1. Paul Jaminet March 20, 2011 at 12:16 pm

   Hi Mary,

   The healthfulness will depend largely on its fructose content. I had some trouble finding that quoted on the Internet. Some sites say it’s 75% sucrose with equal amounts free glucose and free sucrose, meaning it’s almost 50% fructose. This makes it better than agave but not as good as, say, rice syrup.

   Best, Paul

   Reply
2. Mary March 21, 2011 at 6:09 am

   Thank you, Paul. I have a jar of brown rice syrup in the cupboard, I’ve just been a little insecure about baking with it. Also, it’s a bit more calorie-dense than sugar, and you’re supposed to use more when subbing, which gives me a little pause, but perhaps avoiding fructose is more important than the calorie question. I’ll do some more reading up on this.

   Reply
3. Franco March 22, 2011 at 4:12 am

   Breakfast shake no.2 – tropical(non-diary) version:

   1 banana
   200ml(half the can) coconut milk (17% fat)
   2 heap.tbsp.(10g) BCAA powder
   4 egg yolks
   2 heap.tbsp. dextrose(glucose powder)
   water to taste
   Blend!

   Total cal: ~714
   Cal.-Ratio C/F/P: 26%/59%/15%
   Carbs: ~45g
   Fat: ~46g
   Prot: ~25g

   A bit heavy on the carbs/lighter on proteins but delicious!
   Btw, I save the egg yolks til the end and blend them in no more then 10 seconds. Just to be on the safe side in regards to preserve it’s natural state as much as possible.

   Reply
4. Mary April 5, 2011 at 7:06 am

   For those baking with rice flour, Authentic Foods “superfine” white rice flour is fantastic for desserts and bread. No gritty texture at all. The shipping is really expensive, though, so I’ve asked my Whole Foods to stock it.

   I’ve also tried using my VitaMix on cheaper, grittier flour, and it helps, but it’s not as good.

   I have heard that Asian markets often carry very fine rice flour. Time to explore soon…

   Reply
5. Maggy C. April 8, 2011 at 5:44 pm

   @KKC, Glad you liked the Mushroom Soup made from Fauxtatoes’ cooking liquid. We eat that a lot here at our house.

   For sardines, really the quickest and easiest way I know to eat them is to douse them with a lemon-infused oil. Lemon essence really covers the strong fishiness. You can find these in specialty oil sections in places like Whole Foods. I use a very nice lemon-infused avocado oil. There is also pure straight lemon oil that works nicely.

   Get the best sardines you can get. Quality matters, and the better the quality, the nicer the sardines.

   Also, look into a Portuguese cook book, as cooking with sardines is a specialty. There is a classic Portuguese smoked paprika sauce you can make as a condiment for sardines.

   Good luck!

   Reply
6. Abby April 14, 2011 at 7:51 pm

   A perfect health breakfast:
   Puffed Rice
   Berries
   Some type of “milk” (coconut, almond, rice, half and half), or yogurt
   Mix together!
   Optional add ins:
   Macadamia nuts
   Stevia/erythritol
   Shredded coconut
   Dark Chocolate

   Reply
7. Eric W. April 15, 2011 at 12:39 am

   Someone posted a recipe on a post somewhere on this blog, but I can’t for the life of me find it. It had eggs and the poster claimed it tasted like french toast. If anyone can point me to the recipe that’d be great!

   Reply
8. Maggy C. April 16, 2011 at 6:50 am

   Here’s a link to a recipe for the Portuguese Pepper Sauce that I mentioned in a previous post. I have made it and it is very good. I like to use it on sardines, hard boiled eggs, even on steak or chicken.

   http://www.publicradio.org/columns/splendid-table/recipes/sauce_red_pepper_paste.html

   Reply
9. Paul Jaminet April 20, 2011 at 6:01 pm

   A comment lost during the server crash:

   Steph wrote:

   Question for anyone!
   Though it’s not ideal, I need a “meal replacement bar”. I searched and have for now settled on Quest Bars, almond flavor.
   http://www.questproteinbar.com/
   The ingredients are:
   Protein Blend (Whey Protein Isolate, Milk Protein Isolate), Chicory Root Fiber, Almond Butter, Dry Roasted Almonds, Raw Almonds, Water, Natural Flavors, Sea Salt, Lo Han Guo, Sucralose.
   Any particular red flags? I realize it’s not perfectly PHD, I’m just looking for something not too flagrantly anti-PHD.
   Any better suggestions, or can you point me to a bar recipe?
   Thank you, PHDers!

   I replied:

   Hi Steph,
   It looks fairly good to me … a lot of fiber and protein, but nothing I would call a red flag.
   Best, Paul

   Reply
10. Kaitlyn April 23, 2011 at 7:03 pm

    My husband and I like to incorporate beef liver into our burgers, 50% liver/50% beef.

    Beef and Liver Burgers:

    – Grind thawed & rinsed liver in a food processor (optional: add in some raw onion)
    – Mix with grass-fed ground beef
    – Season liberally (We like a combo of chili powder, salt, pepper, and a little garlic powder)
    – Form into 1/4 lb. patties
    – Cook on medium heat in cast iron skillet for ~6 min on each side
    – We cook our burgers in bacon fat and have one medium onion (sliced or chunked) sautéing in the pan along with the burgers.
    – Top with bacon
    – Serve with fermented ketchup

    Reply
11. Kaitlyn April 23, 2011 at 7:07 pm

    Simple Taro Root (Endos) Recipe:

    – Peel taro roots and cut into bit size chunks
    – In a small or medium saucepan, pour coconut milk over the taro root and simmer for 10-15 minutes or until taro is soft and coconut milk has become thick and creamy
    – Season lightly with salt

    Very creamy and delicious!

    Reply
12. Lilly April 24, 2011 at 5:14 pm

    Hello,

    Here is one easy and fast recipe for beef liver, even my four year old girl likes it:

    -chop garlic (I use a lots of it, we like it)
    – fry it on hot tallow for a few minutes
    – put slices of beef liver on garlic for another 10 min. (the sign for me that it is ready is when liver stops realising juices)
    – add salt /peper

    Reply
13. Lindsay April 26, 2011 at 2:37 pm

    What type of cream do you use? I would love to eat more of it, but even after searching high and low, I can’t find cream without carrageenan in Indiana. In this situation, do I not worry about the carrageenan, get half and half instead of heavy cream, or just go without?

    Thanks,

    Lindsay

    Reply
14. Paul Jaminet April 26, 2011 at 2:52 pm

    Hi Lindsay,

    It’s hard to find, isn’t it?

    Organic Valley says they use carrageenan in their ultrapasteurized but not their traditionally pasteurized heavy whipping cream: http://www.organicvalley.coop/products/cream/heavy-whipping-cream/.

    Various smaller dairies offer organic cream without additives, e.g. http://www.strausfamilycreamery.com/?id=20#j2.

    Possibly a local store will order it on request.

    I confess we often use carrageenan-containing cream. It’s not ideal but we love the taste too much.

    Best, Paul

    Reply
15. Lindsay April 27, 2011 at 7:46 am

    Thanks, I was hoping for some reassurance that the carrageenan-containing cream was not *that* bad if that’s all that I could find. However, I’m looking into buying raw milk and skimming the cream myself, even if the resulting cream is lower in fat that commercially-seperated cream.

    Reply
16. Bethany May 2, 2011 at 8:12 pm

    I read PHD recently at the recommendation of Chris Kresser, and I learned so much! I had been eating Weston Price/low carb/Paleo for a 1.5 years, but based on your recommendations have been able to tweak my diet, resulting in the disappearance of my hypoglycemia and great improvement in cortisol regulation. The biggest change is that I’ve been eating less protein and even more fat. I never thought I could be satisfied without lots of protein, but I’m finding that fat is even more satisfying!

    I’m currently developing/tweaking recipes to align with PHD recommendations, and thought I’d share this link for a Tapioca Pudding, which I think makes a nice breakfast. It’s SO nice to eat something besides eggs in the morning. 🙂

    http://realfoodinthecity.com/?p=640

    Thank you so much for the book and the lovely blog!

    Reply
17. Paul Jaminet May 2, 2011 at 8:26 pm

    Hi Bethany,

    What a nice breakfast recipe! Thank you!

    Reply
18. Tyler B May 7, 2011 at 2:01 pm

    What do you typeset your citations with? It kind-of looks like bibtex but I haven’t found a good way to turn latex/bibtex into a wordpress post.

    Reply
19. Paul Jaminet May 7, 2011 at 2:07 pm

    Hi Tyler,

    I draft posts in Word and then cut and paste into WordPress, then edit the HTML. Citations need no editing, that’s exactly how they are in Word.

    Reply
20. Paul Jaminet May 18, 2011 at 10:19 am

    Terry has a recipe for kimchi on the Kimchi post: http://perfecthealthdiet.com/?p=3529#comment-23091. Thanks Terry!

    Reply
21. Paul Jaminet May 20, 2011 at 6:35 am

    Rikke offers recipes for “Leverpostej”, which is a Danish liver pate, at http://perfecthealthdiet.com/?p=1338#comment-23165. Thanks Rikke!

    Reply
22. GeeBee May 29, 2011 at 10:24 pm

    Hamburger Buns

    Dry Ingredients:
    90g white rice flour
    40g full cream milk powder
    40g potato starch
    30g glutinous (aka sticky) rice flour
    30g arrowroot starch/flour
    ½ tsp xanthan gum
    ½ tsp salt
    ½ tsp gelatine granules

    Other
    1 tsp yeast granules
    1 tsp sugar
    200ml water
    15ml oil
    1 large egg

    In a large bowl, combine the dry ingredients and whisk them together thoroughly.
    In a jug, heat the 200ml of water to 110°F/43°C.
    Pour 150ml of the warm water into a medium sized bowl; add the egg and oil and mix to combine.
    Add the sugar and yeast to the leftover 50ml and mix thoroughly. Set the jug aside for a few minutes to proof the yeast.
    After a few minutes, add the yeast mixture to the egg/oil/water and whisk them together thoroughly.
    Using a wooden spoon (rub some oil into the spoon to stop the batter sticking), slowly add the wet ingredients to the dry while stirring. Keep stirring for a few minutes until it is well mixed and smooth – like a thick cake batter.
    Place approximately one-sixth (80g) of the dough into each of six round 5-inch cake pans (these are quite difficult to find – you may have to improvise here). Shake the pans to spread the dough evenly across the bottom of the pans.
    Cover the pans loosely with a piece of plastic wrap and place in a warm spot to rise for about 45 minutes to an hour.
    Set the oven temperature to 350°F/175°C (I use a ‘traditional bake’ setting).
    Sprinkle sesame seeds over the buns if desired. Place the pans in the preheated oven and let them bake for 20-25 minutes until slightly brown on top.
    Allow the buns to cool for an hour or so before attempting to slice.
    Makes 6 buns.

    http://flic.kr/p/9NeeZk
    http://flic.kr/p/9Nh1k9

    Reply
23. Herb May 30, 2011 at 7:28 pm

    Great job on your book and blog, but when it comes to the antibiotics you don’t mention anything on page 240 you write Chronic infections can be cured by diet , nutrition , and ANTIBIOTICS .but you don’t write nothing about it, you mention ALS in pg, 85 and pg. 239 that it is linked to cyanobacteria. so what kind of antibiotick is good for that do you mean LDN? Thanks for your help.

    Reply
24. Paul Jaminet May 30, 2011 at 8:57 pm

    Hi Herb,

    The right antibiotic depends on pathogen and situation. Doctors have the expertise to judge that. Our purpose is only to make readers aware that antibiotics may be good therapies, even for diseases for which they aren’t proven yet. Doctors have to diagnose the pathogen and determine the right drug.

    LDN is not an antibiotic. It doesn’t act on pathogens directly, it modulates our human immunity.

    In my own personal illness, doxycycline worked. It’s a fairly broad-spectrum antibiotic that penetrates the brain, and it happens to work well against the infection I (almost certainly) had, Chlamydophila pneumoniae. But it doesn’t work against all bacterial infections, and not at all against viral or other infections.

    I’m sorry our book can’t answer every question. Some questions are for doctors to address.

    Best, Paul

    Reply
25. Herb May 31, 2011 at 3:13 pm

    Thanks for your fast reply. Is there any way i could contact you directly?

    Reply
26. Paul Jaminet May 31, 2011 at 3:19 pm

    Yes. pauljaminet@perfecthealthdiet.com

    Reply
27. GeeBee June 1, 2011 at 1:02 am

    Chocolate Eclairs/Profiteroles/Gougeres

    I made these today and they turned out brilliantly:

    http://flic.kr/p/9PeqBN
    http://flic.kr/p/9PbzDv

    I followed the recipe for Gougeres from here:

    http://thesensitiveepicure.blogspot.com/2011/05/gluten-free-gougeres-filled-with-herbed.html

    I made half the batch as gougeres (I didn’t bother filling them) and the other half as éclairs (by omitting the grated cheese, garlic powder and reducing the salt from the dough ingredients).
    For the éclairs I made a simple cream filling of thickened cream whipped with rice syrup and vanilla extract to taste. The topping is melted dark chocolate and thickened cream mixed with a little macadamia oil.

    Reply
    • Paul Jaminet June 1, 2011 at 8:46 am

      Hi GeeBee – Those are awesome pictures! I love eclairs/profiteroles. Glad to know how to make them from sticky rice powder. You’ve just opened up some baking ideas for us. Thanks!

      Reply
28. GeeBee June 1, 2011 at 5:21 pm

    She does specify brown rice flour as well as sticky rice flour – I swapped the brown with white and it worked fine.
    I’ve been cooking up a storm these last few months…..Danish pastries, fruit loaf (toasted!), crumpets etc. There are lots of good gluten free blogs out there that use ingredients that only require a little tweaking to make them PHD friendly. I try and perfect something new once a week or so.

    Reply
29. MarkES June 4, 2011 at 5:29 am

    Hi Paul,

    I’m looking forward to the PHD Cookbook – how’s it coming along?

    Have you decided on format yet? Like, will each recipe include the macronutrient profile and pictures? If I may toss out a vote for a PHD Cookbook suggestion, I personally like the format of the Primal Blueprint Quick & Easy Meals with macronutrients, pictures, serving size, time, for each recipe along with an index to help find stuff.

    Thanks!
    Mark

    Reply
30. Paul Jaminet June 4, 2011 at 10:42 am

    Hi Mark,

    Thanks for the suggestion — we’ll check out Mark’s format.

    We’re rather far from having it ready but will make a push to get an abbreviated draft done this summer and see where we’re at when that’s done. If we can settle on a format and structure that will help.

    Reply
31. GeeBee June 5, 2011 at 9:28 pm

    Salvadorian Rice Pupusas

    These are so simple and relatively easy to make. The dough is just rice flour and water (I add salt) mixed to a dough, hand moulded around a filling and flattened. This is my breakfast for the last two days. I used a simple filling of leftover pulled pork mixed with some pizza cheese. These have a really interesting texture – crisp and chewy on the outside and soft on the inside.

    http://flic.kr/p/9QLDcL
    http://flic.kr/p/9QHMST

    A great explanation of how to make them is here:

    http://dandysugar.com/food-photography/a-slice-of-el-salvador-how-to-make-pupusas/comment-page-1#comment-20324

    Reply
32. Paul Jaminet June 5, 2011 at 9:36 pm

    Hi GeeBee,

    Great minds think alike: http://perfecthealthdiet.com/?p=3742.

    Best, Paul

    Reply
33. Jo June 6, 2011 at 12:18 pm

    When I cook rice I like to make extra to have on hand for a quick meal or freeze it for later use. One of my favorite quick meals lately has been:

    Leftover rice warmed up with a big dollop of coconut oil. Top with a couple of poached eggs and some pepper.

    Very satisfying!

    Reply
34. Jessie June 8, 2011 at 11:39 am

    Love all of the ideas and info! So excited to check out the new recipes posted. Here is the site where I post all of our recipes too!
    thecavewomanskitchen.com

    Reply
35. Bethany June 8, 2011 at 7:19 pm

    GeeBee, thank you for sharing your baking — those eclairs are inspirational! I used to make eclairs, but thought I would never have them again. Must try!!!

    Reply
36. GeeBee June 10, 2011 at 2:47 am

    You’re welcome Bethany! I’ve also made some excellent PHD-friendly Danish Pastries and other baked goods but the recipes aren’t quite up to posting yet. It’s amazing what you can make with some rice flour and different starch combinations.

    Reply
37. Lou June 10, 2011 at 4:04 pm

    This isn’t a recipe; it’s a tip. For those of you who want or need a safe granulated sweetener for cooking or sprinkling, try rice syrup solids, available from just about anybody that sells home brewing supplies. I use it in my BBQ rub (you need some sugar in any good BBQ rub) and many other recipes where a liquid sweetener (tapioca or rice syrup) just wouldn’t work very well.

    Reply
38. Kate June 11, 2011 at 4:37 pm

    I’m wondering about the regular consumption of broths made from beef bone marrow. When I looked on the web for recipes, I noticed that scientists involved in work on prions cautioned against consumption of marrow even now, well after the scare in Great Britain. They said it just wasn’t worth the risk. Still, the odds are ridiculously low that this would be a problem, right? I have some bones in the fridge waiting to be made into broth, but I hesitate at the thought of feeding it to my children.

    Reply
39. Paul Jaminet June 17, 2011 at 12:31 pm

    Thanks Lou, great tip.

    Hi Kate,

    Yes, I do think the risk is hard to distinguish from zero, especially in marrow. A healthy person should be good at destroying ingested prions, even if you happened to eat food from a diseased animal.

    If you couldn’t eat food that had slight risks, we’d be out of food generally, because all plants contain toxins and all foods can carry infectious pathogens.

    Personally I eat calf’s brains without qualm.

    By the way, Stephanie had a tip for cooking liver to remove the taste: pre-soak it in milk. http://perfecthealthdiet.com/?p=1338#comment-24353.

    Best, Paul

    Reply
40. rosacea dieet June 24, 2011 at 7:22 am

    Hi,

    I was just wondering… I read a lot of recipes, but does somebody know which ingredient are actually bad for rosacea? I have read a lot on diet to reduce redness and such, but can’t seem to put the puzzle together.

    Any suggestions?

    (excuse my writing, i’m dutch so please be patient)

    Reply
41. Paul Jaminet June 24, 2011 at 7:31 am

    Hi rosacea diet,

    I’m working on a therapy for rosacea. It’s tricky to test it because rosacea is a slow-healing disease, but will be blogging about it later this summer.

    I suspect Candida involvement. One thing I would recommend is taking a supplement that promotes excretion of fat soluble toxins. Cholestyramine, bentonite clay, charcoal, and chlorella are examples.

    I think our regular diet, with about 400 calories starches, is good.

    Best, Paul

    Reply
42. Kristin J July 5, 2011 at 1:31 pm

    I’d like to share my Paleo/Primal recipe share site on here: http://www.fastpaleo.com
    Everyone is free to upload their own recipes with a picture. Or search the database of hundreds of community-generated recipes to find new favorites. Please check it out, and we always welcome feedback. Thank you!

    Reply
43. Quora - trackback on July 21, 2011 at 10:14 am
44. Ruth July 22, 2011 at 3:20 pm

    I’m not only posting recipes on my site, http://ruthsrealfood.blogspot.com but also cooking tips for total beginners. Hope it’ll help people trying to make a change.

    Reply
45. Gabrielle July 25, 2011 at 4:48 pm

    I wanted to add a recipe but it calls for black pearl rice (aka “forbidden rice”). Do you feel that black rice is alright or should that be on the list of grains not to eat? Thanks!!

    Reply
46. Paul Jaminet July 25, 2011 at 4:54 pm

    Hi Gabrielle,

    Go ahead and post! We’ll eat a black pearl rice dish. (Not every day, but variety is the spice of life …)

    Best, Paul

    Reply
47. Gabrielle July 25, 2011 at 5:04 pm

    Thanks Paul.
    Ok, I got this recipe from Anniechun.com and can be found here:
    http://www.anniechun.com/recipes/content/black-pearl-rice-dessert

    • 1 cup black rice
    • 1/4 cup Condensed Milk
    • 1/4 cup Coco Lopez / Coconut Cream
    • 1 cup Toasted Shredded Coconut

    1. Prepare rice according to the direction on the package.
    2. While it is still warm, stir in the condensed milk and coconut cream (adjust the amount to the level of sweetness desired).
    3. Divide the mixture to 8-10 balls and roll them in shredded coconut.
    4. It is best to serve it at room temperature

    Serves 2-3

    Reply
48. Gabrielle July 25, 2011 at 5:08 pm

    BTW-I just wanted to also add that I am grateful that you will be writing about the treatment of rosacea. I suffer greatly from it and refuse to continually take the harsh medicines that the doctors prescribe or pay thousands of dollars for laser treatment that might end up making things worse. Any info you can share would be wonderful!! Thanks for all of your amazing work. We all really appreciate it!!

    Reply
49. Paul Jaminet July 25, 2011 at 5:49 pm

    Hi Gabrielle,

    Thanks!

    Rosacea is a mysterious condition and the researchers who study it have really been unproductive – futile lines of research, key questions left unexplored. I have theories about it but there aren’t enough studies in the literature to adequately evaluate them. It’s frustrating. But I’m glad you’ve avoided laser treatment, I think that self-mutilation is always a bad strategy and so many people have horror stories to tell about it.

    I’m looking forward to assembling what little I know into print … basically what has worked for me, and the experiences of one or two others who have corresponded with me. It will be interesting to see if these steps will also work for others.

    Best, Paul

    Reply
50. Gabrielle July 25, 2011 at 5:57 pm

    Paul, sorry to bother you but just one more comment from me today. I agree with your assessment of rosacea being partly (if not entirely) due to candida. Wondering if you recommend a way to rid yourself of candida? Thanks!

    Reply

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