Re: Greetings from a teen newbie

[Guest guest]

Nina-

>First of all, I was following the Blood Type diet (by Dr.

>D'Adamo) before, and dairy, along with certain foods such as cucumber

>and coconut oil, is a complete " avoid " food for my O blood type.

The blood type diet is basically a huge crock of crap. Here's a review.

http://westonaprice.org/book_reviews/eat_right.html

To whatever minimal degree the blood type diet achieves success which

*isn't* due to getting people off the toxic SAD (standard American diet) --

and make no mistake, that has a *huge* impact -- it seems pretty clear it's

due to excessive intestinal permeability and reduced digestion allowing

incompletely digested proteins through, and those problems are easy enough

to remedy.

> I'm

>deathly afraid of gaining weight, as I used to weigh 190 pounds at

>5'4 " before doing Atkins and losing ~70 pounds and I don't want to go

>down that road again.

There's absolutely nothing about Nourishing Traditions and the WAPF which

precludes low-carb eating. I eat in accordance with NT/WAPF principles,

and I low-carb. No problem at all. I ferment cream (and half and half)

from grass-fed cows and the very rich yoghurt I make is both nutritious and

compatible with weight loss and weight maintenance. Yes, you do pretty

much have to skip all the grain stuff and desserts, but if you're doing

Atkins you have to pick and choose too, so there's really no difference there.

Good luck! You're on the right track.

-

[Guest guest]

Thanks for the advice. I'm not on Atkins any more, just the blood

type diet. I actually don't think I have any real sensitivities to

any of the avoid foods he (Dr. D) lists other than wheat (I gain

weight on wheat) and milk - always have to go to the bathroom after a

glass of milk, although I get no stomach pains. Cheese makes it hard

for me to, uh, have a bowel movement, but other than that I don't

think I've ever been truly allergic to any food.

Anyway, I'm slowly incorporating some of these theories into my diet

now - I'm eating more sat. fat, raw (I think - it says unpastuerized

and I bought it on an apple farm in Canada) honey on sourdough rye

bread, and organic meats whenever I can. I'm currently trying to find

some traditionally made kimchi at my local Korean supermarket. I

don't think I'll ever cook with lard (PC nutrition still dominates my

thinking, unfortunately), but I'm perfectly happy with using butter.

Very happy to be eating traditional again-

Nina

[Guest guest]

@@@@@@@@@

I

> don't think I'll ever cook with lard (PC nutrition still dominates

my

> thinking, unfortunately), but I'm perfectly happy with using butter.

>

> Very happy to be eating traditional again-

> Nina

@@@@@@@@@@@

My understanding of " PC nutrition " is that saturated fats and

cholesterol are bad, but lard is much lower in saturated fat and

cholesterol than butter, so I don't understand what you mean here,

not that it matters! That just leaves more lard for us.

Mike

SE Pennsylvania

The best way to predict the future is to invent it. --Alan Kay

[Guest guest]

Haha! Actually, lard just conjures up memories of CRISCO *shudder*,

even though I know it's (lard) much healthier for me. As for it being

lower in saturated fat, I had no idea! Next time I'm at the store

I'll be sure to look for lard

Nina

> @@@@@@@@@

> I

> > don't think I'll ever cook with lard (PC nutrition still

dominates

> my

> > thinking, unfortunately), but I'm perfectly happy with using

butter.

> >

> > Very happy to be eating traditional again-

> > Nina

> @@@@@@@@@@@

>

> My understanding of " PC nutrition " is that saturated fats and

> cholesterol are bad, but lard is much lower in saturated fat and

> cholesterol than butter, so I don't understand what you mean here,

> not that it matters! That just leaves more lard for us.

>

> Mike

> SE Pennsylvania

>

> The best way to predict the future is to invent it. --Alan Kay

[Guest guest]

@@@@@@@@@@

> Haha! Actually, lard just conjures up memories of CRISCO *shudder*,

> even though I know it's (lard) much healthier for me. As for it

being

> lower in saturated fat, I had no idea! Next time I'm at the store

> I'll be sure to look for lard

>

> Nina

@@@@@@@@@@@@@

It's not something you get from stores. Try looking in a place with

pigs running around.

Mike

SE Pennsylvania

The best way to predict the future is to invent it. --Alan Kay

[Guest guest]

@@@@@@@@@@

> Haha! Actually, lard just conjures up memories of CRISCO *shudder*,

> even though I know it's (lard) much healthier for me. As for it

being

> lower in saturated fat, I had no idea! Next time I'm at the store

> I'll be sure to look for lard

>

> Nina

@@@@@@@@@@@@@

It's not something you get from stores. Try looking in a place with

pigs running around. - Mike

--------------------------------------------

Nina,

I bet you could find lard from a Latino market. Isn't bacon fat the same

thing, ? I save it and use it for frying eggs or liver. Eating

traditionally for your ethnicity is a transitional process where edification

and experiment will guide you. I am very new at this too, Nina.

All the best.

Deanna

[Guest guest]

@@@@@@@@@@@

> It's not something you get from stores. Try looking in a place with

> pigs running around. - Mike

> --------------------------------------------

> I bet you could find lard from a Latino market. Isn't bacon fat

the same

> thing, ?

> Deanna

@@@@@@@@@@@

The lard at Mexican shops will be hydrogenated and of questionable

provenance.

Although " lard " connotes a certain kind of processing, it is also

generally any fat from a pig.

Mike

SE Pennsylvania

The best way to predict the future is to invent it. --Alan Kay

[Guest guest]

I have seen that in this part of Canada lard and shortening are displayed

unrefrigerated on store shelves.

<shiver>

Bruce

From: " Anton "

> The lard at Mexican shops will be hydrogenated and of questionable

> provenance.

[Guest guest]

Maybe a local slaughterer or butcher could get you some, or provide

you with the fat that you could use to render your own?

> @@@@@@@@@@@

> > It's not something you get from stores. Try looking in a place

with

> > pigs running around. - Mike

> > --------------------------------------------

> > I bet you could find lard from a Latino market. Isn't bacon fat

> the same

> > thing, ?

> > Deanna

> @@@@@@@@@@@

>

> The lard at Mexican shops will be hydrogenated and of questionable

> provenance.

>

> Although " lard " connotes a certain kind of processing, it is also

> generally any fat from a pig.

>

> Mike

> SE Pennsylvania

>

> The best way to predict the future is to invent it. --Alan Kay