I've recently been told by my dermatologist that limiting or avoiding citrus (among other foods) may help with autoimmune symptoms. Does anyone know why this may be the case? Does this apply to all citrus i.e. lemons, which I thought provided vitamin C and are alkalinizing? Would love to get some clarification, and any recommended articles on the topic.
« Last post by DianeF on October 10, 2015, 12:09:27 PM »
Putting this up here...looking to hear thoughts and comments about mammograms, over-treatment, and DCIS. Thought-provoking article from Mother Jones.
You can find archival material and a treasure trove on orthomolecular medicine at the website of Andrew Saul, PhD, www.doctoryourself.com. Dr Abram Hoffer, the father of orthomolecular medicine, designed a program using niacin to help schizophrenics in Canadian institutions. You can read Dr Hoffer's books as well to learn more.
I was wondering if anyone had seen and/or had any thoughts on the documentary "Food Matters" (available on Netflix and i believe Amazon Prime).
I am particularly interested in the use of niacin to help treat depression and anxiety. I understand Bauman does not necessarily recommend supplements, but I was curious about this research and the field of orthomolecular medicine. The clip and information about it are outlined in this article from the Food Matters website: http://www.foodmatters.tv/articles-1/how-to-take-niacin-vitamin-b3-for-depression-and-anxiety
« Last post by DianeF on October 10, 2015, 10:29:51 AM »
Since I'm taking an online course about the human microbiome, this topic has really grabbed my attention. This time, the topic is banking your own stool in case you need a transplant, especially in the case of antibiotic use.
Note that this is a shortened URL from the New York Times. Might have to copy and paste into your browser.
Hello Christine and all,
I too am new to Bauman College and I so appreciate the books shared here! I have had on my shelf for many years, Nourishing Traditions, by Sally Fallon Morell. With starting the nutrition course, I've begun to really read it. It is full of great information, as well as delicious recipes, that seems to dovetail with our coursework. I'm really glad to have it as a resource. I'm going to check out the other books suggested here as well!
« Last post by donnak649 on October 09, 2015, 11:19:13 PM »
its true that your clients should be aware that kombucha is not for everyone so trying it in small 1/2 to 1 cup doses is smart to be sure there are no adverse reactions.
as far as the second fermentation step goes; I love to add fresh fruits to the bottle of kombucha after you have strained the kombucha into individual bottles. note: the scoby does not like to compete with other materials (such as fruit) while its fermenting. after you have strained the first batch of kombucha and put your scoby in a new batch of sweet tea. use this second stage to add fruits and/or fresh herbs to give the kombucha a nice bold flavor. adding fruit actually gives the kombucha a second round of fructose to ferment and will make your kombucha fizzy!
adding 1-2 tsp of blueberries to a 16oz bottle of kombucha will impart a fruity flavor and give the kombucha added fizz if you let it sit for about 7 days. be aware that the added fizz will create pressure so make sure your bottle and top can handle that and when you take the cap off make sure you're ready!
have fun experimenting with different flavors that are in season and from your own garden; the possibilities are endless!
« Last post by EM007 on October 09, 2015, 12:29:57 AM »
Below are some additional ways you may be able to get your pastured meats and other well grown foods. Eating with Seasons and Real Food Bay Area make deliveries to a host home once a week so you can search for a drop point closest to you. Family Friendly Farms makes deliveries to the Bay Area once a month and the only tricky part is, you'll have to meet Phil (the owner) at one of these host locations within a narrow window of time. He doesn't seem to deliver within SF so you could try ordering their products via Grub Market or offer to be a host!
Eating with the Seasons is a family owned multi-farm CSA that delivers produce, fruit, and meat. Becky, the owner, has been running this business for a number of years and anytime I had any questions or concerns, she or Laura (her sister) were fast and courteous in their response. They also deliver Morris Beef.
Real Food Bay Area is another family owned business that delivers weekly (and monthly) and offers grass fed/finished, pastured meats as well as raw dairy and other goodies. They also deliver for Three Stone Hearth.
Family Friendly Farms is truly a family operation (the kids help with the family business!) and their grass fed/finished, pastured meats are tasty.
I have mixed reviews about grub market, but thought I'd mention them anyway since they do deliver to your door at whatever quantity you need. They try and support local farms (Green Star, Family Friendly, etc.,) and businesses, but you'll have to wade through their vast product offerings (some not local or organic) to find what you're looking for.
In a pinch, I do head to Belcampo Meat or a few other butchers in the city, though I feel I pay extra for that convenience.
Hope this helps and buon appetito!
« Last post by DianeF on October 08, 2015, 07:09:13 PM »
Fascinating account of one woman's struggle with IBD, clostridium difficile, and a fecal transplant. Not to be missed.
« Last post by tchan on October 08, 2015, 10:25:45 AM »
Thanks! Will do