Guest guest Posted December 16, 2004 Report Posted December 16, 2004 Janie, I can already see that you are changing. And all for the better. I hope that I can take some advise from you, and do the same. also is a good role model. It's soooo hard to eat all the right things, though. I just love to eat everything. That is why I have to exercise, or I'd weight 300 lbs with out a doubt. Very interesting facts on the thyroid meds, by the way. I would like to see why I am not converting my Armour well. I have to admit that I did do better when I was on levoxyl, but I think it was all because I had just started, and ANY thyroid medication was a good thing. Now my body is used to it, and doesn't respond as well. Plus, I have the whole anti-body thing going on (hashimoto's). I am figuring that having levels well into the 1000's that my body is so confused it doesn't know how to react to anything. Anyway, way to go in the right direction, I'm not far behind! LYNN At 04:09 PM 12/16/2004, you wrote: >I have switched from " regular " salt to sea salt and eat very little > " processed " foods now. > >The hardest part of switching was getting use to the coarser texture of >the sea salt - for " me " texture >is a big part of whether or not I like something - the taste is a bit >milder too, but that is a good thing, IMHO. > >I am trying to just grind the salt a bit finer. > >As for food, I know what we eat plays a part in how we feel. And I >decided to track how what I eat effects me, bought a journal and >everything - now to just use it :-)). > >Maybe that will be my resolution for the New Year - to actually use the >Food Journal, weed out the " bad " food, eat more of the " good " foods. > >I know I am on thyroid meds for life, but I would like to someday wean off >all the others. I just have to improve physically first and to do so I >have to find out what works for me and what doesn't - food plays a part, >how much sleep plays a part - found out I need to go to bed by 9 pm - up @ >6:30 in order to function - any less and I have body pain and mental >fatigue - so I need 9-1/2 sleep, 8 doesn't do it for me. I also need to >find out what kind and what level of Exercise is " right " for me - I'm >starting with walking. > >Anyway, 2005 is going to be my year of discovery for better health - one >way or another. > >Janie > > > > > Quote
Guest guest Posted December 16, 2004 Report Posted December 16, 2004 Janie, I can already see that you are changing. And all for the better. I hope that I can take some advise from you, and do the same. also is a good role model. It's soooo hard to eat all the right things, though. I just love to eat everything. That is why I have to exercise, or I'd weight 300 lbs with out a doubt. Very interesting facts on the thyroid meds, by the way. I would like to see why I am not converting my Armour well. I have to admit that I did do better when I was on levoxyl, but I think it was all because I had just started, and ANY thyroid medication was a good thing. Now my body is used to it, and doesn't respond as well. Plus, I have the whole anti-body thing going on (hashimoto's). I am figuring that having levels well into the 1000's that my body is so confused it doesn't know how to react to anything. Anyway, way to go in the right direction, I'm not far behind! LYNN At 04:09 PM 12/16/2004, you wrote: >I have switched from " regular " salt to sea salt and eat very little > " processed " foods now. > >The hardest part of switching was getting use to the coarser texture of >the sea salt - for " me " texture >is a big part of whether or not I like something - the taste is a bit >milder too, but that is a good thing, IMHO. > >I am trying to just grind the salt a bit finer. > >As for food, I know what we eat plays a part in how we feel. And I >decided to track how what I eat effects me, bought a journal and >everything - now to just use it :-)). > >Maybe that will be my resolution for the New Year - to actually use the >Food Journal, weed out the " bad " food, eat more of the " good " foods. > >I know I am on thyroid meds for life, but I would like to someday wean off >all the others. I just have to improve physically first and to do so I >have to find out what works for me and what doesn't - food plays a part, >how much sleep plays a part - found out I need to go to bed by 9 pm - up @ >6:30 in order to function - any less and I have body pain and mental >fatigue - so I need 9-1/2 sleep, 8 doesn't do it for me. I also need to >find out what kind and what level of Exercise is " right " for me - I'm >starting with walking. > >Anyway, 2005 is going to be my year of discovery for better health - one >way or another. > >Janie > > > > > Quote
Guest guest Posted December 16, 2004 Report Posted December 16, 2004 Yeah, I am glad I did the whole experiment thing - it did answer some questions. I also have Hashimoto's and that I feel sometimes can "cloud" the whole picture. If my labs are screwed up again after a few months on Armour I am going to try something different as it will be very obivious then that Armour is just not for "me". I will ask for either Unithroid, Nathurthroid (or however it's spelled), Westhroid or something, but NO synthroid. No more being stubborn that Armour is the only answer for me as it's clear now to me - that it may not be. I have given up many foods I like - mainly fried items - that is not to say I never have them, just not as a part of my regular diet. They are okay in moderation and "once in a while". We are cooking from stratch now too - no more of the "quickie" box items - I don't eat the snack foods anymore either. Slowly over time, my eating has improved - it was NOT an overnight improvement - but over the course of the last year - now to determine what foods........ That's my new way of life - "Moderation is the Key" - not depravation. Or you will never stick to anything. Janie Re: Sea Salt & Food Janie,I can already see that you are changing. And all for the better. I hope that I can take some advise from you, anddo the same. also is a good role model. It's soooo hard to eat all the right things, though.I just love to eat everything. That is why I have to exercise, or I'd weight 300 lbs with out a doubt.Very interesting facts on the thyroid meds, by the way. I would like to see why I am not converting my Armourwell.I have to admit that I did do better when I was on levoxyl, but I think it was all because I had just started, and ANYthyroid medication was a good thing. Now my body is used to it, and doesn't respond as well.Plus, I have the whole anti-body thing going on (hashimoto's). I am figuring that having levels well into the 1000's that mybody is so confused it doesn't know how to react to anything.Anyway, way to go in the right direction, I'm not far behind!LYNNAt 04:09 PM 12/16/2004, you wrote:>I have switched from "regular" salt to sea salt and eat very little >"processed" foods now.>>The hardest part of switching was getting use to the coarser texture of >the sea salt - for "me" texture>is a big part of whether or not I like something - the taste is a bit >milder too, but that is a good thing, IMHO.>>I am trying to just grind the salt a bit finer.>>As for food, I know what we eat plays a part in how we feel. And I >decided to track how what I eat effects me, bought a journal and >everything - now to just use it :-)).>>Maybe that will be my resolution for the New Year - to actually use the >Food Journal, weed out the "bad" food, eat more of the "good" foods.>>I know I am on thyroid meds for life, but I would like to someday wean off >all the others. I just have to improve physically first and to do so I >have to find out what works for me and what doesn't - food plays a part, >how much sleep plays a part - found out I need to go to bed by 9 pm - up @ >6:30 in order to function - any less and I have body pain and mental >fatigue - so I need 9-1/2 sleep, 8 doesn't do it for me. I also need to >find out what kind and what level of Exercise is "right" for me - I'm >starting with walking.>>Anyway, 2005 is going to be my year of discovery for better health - one >way or another.>>Janie>>>>> Quote
Guest guest Posted December 16, 2004 Report Posted December 16, 2004 Yeah, I am glad I did the whole experiment thing - it did answer some questions. I also have Hashimoto's and that I feel sometimes can "cloud" the whole picture. If my labs are screwed up again after a few months on Armour I am going to try something different as it will be very obivious then that Armour is just not for "me". I will ask for either Unithroid, Nathurthroid (or however it's spelled), Westhroid or something, but NO synthroid. No more being stubborn that Armour is the only answer for me as it's clear now to me - that it may not be. I have given up many foods I like - mainly fried items - that is not to say I never have them, just not as a part of my regular diet. They are okay in moderation and "once in a while". We are cooking from stratch now too - no more of the "quickie" box items - I don't eat the snack foods anymore either. Slowly over time, my eating has improved - it was NOT an overnight improvement - but over the course of the last year - now to determine what foods........ That's my new way of life - "Moderation is the Key" - not depravation. Or you will never stick to anything. Janie Re: Sea Salt & Food Janie,I can already see that you are changing. And all for the better. I hope that I can take some advise from you, anddo the same. also is a good role model. It's soooo hard to eat all the right things, though.I just love to eat everything. That is why I have to exercise, or I'd weight 300 lbs with out a doubt.Very interesting facts on the thyroid meds, by the way. I would like to see why I am not converting my Armourwell.I have to admit that I did do better when I was on levoxyl, but I think it was all because I had just started, and ANYthyroid medication was a good thing. Now my body is used to it, and doesn't respond as well.Plus, I have the whole anti-body thing going on (hashimoto's). I am figuring that having levels well into the 1000's that mybody is so confused it doesn't know how to react to anything.Anyway, way to go in the right direction, I'm not far behind!LYNNAt 04:09 PM 12/16/2004, you wrote:>I have switched from "regular" salt to sea salt and eat very little >"processed" foods now.>>The hardest part of switching was getting use to the coarser texture of >the sea salt - for "me" texture>is a big part of whether or not I like something - the taste is a bit >milder too, but that is a good thing, IMHO.>>I am trying to just grind the salt a bit finer.>>As for food, I know what we eat plays a part in how we feel. And I >decided to track how what I eat effects me, bought a journal and >everything - now to just use it :-)).>>Maybe that will be my resolution for the New Year - to actually use the >Food Journal, weed out the "bad" food, eat more of the "good" foods.>>I know I am on thyroid meds for life, but I would like to someday wean off >all the others. I just have to improve physically first and to do so I >have to find out what works for me and what doesn't - food plays a part, >how much sleep plays a part - found out I need to go to bed by 9 pm - up @ >6:30 in order to function - any less and I have body pain and mental >fatigue - so I need 9-1/2 sleep, 8 doesn't do it for me. I also need to >find out what kind and what level of Exercise is "right" for me - I'm >starting with walking.>>Anyway, 2005 is going to be my year of discovery for better health - one >way or another.>>Janie>>>>> Quote
Guest guest Posted December 17, 2004 Report Posted December 17, 2004 Dear Lynn-- You are so sweet. I DO try to eat well 80 to 90 percent of the time, but I gotta tell you-- I had a chicken fried steak for dinner tonight. Not the whole thing, mind you, but about a 1/3 of it. My body really craves fat and carbs right before my menstrual cycle, and I've been feeling especially weak for the last three days. And I gave in. Of course, it was made on premises at the place where I ordered it. I don't eat anything frozen, except the occasional out-of-season vegetable. Tomorrow will be better--I've been going full boar on the low glycemic route. Except for the premenstrual time frame, I think it's going to work out just fine. Except I've discovered that I HATE butter. Best-- Courtenay. Janie, I can already see that you are changing. And all for the better. I hope that I can take some advise from you, and do the same. also is a good role model. It's soooo hard to eat all the right things, though. I just love to eat everything. That is why I have to exercise, or I'd weight 300 lbs with out a doubt. Very interesting facts on the thyroid meds, by the way. I would like to see why I am not converting my Armour well. I have to admit that I did do better when I was on levoxyl, but I think it was all because I had just started, and ANY thyroid medication was a good thing. Now my body is used to it, and doesn't respond as well. Plus, I have the whole anti-body thing going on (hashimoto's). I am figuring that having levels well into the 1000's that my body is so confused it doesn't know how to react to anything. Anyway, way to go in the right direction, I'm not far behind! LYNN Quote
Guest guest Posted December 17, 2004 Report Posted December 17, 2004 Dear Lynn-- You are so sweet. I DO try to eat well 80 to 90 percent of the time, but I gotta tell you-- I had a chicken fried steak for dinner tonight. Not the whole thing, mind you, but about a 1/3 of it. My body really craves fat and carbs right before my menstrual cycle, and I've been feeling especially weak for the last three days. And I gave in. Of course, it was made on premises at the place where I ordered it. I don't eat anything frozen, except the occasional out-of-season vegetable. Tomorrow will be better--I've been going full boar on the low glycemic route. Except for the premenstrual time frame, I think it's going to work out just fine. Except I've discovered that I HATE butter. Best-- Courtenay. Janie, I can already see that you are changing. And all for the better. I hope that I can take some advise from you, and do the same. also is a good role model. It's soooo hard to eat all the right things, though. I just love to eat everything. That is why I have to exercise, or I'd weight 300 lbs with out a doubt. Very interesting facts on the thyroid meds, by the way. I would like to see why I am not converting my Armour well. I have to admit that I did do better when I was on levoxyl, but I think it was all because I had just started, and ANY thyroid medication was a good thing. Now my body is used to it, and doesn't respond as well. Plus, I have the whole anti-body thing going on (hashimoto's). I am figuring that having levels well into the 1000's that my body is so confused it doesn't know how to react to anything. Anyway, way to go in the right direction, I'm not far behind! LYNN Quote
Guest guest Posted December 17, 2004 Report Posted December 17, 2004 I started adding butter to my steamed veggies, as it was recommended in the Broda chapter I read, but by the second day the smell of butter actually made me gag. I didn't eat much butter or fat growing up, and I am not all that fond of either. Even when I bake items that contain a lot of butter, I enjoy making them, but I rarely eat any of what I make. I know. It's odd. What you might do is replace your butter intake with fresh herbs and olive oil. Those are pungent enough that you shouldn't notice the absence of the butter. Even when I steam veggies, I sometimes put a sprig of some herb or other in the water. Best-- Courtenay. oh, i wish i did. i need to go low glycemic, and i am allergic to dairy, so no cheese, no butter for me. i will miss them terribly. Quote
Guest guest Posted December 17, 2004 Report Posted December 17, 2004 My husband is lactose intolerant. I have a very challenging time trying to find foods that don't have dairy products in them. Watch out for whey. It's a dairy product. There is a " non-butter-butter " (that's what my husband calls it) out there. It's called Fleischmann's Light Margarine. It has no dairy in it. Don't ask! Blue Bonnet has a margarine without dairy as well, but not sure, can't get it down here in Houston. I think it's called Extra Light? Also Lactaid works for him, somewhat....Butter is a killer for him. Watch out for that. Good luck, it will be a challenge to try to cook without dairy (which does not include eggs). Only milk derivatives..... LYNN At 10:19 PM 12/16/2004, you wrote: >I started adding butter to my steamed veggies, as it was recommended in >the Broda chapter I read, but by the second day the smell of butter >actually made me gag. I didn't eat much butter or fat growing up, and I >am not all that fond of either. Even when I bake items that contain a lot >of butter, I enjoy making them, but I rarely eat any of what I make. I >know. It's odd. > >What you might do is replace your butter intake with fresh herbs and olive >oil. Those are pungent enough that you shouldn't notice the absence of >the butter. Even when I steam veggies, I sometimes put a sprig of some >herb or other in the water. > >Best-- > >Courtenay. -- No virus found in this outgoing message. Checked by AVG Anti-Virus. Version: 7.0.296 / Virus Database: 265.5.4 - Release Date: 12/15/2004 Quote
Guest guest Posted December 17, 2004 Report Posted December 17, 2004 My husband is lactose intolerant. I have a very challenging time trying to find foods that don't have dairy products in them. Watch out for whey. It's a dairy product. There is a " non-butter-butter " (that's what my husband calls it) out there. It's called Fleischmann's Light Margarine. It has no dairy in it. Don't ask! Blue Bonnet has a margarine without dairy as well, but not sure, can't get it down here in Houston. I think it's called Extra Light? Also Lactaid works for him, somewhat....Butter is a killer for him. Watch out for that. Good luck, it will be a challenge to try to cook without dairy (which does not include eggs). Only milk derivatives..... LYNN At 10:19 PM 12/16/2004, you wrote: >I started adding butter to my steamed veggies, as it was recommended in >the Broda chapter I read, but by the second day the smell of butter >actually made me gag. I didn't eat much butter or fat growing up, and I >am not all that fond of either. Even when I bake items that contain a lot >of butter, I enjoy making them, but I rarely eat any of what I make. I >know. It's odd. > >What you might do is replace your butter intake with fresh herbs and olive >oil. Those are pungent enough that you shouldn't notice the absence of >the butter. Even when I steam veggies, I sometimes put a sprig of some >herb or other in the water. > >Best-- > >Courtenay. -- No virus found in this outgoing message. Checked by AVG Anti-Virus. Version: 7.0.296 / Virus Database: 265.5.4 - Release Date: 12/15/2004 Quote
Guest guest Posted December 17, 2004 Report Posted December 17, 2004 I've found that lighter olive oils don't taste as funky. Also, I buy my olive oil from a fancy-schmancy grocery store, where there are better choices than Bertoli's and all that other yuck. Plus, there is a lot to be said for roasted foods, where you can use broth or water to cook your meat and veggies. In addition, sometimes I use chicken broth to cook my stove top chicken dishes, which works really well. You don't have to use oil all the time. I really need to start adding some more recipes to the recipe files. Best-- Courtenay. >--- Courtenay >wrote: > > >> What you might do is replace your butter intake with >> fresh herbs and >> olive oil. Those are pungent enough that you >> shouldn't notice the >> absence of the butter. Even when I steam veggies, I >> sometimes put a >> sprig of some herb or other in the water. > >when i was a little girl, i used to swipe my finger on >the butter and eat it plain. i can't imagine doing >that now! > >as for olive oil, i am hoping that it's flavor grows >on me. it's a bit strong and unusual. i don't hate >it, but it's a bit wierd. but it's a good fat and i'm >working on it. > >rachel. > Quote
Guest guest Posted December 17, 2004 Report Posted December 17, 2004 I've found that lighter olive oils don't taste as funky. Also, I buy my olive oil from a fancy-schmancy grocery store, where there are better choices than Bertoli's and all that other yuck. Plus, there is a lot to be said for roasted foods, where you can use broth or water to cook your meat and veggies. In addition, sometimes I use chicken broth to cook my stove top chicken dishes, which works really well. You don't have to use oil all the time. I really need to start adding some more recipes to the recipe files. Best-- Courtenay. >--- Courtenay >wrote: > > >> What you might do is replace your butter intake with >> fresh herbs and >> olive oil. Those are pungent enough that you >> shouldn't notice the >> absence of the butter. Even when I steam veggies, I >> sometimes put a >> sprig of some herb or other in the water. > >when i was a little girl, i used to swipe my finger on >the butter and eat it plain. i can't imagine doing >that now! > >as for olive oil, i am hoping that it's flavor grows >on me. it's a bit strong and unusual. i don't hate >it, but it's a bit wierd. but it's a good fat and i'm >working on it. > >rachel. > Quote
Guest guest Posted December 17, 2004 Report Posted December 17, 2004 I've found that lighter olive oils don't taste as funky. Also, I buy my olive oil from a fancy-schmancy grocery store, where there are better choices than Bertoli's and all that other yuck. Plus, there is a lot to be said for roasted foods, where you can use broth or water to cook your meat and veggies. In addition, sometimes I use chicken broth to cook my stove top chicken dishes, which works really well. You don't have to use oil all the time. I really need to start adding some more recipes to the recipe files. Best-- Courtenay. >--- Courtenay >wrote: > > >> What you might do is replace your butter intake with >> fresh herbs and >> olive oil. Those are pungent enough that you >> shouldn't notice the >> absence of the butter. Even when I steam veggies, I >> sometimes put a >> sprig of some herb or other in the water. > >when i was a little girl, i used to swipe my finger on >the butter and eat it plain. i can't imagine doing >that now! > >as for olive oil, i am hoping that it's flavor grows >on me. it's a bit strong and unusual. i don't hate >it, but it's a bit wierd. but it's a good fat and i'm >working on it. > >rachel. > Quote
Guest guest Posted December 17, 2004 Report Posted December 17, 2004 That's not all that's in margarine. Read the label on many of them. There are preservatives that noone needs, including allergic people and thyroidians, plus soy in many. Buttter is better, even though there is fat in it. Nothing but the cream and salt, or just the cream, if you have no milk allergy. Re: Sea Salt & Food > > > --- Lynn wrote: > > > Watch out for > > whey. It's a dairy product. > > yeah, i'm allergic to whey, too, specifically. > > > There is a " non-butter-butter " (that's what my > > husband calls it) out > > there. It's called > > Fleischmann's Light Margarine. It has no dairy in > > it. Don't ask! > > margarine scares me, because of the trans fats, but i > found something at the healthfood store that i'm going > to try. Quote
Guest guest Posted December 17, 2004 Report Posted December 17, 2004 That's not all that's in margarine. Read the label on many of them. There are preservatives that noone needs, including allergic people and thyroidians, plus soy in many. Buttter is better, even though there is fat in it. Nothing but the cream and salt, or just the cream, if you have no milk allergy. Re: Sea Salt & Food > > > --- Lynn wrote: > > > Watch out for > > whey. It's a dairy product. > > yeah, i'm allergic to whey, too, specifically. > > > There is a " non-butter-butter " (that's what my > > husband calls it) out > > there. It's called > > Fleischmann's Light Margarine. It has no dairy in > > it. Don't ask! > > margarine scares me, because of the trans fats, but i > found something at the healthfood store that i'm going > to try. Quote
Guest guest Posted December 17, 2004 Report Posted December 17, 2004 You could not PAY ME enough money to make me eat margarine. Despite the soy, which I am seemingly allergic to, I think of margarine as a petroleum byproduct. It's so not good for you. Best-- Courtenay. That's not all that's in margarine. Read the label on many of them. There are preservatives that noone needs, including allergic people and thyroidians, plus soy in many. Buttter is better, even though there is fat in it. Nothing but the cream and salt, or just the cream, if you have no milk allergy. Quote
Guest guest Posted December 17, 2004 Report Posted December 17, 2004 And I can't help it... I absolutely loooove butter!!! Cathryn > That's not all that's in margarine. Read the label on many of them. There > are preservatives that noone needs, including allergic people and > thyroidians, plus soy in many. Buttter is better, even though there is fat > in it. Nothing but the cream and salt, or just the cream, if you have no > milk allergy. > > > Quote
Guest guest Posted December 17, 2004 Report Posted December 17, 2004 And I can't help it... I absolutely loooove butter!!! Cathryn > That's not all that's in margarine. Read the label on many of them. There > are preservatives that noone needs, including allergic people and > thyroidians, plus soy in many. Buttter is better, even though there is fat > in it. Nothing but the cream and salt, or just the cream, if you have no > milk allergy. > > > Quote
Guest guest Posted December 17, 2004 Report Posted December 17, 2004 And I can't help it... I absolutely loooove butter!!! Cathryn > That's not all that's in margarine. Read the label on many of them. There > are preservatives that noone needs, including allergic people and > thyroidians, plus soy in many. Buttter is better, even though there is fat > in it. Nothing but the cream and salt, or just the cream, if you have no > milk allergy. > > > Quote
Guest guest Posted December 19, 2004 Report Posted December 19, 2004 Hey, I've heard great things about coconut oil! (From Dr. Mercola's website I believe.) I even ordered a book but haven't had time to read it. > I started adding butter to my steamed veggies, as it was recommended > in the Broda chapter I read, but by the second day the smell > of butter actually made me gag. Quote
Guest guest Posted December 19, 2004 Report Posted December 19, 2004 Oooh! There's also an article on Coconut Oil in this month's Vogue! Courtenay. Hey, I've heard great things about coconut oil! (From Dr. Mercola's website I believe.) I even ordered a book but haven't had time to read it. > I started adding butter to my steamed veggies, as it was recommended > in the Broda chapter I read, but by the second day the smell > of butter actually made me gag. Quote
Guest guest Posted December 19, 2004 Report Posted December 19, 2004 Gosh, we're up late tonight, aren't we? YIkes, I'll probably pay for this tomorrow! ) After I read my book on coconut oil, I'll post what I learn. ~ > >> I started adding butter to my steamed veggies, as it was > >recommended > >> in the Broda chapter I read, but by the second day the > >smell > > > of butter actually made me gag. > > Quote
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