Tuesday, October 27, 2009

Way better than cooking

I wasn't kidding when I said I was going to remodel my kitchen now.

Here's some pics.

Wednesday, October 21, 2009

Stopping the Insanity

I must be doing something right.
I haven't seen a "3" after the "1" since 1993, when I started eating low-fat.

Even after gluten-free and low-carb my weight was stuck around 150. I have been losing pounds slowly since being on the acyclovir so I thought I might be able to drop some real weight if I tried. Decided to cut my carbs way back and see what happened. Since eating the new bread, it's been pretty rapid. I may even exercise now.

Being in ketosis really is worth the trouble.
I always feel my sharpest mentally when I am. It is mildly euphoric too.
Not to mention it increases the libido...

Thursday, October 8, 2009

Pancakes for Zombies

When I finished my first paper, I sent it around to all the major researchers of the associated diseases. I went to the Micheal J Fox Foundation website to get their address, and on the home page was a big promotion for their "Pancakes for Parkinson's" fundraiser. I nearly lost my mind. It still gives me anxiety. Pancakes are the most basic gluten delivery system there is.

Anyhow, Jeff and I have been doing more diabetes research lately. He got Jenny Ruhl's book "Blood Sugar 101", which has lots of information from a skeptical patient's perspective (I can relate). I am still processing that data, but she does have a pancake recipe in there that may save the world. It's gluten free and almost carb-free. Wish I would have found this years ago!

I have tweaked it a bit. They work without the guar gum too.

Protein Pancakes

1 scoop whey protein isolate, zero carb, vanilla flavored
1 tsp baking powder
1/4 tsp guar gum

1/8 cup water
1 egg
1/2 Tsp oil

Mix dry ingredients. Add wet ingredients one at a time, in that order, mix each thoroughly. Cook in a lightly greased pan. Do not overcook. Makes 2 six-inch pancakes.

These look and taste good. They have a weird property of not retaining much heat though. You have to soften up some butter to put on top of them.

We use this syrup.
It's got the best carb/taste ratio. (we bought it online but I just saw it at Fred Meyer/Kroger)

Now I might not post again for a while.
I have extensive pancake experiments to conduct.