This year, for the first time in my lifetime, American Thanksgiving and Hanukkah coincided. Thanksgiving is always the 4th Thursday in November, so it can range from the 22nd through the 28th, depending on what day of the week November 1st is that year. This year it fell on the 28th, the latest possible date.
Meanwhile, the Jewish calendar is a lunisolar calendar. Months always begin with a full moon, so we can’t have a “leap day” every 4 years without messing up the days of the month. So we get a “leap month” every few years. Most years have 12 months but leap years have 13. The whole cycle repeats every 19 years. This year is the earliest possible point in the cycle, when Hanukkah begins on the night of November 27th.
So, we have an early Hanukkah combined with a late Thanksgiving, making the two holidays overlap. Somebody coined the term “Thanksgivukkah” and it’s fun to use- so why not? We won’t get to use the word again until 2070, when Thanksgiving falls on November 28th and Hanukkah starts that night.
Thanksgiving has never had much special meaning to my family, or I might have resisted the silly term combining the holidays. Most of us were off from work and school for Thanksgiving, and we either got a free turkey or we got one on sale, plus the rest of the “traditional Thanksgiving foods” were readily available, in season, and on sale.
We’ve always been flexible about having the turkey another day that weekend if Thursday wasn’t convenient. When I was 10, we moved during Thanksgiving week, and weren’t ready to host a big dinner on Thursday, so we had the traditional foods on Sunday instead. The year my son was born, his Bris (ritual circumcision) was on Thanksgiving Day, so we had the turkey and trimmings on Friday night instead of Thursday.
I’ve never found Thanksgiving cooking to be that much more work than what I prepare for Shabbos every Friday afternoon- only I’m making a larger amount at once and using leftovers for Shabbos that week. I made brown rice the night before, and added raisins and apple chunks to the rice. I put onion and ginger slices on a foil pan, put the turkey on that, then stuffed with the prepared stuffing. I sprinkled dried dill over the bird, covered with foil, and put in the preheated oven. I uncover it in the last hour of cooking, basting every 15 minutes, so the skin gets crispy.
I also made a pumpkin pie with a rice and almond flour crust. The pie filling itself was a can of pumpkin with eggs, homemade rice milk, honey, and spices. I made cranberry sauce by combining 1/3 cup of raisins, 1/3 cup of unsweetened dried pineapple, cut into small chunks, with 2 cups of water and 3 cups of frozen cranberries. I let that simmer on low a long time and chilled before serving. I also opened up a can of jellied cranberry sauce, since Hannah prefers that to the homemade kind. When basting the turkey, I removed some of the cooking liquid into a small saucepan and thickened that with rice flour to make gravy. The final dish was simply steamed broccoli.
I’d originally intended to make latkes as another side dish, but I ran out of energy. We truly did have enough food without it. I’d made latkes the night before, and have made them several times since. We don’t need to have latkes EVERY day of Hanukkah!
For Halloween, my Mom bought a huge packaged of assorted “fun sized” chocolates to give out to trick-or-treaters. She didn’t want to be tempted to eat the chocolates, so she gave them to us.
At first, the kids gorged and I restrained myself. Instead of eating a candy bar, I mashed an avocado, added cocoa powder and agave, and enjoyed a bowl of 100% compliant chocolate pudding! But then the next day I caved and ate one “fun sized” Reese’s Peanut Butter Cup. It was OK, but not as tasty as I remembered; it’s now much too sweet for my taste.
If that one little chocolate had been my only indulgence for the month, I don’t think it would have hurt me. But there’s milk in those little goodies, and milk sets off allergic-like cravings in me. I had a hard time keeping myself from snacking on small amounts of cheese every day. Then, just when the cravings were almost under control, came Jack’s birthday, with the resultant cheesecake and dairy-heavy meals. I’ve had a hard time coming off the dairy since then; having a few slices of cheese for a bedtime snack, or topping off a healthy “salad and fish” meal with some cheese on a rice cake.
We had Jack’s birthday party yesterday, and most of the leftover candy went into the goodie bags. I baked the cake with spelt flour; which is so toxic for me that it’s not even a temptation. The purchased (wheat) pizza is finished; I didn’t eat any. It’s time for me to get back on track with healthy eating and detox from all the dairy and sugar I’ve managed to ingest in the past few weeks.
Today I’ve eaten clean all day, but I feel brain-fogged and tired and I still have a slight headache. I expect to feel better by tomorrow. I could have prevented all of this if I’d just been more careful with my diet in the first place. I KNOW better!
All this was started by one little “fun sized” candy. Not so much fun after all.
One of my big clients did a seminar on aging gracefully. My little company was involved with pre-publicity, handouts for the seminar, and photographing the event. There were five speakers from a Texas medical school. Of the five, three were fascinating, one was interesting, and one disagreed with everything I believe about nutrition.
The first speaker was a doctor who specializes in eye diseases of the elderly. He encouraged the audience to put a piece of graph paper on the refrigerator door. He said to look at it every few weeks, with one eye at a time. If you notice a spot where the lines appear wavy or disconnected, it's time to be evaluated for macular degeneration.
I was shocked but delighted, to hear this doctor endorse supplements. He said that C 500, E 400, Beta Carotene, Zinc, and Copper would not prevent macular degeneration, but would slow its process. Some patients, however, have not done well on Beta Carotene and Zinc. Researchers have found that Lutein, zeaxanthin, and bilberry have much the same effect on the eyes, but without the difficulties. Lutein and billberry are two of the supplements that my research led me to take after the sudden appearance in my right eye of a large floater.
The second speaker talked about frailty. Two elderly patients can come to the doctor with identical complaints. One recovers in a few weeks; the other declines and drops to a lower quality of life because of frailty. A lifestyle that includes exercise for 30 minutes 5 times a week was her recommendation to prevent frailty. She also cautioned against being either underweight or overweight, saying there was danger in both. She urged the audience to find out their BMI and keep it normal.
Speaker three was about Alzheimer’s research. I was taking pictures, so I could not take notes on the long words, but here is the big picture. Rapamycin is a drug that has been used for transplant patients, and shows promise in extending the lifespan of test animals. Recent tests have showed that it can reverse the progress of dementia in mice that are pre-engineered to get Alzheimer’s. The videos showing mice before and after rapamycin treatment in a learning situation were incredible. This speaker is part of a team proceeding with further studies and they are very optimistic.
The fourth speaker was a dietitian who prompted the government diet. All I could think of as I listened and took pictures was that if I ate according to the chart that she had on the screen, I would have stomach inflammation and year round allergies. I felt sorry for her and wanted to say "I've been on the Blood Type Diet for ten years and don't take any prescription medications, how many do you take". But professional photographers are not wise to interject themselves into events in that way.
While this was a free event, registration was required. Part of the registration process was alerting the planners to any dietary needs. I said I was gluten free. Though I had helped design a lunch box for the event, I was still wondering how they would feed 350 people in the amount of time allotted for lunch. At noon a sliding panel in the convention center was opened and there were tables piled high with lunch boxes. All the boxes had sandwiches, fruit, and a cookie. There were four choices: turkey, ham, vegetarian, and gluten free. Another table was filled with bottles of water.
I grabbed my gluten free lunchbox and joined some friends at a table. I found a turkey sandwich on gluten free bread, a banana, and a gluten free brownie I wrote a blog last summer about suspicious ingredients in gluten free products. I haven’t had a sandwich in five years, and this one tasted delicious. The bread had a good texture and flavor. The brownie was moist and chewy and wonderful in every way. I began thinking that I might reconsider my opinion about gluten free marketing. Two days later, as the bread and brownie worked their way through my digestive system, I became gassy. My poop (pardon graphic language, but if you are considering these products, you need to know) was sticky and hard to expel. I stand by my August blog. Dark Side of Gluten Free
The keynote speaker after lunch was the least technical of the five. He painted a picture of how attitudes and treatments for aging have changed over the years. He pointed to enormous advancements and hope for improving both quality and length of life in the future. Comments after the seminar were extremely positive. There are already discussions about this being the “first annual” event.
My son Jack turned 12 last week. He’s planning a party for his friends next weekend, but we had a mini-celebration at home, just for the family.
When he got up before school, he asked for pancakes for breakfast. Normally he has oatmeal or rice cereal, as it cooks up a lot faster and is less messy on busy school mornings. But it was his birthday so I obliged. I mixed together an egg, a cup of milk, a dash of salt, about a tablespoon of rice bran oil, and enough whole grain spelt flour to make it the right consistency. It occurred to me afterwards that I usually also add baking soda and some kind of sweetener to the batter, but he was happy with the taste and texture, and this was easier. I fried the pancakes in butter and served them with real maple syrup. There were enough pancakes left over for quick microwaving later in the week.
Dinner was planned out further in advance. He wanted 2 different kinds of pasta and 2 different kinds of sauces, and then Hannah requested that one of the pasta dishes be heavy on the vegetables, which Jack wouldn’t eat. I started out making the box of ziti. While it was cooking, I prepared the vegetable sauce. I peeled and shredded a few broccoli stalks, cut up mushrooms and onions very small, and used the vegetable peeler to make very thin slices of carrot. I sautéed all of that in the frying pan, then added water and tomato paste when the vegetables were fully cooked. I blended that with some ricotta cheese and about half the ziti. It was too large to fit in the casserole dish I’d intended to use, so I used a foil pan instead.
The other half of the ziti was mixed with ricotta cheese and tomato sauce- a very simple sauce consisting of tomato paste and water. He likes things simple. Both dishes of ziti got covered with mozzarella cheese and went into the oven. Then I started making the spaghetti. In my small pot I made a cheese sauce: milk, rice flour, and shredded cheddar cheese. Then I mixed the last little bit of tomato paste with hot water for the tomato sauce. We had enough food for 6-8 people, and only 3 of us were eating! The leftovers are being used for Jack’s school lunches.
The cheesecake got baked in the afternoon but was served last. I could have made a goat cheese cake, but I decided to go with the traditional cream cheese cake this time. I did substitute honey for the sugar called for in the recipe. We used real whipped cream for the frosting. I buy heavy cream in Trader Joe’s where I can get it from cows not given hormones and without any additives such as carrageenan. I whipped the cream with maple syrup and vanilla, and then added cocoa powder to a small portion of that. I put the chocolate whipped cream into a sandwich bag and cut a tiny hole in the corner, and then Hannah used it to make a pretty design on the cake.
Needless to say, I ate a number of avoids that night, and too many carbs. The same thing happened the next day when I ate leftovers. But I only ate the ziti with vegetables, and that’s finished now. The rest of the pasta I’m saving for Jack.
Since the Trehalose Complex supplement came out I have been using it for 6 weeks and then laying off for about 3 months.
I don't have any particular health issues to deal with but I want to keep ahead of any mis-folded proteins that might be building up.
I have read on the forums page about others experience when using Trehalose Complex having above average results and feeling much, much better. In my case it seems the Trehalose is fixing things and I get acne in odd places.
I may not know exactly what the Trehalose is fixing, but I sure know it’s working.
I went to get checked out by my Chiropractor on Friday because I was feeling a little off. Everything checked ok but afterwards he told me that there was someone he wanted me to meet. You see, I have been discussing health issues with him since he is a distributor for a supplement company. I recently was telling him about Trehalose Complex and that’s why he thought I should talk with this other person he knows that is “heavy” into cellular cleansing and activity. I thought to myself that I am so fortunate that I have access to Dr. D’Adamo’s audio lectures and books that have taught me so much. I obviously had made a solid impression with what I had explained and I am eager to see what this 3rd party might have to say.
I’ll let you know after it happens
I am a part of two groups of people who are in the news.
As an independent contractor, my business has picked up the pace this year. It's not that the economy is good. If you look at any indicator except the stock market, the economy is flat at best and perhaps shrinking.
While that is bad for people who need solid full time jobs - it is great for independent contractors like me. A company that does not want to hire someone full time to do their media work, hires me by the job. They don't have to pay me every day - just the hours I work. They don't have to give me vacation time or pay my health insurance. They just pay by the job.
I started out planning to work 20 hours a week - 30 at the most. The past month, I've come close to working a full 40 hour week. My husband is starting to complain. He had a different plan for retirement.
We took a two day trip to see some Texas historical sites. It would have been a good blog, but I worked both nights from our hotel room. There are so many things I want to blog about BC, but there is no time to write. I love blogging, but my paying clients take precedence over my volunteer jobs.
So when you see a news report about increasing numbers of people doing contract work or part time jobs - that's me. Great for retirement, but not so great for parents or people trying to pay off mortgages.
The second way I am in the news is that I have lost my health care insurance. When my husband retired, part of his retirement package was medical insurance for both of us. At first it was fully funded by the company, but as prices have risen, we picked up part of the cost. Two months ago, we got a letter saying that our plan was cancelled. The company will still pay part of HH's Medicare supplement, but they will no longer provide me with anything.
When he signed up for the Medicare supplement, he found out that he will be paying the same for the supplement as we used to pay for both of us together. So far, I haven't even been able to get a quote about what plans are available to me and what the cost will be.
When you hear news reports about how many millions or what percent of Americans are losing their health care coverage...they are writing about me. I'm not a statistic. I'm a real person, 60 years old, with no good choices.
Conforme nos vamos acercando al otoño, la gran mayoría estamos a la expectativa de épocas de celebración con el día de muertos, las próximas posadas y reuniones, aunado a los múltiples puentes y vacaciones. Esta época del año genera muchas interrogantes sobre cómo manejar los banquetes festivos y los excesos y aun así poderse adherir al estilo de vida saludable y plan alimenticio contenido en el reporte personalizado nutrigenómico SWAMI u otro estilo de vida saludable que han adoptado. Para algunos ‘rudos de sonsacar’ esto no es un problema, pero para otros, más débiles suele siempre ser un desafío. Esta época habrá que enfocarnos al apoyo adicional que nos brindan las múltiples formulaciones diseñadas por el Dr. D'Adamo para cuando nos enfrentamos a la difícil disyuntiva de "¿Qué puedo comer?", así como mantener fortalecido nuestro sistema inmune durante los frentes fríos que vienen junto con esta temporada.
Si alimentarse de acuerdo a su tipo y/o a su genotipo, se ha vuelto su estilo de vida, entonces está familiarizado con el término ‘lectinas’( proteínas que aglutinan azúcar a nivel celular), presentes en una variedad de alimentos, y tienen especificidad ABO. Abundan en plantas, en leguminosas y en los mariscos, para nombrar unos cuantos. Así como se adhiere una pelota de tenis al velcro, las lectinas se adhieren a nuestras células creando reacciones fisiológicas tales como el sobrecrecimiento bacteriano, la resistencia a la insulina o las múltiples patologías existentes en nuestra era. Al causar la liberación de histamina a nivel celular, se manifiesta un proceso inflamatorio que desempeña un papel en alergias de toda indole, así como la disfunción inmune e intestinal. Las lectinas pueden accionar directamente al sistema inmunológico creando una cascada inflamatoria tal como vemos en la sensibilidad nutrimental de pacientes con artritis reumatoide y otras patologías similares.
Al socializar, ¿cómo evitar dichas lectinas? Ciertamente llevar nuestros propios alimentos, no siempre es práctico ni deja una buena impresión en la mente del anfitrión. El Dr. D'Adamo ha diseñado DEFLECT que proporciona apoyo adicional anti lectina, y durante tiempos como las vacaciones cuando no siempre es fácil escoger su propia comida benéfica. DEFLECT proporciona un efecto 'anti adherente' a lectinas no deseadas en los alimentos o sea, a todo aquello toxico a nuestro sistema. Proporciona una fuente de carbohidrato libre "sacrificial" donde se adhieren las lectinas y NO a sus células.
Junto con ARA 6 y redoxa se logra un mayor efecto de bloqueo antilectina aunado a los beneficios de fortalecer la flora bacteriana, así como refuerzo desintoxicante del sistema respiratorio y hepático. Es sabido que las lectinas dañan el sistema digestivo al promover el sobre crecimiento bacteriano y por ende a problemas de absorción (leaky gut). ARA Plus contiene arabinogalactan; una fibra soluble que coadyuva a la proliferación de flora buena y aumenta la producción de ácidos grasos de cadena corta (SCFA) que promueven la salud de las células intestinales. Redoxa es la solución al soporte respiratorio saludable del Dr D’Adamo. Como mencionamos anteriormente, las lectinas suelen modular la descarga de histamina. Esto representa un problema para aquellos que sufren problemas de asma y alergias. Redoxa fue diseñada para asistir al sistema respiratorio promoviendo funcionamiento inmune saludable, al brindar apoyo al sistema respiratorio desechando la secreción, estimulando la reparación y sanación del mismo. También tiene un efecto positivo hepático coadyuvando como fuente de N-acetyl cysteine (NAC). NAC precursor de glutatión; un potente antioxidante utilizado por el hígado en el proceso de desintoxicación.
Durante las vacaciones, es fácil hacer trampa. Haz uso de estas excelentes formulaciones que promueven la buena digestión y asimilación de alimentos y protegen de los efectos inflamatorios que promueven las lectinas.
Diseñado por el Dr. Peter J. D'Adamo para uso específico en su clínica, DEFLECT es un suplemento versátil en muchas aplicaciones clínicas, tales como:
Bloqueo y eliminación de reacciones inflamatorias causadas por lectinas
Síndrome metabólico (resistencia a la insulina y la pre diabetes)
Artritis y dolor en las articulaciones
Sobre crecimiento Bacteriano y de hongo
La mala absorción y enfermedad intestinal
Cistitis e infecciones del tracto urinario
DEFLECT se puede utilizar en forma sinérgica con otros de los productos de DPN (D’Adamo Personalized Nutrition) conjuntamente a una dieta saludable y estilo de vida. Los invito a explorar las múltiples formulas.
Cuando lo utiliza con Detoxical-D y Hepatiguard, obtiene una triple acción en apoyo a la desintoxicación hepatica. El hígado es el centro purificador primordial de la sangre. Cualquier lectina flotando en su circulación pasará a través del hígado al filtrar la sangre. Deflect proporciona un nivel de protección anti adhesión de lectinas al tejido hepático. Detoxical-D es una mezcla única D-glucarato de calcio y el botánico Phyllanthus. Apoya la desintoxicación hepática ante contaminantes ambientales y toxinas potencialmente peligrosos, así como exceso de hormonas esteroides tales como estrógeno. Hepatiguard también es compatible con las funciones de desintoxicación hepatica, las propiedades regenerativas del tejido hepático proporcionándole una potente fuente antioxidante.
Si busca soporte digestivo adicional, incorpore Deflect con Gastro-D Complex y Polyflora (Polyflora A , Polyflora AB, Polyflora B, Polyflora O). Gastro-D Complex fue diseñado para brindar niveles sanos de fosfatasa alcalina (ácido intestinal) para la optima digestión. Esta compuesto de ingredientes sinérgicos, incluyendo orozuz desglicirrizado llamado DGL y Goma Mastic (contenida en el reconocido pepto bismol) protege y cura la delicada cubierta intestinal de acidez. El Polyflora (Polyflora A , Polyflora AB, Polyflora B, Polyflora O) es pro biótico con contenido especifico de cepas para cada tipo sanguíneo y su muy particular ecosistema. La Bacteria intestinal amigable promueve la digestión óptima y normaliza el obrar con volumen y frecuencia adecuada, disminuyendo la sensibilidad a ciertos alimentos no tolerados y regula la inflamación intestinal, produciendo enzimas digestivas necesarias para refuerzo de la bio viabilidad tanto de nutrientes como de vitaminas y de minerales.
Les recuerdo a todos los que vivimos en México, que adquirir los suplementos del Dr. D'Adamo ya no es un imposible, los gastos de envío salen regalados, como si viviera en USA. Les anexo el link a la tienda web para México. Gracias a todos los que me escriben pero sobre todo agradezco a todos los que mes con mes me hacen llegar sus alentadores resultados aunado a tanta gente que solicita consultoría personalizada, recomendada por ustedes. También estoy disponible aquí donde encontraran mi correo electrónico al final de la pagina, para cualquier aclaración o pregunta.
I was cleaning out the fridge this week and I noticed that we had a LOT of apples that had been hiding in the back for well over a month. A few days ago, somebody sliced one open to eat, only to realize it was mushy inside and no longer good for eating raw, although it wasn’t moldy or spoiled. That apple was put in a plastic bag in the fridge.
Two days ago, I took the time to peel ALL the apples in the fridge, including the ones that had previously been sliced. Those were harder to peel! I cut up the ones that weren’t pre-cut, removing the cores and seeds. Then I put all the apple chunks and slices into the crock pot and let it simmer on “high” for a few hours. I added a dash of salt and a few dashes of cinnamon. Cinnamon is an “avoid” for my B son, but he’s never reacted badly to it, and he likes the flavor.
Around bedtime, it looked done, but I was too tired to deal with it then. I didn’t realize the apples would cook so fast! I turned it to low to take care of in the morning. If I’d known they would have cooked so quickly, I would have put them on “low” to begin with. I’d also expected to use the hand blender before putting the apple sauce in jars, but it was so soft I simply had to stir it with a spoon, and it resembled the texture of commercial applesauce. It’s much darker in color though- but I’m not sure if that’s because I used old apples, because of the extended cooking time, or because of the cinnamon. It may have been a combination of all 3.
I made this yesterday but the kids have yet to try it. I’ll update you when the “taste test” results are in!