Tapering and More Food

I tapered yesterday because today is going to be a bit busy and I wanted to be through the worst of it. Went down to 7.5mg of hydrocortisone. It was okay. I had some issued with weakness and fatigue and lack of appetite, but it passed. I was able to go for a walk and did a slooooow elliptical workout for about 20 agonizing minutes.

In my new office.

Yes. New. Office. Mine.

See, house guest 2 left and, since I do produce income with writing, I feel justified taking a room over for myself. And I put our ancient elliptical in here with me so I can combine writing and exercise (assuming I have the energy for it) because sitting is so damn bad for you.

The toddler's new playroom is in the basement. Where I'll probably end up writing since it's cooler down there. I want to be cheap and not run the a/c during the day this summer. (We'll see how long I can suck the heat up.)

Here are some food pics. I'm going through a food phase. Are you shocked to hear that?

Dinner last night was a huge indulgence. One of my favorite meals. Steak. Salad. Broccoli and fresh berries.

The salad was an apple-pecan-bleu cheese medley with a homemade balsamic dressing.



A few days ago, the strawberries looked so luscious I decided to make love to them with chocolate.


And...here's a bit of a food flop. Gluten-free high protein gnocchi. They were yummy, but the first batch disintegrated in the water. I baked the rest and that was our lunch.


Now for those keeping track of my GERD (which I hope not because that's probably weird), tomatoes are a problem for me. I tried it without Nexium, but I got slammed with stomach acid and had to take some before acid started squirting out of my mouth every time I talked. Gah. What an awful feeling. Dislike!

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10mg Dance Party

Tried 5mg on Wed and it wasn't enough. It hit me better than it did on Monday, but I was still somewhat sleepy with lots of limb heaviness. Took a while for the second 5mg to hit my system, but, once it did, all was right with my physiology.

Almost. Still a teeny bit of limb weakness, but nothing that could stop me.

I lived the dream.

I vacuumed!

I dusted!

I argued with the steam cleaner and gave up!

I sat and just gloried in the feeling of well-being as opposed to that of death warmed over. OMG. I felt fabulous. Like I had woken from the dead.

Then I put on some music and did the bare minimum of squats and push-ups, something I've managed to do, by some miracle, every 2 to 3 days while sick. I am pleased because this was one of my goals--not to give up on fitness even when I'm sick. It wasn't easy, but I did it and I suspect the only reason I managed it at all was because of the IV nutrition therapy.

Of course Wed was easy due to 10mg. With steroids, my life is possible. I hate that it's true, but it is. I don't know how to get past this, how to help my body move forward. It seems impossible.

I also saw my shin bones on Wed for the first time in...months? The shin bone sighting (the Yeti of my body!) made realize I kind of have edema at some level all the time now. I have mentioned it before to my pulmo because they ask, but they don't seem to see it, which means, of course, that I'm a lying liar who lies, right? So it's been dismissed. However it's progressing and I need to advocate more strongly.

As far as I know, my heart is okay. I had an EKG at the ER and it wasn't exciting for anyone. Well, except for me as I'm rather fascinated by the texture of the adhesive on the patches. I also peel rubber glue off magazine offers. Now you've met your TMI quota for the day. You're welcome.

Wed was also the toddler's award ceremony and party for Tae Kwon Do. Thanks to steroids, I was able to make a cake. Gluten free, high protein, packed with fiber and very low sugar. It's delicious despite being so healthy. Slowly, but surely my baking talents are transferring over to a whole new approach to food. ('Course I can't eat it, what,with chocolate triggering massive heartburn and all. Sigh.)

Click this pic to enlarge and then tell me you don't want a piece. I dare you. The kids were scraping the crumbs off the plate and I got requests for the recipe. High fiber, high protein low sugar cake y'all, it's really that good.

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Aphrodisiac foods From a clinical standpoint

A historic agent in enhancing individuals desire for sexual intimacy is in aphrodisiac elements. The ancient Greek goddess of Sensuality, Aphrodite, labeled such a libido-arousing agent aphrodisiac. From goddess Aphrodite's dubbed pronouncement to present times, it has been revered that numerous drinks and foods have an associated connotation towards the acquisitions of the pleasurable delights of sexual encounters. Hence, such editable foods are considered, amongst many individuals, as aphrodisiac foods.

Countering the mythical goddess of ancient Grecian times, Aphrodite, are the scientific studies by medical and physiological experts that there is a lack of substantial evidence, which can concretely prove that any specific foods act as aphrodisiac foods, in the propagation of desires or performance in a sexual nature. Therefore, clinical research unfoundedly suggests that for those individuals who hold to beliefs surrounding the sexually enhancing properties of such foods regarded as aphrodisiac foods, conceive notions out of sheer belief, as with the placebo effect.

Among the more natural and common foods purported by those believers in the properties within aphrodisiac foods, include such consumables as carrot, chocolate, banana, eggs, fennel, ginkgo biloba, garlic, ginseng, honey, kelp, maca, oat, onion, oysters, peach, pepper, shilajit, Spanish fly and walnut oil. Of the more exotic variety of foods that have received perceived regards in being amid such aphrodisiac foods, are artichokes, asafetida, asparagus, basil, cardamon, clove, ginger, nuts, pomegranate, saw palmetto, strawberries, tomatoes, truffles, turtle eggs, mangos and mamey sapote.

The theory behind those supporters who genuinely believe in the enhancement of sexually charged prowess derived from the consumption of aphrodisiac foods is in a number of perceived effects upon the libido of individuals of either sex. Such effects are directed, more pointedly though unfounded, towards the brain. It is of the belief of those promoting the sexual enhancing properties within such suggested aphrodisiac foods to have a physiological impact on the brain, in the ability to release particular chemicals. Such chemistry derived from those individuals consuming indicated aphrodisiac foods is in the stimulation of respective sexually related organs. However, this concept is widely diverse and vague, and, from a scientific perspective, has never been proven.

Visually, further perception by those proponents of aphrodisiac foods, gives suggestive credence to the shape of particular fruits and vegetables, in correlation to their respective appearances instilling suggestive impulses conjured within the imagination of individuals. Two examples of such theology are in the artichoke and asparagus, suggesting a connection between such stimulating properties from both appearance and consumption.

From a clinical standpoint, amongst aphrodisiac foods, it has been determined that celery contains androsterone. As a male hormone, androsterone possesses the ability to generate the arousal of sexual desires within women. In the same vein, though purely through conception, is that other vegetables, such as carrot, fennel and onion possess libido-stimulating benefits in their respective properties.

Where fruits are concerned, aphrodisiacs of fruits, genuinely believe that the intimacy enhancing properties, along with appearance, of bananas heads the list of aphrodisiac foods. The rationale supporting those enthusiasts of aphrodisiac properties within certain foods, maintain the belief that the chemical ingredients within the composition of bananas, which are the enzyme bromelain, and chelating minerals are suspected to improve the libido of men.

Classified among exotic aphrodisiac foods is the pomegranate. Under the guise of Chinese lore, this particular fruit, based upon its abundance of seeds, promotes and serves, as a symbol, of prosperity, in the form of an abundant household. Such abundance is measured in the size of the family, based, of course, on procreation. Hence, procreation is brought about through sexual interaction.

Among nuts, within the bounds of referenced aphrodisiac foods, is the gingko nut. Such variety of nut has been clinically proven to enhance blood circulation within the body's extremities. Circulation has been founded in the increased level of libido.

Another scientifically proven source for sexual enhancement, where men are concerned, among the more commonly referenced aphrodisiac foods is oats. This particular grain encourages the release of testosterone amongst men. An increase in male testosterone is significant in its correlation to aiding heightened libido.
In an overall recap of such beliefs in aphrodisiac foods, is, in opposition to clinical research, to respect that if an individual truly believes in the effectiveness within such practices, it then can work.

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Food dehydrator recipes

From soups to pies your favorite recipes will love what dried food can do for them when you purchase from your choice of food dehydrators. Recipes will be enhanced with dried foods and you will be able to store dry foods longer to prepare whenever you need that special recipe. From apples to thyme dried foods can help your recipes taste their best and you can dry those special ingredients with dehydrators. When you have a special recipe you want it to taste just right a dried ingredient may just be what separates your recipe from all the rest and makes it the best.

When you are making your specialty recipes you want to make sure that you always have the ingredients you need. If you find yourself needing an ingredient that is out of season you can now have the ingredients you need anytime when you dehydrate those special ingredients. Dehydrating fruits, nuts, herbs and spices can help you have what you need to complete your favorite recipes even if that ingredient is out of season. If you have the capability to dry foods you can have what you need at anytime you may need it. Dehydration can also give you what you need when it comes to recipes with vegetables. Vegetables can be dehydrated also and you can make as much as you need or as little as you need. So making that great vegetable soup recipe is possible even in the middle of winter when you use dehydration to dry your vegetables.

Freshness sometimes is what may make or break a recipe. When you want fresh herbs and spices for any recipe drying them with food dehydrators may be what sets your recipe a part form everyone else. Drying your own herbs and spices allows them to be as fresh as possible and allows your recipe to soak up the entire great fresh flavor. Drying your own herbs and spices will also give you pride in knowing that you are providing the freshest ingredients you can in all your recipes.

Drying fruits for pies is another way a dehydrator can come in handy especially when fruit is off season. If you want to make the best apple pies for Thanksgiving and Christmas you can dry your apples in the summer when they are in season, which means if you buy them you will save money. Once you have your apples dry them and they will be ready anytime you want to make the best tasting apple pies for your family and friends. You can also dry other fruits to make your favorite pies. Maybe it isn't pie you want to make but breads and muffins your dessert choices are endless when you dry your fruit.

You will love what drying fruits, nuts, vegetables and herbs & spices do to your favorite family recipes. Everyone will love the freshness and the taste that dehydration can bring to all your recipes. So make your choice from the food dehydrators that are available to you and your recipes will love it.

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How to dehydrate food

Apart from preserving food for later use, dehydrating using a food dehydrator can also preserve the nutritional value of the produce due to the low temperature they can operate at. Cooking food at temperatures above 118ºF (48ºC) destroys the enzymes and essential nutrients contained in the food.

Although food dehydrating can be done in a fan assisted convection oven, a solar dehydrator or even outside in the sun - an electric food dehydrator allows for a more controlled method of food drying that can be used indoors whatever the weather. It will also produce far superior results with less input needed by the user.

A food dehydrator is essentially an oven but has been designed specifically for use at lower temperatures and to assist with the circulation of the air and removal of the moisture. It is a simple invention and consists of a fan, heating element and trays for putting the food on. The air inside the dehydrator is heated to a preset temperature and the fan circulates the warmed air around the food. Food dehydrators can be purchased at www.juiceland.co.uk

Some of the better food dehydrators are equipped with a variable temperature control so that food can be dehydrated at different temperatures. Unfortunately, the cheaper dehydrators that are appearing more and more these days (under £80) have a fixed temperature at around 180ºF (80ºC). Compare this to the best food dehydrator - the Excalibur, which has a maximum temperature of 155ºF (68ºC) and the lower temperature of 85ºF (29ºC).

Unfortunately, many people are using the none-variable cheaper dehydrators thinking that they're preserving the nutritional value of the food, whereas in reality, they may as well just save their money and use an oven. Although, not everyone who uses a food dehydrator is going to be concerned about the nutritional value of the food - they are under the misconception that they are dehydrating food when really they're cooking it. Subjecting the foods to high temperatures results in food which appears hard on the outside but still moist in the middle - this will still allow moulds to form and spoil the food. Just make sure you select the right machine for your particular needs.
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A food dehydrator is an essential piece of equipment for the modern day raw food enthusiast who follows the theory of any food heated above 118ºF (48ºC) is cooked and therefore the nutritional value drastically reduced. If this is the reason you are looking for a food dehydrator then ensure the machine you select has a variable temperature control. These machines on our website are the Stockli dehydrators and the Excalibur dehydrators.

Living Foods are uncooked, free from artificial products, organic, easy to digest, rich in enzymes and highly nutritious. Dehydration removes the water without cooking, concentrating the natural flavour, sweetness and aroma of the fruit and vegetable. Fruits explode with a mouth-watering natural sugar flavour which is far healthier than high-fat snacks and refined sugary sweets.

How long does all this take?

The rate at which food dehydrates is governed by several factors:

Temperature - the higher the temperature the quicker the food dehydrates. Beware, too high a temperature and the food will cook.

Humidity - the less humidity in the air, the faster the dehydration process.

Air circulation - by constantly circulating the air, a food dehydrator allows for quicker dehydrating by removing the moist air and replacing it with dry air.

Water content - the more water contained in the food will result in a longer drying time.

Size of food - the larger the piece of food being dehydrated, the longer it will take to dry. Slicing food allows for quicker drying.

Any other uses for a food dehydrator?

Well, here at Juiceland - we've dealt with many requests over the years. From the sheepish husband who called us to buy another dehydrator after his wife caught him using her machine to dry maggots for fishing bait - to the audiophile who turned up at our warehouse with his probes and gadgets to measure our machines for magnetic fields, this is so he could use them to bake old audio tape to transfer to a more modern format. For you tape baking people out there - he successfully tested the Stockli and Excalibur dehydrators and recommends them for use in tape baking. Other uses include, drying flowers, crafts etc.

Dehydrator Types

Horizontal dehydrators: The best dehydrators have thermostatically controlled heat settings and have fans situated at the rear of the machine that blow warm air horizontally over the foods. The Excalibur Dehydrator is one of this type.

Vertical dehydrators: They have a heat source at the bottom, so air is circulated vertically upwards. The trays are removable and perforated (for air circulation) and are stacked above the heat source. Food on lower trays near the heat source will often dry more rapidly than food on higher trays, therefore trays should be rotated throughout drying with this type of dehydrator. By far the best on the UK market is the Stockli Dehydrator with variable temperature.

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Outspoken

I can't stand the commercials for crap food anymore. Especially the ones that act like fruit juice* is a health food or pretend that Raisin Bran is a whole food. As if they don't have a butt load of sugar. Or aren't highly processed, stripped of nutrients along the way.

So at the end of every commercial pushing juice, candy, chips, pop, I add, like an announcer, "Plus, when consumed as a primary part of your so-called 'healthy diet' it will give you diabetes, heart disease and increase your risk of cancer."

I did it in the movie theater last week and I did not care who heard me.

Thankfully, the hubby is tolerant enough to still associate with me in public despite my outbursts.

As for Raisin Bran (and cereal in general), I have been participating in a government/university extension food education program put on by a local parenting group.

They all know I'm a nutritional emo goth so were not surprised when I pointed out to the nutritionist that a serving of bacon has less sodium than a serving of Raisin Bran.

"Bacon has too much fat," she said to me rather smugly.

"Well, I've read the current thinking is that science hasn't found a link between heart disease and fat," was my response.

And she did not know what to say to that. Other than to take away all the food labels she'd passed out before I found something else to nitpick.

When I told her we don't buy cereal because we consider it to all be poison, her head exploded.

Truth be told, I'm not trying to make anyone's head explode. However, nutritionists that think cereal is a good thing to eat do not pass muster with me. Cereal is highly processed crap with a lot of sugar. Even the advertised 'high protein' or 'flax' cereals are way too high in carbs to be healthy.

The same goes for yogurt. Yoplait, Dannon, Trix, all the commercial yogurt brands have as much sugar as pop. Compare the nutrition labels sometime. So when I hear an expert telling people to eat more yogurt and acting like Yoplait is a good option, my head explodes**.

(By the way mainstream media is starting to dog yogurt. I've seen print articles pointing out how much sugar name brand yogurts contain.)

I do have 2 nutritionists in my family. One gets it, can see the gaps in their education and we actually have some great conversations about food. The other is lost in low fat everything-in-moderation land, confuses ketosis with ketoacidosis and runs away when the topic of nutrition comes up. Most nutritionists seem to take after the latter as opposed to the former. In my experience anyway.

Sure, I don't have a degree, but I've read thousands of pages of text and studies at this point. Enough to have a well informed, well researched opinion. Something I can't say for most of the professionals out there giving nutrition advice.

Until we get real about food, we aren't going to make a dent in the diabesity epidemic.

*Full disclosure. The toddler gets 2oz of juice mixed with water a day. After that it's lemon/lime water or plain iced tea or sugar free popsicles.

Yes, I would like to skip the juice entirely, but she screams for hours about it. Easier to just use the juice like a water colorant so she thinks she's getting something.

No, I'm not thrilled about the artificial sweeteners in the popsicles for her, but she eschews the reduced sugar ones.

**Is anyone wondering what the heck the toddler eats for breakfast? Eggs (sometimes with bacon!) or organic Greek yogurt. Sometimes plain, sweetened with fresh fruit or reduced sugar jam. On the side, she gets an almond cookie (protein!) or fresh fruit or, if I haven't baked, the best quality granola bar I can find.

(I have made homemade yogurt and we think it's delicious, but the toddler hates it for some reason so I don't bother with it.)

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This Is Not a Food Blog But....

I am sooooooo zonked right now on 5mg. I went to the grocery store yesterday and wanted to lay down...in the aisle. This will pass. For some reason dropping to 5mg always hurts. Hopefully yesterday was the last yucky day.

I don't really care how tired I am because I am just happy, happy joy, joy to have been up for anything other than my previous vegetative state. So...here are the fruits of my labor from the holiday weekend.

First up, roasted cranberries with orange zest and a little Splenda. Great with turkey.








But also good in a winter fruit salad. Lots of fruits are low carb such as any kind of berry or grapefruit and some have a few more carbs, but not too many like apples and pears. Then there are fruits like oranges which you want to avoid or use sparingly. All these fruits made their way into the salad, which was delish...in small portions.












Homemade green bean casserole which has been 'low carbified'. Also added chicken to make it a one-stop meal.











Scrambled eggs and pepper poppers stuffed with cream cheese for breakfast. A great way to avoid over eating on a holiday is to have a hale and hearty breakfast.

Yes you can eat that many calories and that much fat and still lose weight. That is what is great about low carb. Also, if you are recoiling in horror at the fat, I just want to point out there is a whole other world of science out there that thinks fat is not the devil. Low fat is mainstream nutritional advice, but not the only school of thought.


Pumpkin cranberry muffins made with almond flour and ground flax. Low carb and convenient for breakfast on the run during the week.









Lemon crackle top cookies. Full 'o sugar. Taste like summer; bright and cheerful with a crisp sugar crust. I take them to the family get togethers and leave the uneaten ones behind.







Molasses crackle top cookies. Another sugar bomb. These are what you eat if you want Christmas to actually run in your veins. They smell and taste like Happy Holidays.

These were not as photogenic as previous batches, but no one cared. People filched these by the handful and and hoarded them for later. Weird, yes, but people in my family really really really like these cookies. Some so much that all I have to do for their Christmas gift is box up a dozen.

Not pictured:

Pumpkin pie
Apple pie
Italian sausage, onion, mushroom and green pepper spaghetti sauce over low carb noodles

You could say I like to cook :)










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