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Dieting question Copa or others...Keto with fasting
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<blockquote data-quote="Copabanana" data-source="post: 741143" data-attributes="member: 18958"><p>One thing somebody mentioned and I am not doing but should is salmon--the omega-fat rich fish--they say a couple of times a week. I do use krill oil supplements but they say the dietary version is much better. (If anybody has high cholesterol I can tell you how I lowered mine. Drastically).I read up on dairy: recent studies have not verified the inflammatory properties. *But were these subsidized by the dairy industry? But anecdotally yogurt seems better than milk because of the fermentation process. And cream is advocated as an anti-inflammatory food. Who knew? And butter is supposed to be excellent. The reason for lower risk in high fat dairy like butter and cream is because they are lower-protein. And raw, unpasteurized dairy is supposed to be better. We have access to that because we live in an agricultural area. At one point I was going to make cheese and yoghurt.</p><p></p><p>So. SWOT and I are okay for now (whew) with our cream and yogurt *Bluebell, too. I am on half and half. I am not sure if I will go to heavy cream. But I will begin having salmon once a week. And maybe a can of tuna too which I don't like as much. But there is a brand of Italian tuna made in olive oil I used to buy which was divine. It probably costs $25 a can now but it is worth it. (I just found it for $3 a can.) I seem to be very sensitive to tastes and textures. Which is not necessarily so good. Wow. That would be a good lunch for you Bluebell. Do you like tuna? What about Tuna, Hummus, Kalamata Olives, a little Feta and Red Peppers. Like small plates. This is how the Turks eat.</p><p></p><p>I have to go to work guys.</p></blockquote><p></p>
[QUOTE="Copabanana, post: 741143, member: 18958"] One thing somebody mentioned and I am not doing but should is salmon--the omega-fat rich fish--they say a couple of times a week. I do use krill oil supplements but they say the dietary version is much better. (If anybody has high cholesterol I can tell you how I lowered mine. Drastically).[COLOR=rgb(20, 20, 20)][/COLOR]I read up on dairy: recent studies have not verified the inflammatory properties. *But were these subsidized by the dairy industry? But anecdotally yogurt seems better than milk because of the fermentation process. And cream is advocated as an anti-inflammatory food. Who knew? And butter is supposed to be excellent. The reason for lower risk in high fat dairy like butter and cream is because they are lower-protein. And raw, unpasteurized dairy is supposed to be better. We have access to that because we live in an agricultural area. At one point I was going to make cheese and yoghurt. So. SWOT and I are okay for now (whew) with our cream and yogurt *Bluebell, too. I am on half and half. I am not sure if I will go to heavy cream. But I will begin having salmon once a week. And maybe a can of tuna too which I don't like as much. But there is a brand of Italian tuna made in olive oil I used to buy which was divine. It probably costs $25 a can now but it is worth it. (I just found it for $3 a can.) I seem to be very sensitive to tastes and textures. Which is not necessarily so good. Wow. That would be a good lunch for you Bluebell. Do you like tuna? What about Tuna, Hummus, Kalamata Olives, a little Feta and Red Peppers. Like small plates. This is how the Turks eat. I have to go to work guys. [/QUOTE]
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