Paleo Diet: Raw Paleo Diet and Lifestyle Forum
Raw Paleo Diet Forums => General Discussion => Topic started by: Suiren on April 15, 2012, 09:29:20 pm
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I wasn't sure where to post this exactly.
I know enough about the paleo diet to really change my eating habits, but what has been a problem for me so far is that I am losing weight rapidly as soon as I cut out certain foods (carbs!).
Even with a standard diet I have always been unable to gain weight, and was struggling not to lose any. I need to eat so much just to maintain, it is not fun any more.
Now it seems harder than ever to transition, because I am still breastfeeding my 8 mo. son exclusively, without adding any solids (and will continue to do so). That makes me burn extra calories.
My first attempt a half year ago failed (I don't think I was eating enough fat). My weight dropped from 119 to 109 in a very short time and I had to stop because I was getting too close to being too thin. I also felt dizzy and weak, which is not something you can deal with when taking care of a baby.
This time I want to carefully add and replace foods, making sure I at least keep my weight or ideally gain a bit.
Currently I am supplementing with cold pressed olive oil, raw butter, avocado and macadamia nuts/ cashews. Especially the butter and oil seem to do the trick tbh. I add about 3-4 tbs of olive oil and I eat chunks of butter on whole grain bread (I have not been able to get off grains fully yet).
My weight slowly creeped up to 111lbs (I know about dairy not being ideal)
I recently also started eating raw meat here and there to get comfortable with it. I am eating the "pretty pieces", not sure when I will be able to eat just about everything...fat and organs...I wish though.
Knowing all that, how would you recommend for me to transition? What would suit me best right now?
I DO want to make big changes, but keep in mind I am also still battling the "gross" factor. :(
TIA!
Edit: Just want to be clear that I would like to be grain free, dairy free, sugar free eventually. I want to cut out as much bad foods as I can.
I should also add that carbs, especially from bread or pasta, seem to give me "energy". I had problems with dizziness and passing out without them, so for now I only reduced my intake. We suspect I might get hypoglycemia.
I am certainly not diabetic.
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I'd suggest fresh wild-caught ocean fish and shellfish.
I'd get rid of the grains. They can cause long-term health issues when eaten regularly.
Bananas can be helpful for gaining weight.
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Thank you! I wanted to eat grain free anyway. Sorry if I was unclear.
I am aware of the effect grains have on our health (been lurking and reading for some time) and I believe they might have contributed to the autoimmune diseases I (supposedly) have.
When I tried to transition I ate a lot of bananas, but I am afraid they still did not have the enormous amount of calories I need, plus they seemed to spike my blood sugar. It seems I get hypoglycemia. :/
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i had trouble keeping weight on with a raw and lower carb. i think it really jacked up my adrenal function so not only was hyper active, i was almost becoming more and more malnourished. perhaps to not be 100% raw is a better goal and to be %100 healthy is the best...no dogma, just health. cook up plenty of roots, squash and tubers instead of grains, eat liver and egg yolks, butters...etc. make sure you are getting enough calories from carbs as well as fats and proteins. roasted veggies are definitely more nutritious then most conventional produce, especially if you can get them locally and in season.
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Avocados are probably the best weight-gain raw food I'm aware of, other than goat milk/cheese. If the goat milk is fermented, grassfed, and fed on high-Brix grass, and you can tolerate it well, and are supplementing with some magnesium, then it might work well in your case.
That's a lot of ifs, though. Avocados are more likely to work for you. How many do you eat daily? I eat 2-3 daily.
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I agree. I had wrecked digestion from gluten/pasteurized dairy for quite awhile. People don't understand how much it can screw up with your absorption of food/calories. What is working for me is high-calorie, easily digestible foods. Raw eggs, avocados, can't find raw butter around here =(, olive oil, coconut oil, bone marrow, nuts sometimes gotta be careful with those though. I also do best with some vegetables in my diet, sometimes cooked. If your digestion is screwed up i would be careful with the raw vegetables unless juiced. And try to relax a lot, our bodies like to be in parasympathetic mode to rest and digest =)
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If the goat milk is fermented, grassfed, and fed on high-Brix grass, and you can tolerate it well, and are supplementing with some magnesium, then it might work well in your case.
It’s certainly better to be intolerant to all dairy products, whatever they are. Being in tolerance means that the immune system stopped to eliminate molecules that our metabolism is not well adapted to, such as those present in the milk of other animal species. These would then be stored in our body’s cells and fat and could generate all kind of subsequent very serious troubles years or decades later.
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It’s certainly better to be intolerant to all dairy products, whatever they are. Being in tolerance means that the immune system stopped to eliminate molecules that our metabolism is not well adapted to, such as those present in the milk of other animal species. These would then be stored in our body’s cells and fat and could generate all kind of subsequent very serious troubles years or decades later.
What about the Masai of East Africa? They've been consuming dairy for a loooong time.
I'm not saying the issue is black and white, but I don't you should paint it that way either.
I definitely know of quite a few people who feel like raw dairy really improved their health.
I think the biggest problem with dairy, even with people who digest it well and aren't allergic, is the extremely high calcium/magnesium ratio. I definitely recommend taking some magnesium supplements with it. High calcium is associated with heart disease, and magnesium is the best antidote to that. Chemically they counteract each other, in the body.
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High calcium is associated with heart disease, and magnesium is the best antidote to that. Chemically they counteract each other, in the body.
Magnesium? I would have guessed phosphorous. My reasoning is that I used to have a Nile monitor lizard for which I would dust prey items with a calcium/phosphorous mix. If the mix was off he could've developed a host of weird diseases associated with calcium imbalance issues.
I know the biochemistry is way different, but I still would have associated phosphorous for humans as well and not magnesium. Bone loss problems come to mind.
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What about the Masai of East Africa? They've been consuming dairy for a loooong time.
Yes, and then? Do we have a reliable statistic study of the Masais’ health apart the anecdotal account of Weston Price you referred to last time? Price’s observations are interesting but his inferences do not follow the rules any scientific report should follow. As a dentist, Price mainly focused on dental conformation and caries. A fine dental health could for example be due to milk consumption while milk could cause multiple other health problems. Or the consumption of raw blood could offset the damages caused by milk. The fact that the Masais have lived in an unspoiled environment, have a healthy way of life with a lot of walking could do it too. Also, Price didn’t take into account the average ratio of cooked vs raw food intake.
There are reports that “of the 40 tribes in Kenya and Tanzania, only one - the Maasai - has members suffering from osteoporosis" but I could not find the original source of this info.
I'm not saying the issue is black and white, but I don't you should paint it that way either.
Milk is white, so the issue is definitely settled… ;D
I definitely know of quite a few people who feel like raw dairy really improved their health.
It would be interesting to have detailed accounts about it. Of course, raw dairy can improve the health in some cases (it may even have done it for me 45 years ago, but as it was simultaneous with other dietary changes, I cannot state that my health improvement was specifically due to raw dairy). It’s certainly not as bad as cooked dairy or pastries and it’s probably better for most people to eat dairy products than no animal food at all.
I think the biggest problem with dairy, even with people who digest it well and aren't allergic, is the extremely high calcium/magnesium ratio. I definitely recommend taking some magnesium supplements with it. High calcium is associated with heart disease, and magnesium is the best antidote to that. Chemically they counteract each other, in the body.
Here you go into the flawed way of thinking which involve “diagnostic / prescription”, supposing that we know how and can master the almost infinite complexity of nature.
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The only reference I came across re the Masai and osteoporosis was an unreferenced article by a raw vegan fanatic. Not a good sign. That said, there was that famous study by Mann which showed that adult Masai men had the same level of atherosclerosis as Westerners. The only difference was that the very high level of physical activiity of the Masai led to a negation of many of the symptoms. As a direct result, there was a big counter-attack by the WAPF etc. , in which they claimed that the Masai had in the last few decades gone in for grains-consumption etc. which led to less health. However, my impression is that grains-consumption was part of the traditional Masai diet for millenia.
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We (Suiren is my wife) aren't going to consume dairy for long. It is only going to be consumed during our transition. We live in accordance with nature, and consuming dairy regularly doesn't feel natural to us. That's all the reason we need to decide that it is not the healthiest.
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We (Suiren is my wife) aren't going to consume dairy for long. It is only going to be consumed during our transition. We live in accordance with nature, and consuming dairy regularly doesn't feel natural to us. That's all the reason we need to decide that it is not the healthiest.
True. Dairy is another animal's breast milk.
For now it helps me keep on/ put on pounds, but I would like to eat raw animal fat in the future. Just how much equals enough calories, I have no idea.
Veggies
What is the thought behind having them juiced? Digestion? How would one naturally juice them? (we don't have a juicer). I actually only like a few veggies raw,but would eat almost any vegetable cooked btw.
Avocados seem like a great source of fat, but I have used olive oil and raw butter for two reasons. 1. They are cheaper, one avocado = 1.40 Eur, 2. Smaller amounts have more calories. :(
My 8mo. is very plump and big only off of my milk, he must be getting a lot of calories and I need to make sure I have enough too. I assume once he gets older he will be needing even more.
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Magnesium? I would have guessed phosphorous. My reasoning is that I used to have a Nile monitor lizard for which I would dust prey items with a calcium/phosphorous mix. If the mix was off he could've developed a host of weird diseases associated with calcium imbalance issues.
I know the biochemistry is way different, but I still would have associated phosphorous for humans as well and not magnesium. Bone loss problems come to mind.
No, it's the excess calcium in dairy that is the problem. Calcium has definitely been associated with heart disease.
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Avocados seem like a great source of fat, but I have used olive oil and raw butter for two reasons. 1. They are cheaper, one avocado = 1.40 Eur, 2. Smaller amounts have more calories.
In my experience, avocados are much better than other raw fats for weight gain. However, if you find olive oil and raw butter to work as well or better, and aren't having unpleasant health issues from them, then I don't see any reason you shouldn't use them more.
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Here you go into the flawed way of thinking which involve “diagnostic / prescription”, supposing that we know how and can master the almost infinite complexity of nature.
Whatever.
I've studied minerals and their interactions in the human body for years. Calcium and magnesium are exactly antagonistic...in fact, too much of either one actually blocks the uptake of the other.
Raw dairy does have about 10-12 times as much calcium as magnesium. The ideal ratio for humans is around 1:1 or even 1:2. I can definitely show you studies that implicate excess calcium and insufficient magnesium in heart disease. Given this, unless someone is having other health issues from fermented grassfed raw dairy, I feel fairly comfortable saying they can eat it in moderation without long-term issues, as long as they get enough magnesium from other sources.
I really think the heart disease is the big issue. Other calcium/magnesium imbalance issues happen much faster, and are much easier to notice, like joint calcification. They are also easily corrected with magnesium supplements.
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Lactose in dairy has also been implicated in heart-disease.
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As a direct result, there was a big counter-attack by the WAPF etc. , in which they claimed that the Masai had in the last few decades gone in for grains-consumption etc. which led to less health. However, my impression is that grains-consumption was part of the traditional Masai diet for millenia.
The grain they consume is corn, is it not? Corn certainly they did not have for millenia.
Grain may be helpful at this time, but I don't think regular grain. That may help deplete your bones. Some fermented grain may be better. Also, enough fluids, especially when eating starches.
Are you using any salt or foods that salts occur in naturally?
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Natural juicing would involve one just chewing a vegetable until the juice is sucked out and then spitting out the remainder.
Juicing is a waste of time, though. First of all, one needs a decent juicer if one wants to do juicing seriously, and such juicers cost a lot of money. Also, juicers are a nuisance as they require cleaning, and many RVAFers have complained about getting health-problems if they consumed raw veggie-juice in large quantities(1 glass a day or more) over a long period. It has been claimed that this is because juicing not only makes the nutrients in veg more bioavailable(by shredding the cell-walls), but it also makes the antinutrients in raw, vegetables more bioavailable as well.
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The grain they consume is corn, is it not? Corn certainly they did not have for millenia.
Grain may be helpful at this time, but I don't think regular grain. That may help deplete your bones. Some fermented grain may be better. Also, enough fluids, especially when eating starches.
Are you using any salt or foods that salts occur in naturally?
It has been mentioned that the Masai traditionally ate various grains long before modern times.
As regards salt, I have only used it a few times, several years ago, as part of various experiments. However, I have never dared use it regularly, as, since going rawpalaeo, salt has a very acrid, unnatural taste in my mouth, which I consider a bad sign. Natural salts exist in meats etc., so that is not an issue.
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Cherimoya_kid, I didn’t mean that the ca/mg ratio in other animals’ milk is all right for us, humans. What I meant is that thinking we can compensate for this unbalance by supplementing with mg is, at best, simplistic. The only logical and natural thing to do is to avoid feeding on milk of other animal species and avoiding all milk anyway after weaning.
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As regards salt, I have only used it a few times, several years ago, as part of various experiments. However, I have never dared use it regularly, as, since going rawpalaeo, salt has a very acrid, unnatural taste in my mouth, which I consider a bad sign. Natural salts exist in meats etc., so that is not an issue.
I'm thinking that for a nursing mom who is eating complex carbohydrates and drinking lots of water, some sort of salt may be helpful, perhaps from ocean food, blood, rock salt, vegetables?
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I'm thinking that for a nursing mom who is eating complex carbohydrates and drinking lots of water, some sort of salt may be helpful, perhaps from ocean food, blood, rock salt, vegetables?
I'd say that natural salts, such as found in blood, are fine, but I seriously doubt that table-salt/rock-salt is in any way useful. As regards blood, I have found it a wonderful, very invigorating food in the past. However, I only got that invigorating effect if I drank raw blood from a wild animal carcass. Blood from grassfed- or grainfed-animals didn't benefit me in the same way at all.
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Some seaweeds, shellfish or seawater may be tasty if you need salt.
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No, it's the excess calcium in dairy that is the problem. Calcium has definitely been associated with heart disease.
I hope I can cut down on the dairy soon then.
In my experience, avocados are much better than other raw fats for weight gain. However, if you find olive oil and raw butter to work as well or better, and aren't having unpleasant health issues from them, then I don't see any reason you shouldn't use them more.
I only started 2 months ago, not sure if I would already have noticeable health issues from it? I assumed it was better than my usual "stuff myself with cookies" approach.
I might be able to add more avocados by cutting down on other foods in the future and therefore not breaking the bank. Have to cut down on SAD food more anyway.
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I'm thinking that for a nursing mom who is eating complex carbohydrates and drinking lots of water, some sort of salt may be helpful, perhaps from ocean food, blood, rock salt, vegetables?
The only salt I have is sea salt? What vegetables contain salt?
And I DO drink lots of water. Nursing gets me thirsty.
I'd say that natural salts, such as found in blood, are fine, but I seriously doubt that table-salt/rock-salt is in any way useful. As regards blood, I have found it a wonderful, very invigorating food in the past. However, I only got that invigorating effect if I drank raw blood from a wild animal carcass. Blood from grassfed- or grainfed-animals didn't benefit me in the same way at all.
A wild animal carcass is a little hard to find here ;D
However I can buy wild deer and grassfed new zealand lamb. Would the pieces from the butcher contain some salt/ blood still, enough to give some added health benefits?
Some seaweeds, shellfish or seawater may be tasty if you need salt.
I will see if I can find that, thanks!
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Raw organ meats like raw liver contain more natural salts, but, otherwise, other raw organ-meats contain plenty of raw natural salts.
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Cherimoya_kid, I didn’t mean that the ca/mg ratio in other animals’ milk is all right for us, humans. What I meant is that thinking we can compensate for this unbalance by supplementing with mg is, at best, simplistic. The only logical and natural thing to do is to avoid feeding on milk of other animal species and avoiding all milk anyway after weaning.
I know what you meant, but I don't agree. I have seen too many cases of people having wonderful healing effects with raw dairy to completely dismiss it. I DO, though, think the high cal/mag ratio is an insidious, slow-acting problem, and the heart disease and atherosclerosis it can cause is something to be taken seriously, therefore, I suggest the Mg supplements.
Many people do have problems tolerating ANY dairy, though, and they should avoid it. Your sweeping statements, however, do not apply to everyone, everyone, at all times.
What about the Masai? They specifically required their young women to avoid conceiving until spring, when their butter had the highest nutritional content from the fast-growing spring grass. I'd say that's pretty good evidence that they were/are getting some benefits from the nutritional content of it.
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The only salt I have is sea salt? What vegetables contain salt?
And I DO drink lots of water. Nursing gets me thirsty.
Sea beans http://gothamist.com/2007/06/20/sea_beans_much.php (http://gothamist.com/2007/06/20/sea_beans_much.php,) taste very salty, spinach, beet greens, sea grapes http://www.tradewindsfruit.com/sea_grape.htm (http://www.tradewindsfruit.com/sea_grape.htm) (tastes salty too) and animal foods such as kidneys, scallops, raw cow dairy (I found unhomogenized yogurt and cheese to suit me nursing) and you can look up vegetables for sodium content here http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2352/2 (http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2352/2) as well.
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What about the Masai? They specifically required their young women to avoid conceiving until spring, when their butter had the highest nutritional content from the fast-growing spring grass. I'd say that's pretty good evidence that they were/are getting some benefits from the nutritional content of it.
Of course they are!
And I believe you that raw dairy can improve the health of some people because it’s more nourishing than no food at all ;D, and even more nourishing than no animal food or no raw food! But in case the person has become tolerant, the question is long term effects. >D
Instinctotherapy :
Part Three (http://www.reocities.com/HotSprings/7627/ggraw_eat4.html)
_You were telling me that you no longer observed any infection under your dietary conditions.
o As it happens, the last infections that I was able to witness provided me with the key to the mystery. That goes back to the period when I was still hoping to consider milk a semi-initial food. Because of its protein content, I thought that it would enable us to live without slaughtering, and above all, to tell the truth, I loved fine cheeses.
_It gives me some comfort to think that you’re a human being like the rest of us.
o I was even markedly gluttonyier than the average person. That’s perhaps why I came up with a dietary method based on pleasure. Anyway, we had bought our two goats, so as to have our organic milk straight from the udder. I was quite put out to note that every time I went on a milk cure, the slightest cut got infected. There are people who drink milk and who don’t develop infection. We’ll come back to that. For the moment, let’s stick to the facts. I was eating a 100% initial diet and, under such conditions, my cuts got infected as soon as I went near milk, whether it was fresh or in curds. I often scratched my hands; I was in the process of renovating the very old farm that became our first institute. Once when my left forefinger was on the verge of developing an infection, I decided to go on drinking milk in order to see how far things would go. The inflammation on my finger soon turned into a festering bubble, then a red line appeared on the back of my hand and gradually spread to my forearm, then all the way up to my shoulder. Fearing septicemia, I stopped drinking milk. The following day, the line had already receded. When the line had gone down to the middle of my forearm, I resumed milk drinking to make sure that it wasn’t mere chance. The line shot up again in a few days to the middle of my humerus. Then, I stopped drinking milk for good and all. Everything went back to normal gradually. The experience had lasted close to six weeks. I still have a slight scar you can see up close.
_You have to know to be able to see it.
o With instinctotherapy, one scars fast and well. After a cut, for instance, the blood clots in no time. There is no pain, there is no redness on the edges of the wound, and in a few days, it’s all dried up. My wife had the exact same experience as I had. I even noted that infection could develop without an open cut, as if it was triggered off from within, which was at loggerheads with the theory of the attacking germ. Moreover, I noticed that the pus that flowed out of it smelled of goat, something between the milk and the urine of those animals. At first, I thought it was a germ that was contaminating us when we touched our horned animals. However, no hygienic precaution was successful in dispelling the smell.
After six months of cross-checking, I resolved, on the one hand, to put milk in the category of dangerous food (too bad for cheeses) and, on the other, to change my theory.
_Admitting milk contains abnormal molecules....
o I had to admit that those molecules that carried that goat-like smell had got beyond my bowel wall. And as they were also present in my infections still many days after having stopped drinking milk, it seemed obvious that they had stacked up in my body. All subsequent observations came together in proving my model of reasoning; milk poisons us as adulterated food does. It most likely contains a certain percentage of molecules that our enzymes aren’t adapted to, that remain stuck in our metabolism the same way as molecules damaged by cooking do. To get rid of them, the body has to set in motion all kinds of complicated processes.
(…)
o Most MDs are very much aware that something’ s out of joint in present-day theories. However hard researchers try, the problem can never be solved within a cooked framework. The number of disorganizing factors is far too great to make sense of the matter; misinterpretation is inevitable. The first requirement is to find out how disease develops in a raw, instinctive scenario, where everything is necessarily much simpler, given that food is in keeping with the genetic needs of the body.
In the case of bacteria as in that of viruses, when a clean-out would be too dangerous, apparently, the body knows how to stop within safe limits. That’s why infections that one can observe subsequent to milk-drinking occur more commonly in people whose diet is appropriate in other respects. On a cooked diet, the body is typically already too disrupted by the flood of molecules adulterated by heat to deal with the even more foreign molecules taken up in milk.
(…)
o When we take up protein in any food, our digestive enzymes supposedly cut them up into little pieces. But for our enzymes to finish their task, they have to be adapted to those proteins. If we eat initial foods, in theory, there shouldn’t be any problem, inasmuch as one doesn’t go on eating beyond the amounts limited by instincts - if not, part of the protein runs the risk of passing into the blood without being completely digested, for instance, in the form of peptide.
_Therefore, mere overload already sets off an abnormal situation.
o Which proves the importance of instinctive balance. In the case of non-initial food, like milk, we are faced with basically the same scenario: besides the fact that instincts no longer gauge amounts properly, as in the case of proteins knocked about by thermal velocity, miss-shaped or bound with other compounds, they might stand up to the digestive enzyme’s activities and pass into the body while retaining their alien structures. Is that too difficult to follow?
_No, I still understand very well what you’re on about. Those foreign proteins, then, should trigger off immunological reactions, should they?
o Of course; the problem of allergies to milk is well known, especially in the case of babies. Those allergies don’t necessarily last very long. After some time, the body gives up reacting. The immune system enters a state known to specialists as a state of “breach of immunological surveillance.” That’s the time when mothers jump for joy proclaiming: “Ah, now, my baby is at last getting used to milk.” In fact, that’s when danger shows up: the body gives up defending itself, and from then on, the foreign protein can infiltrate through and through without being prevented by anything. It can dissolve in fat, stick to cell membranes, enter the plasma, and go and disrupt DNA in the nucleus.
_Is that what you have already explained to me about non-initial dietary molecules?
o The problem is different with proteins (or possibly with other large molecules) that retain an immunological description that is alien to our body. When that is so, we’re not just dealing with poisoning, but an assault on the immune system health is dependent on.
_Doesn’t the bowel wall screen out large molecules?
o Unfortunately, it lets peptides (sections of proteins) through which are long enough to be antigens, and that sparks off reactions throughout the immune system. It has even just been discovered that polysaccharides (chains comprising several simple sugars in a given order) perhaps play a more crucial role than proteins. Now, those sugars trickle through the bowel wall even more readily; you see that dietary antigens can’t possibly be uncommon in reputedly normal human blood!
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I still say that, absent any other noticeable symptoms, that fermented raw grassfed dairy's main danger is the heart disease from excess calcium. I don't know of any other actual proven problems that you couldn't see in a few weeks or months.
As far as the infection thing goes, I don't think I've noticed any difference in tendency to infection of cuts with or without raw dairy.
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Raw organ meats like raw liver contain more natural salts, but, otherwise, other raw organ-meats contain plenty of raw natural salts.
Thank you!
I know what you meant, but I don't agree. I have seen too many cases of people having wonderful healing effects with raw dairy to completely dismiss it. I DO, though, think the high cal/mag ratio is an insidious, slow-acting problem, and the heart disease and atherosclerosis it can cause is something to be taken seriously, therefore, I suggest the Mg supplements.
And I believe you that raw dairy can improve the health of some people because it’s more nourishing than no food at all ;D, and even more nourishing than no animal food or no raw food! But in case the person has become tolerant, the question is long term effects. >D
I hope I can avoid the long term health effects by not being on raw dairy for long. Especially not on a large amount like right now. I assume occasional dairy consumption has a lesser impact.
but speaking of improved health - I never particularly felt sick or unhealthy, BUT I have been noticing differences when it comes to energy. I am usually always very sleepy in the morning (since 2001) and have a hard time getting up, but for the past 3 weeks or so that has changed. I feel rested in the morning, even after "only" 7 hours (and waking up to nurse at night 1-3 times). I don't know if it is the raw butter (or rather the fat in it) or something else that causes this...or maybe I am sleeping better? I'm not usually a bad sleeper though....my diet is the only thing that changed (slightly).
Sea beans http://gothamist.com/2007/06/20/sea_beans_much.php (http://gothamist.com/2007/06/20/sea_beans_much.php,) taste very salty, spinach, beet greens, sea grapes http://www.tradewindsfruit.com/sea_grape.htm (http://www.tradewindsfruit.com/sea_grape.htm) (tastes salty too) and animal foods such as kidneys, scallops, raw cow dairy (I found unhomogenized yogurt and cheese to suit me nursing) and you can look up vegetables for sodium content here http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2352/2 (http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2352/2) as well.
Thank you, I will try to find these things. Some I can even get at the local organic store.
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I think butter is probably safer than raw dairy...it has no minerals, and therefore the issue of excess calcium goes away.
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but speaking of improved health - I never particularly felt sick or unhealthy, BUT I have been noticing differences when it comes to energy. I am usually always very sleepy in the morning (since 2001) and have a hard time getting up, but for the past 3 weeks or so that has changed. I feel rested in the morning, even after "only" 7 hours (and waking up to nurse at night 1-3 times). I don't know if it is the raw butter (or rather the fat in it) or something else that causes this...or maybe I am sleeping better? I'm not usually a bad sleeper though....my diet is the only thing that changed (slightly).
I haven't consumed dairy at all since starting raw until I found a source of raw dairy today, finally. But I can say that after increasing my saturated fat consumption markedly, I also noticed I was feeling well rested on 6-7 hours of sleep and waking up with more energy, a huge change from how I felt when I started this. Perhaps it is the fat.
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Fat definitely reduces the need for sleep, while simultaneously increasing the quality of sleep.
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I think butter is probably safer than raw dairy...it has no minerals, and therefore the issue of excess calcium goes away.
That is good to know!
I don't really consume a lot of milk, and am planning not to really have any in the future.
I haven't consumed dairy at all since starting raw until I found a source of raw dairy today, finally. But I can say that after increasing my saturated fat consumption markedly, I also noticed I was feeling well rested on 6-7 hours of sleep and waking up with more energy, a huge change from how I felt when I started this. Perhaps it is the fat.
Fat definitely reduces the need for sleep, while simultaneously increasing the quality of sleep.
So it really must be the fat! That is crazy...I can't even begin to tell what a sleepy person I was. Even waking and nursing at night feels far easier now (although I always just used the latch and zzzzz* method ^^), sometimes I even wonder if it is close to wake up time already because I feel so rested (we sleep in the total dark). I had to start wearing a watch.
Lynnzard, what type of raw dairy are you consuming? I have tried raw milk before raw butter, but I don't think I was able to get enough fat through the milk then.
*go back to sleep
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Right now, I'm seeing how I do with raw milk and some raw cream. But most of the fat I'm getting is coming from marrow, beef and lamb fat, and fatty fish like salmon, yellow tail, and tuna.