Buyer be very wary - when a medical professional acts confident, that just means they are sure of themselves - it in no way assures accuracy of their information.
I am eating lacto-fermented vegetables every day now with excellent results. I stopped eating sees once i learned about lectins, but started up again when study came our lecto-fermenting seeds for 3 days lessoned the lectins by 95%.
Although I experiments with many foodstuffs I grew, this is a normal first of the day meal 18 hours after the afternoon meal: Pour the juice from the lacto-jar covering the bottom of the pan and ladle in the vegetables. Half heat until the mix warms and add alliums from storage, crack eggs and allow the whites to drool out into the compost bucket and add the yolks to the pan. Maybe a tablespoon each of garlic bulbils and half dehydrated tomatoes stored in olive oil. Maybe something else I grew. A tablespoon or so of a mix of green I partially dehydrated (until they were dry and wilted, not crispy) and stored in the freezer. Black pepper on the yolks and cook lightly. Eat some sour cream to reactivate the system. Having crushed two garlic cloves (allicin), I eat them raw with pickled olives to mask the sharpness. A fourth or fifth of a tin of cod liver with the oil. Sometimes a few in salted shelled peanuts. Eat the meal. Go to the basement and crack a half a dozen black walnuts from my trees. Grab a half a bowl of berries from my bushes and some I foraged out from the freezer on my way out and up from the basement.
Figure out the nutritional components of all of that now would you!
Very nutritious and microbiome supporting. I would not be able to handle the cod liver oil as it is vitamin A and D source. And there are histamine trigger foods in the mix - but very nutritious if you aren't having any sensitivities to it - good for you!
Protein and phytonutrient dense, high fibe, many varied nutrient sources including the black pepper.
I also can't go that long between meals. I get too moody, in not good ways.
Seed sprouting also reduces lectins I think, more digestible. I cook raw pumpkin seeds with white rice and it seems very tolerable. Brown rice became too much oxalate for me, so plant foods can cause problems. Blanching almonds is important for me and I can't have walnuts anymore. Listening to your body and being open to the idea that your daily routine may need to be reconsidered is important as we age or during an illness. Sometimes things are only not tolerated during the illness and recovery.
You are AMAZING! I cannot wait for your guide to come out. Will you be sharing some parts with us?
I am eating lacto-fermented vegetables every day now with excellent results. I stopped eating sees once i learned about lectins, but started up again when study came our lecto-fermenting seeds for 3 days lessoned the lectins by 95%.
Although I experiments with many foodstuffs I grew, this is a normal first of the day meal 18 hours after the afternoon meal: Pour the juice from the lacto-jar covering the bottom of the pan and ladle in the vegetables. Half heat until the mix warms and add alliums from storage, crack eggs and allow the whites to drool out into the compost bucket and add the yolks to the pan. Maybe a tablespoon each of garlic bulbils and half dehydrated tomatoes stored in olive oil. Maybe something else I grew. A tablespoon or so of a mix of green I partially dehydrated (until they were dry and wilted, not crispy) and stored in the freezer. Black pepper on the yolks and cook lightly. Eat some sour cream to reactivate the system. Having crushed two garlic cloves (allicin), I eat them raw with pickled olives to mask the sharpness. A fourth or fifth of a tin of cod liver with the oil. Sometimes a few in salted shelled peanuts. Eat the meal. Go to the basement and crack a half a dozen black walnuts from my trees. Grab a half a bowl of berries from my bushes and some I foraged out from the freezer on my way out and up from the basement.
Figure out the nutritional components of all of that now would you!
Very nutritious and microbiome supporting. I would not be able to handle the cod liver oil as it is vitamin A and D source. And there are histamine trigger foods in the mix - but very nutritious if you aren't having any sensitivities to it - good for you!
Protein and phytonutrient dense, high fibe, many varied nutrient sources including the black pepper.
I also can't go that long between meals. I get too moody, in not good ways.
Seed sprouting also reduces lectins I think, more digestible. I cook raw pumpkin seeds with white rice and it seems very tolerable. Brown rice became too much oxalate for me, so plant foods can cause problems. Blanching almonds is important for me and I can't have walnuts anymore. Listening to your body and being open to the idea that your daily routine may need to be reconsidered is important as we age or during an illness. Sometimes things are only not tolerated during the illness and recovery.
Regarding the MCS info: I believe that the focus on the amygdala is a limited hangout of the MCS community.