(m)eat to live

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  1. Thanks! I thought I had read something like that on this site somewhere, but couldn't find it. The Paleo Poor article is a great reference.
  2. To put it another way, imagine a married couple consisting of a thrifty saver and a big spender. Can they make it work? Sure. But it takes a lot of communication and compromise, and I dare say it's much more difficult the further you are apart on the spectrum. Same thing here. If you're the X and he's the Y, this is much easier: W30<----------------------X---------|--------------------Y----------->SAD than this: W30<-X------------------------------|--------------------Y----------->SAD So that's why I think step one is deciding where on the spectrum you want to live long-term. That'll help you determine how serious your response to his attitude about it needs to be.
  3. Here's why I think this is a tough one.... are you trying to make permanent lifestyle changes in your eating patterns, or are you just doing Whole30s for temporary benefits? The reason I ask is this: it's one thing if you love golf and your partner doesn't play, because you don't play every day. It's one thing if you hate cheese and your partner doesn't because cheese isn't a meal. But, if this is someone you want to share the rest of your life with (which it kind of sounds that way) then you need to consider if your long-term eating habits are going to be compatible with his if you choose to stick with some form of Paleo lifestyle. I'd say most co-habitating couples eat at least one meal together each day, sometimes more, depending on schedules. If he's not willing to accept what you're going to eat, even if he chooses to eat differently but still gives you a hard time about it or makes you feel guilty, that is not sustainable. It's not. If he's going to harangue you about not drinking every weekend, that's not sustainable. First and foremost, I think you need to decide if this is a diet or a lifestyle for you. If you feel like it's a lifestyle, then you need to sit down and have a real heart-to-heart with him. I disagree with the thought that you need to "support" his decision not to participate - if he chooses not to participate, that's fine, but he needs to keep his comments and issues to himself. It's a passive-aggressive way of trying to get you to go back to your old habits, and it's most likely because of his own insecurities. If you were an alcoholic, would he be so negative about you choosing not to drink? If you had celiac disease, would he be complaining about the "weird food" you had to eat? I have a cousin who is a vegetarian - his wife is not, and they have a rule: no comments about what the other is eating, unless it's "Oh, can I try a bite of that?" When someone makes a big change to try to improve their health or life, the reactions of those around them are incredibly telling. If your partner is more concerned about how your changes are making him superficially uncomfortable, and less concerned about the positive health benefits for you, well... to me, that is very troubling. But if it's not something you're planning to stick with long-term, then it's not so concerning.
  4. The only reason I choose one over the other is because of texture, like CpBatchelor mentioned. Previously frozen vegetables will not thaw to their original snappy-crunchy fresh texture. I generally find frozen vegetables to be cheaper, so I usually only buy fresh when I can't find a frozen version or I plan to eat them uncooked. Just my thoughts!
  5. When deciding what meat to buy, I feel like I am always having to compromise price and quality, which is frustrating. Sadly, I can't afford to buy only pastured organic meat and meet the demands of my family. I generally buy conventional beef from the supermarket, "organic" (but not free-range) chicken from the supermarket, and ethically raised-in-the-woods pork from a local farmer that I really like and trust. I try to stick to wild-caught seafood and avoid all the farmed stuff. But is that sensible? Should I be buying only organic fatty cuts, regardless of the animal, and feel okay buying lean, conventional meats? Which meats would you consider the worst-bet in conventional, and which is the safest-bet? I wish there was a list of suggestions on the meats where a compromise is okay and the ones where it's best to spring for quality - from a nutritional standpoint mostly. Kind of like a dirty dozen/clean fifteen list for animals. What guidelines do you use when deciding to buy organic/grassfed or conventional? Thanks!
  6. Thanks for sharing your experience, Melissa! I haven't been eating as cleanly as you, I'm sure, but I would imagine my diet is still worlds away from the SAD that doctors are used to seeing. I considered outright refusing the test, but I was told that my insurance might refuse to pay for any complications/medical issues that arise due to undiagnosed gestational diabetes. I'm not terribly concerned that I have it, but then again, I don't really want to fight with my insurance if something should come up... I find it frustrating that these docs have been reminding me at every appointment how important it is to eat a healthy diet... and then they ask me to drink two sodas worth of sugar and red food dye in a matter of minutes! I will ask about the A1c, and maybe a food journal and glucose meter for home use, for a week or so. Maybe that will satisfy the requirement.
  7. To me, "snacking" is mindless eating. If you're hungry, it's not mindless! Eat!
  8. I'm pregnant and up until now, I've been including some dairy and select grains, due to major gag issues eating many meats and vegetables. Now I'm considering doing a second Whole30 since my food aversions are (finally) under control. I'd like to eat really clean for this last trimester to give baby as much of a health boost as possible, but I'm wondering about Whole30/Paleo and the oral glucose tolerance test that is given to pregnant women. I've read a few blogs where people said that being Paleo made them fail the test because their bodies (naturally) freaked out when ingesting a ton of sugar like that in one sitting. Should I just wait until after I take the test to start? I'm supposed to take it next week. I don't want to have a falsely elevated insulin response as a result of the diet change, but in theory, shouldn't eating clean HELP my insulin response? Has anyone taken the OGTT while on a Whole30 or very strict Paleo diet? Thanks in advance!
  9. Ooh, thanks, that Organic Valley looks like it would be right. It would be for savory applications - added to sauces and veggies and the like. Coconut milk/cream isn't going to work because I'm one of those weirdos who doesn't like it. Rather, I like it with fruit or sweet applications, but coconut + meat tastes horrible to me!
  10. I realize cream is not strictly Whole 30 compliant, but I'm still considering myself in the post-W30 phase (gearing up for another after this baby is born, yeah!) So high-fat dairy really seems to be okay for me. I eat butter, non-clarified, and have seen no ill effects. So I'd love to be able to use some heavy cream from time to time, but EVERY BRAND in my local grocery stores has carageenan in it. Even the organic brands! Why??? There is one store brand of half-and-half that is free of it, but all the creams have it, and I was hoping for something with more fat than half-and-half. Why, why, why do they put that grossness in cream, and does anyone know of a national brand that doesn't use it? Maybe I can call some stores that I don't normally venture to and ask if they stock a specific brand. I'd feel kind of weird calling and asking them to check all their heavy creams for added ingredients though...
  11. Please share. Especially if it doesn't require the meat to be in large hunks. TIA
  12. Thanks so much. Fortunately, I'm not losing weight. My appetite is through the roof, I'm just having trouble meeting my protein requirements - I'm filling up on fats and carbs, and actually having a hard time filling up! The soup suggestion is a very good one. I made chicken soup this weekend - broth with lots of veggies and chicken cut up as small as possible. It went down fairly easily, no chewing!
  13. My endocrinologist has warned me that my protein levels are low. I'm about 9 weeks pregnant. But, just like with my first pregnancy, I've developed some horrible food aversions, namely eggs, meat, and anything even remotely bitter (kale, broccoli, spinach, romaine, zucchini... sad face!) I smashed up a hard boiled egg this morning with an avocado and choked it down, gagging the whole time. It was miserable! The texture of meat also makes me feel sick. I've been able to eat small amounts of ground meat when it was drenched in tomato sauce, or mixed with sauteed mushrooms, but that's it. I could probably eat fish if there was a gun to my head. I have no aversion to dairy products, though. In fact, I find myself craving milk, cheese, yogurt... I know this isn't ideal, but I'm thinking I might have to start eating a lot of dairy products until my food aversions subside. With my first, this happened somewhere early in the second trimester... so I have about a month to go. Does anyone know what the "best" choices are in this category? I know butter is mostly fat. I'm looking for protein. Doesn't Greek yogurt have a lot of protein? I needed to vent a little! A time when it's REALLY important to eat healthy and the healthiest foods make me ill just thinking about them!!! Go figure!
  14. Homemade mayo while pregnant... would you "risk" it? How big of a risk is it, really? I know listeria is the big food poisoning scare, but I can't imagine getting salmonella would be GOOD for me or the little bean... FWIW, I don't have access to local farm-fresh eggs until the market opens in April. During winter, I buy organic free-range from the big-box grocery store, and I wash the outside of the shells before I crack them. Also, I love runny eggs with breakfast, so I suppose this would apply to them as well.
  15. Made this for dinner last night. Deeeelicious! Dice half of one big onion (or one little one), ~2 Tbsp red bell pepper, and one celery rib. Saute in ghee - I used about 1/4 cup. Once the onions are soft, let it cool a little, then mix veggies and any ghee left in the pan with 8 oz crabmeat, 1/3 cup homemade mayo, 4 Tbsp almond meal/flour, one beaten egg, and a few shakes of seafood or cajun seasoning. Divide the mixture evenly over 4-6 tilapia fillets, then roll them up, stick in a toothpick to secure and place them seam-side down in a baking dish. Drizzle with a little extra melted ghee, sprinkle with salt, pepper, and paprika. Bake at 400 for about 25 minutes. We don't go out to eat very often anymore, but this felt like a "restaurant" meal!