Jojilla;48077 wrote: Caden, I cannot eat dairy, either, and I react to coconut milk with my leaky gut, so I can’t eat it either! I hear you! What I can tolerate is Goat Milk Kefir. It’s amazing and doesn’t make me sick, and I’ve been able to buy that and/or goat milk yogurt everywhere I go. There’s a company called Redwood Hill Farm that seems to have their goat milk products at Whole Foods and food co-ops across the country. I can’t always find the kefir, but I can always find the goat milk. It might be worth a try to see if you react to goat’s milk or not.
Also, have you taken a look at Bob’s Red Mill creamy buckwheat? I eat that in the morning with kefir. I soak about a half a package of it overnight, so that it’s partially digested, and then put it in the fridge and cook some of it every morning, and it just takes minutes. It would be good with the coconut cream you’re trying. I add cinnamon and a small amount of stevia, too. When I’m traveling and have access to a kitchen, I make it for my breakfasts.
Don’t forget to keep your eyes out for restaurants that have wild salmon or organic roasted chicken on their menus. Since I’ve started this diet, I rarely go out to eat, but am going to tonight, and I already know I can order wood fired local roasted chicken there.
Finally, I make my own buckwheat crepes and travel with those, and shove stuff in them—whatever I can get my hands on—avocado, chicken, pesto, etc… I can’t imagine eating wheat right now, so rely heavily on buckwheat.
I should maybe try coconut milk now that I’m on this diet. I mean I ate broccoli chips that were soaked in both coconut oil and olive oil and didn’t react to it, so maybe I’ll manage coconut milk as well now. It never really triggered anything serious but it did make me feel a bit weird every time I had it (not true for coconut water though, which I am definitely going to drink while in New York – I know it has a lot of carbs but it’ll be the only non-100% water that I’ll allow myself to drink).
I still don’t understand why we can’t have organic lactose free milk? I think I’m going to buy organic rice milk for my crêpe recipe, it’s my favorite milk and it’s not that bad in terms of carbs (unless you drink it by itself).
Also, I heard that kefir milk was off the list?
As for the restaurants, thanks for the tip. I’m definitely going to have to follow the crowd but I’ll definitely try to get the roasted chicken or the salad without corn every time I can. Let’s hope for the best.
Traveling with crêpes sounds like a good idea, but I’m way too conscious about getting food poisoning. I’m going to buy 6 packs of buckwheat toasts tomorrow just for my trip!
I’ll definitely check out Bob’s Red Mill buckwheat, I wonder how different it is from the breakfast buckwheat I have (which I really dislike, actually). I still think Rawnola is just the best solution, given you discard the raisins and some of the gooseberries (http://caloriecount.about.com/calories-le-pain-crunola-i325901).
Thanks and have a great evening,