Why I Secretly Love Our Food Allergies

Why I Secretly Love Our Food Allergies

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Food allergies can be a big pain! But there are some benefits to them. I'm letting the secrets out about why I love our food allergies.

This post is from contributing writer Mary Voogt of Just Take A Bite.

I’m not gonna lie. Having (multiple) kids with (different) food allergies is not easy. In fact, many days it is down right hard.

I can’t cook one meal for the whole family. I can’t just order pizza when I’m sick and have no energy to cook. At the moment I can’t even eat at a restaurant. If you have a child with food allergies I’m sure you know the list of “can’t” could go on and on.

But…

I secretly love our food allergies.

Yes, you heard that right. I love them.

There really are some hidden blessings when it comes to food allergies. And although I do hope for full healing for my children some day, there is a part of me (maybe the part that wants to have control!) that hopes it doesn’t happen too soon.

I’m letting you in on my seven little secrets about the blessings of food allergies. After reading them you may want to go get your child tested. An allergy diagnosis can have its perks. Don’t say I didn’t warn you.

Easily say no to junk food.

Allergies make food choices for you, often for the better. My son is allergic to corn (probably my favorite allergy!). That means NOTHING with high fructose corn syrup or cornstarch. Saying no to junk food is a no brainer there.

Does your child have a wheat allergy? It’s easy to pass on the Goldfish® the other kids are eating.

Of course there are alternatives these days. And there is plenty of junk food that is egg free, dairy free, gluten free, etc. But it is much easier to pass on the junk when you are avoiding allergens.

Food allergies can be a big pain! But there are some benefits to them. I'm letting the secrets out about why I love our food allergies.

Bring your own snacks.

Whether your child is going to preschool or attending a party there is no need to have the ongoing debate in your mind. Do you eat well at home and not worry about the rest? Do you make a big fuss about food wherever you go? When do you say yes and when do you say no?

No need for any of that. Simply send safe snacks for your child. I do try to give my kids something comparable if I know what snack is being served. For example, if the rest of the class is having graham crackers I send a few homemade gluten free graham crackers (they are even soaked…much better for a child with allergies). Other favorites are homemade gluten free Goldfish® and fruit snacks.

Katie here – gluten-free can be confusing but it doesn’t have to be hard! I’m thrilled to share a FREE gluten-free cheat sheet mini eBook to help get you started!

This is perfect if you’ve just been told you need a GF diet, if you have a friend or family member eating GF and you’d like to cook for them, or if you’re just curious what it’s all about!

Free gluten-free cheat sheet for rookies!

My kids are so used to bringing food from home it doesn’t even phase them. Plus they love helping me create homemade versions of what their friends are eating. It’s like a secret mission we have to accomplish together. It’s so much fun!

Nobody questions your food choices.

When my oldest started school I was so stressed about snack time. I couldn’t believe some of the things that were considered “healthy” snacks (i.e. pudding cups + graham crackers). At the time we were not yet dealing with allergies. I felt like I didn’t have a valid excuse to make another choice.

Now with allergies it is so much easier. Nobody questions my choices. It is a necessity. And while I realize it shouldn’t matter…it does.

There are the looks. The comments. As if somehow you are trying to act better than other moms by making healthy choices. That is not the least bit true. But moms can be mean.

People are much more understanding of food allergies than they are of personal choices. And for a people pleaser like me that takes some of the stress away.

There is also less of a chance of being perceived as rude. Some people aren’t ok with a simple “no thank you” to what they offer. But saying “he has allergies” is met with more concern and empathy.

Food allergies can be a big pain! But there are some benefits to them. I'm letting the secrets out about why I love our food allergies.

Learn to be creative and try new food.

If it were not for my kids’ food allergies and my own sensitivities I never would have tried half of the food we eat on a regular basis now. Every time I was presented with new restrictions I had to get more creative. I must admit, it’s kind of fun. Sometimes challenging. But fun.

Did you know you can make homemade Oreos® that are gluten, egg, dairy, nut, corn, and soy free? You can! And they taste amazing. So does the inside-out version!

We’ve tried all sorts of new vegetables, grains, seeds, and baked goods. I’ve even learned that I LOVE lard! Since I can’t have butter or coconut oil I spread lard on everything. It is soft, creamy and loaded with Vitamin D.

This creativity also naturally fosters variety. Which everyone could use more of. Especially those with allergies that should be on a rotational diet. More diversity in your diet means a wider array of vitamins and minerals and less of a chance of adding new allergies.

Learn to be inclusive of and sympathetic to others.

I have used food allergies as a teaching tool many times. My daughter is learning from a young age that nobody likes to feel excluded (which is pretty common for kids that are forced to be different in some way…like eating different food). We talk about how it makes her feel if someone thinks her food is strange. She can then feel compassion for others that may be left out for some reason and make sure they are included.

As a mom it has been helpful to me as well. Any time I bring a meal to someone or invite someone to my house I make sure to ask if they have any food restrictions. And I let them know that nothing is too strange or complex for me…I’ve seen it all, and I’m happy to accommodate.

Gateway to explain nourishment and health.

Since having kids with allergies I have so many parents that have asked me about health and nutrition. I’m sure it helps that I am very vocal about our allergies and natural lifestyle. It has opened so many doors for me to share my knowledge and spread the word about what real food and real nourishment is.

Food allergies can be a big pain! But there are some benefits to them. I'm letting the secrets out about why I love our food allergies.

But it doesn’t end there. My kids are educating their friends about nutrition as well! I am a proud mama when my daughter comes home from school and tells me about how she shares her homemade fruit snacks or roasted beets with kids at her table. She loves telling her friends how she helps me in the kitchen and what quality food really is.

Be an advocate for allergies.

My final reason for loving food allergies is that I get to be an advocate for others. I share my story on my own blog (Just Take A Bite) in hopes that I can help others. But also to make everyone aware of the need for change in how they feed their children and how we can all be supportive of kids with food allergies.

Although allergies are on the rise, the majority of the population still does not have to deal with them on a daily basis and really does not understand anything about them. I love giving others hope for healing and providing information to help care for those with allergies. And also advice on how to prevent them in the first place!

Food allergies can be a big pain! But there are some benefits to them. I'm letting the secrets out about why I love our food allergies.

The cat’s out of the bag.

Now I’ve let my secrets out! Did I make food allergies sound a little more appealing?

In all seriousness, I don’t wish them on anyone. But I also choose to focus on the positive things that have come from our journey with food allergies. My entire family has learned so much and improved our health tremendously because of them.

About 99% of our food is homemade. We are not enticed by junk food anymore. We enjoy a wide variety of food. And we are sharing our story to help others on a similar journey. Food allergies have not been so bad if you ask me.

Do you or your children struggle with food allergies? What blessings have you seen on your journey?

Original article and pictures take www.kitchenstewardship.com site

Why I NEVER Use Agave

Why I NEVER Use Agave

I’ve noticed that many people use agave in their recipes even though they are Real Foodies. I just think they may not have heard the truth about agave.

For starters, the high levels of synthesized fructose in agave put people at risk for obesity, heart disease, arterial inflammation, high blood pressure and increased insulin resistance.

Agave is Not Natural

Agave was developed in the 1990’s and is made primarily in Mexico. There is really no such thing as agave nectar. The sweetener is made from the starchy part of the yucca or agave plant – the roots. Inulin, also a complex carbohydrate, makes up about 50% of the carbohydrate content of agave.

To produce so called agave nectar from the Agave Americana and Tequiliana plants, the leaves are cut off the plant after it has aged 7 to 14 years. Then the juice is expressed from the core of the agave. The juice is filtered, then heated, in order to hydrolyze the polysaccharides into simple sugars. The filtered, hydrolyzed juice is concentrated to a syrupy liquid, slightly thinner than honey, from light colored to dark amber, depending on the degree of processing. (source)

It is a highly processed operation to convert the carbohydrates into a liquid nectar. This is done using caustic acids, clarifiers and filtration chemicals and results in a syrup that is from 70% – 92% pure fructose – even higher than high fructose corn syrup (which is 55%). This is certainly not a raw product and this entire method can’t be good.

Sally Fallon Morell and Rami Nagel, authors of “Agave Nectar: Worse Than We Thought,” wrote that obese people who drank fructose sweetened drinks with a meal had blood triglyceride levels 200 times higher than equally obese people who drank glucose-sweetened drinks.

Clearly, this indicates that synthesized fructose is very bad for you. Agave nectar is packed with it.

Modern Processed Agave is not the Same as Traditional Agave

The marketing moguls portray agave as part of traditional Mexican culture. Agave as a sweetener from the agave plant is used traditionally in Mexico, but it is quite a different substance than the agave on the markets here.

Called miel de agave or miel de maguey, it is actually made from the sap of the agave plant and it is boiled for hours and reduced much like a maple syrup might be prepared. According to Rami Nagel,

The result is a very dark, thick liquid with a characteristic smell and strong flavor. Even to this day this dark syrup liquid is used to treat several illnesses… The strong syrup has a high concentration of mineral salts such as calcium, magnesium, sodium and potassium, as well as amino acids. It has been consumed since prehispanic times.

This traditional agave is quite a different substance than the agave nectar marketed as a healthy alternative to sugar and should not be confused as such. This agave has deep, intense flavor that most people would not relish – certainly not those who are used to western sweeteners. They are some small producers of this traditional agave, but you would have to really investigate them and know exactly what their processing procedures are.

Is Fructose Bad for You?

Since agave is primarily fructose, we need to address the various issues around fructose.

Chemically, fructose is a hexose that is just the mirror image of glucose (an isomer) that is active levo-rotatory, hence the name levulose. In fruit (also known as fruit sugar) levulose is naturally occurring and contains enzymes, vitamins, minerals, fiber, and fruit pectin which all help to digest and assimilate the levulose in the intestine.

In contrast, refined fructose lacks amino acids, vitamins, minerals, pectin, and fiber and is metabolized in the liver where it may be a burden. High fructose corn syrup contains free (unbound), chemically refined fructose. Research indicates that free refined fructose interferes with the heart’s use of key minerals like magnesium.

Concentrated Fructose is a Burden

Research suggests that fructose actually promotes disease more readily than glucose. This is because glucose is metabolized by every cell in the body, but fructose must be metabolized by the liver. Animals studies show that the livers of animals fed large amounts of fructose develop fatty deposits and cirrhosis of the liver.

This is similar to the livers of alcoholics.

These studies show that fructose consumption induces insulin resistance, impaired glucose tolerance, hyperinsulinemia, hypertriglycerolemia, and hypertension in animal models.

Fructose and Cancer

Dr. Robert Lustig has also spoken a lot about the research that shows the ill effects of consumption of concentrated fructose. Research has shown that in rats when fructose hits the liver with sufficient speed and quantity, the liver will convert much of it to fat. If this occurs chronically, it will induce insulin resistance – a condition that is now considered the fundamental problem in obesity and which leads to heart disease and type II diabetes.

Furthermore, the science suggests that it leads to tumor growth. Studies have shown that sugar and/or high fructose corn syrup (HFCS) actually drives the obesity epidemic.

Additionally, many of the researchers also believe that it is sugar in the modern diet that provokes cancer. Current studies have shown that having insulin resistance actually promotes tumor growth, because in this condition the body has to secrete more and more insulin and/or insulin-like growth factor (IGF-1) and these chronically elevated insulin levels support malignancy.

Other Reasons to Avoid Fructose

Fructose may actually contribute to diabetes. It reduces the sensitivity of insulin receptors. This raises insulin levels and contributes to metabolic syndrome.

Studies indicate that dietary fructose adversely affects macromineral homeostasis in humans. They suggest further studies are needed to see if a high fructose diet coupled with low dietary magnesium and marginal calcium leads to bone loss.

Consumption of fructose causes a significant increase in the concentration of uric acid. An increase in uric acid can be an indicator of heart disease.

Find more reasons to avoid fructose here.

What does this all have to do with agave?

As stated above, most agave is a highly processed, chemically treated substance that is being hailed as a natural sweetener. In fact, it is not natural at all and has no place in a real food kitchen or for anyone trying to improve their health. It is loaded with synthetic fructose. Naturally occurring levulose found in fruits and some vegetables, also contain enzymes, vitamins, minerals, fiber, and fruit pectin. All of these elements make natural levulose healthy.

As usual, we are being fed information from food companies that is incorrect, misleading and downright dangerous to our health.

What about fruit?

With all this talk about the dangers of fructose the question always comes up in reference to fruit. From everything I’ve read so far, I am certain that eating 3 -4 pieces of fruit per day is just fine for most people. Eating it along with other food groups, like protein or fat is the best way to maintain steady insulin levels.

People on ancestral diets did not have access to fruit the way we do and so their consumption was limited. Keep that in mind before chowing down on too much fruit (easy to do in the summer with all the wonderful fruits in season).

What Sweeteners Should I Use?

Raw honey, preferably from a beekeeper in your area is the best sweetener. Medjool dates are also a simple, natural sweetener that is great in baking. Lastly, Grade B maple syrup is also good. The darker grade is full of minerals and preferable to the lighter maple syrup.

If you on SCD or GAPS, honey and dates are the sweeteners of choice because they are simple sugars.

According the the Weston Price Foundation, sucanat or rapadura are also acceptable.

Eat fruit, not a lot, not alone.

Truly Natural Sweeteners

The key to good health is a healthy microbiome. You may be shocked (or surprised) to find out that there are 10 times that amount of bacterial DNA in each and every one of us.

That makes us more microbe than human. Perhaps we are just walking containers for the bacteria – many of whom are essential to human life.

Get the Most Current Information about the Microbiome

Check out my newest ebook, Heal Your Microbiome Optimize Your Health – on sale today!

Like this article? Get many more and tons of information and instructions on using grain free flours in my fantastic kindle books. You don’t need a kindle to read them, as Amazon offers a FREE reader for all devices, on the sales page for each book.

Grab my kindle books here!

Grain Free Paleo Breads

Grain Free Paleo Snacks

Grain Free Paleo Desserts and Treats

These recipes are suitable for Paleo, SCD, GAPS and all grain free eaters.

If you just can’t tolerate grains of any kind you may want to check out my online class: Go Grain Free!

Original article and pictures take realfoodforager.com site

Why I NEVER Eat Most Organic Fair Trade Chocolate

Why I NEVER Eat Most Organic Fair Trade Chocolate

Chocolate ingredients

I love chocolate, but I am very particular about the brand of chocolate. Here’s why i never eat most organic fair trade chocolate.

Most Organic Fair Trade Chocolate Contains Soy Lecithin

Even the best organic, sustainable, fair trade chocolate contains soy lecithin.

What is wrong with these companies? Don’t they know that even organic soy lecithin is a waste product?

Soy lecithin is an ingredient in much more than just chocolate. It is used as an emulsifier to keep water and fat from separating in products such as margarine, peanut butter, chocolate, ice cream, coffee creamers, salad dressings and infant formulas. It is ubiquitous in supplements and packaged foods — if it comes in a box or a bottle it probably has soy lecithin.

Soy Lecithin is a Toxic Waste Product

Soybean lecithin comes from sludge left after crude soy oil goes through a degumming process. It is a waste product that contains solvents and pesticides with color ranges from dirty tan to reddish brown. Manufacturers then bleach it to make it the more appealing light yellow color.

Additionally, let’s not forget that 90% of the soybeans in this country are now genetically modified and very heavily sprayed with glyphosate herbicides (compliments of Monsanto). Consequently, most of the soy lecithin is from genetically modified soy which is full of chemicals that are truly poisonous.

The action of glyphosate is incredibly damaging to everything it touches. It is a poison plain and simple.

We use a chemical that is a poison (glyphosate) to raise crops. The crops are fed to livestock. The livestock get sick and we have to call the vet who uses chemicals to treat them. The chemicals from the food and the chemicals from the treatment are now in the meat of the livestock that humans eat. The humans get sick and go to the hospital where they use chemicals to treat them. Full circle.

Break the cycle. Avoid all genetically modified products. Avoid all soy products because they are almost 100% genetically modified. Avoid soy lecithin because it comes from genetically modified soy and is an ingredient in many commercial products.

A Thousand Uses For Soy Lecithin

Soy lecithin became more available in the early 1900’s when companies realized that they could use this waste from soybean processing — soybean oil refining was a fast growing industry – and resell it as soybean lecithin. In previous years, lecithin was derived from egg yolks. It is very difficult to find lecithin from eggs at this point.

Scientists hired to find some use for the substance cooked up more than a thousand new uses by 1939.

Since it is a natural product, it isn’t bad for you – right? After all, it is found in the cells of all living organisms. Wrong. It is bad for you and since it is in everything, you are likely getting more more than you think.

Soy Lecithin – The Wonder Food

Health claims have been made for soy lecithin since the 1920’s. These include benefits for atherosclerosis, multiple sclerosis, liver cirrhosis, gall stones, psoriasis, eczema, scleroderma, anxiety, tremors and brain aging.

It makes sense that it might be beneficial because our bodies use phospholipids in the structure of every cell membrane and along every nerve cell. However, the phospholipids found in soy are considerable lower than those found in egg yolks.

It was popularized in the 1960’s and 70’s by Adele Davis and other writers and became the latest health panacea. In 2001 it was backed by the FDA and allowed to be notated on labels as being a good source of choline. Research from the University at Chapel Hill and at Duke University backed up the claim for soy as being a good source of choline along with eggs and milk products.

Supplements with Soy Lecithin

Phosphatidylcholine is a popular supplement that alternative practitioners use to prevent and reverse dementia, improve cognitive function, increase human growth hormone release, and to treat brain disorders such as damage from stroke.

Phosphatidyl Serine is another supplement that supports brain function and mental acuity as well as sleep disorders.

However, I would think long and hard about using these supplements if the lecithin is derived from soy. Typically it is not sourced from organic soy.

Another phosphotidyl substance worth mentioning is lysophosphatidylethanolamine (LPE), which the FDA has approved for fruit ripening and shelf life extension. Just another additive with dangerous potential effects.

Soy Lecithin is Highly Allergenic

The manufacture of soy lecithin theoretically eliminates all of the soy proteins which would eliminate the allergenicity. However, there is always minute amounts of soy protein remaining in lecithin as well as in soy oil. This fact makes it very difficult for people with allergies or those who are highly sensitive to soy.

For some people, even the tiniest molecule of soy can set off an immunological response and trigger a flareup of symptoms. It is just as reactive as gluten and because, just like gluten, it is in everything, those folks need to be extra careful which commercial foods they eat.

Dangers of Soy

In the early 1990’s I fell under the spell of the joy of soy. Now that I know better, I wouldn’t go near it with a ten foot pole. Read about my 7 Reasons to Avoid Soy Like The Plague.

Just to mention a few problems with soy — it is a goitrogen. That means it will have a negative affect on the thyroid gland. Soy contains substances called phytates, lectins and enzyme inhibitors which make it very difficult to digest. Additionally it has isoflavones that mimic the effects of estrogen and can be very dangerous for children and adults to consume.

Soy Lecithin in Chocolate

Soy lecithin is used in chocolate as an emulsifier. However, chocolate can be made without it. There are several brands of chocolate that manage to produce fantastic chocolate without any lecithin (or other additives) and that taste great. When I am not making my own, I prefer to buy a commercial product that has as few additives as possible.

If you take a look at all the ingredients in every bar of chocolate in a store like, for instance, Whole Foods, you will not find one that doesn’t have soy lecithin. Even the organic, fair trade, sustainable brands all have soy lecithin.

I enjoy some chocolate now and then, but I am very careful which one I buy. Mostly, I make it at home — so easy from pure, organic, fair trade cacao powder, cacao butter and a little honey.

Here are three suppliers of chocolate that make it without soy lecithin:

Learn how to make your own decadent homemade chocolate here with pure ingredients.

Of course all sweets should be eaten in moderation and the 80/20 (or 90/10) rule can apply here. I’ve given up lots of commercial products because they contain too many ingredients that are just bad. Of course, once in a while it certainly wouldn’t be harmful to have some of these additives (unless you are super sensitive or on a healing diet very strictly.) However, soy and all of its derivatives is a dangerous and poisonous food.

This poison is non-negotiable. No soy lecithin for me. What about you? If you know of a good brand that makes chocolate without soy lecithin, leave a comment and let me know!

Source

Original article and pictures take realfoodforager.com site

Why I Never Eat Commercial Bread

Why I Never Eat Commercial Bread

Even when I ate bread, I would never eat commercial bread, because of the additives, preservatives, dough conditioners and other toxic ingredients.

Years ago, when I was still eating bread, I would roam the bread aisle of the super market looking for a loaf of whole grain bread that did not have these harmful ingredients.

Even then, I certainly knew that all the chemicals used in commercial baking were unhealthy for us.

Now, with all the traditional wisdom I’ve learned from the Weston Price Foundation, I know that grains can be really toxic when they are not properly prepared by soaking, sprouting and/or sourdough leavening.

Now, if I ate bread on a regular basis I would NEVER buy commercially produced bread.

I’ll tell you why.

Commercial Bread has No Nutrition

Up until the 1950s, bread had been made using sourdough leavening as the main technique, which would take up to a day to produce. This amount of time was necessary for the proper conditioning of the dough.

With the advent of bakery manufacturing facilities and mass-production of square (condensed) loaves of bread, the production time for bread had to be accelerated. It was discovered that the addition of certain chemicals and enzymes to the bread could shorten the process to two hours instead of the usual 12 to 24 hours.

Commercial bread manufacturers have no interest in nutrition.

If they are using refined white flour it is fortified with synthetic vitamins which are poorly absorbed. If they are using whole grains, the vitamins and minerals are all bound up in the bran where it is unavailable unless it has been properly prepared. The marketing for these products is geared towards sale of the product, not the nutrient content.

That said, here is the ingredient label for a loaf of commercial bread that is trying to be “healthy”:

Bread Ingredients

Commercial Bread is Full of Additives

Emulsifiers

Mono & Di-glycerides, Sodium Stearoyl Lactylate (SSL), and Diacetyl Esters of Tartaric Acid (DATEM) are used to keep the dough uniform and strong and the air bubbles open.

Mono & Di-glycerides are considered softeners because they prevent the starch complexes from firming or going stale.

SSL and DATEM are dough strengtheners. These two chemicals interact with the proteins and prevent them from collapsing when other ingredients are added to the dough such as raisins, bran or nuts.

Lecithin aids in the emulsification of the fats in the bread which, in turn, makes a more consistent crumb. It also helps the bread remains softer by retaining more moisture and is a great binding agent. Of course, lecithin is derived from soy, so it is from genetically modified plants.

Dough Conditioners

Azodicarbonamide is used in the food industry as a food additive, a flour bleaching agent and improving agent. Azodicarbonamide actually relaxes the dough so that when it is divided in large-scale bakeries under pressure, it still retains a good character. It has been known to cause allergic reactions in those sensitive to other azo compounds, such as food dyes. The consumption of azodicarbonamide may also heighten an allergic reaction to other ingredients in a food. The principal use of azodicarbonamide is in the production of foamed plastics as an additive.

In the UK, the Health and Safety Executive has identified azodicarbonamide as a respiratory sensitizer (a possible cause of asthma) and has determined that these products should be labeled with the words “may cause sensitization by inhalation.” Do you really want to eat this?

It should be mentioned that ascorbic acid is also used as a dough conditioner to strengthen the gluten, but because it tightens the dough, it has a limited use, and is rarely used commercially.

Bromide is a dough conditioner found in most flours as potassium bromate. It replaced potassium iodate starting in the 1960’s because bakers claim it yields dependable results, and it makes the dough more elastic, which can stand up to bread hooks and other commercial baking tools.

Bromate is an endocrine disruptor that competes for the same receptors in the thyroid gland as iodine. Constant ingestion of bromate in your daily bread may eventually create a thyroid hormone imbalance because iodine is needed for thyroid hormone production. It is also implicated in many cancers.

The UK banned bromate in bread in 1990. Canada banned bromate in bread in 1994.

In 1999, the Center for Science in the Public Interest petitioned the FDA to prohibit the use of potassium bromate, charging that the FDA had known for years that bromate causes cancer in lab animals. It is still in use today, although some artisan bakeries will use unbromated flour.

Preservatives

Calcium propionate is probably the most common preservative in commercial breads. The propionic acid inhibits the growth of molds and other microorganisms. However, there has been some speculation that calcium propionate may induce autistic type actions in rats.

Propionic acid may appear as cultured wheat starch or cultured whey on a food label.

Bread Improvers

The two main reasons for the use of bread improvers are: to help produce gas, and to retain the gas inside the bread. This is done by including enzymes, such as amylases to act on the starch and proteases to act on the gluten. The protease enzyme strengthens the gluten, thereby giving the bread a better structure and retaining more of the gas produced.

Sourdough fermentation over a 24 hour period naturally produces these enzymes — they do not need to be added. Bread improvers aim to boost the amount of these enzymes artificially, thereby increasing the amount of fermentation early on in the bread production. This eliminates the need for a long fermentation and helps companies produce more in less time.

Hydrochloride and Sodium metabisulfate are used as gluten softening and clearing agents. Sodium metabisulfate had been singled out as being highly allergenic and is not used as much today.

Other Additives

Ammonium sulfate, ammonium chloride and phosphates are used to provide nitrogen and/or food for the yeast. Monocalcium phosphate or calcium carbonate are used to compensate for soft water, which may yield soft, sticky dough.

High fructose corn syrup, or other artificial sweeteners may be part of the bread. The dangers of high fructose corn syrup is a topic for another post.

As you can see from the ingredient label, even a loaf of whole wheat bread has all kinds of additives: dough conditioners, artificial food for the yeast, and preservatives. In addition, it has soybean oil that is most likely genetically modified as most of the soybean crop in the U.S. is GM.

What is Missing

Importantly, with very few exceptions, food companies do not soak, sprout or sour the grains. Therefore the grains in all of these products are not properly prepared and are full of anti-nutrients. So even if it is whole grain — the nutrients are not available as they are bound up.

Don’t even bother reading bread labels — with very few exceptions, they all have some additives you would not need to use at home. Learn how to make your own bread and you will know that it is done correctly and with the very best ingredients.

The key to good health is a healthy microbiome. You may be shocked (or surprised) to find out that there are 10 times that amount of bacterial DNA in each and every one of us.

That makes us more microbe than human. Perhaps we are just walking containers for the bacteria – many of whom are essential to human life.

Get the Most Current Information about the Microbiome

Check out my newest ebook, Heal Your Microbiome Optimize Your Health – on sale today!

Like this article? Get many more and tons of information and instructions on using grain free flours in my fantastic kindle books. You don’t need a kindle to read them, as Amazon offers a FREE reader for all devices, on the sales page for each book.

Grab my kindle books here!

Grain Free Paleo Breads

Grain Free Paleo Snacks

Grain Free Paleo Desserts and Treats

These recipes are suitable for Paleo, SCD, GAPS and all grain free eaters.

If you just can’t tolerate grains of any kind you may want to check out my online class: Go Grain Free!

Inspire Your Real Food Healing Journey with my FREE Grain-Free Meals e-Cookbook and Getting Started email series!

Original article and pictures take realfoodforager.com site

Why I Don’t Want All My Kids’ Dreams to Come True

Why I Don’t Want All My Kids’ Dreams to Come True

When I was a little girl, I dreamed of being an umpire. The stubborn, sassy side of me relished the idea of throwing Tommy Lasorda out of a baseball game.

When I was a preteen, I dreamed of being a pilot. I had visions of making one fantastic landing after another, debarking my plane to the cheers of onlookers as I slid my helmet off and let down my luscious, flowing hair.

Why I Dont Want All My Kids Dreams To Come True

When I was a teenager, I dreamed of being an orchestra conductor, uniting artists in the making of heart-rending music before an enthralled audience.

(To be honest, I still kind of dream about that sometimes.)

From my adult perspective, I see that each of these dreams of mine, though flamboyant, was worthwhile in its own way. There’s certainly nothing wrong with any of these professions.

But I’m still really glad my childhood dreams didn’t come true.

Living a Different Dream

It turns out that my life is drastically different from what I envisioned for myself.

I’m a stay-at-home mom, which didn’t factor into my childhood ambitions.

I’m a foster mom, which probably would’ve been close to the top of my “Things I’ll Never Be” list.

I’m a writer, which I would’ve never imagined because computers weren’t accessible, handwriting was tedious, and I was lazy.

And yet each of these callings is more fulfilling than I could’ve ever envisioned. Through each one, I’ve had a front-row seat to watch God’s grace on display in my life and in the lives of those around me.

And what on earth could be better than that?

The truth is that some of our greatest accomplishments spring from trials we would’ve evaded, roles we would’ve dodged, and callings we would’ve sidestepped if given the choice.

The heart of man plans his way, but the LORD establishes his steps. (Proverbs 16:9)

Bigger Dreams for My Kids

God’s ways are not our ways, and His thoughts are not our thoughts. (Isaiah 55:8-9) His plans are infinitely wiser, bigger, and better than anything our kids can imagine.

Though the details won’t be known until they’re older, here are a couple of dreams we know for sure God has for your kids and mine:

Why I Dont Want All My Kids Dreams To Come True

1. Faithful love

The little book of Hosea in the Old Testament reveals with crystal clarity that God’s most fervent desire for His people is that we would love Him faithfully. This love includes aspects of both covenant and affection, much like the love we experience within marriage. He commands our kids to love Him (Matthew 22:37), but He also wants them to want Him and to enjoy Him (Psalm 42:1-2; 73:25).

2. Fruitful labor

We don’t know the specifics right now, but we can be sure that God has some kind of work for our kids to do, whether it’s in the home, in the workplace, in the community, or in ministry. As long as they’re alive, it’s for the purpose of worthwhile and fulfilling Kingdom work He has planned for them. (Philippians 1:22)

Let Him Call the Shots

Mary, the mother of Jesus, is a great example of one who lived in full submission to God’s dream for her life. When faced with news of an unexpected pregnancy that tore to shreds the plans she had made, her simple response was, “I am the Lord’s slave. Let it be done to me according to Your word.” (Luke 1:38)

How can we encourage our kids to follow in Mary’s footsteps, making God’s plan their priority?

1. Train them to view God properly.

He’s not a disinterested bystander, nor is He an unrelenting tyrant. Instead:

• He is a good Father and a loving Creator, and as such He can be trusted with our best interest.
• He is all-knowing and infinitely wise, so He can be trusted to know what’s best for us.
• He is a faithful Shepherd who can be trusted to lead us in the path we should go.

Getting to know Him intimately through Bible study and prayer will illuminate God’s character to your children.

2. Submit to God yourself.

Your example is one of the most powerful influences in your child’s life. Consider how you handle it when your plans go awry. Do you complain, perhaps even becoming angry? Or do you accept that God may be redirecting your path? The more open-handed we are with our personal agenda, the more room we leave for God to be in control.

3. Pray daily together for guidance.

When you pray with your kids at the start of each day, make it a point to ask for His direction. Not only will He honor your request and lead you in that day (Proverbs 3:5-6), but you will also be making a powerful statement to your kids that God is in charge of our days, and that He should be consulted.

I think I would’ve made a good umpire. Maybe even a great pilot or conductor.

But with maturity I’ve learned that the very best thing to be is what God wants me to be.

(So you can rest easy, Mr. Lasorda.)

How about you? Did your childhood dreams come true? How do you feel about that? What thoughts do you have about your kids’ dreams coming true?

Original article and pictures take www.intoxicatedonlife.com site

Why I Don’t Sell Essential Oils

Why I Don’t Sell Essential Oils

Here is why I don’t sell essential oils.

I’ve been using essential oils for five years. I use them almost every day, and I absolutely love them.

But even though a lot of bloggers sell essential oils, I don’t–and I likely never will.

It is not uncommon for me to be asked to sell essential oils under one of my blogging friends. I respect many of these ladies who sell oils, but here is why selling essential oils isn’t for me:

1. Selling isn’t my passion.

Writing is. Sharing information is. Connecting with you is.

Do I ever sell things on this blog? Well, yes, I do. I sell eBook bundles twice per year as well as my own eBooks, and I occasionally promote products from other bloggers and businesses, but selling on this site is not my primary income stream.

One reason I love blogging so much is that I can still make an income from home without my readers having to spend a penny (you can read about my six income streams here). If I were to rely on selling essential oils, that would not be the case.

2. I don’t like pushing just one brand.

If you follow me on social media–especially on Instagram, where I give a more personal peek into my life–you might have seen me use the hashtag #notbrandloyal.

I honestly despise brand wars of all sorts. I prefer to call myself people loyal as opposed to brand loyal.

It wasn’t long after I began using essential oils that I came to realize there is a huge rift between two major essential oils brands.

There are some brands that also claim they have the best of the best oils on the market. I simply do not believe it’s true that there is only one essential oils brand out there that meets the needs of every single family.

For a long time, I remained silent on the issue, but about six months ago I finally decided to make my thoughts about this public in my “essential oils wars” post.

Whenever I hear brand reps speak poorly of another brand, it’s a huge turnoff for me.

3. I am not a health and wellness expert.

While I do write about a variety of health and wellness topics on this site, I strive to do so from personal experience and research with cited sources. As a former journalist, I see no wrong in me writing about these topics, with the disclaimer that I am not an expert.

However, if I were to sell essential oils, I would feel obligated to spend hours researching and training to make sure I was an expert in the proper usage of essential oils.

Even though I feel comfortable and confident in using essential oils myself and in using them with my family, I would not want to sell a health and wellness product to others unless I were one hundred percent equipped to answer all of their questions.

And, at this point in my life, I simply do not have time for the training I would need to feel qualified enough to do so.

You can learn more about the healthy benefits with the current Herbs and Essential Oils Super Bundle!

4. I actually enjoy supporting others.

I have many friends who sell essential oils. These are ladies whom I highly respect.

Along with my blog sponsor, Laura, I have several real-life friends who sell essential oils–including our mother’s helper–and I have many other blogging friends who sell them as well.

I am fully aware that I could be making more money by selling essential oils on my site than by referring my readers and friends to others who sell them. But, quite frankly, I do not care.

The Lord has provided for our family’s needs in other ways, and I am excited to be in a position to help grow other moms’ businesses as well.

5. Staying sane for my family (and myself!) is more important to me than turning a profit.

Hold onto your seatbelts for this one: I’ve been told I could be making upwards of $30,000/month just on selling essential oils, based on the size of my blog platform.

But you know what? Life is more than money.

My goal is life is not to get rich; it’s to please the Lord and glorify Him.

When I was a teenager, I had the following quote taped to the chest of drawers beside my bed: “Only one life will soon be passed. Only what’s done for Christ will last.”

Right now, I know that I would not be being obedient to God’s calling on my life if I were to sell essential oils, and that is the bottom line.

Over the weekend, I stumbled across a blog post written by a woman who had just given up her successful essential oils business. Why had she? Her business was stealing time and joy from her family life.

This post helped solidify what I’ve been thinking for years: There is only so much of me to stretch, and there is none left right now.

This blogger, Denise, is currently healing from adrenal fatigue, which can be brought on by stress and overcommitment. I am recovering from adrenal fatigue right now as well, and her post resonated with me completely.

Please do not hear me say that every person that sells essential oils is not living in God’s will. To the contrary, God may be calling some of you to sell them.

Maybe the thought of running a blog or writing a book might send you into major stress-out mode, but you would be amazing at selling something like essential oils! Everyone needs to make a living for their family, and I see no wrong in selling something like essential oils to do so–if it’s what God is calling you to do.

But I know for a fact that this is not His will for me right now, and I want to walk in obedience to him.

Besides blogging and my role over at Ultimate-Bundles, I am finishing up a book proposal. These things alone are already more than overflowing my plate.

If I were to take on more, I would be neglecting my family and my health. I have been there, done that with other projects. I don’t want to do it again.

If you want to see why another blogging friend of mine has decided not to sell essential oils, check out Crystal’s post!

What Essential Oils Brand I Really Use

I’ve mentioned often that I love using essential oils, but I have not ever formally revealed which brands I use. Until now.

I strive to be completely transparent with you all, so I want you to know that I primarily use DoTerra oils and Plant Therapy oils. Even though I don’t sell essential oils, I have friends who do.

Personally, I started using DoTerra when Laura started sponsoring this site about two years ago, and I fell in love with many of their blends–namely Serenity, DigestZen, Deep Blue, On Guard, and Breathe.

I feel good getting my oils from Laura because her passion is in health education. Her background is actually in health, nutrition, herbs, and wellness.

Selling essential oils allows Laura to achieve her dreams of educating others about natural wellness while also staying home with her children.

One thing that sets Laura apart, for me, is her focus on safe practices. Some reps encourage the liberal oral usage of essential oils, but Laura is much more conservative with this. I also just love her positive and non-pushy attitude!

But I also love and use Plant Therapy oils. One of my local friends sells Plant Therapy, and she turned me onto them.

I feel like Plant Therapy oils are also of a good quality. They are extremely affordable compared to many other brands.

I really respect Megan because she is educated in both conventional and natural methods of healing. She has worked as a registered nurse for many years. Plus, she is a childbirth and postpartum educator and nutrition teacher.

Over the years, I have also tried Aura Cacia, NOW brand, and Young Living. But if you were to come check out my oils stash, you would see mostly DoTerra and Plant Therapy oils.

This is not to say that other brands are not good. However, I want to be honest with you all on which brands I actually use right now.

Do you want to learn more (much more!) about using essential oils and herbs in your home? The Herbs and Essential Oils Super Bundle is available for 6 days only! It includes $400 worth of handpicked resources for a whopping 92% off! Learn all about the bundle and see what’s included HERE.

But hurry! The sale expires on May 22nd!

Essential Oils Summit

If you are interested in learning more about essential oils, check out the Essential Oils Revolution.

The summit includes talks from 31 essential oils experts!

You can read more about the summit here.

People all over the world are scrambling to find alternative solutions to their health problems. Essential oils are the hottest trend toward discovering health–a trend that’s here to stay. Find out why at The Essential Oils Revolution.

Do you use essential oils? What brand essential oils do you use?

Original article and pictures take thehumbledhomemaker.com site

Why I Don’t Make Broth in the Crock Pot

Why I Don’t Make Broth in the Crock Pot

I’ll get right to the point.

I think it’s a fabulous idea to make homemade bone broth in the crock pot. But that doesn’t work for me and here’s why:

My crock pot only makes 3 quarts of broth at one time.

(It’s a 6-quart crock pot, but after the bones are strained out, the amount of broth only ends up being about 3 quarts.)

Instead of a crock pot, I make broth in my big stock pot, which makes almost 2 gallons at one time! (The same is true for applesauce. It absolutely doesn’t save me time to make a crock pot full of applesauce when I can make many quarts in my stock pot in much less time.)

My food prep mantra: Go big or go home.

Except that the food prep happens when I already am home. So…

Go big or go bigger.

Indeed, my stock pot makes almost three times the amount of broth (or applesauce) at one time compared to my crock pot. Since broth simmers slowly for several hours no matter what I cook it in, efficiency tells me to always use my stock pot.

In addition to this, I typically make two huge batches of broth in one day to make the most of my chicken or beef bones. I make one batch of broth when I’m cooking a couple of chickens. Then I strain the broth to put into jars, pull the chicken off the bones, and throw the bones back into the pot to make a second batch. In both batches, I throw several pounds of onions, carrots, and leeks. I get almost four gallons of broth in a day when I do this! (Read the following links for specifics on how I make Chicken Broth and Beef Broth.)

This process gives us enough broth for soups and other recipes for about two weeks. It is awesome.

A Side Note: I Make Orange Chicken or Beef Broth

Let’s talk for a moment about all those veggies I cook into the broth. They get ridiculously mushy after cooking for so many hours, so I just blend them up and stir them back into the broth for added nourishment. You know what this means, don’t you? This means that my broth always turns a beautiful orange color.

A word to the wise:

If you follow this example of cooking and blending carrots/onions/leeks/celery/spinach into your broth, turning it a beautiful orange color – I suggest that you inform your family about the contents of the pretty orange liquid you’ve placed in jars in the fridge. Otherwise they might say, “Can I have some orange juice?” and you might absentmindedly say, “Sure” before you realize you don’t actually have any orange juice. And then your kid will take a big swig of chicken broth and almost puke.

Hypothetically.

It could happen I think.

I have no idea why my youngest won’t touch orange juice anymore.

Back to talking about the Stock Pot Broth Making Method

Now in a few years when all these strapping teenage sons of mine have left the nest (sniff) and I no longer need pounds and gallons and cases of food like I do now, might I go back to using my crock pot to make broth again?

I haven’t decided. I like efficiency. Broth freezes just fine, so I may always use the stock pot for broth-making to avoid having to make the mess as frequently.

And the truth is, I’m not even sure I remember how to make less than 16 quarts of something at once. We may enjoy a lot of leftovers (or company) until I can figure that out.

In the meantime,

This is why I don’t make broth in the crock pot.

How do you make your broth?

Original article and pictures take heavenlyhomemakers.com site

Why I Chose Dropi Cod Liver Oil

Why I Chose Dropi Cod Liver Oil

Since the upset this past fall, when the report Hook, Line, and Stinker! The Truth About Fermented Cod Liver Oil was released, many people have been uncertain what they should do about cod liver oil.

Upon first hearing of that report, I dismissed it — can’t be a real issue, I thought. I’d been a loyal purchaser of Green Pastures for years, and had recommended them many times. I was sure there was nothing to it all.

But, I looked into it more, and discovered — unfortunately — that there was a legitimate concern. Read my take on all of the controversy. Plus, my original follow-up on how to choose quality cod liver oil.

Of course, since then, Green Pastures has completed independent testing and has responded to all of the allegations made. Today, I’m going to look at all of that and give you my final word on what I think, and what we’re doing now.

The Response

Essentially, Green Pastures has stated that they do, in fact, use Alaskan Pollock and not the Gadus Morhua, or true cod, and that all of their analyses are in line for that type of fish. They use “…human food grade cod and Pollock livers from the Alaska Fish Processing Industry.” (This is from a report issued via email.) Some have concerns about using fish or livers from Alaska due to radiation issues.

They also acknowledged that the free fatty acids in their products were high, although they claimed that this was not a marker of oxidation because peroxide values were low (typically both would be high in the case of primary oxidation). However, from reading other sources, I have gathered that testing for oxidation in fats is rather tricky, so one person’s opinion on this cannot necessarily be trusted. In an expert report Green Pastures released, the researcher stated:

I would suggest testing anisidine and TBAs at the same time to verify the secondary oxidation products in you products. Bottom line, the FFA test for your product is not a good indicator of oxidation.

I don’t know that the suggested follow-up tests were ever done, but it seems to me that secondary oxidation is still on the table — the researcher is only saying that free fatty acids (FFA) alone were not an indicator.

Ultimately, I feel like Green Pastures only addressed some of the questions that surround the product, and the scientific analyses we have (at least half of which were performed by researchers who have been working for/with them for years) are not adequate to address the issues that were raised.

So, I personally will not be taking this product, and haven’t since the information first came out a few months ago.

What to do About Cod Liver Oil

What now?

I do believe in the power of cod liver oil. I do think it is an excellent supplement. Green Pastures has been the “go to” company for a long time in the real food world. So what are other, safe, healthy options?

As soon as I found all of this information on fermented cod liver oil a few months ago, I began looking for new companies and better options. I wasn’t interested in the many more “mainstream,” lower cost types of cod liver oil, which had standardized levels of vitamins and which were refined. No, I was interested in finding the highest quality company, that was transparent about their production methods, that produced an unrefined oil, and that used the “newer” methods for producing cod liver oil (specifically, cold-pressing).

After much searching, I found Dropi Cod Liver Oil.

Dropi is an Iceland-based company, that catches true cod when they are in season, and uses a cold-pressing method to extract the oil safely and naturally — and quickly, so it’s fresh. Vitamin levels vary naturally throughout the season, so they publish an expected range and not exact numbers. They don’t refine the oil at all.

The fish are caught in the oldest fishing spot in Iceland, in a sustainable manner.

Dropi cod liver oil is packaged in dark glass bottles and refrigerated. They offer a liquid, and a capsule. The capsules are made from fish gelatin! (More about the product.)

Out of all the companies I looked into — and I looked into several — this was the one that impressed me most. They were extremely willing to answer questions when I contacted them, and sent me quite a bit of information.

Dropi cod liver oil is just now being imported to the U.S., which is pretty exciting. It wasn’t even available when I first talked to the company.

But, it’s the one I’ve been taking for a couple months now. The one I trust for my family.

We’re only taking 1/4 – 1/2 tsp. per day, which is, I believe, enough — it’s meant to be a supplement, not replace a healthy diet. Dropi even gives this advice on their website.

Here’s where you can buy it.

If you choose capsules, and take 2 per day, you’re looking at $15 per month (not bad!), per person. They also have a liquid (which has a very mild flavor), 220 ml, or about 7.4 oz. At 1/2 tsp. per day, that would last you about 3 months, and the price is $48 — so about $16 per month. Both are very affordable, and the liquid is even more affordable if you’re taking smaller doses. I think Dropi cod liver oil is ultimately a good deal, and it has proven very beneficial to my family’s health over time.

This is one of the “moderate” supplement expenses for me. Probiotics are much more expensive; vitamin B-complex and vitamin C are less expensive.

Do you take Dropi cod liver oil (or another brand)? Have you decided what to do about the controversy?

Original article and pictures take modernalternativehealth.com site

Why I Avoid Soy

Why I Avoid Soy

Welcome to this month’s edition of Healthy Homemakers!

Today’s post may be controversial for some, but I feel like I would be doing my readers a disservice not to post it.

I want to tell you why I avoid soy–and why you might want to consider it as well.

“But I don’t eat soy,” you may be thinking.

Actually, I venture to guess a huge majority of Americans eat soy at some point every day.

And I feel like it’s dangerous.

A few years ago, soy seemed to be a popular health food option. Full of protein and thought to reduce cholesterol and some forms of cancer, soy milk, yogurt, burgers and a plethora of other soy-substitute foods came on the market.

I remember eating soy yogurt pretty frequently while pregnant with my firstborn. I felt so healthy.

But in the last couple years I’ve become more wary of soy.

But Asians eat tons of soy, and they are known to be a healthy ethnic group, right?

Well–right…and wrong.

The soy most Americans eat is processed. Asians primarily eat fermented soy, which reduces the harmful components of soy.

There is a TON of information out on the web about soy. I highly suggest starting here, with Dr. Mercola’s extensive articles on soy.

But why do I personally avoid soy?

1. It’s one of the top GM (genetically modified) crops. Food advocate Jeffrey Smith names 65 GMO health risks—including toxins, allergens, carcinogens, new diseases, antibiotic resistant diseases and nutritional problems—in his book Genetic Roulette: The Documented Health Risks of Genetically Engineered Foods. You can read my post on GM foods here.

2. Dr. Mercola goes into great detail about all the harmful effects of soy, but the main one I consider is that soy is a hormone disruptor. Its components sometimes mimic and sometimes block estrogen, which can cause infertility and breast cancer (and who knows what to little boys exposed to high levels of estrogen!).

3. Soy in small amounts might be fine. The problem is, Americans simply DO NOT get soy in small amounts. Put down the computer. Go look in your fridge and pantry, read the ingredient lists on your foods, and you will see what I mean. If you eat any processed foods at all, you are probably consuming soy.

Consider this list of foods that contain soy (most–if not all–conventional, non-organic brands of these items contain it):

• cooking spray
• canned tuna
• pouched salmon
• chips
• cookies
• bread
• tortillas
• salad dressing
• other condiments
• crackers
• chocolate chips
• candy
• pasta sauce
• baking mixes
• the list goes on and on and on!

Had you ever considered the massive amounts of soy in American foods? Do you try to avoid it? Why or why not?

*Disclaimer: This post is simply my opinion after spending hours of research. I encourage you to do your own research and come to your own conclusions about soy. Here are some resources I’ve found helpful:

Mercola (this link takes you to a TON of articles)

If you liked this post, you may also like my Healthy Homemakers posts on GMO Foods and homemade disinfectant wipes.

Disclosure: This post contains an affiliate link. Thank you for supporting this site!

Original article and pictures take thehumbledhomemaker.com site