Question

[Guest guest]

Well, it was worse trying to go shopping before when I was bone on bone. Now my

butt fits fine, but the knee is really a problem. At the moment I am wearing

K-Mart size 8. They are a little roomy, but the knee fits fine.

All the best, Joan

________________________________

From: Banks <lindabandcompany@...>

Joint Replacement

Sent: Fri, May 21, 2010 3:45:31 PM

Subject: Re: question

The pants thing is a pain in the butt!!!!!!

On Thu, 5/20/10, Joan Kell <kell_joan@...> wrote:

From: Joan Kell <kell_joan@...>

Subject: Re: question

Joint Replacement

Date: Thursday, May 20, 2010, 3:36 PM

Icing makes my dead zone worse. I use heat to make it better. The swelling

doesn't go down no matter what I do. I ignore it, and buy pants that fit in the

knees!

All the best, Joan

________________________________

From: Donna Rae <rae900@...>

Joint Replacement

Sent: Thu, May 20, 2010 1:20:52 PM

Subject: Re: question

My PT iced every time I went and encouraged me to keep doing it even after PT

was done. It sure took my swelling down and sometimes when I can sleep, I ice

and elevate with my pain pills. And it allows me to sleep.

Donna R

question

I had my tkr, April 14th and everything has been going great.� Well

yesterday my knee was very sore and today also?????� Has anyone else had

this problem and if so what did you do about it?� Thanks,

[Guest guest]

My granddaughter had her 8th grade graduation last night and I was worried that

my pants wouldn't fit in the knee but I was lucky they fit just a bit snug when

I sat down!!!!  I really don't have a lot of swelling!!!! 

From: Donna Rae <rae900@...>

Subject: Re: question

Joint Replacement

Date: Wednesday, May 19, 2010, 2:55 PM

,

Are you keeping up with your meds.? And as I just said, I iced and elevate and

then move.

Donna R

question

I had my tkr, April 14th and everything has been going great.� Well

yesterday my knee was very sore and today also?????� Has anyone else had

this problem and if so what did you do about it?� Thanks,

[Guest guest]

Diane,

I can't really say what's normal or not, because we're all so uniquely different

with our surgical experiences. However, anytime there is new and intense pain,

it is definitely time to consult a well-qualified doctor who has extensive

experience with scoliosis revisions.

I know you've posted your frustrations about this before, and I truly wish the

best for you in finding some answers at your July consult with the new surgeon.

Please continue to keep us updated on what happens! And good luck with getting

the downstairs apt

>

> Hi my name Is Diane Iam 53yrs. old and relitivly new to the group. I had my

Spinal Fusion 7 mo. ago my 1st surgery for Scoliosis.I was told befor the

surgery I had some Nerve damage in my left leg. But that was suppose to be fixed

in the surgery. My question is I have always had Left Leg pain and numbness down

to my toes. Now after the surgery I have been exsperencing sharp, shocking

shooting pins like pains also in my hands, feet and Left arm. Does anyone else

have this problem? also when I stand or try and walk I can feel the Rods and

Screws in my back digging into me. IS THIS NORMAL? and when I stand my knees

buckle.Is all this normal? Iam going in to see a Doctor that treats Scoliosis on

July 9th for a evaluation his name is Dr. Steinman. I would like to hear

from the group on this. Also I presently live upstairs alone, with my 2 dogs and

have been In a mad search for a downstairs apt. as this continual up and down

the stairs is really taken it,s toll on me. Im going today to submit a

application for a cute downstairs apt. with a small yard. Please everyone keep

your fingers crossed for me :-) I will let you all know the outcome. Diane

>

[Guest guest]

~ Thank you so much for your responds. I know that all my questions

cannot be answered on this site and require a qualified specialist doctor to

answer. But getting feedback on my feelings seems to help me to not feel so

crazy and furstrated about the whole thing. At times I feel very much alone and

Im hitting a brick wall everywhere. I have to remind myself that this stuff

takes time, alot of time and effort. I think about all the people on this site

and their stories and It dose give me hope and a sense of calmness. As for the

downstairs apt. nothing yet, but Im still looking and applying different places.

Hope everyone has a great weekend. A happiness follow you around. Diane :-)

> >

> > Hi my name Is Diane Iam 53yrs. old and relitivly new to the group. I had my

Spinal Fusion 7 mo. ago my 1st surgery for Scoliosis.I was told befor the

surgery I had some Nerve damage in my left leg. But that was suppose to be fixed

in the surgery. My question is I have always had Left Leg pain and numbness down

to my toes. Now after the surgery I have been exsperencing sharp, shocking

shooting pins like pains also in my hands, feet and Left arm. Does anyone else

have this problem? also when I stand or try and walk I can feel the Rods and

Screws in my back digging into me. IS THIS NORMAL? and when I stand my knees

buckle.Is all this normal? Iam going in to see a Doctor that treats Scoliosis on

July 9th for a evaluation his name is Dr. Steinman. I would like to hear

from the group on this. Also I presently live upstairs alone, with my 2 dogs and

have been In a mad search for a downstairs apt. as this continual up and down

the stairs is really taken it,s toll on me. Im going today to submit a

application for a cute downstairs apt. with a small yard. Please everyone keep

your fingers crossed for me :-) I will let you all know the outcome. Diane

> >

>

[Guest guest]

Here's what my take home letter said:We recommend you have your first check up 3 months after surgery. It will consist of an upper GI and some blood work. 

The upper GI is an x-ray examination of the pharynx, esophagus,stomach and first part of the small intestine (alsoknown as the duodenum) that uses a special form

of x-ray called fluoroscopy and a contrast materialcalled barium.

Blood work

could include checking the following...CBC ( to check anemia and lack of vitamin

B12 ) andSMACK 24 (sugar, cholesterol, calcium and hepatic

functioning )~

On Thu, Jun 10, 2010 at 11:14 PM, Akitress <akitresssmith@...> wrote:

 

Can some one tell me what the 3month check up consist of. If Im not mistaken do I need to have a upper GI done. I believe bloid work as well,but im not sure what i should have check. I know i need to see ehat my iron level is at. But can someone tell me if im correct or not.

Thanks

On Thu Jun 10th, 2010 6:27 PM EDT cyatesfeghali wrote:

>Hello all! I don't post often, but I sit and watch from the wings. Nobody wants to hear me yakking all the time . Anyway, my one year anniversary is right around the corner and I just wanted to share. I had my sleeve done on June 13, 2009. When I made the decision to do this, I weighed 306 lbs. At almost a year later, I am now at 188 (YES - less than 200!!!!). For those of you who hate math, that is 118 pounds gone. The weight is coming off slower and slower and I know I need to push myself hard to get to my goal (a nice realistic 160). Right now, the stress of work and home are holding me back, but I can't fall into that old trap again. NO EXCUSES! For those of you considering getting sleeved, I have not had one day of regret. I am pretty lucky in that I never really mourned food like some. I never feel deprived for the first time in my life. After years of yo-yoing (I've lost as much as 120 lbs before), I am hoping this is what makes the difference.

Anyway, thank you all for sharing your wisdom, questions, support, etc...

>

>

>

[Guest guest]

It depends on your doctor; my 3 mo. check up was just bloodwork and your doctor

will tell you what he wants checked. I have already undergone an endoscopy as a

pre-op exam. I'm still getting bills for that procedure, even through my

insurance covered it. Apparently the anesthesiologist was out of HealthNet's

network of docs, so they're trying to bill me for the whole thing. That's always

something to ask about if you're about to have an expensive test such as an

endoscopy. The procedure might be covered, but make sure that the surgery/office

suite where they do it and the anesthesiologist ARE covered too.

>

> >Hello all! I don't post often, but I sit and watch from the wings. Nobody

wants to hear me yakking all the time . Anyway, my one year anniversary is

right around the corner and I just wanted to share. I had my sleeve done on June

13, 2009. When I made the decision to do this, I weighed 306 lbs. At almost a

year later, I am now at 188 (YES - less than 200!!!!). For those of you who hate

math, that is 118 pounds gone. The weight is coming off slower and slower and I

know I need to push myself hard to get to my goal (a nice realistic 160). Right

now, the stress of work and home are holding me back, but I can't fall into that

old trap again. NO EXCUSES! For those of you considering getting sleeved, I have

not had one day of regret. I am pretty lucky in that I never really mourned food

like some. I never feel deprived for the first time in my life. After years of

yo-yoing (I've lost as much as 120 lbs before), I am hoping this is what makes

the difference.

> Anyway, thank you all for sharing your wisdom, questions, support, etc...

> >

> >

> >

>

[Guest guest]

Mine said the same thing and I did it too for my piece of mind . I was great! Nothing out of control. Yay now I'm almost a year out. Good luck. Sent from my Verizon Wireless BlackBerryFrom: <ohscrap@...>Date: Fri, 11 Jun 2010 09:49:49 -0400< >Subject: Re: question Here's what my take home letter said:We recommend you have your first check up 3 months after surgery. It will consist of an upper GI and some blood work. The upper GI is an x-ray examination of the pharynx, esophagus,stomach and first part of the small intestine (alsoknown as the duodenum) that uses a special formof x-ray called fluoroscopy and a contrast materialcalled barium.Blood workcould include checking the following...CBC ( to check anemia and lack of vitaminB12 ) andSMACK 24 (sugar, cholesterol, calcium and hepaticfunctioning )~On Thu, Jun 10, 2010 at 11:14 PM, Akitress <akitresssmith > wrote: Can some one tell me what the 3month check up consist of. If Im not mistaken do I need to have a upper GI done. I believe bloid work as well,but im not sure what i should have check. I know i need to see ehat my iron level is at. But can someone tell me if im correct or not.ThanksOn Thu Jun 10th, 2010 6:27 PM EDT cyatesfeghali wrote:>Hello all! I don't post often, but I sit and watch from the wings. Nobody wants to hear me yakking all the time . Anyway, my one year anniversary is right around the corner and I just wanted to share. I had my sleeve done on June 13, 2009. When I made the decision to do this, I weighed 306 lbs. At almost a year later, I am now at 188 (YES - less than 200!!!!). For those of you who hate math, that is 118 pounds gone. The weight is coming off slower and slower and I know I need to push myself hard to get to my goal (a nice realistic 160). Right now, the stress of work and home are holding me back, but I can't fall into that old trap again. NO EXCUSES! For those of you considering getting sleeved, I have not had one day of regret. I am pretty lucky in that I never really mourned food like some. I never feel deprived for the first time in my life. After years of yo-yoing (I've lost as much as 120 lbs before), I am hoping this is what makes the difference.Anyway, thank you all for sharing your wisdom, questions, support, etc...>>>

[Guest guest]

I have never seen a meal replacement bar which I would ever eat.

Alobar

On Fri, Jun 18, 2010 at 7:08 AM, julia lowers. <cocheesie420@...> wrote:

> hey everyone.  i am wondering if anyone has any suggestions for a protien/meal

replacement bar with co.  i was ordering from roex, but they stopped making

them!  i only eat a bar maybe once or twice a month, keep one in my purse for

when a healthy meal is just not gonna happen.  i suppose if anyone has a recipe

i can make and freeze for such an occasion would be ok too.  thanks!

>

> jules.

>

[Guest guest]

- not sure if this is a protein/meal replacement or not, but I made a

batch of almond milk and to the almond pulp I added a smashed banana, some

raisins and some shredded coconut. I processed all in the food processor

and then spread on a cookie sheet and baked at 200 degrees for about 12

hours. Turned out like a chewy " cookie " .

Like Alobar, I don't consume meal " replacement " bars either. Making my own

mealsI know exactly what is in them but I don't even consume these except as

treats every now and then.

On Fri, Jun 18, 2010 at 7:08 AM, julia lowers. <cocheesie420@...>wrote:

>

>

> hey everyone. i am wondering if anyone has any suggestions for a

> protien/meal replacement bar with co. i was ordering from roex, but they

> stopped making them! i only eat a bar maybe once or twice a month, keep one

> in my purse for when a healthy meal is just not gonna happen. i suppose if

> anyone has a recipe i can make and freeze for such an occasion would be ok

> too. thanks!

>

> jules.

>

>

>

> From: Duncan Crow <duncancrow@... <duncancrow%40>>

> Subject: metabolic rate, energy and fat loss

> To:

Coconut Oil <Coconut Oil%40>

> Date: Thursday, June 17, 2010, 11:53 AM

>

>

>

> , the most common cause of fat gain in adults next to carbohydrate

> intake is low HGH secretion and slackened metabolic rate, part of the

> metabolic syndrome. Low HGH secretion is actually exacerbated by

> carbohydrate foods and snacks, and also the wrong (unsaturated) oils and

> many other biologically suppressing toxins.

>

> So, to my clients I suggest the concept of anti-aging, which directly

> addresses diet and a few supplements that rejuvenate the body like a youth

> and get metabolic rate higher to ensure our 'tapering off' occurs later in

> life. Restoring youthfulness in an adult is what the amino acid stack

> Somalife and pregnenolone do for example, when you include nutritional

> support.

>

> So, it boils down to metabolic rate and energy, the two areas that are

> addressed most in health and anti-aging. And eating more coconut oil barely

> effects metabolic rate compared to tools that are designed to increase

> cellular energy, or supplements that directly address either HGH deficiency

> or toxin load.

>

> A newer development, the AMWater Actify, increases vitality as it reduces

> fat. This seems to be a property that is shared among Amega's zero point

> energy tools. The Amwater is the only clustered water machine with AMized

> Cold Fusion Tecnology, the same technology that's hitting the news for pain

> relief and biological support. It significantly increases cellular energy,

> and people are losing pounds per week by just using AMWater Actify. Site:

> http://amegapacific.com

>

> This energy gain might be seen to be similar to the outcome of the famous

> Pap-Imi, which claims to increase the energy state of cells. In the case of

> the AMWand, AMgenex DNA, AMBrine and AMpendant, the increased energy state

> has been measured and recorded, and actually doubles with a treatment. The

> products also result in huge gains right away in the strength tests, which

> are repeatable by everyone and used by many as an indicator that the body

> 'likes' the energy. In this respect the company training at once provides

> proof of both effect and duplicatability, so we're pretty sure the demos are

> bang-on accurate.

>

> Anyway, in closing, the energy/metabolic increase would be the reason that

> people are slimming down and getting closer to 'normal' when they wear an

> AMPendant. The Actify costs about $2400.00, the pendant is about $400. Many

> people are buying all those Amized tools; I'm working on it myself and will

> use them from now on both at home and in my consulting office. Nothing wrong

> with putting out refreshing energized water in my workshops either

>

> all good,

>

> Duncan Crow

> http://members.shaw.ca/duncancrow/amegapacific.html

>

>

> >

> >...I am trying to lose weight (about 50 lbs.) and I don't know if I am on

> the right track. Can someone steer me in the right direction?

> >

> > Thank you,

> > Dembraski

> >

>

>

[Guest guest]

>>hey everyone. i am wondering if anyone has any suggestions for a

protien/meal replacement bar>>

Hi Jules,

This company will make a protein bar to your specifications:

I haven't ordered from them but thought it looked interesting (if

expensive). And there is a nutrition panel that updates as you make your

bar. Even if you don't but from them, it might give you some ideas for

making them :-)

Cheers, Jen

The best time to plant a tree is 20 years ago. The second best time is now.

Chinese Proverb

[Guest guest]

thank you!

Re:question

Sorry about the missing link!

http://www.youbars.com/buildabar

>>hey everyone. i am wondering if anyone has any suggestions for a

protien/meal replacement bar>>

Hi Jules,

This company will make a protein bar to your specifications:

I haven't ordered from them but thought it looked interesting (if

expensive). And there is a nutrition panel that updates as you make your

bar. Even if you don't but from them, it might give you some ideas for

making them :-)

Cheers, Jen

The best time to plant a tree is 20 years ago. The second best time is now.

Chinese Proverb

[Guest guest]

Sorry about the missing link!

http://www.youbars.com/buildabar

>>hey everyone. i am wondering if anyone has any suggestions for a

protien/meal replacement bar>>

Hi Jules,

This company will make a protein bar to your specifications:

I haven't ordered from them but thought it looked interesting (if

expensive). And there is a nutrition panel that updates as you make your

bar. Even if you don't but from them, it might give you some ideas for

making them :-)

Cheers, Jen

The best time to plant a tree is 20 years ago. The second best time is now.

Chinese Proverb

[Guest guest]

hi Ronna

how do you make your almond milk? how entailed is it... time and cost wise?

thanks

>

> - not sure if this is a protein/meal replacement or not, but I made a

> batch of almond milk and to the almond pulp I added a smashed banana, some

> raisins and some shredded coconut. I processed all in the food processor

> and then spread on a cookie sheet and baked at 200 degrees for about 12

> hours. Turned out like a chewy " cookie " .

>

> Like Alobar, I don't consume meal " replacement " bars either. Making my own

> mealsI know exactly what is in them but I don't even consume these except as

> treats every now and then.

>

>

>

>

>

[Guest guest]

It's really easy and only as expensive as the almonds.

1 cup raw almonds soaked in water over night

next morning drain the almonds. Add 3 cups water and blend until as

liquified as possible.

Line a strainer with cheesecloth and pour almonds into it, being sure to

capture the milk in a separate bowl. lift the cheesecloth from the strainer

and very carefully squeeze the rest of the milk out.

I spread the pulp on waxed paper in my dehydrator all day and next morning

it is dry. It was too expensive (electricity-wise) to dry in my oven at 200

all day! (dehydrator 110 volts versus oven 220 volts).

I use the almond milk in my coffee. I have tried twice to make almond milk

yogurt but so far have not been successful. I just made a batch of coconut

milk yogurt though and it was finally successful (after 2 failed batches)

when I added real sugar rather than honey to it, so I might try the same

again with the almond milk.

On Tue, Jun 22, 2010 at 5:07 PM, elaine1231 <elaine1231@...> wrote:

>

>

> hi Ronna

>

> how do you make your almond milk? how entailed is it... time and cost wise?

> thanks

>

>

>

> >

> > - not sure if this is a protein/meal replacement or not, but I made

> a

> > batch of almond milk and to the almond pulp I added a smashed banana,

> some

> > raisins and some shredded coconut. I processed all in the food processor

> > and then spread on a cookie sheet and baked at 200 degrees for about 12

> > hours. Turned out like a chewy " cookie " .

> >

> > Like Alobar, I don't consume meal " replacement " bars either. Making my

> own

> > mealsI know exactly what is in them but I don't even consume these except

> as

> > treats every now and then.

> >

> >

> >

> >

> >

>

>

>

[Guest guest]

Can you share the recipe of the coconut oil yogurt?

Thanks,

Joe

> > >

> > > - not sure if this is a protein/meal replacement or not, but I made

> > a

> > > batch of almond milk and to the almond pulp I added a smashed banana,

> > some

> > > raisins and some shredded coconut. I processed all in the food processor

> > > and then spread on a cookie sheet and baked at 200 degrees for about 12

> > > hours. Turned out like a chewy " cookie " .

> > >

> > > Like Alobar, I don't consume meal " replacement " bars either. Making my

> > own

> > > mealsI know exactly what is in them but I don't even consume these except

> > as

> > > treats every now and then.

> > >

> > >

> > >

> > >

> > >

> >

> >

> >

>

>

>

[Guest guest]

coconut MILK yogurt. Not coconut oil!

I only used one can of coconut milk (13.5 ounces) because I've had several

'bad' batches and that stuff is just too expensive to waste! I heated the

coconut milk, over low heat, to 125 degrees. Then I let it cool to 110. I

added in 1 Tablespoon of plain white sugar (although my next batch I might

cut that back. I have tried honey twice and had failed batches.) After

stirring in the sugar, I then stirred in 2 tablespoons plain yogurt (with

active live cultures). I divided the mixture between two 8-ounce cups and

put it in my oven, where I had a 75-watt bulb turned on. I let it incubate

for a total of 11 hours and then put the yogurt in the fridge.

The active cultures need sugar to grow; and the incubation temperature must

stay around 110 degrees. Too much warmer or cooler and your culture won't

grow and turn your milk into yogurt.

I used to use non-fat powdered milk to make dairy yogurt all the time. I

also zapped it in the microwave to heat it to 180. No need for any added

sugar for dairy yogurt as milk has plenty of its own sugar in it. The rest

of the instructions are the same for incubation with the exception that

dairy yogurt only needs 5 hours to incubate, not 11!

Good luck! If you are going to try it, I'd start first by calibrating your

oven to make sure you can maintain 110 degrees for the time required for

incubation. Again, I use a " trouble light " with a 75-watt light bulb in

it. In the winter, I turn on the oven light too, but in the summer, even a

60-watt bulb will keep the temp at 110. Goes to show how much heat an

incandescant bulb puts out!

The 2 tablespoons of dairy yogurt should equally well for a quart of coconut

milk as 13 ounces.

On Tue, Jun 22, 2010 at 7:08 PM, joehomps <jh@...> wrote:

>

>

> Can you share the recipe of the coconut oil yogurt?

>

> Thanks,

> Joe

>

>

>

> > > >

> > > > - not sure if this is a protein/meal replacement or not, but I

> made

> > > a

> > > > batch of almond milk and to the almond pulp I added a smashed banana,

> > > some

> > > > raisins and some shredded coconut. I processed all in the food

> processor

> > > > and then spread on a cookie sheet and baked at 200 degrees for about

> 12

> > > > hours. Turned out like a chewy " cookie " .

> > > >

> > > > Like Alobar, I don't consume meal " replacement " bars either. Making

> my

> > > own

> > > > mealsI know exactly what is in them but I don't even consume these

> except

> > > as

> > > > treats every now and then.

> > > >

> > > >

> > > >

> > > >

> > > >

> > >

> > >

> > >

> >

> >

> >

[Guest guest]

Ronna,

The honey kills the bacteria, its antibacterial. You can't use honey in any

fermentation process. I make milk and water kefir and I always tell anyone

that I give the water kefir grains to that you can't use honey, only sugar.

Bonnie

Re: Re: question

It's really easy and only as expensive as the almonds.

1 cup raw almonds soaked in water over night

next morning drain the almonds. Add 3 cups water and blend until as

liquified as possible.

Line a strainer with cheesecloth and pour almonds into it, being sure to

capture the milk in a separate bowl. lift the cheesecloth from the strainer

and very carefully squeeze the rest of the milk out.

I spread the pulp on waxed paper in my dehydrator all day and next morning

it is dry. It was too expensive (electricity-wise) to dry in my oven at 200

all day! (dehydrator 110 volts versus oven 220 volts).

I use the almond milk in my coffee. I have tried twice to make almond milk

yogurt but so far have not been successful. I just made a batch of coconut

milk yogurt though and it was finally successful (after 2 failed batches)

when I added real sugar rather than honey to it, so I might try the same

again with the almond milk.

On Tue, Jun 22, 2010 at 5:07 PM, elaine1231 <elaine1231@...> wrote:

>

>

> hi Ronna

>

> how do you make your almond milk? how entailed is it... time and cost

wise?

> thanks

>

>

>

> >

> > - not sure if this is a protein/meal replacement or not, but I

made

> a

> > batch of almond milk and to the almond pulp I added a smashed banana,

> some

> > raisins and some shredded coconut. I processed all in the food processor

> > and then spread on a cookie sheet and baked at 200 degrees for about 12

> > hours. Turned out like a chewy " cookie " .

> >

> > Like Alobar, I don't consume meal " replacement " bars either. Making my

> own

> > mealsI know exactly what is in them but I don't even consume these

except

> as

> > treats every now and then.

> >

> >

> >

> >

> >

>

>

>

[Guest guest]

I have a yogurt maker that I bought on amazon.com for $25, it only gets to

100 degrees and is great

Bonnie

Re: Re: question

coconut MILK yogurt. Not coconut oil!

I only used one can of coconut milk (13.5 ounces) because I've had several

'bad' batches and that stuff is just too expensive to waste! I heated the

coconut milk, over low heat, to 125 degrees. Then I let it cool to 110. I

added in 1 Tablespoon of plain white sugar (although my next batch I might

cut that back. I have tried honey twice and had failed batches.) After

stirring in the sugar, I then stirred in 2 tablespoons plain yogurt (with

active live cultures). I divided the mixture between two 8-ounce cups and

put it in my oven, where I had a 75-watt bulb turned on. I let it incubate

for a total of 11 hours and then put the yogurt in the fridge.

The active cultures need sugar to grow; and the incubation temperature must

stay around 110 degrees. Too much warmer or cooler and your culture won't

grow and turn your milk into yogurt.

I used to use non-fat powdered milk to make dairy yogurt all the time. I

also zapped it in the microwave to heat it to 180. No need for any added

sugar for dairy yogurt as milk has plenty of its own sugar in it. The rest

of the instructions are the same for incubation with the exception that

dairy yogurt only needs 5 hours to incubate, not 11!

Good luck! If you are going to try it, I'd start first by calibrating your

oven to make sure you can maintain 110 degrees for the time required for

incubation. Again, I use a " trouble light " with a 75-watt light bulb in

it. In the winter, I turn on the oven light too, but in the summer, even a

60-watt bulb will keep the temp at 110. Goes to show how much heat an

incandescant bulb puts out!

The 2 tablespoons of dairy yogurt should equally well for a quart of coconut

milk as 13 ounces.

On Tue, Jun 22, 2010 at 7:08 PM, joehomps <jh@...> wrote:

>

>

> Can you share the recipe of the coconut oil yogurt?

>

> Thanks,

> Joe

>

>

>

> > > >

> > > > - not sure if this is a protein/meal replacement or not, but I

> made

> > > a

> > > > batch of almond milk and to the almond pulp I added a smashed

banana,

> > > some

> > > > raisins and some shredded coconut. I processed all in the food

> processor

> > > > and then spread on a cookie sheet and baked at 200 degrees for about

> 12

> > > > hours. Turned out like a chewy " cookie " .

> > > >

> > > > Like Alobar, I don't consume meal " replacement " bars either. Making

> my

> > > own

> > > > mealsI know exactly what is in them but I don't even consume these

> except

> > > as

> > > > treats every now and then.

> > > >

> > > >

> > > >

> > > >

> > > >

> > >

> > >

> > >

> >

> >

> >

[Guest guest]

Regards to use of sugar, instead of honey, I usehoney on everything to taste

sweet, would you recommend unprocessed raw sugar?

Gerardo Barriga

>

>

> hi Ronna

>

> how do you make your almond milk? how entailed is it... time and cost

wise?

> thanks

>

>

>

> >

> > - not sure if this is a protein/meal replacement or not, but I

made

> a

> > batch of almond milk and to the almond pulp I added a smashed banana,

> some

> > raisins and some shredded coconut. I processed all in the food processor

> > and then spread on a cookie sheet and baked at 200 degrees for about 12

> > hours. Turned out like a chewy " cookie " .

> >

> > Like Alobar, I don't consume meal " replacement " bars either. Making my

> own

> > mealsI know exactly what is in them but I don't even consume these

except

> as

> > treats every now and then.

> >

> >

> >

> >

> >

>

>

>

[Guest guest]

Unprocessed raw sugar works just fine. Remember when trying to ferment that

what is helping the fermentation are bacteria and the honey will destroy them,

bummer J

Bonnie

From: Coconut Oil

[mailto:Coconut Oil ] On Behalf Of D. Barriga

Sent: Wednesday, June 23, 2010 12:33 AM

Coconut Oil

Subject: RE: Re: question

Regards to use of sugar, instead of honey, I usehoney on everything to taste

sweet, would you recommend unprocessed raw sugar?

Gerardo Barriga

>

>

> hi Ronna

>

> how do you make your almond milk? how entailed is it... time and cost

wise?

> thanks

>

>

>

> >

> > - not sure if this is a protein/meal replacement or not, but I

made

> a

> > batch of almond milk and to the almond pulp I added a smashed banana,

> some

> > raisins and some shredded coconut. I processed all in the food processor

> > and then spread on a cookie sheet and baked at 200 degrees for about 12

> > hours. Turned out like a chewy " cookie " .

> >

> > Like Alobar, I don't consume meal " replacement " bars either. Making my

> own

> > mealsI know exactly what is in them but I don't even consume these

except

> as

> > treats every now and then.

> >

> >

> >

> >

> >

>

>

>

[Guest guest]

Hi Bonnie - thanks for the info. It's interesting so many sites offering

recipes for almond milk and coconut milk yogurt say to use honey or maple

syrup! Go figure. I don't personally use any sweetner for anything other

than attempting to make coconut milk yogurt. But I'm pretty much over my

yogurt eating days anyway as it's been almost 2 months since i've gone paleo

and coconut milk yogurt (and even almond milk yogurt) is just too expensive

to make. I have been using coconut cream on my blueberries or strawberries

as a really tasty substitute for the yogurt.

On Tue, Jun 22, 2010 at 8:32 PM, Bonnie <bonniesherbals@...>wrote:

>

>

> Ronna,

> The honey kills the bacteria, its antibacterial. You can't use honey in any

> fermentation process. I make milk and water kefir and I always tell anyone

> that I give the water kefir grains to that you can't use honey, only sugar.

>

> Bonnie

>

>

> Re: Re: question

>

> It's really easy and only as expensive as the almonds.

>

> 1 cup raw almonds soaked in water over night

>

> next morning drain the almonds. Add 3 cups water and blend until as

> liquified as possible.

>

> Line a strainer with cheesecloth and pour almonds into it, being sure to

> capture the milk in a separate bowl. lift the cheesecloth from the strainer

> and very carefully squeeze the rest of the milk out.

>

> I spread the pulp on waxed paper in my dehydrator all day and next morning

> it is dry. It was too expensive (electricity-wise) to dry in my oven at 200

> all day! (dehydrator 110 volts versus oven 220 volts).

>

> I use the almond milk in my coffee. I have tried twice to make almond milk

> yogurt but so far have not been successful. I just made a batch of coconut

> milk yogurt though and it was finally successful (after 2 failed batches)

> when I added real sugar rather than honey to it, so I might try the same

> again with the almond milk.

>

> On Tue, Jun 22, 2010 at 5:07 PM, elaine1231

<elaine1231@...<elaine1231%40>>

> wrote:

>

> >

> >

> > hi Ronna

> >

> > how do you make your almond milk? how entailed is it... time and cost

> wise?

> > thanks

> >

> >

> >

> > >

> > > - not sure if this is a protein/meal replacement or not, but I

> made

> > a

> > > batch of almond milk and to the almond pulp I added a smashed banana,

> > some

> > > raisins and some shredded coconut. I processed all in the food

> processor

> > > and then spread on a cookie sheet and baked at 200 degrees for about 12

> > > hours. Turned out like a chewy " cookie " .

> > >

> > > Like Alobar, I don't consume meal " replacement " bars either. Making my

> > own

> > > mealsI know exactly what is in them but I don't even consume these

> except

> > as

> > > treats every now and then.

> > >

> > >

> > >

> > >

> > >

> >

> >

> >

>

>

[Guest guest]

Using honey to ferment the old English drink called Mead, or honey wine, clearly

shows honey is not very antibacterial.

Like sugar, I think it has to be put on a wound full strength to kill infection.

all good,

Duncan

>

> Ronna,

> The honey kills the bacteria, its antibacterial. You can't use honey in any

> fermentation process. I make milk and water kefir and I always tell anyone

> that I give the water kefir grains to that you can't use honey, only sugar.

>

> Bonnie

[Guest guest]

Honey is not that antibacterial, or else it will kill all the bacteria in your

intestine if you drink it.

Joe

> >

> > Ronna,

> > The honey kills the bacteria, its antibacterial. You can't use honey in any

> > fermentation process. I make milk and water kefir and I always tell anyone

> > that I give the water kefir grains to that you can't use honey, only sugar.

> >

> > Bonnie

>

[Guest guest]

A better question is why do other doctors use a liquid diet?The key here is low carb.  It does not matter in the least if those low carbs are in solid foods or liquids.  The idea is to burn off the glycogen from your liver.  That's done with low carb.  There are fewer carbs in lean chicken breast vs. a protein shake.

Ask any doctor why he uses a liquid pre op diet and he won't know, he'll shrug his shoulders and say, " It works for us. " There are no studies that show low carb liquids is superior to low carb solids.  People are far more likely to follow the diet if they are full vs. liquids.

On Thu, Jun 24, 2010 at 9:05 AM, Adrienne Nielsen <adrienne_nielsen@...> wrote:

 

Question:

Why does Dr. Aceves have a High Protien pre-op diet when other Dr. have a liquid pre-op diet?

[Guest guest]

First we have to prove this survival mode that everyone talks about.  Personally, I don't buy it.  I stuck to 600 calories a day the whole time i was losing weight and was doing 1-2 hours of hard cardio daily and I lost 108# in the first 10 months and that was with a band!  Bands have the slowest weight loss of all surgery types out there yet i lost well.

There were lots of myths that came out of the 70s such as spot training, eating more to lose faster, all kinds of silly ways of thinking.If survival mode is a real thing, why aren't all the starving children in Africa fat? ;o)  We already have been down that road of eating more, that's why we need surgery.  Today we need to eat less. ;o))))

On Thu, Jun 24, 2010 at 7:40 AM, <ohscrap@...> wrote:

 

Before the sleeve, I lived on Weight Watchers...not that it did any good.

Anyway, we were always told that you had to eat enough calories (points)

or your body would go into survival mode and start hanging onto the weight making it even harder to lose.

So my question, why is that different with the sleeve? How is it we can live on 500-700 calories and our bodies not start working against us?~