Vaccinations, peanut allergies, gut health

This post is a series of Facebook posts.  It is too difficult to find things on there, though... so here they are.  I will add another portion later covering the bacteria that is needed to  help resolve the peanut allergy problem.

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If you or someone you know has a peanut allergy, this article covers some of the possible reasons.
There is some promising research which shows a bacteria present in many raw milk cultures may lower the risk of anaphylaxis.

It is important to consider all potential reasons... No matter how uncomfortable it makes you.
From the article: "But with the newfound research, the medical profession will do what they always must do – bury it. Protect the companies. So no money will be ever allocated from NIH to study the obvious connection between vaccine excipients and peanut allergy. That cannot happen, primarily because it would require a control group – an unvaccinated population. And that is the Unspoken Forbidden."

Are Peanut Adjuvants in Vaccines Responsible for the Peanut Allergy Epidemic?

Video highlights of the last Congressional Hearing on Autism. Vaccines and the Peanut Allergy Epidemic by Dr Tim O'Shea www.thedoctorwithin.com Have you ever wondered why so many kids these days are allergic to peanuts? Where did this allergy come from all of a sudden? Before 1900, reactions to pean…

healthimpactnews.com

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So... From this excellent article... this is what every man, woman and child needs to know about vaccines: "Vaccine manufacturers do not have to disclose all vaccine ingredients to consumers.

It is important to note that in 1973, when peanut allergies were still relatively rare, a study was conducted on the effects of peanut excipients in vaccines. Not long after it was published; however, government regulators decided that vaccine manufacturers no longer had to label peanut excipients in vaccines, which means pediatricians, parents, and others who wanted to avoid peanut excipients for safety reasons could no longer effectively do so.

“What is listed today in the Physicians Desk Reference in each vaccine section is not the full formula,” adds Dr. O’Shea. “Suddenly that detailed information was proprietary: the manufacturers must be protected. They only had to describe the formula in general.”

Since that time, peanut allergies have only gotten more prevalent and more severe, and the vast majority of the population has no idea that peanut excipients still used in vaccines are largely responsible. Will this ever change? Only if government regulators and medical authorities suddenly develop consciences will this monumental medical fraud be widely exposed and properly addressed.

In his book The Doctor Within, Dr. Tim O’Shea argues that vaccines are largely responsible for both the advent and increased prevalence of peanut allergy, noting that many vaccines and even antibiotic drugs contain excipients derived from peanut oil. Since it is a relatively inexpensive oil to produce, refined peanut oil became widely adopted as an excipient of choice in the production of vaccines during the 1960s, and it is still widely used today for this purpose."

Peanut Oil in Vaccines Behind Widespread Peanut Allergy Epidemic · The Liberty Beacon

More than one million children living in America today suffer from peanut…

thelibertybeacon.com

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This is what is on the FDA website regarding peanut oil. Although I am still looking, I believe it is grandfathered in as law. As far as I can tell, it appears that This means it does not have to be listed as an ingredient or process and can be protected by trade secret laws.
From the FDA review : "Based on these considerations, the Select Committee concludes that: There is no evidence in the available information on coconut oil, peanut oil, and oleic acid that demonstrates, or suggests reasonable grounds to suspect, a hazard to the public as they are now used in paper and cotton packaging material for food at levels now current or as they might reasonably be expected to be used for such purposes in the future. There is no evidence in the available information on linoleic acid that demonstrates, or suggests reasonable grounds to suspect, a hazard to the public when it is used as a nutrient or dietary supplement at levels now current or that might reasonably be expected in the future."

www.fda.gov

fda.gov

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An overview of the GRAS process. From the paper : "You see, Doctor, we understand that vaccine manufacturers are protected by trade secrets and are not obliged to reveal all the ingredients in vaccines, even to doctors. These secret substances are termed “GRAS” (short for “Generally Recognized As Safe”). One of them is peanut oil:

“The exact composition of vaccines cannot and will not be disclosed under an exemption that protects business information with the Access to Information Act in Canada and the Freedom of Information Act in the US. Similarly, trade secrets are also exempt under the British Freedom of Information Act. Thus the guidelines to label refined peanut oil/moral obligation to label peanut oil are in conflict with laws protecting trade secrets. Full disclosure of excipients was not and continues not to be general practice in the US or Canada.” [1]"

Food Ingredients: Trade Secrets vs. Public Disclosure | Food Safety News

Can a food manufacturer determine that an ingredient is generally recognized as safe (GRAS) and maintain trade secrets information on that ingredient? 

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From the article: "It would be nice to think that experts who sit on the committees that approve vaccine safety and licensing would make note of the rise in allergies to these foods in the general population, and be able to make the link that the development of these allergies is due to the body's immune rejection of ingested food proteins resulting from a prior immune reaction to injected vaccine food proteins. It would also be nice to think that at least the proper safety studies would be done to see if the injection of these food proteins manifests in a clinically significant way in humans. Many clinicians, and parents, are already seeing this connection. I believe, however, that these experts are not doing their due diligence, and are looking right past the evidence. There seems to be a concerted effort to avoid doing the studies that would solidify our scientific knowledge. Until then, I support the precautionary principle."

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This is a clinical trial using adjunct 65-4 (a peanut oil derivative) .... Why am I posting this? Because as I research I see where all pro vax sources swear up and down there is not now, nor has there been, peanut oil as an adjunct. This clinical trial says otherwise.

Always, always, always follow the money.

They use this oil because it makes vaccines effective for a longer period of time. I do not know what name it goes by.... But someone here is not being honorable. I would suggest industry has the ethical issues.

Response to influenza vaccine in adjuvant 65-4.

A comparison was made of the antibody response and subjective reactions to zonally-purified influenza vaccine in aqueous suspension and in peanut oil adjuvant 65-4. Both preparations contained 700 CCA units of A/Aichi/2/68, and...

ncbi.nlm.nih.gov

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2130368/

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FYI... if you read this article to the end and wonder what is a great anti-viral... I will tell you my little secret.... (shhhh)... It is PINE NEEDLE TEA! Made with pine needles from your area. And hot water. And local honey. Yes, yes... I know... expensive beyond belief but there you go. (/sarc)

From the article: "For so many, the peanut allergy "phenomenon" is solved. It's your body's current hyper-immune response from being injected with peanut oil in vaccines for years. End the vaccination violence! There is NATURAL IMMUNITY available in Nature, hence the name. Do your own research."
Learn more:

Peanut allergy 'phenomenon' solved

Peanut allergy 'phenomenon' solved

naturalnews.com

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This one is a "blast from the past".... 1964 to be precise.  Near the beginning of peanut oil being used to maintain titers for longer. 

PEANUT OIL USED IN A NEW VACCINE

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From me: If I had a child with a peanut allergy, I would exercise a skeptical amount of overabundant caution regarding vaccinations. Certainly I would research it.

I have spent several hours looking at the "pro-vaccine" sites - especially regarding peanut allergy issues. All they seem to have is "it is not listed on the ingredients or in the process"...... and "they are not going to put something in that is not listed". Since I believe the first statement is irrelevant and the second statement to be untrue, I would be very very cautious regarding vaccines.

I am studying the best way to reduce the reaction to peanut allergies. The heart of this problem may be resolved with a bacteria commonly found in cultured raw milk products. Still researching though.
Food allergies and vaccines .... and a possible road to (either partial or complete) recovery using lacto fermented foods is generally the answer.

From the article: " research published in Heather Fraser’s 2011 book, The Peanut Allergy Epidemic, illuminates the vaccine connection much more specifically. Peanut oil is used as a vaccine excipient. And, this usage has become increasingly widespread until, by the 1980s, it was the preferred excipient. Prior to 1980, peanut oil was used occasionally, or not at all.

An excipient is defined as a component other than the original medication. This is a problem with vaccines, because it is so difficult to define the original “medication” in a vaccine. In general, excipients are the substances added to preserve, stabilize or otherwise dilute the viral antigens.3
Peanut oil (even the most refined) still contains some traces of intact peanut proteins. Intact proteins do not belong in the human body. The digestive system is designed to break down these antigenic substances into peptides and amino acids, non-allergenic building blocks of proteins, which your body then uses to build tissue.

This contamination with intact, allergy inducing proteins is why doctors are directed to inject vaccines intramuscularly, rather than intravenously in hopes of lessening the chance of reactions. However, it is obvious from the epidemic of peanut allergies that this measure has been inadequate..........

........So, our children are being injected with a substance that can cause life-threatening allergic reactions, and what was the government’s response? The first study of peanut allergies that focused on the use of peanut oil in vaccines was conducted in 1973. Soon afterwards, and as a result of that study, manufacturers were no longer required to disclose all of the ingredients in their vaccines, thereby limiting their liability. The detailed information became “proprietary” and the precise ingredient list was no longer disclosed.

However, childhood vaccination has become the sacred cow of pediatrics. Many of the parents in my practice, who do not wish to have their children vaccinated, are regularly abused by health care professionals, both doctors and nurses.

Richards Family Health Center | Vaccines and Peanut Allergies

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On the subject of Peanut allergies, peanut oil as an adjuvant and vaccine labeling: Please exercise an abundance of caution in vaccinating if your child has peanut allergies.

So.... on to the labeling for vaccines. The question is "can vaccine ingredients and processes be protected by trade secrets?" I always find if you just go step, step, step, step and not shy away from what you find, eventually the truth becomes known.

My steps took me to several court cases between big companies (two equal adversaries). So far... trade secrets are alive and well in the pharma industry. As I am traveling this path, I see hints that as long as the FDA approves it, trade secrets rule, even on labeling. However, confirming that knowledge is further down the road for another day.

So, from two mega-giant pharma corporations fighting it out in court over the chickenpox vaccination:

From the records: "In the present case, Merck's initial disclosure described its entire process as a protectable trade secret. Then, following discovery, it narrowed that broad trade secret claim to fit the particular aspects of the production process Merck claimed were misappropriated by SmithKline. SmithKline was initially put on notice through Merck's broad disclosure but was subsequently informed well in advance of trial of the specific aspects of the trade secret Merck believed SmithKline misappropriated. It cannot be said SmithKline was prejudiced in any way........

......The term trade secret encompasses a process that “[d]erives independent economic value, actual or potential, from not being generally known to, and not being readily ascertainable by proper means by, other persons who can obtain economic value from its disclosure or use; and is [ ] the subject of efforts that are reasonable under the circumstances to maintain its secrecy.” 6 Del. C. § 2001(4). Whether the trade secrets were generally known or readily ascertainable and whether Merck took reasonable precautions to protect their secrecy is a question of fact. See Injection Research Specialists, Inc. v. Polaris Indus., L.P., Fed. Cir., 168 F.3d 1320, 48 U.S.P.Q.2d 1719, 1726 (Aug. 13, 1998). Such a finding is reviewed for a determination of whether it is supported by substantial evidence, see Collins v. Burke, Del.Supr., 418 A.2d 999, 1004 (1980), and is not clearly erroneous. See Levitt v. Bouvier, Del.Supr., 287 A.2d 671, 673 (1972).

http://caselaw.findlaw.com/de-supreme-court/115896

SMITHKLINE BEECHAM PHARMACEUTICALS CO v. MERCK CO INC

SMITHKLINE BEECHAM PHARMACEUTICALS CO v. MERCK CO INC as heard in DE Supreme Court

caselaw.findlaw.com

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So... Adjuvants and allergies. CAN a pharma company use an adjuvant such as peanut oil or other things without listing it in their process or on their ingredient list?


This "money quote" is at the bottom of this very, very long page. I think it speaks for itself.


"*Includes only those formulations whose data are available in the public literature"

www.hhs.gov

hhs.gov

Chronic Inflammation

Inflammation is the body's natural way to fight infection and respond to harmful organisms, irritants, damaged tissue or toxins.  In a healthy, well-nourished body, this natural response to this temporary problem should result in a system-wide "all clear" within a few days or weeks.

Food, stress levels and ongoing toxin overloads are some of the primary decision makers in whether your body uses inflammation, fever and other healing pathways for a short season, then subsides or whether your body goes into a state of chronic inflammation which brings in another level of trouble and poor health. 

Sadly, we often look at health problems as something to be gotten rid of, not a warning signal that there is something amiss in our body, our environment or our mental state (meaning staying in a place of high stress and not addressing the cause).

Diets high in sugar, saturated fat and overprocessed foods can spur inflammation.  This can cause overactivity in the immune system, which can lead to joint pain, fatigue, and damage to the blood vessels, which is often step one, two and three in a downward spiral of poor health.

The typical Western diet – high in processed foods, refined starches, added sugars and animal fats and low in fruits, vegetables, whole grains and omega-3 fatty acids – fuels inflammation, according to a 2006 paper in the Journal of the American College of Cardiology.

Choosing to apply toxic substances to our skin, hair and environment, breathing in toxic fumes, can all exacerbate the problem of inflammation as your system must be in overdrive all of the time.  Smog, pollution, dust, mold....  all problematic.

Living in a world of chronic stress... aka "the modern world" also brings its own set of damage inducing inflammation.  Lack of sleep, lack of quiet, lack of community, lack of being "unplugged" EVER..... some of the modern stresses so many of us deal with.

Perhaps today, make a different choice.  Choose to shut off some of the stress.  Choose to stay away from the chemical bath that the modern world offers us.  Look at your toothpaste, your shampoo, your soap, your lotion, your cleaning products.   If you would not eat them, don't put them on your skin or breathe their fumes.  Choose to eat wholesome, nutrient-dense, slow cooked, soaked, REAL food today.  Visit a farmer's market, talk to the small farmers about what they do to produce food.  They are almost universally knowledgeable.  Embark on a balanced exercise program, play, turn off and tune out for a while.  Allow your body to settle down and come to a more natural place.

Foods, spices, savory things and oils are a potent, long-term way to activate your immune system into a proper response and to provide a proper level of healing and long-term vibrant health.  The lists below are certainly not an exhaustive list, just some suggestions
.

Some of the foods which can help minimize chronic inflammation, please note:  This is assuming that the foods are organic, non GMO and properly prepared in a nutrient dense fashion:

Avocado, dark leafy greens, soaked walnuts and almonds, sweet and hot peppers, olives, olive oil, coconut oil, sweet potatoes, beets, beet greens, unsweetened dark berries, cacao, red grapes, broccoli, tart apples, citrus, chia seeds, red cabbage, celery, whole, soaked grains, fermented foods and liquids, high quality, minimally processed sea or harvested salt, wild caught salmon, grass fed beef, poultry.

Some of the spices and savory things which can help with chronic inflammation:

Turmeric, ginger, basil, onion, garlic, oregano, mint, cumin, cilantro, parsley, rosemary, black peppercorn, cinnamon, cloves, nutmeg.

Some of the oils which can help with chronic inflammation:

Oregano, fennel, clove, thyme, wintergreen, myrrh, frankincense, camomile, tea tree oil, lavender.

Remember, this is just a starting place.  Primarily it is important to remember that what we eat, breathe and put onto our skin is what fuels our body. Give it good fuel.  Avoid fuel that clogs up the system.  Go simple, go clean, go vibrantly healthy.

Blessings

Cindy

Cream Nut Caramels

Calling all candy makers!!!  Here is my recipe for caramel.  Enjoy.

Cindy

Cream Nut Caramels

3/4 cup pecans

2 cups heavy cream

1-1/2 cups granulated sugar

1/4 cup light brown sugar

1 cup brown rice syrup

1/4 cup butter

1/4 teaspoon salt

1 teaspoon vanilla

Measure all ingredients before you begin.

Line an 8-inch square pan with parchment and butter it generously.  Set aside.

Using a small saucepan, heat the heavy cream until warm.

Remove 1 cup of the warm cream.  Place it into a heavy 4-quart saucepan.  Add the sugars and rice syrup to the cream in the 4 quart saucepan.  Heat on medium for about 5 minutes, stirring with a wooden spoon  until the mixture begins to boil.  Add the remaining cream very slowly so the boiling does not stop.  Cook about 5 minutes more.

Place a candy thermometer into the saucepan and heat to 230 degrees.  Lower the heat to prevent scorching. Add the butter about 1 tablespoon - don't get legalistic,  just put it in a bit at a time to keep your temperature right - and continue heat to 245 degrees.

Remove the candy from the heat and stir in the salt, vanilla and chopped pecans.  Pour the mixture into the prepared pan.  Allow to set up at room temperature until firm.  Cut into 1 inch squares.

Yield:   64 1-inch pieces



Option One:  cut into squares, dip into chocolate, sprinkle with high quality salt.
Option Two:  Pour over granola, squish down and make granola/caramel bars!

Pine Needle Tea

One of our families favorite remedies for any type of cold, lung congestion or viral infection of any kind is Pine Needle Tea.  I found this remedy in an old, old, OLD book on  natural remedies that I picked up at a thrift store.  We have found it incredibly useful.

I would very probably use pine needle tea liberally if I had ANY virus.

So, in a bullet point list, everything I know about Pine Needle Tea:

• It is very cheap (free :)
• It is easy to make
• It is delicious
• Don't drink it if you are pregnant or nursing.  Really.
• It is full of Vitamin A and C (in a natural form so everything surrounding them is there, complete)
• It seems to help your eyes 
• It is an expectorant (if you drink too much it dries your nose out.  Not my favorite)
• Our favorite is sugar pine (the one with the shorter needles)
• You can put pine needles in your bathtub for various ailments.

Here is more detailed information from Dave's Garden.  I found it by a simple google search and his research appears to be solid.  No need for me to reinvent the wheel.  Just go there if you want more concrete info.

Here is how we make it:

1. Pick pine needles
2. cut them into smallish pieces
3. put in container and pour boiling water over them
4. cover and steep about ten minutes
5. strain 
6. add raw, local honey if necessary
7. drink

Protect your bodily warriors (keeping your biome healthy)

Biome:  the web of healthy bacteria that works symbiotically with our bodies inside and outside to provide bacterial  warriors against nasty bacteria, virus, pathogens, or other unpleasant organisms.)

bi·ome

ˈbīˌōm/

noun

 Ecology

noun: biome; plural noun: biomes

1. a large naturally occurring community of flora and fauna occupying a major habitat, e.g., your body (ok, I added this :).  A forest or tundra.

 

This is an update of an old blog.    Just a personal note:  In this world of no borders, odd diseases and unpleasant viruses taking up residence in our personal space... The type of lifestyle we finally settled on is still the best protection you can have.  No matter the situation, a healthy gut and an active biome is the best protection you can have.

A great, great way to begin is to spend time on Donna Schwenk's blog.  Cultured Food Life is the name of her new book and she has done a great community service (IMHO) in educating so many people and giving a great starting point.  Her book is available on her blog or any of the other myriad of ways we find it.  Here is the Amazon link to Cultured Food Life.

And so... the rest is what I wrote about 18 months ago.  I see no reason to change my opinion based on current events.  There is one addition on the "Do Not" list about antibacterial products.  I list it as number 1.  Don't kill your warriors.

A SUMMARY OF WHAT WE HAVE LEARNED THUS FAR

I just wanted to put a quick reference here on the top of my long-neglected blog.  This is a summary of some of the things that we have explored together in this blog.  Please remember, this is my OPINION (note IMHO - In My Humble Opinion really means everything on this blog) .  Always do your own research, believe in something yourself - don't just take someone else's word for it.  If you use the search feature, you can find a lot of research and recipes throughout this and many other blogs.  This can give you information to make up your own mind..... but you should continue researching.

Don't attempt to make too many changes at once unless you are in a crisis.  Take your time.  Don't throw your family under the bus.  Keep rational with any changes.   Include the kids in WHY you are changing.  Have some fun - try a couple of new things.  Try them again if they are good for you.  Don't give up.

Be healthy and well!

ADD THIS INTO YOUR LIFE:

1. Eat a lot of good fats (coconut oil, olive oil, butter from pastured cows, cod liver oil, etc.) A minimum of 2 tablespoons per day.
2. Drink raw milk from pastured cows if it is within the realm of possibility.  Add raw cream to your coffee.  A lot. Enjoy it thoroughly.
3. Eat something lacto-fermented every day.  Live sauerkraut is probably one of the most wonderful things you can do for your body long term.  Kim Chee is awesome.  Discover everything lacto-fermented.  Make up something and give it a try.
4. Eat pastured eggs from a local source if it is within the realm of possibility.  The yolks should be bright orange.  Can you have chickens where you are?   A backyard chicken coop is not a lot of work.
5. Drink something live with enzymes every day. (Kombucha tea, Kefir, Apple Cider Vinegar, Coconut Vinegar - something along those lines.)
6. Eat grass fed protein (beef, chicken, pork)
7. Soak all grains, nuts and beans.  This means sourdough bread and soaking and drying nuts.  Beans, rice and lentils, of course, should be soaked with a bit of whey or apple cider vinegar and the water drained off before cooking.  Do you have a crock pot?  Do you cook much?  Most of this is not hard and you do it ahead of time.  I do a lot on weekends and coast through overfull weeks.  Make soaked granola.  Have fun!
8. Eat cultured and organic milk products (yogurt, sour cream, cream cheese).   Add kefir in some form to your diet EVERY DAY.   There are so many good and easy recipes.
9. Make bone broth.  Have some several times a week.  Cook beans or rice or soup in it or drink it like a tea.  Dirt cheap and easy.
10. Exercise 20 minutes per day.  Frankly, yoga and pilates with some aerobics and weight training are almost the best thing for long term.  Honestly, "The Biggest Loser" has some of the best workout DVD's for at home that I have found.  $9 at Wal Mart.
11. Find a holistic doctor or chiropractor if it is possible.  The way we often practice medicine is criminal (IMHO).  Will not rant here.  :)
12. Go organic.  Go local.  Go fresh.  Fruits, vegetables, everything.  There is a host of reasons outside of the chemical thing.
13. Take a good, food based multi-vitamin that is in powder or liquid form.  Don't waste your money on pills that are shaped up with binders and fillers.  Most of it just goes right through you.  We use "All-One" Senior formula.  We take it in the morning with a little Kombucha tea and juice.  There are other really wonderful choices.

REMOVE THIS FROM YOUR LIFE:

1. Do not use antibacterial products on or in your body.  They kill off your biome (the web of healthy bacteria that works symbiotically with our bodies inside and outside to provide bacterial  warriors against nasty bacteria, virus, pathogens, or other unpleasant organisms.)
   
2.  Anything made from GMO's.  They are evil beyond belief (IMHO).  It is best to not put stuff into your body that might cause problems.  You have a "bad blast" and your gut can be ruined.  Just sayin' 
3. ANYTHING that has soy in it.  Men should NEVER EVER EVER EVER drink soy milk or eat soy.  It messes with your manhood.  Women pregnant with boys should NEVER include soy in their diet.  Boy babies should NEVER drink formula made from soy (almost the only thing available) The ONLY exception is a properly lacto-fermented soy sauce, in moderation.
4. Anything hydrogenated, fractionated, or something you cannot pronounce.  Read all labels.  This basically eliminates about 80% of processed foods (which are dead and rob your body of life anyway)
5. Cereal that has been extruded (is it in a shape?  It has been extruded - stick to soaked granola.  super easy to make.)
6. High levels of stress.  The B vitamins will help with this.
7. Grains, nuts and seeds that have not been soaked.
8. Get some of the sugar out of your life.
9. Any milk product that has been homogenized.  A gentle pasteurization is ...... ok..... but raw-non homogenized is better.  If it is homogenized, treat it like something nasty.
10. Avoid like the plague anything that has High Fructose Corn Syrup in it.  It also goes by hfcs now.  Don't touch the stuff.  It is nasty for your liver and your insides and almost impossible to eliminate.
    

There, see.  That is not so bad.  Just do all of that and get back to me in 10 years.  You will have tons of energy, feel great and look better than you did at 20.

Cindy

Protecting your family from health threats

The diet that prevented polio

Three foods that can change your life.

Gut Bacteria Review

ABC's of Nutrition from the Weston A Price Foundation

Anyone following health news lately has to be concerned.  Enterovirus 68 (and childhood paralysis) and Ebola seems to be a current thread of our national conversation.  The potential of death, debilitation or long term disease speaks to many of our worst fears.   The lack of effective administrative / medical solutions makes those fears grow.  I have been looking to the past to see what our family can do to protect ourselves from these nasty things.

I found a great page that ties in several articles from the late 30's / early 40's from the scientist who was successful at giving a rabbit polio.  It also has the basis for his research and his conclusions.

The diet that prevented polio

From the article:

“One of the puzzling characteristics of polio,” Dr. Sandler said yesterday, “has been its prevalence in warm weather. Many people cut down on protective protein foods—such as meat, fish and poultry—because of a mistaken idea that a ‘light’ diet is better for them in warm weather. And they increase consumption of cooling foods and beverages—most of them heavily sweetened. It is this increase in consumption of sugar that produces a lowering of blood sugar and thereby a lowering of the body’s resistance to the polio virus and other diseases.”

"His theory is two-fold—he believes he has found a major cause for polio in humans, and he believes that preventive measures are simple, easy, and quickly applicable.

Dr. Sandler believes that the major cause is the low blood sugar in the human body, caused, paradoxically as it may sound, by eating too much sweets and starchy food.

The preventive measures? Cut out foods containing sugars and starches.

In 24 hours, according to Dr. Sandler, the body can build up sufficient resistance to the polio virus to prevent disease. The diet would have to continue, of course.

“The crisis is here and hours have become precious,” he said. “I have been impelled to bring this directly to the newspapers because of my profound conviction that, through community cooperation and general acceptance of a diet low in sugars and starches, this epidemic can be got under control in about two weeks time.

“I am willing to state without reserve that such a diet, strictly observed, can build up in 24 hours time a resistance in the human body sufficiently strong to combat the disease successfully. The answer lies simply in maintaining a normal blood sugar.”

 This is really, really great information.

It needs to be added that lacto fermented foods bring an entire different level of protection.  Small amounts of milk kefir, kombucha and fermented veggies build an amazing defense system in your gut... your first line of defense.  There is much old and current information available and this is something that has been discussed quite a bit here.  BUT  here is a great blog post that might be helpful.  Donna also has a new book out that is chock full of great recipes.  I have one myself and have given a lot away :)

Three foods that can change your life.

I would recommend all of you check out these great articles and think about what steps you can apply.

Here is an article I found that gives a good overview of gut stuff for our continued education.

Gut Bacteria Review

For those who want to get REALLY serious, here is a ABC basic page from the Weston A. Price foundation.  Always the best IMHO :)

ABC's of Nutrition from the Weston A Price Foundation

Blessings
Cindy

The diet that prevented polio

Three foods that can change your life.

Gut Bacteria Review

 ABC's of Nutrition from the Weston A Price Foundation

Bell's Palsy

A question that has been bubbling in me recently...  "WHAT are the fruits of the Spirit in MY life?"   Because we are known by our fruit, both here on earth and above in Heaven.   This picture represents what I strive for regularly.  This was a recent "gut check" for me and one that has been a wrestling place.  These have not been the fruits showing up in my life. 

Many of you know that I experienced a Bell's Palsy episode a coupe of years ago.  It recently flared its ugly head again.  Here are my thoughts on addressing this issue in my world. (IMHO... It is always, always, always the best thing to do to begin by getting right with God, no matter what your issue is)

Remember that I am not in any way a medical professional.  This is just what I did and continue to do to wrestle with this health issue.  Really, this is the resolution and the end of a lot of steps.  Please know that all along the way I have had wonderful counsel from a naturopath, a chiropractor and a massage therapist.  If you are in pain with your skeleton, begin with a good chiropractor.  If you have gut imbalance issues, begin with a good naturopathic doctor.  A good counselor can help resolve emotional issues or mental issues.  You may need to begin with a good massage therapist to deal with muscular issues.  Please be open to asking for help and guidance.  This list is where I ended up.  Please know that I began with good professional help.

This is not addressing a Bell's Palsy situation that is caused by trauma or injury.


So, the causative / problematic areas to be addressed:

1) Gut imbalance
 2) Emotional, physical, mental or spiritual stress


These first two (either/or/both) can then begin a chain reaction which can be triggered by:

3) overreaction to neurotoxin exposure (pesticides, possibly GMO's... still researching... corrupted fats, chemical overload in our food or body products, some parma stuff, other neurotoxic things.

4) Opportunistic virus which acts very, very oddly

This in turn leads to a swelling in the affected area (in the case of Bell's Palsy, the inner ear ... other diseases are the basically the same process but different parts of the body affected). This brings us to the next phase.

5) This swelling can cause the myelin sheath (The fatty substance that covers and protects nerves is an extremely simplified explanation) to be damaged or degraded, especially if the original condition is not corrected quickly. A further problem is lesions, but this does not usually occur in Bell's Palsy specifically.

6) For reasons of which I am unclear, this chain of events almost always pulls our body physically out of alignment. This needs corrected by a competent chiropractor as quickly as possible. Massage therapy in conjunction to the physical adjustment may also be very, very helpful.
SO, my personal steps to allow healing of my original episode and subsequent flare ups....

1) Recognize that there is probably an underlying emotional issue bringing problems to your body. It is necessary to deal with this. Depending on your world view, this can be accomplished by prayer and submission to God, inner healing, EFT (Emotional Freedom Technique) or other recognition and healing process.

2) Make VERY SURE that my gut flora, my mouth flora and my skin flora is healthy and active. This involves any good Phase 1 diet for a season while AT THE SAME TIME adding a lot of great fats from the whole spectrum (short, mid and long chain fatty acids) and a LOT of fermented foods (sauerkraut or other cultured veggies, kombucha and kefir... there may be others... these are my base.
Following these two steps should bring you to a place of:

3) neutralized pH and a gut that has a healthy population of bacteria (and your skin and your mouth)

4) rest and calm emotionally

This then opens the door for my final steps of healing:

5) Chiropractic adjustment. For me personally this usually involves adjustment of my atlas, sometimes my upper back, and recently my foot. I personally expect to go for 3-4 sessions over about a six week period to ensure that everything is stable. The first time this happened to me it was more like 2-3 times per week for 3-4 weeks.

6) A good chiropractor will have available some low level energy or laser or electrical device which should bring relief to nerve endings that are going haywire and causing a lot of pain and distress.

7) A good massage therapist working hand in hand with the chiropractor may speed all of this up considerably.

8)  Begin (or continue) an appropriate exercise program.  Get out in the sunshine and walk or jog or run, play an active game... but also add some good, structured exercise program.

Hopefully this is helpful to you.

Blessings
Cindy

What to expect when you bring your jar of live sauerkraut home

Please remember that our sauerkraut is a very live, very active food and I tend to overstuff the jars (I will work on that)

These jars tend to hiss, spit, piddle, burp and occasionally explode. This is perfectly normal. Really.  If you do not get it into the fridge, it might piddle all over your counter.  It is a pH of approximately 3.5, which is pretty acidic.  It can ruin the finish on your counter top, floor or other surface.  If you plan to leave it out, or it appears to be over lively, put a plate or bowl under it please.

Your best bet for fresh sauerkraut management is to eat some the day you get it to give a little head room. Put it on a little plate, refrigerate and sing a little lullaby... Go to sleep, go to sleep..... Burp occasionally. It is gassy.

Once you begin eating it, remember that it will begin a WAR with excess sugars, carbohydrates, yeasts, pathogens and unpleasant bacteria.  Your gut is not a very fun place to have a war.... but that is where the enemy of your health lives.  If you have specific questions, please talk to your natropathic doctor, your health coach or someone in our community to help you through this process.

GOOD HEALTH TO YOU!  IT IS WORTH IT!

Cindy

Basic Sauerkraut (lactofermented) Recipe for a Healing Kraut

Directions for the sauerkraut I have been making lately (along with a link to my previous blog post to give basic directions):

Equal mixture of red and green cabbage, carrots, whey, fresh beets, greens and heirloom carrots, fresh lime juice and zest, cayanne, jalapenos, onion, dandelion greens, ginger

The salts: black and red Hawaiian, pink Himalayan, RealSalt from Utah, Gray North Sea salt.

The spices: Sesame seeds, Curcumin, Turmeric, fresh black pepper.

Prep by shredding the cabbage (reserve the outer leaves for the top), carrots, beets, jalapenos and onions. I use a french Fry blade on the food processor to get a nice, big, uniform size. Make sure that the cabbage is at least half of the total. Don't shred the beets and carrots too small or they ferment too quickly.

Next, mix these in a large container with about 1 tablespoon of salt per medium head of cabbage. Throw a few more tablespoons in for the other stuff too. Add the whey. Add the spices and begin mixing.

I like to give quite a bit of time to this process and allow the flavors to get to know each other and taste as I go.

After this process is working, add your other greens, zest your lime and your ginger, into the mix and hand chop your more delicate greens and anything else you want in there. Remember to taste as you go. You will notice that I am unable to give proportions. I just don't have them. I know that you do not need to have so much salt that you cannot eat it and it is good to use what is available to you.

Pack this into your container. Use some non-clorinated water if necessary to have enough liquid to get everything under liquid. Use one tablespoon of salt per quart of water.

Use the reserved outer layer of leaves and then a plate to push everything down under liquid. Use something heavy to hold the plate down.

Now just keep it all between about 55 and 68 degrees for a few weeks, taste it and if it is where you would like it, bottle it up and it can now go into the fridge to continue fermenting.

Happy Fermenting!
Cindy

Sauerkraut Directions for four gallons 
Fermented Roots and Veggies 

Hand Made Marshmallow Recipe

Today is the day that I finally make marshmallows in anticipation of wrapping them in caramel tomorrow (and maybe rolling THAT yumminess in some toasted, chopped nuts).  I adapted a few different recipes and threw in my own twist and love the recipe.

Marshmallows:

2 envelopes powdered gelatin
1/2 cup + 1/3 cup cold water
1 cup sugar
1/3 cup brown rice syrup
6 large egg whites, at room temperature
pinch of salt
2 teaspoons vanilla extract


Sprinkling Mix:

One cup arrowroot powder 
one cup powdered sugar

Directions:

1. Put parchment in a large baking pan or cookie sheet and sprinkle with the sprinkling mix.  Make sure you cover all of the bare spots.  If you don't do this now, it might be hard later.  It sets up quickly.

2.  In a small bowl, sprinkle the gelatin over 1/2 cup of cold water to dissolve.

3. In a small saucepan, mix the sugar and brown rice syrup with 1/3 cup of water. Place over medium/high heat.

4. In the bowl of an electric mixer, pour in the egg whites and beat on low speed until frothy. Add a pinch of salt.

5. When the syrup reaches about 210ºF , increase the mixer speed to high and beat the whites until they are thick and fluffy.

6. When the syrup reaches 245ºF, slowly pour the hot syrup into the whites.  Keep the mixer on high and try to avoid pouring the hot mixture on the whisk since the syrup will splatter and stick to the sides of the bowl (like glue!)

7. Put the gelatin and water into the warm pan that you used for the syrup.  There is enough heat left to liquify this and allow you to easily pour it into the mix.

8.  Add the vanilla extract and continue to beat on high until the outside of the bowl is completely cool (and the mixture looks white and fluffy.

9.  Use a spatula to spread the marshmallows in a layer on the pan. Allow to set up for at least 4 hours, uncovered.

Enjoy

Seed Starting around our house

Starting seeds and watching them turn into beautiful, early plants is one of my major hobbies.  I begin getting spring fever around January usually and have to restrain myself not to begin too early.  This year, due to several odd circumstances I found myself with time, energy and sunshine pretty early.  This allowed me to start lots and lots of seeds.  I had some really great help getting them started.

I wanted to line out my philosophy and the steps I take to ensure that my seeds thrive all of the time.

1)   This is a temporary holding pen, not your garden.  This is just a place to get seeds up and going.  You are not building soil or doing long term things, just getting a head start on the season.  I like to use trays and 9 packs that I get from Orchard Supply.  They are pretty inexpensive and can be used several times.  This gives me a consistent size of thing to move around.  It helps.

2)  I usually buy potting soil.  I know that I could probably make some, but it is pretty inexpensive.  Remember, it is just a holding pen.  This year I gathered some moss, cooked it in water on my wood stove, then left it to dry out.  Then I crumbled it up and mixed it - about 1 part moss to 2 to 3 parts soil.  I did this both to extend my potting soil and for moisture control.  It worked pretty well.

3)  I use commercial fertilizer almost every time I water.  Usually I spend about 15-20 dollars on a bottle of organic fertilizer and that will last me through this season.  This tends to make the plants stocky and strong.  There is just no good way for your soil in those little cells to last and produce great plants unless they are fed regularly.  You could probably make some, but I don't.

4)  Only heirloom, GMO free seeds.  These are the only ones you should even consider using.  This has been covered before in this blog, so I won't hit it this time.  While I was doing all of this seed starting, I was staying about 10 minutes from Baker Creek's Seed Bank.  I may have overspent there.

5)  LABEL EVERYTHING!  Spend a little money on labels that will last.  These are white plastic ones and I mark them with a sharpie marker.  You WON'T be sorry!

6)  I put the trays out all day, every day right from the beginning, whenever practical and possible.  I bring them every night until the weather is steady.  This is not something we like to forget.  The reason I do this is to harden off the plants right from the get go.  Otherwise what tends to happen is a great spring day comes along and you finally haul the trays of green plants out.  A few hours later you go check on them and they are FRIED!  I have done this many, many times.  Either harden them off a little at a time or begin by taking them out before they even sprout.

7)  Overplanting early, then separating the plants into individual cells works really well for me.  This allows me to have less trays to haul around early in the season.  A lot of the time once I begin separating them, it is warm enough to leave them outside at night.

8)  Once it begins to be warm and you are separating everything, you might need to water twice a day.  A good watering can is invaluable.

Follow these steps and you will have some beautiful plants, ready to go into the ground as soon as it is practical.  Where we are, NOT before Mother's Day for the tomato, pepper and cuke seeds.

Fermented Roots and Veggies

This is a wonderful time of year in the garden.  If you got a winter garden in (which I did not) you probably have access to all kind of dark, leafy vegetables like kale, swiss chard, beet greens, turnip greens, cabbage, bok choy, mustard greens and dandelion greens.  You probably also have root vegetables growing beautifully.  Chives should be popping up from your onions and garlic (snip and use, they are wonderful) and the natural, local greens (some people call them weeds) should just be starting to look really good.

Note:  These beautiful greens came from a friend's garden.  I plan to use them all today in a batch of fermented veggies I have going.

Even if you do not have your own garden, this is a great time of year to purchase or trade for these nutritional powerhouses.  The next questions is how to either use or preserve this goodness in the best way.

There are so many recipes to try and ways to incorporate all of this.  Right at this moment, I am deep into fermenting in a sauerkraut kind of way.  The possibilities are endless and the health benefits non-stop.  Making up a batch of fermented veggies and using them as a condiment adds much to your meals and your health.  The colors, tastes and textures can all be adjusted to your what your family likes. 

You can turn this:

Into This:

or switch it up and get something like this:

And then, over time, it becomes something like this:

The basic steps are:  Find great ingredients, wash, chop, salt, inoculate (optional), season (optional), wait, pack it into some container so you can keep it under liquid, put it into a quiet, cool place for a while - one to six weeks, bottle, keep cool.  Once the pH level drops below 4.6, unfriendly bacteria just do not thrive.  It is helpful if it can drop within 4 days of mixing it up.

I always taste my sauerkraut "raw" (raw meaning as I am making it - technically, all of this is raw)  It tastes NOTHING like finished kraut.  The taste from the finished kraut comes from time and friendly bacteria.  The more time, the more flavor.  Don't like your kraut?  Wait two weeks and try again.  I sample over and over and over again so I understand as a cook what it tastes like at this stage.  Although it is not the most pleasant part, I now have a good idea what it should taste like at this stage.  When you are making a lot, it is helpful to know this.

What are some of the benefits?

Now that, my friend, is another post.  Stay tuned.

Cindy

Preserving the Harvest

It has been so long since I wrote a blog post, it just feels awkward.  I guess there is no way to get past that than to just dive in.  

Preserving the Harvest:

 This week brought a large selection of roots and greens, much more than could be reasonably used fresh.  It only makes sense to preserve them.  The best way I know is to lacto-ferment these.

Spending a little time getting these beautiful things cultured has a dual purpose.  First, preservation.  Second, using a lacto fermented food as a condiment with your meal brings a host of benefits.  This has been covered in many, many blogs.  You might check a few of them out to find out the health benefits.

It is really easy to get this going, although somewhat time consuming because almost everything had to be hand chopped.  The steps basically are wash, dry, chop, mix, season, get the mixture under liquid and leave it alone for a few weeks.  The ingredients for today's mixture ended up being:

Sauerkraut from my last batch as a starter 

Fermented Carrot/ginger/lime

Fermented Ginger ale

Cabbage - red and green

Mustard greens

Kale - black and green

Rainbow Swiss Chard

Broccoli

Spinach

Beet Greens

Hot Peppers

Carrots

Parsnips

Onions

Ginger

Fermented Soy Sauce

Sesame seeds

Black Pepper

Salt

Hot curry 

Cumin

After prepping everything, it ended up looking like this:

A few weeks in anaerobic conditions and it should be a wonderful, healthy, perfectly preserved bunch of goodness.  Make some today!

A summary of what we have learned thus far

This is an update of an old blog.    Just a personal note:  In this world of no borders, odd diseases and unpleasant viruses taking up residence in our personal space... The type of lifestyle we finally settled on is still the best protection you can have.  No matter the situation, a healthy gut and an active bionome is the best protection you can have.

A great, great way to begin is to spend time on Donna Schwenk's blog.  Cultured Food Life is the name of her new book and she has done a great community service (IMHO) in educating so many people and giving a great starting point.  Her book is available on her blog or any of the other myriad of ways we find it.  Here is the Amazon link to Cultured Food Life.

And so... the rest is what I wrote about 18 months ago.  I see no reason to change my opinion based on current events.  There is one addition on the "Do Not" list about antibacterial products.  I list it as number 1.  Don't kill your warriors.

A SUMMARY OF WHAT WE HAVE LEARNED THUS FAR

I just wanted to put a quick reference here on the top of my long-neglected blog.  This is a summary of some of the things that we have explored together in this blog.  Please remember, this is my OPINION (note IMHO - In My Humble Opinion really means everything on this blog) .  Always do your own research, believe in something yourself - don't just take someone else's word for it.  If you use the search feature, you can find a lot of research and recipes throughout this and many other blogs.  This can give you information to make up your own mind..... but you should continue researching.

Don't attempt to make too many changes at once unless you are in a crisis.  Take your time.  Don't throw your family under the bus.  Keep rational with any changes.   Include the kids in WHY you are changing.  Have some fun - try a couple of new things.  Try them again if they are good for you.  Don't give up.

Be healthy and well!

ADD THIS INTO YOUR LIFE:

1. Eat a lot of good fats (coconut oil, olive oil, butter from pastured cows, cod liver oil, etc.) A minimum of 2 tablespoons per day.
2. Drink raw milk from pastured cows if it is within the realm of possibility.  Add raw cream to your coffee.  A lot. Enjoy it thoroughly.
3. Eat something lacto-fermented every day.  Live sauerkraut is probably one of the most wonderful things you can do for your body long term.  Kim Chee is awesome.  Discover everything lacto-fermented.  Make up something and give it a try.
4. Eat pastured eggs from a local source if it is within the realm of possibility.  The yolks should be bright orange.  Can you have chickens where you are?   A backyard chicken coop is not a lot of work.
5. Drink something live with enzymes every day. (Kombucha tea, Kefir, Apple Cider Vinegar, Coconut Vinegar - something along those lines.)
6. Eat grass fed protein (beef, chicken, pork)
7. Soak all grains, nuts and beans.  This means sourdough bread and soaking and drying nuts.  Beans, rice and lentils, of course, should be soaked with a bit of whey or apple cider vinegar and the water drained off before cooking.  Do you have a crock pot?  Do you cook much?  Most of this is not hard and you do it ahead of time.  I do a lot on weekends and coast through overfull weeks.  Make soaked granola.  Have fun!
8. Eat cultured and organic milk products (yogurt, sour cream, cream cheese).   Add kefir in some form to your diet EVERY DAY.   There are so many good and easy recipes.
9. Make bone broth.  Have some several times a week.  Cook beans or rice or soup in it or drink it like a tea.  Dirt cheap and easy.
10. Exercise 20 minutes per day.  Frankly, yoga and pilates with some aerobics and weight training are almost the best thing for long term.  Honestly, "The Biggest Loser" has some of the best workout DVD's for at home that I have found.  $9 at Wal Mart.
11. Find a holistic doctor or chiropractor if it is possible.  The way we often practice medicine is criminal (IMHO).  Will not rant here.  :)
12. Go organic.  Go local.  Go fresh.  Fruits, vegetables, everything.  There is a host of reasons outside of the chemical thing.
13. Take a good, food based multi-vitamin that is in powder or liquid form.  Don't waste your money on pills that are shaped up with binders and fillers.  Most of it just goes right through you.  We use "All-One" Senior formula.  We take it in the morning with a little Kombucha tea and juice.  There are other really wonderful choices.

REMOVE THIS FROM YOUR LIFE:

1. Do not use antibacterial products on or in your body.  They kill off your biome (the web of healthy bacteria that works symbiotically with our bodies inside and outside to provide bacterial  warriors against nasty bacteria, virus, pathogens, or other unpleasant organisms.)
   
2.  Anything made from GMO's.  They are evil beyond belief (IMHO).  It is best to not put stuff into your body that might cause problems.  You have a "bad blast" and your gut can be ruined.  Just sayin' 
3. ANYTHING that has soy in it.  Men should NEVER EVER EVER EVER drink soy milk or eat soy.  It messes with your manhood.  Women pregnant with boys should NEVER include soy in their diet.  Boy babies should NEVER drink formula made from soy (almost the only thing available) The ONLY exception is a properly lacto-fermented soy sauce, in moderation.
4. Anything hydrogenated, fractionated, or something you cannot pronounce.  Read all labels.  This basically eliminates about 80% of processed foods (which are dead and rob your body of life anyway)
5. Cereal that has been extruded (is it in a shape?  It has been extruded - stick to soaked granola.  super easy to make.)
6. High levels of stress.  The B vitamins will help with this.
7. Grains, nuts and seeds that have not been soaked.
8. Get some of the sugar out of your life.
9. Any milk product that has been homogenized.  A gentle pasteurization is ...... ok..... but raw-non homogenized is better.  If it is homogenized, treat it like something nasty.
10. Avoid like the plague anything that has High Fructose Corn Syrup in it.  It also goes by hfcs now.  Don't touch the stuff.  It is nasty for your liver and your insides and almost impossible to eliminate.
    

There, see.  That is not so bad.  Just do all of that and get back to me in 10 years.  You will have tons of energy, feel great and look better than you did at 20.

Cindy