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Originally Posted by Pookietooth
Jane, where do you get high vitamin butter, and how do you know it's high in vitamins? Is that a local thing that only someone in your region would be able to do?
Originally Posted by Pookietooth
As far as fat free, well, I think that's the opposite of Mercola's take on it, isn't it?
Originally Posted by crunchy_mama
Jane, Thanks for the poop link! That was helpful, I had tried to tell the ND that I thought his stringy poops a few weeks ago was yeast related and she blew it off, HA I was right. Still don't know how to intrepret the current poop. this am it was that pretty yellow again...
You know I am trying to see the positive in this as well. Finally this weekend it clicked for me that DUH the purpose of eating is to sustain our bodies, that is pretty important. I guess I always knew this, but we really do not make that connection often enough. I am excited to read Price's book, althouhg I am wondering what other food I love will I no longer be able to eat!!
I hated to read about your lil' guy! I do hope you guys get things figured out. I was wondering is there anyway you guys could do baths everyday, or would that bother the eczema too much? ... I can sure understand being frustrated, which really just makes me mad at myself. You have to take it easy on yourself as well!
Well, my oven has 20w max posted on the bulb, so I put my light in there with the thermometer, and am seeing how it is doing. It was a shy past 110 last time I checked, so a 45 w might be best for the long run. I have told dh that he has to eat some yogurt!
Originally Posted by artisticat
Hey tribe. I am anxiously waiting for BTVC from the library and really wish it would come soon.
Me and 10 mo old dd are battling thrush yet again. I can't stand this!! makes me just want to run to the doctors and ask for the drugs. But i am resisting and trying the GV and GSE and vinegar and acidophilos and all that.
But my question is this. So apparentely I have yeast issues. Okay major issues. I recall before I got pregnant a lot of vaginal bacterial infections, but haven't had one since.(knock on wood). And I am so addicted to sugar still (but now is no where compared to before I was preggo with the years on Mt. Dew and candy). Well lately the sugar attacks have been raging. I am constantly hungry. And what do I find myself eating. Yup chips and candy bars and craving pop but none in the house, and eating the heck out of my icecream (at least it's homemade right?). I just don't understand why I am having all these issues lately.
Today i wanted to lock myself in a room and hide from the kids (my dd and my cousins dd). I was a horrible meanie all day long. Even to the cats.
I really don't want to live this way anymore. But the sugar is everywhere.
So, how do I correct this yeast issue. Does SCD fix that?
Originally Posted by JaneS
Genevieve, let us know if you have any questions
|Hydrophilic colloids attract digestive juices for rapid and effective digestion....The same property by which gelatin attracts water to form desserts, like Jello, allows it to attract digestive juices to the surface of cooked food particles.
The public is generally unaware of the large amount of research on the beneficial effects of gelatin taken with food. Gelatin acts first and foremost as an aid to digestion and has been used successfully in the treatment of many intestinal disorders, including hyperacidity, colitis and Crohn's disease... anemia...diabetes, muscular dystrophy and even cancer.
Other important ingredients that go into broth are the components of cartilage, (Jane note: anyone hear of the arthritis cure of taking glucosimine and chondroitin supplements? they are abundant in cartilage.) which recently have been used with remarkable results in the treatment of cancer and bone disorders, and of collagen, used to treat rheumatoid arthritis and other ailments.
Jewish penicillin... modern research has confirmed that broth helps prevent and mitigate infectious diseases.
The test of whether your stock contains liberal amounts of gelatin is carried out by chilling the broth. It should thicken even to the point of jelling completely. If your broth is still runny, you may add a little powdered gelatin to thicken it. Bear in mind, however, that some people have reactions to commercially prepared gelatin, which will contain small amounts of free glutamic acid, similar to MSG.
...remedying infant diarrhea...
Chicken soup has a natural ingredient which feeds, repairs and calms the mucous lining in the small intestine. This inner lining is the beginning and ending of the nervous system. It is easily pulled away from the intestine through too many laxatives...food additives...parasites. [It] heals the nerves, improves digestion, reduces allergies, relaxes and gives strength.
Originally Posted by JaneS
The Healing Power of Stock
Quoting from "Nourishing Traditions":
|Bear in mind, however, that some people have reactions to commercially prepared gelatin, which will contain small amounts of free glutamic acid, similar to MSG.|
|Tunisian Pumpkin Soup
From Moosewood Restaurant Daily Special
2 c chopped onions
2 T olive oil
½ c peeled and sliced carrots
½ c peeled and sliced parsnips
1 ½ t salt
2 ½ c water or vegetable stock *
1 ¼ c unsweetened apple juice *
½ c tomato juice ^
1 t ground cumin
½ t ground nutmeg
½ t ground cinnamon
½ t paprika
1 ¾ c cooked pumpkin (15-ounce can)=
2 T olive oil
1 t minced garlic
4 t ground coriander
1 t ground caraway+
¼ t cayenne
2 T fresh lemon juice
2 T minced fresh cilantro+
1/8 t salt
In a soup pot, sauté the onions in the oil until they become translucent,
about 10 minutes. Stir in the carrots, parsnips, and salt and continues to
sauté for about 5 minutes. Add the water or stock, apple and tomato juices,
cumin, nutmeg, cinnamon, and paprika. Cover the pot and bring to a boil;
then reduce the heat and simmer until the vegetables are tender. Strain out
the vegetables with a slotted spoon and puree in a blender or food
processor. Return pureed vegetables to the broth, add the pumpkin, and stir
well. Gently reheat, if necessary.
To make the swirl, heat the oil in a small skillet and sauté the garlic on
medium heat for 1 minute . Add the coriander, caraway, and cayenne and
continue to cook, stirring constantly. When the mixture begins to bubble, 2
to 3 minutes, remove it from the heat and transfer to a small bowl. Sitr in
the lemon juice, cilantro and salt..
Ladle the soup into bowls and top each with some spice swirl.
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