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Posts posted by LadyM

  1. It's totally worth making your own corned beef, that way you can control the quality of the meat and the rest of the ingredients. However, it generally takes at least 2-weeks lead time. But the year I did it with a grass fed brisket, everyone proclaimed it the best corned beef they'd ever had--and there were no leftovers. :(

  2. Have you tried a magnesium supplement?

    Natural Calm is a magnesium supplement that a lot of folks around here tend to use, jmcbn.  


    More thoughts for vozelle: Others don't have great results with it. Personally, I take a magnesium supplement from Biotics Research and sometimes I have to take huge doses (like 15 capsules). Other times I need to back way off. I think it has to do with stress and all kinds of other things that change constantly. 


    Epsom Salt baths work wonders for some people, too. Just keep experimenting.

  3. I might try increasing the dose of digestive enzymes and take them with each meal, increase the natural calm and only take it before bed, and increase starchy veggie portion, especially with meal 3. In my experience, it does take time, persistence, and patience. I know it's worrying, but being stressed about it doesn't help matters.

  4. You can order it online or find it at a health food store, most likely. There are other magnesium supplements as well. You might want to do some research. The majority of us--even those who eat Whole30 style long term--have a magnesium deficiency. I take a supplement every day.


    It also looks like you're not eating much, if any, greens. Have you considered adding some to your diet?

  5. Have you tried a magnesium supplement beyond the milk of magnesia? Folks around here like Natural Calm (unflavored, only). You could also soak in epsom salts--or drink them or take castor oil if you're really alarmed and feel you need a BM immediately.

  6. I love hearing about everyone's experience with this. It has helped me tighten the reins on my food budget, something I wasn't sure could be done without too much sacrifice. But it can! I've been able to reduce spending from $100/week for myself to about half that by relying on whole chickens, eggs, ground meat, and canned fish for protein; limiting fruits; using frozen veggies and greens as well as local root veggies wintered over at the farmers market--and mostly eating coconut oil and homemade ghee for fat. I'm actually enjoying the challenge and simplification.

  7. I've done 3+ Whole 30s, most of which extended far beyond 30 days each, and can easily eat anything that I ate before without terrible immediate consequence. But I generally choose not to because I feel so much better eating Whole 30-style. I have been doing so for nearly two years.


    I have a very hard time believing that continuously feeding yourself the most nourishing possible foods for stretches of time is a bad thing.

  8. Not all hypothyroidism is considered an autoimmune condition. Mine, for example, is the result of head and neck radiation. AIP may not be necessary.


    I do find that I do so much better--with both energy and weight loss--when I eat plenty of starchy veggies. And there's some evidence that eating more starchy veg later in the day helps adrenal health which is connected to and affected by thyroid. You may also consider avoiding goitrogenic veggies (largely cruciferous), especially those that are raw and fermented.


    I've gone the route of functional medicine doctor in addition to my endocrinologist for treatment. I'm finally starting to feel better and see progress.


    Best of luck to you!

  9. I budget about $400 a month on food for myself, though I don't always spend quite that much. I do think that starting out requires investment in pantry staples that don't need to be replenished weekly or monthly, so it might not sting quite as much next month. I know there are some good threads and or blog posts on this subject.

    FWIW, I remind myself that eating this way is an investment in my health and will reduce medical costs and suffering down the road!

  10. I use a linen dish towel and a big ribbon. As for continuous brew, I generally bottle all but a cup or so of the fermented tea before adding fresh sweet tea to the original SCOBY batch. In the summer, it generally only takes about a week for the new batch to then be ready for second ferment. Though I've only ever used the taste test, no ph strips here. And FYI, I've enjoyed green and white tea best. Have fun!

  11. Well my resurrected fridge-hoteled SCOBY is working great. Also wanted to share that I finally tried adding a bit of strong hibiscus tea to the second ferment in addition to black cherry concentrate and/or pom, and it's resulted in a beautifully fizzy and dry booch. Really lovely! And I'd had trouble making my booch fizzy, which I greatly prefer.

  12. Hey gang!

    I've finally decided to get back to brewing. My enormous multiplied scoby has been in her refrigerated hotel for more than a year. Anyone foresee any problems with that? I guess I'll just forge ahead and find out.

    Any of the original gang still around? Have any fresh new flavors or other discoveries to share? So happy to be back. My GT habit was starting to break the bank again and I just needed a day off to get all my stuff together to make it happen. . . .

    Also, and I don't know why it only just occurred to me to do this, glassware ho that I am, but booch tastes so much better and feels so fancy and special when sipped from a champagne flute. I may have found the solution to my summer cocktail anxiety, at least at parties!

  13. I agree with Leeann, and I can throw in my experience: I found myself during my first W30 last year falling into a bad snack habit in which I made a kind of trail mix with cacao nibs, sunflower seeds, and raisins. Discovered a FWOB in no time flat. For me, the general rule is I don't eat anything hand-to-mouth in that way and I stay in safe territory.

  14. OOh, just cracked open a bottle of ginger-cardamom-apricot. So pretty! So delicious!


    These both were from my second second ferment attempt. Grating the ginger made a big difference in flavor (I'd just thrown in a hunk of fresh ginger in the first second ferments, and that did little to flavor them.)


    I need to bottle my third batch today but I'm out of bottles! Will it work for me to use wider mouthed jars, or will that kill all the fizz? Any experience with this?