« Last post by jeanp280 on October 15, 2014, 09:34:25 PM »
Haven't gotten to the 4 R's yet. Only just beginning NC102, but thanks for giving me something to refer to!
« Last post by bridgettet957 on October 15, 2014, 08:30:35 PM »
Very interested in your topic here. I have had many concerns and questions regarding cholesterol for quite some time. I am very much in the learning phase and I found this book to be an excellent source to unravel the mess of confusion! I hope it comes as a help to you. Cholesterol Clarity: What the HDL is wrong with my numbers? By: Jimmy Moore with Eric C. Westman, MD.
To good health and answers!
Hi there! I did an alkaline water cleanse/ fast once and this is what I learned then:
Acidic Water/ RO Mineral Water:
-natural minerals (inorganic state) do not help assimilate body function and our body treats it as toxic matter
-aggravates acidity levels to acidic foods and impairs digestion
-does not eliminate free radicals
-brings body to higher acidic state which can lead to disease
RO- Alkaline Water/ Mineral Water (in alkaline state):
-body absorbs minerals like calcium, magnesium, potassium, which are in ionic state
-helps digest acidic foods better
-eliminates free radicals in the body
-has lower oxidation potential
-has pH of 8.5-9.5 and maintains body in healthy state
So in my opinion, yes, alkaline water is better!
« Last post by astridm592 on October 15, 2014, 06:02:30 PM »
Thank you, Jodi and Jada!
I had some delicious leftover wild salmon and broccoli this morning and loved how quickly it all came together. I'm not a morning person, so anything I can make/reheat before I'm fully functional is great.
My body has been loving the egg breakfasts, but a different source of protein is appreciated. (Jodi, I've heard/read several philosophies on egg intake, from 4 to 15 a week. After three consecutive mornings of two eggs, I just felt like my system could use a little variation and might have reached a temporary limit .
Anyway, thanks for broadening my horizon. It's funny that sauteeing greens didn't even occur to me, just because I didn't classify greens as 'breakfast food'... I'm learning...
« Last post by clairez189 on October 15, 2014, 11:43:22 AM »
I saw a documentary years ago that mentioned we were the only mammals who drink milk from other animals besides our own species after breastfeeding. I have switched over to almond milk about three years ago because I haven't had the desire to drink milk altogether. But I am not completely against it being in other foods I consume. I wanted to hear your thoughts on this topic. I do eat meat, fish, and eggs so I get a good amount of protein on a daily basis. I know that organic milk has some health benefits including probiotics but if I took probiotic supplements is that enough? Or should I consider incorporating animal milk into my diet?
« Last post by JadaH on October 15, 2014, 11:28:10 AM »
I have grown to love sautéed greens for breakfast. Start with a good fat and some onions and garlic then add greens and anything else you like. Think roasted veggies, sweet potatoes, some good quality sausage, or even poach an egg right on top!
« Last post by jodi f. on October 15, 2014, 06:19:27 AM »
Yes, to what Nancy says. Also know that it appears that our microbiota can take years to get back to normal, so consistent dosing with probiotics and fermented foods is advised for a while. Fermented foods, especially, as there tend to be far more organisms in these, and they're in a form the body knows how to handle. Fermented veggies and fruits, dairy products, and even true sourdough breads (check out those from Grindstone Bakery). Even though the bacteria in breads are dead from the cooking heat, they're obviously so important to our health that our immune systems recognize the DNA fragments from them and derive immune benefits. How cool is that?
Just curious: For those of you with GERD, do you know whether or not you have H. pylori? In Martin Blaser's Missing Microbes, he describes H. pylori as having different functions in our bodies -- some can be good, some not. There are different types, also, and that, as well as age of acquisition and other factors, contributes to how well we deal with having it on board. For those whom this bacteria has caused pathological gastric changes and who have had it eradicated, they ALL get GERD pretty much immediately. So, just wondering if anyone knows they've had it eradicated or knows if they even have it at all.
« Last post by jodi f. on October 15, 2014, 06:11:30 AM »
Yes, good point. Homogenization, though, IS done to whole milk (not raw) unless it specifically says that it's not. They often say "cream top" or something like that to denote it. I'm sorry, I wasn't very clear, but that's what I meant by "pressurized through fine mesh," as this is how homogenization is accomplished, to the best of my knowledge, in order to reduce the size of the fat particles so they commingle with the protein and don't separate.
« Last post by camstraw on October 14, 2014, 09:17:09 PM »
The other HUGE factor in this debate simply comes down to the homogenization process. It's the reason you should avoid any reduced fat milk, because to my knowledge they use this process in all reduced or low fat milk. So the reason homogenization is bad is because it basically changes the fat cell in the milk, an enzyme called xanthine oxidase (XO), which would normally be excreted without homogenization. These XO cells enter the heart and arteries damaging membranes and creating scar tissue which your body then plasters up with cholesterol which gradually becomes a serious problem. Check out the book Healing with Whole Foods by Paul Pitchford.
So in short WHole milk is always better, but in my opinion we shouldn't be drinking too much milk at all if any.