I keep meaning to "get into" the organ meats, but I need a good source. I've got a 90% chance of my own issue (seeing specialist in a few days, finally!) being auto-immune, so I'm on the Wahls train now!

This was my "gateway" recipe into liver, the pastured chicken liver easily found at the farmers market.
http://balancedbites.com/2011/05/ea...liver-pate.html
Use it as a veggie dip.

Wahls and others recommend the adding to ground meats method. Try a spicey meatloaf recipe.

Marking for future reference.

I added a pound of chicken liver to chili once and thought it tasted great (rest of the meat was beef). I tried to add beef liver to chili once and it was hideous!

An update on Dr. Wahls, a new podcast with Dr. Mark Hyman.

https://drhyman.com/blog/2018/08/15...dr-terry-wahls/

She is holding a webinar tomorrow (Aug 16) evening. Here's the link https://instantteleseminar.com/Even...ad8a047669837cd

Wanted to push this post up since it has so much good info about The Wahls Protocol.

I am currently listening to it as an audiobook, but while I am learning lots of things, I am not going to follow it myself, despite being in the midst of my worst autoimmune flare yet.

Personally, I am using the autoimmune protocol in the book, Arthritis, the best thing that ever happened to me. This author took care of his psoriatic arthritis with Carnivore, with lots of credit to Jack Kruse. I am doing the Ketogenic approach with an average of 10 carbs a day. Three weeks in and seeing improvements.

I have a real problem with fiber: ONE flax cracker causes a uproar a few years ago. Dr. Mike Eades is not a fan of fiber, GutSense.org flatly advises people avoid it, and Dr. Georgia Ede has been on fire lately with information on how there’s lots of good stuff about vegetables in the lab, but in the body, the bio-availability is actually a big question mark.

Since it was careless carb creep that seems implicated in my recent issues, lowering the carbs drastically seems like the best plan.

Absolutely nothing against Dr. Wahls. Can’t argue with results! However, a lot of what Dr. Wahls discusses is imposed as her medical study requirements. She’s supposed to have people do exactly what she did: and she’s got problems with eggs and dairy.

I have followed the Wahls protocol successfully in the past. Since I cannot eat dairy or eggs either that part fit right in with my requirements. I went through a fair amount of time when I couldn't tolerate fiber. Then things began to clear up with my gut issues and I went back to having large daily salads. That's when I started following the Wahls protocol. That worked for a long time but then some gut issues developed and I have just recently (this past week) gone back down to very low carb very low fiber and things are clearing up again. I am eating less than 10 net gms of carbs a day and am close to being carnivore. I still wonder about the micronutrient thing but it's always a balancing act and for right now this seems to be working. My definition of the optimal diet for me seems to change over time but I think I will stick with my almost carnivore diet for a while and see how it goes. I still believe that the Wahls protocol is a great way to eat and based on sound principles.

I agree. And what everyone needs to remember is that it varies by the individual.

I also read a third book that was excellent, The Hidden Plague by Tara Grant, who had Hidradenitis Suppurativa. SHE tested all foods, found no problem with dairy, but is very reactive to nightshades.

Dr. Wahls, multiple sclerosis, has problems with dairy and eggs, but she ate small amounts of meat and lots of vegetables.

While Phil Escott, with psoriatic arthritis, went all meat and has no interest in anything else.

All of them still doing well after years.

Myself, I always felt better after eating plenty of meat. And about a week ago I had healthful veggie slaw with the same sour cream dill dressing I’ve been using all along, but this time I had a severe digestive upset.

DO WHAT WORKS.

Cream and eggs are pretty important to my diet causing no issues in GI. As long as I stick to cooked and tender (no stems) veggies, I think I am OK. Definitely no high fiber crackers for me either.
All Meat is OK for me as long as it's fresh, unlike what I ate last week that made me very sick, but that's another story.

Another angle is avoiding poultry, per Dr. Kruse. He says these sources have been so messed with genetically, so poorly housed and fed, that it is basically an anti-nutrient. My free range eggs will do.

This is no hardship, since I find poultry flavorless. Which also tells us something.

Chicken is the one meat protein that I absolutely cannot eat. It makes me nauseous. I haven't had any in years. I definitely have a sensitive system. It may drastically reduce my food choices but it makes life simpler now that I have it pretty much figured out.

Dr. Wahls has influenced me to add mushrooms, which seem to agree with me. Made a bacon mushroon frittata that rocked.

She's also big on seaweed, so I got a big bag of dulse. Here's a fun article about it:

Seaweed, Aisle 4: Why This Bacon-Flavored Superfood Could Be the Next Kale

I was buying seaweed a couple of years ago when I found out it has little iodine compared to Kelp.I wonder if dulse has any?

According to this lots:

http://www.wholefoodplantbasedrd.co...dine-and-dulse/

But down on all kinds of other seaweeds. Vegan maybe.