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Have You Tried an Anti-Inflammatory Meal Plan? Has It Helped?

13

Replies

  • AnnPT77
    AnnPT77 Posts: 35,309 Member
    I think only rat studies so far, but Xanthan gum may be pro-inflammatory, too.
  • poodle_whisper
    poodle_whisper Posts: 38 Member
    cherry juice once a day is known to help. its kind of expensive but you only need about a shot glass worth a day so it lasts a while. its also delicious...and you can add it to water or soda water if you wanted to dilute into a full glass. you can get it where you get your premixed salads and other specialty chilled salad dressing in most grocers. its usually next to the pomegranate juice. it will be in the chilled section.
  • springlering62
    springlering62 Posts: 9,063 Member
    poodle_whisper wrote: »
    cherry juice once a day is known to help.

    I eat fresh or frozen cherries every day.

    Almost three weeks in. I feel like a plant that has revived after a good watering. I actually jumped out of bed, revved and ready, this morning. No wobbling my hips to make sure I had my balance and they’d hold me up.

    Yesterday I went through the pantry and gathered all the sugar free products. Will take them to the gym and ask them to put them out at the counter, with a “free! Take some!” sign.

    Part of me feels bad. It’s like a drug dealer looking for a patsy.

    The only thing bothering me is I haven’t found a good substitute for sugar free pudding mix in my homemade ice creams. We are having a lot of single or two-fruit sorbet.

    Husband is not a fan of the bananas. I liked the chocolate peanut butter banana ice cream, he definitely did not.

    I’m going to try adding avocado, but I’m hesitant. Don’t know if it will turn a disgusting color when frozen, plus it will add a ton of calories to what has been such a low cal, and frankly, really enjoyable, dessert.

    Going to do a deep dive for low cal Creami recipes this afternoon.

    I think next I might wean off bacon in the morning, turkey or otherwise.
  • poodle_whisper
    poodle_whisper Posts: 38 Member
    springlering62 wrote: »
    poodle_whisper wrote: »
    cherry juice once a day is known to help.

    I eat fresh or frozen cherries every day.

    Almost three weeks in. I feel like a plant that has revived after a good watering. I actually jumped out of bed, revved and ready, this morning. No wobbling my hips to make sure I had my balance and they’d hold me up.

    Yesterday I went through the pantry and gathered all the sugar free products. Will take them to the gym and ask them to put them out at the counter, with a “free! Take some!” sign.

    Part of me feels bad. It’s like a drug dealer looking for a patsy.

    The only thing bothering me is I haven’t found a good substitute for sugar free pudding mix in my homemade ice creams. We are having a lot of single or two-fruit sorbet.

    Husband is not a fan of the bananas. I liked the chocolate peanut butter banana ice cream, he definitely did not.

    I’m going to try adding avocado, but I’m hesitant. Don’t know if it will turn a disgusting color when frozen, plus it will add a ton of calories to what has been such a low cal, and frankly, really enjoyable, dessert.

    Going to do a deep dive for low cal Creami recipes this afternoon.

    I think next I might wean off bacon in the morning, turkey or otherwise.

    full fat whipped cream cheese...(a few tablespoons) with a sprinkle of stevia mixed in with a spoon...covered in blueberries is like eating blueberry cheese cake. this doesn't really work with regular cream cheese you need it to be light and airy (ive never whipped my own, i buy it pre whipped) also, sugarfree jello with real whipped that you whip cream that you whip/beat yourself would be an alternative to ice cream.
  • AnnPT77
    AnnPT77 Posts: 35,309 Member
    @Springlering62, I hope you won't mind if I put a small post here on your thread, where it's somewhere near the topic, rather than commenting on the thread where it came up, and where it's off-topic:

    Some of my friends make their own electrolyte drink. I suspect you'd find their recipe unappealing, but there are more appealing ones online. My friends use mostly water, plus a bit of raw ACV and honey, presumably some salt. Online recipes use other acid fruits like limes or oranges rather than ACV, some have other fruit, but most usually the honey (sometimes maple syrup) and salt. Some use coconut water or green tea as the base rather than plain water. I'd be tempted to try blackstrap molasses to sweeten, because it brings potassium. Some recipes use mineral supplement powders, too.

    The sweeteners are obviously sugar in the examples I mentioned, but where recipes specify an amount, it's quite small. Some just say "to taste".
  • springlering62
    springlering62 Posts: 9,063 Member
    Thanks, Ann

    That’s a good starting point. I’m fixing to do some travel and whatever I add in the next few days needs to be something existing, already open, in the pantry, or portable and easy to do while on the road.

    I’ll delve more into it when we get back.

    I’m going to take @mtaratoot ’s suggestion and finish up a large jar of pickles before we go. I keep forgetting they’re in there.
  • springlering62
    springlering62 Posts: 9,063 Member
    Doggone it! I just realized that the package of Carb Counter soft tortillas I use as a wrap almost every day says “allulose” on it.

    I’m not a chemist. I tried to google and understand. Is it, or is it not, a sugar substitute?

    Next up, will check the label on the Lewis bread for any surprises, too.

    It never occurred to me to look for sugar substitutes in breads and wraps. 🤬

    Almost four weeks today otherwise giving up subs. I cannot believe the difference in the way I feel, mentally (more clarity) and physically (just….better….everywhere.)

    Have been trying to make a chai without my caramel syrup, and so far just epic fails. Have tried brown sugar, honey. I very much miss my milky “sweet” chai lattes, so if anyone has a suggestion, please share.
  • AnnPT77
    AnnPT77 Posts: 35,309 Member
    springlering62 wrote: »
    Doggone it! I just realized that the package of Carb Counter soft tortillas I use as a wrap almost every day says “allulose” on it.

    I’m not a chemist. I tried to google and understand. Is it, or is it not, a sugar substitute?

    Next up, will check the label on the Lewis bread for any surprises, too.

    It never occurred to me to look for sugar substitutes in breads and wraps. 🤬

    Almost four weeks today otherwise giving up subs. I cannot believe the difference in the way I feel, mentally (more clarity) and physically (just….better….everywhere.)

    Have been trying to make a chai without my caramel syrup, and so far just epic fails. Have tried brown sugar, honey. I very much miss my milky “sweet” chai lattes, so if anyone has a suggestion, please share.

    Is regular caramel syrup not an option? Or make your own with sugar, vanilla, etc.?

    Allulose occurs naturally in some foods, but when extracted or compounded and used as an ingredient in food products, we can be getting much higher quantities than we'd get from those foods. Technically, I think it is a sugar, a monosaccharide. Looks like in mouse studies, it's anti-inflammatory rather than inflammatory. Who knows whether that generalizes to humans? In the US, it's GRAS. In Europe, where "novel foods" need to demonstrate safety rather than being assumed safe until proven otherwise as is the case with GRAS, it's not approved.
  • AnnPT77
    AnnPT77 Posts: 35,309 Member
    Almondmilk (Filtered Water, Almonds), Cane Sugar, High Oleic Sunflower Oil, Pea Protein, Potassium Citrate, Salt, Baking Soda, Sunflower Lecithin, Natural Flavor, Gellan Gum.

    The highly-processed ingredients in there seem to be considered more anti-inflammatory than inflammatory, but I think I'm still going to stick with milk, personally. I'm sure the fact that I don't generally enjoy sweet or flavored coffee factor into that decision, though. :D
  • springlering62
    springlering62 Posts: 9,063 Member
    I wouldn’t go out and buy it, since I’m personally a frothed milk fan but in a pinch it was fine.
  • avatiach
    avatiach Posts: 338 Member
    About Allulose: https://www.healthline.com/nutrition/allulose#what-is-allulose
  • springlering62
    springlering62 Posts: 9,063 Member
    Thanks @avatiach

    That article was a lot more, erm, “digestible” than the others I saw.

    Still hanging in there with no sugar substitutes.
  • Sparkuvu
    Sparkuvu Posts: 2,848 Member
    @springlering62 any progress on ice cream making?
  • springlering62
    springlering62 Posts: 9,063 Member
    Sparkuvu wrote: »
    @springlering62 any progress on ice cream making?

    So far it’s been mostly 100% fruit sorbets: banana/strawberry, strawberry/pineapple/banana.

    I made a couple with strawberries, lite coconut milk and plain greek yogurt but they lacked something (sweetness, lol). So the next batch I added a tablespoon of sugar and some coconut powder. Better.

    Next time I try sorbet I’ll try adding coconut water, since it’s sweeter and lower calorie anyway.

    I’ve got a couple of Ghirardelli sweet ground cocoa/yogurt/tsp guar gum in the freezer, but we’ll be away from the Ninja for a while so won’t be able to test it til we get home.

    So far, the best adulterated has been a simple can of frozen pineapple.

    If you’ve got suggestions, I’m all ears.
  • neanderthin
    neanderthin Posts: 10,422 Member
    Why would a can of pineapple need to be frozen?
  • neanderthin
    neanderthin Posts: 10,422 Member
    I know you were consuming a boat load of sugar substitutes and understand you wanting to get off them, it really does muck with our biome but for your dietitian to say your ready to add real sugar back in is perplexing for me considering that advice promotes inflammation by it's own action based on the hard science of biochemistry.
  • springlering62
    springlering62 Posts: 9,063 Member
    edited February 20
    neanderthin wrote: »
    Why would a can of pineapple need to be frozen?
    I use the ninja creamie to make a fabulous, creamy sorbet out of nothing but a can of pineapple poured into the ninja tub and frozen before preparation. With a little reddiwhip and a few maraschino cherries, it’s really a satisfying dessert (for two).

    The dietician’s point was, I obvs like my sweets, and I’m very active with a fairly generous calorie goal. I don’t need to go overboard, but if I want to add some sugar, maple syrup, agave or whatever, I can “afford” it, if I want to try getting off sugar substitutes.

    I can sincerely say, bloating and inflammation are way down even with a little regular sugar added in.

    What I’ve found, though, is I can add enough sweetness by adding a banana or applesauce to most recipes.

    I’ve tried sugar in chai latte, ice cream, and some other dishes, but it’s been disappointing. I bet I haven’t used more than two or three tablespoons of sugar all told in the past month. I think that sugar substitutes kinda kill the taste of sugar because they’re so much more intense. Maybe the taste will come back, but I’m not worried about it, and maybe it’s not a bad thing after all.
  • Corina1143
    Corina1143 Posts: 4,179 Member
    Sweet potato is a natural sweetener, like banana or applesauce. The flavor mixes well with pineapple, apple, orange. I don't know about in ice cream.
    Don't forget cinnamon and vanilla extract both add just a touch of sweet, and you wouldn't have to freeze them, would you? (freezing things makes them taste less sweet)
  • springlering62
    springlering62 Posts: 9,063 Member
    Corina1143 wrote: »
    Sweet potato is a natural sweetener, like banana or applesauce. The flavor mixes well with pineapple, apple, orange. I don't know about in ice cream.
    Don't forget cinnamon and vanilla extract both add just a touch of sweet, and you wouldn't have to freeze them, would you? (freezing things makes them taste less sweet)

    Now that’s an interesting idea. Ice cream with roasted sweet potato. And I bet it would be creamy, too. Wheels turning.
  • neanderthin
    neanderthin Posts: 10,422 Member
    edited February 21
    springlering62 wrote: »
    neanderthin wrote: »
    Why would a can of pineapple need to be frozen?
    I use the ninja creamie to make a fabulous, creamy sorbet out of nothing but a can of pineapple poured into the ninja tub and frozen before preparation. With a little reddiwhip and a few maraschino cherries, it’s really a satisfying dessert (for two).

    The dietician’s point was, I obvs like my sweets, and I’m very active with a fairly generous calorie goal. I don’t need to go overboard, but if I want to add some sugar, maple syrup, agave or whatever, I can “afford” it, if I want to try getting off sugar substitutes.

    I can sincerely say, bloating and inflammation are way down even with a little regular sugar added in.

    What I’ve found, though, is I can add enough sweetness by adding a banana or applesauce to most recipes.

    I’ve tried sugar in chai latte, ice cream, and some other dishes, but it’s been disappointing. I bet I haven’t used more than two or three tablespoons of sugar all told in the past month. I think that sugar substitutes kinda kill the taste of sugar because they’re so much more intense. Maybe the taste will come back, but I’m not worried about it, and maybe it’s not a bad thing after all.

    Yeah, my post wasn't a reflection on your desire and love for sweet things, I share your enthusiasm but I needed a bit more intervention (restriction) based on my health concerns. I was just pointing out the conflict with the advice. Anyway I'll just mention that a banana or pineapple regardless of the fact it's a whole food or has fiber is absorbed and treated the same as table sugar, the body simply doesn't differentiate, so total amounts do matter.

    Sweet potato will work for ice-cream and adding spices that emphasize or enhance sweetness might be something to add like cinnamon, nutmeg, allspice, star anise, things like that also dark chocolate with added vanilla bean.

    Right now I'm making bacon and blue cheese ice cream to go with an apple tart which also includes caramelized red onion and candied walnuts. :) Oh, and sorry but I'll never ever substitute turkey bacon, never I say. :D
  • springlering62
    springlering62 Posts: 9,063 Member
    neanderthin wrote: »
    springlering62 wrote: »
    neanderthin wrote: »
    Why would a can of pineapple need to be frozen?
    I use the ninja creamie to make a fabulous, creamy sorbet out of nothing but a can of pineapple poured into the ninja tub and frozen before preparation. With a little reddiwhip and a few maraschino cherries, it’s really a satisfying dessert (for two).

    The dietician’s point was, I obvs like my sweets, and I’m very active with a fairly generous calorie goal. I don’t need to go overboard, but if I want to add some sugar, maple syrup, agave or whatever, I can “afford” it, if I want to try getting off sugar substitutes.

    I can sincerely say, bloating and inflammation are way down even with a little regular sugar added in.

    What I’ve found, though, is I can add enough sweetness by adding a banana or applesauce to most recipes.

    I’ve tried sugar in chai latte, ice cream, and some other dishes, but it’s been disappointing. I bet I haven’t used more than two or three tablespoons of sugar all told in the past month. I think that sugar substitutes kinda kill the taste of sugar because they’re so much more intense. Maybe the taste will come back, but I’m not worried about it, and maybe it’s not a bad thing after all.

    Right now I'm making bacon and blue cheese ice cream to go with an apple tart which also includes caramelized red onion and candied walnuts. :) Oh, and sorry but I'll never ever substitute turkey bacon, never I say. :D

    Ye gods. That sounds so delicious and unusual and totally outta the box!!!

  • Corina1143
    Corina1143 Posts: 4,179 Member
    @neanderthin I've always wondered about bacon ice cream. Sounds interesting, but cold, hard bacon grease?
    The apple tart with caramelized red onions got my attention! Walnuts are always great, candied or not.
    Now the halibut with curry sauce has me salivating!
  • neanderthin
    neanderthin Posts: 10,422 Member
    edited February 21
    Corina1143 wrote: »
    @neanderthin I've always wondered about bacon ice cream. Sounds interesting, but cold, hard bacon grease?
    The apple tart with caramelized red onions got my attention! Walnuts are always great, candied or not.
    Now the halibut with curry sauce has me salivating!

    After cooking the bacon down slowly, very slowly I add the 35% cream and allow to steep, the longer the better, even overnight. Reheat then strain the bacon out, then proceed with a recipe. The bacon fat works well, not to worry. Of course you'll need to experiment with different amounts to achieve a desired balance and if your going to add blue cheese, add that just before you churn, and I normally use Saint Agur from the Auvergne region of central France. Quality of the products in such a dessert are key components of it's success, and believe me you'll need more blue cheese than you think.
  • neanderthin
    neanderthin Posts: 10,422 Member
    Corina1143 wrote: »
    Yep! You're definitely a chef and I'm definitely not. For supper I'm thinking slice an egg I bought already hard boiled on sourdough I bought. May add mustard and salt if I'm not too tired. Lol.

    Good for you. I always have hard boiled eggs in the fridge, they are my go to as a snack. :)
  • Sparkuvu
    Sparkuvu Posts: 2,848 Member
    @springlering62 I read (& waited impatiently for more, which most recently has never arrived, lol) your 'why am I doing this again' thread, where I was first introduced to really wanting an ice cream machine. B/c I know me, and my dislike of kitchen duty & extra clutter of extra appliances, I never succumbed BUT I apparently kept mentioning b/c last year my kids went together and got it for me. Well, guess what---it's still in the box unopened. I kept thinking I'd have to read all through that thread to get to your concoctions again, plus I have an aversion to using the fakes, precisely for the reasons you've had to stop. I did do more research on some of the surups ect you've said you've used, but never actually went through with an order. The day I decided that giant hulking box was making me feel really bad, and came to haul through that thread for recipes, well, I found this new thread!! So, I told myself, well, I'll just wait, I KNOW she's gonna come through with some sweet, savory, cheap-caloried-naturally ice cream for us. (No offense, but bacon-blue cheese DOES NOT fit, lol). Sigh, I guess I'll have a longer wait than I thought ;)

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