Re: Re: The French Riviera Diet

[Guest guest]

On Thu, 14 Aug 2003 11:13:09 -0700

Heidi Schuppenhauer <heidis@...> wrote:

> I don't think it is a theory that has been tested really (except on

kibble-mice),

> so I'm testing it. We can theorize about it forever and not get anywhere.

> So far we have maybe 4 people that have tested it and seem to be getting

> good results (judging from their emails). I have a Tanita scale so I'll

> keep track of muscle gain/loss too.

>

> -- Heidi

I have a Tanita as well. Someone on another list who has been following

the Warrior Diet seems to think (for men at least) that it will put one

in the 6-9% body fat range without much effort.

Well I'm tracking, and the bodyfat is falling, and except for the one

meal principle, I'm not doing anything different.

[Guest guest]

On Thu, 14 Aug 2003 13:24:04 -0700

Heidi Schuppenhauer <heidis@...> wrote:

>

> >On a funny note, I just read a review of the Warrior Diet where the reviewer

> >described the author as believing in three square meals a day, just all

> >at one time.

> >

> ><http://www.cbass.com/warrior_diet.htm>http://www.cbass.com/warrior_diet.htm

>

> :

>

> Cute. The article stresses the " warrior " part though -- I think

> I like the FRD spin, I'm not Bruce Lee either (though he is cute).

>

> -- Heidi

>

Yeah Clarence Bass (the reviewer) isn't much into our NT style of eating,

so it would only make sense he would concentrate on the Warrior part. To

bad, since he has a lot of good exercise advice, but his dietary

suggestions are, IMO, to vegetarian oriented.

[Guest guest]

>I have a Tanita as well. Someone on another list who has been following

>the Warrior Diet seems to think (for men at least) that it will put one

>in the 6-9% body fat range without much effort.

Oooh that would be nice. Actually for a female probably a little higher ...

>Well I'm tracking, and the bodyfat is falling, and except for the one

>meal principle, I'm not doing anything different.

Congratulations! What I'm noticing is that my joints feel stronger -- I can do

higher kicks and sit cross-legged etc. (I've had joint problems since I was

pregnant and they have been getting better, but they are MUCH better this week).

-- Heidi

[Guest guest]

On Fri, 15 Aug 2003 19:57:11 -0500

blaidd2@... wrote:

> This is fascinating. And I'm doing so well on my low carb diet, which

> admittedly isn't the 5 small meals a day I had planned but works out to

> snacking all day, a small to medium meal in the late afternoon and a

> large one at dinner. So, in theory I could modify it more, take some of

> the stress off worrying about what to eat for breakfast/lunch and feast at

> night... which I do admit is fun! =) Having a big meal with my fiance after

> his long day at work, well... it's a good time to spend together.

>

> I'm just a bit worried about screwing up an already good thing. =) But

> then, if I am mostly doing this anway and have always hated eating

> breakfast and hasseling over lunch... why not go for it?

>

> Dawn

Well you can join your fellow experimenters here on this list :-), since

it sounds as if you are pretty close anyway. But I would peruse all the

material at the website first. It is quite helpful.

" Humans live on one-quarter of what they eat; on the other three-quarters lives

their doctor. "

--Egyptian pyramid inscription, 3800 B.C.

[Guest guest]

On Fri, 15 Aug 2003 18:57:17 -0700

Berg <bberg@...> wrote:

>

> Are you aware of Atkins' opinion of the Primal Diet being reflected at all

> in any of his work? There was a new edition of " The Diet Revolution "

> published a couple of years ago. I gave it a quick look-through several

> months ago and didn't see anything about raw foods, animal or otherwise, or

> even the preferability of rare steak over well-done, nor have any of the

> Atkins dieters I've ever met mentioned anything of the sort.

>

> --

> Berg

> bberg@...

It is not reflected in any of his work. None whatsoever. From what I can

tell, your typical Atkin's dieter would be quite astounded by the radio

interview with Vonderplanitz.

[Guest guest]

Hey

What's the problem with Pemmican? We just made another batch today. The

last batch disappeared very quickly.

Joanne

Re: Re: The French Riviera Diet

> Heidi-

>

> Well, it can get tempting, but I've found that social circumstances and

> exposure to temptation are really only factors when I haven't eaten enough

> fat. If I've gotten enough food with enough fat and avoided carbs enough,

> it doesn't matter what people are eating, even if it's my favorite food in

> the whole world. That's why I'm so desperate to make a workable

> pemmican. My willpower is entirely dependent on my diet.

>

> >Some folks are probably natural born carnivores and don't care, or maybe

> >it is a " girl thing "

>

>

>

> -

>

>

>

>

[Guest guest]

Joanne-

No problem -- in theory. But I've made a few batches and they've all been

more or less inedible. The last one was the closest to tolerable I've

come, though, and I got a few little samples from some other

pemmican-makers here on the list which gave me some more ideas, so I'll be

making another batch very soon.

>What's the problem with Pemmican? We just made another batch today. The

>last batch disappeared very quickly.

-

[Guest guest]

We had a problem with Pemmican yesterday. The skirting I bought and left in

the fridge for a couple of days then attempted to dry it out - took another

couple of days. Wes made it with tallow, sultanas and maple syrup and it

was tasty. Very tasty apparently - I still have a little trouble eating

that much tallow at once. Wes and two of our children ate quite a bit. A

couple of hours later they were all vomitting so violently I couldn't

believe it. Lots of washing today. Wes has two black eyes from straining

so hard while vomitting. We have made the same recipe before but used

bottom round sliced much thinner - dried over night. It was gobbled up

within days and no reaction. I wonder what Mark would think of this

Joanne

Re: Re: The French Riviera Diet

> Joanne-

>

> No problem -- in theory. But I've made a few batches and they've all been

> more or less inedible. The last one was the closest to tolerable I've

> come, though, and I got a few little samples from some other

> pemmican-makers here on the list which gave me some more ideas, so I'll be

> making another batch very soon.

>

> >What's the problem with Pemmican? We just made another batch today. The

> >last batch disappeared very quickly.

>

>

>

> -

>

>

>

>

[Guest guest]

>Wes has two black eyes from straining

>so hard while vomitting. We have made the same recipe before but used

>bottom round sliced much thinner - dried over night. It was gobbled up

>within days and no reaction. I wonder what Mark would think of this.

Joanne:

I've been soaking my jerky meat in kefir for a couple of days

before drying it ... at the low temps there is the potential

for bacterial growth of the sort you don't want, though it

may depend on the salt and spices too. The acid from the

kefir makes the meat VERY tasty and tender and kefir is good

at killing germs in general. Some of the jerky sites recommend

a dip in vinegar for the same reason.

-- Heidi

[Guest guest]

Joanne-

>Wes made it with tallow, sultanas and maple syrup and it

>was tasty.

See, I wish I could use maple syrup or tons of fruit to make it palatable,

but I need to eat low carb, so I'm pretty restricted in what I can use.

>Wes and two of our children ate quite a bit. A

>couple of hours later they were all vomitting so violently I couldn't

>believe it. Lots of washing today. Wes has two black eyes from straining

>so hard while vomitting.

Wow, I'm sorry to hear that. I guess that's a serious cautionary tale!

-