Tuesday, January 18, 2011


Further consideration and deeper reading of the Mark Sisson post about the insulinogenicity of dairy (due to its specific amino acid profile) has really only served to reinforce my original contention: That at the end of this whole project, I'll decide to eat dairy less as an easy go-to condiment for everything, snack for all hours, and dietarily ubiquitous calorie source, and choose only to eat it in its raw and fermented forms, or at least the very high fat versions in miniscule quantities (i.e. using a drop of heavy cream in coffee, as this serves to minimize sugar and protein content in favor of fat content).

Finished my first Michael Pollan book last night. The Omnivore's Dilemma. He has a lot of good points, but I find myself seeing more eye to eye with Lierre Keith on a lot of the subject matter. I will once again take this opportunity to recommend The Vegetarian Myth, the best thing I ever read as it relates to our relationship to the world via food, and the lies we've been led to believe about righteousness, justice, and sustainability as it relates.

That's it for this morning. Back to my coffee with a drop of almond milk. (Yuck!)

Tuesday, January 11, 2011

No time, no news, one relevant link

Gotta post quick, lunch break is coming to an end and I'm at work. Looking like a big snowstorm is coming our way, and I need to be ready for the unlikely event that they close work up for the day tomorrow.

No news on the no-dairy front. I'm not sleeping well, but I certainly can think of more likely culprits than the lack of dairy.

On the links and information front, Mark Sisson has a post up about the effects dairy has on insulin secretion (although this makes no inherent claims about the effect on insulin sensitivity, that I can see from a quick scanning).

Also, please note this would make an argument for disinclusion of dairy as a dietary staple, but not necessarily as a chronically excluded item. More along the lines of dried fruits, to be enjoyed on occasion, rather than glutenous grains, which are to be avoided at all costs.

That's it for now. I should expand on these thoughts, but time's up!

Friday, January 7, 2011

Day 5, no big deal, beef bacon

I broke down and brought some coconut 1/2 and 1/2 to work. I was tired of drinking black coffee all day.

So far, I don't really miss anything. But then again, I'm not eating prosciutto and a fig with a glass of wine and staring a gooey hunk of brie in the eye. The weekend may turn out to be a bigger challenge than the work week.

Been eating some beef bacon from US Wellenss Meats that came as part of a Christmas Gift. (8 pounds of the stuff!) It's very delicious, but reminds me far more of beef than it does of traditional bacon. I'm looking forward to enjoying some with some eggs over easy, rather than as part of the salads I bring to work.

I'm going to have to come up with a workout regimen I can preform at home soon, since I'm continually failing to find an adequate gym that fits into both my schedule and my budget. As a routine, I should be training Gracie Jiu Jitsu between 5 and 6 days a week, but I want to incorporate some true strength training, and my new apartment has some gorgeous wood beams running through the ceiling that beg to be used for pull-up type exercises.

I may spend a good part of my weekend building an adjustable sandbag apparatus. I have some ideas, but I'll post about my final results if/when I get around to actually doing it. The 117 pound bag didn't make the move with me.

That's all for now.

Wednesday, January 5, 2011

Dairy Free Day 3

No changes to report so far, as far as how I feel/perform/digest.

3 Days is a little soon to expect anything sufficiently drastic to be noticeable, however, so I'll plug on for another 27, as promised.

Not struggling at all so far to find things to eat, despite my pre-experiment concerns.

Lots of eggs, bacon, organic greens, wild-caught fish, supplemented with a handful of walnuts or almonds here and there have kept me satisfied. Drinking coffee black at work, faux-creamed with coconut 1/2 & 1/2 at home is keeping my caffeine levels sufficient.

I was hoping to fast today, but that's going to be postponed due to an obligatory breakfast sandwich party at work (Mine will be breadless and cheeseless, so more meats and eggs, basically).

That's it. So far, I don't really miss cheese, or cream. Full-fat Greek Yogurt is always an easy and tasty choice in the morning, but I don't miss it per se. I do miss its convenience.

Reading Michael Pollan for the first time. I'm most of the way through "The Omnivore's Dilemma." He seems not to understand how strong the body of research is suggesting that carbohydrates as a macronutrient staple is at the root of most of the diseases of civilization, but his exploration of the source of our foods has been extremely educational. Maybe he's just staying neutral in order to avoid alienating anyone, but I think he does so at the cost of the truth in some sense.

That's all for now. Come back often, bring your friends, and ask me some questions.

Monday, January 3, 2011

Day 1 Dairy Free

30 day dairy debacle begins today. That means that I will spend 30 days finding out if life is somehow better without cheese, heavy cream, Greek yogurt, and did I mention cheese?

I do foresee a bit of a challenge, because I admittedly eat a pretty dairy-heavy diet. Once you cut out grains and sugars and minimize fruits, you're not left with much of the supermarket to play in. Mainly, I hope to fill the gaps with wild-caught fish (sardines, salmon, and tuna are easy to bring to work for lunch), coconut milk/shredded unsweetened coconut, and lots of hard-boiled eggs (from the local farm if I can get them).

Should things go as I hope they do (meaning that I will decide to reintroduce at least some categories of dairy after the 30 days), I plan to reintroduce the following categories of dairy, in order, with a few days between each reintroduction to single out the causes of any ill effects:

1. Grass-fed, raw cheeses (Raw, grass-fed dairy)

2. Goat and sheep dairy products

3. Fermented live/active cultured dairy (Greek yogurt)

4. Aged cheeses made from conventional milk (brie, camembert)

5. Anything I missed in 1-4