Carol

Just about every mass-produced ice cream contains carageenan, which would not be permitted. Perhaps try making your own? This way you know what goes in to it http://www.lemontreedwelling.com/2016/07/no-churn-cherry-vanilla-ice-cream.html

This is a tough stretch of days! You see the end, but its still some time away. So close and yet so far. The closest I came to quitting was Day 23. But to know that I came thiiiiiiiiis close to falling off the wagon and DID NOT DO IT has become a major source of strength, even though I still feel a little sheepish about it. You're a realistic person, it seems. Perhaps one reason why you don't feel successful is that the 30 days isn't up yet. The goal isn't met, there is still work to be done. But you'll get there. And I bet once you reach the goal you will feel differently. This is Day 30 for me

Ducktrap River in Maine has smoked fish without sugar -- but which ones escape me at the moment. Their Kendall Brook Salmon comes to mind but I don't have any around at the moment. Will try to snap a photo when I'm at the store next.

Just a suggestion -- there is a brand of coconut milk (and coconut cream) from the Philippines called Aroy-D. They sell cans of coconut milk. However, what is more interesting is that they also sell aseptic cartons of coconut milk. There are important differences. One, the aseptic contain NO additives. 100 percent coconut milk. Another -- the very nature of canning cooks the contents of its food for preservation. The asceptic processing is more high tech and commonly involves the packaging being created and then filled in the same sterile environment. This means the food product going in to the asceptic packaging only needs to be heat pasturized for 5-10 seconds, rather than several minutes. The science is amazing. Since the product does not need prolonged exposure to high heat and pressure, more nutrients are preserved. Plus, it tastes better. MUCH better, much fresher. There is no coconut milk in a can anywhere that tastes as good as this stuff. Minor drawback? The food in aseptic cartons have a shorter shelf life. So if you're prepping for a zombie apocalypse -- or even a big storm -- don't stash aseptic cartons of coconut milk in the cellar, expecting them to be good 12 months from now. But if you buy from a store who turns over their stock regularly, it might be good 3-6 months from now. Right. Coffee. We were talking about coffee. I never liked canned coconut miilk in my coffee. But I LOVE this milk in my coffee. Sometimes I thin it out with some water or almond milk, but I usually just drink it as is. It also freezes very well. 100% coconut milk, 100% compliance, and delicious. WIN!!

Hello Friends, Has anyone had issues with bone broth spiking their blood pressure? I'm an old member of the forum returning as I've started another W30 challenge, and I've hit this problem. 6 months ago, I purchased an Instant Pot. I've been making a lot of bone broth since then. It's so easy, and the gelee formed by a good chicken or beef broth is delicious enough to eat cold. I noticed since the holidays, I've been feeling a bit...off. This winter, I had a respiratory infection, and went in to see the nurse. BP was higher than normal -- stage 1 hypertension level. This was unexpeced, as my BP has typically been normal or just a few points above. Nurse said the jump could be from the infection, and said that my doc would revisit the matter at my physical, which was 6 weeks later. Went to my physical, and my BP was up even further -- stage 2 hypertension level. Yikes. Doc approved of going with a low carb diet as long as I watch my sodium intake. She also asked that I do a few other things, such as take my BP at home, and keep an exercise log. I have two follow up appointments scheduled, I'm taking this very seriously. After several home measurements, I'm now understanding that the "off" feeling occurs when my BP is up in the Stage 2 zone. I have also noticed that consuming bone broth spikes my blood pressure within a 6 hours or so. I did some reading online, I found one study stating that controlling dietary collagen may be key to controlling blood pressure. Another mentions bone broth is high in glutamates. But nothing that equates one with the other. I've decided to stop making broth until my BP situation is straightened out. But I'm curious if anyone has experienced similar, or is aware of any studies along these lines? Thanks all!