Guest guest Posted February 28, 2001 Report Share Posted February 28, 2001 HI Taffy: Please tell your hubby his outdated juice boxes make me feel quite virtuous! Aloha, Kathy (h) kathyh@... P.S. Still bossing back my hoarding as much as I can......phew! Now I am buying lots of learning Japanese books instead of learning OCD books - VBG. K. At 02:28 PM 02/28/2001 -0800, you wrote: >Dana wondered: > >> So, is this a psychological issue, where due to the uncertainty and >> anxiety provoked by the lawsuit she is trying to get me to define out >> her perimeters and needs more defined limits in order to feel safe? Or >> is she a typical teen transferring all unpleasant feelings onto her >> mother (oh how I remember the fun of that :-)). Or is she in an OCD >> ritual and she's finally found one she can trick me into doing with her >> (love that togetherness!). > >I vote for typical teen here. Of course I have a kid who has to be >blasted out of bed in the morning, who is able to sleep through the >buzzing alarm clock, the gradual-light-then-gentle-chirping alarm clock, >me turning on the overhead light and me yelling, HEY! GET YOUR ASS OUT >OF BED NOW! > >I have thoroughly enjoyed the thread on hoarding, which all of us do in >various forms here. In my husband's 67 VW van, the only car he's ever >owned, there are two juice boxes with expiration dates of 1990 and 1991. >Just in case. > >~Taffy in San Diego Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 15, 2011 Report Share Posted May 15, 2011 Hi again Karl, Regarding your gout, I found another interesting reference. Perhaps you were already aware of this but if not: http://tinyurl.com/6gz5xpx quote: " Research from Harvard Medical School reported the results of a national study of 14,809 participants, ages 20 years and older,that looked at the relationship between levels of meat, seafood, and dairy intake and levels of uric acid in the blood. The results of this 6 year study (1988-1994) were published in the medical journal Arthritis & Rheumatism 2005;52:283-89. The results clearly demonstrated that the blood uric acid levels increased with increasing meat or seafood intake and decreased with increasing dairy intake. Those who consumed milk one or more times per day had lower blood uric acid levels than those who did not drink milk. Moreover, those who consumed yogurt at least once every other day, had a lower blood uric acid than those who did not. " Unless you have already tried that to no avail, it would seem to be a solution - at least to your conundrum over your diet. I thought this was quite interesting as so many sites list dairy as acidic. Apparently, once again, it's the digestive enzymes that call the shots :-) Best, Dee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2011 Report Share Posted May 16, 2011 Dee Thanks again. This is good news for me as I love milk, or I used to until I quit because of the lactose, a disaccharide composite of two simple sugars glucose and galactose. <goog_1171073822>This because of my diabetes, perhaps I could have a glass a day or something, that would be nice but I will have to check what happens - gonna try it though:-). If that proves too hard on my BG I will try full fat yoghurt instead. This whole cause and effect thing is of course a question of balance and just when I thought I was doing so well in controlling my diabetes it turns out that the changes I made to achieve this have been contributory to both leg clots and gout and goodness knows what else. Talk about being between a rock and a hard place! Well, I don't give up - but like most things it will probably take a while to get a handle on this and everyones advice and opinions are most welcome. /K. 2011/5/15 Dolores <dgk@...> > Hi again Karl, > > Regarding your gout, I found another interesting reference. Perhaps you > were already aware of this but if not: > http://tinyurl.com/6gz5xpx > > quote: " Research from Harvard Medical School reported the results of a > national study of 14,809 participants, ages 20 years and older,that looked > at the relationship between levels of meat, seafood, and dairy intake and > levels of uric acid in the blood. The results of this 6 year study > (1988-1994) were published in the medical journal Arthritis & Rheumatism > 2005;52:283-89. The results clearly demonstrated that the blood uric acid > levels increased with increasing meat or seafood intake and decreased with > increasing dairy intake. Those who consumed milk one or more times per day > had lower blood uric acid levels than those who did not drink milk. > Moreover, those who consumed yogurt at least once every other day, had a > lower blood uric acid than those who did not. " > > Unless you have already tried that to no avail, it would seem to be a > solution - at least to your conundrum over your diet. I thought this was > quite interesting as so many sites list dairy as acidic. Apparently, once > again, it's the digestive enzymes that call the shots :-) > > Best, > Dee > > > > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2011 Report Share Posted May 16, 2011 Yes, yogurt is a very good choice - and you also might be able to add some cheese: http://cheese.about.com/od/cheesebasics/f/lactose_free.htm I have also found an 100% lactose free cottage cheese in my supermarket. Don't know if it would be available in your country but might be worth a try. I think if you start to add these things gradually and combine with other food you may find you will be able to tolerate them very well. Good luck! Best, Dee > > Dee > > Thanks again. This is good news for me as I love milk, or I used to until I > quit because of the lactose, a disaccharide composite of two simple sugars > glucose and galactose. <goog_1171073822>This because of my diabetes, perhaps > I could have a glass a day or something, that would be nice but I will have > to check what happens - gonna try it though:-). If that proves too hard on > my BG I will try full fat yoghurt instead. > > This whole cause and effect thing is of course a question of balance and > just when I thought I was doing so well in controlling my diabetes it turns > out that the changes I made to achieve this have been contributory to both > leg clots and gout and goodness knows what else. Talk about being between a > rock and a hard place! > > Well, I don't give up - but like most things it will probably take a while > to get a handle on this and everyones advice and opinions are most welcome. > > /K. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2011 Report Share Posted May 16, 2011 Deee, for a little clarification, how do you come to the conclusion that any of this shows " digestive enzymes call the shots " ? This topic has not been digestive enzymes but systemic enzymes for eroding clots and plaque, and they have vastly different functions. all good, Duncan > > Hi again Karl, > > Regarding your gout, I found another interesting reference. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2011 Report Share Posted May 16, 2011 Duncan, If you review Karl - Old Grumpy's - original post you will see that his conundrum involved two issues. One was the clots and plaque (that systemic enzymes can resolve), and the second issue was his fear that he would have to abandon his high protein diet due to severe gout. Digestive enzymes are involved in digesting food are they not? And I was not referring here to the addition of supplemental digestive enzymes (though I suppose those would also help) but the natural process of digestion that can turn a presumably acidifying food (dairy) into something that can counteract the uric acid that consuming too much meat creates. I guess you weren't following that thread closely enough as you became so involved in nit-picking my lemons and promoting your BBAC :-) Dee > > > > Hi again Karl, > > > > Regarding your gout, I found another interesting reference. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2011 Report Share Posted May 16, 2011 Dee, I suggested less meat to curb the gout, and adding undenatured whey protein as it doesn't contribute to gout; it actually reverses it. I think that covered the second issue. Calcium (and vitamin D) in milk is involved in reducing gout by binding uric acid into urine for excretion. Yup, we've covered it. Your current " point " evades me, as we've pretty much covered the topic. I guess you didn't read it too closely all good, Duncan > > Duncan, > > If you review Karl - Old Grumpy's - original post you will see that his conundrum involved two issues. One was the clots and plaque (that systemic enzymes can resolve), and the second issue was his fear that he would have to abandon his high protein diet due to severe gout. Digestive enzymes are involved in digesting food are they not? And I was not referring here to the addition of supplemental digestive enzymes (though I suppose those would also help) but the natural process of digestion that can turn a presumably acidifying food (dairy) into something that can counteract the uric acid that consuming too much meat creates. I guess you weren't following that thread closely enough as you became so involved in nit-picking my lemons and promoting your BBAC :-) > > Dee > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2011 Report Share Posted May 16, 2011 On 2011-05-16 9:15 AM, Old Grumpy wrote: > Thanks again. This is good news for me as I love milk, or I used to until I > quit because of the lactose, a disaccharide composite of two simple sugars > glucose and galactose. <goog_1171073822>This because of my diabetes, perhaps > I could have a glass a day or something, that would be nice but I will have > to check what happens - gonna try it though:-). If that proves too hard on > my BG I will try full fat yoghurt instead. Just be sure it is RAW, or at least, only lightly pasteurized and NOT homogenized... homogenization is the worst thing done to milk, followed closely by ULTRA pasteurization. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2011 Report Share Posted May 16, 2011 Can't get RAW I'm afraid, but I am well aware of the processes involved and will choose next best for my experimentation - thanks. /K. 2011/5/16 Tanstaafl <tanstaafl@...> > On 2011-05-16 9:15 AM, Old Grumpy wrote: > > Thanks again. This is good news for me as I love milk, or I used to until > I > > quit because of the lactose, a disaccharide composite of two simple > sugars > > glucose and galactose. <goog_1171073822>This because of my diabetes, > perhaps > > I could have a glass a day or something, that would be nice but I will > have > > to check what happens - gonna try it though:-). If that proves too hard > on > > my BG I will try full fat yoghurt instead. > > Just be sure it is RAW, or at least, only lightly pasteurized and NOT > homogenized... homogenization is the worst thing done to milk, followed > closely by ULTRA pasteurization. > > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2011 Report Share Posted May 16, 2011 I'm not really watching many discussions lately, but I noticed this one and thought I would throw out this idea to see if it would fit your needs. Why not make kefir with just organic milk. Organic being different than raw. Maybe you can find organic where you live. I was surprised where I could find it here when I started to look for it. And I didn't have to go to a health food store or drive to a farmers market for it. It lasts alot longer than pasteurized and it also has a thin bit of cream on top. ________________________________ From: Old Grumpy <grumpygubbe@...> Can't get RAW I'm afraid, but I am well aware of the processes involved and will choose next best for my experimentation - thanks. /K. 2011/5/16 Tanstaafl <tanstaafl@...> > On 2011-05-16 9:15 AM, Old Grumpy wrote: > > Thanks again. This is good news for me as I love milk, or I used to until > I > > quit because of the lactose, a disaccharide composite of two simple > sugars > > glucose and galactose. <goog_1171073822>This because of my diabetes, > perhaps > > I could have a glass a day or something, that would be nice but I will > have > > to check what happens - gonna try it though:-). If that proves too hard > on > > my BG I will try full fat yoghurt instead. > > Just be sure it is RAW, or at least, only lightly pasteurized and NOT > homogenized... homogenization is the worst thing done to milk, followed > closely by ULTRA pasteurization. > > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2011 Report Share Posted May 16, 2011 Right back atcha Duncan :-) Dee > > > > Duncan, > > > > If you review Karl - Old Grumpy's - original post you will see that his conundrum involved two issues. One was the clots and plaque (that systemic enzymes can resolve), and the second issue was his fear that he would have to abandon his high protein diet due to severe gout. Digestive enzymes are involved in digesting food are they not? And I was not referring here to the addition of supplemental digestive enzymes (though I suppose those would also help) but the natural process of digestion that can turn a presumably acidifying food (dairy) into something that can counteract the uric acid that consuming too much meat creates. I guess you weren't following that thread closely enough as you became so involved in nit-picking my lemons and promoting your BBAC :-) > > > > Dee > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2011 Report Share Posted May 16, 2011 Oh, and btw, you only mentioned undenatured whey (surprise, surprise) but I can find no message where you mentioned dairy for gout under this topic. Dee > > > > > > Duncan, > > > > > > If you review Karl - Old Grumpy's - original post you will see that his conundrum involved two issues. One was the clots and plaque (that systemic enzymes can resolve), and the second issue was his fear that he would have to abandon his high protein diet due to severe gout. Digestive enzymes are involved in digesting food are they not? And I was not referring here to the addition of supplemental digestive enzymes (though I suppose those would also help) but the natural process of digestion that can turn a presumably acidifying food (dairy) into something that can counteract the uric acid that consuming too much meat creates. I guess you weren't following that thread closely enough as you became so involved in nit-picking my lemons and promoting your BBAC :-) > > > > > > Dee > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2011 Report Share Posted May 16, 2011 Dee, I don't think milk protein (casein) is that good for you so I don't mention milk, powdered milk, cottage cheese or cheese to most people. I covered that in my discussion the Budwig diet revision all good, Duncan > > Oh, and btw, you only mentioned undenatured whey (surprise, surprise) but I can find no message where you mentioned dairy for gout under this topic. > > Dee > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 17, 2011 Report Share Posted May 17, 2011 Hi Lyn Great idea. As I have been avoiding milk entirely for the past few years I don't really know what's available and what's not but I'm going into town tomorrow and will take the opportunity to update myself. Thanks. /K. 2011/5/16 Lyn K <godisbest4me@...> > I'm not really watching many discussions lately, but I noticed this one and > thought I would throw out this idea to see if it would fit your needs. Why > not > make kefir with just organic milk. Organic being different than raw. Maybe > you > can find organic where you live. I was surprised where I could find it here > when > I started to look for it. And I didn't have to go to a health food store or > drive to a farmers market for it. It lasts alot longer than pasteurized and > it > also has a thin bit of cream on top. > > > > > ________________________________ > From: Old Grumpy <grumpygubbe@...> > > > Can't get RAW I'm afraid, but I am well aware of the processes involved and > will choose next best for my experimentation - thanks. > > /K. > > 2011/5/16 Tanstaafl <tanstaafl@...> > > > On 2011-05-16 9:15 AM, Old Grumpy wrote: > > > Thanks again. This is good news for me as I love milk, or I used to > until > > I > > > quit because of the lactose, a disaccharide composite of two simple > > sugars > > > glucose and galactose. <goog_1171073822>This because of my diabetes, > > perhaps > > > I could have a glass a day or something, that would be nice but I will > > have > > > to check what happens - gonna try it though:-). If that proves too hard > > on > > > my BG I will try full fat yoghurt instead. > > > > Just be sure it is RAW, or at least, only lightly pasteurized and NOT > > homogenized... homogenization is the worst thing done to milk, followed > > closely by ULTRA pasteurization. > > > > > > ------------------------------------ > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 17, 2011 Report Share Posted May 17, 2011 I'm a big cheese fan (not much lactose in cheese) and fortunately I'm not lactose intolerant, however, cheese is very expensive here unfortunately, which restricts my use somewhat anyway, but often in the LCHF mannerif I get the evening munchies I will substitute a cheese slice for bread, butter that and slap a slice of ham on top, lettuce leafe, maybe a dijon mustard highlight and another cheese slice on top (double sandwich)....yummy. Dairy product Serving size Lactose content Milk, regular 250 ml 12 g Milk, reduced fat 250 ml 13 g Yogurt, plain, regular 200 g 9 g Yogurt, plain, low-fat 200 g 12 g Cheddar cheese 30 g 0.02 g Cottage cheese 30 g 0.1 g Butter 1 tsp 0.03 g Ice cream 50 g 3 g It's the sugar and carbs I'm desparate to avoid. /K. 2011/5/16 Dolores <dgk@...> > Yes, yogurt is a very good choice - and you also might be able to add some > cheese: > > http://cheese.about.com/od/cheesebasics/f/lactose_free.htm > > I have also found an 100% lactose free cottage cheese in my supermarket. > Don't know if it would be available in your country but might be worth a > try. > > I think if you start to add these things gradually and combine with other > food you may find you will be able to tolerate them very well. Good luck! > > Best, > Dee > > > > > > Dee > > > > Thanks again. This is good news for me as I love milk, or I used to until > I > > quit because of the lactose, a disaccharide composite of two simple > sugars > > glucose and galactose. <goog_1171073822>This because of my diabetes, > perhaps > > I could have a glass a day or something, that would be nice but I will > have > > to check what happens - gonna try it though:-). If that proves too hard > on > > my BG I will try full fat yoghurt instead. > > > > This whole cause and effect thing is of course a question of balance and > > just when I thought I was doing so well in controlling my diabetes it > turns > > out that the changes I made to achieve this have been contributory to > both > > leg clots and gout and goodness knows what else. Talk about being between > a > > rock and a hard place! > > > > Well, I don't give up - but like most things it will probably take a > while > > to get a handle on this and everyones advice and opinions are most > welcome. > > > > /K. > > > > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 17, 2011 Report Share Posted May 17, 2011 I garner the yellow pages call around to grocery stores, rather than drive around and look around. It's just easier for me in my new area. I call stores for my Dad, too, to save him time when he needs to find something in a store. It just makes things easier and less time consuming. ________________________________ From: Old Grumpy <grumpygubbe@...> Hi Lyn Great idea. As I have been avoiding milk entirely for the past few years I don't really know what's available and what's not but I'm going into town tomorrow and will take the opportunity to update myself. Thanks. /K. 2011/5/16 Lyn K <godisbest4me@...> > I'm not really watching many discussions lately, but I noticed this one and > thought I would throw out this idea to see if it would fit your needs. Why > not > make kefir with just organic milk. Organic being different than raw. Maybe > you > can find organic where you live. I was surprised where I could find it here > when > I started to look for it. And I didn't have to go to a health food store or > drive to a farmers market for it. It lasts alot longer than pasteurized and > it > also has a thin bit of cream on top. > > > > > ________________________________ > From: Old Grumpy <grumpygubbe@...> > > > Can't get RAW I'm afraid, but I am well aware of the processes involved and > will choose next best for my experimentation - thanks. > > /K. > > 2011/5/16 Tanstaafl <tanstaafl@...> > > > On 2011-05-16 9:15 AM, Old Grumpy wrote: > > > Thanks again. This is good news for me as I love milk, or I used to > until > > I > > > quit because of the lactose, a disaccharide composite of two simple > > sugars > > > glucose and galactose. <goog_1171073822>This because of my diabetes, > > perhaps > > > I could have a glass a day or something, that would be nice but I will > > have > > > to check what happens - gonna try it though:-). If that proves too hard > > on > > > my BG I will try full fat yoghurt instead. > > > > Just be sure it is RAW, or at least, only lightly pasteurized and NOT > > homogenized... homogenization is the worst thing done to milk, followed > > closely by ULTRA pasteurization. > > > > > > ------------------------------------ > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 17, 2011 Report Share Posted May 17, 2011 I'm a big cheese fan too Karl. Not that I eat HUGE amounts but life would just not be good without my Feta on salads or my organic valley raw sharp cheddar for quiche. Yum :-). I like your idea of substituting cheese slices for bread but maybe (because of the Gout) you would want to eliminate the ham? I think if you can find ways to substitute other protein sources (perhaps more eggs and lower carb beans for at some of the meat you will be on your way to solving the problem: http://www.livestrong.com/article/11802-choose-beans-low-carb-diet/ I know that you (and Alobar) are going to say it's still too many carbs for your diabetes, but why not give it a try. And of course Duncan is right about using undenatured whey on a daily basis. I had thought, from one of your previous posts, that you were already using it per his suggestion, but apparently not. I don't know if he answered your recent question regarding whether or not to just add it or substitute it for some of the meat, but if I were you I would substitute it because it's the meat that's causing the gout. And of course adding yogurt should also be of great benefit. I wish you much luck and renewed health. Best, Dee > > > > > > Dee > > > > > > Thanks again. This is good news for me as I love milk, or I used to until > > I > > > quit because of the lactose, a disaccharide composite of two simple > > sugars > > > glucose and galactose. <goog_1171073822>This because of my diabetes, > > perhaps > > > I could have a glass a day or something, that would be nice but I will > > have > > > to check what happens - gonna try it though:-). If that proves too hard > > on > > > my BG I will try full fat yoghurt instead. > > > > > > This whole cause and effect thing is of course a question of balance and > > > just when I thought I was doing so well in controlling my diabetes it > > turns > > > out that the changes I made to achieve this have been contributory to > > both > > > leg clots and gout and goodness knows what else. Talk about being between > > a > > > rock and a hard place! > > > > > > Well, I don't give up - but like most things it will probably take a > > while > > > to get a handle on this and everyones advice and opinions are most > > welcome. > > > > > > /K. > > > > > > > > > > ------------------------------------ > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 17, 2011 Report Share Posted May 17, 2011 Oh, and btw, I have a great recipe for a no-crust quiche if anyone wants it. Very low carb. I also have a smokin' hot recipe for some cold summer gazpacho - all veggies plus olive oil. Mucho delish. Any blender or food processor will do. Dee > > I'm a big cheese fan too Karl. Not that I eat HUGE amounts but life would just not be good without my Feta on salads or my organic valley raw sharp cheddar for quiche. Yum :-). Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 17, 2011 Report Share Posted May 17, 2011 Dee, Heres the thing. Alobar and I and others I know who are diabetics have been monitoring our BS levels for many years. At one time I was monitoring 30 times per day! For many years I was testing before every meal and then pp ½ hour, 1 hour, 2 hours and 3 hours, for every meal and for snacks also of course before bed and fasting on wake up. At one time I was forced to do this so that I would know how much insulin to pump to normalise my BG from whichever level I had at that time. So now after 19 years of this I know pretty much how anything I eat will effect my BG levels and the fact is that protein which contains Zero carbohydrates effects my BG not at all, or if I eat too much then still only a little. Fat doesn't effect BG at all. Here's a list I use for carbs in veggies http://www.carb-counter.net/vegetables I also use http://www.fitday.com/ to calculate my daily and accumulated intake, goals etc. Omitting my ham from between the cheese wouldn't reduce protein I'm afraid, nor would substituting eggs. *Eggs* *Protein (g)* Egg, whole raw, 1 large 6.25g Egg, whole, raw, 1 medium 5.5g Egg yolk, raw, 1 large 2.78g Egg white, raw, 1 large 3.51g Egg, whole, fried 6.23g Egg, whole, scrambled 6.76g Egg, whole, boiled 6.29g Egg, substitute, liquid, 1/4 cup 7.53g Yes, I am having problems finding undenatured whey. The term is contradictory in itself and is not actually a word or term according to the dictionary I use: http://dictionary.reference.com/browse/Undenatured even so, I think I may have found a suitable product. I will be asking Duncan for his opinion as soon as I have translated the specifications. I am between a rock and a hard place. To maintain normalized Blood Glucose I need to eat less than 20g carbohydrates per day and it's difficult to eat only fat. Not the VCO part which I enjoy (staying on topic;-) If I compromise and allow more nice veggies than I will face the horrendous consequences that diabetes inevitably causes, and don't forget I have suffered uncontrolled BG levels for 12 -14 years before I discovered LCHF doing goodness knows how much damage already. So high protein gives me gout but controls my diabetes and as far as I know it doesn't make any difference if the protein is meat, fish, fowl, or whatever and even the protein in beans and other veggies would compound the problem following that thesis. Fava beans <http://www.wisegeek.com/what-are-fava-beans.htm> are a protein-rich bean, with 22 grams of protein per serving. Lentils<http://www.wisegeek.com/what-are-lentils.htm>are also high in protein, with most lentils having around 17 grams per cup. Following close behind are red kidney <http://www.wisegeek.com/what-is-a-kidney.htm> beans, with 16 grams in a one cup serving. Black beans and navy or haricot beanshave 15 grams or protein, while blackeyed beans, garbanzo beans, and lima beans have around 14 grams per cup. Cheese and protein = http://www.weightlossforall.com/protein-cheese.htm Reducing protein for gout and restricting carbs for Blood Glucose control leaves only fat (and maybe whey) and vodka , Hmmmmm........ Thank you Dee for your concern and interest and I do appreciate your suggestions. It's nice to be able to discuss these things with people who care and are well versed in health matters. /K. 2011/5/17 Dolores <dgk@...> > I'm a big cheese fan too Karl. Not that I eat HUGE amounts but life would > just not be good without my Feta on salads or my organic valley raw sharp > cheddar for quiche. Yum :-). > > I like your idea of substituting cheese slices for bread but maybe (because > of the Gout) you would want to eliminate the ham? I think if you can find > ways to substitute other protein sources (perhaps more eggs and lower carb > beans for at some of the meat you will be on your way to solving the > problem: > http://www.livestrong.com/article/11802-choose-beans-low-carb-diet/ > I know that you (and Alobar) are going to say it's still too many carbs for > your diabetes, but why not give it a try. > > And of course Duncan is right about using undenatured whey on a daily > basis. I had thought, from one of your previous posts, that you were already > using it per his suggestion, but apparently not. > > I don't know if he answered your recent question regarding whether or not > to just add it or substitute it for some of the meat, but if I were you I > would substitute it because it's the meat that's causing the gout. And of > course adding yogurt should also be of great benefit. > I wish you much luck and renewed health. > > Best, > Dee > > > > > > > > > > Dee > > > > > > > > Thanks again. This is good news for me as I love milk, or I used to > until > > > I > > > > quit because of the lactose, a disaccharide composite of two simple > > > sugars > > > > glucose and galactose. <goog_1171073822>This because of my diabetes, > > > perhaps > > > > I could have a glass a day or something, that would be nice but I > will > > > have > > > > to check what happens - gonna try it though:-). If that proves too > hard > > > on > > > > my BG I will try full fat yoghurt instead. > > > > > > > > This whole cause and effect thing is of course a question of balance > and > > > > just when I thought I was doing so well in controlling my diabetes it > > > turns > > > > out that the changes I made to achieve this have been contributory to > > > both > > > > leg clots and gout and goodness knows what else. Talk about being > between > > > a > > > > rock and a hard place! > > > > > > > > Well, I don't give up - but like most things it will probably take a > > > while > > > > to get a handle on this and everyones advice and opinions are most > > > welcome. > > > > > > > > /K. > > > > > > > > > > > > > > > ------------------------------------ > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 17, 2011 Report Share Posted May 17, 2011 Low carb no crust quiche - bring it on, please. /K. 2011/5/17 Dolores <dgk@...> > Oh, and btw, I have a great recipe for a no-crust quiche if anyone wants > it. Very low carb. I also have a smokin' hot recipe for some cold summer > gazpacho - all veggies plus olive oil. Mucho delish. Any blender or food > processor will do. > > Dee > > > > > > I'm a big cheese fan too Karl. Not that I eat HUGE amounts but life would > just not be good without my Feta on salads or my organic valley raw sharp > cheddar for quiche. Yum :-). > > > > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 17, 2011 Report Share Posted May 17, 2011 Karl, You are probably right about the beans so scrap that idea :-) However, it has always been my understanding that the primary trigger (though perhaps not the main cause) of gout are high purine foods that contribute to high uric acid. Not all high protein foods are high in purines. Take a look at the list on this website: http://www.gout.com/treating-gout-pain/healthy-lifestyle.aspx Note that the PROTEIN foods that are LOW in purines include milk & milk products, cheese, and eggs. Beans, unfortunately ARE high purine so I was wrong about that one. But you certainly could replace that ham with eggs and/ or cheese to reduce the purines and still enjoy a high protein meal. And don't forget that whey and yogurt are also high in protein, so protein is not really the culprit per se. Not sure about the vodka - but LOTS of water also good :-) Dee > > Dee, >snipped> > Omitting my ham from between the cheese wouldn't reduce > protein I'm afraid, nor would substituting eggs. >snipped> > > Reducing protein for gout and restricting carbs for Blood Glucose control > leaves only fat (and maybe whey) and vodka , Hmmmmm........ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 17, 2011 Report Share Posted May 17, 2011 No Crust Quiche: Spray a glass pie pan with no-stick cooking spray and heat oven to 350 degrees. Ingredients: 3 slices Canadian Bacon cut into small pieces (as bacon has purines you could omit this but those 3 thin slices cover the whole pie bottom so it doesn't add much for a serving (1/6th of pie) but adds flavor. Spread cut up pieces on bottom of pie plate. In large bowl beat slightly 4 eggs, then add: 1/2 cup chopped onion (I like to use green onions for this) 1/2 cup mushrooms - (you can eliminate these as they're on the purine list) 1/2 sweet red pepper chopped up 8 oz. grated Swiss or (I use the organic raw sharp cheddar but swiss is good too) 1 cup buttermilk OR 1/2 cup milk + 1/2 cup cream (I use the buttermilk) 1/2 tsp salt 1/8 tsp white pepper (black is ok if you don't have white) 1/8 tsp grated nutmeg Mix well and pour into pie dish. Bake for 30-40 min. untill set. Will depend on your oven. If you have to eliminate the mushrooms, don't worry. It tastes good even without as I sometimes forget to add them. Also, the original recipe didn't have the red peppers either and it still tasted good. If you like cheese you'll like this :-) Dee > > > > > > I'm a big cheese fan too Karl. Not that I eat HUGE amounts but life would > > just not be good without my Feta on salads or my organic valley raw sharp > > cheddar for quiche. Yum :-). > > > > > > > > > > ------------------------------------ > > > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.