UncleOxidant

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  • in reply to: Hemp, coconut & nut butter cake #101027

    UncleOxidant
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    What is coconut manna?

    And glutamine? Do you mean L-glutamine? Is it added for nutrition or to make the recipe work?

    in reply to: Digestion and Depression #98802

    UncleOxidant
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    What’s the connection between TMG and Betain HCL with Pepsin?

    in reply to: kefir grains look like mashed potatoes #97196

    UncleOxidant
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    Should look like cauliflower, but I’d guess they went through a bit of stress in the shipment. Put them in some milk and they should recover.

    in reply to: Why am I reacting to kefir after all this time? #97172

    UncleOxidant
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    Try making kefir from goat’s milk.

    in reply to: Feeling dizzy #96758

    UncleOxidant
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    yep. Though I’d describe it more like vertigo. Kind of like being on a boat. I hadn’t had any of that for a while, but it started up a bit yesterday and continues today.

    in reply to: Kefir Question about room temperature raw goat's milk #96123

    UncleOxidant
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    As for #4: it’s best to store them in the fridge with just enough fresh milk to keep them mostly covered. You can do that for up to about a week, then you need to freshen up the milk.

    in reply to: kefir homemade #94941

    UncleOxidant
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    I’m finding that it can take less then 24 hours as well, I guess I’m starting to get a lot of kefir grains.

    Also, Now that I’m making my own I can see why it’s recommended that we make our own. The homemade seems to be much more biologically active in the fridge – I have to make sure I ‘burp’ the bottles every now and then as they do get effervescent, something I didn’t notice in the store-bought kefir.

    I’ve been trying another culture that’s quite easy: Fil Mjölk. I got the culture from http://organic-cultures.com/culture_instructions__recipes/fil_mjolk_yogurt_starter_instructions
    It’s also a room temp culture. Makes the milk a bit thicker than the kefir and the taste is milder. I put some culture in some heavy whipping cream Friday night and by Saturday afternoon it had created this wonderful, thick sour cream.

    in reply to: How would you describe your brain fog? #94082

    UncleOxidant
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    I guess I would describe “brain fog” in a couple of different ways:

    1) sometimes it seems like external stimuli are coming in faster than my brain can register and process them.

    2) sometimes I’ll sit in front of the computer (I’m a programmer) and if I’m having “brain fog” I won’t be able to focus for very long if at all.

    in reply to: nutritional yeast #94081

    UncleOxidant
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    What about leaky gut reactions to nutritional and brewer’s yeast? I thought that was the main issue with it and why yeast is generally avoided on a candida diet because generally folks with candida would have cross-sensitivities to it? Otherwise why do we avoid yeasted breads?

    in reply to: Dino and yeast #93925

    UncleOxidant
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    No, the antifungals won’t directly effect the bacterial overgrowth problem. However, as I understand it, the candida diet is also effective for this problem as those bacteria tend to live on sugars as well. Sounds like the GI doc wants to give you a quick fix (antibiotics) that could possibly work for that problem (in the short term anyway), however it would make the candida problem worse. The Naturopath is giving you a longer, but in the longrun more sustainable path. As the candida is dealt with the balance of organisms in your gut will readjust to also limit the growth of the bad bacteria and over time the bad ones will diminish as the good bacteria increase.

    in reply to: Cultured vegetables questions #93900

    UncleOxidant
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    organic canned coconut milk should work. I used the unsweetened boxed coconut milk from Trader Joe’s.

    in reply to: Cultured vegetables questions #93896

    UncleOxidant
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    Making coconut kefir is pretty much the same process as making dairy kefir. You need dairy kefir grains. Put them in a container with some coconut milk, stir it a bit, put a cloth over the opening – I use a rubber band to hold it on. After 24 to 36 hrs you’ve got coconut kefir. I made a couple of batches this way, but didn’t like the taste as much as the goat milk kefir – YMMV. I also just tried making hemp milk kefir and the results were not good – well I didn’t think so anyway, too effervescent for my tastes and definitely tastes like it has a high alcohol content. It fermented very rapidly – it was done in well under 24 hrs. So I’m back to making it with goat milk.

    in reply to: Healing leaky gut and candida? #93816

    UncleOxidant
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    Some meals are 20% starchy veg like red potato (body ecology says they are low enough in sugar)

    I don’t think that’s true. Potatoes are going to convert to sugar very quickly – high glycemic index. When you say “red potato” are you referring to a regular potato with red skin? I don’t think there’s anything special about them as far as glycemic index goes.

    in reply to: Clicking Clunking and Creaking Joints #93702

    UncleOxidant
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    it seems mandatory that you should drink this tea on a regular basis to keep your body in good health.

    Well it all depends. I had a food sensitivity test done a few years back and almonds (which I really like) were off the chart (meaning I definitely have a sensitivity to them). So for me it would be bad to drink this tea. The turmeric is a good idea, though.

    …the other two things that the test found I was very sensitive to were peanuts and filberts… and I really like these too.

    in reply to: Massive Candida die-off or something more sinister? #93638

    UncleOxidant
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    Green dot almost looks like ileocecal valve area.

    http://healing.about.com/cs/conditions/a/aa_ileocecal.htm

    I’d guess that if you did indeed have prostate cancer (probably not) that it would spread to places in that area long before it spread to the brain – so that’s probably not a worry.

    H.Pylori would cause trouble further up in your stomach mostly in the upper left quadrant – these spots look too low for that.

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