Re: Brewer's Diet

June 19, 2002

I've seen that diet or a similar one before. I like it quite a bit.

I don't like the grain/bread requirement, though. To my thinking,

there are other options that would do just as well...root vegetables,

legumes, etc. It's a small criticism though, and there might be a

specific reason for it that I'm ignorant of.

I especially like the focus on eggs and the liver recommendation. I

do wish that an option had been presented for what to do if the

person doesn't like liver though. For example, for each skipped

serving of liver, substitute two eggs (whole or yolk only) and two

servings of greens or asparagus. That would help to replace *some*

(but unfortunately not all) of the folate, B12, Vitamin A, Iron,

choline, and other b vitamins that the liver would have provided.

All in all, though, I'd say it looks like an excellent eating plan

for expecting mothers...as well as lactating mothers.

> Here is a diet for pregnant women that was recently posted on a

birthing

> list I'm on. Any comments or suggestions regarding it?

> Thanks,

> Robin

>

....

June 19, 2002

I am concerned with the milk recommendation. If WAPF is right, only

whole milk is acceptable. Without antibiotics or added hormones.

Probably, at least organic, whole, nonhomogenized. Preferably, raw and

from grass-fed animals.

Also, from the NT perspective, the Brewer's diet seems too low in fat.

And it ignores proper food preparation methods that can be very

important and can make a difference between a nourishing food and one

that is just filling.

Roman

Nest4Robin@... wrote:

>

> Here is a diet for pregnant women that was recently posted on a birthing

> list I'm on. Any comments or suggestions regarding it?

> Thanks,

> Robin

>

> What Is A Good, Nutritious, Balanced Diet?

> Every day of the week, you and your baby must have:

> 1. One quart (4 cups) of milk. Any

> <http://www.blueribbonbaby.org/accp-response.html> kind will do: whole

> milk, low fat, skim, powdered, or buttermilk. If you do not like milk,

> you can substitute one cup of yogurt for each cup of milk.

> 2. Two eggs.

> 3. One or two servings of fish, shellfish, chicken or turkey, lean

> beef, veal, lamb, pork

> <http://www.blueribbonbaby.org/accp-response.html#pork> , liver or

> kidney.

> Alternative combinations include:

> o Rice with beans, cheese, sesame, milk

> o Cornmeal with beans, cheese, tofu, milk.

> o Beans with rice, bulgur, cornmeal, wheat noodles sesame seeds,

> milk.

> o Peanuts <http://www.blueribbonbaby.org/peanuts.html> with:

> sunflower seeds, milk.

> o Whole wheat bread or noodles with: beans, cheese, peanut

> butter, milk, tofu.

> For each serving of meat, you can substitute these quantities of cheese:

> Brick

> 4 oz.

> Longhorn

> 3 oz.

> Camembert <http://www.blueribbonbaby.org/peanuts.html>

> 6 oz.

> Muenster

> 4 oz.

> Cheddar

> 3 oz.

> Monterey Jack

> 4 oz.

> Cottage

> 6 oz.

> Swiss

> 3 oz.

> 4. One or two servings of fresh, green, leafy vegetables: mustard,

> beet, collard, dandelion or turnip greens, spinach, lettuce, cabbage,

> broccoli, kale, Swiss chard.

> 5. Five servings of whole grain breads, rolls, cereals or pancakes:

> wheatena, 100% bran flakes, granola, shredded wheat, wheat germ,

> oatmeal, buckwheat or whole wheat pancakes, corn bread, corn tortillas,

> corn or bran or whole wheat muffins, waffles, brown rice.

> 6. Two choices from: a whole potato (any style), large green

> pepper, grapefruit, lemon, lime, papaya, tomato (one piece of fruit, or

> one large glass of juice).

> 7. Three pats of butter.

> Also include in your diet, in addition to the above (i.e., don't count

> one food in two categories):

> 1. A yellow- or orange-colored vegetable or fruit five times a

> week.

> 2. Liver once a week, if you like it.

> 3. Table salt: SALT <http://www.blueribbonbaby.org/kelp.html> YOUR

> FOOD TO TASTE

> 4. Water: Drink to thirst.

> It is not healthy for you and your unborn baby to go even 24 hours

> without good food!

> The above is copied from Dr. Tom Brewer

June 19, 2002

I'd also add that a good sea salt (like Celtic salt) would be better

than regular table salt due to presence of other minerals in it.

Roman

Roman wrote:

>

> I am concerned with the milk recommendation. If WAPF is right, only

> whole milk is acceptable. Without antibiotics or added hormones.

> Probably, at least organic, whole, nonhomogenized. Preferably, raw and

> from grass-fed animals.

>

> Also, from the NT perspective, the Brewer's diet seems too low in fat.

> And it ignores proper food preparation methods that can be very

> important and can make a difference between a nourishing food and one

> that is just filling.

>

> Roman

>

> Nest4Robin@... wrote:

> >

> > Here is a diet for pregnant women that was recently posted on a birthing

> > list I'm on. Any comments or suggestions regarding it?

> > Thanks,

> > Robin

> >

> > What Is A Good, Nutritious, Balanced Diet?

> > Every day of the week, you and your baby must have:

> > 1. One quart (4 cups) of milk. Any

> > <http://www.blueribbonbaby.org/accp-response.html> kind will do: whole

> > milk, low fat, skim, powdered, or buttermilk. If you do not like milk,

> > you can substitute one cup of yogurt for each cup of milk.

> > 2. Two eggs.

> > 3. One or two servings of fish, shellfish, chicken or turkey, lean

> > beef, veal, lamb, pork

> > <http://www.blueribbonbaby.org/accp-response.html#pork> , liver or

> > kidney.

> > Alternative combinations include:

> > o Rice with beans, cheese, sesame, milk

> > o Cornmeal with beans, cheese, tofu, milk.

> > o Beans with rice, bulgur, cornmeal, wheat noodles sesame seeds,

> > milk.

> > o Peanuts <http://www.blueribbonbaby.org/peanuts.html> with:

> > sunflower seeds, milk.

> > o Whole wheat bread or noodles with: beans, cheese, peanut

> > butter, milk, tofu.

> > For each serving of meat, you can substitute these quantities of cheese:

> > Brick

> > 4 oz.

> > Longhorn

> > 3 oz.

> > Camembert <http://www.blueribbonbaby.org/peanuts.html>

> > 6 oz.

> > Muenster

> > 4 oz.

> > Cheddar

> > 3 oz.

> > Monterey Jack

> > 4 oz.

> > Cottage

> > 6 oz.

> > Swiss

> > 3 oz.

> > 4. One or two servings of fresh, green, leafy vegetables: mustard,

> > beet, collard, dandelion or turnip greens, spinach, lettuce, cabbage,

> > broccoli, kale, Swiss chard.

> > 5. Five servings of whole grain breads, rolls, cereals or pancakes:

> > wheatena, 100% bran flakes, granola, shredded wheat, wheat germ,

> > oatmeal, buckwheat or whole wheat pancakes, corn bread, corn tortillas,

> > corn or bran or whole wheat muffins, waffles, brown rice.

> > 6. Two choices from: a whole potato (any style), large green

> > pepper, grapefruit, lemon, lime, papaya, tomato (one piece of fruit, or

> > one large glass of juice).

> > 7. Three pats of butter.

> > Also include in your diet, in addition to the above (i.e., don't count

> > one food in two categories):

> > 1. A yellow- or orange-colored vegetable or fruit five times a

> > week.

> > 2. Liver once a week, if you like it.

> > 3. Table salt: SALT <http://www.blueribbonbaby.org/kelp.html> YOUR

> > FOOD TO TASTE

> > 4. Water: Drink to thirst.

> > It is not healthy for you and your unborn baby to go even 24 hours

> > without good food!

> > The above is copied from Dr. Tom Brewer

>

June 20, 2002

Roman-

>I am concerned with the milk recommendation. If WAPF is right, only

>whole milk is acceptable.

Whole milk or cream, but I agree -- powdered " milk " is heinous, and skim

isn't that much better. Still, I suppose recommending dairy instead of

hideous fake-food substitutes is progress.

-

June 20, 2002

Roman-

>I'd also add that a good sea salt (like Celtic salt) would be better

>than regular table salt due to presence of other minerals in it.

Interestingly, I've found that since switching to Celtic salt, regular

table salt doesn't taste good to me anymore, and I've always been a bit of

a saltaholic. I'll still use it if I'm out, but I _love_ the Celtic sea

salt despite the fact that it's damp and doesn't shake or pour well at all.

-

June 20, 2002

>>>>>>>Interestingly, I've found that since switching to Celtic salt,

regular

table salt doesn't taste good to me anymore, and I've always been a bit of

a saltaholic. I'll still use it if I'm out, but I _love_ the Celtic sea

salt despite the fact that it's damp and doesn't shake or pour well at all.

*******paul, i'm a fellow saltaholic, i confess! been looking for a 12-step

program...but since there aren't any, do you find that you're eating *less*

salt since you switched to celtic?

i'm using sea salt, but not celtic. i seem to eat just as much sea salt as i

did table salt, and i haven't noticed that i've lost my taste for table salt

either. i just *love* salt!

now that i think about it...is there any reason to *not* eat a lot of salt,

in your opinion? (sea salt or celtic salt in particular).

Suze Fisher

Web Design & Development

http://members.bellatlantic.net/~vze3shjg/

mailto:s.fisher22@...

June 20, 2002

Suze-

>but since there aren't any, do you find that you're eating *less*

>salt since you switched to celtic?

Hmm, maybe slightly, but I don't think so. It's not entirely easy to

judge, though, with the crystals being different sizes.

>now that i think about it...is there any reason to *not* eat a lot of salt,

>in your opinion? (sea salt or celtic salt in particular).

Not that I know of, actually. From what I can tell, only a very small

percentage of people are actually sensitive to salt in the way most people

think of, and most people who cut their salt intake because of high blood

pressure concerns actually worsen their health, so it's probably not

something to worry about. If you eat a good salt with plenty of minerals,

use it to taste, I guess.

-

June 20, 2002

> i'm using sea salt, but not celtic. i seem to eat just as much sea

> salt as i

> did table salt, and i haven't noticed that i've lost my taste for

> table salt

> either. i just *love* salt!

Suze,

Is your sea salt white, pink, gray or some other color? If it's

white, you could probably save your money and just buy ordinary table

salt...or kick out the extra money for celtic or another truly

unrefined sea salt.

Another good one is RealSalt which is sea salt that's mined from a

dried-up ancient seabed in Utah. I make a point to use RealSalt for

most things because it has a fine crystal size, it's cheaper, and it

claims to supply 10% RDA of iodine (naturally occurring) per serving

(1/4 tsp, I think). RealSalt is pink with specks of other colors

throughout.

RealSalt Homepage: http://www.realsalt.com/

RealSalt Analysis: http://www.realsalt.com/images/analysis.pdf

Celtic Sea Salt Analysis:

http://www.celtic-seasalt.com/celseasalan.html

June 20, 2002

Hi Roman,

Yes, I see your points. I thought the same things when I first

looked at the diet. However, over all with those few adjustments to

make it more NT in style, I thought it was a pretty good guideline for

me. I've been buying whole organic milk from a farm that the Detroit

Chapter of WAPF recommended to me. I also use sea salt, but probably

not enough, so I need to increase that too. How much more fat would you

recommend above Brewer's? I'm probably not getting enough of that

either than.

Thanks,

Robin

<<I am concerned with the milk recommendation. If WAPF is right, only

whole milk is acceptable. Without antibiotics or added hormones.

Probably, at least organic, whole, nonhomogenized. Preferably, raw and

from grass-fed animals.

Also, from the NT perspective, the Brewer's diet seems too low in fat.

And it ignores proper food preparation methods that can be very

important and can make a difference between a nourishing food and one

that is just filling. >>

<<I'd also add that a good sea salt (like Celtic salt) would be better

than regular table salt due to presence of other minerals in it.

Roman>>

June 20, 2002

Hi ,

I thought it was a pretty good guideline too, with some exceptions

that Roman pointed out. Do you think that the grain/bread is even

necessary? Let alone the alternatives that you mentioned. I'm just

thinking of the discussion I've been having with Heidi and Kris

concerning carbs and insulin levels.

Thanks for your suggestion on substituting liver. I tried to get

some more organic liver when we were in T.C. this week, but they were

out. I'm going to try using this Brewer's diet as my guideline in a

more NT sort of way.

Robin

<<I've seen that diet or a similar one before. I like it quite a bit. I

don't like the grain/bread requirement, though. To my thinking, there

are other options that would do just as well...root vegetables, legumes,

etc. It's a small criticism though, and there might be a specific reason

for it that I'm ignorant of.

I especially like the focus on eggs and the liver recommendation. I do

wish that an option had been presented for what to do if the person

doesn't like liver though. For example, for each skipped serving of

liver, substitute two eggs (whole or yolk only) and two servings of

greens or asparagus. That would help to replace *some* (but

unfortunately not all) of the folate, B12, Vitamin A, Iron, choline, and

other b vitamins that the liver would have provided.

All in all, though, I'd say it looks like an excellent eating plan for

expecting mothers...as well as lactating mothers.

>>

June 20, 2002

He-he. I wish I knew answers to all these questions. I'd rather refer

you to http://www.westonaprice.org/children/children.html and

http://www.westonaprice.org/women/women.html in case you haven't perused

those. And

http://www.westonaprice.org/know_your_fats/know_your_fats.html I guess.

Roman

Nest4Robin@... wrote:

>

> Hi Roman,

> Yes, I see your points. I thought the same things when I first

> looked at the diet. However, over all with those few adjustments to

> make it more NT in style, I thought it was a pretty good guideline for

> me. I've been buying whole organic milk from a farm that the Detroit

> Chapter of WAPF recommended to me. I also use sea salt, but probably

> not enough, so I need to increase that too. How much more fat would you

> recommend above Brewer's? I'm probably not getting enough of that

> either than.

> Thanks,

> Robin

>

> <<I am concerned with the milk recommendation. If WAPF is right, only

> whole milk is acceptable. Without antibiotics or added hormones.

> Probably, at least organic, whole, nonhomogenized. Preferably, raw and

> from grass-fed animals.

> Also, from the NT perspective, the Brewer's diet seems too low in fat.

> And it ignores proper food preparation methods that can be very

> important and can make a difference between a nourishing food and one

> that is just filling. >>

>

> <<I'd also add that a good sea salt (like Celtic salt) would be better

> than regular table salt due to presence of other minerals in it.

> Roman>>

>

June 20, 2002

Have you, guys, thought that you might have exhausted adrenals and

that's why you crave salt so much?

Roman

Suze Fisher wrote:

>

> >>>>>>>Interestingly, I've found that since switching to Celtic salt,

> regular

> table salt doesn't taste good to me anymore, and I've always been a bit of

> a saltaholic. I'll still use it if I'm out, but I _love_ the Celtic sea

> salt despite the fact that it's damp and doesn't shake or pour well at all.

>

> *******paul, i'm a fellow saltaholic, i confess! been looking for a 12-step

> program...but since there aren't any, do you find that you're eating *less*

> salt since you switched to celtic?

> i'm using sea salt, but not celtic. i seem to eat just as much sea salt as i

> did table salt, and i haven't noticed that i've lost my taste for table salt

> either. i just *love* salt!

>

> now that i think about it...is there any reason to *not* eat a lot of salt,

> in your opinion? (sea salt or celtic salt in particular).

>

> Suze Fisher

> Web Design & Development

> http://members.bellatlantic.net/~vze3shjg/

> mailto:s.fisher22@...

>

June 20, 2002

> Hi ,

> I thought it was a pretty good guideline too, with some exceptions

> that Roman pointed out. Do you think that the grain/bread is even

> necessary? Let alone the alternatives that you mentioned. I'm just

> thinking of the discussion I've been having with Heidi and Kris

> concerning carbs and insulin levels.

I actually do think it's necessary *unless* you eat very large

quantities of leafy and/or stem vegetables(asparagus, broccoli,

cauliflower). Even then, I really don't think it's a good idea to go

under about 25-30% carb calories while pregnant unless you have a

significant blood sugar problem and then only with the assistance of

a professional nutritionist. It can be really hard to get certain

nutrients without including any carb foods...unless your eating all

those vegetables I mentioned earlier.

I don't think they need to be from grains though. I'm not much of a

fan of grains from a nutritional standpoint. In general, I tend to

prefer root vegetables such as beets, rutabaga, turnip, carrot, taro,

cassava, potato, etc. I prefer the balance of nutrients provided by

the root vegetables compared to grains.

I think there's a bit too much being made of the low carb approach.

I think we're seeing a backlash against the absurdly high-carb

recommendations of the mainstream. That's understandable, but I do

think that the backlash overstates the case against carbs for the

general public. Personally, I think that the macro-nutrient ratios

should fall along the lines of 15-30% protein, 25-50% carb, and 35-

50% fat. The ranges are important to note; not everybody has the

same activity levels, muscle mass, insulin status, etc.

I understand that carbs aren't strictly necessary. However, groups

like the Inuit had a very specific diet. Unless we're eating pretty

much just like one of those very low carb groups, I think it's not

necessarily a real good idea to arbitrarily chop out entire nutrient

classes from the diet based on political trends (whether mainstream

or rebel).

That's probably more of a response than you were looking for. Oh

well, I'll try to be more succinct in the future... ;-)

June 21, 2002

At 10:11 PM 6/20/2002 +0000, you wrote:

>I don't think they need to be from grains though. I'm not much of a

>fan of grains from a nutritional standpoint. In general, I tend to

>prefer root vegetables such as beets, rutabaga, turnip, carrot, taro,

>cassava, potato, etc. I prefer the balance of nutrients provided by

>the root vegetables compared to grains.

>

>I think there's a bit too much being made of the low carb approach.

>I think we're seeing a backlash against the absurdly high-carb

>recommendations of the mainstream. That's understandable, but I do

>think that the backlash overstates the case against carbs for the

>general public. Personally, I think that the macro-nutrient ratios

>should fall along the lines of 15-30% protein, 25-50% carb, and 35-

>50% fat. The ranges are important to note; not everybody has the

>same activity levels, muscle mass, insulin status, etc.

Hear, hear! I second the motion.

I think part of the carb backlash is because of grains too. We are doing

a major overdose on them in this country (and not properly prepared and

all that). A whole lot of the allergy-type problems involve wheat or corn

or yeast,

and those are the worst blood-sugar wise, and unless you work at preparing

them,

they aren't even good for you. And really, who wants to make bread and waffles

when you are pregnant? I couldn't even look at the sink, I was so nauseated.

Sweet potatoes, on the other hand, are full of nutrients, so are regular

potatoes.

A bowl of nice hot cereal is a good thing too, or soaked oats in milk or

kefir.

I have to say, though, that when I was 5 months pregnant I was ALWAYS

hungry and the only thing that would stop it was a glass of chocolate milk.

I suspect kefir would do even better. I also craved pickled peppers (oooh,

how CLICHE'!) and I suspect fermented vegies would've fed the craving

better. If I had to do it again (and I sure hope I don't), I'd probably be

eating salad with fermented salmon and kimchi, simple soups, glasses

of kefir with a bit of juice a fizz water, and maybe some sort of cracker with

cheese. And baked potatoes with butter.

BTW some studies have shown that meat is the most common food that

pregnant women DON'T want, esp. in the first trimester. So milk products

might just be easier to eat.

Heidi

June 21, 2002

Thanks Roman, I went in and read those articles plus some others. I

have so much to unlearn and relearn concerning diet. I appreciate all

of your help!

Robin

<<He-he. I wish I knew answers to all these questions. I'd rather refer

you to http://www.westonaprice.org/children/children.html and

http://www.westonaprice.org/women/women.html in case you haven't perused

those. And

http://www.westonaprice.org/know_your_fats/know_your_fats.html I guess.

Roman>>

June 21, 2002

No , it is actually a response I needed. I would certainly prefer

root vegs over grains and pastas any day. It just gives me a better

idea of what I should be eating and how to become more balanced after

being out of balance for so long.

Thanks,

Robin

<<I actually do think it's necessary *unless* you eat very large

quantities of leafy and/or stem vegetables(asparagus, broccoli,

cauliflower). Even then, I really don't think it's a good idea to go

under about 25-30% carb calories while pregnant unless you have a

significant blood sugar problem and then only with the assistance of a

professional nutritionist. It can be really hard to get certain

nutrients without including any carb foods...unless your eating all

those vegetables I mentioned earlier.

I don't think they need to be from grains though. I'm not much of a fan

of grains from a nutritional standpoint. In general, I tend to prefer

root vegetables such as beets, rutabaga, turnip, carrot, taro, cassava,

potato, etc. I prefer the balance of nutrients provided by the root

vegetables compared to grains.

I think there's a bit too much being made of the low carb approach. I

think we're seeing a backlash against the absurdly high-carb

recommendations of the mainstream. That's understandable, but I do think

that the backlash overstates the case against carbs for the general

public. Personally, I think that the macro-nutrient ratios should fall

along the lines of 15-30% protein, 25-50% carb, and 35- 50% fat. The

ranges are important to note; not everybody has the same activity

levels, muscle mass, insulin status, etc.

I understand that carbs aren't strictly necessary. However, groups like

the Inuit had a very specific diet. Unless we're eating pretty much just

like one of those very low carb groups, I think it's not necessarily a

real good idea to arbitrarily chop out entire nutrient classes from the

diet based on political trends (whether mainstream or rebel).

That's probably more of a response than you were looking for. Oh well,

I'll try to be more succinct in the future... ;-)

>>

June 21, 2002

> No , it is actually a response I needed. I would certainly

prefer

> root vegs over grains and pastas any day. It just gives me a better

> idea of what I should be eating and how to become more balanced

after

> being out of balance for so long.

> Thanks,

> Robin

I wanted to clarify quickly that I don't think that grains are

awful. They have some strong points, but it takes slightly more care

to construct a well-balanced diet when it includes more than minor

amounts of it. If that care is taken though, there's no real problem

with them. There needs to be concentrated calcium sources (like

milk) to help offset the very high phosphorous, and there needs to be

extra omega 3 fats in the diet to help offset the very high omega 6

fats. Other than that, if they're properly soaked they can be a

nutritious food for people who can tolerate them.

I definitely don't think that grains serve any critical role in our

diet though. Roots and tubers with a small amount of fruit and a

moderate amount of vegetables can provide plenty of carbs and will do

a fabulous job of filling in the nutritional balance sheet.

I made a spreadsheet recently that compares the average nutrition of

various foodgroups. I only included whole, raw, unaltered foods in

the comparison so the comparison is of maximum, best-case scenario

nutrition from each food group. I then went a little crazy and

started adding a bunch of different ways of looking at the data. One

of them includes a sheet I called (tongue-in-cheek) the dial-a-diet

page. You can select different percentages (by calories) of each

different food group, and assuming a diet of 2000 calories and a

richly varied diet of many selections from each food group, it

calculates the resulting nutrition. The RDA values I used tend to be

on the high side. I think in a couple of instances I may have even

just put in what I felt was a better target (for example, 600 mcg of

folate instead of 400).

Anyway, you might find it interesting. I uploaded it to the files

section of this group. You can find it here:

native-

nutrition/files/foodgroup_comparison_v2h.xls

June 22, 2002

skroyer wrote:

> I wanted to clarify quickly that I don't think that grains are

> awful. They have some strong points, but it takes slightly more care

> to construct a well-balanced diet when it includes more than minor

> amounts of it. If that care is taken though, there's no real problem

> with them. There needs to be concentrated calcium sources (like

> milk) to help offset the very high phosphorous, and there needs to be

> extra omega 3 fats in the diet to help offset the very high omega 6

> fats. Other than that, if they're properly soaked they can be a

> nutritious food for people who can tolerate them.

This reminds of the fact that the healthiest tribe Price found ate

mostly grains and fish.

Roman

June 22, 2002

>>>>>>>Have you, guys, thought that you might have exhausted adrenals and

that's why you crave salt so much?

*****no, i didn't know there was a connection. thanks for mentioning it. i

did a little reading on it and i do seem to have some other symptoms

associated with adrenal malfunction

Suze Fisher

Web Design & Development

http://members.bellatlantic.net/~vze3shjg/

mailto:s.fisher22@...

June 22, 2002

> Anyway, you might find it interesting. I uploaded it to the files

> section of this group. You can find it here:

> native-

> nutrition/files/foodgroup_comparison_v2h.xls

,

I couldn't get to it with the link you provided, nor could I find it

in the files section?

Peace and Love of Christ be with you,

Robin

June 22, 2002

Robin, You have to cut and paste the entire address for it to work

(including the part after native-.) I had to paste it in two steps.

ine in SC

>

/files/foodgroup_comparison_v2

h.xls

,

I couldn't get to it with the link you provided, nor could I find it

in the files section?

Peace and Love of Christ be with you,

Robin

June 23, 2002

Yes, if I am not mistaken, aldesterone (sp?), an adrenal hormone, is involved

in retaining sodium, and if it's low, too much sodium is excreted. Hence, salt

craving. There must be more to this. I learned about it from in

TherapeuticNutrition group.

Roman

Suze Fisher wrote:

> >>>>>>>Have you, guys, thought that you might have exhausted adrenals and

> that's why you crave salt so much?

>

> *****no, i didn't know there was a connection. thanks for mentioning it. i

> did a little reading on it and i do seem to have some other symptoms

> associated with adrenal malfunction

>

> Suze Fisher

> Web Design & Development

> http://members.bellatlantic.net/~vze3shjg/

> mailto:s.fisher22@...

June 23, 2002

Couldn't get the link provided. any ideas?

Thanks,

Dedy

----- Original Message -----

From: " skroyer " <scott@...>

< >

Sent: Friday, June 21, 2002 10:32 PM

Subject: Re: Brewer's Diet

>

> > No , it is actually a response I needed. I would certainly

> prefer

> > root vegs over grains and pastas any day. It just gives me a better

> > idea of what I should be eating and how to become more balanced

> after

> > being out of balance for so long.