I am back on the kefir. As mentioned in a previous post, I have been taking SAM-e for depression. It’s recommended to take on an empty stomach, but I know from experience that I must have food on my stomach.
I have also been putting apple cider vinegar in my water. And, because I am prone to foot cramps in the middle of the night, I have been eating Morton’s lite salt. The combination of ACV and straight up salt is giving me stomach problems and I know I have to refocus my gut health efforts.
I had been having a tablespoon or so of sauerkraut with meals, but it is not enough.
I bought milk kefir (probiotic) and oat bran (prebiotic). I need drink the kefir with oat bran daily, even though I know that’s quite a few carbs. I also bought kombucha. It’s high in carbs too, but I will take smaller portions.
I used to make my own kefir, yogurt and kombucha. I don’t have the energy right now. When the kefir and kombucha are done, I plan to go back to eating sauerkraut every day.
Breakfast is occurring a little too frequently. I’d like to say I’m trying to mix it up to lose weight, but that’s not true. I’m cooking up a storm and, even though it’s low carb, I’m not fasting nearly often enough. I’m letting the carbs creep in and exercise is hit or miss (mostly miss).
And I haven’t been taking many photos.
I made tomato soup in my Vitamix. I later learned that heating with metal for too long gives tomatoes a, well, metallic, taste. That definitely happened in my case. I tried a Parmesan-Garlic bread recipe which didn’t turn out too well, so I won’t mention the source.
And I continued to eat smoked brats because I hadn’t yet realized the high carb count was as high as it is.
April 26 – May 2, 2020: Daily Food Journal