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What's up Random my brutha? Here's an article on that. http://www.marksdailyapple.com/10-perfectly-primal-foods-you-probably-havent-eaten/#axzz1xVFQdYOG
Hi Sabertooth. We are, slowly but surely. Still have my email? I'd love to hear how things are going with you.
I'll also add that I like that Nestor seems to think its okay to include a little rice in the diet and maybe an occaisional potato. Also, he is a fan of Xylitol, which really opens the door to a lot of flexibility in beverages/sweets. I don;t have it very often, but sometimes it really help with cravings.What about coconut flour? Anyone using that for recipes> Looks like, if nothing else, it makes a good breading for panfrying fish in coconut oil.
If you Google "safe starches" you'll find some debate about rice and potatoes. It seems to me, however, that the debate can be settled pretty easily by a few simple observations. Just like the idea that dietary fat is inherently bad for you should have been immediately refuted by the excellent health of the fat-guzzling Masai (and others), the idea that carbs are inherently bad for you is soundly refuted by the excellent health of the carb-guzzling Kitavans (and others).A few centuries ago, the Irish lived almost exclusively on potatoes and were reputed to be a remarkably healthy and fit people. Rice is fairly popular in certain parts of Asia, as I understand things — including areas renowned for their good health. The idea that consuming potatoes and rice generally leads to poor health is inconsistent with easily available evidence, and should therefor be discarded.I like Nestor's chart in general, but I think his distrust of carbs leads to a few odd results — restricting consumption of rice and potatoes, preferring Xylitol to raw honey, and having an "avoid" section on his fruits and veggies spectrum, for example. (Edit: the guy who created the chart appears to be named Dave, not Nestor.)(A lot of the very worst foods are laden with carbs — Mallomars, Pringles, Oreos, Twinkies, M&Ms, Doritos, HoHos, Coca-Cola, Ding Dongs... Low carb diets have worked well for many people, perhaps largely for that reason. But to banish potatoes along with Snickers is to throw the baby out with the bathwater.)'cosjobs said:
Maybe i am reading/interpreting the chart wrong, but I feel comfortable adding a small serving of rice 2-3 times a week, a baked potato once or twice. And being in texas a few corn tortillas cannot be avoided. The fat laden coffee on the intermittent fasting seems kind of bizarre, but I did it a day or two over the last couple of weeks with no ill effects.What I dislike most is his peddling of stuff linked to his advice. It makes me a bit distrustful.
It sounds completely obvious when I type this out, but I will anyway: you can't underestimate the role physical activity plays in one's health. I'm sure the Irish, with their extreme starchy diet, suffered no ill effects partly because they were toiling all day on the family farm. Same goes for the rice diets of asian cultures, and the American farmer of the midwest. Days start off with biscuits, gravy, potatoes, and eggs. But they're working all of it off and need all the carbs they can get.So if you're exercising daily I don't think you'll have a problem with eating a few potatoes or helpings of rice.
On the nutrition plan we use, the first 30 days is very strict. So no legumes, no rice, no potatoes, and no dairy.They say that you should reintroduce dairy and see if it has any negative effects. Some people don't even realize how much better they would feel until they cut dairy out. For others, it's fine to have it occasionally.
mr roboto is right that everyone is different, so you have to try it for yourself. Go 30 days without dairy and then add it back in to see if you notice a difference. If you don't have a negative reaction to it, cheese is a great source of calcium and other nutrients. (Cheese has been a staple in several cultures renowned for their health — the famously hardy Swiss mountaineers, for example, lived largely on rye bread and cheese — so there's nothing inherently unhealthy about eating a lot of cheese. Of course, their cheese was made from raw, grass-fed milk; and their sourdough rye was traditionally slow-fermented.)
The Costco near me also carries Tillamook, which is roughly as pastured as Kerrygold. (Both are pastured except in the winter; neither is pastured year-round.) Tillamook is also unpasteurized (although not completely raw: it's heated, just not to the point of pasteurization).
Good info, thanks. Tillamook is what I used to buy, but did not know it was from pastured (mostly) cows. But two months ago I wasn't scouring the labels like I do now.I think I may wait a month before excluding all dairy. I do not know if I could maintain in these early stages were it not for big mugs of strong coffee with cream.The cream I use is "low heat pasteurized" and very expensive (about double). Is that the same as how Tillamook processes their cheese? It great to know their product is so responsible produced, yet still delicious, affordable and widely available.
Of the "cheaper" cheeses, I hit Baby Swiss and Sharp/Super Sharp Cheddar up. We have some seriously good cheese producers in Ohio. Hoffman's and Guggisberg are my go to cheeses for the every day fix.
Thanks for the link. I've been needing to do something drastic, so seeing some real recipes is a great help in preparing to do this. I'm going back to read the rest of this thread now.
Everything I've read says nuts-- almonds, cashews, etc-- are fine for paleo. Peanuts, which are actually legumes, are to be avoided.
They're fine for paleo, but if you're trying to drop lbs, they can be a monkey wrench. Robb Wolf and Mark Sisson make note of that as well, very calorically dense and can stall or slow down weight loss. I personally eat them a few days a week to satiate hunger when I haven't had as much fat as I should have. Lately I've been eating more avacados instead (sprinkled with lime juice and salsa seasoning - yum).
Yep, this exactly. They're primal, but it's easy to overdo them and eat too many calories and/or carbs from them.
From what I've read, its the chem icals in diet soda that make it bad. Some think xylitol (from birch bark) or stevia is okay in limited amounts. I've made ice cream with the xylitol with good results but I do not care for stevia. Beans are legumes are beans are legumes.... The problem is not the fat or lard or ham in preparing them its the bean itself. I pretty much avoid them, but maybe use a small amount making some mexican food once a week or so.
Zucchini and squash taste really good.
Is it really possible to build muscles in two or three weeks? Seems like it would take a lot more time than that.
I usually saute peppers and onions when I grill out. By saute, I mean cooking the peppers/onions just long enough to soften. I know some are pretty technical when it comes to using that term. Asparagus is really easy to cook on the grill. Just brush the grill with a little olive oil and cook the aspargus for a 2/3 minutes. Done. Brussell Sprouts are easy, but take a bit longer. Make an aluminum foil bowl (use at least two sheets) and put the Sprouts in the bowl, sprinkle with olive oil, salt and pepper to taste. Turn the sprouts occasionally. Once they start charring, they're done.'Ren Ho3k said:
Adding in garlic, that's how I usually grill asparagus. Is it better straight on the grill?
He doesn't post videos all that frequently, but Mike Dolce has some interesting youtube videos:
yea theres no way you legitimately added muscle just from swimming for a few weeks...probably just lower body fat leading to the muscles showing more when you look in the mirror. To gain legitimate pounds of muscle you need to get on a progressive resistance training program that doesn't neglect the core full body lifts(squats, deadlifts, pullups, kettlebells, pushups, bench press, overhead press, power cleans, etc.)
Good idea. I think so, but I like the "grill" flavor. Just enough to char one side, turn over, char the other side and eat.ETA: Just noticed what you highlighted. The sprouts I put in aluminum foil. They will still char eventually, but you won't have the straight "grill" flavor. The asparagus I throw directly on the cast iron. Sprouts taste better "soft" imo so it's better to let them cook for a while.... indirect heat or the warming rack is usually where I put them at first while I'm cooking other food. I'm not a real experienced cook, but I'm learning. I read a bunch of recipes and get an idea as to what the main ingredients and temperature/time are and go from there. Experiment a little bit.
Your body needs the complex carbs from grains to produce glucose which your muscles and brain need to function properly. You are losing weight because the body is basically getting its fuel by breaking down muscle.
Not true.
Grains are not the only source of glucose. All carbs break down into glucose and other sugars. Potatoes, bananas, honey . . . there's no sense in listing all sources of carbs because it's too long. In addition, your body can produce glucose from dietary protein, like steak. Avoiding grains should not lead to the breakdown of muscle. After all, for the huge majority of human history, pretty much nobody ate grains.
The problem with simple sugars like what is found in fruits and honey is that it causes a spike in insulin because too much glucose is entering the bloodstream too quickly. This can lead to insulin resistance and diabetes.The problem with getiing glucose from steak is that it comes with saturated fat that cause other diseases including heart disease and prostate cancer.
the saturated fat myth has largely been debunked
doubtful
I just got back on a few days ago. Looking forward to dropping some serious weight before Christmas.
You should read this thread before posting in it.You are pretty much parroting what is referred to as Common Wisdom (CW) most of what you wrote in your last two posts has been thoroughly debunked.
When is the last time you read something, late 80's?
I believe the theory that insulin resistance is caused by postprandial insulin spikes lacks support. Those 30-bananas-a-day people, as nutty as they are, seem to have perfectly good insulin sensitivity.But even if insulin spikes did cause diabetes, it wouldn't be an argument for substituting grains for fruits. The insulinogenic response from fruit and from grain-based products (bread, pasta, rice) are similar.'Scrooloose said:
That was the mainstream view for the past few decades, but researchers are backing away from it as evidence to the contrary accumulates. If it were true, you'd expect cultures with very high intakes of saturated fat to have above-average levels of heart disease. But this is not observed. People in the Philippines for whom coconuts are a staple, for example, and people among the Masai who get a huge percentage of their calories from high-fat dairy, have extremely low rates of heart disease. (They don't get prostate cancer either.)In any case, talk of diabetes or CVD or cancer seems to have little to do with the notion that GreatLakesMike is losing muscle mass because he's given up grains.
