Paleo diet?

[scissorhands]

dont blame the prunes for that. coffee is a fairly well accepted stimulant. the kind i make would paralyse small children.

prunes reminds me to tell you look into middle eastern shit, lots of honey, nuts, fruit and milk. (i assume you're not cutting out lactose?) and who doesn't like baklava?? (the only problem i have is that when i want something, i want it, and don't want to wait a day for it)

replace any white sugar with brown (raw/coffee crystal) type sugar. white sugar is bad. you'd probably have a similar experience with opiates, if you were after something recreational with a bit less come-down. (they act on the brain the same way, glucose and opium)

Yeah naaa since getting on the gelatine my tolerance for sugar is way low. Sweet treats I used to enjoy leave me jaded and wired now. Maybe its something else like diabetes I dont know....

My alimentary canal is nearly repaired now. I shit only half as much, with twice the volume of poo's. No more rushing for a dump, and improved kidney and wee's as well.

Teeth are whiter, skin is younger, sleep is better, as are moods.

Cannot recommend bone broth soups highly enough

A downside is I have more body odour than before

[granstar]

SWSBO has done 6 months of eating only steamed veges ( no corn or peas), no fruit apart from tomatoes, no protein apart from protein shakes every 3rd day, and mainly tinned tomatoes with a variety of spices to make them interesting. Lost 30 kg with added exercise. Some way to go yet but she looks great i could marry her ...oh wait! Yes, she needs and understands to get back to normal foods with reduced amounts but the most amazing thing is attitude.
Because i''ve been eating a few meals similar iv'e ( and cholesterol) dropped 3 kg without trying. One stubborn woman that she is after a lifetime of failed expensive diets has gone down this path out of the blue by herself, it really is mind over matter (pun) me thinks. Smoking is the same, i was a heavy smoker one day 20 years ago i just tossed a half empty packet away and thankfully never touched another ...something triggered?
Some people struggle miserably with this stuff and good luck to those striving for a healthy longer living lifestyle so you can ride into the sunset in your 80's.

[Akzle]

Yeah naaa,

A downside is I have more body odour than before

less pork. Poultry and game. Rabbit, venison etc.

Fuctory pork is yuk.

[scissorhands]

less pork. Poultry and game. Rabbit, venison etc.

Fuctory pork is yuk.

Bit like urban humans? Specially those couscous eating, skinny arse whitey ones eh?

Fish heads might be the go seeing as I'm still city bound for a while longer.

....I've nearly overdone factory pork bones, too much of a 'frankenstein' thing... he he

Boiled some free range drumsticks recently, they were good


I have reached a remedial balancing point quite quickly, due to very high doses of gelatine....time to normalise the diet.... and reduce boiled bones, and quit factory farmed meats altogether.

There is a valid reason factory farmed cuts of meat like pork and chicken, are the cheapest meats available.

Next up, snapper fish head soup and boiled free range chicken soup

But overall my body needs less gelatine now, than when I began a couple weeks ago

[Akzle]

im not concerned about the fuken jelly.
Personally, fish heads get fed to the pigs, or the plants.

Couscous has fuckall nute value for me. Falafel is epic kebab.

I also do this thing called meat salad.
Basically cook meat (steak, snags, bacon, meatballs, stirfry/meat chips etc), as you do. Dice it. Chuck it in a bowl with bbq sauce. Eat with a fork and beer.
Fucking legendary.

Remember. Vegetables are what food eats.

[scissorhands]

heres [probably] why I'm now sensitive to sugar:

Gluconeogenesis (abbreviated GNG) is a metabolic pathway that results in the generation of glucose from non-carbohydrate carbon substrates such as pyruvate, lactate, glycerol, glucogenic amino acids, and odd-chain fatty acid.

It is one of the two main mechanisms humans and many other animals use to keep blood glucose levels from dropping too low (hypoglycemia). The other means of maintaining blood glucose levels is through the degradation of glycogen (glycogenolysis).[1]

Gluconeogenesis is a ubiquitous process, present in plants, animals, fungi, bacteria, and other microorganisms.[2] In vertebrates, gluconeogenesis takes place mainly in the liver and, to a lesser extent, in the cortex of kidneys. In ruminants, this tends to be a continuous process.[3] In many other animals, the process occurs during periods of fasting, starvation, low-carbohydrate diets, or intense exercise. The process is highly endergonic until ATP or GTP are utilized, effectively making the process exergonic. For example, the pathway leading from pyruvate to glucose-6-phosphate requires 4 molecules of ATP and 2 molecules of GTP. Gluconeogenesis is often associated with ketosis. Gluconeogenesis is also a target of therapy for type II diabetes, such as metformin, which inhibits glucose formation and stimulates glucose uptake by cells.[4] In ruminants, because metabolizable dietary carbohydrates tend to be metabolized by rumen organisms, gluconeogenesis occurs regardless of fasting, low-carbohydrate diets, exercise, etc.[5]

so there smarty pants



Skin and cartilaginous cuts of meat are very high in glycine and proline amino acids

muscle meats that are commonly consumed nowadays are very low in these aminos and high in tryptophan and somethings .. oh fuck just read this thing below i found http://www.holisticselfhealing.org/BoneBroths.html

BONE BROTHS

Meat and fish stocks have played a role in all traditional cuisines throughout human history, and their use as therapeutic agent dates back to the ancient Chinese.

Homemade broth is rich in calcium, magnesium, phosphorus and trace minerals, and contains glucosamine and chondroiton. The minerals in broth are easily absorbed by the body.

Bone broths can be considered for use in the following conditions:

Ulcers, inflammatory bowel disease, decreased immune system states, malnutrition, muscle wasting, bone and joint degeneration, infectious diseases, and many more!

Besides the exquisite flavor that bone broth imparts into any savory dish, it:
•Is full of minerals.
•Fortifies the immune system.
•Enhances digestion.
•Nourishes all body parts related to collagen. This means joints, tendons, ligaments, skin, mucus membranes, and bone.

Bone Broth Is Mineral Rich

Clearly, long-cooked broth made from bones will be rich in a dynamic array of minerals. Bone is, after all, highly mineralized. A well-made bone broth will give your body calcium, phosphorous, magnesium, sodium, potassium, sulfate, in a form that your body understands. In order to pull these precious minerals from the bone during cooking, add an acid, like apple cider vinegar, to the water before cooking.

How the Collagen in Bone Broth Heals the Gut
Bones, marrow, skin, tendons, ligaments, and the cartilage that sometimes accompanies a bone are all made of a protein molecule called collagen. Collagen contains two very special amino acids: proline and glycine.

Collagen has been found to help heal the lining of the gastrointestinal tract, which includes the stomach and the intestines. This means that heartburn or GERD (gastroesophageal reflux disease) and many of the conditions associated with intestinal inflammation can be helped with bone broth.

•Collagen and gelatin have been shown to benefit gastric ulcers.
•Proline is necessary for the formation of collagen.
•Glycine improves digestion by increasing gastric acid secretion.
•Glutamine, also found in bone broth, is important metabolic fuel for cells in the small intestine.

Besides collagen, cartilage contains something called glycosaminoglycans (GAGs). Studies have found an underlying deficiency of glycosaminoglycans (GAGs) in patients with Crohn’s and ulcerative colitis. Correcting a deficiency and helping to repair a compromised gut wall is another good reason to consume bone broth regularly.

Bone Broth Helps with Wrinkles, Stretch Marks, and Cellulite

Bone broth contains collagen to make your skin supple and radiant. This delicious, mineral-rich broth can be used to make soup to support smooth, strong skin and reduce cellulite.
Drinking bone broth makes skin supple. Cellulite does not arise from carrying excess fat. Haven’t you ever seen a thin person with cellulite? It is common. Most people are taught to choose skinless and boneless meat and to fear animal fats. This is why even those who are slender will not be able to shake cellulite until they change their diet.
•Cellulite comes from a lack of connective tissue.
•The smoothness of skin is from an abundance of connective tissue.
•Collagen-rich bone broth will supply your skin with the tools that it needs to support itself.
•Adding chicken feet, animal joints, and knuckles to a bone broth will increase the amount of collagen available.
Use Bone Broth with Your Next Fast
During a fast, the body receives little nourishment from food. Because of this, sometimes muscle tissue can break down.
•When glycine is consumed, this limits or prevents the breakdown of protein tissue, like muscle.
•Glycine is used for gluconeogenesis, which is when the liver makes sugar fuel for the body to burn in the absence of glucose.
•Glycine is also necessary to detoxify the body of chemicals. This is because glycine is a precursor amino acid for glutathione, which is a major antioxidant and detoxifying agent in the body.
•Glycine is an inhibitory neurotransmitter. It has been shown to improve sleep, as well as boost memory and performance.

[scissorhands]

im not concerned about the fuken jelly.
Personally, fish heads get fed to the pigs, or the plants.

Couscous has fuckall nute value for me. Falafel is epic kebab.

I also do this thing called meat salad.
Basically cook meat (steak, snags, bacon, meatballs, stirfry/meat chips etc), as you do. Dice it. Chuck it in a bowl with bbq sauce. Eat with a fork and beer.
Fucking legendary.

Remember. Vegetables are what food eats.

dont knock fuken jelly man.... its present day omission is part of the scam

[granstar]

Bone Broth

Care to add a tasty recipe?

[scissorhands]

Care to add a tasty recipe?

There are so many.

pea and ham bone soup is prolly a family favourite
even roast chicken or bone in roast meats
in the oven the bones will leech minerals and amino's into the meat

its too easy to cook a bone broth
buy bag of dog bones with some meat still on
boil [simmer] in pot for 2-3 hours
add 2 teaspoons of cider vinegar
helps leech goodies out

jelly beans, jubes, many baked goods have gelatine
gelato ice cream, sorbets[i think]
and mr whippy style icecreams like in maccas and burger king contain gelatine

the beauty about a whole chook is there are many bones and skin
skin is full of collagen goodies
never buy skinless/boneless breast again!
frying only allows a small amount of bone goodies to leech out
and higher temps of frying may destroy goodies

fish head soup/stock could be the ultimate....
add some vinegar
heads and frames
never buy fillet again
whole snapper in a long shallow pot in the oven with veges all round
cheaper and better!


as well as adding gelatinous meats
reducing sugars and carbs
is just as important
move from beer to spirits?
cut back on dairy
have days with no bread, rice or pasta
no more packaged cereals, muesli bars

I have a big bowl of bone and vege soup at least 2 x a day now

[Akzle]

o yea. Home made museki bars. Oats, brown sug. Honey, rasins, cashews macadamias.
Fkn good.

[scissorhands]

o yea. Home made museki bars. Oats, brown sug. Honey, rasins, cashews macadamias.
Fkn good.

yeah naaa... omit the sugar and honey and only eat as a treat now and then

I had a very natural oatie roll with nuts and seeds the other day and it flipped me out from the sweetness. Never used to, would eat treats all the time.

I've changed my reaction to sweets, due to the high gelatine diet

white crystals:

heroin
cocaine
speed
salt
sugar
trichomes

Sugar has been implicated in slow academic learning, hyperactivity and cruelty kids crave it... its a gateway drug

[Akzle]

yeah naaa... omit the sugar and honey and only eat as a treat now and then

I had a very natural oatie roll with nuts and seeds the other day and it flipped me out from the sweetness. Never used to, would eat treats all the time.

I've changed my reaction to sweets, due to the high gelatine diet

white crystals:

heroin
cocaine
speed
salt
sugar
trichomes

Sugar has been implicated in slow academic learning, hyperactivity and cruelty kids crave it... its a gateway drug

it is. Fat of the land, opiate of the morons. Whatevr.

brown/raw sugar. I dont touch the white death.

And honey is healthy as shit. Medicinal.
People need to give at least 2 fucks more about bees.

You should see if you cant get a script off your favourite quack for codeine, morphine, youd love it.

[scissorhands]

I live in the junkie capital of orks, Grey Lynn. Dated a girl who became a junkie
No thanks, I'd rather suck opium lollies

[Kickaha]

You should see if you cant get a script off your favourite quack for codeine, morphine, youd love it.

Unless you're one of the people who codeine doesn't work on

[scissorhands]

Obesity. Bloating. Bowel problems. Headaches. It's blamed for everything these days - so should you stop eating bread?

By Chloe Lambert
UPDATED: 01:18 GMT, 22 November 2011

Bread is often the food people crave the most..........

From hot buttered toast to the simple sandwich, bread was once the staple of the British diet. But today it’s suffering from a serious image crisis — it’s become something of a health bogeyman, a food to be avoided and resisted.

Sales have been dropping since the Seventies. In 1974 the average Briton got through 2.2lb (1,029g) of bread a week, but now it’s 1½lb (700g).

Largely that’s because many people are now convinced they suffer from wheat intolerance or an allergy to gluten (the protein found in wheat).

A survey by the University of Portsmouth last year found that one in five British adults believes they are allergic to a food, with most blaming wheat.

Bread is being held responsible for a range of symptoms, including fatigue, stomach pain, bloating and headaches.

Meanwhile, low-carb diets such as Atkins and Dukan haven’t helped either — the claims that carbohydrates cause blood sugar levels to rise, preventing the body from burning fat, have put many off their lunchtime sandwich.

Yet despite this, bread is often the food people crave the most.

Ask any dieter to name their greatest weakness and it will be toast in the morning or that irresistible basket of warm rolls on the restaurant table.

But is it really so bad for us? And why has our relationship with this basic food become so dysfunctional? We talked to the experts.


More...

You DON'T have to be fat and over 40 to develop diabetes...and I'm proof
Scarred by cancer as a girl, Amy's dedicated her life to sparing others the same fate

YOUR BRAIN IS HOOKED ON BREAD

Sometimes only a bacon sarnie will do — but why exactly is that? The simple answer is that bread appears to make us feel better.

‘When carbohydrates such as bread are broken down to glucose, they trigger the production of the brain chemical serotonin, also known as the happy hormone,’ says Helen Bond, of the British Dietetic Association.

That’s why a toasted teacake or muffin tastes so good at teatime.

‘The body has a natural dip in serotonin levels around 4pm,’ she explains. ‘Bread is a great way to give yourself a bit of a boost.’


THE MODERN LOAF WE CAN’T STOMACH

For some experts the day it all went wrong was in 1961 when something called the Chorleywood Baking Process was introduced — this breadmaking technique uses three times as much yeast as before and so reduces the time needed for fermentation.

It means a loaf can be baked in just one hour, and also has a longer shelf life — as a result 76 per cent of the bread we eat today is made this way.

Unfortunately, critics say that this reduced fermentation time means yeasts have less time to be broken down and therefore could upset the delicate balance of bacteria in the gut, triggering digestive problems.

Jonathan Brostoff, professor of allergies at King’s College, London believes the so-called ‘one-hour loaf’ may have more yeast and additives left in, meaning more risk of irritation.

He is now looking at whether making breads in different ways affects the types of bacteria found in the gut and the impact on health.

Andrew Whitley, a baker with 30 years’ experience and author of the book Bread Matters, champions sourdough bread, which takes between ten and 24 hours to rise and doesn’t require bakers’ yeast.

‘Allowing bread to ferment this long ensures the proteins that make up the gluten are pre-digested so the stomach doesn’t have to work so hard,’ he says.

‘This has been proven in the lab and in feeding experiments. I see a lot of people who say they can eat my bread, but not factory bread.’

He adds that most modern bread contains enzymes and stabilisers known as processing aids to keep it ‘squidgy’ for longer.

‘These make the proteins harder to break down — we’ve engineered bread to be at its most indigestible.’


WE’RE NOT BUILT TO EAT SO MUCH
The average Brit gets through the equivalent of 60 loaves a year

The average Brit gets through the equivalent of 60 loaves a year

Toast for breakfast, sandwiches for lunch and rolls for snacks — no wonder the average Brit still gets through the equivalent of 60 loaves a year, despite the overall drop in consumption.

Some experts say our digestive systems can’t cope with so much — explaining the rise in complaints such as irritable bowel syndrome and bloating.

‘Gluten, a type of protein, makes bread what it is,’ explains Professor Peter Whorwell, a gastroenterologist at Wythenshawe Hospital in Manchester.

‘Yet gluten is a large molecule that’s poorly digested by the gut and we don’t break it down very well.’

We make things worse by eating far too much bread.

‘It’s become the number one convenience food,’ he says. ‘It’s everywhere, and that’s part of the problem.’

‘Think of our beginnings as hunter gatherers,’ adds Professor Brostoff.

‘We didn’t have wheat back then — we had meat, fish, fruit and vegetables. We weren’t really designed to eat all this wheat.’

Even if you limit yourself to one harmless-looking sandwich a day, you’re still likely to be eating more than you realise, says Catherine Collins, principal dietitian at St George’s Hospital in London.

‘Often bloating is nothing to do with wheat intolerance and everything to do with portion size,’ she says. ‘Ten years ago your average sandwich would be 60g of bread — two slices of 30g each.

Now, bread often weighs more like 40g a slice, and if you’re slightly sensitive, two of those can be enough to trigger symptoms such as bloating and tummy pain.

‘Paninis are deceptive too; they may look small, but actually contain a lot of bread, squashed down.’

What’s more, she adds, nowadays we often eat lunch on the go or at the desk — meaning it’s wolfed down too quickly and we feel stuffed afterwards.


EXOTIC HOLIDAYS MAKE THINGS WORSE

A variety of modern lifestyle habits — including exotic holidays — are leaving people with a permanent slightly raised level of sensitivity to gluten in foods like bread, says Professor Whorwell.

‘I see a lot of people who caught a tummy bug abroad which has left the gut more sensitive, so it can flare up again when they eat too much bread.

‘Any previous stomach bug, as well as foreign travel, and taking lots of medications such as antibiotics can all make our guts more sensitive.’

Bread’s large gluten molecules mean that this is one of the most likely foodstuffs to cause problems in a newly sensitive gut.


WHITE SLICED COULD BE GOOD FOR YOU

White bread is the loaf of choice for many Britons, taking up 50 per cent of all sales. But because it has a high glycaemic index (GI) there’s concern that it releases its energy too quickly, raising blood sugar levels and insulin.

Some researchers believe this could help fuel diabetes. A study by the Cancer Council of Australia which followed more than 36,000 people for four years found those who ate the most white bread were more than 30 per cent more likely to develop type-2 diabetes.

There is a suggestion that this surge in blood sugar and insulin levels could even fuel cancer cell growth.

A study published in the International Journal of Cancer in 2006 found those who eat five slices of white bread a day are almost twice as likely to develop the most common form of kidney cancer compared with those who have one and a half slices.

Meanwhile, wholegrain foods, including wholemeal bread, have been shown to have a protective effect because they regulate the production of insulin.

But wholegrain is not necessarily best for everyone. We’re often told we need plenty of fibre for a healthy bowel. In particular, a high-fibre diet has long been prescribed for irritable bowel syndrome, a chronic bowel disorder affecting some nine million Britons and causing pain and diarrhoea as well as constipation.

But Professor Whorwell, an expert in IBS, has different ideas. A study he carried out in the Nineties revealed that high-fibre foods such as bran, and wholemeal and granary breads actually worsened symptoms.

‘Fibre is an irritant laxative, meaning if you’ve got an already irritable bowel it will irritate it further,’ he says. ‘I often now put people with IBS on to white bread because it’s low in fibre, and 50 to 60 per cent of them improve.

‘Brown bread may be good for you if you have a normal healthy gut, but if it is sensitive you may have to balance the pros and cons depending on how bad it makes you feel.’


IT’S SPREADS THAT MAKE YOU FAT

Thanks to diets such as Dukan or Atkins, we tend to think of bread as ‘bad’ — under these regimens you either cut out or dramatically reduce your intake to help put the body into a state of ketosis in which it burns fat for energy.

But the tide may be turning. According to a new book, The Carb Lover’s Diet (which this year topped the New York Times bestsellers list) bread — specifically wholemeal — can actually help you lose weight.

‘Studies show that resistant starch can help curb cravings, control blood sugar levels and boost metabolism,’ say the authors.

Resistant starch is a compound found in wholemeal and rye breads as well as foods such as lentils, oats and potatoes. Unlike other foods it’s not absorbed into the bloodstream and instead is digested slowly — reportedly keeping you fuller for longer.

Dietitian Helen Bond says there could be some truth in this.

‘Resistant starch is digested in the large intestine, meaning it provides a slow steady release of fuel. Cut it out and you often find you’re flagging and more likely to crave a snack.’

Catherine Collins says that bread can also be a good source of vital nutrients such as calcium, adding that bread on its own is unlikely to cause significant weight gain.

‘The real problem is the high-fat things we eat with our bread. What about the slab of cheese in the middle of it, or the olive oil you dipped it in?’ she says.


IS FIBRE, NOT WHEAT, TO BLAME?

Half a million Britons are thought to have coeliac disease, an auto-immune condition where gluten causes the immune system to attack the lining of the small intestine — symptoms include diarrhoea, constipation and bloating.

Coeliac disease is diagnosed by taking a biopsy of the intestine or via blood tests. Sufferers must be strict in avoiding gluten.

This is different from so-called ‘gluten intolerance’, which is linked to IBS, headaches and mood swings.

The problem, say experts, is that people are self-diagnosing both conditions. In the case of gluten intolerance, Professor Whorwell thinks it could be the fibre in bread — not gluten — that’s the real problem if you have a sensitive gut.

‘A lot of people put themselves on gluten-free diets and claim it makes them feel better. But I don’t think they feel better from cutting out gluten, it’s the cutting out fibre.

‘And gluten-free products are now starting to add fibre, so in fact these people may find they’ll start to feel worse again and we’ll come full circle.’

More controversially, Professor Whorwell believes there is a ‘grey zone’ of people who may not have full-blown coeliac disease or even a wheat intolerance, but just have a degree of sensitivity.

‘To be diagnosed as coeliac you need to have a positive blood test, followed by a positive biopsy,’ he says.

‘But I have patients who don’t have either of these yet feel much better when they cut out gluten.

‘We can’t call them coeliac, but we have to believe them. It may be they are on the cusp of coeliac disease, or have very subtle changes to the gut that we just haven’t discovered yet.’

Sarah Sleet, chief executive of the charity Coeliac UK, says: ‘Increasingly, expert doctors are discussing patients who appear to experience gut problems but don’t give positive results for coeliac disease, and gluten sensitivity is being put under the spotlight as a possible cause.

‘What is not clear is when such patients cut out gluten and feel better, is it the gluten that is a problem or proteins in the wheat?

‘Whichever it is, coeliac disease is still massively under-diagnosed and it is essential that doctors should rule it out before assuming simple sensitivity.’


THE BENEFITS OF BAKING YOUR OWN
If bread causes you problems, you need to work out which type or types it is

If bread causes you problems, you need to work out which type or types it is

The experts agree that while there’s no need to assault your digestive system with wheat three times a day, our digestive systems are all different and if bread causes you problems, you need to work out which type or types it is — whether it’s all bread, high fibre wholemeal or artisan.

‘I have patients who feel better when they eat only sodabread,’ says Professor Brostoff.

‘But then I have some who need to cut out wheat completely.’

He suggests eliminating bread — and then adding each type back one by one to see how your body copes.

Andrew Whitley has a simpler and perhaps more appealing solution.

‘I call for a return to the simple pleasure of baking your own bread.

‘Bread’s got a bad name and it’s time to take back personal control of what goes into it.

Read more: http://www.dailymail.co.uk/health/ar...#ixzz2WHGQbP1e