Vian

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  1. Like
    Vian got a reaction from 2sweetpeas in High Cholesterol!!!   
    Serum (blood) cholesterol is produced by your own liver, it's not from dietary sources. Only a small percentage of people have a greater relationship between dietary cholesterol and serum cholesterol. Most people have little or no relationship between the two. Cholesterol is vital to health. It is used by the body in the skin to produce it's own vitamin D3, which is more like a hormone than a vitamin, along with many other vital things.
     
    The reason doctors and the medical community freak out over high cholesterol is that people with high serum cholesterol also seem to have more plaque and cholesterol deposits in their arteries, which cause blockages and lead to strokes and heart attacks. However, because the cholesterol in your blood is produced by your own liver and is the liver's response to excess carbohydrate consumption, it's not about how much dietary cholesterol you consume. The liver takes excess carbs and converts them into cholesterol, then the body uses that cholesterol in the blood to patch lesions in the artery walls that are caused by chronic high blood sugar (from insulin resistance and over consuming carbs) and high insulin levels. Both sugar in the blood, and insulin, are highly irritating to the artery walls and as one heart surgeon said, every time you eat something loaded with sugar, it's like scraping a wire brush through the insides of your arteries.
     
    But as others have said, your total number of cholesterol doesn't matter to a certain extent. Your ratio between the different types of cholesterol are what's important.
  2. Like
    Vian got a reaction from misshannah in What A Serving of Eggs Looks Like   
    I have 3 eggs and some cubed roasted sweet potato most mornings.
  3. Like
    Vian got a reaction from misshannah in What A Serving of Eggs Looks Like   
    I have 3 eggs and some cubed roasted sweet potato most mornings.
  4. Like
    Vian got a reaction from misshannah in What A Serving of Eggs Looks Like   
    I have 3 eggs and some cubed roasted sweet potato most mornings.
  5. Like
    Vian got a reaction from anzadel in Kombucha Makers Unite; Where to ask and be answered   
    I've been having very good luck with my kombucha lately. I switched from fruit juice, to using straight up concentrate. I use 100% juice concentrate and my favorite flavors are berry or apple/berry mixtures (apple cherry, apple raspberry, grape, blueberry pomegranate). I make a total of 120 ounces of kombucha a week (3x 32 oz. bottles and 1x24oz bottle) I measure out 1/4 c. juice concentrate for the 24 oz. bottle, then divide the remaining concentrate (from a 12oz. can of frozen concentrate) evenly among the 3 larger bottles. I do CB still in a 1.8 gallon beverage dispenser, but I treat it more like a batch brew (I pull off all my booch at once). I boil a gallon of tap water, then add 1 cup organic sugar and dissolve it, then let it cool for about 30-40 minutes, then add 4 white tea bags and 4 green tea bags and steep them until I remember to take them out (usually an hour or so). Then I let the fresh tea cool to room temp. I pull off my booch from the CB container with my big 4 cup measuring cup and fill my bottles that already have the juice concentrate in them, close them up and turn them back and forth to make sure the juice mixes evenly and set them aside in a warm spot in the kitchen. I do my second ferment for 3 days.
     
    For the Cb container, I use my 4 cup measuring cup to pour the fresh tea into the container, but I use a plastic chopstick to wick the tea over to the side of the container and underneath my scoby. My container is hexagonal, so my scoby ends up shaped like a stop sign. I use the chop stick to push one corner down and then the tea follows the chopstick down into the container and ends up under the scoby, so that the scoby can stay floating on top. Currently I have 3 1/4" thick scobies (two are from times I wasn't able to keep them floating, so they sunk and a new one formed). Because it's winter and a bit colder, I keep my whole setup sitting on top of my hot water heater. I have a half-sized water heater that is in my kitchen and is inside a housing that makes up part of my kitchen counter. The top gets slightly warm to the touch from the 120+ degree water being held inside it, so my booch ferments pretty quickly.
     
    I was doing things almost the same, only I was using fresh fruit juice (blending fresh fruit and straining it) and my booch was ending up very, very acidic (burned my throat) and alcoholic (I can tell immediately if I've had alcohol). I let it sit for about 3 months just ignoring it, and when I finally got in there and cleaned it all up and got things going again, my booch has been tangy and pleasantly tart, but very drinkable and no more throat burning, as well as no more alcohol. I'm loving my booch again and enjoy having a couple cups of it every night with dinner instead of my old can of coke zero.
  6. Like
    Vian got a reaction from wellnicechels in lactic acid   
    Is lactic acid ok? It's an ingredient in a jar of green olives. I know that lactic acid can sometimes be from milk, but it is just a byproduct of fermentation (lacto-fermented veggies, any kind of fermented beverage like kombucha, etc. are tangy because of lactic acid produced by the bacteria digesting sugar) I tried searching google for "is lactic acid whole30" and didn't really get a good answer. Thanks
  7. Like
    Vian reacted to ladyshanny in lactic acid   
    Lactic acid is fine.
  8. Like
    Vian got a reaction from melbournegirl in The crazy things people say   
     
    **Emphasis added**
     
    But it's probably the artificial sweeteners that are contributing/causing her migraines, and crystal light has the same artificial sweeteners in it as diet soda...I used to get headaches from splenda and aspartame (though I had to consume a lot more aspartame to get a headache, which I think is odd)
     
    My friend likes to joke and say that all I eat is kale. "You can't have that, it's not made of kale." He also calls me a hippie a lot. Just because I go to the farmer's market every saturday, make my own deoderant and toothpaste, doesn't mean I'm a hippie...Ok, maybe a little...
  9. Like
    Vian got a reaction from melbournegirl in The crazy things people say   
     
    **Emphasis added**
     
    But it's probably the artificial sweeteners that are contributing/causing her migraines, and crystal light has the same artificial sweeteners in it as diet soda...I used to get headaches from splenda and aspartame (though I had to consume a lot more aspartame to get a headache, which I think is odd)
     
    My friend likes to joke and say that all I eat is kale. "You can't have that, it's not made of kale." He also calls me a hippie a lot. Just because I go to the farmer's market every saturday, make my own deoderant and toothpaste, doesn't mean I'm a hippie...Ok, maybe a little...
  10. Like
    Vian got a reaction from ultrarunnergirl in Plate Size   
    I do it this way: 1-2 palm-sized portions of meat, a dollop of healthy fat (mayo, guac, or I count it if I have fatty meat or made a sauce with plenty of fat in it) and then I eat as many veggies as I can until I'm full. I don't really measure, but it's usually about 1-2 cups of veg, depending on how much fat I had. More fat = more satiating = eat less volume because fat is so calorie dense.
  11. Like
    Vian got a reaction from drtracyb in You know someone is doing a Whole30 when...   
    You get excited out of all proportion to how cool it actually is when you find the PERFECT jar for your home-made mayo.
     
    It was a coconut butter jar that I liked, so I washed it and saved it, then realized it was the perfect size and shape for mayo (straight sides and wide mouth, easy to scrape). I was literally jumping up and down going "OH! OH! IT'S PERFECT!"
  12. Like
    Vian got a reaction from drtracyb in You know someone is doing a Whole30 when...   
    You get excited out of all proportion to how cool it actually is when you find the PERFECT jar for your home-made mayo.
     
    It was a coconut butter jar that I liked, so I washed it and saved it, then realized it was the perfect size and shape for mayo (straight sides and wide mouth, easy to scrape). I was literally jumping up and down going "OH! OH! IT'S PERFECT!"
  13. Like
    Vian got a reaction from bekahellen in The crazy things people say   
    Today I got the "Don't lose anymore weight or you'll be too skinny!" comment for the first time. I was at church and my pastor commented about how good I looked from losing so much weight, and I said "I'm still working on it, have another 30-40 lbs. to go" And he said "Oh no, then you'd be too skinny"
     
    It upset me more than I thought it would. I'm 207 pounds. Even being pretty tall at 5'9" that's not an ideal weight. I feel uncomfortable in my body. I feel ungainly and awkward. I feel self conscious of my stomach sticking out. 160-170lbs is not "too skinny" for someone who's 5'9" While I don't put a whole lot of stock in BMI, that's still at the upper range of healthy for that height, and I'm not interested in looking like a runway model, but I would like to be fit and strong. I honestly don't care about the actual number, it's more about the way I look and perform at my life, but 200 pounds is simply overweight for a woman unless she's really tall and an athlete with a lot of muscle, of which I am neither.
  14. Like
    Vian got a reaction from TravelPhotoWriter in Kombucha Makers Unite; Where to ask and be answered   
    NEVER put a scoby in the fridge!! A scoby hotel should be at room temp. All you need to do is leave the scoby in a jar somewhere dark and occasionally add some fresh sweet tea. It will stay dormant (but healthy) for months and months.
     
    http://www.kombuchakamp.com/2011/10/kombucha-brewing-problems-dehydrated-and-refrigerated-scobys.html
  15. Like
    Vian got a reaction from bekahellen in The crazy things people say   
    Today I got the "Don't lose anymore weight or you'll be too skinny!" comment for the first time. I was at church and my pastor commented about how good I looked from losing so much weight, and I said "I'm still working on it, have another 30-40 lbs. to go" And he said "Oh no, then you'd be too skinny"
     
    It upset me more than I thought it would. I'm 207 pounds. Even being pretty tall at 5'9" that's not an ideal weight. I feel uncomfortable in my body. I feel ungainly and awkward. I feel self conscious of my stomach sticking out. 160-170lbs is not "too skinny" for someone who's 5'9" While I don't put a whole lot of stock in BMI, that's still at the upper range of healthy for that height, and I'm not interested in looking like a runway model, but I would like to be fit and strong. I honestly don't care about the actual number, it's more about the way I look and perform at my life, but 200 pounds is simply overweight for a woman unless she's really tall and an athlete with a lot of muscle, of which I am neither.
  16. Like
    Vian reacted to DanielleM in The crazy things people say   
    So my boyfriend and I are pretty much paleo at home- I am far more strict about it than he is (cheese and creamer in his coffee are the big things he can't let go...and beer. he likes his beer.) Anyway, he brings his lunch to work, which is usually leftovers from whatever paleo meal we had the night before. 
     
    I made a paleo Shepard's pie with mashed cauliflower on top. Apparently it was pretty fragrant when reheated- and people in his office complained. They sniffed around until they found his cubicle. "Oh, of course, it's Erik the foodie. What are you eating, broccoli? Ewww." (it wasn't broccoli at all, btw. I think they just don't know what real food smells like!)
     
    He then proceeded to come home and look through all of our paleo cookbooks to find the most fragrantly annoying foods he could.  
     
    In December, his work was doing a Secret Santa thing. He knew the girl who was his Secret Santa liked to eat- so he put a note on her desk saying she wasn't to bring lunch all week leading up to the "gift exchange day" and that she should leave a note with anything she couldn't have or didn't like. 
     
    He then brought her a Paleo lunch every day that week. She was so excited at how delicious everything was, and told everyone that she had the BEST Secret Santa ever. And, of course, everyone was jealous and tried to find out who it was. (We even had to buy a different color set of tupperware so she wouldn't see Erik's lunch and figure it out... AND he made sure he didn't bring the same thing he brought for her each day...)
     
    Well, when they finally revealed themselves, everyone knew it was my boyfriend "The foodie." He gave her all the recipes he made so she would have them for later. 
     
    And half of the people in his department asked if they could borrow our cookbooks to try. At least one is now a convert. And a few of them have bought paleo cookbooks of their own.
     
    My not-so-paleo boyfriend, converting people to paleo so subtly they don't even realize it. 
     
    And his same co-workers call me "the girlfriend with the crazy diet...."   
  17. Like
    Vian got a reaction from Physibeth in Don't over think this.   
    Yes, ascorbic acid and citric acid are fine. The only preservatives/additives you have to watch out for are Carageenan (often used to thicken things and give them a creamy texture like ice cream, almond, soy, and coconut milk, etc) MSG (used as a flavor booster in savory things) and Sulfites, along with any other non-compliant ingredients (dairy, sugar, grains, legumes) of course.
     
    Go for canned items that are minimally processed and have as short an ingredient list as possible.
  18. Like
    Vian got a reaction from anzadel in Kombucha Makers Unite; Where to ask and be answered   
    I've been having very good luck with my kombucha lately. I switched from fruit juice, to using straight up concentrate. I use 100% juice concentrate and my favorite flavors are berry or apple/berry mixtures (apple cherry, apple raspberry, grape, blueberry pomegranate). I make a total of 120 ounces of kombucha a week (3x 32 oz. bottles and 1x24oz bottle) I measure out 1/4 c. juice concentrate for the 24 oz. bottle, then divide the remaining concentrate (from a 12oz. can of frozen concentrate) evenly among the 3 larger bottles. I do CB still in a 1.8 gallon beverage dispenser, but I treat it more like a batch brew (I pull off all my booch at once). I boil a gallon of tap water, then add 1 cup organic sugar and dissolve it, then let it cool for about 30-40 minutes, then add 4 white tea bags and 4 green tea bags and steep them until I remember to take them out (usually an hour or so). Then I let the fresh tea cool to room temp. I pull off my booch from the CB container with my big 4 cup measuring cup and fill my bottles that already have the juice concentrate in them, close them up and turn them back and forth to make sure the juice mixes evenly and set them aside in a warm spot in the kitchen. I do my second ferment for 3 days.
     
    For the Cb container, I use my 4 cup measuring cup to pour the fresh tea into the container, but I use a plastic chopstick to wick the tea over to the side of the container and underneath my scoby. My container is hexagonal, so my scoby ends up shaped like a stop sign. I use the chop stick to push one corner down and then the tea follows the chopstick down into the container and ends up under the scoby, so that the scoby can stay floating on top. Currently I have 3 1/4" thick scobies (two are from times I wasn't able to keep them floating, so they sunk and a new one formed). Because it's winter and a bit colder, I keep my whole setup sitting on top of my hot water heater. I have a half-sized water heater that is in my kitchen and is inside a housing that makes up part of my kitchen counter. The top gets slightly warm to the touch from the 120+ degree water being held inside it, so my booch ferments pretty quickly.
     
    I was doing things almost the same, only I was using fresh fruit juice (blending fresh fruit and straining it) and my booch was ending up very, very acidic (burned my throat) and alcoholic (I can tell immediately if I've had alcohol). I let it sit for about 3 months just ignoring it, and when I finally got in there and cleaned it all up and got things going again, my booch has been tangy and pleasantly tart, but very drinkable and no more throat burning, as well as no more alcohol. I'm loving my booch again and enjoy having a couple cups of it every night with dinner instead of my old can of coke zero.
  19. Like
    Vian got a reaction from Physibeth in Don't over think this.   
    Yes, ascorbic acid and citric acid are fine. The only preservatives/additives you have to watch out for are Carageenan (often used to thicken things and give them a creamy texture like ice cream, almond, soy, and coconut milk, etc) MSG (used as a flavor booster in savory things) and Sulfites, along with any other non-compliant ingredients (dairy, sugar, grains, legumes) of course.
     
    Go for canned items that are minimally processed and have as short an ingredient list as possible.
  20. Like
    Vian got a reaction from Physibeth in Don't over think this.   
    Yes, ascorbic acid and citric acid are fine. The only preservatives/additives you have to watch out for are Carageenan (often used to thicken things and give them a creamy texture like ice cream, almond, soy, and coconut milk, etc) MSG (used as a flavor booster in savory things) and Sulfites, along with any other non-compliant ingredients (dairy, sugar, grains, legumes) of course.
     
    Go for canned items that are minimally processed and have as short an ingredient list as possible.
  21. Like
    Vian got a reaction from Physibeth in Don't over think this.   
    Yes, ascorbic acid and citric acid are fine. The only preservatives/additives you have to watch out for are Carageenan (often used to thicken things and give them a creamy texture like ice cream, almond, soy, and coconut milk, etc) MSG (used as a flavor booster in savory things) and Sulfites, along with any other non-compliant ingredients (dairy, sugar, grains, legumes) of course.
     
    Go for canned items that are minimally processed and have as short an ingredient list as possible.
  22. Like
    Vian reacted to Alliath in The crazy things people say   
    You guys. Are you ready for the best story ever? ARE YOU?
    Tonight boyfriend I went over to a friend's house for dinner. This friend knows I am doing Whole 30 and is bemused by it, but has been supportive. She made a dish served over couscous, but made sure she cooked everything else with nothing I couldn't have, and I just brought cauliflower rice to go on mine.
    Friend has a four year old daughter. This is relevant.
    So we're all chatting before dinner, and me doing the Whole 30 comes up, and friend's husband is giving me grief about it, and like a million times in the conversation, "whole wheat" comes up with reference to the couscous. He's saying things like "but it's whole wheat," and "whole wheat is good for you," and whole wheat whole wheat whole wheat ad nauseum.
    So we sit down to dinner, and the four year old takes one look at the couscous and starts to cry. Husband shoots me this dirty look and I'm like DUDE I didn't say anything to your kid, I would never, and so he says, "Baby, the couscous is so good, it's whole wheat."
    Kidlet cries harder. Dad says, "Why don't you want to eat the good whole wheat, is it because Miss Ali isn't eating it?"
    "NO," sobs the kidlet, "THAT'S WHAT GOES IN THE KITTY POTTY."
    Yup.
    They use this: http://www.swheatscoop.com/our-products/original-formula/
  23. Like
    Vian reacted to jent103 in The crazy things people say   
    If it were my mom, telling her "Don't worry - I'm still sinning, just in other ways" would definitely stop that conversation in its tracks.
  24. Like
    Vian reacted to Derek` in The crazy things people say   
    Amy,
    that made me think of this:

  25. Like
    Vian got a reaction from Physibeth in The crazy things people say   
     
    And you have to keep in mind that the people who were ranking those diets probably all buy into the lies that whole grains are good for your heart and saturated fat is the enemy and/or are in the pocket of organizations that make money off that lie.