Hey, name names! What brand is great, and which stinks?
I made the Sweet Pepper and Apple Soup from the tastebook Friday night - very tasty! I'm gonna make a bigger batch next time so I have it for the week. Maybe amp up the Cholula too...
Hey, name names! What brand is great, and which stinks?
I made the Sweet Pepper and Apple Soup from the tastebook Friday night - very tasty! I'm gonna make a bigger batch next time so I have it for the week. Maybe amp up the Cholula too...
So far I've been using Whole Foods Brand. But it's not B12. I think in the future I'm going to see if they carry this brand. They have SO many of the products by this company, they must have the yeast, too. But I have to check. It has the B12.
We have the Whole Foods brand too and yes, I checked yesterday to see that it has no B12 in it, so why should we even bother to keep it? Into the bin it goes.
Having read this weekend that dulse doesn't contain significant/sufficient B12 either, that means that I have been going for a full YEAR without any known B12. Yikes. I know I'm not dead but it alarmed me enough to pop a B12 supplement this morning. I have been having some minor tingling in my fingers over the last couple of months but I had just chalked that up to being really busy lately (lots of typing), and RSI. And who knows? It could be.
I don't know if it's the yerba mate tea I drank this morning or the B12, but I've been overflowing with vim and vigor today.
We have the Whole Foods brand too and yes, I checked yesterday to see that it has no B12 in it, so why should we even bother to keep it? Into the bin it goes.
Having read this weekend that dulse doesn't contain significant/sufficient B12 either, that means that I have been going for a full YEAR without any known B12. Yikes. I know I'm not dead but it alarmed me enough to pop a B12 supplement this morning. I have been having some minor tingling in my fingers over the last couple of months but I had just chalked that up to being really busy lately (lots of typing), and RSI. And who knows? It could be.
I don't know if it's the yerba mate tea I drank this morning or the B12, but I've been overflowing with vim and vigor today.
I wouldn't worry about it. If you were low on B12, then your thanksgiving sushi should have set you straight!
Although I'm sure getting it on a regular basis is important.
Quick question: Anyone have any info/thoughts on Raw Indulgence products? I thought someone had mentioned them earlier but my search came up empty.
I have them if I'm going hiking or on the road. I try not to make prepared bars a habit since it's always better to have less processed foods, of course. They're up near the top I think in terms of the ingredients list, but I find them very very oily and only moderately filling/tasty.
For meal replacements like that, my favorite used to be Lara Bars, but now I much prefer Pro Bars!
(Their site appears to be down, heh. But WF sells them, as does REI...)
Quick question: Anyone have any info/thoughts on Raw Indulgence products? I thought someone had mentioned them earlier but my search came up empty.
I heartily second Schmoo's recommendation of the Pro Bars. They are by far my favorite. I prefer their texture, flavor, and ingredient list over all of the other bars/meal-replacements we've tried.
I like Lara Bars a little more than Raw Revolution. Raw Revolution just seems to be "oily" to me. I have to keep them in a plastic bag when traveling to keep the oil from getting onto papers in the briefcase. I keep them around more as a change of flavors while traveling. But I have to wash my hands after eating them.
Also you can get them at Vitamin Shoppe in person which I did if you want to try a couple before purchasing.
I'm slowly making my way through this thread, and I'm very interested in the topic. I'm almost finished reading The Omnivore's Dilemma as well, looking to dive in to The China Study & Eat To Live next. Only so much time in a day though.
But I have a question that I hope hasn't been addressed yet. My wife suffers from IBS (Irritable Bowel Syndrome), so she is doing her own bit of research on what she should or should not be eating to help keep it under control. The book she is reading is telling her to stay away from whole wheat & wheat bran, garlic, onion, broccoli, cauliflower, cabbage, citrus juice, cooked tomatoes, just to name a few. This seems like it's going to be a big issue, especially the whole wheat bit.
Has anyone here who may suffer from (or know someone who suffers from) IBS have any thoughts on this?
I'm slowly making my way through this thread, and I'm very interested in the topic. I'm almost finished reading The Omnivore's Dilemma as well, looking to dive in to The China Study & Eat To Live next. Only so much time in a day though.
But I have a question that I hope hasn't been addressed yet. My wife suffers from IBS (Irritable Bowel Syndrome), so she is doing her own bit of research on what she should or should not be eating to help keep it under control. The book she is reading is telling her to stay away from whole wheat & wheat bran, garlic, onion, broccoli, cauliflower, cabbage, citrus juice, cooked tomatoes, just to name a few. This seems like it's going to be a big issue, especially the whole wheat bit.
Has anyone here who may suffer from (or know someone who suffers from) IBS have any thoughts on this?
I gotta brag and give props to this group
Howdy All-
So I went for my annual physical on Dec 31. Good news The doctor was very supportive of the diet changes and ordered the B12 blood test without me even asking. He knew all about the stuff, also helps that he is a runner. He was very impressed with the health improvements. Blood Pressure is lower and in line. 126/90 and he thinks it might be "white coat syndrome". Weight is very good, only 15 to 20 pounds to lose. He said the target weight I set might be a little too aggressive.
No heart sounds that caused concern First time in years.
So thank you one and all for the support and having this thread.
I loved Omnivores Dilemma. I picked it up because I have an interest in anthropology, so thinking about the history of the humans relationship with food was fascinating. I also enjoyed In Defense of Food, by the same author. The best nutrition advice I've heard- eat food. Actual food.
Two years into it.
So, two years later, I've kept off 40 of the 50 lbs I lost. I've begun a renewed effort to lose another 30 pounds or so, in 2009. I'm not in any rush, no pressure at all.
Fitness is such a huge part of all of this. I have been doing strength and conditioning training 5 days a week at my gym. I play competitive tennis one day in a men's league and I take a 60 minute tennis lesson one day a week. When I travel I use the hotel gym and love it. I can run faster, longer, than I ever could in my life. I'm determined to get into great shape, and stay that way.
I've never felt better in my life!
For the past two years, there's just been no meat. I had some Sushi a couple times, but that's it. I have a weakness for cheese, gotta watch that. Green leafy veggies, lots of amazing soups and veggie stews, tons of fruit, fresh / frozen, juiced.... and some whole grains.
I'm committing to go six weeks on Eat to Live (starting Mon Jan 26) and then evaluate whether to continue. If you care to follow the experience of a heretofore-devoted carnivore, check out my blog.
I'm committing to go six weeks on Eat to Live (starting Mon Jan 26) and then evaluate whether to continue. If you care to follow the experience of a heretofore-devoted carnivore, check out my blog.
I'm going to check out the finances book you mention.
Oh, and I made seitan the other day. It was really easy! Just mix some ingredients, a couple of quick kneads, let it sit, form into cutlets and simmer for a bit. I made Seitan with Lemon Caper Sauce. Yummy.
Oh, and I made seitan the other day. It was really easy! Just mix some ingredients, a couple of quick kneads, let it sit, form into cutlets and simmer for a bit. I made Seitan with Lemon Caper Sauce. Yummy.
I got back far too late to make this for dinner, but I want to give it a try. Sounds soooo easy and deelish! The traditional recipes call for several rounds of boiling, which is intimidating :smo
I got back far too late to make this for dinner, but I want to give it a try. Sounds soooo easy and deelish! The traditional recipes call for several rounds of boiling, which is intimidating :smo
Seitan
Ingredients
Seitan
2 cups Vital wheat gluten
1 teaspoon garlic powder
1 teaspoon ground ginger
1 1/4 cups water or vegetable stock
1 Tablespoons lite tamari, Braggs liquid amino acids, or soy sauce
1 tablespoon tahini
Broth
4 cups water
2 tablespoons soy sauce, or as much as 1/4 cup
3 inches piece of kombu (a type of seaweed)
3-4 slices ginger (optional)
Method
Add garlic powder and ginger to flour and stir. Mix liquids together and add to flour mixture all at once. Mix vigorously with a fork. When it forms a stiff dough knead it 10 to 15 times.
Let the dough rest 2 to 5 minutes, then knead it a few more times. Let it rest another 15 minutes before proceeding.
Combine all the Broth ingredients in a large saucepan. Bring to a boil. Cut gluten into 6 to 8 pieces and stretch into thin cutlets. Add cutlets one at a time. Reduce heat to barely simmer when saucepan is covered, and simmer for 30-60 minutes. Seitan may be used, refrigerated, or frozen at this point.
Servings: 8
Source: The Vegetarian Resource Group
Seitan with Lemon Caper Sauce
Ingredients
2 tablespoons flour, whole wheat or unbleached
2 lemon, sliced
3 lemon, juiced
5 cloves garlic, crushed and coarsely chopped
2 teaspoons capers, drained
2 1/2 cups water
2 tablespoons Bernard Jensen's Vegetable Seasoning
1/4 cup wine, white
3 tablespoons parsley, chopped
salt, to taste
pepper, to taste
cornstarch or arrowroot, for thickening
1 batch Seitan (see recipe)
Method
Spray a non-stick skillet with olive oil (sparingly). While it heats, mix the flour with some salt and pepper (to taste) on a plate. Lightly coat the seitan and then place in hot skillet until lightly browned on both sides. Remove the seitan.
Add the garlic and lemon slices, cooking until the lemons are softened, 2-3 minutes. Remove the lemons, and save for later. Add the water, vegetable seasoning, lemon juice, wine, capers, salt and pepper and simmer until the liquid starts to reduce. If you want to thicken, just add some cornstarch or arrowroot powder mixed in water to the sauce.
When the sauce is to your liking, return the cutlets to the pan to coat them all with the sauce and to heat them through. Stir in the parsley, and remove the cutlets to plates, spooning sauce over each one. Garnish with the lemon slices.
Servings: 8
Some background:
As recently as November I ate a cheeseburger or cheesestake every day for lunch, I'd have a bacon egg and cheese on a bagel for breakfast and dinner was anything from sushi to steak. I ate some veggies but not a lot. I also did a fairly intense workout at least once a week and was reasonably physically active the rest of the week.
In December Schmoo thought it would be a good idea to start the ETL/China Study diet. I grudgingly agreed, but said I wasn't going to be super strict about it. And I've done that. I've had a small amount of beef about 4 or 5 times since the beginning of December. I'd say about 85-90% of what I eat falls into the ETL diet. I don't currently have my weekly workout, but I still stay reasonably active.
On 6/27/07 my cholesterol was 214, I didn't get a total break down of everything else then. Also I weighed a little over 205.
Today 01/28/08 my cholesterol is 218, my HDL is 30 (low) my TRG is 85 (good) and my LDL is 171 (very high). My TC/HDL=7.3. The RN asked me to improve my diet and exercise more.
The good news is this morning I weighed in at 184.4. So I've lost at least 20 lbs. which is good. I'm just confused about my cholesterol.
First, I'd like to say that I ended up going strictly ETL/CS for a while, and have backed off to the 90/10 rule from Dr. Fuhrman (I still eat french fries too often). Also, I had started going to the gym 3 times a week and then doing another heavy duty workout once a week. Now, I'm down to the once a week (sometimes every other week), need to get back to the gym.
Update:
Today 01/21/09 I weighed in at 172.2 (7lbs up from my lowest weight in the last year) and my cholesterol is 182 (WOOT!), my HDL is 33 (still very low), my TRG is 75 (good) and my LDL is 135 (borderline high). My TC/HDL=5.6 which is still high, the RN said that I want that at <4.5. But comparing my numbers from a year ago, I'm really excited! I've fallen off of the exercise wagon over the past 6 months. She told me the best way to get my HDL up is to exercise more. So, I guess it's back to the gym for me! So, while I'm still in the borderline risk area for some of my numbers, they've improved across the board. If I get back to exercising regularly, I'm confident I will have completely reversed my risk numbers!
So, while I'm still in the borderline risk area for some of my numbers, they've improved across the board. If I get back to exercising regularly, I'm confident I will have completely reversed my risk numbers!
Such an expensive item, how come the pitcher is plastic, not glass
Aside from what Elaine posted about the safety, I'm glad it's not glass. It's too heavy and fragile. I use this thing every day, and plastic is better, IMO.
You liking it?
As for almond milk on granola....what kind of granola? Usually it's loaded with fat and sugar. I wouldn't eat it regularly, myself.
Comments
I made the Sweet Pepper and Apple Soup from the tastebook Friday night - very tasty! I'm gonna make a bigger batch next time so I have it for the week. Maybe amp up the Cholula too...
So far I've been using Whole Foods Brand. But it's not B12. I think in the future I'm going to see if they carry this brand. They have SO many of the products by this company, they must have the yeast, too. But I have to check. It has the B12.
Dgrin FAQ | Me | Workshops
Having read this weekend that dulse doesn't contain significant/sufficient B12 either, that means that I have been going for a full YEAR without any known B12. Yikes. I know I'm not dead but it alarmed me enough to pop a B12 supplement this morning. I have been having some minor tingling in my fingers over the last couple of months but I had just chalked that up to being really busy lately (lots of typing), and RSI. And who knows? It could be.
I don't know if it's the yerba mate tea I drank this morning or the B12, but I've been overflowing with vim and vigor today.
Photos that don't suck / 365 / Film & Lomography
I wouldn't worry about it. If you were low on B12, then your thanksgiving sushi should have set you straight!
Although I'm sure getting it on a regular basis is important.
Dgrin FAQ | Me | Workshops
Quick question: Anyone have any info/thoughts on Raw Indulgence products? I thought someone had mentioned them earlier but my search came up empty.
I have them if I'm going hiking or on the road. I try not to make prepared bars a habit since it's always better to have less processed foods, of course. They're up near the top I think in terms of the ingredients list, but I find them very very oily and only moderately filling/tasty.
For meal replacements like that, my favorite used to be Lara Bars, but now I much prefer Pro Bars!
(Their site appears to be down, heh. But WF sells them, as does REI...)
Photos that don't suck / 365 / Film & Lomography
I heartily second Schmoo's recommendation of the Pro Bars. They are by far my favorite. I prefer their texture, flavor, and ingredient list over all of the other bars/meal-replacements we've tried.
Also you can get them at Vitamin Shoppe in person which I did if you want to try a couple before purchasing.
Pictures | Website | Blog | Twitter | Contact
But I have a question that I hope hasn't been addressed yet. My wife suffers from IBS (Irritable Bowel Syndrome), so she is doing her own bit of research on what she should or should not be eating to help keep it under control. The book she is reading is telling her to stay away from whole wheat & wheat bran, garlic, onion, broccoli, cauliflower, cabbage, citrus juice, cooked tomatoes, just to name a few. This seems like it's going to be a big issue, especially the whole wheat bit.
Has anyone here who may suffer from (or know someone who suffers from) IBS have any thoughts on this?
Thanks!
I don't know much, but I found this.
Dgrin FAQ | Me | Workshops
Howdy All-
So I went for my annual physical on Dec 31. Good news
No heart sounds that caused concern
So thank you one and all for the support and having this thread.
-=Brad
Pictures | Website | Blog | Twitter | Contact
Thanks David, that helps!
Caroline
So, two years later, I've kept off 40 of the 50 lbs I lost. I've begun a renewed effort to lose another 30 pounds or so, in 2009. I'm not in any rush, no pressure at all.
Fitness is such a huge part of all of this. I have been doing strength and conditioning training 5 days a week at my gym. I play competitive tennis one day in a men's league and I take a 60 minute tennis lesson one day a week. When I travel I use the hotel gym and love it. I can run faster, longer, than I ever could in my life. I'm determined to get into great shape, and stay that way.
I've never felt better in my life!
For the past two years, there's just been no meat. I had some Sushi a couple times, but that's it. I have a weakness for cheese, gotta watch that. Green leafy veggies, lots of amazing soups and veggie stews, tons of fruit, fresh / frozen, juiced.... and some whole grains.
Portfolio • Workshops • Facebook • Twitter
http://greg.wellmanhouse.net/
Swim for Them | WellmanHouse.net | AlbumFetcher | SmugShowBuilder
I'm going to check out the finances book you mention.
Oh, and I made seitan the other day. It was really easy! Just mix some ingredients, a couple of quick kneads, let it sit, form into cutlets and simmer for a bit. I made Seitan with Lemon Caper Sauce. Yummy.
Dgrin FAQ | Me | Workshops
I got back far too late to make this for dinner, but I want to give it a try. Sounds soooo easy and deelish! The traditional recipes call for several rounds of boiling, which is intimidating :smo
Photos that don't suck / 365 / Film & Lomography
Seitan
Ingredients
Seitan
2 cups Vital wheat gluten
1 teaspoon garlic powder
1 teaspoon ground ginger
1 1/4 cups water or vegetable stock
1 Tablespoons lite tamari, Braggs liquid amino acids, or soy sauce
1 tablespoon tahini
Broth
4 cups water
2 tablespoons soy sauce, or as much as 1/4 cup
3 inches piece of kombu (a type of seaweed)
3-4 slices ginger (optional)
Method
Add garlic powder and ginger to flour and stir. Mix liquids together and add to flour mixture all at once. Mix vigorously with a fork. When it forms a stiff dough knead it 10 to 15 times.
Let the dough rest 2 to 5 minutes, then knead it a few more times. Let it rest another 15 minutes before proceeding.
Combine all the Broth ingredients in a large saucepan. Bring to a boil. Cut gluten into 6 to 8 pieces and stretch into thin cutlets. Add cutlets one at a time. Reduce heat to barely simmer when saucepan is covered, and simmer for 30-60 minutes. Seitan may be used, refrigerated, or frozen at this point.
Servings: 8
Source: The Vegetarian Resource Group
Seitan with Lemon Caper Sauce
Ingredients
2 tablespoons flour, whole wheat or unbleached
2 lemon, sliced
3 lemon, juiced
5 cloves garlic, crushed and coarsely chopped
2 teaspoons capers, drained
2 1/2 cups water
2 tablespoons Bernard Jensen's Vegetable Seasoning
1/4 cup wine, white
3 tablespoons parsley, chopped
salt, to taste
pepper, to taste
cornstarch or arrowroot, for thickening
1 batch Seitan (see recipe)
Method
Spray a non-stick skillet with olive oil (sparingly). While it heats, mix the flour with some salt and pepper (to taste) on a plate. Lightly coat the seitan and then place in hot skillet until lightly browned on both sides. Remove the seitan.
Add the garlic and lemon slices, cooking until the lemons are softened, 2-3 minutes. Remove the lemons, and save for later. Add the water, vegetable seasoning, lemon juice, wine, capers, salt and pepper and simmer until the liquid starts to reduce. If you want to thicken, just add some cornstarch or arrowroot powder mixed in water to the sauce.
When the sauce is to your liking, return the cutlets to the pan to coat them all with the sauce and to heat them through. Stir in the parsley, and remove the cutlets to plates, spooning sauce over each one. Garnish with the lemon slices.
Servings: 8
Dgrin FAQ | Me | Workshops
First, I'd like to say that I ended up going strictly ETL/CS for a while, and have backed off to the 90/10 rule from Dr. Fuhrman (I still eat french fries too often). Also, I had started going to the gym 3 times a week and then doing another heavy duty workout once a week. Now, I'm down to the once a week (sometimes every other week), need to get back to the gym.
Update:
Today 01/21/09 I weighed in at 172.2 (7lbs up from my lowest weight in the last year) and my cholesterol is 182 (WOOT!), my HDL is 33 (still very low), my TRG is 75 (good) and my LDL is 135 (borderline high). My TC/HDL=5.6 which is still high, the RN said that I want that at <4.5. But comparing my numbers from a year ago, I'm really excited! I've fallen off of the exercise wagon over the past 6 months. She told me the best way to get my HDL up is to exercise more. So, I guess it's back to the gym for me! So, while I'm still in the borderline risk area for some of my numbers, they've improved across the board. If I get back to exercising regularly, I'm confident I will have completely reversed my risk numbers!
This thread still helps with motivation and new ideas for things to eat. I want to thank everyone for helping me get here! <img src="https://us.v-cdn.net/6029383/emoji/bowdown.gif" border="0" alt="" > <img src="https://us.v-cdn.net/6029383/emoji/bowdown.gif" border="0" alt="" >
I'm sure it has been discussed, but this is a huge tread...can someone tell me where the best place is to order a vitamix?
I did the same. $349, with shipping and what-not it was $400.
EDIT: Looks like the price has gone up to $379.
Dgrin FAQ | Me | Workshops
Just tried unsweetened Almond Milk in my granola, pretty good.
Any reason not to have it a couple three times a week?
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Portfolio • Workshops • Facebook • Twitter
http://www.vitamix.com/household/products/super5000/5200faq.asp
Comments and constructive critique always welcome!
Elaine Heasley Photography
Aside from what Elaine posted about the safety, I'm glad it's not glass. It's too heavy and fragile. I use this thing every day, and plastic is better, IMO.
You liking it?
As for almond milk on granola....what kind of granola? Usually it's loaded with fat and sugar. I wouldn't eat it regularly, myself.
Dgrin FAQ | Me | Workshops