Minutus

Once the body uses up its store of glycogen in the liver, it starts to burn up fat and to bread down muscle to use those carbs as well. It depends on the length of the past and the amount of fats available.

Angie

Sent from my iPad

Hi Sunny,

I can say yes to all your questions including going to bed before 11.

So when I finish the fast, looks like checking carb and fat sources would be good.

I have heard that many nuts have molds because they are kept too long in the shell? Or what? I am using organic nut bought at the local coop.

What do you think of orgnic coconut oil? My husband does not like the taste, but I do and I have heard that it is a good source of oil. I have been holding it in my mouth for 20 minutes just as a gum treatment. It is an Indian traditional method of gum therapy. I don't have major gum problems, but I notice that if I am tired my gums bleed when I floss them. To stay on friendly terms with my husband, I have to cook with ordinary oils and think of quality oil replacement in another way. Anyway cooking is going to degrade the oils. So fish oils and coconut oil seem like a better route.

I ferment my brown rice. That way I can make a lot and keep it. Handy and easier to digest. Trying to do the same with bread flour, but bread take more work than rice. Have not yet found an easy system.

I am thinking of getting a grass juicing machine. I think greens are a very important source of nutrients. But, my husband is not interested in eating like a herbavore. More than juicing, the grass appeals to me. I have made raw fruit juices, but they are relatively expensive (the organic fruits veggies) and most fruits not so good for a cold person with relatively low blood pressure.

What do you or anybody else think about these work arounds? I am thinking I better have a strategy for coming out of the fast. Where to focus and where to test?

Best,
Ellen

On coconut oil: it is the most stable oil for cooking and storing and is the most healthful
I make my own toothpaste with coconut oil.
How do you ferment your brown rice?
t
From: Ellen Madono
Sent: Sunday, August 25, 2013 5:54 PM
To: minutus@yahoogroups.com
Subject: Re: [Minutus] Re: [2] sugar to fat burning--Thought on long water fasts

Hi Sunny,
I can say yes to all your questions including going to bed before 11.
So when I finish the fast, looks like checking carb and fat sources would be good.
I have heard that many nuts have molds because they are kept too long in the shell? Or what? I am using organic nut bought at the local coop.
What do you think of orgnic coconut oil? My husband does not like the taste, but I do and I have heard that it is a good source of oil. I have been holding it in my mouth for 20 minutes just as a gum treatment. It is an Indian traditional method of gum therapy. I don't have major gum problems, but I notice that if I am tired my gums bleed when I floss them. To stay on friendly terms with my husband, I have to cook with ordinary oils and think of quality oil replacement in another way. Anyway cooking is going to degrade the oils. So fish oils and coconut oil seem like a better route.
I ferment my brown rice. That way I can make a lot and keep it. Handy and easier to digest. Trying to do the same with bread flour, but bread take more work than rice. Have not yet found an easy system.
I am thinking of getting a grass juicing machine. I think greens are a very important source of nutrients. But, my husband is not interested in eating like a herbavore. More than juicing, the grass appeals to me. I have made raw fruit juices, but they are relatively expensive (the organic fruits veggies) and most fruits not so good for a cold person with relatively low blood pressure.
What do you or anybody else think about these work arounds? I am thinking I better have a strategy for coming out of the fast. Where to focus and where to test?
Best,
Ellen

HI Ellen

Keep in mind that one person needs in a fast the other does not need, and each persons length of fast and breaking of a fast may vary. Depending on what kind of fast you are doing, water I think, then it would be wise to break fast slow for 2-3 days with broth of simple vege soup etc. Something easy...or add some very cooked veges. Something easy. Steak would of course not be appropriate as well as baked good, fruit etc (sugar) etc. Next add something else (rice?)to the soup, the next day add something else. another day try some (SOME meat if you wish) and examine the body reaction to it. another day/week ADD 1 fruit etc. etc. etc.

Best to know what you are trying to accomplish with the fast, what kind of fast it is, what the goal is, what adjuncts you need to assist, what foods if any to have on the fast and why? and of course when breaking the fast what foods to begin eating, amounts, food groups etc....always best to go very very slow when breaking the fast, and during, after the fast keep the channels of elimination open all around...as the body will have a hard time "moving" stuff out...maybe maybe not.

If you think back to a time when you were thirsty, very very very thirsty...YOU WOULD NOT drink a gallon of water all at once...but would go slow. when you break the fast the temptation MAY be huge, huge, huge, to overeat, SO you need to plan and be mindful of this and just observe and go about your plan. not easy to do, and easy to over eat.

This is a great time to see what foods, drinks agree and disagree, of course reading labels is KEY...and the freshest is best.YOu are going to a center to fast....they should have knowledge and general principles to guide you into, during, and out of a fast and then you just execute + listen to your inner wisdom to what your body needs and the amounts etc.

Good Luck Domenic

e a

Hi Tamara,

Oooo Fermenting of brown rice is a long row to hoe. Below are my notes to myself. I have some special equipment like a rice warmer to keep the temperature of the fermenting rice just right and a pressure cooker with very thick walls. If you are still interested when I get back, remind me and I will send you more info. Probably I have to put the process up on a website and take a video. Not simple like most things I do. I have gone to several classes on how to do it, but figured out eventually that I could do it imperfectly and still the rice could come out very nicely. As a person who loves to cook, I can't cook by an exact method. I have to be able to use judgement and adjust to situations.

I should look up about the coconut oil, but it just seemed right. Ok, I am going to make some adjustments.

How do you make toothpaste with coconut oil?

Best,
Ellen
1400 grams of brown rice per pot.
300 ml in pot
1200 ml water in rice. or put hand on rice. water comes up to valley of my middle finger knuckle near the little finger. A little higher if adding azuki beans.
Salt
If azuki are added, needs a bit more water　(100g azuki need 400 g water usually but 100g seems right.

Inspect the knotches in the packing of the pressure cooker. They should fit exactly.

25 minutes high flame after 20 minutes pressure should make a loud noise. Turn up to see a little red flame if the 20 minute sound is low.

13 minutes at the same heat. If the heat came up too fast, reduce the heat a bit. Or if the pressure is too high, also reduce the high flame a bit.
15 min lower flame. When starting this stage, the pressure noise should stop and start again. If it happens too late, the flame was too low and adjustments are needed.