this page is the core of the biofilm/microbiome carbohydrate diet

    the scd legal/illegal  list  is a useful cross reference


the Bcd versus the Scd          what to do for ADD          additives


herbs and spices          hemp milk          dairy         


removal of concentrated sweets


fruit and vegetables          fruit, vegetable juices, alcohol, water


vegetarianism


goitrogens          lectins


collagen and gelatine          cathy lynn's broths


meat,  ground/minced beef,  testicles,  RNA,  offal,  thyroid


dark beef and lamb the result of bad biofilm?


eggs          fish, fish oil, vegetable oil's  &  EFA's/PUFA's


animal and other fats


supplements          die off          prebiotics ,  probiotics ,  yogurt


saccharomyces


gamma linolenic acid, iodine and selenium augment tight junctions


cooking, cooking utensils and food processing


pasteurization, homogenization, yogurt


microwaving


irridation


packaging and food containers;  bisphenol A


timing of eating foods


relaxing the Bcd/Scd


air travel advice


the BCD VERSUS the SCD

the differences are actually quite complex so i am thinking of simplified ways of putting it


one is that the BCD is basically dependent on enzyme supplementation and the compendium™ co-supplementation


another is that all BCD legal fruit needs to be pasturised except for very fresh good garden quality lemons (within several hours of picking)


the effects of not doing so are subtle and insidious because of the yeast spore/biofilm issues in most fruit


the BCD is not in favour of  high protein  diets


the effect of the protein to carbohydrate ratio on the microbiome is very new science and i never saw elaine mention the subject !


excess nitrogen from protein unbalances the microbiome and complex carbs/plant fiber have an oppositional effect to rectify  this imbalance


warm milk with enzymes is ok if tolerated and good milks are  goats  milk and the A2 cows milk


the digestive utilization of calcium and iron with goats milk is  higher  than for cows milk which is not necessarily a benefit,  at least in adults !  : o)


A1 and β-Lactoglobulin are  problematic  proteins in milk


goat's milk is naturally low A1


sheep's milk has the highest protein completeness and has the highest nutritional value


laura says that sheep's milk yogurt is well tolerated which i also find !


it's a bit speculative but i think intact proteins in milk confuse the immune system, even with peptizyde


however we do need milk, especially the whey portion, so it's a bit of mix and match


A2 milk may  promote  glutathione in older people's brains but i find i do best with small amounts heated and mixed with peptizyde !


when i go on my weekly/bi-weekly visit to town, i expect to be virally exposed and hold off on sunbathing or using my uvb lamp and now also milk for that day


lactose tolerance will be an issue for some depending on their genetics  article


i guess SCD assumes lactose intolerance but the BCD doesn't !


there are enzymes available geared to lactose


zyme prime  has  lactase (an enzyme that digests lactose) in !


in general cold/iced drinks, especially cold milk, are bad, lets the biofilm get away in the stomach


bcd agrees with 96% of the scd illegals list with the proviso of fruit pasturization and also excludes most nuts and nut flours but i find almond meal ok and possibly quality  fresh walnuts 


nuts may be ok cooked and almonds are a big staple of the scd diet !


shredded coconut and coconut flour are also sorta ok


carrots and parsnips will need to be removed by some


it also takes a more sophisticated approach to fruit and vegetable suitability depending on season, growing conditions and time in the cool store as well as recent breeding changes altering the sugar makeup


cooking methods are instrumental with bcd as a part of improving food digestibility and avoiding toxic artifacts


the BCD is a cooked foods diet and quite anti the raw foods approach


there's a strong natural seasonality to food quality


if your day has been messed up, rather than eat close to bedtime, it's best to just straight drop the the meal/food so you wake up ready to eat a big breakfast !


the digestion slows right down when you go to sleep, so you don't want the food just sitting there, accessible to the microbiome !


when we get ill the gut puts down a sugar  layer  over the walls of the small intestine as a food source for sugar oriented bacteria since with illness food intake is restricted, particularly from a loss of the ability to forage


this is important because what left in the gut without food is the walls of the intestine and one could imagine protein oriented bacteria getting stuck in which is why i take a teaspoon of jam in hot water daily when i am fasting


this  study  says water only fasts don't reverse IBD pathologies, but a fast-mimicking diet does


anyway i think this problem of moving the microbiome composition away from sugar to protein utilizing bacteria means fasting or fast-mimicking requires care, but there are strong potential benefits, especially for health and weight loss


once in my early twenties i didn't eat for a week with a very bad flu and that seemed to work ! :o)


and  later


fasting  revamps  the intestinal and general immune systems


the longer the better in terms of the general immune system !


illys  writes/tells

andrew, eileen, have either of you ever read the SCD intro diet ?

cheesecake made with honey, and welches' grape juice or apple juice to drink while waiting for the book to arrive. completely BCD incompatible

also, juiced based sweetening for gelatin desserts, and honey or sacchrine for sweetening it. that's madness

my  reply

the mad women on pecanbread made the scd worse than it originally was with all their need for sweet and pastry/bakery substitutes !

neither the scd or the bcd recommend stevia  (scd illegal actually!)  and liquorice/liquorice root is scd illegal !

sweeteners, natural or artifical seem to cause problems

________________________

wheat is somewhat pre-biotic, the BCD and SCD instead get useful bacteria from yogurt and probiotic's (like the lactobacillus gg), tho the bcd is much more muted in this than the overboard approach of the pecanbread scd


“spanish researchers analysed the gut microflora of ten healthy subjects with an average age of 30 assigned to consume a gluten-free diet for one month. consumption of the gluten-free diet did not change significantly the normal dietary intakes for the volunteers, except for polysaccharides, which were reduced.


analysis of the participants' faeces showed that bifidobacterium, clostridium lituseburense and faecalibacterium prausnitzii populations decreased following the gluten-free diet patter, while populations of enterobacteriaceae and escherichia coli increased.


markers of immune health, such tnf-alpha, interferon-gamma, interleukin-10 (il-10) and il-8, which would be produced when the host's immune system is challenged, were also reduced following consumption of the gluten-free diet.”


a good explanation of  gluten


it is a distinguishing factor of both the BCD and SCD (the more original haas and elaine gottschall versions, not the pecanbread version) that a lower overall level of bacteria and biofilm is targeted rather than simply attempting to swamp the stomach and intestine with "good" bacteria as per diets like gaps and bed that promote the use of highly biofilmic fermented food


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the basic problem is that there is only partial recovery of a damaged gut at best, and thats all there ever can be


that's just reality


bcd/scd attempts not to normalise yeast/bacteria/biofilm, but to reduce the total load of the biofilm as well as some encouragement of a more utilitarian biofilm


even yogurt and soft cheeses can be problematic from this point of view !


digestive enzymes are important in effecting this concept of reducing the total biofilm load


both macbride (gaps diet) and gates (bed diet) make the same mistake in trying to restore some normal state that never can exist


BED is a biofilm promoting diet that fills its   insane devotees   with uncontrolled spores and live cultures that fries their brains in toxins, a little reading on the web will convince you of the reality of the situation


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the low salicylate diet is a reduced biofilm diet but doesn't grasp the theory correctly nutting away on salicylates which can't be cleaved out or even identified in the way and ways they claim!


i notice some testinomials on sue dengate's website get a significant improvement on the low salicylate diet, i think this is mainly due to the reduced biofilm effect and perhaps the houston no fenol enzyme has the potential to help reduce their phenol problems which they are classing as salicylates !


from sue dengate's “fedup”  testimonials  page


“It suddenly occurred to me that I had been giving Isabella her favourite juice every morning, sometimes two cups. It was V8 Tropical juice which says it has no preservatives etc but I didn't realise about the salicylates. I stopped it that day and told her I had run out and had to go to the shop to buy more! (Saying that helps to avoid an argument!!) To my amazement her bad tummy pain stopped that day! I haven't given her the juice since and it's been about 3 months. Her gums got better, her fissure got better and her bad breath went away”


sue dengate's approach also removes most food additives !


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the “right” foods are never addictive, you have to notice the addiction itself as a sign of a problem with the food


when you crave a drink or food and have to have it , the problem is either chemicals going straight to the brain or the biofilm  modulating  signalling compounds in the human system !


even semi-addictive is not ok


_____________________



i wonder if laura is developing insulin and blood sugar issues?


she's getting more needed slow release sugar from the new inclusion of oatmeal, sweet potatoes and whey but it's also much more biofilmic


it's a weakness of scd that it can make blood sugar issues worse, bcd gets around it by the compendium supplementation (particularly chromium) lowering insulin resistance and promoting pancreatic sufficiency


there's a basic trade off between more slow releasing sugars and increased biofilm toxins, L. is now well into the toxin arena, but getting some desperately needed slow release sugars which is what makes me wonder about insulin resistance and pancreas insufficiency


the brain needs sugar, if it is forced to metabolise fat then it switches into a different mode downsizing the brain and energy consumption which is how ketogenic anti-seizure or brain tumor diets work


people think they can ignore what i say but you are then up against the consequences of not doing something right, because that's what i take an interest in, being right, not making an investment in fixed ideas then spending the rest of my life holding the fort


my shoulder is pretty much better btw, only work and attention to detail has steered me through it


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gluconeogenesis is metabolically very expensive compared to using ingested sugars and the body reacts accordingly


we could all live on fat and meat if it were otherwise


i guess this is the basic problem of diets, you need gut health but you need dietary sugars for the brain or it downsizes


however, fat is an easier fuel than sugar for dysfunctional mitochondria  to process  !


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its just amazes me how the extra complexity of scd and bcd is the insurmountable barrier, even before supplements and this is the fundamental divide on the health boards, those prepared to engage the correct theoretical dietary basis of bcd/scd and all the other flakes with their "dawn of the living dead" message boards and message board empires or medical arselicking


the zone diet is medical arselicking btw, so is gfcf and natasha macbride


the gfcf diet is actually the medical version of scd, i.e. downsized in a way sure to ensure ongoing illness


macbride's  “gaps”  (between the ears?)  diet is a toxic plagiarism of scd, elaine gottschall was always very good about what must have hurt


what fascinates me is the way no-one is interested in getting better, either they are ill and only seem to want to pass the time in as painful and as fruitless way as possible , or they want to rip out the BCD for what little portion they can wrap their brains around which to date has been very very little.


i should be grateful for that i suppose, no doubt they will be in boots and all when i die, hopefully they will have to wait a very very long time



WHAT TO DO FOR ADD

Eileen writes:


I have a now 15yr old daughter, very AS, Used to also be ADD and I mean Very....


The thing that almost immediately addressed this issue was complete change of diet, pulled bread/flour based foods, sugars, colours, flavours, additives of every kind, Basically anything in a packet tin or bottle, Used some Candex for yeast overgrowth issues, We eat BCD now which is high nutrient, anti yeast promoting.


What you eat is a huge part of any "detox" and no amount of supplementation is going to move mountains without that aspect being a big part of the whole pic, not forgetting EFA's/PUFA's.


Needless to say being on the compendium supplements brought her huge gains with this issue also, they work in tandum or synergies as Andrew often says.


________________________



if adhd is getting worse, that's biofilm toxins


the basic problem is we feel best with fruit, starch and cereal sugars in the diet because preferentially the brain likes a lot of sugar in slow release


but what's best for the gut is no sugars at all


several days ago i developed mild IBS on roast pumpkin twice a day for a while and pasturised fruit almost daily, sometimes quite large amounts


the IBS worried me enough to go out and shoot some wallabies for offal, fat and collagen and that's what i ate, (and drank a collagen broth from the feet and paws)


i temporarily dropped eating any fruit and pumpkin and included a bit of pressure cooked baby carrot which seems to have a prebiotic effect, swede/rutabaga might be even better and broccoli and cooked celery  (with leaves)  also have an anti-biofilmic effect !


mature carrot needs pressure cooking for an extended period !


“ plantain and broccoli fibres (5 mg/ml) reduced  penetration  of the gut wall M cells by E. coli  (associated with chron's and inducing inflammation)  by between 45% and 82%, while leek and apple fibres had no noticeable impact

by contrast, the emulsifier polysorbate 80 substantially increased translocation ”


i also took some candex and oreganol (away from food), and used my uvb lamp for skin vitamin D


skin d/vitamin d upregulates the body making its own natural antibiotics and anti-inflammatories


i am really pleased i could apply the theory and get better quick like that within two days really


the issue is always survival and when one gets a bit better the extra stuff gets stacked on until one is driven back to survival again



ADDITIVES

modified maize starch  (E1442)  is doubly SCD/BCD illegal

once as a starch and twice as crosslinked so its not digestible

you are being fed a poison for the sake of good  “ mouth feel ”

i think generally all the  failsafe  additives to avoid are BCD illegal, although some or most of what failsafe regards as  “safe alternatives”  are also illegal in terms of the BCD !


an excellent  article  by sue dengate on an april 2007 trip to nepal and the recent bad influence of food additives on the children there


potassium sorbate  (E202 under the australian/new zealand/uk system)  is illegal under my revision  (legal on the btvc website)  and is neurotoxic


one off use of a product like kalamata olives in brine and with potassium sorbate as a preservative may be permissable because you possibly get an antifungal synergy between the olives and the potassium sorbate so it may have some effect as a stomach antifungal


however  on balance i find it  (hoyt's olives !)  problematic  ( making for fatigue ? )  and proscribe potassium sorbate !


olives belong to the fruit family, i quite like kalamata but they need to be cooked/casseroled at say 85 - 90C for half a day or longer to improve the digestibility on top of their previous debittering processing !


most likely sodium (E210) and calcium(E203) sorbate are illegal as well


stomach irritation can be an effect of sodium sulphite (E221), also asthma attacks


some emulsifiers are a problem


“ emulsifier consumption  (ed. polysorbate 80 and carboxymethylcellulose/cellulose gum)  changed the species composition of the gut microbiota and did so in a manner that made it more  pro-inflammatory 

the altered microbiota had enhanced capacity to digest and infiltrate the dense mucus layer that lines the intestine, which is normally, largely devoid of bacteria

alterations in bacterial species resulted in bacteria expressing more flagellin and lipopolysaccharide, which can activate pro-inflammatory gene expression by the immune system ”

“ the dietary emulsifiers carboxylmethylcellulose and polysorbate 80 alter the composition of the intestinal microbiota and induce chronic low-grade inflammation, ultimately leading to metabolic dysregulations in mice

as both gut microbiota and intestinal health can influence social and anxiety-like behaviors, we investigated whether emulsifier consumption would detrimentally influence behavior

we confirmed that emulsifier exposure induced chronic intestinal inflammation, increased adiposity, and altered gut microbiota composition in both male and female mice, although the specific microboal taxa altered following emulsifier consumption occurred in a sex-dependent manner

importantly, emulsifier treatment altered  anxiety-like  behaviors in males and reduced social behavior in females

it also changed expression of neuropeptides implicated in the modulation of feeding as well as social and anxiety-related behaviors ”

a lack of fiber in the diet also has a similar  effect  !


titanium dioxide is BCD  illegal  !


it also is a causative or associative  agent  in type 2 diabetes


 annatto  (E160b european system),  allura  (fdc red #40 - E129)  and  tatrazine  (fdc#5 - E102) are bad


annatto can cause IBS and behavior issues      failsafe         ibsnomore


aspartame is bcd illegal, it changes  oncogene  and suppressor gene expressions


it also  blocks  the action of a gut enzyme called intestinal alkaline phosphatase that can prevent obesity, diabetes and metabolic syndrome


it also can be a factor in fibromyalgia if taken regularly !


“  six FDA-approved artificial sweeteners were found  to be toxic  to digestive gut microbes ”


sulphur dioxide is one of the better tolerated preservatives, dried apricots with sulphur dioxide used as a preservative seem ok, i rinse, soak for 12 hours and then boil them, and they seem ok


maltodextrin is scd illegal and a great biofilm feeder


maize thickener  (E1442)  which enables the manufacturers to put more water in the product while retaining a smooth mouth feel and even consistency, is a cross linked starch, poorly digested and promotes malign biofilm with the toxins from that biofilm giving a strung out feeling


________________



sodium benzoate (a preservative) is a polyunsaturated fat, and seems to be cumulative in the brain, having a subtle bad effect on it.


it damages an important area of the DNA in the mitochondria


"And there is a whole array of diseases that are now being tied to damage to this DNA - Parkinson's and quite a lot of neuro-degenerative diseases, but above all the whole process of ageing." - professor peter piper, sodium benzoate and aging researcher, university of sheffield


S. writes that "myself and sons cannot tolerate anything with benzoate preservatives or nitrates, like in meats. Gives us headaches, and we get red under the eyes."


"Glen Lawrence, another chemist who conducted benzene testing for the FDA back in 1990-1991 and a co-author of the 1993 journal article, has also confirmed to BeverageDaily.com that sodium benzoate and ascorbic acid do react to form benzene in soft drinks.


His study showed that ascorbic acid initially reacted with metals, such as iron or copper, found in the water to create  “free radical”  particles known as hydroxyl radicals.


Sodium benzoate, meanwhile, breaks down into benzoic acid when placed in acidic conditions, such as in a soft drink.


The hydroxyl radical attacks the benzoic acid, removing the carbon dioxide from it and leaving benzene in its wake. Lawrence's study said this reaction could take place “under conditions prevalent in many foods and beverages”. "


my opinion (Andrew) is that there may be other sources of hydroxyl radicals than reactions from vitamin c and benzene be a hidden issue with other products using sodium benzoate ---- in australia i suspect the buderim ginger 'refresher' of having this problem.


the basic problem with preservatives as used by the food industry is they rely on one or two preservatives in relatively large doses which always turn out to be toxic, instead of the approach that say fruits naturally take with a complex synergy of preservatives each in very low doses


plants want you to eat their fruits to spread their seeds, but not necessarily eat a lot of their seeds, as this places the plant at risk of an animal or bird specializing in its fruits.


________________



charlie  sheen  rather  ‘ fruitlessly ’  promoting  “ tiger juice ”  which used to be the multi-level rage with the autism board mums, interesting to see it's still around  ( 11th march 2011, he may have already contracted  hiv  at this point, bizarre reading actually, totally manic ! )


xango ingredients:


reconstituted garcinia mangostana juice from whole fruit puree, apple juice concentrate, pear juice concentrate, grape juice concentrate, pear puree, blueberry juice concentrate, raspberry juice concentrate, strawberry juice concentrate, cranberry juice concentrate, cherry juice concentrate, citric acid, natural flavor, pectin, xanthan gum, sodium benzoate.


xanthan gum and pectin are  scd illegal  !


basically it's hugely biofilmic with probably quite a high dose of sodium benzoate as an anti-fungal and preservative


sodium benzoate is a neurotoxin


it's probably addictive in a similar way to verjuice !


i maybe once in a while put a teaspoon of jam in hot water as a drink


in certain circumstances the pectin in jam may act as a prebiotic, however it needs to be borne in mind it is a fementable polysaccharide


when i fast for a day or so like for a bad migraine or some ghastly virus, the stomach becomes empty and favours protein digesting microbiome over the sugar and carbohydrate digesting microbiome . . this bad because the stomach lining is protein . .


so i take half a desertspoon of jam in hot water to feed the sugar and carbohydrate digesting microbiome . . .


interestingly fasting looks to be an  effective part  of weight reduction for the obese


“ obese women who followed a diet in which they ate 70% of their required energy intake and fasted intermittently  lost  the most weight ”


________________



alginates, seaweed thickeners and xanthan gum are biofilm feeders


seaweeds contain organochlorides as well as arsenic


TBHQ   (E 319),  BHA  (E 320),  BHT  (E 321)  - antioxidants - used to preserve oils are BCD, but not SCD illegal, they interfere with sleep !



_______________________



ethoxyquin is BCD illegal. it's not generally in supplements or human foods but may be used in paprika and other dried herbs and i suspect it can be chicken and cattle livers from feeds incorporating vitamin A additives.


it's neurotoxic, shortens sleep times and unfortunately endemic in pet foods.


from a who_knows post by S.


"Maybe this is the case where you are, but in the US, ethoxyquin is banned in most people foods, but the FDA has okayed it as a preservative for commercial paprika and commercial chili pepper, in amounts above the stopping point level allowed for residue from use in pesticides for unorganic fruits and vegetables. Traces thus can be found on conventional fruits and vegetables as well.


pubmed listed study: "Ethoxyquin in commercial paprika up to 63 ppm, in commercial chili powder up to 20 ppm..."



-----------------------------



HERBS & SPICES

the problem with herbs is the effects are complex and mixed and the side effects come to the fore eventually


they are medicinal drugs and actually used to be used medically


watch out for mercury and lead in asian sourced dried herbs and herbal concoctions, a lot of asian medicine is still medieval and lead and mercury were used theraputically then and also possibly as preservatives


“  evaluation  of antimicrobial activities of commercial herb and spice extracts against selected food-borne bacteria  ”


celery, cloves, rosmary and sage appear to offer the strongest anti-microbial action by quite a wide margin over the rest !


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nutmeg is neurotoxic and forms dna adducts in the liver. it may be one of the ingredients in the coca cola 'secret formula' and in other cola drinks.


not recommended except in limited use as an anti-biofilmic in cooking !


S. writes


"Wow. I thought I had developed a new allergy when I made SCD gingerbread with nutmeg. Became nauseous and "wifty" while driving. Haven't made that recipe since. (I used real nutmegs and a grater, 1/2 teaspoon worth, so might have been more potent than pre-ground?)"


V. writes


When I was 15 I had severe boils on one knee. After suffering for quite sometime, using soap and sugar poltice to draw the gunk from inside someone told me to take a teaspoon of nutmeg in a glass of milk daily for 7 days . After the 7 days were almost up the core of the boils came out and I have never had one since (which is what they predicted)


andrew's comment: it appears to be antimicrobial against a form of staph.


staph is a skin biofilm and may be indicative of a skin/oral vitamin D deficiency


a comment off the web: "Many years ago we took 1/4 teaspoon of freshly ground nutmeg three times a day to clean the blood to get rid of boils abcesses and carbuncles. This worked when nothing the doctors could do worked"


D. writes


In one of the posts, a person said that they used a teaspoon of nutmeg in milk three days in a row to cure boils (which I have suffered intermitently the last 4 years). I had it yesterday at 4pm, at 5pm I had palpitations at work and felt off. By 7pm, I didn't want to talk to anyone around me, I needed space and didn't respond to my partners questions at all. I was rude to him and the kids, I felt so unwell and I went to bed by about 8:30pm early. At 9pm I had full on palpitations and felt weird in my head and felt nausea. I got up and had heaps of water and woke up okay this morning.


I thought last night it was the milk because I haven't had any for so long. When I read the toxicity reference this afternoon about  Nutmeg  on Wikipedia, it described so many of the symptoms I experienced.


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parsley has fat soluble  compounds  similar to nutmeg in so cannot be eaten in vegetable quantities  (steamed is very nice!)  or one becomes overstimulated and sleep times get quite reduced


i was eating it in vegetable quantities and could only sleep for 4 to six hours and not get back to sleep and had some mild hallucinatory effect, the parsley seemd to get more potent the further into autumn


about the 6th of january 2010 i cooked and ate some green parsley seeds off some parsley plants that were going to seed and though it was only about 8 heads it was a chronic sleep preventative that set in about a day later and lasted a day, there was some tendency to lucid dream



who


would

have

thought

there


was


this


stuff

in


the


vege


garden


  ; o )




maybe parsley gets worse for this in autumn  (25th of march!)  ‑  the nutmeg-like compounds have a half life of a day? two days to wind down from them? eating protein/meat  (steak and pork chops)  helped


i do find that eating the soft green young parsely leaf doesn't appear to affect sleep !



“ MMDA, 3-MeO-4,5-MDA, 3-methoxy-4,5-methylenedioxy-phenylisopropylamine, or 3-methoxy-4,5-methylendioxyamphetamine has stimulant, psychedelic, entheogenic, and entactogenic effects in man. 3-methoxy-45-methylendioxyamphetamine - Chemistry. MMDA is in a family of chemicals called the phenethylamines, and it is a close analogue of MDA and lophophine. It is an analogue of MDA, MDMA, and lophophine


It is an analogue of MDA, MDMA, and lophophine. It is also very closely related to the natural essential oils elemicin and myristicin which are both found in parsley


myristicin is also found in parsnip variably, dependent on variety


apparently 2nd season parsnip myristicin levels can be so high as to induce hallucinations


methoxyEther is the general name for a class of chemical compounds which contain an ether .... It is also closely related to 2C-N, and produces hallucinogenic, psychedelic, ... It is found in parsley seeds and the essential oil of parsley


Myristicin, a compound found in parsley oil, is suggested to be in part responsible for the hallucinogenic effect of nutmeg. It is not known whether parsley oil induces hallucinations, but the practice of smoking parsley as a cannabis substitute was well known during the 1960s. Parsley may have been smoked for a euphoric effect or as a carrier for more potent drugs such as phencyclidine.


Parsley contains psoralen and related compounds that can induce photosensitivity (see Toxicology); these include ficusin, bergapten, majudin, and heraclin. The plant also contains several antimicrobial furocoumarins: psoralen, 8-methoxypsoralen, 5-methoxypsoralen, oxypeucedanin, and isopimpinellin. Parsley contains the estrogenic flavone glycosides, 6?-acetylapiin and petroside


Furocoumarins extracted from 4 varieties of fresh and freeze-dried parsley leaves inhibited Escherichia coli 0157:H7, Listeria monocytogenes ,  Erwinia carotovora ,  and L. innocua ”  (web quote collage)



lol it's a form of speed!


steamed parsley in vegetable quantity is quite a potent immune stimulant and possibly a liver stimulant as well and has a place as a remedy, it is high in vitamin K which is where it may get its anti-viral effect from


insects don't seem to touch it i notice, insects don't like herbs which is why they r used in companion planting


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a lot of caution is needed with cilantro/coriander as it is very mobilising of heavy metals, especially fresh leaves. use as a cooking herb only and don't overdo it. i know of some-one with heavy metal toxicity who juiced some fresh cilantro and drank it and has never recovered.


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high doses of  green tea  may cause  too much  apoptosis, or cell death, impairing reproduction and development !



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ginger tea made by peeling  (discard the peels)  and finely slicing up a piece of fresh ginger root, then dicing, then putting the diced slivers into boiling water, simmering for a few minutes, then letting steep, is helpful for migraine, viruses and killing bad gut flora


i boil some up, drink a bit (but not to late in the day as it is a strong stimulant) and let the remainder cool and store it in the fridge as the liquid and ginger pieces together


ginger tea can be a very effective anti-viral immune stimulant for some cold and flu viruses


it is very good when a virus is putting one well under the weather and some relief is needed


however its also a broad spectrum anti-biofilm and doesn't distinguish between helpful and malign gut flora, i know of a woman who gets a rumbly gut some time after drinking the tea, personally i don't find it so bad in that respect


bad viruses upset the gut anyway


i also finely grate fresh ginger root and cook it with the other vegetables, though you have to be careful not to overdo the quantity as it is a  smooth  muscle  relaxant  and can make for fatigue the next day !


it is also a blood thinner and anti inflammatory possibly  helpful  for IBS !


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cinnamon has speed like molecules in  post


its good for blood sugar, but  inhibits  the secretion of gastric acid and pepsin from the stomach walls


it interferes with sleep  post


  “ real or true cinnamon is sweet and delicate where as cinnamon cassia is strong to peppery


real cinnamon is a tan color, whereas cinnamon cassia is a reddish brown to dark brown ” 


the  “master foods”  ground cinnamon powder and the cinnamon quills I have are both  cassia  cinnamon by these criteria,  no wonder i never used them at all !


cassia quills curl very distinctly evenly in from both sides !


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cloves being an anesthetic can reduce gut motility leading to the appendix not venting properly


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applying capsaicin to specific skin locations in mice caused sensory nerves in the skin to trigger signals in the nervous system. these signals activate cellular  “ pro-survival ” pathways in the heart which protect the muscle.  (keith jones, university of cincinnati)


capsaicin is the main component of chili peppers and produces a hot sensation. it is also the active ingredient in several topical medications used for temporary pain relief.


there was an 85 percent reduction in cardiac cell death when capsaicin was used  (lab tests on mice).


they also found that a small incision made on the abdomen triggered an 81 percent reduction.


ed.  imo it would also work in a similar way to the the flush type niacin by dilating blood vessels


a friend took some flush type niacin immediately after a stroke and it may have greatly helped keep brain damage very minimal


capsaicin however may have some toxicity, being able to bind to and rupture membranes   I   II


chilli and ginger (6-ginergol)  together  have an anti-carcinogenic effect whereas capsaicin alone is ambiguous or possibly  carcinogenic  !


tabasco and hot spices can cause or exacerbate hemorrhoids


one of the best things for hemorrhoids is to squeeze fresh lemons  (also possibly grapefruit)  on a mold, dilute the juice with water and strain the mixture through a tea strainer, then pasturize by raising to a temperature of 68°C then drinking when cool enough


this seems to give a sufficient amount of integument  (white stuff)  to significantly strengthen the vein walls. too much integuement is too hard on the gut !


________________________



peppermint is an analgesic for IBS


“ peppermint acts through a specific anti-pain channel called  TRPM8  to reduce pain sensing fibres, particularly those activated by mustard and chilli ”


there's an interesting difference in meaning between analgesic and anaesthetic, an analgesic relieves pain without a loss in conciousness !


________________________



the  difference  between cumin and curcumin !


curcumin is protective against the  DNA damage  of iron and copper overload in alzheimers, but i don't think tumeric necessarily contains a lot of curcumin even tho it's the yellow pigment in tumeric !


bitter cumin is a good  source  of antioxidant phenols


________________________



i don't say much on chocolate because it always made me migrainey and i hardly ever eat it, it is significantly anti-biofilmic in large quantities like 100 grams and 85% cocoa


supposedly the lighter coloured pure cocoa powder is less processed, more bitter/acidic and has a higher flavonoid content, the very dark powders are sweeter and quite denatured by  "the dutch process" ,  though i am not sure this is the case for lindt


i used to put half a teaspoon or thereabouts of cocoa powder  (light coloured)  in cream or milk brought to pasturizing temperature


surprisingly, despite being aproximately half sugar, white chocolate in small quantities is more tolerable than one would expect, maybe because the sugar is partially buffered by the cocoa butter or fat ?


the lindt excellence 70% cocoa has about 30% sugar, too high, the 90% is much better at only 6% !


even lindt seems to have  problems  with cadmium and  lead  in the cocoa !


chocolate has anti-inflammatory immune effects, this may be of  benefit  for the gut ,  but in my experience also promotes viruses


the basic problem with chocolate is it contains really quite toxic phenols, for me its too plus and minus so i don't eat it now, i'm not saying it won't offer benefit to some



----------------------------------



HEMP MILK



a readers comment :


the hemp milk ( ed. “tempt”  hemp milk - unsweetened vanilla flavour) seems to clean up my system. less inflamation and less biofilm - no two ways about it. i even sleep better, deeper and less restless. maybe it still might change over time, but at the moment it sure doesn't create any biofilm.



my reply :


the  carrageenan  would rule it out from an scd and bcd point of view, as well as the raw seed being problematic


as regards you finding it helpful imo your situation is like many others, you are stuck in a level of problem well above what you should be at and these things that seem remedial in fact are problematic for people with guts in better shape paradoxically


maybe there is a small amount of THC in the hemp or something similar, small doses of pot are an effective anti-depressant and soporific, tho i have never tried it myself i don't see that used in a small way that it is any worse and most likely is better than medically prescribed anti-depressants


apparently dope also can  suppress  the immune system so maybe the hemp milk is also reducing inflammation in the gut


interesting  story  of marijuana oil helping rebuild the gut after chemo for a 3 year old boy in montana


      the  negative  side of pot


   “ heavy marijuana users have  abnormal  brain structure and poor memory ”


ibuprofen  ameloriating  pot's neuronal toxicity ?


i'd have to be one of the worlds biggest drug virgins, about the equivalent of three glasses of wine in my entire life, never touched pot or anything else


just fluoride from my parents dosing me with tablets as young child !


the pros and cons of pot are it has definite medical uses for sleep and other areas like glaucoma, depression and possibly the gut, but it is very destructive of the adolescent brain, especially in combination with alcohol !


___________________________



a   post  from the fiteyes board on using cannabis for glaucoma


“ I am using cannabis to lower my IOP for the last year and a half. I drink it in” tea (1 gram per liter). It doesn't only lower the IOP, but also increases the retinal hemodynamics if orally taken (Dronabinol and Retinal Hemodynamics in Humans, Niklas Plange et all, AJO, vol 143, no 1) and it improves dark adaptation (Cannabis improves night vision: a case study of dark adaptometry and scotopic sensitivity in kif smokers of the Rif Mountains of Northern Morocco, E.B.Russo et all, Journal of Ethnopharmacology).


My eye doctor, a retina specialist in an academic center for tertiary care) agrees with me and he prescribes it. Here In Holland every pharmacy will deliver cannabis on prescription. Within a few months there will be a tablet that has to be taken sublingual with THC available in the Netherlands also. For me it is the med with the least side effects.


When you drink it in tea, the immediate effect lasts for 8 hours. (Top after 1-1,5 hours)


After 2 weeks there is a steady state effect, so if you continue to use it, there will be a stable amount of stuff in your body all the time. That doesn't mean that you would be stoned all day: not at all.


You have to pick a quantity that doesn't cause a high, or take it before going to bed. You will notice that after a while the high is coming more quickly. I adjust the quantity again (from 2 dl per intake to 1,75 or even lower)


to make the infusion, put1 gram in 1 liter water. Let it boil gently in a closed pan for at least 15 minutes. Cool. Add some coffee creamer to keep the stuff floated in the fluid. Start with 2 dl per intake. (Possibly after boiling you have to add some water to match 1 liter again.) Keep the rest refrigerated in a closed can.


Last year I used it 3 times a day. After 2 weeks you have a kind of steady state that makes it necessary to diminish the intake to avoid being high.


My eye doctor prescribes it, every pharmacy will fulfill the prescription. There are 2 manufacturers that grow this medicinal cannabis, under governmental control. It is cheaper than in the coffeeshops, the facility were everybody in Holland (over 18) can buy cannabis and the quality is better and constant.”


others comments :


In general, cannabis indica is said to be better than cannabis sativa. Within the indica family, there are certain strains that are said to be especially effective - such as White Rhino.


cannaboids may promote optic nerve regeneration


cannabis use by teenagers can cause severe and permanent developmental damage to the brain



----------------------------------



DAIRY



lactose tolerance will be an issue for some depending on their genetics   article


i guess SCD assumes lactose intolerance but the BCD doesn't !


kefir is a yeasty probiotic and can be malign if the starter culture has the wrong elements in it !


kefir themselves are a biofilm, that rubbery texture of the grains is in fact a polysaccharide  (cross linked sugar)  film


i have found a good  commercial  kefir, my own experiences with making it at home were a disaster caused i think by using grains with virulent ecoli and other pathogenic species in and poor incubating temperature control !


imo, eating poorly cultured kefir is actually a form of alcoholism due to bad volatiles and excess toxic metabolic by-products !



i find that anything except a small amount of a bifidus containing yogurt is laxative, basically it's lower colon bacteria and the gut is not happy with it in the upper intestine


there are different species and subspecies of bifidus which apparently makes a big  difference 


  “ [...]  detailed analysis was performed on three species which are commercially used as probiotics in the market

Human Residental Bifidobacteria ,  B. longum  (subspecies longum and subsp. infantis)  and B. breve

non-Human Residental Bifidobacteria ,  B. animalis  (subspecies animalis and subsp. lactis)

comparing these HRB with nHRB highlighted differences in conserved gene clusters specific to habitats, suggesting that HRB is superior to nHBR ”


against that is that bifidobacterium animalis subsp lactis Bi-07 improves white blood cell phagocytic activity !



i sometimes take a teaspoon of yogurt before bed


eating of some yogurt a bit before a meal to prep the biofilm may be useful


goat's milk is very pasture and season sensitive and if it smells goaty its a sign of it being less than peak and generally i won't drink it


there is definitely such a thing as too much goats milk from the glutamate/calcium toxicity point of view since it seems to provide both very efficiently !


having drunk quite a bit of good quality raw goats milk one summer i can say that initially it's very good, but the bacteria/biofilm composition in the raw milk suits kids  (the milk has a high oligosaccharide level)  but not humans and it becomes overwhelming, so i started pasteurizing it  C/155F


yikes!  drinking raw goats milk can  infect  with toxoplasma gondii !


a tip for goats milk (or cows, but i do better on goats milk !) is to heat it to 82C/180F, then let it cool to 69C - 64C, 69 seems to give a larger , easier to remove curd but 64C probably allows more of the enzyme to pass through un-denatured !


then tip in the contents of a houston peptizyde enzyme and also possibly a zyme prime, stir till it coagulates and then strain through a tea strainer or clump the curd to one side  -  very digestible, but now i am mostly interested in drinking the whey portion for it's growth factors, so i just eat a small amount of the curd (or leave some in the whey) and give the rest of the curd to the cats who are really quite appreciative!


the houston peptizyde gives some special beneficial compounds to the milk so i am reluctant to try rennet, but rennet may work, though it won't have the special compounds that peptizyde inducts in it !


i am finding this whey drinking very helpful for muscle building, also strengthening the heart and doing something positive for the brain !


update  (7th may 2012),  houston have been forced to drop the papain in peptizyde due to the unavailability of a sulfite free version which means the curd is too fine to be successfully removed through a tea strainer, i am currently letting the curd/whey mixture stand and the curd sink and drinking off the whey with a straw, still working on this !


cow and goats milk with all the curd is very protein and calcium rich, perhaps more than we can cope with !


it may be useful to discard some of the curd, human breast milk is higher in whey compared to goat and cows milk


3/7/13, i will confess to drinking/eating both the whey and all the curd in goats milk processed with peptizyde


getting whey this way seems not to give yeast problems that using powered whey does !


that 82C is going beyond what is needed for pasturization into the area of actually cooking/denaturing the proteins


going to 82C denatures the problematic proteins that will be not cleaved by the enzymes enough


74C  sterilizes  HIV in breast milk !


peptizyde also creates proteins/peptides that are anti-biofilmic, improve insulin response and lower blood pressure !


goats milk quality is very pasture sensitive


denaturing also works for cow's milk but cow's milk is a tougher proposition, unless its the A2 type


peptizyde into heated and cooled A2 milk works well


i find you need maybe at least two and perhaps four days spacing between milk drinks for those very sensitive which includes myself !


however this peptizyde processed milk still leaves the lactose untouched but in fact it may be the proteins that are more of a problem than the lactose


people with heart and circulation problems need to pay attention to milk proteins, even goats milk without any protein denaturing can be problematic, more so if the pasture the goats feed on is no longer peak


i emailed devin houston about this and he replied:


“You are very correct; high temperature will denature the casein protein and essentially leave the whey portion. And the higher 50C temp is the optimal temp for the enzymes, that is the temperature usually used when assaying the enzyme activity.”


there's something in milk that is needed that cheese doesn't provide, presumably in the whey, however whey has high lactose and some difficult to digest proteins in


whey has more tryptophan, maybe that's it ?


maybe we really need the branched chain amino acids in whey, though they are more difficult to digest


when measuring the temperature of the milk, please be aware if you have it standing in a glass that the milk will laminate with cooler milk at the bottom and the warmest milk at the top


so gently stir it


late june (winter in the southern hemisphere) seems to be very off season because of the distance from calving or kidding and the low sun, even on the gold coast (area of supply for pauls goats milk), which has about a 39° solar noon altitude at this time of year


milk in june and july no good? low quality milk subtly drags one down, HMF? biofilm promotion?


by about july the 18th in a wettish australian year the paul's goat's milk and gippsland cream became good to very good, lots of hormones in in them as a woman friend reported a loss of the "spare tyre" on the 25th of july, starting from good dairy on about the 11th of july ?


cow's milk is worse for biofilm than goats milk?


also the goats milk proteins have less biological activity toxicity than cows milk?


goat's milk improves bile compared to cows milk, the  difference  is really quite interesting


since the lactose levels is supposedly only a little higher than goat's milk, it may be there are structural differences in the cow's lactose favouring biofilm


this off season milk and cream can make me migrainy even with heat denaturizing and peptizyde


the elgaar farm organic cream which had not made me migrainy earlier, made me migrainy on a purchase of the 23rd april 2010 which i figure was the sun getting a bit low and the cows seasonal cycle getting too out of sync despite the pasture being good from a wet autumn


elgaar farm was still hopeless on the 15th of august, being so far south it took until about the 4th of september to come right in 2010, it was a very wet year !


the gippsland double cream seemed to start come right on the expiry date code of 13th september 2010 , purchased august the 13th , rightish on an expiry code of the 22nd of september


depends on the year i guess, 2013 is warm and about right wet and gippsland cream purchased at the end of june and early july is very good ! : o)


i think the dairy gets the right hormones in as the seasonal synchronization comes right, say at the end of august/very early september in tasmania and victoria


i am sure this spring flush dairy produce is full of hormones and is why we pick up on it


the higher the pasteurizing temperature for goats milk the more digestible it becomes (proteins are denatured), but you lose some nutritive value


i often pasturize goats milk up to about 78C, but perhaps 68C is best


boiling milk ruins it, an HMF issue?


useful branched chain amino acids denatured too much ?


the more rapid the temperature change, the stronger the pasteurizing effect and this means you can use a lower final temperature


rapid temperature change in itself is pasteurizing


you have to be very careful of the place you get raw milk from, i got it warm from milking and put it in a nearby stream to rapidly cool it


the owners drank the milk raw themselves which seemed a good sign of microbiological integrity, however as toxoplasmosis is rife in goats, this i feel was a mistake ! :o(


i do have a question about animal viruses like bovine leukemia virus being in unpasteurized milk, definitely this could be a problem with cows, i am not sure what the situation with goats is !


more than one medium glass a day of whole milk makes me feel whoozy


for inflammatory bowel conditions, a central issue with dairy is undenatured (undigested) milk proteins getting into the gut wall and acting as antigens which creates an accelerating cascade of inflamation as the immune response increases the leakyness of the gut letting more dairy antigens in which in turn makes the gut more leaky and so on.


SCD  approaches this (and to also reduce lactose), by longer fermenting times for yogurts (24 hours compared to say 6? for normal yogurts), but this starts to create issues with less control over the bacterial flora (perhaps favouring ecoli?) and possible over-denaturation of needed branch chained amino acids and cysteine, however i am having success with making yogurt at a warm room temperature of say 35°C, just putting one or three tablespoons of a commercial yogurt into a liter of milk then leaving it out for up to a week depending on the temperature and then putting in the fridge, but before drinking  (as it is fairly fluid)  i pasturize to about 72°C.  you can also put it in sauces etc.


if you don't have enough of cysteine and the branched chain amino acids then you tend to develop oxalate issues


i don't feel that yogurts have enough of these needed proteins left to supply sufficient for the bodies needs but these are also microbiome fermenting proteins so its catch 22


in general milk is problematic, issues with leaky gut, biofilm feeding and biologically active proteins, i can see the issues with breast feeding too long.


if the mother is stressed e.g. a cow in cold windy wet weather or eating dry feed during a dry or drought, maybe the proteins misfold?


i really think cow breeding has been very retrograde in the last 20 years


____________



milk, yogurt and cheese in excess can load the mitochondria with excess calcium and freeze its operation, perhaps the glutamate in the aged cheeses that the BCD and SCD require is also a negative factor


K2  and possibly  strontium will help greatly with that


there's not much iron in cheese and aged cheeses may even include iron chelating compounds


too much aged cheese especially in combination with collagen broth makes me overmellow or slightly woozy, must be the calcium and glutamate


soft cheeses like brie and camembert, especially very ripe ones may have a sort of  probiotic/yogurt  effect


the australian "jindi" cheeses are good for this, however you need to watch for uncontrolled microbiome, like for instance ecoli, firm chesses are much more controlled and reliable


i look for this effect now, like for instance a dutch semi-hard  “sweberg”  swiss cheese doesn't have it, but the jindi vintage cheddar does


on the other hand fetta has a high protein content


sheep milk cheeses have good minerals and very high protein and are quite filling, the tasmanian  grandvewe  primavera i find like that


cheeses in small pots that are immersed in oil with herbs like blackpeppers and capsicium flakes in the oil are problematic because the herbs are uncooked and unpasteurized.


that is, the herbs (usually dried) cause biofilm issues from their lack of digestibilty being uncooked and also despite being anti-biofilmic, if they are unpasteurized, they are still potential sources of biofilm


________________



for a discussion of  whey


with homogenised cows milk, proteins can be driven into the fat globules and thus hidden from the stomachs digestive enzymes or supplemental enzymes and also possibly the bacterial digestive enzymes in yogurt


goat's milk will generally be less of an issue because of the less antigenic nature of goat milk proteins, the lower fat and it already being naturally homogenised


its easy to see how drinking straight ordinary homogenised or even unhomogenised cows milk can cause issues


the    A2 protein   cows milk appears to be much better tolerated


cream or yogurts with aluminium on the tops of the packages should have the very top of the surface of the food scrapped off and discarded to remove any aluminium, or more likely, BHP or similar from the sealant on the aluminium !


with dry pasture, i think the animals run into scd type fermenting issues and the goaty smell that goats milk has on less than premium pasture indicates a liver being partly disabled by bad fermenting metabolites, and probably the guts getting a bit leaky to


the farmers here feed silage to their cattle when the pasture has become dry in summer to improve the cattles condition and give a bit of a shine to their coats


the silage would have a lot of lactic acid bacteria in and act as a 'cow yogurt'


____________



A. asks:


We feed our son dry curd and he gets hyper and doesn't focus and has problems hearing what we are saying. What do you think is causing this? Yogurt doesn't do this.



my reply:


well, it depends how the dry curd cottage cheese is made (note: DCCC is cottage cheese with only the dry curds and not the whey)


once it used to be the product of bacterial fermentation, but now is probably just made with rennett and/or acid so you don't get the more complex denaturing of bacterial fermentation of, for example yogurts and aged cheeses.


so it's not a simple lactose issue but the denaturing of milk proteins


the cheeses i like are the better quality brands of soft cheeses like brie and camembert, and aged cheddars which are often in wax (timboon, margaret river, capel valley and jindi brands in australia)


i always cut a sliver off the outside of the cheese in contact with the wax to remove potentially absorbed colourant toxins from the wax.


the issue with whey is not simply lactose but the poor digestibility of some very nutritionally useful branched chain amino acids


to get whey now i take cow or goats milk, heat to 82C, let cool to about 68C and stir in a houston peptizyde and maybe an HN- zyme prime and then strain off the curd and only eat a teaspoon of the curd then drink the whey !


this seems to work well and in fact the cats also are appreciative as they get the remainder of the curd !


________________________



how to  make  butter.  another page on making butter by  shaking  cream


cream converts to buttermilk + butter so i feel that heavy cream in season is nutritionally very superior to butter and with refrigeration today cream is generally to be be preferred to butter


interestingly, what is usually sold as  buttermilk these days is really a yogurt with different and possibly more useful and tolerable fermenting bacteria


the whisking process in turning cream to butter is quite oxidising and must damage the vitamin A as well as other fat soluble vitamins which could possibly include vitamin k.


salt will be damaging as well


butter has  264,873 AGE  units per gram which is very high and is not a preferred food under the BCD    article


i hardly ever eat butter, plenty of single or double cream tho, but it needs to be balanced up with fish oil !


the nutritional heft of winter or drought cream may go so far below par as to make butter use preferable, since butter can be from another country or season !


however generally butter is a degraded food compared to cream and its  raison d'être  was its ability to store in the days before refrigeration


3/7/13,  my  write up  on my eating butter instead of double cream for week and getting noticably worse cardiovascular health  !  : o (


________________________



i eat/drink a lot of cream, like heaps, sometimes 200ml a day if i am eating pasturised apple as well, but its important not to overdo cream as they, like other animal fats, have some  trans fats  and a symptom of too much cream can be depression !


cream seems to have a much more positive benefit if it is of good seasonal (early spring till early summer) quality and as fresh as possible, something is lost the longer it is in storage, however it freezes extremely well, but the fat separates out and you have to shake them together before pouring !


i haven't noticed any cardiovascular issues eating this amount of cream but i do take chromium which is a fat metaboliser and  this study  is making me think about the role of fat in inducting migraine through myeloperoxidase !


trans-palmitoleic acid, a fatty acid found in cream, milk, cheese, yogurt and butter is a potent downsizer of type 2 diabetes risk !     study


however there may be  cautions  against drinking too much coffee with this sort of moderately higher fat intake as causing blood sugar spikes, can't say i have experienced that, but i don't drink coffee !


saturated fats pack  too closely  and create islets of rigidity in cell membranes !


so its important not to overdo saturate fats and have them balanced up with unsaturated fats


susrpsingly canola oil can also be problematic in large quantities, this  study  says canola oil reduces levels of amyloid beta 1-40, which acts as a buffer from the harmful amyloid beta 1-42 which is crucially involved in alzheimer’s disease


________________________



   tagatose ,  a newly touted prebiotic also forms AGE's and is scd/bcd illegal, despite being a monosaccharide


it's an isomer of galactose and found naturally at low levels in pasturized dairy and cheese


i think the whole notion of  “prebiotic”  is corrupt since the premise is an inducement of fermentation which is different from the premise of probiotic's which is to induce a breaking of biofilm stealth


“Gastrointestinal factors such as the osmotic effects of unabsorbed D-tagatose causing distension of the gut might have mediated the acute appetite-suppressing effect.”  study



--------------------



REMOVAL OF CONCENTRATED SWEETS



fructose messes  with brain plasticity  !


basically sugar is an strong oxidative stress and this inteferes with a myriad of metabolic functions especially neuronal growth !


honey is nearly 20% water, and contains about 40% fructose, 30% glucose and 1% sucrose


“ quality reduction in honey during storage is indicated by hydroxymethylfurfural (HMF) accumulation and  darkening  of color ”


pyrrolizidine alkaloids levels in honey  need  to be considered


“ the predominant pyrrolizidine alkaloid in australian and new zealand honey, echimidene, is of a lower toxicity than the pyrrolizidine alkaloid used as a standard to set values by some authorities ”


i'm not a hundred percent as anti sugar as i used to be, especially a very small amount when you haven't eaten for a while to line the gut and provide an energy source for good microbiome !


white chocolate/dark chocolate ,  leatherwood  or  yellow box honey  (figures 1 and 2)  in hot milk  (pasturizes!)  are possibilities !


maple syrup is scd/bcd illegal, the boiling down process induces caramelisation  (the darkness)


maple syrup is 66% sucrose and most of the rest, water !


in addition to the AGE's ,  that percentage of sucrose will be what is doing maple syrup in


as regards honey, the BCD takes a more aggressive attitude than the scd diet to sugars not in fruit as still feeding biofilm and  providing  metabolically destructive fructose !


the removal of    concentrated sweets   is a useful concept, it covers grape juice, other fruit juices, honey, molasses, fruit sweetened jellies, sugar, maple syrup and possibly even verjuice !


_________________



billy writes:


eggs and concentrated sweets are not a good combination i find



my reply:


protein and sugars  (fruit, honey)  together are too much of a good thing for biofilm and quite a bit of time separation is needed though eggs are much more tolerant of close spacing than meat !


i presume the reason that protein and vegetables are more ok together is that the sugars are less immediately accessible to the biofilm


_________________



liquorice is scd illegal


“The threshold for excessive liquorice consumption was put at 100g a week, which works out at 500mg of glycyrrhizin. Women who ate more than this were found to be more likely to have children with lower intelligence levels and more behavioural problems.


glycyrrhizin may impair the placenta, allowing stress hormones to cross from the mother to the baby.


High levels of such hormones, known as glucocorticoids, are thought to affect fetal brain development and have been linked to behavioural disorders in children”


         study


_________________



"Mogroside is found in the skin and flesh of the fruit. ... The active components are triterpene glucosides called mogrosides."


now "triterpene glucosides" are toxins, so i would view  luo han  as medicinal/herbal


i don't think its useful as a bulk sweeter, maybe it has some herbal or anti-biofilmic use?


american cooking can be very sweet, but it's just an acquired taste, really one just has to get used to not sweetening, it's only in the last century that sugar has become available the way it has, our natural diet was not very sweet at all !


all the fruit now is bred way sweeter than it naturally used to be



--------------------



FRUIT AND VEGETABLES



traditionally we just think of water and temperature as important to the growing of fruits and vegetables, but i think the solar noon sun angle is also quite important, especially in maintaining a better quality of digestible starch


seasonality is important for the composition of fruit sugars, bananas from tully/inghram in northern queensland get much more starchy and don't settle in the stomach well from solar noon sun angles below about 59 degrees (25th of april to the 20th of october in the southern hemisphere), this also coincides with the dry/winter in northern australia


however i have recently discovered that pan frying bananas in a small amount of lard works wonders !


courgettes, beans, celery, spring onions, cabbages and ginger do not do as well with the solar noon sun too low either, lack something


this may occur below a solar noon sun angle of 42 degrees  (april the 7th to september the 8th in tasmania)


celery seems to go to seed from early december and become too tough and bitter, maybe it's too hot and dry for them despite irrigation ? the whiter parts are much better than the greener !


silverbeet and parsley do well at low solar noon sun angles, carrots also appear to be ok, cauliflower and brussel sprouts are ok


winter used to be a time of great hardship in peasant communities, i am starting to see why


their gut's must have been bloating up, too much cost to digestion, it was when the susceptible died


_____________



you can make make cut celery and silverbeet last out of the fridge as per below, but i've stopped doing it as it is too much trouble and actually a negative benefit compared to keeping them in the fridge !


one third fill a bucket with water and put 2/3rd (1?) of a teaspoon of a water soluble fertilizer with trace minerals in


also add 1/2 (1/6th? of a manufacturer's scoop) teaspoon of sulphate potash and a few grains of epsom salts for magnesium


the ends of the celery and silverbeet/swiss chard need to be sliced under under water while in the bucket (keeping the ends wet prevents the plants from sealing off the cut)


still almost as good as when i got them two days later, maybe a touch stronger tasting and tougher with some browning of damaged areas


should work for cut flowers as well, in fact, that's where the technique might be most useful !


unfortunately the vegetables lose something kept over several days in a mineralized water like this, so i just cut them up and put in a plastic bag in the fridge now.


vegetables, like humans, like their minerals bound to proteins


__________________________________



reconditioning spinach   leaves   via dull sun exposure post harvest


____________________



parsnip can be ok in a medium amount but has some toxin in that can affect the eye. it is complexed anti-biofilmic and biofilm promoting and provides some useful sugars which vary seasonally, but it is very ambiguous, illegal on SCD


you really cannot eat it all the time


i use a peeler that gives a medium to thick peel, for young carrots a stainless steel pot scrubber does a good job !


“ Parsnips commonly contain a group of natural toxins known as furocoumarins. These are probably produced as a way of protecting the plant when it has been stressed (especially fusaria type moulds ed.). The concentration of the toxin is usually highest in the peel or surface layer of the plant or around any damaged areas.


One of the furocoumarin toxins can cause stomach ache and may also cause a painful skin reaction when contact with the parsnip plant is combined with UV rays from sunlight.


It is important to remove any damaged parts and peel the parsnip only just before placing in the pot !


The levels of toxin drop when the parsnip is cooked by baking, microwaving or boiling. Discard any cooking water ”


_____________



the small leaves on the flowering silverbeet (swiss chard) develop some sort of toxin in them, maybe an alkaloid, tho this seems to vary, i do eat them however in small quantities !


i presume this is to protect the flowers


gives a bit of a rush at first, then very blah the days after, affects the liver?


i can't find any research on this, but i presume this is the reason that small silverbeet leaves on flowering plants are not eaten


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steaming is not adequate for cauliflower, it needs boiling or pressure cooking to denature/leach the glucosinolates  ( this is a general brassica issue )


broccoli  impedes  the accumulation of fat in the liver, is anti-biofilmic and high in vitamin K1, and when the season is wet it needs less cooking.


i generally eat broccoli in preference to cauliflower because of the anti-biofilmic action and higher K1 content


sulforaphane (in cruciferous vegetables, particularly broccoli) blocks the enzymes that cause joint destruction in osteoarthritis (the most common form of arthritis)


also diallyl disulphide which is found in high amounts in garlic appears to slow the destruction of cartilage in laboratory models  study


i like   fresh pressure cooked  baby bok choy  ( 30sec@1/3 minutes  standing  ) , but find the full grown too tough !


the vitamin K1  (in the green of the leaves)  may be reasonably preserved with these cooking temperatures!


glucosinolates  (toxic but have an anti cancer action !)  are water soluble and show a high  loss  with boiling, but not i suspect with pressure cooking !


beetroot may be good for bile and digestion but needs to be grated into very small filaments to cook adequately in a short time  ( thirteen minutes on the one setting of my tefal 10@1/10 )  in the pressure cooker !


the beetroot leaves are very  high  in vitamin K and are quite palatable pressure cooked !


beetroot juice  widens  blood vessels and aids blood flow via conversion of the nitrate in the beetroot to the gas nitric oxide by the body !


lettuce, tomatoes and berries need sterilizing/pasteurizing by steaming, a light boil or shallow pan frying before eating since bacterial biofilm in the soil and irrigation water is an issue, especially with fertiliser


basically sterilizing has to involve heating since thats the only way to kill biofilm pathogens within the leaf or fruit or vegetable and surface treatments are always incomplete


it's more of an issue than it used to be, probably bacteria like salmonella and E. coli have evolved more resistant and virulent strains, and salmonella at least, are able to enter into the leaf through stomata opening for photosynthesis


the advantage of a touch of steaming is it breaks down the cellulose, hence the lettuce is both more sterile and digestible


i actually prefer lettuce this way now, though not as convenient


the main source for biofilm on home grown veges, with me, was bore water for watering the garden


i drink local stream or lake water and i find that a rolling boil for a minute does not kill some bacterial spores (soil bacteria?), i have to pressure cook the water so it comes up to the one setting (110C?) so is under pressure and then let it stand to cool for half a day (stainless steel is a poor conductor of heat and the pressure cooker is slow to cool), it does cool qicker in the wind.


the nickel/chromium complex in the surface oxide of the 18/10 pressure cooker possibly acts as a raney nickel catalyst helping kill soil bacteria spores and breaking down organics


this may seem excessive effort, but it does have the big benefit of removing a source of unwanted bacterial spores and my gut is quite a bit better on the pressure cooked compared to rolling boiled water


in fact i think drinking (unfiltered) boiled (100C) water contributed to an appendix attack, first i had ever had, i was eating a lot of pasturised fruit at the time, but this attack was out of the ordinary.


since boiling the water to pressure (110C) again i have not had any problems


25/10/17 i now simply bring the stream water to a boil in a teflon coated pot, then let it cool with the pot top on and this seems to be adequate !


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some nettles grew around my parsley, doing well on the watering and empty bed, they were very young and not even properly stinging, so i picked some and steamed them in the pressure cooker for 3 minutes then turned the cooker off and let them stand for about four minutes and they were very nice.


slightly stimulating, there's definitely something a bit different in them, actually they may be making me a bit sophorific a day later so am not sure they are suitable to eat at all


now i think they are not suitable to eat, something a bit toxic and longlasting in them


"there have been reports of nettle stimulating uteirne contraction in rabbits and therefore should not be taken internally by pregnant women"


above quote from "Urtica: Therapeutic and Nutritional Aspects of Stinging Nettles" By Gulsel M. Kavalali on goggle books


this  website  says you shouldn't eat them if they are flowering as at this stage they can be hard on the kidneys


the steaming style that above web page calls "waterless steaming" is met ideally by a pressure cooker with the basket raised out of the water so the nettles only come into contact with the steam and not the water


"In early Spring, the whole shoot can be picked when they are 3 to 4 inches high. In late Spring, pick only the tops and young leaves (wear gloves). After the beginning of summer, nettles should not be picked for consumption as they become coarse, bitter and slightly laxative."


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plants actively manage bioflim on their root surfaces and in the area around the roots to modify and release minerals from the soil so they can be absorbed


“ Bacteria are often found in soil, and live in symbiotic harmony with a plant's roots. They help the roots access nutrients, and in exchange the bacteria eat sugar from the roots.”   from


you can see that inorganic minerals are very basic to biofilm and that is why inorganic mineral supplements for humans are such a problem


i fertilise my veges with a liquid fertiliser very intensively, and in summer with the heat and nutritents, the biofilm is so intense that i have to use gloves gardening around the vegs or i may get a fingernail fungus


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asparagus has very high levels of vitamin k and folic acid and seems to help mood.


it has the antioxidant rutin in


it's very bcd legal if of good quality, not dry, and cooked adequately


it tends to be ruined by the slightest amount of drying out in shipment and in the store


they are best grown over a buried sheep or cow


george mateljan foundation asparagus  page


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“ I've found the Chinese cabbages ( Brassica rapa and closely related such as Bok choy and Napa ) and Savoy ( Brassica oleracea ) to be far more easily digested than green or red cabbages, and much better tasting ”   —   comment by cathy lynn


ed.  fresh pressure cooked ordinary and sweetheart cabbage i find digestible, but they must be fresh, one week in storage makes them undigestible


“ i find cabbage makes me gassy, i don't eat it anymore.  the savoy isn't as bad but it still has that effect to a degree, actually chinese cabbage is ok, i eat that nowdays if having cabbage.
that's the only one i do eat, better than savoy imo, it's the long crinkly one  (wong baak ?) ,  not as flavourful but better digested ”   —   comment by eileen prunster


“ As with all vegetables and fruits there are big differences according to the variety.  Recently I have been getting only heirloom varieties as far as possible and the difference is astounding.  I have a farmer who sells a cabbage that is really small, just the size of my palm and it is not round but conical.  Hardly a core.  Very easy to digest.  Whereas the regular tight heads on the round ones are quite hard on the gut.

I also found another farmer who has been supplying me with a really old variety of tomatoes, they are long, not round, very meaty and overall I am quite taken aback at the difference.

In general, the old varieties of vegetables and fruits are not very sweet, the taste is more subtle and complex.  I find it very hard to eat one of the regular now, find them too sweet.  Ditto with other fruits as well.  The interesting thing is that when these older varieties overripen, they still do not have as much of a content of acetaldehyde as the sugar filled newer ones.  Come to think of it, I am not sure they ever did have the alcoholic taste at all. I think they just ripen and then start to go bad slowly ”   —   comment by radhe

my comment :  there has to be a reason the whole human population has biofilm issues and plant breeding is huge common factor, also factory raised animals are also suffering from feed bred outside their capacities to control the biofilm when digested


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i am suspicious that kraut or kimichee contains the highly addictive and toxic acetyldehyde or a chemical that is converted by the body very efficiently into it


h.  w r i t e s


“ My sister came to visit one Christmas, and when I told her I made kraut, she just made a face.   “ Really ! ”   I said.   “ This is good stuff ” .   She reluctantly took a bite of some raw kraut.  Then she stole the entire bottle, and ate it by the handful that night.  You don't know kraut til you've had some of the good homemade stuff  ”


the proponents of fermented vegetables promote their habits like drug addicts, same for kefir made from malign cultures !


acetyldehyde is a biofilm fermentation intermediate


i think the almost immediate addictive effect that some fruits and fruit juices have, is from this intermediate as the yeast/biofilm starts to ferment the fodmap sugars


the final product is ethanol but new research has shown the most of the addictiveness resides in the acetlydehyde intermediate


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avacado has an oil soluble anti-fungal toxin in called persin that leaches into the mesocarp from the endocarp and they are toxic to birds - is this what makes avacados bitter?


in fact i think avacado has some mild toxicity issues to humans and only moderate amounts should eaten, excess or even moderate amounts can make me migrainy, however they do help the gut and i make a delberate effort to eat them in season


half a hass contains about 8ml of oil which is quite a bit, almost a desertspoon or two teaspoons full


avacado needs pasteurizing to about 68C imo and is best served with lemon juice


the EFA compostion is similar to olive oil


avocados are best not kept in the cool store too long, the eating quality does seem degrade significantly the longer they are from being picked (as distinct from being ripe)


they are more seasonal than appears, march 18th ok, april 15th ok


J. writes:


K. has a bad reaction everytime I try to give her even 1 little airline spoon bite of avacado. Within 2 minutes of her eating a bite she will projectile vomit it back up and start to get really irritable as well as hives on her neck. A very quick response. Maybe it is poison to her


andrews comment:


i wonder if the persin is killing the stomach biofilm


if fact i think that avacado is an effective anti-biofilmic with the fats contibuting to that effect as well !


avacado eaten with meat  reduces  vasoconstriction, lipid peroxides and inflammation  : o )


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2 candex, then a bit later a no fenol taken after eating watermelon greatly assist the digestibility of unpasturized watermelon


unsatisfactory unpasturized watermelon will feed biofilm in the stomach and lower colon, however basically i pasturize melons now by cooking for several minutes


the quality can be seasonal, watermelon doesn't like low sun angles and needs to be fresh


the colour and texture of already split and cling wrapped quarters are good quide to eating quality


once cut, watermelons should be refrigerated, but left to come near to room temperature before eating, but in fact i pasturize them !


about 92 percent of watermelon is water, but the remaining 8 percent is loaded with  lycopene  (the red colour) ,  an anti-oxidant that protects the human heart, prostate and skin health


lycopene is fat soluble so absorbs best when eaten with cream or fat


candex/no fenol break down the cellulose wall to provide absorbable sugars


heaps of double or single cream eaten with fruit eating really keeps the biofilm and sugar pulse down, much better than yogurt, i really don't favour eating fruit and yogurt together, usually allowing a reasonable spacing of eating yogurt away from other food


the short short chain fatty acids in cream can penetrate microbial membranes.


its probably part of its design since such an action is beneficial to milk feeding young


but certain chain length fats can penetrate bacterial membranes and nix them, coconut oil has a similar action, but imo animal products are better than plant since the design suits us more and plant products have more toxins in


coconut oil is a complex substance, probably having some of the same issues as herbs being partly medicinal and anti-biofilmic but also some toxicity issues and also rancidity potential i would guess, i find it migrainey and use animal fats instead


coconut water needs to be boiled to kill the yeast spores imo, conventional pasturization temperatures are not adequate, i have dropped using it as too promoting of intestinal yeast


coconut water has 4% sugar, and i used to boil it and then add almond milk at 3 or 4:1 to slightly sweeten the almond milk, however i now have dropped this as problematic from a gut biofilm point of view


i find you need to add something to plain water


cream and boiled fruit i eat/drink a lot of


with good fruit available i can have 150 - 350ml of cream a day and i am very trim, though 350 ml is probably too much !


however more cream needs more fish oil/evoo/sunflower oil to balance it up


gtf chromium as per the compendium minerals  page  helps metabolize fats, as does adequate skin/oral vitamin D


watermelon, once cut doesn't keep that long even in the fridge unless you are going to pasturize it, maybe a day or two but no more and is best eaten at room temperature or still warm from pasturizing or cooking


watermelon has citrulline in  (with higher concentrations in the rind than the flesh) ,  it's a pre and postcursor to the amino acid arginine


proteins that normally contain citrulline residues include myelin basic protein


a  T cell response can occur  against  citrulline residues, i think this is a factor in the temporary lift i get after eating watermelon


janet writes:


“I am really impressed with the heirloom varieties I am growing this year. (mostly sourced from  baker creek )  One of the most significant differences I have noticed is that my daughter can eat heirloom melons with no difficulty, whereas the ones from the store used to give her stomach pain. The types we have grown & tested so far have proven to taste less sweeter than the store bought but are juicier and more satisfying. After tasting heirlooms, the storebought seems too cloyingly sweet.


We've tried Crimson Sweet, Charleston Grey, & Golden Midget so far and hopefully a few Moon & Stars and Orangeglo will be ready in the near future to sample.”


re: baker creek heirloom seed


“They are a great company. One thing I really like is that they give extra large helpings of seeds compared to other companies and throw in a few extra freebie packets of new things to try each order. I grew some Ancho Peppers that they sent free, I would have never tried them otherwise, and now find that I like them better than the standard green bell pepppers I grew in the past. My husband makes me omelets with fresh from the chicken eggs and those peppers....mmmm....pure heaven!


I've ordered from them three times now and so far everything has had excellent germination rates and great flavor.”


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i find banana's need pasteurizing, surprisingly they come out quite well being steamed in the pressure cooker


cream is quite a bit more digestible than fat, so steamed banana and cream is more digestible than banana fried in freshly cut suet or other animal fat


suet fat fried banana's too close to bed or the evening meal make for bad stomach biofilm because, as mentioned above, fat is less digestible than cream


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still working on this but fruit needs to be kept away from from the main meals and is really best eaten by itself well clear of other food except cream and fat where the short chain fatty acids depress biofilm attempting to surge on the accessible fruit sugars


according to the BCD, fruit sugars can also be be promoting of biofilm, especially in combination with the yeast and yeast spores that come in the fruit, i just about always pasturise fruit by steaming or simmering


cream eaten before or with the fruit provides short chain fatty acids to help keep biofilm down


a small amount of aged cheddar cheese eaten with a meal, also provides useful probiotic biofilm as well as complementary proteins


however mould in cheese should be avoided as a source of unwanted biofilm


pasteurized fruit is better eaten on a relatively empty stomach away from meals where the sugars will go more directly to be absorbed and hang around a shorter time being digested and the biofilm spores have less complementing foods available to them


a bit of quark or cottage cheese eaten a bit before the pasturized fruit can be helpful to provide balancing protein and slow the sugar rush from the fruit


vitamin C starts to degrade above 80C so fruits that require cooking to some degree rather than straight pasturizing may need a small amount of supplemental vitamin C later !


i have been eating cooked bananas or pears sometimes immediately after a big meal and its a problem


pasturized pears and bananas don't go together well, are a bioflm promoting combination of sugars, whereas phenolic varieties of apple followed by banana seem ok


well if pears are ripe and have been well cooked, that may be ok, pears are best left until quite ripe and if not 100% ripe need to be very well cooked  : o ) !


my gooseberry plants supply massively in mid summer so then  i have a lot of those lightly cooked, also with shredded coconut as it is a good anti-biofilmic


i find the gooseberries phenolic so two  no-fenols  and a zyme prime in a bit of water after the meal seems to work


you need to be cautious with amounts of pasteurized fruit, the combination of minerals, sugars in quantity will form biofilm regardless of pasturization, as taking three candex might tell you


when thinking about amounts of pasteurised fruit to eat, one should think in terms of the amount of raw fruit one might eat, like one kiwifruit raw is a reasonable amount and the same for pasteurized, but the pasteurized, because it's cooked and this denaturing makes the sugars more avaliable, tempts to a far larger amount and this is too much sugar for the gut and biochemistry to handle


eating too much pasteurized fruit also creates too large a sugar pulse since the cooking seems to makes the sugars more rapidly absorbed and this is strongly oxidizing with the production of free radicals overwhelming anti-oxidant protection in a diabetic fashion, though a bit of vitamin E taken with the fruit helps offset the oxidation, vitamin C also has an effect but not as good as vitamin E


a bit of cheese before the fruit meal helps slow down the pulse and heaps of single or double cream both knocks back the biofilm and dramatically slows the sugar pulse


cottage cheese with the fruit meal or a cultured  (soft like brie or camembert or medium hard - cultured or aged cheeses which have a lactobacillus or similar biofilm in them, sort of part probiotic, part protein sources)  cheese a bit of a while before the meal may be suitable cheeses to slow the sugar pulse and reduce bad biofilm


i think the theory is that protein slows the absorbtion of sugars, but meat is too biofilm promoting in combination with fruit and cheese seems to be a workable compromise


if you both pasturize and cook the fruit a bit, i.e. take the temperature to 100C, then you will likely need to take a bit of vitamin C later (not immediately after the meal) to provide an antioxidising offset to all the fruit sugars you have eaten and the cooking at 100C will have deprecated somewhat the natural vitamin C in the fruit


funnily enough pasturized fruit is a lot less biofilmic than cooked vegetables, but you can't live on just pasturized fruit


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dried fruit should be soaked adequately which can mean 12-24 hours, but not so long that biofilm fermentation starts, and the hydrated fruit then pasteurized


i think you can get biofilm in the drying process and also the drying process makes the dried fruit less digestible


thats why they put preservatives in i guess, to counter that biofilm formation


for soaking any slight fizzness is fermentation, or any slipperiness which is the polysaccharide biofilm forming and not wanted


also attention needs to be paid to the preservatives with dried fruit, sulphur dioxide can be ok , but potassium sorbate (E202) is not good


though i find sulphur dioxide ok in smallish quantities, eileen comments that "sulphur dioxide can cause asthma attacks in some people as well as scratchy feeling in the throat and/or rashes, in bods with amalgams fillings I know of 2 boys both with at least 2 amalgams each that get a reaction, both get a tight/wheezy chest and one gets a red rash on his trunk"


sulphur dioxide may be labelled as sodium metabisulphite, potassium metabisulphite, sodium or potassium bisulphite, or sulphite.


dried apricots appear to be good  (except for migraine !)  but, raisins, being both grapes and caramelized from the sun drying maybe problematic, though i eat them after light cooking so they swell  (hydrate)  and become pasturized


sunmaid and sunbeam raisins are sun dried and no sulphur dioxide is used so they go dark, the sugars also caramelise which will be some sort of crosslinking induction


these fruit flys didn't do so  well  on organic raisins, however the general  conclusion  about organic food beign healthier is interesting !


eating dried fruit as is, seems to promote biofilm, both from the viewpoint of providing yeast and yeast spores and other biofilm bugs and also providing sugars favoured by biofilm


the drying process may change the sugar availability to being more accessible to biofilm than our own digestive process


pasteurization is just bringing up to a temperature of about 68°C/155°F, you can go higher, but u start to trade of unwanted denaturization and in the case of some yeast spores, higher temps activate the spores


59°C is too low to kill enough of some bacteria 


live yeast is killed quite easily by heat (57°C?), spores are much more problematic


small amounts of lemon juice squeezed into water is all i can cope with before i start to notice stomach discomfort from whatever is in the lemon interfering with the stomach lining


rapid changes of temperature have a pasteurizing effect, perhaps unwanted in the case of yogurt taken straight from the fridge


unfortunately slicing and putting kiwifruit in hot water, then mashing a bit to make a drink does not seem to work as the water is too diluting of stomach acid, and maybe the pasteurizing is inadequate


fruit before protein at breakfast seesm to have a variable effect, so since fruit too soon after protein is a problem, then that pushes out to well after breakfast before fruit can be eaten


feijoas pasutrized for eight minutes at 85°C seems to work well and have high levels of vitamin C


frozen fruit from fresh still needs pasteurizing, traditionally most of the fruit we ate was pasteurized aka stewed with biofilm inhibitors like cloves added


you do have be careful to keep the quantity of pasturised fruit sugars down on a daily basis as they are very accessible to biofilm and also being immeadiately absorbed can impose a diabetic like sugar/insulin stress


this fruit sugar rush can be worse than table sugar because table sugar, as a disaccharide still has to be digested to monosaccharides, whereas fruit sugars are already monosaccharides


cottage cheese and cream greatly flatten and slow the sugar pulse, cheese in addition provides some needed protein to help maintain a better protein/carbohydrate ratio


pasteurized fruit sugars, because of the mild cooking are even more readily and quickly absorbed than in unpasturised fruit, especially if enzymes are used and the fructose to glucose ratio is rightly kept low by the inclusion of say bananas


i take vitamin E (most effective!) and vitamin C after pasturized fruit to keep the sugar from oxidizing beta cells   study


L-optizinc is the numero uno anti-yeast supplement and can be very useful taken after overindulgence in fruit sugars


fruits are high in minerals, particularly potassium and magnesium, and possibly good levels of easily bioabsorbed iron


carotenes in the flesh of fruit like the jonagold apple and gold kiwfruit are a real plus, stewed jonagolds are heaps better than granny smiths


apple peel  contains  a waxy sustance called ursolic acid


ursolic acid appears to increase the activity of the receptors for IGF1 and insulin, amplifying the beneficial effects of these hormones in muscle, promoting muscle growth !


it also reduced body fat, and  lowered blood glucose  and cholesterol


apple peel is best eaten cooked


the peel on fejoias is usefully anti-biofilmic, so i will slow cook unpeeled fejoias until the skin becomes soft and a murky green, then eat the whole fruit with double cream


gold kiwifruit however is very dense in yeast feeding sugars so i only ever eat one at a time, even that may be too much. it lacks the acidity of the green kiwifruit which helps keep yeast at bay similar to lemons


gold kiwifruit is a good example of modern breeding for high sugar content, i really don't eat them at all now !


you can see a yellowish tinge in the jonagold flesh, presumably the red and yellow peel of the jonagold compared to the straight green of the granny smith is indicative of this better carotene content


golden delicious also have a bit of a golden hue


white fleshed peaches and nectarines i don't eat because they have no carotenes in compared to the yellow fleshed  ones


  laura writes (31st may 2008):


late summer   seem to be a problem here (oregon), but these early ones are small and bright orange and not as sweet as the later ones


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bananas/fruits and meat  (eggs?)  together are not a good combination, sugary fruits don't go well with protein as a general rule, you need quite a bit of time separation !


biofilms also use proteins and dna as film construction materials (as well as complex and simple sugars)


one of the big differences between BCD and SCD is the emphasis in BCD on eliminating yeast/biofilm spores in the diet from fruit and fruit juices


this is tricky and very dependent on the quality of fruit, length of storage for cold stored fruit, methods of preserving, limitations of the pasturization, and the ultimate yeast spore burden in the fruit


___________



the problem with mango's is they can be full of yeast, and you can see this with the dark splotches on the skins of ones that have been in storage too long


one way to pasteurize them is i just plonk the mango (still whole in the skin) in a pot of water, bring to the boil, then turn the stove off and let it stand in the hot water for several minutes until a pasteuring temperature of about 68C/155F reaches the stone


soaking with some scrubbing or agitation the mango (and blueberries!) in a 10 gram per liter solution of sodium bicarbonate for 20 minutes is very effective in reducing pesticides in and on the skin as the bicarb  degrades  the toxins !


alternatively, i might skin them, cut in half, but leaving the stone in one half and fry/steam with a bit of water


it's better not to try and force ripening by cooking, but wait until almost perfectly ripe, but not so ripe that yeast spots form in the skin, and then pasturise by cooking as per above


the calypso variety may be problematic, seems to ferment too easily so doesn't keep well !  there may be other issues with it !


there's some immune stimulating compound in mangos, inflammatory/allergenic; eating a mango a day for three or four days usually means i can't get to sleep


this stimulating compound could also possibly be a toxin from yeast in the mango, so more decrepit mangos would be worse


____________



natural metabolic poisons in some berries and fruit are an issue


i remember seeing a cassowary eating a very bitter red berry up in the bush in queensland so i figured they must have very good livers


acerola cherries have something toxic in them, probably cyanogenic glycosides like black cherries, there are some trees near here and its tempting to eat large amounts of the very ripe ones, superb!!!!, but in fact really one or two a day is it and they should be pasturised on top of that, so not worth the candle really


the toxin is significant, affects the brain and liver


when you eat one, you can feel a sorta of anaesthetising "grippiness" in the mouth which is i assume is the toxin


mostly the birds don't eat the fruit on these acerola trees which is interesting


phenols are in fact part of the fruit defense system, a lot of phenols in black cherries


so the metabolic toxins load of some of these semi wild cultivars probably warrants some waryness and to restrict the eating quantity is a way of coping, even the cassowary was only eating one at a time with some spacing between them


as a codicil beware of candex being over-efficient in breaking down some of the celluose etc. if taken with fruit with a bit of toxic heft like gooseberries; more toxin may be released than is usually the case, the houstonni no-fenol doesn't seem to have this problem to the same extent


gooseberries, or at least fruit from the cultivar in my garden, are best eaten not over-ripe because of fermentation and yeast in ripe to overipe gooseberries, but unripe gooseberries have the same "grippiness" in the mouth as acerola cherries, so i would assume it's the same toxin therefore not too many should be eaten in a day, unless they are "just right" ripe


paturizing ripe gooseberries with the skin on quite well, you can take a no-fenol afterwards before the cream to help digest and detoxify the skins


i think dark berry fruits like blueberries and some types of gooseberry are an important part of the diet as they have an antioxidant package that is different from other fruits like nectarines, apricots and peaches and are needed


i think anthocyanins which are the blue/black polyphenol pigment in blueberries and some varieties of gooseberries have a strong anti bacterial effect in the  urinary  tract and generally


cooked blueberries are strongly  anti-microbial  and especially effective for urinary tract pain and are also  vaso-dilative


blueberries do need cooking  (but not cooked so much as to denature the useful compounds !)  and not simply pasturizing to break down the starches


in actual fact i am not cooking blueberries beyond 5 minutes now as with long cooking the blueberries seem to totally lose their anti bacterial effect ! :o()


also, the less  thick  the cooking solution/mix, the slower the anthocyanin degradation rates !


black skinned gooseberries lightly cooked and with the houston enzymes no fenol and zyme prime taken afterwards also seem to have an anti-biofilmic effect in the gut and urinary tract !


the low oxalate diet is nonsense except to much rhubarb is a problem for urinary tract pain


you really have to watch vitamin C as a source of urinary tract pain, use only tiny amounts if supplementing


cooked blueberries and broccoli are  anti-biofilmic  !


the houson enzymes no fenol may help make these coloured fruit pigments more bioavailable !


elderberries


____________


i think there’s something to mushrooms  as neuroprotective  and preventative of dementia

you can  irridate  mushrooms to easily create large amounts of vitamin D2 in them !


mushrooms seem to have a cumulative stimulatory alkaloid/toxin in that is not significantly degraded by cooking


to minimise this the mushrooms should be eaten fresh and young, perhaps best before the veil is broken and the gills exposed, cooked asap, not too many eaten, and eaten for breakfast or at least 8 hours before bed so the stimulatory effect is lost by the time you want to go to sleep


the darker the gills the more toxic they are, pink or light brown is best


however the darker the gill up to say medium brown, the higher the level of the dendritic/T- cell stimulant so its a bit of a case of mix and match with the degree of maturation and quantity eaten


for store bought white button mushrooms i find the gill colour up to a medium brown ok, can eat quite a bit more of the pink/light brown and less of the medium brown before sleep is disturbed


fresh picked field mushrooms i find a very effective antiviral, presumably from the  promotion  of dentritic/killer T cells


toxicity with fat soluble anti-oxidants is not unusual


  testing  unknown fungi


i really think eating mushrooms too late in the day or too many over too many days interfers with sleep, the effect can be surprisingly delayed, like shorter sleep coming a day after eating the mushrooms


the stimulatory effect of mushrooms may not be simple toxicity but also from very potent antioxidants, of which ergothioneine is present in mushrooms at 12 times the levels of wheat germ (considered high in ergothioneine)



"Dietary Supplementation with White Button Mushroom Enhances Natural Killer Cell Activity in C57BL/6 Mice"   D. Wu et al (below)


........ reported that supplementation with the mushroom boosted the activity of natural killer (NK) cell activity, and production of tumour necrosis factor- (TNF) and interleukin-2 (IL-2).


Natural-killer cells, or NK cells, are a vital part of the immune system. In addition to killing viruses, they have been shown to kill cancer cells in laboratory tests. Depressed NK activity has been associated with increased cancer incidence as well as an increased susceptibility to colds and infections.


On the other hand, no in the production of IL-6, prostaglandin E2, nitric oxide, and H2O2 in macrophages. In addition, no changes in total T cells were observed.


"These results suggest that increased intake of white button mushrooms may promote innate immunity against tumours and viruses through the enhancement of a key component, NK activity," concluded the researchers. "



Shiuan Chen , Ph.D (below)


Our results, generated so far, suggest that mushroom feeding increases the expression of two categories of genes (immune responsive and signal transduction) and reduces the expression of three categories of genes (DNA processing, gene expression and energy production). In addition, experiments have been started to identify the active components in mushrooms that are responsible for the suppression of breast tumor formation


White button mushrooms are found to suppress breast cancer cell growth by preventing the synthesis of   estrogen   the female growth factor and regenerative hormone.


Estrogen plays a major role in the development of breast cancer. In estrogen-dependent breast tumors, estrogen stimulates the formation of growth factors that are essential for breast cancer growth. In cells, a protein called aromatase produces estrogen, and in breast cancer patients, tumors contain an abnormally high level of aromatase, which generates a large amount of estrogen.



 summary  of chen's work



eileen comments that she has read research indicating that shitake mushrooms have a strong anti viral-action and this is borne out by her experience of eating them


my comment is that  estrogen  is also a needed hormone, especially by menopausal and post menopausal women


according to the summary,   conjugated linoleic acid   (CLA - a useful fatty acid)  is also a significant aromatase inhibitor and it's in grass fed meat


lepiota  rachodes  grows well here under the gums, it's really nice but need to be very young, absolutely before the veil breaks or they give you stomach discomfort about  18?  hours later !


i think  shiitake mushrooms  have a similar problem, the gills should not be exposed and the cap firm and hydrated and the skin almost closed  right  in on the stem !


in actual fact i am suspicious that lepiota rachodes, oyster and shiitake mushrooms (in order of decreasing severity) have some sort of toxin in that adversely affects the gut !


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bioflavonoids from citrus integuments help capillary strength, but you only need a little, too much is hard on the gut which is one reason why fruit juices with a lot of the citrus rind in can be bad news


too much in the way of bioflavonoids  (especially from grapefruit, lemons and limes)  makes the gut sore, but too little leads to under-strength blood vessels


i don't favour the rind at all, tho adding zest to drinks is an old anti-biofilmic, but use a portion of the integument that separates naturally and is retained in the mold when you squeeze the juice out of grapefruit, lemons and limes !


u can use lime integuments in pasturized lime juice as a biofilm remedy


i hand juiced two limes on a plastic mould and also tipped the integument generated from the vigorous squeezing process into the juice as well


this was then pasturized by tipping the integument/juice mixture into a glass, then pouring hot water in so i had a glass of integument and lime juice at about 68C which i then let cool to a drinking temperature


this was a bit before bed and i went to sleep on it, also the bit of fruit sugar in the lime juice should help promote tryptophan transport into the brain


this is actually fairly hard on the gut if done on a daily basis, so i only do it this way when needed, but it works


the limes would need to be good quality and non yeasty, the skin shiny and not dull


when you cut the lime in half there should not be even the slighest touch of brown in the center


dull skin in citrus is always a sign of the fruit being well past its peak


the tip of the blossom end of lemons goes black when they get old and yeasty


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dates are ambiguous or illegal in biofilm scd  (legal in btvc scd)  because they cause fermenting metabolites that affect the brain, also the pesticides used are pretty toxic


i think the sun drying of them cross links some of the sugars suiting fermentative microorganisms; darkness, like with raisins indicates caramelisation


“ We analyzed volatile compounds in the headspace  (the gas space above a fruit in a closed container)  of dates to elucidate which compounds originate from fermentative pathways and to determine which change in emission rate during ripening.  Ethanol, acetaldehyde and acetic acid were the only volatile compounds detected as products of fermentation in both fruits.  In dates, emission rates of these compounds increased during maturation ”


above from a bat study, the figs may have been green


at 64% sugar i really don't find fried dates worth the candle !


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i have pressure cooked kohlrabi and had a bit of mild stomach discomfort, whereas swedes/rutabaga has a positive effect on digestion.


swedes/rutabaga are a cross between turnips and cabbages, hence are cruciferous with the advantages and disadvantages of belonging to that family presumably  article


kohlrabi veer from non-preffered to illegal, they may have a benefit for a couple of days eating them to force a change of the stomach flora in the right direction


“ kohlrabi has the mildest and best flavor  (resembling mild white turnips)  when small.
unfortunately, many gardeners allow  kohlrabi  to grow too large before harvesting it.
large, older kohlrabi is tough and woody and it may have an off-flavor ”


elaine gottschall thinks that variety or quality could be a  factor


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chokos may be bcd illegal or ambiguous, despite provisional approval by elaine gottschall, will have to try one again


pears need to be ripe before being pasturized/cooked, and if not ripe, they then require a long cooking period !


comice and packham are good pears, but need to be ripe which you tell in the case of packham by the exposed flesh being slippery when cut or peeled


pears significantly degrade with medium periods in cold storage. they also have dissaccarides in them.


dried figs are laxative


when figs are in season, you can cut ripe green figs cut in half and simmered in a bit of water in a frypan for several minutes gives a very palatable result.


the fig starch is slower digesting than most fruits so is somewhat like a vegetable in that respect !


they are surprisingly filling !


i don't recommend the comla farms figs  (from the riverine area vic/nsw)  but the ones that were local in tasmania i liked, mild and sweet !


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pumpkin and butternut squash, though scd legal, are bcd ambiguous


that is, not preferred or only eaten occasionally, and in small to moderate amounts


in fact i think, like sweet potato, there is inaccessible starch in pumpkin, since they both seem to store so well and are not attacked by bugs


recently picked home grown or good organic squash/pumpkins may dramatically improve the eating quality


in the first half of november 2008, i ate roast pumpkin twice day for a week or two that probably had been in storage since autumn/march  (7½ months)  and that made for a watery lower colon mucus in my stools - biofilm!


i felt quite a bit better switching back to pressure cooked carrots from roast pumpkin, that's just one meal later, i wonder if carrots as well as swedes/rutabaga have useful prebiotic effect?


carrots, parsnips, pumpkin, butternut squash and turnips are always a bit iffy, there are a few depends like season, age, growing conditions, amount and continuity of eating.


i really don't find commercially grown pumpkins and butternut squash satisfactory at all !


i occasionally eat parsnips  (slice off the brown that forms if it has been left a while on any cut surfaces, it's a toxin !)  and regularly eat carrots  (the green tops are a good source of vitamin A and pressure cook well, radish greens cook well too!)


carrots have to be well cooked  (to the point of softness)  in a pressure cooker to be digestible, and the younger the carrot the better


carrots are best sliced longways into 1/4's to give the pith direct exposure to heat !


this way the surface area is not as large as the usual thin vertical slicing so retaining the anti-tumour compound falcarinol better


older carrots benefit from quite a thick peeling as the skin layer can be bitter which is a sign of protective toxins


the retention of falcarinol and sugars by being cooked whole or in longitudinally sliced 1/4's without the usual undercooked pith of the older carrots is likely a factor in giving baby carrots their digestive and taste advantage tho they may be lower in carotenes


 update 30/10/09:  i have stopped eating older carrots and my stools are better for it  


i have a strong need for carotenes in my vegs, too much iron/rbc's i guess


pumpkin is a cattle food


laura writes   “I have found I do much better with sweet potato than pumpkin, not sure why but pumpkin almost agrees with me, but then doesn't”


eileen writes   “I eat a medium sized piece of pumpkin once occasionally twice a week to no ill effect whatsoever


my comment :

it is used by home brewers to make pumpkin beer the claim being that the starch in pumpkin gets converted to sugars by the enzymes in barley malt that is the main constituent of beer, but I've also seen pumpkin listed as a low starch vegetable on nutritional value of food charts


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carob  (which is the carob tree seed pod and not the seed)  seems to have an issue with something in it inhibiting the absorbtion of magnesium, also it could be over-high in calcium


this inhibiting substance may also get into the blood and bind to magnesium, it's not just a simple case of inhibiting absorbtion, it seems to reduce the overall body pool of available magnesium and it can take at least a week after stopping eating carob for the magnesium to free up again


the sugars are too crosslinked and have subtle fermentation issues


it's illegal under scd and probably should remain so under bcd, but tending more to ambiguous


vitamins and minerals in  carob



the nightshade family


laura  asks


what are your feelings about nightshades in general as a group of fruits ?

my  reply


tomatoes, white potatoes, red and green bell peppers, the hot peppers such as chili and paprika, as well as eggplant belong to the nightshade Family 

while i find unsprayed  (homegrown)  red, yellow and orange sweet peppers and tomatoes ok, pesticide use on these grown commercially  (especially hothouse?)  can be an issue !


chilli/ capsaicin  is a bit like oregano oil


laura replies: interesting, I can only eat tomatoes and red peppers of that family as well. cilantro is also a part of it along with tobacco.



eggplant is bcd illegal



Janet asks: Why is eggplant listed as illegal on your site? Is it still Ok if it is fresh from the garden w/ no sprays? I have a fridge full and no clue what to do with it. We've eaten it only once or twice sauteed in some butter w/ a bit of cheese grated on top and seemed OK w/ it.



my reply:


well the stuff i got was from the supermarket and rubbish
i will put your opinion that fresh from the garden eggplant is ok, on the compendium
plant sugars can considerably change with a bit of storage



laura replies:


personally I can say eggplant makes me sicker than anything, yikes it hurts just to think about



jen replies:


Well I absolutely love eggplant. My favorite thing to make was eggplant parmesan. But of course I breaded and fried it. Yum... Instead, I am sure you could steam it, roast it and then cover it in homemade tomato sauce and a cheese and then bake it until the cheese melts. I also make a ratouille type thing - with eggplant, onion, peppers, tomato... basically just roasted or sauteed. It is good. If you know anyone who is pregnant - there is some enzyme in the eggplant that is supposed to trigger labor - so if they are approaching their due date or past it they may want to eat some eggplant. I can't really think of anything else. Eggplant has never made me feel ill, but for some reason I tend to get a little bit of an allergic reaction in my mouth from it (maybe it is acidic?). I think you are supposed to soak it in salt to prevent that from happening.



radhe replies:


I never have a problem with eggplant unless it is old, look for green, fresh stems. The only thing is to make sure that you have something strongly acidic like lemon juice or yoghurt added to it while cooking. Just a little bit, unless you want more for the flavor. My absolute favorite with eggplant is to char it over a fire, or gas grill, or even the broiler until soft, peel the skin, add flavors of any sort (yoghurt/cumin/cilantro/tomato/onion/garlic:any combination). Deelish.


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fruit ripening is an enzyme driven process and quite different and encompasses many more dimensions than the simple heat denaturation of cooking, you can't get good results cooking less than ripe enough bananas


kiwifruit goes well with BCD, softening the stool slightly  (the green kiwifruit is best for this, the gold kiwifruit does not seem to have the same stool softening effect and also has biofilm promoting sugars)


i think fat and cream really slow down the rate of sugar absorption, even when i have eaten a huge amount of sugary pasteurized fruit i have never had a problem with a sugar rush because of all the cream i had with it, the issue was more the absolute amount of sugar over a while feeding biofilm and probably glycation and the formation of advanced glycation end products  (AGEs)  as well


the formation of AGE's may well be a significant issue with this style of cooking as i have noticed that the golden kiwifruit tends to brown quite easily if i am not careful


“ AGE's may be formed external to the body  (exogenously)  by heating  (e.g. cooking)  sugars  (especially fructose and galactose)  with fats or proteins ”


changing cooking methods  (avoiding grilling, frying or baking their food and instead were instructed to poach, stew, or steam their meals)  significantly reduces AGE's  study


“ The  researchers  do not know why pan-frying poses a higher risk for prostate cancer, but they suspect it is due to the formation of the DNA-damaging carcinogens  heterocyclic amines   (HCAs)  during the cooking of red meat and poultry

HCAs are formed when sugars and amino acids are cooked at higher temperatures for longer periods of time. Other carcinogens, such as polycyclic aromatic hydrocarbons  (PAHs)  are formed during the grilling or smoking of meat

When fat from the meat drips on an open flame, the rising smoke leaves deposits of PAHs on the meat. There is strong experimental evidence that HCAs and PAHs contribute to certain cancers, including prostate cancer and  renal cell  carcinoma ”


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bananas seem to have quite a varied starch composition depending on seasonality and growing condition wetness


the australian ones in winter are crap, low sun, seem to suit biofilm which means crosslinked starches


W. writes:


I have a kiwi friend (new zealand, not the fruit) working on his phd in food chemistry. He has looked at bananas closely and stated that the carb structures vary enormously. In addition to the environmental factors you indicate, the banana is so highly domesticated there are distinct varieties peculiar to a single plantation.


Some types have a huge load of B6.


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apricots that are just a touch before ripe to eat are also very good cooked this way and just melt down in the pan, i do this because aside from being very flavourful, apricots seem to be too diffcult to get to the point of perfect ripeness since they overripen at the core before the outside is properly ripe


dried apricots need to soak in cold water for up to 24 hours


you can get intestinal yeast from overdoing pasturised fresh apricots without extra anti-biofilmics like eating the kernel or pasturized blueberries !


apricot kernels contain the cyanogenic glycoside  ‘amygdalin’  which may have some anti ‑ cancer action, however my interest is its antibiofilmic activity and since apricots are in season now, i just crack the shell with a hammer or nutcracker and take the kernel out and and eat it raw  (anti-biofilmic!)  or add it to whatever is cooking !


that's one to three a day of fresh kernels, quite tasty really, not sure if i will bother when apricots go out of season ! . .


i read of a lymphoma survivor  (paul reid)  who was eating 30 a day for chemo and is now dropped to 6 ? a day maintenance and is a vegan/raw foodist, however i think three is the upper limit for me ! :o)


“ the dr's who treat people with this natural cure recommend 30 to 50 per day, at a rate of no more than 5 per hour ”


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peas seem to provide some essential sugars that beans also seem to provide, though not as adequately as beans


fresh green beans appear to have much more of this than frozen beans


peas, carrots and pumpkings are not low carb, just the carbs are different and less accessible to biofilm compared to the grains


peas are a rich source of arginine and branched chain  amino acids  and thus a less biofilm forming alternative to whey !


split peas may be a problem, supposedly they are just dried peas with the skin removed but maybe there are permanently inaccessible starches created by the drying process, maybe they are more a different variety from fresh peas than is claimed, i have more work to do on this !


carrots and pumpkin are protein deficient, grains  (not recommended!)  are a bit better protein-wise than carrots and pumpkin, but not as good as peas, however i only eat a couple of desert spoon of peas with a meal to get those different proteins


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the mycotoxin fumonisin made by the mould  “ Fusarium ”  in maize and corn may be an underlying issue with corn


its is especially a problem in regions where drought strains the crops like italy, there is a row currently there  (november 2007)  about some gmo corn having much lower fumonsin levels, probably from the better corn borer resistance the gmo corn has, compared to non gmo corn


the corn found in tortellias have lower levels of fumonisin since the hulls are removed by a hot lime bath and the processing generally seems to remove it, the reduction can be up to 80%


corn is illegal in scd


____________



cauliflower may be improved by being boiled , rather than steamed, roasted or pressure cooked as some of the anti-nutritional factors seem to leach out


i find cauliflower pressure cooked ok and this is the way i cook it


fresh broccoli is ok pressure cooked with some precision and care is needed to avoid over or undercooking.


you can slice off the skin on the stems of broccoli, slice up the now skinless stem into thin disks and cook them a bit more than the florets


snow peas because they have a very high surface area compared to the interior volume are likely to take a higher pesticide loading that some other veges


pressure cooked swedes/rutabugas are preferred if the swedes are good quality and not too old. there seems to be something very settling in the stomach about them if pressure cooked.


tomato, while a botanical fruit, is a vegetable from a culinary point of view, so should be ok eaten more close to, or with protein, than a fruit


they don't ripen properly if  chilled  !


“ flavor-associated volatiles are sensitive to temperatures below 12°C, and their loss greatly reduces flavor quality

transcripts for some key volatile synthesis enzymes and the most important ripening-associated transcription factors are greatly reduced in response to chilling

although expression of some genes critical to volatile synthesis recovers after a return to 20°C, some genes do not ”


commercially grown tomatoes, sweet peppers and strawberries may have issues with toxic pesticide absorption from the high pesticide use to protect these fragile fruits and keep them blemish free. ambiguous in BCD (legal in the btvc)


however i do find field grown sauce tomatoes very palatable, having a richer flavour than other types and presumably pesticide is less of an issue than hot house grown ?


whole tomatoes freeze well with the skin left on, just washed and and left to dry so they don't stick together when put in a bag !


put in water at 80°c for five or more hours, then taken out they make a delicious mash/juice to eat and drink !


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i ate some some very nice commercial strawberries from turners beach (evening - 2nd december 08), but felt a bit spaced out the next morning


a disfortuitous pesticide cocktail?


pesticides/insecticides are human neurotoxins unfortunately and a problem with any commercially grown thin skinned fruit  (cherries, loganberries, strawberries, etc)  and also tomatoes


on eating some very good quality organic fruit  (strawberries and raspberries and gooseberries)  and finding how much you can eat with minimal effect except biofilm has opened my eyes to how much pesticides are an issue with this thin skinned fruit and tomato's


a starving man amidst an ocean awash with poisoned food, its so hard to pass over this beautiful looking fruit, but i am taking a tougher line against pesticides


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an experience with home grown organic raspberries and strawberries  (written on the 2nd/3rd of january 09)  that was basically successful, i think due to them being home grown and very fresh, commercial organic strawberies may not cut the ice, i do wonder about seaweed  (kelp?)  being used with their high arsenic content for fertilizer and also the extreme biofilm loading that organic fruit can have


“well i am eating raspberries and strawberries  (home grown/organic from a garden in north motton)


i eat them, then take pure cream a little later to give the stomach acid a chance to work on the fruit before eating the cream as the cream buffers the stomach acid


[ update  (20/8/09) : not sure wether its better to eat the strawberries at the same time as the cream like i usually do when eating other pasturised fruit like apples? ]


the amount of cream i eat with pasturised fruit is huge


the short chain fatty acids in the cream interfere with the membranes in bacteria, helping suppress the biofilm the fruit sugars might feed


that actually is adequate, though sometimes i may have a bit of yogurt a while later


yogurt is somewhat over-rated though


its very interesting how, as i work my way through  1.5  kilos of organic strawberries, i can tolerate these from a gut and pesticide point of view whereas with the commercially grown strawberries, even one seems to be too toxic


however i now may have an ear infection from eating all this unpasturised and pasturised fruit, giving too much fruit sugar plus biofilm from the unpasturised fruit, so will be going back to pasteurizing


there's quite a bit of very accessible sugar in pasturised fruit and one has to be careful in terms of quantity, fruit quality and your own biofilm condition!


bioflm on the surface of the fruit and in it, can travel up the eustachian tubes at the back of the mouth into the inner ear


there could be a number of causes of ear pain, but biofilm in the inner ear and eustachian tubes is common with kids on autistic spectrum


spores and yeast from unpasturised fruit, especially strawberries, grapes, blueberries, raspberries can travel up the eustachian tube


also the biofilm does well on the sugar pulse from the fruit which is why i have a lot of cream with the pasturized fruit i eat follwed by some yogurt a bit of a while later


these modern breeds of biofilm loaded super sweet fruit would be a major factor in the explosion of ear conditions in children


i really am getting a feel for how BCD is different and superior to scd


all the folic acid in these raw organic raspberries and strawberries has made me sleepy which is interesting, a bit like the effect of metafolin


there must be big losses of folic acid from cooking since it is water soluble, since i have only noticed this sleepiness from eating large quanites of this uncooked fruit and not cooked fruit or veges”


i don't think its the cooking temperature that is degrading the folic acid, maybe co-factor loss or washout, i just don't know


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Effect of cooking temperature on four water-soluble vitamins: vitamin C, thiamin, riboflavin and folic acid  (dashi et al, kuwait)


“Processing conditions such as temperature, pH, moisture content and food preparation steps like cutting, macerating, washing etc. are known to affect the nutrient retention during processing of foods. Cooking temperature is one such factor which dramatically affects the nutrient retention in foods. Among the various food constituents, a few of the vitamins like ascorbic acid and thiamin are adversely affected during cooking.


The purpose of this study was to determine the influence of cooking temperature on some of the water-soluble vitamins (vitamin C, thiamin, riboflavin and folic acid). To carry out this study, a Kuwaiti dish (Senyat samak), which is a baked fish fillet with vegetables, was prepared and cooked in triplicate, at temperatures of 100C, 110C and 115C for 1 hr and 25 min.


The raw sample (control) as well as three cooked dishes were homogenized, freeze-dried and analyzed for their vitamin contents. The vitamin retention at the two extreme temperatures ranged between 17.4 to 60 %, 38.4 to 49.5 %, 52.3 to 75.2% and 64.8 to 74.7%, for vitamin C, thiamin, riboflavin and folic acid, respectively. The highest loss during cooking was observed for vitamin C followed by thiamin. It can, therefore, be concluded that lower cooking temperature of this fish preparation resulted in higher retention of these four vitamins.”


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commercial glasshouse grown tomato's seem particularly toxic, pesticide laden


strawberries are probably better fried in suet beef fat, or simmered, rather than eaten raw unless they are very good quality fresh organic


non-organic kiwifruit have a similar issue, many different types of pesticides and fungicides used over the growing season and the hairy skin acting to facilitate absorption.


the pesticides used on some non organic kiwifruit are possibly too toxic, but in general i am now finding the non-organic ok, maybe, not quite sure


recent research (2007) has shown that organic kiwifruit have higher levels of antioxidants from higher exposure to natural stresses


however, i do find that iodine supplementation makes one a lot more tolerant of pesticides and sometimes the non-organic kiwifruit is all i can get and the italian organic i haven't liked.


in new zealand, the kiwifruit picking season begins in the last week of march, peaks about mid april?


some seasons will be better than others


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a bit of uncooked tartish fresh  (real fresh like not too long in the cool store!)  apple slice can be an effective stomach antiseptic, dunno actually, they seem to have biofilm in


just chew it a bit, i can't eat too much because the phenols in uncooked  apples  give me migraines


apples lose their   oomph   a surprisingly short time after the end of the picking season, six to eight weeks ?  and become nutritionally negative


good varities are 5 crown, jonagold, royal gala and arkane  (in order of preference) ,   pink lady is not !


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unpasteurized commercial passionfruit is terrible for promoting gut yeast, but banana passion fruit seems the opposite, especially if you crack a few seeds as you eat one and swallow them. only a few seeds though as they appear to contain quite a toxic anti-yeast compound.


maybe the passionfruit being loaded with yeast is dependent on how long it has been in storage and fresh picked might be ok, will have to work on this


pasteurizing passionfruit by adding a small amount of water and heating the contents in a teflon frypan to about 68 - 70C creates a delicious slurry/paste that can be used as a topping on food or just eaten straight


you can strain ? the seeds or spit them out, in fact i crunch one or two of the seeds in my mouth and swallow them as an anti-biofilmic


papaya are bcd ambiguous unlike the scd legal, there are starch issues with it


pesticide synergies are strongly amplifying of toxicity and unfortunately this appears to be the case with non-organic kiwifruit which is a pity since their mild laxative effect is useful for the scd diet.


however, i think iodine supplementation promotes a gut-liver re-circulation that seems to help break down organic toxins and i will eat non-organic kiwifruit depending


homegrown is fine (watch out for lead in soils from old paint of houses etc) and most likely organic is ok depending.


nuts and seeds i find problematic, seeds worse, mustard i find a problem with its insufficiently cooked polysaccharides !


marmite/vegemite is ambiguous in my revision of scd legality. it is an excellent source of RNA and b vits but also feeds bad gut flora. i use it occasionally, like a bit of vegemite smeared on a cheese slice.


but it definitely can lead to gut discomfort


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apple cider vinegar can have yeast/fungal spore issues, even if pasturised, and is illegal. some spores can be activated rather than killed at pasteurizing temperatures


acetic acid which is the main acid in vinegars, is a biofilm fermentation by-product and the biofilm probably benefits by acetic acids effect of inhibiting disaccaridases in the small intestine, vinegar with meals is a method used to lose weight and slow the sugar pulse from digestion for diabetics


molybdenum may help metabolise acetic acid into an energy source


“ acetic acid  suppresses  the increase in disaccharidase activity that occurs during culture of caco-2 cells ”


because of this the  BCD  is ambiguous about the use of vinegar


commercial vinegars are about  5%  acetic acid and wine  .03%  and a total acidity of  .6%  ?


vinegar can be used for weight loss, the  BCD  favours white vinegar as suitable for a vinegar, definitely not  unpasturized  apple cider vingear as it is high in biofilm seeding spores and various metabolic toxins


i did use quite a bit of white vinegar once to improve stomach acidity, but it was making me too thin so i stopped, maybe it has some utility if you are overweight ! :o)


the study linked above is saying saying that vinegar turned off a sugar digesting enzyme in the stomach that didn't sound like a good idea


‘ acetic acid  upregulates  the expression of genes for fatty acid oxidation enzymes in liver to suppress body fat accumulation ’


maybe both mechanisms are true


interestingly wine which is a step away from vinegar seems to productively increase stomach acid  (in my case!),  but not cause weight loss which are big bonuses for me !


the compendium does seem to have very significant weight loss as side effect if you are overweight !


white vinegar and presumably the other vinegars also seem to supress mitochondria


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“ Foods are definitely getting sweeter and our palates altering, say the East Malling plant breeders, but when it comes to fresh produce the change is more subtle than just upping the sugar content

Our perception of fruit varieties and their taste is affected by acid levels. People tend to talk about things being sweeter but sometimes what's actually happened is they've become blander. You can eat blander fruit in larger quantities, you come back for more of it than of the richer varieties, and that can increase sales

Apples and strawberries, for example, have been bred to taste sweeter by greatly reducing their acid levels. The problem is that if acidity is too low, the fruit is left with little flavour at all - just sweetness

Many breeds of raspberries are also a lot sweeter ”


  “ Red grapes turn out to be the sweetest of the fruits I take. A new trademarked variety called Absolutely Pink from South Africa, these were indeed very more-ish, little explosions in the mouth of sweet liquid with no clearly identifiable flavour, more like a sweetened drink than a fruit.

"Ooh, they are absolutely tasteless," Knight says, handing me the refractor for inspection. "But look, they are staggeringly high on the Brix. Twenty per cent soluble sugars. Exactly what we said, all sugar and no real flavour."

That 20% compares with an average of 16% sugars recorded in red grapes in 1940 in the official bible of food analysis, The Composition of Foods ”


my  first comment  :   sweet pineapples are another example of breeding for sweetness and reduced acidity that has created a pro-fermenting fruit, in addition i think pineapples get a lot of pesticide applied, however i eat the not so sweet varieties which i slightly cook


my  second comment  :   old eating varieties of eating grapes may be ok if pasteurized, but modern varieties are cot cases of yeast promoting sugars with reduced bioflavonoids and anti-yeast toxin down-regulation of yeast growth


the basic issue with grape sugars is they are beloved by yeast and most people will find it simpler to exclude grapes and grape juice !


my  third comment  :   murcott mandarins are sweet, but the juice is actually very good pasturized, which i have done by boiling some water and then pour freshly squeezed juice in so that a pasteurizing temp of about 68C/155F is reached.


either the juice from mandarins, or mandarines and a lemon added to about 200 to 350ml of water ?


alternatively you can simmer the segments for say 5 minutes and eat them, spitting out the seeds or maybe chewing the occasional one for the bitters, this is quite an effective anti-biofilmic !


you can do the same with  oranges  and simmering the segments for a while helps break down the fiber which releases up to 10 times the  antioxidants  of just the straight juice !


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cathy lynn on paw paw not being that digestible:


The thing about pawpaws is that they need to be absolutely fully ripe when they are eaten because they contain a very potent class of compounds known as annonaceous acetogenins, which are natural pesticides that the plant produces to ward off worms, fungi and some viruses.


As the fruit ripens, these compounds gradually disappear from the fruit, but if eaten before that fully ripened state, they can make you sick, causing varying degrees of gastric distress. In the US, at least, very late summer/early fall is the best time to eat them.


The only animal that has a digestive tract capable of digesting the plant parts during spring or early-to-mid summer is the Zebra Swallowtail butterfly, whose larvae have evolved to eat the leaves, and then actually incorporate the acetogenins into the body tissue as a natural way to ward off its own predators, who die if they consume the larvae. The bright colors and stripes on the adult butterflies warn birds that they are poisonous, and not to consume them.


some info on acetogenins:


"We now understand the primary modes of action for the acetogenins. They are potent inhibitors of NADH: uniquinone oxidoreductase, which is an essential enzyme in complex I leading to oxidative phosphorylation in mitochondria. A recent report showed that they act directly at the uniquinone-catalytic site(s) within complex I and in microbial glucose dehydrogenase. They also inhibit the uniquinone-linked NADH oxidase that is peculiar to the plasma membranes of cancerous cells"


my comment: when the fruit is going off season they are much more nutritionally negative, the paw paw becomes more fiberous and doesn't ripen fully

-------------------------

FRUIT, VEGETABLE JUICES, ALCOHOL, WATER



vegetable juices  (uncooked juice from raw vegetables)  are illegal because you have similar issues to eating the raw vegetables and the juicing process may be selective for indigestible polysaccharides since they can be fairly water soluble as evinced by soaking.


interestingly leachate from cooking vegetables in water can have this higher polysaccharide content, which is a useful separating process, however i do keep the vegetable water from cooking (in the pressure cooker), it usually has some chilli in and put it in the fridge, then repasturize it to drink


__________________________________



i pasturise fruit juices to about 72°C


as a general rule all store bought juices are illegal, too much lying, obfuscation and additive toxicity by the manufacturers, even those claiming no additives, just the original juice flash pasturised .............


pulped orange juices generally contain the rind as well, and this combined with the full volume of the integument pulp is a bit toxic


grape juice though legal under scd is basically illegal under bcd, grape sugars are too promoting to biofilm !


_____________



i avoid carbonated (fizzy) water, it may reduce bile, wanted for some, but not for me !


i wouldn't be surprised if it caused some subtle  remodeling  of the microbiome in a negative way


carbon dioxide is a toxin, store bought soda water is particularly problematic because of its very high levels and (usually) town supply water used !


if despite the bottle being still for a while and the water is cold, if the bottle still fizzes and overflows when you open it suddenly for the first time then the carbon dioxide levels are very high !


i have read that 5 or 6 giant gulps of coke zero or diet pepsi fixes bile reflux if you have had your stomach removed (gastrectomy) !


artifical sweetners are nightmare though because they prep the metabolism, but no sugar is delivered


so i stick to plain bottled water when travelling !


_____________



Jen writes: I stupidly gave my daughter some pear juice boxes (thinking they'd be less sugary, less yeasty) ,  well it just took a couple that day and she was way up on her toes



my reply :


i keep warning about store bought fruit juice, pears naturally have a dissaccharide in anyway, but the fruit used in commercial juices is the rotten fruit and full of yeast spores, let alone the inclusion of cross linked and highly gut fermenting promoting sugars to make it more palatable


___________________



fruit is quite high in fructose , vegetables less so


fructose is primarily  metabolised  in the small intestine, overflows end up in the liver and the liver  does not like  this !


______________________



fructose in fruit is bundled with a heap of antioxidants, but fructose in drinks and processed food does not have these so there is no ameliorating effect


cream with fruit dramatically slows down the absorbtion rate of fructose, however, there is a negative side to  fat and fructose


“ high levels of fructose, trans fats lead to  significant  liver disease ”


fructose  increases  salt reabsorption by the kidneys


______________________



web quotes on deionizing fruit juice:


“ A process for purifying sugar containing liquids or solutions, optionally at a sugar mill site, in which the hot sugar liquids are initially contacted with a weakly basic anion exchange resin in the bicabonate form, the salt impurities in the juices being converted to their corresponding bicarbonates, then passing the liquids under pressure through a cation exchange resin in the calcium form to remove alkali metals and then treating the resulting liquids pressure free to bring about the conversion of salts of hardness ions such as calcium bicarbonate in the liquid to insoluble calcium carbonate thereby giving a clarified, deionized and decolorized liquid product which is easily crystallized to a purified crystallized sugar product ”    patent


“ The subject merchandise is produced from pineapple skins and undersized pineapple fruit. You indicate that clarified pineapple juice is deionized, by passing it through two ion exchange columns. This process removes the color, flavor, and acidity from the juice. You advise that the product has a standard Brix within the range of 71.0 to 73.5. The submitted laboratory analysis indicates that the merchandise has a Brix of 72, and contains 21 percent fructose, 31.5 percent glucose and 19.5 percent sucrose. The product will be packaged in aseptic bags inside polyethylene bags, which are inside 55 gallon steel drums ”


“ The main difference between clear apple juice concentrate and de-ionized apple juice concentrate is that for the production of de-ionized apple juice concentrate, the fresh apple juice is put through an additional process of de-ionizing before concentrating so that the end product appears to be colourless with fructose as its principal component. Due to these specific characteristics, de-ionized apple juice concentrate is considered to be relatively more suitable than clear apple juice concentrate for us in the production of canned food, confectionery, jelly, fruit vinegar and beverage products ”


my comment:


when you look at what a brix is, 72 is basically a bit of water dissolved in sugar, i presume this is the wholesale syrup and is diluted down to the final juice product


“ Degrees  Brix  (symbol °Bx) is a measurement of the dissolved sugar-to-water mass ratio of a liquid. It is measured with a saccharimeter that measures specific gravity of a liquid or more easily with a refractometer. A 25 °Bx solution is 25% (w/w), with 25 grams of sugar per 100 grams of solution. Or, to put it another way, there are 25 grams of sucrose sugar and 75 grams of water in the 100 grams of solution ”


______________________



for a fruit juice drink you can heat some water up and then put in some freshly squeezed juice (the water /juice mixture should be between 68 - 75C once the juice has been added) and if after adding the juice, the temperature has dropped lower than 67C just warm it up to say 68C to pasturize it.


then let it cool and drink it. fruit juice can be acid, you really need to be supplementing molybdenum and the compendium and using a sodium flouride toothpaste so that the tooth enamel is hard enough to resist any acidity


don't overdo lemon or lime juice, they have a compound (lectins) in which increases gut permeability


i think we seek more than water when we drink, particularly the organic potassium in fruit juice is sought


__________________________



verjuice, which is the unfermented juice from not fully ripened grapes and was used as a vinegar in the middle ages


it's an extremely potent source of biofilm promoting sugars and possbily spores and may produce acetaldehyde rather than alcohol in a biofilm in the fecal slurry in the upper intestine


they replaced verjuice with lemon juice pretty quick when the crusaders brought lemons back from the crusades


australian verjuice has levels of sulphur dioxide limited to 100 ppm since that is the legal restiction on vinegar, but it's not a high enough level to knock biofilm spores sufficiently


verjuice is actually worse than alcohol since it feeds an unmetered fermentation of sugars that biofilm love


i actually had an addiction problem with verjuice for a while !


__________________________



wine and beer provide chromium and wine, especially red wine, provides antioxidants on the plus side


on the negative side biofilm, spores and some toxins


i am sure that alcoholics are partly seeking the chromium


wine and beer and fermented grain spirits are actually biofilm processed


__________________________



“ acetaldehyde shows behavioral properties that are generally displayed by addictive drugs, and therefore may play a significant role in alcohol addiction.


acetaldehyde is a 1,000-fold more potent reinforcer than alcohol.


acetaldehyde impairs memory performance.


acetaldehyde increases the firing rate and burst firing of dopaminergic neurons of the brain, reinforcing acetaldehyde's contribution to alcohol abuse and alcoholism ”


it also forms carcinogenic DNA adducts that for the 30% of people of asian descent that have a variant of the alcohol dehydrogenase gene,  significantly  increases the risk of esophageal cancer !


i think it's role as a cancer accelerant also holds for those with more functional versions of alcohol dehydrogenase if they have biofilm problems !


helen and eileen have been of considerable assistance in helping me understand this issue


__________________________



hitler on  cocaine  :o)


__________________________



about 5 to 15 ml of cask  (keeps better)  cabernet sauvignon  (added at the end of cooking to the meal so the wine is pasturized)  may improve stomach acid, but on balance i seem to do better as a complete teetotaller

alcohol is suprisingly slow to evaporate from wine and beer

-------------------------

   VEGETARIANISM 



“ early humans were hunters, and had a physiology adapted to regular meat and offal consumption at least one and a half million years ago ”


an at least 1.5ma old childʼs skull with porotic  hyperostosis  from anemia


the earliest hominids/hominins scavenged and  ate  the brains of large antelopes the size of wildebeests that lions and other large predators couldn't crack the skulls of open ! : o )


“ unique among extant primates, modern humans are anatomically adapted to regularly consume substantial amounts of vertebrate animal tissues  (meat, organs, etc.).  over the last several million years, the hominin gastrointestinal tract has evolved from a chimpanzee-like large-intestine-dominated configuration well adapted for digesting fruits and other plant parts  (as well as the occasional small mammal)  to a more  carnivore-like  small-intestine-dominated form well suited for extracting complex nutrients from animal remains ”


interestingly there is recent  mutation  conferring an advantage in the metabolism of polyunsaturated fatty acids when the diet is predominantly vegetarian as in india and parts of africa and asia !



“ With little animal food in the diet, the long chain polyunsaturated fatty acids must be made metabolically from plant PUFA precursors.  The physiological demand for arachidonic acid, as well as omega-3 EPA and DHA, in vegetarians is likely to have favored genetics that support efficient synthesis of these key metabolites. Changes in the dietary omega-6 to omega-3 balance may contribute to the increase in chronic disease seen in some developing countries ”



“ The  adaptation  allows these people to efficiently process omega-3 and omega-6 fatty acids and convert them into compounds essential for early brain development and if they stray from a balanced omega-6 to omega-3 diet, it may make people more susceptible to inflammation, and by association, increased risk of heart disease and colon cancer ”



“ The Ice-Age diet  —  a high-protein intake of large animals  —  triggered physical  changes  in Neanderthals, namely a larger ribcage and a wider pelvis

the bell-shaped Neanderthal rib-cage or thorax had to evolve to accommodate a larger liver, the organ responsible for metabolizing great quantities of protein into energy

This heightened metabolism also required an expanded renal system  (enlarged bladder and kidneys)  to remove large amounts of toxic urea, possibly resulting in a wide Neanderthal pelvis ”



___________________________



  lucy  used stone tools to butcher meat  study


whenever i butcher game for meat and offal i am always impressed how totally we are designed to do this, the arm and hand movements are so natural for it !


nor is the irony  ; o )  lost on me that i do better on a low iron diet because i make too many red blood cells and am susceptible to the oxidative stress of too much iron!


so i now  donate  blood !   


“ women consuming less than the recommended amount of red meat in our  study ,  were twice as likely to have a diagnosed depressive or anxiety disorder as those consuming the recommended amount


no link was discovered between mental health and other proteins such as chicken, pork, fish and plant protein


the research attributed the results to the grass diet of most australian cattle and sheep compared with the grain-based diet of herds and flocks elsewhere.


red meat in australia and new zealand is a healthy product as it contains high levels of nutrients, including omega-3 fatty acids that are important for to mental and physical health ”



on the negative side and what is really a rationale for eating vegetarian apart from lower iron is the inflammatory  [ I  II ]  immune response to N-glycolylneuraminic acid  ( Neu5Gc )


beef, pork and lamb contain Neu5Gc, dairy less so and i presume yogurts and cultured cheese less again, fish has only trace amounts and poultry none at all !


interestingly, you can become  allergic  to the alpha-gal sugar carbohydrate
found in mammalian meats from a  tick  bite


for mild alpha gal allergies, ensuring the meat is well cooked  (not rare!)  seems to be enough to avoid problems !


people with the alpah-gal sensitivity react differently to different meats, pork, beef and lamb being responded to differently, but everyone ok with chicken and fish !

the fattier the meat, the worse the reaction ?

lead and iron share the same intestinal wall  transporter  so less iron in the diet leads to greater absorption of lead !

tyrosine  is necessary for deep thinking !

  omnivores   get  their  comeuppance !

___________________________

the best evidence that we as a species are evolutionarily dependent on animals in the diet is that humans metabolically waste iodine and do not recover it back to the thyroid as do say marsupials


the only way that our ancestors were able to sustain this profilgate use of iodine (sweating it out for instance) is by eating thyroids


crows interestingly will probe down under the jaw skin with their beaks to get the thyroids in fresh dead wallabies here !


part of the modern hypothyroid nightmare is that we no longer eat thyroids 

GOITROGENS


spinach (nitrates?), cabbage, brussel sprouts, cauliflower, broccoli, flaxseed, almonds, millet, soy, silverbeet? kale? turnips? swedes/rutabuga?


soy is definitely BCD illegal,  “new study shows compounds from soy affect brain and reproductive development”, but soy oil is ok


miso and natto are both scd/bcd illegal, the fermentation is not complete enough to obviate the usual biofilm feeding on complex carbohydrates problem !


iodine supplementation does not completely reverse the goitrogenic effect by any means


it's actually one of the problems with the modern diet, high as it is in cruciferous and other goitrogenic vegtables


fats are goitrogenic, paleo eating needs more iodine which it got by the inclusion of thyroids


the amount of iodine aka the compendium needs to be modulated a bit depending on the goitrogenic load, a highly goitrogenic diet can require a surprisingly large amount of offsetting iodine and also needs more methylselenocysteine


the problem with developing an anti-goitrogenic strategy is it's a relative thing, like how goitrogenic?


i have never seen any stats grading the different fruits and vegetables in terms of relative goitrogenicity


largish amounts of cabbage i know are quite strongly goitrogenic.


not sure about broccoli


anyway i don't particularly worry about goitrogens except cabbage and i put  iodine  tincture on my toes or a drop of tincture on the inside lower lip every three to four days and eat wild game thryoids  (just small amounts !)  when i can get them


in the end i think you have to get some thyroid and not just iodine in your diet and we are evolutionarily designed to need this !

LECTINS


the dadamo site claims that lemon has a lectin in and i have always felt that lemons hurt the gut lining somehow


the meyer lemon (lemon and orange or mandarin cross?) is much easier on the gut than the grocery store varieties (lisbon or eureka?)


however the juice from very ripe pasturised lemons is much easier on the gut, maybe some of the lectins have been broken down by biofilm or enzymes?


possibly grapefruit has lectins as well


grapefruit certainly has some strong mitochondrial suppressors in


i wonder if the sugar and honey added to lemon drinks is to provide a carbohydrate surface for the lectins to bind to?


i do notice that lemon juice can be very hard on the gut in quantity


ripeness is very important in reducing this effect


it doesn't give a gut ache but over a while makes the gut a bit sore


i really try to get the lemons as ripe as possible and after juicing, pour the juice through a plastic sieve


and then pasturize


-------------------


“ we   found  that when the gut lining comes into contact with bacteria, it produces a protein/lectin that binds to sugars that are part of the bacterial outer surfaces

once bound, these proteins quickly destroy their bacterial targets. They're killer proteins with a sweet tooth ”


-------------


“ lectins  disable  GI tract cells, which are constantly bombarded while digesting food, from repairing tears in cells walls from all the activity. Repair normally occurs in seconds: internal membranes move up to patch the tear, the cell recovers and the one-cell layer lining of the GI tract remains intact.

If those individual cells cannot repair tears, they die

That means you have gaps in the integrity of the surface area of the epithelium and you are exposing the nasty internal world of your GI tract to your blood supply ”



-------------------------------

COLLAGEN AND GELATINE


a sore stomach or joint pain and clicking/cracking joints are symptoms of a need for collagen, proper collagen broths seem to hit the spot, (you may need peptizyde and a bit of b multi and b6 after a collagen/gelatine broth)


some people need a lot of whatever it is a decent collagen broth (simmered feet, hooves? not processed) provides so the gut can form a decent lining, this will take some work by yourself to find something that works


pig skin like from a pork chop is actually one of the best ways of getting digestible collagen, i have seen a figure of the skin being 70% dry mass collagen


i can buy pig skin in slabs now from the butcher and it pressure cooks well, i just cook it up and put it in the fridge, or if i don't cook it i put it in the freezer !


it's best eaten in the morning or for lunch and not at night because its very slow to digest cooked this way, i think crackled roast pork skin digests faster, but crackling has high AGEs


very fresh tripe is actually better than pig skin for the stomach, but it has to be be VERY fresh and i find pressure cooking works pretty well in making it soft enough to eat if it's not too tough in the first place !


regular small dose vitamin C also helps a lot as it is a rate limiting factor in collagen synthesis


adequate  copper  is also important


lungs are a reasonable scource of collagen, best from very young and tender animals which can be fried, but anything older needs to be casseroled


i think genetically we have different emphasis's on where where we put our collagen, mine goes to my joints and leaves my gut short and with some others it goes to the gut leaving their joints and ligaments short


my experience is brothing wallaby/kangaroo feet and paws and that is just simmering in the oven @ about 98C in the pot (oven 225F)


they need to be stirred occasionally to help break out the collagen into the broth, 24hours?


then i cool and fridge it and reheat it when i want to drink it, but i may add two mildly rounded teaspoons of unflavoured, uncoloured gelatine crystals to about 180ml of broth so that it simmers say a minute to help hydrolyze it


it does help build the stomach walls and make the pain go away


there is an issue with gelatine promoting biofilm (bacterial?) so it's not a clear cut area, foot/paw broths seem much better in this respect and gelatine crystal broth worse


having cream a bit of a while after the collagen and jelly crystal broth (and after taking peptizyde) really seems to help keep the biofilm that the broth induces under control, however cream with gelatine used as thickener made me migrainey, perhaps because the cream itself, being lighter, had different fractions of milk proteins compared to double cream (which does not cause the same problems) !


for store bought clear unflavoured gelatine made into a warm drink, it's much better digested if done thicker


i use 3 rounded teapsoons (10g) of gelatine dropped into 150ml of boiling water, then rolling boiled for a minute while the bottom of the pot is continually scraped with a spatula


the hot liquid gelatine foams up, and the forming and collapsing bubbles act like ultrasound helping break up the gelatine, so the gelatine fully dissolves and hydrolyses a bit


let cool then drink while warm


also helps with cartilage, interestingly cartilage has no nerves unlike the gut which lets you know when its not right


cattle or sheep or goat or pig feet are a possibility, but i have no experience of using these. cattle hooves contain keratin which is different from gelatine   FAQ


if the animal was in good condition oxtail broth is reasonably collagenous


bone broths give too much calcium in a non preferred form (inorganic mineral)


i do not recommend bone broths as there is too much calcium in the modern diet from dairy and dairy has the advantage of being an organic calcium


the point of broths is collagen and fats


a woman i know has "been getting 2 oxtail a week from the somerset butcher and drinking a breakfast cup a day of broth" and her "knee is heaps improved and thumb is mending"


b vits, especially b6 to process the gelatine/glutamates may need to be considered, plus peptizyde after with a bit of a delay to help break it down


for a gelatine crystal broth boil about 320ml of water first as this removes some of the dissolved gases and the gelatine dissolves better, then add the gelatine and continue to simmer and stir for at least four minutes, this continued simmering is IMPORTANT and seems to do something to make the gelatine drink more digestible, exallty what i don't know, but it may be killing hard to kill bacteria spores and/or breaking down the gelatine a bit more, however store bought gelatine is so hopeless that i never use it now


gelatinous/collagenous broths (whole carcass wallaby, kangaroo etc. or just feet, paws and tails) to get the full connective tissue, gently simmered for say 32 to 40 hours, are far superior to store bought gelatine, hits the spot where gelatine doesn't


  “ bones from a young animal produce the most gelatin. this is because they have lots of cartilage (which becomes the gelatin). in adult animals, much of the cartilage has hardened to bone and it's difficult to extract the gelatin. i had a young chicken once from an organic farm and it effortlessly produced tons of gelatin. i couldn't figure out exactly why till now. larger organic chickens from the supermarket have given me less than satisfactory results. try to score a young bird.


for beef broth we use shoulder and hip joints for more gelatin. i don't know if you can find a young cow bone unless you're ok with eating veal. ”


beware of a high calcium input from the diet, combining with the glutamine (converts to glutamate in the brain) in gelatine and collagen broths, making for an over-relaxed state which i take to be a sign of nerve damage or stress, even though it mightn't seem like it


this is potentially damaging to neurons since the glutamate, which is an essential excitotoxin, opens the neuron cell channels and in excess permit to much calcium in, damaging or killing the neurons


oxtail makes an excellent gelatinous broth/stew


gelatine seems to reduce the amount of food needed in the day by a surprising amount


in fact it has always been a part of the diet with stews


probably more so than now because they would have stewed every part of the animal, especially the feet


really any animal is suitable for a broth, the tougher the better in a way as tougher means more gelatine, though young animals give a really good soup like broth.


i just look at the animal condition and what its likely to have been eating


i am always careful of disease risk in handling wild animals, the lungs and liver give the best indication of disease free


i'd be a little cautious of squirrels cause it looks like there was a mad squirrel epidemic in kentucky about thirty years ago?


chicken feet have gelatine, head and necks  ( especially if the necks still have the thyroids in )  are also helpful


i don't put veges in a collagen broth


basically the jelly/collagen broth is an enzyme inhibitor so i just heat it and use it as a drink away from meals or a bit after a meal, and maybe take a peptizide enzyme afterwards


also i limit the amount of fluid with a meal as it dilutes the gastric acids though small amount of water can be useful a bit of a while after enzymes to help with their hydrolytic action if some thirst is felt


spinach, kale and silverbeet are hard on the intestinal lining but since they are also high in vitamin k, are essential in the diet though not to be overdone, and gelatine either in broths or clear unflavoured jelly helps the intestine wall recover.


kale cooks particularly well in a pressure cooker !


you need to keep up on b vits especially b6 and a b-multi if you are taking a bit of gelatine/collagen, they help the body digest and process the collagen and reduce oxalate formation


gelatine often needs the housonni pep afterwards since the gelatin disables the dpp-iv


the amino acids (glutamate, proline and glycine) it contains, promote intestinal healing and gastric acid and protects gastric mucosa


simply put gelatine provides raw material for the gut wall to rebuild itself, which is why gelatinous broths traditionally have always been part of the sick bed diet


there appears to be a natural variation between people in wether the gut, or the joints and tendons have priority for collagen for cartilage or the gut wall, some people have good guts with poor joints and too much flexibility and others good knees/joints and gut pain from a lack of gelatine in the lining


 weston price foundation  broth is beautiful  page


the westron price foundation claims that microwaving turns l-proline into d-proline and d-proline is neurotoxic. regardless of the truth of this, microwaving injects photons into food in too coherent a manner compared to conventional convection cooking and can chemically change food so i do not use a microwave and will not until the maufacturers show some cognizance of the problem and work some frequency modulation, scattering and spectrum spread into the design. in addition microwave ovens emits so much low frequency magnetic field (NOT microwave radiation) that being close to one is a hazard.


gelatine has glutamate in and too much in combination with a high dairy/cheese/yogurt intake can make for a toxic effect on nerves with the combinatorial effect of calcium and glutamate. the effect of this, is a general fatigue and sleepiness, not unpleasant.


"The amino acid analysis of gelatine is variable, particularly for the minor constituents, depending on raw material and process used, but proximate values by weight are: glycine 21 %, proline 12 %, hydroxyproline 12 %, glutamic acid (glutamate) 10 %, alanine 9 %, arginine 8%, aspartic acid 6 %, lysine 4 %, serine 4 %, leucine 3 %, valine 2 %, phenylalanine 2 %, threonine 2 %, isoleucine 1 %,hydroxylysine 1 %, methionine and histidine <1% with tyrosine < 0.5 %. "


"Use of gelatine-rich bone (carcass ed.) broths. Gelatine acts not only to bring food into contact with digestive juices, it also soothes the intestinal wall."   from


bone is 50% collagen


when you look at how the bones are made and shed loads, the calcium thing is very misplaced, bone is actually a system of sliding segments to break the load in a measured way through to the calcium crystals and the epidemic of easily breaking bone today is more likely to be connective tissue problems from impaired sulphur chemistry and the sliding system not working properly and maybe low dietary collagen


"The scientists found that the hierarchical structure of bone leads to a hierarchical deformation, as shown in Figure 1 below. Specifically, a unit of strain applied to the whole bone is absorbed by soft layers at successively lower length scales, until less than a fifth of that strain unit is actually seen by the mineral phase. Essentially, from the atomic to the micrometer level, bone consists of rigid units joined together by a soft phase, where most of the deformation occurs. These composite structures form a single rigid unit at the next level and so on, enabling the tissue to sustain large strains despite being comprised of essentially not deformable particles at the atomic level. The brittle apatite phase is thus shielded from excessive loads, and does not break."   from


________________________



sometimes when i wake up i have these fixed black squiggly lines across my vision for a couple of minutes that then disappear


i wonder if its too much glutamate from my jelly crystal charged broths?


“Paradoxically, the photoreceptor cells in our retinas release more of their neurotransmitter, glutamate, in the dark, when there is nothing to see, than they do in the light. This is doubly surprising since although glutamate is a major signaling molecule in the retina and throughout the central nervous system, it is also a potent cytotoxin that, in large doses, can kill nearby cells. What keeps our retinas from disintegrating each night as glutamate continues to be released is unknown, but growing evidence suggests our molecular protector may be zinc, a metal abundant in tissues throughout the body.


Zinc's relationship to vision was first recognized when it was found that night blindness is associated with zinc deficiency, and recent studies have shown that a diet supplemented with this trace metal can reduce the progression of one form of age-related blindness. But despite its apparent benefits, not much is known about the relationship between zinc and the eye.


Chappell, Ripps et al used the retina of the skate, a cartilaginous fish resembling a manta ray to record electroretinograms (ERGs) to measure how retinal neurons respond to light stimuli in the presence and absence of normal levels of zinc. Their preliminary results indicate that ionic zinc (Zn2+) is co-released with glutamate from skate rods, and feeds back onto the photoreceptor terminals to suppress the release of glutamate, thus providing an automatic gain control mechanism that reduces the risk of glutamate toxicity.


The presence of available Zn2+ and/or its transporters has been observed in the photoreceptor region of salamanders, zebrafish, mice and skates”


also


“Normal vision requires all the cells in the retina to work together properly. the normal interactions between the three main cellular components-neurons, glial cells and capillaries (tiny blood vessels) -- are disturbed in diabetes.


diabetes injures the glial cells so that they do not properly metabolize glutamate. glutamate is a neurotransmitter used in the communication between neurons of the retina, and too much glutamate can cause neurons to die. glutamate accumulates in the retinas of experimental animals within three months after the onset of diabetes. the retinal neurons in diabetic animals die within the first months of diabetes.”


in actual fact the squiggly lines are probably arteries and veins or similar showing intially after waking from a combination of loss of visual adaption when sleeping and the increased intra-ocular pressure you get from a deep sleep


back of eye photo  photo;  squiggles a bit like that, except  discontinuous


my grandmother had glaucoma, (a chain smoker though), but this may be a sign of increasing intraocular pressure as i get older, i will watch my   supplementation intake as this is another cause of increased intra-ocular pressure


“it has been hypothesised that nicotine/tobacco induced vasoconstriction leads to raised episcleral venous pressure, thereby reducing aqueous outflow and hence rise in intraocular pressure.”   study


myeloproliferation would also lead to vasoconstriction


interestingly light passes through the blood vessels, then a bed of nerves, then the bodies of the nerve cell, on the way to the actual photo receptors


the eye has a neat mechanism of maintaining eye pressure by pumping the aqueous humour into the posterior chamber from the cilary body, through the pupil and out from the anterior chamber via the trabecular meshwork and schlemm's canal at the angle formed by the junction of the iris and cornea


smoking and tabacco are signficant factors in open angle glaucoma, which is what i assume my grandmother had.


“New research presented in 1996 offers another possible mechanism of ganglion cell death. Studies show that some glaucoma patients exhibit elevated levels of the neurotransmitter glutamate within the vitreous. Ganglion cells contain protein receptors that, when activated by glutamate, increase intracellular calcium to toxic levels, killing the cells.”


vitamin D reduces intraocular pressure and helps maintain optical clarity, when i use my homemade uvb lamp i don't see those squiggly lines which may mean that my overnight intraocular pressure has been reduced by the high levels of skin vitamin D from the use of the uvb lamp


metafolin/folapro also reduces intraocular pressure, or maybe its an effect in combination with vitamin D


this is a huge bonus especially important as one gets older with all the encroaching vision issues


it also seems likely that vitamin d improves glucose handling (insulin secretion and insulin sensitivity)




-------------------------------


CATHY LYNN'S BROTHS

cathy:


My daughter picked up a couple of very nasty viruses at school last month.... viral bronchitis, pneumonia. The other kids were gone for weeks. I made a chicken broth with the head still on, and lots of necks and feet. The feet seem to be the key. It was extremely gelatinous, an amazing tonic for her. She bounced back very quickly


andrew:


it may have been the chicken necks with the thyroids in, that helped

note: bird thyroids are down at the junction of the neck/heart/lungs/windpipe and may be bagged with the innards, depending, or left out


cathy:


I was reading about the 12th century physician Moses Maimonides awhile back, and he used to prescribe chicken broth for colds and flu, and also asthma. My grandmother, who was Jewish and from the Old Country in Eastern Europe, is the one who taught me about the chicken feet and necks, but she emphasized the gelatin from the feet and the minerals, collagen and marrow from the bones. Also the hydrophilic colloids which help with digestion. She never talked about the thyroids, but it certainly makes a lot of sense. I consumed the broth every day as well, since my daughter was coughing right in my face all day, and I never caught the virus, so something was definitely working!


cathy:


Also wanted to add that a virulent gastroenteritis with severe vomiting and diarrhea has been going through my daughters classroom this past two weeks. I give my daughter the same broth each morning before school and she has not picked up the intestinal virus. Seems to be protective against intestinal as well as respiratory viruses.


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the position of bird thyroids:


"Position, Form, etc., of the Thyroid.-The thyroid in birds never lies, as in the case of mammals, in contact with the trachea, its most intimate and constant relations being with the carotid artery and jugular vein.


On reflecting the skin, the glands must be sought at the root of the neck partly sheltered by the sternum. The left lobe, as a rule, lies attached to the ventral aspect of the left carotid artery external to the trachea and esophagus, internal to the jugular vein, and at a level anterior to the syrinx. The right lobe is, as a rule, at the same level as the left, and is attached to the ventral aspect of the right jugular vein external to the carotid artery and trachea. These situations are not invariable, for either lobe may lie on the jugular vein, on the carotid artery, between the vein and artery, external to the vein or internal to the artery. They are, however, always in the immediate neighborhood of these vessels."


full 2 meg pdf download with pics on the last pages   here


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cathy writes on the virtues of whole fish broth:


I've been able to get some excellent quality fish carcasses lately  (tubot, rockfish, snapper),  including the heads with the thyroids, and I have found the resulting bone broth to be incredibly nourishing to the thyroid. I feel incredibly rejuvenated and sharply focused. My daughter had lost a lot of weight during an illness and she recuperated very quickly using fish and chicken broths, utilizing primarily necks, heads, backs and feet. Adding vinegar to the bones in cold water and then gentle heating and long, slow cooking creates massive amounts of healing gelatin and releases more minerals from the bones.



my reply:


rejuvenated and sharply focused  (not too sharp i hope ;o)  does sound like improved thyroid function, you may well be getting the thyroids in fish heads and may not have been getting thryoids in the chicken necks as birds thyroids are down at the base of the neck, a bit above the heart and lungs and might be attached to the gizzards


it is so noticable on the thyroid and autism boards how low thyroid stops the brain working and thyroid meds don't really cut the ice


most of the parents on the boards have low thyroid as they meander uselessly through one toxic protocol after another, dying more each year


you need T4 in the brain and you need to be able to convert it to T3


i do have a question about mercury in fish and heavy metals in seafood generally


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cathy on homemade venison stock  (march 2010) :


in addition to the meat and bones, i added the feet and a section of antler. it made a huge difference in the gelatin imparted to the broth. really, really good.



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MEAT, GROUND/MINCED BEEF, TESTICLES, RNA, OFFAL, THYROID



meat has  EFA's/PUFA's  (+ CLA)  in that perish after about two to three weeks in the freezer


thats also why i don't like aged meats or meat kept too long in the fridge and beef and lamb fat needs to be fresh cut from the animal


also the beef in the supermarkets here can kept for months in the cool store vacum sealed, the meat doesn't spoil but i think the  EFA's/PUFA's  perish


perhaps even in egg's the  EFA's/PUFA's  perish if kept too long or two warm


frozen meat is missing something compared to fresh meat !


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with pork, chicken and turkey, it's the dark meat, not the white that has the highest nutritional value, especially taurine, b vitamins and iron, since the dark meat does more work than white


in chicken and pork the myoglobin is in brown or darker coloured meat, white chicken muscle meat like breast has only .05mg/g of myoglobin, while thigh has 1.9mg/g!


the red in red meat is also myglobin, but in a different oxidation state


since the animals are bled when slaughtered and have minimal blood, the iron content is actually in the myoglobin which is in tissue !


“ the meat from older animals will be darker in color because the myoglobin level increases with age ”


taurine is found in the dark meat of turkey and chicken, as well as in some fish and shellfish and has  cardiovascular  and other benefits


i am not a great pork eater though because of its factory farming and it's impossible here to get organic or free range pork, winter pork particularly seems to have a deadening or subtley toxic effect


the fat also accumulates fat soluble toxins like the preservative ethoxyquin in feeds


pigs do not have the gene to burn brown fat, so they do better in warm conditions and worse in colder


when travelling i have eaten large amounts of bacon every morning and seemed to survive or even do well on it and in fact love it


nitrate is put in as a preservative, antimicrobial agent and color fixative, also sugar can used in curing


nitrites form reactive nitrogen proteins that can damage the lungs, causing structural damage. This can result in partially blocked airways, resulting in chronic obstructive pulmonary disease (COPD), which includes emphysema and chronic bronchitis.


however nitrates are naturally present in vegetables and there is a huge variance in the amount of nitrate used to cure bacon


“ in general terms, the data indicated that the concentration of nitrite ranged from less than 0.2 mg/kg to 120 mg/kg for bacon and less than 0.2 mg/kg to 170 mg/kg for other meat types

the levels of nitrate ranged from 1.4 mg/kg to 440 mg/kg for bacon and less than 0.2 mg/kg to 450 mg/kg for other types of cured meat

the average concentration of nitrite was found to be 24 mg/kg and that for nitrate was 62 mg/kg ”


so a factor may be whether the less toxic nitrate or the more toxic nitrite is used and of course, the amounts


“ because natural and organic foods are not permitted to use chemical preservatives, the traditional curing agents used for cured meats, nitrate and/or nitrite, cannot be added to natural and organic processed meat products

however, alternative processes that utilize ingredients with high nitrate content, such as vegetable-based ingredients, and a nitrate-reducing starter culture can produce processed meats with very typical cured meat properties ”


beef tongue may have a curing agent or brine injected or spray pumped  into it that may contain nitrate since the tongues are so very perishable, these are mostly all that is available


i prefer very fresh unprocessed beef tongues when i can get them but they don't keep longer than a day in the fridge uncooked tho, the beautiful fats in it are extremely perishable !


any organ to do with "good fats" in an animal like fresh brains or unpickled tongue lose their peak amazingly quickly even at refrigeration temperatures due to their perishable high nutritional value


they really want cooking within 24 hours of being removed from the animal, they go off so quick


i guess 48 hours from removal is acceptable but no longer


brains have high levels of omega 3's and if you are taking krill or fish oil, you don't want to take them on the same day as eating fresh brains as too many omega 3's are immuosuppressive


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“ fat in the stomach may cause vitamin C  to promote ,  rather than prevent, the formation of certain cancer causing chemicals


nitric oxide is formed when vitamin C reacts with nitrite in acid

However, the nitric oxide can diffuse into fat and then react with oxygen to form carcinogenic nitrosamine generating chemicals ”



it would seem advisable not to take vitamin C after a meal with significant fat and nitrates or nitrites in


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pressure cooking is very good with the tougher cuts like forequarter chops and quite ok with loin chops, though don't use too high a temperature as this is destructive of vitamins


pork and bacon have good b vitamin levels


crispy cooking actually creates cross linking problems with the proteins and sugars and is to be avoided


if you are viral good nutrition favours the virus rather than you, liver function is very affected by viruses


________________



corn fed chicken seems to be not satisfactory


corn has a lot of really difficult to digest starches i think and maybe even the hens can't cope, especially if uncooked


S. writes:


I don't like corn fed either. The chickens I like best are pastured and insect fed.


Here in the US, Foster Farms chickens are corn fed, and they are very yellow in the packages, and actually one of the better brands of meat compared to other commercial poultry, and they have a noticable whiff you can smell right through the plastic.


my reply:


to be that volatile it has to be a biofilm fermenting metabolite so i would say those chickens have scd issues


their corn is not even cooked either


so their flesh will have these toxic volatiles in too


also vegetarian fed chicken is also likely a problem as hen's eat various insect's and bug's as part of their natural foraging


caged/factory raised chickens seems to lack something compared to free range, even the commercial free range !


the cost difference is unfortunate but if you are eating cage/factory raised chicken you are eating something subtly toxic and not only from the promotion of its atrocious living conditions !


breast seems to give the best B vitamins !


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the mycotoxin fumonisin made by the mould 'Fusarium' in maize and corn may be an underlying issue with corn


its is especially a problem in regions where drought strains the crops like italy, there is a row currently there (november 2007) about some gmo corn having much lower fumonsin levels, probably from the corn borer resistance the gmo corn has, compared to non gmo corn


[this corn/fumonsin commentary is partially duplicated from the fruits and vegetables section]


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ground beef is taking a cut that need stewing to get the required tenderness and grinding/mincing instead


it's a problem at the microscopic level and fine mincing does not solve the problem


also you have can an issue with poor quality and downer animals being used for ground beef


casserole or stewing cuts need to be hydrolysed by the stewing or casseroling,  grinding/mincing does not make them more digestible


i think roast or fried meat is needed as well as casseroled or brothed, since roasting and frying retain the water soluble b vits better


_______________________



aging meat is a process to improve tenderness by letting various enzymes degrade the meat


this while improving the tenderness creates amines and in general is not a good idea, though it can be a question of degree and your own giftedness in the enzymes that break amines down !


caracsses or cuts of beef can be hung in the cool store to be aged, or expensive cuts of meat like a slab of eye fillet can be kept for quite a while if they are slow to sell


unfortunately the food value of the meat is reduced by this as well as problematic amines being created, howvere aging certainly improves the tenderness


i do find that aged eye fillet steak does cause me problems, seems to make me spacy or something !


a combination of amines and degraded B vits?


roast meat kept in the fridge too long also accumulates amines !


sue dengate on  amines !


they don't seem to age lamb, maybe because of it's higher nutritional value making it more susceptible to spoilage?


one of the problems with supermarket beef in australia is that it is vacuum packed in the abattoir where it can be kept for quite a while then opened in the supermarket butchers and slowly used which creates an anime problem


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RNA has always been part of the human diet as testicles


the RNA from these is 100 times better than you can get in any supplement


humans are an offal eating animal, testicles are a delicacy in Turkey and part of the Turkish cuisine


most offal now goes to pet food i think but even up to 20 years ago testicles probably would have been in sausages but no longer are !


commercial sausages these days are just fatty meat, casings, and spices which are in fact ok except the spices will have sleep disrupting preservatives, but the inevitable wheat/rice/potato/soy starch fillers/binders used are biofilm/microbiome feeding !


i love sausages, but you can't eat them unless you make them yourselves with BCD legal ingredients !


the best parts of the animal are the prostrate, brain, stomach  (depends on the animal) ,  testicles  ( caution ) ,  thyroid, heart, lungs, kidneys, udder


if the animal is young and in good condition i slice and fry all of these (except the stomach which needs slow cooking in a broth or casserole)


be wary of eating too much thyroid, a little bit can have quite a significant effect and last for days


'natural' thyroid medication is just measured amounts of dried pig thyroid


the heart and lungs need slicing fairly finely and maybe there should be somewhat of a gap between eating the offal and say veges to allow the stomach acid to work on the offal which can be a bit tough - needs a peptizyde enzyme as well


thryoid parts should not be overcooked


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r we designed to eat a bit of thyroid occasionally?


as an offal eating animal we would have got thyroid regularly


actually one can see there is a whole animal eating lore that has been lost


the advantage of eating a bit of thyroid occasionally is that our own thryoids could almost shut right down for a day or two and be able to make repairs


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dark moods is a tricky subject because it is part of normal brain function but on the other hand can also be a sign of supplementation problems, but more usually its the insufficiency of the modern diet and illegal and legal drug taking is one response to this issue that is endemic


basically i don't feel up to par unless i get some feral offal in my diet


theory  that depression is a consequence of inflammatory cytokines crossing into the brain !


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a few thin fried slices of lamb heart is very good for the heart, it certainly must supply something needed, magnesium in the right forms?


interestingly, frozen heart is nothing like as good as fresh heart tho it still helps the heart


it can be a bit chewy, take your time, maybe too chewy!


casseroled is much more digestible, but something may be lost nutrition wise, maybe magnesium into the water?


well  (15/9/09)  i am tending to the view lamb heart really needs to be casseroled, for perhaps as much as 20 hours to make it digestible enough but it also loses something being casseroled compared to slices of fried


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"Freezing and storing at -4°F (-20°C) or below for 7 days (total time), or freezing at -31°F (-35°C) or below until solid and storing at -31°F (-35°C) or below for 15 hours, or freezing at -31°F (-35°C) or below until solid and storing at -4°F (-20°C) or below for 24 hours is sufficient to kill parasites."     from


most domestic freezers may only go as low as about -15C and it could be less depending on ice build up etc


since it lacks a temperature the weston price website recommendation for killing parasites is not very meaningful, you want to check your freezer temperature for a start


the weston price site and organisation is mostly away with the fairies being occupied by a sort of  ' insensible to detail '  autistic spectrum toxic type you may be very familiar with


in fact since freezing is also an anti-nutritive process,  ' just right '  cooked fresh liver has the advantage of both an almost zero risk of parasites and better nutritive value than frozen liver


this   study  argues that for vegetables, freezing preserves folate and vitamin A and C better than storing in the fridge !


a very good  study  on folate retention with cooking method


if the day is overcast, i will  “ refresh ”  veges and possibly some fruit before cooking by putting them outside for a while  . .  i figure since they are still living they will make some sugar and useful metabolic products . .  overcast is best though short periods of bright sun are also ok, i rinse them first to put some water on the leaves .  .


liver is very high in ferritin  (the best absorbed and safest form of iron) ,  so depending on your iron status you will want less or more liver


native peoples still living in pre-european style are full of parasites like any ferals and it shortens their life spans and some of their eating habits are not a reliable guide as per some mythic state of the  " noble savage "


fingernail beds are a good indicator of circulation and iron and red blood cells levels, they should be pinkish and the colour recover instantly if they are depressed


iron in supplements and multivits and even breakfast cereal is the wrong sort, being a reactive mineral form and not the right  " haem "  iron you get in meat


eileen is low iron and i am high so i only eat small amounts of very premium liver  (young possum or potaroo wallaby in this case)


eileen writes:


“ I very lightly pan fry my livers in bone marrow with a little water to prevent Advanced Glycation Endproducts till they are just off bloody, Maybe even a little bloody actually...Lol

Otherwise they are like shoe leather and over cooking destroys the nutritive value

A lid on the pan btw ”


_______________________



an advantage of liver if its fresh is it is much more digestible than steak or mince


mince , even though it is pulverised is still difficult to digest at the microscopic level and is in fact a second rate food


liver if   really   fresh is delicious!


shellfish is good too for iron, especially clams, oysters and mussels, but don't overdo them as shellfish also can have quite a bit of arsenic in them


within a generation, almost from me to you people don't eat offal anymore, but we are biologically designed to need the nutrients that offal provides


fresh scrapie free lamb brains (australia and new zealand are scrapie free !) are very good for the human brain


i have a bit of tinnitus and since the most recent research shows that it is caused by the breakdown of myelin sheathing covering the auditory nereve, then anything that helps recover myelin sheathing like eating brains should help reduce tinnitus, which i have found to be the case ! :o)


fish and krill oil also helps !


inetrestingly, tinnitus is not some benign stand alone event in the ear and auditory nerve but causes other changes in the brain!


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the fats in lamb strongly promote melatonin binding and hence improves sleep, but this also promotes migraine with me, its a question of balance



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DARK BEEF AND LAMB THE RESULT OF BAD BIOFILM?



cattle and sheep eating feed with 35% wet distiller's grain would overwhelm the animals ability to control its gut biofilm


in tasmania "frost killed" animals, that is, cattle and sheep killed in cold, poor feed conditions when you would expect biofilm problems is also very dark and more tender and nutritionally negative


i wopnder if the dark colour is a sign of bioflm toxins imparing the ability of blood to carry oxygen which would tie in with dr. andrew mouldens theory of vaccines inducing microvascular strokes/damage to the brain - kids with bad gut biofilm would be much more susceptible to this damage


oh well yet more degraded food on the horizon


“steaks from steers fed distiller's grains may be darker in color and were more susceptible to lipid oxidation after five days of storage”  study



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EGGS



raw eggs are problematic and have biofilm in, for instance bee widler's  raw  egg drink is illegal in the bcd


in fact you have to be careful to cook eggs enough that the yolk gets set enough to be sure it is pasturized, however you can do this and still leave the white not completely set by slow cooking for say 18 minutes at 70C !


nutritionally soft eggs are definitely better, maybe there is benefit in the  cysteine  and choline being less denatured by heat


but you are seeking this balance point of   “ pasturization and a right level of denaturing/cooking ”   versus avoiding excess denaturing, similar to heating raw milk


completely hard boiled eggs may be needed at times because they are more digestible !


mayonnaise that uses use of raw egg yolks will have this issue of being unpasturized


an egg once a day or once every two days is the upper limit for people with general allergy or immuno-reactivity problems, probably once every two days in most cases or even more spaced !


eggs from vegetarian fed eggs are likely to be lacking as hen's eat various insect's and bug's as part of their natural foraging


home raised, free range feeding hen's and duck's give the best eggs and meat, you have to watch duck eggs and not eat them every day as they are short of DHA (Docosahexaenoic acid - omega 3) and high in omega 6's in a way that seems to be accentuated compared to hen eggs and this reduces serotonin and melatonin binding making for shorter sleep and being somewhat spaced out


duck eggs are also very high in B-12 which also makes for poorer sleep  nutrients


if i get a batch of good duck eggs i might eat one every third or fourth day at the most, alternating with hens eggs and maybe eating a lambs brain and/or taking fish oil on the day i eat a duck egg to get more omega threes


i have eaten very good wild mallard eggs and they don't seem to be quite as disruptive for sleep (maybe some omega three's in?) as domestic duck eggs, but there is still a pronounced effect


hen egg yolks have 6% omega 6's, and 6% omega 3's


duck egg yolks have 10% omega 6's, and 1% omega 3's, a teaspoon of EVOO taken the same day as the duck eggs are eaten seems to help with this


ducks need damp fields and to be free ranging to lay good quality eggs


i was going out of my scone on a straight duck egg diet, a teaspoon of fish oil with its dha brought me back


in fact even hens eggs may need balancing up with fish oil, the imbalance of DHA may mess with cell membranes and this may be an explanation for the study showing that an egg every day may increase the risk of type 2 diabetes by about 60%  (77% for women).


duck and goose eggs have 5µg of B-12 per 100 grams and a hen egg has only 1µg and too much B-12 is a factor in poor sleep


allergens/antigens from partially digested egg proteins may be another factor, i have read that eating a lot of eggs is a factor in diabetes, insulin islet antigens ?


i eat 6 to 7 eggs a week, but supplement fish oil and chromium gtf and do not have any diabetes type blood sugar issues


adequate skin and oral vitamin d significantly reduce the chances of diabetes


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The fatty acid composition of brain phospholipids from chicken and duck embryos :


The effects of differences in the fatty acid composition of the lipids of egg yolk on the subsequent levels of arachidonic acid  (20:4n-6)  and docosahexaenoic acid  (22:6n-3)  in the total phospholipids and in the isolated phospholipid classes of the embryonic brain were investigated by a comparison of two domesticated avian species, the chicken and the duck.


The yolk phospholipids of chicken eggs contained similar proportions of 20:4n-6 and 22:6n-3  (approx. 6% wt/wt of total fatty acids). In marked contrast, the yolk phospholipids of commercially produced duck eggs contained an overwhelming preponderance of 20:4n-6 over 22:6n-3  (approx. 10% cf. 1%).


These differences between the yolks of the two species were only partly reflected in the fatty acid compositions of the total phospholipids of the embryonic brains at equivalent developmental stages. Typically, the chicken brain phospholipids contained approximate proportions of 20:4n-6 and 22:6n-3 of 8% and 17%, respectively, whereas both these polyunsaturates were present at approx. 11% in the duck samples.


The brain phospholipids were resolved into their component phospholipid classes by high performance liquid chromatography. In both species, phosphatidylcholine contained only low levels of 20:4n-6 and 22:6n-3, whereas phosphatidylethanolamine displayed a high content of 22:6n-3. Phosphatidylserine was also rich in 22:6n-3 whereas phosphatidylinositol exhibited a high proportion of 20:4n-6.


The results suggest that the relatively low level of 22:6n-3 in the yolk of duck eggs is partly compensated for by an enhanced efficiency in the incorporation of this fatty acid into the brain phospholipids, in comparison with the chicken.


Andre Maldjian et al, 1966 Scottish Agricultural College



_____________________



Total lipid, total cholesterol, and phospholipid contents per gram of egg yolk were found to be the same for eggs from 21 and 57 week-old hens. 2. In contrast, fatty acid composition of total egg yolk lipid was different for the 2 groups of hens. The contents of long-chain (20 C and 22 C) polyunsaturated fatty acids of n-6 and n- 3 series were 20% to 25% higher in egg yolks from the younger hens.


H. Nielsen "Hen age and fatty acid composition of egg yolk lipid"



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FISH, FISH OIL, VEGETABLE OIL'S & EFA's/PUFA's



fresh fish has to be kept right on freezing point (on ice) to stay fresh, and after being so kept needs to be eaten within three days and preferably within two of being caught !


if stored in the fridge it still needs to be on ice !


look at how the best fish shops have their fish, on ice in a refrigerated compartment !


really fresh fish is almost flavourless and should not taste even slightly salty (so don't put salt on the fish until you have tasted it !)


the supermarkets here seem unable to get the needed ultrafreshness in fish needed, whereas some of the butchers (and the local fish wholesaler) that sell fish do !


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saltwater fish have problems with  mercury  and pcbs and other organic toxins, and shellfish and prawns have relatively high arsenic levles


“ arsenic disturbs functions of the machinery  (chaperonin complex)  required for  proper folding  and maturation of several proteins and protein complexes within yeast cells. This mechanism of action by arsenic is not unique to yeast, as it has been shown to exist in a range of organisms from bacteria to mammals ”


smallish/medium fish not too far up the food chain are preferred, like travelly, very small shark may be ok, but sharks getting to any size accumulate large amounts of mercury and  BMAA


swordfish mercury levels are horrendous, i wonder if ernest hemingway ate the marlin and tuna he caught ?


the saying is, one fish/shellfish meal a week, no more !


sea fish and shellfish do provide some trace minerals that a purely land based diet cannot


“ The major  predictors  of blood Hg concentrations were consumption of tuna (B=0.60, p<0.0001), other ocean fish (B=0.53, p<0.0001), and freshwater fish (B=0.70, p=0.0006)

with coefficients of 0.67, 0.99, 1.40, and 1.83 for models of ln blood Hg (micrograms per liter) for 0.5, 1, 1.5, and 2 or more total fish meals per week, respectively.  These translate into increases in blood Hg of 95%, 169%, 306%, and 523%, respectively ”


that's an increase of 3x the blood level of mercury going from 1 to 2 fish meals a week


if i eat say 200 grams of mirror dory


.2 x .15mg/kg = 30 micrograms of mercury   study


compare that to an average absorption of mercury from amalgam fillings is about 9 ug a day   article


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freshwater fish from an unpolluted stream/not farm raised are difficult to find (must caught by oneself basically) but they would be ok


farm raised fish and prawns are pretty toxic and the fish lacking in nutrients


i will have the occasional small meal of scallops if they are fresh, but a meal on each of two consecutive days left me feeling fragile and more attention deficit, i think from the arsenic.


steve jobs was pescetarian and i am suspicious that high arsenic levels from shellfish and shrimp was a contributing or the major cause of his  pancreatic cancer  since he got it unusually young and arsenic can cause pancreatic cancer and leukemia


he had a reputation for having a nasty temper and other negative things, maybe he was suffering a degree of heavy metal poisoning ?


pescetarians eat no meat except fish, crustaceans and shellfish, so they accumulate heavy metals including the cancer causing arsenic and brain skewering mercury


the actor jeremy piven ate seafood twice a day for twenty years and ended up with mercury levels of six times the upper tolerable limit


    “ anatomical distribution of heavy metals in scallops ”    study


oysters have low mercury, but can have very high  arsenic,   however i will eat a few lightly cooked occasionally, hopefully they are high in vanadium


they are also very high in iron, having 3 times the amount in beef, weight for weight, so being an overefficient iron absorber myself i usually avoid them


their very high copper and zinc levels come from a deliberate accumulation of these elements that they then use as anti-microbials  study


the copper and zinc is so high that they can be used as a signficant dietary source, 3 oysters having  250%  of the zinc DV


oysters are best taken out of the half shells they seem to sold in these days and just put together in a small container and stored like that in a cool place in the fridge for up to 4 days !


squid is high in copper  (2mg per 100g of cooked tube) and DHA with a very good DHA:EPA ratio of 2:1 and has phospholipids and astaxanthin


it pays to rinse the squid in cold water before cooking to wash any biofilm toxins off the skin that might have formed !


squid should be flavourless, toxins add a salty-like taste


i think squid arsenic levels can vary with the size of the squid and wether it feeds on the ocean floor or higher in the water column, smaller squid feed on the bottom and have higher arsenic levels and the next size up feeds higher in the water column and has low arsenic and perhaps even larger squid feed on bigger fish and start to accumulate mercury ?


squid also has cadmium in, but i don't think a little bit hurts, or may even be an essential elements in very small quantities !


arsenic is an endocrine disruptor and interfers with selenium mediated T4 to T3 thyroid hormone conversion


the availability of selenium is rate limiting for the deiodininase enzymes that convert T4 to T3, so there may be an upper limit to iodine in that iodine needs more selenium


selenium is an especially potent detoxifyer of arsenic


organochlorine compounds and other organic toxins in fish appear to be extremely synergistic with themselves and mercury for an extremely toxic effect on the thyroid and thyroid hormones and liver function  study


whale and any marine mammal are highly BCD illegal because of mercury accumulation and also i think  muttonbirds  in australia and new zealand because the way salt water fish eating mammals and birds sequester mercury in selenium-mercury complex granules in their bodies! (maybe mostly the livers and other internal organs? )


omega three oils need to be provided by a fish oil supplement


Nordic Naturals ultimate omega appears to be better than Carlsons.   (post by  radhe  april 2007)


i get cracks on the corner of my mouth if the fish oil goes off a bit, i never finish a bottle but discard them half full. once the bottle seal is broken, be careful not to aerate the oil by shaking


i don't get the cracks going without the oil, its the oil itself, something goes wrong with it, or maybe there are problems with taking fish oil in itself ?


when they make the oil they are not very careful to reduce exposure to air at that stage so it can be quite a bit damaged when it gets to you


small bottles of oil may be better than the soft gelatine capsules as gelatine is permeable to oxygen and moisture, and a lot of surface area is exposed in a cap, though keeping dry dessicants in the bottle seems to greatly help extend shelf life of soft capsule products


keeping the caps in the freezer may help slow the rate of capsule degregation, i am not sure of this though


length of time to the expiry date is important


the oil goes off way before you can taste anything, you have to go by effects like the mouth cracks and brain improvement/regression


toxin accumulation is a basic issue with livers and liver oil is going to have fat soluble toxins in


the trouble with cod liver oil is they can't remove all the toxins since vitamin a and d occupy the same fraction space as some toxins


whereas all the toxins can be removed with fish oil


you have to understand that cod liver is very toxic to start off with and comes from a contaminated sea, the same one as that big russian nuclear submarine sank in


the way they clean cod liver oil and fish oil is to separate out the different molecular weights


the trouble is to keep the vitamin a and d in cod liver oil they have to keep those molecular weights in and i think some toxins with the same molecular weights sneak past the refining process because of that


fish oil when refined is just the molecular weight of the fish oils is kept and it seem to avoid the organic toxins (or most)


i mix a teaspoon of fish oil, and two teaspoons organic cold pressed sunflower oil in freshly squeezed lemon juice, wisk it up with a teaspoon until fine oil globules are formed, and drink it immediately after wisking.


if i can't get a good quality lemon, i just take the oils straight


this is done in the morning as it interfers with sleep (reduces melatonin binding to cells) if drunk too late in the day


i did take flax seed oil for a while but have dropped it


you have to be careful with quality and condition with fish oil usually i only get 2/3 the way through a bottle before tossing the bottle


____________________



“ PCB's in fish affect thyroid/Vitamin A in liver ”  by  eileen


I used to eat a piece of fish once a week but a couple of months ago dropped it altogether and haven't eaten any since, I've been using quite a bit more than usual diluted iodine on skin just this last 5 days as an action against virus (4/5 drops twice a day as opposed to 3 once a day) I seem to be utilizing this a Lot more effectively whereas before it would have been too much causing less sleep and hyper neither of which is happening.


In Wilson's syndrome there is a problem converting T4 to T3. In normal thyroid function T4 converts to T3 in the active form and reverse T3 (RT3) in an inactive form. The enzyme that is used to convert T4 to T3 is inhibited by stress, acute and chronic illness, fasting. In times of stress, the body produces more T4 to RT3 to conserve energy for stress. A vicious cycle then occurs with more RT3 than T3 being produced.


Had a look into it and found an interesting  study  which could explain what the changes signify...


my  comment


t4 is like the storage form of the thyroid hormone and gets converted to the active form t3, thats whats happening to those mink fed fish, more t4 and less t3, i wonder if for some reason we are producing less reverse t3 now and producing more real t3?


The minks could not move vitamin A out of their livers, organic toxins in the fish would go to the liver and impair function


because these are fresh water fish, iodine would not be a confounding factor


the liver, thyroid, thyroid hormones and receptors are all being impinged by the organic toxins in the carp imo 


____________________________



fresh farmed salmon with its very high levels of DHA will cause a temporary immune system suppression and be feeding viruses with material for their envelopes so is not a good food to eat immeadiately after viral exposure


see  this  and  this  section on my “viruses and anti-viral strategies”  page


farmed fish or prawns i think has inherent toxicities from the poor quality food they are fed, anti-parasitics  (emamectin benzoate - slice, organo-phosphates?) ,  and antibiotics  (florfenicol)


this  pic  shows the issues


the DHA in the salmon oil is used to build membranes in brain cells and will also thus transplant any fat soluble toxins the fish has into the eater's brain


“  analysis  (ed. link rewritten compared to my quote?)  of salmon fillets from about 700 farmed and wild salmon produced in eight major farmed salmon producing regions and purchased in 16 large cities in North America and Europe found significantly higher concentrations of contaminants  ( PCBs, dioxins, dieldrin, and toxaphene)  in farmed salmon than in their wild counterparts ”


“ the large difference in farmed and wild salmon contaminant concentrations is likely due to diet. while wild salmon eat a large variety of aquatic organisms where they feed such as krill, zooplankton, and small fish, farmed salmon consume a formulated high-fat feed primarily of other fish ground into fishmeal and fish oil. as a result, farmed salmon consume and concentrate in their fat tissue more of the contaminants typically found in other fish ”


“ farmed salmon should be consumed in limited amounts  [...]  the consumption of even one or two meals of farmed salmon per month may exceed acceptable contaminant levels ”


despite this i eat farmed salmon, but try to get my shrimp wild caught


____________________________



heating cold pressed oils to temperatures that start todegrade them, creating as per udo erasmus,   cyclized, cross-linked, fragmented, bond-shifted, and polymerized  molecules, is not advised !


that is, you are degrading the nutrient value and incrementing toxic oil analogues to no point


extra virgin olive oil and most likely cold pressed flax seed oils and evening primrose oil are part oil and part medicinal


that is they should be used with caution and not as bulk oils and being aware of medicinal effects and side effects


like epo shortens sleep and should not be taken every day, i try and have oils well before midday as they contain fat soluble compounds that can have an effect on sleep, oilve oil is the most benign in this respect, but still an issue. fish oil also seems to be mostly benign taken in the evening !


even the EFAs/PUFAs in eggs eaten for dinner can be a problem in terms of sleep disruption, though fish oil helps balance up egg efas and pufas, especially duck eggs


extra virgin olive oil has a heap of bioactive chemicals in; anti-inflammatory and reducing blood platelet clinging being among them as well as the polyphenol  hydroxytyrosol  which promotes liver enzymes producing long chain polyunsaturated acids 


in combination with the compendium  iodine  protocol, its a very potent blood thinner, though you have to watch for rebound thickening if you don't have any olive oil for a day or two !


the burning sensation in the back of the throat from extra virgin olive oil is supposedly due to the activiation of the anti-inflammatory NSAID receptor TRPA1 by the oleocanthal in the oil !    study


also it seems to impair sulphur chemistry if taken long term


the other interesting thing about extra virgin olive oil is once the bottle is opened, it doesn't last for ever, i usually have to discard a 375ml bottle half used unless i vacuum seal it  (works extremely well !)  since i want that anti-myeloproliferative bioactivity


old date codes in the supermarket want watching for too, i find its best to discard olive oil older than a year and  the new season's harvest is the best with tangible health benefits !


cooking oils aka refined supermarket oils have already been heated as part of their processing to preserve shelf life and be a clear and a consistent color so will not have the same exponential degrading that cold pressed oils have on heating, but will have toxicially altered oil molecules in


suet fat is in a class of it own


marrow bone fat is also very good if you are not an over-efficient iron absorber or myeloproliferative  (since it contains some iron or marrow bone growth factors)  and it also can be cut and fried as a food in its own right


i don't share the brainless media enthusiasm for excessive use of olive oil, and i have read by someone that has lived there that countries like crete which supposedly are huge consumers of the  'mediterranean diet'  in fact use a lot of lard in cooking


___________________



long chain fatty acids such as oleic acid  (55-85% of olive oil)  promote increased intestinal absorption of pro-inflammatory bacterial molecules called lipopolysaccharides  (LPS)


while dietary fats that have short chains  (such as those found in milk and cheese products)  can be absorbed directly into the bloodstream from the intestines, long-chain fats need to be first packaged by the intestinal cells into particles known as chylomicrons  (large complexes similar to HDL and LDL particles)


Because LPS has affinity for chylomicrons, chylomicron formation promotes LPS absorption.  study


however


fish and vegetable oils have an anti-biofilmic effect so i try to time to gain advantage of that, also i leave a bit of a gap between taking oils and then taking enzymes  (if i am taking enzymes after the oils)  so the oils don't smother the enzymes


taking vitamin C close to oils may usefully slow the release of a supplement like vitamin C


___________________



the antioxidants E319 TBHQ, E320 BHA and E321 BHT commonly used to preserve oils are BCD illegal and seem to disturb sleep !


my experience of refined safflower and sunflower oils is something is lacking


from a practical point of view safflower oil gooes rancid very very quickly so i don't bother with it now !


sunflower oil seems to keep reasonably well in the fridge, once opened !


the amount of gamma-oryzanol in rice bran oil is suprisingly high, 1 to 1.5%


it inhibits the absorption of cholesterol to give a more favourable hdl/ldl ratio but my experience is that in cooking oil quantities this has issues


since rice bran has high arsenic its possible the oil also has arsenic in, or maybe its just the inhibition of cholesterol absorption that is the problem


____________



cisco has grapeseed oil in the supermarkets which was good when it first came in, but as the date code got older they were no good


so i think freshness is important for grape seed oil


grapeseed oil has oligomeric proanthocyanidins in which protect blood vessels against degradation caused by ageing and smoking by reducing DNA damage and oxidative stress.


____________



drizzling oxidises the oil and i only take the oils separately now


since oils may coat or otherwise inhibit enzymes it pays i think to give the enzymes a while after a meal before taking any oil, this doesn't apply to cream which breaks up much better in the gut


i mean give a bit of a gap after taking the enzymes before taking any oils


a major issue with the lack of acceptance of the BCD is its nutrition conserving and digestive quality improving approach to cooking, which is in conflict with the half wittism of the nutritionally spendthrift and biofilm promoting ways of what is regarded as "good cooking" and "healthy" foods


i used to think i knew nothing about cooking, but recently i figured i know a heap more than all these fancy cooks and tv chefs like jamie oliver are just the pits with their toxic spew



-------------------------------



ANIMAL AND OTHER FATS



ate some wallaby kidney fat this morning (with kidney attached)


it was brightish yellow (carotenoids), very fresh and what would amount to a heaped dessertspoon is extremely filling, can go all day on it as i am not hungry at the moment on it it


totally a different food


______________



good page  on the types of fat


what i have found is that animal fat needs to be fresh cut from the animal, it is best used within several days and has gone off after about a week, loses something important which may be good  EFA's/PUFA's  which have perished


the trans-fats in animal and dairy fats appear to be metabolically different from the hydrogenated fats in margarines etc. so are not such an issue, however there are upper limits, though these limits are not reached in the usual levels of animal fat and cream/dairy consumption


the metabolic differences in dairy trans-fats (trans-palmitoleic acid) extend to giving a  protective effect  against type 2 diabetes


just off the top of my head the BCD would promote volumetric protein to fat/oil to carb ratios of about 1 : 0.2 - 3 : 4 - 6


the protein to fat ratio varies so much because depending on your iron absorption efficiency you will want to deprecate or increase animal protein


fresh cut fat can lose something as short as four days after butchery


fat quality is very pasture quality and animal condition sensitive


also if your fat intake increases, your iodine intake has to increase


the below compares unrendered suet or other freshly cut animal fat with rendered fat, just about any fat cut is ok, suet fat is easier to eat as it has less connective tissue


rendered means basically melted down in big pot (who knows what the metals are? aluminium is a possibility?)


i think that lard/rendered fat is quite different and more negative in effect than say fat on the chop so to speak or cream, these more unprocessed fats have useful metabolically active substances in and are nutritionally positive


i seem to do much better on suet or other fat that was cut straight from a steer (unrendered) from an efa point of view compared to using rendered fat from the butcher or even good unrendered animal fat that has been kept too long,  EFA's/PUFA's  are fragile!


suet fat is a premium fat, but there is so little understanding of its value, they practically give it away, once it was a premium food


i can only assume that the suet fat cut direct has  EFA's/PUFA's  in that are lost in the rendering process



i think the issue with


freezing meat is

the polyunsaturated fats in them


these


good fats


perish


very quickly




you can freeze meats for a considerable while, its just you lose the benefit of unoxidised polyunsaturated fats (PUFA's)


they should retain the  EFA's/PUFA's  for say three weeks frozen


sometimes you have to compromise, i only get lamb brains several times a year and freeze them for the rest, but there sure is a difference with hour old wallaby or possum brains


in australia and new zealand most cattle are pasture raised so toxins accumulating in the fat is not such an issue and the  EFA's/PUFA's  are better in pasture raised animals compared to feedlot apparently


______________



“When the salsa or salad was served with fat-rich avocados or full-fat salad dressing, the diners absorbed as much as four times more lycopene, seven times more lutein and 18 times the beta carotene than those who had their vegetables plain or with low- fat dressing”


i assume this holds for fats generally !


______________



“The first meal you have appears to program your metabolism for the rest of the day. This  study  suggests that if you ate a carbohydrate-rich breakfast it would promote carbohydrate utilization throughout the rest of the day, whereas, if you have a fat-rich breakfast, you have metabolic plasticity to transfer your energy utilization between carbohydrate and fat.”


“... mice fed a meal higher in fat after waking had normal metabolic profiles. In contrast, mice that ate a more carbohydrate-rich diet in the morning and consumed a high-fat meal at the end of the day saw increased weight gain, adiposity, glucose intolerance and other markers of the metabolic syndrome”



-------------------------------



SUPPLEMENTS



any supplements containing any inorganic minerals like magnesium oxide or citrate, or zinc citrate are superb intestinal yeast feeders and are illegal (legal or recommended in the btvc, like the freeda scd multivitamin is recommended under btvc scd, but illegal in BCD)


some chelated mineral supplements like magnesium chelate and perhaps zinc chelate may have subtle issues with small amounts of the unreacted mineral  (i.e. inorganic)  in.


the more i look at iodine, the more iodine deficiency looks like a major issue with btvc scd since the population may get a signficant portion of its iodine through seaweed gum thickeners.


see my page on  iodine  for how to supplement it  ('oral and shortform' in the index)


dried herbs added to a basic item in supplements are bad like this vitamin c formulation which made a child hyper/silly. btw i think ester c is the best form of vitamin c.


Ester-c ( calcium ascorbate) providing; 434mg ascorbic acid (vitamin c)
53mg calcium
5mg theonic acid
vegetarian cellulose capsule
viridian bilberry extract, organic alfalfa, spirulina blend



kelp is illegal cause of high arsenic and its indigestiable polysaccharides



the scandinavian product 'rosehip vital' is illegal because of digestive issues and this may be a general issue with dried rosehip powder in other products.



the only way i will eat rosehips is off the plant when they are gooey ripe



they do make a good jam, every bite a scratch though ;o)



the houstonni enzymes pep, hn-zyme and no fenol with rice bran oil filler are preferred legal enzymes, afp pep may be ok, but lacks the cutting power of pep, however it may have less allergenic potential



I am not happy with the other so called 'scd legal' enzymes from houstonni as the microcrystalline celluose filler seems to have issues



candex is a bcd legal enzyme and the enzymedica 'lacto' may also be ok, but have yet to try it.



candex seems to be prone to losing potency once the bottle is opened after a while, so really needs a dryed dessicant putting in.



i now use 'no fenol' more and candex less, the 'no fenol' seems to work better but can be a bit enervating without counterbalancing iodine as per the compendium



i cannot overstate how enzymes are artistic blend's dependent on the skill of the designer and you cannot just buy anything and expect it to work.



the enzymes listed above are the only ones i have found to work.



provisonally the enzymedica lacto may be ok, especially if there is difficulty introducing the houstonni enzymes, but i have yet to try it.



the enzymedica lypo may also be useful for fat digestion issues, but i haven't tried it



______________




saccharomyces boulardii is illegal under BTVC scd because it is a yeast, and "Elaine feels there is a risk of cross-reactivity for an immune system that is already hyperstimulated" and generally she proves to be right.



In BCD terms this 'cross-reactivity' may be the potential for horizontal gene transfer so you are never sure what mutation of the yeast you could end up with.



the BCD postion on saccharomyces boulardii is ambiguous because i haven't tried it, but there is an extensive write up on saccharomyces on the  biofilm  page



______________




in theory nutritional yeast is  'deactivated',  it's easy to heat kill yeast but the spores can be very resistant, so it's likely to be both a biofilm feeding supplement supplying the exact nutritional requirements of stomach and intestinal yeast, and could also be a population source through the spores



same spore issue with fruit juice pasteurization actually



______________




ncd/zeolite is a biofilm toxin absorbtion media, specifically ammonia, that's how it works



if you are finding ncd useful then your child has a gut fermentation problem



if you chelate on a fermenting gut the combination of the biofilm toxins and chelation is very damaging to the thyroid



ncd irritates the intestine and also absorbs needed trace minerals



______________




melatonin is BCD legal, though the mrm brand time release melatonin (which i find good) may have digestive issues



maca has complex sugars and scd issues



__________________




oral methyl b-12 promotes intestinal fermentation.



sublingual methyl b-12 in actual fact is the same as swallowing it, doesn't really get absorbed under the tongue, however the methyl b-12 is much better for remyelinating than the cyano b-12 so i very occasionally will take an oral methyl b-12. but it is laxative.



nasal spray methyl b-12 appears to encourage yeast in the nose



injections of methyl-b12 would be more satisfactory of course provided you keep the doses down.



doctor/nurse given b-12 injections tend to be too high and too infrequent since that is what gives the best financial return for the doctor, but you are better to get the methyl b-12 vials yourself and inject at home so you can reduce the dose and do it when needed



injections for methyl b-12 should be shallow into subcutaneous fat in the buttocks to promote slow diffusion aka  dr. neubrander



cyano b-12, the normal oral b-12 supplement is actually toxic to fermenting bacteria and is BCD legal, but needs to be part of the full compendium to ensure adequate glutathione and the amount taken of oral cyano b-12 should not be too large



-------------------------------



DIE OFF


when you get something right it should be a relatively 'damped' change without ringing


that is, you smoothly step to the new state without much oscillation


if you are into 'die off ' and oscillation you are using tool's that lack power and only work on the margin, like scd, or incompedence in how you do it, like eating raw veges


the BCD™ and compendium™ give the power to make damped step changes though there's a lot of finesse needed, like i find the occasional pasturised lemon juice on my main meals helpful (but not vinegar because of the acetic acid in vinegar suppressing disaccharidases in the small intestine)


the lemon juice can be heated to about 75C in a teflon pot or small telfon fry pan to pasturise it, neat, or with a bit of water, or in the case of reheating veges, can be put in with the veges after they have been brought up to pasteurizing temperature



-------------------------------



PREBIOTICS, PROBIOTICS, YOGURT



prEbiotics are not cut and dried as to their utility because they are a food stock for bacteria in our guts, however for instance ,  the prebiotic fiber oligofructose  (which is in bananas, leeks, onions etc.)  causes  weight loss  by changing the composition of microbiota and some of the gut hormones that control food intake


the big thing about prObiotics is their effect is mainly dependent  on the activation  of the innate immune system to antigens in the probiotic bacteria and dead bacteria can also do this


if the innate immune sytem isn't functioning then you are wasting your time, though yogurt or a probiotic may help break bad biofilm  stealth  and help the innate immune system see the pathogenic varieties better, but basically it still needs to be working


the idea of seeding the stomach and having the right bacteria grow there and all your problems are over is incorrect


yogurts do move the gut biofilm populations a bit, but from memory it was in the order of one or two percent (a study)


also acidophilus seems to be the only bacterial species that can be taken daily and even that i am not 100% sure about, the others can only be used intermittently


changes in the biofilm composition have a big effect on bile acids and fat digestion which should show in stool colour and shape


the brand or source of the yogurt is very important, some are biofilm promoting even tho they are yogurts because of culture control or composition problems !


______________________



yogurts/aged cheeses/probiotics have limitations if our immune systems are dysfunctional to the extent of being unable to maintain healthy  friendly  to  malign  bacteria ratios


they can be useful in moderate or small amounts, but are not a complete answer


often i just tip a couple of culturelle lactobacillus gg capsules into several desert spoons of yogurt i have let come up near to room temperature


probiotics really have to be part of a larger scene of yogurts and not to overdo the probiotics


______________________



kayla writes:


Culturelle  (lactobacillus rhamnosus gg)  has been very, very good for both my daughter and me. Never had such obvious good results, for daughter or me, from ANY other probiotic; noticeable changes within a week. One thing, my daughter's percentile ranks for height and weight went way up in her first three months on Culturelle  -  this was before I learned about SCD; there were no other changes in diet etc. that could have accounted for her greatly improved absorption/growth.


my comment:


apparently there are two versions, the box i have has 10 billion CFU and 245 mg of inulin


i mix a capsule with about 140ml of the pauls natural acidophilus yogurt and with a teaspoon of strawberry flavoured vaalia that i have let come almost to room temperature, as a way of taking it


i think there is a version with cellulose instead of inulin and has 30 billion CFU



“ ingesting LGG led to increases in several genes  that foster  several species of gut bacteria, including Bacteroides, Eubacterium, Faecalibacterium, Bifidobacterium and Streptococcus ”



“ intestinal epithelial cells, the cells that line the intestine, live in close contact with bacteria and normally form a barrier that keeps bacteria away from other organs.  they can repair small gaps in the barrier, which breaks down in intestinal diseases, by migrating into the gaps.

unlike most cell types that can not tolerate bacterial contact, intestinal epithelial cells respond to Lactobacillus Rhamnosus by  increasing their motility 

using a fluorescent dye that is sensitive to reactive oxygen species (ROS), the researchers showed that intestinal epithelial cells produce ROS internally when in contact with the ROS induced by the bacteria stimulate the formation of focal adhesions, structures on intestinal epithelial cells that act as anchors for their movement.

antioxidants that mop up ROS prevent the bacteria from promoting wound healing in the laboratory, the researchers showed that large amounts of antioxidants by humans could interfere with the ability of bacteria to promote intestinal healing ”



another  study  showing that lactobacillus rhamnosus HN001 reduces excema symptoms by half in young children !



“ supplementation with lactobacillus rhamnosus  normalises  skin expression of genes implicated in insulin signalling and improves adult acne ”



peanut allergy was cured in 80% of children in a  trial  where they were given a probiotic and slowly increasing doses of peanut protein !



______________________



this  study  about the supernatant of milk fermented by helviticus lactobacillus enhancing gut mucosal immunity is interesting, it doesn't have just a passive antigenic role


this bacteria is traditionally used in cheese making (discovered in an italian cheese culture in 1978)


it releases protelytic enzymes which cleave milk proteins to make biologically active peptides during milk fermentation


these peptides then act on the gut so fermented milk drinks with this bacteria have an extra dimension compared to probiotics


dunno what the story is with yogurts, wether they  overcleave  the gut immune response inducing peptides, in which case the long fermentation times of scd yogurt would futher denude these gut immune system stimulators from the yogurt


maybe that reduction is a wanted effect for some inflamatory gut immune system disorders ?  maybe not ?


___________________



the 24 hour fermentation of scd yogurt to minimise lactose can unfortunately also create a malign biofilm in the yogurt  —  especially yeast impregnation on the surface which would show with bubbles  —  since the bacterial population changes considerably as the nutrients in the yogurt change and deplete, plus you get more impress from bacteria and yeast spores in the air into the yogurt from longer incubation times


the different lactic acid bacteria all grow optimally at different temperatures (40C to 50C?), so some temperature cycling of the yogurt as it incubates is necessary to give a good distribtion of bacteria types


mixing gelatine with yogurt may lead to bacteria population distortions as gelatine is a good foodstock for bacteria and may favour unsuitable types


that said i am now making yogurt out of cold milk with a small amount of commercial yogurt or probiotic dropped in as a starter and then leaving in a warm 40°C room for at least two days and up to four and this seems to work very well !


i do pasturize/cook before eating or drinking this yogurt, maybe momentarily boiling ?


_______________________________



in making yogurts it pays to get a digital temperature sensor, digital temperature sensors are a huge innovation in cooking !


one you can set to beep when it reaches above a certain temperature and below another temperature would be useful !


you will find that the temperature of the yogurt/water will vary depending on how warm the room is, thermostats in electrical appliances are not very good and follow the room temperature significantly


interestingly i have just read that the different lactic acid bacteria species all prefer slightly different temperatures and really you need some sort of temperature cycle to get a decent spread of species


an exact constant temperature is not what you want at all


to test a thermometer bring some water to a rolling boil (distilled preferably but tap water will be close enough), it should measure 210 - 212 F (99 to 100C)


the boiling point  varies  according to altitude, air pressure and water mineral content


be careful of killing the starter bacteria with heat shock by putting them into milk too warm, the sterilised milk probably wants to have been cooled to room temperature


D. B. writes:


And were you sure to check the temperature of the yogurt during fermentation? I am having a severe flare up of Crohn's disease caused by goat yogurt made with ProGurt starter fermented at too high a temperature in the Yogourmet (118F/47C degrees). It was runny, kind of tart, sweeter than the other cow's milk yogurt I made with the Yogourmet starter, but not sweet enough for me to wonder about it. I don't think relying on "if it's tart it's OK". I think it's critical to add it at the right temperature and ferment it at no more than 110F/43C


__________________________



one of the limitations of yogurt is that the fermenting bacteria pick the best nutrition from the milk for themsleves


milk quality is incredibly important and the sun angle has to be high enough and the pasture good for the cows


the 'lactobacillus rhamnosus gg' is one of the best probiotic bacteria and especially helpful with rotavirus


http://www.biomedcentral.com/1471-2180/7/86/abstract


bifidus in yogurt and in very small amounts may be ok for very occasional use but it is a lower colon bacteria and destructive in the upper colon and stomach


a small amount of occasional bifidus may be helpful


it is what metabolises the bile green tint in stools to brown i think, though maybe its the combination of lactobacillus gg and bifidus that does this


i use the pauls fat free acidophilus (no fillers) yogurt occasionally


often i will mix in a teaspoon of vaalia strawberry fat free yogurt which has bifidus, rhamnosus gg  (which is the bacteria in culturelle) and acidophilus into some pauls


alternatively i might mix a culturelle capsule into the pauls which been allowed to come up to near room temperature, instead of using the vaalia, or include the vaalia as well


the strawberry colour (E120 - cochineal) and flavour seem benign, the other colours that vaalia is sold in are not, and the natural greek version being high fat does not seem to be as good, the low fat yogurts seem to work best for some reason


it must be understood that the main action of probitotics is that the bacteria in them break the 'stealth' of the biofilms, that is, the antigens in the probiotic bacteria can be perceived by the immune system and kick it into gear again because it has been fooled by biofilm that is smart enough to cloak its existance with various chemical compounds


bit like star trek really


__________________________________



homeostatic soil organisms would seem to be this sort of thing below, so may be quite anti-bacterial, however you don't want amoeba in the gut.


“The new study (rice university ed.) is based on an examination of single-celled Dictyostelium purpureum, a common soil microbe (social amoeba) that feeds on bacteria. In the wild, when food runs short, D. purpureum aggregate together by the thousands, forming first into long narrow slugs and then into hair-like fruiting bodies. Resembling miniature mushrooms, these fruiting bodies consist of both a freestanding stalk and the spores that sit atop it. Ultimately, the spores are carried away, usually on the legs of passing creatures, to start the life cycle all over again. But in order to disperse the spores, some of the colony's individuals must altruistically sacrifice themselves in order to make the stalk.”


the issues are the persistence of the organism and what else it does and what other parasites etc. are in the mix


all a bit unknown and possibly dangerous.


candex might be quite a good amoeba wiper


fresh candex attacks the amoeba cell walls so might help explain your severe die off reaction to the candex


primal defense would knock bacteria back but may well have left you with something else pathogenic



W. replies:


well, i tried primal defense too and stopped it after one/two weeks, i had the feeling it was not okay with me...anyway it didnt make me any better, and i got the feeling my body reacted bad to it...



L. writes:


I took primal defense for over two years, never consistently, what I found was that it was great during a flare and for about two months afterward then I would get to a point that I no longer tolerated in and I would need to break from it. This inconsistant taking seemed to make it work better, I don't think consistant taking is safe


my reply:



you could have amoeba or some unknown pathogen in the gut from the primal defense, i really do not like some of those bacteria in it



________________



Mary writes:


The xylitol was like a big 'fix' for my daughter! She used the gum- thought from what I read that it would be good for dental health. She just could not get enough of the stuff, became very irritable, nasty etc. As it is high in oxalates, that may have been part of the problem. I always get suspicious when food products cause addictive type behaviors and this one did.


andrews note:


xylitol is a sugar alcohol and crosslinked - a fermentation foodstock - bcd and scd illegal


i did read an abmd post saying that a nasal spray of xylitol and water (Xclear) cleared up a bad sinus infection in two days. however it also had grapefruit seed extract in and saline solution so its hard to say


__________________



the problem with the B.E.D. diet is the uncontrolled nature of the biofilm ferment populations in vegetables (YES e. coli as well!) and their associated seeding potential for malign biofilm in the human gut, as well as toxic ferment products.



yogurt and kefir in contrast is much more controlled though kefir can be tricky !



---------------------------------




SACCHAROMYCES



  wikipedia saccharomyces


interestingly boulardii is a subspecies of cerevisiae


they are biofilm building yeasts and can form polysaccharide matrices with bacteria, but it is a very muted biofilm former compared to candida, though it may have a role displacing candida


it is in kefir and ginger beer, beer and wine and maybe from the biofilm on grapes and dark plums


i don't quite get the right vibe with it as they are carbohydrate fermenters and have alot of potential for forming more virulent hybrids with horizontal gene transfer


  wikipedia saccharomyces cerevisiae


see  biofilms  for more information; under BCD they are ambiguous or illegal



----------------------------------------------------------



GAMMA LINOLENIC ACID, IODINE AND SELENIUM AUGMENT TIGHT JUNCTIONS



"gamma linolenic acid (GLA), selenium (Se), and iodine (I) .... as these molecules are known to increase TJ functions in endothelial cells"


like the gut lining.


gla is an isomer of alpha-linolenic acid and made in the body out of ala


evening primrose and borage oil/starflower oil are good sources of it, but i find regular EPO interferes with sleep. borage/starflower oil is supposed to be better but also interferes with sleep, some-one i know takes it once a week.


-------------


Enhanced tight junction function in human breast cancer cells by antioxidant, selenium and polyunsaturated lipid. ( Martin t. a. et al, cardiff university)


Paracellular permeability (PCP) is governed by tight junctions (TJs) in epithelial cells, acting as cell-cell adhesion structures, the aberration of which is known to be linked to the dissociation and metastasis of breast cancer cells. This study hypothesized that the function of TJs in human breast cancer cells can be augmented by gamma linolenic acid (GLA), selenium (Se), and iodine (I) in the presence of 17-beta-estradiol, as these molecules are known to increase TJ functions in endothelial cells, using assays of trans-epithelial resistance (TER), PCP, immunofluorescence, and in vitro invasion and motility models. GLA, I, and Se individually increased TER of MDA-MB-231 and MCF-7 human breast cancer cells. The combination of all three agents also had a significant increase in TER. Addition of GLA/Se/I reduced PCP of both breast cancer cell lines. GLA/Se/I reversed the effect of 17-beta-estradiol (reduced TER, increased PCP). Immunofluorescence revealed that after treatment with Se/I/GLA over 24 h, there was increasing relocation to breast cancer cell-cell junctions of occludin and ZO-1 in MCF-7 cells. Moreover, treatment with GLA/Se/I, alone or in combination, significantly reduced in vitro invasion of MDA-MB-231 cells through an endothelial cell barrier (P < 0.0001) and reduced 17-beta-estradiol induced breast cancer cell motility (P < 0.0001). Our previous work has demonstrated that GLA, I, and Se alone, or in combination are able to strengthen the function of TJs in human endothelial cells; this has now proved to be true of human breast cancer cells. This combination also completely reversed the effect of 17-beta-estradiol in these cells.



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COOKING, COOKING UTENSILS AND FOOD PROCESSING



i use my pressure  cooker  in the steam mode as well as on the lowest pressure setting and most veges seem to need pressure to get the needed hydrolysis


estrogen like (BPA?) compounds leak from bamboo fibre chopping/bread boards ? !


in fact these bamboo fiber boards are really particle boards, the fiber is basically potted in a soup of chemical compounds/glues/resins and when the board gets wet it leaks a bevy of water soluble chemicals onto the board surface which then gets into food chopped on it !


i think there is some estrogenic mimic like BPA in the one i bought and it gave a slight breast enlargement  (gynecomastia)  which has gone away now i have stopped using that board.


ed. update april 2013, i don't think that was the problem with my gynecomastia as it has now gone completely away with this  therapy  ;o) ,  however these fiber/particle boards still have hazardous potential and definitely not food safe,  i tried telling coles who are big supermaket chain here, but they weren't listening : o(


being over 50 and my testosterone dropping in the usual age related fashion made me senstive to BPA/estrogen and gynecomastia is a result of a decreasing testosterone/estrogen ratio


all the research is showing that BPA is nasty and disrupts development in children and nixes the thyroid, in addition there will be carcinogens in the potting compounds used to make the boards !


these boards are made in china, which has major food/toxic substances regulatory enforcement issues !


imo it's really only safe to use solid wood (no gluing!) or food safe plastic chopping/bread boards !


i think that bamboo particle board also has toxins that lowers energy and inteferes with immune function from my one month experience using it !


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i don't think cheese is a good idea just before bed as it is protein and will sit in the stomach


pressure cooked almost ripe banana seems to work well as it supplies carbs which raise insulin which selectively promotes the uptake of large neutral branched-chain amino acids (except for tryptophan) into muscle which leaves reduces the competitive pressure for tryptophan to find transporters for it across the blood brain barrier


don't fry in fish oil or other vegetable oils as they reduce the ability of cells to bind melatonin, in fact lamb fat really promotes melatonin binding and sleep, but i find it a bit migraine inducing.


veges in soup is too diluting of the stomach acid and enzymes and actually i don't have soup or broths with meals anyway


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there's no real information on the net about leaching of toxins from oven bags, but imo it's an issue and i don't use them despite their convenience


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crispy squash fries,  that crispy style of cooking is discouraged by the BCD  ( but permitted or encouraged under the SCD )


the BCD promotes low AGE (advanced glycation end products) cooking and  discourages  deep frying !


“ when oil is heated to temperatures suitable for deep frying, potentially carcinogenic compounds can form in the fried food.

they include acrylamide (found in carbohydrate-rich foods such as french fries), heterocyclic amines and polycyclic aromatic hydrocarbons (chemicals formed when meat is cooked at high temperatures), aldehyde (an organic compound found in perfume) and acrolein (a chemical found in herbicides).

these toxic compounds are increased with re-use of oil and increased length of frying time ”


basically low AGE is uncrisped, uncaramelised, unburnt so you can judge it visually and by crunch


it's a great weakness with  scd  that a high AGE style is promoted


to read pecanbread (an scd message board) they think life loses all meaning if food is cooked low AGE


you have to use some judgement with this, i don't object to a bit of pork crackling


“ keeping the heat down and maintaining the water content in food reduces AGE levels ”


“ excessive intake of fried, broiled, and grilled foods can overload the body's natural capacity to remove AGEs, so they accumulate in our tissues, and take over the body's own built-in defenses, pushing them toward a state of inflammation ”


AGEs increase inflammation and oxidative stress and also binds to a receptor that transports beta-amyloid proteins across the blood-brain barrier and contributes to the  development  of Alzheimer's disease !


the body absorbs 30% of AGEs, the remainder becomes a feedstock for  biasing  the microbiome away from lactobacilli​ and bifidobacteria


interesting that coca cola deliberately add either nutmeg or components of it to be addictive, unfortunately nutmeg forms covalent liver DNA  adducts


humans have sulfotransferase enzymes in many organs while normal mice only have them in the liver !


these enzymes can both detoxify and make carcinogenic food mutagens in the crust of cooked fish and meat from high temperature frying and grilling !


this norwegian  study  shows that in mice bio-engineered to have this enzyme in other organs besides their livers, intestinal tumours increased from 31 to 80% when fed this cooking crust compared to normal “unengineered” mice !


“ mice with sustained   exposure  to methyl-glyoxal, developed significant abdominal weight gain, early insulin resistance, and type 2 diabetes.

methyl-glyoxal is a type of AGE, which is produced when food is cooked with dry heat.  AGEs have been found to lower the body's protective mechanisms that control inflammation ”


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from a pecanbread post :


“ Unfortunately my son cannot tolerate butternut squash fries ! : o (  And they are so good and he likes them so much !

I baked them in the oven with olive oil.  His bum got all red and he started licking his lips and had them all red too.  And he was just very upset the days he ate the butternut squash.  He's had none for two days now and is fine ”


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crisping of food surfaces, especially where you have a large surface area to a small volume should be minimised because the food surface is a highly degraded nutritional enviroment with carmelisation and the maillard reaction


also with veges, you get cross linked carbohydrates formed on the crisped surface, and degraded fats and oils with toxic byproducts from the heat.


any high temperature frying of oils  (greater than 120°C)  is a problem since the toxic compounds generated by the frying are fat soluble and hence can end up in the brain, i am really suss of fried foods at takeaway places and carefully peel the breading coating off anything i buy


breadings may have soy flour in


in my view, only lard is suitable for frying, polyunsaturated oils become oxidised 


searing does not not retain nutrients, but tastes better because of the maillard reaction  (browning)


however the maillard reaction in fact creates carcinogens so the BCD eschews searing


if the meat's good there's no issue with flavour


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acrylamide  is a carcinogenic chemical formed when frying, roasting, grilling or baking carbohydrate-rich foods at temperatures above  120C/248F  in the presence of the amino acid asparagine


the significant frying temperatures for oils are 120°C which is the begining of toxic aldehyde and acrylamide formation and 140°C for the hydrolysis of the oils


if you have to deep fry at 180°C coconut oil might be the best and sunflower and corn oil, being high in polyunsaturates are the worst !


professor martin grootveld is a well known researcher on the subject      I   II 


ghee is suprisingly robust to high temperatures !


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stainless steel and hard anodised aluminium  (like Anolon)  and ordinary alumimium have porous oxide surfaces and leach and react with the cooking liquid and food


i seem to get by with a stainless steel pressure cooker


teflon coated pots and frypans are preferred provided that the teflon temperature never goes above 160C/320F,   this study  says there no association of the toxic PSFA's with non-stick cookware, but there is an association of PSFA's with flossing with oral-B glide, frequent consumption of prepared food in coated cardboard containers, having stain-resistant carpet or furniture, and living in a city served by a PFAS-contaminated water supply


the heavier the gauge of aluminium, the more even the heat distribution in the frypan and hot spots which might raise the teflon temperature unnecessarily are avoided more


however i often cook with a bit of water in the frypan for this a moderate gauge is ok and heats up quicker than the very heavy gauges, as well as being available in the local supermarkets cheap


if you don't cook with a bit of water to spread the heat and moisturize the food, then the frypan should be a heavy gauge aluminium, a 3.6mm wall thickness appears to be ok


fry pans with plastic handles are better than stainless steel handles as the stainless steel can get too hot


a good glass lid for a frypan is as important as the frypan


teflon is just carbon crosslinked with fluoride, the toxicity issues are with the chemicals that are used to make it rather than the teflon itself, provided the temperature is kept below about 160C.


using teflon under direct radiant heat like a teflon coated baking tray under a grill, may heat the teflon to point where toxic products and fumes are emitted.


i am trying a teflon coated alumium casserole dish at the moment using an oven temp initally of 160C/320F,then when the roast has shed a bit of juice/water, turn it down to 225F


the big advantage of teflon provided its temperature is kept below the point it decomposes, is that it is an inert, nutritive preserving surface compared to iron or stainless steel and the aluminium it usually coats is a far better conductor of heat than glass.


________________



i use a stainless steel tefal pressure cooker because they are quiet and hydrolyse the food well and the chemistry of their sealing gaskets doesn't appear to contain any toxins


in general stainless steel does appear to leach and affect the food, its oxide surface is porous


i would never boil anything in a bare stainless steel pot, but because the tefal is basically steam and not liquid water contacting the food, it seems to be acceptable


for large stock pots, enamel appears to be ok, provided it has no lead or heavy metals in


i have some black vitreous enameled romanian stock pots that are good and not expensive


the temperature used on pressure cookers should be the lowest as is reasonable, so as to minimise nutrient destruction by high temperature.


the higher the pressure setting on the pressure cooker, the higher the temperature.


i don't like hard anodised aluminium as an interior finish on pots or fry pans such as analon make, the anodising is porous and leaches


if you overheat a pot or frypan let it aircool down to room temp and this will reduce the chance of warping or even do some positive annealing. don't force the cooling with water


see also my page on  cookware


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“Steaming and boiling caused a 22 percent to 34 percent loss of vitamin C. Microwaved and pressure-cooked vegetables retained 90 percent of their vitamin C.”


self basting roasters or pressure cookers i find good for hydrolysing (decomposing by reacting with water)


melt some beef fat in a warm self basting roaster and then put some water in to provide a moist cooking enviroment and then i cook say carrots, swedes and chicken in at 300F for as long as it takes, turning the chicken once or twice


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puree-ing like grinding/mincing is more a means of disguising poorly hydrolysed food and BCD not preferred/illegal


check out  baby-led weaning  and gill  rapley  for an anti puree view of weaning


dehydration is opposite to what a pressure cooker does, that is, hydrolysis, so dehydrated will be less digestible and possibly fermentative


re-hydration (soaking) will likely improve digestibility


cast iron cookware, with the exposure of food to iron and heat, is destructive of nutrients as iron is very oxidising.


once i think cooks went to some trouble to preserve a patina on the interior cooking surface to provide a buffer to the food and nutrients from the iron.



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PASTEURIZATION, HOMOGENIZATION, YOGURT


a quality, quick settling probe type digital thermometer is essential for cooking and pasturization, you need that 1° precison which the infrared ones do not give !


I use a TFA brand one, works well !


pasturization is different from cooking, cooking also denatures which in a lot of situations isn't wanted, depends, i do  "denature"  my yogurts a bit, but not chromium yeast !


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when you are heating something quickly from the fridge you can lower the final pasteurisation temperature because the quick and large temperature transition is effective in killing pathogens


too high a pasteurization temperature (75°C?) is damaging to milk proteins particularly cysteine and this compounds the problem of the btvc/pecanbread scd being a dangerously low cysteine diet since it is so dependent on yogurts that of necessity have high pasteurisation temperatures


from experience i have found 138°F/59°C is too low and 155°F/68°C is maybe ok for drinking milk, you do need to kill any toxoplasmosis !


you just keep stirring and take the temperature rise as rapid as is possible without burning, this may require a gas element


and let air cool to a working/drinking temperature


________



its no big deal to re-pasteurise, which i always do if reusing later from the fridge.


i just take it up to about 68°C or 70°C (about 156°F)


and pretty soon it air cools enough to drink again


ideally you catch it at just the right point and don't let it get too cool so you minimise the time at temps that suit bacteria which is body temp and below


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i reheat vegetables in a teflon coated frypan with a glass lid and a bit of water


when you reheat vegetables you are also pasteurizing because you can get bacteria as the veges cooled to go into the fridge


so the interior temperature of the veges and meat needs to reach about 68C


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the 24 hour fermentation of scd yogurt is to remove more lactose but this distorts the bacteria culture giving rise to flora issues if you don't pasturize before consumption


cysteine and branched chain amino acids are also depleted, but this improves digestibility !


set yogurt needs low fat and extra milk solids, and for a thick stirred yogurt you need cow dairy fat


my experience of goat’s milk yogurt is that it is a drinking yogurt


the juice of two freshly squeezed oranges goes well with goat’s milk yogurt and when mixed together and heated to a bit above pasturizing temperature  (72°C ?) is a very nice  “ drink ”


high pasteurization temperatures lower the nutritional value of the yogurt, expecially being destructive of cysteine, but its a trade-off with a better "kill" of potential pathogens and even some "cooking" benefit from de-naturation in harder to digest cases like cow’s milk


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homogenisation embeds milk proteins in the broken up fat globules and enables these bioactive proteins to escape digestion and enter the blood stream intact where their bioactive nature seriously disrupts immune and other functions and promotes allergies.



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MICROWAVING


microwaving injects photons into food in too coherent a manner compared to conventional convection cooking and can chemically change food so i do not use a microwave and will not until the maufacturers show some cognizance of the problem and work some frequency modulation, scattering and spectrum spread into the design.


in addition microwave ovens emit so much low frequency magnetic field  (NOT microwave radiation, but from the transformer)  that being close to one is a hazard.


this  study  shows a loss of  35%  of B-12 in microwave cooking, this is comparable to  conventional  cooking methods !


i do use the microwaves in motels for supplementing the crappy food available  (undercooked vegetables by chefs too slack to differentiate beans, peas and carrots from courgettes in cooking times is almost universal)  when travelling, cutting bananas into halves and pasteurizing in the microwave works well


yogurt eaten after pasturized fruit has the action of the protein in the yogurt limiting the sugar pulse from the very quickly absorbed denatured fruit sugars


chicken cut into chunks and placed spaced on the glass platter  (cleaned)  and autocook used is very effective


you can boil fruits and frozen vegetables in a kettle as well


magnetic fields from different microwaves vary, but usually are considerable often having unsafe levels extending out to three feet


i step back out of this area after having pressed the start button



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IRRIDATION


some hard data at last, basically the levels approved give a 99.99% bacterial kill rate which is a typically way over the top american scorched earth “hygiene” approach


the FDA has approved an upper limit of 4 kiloGrey, practically vegetables lose their freshness and quality at 1 kiloGrey


in my view the nutritional value will be be significantly degraded at 1 kiloGrey


 study 


i think there's basically an incompatibility between the level of radiation required to kill bacteria which are tough critters and what degrades the long molecules that make up some of the nutritional value of food.


they claim in that study that the degradation from irridation is less than heating but i would like to see some comprehensive studies !


also irridation may be in addition to eventual cooking


maybe some satisfactory composite method such as oxygen and irridation as in the study will be developed but there is along way to go to get the irridation down to lower levels of 10 - 100 Grey!


i don't actually think they will get there because of the nature of integrated radiation doses and genetic fault tolerance in bacteria !



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PACKAGING AND FOOD CONTAINERS;  BISPHENOL A



vinegar in Polyethylene Terephthalate (recycling plastic no. 1 - PETE/PET) seems to leach something  study


vinegar in high density polyethylene (HDPE - recycling plastic number 2) seems to be ok


polypropylene leaches quaternary ammonium and oleamide, oleamide is also in pvc, hdpe and ldpe


this is a new discovery (2008)  article  and the practical significance for human health is not known to me at this point


in terms of using plastic containers for food and water, PET/PETE and HDPE may be ok, polypropylene with its ability to handle high temperatures is really the only option for some uses, however i would avoid putting high temeprature solids and liquids in this material, even though  "boilability"  is a feature of it


PETE has antimony in which can leach out, i would keep the container out of sunlight


I use HDPE  (recycling #2)  for bulk drinking water storage


stirring in .5 ml/liter of magnesium chloride to the bulk water when taken from a stream or lake and given at least several weeks stored mixed is productive !


________________



ovenbags are not recommended in the BCD as they seem to leach something toxic


nor do i like these  "steam in a microwave"  frozen vegetable bag paks, though the leachate from these bags is not as bad as oven bags


BPA seems to be ubiquitous in plastics and not just in polycarbonate, though in much lesser amounts, but its role as a hormone disruptor can be maximal in minimal amounts      article 1        article 2


“lateral branching was significantly enhanced at 4 months of age in mice exposed to 25 ng BPA /kg of body weight per day.”  study


that's a significant developmental effect at 25ng/kg and for safety/no effect you would be looking at a 1000 fold decrease which is 25 picograms/kg which would be well below any detection limits.


its interesting that its extreme developmental disruption effect has to be due to its role as a signalling compound, that is, the effect is dependent on the exquisite sensitivity of the bodies estrogen receptors to it


“ an adult of 60kg consuming one canned soft drink per day would, at the average BPA level found, consume only 3.4ng/kg body weight per day and only 27ng/kg body weight per day at the highest BPA level found ”


that would be too high for pregnant women imo


interestingly in that study they seemed to feel there was heap more BPA in canned foods, i am eating a lot of canned peaches, some canned apricots and fruit salad now and i think it they are definitely anti-thyroidal requiring more compensating topical iodine !


canned fruit is pasturized and seems to keep in the fridge for a while and can still be eaten direct without the need for renewed pasturization


“drinking cold liquids from polycarbonate bottles for just one week  increased  urinary BPA levels by more than two-thirds. If you heat those bottles, as is the case with baby bottles, we would expect the levels to be considerably higher.”


early-life  exposure to BPA affects adult  learning


it's not BPA but the BPA metabolite  MBP  with its  two handed affinity  for the estrogen receptor that is the problem !


________________



interference with thyroid receptor operation from the BPA in canned food has a real hypothyroid and thyroid disrupting effect and the use of canned food needs to be minimised and possibly compensated for by topical iodine


i have been eating canned beetroot and i am sure there is a thryoid disrupting effect from BPA leached from the epoxy can liner so have brought some beetroot in a plastic jar made of polypropylene  (No. 5 in the recycle triangle)  which may be an ok plastic and that seems to be going ok


the metal lids of foods in glass jars like pickled onions also have an epoxy lining and though the liquid doesn't contact the inside of the lid much, there will be an acid aerosol in the top leaching out the BPA from the epoxy


BPA is a very significant anti-thyroidal factor and also a super significant fetal developmental disrupter


BPA, along with  triclosan ,  promotes  colonic inflammation  !


plastic drinking bottles made of lexan/polycarbonate  (recycling number 7)  also leach BPA


epoxy lined food cans along with thermal receipt  paper  are very significant sources of BPA


they heat the cans to cook the contents inside ! :o(


“ store and fast food receipts, airline tickets, ATM receipts and other thermal papers all use massive amounts of BPA on the surface of the paper as a print developer

the problem is, we as consumers have hand sanitizers, hand creams, soaps and sunscreens on our hands that drastically alter the absorption rate of the BPA found on these receipts ”


the BPA substitute  bisphenol S   (BPS)  is just as  bad  !!!!!!!!!!!!!!!!


  “ BPS is active at femtomolar to picomolar concentrations just like endogenous hormones
         that's in the range of  parts per trillion to quadrillion  ”


normal blood levels of BPA negatively affect the  testicle  !


it's not just those two but the  endocrinal disruption in utero  of femto to pico molar sensitive hormones is the biggest threat facing the human race !


______________



university of cincinnati researchers (jan 2008) found that the amount of BPA released from new and used polycarbonate drinking bottles was the same both in quantity and speed of release into cool or temperate water.


However, drastically higher levels of BPA were released once the bottles were briefly exposed to boiling water.


“Compared to the rate of release from the same bottle, the speed of release was 15 to 55 times faster,” explains Scott Belcher Phd.


Prior to boiling water exposure, the rate of release from individual bottles ranged from 0.2 to 0.8 nanograms per hour. After exposure, rates increased to 8 to 32 nanograms per hour.


my comment:


so probably polycarbonate with cold food or dry food (not liquid) storage would be be okish


for those who don't know, BPA is a very signficant endocrine disruptor in minute amounts, particularly affecting young children and babies, as their livers do not have the enzymes to metabolise it


a new university of cincinnati study  september 08   found that exposing human tissues to BPA levels within the range of common human exposure resulted in suppression of a hormone (adiponectin) that protects people from metabolic syndrome by upregulating insulin sensitivity, in other words, BPA can cause type 2 diabetes


interestingly vitamin K increases insulin sensitivity via the vitamin K-dependant protein osteocalcin signalling fat cells to release adiponectin   study



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TIMING OF EATING FOODS



meals should be finished at least 2½ hours before bed and more like 3½, so a meal finishing at 7.30pm would give a bed time of 10.30pm


brains particularly should be eaten early in the day as all the EFA's/PUFA's/PUFA's in them are quite stimulatory


break-fast is breaking the fast after sleep and eating should be started as soon as possible in the morning


you get accelerated autophagy of fat droplets in cells with the lower blood sugar that comes from missing a meal and i think there is benefit to the odd skipped meal   study


like if i am late back from town, i might skip the evening meal entirely


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had dinner at the ulverstone RSA (july 4th 09), quite good and only $16, unbelievable value really, you would eat worse at $1000 a meal at paris's or new york's finest which i have read can get up to those prices or above


i guess even the super rich need to feel they are spending too much


unfortunately there is a well patronised bar by the restaurant through a shared open area and the restaurant itself has a preponderance of retirees as customers, both groups are highly viral so i have stopped going !


there was cooked apple and pavlova for pudding, plus bucketloads of liquid cream but i think it had a  carrageenan  thickener in and sat in the stomach a bit, a candex later seemed to help with that


but some space is needed between the first course  (which was very large)  and the pudding, the pudding felt like it sat a bit , i guess the thickened cream mainly but not just that


buffet type serving can makes the meal too compressed unless you deliberately put some time between the servings


i am careful to get in almost at the time it opens so the food has been newly put out


a whole pavlova can have 1¼ cups of caster sugar and 1½ tablespoons of cornflower so is BCD illegal and i will have to drop the pavlova and thickened cream next time


a little illusion i could ever go off the BCD


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actually pavlova is really a sweet bread stiffened with egg whites


poison


the real  pavlova


and here in the  dragonfly  and  la nuit  (la nuit is best watched without sound !)


sir frederick ashton  commenting  on anna pavlova



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RELAXING   the   bcd/scd



my observation and experience is that relaxing the  BCD  is usually not successful,  tho for short periods  (travelling !)  i have been able to include some limited grains and a small amount of potatoes !


there is a considerable benefit to excluding grains as doing this lets the villi get longer and the digestive tract absorbs more


however, over several months in mid 2015, i did experiment with re-introducing kumera and potatoes and on balance the results were negative, potatoes are suprisingly bad offender !


“ potato starch is mainly  digested  to glucose, maltose and malto-oligosaccharides by alpha-amylase and related enzymes ”


spelt bread is better than wheat flour bread !?


well drained pasta  loses  some of the allergens compared to baked products ?


or is it a more digestive  resistant  form of starch compared to bread with its partial process of enzymatic action by yeast ?


potatoes that are waxy textured after cooking have more sugar and less starch, so are more digestible, bintje, dutch cream? nadine, pink eye, round whites in canada ............


“ white round is a variety of potato that is more evenly round and a bit smaller than the russet potato.  it has a medium level of starch, which is less starch than the russet and a finer texture.  with a white colored, dense flesh, this potato provides a creamy textured result after being cooked, producing meat that holds its shape well.  they are best suited to boiling than baking so it is a good choice for making mashed potatoes ”


I am actually finding I can't really cope with anything except a very small amount of peeled potatoes with a meal and they may need to be a variety that is waxy after cooking because these have lower starch and a higher amount of less complex more quickly absorbed sugars, that's the theory anyway, practically i am not so sure . . .  !


any sort of moderate  (or perhaps even a small quantity)  amount of potato or kumera really makes me strung out and sorta angry which i figure must be microbiome toxins, oddly, i can occasionally eat potato as an occasional one off without problems


while pressure cooked kumera causes me problems, orange sweet potato is ok in limited amounts


with fried foods, most places do not change the frying oil frequently enough  (kentucky fried seem to be ok)  and degraded oils are a problem, also the high level of anti-oxidants commercial oils are loaded with is neurologically problematic


digestively i seem to cope with potato though my stools were a bit more mucousy than i like, i  experimented with a mid way waxy-floury variety of potato, and adding significant amounts of EVOO oil on them with the meal and this may be working somewhat but i dropped it


however potato and wheat starches  “ retrograding ”  ( 10% ?  ‘ thermoresistant ’ )  when stored cooked in the fridge really means that they are best only eaten freshly cooked and still almost too hot to eat


i really find potato not worth the candle, maybe freshly cooked and still hot new potatoes might pass muster, but in general potatoes do not seem to be well tolerated and the starches seem to be prone to becoming permanently retrograded once cooled once


interestingly a limited quantity of unsalted or lightly salted deep fried potato chips  are a digestible form of potato, maybe because they are well cooked, hot and covered with oil which acts as an anti-biofilmic, and eaten slowly


however i am really of the view that only lard or animal fats are suitable for frying becuase oils get damaged at frying tempratures and the antioxidants used in commercial frying oils are problematic


waxy potatoes have higher amylopectin levels  ( a larger open branched, more digestible starch molecule )  and floury/mealy potatoes have relatively higher amylose  ( a more compact less digestible starch )  levels


with kumera the stools are a bit softer unless i have been sunbathing in which case they become too soft, immune supression of the gut i guess !


there may be a place for small amounts of well cooked orange sweet potato depending on how things are going for some, however, you can eat pressure cooked swede/rutabaga which is all good if cooked long enough in a pressure cooker !


sweet potato does soften the stool in a relatively controlled manner and maybe helpful to prevent constipation, but it makes me feel strung out which is not  good  !


i do find pressure cooked orange sweet potato distinctly more digestible than kumera


cathy writes   “ I do better with regular potatoes if I keep the skin on, but much prefer sweet potato as better tolerated ! ”


waxy potatoes are what are used for potato salads because they need to be more digestible than the floury ones when cold, in fact starches become considerably less digestible once cooled, so when I reheat them I am careful to make sure they get hot enough !


bismarks  (floury !)  and russett  (high starch for baking!)  are problematic? ,  even as new potatoes !


potato, oat groats and well cooked  (soft throughout)  rice i tolerated on a april/may 2012 trip to visit relatives in new zealand, in a pinch cake is tolerable, pasta and unleavened breads are WAY WAY not !


oat groats are a good scource of  avenanthramide  which is a  phytoalexan


microwaved pasturized/cooked feijoas and bananas were an essential standby, the feijoas were in season and everywhere luckily


i had some oat groats made as a sort of breakfast porridge at a relatives, they were surprisingly ok with pasturized feijoa and banana !


being quite tired for several days after the trip as i switched back to a more rigorous BCD, i am tending to dr. willam davis's  view  about there being withdrawal symptoms from stopping eating wheat, maybe in part a rebuilding of the damaged intestine ?


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BCD is very steady as she goes, requiring continual vigilance and experimentation


carrots are an interesting borderline vegetable, some people will tolerate them, others won't, baby carrots are more tolerable, pressure cooked carrots cut in quarters long ways seem to go well !


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on balance i find i am much better and my digestion is more efficient without any grains


some of the more tolerable grains and pulses might be :


oatmeal porridge/rolled oats, oat groats, well cooked and hydrated rice, black beans, possibly kidney beans, lima beans, millet  (perhaps !)  but not chickpeas !


chickpeas have something useful in them but are harder to digest and may be too problematic  ( galacto - oligosaccharides ? )  -  lots of farting  12 hours later, queasy gut and loosish stools  : o (


time in storage may be a big factor in digestibility, more recently picked chickpeas being acceptable ,  but very long stored being incorrigible ! ?


in all honesty i would say chickpeas have precisely those fermenting sugars and other anti-digestive factors that are illegal !


i find rice cooked to a pudding-like consistency with 30 to 50% by volume shredded coconut the most tolerable of the SCD illegals


the shredded coconut acts as an anti-biofilmic, but also in my case can be migraine inducing, so care is required !


soaking oatmeal overnight makes the cooking more effective but would that raise  ochratoxin A  levels?


would adding vinegar, sodium bicarbonate or salt to  the soaking water  help with that  (don't use stainless steel or metal surfaced bowls to soak ! )  ?


i would be cautious of too much rice in the diet in terms of  arsenic  and heavy metal content which varies depending on how much is in the water and soil they grow in and the variety !


“sunrice”  is grown in the australian riverina which unfortunately has high arsenic levels in the soil ,  genetic damage  occurs at well below 200 micrograms of arsenic per kilogram and the  “head in the sand”  FSANZ standard permits 1000 micrograms total arsenic compared to the chinese standard of 150 micrograms of inorganic arsenic !


however there may be a role for well cooked white arborio  “sunrice”  as a subtle anti - microbiomic since arsenic is very disruptive of DNA replication and biofilms/microbiome's do alot of DNA swapping !


brown rice contains about 1.6 times more arsenic  ( ten times more in the  bran  ! )  than white because of the way inorganic arsenic preferentially accumulates in the bran rather than the grain


the order of arsenic  concentration  is


rice hull  >  bran-polish  >  brown rice  >  raw white rice  >  polished rice



silicon is absorbed by the rice plant to give rigidity and strength to the husk/hull, but if there is arsenic in the paddy/field water then it substitutes for the silicon !


    i would be very wary of  “ high fiber”   products with added rice bran  : o )


i really have zero trust in food imports from asian countries, they don't seem to have a concept of heavy metal  poisoning  !


all the rape problems in india, nothing to do with developmental problems from enviromental lead with it's known foot prints of violent criminality and lack of impulse control of course !


early lead  exposure  causing schizophrenia !


at one stage i was eating a lot of australian short grain “sunrice”  brown rice and thought it  negatively  affected my health, certainly the arsenic and possibly the lead !


the arsenic  concentration  in aromatic rice was 40% less than non-aromatic varieties and that it also contained higher concentrations of the essential elements selenium and zinc


using a coffee percolator to cook rice  reduces  the arsenic by up to 85% !


arsenic leaches into water, so rinsing rice then soaking overnight and rinsing several times again reduces these and other water soluble toxin levels !


eating 500 grams a day of cooked rice containing greater than 100  -  200  micrograms of arsenic per kilogram causes genetic damage !      [  I    II  ]


regarding re-introducing wheat,  my experience is the net nutritional benefit is strongly negative and its across the board unsuitability is a fundamental tenant of the bcd and scd  because of the autoimmune antigens they contain and that these inaccessible starches create long lived malign biofilm colonies


larger/bulkier and dark stools are a symptom of the incompatibility of these grains !


well cooked pre soaked white rice with plenty of water used during the cooking and reheated with a substantial quanity of EVOO mixed in i find i can tolerate quite well, i presume the evoo coating on the rice results in anti biofimic action !


“ in general, foods that contain more amylopectin  (higher glycemic index) ,  such as jasmine rice, short grain sticky rice  (also known as glutinous or sushi rice)  and arborio as well as some varieties of potatoes, such as russet burbank, are much easier to digest and absorb than foods containing more amylose  (lower glycemic index) ,  such as basmati rice, most long grain rice  (except for jasmine) ,  pasta, most wheat, corn, oat and barley products, most potatoes and uncooked bananas ”


i have tried thai jasmine rice and wondered if it has pesticide/fungicide problems  ?  something not quite right about it  ?


i think the starch aspect of arborio and jasmine are ok, long grains like basmati are difficult, particularly as the starches in cooked long grains become less digestible when stored in the fridge, a subtantial reheating partly restores that and the arborio is much better in this respect !


i am not 100% sure, but the continual use of the basmati may have given me mild internal bleeding  (the stool being somewhat black)  despite it being well hydrolyzed during cooking !


my lumbar pain certainly drastically improved when i stopped eating rice !


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arborio/short grain rice is sorta ok with say 40 to 50% added volume of shredded coconut as an anti-biofilmic


i don't presoak the rice, but add the coconut, wash, then put in the pot with say 4 or 5 times the volume of the water of the rice


heat it up to about 74°C then leave it to soak, maybe i will bring the temperature back up to that several times over twenty minutes


if you go to a higher temperature, you start to cook the rice grains unevenly which you don't want


anyway at the end of twenty minutes or so like this, the rice is soaked and ready to cook, i raise the temperature and keep stirring and scraping the bottom as i use the stainless pot half of my pressure cooker and then put the top on and turn the gas off so it cooks on the retained heat, and this makes a cycle i do several times !


this cooking result is more like  “rice porridge” ,  well cooked and well hydrated !


i'm not so keen on rice cookers, they have a lot of magnetic field !


from the BCD point of view, the product is marginal but somewhat liveable  . .  !


interestingly, indian recipes for  coconut  rice and coconut  milk  rice


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adequate soaking is absolutely essential for dried beans !


multigrain breads may cause gut cramps from the grains being undercooked or otherwise being difficult to digest, but the general problem with bread is more subtle, that the brain is somehow affected making for  fugginess


i would say this  study  showed that bread has some underlying toxicity compared to rice


long-grain rice grown in the  “south central”  belt  -  arkansas, louisiana and mississippi had levels of inorganic arsenic  three to five times higher  than in the rice from california and other parts of the world


people who feel better on a small amount some of the more tolerable grains like short grain rice and oatmeal, may in fact find the the starch is necessary because of poor blood sugar persistance or some pre diabetic state that  chromium  should improve or even cure !


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possibly some varieties of sweet corn  (pearl and honey?)  could be ok in  ten,  twenty,  fifty ?   kernal amounts, in other words not too much of a problem if you are eating mixed frozen vegetables with a few kernels in or eating a cob or two of young palatable honey and pearl, though enzymes are needed !


the super sweet corn variety is no good and in general corn is strongly yeast promoting


a few kernels  (kernels not cobs!)  are tolerable travelling but otherwise a problem and basically best avoided completely


i think corn breeding has gone really wrong from a digestion point of view in the last twenty years, possibly heirloom varieties fresh from the garden are more tolerable


a small amount of baked beans may be ok


i think keeping the quantities of these scd illegals small in relation to other foods also helps


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Eileen writes (may 2008):


Well my observations after eating a serve of overnight soaked, 3 times rinsed cooked buckwheat groats for breakfast this morning


About 20 mins after eating it experienced a brief mild gut pain like gas which passed quite quickly, Then around an hr after eating I had mild craving for sweet food whereas before eating it I'd wanted savoury and thought about a chicken and veg breakfast....


I think it is definitely fermenting.


got gas pain again mild but there never the less


oh well 1 serve was all it took Lol wont repeat that again


think ill pop a candex or another no fenol



(later) im actually quite surprised at how gassy i feel now, its still present, more than earlier, feels like trapped wind which im gradually burping out in small amounts


andrews comment: well that's fermentation, gas from the biofilm metabolic processes


Eileen again: can't remember the last time a food affected me like this, yeah and gosh on one small serve



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laura writes:


I have tried buckwheat and feel I do fine with it, I soak it with a bit of lemon juice and enough water to cover for about 8 hours and then cook slow. I have eaten it by itself (which is fine but a bit heavy for my liking) and mixed with oatmeal, (which gives it a nice nutty flavor) I didn't use the Kasha groats to start because I wanted to go with the easiest to digest so I have been using a ground up buckwheat, so it is about the consistency of oatbran.


andrews comment:


since acetyldehyde will be among the increased toxic metabolites with going back on grains and it's strong addictive effect with dopamine cycling, then you are going to feel better, but be undercut by the neural toxicity


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sandra writes:


I tried my daughter's cream of buckwheat two weeks ago. I was craving sweets, cranky and snippy for two days, and my urine smelled really funky. It's a “no go” for me. A shame, since it's so high in protein.


If I'm going to cheat, small amounts of brown rice seem to be ok for me (two tablespoons or so), less than once a month.


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J. writes:


I reintro'd millet a few months ago with good results so far. We have it maybe once every week or two as a side dish with dinner. We also occasionally have Tinkyada brown rice spaghetti - about once or twice a month - started that sometime in the winter. I always give an extra no-fenol along with the hn-zyme and pep at these meals.



E. writes about millet


I have however read a little about it some time ago when looking into a few grain alternatives to wheat once and did read it has compounds that are thyroid peroxidase inhibiting/goitrogenic in effect


(Thyroperoxidase or TPO is an enzyme mostly expressed in the thyroid that catalyzes iodine for the production of T4 and T3 in thyroid hormone biosynthesis)


So it's a good thing your not serving it up very often and are using iodine


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oatmeal is pretty efficiently worked on by enzymes which will be a factor in tolerability


if you are using enzymes with grains i guess you are cutting a new nutritional space, its not the same as traditional grain foods


however even with enzymes i am better without grains, wheat especially murders the brain


the brain is affected well before the gut


it's more important  for the mother to keep a clear head  than the kids, in that the mother steers the dietary intake so she can make changes with herself and not necessarily the kids, which makes it easier to experiment


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i have tried barley malt in syrup form but it seems to be a yeast/biofilm feeder promoting intestinal yeast and brain toxins


you might expect this from it being a beer making feedstock and also being only partially broken down barley starches from an early terminated sprouting process, and enzymatic breakdown from sprouting is a long way short of complete anyway


also i think there is some significant degree of caramelizing from the heat driven evaporation process it undergoes which shows in the colour


cooking it doesn't improve matters


it's scd illegal




the term gluten in reference to the cohesive, elastic protein mass remaining after starch is washed from a dough goes back to beccari in 1745.

strictly speaking, gluten is found only in wheat because it is difficult to wash a cohesive protein mass even from rye, the closest relative to wheat, let alone from barley or oats or anything else.

unfortunately, a misuse of the term by the corn industry has become common in recent years. it has become fairly common to call corn storage proteins corn gluten.

personally, i think there is no justification for such usage. corn may contain prolamins, as does wheat, but not gluten.

when it comes to celiac disease, a similar corruption of the term has become very common.

there are certain related proteins in wheat, rye, and barley that give rise to particular peptides during digestion that are capable of triggering the responses typical of celiac disease.

only in the case of wheat can these be strictly considered to be derived from the gluten proteins. but for lack of a suitable term, patients and their physicians began speaking of gluten-free or gluten-containing foods.

people ask me, how much gluten is there in quinoa? i have to translate this into, are there any harmful peptide sequences in the proteins of quinoa?

there is nothing in quinoa that is like gluten prepared from a wheat flour dough, which has an unusual, perhaps unique, viscoelastic character.

in any case, as far as we know, corn does not seem to cause harm to celiac patients. corn has not been studied in the extensive way that wheat has in relation to celiac disease, but for 40+ years patients and their physicians have seemed to agree that corn is ok.

the sequences in the corn zein (prolamin) fraction are suspicious, but they do differ in an apparently crucial way from the protein sequences of the wheat gliadin (prolamin) fraction. there have been no modern biopsy-based studies of the effects of purified corn proteins on the celiac intestine as there have been for wheat, but the mass of evidence still seems to point in the direction of corn being safe for celiac patients.


the above  from


ed.  corn can be problematic in some people, elaine gottschall is vindicated, corn has some gut immune reactive peptides !



this  paper  carefully identifies fragments of corn gluten (zein) that could potentially bind to HLA-DQ2 and HLA-DQ8 in a subset of people with celiac disease. They removed all the gluten IgA antibodies from sera of some celiac volunteers and found some antibodies to corn zein were still present. They carefully tracked down what the antibodies were binding to, using mass spectrometry, and found the antibodies were recognizing poorly digested peptides from corn zein. This is similar to gluten, where the most immunogenic peptides are the ones that are not fully digested. Some computer work supported that the peptides would bind best to DQ2.5, and that they are similar but not identical to wheat gluten fragments


the above from 




nearly half of the celiac patients in this  study  showed increases in nitric oxide production and gut mucosal granulocyte activation after a corn challenge


the above from 



maize prolamins resistant to peptic-tryptic digestion maintain immune-recognition by iga from some celiac disease patients       study




the difference between the scd/bcd and the gluten free diet is that gluten free assumes underlying gut immunocompetence but the scd/bcd assumes rather the opposite


from the gluten free viewpoint all you need to do is remove the immune reactive peptides/proteins ie gluten and other problematic/immunogenic grain proteins/peptides and voilà, problem solved !


in reality that doesn't happen because immunocompetence is a theoretical ideal and according to the scd/bcd you also need to reduce modify/reduce the gut flora/biofilm by the selective removal of certain carbohydrates, the use of enzymes and other supplements and anti-biofilmics etc. !






AIR TRAVEL ADVICE




when flying i minimally eat of grains and potatoes and may skip the unpasturised salad, but eat all the butter


the most important thing is not to watch or listen to the movie to keep your brain intact and actually it's better not to read and just contemplate the meaninglessness of existance which air travel is well equipped to give material for


keep the fluid intake up because the high altitude air is dry and walk around and do leg exercises for circulation

back to, or go to the biofilm carbohydrate diet  index