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.

Saturday, November 30, 2013

“Overmedicalizing” Do Drs. have a God Complex?

Like many, I have been following this case via the few media prints I can find. These are just my opinions on what might or might not have happened based on what I have read thus far. I am still hoping this isn't as bad as it seems to be, but I am losing hope. This looks very very bad for patients suffering from Mitochondrial Disease and other rare diseases.



As everyone follows the case of Justina,(15 year old jailed in the mental ward of BCH's for 10 months now because the Drs felt the mito was a false diagnosis and the child was actually mentally ill as the primary,not Mito)we have all noted the term “overmedicalizing” that has been used as justification to jail a 15 year old child in a mental institute.


1) Boston Children's accuses Justina's family of “overmedicalizing” , but who prescribed the medications? Who approved the multiple surgeries? Who prescribed the surgeries? From what we have learned in the media, Justina had been seen by the same set of Drs. for years. She had been seen by Drs who are accredited and licensed by the same boards that license Boston Children's Hospital's Drs. Genetic testing had confirmed her diagnosis(less then 20 percent are genetically proven today). I consider myself as a reasonably intelligent person, but when it comes to medicine I trust the Drs. Doctors are the ones with the education,training and experience to diagnose and treat,not the parents. Parents are just parents and not Drs. How are we, the parents supposed to know whether a Dr. is right or wrong? If a Dr. tell's me my leg is broken, should I hobble over to another hospital to make sure? Is there a 1-800 number for Boston Children's I am suppose to call so they can make the final decision on my broken leg? Apparently they feel no one should accept a diagnosis unless it comes from them. If the Dr. makes a decision their peers don't like, should the parent and patient be punished? What is that oath again? "First, do no Harm."


2)How often are we told as Parents that we need to "trust" the judgement of our children's Drs, because they "know" better then we do? So, these parents trust the Drs and then another set of Drs. punish and destroy a child and a perfectly healthy family because they did exactly what we are all told to do? How often are we told NOT to Dr. hop? Meaning, don't go running around getting 2nd and 3rd and 4th opinions because you are accused of Dr shopping or diagnosis shopping? These parents by all accounts did EXACTLY what every Dr.(except BCH Drs.) see's as ideal for patient care, continuity of care.


3) What is “overmedicalizing” ? Is it defined somewhere?


4) I am baffled. From what I am reading and my opinion on this,it seems a parent is told by a Dr or a multiple team of Drs.(all licensed by the same association mind you)that their child is sick. The Drs. then prescribe treatment A,B, and C. Another Dr. doesn't agree so instead of going to the licensing Association or FDA(who approves the medical viability of these treatments)or even the prescribing Dr for confirmation, they basically tell the parents they are bad for listening and following the orders of Drs who happen to have very good reputations.. Insanity.

5) A child that was previously doing well is now very ill. A child who previously had the comfort of home and family now has 4 cold walls and no love, no home. The only thing Boston Children's has accomplished? They are abusing the child in my opinion,surely the rapid decline of health was not their intention of an outcome from changing her diagnosis?. The child is clearly in failing health under their care. The child has had her family and friends ripped from her when in fact all the medical research indicates that patients will ALWAYS fare better with a close supportive family.


6) The burning question, "Why?" Could the Drs. be so petty, so arrogant that they are willing to run around destroying families, and children to get their point across that they "think" their medical opinion is the only valid one and if you are treated anywhere else in the Country the diagnosis is WRONG until Boston Children's rubber stamps it? Insane right? But it is sounding more and more like that is exactly what is happening.

7) If you have read my blog, you know I have very strong feelings about “overmedicalizing” . I happen to agree that there are cases of “overmedicalizing” in the Mito population. I have seen it. Most of you have seen it too. I blame the IDIOT DRS not the parents. However, that is not looking like the case at all here.(overmedicalizing is rare even in the mito population) If the Doctors disagree with the diagnosis, shouldn't they go to the Dr? Shouldn't they go to the Medical board? How can parents be too uneducated to understand medicine but be held accountable for the treating Drs medical decisions? Why on earth jail a child to make their point? It is back firing on them,I suspect they thought they could "prove" that Justina was perfectly healthy- instead the longer she is in their care the sicker she gets.. How could any Judge decide that they are doing a good job caring for her? I mean, the very fact that she is getting worse is clinical EVIDENCE that she was sick to begin with and that whatever treatments she had been receiving were clearly doing a much better job keeping her stable then the mental hospital is doing.. But I am just a parent.

8) Justina needs to go home. The Judge needs to follow the law. CPS should be ashamed. Everyday I see another news article of children starving, murdered, abused.. Instead of intervening and saving children that need saving, they decided to partner with a hospital to "make a point". From all appearances and accounts thus far,they have sat there and watched Justina's health fail and yet do nothing to protect her, they seem to be more concerned about supporting the Hospital then the child. They are not doing their job. The Drs. have failed. The Judge failed. CPS has failed. Justina has suffered horribly. Send Justina home. Who knows how their "treatment" has permanently damaged her health?


A case of God Complex? From what we are learning from the Media,it might be the only reason.. Frightening.

A parent is no longer the decision maker for our children's health. For our Children's education. Is the future full of Justina's? If our children become sick, do we automatically lose our parental rights?

As always just my opinion. If this was the first case like this, I might automatically agree with Boston Children's- after all they heal children right? Unfortunately, this is one of too many to count.

As parents face Drs. appointments next week trying to find help for their sick children, who do they trust? Which Drs. are about politics before medicine, and which ones put our children's health before politics? Houston, Seattle, Boston, Los Angeles, - no where is safe. A GI Specialist, a Mito Specialist, a Pediatrician, a Family Dr- there is no way to know which one might falsely accuse you.








Friday, November 29, 2013

Corn-free, Gluten-free, Dairy-free, Nut-free, Chemical-free, etc. Thanksgiving Dinner



All turned out well! Another allergy free/reaction free Holiday!


(Chicken not Turkey for Abby)

(gluten free stuffing,made bread earlier in the week, cubed and dehdrated. Bone broth, onion,sage, salt,pepper and an egg blended in to help bind)

(success! french cut and blanched organic green beans,homemade cream of mushroom dairy free etc made a week or two ago and frozen, freshly fried french onion bits- very happy with this one!)

(of course the traditional gf yeast rolls from Living Without,and twice baked potato's made with homemade coconut yogurt cheese and egg yolk- sounds terrible, but they were delicious!)

(of course a spoonful of my jellied cranberries made clean as well )

We had chickpea pie(instead of pecan)and sweet potato pie, and one pumpkin with a wheat crust for Sara! We will be eating Thanksgiving for at least a couple days! Except for Abby who isn't able to eat many leftovers.

A lot of work to do it allergy/reaction free for Abby- but compared to what the Pilgrims had to do? We still got off easy!

Time to start planning Christmas Dinner!

Thursday, November 28, 2013

Thankful

I am thankful for Derek,Sara and Abby(and my two spoiled poodles too!)

I am thankful that Abby is showing signs of being on a much better path.

I am thankful I was right and there is more then the Mito at fault.

I am thankful we have found Specialists we trust who encourage optimism.

I am thankful for food that is free of corn, air that is free of corn, heck even toilet paper free of corn!

I am thankful for my real/but not real facebook family.

I am thankful for smart,really smart Drs, even when we have to travel.

I am thankful for my families willingness to eat my funky food.

I am thankful I am healthy enough to take care of my family.




As I reflect I realize this had been a great year for our family. For the first time in a couple years I have days when I am actually worried about something other then Abby's health. I worry about the direction our Country is moving, but I am thankful for all the Patriots who are working hard to protect our rights and freedoms. I am thankful for our Active duty military, and Veterans for their willingness to give their lives if they must for our Country.


I am just especially thankful that I was right- I KNEW something could be done for Abby.. I just had to be stubborn enough and smart enough to know that there are no absolutes. That just 1 Dr or 2 or even 3 could not possibly know it all,it really does take a village. Hard work, hope and persistence I am thankful for this year. I am thankful that I am hopeful again this year that we will see some improvements. I am thankful that I won't accept a bad prognosis. I believe that a bad prognosis is a self fulfilling kind of thing, if you think you are dying? You are dying. I am so Thankful that Abby,with our support, choses to live and heal.




Wednesday, November 27, 2013

Carob Powder Fudge(dairy free, chocolate free, soy-free, nut-free, )



Not bad for our first attempt. Over the years I have always made fudge using chocolate chips(Fantasy fudge)and it really is no fail with the chips and marshmallow fluff. Making "old fashioned" fudge is definitely a challenge!

Where I went wrong, the recipe says to quit mixing when it starts to become flat instead of shiny, I miscalculated and my fudge set up hard and fast! It is a little dry.. but, hey for the zillion substitutions? Not bad. I should have stopped stirring once the fluff,shortening and vanilla was well mixed.. lesson learned.

In our house the first batch of fudge of the season is always at T-day. We tend to wait to put up a tree(we use fake, but still they get dusty etc) till closer to Christmas. So last year when we had no "chocolate" fudge to start off the holiday season? It was missed after being a tradition for 20 years! So a little dry? With carob instead of cocoa? Coconut milk instead of dairy? Palm shortening instead of butter? We are thrilled to have the tradition rolling again. 2o years from now, I will be a pro at this alternative. :-)


The first carob powder we tried we aren't sure was safe for Abby. If there was a reaction, it was mild and building. She was also trying it while she wasn't feeling her best. We think the carob was safe, but some sort of potential cross contamination. This is round two of the carob with a different brand. Worst case, she will be able to have it once in a blue moon and will avoid any building reaction, but I try very hard to not feed her anything that can cause reactions. Hard to say no to a safe chocolate alternative though, so we are hoping we can find a safe carob powder so I don't feel any guilt and she is not tempted.

CAROB FUDGE


Ingredients:
3 cups sugar(domino's)
3/4 cup carob powder(there is at least 1 cocoa powder that is corn-free)
1/4 teaspoon salt
1-1/2 cups fullfat coconut milk(many use arroy-D)
1/4 cup palm shortening(now using Tropical Traditions)
1 cup marshmallow fluff(I shared a recipe a couple weeks ago where I used honey for this I used Lyles in the fluff instead of honey.)
1 teaspoon vanilla extract

Directions

1. Line 8-or 9-inch square pan with foil, extending foil over edges of pan. grease foil.

2. Mix sugar, carob and salt in heavy 4-quart saucepan; stir in coconut milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234°F on candy thermometer

3. Remove from heat. Add palm shortening, marshmallow fluff and vanilla. DO NOT STIR the ingredients in,just let them be on top. Cool at room temperature to 110°F (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss. Quickly spread in prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature. About 36 pieces or 1-3/4 pounds.

Tuesday, November 26, 2013

Don't go anywhere near Boston Children's Hospital with a Child with Mitochondrial Disease

IT is kidnapping. It is appalling. Mitochondrial Disease is a genetic disorder. It is covered by the National Institute of Health. It is covered by Social Security. It is covered by private and public Insurance. It is taught in medical school.

There are probably a lot of reasons Drs. would rather literally destroy a family then admit it is real, too many to cover quickly.


This is not just a Boston issue- it happens in Houston, Los Angeles, Seattle, Portland- anywhere there is a large hospital(that receives government funds as well) you will find stories like this..It happens at hospitals that have a Mitochondrial Disease Specialist on staff.


Why are they fighting to disprove a proven disease? Why are they stealing the children. Why would they rather call it mental illness then Autism, Panda's, Mito? Fear. It is an Epidemic. 1 out 5 Children in America are now chronically ill. We have more Drs, Specialists, and Hospitals then ever- you would think the number of sick kids would go down with all this topnotch care, right? But instead, we have seen the number of children with life shattering illnesses SKYROCKET. Talk about a huge failure on the part of the medical community- they like to brush those type of epidemic numbers under the rug.


Glen Beck did a piece on the Boston Hospital kidnapping. Watch it and share. Protect your children and grandchildren. We now live in a Country where a Dr, Hospital, State have far more rights to your child then you do.



Glen Beck Video Link




First they came for the Socialists, and I did not speak out--
Because I was not a Socialist.

Then they came for the Trade Unionists, and I did not speak out--
Because I was not a Trade Unionist.

Then they came for the Jews, and I did not speak out--
Because I was not a Jew.

Then they came for me--and there was no one left to speak for me.

Spicy Cabbage and Potato's.

Cabbage is one of those things you either like, or don't like. I have always appreciated it but Derek is just now appreciating it. For Abby it comes down to whether it is a good day or bad day as it can be hard to digest. Most of the time I think it is often the smell of cabbage or kraut that keeps folks away, it really can be stinky! We were impressed that the spices cooked in this dish shut down the stink- it did not develop that strong cabbage odor! That alone makes it a star dish. Plus it is cheap, and really is nutritious-

CABBAGE:(Nutrition and You Website)
Fresh cabbage is an excellent source of natural antioxidant, vitamin C. Provides 36.6 mg or about 61% of RDA per 100 g. Regular consumption of foods rich in vitamin C helps the body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals.

Total antioxidant strength measured in terms of oxygen radical absorbance capacity (ORAC value) is 508 ┬Ámol TE/100 g. Red cabbages contain more antioxidant value, 2252 ┬Ámol TE/100 g.

It is also rich in essential vitamins such as pantothenic acid (vitamin B-5), pyridoxine (vitamin B-6) and thiamin (vitamin B-1). These vitamins are essential in the sense that our body requires them from external sources to replenish.

It also contains a adequate amount of minerals like potassium, manganese, iron, and magnesium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Iron is required for the red blood cell formation.
Cabbage is a very good source of vitamin K, provides about 63% of RDA levels. Vitamin-K has the potential role in bone metabolism by promoting osteotrophic activity in them. So enough vitamin K in the diet gives you healthy bones. In addition, vitamin-K also has established role in curing Alzheimer's disease patients by limiting neuronal damage in their brain.

Best yet? It is cheap and fresh this time of year. It is low calorie and a great way to keep all system's rolling.(fiber).

The other items in the pic are; Naan(posted recipe months ago), saffron rice(rice recipe on the biryani recipe I also posted), then a lentil curry with chicken- the color is from roasted red pepper sauce instead of tomato.)

The weather has been awful here in Houston- it is like living in Seattle in the winter! YUCK. A spicy, hot meal of true comfort food was exactly what was needed.






1/2 cabbage, chopped
2 potatoes, peeled and diced
1 diced onion
2 red chilis(I used dried plus added dried to my garam masala blend, we like heat)
1 tbsp ginger peeled finely minced
3 cloves finely minced garlic
1 tsp cumin seeds
1 tsp turmeric
1 tsp red chili powder
1/2 tsp cumin powder
1/2 tsp garam masala powder(lots a different blends we toast and grind our blend fresh for each meal)
2 tbsp oil(grapeseed)
salt to taste
(many recipes that are similar call for cilantro or coriander, Abby and Sara are allergic so we do not use, feel free to throw some in, the flavors just get better!)

To Make:

Heat oil in a pan. Add cumin seeds(whole seeds taste much different then the powder,good!) and red chilis. Once they splutter add the onions. Saute till transluscent and add the turmeric, ginger and garlic . Saute till raw smell goes away. Add potatoes and cabbage. Saute till potatoes are almost done. Add all of the spices and stir a few times. Cook till potatoes are done, stirring occasionally. That’s it!

Thursday, November 21, 2013

70 percent Accuracy New Blood Test for Mitochondrial Disease-

A new blood test for serum fibroblast growth factor 21 is claiming to accurately diagnose Mitochondrial Disease in 70 percent tested!


Hands down that would be more accurate then any MRI of the brain, any genetic testing, any metabolic testing, any muscle biopsy. No more guess work or one Specialist thinking you have Mito but the next disagreeing. Families could hunt for the real disease causing the damage, or know for certain it really is mitochondrial disease. This is simply fabulous! I wonder if it could confirm our hunch that Abby's depletion is just a symptom or secondary and not Primary? Sign us up! Sooner we can dump that diagnosis the lighter my heart will be.


All of the patients who are at "suspected" or are just clinically diagnosed could take this test and know for sure what they are dealing with.. that is, if it is as amazing as it sounds!


Fingers crossed!

Brisbane Times


Breakthrough in hunt to diagnose mitochondrial disease
Date
November 20, 2013
Read later
Amy Corderoy
Amy Corderoy
Health Editor, Sydney Morning Herald

Julie Egan.
Long search: After suffering from strange symptoms for years, Julie Egan has been diagnosed with mitochondrial disease. Photo: Tamara Dean
Julie Egan cannot walk more than 10 steps before feeling like she might collapse with exhaustion. The 52-year-old has had countless operations on her legs, and takes at least 21 tablets a day.

But she is happy. Because for the first time in her life she understands what mysterious condition has been causing her to suffer everything from muscle weakness to stomach problems for as long as she can remember.

Three years ago, doctors finally discovered she had mitochondrial disease. ''When you know there is a reason for the things that are happening to you, you find a way to deal with them and you can move on,'' she said.

Mitochondria are tiny parts inside every cell that are vital to our survival; they allow our bodies to convert food into energy as well as helping cells stay healthy.

Advertisement
When they stop working, they can cause anything from mild deafness to seizures or muscle fatigue, said the head of neurology and director of neurogenetics at Royal North Shore Hospital, Carolyn Sue.

''Mitochondrial disease can basically masquerade as almost anything,'' she said. ''Our mitochondria can also stop working properly for a number of different reasons, from mutations in its DNA, which is separate from the rest of our DNA, or from other genetic disorders that can impact on its function.''

Because of this, Ms Egan's experience of countless tests and painful muscle biopsies is common. But new research undertaken by Professor Sue, and published on Tuesday in the journal Neurology, could change that.

She has discovered a simple blood test can be used to diagnose the disease in about 70 per cent of cases. ''This is a huge step forward,'' she said.

LINK for the rest of the Story

Monday, November 18, 2013

MSG=Mito Toxic

Link to page via the UMDF:

MSG
MSG (monosodium glutamate) has for years been known to cause migraine headaches in otherwise healthy individuals, and may trigger these events in susceptible people with mitochondrial disease. MSG is frequently added to Chinese (and other Asian) foods, and is also found in high levels of dried and canned soup. Read the label and avoid MSG if there is any sensitivity.

MSG TRUTH Website:
"If you have the heart to keep reading after learning about the Codex Alimentarius, in addition to what is on the Codex list, most fast food establishments should be avoided - the worst offender by far is KFC®. It should become obvious as well, that the foods most likely to give someone an MSG reaction at ANY restaurant are: CHICKEN and SAUSAGE products, RANCH dressing, PARMESAN items, GRAVY, and DIPPING SAUCES and fries with any kind of seasoning on them except plain salt. FLAVORED salty snack chips - ESPECIALLY Doritos® and Cheetos® and items with cheese powder added.
At regular restaurants, you want to avoid PARMESAN encrusted ANYTHING, SOUPS, CEASAR salad, FISH SAUCE or EXTRACT, SOY SAUCE, BOARS HEAD® COLD CUTS and beef jerky (usually made with soy sauce) and anything that comes out of a can. Go to restaurants that make things from scratch - you can ask what is in food and also ask for special items without the offending ingredients. You WILL be glad you spoke up BEFORE you eat the wrong thing. DON'T smother your choice in the parmesan cheese at the table either- Parmesan cheese is 1% straight MSG by weight.

At your friend's and relatives' homes - the hardest place to avoid MSG - avoid your aunt's "secret" recipe, anything that has Accent® in it, anything with a boullion cube or meat extract or "seasoning" packet, the Latino seasoning Goya Sazon®, Lawry's® seasoning salt, Gravy Master®, tuna with "broth" or hydrolyzed or autolysed ANYTHING on the label, potato chip dip or hamburgers with Lipton's® Onion Soup Mix in them, Vegetable dips with Knorr® vegetable soup mix in it, Italian foods smothered in Parmesan cheese, Hamburger Helper, canned soups - especially Progresso® and tomato or mushroom soup, the "green bean casserole" heck, ANY casserole. Check packages of prepared baked items and avoid any with soy protein, casein, wheat gluten, malted barley, and non-fat dried milk as an ingredient. Avoid aspartame, Nutrasweet®, "diet" drinks and artificially sweetened desserts. If you aren't sure - just eat the raw vegetables but don't dip them - eat them plain. Skip the hotdogs and cold cuts altogether unless you know they are safe. Have some iced tea and add plain sugar and fresh lemon. BRING foods you can eat so you aren't tempted and weak when your relatives ask why you aren't eating their prized recipe - and you cave in and poison yourself just to make them happy. Avoid Ultra-pasteurized dairy products, cheeses, cream, and half and half with carageenan added. Look for plain Pasteurized whole milk to put in your plain coffee and avoid low fat and non-fat milk - because low fat dairy products usually have dried, high-free glutamate, non-fat dried milk added to boost the protein content. "

PLEASE visit MSG TRUTH to find out where the poison is hiding, and remember, even the UMDF posted a warning about MSG.



MSG is in your McDonalds, Burger King, Pizza Hut, Chinese Food, and hiding in a zillion other places. A little Clip about the golden arches-

"McDonald's® updated 03-11-13
Although McDonald's has "cleaned their labels" of added MSG, they overuse autolyzed yeast, hydrolyzed protein, and natural flavors which they admit contain wheat and dairy hydrolysates (thanks to the allergen labeling law) - which contain free glutamate and act exactly like MSG.
Angus Beef Seasoning
Big Mac sauce
Ranch dressings and dipping sauces
Most Chicken Products including
Chicken McNuggets
Chicken Selects
Crispy Chicken Filet
Chili Lime Tortilla Strips
Hash Browns
French Fries - the "seasoning" added to the oil the fries are precooked in contains hydrolzyed wheat and milk
The "seasoning" is made from beef, wheat and milk, processed to break down the proteins into free amino acids like glutamate. US laws allow "natural flavoring" to consist of "protein hydrolysates" containing free glutamic acid. That's why they do it - to free glutamate to act like MSG so they can declare a "clean label" while misleading the consumer.

Two disturbing things about McDonald's menu is the copious use of phosphates - a food additive that was widely used to prepare before a colonoscopy but is now not used because it was found to damage the kidneys. It pulls water from the body and can cause diarrhea. Also, hydrogenated fats were everywhere on this menu. McDonalds may be bragging about cleaning up their labels by hiding MSG, but they have a long way to go to get off this avoid list.

Don't just take our word for it. Here is the latest McDonalds® Ingredient Webpage"

The MSG Truth also gives information on KFC, Pizza Hut, Burger King and many other chains that have MSG that sensitive Mito Patients should avoid.




MSG is TOXIC to sensitive Mitochondrial Disease Patients.



Don't eat it. Don't feed it to your kids, and if they advertise it is MSG Free? Don't just believe them they may not directly add the MSG but some of the products they use may already have MSG added. Or it could be another compound that has "natural glutamate' which once processed is often as damaging.

Did you know that vaccines have MSG? (MSG TRUTH) How about chewable vitamins and over the counter medicines? IF they have MSG or the processed equivalent, it is BAD BAD BAD for your sensitive Mitochondria.

You can help your mitochondria be as healthy as it can be by avoiding the packaged, processed food industry. Try it, your Mitochondria are going to thank you! It isn't as hard as the American Manufacturing world tries to make you think.


Believe me, just two years ago I blissfully ate all this poison and fed it to Abby. I even asked the Drs. if it could be contributing, most of them said, no, not contributing. Looking back I almost wonder if they just figured she was a goner, so why bother? Thankfully, by removing all of it her health has stabilized the progression has slowed significantly. Even if it had not, I could not bring myself to knowingly feed her something that was likely making her sicker. That would be like denying them extra fluids, or rest- In my mind, to feed Abby any of the processed and toxic foods is the same as abuse since we know MSG is toxic to her mitochondria.

As patients we do have some control.. We can control the food that we decide goes into our body. We can decide which medicines. We can make good decisions about our mitochondria, and it DOES MAKE A DIFFERENCE.



Friday, November 15, 2013

Season's Change, as does Abby

The IVIg fiasco seemed to cause a bunch of changes in Abby, so the theory that it might "reset" her was reasonably accurate.


However, like the seasons, some changes I would rather not see.


The good: She can eat SALMON!! This HUGE, amazing, terrific, delightful, essential. Salmon has B, D, Omega's - really for what Abby struggles with there are very few foods that could be as perfect as Salmon as an ideal food for Abby.


The good: The energy level is higher. I am calling this good because fatigue and lack of energy is "bad." The increase in energy is great and not so great. Her "mind" is more awake and wants to do more, but so far her body is not really wanting to join in :-) This can get frustrating and hard to handle. We are trying to roll with it, and hope her little muscles will join in and take the hint and catch up. There are days the increase borders on OCD and then days where there seems to be no increase.. It causes her to not be able to sleep for more then a couple hours at a time which is hard on her. Yet, when she is awake? She is plugged in, more herself, just more alive.. So we are calling this "good." Just need to find a balance.


The Bad: Dental work is not going so great.. she is reacting to more of the local's, more quickly and more severely. The reactions drag her down for days.


The Bad: Her body has decided it hates the resin tooth fillings. Anywhere the resin touches her gums, there is inflammation. This is a "new" thing so we have no idea if it is temporary, or something that is planning to stick around- we would like it to go away- sooner then later.

The Bad: The toenails had another little brown out- based on where the beau's lines lie, it was caused by the IVIg SubQ. There is some odd tissue around the cuticle which we think is more granuloma's. We keep hoping it will go away(did not last time, but hey, we are optimists)without anyone having to cut into her feet again.

The Bad: Before where she would often have building or delayed reactions, she is now immediate- instant, and worse with each exposure to the zillion things her body hates. On one hand this isn't entirely bad. IT makes it gobs easier to figure out what she is reacting to, but we have noted a lot more burning in her mouth and throat and instant racing heart and crazy BP reactions- which are bad. I am not sure she is more sensitive then she was before, more she is reacting more quickly and differently. It takes about the same amount of time to recover from an exposure still though.


Was the IVIg worth trying? Yes. Will we try again? Still uncertain about that. She see's the immunologist again next week and hopefully he will help us understand these changes and whether we should consider them "good" or "bad" in the whole big picture.


I love having Abby more present though. That foggy brain fatigue made her seem distant, more faded. I would rather have her present and irritated and annoyed her body won't keep up. After all, as I age I have experienced that fate myself, my head still says I can do everything I did 20 years ago, yet my body says, no thanks! :-) It is something I can understand and relate to, and share my new learned coping skills with her. It is a lot more "normal", and we like anything that is normal, even being cranky.


Despite our worries that we have lost a tiny bit of ground this year, change equals hope for us. The "reset" wasn't all good, but if she can be "reset" at all, well that is hopeful.

We are prepared for the holidays. Thanksgiving should be a food affair that rivals Martha Stewart's table. We have been planning for weeks-we find the challenge of not only subtituting safe ingredients entertaining, but making our Abby safe menu taste better then the original highly entertaining.

As 2014 approaches- we will embrace it with optimism. This summer was rough on us, and I admit, I was losing some hope. The improvements that food had brought were stopping. The constant state of allergic reactions were leaving her dull and sleepy. Nothing like a little adrenalin to keep us on our toes. The scary fever, the scary reactions have forced us to wake up and start thinking and problem solving again.



2014 might be the year we untangle the mystery of Abby- and we are ready for the hard work.

Thursday, November 14, 2013

Cooling Talcum Powder-


One of the concerns in our home is not just corn in food but in other products. Not just Abby's products but ours. Powders 99.9 percent of the time contain cornstarch. A little bit of that powder circulating in the air or on our bodies can cause a reaction in Abby.

Living in Houston having a little cooling powder for the feet can seem like a necessity at times to stay fresh all day. This worked perfectly to replace the corny store bought version. You could easily use arrowroot, or other fine starch. I used some glutenous rice flour because I have a surplus right now and figured why not? Worked just fine.

Cooling Foot and Body Powder Recipe

You will need:
1 cup powdered tapioca starch(or arrowroot)
1 cup super fine rice flour

1 teaspoon powdered ginger
10 drops tea tree essential oil
10 drops lavender essential oil
5 drops peppermint oil
5 drops eucalyptus oil

Combine powders and mix well.

Add oils to absorbent cotton pad.

I put the pad in the bottom of the jar and dropped the oil on it, then put the mixed dried ingredients on top.

Add powder mix, shake or stir well, allow to sit 24 hours, shake or stir again, allow to sit another 24 hours, shake or stir powder, remove pad and discard, place powder into containers, it is ready to use.

Same idea for any other scent you would like.


Rose powder etc.

Wednesday, November 13, 2013

Cranberry Jelly(Easy method)

So which one is store bought and which one is homemade?

Last year's Cranberry Jelly post was a redhot mess.


I tried to follow my own recipe and was frustrated!!! :-) So below I have put together a MUCH easier to follow recipe.


I love canned cranberry jelly. I cannot stand whole berries or bits in my jelly. I hate it when someone serves up some fancy spiced bowl of berries, it just seems wrong, and they are rarely sweet enough to make me happy. I LIKE the lines on the wobbly mass proving it came straight from the can! As a general rule, I prefer homemade foods, and since we make everything from scratch for Abby it has been a good thing generally speaking. I cannot however face a Thanksgiving without my jiggly, gelatinous cranberry jelly that is more sweet then tart. I have zero guilt about it since learning to make my own to avoid all the corn. (Ingredients are usually cranberry,corn syrup and citric acid, though some brands have even more.)


Here is a much easier, and clearer recipe.

WARNING:Some who are corn allergic report reactions to fresh cranberries, it can be a major issue no matter the brand. We soak our cranberries for about 30 minutes in cool water with baking soda and then rinse well, for Abby that is enough since she eats one serving once a year. Also, many with Mast Cell disorders react to cranberries, so proceed with caution.

CRANBERRY JELLY RECIPE:

1 bag(12-16 ounces) fresh cranberries

juice of 1 lemon(aprox 1/4 cup a little less is fine)

granulated sugar.

water



1) place 1 cup water and cranberries in pot.

2) boil for 5 minutes. The berries will pop and be getting soft and mushy.

3)pour berries and the water into sieve or fine metal strainer over a bowl. Push berries through till just skins and bits remain in strainer or sieve, don't forget to scrap the outside of the strainer, some good thick and smooth cranberry puree will be hiding there.

4) The smooth puree will be fairly thick not quite as thick as a pudding.

5) measure the puree.

6) measure an equal amount of sugar to the amount of puree you have.(example: 1 cup cranberry puree means 1 cup granulated sugar)

7) pour puree, sugar and lemon juice back into pot.

8) Bring to a simmer and cook for 3 minutes.

9) pour into bowl, jar or can to gel. Place in fridge.

10) After at least 4 hours(preferably overnight) serve.

That easy. I have increased the amount of sugar so there was more sugar then puree (by about 1/4 cup) and it still gels fine.

For the sake of proving this recipe looks just like the canned store bought version I cleaned out a can and filled it with the cranberry to set it. Even slurped out of the can with that same gross noise!


You will know it is going to gel because by the time you pour the jelly into the container of choice, the cranberry will be gelling in the bottom and sides of the pot.


Tuesday, November 12, 2013

Paluszki- The PERFECT Gluten Free Cracker.



As I have had to learn to cook for Abby one of the tricks I have found is to explore various cultures for their foods. Unfortunately most western cooking contains a lot of ingredients she reacts to, and often can be difficult to sub out and replace and still appreciate the end product.

My latest obsession is reading Polish and Russian recipes. One of the staples for Abby is potato and we have found that she does very well with buckwheat and millet as well. Which makes Polish and Russian food a great place to explore for some new food idea's.

I dragged home a Polish cookbook from half priced books(I just cannot bring myself to buy a kindle, I NEED to have the book in my hands). One of the first recipes that caught my eye was Paluszki. Based on the recipe I suspect this was supposed to be more biscuit then cracker but after trying one soft and then one crunchy, we fell in love with the thinner more crisp option. The fact that the recipe called for mashed potato is what convinced me to try them first. I have found that when I can add either mashed potato or mashed yucca to various gluten free baked goods, we are always pleased with the texture and flavor.

I used palm shortening instead of butter, and of course gluten free flour instead of wheat flour. I rolled these very very thin and reduced the oven temperature from 425 to 375 in order to get a nice crisp cracker without over browning.

The softer version were also fabulous, but like many recipes for Paluszki suggest, they are best hot out of the oven. The crackers are more practical, and just better for us.

Gluten-free crackers have been a challenge for me. Being limited in fats hasn't helped. Though we like our crackers we have previously made, they tend to get too hard instead of crisp. Sometimes I wonder how long my teeth can handle eating my gluten free crackers because they are often almost too hard for me to really enjoy.

These were light, airy, crisp. Immediately you could taste a slight potato flavor(think pringles!) and despite being so crisp and light these could handle dips well. I use caraway in a number of recipes though I am conservative about it. When I saw the heavy amount of caraway on these I had some concerns it would be just too much for us, however we were surprised to find that the heavy sprinkle of caraway made these just beyond amazing. Abby and I think we might try some other herbs in the future, but hands down the caraway really make these spectacular!


Gluten-Free Caraway Crackers:

7 Tablespoons palm shortening(spectrum or tropical traditions)
1 1/3 cup potatoes, cooked & mashed
1 cup gluten free all purpose flour
1 egg, beaten
1/2 teaspoon salt(pink himalayan is what we use)
1 tablespoon caraway seed
salt



Caraway Gluten Free Crackers:


Directions:


Preheat oven to 375°F.

Combine palm shortening, potato and gf flour to form dough, and knead until a ball forms.

Refrigerate for 30 minutes, then roll out very thinly. I rolled between 2 sheets of parchment that I sprinkled with a healthy amount of gf flour.


brush with beaten egg.


Sprinkle with salt and caraway seeds. I used a pizza cutter and cut long narrow crackers. Place crackers still on the parchment onto a cookie sheet.(you can try to transfer just the crackers to a greased cookie sheet, but rolled so thin I found it was impossible and they baked perfectly on the parchment.)


Bake until golden 20-25 minutes(depends on how thin you rolled. You can remove the edge pieces and continue baking the center pieces if the edges brown too much)

When you remove these from the oven, immediately recut along your lines to make sure they will come apart clean.


Sunday, November 10, 2013

French Fried Onions(Gluten- free, Corn-free, soy-free, nut-free, dairy-free) CopyCat Durkee or French's French Fried Onions



I am determined to make a clean allergy-free version of the infamous green bean casserole for the holidays this year. It is just WRONG not to have it on the table. With these delicate and delicious french fried onions to top it? Perfection. I have a cream of mushroom soup that I have conquered that I will share in a couple days as well. We are ready for the best Turkey-Day Ever(Well, roast chicken day since Abby reacts to Turkey)!!! That is if you don't eat all of these before they make it to the green bean casserole. For once, using gluten-free flour actually makes a better product then using wheat. When making that delicious delicate tempura batter you will see it often calls for tapioca starch or potato starch- they are key to a delicate and perfect crunch. I use both potato starch and tapioca in my gf flour blend(most blends do) and it was absolutely perfect.

Not a perfect copy of the canned ones that are full of chemicals,preservatives, corn, gluten, a little different. In their own way though these just are that much better.



1 whole Large Onion
2 cups Thinned coconut yogurt(should be like buttermilk for consistency)(or coconut milk with a bit ACV for a tang)
2 cups All-purpose gluten free Flour
1 Tablespoon Pink Himalayan Salt
1/4 teaspoon Cayenne Pepper
2 teaspoons granulated sugar
1 quart (to 2 Quarts) grapeseed Oil
Black Pepper To Taste


Peel onion and cut into quarters.(I did in half too but the pieces are bigger then the French's pieces)

Slice onion very thin(think paper thin). Place in a baking dish and cover with thinned coconut yogurt and soak for at least an hour. Make sure you loosen them into pieces and don't just leave them in sections, will help you when you dredge in your gf flour.

Combine dry ingredients and set aside.

Heat oil to 375 degrees.

Grab a handful of onions(let them drip for a second)then toss into the flour mixture, tap to shake off excess(important or they clump), and place in oil(carefully to avoid burns!). Fry for a few minutes and remove as soon as golden brown.(too dark and they tend to get bitter)Place on paper lined plate to drain.

Repeat until onions are all fried.


(See how thin these slices are? Thinner the better. These were my cut in half batch that were great, but to replicate the French's you should quarter)

Saturday, November 9, 2013

Maple Cured Canadian Bacon- (gluten free, chemical free,corn-free, soy-free )


Though this is not for Abby(no pork) it was a good way to learn how to make some chicken marinated and smoked to make "pretend" ham for her over the holidays. For the rest of us? A terrific treat! And one free of chemicals, colors and whatever else they inject into store bought canadian bacon.

In place of ham, on pizza, on a homemade egg McMuffin... diced into soups,scrambled eggs.. There are a lot of variables to the brine you use, we wanted something that had a strong maple finish- and this did! You just need to remember to use grade B maple, a much stronger intense maple flavor.



3/4 gallon water, divided
1 cup pink himalayan salt
1 cup Grade B(very important,stronger flavor) maple syrup
3/4 cup dark brown sugar
4 bay leaves
2 medium cloves garlic, smashed
1 tablespoon black peppercorns

boneless pork loin, trimmed of excess fat (mine was about 5 pds I cut into two sections)



To make the cure, combine half of the water, pink himalayan salt, maple syrup, dark brown sugar bay leaves, garlic, and peppercorns in a medium saucepan. Bring to a boil over high heat, stirring to dissolve salts and sugar. Boil for 1 minute, then remove from heat. Transfer to a large container and stir in remaining water. Place in refrigerator until chilled. Submerge pork loin in cure and let sit in refrigerator for 3 to 5 days.(each day I flipped the loin to make sure it was equally bathed in the brine)

Remove pork from cure and pat dry.


I smoked for 4 to 5 hours. I used 1/4 mesquite to 3/4 cherry chips.


Place in oven(I covered tightly) on 300 until meat thermometer reads at least 150. Chill completely and slice.



I vacuumed sealed packets of the slices to freeze since this is way more then we can eat immediately.
(had to reseal a bag,I need to upgrade my vacuum sealer.)

Friday, November 8, 2013

CheeseSlave: Reversing Food Allergies

Remember that saying, "Don't Judge a Book by it's Cover?" This is an exception for me, I am judging this book by it's cover.



Misleading

Snake oil

Irresponsible

Danger

Publicity stunt

infamous

Are all words that come to mind when I just read the cover. This is my opinion about this book cover,and I just see this as a huge step backwards in allergy awareness. I won't read it despite the chance it might have some good tips.

Her intro includes this;" 99 percent of Food Allergies can be reversed" A very slippery and potentially dangerous slope.

I love self help books as much as the next, but always check with your Dr before taking advice from a book.


This is one area that I cannot stress enough, Food Allergies are Dangerous! When it comes to food allergies, absolute avoidance is the only safe way to handle them. If this book appeals to you? Please talk to your Allergist for sound medical advice.

I wonder if The American Academy of Allergy, Asthma and Immunology has reviewed this book?

Thursday, November 7, 2013

Favorite Gluten Free Yellow Cake(dairy free, gluten free, nut-free, soy-free, corn-free)


Abby made these, well I helped by being her feet so she would not get as wiped out. I am very good at fetching ingredients and doing the tidy up. On her first try she made a better cake then I have with all my efforts :-) I told her she has been officially promoted to baking Manager. I would like to think I was a good teacher, but Abby just has a knack when she has the energy to make something.

We iced some cupcakes with carob icing( we are trying this with Abby, think she is okay with the carob but I think it is corn-lite some slight reaction like symptoms.)

We made another small 6 round cake and split it and filled it with raspberries and frosted with the Marshmallow honey fluff I posted yesterday. Though we would like to eat it all, we went a little nuts and made more then we can(well should) eat. Next time I may cut the recipe in half.



2 1/4 all purpose Gf Flour
1 teaspoon salt(we use pink himalayan that we grind, pre ground is usually corny)
1 teaspoon baking soda(so far we are okay with arm and hammer)
3 teaspoons baking powder(homemade)
1 teaspoon guar gum(right now NOW brand still seems to be okay)
4 eggs
1 1/2 cups white sugar(domino's)
2/3 cup coconut yogurt(we make our own, I believe there may be a brand or two of dairy yogurt that is corn free, or lite.)
1 Tablespoon grapeseed oil(TJ's)
1 cup rice milk(homemade, easy.)
2 teaspoons vanilla extract(homemade potato vodka and vanilla beans)

Directions

Preheat oven to 350 degrees F.
Grease and flour two 8 or 9 inch round cake pans.(18-24 cupcakes I use liners made out of parchment paper)
Mix the flour, salt, baking soda, baking powder and guar gum together and set aside.
Mix the eggs, sugar, grapeseed oil and coconut yogurt until fluffy.
Add the flour mixture,rice milk and vanilla and mix well. Pour batter(the batter is thin) into the prepared pans.
Bake at 350 degrees F for 22- 25 minutes.(for cupcake 15-18 minutes) Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean.

We topped the cupcakes with carob frosting: Carob powder, corn-free homemade powdered sugar, vanilla extract, palm shortening and rice milk.
The cake was just some fresh raspberries in the center and frosted with the Marshmallow Honey Fluff I had posted yesterday. Just about 3-5 seconds in the micro (or set the jar well sealed into a bowl of hot water for a few) will soften it enough to make it easy to spread or pipe.


Wednesday, November 6, 2013

Onion Bagels


Not pretty at all,actually really ugly! LOL However, hands down the best gf bagels we have made. Easier then many recipes, and CHEWY! These toast just beautifully. As usual, the hardest part of gluten free is handling and shaping the dough, but that is getting easier. I kept a small bowl of water beside me while I shaped the dough and the water helped shape,smooth and keep the dough from sticking to everything. The bits of dehydrated onion help hide a little of the ugly, and add a great punch of flavor.



2 packets yeast
2 cups warm water
5 1/2 cups all purpose gluten free flour
3 Tablespoons Sugar
2 Teaspoons Salt
1/2 teaspoon onion powder(grind your dehydrated onions)
1/4 cup dehydrated onion flakes
2 quarts boiling water
2 Teaspoons grapeseed Oil
1/2 baking soda

Combine yeast and warm water, dissolve about 5 minutes(I threw a teaspoon of sugar in out of habit)

combine flour, sugar, salt,onion powder and mix.

Pour water/yeast mixture into the center and mix until well blended and soft dough forms. cover the dough to rest for 10 minutes(if it is too thick add a tablespoon at a time of water, depending on what gf flours are in your blend, the amount of liquid will vary.)

Divide dough into 10 equal pieces, roll each piece into a cylinder and moisten the ends to fuse them to form a ring(I just kept dipping my hands in water and smoothing) You can also roll these into a ball, set it on the greased tray, press your thumb through the center and with a circular motion stretch the dough some,to form a hole, which ever method works for you. Place them on a parchment lined and greased baking sheet(I use a Mr Mister and spritzed the top of the bagels with grapeseed oil to keep them from sticking to the saran wrap) and cover with plastic wrap. Allow dough to rise for 30-40 minutes till not quite doubled.

While dough is rising, bring two quarts of water to a boil and add oil. Preheat over to 400 degrees

Right before adding your first bagel to the boiling water add the baking soda. Place bagels a few at a time into the boiling water for 30-45 seconds.(I used a greased spatula and slipped it under each bagel carefully! I literally lowered the bagel on the spatula into the boiling water,after a few seconds it released on it's own, the dough is so soft it will mush out of shape so easily.) Remove and place on greased baking sheet. (sprinkle with onion,poppy seeds, salt etc if you wish)

Bake for 15-18 minutes

Tuesday, November 5, 2013

Marshmallow "Honey" Fluff (Corn Free, gluten free, soy free, chemical free)



This time of year I start thinking about candy making, and one of the ingredients I like to keep on hand is a jar of Marshmallow Fluff.


In the past I have substituted Lyle's Golden Cane Syrup instead of the corn syrup that so many recipes call for in various candy recipes. When I share recipes I am often asked " Can I use Honey instead of Lyle's?" Decided to find out today.

Yes, you can! Worked perfectly with a straight across substitution.

The flavor is just wonderful and I can imagine it is going to add a delicious flavor to any candy I use it with..or a chickpea butter and fluff sandwich maybe?


3 egg whites
1/2 teaspoon cream of tartar
1/3 cup water
3/4 cup sugar plus 2 Tablespoons sugar divided
3/4 cup honey
vanilla extract
dash of salt

Beat egg whites with cream of tartar till soft peak. Add slowly the 2 Tablespoons of granulated sugar till firm but not stiff peaks form- set aside.

In saucepan combine honey, 3/4 cup sugar, 1/3 cup water. Stir till combined. Heat to 240 (use a candy thermometer)

Slowly pour hot sugar mix into egg whites while beating. Once combined increase mixing speed. In 3 to 5 minutes it should be holding it's shape well(ribbons). With mixer on low, add a dash of vanilla and dash of salt.

Store in airtight container in fridge. Should be good for 2 weeks, but at least a week.


Monday, November 4, 2013

Gluten Free Shortcake in a Jar(soy free, dairy free, corn-free



This is an easy one. We had left over sponge cake from a cake roll project and cut them out with a cookie cutter and tried to figure out what to do with them.

They reminded us of those shortcake cups in the grocery store(I know evil aren't they?, and these are way better!) Last year I made angel food cake a few times to use for berry shortcake desserts, but this is a lot easier.


We have noticed everything from cupcakes to pies in a jar these days, and figured we we would give it a try!

You can layer with anything really. I had some marshmallow's that I had made last week that were getting a little soggy. I zapped them in the micro(I know I do try not to use it, but every now and then..) to soften them and used them for a "creme" layer.

This was a strawberry one, but we made one with blueberries for Abby(no strawberries for Abby) that was just as tasty if not quite as photo ready.


Quick Sponge Cake(shortcakes):


4 eggs
3/4 C. sugar(domino's)
1/4 C. water
1 tsp. vanilla(homemade)
1 cup gluten free all Purpose flour
1 tsp baking powder(Hains or homemade)
1/4 tsp.salt(pink himalayan)

Preheat oven to 375 degrees and line a 10x15 Jelly Roll pan with parchment paper. Beat eggs until they are yellow and fluffy. Add sugar, then water and vanilla. And the rest of the dry ingredients and mix well. Pour onto a parchment lined 10" x 15" pan. Bake until the cake springs back, approximately 10-12 minutes.

Using either the jar or a like sized cookie cutter cut out as many as you need for making shortcake(it is very easy to find family willing to come eat all the bits and pieces that are left!) I cut it while it was still warm.

Layer in jar. That easy.

We did do a couple where we added some of the berry juice as well, those were great but distorted the layers for picture taking.

Thinking this would work well for some sort of trifle in the future as well.

Sunday, November 3, 2013

Garden Variety Cold

Thankfully, my panic was unnecessary! Yesterday morning it was clear it was likely a garden variety cold.

The only troubling part is her kidney's are complaining, but that is all part of it any cold or other illness or allergy always irritates her kidneys. Hoping by the end of today the cold part will be over.

So close to our favorite holidays I am really hoping she stays healthy enough to enjoy the efforts we put into creating an Abby safe holiday spread.


Since the ill fated IVIg(SubQ) treatment we have noticed changes. She is MORE sensitive to corn now. Not good at all. Though, at least we know quickly if it has corn contamination, she reacts in minutes instead of delayed or building reactions to mild amounts.

Ferments which were limited before, are completely out now.


She now gets huge marble swelling under and above her eyes in a reaction. (kidneys for her only do the upper lid..)


Still has a knot and bruise on her leg, though finally starting to fade.



Abby was already pretty sensitive to corn(though I know plenty who are more sensitive) and now it shocking how quickly she reacts to the smallest hidden contamination. Though, some items I know the corn sensitive cannot touch, she is still tolerating, so I guess it could be worse right?


The Allergist/Immunologist would like Abby to try it again at a safe dose(tiny dose), I am really torn. I know a lot of folks really benefit from this treatment. She sorely needs a break from the constant colds and flu.. but I refuse to put her through treatments that simply don't have benefit for the sake of "treating" her. We keep putting off another run at it because Abby just has yet to bounce back. I figure something will help us decide what to do next. All of the IVIg treatments are loaded with corn. Abby gets steroid diabetes from steroids and reacts to benadryl- so pre-treatment isn't really an option.


The saga of her toenails and feet continue. Time to make another Podiatrist appointment for her. Another "granuloma" is forming under her cuticle. We are changing podiatrists because I really want a second opinion to make sure that is what is going on. She is showing some lumps from walking on the outside of her feet(hips/knee low tone issue) and I just want to see if there is something we can do. Considering shoes are too uncomfortable(they all tear her skin, her skin is very delicate I have spent hundreds of dollars trying for custom shoes- no go) and is wearing mostly ballet slippers I cannot think there would be a splint of any kind she would tolerate, but still before we say no at least should make sure that the changes in her feet are due to the muscle and joint issues.

This month we are going to see if Abby can handle the dentist again. We had to cancel last month she had been just too sick.


So really our lives are pretty normal right now. As long as her body doesn't decide to make fevers a habit, I think we will be able to cruise along well through the holidays.


Abby tried some carob powder the other day. Of course she got the cold in the middle of us trying it, so not sure whether it is safe for her or not. She seemed fine with the carob, but had a few potential cross reaction symptoms(burning lips, stomach etc) but since she had a cold we are going to have to start over. Abby and I sure hope it is okay! In the 20 years since I have eaten carob, I was quite impressed with the flavor. Mix it with the right ingredients and to us at least, it just tastes like some version of chocolate. It sure would be fun to bake some "chocolate" recipes :-)

Friday, November 1, 2013

Noooooooooooooooooooooooo!

Another fever. For a person that NEVER gets fevers- this is getting old. Hoping this one is fast and stays lower grade.
 
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