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Balsamic Vinegar and Stir Fry Saucer

Posted: Sun Aug 12, 2018 11:33 am
by DLP
Hi There,

I am so happy to have found this website! Does anyone know if balsamic vinegar is permissible on the Bredesen Protocol? If so, are there guidelines for which ones are acceptable?

Also, does anyone know of any stir fry sauces one can make for veggies? Thanks very much!

Debbie

Re: Balsamic Vinegar and Stir Fry Saucer

Posted: Sun Aug 12, 2018 12:54 pm
by floramaria
petcove wrote:Hi There,

I am so happy to have found this website! Does anyone know if balsamic vinegar is permissible on the Bredesen Protocol? If so, are there guidelines for which ones are acceptable?
Also, does anyone know of any stir fry sauces one can make for veggies? Thanks very much!
Debbie


Hi petcove,
We are happy that you found the website, too, and welcome you. As far as I know balsamic vinegar is fine to use. There have been posts on the site related to specific uses of balsamic vinegar including by people who are following the Bredesen Protocol. there is also a Gundry soda featuring balsamic. You can use the Search Function, which you access with the looking glass to the left of your user name, to bring up all posts related to Balsamic vinegar (58 finds, including your question), or any other topic you'd like to research.
I use balsamic vinegar regularly; the only caution I'd recommend is that some, like the super aged balsamic which I use a drizzle of sometimes for a taste blast, has 8 gr carbs/T. (I use about a teaspoon .)
It looks like you have been on the site for awhile, and may have already read through the Primer. If you haven't, I highly recommend it as an overview of ApoE4 risks and effective interventions to counter those risks. Written by a physician member, it prioritizing steps toward optimizing health which can be very helpful, especially if you are just starting out on this journey.
For deeper dive into important topics, the Wikiconsolidates a lot of the information that you'd find searching the Threads into one place.
When and if you feel like it, we'd love to hear more about who you are and what brings you to the community. Our Storiesis a good place to introduce yourself. Meanwhile, feel free to ask any questions that come up for you.

Re: Balsamic Vinegar and Stir Fry Saucer

Posted: Sun Aug 12, 2018 1:35 pm
by JML
petcove wrote: Also, does anyone know of any stir fry sauces one can make for veggies? Thanks very much!

Hi Debbie,

I wanted to make you aware of the collection of recipes from our members. It can be found here in the Wiki. For stir fries, I usually use avocaco oil to do the stir-frying and I have used a combination of toasted sesame oil, gluten-free tamari sauce and a little crushed red pepper to drizzle on afterward.

And if you have some favorite recipes, please share them with us in this thread and we will put them in the Wiki too.

Re: Balsamic Vinegar and Stir Fry Saucer

Posted: Sun Aug 12, 2018 2:02 pm
by floramaria
JML wrote:For stir fries, I usually use avocaco oil to do the stir-frying and I have used a combination of toasted sesame oil, gluten-free tamari sauce and a little crushed red pepper to drizzle on afterward.


My stir fry sounds "sauce', which is really more like dressing, is a lot like yours. Ingredients are added after cooking. Generally I don't use or create recipes, but rather take what is on hand and meets my taste sensation whim of the moment. Basic topping is the same: toasted sesame oil and GF tamari.
~For spice, I sometimes add fresh grated ginger and/or garlic.
~For sweetness, a splash of organic coconut aminos (Big Tree brand works better for me than the one from Tj's which I don't like at all.) Sometimes also Chinese 5 Spice Blend or star anise.
~Sometimes I chop basil, cilantro and and mint together, sprinkle liberally on top then stir in which creates a completely different flavor and is better than it sounds. Goes well with the coco aminos.
~Or add chopped hazel nuts and toasted hazelnut oil instead of the toasted sesame.
The "variations on a theme" help create the sensation of eating unique and tasty dishes and satisfy my palate, though I am eating stir fry after stir fry.

Re: Balsamic Vinegar and Stir Fry Saucer

Posted: Sun Aug 12, 2018 2:28 pm
by TheresaB
I can’t attest that it is Bredesen Protocol approved, but I am a patient of Dr Steven Gundry and he and Dr Bredesen align in many ways. Dr Gundry recommended Napa Valley Naturals Grand Reserve Balsamic Vinegar, it’s thick, almost like syrup. He said it has the highest resveratrol content of anything, and Dr Bredesen recommends resveratrol.

Re: Balsamic Vinegar and Stir Fry Saucer

Posted: Sun Aug 12, 2018 5:12 pm
by DLP
Thank you so much for the fast response and helpful info, JML, Floramaria, and TheresaB!

Debbie

Re: Balsamic Vinegar and Stir Fry Saucer

Posted: Sun Aug 12, 2018 7:40 pm
by floramaria
TheresaB wrote:I can’t attest that it is Bredesen Protocol approved, but I am a patient of Dr Steven Gundry and he and Dr Bredesen align in many ways. Dr Gundry recommended Napa Valley Naturals Grand Reserve Balsamic Vinegar, it’s thick, almost like syrup. He said it has the highest resveratrol content of anything, and Dr Bredesen recommends resveratrol.


Hi Teresa, Just checked my cabinet: That is the balsamic that I mentioned above, though not by name, that gives the for the “ taste blast”. I love it and use it for the Gundry soda. Happy to know Dr Gundry approves!