Re: getting over food aversions

[Guest guest]

Is it the thought of eating fat that turns you off, or do you feel

sick after eating fatty foods, which could create an aversion? My

mother-in-law had a fat aversion, but it turned out she had severe

liver damage from hepatitis she got from a blood transfusion and it

actually made her sick, but also created an aversion. If you feel

sick from it, you might want to get your liver and gall bladder

checked. If your parents are the same, perhaps it's something

hereditary.

I use lard for baking, because it's so much cheaper than butter. I

think it makes a pretty good scone, and the lard we get is pretty

soft straight from the refrigerator, so it's easier to cut in to the

flour.

>

> So how do I learn to like such things as lard, pate, the fat on

meats, even

> cream and butter? I did not grow up eating these things. My mother

always

> bought real butter, but of course I refused to eat it and to this

day if I

> say the word " lard " she shudders so I know I have some deep seated

> psychological issues with fats in general. (considering I was

highly

> influenced by my fat-phobic father who would scrape barely a

smidgen of

> butter across his toast, or eat all of his veggies/salads raw and

> dry—yulch!) I have been eating NT for about a little over a year

now but I

> find I have to hide fats in things so I don't really taste them or

so I

> don't feel the texture on my tongue. I even hold my nose for some

things

> just to get them down knowing I need them desperately. I am so

envious of

> those of you who say you slather your sourdough with ½ inch of

butter and

> scramble eggs in lard and butter! I used to be able to eat eggs

and bacon

> every morning, but now the thought makes me cringe. And I was

doing so well

> with my coconut oil in my smoothies every day and now the smell of

CO makes

> me gag! Do I just need to keep eating these things and eventually

my body

> will tolerate them to the point of being excited about eating them?

>

>

>

> amanda

>

>

>

>

[Guest guest]

Is it the thought of eating fat that turns you off, or do you feel

sick after eating fatty foods, which could create an aversion?

~no, I don’t really get sick after eating fat. Once when I was trying to eat

up to 4 T. of butter in my oatmeal I felt sick afterwards, but not too bad.

And then if I try to put CO in warm water or tea it feels like it sits in my

stomach and I burp it up and feel nauseous. I can only take CO when it is

blended really well into something else. I really don’t think it is a liver

thing or I probably would be sick a lot. And believe me, my mother tells me

all the time that “it’s what *they* told us back then, that CO, butter, lard

etc. are BAD for us and I still don’t believe I should be eating much of

them, if at all.” They are actually afraid of getting fat. So they aren’t

dealing with liver issues, either, to my current knowledge. So yes, it is

the thought of eating it I guess. I was not a big meat eater as a kid and I

am sure that my mother telling other people about me not being able to chew

or digest it well (her theory) made me believe that is what my problem was

so I began to eat less and less of it until when I was a young adult and

took my diet into my own hands and became the dreaded vegetarian and

eventually raw vegan. Fat, and protein in the forms of meat and eggs and

dairy are relatively new concepts to me (as of last june to be exact, lol)

and so I feel like I am making up for years of SAD. And I had to force

myself to learn to eat some of these things in great quantities so I could

keep up my milk supply for my son.

amanda

[Guest guest]

Do I just need to keep eating these things and eventually my body

> will tolerate them to the point of being excited about eating them?

>

>

>

amanda,

What do you *like* to eat? Tell us that and maybe we can offer you

some suggestions.

Teesa B.

[Guest guest]

What do you *like* to eat? Tell us that and maybe we can offer you

some suggestions.

~~okay, how about what I *used* to like? I have been thinking about this and

I think what spurred this question about aversions in the first place was

the whole conversation about how vegetables do not contain nutrients like

animal foods do. So I am thinking, how do I incorporate these foods I have

never had before that are better for me into my diet? I come from eating

*mostly* vegetables with very little meat and fat so of course I really like

vegetables (but not salads, at least these days). I have never in my life

had any other shellfish other than shrimp and never fish roe. I used to like

salmon and now I feel slightly repulsed at the thought. I do like other

fish, though. I have never in my life had liver or pate (although pate

sounds delicious and like I would really like it, but if I don’t eat

crackers, what do I put it on and I really do not know how to make it as I

have heard that there is pate, and there is pate, especially from those who

have been lucky enough to eat it in france.) or any other organ meats, for

that matter. I have also never eaten the fat from around pieces of meat. I

like beef, chicken and turkey tends to be too dry, but I do like them. I

like sausage, but bacon I can only stand once in a while. I love yogurt,

especially greek, and raw goat milk, and a really good raw cheddar. I would

love to learn to like other raw cheeses, like the softer ones, but I have a

hard time with the stronger cheeses as I don’t know what to pair it with to

meld flavors. I used to gorge on fruit, but they tend to be too sweet these

days so I usually only put frozen berries in a smoothie (which sadly I am

incapable of consuming due to the fact that my beloved coconut oil is

repulsing me, lol) although I do like a banana once in a while with yogurt

or milk. I love a good soup, but I hate it when it is watery or mushy

vegetables or when it is leftover, except if it is a blended soup like

squash. I like to make chips with sprouted tortillas fried in lard, which by

the way, is about the only way I have figured out how to use lard because of

the mental game I play with myself about it. Hardboiled eggs are about the

only way I can eat them right now, and I have *always* been repulsed by

runny yolks.

amanda

__

[Guest guest]

How about a cream soup with chicken and lots of cheese?

[Guest guest]

Here's an idea; if you make kimchi you can use the juice, otherwise

just a salt brine of 1 tbsp salt to 1 cup of water. Marinate the

chicken/turkey in the kimchi juice/brine (enough to cover) overnight

in the refrigerator (if you don't like meats salty you can add 1/2

tbsp sugar per cup of brine). The next day, drain the meat and use

enough fat to submerge the meat (might want to cut up the chicken if

it's whole) in a baking pan (smallest it fits in is best, but you

won't want any hanging over the sides!) and bake at 250 F for 8

hours. The meat will be saturated with the fat, but also incredibly

tender and flavorful and with a nice carmelized flavor. You can then

cut it into serving sized portions and either keep it submerged in the

fat (scary for me) or freeze (what I do) and use it at meals. Bacon

or sausage grease would give it an interesting flavor, or I guess you

could use coconut oil or just saved fat from cooking meat.

>

>

>

>

> What do you *like* to eat? Tell us that and maybe we can offer you

> some suggestions.

>

> I

> like beef, chicken and turkey tends to be too dry, but I do like

them. I

> like sausage, but bacon I can only stand once in a while.

[Guest guest]

> ~~okay, how about what I *used* to like?

What you used to like isn't very helpful unless you *still* like it.

Here, I fixed it for you:

>I really like

> vegetables

>I do like other

> fish,

>pate

> sounds delicious and like I would really like it, but if I don't eat

> crackers, what do I put it on

[do what i do: put it on your fingers and bring it to your mouth.

Order some pate or terrine or sausages from:

https://www.dartagnan.com/index.asp

and let us know what you think!]

>I

> like beef, chicken and turkey tends to be too dry, but I do like >them.

>I

> like sausage,

>I love yogurt,

> especially greek, and raw goat milk, and a really good raw cheddar.

>I would

> love to learn to like other raw cheeses, like the softer ones,

I do like a banana once in a while with yogurt

> or milk.

>I love a good soup,

>I like to make chips with sprouted tortillas fried in lard,

amanda,

Eat these things to your fill and you'll be fine; the rest is just

noise in your head.

Have you tried brie cheese? That's a nice, mild, super-fatty cheese.

The foods you like are all adequate, as well as delicious-sounding

and making me hungry.

If you wish to expand your palate, make an adventure game out of it

and periodically pick up or order a small amount of something which

sounds really good, or at least intriguing, then if you decide it's

gross, just throw it out. Or read some restaurant reviews to get your

imagination--and appetite--whetted and go out and try something new.

Are you getting enough food? Is your weight adequate and your skin

soft? Do you have enough milk for baby?

Otherwise, from what you've written, you seem to enjoy animal fats and

other good food just fine, just worrying too much from reading about

what other people are eating. Six months isn't all that long, just

relax and enjoy your meals.

B.