Yes, 35 weeks now and it’s flying by! I wanted to post a little about my experience so far through this bizarre and wonderful time. After working with women for years, tuning their food habits through the pre-conception, pregnancy and new-mum stages, and liking to think that I knew a fair bit about it all on the biochemical side, going through it first hand has taken my understanding to a whole new level. It’s kinda like: “Aaaaah, I get what they meant now!“
I’m very grateful that I wasn’t afflicted with harrowing morning sickness or the vomits. I only had 4 weeks during the first trimester of feeling a bit “off and icky” with food aversions that turned me right off the foods I normally devour happily. All of a sudden, bone broths, fruits, cheeses and even chocolate were not at all appealing. Day by day it was a challenge to fathom what might satisfy me (and on some days it was simply about getting energy in in almost any form!) The inner chatter (or should I say arguing) between the “nutritionist” and the “vulnerable pregnant woman” in me during that month was, well, interesting! But then like a flick of a switch at week 12, I was back to normal. Thank goodness. It was a fascinating lesson in the power of hormones and inspired me to dig deeper into the topic of “morning sickness” and other pregnancy nutrition considerations. Read more of this post …
Tags: calcium, detox, Dr Tom Brewer, eggs, estrogen dominance, fertility, Gelatin, milk, morning sickness, polyunsaturated fats, pregnancy, progesterone, protein, Ray Peat PhD, raypeat, real food, salt, thyroid, tombrewer
Here is a collection of research notes, insights, scientific explanations, and clinically-founded conclusions, concerning the importance of sugar. And when I say sugar, I’m referring to the simpler carbohydrate comprising glucose and fructose; a.k.a. sucrose. In nature, this is the carbohydrate found in ripened fruits, beetroots and certain other well-cooked root vegetables, pure honey, and dare I say it, cane sugar. *For clarity, I’ve added a quickie summary of the categories of carbs at the end of this post.
Confusion and ignorance surrounding “carbs”, that the complex ones are “healthy” while simpler ones are “unhealthy”, or that we should exclude this macronutrient entirely, has gotten us into serious metabolic strife. We’ve been so ill informed that it’s come to the point where even fruits, those nourishing, restorative, pro-metabolic, digestible (and delicious) jewels of nature, are damned. We’re told carbs are carbs, sugars are sugars, ignoring the fundamental biochemistry of all the very different carbohydrate forms. Whole grains are so wrongly glorified while orange juice is put on par with Pepsi. And where has this gotten us? Fat, diabetic, hypothyroid, inflamed, adrenalised and reproductively-challenged.
Read more of this post …
Tags: anti-ageing, carbohydrates, dontquitsugar, estrogen dominance, fertility, fruit, ketogenic, ketosis, low carb, metabolism, naringenin, polyunsaturated fats, Ray Peat PhD, raypeat, real food, sugarisnotpoison, sugars, thyroid
I have a gripe.
When did people (or certain “health” enthusiasts) lose their identity to their nutritional persuasions, and begin to define themselves by whatever popular food philosophy they follow?
“Hello, my name is (Jack/Jill) and I am a _______ (fill in the blank) Vegetarian / Vegan / Paleo / WAP / Macrobiotic / Raw-foodist / Primal …”
At an organic “health-food” convention I attended a few years ago in New York, I met a young man who introduced himself as being “85% Raw Vegan” and then proceeded to ask what “percentage” I was? I responded (baffled) that I hadn’t calculated that lately, ah sorry.
Have we modern Westerners gone mad? Read more of this post …
Tags: digestion, Paleo, Raw Food, thyroid, Traditional, Vegan, Vegetarian
Healthy cooking starts with healthy, safe, non-toxic pots and pans. It seems counter-productive to go out of your way to buy fresh organic produce and take the time to chop and delicately cook it, only to use cookware that leaches some noxious heavy metal or toxin into the food.
Recently I decided to clean out my kitchen and discard some tired old pots and pans. I wanted to make sure I was going to replace them with the safest cookware so I’ve researched all materials and brands available. Here’s what I ended up choosing…
Silit is a brand from Germany. It’s cookware range is made using their ‘Silargan’ ceramic coating, which is described as: ” … extremely durable high-tech ceramic is not only ultra-hard, scratchproof and non-abrasive; it is the cookware material predestined for wellness cuisine. It is anti-bacterial, very hygienic and neutral to taste. It is equally suitable for cooking, serving and storing foods. Moreover, Silargan is nickel-free and thus first choice for persons with allergies”. And they’re good looking to boot.
Nickel is commonly allergenic (showing up as contact dermatitis) but can be destructive and ageing in accumulation even for those not technically “allergic”. It is a heavy metal that, just like lead, mercury, cadmium, produces free-radicals. All heavy metals are very toxic, potent enzyme poisons and cross the blood-brain barrier, causing diseases like Alzheimer’s, ALS, MS, etc. Nickel has been shown to be more toxic than mercury (source: Ray Peat).
Read more of this post …
Tags: 18/0, cast iron, cooking, cookware, detox, free-radicals, heavy metals, home cooking, iron, MS, nickel, Non-stick, PFOA and PFOS, Raco, Ray Peat PhD, Silit, stainless steel, Teflon, tools
You might’ve heard me mention gelatin in previous posts. My clients hear me go on about it all the time. So what’s so beneficial about it?
Gelatin is basically the cooked form of collagen (the stuff women pay big bucks to have injected into their faces to keep skin plump). Traditional diets were gelatin rich. Muscle meat was not generally eaten on its own like it is today; a whole joint was stewed – the muscle, bone, skin, connective tissue etc. altogether, with the full spectrum of minerals and amino acids in one meal. These days we throw away all the good bits. Incorporating bone broths is one way to replace the missing nutrients, but gelatin is a handy addition that completes the amino acids we need to down-regulate inflammation. Read more of this post …
Tags: anti-ageing, Anti-inflammatory, bone broth, digestion, estrogen dominance, Facebook, Food Matters, Gelatin, Great Lakes gelatin, home made, Jelly, Ray Peat, thyroid
I love curries but find it so frustrating when I look at the ingredients of store-bought curry pastes. Even the most authentic and ‘organic’ mixes contain canola / cottonseed / sunflower / ‘vegetable’ oil as the base which rules it out for me. But as long as you have a good selection of fresh spices, it’s easy enough to whip up your own from scratch, with all the heat and depth of flavour, but without the damaging PUFAs.
Here’s one I adapted from a traditional Indian recipe. It was delicious, easy to make, and had real kick (you can lessen the chilli if you prefer it milder). Read more of this post …
Tags: bamboo shoots, coconut oil, estrogen dominance, home cooking, polyunsaturated fats, seafood, thyroid
I’m not a fan of nuts. I started out a bit of a nut eater, used to love my handful of raw almonds or home-made almond milk, thinking I was doing myself good. I’ve found that they would disturb my gut if I ate more than just a few, even if I diligently pre-soaked and dehydrated them, due to their abundance of starch as well as their anti-nutrients. After further research over the years, and learning more about fatty acids, I definitely do not view them in some therapeutic way like so many seem to. I don’t class them as a “health food” … or even as “food” for that matter, not for humans anyway.
Phytic acid is the storage form of phosphorus found in many plants, especially in nuts and seeds, and also in the bran or hull of grains. Although herbivores like cows and sheep can digest phytic acid, humans can’t. This is bad news because phytic acid strongly inhibits mineral absorption in adults – especially iron and zinc. Studies suggest that we absorb approximately 20 percent more zinc and 60 percent more magnesium from our food when phytic acid is absent. Read more of this post …
Tags: anti-nutrients, chocolate, digestion, milk, nuts, polyunsaturated fats, thyroid
How well do you sleep?
I was recently asked to comment in a magazine about the ‘benefits’ of taking melatonin for sleep. It’s not something I’d recommend at all, but is commonly taken by those struggling with insomnia, to help them get to sleep, and/or stay asleep. Read more of this post …
Tags: anti-ageing, estrogen dominance, hypoglycemia, insomnia, milk, raypeat, sleep, sugar, thyroid
The simplest and cheapest hormone balancing tool. No excuses not to incorporate this into your mornings.
As found by Ray Peat Ph.D in the 1970s, with his research into hormones and anti-ageing, a medium sized raw carrot, or its equivalent, eaten daily can lower anti-thyroid and inflammatory substances, reduces liver burden, assists the GI tract and liver to detoxify endotoxin* and estrogen.
Raw carrots (and bamboo shoots also) contain unique fibers that don’t feed bacteria, which means they lower inflammation. They also bind to and eliminate unused hormones like estrogen, lower serotonin and histamine, which in turn lower the body’s need to produce cortisol (catabolic stress hormone). Ultimately this increases the efficacy of progesterone and testosterone. These fibers work much in the same way to bind toxins as charcoal.
A carrot salad daily, aids the body in its natural detoxification process. Apparently when grated length-ways (but not put through a blender) enhances the effects of its fibers. But if you can’t be bothered grating; just eat the darn carrot!
Best eaten on an empty stomach before a meal or snack, preferably before midday: Eaten with a meal can lead to hypoglycemia in some people as it will slow the absorption of nutrients from other foods (raw carrot fibers can inhibit the absorption of certain minerals if eaten with other foods).
Whether you struggle with estrogen dominance, low thyroid function, inflammatory conditions, bacterial overgrowth, constipation, liver issues or the usual repercussions of a stressful life, this should be an essential daily routine, just like brushing your teeth:
Recipe … Read more of this post …
Tags: anti-ageing, breakfast, detox, endotoxin, estrogen dominance, Ray Peat, thyroid
There’s been a cheeky photo comparison circulating the internet, comparing these two food-obsessed ladies: Gillian McKeith (age 51) and Nigella Lawson (6 months off 51)
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Tags: anti-ageing, beauty, chocolate, home cooking, real food