Kristelle's Recovery

Kristelle · Kristelle's Recovery

Since going high-fat, I've noticed I can tolerate beef and even beef that is a little rotten. Aged meat is fine, amines are fine. Undigested protein resulted in an overload of histamine within my body. That was the problem.

Eyes don't itch, aren't watery anymore and don't have that sticky feeling to them when I open them upon waking up.

Facial skin is oilier and smoother. Only one hive to speak of. Facial redness is absent. Little red bumps on my thighs are slowly fading away.

More energy, no fatigue either immediately after a meal or a few hours after. Feel happier.

I eat less as fat really satiates me.

These are the updates for now.

Dean

Kristelle,

So glad you are figuring all this out.

When I read all those accounts of Paleo tribes throwing out lean in favor of the fat, when game was plenty, and when I myself eat a very high animal fat diet, I'm completely convinced of what you are saying/doing.

I feel our protein needs will never be a problem to meet while we are eating a meat diet. I say, eat all the animal fat your body asks for. Just listen to your body. Bear always said eat the fat first, then the lean. I think that is good advice.

And, as I've always said... animal fat is where it's at. Cool

Kristelle

Realized that the salt in my Kosher meat is giving me a few problems, like heart palpitations and heartburn. So, I'm ditching Kosher and switching back to duck leg and duck eggs.

Let's see what happens...

~mina~

how do you feel today, kristelle? hope youre doing well!

Kristelle

Thanks for your concern Mina. Smile

I'm doing ok. Interestingly, I'm craving salty and sweet foods, most probably because my sodium levels are lower. As you probably know already, carbs increase sodium retention. So, no matter how much I eat, I'm still hungry but for these foods in particular.

Had some body cramping today and my mouth was very dry but that is gone now. Temporary bloating too. Yesterday, had the worst abdominal cramps ever. SODIUM WITHDRAWAL!

I'm much less thirsty, have had no acid reflux in 2 days so things are looking up. I just have to get through this phase of adaptation to less sodium which I'm sure won't last more than a few days.

Ever since going zero-carb, any negative symptom I've had came from the fact that I didn't eat enough fat relative to protein such that protein was not well digested due to lack of energy. I mentioned that before and the fact that this caused allergic reactions. But, what I also realized (and did not mention) is that undigested protein attracts water and as such, causes dehydration by pulling water out of other cells. This may have been a contributing factor to my problems such as constipation and increased mucus production.

In any case, whether I'm on the right path or not right now, which I think I am, I'm NEVER giving up.

~mina~

thats a really interesting post.. i experience leg cramping alot but i usually attribute it to my low iron..

interesting about sodium retention etc.. thanks for posting about it

keep us updated and best wishes on your road to recovery!

Dean

Hey, hero! Wink

I'm so glad you are never giving up. You can't. You are my inspiration. I'm doing really good going to the next level, Kristelle. I only had a couple awful days of major headaches, but I just kept telling myself that this was the best way to just get over the caffeine and cream withdrawals. Woke up today and felt wonderful. So, I'm headed in the right direction.

What meats are you doin' now?

Hope everything is going great for ya. Cool

Billi-Jean

Hey Kristelle, just popping in to say hi, and give my support too!

Your determination is inspiring and very motivating and I really love seeing how determined you are to "walk the walk" as they say. Yup

If we were neighbours I swear I'd be forever using some excuse to come over and soak up some of your positive energy -you make me want to try harder, heal better, stay stronger!

Thank you! Heart

Kristelle

I'm really happy to hear about your progress Dean. Hang in there. I have faith in you. Wink

Right now, I'm mostly eating lamb flank and duck leg with some organic duck eggs (1 a day). In general, I plan to eat only fatty meats regardless of the animal and organic eggs, preferably duck as they are more nutritious. I'm planning to include pork belly from time to time.

Re: eggs, I limit eggs to 1 a day due to high calcium:magnesium ratio and the fact that these were rarely eaten in paleolithic times (in season only and hard to get at sometimes). I only eat the egg yolk for the fat and fat-soluble vitamins such as vitamin A, D and E. I have plenty of protein coming from my meats and don't need the egg white, especially given its antinutrients and the fact that it creates allergic responses in some. No thanks!

Kristelle

Thanks to everyone for their support. If I am positive and determined, it is, in part, thanks to you guys. Heart

Nicola

You are on the bus; it takes a lot of energy but you will be able to say "I did it my way" (and you are a help to many of use)!

I have looked at our duck meat and they mention "fed 100% vegetarian with vitamines and minerals"; that reminds me of hens, eggs - the same kind of advertisement.

The same goes with beef. I rode all the way (+/- 40km) to Waldshut (Germany) to get beef because food is much cheeper (than in Switzerland). Most of the meat is with out fat (the Germans love bread and low fat) but that didn't bother me because I add extra suet. They had beef from France and beef from Argentina. She showed me a label of the French (it was cheeper) and it said: fed 100% vegetarian with vitamines and minerals! I chose to pay more for the South American.

Finding a good farm or butcher and knowing that what you are eating is "natural"; that's harf the battle - digesting it is the other Smile

.

Nicola

Kristelle

I might just try this butter and meat thing. It worked great yesterday night and butter doesn't taste that bad after all. I felt calm afterwards, felt warm all over and my skin seemed smoother.

jeff

Matt

Billi-Jean

Interesting point Matt. Much of the fat on meat here in Australia is more of a yellow colour (this is an identifiable characteristic of grass-fed meat). Grain fed meat will have white fat rather than yellow. Since the fat soluble vitamins (A, D, E and K) all include ring structures in their shape (and ring structures are classic markers of colour or pigmentation properties), it makes sense that yellow fat would contain more of these vitamins.

Dean

I always asked for bison fat whenever I got a quarter or half bison. The fat was yellow. When I got a quarter black angus beef, I got a bunch of fat with it, cuz they gave me extra. This fat was pure white.