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Starting A2 dairy testing

Sunday, March 17, 2013

We have three bottles of raw full-fat jersey cow milk, all from different cows this week. This morning I tried about 1/4 cup of a cream/milk mix in an extra large cup of decaf coffee.
My pulse was between 68 and 72 before while sitting still. It went up a few beats to about 75 while I was drinking, then went back to 68-72 a few minutes later. So it looks like I could tolerate the milk from cow number 1 without any trouble. Very encouraged by this I decided to have a bit of a dairy party and made myself some berries with goat yogurt and nuts which I also tolerated well without and raise in heartrate. Later in the day I had one more serving of the same milk as in the morning and still no sign of a reaction.
Later in the day I was starting to look at some cheese made by the same dairy we get our milk from. I may experiment with making some cheese soon. For now I will stay with making yogurt or kefir with some of the extra milk we have.
Tomorrow the experiment will continue with the milk from another cow.

  Member Comments About This Blog Post:

CATHYGETSFIT 3/22/2013 3:49PM

    Interesting; Good luck with the testing. That's awesome that you can work directly with a local dairy farmer on this! emoticon

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KAPELAKIN 3/22/2013 9:09AM

    Wow, that is great! Thanks for making me aware of the A1/A2 milk, it's on my list to read up on.

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HOUNDLOVER1 3/17/2013 12:08PM

    Thanks for the comments. The cows are not ours but are owned by a small family farm in our area. They have been wonderful to work with. We buy between 2-3 gallons of milk a week for our family.

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SWIMLOVER 3/17/2013 9:53AM

  Best wishes with the testing!

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DOLPHINSINGER72 3/17/2013 3:54AM

    Good luck with the testing. That is so awesome that you have dairy animals. :)

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DOVESEYES 3/17/2013 3:06AM

    It will be interesting to see how you go on the testing.

y Living Team

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More info on the A1/A2 controversy

Wednesday, March 13, 2013

I thought I would link the webpage of the author of "Devil in the Milk" to allow people to do their own research on the topic:


As more people become knowledgeable about this topic I hope that more research is done on the issue and that funding from independent sources will become available.

I am also considering starting a Spark team with the topic of exploring dairy alternatives, both other dairy options and non-dairy options. If anyone is interested please send me a spark mail and we can talk further. emoticon

  Member Comments About This Blog Post:

MOMMYTO3PLUS 3/15/2013 2:41AM

    I make homemade coconut milk from dessicated coconut flakes, and homemade hemp seed milk. Add a couple dates or some raw local honey and it's very delicious. Everyone in our house likes it, from the "I'll try anything once" toddler to the super picky husband (and the 12.5 and 15 years old in between).

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CATHYGETSFIT 3/14/2013 9:59PM

    I will be looking in to this more. If you think you can get enough people together to form a team there is a chance I'd be interested. I don't know what alternatives there are to regular cow's milk besides soy, almond, rice and of course organic cow's milk.

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NASFKAB 3/14/2013 6:53AM


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DOVESEYES 3/13/2013 11:30PM

    Research is always a great idea.

Country Living Team

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-LINDA_S 3/13/2013 5:29PM

    Thanks, Birgit! Might be an interesting team.

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Tuesday, March 12, 2013

Thank you to Woubbie from the Low-carb team for making me aware of this very good blog post about what causes hypothyroidism and how to treat it:



And here is the whole list of blog posts by Chris Kresser about thyroid health. I have not read them all and don't know if I agree with all of them but definitely worth looking at if you are suffering from thyroid issues and all your doctor is willing to do is treat the symptoms with thyroid hormone.


I would love to hear from people who have experienced improvements in thyroid issues with diet changes. For me going low-carb and gluten-free has made a lot of difference. emoticon

  Member Comments About This Blog Post:

BOPPY_ 3/14/2013 1:03AM

    I've been hypothyroid for 21 years. Synthetic thyroid hormone seems to do the trick for me.

This runs in my family. Both my grandmothers, and my mother was hypothyroid.

Wish you the best,

Lee emoticon

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FREELADY 3/13/2013 12:11AM

    Thank you! This is so valuable to me!

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NH_MOM 3/12/2013 10:05PM

    I was diagnosed with thyroid cancer at the age of 26(I'll be 38 this fall). I had a total thyroidectomy followed by the radioactive iodine to kill off any remaining thyroid. I spent a year or so finding the right dosing. I started on levothroid and now I take levothyroxine(probably the same thing). I don't think I took synthroid, that I can remember. I can tell you that meds don't even come close to making you feel like you were before the thyroid issues. I've been on the same dose for years with one exception. My PC doctor saw my levels and decided I needed to switch doses. I did and after 2 months I wanted to go back. My levels are kept somewhat suppressed due to the cancer - it was a papillary carcinoma with a follicular variance. If I go lower than 150 I have fatigue, have episodes of depression and sometimes have feelings that killing myself could be a fun/interesting thing. Yeah, the last one is not fun. Can you imagine driving down the road and then all of a sudden what it would feel like/happen if I just pulled the wheel & went off the road? Or even better sitting at the computer and all of a sudden thinking about slitting my wrists. Thank God I was enough in my right mind to do something about it. I read the first 2 articles and it doesn't seem to apply since I don't have a thyroid. I haven't noticed any foods affecting things, but again I think my case is different. You definitely need to find a good doctor. My 1st one was more focused on diabetes than thyroid, IMHO. I told him I had read some stuff and I was trying to see what he thought and he told me not to believe what I read on the internet. Well, I had read a book by a lady who had thyroid issues and had done tons of research. He was basically blowing me off, I was almost in tears. I like the doctor I have now, but there are times I feel he could do more. Most doctors only order 2 of 4 different tests for thyroid function. I'm so tired right now I can't remember them all(baby didn't sleep well last night). Sometimes one looks normal to you see the others. I guess I have been pretty lucky. I have a 1/2 to 1 % chance of the cancer returning. I have 3 beautiful, healthy kids(ages almost 7, 5 & just turned 1) and I'm healthy/fit(or getting there lol still have about 7lbs of baby fat to get rid of). Thanks for posting the articles and I hope you don't mind that I posted my "story".

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CINDYAST 3/12/2013 7:48PM

    I should start out by saying I only had time to read the first article. I have hypothyroidism, started on levothyroxin approx. 3 years ago. My symptoms were greatly decreased when I started the meds. I had hair loss (which I consider to be the WORST symptom) awful skin itching- at times my skin felt like it was crawling, brittle nails, heavy periods (still a problem), feet and hands cold, I could not lose weight no matter what I tried, etc., etc. I had not heard about gluten being an issue, so I found the article interesting. I've never had problems with gluten, digestive wise, so am unsure if this pertains to me. I'm starting with a new doctor next month and will be interested to get her take on this.
Thanks for sharing.

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JSTETSER 3/12/2013 6:07PM

    I find this very interesting. I don't have thyroid problems, but I'll be checking back to see what people post.

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CATHYGETSFIT 3/12/2013 5:48PM

    Cool! emoticon for posting! I don't have hypothyroidism because of Hashimoto's disease or anything like that. I have hypothyroidism because I no longer have a pituitary gland that sends signals to the thyroid to produce more or less. So, my case is not your ordinary case of hypothyroidism. That being said, since I rarely eat bread anymore I do feel better. Since going low-carb I feel better as well. It's hard to get gluten-free where I live unless I buy it online. So, I've never had anything that is gluten-free. I've read the first two articles you posted but haven't read any of the others yet.

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Straight sugar - straight grain

Monday, March 11, 2013

This is a continuation of my blog from yesterday.
Some people responded to me on the blog or privately stating that they do in fact like straight sugar or grain-products like bread. Others said that it is only the combination of these things with other foods that make them attractive or that things like bread or rice function as a filler, a buffer, or to clean the palate between different tastes.
Using grains as a filler is something that I am very familiar with as I have done this for many years. It seems that the price for grain is low enough, at least for white flour, that it is possible to get lots of calories for relatively little money. This is a good thing for people who are extremely poor and/or close to starvation and is an issue for a significant percentage of the world's population. The interesting thing is that obesity affects more people worldwide than starvation now.
Concerning the use of grains and other starches like rice as fillers some of this is cultural and it is good to become aware of this fact and to make a conscious decision if giving in to cultural pressures is worth it for us.
For people who enjoy the taste of plain (even if fancy/gourmet) bread or of plain rice or of plain sugar I would love to know what that experience is like since I have never had it.
Does this enjoyment lead to a food craving an hour two later (indicating a possible addiction) or is it the taste, texture or the act of eating that makes it feel good? How does the experience of eating these plain foods compare to eating high-fat or protein foods, maybe meat, or avocado or nuts, or fresh, raw foods like vegetables or fruit? Which is more pleasurable and when? Does the association of bread with other things like butter, or jelly or cheese or even pizza toppings bring about good feelings even in the absence of these things just because the brain has been trained that way? Is the fact that a lot of these foods are very convenient and easy to prepare and/or store and the fact that they are therefore always handy make them useful to satisfy unplanned cravings between meals?
Lots of questions, I know, I thought they might in part be helpful to find out what makes grains and sugar so irresistable and how to make it easy to do without them.

One book that has some of the answers to this topic is this:


  Member Comments About This Blog Post:

FREELADY 3/12/2013 2:25PM

    I am one of those people who loves bread completely by itself. I definitely see an addiction element present.
-- now that I abstain from wheat, I can forego bread. Many events serve only pizza; I can ignore it. Church dinners always include hot soft rolls; I can ignore them.
-- when I ate bread, I NEVER got "enough." I would stop eating after 3 rolls just from some remaining shred of self-respect, not because I was satisfied.
--I would eat it secretly
--I would buy a package of hamburger buns and eat three. This is the bottom of the barrel in the category of bread items, yet I craved them.
--before I stopped eating wheat, I thought about food all the time. I did exercise a lot of self-control, but it was agony. By God's mercy I only got up to 90 pounds overweight. I lost 35 pounds 3 times and gained it back. I lost 57 pounds and gained it back. Now I'm down 25 pounds from my highest, but it is an entirely different experience since I don't eat wheat, and eat plenty of meat, healthy fat, fruits and veggies. Some yogurt, some cheese. It's still hard work, but do-able. I can eat this way the rest of my life. Trying to lose weight with a bread/sugar addiction was awful.
--you are correct that additions are a significant element. Yes, I craved bread plain and would eat immoderate quantities, but I would eat MORE with additonal items, flavorings, etc.
--in my case there are certainly emotional elements and habituation elements, but I am personally convinced that there is a chemical addictive response that enters in.

I don't speak up very often on your blog or page, but I am a silent fan. I truly appreciate how informative and insightful you are about nutrition topics. Thank you for the benefit and inspiration you bring to so many of us.

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FLAMENM 3/11/2013 10:52PM

    For me, eating is about the flavor and texture. And how those play together on my paplatte. I do honestly like a good rustic fermented sourdough bread. I love teh hard crust and the chewy-ness of the soft inside and how it melts in my mouth. But I can eat 1-2 slices and not eat any more. But plain old white bread - can't stand the stuff.
Pasta for me is just a delivery system for the veggies in the sauce. I think pizza is too doughy, except for extremely thin crusts. And I don't like cheese on pizza.

But sugar and salt I can taste miles away. And I don't use a lot.

But a oiece of bread is tastier to me than most meats. I just don't enjoy most meats. It's a tecture thing for me. I detest chicken. not so crazy about beef. I eat mainly lamb and bison. And lots of fish.

To me, this is an area where your mileage may vary. What works for one body and set of taste buds may eb awful for another.

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VHALKYRIE 3/11/2013 8:09PM

    I don't get cravings or out of control hunger any more. I eat small amounts of bread and starches on occasion - a far cry from the 3-5 servings per day I used to eat. If I eat too much, then yes, that can happen. Personally, I can't stay very low-carb for long. The potassium drop can be scary, and I don't like to manage it with supplements. I prefer carb cycling where I cycle high and low so I can replenish potassium stores naturally with sweet potatoes or fruit, my carb of choice. Also, my focus is more on maintenance these days instead of weight loss.

Salt, fat and sugar in the optimal proportions on food make us go "yum". Our taste buds are highly sensitive to desire those three things. Lean meat without salt or fat can taste bland, too. I eat a lot of avocados, but without salt I'd be less enthusiastic about eating it.

Comment edited on: 3/11/2013 8:21:19 PM

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KICK-SS 3/11/2013 7:58PM

    I agree with you, I've gotten to the point that if I think "bread", I think "gummy" or "doughy" - Same with crackers... There's nothing more bland than a piece of bread or a cracker without salt - that tells me it's the salt that's giving the flavor, not the bread itself. So... put a few grains of sea salt in your mouth - Same effect!! (Why do the manufacturers always put such enticing toppings on them? They may not sell it if they'd just sell them plain).

I think most of us think of bread and ~~~ rather than just bread. Be it bread and butter, bread and peanut butter, bread and (name your favorite topping)..

And I'm not saying I'm perfect, but for the most part, bread isn't in my thoughts anymore.

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DOVESEYES 3/11/2013 7:51PM

    great informative blog--thanks for sharing its a fascinating topic

Country Living Team

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GLC2009 3/11/2013 5:51PM

    i think it's also interesting to note that there is more obesity than starvation and that alot of obese people suffer from malnutrition.

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WOUBBIE 3/11/2013 3:55PM

    One thing to consider is that some people's enzymes might work more quickly than others, and the wheat flour that tastes "pasty" to me tastes sweet and delicious to someone else.

The starch in the flour is converting directly to glucose in the mouth by the action of the enzyme amylase, which is found in saliva. Anyone can demonstrate this by putting a (no salt on top) saltine in their mouths and allowing it to dissolve. In less than a minute the flavor changes from bland to sweet.

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NASFKAB 3/11/2013 2:14PM

  cutting down on bread, rice

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GR8ERJOY 3/11/2013 1:24PM

    I do enjoy both sugar and bread. Too much and agree that it is something to be mindful of because neither has any real health benefit. I'm not sure I can answer all of your questions, but I can say that a good, crusty Italian or French bread tastes great to me without anything else on it. I love the crunch and the chewiness. It usually has a touch of a salty flavor to me. I also love it with butter or oil. All good.

With sugar I like the sweet sensation that spreads through your mouth. I hate admitting that I would absolutely eat plain sugar or sugar cubes and enjoy it. It sort of dissolves in your mouth.

I'm not advocating either of theses habits/choices/addictions mind you. In fact I'm working hard to break both of them. I was just intrigued by the notion that they are not enjoyable. I really hope that if I can abstain from these habits long enough, I'll feel as you do.

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Grains are hard to give up? Really? Or sugar, for that matter

Sunday, March 10, 2013

The only reason I can find for that is that grains and/or the combination of grains are addictive. Because I just can't imagine that grains alone taste that good to anyone, maybe neutral, but not so good that they are hard to give up.
Think of wheat in any form: whole kernels, whole wheat flour or white flour. Then think about anything you can make from just wheat and water. Does it really taste that good? Let's even add some salt and some yeast so you can make bread. Does bread alone really taste that great? Or is it really the things that we eat with bread that makes it tasty: butter on top, meat, cheese and veggies to put in the sandwiches, peanut butter and jelly, chocolate spreads, now all that makes the bread sound a lot better. Even just bread dipped in olive oil with garlic is pretty good. But bread by itself or pancakes made just with flour and water taste incredibly bland, something to fill the stomach in a real emergency. So given all the dangers of eating grain, in particular the very high carb content, why not have all the other things that make grains taste good instead: milk, eggs, meat, olive oil, butter, vegetables, even dark chocolate, garlic and herbs.
The same really goes for rice as well. I ate at a Chinese restaurant the other day and the portion were plenty big for two people even without the rice, just meats and veggies and a yummy sauce.
The same actually goes for sugar as well. Sugar by itself is not that great. Just see if you could eat about 5 teaspoons in a row by itself and really enjoy it. But if you add dairy, eggs or nuts and other high-fat items and other flavors it gets interesting. So the same thing applies. How about having all those other things and using a healthier sugar substitute if you must have the sweet taste. For most people sugar alcohols like Xylitol or Eryhritol and also Stevia are better options than sugar. And maybe you will find that the sweetness can be reduced gradually to where very little sweetness will go a long way. At least that has been my experience. emoticon

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CATHYGETSFIT 3/14/2013 10:09PM

    For some reason I didn't see this blog. I would agree with you that it's not the grains alone that taste so go it's the toppings or whatever is combined with it that makes it taste good. Oddly enough, I haven't had as much of a problem giving up bread, pasta, etc... as I thought I would.

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TWAYGOH 3/11/2013 5:24PM

    The primary thing about bread for me, that I miss, is the chewy. Yes, all the additives make it tasty, and I agree, it is definitely addictive to me, but I recognize that when I cut it out, I feel better, have more energy, and end up getting more actual nutrients from eating more veggies and real meat. But, I miss the chewy. Which is why i LOVE the flax muffin in a minute recipe. Love it. Gives me that chewy, gives that base to put other things on, and doesn't give me the negative side affects of wheat intake. Beyond all that, it actually does give me nutrients that I need, between the fiber and the protein in the egg.

Comment edited on: 3/11/2013 5:26:41 PM

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LOVESTOWALK49 3/11/2013 4:24PM

    I love bread with or without things on top. Bread is great with oil, jam or butter. Good bread is great without anything. I also love candy. I have no intention of going without bread or sugar. I need the energy.

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HOUNDLOVER1 3/11/2013 2:09PM

you are right that Europeans make some really good bread. I grew up in Germany and had access to it all my life. Still, for me they hold no attraction unless I put stuff on them unless I'm very hungry. There are no many artisanal bakeries in the US that make bread just as good or better tasting than what I grew up on, but still, I would like the crunch, but I can get that from eating things made with nuts.

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ROSEWAND 3/11/2013 2:04PM

    Actually really good bread stands on its own. It
tastes wonderful. My mother's homemade bread
hot out the oven was divine. The little artisan bakery
near my house makes great french baguettes that
need no topping to taste great. Fresh and crusty
on the outside while soft and delicate on the inside.
The baker's uses his mother's sour dough starter
to make his breads. He has wonderful multi-grain
breads as will.

I love bread i.e. really good bread. Always have and
always will. One of the first things one notices in
Europe is how good the breads are. Most
Americans have never had the opportunity to
experience the joys of real bread without conditioners
and additives.

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NAYPOOIE 3/11/2013 12:37PM

    I'm with you 100% on grains, but frankly I find straight sugar to be wonderful. Slightly modified sugar is too (cotton candy, hard candy). i have a horrible sweet tooth.

I'd really like to figure out a way to make a sourdough oopsie.

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JSTETSER 3/11/2013 12:25PM

    You always make me think....
Thank you for this thought provoking post1

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-LINDA_S 3/11/2013 10:37AM

    Funny, I was just kinda missing bread of sorts. Like a really good BLT. No, putting everything between lettuce won't do it for me. Since I don't seem to react to dairy, I think it's time to experiment with oopsie rolls in some different shapes...I just find it hard to imagine how they end up solid enough to put stuff on...

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KICK-SS 3/11/2013 12:16AM

    I have to agree, I think that bread has became the "tool" for so many other things - all of the things you can make with bread... bread puddings, croutons with butter of course, sandwiches, crisp breads, toast, french toast - all of these usually have something on them - jellies, butter, fruit preserves etc. The flour is the vessel for the beginning of so much more - or the flour, if you will - flour to make cakes, cookis and all those things.

If we ate JUST bread, no adornments, no flavorings, so salt, no toppings, etc. - I think it would be much easier to give it up. I used to have a problem when I'd want a sandwich - I had this meat, cheese, lettuce, etc - but just thought I had to have bread to put it over those toppings. I think it would be easier for a lot of people to give up if they would just think of bread as "a ball of dough" - doesn't sound near as appetizing does it?

Once I got used to not eating bread or having bread as a carrier for so many other things, I did a whole lot better... I very seldom eat bread any more. I eat a few 100% whole grain crackers (AkMak) no preservatives or anything in it, I don't just sit and eat them like I used to do with Saltines, Ritz crackers or whatever - they don't have all that much taste all by themselves... don't have thos habit forming chemicals and stuff in them.

I can say I'm about 99% grain free at this point - grains of any kind.

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FLAMENM 3/10/2013 10:35PM

    I actually have tasted great bread. When it's homemade with local artisinal red hard wheat, oh it tastes so good. But not good enough to eat all the time.
I think a lot of grains are used as filler. It takes effort to plan a meal. breads and grains can be a nice filler and tie-together.

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VHALKYRIE 3/10/2013 10:28PM

    People who say that they can't give up bread baffle me. While I believe some of us are more sensitive to grains than others, the abject refusal and resistance is odd. I used to eat Cheerios every day for breakfast, and the other day when I tasted one, I was like, "What was so good about this?" Was I eating it because I liked it, or because it was supposedly endorsed by the American Heart Association? I eat small amounts of bread and starches, but nowhere near the supposed 4-6 servings per day that was the standard dietary recommendation. I eat it occasionally, but if I had to, I absolutely could eliminate it from my diet if it was coming between me and my goals.

Comment edited on: 3/10/2013 10:28:51 PM

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CINDYTW 3/10/2013 10:08PM

  I do struggle with this, because when I eat say, a lettuce wrap for breakfast it does not hold me over as long and isn't as satisfying as a GF breakfast sandwich on a Rudis wholegrain roll. I know it probably isn't best for me, but I feel more satisfied and snack less this way. I am working it out. I KNOW low carb and Paleo are best, but I have had a struggle with it lately.

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WHEAT_ON_TRIAL 3/10/2013 9:49PM

    I would say it hasn't been difficult giving up grains this past week for exactly what you've shared - it's all the other stuff that goes with it that's just as tasty! Went to an Italian restaurant yesterday and had the best spinach salad - goat cheese, chicken, craisins, pumpkin seeds, tossed in olive oil. My husband offered me a bite of his pulled pork sandwich, but I was able to say no and didn't feel like I was missing out because I loved everything else I was eating!

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HOUNDLOVER1 3/10/2013 9:47PM

    Wow, great example Woubbie. emoticon
Lindiemae, I love how you use the word "ingrained" emoticon

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LINDIEMAE 3/10/2013 9:37PM

    REally good blog and really good questions to get us to think why these things are so important in our diets, or food management. They are because they have been ingrained into our psych - via tv adds, other forms of media, and worst of all governments who push to have a serving of so many grains a day without any idea of what they do to people. Infact the only time a politician would get involved would be if it was THEIR loved on that had the health issue. So once something is so ingrained in your head, its really hard to believe that they are the boogy man so to speak. The only grain I intend to eat, and knowingly is corn, the kernal - by its self with seasoning. It has always been my favourite vegetable emoticon and yes I know its a grain, but it will always be a vegetable to me.

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WOUBBIE 3/10/2013 9:34PM

    I had to laugh - today at our spaghetti dinner fundraiser we were serving crusty Italian rolls from a local favorite bakery, Mancini's, and the kitchen workers were snitching them occasionally: to take them back to the oven area to sop up the excess meat sauce that was left on the baking trays on which it was heated! The scouts would come by and beg for some, but then look at me funny if I didn't offer them butter to go with them. XD So much for the great bread!

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