Pain, Pain, Go Away!

Most food is just trash. -My mother Go to a nice restaurant and first thing, they bring out a basket of bread. Go to the grocery store and you'll find aisles and aisles of wheat products: cereal, cake mix, cookies, crackers, batter coated meat, noodles, baked goods, bread, and so on. My mother, who loves pre-packaged food, tells me most of the rest of the packaged stuff has wheat, too. And is there an office left that doesn't serve birthday cake at least once a month? How do you avoid wheat or gluten for a month? (Why should you try? Read this --the benefits I've seen from a wheat-free diet.) A suggestion: if you find it hard to stop eating it once you start, then don't start. Let me tell you about my results with moderation and total elimination. Moderation. In the late 90s, I saw a nutritionist for my acne and she said I should avoid eating wheat. I cut down on the wheat, but didn't quit it entirely. My skin saw some improvement, but that was about all as far as

I'm not into giving up foods without good reason. I've given up certain foods because, through trial and error, I've learned they make me feel lousy. Some people preach moderation, but I don't want to feel well in moderation. I want to feel fantastic, preferably all the time. For me, that's required giving up wheat, which contains gluten. When I gave up wheat, I lost weight, my appetite ratcheted way down, most of my bloating disappeared, I had more energy, and my chronic sinus congestion eventually went away, among other benefits. Your own reaction to a food is a great reason to eat it or not, but there are some iffy reasons people more or less permanently give up or moderate certain foods: An observational study stating A is associated with B isn't a good reason. (See this , this , this and this .) "Because my doctor said so" isn't necessarily a good reason, either: doctors aren't required to know anything useful about nutrition. I'm rel

Merry Christmas! In a little while, I'll be with my family, celebrating with a low-carb Christmas dinner. We'll be snacking on the low-carb goodies I made for them yesterday: low-carb chocolate peanut butter cookies, pate, roasted almonds, and some goat cheese I bought. Why low-carb? Because in the past year, cutting down on carbs has solved so many problems for me and my mother. A year ago today when I started this blog, I was eating a high-carb (~180 grams per day), low-fat, adequate protein diet. I was scheduled for a root canal. I needed acid blockers, four-hour naps every weekend, frequent meals, and visits to the chiropractor. I was also anemic and putting on weight. This, even though I ate so-called "good carbs" and worked out six days a week. In January, I cut out wheat and began slowly losing weight and feeling less bloated. In February, I cut way, way down on all carbs (to around 50 grams per day) and the fat fell off fast. My need for the naps, fre

Last-minute gifts are usually crummy--but they don't have to be. Pretty much everybody likes treats, and a lot of people prefer homemade gifts (if only for the spirit of the thing). Think about giving some delicious, homemade low-carb goodies. Just note that some people are sensitive to artificial sweeteners. Let them know if you've used that or any ingredients they might not expect. No hidden carb fudge. I've made this, and it's fantastic. Easy, too. Recipe courtesy of the Blood Sugar 101 site, so this should be appropriate for diabetic loved ones, or anyone who absolutely has to watch their blood sugar. Cinnamon-Roasted Almonds. This sounds awesome, and it's highly rated. Substitute Splenda for sugar, 1:1. I just might make this tonight. Homemade mayonnaise. An unusual gift, but my mother actually requested this. She needs a few spoonfuls of the good stuff because she doesn't want to use the lumpy, clumpy stuff from the store. She'll be pleasantly surprise

I've just figured out why I've never found it hard to cook for one person, or to make everything from scratch. It's not cooking talent--I've never invented a recipe. It's not fancy equipment--I have a basic stove, a 30-year-old microwave, a one-speed blender, a hand-crank food processor, and very basic pots, pans, cutlery and utensils--nothing else. It's not that I have a lot of time, either, being gone 11 hours a day. Here's my secret: Don't light the oven. Why this works: food that can be steamed, boiled, fried or cooked in a pressure cooker (that is, cooked on the stove top) tends to be fast and easy to prepare. Food that doesn't need to be cooked at all tends to be even easier. Baking and roasting, on the other hand, take a long time, and the recipes tend to involve a lot of steps. It heats up the house, too. Living in a house without central air conditioning, I'm opposed to lighting the oven in the summer. Baked and roasted recipes often mak

Eleven years after my nose job, my nose has finally healed. Back in 1999, I had septoplasty to straighten the inside of my nose . My doctor told me it would help me prevent my frequent sinus infections. (It didn't.) For the first time, I could breathe through both sides of my nose at once, but at the cost of constant nosebleeds. The septum (the cartilage inside the center of the nose) didn't heal until a few weeks ago. Last May--seven months ago--I started taking megadoses of zinc. The nosebleeds mostly stopped. Then a few weeks ago after reading an abstract (1) on iron interfering with zinc absorption, I began taking iron at night and zinc in the morning. (According to the article, the interference applies only to non-food sources of the minerals. Go ahead and have your surf and turf without worry.) An aside: since taking my iron and zinc at different times, I've been able to cut down on the magnesium. I went from 750 mg to 500 mg per day. Over the past year, I've ta

I wrote a few days ago that oxtail might be an acquired taste --but found that to be mostly wrong tonight when I had braised oxtail for dinner. It looked just as good as the picture on Steffen's Dinners blog , whose recipe I used, even though I made a few changes to reduce the carbs. More on that in a minute. The meat had the texture of ribs, the flavor of a beef roast, and was fatty-oily like duck. The bigger pieces tasted better than the small piece, which was a little gamey. I omitted the turnips (mostly because I don't like them), used only one tomato, and served it with mushrooms instead of pasta. That was another new food tonight--some mushrooms that looked and felt like little white sponges. I sliced one and sauteed it in butter--wonderful!