Diet?

[emarie96]

Does anyone have any diet tips/meal ideas? I've cut out refined carbs, added sugar, and processed foods. I've added black coffee with a splash of unsweetened almond milk to my morning. I do still eat things such as red lentil pasta instead of white flour pasta because I love pasta. How often does everyone eat meat? How carb heavy do you eat? I can't eat keto because I don't have my gallbladder so it upsets my stomach. Thanks

[nash2 Partner]

I sent you a link to some of our information. Study the information about extra virgin olive oil. The unsaturated fats are critical to what we suggest.

Wayne

[hippiehistorian]

Hi,

I am seriously considering writing a cookbook. I do low-fat, low-sodium, fairly low- to moderate carbs. I do not eat processed meats or sugar. I have very little processed anything and mostly organic stuff. I eat well! The one "indulgence" is a delicious snack mix that includes wheat bites (cereal), no-salt nuts, olive oil, a bit of Worcestershire, lots of seasonings (herbs, Mrs. Dash onion and herb, garlic powder, etc.) I also add toddler puffs! They are brown rice flour and organic veggies. It is a faux Chex mix. And I make a sweet version with lemon powder (powdered lemon peel) with a bit of clove and erythritol brown sugar.

There are some delicious, organic, no/low sodium, no fat, no sugar sauces out there (not sure if we can mention brand names, but they are from Mr. Spice.) We have lots of stir-fry (it is easy to adapt to a little olive/avocado oil and water,) tofu with curry and sesame seeds, etc.

I cannot imagine how hard this is for people who don't cook! Luckily, I have always been a really good cook so I can adapt all kinds of recipes.

I hope that gives you some ideas. There are some great online healthy markets for low-sodium foods as well.

[Kokomodo in reply to hippiehistorian]

hippie,

I also cook, and cannot imagine trying to be healthy in the United States, regardless of any liver disfunction, without doing so. When my doctor recommended a “low sodium” diet following my diagnosis, I began tracking sodium, and actually had to add salt to my diet to meet the minimum recommended daily sodium intake. Because I make all my food from whole foods and from scratch, modifying my diet to accommodate an emphasis on liver health was not difficult. But, again, trying to live healthfully as a slave to the American food production and marketing matrix is next to impossible. But maybe the next miracle diet will work…. Oh, wait, that’s just the “diet industry” complement to the food industry. It’s baptists and bootleggers all the way down.

HBO produced a four part series on obesity in the US some years ago that is excellent. “Weight of the Nation.” I think it’s on Youtube now. Covers a fair bit of basic diet information along the way.

-Kokomodo

[hippiehistorian]

I just heard an interview today with the author of "The End of Cravings." I am buying the book immediately! Basically, what I heard was about the combining of common sense/ancient knowledge and science and listening to our bodies. One of the major takeaways is eating naturally and actually enjoying food rather than relying on processed garbage that has to be manipulated to taste good. Restoring equilibrium through real food may be the answer to the obesity crisis and all of the side effects that go with it. I haven't read it yet (obviously) but what he had to say in the interview certainly resonated. I know that cooking real food with spices/herbs, etc. makes me feel a lot better! I will review the book when I finish it.