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#1 of 243 Old 02-02-2005, 03:33 PM - Thread Starter
 
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Hello all! I just wanted to start a fresh thread if that's okay.

I also wanted to ask if anyone is trying to do NT with dairy/egg allergies? My ds has hideous eczema, and I'm almost certain he's allergic to eggs and dairy. It just kills me to have to give them up though, because I'm feeling so much healthier on this diet! Any suggestions would be great.
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#2 of 243 Old 02-02-2005, 03:53 PM
 
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Dh came home last night with results of his IgG blood test last month...it listed milk, cheese and eggs as things he should avoid. It also listed wheat, rye, baker's yeast, almonds, onions, pepper, garlic, tomato, mushrooms and beef. Suffice to say Friday night pizza will be a challenge. I haven't had time to figure out how to approach this.
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#3 of 243 Old 02-02-2005, 03:55 PM
 
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Thanks for starting this months thread...be back soon....
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#4 of 243 Old 02-02-2005, 04:00 PM
 
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I'm so sorry for myjo & queen gwen, all those allergies. I wish I could suggest something but I have no idea. I think there are some dairy free nt'ers here though.

so we tried grass fed beef liver last night. I wanted so badly to like it. I soaked it in lemon, fried it and made a lovely onion sauce to go with it but I hated it. Its not the flavor so much, its the texture it just kills me. I used to love liverwurst when I was a kid but the texture of that made me sick too. So I'm going to try hiding it in some other things but think I might need a meat grinder.
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#5 of 243 Old 02-02-2005, 05:04 PM
 
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Hhreka, let us know as soon as you get a good "hide it" liver recipe. I really want to incorporate it into our diets - we can get good grass fed lamb's liver very easily - but I've never had it and my husband grimaces whenever I bring it up.

All those allegies indeed. Is that something you can get a second opinion on? Will you get any advice from a nutritionist?
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#6 of 243 Old 02-02-2005, 05:12 PM
 
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OK, I posted awhile back for some ideas, and here's how the experiment went: I smelled the liver (BIG, FATAL mistake!) But I went ahead and made some food. End result: I can't eat it because I still can smell that smell. BUT, DD LOVES her "hamburger patties." This recipe was concocted "on the fly" and with stuff I had around the house. I'm sure you can change it up however you want with spices. I started with a 1/2 lb. liver to 1 lb. ground beef ratio, but I didn't like it. So I added another 1 lb. ground beef.

Put into food processor or strong blender:

1/2 lb. liver
1/2 onion
1 clove garlic
1/3 c. psyllium seed husk (DD is allergic to eggs, so use eggs if you want)
3/4 cup Black beens, sprouted, and cooked in beef bone broth. (mine still had a lot of broth too. I needed some liquid here, and I think that plain broth might work without the beans.)
1/2 tsp. cumin
1 t. sea salt
grind in some pepper
1 t. summer savory (could NOT find sage!)
1 glug olive oil (would probably leave this out next time & use more beef fat)
fresh or frozen basil - I used 1 ice cube's worth that I had frozen from the garden.

Process until completely ground into a liquidy mush. Dump out into a mixing bowl, and mix in ground beef by hand. Use as much ground beef as you want. Also, put in enough re-melted rendered beef fat (from making the bone broth) that you need so that the meat mixture stops sticking to your hands. I used approx. 1/2 - 3/4 cup.

I tried forming it into "lil smokies" shapes, but it cooked up too tender. I ended up making little hamburger patties - thin and small like a breakfast sausage. Perfect for a snack for my toddler!

This recipe is also good for allergy suffers because it contains no dairy, eggs, soy, nuts, gluten, grains.
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#7 of 243 Old 02-02-2005, 06:53 PM
 
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Haven't posted in ages but have popped in to read now and then. We've made a few of the recipes--carrot soup, the muesli which is and one of the rice dishes w/cardomom, again super

I want to try making the yogurt bread, anyone make it? Plus I was very interested in some of the posts last month focusing on dietary changes affecting mood and inner states. This is something I often wonder about, it's almost a chicken/egg thing YK.

Trying to include more raw food, veggies and fruit and the like with kefir.

Hmmm, liver...
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#8 of 243 Old 02-02-2005, 11:24 PM
 
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Thanks for the report, Pilgrim. I had wondered how the experiment turned out. I am definitely going to try it.

Amanda Rose, author, Rebuild From Depression: A Nutrient Guide. Don't miss this opportunity to build a business telling friends about probiotic foods and grass fed meats: Beyond Organic Review.

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#9 of 243 Old 02-02-2005, 11:29 PM
 
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Hi everyone
I'm new to NT, hope you don't mind if I join you.
I've been looking for some positive guidelines to shape our meals around for awhile now, and when I started reading NT, I couldn't believe how much of it just sounded right; it really resonated with me. So, I have been making some changes to the way I prepare meals. I am finding it's not that difficult since we were already primarily a whole-foods family anyways, so many of the things in the book were things that we already did. I have noticed already that soaking grains for a day or two or three really is making them easier to digest and easier on our bellies! I have tried some of the recipes from the book with relative success. My ds loved the dosas, what a great snack! Also made the banana bread and falafel. We've been eating more meat (very lucky to have access to organic pasture fed beef) and it has made a noticeable difference in my energy level. The only thing I was a little disappointed with was the section on feeding babies. She didn't strike me as very pro bf recommending to have supplement supplies on hand if you have any doubts about your ability to bf...I thought her advice was a little lame in that regard.

Myjo, I am dairy free since my baby is allergic to dairy and is ebf. He gets eczema when I have dairy, so I've been off of it for awhile now. I am still trying to figure out what to do next- whether to try some cultured dairy products or just avoid dairy completely. I don't usually buy organic milk- it is sooo expensive here, but I think I will start for my ds. In the spring, I will have access to fresh raw goat's milk, so that will be nice. I just hope that I can have some too...we will see. I have lots to learn about allergies. I have been using coconut milk as a replacement though, and it is awesome! I made some delicious soaked rice pudding yesterday with coconut milk, honey, and cardamom. Mmmmm...

I've been reading through some of the old NT threads and still have so much to learn, but am really enjoying this way of preparing food. I have a friend who is going to pass along some kefir grains sometime, so I'll have to read up on that.
Anyways, I have many questions, but I'll leave it at that for now. I'm sure I'll continue to learn lots from you all.
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#10 of 243 Old 02-03-2005, 04:24 AM - Thread Starter
 
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Welcome Hibou! I was thinking of using coconut milk too. I have access to raw goat milk, but it doesn't seem to help ds with his eczema. Also, the goats were recently exposed to the smoke from a chemical fire, so I'm afraid there will be residues in the milk. Have you tried fermenting the coconut milk? I might try that. It's not easy for me to come by good coconut milk, though. I have to travel about 45 minutes out of my way to go to a store with any that's free of chemical additives. Or I can order online.

One thing I want to do is get ds treated with NAET to desensitize him to eggs and milk and anything else he is reacting to. Hibou, you might want to check out this websight: www.naet.com and see if there are any NAET practitioners near you. It can make a really big difference in their health. The only problem is coming up with the $ to get treated once a week for however long it takes to work through all your allergies. Also, if the patient has a problem with leaky gut, then the treatments might not hold for more than a few months. So you really have to heal up that gut for any lasting results.
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#11 of 243 Old 02-03-2005, 10:32 AM
 
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When I was a child my mother had my severe mold allergy treated naturally. We lived in a very moldy house and a regular MD told my mother I'd have to have my adnoids removed. she took me to a natural allergy specialist who treated me, no more allergy here.

A good friend of mine also has a daughter is very allergic to eggs, they used to carry an epi pen with them but now they treat the daughters allergies with homeopathy (the mother is in a homeopathy program). I was with them one day when the daughter ate something with eggs in it, the little girl (3 yrs) was increasingly violent and agitated (usually very calm) and once the mother realized she was having a reaction she took out this homeopathic powder and the daughter instantly transformed after taking it.
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#12 of 243 Old 02-03-2005, 12:59 PM
 
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We did the NAET. Ramy was allergic to everything. It really helped. We were lucky though, my Aunt does it so we didn't have to pay. We were going every other day for weeks!
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#13 of 243 Old 02-03-2005, 01:28 PM
 
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We are using some homeopathy. I think it's time for another visit though, now that we know for sure that dairy is the culprit. I checked the NAET site, and there are no practitioners near us. I know that our homeopath has helped a lot of people with allergies, so I guess we'll continue with that route for now.

I'm wondering if anyone dealing with dairy allergies has found the cultured dairy products to be more tollerable? Can anyone give me some more info on how and to what degree culturing helps to break down milk proteins?

Another question I have,(sorry if this sounds dumb but...) is it possible to oversoak grains?
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#14 of 243 Old 02-03-2005, 03:05 PM - Thread Starter
 
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I do homeopathy, but I can't afford to go to a homeopath. I've done homeopathy for about 16 years, but I still don't have much confidence in my ability to prescribe constitutionally for babies. It's really complicated and obviously babies can't tell you how they feel. I'm using something called psorinoheal right now, but it doesn't seem to be doing a bit of good, if anything he's worse.

I figured out a way to do NT dairy and egg free, hopefully without causing too many nutritional problems. I'll just try it long enough to see if it helps ds. If not, I guess I have to get his allergies formally diagnosed.
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#15 of 243 Old 02-03-2005, 03:16 PM
 
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You can add dolomite to the coconut milk to make the mineral content closer to that of cow's milk. This is mentioned in the Eat Fat, Lose Fat book by Mary Enig and Sally Fallon -- they call it a coconut tonic, and suggest it for those unable to obtain raw milk. BTW, they listed Thai Kitchen as an acceptable brand of coconut milk, in spite of having some additives; I read it right before going to the store and finding a sale on that very brand .

Of course, coconut milk still makes me gag, and starts my nose running. I keep working on the self-NAET.
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#16 of 243 Old 02-03-2005, 05:46 PM
 
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Hello everyone. I'm Josefina, formerly known as *morsan*. For some reason I was'nt able to post any longer under that name so I created a new account. Anyways, good to be back. Glad to see there's always an NT thread going.

I have a question about chicken stock. I've made good gelatin-rich beef stock before, but never have my chicken stock batches turned out with gelatin. I've tried chickens from various farms, all free-range, and some organic, and I don't know what to think other than that all those chickens were of poor quality. Somewhere in NT, Sally mentions that stock made 'properly', will have lots of gelatin in it. But she doesn't say what it is about the cooking process that brings out the stuff. I'm getting frustrated because free-range chickens are always easy to get, but good beef bones aren't. I wonder if maybe I just need to add some chicken feet next time. Has anyone made gelatin-rich stock from simmering a whole chicken (no head or feet)? Also, when I look at how much there is in terms of bone mass in a chicken stock pot, it's way less than what I use in a pot of beef stock. Could that be a deciding factor?
Another related question: what's in the gizzards (in the NT recipe gizzards are optional)?

We just moved back from Oregon (to MN) and I brought with me some good filmjolk starter and a kombucha mushroom, but I think it must have all gone bad by now (the mushroom wasn't covered completely by liquid and it looked pretty dark). I guess I'll have to order it again. Kombucha is my favorite energy booster.

Has anyone tried using a juicer attachment that comes with certain food processors? Sally mentions this, but I wonder if the quality of the juice is equal to that made from a real juicer.

Josefina.
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#17 of 243 Old 02-03-2005, 06:12 PM
 
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kmama, I get great gelatin with my chicken stock without feet. I save the bones from our roast chickens and the gizzards (I think its usually a liver heart and something else). So my stockpot is mostly bones, there is usually a little chicken clinging to the bones and I also add any chicken trimmings I've accumulated. When my stock cools it could rival Jello. Its also really tasty because the bones have a nice roasted flavor. I also add leftover gravy.

I like doing it this way because its tasty & I'm cheap, it means I get a whole chicken dinner, usually some chicken salad and stock out of one little chicken!
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#18 of 243 Old 02-03-2005, 10:32 PM
 
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Welcome Hibou! I agree that the NT book is not super breastfeeding friendly. I guess it's a bit understandable since Sally Fallon was not successful bfing her babes. So that is her personal experience. I think she was breastfeeding at a time where there was not much support, and the advice that did exist was horrible (like breastfeeding 10 minutes on each side). I am quite surprised that people actually were successful breastfeeding with that kind of info!

I was doing this dairy free for a while because I was suspecting an intolerance in myself (stuffy nose) but I'm starting to go back to it because coconut products are apparently bothering DD. I was doing rejuvelac for my fermented intake. The good news for me is that I am apparently tolerating the dairy so far. I have increased my intake of vitamin c to a high degree trying to get rid of my mold allergy and it seems to be taking care of any stuffiness.

It is possible to oversoak grains. They will start to ferment and if you let it go too long, it may turn yeasty/cheesy smelling and tasting, and eventually get alcoholic. But you will be able to tell when it starts getting off.

Josefina, it's great to see you! I've been wondering how you've been doing. The gizzard is like a stomach, filled with rocks inside the chicken which it uses to grind up its food. I don't think that would help with gelatin.

On the juicer question, I personally feel that the quality is not as good as an auger-type juicer, like one that can do wheatgrass. You can really taste the difference, the food processor/centrifuge juicers don't taste as fresh. However, slightly oxidized juice may be better than no juice at all, depending on your situation.
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#19 of 243 Old 02-04-2005, 11:23 AM
 
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I agree with Hhreka about the chicken stock - that's the only way we buy chicken now, a whole one for roasting and then stock.

I think the problem with stock not gelling is too much water. I just add enough water to cover the bones, andit always gells once cold. You can always add more water later if you want more stock - I usually am freezing it initially so I'm happy for it to be concentrated. And I've never made stock with a whole chicken - just with bones. Maybe with a whole chicken the bones themselves are not really coming into contact with the water?
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#20 of 243 Old 02-04-2005, 04:07 PM
 
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I'm finding that my baby, who cannot tolerate dairy (thus forcing me into dairy-free-ness, is that a word?), can tolerate small amounts of kefir. I've been using my kefir to make the occasional smoothie, to soak my grains, and as part of the liquid in my baked goods. As long as I don't overdo it, she seems to do all right with it. I have noticed a difference with yogurt, though, which I assume is because the yogurt is made with pasteurized milk. I make my kefir with raw milk.

When I've made chicken broth, I've had very good broth. It's been so set-up that I could have turned the bowl upside down, and nothing would have come out! All I did was cook the whole chicken, skin removed, cut into pieces, all day in the crockpot (as in a chicken stew, with onions, carrots, potatoes, and garlic); we ate what we wanted that night, then I separated the liquid and the remaining stew. The next morning, the broth had completely gelled.

When I cooked the chicken more quickly on the stovetop, I didn't get quite as good a gel, but it was still pretty thick. I haven't actually cooked the bones by themselves yet. Mostly because I was really tired by the time it came to that step.
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#21 of 243 Old 02-04-2005, 04:17 PM
 
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I have noticed an incredible difference in my moods and energy level since I began eating meat again. I hate that it is true, because I would like to still be vegetarian, on a philosophical level. However, I can't argue with my body. I do have more energy (and I'm sure it's my diet, because nothing else in my life has changed!), I don't tire as easily, and I've lost almost 10 lbs. since changing my diet.

My moods are more stable, too. Dh asked me recently how I've been feeling emotionally, and I replied that I'd been feeling rather short-tempered with the children. His response was surprise, because he thought I'd actually been more patient! He was not picking up on my emotional swings as much, where before, he would politely point out how impatient I was being with the Dc. So, I think that perhaps it's been easier for me to regulate my moods.

I also haven't been feeling like I'm in the depths of despair recently, either. I had been feeling like I was stuck at the bottom of a long, muddy hill with a burden the size of Mt. Everest on my back. I haven't felt that way for several weeks. I am so thankful to feel more like my old self, that it is worth it to be eating meat again.

I think, too, that if I had listened to my body during my last pregnancy, I would have had it much easier in every way, physically, emotionally, labor/birth, etc. I'm just glad that I've started to listen to it again!
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#22 of 243 Old 02-04-2005, 04:51 PM
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I also haven't been feeling like I'm in the depths of despair recently, either. I had been feeling like I was stuck at the bottom of a long, muddy hill with a burden the size of Mt. Everest on my back.
I have been feeling this way since ds was born almost a year ago. I'm just getting into NT, but most of the ideas I have been implimenting for the past 4 months. I am on some good vitamins and clearing up some other minor health issues. This week I have felt great. Full of energy and not so short tempered at the kids. I think if you can find a good resource for you meat and really know the ranching practices, then your good on principle. You can eat meat and be humain about it.

Mountain Mom where are you getting your bison bones from? I bought some bison at the market from the ventor who's around Edmonton. After I drilled her on the history of the ranch and their ranching practices . We had bison burgers for dinner and WOW they were so good. I added an egg and a handful of oatmeal to bind it together, salt and pepper and that's it. The flavor was so intense and delicious. We had them on sprouted burger buns. That was a couple of weeks ago and we're having them again tonight. So, I would love to make stock out of bison and kind of phase out the beef. I like the beef guy at the market, but the flavor is so much better in the bison. I have heard it's healthier too.

Also, where do you get your almonds from? I noticed them cooking in your oven when the girls and I were over. All I seem to find are conventional almonds and I keep thinking back to what you said about fats and organic.

I think I'm going to go out and buy the book at Chapter's. My new card didn't come today and I'm not a patient person. I am interested in so many recipies.

I made a fabulous batch of yogurt yesturday. Totally by mistake I have discovered that boiling the milk yields a very thick yogurt. I love it thick and it's going to be great for tatziki, I am craving tatziki.

Quote:
they listed Thai Kitchen as an acceptable brand of coconut milk, in spite of having some additives;
I noticed that Thai has no water added to it. It's the only brand I can find so far that has coconut milk listed as the main ingredient. How about using the coconut creme from Tropical Tradiditions? I ordered some hoping that I can make my own coconut milk from it by adding some water. It's only dehydrated coconut with all the fats left in it. It says you can use it as a spread or in cooking. I also ordered the coconut flakes and oil.

http://www.tropicaltraditions.com/virgin_coconut_oil.htm
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#23 of 243 Old 02-04-2005, 05:07 PM
 
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CJR...I got my bones from Velta Bison. They didn't have them on the price list at the booth but I asked and they had a sac in the freezer. I think I paid three bucks for a whole bunch. I got three batches of stock from! We still haven't had any cow yet...only bison.
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#24 of 243 Old 02-04-2005, 08:02 PM
 
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[QUOTE=gardenmommy]I'm finding that my baby, who cannot tolerate dairy (thus forcing me into dairy-free-ness, is that a word?), can tolerate small amounts of kefir. I've been using my kefir to make the occasional smoothie, to soak my grains, and as part of the liquid in my baked goods. As long as I don't overdo it, she seems to do all right with it. I have noticed a difference with yogurt, though, which I assume is because the yogurt is made with pasteurized milk. I make my kefir with raw milk.

QUOTE]

Just wondering, how old is your baby? Is she just getting it from you via breastmilk, or is she drinking the kefir herself as well? What kind of symptoms does she get when she has dairy?

btw, Thai Kitchen also makes organic coconut milk. Grocery stores here don't carry the organic version, but stores in larger centers might. Their regular coconut milk is supposed to be "naturally produced and additive free" (whatever that means). I find it really tastes good.
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#25 of 243 Old 02-04-2005, 10:17 PM
 
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The Thai Kitchen coconut milk here has guar gum. I think it's there to sort of homogenize it, but it tends to separate anyway.

I bought some of the Tropical Traditions coconut cream too, but haven't tried it yet.
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#26 of 243 Old 02-05-2005, 02:21 PM - Thread Starter
 
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Well, the baby's problem with eczema doesn't seem to be allergy related. He has impetigo, and it's getting worse by the minute. I don't know what in the world could have started it. Anyway, I'm treating him homeopathically, but he just keeps getting worse. So if he hasn't turned the corner by Monday when I go to the ND, I'm going to try a constutional dose of Sulphar. And if that doesn't work, I guess we'll have to use the dreaded antibiotics, unless ND says she has a better alternative.

So hopefully I won't have to give up my beloved eggs and goat milk! But I would do anything to make this go away, you should see him. He's sooo miserable!

We're finally eating all organic meats! Yeahh! I got my order from Azure Standard, and I'm very pleased. Their prices are great, and my freezer is stocked to the hilt with org. tortillas, Ezekial bread, and org. chicken and beef. If anyone else if having trouble sources org. meat, here's the link to AS: www.azurestandard.com

Who has experiance using kefir starter instead of kefir grains? Is it as good? Or should I find some grains?
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#27 of 243 Old 02-05-2005, 05:31 PM
 
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Quote:
Originally Posted by Queen Gwen
Of course, coconut milk still makes me gag, and starts my nose running. I keep working on the self-NAET.
Could you explain more about the self-NAET? I would love to be able to do dairy without getting congested. I've heard of NAET before, but didn't bother finding a practitioner due to financial constraints.

It's so funny, I used to eat tons of dairy with no problem before I went vegan. Maybe all those years of anti-dairy thoughts made me become allergic. :LOL

Gardenmommy, that is so great to hear! I'm glad that your diet change has made such an impact.

Myjo, when my DD had impetigo, we knocked it out with a topical sulfur cream. It was called Sulfa Derm, and we found it at a HFS. There may be some other ointment with sulfur out there too, but the main thing is to get something on there topically to kill the bacteria. Hope it gets better soon!
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#28 of 243 Old 02-05-2005, 05:54 PM - Thread Starter
 
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We're allergic to sulfa drugs, I wonder if natural sulphur could cause a problem too? If not, I would love to try it.
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#29 of 243 Old 02-05-2005, 06:25 PM
 
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Myjo, when you order meat for Azure Standard how did they ship it? I order all my grains from them but since I'm on the opposite coast it takes awhile. I'm not sure where you are located but was the meat still frozen when you got it?

I've been ordering beef from a few different places but I really like the idea of ordering from one place each month.
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#30 of 243 Old 02-05-2005, 07:32 PM
 
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Toraji, I had had some NAET treatments at the doctor's office, so saw it in action. As a matter of fact, the doctor offered to teach a friend of mine how to give the treatments to her kids so she didn't have to keep dragging them in (their corn treatments didn't really "hold" for too long).

Anyway, then I found a book at the library entitled The Food Allergy Cure by Ellen Cutler. Cutler calls it BioSET (she's tweaked it quite a bit); chapter 8 deals with home treatment. I don't bother with the testing stuff, since I know I'm working on coconut oil. I put the coconut oil in a little vial (actually a tiny glass from Pat O'Brian's in New Orleans) and put it in my waistband so I have skin contact with it the entire time I'm treating (you're supposed to hold it). I go ahead and do the back points, since I'm flexible enough to reach along my entire spine. Then I do the 19 points (NAET just uses 4 points, so I spend more time on those 4 points). NAET says to rest with the vial in contact with your skin for 20 minutes, then avoid the substance for 24 hours. Cutler doesn't mention the 24 hour period. You're supposed to retest at the end of the treatment...again, I skip this part. I just try eating the coconut oil and notice how I react.

As I recall, Cutler said the whole treatment was so easy her young daughter could do it.
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