Sunday, October 5, 2014

Radically Natural POV: Beware Flu Shot Pushers!

A few weeks ago, during a drive home from a visit to the coast, we stopped at a Rite Aid so my kids could use the bathroom (yes, I weary of roadtrip gas station bathroom stops).  The available facilities in this store were the employee bathrooms in the back stocking area...you know, behind the double doors ominously marked "Employees ONLY."  As we passed through the doors and walked toward the bathroom hallway, I noticed the following sign:




Ah, the winter "flu shot" vaccine push begins.  And apparently, pharmacies have a quota to fill.  The vaccine industry is a money-making machine, and the Wall Street Journal claims that "pharmacies could use a sales boost," explaining why the stores are rolling out the shots earlier this year.



Traditionally, influenza-vaccination season started in October. Last year, the Centers for Disease Control and Prevention recommended the timing be moved up by a month. Now, the shots are available before Labor Day, mixing it up with suntan lotion and back-to-school supplies. ... The hope is that customers will stop in for a flu shot and pick up shampoo or a gallon of milk.

Certainly by now you have heard and read about the dangers of the non-evidence-based flu shot: its lack of efficacy (ie the "one shot protects from a cornucopia of viral strains" fallacy, and the immunity conferring fallacy), and its damaging effect upon your natural immune system.  Your best bet during flu season is to stay well nourished with Real Food (particularly traditional healing foods like broths and probiotic foods, as well as foods rich in vitamin D and A, like cod liver oil), and to use real botanical medicine (both prophylactically, like elder and echinacea, as well as a variety of illness remedies).


Or, you could trust the illustrious CDC.  Yes, a new chapter of the vaccine controversy became prominent in late August after CDC scientist William Thompson came forward, admitting that the CDC has suppressed data showing a link between autism and vaccines.  The CDC is one of the medical industry's loudest voices in the virulent decrying of doctors and scientists who have for many years questioned vaccine safety and efficacy.


But you can climb that mountain of research.  The question we all should be asking is why these shots are being pushed so aggressively.


To learn more, check out the links below.  


Why We Refuse Vaccination (My research paper)

Protecting Our Children from Fear-Based Medicine

A Shot Never Worth Taking (Kelly Brogan, MD)

10 Reasons Flu Shots Are Dangerous
Drug Stores Get an Early Start Pushing Flu Shots (WSJ)
Autism Vaccine CoverUp Snowballs (Updates of recent CDC Whistleblower Scandal)
CDC Whistleblower Calls on Congress to Intervene ("I have a boss who is asking me to lie!")
Vaccine-Autism Fraud Revealed

Radically Natural Remedies for Winter Ick

EWW Ailment Treatments List

Monday, September 8, 2014

What? No Bread with That Butter?

People who know me well know me as a butter pusher.  Fat (wonderful fat, nourishing fat, necessary fat, delicious fat, good fat) is the most essential human nutrient, and my favorite fat is pastured butter...homemade from raw grass-fed milk preferably, but hey, that's hard to keep up with 365 days a year...I buy butter, too!  Good butter is so beloved in my household that my younger son likes to give pounds of butter away to special people as gifts...you know he really thinks highly of you when he wants to send you home with some butter.

As my husband and I share with people how important good butter is in the diet and how essential it is to eat lots of it daily, we inevitably hear this question:  How do you eat butter when you don't eat bread?  Granted, we are beginning to eat some homemade sourdough breads of late, but it isn't a regular occurrence; and we were grain-free for two years on the GAPS healing regimen.  So the question remains...how do you eat lots of butter when you don't eat lots of grain-based foods?

I thought I'd enlist my kids to help spread the butter love and share how we eat our butter, hopefully inspiring others to eat more butter without thinking it has to be on bread.  The response I got was funny...my oldest son looked at me, head cocked, eyebrows raised and asked, "What do you mean, people don't know how to eat butter?  You just put it on everything."  I love it!  He is properly butter indoctrinated.


Basically, we just put butter on all our food.  Whatever the meal is that I've prepared, we just top it with butter.  Eggs for breakfast?  Butter them...and the pastured bacon that goes with them.  Steak?  Finish it with a pat of butter.  The accompanying roasted root veggies get buttered, too.  Salmon with carmelized onions and asparagus?  Butter, please!  Roast duck with butternut squash and pureed cauliflower?  How could you not drench with butter?!  We even put butter in our soups...it melts, and it's delicious.

We all know it's important to eat healthy vegetables with our main meals, so if you aren't doing a raw salad, try veggie sautes.  It's a regular standby here, and so easy, nutritious and delicious...just saute onions, garlic, carrots, fennel, summer or winter squash, kale or chard, whatever you have on hand!  When you plate the meal, just add butter!  Steamed veggies?  Of course they love butter.  Oh, how scrumptious veggies are with butter!  If you are eating any form of cooked vegetables, you have a butter vehicle just waiting to be adorned.


I make a lot of one-pot meals with meats (lamb, pork, beef) and veggies...I like fewer pots to clean.  So whether it's Shepherd's Pie or No-Noodle Lasagna or just plain old beef and veggie stir fry, top it off with a spoonful of butter!  Many cultures drizzle all their dishes with olive oil.  We do that, too.  And we also dollop with butter...same concept.

Baked winter squash, baked sweet potatoes, baked all-other-kind-of potatoes, absolutely beg for butter.  And pureed cauliflower spiked with lots of butter (aka GAPS mashed potatoes) is a surefire crowd pleaser.

My kids butter their cheese sometimes.  And when I bake cookies (gluten free at this point), we butter those, too.  My husband likes to eat pick-me-up spoonfuls of butter drizzled with raw honey.  The kids love "chocolate treats," basically butter/cacao mousse.

If you eat grains, all the better to add more butter...rice, quinoa, millet, morning oats...whether plain or pilaf, accompanying grains are always better topped with butter.  Tortillas?  Top with butter, cheese, avocado, salsa, what have you.  Crackers?  Butter them.  Organic popcorn?  Come on, that's an easy one!

So, how do we eat our butter?  Well, I think the better question is how do we not?  (We have yet to dip cold raw veggies in plain butter...though celery sticks with butter and raisins are good.)  The key in my mind is that we are creating meals with Real Food from scratch...and good food begs to be accompanied by good butter.  And olive oil, too...I certainly don't mean to discriminate.  My passion for butter doesn't blind me to the other good fats, we use them all...coconut, lard, duck fat...they all have their place in the kitchen, some for prep, some for finishing.  

But around here, butter reigns supreme.  So grab some grass-fed butter and drip, dollop, scoop, smother...you'll wonder how your meals ever made it to your stomach without butter.


Recipe: GAPS Mashed Potatoes...Pureed Cauliflower

(Super easy, super delicious.  After 6 months on the GAPS protocol, you can barely tell the difference in flavor between this and mashed potatoes...well, we couldn't.  And we took this recipe with us after GAPS, along with many others, because it is just so delicious and nutritious!  It's not really a "GAPS" recipe as much as it's just another way to eat great food.) 

Steam a head or two (depending on size) of cauliflower in water.  When fork tender, put the cauliflower and 1/2 cup of the cooking water into your blender.  Add 1/2 cup butter and some real salt to taste.  Blend until smooth.  You can adjust the amount of liquid to suit the consistency to your taste.

For post-GAPS folks, blend the cauliflower with raw grass-fed milk rather than the cooking liquid, and don't forget lots of butter!...this version is even creamier.  Yum!

Friday, August 29, 2014

Radically Natural Giveaway: Ina May's Guide to Childbirth

To celebrate the successful completion of my first academic round of midwifery studies, I am giving away a copy of homebirth guru and midwife extraordinaire Ina May Garten's book, Ina May's Guide to Childbirth.

This book is fun, educational, inspirational, and necessary for all pregnant and hope-to-be-pregnant ladies.  I can attribute my least painful and easiest birth to a bit of wisdom I garnered from reading it.  (I'll give you a hint...OPEN...visualize it, say it, be it...)

To enter, just sign in to the Rafflecopter entry below and answer the question...tell me one reason to plan a homebirth.  Thanks for participating and enjoy!


a Rafflecopter giveaway

Friday, August 8, 2014

Radically Natural POV: Avoiding GMOs Isn't Enough

I've noticed a little trend of late, at our local farmer's market and natural food store.  I'm hearing inklings of a new twist on the search for clean food.  "As long as it's non-GMO, you're OK...just avoid the GMOs."  I have been told that customers are less willing to pay for organic...they only care that the choices are non-GMO...a less expensive option.  It seems like in the careful consumer's search for "affordable" food, GMO avoidance has taken the spotlight and the chemical soup that we have been so ardent to avoid for so long has begun to fade from our fears.


Image from Wikipedia...Gives new meaning to "food safety," eh?
The GMO scare has become such a prominent focus in the Real Food realm that I wonder if we have lost sight of the bigger picture.  Of course we should avoid GMOs, of course they are not safe, of course they are not Real Food.  But the dangers of GMOs are only one part of the picture.  We can't let the GMO spectre overshadow the reality of toxic chemicals in our soil and our food supply.  The use of pesticides (insecticides, herbicides and fungicides) and synthetic fertilizers is the cornerstone of industrial farming.  These are the dangerous chemicals that health advocates warned us about so fervently in the past decades (how can we forget Silent Spring?), and we should not lessen our resolve to avoid them now.  Research continues to show that exposure to these chemicals can have serious and lasting health consequences for generations (with an emphasis on negative endocrine effects...ie infertility).

We used to have chickens and ducks.  We currently have goats and pigs.  We know firsthand the costs of organic inputs.  My husband's recent search to find local, less expensive, clean grains to feed the animals we raise for our food has been disheartening.  Most of the growers in our area are using the toxic Agent Orange component, 2,4-D, a carcinogenic and endocrine disrupting herbicide.  One farmer my husband spoke with was quick to claim that his grains were non-GMO, but he admitted he did use 2,4-D...the dangers of which he side-stepped with a bit of spin that sounded like a page out of the county extension agent's handbook.

The move to 2,4-D does not bode well for the future of food.  That herbicide is gaining popularity because it works when Roundup does not.  Yes, you heard me correctly.  We know how toxic Roundup is...but 2,4-D is apparently worse.  (And sold for "home" use as well...let us not forget the toxic lawns that American children play on regularly...2,4-D is one of the most popular lawn herbicides used.)  In fact, Dow and Monsanto have already been seeking governmental approval for their next wave of chemical brews to combat the ever-growing "weed" and pest resistance.  As they all do, this widely used herbicide will contribute to the proliferation of "super weeds," which will herald Big Ag's cry for even stronger poisons.  Where does it end?!


Image from heartlandbeat.com...BigAg food prep.
Perhaps I have an overactive imagination, but I can't help feeling that while the heretofore chemically cautious consumers are being distracted by the evil that is GMOs, the chemical companies are laughing all the way to the bank (as they continue to spread their ever-worsening poisons across America).  Of course, big chem and big biotech go hand in hand, as the increasing use of stronger chemicals is being touted by said industries as necessary for their GM crops.

We need to be wary of losing our original zeal for clean, organic, Real Food.  And because commercial (certified) Organic growers are allowed to use some pesticides (yes, even the synthetic kind), we need to be avid about finding clean food sources or growing our own.  If we become lulled into a false sense of security by focusing solely on GMOs, we will return ourselves to the days of eating poison and paying the piper with our physical demise and our children's compromised health future.  The costs of complacency are too high.  

Yes, truly organic food is more expensive, but what is your health worth?  Your children's health...their brain function, immune function, future fertility?  Why are we fooling ourselves into accepting the industry's chemical brews?  Perhaps we need a reminding nudge about what we are turning a blind eye to...maybe a "light read" of the many legal chemical pesticides available to food producers.  (Lists are published state by state...check out this one for New York).  We need to remind our friends, our families, our neighbors, ourselves that the chemical toxins in the food supply have serious and lasting deleterious health affects.  

Nontoxic food costs more to produce; it costs more to purchase.  But...Pay now or pay later.  Such is the reality of dealing with poisons in our food.

Revival of Highly Toxic Herbicide
Pesticide Action Network: Pesticides on Food
2,4-D Fact Sheet
Farmer Speaks Out Against 2,4-D
Big Ag Doesn't Want You to Care about Pesticides
Pesticide Exposure Linked to Adverse Affects Three Generations Later
Beyond Pesticides (Consumer Safety Organization)



Wednesday, July 30, 2014

Radically Natural Recipe: Vanilla Ice Cream

The intense summer heat, combined with no air conditioning, means one thing around here:  Ice cream for dinner!  Vanilla ice cream requires no use of heat, so it is our crowd's current favorite.  An all-cream (or mostly all cream) version helps keep kids full until morning.  The extra spices enhance the vanilla flavor.  Sometimes we make an eggnog version, sometimes a Mexican vanilla.  Here's our latest iteration.  It is quite rich, so start with small servings.




Real Vanilla Bean Ice Cream

4 cups raw grass-fed cream
1 cup raw grass-fed whole milk
1/4 to 1/2 cup honey (to your taste, we prefer less sweetness)
4 egg yolks
2 tsp. organic ground vanilla beans (purchase pure vanilla powder from Mtn Rose Herbs or Amazon)
Generous sprinkles of cinnamon and nutmeg

Gently whisk all ingredients (you don't want to blend or beat, this adds air/foam), then chill mixture for a few hours.  Pour chilled mixture into your running ice cream maker, follow instructions for your unit, and Enjoy!

Thursday, July 10, 2014

Radically Natural Recipe: Gelatin Jigglers

Who needs more gelatin in their diet?  We all do!  Gelatin builds collagen in our bodies, and collagen builds our tissues...bone, flesh, cartilage, etc.  Our gut lining needs collagen, our fascia and skin and joints need collagen, our brains need collagen.  We need to be consuming more gelatin, and soups made from homemade broths are not the only way to do it.  

Gelatin makes a wonderfully refreshing, jiggly summer treat (sure, we eat them all year long).  Who needs sugar-ladened, artificially flavored and colored jello?!  Instead, grab some good quality gelatin and make some Real Food jigglers!





Coconut Vanilla Bean Jigglers

2 cans coconut milk
2 Tb. gelatin
1/2 tsp cinnamon
1 tsp. vanilla bean powder
~1/4 cup honey (or less...honey to taste)
optional cut fresh fruit

In a saucepan on low heat, warm the coconut milk and add all the ingredients (except the fruit), whisking vigorously.  Don't let the mixture simmer strongly (if at all), you just want it warm enough for the gelatin to dissolve...this preserves the nutrients of your ingredients.  If you use Jensen's gelatin, this should work without producing clumps.  Great Lakes gelatin works better if you dissolve it in liquid first before adding it to the entire batch for mixing.

Once all ingredients are dissolved and well combined, pour the mixture into a pyrex dish and refrigerate until the gelatin sets (about an hour).  Add your fruit before putting the jiggler mix in the fridge to set.


Hot Cacao Jigglers

(aka "Mama Medicine" Jigglers because of the addition of maca, a wonderfully adaptogenic botanical that helps our adrenal system)

2 cups raw grass-fed milk
2 Tb. raw honey (or honey to taste)
1 1/2 Tb. raw cacao powder
1 tsp. cinnamon
1/4 tsp. vanilla bean powder
1 Tb. maca powder
1 1/2 Tb. gelatin 

Same directions as above.

The key to jiggler success is remembering that 1 Tb. of gelatin gels a pint of liquid.  Results may vary depending upon your ingredients and the ambient temperature in your home.  Experiment with your own flavor combinations and have your kids help.  It's fun and easy to make jigglers, which is nice considering how quickly they get devoured!!  

Friday, June 20, 2014

Radically Natural POV: Teach Your Children the Three Rs

I once heard a wise man say that if you have children, you are a parent.  It's more profound than it sounds, isn't it?  Being a parent is your number-one, full-time job...it is your life's calling.  Everything else is secondary to it.  And the beautiful privilege and weighty responsibility of any parent is to raise adults...to make people...intelligent, creative, caring, thinking, balanced, self-sufficient, happy, healthy people.  When our children leave our nests, they take with them the bodies we have made for them, the spirits we have nurtured in them, the perspectives we have imparted, and whatever education and indoctrination they received during their formative years...from us and from others.