tryska

andiesenji - i've been meaning to ask you for a while - what exactly do you do? do you live on a farm? do you have a business? you're like the home-makingest poster on here. i think it's fabulous!

careful monica - i may just take you up on that one day.

dhaniya. my mom was able to make that grow. and mint.

i'm so butch. i'm a risk-taker too.

as for hitler, he was mainly a methamphetaminarian. i doubt he had much of an appetite one way or the other.

yeah - that paper was 1999 right? and by all means keep up the good work with your research. that is an interesting question re: why the increase in celiac disease lately - i think still we eat a lot more wheat/corn now than we did in say 1900 because of the advent of processing food on a large scale, and Mr. Kellog et al. interesting thing, on a purely empirical basis - my roommate when i first met her was lactose intolerant. but as we've been living together for the last year or so, she has starting getting very bloated nad uncomfortable it seemed no matter what she ate. i advised on cutting out gluten, and sure enough, that's bene the culprit. she has no health insurance, so there's no definitive diagnosis of what's going on, but it was interesting to see theory in practice. for me autoimmune disorders are of particular interest because i've got autoimmune thyroiditis.

your work sounds fascinating btw - but i would look at "agrarian" type diets as well for some clues on the increase in allergies and bowel disease.

hee - i was going to give a warning about this pdf i ran across - but you should be able to understand it, Adam. it might give some insight: http://www.direct-ms.org/articles/FoodProt...utoimmunity.pdf

Are these any particular type of lectins? "Lectin" is a term for different classes of proteins that bind carbohydrate moieties and they are in pretty much everything, although some types are more concentrated in certain plant types. Legumes are pretty much full of them for instance, so if not eating cultivated grain due to lectins, what about legumes? well each grain has it's own lectin - ie wheat's is wheat agglutinin? i think is the name of it. they haven't come up with very exciting names for them it seems. and of course kidney's beans have another hemo-agglutinating factor or some such name. i don't eat legumes too much either. i mean if you go back and look at our paleolithic ancestors diets - if they came across oats or wheat, it was a rare thing and they might have taken advantage of it, but it was seasonal, and it was by happenstance. another thing that re-inforced this for me, in particular, is that recently i found that Indians are apparently practically genetically disposed to type 2 diabetes. (i don't know all the details - but i'm curious if it's morseo in the north or the south.) The North beign wheat-based, wheat lectin apparently mimics insulin, thereby messing with insulin receptors. edit: wheat's offending lectin is Wheat Germ Agglutinin.

i use brewer's yeast flakes actually - they've got a full range of Bs plus a very good amino acid profile. that's actually the only supplement i take (well magnesium and zinc too). if all of our meats were grass fed, we wouldn't have this problem tho *lol*. but yeah that's what i do - usually a bowl of oats with some berries in it in the morning. if i'm having a sweet tooth moment, then maybe some honey or maple syrup added.

you just don't eat grains. actually what i do is allow myself some everyonce in a while, but i try to stick with meats, veggies and fruits.

well no i wasn't joking. from an anthropology standpoint, as you watch, for instance, corn domestication spread accross the globe, you see pitting from rheumatoid arthritis start showing up on skeletons. other grain-eating/growing areas have higher prevalance of other auto-immune disroders (rye is a big one - i can't remember whether it is MD or CF tho). the lectins in grains that make them that we have to cook the sh*t out of them before we can digest them properly, cause a lot of problems over the long-term to bodies that weren't really designed for day in day out grain-eating.

i love plugra, but i really wasn't all that impressed with VB&C butter. i wonder why that is? most people rave about it.

considering all the side effects of a purely vegetarian diet, i'll stick with omnivore myself. with the added caveat of not eating cultivated grain. i mean if we really want to talk about natural v unnatural.

glad you had a great trip anyway maeve! and welcome home

*lmao*!!! no i didn't mean grinding myself. i'm jsut trying to figure out, what the best option is for raw-feeding my cats. whether i should grind my own meat and bone, get my ground meat, organ and bone delivered, or get premade meals from a supplier down here. so far getting delivered meat, and get premade meals are about the same cost. and it seems that grininding my own would be the same cost too - especially when considering the hassles of finding organ meat these days.

hmm. and i do have a dishwasher. i'm still trying to figure if grinding myself would be worth it.

so here's a question on grinders.....how difficult is it to wash these bad boys after the deed? (the reason i ask - i have a double stainless VERY shallow sink.)

hee hee. i find it ironic. i was reading through it yesterday vicariously enjoying clam strips with him.

well i was checking out holly moore's site yesterday - this might help: http://www.hollyeats.com/NewEngland.htm

i adore cucumber sandwiches. who would have thought butter and cucumber taste so good together?

give blood once a month and that should resolve the overabundance of iron problem.

definitely tom kha gai, but only if the chicken has actually been cooked int he soup. i'm really getting tired of bland precooked chicken being added to sauces, curries, and soups that call for it.

perhaps this link will help? http://www.abcatl.com/restaurant/restaurant.htm i have no idea what makes cantonese different from mandarin but there is a a resto with shang hai in it's name in the cantonese section.

it's alright alacarte - i'm gonna go with the hypothesis of nomads with milk stored in sheeps stomach for accidental discovery. but then what of blue cheese. who said, "ah damn the cheese has gone moldy, let's eat it anyway"?