Body Ecology Diet

Corn Sensitivities Are On The Rise and Here’s Why

Posted by on Oct 29, 2012 in Body Ecology Diet, Corn Free, Family, Family Health, Food, Gluten Free | 19 comments

Ever since going gluten free, soy and dairy free almost 7 years ago, I never would have thought I could develop more food sensitivities. I recall my naturopathic doctor saying then that she was glad it wasn’t corn. Afterall she said, “Corn triggers the meanies – more violent out of control behavior. , the Dr. Jeckyll’s and Mr. Hyde’s in people.” That stuck with me. If you think how much HFCS is in our foods and the rise in our mental health issues, it makes sense. Corn and gluten sensitivities tend to overlap in their symptoms when it comes to our health ailments. After my second child was born, my system was not quite right. Funny how kids do that to you. I went and saw another doctor recommended by quite a few bloggers here locally and learned that buckwheat, oats, corn, cane sugar and beef were giving me issues. The buckwheat made sense as I always felt bloated eating these fantastic raw vegan buckwheat crackers. The oats too, the gfree granola I was having made me sleepy just as gluten use to make me feel. But beef? Corn? I was in denial, but when I thought about it, I felt awful even after eating an organic tortilla chip (bloated, irritable, cranky). There goes my chips and salsa. I was hoping it would not be one of my many triggers, but surely after going off of corn (and cane sugar) for 3 weeks I felt better and lost 5lbs. And my increase in headaches went away. And my son, his behavior changed. In fact I notice it more with corn than gluten for him and that was enough for me. So what is up with corn? And as for beef, I don’t eat red meat very often, however, it does give me indigestion. Like gluten, corn is in EVERYTHING! Just about 99% of our foods has corn or some sort of corn derivative in it. Have you seen the movie King Corn? If not, go watch it. It tests positive in our hair! Dextrose (corn sugar), Citric Acid, sorbitol, Maltodextrin, caramel and caramel coloring, “natural” flavorings, Vitamins C and E, Xylitol, modified food starch, vegetable protein are all hidden sources of corn besides the obvious HFCS, cornstartch, etc. So now I found myself calling all food companies to see if their modified food startch, Xanthan Gum or Citric Acid was from corn because it is not always the case. And if they don’t get back to me, I don’t trust them. I do tweet companies publicly about corn by-products and have yet to get a response back from them….Yes, I am a picky eater in the sense is that we have to be, but we are eating whole foods and yes, we have our “junkie” foods, just not the same as most. According to the USDA, over 80 million acres in the US is dedicated to growing it and is processed in a variety of products such as corn oil, powdered sugar, (they make one with arrowroot starch), toothpaste, infant formula, supplements, protein powders/bars, medications (its in Tylenol, Aleve, Advil) and sweeteners to name a few. What is a girl to do? Corn allergies are on the rise. In fact I firmly believe once gluten is recognized as a food allergy and passed into the labeling act, corn will be next on the list. It does not fall under the Food Allergen Labeling and Consumer Protection Act of 2004, though it is on Canada’s Big 15 list. (eh-hem so our food companies here in the USA HAVE to provide...

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My experience at the Autism One Culinary Day

Posted by on May 26, 2012 in Body Ecology Diet, Family Health, Fermented Foods, Gluten Free, Healthy Eating, Kombucha | 0 comments

I first have to thank Sueson Vess of Special Eats for inviting me to speak at the 2012 Autism One Conference on their culinary day. She is one of the most talented chefs I know. I have yet to meet a talented chef who can do what she does to help families feel normal so they can enjoy foods again. Humble, beautiful, kindred spirit she is, an ovarian cancer survivor and having Celiac disease, nothing stops her. I admire and respect her work. And while I did not talk about nutrition, I spoke how exercise can help aid in digestion, taking a look at the role of the psoas muscle. (yes, for those with digestive issues, there is more to healing that just nutrition, but I’ll discuss that in the near future). I was the one who also benefited from being a part of this amazing day! I must share my amazing experience on a different way of cooking to truly heal our digestive tracks (or at lease one major way). I have been eager to try doing this in my own kitchen, but was fearful because I thought it would take too long and was afraid of the taste. This day was made for me. Yes, even myself who has been more brave in trying things as I get older, bone broth, water keifer, fermented carrots just didn’t sound that great to me. But I know it is sooo good for us. So yes, I tried the bone broth, yum! I loved the fermented carrots and salsa (to the left), wow! And since we love kombucha, I have been really, really wanting to learn how to make this in my own home. This stuff is super expensive in the store, but if I can make it, I’ll save quite a bit of cash. The homemade ones I tried was very good! I actually sampled a ton of wonderful items, all the fresh foods I ate, I wasn’t even the bit hungry. That is what happens when you eat raw, fresh foods, it nourishes us! I learned that it takes six months for the digestive track to begin healing, I thought it was longer. I also learned how bone broths helps to heal the lining of the digestive track. As little as one cup per day for adults, half for kids can help the process of healing. You can use bone broths to make rice, quinoa, stews, soups, or just drink out of a cup, which many do from what I read on other blogs. It adds flavor to the quinoa and homemade soup when you are sick can help really lick that cold/flu. How hard is it? Well, buying free-range organic chickens, turkey or grass fed meats with bones, cutting it down using the bones, adding veggies like carrots, celery, onions, garlic, leaks, a strip of kombu a sea vegetable which is rich in iodine and glutamic acid, an amino acid that helps the small intestine. Sueson said she buys them from a farm in California since she too is also concerned about radiation from the earthquake that took place in Japan. But from doing a little research, it is the healthy replacement for MSG since MSG is derived from glutamic acid. You throw all this in a pot and let it cook all day, or through it in the crockpot over night. Remove the veggies, bones and discard. You can freeze to use for later, or store in the fridge to use all week. Yep, I am going there and doing this. Plus, it is cheaper to...

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