Cooking with Jennifer

[Jennifer]

@sunsunsun, thank you for sharing. We have a similar meal that’s a staple in my family, except we have the baked beans on the side. I’ll try it on the milk bread and see what my dad thinks. Thanks again!

[Mossy]

@Jennifer Hi Jennifer, I've been AWOL for several weeks. Sometimes I get screen burnout and without intending, find myself doing other things, until I forget I had a screen life. But the screen calls. So here I am. I'm sorry you had to wait so long for a response.

Ok, interesting about that dynamic with your dad. I can understand that. Relationships are a challenge, indeed. I'm convinced we're put in the sandbox with specific people at specific times. Life is too short for it to be arbitrary. I'm back into relationships I avoided, but which now require me and others to grow. Life never entirely leaves us to our own preferences.

I think if I ever do thyroid, TyroMax will be where I start.

Yes, I do think those are the pancakes. Very thick and fluffy. Those ingredients for the Japanese milk bread look good. I like that they use butter and cream for the fat. Also, it looks like it's not sliced. so you can make the slices as thick as you like. How did it work out for your French toast? It would take a lot for brioche to be topped, but maybe the milk bread did it.

For the potato soup I normally use russet, and I don't even remember why. I did just make a corn chowder which called for red potatoes. Do you have a preference or suggestions?

I like eggs as well, but usually don't have as much as 6 day. Not intentionally, I have nothing against eggs. Though, I do remember talk about possible challenges for the liver with processing all the choline. (If I'm even remembering correctly). The sea scallops would be superb. When my budget was much better than it is now, I ate those frequently. I equate them to shrimp nuggets. Ok, so you're familiar with pate. You are French after all. I did use the pate I made like liverwurst, in a sandwich, which I had growing up. The challenge with the pate is getting a decent dose of liver. For me, nothing beats eating straight sauteed liver for getting that supplement effect.

P.S. I forgot to ask, were animal based foods causing anxiety?

[Jennifer]

Hi @Mossy! Good for you for taking time away from the virtual world.

I like that…the sandbox. I think the same—that we meet certain people for a reason and/or season. Thankfully, we have a choice in who we invest in.

Yes, it’s nice the milk bread can be sliced to a desired thickness. However, while my dad enjoyed the French toast I made with it, it didn’t top brioche. It could have just been the source of milk bread I used or the fact that my Dad only likes processed bread, but it wasn’t nearly as soft as the commercial brioche I get him:

https://www.naturesownbread.com/natures-own/perfectly-crafted-thick-sliced-brioche-style

Thank you for sharing the variety of potato you use for potato soup. For its flavor, creaminess and digestibility, my go-to variety is baby Yukon gold and not helpful to you, since you don’t have a Whole Foods near you, but when in season, this creamer I can only get at Whole Foods called Upstate Abundance from the company Row 7:

https://www.amazon.com/gp/product/B0CGDYBYHM/ref=ox_sc_act_title_67

LOL at shrimp nuggets. It’s interesting that you get the most benefit from liver sautéed. That’s how my paternal family likes it. My maternal side likes the pâté and liverwurst. Perhaps their preference is influenced by who they descend from. One side is mostly French, while the other is mostly Swiss, Acadian and First Nations. I could be wrong, but I doubt that liver is commonly eaten as pâté among the Northeastern Algonquin/Wabanaki Nations, for example.

Yes, animal proteins triggered the anxiety/dysautonomia, but also plant proteins such as fava bean tofu. It was a catch-22 because protein was a trigger (though, not the cause, the cause is poor thyroid function), but low protein diets reliably tank my thyroid. Ray once said the following that I found to be true for myself:

"Vegetarians often notice temporary exhilaration when they stop eating meat, probably because their thyroid has been suppressed. But a more serious hypothyroid state often follows, from a low protein inadequate vegetarian diet. Low protein diets definitely interfere with the liver’s ability to detoxify estrogen and other stressors.”—Ray Peat

Regarding eggs and excess choline, it sounds like your body is satisfied with the amount you eat? My liver seems to process choline well because my previous diet of 8+ years, in which the majority of my healing occurred, including overcoming gallbladder disease, was just as high in choline as it is now. To give perspective, here’s what my weekly food hauls looked like during that time:

Despite all the choline and extra stress, recently—my dad was hospitalized for the same thing my mum died from—my health has only improved. My mental acuity, stress tolerance, sleep, skin, hair and nails are the best I can remember them being since my mum’s passing, and despite being far more active than usual because my dad is currently bedridden, I haven’t had the intense, sometimes debilitating, back pain that I’ve dealt with since my spine collapsed 16 years ago, which is a huge relief, to say the least.

[Mossy]

@Jennifer Ok, that is no surprise to me, that the Brioche is still the king.  Though, as you suggest, maybe the right milk bread could do it.  They do put some kind of spell on processed bread, that makes it so soft. Though, homemade milk based breads must come close.  I've had Nature's Own brioche before.  I forget the name of the one I used to buy the most for French bread, but I'm sure you've used it before, it's everywhere.

I have used Yukon gold before, but those you link look next level.  I think I recall hearing the small ones are the best.  Speaking of potatoes, I just made potato salad with red potatoes.  After many tries, I think I'm finally getting the right taste to it.

Interesting about the two versions of liver, based on sides of the family.  It makes sense, though.  Pate is considerably more refined, as compared to sautéed.  So, understandably, some cultures never adapted it.

Unfortunate, for sure, about the issues with protein.  It would be hard to know what to eat, given that both animal and plant are giving you issues. You're between a rock and a hard place.  What was giving you your daily fuel, milk or other dairy?

I do remember that quote by Ray, and I think of it every time someone pushes vegetables on me.

I think I remember your food haul photos from elsewhere.  It all looks great!  You can't do any better than Alexandre for dairy.  For what it's worth, I did see something on Vital Farms eggs, how they were one of the highest in PUFA.  Should that matter to you, and should you even be eating them still.  I just looked it up and this is what I found (which is the original post I saw):

https://x.com/oasishealthapp/status/2012698793670791216

I do like bananas, but I tend to get a very noticeable serotonin response from them.  Though, recently, like with beans, I tend to be able to tolerate them better.  I have made banana nut bread from them, which from what I can tell, causes no noticeable trouble.

That is quite a challenge, to have to endure a second round with your dad, of what you've already been through with your mom.  And amazing that your health has even improved during this.  My dad is very inactive, and near immobile, but not bedridden.  So, to some degree, I understand what you're up against, but your challenges are currently greater.  I do hope you continue to improve, and are able handle all that comes your way.

[Jennifer]

@Mossy, do you mean the brand or type of French bread like the baguette? I was trying to think of popular French brands, but couldn’t come up with any.

That’s great! My grandmother used red potatoes too for her potato salad. Aside from digestibility—baby potatoes typically being easier to digest—the best potato really depends on its growing conditions and less so the variety, IME. After spending months testing numerous varieties from different suppliers, I (happily) settled on the baby Yukons. They’re from a local supermarket chain and even better than the Upstate Abundance—they’re consistently so creamy and flavorful that they don’t need any added butter or salt, but they’re half the price and available year round.

Alexandre is excellent, yes, but prior to caring for my dad, the majority of my dairy (and eggs) came from a local 100% grass-based, biodynamic, A2 certified (raw) dairy farm that practices Calf at Foot where the calf stays with its mother, something that’s important to me. I’ve known the owner for over 16 years now. I found his farm just after my spine collapsed and I was recovering from veganism. After hearing what happened to me, he started supplementing his herd’s diet with sea minerals to give me the most nutrient dense milk possible. The man is an earth angel. We geek out on health and science whenever I get the chance to visit the farm. He introduced me to the French scientist Louis Kervran and his controversial theory of biological transmutation and last time I saw him, he had started using a refractometer to test the Brix of his herd’s milk.

Thank you for the heads-up on Vital Farms. I saw a YouTube video on it a month or so ago. I had always assumed their hens were fed supplemental feed containing soy as it’s a common practice in the industry, even for pastured. I don’t know of any brand on the market whose hens are fed entirely on pasture—Angel Acres Farm, owned by the ‘Strong Sistas’, sells eggs that are tested to be low in PUFA, though—or if it’s even possible to maintain the health of the hens and egg production to meet demands, while keeping the cost of eggs reasonable enough to not offend the consumer. With that said, I haven’t bought their eggs since maybe 2024. I buy a “humanely hatched” brand that uses the technology in-ovo sexing to end the practice of chick culling.

It’s great that you’re tolerating bananas better. That’s another good indication your health has improved. Did cooked bananas also cause a serotonin response, previously? If I’m not mistaken, Ray recommended cooking them because of the raw starch. I used to only tolerate them raw when overripe. I haven’t had them in quite some time, though. My diet was further simplified because I’m having to prepare 6 meals a day, currently.

Thankfully, I overcame the dysautonomia so the only effect protein has on me now is positive, but the majority of my fuel came from potatoes—I was averaging upwards of 4 lb daily. The concentrated carbs helped, but it was immersing myself in nature regularly on the trail that was most responsible for calming my nervous system and restoring my thyroid function so my adrenals weren’t having to compensate with adrenaline. I had this epiphany that it was not my body that needed convincing it was safe to relax, but me who needed it. I’ve heard it said that we should get out of our comfort zone, but it occurred to me that I’ve never had one. Figuratively speaking, I’ve been putting out fires since I was a child and always preparing for the next one. I knew I needed to take my healing beyond the cell back to the self, but it was challenging to do so when I felt so disconnected from myself, hollow even, since my mum’s passing and distracting myself with the demands of caring for my dad wasn’t going to reconnect me.

I didn’t overcome the dysautonomia overnight, but I stayed committed to getting out on the trail at least 4 days a week, and one day, while on the last mile stretch of one of my hikes, I had a moment, a breakthrough, when there was what I can only describe as a lifting of the veil between this world and heaven. I thought I knew peace, but just like hell has no floor, the depths of it are endless, I discovered that day that heaven has no ceiling. To go from feeling completely disconnected to feeling connected to not just myself but everything, to know life’s tragic realities, intimately, and at the same time its miraculousness, was life-affirming. I was reminded that the source that created the mountains I’ve climbed is the same source that created me to be just as enduring, and whatever comes my way I can handle it because in hindsight I always have, and where, in the past, I would have gone into fire-extinguisher mode hearing the doctor say my dad had what killed my mum, I felt at ease, in the flow and have remained so. I’m not just drifting around the ocean on a surfboard, at the mercy of the water. I am the water.

And thank you. ️ Yes, you can definitely relate. Being a caregiver is a lot, but I’m just so grateful to have more time with my dad that I didn’t have with my mum.

[Mossy]

@Jennifer Oops!  My typo caused the confusion.  I meant to type French toast, not French bread.   There is a common bread brand, like Nature's Own, that has a Brioche that is pretty good.  I just looked it up: Artesano.  I've seen that everywhere.

That does make sense, the growing conditions for potatoes being key.  Where the soil, water, and sun provide the quality.  Interesting that baby potatoes are easier to digest.  I'll keep that in mind.  I do remember using Yukon gold for another recipe, and they are creamy.  I think I read they're less waxy than red potatoes, but not as starchy are russet.  I'm wondering now, if the red are too waxy, and the gold would be better, for the potato salad.  I may try them next.

Wow, that dairy farm sounds like the best of both worlds: modern and traditional.  And how nice of him (to say the least) to tailor the cow's diet to address your need.  I've never heard of Louis Kervran, I'll have to look him up when I get a chance.  I've never heard of biological transmutation either.  I've lightly touched upon the subject of transmutation, in other reading, but not in the subject of health.  I remember you, and others, mentioning Brix before, which is another subject for my list.

No problem, on the Vital Farms tip.  It sounds like you have the knowledge, and access, to get the best eggs where you live, let alone anything else you need.  You must keep up on all of it, with you and your dad's health needs.  I've slacked off a bit, once my health took an up turn, and my budget a down turn.  At least the timing wasn't too bad.  I would imagine the quality of food, and how animals are treated, goes hand in hand.  And I know that more care equals more cost.  Do you buy those eggs locally or are they available in stores?

Yes, I was pretty shocked that I can eat bananas again.  I don't recall If I had any issues from cooked bananas, but I could guess I did.  Everything gave me trouble.  I could hardly eat anything during that time.  Ray's advice makes sense, cooking the raw starch.  And needing them to be overripe raw, as well.  Just like with plantains.  I used to love cooked plantains.  They're not native to my diet or cultural heritage, but I adopted them and ate them for a long period.  I have not had them in many years, though.  Years back I hypothesized that my heavy plantain habit may have contributed to my poor health, with all the starch, but I could guess stress caused the poor health and the plantains were proof of the poor state.  I think when you're healthy, you can basically eat like a goat.  I completely relate on the need to simplify meals.  I'm doing that everywhere I can now.

That's a lot of potatoes.  You must've gotten creative eating that much.  Yes, we are more than just our bodies, though it's easy to focus the fixing of our defective systems on the mechanical, because it's the most evident and immediate.  No doubt, sometimes a mechanical fix is what's needed, and brings some relief.  I'm glad you've turned some of your focus beyond the physical.  A fit mind and spirit, I feel, is the most important.  Like the body, it has to be worked at and honed.  Which is what it sounds like your repetitive hikes, a change of perspective, helped you with.

That is quite the epiphany.  I like the Biblical analogies.  I think it was King David, and some other writers in the Bible, who dealt with severe depression and burdens, who contemplated nature just as you've explained, recognizing the trees and mountains that stood before them were made by the same Creator who made their very body.  There really is relief in that.  I hope you continue to find relief and hope in that.  I feel we are brought to the end of ourselves, through our hardships, so that we might know Who made us, and that we might know our true self.  I find it interesting that you come back to your water analogy, where the idea of free flowing water gives you relief.  You're not the only one.  One of my favorite authors, C. S. Lewis, had a big draw to water, and found relief both in the idea of it, and in literally floating in it.

You have the right perspective, about simply being thankful.  I know it's hard for me sometimes to maintain that under the burdens.  But whenever I get my wits about me, I do come back to that.

[sunsunsun]

@Jennifer hi if you dont mind sharing, what national state is this ∂airy farmer who measures brix of milk located in?

[Jennifer]

@Mossy, gotcha. I’ve never tried it, but I have seen the Artesano brioche. I remember coming across it before finding Nature’s Own.

Yep, because a potato’s sugar converts to starch as it matures, baby potatoes are typically easier to digest. And you’re correct. Yukons are less waxy than red potatoes and less starchy than russets. Red potatoes are great if you like a salad that holds its shape well, while I find Yukons break down some, adding additional creaminess.

The farm is the best of both worlds, for sure. We have a lot of them here, actually. The one near my house that I visit most often (the other farm is almost an hour away) is also 100% grass-based, but it’s a historical landmark—it has been in existence for 300 years. It’s in the most picturesque spot, set high on a hill with panoramic views of a mountain range and lakes. When I first read Kervran’s book on biological transmutation, I was reminded of what Ray said about calcium, magnesium, potassium and sodium substituting for one another in biological processes.

Being one of the few states where raw milk is legally sold in stores and regenerative farming is common, I have access to excellent food, yes. However, as far as keeping up on all of it, my only focus now when it comes to diet is eating real food that’s produced as ethically as my budget allows so I understand “slacking off.” Regarding the eggs, they’re available in stores. The brand is NestFresh. From my understanding, in-ovo sexing is common in Europe, but NestFresh is the only brand I know of in the US to adopt the practice, thus far.

I agree that a healthy person can eat pretty much anything, but then something I’ve noticed is that even people with “cast-iron stomachs” will have food preferences and I’ve often wondered if those preferences are based on an inner wisdom, like their body guiding them to the foods best suited for their constitution. Since you cooked them, I’m guessing you ate plantains the traditional way—when green? I’ve only had them when black. When fully ripe, they taste like marshmallows.

Actually, due to having the flu in January and it taking everything I had just to cook my dad’s meals, I got less creative with my own and out of convenience was cooking the potatoes in the microwave (10-12 minutes on high in a covered Pyrex dish with some water) and enjoyed them so much that I’ve been cooking them that way ever since. But yeah, targeting both the body and spirit has always been part of my healing. I learned early on that I can’t separate the two, focusing on one while ignoring the other, and thrive. In this case, I took to the one place where I could remember feeling most like myself—nature.

Thank you for sharing the biblical reference. It seems to be a universal experience. I use terms like heaven and hell because they’re concepts that are easily understood by most. To me, heaven and hell aren’t places but energetic states of being, and it’s difficult to describe that heavenly state in words. I usually relate it to that feeling of falling in love, the honeymoon. It’s falling in love, or back in love, with life where even the seemingly mundane feels extraordinary. And you’re right. There is a relief in believing I come from the same source (love), and I very much resonate with Bruce Lee’s concept of being water because what I resist often persists and being adaptable has helped me not only survive hardship, but thrive despite it.

I totally understand. Just because I have gratitude doesn’t mean the burdens don’t wear on me, at times, but I think the most important thing is you and I continue to be there for our dads. Our actions, the care we give them, speak of our gratitude for them, even when we’re not consciously thinking it, you know?

[Jennifer]

Hi @sunsunsun. The farmer is located in the US in New Hampshire.

[Mossy]

@Jennifer I was just considering today whether to use red or gold potatoes for potato salad.  I think I will try the gold this time.  Another consideration is whether to leave the skin on or take it off.  I think it's kind of Peaty to take it off, but maybe after cooking, the benefit of nutrients in the skin outweigh any trouble they may present to digestion.

Only 300 years?  Haha, kidding of course.  That is some history.  And the scenery sounds just as one would want a 300 year old farm to be.  Interesting...biological transmutation.  That substitution effect of minerals in the biological process make sense, if what I remember Ray saying is correct, something about taking some extra salt, to help balance out minerals in the body.  I do need to look into Kervran.

I'm with you on real food.  That is my goal as well.  Not just for quality, but for taste as well.  That is the first I've heard of the brand NestFresh.  I'll keep an eye out for them.  I do like the ethical aspect, but they'll have to wait until my food budget changes.

That makes sense to me, that a person's intuition would guide them in what to choose to eat.  That possibly being rooted in heritage and genetic make up, which I think would be consistent with the Metabolic Typing Diet.  I've mentioned this some time back, maybe on the RPF, but I think that kind of diet would be contrary to Peat's perspective, if I'm recalling properly.  I think Peat doesn't like the idea of allowing genetics to determine what we eat or how to approach our health.  Or maybe I'm getting my information crossed.  Too much reading!  I've eaten plantains both overly ripe and starchy, green.  I would estimate that the majority of the time, I ate them overly ripe.  As you say, very sugary and spongy.  I think they're a great compliment to proteins, especially meat.

I forgot about cooking potatoes in the microwave.  I've done that in the past.  I now primarily cook them in an Instant Pot or bake them in the oven.  I've come back to the microwave after not using it for about 10 years.  I have an EMF meter, and can tell you definitely don't stand in front of it while it's on; and even standing close to some components, while not running, give off EMF levels you don't want.

I get that, about heaven and hell being energetic states of being.  I don't think that idea is inconsistent with the historical, Biblical versions.  Trouble in our lives is "hell on earth", and as you say, love "feels like heaven".  These for sure are states of energy, that can significantly affect us. I personally can reconcile these analogies with literal counter parts.  For if there is a hint of something, there must be a more certain and fuller version of it.

Indeed.  I do think it's good we are being a good son and daughter to our dads.  And it's okay that we do our duty, apart from always being conscious of it.  Actually, it's probably preferred we don't over think things.  Neurosis is easy for an overly sensitive person.  Combine that with our overly stimulated world, and over thinking is easy to do.  You speak of being like water, being able to adapt and thrive within our challenges.  I see a calm mind and proper thought as part of that.