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.

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

Friday, May 1, 2015

Coleslaw with Chinese Celery

Last week we dragged home some chinese celery. It tastes like mild celery and I have joyfully been adding it to Derek's and my meals this week. Abby is reactive to celery so this is not for her. Plus, she cannot eat raw veggies at all so slaw is not for her. Cabbage can also be a bit tough to digest for her, though now and then she can do napa cabbage when it is well cooked. While some of us tolerate corn in the house we do try to avoid it. We work very hard to keep it out of the house. I have found most of what I cook or bake avoids corn and derived corned and even find ourselves avoiding many of the other foods Abby reacts to,though we do try to eat a bigger variety of veggies and meat then what she is currently able to tolerate.

Apparently from what I have read celery is celery- the values are pretty similar no matter the type of celery. From my favorite go to nutrition site "The Worlds Healthiest Foods" I found this quick rundown on the values; " Celery is a rich source of phenolic phytonutrients that have antioxidant and anti-inflammatory properties. These phytonutrients include: caffeic acid, caffeoylquinic acid, cinnamic acid, coumaric acid, ferulic acid, apigenin, luteolin, quercetin, kaempferol, lunularin, beta-sitosterol and furanocoumarins. Celery is an excellent source of vitamin K and molybdenum. It is a very good source of folate, potassium, dietary fiber, manganese, and pantothenic acid. Celery is also a good source of vitamin B2, copper, vitamin C, vitamin B6, calcium, phosphorus, magnesium, and vitamin A (in the form of carotenoids).

Celery also contains approximately 35 milligrams of sodium per stalk, so salt-sensitive individuals can enjoy celery, but should keep track of this amount when monitoring daily sodium intake."

To be honest I really never even thought of celery as containing such great nutrition! Flavor, low calorie and a dose of nutrition equals good stuff.

I have chopped the chinese celery and added it to soups,sandwiches and now my coleslaw this week. Next time I spot it at the grocery I will be bringing home some more. Coleslaw often calls for celery seed and I am just not a big fan. The chinese celery was a terrific substitution/solution. Great flavor and no seeds stuck in my teeth! :-)

The Veggies:

1/2 head organic green cabbage, finely shredded
1/2 head organic red cabbage finely shredded
1 large organic carrot, peeled and grated or shredded
1/4 cup roughly chopped fresh chinese celery
3 tablespoons C&H Organic cane sugar
3 tablespoons cup pink himalayan salt(or your safe salt)

For the Dressing:

1/2 cup homemade mayonnaise
1/2 cup homemade coconut yogurt
1/4 cup braggs apple cider vinegar
1 tablespoon local honey(safe for you)
salt to taste.

In a large bowl combine shredded cabbage. Sprinkle with salt and sugar and allow to sit for about 15 minutes. Rinse in colander and drain well, you don't want excess water in your slaw. Combine rinsed and drained cabbage with carrot and chinese celery.

Next make the dressing.

In a bowl combine mayo,yogurt,apple cider vinegar,and honey. Salt to taste.

Pour dressing over veggies- combine well. Chill and serve. Best if eaten the same day.

Saturday, April 25, 2015

Avoiding GMO's and Round Up is critical for our health: Round Up Should be BANNED

Glyphosate, pathways to modern diseases III: Manganese, neurological diseases, and associated pathologies

A few cut and copies from the article:

" Glyphosate, the active ingredient in Roundup®, has also been shown to severely deplete Mn levels in plants. Here, we investigate the impact of Mn on physiology, and its association with gut dysbiosis as well as neuropathologies such as autism, Alzheimer's disease (AD), depression, anxiety syndrome, Parkinson's disease (PD), and prion diseases. Glutamate overexpression in the brain in association with autism, AD, and other neurological diseases can be explained by Mn deficiency. Mn superoxide dismutase protects mitochondria from oxidative damage, and mitochondrial dysfunction is a key feature of autism and Alzheimer’s. Chondroitin sulfate synthesis depends on Mn, and its deficiency leads to osteoporosis and osteomalacia. Lactobacillus, depleted in autism, depend critically on Mn for antioxidant protection. Lactobacillus probiotics can treat anxiety, which is a comorbidity of autism and chronic fatigue syndrome. Reduced gut Lactobacillus leads to overgrowth of the pathogen, Salmonella, which is resistant to glyphosate toxicity, and Mn plays a role here as well. Sperm motility depends on Mn, and this may partially explain increased rates of infertility and birth defects. We further reason that, under conditions of adequate Mn in the diet, glyphosate, through its disruption of bile acid homeostasis, ironically promotes toxic accumulation of Mn in the brainstem, leading to conditions such as PD and prion diseases.

"Adjuvants in pesticides are synergistically toxic with the active ingredient. Mesnage et al.[189] showed that Roundup® was 125 times more toxic than glyphosate by itself. These authors wrote: “Despite its relatively benign reputation, Roundup® was among the most toxic herbicides and insecticides tested.”[189]"

"There are multiple pathways by which glyphosate could lead to pathology.[248] A major consideration is that our gut bacteria do have the shikimate pathway, and that we depend upon this pathway in our gut bacteria as well as in plants to supply us with the essential aromatic amino acids, tryptophan, tyrosine, and phenylalanine. Methionine, an essential sulfur-containing amino acid, and glycine, are also negatively impacted by glyphosate. Furthermore, many other biologically active molecules, including serotonin, melatonin, melanin, epinephrine, dopamine, thyroid hormone, folate, coenzyme Q10, vitamin K, and vitamin E, depend on the shikimate pathway metabolites as precursors. Gut bacteria and plants use exclusively the shikimate pathway to produce these amino acids. In part because of shikimate pathway disruption, our gut bacteria are harmed by glyphosate, as evidenced by the fact that it has been patented as an antimicrobial agent.[298]"

"Rossignol et al.[242] have reviewed the evidence for environmental toxicant exposure as a causative factor in autism, and they referenced several studies showing that urinary excretion of porphyrin precursors to heme is found in association with autism, suggesting impaired heme synthesis. Impaired biliary excretion leads to increased excretion of heme precursors in the urine, a biomarker of multiple chemical sensitivity syndrome.[77] We later discuss the ability of glyphosate to disrupt bile homeostasis, which we believe is a major source of its toxic effects on humans.

Glyphosate is a likely cause of the recent epidemic in celiac disease.[249] Glyphosate residues are found in wheat due to the increasingly widespread practice of staging and desiccation of wheat right before harvest. Many of the pathologies associated with celiac disease can be explained by disruption of CYP enzymes.[156] Celiac patients have a shortened life span, mainly due to an increased risk to cancer, most especially non-Hodgkin's lymphoma, which has also been linked to glyphosate.[85,253] Celiac disease trends over time match well with the increase in glyphosate usage on wheat crops.

Glyphosate is also neurotoxic.[59] Its mammalian metabolism yields two products: Aminomethylphosphonic acid (AMPA) and glyoxylate, with AMPA being at least as toxic as glyphosate. Glyoxylate is a highly reactive glycating agent, which will disrupt the function of multiple proteins in cells that are exposed.[90] Glycation has been directly implicated in Parkinson's disease (PD).[57] Glyphosate has been detected in the brains of malformed piglets.[155] In a report produced by the Environmental Protection Agency (EPA), over 36% of 271 incidences involving acute glyphosate poisoning involved neurological symptoms, indicative of glyphosate toxicity in the brain and nervous system.[122"

If that isn't enough to make you give up the boxed and non organic food I don't know what would be.. Elemental formulas are not organic. 50 percent or more of elemental formula's is made from corn which will have been exposed to some of the highest amounts of Round Up. Sadly, even some organics are now testing positive for Round up because our water table is contaminated and it takes a lot of time for Round Up to breakdown.

Want to test your urine or water for Round up? See exactly how saturated your body is?

Moms Across America is offering the testing for a reasonable price.

Wednesday, April 22, 2015

Gluten Free fig bars-

We have tried a few recipes for fig newtons and I had to tweak a bit again because she has lost all the citrus. Instead of lemon or orange in the fig filling I just used a few teaspoons of tamarind puree. Worked out just fine. I did use both guar gum and psyllium husk powder and while I don't think it made any difference in the end result it did seem they were easier to roll,fold and seal- of course that could be just luck this time around or practice? So you could exclude the husk powder with ease. Mine still cracked when I baked them even though I have seen many gluten free recipes where they don't crack, I apparently just have bad luck! They still worked and tasted delicious. I suspect it is that my filling was a little too soft? Regardless, we will make this one again. Tamarind yet again did a terrific job for subbing out citric juice.

Figs are a terrific addition to Abby's diet. When her GI system is sluggish it helps things move along. Plus, vitamin B6, copper, potassium, manganese, and pantothenic acid. Though if you are avoiding oxalates you will need to avoid figs.

For the Cookie:
2 1/4 cup all purpose gluten free flour
1 teaspoon baking soda
1/2 teaspoon guar gum
1 teaspoon psyllium husk powder
1/2 teaspoon pink himalayan salt(or safe for you salt)
1/4 cup Tropical traditions palm shortening
1/4 cup organic C&H granulated sugar
1/4 cup dark brown sugar(1/4 c&H cane sugar with 1 teaspoon plantation brand blackstrap molasses)
2 large eggs
1 teaspoon homemade vanilla extract

For the Filling:
14 ounces dried mission figs (Made in Nature is our go to brand)
1/4 cup water
3 tablespoons C&H organic cane sugar
2 tablespoons tamarind puree(made from fresh tamarind pods,or from the block of compressed seedless tamarind)
1/2 teaspoon pink himalayan salt(or safe for you)

Filling Directions:

Trim stems from figs.

Place figs,water( you could use apple juice if you have some that is safe for you),sugar,tamarind and salt in blender and pulse until

You can add more water if needed, but you are aiming for a thick paste.

When I added too much liquid and the filling is too soft it causes the cookies to be too delicate and crumble.

Set aside.

Cookie Dough Directions:

In large bowl combine flour,baking soda,guar gum,psyllium husk powder,salt.

In another bowl combine shortening, sugars,eggs and vanilla.

Once wet ingredients are well blended add to the dry ingredients and combine to make a dough.

Separate dough into 3 sections. Roll each section between two sheets of parchment paper to create a long rectangle.

Remove top piece of parchment.

In a long run down the center place fig filling.

Fold one side over the fig filling and then the other, press lightly to seal.

Place long shaped down seam side down on parchment on a cookie sheet. repeat. You should have 3 long filled runs of dough.

Place in fridge for 2 hours or freezer for 30 minutes.

Bake at 350 for 15-20 minutes until set and the ends are lightly browned.

Allow to cool for just a few minutes and with a sharp knife cut into cookie sized pieces.

Tuesday, April 21, 2015

Stuffed Bread(gluten free, corn free, soy free, dairy free)

We are big bread fans and Abby and I are continuously grateful for the variables we have created with irish soda bread. This one is a terrific option to replace garlic bread. A great snack. Even with a fried egg slide over a slice for lunch. You could use whatever veggie blend that you like, we just like the sweetness of red peppers and baby bok choy happens to be 1 of two green's she tolerates right now.

Veggie Filling:
1/2 finely minced red pepper
1/4 cup finely minced shallot,or leek, or onion
1-2 teaspoons of fresh(or dried)rosemary
1 cup finely shredded baby bok choy(this will wilt down to a very small amount)
grapeseed or coconut oil
(minced garlic if you would like)

In pan on low heat add a bit of your grapeseed or coconut oil and red pepper, onion(shallot or leek), and rosemary. Saute until tender. Add shredded baby bok choy until wilted.

Put aside.

Irish Soda Bread

2 cups gluten-free flour blend
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon guar gum(you could probably skip and increase psyllium)
1 Tablespoon Psyllium husk powder
1 teaspoon salt(pink himalayan or what is safe for you, you can reduce the salt but we liked it with more salt for this recipe)
1 egg (I use eggs but suspect an egg sub would work)
2 Tablespoons grapeseed oil
1 cup milk of choice (1 use 1/4 cup coconut yogurt mixed with 3/4 cup water use whatever is safe for you)
1/2 Tablespoon braggs apple cider vinegar

1. Preheat oven to 375 degrees. Lightly grease loaf pan.(I used two small loaf pans,this bread will rise but not a lot so you want your pan aprox 3/4 full )

2. Mix all dry ingredients in a bowl.

3. Add egg,choice of milk,oil and mix to form a soft, sticky dough.(you may need a bit more flour or a bit more milk depending on your flour blend with my flour blend I tend to need about 3-4 tablespoons more milk)It is not quite a dough but thicker then a thick brownie batter.

4. Add the vinegar last and quickly mix it in.

5. Fill pan 1/2 full in greased pan. Spoon veggie filling and top with the rest of the dough.

Wet hands with water and smooth top to look like a loaf(higher in the middle).

6) Allow to sit on the counter for about 10 minutes. This allows the baking soda-vinegar to provide a bit of lift before hitting the heat of the oven.

7) Bake at 375 for 35-40 minutes.

8) allow to cool, slice and store in airtight container

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