Why no grains?

[lu__]

Originally Posted by gnosis_dub

Here are some grain replacements -

▪ Amaranth
▪ Chia seeds
▪ Flaxseed
▪ Sesame
▪ Quinoa
▪ Tapioca
▪ Arrow Root

▪ Coconut flour
▪ Almond flour
▪ Chickpea / Gabanzo flour
▪ Lentils
▪ Yucca / Yam flour
▪ Taro root flour

Maca powder

Quinoa, not technically a grain, has all the characteristics of a grain. Why would you want to replace grains they are the most harmful thing you could eat along with legumes, eating large amount of nuts and seeds is problematic and it's unlikely those flours are soaked and as such are poisonous.

I would shorten the list to Coconut, Yucca, Yam, Tapioca, Taro ,Yucca and add Sweet Potato.

[gnosis_dub]

Thanks, good to know. I have a source for Taro root. I plan on soaking the Quinoa and Amaranth which definitely are seeds. All nuts and seeds need to be soaked before consuming to rid of the enzyme inhibitors, the tannins, the phytic and oxalic acids, to release more nutrients, and encourage beneficial enzymes to appear.

Soak in water with himalayan salt and/or organic seaweed and some cayenne pepper to help break it down more efficiently.

Oh yeah, and discard the soaked water

[lu__]

Originally Posted by gnosis_dub

Thanks, good to know. I have a source for Taro root. I plan on soaking the Quinoa and Amaranth which definitely are seeds. All nuts and seeds need to be soaked before consuming to rid of the enzyme inhibitors, the tannins, the phytic and oxalic acids, to release more nutrients, and encourage beneficial enzymes to appear.

Soak in water with himalayan salt and/or organic seaweed and some cayenne pepper to help break it down more efficiently.

Oh yeah, and discard the soaked water

Never had Taro, there are similar problems with quinoa to gluten, not a lot of work has been done and you have to pay to see the studies I have found.
Certain cultivars of Quinoa may be ok, not enough is known yet.
http://www.springerlink.com/content/...156k22/?MUD=MP
You can use your Quinoa water to wash your clothes BTW.

[sniper13x]

Originally Posted by gnosis_dub

Thanks, good to know. I have a source for Taro root. I plan on soaking the Quinoa and Amaranth which definitely are seeds. All nuts and seeds need to be soaked before consuming to rid of the enzyme inhibitors, the tannins, the phytic and oxalic acids, to release more nutrients, and encourage beneficial enzymes to appear.

Soak in water with himalayan salt and/or organic seaweed and some cayenne pepper to help break it down more efficiently.

Oh yeah, and discard the soaked water

So eating nuts raw is bad now too? Does the list of shit we can't eat just keep getting bigger and bigger?

Mind explaining the soaking process for pistachios? I purchase them in bulk raw and organic.

[lu__]

Originally Posted by sniper13x

So eating nuts raw is bad now too? Does the list of shit we can't eat just keep getting bigger and bigger?

Mind explaining the soaking process for pistachios? I purchase them in bulk raw and organic.

You can soak them and they will still be raw won't they?
I would soak overnight in warm water with a little lime or other acidic substance, kefir is often used. If you're eating a lot of nuts I would keep an eye on omega 6 and omega 3 ratios, most nuts are higher in omega 6, a couple though have higher omega 3 though.

"NUTS

In general, nuts contain levels of phytic acid equal to or higher than those of grains. Therefore those consuming peanut butter, nut butters or nut flours, will take in phytate levels similar to those in unsoaked grains. Unfortunately, we have very little information on phytate reduction in nuts. Soaking for seven hours likely eliminates some phytate. Based on the accumulation of evidence, soaking nuts for eighteen hours, dehydrating at very low temperatures—a warm oven—and then roasting or cooking the nuts would likely eliminate a large portion of phytates.

Nut consumption becomes problematic in situations where people on the GAPS diet and similar regimes are consuming lots of almonds and other nuts as a replacement for bread, potatoes and rice. The eighteen-hour soaking is highly recommended in these circumstances.

It is best to avoid nut butters unless they have been made with soaked nuts—these are now available commercially. Likewise, it is best not to use nut flours—and also coconut flour—for cooking unless they have been soured by the soaking process.

It is instructive to look at Native American preparation techniques for the hickory nut, which they used for oils. To extract the oil they parched the nuts until they cracked to pieces and then pounded them until they were as fine as coffee grounds. They were then put into boiling water and boiled for an hour or longer, until they cooked down to a kind of soup from which the oil was strained out through a cloth. The rest was thrown away. The oil could be used at once or poured into a vessel where it would keep a long time.50

By contrast, the Indians of California consumed acorn meal after a long period of soaking and rinsing, then pounding and cooking. Nuts and seeds in Central America were prepared by salt water soaking and dehydration in the sun, after which they were ground and cooked."

http://www.westonaprice.org/food-fea...th-phytic-acid

You can buy pre-soaked and dehydrated nuts and seeds, not sure if they meet raw standards though.
http://www.wildernessfamilynaturals....-and-seeds.php
They sell cacao to, mmmm cacao.

[saty]

Originally Posted by sniper13x

So eating nuts raw is bad now too? Does the list of shit we can't eat just keep getting bigger and bigger?

unfortunately everything you eat is bad for you.Go breatherian

[sniper13x]

Originally Posted by lu__

You can soak them and they will still be raw won't they?
I would soak overnight in warm water with a little lime or other acidic substance, kefir is often used. If you're eating a lot of nuts I would keep an eye on omega 6 and omega 3 ratios, most nuts are higher in omega 6, a couple though have higher omega 3 though.

"NUTS

In general, nuts contain levels of phytic acid equal to or higher than those of grains. Therefore those consuming peanut butter, nut butters or nut flours, will take in phytate levels similar to those in unsoaked grains. Unfortunately, we have very little information on phytate reduction in nuts. Soaking for seven hours likely eliminates some phytate. Based on the accumulation of evidence, soaking nuts for eighteen hours, dehydrating at very low temperatures—a warm oven—and then roasting or cooking the nuts would likely eliminate a large portion of phytates.

Nut consumption becomes problematic in situations where people on the GAPS diet and similar regimes are consuming lots of almonds and other nuts as a replacement for bread, potatoes and rice. The eighteen-hour soaking is highly recommended in these circumstances.

It is best to avoid nut butters unless they have been made with soaked nuts—these are now available commercially. Likewise, it is best not to use nut flours—and also coconut flour—for cooking unless they have been soured by the soaking process.

It is instructive to look at Native American preparation techniques for the hickory nut, which they used for oils. To extract the oil they parched the nuts until they cracked to pieces and then pounded them until they were as fine as coffee grounds. They were then put into boiling water and boiled for an hour or longer, until they cooked down to a kind of soup from which the oil was strained out through a cloth. The rest was thrown away. The oil could be used at once or poured into a vessel where it would keep a long time.50

By contrast, the Indians of California consumed acorn meal after a long period of soaking and rinsing, then pounding and cooking. Nuts and seeds in Central America were prepared by salt water soaking and dehydration in the sun, after which they were ground and cooked."

http://www.westonaprice.org/food-fea...th-phytic-acid

You can buy pre-soaked and dehydrated nuts and seeds, not sure if they meet raw standards though.
http://www.wildernessfamilynaturals....-and-seeds.php
They sell cacao to, mmmm cacao.

I don't eat more than a handful of nuts in a day, its more of a supplement to my diet since I don't consume grains anymore. I'm not on a raw foods diet so I get plenty of Omega 3's from grass fed animal fats and DHA pills I take. All the stuff you described from nuts is all new to me so what does consuming raw nuts w/out soaking do to you?

[plam]

lu__ is one of the most informed posters here
rarely does he/she say something I disagree with!

[lu__]

Originally Posted by sniper13x

I don't eat more than a handful of nuts in a day, its more of a supplement to my diet since I don't consume grains anymore. I'm not on a raw foods diet so I get plenty of Omega 3's from grass fed animal fats and DHA pills I take. All the stuff you described from nuts is all new to me so what does consuming raw nuts w/out soaking do to you?

Your omega ratios are probably good, I think a few nuts is a good thing to have in most diets for a few trace minerals.
Phytic acid binds to some minerals and prevents their uptake, so a lot of unsoaked or even soaked nuts will lead to mineral deficiencies.
https://en.wikipedia.org/wiki/Phytic_acid#Food_science

[lu__]

Originally Posted by plam

lu__ is one of the most informed posters here
rarely does he/she say something I disagree with!

That's assuming you are well informed, which you seem to be lol.

[saty]

Originally Posted by lu__

That's assuming you are well informed, which you seem to be lol.

lu whats your take on fruits and vegetables?

[lu__]

Originally Posted by saty

lu whats your take on fruits and vegetables?

I love them!
I watch my starch and fructose intake though and don't eat goitrogens as much as I would like. Probably 70% of my diet is fruits, veg and coconut by weight.

[plam]

Originally Posted by lu__

That's assuming you are well informed, which you seem to be lol.

No, I'm not informed
I was born that way!

[lu__]

A very recent audio interview with one of the worlds leading experts on the subject. I haven't had a chance to listen yet.

"Dr. Fasano is globally recognized for his pioneering research in the fields of Celiac disease and gluten intolerance. In 2003, he published the groundbreaking study in the Annals of Medicine that established the prevalence rate of celiac disease at one in 133 people in the U.S - a rate nearly 100 times greater than the previous estimate."

Audio
http://www.podtrac.com/pts/redirect...._Leaky_Gut.mp3

Source and transcript
http://chriskresser.com/pioneering-r...nity-leaky-gut

http://chriskresser.com/category/podcasts/

[saty]

Originally Posted by lu__

I love them!
I watch my starch and fructose intake though and don't eat goitrogens as much as I would like. Probably 70% of my diet is fruits, veg and coconut by weight.

why do you watch your starch and fructose intake?

[rokazulu]

Fruit and vegetables seem like the only goddam thing you can eat.

I just hope the pesticides and GMO's don't do THAT much harm to me.

[lu__]

Originally Posted by saty

why do you watch your starch and fructose intake?

They are both sugars, starch is chains of glucose easily assimilated and used as fuel but too much will spike insulin causing diabetes, obesity, and all the associated problems. Fructose is more problematic in that it's not directly used but is converted in the liver, there is evidence that it causes non alcoholic fatty liver disease as well as just being a highly potent sugar. I don't think eating a bit of fruit and some starch is a problem but you can get into problems with fruit juices or a high fruit diet. High fructose corn syrup (HFCS) and things like that are insanely harmful. Fructose is far more metabolically potent than other sugars on top of it's liver metabolising aspect. HFCS is in a lot of foods in the US and turning up more and more elsewhere, it's designed to kill IMHO.

"In the liver, an enzyme converts fructose to another form. During this metabolism in the liver, a step is skipped that other sugars like glucose normally undergo. Thus, say two German nutritional researchers, fructose's metabolism allows it to "continuously and uncontrollably" enter into the pathway where your liver generates blood sugar. This is where trouble can start if you consume too much fructose."
...
"Fructose-containing food can predispose you to a buildup of fat in your liver, according to a group of University of Chicago investigators. They say that when fructose hits the liver it promotes lipogenesis, a process in which sugar is converted to fatty acids and ultimately forms triglycerides and cholesterol. In fact, this process may stimulate excessive production of triglycerides and be related to insulin resistance."
......
" Increased fructose consumption was linked with high triglycerides, bad cholesterol, overeating, high uric acid levels and worsening of fatty liver to the stage at which it begins to scar. They concluded that fructose is an environmental risk factor that you could easily take out of your diet to prevent the progression of fatty liver disease."

Read more: http://www.livestrong.com/article/41...#ixzz22zyXnHgb

"After six months, the rats in the corn syrup group had gained 48 percent more weight. They also underwent an increase in fat deposition (especially in the abdomen) and a drop in circulating triglycerides. These changes are consistent with metabolic syndrome, a cluster of symptoms that predispose humans to cardiovascular disease and diabetes."

Learn more: http://www.naturalnews.com/029403_hi...#ixzz22zymLRyw

I have noticed reading studies that seem to want to indicate something as being causal in obesity/cholesterol/diabetes in rats and mice they will use Fructose or HFCS as part of the dietary makeup so as to ensure they will get the result they set out to get.
So for example rats are fed saturated fat and HFCS and the headline is "Saturated Fat linked to ......"

[sniper13x]

Originally Posted by lu__

They are both sugars, starch is chains of glucose easily assimilated and used as fuel but too much will spike insulin causing diabetes, obesity, and all the associated problems. Fructose is more problematic in that it's not directly used but is converted in the liver, there is evidence that it causes non alcoholic fatty liver disease as well as just being a highly potent sugar. I don't think eating a bit of fruit and some starch is a problem but you can get into problems with fruit juices or a high fruit diet. High fructose corn syrup (HFCS) and things like that are insanely harmful. Fructose is far more metabolically potent than other sugars on top of it's liver metabolising aspect. HFCS is in a lot of foods in the US and turning up more and more elsewhere, it's designed to kill IMHO.

"In the liver, an enzyme converts fructose to another form. During this metabolism in the liver, a step is skipped that other sugars like glucose normally undergo. Thus, say two German nutritional researchers, fructose's metabolism allows it to "continuously and uncontrollably" enter into the pathway where your liver generates blood sugar. This is where trouble can start if you consume too much fructose."
...
"Fructose-containing food can predispose you to a buildup of fat in your liver, according to a group of University of Chicago investigators. They say that when fructose hits the liver it promotes lipogenesis, a process in which sugar is converted to fatty acids and ultimately forms triglycerides and cholesterol. In fact, this process may stimulate excessive production of triglycerides and be related to insulin resistance."
......
" Increased fructose consumption was linked with high triglycerides, bad cholesterol, overeating, high uric acid levels and worsening of fatty liver to the stage at which it begins to scar. They concluded that fructose is an environmental risk factor that you could easily take out of your diet to prevent the progression of fatty liver disease."

Read more: http://www.livestrong.com/article/41...#ixzz22zyXnHgb

"After six months, the rats in the corn syrup group had gained 48 percent more weight. They also underwent an increase in fat deposition (especially in the abdomen) and a drop in circulating triglycerides. These changes are consistent with metabolic syndrome, a cluster of symptoms that predispose humans to cardiovascular disease and diabetes."

Learn more: http://www.naturalnews.com/029403_hi...#ixzz22zymLRyw

I have noticed reading studies that seem to want to indicate something as being causal in obesity/cholesterol/diabetes in rats and mice they will use Fructose or HFCS as part of the dietary makeup so as to ensure they will get the result they set out to get.
So for example rats are fed saturated fat and HFCS and the headline is "Saturated Fat linked to ......"

I remember Byron Richards talking about a study in one of his podcasts where they fed 2 groups of obese people the same diet, but one they also gave strawberries to eat with the food. The group that ate strawberries maintained or lost weight while the other didn't. Something in strawberries helps the body regulate blood sugar and insulin despite it having fructose in it (if memory serves me). Have you ever heard his podcast or read his book "Mastering Leptin"? Funny enough, he calls HFCS high fructose death syrup.

[lu__]

Originally Posted by sniper13x

I remember Byron Richards talking about a study in one of his podcasts where they fed 2 groups of obese people the same diet, but one they also gave strawberries to eat with the food. The group that ate strawberries maintained or lost weight while the other didn't. Something in strawberries helps the body regulate blood sugar and insulin despite it having fructose in it (if memory serves me). Have you ever heard his podcast or read his book "Mastering Leptin"? Funny enough, he calls HFCS high fructose death syrup.

That is very interesting, I wonder if it mitigates the fatty liver problems too.

I haven't read the book, I'll pick up the podcasts though, I am somewhat familiar with Leptin but I haven't looked into it in too much depth, from what I gather it precedes Insulin among other things.

[sniper13x]

Originally Posted by lu__

That is very interesting, I wonder if it mitigates the fatty liver problems too.

I haven't read the book, I'll pick up the podcasts though, I am somewhat familiar with Leptin but I haven't looked into it in too much depth, from what I gather it precedes Insulin among other things.

Leptin is the daddy of all hormones, it regulates everything. I highly recommend the book, it gets a bit scientific but I prefer that. His podcasts are great too, he is easy to listen to and goes over the latest research. The guy puts in work for sure. I think on Itunes you can listen to podcasts that are years old, but his rss feed has a few past ones too.

http://www.wellnessresources.com/rss/podcast/

I think the moral of the story with strawberries is nature always knows best. Man made sugars will always be garbage because fruits have so many vital things in them. Nature seems to knows a bit about nutrition, imagine that.