I've now been on the Agriculturist Diet for 6 days and, aside from questionable reactions to lemons and turkey, seem to be doing very well. I think the most amazing thing for me is how this diet has virtually eliminated all cravings. When I started I was a sugarholic, couldn't get through a day without it. Now I've been without it for 11 days and I don't miss it at all. Along with that, I am eating a lot less food and feel much more satisfied. When I think back to the big plates of pasta or chinese food I used to consume, I feel like a different person now.
I would like to start introducing grains and fats. Am I ready for that? If not, when will I be?
At the risk of stimulating Thomas Seay's creativity, I have an oatmeal question. I noticed that oatmeal is an approved grain, but can't be eaten for breakfast. Do I understand this correctly? Also wanted to know about raisins or other dried fruits.
Re: Robert: Status and Questions
Posted by Robert McFerran on August 24, 1998 at 14:50:34:
In Reply to: Robert: Status and Questions posted by Pam on August 24, 1998 at 13:42:53:
It IS time to start testing some of those grains. I wanted to make the point that the longer you go without ingesting a food allergen the more 'resistance' you gain. In other words the longer you wait before testing a food the lesser the negative reaction if it is indeed a food allergen. Any foods tested three weeks after initial 'clearing' will not give an appropriate hyper-acute response reaction.
When you test wheat use shredded wheat as bread contains another MAJOR food allergen (yeast) that needs to be tested separately. You should test both bakers yeast and brewers yeast independently -- you can get them at the grocery. It's important to test them because they are heavily used in any fermented goods including many food condiments.
You have found that you will paradoxically feel better and have more energy if you leave every meal feeling a little bit hungry. You have also found (like your Hunter-gatherer counterparts) that if you eat in the proper metabolic fashion that your sugar cravings will disippate and then disappear.
You can start testing fats but remember to use them sparingly if you want to get a true read on whether they are a true food sensitivity. Too much will cause a metabolic shift that will give you some symptoms similar to food allergy reactions.
Oatmeal is a recommended grain BUT beware -- most oatmeals have enough trace amounts of wheat to create a reaction (of course if you are allergic to wheat) and screw up your test. Apparently the processing or packaging mills run batches of different grains and do not or cannot effectively clean their equipment.
The reason why oatmeal is not suggested in the morning is due to the phenomenon of metabolic drift that I've discussed before. Overnight we tend to drift away from our optimal blood plasma pH and breakfast is the first and most important opportunity that we have to reverse and correct this 'metabolic drift'. Oatmeal doesn't really hurt but it does very little to help assist and offset the drift -- especially in someone with an EXTREME Agriculturist metabolism.
Dried fruits are o.k. -- IF there are no preservatives -- trust no one.................. ;)
Re: Robert: wheat and type A
Posted by Pam on August 24, 1998 at 15:02:04:
In Reply to: Re: Robert: Status and Questions posted by Robert McFerran on August 24, 1998 at 14:50:34:
Thanks for the information. It brings up one more point of clarification. I was not planning to even try introducing wheat (or cow's milk, tomato, lima bean, kidney beans) because I am blood type A and these foods are known to form lectins. Is this the correct approach or do you suggest that I try wheat anyway?
Trusting you to guide me... ;)
Re: Robert: wheat and type A
Posted by Robert McFerran on August 24, 1998 at 18:38:43:
In Reply to: Re: Robert: wheat and type A posted by Pam on August 24, 1998 at 15:02:04:
I don't eat wheat because:
a) I know that I have a STRONG food sensitivity to it.
b) Dr. D'Adamo has suggested that wheat contains lectins that react with O blood types (I am an O).
I have found that I am not well adapted to ANY grains -- and I have tried them all including rice, oats, spelt, millet, etc. I've tried the grain alternatives including quinoa, amaranth, buckwheat, ect. but they didn't work either. Then I finally accepted the fact that IF I have inherited genetically much of the stuff that my ancestors from Northern Scotland had -- that we will not be WELL ADAPTED to ANY grain.
If I were you I would test it for a reaction and have the alka-seltzer handy. If you don't curl up in a ball with a reaction you might find that you can eat it occassionally. It would certainly give you more freedom when you eat out. There is a lot of stuff out there that is lightly breaded that I have to cross off the list.