Besides low carb, what is your #1 most long-term beneficial practice

#41

Ideally, yes, surely many people are like that… Not everyone.

I don’t like to use willpower when it comes to food and for me, it means I may keep eating way beyond satiation. Satiation doesn’t always make me motivated to stop. Choosing my food items helps tremendously though…

And sometimes I stop way before satiety due to no willpower. Because I have too low appetite so eating when hungry or just not satiated is a chore and work. I need some very horrible hunger to make me push when I don’t feel a desire to eat.

In short, my appetite (that controls my eating when it’s very high or very low) and my hunger/satiation aren’t correlated very well so eating to satiaty isn’t the easiest for me all the time.

But why? White flour is already quite white and anyway, it is the cheaper, less trendy stuff, people like not white flour… Maybe not everyone and everywhere… But it sounds so pointless to put anything to it if you ask me…
I hate glaringly white stuff when it shouldn’t be that myself, they do it to shredded coconut here. I know exactly one supermarket where I can buy such a thing, all the others very blatantly LIE. They sell it after they take away basically all the fat and flavor and the rest is some super white fiber. I can’t comprehend why they can get away with it. It’s very, very, very obviously not what the label says. I can differentiate between 60% and about zero fat, yellowish and glaring, artificially white, heavy and light, sweet, coconutty and totally tasteless… I would think others can too. It’s a mystery and an upsetting thing.

(Rossi Luo) #42

Hard to explain, look at the pictures below, the foods in the picture are daily food here made of flour, and most people will prefer to buy the above one (the whiter one), so that’s why the sellers want to make flour whiter than normal.

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#43

The upper looks normal, it’s not even pure white. The second photo has a very different, way more yellow light so of course it’s yellower. Maybe not to that extent though, it probably has something yellow in it, butter or yolk could do that, flour definitely doesn’t make it really yellow as it’s not its color (except for corn flour ;)). Wholemeal flour is a very light brown. Normal white flour has a very white but not excessively, artificially bright white color. If I remember correctly, it was already 3 days I last baked a bread :slight_smile: But I do it every week so I think I remember right. Maybe your country has slightly different flour colors. But wheat flour never is yellow as far as I know.

People are so weird sometimes… Wanting abnormally white flour and dough…? When flour is already so white…

(KM) #44

Yes, but ordinarily what you will see on a package is “unbleached” white flour, or you see no such claim. They do not disclose the bleaching process or chemicals used for something like cake flour; I assume if flour doesn’t claim to be unbleached, then some kind of bleaching process has been applied to it.

(You've tried everything else; why not try bacon?) #45

For that, you’d have to look up the regulations of the U.S. Department of Agriculture and the U.S. Food and Drug Administration, both of which have jurisdiction over the terms used on nutrition labels.

Needless to say, other countries have differing regulations, so you need to know what applies in the jurisdiction where you live.

(KM) #46

Agreed, I just think expanding on echo2080@ Rossi Luo’s idea is a good one: it’s a beneficial practice for health to know what’s being done to the food. Which might or might not be something that shows up on the label. Vegetable oil, anyone?

(Kirk Wolak) #47

So many…
Honoring Restraining Orders…
Because if I don’t do that, I lose control of my food and choices and sexual partners (in lockup).

ROTFLMAO

(Kirk Wolak) #48

Robin,
You will appreciate this… My doctor said it was Okay if I talk to myself.
It was fine if I answered myself…

But he added “When you find yourself in an empty room, taking Roll Call to make sure you are all there… We need to talk!”

Of course my reply was “All of us, or just you and I?” :slight_smile:

(You've tried everything else; why not try bacon?) #49

I can relate to that. There was a point, thankfully long in the past, where I needed to have committee meetings to find out what was going on! :grin:

(Marianne) #50

I’ve always wanted chickens. We live in suburbia but have a larger lot. Unlike some towns around here, residents are prohibited from having them.

My favorite plants to garden are dahlias. They are incredibly beautiful and addictive!

(GINA ) #51

Paying attention to what is going on in my body and trying to get to the bottom of it rather that treat symptoms. Along with this goes a general skepticism about modern medicine.

A couple of examples… I get tendonitis. Doctors prescribe anti inflammatories and PT. One area would get tamped down and another would pop up. Daily collagen has just about cured all of it.

I had rosacea for years. I went to 4 or 5 dermatologists that never had an explanation and just prescribed creams and long-term antibiotics. I got off gluten and it all cleared up. Along with the yeast infections that ‘some people just get and no one knows why. Shrug’

I went for a physical and told the doctor about a fairly serious heart condition that my mom has that is often hereditary and the fact that my heart occasionally feels like it is beating irregularly. They sent me to a cardiologist who put me on a heart monitor and prescribed some medication (I don’t like medication, but heart stuff is scary). It had side effects so he wanted to start me on something else. I decided to look into alternatives. I started taking magnesium and it all cleared up. No irregular heartbeat and all tests perfectly normal.

The internet was really what made of all of this possible. Before that you were a hostage to what a doctor told you, what a friend or family member might know, or you could find in a publication IF you knew where to look. So I guess my #1 beneficial practice is knowing how to use the internet and evaluate sources to find solutions.

(Doug) #52

Gina :clap:

(Edith) #53

I have a very similar story.

(Bob M) #54

There’s a theory that those vitamins are bad for you. For instance, folic acid is bad because we get so much of it and the body processes it differently (more slowly) than natural folate.

Probably not a big deal for you, as I assume you’re not eating much wheat, but a big deal for normal folks eating a lot of processed food.

(Jane) #55

Thanks. I buy King Arthur’s unbleached white flour. It lasts a long time LOL

(Jane) #56

I normally buy King Arthur unbleached bread flour, which is not enriched. I bought the Gold Medal brand which is what they had for some holiday baking, and didn’t notice it was enriched.

And yes, it lasts a long time around here! I use a Tbl to thicken gravy because we like thin gravy and we end up with less than a teaspoon of flour when I do (2 g carbs). The subs are not very good IMO.

#57

Nothing extra.

eat zero carb lifestyle…all things are great!

I don’t require doing anything extra other than HOLD THE CARNIVORE plan to keep all the benefits I did receive and put me in a good daily life. Priceless.

HOLD PLAN…yea that is my focus at all times!