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sarah ruth

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About sarah ruth

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  1. my 7 yr old boy had this, teachers would think it was lice before they looked closely. I read somewhere that it's often yeast-related. We have had good success clearing it up (still has a little, but much less and it's continually diminishing) with him eating spoonfuls of extra-virgin coconut oil and putting it on his skin and occasionally scalp after a shower and giving his hair a good brush when it's wet (to loosen). When I've put it on his scalp he looks like a little grease slick, so it gets washed out before leaving the house! It's expensive stuff, but quite delicious.
  2. Ahhh... take a big breath... you WILL figure this out with him because it's such a positive thing to find out what's hindering health. Maybe have a little time out with him, sit and re-introduce gluten-free as such a positive change, and talk about the adventure of finding new treats to eat and cook, and ask for his help. The idea that if human beings were seen as a 45 year old man, then wheat was introduced when they were 41 has helped me tremendously with the "why me/us?" question - of course so many of us can't digest it!! What a crazy short experiment in human nutrition to suddenly have most of our diets centered on wheat! With my 5 year old it has helped to really involve him in the shift, focusing on good health. Browsing cookbooks and recipe forums has been great - find the recipes and cookbooks people rave about and you won't believe how good gluten-free can be! We made pizza crust, sandwich loaf, birthday cakes and brownies that EVERYONE loves. Encourage his inner scientist and have a weekly recipe challenge, new bought food tasting, etc.. keep talking about how great it is to be figuring out what our bodies are telling us and acting on it. In a pinch my kids love the MI-DEL animal crackers and ginger cookies, and they're only $3-4 a package here. Little crunchy rice crackers with nut butters or cheese in the middle, and macaroons.
  3. I'm with you in thinking there is something odd about excessive pickiness in kids, and haved wished my kids would just get on with it and eat up... but in the arena of picky kids, yours sounds about average. Follow your intuition when it comes to your son's health, of course, 'cause no one but him knows better, but it sounds completely reasonable to me that a little kid healing from imbalances should choose whipped cream over jelly beans - natural intelligence! As my son gets healthier (and older - now 5) he is much more enthusiastic and open about food, we are regularly amazed - persistence and optimism pays off! My daughter is at a stage (a THREE year old stage..) where she will only eat the skin and fat from meat preferably whipped cream by the bowl full, and rice noodles with butter and cheese. I exagerate a bit, but she is seriously NOT into new foods. You as a parent are not alone in this! Some of the best feeding advice I got was from Ellyn Satter's book "feeding with love and good sense" (at most libraries) where she says you need to casually offer a child a new item at least 20 times before you take their refusal to heart - but even then re-introduce it a month or two later. I also feel hugely indebted to the Weston A. Price Foundation's website for improving our family's diet. Cod liver oil was a surprise hit with my kids, they love love love the plain gel capsules of it. It also really helped me to focus on the basic, say, 10 things my children didn't question eating and then make them as healthy as I could. For example, rice and quinoa are easy pleasers, so I fill my freezer with litres of homemade meat stock and use that instead of water for cooking it up. Pancakes and waffles are thrilling to kiddos, so I made them with peanut butter and eggs, or almond flour and eggs rather than a starchy gluten-free-grain flour. They wouldn't eat eggs so we invented "jam roll-ups" (jelly roll omlette?) with a toothpick in each slice and they devour them. Going berry picking in the summer led to berries in smoothies which led to so many nourishing things snuck in! (eg. bee pollen, coconut milk or oil, greens powders, flax oils). Fruity yogurts let to homemade yogurt (24hr culturing for good probiotics in a yogurmet machine) with some jam mixed in, which led to kefir, you get the idea. Whipped cream with the green beans sounds delicious, and sounds like a classic dish, go for it!
  4. kefir lovers unite! I'm so thrilled to have discovered live fermented foods, they feel *vital*, SO much better than yucky probiotic pills. I started with a yogurmet home yogurt maker and made 24-48hr yogurt and it's SO delicious, so unlike even the best organic stuff I can get at the store, even confirmed dairy-barfers love it. Then I bought milk kefir grains and water kefir grains on ebay. The milk kefir is potent and delicious stuff and goes into all smoothies, or plain, or with a little sweetner. I intent to try some kefir sourdough next, to pre digest the gluten-free flours before baking. The water kefir grains just go into diluted purple grape juice and makes a fizzy pop, I don't know how health it is, but it's a low-in-sugar treat and my son adores it. I have made sourkraut only once, it was good, but I've run out of sausages Next to try is kim chi and dosas (fermented rice roti) - have you made any of these? Anyone else make probiotic foods? (when my supplement shelf overflowed I knew something had to change!)
  5. I say, if a supplement makes you feel or be sick, then it's not a supplement you should take, regardless of ingredients. Find a different way of getting those nutrients, always going in the directions of whole foods. Sometimes, yes, vitamins make me feel ill, sometimes oils in capsules are rancid, and sometimes the ingredients are too processed or in the wrong form for our particular bodies. Follow your gut
  6. I feel queasy and gross after probiotic pills too, and take that as an indication that it's One Pill Too Many. Regular milk and yogurt also make me feel bad. I have no problem with the homemade kefir and homemade 24hr yogurt though, both are very low in lactose due to their extended fermentation, very high in probiotics, and they feel SO healthy and good in my body. When I consume them regularly I have felt much better. Kefir is very inexpensive and easy to prepare. I bought the grains for around $10 (shipping included) on ebay and they came quickly. All you need to do is leave them on the countertop in a glass jar and add fresh milk every day or two as you strain the fermented stuff to drink. Lately I have been allowing the strained milk to ferment a second time in a second glass jar for another day or two, shaking ocassionally, and the results are great! Much tastier and bubblier and creamier and all around easier to drink. If you can get the Liberte brand in your area it becomes very similar to the plain version of theirs, and my 5 year old ADORES it with a touch of something sweet or in a smoothie. I know some people cannot handle dairy at all. period. But if you feel that your trouble is primarily through lactose then you might find kefir and the long-fermented homemade yogurt to be alright. ..if you're up for another trial that is
  7. Hi Alison, I've never made gelatine using the sheets, but I believe that is just another way it is available, and should be pure. http://www.recipes4us.co.uk/Specials%20and...s%20Recipes.htm had some chit chat about leaf gelatine, and suggested 6 sheets to gel 2 cups liquid... this must depend on the size of the sheets.. I've never seen sheets in stores here. as for juice, if the peaches are stored in pear juice (usual here) then it should be fine. Pineapple and orange juice are too acidic as far as I understand. We have only ever made it with apple cider/juice or purple grape juice, and never with fruity bits in it. Maybe have trial go with your gelatine before the party, people (esp. adults) here can't seem to resist gobbling it up, even if they'd been teasing me for making it the day before.. I imagine Portugal must make up for it's poor labelling with good wine and warm weather - cheers!
  8. there is NOTHING wrong with being small! But if our intuitions are telling us something is off with our kids then we should listen. Ursa Major, thank you for your helpful post on my question about my kids, I agree that cod liver oil is a very powerful food - my kids LOVE it in those plain gelatin capsules. My mission lately is to increase the nutrient density of the foods we eat. The Weston A. Price foundation recommends bone broths, soaked grains, animal fats and organs, and fermented foods like saurkraut, kefir and good yogurt for optimum human health. It is such a learning curve from my previous diet of humous and bagels and pasta, but it feels correct. I hate that it's taken watching my kids falter to learn this. Best wishes to us all!
  9. I remember when it seemed *impossible* to eat a diet without wheat, it felt so empty - what would I eat???!!! ..but it gets easy I promise. We had pizza last night, we eat noodles and cookies and toast, you just need to clear out your cupboards and shift your recipes, different is just as good! That said, the biggest change has been that pizza, toast, cookies and noodles are treats more than staples, as I am trying to shift to more nutrient dense foods. Check out the cookbook section of your local library, ours has MANY gluten free cookbooks. Lately I took out Annalise Roberts' Gluten Free Baking Classics and her recipes are very delicious, my husband says he wouldn't mind eating any of them regularly (he's the bread lover). We make pancakes with almond flour, eggs, yogurt, pinch of baking soda & a splash of vanilla - delicious! A person posting here has a seriously good sandwich loaf recipe in that forum, cookies are very easy to make without flour, let alone gluten-free flour - you and your daughter will be OK! For me, the difficulty is saying "no" to offered foods, and being so particular about what can go in my and my kids mouths in a culture where we are swamped by options. But it's worth it to have healthy happy selves and kids, so worth it. It helps me to have a scientist's view of humanity - wheat is new for us, especially it's modern prevalence, it only makes sense that some can't thrive on it, we need to listen to our bodies. best wishes!
  10. yes. ALWAYS a good idea to sort through and rinse your legumes, if not for stray grains then for rocks and pebbles. my favorite are the chickpea sized rocks . I do not know the celiac implications of stray grains. My inclination would be to sort them out, rinse very very well, and cook it up, but buy from a different supplier next time. Debbie, how are your experiences with JOWAR (sorghum) flour from the east indian stores? I have yet to buy some, but was in Pakistan as a child and have love-filled memories of the jowar rotis with saag and chai, and feel a deep *need* to make them again now that I have figured out what the grain was.
  11. we always make our own "jello". the gelatine packets here each gel 2 cups of liquid, you dissolve it in 1/4 cup water, add 1/4 boiling water until it's all dissolved (stirring), add 1.5 cups pure juice (non-acidic, we primarily use purple grape juice) and put it in the fridge to set up overnight. I usually make closer to 4 packets at a time to about 6 cups of liquid. very good.
  12. oh ladies! our poor kids . My little guy is a nutter when he eats gluten too (I just asked this same question last week in the kids forum - I hadn't seen this forum yet). SCREAMING at me, painting all in black, unable to focus on simple tasks but a rain-man like ability to recite anything he has seen in a nature movie, collapsing into tears, getting stressed and flapping his hands, black circles under his eyes. I feel so lucky to read everyone elses posts and begin seeing a pattern in all this.
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