[quote]coolnatedawg wrote:
I thought of a crazy idea. So since the second ferment supposedly eliminates lactose and probably a host of other things, I’m going to try throwing protein powder into the kefir for that. No idea if it will work or if it’s incredibly stupid. So let’s see how it goes![/quote]
Plenty of processed foods, probably including some yogurts are fortified with whey. Let us know how it goes, I would be curious to hear.
[quote]atg410 wrote:
[quote]coolnatedawg wrote:
I thought of a crazy idea. So since the second ferment supposedly eliminates lactose and probably a host of other things, I’m going to try throwing protein powder into the kefir for that. No idea if it will work or if it’s incredibly stupid. So let’s see how it goes![/quote]
Plenty of processed foods, probably including some yogurts are fortified with whey. Let us know how it goes, I would be curious to hear.[/quote]
Well, the kefir actually creates its own whey but I’ll try it this week. I did a second ferment with cinnamon and vanilla extract. It needs a dash bit more of both but it tastes very similar to tapioca pudding.
Contrary to what I expected, I’ve actually found that reducing insoluble fibre has helped my gut health.
Seems weird that it would’ve worked out like that but so it goes.
So I bought the Bubbie’s brand kraut and pickles last Friday. This stuff is great. Love the taste and it really compliments most of my meals. i can’t say that i have noticed a great difference in anything bowel wise but it has only been a week so far.
I haven’t read the entire thread, but I’ve had digestive issues most of my life. What has helped me most is Aloe Vera juice. Drink about a shot or two per day and you’ll notice a difference pretty quickly. I became regular and did not have to go to the bathroom immediately after eating. It also seems to have boosted my immune system. Most health food and vitamin stores sell it.
The only downside I’ve found is that it is the worst possible tasting thing you’ll ever consume. But you get used to it and it’s definitely worth it.
Picked up some of this from Wegman’s the other day.
http://www.wildbrine.com/product/X01-29
Fiiiiiiiiiiiiiiiinally
[quote]walkinbazooka wrote:
Picked up some of this from Wegman’s the other day.
http://www.wildbrine.com/product/X01-29
Fiiiiiiiiiiiiiiiinally[/quote]
How is it? I always stare at it when I go in but I can’t get over that none of them just have normal kraut taste…
Great thread!
I am definitely on the side of fermented foods when it comes to improving digestive issues.
The advice on bitters was new to me and I have always wondered about aperitifs so thanks for bringing that up, will definitely be getting me some.
I have been soaking my oats with buckwheat since after Christmas and haven’t changed the jar yet. I just keep topping it up every morning once I use half of it to make breakfast. It has a mild sour taste similar to yogurt if anyone is interested. I am assuming the sour taste is lactic acid which stimulates the secretion of digestive juices and the proliferation of friendly bacteria etc. The buckwheat helps neutralise the phytic acid in the oats plus its gluten free.
I have also been making sourdough breads and plain yogurt. I have been meaning to make kraut but haven’t gotten round to it yet but this has spurred me on to do it asap!
For anyone interested I came across a very interesting Ayurvedic digestive aid recently by Conscious Foods called d’mix. Seemingly Indians chew a mix of herbs and spices post meal to aid digestion (none of us chew properly anymore). It contains fennel (carminative), sesame, flax, jaggery (unrefined, whole cane sugar), dhania dal (coriander seed core), hari patti (an Indian bitter leaf), peppermint, liquorice and ajwain (carom seeds). I plan to make my own mix soon once I get down to the local spice shop.
Again great thread!
[quote]SLAINGE wrote:
I have been soaking my oats with buckwheat since after Christmas and haven’t changed the jar yet. I just keep topping it up every morning once I use half of it to make breakfast. It has a mild sour taste similar to yogurt if anyone is interested. I am assuming the sour taste is lactic acid which stimulates the secretion of digestive juices and the proliferation of friendly bacteria etc. The buckwheat helps neutralise the phytic acid in the oats plus its gluten free.
I have also been making sourdough breads and plain yogurt. I have been meaning to make kraut but haven’t gotten round to it yet but this has spurred me on to do it asap!
For anyone interested I came across a very interesting Ayurvedic digestive aid recently by Conscious Foods called d’mix. Seemingly Indians chew a mix of herbs and spices post meal to aid digestion (none of us chew properly anymore). It contains fennel (carminative), sesame, flax, jaggery (unrefined, whole cane sugar), dhania dal (coriander seed core), hari patti (an Indian bitter leaf), peppermint, liquorice and ajwain (carom seeds). I plan to make my own mix soon once I get down to the local spice shop.
Again great thread!
[/quote]
Can you explain your oats/buckwheat thing? Why is it gluten free- unless you are specifically buying “gluten free” oats they tend to be produced in a contaminated facility? You are refilling both the oats and the buckwheat daily? I thought buckwheat was just another grain so you were mixing 2 different grains together but I’m not sure how that produces a yogurty-ferment.
Yes, there is a lot to be said about how much we chew. I’m a pretty big guy so I eat a lot of food and when you eat so often, I have developed essentially a “scarf-it-down” mentality where I can eat a meal extremely fast. Unfortunately, that style may lead to some digestive issues as you don’t chew your food enough to aid the break down in your stomach AND the enzymes to break down food (specifically carbs) are in the salive produced during chewing. I’ve tried to be more conscious and I’ve seen the recommendation to chew each bite 30x before swallowing. “Chew your drinks, and drink your food” is the saying but it is difficult to correct my mouth. At around 15 chews I have a huge urge to swallow it so I have to be very conscious of that.
[quote]coolnatedawg wrote:
[quote]SLAINGE wrote:
I have been soaking my oats with buckwheat since after Christmas and haven’t changed the jar yet. I just keep topping it up every morning once I use half of it to make breakfast. It has a mild sour taste similar to yogurt if anyone is interested. I am assuming the sour taste is lactic acid which stimulates the secretion of digestive juices and the proliferation of friendly bacteria etc. The buckwheat helps neutralise the phytic acid in the oats plus its gluten free.
I have also been making sourdough breads and plain yogurt. I have been meaning to make kraut but haven’t gotten round to it yet but this has spurred me on to do it asap!
For anyone interested I came across a very interesting Ayurvedic digestive aid recently by Conscious Foods called d’mix. Seemingly Indians chew a mix of herbs and spices post meal to aid digestion (none of us chew properly anymore). It contains fennel (carminative), sesame, flax, jaggery (unrefined, whole cane sugar), dhania dal (coriander seed core), hari patti (an Indian bitter leaf), peppermint, liquorice and ajwain (carom seeds). I plan to make my own mix soon once I get down to the local spice shop.
Again great thread!
[/quote]
Can you explain your oats/buckwheat thing? Why is it gluten free- unless you are specifically buying “gluten free” oats they tend to be produced in a contaminated facility? You are refilling both the oats and the buckwheat daily? I thought buckwheat was just another grain so you were mixing 2 different grains together but I’m not sure how that produces a yogurty-ferment.
.[/quote]
First off I use gluten free oats. Oats are very low in phytase whereas buckwheat is extremely high in phytase and one desertspoon is enough to neutralise the phytic acid in a serving of oats providing environmental conditions are optimal. When making sourdough breads lactic acid bacteria colonise the dough producing that sour taste, which is exactly what happens when souring oats, same process. You can jump start the process by adding in whey obtained from yogurt or a teaspoon of lemon juice. Weston A Price is my go to source for this stuff. The oats thoroughly break down over night and dont sit my stomach as they used to.
[quote]coolnatedawg wrote:
[quote]walkinbazooka wrote:
Picked up some of this from Wegman’s the other day.
http://www.wildbrine.com/product/X01-29
Fiiiiiiiiiiiiiiiinally[/quote]
How is it? I always stare at it when I go in but I can’t get over that none of them just have normal kraut taste…[/quote]
I quite like it. The dill flavor comes through much more than the garlic.
My BMs are still kind of hit or miss. I’ve removed all dairy and added real kraut. I’m trying to chew my food more, but that’s a pretty hard habit to start…
[quote]coolnatedawg wrote:
Yes, there is a lot to be said about how much we chew. I’m a pretty big guy so I eat a lot of food and when you eat so often, I have developed essentially a “scarf-it-down” mentality where I can eat a meal extremely fast. Unfortunately, that style may lead to some digestive issues as you don’t chew your food enough to aid the break down in your stomach AND the enzymes to break down food (specifically carbs) are in the salive produced during chewing. I’ve tried to be more conscious and I’ve seen the recommendation to chew each bite 30x before swallowing. “Chew your drinks, and drink your food” is the saying but it is difficult to correct my mouth. At around 15 chews I have a huge urge to swallow it so I have to be very conscious of that.[/quote]
I think chewing is a otally forgotten about element when discussing digestion. If you are chugging down protein shakes, liquid meal, etc you fail to initiate the first stages of digestion. I am guilty of doing this all the time and I have to make a concsious effeort to slow down and I can imagine most here are to. Eating your food like a dog, chomping down food, swallowing whole chunks will eventually mess up your digestive system. Chew your drinks and drink your food is a mantra I’ve heard Paul Check promote and he is right! I have also read that saliva continues to act on carbs when in the stomach, where once it was thought that saliva was nuetralised by stomach acid.
I also think eating sterilised dead foods is another factor contributing to poor digestion hence the introduction of fermented products could help readdress this problem
I love this thread
[quote]SLAINGE wrote:
[quote]coolnatedawg wrote:
Yes, there is a lot to be said about how much we chew. I’m a pretty big guy so I eat a lot of food and when you eat so often, I have developed essentially a “scarf-it-down” mentality where I can eat a meal extremely fast. Unfortunately, that style may lead to some digestive issues as you don’t chew your food enough to aid the break down in your stomach AND the enzymes to break down food (specifically carbs) are in the salive produced during chewing. I’ve tried to be more conscious and I’ve seen the recommendation to chew each bite 30x before swallowing. “Chew your drinks, and drink your food” is the saying but it is difficult to correct my mouth. At around 15 chews I have a huge urge to swallow it so I have to be very conscious of that.[/quote]
I think chewing is a otally forgotten about element when discussing digestion. If you are chugging down protein shakes, liquid meal, etc you fail to initiate the first stages of digestion. I am guilty of doing this all the time and I have to make a concsious effeort to slow down and I can imagine most here are to. Eating your food like a dog, chomping down food, swallowing whole chunks will eventually mess up your digestive system. Chew your drinks and drink your food is a mantra I’ve heard Paul Check promote and he is right! I have also read that saliva continues to act on carbs when in the stomach, where once it was thought that saliva was nuetralised by stomach acid.
I also think eating sterilised dead foods is another factor contributing to poor digestion hence the introduction of fermented products could help readdress this problem[/quote]
Well, it goes against everything we have been taught/taught ourselves in regards to getting big and bad. Force food down your gullet. If you are want for time slam a shake or a protein bar. I myself and still trying to find good quick solutions to a protein shake (haven’t looked too much into the BCAA route RDS mentioned). I normally have 4-5 meals a day and at least 1 shake so it’s hard to tell yourself to eat 30 chews per bite per meal. There just isn’t the time in the day!!
I think the obvious solution is to chew a little bit of your meal, spit as much saliva into a blender, dump all the food in there. Puree. Drink your meal. Add a little fermented stuff in as well and some glutamine, BCAAs, etc and you are set!
[quote]Mateus wrote:
I love this thread[/quote]
It’s one of the few threads I check on daily…
[quote]coolnatedawg wrote:
[quote]SLAINGE wrote:
[quote]coolnatedawg wrote:
Yes, there is a lot to be said about how much we chew. I’m a pretty big guy so I eat a lot of food and when you eat so often, I have developed essentially a “scarf-it-down” mentality where I can eat a meal extremely fast. Unfortunately, that style may lead to some digestive issues as you don’t chew your food enough to aid the break down in your stomach AND the enzymes to break down food (specifically carbs) are in the salive produced during chewing. I’ve tried to be more conscious and I’ve seen the recommendation to chew each bite 30x before swallowing. “Chew your drinks, and drink your food” is the saying but it is difficult to correct my mouth. At around 15 chews I have a huge urge to swallow it so I have to be very conscious of that.[/quote]
I think chewing is a otally forgotten about element when discussing digestion. If you are chugging down protein shakes, liquid meal, etc you fail to initiate the first stages of digestion. I am guilty of doing this all the time and I have to make a concsious effeort to slow down and I can imagine most here are to. Eating your food like a dog, chomping down food, swallowing whole chunks will eventually mess up your digestive system. Chew your drinks and drink your food is a mantra I’ve heard Paul Check promote and he is right! I have also read that saliva continues to act on carbs when in the stomach, where once it was thought that saliva was nuetralised by stomach acid.
I also think eating sterilised dead foods is another factor contributing to poor digestion hence the introduction of fermented products could help readdress this problem[/quote]
Well, it goes against everything we have been taught/taught ourselves in regards to getting big and bad. Force food down your gullet. If you are want for time slam a shake or a protein bar. I myself and still trying to find good quick solutions to a protein shake (haven’t looked too much into the BCAA route RDS mentioned). I normally have 4-5 meals a day and at least 1 shake so it’s hard to tell yourself to eat 30 chews per bite per meal. There just isn’t the time in the day!!
I think the obvious solution is to chew a little bit of your meal, spit as much saliva into a blender, dump all the food in there. Puree. Drink your meal. Add a little fermented stuff in as well and some glutamine, BCAAs, etc and you are set! [/quote]
Not having enough time in the day seems to be an issue with just about every facet of daily life nowadays. We dont even sit down with the family anymore because we have to be somewher else and its a sad state of affairs that is modern life!
Spitting into your shake sounds disgusting but I have been doing that. I will take a mouthful of my shake swill it in my mouth then spit it back in. It always reminds me of a tv documentry I saw when I was a kid where amazonian indians would prepare the village porrige in a similar fashion but they would leave this stuff ferment’ yummeh…
I’m gona make this stuff today ginger carrots
4 carrots grated, tightly packed
1 tbsp freshly grated ginger
1 tbsp sea salt
4 tbsp whey (the yogurt kind) or if you dont have this 1 additional tbsp sea salt
In a bowl pound the crap out of all of it to release the juices. Put into a mason jar. Press down until the juiices cover the carrots. Leave 1 inch between carrots and top of the jar. Cover tightly and leave in room temp for 3 days before popping into the fridge.
I’ ll let you know how it goes…
SO! guys I think I’ve sorted my issue, if not completely, then I’m on the way.
I’ve had far less lower abdominal bloating, since effecting a few changes, which I’ve listed below in (IMO) rough order of importance.
Over-chewing. Chewing all food to the point of boredom. Sore jaw. This makes sense in that it would increase the surface area for enzymatic reactions. Also with carbs (which are largely responsible for bloating in my experience) it secretes amylase in the mouth, I believe.
Betaine HCL. 5 with each of my 3 meals. We’ll see, but I think this helps. I will later try to phase this out, due to dollar-dollar implications
Ginger root. I’ve been munching this before meals eaten at home (and of course, over-chewing). I’ve found it helps dissipate gas (fart more, in the short term) and produce much stomach gurgling (get to work, stomach juices!!)
Megadosing glutamine and vit c. 3-4X10g glutamine, with 2g vitamin c each time, with 1l water. I think this helps move things along, softening my shit, and is conceptually probably only necessary as I’m dieting right now, so have relatively less carbs in my diet, so less ‘sweeping’ is going on to complete the quite high protein intake (which probably ‘blocks’ the system if you follow my logic)
I think that’s it. Simple. Effective
EDIT: I’ll come back and mention dietary changes, such as exclusions, as I have also focused on only eating stuff my body likes, most of the time
Food
Since a) dieting b) trying to eat only positive foods, I’ve really restricted what I eat. What I eat:
I do the same thing as slainge with oats+buckwheat, specifically:
In a bowl, combine 1:4 ratio of buckwheat:oats, mixed about, then add 50% of total weight in lemon juice (so e.g. 20g buckwheat, 80g oats, 50g lemon juice) then add boiling water which just about covers the mix. Cover and leave for 24 hrs (I prepare before bed then ‘carb backload’ the next evening afterr training. I eat mine with raspberries, banana, coconut oil and cocoa. It is delicious.
Chicken and spinach salads with apple cider vinegar, olive oil. 2-3 of these a day
Brown rice
Potatoes
Fish oil
And for now, that’s pretty much it, except for refeeds which are usually snackajack, frosties and rice krispie squares oriented affairs 
[quote]dannyrat wrote:
Food
Since a) dieting b) trying to eat only positive foods, I’ve really restricted what I eat. What I eat:
I do the same thing as slainge with oats+buckwheat, specifically:
In a bowl, combine 1:4 ratio of buckwheat:oats, mixed about, then add 50% of total weight in lemon juice (so e.g. 20g buckwheat, 80g oats, 50g lemon juice) then add boiling water which just about covers the mix. Cover and leave for 24 hrs (I prepare before bed then ‘carb backload’ the next evening afterr training. I eat mine with raspberries, banana, coconut oil and cocoa. It is delicious.
Chicken and spinach salads with apple cider vinegar, olive oil. 2-3 of these a day
Brown rice
Potatoes
Fish oil
And for now, that’s pretty much it, except for refeeds which are usually snackajack, frosties and rice krispie squares oriented affairs
[/quote]
Hey Danny.
Where did you get the info for the oats n buckwheat?
My understanding of the process is as follows…
One serving of oats plus a tablespoon of buckwheat (I usually add more) in warm water with a teaspoon of lemon juice (or whey (the yogurt variety)) and leaving it covered in a warm place for 12 - 24 hours. By adding boiling water you are potentially destroying the phytase in the buckwheat which is necessary to neutralise the phytic acid in the oats. A great resource for all this is contained in the book Nourishing Traditions by Sally Fallon and Mary Enig (John Meadows swears by Mary Enigs book on fats n Oils).
You should try adding in an egg or two when cooking the oat mixture on a medium to low heat, continuously stirring so as not to scramble the eggs. You’ll get a custard like consistency and it wont be eggy especially if you are using mashed banana, coconut oil and cocoa.
Look up no oats oatmeal for an alternative recipe http://mealplan.primalblueprint.com/recipe/no-oat-oatmeal/
Making good food takes time and effort, which I have slowly come to understand esp. now that I have kids and I want the best for them.
[quote]SLAINGE wrote:
[quote]dannyrat wrote:
Food
Since a) dieting b) trying to eat only positive foods, I’ve really restricted what I eat. What I eat:
I do the same thing as slainge with oats+buckwheat, specifically:
In a bowl, combine 1:4 ratio of buckwheat:oats, mixed about, then add 50% of total weight in lemon juice (so e.g. 20g buckwheat, 80g oats, 50g lemon juice) then add boiling water which just about covers the mix. Cover and leave for 24 hrs (I prepare before bed then ‘carb backload’ the next evening afterr training. I eat mine with raspberries, banana, coconut oil and cocoa. It is delicious.
Chicken and spinach salads with apple cider vinegar, olive oil. 2-3 of these a day
Brown rice
Potatoes
Fish oil
And for now, that’s pretty much it, except for refeeds which are usually snackajack, frosties and rice krispie squares oriented affairs
[/quote]
Hey Danny.
Where did you get the info for the oats n buckwheat?
My understanding of the process is as follows…
One serving of oats plus a tablespoon of buckwheat (I usually add more) in warm water with a teaspoon of lemon juice (or whey (the yogurt variety)) and leaving it covered in a warm place for 12 - 24 hours. By adding boiling water you are potentially destroying the phytase in the buckwheat which is necessary to neutralise the phytic acid in the oats. A great resource for all this is contained in the book Nourishing Traditions by Sally Fallon and Mary Enig (John Meadows swears by Mary Enigs book on fats n Oils).
You should try adding in an egg or two when cooking the oat mixture on a medium to low heat, continuously stirring so as not to scramble the eggs. You’ll get a custard like consistency and it wont be eggy especially if you are using mashed banana, coconut oil and cocoa.
Look up no oats oatmeal for an alternative recipe http://mealplan.primalblueprint.com/recipe/no-oat-oatmeal/
Making good food takes time and effort, which I have slowly come to understand esp. now that I have kids and I want the best for them.[/quote]
Hello mate, thanks for that. As to what I said, I was at work, and basically, chatting shit. I agree. I actually ‘bring water towards the boil’ but it’s definitely hotter than warm (at first, since I leave it for a during, during which time it obviously cools) but not actually boiling. I can’t recall where I read it first, Lipski’s Digestive Wellness maybe? And as to the lemon juice, I’m sure a but more acidity will help (and is delicious). Glad I’m not the only nut with random bowls full of oats in the cupboard! My housemates think it’s weird…but they are on the red bull/bread/chicken kiev diet…notworking too well so IDK what they think