Since my last blog I have been trying to find ways to cut back on the things that could be contributing to my kidney stone problems (too much red meat, too much salt and too many nuts and seeds). I also need to drop a few pounds being that my winter weight was much more than in the past.

Before, I was eating a total of 5 buffalo and burger ¼ lb patties and 2 ½ cup portions of my trail mix while I was working. I would then have a decent size supper after work. I only ate if I felt hungry and I had been eating that way for a very long time.

After my last episode with a kidney stone and my weight gain, I finally decided to get serious and make some changes. I now only eat 3 patties and one ½ cup portion of my trail mix while working and have a fourth pattie and a healthy glass full of Black Cherry juice for supper. I only have water for the rest of the night. I do get hungry and my stomach growls but I've lost 3 pounds in 7 days but. As long as I keep losing weight and stop making kidney stones, this is actually going to save me money and I’ll be healthier.

La Dieta ideal para corregir un sobrecrecimiento bacteriano intestinal sera aquella de acuerdo a su fisiología.
SIBO o SBI, también conocida como el sobrecrecimiento bacteriano intestinal, es una condición de salud donde hay un exceso de bacterias en el medio ambiente del intestino delgado. El intestino delgado tiene menor cantidad de bacterias que el colon. Algunas de las bacterias presentes son importantes, ya que ayudan a la digestión y mejoran las funciones inmunitarias. Demasiadas bacterias causan gases, hinchazón abdominal, dolor abdominal, malabsorción y desnutrición a nivel celular.

Por ello la importancia de personalizar los lineamientos y protocolos, determinando como los alimentos y sus componentes llegan a afectar la salud a un nivel genético molecular utilizando métodos nutrigenomicos. Identificando SNPs involucrados en dicho desarrollo, es un importante primer paso hacia el estudio de la nutrigenomica. Los practicantes certificados por el Dr D Adamo contamos con este software vanguardista que lleva factorizado dentro del sistema lo descrito anteriormente y mucho mas.

La comunidad científica apenas comienza a relacionar y a tratar estos trastornos digestivos por medio de restricciones alimenticias de acuerdo a individualidad y a genotipo, respectivamente. La gama de variables y técnicas necesarias que utiliza el Dr D Adamo en biología tanto de sistemas, como molecular y mucho mas, permite descubrir las relaciones de dieta y genética.

Los intestinos sufren lo que se denomina una ola de limpieza cada 90 a 120 minutos durante el ayuno lo cual elimina los desechos del intestino delgado. Cuando estás comiendo, este mecanismo se desactiva. Esta es la razón por la que es una buena idea dejar de tomar refrigerios entre las comidas si tienes un sobrecrecimiento bacteriano intestinal. Este descanso permite que la ola de limpieza elimine el exceso de bacterias y residuos. Se recomienda de 3 a 5 horas entre comidas.

FODMAPs representa un grupo de carbohidratos fermentables conocidos como fructanos, oligosacáridos, monosacáridos y disacáridos, polioles. Una dieta baja en FODMAPs es importante deshabilitar a los microbios del intestino delgado. Esto incluye ciertos lacteos, ciertas frutas y frutos secos, jugos de fruta, el jarabe de maíz de alta fructosa, ciertas verduras y leguminosas, así como ciertos carbohidratos como granos y azucares de diversa índole.

Swami factoriza todas las variables, historial clínico y genético del paciente y arroja un reporte nutrigenomico personalizado, coadjuvando a la puesta en balance del sobrecrecimiento y conlleva a la perdida de peso de manera natural, sin precedente.

Todo edulcorante artificial usado para endulzar bebidas y alimentos (Splenda o sucralosa, sorbitol, manitol, xilitol, maltitol e isomaltosa ) deberían ser eliminados de su dieta, ya que reducen las bacterias intestinales beneficiosas. Su cuerpo necesita de estas bacterias beneficiosas para estimular constantemente una flora intestinal sana y para evitar una proliferación excesiva de bacterias patógenas en el intestino. Swami ya se encarga de darnos un listado de edulcorantes beneficos como el jarabe de arce, la glicerina, el agave y otros de acuerdo a cada quien y a sus variables.

Vitaminas solubles en grasa y B-12

Para que se produzca la curación del sobrecrecimiento de las bacterias del intestino delgado, puede que necesites vitaminas liposolubles y B-12. La malabsorción de la grasa puede ocurrir debido a que los microbios que metalizan las sales biliares hacia el punto en el que se encuentran no pueden ayudar en la digestión de las grasas. Además, si padece de malabsorción de grasa, la diarrea resultante provoca una deficiencia de vitaminas solubles en grasa A, D y E. Las bacterias anaeróbicas se alimentan de la B-12 en el intestino delgado lo cual resulta en niveles bajos de B-12, según estudios. Las fuentes de vitamina B12 y de vitaminas liposolubles necesitan ser incluidas en una dieta donde existe sobrecrecimiento bacteriano en el intestino delgado.

Aunado a todos estos datos, swami toma en cuenta la importancia de darle a cada quien la gama de granos que mejor le ayude a metabolizar. Ejemplo de ello seria el trigo y el maíz y sus derivados, culpables de aumento de peso en aquellos de sangre tipo O y ciertos no secretores con otros tipos de sangre. Sorprendentemente todo aquello 'saludable light' bajo en calorías, llamesen barras nutritivas, polvos proteicos etc contienen suero de leche y derivados de maíz, que causan estragos digestivos e inflamación gastro intestinal interfieren con su proceso digestivo, causando un lento metabolismo y sobrecrecimiento bacteriano parando en seco la quema eficiente calorica que sirva de fuente de energía, y todo esto se vuelve un circulo vicioso interminable. Comprometiendo su producción de insulina, perturbando su balance hormonal, causando retención de liquido, desordenes tiroideos, para mencionar algunos.

Los invito a que juntos descubramos acerca de su individualidad genética y tomen las riendas de su bienestar físico y mental, reseteando su ecosistema bacteriano y fortaleciendo su metabolismo bajando de peso de manera natural. Dejen que SWAMI les diga como hacerlo y marque el camino.

I am still trying to figure out if we have a new, creative manager at the local grocery store, or if yesterday I suddenly opened my eyes to products that have been on the shelves all along. Whichever it was my trip to the grocery store was an adventure.

The search for new products started because I bought a cell phone before I went grocery shopping. Such a simple purchase requires many forms and too much time. When I reached the store I needed something to eat or drink. I found Teas Tea brand green tea with lemongrass, unsweetened. I opened a bottle and sipped it as I shopped. What a delightful flavor...good green tea and very lemony.

I needed jelly. There on the grocery store shelf were imported Black Current preserves. Real Currents are hard to find in the US, at least in the South. I had found Current Preserves at a discount store several years ago, and loved them, but once the store was out, they didn't reorder. I put a dollop of Black Current preserves on my turnip greens for dinner, and they were delicious. Perhaps turnip greens and preserves sounds weird to you - I can't explain it, but turnip greens need something to make them palatable, and preserves do the trick.

I was on the baking isle to get cilantro, when I saw a coupon for $1.00 off any two flours by Bobs Red Mill. I didn't really need anything...but I couldn't pass up the coupon. I bought one bag of brown rice flour (practical) and one bag of garbanzo fava flour (impulsive). I'm loving what I imagine garbanzo fava flour will taste like. I'm thinking biscuits. I'm also thinking breaded okra or onions or chicken livers.

I went to pick up the Blue Diamond nut crackers that HH likes. Right above them on the shelf was a new brand of rice crackers. There were so many intriguing flavors - all of them gluten free. I bought three flavors: Bean and Fiesta Lime, Sweet Onion and Multigrain. HH immediately opened the Multigrain and loved them. The best part - they are less expensive than the nut crackers.

In produce I found fresh guava back in stock. In addition the price on mangos has dropped, so I bought two.

The only bad thing about grocery store adventures is that it takes time to read all of the labels. It was getting late and I needed something fast for dinner. The meat department had 1/3 pound flavored fish burgers. I bought spicy salmon burgers for last night and Mahi Mahi burgers with feta cheese for lunch today.

Last weekend we had an early Easter with our family. DD and SIL came on Friday. They spent Saturday morning and afternoon doing income taxes with HH's help. Certainly a stressful start to the weekend! But after that it was all relaxed and fun. SS drove down in time for dinner.

I cooked a roast for the three Type Os, and had salmon patties for the two Type As. We also had rice, green beans, spinach, and butternut squash.

I wanted to tell you about the butternut squash. When I cook it for myself, I scoop it out of the peel one serving at a time. I sprinkle a little cinnamon on top and eat it. But I thought it should look nicer for a family dinner. I cooked the whole squash in the oven that morning. Just before dinner I separated the good part from the seeds and peeling. I mashed it with cinnamon, ginger, and olive oil. I put it in a casserole dish and sprinkled it with chopped almonds. Just before dinner, I warmed it in the oven. It was delicious.

Last Sunday morning we all got to go to church together. When the children were growing up, going to church together was such a normal, every week event. Now with SIL pastoring a church far away and SS active in a church less than an hour away, we rarely get to worship together. So this was a special time for us as a family.

Today is Palm Sunday. This morning we sang joyful praise songs. The service was exciting. Tonight we had a candlelight Lord's Supper. The service was serious and thoughtful. HH and I got home in time to watch "The Bible" on the History Channel.

A friend asked me what I thought about "The Bible." At first I laughed and said, "Oh you know me; I always think the book is always better than the movie." But seeing she was serious, I gave a serious answer. You can't possibly cover the entire Bible in five two-hour shows. Some things have to be combined or left out. There is some interpretation of detail where the Bible is silent.

However, I think they have done a remarkable job of accurately portraying the major themes of the Bible. It's certainly worth watching. Next week, on Easter Sunday, they will show the Resurrection, the growth of the church, and the Book of Revelation. I think we will have eggs for dinner while we watch!

Yesterday, Leah and I did some Passover shopping. The local supermarket has a special “Kosher for Passover” kiosk in the produce department with dried fruits, nuts, macaroons, and candies. When I was there buying nuts and dried fruits, they had a plate of free samples.

On that plate, they had some chocolate covered jelly rings, cut in half. Those used to be one of my favorites as a child, though I haven’t eaten them in years. I cut all artificial colors out of our diets 9 years ago when I put Hannah on the Feingold diet to control her ADD symptoms. Then, of course, I haven’t eaten much sugar since starting BTD. There’s simply no way I would even consider buying these jelly rings- there are just too many reasons my family shouldn’t be eating them.

However, the candy sitting on the plate was tempting. How much harm can half a candy really do? I took a piece as I walked away with my purchases.

It tasted NASTY!!! The flavor reminded me of cough syrup, not happy childhood memories. There I was, walking through the produce department, not sure what to do with 3/8 of a candy in my hand, since I didn’t want another bite! Leah took a small bite and fully agreed with my assessment of the flavor. Eventually we found a trash can and threw the rest of it away.

I don’t think I’ll ever be tempted by another jelly ring! The stuff we make at home is so much better!

Most people are familiar with the basic concepts of eating matzah instead of bread at Passover time. This is to remind us of what the Israelites ate during the Exodus from Egypt. They left in a hurry and had to prepare food for the journey. There wasn’t time to let the dough rise before cooking, so flatbreads were baked instead. G-d then commanded us to keep a week-long festival and not to have any chametz (leaven) during that time. The first and last days are “Yom Tov” which literally means “good days”, but has a specific meaning in Jewish law. It’s almost like the Sabbath days, but the rules aren’t quite as strict.

Matzah has several Mitzvot (commandments) associated with it. There is a special Mitzvah (commandment) to eat matzah at the Passover Seders, on the first 2 nights of Passover. There is also a Mitzvah to have “bread” at Shabbos and Yom Tov meals. Since the only “bread” we can have this week is matzah, this means that matzah must also be eaten at other festive meals during the week. That leaves the daytime meals for the first 2 days of Passover, the Shabbos meals on Friday night and Saturday, and the evening and daytime meals for the last two days of Passover, when it’s Yom Tov again.

In order for a baked product to be considered Matzah, it must be made of only flour and water; no other additives. The flour must come from one or more of the following five grains: wheat, spelt, barley, rye, and oats. Wheat matzah is the easiest to find and the least expensive. I just got a 5 pound box of it for free at a local supermarket- that box is going to a friend!

Before I identified my food sensitivities, we always used wheat matzah. When I discovered that I did well on a gluten-free diet, I tried the gluten-free oat matzah, while using the cheap wheat matzah for the rest of the family. I then continued using the oat matzah as my "bread" for Shabbos for several months afterwards. I realized I didn’t feel well during that time, so I stopped eating gluten-free oats of any kind.

After discovering BTD for my family, I switched to spelt matzah for them. I’d also discovered my topical wheat allergy- meaning that I’d get sick from even touching wheat. It’s far easier for me to feed them spelt than it is to wear gloves whenever I clean up the kitchen. That year I also bought rye matzah for myself. I still didn’t know if I was a secretor or a non-secretor, so rye seemed like the safest choice. Unfortunately, I didn’t read the label carefully enough- the “rye matzah” was like most “rye bread” available in stores, just in Passover form. It wasn’t 100% rye matzah, but a mixture of rye and whole wheat! This wasn’t discovered until after I’d eaten some. I figured the damage was already done, so I may as well fulfill the Mitzvot of eating matzah. Needless to say, I got sick that year as well.

Last year, I tried to find 100% rye matzah, but was unsuccessful. I knew that oats and spelt were BOTH avoids, and I’d already tried oat matzah and done poorly on it, so I decided to give spelt matzah a shot. It didn’t go well. My fibromyalgia symptoms returned with a vengeance. I didn’t fulfill the Mitzvot of eating “bread” with meals on the last two days of Yom Tov because the spelt made me too sick at the beginning of the holiday.

This year, I still couldn’t find any 100% rye matzah. The only options were wheat, wheat/rye, spelt, or gluten-free oat. Looking back on the time I ate the oat matzah, I realized my reactions were rather subtle. I noticed that I lacked vitality after several months of eating it, not after only one week. So I ordered a box of oat matzah. If I still get sick from that, I’ll talk to a rabbi about what I should do in the future.

I’m hoping that rye matzah becomes available. If enough Orthodox Jews start following BTD, then there will surely be other O nonnies creating a demand for 100% rye matzah.

This blog is not about what a great cook I am! I'm writing it to encourage you to be bold and innovative in your own kitchen as you live life on the BTD.

I am embarrassed to admit that I didn't buy just one package of the inexpensive cod that turned out to be half gristle and bone. There were two packages still in my freezer and I decided to get rid of one of them. HH loves New England Clam Chowder. Clams are avoid for him as a Type A and potatoes are avoid for him because of his history of high blood sugar. 
I wondered if I could make a healthy chowder with cod. I found a couple of recipes in the BTD recipe database. Some of them substituted sweet potatoes for white, but that wouldn't help things for him as a Type A. However it made me think that if I found an otherwise good recipe I could leave out potatoes altogether and serve it over rice. 

I liked the sound of one recipe on the BTD site and I found two other recipes on the Internet. Unfortunately I was out of a couple of key ingredients and I had already thawed the cod. 

While the onions and garlic were cooking, I started separating the edible fish from the garbage. I'm not sure whether I am an incurable optimist or really naive, but I was confident that somehow the meal would come together. I used almond milk instead of cream. I added parsley, a traditional chowder ingredient but it was still too bland. There was none of the heartiness I associate with chowder. 

I have a friend who served me split pea soup the other day. It was exceptionally good. When I asked her about the recipe, she said she had added cumin. 

I added cumin and fresh cilantro to the pot. Suddenly we had very tasty fish chowder with a Southwestern flavor. Sometime I will have to plan ahead and make a BTD version of New England Chowder, but in the meantime this version turned out to be a very good meal. 

What I want you to take away from this blog, is this: if your pantry is filled with beneficial and neutral ingredients, be bold in substituting ingredients in a recipe. Unless you are trying to copy a gourmet sauce or pastry with a very distinct texture, you will find that most recipes are very flexible. If a recipe calls for an avoid ingredient think of a beneficial or neutral substitute. If a recipe calls for a spice that you are out of, substitute something else. You have the potential to be an award winning chef when it comes to the happiness and health of your own family.

I decided yesterday to start hoarding food. I hope I'm being neurotic, but too many signs point to the potential for an economic disaster. I decided I had better be prepared.

I grew up on the Gulf Coast. People there are aware that a hurricane or an ice storm can knock out the infrastructure for a week or more. I have followed my Mom's example and always kept two weeks' worth of food on hand. I was thankful that my Mom had a well stocked pantry when Hurricane Ike knocked out their power for more than a week a few years ago.

Yesterday I decided that two weeks might not be enough. I'm going to add another month's worth of food to what I already have in the house. I look at the growing debt, the irrational exuberance of the stock market, and the unwillingness to cut either government or personal spending. I hope I'm being neurotic, but it spells disaster to me.

Two factors influenced my action yesterday: observation at a charity event and a radio commercial.

In our town there is a government apartment house for elderly poor. They are served two meals a day six days a week, but no meals are served on Sunday. Local churches take turns serving Sunday lunch to the residents. Our Bible Study class has had the first Sunday in March for several years. HH and I have contributed money to the project, but this year we went to help serve. For lunch they had pizza and cupcakes. That was the menu because it was popular and inexpensive. Our small group was able to feed almost 40 people a meal that made them smile. But as I served, couldn't help putting myself in their shoes. As a Type O, if I were on a diet of pizza and cupcakes, my stomach pain would come roaring back, my cholesterol would skyrocket, and I would gain weight fast.

That led to the realization that if there is an economic collapse, the food that will be easily available, will not be food that builds my health. I hope, I'm being neurotic, but I need to have nonperishable meat and vegetables in reserve.

I listen to the radio as I drive from one appointment to another. Among the oft repeated commercials right now are those for food insurance. As I was driving around yesterday, I must have heard three food insurance commercials. The one that grabbed my attention talked about how their food was freeze dried and could be safely stored for decades. Names mentioned were lasagna, chicken Alfredo, and beef stroganoff. All of that is wheat based - not health building for Type Os.

Again it hit me that if there is a disaster I need to be self sufficient. I do not want to depend on starch based meals handed out at a government facility. My last stop of the day was at the grocery store to buy bananas, lettuce, and broccoli. I filled my cart with non perishable meat, legumes, vegetables and fruit. I will have to remember to watch expiration dates and rotate cans, but I can do that.

As I unloaded the food and stored it away, something else hit me. If there is a disaster and my neighbors come to the door begging food for their children, my Christian world view will not allow me to turn them away. Perhaps a month's food is not enough. But I really hope I'm being neurotic.