Makes sense doesnt it??? ANd simple , for us lowcarbers.
Of the several articles addresssing this, the low carb diet was vewed as not do-able for the population, so just a few days here and there of fasting for the treatment days was deemed do-abe. I think I would rather live LC than eat SAD then fast/radiation/chemo to kill the cancers. Sugars feed the buggers; AND high O2 levels also disrupt the ccancer cells......I am looking for evidence that exercise may be helpdul to increase O2. Certainly there is evidence that sleep apnea is a problem and linked to some diseases. |
How we train our thinking changes our experience.....why cholesterol decreasing drugs cause depression......and so much more.
https://www.youtube.com/watch?v=8kVEsKRslQw |
http://paleoforwomen.com/4-dangerou...ut-chia-seeds/#
This is paleowoman, and offers a great write up on chia seeds. SHe hits upon every point that I have delved into about the chia seeds. However, I did find one source that looks at the phytoestrogens as BLOCKERS to the detrimental estrogents. Contradictory info is hard to sort out without good studies to verify one way or another. NOT taking the phystoestrogens is as valid as TAKING the phytoestrogens. Quote:
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The whole thing about phytoestrogens and estrogen makes my head spin sometimes. I'm about to lose my ovaries to radiation and I'll go right into menopause. I have some female relatives who have had estrogen receptor-positive breast cancer so I just can't get too excited about losing my estrogen. A lot of the menopause literature recommends soya Etc as a natural replacement for the Lost estrogen. I just don't think I could ever.
If you listen to podcasts you might like Paul Anderson. He's co-author of a new book called outside the box cancer Therapies . In one of his podcasts he said that the people who stay on low-carb have the best remission rates of their cancers. Medicine and Health with Dr Paul https://player.fm/series/medicine-a...th-with-dr-paul The BC Cancer Foundation has been running some blog posts by a researcher who has been researching low carb diet and cancer. they got slammed pretty bad on Twitter by a bunch of idiots and they haven't finished the blog series. https://bccancerfoundation.com/rese...r-gerry-krystal |
Hi walnut, thanks for the visit.
Cancer is an emotional word. Replacement therapy is also an emotional word. I elected to remove my ovaries, but totally regret it now. All the info available at the time was from mainstream conventional doctors. Nothing else was easy to find. SO I did nt find out there ARE alternative treatments and options. I hate my life as it is. Wish I had all my hormones back. Can only get natural options. Genetic testing? Nope, never again. |
https://www.ncbi.nlm.nih.gov/pubmed/28079011
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Fiber-- In my mind I had put this subject to bed. COnvinced myself that eating vegeatables was enough fiber and certainly enough minerals and vitamins for a healthy body and GI.
THen fell across this blog. I chuckled. He confirmed my thoughts but arrived at this conclusion much faster than I did. He kicked the grains out, and eliminated the IBS at the same time. https://www.marksdailyapple.com/why...-are-unhealthy/ |
https://www.drstevenlin.com/what-ar...-of-vitamin-k2/
Collecting recipes for pate.....time to butcher the ducks.....just picturing the huge duck livers in the drakes....... |
Great article. I liked the part about sticks and twigs.
" So when all those sticks and twigs rub up against my fleshy interior and literally rupture my intestinal lining, I’ve got nothing to worry about. It’s all part of the plan, right?" |
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Here are a couple of good pate recipes using pork but could be used for duck liver. Link is Courtesy of Jenny a couple of years ago. http://delectablemusings.com/2012/0...e-two-ways.html |
Thanks Meme, dang the live pate looks great. Time to get brandy!!! Ran out of it years ago when I stopped making rum balls and brandy balls. Only kept that stuff around for cooking. Now a NEW recipe for that brandy!!
Pork Liver Pâté Mousse by Michelle K. March-15-2012 This liver pâté mousse works great with chicken and beef livers as well if you do not care for or do not have pork livers on hand. Ingredients 1 lb 8 oz pork liver 4 Tbs butter 1 tsp oil 2 onions, cut in half and then thinly sliced 1 tsp kosher salt 4 garlic cloves, minced 1/8 - 1/4 cup brandy 1/4 - 1/2 cup cream 1 tsp black pepper Instructions Carefully clean the pork liver, being sure you remove any connective tissue. Dice the liver into 1 inch cubes. Add the cleaned liver to a bowl and then cover it with milk. Move it to the refrigerator for at least an hour. Melt the butter and oil in a skillet and add the onions. Sprinkle with 1/2 teaspoon of salt and cook the onions low and slow until they reach a rich caramel color. This process takes a while and cannot be rushed. The more sugars that develop and the deeper the color of the onions the better they will taste. Add the garlic to the caramelized onions and stir for about a minute. Add in the liver cubes to the skillet by removing them from the milk - do not pour them into the skillet milk and all. Sprinkle with 1/2 teaspoon salt and fresh ground pepper then heat gently until the juice coming out of the livers is clear and they are fully cooked. Carefully add the entire contents of the skillet to your food processor. Add in 1/8 cup of brandy and 1/4 cup of cream. Puree for several minutes, stopping to scrape the sides as needed. Taste the pâté and adjust the cream, brandy, salt and pepper to your personal tastes. Puree one last time getting everything very smooth. Using a fine mesh sieve and wooden spoon or spatula, push the puree through to get rid of the grainy texture. This last step is tedious but the difference in the final pâté makes it well worth it. Traditionally this is not served until it has a chance to chill for several hours or overnight, but I like it warm. So eat it whenever you want on crisp crackers or rustic bread. Store in an air tight container in the refrigerator for up to a week. For longer storage move the pâté to a freezer safe container and cover the top with a layer of clarified butter. Freeze for up to 6 months. Let it thaw in the refrigerator the day before using. Details Prep time: 10 mins Cook time: 1 hour Total time: 1 hour 10 mins Yield: about 3 cups |
To me, the cloves and onions might overpower the duck liver but do well with pork.
I liked the other one better Ingredients •1 lb 6 oz course ground pork shoulder or (Duck liver) •6 oz pork liver •1/2 cup dry white wine •2 tsp pink salt •1 tsp black pepper •1/4 tsp marjoram •3 small bay leaves I would also use Thyme because it's a French thing....I'm not so crazy about marjoram. But I would probably love both as is and eat it all :D |
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I just assumed the first one MUST use ground pork. Yes you are right this would be a good one. MAYBE there will be enough liver over the summer to make both and trial the recipes. |
Need to turn the lobster shells into a soup. WIll try cream and water to pull out the flavors.... and make more space in the freezer for the the ducks.
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So much talk about the livers I totally forgot about your whole ducks, you lucky duck!! That's my fav meat ever!! I would bet that's a ton of work, never done or seen it done but I can imagine. The one time DD3 raised chickens in FFA for meat, DH took them to a place for processing. They have a system and even a machine that removes the feathers.
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