Everyone should begin calling out murder hospitals...
So much to be held accountable for...
They have no idea...
#MurderHospitals
...This hashtag needs to accompany every hospital malpractice post until justice is served. The whole failed system needs sued into oblivion.
(files.catbox.moe)
⚠️ Vax-TYRANNY ☠️
I'm definitely cutting out the "frankenfoods" and sugary things. My liver is compromised from medical malpractice more than 20 years ago, so after trying a low-carb, high protein diet for a while, I decided I need the carbs because my liver just can't handle so much fat associated with high meat diet, and that probably interferes with my liver's ability to produce the glycogen needed for energy. I had gone without any bread for a couple of weeks, but yesterday I made a loaf in our bread maker (after not being able to find any bread in the store that didn't have all sorts of additives), and it was DELICIOUS! (maybe it tasted better because I was carb starved :) ). Home made bread is just flour (I used 2 cups of whole wheat and 1 cup of high-gluten "bread flour"), water, yeast, small amount of sugar (I even used less than the recipe) a small amount of salt (I also used less than recipe), and a small amount of oil. I started using avocado oil recently and it really doesn't seem to have much flavor, but is considered a "good oil". I hope I make it to this time next year when I'll do another CAC scan to see if I was able to halt, or slow, the progression of the artery plaques.
Love homemade bread, but I'm gluten intolerant so try not to eat it as well. I do make my bread with just whole wheat and a little regular flour, yeast and water. No added sugar or fat. I let it rise for over 8 hours, make little rolls. It's a basic no knead recipe, which makes chewy artisan loaf or rolls. I hope you can recover from all the medical ills.
Thanks! I start the yeast activation with a small amount of sugar and warm water before adding the other ingredients and starting the bread machine. I made a loaf with just the "high-gluten" bread flour a few weeks ago and it was terrible! It did not have the chewyness I had hoped for, and it was really bland. This time I used 2 cups of whole wheat flour and one cup of the high-gluten stuff, and it came out really well! I also added about a tsp of vanilla flavor (didn't want to use the real vanilla extract; that stuff is too expensive :) ). I've read that of all the artificial flavors, vanilla is one that most closely matches the real thing (I guess they can make the "vanillin", or whatever the main flavor is from, easily.
Unfortunately, due to my compromised liver, I am not able to digest all the fat. I got drug-induced hepatitis more than 20 years ago (medical malpractice/incompetence, but that's for another day) and since then, my blood tests show elevated liver enzymes, verging on "fatty liver" which is the last step before cirrhosis. (the inability to digest all the fat means it goes right through; I'll spare the details on that too :) ). I'm going to try to limit carbs, totally cut the processed/junk food, and virtually cut out desserts (except on special occasions, like my son's wedding coming up :) ). I have almost stopped drinking beer (carbs and alcohol make for bad friends when trying to cut carbs and protect your liver :) ), but a good craft beer is just too good to totally cut out :) I started home brewing a few years ago, and am now probably going to sell the whole set-up. It would be too tempting to make a couple dozen bottles and not be able to drink it :) Thanks for your input! We have a great group of people on this site!
Yes, lack of bile production is likely the side-effect of my less-than-optimal liver function. I'm going back to a little heavier on the carbs and a little lighter on the fatty meat, while avoiding the processed foods, sugars, and basic junk/snack food. I'm already feeling better than I did on the very low carb regimen I had tried for a couple of weeks.