[pct-l] JMT bread

[Scott Williams]

Oh, and I love chia seeds and have eaten them every morning with my
breakfast for years now.   I eat ground nuts as they are so high in oil I
don't get an insulin jolt from them as oil is more slowly absorbed than
sugar or flour.  But I like them as nuts even better.

Shroomer


On Sun, Sep 15, 2013 at 1:04 AM, Scott Williams <baidarker at gmail.com> wrote:

> Hey Marcia,
>
> Yes Yoshihiro boils the bread in the vacuum bag to basically sterilize it
> as is done when canning fruits and vegetables in a mason jar.  It gives it
> a very long shelf life and allows him to make it in Japan and still use it
> much later on trail.  No mold or other organisms grow in it until the
> vacuum seal is broken.  Pretty sharp.
>
> As for the no flour question, it basically comes down to getting refined
> carbs out of my diet.  That includes sugar and all ground grains.  For me I
> get a really strong insulin reaction from either of these quickly absorbed
> sources of energy and then find myself starving for more, which is what
> insulin tells the body, you're hungry.  As with mac and cheese, I eat a
> plate and find myself hungrier at the end of a full serving than when I
> started out.  So I have another and I'm hungrier still and have another.
>  Give me crackers or cookies and I eat the whole box.  Pretty bad reaction.
>  This goes for whole wheat flour products as well as white.  Grains in
> their whole form as well as fruit or vegetables provide a good dose of
> unground fiber which basically forms a lattice in the intestine, allowing
> the flour or sugars to be more slowly absorbed.  No insulin rush and no
> need to stuff myself on those products.  When the fiber in wheat or barley
> has been ground into flour it just passes through the intestine without
> forming the barrier that the larger pieces of fiber do that come from the
> whole unground grain itself.  For me it's just about health and weight.
>
> On the PCT in 2010, I ate anything I wanted all hike long.  I refueled
> every hour or two on trail with candy bars or crackers and cheese and lost
> weight hand over fist, 35 lbs by the end of the hike.  And I needed to
> loose those lbs and felt great at the end of the hike.  By that time I was
> eating 2 boxes of mac and cheese at a sitting, that's 8 servings and I
> still lost weight.  I was probably malnourished by the end of the hike due
> to the amount of crap I was eating, but I was at a great weight.
>
> After 6 months off trail, still working out on our local mountain, I'd
> gained 25 lbs back.  I had friends who had cut out refined carbs and had
> lost a tremendous amount of weight, so I tried it and began eating only
> whole foods and within 2 months was back down in weight and found I had
> more energy on trail than ever before.  Last year, 2012, I hiked the CDT
> without flour or sugar, drying my own veggies and meats, and the meals were
> terrific and I had more energy than I've ever experienced while hiking.  No
> need for the snacking I'd done before as the whole grains stay with me
>  much longer than the refined junk I'd eaten before.  I first tested it out
> on a trip into the Grand Canyon with my daughter and found I could climb
> out of the Canyon to the North Rim from the bottom with no stop for a snack
> on the way.  Then I re-hiked WA on this diet and found 3 weeks on trail
> with no junk was wonderful.  So with those shakedowns successful, I went
> whole hog and thru hiked the CDT with no flour or sugar, except for the
> week out of Leadore ID where a postmaster made a mistake and sent my box
> home and I had to resupply out of a convenience mart.  Holy crap what junk.
>  I was partially saved by a trail angel in town who gave me what real food
> she could spare and by a gift buried on trail by Wyoming, of a 2 lb summer
> sausage.  She had grown so fond of the meals I'd been leaving in hiker
> boxes that she was paying me back and as real trail magic would have it, it
> came on my last day of the stretch when I was starving!
>
> Amazing changes however occurred after trail when I'd been off flour and
> sugar for over a year, and these were medical.  After loosing the weight on
> my first long hike and continuing to work out hard during the following
> year, my cholesterol, triglycerides, lipids and blood pressure were still
> way off.  I'd been on blood pressure meds for many years and my Dr. was
> considering putting me on statins for the cholesterol.  Several months
> before starting the CDT she told me to get my blood work done but typical
> guy that I am, I procrastinated and put it off, not wanting to have the
> statin argument with her as I did not want to use those drugs.  Two weeks
> before starting the CDT I finally went in and had the blood work done.  The
> next day I came home to a phone message from her saying, "Scott, what have
> you done?  Your cholesterol has plummeted, your triglycerides and lipids
> are perfect.  Sit down and take your blood pressure."  I did and found it
> low for the first time in 25 years.  My exercise levels had remained the
> same, weight had remained low and the only difference was no flour no sugar
> for the preceding year.  I still ate lots of meat and oil and tons of
> veggies, potatoes, rice and wheat, but all in their natural forms.
>
> Anyway, I'm still off all meds and feel great. So it's been 2 and a half
> years since I've had any flour or sugar and I feel better than anytime in
> my life, so I'll stick with it.  For me, when I don't eat those substances,
> I don't crave them and don't overeat them, very much like an alcoholic who
> is off his drink for a period of time.  The cravings just die off.
>
> Last February while driving home from skiing I happened to catch a one
> hour segment with a Dr. Robert Lustig.  He's the childhood endocrinologist
> at UCSF who is making the case for regulating the amount of sugar in
> America's diet.  He'd just published a book, "Fat Chance:  Beating the Odds
> Agains Sugar, Processed Food, Obesity, and Disease."  It's an amazing read
> with lots of studies making the case that most of the Western World's
> medical problems, those stemming from what is known as the "metabolic
> syndrome" many cancers, stroke and heart disease as well as the obvious,
> diabetes, are caused by the incredible amount of processed carbs we eat and
> the insulin jolt we are living with, hour after hour for years and years.
>  It's a great read and for me at least has explained why I'm feeling so
> good now not eating that crap any longer.
>
> Wow, that's way more than you asked for Marcia, but I could go on even
> longer, but I won't.
>
> Needless to say, no flour, no sugar is doing great for me at this point
> and a diet rich in real food, albeit dried, has provided me more energy on
> trail than I've ever experienced with the crap I was eating before.
>
> Shroomer
>
>
>
>
>
> On Sat, Sep 14, 2013 at 8:49 PM, Marcia Powers <GottaWalk at pacbell.net>wrote:
>
>> The recipe looks like a delicious dense and nutritious bread. I would
>> like to try making it.
>>
>> What is the reason for vacuum sealing and then boiling the bread? Is it
>> equivalent to the processing step in canning? Is that why it has a long
>> shelf, or pack, life?
>>
>> Another bread question for the non-flour eaters: grains are seeds that
>> are ground to flours. Do you avoid eating ground nuts too? Does grinding
>> hasten oxidation and that is what you are avoiding?
>>
>> Chia seeds are my recent favorite...mmm, chia seed pudding!
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