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Thread: She-Groks Only.......... cuz it works different for us page 55

  1. #541
    Leida's Avatar
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    Unfortunately, I still bloat up 2 to 3 lbs and carry them a few days before the period, and it clears up by day 2 or 3. I am on Seasonale, and I bloat up even during the two months I do not have my periods. Dandelion and chicory tea is my salvation on those days. I think I need to drop salt to improve my water balance, but I love it (salt, not water balance) so much!
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  2. #542
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    I love liver pate. Liverwurst on lettuce leaves is great. The other day I bought some kind of liver and porcini mushroom pate from the gourmet cheese department. It was delicious.

    I have two weeks or so alone at home starting this weekend. I'm going to make a whole bunch of grassfed beef. Maybe I can do additional fasting, too. I did my weekly 20+ hour fast yesterday and I hardly noticed at all. No hunger at all. I probably could have continued through it this morning for a few more hours, but I was pretty certain once I started cooking breakfast that I would want to eat it, not pack it to take with me.
    Female, 5'3", 49, Starting weight: 163lbs. Current weight: 135 (more or less).
    Starting squat: 45lbs. Current squat: 180 x 2. Current Deadlift: 230 x 2

  3. #543
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    Quote Originally Posted by Kenzington View Post
    If I eat liver in the form of Pate does that count? (Little globs wrapped up in lettuce with cucumbers, alfalfa sprouts and sliced radishes?) I'm kind of afraid of trying to make it. I want someone else to come and do it for me.

    Oysters Sbhikes.... now you're talking. I've never had them raw though. I must try that too.
    Oh, thank you, thank you for this. I had almost forgotten that pâté and liverwurst even existed. LOVE that stuff. *runs to start next week's shopping list*
    5'2", 55 years, Primal since April. Pre-Primal weight loss, from 216.6 to 157.8
    Primal low: 140.2 (Dec. 3) Goal weight: 135?
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  4. #544
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    Quote Originally Posted by Judg View Post
    Oh, thank you, thank you for this. I had almost forgotten that pâté and liverwurst even existed. LOVE that stuff. *runs to start next week's shopping list*
    Mmmm! Braunschweiger!!!

  5. #545
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    Quote Originally Posted by RitaRose View Post
    Unless you just switched to a different type of magnesium, you probably still need it. The vast majority of people do. I think the laxative effect eases up a bit (or maybe just with me). You could try cutting them in half or spacing out the timing. Other than that, I have no clue. Find a friend that always looks constipated? Though I can't see that being an easy question...
    I woke up with a Charley Horse! I guess I need more magnesium. I have a lot of stress, and my roommate and I were just talking last night about going to get massages and bringing our magnesium oil with us. But I could stand to take more CALM too. I'm almost out! Have to pick up a new jar.
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  6. #546
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    It's Friday - and another installment of MDA's success story. Charlie is another one of those Primal Prodigies and make me both excited for him - and encouraged to keep on the path ---- and so jealous and frustrated because I'm not seeing any weight loss! GRRR.
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    I'm doing this because I'm worth it - because I'm worthy - because I love myself.

    Goals: Healthy mind, healthy body, happy soul.

  7. #547
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    Oysters is one thing I have never ever tried.

    But I ate liver and tongue, and chicken organs all my life and LOVE them. I did not like beef heart & never cooked beef kidneys. One of our friends soaked beef liver in milk before cooking, not usre why. I just slowly braise my onions if I make it with onions, until sweet and tender, and throw sliced liver in and stir-fry it for a couple of minutes till browned. Then add a bit of broth and cover it up & turn it off. Then throw over mushed cauliflower and gobble up. Yum. too bad it is relatively fatty, so I can't often fit it in on my low fat days while my folks are pigging out on a roast or other fattier cuts.

    Chicken innards make a fantastic soup! Cabbage and veggies go grate with livers, gizzards, hearts and feet. Mmgh, reminds me of my grandma! I sometimes buy those delicacies in the asian supermarket to make a soup.

    Another day, I managed to by whole code in the market (they have these off fish once in a while), and, whoa, did the liver tasted good. Back in the home country they sell it canned. If we go for a visit I am going to buy me some. My relatives will think me insane, but i do not care. That, and real pickled fish!!! They only have some crappy herring in sweet wine sauce here, you can eat it, but nothing is better than big fat herring pickled in brine. Probably have some sugar too, but nothing like that wine sauce travesty in tight rolls here!
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  8. #548
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    Where do you get these organ meats? Are they any cheaper than regular muscle meat?

  9. #549
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    Quote Originally Posted by Leida View Post
    One of our friends soaked beef liver in milk before cooking, not usre why.
    Mom does it, too. Claims it gets rid of impurities/neutralizes some of the "liveryness".

    Quote Originally Posted by teach2183 View Post
    Where do you get these organ meats? Are they any cheaper than regular muscle meat?
    I can get chicken livers at the local market, and beef liver in the freezer section. Unless I'm at Whole Foods, where they sometimes have grassfed liver in the fresh butcher section, and pastured poultry livers, too.

    Calf liver I pick up from the freezer at a local butcher. Lamb liver I got online. All other bizarre organs I get at the local Asian markets. Alas, actual grassfed organ meats are few and far between unless I want to go to Whole Paycheck.

  10. #550
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    The only organ meats I can ever find are beef, calf and chicken liver. Nothing else. The chicken liver is about $1 a pound. The beef liver is about $3. Compared to just beef which is at least $7 a pound up to the upper $20s.
    Female, 5'3", 49, Starting weight: 163lbs. Current weight: 135 (more or less).
    Starting squat: 45lbs. Current squat: 180 x 2. Current Deadlift: 230 x 2

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