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BTD Forums  /  Testimonials  /  Nine Months Later - Congratulations
Posted by: CybrtoothTigress, Tuesday, April 5, 2005, 4:04am
Nine months ago I was sick and dying and knew it, but didn't know what to do about it.  I had the good fortune to be exposed to ER4YT and well.. I never looked back.

In 9 months time, I never ate an avoid on purpose and it's paid off.  

I must admit I'm not welcome at family or friend's gatherings as often, but what the heck.  As much as it pains them to hear how I eat myself healthy, it's brutal for me to watch them stuff themselves on ham and mac & cheese and wheat snacks.

I've also learned it's more than just the food choices.. it's about how the food was raised.  Then right after figuring that out...  I had to learn how NOT to cook... ie.. no microwave, no aluminum in contact with food, no non-stick cookware.. and for crying out loud.. NO SCRAMBLED EGGS!!!   It's reading labels and just because it's in Trader Joe's don't make it ok to eat.

I'm still learning and hope I never give up the passion to learn more.

Posted by: ISA-MANUELA (Guest), Tuesday, April 5, 2005, 4:50am; Reply: 1
:K) a supportive hug dear... I feel like you the same for me but for myselve I am on BTD since 98 and I learned not to be sooo impatience...... häää? whats that- häää?
Posted by: Mickey, Tuesday, April 5, 2005, 6:35am; Reply: 2

Congrats!  Cybertooth

It's soo great to hear how much the BTD has improved peoples lives!.  

BTW,  What is wrong with scrambled eggs?.  Can you direct me to info. about the non-stick cookware, aluminum & microwave cautions.  I have been on the diet for awhile but just discovered this board.  I have been frequenting Thomas' board since the old D'Adamo board closed and frequented the old board since '99 until it closed.  Now i just have to catch up on the wealth of info. on this board.

Posted by: Susana, Tuesday, April 5, 2005, 7:34am; Reply: 3
Hi CybrtoothTigress,  :K)

Glad to read you.  8)

How is your experiment with non-secretor guidelines coming along?

I am also interested on info on cooking equipment. Please keep the info coming.

Posted by: 956 (Guest), Tuesday, April 5, 2005, 1:16pm; Reply: 4
Posted by: CybrtoothTigress, Tuesday, April 5, 2005, 1:47pm; Reply: 5
Thank you all! :)  This board gives me a warm fuzzy feeling.

ok...  scrambled eggs - I found this about egg yolks at

Quoted Text
This is especially true when it is combined with egg white (as in scrambled eggs) because the iron present in the white will further oxidize the cholesterol. (Our blood vessels do not have receptors for cholesterol, only for oxidized cholesterol).

Aluminum, that's aluminium for those outside the US (hehehe) is discussed pretty good here:

What I do for those instances when nothing but aluminum foil will work, I put a barrier of parchment paper between the food and the foil.  In most cases I make a packet of the food in paper then if it's going on the grill.  If it's an aluminum baking sheet... I just use a layer of parchment between the sheet and food.

On microwaves - there's a wealth of information out there but this one seemed to be pretty good... I have a little quote from it also:

Quoted Text
Here's a fun experiment you can do at home: Plant seeds in two pots. Water one pot with water nuked in a microwave; the other with “normal” filtered tap water. Surprise! The seeds soaking up microwaved water won't sprout.

And finally on the nonnie diet - YIPPEEEEEEE   I'm loving it!   I've been very cautious since my list of food allergies is growing.  I try not to add new things too frequently.  Using this technique my allergy list has grown to include wheat, soy, honey, apples and snow peas.  I have an agreement with my sinuses - I promise to stay away from these things and my sinuses promise they will gladly remind me if I forget.   I've only added tomatoes, bell peppers, jalapenos, sweet potatoes and the occasional beer.  I keep flirting with lamb, but I "chicken" out every time.  I know I wouldn't mind scallops, but I keep worrying about my "A most likely secretor" partner.  He would be highly upset if I had scallops and didn't give him any.

Ever since I figured out I surely must be a nonnie, I've lightened up on my partner.  He was begging for beef so much I finally relented and said fine... I'll buy it...  I made sure it was grass fed kosher beef and I was going to do the lamb, but TJ's was out of lamb that visit so I had salmon instead.  Since I've lightened up, he's been making healthier choices when he eats out on the road.  I guess I was hoping the beef would "speak to him" somehow to let him know it wasn't a good choice for him, but no such luck.  I was surprised at myself that I even cooked it for him.  I've pretty much decided that we are essentially not the same blood type and there is nothing wrong with cooking two different meals at a time.  

I felt liberated when I first started this back in July.  I had that same liberating feeling when I started the nonnie thing.  It's not about what I don't get... it's about knowing there's a list of food that I do get.  It's the knowledge that is liberating.
Posted by: Brighid45, Tuesday, April 5, 2005, 2:16pm; Reply: 6
Cybrtooth--YAY!! Good for you! I was just wondering where the heck you've been. It's nice to have you back! I am so glad to hear that you're healing! :)

Mickey--I know CT will answer this as well, but regarding cookware, it's better to work with stainless steel, cast iron, or clay than aluminum. There's some evidence that certain diseases like Alzheimer's may be caused by excess aluminum in the body and brain. (Most commercial antiperspirants are also a source.) Aluminum is a soft metal that easily contaminates food, especially anything acidic. As for nonstick cookware, the long-term effects of Teflon in the body aren't known yet, as far as I can find out, but I doubt it's good for you.

A good set of stainless steel pots and saucepans, a couple of cast iron skillets, and some earthenware casserole dishes are essential tools in the BTD kitchen. I also use steamers--one stainless steel, the other bamboo--and a steel wok. Hope this helps answer your questions. :)
Posted by: Peppermint Twist, Tuesday, April 5, 2005, 3:35pm; Reply: 7
Wow.  That is quite a testimonial there and I feel safe in speaking for everyone in saying we are all just thrilled that you have had such health-bestowing results from following the BTD!!!!!!!!!!  Yes, judgement as a "weirdo" by the family pales in comparison to going from feeling that you might actually be dying to feeling in vibrant health, doesn't it?  Wu HUUUUUUU, judge away, world, what care we, we are healthy and loving it!

It is hard watching those you love eat refined, wheaty, sugary, corny ca-ca and not be able to do a thing about it, I know.  But all we can do is take care of ourselves and hope to lead by example.  As the saying goes:

"When the pupil is ready, the teacher will come."

Great to read your wonderful post, cybertooth!
Posted by: CybrtoothTigress, Tuesday, April 5, 2005, 8:55pm; Reply: 8
Thanks Car54!!

I realized I forgot to answer the non-stick cookware question.  Brighid45 did an adaquate job of it and I was going to leave it at that... then I remembered!  Since I've stopped using non-stick cookware my middle of the night trips to the bathroom have ceased - and NOOOOOO I'm not wetting the bed!!!  I heard that snicker!

I just tried to google a reference about this, but came up with all kinds of bird advice.  Apparently bird "people" already know the hazards of non-stick cookware use around their exotic birds and there is a ton of information out there.  I know such a page did exist because I had read it sometime after I stopped using non-stick and had one of those WOW momments... you know... you read something and realize the connection.

Some folks think that it's just the chipped and peeling coatings that are dangerous, but actually a gas is given off when it's heated.  On the food network I heard someone saying to be careful to to over do the preheat on a non-stick pan because of the gas it can give off.  I think it's way better to go back to stainless steel.

Did you know that if you preheat stainless steel before adding oil food won't stick to it?
Posted by: Lola, Wednesday, April 6, 2005, 1:34am; Reply: 9
also glass cook wear is pyrex.)
Posted by: Debra+, Wednesday, April 6, 2005, 2:26am; Reply: 10
Welcome back CybrtoothTigress and so glad that you are on the road to wellness.  Love the websites you posted.  Was it not you who told me not to whisk my eggs for omeletes about 9 or so months ago?  I could be wrong.  ??)  :)

Family and the BTD.  That's another thread.  Just keep on and one day they may need you.  That is what I am doing.  :)

Nice to have you back again.  :)

Posted by: CybrtoothTigress, Wednesday, April 6, 2005, 2:48am; Reply: 11
hmmm not sure Debra, I may have posted a thread on "What's wrong with scrambled eggs" but I'm sure it was much later than nine months ago.  I was asking in response to something I read in another post.

thanks :)
Posted by: Alia Vo, Wednesday, April 6, 2005, 4:06pm; Reply: 12

Congrats to you on this pivotal achievement of staying clear of the avoids for nine straight months.  But moreso, for your newfound realization of the harms of how foods are grown and manufactured in our society, and how you are learning to correctly cook food for optimal nutrition.  Glad to hear that you are making informed choices for your health.

Best wishes for continued success.

Posted by: Mickey, Thursday, April 7, 2005, 5:07am; Reply: 13

About cast iron skillets.  I've had one for awhile now, but have never used it.  I pulled it out of the cupboard and it has a little rust on it.  Should i get rid of it or is there a way to get the rust off of it?.  My guess is somehow some water got onto it which caused the rust.  Now if i would of just seasoned when i first got it i probably wouldn't have to worry about rust.

Posted by: Melissa_J, Thursday, April 7, 2005, 5:46am; Reply: 14
Yeah, you can just scrub the rust off, season it well, and use it.
Posted by: Mickey, Thursday, April 7, 2005, 6:04pm; Reply: 15

Thanks Melissa,

I don't know what happened with that one.  I was soo gongho on getting that cast iron skillet, then it just landed in the cupboard not being used.

Another question anyone,

About those scrambled eggs?.  If we don't have cholesterol worries (mine is very low) then is it still ok to have scrambled eggs?.

Posted by: CybrtoothTigress, Thursday, April 7, 2005, 6:15pm; Reply: 16
Gosh Mickey good question.  I would think yes on the scrambled eggs with your cholesterol being low.  Just my opinion.
Posted by: Lee (Guest), Monday, September 12, 2005, 2:58am; Reply: 17
I started the program because of lots of muscle pain and a weight problem that I've had all my life despite lots of exercise, dieting and being very active.  

I've been on and off, but have made the decision recently to stay on it, no matter what.  Since having made that decision, in ONE WEEK, significant relief in muscle pain, lost 5 lbs, and can move much better.  So, hurray for ER4YBT!!!!!!
Posted by: Lola, Monday, September 12, 2005, 3:20am; Reply: 18
if you'll go up to the top of the page, right hand side to Member Center, then to Avatar Settings on the lower left side of that page, you can select your blood type and you won't have to keep telling us what it is.
Posted by: CybrtoothTigress, Monday, September 12, 2005, 1:12pm; Reply: 19
Gosh, I forgot all about this thread and now it's been over 14 months on BTD.

I think I feel a wheat rant post coming...
Posted by: yaman, Monday, September 12, 2005, 1:34pm; Reply: 20

Long time no hear :)

Welcome back! Hope all is well with you.

Looking forward to hearing that wheat rant ;)

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