Mother’s Day weekend was wonderful. I got to spend two days with both of my children. It was DD’s first Mother’s Day. It was Baby Dedication at their church, where parents of 14 babies dedicated themselves to raise their children according to the Bible, teaching them about the love of Jesus.
In the course of the weekend, the family did a lot of BTD eating and BTD exercising. BC is not ready to go to a restaurant yet. While he is likely to fall asleep in the car, there are no guarantees that he will sleep in a noisy environment. If he wakes, ready to nurse, that ends DD’s enjoyment of her meal. So we looked up menus on the internet, and ordered takeout. Saturday night we had Mexican food and Sunday lunch we had fresh seafood. It is encouraging to me to see family members making conscious choices about what they eat.
DD is being careful, eating all beneficials and neutrals. Even some beneficials and neutrals aggravated BC’s colic when he was a newborn. Now that he is 2 months old, he is able to tolerate his mother eating a wider variety of foods than he could in the early weeks. Our Strong Son made good choices on Mexican food, but chose fried fish over grilled. He said with a smile, “My philosophy is be careful what I eat during the week, and splurge on the weekend.” I can’t argue with that for a healthy young person. Far better to have that attitude about the BTD than to say “This is too hard” and quit altogether.
SS decided to train last winter for a triathlon. He has now done two triathlons, and been very competitive. He went for a long run, while DD and I did an exercise video in the living room. There were lots of squats and lunges in the video, and I was modifying quite a bit because squats and lunges often make my knees hurt.
My body naturally wants to do squats and lunges wrong. Whether it is physiological or whether I learned incorrectly; I don’t know, but when I do either a squat or a lunge, my knees go in front of my toes. Since my husband’s back surgery almost 30 years ago, he constantly reminds me to keep my back straight. If I literally keep my back straight doing a squat, my knees extend over my toes.
After we exercised, I asked SS about squats and lunges from his Physical Therapy perspective. Using his hands he demonstrated the joint action of knees when doing a squat or lunge correctly (lower leg bone perpendicular to the ground and knee never extending over toes) and incorrectly (knees go over toes). He described an incorrect squat or lunge as putting sheer force on knee cartilage.
He encouraged me to develop the muscles in my legs and retrain myself to do squats and lunges correctly. DD added that she naturally did them incorrectly as well, but had retrained herself. Here is what they advised me to do.
• Keep my weight far back on my heels.
• Practice as if I am going to sit in a chair. Back straight, weight on heels, lower leg bone perpendicular to the floor.
• Do wall squats, increasing the time I can hold the correct stationary position.
• Do wall squats with an exercise ball behind my back. This will let me practice the motion with correct form.
• For lunges consciously keep the front knee stationary with the lower leg bone perpendicular to the floor. Move only the back leg.
I can see that retraining is going to take some serious effort. My range of motion is really small when I do them correctly. SS assures me that as I practice and strengthen my muscles, my range will increase. He also tells me that learning to do squats and lunges correctly will help my patella femoral condition.
I wondered aloud whether I caused the patella femoral by doing squats wrong. He didn’t want to speculate about that - he is more interested in my learning to do them right. Sheer force on my knee joints is graphic - and highly motivating - language.
When I go out for Asian food, my first choice is Beef and Broccoli. Both the beef and the broccoli are beneficial for me. I occasionally try Pepper Steak on a buffet line, but I have found that the peppers are usually almost raw. I just don’t care for raw peppers, so I eat the steak and leave most of the peppers behind.
I was reading something the other day about how packed with nutrients bell peppers, particularly red bell peppers are. It made me look at my food lists. Bell peppers are neutral and red bell peppers are beneficial.
That got me to thinking about pepper steak, so I bought one green and one red pepper at the grocery. My ideal pepper steak would have onions along with the peppers. The vegetables would be soft cooked, but not mushy.
Today I decided to see whether the pepper steak I had in my mind would taste as good in my kitchen. I had super lean ground beef left over from earlier in the week. I used that instead of steak. While the peppers and onions were cooking I remembered that I had Braggs Liquid Aminos in the pantry. I decided to use that as flavoring instead of soy sauce (avoid for me because of wheat) or tamari.
I mixed it all together in a bowl, and took a taste. Delicious. Even better than my imagination. It would be excellent served over brown rice or quinoa.
While this would probably not qualify as bonafide Asian fare, it is a tasty food combination and (with the exception of the neutral bell peppers) it is totally beneficial.
Passover is, by far, the busiest time of year for Orthodox Jewish families. I started out feeling worn out and tired before the holiday even began. I just haven’t been feeling my best. I suspect that the unusually cold winter we’ve just had may be one factor. Another suspected factor is a brand of rice cakes I’d been eating regularly. One of my children noticed the “may contain traces of wheat” warning on the label. I’d stopped eating them about a week before Passover, but it takes me a few weeks to fully detox from wheat, so I was still reacting when the holiday began.
My usual Passover routine is to make a lot of things from scratch. This enables me to avoid additives and “avoids” in foods as much as possible. I usually make my own mayonnaise from complaint oils and squeeze my own lemon juice. But this year, I couldn’t find any “Kosher for Passover” oils except for olive oil and cottonseed oil. I do use plenty of olive oil, but I also wanted milder flavored oil for mayonnaise and baking. It’s been several years since I’ve been able to find walnut oil, but this year I couldn’t even find any grapeseed oil! I’ve tried making mayonnaise from 100% olive oil in the past and I didn’t like the flavor.
The main reason I make my own mayo is to avoid the cottonseed oil, which is an “avoid” for all blood types. It’s also not classified as a “food crop” and may contain pesticides not permitted on other food oils. I’ve been avoiding cottonseed oil for decades, long before I knew about BTD. But, I wasn’t willing to have a mayo-free Passover, and if I was going to have to have cottonseed oil mayo anyway, I might as well save myself some work and buy it ready-made.
I also decided to purchase lemon juice this year instead of buying a huge sack of lemons. There are preservatives in there, but it was cheaper than buying lemons and WAY less work. I may do this again next year; I’ll see how my finances and energy levels look going into Passover.
This is the first year that Leah wasn’t home for Passover, so I ended up over-buying some items. Normally, I’m good about staying away from the sugary desserts and leaving them for the kids. But with one less child eating them, nobody seemed to notice or mind that I was eating some chocolate macaroons every day. I just let myself get into lazy habits.
In previous years, I’d been very good about staying away from my “avoids” except for the oat matzah and a specified small amount of each sugary treat for the first day or two. This year, I let myself get into the habit of eating sugar every single day, and continued for a day or two after the holiday ended. I even started putting brown sugar in my yerba mate!! During the year I use blackstrap molasses, but that’s not available for Passover- so I should have drunk it unsweetened.
I’ve been back to my usual diet and I’m starting to feel better. But I’m nowhere near 100%. I’m mad at myself because I know this was completely preventable
Los alérgicos sufren más problemas de sueño que el resto de la población. ¡Ponle remedio!
Como cada año y con la llegada de la primavera, las alergias afloran. Pero además de los síntomas particulares (rinitis, estornudos, irritación ocular…), los que padecen de alergias también sufren de insomnio, se acentúan los síntomas de estrés.
¡Depuren su estilo de vida!
De acuerdo a la medicina tradicional China, conforme envejecemos, hay acumulación de desecho residual que va ‘obstruyendo’ el paso de la energía causando una decaída de la inherente fuente de energía, los riñones, entre otros.
El primer paso a seguir es atender su ecosistema. Un organismo fuera de balance con daño gastro intestinal considerable, mismo que no permite la absorción adecuada de nutrientes, reflejado en desnutrición celular, mas NO sin embargo restricción calórica. Continuamente sentimos que se nos baja la presión o el azúcar, haciéndonos victimas del antojo de chatarra en su mayoría dulce y falto de nutriente, pero que a nivel neuronal, nos da la sensación inmediata de un estado de bienestar momentáneo, para luego caer en la depresión y la desesperación .
Los lineamientos del Dr. D’Adamo nos brindan la posibilidad de alcanzar un estado de balance no solo físico sino también emocional. ¡Mente sana en cuerpo sano!
Hagan uso de todo aquello que el Dr. D'Adamo ha diseñado para mejorar su digestión, tomando en cuenta la fisiología individual:
La Boswellia, también conocida como "Incienso de la India" es una hierba que se utiliza comúnmente en Ayurveda, la medicina tradicional de la India. La boswellia es un árbol de ramificación en las regiones secas y montañosas del país. El árbol produce una resina, extraída y purificada para propósitos medicinales y trata una amplia gama de condiciones. El extracto se ha utilizado durante miles de años en la India debido a la creencia de que da longevidad y salud a los elefantes, y por ende la boswellia hace lo mismo para los seres humanos.
Tradicionalmente, la boswellia se ha utilizado para tratar afecciones como la diabetes, de la piel y enfermedades de la sangre, fiebres, trastornos cardiovasculares, trastornos neurológicos y reumatismo, pero es mejor conocida por sus resultados positivos en condiciones inflamatorias. Las investigaciones indican que el extracto de boswellia puede ayudar a retardar o detener el deterioro del tejido de cartílago y de coyunturas en pacientes que padecen osteoartritis reumatoide obteniendo mayor movimiento con reducción de dolor y rigidez. A diferencia de medicamentos que contienen ibuprofeno, la boswellia puede tomarse durante largos períodos sin causar malestar estomacal o secuelas a la salud.
El Dr. D'Adamo ha utilizado la boswellia en su clínica por años. Diseñó Phloxicin ™, para modular la inflamación, que incluye la boswellia, así como la L-histidina, un aminoácido que alivia el dolor asociado con la artritis crónica y el resveratrol, con propiedades antioxidantes y actividad antiinflamatoria en apoyo al dolor y rigidez del desgaste articular.
El asma, enfermedad crónica afectada por la inflamación. El efecto de la Boswellia en asma es sumamente alentador, dadas sus propiedades antiinflamatorias. También en casos de inflamacion intestinal, la colitis ulcerosa y la enfermedad de Crohn — la boswellia reduce la inflamación gastrointestinal y el daño de tejido. Estas enfermedades se caracterizan por inflamación crónica intestinal y del tracto digestivo. La boswellia reduce el daño y la inflamación al disminuir el número de células que contribuyen a dicha inflamación, por medio de fomento célular para dicho proceso coadyuvando al tratamiento de enfermedades inflamatorias crónicas.
No hay que formar parte de la estadística, el alto porcentaje de a quienes repercute sin duda la falta de descanso reparador, de los alérgicos que se levantan cansados y sin energía. Las alergias son uno de los males de nuestra era; por eso es tan importante hacer todo lo que esté en nuestras manos para evitarlas.
Los lineamientos de BTD son antiinflamatorios por excelencia y preventivos contra los múltiples factores de riesgo como la edad, el sexo, los antecedentes familiares de enfermedad coronaria precoz, niveles de colesterol, lipoproteínas, tabaquismo, obesidad, hipertensión, diabetes, sedentarismo, estrés y dieta con alto contenido de lectinas y elevado contenido en grasas saturadas, que vienen siendo el acontecer fisiopatológico de las enfermedades cardiovasculares entre otras tantas.
El Dr D’Adamo trabaja incansablemente en educarnos a prevenir el envejecimiento celular por medio de nuestra arma más poderosa que viene siendo la alimentación genómica personalizada o principios de nutrigenomix, en su creación magistral científica denominada SWAMI.
El “té rooibos” junto con muchos otros, viene listado, es excelente en el tratamiento de las alergias, ya que actúa como antihistamínico natural suave con la ventaja de que no produce somnolencia e induce a la relajación y bienestar. Swami le da a cada quien el valor de cada alimento, hierba o especie. Se desarrolló pensando en la prevención y el reseteo de la carga genética de cada individuo, pero un efecto secundario muy bienvenido es... ¡La pérdida de grasa corporal! Que esperan! Brindemos por la salud y el bienestar!
Quisiera hacer publica la labor incansable del Dr D Adamo por brindarnos las herramientas necesarias en dicho proceso de descubrimiento genético personalizado. Aquellos que radiquen en el México, particularmente el DF y quieran saber su estatus secretor, pónganse en contacto con migo, o simplemente hagan click en contact en el botón superior izquierdo dentro de mi columna mensual. Ya contamos con estudio de laboratorio 'in situ' ya que vía la tienda web, no se pueden enviar muestras. Gracias por su interés y entusiasmo!
I went to our local Farmer’s Market over the weekend. I’ve been craving kohlrabi, and the Farmer’s Market is the only place I can buy it. I found purple kohlrabi, and have been enjoying Kohl slaw all week.
I also bought Swiss chard. One of the venders must have had a surplus because the price was competitive with grocery store prices. Hurrah for supply & demand!
Every time I read about organic produce, I want to go organic. Then I go to the store, look at the prices, and back off. I would gladly pay a little more for organic. But when the price is two or three times as much, I have to evaluate whether the benefit is worth it. Being on a fixed income, the answer is usually no.
I wanted to buy carrots, but the best price I could find at the Farmer’s Market was $3 a pound. I picked them up and put them down. I couldn’t pay that much. The same with lettuce - a tiny head of Romaine was double the cost my grocery store charges for a large head.
My grocery store carries large beets - 4 inches or more in diameter. They take 45 minutes to cook in the pressure cooker. Then they have to cool down enough for me to peel them without burning my fingers. I can’t spontaneously decide to serve beets, I have to plan ahead and cook them early in the day.
The Farmer’s Market had a bin of organic beets that were about two inches in diameter. The price was reasonable, so I bought them. Oh they were wonderful. They cooked fast. They peeled easily. They were tender and delicious served with ghee and ginger.
I’m not sure whether they were exceptionally good because they were small or because they were organic, but I think it’s worth paying a little more for organic beets at the Farmer’s Market.
A friend got me to thinking about Easter traditions. From my childhood I have two memories. My grandmother who lived on the ranch did an Easter egg hunt for my cousins, my sister, and me whenever we were at her house for Easter. She had a big yard that was fenced in both front and back, to keep the cows away from her plants. There were lots of creative places to hide eggs - unless the farm cats found them first.
My father, who loved classical music, would search the newspaper for an announcement from a church that was going to perform Haydn’s Seven Last Words of Christ. Our family spent many a Palm Sunday or Good Friday surrounded by this majestic music. I haven’t heard it in years, so yesterday I looked it up on YouTube. As soon as the overture started, I could picture myself sitting beside my father in a dimly lit sanctuary.
When I had children of my own, I wanted to do healthy Easter Baskets. No marshmallow eggs with sugar and artificial coloring for this health nut Mom! I bought plastic eggs and filled them with raisins, little crackers, or peanuts. I also bought little windup toys and stuffed bunnies in place of sugary treats. We never encouraged our children to believe that the Easter bunny brought those baskets. The focus of Easter was the death and resurrection of Christ. The baskets were a gift from Mom and Dad.
One year the kids got up on Easter morning and ran into the kitchen to find their baskets beside their breakfast plates. There was so much excitement that we were almost late to church. I did not want treats and gifts to distract us from the greater importance of worship. So the next year I announced a change. Easter baskets would be on the table on Saturday morning. In our family Friday became a day of solemn recognition of the death of Christ on the cross for our sins. Saturday was a fun day for baskets of surprises. Sunday was a joyful day celebrating that Jesus has risen!
As the children grew up, the contents of the baskets changed. My son developed a chocolate allergy, and he was thrilled one year when I found a carob bunny for his basket. Toys were replaced by books or plaques.
This year I started a new tradition. I had a coupon from an online health food store for 15% off of my entire purchase. After I ordered the vitamins I needed, I looked through the grocery items. I found several things DD could eat that would be good for her and for her breast milk. BC had a bad reaction to a soy protein powder, but I wondered how he would do with soy nut butter and toasted soy nuts. I also found some alternate grains that would add calories in a healthy way. I went to Sams and got a package of walnuts - a beneficial food, but expensive for her budget. Instead of a basket, I put all of my “treats” in a box and delivered them when we went to their house for BC’s 1 month birthday.
Our son has inherited the family high blood pressure gene. Like his father and grandfather, he is very tall and very thin, but still his blood pressure was creeping up. This past year he went on a low sodium diet, which lowered his blood pressure, but not enough to keep him off of a low dose of blood pressure medication.
I began shopping for low sodium, Type O foods that would fit with his active outdoor lifestyle. I found individual packets of unsalted nuts. I found Bear Naked Granola with almost zero sodium and zero wheat. SS came to spend yesterday afternoon with us. I gave him his Easter gifts in plastic bags instead of baskets, but he enjoyed opening them just as much.
Today is Saturday before Easter. Our niece and great nieces are here. It will be a fun day taking pictures of the bluebonnets. Tomorrow we will worship. Christ is Risen! He is risen indeed!
Back on the 6th I noticed a new small spot near the left side of my nose that wasn’t there before. It looked like the start of a zit because the skin was raised and a little misshapen. I tried to squeeze it to get some of the “stuff” out but nothing happened. I put some Witch Hazel on it and went to bed. When I woke up the next morning, the whole left side of my nose was swollen. I felt fine and didn’t feel any pain unless I touched the inflamed area. I tried moist heat to bring the swollen area to a head but nothing changed. When I woke up the next day, the swelling had traveled up to the bottom of my left eye and down to my jaw. This was quite alarming! I still felt just fine but the vision in my left eye was slightly impaired and I was looking like Harry Potter on the left side of my face.
It was now time to see my doctor who prescribed an anti-biotic but also mentioned a remedy for just such an infection. “Wheat and sugar” he said. “Mix 1 table spoon of wheat flour with ½ teaspoon of sugar and add just enough water to make a paste out of the mixture. Smear it on top of the (now red) area and in 4-6 hours, a head will form as the mixture will draw out the infection”.
With nothing to lose I made the mixture and put it on the infected area. Low and behold about 5 hours later, a head formed and I could now start squeezing out some of the infection. It’s now the 17th and all of the swelling has gone away except for the main area of infection. The core finally came out this morning and I hope this means I’m almost done with this.
Anyway, with all of the bad things that wheat can do to you it’s nice to know that nature still has some surprises to keep you on your toes.
We had dinner at Bangkok 54, a Thai restaurant in San Antonio. It is near the home of some wonderful friends, and is one of their favorite places to eat. We’ve been there several times. The food is very good and everything is prepared fresh. It’s worth it just to read the seasoning guide in the menu which begins with, “0: No hot pepper added during preparation” and ends with “911 Hot: No explanation necessary.” I am cautious, and I always choose 1.
I have always eaten their beef and broccoli, but yesterday I had beef for lunch, so I decided to try something new. I chose Chicken with Ginger, and it was outstanding.
At the end of the meal one of our friends said, “Would anyone like to share a dessert?” Both of the men declined, so she looked at me. She knows I am gluten free and rarely eat desserts. “She said, “You should try this Suzanne. You will be surprised. It is made with brown rice and fresh fruit.” I was curious, so I said yes.
Our server brought an oblong plate. On one end was a scoop of rice. On the other end was a freshly sliced mango. My friend, who had obviously shared this dessert before, cut down the middle of both pushing both the rice and the mango towards the two sides of the plate. I watched as she speared a piece of mango with her fork, then scooped up a bit of brown rice. I followed her example it was an incredibly delicious combination.
I think the rice was prepared with coconut milk (which would be avoid for me), but it would be easy to substitute almond milk or some other neutral. I don’t know what kind of sweetener they used, but again, I could use agave or stevia.
It was such a treat to have a dessert. I’ll admit, I have almost completely stopped making desserts, even BTD compliant desserts. The children are grown. Plus I don’t want to sabotage HH’s success at lowering his blood sugar and keeping it low.
I’m thinking this kind of “good for you” dessert might be something to look forward to at the end of a meal once in a while.