I hope I don't make anyone feel weird with this. I'm trying to phase meat out of my diet. I am just too soft to eat critters. It's fine if you're not.
I am prone to anemia because of heavy periods. This is problematic because the flesh and blood of other animals are arguably the most iron rich foods. So what should my dietary staples be to avoid anemia if I quit eating meat?
I've attempted this before and I had no issues with protein intake. I weigh about 110lbs / 50kg and I could get 85g of protein in a day with a bit of supplementation.
@rusalka Not weird at all! There are plant-based protein supplements. It’s an incredible time we live in when there are many tastier options available to people who don’t eat meat or need to go GF, etc.
@rusalka legumes (e.g. lentils and beans), fortified cereals and dark green leafy vegetables; eat foods rich in vitamin C (such as fruits and vegetables) which help the body absorb iron.
I've been on meal prep since March. The kind of meal prep that is cooked and put into actual containers every so many days (so they don't spoil) and they allow no more than 3 cups of food. The prep is divided by Protein, carbs, fats, etc. Changes weekly to rotate. I am not a big meat eater either. I cannot digest it and while I think an amount does help you heal after things like surgery I am much more of a fruit and veggie gal and get the nutrition I need from eating this way. (digest easier too) I do eat scrambled eggs too. I am also small but gained a bit since my hysterectomy and since the death of three key peeps in my life that left me a bit depressed. I am coming around tho.... diet first, now I am back on the treadmill.... I feel better every day. And I am getting the right amount of nutrition from the meal prep we are doing. It's pretty intense at first, cooking all that and then measuring it all out... but I have not had a potato chip or a piece of pizza in so long I forgot what they taste like... no sugar except what is natural in something like a peach. xo
@allie120 Learned hit and miss. But I stick to it now. It was weird at first, but I was so sick it made it easier. 6 months later it is rare I crave anything that is considered junk....
If I could easily digest more protein I would eat more. It is def more satisfying, keeps you full longer.
(learned a lot of it from you a couple of years ago!)
Here’s a question for the yogurt makers: what type of starter did you/are you getting?
@allie120 I have just used a little bit of store bought yogurt for starter culture. Don't know if it matters?
@cocopeaches I’ve been reading that that is what you can do, too. It reminds me of a sourdough where you just keep it going.
But then I read on a site that there are different cultures for different styles, such as Greek or Icelandic. Which kind of makes sense, because you would capture things like cultures (from the local milk?) as you would the yeasts, before these were available to buy.
Maybe? It’s interesting. One of those things like beer, cheese, bread, etc, things that are very region-dependent back in the day.
@allie120 I thought you just needed to strain out more whey to make greek yogurt, which is just a thicker style. I have heard of Icelandic skyr... which is supposed to be an heirloom culture. Also pima culture which is Finnish, derived from cows that feed on the butterwort plant - I'm getting this info from the chapter on cultured dairy products, in the book, Nourishing Traditions. It says that good quality commercial plain yogurt is all you need for starter.
My understanding is that all fermented foods, like sourdough or vinegar or whatever, will be colonized by beneficial yeast and bacteria from the air... so you can use a starter from somewhere else, but it will tend to shift towards the locally occurring microbes. And most fermentation processes just need lactic acid bacteria which are ubiquitous.
@cocopeaches That’s fascinating! Thank you!
I do like Greek and Skyr so I can start with one of those yogurts and try.
Culturesforhealth.com sells a lot of different varieties of cultures!
I like the yogourmet and have been using that since I’ve started making yogurt.
different cultures would produce different tasting yogurt.
I just strained my homemade apple cider vinegar. Unfortunately I spilled some liquid. I tasted a little bit, and I already feel healthier! I needed that. Seems fitting for new moon in Virgo.
Almost every day
@allie120 ❤️ using the rest of my peaches. Got blueberries by the buckets too so I switch off every other day. So good for you. Watching you all make yogurt and if it works out, I may try it too.
@soup I have a yogurt update haha.
I have two and a half quart jars of it, after it’s yogurting or whatever in the crockpot, then a room temperature cooldown overnight. It’s still liquidy. So I did some more research and one article told me that raw milk wouldn’t work. And that makes no sense because yogurt and that type of food precedes pasteurized 😑
Then another said to heat the jars back up to 110° (pot of water) then turn off and allow to cool on its own there. 🤷🏻♀️ So that’s what’s happening now. If it doesn’t work, I will just have it as a beverage and try again. I drank the half container with protein powder earlier. None of it will go to waste and I’ll just try again.
I just want to use my crockpot or a pot as I do not want any more appliances, as nice as they are.
Will update on this batch maybe tomorrow!
@allie120 Will you please share exactly how to do it here so I can give it a try. I have access to the same milk.
I need steps. I don't like to cook like you guys do, and this is not natural for me 🤣 🤣 🤣
I am so excited to try this.
@soup Yes! I will share the one I initially used, then the one I used to try to fix the mistake. That’s still a WIP.
Here is what I did to make it:
https://moneysavingmom.com/homemade-yogurt-in-the-crock-pot/
And here is one using raw milk, specifically. There are people asking questions at the bottom and she offers some solutions (keep scrolling and you’ll see them). Also, I will try this recipe next time but I will use the crockpot method because maybe I will never follow every direction every time because why start now. Thanks, Aquarius 🤣
@allie120 I have made Greek yogurt using a heating pad on low and store-bought yogurt for the culture. I just simply mixed and heated it to the proper temp, then poured it into an old crockpot bowl with a lid, placed it on the heating pad, and wrapped the entire thing with a big, heavy beach towel. Twelve hours later I had yogurt. Mine usually is not as thick as store Greek yogurt but it tastes great.
I need another coffee ☕️ (6am here). This is relevant to this thread as it’s been proven that having a couple of coffees a day protects the liver.
Just finished my coffee. I feel more awake. Have to clean up some coffee beans I spilled (clumsy).