Dietary Arachidonic Acid Sensitivity

[pjadams49417]

[This seemed the right place to post this, but maybe it should go under health issues?]

There is no doubt that I am AA sensitive. I have Lo Carbed off and on for 7-8 years, always quitting after a month or so because of constipation. I mean screaming constipation. Many things have been suggested to me - drinking more water, eating yogurt, fish oil, flax, more lo carb veggies. They never help. The only thing that ever relieves the constipation is MOMs and stool softeners. So, finally after all these years I saw the section in PP about Dietary AA sensitivity, and it made sense.

I've started PP again, eating no egg yolks. I also take stool sfteners, and so far very very few bm's but no constipation. However I have some questions relating to this.

1. In about a month my freezer will be bursting with beef because we were given a whole cow. If I am eating nearly all beef (YUMM!) and I marinate most of the roasts and steaks the way PP suggests, will that be an overload of AA?

2. Since I'm eating no yolks, would my 27 grams of protien for breakfast be met with 6 egg whites? (I don't eat a lot of cheese.)

[Gaelen]

PJ, glad you came out of lurking...
the answer to question #2 is yes--the six egg whites would equal a smaller number of whole eggs protein.
The answer to question #1 is maybe--a lot depends on exactly how AA sensitive you are. If you are AA sensitive, eating MORE of the foods that contain AA isn't going to make you less sensitive. So while the beef is free, it may not be the best choice for you at nearly every meal. Unfortunately, you're not going to know until you try.

[pjadams49417]

Thankyou. I am confused about the egg white answer. Hm. I guess I need to ask about how many grams protein are in each eggwhite?

[Martha]

PP says 4 per white 6 per whole, don't know if that will help you. So if your's is 27 per meal then 4gx6egg whites=24g of protein I'm not an authority but that means you're just a little short of your minimum.

This is probably not what you are looking for but...

[Benay]

I found that when I added Magnesium to my diet, my constipation cleared up. The Eades do recommend Magnesium supplements as a general health spplement but I found that the larger theo dose I took at bedtime, the less problem with constipation, and quite the reverse. Do you take Magnesium?

[Dharmalisa]

I found that when I added Magnesium to my diet, my constipation cleared up. The Eades do recommend Magnesium supplements as a general health spplement but I found that the larger theo dose I took at bedtime, the less problem with constipation, and quite the reverse. Do you take Magnesium?

Same here. Magnesium has made all the difference for me.

[Gaelen]

It really makes sense that the main ingredient in Milk of Magnesia...which you take to relieve constipation...would prevent constipation when taken as Magnesium, a much purer and more direct ingestion. ;)

Gaelen--who cannot take extra magnesium as pills for exactly that reason. ;)

[pjadams49417]

Cool! I'll try it. Would time release Magnesium work? (I don't relish hot flashes again after all these "you know what" - free years! LOL!)

[deirdra]

I take magnesium with calcium & vitamin D before bed. It keeps me regular, my bones strong and I sleep well too.

[pjadams49417]

Martha, exactly what I was looking for! thankyou, all!

[pjadams49417]

Just an update; eating no egg yolks worked! I have had absolutely no c problems and have been in ketosis for almost 2 weeks (until today :confused:) But at least the worst issue is solved!

[Benay]

I have a slightly different question about A rachidonic Acid sensetivity that I hope someone can nanswer for me.

I have done very well on the Cure and am ending my 4th week -- the meat weeks.I have lost 7 pounds until the other day when I had a 7 ounce rib steak for supper. (Nothing else was different.) The next day I had gained a pound and a half.

I suspect this to be due to Arachidonic acid sensitivity.

To test my suspicion (and in order to be able to eat fatty beef cuts in future) I would like to have other suggestions about limiting the arachidonic acid in beef other than the PP suggestion of soaking the beef in wine for 2 to 8 hours. (I can't stand the taste of beef soaked in wine! Maybe I was using a poor quality wine? W h ich wine is best? )

Any suggestions.

[pjadams49417]

I don't use wine for that, I use a vinegar. Maybe that would work?

[Frank Hagan]

To test my suspicion (and in order to be able to eat fatty beef cuts in future) I would like to have other suggestions about limiting the arachidonic acid in beef other than the PP suggestion of soaking the beef in wine for 2 to 8 hours. (I can't stand the taste of beef soaked in wine! Maybe I was using a poor quality wine? W h ich wine is best? )

Any suggestions.

I tried the beef in wine and olive oil marinade with a nice Merlot that had been opened a couple of days before (I generally don't like a wine that has been opened for more than a day, even though my wife says there's no difference in taste). I found it pretty pleasant. I would imagine a "sweeter" red would be horrible. If you used a red at least as "dry" as a Merlot and included the olive oil in the marinade mix, I don't have any other suggestions. But you might try an inexpensive dry red wine again if you used a sweeter red wine.

[Benay]

I have tried the vinegar. Bleh! The wine I used was a red and not sweet. I boguht it in the grocery store. Didn't pay much for it. Any other ideas? I don't drink wine -- don't have an educated palate for it. I did use the oil as described in PP.

[maxlharris]

I tried the beef in wine and olive oil marinade with a nice Merlot that had been opened a couple of days before (I generally don't like a wine that has been opened for more than a day, even though my wife says there's no difference in taste). I found it pretty pleasant. I would imagine a "sweeter" red would be horrible. If you used a red at least as "dry" as a Merlot and included the olive oil in the marinade mix, I don't have any other suggestions. But you might try an inexpensive dry red wine again if you used a sweeter red wine.

Basic Rule:
If you wouldn't drink it, you shouldn't cook with it.

By the way: Wine is fermented with very little oxygen. When exposed to oxygen, it changes. Frequently for the better. Recorked and stored in the fridge, for the worse. Your wife is wrong. Probably doesn't have as developed a palate as you do.


I have tried the vinegar. Bleh! The wine I used was a red and not sweet. I boguht it in the grocery store. Didn't pay much for it. Any other ideas? I don't drink wine -- don't have an educated palate for it. I did use the oil as described in PP.

Basic rule: If you wouldn't drink it, you shouldn't cook with it.

Application: If you are not a wine drinker, you are not liable to like a steak soaked in wine. Try a different helper. Like beer.

Second basic rule:
If it grows together, it goes together.

Application: If you are committed, consider wines from the big beef eating places. Like Chianti from Tuscany. Or Argentine reds. Or really any South American. Or Tempranillo.

But really, if you don't like wine, this application really isn't for you.