Funny how that works

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ericbarbour
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Funny how that works

Post by ericbarbour » Fri Feb 21, 2020 4:06 am

Whenever food is the subject, people end up talking about/obsessing about things I can't eat. IBS, lactose intolerance, and the inability to digest peanuts or some other legumes, plus various other things, mean that a long list of common foodstuffs literally sicken me.

I've been telling people for as long as I can remember, that common vinegar-and-preservative-containing condiments nauseate me. Mayonnaise, ketchup, mustard, salad dressings, etc. Usually people have difficulty believing it. Can't even eat most fried chicken, especially KFC. I don't know what the hell is in KFC but it makes me miserable.....

Does anyone else on this forum have the same problem?

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Abd
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Re: Funny how that works

Post by Abd » Fri Feb 21, 2020 8:25 pm

Well, I don't have that particular problem. I follow a very-low-carb food plan, and my "fuel" is heavy cream, I go through over 6 quarts per month.

One of my favs is chicken thighs, which can be frozen, skin-on, and microwave-thawed and broiled and I sprinkle them with grated parmesan cheese to create a crust. Delicious. That's a hard cheese, generally aged, which might be low enough lactose or not.

One food we might both enjoy would be another fav of mine, much simpler. Ribeye steaks, which I cut into serving size pieces and freeze, then thaw and broil with nothing added, and not to more than medium-rare, if that (i.e., might be more rare). Yum. Especially the fat! For food safety, searing the outside is enough.

It is essential for a sustainable food plan that one identify delicious foods that are on the plan. I call it Vitamin F, for Fun. No fun, it will fail.

Meanwhile, what happens if you take enzyme supplements? I would imagine that it might reduce symptoms enough that you could tolerate something low-lactose like the small amount of parmesan cheese I use on chicken.

I also use it on salmon, which I similarly buy frozen and thaw (by immersion, not microwave) and broil. But the salmon without the crust is also delicious. Again, though, I often use mayo with it.

And another of my favorites is sushi-quality tuna, immediately frozen when caught, and sold in packages of individual "steaks", whichi I thaw in water -- in the individual plastic wrap -- and then eat uncooked with soy sauce. Fantastic! Once in a while I fast-sear it on the outside, leaving the inside "rare." Again, fantastic! These are gourmet foods, fully on my plan.

So, really, Eric, my question is much more what you can eat, not what you can't.

Humans are omnivorous, and they say that 75% of humanity is lactose-intolerant. It's simply more rare here in the U.S. Still very common, which makes the apparent presence of offending ingredients in Kentucky Fried Chicken weird.

One more point: mayonnaise should normally be lactose-free, so your dislike may be related to a dislike of vinegar. Some is made with lemon juice instead, are you also averse to that?

Some food aversions develop from childhood experiences that created them, and may not actually be worth keeping. I was that way with macaroni and cheese (I got sick eating it once as a child and the very idea of mac and cheese was revolting to me, for maybe fifty years or more). I now don't eat it because of the carbs, but it's actually delicious!

I was a bit that way about mayo as well. But then I realized that I liked tartar sauce with fish, always had, and that is mayo and pickles, essentially. Now I always have mayo on hand. It's great with eggs, for example. But it's up to us to decide what to allow and not to allow, and I would never suggest that someone is wrong for avoiding a food. I do suggest seeking understanding what is behind our likes and dislikes, where possible. It can create new possibilities. But I also strongly suggest trusting our intuition.

Bleh! Kreplach!

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Re: Funny how that works

Post by Abd » Fri Feb 21, 2020 11:41 pm

Talking about food with enthusiasm appears to be a sign for a certain amateur psychologist-hater, of bipolar disorder. I get it. Mania.

When I first went on a low carb diet, about fifteen years ago, there was a strong uplift in mood, comparable to the effect of a stimulant. It's a known side-effect of ketone metabolism, but enjoying life thoroughly, which is what this amounts to, is not at all dysfunctional, the opposite. And I could write much about the relationship between this and ADHD, and low-dose methylphenidate. And won't today. But the Watcher/Judge/Troll might.

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