Cravings
Foods Eaten: Egg yolks; eggs; clarified butter; lard; rice flour; lard; chicken stock; chicken; potatoes
Cal: 1438 Fat: 135 g Carb: 20 g Fibre: 1 g Protein: 38 g
Weight: 156 lbs
I've been craving liver lately. Part of me tells me that my body needs it, seeing as it contains so many vital nutrients. Unfortunately, it also contains amines. Not sure how to handle this one yet. I had some bone broth yesterday because I was craving that and so far I'm OK. Of course, amines usually take a day or two to have their effect on me. I just feel like it's so counter productive that some of the most nutrient-rich foods are full of amines. And pork? The most suitable meat for human consumption, in Dr. Jan Kwasniewski's opinion, but full of amines that make me cranky. Do I sacrifice my health for my emotional well-being?
In Optimal Nutrition Dr. K even recommends that meat should be aged well before eaten - preferably turning brown. Either that or pickled, cured or processed in some way. He doesn't say why specifically, but I'm sure it's to do with his theory (that he mentions elsewhere in the book) that one shouldn't waste the body's energy breaking down foods if one can do it in advance in the kitchen, which is why everything should be well cooked/processed before eating. And I have to agree with his logic. Why on earth wouldn't it make sense for humans to function well on aged or slightly rotting meat? In a natural setting, pre-dating refrigerators, there would be lots of instances when meat would have to be consumed in a less-than-fresh state, or would have to be preserved (dried, cured, pickled) in some way, rather than go bad. People have been eating that way for millennia. It seems odd that the human body would react so poorly to amines when it is likely that one would be eating amine-rich foods on a semi-frequent basis.
By the way, when I ate chocolate I had no real ill-effects, except my forehead broke out in a rash. I find the vast array of symptoms that all these food chemicals cause almost amusing. It's like a guessing game... trying to figure out what horrible thing will pop up from this food or that food. Either way, I've been very bad lately and I must get back on track. I've also decided to give up methyl donors for now. Something tells me they're not making a positive difference in me and the time when I felt best on Failsafe was before I reintroduced supplements. I will continue to take Vitamin C and my calcium/magnesium/vit. D supplement, due to the lack of dairy in my diet. I may also continue the selenium, zinc and manganese, but I haven't decided yet.
Cal: 1438 Fat: 135 g Carb: 20 g Fibre: 1 g Protein: 38 g
Weight: 156 lbs
I've been craving liver lately. Part of me tells me that my body needs it, seeing as it contains so many vital nutrients. Unfortunately, it also contains amines. Not sure how to handle this one yet. I had some bone broth yesterday because I was craving that and so far I'm OK. Of course, amines usually take a day or two to have their effect on me. I just feel like it's so counter productive that some of the most nutrient-rich foods are full of amines. And pork? The most suitable meat for human consumption, in Dr. Jan Kwasniewski's opinion, but full of amines that make me cranky. Do I sacrifice my health for my emotional well-being?
In Optimal Nutrition Dr. K even recommends that meat should be aged well before eaten - preferably turning brown. Either that or pickled, cured or processed in some way. He doesn't say why specifically, but I'm sure it's to do with his theory (that he mentions elsewhere in the book) that one shouldn't waste the body's energy breaking down foods if one can do it in advance in the kitchen, which is why everything should be well cooked/processed before eating. And I have to agree with his logic. Why on earth wouldn't it make sense for humans to function well on aged or slightly rotting meat? In a natural setting, pre-dating refrigerators, there would be lots of instances when meat would have to be consumed in a less-than-fresh state, or would have to be preserved (dried, cured, pickled) in some way, rather than go bad. People have been eating that way for millennia. It seems odd that the human body would react so poorly to amines when it is likely that one would be eating amine-rich foods on a semi-frequent basis.
By the way, when I ate chocolate I had no real ill-effects, except my forehead broke out in a rash. I find the vast array of symptoms that all these food chemicals cause almost amusing. It's like a guessing game... trying to figure out what horrible thing will pop up from this food or that food. Either way, I've been very bad lately and I must get back on track. I've also decided to give up methyl donors for now. Something tells me they're not making a positive difference in me and the time when I felt best on Failsafe was before I reintroduced supplements. I will continue to take Vitamin C and my calcium/magnesium/vit. D supplement, due to the lack of dairy in my diet. I may also continue the selenium, zinc and manganese, but I haven't decided yet.
Labels: Amines, Cravings, Failsafe diary, Optimal Diet, Supplements
posted by Red Delicious at 10:31 a.m.
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