How many of us are paleo/primal?

Wantobe · 05-10-2010 11:55AM

Sapsorrow wrote: »

It can hardly be called a lie.

We'll have to agree to disagree on that.

Sapsorrow · 05-10-2010 12:01PM

Adelie wrote: »

Would you risk regularly asking for gluten-free food without mentioning that you're coeliac?

That's a very very good point. Staff take your request a lot more seriously when the 'C' word comes into conversation. It is definately less risky that way.

Wantobe · 05-10-2010 12:20PM

Adelie wrote: »

Would you risk regularly asking for gluten-free food without mentioning that you're coeliac?

I am coeliac. So if I go to a restaurant and the gluten free options aren't clearly marked as such on the menu ( as they often aren't) then I ask the waiter to ask the chef which are the gluten free meals or what can they make that is gluten free. If the chef is informed ( and that's getting better), the waitress comes back and gives me the choice. And I have had people ask, sometimes, are you coeliac? So I will say that I am. Because I am. And yes, it's a little embarrassing at times and I have had people ask about the condition and tell me about their second cousin who was diagnosed or whatever. And on one memorable occasion ( actually at the supermarket check out) recently the lady at the check out told me that in her day people didn't know what coeliac was and sure weren't they fine all the same?

Obviously I was buying some gluten free bread. That sort of thing just washes over me.

But if I weren't coeliacI doubt I'd have a problem just saying- I'm gluten intolerent or whatever- if the restaurant doesn't take that seriously, do they deserve your custom?

Adelie · 05-10-2010 12:40PM

Wantobe wrote: »

But if I weren't coeliacI doubt I'd have a problem just saying- I'm gluten intolerent or whatever- if the restaurant doesn't take that seriously, do they deserve your custom?

No, they don't deserve my custom. It just sucks that i have to get sick and feel like crap for days to find out. I know it can happen to coeliacs too, that a restaurant messes up, and that's terrible. I'm just convinced that it's less likely because the waiter/waitress would take more care to ensure all the other staff are informed.

Wantobe · 05-10-2010 01:07PM

Now we're really going off on a tangent, but I strongly believe that restaurant staff should have basic training in this kind of thing.

The thing to do, I've found, is to ask the waiter or waitress to ask the chef. Don't ask the waiter or waitress.

And even then, I've had bad experiences. Once my husband took me out to a very expensive seafood restaurant for our anniversary- he telephoned in advance and asked if they could accomodate a gluten free meal and was told no problem. We had the most delicious meal and to top it all, were served specially made gluten free brown bread. It was so good that I asked the waitress if the chef wouldn't mind giving me the recipe. And she came back with this face

cause the brown bread wasn't gluten free- she'd given me the wrong bread.

metamorphosis · 05-10-2010 01:13PM

Off tpoic -

On the note of IBS - fcuking joke when getting diagnosed. Had the camers down twice, ultrasound. Result - 'yeah ... inflamation there aliright. ahhhh - its IBS. Heres some leaflets.' Currently im on a diarrohea episode (not so much diarrohea but im going to the loo 6-7 times a day and they are not healthy poohs so to speak - tmi, i know, sorry).

When i get these episodes - everything sets it off bar meat and fish, even non trigger foods. No fruits, any veggies, oats, grains of any kind, any type of dairy or dairy substitue.

Sorry about the OT alert. Just needed to vent frustration.

Also members of the family (not immediate) have celiacs and have just learned to not eat out in 90% of places as even it if is on the menu as celiac friendly, or even if told its gluten free- it's not always the case.

El_Dangeroso · 05-10-2010 02:30PM

ULstudent wrote: »

Off tpoic -

On the note of IBS - fcuking joke when getting diagnosed. Had the camers down twice, ultrasound. Result - 'yeah ... inflamation there aliright. ahhhh - its IBS. Heres some leaflets.' Currently im on a diarrohea episode (not so much diarrohea but im going to the loo 6-7 times a day and they are not healthy poohs so to speak - tmi, i know, sorry).

When i get these episodes - everything sets it off bar meat and fish, even non trigger foods. No fruits, any veggies, oats, grains of any kind, any type of dairy or dairy substitue.

Sorry about the OT alert. Just needed to vent frustration.

Also members of the family (not immediate) have celiacs and have just learned to not eat out in 90% of places as even it if is on the menu as celiac friendly, or even if told its gluten free- it's not always the case.

I hear you, I've been to more consultants than I care to count. I just found the IBS diagnosis to be such a cop out, that and I'm paranoid about colon cancer.

Have you tried supplementing with glutamine? A course of low fibre + glutamine + Now digestive enzymes sorts me out when I'm having an episode. Gelatin is also very healing for the gut, homemade chicken stock is great for both gelatin and glucosamine.

Now I can eat raw veg without hassle, which is great because I adore huge salads.

Renn · 05-10-2010 03:49PM

Wow, this thread really derailed

Sapsorrow · 05-10-2010 03:54PM

Renn wrote: »

Wow, this thread really derailed

Ya I think we should draw a line under it now, this was supposed to see about bringing us paleo and primal folk together, not causing rows!

Renn · 05-10-2010 04:04PM

Yeah I'm not sure how it got to five pages tbh!

So, anyone fancy throwing up some meal ideas? First one is the most basic of ones you'll see but need something to get it started. Just a simple omellete. Beat 4 full eggs and add some pepper in. Have your fillings all prepared. A typical filling for me would be diced mixed peppers, chorizo/parma ham/chicken and baby spinach. Pour the eggs on, medium-ish heat, after a few minutes just throw in the fillings and then fold over and leave for another few minutes. Basic but a tasty meal.

And the parma ham and chorizo is probably cheating a good bit

Sapsorrow · 05-10-2010 04:16PM

Renn wrote: »

Yeah I'm not sure how it got to five pages tbh!

So, anyone fancy throwing up some meal ideas? First one is the most basic of ones you'll see but need something to get it started. Just a simple omellete. Beat 4 full eggs and add some pepper in. Have your fillings all prepared. A typical filling for me would be diced mixed peppers, chorizo/parma ham/chicken and baby spinach. Pour the eggs on, medium-ish heat, after a few minutes just throw in the fillings and then fold over and leave for another few minutes. Basic but a tasty meal.

And the parma ham and chorizo is probably cheating a good bit

He he ya we're an arguementative bunch around here, I know I can't help myself

Not much of a meal idea but for the last week or two I've just been having a handful of mixed nuts (or two) and a couple of locally grown apples for breakie. Quick, portable, high in fat, low carb (they're damn tart apples) and plenty of fibre in there.

brianthebard · 05-10-2010 04:34PM

Wantobe wrote: »

I am coeliac. So if I go to a restaurant and the gluten free options aren't clearly marked as such on the menu ( as they often aren't) then I ask the waiter to ask the chef which are the gluten free meals or what can they make that is gluten free. If the chef is informed ( and that's getting better), the waitress comes back and gives me the choice. And I have had people ask, sometimes, are you coeliac? So I will say that I am. Because I am. And yes, it's a little embarrassing at times and I have had people ask about the condition and tell me about their second cousin who was diagnosed or whatever. And on one memorable occasion ( actually at the supermarket check out) recently the lady at the check out told me that in her day people didn't know what coeliac was and sure weren't they fine all the same? Obviously I was buying some gluten free bread. That sort of thing just washes over me.

But if I weren't coeliacI doubt I'd have a problem just saying- I'm gluten intolerent or whatever- if the restaurant doesn't take that seriously, do they deserve your custom?

Why are you being so weird about a fecking title for your condition? Did you even read the other peoples' posts, they have the exact same symptoms and problems as you have, its just that one doctor called you a coeliac and another said they have IBS.
For all you know they are coeliac or have a worse condition than you, but because they don't have the same title you are seriously offended?

Also why have you such faith in doctors that they are allowed put a title on people and that's it, that's what they are and there's no shifting you on it? Doctor's get it wrong, doctor's provide names for things they think are wrong with people, but they're not all knowing.

I feel like going out and ordering something as a coeliac for the lolz just to counteract your attitude about the whole thing, but unluckily I can't afford to go eating out for a few weeks yet. :rolleyes:

Renn · 05-10-2010 04:51PM

And we were so close to just dropping it Brian

brianthebard · 05-10-2010 04:54PM

I couldn't help myself, I'm seriously baffled, sorry for bringing it up again.

Sapsorrow · 05-10-2010 04:56PM

brianthebard wrote: »

I couldn't help myself, I'm seriously baffled, sorry for bringing it up again.

Lol I couldn't either!

Renn · 05-10-2010 05:03PM

Haha, no worries. It'd be nice to get a collection of meal ideas going here. When I tried paleo before I found it to be a little bit boring at times and I'm going to try and not let that happen again (probably one of the reasons I ended up ditching it). So maybe lump them into particular categories whenever you post? Let's say, Breakfast, Lunch, Dinner and Snack...how does that sound? Obviously you could have the dinner for breakfast but it keeps things simple

Dinner

Mackerel with brocolli and cauliflower mash. The way I cooked the mackerel was taken from Mark's Daily Apple - rub some salt and pepper into the flesh, then cover the underside with some butter. Put on a medium heat or a little higher for about three minutes with the skin side up. Then flip it and cook for another three minutes. In the meantime, grab a bag of frozen brocolli and cauliflower mix. When done, add a bit of butter in and mash. Serve with a slice of lemon. And it's a really cheap meal too.

El_Dangeroso · 05-10-2010 06:22PM

Paleo doesn't get boring for me, but it does get tedious with all the cooking sometimes, takeaway is a no-go with all the rancid seed oils they cook everything in.

I guess I'm just lazy at heart. Here's a nice easy meal that just involves throwing things in a pot to cook. It's in my pressure cooker as I speak.

Goulash.

500g diced beef
Mushrooms (a sensible amount, meaning loads)
Carrots
Red pepper
Can of tomatoes (Feck the nightshade rule, I need some potassium!)
Can of tomato puree
Some stock (homemade is best, if not then the Marigold vegan stock brand is the least crapfilled one I've found and tastes pretty darn good)
Lots of chopped garlic
3 tablespoons paprika
Black pepper
Butter.

Fry beef to seal it off. I don't use any oil because I keep the meat moving and there's residual fat on the beef I get from these guys. They are in the galway market and their stuff is lovely.

Fry mushrooms and garlic in butter on a low heat (my cooker goes to 6 and I use 3)

Then chuck the rest of the ingredients in a big pot and ignore on a low heat for 1.5 hrs.

Serve with wilted spinach and a dollop of sour cream.

Adelie · 05-10-2010 07:09PM

My sorta-primal lunchbox dishes:

No-spag bolognese:
Fry up some mince (not lean), generous amount of red onion, garlic.
Boil loads of spinach in another pot.
Add to the mince: canned tomatoes, tomato puree, oregano, black pepper
Simmer for a few minutes then add the spinach and a couple of handfuls of olives.

Thai green curry:
Fry diced lamb in coconut oil
Boil loads of broccoli in another pot
Add a pouch or two of melted coconut cream to the lamb plus water to thin a little.
Stir in curry paste: it's cheating but I use their stuff http://thai.ie, none of the ingredients are offensive!
Add the broccoli and some coriander leaf.

I make both of these quite often because they're really quick to make in big batches, and easy to reheat in work.

El_Dangeroso · 05-10-2010 07:16PM

That paste is not cheating, those ingredients are immaculate as far as I can see!

Adelie · 05-10-2010 07:20PM

True, it just feels like cheating

Was very happy when I found it in McCambridges (Galway), some other pastes I checked in Tesco were not so clean.

El_Dangeroso · 05-10-2010 07:42PM

Adelie wrote: »

True, it just feels like cheating Was very happy when I found it in McCambridges (Galway), some other pastes I checked in Tesco were not so clean.

Ugh, I know, that sunflower oil gets into EVERYTHING!

Macha · 06-10-2010 09:47AM

A good, traditional Indian restaurant/take away would use ghee to cook with.

Renn · 06-10-2010 02:56PM

Adelie wrote: »

My sorta-primal lunchbox dishes:

No-spag bolognese:
Fry up some mince (not lean), generous amount of red onion, garlic.
Boil loads of spinach in another pot.
Add to the mince: canned tomatoes, tomato puree, oregano, black pepper
Simmer for a few minutes then add the spinach and a couple of handfuls of olives.

Thai green curry:
Fry diced lamb in coconut oil
Boil loads of broccoli in another pot
Add a pouch or two of melted coconut cream to the lamb plus water to thin a little.
Stir in curry paste: it's cheating but I use their stuff http://thai.ie, none of the ingredients are offensive!
Add the broccoli and some coriander leaf.

I make both of these quite often because they're really quick to make in big batches, and easy to reheat in work.

Those both sound good to me, think I'll try the first one tonight. By the way, where do you get your coconut cream from? Also, does anyone know where to get good coconut milk?

Adelie · 06-10-2010 03:07PM

Renn wrote: »

By the way, where do you get your coconut cream from? Also, does anyone know where to get good coconut milk?

I buy Patak's Creamed Coconut in Tesco's. I forget how much they are but I also found this review on a blog that says they were 79cent in Tesco in Dublin in March. I don't know about good coconut milk, would also be interested in recommendations. The coconut cream is sooo much tastier though, has such a delicious nutty taste

Renn · 06-10-2010 03:11PM

Thanks, I'll pick that up later. Btw, why do you opt for 'not lean' mince? Not that it bothers me but just curious. And how much canned tomatoes/puree/garlic etc? Or do you just get a feel for it and see how it goes?

Adelie · 06-10-2010 03:25PM

Renn wrote: »

Thanks, I'll pick that up later. Btw, why do you opt for 'not lean' mince? Not that it bothers me but just curious. And how much canned tomatoes/puree/garlic etc? Or do you just get a feel for it and see how it goes?

Not lean for two reasons
1. there's not a whole lot of fat or carbs in the meal otherwise and I need the energy. I add some olive oil sometimes too for the same reason
2. you can fry mince without oil if it's got some fat in it, not that I mind adding oil but I'm just in the habit of preparing it that way.
I don't buy really fatty stuff, just not the "healthy" super-lean stuff.

I use two cartons of chopped tomatoes for 600g mince, and I guess a couple of tablespoons of puree and a few cloves of garlic. But yeah whatever is to your taste really. Tbh I don't know much about cooking I just try to make tasty things for minimum effort! Oh, chili is also a nice addition, like flakes or chopped up fresh.

Renn · 06-10-2010 03:27PM

I'll report back tomorrow

Renn · 07-10-2010 11:08AM

Tried the no-spag bolognese last night and it was nearly a success. Needed a bigger pan for it though as some of it just kept falling out. Also, it was a little bit watery at the end - does this happen to you? Tasy though and I have some kept for later in some tupperware. Also, do you ever throw in some other veg like mushrooms etc? I could do with upping the calories of the meal a little bit but I'll definitely be making again later in the week.

Went looking for that green curry paste in the city centre yesterday and had no joy in finding it. Where do you get yours?

Adelie · 07-10-2010 11:43AM

Renn wrote: »

Tried the no-spag bolognese last night and it was nearly a success. Needed a bigger pan for it though as some of it just kept falling out. Also, it was a little bit watery at the end - does this happen to you? Tasy though and I have some kept for later in some tupperware. Also, do you ever throw in some other veg like mushrooms etc? I could do with upping the calories of the meal a little bit but I'll definitely be making again later in the week.

Went looking for that green curry paste in the city centre yesterday and had no joy in finding it. Where do you get yours?

Yeah big pans are great, I often don't have time to cook more than 2-3 times a week so I make big batches, keep em in a big lunchbox and take some out and heat up as needed.

Regarding the wateriness, I don't have that problem but I think the cartons of tomatoes which I use are less watery than the typical cans. Otherwise you could simmer off the water but that takes time. I never put in mushrooms but you certainly could or whatever other veg you like.

The curry paste I got in McCambridges Galway but you could use any curry paste which has got no bad ingredients. I guess your best bet is gourmet food shops or Asian shops but Tesco might well have something decent too.

Sapsorrow · 08-10-2010 02:30AM

taconnol wrote: »

Yeah my carbs are around 50g/day so I am doing a low-carb version of primal. Eg, very little fruit. Can't say I've noticed any difference in weight, in fact I'm exactly the same weight as before. I used to be a stone lighter and would love to get back there but I'm definitely doing something wrong. Maybe just too many calories overall or too much dairy/too few vegetables?

Hey just came across this comment by Jimmy Moore and thought of you, it may be of some help (the bit about his stalled loss despite keeping carbs minimal);

I've been VERY open and honest about my personal struggles with the weight, but one thing has always remained intact--my health markers have all been spectacular. HDL is way up, triglycerides are way down, heart scan score of ZERO, blood sugar levels consistently below 100, etc. So to answer your questions, 2blue, no I haven't been unfaithful to my low-carb plan and have remained on it for much of the past couple of years since the weight gain occurred. Again, this is not news...I've been writing about this every few months for much of the previous two years on my blog as it has been happening. I've never hidden from a struggle.

That said, it's been frustrating trying to figure out my own issues. Yes, I have gained 59 pounds since December 2007 and have done lots of things trying to bring it under control. But it wasn't until the 2010 Low-Carb Cruise when I had a chance to speak with the great Dr. Mary Vernon and Jackie Eberstein who worked with Dr. Atkins as a registered nurse for three decades that the issue solidified itself in my mind. They both listened to my symptoms and my struggle and immediately said I have a severe case of hyperinsulinemia where my body treats even the slightest amount of carbohydrate differently than most. In other words, while I'm not 410 pounds anymore, my body still acts metabolically like it is. So this underlying condition is working against me to attain the weight that I desire.

The silver lining in all of this is I'm very healthy, feel fantastic, and am still motivated to do something about it. That's why I implemented an eggfest which I am currently in the midst of completing for a period of time to make sure I am getting a measured high-fat, especially saturated fat, adequate protein, low-carbohydrate intake of food at consistent levels every few hours (as per Dr. Vernon and Jackie Eberstein) totaling around 2,000 calories daily. In just one week of doing this I lost 14 pounds and will continue on with this plan indefinitely as long as it is working. Yes, I love good local pastured eggs and that helps with this a lot. Wish me well!

Chris, I understand your concern, but I am working on that issue, too. I'm gonna defeat this monster that plagues me known as hyperinsulinemia even if that means giving up those things you mentioned. This is a process and I'm well on my way to making it work. I appreciate your input and support and I WILL SUCCEED! And, as always, I'll blog my progress all along the way. THANKS again!

How many of us are paleo/primal?

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