Ozempic health concern
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Anonymous
DP - Regardless of the the validity of your point, mental illness is not a cool pejorative. Do better. |
Anonymous
Please share your cooking method for beans. I've never had success cooking beans from dried beans. They either don't get soft or get too soft and fall apart. |
Anonymous
Source?!!! |
Anonymous
"It is not a walk in the park." What does this mean? Enlighten those of us who aren't on it and have never tried it... |
Anonymous
PLEASE TELL US!!! This is helpful to those who haven't tried it! |
Anonymous
| Admittedly, I haven't paid attention to everything surrounding Ozempic. I know it's been around for a long time, so why only now is it being used specifically as a weight loss drug when that was a known "side effect" for years? Were they doing tests and waiting for FDA clearance? |
Anonymous
Instapot. Creamy and delicious every time. |
Anonymous
In my experience with cooking dried beans over the years, the most critical factor is the water you use. You can’t use hard water or the beans won’t soften - the minerals and chemicals in hard water will harden the shell of the bean and no amount of cooking can fix that once it’s happened. To avoid that issue, I use distilled water only for the soaking and the cooking of dried beans. After ruining a couple of batches of baked beans using hard water or bottled which wasn’t soft enough, I switched to distilled and have never had issues again. I don’t make baked beans anymore because the way I like them includes too much sweet and also pork and I don’t eat meat or sugar anymore. I cook chick peas after first soaking for at least 24 hours in distilled water. Then change the water to fresh distilled and bring to boil for 5-10 minutes, turn down to low heat (2 on my old stove’s dial) and cook 1.5 hours on low. Drain and refrigerate the beans for later use in salad, rice bowls, or curry depending on my week’s food plan. This recipe works well for refried beans, but I don’t add salt until the frying process because salt can also prevent the beans softening when initially cooked. I also include finely diced sautéed garlic along with the spices, and I add cayenne because I like heat and it’s very healthy as well if you can tolerate capsaicin. https://tastesbetterfromscratch.com/homemade-refried-beans/ For those who are looking to improve gut biome health and thus trigger the ‘natural Ozempic’ process of satiety and reduced food noise that fiber intake can provide, it’s always a great idea to cook beans, whole grain rice, whole grain pasta and potatoes in advance of when they are going to be consumed and to chill them in the fridge at least overnight before consuming them either chilled or reheated. Cooking and cooling before consumption raises the levels of resistant starch in the beans, rice, pasta or potatoes and resistant starch feeds good gut bacteria that will help revitalize gut biome. But bottom line to keep the gut healthy you have to eschew the junk - sugar, alcohol, saturated animal fats, ultra processed food products laden with seed oils and emulsifiers, etc. These substances destroy good gut bacteria and encourage the overgrowth of bad gut bacteria. You can have them sparingly if you can’t live without them entirely, but you’ve got to build a healthy gut to shed weight and promote overall health and mental health and that means going without the junk. This is why calories in calories out isn’t a rule that actually works as so many people think - yes it’s a general rule, but not all calories are the same and some require more energy to break down (fiber) while others are so toxic that they hijack healthy metabolism and also drive overconsumption. This is what recent research into the gut biome has taught us and why obesity researchers are re-educating dietitians so they can re-educate their patients. |
Anonymous
NP jumping in. I only make black beans and cook them from scratch with dried beans. I wash my beans and then they go into a dutch oven - I fill the pot with water until the beans are fully submerged and covered by water, preferably an inch at minimum but I prefer adding more water. I add in smashed garlic cloves, half a white onion and a jalapeño. Then I simmer on low for 2.5-3 hours as I continually check the water to ensure the beans remain fully submerged. Add water as needed. I don’t season until the beans are done. Once they’re soft and have cooled down, I purée them in the blender until creamy. Then I put them in airtight container in the fridge. I only season the beans when ready to eat. I warm up the puréed beans and season with sea salt and gold in some cheese to melt. Then the warm beans & cheese are spread on toasted naan - easy breakfast which my kid eats daily. |
Anonymous
| OP, your friend is really lucky that they caught her cholangiocarcinoma super early. It has a super low survival rate once it spreads, which it does easily and quickly through the bile ducts. My mother, a healthy 56 year old, was diagnosed with it (several years ago) one August and was dead by November. It’s that aggressive. I also had gallstones in my 40’s and got my gallbladder removed partly due to family history. I’m currently researching whether Wegovy would be harmful for me due to my personal and maternal history of gallbladder disease, so your post was very informative and helpful. Thanks so much. Please tell your friend to find an oncology team familiar with this rare cancer and to attack it aggressively as time is of the essence! Wishing her the best. |
Anonymous
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The wife of a dear friend of mine died from cholangiocarcinoma 15 years ago after it was detected just days after her second child's birth. She was otherwise perfectly healthy, mid 30's...a runner. No symptoms. (Or if she had them, they were masked by pregnancy.) She was dead within 6 months.
I have about 100 pounds to lose and I'm considering going on Ozempic or one of its cousins. I'd never risk its side effects for just 20 vanity pounds. |
Anonymous
I am with you in the “100 club” but I suggest you not judge others as we don’t want them to judge us, ok? |
Anonymous
| 20 pounds isn’t just a “vanity” problem, especially for people with slight builds. |
Anonymous
| Ah geeze that's a nasty cancer. Extremely painful. |
Anonymous
| Thanks to everyone for the bean cooking tips! |