Osteoporosis

Posted by grandmabubblestwin @grandmabubblestwin, Nov 11, 2016

I’ve been reading about osteoporosis and this is what I’ve seen so far: An individual builds bone until about age 30 then they begin to lose bone. Osteo meds do not help you build bone, they may actually prevent the natural bone building process but they do help you retain the bone you have but can make bone brittle. Correct?

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@parrotqueen

Sadly, I do not get applesauce on my no-sugar diet. Green apple (half of a green apple to be exact) is all I can have – and even that is sometimes too much sugar for me. I get hives.

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@parrotqueen

Hi,

I’ve made my own applesauce which is fairly simple and you could use the green apples. I sometimes get a Publix brand of applesauce that just has apples and citric acid..no added sugar…but it doesn’t say what kind of apples.

FL Mary

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@parrotqueen

Also, once you have mastered all the above, then you need to watch out for the anti-nutrients. Anti-nutrients are forms of the above that keep you from absorbing ANY of the above. I won't go into that unless you all feel ready to hear it.

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@parrotqueen

You are right about the anti nutrients…food or even other vitamins and meds. It needs a lot of individual research though and I have eliminated some foods from my diet…not drastically…after researching. This is such a time consuming occupation that a lot of people are not up to and there is so much misinformation out there, as you know. We can only do the best we can but I agree that research is so vital if we are to stay ahead of the game. Be mindful what you put into your body.

FL Mary

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@imallears

@jakeduckk1
I can’t think of anything that might gross you out that’s in my freezer right now except for ground bison whichI like better than regular ground meat. I have eaten my fair share of sushi lately and do like the seaweed that’s made….on the side. I don’t think you like fish but you know all the sushi is raw…my favorites being salmon, spicy tuna and eel. My wine is normal. I made shepherds pie last week (or cottage pie since it wasn’t lamb) and I’m making pecan crusted orange roughy tonight.
But I’ll be sure to update you when I think something is bizarre enough to tell you about.
Oh I had mussels in white wine…. but that’s not gross.

FL Mary

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@imallears
Sashimi, At least the Little I ate, I didn’t care for it. They didn’t have any flavor and I didn’t like the squishy texture. Maybe the spicy would’ve went down easier although I imagine the texture was probably similar. Hours for seaweed, I have some Japanese friend and the mother and father always used to have it around it was like chewing grass. I felt like a cow chewing it cud. Maybe it comes in other forms but I don’t think I’d be anxious to try it.
I am actually considering getting some wild salmon and probably broiling it, of course by the time I get through with it no telling what it will taste like, It probably won’t taste anything like it’s suppose too.
Muscles are pretty gross, had to kill the flavor with wine. As you well now I can take care of your wine needs although they may not be quite as normal as you’re used too.
Bon appétit,
Jake

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@imallears

@lioness
Hmm…yum applesauce. Before I heard about olive oil , if I had trouble with a too large a vitamin ( especially the ones not in a capsule) I filled my mouth up with water , squeezed the tablet into my mouth with my head down, and flushed it down my throat. Head down seemed to work better than tilting the head up which is kind of a intuitive way when we take pills. People with gag reflexes sometimes have a hard time.
Wish I could use a square of dark chocolate lol. Right now I swallow 5-6 vitamins daily all at once..some large , some tiny and one that’s not coated.

@jakeduck1 would say that , if I can eat Octopus, I can swallow anything.

FL Mary

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@imallers You can always melt the dr. chocolate the pill would slip down easy with it Of course cool it off first . haha

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@lioness

@imallers You can always melt the dr. chocolate the pill would slip down easy with it Of course cool it off first . haha

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I like that line of thought…..chocolate on just about anything would be a winner for me, Lioness!! LOL!!!

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@jakedduck1

@imallears
Sashimi, At least the Little I ate, I didn’t care for it. They didn’t have any flavor and I didn’t like the squishy texture. Maybe the spicy would’ve went down easier although I imagine the texture was probably similar. Hours for seaweed, I have some Japanese friend and the mother and father always used to have it around it was like chewing grass. I felt like a cow chewing it cud. Maybe it comes in other forms but I don’t think I’d be anxious to try it.
I am actually considering getting some wild salmon and probably broiling it, of course by the time I get through with it no telling what it will taste like, It probably won’t taste anything like it’s suppose too.
Muscles are pretty gross, had to kill the flavor with wine. As you well now I can take care of your wine needs although they may not be quite as normal as you’re used too.
Bon appétit,
Jake

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@jakeduck1

Sashimi is not the same as sushi. I've eaten sashimi but I have to dip mine very lightly into soy sauce (I don't like wasabi) as it is just thinly slice raw fish with no accompaniments like rice. Sushi is either a fish encased in seasoned rice or seasoned seaweed sheets. There's different types of seaweed…I have had it in Japanese soups but the seaweed I eat is seasoned and has the consistency of coleslaw…somewhat. Probably more of an Americanized version.
I would not broil salmon. Depending on how it is cut…either flat like a fish fillet or thicker and narrow, I usually put mine in a pan on top of the stove with a little heated olive or avocado oil and place the skin side down until it is crispy. Then I flip it and pour a butter, EVO, fresh garlic and dill mix sauce over it , put a top on the pan on low heat, take it off after a few minutes and let it sit. If you flip the piece over the crispy skin (which some people eat) comes off nicely after the fish is done. Or I make the butter garlic sauce and just pour it over the fish and put into my toaster oven without putting it on the pan.
Its fast and I have added fresh squeezed orange and lemon to the sauce. Don't overcook it and you probably will with the broiler especially if it is a flat piece. You don't want it to dry out. I like and prefer cold salmon and use in salads. Also pat the fish dry and leave out about 20 minutes or half hour to bring it to room temperature.
A lot of people don't like salmon (my gourmet cooking son hates it) but prefer other fish. I like Orange Roughy because of its delicate mild taste but it contains more mercury than salmon so I don't buy it that often. I love Cobia but usually cant' find it. Stay away from Tilapia as it's a junk fish.
That's our cooking lesson for today….have fun in the kitchen and don't even try to put the fish in a toaster…I remember your exploits with the steak.

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@lioness

@imallers You can always melt the dr. chocolate the pill would slip down easy with it Of course cool it off first . haha

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@lioness
The chocolate would harden if I let it cool off…dang. I'm thinking a snickers bar. I have no excuses as big pills don't bother me. I wonder if anyone has invented a pill pocket for humans…much like the ones we give to dogs. It would be like a tiny hot dog rolled in dough. No…that wouldn't work as it has to go down easy without chomping on it. I'll think about it more and let you know when they approve my patent and it hits the stores.

Wine time here in Florida
Mary

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@imallears

@parrotqueen

Hi,

I’ve made my own applesauce which is fairly simple and you could use the green apples. I sometimes get a Publix brand of applesauce that just has apples and citric acid..no added sugar…but it doesn’t say what kind of apples.

FL Mary

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Citric acid is one of those anti-nutrients. It doesn't matter if there is added sugar to applesauce for me – just the sugar from the apple is enough to disqualify it. The olive oil trick is so easy – I am very happy. It's almost like you don't even feel the pill going down!

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@jakedduck1

@imallears
Sashimi, At least the Little I ate, I didn’t care for it. They didn’t have any flavor and I didn’t like the squishy texture. Maybe the spicy would’ve went down easier although I imagine the texture was probably similar. Hours for seaweed, I have some Japanese friend and the mother and father always used to have it around it was like chewing grass. I felt like a cow chewing it cud. Maybe it comes in other forms but I don’t think I’d be anxious to try it.
I am actually considering getting some wild salmon and probably broiling it, of course by the time I get through with it no telling what it will taste like, It probably won’t taste anything like it’s suppose too.
Muscles are pretty gross, had to kill the flavor with wine. As you well now I can take care of your wine needs although they may not be quite as normal as you’re used too.
Bon appétit,
Jake

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Fish should only be cooked for 8 minutes max. The broiler will kill your salmon!!!! I eat salmon three times a week – my parrots love it. I just sauté it on top of the stove in a little sunflower oil. I had a big piece of it last night. So good. Sometimes I eat it with chipotle aioli. I love raw fish – I had a big bunch of sashimi last Thursday as a treat. You have to get very high grade fish – you really don't want to get any parasites from eating raw fish. The cost is the only reason I don't eat it every night of the week.

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I will post a little about anti nutrients in the next few days. I read something that makes identifying many of them very easy. This is where nutrition gets very confounding!

Sadly I have meningitis which I got from IVIG. On top of that – I have to get an EMG done today and I am NOT looking forward to that one bit. I thought I would get out of it because of the meningitis – but the neurosurgeon said to come in anyway and get it done. This is my least favorite thing to do. Please hold a good thought for me.

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@doverbey

Question in regard to " that's when I went off sugar and changed my life." Obviously, you are referring to refined sugars and the various sugar additives in foods but are you also considering fruits as sugars? I also don't really understand how carbohydrates factor in as sugar (I've never had to pay attention to carbs so I'm really ignorant) and/or are carbs a factor in your elimination of sugar?

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Sugar is sugar. I pay attention to the sugar content in fruit as well as vegetables. The only fruit I have eaten in the past five years are lemons, one-half of a green apple every other day, and 5-6 berries per day. Absolutely no fruit juice. I also avoid high-sugar vegetables such as beans, peas, root vegetables. I am actually allergic to sugar at this point. I also check the amount of sugar in my medicine. I have to get infusions of IVIG every three weeks. I found a type of IVIG that has less sugar – it is used by diabetics and now I am using that brand only. Last time I had to have a colonoscopy, I used pills rather than drink the stuff in the big jug because it has a lot of sugar in it. I check the amount of sugar in everything I eat. I do not consume bread. I did find a sugar-free chocolate I can eat – but I can only eat a little of it because it has Maltitol in it which can cause diarrhea. It can also cause me to have hives unless I eat it with something high protein (nuts). I do not consume things like maple syrup, honey and other "healthy" sugars because sugar IS sugar and it is all bad for your body. I'm my case, I have candida overgrowth because I must take a low dose of cortisone for my adrenal insufficiency. Sugar feeds candida (as well as cancer). In order to starve the candida (or cancer), you have to stay off ALL sugar. I use Stevia and Xylitol if I need a sweetener – which is very rare. Sugar causes inflammation and inflammation causes disease. The only way you can realize what an effect sugar has on you is to go off it. My life is SO MUCH BETTER since I stopped consuming sugar.

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Not the answer I wanted to hear, haha, but thank you so much for the details

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@jakedduck1

@contentandwell
Good morning,
People should get enough boron the body needs in a healthy diet. The problem with supplements is there are people that seem to believe if a little bits good a lot more is better. There have been studies that are showing people are taking far more vitamins and minerals than their bodies need which may cause problems. Boron is helpful in so many body functions and is needed for good bone health as well. Here is a list of some crucial vitamins and minerals and a couple other nutrients for good bone health which is also good for overall health.

Calcium
Magnesium (Mg):
Chromium
Silica
Zinc
Manganese
Copper
Boron
Strontium
Vitamin A
Vitamin B6
Folate (vitamin B-9
Vitamin B12
Vitamins K1 and K2
Potassium
Phosphorus
Vitamin C
Vitamin D
Fats
Protein
Good health and happiness,
Jake

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@jakedduck1 Just about all of these things are important parts of a healthy diet, but many do not really need supplementation. Strontium does cause inaccurate results in DEXA scans.
Vitamin K supplementation can help the bones of post-menopausal women, apparently, both K1 and K2 are helpful, per this article:
https://www.webmd.com/vitamins/ai/ingredientmono-983/vitamin-k
As with everything, there can also be too much of a good thing. Too much calcium can lead to Hypercalcemia
"a condition in which the calcium level in your blood is above normal. Too much calcium in your blood can weaken your bones, create kidney stones, and interfere with how your heart and brain work. Hypercalcemia is usually a result of overactive parathyroid glands." taken from the Mayo Clinic site.

Too much magnesium can also have negative effects. Again, from the Mayo site:
https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/expert-answers/magnesium-supplements/faq-20466270
This is very true of many of the things we need, you often get enough from diet.

Also, I buy wild salmon at least once a week. I just brush a little olive oil on it and bake it in the oven. It is also good with some teriyaki sauce brushed on. Even though I use the lower sodium one it is still a bit high in sodium for me so I don't do that as often. If you leave the skin on, after baking it just slips right off of the fish. It is excellent cooked on the grill too.
JK

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