An image of a poached egg on gluten free toast with lots of freshly cracked black pepper, sea salt and coconut oil in place of butter. I’ve used this image as it represents the various changes I’ve made to my diet over the years but perhaps even more since investing in a medical procedure in 2012?
- Eggs have had a bad rap in times past but I choose to aim for about one a day… but without the whites. the runny yolk has a similar consistency to the phospholipid liquid I take every morning (I mention it first, here). Rather than avoid cholesterol containing foods we should seek out clean versions of them. Our body’s use cholesterol for so many essential processes (not least turning sunshine into vitamin D.The whites are the most allergenic part of the egg apparently (and the part I like least) so I don’t find it a problem to avoid but if I’m offered scrambled eggs by a loved one? I’ll take it!
- Gluten free toast was the first change I made as grains can cause tiny holes in the gutlining letting food into the bloodstream before it’s ready (intestinal permeability) and then can go on to create an immune response from an already confused immune system. gluten free some argue is not much better than gluten containing.
- Pepper I just like very much and have been eating more of it whilst avoiding members of the nightshade family (dried chili flakes in this instance) to try and heal the leaky gut I spoke of in an earlier post.
- I use Himalayan, Rock or Sea salt as they taste nicer and choose to avoid the free running granules/table salt as much as possible. It’s when salt is processed and stripped of its naturally occurring minerals (sometimes showing up as colour) that we can end up with problems. Also I have low BP so, at the moment have no need to worry about it rising a little. Increased blood pressure may help a sluggish circulatory system?
- Coconut oil I also like very much which is also lucky as many people say it’s so damned good for you. Originally we came from the tropics where we’ve gotten used to eating coconuts (is one version I’ve heard to explain why they’re so good and easily digested). The fats from them are quickly turned to energy without needing to use the liver or bile salts, first. The fatty acids it gets quickly broken down into (lauric and caprylic acid) are anti-fungal, anti-microbial and just all sorts of good especially if you’re dealing with fatigue for any number of reasons eg malabsorption lingering infections all stuff that tires the body.
These four approaches represented by the poached egg are me trying not to rock the boat. I want stuff that’s in my gut to stay there til I’ve absorbed everything from it and it’s good and ready to leave! Obviously this isn’t the main part of my diet, that’s non nightshade veg but I find the protein sets me up for the day (with some sprouted seeds in the egg sandwich) future post on sprouts to follow but before that, a post will soon follow on the results of that medical procedure that I think I’ve noticed.
as ever, I’m not a doctor and the food choices I’ve made have made sense for me – that’s not to say they’ll make sense for you but it’s still worth paying attention to how our bodies react to the stuff we put in it.