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Topics - JayJay

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16
Research / New "study" that crucifies meat hits mainstream media
« on: February 04, 2013, 06:31:43 AM »
The disinformation in the vegetarian propaganda campaign get the attention of ABC news this time. *sigh*

http://gma.yahoo.com/blogs/abc-blogs/vegetarians-lower-heart-disease-risk-study-finds-110046252--abc-news-health.html

Oh well, back to my steak and egg breakfast.

17
Diet and nutrition / Ding Dong...Hostess is dead!
« on: November 16, 2012, 10:05:25 AM »
One of the most egregious offenders in the business of crap food production, Hostess Brands, announced Friday that it is winding down operations after being paralyzed by a worker's strike.

http://abclocal.go.com/wls/story?section=news/national_world&id=8887804

It's only a start, but good riddance!  ;D

18
Research / Red Meat Consumption and Mortality
« on: March 13, 2012, 09:21:15 PM »
This idiotic study has been all over the news today. The study claims that, "the consumption of meat, particularly red meat, is associated with increased risks of diabetes, cardiovascular disease (CVD), and certain cancers." As usual, the study didn't take into account whether the subjects ate carbohydrates from non-Paleo sources (such as grains, legumes, potatoes, sugar, etc.) and red meat is painted as the villain again. The mind boggles.

http://archinte.ama-assn.org/cgi/content/full/archinternmed.2011.2287

19
Miscellaneous / Strategy to reduce blood pressure quickly
« on: March 09, 2012, 09:38:05 AM »
Looking for ideas here. I've been on Paleo now two weeks shy of one year. I have battled hypertension all my adult life. I have bad reactions to most BP meds, or they don't work at all. I've been on most of them, and combination therapies as well. Right now I'm taking Enalapril (an ACE inhibitor) and Hydrochlorothiazide (a diuretic) plus a prescription potassium supplement. Enalapril is one of the only drugs I've ever taken that did anything long-term with few side effects. However, it doesn't seem to matter if I take 5mg twice a day, or 20mg twice a day. It's effectiveness is plateaued at even the smallest dose. BTW, unmedicated, my BP runs around 200/120. Right now I'm able to keep it in the neighborhood of 150/100, although the number seem to vary wildly throughout the day. Thanks to "white coat syndrome", it always shoots up in a doctor's office.

I've been offered a good, out-of-state job in the transportation field, and I need to pass a DOT physical this coming Monday. I just found out last night that I've been accepted and where/when to go for the physical. I need an unrestricted license, which means I need to be under 140/90. As it stands, right here, right now, I won't pass. I am unconcerned with the rest of the test and the drug screening. I am otherwise healthy as far as physicals go and I don't drink, smoke, or use any non-prescription drugs.

I also take fish oil, vitamin D, and calcium/magnesium/zinc supplements. I eat good quality meat, fish, vegetables, and some fruit. I eat very little salt. I've lost over 40 lbs. since starting Paleo nearly a year ago. I'm 6'-1" and weight about 225 now, down from 270.

I've already doubled-up on the meds, which, as I mentioned, does nothing. I will go to the chiropractor and try to get an Atlas adjustment and massage today and massage Saturday so I can be more relaxed. Anybody know of any good tricks or therapies I might be able to employ between now and Monday morning to get my BP low enough to get an unrestricted license? I know it's a long-shot but I really needs this job and am open to any ideas.

Thanks!

Jay

20
Recipes and meal photos / Pumpkin-Coconut Custard
« on: November 23, 2011, 05:04:46 PM »
Okay, this is NOT exactly Paleo but during this time of year (it's Thanksgiving in the U.S. tomorrow) I have a hard time finding food to eat at family functions and I especially hate the dessert part of the meal, which usually leaves me with nothing to do but watch everyone else eat (sorry, I don't watch football).

So I came up with this "low impact" pumpkin-coconut custard that is only slightly sweet and very satisfying if you are craving pumpkin pie. There is some sugar, I use organic coconut palm sugar and a little raw organic honey. There is no dairy. I use coconut cream to replace the evaporated or condensed milk in most recipes. Everything else is pretty inert.

Ingredients

3/4 cup canned pumpkin puree
3 large eggs
1 1/2 cups (one 12-ounce can) coconut cream
3/4 teaspoon pure vanilla extract
1/4 cup palm sugar
2 tablespoon honey
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
pinch allspice and nutmeg
1/4 teaspoon salt

Directions

1. Preheat the oven to 350 degrees.

2. In a large bowl, whisk together the pumpkin, eggs, coconut cream, honey, and vanilla. In another bowl, stir together the palm sugar, spices, and salt and sift into the pumpkin mixture. Stir the batter until combined well and pour into your favorite custard dishes, ramekins, or whatever you use to make custard.

3. Place dishes into large oven proof pan and pour enough water into pan to go up about halfway on the custard dishes.

4. Bake for 50 minutes, or until set.

This makes about four decent servings and there is a total of six tablespoons of "sugar" so each serving has about 1-1/2 tablespoons of sugar. I'm okay with that a couple times a year although I know some people aren't. It has a nice hearty flavor and the coconut is subtle. It does not taste anywhere near as sweet as most desserts. Enjoy!

21
Parenting / Food ideas when sick
« on: November 09, 2011, 03:20:12 PM »
My 1-year twin boys caught some sort of stomach bug yesterday. Both have slight fevers and diarrhea, and one vomited a little last night. Aside from the occasional teething issues, and mild reactions to some vaccinations, this is the first time they've actually been sick. The good news is they are eating and getting plenty of fluids. They are also getting infant Tylenol to ease their discomfort but they are clearly not comfortable. They are not full-Paleo, a slight bone of contention between my non-Paleo wife and my Paleo-self. But a good percentage of their diet is Paleo.

The problem is that my wife called their pediatrician today for advice and got the "feed them bland starchy food" mantra. Of course, this doesn't sit well with me, but at the same time, I'm not sure what would be ideal. This morning I fed them their usual scrambled eggs and at lunch they had some pureed chicken and butternut squash. They eat rice cereal about once a week (mixed with hard boiled egg yolk) and they get no breads or other cereals normally. The doctor recommended the typical no fatty foods and starchy breads and cereals routine so my wife is prepared to start stuffing cereal, crackers, and bread down their throats.

They still drink a cow's milk based formula that I make for them (Weston A. Price version), which contains a infant probiotic, and we added some super low-sugar live cultured yogurt to their meals today, but I need some better ideas. Anyone?

22
Diet and nutrition / Consensus on beets
« on: October 19, 2011, 05:10:10 PM »
I'm reading a lot of conflicting information on beets. I'm referring to beetroots, not sugar beets.

I've looked through the archives here and didn't find one reference stating that beets aren't Paleo, or that they aren't good for you. There is one member, PaleoMum, who says in her sig that beetroots are definitely NOT Paleo. That's the only place here I've been able to locate so far that states this.

But elsewhere, I have found references that state that beets are high in sugar and worse for you than a sweet potato. I've found other sources that say they have a lower glycemic index than potatoes though.

Has anyone researched this and come to a consensus on whether beets are okay or not?

23
Diet and nutrition / Killer deal on grass fed hamburger
« on: September 16, 2011, 03:58:32 PM »
For those of you in California, Arizona, Colorado, and Texas, Sprouts Market is selling 100% grass fed ground beef for $3.99/lb. I don't know if all their locations have it, but I found it at my local store in Southern California. You can check the weekly specials ad here to see if your local store is offering it.

http://sprouts.com

This beef is raised in Uruguay and imported into the U.S. For those not familiar with the beef industry in Uruguay, it is a tiny country that takes it's ranching industry very seriously. They produce quality beef and the producers there are certified to export their beef to nearly every country in the world. The beef that Sprouts sells is mostly chuck, and is imported whole, and ground fresh at each individual location. It is quite tasty even though it's a little too lean for me. But it's as good as almost anything I've ever bought from a U.S. producer. All except one, to be specific. I buy from one ranch that only raises 100% grass fed Angus cattle. Their meat is unparalleled in my opinion. But you aren't going to get anything there for four bucks a pound!

24
Parenting / Finger food ideas
« on: September 15, 2011, 08:33:37 PM »
Howdy Fellow Paleo Parents!

My twin boys are now 1-year olds. My wife was unable to breast feed them after about 8 months, and, as I mentioned in another thread here, they have been drinking the raw milk version of the homemade baby formula developed by the Weston A. Price Foundation, which we make fresh for them every day. They love it and have been thriving on it.

They have also been eating "solid" food now for awhile, which we also make for them. It is usually cooked egg yolks in whole grain organic rice cereal, pureed grass fed beef or bison, pureed pastured chicken, pureed venison, pureed vegetables, such as broccoli, carrots, sweet potatoes, peas (both not Paleo, I know), spinach, butternut squash, etc. All of this is organic and all hand milled and/or pureed by us. We also feed them pureed or mashed fruits such as banana, pear, apple, peach, etc. My goal is to eliminate the cereal as soon as possible.

A few months ago after they started sprouting teeth, I started giving them "finger foods", including chunks of banana, mango, or peach. They love feeding themselves, and now they are getting to the point of being bored with pureed food so I need to step up the selection of finger foods. I recently started giving them pieces of cooked scrambled eggs, which they like okay. But they are smart boys and really prefer soft egg yolks from a sunny side up fried egg, which we have to spoon feed to them.

I'm looking for some more finger food ideas and suggestions. I need to figure out how to incorporate meat into their finger food regimen. Most of what I buy for them is ground, so I'm not sure what the best way to portion, cook, and present it to them.

Veggies seem a little more self explanatory. Cook well and remove fibrous parts like the stalks on broccoli.

What do (or did) all of you feed as first finger foods and how were the items cut/portioned/cooked, etc.? My mother-in-law takes care of them two days a week too so I need to come up with stuff I can prepare in advance and take over there for her to feed to them later. I do not want her preparing food for them as she has little knowledge of nutrition and only buys the cheapest possible foods. She about crapped when I told her I spend $7.00 for a dozen pastured eggs and $9.00/pound for grass fed beef. She wouldn't buy these kinds of foods in a million years so I need to handle the preparation part so the most she ever has to do is warm stuff up.

Any suggestions are welcomed.

Jay

25
Progress Reports & Photos / JayJay's Cave Scribbles
« on: June 15, 2011, 05:31:38 PM »
Just thought I'd scribble out some of my progress on the cave wall here.

I've been on Paleo for 10 weeks now. I'm a 47 y/o Caucasian male, 6'1" and I started at 270 lbs. I have chronic health issues such as chronic fatigue and chronic pain (aka Fibromyalgia), high cholesterol, and hypertension. I've already told the reason why I started Paleo in other threads but in a nutshell I started this diet to control my blood pressure after every medication known to man for treating hypertension failed me. Even the ones that worked, while they didn't work well, came with a host of side effects.

Eating Paleo has allowed me to eliminate almost all of my BP medication (my goal is to eliminate ALL of them eventually) and maintain a healthy BP. Yesterday I saw one of my doctors and, again, my BP was as good as it's ever been (123/83). But I also lost 26 lbs. in those 10 weeks! I've lost two sizes around my waist and I'm wearing clothes I haven't been able to wear for at least four years.

I was having a migraine issue (also discussed in another thread) that seems to have resolved itself but I'm still having vision issues. Other than that, everything related to this way of eating is great. I had a full blood panel done the day before I started the diet and will have one done again in August. I suspect my cholesterol will be down at least some, but more importantly, my triglycerides should be way down. That leaves me to deal with my lifelong pain and fatigue issues, which are not getting better and never have no matter what I eat. But that is a discussion for another forum. For now I'm happy with the BP and weight loss, and will continue towards my target weight of 215 to 220.

Cheers!

Jay

26
Recipes and meal photos / Grilled Honey-Balsamic Copper River Salmon
« on: June 12, 2011, 07:45:59 AM »
Here in the States, it's Copper River Salmon season and some of it is making its way into the weekly sales at some of the supermarket chains. This is great news for me every year since I love salmon but refuse to eat farmed salmon, or any kind of frozen salmon.

If you've never heard of Copper River Salmon, Google is your friend. Basically we are in Sockeye season now (May to August). King season runs from May to June but seems to have passed already, and must not have been very bountiful this year since I never saw any of it on sale. Too bad, of all the species King is hands-down my favorite. Coho season runs August-September, but Coho is my least favorite of the three. Nonetheless, any of these are far better than any farmed salmon or previously frozen piece of fish. I picked up Copper River Sockeye fillets this week for $7.99/lb. This is wild-caught, flavorful and firm fish with tons of Omega 3s.

Before Paleo, I would have made this with a balsamic glaze. But since vinegar isn't strict Paleo, I thought a light marinade would be better since very little of it is actually consumed. As I understand it, most people who eat Paleo regard vinegar as "not legal but fairly inert in moderation". Of course, the act of making a marinade, where most of the resources used to make it get thrown away, isn't exactly Paleo either. I mean, what kind of "caveman" would gather up all the things necessary for a marinade, put his meat in it, then throw away the vast majority of the ingredients as soon as the meat went on the flame? So yeah, I get it. Paleolithic people didn't use refrigerators either, and I'm sure all of us do. But I digress.

This is super easy to make and everyone in my family raves about it and rates it up there with the best salmon they've ever had in any restaurant. You can make it with a fillet or a steak but I prefer it with a skin-on fillet.

Marinade:

1/4 cup balsamic vinegar (just use your favorite one)
1/4 cup water
2 tsp granulated garlic
1 tsp salt
1 TBL raw organic honey (you may have to warm it to incorporate it into the marinade)
1 TBL liquid smoke (this is smoke-flavored water used in lieu of cooking the fish on a cedar plank on the grill)

Mix all the ingredients. Place your fillets in a large Ziploc bag (recipe is sufficient for 2 to 4 pieces of fish). Place marinade in bag with fish, close and refrigerate for about two hours. Do not marinate longer than two hours otherwise the delicate taste of the fish will be compromised.

Fire up your grill and grill the fillets gently. I like my salmon pretty rare in the middle. More than seared, but not cooked all the way through. IMHO, if you overcook this recipe, it tastes terrible. I start with the skin side down and flip the fillets three times until the outside has a nice caramel color but the inside is still rare.

As you can see at this point, as you pour the used marinade down the drain, very little of it is actually on the fish. The amount of vinegar, honey, and salt that is actually eaten is minimal, making the consumption of these ingredients easily fall within the realm of "moderation".

Plate each fillet and serve with some veggies. In this case I sauteed baby bok choy with some diced, uncured bacon. This bacon to be specific. http://cavemanforum.com/diet-and-nutrition/pssst-bacon-lovers-over-here!/
No other seasonings required. Enjoy!

27
Diet and nutrition / Pssst...bacon lovers...over here!
« on: June 07, 2011, 10:29:22 AM »
So I've already been accused of being a Trader Joe's "fanboy" even though I don't buy much for myself there since going Paleo. But I stumbled on a real find there yesterday that I thought I'd share.

For those of you who eat uncured bacon, Trader Joe's has a good one that is very meaty, flavorful, and inexpensive. More about that in this thread...

http://cavemanforum.com/diet-and-nutrition/bacon-all-day-everyday/

Yesterday I noticed they now have uncured ends and pieces and it's a full one-pound package for only $2.99!

It's fantastic! The pieces are nowhere near as consistent as the sliced slab bacon they sell, but they are thick, fatty, and delicious. Not too salty or sweet, nice smoky flavor, and very satisfying. If you like your bacon thick and chewy, as opposed to thin and crispy, you will love this.

And while the regular TJs bacon is quite lean and provides little yield in the bacon grease department, the ends and pieces have quite a bit more fat so you can actually collect some leftover goodness after you fry up a few slices. I was previously buying Farmland uncured bacon at my local Sprouts market (kind of like a Whole Foods) just for producing bacon grease. But the bacon itself is too salty and flavorless in my opinion. I'm glad TJs came to the rescue because this stuff is wonderful.

Here's some pix.

Cheers!

Jay

28
Progress Reports & Photos / Migraine and vision issues
« on: May 19, 2011, 09:01:19 PM »
I'm a 47-y/o male and I've been doing "Paleo style" since April 1st of this year. Came from a no high-glycemic carb diet (Sugar Busters) so the transition wasn't too tough and I've been pretty good about sticking to this WOE. The only non-Orthodox exceptions I've made are coffee, salt, and olive oil, all in moderation, and bacon in not so much moderation.

About 3 weeks in I lost about 7 lbs. and I'm now down 15 lbs. Although I need to lose weight, I did this because my BP recently went insane when my most recent meds stopped working and since I've been on every BP med there is, and numerous cocktails of combined BP meds, and nothing is working any more, I decided it was time for a radical diet change even though my doctor poo-poo'ed it (ya' gotta' love doctors, eh?). Anyway, my BP is now perfectly normal (this was after only 3 weeks on the diet) with only one remaining BP med, and very little of it at that. My goal is to get off the meds completely, once and for all.

BUT, a couple weeks ago I developed a horrendous migraine, which lasted until a couple days ago. It was mostly on the left side of my head, kind of under my left ear and radiating down to the base of my skull. At the same time my vision, which has always been pretty good, started deteriorating, mostly my near vision. Even though the migraine went away, the vision is still an issue.

I had a MRI on the noggin. Everything was normal. I had my eyes checked and while my doctor confirmed that my vision has changed sine my last visit only a few months ago (after being the same for many years), she looked and couldn't find any damage or issues in my eyes related to the blood pressure spike.

Since I was already eating low carb, I went into ketosis pretty quickly, about 3 days in. I had the "paleo flu", dizziness, etc. The migraine and vision issues didn't start until much later. So I have to ask some of you who have been through this, is it possible that the migraine and vision issues are related to the diet? Is it because of ketosis even though the timing seems off? Or is it just due to my blood sugar levels acclimating to a new level? Does it go away? For those who have been through this, how long did it take before everything got back to normal?

Any insight or information is much appreciated.

Jay

29
Recipes and meal photos / Bacon-Sage Breakfast Sausage
« on: May 16, 2011, 03:23:56 PM »
Bacon-Sage Breakfast Sausage

*Note: Most commercial breakfast sausage contains a lot of sugar in one form or another as well as nitrates. Although bacon is not orthodox Paleo, it is included in this recipe to provide hints of sweet/salt/smoke flavors. Use nitrate-free uncured bacon. I buy mine at Trader Joe's. If you only have thin bacon, use four slices instead of three. The bacon is totally optional and can be left out if a more strict Paleo result is desired. This is still very tasty without the bacon.

The salt is optional as well, and not strict Paleo. Salt is one of my personal exceptions to this WOE, mostly so the non-Paleo members of my family will eat the food I cook. If you use salt and leave the bacon out, you may find this recipe needs additional salt.
 
Ingredients

2      lbs. ground pork
3      slices thick nitrate-free uncured bacon*
3      tsp dried powdered sage
1/2   tsp salt*
1      tsp ground black pepper
1/2   tsp dried marjoram
1/2   tsp granulated garlic
1      tsp liquid smoke
1      pinch ground cloves

Directions
   
1.    Finely chop the bacon into small pieces so it will blend well with the ground pork.

2.    In a large bowl combine all of the dried spices and mix well.
   
3.    Place the ground pork and chopped bacon in the bowl with the mixed spices. Add the liquid smoke and mix well with your hands and form into links or patties.
   
4.    Fry the links/patties in a skillet over medium heat until internal temperature reaches 160 degrees F/70 degrees C (about 5-minutes per side).

This recipe makes quite a bit of sausage. I usually put half of it in a Ziploc bag and put it in the fridge and cook it as needed during the week and the other half goes in a Ziploc freezer bag and it goes in the freezer. Also, this tastes much better if you make it in advance and let the raw sausage sit in the fridge for a day or two before you cook it. This allows the flavors from the spices and other ingredients to really blend together with the meat into a truly savory combination.

30
Recipes and meal photos / My first Paleo dinner
« on: April 06, 2011, 02:28:37 PM »
I started my version of the Paleo diet on March 29. I have been eating "low carb" (Sugar Buster's Diet) for many years so transitioning to Paleo wasn't a huge jump for me and so far I'm enjoying it. I say "my version" of the diet because like many people, I've taken a few liberties that would not be acceptable to a Paleo purist. My exceptions are; olive oil (I use bacon grease and lard for frying but sometimes need a liquid oil for things like marinades or coatings), salt (just a little on some items to make the flavors palatable to my non-Paleo wife). I also drink coffee (black, thank you) and I don't plan to give that up right now. I also have a glass or two of red wine now and then, although I haven't in quite awhile and will probably have much less of it now than I used to.

Anyway, I made my first Paleo dinner (for me and the non-Paleo wife) on March 29th and I thought I'd share it.

The main entree was marinated and grilled London Broil. I eat a mixture of grass-fed and supermarket meat (I can't afford grass-fed all the time) and this particular cut was Choice-grade from the supermarket. I marinated it in olive oil, garlic, a pinch of salt, a tad of diluted grapefruit juice (needed an acid) and some dried ground rosemary. I grilled it medium-rare as you can see.

For the veggie I whipped up some sauteed turnip greens which were cooked with some bacon, green onion, and pine nuts, all of which was sauteed in bacon grease.

Finally, some roasted root vegetables finished off the meal. For this I roasted some turnips, rutabaga, and carrot in a little olive oil with some fresh chopped thyme, rosemary, garlic, and a pinch of salt.

I'm used to "alternative food" since I've been on so many different diets throughout my life but my wife can eat anything, never gain a pound, and has perfect blood chemistry (for now). She loves fine dining and good food. For me food is just a necessity. I don't derive a lot of pleasure from it although I appreciate good quality, good tasting food. For her it's an experience. But I'm happy to report that she loved this meal which was a huge relief for me since I'm the cook in the house and she wasn't too thrilled with the whole Paleo concept when I told her about it. I'll still have to cook a potato or some rice for her now and then but I won't touch the stuff. In the mean time, I hope I can come up with some more "legal" meal ideas that she likes and suit my needs.

Cheers!

Jay

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