WAP, Nourishing Traditions, GAPS Support thread, February 2012

[3 ladybugs]

WAP people do describe exactly what your talking about. I think it is also in the Nourishing our children video as well. That is what they say happens to most people. They think they are nourished but actually they are not.

[Fleece Be With You]

Hannah, makes sense to me!

Amber, look into the paleo/primal diet, it is basically WAP without sugar, grains,or legumes.

[TPLmommy]

Originally Posted by Fleece Be With You Hannah, makes sense to me! Amber, look into the paleo/primal diet, it is basically WAP without sugar, grains,or legumes.

I was gonna say the same thing! GAPS or paleo sounds like a better option for you than just gluten free.

[Hannah Elise]

Originally Posted by 3 ladybugs WAP people do describe exactly what your talking about. I think it is also in the Nourishing our children video as well. That is what they say happens to most people. They think they are nourished but actually they are not.

Okay, I started digging around and came across this on the WAP website, the article was "Living with Phytic Acid" :

"Phytic acid not only grabs on to or chelates important minerals, but also inhibits enzymes that we need to digest our food, including pepsin, 1 needed for the breakdown of proteins in the stomach, and amylase, 2 needed for the breakdown of starch into sugar. Trypsin, needed for protein digestion in the small intestine, is also inhibited by phytate"

Ummm... *raises hand* Pick me?

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[amitchell98]

Thanks, ladies. I will look into those! This is all so new to me, and still a little overwhelming. We started seeing a chiropractor about 3 months ago, and they do this Maximized Living thing and so we started reading up on it and attended one of their seminars. It's pretty neat learning about all the ways we can improve our health through better eating habits. But also a lot to take in and so much more planning and cooking! But we're excited. Me more so than my husband, but he's coming around.

[catilina]

I haven't had time to read through all the posts on this month's thread yet, but I have a quick question! Anyone have any experience making your own whey from raw cow milk? I've had my milk sitting in the cupboard for about 4 days (3 days with the lid on, and 1 day with it unscrewed but covered loosely, because I couldn't find a clear answer on how to cover it!), but I'm not sure how to tell when it's ready to be strained... The cream is definitely thick but it doesn't really look curdled yet. Do I just keep waiting???

[TPLmommy]

Just wanted to pop in & say we are getting a deep freezer!!! I'm already buying tons of produce & stuff to cook/freeze in preparation for newbie's arrival, so I can fill it once it's here & ready to go. Costco is selling a 7.1 cubic ft one for only $175 so we are picking it up this week.

I didn't think we would be able to fit one in our apt, but we are going to put it on our covered patio & if our manager notices & cares, we will just move it into one of the bedrooms. It's pretty small though, so I'm hoping he won't notice or care.

[TPLmommy]

Originally Posted by catilina I haven't had time to read through all the posts on this month's thread yet, but I have a quick question! Anyone have any experience making your own whey from raw cow milk? I've had my milk sitting in the cupboard for about 4 days (3 days with the lid on, and 1 day with it unscrewed but covered loosely, because I couldn't find a clear answer on how to cover it!), but I'm not sure how to tell when it's ready to be strained... The cream is definitely thick but it doesn't really look curdled yet. Do I just keep waiting???

I haven't done this, but my friend did. I think you actually wait until the cream & whey separate. It should be two different layers. Hth!

[3 ladybugs]

Originally Posted by catilina I haven't had time to read through all the posts on this month's thread yet, but I have a quick question! Anyone have any experience making your own whey from raw cow milk? I've had my milk sitting in the cupboard for about 4 days (3 days with the lid on, and 1 day with it unscrewed but covered loosely, because I couldn't find a clear answer on how to cover it!), but I'm not sure how to tell when it's ready to be strained... The cream is definitely thick but it doesn't really look curdled yet. Do I just keep waiting???

I normally get my whey from yogurt. You don't need to do anything to it, so I imagine your milk is ready.

Originally Posted by TPLmommy Just wanted to pop in & say we are getting a deep freezer!!! I'm already buying tons of produce & stuff to cook/freeze in preparation for newbie's arrival, so I can fill it once it's here & ready to go. Costco is selling a 7.1 cubic ft one for only $175 so we are picking it up this week. I didn't think we would be able to fit one in our apt, but we are going to put it on our covered patio & if our manager notices & cares, we will just move it into one of the bedrooms. It's pretty small though, so I'm hoping he won't notice or care.

A freezer gives you so much freedom! Congratulations! Oh and this last summer we thought we were going to have to move several times and I was not going to move without my freezer. People on here (this site) said that they have never had a problem with landlords and freezers. So that should make you feel a bit better. The only thing I would worry about is condo associations if your in a condo.

[Shalom]

Ok, stupid newbie question: What is Ghee and how do you make it (if your way is different from the way NT tells you to do it)? Is it a glorified name for butter? Like Rapadura is a glorified name for unprocessed and raw cane sugar?

I went to look at buying ghee from azure, and a tiny yellow jar of it (7.5 oz) is $12! It seems like every main dish recipe in NT calls for it.