Wednesday, November 14, 2012

thoughts on diabetes prevention

Crash by Images by John 'K', on Flickr
Diabetes: Protect our Future,
by International Diabetes Foundation

November 14 is World Diabetes Day.

The overall theme for the years 2009-2013 is "Diabetes Education and Prevention" with this year's slogan being "Diabetes: Protect our Future."

diabetes education

I see no point in educating directly, as I know of two outstanding sources.

Jennifer's advice to the newly diagnosed
If you only read one page about blood glucose control, this should be it, even if you are not yet diabetic. Jennifer discusses how to use a blood glucose meter to learn about managing your bG.
Blood Sugar 101
If you want to learn about diabetes and controlling blood glucose, but don't want to get a biochemistry degree, Jenny Ruhl's site is for you as she translates what is known for laymen very comprehensively.

diabetes prevention

Wednesday, October 31, 2012

stage 3/4/5 update: crash & burn

Crash by Images by John 'K', on Flickr
Crash by Images by John 'K', on Flickr

This is a bit of a long story; the summary is I had a major adrenal crash, likely due to too much detoxing, and thus temporarily ceased GAPS. Up until the crash, I was enjoying the food just fine, and my deterioration was gradual and didn't seem extreme, so I just puttered my way through stages 3, 4 and 5 until BOOM!

stage 3 food

Stage 3 adds avocados, pancakes made from nut butter, eggs & squash, scrambled eggs and fermented vegetables.

I added avocado with enthusiasm, as it's a favorite.

I will write another post about prepping nut butters and meals later, but I wasn't crazy about the pancakes overall and only did them a few times.

I was quite pleased to add the fermented veggies as opposed to just the juice.

I didn't care about scrambled eggs. I was so incredibly enthusiastic about soft-boiled eggs! I haven't had them since childhood, and was just loving the heck out of them. I have my method perfected, so the white is cooked entirely through, just the outside of the yolk is slightly cooked, and the rest is completely yummy. So I wasn't very interested in scrambled eggs, nor the GAPS-pancakes as I just wanted soft-boiled eggs.

My other fond childhood food that came back was yogurt & honey. As an adult, I mix plain yogurt with fruit and usually a bit of sugar-free DaVinci syrup of one flavor or another. The DaVinci syrups, being entirely chemical and having no food value whatsoever are completely illegal on GAPS. And at this stage, fruit remains illegal too. But just a cup of plain yogurt, mixed with a tablespoon of raw honey, is utterly scrumptious. Maybe a lot of this is due to the whole childhood memory thing, but this became my go-to snack in stage 3.

I enjoyed a pumpkin custard a great deal during this stage also.

Stage 3 recipes will be posted shortly.

Tuesday, October 30, 2012

my adrenal history

Vertical section of kidney, from Grey's Anatomy, on Wikimedia
Vertical section of kidney,
from Grey's Anatomy,
on Wikimedia

This is an image from Grey's Anatomy showing a sliced kidney; the adrenal glands sit on top of each kidney. So if you've ever had a kidney infection, that spot in your mid-lower back where you felt pain is pretty close to where your adrenals are located.

When I had adrenal issues, I drove the moderators of the Adrenals Yahoo! group half nuts with my demands for explanations for every recommendation they made. Val was pretty patient about providing me references when she had time, but one thing it never occurred to me to ask was why she said people should not try to do any sort of detox while healing their adrenals; she just said detox was hard on adrenals. Since I had absolutely no plans to do any detoxing at that time, I never asked, and don't have references. I will likely look them up at some later time, but for the purpose of this post, I am just accepting this as a very true statement.

This will be a very long post as I need to cover my previous health history, which is a bit of a long story.

But before I begin with that, I need to point out that I am not a doctor of any sort. The labcoat on my avatar is because I used to be a biochemist. Furthermore, you ought not take avatars seriously anyways, even if I add a stethoscope! ;)

Thursday, October 18, 2012

crockpot carnitas

uruapan carnitas by goodiesfirst, on Flickr
uruapan carnitas by goodiesfirst, on Flickr

During stage 4, I had carnitas, sliced avocado and sauerkraut for dinner.

This recipe does most of the cooking in the crockpot, but you do have to broil a bit at the end to get that characteristic crunchiness.

Sunday, October 14, 2012

crockpot pulled pork and turmeric green beans

Pulled pork by beardenb, on Flickr
Pulled pork by beardenb, on Flickr

This was my dinner for stage 2. I had a 10 lb pork shoulder in the freezer, and since GAPS is all about fatty meats, it seemed like the thing to do. However, stage 2 only allows stewed meats, so I saved the other half to make carnitas for stage 4.

This recipe is time-consuming since you both brine and then crockpot the pork, but requires very little hands-on time.

Thursday, October 11, 2012

egg drop chicken soup

Stracciatella alla romana by Sifu Renka, on Flickr
Stracciatella alla romana by Sifu Renka, on Flickr

Of course, eggs and soup being stage 2 foods, my mind immediately went to egg drop soup. But this is NOT your takeout type egg drop soup! It's thick and full of meat.

Wednesday, October 10, 2012

stage 2 was foggy

Fog by Rickydavid, on Flickr
Fog by Rickydavid, on Flickr


brain fog

As I write this, I am currently in stage 4. I had a lot of brain fog throughout stage 2 & 3, so while I kept a few notes to remember what was going on, I really wasn't up to writing updates, or doing much of anything.

To my mind, the big question is... what is the difference between a detox reaction and a food intolerance and how do I know which I'm experiencing.

I've always been a bit suspicious about detox reactions. On the one hand, I completely understand that the Jarisch-Herxheimer reaction actually exists and is real and documented.

On the other hand, it seems like every type of snake oil out there claims all the good effects are due to the snake oil and the bad effects to Herxheimer reactions. This strikes me as very convenient for those who sell snake oil.

In the GAPS book, Dr. Campbell-McBride makes it clear that both detox reactions and new food intolerances can occur, and in either case, she feels you should back off on the changes that brought on the reaction and go slower. She believes detox should be done slowly and gradually so as to minimize symptoms.

Cara, author of the What Can I Eat Now? 30 Days on GAPS Intro Handbook, has an article on her blog What is a Healing Crisis? in which she discusses the difference between a healing crisis (detox) and a reaction (food intolerance).

Saturday, October 6, 2012

ginger squash soup

Butternut Squash Soup! by prideandvegudice, on Flickr
Butternut Squash Soup! by prideandvegudice, on Flickr

Technically, this is a stage 1 food, but I decided this soup, along with a couple soft-boiled eggs, would be my breakfast for stage 2.

Tuesday, October 2, 2012

these are a few of my favorite posts...
One of the advantages of posting to blog carnivals as I've been doing lately is that I am exposed to so many new blogs. And I've screened them all for you to bring you the best of the best! This month, many of them are science-oriented, but I also found a few awesome recipes & other tidbits.
Crockpot Pumpkin Custard for Fall (GAPS Legal)
Cara, author of the 30 Days on GAPS Intro ebook, What Can I Eat Now?, has an utterly scrumptious and easy pumpkin custard recipe for the crockpot. Given that I am currently drowning in neck pumpkins, I need great pumpkin recipes. Thanks Cara!

Sunday, September 30, 2012

Stage 1 meatball soup

Meatballs for Soup by Helga's Lobster Stew, on Flickr
Meatballs for Soup by Helga's Lobster Stew, on Flickr

Unlike the other stage 1 recipes, I expect this one may have to be shared with my non-GAPs hubby.

This one is a bit lower-carb than I'd like, but hits the calorie mark well.

Wednesday, September 26, 2012

I survived stage 1

Green Eggs and Ham book cover, from Wikipedia
Green Eggs and Ham
book cover, from Wikipedia

I like ginger. I use piles of fresh ginger in stir fries and other dishes; I like dried ginger in gingerbread, I like ginger ale, I like candied ginger. So I thought I'd love ginger tea. I tried it hot, I tried it cold, I tried it diluted. I do not like ginger tea.

I do not like it, Dee-I-be.
I do not like this ginger tea.

I could not, would not, on a boat.
I will not, will not, with a goat.
I will not drink it in the rain.
I will not drink it on a train.
Not in the dark! Not in a tree!
Not in a car! You let me be!
I do not like it in a box.
I do not like it with a fox.
I will not drink it in a house.
I do not like it with a mouse.
I do not like it here or there.
I do not like it ANYWHERE!

<Forrest Gump voice> That's all I have to say about that. </Forrest Gump voice>

Sunday, September 23, 2012

Stage 1 Chicken Soup

slow food: slow roast chicken dinner by ebbandflo_pomomama, on Flickr
slow food: slow roast chicken dinner
by ebbandflo_pomomama, on Flickr

I've decided that since I have been successful at "hiding" organ meats in the broth I use to make my turkey stuffing for years, that I'd try to "hide" some liver in this soup.

Thus I begin by making chicken liver cubes before starting the soup.

Tuesday, September 18, 2012

vintage post: boeuf bourguignon

vintage post

The point of "vintage" posts is to highlight older posts than in my monthly favorite post feature.

I don't want to ignore really kewl stuff just cause it was posted before I began blogging!

But this is REALLY vintage, in that it is from a time before blogging... before the Internet... before BBSs... before home PCs... before even electronic calculators...

It's ALMOST before me, as I was a year old when the show started, from a time when food shows were live with mistakes and all and actually intended to teach the viewer to cook. Before there were any foodies, there was Julia Child.

Sunday, September 16, 2012

status as I start GAPS

Insulin by Sprogz, on Flickr
Insulin by Sprogz, on Flickr

I didn't realize it was this close and I hadn't yet gotten my current status up here. IME, this is the sort of thing that is VERY easy to lose track of if you don't write it down at the time.

I am currently controlling my bG with metformin, a MDI regimen of Lantus and Novolog, controlling the side effects of the insulin with K-dur, supporting my liver with silymarin, taking FiveLac as my probiotic, and treating my heart disease with Niaspan, CoEnzymeQ10 and fish oil.

Friday, September 14, 2012

patronizing scientists - part 2

Right 2Know March (GMO Labeling) by Daquella manera, on Flickr
Right 2Know March (GMO Labeling) by Daquella manera, on Flickr

These people aren't clever enough to know what kind of food they want to eat.

This is the "scientific" reason why we don't want to label GMOs, because these people don't know what's best for them. We don't want to start a consumer panic, where people decide not to eat GMOs by mistake!

Funny, it looks to me like they have an opinion!

In patronizing scientists - part 1, I covered how those of us who do completely understand the pros and cons of recombinant DNA can still be opposed to GMOs.

In this part, I'm just going to explain how lazy these scientists are.

Tuesday, September 11, 2012

Stage 1 Chuck Roast

Slow-Cooker Pot Roast: 3lb Beef Chuck Roast by I Believe I Can Fry, on Flickr
Slow-Cooker Pot Roast: 3lb Beef Chuck
Roast by I Believe I Can Fry, on Flickr

Stage 1 is pretty much broth, boiled meat and boiled vegetables.

While I don't know how long I'll need to be on stage 1, my meal plans are done a week at a time, as I need the assistance of my HHA to shop and cook. So I'm committed to at least a week.

So I have several large recipes planned for stage 1 and this 6-serving pot roast is the first.

Monday, September 10, 2012

ginger tea & lemonade

Ginger Tea and Honey by dj345, on Flickr
Ginger Tea and Honey by dj345, on Flickr

Stage 1 GAPS requires both ginger tea and water with lemon (what the rest of us call lemonade!)

The only allowed sweeteners are raw honey and unrefined green stevia powder (Dr. Campbell-McBride is suspicious of the white refined powder).

As it happens, I have lots of dehydrated stevia from my garden, so that's covered, though it's available to buy when I run out. I have both raw honey (from my farmer's market) and a big pile of lemons (from a grocery sale) on hand. I will be picking up and pregrinding a bunch of fresh ginger root next week, though might move to dehydrated depending on how annoying this chore becomes.

And I have tea balls, though I originally got them for making bouquet garni in recipes calling for whole herbs.

All the recipes following are for 2 quarts, which I am considering 2 servings as I fill up my water bottle as few times as possible.

Saturday, September 8, 2012

planning for stage 1

I have set my start date for stage 1 at September 17, 2012.

some concerns

I have several concerns about GAPS stage 1.

First is that in my wanderings around the web and specifically the blogosphere, I have seen a few folks who didn't do well on GAPS. The thing they seem to have in common is going too low-carb, which is something difficult to avoid.

I consider 100 g carbohydrate daily a decent amount, my ideal diabetic diet is 20 g at breakfast and 40 g at lunch and dinner. However, until stage 5 when fruit is added, attaining that much carbohydrate daily will be difficult.

I've planned my recipes to use the carbiest vegetables: all the alliums, English peas, carrots, rutabagas and of course, that GAPS mainstay, winter squash and pumpkin.

Wednesday, September 5, 2012

patronizing scientists - part 1

Recombinant DNA, by Tinastella, via Wikimedia Commons
Recombinant DNA, by Tinastella, via Wikimedia Commons

One of the things that pisses me off about all this opposition to proposition 37 is the notion that real scientists are opposed to GMO labeling because regular people don't understand about genetically-modified organisms. Basically, we shouldn't label because people are too stupid to judge for themselves whether they want to eat GMO foods.

I took a course in recombinant DNA in graduate school, so I have actually made GMOs. I understand it just fine.

Sunday, September 2, 2012

my favorite posts: August 2012

these are a few of my favorite posts...
This month, I probably have the best post of the YEAR included in the round-up, Stacy's post What Losing 135 lbs looks like is AMAZING; highly recommended. READ THIS!

Thursday, August 30, 2012

pico de gallo & guacamole

Pico de gallo by nonelvis, on Flickr
Pico de gallo by nonelvis, on Flickr

I was on the phone with my daughter recently and promised to get this recipe to her.

Using guacamole as a sandwich topping has been one of the most useful ways for me to get a bunch of veggies in my husband nearly daily.

I make pico de gallo once a week, then daily mix up some fresh guacamole to put in his lunch.

Monday, August 27, 2012

I am just so freaking angry...

RANT, this way by Nesster, on Flickr
RANT, this way by Nesster, on Flickr

WARNING: rant ahead

So if you don't want to hear a long drawn-out rant about how freaking stupid doctors are, do not click to continue reading.

My cardiologist isn't an idiot, and I have an appointment to see him in October, so I will likely not be completely upset after that.

But generally...

Tuesday, August 21, 2012

basic good steak

2006-04-12-19-04-41zoomed by WmJR, on Flickr
2006-04-12-19-04-41zoomed by WmJR, on Flickr

Like most of you, given the high price of pastured meats, we tend to eat a lot of cheap cuts around here. Still, once in a blue moon, I splurge and get a good steak, especially if I run across a sale. To me, a really good steak is a strip steak, a club steak, a delmonico, a ribeye, a T-bone or a filet mignon. I buy one when we're relatively flush and stick it in the freezer. Then when Steve is tired or had a particularly bad day, I can spoil him a little. And spoil me too!

Having spent more than we can afford, I'm very picky about making sure it's cooked to absolute perfection.

Sunday, August 19, 2012

three things I'll miss

Coffee with Cream and Sugar by TheCulinaryGeek, on Flickr
Coffee with Cream and Sugar by TheCulinaryGeek, on Flickr

brewed coffee with cream and stevia powder

Coffee is legal on the full GAPS diet, as long as it's brewed and not instant. Who would drink instant coffee voluntarily anyways? My grandmother, that's who. And she's dead. Which means she doesn't drink much instant anymore...

Coffee is not legal on any of the introductory stages, so there shall be caffeine withdrawal occurring. Been there, done that, bought the t-shirt. It's worse than PMS.

But even on full GAPS, neither my beloved cream nor my stevia powder are legal. The only allowed dairy is fermented, and I somehow don't see putting sour cream or yogurt in my coffee. I guess I will have to switch to coconut milk or cream as I can't drink it black.

And stevia is only legal if it's the green leaf herb form, not the refined powder, which is what I use. Luckily, I have some growing in my garden this year and have been drying it up as I go along.

Tuesday, August 14, 2012

eggplant parmesan

Eggplant Parmesan by joebeone, on Flickr
Eggplant Parmesan by joebeone, on Flickr

While hubby isn't fond of eggplant, this is one of my favorite vegetables. And this is quite a yummy way to prepare it!

This is not GAPS legal as mozzarella is not an accepted cheese. Thus this is classified as TF, for pre or post GAPS.

Friday, August 10, 2012

vintage post: 12 days of broth

vintage post

Have you seen this yet?

Amanda got 12 days of real broth, broth that actually gels, from the same set of bones.

Tuesday, August 7, 2012

are mud pies a superfood?

rain, dirt road, mud pies by paloetic, on Flickr
rain, dirt road, mud pies by paloetic, on Flickr

No, not the chocolatey confection, but the ones you made sitting in a pile of mud when you were a three-year-old.

I've noticed that advertising soil bacteria on your probiotics is becoming more and more popular.

It occurred to me that this was a rather stupid thing to buy cause I have dirt in my yard; presumably with soil bacteria in it. I've been composting the heck out of my garden for years and it's full of worms and other slimy things, so I imagine bacteria are happy out there too.

OK, so I wasn't really planning on sitting out there with a spoon and digging into the dirt. I mean, there's WORMS in that dirt after all!

But it occurred to me... healthy microflora has several hundred species of bacteria and most of your probiotics only have a handful. Maybe this is why homemade ferments, like sauerkraut, are so much more health-giving than fermented products from the grocery, sterilized and then inoculated with only a few bacteria.

And then it occurred to me, maybe I should just not wash my vegetables. I mean, they grow in perfectly healthy compost. I've made the jokes in comments in several blogs recently; that we ought to consider eating dirt.

And yesterday, I discovered Dr. Ayers' blog (Cooling Inflammation, linked in the sidebar) and saw that in several posts, he recommended eating unwashed vegetables. So I'm not the only one with this peculiar notion!

Of course, they need to be organic, you don't want to eat pesticide and herbicide coated vegetables without washing them. The veggies in my garden qualify, and I've always eaten them out there without washing, though I usually wash them when I bring them inside.

But maybe I'll stop. Seems cheaper than buying dirt pills.

Friday, August 3, 2012


Yogurt by Mom the Barbarian, on Flickr
Yogurt by Mom the Barbarian, on Flickr

The whey from yogurt is a stage 1 food; yogurt itself is a Full Gaps food.

The big difference in making GAPS-style yogurt is that it needs to be cultured for 24 hours to be sure all the lactose is broken down. I expect this also increases the probiotics quite a bit also. And I'd expect the yogurt to be more tart.

My "normal" crockpot method doesn't work anymore because the milk doesn't stay warm enough long enough.

Wednesday, August 1, 2012

my favorite posts: July 2012

these are a few of my favorite posts...

When you follow a lot of GAPS, TF and Paleo/Primal blogs, it's hard to narrow posts down to just a few of the best.

Saturday, July 28, 2012

chicken broth

chicken broth by Muffet, on Flickr
chicken broth by Muffet, on Flickr

Normally, I prefer making broth after roasting a whole chicken, as I'm fond of the flavors that develop from the Maillard reaction. I'm just not crazy about boiled meat.

But a while back, one of my local farmers had a deal going on pastured chicken necks & backs if you bought 20 pounds, so I figured I'd make broth and chicken meat.

Twenty pounds is a lot more than I thought it was. So my first go-round, before I'd decided to start the GAPS protocol, was the rather standard way of making chicken broth.

Wednesday, July 25, 2012

vitamin A

Retinol or Vitamin A 3D space model (balls model), by YassineMrabet, on Wikimedia Commons
Retinol or Vitamin A 3D space model (balls model), by YassineMrabet, on Wikimedia Commons

There is just so much confusion on this topic that as a chemist, I decided to set the record straight.

Vitamin A comes in a number of forms:

vitamin A; the normal form that is stored in the body; chemically it contains an alcohol functional group
the form actively used by the eye; chemically, a reduced form of retinol containing an aldehyde functional group
retinoic acid
acts as an important hormone-like growth factor; chemically, an oxidized form of retinol containing a carboxylic acid functional group
retinyl palmitate
the form found in animal foods; chemically, an ester function group joins retinol to palmitic acid (the most common saturated fatty acid)
alpha-carotene, beta-carotene, gamma-carotene and cryptoxanthin
the provitamin A forms found in plant foods; the thesis of this post is that these are not "real" vitamin A, though useful nutrients on their own

So first, let's take a look at the various forms of vitamin A...

Monday, July 23, 2012

beef broth

Beef Broth by joana hard, on Flickr
Beef Broth by joana hard, on Flickr

The primary nutrition in bone broths or stocks are due to:

  1. cartilage, which contains collagen and breaks down to gelatin (and thus the amino acids glycine and proline)
  2. minerals, especially calcium, phosphorous and magnesium
  3. marrow - with healthy fat containing vitamins A, D3, K2 and the fatty acid CLA)

Grass-fed bones are certainly better than CAFO bones, but I think this difference is much lesser than with meat. In general, I am quite happy buying non-organic bones. If the animal had bones, it has minerals. If it could stand up (a requirement in order to slaughter for food), it has collagen in it's joints. The only serious downside to CAFO bones is that the marrow will have significantly less vitamins A, D3, K2 and the fatty acid CLA. However, since I cook little bone-containing beef cuts and have to buy bones, I usually buy CAFO bones, figuring I get a lot of those nutrients from other foods in my diet.

types of bones that can be bought

marrow bones
These bones have the most marrow; they are shank bones. Marrow can be eaten prior to using the bones for broth as a nutritious and gourmet dish, or allowed to disintegrate in the broth to add more nutrition there.

Saturday, July 21, 2012

phthalates as a possible cause of T2 diabetes

Poisonous substances, warning sign D-W003 according to German standard DIN 4844-2 by Torsten Henning, on Wikimedia Commons
Poisonous substances, warning sign D-W003 according to German standard DIN 4844-2 by Torsten Henning, on Wikimedia Commons

Honestly, when I started hanging out on TF blogs and forums and read about people going without shampoo and making their own lip balm, I thought they were overreacting a bit. And I continued thinking that until I read Gut and Psychology Syndrome by Dr. Campbell-McBride, who made the point that pharmaceutical drugs are commonly delivered by patches. This should've been obvious to me as I had been supplementing magnesium for some time by adding epsom salts to my bath and spraying my skin with magnesium oil.

When I thought about the fact that drugs and magnesium can be delivered straight to the bloodstream via the skin, I realized that nothing ought to be placed on the skin unless it's edible. Luckily, I had learned that coconut oil was useful for almost everything, as a deodorant, as a moisturizer, as an antibacterial on wounds, as a leave-in hair product to reduce frizziness, as a treatment to reduce stretchmarks, as a lip balm, heck, it even works as a personal lubricant (though I'd not use it as such if relying on condoms).

Up until now, my decisions about things like buying soap and shampoo were primarily based on getting the best deal for my money. I'm "frugal" if you're being nice, or "cheap" if you're a teenage daughter objecting to my choices.

Synchronistically, I happened to run across this article from Diabetes in Control: Chemicals in Nail Polish, Hair Sprays Tied to Increased Diabetes Risk

Wednesday, July 18, 2012

curried chicken salad

curried chicken and mango salad by deirdren, on Flickr
curried chicken and mango salad by deirdren, on Flickr

I'm afraid I collected this recipe before I decided to blog, so I didn't save the URL and can't credit it properly.

I really thought this was yummy. My HHA liked it so much that after we made it here, she went home and made it herself the next week.

I'm going to have to classify this as a TF recipe, as though the ingredients are GAPS legal, Dr. Campbell-McBride says fruits should not be eaten at the same time as meat and vegetables, making the recipe illegal on GAPS.

Monday, July 16, 2012

supplements for wusses

Vegetables by Martin Cathrae, on Flickr
Vegetables by Martin Cathrae, on Flickr

I am absolutely certain that the only right thing to do about nutrition is to get the vast majority of it from real, whole foods.

No one can be more convinced than an ex-biochemist who looks into nutrition 20 years after the first go-round; biochemistry knows today what it didn't know then, and thus doesn't know today what it will know twenty years from now.

In my highly-informed opinion (this being diametrically opposed to a humble opinion), half of our diet by volume should be non-starchy vegetables and low-sugar fruits, a quarter should be protein foods of primarily wild or pastured animal origin (meat, poultry, fish, eggs, raw dairy) and all of the above foods should be prepared and served with healthy fats (butter, lard, tallow, schmaltz, coconut oil and palm oils, olive and avocado oils). The remaining quarter of the diet can vary depending on individual needs and wants (starchy vegetables, sugary fruits, grains, nuts and seeds, legumes or just outright junk food to some degree since none of us are perfect).

Nevertheless, sometimes we've been malnourished long enough and become sick enough that we need a bit more help than food can provide. When you start looking at Weston Price's work, you realize the cultures he found so much healthier than ours achieved their health by having their mothers and grandmothers eat a healthy diet. Until we develop a flux capacitor, this method of achieving health is not available!

So depending on our health challenges, we may need some help beyond diet and that may means supplements...

Though I'd read about using dolomite in Nourishing Traditions, for some reason the idea of not swallowing piles of pills didn't really hit me until KerryAnn @ Cooking Traditional Foods discussed adding Concentrace to foods.

Friday, July 13, 2012


Risotto Giallo by micurs, on Flickr
Risotto Giallo by micurs, on Flickr

My husband is not terribly fond of broth generally, when I serve soups and stews, he tends to leave broth in the bowl rather than finishing it. Since he has joint pain, I want to get a big dose of gelatin and minerals in him as often as possible. This recipe fits the bill as it gets a lot of broth down him painlessly. It's also a refreshing summer recipe when you're not in the mood for soups and stews.

Risotto makes a nice side dish, as once you've got the technique down, you can easily change the broth and seasonings to go with your main dish. Alternatively, you can add leftover poultry or cooked beans and make it a meal.

Unfortunately, it doesn't reheat well, so it's better to make the amount you need and plan to do without leftovers. But given that it is a handy clean-out-the-fridge kind of recipe, you make it when you're trying to use up leftovers rather than create them. I tend to halve this recipe since there's just two of us.

Tuesday, July 10, 2012

why GAPS for T2

B2201561-Bifidobacterium_bifidum-SPL by tiendat40, on Flickr
B2201561-Bifidobacterium_bifidum-SPL by tiendat40, on Flickr

Above is a picture of a strain of Bifidobacterium bifidum, one of the "good guys" we want to increase using the GAPS protocol. I suspect gut bacteria may have a large effect on T2 diabetes for a few reasons: the observed fact that gastric bypass surgery has cured T2 diabetes and that a woman with treated with Clostridium difficile by a fecal transplant from her husband was cured of T2. But the thing that convinced me to try GAPS myself is new evidence that T2 is an autoimmune disorder.

Thursday, July 5, 2012

the ThreeLac experiment



WARNING: This post may be TMI for some. Sorry, but there's just no way to discuss GI issues without... well, discussing GI issues!


I started ThreeLac in January of 2012.

Sunday, July 1, 2012

ready... set... blog!

Beef Broth by joana hard, on Flickr
Start by jakeandlindsay, on Flickr

So I've been spreading my opinions on forums and other people's blogs for quite some time now and it's about time I got my own space. Come on in, pull up a chair, make yourself comfortable and let me tell you a bit about me and why we need another blog...