Author Topic: My Grandpa diet (Read 9003 times)

Bibbyman · « **Reply #60 on:** May 13, 2016, 08:14:39 AM »

My folks used vinegar on cooked spinach. The kept a little decanter of vinegar on the table as long as I can remember. I started noticing dad would measure out a tea spoon full and put it in a glass of water that he drank with his meal. I asked him why but he didn't explain.

My Aunt had reoccurring gaul stones. The doctor recommend she add vinegar to her diet.

It must be getting popular. The only place we could find raw apple cider vinegar was at Amish and Mennonite country stores. Now Walmart is stocking it.

Raider Bill · « **Reply #61 on:** May 13, 2016, 08:33:55 AM »

I put vinegar on cooked greens, cabbage, strawberrys and baked beans.

SwampDonkey · « **Reply #62 on:** May 13, 2016, 03:15:00 PM »

While you folks eat spinach with vinegar on it we have always had cider vinegar on ostrich fern fiddle heads as they are picked fresh this time of year in the woods. I don't think they are quite up yet in my woods. We grow Swiss chard and I have grown spinach, but it heads too soon compared to chard.

thecfarm · « **Reply #63 on:** May 13, 2016, 07:29:27 PM »

My parents had a decanter of vinegar too. They used it on dandelions greens. I really don't remember about spinach. That was one of the few things that I got away with not eating.Two of the grand kids LOVE cucumbers and vinegar.

Bibbyman · « **Reply #64 on:** May 22, 2016, 08:25:06 AM »

If you watch Netflix, check out a video named "Suger Coated". It's a commentary on the health risk associated with the increase in sugar consumption and the politics involved.

SwampDonkey · « **Reply #65 on:** May 22, 2016, 09:56:56 AM »

Secrets of Sugar is another done by CBC.

Straightgrain · « **Reply #66 on:** May 22, 2016, 10:02:24 AM »

Well done (no pun).

Your success is inspiring; I hope sharing my success isn't seen as a thread highjack.:

I quit eating gluten, white pork meat, and dairy products (except butter) two years ago; I quit eating eggs a month ago, and I don't miss them (a bit) because it seems to be reducing inflammation in my system. Inflammation is a huge culprit of pain.

I wrap my grass-fed burgers in lettuce

Reducing the acidic foods raises the pH ratio in most bodies; many cancers thrive in acidic environments.

Funny how the pork industry uses "the other white meat" as a marketing slogan when white pork meat is acidic; red pork meat has a higher ph.

Modern dairy products and wheats coat the intestines and restrict the flow of good nutrients entering into the bloodstream. The brain needs clean blood to carry oxygen and nutrients for optimal thinking.

Almond and cashew milk have been suitable replacements.

Eat whole foods and read the labels.

I recommend getting the heavy metals out of your system too; (chelation). I take zinc tabs and a cap of apple cider vinegar with a glass of water every AM.

Straightgrain · « **Reply #67 on:** May 22, 2016, 02:38:56 PM »

Quote from: Ianab on August 03, 2015, 06:18:28 AM

Here you go. Eggs are now not the root of all evil.

http://www.stuff.co.nz/life-style/well-good/teach-me/70763544/could-two-eggs-a-day-keep-the-doctor-away

Study by Sydney University of people with type 2 diabetes. Some ate 2 eggs a day, the others didn't. No change in cholesterol or blood sugars. Only effect noticed was a slight improvement in the "good" cholesterol level, but not enough to be significant. (Just enough to get more funding for another study probably )

Here's what I have found about eggs; the eggs were fine for many people until the egg-whites were turned into "Trojan Horses" for the immunization industries. Depending on how many immunizations a person has been given...the body may not be able to differentiate the egg-white (good food) from an injected virus. The body reacting to viruses may be normal (even beneficial) in the natural sense....but every time egg white is injested our bodies could be going into a white blood cell manufacturing (trama) mode.

For older people or a so-called free range children; egg whites may not be a problem, but for people like myself; with 8 or 9 pages of shot records, eggs were causing problems I didn't know about until I got off them.

An egg-white hiatus may be worth a try.

Bibbyman · « **Reply #68 on:** September 21, 2016, 05:45:07 AM »

We are taking retirement seriously. That means the mill has weeds growing up inside and the log lot has grown over in grass. That also means Mary and I are traveling more and eating out more.

Eating out is a diet killer. We still try to pick our cafes and eat light.

Sunday we were on the road and made an effort to make it to a roadside cafe in a small village. But we got there too late and the parking lot was full of church goers. So we decided to drive on. Got about 20 minutes from home and Mary suggested we pull into a mini-mall and get some Chinese takeout. Ok. She got an order of sweet and sour soup and two lunch size chicken something or other dinners.

We got home about 2:00 and split the soup and had egg roll each. Before soup was totally consumed, I added 3-4 dumpling size chunks of chicken and a couple of spoons full of rice. I was full.

It wasn't long before I started feeling like crap. I took my BP and it was elevated to the danger point. I took it again about 8:00 and it was way over the danger point - 186/118. I have some medication left and took 1/4 of one pill. This is usually enough to knock my BP back down.

I went to bed and tossed and turned until past midnight. My BP was still dangerously high. I took another 1/4 pill. By morning my BP had fallen some. I got out and took three good walks during the day and tried to keep active despite feeling like crap. I don't know if it was the high BP or the medication because the medication makes me feel like crap too.

By afternoon I was getting better BP scores. I slept reasonably well. Yesterday my BP continued to fall and by mid-afternoon dropped to really good point.

So.... what d'hell happened? I suspect MSG in the Chinese food.

My BP spikes from time to time and I started to associate it with eating at a cajun catfish place. They have cajun seasoning on the table and I coat my catfish with it. Also my roasted corn on the cob and put sum in my red beans and rice. The last couple of visits I have left the cajun seasoning in the little boat. There is probably some still in the food served but not the overdose I had been getting.

thecfarm · « **Reply #69 on:** September 21, 2016, 08:59:43 AM »

Chinese food? Follow the food delivery truck and the same truck stops at the chinese food places. They just season it diffeant.
MSG?? I have no idea how to prove it is used,but when I eat chinese food I start to sneeze. Just like eating at the stepson house. They serve prepared food and that will get me sneezing too.
We don't eat alot of prepared foods. Pizza does not seem to bother me. We don't eat out much in a sit down restaurant. Seem like italians and pizza is our on the road food. There is place called Red Barn that we go to. They deep fry chicken and sea food. That is wicked good.

Bibbyman · « **Reply #70 on:** September 21, 2016, 09:30:57 AM »

Although more of our foods are coming from China and this will likely increase, obviously, I'm pointing a finger at MSG.

While in don't believe in studies, here is one that is condemning of MSG.

http://universityhealthnews.com/daily/nutrition/7-alarming-msg-side-effects/

Then you can find testimony that MSG actually lowers blood pressure! So what to believe? Mary only knew about the restaurant by recommendation from her sister. While Mary was waiting for her order, a couple eating there just raved about the food. They use to eat there all the time but moved so only get there on occasion. It didn't seem to effect Mary. Maybe I'm 1 in 1000 that MSG effects?

LeeB · « **Reply #71 on:** September 23, 2016, 10:01:38 AM »

You're not the only one. MSG makes me dizzy, blurs my vision, and gives me the squirts.

Bibbyman · « **Reply #72 on:** December 21, 2017, 10:29:04 AM »

I'm still able to control my blood pressure with diet and exercise. But I continue to experience spikes in my blood pressure. I can almost always trace it back to MSG or sodium nitrate or nitrite.

Mary had gotten into the habit of buying cured meats. It all has large amounts of sodium nitrates and a long list of other chemicals. I protested enough and showed her what it was doing to my blood pressure levels that she finally "got it" and stopped buying meats laced with this junk.

We shop at ALDI for much of our groceries. The good news is that they are on a campaign to eliminate certain chemicals in their foods. Sodium nitrate is one of them. But that's not been enough. We get bacon that is free of nitrates but is loaded with sea salt and celery powder that naturally contain nitrates.

Yesterday morning I took one slice, JUST ONE SLICE, of my nitrate free bacon and put it in one cup of water for a half an hour. I took the bacon out and sipped the water. It was saturated with salt - at least as strong as you would gargle with. You for sure wouldn't drink it.

I have to read the ingredients on everything. She was feeding me some cheese crackers day after day and my blood pressure was elevated. Yep, the last third of the list of ingredients were straight out of a chemistry lab.

She began to buy bulk sausage from the local store that has their own butcher shop. By blood pressure was running bad again. The label didn't list ingredients. Next time I dropped her off at the store, I asked her to ask the butcher for a list of ingredients. She did. He didn't know - they just use a packaged seasoning mix. She asked to see the package. Yep... all the crap was in the mix.

For the past week I've been really watching my diet and my blood pressure levels have been the best of the year. But Christmas is on us and I know we'll be eating foods that I can't know what's in them.

sawguy21 · « **Reply #73 on:** December 21, 2017, 12:12:46 PM »

Morning Bib, good to see you again. I tend to view a lot of the vegan/vegetarian/paleo/ whatever diets with a jaundiced eye but do recognize that some people have legitimate dietary restrictions. However imho too much of it is just a fad.
My grandaughter has celiac disease so has to avoid gluten. Fortunately gluten free foods are now readily available but she has to be very careful when eating out, cross contamination can occur but I think her mother is a little too paranoid which doesn't help.
I seldom add salt to my food but not because of health concerns. I don't like it. I'm not suffering from a deficiency so must be getting enough in my diet. I eat what I like but in moderation and am not picky, doc says I am good for another 100,000 but didn't specify miles or kilometers.

Hilltop366 · « **Reply #74 on:** December 21, 2017, 12:18:14 PM »

My BIL has had headaches for years, he has gone from doctor to specialist to bone cracker to ........after a while he ended up seeing a person who got him to write down everything he eats and when he has a headache, when he returned with the list she said "oh this is easy, do you see what is common about these foods?" it wasn't that obvious to him until she wrote down the ingredient that was common to them all with all the different names it can be found under. I took a picture of the list.

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