Tag Archives: raw milk

Fat Burner

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I am absolutely addicted to the raw heavy cream that we get at this adorable little dairy in a town near us. It’s not even worth drinking coffee without it; I’m only drinking coffee right now to keep in practice for Friday, when I will be reunited with my cream. Not only does it taste so good, creamy, smooth, and sweet, but my brain really seems to need the fat.

Every once in a while, I’ll try life without cream, usually trying to skinny up for a meetup like Vegas and now Mardi Gras. The jury is out on whether or not reducing my calories by 350-400 per day and fat intake of 35-40 grams a day does any good at all in skinnying me up because frankly, I haven’t noticed any difference in the past few weeks of any sort of size change.

I have noticed a huge difference in my brain function. I noticed this the last time I tried it in late September, but the change wasn’t as noticeable for some reason, perhaps because I’ve been eating a lot of resistant starch in the form of cooked (in bone broth) and cooled parboiled white rice and properly soaked and fermented lentils cooked in broth with ham. These meals are higher carb and have a lot lower fat than I usually eat.

A few days after I quit the heavy cream, I got really manic. Really manic, like bouncing off the walls manic. Gibbering, mind and mouth going a million miles an hour manic. Then my moods started swinging: thrill, angst, doom, excitement, and the roller-coaster of emotions zooming up and down. Now, there aren’t so many emotions but I feel like I’m getting a migraine, and I haven’t had one of those in a long time.

I’ve been eating coconut oil to try to soothe my brain, and it sort of works, but it doesn’t work nearly as well as cream. I was going to use butter in my coffee, but the only butter I had around was salted. Luckily, Thursdays and Mondays are the days to go on a cream run, so I’ll have some for my coffee Friday. Whew!

Frankly, I’m done trying to get resistant starch. I haven’t noticed any differences there either. I’m not sure what to look for either, but I’m willing to bet that if I take Deep Strength’s advice and let my diet stabilize, I will be a lot better off. So, I’m done with resistant starch. It’s something that I will acknowledge and store in the back of my mind, but I’m going back to high saturated fat with meat, broth, whatever veggies that don’t hurt me, and the occasional carb or two.

Current Diet and Exercise

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I’ve been on Dr. Illusion’s one meal a day plan for just over a week (except Saturday when I had a humongous piece of chicken in addition to my regular meal), and it’s funny because I’m no longer hungry for lunch. If I do get hungry, I’ve found that a cup of hot green tea (no sweetener) usually takes care of my pangs. For the last few years I often only have a cup of homemade bone broth for lunch or maybe even a cup of raw whole milk.

It’s just such a pain to have to figure out what to take to work for lunch, and there’s no way I’m blowing $8 on some greasy take out or fast food. I’m super hungry for dinner, which is the only meal my husband eats anyway, so I might eat an entire T-bone with some rice. That meal, some heavy raw cream in my coffee for breakfast, and a few beers at the bar pretty much takes care of my daily caloric needs.

Tonight I have planned a dinner of two strip steaks cut in thin strips and marinated in soy sauce and sesame oil, stir fried in coconut oil with onions, garlic, peas and some rice I made yesterday flavored with turmeric, ginger and cumin. Since I cooked and cooled the rice, it will have a lot of resistant starch, so I will just throw it in at the last minute to warm it up because I’ve read (I don’t know where – it was a while ago) that you can heat a starch up to 120F before it starts to reduce the RS.

I also have some homemade yogurt to plop on top of the rice – the flavor goes so well with the turmeric and cumin. So yummy; we had a tester of the stir fried rice last night with some ribeyes that I pan fried with coconut oil after marinating in bourbon.

I have started in earnest, an exercise routine that seems to be working well for me. My husband found me the most adorable little 15lb kettlebell, so I have started doing some swings with it. I’m starting out slow because I’m old and don’t want to hurt myself. I’m doing the swings that start in a squat with the KB between my legs, swing the KB up to the ceiling (narrowly missing the ceiling fan – yay for 9ft ceilings) and swing back down to the squat. If the soreness in my abs and upper shoulders is any indication, it is a good workout.

I’m also doing a bunch of squats for my butt. Squats work so fast! Seriously, a week after I started doing them, my butt was noticeably rounder. It was amazing. I’m still using the ancient SoloFlex in rotation with the other exercises, and it is set up for my husband, so it is really hard to push that bar upward.

That and a little work with a couple of 10lb dumbbells is the extent of my workout. I’m not looking to really reduce much (if I did that would be great) but I want to reshape a few areas. Mostly I want to smooth out my waist area and inner thighs, which are looking a little droopy 😦 I might even resort to doing a few lunges or even invest in a Thigh Master (LOL;jk).

Crapola

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I’ve been so busy lately, I mean sure, I still have time to hold down a barstool, but there is a lot going on right now. We had a storm a while back and the neighbor’s tree took down their crappy make-do fence and is now laying in our yard. Have they done anything to remove it? Yes, they cut down two more and left them in our yard.

These are super crappy neighbors. Anyway, it is pretty much up to us to fix this mess because there ain’t no blood in them there turnips. We could get shitty (like them), but we decided to make lemonade instead. When we moved into this house, they already had haphazardly strung a fence between some trees (the ones that are now down plus another one – we live in the old part of town and it is pretty ramshackle); we have been trying to figure out how to build a real fence.

They have about 500 tiny dogs and the most obnoxious Collie in the world, so it was going to be difficult to get a fence built, plus the fact that they were going to fight us every inch of the way. Now that it’s war, we have decided that we are going to work our way from the back to front, take down all of the trees (and stack the wood for our wood stove; Hello Winter!), clean out all of the brush and erect the tallest fence that we legally can. I’m thinking something nice like 8’ corrugated tin, lol.

We’ve also been pouring a patio section by section and we only have one final section to go. My husband mixes and I finish; it’s really good exercise (ouch). We had roofed our back porch last fall, and it already had a wall around it, so we are planning on installing some windows and effectively adding 250 square feet on to our house. This may have to happen after Vegas in October.

A month ago or so, I started being a moderator at RedPillWoman subreddit and that took up a lot of time for a little while. Now I’m actively involved with Girls Being Girls and that is taking up some of my time, and of course this blog here that has taken a back seat to my other pursuits. There are also all of my little experiments that are always running in the background.

Tonight I was planning on straining my latest batch of rice beer and fortuitously a commenter just this morning informed me that in Nepal they do a second ferment on the leftover rice (need to research what kind of yeast) with sticky raw brown sugar. I’m totally going to do this.

Phedre commented on my Yogurt recipe at GBG that she clabbers raw milk and makes yogurt with that, so of course I poured a pint of milk into a jar and clabbered the hell out of it. I’m just not sure what to do with it now. It’s sitting on the counter all clabbery.

The only other thing that I’m going to try to do soon, is start an Etsy shop for all of our old crap that parents saved for us from our childhood, with which they have now burdened us. This sounds like a good winter project. I just wish my conscience would let me discard G.I. Joes from the early 1960s. I’ve already started de-cluttering the house and we took a bunch of stuff to Goodwill this weekend.

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Bacteria is Life

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If you don’t have good bacteria in your system, you have bad bacteria. Your good bacteria keeps the bad bacteria at bay, but if your gut flora is in bad shape, bad bacteria will move in and:

Most bacterial species will build fortresses for themselves, called biofilms. These are polysaccharide and protein meshworks that, like bone, become mineralized with calcium and other minerals. These mineralized meshworks are built on bodily surfaces, like the gut lining, and protect bacteria from the immune system, antibiotics, and other bacterial species.

Pathogenic species known to generate biofilms include Legionella pneumophila, S. aureus, Listeria monocytogenes, Campylobacter spp., E. coli O157:H7, Salmonella typhimurium, Vibrio cholerae, and Helicobacter pylori. [4]

Biofilms favor the species that constructed them. So, once pathogens have constructed biofilms, it is hard for commensal species to displace them.

So, if they build little fortresses out of the minerals you are ingesting, supplementing minerals without cleaning up your gut flora is actually strengthening the pathogenic ones. And you may have mostly good bacteria, but if you have signs of inflammation (red face, skin problems, joint pain), you probably have a gut flora problem.

In my last post, I talked about the bone spurs I’ve been experiencing & through the process of figuring out a natural way of dealing with them, I noticed that all of the remedies for bone spurs were also remedies for Candida Overgrowth. Bad gut flora. Correcting this is my goal.

I have been battling inflammation for years with probiotics and it has really helped, and eating a really clean diet helps a lot, but sometimes life gets in the way & I eat half a pizza (Pizza Hut thin crust sausage & mushroom – holy hell it was good!). Sometimes I experiment with bizarre diets; sometimes I try drinking a buttload of craft beer. Potatoes, pizza & craft beer were feeding the bad gut flora, which thrives on sugars (starches, wheat, etc). But mostly, I’m on an Anti-Monsanto Diet.

So, the thing to do is attack the pathogenic biofilm (that adorable microscopic castle the bad bacteria built). There are other ways listed, but I like the more natural approach, so I’m going to attack the biofilms with vinegar, spices & maybe whey (I’m making yogurt tonight so tomorrow I will have about a quart of whey). Berries & herbs are also good.

Acetic acid in vinegar can solubilize the calcium, iron, and magnesium in biofilms, removing these minerals and weakening the biofilm; citric acid binds calcium and can disrupt biofilms. [9] Lactoferrin, a molecule in milk whey, binds iron and inhibits biofilm formation and growth. [10] N-acetylcysteine can destroy or inhibit biofilms. [11]

So here’s what I’m doing: I’m heating up some water (not too hot, 110F tops) & adding 2 T. Braggs “mother” apple cider vinegar & ½ T. raw local honey (both of those items fermented) stir & drink each morning & evening. Three times a day on an empty stomach I’m taking vitamin C, ginger, turmeric & digestive enzymes. I’m ingesting as much bacterially profuse foods & beverages as possible (while not feeding the bad with sugars, starches & ketones).

I sorted through a ton of websites yesterday (why, oh why don’t I save the links! It would make my life so much easier) & there was an incredible amount of conflicting advice, but the general gist of what I read was to break down the biofilm of the bad bacteria with various acids (you can even use hydrochloride – Betain HCL [I read somewhere – don’t try until you study – see comment below]) while repopulating with good.

And what are good bacteria sources? Well tonight I’m pan frying in coconut oil a huge T-bone dry-aged as per Dannyfrom504, which is made so tender & flavorful by bacterial & enzymatic action breaking down the meat’s components. So, right there I get more bacteria & enzymes. I also drink raw milk & honey, which have different bacteria. Also, I am enjoying my homemade rice beer & I’m going to post that recipe next.

In the olden days, before refrigeration, almost everything everyone ate was either fresh or fermented, but now that everything comes out of a can and is sterile, you don’t have access to a lot of good bacteria. Add that to the breakdown of the extended family living in close quarters & sharing gut flora, plus all of the anti-bacterial soaps & hand sanitizers & you create a perfect environment for a Candida Overgrowth.

Micro-brewed Craft Beer

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Keoni Galt’s new post has convinced me to start drinking the local craft, micro-brewery beers instead of that Miller Lite swill I’ve been drinking. I make a conscious choice in everything else: raw milk from the dairy, high quality cigarillos, grassfed butter, etc. I don’t have a local grassfed source for my meat, but that’s next on the list. Here’s some of what Keoni has to say:

High quality alcohol manufacture is an artisan craft. Micro-brewed craft beers are “living” beverages, carbonated by the natural fermentation process. Mass produced corporate swill is “dead” pasteurized fare and injected with C02 to carbonate the beer. Same goes for mass produced box wine versus properly aged bottle and cask wine. High quality tequilas and mezcal are made with 100% distilled agave, and high quality whiskeys and rums are aged for years in oak barrels, a process in which the charred innards of the barrel wood work like charcoal filters that remove the impurities of the distillate over time.

The main reasons we drink Miller Lite is because it is a low point beer in this state & because it is only $1.50 – $1.75 during happy hour. I like drinking, but don’t like getting drunk, so the low point part is attractive. We are cheap bastards, but maybe we should reconsider that. If I had a pint of draft, craft beer it would cost $4-$5, but I probably wouldn’t drink it as fast.

And the really stupid thing is that I personally know one of the local brewers; I have absolutely no reason to not support him & the other local brewers from my town. So, I’m going to start doing this & I’ll let you know if it increases my cost of living. Dang, I’ll have to re-train all of my bartenders!

One reason we chose cigarillos over cigarettes is because we decided that cigarettes are way too addicting & cigars are too cumbersome. With our current favorite cigarillos we smoke 1-2 per night between the 2 of us & really don’t have any desire to smoke more. If that consumption continues, our annual outlay will run us about $500 per year retail, $220 wholesale.

Adventures in the Kitchen

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I’ve become really good at pan frying T-bones in coconut oil. The first one I did was a major fail because I followed instructions & cooked the crap out of it. The T-bones I am able to get are just shy of an inch thick & I’ve finally perfected the cooking process.

We always split them & I like more rare & my husband likes medium to a little more well-done, so we compromise. Let the steak come to room temperature & slather with melted coconut oil. Sprinkle one side liberally with salt & pepper & put that side down in a hot, dry skillet.

I use cast iron & heat on medium heat until you toss water into the pan & it sizzles for a second before evaporating. Let the steak sizzle for 4 minutes without touching it. Then you might have to scrape it off with your spatula, salt & pepper the other side & turn & cook for another 4 minutes. Only do 3 minutes per side if you like it less done. Then I deglaze the pan with some butter, scrape up all the browned bits & fry up a mess of eggs.

Last week I started a batch of rice wine, and now I’m afraid to try it. It’s fermenting & smells alcoholic, but I did have to scoop some fuzzy mold-looking stuff off the top. Lol, do you think it will harm me? I followed some instructions that said to boil rice & water, cover & ignore for 7-10 days. I’ll don my big girl panties & try it (in a day or two). I’m going to try making it again, but this time I’m going to use Ben The Urban Farmer’s recipe.

I have also been experimenting with trying to make yogurt with raw milk. I made one batch & it got kind of funky really fast. I don’t think the naturally occuring bacteria in the raw milk liked the added bacteria from the culture much. So, off I went to the store for some new yogurt to use as starter.

I decided that I was going to go ahead & pasturize (heat) the raw milk to make yogurt. Here’s my thinking on that: I drink the raw milk & put the raw cream in my coffee, so I’m getting plenty of that bacteria in my system. I want yogurt to use as sour cream & etc, but I’m not willing to go to extreme lengths to do so. Also, the yogurt will have its own cultures, so I am getting that benefit.

The raw milk is made grassfed without antibiotics or additives & isn’t UHT like store-bought, so even though I’m destroying most of the bacteria, at least I’M doing it & not some nameless, faceless corporation that really, really wants to put aspertame in it but not in the list of ingredients. Anyway I made some yogurt last night & it looked fine this morning.

Odds & Ends

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Ack, waiting around for the insurance auditor to show up, so that I can figure out if I have to go all battle-axe on him, if I have to giggle like I don’t have a brain, or if I can be a normal person. It’s not the audit itself that is torturous, it is the having a total stranger in my office for 3 hours thing.

Small talk, yuk. Luckily, introverts tend towards excruciating things like auditing, but the problem with that is some take their jobs waaaaay too seriously. Those are the ones I have to go all battle-axe on. If it is an extrovert I’ll have to giggle, which is wearing in a completely different way. [Awesome, he seems to be completely normal, which means I can be normal. Still wearing, though]

I’m still up to my eyeballs in work & it doesn’t seem to be ending any time soon. Sure, I goof off like nobody’s business, so it’s probably mostly my fault for being behind. I’m trying to care, but failing. Every time I turn around the powers that be are complicating my job. This is probably a good thing though because I’m not sure anyone could easily figure this stuff out. My brain seems to have an extremely high tolerance for numbers & details.

Changing the subject…

I’ve recently gone back from eating safe starches (not sure if there is such a thing for me) to very low carb & it is really working out for me. I seem to have a lot of inflammation where carbs are concerned. We made stir fry with veggies, chicken, coconut oil & rice & my face was hot to the touch all the next day. If I eat everything in the meal but the rice, I’m fine. My husband, on the other hand, seems to do really well with carbs.

My diet now consists of a lot of bone broth & fat with some protein & small amounts of veggies. I have started drinking raw whole milk before bed & raw heavy cream in my coffee in the morning & some homemade yogurt at lunch.

I haven’t made yogurt with my raw milk yet because I still have some of the other, but I think the only difference is with pasteurized you heat it up to 180F to kill anything living in it & then let it cool to 115F to add the culture & with raw you only heat it to 115F so you DON’T kill anything in it & then add the culture.

Changing again…

I’ve decided that menopause is all about zinc for me. When I first started ‘pausing & skipping periods, I had hot flashes all the time. Then I stupidly went on a potato diet & messed my body up massively. I bled profusely for about 2-1/2 weeks until I figured out that it was caused by zinc deficiency due to copper toxicity from the potatoes.

I started carefully taking as much zinc as I thought my body could safely handle & quit bleeding. Whew. Then I noticed that I don’t have hot flashes anymore. Now I seem to be successfully on my way to never having a period again! Whenever I have a hot flash or a hint of a period, I take zinc for a couple of days & it stops. Do you know how to never have a period again? Buy about $100 worth of sanitary products! Yay, I’m fully stocked up! Hopefully I will never have to use any of them!