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Extreme diet continues
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<blockquote data-quote="Marguerite" data-source="post: 142180" data-attributes="member: 1991"><p>OK, some questions to answer. </p><p></p><p>The rice - because it's brown rice, and any bread is wholegrain, the fibre content keeps the GI much lower and sends much more of it through to the exit sign, taking other stuff with it. I used up the last of my pre-cooked brown rice today, I made fried rice with it. I had too much to eat for one meal, so I will reheat the rest for lunch tomorrow. It tasted great - to my taste, anyway. I used a non-stick pan so oil content was minimal. I put prawns in it plus an egg and lots of fresh vegetables.</p><p></p><p>The muesli - the puffed rice and rolled rice is made from BROWN rice, again ultra-high fibre. It's not the supermarket puffed rice which is refined, processed and often has added salt & sugar. There's also a lot of bran in the mix. </p><p>Sultanas - not sure what you call them. They're like raisins in that they're made from grapes, but they're smaller and seedless. Bigger than dried currants. I know they can be fattening but I've used them sparingly. The walnuts are my choice because I like walnuts. I could just have easily used chopped macadamias, or hazelnuts, or pistachio nuts. Or slivered almonds. I wanted a nut with a lot of flavour. I did eye the flax seed (aka linseed in Australia) and I might get some to put in it later on. We have a ground nut mix called LSA (linseed, sesame and almonds) which is sold as a health food product, to be added to smoothies, cakes, breakfast cereal, salad sprinkle, whatever. I meant to add a fair bit of that, if the supply I have is still OK. I bought some a year ago or so because it's supposed to be good for liver cleansing.</p><p></p><p>We have a doctor in Australia who has written a book about cleansing the liver. I was given a copy of the book and I read it, but found myself disagreeing with a lot of the 'medicine' in it. I've attended a medical conference where this doctor gave a talk on the topic, and was not impressed. However, I did do some independent reading on the topic because maybe SOME of what this author said is worth thinking about.</p><p></p><p>The liver is able to regenerate itself. I've been told that losing even a little bit of weight can make a big difference. I hope so. I have to hope that as my body loses fat, the liver cells will give up their load of fat as well.</p><p></p><p>Good oils - fish is good, but we don't need a huge amount. The good stuff is the oily fish like salmon or tuna. I do eat small amounts of raw salmon when I eat sushi, but that's no more than twice a week, if that. And usually only two or three small pieces of sushi.</p><p></p><p>When I have to cook with oil, I use olive oil, macadamia oil, canola and sesame oil. But nowhere near enough.</p><p></p><p>So I'm taking supplements. Calcium plus Vitamin D, a multi-B plus minerals and another multi-vitamin with more Vitamin E and a few other minerals. Cranberry capsules for my recurring bladder infections. </p><p>I've got to choose supplements carefully because I have a number of allergies and sensitivities. Most herbal supplements are risky for me. I grow a lot of my own fresh herbs and eat those fresh-picked or in a pot of herbal tea made from the fresh plants, rather than take bottled herb extracts.</p><p></p><p>The frozen juice - I buy it in those little single-serve bricks, like mini-cartons, the things we put in kids' school lunch boxes. My ration is one 250 mls 'popper'. I cut my way into the brick with scissors and eat my way through it like an icy pole or similar. It takes time to eat it when frozen so a little goes a long way and is very satisfying.</p><p></p><p>Dreamer, your arthritis - have you looked into the diet specially designed for people with arthritis? From memory it excludes plants from the nightshade family - the potatoes, tomatoes, peppers etc. I think it's a low salicylate diet, but I would have to check.</p><p></p><p>Spinach shouldn't have caused you problems with arthritis unless you have a sensitivity problem. It's high in oxalic acid, which can be a problem if your kidneys are in real bad shape, but otherwise shouldn't be a problem. But it's important to define exactly what you mean by 'spinach'. In Australia we call silverbeet leaves "spinach" and true spinach is called "English spinach". Both are nutritionally similar, but silverbeet grows more prolifically. It has thicker stalks and needs to be cooked for longer. I wouldn't eat it raw, although you can if the leaves are very young.</p><p></p><p>A good healthy recipe for silverbeet - works for English spinach too - cut the washed leaves into 1" strips, when you get to the stems cut them smaller. Put it all into a large saucepan with a splash of water and steam it until it wilts right down and changes colour. You can smell when it's done. Drain it then do stuff to it like mix in grated cheddar and freshly squeezed lemon juice (yum - and promoted absorption of the iron in it) or add feta cheese to the well-drained silverbeet/spinach (squeeze it out first), add beaten egg and maybe toasted pine nuts or other nuts and wrap it in filo pastry or puff pastry and bake it into a spanakopita or cheese and spinach pie.</p><p>When I cook it, it rarely makes it to the plate, the family just grabs the pot and a fork and it gets passed around. difficult child 3 is the only one who doesn't like it.</p><p></p><p>I've also used the chopped leaves and stems in a stir-fry.</p><p></p><p>Something I chose to do years ago - give the liver a helping hand by avoiding all likely liver toxins. Cut out caffeine and alcohol. Cut right back on paracetamol, below 3 g a day (spread out over the day). Preferably below 2 g. Cut out fat and oils as much as possible, trying to keep to less than a teaspoon a day in total. Cut out all sugar in any form, especially after midday. The only sugars permissible are the small amount of lactose in skim milk and in one serve of fruit (max) per day. I stopped buttering my bread long ago. For a special treat salad sandwich I use low-fat cream cheese or salad cream instead, as part of the teaspoon a day fat allowance.</p><p></p><p>The pills are a pest but I'm getting used to taking them now. The biggest pest is having to empty the coloured capsules out into another clear capsule. But I'm in a routine now, it helps.</p><p></p><p>We soldier on!</p><p></p><p>Marg</p></blockquote><p></p>
[QUOTE="Marguerite, post: 142180, member: 1991"] OK, some questions to answer. The rice - because it's brown rice, and any bread is wholegrain, the fibre content keeps the GI much lower and sends much more of it through to the exit sign, taking other stuff with it. I used up the last of my pre-cooked brown rice today, I made fried rice with it. I had too much to eat for one meal, so I will reheat the rest for lunch tomorrow. It tasted great - to my taste, anyway. I used a non-stick pan so oil content was minimal. I put prawns in it plus an egg and lots of fresh vegetables. The muesli - the puffed rice and rolled rice is made from BROWN rice, again ultra-high fibre. It's not the supermarket puffed rice which is refined, processed and often has added salt & sugar. There's also a lot of bran in the mix. Sultanas - not sure what you call them. They're like raisins in that they're made from grapes, but they're smaller and seedless. Bigger than dried currants. I know they can be fattening but I've used them sparingly. The walnuts are my choice because I like walnuts. I could just have easily used chopped macadamias, or hazelnuts, or pistachio nuts. Or slivered almonds. I wanted a nut with a lot of flavour. I did eye the flax seed (aka linseed in Australia) and I might get some to put in it later on. We have a ground nut mix called LSA (linseed, sesame and almonds) which is sold as a health food product, to be added to smoothies, cakes, breakfast cereal, salad sprinkle, whatever. I meant to add a fair bit of that, if the supply I have is still OK. I bought some a year ago or so because it's supposed to be good for liver cleansing. We have a doctor in Australia who has written a book about cleansing the liver. I was given a copy of the book and I read it, but found myself disagreeing with a lot of the 'medicine' in it. I've attended a medical conference where this doctor gave a talk on the topic, and was not impressed. However, I did do some independent reading on the topic because maybe SOME of what this author said is worth thinking about. The liver is able to regenerate itself. I've been told that losing even a little bit of weight can make a big difference. I hope so. I have to hope that as my body loses fat, the liver cells will give up their load of fat as well. Good oils - fish is good, but we don't need a huge amount. The good stuff is the oily fish like salmon or tuna. I do eat small amounts of raw salmon when I eat sushi, but that's no more than twice a week, if that. And usually only two or three small pieces of sushi. When I have to cook with oil, I use olive oil, macadamia oil, canola and sesame oil. But nowhere near enough. So I'm taking supplements. Calcium plus Vitamin D, a multi-B plus minerals and another multi-vitamin with more Vitamin E and a few other minerals. Cranberry capsules for my recurring bladder infections. I've got to choose supplements carefully because I have a number of allergies and sensitivities. Most herbal supplements are risky for me. I grow a lot of my own fresh herbs and eat those fresh-picked or in a pot of herbal tea made from the fresh plants, rather than take bottled herb extracts. The frozen juice - I buy it in those little single-serve bricks, like mini-cartons, the things we put in kids' school lunch boxes. My ration is one 250 mls 'popper'. I cut my way into the brick with scissors and eat my way through it like an icy pole or similar. It takes time to eat it when frozen so a little goes a long way and is very satisfying. Dreamer, your arthritis - have you looked into the diet specially designed for people with arthritis? From memory it excludes plants from the nightshade family - the potatoes, tomatoes, peppers etc. I think it's a low salicylate diet, but I would have to check. Spinach shouldn't have caused you problems with arthritis unless you have a sensitivity problem. It's high in oxalic acid, which can be a problem if your kidneys are in real bad shape, but otherwise shouldn't be a problem. But it's important to define exactly what you mean by 'spinach'. In Australia we call silverbeet leaves "spinach" and true spinach is called "English spinach". Both are nutritionally similar, but silverbeet grows more prolifically. It has thicker stalks and needs to be cooked for longer. I wouldn't eat it raw, although you can if the leaves are very young. A good healthy recipe for silverbeet - works for English spinach too - cut the washed leaves into 1" strips, when you get to the stems cut them smaller. Put it all into a large saucepan with a splash of water and steam it until it wilts right down and changes colour. You can smell when it's done. Drain it then do stuff to it like mix in grated cheddar and freshly squeezed lemon juice (yum - and promoted absorption of the iron in it) or add feta cheese to the well-drained silverbeet/spinach (squeeze it out first), add beaten egg and maybe toasted pine nuts or other nuts and wrap it in filo pastry or puff pastry and bake it into a spanakopita or cheese and spinach pie. When I cook it, it rarely makes it to the plate, the family just grabs the pot and a fork and it gets passed around. difficult child 3 is the only one who doesn't like it. I've also used the chopped leaves and stems in a stir-fry. Something I chose to do years ago - give the liver a helping hand by avoiding all likely liver toxins. Cut out caffeine and alcohol. Cut right back on paracetamol, below 3 g a day (spread out over the day). Preferably below 2 g. Cut out fat and oils as much as possible, trying to keep to less than a teaspoon a day in total. Cut out all sugar in any form, especially after midday. The only sugars permissible are the small amount of lactose in skim milk and in one serve of fruit (max) per day. I stopped buttering my bread long ago. For a special treat salad sandwich I use low-fat cream cheese or salad cream instead, as part of the teaspoon a day fat allowance. The pills are a pest but I'm getting used to taking them now. The biggest pest is having to empty the coloured capsules out into another clear capsule. But I'm in a routine now, it helps. We soldier on! Marg [/QUOTE]
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