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NT June Thread - Page 6

post #101 of 545
6/6/06 at 1:20am
Quote:
Originally Posted by gardenmommy
gale force, so, in your opinion, based on your research, what I am hearing you say is that it's not really worth the effort to sprout the wheat berries before grinding in to flour if you are going to make sourdough. Is that correct? Because it seems like a LOT of work to sprout, then dry, then grind the berries into flour.

I don't have oodles of time to do this stuff, so if it's overkill, I'm not going to sprout the berries.

Is just making a sourdough sufficient?
Yep. Spend your time on other things.

And even with sweetbreads and things, I use a sourdough starter, let the dough sit (without baking soda) for 4-6 hours, add the soda, and bake. I don't soak flour in advance. You could soak in advance, but doing both is not necessary.
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post #102 of 545
6/6/06 at 1:20am
Quote:
Originally Posted by knittinclothmama
I started taking my CLO today. I got NN orange flavor at Whole Foods. Drinking 'oil' takes some getting used to!! I took 2 tbsp (it's not high vitamin) is that enough? I'm nursing so would I need more?? Also, can/should I give it to my kids too? What about my new baby, she's 6 weeks old. Does anyone take Flax oil too or is it not necessary with the CLO?
Sorry for all the questions... and thanks a bunch!!!
Everything your baby needs is in your milk if you are getting good nutrition. I wouldn't give her anything but your milk for at least six months, and it is fine to even wait a year.
post #103 of 545
6/6/06 at 1:29am
Quote:
Originally Posted by firefaery
Peri Patetic...have you ever contacted them to see how high they heat the milk? I'd be curious...I'd really like to find one that is REALLY raw and not just labelled that way because they started with raw milk.
French cheese that are labeled "fermier" are made with raw milk, but I don't know for sure that it's never been heated since the label "fermier" only means the cheeses are made on the farm using only that farm's milk. Artisanal cheeses are often unpasteurized as well. There are strict laws in France involving cheese production, and in order to be labeled with an appellation (AOC) the cheese has to be made a certain way. Some AOC requirements dictate the use of raw milk, as well as acceptable heating temps, but I'd have to look up which ones those are.

In the meantime, there's a great website http://www.cheese.com that carries many French cheeses and they might know which ones are truly raw. There's some great info on the cheesemaking process that includes notes on heating of the milk.

ETA from my French cheese book: One example -- Brie de Melun (AOC) must be heated only once to a max of 30 degrees C (86 F) according to the AOC regulations for this cheese. It's also a lactic fermentation rather than by rennet. Many other cheeses have max heating temps as well, such as Abondance (40C/104F), Beaufort (same), Brie de Meaux (37C/98.6F), Camembert de Normandie (37C/98.6F), Cantal (32C/89.6F), etc. I can't say whether those are made from pastured milk...more research would be needed to determine!

If you like sheep's milk cheese, the ones with the AOC Ossau-Iraty-Brebis-Pyrenees are all made from whole raw milk, and are only made from milk of ewes grazing on summer pastures from mid May to mid September.

Goat's milk cheeses in general are heated to about 18-20C/68F.
post #104 of 545
6/6/06 at 1:33am
I am going to try some raw meat for myself and my 2 year old. I would prefer to do grass fed liver, but my coop only has grass finished liver. Is that sufficient, or would I be better off getting 100% grass fed ground beef?

Also, if I get the liver, I'm still not sure what I can use to grind it inexpensively. Would a cheap little baby food mill work for that?



Gale Force,

You mentioned taking CLO for depression. Did it help? If so, how long before you saw results, and did you take anything else as well? Anxiety is more of a problem than depression for me, but I know the two are closely related.

Also, does anyone know anything breastfeeding safe to try for regulating a truly messed up sleep schedule? I have anxiety problems at night that don't allow sleep, and even when I'm exhausted and the anxiety isn't too bad, I seldom can get more than a short nap during the night. I am capable of sleeping during the day, though.

Thanks.
post #105 of 545
6/6/06 at 1:41am
Quote:
Originally Posted by Kittymom
Gala Force,
You mentioned taking CLO for depression. Did it help? If so, how long before you saw results, and did you take anything else as well? Anxiety is more of a problem than depression for me, but I know the two are closely related.
I used NN CLO and took about 4 grams a day of EPA + DHA. In The Omega Connection about depression and omega 3s, Andrew Stoll recommends 4 grams of EPA a day. Go to the PPD forum and search for magnesium, B vitamins, and zinc and you'll find a lot of other ideas. The sleep issue makes me think you might benefit from magnesium. There is a thread in the vax forum, stickied at the top, called Nutrition and Immunology and there is a lot of discussion of magnesium and sleep. If you have muscle spasms, twitches (like on your eye), or leg jerks at night while sleeping, you are likely low in magnesium. Low zinc = slow hair growth, white spots on nails. B vitamins. Just get a good supplement now. We all can use more. Actually the liver will help with this a lot.

I ate liver 3x/week during my recovery and it made all the difference.
post #106 of 545
6/6/06 at 2:26am
Quote:
Originally Posted by Gale Force
I ate liver 3x/week during my recovery and it made all the difference.
Thank you for all of the information. I'll look over those threads. I have had other indications of low magnesium in the past. I supplemented during pregnancy to help with the contractions I had throughout and to reduce chances of miscarriage early on, and then had to supplement again at the recommendation of my lactation consultant when I was having vascular spasms in my breasts on let down.


Everyone I know is pushing me to go to a doctor for drugs, but that has never helped in the past, and it would mean weaning my son. My gut says the solution to this has to be at least partially nutritional.

Did you eat your liver raw, and how large a portion did you eat? Do you think grass finished liver is good enough, or do I have to track down some 100% grass fed liver?

Thanks!
post #107 of 545
6/6/06 at 2:54am
I eat 3-4 oz servings. You have the grass-finished, so I would eat it. I always wonder how long they are finished.

You depression could be 100% nutritional.
post #108 of 545
6/6/06 at 7:34am
Will CLO maintain its beneficial properties if frozen? We have been taking Radiant Life CLO, but I have to put it in smoothies to get the kids to take it. Just wondering if I can freeze these into popsicles?
post #109 of 545
6/6/06 at 10:04am
Quote:
Originally Posted by Gale Force
There is a thread in the vax forum, stickied at the top, called Nutrition and Immunology and there is a lot of discussion of magnesium and sleep. If you have muscle spasms, twitches (like on your eye), or leg jerks at night while sleeping, you are likely low in magnesium. Low zinc = slow hair growth, white spots on nails. B vitamins.
So glad you posted this. Am headed to check out the stickied thread. Thanks!
post #110 of 545
6/6/06 at 10:59am
Quote:
Originally Posted by jessicaSAR
Will CLO maintain its beneficial properties if frozen? We have been taking Radiant Life CLO, but I have to put it in smoothies to get the kids to take it. Just wondering if I can freeze these into popsicles?
I don't see why not. Popsicles seems like a great idea. Very sneaky.
post #111 of 545
6/6/06 at 11:11am
Not sure if CLO DOES freeze. Anyone? I've never tried it!
post #112 of 545
6/6/06 at 11:27am
Quote:
Originally Posted by firefaery
Not sure if CLO DOES freeze. Anyone? I've never tried it!
Good question. Fish fat seems to freeze.
post #113 of 545
6/6/06 at 11:32am
Quote:
Originally Posted by firefaery
Not sure if CLO DOES freeze. Anyone? I've never tried it!
In a smoothie it should freeze fine- even if the CLO doesn't actually freeze, it will just make a creamier texture in the final product.
post #114 of 545
6/6/06 at 12:19pm
While we're on the subject of CLO I wanted to report back on findings about Carlson's. When I told my ND about the possibilities of synthetic vitamins she immediately began researching it. She was able to talk with one of the Carlson's staff, not just a pr person, and he explained the situation to her. The company that provides Carlson's with their CLO and does all the distillation is the same company that provides it for the company mentionned in the Onibasu article. This article suggested that Carlson's used synthetics but if you read it thoroughly you can see that while the article was referring to the company used by Carlson's it was describing a product not used in the US--hence not used by Carlson's. Long and short of it is that Carlson's does not use synthetic vitamins. This was stated clearly and plainly to my ND by the Carlson's staff. So no worries about synthetics in this product. I find the taste of Carlson's superior to anything I've tasted but it's not high enough vitamin for us.
post #115 of 545
6/6/06 at 12:20pm
Quote:
Originally Posted by firefaery
Not sure if CLO DOES freeze. Anyone? I've never tried it!
When I get a bottle of it, I put it into capsules and freeze it. Yes, it doesw freeze, but it thaws within a minute or two of taking it out. So basically I take it out of the freezer and *gulp* the capsule as quickly as I can so the capsule doeswn't melt before I can get it down.
post #116 of 545
6/6/06 at 12:25pm
How much CLO can you fit into a capsule? I ordered Blue Ice caps as I just do not like the taste of the flavored stuff but the caps are only 2500 A and 250 D. That's about the amount in 1/4 tsp. Do you think you could get a 1/2 tsp into a cap that was 'swallowable'?
post #117 of 545
6/6/06 at 12:38pm
I do it by drops. IIRC, each "00" capsule holds 40 drops, which is 1/2 tsp.
post #118 of 545
6/6/06 at 2:05pm
Memory Maker - my butter does not mold in the butter bell. My kicthen is pretty warm to.....about 80 degrees. I do put cultured butter in it though. Not sure that makes adifference. I do not change the water daily either. More like once evry few days. Are you using filtered water? Once I left butter in there too long and it made blue cheese. Dd ate a good dela of it before I discovered it was not right. She was fine.
post #119 of 545
6/6/06 at 2:12pm
I have some new questions. We are back on the NT wagon after a string of illnesses that left the whole family out of commission.

I want to make crispy nuts. My oven only goes down to 170. Someone else has got to have this problem. What do I do?

How much energy am I wasting having the oven on at 200 degrees for 12-24 hours to make crispy cashews?

And I need some cookbook recommendations. I have the NT book but we are still vegetarian and will be for a while. The veggie cookbooks I have rely too heavily on ingredients that cannot be easily converted to NT or are too heavy on dairy (that is melted or cooked). Can anyone recommend books? I do not mind if there are meat recipes too but I just need more ideas for veggie foods that are either NT or can easily be converted. I am really looking for more soaked grain/legume heavy dishes.
post #120 of 545
6/6/06 at 3:57pm
Quote:
Originally Posted by Gale Force
I eat 3-4 oz servings. You have the grass-finished, so I would eat it. I always wonder how long they are finished.

You depression could be 100% nutritional.
My anxiety and depression have been helped a lot by diet and exercise. I am a different person now than in years past. I am convinced that most people can fix themselves by living healthier lives, but it is easier said than done so sometimes meds are needed. Sleep deprivation is awful so try to get all the help you can. I wish you well.