I have been off grains, sugar, legumes, soy for quite some time and yet my asthma/inflammation is still bothering me (everything else seems to have cleared up) The meat/eggs program with high fat will only work if I buy only free range products as I am also sensitive to arachodonic acid. I am now in the process of eliminating dairy to see if that helps but then what is left to eat?

Any and all suggestions are appreciated.

The list of foods I eat is very small indeed. I've just gotten used to not having much variety. My hunger is so low that I don't really care anymore about variety, recipes, etc. If I could, I'd just quit eating altogether. It seems the only time I felt pretty good was when I was fasting.

I basically eat grass-fed meats and fats, wild fish, free-range Omega 3 eggs, ghee (the only dairy I eat - it has no casein or lactose), coconut & CO, cultured veggies (small serving every day), occasional nuts (almond, pecan), flaxseeds, walnut oil mayonnaise.

Jen I am with ya. My meals are pretty simple and it works for me...

There is something about eating high fat (75%), moderate protein (20%), and very low carbs (5%) that, for me, creates a whole new perspective about food, unlike I've ever felt before. It's as if food gets relegated to a little corner of my awareness that is reserved only for "physical sustenance." Food no longer feels like it's tied in with emotion, celebration, cravings, etc. I'm not pulled toward indulgence by the clock, by the calendar, or by emotional discomforts and longings. I simply eat when I am hungry until I am satisfied; then it's out of my mind for most of the day.

For me, there's definitely a feeling of eating to live rather than living to eat. My priorities are all shifted around now. I used to be enamored with gourmet food and the subtle, savory nuances of gastronomical delights. Now, I simply don't care. It's not that I don't like sumptuous food. These days, a fatty ribeye grilled rare with a touch of salt is a culinary masterpiece.

The freedom I'm enjoying with this shift in priorities is exquisite, and I have no intention of reintroducing foods that I know would be distracting for me. To paraphrase a friend of mine: "My health and my peace of mind is much more important to me than the party in my mouth."

Well said Jen.

Ditto me. I, who used to have such shiny, thick lustrous hair, and a skin that glowed without any facial or night cream, suddenly landed with dry lustreless hair and skin on the D Ornish diet. The shine in my hair and skin came right back -- I think in a matter of weeks -- when I began Atkins --

So true, Jen -- I couldn't have put it better --

Jen, I feel the same way on my 65% fat, 25% protein & 10% carbs WOE: finally at peace after 35 years of yo-yoing and feeling miserable. Now I feel and live like a "normal" person.

I have to second (or third) that...I feel better than I have ever felt on 65-70% fat and between 20-60g carbs. Not only are my starch cravings gone (and chip cravings, which I think were really my body screaming for fat!) but my skin has cleared up and looks fantastic. And I may be crazy, but my hair colour has suddenly gotten a boost - all the red is coming out, and it's not from the sun.

Jen, I love your coconut oil 'cookie' idea! I take 1-2T a day just off the spoon or in some coconut milk, but the cookie would be more fun. And a perfect lunch, since I am so rarely hungry then.

lynnp, the weblink doesn't seem to be working -- I was interested in reading it -- could you give it again, please

We in India make home-made ghee. It's quite easy to make. Here's how :-
Boil whole fat milk.
Refrigerate overnight.
Skim off the thick cream, and place in a collection bowl, and refrigerate.
Repeat this cream collection for several days, until you have a bowl full of cream.
Now, churn this (or whip it) cream until it turns into butter. Takes about 10-15 minutes by hand.
Now melt this butter over a stove (moderate heat), constantly stirring it with a spoon or spatula.
The butter will begin melting into transparent liquid -- which is ghee.
A white residue will begin forming. I like to keep stirring it on heat until the residue turns a rosy brown (the ghee gives off a heavenly aroma), add a smidegen of salt -- just a few grains -- makes the ghee grainy.
Now, remove from heat, and strain the ghee out and bottle it.
The brown residue is delicious too.

Reading thru this amazing thread to get more inspiration. Thank you.

What does one do with Brown residue? (I did not mean to sound like Dr Suess... )

Do you keep re-boiling the same milk?
Thanks!

I believe http://www.nutritionandmetabolism.c...2/1/25/abstract is the article (abstract) that Lynn cites, for those who want to see text without pdf characteristics. Looks interesting.