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Member Since 28 Aug 2011
Offline Last Active Jun 14 2013 01:55 PM

Topics I've Started

Giving Up Sugar For 2013

03 January 2013 - 04:32 PM

Hey y'all, I haven't been posting as frequently as I used to because, well, you know how it goes. Hope you all had a happy Holiday & New Year's! I know I did.

("Get a room!")

A lot of people I've asked aren't really into New Year's Resolutions. Actually I don't think I've heard many. I'm guessing either people don't want to be held accountable for promises they make to themselves or they prefer to resolve to make changes in their life at their own pace, regardless of it being the season to buy a new calendar. Although I can respect both of those inclinations, I really like the idea of fresh starts, new beginnings, and a whole year to fill with something meaningful to me that I can look back upon and say "yeah, I did that for a year".

Which is why my partner and I are giving up sugar this year. We're on day 3.

It was actually his idea. Never would I hold myself accountable to something like that. Sugar is what I love to make allowances for. Who cares if it's pure gluten? It's a chocolate croissant, for god's sake. But because I share the same living space with someone who's doing the same thing, it gets way easier. And, as I've said before, if you cut out that one thing you always come crawling back to when you try to make too many diet changes at once, you're lookin' pretty good (figuratively and literally). Although I list other inflammatory things such as dairy, corn, soy, wheat, etc. in that post, let's face it. It's gonna be sugar for most of us. "Yeah, I'll get around to cutting out sugar...lemme just try this gluten-free thing for awhile." Ah, ah, ah! No you don't. I've done that too many times to let someone else do it to themselves.

Anyway, it was Grayson's brilliant plan to create a support forum for anyone who wants to give up sugar for __ weeks, __ month(s), __ year(s). It's in the early stages, mind you, that muffin icon was literally hand-drawn by me, photographed by homeboy's iphone, adjusted in inDesign, and plugged into the website in a matter of hours this past Sunday. Everything is essentially a placeholder.

HOWEVER, it's on this auspicious 3rd day of 2013 that I invite you to make a Sugar-free Pledge and use our Forum on an as-needed basis.

I'm so excited to see how my skin/digestion do after making this change!

If you're interested in learning/sharing more about sugar, inflammation, insulin resistance, consider making a pledge to abstain from sugar for a minimum of two weeks.

Happy New Year!


Salicylate, Phenol, And Amine Sensitivity Discussion

11 February 2012 - 01:43 AM

So the more I'm looking into my own sensitivities to phenols and amines as they relate to other issues, including acne, the more I'm learning about their relationship with broader health problems (nevermind that salicylates, phenols, and amines are in practically everything). Having gotten nice and comfy in a place with my diet as it is, looking into these particular sensitivities was kind of alarming. Giving up tea and spices? A lot of fruits and vegetables? Coconut oil?! I haven't undergone a low-salicylate diet or anything but I'm picking up bits of information here and there from this forum, kind of like when I was in the beginning stages of understanding an acne diet connection here on the Nutrition and Holistic Health Forum.

So what are these weird words I'm jabbering on about my precious body/skin being invaded by, you ask? Feingold, a doctor who endorses a low-sal diet, does a pretty good job of summing them up:

Phenols -- "A group of natural and synthetic compounds that are ingested or produced to varying degrees by the body or by microbes in the intestine contain a benzene ring with one or more hydroxyl (OH) groups attached to it. When this attachment occurs, they become phenolic compounds. These compounds possess unique chemical properties. They are very soluble both in organic solvents (like alcohol, ether, and the fatty components of the body) and in water (aqueous solution), where they are strongly acidic. They exert toxic effects in the brain, where normally certain enzymes prevent their accumulation." Salicylates -- "Salicylate is a natural chemical made by many plants. It is chemically related to aspirin, which is a derivative of salicylic acid. It is believed the plant uses it as protection from insects. Although natural salicylates are found in wholesome foods, some individuals have difficulty tolerating even small amounts of them. The reaction to a natural salicylate can be as severe as that to synthetic additives if a person is highly sensitive. Some people are troubled by only one or two, while others are sensitive to all of them."

So salicylates (the "don't eat me" chemicals fruits and vegetables naturally produce to ward off insects, higher in organic foods, think of them as nature's pesticides) and amines (in aged wines and cheeses/fermented foods/leftovers).

Here is the Feingold list of highly phenolic/high salicylate foods: Avoid anything -- food, toiletries, cleaning supplies, art supplies -- that has any of the following ingredients: Synthetic/artificial colors and flavors [for example, FD&C colors, vanillin], BHA, BHT, TBHQ, [all the preceding are made from or related to petroleum], Natural Flavoring (may contain salicylate), Natural Coloring (may contain salicylate), Aspirin and products containing aspirin or salicylic acid, Salicylates, Almonds, Apples, Apricots, Berries (all), Cherries, Chili powder, Cider & cider vinegar (apples), Cloves, Coffee, Cucumbers & pickles, Currants, Grapes & raisins, Nectarines, Oranges, Paprika, Peaches, Peppers (bell & chili), Plums, Prunes, Tangerines, Tea, Tomatoes, Wine & wine vinegar (grapes), Oil of wintergreen (methyl salicylate). Other items to consider are perfumes and fragrances, nitrites and nitrates, monosodium glutamate [MSG], Hydrolized Vegetable Protein [may contain MSG], sulfites/sulfiting agents, benzoates, and corn syrup [made from hydrogen sulfide + corn starch and many other added chemicals].

^Mind you, there have been quite a few members who report reactions from citrus and stone fruit (including almonds) and coffee.

(source: http://www.danasview.net/phenol.htm)

I hope I'm not throwing a wrench in anyone's plans. By no means do I believe you should chuck your DIY sauerkraut project or give up fruits and vegetables. I guess those who could benefit the most from this thread are those who are not experiencing so much as a lull in the inflammation they're experiencing with their body/skin. My throat tingles/feels inflamed fairly often and the more I read about this the more the information seems applicable to me. So I created this thread in which I can compile my findings and of course read what others think of all this.


29 January 2012 - 10:37 PM

The more I'm reading about my sensitivities the more appealing enzymes become! Finding out your intolerances/sensitivities and then using an enzyme whenever exposing oneself to the compounds found in these foods.

If you haven't taken a peek at the ZAG enzymes/lectin thread Alternativista began I suggest you do.

Pretty interesting stuff, reminds me of how much betaine HCL gets brought up on this forum.