I tried many days of applying 2% iodine tincture to my body in hopes that might help me drop the five pounds I have gained in the last year and a half. However, it didn't seem to do anything except trigger my menses to start again after just two weeks since the last one! So I am quitting applying iodine.
The next thing I am trying is picking salt back up. About two years ago I had quit salt, then about six months later I inexplicably gained five pounds. Perhaps it was the salt? So I am going to try eating it again. I am using unrefined Himalayan salt with no other additives. I will post back on how it goes.
I am almost five years into carnivore. Amazing! However, as 100% grassfed meat becomes scarcer and more expensive, and I am now on a retirement budget, I am venturing into 100% grassfed A2 casein cultured raw dairy as well as my usual 100% grassfed beef. I also am dipping into trying some organic plants, such as butternut squash.
I think one of my main gut issues is with fructans and sugars. Unfortunately these are in all plants. However, I have read studies that show fermentation can greatly reduce both fructans and sugars. Basically, the bacteria pre-digest the fructans and sugars for you!
I think that is why I have been doing ok gut-wise with dairy, as long as it is fermented/cultured and doesn't have added gums. But when I had milk that wasn't cultured, I had gut pain.
I have been making ряжанка (ryazhanka), fermented baked milk. I slow cook the milk 12 hours, then add sour cream starter cultures, and let it sit another 12 hours. So delicious! And a very affordable and nutritious meal. The local, 100% grassfed raw milk is just US$8 per gallon, which gives me a full 8 servings of ryazhanka!
I also seemed to do well with the local raw dairy cheese and cultured butter. I just slice it very thin together and that makes a nice, easy, affordable meal.
I am going to try fermenting some vegetables too. I ordered some additive-free Lactobacillus plantarum, which is used to make sourdough starter and sauerkraut. I will pick up some organic squash from a local farm today, just $1.80 per pound, and try fermenting it.
I will post back on how it goes! The Lactobacillus plantarum is very pricey, at $50 per ounce! But if it allows me to eat vegetables without gut pain, that might help my overall budget a bit. Otherwise I am relying on cheap cuts such as kidney, heart, tongue, and shank.
I found wild caught round scad available very affordably at an Asian grocery. Just $5 for 5 servings! So I will try to include that regularly for vitamin D. Pacific saury is another great, cheap, high fat fish too.
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