[pct-l] JMT bread

[Diane Soini]

I avoid certain grains because of the damage they do to the  
intestines, causing small leaks that allow foreign proteins to enter  
the blood stream and engage the immune system. I also avoid them  
because there really isn't any real nutritional substances in them  
that can't be found in other foods in both greater quantities and in  
more bioavailable forms. In preparation for future trips, I've  
dehydrated a mixture of ground beef and liver. I'm hoping it'll make  
a good chili packed with nutrients.

Things like almond meal or coconut flour are loaded with calories and  
oxidized omega 6-rich polyunsaturated fats. I'm a fat little short  
lady who struggles to stay lean even on backpacking trips, even long  
distance hiking I'm probably one of the lucky few who started to gain  
weight by the end. I avoid such products.

I eat nuts and seeds in moderation. I have a weakness for vegan  
desserts. I'm not a vegan, but one thing they do well is make great  
desserts. Vegan cheesecake and chia seed pudding are favorites.

My last trip (with Shroomer, Low Gear and TrailHacker) I went  
cookless, something I learned from Shroomer. My breakfast was  
homemade yogurt (from Nido, learned from Shroomer) with homemade  
"granola" (no grains, more of a trail mix) and foraged berries. I  
also had whey protein shakes with instant coffee. My lunch was  
Journey bars (my one concession to ground grains), pemmican, almonds  
and dried fruit and foraged berries. My dinner was home-dehydrated  
mixture of mashed sweet potatoes, cooked and raw veggies (more cooked  
than raw) and slow-cooked chicken breast. Due to a language barrier,  
Yoshihiro insisted I have some of his soup each night and some of his  
coffee each morning. I acquiesced to his arm-twisting :).

I ate small serving sizes. Because my food was relatively more  
nutritious I did not get as hungry on small quantities and I did not  
snack between meals except for berry picking. It may also have been  
because of what Scott describes with the high insulin reaction of  
acellular carbohydrates such as flour and sugar. I'm probably early  
stage metabolic syndrome myself.

I enjoyed the no-cook method. However, there are lots of delicious  
cooked things I enjoy. So I will probably continue to use my alcohol  
stove sometimes.

My pack weighed about 17lbs fully loaded and included my strumstick  
(a guitar-like instrument), my food and water, town clothes, half a  
shared tent and all the rest of my stuff. I believe that going light  
on the gear lets you experiment on other parts of your kit, lets you  
bring better food and little luxuries that make the trip more fun.  
Even on my PCT hikes I carried paperback books, town clothes,  
pictures and letters from home and a paper and pencil journal. I'm  
always open to new ideas and don't let all my ideas come from a  
perspective of it has to be lightest of all or it has to be fastest  
or better than anybody else's. All this ranking of everyone in the  
hiker community is the essence of stupidity.


On Sep 15, 2013, at 10:00 AM, pct-l-request at backcountry.net wrote:
>
> 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!