Cuppa Bru

Read that on many sites during research, too. Not worried about bacteria and toxins. My stomach will sort them out I have fillings, but if they are leaching during oil pulling then they are probably also leaching throughout the day. Can't change that. Besides, CO is white gold! Can't bring myself to spit it out LOL

I recently caught up to a delivery bakkie on Barbara Rd which ran a robot at pace at the next robot and tore the key out of his ignition. I bent the key in the process, but the guy fixed it with a brick on the pavement and apologised to me for what he did after I kakked him out. I don't recommend what I did. A better move is for more people to use helmet-mounted cameras/ dashcams and reduce traffic transgressions by creating problems for the offending drivers. If the fat metro pigs won't enfroce respect for the rules of the road, someone needs to pick up the slack.

Only had Dischem and Crede Oils so far. The Crede Oils one taste is more subtle, to the point that I eat it by the spoonful now.

Count me in for bulk virgin coconut oil. For those who don't drill through their containers as quickly as some of us coconut heads , don't worry. Coconut oil keeps well, especially if stored in a dark, cool place. http://www.doesitgobad.com/does-coconut-oil-go-bad/

I found out about a new use for coconut oil: Oil pulling. Swish coconut oil through your mouth for a good 10-20 minutes. The mechanism for improving oral hygiene has something to do with coconut oil's anti-microbial properties when mixed with enzymes (http://en.wikipedia.org/wiki/Digestive_enzyme#Oral_cavity). I wasn't a fan of CO few months back (thought it ruined my coffee and food), but my taste buds have taken to it! To the point of using "oil pulling" as an excuse for gulping huge chunks of @!$* expensive R162/kg CO at a time (after swishing through my mouth).

Extra salt is key! I add about a Tbsp to a 2l bottle of filtered tap water. Salt makes everything better. Even Lindt chocolate My biltong and sour cream staple got too expensive, so I tried something new: Grass-fed beef heart. Cut into chunks when still cool (easy peasy when still firm). Let it warm up to room-temp. Put in a frying pan with a Tbsp of butter and some chilli and leave in there for just long enough to brown slightly on all sides. Sling those bloody bad boys down your throat like a starved, bad-ass caveman at a feast. They are that good!

Interesting! Will try with plastic and see if it makes a difference. HelpMyTrap, it may very well be that you're lactose intolerant. Kefir consumes lactose during fermentation which is why kefir milk is much(!) lower in carbs than milk. Yoghurt and cheese go through something similar.

I don't store my kefir grains in a metal container (I use glass), but I use stainless steel utensils. So far, so good. Here an excerpt from http://users.sa.chariot.net.au/~dna/Makekefir.html#*Note : Because milk kefir-grains are naturally acidic, the organic acids that are part of each kefir grain readily react with reactive metals. The important question is, which metals are reactive in the process of making and storing kefir? The answer is copper, brass, zinc, iron and aluminium are common reactive metals. If milk kefir-grains or kefir come in direct contact with any utensil made from any of the above, metallic ions of that particular metal can leach onto the grains, or into the kefir, where liquid-kefir is stored in containers made from any of these reactive metals. Daily long term ingestion of minute amounts of any heavy metal ion accumulate in the body, and can reach toxic levels. However, stainless steel is quite inert and kitchen utensils such as sieves, spoons and bowls made from stainless steel are quite suitable for kefir making or for storing either water kefir or milk kefir. However, I personally would not use stainless steel containers to brew or store kefir, but rather use glass containers, for glass is the most inert, non-reactive material.

That's low! Besides burping, I'd be worried about damaging my rim flying fast over rocky sections!

Don't be. Especially with raw milk.

Stainless steel is fine. The metal leeching fear is a remnant of long ago when metal containers weren't "food-grade".

I haven't had a bad batch yet (touch wood). Used all kinds of milk: Low-fat that was R9/2L @ Checkers, Full Cream, Full Cream + Cream, and raw. The raw batches had the subtlest taste of all after 12 hours. Currently have a batch at 25 hours and it's separating and has some zing now, so have to stir it and strain it before I have frankenzilla kefir. I have two containers. One for the kefir grains + milk, and one for the strained kefir. I keep both at room temperature (18 degrees) in a dark corner next to my fridge. Also allow the milk I add to reach room temperature before I add it. Fermentation will stop at 4 degrees. Raw milk is "alive" so if you're keeping your culture in the fridge, it's possible that the kefir isn't doing its thing (creating a hostile environment for pathogens by making the milk acidic) and the pathogens which might be more resistant to cold are ruining your kefir. I'm still learning, but so far, so good. Got some raw milk @ R16/L from Organic Emporium. Expensive, but it's from Mandy's Farm pastured cows and they make great milk. The milk has a subtle almond milk undertone and the cream from Mandy's Farm doesn't have the whiff of corn like the commercial ones, either.

1/4 tsp shouldn't derail you, but it's preferable to avoid carbs wherever possible, to the extent that protein intake is also limited on LCHF as our bodies can turn that into carbs as well after a certain amount (based on muscle mass and activity level). All of this is to reduce insulin secretion and keep our bodies in nutritional ketosis where the body can meet its energy demands without us continually snacking (or breaking down muscles for energy). Without insulin circulating in your body telling fat cells to suck up blood sugar and hoard that energy once they've assimilated it, your body - mitochondria (power stations), heart, brain, etc - adjust to using ketones derived from fat instead of glucose, which is great as most people have enough fat to easily get them through the day without energy slumps. There was an experiment where a desperate, morbidly obese (100s of kilos body fat) guy approached a doctor to lose weight. The doctor put the subject under medical observation with only water and vitamins for a whole year, but he survived. Amazing. Your tastebuds will become much more sensitive to sweetness if you continue with LCHF, so you'll eventually cut out sugar and milo (look at label: it's sugar disguised as a wholesome energy drink).

Was researching macro ratios for kefir and ended up on this gem for macros on many foods: http://himolocarb.tripod.com/nutrival.htm The link doesn't give the carb content of kefir, but the author states in one of his books that the nutritional information on shelves wrt carbs is often wrong due to the methodology used to arrive at carb content. Supposedly the method is to measure water, ash, fat and protein content and the balance is calculated to be carbs. Thus, eg. lactic acid in commercial kefir drinks is labelled as carbs. Home-made kefir can be left to ferment as long as possible. And damn! It's tasty!

I'm at odds with her "80% of America consumes caffeine/ 60% of America is overweight" statement which confuses correlation with causation. Gary Taubes mentions that a lot of studies confuse the two in order to arrive at pre-conceived notions. If I were you, I'd worry more about carbs' effects on your blood sugar (and energy levels) than caffeine. Good luck with LCHF.

Chicks are much more sensitive to carbs than guys. She might have to restrict carbs even further (<30gr/day). Get your wife to diarise her food intake for a week and then you'll know where her carbs come from and where to cut them out. Weight isn't the be all and end all as your wife could be putting off fat, but putting on muscle. Keeping track of one's waistline is an easy way to confirm this. Good luck.

Are you getting those carbs from leafy greens? Please edit your post so that the guys in the know can understand your question better and hopefully give you some good feedback.

Want to anodise some old aluminium door frames (the frames can be taken apart easy peasy). Also want to anodise an aluminium frame. What are some good places in Jhb to go to? Found a good article explaining differences between anodised and powdercoated finishes. http://www.micomm.co.za/portfolio/afsa/surface_finishers.pdf

How many km? Might be keen as I stay near enough.

Got some from An3's fiancee last week. Unfortunately, I'm already giving some away today, so can only help out later next week. I'm in Germiston area, so let me know if you are intered and we can make a plan for you to collect.

William Davis of Wheat Belly fame might have an explanation for your sensitivity to wheat products. In the YouTube vid titled "William Davis - Wheat The UNhealthy Whole Grain" he mentioned that the gut gets more sensitive to reintroducing wheat after a period of avoiding it.

Your friend has only himself to blame. He messed up (k@k planning on his part), and had to pay the school fees. Your misguided petition is pathetic.

Treated myself to some meat from Braeside Butchery. Beef heart, tripe, biltong, pork belly and pet's mince for my gf's kittens Helpful lot. Supposedly opening up a second shop close to Greenstone before the year is over, which is great news for meat lovers in Jhb. http://i1249.photobucket.com/albums/hh508/rudig/IMG_20130827_143241_zps3033f90d.jpg

Someone mentioned Meat World stock it fairly cheap (R60/l). Still in a plastic container, though.

Anybody have advice wrt LCHF while on ARVs? Not finding any information on Google. Will also ask Prof Noakes. Will add any of his feedback to this thread.