Monday, August 31, 2015
When you read the research you will often see the term "environmental" for causes. This is a huge category. It includes, chemicals in our food(pesticides,fungicides,herbicides,medications and hormones),lack of nutrition in our food,chemicals that damage our microbiome, in our water,(medications that recycle through the water treatment,chemical runoff not being filtered out) in our homes(cleaning products,building products,insecticides,lawn treatments,car exhaust,skin and hair products) and the BIGGEST contributor being MEDICATIONS.
The FDA doesn't require either testing or listing on medication that they are mito toxic or potentially mito toxic. From vaccines to Tylenol more medications then I care to list have the potential to damage your mitochondria.
If we focus on PREVENTION we wouldn't have to focus on a cure.
For Mito Awareness this month- research your medications. Or work on eating cleaner food and water. Try replacing some of your household chemicals with less toxic alternatives.
Just because the Dr. prescribes it- doesn't make it safe.
Right now the only Dr. that probably is aware of the Mito toxicity of your medications/environment (at least somewhat aware even if they don't do the best job sharing this information) is your Mito Specialist. It is on your shoulders to do the research. Since the FDA doesn't require testing or labeling this is no easy feat, but it is easier then having Mito. It might help keep a patient more stable by avoiding Mito Toxins. Since most Drs. in most specialities still have no idea what Mito is,or what it looks like, or that it can be primary or secondary or acquired, they certainly have no idea that some of the medications they prescribe could potential cause or make a patient become worse.
Many of the pharmaceutical companies actually do now study their medications to figure out if they are mito toxic- so they know, but aren't required to tell.
What if we could prevent even just 5 or 10 percent of patients from acquiring Mito just by properly labeling the medications. Especially since right now there is NO CURE at all!
Don't get me wrong, I want Abby cured, but I wish more then anything that it had been prevented in the first place.
Mito,autism,food allergies,Mast Cell Activation Syndrome,Multiple Chemical Sensitivity,EoE,ADD,seizure disorders and more childhood diseases are skyrocketing at terrifying rates.
When the dam breaks, do we try to rebuild the village first, or do we fix the dam first? We fix the dam in order to PREVENT further damage, and then we clean up and fix what was broken.
The dam is broken- our children are being swept away,time for us to fix the dam.
Thursday, August 20, 2015
If you don't tolerate Lyle's Golden Syrup(a corn-lite item) this isn't going to work for you, but you can do old fashioned rock candy which takes aprox. 7 days. I haven't tried using honey or homemade cane syrup yet with this recipe.
For those who have followed Abby's food journey you know she requires "sugar" to stay functional. Usually baked goods fit the bill, but sometimes her digestion is just not up to fats or eggs or even the various other carbs. Our solution is some hard candy.
No extracts, and no colors but still a nice treat for Abby. You can add extracts(if you have any safe ones) or color(if you have any safe for you) but even just simple without flavor or colors this is a great straight sugar fix.
WARNING WARNING WARNING: If you try to chew this like a hard candy it can become very very sticky and chewy! Choking risk and dental risk)
(Prep is key here- prepare a lined and greased cookie sheet ahead of time.)
½ cup water
¾ cup Lyle's Golden Syrup
2 cups organic Domino's or C&H sugar
(To add extract add 2 teaspoons of extract with other ingredients)
1) Combine all ingredients together and place in a medium saucepan.
2) Stir continuously on medium to medium low heat until boiling.
3) Once liquid begins to boil, DO NOT stir.
4) Once it hits a boil, place candy thermometer in liquid and watch closely. When it reaches 300 degrees, take off heat and set aside.
5) Allow to cool until the bubbles quit breaking at the surface of the liquid.
6) Pour candy onto a foil lined (and well greased) baking sheet
7) Let cool until fully hardened(about an hour). Then break apart to the size desired.
Posted by Diane at 11:29 AM
Friday, August 14, 2015
Chickpea Sumac Burger and Mashed Sumac and Chickpea Potatoes(gluten free, dairy free, soy free, corn free)
While Abby definitely has her preferences for flavors we also try to be mindful of values.
One of the best way's we have found to increase nutrition is through herbs and spice. Sumac is a big favorite of her's and mine. It has a nice almost lemon like zest to it which since she lost citrus makes sumac a wonderful addition to any number of recipes. Then fresh parsley. I think we take it for granted. Like it is just a "color". When in fact fresh parsley not only add's color(we do eat with our eye's)but has it's own flavor. Best part about parsley is that it actually contains a lot of key nutrients. Tastes great and healthy- cannot beat that!
These "burgers" are one of our favorites. We have done quite a few versions of chickpea burgers, but we always come back to these. I have found that instead of " shaping and cooking" into burgers you can take the blended chickpeas and potatoes(skip the egg!) and add a tablespoon or two of coconut yogurt(add enough until them become creamy) and blend well, makes an amazing "mashed" chickpea and potato side dish! Or, shape and cook into a burger, either way, delicious!
Sumac:"Sumac fruits contain mainly water soluble extract containing Vitamin C and other vitamins, protein, fiber and Minerals like potassium, calcium, magnesium, phosphorus. Nearly 4% of sumac by weight includes tannins. Its tangy flavor is result of high acid content and because of malic acid citric acid, fumaric acid and ascorbic acid present in berries.
Health benefits of Sumac
Sumac has been used across globe for its medicinal properties and uses. Research has showed that health benefits of sumac are many, some being antifungal, anti microbial, anti oxidant, anti inflammatory. "
Parsley:"The flavonoids in parsley—especially luteolin—have been shown to function as antioxidants that combine with highly reactive oxygen-containing molecules (called oxygen radicals) and help prevent oxygen-based damage to cells. In addition, extracts from parsley have been used in animal studies to help increase the antioxidant capacity of the blood.
In addition to its volatile oils and flavonoids, parsley is an excellent source of vitamin C and a good source of vitamin A (notably through its concentration of the pro-vitamin A carotenoid, beta-carotene).
Vitamin C has many different functions. It is the body's primary water-soluble antioxidant, rendering harmless otherwise dangerous free radicals in all water-soluble areas of the body. High levels of free radicals contribute to the development and progression of a wide variety of diseases, including atherosclerosis, colon cancer, diabetes, and asthma. This may explain why people who consume healthy amounts of vitamin C-containing foods have reduced risks for all these conditions. Vitamin C is also a powerful anti-inflammatory agent, which explains its usefulness in conditions such as osteoarthritis and rheumatoid arthritis. And since vitamin C is needed for the healthy function of the immune system, it can also be helpful for preventing recurrent ear infections or colds.
Beta-carotene, another important antioxidant, works in the fat-soluble areas of the body. Diets with beta-carotene-rich foods are also associated with a reduced risk for the development and progression of conditions like atherosclerosis, diabetes, and colon cancer. Like vitamin C, beta-carotene may also be helpful in reducing the severity of asthma, osteoarthritis, and rheumatoid arthritis. And beta-carotene is converted by the body to vitamin A, a nutrient so important to a strong immune system that its nickname is the "anti-infective vitamin."
1 peeled and still hot boiled potato(caution, hard to find safe for the corn-free)
1 tablespoon coconut oil(or fat of your choice)
2 cups very well cooked chickpea's(Dried)
1 teaspoon sumac
1 finely minced and sauteed clove of garlic(or safe for you garlic powder)
1 Tablespoon fresh minced flat leaf parsley
1/2 teaspoon pink himalayan salt(or safe for you)
1 egg(you could probably omit if you are egg free)
1) In bowl mash potato half of the chickpeas to a not quite smooth paste. Add oil, sumac,garlic,parsley and salt. Mix well.
2) Now mix in the rest of the chickpeas. You want to partially mash them, but not completely, you want some texture.
3) Lastly mix in egg well to the mixture.
4) Shape into balls, (I oil my hands!)and flatten into patties.
5) I use a tablespoon or two of coconut oil in a frying pan on medium heat, approximately 3 and half minutes per side.
Mashed Sumac and Chickpea Potatoes:
2 boiled potatoes ready to mash
1 cup very well cooked chickpea's
1 teaspoon sumac
1 teaspoon garlic powder or 1 finely minced and sauteed clove of garlic(which ever you have safe)
1 Tablespoon of minced flat leaf parsley
1/2 teaspoon pink himalayan(or safe for you salt)
3 Tablespoons plain homemade coconut yogurt(you may need more,just add until smooth and creamy)
1)With hand mixer mash potato's and chickpea's together.(If you want smooth then puree chickpea's in blender first and then add to potatoes)
2)Blend in everything else.
Monday, August 3, 2015
When I was unpacking I ran across a bag of poha. Which is flattened rice. Found in Indian/Paki markets or International Markets. It is very cheap and it comes in different thicknesses. From Thick to Thin. I always buy the thin. Once I toast it in a dry frying pan it is a great crisp alternative to oatmeal in my baking! (or great for rice crispie treats!). There is also a Vietnamese version where they use green young rice and flatten it. I prefer it as I think it is more delicate and it smells amazing while toasting, but it is a little harder to find consistently. (You can buy poha on Amazon as well though it is much cheaper when found locally.)
This year the peaches just haven't been that good and that is unfortunate as they are one of the only fruit's we don't have to rotate for Abby. On a positive they do cook into bake goods just fine.
I have been pretty busy still settling in here and the list of to do's for outside are endless. It has just been so hot that I figured today would be a good day to bake something for Abby so I could hide from the heat with a good excuse!. I have neglected trying to keep her meals more interesting and she was glad to see me experimenting in the kitchen today. The last couple days she has been in a bit of a flare but today she was looking well enough to try some food that was a little more exciting then her safest and easiest to digest options.
While this doesn't "look" so wonderful, it really was tasty! I think you could sub for any fruit or even berries and it would be as good.
Definitely reminded us a bit of cheesecake or a baked good with cream cheese and that is always a good thing!
3/4 cup Tropical Traditions Palm Shortening(or coconut oil)
1/3 cup C&H or Domino's organic sugar
1/2 teaspoon of pink himalayan salt(or use safe for you salt)
1 3/4 cup gluten free all-purpose flour
Peach and cream filling;
1 cup homemade coconut yogurt(any safe for you plain yogurt works)
1/4 cup C&H or Domino's organic sugar
2 Tablespoons gluten free flour
1 tsp homemade vanilla extract
3 peaches, peeled and pitted and cut into 1/2 inch cubes(other fruit would work as well-pears,apples, whatever is safe for you)
1 cup homemade brown sugar(1 tablespoon plantation brand blackstrap molasses plus 1 cup domino's organic cane sugar)
3/4 cup gluten free all-purpose flour
3/4 cup Toasted Poha(flattened rice you toast dry on the stovetop until crisp and golden)
1/2 teaspoon pink himalayan salt(or safe for you)
1/2 cup palm shortening(or coconut oil)
Preheat the oven to 350
1) grease 8x8 square pan.
2) In bowl combine sugar,salt and flour. Cut shortening into flour blend until crumbly.
3) press into greased pan.
4) Bake for 20 minutes.
Peaches and Cream filling-
1)in bowl combine yogurt,sugar,eggs,flour and vanilla extract. Mix until smooth. Fold in peaches.
2)pour over cooked and still hot cookie crust.
1)In bowl combine the toasted Poha,flour ,brown sugar and salt. Cut in the shortening until the mixed clumps and crumbles.
2)Sprinkle across the top of the peaches and cream filling that has already been poured on to the cookie crust base.
REDUCE TEMPERATURE to 325.
Bake for 35-40 minutes until the center is set.
Chill and serve cold.