WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Tuesday, November 24, 2015

Stuffing! Gluten free, dairy free, soy free, corn free, yeast free, chemical and color free..

Here is the basic stuffing recipe we are fond of using. This year I will make two batches of this, one with the pepper,onion and celery for Derek and 1 without those for Abby! :-)

Feel free to use dried herbs, but I do try to use fresh when I can. I find that a heavy hand on the herbs,onion and celery are what makes this stuffing. While Irish soda bread "works" it can be a bit tricky as a little too much broth makes mush, too little and it is too crunchy! So we focus on packing it full of flavor!

I usually free hand adding herbs to taste so these measurements are just my "best estimate".

If you are lucky enough to be able to use butter, then by all means use it! Butter offers the best flavor.

If you increase the egg's to 2 and also use 1/4 cup coconut yogurt mixed into the broth and egg, you will end up with more of a "savory bread pudding" which Abby absolutely loves, but not the same as "stuffing."

Feel free to add in whatever it is your family likes and tolerates. I know folks add everything from apples or cranberries to mushrooms. We stick to the basic for Abby.

1/2 cup grapeseed oil(or coconut oil or palm shortening) plus more for baking dish
1/2 pound Irish Soda bread cubed (about 5 cups I use this to avoid yeast)(Use whatever bread is safe for you!)
1 1/2 cups chopped organic yellow onions
1/2 cups sliced/diced organic celery
1/4 cup chopped flat-leaf parsley
1 tablespoons chopped fresh sage
1/2 tablespoon chopped fresh rosemary
1/2 tablespoon chopped fresh thyme
2 teaspoons pink himalayan salt(or safe for you)
1 teaspoon freshly ground black pepper
1 1/2 cups homemade chicken broth
1 large egg

Preheat oven to 350, grease baking dish.

1)You need to dry your cubed bread. I set the oven to 225 and stir them now and then on cookie sheets. Takes about an hour. You can do this the day before and just keep them airtight on the counter overnight.

2)saute the onions and celery until soft(save any excess oil with them the fats are great for stuffing!). You can also do this the day before and keep in the fridge.

3)In small bowl combine salt,pepper, herbs.

4) In another bowl beat egg and chicken broth together(You should have chicken broth already made in the freezer for this)

5) In large bowl toss bread cubes with herbs and salt mix. Then mix in broth and egg mix. Place into greased baking dish.

Bake for 40-45 minutes. If top gets too brown during baking, cover with foil. I usually check mine at the 30 minute point.

Friday, November 13, 2015

Cream of Mushroom for Cooking(gluten free, dairy free, corn free, soy free, )

(You can sub celery for the mushrooms if the mushrooms are an issue.)

We make this for cooking in casseroles or stuffing and is necessary for Thanksgiving green bean casserole. I freeze it in 1 cup portions in the freezer. If you actually want to eat it as a soup, you will want to thicken it slightly with some gluten free flour or potato starch. Without sherry it isn't quite the same, but safe beats the "same" every time around here. We just aren't fans of cream of mushroom on it's own, so this recipe works well as an ingredient. Easy,fast and freezes well- perfect.

4 cups sliced organic fresh mushrooms
1 1/2 cups homemade chicken broth
1/2 cup chopped shallot(or onion)
1 teaspoon dried thyme
3 tablespoons grapeseed oil or coconut oil(to saute mushrooms and shallots)
1 teaspoon salt
1 1/2 cup homemade coconut yogurt(or you could use full fat coconut milk if preferred.)

In pot combine sliced mushrooms,shallots,grapeseed oil, and thyme and saute until shallots and mushrooms are tender.

Add chicken broth and bring to a boil, reduce heat and simmer for about 5-10 minutes.

In blender add yogurt,salt and mushrooms/shallots combination.

Puree until smooth(or chunky if you prefer.)Separate in portions to freeze.

Friday, November 6, 2015

No New Funky Symptoms

For the first time in a few years Abby has gone over 4 months without a "new" and "weird" symptom!

Granted, she has had her normal flares.. and the normal gamut of symptoms.. BUT nothing new in months, is worth celebrating around here!

The well water continues to be a huge gift. While she will still react if it is too warm(or too cold) for her, at least she can shower without throwing up or fainting or being ill for 2 weeks after the fact. They still exhaust her and energy wise it takes her a couple days to recover enough from a shower to ready up for another, but a huge improvement in her quality of life to even be able to shower!

We use the well water for cooking now- and no problems!

Unfortunately, we really have not gained any new foods for her yet. Though it has just been 4 months and the hay fever season has been a big one not to mention living rural among the fields and tree's. We have gone back and tried a few and no improvement on her tolerance so we are just going to give her body some more time.

Our bodies are programed to heal. Granted, not all damage can be undone, but we have faith that we can at least keep her this stable.. and will always be hopeful that she will gain other positives with the right tweaks to her environment. Just that she can shower now and then and new funky symptoms has made it very clear to us that environment is everything.

She is still catching every cold that comes near her. Her energy level hasn't really improved. She is incredibly sensitive. She has been trying to go outside for a few minutes now and then but often ends up with hives, nausea and muscle pain though now and then she can step outside and be okay for a few minutes. So, that too can wait a little longer. She has her good days where she can be on her feet longer, and then still the bad days where just getting out of her bed is a challenge. We do notice that when she reacts it happens faster now.. on a positive it makes it much easier to pinpoint what caused the kidneys, stomach,heart etc symptoms, but bothersome that it seems the reactions are more defined and worse.. On the other hand, with the new environment she seems to be recovering a little quicker.. or at least that is how the past 4 months have played out. I have learned never to assume things won't change with her.

Our chickens are growing so fast! Another couple months and they will be laying for her. Of course she cannot go near them for long, they cause her to react! Feathers! But she has always been reactive to feathers and fur so no surprise.. I admit, they get to my allergies as well but manageable! Plus, they are amazing little birds. Who knew? They all have names now and while we still plan to get "broilers or fryers" down the road I know it is going to be hard.. they have so much personality. I am just grateful this first bunch are all for laying, knowing I am not going to be eating this first flock is a huge relief for all of us! We are so excited! The fall garden has produced green beans, bok choy, italian parsley, rosemary for her and a few others for the rest of us. The carrots are growing like weeds now that it has cooled down some so soon there will be plenty of those for her. We hope this spring we will have a much, much larger garden(working on beds and fencing now)and hoping to add a few beehives if no other critters.

We noted signs of feral hogs in the back fields a couple weeks back but haven't noticed anything new since the heavy rain- we are hoping they have moved on. We continue to see the deer now and then but they keep a distance, which is good! Our biggest grief has been the fire ants- without chemicals there is very little we can do but to watch carefully where we walk. With winter coming we will get a break for awhile though.

So, overall? The Move was worth the grief. :-) Hoping for a great winter this year!

Friday, October 23, 2015

Fig Newtons(gluten free, corn free, dairy free, soy free, citrus free)

These are in Abby's top five of all time favorites.

We were just talking about how when she was younger(and was able to eat a lot of different foods) she was always disappointed if I bought a box of these.. Now however, she see's them as absolute luxury! :-) How things change!

These are a little bit of work, but after you have made them a few times, much easier.

I am pretty sure I have posted versions of these before, but as I have made them over the years I keep modifying to make them better.(and easier!!)

Fig Newtons:

Cookie dough:
1/2 cup Tropical Traditions or Spectrum Palm Shortening
1/4 cup Domino's organic cane sugar
1/4 cup homemade Brown sugar, packed(cane sugar plus plantation blackstrap molasses)
1 Large egg
1 teaspoon homemade Vanilla extract
1 Tablespoon water(if needed)
1 1/2 cup all purpose gluten free flour
1 tsp guar gum(since these need to be shaped I would hesitate to remove the guar gum,though psyllium husk powder should work)
1/2 teaspoon Salt(safe for you, salt is tricky for the corn-free crowd. )
1/2 teaspoon homemade Baking powder

1 1/2 cup of Made In Nature Dried mission figs
1/3 cup tamarind puree
3 Tablespoons Domino's organic cane sugar
Pinch Salt(safe for you)

1) Start with the filling.

2) remove stems and cut(at least quarters)the dried figs. Cover in boiling water and set aside to rehydrate and soften.

3)Make your tamarind puree. I cut about 1/4 cup of tamarind fruit from a block of pressed tamarind and cover with boiling water to soften. Then push tamarind through fine mesh to remove any bits of seed/shell.

4)Once figs are hydrated drain. Place drained figs, tamarind, dash of salt,and sugar in blender or food processor. Pulse until a jam like texture- it will be thick. If too thick to puree you can add a teaspoon or so of water as needed to smooth it out.

5)Make the dough!

6)In bowl cream sugars and shortening. Add egg,vanilla and beat until smooth. Now add flour, guar gum,salt, baking powder. The dough should hold together and hold it's shape but soft. If it is too crumbly add the reserved Tablespoon or less of water.

7)Split dough into 2 or 3 equal portions(we like bigger and thicker so we split into two sections).

8) Roll dough out between 2 sheets of parchment paper- aprox 4 inches by 12 inches(give or take.)you can trim the edges for a tidier fit. Remove top parchment but leave dough on bottom piece of parchment.

9) Down the center of each piece of rolled dough spoon fig filling. There should be enough dough on either side of the filling to wrap over the filling down the middle.

10) using the parchment, flip one side of the dough over the filling. Then gently flip the other side of the dough so the dough slightly overlaps over the filling. It should now look like a long tube of dough filled with fig filling.

11) Place roll on cookie sheet and place in the fridge until firm, or into the freezer to hurry things up.(about 10-15 minutes in the freezer)

12) Slice fig newton sized sections and place each cookie on a parchment lined cookie sheet. Place back in the freezer. (just until oven is hot)

13) Preheat oven to 375

14) Bake for 12-14 minutes- just until the edges turn golden- don't over bake!

15) Ideally these are best if you seal in an airtight container while still very warm, it helps the dough mimic the original better- however, Abby claims they are perfect as soon as they are cool enough to chew.

Thursday, October 22, 2015

Gluten Free Freezer Roux! (corn free, dairy free, soy free)

When we first moved to the Gulf Coast in Texas, one of the first foods we learned to appreciated was gumbo. We are close enough to Louisiana that most along the coast are huge fans of gumbo, but it has to be authentic. Over the years as Abby lost foods we could adapt but once corn and gluten free I wondered if I could even call it a gumbo any longer minus what seemed like everything! These days Abby really cannot have gumbo any longer, but she can have this roux. I have found various combo's of veggies and chicken with rice are pretty tasty when mixed with roux.

It seems every family has a different recipe and so far we have found them all delicious! But the one thing that is key to all good gumbo's is the ROUX!!!

It isn't "real" gumbo or even good gumbo if you use the the packaged stuff and even worse is that all the package stuff is packed full of corn, or wheat, MSG and heaven knows what else!

It is very simple to make a roux- flour plus fat and cook and stir and cook and stir.. really it is that simple but it is time consuming!

When I have an extra hour on hand(a favorite book I am reading etc) I found I can stir and read and then freeze the roux! This has made gumbo making on another day a lot easier, and less time consuming.

1 cup Grapeseed Oil(TJ's)(or safe lard or other safe fat that will tolerate the heat threshold)
1 cup gluten free all purpose flour

Pour oil into thick bottomed pot. Slow sift in flour while stirring with whisk on high. When combined and smooth reduce temp to medium/low and keep stirring, and stirring (50-60 minutes!!!) until your roux is a deep brown. Some prefer a more milk chocolate color while others take it to a deep dark chocolate. The Northerner in me prefers a milk chocolate color.

Allow to cool to room temperature and then freeze.

Wednesday, October 21, 2015

Coconut Chew Bars:(gluten free, dairy free, soy free, nut free, corn free, )

My Mom was a great cook and when she passed away she gave me her favorite recipes. One that I requested was called Coconut Chew Bars. She did not make them often but over the years I often thought about them and kept meaning to make them. Now years after she passed I finally got around to making a batch. The trick was converting to "Abby safe" ingredients. We are quite pleased with how they turned out. The one major difference(to my memory)was the glaze. The original called for lemon and orange juice so I swapped for tamarind. Mine turned out some what gooey because I opted to add extra tamarind(good source of various vitamins/minerals) for extra tang so the glaze did not set up well. On a positive, we really like gooey goodness around here so we are quite pleased with the conversion. The original filling also called for chopped walnuts which I substituted roasted chickpeas for- the chickpeas were an improvement! I was never a fan of walnuts! :-) But if you can have nuts you could use any chopped nut instead of the roasted chickpea. The flour was a direct substitution so you could just use the same amount of wheat if it is something you can eat.

If I were making these to share I would stick to the 3 tablespoons of tamarind- but if you aren't trying to impress anyone? Go for more tamarind!

3/4 cup Tropical Traditions palm shortening
3/4 cup homemade powdered sugar(caution with store bought versions.)
1 1/2 cup gluten free all purpose flour(homemade, none of the store bought are considered safe)
dash of salt(safe for you)

2 eggs
1 cup homemade packed brown sugar(organic domino's plus Plantation organic blackstap molasses)
2 Tablespoons gluten free all purpose flour
1/2 teaspoon homemade baking powder(1 part tapioca starch,1 part baking soda and 2 parts cream of tartar)
1/2 teaspoon homemade vanilla extract.
1/2 cup homemade roasted chickpea's
1/2 cup Tropical Traditions coconut flakes


1 1/2 cup homemade powdered sugar
2 Tablespoons melted coconut oil
3 Tablespoons Tamarind puree(we buy the block of fruit and make our own puree)

1) Preheat oven to 350 and line a 9x13 with parchment paper(you can cut the recipe in half and use a 8 x 8 pan)

2) CRUST: In bowl combine powdered sugar, flour and salt. Cut in shortening. Press firmly into base of your pan.
A)Place in oven and bake for 12-15 minutes.

3) While crust is baking, in bowl combine eggs,flour,baking powder,brown sugar, vanilla. Mix until well combined. Lastly, stir in coconut and chickpeas.

4)While crust is still hot, pour filling over the crust.

5)Bake for 20 more minutes.

6) While it bakes prepare your glaze. Combine powdered sugar,tamarind and coconut oil. I ended up using a few extra tablespoons of tamarind which was a wonderful flavor, but the glaze did not set so they ended up kind of messy!

7) When still hot cover in tamarind glaze.

8) Allow to cool completely(consider chilling) before cutting.

Friday, October 16, 2015

This is an easy one.

Basically a gluten free recipe for chocolate chip cookies and instead of chocolate chips you add coconut flakes and raisins. They get a nice chew around the edges and soft in the middle. If you are watching how much fat you eat you can reduce the coconut oil to 1/2 cup and I think they would be just fine.

2 1/4 cups Gluten-Free Flour (we mix our own, none of the store bought are safe for the corn sensitive.)
1 teaspoon homemade baking powder( 2parts cream of tartar,1 part tapioca starch, 1 part baking soda)
1 teaspoon baking soda
1/2 teaspoon salt(safe for you, we use pink himalayan)
1/4 teaspoon Now Brand guar gum
3/4 cup Tropical Traditions coconut oil, softened
3/4 cup firmly packed homemade brown sugar
1/2 cup Domino's or C&H organic cane sugar
2 Eggs
2 teaspoons homemade vanilla
1/2 cup raisins(we make ours to make sure they are safe)
1/4 cup Tropical Traditions coconut flakes.

1) Preheat oven to 375 and line cookie sheets with parchment paper

2) Beat coconut oil, brown sugar and sugar together. Then add vanilla and eggs

3) Now add flour, baking powder,baking soda,salt and guar gum to the mixture above. It will be a pretty stiff dough.

4) Place by spoonful a couple inches apart on lined cookie sheet.

5) Place in freezer for 10 minutes(important when baking with coconut oil, the cookies will spread too much if you don't chill first)

6) After chilled bake for 9-11 minutes.

7) Allow to cool completely. They will firm up as they set.

Friday, October 9, 2015

Carrot Cake Cookies: dairy free, gluten free, corn free, soy free..

The cookies are wonderful, but the filling is what we really love! It is as close as you can get to cream cheese frosting when you are dairy , nut and soy free. I had made a big batch of raisins the other day and besides tossing them into her cream of rice we like them best in cookies!

You can easily use cinnamon or whatever spice you prefer or is safe for you instead. Abby is still tolerating ginger and cloves so those are our go to spices still.


1 1/4 cups all-purpose gluten free flour
1 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon baking soda
1/2 teaspoon salt(safe for you, we use pink himalayan)
1/2 cup Tropical Traditions coconut oil, softened
1/3 cup plus 2 tablespoons packed homemade light brown sugar
1/3 cup plus 2 tablespoons Domino's Organic Cane granulated sugar
1 large egg
1/2 teaspoon homemade vanilla
1 cup finely grated carrots (2 medium)
1/2 cup homemade organic raisins

Filling ingredients:

3 Tablespoons homemade coconut yogurt
1 1/2 - 2 cups homemade powdered sugar(only way to make sure it is completely corn-free)
2 Tablespoons Tropical traditions palm shortening
dash of salt

1) preheat oven to 375

2)line cookie sheets with parchment paper

3)Mix together flour, ginger,cloves, baking soda, and salt in a bowl.

4) Beat together coconut oil, sugars, egg, and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Mix in carrots, and raisins at low speed, then add flour mixture and beat until just combined.

5) Spoon 1 1/2 tablespoons batter per cookie a couple inches apart on baking sheets and bake until cookies are lightly browned and springy to the touch, 10-13 minutes. Cool cookies on sheets on racks 1 minute, then transfer cookies to racks to cool completely.

6) In bowl using hand mixer combine yogurt,powdered sugar, palm shortening and salt until fluffy(depending on your yogurt you may need more or less powdered sugar)

7)When cookies are cool fill and sandwich.

DIY Cream of Rice (gluten free, dairy free, soy free, corn free, chemical free)

With winter coming(hopefully!) it was time to grind some cream of rice cereal for Abby. I use the WonderMill and use the coarse setting to get the right consistency. I tend to grind a bunch at one time so I won't have to do it again for awhile. We like to grind in a few tablespoons of buckwheat to add some value and heartiness to it. We have found though if we use too much buckwheat it can get bitter so we only add a bit(not even 1/6th buckwheat).

I make our own brown sugar(1 cup Domino's organic cane sugar plus 1 Tablespoon unsulfured organic Plantation blackstrap molasses) and always have that on hand. I also keep some homemade margarine(Fake Butter Spread) in the fridge for Abby. When you have these already made this is a super fast and wonderful breakfast.

2 1/4 cup water
1/2 cup rice "cereal"
1/4 teaspoon salt(safe for you)

1) Grind on "coarse" on your grain mill a few cups of safe for you rice( We use Nishiki sushi rice)

2) If like us you would like to add more value, also "coarse" grind a few Tablespoons of teff, or buckwheat or other higher nutrition grain or seed to combine with your rice.

3) Store in airtight container.

4) Bring 2 1/4 water(or safe for you milk) to a rolling boil.

5) Add salt

6) Using a whisk(or you get lumps!)slowly whisk in rice cereal. Reduce heat to medium.

7) cook for a couple minutes until creamy.

8) serve.

Monday, September 28, 2015

Gingersnap Custards:(corn free, gluten free, dairy free, soy free, )

This was a tasty mistake.

For a long time I have been wondering what buttermilk pie tastes like.. Many years ago my friend Karen told me about how it is a southern tradition for many families. Since I grew up in the pacific northwest I had never heard of it. Over the years I have thought about it off and on and for the last year I have wondered how it would be dairy free. Since making gingersnaps last week I have had a bag of gingersnaps either begging that I continue to eat a few with coffee each day, or hurry up and find some way to use them.

They taste shockingly good! Smooth and creamy and the cookie got soft and is like a layer of moist gingerbread in each serving. The mistake was that the cookie floated to the top! :-) Not as pretty as I had imagined, but with a cookie across the top, or peeled and flipped with some cookie crumbs sprinkled on the sweet creamy base it wasn't too ugly! Plus, we ate them so quickly we just did not care. I am considering trying the filling on a regular gf crust down the road.

Warning- these are SWEET, like insanely sweet! 1 will be plenty for even the sweetest sweet tooth.

How I wished I had tried making buttermilk pie a very long time ago!


1/4 cup Tropical Traditions coconut oil, melted
1 3/4 cups Dominos(or C&H) Organic cane sugar
3 Tablespoons gluten free all-purpose flour
3 eggs, beaten
1 cup full fat homemade coconut yogurt
1 teaspoon homemade vanilla extract
1/4 teaspoon pink himalayan salt(or safe for you salt)
12 gingersnaps(my last recipe post was for a safe gingersnap)


Preheat oven to 350F.
Combine coconut oil, sugar, flour, eggs, yogurt, vanilla, and salt in a large bowl; whisk until smooth.
Place 1 gingersnap in the bottom of each lined muffin cup.
Pour mixture into lined muffin cups with the cookie in the bottom(I use parchment liners,work great!).
Bake 18-20 minutes, until golden and a wooden toothpick inserted in the center comes out clean.
Cool completely on a wire rack. Cover with plastic wrap and refrigerate until serving time.

Note: If you want the tops to be golden, place under broiler for a few minutes.

Friday, September 25, 2015

Ginger Snaps(corn free, dairy free, soy free, gluten free, chemical and color free)

Despite it being hot in Houston still, the leaves are falling and Fall is in the air! Now my house smells like fall too!

Gingersnaps are not only tasty but they are versatile. Add them to ice cream, or decorate a fall flavored cake, or crush them for a pie crust, or a quick trifle? For me a handful with a cup of coffee for dessert is my favorite way to consume them.

Beyond these being safe for Abby, they contain ginger,blackstrap molasses and coconut oil which are all full of good nutrition. We have been using a lot of cloves for the past 2 years mostly because Abby stopped tolerating allspice, nutmeg,mace and cinnamon. I finally got around to reading about cloves. Even today extracts from clove are still used dental work and care. Clove oil will help numb a tender tooth. Even better they contain vitamin K, and iron and other wonderful values. So more cloves in our baking and cooking for sure!

From the website The Worlds Healthiest Foods

A Nutrient-Dense Spice:

"Like its fellow spices, clove's unique phytonutrient components are accompanied by an incredible variety of traditionally-recognized nutrients. Using our nutrient ranking system, we determined cloves to be an excellent source of manganese, a very good source of vitamin K and dietary fiber, and a good source of iron, magnesium, and calcium."

Crunchy Gluten Free Ginger Snaps:

1-2/3 cups Gluten free all-purpose flour
1/2 teaspoon guar gum
1 Tablespoon ground ginger
1 tsp. ground cloves
1/2 tsp. baking soda
1/4 tsp. pink himalayan salt(or safe for you salt)
1/2 cup Tropical Traditions coconut oil
3/4 cup homemade packed dark brown organic sugar
1 large egg yolk
4 Tbs. Plantation brand blackstrap molasses

1)Cream together sugar, molasses,yolk, coconut oil.

2)Blend together flour,guar gum,spices,baking soda and salt then add to creamed ingredients.

3) using your hands work the dough into a ball.(reminded me of gingerbread man dough you would roll)

4)roll into about 2 diameter roll. I wrapped it in saran wrap and it rolled easier that way.

5)Place in fridge for at least 1 hour.

6) preheat oven to 350

7)line cookie sheets with parchment paper.

8) Slice your cookies. You are trying for a nice thin slices(will get a better crunch!). The dough wants to crumble, so use a very sharp knife and be gentle.

9) place on cookie sheets. Place in freezer for 15 minutes.(Helps prevent spreading! )

10)bake for 12-14 minutes(depending on the thickness of your slices).

Allow to cool and keep in an airtight container.

If they get soggy, you can place in the dehydrator for a few hours to get the "crunch" back.

Thursday, September 24, 2015

Patient Care Improves With Fewer Mito Specialists but MORE Mito Literacy

This past year or two I know the Mito Community has been alarmed by the number of Mito Specialists stepping away from patient care, or some only willing to see patients who have a known genetic mutation, or those are scaling back to see patients just in their wheelhouse. Patients were justifiably panicked. They were angry, disappointed, scared, and feelings of abandonment. Over the past 3-4 years I cannot count the number of families who were accused of child abuse simply because their child had a disease the hospital systems and medical schools hadn't figured out yet. With so few Mito Specialists out there it didn't help these families much. There was no literacy and just a few Specialists that even understood the word "Mito" and it's complex definition.

Four years ago when I first started reading research articles and googling there were only about 10 names involved in Mito Medicine. Today in just 4 years I could not even begin to count the number of Dr. names represented in the endless stream of Mitochondrial research and care.

As the original Mito Specialists have stepped away from patients, there has been a flood of new patient care Drs. These Drs. aren't "Mito Specialists" but they are Drs who attend extended learning. Drs. who read. Drs. who google. Drs. who are capable of caring for most Mito Patients.

From Rheumatologists who have dealt with mystery patients their entire career to Functional Medicine Drs and for that matter many holistic Practice Drs. They are doing a remarkable job filling the void. If you have a Dr. that cares,listens and is willing to individualize medicine you might just have a very good Mito friendly Dr.

I often compare the flood of Mito Patients to the floods of Chronic fatigue and Lupus patients in the 80's and 90's. Or the Lyme patients today. It took years but today these patients have options for Drs. who take them seriously in communities across the Country. Sometimes that was a nutritionist, sometimes a family Dr. or even Immunologists and Rheumatologists. These patients are receiving much better care today because care is accessible. Most importantly though, the knowledge of these diseases has blossomed across all medical specialities.

Another interesting thing that happens when more Drs. step up to care for a unique group of patients is that new discoveries are found. New treatments, new avenues, new support. Based on a Drs. experience and background they have a different views from a clinical standpoint.

These new Drs bring new ideas.

For a disease with no cure, with extreme individual symptoms, with no specific treatments we NEED brainstorming! We need that Chiropractor, that MAPS Dr, that Rheumy, that Immunologist, that functional Med Dr, that holistic Med Dr, that Family Dr, etc. They are the ones that will be hands on with patients moving forward.

Those original Mito Specialists are still around even if retired from patient care. Their original findings will likely change and no longer be the standard but because of them we learn more because they are the ones who planted the seeds. As they retire, step back, move away from patient care, patients will find new care and better care because of those original Mito Specialists.

If you have read my blog you know I feel the majority of Mitochondrial Disease is ManMade. The zillion medications(70 percent of Americans take prescriptions daily! GASP!!! ) , the chemicals in our food, in our lives. We mean well but it isn't ending well. The study of Epigenetics, the study of our Microbiome, and methylation are providing answers finally.

In 10 years our children may see a "Epigenetics Specialist" instead of a "Mito Specialist." Or how about a " Microbiome Specialist?" It is coming. We must thank our Mito Specialists for this huge new world of medicine opening up.. for providing the open door to a massive leap in the right direction for understanding the human body. Knowledge always(eventually)translates to better patient care.

Our Mito Specialists did good. We thank them! They planted the seeds and now the rest of the Medical Professionals get to water and weed and hopefully harvest that knowledge to prevent and cure Mito.

So welcome Mito Literate Drs! We are glad to have you onboard. Our hopes now lie with you.

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