In Dr. Wahls's book, she recommends we have 1.5 cans of coconut milk per day (Cooking for Life, page 65).
I am able to buy 1 can for about $1.75, and I need two of these per day. I can buy a 1/2 gallon of Silk coconut milk, already prepared for $3 and I believe it contains more than 2 cans worth. Is Silk acceptable?
Coconut milk
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I don't think Silk is acceptable as it contains fillers, gums, and preservatives.
Do the best you can with the resources you have. Do read the labels and be aware that fillers/gums/preservatives might be the source of inflammation or other symptoms - Team Wahls
Does anyone know a good substitute for coconut milk? I developed an allergy to coconut while on an elimination protocol. I can do oil but the milk and butter hurt my stomach terribly. Thanks-Jody
I answered on your other post. Beth-team Wahls
Beth, can you provide the link to her other post or let us know what thread it’s in? I cannot find it.
Beth, can you provide the link to her other post or let us know what thread it’s in? I cannot find it.
This was from 2 years ago. I do not remember where it is.
Beth-team Wahls
I am new to the site, though have been on some form of Wahls for about 5 months (first easing into Wahls Paleo Plus, then quickly switching down to Wahls Paleo). I am not allergic to coconut milk, but rather I seem to have a sensitivity. I have been RRMS diagnosed with for more than 13 years (with 4-5 year shift into SPMS, that reversed somewhat with a shift from Avonex to Tysabri). Over the last year, I have begun having arthritis symptoms - heavy inflammation in my fingers (especially at night; now creeping up into my hands, with some past involvement of toes/knees), which, when sustained for a period of time causes pain and limits my ability to grip or close my fists. This inflammation *seems* to increase when using coconut fats (noticed most pronounced when I began using high-fat Native Forrest NoGuar Coconut milk in smoothies) and possibly animal fats, and likely other non-fat sources I have yet to identify.
I appreciate the suggestion of using olive oil...something I already do for cold applications. I use the smallest amount of tallow, ghee, or lard that I can get away with for cooking. Additionally, I consume pickled herring regularly and other omega-3 fish weekly, but am still having trouble controlling these symptoms.
Any other suggestions for fat usage or ideas about other mitigations I can try would be greatly appreciated. I also wonder: Once my gut heals, can this sensitivity be expected to subside? FYI, I have also tried nightshade elimination, with no real clear confirmation that nightshades are an issue. Thank you.
Listen to your body and adapt the protocol as needed. The olive oil cold is a great idea and so is the pickled herring. You can try some hemp oil served cold too, to add variety. Sensitivities can go away after you heal your gut. You will just have to experiment to see what works for you.
In health
Beth-team Wahls
I'm new to this site. I'm looking for gut healing. I could use some help finding this info - can you direct me?
Start with the bone broth video. https://thewahlsprotocolseminar.vhx.tv/diet-lectures/videos/bone-broth
In health
Beth
Is bone broth good for those that have histamine issues?
It depends on the person. When I was having a histamine issue before I healed my leaky gut I used meat stock as a replacement. Meat stock was a whole organic chicken, cut in half, simmered on low for 90 minutes with salt and pepper. The shorter cook time reduces histamines and the broth was still very gut healing.
Beth-team Wahls
Hi, I have 2 questions re the Paleo Plus please.
Firstly is the daily requirement 4 1/2 tablespoons of coconut oil PLUS 1 1/2 cans of coconut milk or
either one OR the other?
Secondly, if I have 2 cups of red cabbage sauerkraut as my daily fermented food requirement does that also satisfy the 2 cups of brightly coloured vegetable requirement or do I need to have both?
Thanks
Judy, do you have the revised book? On page 227 she says 5 tablespoons coconut oil OR 3/4 can of full fat coconut milk. Then she goes on to discuss cholesterol and if you are someone whose cholesterol gets too high you need to back off and use olive oil . On page 235 she goes into detail on that.
Red cabbage sauerkraut can be added to your vegetable count. It is important to eat as much variety as you can. Variety helps build a diverse microbiome.
Beth-team Wahls
I’m curious, does the serving of bright colored ferments then count as both a ferment and a color? It seems like this would be ok because different sets of nutrients are combined in red sauerkraut from the colors + ferments groups (vitamin/mineral vs probiotics) but also wouldn’t a serving in this case be 1/2 cup sauerkraut = 1 cup red veggie (since cabbage condenses I’m fermenting, same as if cooked)?
For fermented food 1/4 cup of sauerkraut is considered one serving of fermented foods and 1 serving is recommended for Wahls Paleo and 2 servings for Wahls Paleo Plus. Adding additional servings is fine. I have never seen mention that 1/2 cup equals 1 cup. The goal is to eat variety, eat until you are satiated. Most of your plate should be vegetables, with a side of meat. You can see a good representation of this on Dr. Wahls dinner plate. https://www.instagram.com/p/CRoSKB6pmln/
Beth-team Wahls
Thanks Beth that’s really helpful
Thank you for the response. Yes, a serving of ferments is 1/4 C. However, I was referring to Wahls saying one cup raw = 1/2 cup cooked, roughly, and was equating the process of fermentation to cooking, since both affect the firmness of the veggies and therefore they become more compact.
Also, you missed answering my primary question above:
Does the serving of bright colored ferments count as both a ferment and a color?
Wahls mentions that you cannot count the same cup of turnip greens twice, for instance (say, as both one sulfur and one leafy). It seems like ferments & color is a different scenario though, as I described above in prior post. Your insight on this question greatly appreciated.
Sorry Deliafrog you had responded to the above comment where I had answered that same question. I thought you had seen it. Here is the response "Red cabbage sauerkraut can be added to your vegetable count. It is important to eat as much variety as you can. Variety helps build a diverse microbiome."
Beth-Team Wahls
Beth, thank you, I did read your original response to OP, but the phrasing leaves my question open to interpretation. So, from your current response, I take it that you now imply the answer to my question is “Yes, that very same 1/2 or 1/4 cup you counted as a ferment can also be counted as toward your colors.”