Haven 't seen surgeon yet, but I have been walking without cane since Louisiana. Still difficult going down stairs, and still shaky on ice
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Well, d'ya like rice and fish? Aside from all the fish sauce (which is salty like soy sauce, but it's made from fermented sardines), Vietnamese food is healthy. How about Indian food? Cuz I have more curry recipes than god. Most of them vegetarian and fish, actually. And not strong flavored like restaurant food. These are down home cookin'.
Haven't had that much Vietnamese food, do know I have not liked any version of NucMam I have had. Of course, I definitely do not like anchovies, and have had several dishes with them as an incredient (mushed up, base for sauce, that sort of thing), and liked the dish.
I have had some curries which I liked, some which I didn't. Nice thing about Indian food--if too spicy,I notice as I'm eating it. I avoid Middle Eastern (the whole eastern and western Mediterranean) because I often like it, and then have very unpleasant nights (TMI, but it's relevant--barfing up battery acid while suffering diarrhea at the same time is not pleasant).
You might be very sensitive if not outright allergic to legumes. Chickpeas and lentils make up the bulk of the Mediterranean menu. How do you handle beans?
Most of the Indian dishes in my book aren't particularly spicy. There's an enormous section on simple vegetable curries. If you don't like turmeric, coriander, and the like, you won't like most curries, but if you do then you should be fine.
I hate the thought of you suffering cardboard food when there are so many healthy cultures out there to cook from. Lord knows American food isn't known for it's flavor when it lacks epic amounts of sugar, salt and pig fat.
Handle beans in general fine, other than the usual flatulence. In the past, had to be careful about nonsoluble fiber due to irritable colon, but that has not been an issue in years.
In terms of taste, lentils are fine; chickpeas OK, but not my favorite.
Not so much cardboard food, it's getting used to things like brown rice, whole grain pasta and the like vs. the more processed kind. And missing sausages and beef. (Yeah, I know--first is by definition processed, and later, at least most of it in this country, is loaded with all kinds of crap.)
Yeah, the healthy stuff takes some getting used to. Rather than brown rice, do the more exotic varieties do the same job? I find red, black and mahogany rice, and the Canadian wild rice to be, as far as flavor and texture goes, more interesting than brown rice. But I don't know how they do in a maintaining blood sugar kind of way. I wonder if free range beef or bison would do the job? Bison is very lean, and not particularly gamey. It's got a stronger flavor than beef, but I'd never claim it tasted like wild meat.
Need to check on both the grains and the meat. Have had real wild game, and fwiw, unneutered male goat (really gamey). Most bison I have had is farm raised, probably on corn rather than grass, but dunno. Need to see my other doctor about the blood sugar anyway, so will check.
Short version of the MD recommdations was avoid white food, avoid red meat, eat colorful food, avoid most restaurants. (grossly oversimplified, but you see where that's going).
TMI again, but the major concern was bad cholesterol, and really high triglycerides. Now we're back to the blood sugar.
Sure, simple sugars and meat high in fat. Makes sense to avoid with your particular health needs. Grass fed, whether beef or bison, is all significantly leaner and higher in omega 3 fatty acids. The grains I brought up because some people find them tasty who don't like brown rice. They're firm like brown rice, but with a better flavor.
The restaurant thing makes sense. Reason most restaurant food tastes better than home cooked is that they sneak butter into everything they can get away with. Not good for cholesterol problems. Delicious, but it'll kill ya.
How about Indian food?
Cuz I have more curry recipes than god. Most of them vegetarian and fish, actually. And not strong flavored like restaurant food. These are down home cookin'.
Reply
I have had some curries which I liked, some which I didn't. Nice thing about Indian food--if too spicy,I notice as I'm eating it. I avoid Middle Eastern (the whole eastern and western Mediterranean) because I often like it, and then have very unpleasant nights (TMI, but it's relevant--barfing up battery acid while suffering diarrhea at the same time is not pleasant).
Reply
How do you handle beans?
Most of the Indian dishes in my book aren't particularly spicy. There's an enormous section on simple vegetable curries. If you don't like turmeric, coriander, and the like, you won't like most curries, but if you do then you should be fine.
I hate the thought of you suffering cardboard food when there are so many healthy cultures out there to cook from. Lord knows American food isn't known for it's flavor when it lacks epic amounts of sugar, salt and pig fat.
Reply
In terms of taste, lentils are fine; chickpeas OK, but not my favorite.
Not so much cardboard food, it's getting used to things like brown rice, whole grain pasta and the like vs. the more processed kind. And missing sausages and beef. (Yeah, I know--first is by definition processed, and later, at least most of it in this country, is loaded with all kinds of crap.)
Reply
I wonder if free range beef or bison would do the job? Bison is very lean, and not particularly gamey. It's got a stronger flavor than beef, but I'd never claim it tasted like wild meat.
Reply
Short version of the MD recommdations was avoid white food, avoid red meat, eat colorful food, avoid most restaurants. (grossly oversimplified, but you see where that's going).
TMI again, but the major concern was bad cholesterol, and really high triglycerides. Now we're back to the blood sugar.
Reply
Grass fed, whether beef or bison, is all significantly leaner and higher in omega 3 fatty acids. The grains I brought up because some people find them tasty who don't like brown rice. They're firm like brown rice, but with a better flavor.
The restaurant thing makes sense. Reason most restaurant food tastes better than home cooked is that they sneak butter into everything they can get away with. Not good for cholesterol problems. Delicious, but it'll kill ya.
Reply
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