RE: Re: Need help getting smart again!!

[Guest guest]

Check out EFT. See Dr. Mercola's site. Your gut is like a second

brain (you probably already knew that). So if you have gut issues,

you probably have brain issues. And vice versa. Emotional issues

can really mess up your mind.

......

Oh, I didn't notice any milk (raw or otherwise) in your menu. Are

you avoiding it? How about yogurt with live cultures?

Are you getting any salt?

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

Hello, ,

Three days ago I purchased two gallons of raw milk from a local farm. I

have purchased many other things from this farm. They are into raising

animals the correct way... members of WAPF and into NT. They are great!

I have never consumed raw milk before, and this weekend I drank like a

half-gallon! I consumed it all in eggnog and smoothies (some of which I

still have in pint size mason jars in my fridge). They are SO good! I just

bought a blender (have never had one before) to make " smoothies/shakes " and

eggnog (and other things). In all the " smoothies/shakes " I put raw eggs,

raw milk, coconut milk, coconut oil, raw honey, some kind of fruit & /or

berries.

Before making lots of smoothies I ladled off the cream and set it out for 8

hours to culture, so I can make cultured butter. I got a pint size mason

jar of cream from each gallon. Is this about what is to be expected? Have

you ever made butter before? Is there a trick to doing it? I plan on using

a food processor, however the low speed is quite fast, so I don't know if

this is going to work very well. My blender only has a switch on it. You

can push the switch down and it will pulse (pretty fast), or you can flip

the switch up and it will stay there and scream! It is very fast and very

loud... excellent for making smoothies/shakes!

Another thing I would like to do with the milk is to make yogurt! I love

yogurt, but have not had ANY dairy for a long time, since I have followed a

paleo diet for about 4 years now. Introducing raw dairy is something that I

feel pretty good about. I have experienced no issues at all with consuming

it this weekend. I want to make yogurt to get all those " second brain

bacteria " that you mention! I want to create the best gut environment I

can, and I feel this is one great way of doing it. Am I on the right track

in believing this? Can you tell me the trick to making good yogurt?...

especially the rich and thick kind? How does one get the best immune system

from using probiotics, and how can this be achieved? If anyone has

experience in any of this, I would really appreciate some advice/comments.

Thanks so much!

Dean

[Guest guest]

Hi Dean,

> Have you ever made butter before? Is there a trick to doing it?

I'm sure there must be easier ways but I did make butter once years ago by

putting the cream in a jar and just shaking until the butter separated and

formed into a ball. Seemed like magic!

Best,

Sharon

[Guest guest]

Hi Connie,

> It's amazing what you can do with a potato. I watched the change in

> my quality of serotonin as measured by changes in quality of sleep.

I'm fascinated by your potato intervention! Can you say more about what /

how much?

Thanks much,

Sharon

[Guest guest]

Hi Connie,

> It's amazing what you can do with a potato. I watched the change in

> my quality of serotonin as measured by changes in quality of sleep.

I'm fascinated by your potato intervention! Can you say more about what /

how much?

Thanks much,

Sharon

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

Doesn't " The Sugar Addicts Total Recovery Program " advocate this method?

[Guest guest]

I'm sure there must be easier ways but I did make butter once years ago by

putting the cream in a jar and just shaking until the butter separated and

formed into a ball. Seemed like magic!

Best,

Sharon

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

Thanks, Sharon!

All I have is a food processor that has low/high settings... the low setting

is pretty fast. I guess I will just have to try it. It will be a LOT more

powerful than simply shaking it. I know that one can do as you did... but

doesn't that take a LONG time (like 30+ minutes)?

Do you think I will be OK with the food processor method?

Dean

[Guest guest]

Hi Dean,

> All I have is a food processor that has low/high settings... the low

> setting

> is pretty fast. I guess I will just have to try it. It will be a LOT

> more

> powerful than simply shaking it. I know that one can do as you did... but

> doesn't that take a LONG time (like 30+ minutes)?

>

> Do you think I will be OK with the food processor method?

Yes, it did take some time, but I'm guessing it was more like 10 minutes.

Hard to remember. I think the food processor would work fine. It would be

more of a two stage process since the blades will keep chopping up any balls

that form, so you'll have to take out and squish into butter. The shaking

method basically takes care of everything in one long step.

Good luck!

Sharon

[Guest guest]

Thanks much, Connie. That really is fascinating...

> I pretty much used DesMaison's program as written. It's designed to

> heal imbalances in three systems: insulin/blood sugar (mine was too

> volatile), serotonin (too low), and beta-endorphin (low & highly

> upregulated).

>

> First I got to 3 meals, no snacks, with adequate protein and slow carbs

> in all 3 meals. This levels out the insulin & blood sugar and makes

> sure you have adequate protein for daily needs plus rebuilding.

>

> Then, I added a potato 3 hours after dinner. I used a small organic

> Idaho type, or two baby reds. Boiled and then sauteed in butter. The

> theory is, it's a timed & controlled insulin rise that helps tryptophan

> cross the blood-brain barrier to make fresh new serotonin. (unlike

> SSRIs that reuse old serotonin like an old tea bag)

>

> Some nights I would use a bigger potato just to see what I could see.

> And if I got sick of potato, I would use a different carb like oatmeal

> or apple. Also with fat but not protein. It got to where I could almost

> control how my dreams would go, by the amount and type of bedtime carb.

> Apples are too short and high of a rise - like a punt that goes

> nowhere. Oatmeal is like a punt that gets no height. Potatoes were

> best.

>

> I think the whole change took about 6 months of a nightly potato from

> too-low levels to feeling really really great. The individual changes

> were about every 4 weeks, my mood and sleep would take an up-tick. the

> brain reregulates at the speed of growing things is how it felt.

>

> I'm a person with about all the risk factors for low serotonin you can

> have. Family history, plus I've been diagnosed with depression and

> bulimia, both of which have been associated with low serotonin. So it

> was amazing to me to feel this good after all this time not knowing

> WTH.

>

> Now I only try the potato once in a while. sometimes in the winter - I

> I live in the gray Pacific NW, the same kind of climate the Scots have

> and they call depression " the black lazy. " Isn't that a great

> expression.

>

> Connie

[Guest guest]

I missed something here about serotonin and potato

Sandee

Dean <dean@...> wrote: Hi Connie,

> It's amazing what you can do with a potato. I watched the change in

> my quality of serotonin as measured by changes in quality of sleep.

I'm fascinated by your potato intervention! Can you say more about what /

how much?

Thanks much,

Sharon

[Guest guest]

Well... I followed NT and used my 2 speed food processor to make some

butter. When I poured the quart of cream in (from 2 gallons of milk), it

went over 1/2 the way up. When I turned it on the low speed, it started

moving up the sides and there was some very slight leakage... not too bad

though. After 12 minutes or so of loud noise, it started to go down on the

insides, below the lid. Then, about a minute later, it started climbing way

back up, past the lid line. Then I knew to stop the food processor. I

poured the butter through a large strainer, and strained off the buttermilk

into a bowl. Out of the 2 pints, I got 1.5 pints of buttermilk back. So,

out of each gallon, only 1/4 pint is going to end up as butter (that is only

1/2 a cup, or 4 oz; 1/4 lb; a stick of butter per gallon). This makes

sense, because NT said 1/2 lb for a quart of cream. I put the butter part

into a stainless steel bowl and pushed with a wooden spoon, squeezing all

the buttermilk out. Then, NT said to form into a ball and pat dry with

paper towels. I wish I had skipped that step, because all that happened was

the butter just smeared onto the paper towel (not much, but who wants to

waste this stuff). I then put my 1/2 lb of butter into a container and put

in the fridge. I put my 1-1/2 pints of buttermilk into mason jars and put

them in the fridge. I still have a whole gallon of milk left to make more

eggnog and smoothies. BTW... I licked my hands off, after putting the

butter in a container. This cultured butter tasted SO GOOD! I can't wait

till May, when the grass is so rich and green, and those Jersey cows start

putting out the best yellow raw butter imaginable!

_____

From:

[mailto: ] On Behalf Of Dean

Sent: Monday, February 06, 2006 5:39 PM

Subject: RE: Re: Need help getting smart again!!

I'm sure there must be easier ways but I did make butter once years ago by

putting the cream in a jar and just shaking until the butter separated and

formed into a ball. Seemed like magic!

Best,

Sharon

[Guest guest]

Connie,

> I pretty much used DesMaison's program as written. It's designed to

> heal imbalances in three systems: insulin/blood sugar (mine was too

> volatile), serotonin (too low), and beta-endorphin (low & highly

> upregulated).

Is this the Potatoes Not Prozac author?

Wanita

[Guest guest]

Eggnog

1 cup raw milk/cream

4 raw egg yolks

2 tsp nutmeg

1 tsp raw honey

1 tsp maple syrup

blend well and enjoy!

_____

What is your recipe for eggnog? I would appreciate it if you would

share it!

Thanks!

- Ann