Re: HCl dosing

[Guest guest]

Chris-

>However, the bottle says not to exceed 12 capsules a day. So at two

>meals a day, six should be the maximum dosage. Is this correct, from

>a not-from-the-label point of view?

I'm not aware of any reason to stick to that limit.

>But... HCl-- to increase, or not to increase? A guy at work, back in

>the concrete days, whose girlfriend is a nurse, said he looked up HCl

>in his girlfriend's textbook of some kind, and it said that it can

>cause nerve damage. Anyone know about this? Doesn't make sense to

>me... in the stomach and all.

I've never heard anything along those lines and I can't imagine a plausible

mechanism. Skimming through my copy of _Why Stomach Acid Is Good For You_,

by Dr. , I find that he recommends increasing one capsule at

a time until the recommended dose of five to seven capsules for the

" average " adult is reached. (That's based on a capsule dosage of 650mg of

betaine HCl. Since this is based on the universal assumption of 3 meals a

day, I think it's safe to say that you can completely ignore the 12-cap-max

warning as being utter nonsense. In fact, five-seven may be inadequate for

those of us who have serious hypochlorhydria and who eat two larger meals

rather than three smaller ones. Hard to say. All you can really do is

follow the challenge test of increasing your dosage until you detect some

discomfort and then backing off.

OK, this is interesting. He recommends splitting the HCl dose -- half

after a few mouthfuls, the other half halfway through the meal -- and he

also recommends taking pancreatin AFTER the meal.

I'm going to have to sit down and read the whole book. I've only read

parts in the past.

-

[Guest guest]

On 8/17/05, Idol <Idol@...> wrote:

> OK, this is interesting. He recommends splitting the HCl dose -- half

> after a few mouthfuls, the other half halfway through the meal -- and he

> also recommends taking pancreatin AFTER the meal.

Wow, that's pretty similar to what I'm doing. What I did today, for

example, was to take 2 right before beginning (actually after a little

kimchi), then 2 more about 10% into the meal, then two more about half

or 60% into the meal. I took one pancreatin half way through, and

then the other two at the end. The HCl I did that way on my own

though; the pancreatin because the bottle says to take it afterward.

Well I guess I'll try seven tomorrow and see what happens. In any

case, being able to take six with no problem indicates that I AM

hypochloridic and that this HAS been a significant contribution to my

digestive problems, right?

Chris

--

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[Guest guest]

Chris-

>Well I guess I'll try seven tomorrow and see what happens. In any

>case, being able to take six with no problem indicates that I AM

>hypochloridic and that this HAS been a significant contribution to my

>digestive problems, right?

Yeah, short of a Heidelberg test, this is as definitive as it gets.

-

[Guest guest]

>[paul] I've never heard anything along those lines and I can't

> imagine a plausible mechanism. Skimming through my copy of _Why

> Stomach Acid Is Good For You_, by Dr. , I find that

> he recommends increasing one capsule at

> a time until the recommended dose of five to seven capsules for

> the " average " adult is reached. (That's based on a capsule dosage

> of 650mg of betaine HCl. Since this is based on the universal

> assumption of 3 meals a day, I think it's safe to say that you can

> completely ignore the 12-cap-max warning as being utter nonsense.

> In fact, five-seven may be inadequate for

> those of us who have serious hypochlorhydria and who eat two

> larger meals rather than three smaller ones. Hard to say. All

> you can really do is follow the challenge test of increasing your

> dosage until you detect some

> discomfort and then backing off.

>

> OK, this is interesting. He recommends splitting the HCl dose --

> half after a few mouthfuls, the other half halfway through the

> meal -- and he also recommends taking pancreatin AFTER the meal.

> -

& That stomach acid book is one of my favorites. Changed

my life for the better. A lot of good information and I hope you

read it thoroughly as I'd love to hear your point of view on it. I

read it a couple of times as it was in the beginning of my saga when

I knew *nothing*. It formed a pretty good introduction to

digestion..

I'm writing because, as I recall, the author says that even though

you may be able to take 12 or 15 capsules at a meal without burning

(which is what I'm able to do!) you need only consume 5 or so per

meal as that is plenty.

And I agree with his method of taking the supplements as I've been

doing it for some time and have had good results. Here's my

schedule: I take a couple of enzymes right before the meal (like

Enzymedica Digest Gold) and then I take 650mg HCl with my first bite

of protein and then continue to take a capsule every few bites until

I'm done with the protein. I always eat the protein first as I think

there's more " contact " with the HCl that way. After the meal I take

a couple of pancreatin enzymes like Dipan-9 by Thorne... If I

haven't eaten much fat I take only one. If there's an extra lot of

fat I'll even take 3.

When I do all those things I don't get that thick feeling like a lot

of stuff is just sitting in my stomach. Oh... and I also walk about

half an hour after dinner. It really helps and I've actually gotten

it into enough of a routine that I really look forward to it. Helps

with metabolism and weight-control too.

But I have a question for you that the book doesn't answer: When,

upon rising, first thing, I simply have a bit of fruit with a little

bit of almond butter or coconut oil, I take an HCl capsule *without*

pepsin. I figure there's so little protein that the pepsin might be

much ado about nothing and why stir everything up? Since I *know* I

have little or no stomach acid I figure it's probably a good idea to

keep the acid level closer to what it should be at resting... Any

reason to do or not to do this? It seems to work.

I'm also the one who takes HCl without pepsin when I take mag/cal

between meals and have had good results. No burning. Ever. And a

recent biopsy showed my stomach was in great shape. I've been

follwing this plan for about 8 months.

By the way, I take the fruit and bit of oil first thing in the

morning as that gets me nicely to about 11AM when I have what is

turning into my main meal of the day. I have a second slightly

smaller protein meal at 5 or 6PM and that's it. Anyway, I'm getting

ever so slightly more Warrior all the time :-)

~Robin Ann

[Guest guest]

> I was very stupid in my breakfast but not nearly as stupid as last

> time. I bought nuts because they were SCD-legal and the only food

> > I could think of as an acceptable crunchy-munchy substitute for

> chips, but instead of adding one food at a time, I suddenly added

> in broccoli, onions, tomato sauce, ghee, and nuts in one day!!!

>

> And now eating this meal for a second time (this was a meatsauce

> with veggies, nuts for dessert), I notice that despite taking six

> HCl and 3 pancreatin I definitely have some gas. So I'm

> definitely not digesting it as well as steak, wine, and kimchi.

>

> So I'll have to start over from scratch tomorrow and eliminate

> most of these foods and work up gradually like I planned.

> Chris

Hi Nuts have gotten me in trouble more than anything else. I

just sometimes want something so bad to bite into and almonds are

always perfect for me. That crunch! EXCEPT that not only are they

pretty rough for a recovering tract they're also quite drying and

seem to absorb a lot of moisture. They have really screwed me up...

Now I buy a fresh raw almond butter made by Rejuvenative Foods

http://www.rejuvenative.com/catalog_oab.htm that is perfect for when

I want that nut thing or even a sweet-ish thing. (I have to get the

crunch elsewhere..) I use it as a sort of treat or have it with my

only fruit of the day in the morning.. It's so sweet and moist -- a

happy food :-) They just started carrying it in the refrigerated

section of Whole Foods. I think the nuts have even been soaked

first..

Even with set-backs, your perseverance and patience is going to win

the day. Your youth should help a lot too..

I think your progress will be by bits and pieces -- the good periods

keep getting a little longer and the bad periods keep getting a

little shorter. That's how it seems to be working in my case.

Despite the set-backs, I realize they're just not lasting as long as

they were before and I'm feeling better for longer periods.. Thank

God for the little things..

By the way, I love your new site. Congratulations!

~Robin Ann

[Guest guest]

On 8/18/05, Robin Ann <grainwreck@...> wrote:

> Hi Nuts have gotten me in trouble more than anything else. I

> just sometimes want something so bad to bite into and almonds are

> always perfect for me. That crunch! EXCEPT that not only are they

> pretty rough for a recovering tract they're also quite drying and

> seem to absorb a lot of moisture. They have really screwed me up...

Damn. Can you think of anything crunchy I can eat? Walking through

Whole Foods the other day was a horrible experience... even though I'd

just eaten food for the first time in two weeks and was buying some

more for the week, it was like the whole experienced was enveloped in

seeing and smelling food I couldn't eat. Lol... guess I managed to

pick up some of it anyway!

> Now I buy a fresh raw almond butter made by Rejuvenative Foods

> http://www.rejuvenative.com/catalog_oab.htm that is perfect for when

> I want that nut thing or even a sweet-ish thing. (I have to get the

> crunch elsewhere..) I use it as a sort of treat or have it with my

> only fruit of the day in the morning.. It's so sweet and moist -- a

> happy food :-) They just started carrying it in the refrigerated

> section of Whole Foods. I think the nuts have even been soaked

> first..

Well, in their " What's so special about our nut butters? " section it

doesn't mention soaking, so I get the impression they're not. Hmm.

Raw nuts. I wonder if they would make my mouth itchy.

> Even with set-backs, your perseverance and patience is going to win

> the day. Your youth should help a lot too..

>

> I think your progress will be by bits and pieces -- the good periods

> keep getting a little longer and the bad periods keep getting a

> little shorter. That's how it seems to be working in my case.

> Despite the set-backs, I realize they're just not lasting as long as

> they were before and I'm feeling better for longer periods.. Thank

> God for the little things..

Yeah, a lot of things have that pattern. On the up-side, I keep

looking at my tongue with fascination. It is like this deep, rich,

pinkish-redish color, and shiny. Like I got a brand new tongue

replacement that hasn't been dulled or discolored from use.

> By the way, I love your new site. Congratulations!

Thanks!

Chris

--

Want the other side of the cholesterol story?

Find out what your doctor isn't telling you:

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[Guest guest]

>

> Damn. Can you think of anything crunchy I can eat?

Well, why don't you try sprouts? Sprouted grains or seeds can make a

good crunchy breakfast. But you know you have to chew them thoroughly.

Just an idea.

[Guest guest]

On 8/18/05, José- s Barbosa <jcmbarbosa52@...> wrote:

> > Damn. Can you think of anything crunchy I can eat?

> Well, why don't you try sprouts? Sprouted grains or seeds can make a

> good crunchy breakfast. But you know you have to chew them thoroughly.

> Just an idea.

Yeah, but sprouts make my mouth itchy.

Celery is crunchy, I realized, and raw carrots, although there is

something about the taste of nuts and potatoes and grains that just

goes very well with the crunch. Oh well.

Chris

--

Want the other side of the cholesterol story?

Find out what your doctor isn't telling you:

http://www.cholesterol-and-health.com

[Guest guest]

> [chris] Damn. Can you think of anything crunchy I can eat?

> walking through Whole Foods the other day was a horrible

> experience... even though I'd just eaten food for the first time

> in two weeks and was buying some more for the week, it was like

> the whole experienced was enveloped in seeing and smelling food I

> couldn't eat. Lol

[robin] You're preachin' to the choir here buddy :-) That's why I've

been sooper ultra sensitive about food (even bad food) being taken

away lately. (boo hoo) At least I can eat it! :-)

About crunchy, I think I know where you're going with this and

celery and carrots just won't do. You're after something more like

homemade rich nutty crunchy granola with cold creamy milk poured on

top. That first bite when it's still ultra crunchy but full of fat.

Well, obviously that's way off the list for now but what I do is

indulge occasionally in almonds. I only have 1/4 cup at the most at

any one time and not every day. In the past, I've soaked raw Marcona

almonds and then ever so lightly roasted them with coconut oil and

celtic salt. To die for good! But only in moderation. For example at

the cocktail hour when others will have a drink I'll have something

like kombucha tea and some of these almonds. It might sound pathetic

compared to what you're used to but I've found them to be a

delectable treat.

I wonder if there's a way to make potato chips with saturated fat

that's not heated tooo high but enough to get that real crunch? I

know when I was on a diet once a long time ago I'd make baked potato

chips by just slicing potatoes thin and coating with fat and salt

and then baking them. They got pretty crunchy.

But... if you're like me, starches aren't very easy to digest right

now and so the almonds work the best -- I guess moderation is the

key here. Look at it as an opportunity to really appreciate every

little teeny crunch. you know, a sort of Zen moment... :-)

FYI I get Marcona's at http://www.tienda.com/food/pop/nt-03.html

> [chris] Well, in their " What's so special about our nut butters? "

> section it doesn't mention soaking, so I get the impression

> they're not. Hmm.

[robin] I just phoned them and they said that they *tried* soaking

the nuts first except that mold then forms too easily and so they

can't do it. It's a great company by the way. Their Zing salads are

great. And if somebody's never tried kim chee or kraut theirs is a

good way to sample it to see how you should try to aim yours to

taste...

http://www.rejuvenative.com/index.htm

~Robin Ann

[Guest guest]

On 8/18/05, Robin Ann <grainwreck@...> wrote:

> I wonder if there's a way to make potato chips with saturated fat

> that's not heated tooo high but enough to get that real crunch? I

> know when I was on a diet once a long time ago I'd make baked potato

> chips by just slicing potatoes thin and coating with fat and salt

> and then baking them. They got pretty crunchy.

I've never tried potato chips, but I've made french fries that were

" the best french fries I've ever had! " to some who tried them, but

they're still carcinogenic. I made them by slicing potatoes, dipping

them in egg, then in a mixture of arrowroot flour and McCormick's

" Garlic and Herb " spice and some black pepper, and then frying them in

lard. But you can't fry potatoes without acrylamide forming no matter

how you do it.

> [robin] I just phoned them and they said that they *tried* soaking

> the nuts first except that mold then forms too easily and so they

> can't do it. It's a great company by the way. Their Zing salads are

> great. And if somebody's never tried kim chee or kraut theirs is a

> good way to sample it to see how you should try to aim yours to

> taste...

> http://www.rejuvenative.com/index.htm

I didn't look at the site too much, but do they emphasize " low salt "

as healthy? If so, it could have been that they either didn't use

salt or didn't use enough. You need lots of salt when soaking nuts to

inhibit the mold.

Chris

--

Want the other side of the cholesterol story?

Find out what your doctor isn't telling you:

http://www.cholesterol-and-health.com

[Guest guest]

Masterjohn wrote:

>On 8/18/05, Robin Ann wrote:

>

>

>

>>I wonder if there's a way to make potato chips with saturated fat

>>that's not heated tooo high but enough to get that real crunch? I

>>know when I was on a diet once a long time ago I'd make baked potato

>>chips by just slicing potatoes thin and coating with fat and salt

>>and then baking them. They got pretty crunchy.

>>

>>

>

>I've never tried potato chips, but I've made french fries that were

> " the best french fries I've ever had! " to some who tried them, but

>they're still carcinogenic. I made them by slicing potatoes, dipping

>them in egg, then in a mixture of arrowroot flour and McCormick's

> " Garlic and Herb " spice and some black pepper, and then frying them in

>lard. But you can't fry potatoes without acrylamide forming no matter

>how you do it.

>

>

>

Well, I can't speak to the whole temperature thing, but we've been

fixing butternut squash like we used to do potatoes - just like y'all

are talking about here. They come out crunchier in the oven than the

deep fryer. They're highly addictive!!

Steph

[Guest guest]

Steph wrote:

>Well, I can't speak to the whole temperature thing, but we've been

>fixing butternut squash like we used to do potatoes - just like y'all

>are talking about here. They come out crunchier in the oven than the

>deep fryer. They're highly addictive!!

>

>Steph

>

>

>

No, no, no, no, missie....you don't just make statements like that

without detailed descriptions of *how* you make this stuff! I'm

looking for a replacement for potatoes and this sounds like the ticket.

Details, I want details!

--s

[Guest guest]

On 8/18/05, Suzanne Noakes <snoakes@...> wrote:

> >Well, I can't speak to the whole temperature thing, but we've been

> >fixing butternut squash like we used to do potatoes - just like y'all

> >are talking about here. They come out crunchier in the oven than the

> >deep fryer. They're highly addictive!!

> No, no, no, no, missie....you don't just make statements like that

> without detailed descriptions of *how* you make this stuff! I'm

> looking for a replacement for potatoes and this sounds like the ticket.

> Details, I want details!

Well I hope both of you are simply looking to reduce your consumption

of starch and trade it for more easily digested (or more nutritious?)

natural sugars, because I doubt you will reduce your acrylamide

consumption very much this way.

You could, on the other hand, make mashed squash OR potatoes without

risking much acrylamide by boiling them, but oven-baking or especially

frying either of them is likely to produce something pretty

carcinogenic... unfortunately.

And who knows about the dosage and interacting factors. Eat

carcinogens doesn't by itself doesn't necessarily mean you end up with

cancer.

Chris

--

Want the other side of the cholesterol story?

Find out what your doctor isn't telling you:

http://www.cholesterol-and-health.com

[Guest guest]

>>Well, I can't speak to the whole temperature thing, but we've been

>>fixing butternut squash like we used to do potatoes - just like y'all

>>are talking about here. They come out crunchier in the oven than the

>>deep fryer. They're highly addictive!!

>>

>>Steph

>>

>>

>>

>>

>>

>No, no, no, no, missie....you don't just make statements like that

>without detailed descriptions of *how* you make this stuff! I'm

>looking for a replacement for potatoes and this sounds like the ticket.

>

>Details, I want details!

>

>--s

>

>

LOL! It's from BTVC and is very similar to what Robin said she did.

Take a butternut squash, peel it, then cut the neck into 1/4 " slices -

or thinner, if you like. You don't have to do circles, though, any

shape works. You can also cut up the other part of the squash, it just

doesn't come out as evenly. Then I coat them in 1/2 ghee and 1/2 VCO,

stick them on a cookie sheet, salt them a little and bake at 425F until

they're nice and crispy - or however you like them.

They are sooo good! Sort of like sweet potatoes. After our first go at

this, I went out and bought 3 huge squashes! LOL. I'm not missing

potatoes AT ALL. :-D

Steph

[Guest guest]

Masterjohn wrote:

>On 8/18/05, Suzanne Noakes <snoakes@...> wrote:

>

>

>

>>>Well, I can't speak to the whole temperature thing, but we've been

>>>fixing butternut squash like we used to do potatoes - just like y'all

>>>are talking about here. They come out crunchier in the oven than the

>>>deep fryer. They're highly addictive!!

>>>

>>>

>

>

>

>>No, no, no, no, missie....you don't just make statements like that

>>without detailed descriptions of *how* you make this stuff! I'm

>>looking for a replacement for potatoes and this sounds like the ticket.

>>Details, I want details!

>>

>>

>

>Well I hope both of you are simply looking to reduce your consumption

>of starch and trade it for more easily digested (or more nutritious?)

>natural sugars, because I doubt you will reduce your acrylamide

>consumption very much this way.

>

>You could, on the other hand, make mashed squash OR potatoes without

>risking much acrylamide by boiling them, but oven-baking or especially

>frying either of them is likely to produce something pretty

>carcinogenic... unfortunately.

>

>And who knows about the dosage and interacting factors. Eat

>carcinogens doesn't by itself doesn't necessarily mean you end up with

>cancer.

>

>

Actually, I'm blithely ignoring all of those other variables. My hands

are quite full just trying to feed my kids things they won't react to

without taking a sweeping array of other stuff into consideration.

Picture me with my fingers in my ears saying, " Lalalalalala, I can't

hear you...... " I'm trying to get rid of potatoes.

Lectins....Yeah....that it.....that's what I'm focusing on right now.

Lectins!

My kids *adore* my fries (non-hydrogenated palm shortening) and I'm

looking for something that is going to satisfy that itch, but isn't a

potato. Jicamas just don't cut it.....

--s

[Guest guest]

Steph wrote:

>LOL! It's from BTVC and is very similar to what Robin said she did.

>

>Take a butternut squash, peel it, then cut the neck into 1/4 " slices -

>or thinner, if you like. You don't have to do circles, though, any

>shape works. You can also cut up the other part of the squash, it just

>doesn't come out as evenly. Then I coat them in 1/2 ghee and 1/2 VCO,

>stick them on a cookie sheet, salt them a little and bake at 425F until

>they're nice and crispy - or however you like them.

>

>They are sooo good! Sort of like sweet potatoes. After our first go at

>this, I went out and bought 3 huge squashes! LOL. I'm not missing

>potatoes AT ALL. :-D

>

>Steph

>

>

>

Kewl! Thanks for the " recipe! "

We can't do any form of dairy or casein.....I'm wondering if some palm

shortening would substitute as well.....?

--s

[Guest guest]

>-----Original Message-----

>From:

>[mailto: ]On Behalf Of Idol

Skimming through my copy of _Why Stomach Acid Is Good

>For You_,

>by Dr. , I find that he recommends increasing one

>capsule at

>a time until the recommended dose of five to seven capsules for the

> " average " adult is reached. (That's based on a capsule dosage of 650mg of

>betaine HCl.

, any idea why he recommends *betaine* HCL? I take Thorne's Bio-Gest

which contains 240 mgs Betaine HCL and 240 mgs Glutamic acid HCL per

capsule. I also wonder if the Glutamic acid HCL might be problematic for

folks with gluten sensitivity since glutamic acid or glutamine seem to be

involved in the IgA reaction to gluten as I understand it. Heidi or

anyone - any idea?

Also , what HCL product do you take? And does it contain ox bile? I'd

love to find one with a higher dose of HCL than mine but that also contains

ox bile, pancreatin and pepsin, and has no additives. This describes

Bio-Gest except the type and amount of HCL and a few hypoallergenic

additives.

Since this is based on the universal assumption of 3 meals a

>day, I think it's safe to say that you can completely ignore the

>12-cap-max

>warning as being utter nonsense. In fact, five-seven may be

>inadequate for

>those of us who have serious hypochlorhydria and who eat two larger meals

>rather than three smaller ones. Hard to say. All you can really do is

>follow the challenge test of increasing your dosage until you detect some

>discomfort and then backing off.

>

Thanks for that. I've been taking my HCL right before meals along with my

pancreatin. I'll switch to this schedule now.

Suze Fisher

Lapdog Design, Inc.

Web Design & Development

http://members.bellatlantic.net/~vze3shjg

Weston A. Price Foundation Chapter Leader, Mid Coast Maine

http://www.westonaprice.org

----------------------------

" The diet-heart idea (the idea that saturated fats and cholesterol cause

heart disease) is the greatest scientific deception of our times. " --

Mann, MD, former Professor of Medicine and Biochemistry at Vanderbilt

University, Tennessee; heart disease researcher.

The International Network of Cholesterol Skeptics

<http://www.thincs.org>

----------------------------

[Guest guest]

On 8/18/05, Suze Fisher <s.fisher22@...> wrote:

> , any idea why he recommends *betaine* HCL? I take Thorne's Bio-Gest

> which contains 240 mgs Betaine HCL and 240 mgs Glutamic acid HCL per

> capsule. I also wonder if the Glutamic acid HCL might be problematic for

> folks with gluten sensitivity since glutamic acid or glutamine seem to be

> involved in the IgA reaction to gluten as I understand it. Heidi or

> anyone - any idea?

No, that shouldn't be expected. It's the peptide itself that binds to

the HLA-DQ-- the fact that glutamate residues are facilitating that

doesn't change the fact that it is the peptide as a whole that is

recognized. The gliaden actually contains glutamINE, which is the

most abundant free amino acid found in food, and is changed to

glutamate in cells while the peptide is still intact. Free glutamate

or glutamine shouldn't provoke any sort of reaction. And glutamine

appears to be beneficial.

Chris

--

Want the other side of the cholesterol story?

Find out what your doctor isn't telling you:

http://www.cholesterol-and-health.com

[Guest guest]

>

>

>Kewl! Thanks for the " recipe! "

>

>We can't do any form of dairy or casein.....I'm wondering if some palm

>shortening would substitute as well.....?

>

>--s

>

>

Yeah, whatever fat you want will work. We've even fried them in the

palm shortening, but they come out greasier and not as crisp as in the

oven. (of course, I suppose the crisp is all those yummy carcinogens

<G>) We do okay with the Purity Farms ghee, so I went with that

buttery flavor. :-)

Steph

[Guest guest]

>Well I hope both of you are simply looking to reduce your consumption

>of starch and trade it for more easily digested (or more nutritious?)

>natural sugars, because I doubt you will reduce your acrylamide

>consumption very much this way.

Chris:

My understanding is that acrylamides form when you heat *starches*.

What about proteins? I'm thinking fried dried anchovies ... actually I

made a batch by lightly coating them in coconut oil and salt, then

baking in a low-heat convection oven til they got even crispier

than they were. I did the same thing with salmon bones, tho cooked

longer. They got crispy the way trout tail does on pan fried trout ...

truly yummy to crunch on, but extremely filling and you can't

eat many.

I heard from a naturalist that the Native Americans in this area used to take

kelp

pods and roast them over the fire and eat them like chips. So of

course I had to try it. THOSE were yummy too. Same problem though:

they fill you up really fast so you can't eat, say, a bowlful. I wonder

sometimes if they did the same with fish bones. Roasted crunchy

fish bones are really rather tasty.

Heidi

[Guest guest]

On 8/19/05, Heidi Schuppenhauer <heidis@...> wrote:

> My understanding is that acrylamides form when you heat *starches*.

> What about proteins?

Actually, they form from a reaction between SUGARS and the amino acid

asparagine. They don't form from starches-- sucrose, fructose, and

glucose. It's just that starches are the ones that are usually fried,

and happen to have sugars to go with them.

> I'm thinking fried dried anchovies ... actually I

> made a batch by lightly coating them in coconut oil and salt, then

> baking in a low-heat convection oven til they got even crispier

> than they were. I did the same thing with salmon bones, tho cooked

> longer. They got crispy the way trout tail does on pan fried trout ...

> truly yummy to crunch on, but extremely filling and you can't

> eat many.

The main thing that affects how much acrylamide you get is how much

sugar you have, so I would think that protein foods that aren't

breaded would be fine. I don't know how low-heat the convection oven

is, but acrylamide formation requires very high temperatures. Under

175C is supposed to be ok, although without without a calculator I'm

not sure what that is F.

Chris

--

Want the other side of the cholesterol story?

Find out what your doctor isn't telling you:

http://www.cholesterol-and-health.com

[Guest guest]

> Under

>175C is supposed to be ok, although without without a calculator I'm

>not sure what that is F.

>

>Chris

>

>

347F

Steph

[Guest guest]

Suzanne,

>

>My kids *adore* my fries (non-hydrogenated palm shortening) and I'm

>looking for something that is going to satisfy that itch, but isn't a

>potato. Jicamas just don't cut it.....

>

>--s

>

For a decadent treat that kids of all ages adore, make Indian butternut

fritters with tamarind chutney. Adapted from Sahni's recipe. I

have no idea if it's lectin free, but these are so good, you might want

to find a way to do them.

1 small butternut squash or 1/2 large, peeled, quartered lengthwise and

sliced thinly (1/8 inch max)

batter

2 cups chick pea flour (besan)

fermented overnight in 1 cup whey

mix in:

3/4 cup hot water

dash salt

dash cayenne

Dip the slices in the batter and deep fry in coconut oil or lard. Serve

with mango or tamarind chutney (which I am too lazy to give recipes on now).

Deanna

[Guest guest]

>The main thing that affects how much acrylamide you get is how much

>sugar you have, so I would think that protein foods that aren't

>breaded would be fine. I don't know how low-heat the convection oven

>is, but acrylamide formation requires very high temperatures. Under

>175C is supposed to be ok, although without without a calculator I'm

>not sure what that is F.

>

>Chris

>

>

F = 1.8C + 32

http://www.sengpielaudio.com/ConvTempe.htm

D

[Guest guest]

Robin-

>But I have a question for you that the book doesn't answer: When,

>upon rising, first thing, I simply have a bit of fruit with a little

>bit of almond butter or coconut oil, I take an HCl capsule *without*

>pepsin. I figure there's so little protein that the pepsin might be

>much ado about nothing and why stir everything up? Since I *know* I

>have little or no stomach acid I figure it's probably a good idea to

>keep the acid level closer to what it should be at resting... Any

>reason to do or not to do this? It seems to work.

You might want to try a low-pepsin HCl capsule like Pure Encapsulations,

since there is _some_ protein in almond butter.

>By the way, I take the fruit and bit of oil first thing in the

>morning as that gets me nicely to about 11AM when I have what is

>turning into my main meal of the day. I have a second slightly

>smaller protein meal at 5 or 6PM and that's it. Anyway, I'm getting

>ever so slightly more Warrior all the time :-)

I would recommend rearranging your meal timings somewhat. Eating a bit of

sugar when you get up and then having a meal relatively soon after (unless

you're getting up at 5am and having the fruit immediately) isn't a good

idea at all.

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