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Post by erictalmant on Oct 5, 2009 8:04:38 GMT -5
Recipes can be a toughie...
I actually work with a well-known chef in the southwest United States. I will talk to her and see if she might have any time to come and post some ideas here on our forum.
As a fast Fast Oxidizer, I can tell you that I usually do not get that "fancy" with my eating. I always start with one of my meats: pork, lamb, buffalo, dark meat turkey, or beef. I then add in some of my allowable vegetables, one of my beans (I rotate through all of them-black, adzuki, mung, pinto, etc.), and usually cook it either in bacon grease or coconut oil. I cook up enough for the entire day early in the morning or the day before; and then dole out 5 or so portions in my glass containers and off I go.
I also think that the use of allowable spices can make a huge difference. I like to mix in sweet basil, oregano, rosemary, and thyme when appropriate.
Hopefully we will get some other replies to this thread...
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Post by erictalmant on Oct 5, 2009 7:58:14 GMT -5
Thanks Eric, That's what I figured. I've seen people use a copper-silver ionization process to keep pool and hot tub water clean. Do you think that would be a better option. Good idea about the rinsing off. I haven't really done that before after the hot tub. Doug: I am not entirely familiar with this process. Do you think you can provide me with a summary or a link to where I might be able to find out more? I can then give it a read, talk to some of my MT colleagues, and then let you know what they collectively think. Sound good?
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Post by erictalmant on Oct 5, 2009 7:56:08 GMT -5
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Post by erictalmant on Oct 1, 2009 12:34:28 GMT -5
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Post by erictalmant on Oct 1, 2009 12:24:48 GMT -5
Eric, A few questions regarding my Mixed Oxidative diet. 1) On my recommended food list, there are option#1 foods and option#2 foods, and in bold on the next page it says do not mix option 1 foods with option 2 foods...why is that? 2) regarding fats such as nuts, peanut butter, and so on that have protein in it, how do you balance mixing these foods with "complete" proteins without throwing off the proper proportions of macronutrients. 3) I have a strong feeling that I am allergic to most dairy.... Two days ago I had consumed a 1/2 gallon of raw milk from organic pastures and also finished off a 8 0z bar of raw cheese in a day. The following day I felt like crap... flu like symptoms, i was coughing, had mucous buildup etc... My question is can food allergies get you sick? I feel like i got hit in the face with a truck and feel horrible. 4) Lastly, Red meat is allowed in my diet. However everytime ive had it ive had a negative reaction to it. Should I cut it out completely with my diet? or just watch what I am intaking with it? Thanks -matt Hello Matt. The simple answer to question #1 is that the green foods are "protein type" foods and the purple foods are "carb type" foods. If you mix a green with a purple then you are going to try and push and pull your body chemistry all at once. It is like trying to walk forwards and backwards at the same time. Balancing out the number of green meals to the number of purple meals is the key to balancing body chemistry for a Mixed Type. Make sense? Don't every worry about exact macronutrient ratios. Put a meal together and then fill out your DCR's. If you are not checking all of the positive reactions then something is missing. Try different things but keep looking until you hit the sweet spot. Fine tuning is not an exact science. If you get close, then you will know it. And once you find it, don't be worried about hitting it exactly the same every time. Whenever you decide to add or take away protein from a meal, you would want to do it with complete proteins. Yes, absolutely food allergies can make you sick! Check out my blog on my web site for an article that I recently wrote about food allergies, food sensitivities, and food intolerancs. It will answer your questions. If you are sure it is the meat, then I would go off of red meat for 4-6 weeks and then come back and see what happens. However, the first step would be to simply eat the meat all by itself and in fact decide whether or not it is the red meat; or something else. Keep us posted!
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Post by erictalmant on Oct 1, 2009 12:16:20 GMT -5
OK Eric. I'm not using it at the moment as i dont want to complicate things with the adrenal recovery supplements you've got me on. Probably not a bad idea
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Post by erictalmant on Oct 1, 2009 12:15:33 GMT -5
"The sport picks the athlete, the athlete doesn't pick the sport" Coming from a strength coach at a division I university; I wonder if anyone would argue with you!?
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Post by erictalmant on Oct 1, 2009 12:12:53 GMT -5
Eric, How much more effective is sublingual than just swallowing some caps? I've experimented with l-tyrosine caps and usually get something from it. Would your recommend going under the tongue? Amino acids will "kick in" much faster when taken sublingually. I take my l-tyrosine under the tongue and I can usually feel it within 10 minutes for sure.
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Post by erictalmant on Oct 1, 2009 12:11:00 GMT -5
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Post by erictalmant on Sept 30, 2009 17:03:53 GMT -5
Hey gang. I had some very important meetings today for the Raw Unity Meet and things have become very busy much earlier than the past 2 years.
I hope to be on here tomorrow a bit to answer a few questions.
I hope everyone is well!
Eric
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Post by erictalmant on Sept 28, 2009 7:42:07 GMT -5
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Post by erictalmant on Sept 24, 2009 16:53:03 GMT -5
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Post by erictalmant on Sept 23, 2009 17:32:59 GMT -5
Eric, I think I found it here:http://www.informedchoice.info/cocktail.html or here: www.novaccine.com/specific-vaccines/vaccine.asp?v_id=16This came about as a discussion about this spoof video (or is it?): One of my staff members was talking to his professor about it, professor got really defensive sayin flu shots are legit, very well researched and documented, no dangers, etc. etc. I will stand by my original statement: I will not be getting one; and I am not in favor of them. I am in favor of bolstering one's mucosal barrier (immune system) through proper MT protocols and proper use of the BioHealth 304 test. It has served me well for many years so far
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Post by erictalmant on Sept 23, 2009 17:30:58 GMT -5
Hey gang.
I was just too busy today to break away to the forum. I will try to get on here and get your questions answered perhaps Thursday or Friday.
Thanks for your patience!
Eric
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Post by erictalmant on Sept 21, 2009 17:24:41 GMT -5
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Post by erictalmant on Sept 21, 2009 14:15:30 GMT -5
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Post by erictalmant on Sept 16, 2009 16:25:26 GMT -5
Jared: How about-don't get one I actually am not sure I can. I will ask my mom, who is a nurse in S. Illinois, to see if she can help me out; and then I will pass it along to you. Can you perhaps be more specific? Do you mean you would like to know everything that the latest flu shot vaccine for this year contains? I may need to ask some of the MT doc's about this one; because like you said-the key word is RELIABLE. Let me know if this is what you meant; and if not then please clarify or elaborate for me and I will see what I can come up with.
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Post by erictalmant on Sept 16, 2009 16:22:23 GMT -5
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Post by erictalmant on Sept 16, 2009 16:22:05 GMT -5
di-potassium phosphate is near impossible to get in less-than-industrial quantities in the UK. Are there any substitutes that can be used for this ingredient? I can get and send you the di-potassium phosphate from Ultra Life.
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Post by erictalmant on Sept 16, 2009 16:21:08 GMT -5
Hello Nelson.
Are you asking about a pre-workout meal or a pre-workout "boost" perhaps in the form of a supplement?
For a FO, the use of l-tyrosine does great. You will have to experiment with the dose, but a good place to start is 200-400mgs under the tongue (until it dissolves) about 15-30 minutes before training. Some need more (sometimes a lot more) and some do fine with less.
Let me know if this answers your question; and if not then please clarify for me what you mean and I will do my best to offer some advice.
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