I just got home from the store, and the produce department is bursting with summer fruit, all much less expensive than last week. Peaches are in; watermelon is in; cherries, strawberries, and grapes are cheap. As soon as I finish this blog, I'm going to wash fruit and make a fruit salad. Half will be for us, and half to take with a casserole to friends who are sick this week.
While I was picking out my fruit, I saw a mom with two small children. One of them was whining - loudly. I smiled at the mom and said, "Has anyone told you today that you're doing a great job as a parent?" Her eyes lit up and she just beamed. I went on, "My youngest is starting high school next year. These years go by so fast." "I know," she said, and we both went on with our shopping.
By the way, I didn't mention that her little whiny one was saying over and over, "I want an apple. I want an apple." The mother of a child who is begging for fresh fruit is certainly doing something right!
My son's summer job is life guarding. This is his fifth year working at the pool. Yesterday he made his first rescue of the season. A 5th grade girl went down the slide into deep water and couldn't swim.
When he came home from work I saw two red spots on his chest where he had missed rubbing sun screen. That introduces today's blog.
Last summer as I was first reading about the Blood Type Diet, I saw that while Os are less prone to most cancers than other blood types, we are more prone to melanoma. I don't need to nag my life guarding son about using plenty of sun screen - they talk about that subject at every training session. I did decide to increase my daily use of sunscreen. I bought a tinted moisturizer with sunscreen for my face, and a moisturizer with sunscreen for my neck and arms.
Toward the end of the summer there was a line in one of Heidi's columns about sunscreen causing cancer. WHAT!?! I went to the internet and read enough to stop using the sunscreen moisturizers. I put the subject on the back burner for the winter, but the approach of summer has forced me to reexamine the topic. I'm going to urge you to do your own internet research. It's very controversial, and I'm just going to scratch the surface in this blog.
It turns out that there are physical sun blocks and chemical sun screens. The sun blocks are zinc oxide (which all of the web sites consider safe) and Titanium oxide (only 1 website I read cast aspersions on titanium oxide).
The chemical sunscreens are: benzophenone-3 (Bp-3), homosalate (HMS), 4-methyl-benzylidene camphor (4-MBC), octyl-methoxycinnamate (OMC), octyl-dimethyl-PABA (OD-PABA), and butyl-methoxydibenzoylmethane (B-MDM)
There has been research in Europe that has linked 5 of the chemical sunscreens with cancer. The researchers observed that they "behaved like oestrogen in lab tests, making cancer cells grow more rapidly." I asked Dr. D'Adamo and he confirmed that some substances in sunscreens have "shown to act as xenobiotic estrogens."
It is the chemical sunscreens that have made the 30, 40 and 50 SPF sunscreens possible. It is the chemical sunscreens that are used in water proof and sports sunscreens. All of the grocery store brands are chemical sunscreens. I found one physical sun block at my health food store. There are several brands available on the internet.
Here is what I plan to do for the summer. For mid-day water activities, we will go ahead and use high SPF sunscreens. For hiking, biking and non water activities we will use only sun blocks. No more chemical sunscreen in makeup or moisturizer for me!
One thing I'm learning is that if I let myself get frantically hungry, I am tempted to grab whatever is close. Knowing how bad an avoid will make me feel, I drink water, eat sugar free peppermints, and make myself wait. But once that point of frantically hungry is reached, a reasonable amount of beneficial food does not satisfy, and I eat too much. Feeling stuffed with beneficial food is not nearly as uncomfortable as feeling stuffed with junk, but it still feels stuffed.
When we get out of church I am really hungry, and I want lunch NOW. But lunch is at least 20 minutes away. I have started putting a bag of walnuts and a bag of figs in the car on Sunday morning. As soon as we get to the car I get a snack. By the time we get to a restaurant and order our food, I am ready to eat, but not desperate. When I first started doing this my family teased me, now they say, "Mom can I have a handful of your walnuts?"
Yesterday we ate at a Chinese restaurant with friends. I ordered beef and broccoli with steamed rice and without the sauce. It was delicious, however, it came with an eggroll and I just love eggrolls. Since I've been recently reminded that cabbage is neutral I decided to eat the eggroll, though it was likely that the crust contained wheat and that it had been fried in an avoid oil. With the first bite I knew it was worse than that. There was pork in this eggroll. I should have put it down, but I did not. I tasted eggroll all afternoon.
Food is deeply linked to fellowship at church functions. During my health nut years, I could hardly ever find much to eat that wasn't highly processed. Now, on the Blood Type diet it's even worse - I can't even eat the little cheese cubes on the fruit and vegetable trays. But, there always seems to be an abundance of donuts, chips, cookies, and soda.
Yesterday morning someone brought chocolate peanut bars to our Bible study. It was easy enough to politely decline. Peanuts are avoids for Type Os and I've been very allergic to chocolate since I was 8 years old. It made me smile, however that as the plate went around the room almost everyone made a joke about how fattening the bars were or how their doctors would not approve. The most poignant comment of all came from our teacher as the empty plate was returned to the couple who had brought the snacks. "Blessed are those who hunger and thirst after righteousness, for they will be filled." Matthew 5:6
I am so encouraged by your comments. Here are just three from this week.
Carla says that she doesn't cook kohlrabi. She peals it, cuts it in sticks, and eats it raw with dip. My favorite vegetable dips are almond butter and tahini (sesame seed butter). Carla recommends a silken tofu dip, which I will try. (The memory of my first tofu test is fading). Carla's other hint is to lessen the strong flavor by covering the kohlrabi sticks in water in the refrigerator overnight. Would that leach out the water soluble vitamins along with the flavor?
Tonight we had breakfast for dinner: eggs, soy sausage (for the As) and jicama pancakes from a recipe by another Suzanne. The whole family liked the pancakes - yes even my husband. Next time I will have to make a bigger batch, because I only got two.
3 cups shredded jicama
Â½ cup rice flour
salt (or seasoned salt)
Squeeze shredded jicama between paper towels to remove excess water. Mix all ingredients in a bowl. Heat about Â½ inch of olive oil in a large skillet. The oil is hot enough when a pinch of batter sizzles. Form loose patties with the batter and fry until golden on both sides. Do not cover the pan as this will create too much moisture and the pancakes will not crisp. Because there is no potato starch, there will be less sticking, but you will need to add more olive oil to the pan as you cook because the jicama absorbs the oil. Be sure the oil is hot before adding more batter. This is the key to getting light crisp pancakes.
I cooked mine on a griddle, with the heat set to high. I poured a pool of olive oil on the griddle, waited until the oil was hot, then put a patty of batter in the oil. When it was time to turn the pancake, I poured another pool of olive oil.
Lila wrote that a Bible verse led her to the Blood Type Diet. She is struggling with some health issues, and remembered the verse "for lack of knowledge, the people perish." That started her reading and studying. When she read ER4YT it rang true.
I'm trying to keep an open mind about kohlrabi and turnips because they are both beneficial. I tried turnips several weeks ago and they did not make a good first impression. They had a strong taste, and I ate them reluctantly.
Joan wrote saying she had tried kohlrabi for the first time and had liked it cooked with lamb. I couldn't find kohlrabi in my stores until this week. I bought some and cooked it together with chicken, carrots, and onion.
When I first tasted it I thought, "Kohlrabi either tastes just like a turnip or my produce manager doesn't know the difference and sold me turnips of a different color." After one bite, my husband picked out the onions and carrots and left the kohlrabi for me and my son.
I took a bowl of the left over kohlrabi to school one afternoon when I knew I would be working past dinner time. Surprisingly it tasted less like a turnip. Not bad. This morning I mixed the last of the kohlrabi with some mozzarella cheese. It didn't taste like a turnip at all. In fact I rather enjoyed it.
Now the question is - does fresh kohlrabi taste like turnips, but leftover kohlrabi taste good?
Do both kohlrabi and turnips lose their strong taste over time? (If so I can cook them one day and serve them the next.)
Am I getting just getting used to a new taste?
I guess the only way to find out is to buy more turnips and kohlrabi.