member
|
Posted: Sun Aug 24th, 2008 03:28 |
|
Joyful- I thought I was the only one who eats like you do! It's so nice to see somebody else out there who owns a copy of Nourishing Traditions. My food journey began a few years back(before I had heard of the MP) when I realized I was allergic/sensitive to so many foods(which, of course, I now know why). I would highly recommend reading The Maker's Diet by Jordan Rubin(or any of his books) for those of you out there wondering what/how to eat. I bake with almond flour(I'm sensitive to grains) and even enjoy "ice cream"(coconutbliss.com) despite a whey(dairy) and egg allergy. I am looking forward to the day when I can enjoy homemade kefir, cheese, and something as simple as sprouted cereal with milk. For now, it's just lots of lean meats and veggies(steamed, cultured, raw), sprouted nut bars, almond flour cookies and muffins and small amounts of fruit.
eClair- I think I saw your post on another thread about not eating avocados. I know avocado oil was on the foods to avoid list but avocados weren't confirmed as a problem. I eat avocado almost everday and my D level went from 69(I was mistakenly put on D pre MP) to 9 in just 4 weeks. Anybody else out there have experience with this?
____________________
CFS/Food allergies,sensitivities Ph1May08 Ph2Oct08 25D8(Apr09) low lux home, limited outings covered up, enzymes
|
Joyful
Foundation Staff
| Joined: | Sat Jun 9th, 2007 |
| Location: | On Vacation |
| Posts: | 764 |
| Status: |
Offline
|
|
Posted: Sun Aug 24th, 2008 04:01 |
|
Karna wrote:
Joyful- I thought I was the only one who eats like you do! It's so nice to see somebody else out there who owns a copy of Nourishing Traditions.
It's an interesting read (gotta sift out the Vit D comments) and has truly helped to expand my "healthy foods" cooking skills. i think Sally had taken in some culinary training in France before developing some of the recipes in the book.
About:
... post on another thread about not eating avocados.
I think avocados are probably one of the foods that the jury is still out on.
The basic rule of thumb is that if you are having problems lowering your 25D levels, then you need to eliminate any suspects until your 25D levels are going in the right direction.
I do eat guacamole in moderation. My 25D was 17 last measure, but if it doesn't keep dropping, I may have to get more serious about scrutinizing my diet.
Last edited on Sun Aug 24th, 2008 08:16 by Joyful
____________________
MP Stories | Bacteriality | MP Search | MP Knowledge Base
|
eClaire
Member
| Joined: | Mon Sep 25th, 2006 |
| Location: | Virginia USA |
| Posts: | 1396 |
| Status: |
Offline
|
|
Posted: Sun Aug 24th, 2008 05:09 |
|
| Hmmm...my D level is fine. Perhaps I'll start introducing avacados back into my diet and see what happens...as soon as my health turns around more. Thanks for reintroducing that idea. They are one of my favorite foods. Claire
____________________
42mo on MP; CFS FMS MCS COPD hypermob IBS/GERD osteopor; 125D48 25D<4;
NoIRs during most daylight outings; Ph1.Dec06 * ModPh2.Jun07 * AbxBrk.Mar-May08
* Ph2.Oct-Nov08 * Ph1.Jan09 * Olm.alone.Jun10
|
Current time is 00:36 | Page:   1 2 3 4 5 6 7   |
|
|
|
|
