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BTD Forums    Diet and Nutrition    SWAMI Xpress  ›  I just want to eat some KFC... read at own risk...
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I just want to eat some KFC... read at own risk...  This thread currently has 2,589 views. Print Print Thread
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san j
Saturday, February 16, 2013, 12:33am Report to Moderator Report to Moderator

Nomadess
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Quoted from JJR
I hear ya.  Good points.  I also think that sometimes the real flavor of food is covered up and some of them don't appreciate the taste of food.  Instead always adding things for a "better flavor".  

Sweet potatoes are a perfect example.  When you roast them just right, they're sweet, full of flavor and so good.  Yet how many recipes do you see that DON'T add brown sugar or marshmallows or some other junk.  Yeah, sure they can be enhanced.  And sometimes it is a good thing.  But I'll tell you what, I just had some boiled brussel sprouts that with just a little salt and EVOO and they tasted SOOOOO GoOOOOD to me.  Yet most chefs have to add bacon or something else and I think they're missing the real taste of the food.  Which can be very good on it's own.  I did put a touch of curry powder on it too.  But not much at all.  It wasn't that much oil either.  I was tasting the brussels sprouts.  And they tasted fantastic.  Paired with some turkey as my protein and some walnuts.  It was delicious.  


JJR: I've been meditating on this post of yours almost since it went up. And what occurs to me is that you are presenting a concept for a cooking show that may be sorely needed - I don't know. This notion of intrinsic flavor: How to bring it out.
A simple, back-to-basics program that tells, for example, the difference in a potato's flavor-profile that will be accentuated by evoo vs. butter. How to bring out the very best in the best brussels sprouts, etc.
I think that, to some extent, there are programs already doing this, if you listen to the chef's "banter" as s/he cooks, saying "At home, frankly, I just add a touch of salt and grind some pepper over it," or some such.
So there are shows for "What To Serve At Your Dinner Party", and there are shows with the sort of objective you're describing - I'm thinking of the 2 episodes I saw of Alton Brown's show ("Good Eats"?) - One was roast chicken. He just tells everything about roasting a chicken and why - scientifically, flavor-wise, time-wise, equipment-wise, etc.
Generally speaking, people are learning that ingredients do carry their own inherent flavors, and that the selection of these ingredients and their provenance are the essential foundation of any dish using them. We learn it even from shows that feature fine dining/complicated dishes and menus, too.

The foods you are "craving" are not necessarily the simple sorts of dishes, however, that you now advocate for. Someone had to come up with the concept of cole slaw, rather than plain steamed cabbage leaves, for instance, and I for one am glad for that - I don't have to reinvent every wheel.



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JJR
Sunday, February 17, 2013, 11:27pm Report to Moderator Report to Moderator

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Kyosha Nim
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Yeah, maybe the cravings are because I want more flavor.  I have been very light handed with my spices lately.  I used to use a lot more and would view them mostly medicinally and what they do.  And flavor secondarily.  But some of the things that I had been eating regularly seemed to start messing with  me.  Garlic and Ginger being the biggies.  I THINK paprika too, and I quit that for a while.  So I think I've been gunshy with my spices lately.  I still use quite a few of them.  But like I said, in very small amounts.  

So yes, I do miss classic flavors.  Flavors that are good.  But I also do know that in some restaurants, the taste of the food is lost on all the other stuff.  But yeah, in fine dining, I would imagine the goal is to make the utmost of a dish.  Including the flavor of the food.  As Joe is saying.  I agree.   But I do think there are times when people just cover up the flavor of the food and not really appreciate for what it is.  I keep going back to potatoes, but when I cut up some potatoes, and roast them with just olive oil.  even without salt I'll eat them and be like, OH MAN THAT's GOOD.  Yet most people will cover it with cheese, or bacon or whatever.  Which is good, and variety is good.  Yet sometimes the flavor of the food itself is really really good, and you would never know it until you strip it down to it's core.  

I made some grass fed beef last night and I didn't add any salt or any spices.  I was going to, but then I didn't.  I got busy doing something else and had it in the oven before I realized I didn't put it on.  Well, I ate it and I was like, you know, even on it's own it's very tasty.  Sure, it might taste different or maybe even better with something to help it along.  But even my wife said, "You know, you can really taste the difference between just regular beef and organic".  Because it was just really tasty.  She did however, use ketchup on some of it.  Hehhahahahe.  I didn't.  I would if I didn't think it would mess with me.  Because I like ketchup.  

That just reminded me.  My Grandma used to give us noodles and ketchup to eat sometimes.  .  I liked it quite a bit.  


The poster formerly known as "ABNOWAY"

"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
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san j
Monday, February 18, 2013, 2:27am Report to Moderator Report to Moderator

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I know what you mean about potatoes. For years I hardly ate them at all.
But I love when you can really get that potato-ey flavor, so I currently include them more (they're not an avoid for me).

The problem with so much restaurant food is:.................too much salt.

But yeah, just figure out how to build-in the flavors you sometimes crave.
And choose your Avoids, like Peter D'Adamo does: Decide when/where/what you're going to indulge in, whether it's Fried chicken wings every year at the Super Bowl Party or something else.

If you really love, I dunno, tomatoes, decide that every August you get to have one mixed heirloom organic tomato salad, and sample them all at their absolute peak.

In the early days of my BTD practice in the 1990's, I had had a regular Dungeness crab lunch - it was an apr├Ęs-tennis tradition for me - at a really fine seafood bar. But as I got deeper into the diet, I cut back to where I allowed myself to sample each YEAR's catch,  once, in peak-season, and eventually I simply lost my taste for crab. I'd realize I hadn't had crab in a couple of years!

When my A brother was first learning this diet 8 years ago, he didn't know if he'd be able to do without a good steak, so, at the beginning, we decided he'd have one really superb prime steak per month for awhile. He'd look forward to it, rather than take it for granted.
Now he's vegan and doesn't miss beef, has no trouble doing without it. He'd rather have tofu!

In other words, since you have such a refined appreciation of pure natural flavors, give yourself treats of these tastes in the healthiest ways you can, every once in awhile, rather than randomly....if that method works for you. Eventually you'll probably move on to other tastes, etc.

Be happy. God gives foods not just to sustain life but to support merriment and pleasure. All enjoyment of food isn't Gluttony. I have been known to wax rhapsodic over a half-grapefruit in winter, or a perfect Pluot plum in summer. Is milk or honey essential for life? No - many aren't even supposed to eat them, yet apparently the description of Canaan as a land flowing with milk and honey was a huge draw, encouraging exhausted crowds to persevere in their journeys through difficult desert conditions for 40 years. Do you crave figs or wine or olive oil? Many an Israelite hoped to own his own sources for these - and not just to sell them but to enjoy them.
Thank you so much for sharing your ideas and challenges with us, JJR, keeping us thinking, considering, growing.  


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yvonneb
Monday, February 18, 2013, 2:14pm Report to Moderator Report to Moderator

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Quoted from JJR
I miss a good chinese dish.  Like beef and broccoli over white rice in all that goopy goodness.  

Comfort food for the winter I guess.  


Arrowroot.
1 Tablespoon arrowroot powder stirred together with a little cold water, add to your turkeyjuice and season- easy peasy. Chinese sauces are thickened with arrowroot. Enjoy!

As for the rest...I find that my tastebuds have definitely changed.
This sounds gross now...when my partner eats something I used to eat and I want it, I get him to haw at me. Most of the time that's enough to remind me that I genuinely don't like it any more. Doesn't help to kill the memories though

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JJR
Monday, February 18, 2013, 7:20pm Report to Moderator Report to Moderator

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Kyosha Nim
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Well put San J.  I know what you mean about the right fruit at the right time.  I usually thank God for his goodness and provision.  I need to remember to do that too, even when the meal doesn't grab you like that.  Hehahehae.  

Honey is a diamond for me.  But frequency is a teaspoon or less a day.  I eat about teaspoon and a half a day in my grain at night.  I used to avoid sugars so much, because they made me feel lousy.  But now I feel like that honey is good for me.  Honey has a lot of things going for it.  And if there is one sugar that the Bible talks about eating, it's honey.  Proverbs talks about it a few times.  It does warn us to not eat too much tough.  

Proverbs 24:13 (ESV)

My son, eat honey, for it is good, and the drippings of the honeycomb are sweet to your taste.
Proverbs 25:16 (ESV)

If you have found honey, eat only enough for you, lest you have your fill of it and vomit it.
Proverbs 25:27 (ESV)

It is not good to eat much honey, nor is it glorious to seek one's own glory


As far as milk goes, I have no dog in that hunt.  I know some people say it's not good.  I don't really drink it.  But I will say this, all cultured dairy makes me feel awful right now.  But milk has never really bothered me.  I don't drink it, but like I said, it's in the eggs I get sometimes.  And the few times I've eaten cream or drank a little bit of milk or used it, I was fine.  I keep wanting to use it in cooking.  But haven't yet.  


The poster formerly known as "ABNOWAY"

"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
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Mayflowers
Monday, February 18, 2013, 7:52pm Report to Moderator Report to Moderator
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Quoted from JJR
And then there is always Pumpkin pie.  With whipped cream.  That one I was going to try over the holidays, but I never did.  


My family's favorite pie is pumpkin. My mother used to make a couple for Thanksgiving, now I make them for almost every holiday!
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san j
Monday, February 18, 2013, 8:06pm Report to Moderator Report to Moderator

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Re: Honey.
It's what the Ayurvedes call a "sattvic" food.
How do I put it? High, ambrosial vibration food. Heavenly frequencies,
Amadea Morningstar writes, they "purify the body and calm the mind. They are fresh, pure foods. Pure milks, ghee and asparagus are some examples."

Y'know why I mention it to you, JJR?
Because you have a problem with onions and garlic, which you "should" be able to eat, according to D'Adamo, but which are either "rajasic" or "tamasic" in Ayurveda (depending upon whom you ask and when!). Rajas is a lower vibration. These "stimulate the body and mind to action." Even lower are the "tamasic" foods, which the purist Ayurvedes consider "avoids" but which many of us need, such as most meats and cheeses.
As for milk and yogurt, Ayurveda considers really fresh products sattvic. As they age, they go rajasic. It's possible that the milk you're drinking, due to its processing, is in a fresher state than the yogurt you're eating. If you'd like to re-acclimate to yogurt, the idea is: Make sure it's super-fresh, as in homemade. If you make your own yogurt, you might find that you can now tolerate it...and that the Ayurvedes do have a clue.  

The only reason I mention it is that you might look up "sattvic" foods and see which of your bennies and neutrals are on that list, and really highlight them.
Note: Almost all fruits and vegetables are sattvic. Notably, nightshades and lemons/limes are not, but Ayurvedes do use these foods, as they do meats and fish, but they balance them with sattvic ones.

Not that you need more restrictions, but this is just an idea that might help you work differently with tastes.

If you do explore Ayurveda, it is my personal belief that Indian cuisine is the best foil, or canvas, for learning and exploiting it. I believe this for a few reasons, but this is just a little reference for you, in case you're interested.

Carry on.  


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JJR
Wednesday, February 20, 2013, 8:54pm Report to Moderator Report to Moderator

33% Nomad, calories calories!!!!!!
Kyosha Nim
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It's a probiotic issue with me.  My detox symptoms are hair trigger and highly inflammatory.  So anything with with probiotics is hard on me.  It's probably good, but hard.  So I took a break from them for a while.  When I made my own kefir, it was even worse.  More powerful I guess.  


The poster formerly known as "ABNOWAY"

"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
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