When my first son was born, we were seeing a friendly D.O. for our family’s healthcare. My son was born in a hospital, which was not our plan, and I relied on our doctor to help navigate us through that experience. It was quite a brutal experience, actually, largely due to the prejudices the local medical community held toward homebirth families at the time. When I took my son in to our doctor for a bilirubin check due to jaundice, my doctor looked him over casually and said he was fine. When I asked about the lack of a more thorough exam, my doctor replied that he rarely has any concerns with homebirth families in his practice since, in his experience, they take responsibility for their health.

At the time I thought, “Well, gosh, doesn’t everybody?” I know now that not everybody does. I find that rather shocking, especially amongst my friends who run to their MD’s for every little sniffle, constantly taking OTC medications and prescriptions for everything under the sun. Always trying to knock out symptoms. Rarely inquiring into the origins of their discomforts. And always failing to take responsibility for their health.

One of the things I love about the BTD community is that we DO take responsibility for our health. We are some of the most informed, knowledgeable people I know, especially in the area of health and wellness. I am constantly amazed at our willingness to keep learning, not to mention putting it all into practice.

In case you haven’t yet heard, Dr. D’Adamo has reassembled an incredible new message board. There are several forums available and everyone is invited to share their experience with others, learn something new, and grow together as a BTD community. Here’s the link

Come join us...

P.S. Since you asked... Some of you have requested the Turkey Rice Soup I mentioned a while back so here it is:



Turkey Rice Soup is my favorite reason for cooking a turkey. I most often make it the day after Thanksgiving, or any day in which we are lucky enough to have turkey leftovers. It is an adaptation of my mother's chicken soup recipe.

First, I take the leftover carcass and place in a large stock pot and fill with water to make the stock. I add a few bay leaves and sometimes peppercorns and bring to a boil, then reduce to a simmer for about 1-2 hours. Any leftover meat usually falls off the carcass. After simmering, I remove the carcass and skin, and take out any large pieces of turkey meat.

While the meat is cooling, I skim the oil off stock and add about 1 to 2 cups of brown rice or brown and wild rice mixed (wild rice is an avoid for B secretors), 1 large onion, chopped, a couple chopped carrots and chopped stalks of celery, several cloves of sliced garlic,and about 1 to 2 teaspoons of celery seed to the stock pot. After the meat has cooled from the carcass, I cut that into smaller pieces and add that to the soup along with any other leftover turkey meat I want to add - usually lots because I like my soup meaty. Simmer until the rice and veggies are cooked, usually about 2 hours or so. Season with salt and serve.

This makes alot of soup! so I always freeze some for future use. It is great to have homemade soup on hand when feeling under the weather and all you have to do is heat it up.

Enjoy!

Kristin