Re: For how long should I continue to cook fruits and veggies
We restarted with intro diet a couple of weeks ago and are relieved we did. Chris has had stellar poops every day since and the rash behind his knees and on his bum are gone He now eats:
I think this is it so far. But, you know, I am bit foggy at the moment, as I stayed up far too late last night in an effort to have a little time to myself. I know these don't follow the stages exactly, but we have been adding one new food every 4-5 days or so and are watching carefully for reactions. So far, so good. We have revamped according to some great advice we got on my last post about his hyperactivity. Now, I have another question. I am not anxious to stop cooking his fruits and veggies, I am just curious to know how long I will need to do this for? Is it for many months after poops look good? I just need to get an idea so I can wrap my head around it.
i don't know i can answer your question but your post got me thinking
the rash could have been yeast which is means you will have to watch yeast spores in fruit, like i always cook blueberries cause they are always too loaded with yeast to ever eat raw
the skin is always a good mirror of the condition of the gut
cooking fruit is a bit of an art to cause there seems to be a just righ time to cook it like there is a just right time when it should be eaten uncooked
the right time to cook seems to be shortly before it is ripe enough to eat and can be surprisingly close to it
nothing worse than bananas cooked too early
an open blooms thread (july 06) on the introductory diet
What intro means to me...Take a group of foods you know your child does well with, which are easy to digest...don't make intro harder than it has to be.
Forget apple cider for now. I know BTVC recommends it, but it is a terrible yeast feeder. Forget grape juice and commercial gelatin...Jay doesn't have to have these, and grape juice can be a terrible yeast feeder.
Introduce a food once or twice within a few days, and watch for reaction, no reaction, try another food.
As you add more foods, start varying the diet. I know some people go on 4 days schedules. For us, we never did that, just eliminating foods we had trouble with and introducing them at a later date at a small amount with enzymes. Even though we do not strictly rotate, we do vary our diet, it is too easy to get stuck eating the same foods too often.
thats quite an impressive menu
i find that blueberries are high yeast so i fry them with a bit of beef fat making a rather yummy mixture of fluid and berry which seems to kill the yeast
am cooking a lot of fruit now to pasturise the yeast
the longer fruit has been in cold storage the worse it gets for yeats, in season fruit has this issue much less
i would be cautious of too much kale and spinach
skin/oral vitamin d, zinc and metafolin are key supplements in dropping homocysteine and reducing allergies or their potential
i don't have a concept of introductory diet, prefering a 'zero tolerance' approach with foods with issues and working on cooking methods, notions of seasonality and quality and supplier etc to have a 'steady as she goes' approach the continually solves issues on an ongoing basis evaporating the need for an 'introductory diet' anyway.
its very important to get this continual problem solving approach which the japanese call 'kaizan' so you are already onto the problem before it occurs so to speak
one of the benefits of the peacanbread board is that how well its working is public and its obvious that its real purpose is to provide certain women on that board with some daily occuaption in comfort giving on posts but if you follow it for a while it becomes obvious that 'introductory diets' and literal btvc do not work, or do not work well enough
its very freeing to realise that elaine gottschall is as flawed as the rest of us and you are on your own in making progress.
I wanted to get a discussion going about fruit and what role it should or should not have in a 'sick' persons diet. Andrew posted not long ago an article showing the essential nature of a certain amount of glucose being maintained in the body.
I have been lurking on the candidia website and they seem to believe that fruit is the root of all evil. I have had a diet both and with out fruit and simply do not feel right without a small amount in my daily diet. I also feel my blood sugar drops quickly without it as well. But I could be eluding myself and only think I feel better with a bit, just like sugar a holics 'think' they feel better with a daily dose of oreos and twinkies.
Would be interested to hear what greater minds than myself think about this issue. Is fat burning metabolism stunted when small amounts of fruit are in a diet? Is this the reason why I prefer to eat small meals through out the day?
there's no greater mind than thinking, observing and experimenting yourself
one of the travesties of todays culture is the way personal experience has been invalidated
fruit swings from nutritionally positive to negative depending on freshness, growing quality and how long it has been in the cool store
thicker skinned fruits like lemons seem to take up less pesticides, whereas non organic kiwifruit seem to absorb pesticides and fungicides very well
the longer in the cool store the greater the yeast and yeast spore burden of the fruit and the greater the decline in the the nutritional aspects, if the fruit was any good to start out with and a lot is not
i don't think the fat burning metabolism is stunted with fruit in the diet and more importantly the ready availability of the glucose that comes from the fruit keeps the gene expression enhancing brain cell function turned on.
the candida list will be a mould of non functional problem solvers like healing crow