Aytundra's Diary (not Wai diet)

[Aytundra]

September 4, 2014 (3.9.25)
oj = (((1 clementine + 4 oranges [450ml]) +1 yolk) + 6tbsp sugar) + 2 tsp oo

100g wild salmon

50 pieces of raisins

mixture = 4tbsp sugar + 70ml water + 1 yolk
1 banana
---
I woke up later this morning, Sept 5, not the usual energetic wake up, that I usually get on the counter.
I predicted an earlier wake-up because of hunger, as yesterday was pretty low in calories*, but waking up early did not happen.
but me thinks the banana snack right before I slept messed up with that, blame the fiber.**
I am thinking of keeping items liquids only, if I eat within 3 hours before sleep.

* Note:
It is not my intention for low calories; gaining weight is actually part of the goal.
I ran out of oranges, clementines, and sugar, so it's time to restock.
I have ample supplies of peaches, apples, and tomatoes, but I didn't want to eat them,...following tastebuds.

**I am still on the fence on the no fiber debate, but I do keep that idea in mind. {Hears an echo "that's a burden"...yeah, raisins were a hard lesson.}
I think fiber has to do with sleep/wake quality.

[Aytundra]

September 5, 2014 (3.10.26)
4 tomatoes

100g wild salmon
3 peaches

27 raisins
1 peach

1 peach
---

[dime]

You eat other things too right, not just 4 tomatoes, a little salmon and 5 peaches?

[Aytundra]

You eat other things too right, not just 4 tomatoes, a little salmon and 5 peaches?

haha Good find dime!
It was missing eggs.
But no yolks yesterday.
As usual my diary is a puzzle: Circle and find what is missing, and what does not belong.
Though this omission was not intentional, I forgot to put that in, because egg whites costs $0.00, hence when I copy and pasted from my spreadsheet, it was missing.

8-12 egg whites
I did it Gordon Ramsey style (British Chef) adapted from his scramble eggs (on the heat, off the heat, on the heat, off the heat... minus swear words, minus burnt toast, and sans: creme, yolk, chives, salt, etc...) and I used a glass plate, vs a pan, and I used steam instead of the pan's heat.
Basically it was steaming the eggs on and off the heat.

Why steaming for fish and eggs?
Moisture, I don't think dry heat is the best way to cook. But I understand steaming which maxes at 100C is not ideal either. Still trying to find a better way to slow cook...

Here's what it should have looked like.

September 5, 2014 (3.10.26)
4 tomatoes
8-12 egg whites

100g wild salmon
3 peaches

27 raisins
1 peach

1 peach

[Aytundra]

September 6, 2014 Rule Breaking Version adds not Wai items( - 1.2.2)
1 cup of shredders***

400ml orange, banana, pineapple~~~

1 banana
1 cup of shreddies (depleted supply of cereal garbage.)***

oj = 1 large orange 130ml
1 banana
oj = 2 oranges with pulp 300ml
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*** I ran out of oranges, and my not so bright thinking nutritional aytundra thought cereal would be the best option for the B1 position on the chess board.
Oops, that was a terrible choice!
~~~ Raw aytundra tried to rescue the orange-less situation by buying fresh store bought juice. (hey, they used a breville, but juice foam tasted bad, and grumbles $$$ they used 3 oranges, and the juice costed 13 oranges.)
*** feels scratched up, if you know the feeling of dry cereal scratching mouth, well cereal can be felt in the stomach too.
For those who stray from the diet, my advice is don't try dry cereal first, they are really hard on the stomach, intestines are probably more sensitive now.
-----------
Can't wait until tomorrow. I bought dextrose to play with.

[Aytundra]

September 7, 2014 Version 4 = Version 3 + dextrose or glucose items. (4.1.27)
1 banana
oj = 2.5 oranges + 1 yolk + 1 tbsp powdered dextrose + 1 tsp oo***

1 banana
3 peaches
4 roma tomatoes

1 tsp of dextrose**
oj = 4 oranges + 2 yolks + 6 tbsp powdered dextrose + 2 tsp oo***

4 roma tomatoes

oj = 4 oranges + 2 yolks + 6 tbsp granulated sugar****
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** Powdered Dextrose (glucose, a.k.a. corn sugar), looks like icing sugar, has a fine texture like starch, tastes mildly like the candy rockets, and forgets to quench the taste of sucrose.

*** So I tested dextrose in my current favourite beverage, orange juice!

Abstract comments by musical aytundra:
*** Dextrose is like a robotic pianist, that rigidly sticks to the time notation on sheet music, it plays all the notes perfectly without hitting a wrong note, but very mechanically on the keys that it is suppose to play. The piano sound being the lead instrument, is botched by the shyness of dextrose, instead dextrose allows room for the other orchestra instruments to ring clearly, but it forgets to really feel and improvise the melodic tune to the entire piece especially on the melodic scales at the last few bars on that piece, those bars that allow you to hold back time and release the scales in a magical flurry, it leaves the audience clear minded but unmotivated and unimpressed, and a bit starved for a better balanced pianist.
**** Sucrose wells up the flurry of emotions in the audience, and sends them home wanting to return to the next concert.

Comments by aytundra:
*** Dextrose is unlike sucrose, it has no gradient in the juice, it sweetens perfectly without an acidic aftertaste of sugar, (only orange acid taste will remain but that fades quickly within an hour), but very mechanically on the sugary tones that it is suppose to play. The sugar being the lead taste factor, is botched by the shyness of dextrose, instead dextrose allows room for the other items in the orange juice to ring clearly, clearly as in you can taste the acute pinch of olive oil, the acid of orange, and the mild creaminess of yolks, but it forgets to really add the juice feeling and improvise the sugary tones, to the entire juice especially on the textural gradients of chewable concentrated sugar granules at the finish of a jar of juice, it leaves me clear minded but unmotivated and unimpressed, and a bit energy starved for the glucose-fructose of sucrose.
**** Sucrose wells up the mouth's salivary glands into an acidic film, which brings out a richer texture to the orange juice.

{hmm... Mind thinks this demonstrates the difficulties of translations, 2 different topics, with almost parallel mood structure, but sentence patterns have to differ.}

Thinks oj tastes better with sucrose than dextrose.

[Aytundra]

September 8, 2014 (4.2.28)
1 banana
hybrid-sugar oj = 3 oranges + 2 yolks + 3 tbsp powdered dextrose + 3 tbsp granulated sugar

100g salmon from supermarket (looks farmed)

hybrid-sugar oj = 4 oranges + 2 yolks + 3 tbsp powdered dextrose + 6 tbsp granulated sugar + 3 tsp oo + 50ml water (water because it felt too sugary)

3 peaches
4 roma tomatoes
---
Had a good sleep from yesterday. Dreamed of ham, and a messy cooking school kitchen.

[Aytundra]

September 9, 2014 (4.3.29)
1 banana
hybrid-sugar oj = 4 oranges + 2 yolks + 3 tbsp powdered dextrose + 6 tbsp granulated sugar + 2 tsp oo

60g salmon*

4 roma tomatoes + 6-8 egg whites

hybrid-sugar oj = 4 oranges + 2 yolks + 3 tbsp powdered dextrose + 6 tbsp granulated sugar + 2 tbsp oo
---
* 250F lowest setting on oven for 20 min, foil wrapped with 3cm dome of space above fish (to protect from direct heat, hopefully less heat)
Results: bottom was warm, top was cold at past 3 milimeters, edges of fish fillet flaked (flake means like canned salmon flaky look), other than that the interiors were warmed and sort of raw, it also had a thin layer I think of cooked oil wrapping the top of the fish
|-----This is what I mean by not cooking with dry heat to avoid an oil film. I think that an oil film is already a sign of oil already ready for the next stage of cooking which is the brown film if it gets more heat, then the burnt film if it gets even more heat.-----|

When dry steaming at 100C (without a water bath), some oil floats to the top of the fish fillet, and because of the moisture of steam slides the oil droplets off the fish onto the steaming plate, |------ oils there do not form a film, but retain a oil globule forming ability in water; Where if you take a fork and pull a circle of oil next to each other in water, it can still combine and form a larger globule or circle, that to me is oils still retaining an oil ability.------|
However, steamed fish creates a layer of flaky fish, and more cooked white lumps of fats all over the fish very very fast (like it cooks in < 5 min), and leaves a smaller interior volume of warmed fish.

When wet steaming at 100C with a change of several cold water baths, oils float off and discarded water is like discarding fish soup.** But the fish is less flaky, and has less cooked white lumps of fats, and leaves a greater interior volume of warmed fish.

**|------This reminds me of a traditional recipe, where you cook soup with a fish, slowly let the fish cook for hours, and then the soup is consumed (oils probably obtained), but not the fish meat or skin or bones (probably to discard the overcooked fish).-------|

If the purpose of eating fish is for the eicosapentaenoic acid, then what would you choose from the fish?
a) the fish oils that floated out of the fish, or
b) the fatty white lumps of fat that accidentally got cooked by the steam?
It matters because, that would mean different methods of warming the fish, and different discarding processes.

[Aytundra]

September 10, 2014 (4.4.30)
4 roma tomatoes + 6-8 egg whites

hybrid-sugar oj = 4 oranges + 3 tbsp powdered dextrose + 6 tbsp granulated sugar + 2 yolks + 3 tsp oo

2 cups watermelon

140g salmon
oj = 4 oranges + 4 tbsp granulated sugar + 2 yolks + 2 tsp oo
---

[Aytundra]

September 11, 2014 (4.5.31)
1L oj, 120g salmon (oj = 8 oranges + 12 tbsp granulated sugar + 3 tsp oo)

4 roma tomatoes
1 cup watermelon
1 banana, 2 yolks

400ml oj = 4 oranges + 4 tbsp granulated sugar + 2 yolks + 2 tsp oo
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Yesterday I ate fish with oj right before sleep, and when I woke up I can still feel something sloshing in my stomach.
Today I ate fish with oj again, and I can feel it in my stomach.
What happens if I blend pulverized fish with oj, fish smoothie?

[RRM]

The same thing, probably.
Maybe you should just add a bit of time in between OJ and fish.

[dime]

Hmm fish smoothie, I can't imagine the smell and taste of that!

[Aytundra]

September 12, 2014 (4.6.32)
1 banana, 6-8 egg whites, 4 roma tomatoes, 1 yolk***

300ml oj, 120g salmon, 300ml oj, 200ml oj* (900ml oj = 8 oranges + 12 tbsp granulated sugar + 2 yolks + 3 tsp oo)

100ml oj.
---
* I drank oj in portions with munching fish in-between, I stalled at 100ml and those were left over for a late night snack.

Hmm fish smoothie, I can't imagine the smell and taste of that!

Imagines the smell and taste; and ended up not brave enough /or had the guts to try or make the fish smoothie!
I suppose from these comments, no one has attempted a fish smoothie on this forum yet.
I wonder why? (Would it not be faster to drink everything, I mean optimal includes time efficiency... hahaha. )


Thinking out-loud right here, no real science backing it up. All aytundra's imagination, think along at your own risk.
The "fish smoothie" idea actually hinges on the idea.
That if I consume orange with fish, fish might cancel out some nutrients in oranges.
Aytundra thinks thiamine vs. thiaminase = orange vs. fish = fish smoothie.

If we assume salmon (or whichever fish you are consuming) contains thiaminase.

1st option would be to drink oj first, let the body absorb thiamine, and then eat the fish, but since thiamine was taken up earlier, then:
Guess 1: Thiamine could be protected because it is taken up by the body's cells already, so it can't react with additional thiaminase.
Guess 2: Or thiamine in cells, could still be exposed to thiaminase.

2nd option is to take fish and orange all together,
Guess 1: Excess thiamin is not bounded, so it is left for the body.
Guess 2: Excess thiamin will not be present. (so you have to eat more thiamin foods later.)
Guess 3: by-products of thiamin and thiaminase are bad.
Guess 4: by-products of thiamin and thiaminase are good.

Avidin (egg whites) binding the biotin (yolk) worries me, but not too much. I eat the cooked avidin on non-biotin days. And also to prevent FeS formation. I let the cooked egg whites cool before eating; to not have green eggs (Dr. Seuss was right there are green eggs.)

*** I revised my position on egg yolks and egg whites. Although it might give green eggs and ham FeS, I am thinking that if there are indeed small leftovers of active avidin in cooked egg whites, it should best be bounded to biotins from the yolk instead of biotin within the body. Hence I will consume egg whites with egg yolks.
-----------------------------

[Aytundra]

September 13, 2014 (4.7.33)
100g salmon, oj = (1 orange + 4tbsp granulated sugar + 250ml + 1 yolk) {tasted like store bought watery juice, very juicy}

1 banana
1 banana
1 clementine

800ml oj = 8 oranges + 12 tbsp granulated sugar + 2 yolks )
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[Espirito]

Hei Aytundra again.

How many calories do you intake per day?
Do you pratice sports regulary?