Date:   7/8/2008 9:23:04 PM ( 17 y ago)
Hits:   2,338
URL:   https://www.curezone.org/forums/fm.asp?i=1210879

Hi Katie,

Just thought I'd chime in here with some food ideas for you, because it sounds like you're hungry;)

Also, I can relate to where you are. I am not on any strict diet, by any means. I'm an old cure-zoner though, and I totally understand how confusing and restrictive all the rules can be. I find myself saying more and more that the stress around eating something that you think is bad, is probably worse than the food itself;)

When I'm looking for something really healthy to eat or even some guidelines, I tend to go to my two favorite books. First, is "The Body Ecology Diet." I think BED is pretty consistent with what Charlie is saying, as far as non-glutoneous foods. Plus, BED promotes fermented foods (homemade sauerkraut, kefir, etc.), which have sustained people for eons. I don't ever try to start at phase 1 (no fruit, no sugar, etc etc). I simply can't right now b/c I'm too busy (sounds lame, but I'm doing a lot of physical work right now and I just can't deal with too many restrictions). But, I like BED b/c there are some great, non-gluten recipes for soups and grains like quinoa and buckwheat to eat.

The other book I love is "Nourishing Traditions." This is not a read it "cover to cover" book, particularly if you're hungry. But, Sally Fallon goes back to the basics as far as how various cultures have sustained themselves for centuries. She's big on soaking grains, fermented foods, organic meat, etc. Funny thing is that when my mother-in-law was visiting us recently, I started talking to her about growing up on a farm in the 1930s. Many of the ways that she and her family prepared foods (fermenting milk a little b/f churning it into butter) are the ways that NT promotes. Plus, I notice that when I prepare things according to NT, for example, I make buckwheat pancakes and soak the flour in lemon water overnight first, whoa, I feel great when I eat them! I feel energized and not bloated at all, even with yummy grade b maple syrup. The story is that soaking, fermenting, or sprouting the grain before cooking or baking will neutralize the phytic acid, releasing nutrients for absorption. Phytic acid combines with key minerals, especially calcium, magnesium, copper, iron, and zinc and prevents their absorption in the intestinal tract.

Fallon also shares recipes from other cultures, including India. I learned to cook Indian food from dear friends who cook traditional south Indian dishes, and they soak and ferment certain lentils and grains. Who can argue with a culture that's been around for thousands of years?

Back to cravings and how you feel when you eat certain things...do you remember in Andreas' forum, where he used to talk about when you're healthy and in touch you will know what your body needs. I made a link from that to your posts about your cravings and the effect that Charlie's tonics are having on you. You have the craving and then feel really good after eating the food. That just sounds like a good thing all the way around. Maybe you're just getting in touch.

Again, I think this ties into trusting yourself and looking within to determine what is best for your body. And, maybe as Charlie's tonics help you digest better, you will feel more energy and more able to be in touch. I'm not speaking from experience, but just wondering if that's the process you're in. I believe that we really know what our bodies need, but we've heard so many different rules that we've lost touch with ourselves and the ability to listen to our bodies. This is totally understandable, as we probably don't feel so great as a result of years of S.A.D. foods, and most of us grew up on meat and white flour, sugar, etc.

All that said, there have been some recent findings about dairy and how evolution has influenced certain individual's ability to digest milk. Here's a paragraph from a NY Time article that summarizes the findings:
"Throughout most of human history, the ability to digest lactose, the principal sugar of milk, has been switched off after weaning because there is no further need for the lactase enzyme that breaks the sugar apart. But when cattle were first domesticated 9,000 years ago and people later started to consume their milk as well as their meat, natural selection would have favored anyone with a mutation that kept the lactase gene switched on."
The article goes on to explain that some people have this enzyme and some don't. Again, they may find some other discovery that disproves this ten years from now, but this makes some sense to me.
For the full article:

http://www.nytimes.com/2006/12/10/science/10cnd-evolve.html?ref=science


Every body is different. I'll be as you experiment with what works for your body you'll continue to feel better. And, as Charlie mentioned, if you sometimes want something you know doesn't work so well for you, well, enjoy it...yum;)

Drop me a note if you want to swap some recipes. I absolutely love playing and experimenting in the kitchen and have acquired a few good ones that are overall healthy stuff.

I hope this helps.

KarenMarie
 

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