RE: keeping weight on, NT-style

[Guest guest]

At 07:39 AM 4/29/02 -0400, you wrote:

>OK, I'm losing too much weight too fast on NT. I'm 5 foot 5 and a half

>inches tall. I don't have a scale, but about 6 weeks ago I stepped on the

>scale at my vet's office and was about 129 lbs, which is in my 'normal'

>zone, I believe. I stepped on the same scale last Thurs. and was down to

>about 126 (with all clothes and shoes on, of course).development?

Hi Suze,

You're likely losing water weight. I'm eating pretty much as you. Am 5-2, was

118 lbs. and still am. My arms before looked skinny but now look more

muscular.

Loosing water weight would have to balance the muscle gain in order for me to

not gain or lose.

Wanita

[Guest guest]

To whom it may concern.

I don't know if this is you Suze but if it is just eat a more rounded diet of

what you said you gave up or cut back on.

I know this is a bit simple but its what most cancer people do when over Kemo.

Also any cattle but highland has more fat than holstein.

Ask the farmer or your local butcher shop for the fattier cuts, usually T-bone

sirloin and chuck steak has the most.

You can also have the butcher shop add local pork to the lean ground beef for

fat content.

BUT make sure it is local pork fat not the stuff that comes in the box from Iowa

or N Carolina.

Also straight fat back is great fried up and eaten if it is from local hogs.

it looks just like a huge hunk of bacon but no meat only fat.

You also might want to back off on the non meat oils as well your probably

greasing your stomach to much and food is going through to fast(just a theory)

but I bet you have great hair..

good luck

Tim

Clearview

Suze Fisher wrote:

> Hi all,

>

> OK, I'm losing too much weight too fast on NT. I'm 5 foot 5 and a half

> inches tall. I don't have a scale, but about 6 weeks ago I stepped on the

> scale at my vet's office and was about 129 lbs, which is in my 'normal'

> zone, I believe. I stepped on the same scale last Thurs. and was down to

> about 126 (with all clothes and shoes on, of course). My pants are all

> becoming too loose. I don't want to be thin - I don't think thin is either

> healthy nor attractive (at least not for *me*). I wouldn't call myself

> 'thin' yet - just a bit 'slender,' but if i keep losing weight I *will* be

> thin. Help!

>

> I don't do all out NT, but the biggest changes I've made are:

>

> 1) major reduction in grain consumption

> 2) eating lots of fats (raw milk, coconut milk, butter, some flax oil and

> cod liver oil)

> 3) stopped eating most sweets (no more ice cream, cookies, etc)

> 4) eating mostly meat, raw milk, green veggies, carby veggies (potatoes,

> squash), some fruit and nuts

>

> I don't think I've reduced the quantity of food I eat, so that wouldn't

> account for the weight loss. I *have* really stepped up my exercise regimen,

> though. I used to be quite fit, but went into a long funk after my beloved

> min pin died in the fall of 2000, and I more or less stopped exercising

> until 3-4 months ago when i started again slowly. Now I'm doing it regularly

> and more vigorously. I used to have really nice strong thighs (not like a

> man's, but in a feminine athletic kind of way) and would like to develop

> them again, as well as overall fitness. But I won't be able to if i keep

> dropping weight. I noticed that both of my dogs have developed nice

> musculature on their homemade diet that has a lot more protein in it than

> their previous commercial diets. So, I assume that i should increase my

> protein intake to develop my own muscles. That should provide my muscles

> with the amino acids they require to develop and build, right? Any specific

> recommendations for protein sources that are particularly helpful for

> athletes (or athlete wannabe's!) to improve muscle development?

>

> Any other ideas on how I can maintain my weight, or even gain a little? Much

> of the meat I get is pretty lean. I get the less expensive cuts from a local

> farmer who grazes her steer in season and feeds hay and some grain in

> winter. They are holsteins and she told me they tend to have leaner meat

> than other breeds. What breeds of cattle, if any, are fatter than holsteins?

> I've found a new source (fellow NTers!) who are raising ish Highland

> cattle for meat. How is this breed in terms of meat quality and fattiness?

> And, are there any inexpensive *cuts* that have more fat? I often get top

> round, chuck and stew meat - all of which are quite lean from my holstein

> source.

>

> TIA

>

> Suze Fisher

> Web Design & Development

> http://members.bellatlantic.net/~vze3shjg/

> mailto:s.fisher22@...

>

>

>

[Guest guest]

> OK, I'm losing too much weight too fast on NT. I'm 5 foot 5 and a half

> inches tall. I don't have a scale, but about 6 weeks ago I stepped on the

> scale at my vet's office and was about 129 lbs, which is in my 'normal'

> zone, I believe. I stepped on the same scale last Thurs. and was down to

> about 126 (with all clothes and shoes on, of course). My pants are all

> becoming too loose. I don't want to be thin - I don't think thin is either

> healthy nor attractive (at least not for *me*). I wouldn't call myself

> 'thin' yet - just a bit 'slender,' but if i keep losing weight I *will* be

> thin. Help!

FWIW, my wife went from 146 last spring before NT, lowering carbs, and

adding red meat to her diet, to 114-117 by late January. I think she's also

about 5' 5 " - 5' 6 " . We really did lower carbs though, not just grains. We

rougly shoot for 30% or less carb calories unless they're really well

distributed as part of very nutritious foods...like nuts, certain fruits,

well prepared beans, etc.

I wouldn't worry about the weight too much. I'd go more on how you feel and

whether you're able to meet any fitness goals involving strength and

endurance. If you find yourself tiring easily, feeling " off " or having

difficulty gaining lean mass, *that* would be the time to re-look at

macro-nutrient ratios and examine whether you're missing any

micro-nutrients. Western culture goes to extremes with weight, IMO. On the

one hand, you've got tons of people trying to be model-thin; while on the

other hand, other people try to avoid being " thin. " Health isn't tied to

weight that closely (obesity is bad as is being emaciated...but the range in

between allows for lots of healthy variability).

If you're really sure that you don't want to be thinner though, carbs are

going to be your friend. You may want to have your thyroid checked too;

it's not unheard of for large nutritional changes to strongly impact the

thyroid. My wife and I have been thinking she should have hers checked.

She had Hashimoto's Thryoiditis (hypothyroid) as a child and into her early

20s. That stabilized somewhat but remained low...not low enough for her MD

to be willing to keep her on thyroid replacements, but low enough so that

many alternative practitioners and endocrinologists might have kept her on

it.

Now, however, we're wondering if she hasn't swung around to hyperthyroidism.

She never stops moving and with the weight loss...well, it just seems like

that might explain some of it. She has to practically lose a limb before

she'll go to a doctor though...

[Guest guest]

Suze:

When my hubby stopped eating most grains he dropped 20 lbs almost

overnight. It's not that he's not eating -- I even make him ice cream with

lots of yolks and cream, and he eats lots of potatoes and rice. But there

IS something about wheat, soy, sorghum, or any of the other flours that

seems to make him fatter. He IS what you would call thin -- but his body

just doesn't want to hold on to the fat. Which is probably how it is

supposed to be -- you don't see a lot of " round " hunter/gatherers!

But since most Atkins folks and others are pretty sure that starches help

put on weight (sure works for cows!) and lack of them take it off, I'd

guess that it's working for you. I don't know the chemistry (and it's

controversial: some people say the mechanism is that starches increase your

appetite and cause you to eat more -- folks tend to eat fewer calories when

they eat more fat and less carbs).

Also when you don't eat carbs you DO lose a lot of water weight. Stored

carbs also store water with themselves, I think up to 10-20 lbs in some

people (though what my hubby lost was decidedly belly roll).

But if you think you are too skinny and your body's natural state is to

have less fat on it, maybe build muscle?

-- Heidi

At 07:39 AM 4/29/2002 -0400, you wrote:

>OK, I'm losing too much weight too fast on NT. I'm 5 foot 5 and a half

>inches tall. I don't have a scale, but about 6 weeks ago I stepped on the

>scale at my vet's office and was about 129 lbs, which is in my 'normal'

>zone, I believe. I stepped on the same scale last Thurs. and was down to

>about 126 (with all clothes and shoes on, of course). My pants are all

>becoming too loose. I don't want to be thin - I don't think thin is either

>healthy nor attractive (at least not for *me*). I wouldn't call myself

>'thin' yet - just a bit 'slender,' but if i keep losing weight I *will* be

>thin. Help!

Heidi Schuppenhauer

Trillium Custom Software Inc.

heidis@...

[Guest guest]

>>>>FWIW, my wife went from 146 last spring before NT, lowering carbs, and

adding red meat to her diet, to 114-117 by late January.

***Wow, that's quite a drop. This also reminds me, I too ate NO red meat

prior to implementing a more NTish diet. I think I had gone a year or two

without *any* red meat, and very little poultry or fish, to about 3 or so

servings per week starting this fall or winter. I don't quite remember when

I started implementing NT principles, because it was not a conscious

decision and it evolved gradually. I think it was only after I joined this

list in the winter that I realized, " hey, I'm doing this! "

I do plan to eat more red meat this summer, BTW, when I can get local

grass-fed lamb and beef.

I'm curious, how much red meat do other NT/WAPers eat? Anyone eat more than

3 servings a week?

>>>I think she's also

about 5' 5 " - 5' 6 " . We really did lower carbs though, not just grains. We

roughly shoot for 30% or less carb calories unless they're really well

distributed as part of very nutritious foods...like nuts, certain fruits,

well prepared beans, etc.

***Well, for me, grains have been my major source of carbs, so simply by

lowering my grain consumption - voila - MUCH fewer carbs. I never liked

squash (acorn, butternut, etc) until this past fall when I absolutely fell

in love with it. So, I've been eating squash and potatoes mainly as carb

sources. Although I do eat a few slices of toast in the morning and a few

crackers in the afternoon.

Interesting that fat has 9 cals per gram yet carbs have 5, but carbs seem to

put on the weight as compared to fat. I know that some of the shorter chain

saturated fats burn rather quickly, and that consuming a large amount of

EFAs actually speeds metabolism and can cause weight loss, but I wonder if

there are fats that can help me to *gain* or maintain weight..? I'm

wondering specifically about long chain saturated fats...don't they burn

much slower than short chain FAs? Also, what about monos...I wonder if those

help maintain weight.

>>>>>I wouldn't worry about the weight too much. I'd go more on how you

feel and

whether you're able to meet any fitness goals involving strength and

endurance. If you find yourself tiring easily, feeling " off " or having

difficulty gaining lean mass, *that* would be the time to re-look at

macro-nutrient ratios and examine whether you're missing any

micro-nutrients. Western culture goes to extremes with weight, IMO. On the

one hand, you've got tons of people trying to be model-thin; while on the

other hand, other people try to avoid being " thin. " Health isn't tied to

weight that closely (obesity is bad as is being emaciated...but the range in

between allows for lots of healthy variability).

***I understand what you're saying, but I don't think thin is particularly

healthy, and from a purely vanity POV, I really like the way i look when I'm

fit and sort of 'average' weight *for me.*

When my min pin, Mokie, had an acute attack of hemorrhagic gastroenteritis a

few months ago, I thanked god I had succeeded in putting some weight on her

in the previous months. Because the illness was a major drain on her body,

and she couldn't eat normal food or amounts for a while. She really *needed*

all the reserves she had to heal herself. I would like to have muscle and

fat reserves as well, which i don't have much of when I'm thin. I realize

some folks are naturally thin and that's fine, but I don't think i'm one of

them. Certainly my bone structure is fairly strong and suggestive of a more

filled out frame. To tell you the truth, I really haven't given weight much

thought for a number of years, but I *do* know when I'm feeling too thin,

when my pants are hanging and when my muscle and fat levels feel a bit too

low. I'm just on the borderline of feeling like that now.

However, my other problem is that I suspect I'm not digesting grain-based

carbs all that well these days. But then I haven't eaten any soaked or

fermented grains in a while. I'm going to try adding some fermented oatmeal

to my diet and see if that doesn't help me maintain weight, and also if I

digest it OK.

>>>>If you're really sure that you don't want to be thinner though, carbs

are

going to be your friend. You may want to have your thyroid checked too;

***Thanks for the heads up on that.

>>>>Now, however, we're wondering if she hasn't swung around to

hyperthyroidism.

She never stops moving and with the weight loss...well, it just seems like

that might explain some of it. She has to practically lose a limb before

she'll go to a doctor though...

****Hahaha! That's me too!

Suze Fisher

Web Design & Development

http://members.bellatlantic.net/~vze3shjg/

mailto:s.fisher22@...

[Guest guest]

>>>>To whom it may concern.

***hey tim, what's up with the formal opener? are you stuck in 'writing

letters to state officials' mode? <g>

>>>>I don't know if this is you Suze

***yeh, it's me.

>>>>Ask the farmer or your local butcher shop for the fattier cuts, usually

T-bone

sirloin and chuck steak has the most.

***this is the thing, I get it directly from the farmer, and the cuts I can

afford seem to be pretty lean I will try to seek out fattier cuts with my

new supplier of scottish highland beef. but i think the lamb will probably

be my best bet for fatty meat. my mouth is watering just thinking about lamb

fat...

>>>>You can also have the butcher shop add local pork to the lean ground

beef for

fat content.

BUT make sure it is local pork fat not the stuff that comes in the box from

Iowa

or N Carolina.

Also straight fat back is great fried up and eaten if it is from local hogs.

it looks just like a huge hunk of bacon but no meat only fat.

***I don't actually know of any local sources for pork. i haven't looked

since i'm not much of a pork fan, but thanks for the tip. i do LOVE bacon.

>>>>You also might want to back off on the non meat oils as well your

probably

greasing your stomach to much and food is going through to fast(just a

theory)

but I bet you have great hair..

***yeh, linolenic acid really puts the sheen on

Suze Fisher

Web Design & Development

http://members.bellatlantic.net/~vze3shjg/

mailto:s.fisher22@...

[Guest guest]

Oh ya....We eat about eight servings a week I'd guess, though I don't keep

track. We try to work in fish and chicken, but red meat is so easy and everyone

eats it! Not always true with fish and kids.

C.

----- Original Message -----

From: Suze Fisher

Sent: Monday, April 29, 2002 3:48 PM

Subject: RE: keeping weight on, NT-style

>>>>FWIW, my wife went from 146 last spring before NT, lowering carbs, and

adding red meat to her diet, to 114-117 by late January.

***Wow, that's quite a drop. This also reminds me, I too ate NO red meat

prior to implementing a more NTish diet. I think I had gone a year or two

without *any* red meat, and very little poultry or fish, to about 3 or so

servings per week starting this fall or winter. I don't quite remember when

I started implementing NT principles, because it was not a conscious

decision and it evolved gradually. I think it was only after I joined this

list in the winter that I realized, " hey, I'm doing this! "

I do plan to eat more red meat this summer, BTW, when I can get local

grass-fed lamb and beef.

I'm curious, how much red meat do other NT/WAPers eat? Anyone eat more than

3 servings a week?

>>>I think she's also

about 5' 5 " - 5' 6 " . We really did lower carbs though, not just grains. We

roughly shoot for 30% or less carb calories unless they're really well

distributed as part of very nutritious foods...like nuts, certain fruits,

well prepared beans, etc.

***Well, for me, grains have been my major source of carbs, so simply by

lowering my grain consumption - voila - MUCH fewer carbs. I never liked

squash (acorn, butternut, etc) until this past fall when I absolutely fell

in love with it. So, I've been eating squash and potatoes mainly as carb

sources. Although I do eat a few slices of toast in the morning and a few

crackers in the afternoon.

Interesting that fat has 9 cals per gram yet carbs have 5, but carbs seem to

put on the weight as compared to fat. I know that some of the shorter chain

saturated fats burn rather quickly, and that consuming a large amount of

EFAs actually speeds metabolism and can cause weight loss, but I wonder if

there are fats that can help me to *gain* or maintain weight..? I'm

wondering specifically about long chain saturated fats...don't they burn

much slower than short chain FAs? Also, what about monos...I wonder if those

help maintain weight.

>>>>>I wouldn't worry about the weight too much. I'd go more on how you

feel and

whether you're able to meet any fitness goals involving strength and

endurance. If you find yourself tiring easily, feeling " off " or having

difficulty gaining lean mass, *that* would be the time to re-look at

macro-nutrient ratios and examine whether you're missing any

micro-nutrients. Western culture goes to extremes with weight, IMO. On the

one hand, you've got tons of people trying to be model-thin; while on the

other hand, other people try to avoid being " thin. " Health isn't tied to

weight that closely (obesity is bad as is being emaciated...but the range in

between allows for lots of healthy variability).

***I understand what you're saying, but I don't think thin is particularly

healthy, and from a purely vanity POV, I really like the way i look when I'm

fit and sort of 'average' weight *for me.*

When my min pin, Mokie, had an acute attack of hemorrhagic gastroenteritis a

few months ago, I thanked god I had succeeded in putting some weight on her

in the previous months. Because the illness was a major drain on her body,

and she couldn't eat normal food or amounts for a while. She really *needed*

all the reserves she had to heal herself. I would like to have muscle and

fat reserves as well, which i don't have much of when I'm thin. I realize

some folks are naturally thin and that's fine, but I don't think i'm one of

them. Certainly my bone structure is fairly strong and suggestive of a more

filled out frame. To tell you the truth, I really haven't given weight much

thought for a number of years, but I *do* know when I'm feeling too thin,

when my pants are hanging and when my muscle and fat levels feel a bit too

low. I'm just on the borderline of feeling like that now.

However, my other problem is that I suspect I'm not digesting grain-based

carbs all that well these days. But then I haven't eaten any soaked or

fermented grains in a while. I'm going to try adding some fermented oatmeal

to my diet and see if that doesn't help me maintain weight, and also if I

digest it OK.

>>>>If you're really sure that you don't want to be thinner though, carbs

are

going to be your friend. You may want to have your thyroid checked too;

***Thanks for the heads up on that.

>>>>Now, however, we're wondering if she hasn't swung around to

hyperthyroidism.

She never stops moving and with the weight loss...well, it just seems like

that might explain some of it. She has to practically lose a limb before

she'll go to a doctor though...

****Hahaha! That's me too!

Suze Fisher

Web Design & Development

http://members.bellatlantic.net/~vze3shjg/

mailto:s.fisher22@...

[Guest guest]

> I'm curious, how much red meat do other NT/WAPers eat? Anyone eat more

than

> 3 servings a week?

Not yet. Maybe when I get a chest freezer and so that I can purchase it in

quantity so that I can afford it. For now, it's probably more like twice a

week. The other problem is that even if it were cheaper, we'd still have

difficulty slowing my wife down long enough to get her home for dinner more

than about 3 times per week. When fast food offers organic, grass-fed

humanely raised and slaughtered meats, our diet will swing much more heavily

toward red meat. :-)

> Interesting that fat has 9 cals per gram yet carbs have 5, but carbs seem

to

> put on the weight as compared to fat. I know that some of the shorter

chain

> saturated fats burn rather quickly, and that consuming a large amount of

> EFAs actually speeds metabolism and can cause weight loss, but I wonder if

> there are fats that can help me to *gain* or maintain weight..? I'm

> wondering specifically about long chain saturated fats...don't they burn

> much slower than short chain FAs? Also, what about monos...I wonder if

those

> help maintain weight.

It's my understanding that mono-unsaturates such as avocadoes and olives

have more of a tendency to add pounds than do the saturated fats. I'm not

sure about polyunsaturated fat, but consuming them in sufficient quantity to

influence weight would, of course, be a bad idea anyway.

I'm convinced that a LARGE amount of the ability of fats to induce weight

loss has to do with prolonged satiety. Carbs induce satiety, but it doesn't

last very long. Fats, on the other hand, practically last forever. For

breakfast, I have two jumbo eggs gently fried in butter or coconut oil and

1/2 slice sourdough whole wheat bread with as much butter as I can make it

soak up and a little jam/jelly. My wife has the same except she only has

one egg. It's not entirely uncommon for us to not feel like eating again

until mid-afternoon (2-4pm), at which point we often decide to wait until

dinner.

> ***I understand what you're saying, but I don't think thin is particularly

> healthy, and from a purely vanity POV, I really like the way i look when

I'm

> fit and sort of 'average' weight *for me.*

> When my min pin, Mokie, had an acute attack of hemorrhagic gastroenteritis

a

> few months ago, I thanked god I had succeeded in putting some weight on

her

> in the previous months. Because the illness was a major drain on her body,

> and she couldn't eat normal food or amounts for a while. She really

*needed*

> all the reserves she had to heal herself. I would like to have muscle and

> fat reserves as well, which i don't have much of when I'm thin.

I agree; it's a very good idea to have some fat reserves. Lacking that

makes even moderate illnesses *much* more dangerous.

> However, my other problem is that I suspect I'm not digesting grain-based

> carbs all that well these days. But then I haven't eaten any soaked or

> fermented grains in a while. I'm going to try adding some fermented

oatmeal

> to my diet and see if that doesn't help me maintain weight, and also if I

> digest it OK.

Have you tried baked sweet potato with butter, cinnamon and possibly a touch

of honey, malt syrup, or maple syrup. If you cream the butter, honey or

syrup and cinnamon together and melt it onto the baked sweet potato, the

result is several degrees beyond fabulous. If you have any Outback

Steakhouse franchises near you, they do a decent job with that style of

sweet potato...although I'm sure it's not very good butter and it's probably

sugar rather than honey. Hmmm, maybe it's a better idea to try it yourself

at home; it'll probably be better.

[Guest guest]

Suze-

>and that consuming a large amount of

>EFAs actually speeds metabolism and can cause weight loss,

Not so. Overconsumption of PUFAs of all kinds will tend to depress the

metabolism and even impair thyroid function. It's not for nothing that EFA

consumption is supposed to be at a very small percentage level. Short and

medium-chain saturated fatty acids (like those found in coconut oil) will

tend to boost the metabolism and promote weight loss, while long-chain

saturated fatty acids burn more slowly and will have an effect more

dependent on the rest of your diet.

-

[Guest guest]

>>>>I'm convinced that a LARGE amount of the ability of fats to induce

weight

loss has to do with prolonged satiety. Carbs induce satiety, but it doesn't

last very long. Fats, on the other hand, practically last forever. For

breakfast, I have two jumbo eggs gently fried in butter or coconut oil and

1/2 slice sourdough whole wheat bread with as much butter as I can make it

soak up and a little jam/jelly. My wife has the same except she only has

one egg.

***Wow, that doesn't sound like much! LOL I'll tell you what I eat/drink for

breakfast. I make a shake that includes (amounts are general - not exact

because I don't measure anything):

about 8-12 oz raw goat's milk (part of that may be yogurt)

one raw egg yolk (although today I went up to 2 yolks, and may maintain this

amount)

1 banana

approx. 1/2 cup berries (blueberries, raspberries, strawberries,

cranberries. most often it's just blueberries)

1-2 Tbsp. coconut milk

1 sachet cili bao (Chinese rose hip)

a dab of my brother's homemade honey (occassionally)

approx. 1 - 1.5 Tbsp. mixed organic grass powder

5-10 drops beta-plex (mixed carotenoid supplement)

approx. 1 Tbsp. flaxseed oil or about the same in ground flaxseeds

In addition to the shake I usually have 2 slices of sprouted grain toast

with butter.

>>>It's not entirely uncommon for us to not feel like eating again

until mid-afternoon (2-4pm), at which point we often decide to wait until

dinner.

****I stay satiated until the afternoon, same as you. I typically eat 2

meals per day with a late afternoon snack which is usually a few slices of

rye cracker with slabs of raw cheese.

>>>>Have you tried baked sweet potato with butter, cinnamon and possibly a

touch

of honey, malt syrup, or maple syrup. If you cream the butter, honey or

syrup and cinnamon together and melt it onto the baked sweet potato, the

result is several degrees beyond fabulous.

***There you go again with a mouth-watering description. You bet I'm going

to try it now!

>>>If you have any Outback Steakhouse franchises near you, they do a decent

job with that style of sweet potato...although I'm sure it's not very good

butter and it's probably

sugar rather than honey.

***Ahhhh...Outback...I LIVED on outback steaks years ago when I was married

and we worked until 8-9 p.m. every night. There was an outback steakhouse in

our hometown of pembroke pines fl (broward cty.) and we stopped every day

after work to pick up our dinner there. I adored everything on the darn menu

from the steaks to the salmon to the pork! Delicious memories...thanks for

bringing it up

Suze Fisher

Web Design & Development

http://members.bellatlantic.net/~vze3shjg/

mailto:s.fisher22@...

[Guest guest]

>>>>Suze-

>and that consuming a large amount of

>EFAs actually speeds metabolism and can cause weight loss,

>>>>Not so. Overconsumption of PUFAs of all kinds will tend to depress the

metabolism and even impair thyroid function.

****Ya don't say...tell you what - I'll show you my references if you show

me yours

Mine is questionable, admittedly...Udo (who states such very clearly in

" Fats that Heal, Fats that Kill " , and a thousand and one websites for muscle

building and weight loss

How about you? I'd really like to know how it works at the biochemical

level...any idea?

>>>>Short and medium-chain saturated fatty acids (like those found in

coconut oil) will

tend to boost the metabolism and promote weight loss, while long-chain

saturated fatty acids burn more slowly and will have an effect more

dependent on the rest of your diet.

***Darn, I might be better off without the coconut milk in my diet then.

Where did you read this - about the way in which the different chain length

SFs affect metabolism? I really want to read about it on the biochemical

level so that I can 'picture' it and thus, clearly understand it.

Suze Fisher

Web Design & Development

http://members.bellatlantic.net/~vze3shjg/

mailto:s.fisher22@...

[Guest guest]

> >>>>Suze-

>

> >and that consuming a large amount of

> >EFAs actually speeds metabolism and can cause weight loss,

>

> >>>>Not so. Overconsumption of PUFAs of all kinds will tend to

depress the

> metabolism and even impair thyroid function.

>

> ****Ya don't say...tell you what - I'll show you my references if

you show

> me yours

>

> Mine is questionable, admittedly...Udo (who states such very

clearly in

> " Fats that Heal, Fats that Kill " , and a thousand and one websites

for muscle

> building and weight loss

> How about you? I'd really like to know how it works at the

biochemical

> level...any idea?

>

>

> >>>>Short and medium-chain saturated fatty acids (like those found

in

> coconut oil) will

> tend to boost the metabolism and promote weight loss, while long-

chain

> saturated fatty acids burn more slowly and will have an effect more

> dependent on the rest of your diet.

>

> ***Darn, I might be better off without the coconut milk in my diet

then.

> Where did you read this - about the way in which the different

chain length

> SFs affect metabolism? I really want to read about it on the

biochemical

> level so that I can 'picture' it and thus, clearly understand it.

>

> Suze Fisher

> Web Design & Development

> http://members.bellatlantic.net/~vze3shjg/

> mailto:s.fisher22@v...

Hi Suze,

Sally stated on one of her tapes that Italian woman gain substantial

weight at middle age, because they consume so much olive oil. I would

think pasta, bread and the slowing of metabolism would also

contribute. She suggests eating less olive oil, if weight gain is a

problem, so the reverse may be true too. What a delicious way to gain

weight! She also suggested using butter with the olive oil. I see

this in NT in many of the recipes. Do you know why?

Bella is a lower priced and excellent tasting virgin olive oil. I'm

trying to find it locally. Costco carries one too. I haven't tried it

yet, but heard it is fantastic. I will buy it if it dosen't come in

plastic.

Sheila

[Guest guest]

> Bella is a lower priced and excellent tasting virgin olive oil. I'm

> trying to find it locally. Costco carries one too. I haven't tried

> it

> yet, but heard it is fantastic. I will buy it if it dosen't come in

> plastic.

> Sheila

Sheila,

Bella isn't hard to find around here at all. In fact, I think most

of our grocery stores carry...or at least most of them that I go to.

It's been one of the more common brands that I get. I like it...and

all of the bottles I've bought have been dark green glass.

However, you might want to check into Bariani olive oil too. It's

supposedly superior quality, very much cold-pressed and certified

organic...and it retails for between $15 and $22 for a liter. Best

prices are supposedly obtained by ordering directly from the Bariani

family. It's also available from Radiant

Life:http://www.4radiantlife.com/page8.html

For information on ordering directly from the Bariani family or for

really wonderful detailed information about the history, process, and

product, you can go here:

http://www.thefoodpaper.com/products/bariani.html

[Guest guest]

To; The Honorable Suze Fisher

Residing in the great State of Maine

From: Tim Wightman

Clearview Acres Hayward Wi.

Dear Ms Fisher

Sorry for the official text of my last letter.

I didn't know if it was you for it was signed TIA. I assumed that it may be a

forward from one of your contacts.

I must also apologize if I send out a question in your e-mail.

what are some of the symptoms of hypoglycymia(?).

And just exactly what is it.

And what are some of the symptoms of a depressed thyroid as to weight loss.

Thank you very much for your time.

Ps I lived in New Vineyard for a few months, hope to go back some time.

My former mother in law lives there and we always got along better than her

daughter I was married to. Liked it alot, but not much for jobs though.

Tim.

Suze Fisher wrote:

> >>>>To whom it may concern.

>

> ***hey tim, what's up with the formal opener? are you stuck in 'writing

> letters to state officials' mode? <g>

>

> >>>>I don't know if this is you Suze

>

> ***yeh, it's me.

>

> >>>>Ask the farmer or your local butcher shop for the fattier cuts, usually

> T-bone

> sirloin and chuck steak has the most.

>

> ***this is the thing, I get it directly from the farmer, and the cuts I can

> afford seem to be pretty lean I will try to seek out fattier cuts with my

> new supplier of scottish highland beef. but i think the lamb will probably

> be my best bet for fatty meat. my mouth is watering just thinking about lamb

> fat...

>

> >>>>You can also have the butcher shop add local pork to the lean ground

> beef for

> fat content.

> BUT make sure it is local pork fat not the stuff that comes in the box from

> Iowa

> or N Carolina.

> Also straight fat back is great fried up and eaten if it is from local hogs.

> it looks just like a huge hunk of bacon but no meat only fat.

>

> ***I don't actually know of any local sources for pork. i haven't looked

> since i'm not much of a pork fan, but thanks for the tip. i do LOVE bacon.

>

> >>>>You also might want to back off on the non meat oils as well your

> probably

> greasing your stomach to much and food is going through to fast(just a

> theory)

> but I bet you have great hair..

>

> ***yeh, linolenic acid really puts the sheen on

>

> Suze Fisher

> Web Design & Development

> http://members.bellatlantic.net/~vze3shjg/

> mailto:s.fisher22@...

>

>

>

[Guest guest]

, this is my FAVORITE food in the whole world! I used to feel so guilty

about putting butter on my sweet potatoes, but now I just slather it on and dig

in! Does anyone else try to hide the amount of butter you put on food so as not

to attract attention? Most people would think I was nuts!

***Have you tried baked sweet potato with butter, cinnamon and possibly a touch

of honey, malt syrup, or maple syrup. If you cream the butter, honey or

syrup and cinnamon together and melt it onto the baked sweet potato, the

result is several degrees beyond fabulous.

[Guest guest]

>>>>You can also have the butcher shop add local pork to the lean ground

beef for fat content. BUT make sure it is local pork fat not the stuff that

comes in the box from Iowa or N Carolina.

What's wrong with Iowa pork? I live in Iowa and didn't know our pork was bad.

Is it a large feed lot issue or is all Iowa pork bad. I was thinking of raising

our own pig next year - will that be okay?

C.

[Guest guest]

> , this is my FAVORITE food in the whole world! I used to feel

> so guilty about putting butter on my sweet potatoes, but now I just

> slather it on and dig in! Does anyone else try to hide the amount

> of butter you put on food so as not to attract attention? Most

> people would think I was nuts!

,

Sweet potatoes are so good; it's a shame that most people just cover them in

sugar and marshmallows and cook the heck out of them. I didn't use to be

much of fan; the " candied " version for thanksgiving was a bit cloyingly

sweet. Once I had them baked though...wow! I keep meaning to do some

experimenting and come up with some new ways of using them too...

[Guest guest]

We grow sweet potatoes every year and nothing compares to homegrown!!

Shari

----- Original Message -----

From: Kroyer

' '

Sent: Tuesday, April 30, 2002 10:14 AM

Subject: RE: keeping weight on, NT-style

> , this is my FAVORITE food in the whole world! I used to feel

> so guilty about putting butter on my sweet potatoes, but now I just

> slather it on and dig in! Does anyone else try to hide the amount

> of butter you put on food so as not to attract attention? Most

> people would think I was nuts!

,

Sweet potatoes are so good; it's a shame that most people just cover them in

sugar and marshmallows and cook the heck out of them. I didn't use to be

much of fan; the " candied " version for thanksgiving was a bit cloyingly

sweet. Once I had them baked though...wow! I keep meaning to do some

experimenting and come up with some new ways of using them too...

[Guest guest]

> We grow sweet potatoes every year and nothing compares to homegrown!!

> Shari

Wow, I didn't realize that they were appropriate to this climate. Do you

start them indoors?

[Guest guest]

No, we get them from a company in Georgia (Steele, I think). We have always

grown Georgia Jets. They grow well in our northern climate with a little

advance preparation. We usually get them shipped to us right after Memorial Day

weekend and put them right in the ground. We harvest right before the first

killing frost. We always get potatoes, but the longer and hotter the season the

better.

Shari

----- Original Message -----

From: Kroyer

' '

Sent: Tuesday, April 30, 2002 11:30 AM

Subject: RE: keeping weight on, NT-style

> We grow sweet potatoes every year and nothing compares to homegrown!!

> Shari

Wow, I didn't realize that they were appropriate to this climate. Do you

start them indoors?

[Guest guest]

Any home grown pork in Iowa is ok it is the pork porcessed and grown by IBP is

bad..

Tim

Conway wrote:

> >>>>You can also have the butcher shop add local pork to the lean ground

> beef for fat content. BUT make sure it is local pork fat not the stuff that

comes in the box from Iowa or N Carolina.

>

> What's wrong with Iowa pork? I live in Iowa and didn't know our pork was

bad. Is it a large feed lot issue or is all Iowa pork bad. I was thinking of

raising our own pig next year - will that be okay?

>

> C.

>

>

[Guest guest]

Suze-

>Ya don't say...tell you what - I'll show you my references if you show

>me yours

Well, Ray Peat is probably the foremost advocate of avoiding unsaturated

oils for all reasons, including their metabolic effects. The relative

merits of his position on the alleged toxicity of the trace amounts of

certain PUFAs we're supposed to need has been debated here at length, and

I'm inclined to disagree with him, but he nonetheless has an awful lot of

good information in his article on the subject.

http://www.efn.org/~raypeat/efatox.rtf

>Darn, I might be better off without the coconut milk in my diet then.

>Where did you read this - about the way in which the different chain length

>SFs affect metabolism? I really want to read about it on the biochemical

>level so that I can 'picture' it and thus, clearly understand it.

Ray Peat, Bruce Fife and many others have written at length on that

subject. Here's one study.

http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve & db=PubMed & list_uids=9\

537605 & dopt=Abstract

" Our conclusion is that obesity is associated with a defect in the

oxidation of dietary LCTs probably related to an excessive uptake by the

adipose tissue of meal-derived long-chain fatty acids. MCTs, the oxidation

of which is not altered in obesity, could therefore be of interest in the

dietary treatment of obesity. "

I think they're missing the larger picture about LCTs, though. Low-carb

diets work -- it's a rare person who can't lose excess weight very

effectively even when getting much or most of their fat from beef, for

example -- so I'd guess the metabolism of LCTs is probably more dependent

on overall dietary composition. Coconut oil, though, will be thermogenic

for almost everyone on almost every diet.

I wouldn't worry about it unless you're losing weight to a problematic

degree. Certainly you don't want to become underweight, but if you reduce

your carbs somewhat you'll go through a transition period even if your

weight doesn't change significantly.

-

[Guest guest]

On Mon, 29 Apr 2002 18:51:26 -0400 " Suze Fisher " <s.fisher22@...>

writes:

Wow, that doesn't sound like much! LOL I'll tell you what I eat/drink for

breakfast. I make a shake that includes (amounts are general - not exact

because I don't measure anything):

about 8-12 oz raw goat's milk (part of that may be yogurt)

one raw egg yolk (although today I went up to 2 yolks, and may maintain

this

amount)

1 banana

approx. 1/2 cup berries (blueberries, raspberries, strawberries,

cranberries. most often it's just blueberries)

1-2 Tbsp. coconut milk

1 sachet cili bao (Chinese rose hip)

a dab of my brother's homemade honey (occassionally)

approx. 1 - 1.5 Tbsp. mixed organic grass powder

5-10 drops beta-plex (mixed carotenoid supplement)

approx. 1 Tbsp. flaxseed oil or about the same in ground flaxseeds

In addition to the shake I usually have 2 slices of sprouted grain toast

with butter.

******I make a similar shake except I have three whole eggs and no grass

powder (yuck!! with milk?!) oil or supplements (and no banana either).

Instead of coconut milk I use fresh coconut meat or cream. Oh, and I put

the butter in my shake :-))) If I have cream or colostrum I will throw

that in as well.

By the way, I eat meat almost every day of the week. That includes beef,

fish, lamb, oysters, buffalo, organ meats, etc.

Bianca

[Guest guest]

>>>>>>>Wow, that doesn't sound like much! LOL I'll tell you what I eat/drink

for

breakfast. I make a shake that includes (amounts are general - not exact

because I don't measure anything):

about 8-12 oz raw goat's milk (part of that may be yogurt)

one raw egg yolk (although today I went up to 2 yolks, and may maintain

this

amount)

1 banana

approx. 1/2 cup berries (blueberries, raspberries, strawberries,

cranberries. most often it's just blueberries)

1-2 Tbsp. coconut milk

1 sachet cili bao (Chinese rose hip)

a dab of my brother's homemade honey (occassionally)

approx. 1 - 1.5 Tbsp. mixed organic grass powder

5-10 drops beta-plex (mixed carotenoid supplement)

approx. 1 Tbsp. flaxseed oil or about the same in ground flaxseeds

In addition to the shake I usually have 2 slices of sprouted grain toast

with butter.

******I make a similar shake except I have three whole eggs and no grass

powder (yuck!! with milk?!)

^^^^^^^^Actually, it makes it taste kind of malty. My shake always has a

thick foam on the top and i'm not sure if the grass powder or something else

(or combo of something elses) that makes it foam. I don't mind the grass at

all, although i guess it does seem like an odd thing to put in this kind of

shake.

>>>>Oh, and I put the butter in my shake :-)))

****Wow! I wouldn't have thought of that. I'm pretty sure I'd like it if it

were fresh made grass-fed butter, but i can't get that at the moment

>>>>If I have cream or colostrum I will throw

that in as well.

***Hey that's a good idea, I *do* have new life colostrum that i could add

to it.

My shake is evolving a little. I'm doing more 2 yolk shakes (as opposed to

1), and last week I added a little raw liver for about 3 days. Today I added

a little raw kidney. I know that probably sounds even less appetizing than

the grass, but i couldn't taste it. i think i'll continue just adding a

little every day or so until i find some other way that i might actually

*enjoy* eating raw organs.

Suze Fisher

Web Design & Development

http://members.bellatlantic.net/~vze3shjg/

mailto:s.fisher22@...

[Guest guest]

In a message dated 5/6/2002 6:33:57 PM Central Daylight Time,

Idol@... writes:

> I've read what sounds like a good argument against consumption of

> colostrum: it's extremely rich in hormones meant for growing calves. How

> does this square with your experience?

>

>

>

>

> -

>

Why do folks consume colostrum? Do you believe there are some health

benefits?

Belinda