Fluoride suppresses the thyroid by displacing iodine. To help support optimal function of your thyroid, limit fluoride exposure and add iodine into your diet. Read more…
SOURCE: Dr. John Douillard
November 25, 2012
FLUORIDE LEADS TO HYPOTHYROIDISM
November 25, 2012
Kim Chee
Kim chee is a traditional Korean spicy fermented cabbage dish. Fermented foods are a great way to restore your gut health.
Serves: 32
Prep time: 20 minutes
Source: Peter Berley
Ingredients
- 1 cup apples (peeled and grated)
- 5lb nappa cabbage
- 2 cups carrots (grated)
- 2 bunches scallions (thinly sliced)
- 1lb daikon radish (thinly sliced)
- 4 tablespoons sea salt
- 2 cloves garlic (peeled and left whole)
- 1/2 cup ginger (finely chopped)
- 1 medium onion (chopped coarsely)
- 1-2 tablespoon fish sauce (optional)
- 1 cup dried Korean red pepper flakes or any dried or fresh chilis
Directions
Quarter the cabbages lengthwise and remove their cores. Slice crosswise into 1/2 inch strips. Transfer the cabbage to a bowl along with the grated apple, carrot, scallion and radish. Ad the salt and crush with your hands. Leave the vegetables aside to soften and release their juices, 15-20 minutes.
While the vegetables soften, make the spice blend: combine the garlic, ginger, onion and fish sauce if using in a blender or food processor and blend to form a puree.
Combine the spice blend with the vegetables; stir in the chilis.
Pack the kim chee into pickling crocks or a PickleMeister and ferment at room temperature for 5-7 days. Refrigerate for up to 6 months.
See Also
Sign up for my best gluten-free, dairy-free recipes below:
November 24, 2012
PLASTICS AND BREAST CANCER
A new study strengthens the tie between breast cancer and toxic exposures to plastics and carcinogens in the workplace.
Specific industrial sectors with elevated risk included: agriculture, bars-gambling, automotive plastics manufacturing, food canning, and metalworking.
Premenopausal breast cancer risk was highest for automotive plastics and food canning. Read more…
SOURCE: Environmental Health Journal
November 24, 2012
Paleo Rosemary Crackers
Make big batches of these Paleo rosemary crackers because they’re delicious! They’re also GAPS/SCD-legal, dairy-free and gluten-free.
Serves: 6
Prep time: 10 minutes
Cook time: 15 minutes
Ingredients
- 1-3/4 cup almond flour
- 1/2 teaspoon sea salt
- 2 tablespoons fresh rosemary (minced)
- 1 tablespoon ghee or coconut oil
- 1 pasture-raised eggs
Directions
Preheat oven to 350 degrees.
Whisk dry ingredients together in a large bowl.
In a medium bowl, whisk together oil and egg. Stir wet ingredients into almond flour mixture until thoroughly combined.
Roll the dough into a ball and press between 2 sheets of parchment paper to 1/8″ thickness.
Remove top piece of parchment paper, and transfer rolled-out dough onto a baking sheet.
Cut dough into 2-inch squares. Bake for 12-15 minutes, until lightly golden.
Let crackers cool for 30 minutes, then serve.
See Also
Sign up for my best gluten-free, dairy-free recipes below:
November 24, 2012
Cheddar Biscuits
These cheddar biscuits are a great gluten-free, grain-free, GAPS/SCD snack. You’ll want to at least double or triple the recipe because they go fast!
Serves: 12
Prep time: 10 minutes
Cook time: 20 minutes
Allergy: Dairy, eggs
Source: Specific Carbohydrate Diet for Life
Ingredients
- 2-1/2 cups almond flour
- 1 teaspoon baking soda (rounded)
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup sharp cheddar cheese (shredded)
- 2 pasture-raised eggs
- 1/4 cup raw, local honey
- 1 teaspoon lemon juice (freshly squeezed)
- 1/4 cup pastured butter, softened
Directions
Preheat oven to 350 degrees.
Sift almond flour once (after measuring) into a large mixing bowl. Stir in the rest of the dry ingredients. In a separate bowl, whisk the cheese, eggs, honey, butter and lemon juice. Add the wet mixture to the almond-flour mixture and mix until well combined.
Line a cookie sheet with parchment paper. Drop biscuit dough onto the cookie sheet by rounded tablespoons about two inches apart. Bake for 15-20 minutes until the bottoms of the cheddar biscuits are golden brown and the tops are set.
See Also
November 23, 2012
Grain-Free Blueberry Muffins
[gmc_recipe 1679]
November 21, 2012
ANTIBIOTICS LINKED TO ASTHMA
“Children whose mothers took antibiotics while they were pregnant were slightly more likely than other kids to develop asthma.
The results don’t prove that antibiotics caused the higher asthma risk, but they support a current theory that the body’s own “friendly” bacteria have a role in whether a child develops asthma, and antibiotics can disrupt those beneficial bugs.” Read more…
SOURCE: Reuters
November 21, 2012
Green Bean Casserole Redux
This green bean casserole is a healthy, vegetable-laden version of the traditional Thanksgiving dish.
Instead of using canned mushroom soup, you’ll use a puree of mushrooms, garlic, cauliflower, parsnips and nutritional yeast.
Slowly caramelized onions substitute for traditional canned Durkee onions to add a flavorful and healthy twist.
Serves: 12
Prep time: 1 hour
Cook time: 30 minutes
Ingredients
- 2 medium yellow onion (thinly sliced)
- 1 tablespoon ghee, butter or coconut oil (if you want a dairy-free version, use either ghee or coconut oil)
- 2 cups parsnips (sliced)
- 1 head cauliflower (stem removed; quartered)
- 10oz mushrooms (sliced)
- 5 cloves garlic (peeled and minced)
- 1/4 cup nutritional yeast
- 1-1/2 cup filtered water
- 1-1/2 teaspoon sea salt
- 1lb fresh green beans
Directions
Preheat oven to 350F.
Melt coconut oil, butter or ghee in a large skillet and add sliced onions. Saute over medium-low heat for about 45 minutes, stirring occasionally until caramelized. Use a splash of water, as needed, to prevent sticking. Once the onions are tender and golden in color, remove from heat and set aside.
Meanwhile, steam the parsnips and cauliflower. Fit a large steamer basket into a saucepan, and fill with one inch of water. Add parsnips and cauliflower, and bring the water to boil over high heat. Cover and reduce the heat to low, steaming for 10 minutes or until tender. Set aside.
Steam green beans for 6-8 minutes, until bright green and crunchy. Transfer to a 9×13 baking dish.
Saute mushrooms and garlic in the same pan that you caramelized the onions in. Melt some more coconut oil, butter or ghee, and saute the garlic for about 3 minutes, then add the mushrooms. Cook for 6 more minutes.
Spread half of the mushroom mixture into the baking dish of green beans, and pour the other half into the blender.
Add water, sea salt, nutritional yeast, parsnips and cauliflower to the blender. Blend until smooth and creamy. It’s OK if it tastes a little salty.
Pour blender sauce over the green beans and mushrooms in the glass baking dish, and stir to coat well.
Smooth with a spatula and top with the caramelized onions.
Bake uncovered for about 30 minutes, until bubbly.
When you’re ready to bake, preheat your oven to 350F and bake uncovered for about 30 minutes, until bubbly. Serve warm and enjoy!
See Also
Sign up for my best gluten-free, dairy-free recipes below:
November 20, 2012
SUGAR AND CHRONIC DISEASES
“A growing body of research suggests that sugar and its nearly chemically identical cousin, HFCS, may very well cause diseases that kill hundreds of thousands of Americans every year, and that these chronic conditions would be far less prevalent if we significantly dialed back our consumption of added sugars.
Big Sugar used Big Tobacco-style tactics to ensure that government agencies would dismiss troubling health claims against their products. This decades-long effort to stack the scientific deck is why, today, the USDA’s dietary guidelines only speak of sugar in vague generalities.” Read more…
SOURCE: Mother Jones
November 20, 2012
DIET AND COLON CANCER
A starchy, high-carbohydrate diet is associated with the recurrence of colon cancer. Read more…
SOURCE: Science Daily
