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Ketogenic Diets and Pain
Has anyone in the group had success with a ketogenic diet? Take a look at this research article: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4124736/ Here's an abstract of the article:
Ketogenic diets are well-established as a successful anticonvulsant therapy. Based on overlap between mechanisms postulated to underlie pain and inflammation, and mechanisms postulated to underlie therapeutic effects of ketogenic diets, recent studies have explored the ability for ketogenic diets to reduce pain. Here we review clinical and basic research thus far exploring the impact of a ketogenic diet on thermal pain, inflammation, and neuropathic pain.
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@avmcbellar I was so happy my yogurt came thick and smooth this time. I used a little more organic whipping cream with the half and half this time. I normally eat half of it at a time along with some kind of crunchy topping or fresh fruit. Found a new topping at Trader Joe's yesterday. Might be my supper tonight 🙂 I was thinking I might try to make the yogurt with almond or soy milk but I think it takes longer.
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1 Reaction@johnbishop John, good experimenting! FYI....I had read not to use almond milk. In order for the bacteria to grow it needs to feed on carbohydrates. I have only used cow’s milk so far. I have bought non dairy yogurt to try but I did not like it. I found it to be too runny unlike yogurt made from cow’s milk. Toni
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1 Reaction@johnbishop John, if you like, you can decrease the fat content in your yogurt and make it thicker. Before greek style yogurt was available, I purchased regular yogurt. To make it thicker, I strained it in a mesh strainer to get the water out. I let it sit in the refrigerator until I got the desirable consistency. I agree a fattier yogurt will be creamier and better tasting. At times I eliminated some of the fat to get a lower cholesterol yogurt. It is all about what you want. Hope this helps. Toni
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1 ReactionHi @tsc, here's one of the posts I made describing the yogurt with L. reuteri probiotic I make for my wife and I using the recipe of sorts from Dr. Davis and @LeeAase's health blog linked in the above post. You mentioned you use the same probiotic but a little different recipe? Would you like to share it here? There is also another discussion you may want to check out if you are into low carb healthy fats.
Low-carb healthy fat living. Intermittent fasting. What’s your why?: https://connect.mayoclinic.org/discussion/low-carb-healthy-fat-living-intermittent-fasting-whats-your-why/
Hi @johnbishop, Intermittent fasting helped me lose some weight, but after a few years, it bothered my stomach so I went back to three meals a day, small portions, and I hardly ever snack. PMR and GCA made me anorexic - no appetite - so I went down to 93 pounds. On prednisone, I've gained back 7 lbs. I do eat carbs, though, healthy ones and healthy fats, olive oil, avocado oil.
I think the whole body vibration machine I use daily helps me keep my weight down, though more weight is healthier for the bones, I think.
I've been making yogurt since the 70s. Here's how I make it now.
Heat a half gallon organic 1% or 2% milk with 3/4 cup of milk solids (Bob's Red Mill) blended in to about 118 degrees F. Let cool, covered, until it reaches 115 - 118 degrees F. Mix in about 11/2 tblsp yogurt from the previous batch, plus a L. Reuteri and an Acidopholus capsule. Put into 3 glass containers, cover, wrap in towels and put containers in an insulated bag or carrier. Let sit about 5 hours, more for a tangier yogurt. This yields a week's supply for my husband and me. Yours in health, Teri
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1 ReactionThanks for sharing your yogurt recipe Teri!