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.

Thursday, July 30, 2015

Raspberry Coconut Yogurt Sherbet(no cooking, no eggs, no dairy, no chemicals!)

We are ending the raspberry rotation and I had some in the freezer that needed to be used. Who doesn't like sherbet?

This clean version really reminded us of those push pop's that are so full of chemicals..

The coconut yogurt(any safe plain yogurt would work well) actually was a perfect addition and offered a nice additional tang. We love ice cream but sometimes when it is this hot outside we want something a little less rich. No eggs, no cooking and minimal fat via the coconut yogurt offered a lighter satisfying sweet treat!

Over the years we have found that IF Abby is going to eat fruit, veggies or berries we need to cook them first. I was hoping since these were frozen and the seeds removed they would be okay, and in small amounts it was, though next time I will cook the berries since she tolerates them better that way.(thinking blackberry next week!!!)

This freezes pretty fast with the lower fat/protein content but stays soft enough to serve the next day right out of the freezer.

I know a lot of families who juice their veggies and fruits.. I couldn't help but think perhaps using a juice of choice would work well. While the grape and apple do offer sweetness you cannot taste them. The berries,yogurt and sugar would disguise all sorts of juice.

3 cups fresh or frozen raspberries (caution,know your source berries are notorious for being corn tainted)
1/4 cup homemade grape or apple juice(we make grape juice from organic safe grapes for Abby and freeze it. )
3/4 cup C&H organic sugar(Add sugar to taste depending on the berries and juice you may need less or more.)
3/4 cup homemade coconut yogurt

1) In blender combine,berries,juice,sugar. Blend until smooth.

2)Place a fine mesh strainer over a bowl and pour in the berry mixture. Stir until only the seeds remain in the strainer. Discard seeds.

3)Add the coconut yogurt to strained berry mixture. I found a whisk was enough to combine it well.


5)Follow your ice cream makers instructions.

Tuesday, July 21, 2015

Red Bean Paste "Brownies" (gluten free, dairy free, soy free, corn free, chocolate free..)

Using the term Brownie usually means chocolate in my mind, but I used the term anyway to describe the texture. These are a little more cake like.. almost more like a moist whacky cake(3 eggs make for more cake like)and while not big on any particular flavor other then sweet,made perfect vessels for dressing with other "toppings."

Coconut oil, red beans, and eggs make for a high protein and higher fiber brownie and coconut oil is just good for your body. One of the few fats Abby's body seems to tolerate and appreciate best.

We make our own red bean paste(very easy, a matter of cooking the beans to mush,puree, adding sugar and cooking down slowly to a paste.)and I have been trying to keep some on hand for adding a bit of goodness to more of her baked goods. Plus, we just love the stuff.. we eat a spoonful like you can eat a spoonful of peanut butter(which she lost peanuts again!). I have found freezing it works pretty well.

Abby has raspberries on rotation for now, not sure how much longer her body is going to allow this cycle but we have found a million ways to enjoy them! She doesn't tolerate them well raw we think because of the seeds and just the fact her body just doesn't like raw. I cook them, push them through a sieve then sweeten and finally thicken with a bit of water +potato starch.. the raspberry gel reminds us of the filling in raspberry donuts.. These would be tasty with applesauce, ice cream,caramel. Just on their own they are quick and satisfying bite. Red bean paste is a very mild flavor and goes well with any number of toppings.

Red Bean Paste "Brownie"

2 cups homemade red beans paste (or 1 can if you have a brand that is safe for you)
3 eggs
1/3 cup melted Tropical Traditions coconut oil
1/4 cup gluten free flour(homemade)
2 teaspoons vanilla extract(homemade)
1 cup C&H organic cane sugar
1/2 teaspoon salt(we use pink himalayan but you use what is safe for you)

Preheat oven to 350

Combine all the ingredients and place in very well greased 8x8 baking pan.

Bake for 35-40 minutes.(until just set in the center)

Allow to cool completely before cutting.

Saturday, July 18, 2015

Potato "pancake" Loaf(gluten free, corn free, soy free, dairy free)

5 medium potatoes peeled and shredded(about 2 cups shredded)
1 medium carrot shredded
2 eggs
1/2 cup grapeseed oil(I am guessing melted coconut oil would work well)
1 cup homemade coconut yogurt
1 cup all-purpose gluten free flour
1 teaspoon baking powder
3 Tablespoons fresh rosemary
1 teaspoon salt

I have seen a few versions of this online and combined a few for this one. Really a great side with soups or stews it takes the place of a biscuit or bread and butter very well. If you eat it hot right out of the pan it is like a cross between hash browns and mashed potatoes..and a dab of coconut sour cream,well at that point it is a meal on it's own. Next time I serve it for breakfast I will also offer a side of my homemade chicken sausage. If you let it cool it will slice more like bread.

You could easily add other veggies. Or omit the rosemary and maybe go Mexican with cumin, cayenne some diced sauteed red and green peppers? Italian would be easy as well. Some grated onion, or minced garlic? Or skip any seasoning beyond just salt. Delicious any way you chose to prepare it. Rosemary is one of the herbs Abby does very well with so I tend to lean on it frequently. Beyond flavor Rosemary is a great source of vitamin A.

I will warn that many in the corn-free community really struggle with potatoes,even when organic. So make sure you know your source.


Preheat oven to 375

Combine all the ingredients and place in well greased loaf pan. Bake for 1 hour.

To slice allow to cool, or scoop to serve hot. Top with coconut sour cream or topping of your choice.

Monday, July 13, 2015

The Move...

3 weeks with no cable,no phone and no internet.

We lived.

I honestly cannot count the number of times we have moved at this point, but this will be one of the more memorable.

Even closing had it's hiccup's. The latest is a broken water heater(please let them replace it today!). Boiling water for cleaning dishes is a little more homesteading then we are interested in! :-) Cold showers when you want one are great but not so great when you have no other choice. Just a little hiccup though, and hasn't changed our optimism.

I had grand plans to have so much accomplished by the end of our first month, and while much has been done, nothing on my dream list for owning a sizable piece of property. Things move slower.

To our great joy the well water here agree's incredibly well with Abby. While it is still tiring for her to shower she can shower without fainting and the amount of rashing and hives is greatly reduced. That alone made the move to this new life well worth it. We are just now using it for cooking her food and are hopeful that it will be as remarkable. Funny how something so simple as clean and pure water is so hard to find these days. That reality is shocking to me that in America of all places finding clean(free of chemicals) water is so difficult and at a premium. The rest of us have benefitted too, our skin is much happier and for the first time in many years I am not breaking out in hives with every shower.

We haven't seen any huge miracles but starting to see lots of tiny ones. A couple times now Abby has taken a walk down the driveway(very long).. and that tiny miracle has kept a smile on my face even when realizing I made the wrong paint choice for the living room! :-) I honestly cannot remember the last time Abby was able to walk that far outside... remarkable.

While we still don't have chickens or a garden, I at least know where I will be putting them. Progress.

It has been many years since I have enjoyed such privacy and space. Every morning I step outside with my coffee and have to pinch myself, having elbow room and still close to work for Derek is a dream. Deer, fireflies, a pond with a swelling abundance of frogs that sing us to sleep each evening- truly a little slice of heaven.

I am so hopeful today that these tiny gains for Abby will continue.

My old body is telling me exactly how little exercise I was getting in the suburbs, but each day along with Abby I get a little stronger.

Hope is a beautiful thing, but moving? Not so much. :-) Well worth it though.

Wednesday, June 3, 2015

Yellow Split Pea Dip(gluten free, dairy free, soy free, nut and seed free, chemical and color free and corn free!)

Summer means dip time!

We make our own version of "hummus" for Abby with the traditional chickpeas minus the tahini and while we like it we are always looking to use other peas,beans and lentils.

This more Mediterranean version is really really good. Love the oregano in it and for dipping veggies or spreading on crackers you just cannot go wrong.

Yellow split peas can be a little tricker to find but they can be ordered or are often available at your local international market.

1 cup yellow split peas, picked through, rinsed and drained
1 medium onion, chopped
1/4 cup grapeseed oil(olive if you have one you tolerate)
1/2 teaspoon dried oregano
1-2 teaspoons of tamarind puree(or fresh squeezed lemon juice if it is safe for you)
2½ cups water
2-3 garlic clove, minced fine
½ teaspoon safe for you salt(we use pink himalayan)
Grind of freshly ground black pepper, to taste(if you can we omit for Abby)
Chopped flat-leaf parsley, for garnish(or some finely chopped green onion, or chive, or fresh oregano,just a pop of color)

In pot combine yellow split peas,onion,garlic and water. Cook until the peas' start turning to mush(I did mine in the pressure cooker for 30 minutes)

Using a fine mesh strainer drain liquid from peas. If you have cooked your peas long enough you have no choice but to use a fine mesh as they are starting to break down and impossible to strain any other way.

Place peas in a bowl and add oregano, salt and pepper and stir until it becomes mostly smooth. (salt, oregano and pepper to taste! The peas will thicken more as they cool and the oregano will soften overnight)


Once chilled, before serving stir in oil and top with fresh garnish. It will be pretty thick after it sits in the fridge overnight.

I served with Abby's mini irish soda bread slices that I toasted until very crunchy and added a side of ginger fermented carrots for me!

June Already?

I cannot believe it is June already! Although finally the Texas summer and all it's sunshine is here!

Abby has had a few rough months. We suspect it was a combination of issues but triggered by a slow leak we found in her room way too late to prevent some issues. Once we got that taken care of things have slowly showed improvement. Like many with health issues her body is crazy sensitive to mold. I really need to pay closer attention to her room,in my defense it was leaking under a baseboard and under a dresser and I rarely move the dresser. I will be moving dressers regularly in the future.

The big tip off was the kidneys- again. Every single time she is exposed to something her body dislikes it always starts with the kidneys.

The proteinuria was bad bad and wasn't settling down for weeks at a time. Then came the other symptoms, the rashes, the fatigue, the weight loss, the grumps... the works. For once her Nephrology appt fell at the same time as a flare. Definitely caught the significant proteinuria, but everything else was holding fine, to our relief. This past four years has been all about keeping Abby's kidneys happy so we panic a little each time they are symptomatic worrying how much more damage they can take and still bounce back.

Once we hunted down the leak and fixed and treated it, her kidneys definitely responded positively quickly, but everything else is taking it's sweet time improving.

Of course we had what seemed like a month of horrid constant rain and all the pressure issues that come with T-storms, I am sure that added to it.

We are planning a move here shortly which I am sure has stressed her out as much as it stresses the rest of us out, so surely that has contributed as well. No matter how well you think you keep house, when you start packing things up it stirs a lot of dust up, which is also a trigger for her.

This go round we have definitely seen more skin issues. She has developed some "spots" on her legs. If you are from the Mast world you know exactly what we are talking about it. Definitely new for Abby. Some bruising which is unlike her. And an increase in the hickey like marks. As a matter of fact just her washing up left massive rashes/marks that looked like she had been dragged down a road in bare skin- they were smooth but horrific in how red/purple and massive they were. Those settled down reasonably quickly thankfully and within a couple weeks of each outbreak they cleared up.

Her wisdom teeth which we were fretting about have decided to make an appearance on the top. So, apparently severely impacted wisdom teeth will still cut the skin all on their own despite what the dentists say. While I am glad they are making room for themselves without having to put her at extreme risk to have them removed, they have caused her teeth to move. It kills me to see her teeth crooked(well okay, hardly crooked but definitely not straight any longer in a few spots) after the years of orthodontics, but I would rather a few crooked teeth then take the massive risks involved with a surgery - frivolous with her health for straight teeth isn't something her body can afford right now. On a positive, the world of orthodontics has evolved to the point that when she is well enough we can go get them straightened out again. So, we are leaving well enough alone for now. I see adults with braces all the time now.

Her stamina is less. Though she is up and moving around more now to our relief. Hopefully she will build back up now that she is bouncing back.

While I can honestly say that sunny 90 degree days aren't high on my list(I just like the sunny!) and her body definitely doesn't like the heat, it does seem to like "stable" weather patterns so hoping a nice long stable summer will help her out.

Sensitive and delicate for sure!

Glad we took the time to figure out what her body is safest with and what it hates, it makes it much easier to maintain stable.

All of these little things in the scheme of things I know aren't major. So many with similar diagnose's do not fare as well as Abby has.. but in our world we find them alarming, sometimes scary, and frustrating.

On the rare occasions I can step back and look at her from a different approach, what I see is remarkable,unique,evolving.

We have seen many symptoms come and go, many ebb and flow, and many new ones. Right when we get used to any given group of symptoms a new one will pop up and scare us. Eventually when we realize it is just another "small thing" we wonder if that new symptom will be the key to figuring her out. The metamorphosis.

This week a couple children that I have followed their family blogs about their health journeys have passed away. Little Nina and Mabel.

It really puts in all in perspective. I cannot imagine what their families are going through right now.

So, we will work harder to count our blessings.

Thursday, May 28, 2015

Chicken n' Biscuit(gluten free, dairy free, corn free, soy free, chemical and color free)

I have never been a great biscuit maker. Then when we went to gluten free(plus everything else) I really struggled. Right now, these are the biscuits we are most happy with and I make them frequently. They are pretty close to the traditional wheat based biscuit, though slightly more crumbly- which in our book is better then hard or rubbery!

I used a fried egg(I cook it in the same sized biscuit cutter I used for the biscuits so it fits nicely). I also cooked some chicken with some smoked paprika,salt and a bit of sugar. I had some asparagus and quickly blanched it and added it on top, this was definitely a do again mix of fillings!

Usually I love these soaked in honey and Abby safe homemade margarine- but was feeling like "brunch" today.

Smoked Paprika is hit or miss with Abby. We aren't sure if it is corn tainted or she is reactive to something they use to process it, but we save smoked paprika for her most empty bucket days and if she just eats it once in a blue moon she generally tolerates it.

1 3/4 cups all purpose Gluten-Free Flour
1/2 teaspoon salt(we use pink himalayan)
1 teaspoon Now brand guar gum
2 teaspoon homemade baking powder
1/2 teaspoon baking soda
3/4 cup cold organic palm shortening
1/2 cup thinned homemade coconut yogurt(so it has the same consistency as buttermilk)

In bowl combine all dried ingredients.

Then cut palm shortening into the dried ingredients.(should look like pea sized bits)

Now mix in coconut yogurt and mix until it comes together.(less handling the better)

The dough should be slightly softer then working with wheat.

Flour cutting board or counter.

Place dough on flour and flour hands. Pat dough about 2 inches thick.

Cut biscuits(no twisting!!)and place on parchment paper on a cookie tray. I place them so they are not quite touching one another.

Place biscuits into freezer for about 15 minutes.

Preheat oven to 425

Bake chilled biscuits for 13-16 minutes.

NOTE: You can freeze the raw biscuits and keep in a freezer bag and then bake 1 at a time.

Thursday, May 21, 2015

Pediatrician Recommended- Should it be?

The ingredients in Vanilla PediaSure(from the Abbott website):

8oz and 240 calories:

Ingredients: Water, Sugar, Corn Maltodextrin, Milk Protein Concentrate, High Oleic Safflower Oil, Canola Oil, Soy Protein Isolate. Less than 0.5% of the Following: Short-Chain Fructooligosaccharides, Natural & Artificial Flavor, Cellulose Gel, Potassium Chloride, Magnesium Phosphate, Potassium Citrate, Calcium Phosphate, Tuna Oil, Calcium Carbonate, Potassium Phosphate, Salt, Cellulose Gum, Choline Chloride, Ascorbic Acid, Soy Lecithin, Monoglycerides, Potassium Hydroxide, m-Inositol, Carrageenan, Taurine, Ferrous Sulfate, dl-Alpha-Tocopheryl Acetate, L-Carnitine, Zinc Sulfate, Calcium Pantothenate, Niacinamide, Manganese Sulfate, Thiamine Chloride Hydrochloride, Pyridoxine Hydrochloride, Riboflavin, Lutein, Cupric Sulfate, Vitamin A Palmitate, Folic Acid, Chromium Chloride, Biotin, Potassium Iodide, Sodium Selenate, Sodium Molybdate, Phylloquinone, Vitamin D3, and Cyanocobalamin.



First, NOT GMO free or organic. Odds are that the vitamins are synthetic and GMO corn tainted. I wonder how much Round Up is residual in each serving?

Second, the second and third ingredients are sugar. Though considering the first ingredient is water? That is a lot of sugar. Corn. It doesn't identify what type of sugar? GMo beet?

Third "natural flavoring and artificial flavoring"- anyone with the ability to google knows that is not considered "nutritious". Natural flavoring "could" include MSG which we all know that is not nutritious.

Fourth neither soy or dairy free- which are top 10 allergens in the pediatric population. I suspect that within the population of chronically ill children that this would be recommended to there is likely a higher percentage with food allergies and sensitivities. Then canola oil? They can do better.

There are a few other ingredients like carrageenan which are known to be difficult for sensitive stomachs. Or Cellulose gel or cellulose gum or soy lecithin they are not nutritious and not something I want in my child's food.

Not to mention who knows how many other chemicals each item was exposed to during processing?

They have labeled this as "a nutritional drink" for children.

Until Pediatricians/Drs. put their foot down and demand better quality nutrition for our children and quit endorsing something that I think is junk food in a bottle as "nutritional" we will continue losing the battle to provide safe food for our children.

If this product is recommended for children with poor health or poor nourishment? We are in big trouble.

Just because I could not resist I had to also list the ingredients for something a Pediatrician would call "junk food"

Yoohoo Drink:(strawberry)

6.5 oz and 100 calories

water, high fructose corn syrup, whey (from milk) and less than 2% of: nonfat dry milk, natural and artificial flavors, sodium caseinate (from milk), corn syrup solids, calcium phosphate, dipotassium phosphate, palm oil, guar gum, xanthan gum, mono and diglycerides, salt, soy lecithin, sucralose, niacinamide (vitamin b3), vitamin a palmitate, riboflavin (vitamin b2), vitamin d3, red 40, blue 1, red 3

Minus a few vitamins, some oils, plus just a couple extra unsavory ingredients- there is not a whole lot of difference certainly not enough to justify calling one "nutritious" and the other "junkfood".

We need to do better, especially for children who lack proper nutrition or have health issues.

How about some Go-gurt?

Go-Gurt Strawberry Splash contains cultured pasteurized grade-A low-fat milk, sugar, modified food starch, kosher gelatin, tricalcium phosphate, natural and artificial flavor, potassium sorbate, red #40, vitamin A acetate, blue #1 and vitamin D3.

Dannon Fusion Smoothie?

Grade A Cultured Pasteurized Reduced Fat Milk, Sugar, Water, Strawberries, Tricalcium Phosphate, Corn Starch-Modified, Natural Flavors, Ascorbic Acid (Vitamin C), Vegetable Juice and Annatto (for color), Sodium Citrate, Malic Acid, Potassium Sorbate (to maintain freshness), Stevia Leaf Extract (natural sweetener), Vitamin A Palmitate, Vitamin D3.

Borden chocolate Milk:

Ingredients: Milk, High Fructose Corn Syrup, Sugar, Nonfat Dry Milk, Corn Starch, Cocoa, Cocoa (processed with Alkali), Salt, Carrageenan, Natural and Artificial Flavor, Vitamin A Palmitate, Vitamin D3.

We can do better.

Wednesday, May 20, 2015

Tamarind Pound Cake(gluten free, dairy free, soy free, corn free, chemical and color free)

Come spring and summer our cravings for lemon become almost unbearable. We are so grateful that Abby tolerates tamarind now and then to satisfy that lemon craving. Hands down tamarind has that same wonderful super tart flavor. I think the color is the only thing that is hard to get used to, we do miss that springy yellow. Though in the bread with the combo of pasture eggs(they have an almost orange yolk) the color was pretty decent!

I have been grinding my flours more ourselves, but I found a red bag of rice flour in my stash. Again, not sure about it's cornfree status, but Abby tolerates it now and then when a superfine flour is a must.

We have been busy with packing up and cleaning so I just haven't had the time to putter in the kitchen. Today I threw in the towel and gave in and very glad I did!

This bread was tender. The bread was a mild tamarind flavor but the glaze offered a wonderful tangy and sweet punch so be liberal!

Tamarind Pound Cake:
1-1/4 cups superfine rice flour, plus extra for dusting pan(asian market red bag)
1/2 cup potato starch
1/3 cup tapioca starch
1-1/2 teaspoons homemade baking powder
1/2 teaspoon salt(we use pink himalayan,but use what is safe for you)
1/2 teaspoon guar gum
3/4 cup Tropical Traditions coconut oil, room temperature
1 cup C&H organic cane sugar
2 eggs, at room temperature
1/2 cup homemade coconut yogurt
1/2 cup tamarind puree(I make mine with the "seedless" block of tamarind)
1 teaspoon homemade vanilla extract

Preheat oven to 350

1)Cream the coconut oil and sugar together. Beat in eggs. Then add yogurt,tamarind,vanilla and mix well.

2)In separate bowl combine all dry ingredients and mix well.

3) Slowly beat in the dry ingredients into the creamed mixture.

4) Pour into greased and floured loaf pan.(The batter will be thick)

5) Bake at 350 for 50-60 minutes until knife in center comes out clean.

3 tablespoons tamarind puree
1 cup homemade powdered sugar
water if needed to thin glaze.

Spread over loaf while it is still warm. We prefer this pound cake chilled. Anytime we used to eat lemon based desserts we preferred them chilled and have the same preference with tamarind desserts.

Tuesday, May 12, 2015

Microwave Baby Bean Burrito's(vegan,gluten free, soy free, dairy free, corn free, chemical free)

Leftover tortilla's are rare around here, but once in awhile I will have a stack. We have found that my 8 inch tortilla's make a very cute and sensible sized burrito for the freezer. Stale tortilla's get stiff and I find throwing them in the steamer basket of my rice cooker for about 1 minute gives us a very soft and tender tortilla with good stretch for making a burrito or wraps.

Refried beans are a lot easier then you would think to make, and a thousands times better then anything from a can. I am not sure why we started using a variety of beans/peas on our refried beans recipe but now we just automatically cook a blend. Our favorite is pigeon pea and black eyed beans, but you can use any type of bean either singularly or in combo to make your beans.

We have tried cooking the onion/garlic or shallot with the beans and blending, and they never turn out as lush and velvety. For some reason, sauteing the onions with oil and adding to the already cooked beans and then blending results in the best refried beans. We like the extra fat content from a texture standpoint, but you could reduce the fat if you wanted, but probably be a slightly different texture.

While we have tried to reduce our use of the microwave and try to not use as much plastic, these are a "treat" to have as a fast food in a pinch for us. We have been very impressed at how well they heat in the microwave. I am sure you can reheat in the oven, but I haven't tried that method yet. When you pull one out and heat it, we all feel like we are eating some sort of junk food or store bought version, and it feels great to know that this is sooo much better for us and actually tastier!


1 cup dried beans of choice soaked and well cooked until very soft. (we use half pigeon pea and then a mix of black eyed beans, navy,pinto)

1 minced onion(or a couple shallots)

2 cloves minced garlic(good without as well)

3 tablespoons coconut oil(or Tj's grapeseed oil)

1 teaspoon cumin

1 teaspoon salt(safe for you)

Optional: Cayenne pepper, or Mexican oregano(no cayenne right now for Abby and she prefers them simpler without the oregano)

Safe tortilla's(I use my Softest Tortilla's ever recipe)

When your beans are just about done cooking then start sauteing your onion and garlic in the coconut oil(or Tj's grapeseed oil)

Drain beans but reserve cooking liquid(just incase your beans are too dry,odds are you won't need it)

In bowl combine the still hot well cooked beans, and the still hot sauteed onion and garlic including ALL the oil in the pan.

Either in stand mixer or hand mixer blend until fluffy. We like some chunks left but blend to the consistency that pleases you. If you for some reason they are too thick add a bit of the liquid from cooking your beans. Keep in mind, these will thicken as they sit, so plan accordingly.

Steam safe tortillas(I use my softest tortilla's ever)until soft and flexible and then fill and roll.

I allow mine to come to room temperature and then wrap each one individually in safe plastic wrap and then store in a large freezer bag.

For those who avoid plastics, place burrito's on a cookie sheet(not touching.) Freeze solid at least 4 hours. Place in safe freezer container. I find the individually wrapped last longer in the freezer.

To heat: Remove plastic wrap and place on microwave safe plate. Microwave 2-2 1/2 minutes for 2 burrito's. Or, warm in oven.

To reheat just the beans, you may need to add some water as you reheat. Then tend to dry out as they cool or after being stored in the freezer or fridge.

Sunday, May 10, 2015

Prevention of Mitochondrial Dysfunction

According to many articles the majority of cases of Mitochondrial damage are manmade. Either environmental exposures or iatrogenic(Medication/Dr caused).

There is a long and growing list of medications that can either cause or trigger Mitochondrial damage.

There is a growing list of chemicals that can cause or trigger mitochondrial damage.

No requirements by the FDA or USDA to test for mitochondrial safety or label.

When you first enter the Mito World you will be met with awareness activities ALL toward finding a cure.

Almost NO awareness activities geared toward Prevention.

Wouldn't it make sense for the Mito Community to be SCREAMING at the rooftops to label or avoid these medications and chemicals?

If mainstream medicine KNEW these medications were the cause of the bigger chunk of mito patients, wouldn't they stop prescribing them or at least watch a patient much closer, and at least WARN a patient that there was a chance the medication could destroy their life?

Wouldn't prevention be the CHEAPEST way to protect thousands of lives?

Finding a cure costs a lot more. If we focus on a cure vs prevention our Mito Community will continue to grow rapidly. Who does that benefit? Not the thousands of preventable cases. Not the ones dying or disabled who wait..

With the 3rd leading cause of death in the USA is medical care, apparently "first do no harm" is no longer priority.

It would be cheaper, and better and less harmful for patients to focus on prevention.

But as a community we don't. Patients, Specialists, advocates a like only focus on finding that "cure".

Give me a choice between waiting for a cure or preventing a degenerative disease that has no treatment? I will take prevention even if it means a little discomfort going without a medication.

I ask myself daily, "Why is nothing being done to prevent an often preventable disease?"

I carry a lot of Momma guilt that over the years medications, food choices, environmental choices might have caused Abby's delicate health. However, I know it wasn't my fault. I TRUSTED that if the food was in a grocery store it was safe. If a chemical was sold at a home improvement store and approved by our Government it was safe. I know better now.

I could just focus on finding a cure for Abby,

What about my neighbor, my cousin, my friends? If we know, we can prevent mitochondrial damage in many.

Wouldn't it be better to have never had mito in the first place?

Thursday, May 7, 2015

Cooking For Abby on Amazon.

Cooking For Abby: Corn-free and GMO-free Recipes: Also Contains Gluten-Free, Dairy-Free, Beef-free, Pork-free, and Lower Histamine Recipes

After a couple of years of having to search my blog for the right recipe by myself or any of us in the house, we decided we needed to put our "basics" into a cookbook. After the effort that I put into creating each recipe, a 3 ring notebook just did not seem like the right thing to do. Amazon has a program called Create Space that we "thought" would make it an easy process for us.

The blog has been more of a journal for me as we have taken this journey. So, it made it difficult to get through all my rambling and down to the recipe. Having just the recipes in a book makes it tons easier to access for us. Our copy on the counter has already been used a few times! :-)

All of the recipes in the cookbook are FREE here on Abby Mito or on my Corn-free cooking page on facebook. So, you don't need to buy a book! But I know a number of friends and visitors have asked so wanted to share where to get a copy if you want one.

The price turned out steep. We wanted a picture with each recipe because a cookbook without pictures isn't a cookbook! Which made the price go much higher then we wanted.

While Sara and Abby did what they could to remove as much of my poor grammar as possible, no promises that you won't find a run on here and there! But, we did remove the chatter and stuck to the recipes.

I knew it wasn't going to be an easy project, but it turned out to be more challenging then we thought. We struggled with the formatting, and then many of my pictures(from either my tremor or old camera without the right resolution) had to be retaken.. I give credit to all the editor's and book publishers out there!

Cooking For Abby

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