posted November 24, 2020 01:36 PM            

quote:

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Originally posted by Voix_de_la_Mer:
I've been an intermittent-fasting pescatarian for years Galactic. I eat fish maybe once per month. Intermittent fasting reduced my familial high cholesterol to normal levels, avoiding the future need for statins. I'm lactose intolerant, so avoid most dairy. My downfall is 85% dark chocolate, but it's worth it for the iron

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That is very good to hear Voix. Wasn't calling you out specifically, but more general Scots and also Americans and their typical poor diets.

For self, I had been making various changes and experimentation for many years, but it wasn't until (relatively) more recent times (like in the last 7 years or so) where I really upped the intake of non starchy, deep green (or otherwise pigmented), highly nutrient dense type veggies, that I started to notice significantly improved health even over previous changes.

Even with all the prior changes I had made, because I was still eating too much grain and pseudo grain foods (like quinoa), I was starting to feel like I was becoming prediabetic. Was tired, lethargic a good portion of the time.

Btw, I'm also eat sometimes pescatarian. Mainly sardines with skin and bones, and Wild Alaskan salmon and pollock. But in the warmer season, maybe like once a month, and in the cooler season closer to once a week or so. I'm considering upping that. Problem is my cat--unless I give her some, she goes all crazytown, and so I have to keep stocked with the only water sardines for her, whenever I eat the smoked, olive oil sardines or any other fish.

I also have major issues with standard cow dairy, but I've found its not actually the lactose (in my case at least), but actually the A1 form of Casein protein that causes most of the issues. How I know this for fact, is that I can drink goat and sheep's milk (only has A2 type casein proteins) with impunity, and these also have lactose. Also, I can eat yogurt made from regular cow milk with little issue as well, and while lactose is reduced in yogurt--more importantly those casein proteins, along with the lactose, are predigested by the bacteria making it easier for the body to fully digest.

But I don't eat a lot of dairy because goat and sheep dairy is more expensive and there are often ethical issues to consider. I also eat some egg yolks (raw, mixed in with a stout or porter beer) from better treated and healthier chickens and ducks. I can't eat the white of chicken eggs because, like cow milk, it makes me extremely mucousy. The body is like, "Get that shite out of here pronto!"

I also eat a fair amount of the more alkalizing to more neutral seeds and nuts (i.e. almonds, cashews, hemp, chia,). Sometimes its better to soak and/or lightly cook these to reduce anti-nutrients a bit if one eats a lot. Also, I make my own vegan cheese out of a blend of cashews and/or sunflower seeds, combined with some nutritional yeast, plain pea protein, water, blend it all up, and then inoculate it with a good kefir and let it all culture. (Haven't yet, but am thinking about mixing it with some unrefined coconut oil or coconut milk after culturing).

posted November 24, 2020 01:51 PM            

However, one or more of the above is not how they are given often nowadays. Hence all the problems that these contribute in combo with other poor health factors. I mentioned my own adverse reaction to my last slew of vaccines when I was 8 or so, and the week long leg paralysis that I experienced (which is why I looked deeper and more critically into this whole subject than many seem to).

But these are only really necessary in cases of very strong pathogens with high kill rates.