Like many people with adrenaline fatigue, I have trouble digesting protein.
In his book “adrenal fatigue” dr Wilson advises to take enzyme supplements to help with this problem.
However, I have an ulcer. Enzymes that digest protein should not be taken when a person suffers from ulcers because they aggravate the condition.
I understand proteins are vital for the adrenal glands, does anybody have a suggestion how I could solve this problem?
first you want to deal with the ulcer before you start anything else. you can't really do anything with your health if you are in pain or your stomach is damaged.
if you are blood type o then you should look into the blood type diet as there are a few herbs and foods that are specifically recommended to heal ulcers. moreover many of the avoid foods for type o can cause h pylori to proliferate, so just avoiding those can take care of the problem. but... we don't know what your blood type is.
conversely if you are blood type a, who are prone to low stomach acid, then you don't want to be eating a lot of protein anyway.
diet is paramount in healing ulcers and probably also in causation so post what your diet has been like.
there are traditional remedies for ulcer such as raw potato juice, raw cabbage juice, cayenne, manuka honey, and mastic gum. but before you address diet those things may not work.
also some natural health people think that the cause of ulcers is not having enough stomach acid which causes the stomach ph to be too alkaline which in turn allows h pylori to flourish.
you can try hydrolyzed proteins for the time being or cook your proteins for a very long time under low heat so that they are completely broken down. this differs with dr. wilson's program but i still think it is a good idea for some people.
Thank you very much for this useful reply.
I have no idea what blood group I have, I'll look into that.
Currently my diet consists of brown rice, quinoa, millet which are all cooked almost twice as long as recommended for other people. If I cook my grains any shorter I get stings in my upper left abdomen (this is NOT where the ulcer is)
In addition to the grains, I eat spinach, Celery and endive. these vegetables are also very thoroughly cooked.
Recently, I have been trying to add a little bit of bio extra vierge olive oil or flax seed oil sprinkled over my food. however I cannot eat more than 3 grams, because my stomach lining does not tolerate this.
Hydrolyzed protein Is a good idea! I'll see if I can find some hydrolyzed beef protein.
Dr wilson says that the longer you cook your meat, the more difficult to digest it becomes. would this be different under low temperature? and what would low temperature be? Does this mean I should prepare my chicken in water below boiling point for a long time?(what about bacteria?)
I think you should try to find your blood type. The blood type diet doesn't work for everyone all the time, but sometimes it works profoundly well, and it literally costs nothing. All you have to do is tweak your diet. I have seen it reverse aplastic anemia which was bordering on leukemia. Sometimes it is miraculous.
Dr. Wilson claims that cooking meats for a long time will denature the protein. Well this is true, but the purpose of hcl acid in your stomach is to COMPLETELY denature protein and disassemble it into constituent components. So I suspect that denaturing isn't the whole story.
Cooking meats or even beans for a long time under low or medium heat breaks down the proteins much more than light cooking and for some people this is easier to digest. It is almost like hydrolyzing but instead it is done energetically with heat. If you were to cook meat long enough at low temperature and sufficient moisture it would just turn into a liquid paste. If your problem is that you need protein and lack hcl acid then this could be good.
Some people are sensitive to overly cooked meats, the only way to know is to try both and see what your body says.
Cooking is a function of time and temperature. The longer you cook for under low temperature, you get the same benefits as cooking at high temperature for shorter amounts of time. If you are concerned about bacteria then cook briefly under very high heat and then low cook for the remainder of time. Or marinate meat in an acid like vinegar which will kill bacteria.
Currently you are eating like a blood type A person. If you are a type O eating like an A then problems will arise. Type A's have lower stomach acid and less alkaline phosphatase than all other blood types. Dr. D'adamo has researched specific lectins in foods that inactivate h pylori for some bloodgroups.
Cooking on low temperature would mean quite a bit below boiling point right?
How long would it approximately take for the chicken to become some sort of paste? It sounds like this can take quite a few hours?
Over thinking indeed is a tendency that I have=p
I have one more question if I may: I try to eat 3 grams of oil with every meal, however this makes me very tired and cold. Would it be wise to continue doing this anyway to support my adrenals or does this only exhaust them since it's making me so tired and cold?
Try chewing meat thoroughly to the extent where it is liquified and perhaps this is impossible with red meat unsure. And eat little bits at a time. Chew very small bits into a liquid and do this over the course of an hour to eat a portion of meat that is small to medium in its portion. Perhaps have some fruit to eat with the meat.
I am not sure to what extent your problem with digesting meat is so try this at your own risk and start off very small to see how you react and if you increase portion size do so gradually and by portion size I am talking about the overall size of the portion. I am not suggesting you increase from eating small bits at a time.