Jean-Louis: >What I would like to be able to do is: to eat "normal" meals, i.e. >proteins+vegetables and finish with *one* fruit. Unfortunately, I have >taken bad habits. When I eat a banana, I am unable to stop and eat at least >three. Exactly. This is an easily formed habit when eating instincto where one is encouraged to eat as much as they want of a fine-tasting food. It is all well and good to say "don't eat too much sweet fruit" but then one is back in a somewhat prescriptive mode, hardly "instinct". One idea might be to have some honey well after the evening meal instead of fruit if you want something sweet. The stops on good honey are more pronounced than fruit. Kinda like a late dessert. At least for myself, I can rarely eat more than a spoon or two of honey these days. >I think that tomatoes are a bit too juicy and sweet. Maybe it would be >better to combine RAF with leafy vegetables. So far, I have never >had any problems with fish+salad, for instance. I don't know that there is any hard and fast rule. Everyone must discover what works for them over time. I can eat tomatoes, cukes, celery and lettuce with impunity after RAF. Indeed, these foods seem to taste their best then. If no RAF is attractive, then I often have a salad including dulse and avo, and sometimes mushrooms if attractive. All combining no-nos but it works for me. Melisa successfully combines all sorts of stuff that I couldn't. Kefer after fruit. Fruit after RAF. Avos after RAF. Fruit still _tastes_ fine after RAF and/or veggies to me, but it does cause difficult digestion. This, as I remember it, was my earliest clue that instincto was not anywhere near a perfection: if say, oranges tasted good after salmon, then why should they be incompatable digestively? If we can't rely on sensory attraction as a selector after the first food is eaten, and we can't rely on attraction as a guide to quantity (as we find in modern fruits at the very least) then of what utility is sensory attraction. Perhaps it is simply to make the meal taste as good as possible--but is this all that different from the average cooked eater and his/her spices? In the case of illness and/or serious deficiency food attractions are probably more pronounced. But after a time instincto, I find that whatever is in season is what tastes best for the most part. I wonder too if a taste-change is as much an indication of satiation as it is an indication of overeating. If a food is eaten until the stop, has one already become overloaded with it to detriment? >BTW, I feel that there is something wrong with the necessity to have >complicated combination rules, to eat a fruit-only meal at noon, and no >fruit at dinner. That makes more than 50% carbohydrates, right? Depends on the relative size/calories of the two meals. >But, on the other hands, Barry Sears recommends a repartition of >40% carbohydrates, 30% lipids and 30% proteins (percentage of calories, >not of weight), which is a low carb, high protein and moderate fat diet. >And Tom finds his health has improved when he reduced fruit from 33% to >10-15%. Are there any instinctos who avoid fruit altogether? I would guess that they get on much better than the ones eating 60%+ fruit. RAF and veggies, even steamed, probably provide superior alimentation relative to the average comsumption of a free-for-all instincto. One long-time instincto remarked to me that even if fruit was discovered to be "bad for you" he would still eat it liberally because it tasted so fine. I'm not sure I'm not in the same boat after 8 years of liberal fruit eating :( >Moreover, we may be more adapted to a Paleolithic-style eating, i.e. >having little meals throughout the day, instead of having two >large meals. I would like to do that, but unfortunately I cannot, >because I have taken bad habits of eating too much, i.e. not stopping >when the sensation of hunger disappears, and now the only way to >prevent eating too much is to eat 2 meals/day, and even occasionally >skip a meal ("instinctive fast"?) I am returning to skipping meals for a single day every week, which I've had good results with before. >My short-term goal is to reduce the amount of fruit, and then, maybe >I will experiment with more and smaller meals (I hope). Stefan: >> Concerning honey prices: >> You know, that normal bees are fed artificial honey during winter >> time. JL: >What do you mean by "artificial"? For me, when a product is qualified >as "organic", animals are always fed from an organic source. Could you >explain further? Give details about bee nutrition? Stefan's analysis is a tad simplistic. Sound bee-keeping is based on the principle that by providing the hive with a headstart (the wax foundations in proper housing) and an environment of heavy bloom they are easily able to make more honey than they need for sustinance. If the excess honey wasn't harvested then more queens would be produced who would swarm and start new "wild" hives elsewhere. On the other hand, if too much honey is harvested, then the hive will starve come early spring if they weren't fed. This feeding is often done with sugar-water and can understandably lead to hive diseases. My understanding is that using honey as a feed is usually frowned upon because it increases "raiding" by wasps and other bees, both wild and domesticated. Further some beekeepers see feeding honey as "unhygienic" because of the possibility of speading any disease (latent or otherwise) to the new hive. Like many modern agro-tricks, feeding sugar to overharvested hives increases short-term profits at the expence of the long-term health of the stock/hive/battery/etc. Serious and experienced beekeepers that I have known and worked with in both the USA (German winters are milder than Wisconsin's I bet) and NZ consider that overharvesting and sugar-feeding is a bad practice and extra work as well. If a proper amount of honey is left, the bees will take care of themselves over winter and spring until the next bloom. If not, one is burdened with the task of feeding the hives (as well as the extra harvesting the previous season. If however, spring weather conditions lead to late blooms, a beekeeper has little choice but to feed their hives until the bloom occurs. This is not the norm, however, for many beekeepers. The largest commercial operations bring semi-truck loads of hives to seasonal bloom areas, some traveling from central america north following the seasonal blooms. Though this honey is not instincto-quality because of post-harvest treatments (heating and mixing) is isn't from sugar-fed hives. In my experience there is plenty of ORKOS-quality honey around if one takes the trouble to search for a good supply. Most beekeepers would be delighted to sell folks a "super" of comb honey and one will get a price much lower than ORKOS, or most other distributors. Cheers, Kirt