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  • #16
    Originally posted by Diana Renata View Post
    In an effort to be excellently healthy (I haven't been so much so for a while) I'm trying to put together a list of all the super-healthy good-for-me things I should try to eat every day. Will you help me?

    Meat is never an issue. I have access to pastured eggs, the highest quality meats.
    I'm planting my own garden, and should have an abundance of vegetables.
    I eat ample animal fats, butter and coconut oil.

    Additionally here are some things I want to make sure I consume daily, even just a little bit.

    Gelatin or bone broth
    Seaweed
    Turmeric
    Dark chocolate
    Pink Himalayan salt

    What would you add?
    Great list...I would make a couple changes:

    For me it would be "bone broth and/or gelatin". A subtle change, but just to indicate bone broth would be the optimal choice. Oh, and I'd put my home ferments on that list as well. I still have lacto-ferments from last years garden. I ferment ANYTHING that I can. I've got green peppers and carrots with onion and garlic in a ferment container for instance. Coffee is on my daily list as well, but I'm not really under any illusion that this is to promote optimal health. Only eat seaweed about once a week with my sushi, but I do eat a decent amount of fish and bivalves throughout most weeks. And a handful of nuts nearly everyday. Excellent with your breakfast (even if that is at noon )

    Like you quality meat, eggs, and raw dairy are abundant at my house. I have a freezer with over 100lbs of beef in it right now along with 4 gallons raw milk and 5 dozen farm fresh free range eggs.

    Also like you I plant a garden every year. My spring mix (I'll be putting seed down this week) is several types of lettuce, swiss chard, radish, carrots, onions, a couple of early herbs. This is my salad bowl plot. The summer plot gets peppers, tomato, more herbs, and some bush beans.
    Last edited by Neckhammer; 03-26-2014, 07:32 AM.

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    • #17
      Consider Celtic salt rather than Himalayan.....a member of the iodine group I follow on FB reports that she tested several types and brands of anthrax salts, and Himalayan had the overall highest levels of fluoride and other toxins. Apparently it's hard to pinpoint the actual source. Celtic salt had the best mineral profile. I like Redmond Real Salt, myself.

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      • #18
        That's supposed to say 'natural' salts....highly doubt any salt has anthrax ;-)

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        • #19
          I'm not sure why chocolate and salt are on this list. I can see that they are enjoyable to eat, but as a list of healthy foods to remember to eat, I'm not sure they'll be forgotten, and if so, that there would be a loss of anything if you did forget to eat them.

          If you really want to sleep well, heavy deadlifts and lots of them seem to do the trick for me.
          Female, 5'3", 50, Max squat: 202.5lbs. Max deadlift: 225 x 3.

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          • #20
            Originally posted by endless View Post
            That's supposed to say 'natural' salts....highly doubt any salt has anthrax ;-)
            my eyes POPPED at that. glad it was just autocorrect run amok.
            As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.

            – Ernest Hemingway

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            • #21
              Originally posted by Neckhammer View Post
              Great list...I would make a couple changes:

              For me it would be "bone broth and/or gelatin". A subtle change, but just to indicate bone broth would be the optimal choice.
              now i add gelatin to my daily bone broth. win-win.
              As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.

              – Ernest Hemingway

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              • #22
                I'd add berries, like raspberry or strawberry to that list if you are okay with seedy berries.
                Crohn's, doing SCD

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                • #23
                  Originally posted by noodletoy View Post
                  now i add gelatin to my daily bone broth. win-win.
                  I do that too, but usually only to the third plus batch from the same bones or when for whatever reason it doesn't gel in the fridge.

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                  • #24
                    Not to assume anything...but if shellfish and organ meats aren't a regular part of your diet, I highly recommend them.

                    This week so far for me: ground pig heart with chorizo, duck liver paté, calamari, oysters...
                    Ancestral Nutrition Coaching
                    Pregnancy Nutrition Coaching
                    Primal Pregnancy Nutrition Article

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                    • #25
                      Good thoughts guys.

                      Food-wise, I do well. It's just the extra little things that I sometimes miss or forget about.

                      I do need to eat more shellfish. I love the stuff, but moving from NY to TN... I don't have the access I'm used to, for the same price anyhow. I'm working on sourcing good (and not so expensive) stuff though.

                      More berries are in the plan. Still hunting local organics, preferably a U-pick place that lets me do the work for a discount on price.

                      Not a huge fan of tea, but I'd been a regular kombucha brewer. I've considered starting it up again for summer. That crosses off tea and ferments.

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                      • #26
                        Ah, but have you tried them all yet

                        (As you can tell by the avatar, I'm rather biased in favor of tea)

                        M.

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                        • #27
                          Originally posted by MEversbergII View Post
                          Not really, no. It has a bit of iron oxide in it, but it is otherwise just regular salt.

                          M.
                          It's not quite so simple...

                          Himalayan Pink Salt Minerals - Spectral Analysis | Gourmet Sea Salt, Dark Chocolate, Himalayan Salt Blocks, Cocktail Bitters, and Finishing Salt | The Meadow
                          Chemical Analysis of Natural Himalayan Pink Rock Salt | Salt News

                          Most salts contain only "sodium and chloride." Granted, while you're not about to to go take some Himalayan salt and come back having gotten all of the minerals you need, using pink salt (or also a good Celtic sea salt) can help correct many mineral imbalances in the body due to the poor mineral content of our soils these days.
                          "The cling and a clang is the metal in my head when I walk. I hear a sort of, this tinging noise - cling clang. The cling clang. So many things happen while walking. The metal in my head clangs and clings as I walk - freaks my balance out. So the natural thought is just clogged up. Totally clogged up. So we need to unplug these dams, and make the the natural flow... It sort of freaks me out. We need to unplug the dams. You cannot stop the natural flow of thought with a cling and a clang..."

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                          • #28
                            I'm pretty skeptical, but largely due to dosage - doesn't seem likely I can get significant amounts of much of anything in salt that is mostly salt. I'll read your links, however, and see if they make a more complete picture.

                            M.

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                            • #29
                              Originally posted by noodletoy View Post
                              now i add gelatin to my daily bone broth. win-win.
                              Originally posted by Neckhammer View Post
                              I do that too, but usually only to the third plus batch from the same bones or when for whatever reason it doesn't gel in the fridge.
                              i mean i already have the bone "jello" and each day when i add water and heat it, i add some powdered gelatin. it has ABSOLUTELY made a difference in the 2 months or so i have been doing it.

                              i just use the bones once for broth. you be wayz moar frugal.
                              As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.

                              – Ernest Hemingway

                              Comment


                              • #30
                                What about a monofood made of ground grass-fed ruminant with a trace of liver, a rotation of certain nuts and berries, cooked greens and starchy veggies, gelatinous stock and some essential/beneficial salts and spices? A sort of Primal Soylent Sausage? I'd eat that!
                                Crohn's, doing SCD

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