Combing Sea Salt, Carbs and Healthy Fats

We take a lot less sea salt and coconut oil than we used to. We went crazy with them for a year or two and then got healthier and don't need nearly so much anymore. When I first started, I took coconut oil in pill form, with my supplements. Then I began buying organic coconut oil from the grocery store and cooking with it. I use more organic butter these days than I do coconut oil but I still find the right fats are important to my welfare.

Some ways I get coconut oil in my diet:

I will use a couple of spoons of it to generously coat the outside of a small tortilla shell and make quesadillas at home. I buy the small-ish "gourmet" shells with some spices in them and put a much smaller amount of cheese in them than quesadillas at restaurants have. Sometimes I add frozen veggies to the second quesadilla (I almost always make two for me).

I fry thinly-sliced yucca in coconut oil on medium heat.

I fry thinly sliced "new" potatoes in a mix of coconut oil and organic butter. I fry baby carrots that way too. Sometimes, I cook both of them together. I have recently started adding a small amount of water to the pan and some sea salt so I can get some salt into my veggies. I cook the water off on high heat, then fry on medium heat as normal. You can add the butter beforehand, but should probably wait on the coconut oil until after the water has been cooked out because it is not supposed to be used on high heat settings.

I make homemade hashbrowns: cube one good-sized "gourmet" potato (with almost no blemishes and less starch than the type you make mashed potatoes with) and cook it in a small amount of water with sea salt in it. Cook the water off and then fry it. I usually fry it in bacon grease because I usually make this with bacon. We didn't eat bacon for over a year after we moved out of my mom's place and it's not a good thing to eat if your lungs are already under stress. But after we got our systems cleaned up enough again, we started eating bacon again.

I make mashed potatoes with sea salt and organic butter. I leave a very small amount of the water in it that it was cooked in and don't use any milk. Then we sometimes add a spoonful or two of coconut oil at the end.

I make soup out of the leftover water from the mashed potatoes. Instead of pouring the water off, I use a slotted spoon to fish the potatoes out of the water and put them in a bowl to mash. I leave a few potatoes in the water and add butter. I then thicken with a very generous amount of corn starch. I put three or four HEAPING spoonfuls of starch in a small cup, add cold filtered water and mix it up then put it in the soup and stir and let it cook for a few minutes to thicken. If it needs more salt, I can add more salt even after it's done. If I need more fats that day, I will add a spoon of coconut oil.

I recently discovered organic noodles and have been really enjoying them and eating them fairly often. I am really enjoying frying them in butter. I also bought organic rice. I made a big pot of that and fried some of the leftovers in organic butter over the course of a few days until it was gone. I don't think I will do the rice very often, but I have really gone a little crazy with the noodles. When I am craving salt, I add extra sea salt to the water when I make potatoes or noodles.

In addition to routinely having a healthy fat and lots of sea salt with my carbs, I typically drink fruit juice with them as well. I think the combination of carbs and fruit sugars is somewhat similar to the stuff in glyconutrients, which I have heard are supposed to be the sugar equivalent of amino acids -- i.e. the building blocks of the more complex sugars.

But I also have been thinking I need to edit the webpage I made out of my earlier email. I need to talk more about getting yeast under control and that I also take a lot of other supplements and have made a lot of lifestyle changes. And that digestive enzymes happen to be a good antiviral protocol, especially if taken away from a meal. So I have to wonder if part of the reason pwcf benefit from digestive enzymes is because it helps the body fight viral infections, something we don't have very many drugs for. I do a lot of things to keep viral infections under control but doctors really have very few tools for combatting virii. All the alternative stuff I am doing has caused massive die-off of all kinds of bugs in my system for the last few years. For example, in the last three months, I have been having strep die-off, an infection I have not had in several years but had many times as a kid. So these bugs can get in the system and stay there and continue to leach off away resources long after you think you no longer have "an infection". So I think getting the infections under control plays a role as well in how well the gut works and whether or not you can give up the enzymes.