/ck/ - Cook

>>489 (OP) 
>Does anyone have any tricks or tips?
Yes. Use gelatin and bone broth for your intestines.

Your digestion should improve after avoiding wheat for a while. It won't hurt to try something like kimchi or sauerkraut even if you're mostly eating meat.

I don't recommend avoiding carbs entirely. When someone has digestion issues, they should first eliminate wheat. Then if white rice is no good, fruit and juice should be the main carb source. Fresh dates are an excellent source of energy. Take a B vitamin supplement. Every metabolic process in your body needs B vitamins, including digestion.

If you cannot handle fruits like dates, try purified juice with no pulp. Also fat-free milk sweetened with sucrose. If you cannot consume conventional carb sources, you actually need to supplement sucrose to avoid chronically elevated cortisol and adrenaline. The best time to consume a high amount of sucrose is in the morning with a low-fat breakfast. High fat meals are best in the evening before bed.

Do not forget to salt your food. Maintain a good mineral balance by getting both calcium and magnesium.

Basically, I'm recommending Ray Peat dietary principles. bioenergetic.forum is where people discuss Ray Peat's ideas these days.

>>494
>Ray Peat
The guy who said avocados cause Cancer and so did oatmeal?(he later confessed to eating oatmeal an oat bran)
hey, I agree with most of the rest of your post--What most people get wrong about wheat and grains is that it's not the grains themselves that are bad, it's the glyphosate that everything is soaked in these days--right at the end too, as a desiccant for harvest.
Organic bread and wheat/grains are not bad for you, and the whole "anti-nutrient" thing is a gross misunderstanding of adaptation.
Also, fruit juices with no pulp are a bad idea. I get that you're taking OP's REKT GUTS into account, but SUGARS are the main drivers of inflammation, along with seed oils.
The salt, calcium and magnesium advice is fine, and the B complex is good too, but a main missing component for most people is Vitamin D, where the IOS made an error one whole order of magnitude off--you need 8000-1000IU for a blood serum level of 92%-- that should be gotten from sunlight, but most don't live heavily exposed, and in the sun all day, so 2 daily with fat wouldn't hurt.
Ferments are a good Idea as well, but I think key is understanding what OP is eating/drinking in the first place.
>>489 (OP) 
without Doxxing OP, can you give a QRD of your usual intake of foods and beverages?
Don't leave anything out.
It sucks to be there and we just want to help.

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>>494
I should also point out that Glyphosate is used as a chemical ripener for both sugar beets AND Sugar cane.
Unless it's explicitly organic, you are getting the round-up.

Also, Glucose syrup and Maltose are much better as sugars for digestion, as fructose will always need to be converted through the liver via Fructolysis;
Although the metabolism of fructose and glucose share many of the same intermediate structures, they have very different metabolic fates in human metabolism. Fructose is metabolized almost completely in the liver in humans, and is directed toward replenishment of liver glycogen and triglyceride synthesis, while much of dietary glucose passes through the liver and goes to skeletal muscle, where it is metabolized to CO2, H2O and ATP, and to fat cells where it is metabolized primarily to glycerol phosphate for triglyceride synthesis as well as energy production.

I have to wonder if OP has a threefold issue going on.
1)The food poisoning possibly destroyed a significant part of his gut flora, 
2)possibly also causing structural damage, setting up possible chronic low grade infection, and 
3) possible food additives that until recently have been GRAS;(generally recognized as safe,) are causing continued gut flora destruction and structural/genotoxic damage to the gut, further exacerbating the issue.

Do you read food labels OP?
Do you drink energy drinks or Diet sodas of any kind?
Do you drink water often? What kind?(tap, filtered,bottled)
Do you take any current prescriptions?

If OP doesn't want to bother with any of that, AND trusts his doctor to listen to him and not just push pills/injections, Carnivore might be the way to go.
internal illnesses SUCK--even worse if you can't find a Doctor or Dietician you can trust. (I never have been able to.)
But whatever you do, Don't buy into what people say online, Not even me, without looking into it more deeply than 1 or 2 true believer sites, or 1 or 2 studies--Those studies all have COI statement, and they all should site references--Hence, the rabbit hole.
They might be right...Or they might be right in method(mostly), but wrong in the reasons why.

>>500
>The guy who said avocados cause Cancer and so did oatmeal?
Please don't slander Ray Peat like that. He either didn't say this or you're taking it out of context very badly while paraphrasing. Quote him directly so we can see what you're talking about.

>What most people get wrong about wheat and grains is that it's not the grains themselves that are bad
It's the wheat:
https://pmc.ncbi.nlm.nih.gov/articles/PMC4809873/

>Also, fruit juices with no pulp are a bad idea.
This is a basic principle when someone has digestion issues: reduce starch and fiber intake. If he's been suffering for 10 years, he may need to avoid pulp entirely. Even kimchi and sauerkraut should be tested with caution.

>SUGARS are the main drivers of inflammation
I think you should try to put that into context instead of making alarmist universal statements.

For example, high-fat diets cause inflammation:
https://lowtoxinforum.com/threads/another-paradox-elevated-cortisol-from-high-fat-diet-increases-inflammation.51525/

So what is worst, high-fat diet or high sugar diet? He needs some fat and some carbs in his diet.

Here is an interesting and reasonable claim:
https://lowtoxinforum.com/threads/what-is-the-pathway-of-inflammation-for-sugar.39824/#post-628888
>Sugar depletes thiamine. If you choose to consume sugar, you need to supplement with thiamine.

>If you are deficient in thiamine or if you have a "functional" blockage of thiamine (meaning you can't use what you have because something is blocking it) and you eat some sugar (or have some coffee) the thiamine problem is exacerbated. Without thiamine to act as a cofactor in oxidative metabolism you cannot make ATP and you will be stuck making lactic acid instead. Lactic acid is extremely inflammatory.

The way I look at this is that if you are not eating whole foods and are stuck with supplementing pure sugar (for example in milk) in order to obtain carbs then you have to supplement additional nutrients like thiamine. When I make a protein shake with fat-free milk, gelatin, and sugar I add B vitamins with plenty of thiamine.

He needs all three macronutrients to have a balanced diet: protein, carbs, and fat (emphasis on saturated fat). There's no good in fearmongering about sucrose if it's one of his last choices for carbs.

>>501
>fructose will always need to be converted through the liver via Fructolysis
https://raypeat.com/articles/articles/sugar-issues.shtml
>Many people lately have been told, as part of a campaign to explain the high incidence of fatty liver degeneration in the US, supposedly resulting from eating too much sugar, that fructose can be metabolized only by the liver. The liver does have the highest capacity for metabolizing fructose, but the other organs do metabolize it.
>If fructose can by-pass the fatty acids' inhibition of glucose metabolism, to be oxidized when glucose can't, and if the metabolism of diabetes involves the oxidation of fatty acids instead of glucose, then we would expect there to be less than the normal amount of fructose in the serum of diabetics, although their defining trait is the presence of an increased amount of glucose. According to Osuagwu and Madumere (2008), that is the case. If a fructose deficiency exists in diabetes, then it is appropriate to supplement it in the diet.

>>503
Ok...Fair. I should have said predominately 
The mechanisms of Diabetics utilizing fructose has to do with insulin not being involved with transport or metabolism.
As per The National Library of Medicine:
https://www.ncbi.nlm.nih.gov/books/NBK576428/
>Transport and metabolism of fructose do not require insulin; only a few tissues, such as the liver, intestine, kidney, adipose tissue, and muscle, can metabolize it (see Image. The Metabolic Pathway of Fructose). Glucose and fructose have similar metabolic fates because most dietary fructose converts into glucose.[2] The mechanism of fructose sensing helps to understand the metabolism and potential pathophysiological consequences of excessive sugar intake.
But this is like saying that a duel-fuel engine that has a broken converter SHOULD run only on E86 instead of regular.

I'll also say I'm not taking the stance that Peat was wrong about everything, I fact, I too encourage cane sugar over HFCS and am staunchly anti-seed oils.
Somewhere between "True believer" and "Rational-wiki" Turbo-snark, am I.
I am firmly entrenched in my belief that the fresh foods your Great-Great grandfather ate, unsullied by modern process or chemicals, are what (you) should be eating.(barring malfunction, like OP is.)

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>>500
>SUGARS are the main drivers of inflammation
Suck on my giant fertile and inflamed cock

https://lowtoxinforum.com/threads/eating-1-lb-of-sugar-daily-has-strikingly-positive-effects-on-male-fertility.32456/

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>>508
GAYYYYYYYY!!

>>489 (OP) 
You never replied, probably because of our autism.
I just wanted to say I hope you're doing well.
Don't give up. Your digestion can get better if you avoid the goyslop.

>>489 (OP) 
This anon knows what he's talking about. Story time. I used to be able to eat whatever the fuck I wanted, consequence free. About 10 years ago, I started gradually having issues with fatty foods. Didn't matter what kind of fat it was: from dairy, animal fats, oils, etc. If I ate anything really fatty, I would get diarrhea.

But I could still eat fatty foods in small quantities. As time went on, it got worse. Where eating in small amounts of fatty foods would give me diarrhea. Then, last October, my poop turned bright yellow and I got diarrhea from everything I ate; even foods that had no fat. I became malnourished and super tired all the time.

I started doing massive amounts of research. I won't bore you with what didn't work, and skip straight to what works. The source of my problem was my the microbiome in my large and small intestines was fucked up. I read the book, Super Gut, by Dr. William Davis. Pic related. And did everything in the book. I not only cured my diarrhea problem, but restored my gut back to the way it was 10 years ago. I can eat whatever I want again, with no diarrhea.

Glyphosate kills off the good bacteria in your gut, and ignores the bad bacteria; allowing it to flourish. You need to stop consuming foods that don't say 'Organic' on them, or you'll just be ingesting more poison. But that's only going to prevent more damage. I would recommend buying the book; but I'll do my best to outline the basic steps.

Start eating lacto fermented vegetables, like sauerkraut and pickles. And better yet, learn how to make your own lacto fermented vegetables, like the ones I mentioned. They will be far superior to anything you buy in the store.

Go strict keto. Completely cut out all wheat, grains, rice, bread, pasta, oats, processed sugar, honey, cooked potatoes. Eat 15 grams or less, of net carbs for every meal. Start reading nutrition labels and use a digital scale to weigh your food.

Make your own probiotic yogurt. I can't stress this enough, but this is the most important step. Probiotics work. The problem with all of them, is the bacterial counts are far too low, and they are expensive. All probiotic capsules are in the millions (shitty tier), or in the billions (mediocre tier). Probiotics need to be in the trillions. The only way to achieve this, is to make your own yogurt.

I'm going to detail how to make the probiotic yogurt in my next post. I cured my condition following all of the above steps, in about 3 weeks.

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>>561
You most likely have SIBO.

How to cure SIBO (Small Intestinal Bacterial Overgrowth). "Super Gut - A four week plan to reprogram your microbiome." If you follow the diet in the book and make (and eat) the probiotic yogurt, your odds of fixing food intolerances will have the greatest chance of success. If you want to just take the yogurt, and do nothing else, you may also see success. But it will take longer, and have much lower odds. The recipe for the yogurt is in the book. It's called SIBO Yogurt.

Thoroughly clean whatever container you are going to make the yogurt in with soap and water. Don't use any anti-bacterial soap, or you will kill the probiotics when you try to make the yogurt. This is a long ferment, and mold can easily grow if you aren't thorough in cleaning. Don't use a towel or paper towel to dry the glass container you will be fermenting in. Let it air dry. It's okay if it's still a little wet. 

To start this ferment, you can use the probiotic tablets or 2 tablespoons of yogurt that you saved from a prior batch of this yogurt that you have already made.

SIBO Yogurt Ingredients:
1 capsule of MyReuteri (total 10 billion CFUs)
1 capsule of Lactobacillus gasseri BNR17 (10 billion CFUs)
1 capsule of Lactobacillus coagulans GBI-30,6086 (2 billion CFUs)
2 tablespoons organic prebiotic fiber (inulin or raw potato starch)
1 quart organic half-and-half or coconut milk (additional steps required if using coconut milk)

In a medium-sized bowl (or jar that you will place in the fermenting machine), combine the starting probiotics (empty the contents of each capsule into the bowl and discard the capsule), prebiotic fiber (inulin or potato starch), and a splash of organic half-and-half. Make a slurry with the half and half, to ensure the prebiotic fiber does not clump. Stir until well mixed. Now stir in the remaining half-and-half. Cover lightly (with a lid), place in your fermenting device. (Read your device's manual. If it's required, fill fermenting vessel with water up to the fill line. This is water inside the fermenting device, but outside of the jar where your ingredients are.) Ferment at 106°F for 36 hours. This recipe will make 1 quart of SIBO yogurt. Once the yogurt is done cooking, dry off the jar yogurt cooked in, and place in the fridge. It's ready to eat now, or once it's cooled down. Don't stir it until it's sat in the fridge for a few hours; or you'll end up with lumpy cottage cheese consistency. Feel free to stir it after a few hours. You'll get separation of curd and whey the next day in the fridge; and have to stir it at that point. Some separation is normal.

When the yogurt is done cooking, if the end result smells terrible and has visible mold, throw all of it out. I have yet to experience a failed batch though. If you want to make 2 quarts of yogurt, double all of the ingredients. But the temperature and cook time will remain the same.

To make future batches, use 2 tablespoons of yogurt or whey from a prior batch, along with 2 tablespoons of organic prebiotic fiber and 1 quart of organic half-and-half. Basically, the yogurt you made, takes the place of the tablets (But you'll still need new inulin & half and half each time). The first batch will come out watery. If you use that same yogurt to make subsequent batches, they should be thick, and have no wateriness. Although, the yogurt will separate over time in the fridge. It will remain good to eat for up to 4 weeks.

*Note: The original recipe in the Super Gut book listed 10 BioGaia Gastrus tablets for the L. Reuteri. However, the creator of the recipe (Dr. William Davis) later recommended a with a more potent brand instead: 1 tablet of MyReuteri. I updated the recipe to reflect this change.

Here are the links for everything you will need. From my research, the yogurt makers on Amazon are all shit. Even the best reviewed ones are inaccurate on their temperatures and have trouble maintaining them consistently. The one I list bellow is supposed to be the most accurate and consistent. I have used it successfully to make several batches of yogurt. I've also included links for the 3 probiotics and inulin (prebiotic fiber) you will need to make the yogurt.
https://www.luvele.com/collections/yogurt-maker/products/luvele-pure-yogurt-maker-2l-glass-container-scd-diet
https://www.oxiceutics.com/products/myreuteri?variant=45917346627811
https://www.amazon.com/Dr-Mercola-Probiotic-Supplement-Regularity/dp/B09CSFTM24?th=1
https://www.amazon.com/Digestive-Advantage-Probiotics-Probiotic-Capsules/dp/B00C1C21I4
https://www.amazon.com/dp/B074WKCPS4

The basic jist of the Super Gut book, is that you can cure SIBO (and many other gut related issues) by eating 4oz of this yogurt every day for about 6 months. That's the lazy way to do it. That will work for some people. But for others, it will not. The book has more details on other steps you can do, like specific foods to not eat. And foods to eat, like pre-biotic fiber. Which is fuel for the pro-biotics to consume and grow. If you want to be lazy, just eat the yogurt. But you'll greatly increase the odds of your success, by doing the whole regimen listed in the book. The whole regimen will take about 4 to 6 weeks.

One last thing. When I make the yogurt the first time, I poor about half of it into two ice cube trays and freeze it. I then pop out the yogurt ice cubes and put them in a freezer zip lock bag in the freezer. They'll keep in there for up to 1 year. I use the yogurt ice cubes to make future yogurt. It saves money on not having to constantly use new probiotic capsules.

Here is a woman who cured her SIBO with the yogurt, and by taking anti-microbials. This video is 2 years old. She has made subsequent improvements on what she can eat, since this video.
https://youtu.be/gQGFu8R33CY

Carnivore and keto can help you heal your gut microbiome over time. But if that is all you do, then you're just avoiding further damage. If you want to actually heal your gut, you'll need to re-establish the missing bacteria in your gut and kill off the bad bacteria. I can't recommend that you do this any harder than I currently am. This will save your life. Buy the book. Read it, and follow it to the letter.

All of that being said, I think keto and carnivore are temporary. I'm still doing keto right now, but for weight loss reasons. I'm going to go off of keto once I achieve my goal. And as long as I keep to organic, I should be able to resume eating carbs.

>>562
I meant to say that carnivore and keto can be "part of" the process of healing your gut. And that you need to do more than just those diets alone. As I outlined in my previous posts. Feel free to ask questions if anything I've said in my other posts was confusing or unclear.

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>>562
This is an EXCELLENT post anon, and I appreciate that you explained WHY the grain products are so detrimental to gut flora--The Glyphosate--and that you'll be able to once again enjoy these real foods once you gut is recalibrated.
I've been preaching the same for over 6 years on the chans, and in addition, for intelligent anons to READ THEIR LABELS since the food supply today is "poisoned" from several different vectors.
<GLYPHOSATE- Gut flora NUKE
<SUCRALOSE- Genotoxin and Gut flora NUKE
<all artificial sweeteners- tricking the body through the gut-brain connection leads to metabolic dysregulation and a dampening of Ghrelin and Leptin (Hungry/Full hormones) and insulin dysregulation
<Seed oils-- While fats and cholesterol are ESSENTIAL for good health, these cheap and toxic oils are main contributors of inflammation and very possibly a secondary avenue of AG chems.

It's truly horrifying when you dig deeply into the contamination of the food supply for profit; Rice grown in arsenic soaked old cotton fields, BEEF, TURKEY, PORK and AND CHICKEN being treated by a chemical agonist in their food, so they don't have to claim medical tampering,(RACTOPAMINE-this shit is even BANNED in China...IN CHINA, let that sink in..,the sloppy way some chemical refinements of oils and additives like Gellan Gum,(added to almost all heavy cream--even Organic, even though it's from a vat grown MERCK™ bacterium fed on Glyphosate treated HFCS), leaving behind metabolites and other fractionated parts of the chemicals;
The fact that even NON-GMO sugar cane and sugar beets are now sprayed with Glyphosate as a chemical "Ripener" to get a 6% yield increase.

It's a minefield of chemical death in the grocery store.
A recent study on the French, a country you'd have thought jealously guarded their food supply, found that 99% of those tested had easily measurable levels of Glyphosate in their blood serum.
FFS, The FRENCH??
Turns out only a few countries like Spain actually gave a fuck about preserving the integrity of their food.

So again, THANK YOU for the effort post. I'd expect many anons will benefit from this, if only they'll try it.
For those that may not be able to afford specialty equipment and/or ingredients, you are still able to get in the game here with fermented foods.
Of utmost importance is to READ LABELS and reject the kind of thinking that "It's too expensive, this [X food I like, is cheap, but is full of garbage], will have to do until later"; will only lead to more suffering down the line.

>All of that being said, I think keto and carnivore are temporary.
This it what a lot of people MISS.
Certainly you can make it a lifestyle choice, and some phenotypes will do better on a predominately meat, milk, vegetables, etc.
But if you do what anon proposes, and are diligent about sourcing and reading labels, there is NO REASON, you cannot enjoy breads, pastas, and all the other !!VERBOTEN FOODS!! that so many adherents,(almost cultlike really,) advocate through blind repetition of what one guy said.
Seems like a lot maybe, but consider that making a habit of seeking out good brands and good local sources for Milk, Eggs, Meat, Grains, produce,etc. is an investment in YOU, and can only serve to enrich your life.

I haven't read the book, so I'm not able to fully endorse it(not that MY opinion really matters) but in case you wanted to:
https://annas-archive.org/search?q=super+gut
I can post current, Non-COI studies on the other things such as Sucralose and artificial sweeteners as well if requested.

Also, I wonder if a common $20 rice cooker, used only on warm as a water bath, would be a cheap alternative for the culture you posted--I'll have to see what the holding temp is with a ½ pot of water. It may be just the solution for anons.
Yep, just checked; TONS of videos on doing just that.
You don't even need to use it as a water bath, just right into the clean rice cooker pot.

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Sorry, the French study was analysis of URINE, not blood serum:

Quantifiable urine glyphosate levels detected in 99% of the French population, with higher values in men, in younger people, and in farmers
https://pubmed.ncbi.nlm.nih.gov/35018595/
Also:
Gut Microbiome: Profound Implications for Diet and Disease
https://pmc.ncbi.nlm.nih.gov/articles/PMC6682904/

Ten-Week Sucralose Consumption Induces Gut Dysbiosis and Altered Glucose and Insulin Levels in Healthy Young Adults
https://pubmed.ncbi.nlm.nih.gov/35208888/

Dietary Fructose and Glucose Differentially Affect Lipid and Glucose Homeostasis1–3 
https://pmc.ncbi.nlm.nih.gov/articles/PMC2682989/

The Impact of Artificial Sweeteners on Body Weight Control and Glucose Homeostasis
https://pmc.ncbi.nlm.nih.gov/articles/PMC7817779/

Toxicological and pharmacokinetic properties of sucralose 6 acetate and its parent sucralose in vitro screening assays-1
https://www.tandfonline.com/doi/full/10.1080/10937404.2023.2213903#abstract

This is only meant as supplementary to a09f18's posts, not a refutation nor contrary opinion.
You HAVE TO READ THE LABELS, even on "organic foods" these days. They are putting this shit in everything, and I suspect it's to boost medical/Pharma profits, since there's absolutely no reason why these additives should be added to things that are already full sugar/HFCS like bread or Faygo° pop
<INB4 "They're trying to KILL the Juggalos!!"

I also just made this comparison pic,
>pic 3
 It was a nightmare just trying to find the info--it's being gatekept.

>I also just made this comparison pic,
>pic 3
Pic 2, (had already posted the kroger bread)

>>564
I like the cut of your gib anon. The way I see it, we are in an asymmetrical war. We're intentionally being poisoned, and not just for profit. It's also being done, to make us dumber and more dependent on corporations and the government. A perpetually sick person, is robbed not just of their wealth, but also their independence. 

It's crazy how challenging it is to avoid poison in our food. Even if you know all of the tricks, you have to watch out for new loopholes and new poisons that haven't been created yet. And knowing isn't enough. You have to be able to have the money to afford to avoid all of this shit. Organic food (what our ancestors just called 'food'), is more expensive than poisoned food, by design. And as you pointed out with heavy cream, the organic label still isn't enough to fully protect you.

My long term goal is to become wealthy enough, that I can buy good quality farm land (in a 90% or higher white area) and grow all of the food that I eat. That way I have direct control over my food. I'll start out with a small garden, and gradually scale up over time. I want my own well water, that's uncontaminated by fluoride, and pesticide runoff from commercial farms.

In regards to using a rice cooker, pressure cooker (that has a yogurt function), or cheaper yogurt makers, the main problem is consistency of temperature. Most of those alternatives don't maintain a consistent temperature. They cycle between different temperatures. The other issue, is that they may not give you the option to select 106 degrees F; but instead offer other more limited choices for temperature. And they may not give the option to go a full 36 hours. That being said, I've seen a number of people successfully make SIBO yogurt on youtube, using the Deluxe Instapot and some of the cheap yogurt makers. The downside is, you're going to have more failures, where the yogurt doesn't turn out.

If you don't already own a pressure cooker that has a programable feature, and can't afford the expensive Luvele Yogurt Maker, then I would suggest to buy a cheap yogurt maker. But if you go that route, do a test on the cheap yogurt maker. Set the cheap yogurt maker to 106 degrees F, and let it run for a few hours. Then open it up, and stick an instant read thermometer in the water. If you get a temperature that's different than 106, write it down. Adjust the temperature, until you figure out what will net you 106. That's the other problem with cheap yogurt makers; they are inaccurate. But you can figure out a way a round that, through a little testing.

If you want one of the cheaper yogurt makers, this one seems the least bad. But I have no personal experience with it:
https://www.amazon.com/Ultimate-Probiotic-Yogurt-Adjustable-Control/dp/B0DDVF68CG

>>567
I meant to reply to this earlier.
I hope OP sees this, $60 for the equipment seems a smol price to pay for what will likely fix him right up.
I hope he WINS.