Fri, Apr-17-20, 05:10
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Senior Member
Posts: 14,868
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Plan: Carnivore & LowOx
Stats: 220/130/150
BF:
Progress: 129%
Location: USA
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Quote:
Originally Posted by CarlieW
Have any of you ever had a "hunch" that a particular food was not your friend?
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January of 2018 I was suffering my worst autoimmune flare ever. This was in the midst of a terrible virus making the rounds, putting DH really low down, making me miserable while I shouldered a bigger burden of errands and housework. The stress was incredible and I knew my carb load had crept up, but something more was going on.
I went on a complete elimination diet, basic beef/salt/water for three weeks. My body responded immediately and things got dramatically better. With this encouragement, I carefully added every single food to my new eating plan, one at a time. This is what I am living now.
NO to all: - sugar, except certain small amounts buffered by fat
- gluten, which had misleading names
- corn, which turns out is a cross-reactor with gluten
- lectins, which I had never realized and covers a lot of territory
- soy, wherever it lurked in the food supply
- nightshades, which became obvious once in isolation
VERY LIMITED: - fiber, even stuff like salad greens
- plant toxins, since I didn't realize there were so many of them
- unfermented dairy, stick to high fat types like cream
Issues in category: - chicken, except dark meat from pastured sources
- fruit, okay in low-sugar botanical-fruit forms like berries, cherries, cucumber, olives, a bit of tomato sauce (can't explain, but I'm grateful)
- nuts, okay except legumes like cashews and peanuts
- sweeteners, erythritol or monk fruit seem okay, but still keep it low and infrequent
- snacks, are just a bad idea, I can have fruit with a meal but not alone
I am listing it all out so you can see just how dangerous "normal" can be to a sensitive person. We all know the damage the SAD can do, but so many foods even common in cultural traditions can be so much more damaging than they used to be.
Sure, our ancestors may have done okay on beans and rice, but now these foods are covered in pesticides and Round-Up. They aren't prepared in ways like soaking or sprouting or fermenting, which lessened a person's lectin load. Now it's both barrels aimed right at our digestion.
Just to show you what's left, here's my Happy List. - SEAFOOD, which is mostly canned in my location, frozen shrimp, all of which is helped by Primal Kitchen products
- EGGS, which are pasture-raised and versatile and I make sandwiches as omelettes
- MEAT, at this point that's humane-raised ground beef and pork cuz finance
- COLD CUTS; which are mostly fermented, that's my story and I'm sticking to it
- CHEESE, which is fermented and I can so deal with that
- SOUR CREAM and CREAM CHEESE, which is a new staple, from salad dressings to keto cheesecake
- NUTS, which lets me have flours too, almonds, walnuts, pistachios, pecans, macadamias
- BERRIES and CHERRIES, which have long been my favorite fruits, love it when a biological plan comes together
- PICKLES AND OLIVES; and what else goes so well with cheese?
- SALAD: which is an excellent carrier for all kinds of goodies, and seems to be the one veg I can deal with
- CHOCOLATE and COFFEE, thank the heavens!
I have never eaten better, or felt better, than before. So I don't focus on what I'm giving up, unless I'm going to include stuff like headaches, joint pain, poor sleep, gastric distress, brain fog, anxiety, autoimmune flares, and oh yeah: blowing past my weight loss goals.
I'm now at the lowest weight of my entire adult life. Effortlessly.
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