Re: CARBOHYDRATES FATS ETC.

[Guest guest]

I eat a pound of butter a week, when I can get it, I eat raw cream in the

form of drinking cream, adding it to my milk, making whipped cream, sometimes

making raw butter. Used a half gallon in 5 days last week. I'd do light on

the bacon, but I do love it. Butter, butter, butter is my motto, the bottom

of my food pyramid

Chris

____

" What can one say of a soul, of a heart, filled with compassion? It is a

heart which burns with love for every creature: for human beings, birds, and

animals, for serpents and for demons. The thought of them and the sight of

them make the tears of the saint flow. And this immense and intense

compassion, which flows from the heart of the saints, makes them unable to

bear the sight of the smallest, most insignificant wound in any creature.

Thus they pray ceaselessly, with tears, even for animals, for enemies of the

truth, and for those who do them wrong. "

--Saint Isaac the Syrian

[Guest guest]

In a message dated 2/19/03 7:54:33 PM Eastern Standard Time,

wanitawa@... writes:

> Protein types need calcium and magnesium

> acidifies them. The mag citrate I took also had vitamin C another protein

> type

> acidifier.

>

I find it hard to believe people who evolved on high animal food diets

evolved on little vitamin C. Especially since the carbo types apparently

evolved from ancestors eating grains. Since certain organs are very high in

vitamin C like adrenals and stomach linings, and since grains have no vitamin

C, I don't see how someone who evolved on high-meat diet could have such a

lower tolerance for vitamin C thans omeone on evolved to a high-grain diet.

???

Chris

____

" What can one say of a soul, of a heart, filled with compassion? It is a

heart which burns with love for every creature: for human beings, birds, and

animals, for serpents and for demons. The thought of them and the sight of

them make the tears of the saint flow. And this immense and intense

compassion, which flows from the heart of the saints, makes them unable to

bear the sight of the smallest, most insignificant wound in any creature.

Thus they pray ceaselessly, with tears, even for animals, for enemies of the

truth, and for those who do them wrong. "

--Saint Isaac the Syrian

[Guest guest]

I've only tried Spectrum so far and it is pretty nasty straight. Maybe I

should try Supreme. I only like coconut oil mixed with other oils for

cooking. CO, butter and olive oil make a combo good for basically

all-purpose. I imagine it is really good as a butter substitute in baking,

but haven't tried it yet.

Chris

In a message dated 2/19/03 7:55:29 PM Eastern Standard Time,

Idol@... writes:

> Rhea-

>

> >Anyhow, turns out I don't like the taste of it

> >straight and it leaves me with an ucky flavor for quite awhile. Any

> >suggestions on ways to use it?

>

> I've cooked stews and the like with it, but actually I found that I don't

> like the taste of most coconut oils either... until I tried Coconut Oil

> Supreme. You still have to get used to drinking oil, which is a difficult

> texture by itself, but as far as the taste goes, nothing else comes

> close. It's actually perfectly edible straight, unlike the others.

____

" What can one say of a soul, of a heart, filled with compassion? It is a

heart which burns with love for every creature: for human beings, birds, and

animals, for serpents and for demons. The thought of them and the sight of

them make the tears of the saint flow. And this immense and intense

compassion, which flows from the heart of the saints, makes them unable to

bear the sight of the smallest, most insignificant wound in any creature.

Thus they pray ceaselessly, with tears, even for animals, for enemies of the

truth, and for those who do them wrong. "

--Saint Isaac the Syrian

[Guest guest]

>Butter, butter, butter is my motto, the bottom

> of my food pyramid

Chirs, that is a lovely motto! My family of five goes through 5 - 6 pounds

of butter per week. For 3 - 4 cups of soaked-the-night-before oats, I'll

cook them in 1.5 sticks of butter. YUUUUUUMY! Then we top them with cream

if we have it, if not we top them with more butter. My kids are thriving.

: )

I purchased some Spectrum coconut oil yesterday and was wondering in what

ways people use it? I was hoping to be able to just eat some in the

morning, to help with sugar cravings (coconut milk has helped with the

cravings so I thougth the oil would be even better - THANKS to the person

who brought that up on list) Anyhow, turns out I don't like the taste of it

straight and it leaves me with an ucky flavor for quite awhile. Any

suggestions on ways to use it?

Thanks all!

Rhea

[Guest guest]

Jen,

If you can take magnesium citrate like you mentioned then I'd say from what

I've read in metabolic typing and experienced myself that you cannot do the

60% fat or run a marathon on only fat energy. Try avocado as a monounsaturated

fat. Eat all your carbs with some oil or butter. You get a slower glycemic

release on the carbs and energy from the fat too.

Magnesium citrate is supposed to be a laxative and the only time I took it it

did just the opposite for 3 days. Protein types need calcium and magnesium

acidifies them. The mag citrate I took also had vitamin C another protein type

acidifier.

Wanita

[Guest guest]

Rhea-

>Anyhow, turns out I don't like the taste of it

>straight and it leaves me with an ucky flavor for quite awhile. Any

>suggestions on ways to use it?

I've cooked stews and the like with it, but actually I found that I don't

like the taste of most coconut oils either... until I tried Coconut Oil

Supreme. You still have to get used to drinking oil, which is a difficult

texture by itself, but as far as the taste goes, nothing else comes

close. It's actually perfectly edible straight, unlike the others.

-

[Guest guest]

At 03:15 PM 2/19/03 -0900, you wrote:

>I purchased some Spectrum coconut oil yesterday and was wondering in what

>ways people use it?  I was hoping to be able to just eat some in the

>morning, to help with sugar cravings (coconut milk has helped with the

>cravings so I thougth the oil would be even better - THANKS to the person

>who brought that up on list) Anyhow, turns out I don't like the taste of it

>straight and it leaves me with an ucky flavor for quite awhile.  Any

>suggestions on ways to use it?

>

>Thanks all!

>Rhea

Rhea,

I can't get the Spectrum or any other coconut oil past my mouth even hidden in

coconut milk. Why coconut milk is the craving wonder here. I fry eggs,

potatoes

with it and butter. Put some in a salad dressing but you need to melt it and

then take it out of fridge to room temp before dinner. On the coconut list

they

mix it with chocolate to make a candy I haven't tried but most eat it off the

spoon.

Wanita

[Guest guest]

Hi Rhea,

I use Spectrum coconut oil for cooking only. The coconut oil from

Radiant Life tastes a whole lot better and I use that for eating right

off the spoon.

Robin

<<I purchased some Spectrum coconut oil yesterday and was wondering in

what ways people use it? I was hoping to be able to just eat some in the

morning, to help with sugar cravings (coconut milk has helped with the

cravings so I thougth the oil would be even better - THANKS to the

person who brought that up on list) Anyhow, turns out I don't like the

taste of it straight and it leaves me with an ucky flavor for quite

awhile. Any suggestions on ways to use it?

Thanks all!

Rhea>>

[Guest guest]

thanks for the butter suggestion you guys

I am currently eating kerry gold butter but it is not " raw "

I sure wish I could get some raw butter here in Portland :(

I could mail order it but it's just too too expensive ;-(

jen

----- Original Message -----

From: " Rhea Richmond " <honeysuckles@...>

< >

Sent: Wednesday, February 19, 2003 4:15 PM

Subject: Re: CARBOHYDRATES FATS ETC.

> >Butter, butter, butter is my motto, the bottom

> > of my food pyramid

>

> Chirs, that is a lovely motto! My family of five goes through 5 - 6

pounds

> of butter per week. For 3 - 4 cups of soaked-the-night-before oats, I'll

> cook them in 1.5 sticks of butter. YUUUUUUMY! Then we top them with

cream

> if we have it, if not we top them with more butter. My kids are thriving.

> : )

>

> I purchased some Spectrum coconut oil yesterday and was wondering in what

> ways people use it? I was hoping to be able to just eat some in the

> morning, to help with sugar cravings (coconut milk has helped with the

> cravings so I thougth the oil would be even better - THANKS to the person

> who brought that up on list) Anyhow, turns out I don't like the taste of

it

> straight and it leaves me with an ucky flavor for quite awhile. Any

> suggestions on ways to use it?

>

> Thanks all!

> Rhea

>

>

>

[Guest guest]

Quoting Evely <je@...>:

> I sure wish I could get some raw butter here in Portland :(

> I could mail order it but it's just too too expensive ;-(

Butter, even at $10/lb., is actually a fairly good deal. At 80% fat, it has

about 3200 calories per pound--enough to feed an average-sized woman or a

small man for about two days. And since it stays good without

refrigeration, you should be able to have it shipped by priority mail,

which will run you about $4 for one pound. $7/day is a pretty good price

for good-quality food, isn't it?

Granted, you don't eat just butter, but you can use it to replace things

you would eat otherwise.

--

Berg

bberg@...

[Guest guest]

could a person use coco butter mixed with olive oil?? I have never heard of

that. How long does coco butter last, I have some but its a couple of years

old. would it be ok yet???

thanks

mary

ChrisMasterjohn@... wrote:I've only tried Spectrum so far and it is pretty

nasty straight. Maybe I

should try Supreme. I only like coconut oil mixed with other oils for

cooking. CO, butter and olive oil make a combo good for basically

all-purpose. I imagine it is really good as a butter substitute in baking,

but haven't tried it yet.

Chris

In a message dated 2/19/03 7:55:29 PM Eastern Standard Time,

Idol@... writes:

> Rhea-

>

> >Anyhow, turns out I don't like the taste of it

> >straight and it leaves me with an ucky flavor for quite awhile. Any

> >suggestions on ways to use it?

>

> I've cooked stews and the like with it, but actually I found that I don't

> like the taste of most coconut oils either... until I tried Coconut Oil

> Supreme. You still have to get used to drinking oil, which is a difficult

> texture by itself, but as far as the taste goes, nothing else comes

> close. It's actually perfectly edible straight, unlike the others.

____

" What can one say of a soul, of a heart, filled with compassion? It is a

heart which burns with love for every creature: for human beings, birds, and

animals, for serpents and for demons. The thought of them and the sight of

them make the tears of the saint flow. And this immense and intense

compassion, which flows from the heart of the saints, makes them unable to

bear the sight of the smallest, most insignificant wound in any creature.

Thus they pray ceaselessly, with tears, even for animals, for enemies of the

truth, and for those who do them wrong. "

--Saint Isaac the Syrian

[Guest guest]

I can't tolerate the smell or taste of Spectrum's coconut oil. I've

used TT and Coconut Supreme and like those very much. I'll use the

Spectrum to season my cast iron pans until it's used up. I'm highly

reactive to chemical smells and my gut tells me I'm picking up some

chemical smell from the Spectrum oil. It's quite offensive to my

nose.

Hi Rhea,

I use Spectrum coconut oil for cooking only. The coconut oil from

Radiant Life tastes a whole lot better and I use that for eating right

off the spoon.

Robin

[Guest guest]

At 08:02 PM 2/19/03 -0500, you wrote:

>In a message dated 2/19/03 7:54:33 PM Eastern Standard Time,

>wanitawa@... writes:

>

>> Protein types need calcium and magnesium

>>  acidifies them. The mag citrate I took also had vitamin C another protein

>> type

>>  acidifier.

>> 

>

>I find it hard to believe people who evolved on high animal food diets

>evolved on little vitamin C.  Especially since the carbo types apparently

>evolved from ancestors eating grains.  Since certain organs are very high in

>vitamin C like adrenals and stomach linings, and since grains have no

vitamin

>C, I don't see how someone who evolved on high-meat diet could have such a

>lower tolerance for vitamin C thans omeone on evolved to a high-grain diet.

>

>???

>Chris

Way I look at it so it makes sense to me is where do the foods with the

highest vitamin C grow? In the south where carbohydrates are eaten for more of

the year and the growing season is longer. They're also mainly fruits.Until

recently I wondered where I got my vitamin C in the winter other than the

cranberry bog here. Growing up fruit was a rarity. It was meat, root

vegetables

and squash in the winter. Found potatoes and carrots have vitamin C recently.

Marla's noting that Stefannson found vitamin C in raw meat solved where the

Inuit got vitamin C as I wondered. Mom always well done the meat. Don't think

its a lower tolerance for vitamin C in northern types, is something I've never

craved. Think whats important is the source wheather its from meat,

vegetables,

fruit or lab created ascorbic acid.

Wanita

[Guest guest]

Wanita,

From what I've seen, green veggies are by the by higher in vitamin C than most

fruits. Most fruits cannot supply the US RDA in one serving, according to the

charts at the grocery store, and most green veggies can.

But like you said, there are animal sources of vitamin C. If the Inuit *did*

have lower intake of vitamin C, maybe this explains their nosebleeds (though as

discussed other things might too) which would indicate a need for more C and not

an adaption to a low dietary C intake.

Like you said, the source is important, and I dont' think anyone should be

taking 8 g of ascorbic acid or whatever the test it, whether protein or carbo

type.

I just find it frustrating that so much of the information in MTD is just

asserted giving me no means to evaluate the way he came to his conclusions.

There are lots of MDs and PhDs in the world and too many differing opinions for

me to blindly accept assertions because of their authority, even if they did

work with someone who cured thousands of people from cancer. I find no reason

to assume that vitamin C is going to acidify me because I am a protein type.

I'm sure 8 grams of pure ascorbic acid would acidify me, but why would anyone

take that anyway?

Chris

In a message dated 2/20/2003 3:09:48 PM Eastern Standard Time,

wanitawa@... writes:

> Way I look at it so it makes sense to me is where do the foods with the

> highest vitamin C grow? In the south where carbohydrates are eaten for more of

> the year and the growing season is longer. They're also mainly fruits.Until

> recently I wondered where I got my vitamin C in the winter other than the

> cranberry bog here. Growing up fruit was a rarity. It was meat, root

> vegetables

> and squash in the winter. Found potatoes and carrots have vitamin C recently.

> Marla's noting that Stefannson found vitamin C in raw meat solved where the

> Inuit got vitamin C as I wondered. Mom always well done the meat. Don't think

> its a lower tolerance for vitamin C in northern types, is something I've never

> craved. Think whats important is the source wheather its

> from meat,

> vegetables,

> fruit or lab created ascorbic acid.