For making oven-roasted pototoes, I cannot recommend highly enough using chicken fat, duck fat or goose fat, for those who can find or have access to these fats. Not only are they significantly unsaturated, being almost liquid at room temperature (unlike say lard), they are surprisingly light in texture and "feel", and overall quite healthy. I carefully skim off and save ALL the rendered fat when I make chicken soup from organic chickens, to use in later dishes.
Another perfect fat for this kind of cooking is bear oil, rendered from pure bear fat. I still have two or three quarts of bear oil from a bear that friends of mine killed a couple of years ago, and it is a remarkably versatile, light and tasty oil --- even lighter in texture than chicken fat. But of course you're not going to find bear oil down at Whole Foods!
Oh yes, that does sound good! I've always been fine with potatoes, but just haven't eaten them all that frequently, and usually in a recipe that specifically needed or called for them. But for the next few months, at least, I think I'll be using them much more.
Not that I want to try to subsist mostly on carbs here, but I am also going to be using more sweet pototoes, and also trying to incorporate both plantains (cooking bananas) and yuca (cassava root) into my diet as well. Both of the latter are readily available at some ethnic food stores in Anchorage, as that city has large Hispanic, Samoan and Phillipino communities (I know, who would have thought?). Fresh Taro root is also available, but for some reason taro is MUCH more expensive than those others, like $5.00/lb. Sorry, but I'm not paying meat prices for a root vegetable!
I've already noticed, on this whole-grain, fish, dairy and legume-free Fasano Diet, that I am going to need to watch and supplement both my calcium/magnesium/Vitamin D intakes, as well as fiber. I know that the Fasano Diet does allow dried beans, but I am very wary of them right now, somewhat for their moderate iodine content, but mainly because of the potential for cross-contamination with gluten grains and/or dust. Maybe I'll reconsider that down the road, as they would be good for adding both non-animal protein (which my version of the Fasano Diet mostly now lacks), as well as for adding fiber to the diet, as Alaska in the winter is not exactly a mecca for fresh green vegetables, particularly leafy vegetables, which in the stores are both expensive and often rather old and sad.
Have you ever considered an air fryer. We bake like cycling lady or use air fryer. To crisp them for air fryer after slicing one can soak them a bit in water then pay dry before air fry helps crisp them.
Good luck no matter what you find. I try to stay with one type of oil as mixed vegetable oil they often use corn which I also can't have.
My ferritin is at 28 and hemoglobin normal. Honestly 28 is super high for me, but maybe I feel the symptoms more, I used to live on adrenaline (former workaholic).
I have no thyroid issues, but am on my 2nd year of menopause. Getting a urine test, a blood test and a blood smear tomorrow. I live in Switzerland, but it is spring here too.
Cats, pollen, birch trees, perfumes, detergents etc trigger me. oh and apples, celery, soy etc.
At this point, I feel like I am allergic to myself
I can't thank you enough for your feedback. Do you have any other ideas of what I should be tested for?
BTW I do have vertigo right now, but haven't had a seizure since december. (had about 4, but hadn't had any 10 years prior or since, so at least that is cool)