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Nutrition Talk / Re: Raw and pasteurized milk
« Last post by Nori on July 15, 2014, 08:06:40 PM »
A really good site to explore on this topic is  Pasteurization destroys the very enzymes that contribute to digestion of milk, including lactase. A key enzyme essential use the calcium in dairy, phosphatase, is also destroyed. Further, most vitamins are affected by the heat and will be diminished or eliminated by pasteurization (and by cooking-- so no point buying raw if you plan to heat it up). Raw milk is typically not homogenized so the fats are not distributed throughout as with conventionally treated milk.

That said, I do not know what is contributing to your friends' responses to raw milk when they tolerate pasteurized milk. If the only difference is pasteurization and homogenization, it could be a taste issue. 
Nutrition Talk / Re: Special Diets & Young Children
« Last post by Nori on July 15, 2014, 07:57:42 PM »
I agree that being too strict has its hazards.  Use the 85-15 rule-- most of the time the children eat what you want and let the rest just be.  They will likely, on their own, decide what is/is not serving them because their taste buds have been matured by the good food served by the parents.
Nutrition Talk / Re: Heartburn associated with digestive enzymes?
« Last post by Nori on July 15, 2014, 07:54:56 PM »
Not sure all that is going on. But I would like you to try something else when you have bloating: try 1 tbsp of straight lemon juice or apple cider vinegar.  If you feel worse, you may be experiencing excess HCl.  Take some water to dilute it. 

Another home test is to try 1/4 tsp in 6 oz of room temp water on an empty stomach.  Drink all at once and start the clock. If you fail  to burp within 5 minutes, it is likely your stomach acid is not acidic enough. 

The other things you can do is keep a food journal to determine which foods make your stomach aches worse.  Remove them for a time, even if you LOVE them, and see if the problem remits. 

Finally, if all else fails, get checked for Helicobacter pylori.  It can cause havoc in the stomach, including bloating, stomach pain and poor HCl acidity. 

Let us know what you learn.
Nutrition Talk / Re: What daily vitamins should I be taking?
« Last post by jacquelines593 on July 14, 2014, 01:34:56 PM »
Thank you for your feedback Nori!
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Recipe Exchange / Curried 3-Lentil Vegetable Soup
« Last post by gigib717 on July 13, 2014, 01:36:41 PM »
This recipe makes quite a bit of soup. It keeps well for at least 3 days and you will be happy to have it on hand for a cozy lunch or dinner.


cup green lentils

1 cup French lentils

1 cup red lentils

2 inch strip kombu

3 bay leaves

2 tablespoons extra virgin coconut oil

1 tablespoon black mustard seeds

1 medium onion, minced

Sea salt

1 inch fresh ginger, peeled and minced

3 large cloves of garlic, minced

4 teaspoons curry powder

1 large carrot cut in ˝ moons

1 large stalk celery, sliced

2 ˝ cups winter squash, cut in1/2 inch pieces

2 ˝ cups diced cabbage, I used Savoy

4 cups water

5 large rainbow chard leaves

Chopped parsley, cilantro or scallions to serve


Place green and French lentils in a medium to large pot, cover with plenty of water to wash and then drain well. Add 8 cups of filtered water, kombu and bay leaves, place over high and bring to a boil. Lower heat, cover and simmer for half an hour or until lentils are soft. In a separate bowl wash red lentils, drain and add to the pot. Raise heat until lentils return to a boil, lower heat, cover and simmer for another 20 minutes. Remove pot from heat and set aside.

Warm coconut oil in another large pot, over medium high heat; add the mustard seeds and sauté until they begin to pop. Stir in onion and a pinch of salt and cook for about 4 minutes, add garlic and ginger and cook for another couple of minutes. Stir in curry powder until onions are coated and mix begins to stick to pan. If mixture is sticking to the bottom of pot, add a splash of water and continue cooking.

Add carrots, celery, squash, cabbage and another pinch of salt, stir well and then pour in 4 cups of filtered water and a large pinch of salt. Bring to a boil, cover, lower heat and simmer for 10 minutes or until vegetables are soft but not falling apart.

Add lentils, raise heat to bring to a simmer, lower again and continue cooking for at least 10 minutes to allow flavors to marry. Cut tough ends off chard, slice down the middle of each leaf and then thinly slice leaves across, creating thin ribbons. Add to pot and cook for a couple of minutes longer. Season with salt to taste.

Nutrition Talk / Re: Special Diets & Young Children
« Last post by jodi f. on July 13, 2014, 12:50:46 PM »
I agree with Nori: The only one of these that raises issues for me is the Paleo diet, and specifically because of its high protein and low carb. Chris Kresser's book, Your Personal Paleo Code, is kind of next-generation Paleo in that it allows soaked and/or fermented grains and raw or otherwise properly prepared dairy. In other words, it's basically Weston A. Price (not that he calls it that). So, for those people you're working with, you might want to suggest this book as a valuable resource. It's important for people to know that once their metabolisms are healthy and their overall health is good, a strict Paleo regimen may not be in their best interests.

Another thought is that it always seems to me that parents who are dietarily strict with their children create adolescents whose food choices may swing very far in the other direction. Modeling good eating behavior is of course very important; being overly strict can backfire. But, people learn by doing.
Nutrition Talk / Re: Candida on the brain
« Last post by Nori on July 11, 2014, 04:14:01 PM »
Systemic candida has been found in those with low immunity, such as those with cancer and HIV/AIDs.  The best test for systemic candida is D-arabinitol, a urinary organic acid that is not specific as to where the candida exists.  I am curious as to how she got her diagnosis for candida in the brain. 

That said, candida is a serious problem for this person and needs to be addressed with possibly a few years of attention to the diet (nothing to feed the beast) as well as antimicrobials and immune boosting herbs.  You can find links in the Forum that cover these aspects in more detail.  Find out why she got her infection (multiple rounds of antibiotics, longterm consumption of refined foods, mercury burden, many medications, etc.).   These too will need to be addressed.

This site is pretty good:  Don't forget the 4R protocol of Jeffrey Bland.

Nutrition Talk / Re: Mal de debarkement Syndrome - Seeking treatment suggestions
« Last post by Nori on July 11, 2014, 04:06:22 PM »
I don't have experience with this syndrome, but it could be helped with the same protocol used for Meniere's, and that would be a Paleo diet.  That would also help the stress and poor recovery your co-worker seems to have. Additionally, homeopathy and hypnotherapy (in that order) can address this syndrome systemically.

Nutrition Talk / Re: Special Diets & Young Children
« Last post by Nori on July 11, 2014, 04:01:33 PM »
Mom is probably saving herself a lot of time by cooking the same for her children.  Also, 1/2 of her genes are in the child, so it maybe an attempt to avert the child from having GI issues down the road.  The only caveat for using the Paleo with children is the need for the thyroid to have enough carbohydrate to work properly.  Otherwise, I see no real issue as any of those mentioned diets will not have the usual junk, masquerading as food, that kids often get.

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