johnseberg's Profile

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PHX area with 2 kids 8, 11

It would be good to know the general location of where you're staying, like a nearby intersection.

Aug 26, 2014
johnseberg in Phoenix

Going Paleo for a month (kicking and screaming all the way…)

I could get really long-winded, but, I'll try to be brief.

I didn't eat salt when following Cordain's Paleo Diet, and I believe that was a mistake (for me). If anything, I should probably have eaten more salt, and tried to get more minerals, in general.

I also didn't have enough variety. I didn't do anything like a "Whole 30", so, I cheated. Nothing egregious, and not frequent, but, I wish I had put more effort into meal prep. For someone who is prone to sensitivities, it is crucial to get a lot of variety and rotate foods. Sensitivity can come from chronic exposure. I also believe that getting a wide variety of fiber from real food is important.

I didn't eat enough fat. Now, I eat a lot of high quality ghee, clean animal fats, coconut oil, and some avocado. I have a little bit of tree nuts, but, I try to keep the PUFA low, in general. Getting over my fear of saturated fat was an obstacle.

I thought it was all about diet (not to mention supplements), and neglected the other concepts of Paleo living. This is still a problem, but, getting better.

Aug 23, 2014
johnseberg in Special Diets

gluten free cooking

My feeling is the subject is too serious for TV.

Aug 20, 2014
johnseberg in Special Diets

Low carber avoiding restaurants

Since this thread got bumped, I'll update that I have sworn off Ruby Tuesdays, once again. My last meal (ribeye) was horrible on almost all counts, mostly due to the quality of the ingredients. At least they cooked the steak right. I really wonder what's in the "butter sauce" they top the steak with. I just don't trust any chain to serve real butter. Anyway, I've decided to buy a couple of steaks from my local rancher, and eat quality food.

I did go to a new BBQ place here in Phoenix (Little Miss BBQ) that makes TX style brisket, and it was really good. Two big fatty slices of plain brisket, and another two of pastrami. No sauce added.

Aug 15, 2014
johnseberg in Special Diets

Surar-free cake??? icing?? and no dyes??

According to http://nutritiondata.self.com maple syrup is mostly sucrose, with a little bit of glucose and fructose. I don't think there would be a significant difference, in terms of blood sugar metabolism.

I've heard advice to use grade B maple syrup for a higher mineral content. I guess that made me feel better about eating it, at one point, but, it seems like a silly way to get minerals, now.

If one's only goal is to avoid highly processed food, maple syrup might be the better choice.

Aug 14, 2014
johnseberg in Special Diets

Ads That Play Automatically

...could be a dealbreaker. I'm not installing anything to block ads, or helping to report them. Sorry.

Aug 13, 2014
johnseberg in Site Talk

Lactose Intolerance

Odd. I'm pretty sure it's illegal to be a hipster, here in Arizona. But, I've seen almond milk at several grocery stores.

Aug 09, 2014
johnseberg in Special Diets

Diabetic eating low carb but not losing weight

Yeah, I was totally ignorant of the total carbs being so high.

Aug 04, 2014
johnseberg in Special Diets

Diabetic eating low carb but not losing weight

I agree with everything except the carb part.

Aug 04, 2014
johnseberg in Special Diets

Making yogurt from Lactaid milk

Okay, I get it. Lactose (disaccharide) + lactase = galactose and glucose (monosaccharides).

That's the enzymatic reaction, and it occurs in both processes. Fermentation further processes these to lactic acid + acetaldehyde.

So, maybe fermenting Lactaid milk would work - just not as much for the bacteria to do.

Aug 03, 2014
johnseberg in Special Diets
1

Making yogurt from Lactaid milk

Are you talking about the Lactaid process, the fermentation process, or something else? Thx.

Aug 03, 2014
johnseberg in Special Diets

Making yogurt from Lactaid milk

I assume you're right, because, sugar is a necessary raw material for the fermentation process. If the lactose is removed from cow's milk, there is no sugar. I don't know if Lactaid adds back some other sugar to their milk, but, it doesn't seem so.

The 24-hour method mcf recommends is familiar. I've made good yogurt that way, but, I can't assure anyone it turned out lactose free, because I tolerate lactose. Followers of the Specific Carbohydrate Diet use the 24-hour method to make yogurt that is practically lactose free.

I have a recipe that uses almonds, honey, water, and yogurt culture to make an almond yogurt from SCDLifestyle.com people. I've never tried it, and I can't post the recipe, but, it is an example indicating that sugar is needed.

The SCD people use the most basic ingredients to avoid gut irritants like the emulsifiers found in commercial nut milk. They also prefer goat milk to cow's.

SCD sites:
http://pecanbread.com
http://www.breakingtheviciouscycle.info
http://scdlifestyle.com

Aug 03, 2014
johnseberg in Special Diets

Diabetic eating low carb but not losing weight

I think you have put yourself in an improved position to lose weight by shifting your calories from carbs to fat. Now, your body is adapted to burning fat. It's a good thing.

Any further thoughts are not really about diet, so, I won't go off topic. I'll just say that I think weight loss is often given a higher priority than it deserves.

Aug 02, 2014
johnseberg in Special Diets
1

Mock mashed potatoes

I find lactose intolerance a pretty interesting subject.

I once heard an explanation that indicated mammals are genetically wired to stop producing lactase after weaning. But, very recent genetic changes of certain human populations have had better evolutionary success by suppressing the expression. This is called lactase persistence.

I also heard somebody in the biology field (quite casually) dismiss lactose intolerance as a simple lack of diversity of the individual's microbiome.

I'm inclined to believe both things to be truthful.

Aug 01, 2014
johnseberg in Special Diets

Mock mashed potatoes

The Specific Carbohydrate Diet (SCD) makes use of "24-hour yogurt" as a way to introduce probiotics without lactose. I've read that the 24-hour fermentation method is a quicker way to get the effect of letting yogurt age in the fridge for a long time.

I successfully made 24-hour yogurt using information in this article:
http://girlsguidetobutter.com/2011/11...

I have a good dehydrator, so, it was really easy.

Aug 01, 2014
johnseberg in Special Diets

Why coconut oil?

I wanted to believe in oil pulling. The articles I've read, placing it in a favorable light, do not cite studies. And an article dismissing its efficacy mentioned the absence of any studies.

I still think it could be worthwhile, but, very difficult to justify adding the 20 minute exercise to my daily routine. Here is the point of view of one dentist who seems relatively open-minded. The oil pulling question is asked / answered in the comments after the article.

http://southasianhealthsolution.org/o...

I also get [some] coconut oil from Trader Joes. It's $1 cheaper than the store brand of my local "natural" market (Sprouts). I like the taste of Sprouts' product a little better, and find all brands to taste a little different. So, if you don't like one brand - try another. Trader Joes also wins for best reusable jar.

Jul 31, 2014
johnseberg in Special Diets

Why coconut oil?

Well, your test came out a little better than mine. It's still a single data point of an imperfect test. I wish I had more to add. My best answer to your question is in my prior post.

I'm not freaking out. I'm going to be a little more careful, and research small steps to improve insulin sensitivity. So far, I finding the usual things - diet, exercise, stress management.

If you're worried, maybe you could get a glucometer or possibly order a fructosamine test.

Jul 30, 2014
johnseberg in Special Diets

Dining near Cardinals Stadium

Good answer. OP - search this board for 'forno' to find several similar threads.

Jul 30, 2014
johnseberg in Phoenix

Why coconut oil?

My A1c came in at 5.7. I consider it a yellow flag - cause for dusting off the glucometer, and buying some supplies to see how my A1c corresponds to *reality*. My fbg has always been in the 70's.

I tend to eat low carb the majority of the time, and have some carb benders. I think those benders can be particularly damaging, because I am not adapted to metabolizing carbs. Any symptoms I may attribute to damage by glycation have decreased since I've been low carb.

I'm not going to stop eating berries, yet, but, I might increase the coconut milk ratio, and eat them with the protein meal, instead of a snack.

I've done very little with my glucometer. I noticed I could get my bg up over 200 (1 hour), eating a lot of pure starch - no protein or fat. But, it comes right down, 2 hour reading looks good. Again, that's not how I typically eat, and I am adapted to burning fat, so, no big surprise that I'm not handling a one-off bolus of carbs well.

Jul 30, 2014
johnseberg in Special Diets

Looking for good eats near Scottsdale's Hotel Valley Ho in September

Grazie is very close. I have preferred it over Grimaldi's, but, I guess it depends on what style of pizza you like.

Jul 29, 2014
johnseberg in Phoenix

Back on the diabetic diet - have to be really strict for now

Jul 28, 2014
johnseberg in Special Diets

Low carber avoiding restaurants

I've been going to restaurants quite a bit, lately, because I'm really tired of doing dishes, and missing the social aspect.

I go to places I had sworn off many years ago, such as Outback and Ruby Tuesday. It's easy to get simple meat and veggie dinners at either, even if they're nothing special. I try to prevent the bread from ever coming to the table.

I don't feel cheated at all (sorry ;^) ). In fact, I'm more patient waiting for food, now that I'm not in need of a carb fix. I used to get pretty upset when I was expecting my food, and running into delays.

I wish I had the budget to explore some places serving classic gourmet cuisine. I can handle a little flour in a fatty sauce, and I'm sure they'd accommodate a request for no starch. These might be good places to check out some organ meats that are particularly nutrient dense.

Jul 27, 2014
johnseberg in Special Diets

Re-seasoning my cast iron - HELP!

In hindsight, I don't know what I'm talking about regarding the use of a saturated fat for this application. It seems like the desired effect involves some sort of polymer formation. I don't know what would work best. I'm pretty sure I've used some cheap crap in the past, and got decent enough results.

Jul 27, 2014
johnseberg in Cookware

Re-seasoning my cast iron - HELP!

I think this is a good blog post. The methods agree with what some have posted:

http://nomnompaleo.com/post/247981157...

I would rank ghee, refined coconut oil, and beef tallow before lard. You want to use a heat-stable, saturated fat.

Jul 27, 2014
johnseberg in Cookware

Chewing versus Milling whole grains

I was reading the blog of Art Ayers, and thought of this thread. Dr. Ayers latest post: Dr. Oz Five Food Felons.

http://coolinginflammation.blogspot.c...

From the post:

Grains are not healthy for most people, because of the toxicity of gluten and hyperglycemic starch. Ultra fine milling and fast commercial bread making eliminate the resistant starch. "Whole grain" processed foods just add back the insoluble fiber that is considered toxic, because of its phytic acid content. Grains should just be replaced with whole foods, such as vegetables that contain the soluble fiber that feeds the gut flora that provide all of the needed vitamins and are required for immune system development.

Jul 25, 2014
johnseberg in Special Diets

Looking for good eats near Scottsdale's Hotel Valley Ho in September

My first thought is that it is the wrong neighborhood for the food you seek. But, I have to admit that I am becoming ignorant of the subject. Take a look at http://phxfoodnerds.com for what many Chowhounds of the past are currently saying. It also has a helpful map that links to discussions. The map seems positioned right on that area, if you just zoom in.

Jul 24, 2014
johnseberg in Phoenix

Why coconut oil?

The Paleo lifestyle is often intended to combat diseases of modern civilization, thought to have their roots in inflammation, blood sugar metabolism, intestinal permeability, toxicity, etc.

Oils high in omega-6 polyunsaturated fatty acids are commonly associated with inflammation, so, anytime you can replace them with a saturated fat, monounsaturated fat, or omega-3, that's a win. Omega-6 fats are technically essential, but, they're easy to get without any special effort - better to use something like coconut oil when given the choice.

Coconut oil is comprised of a lot of medium chained triglycerides (MCT) which can be easily converted by the body into ketones for energy. Ketones can be as good, or better, as an energy source for most bodily functions. Ketones can even be produced in the presence of moderate amounts of glucose if the MCT intake is high enough.

Parasites can often be a factor in intestinal permeability, and they can be weakened by feeding them MCT. Coconut derivatives are often used for treatment (I am not a doctor).

Refined coconut oil is suitable for cooking at high temperatures without creating a lot of toxic byproducts.

Personally, I am using animal fats for higher temperature applications, but, I don't cook anything really hot anymore. I never heat olive oil, and don't use many other vegetable oils at all. I have some red palm oil, nut butters, tahini, and that's about it. I have more beef tallow than I can use, and it comes from a clean, grass-fed source. I don't keep *refined* coconut oil in the house.

Virgin coconut oil is to be used cold or with gentle heat. I'm not afraid to use it to bake vegetables, but, I wouldn't get up to roasting temperatures.

Sometimes I make some fat snacks that are mostly coconut oil with a little butter (ghee) and almond butter.

I am also of Northern European heritage, and I think it is significant when considering my genetic makeup. I don't give it a lot of weight, though. It's a small piece of a much bigger picture.

Edit: I should add that I eat a fair amount of coconut fat in the form of coconut milk. With berries, it serves as my ice cream substitute. The berries have plenty of sugar, for my taste, and the fat slows down the digestion. I have good blood glucose regulation (allegedly). I just had an A1C test, yesterday, so, we'll see what that says. Doctors have never indicated any sign of a problem, but, I'm not finding much comfort in that, these days.

Mock mashed potatoes

Your point on carb cravings is very good. I can't blame you for dismissing research funded by National Starch and scattered anecdotal evidence.

Going against conventional advice, this guy controlled his blood glucose with a very low carb diet, without medication. Crazy, huh? I guess this is the type of person that would experiment on himself with raw potato starch. He blogs about it, here:

http://www.diabetes-warrior.net/2014/...

Jul 20, 2014
johnseberg in Special Diets

Dreamfields Pasta for a diabetic, are their low carb claims a hoax?

I heard the excess settlement funds of the class action will be donated to the American Diabetes Association. Maybe they'll use the money to denounce low-carb eating?

Jul 18, 2014
johnseberg in Special Diets

High Produce Paleo

Given the clinical meaning of the word "essential" the answer might very well be "no".

There are many examples of healthy people on very low carb diets that don't seem to have any digestive issues, or, maybe they just don't talk about them. Certainly, prebiotic fiber and resistant starch in your diet have an influence on the composition of your gut bacteria which is thought to be favorable. Good science in this area is flooding in, but, I think we know very little, at this point. Personally, I think the need for insoluble fiber has been overstated.

Edit: I should add that even very low carb and ketogenic diets can have more fiber than the SAD. For example, the Wahl's Paleo Plus is six cups of non-starchy vegetables per day. Still, the percentage of calories from carbohydrate is very low.

Jul 14, 2014
johnseberg in Special Diets