Still alive and back with a vengence

Hey guys, and thank you for your patience. I've been laying low for several reasons. First of all, I suffered a severe kidney infection with high fever lasting over a week. Since that, I've done a lot of thinking. Why despite my healthy lifestyle did I come down with such an illness? Why despite the all organic, pure diet does my daughter get sick? Many other health food/raw foodie bloggers seem to be the epitomes of health, insisting that as long as you eat pure food, you can't get sick. What is it that I do wrong then? I eat mostly raw, mostly vegetables and fruit, I exercise but don't overdo it. Nearly all my food is organic. Although I work and study, I don't ever feel overwhelmed or stressed. All in all, I am happy and love my life. What gives?

Is this all due to a tick bite that went unnoticed years ago? Doctor's think I suffer from chronic Lyme disease. I thought so too, initially I was in a lot of chronic pain because of it. So much so, I was on horrible medications. I was sick constantly, and it was never the flu or anything mild. Now, thanks to completely changing my diet and way of life over a year ago, I am pain-free and medication free. But could this be something that is affecting my immune system? I have been rigorously tested for every condition that may cause compromised immunity, but they all have come back negative. If this is the case, is there anything I can do about it? Echinacea, medicinal mushrooms, camu camu for vitamin C boost? If anyone one of you has tips, I would greatly appreciate any advice.

This all being confessed, I am starting a project of my own that I will continue to write about here. For months now, I have been taking a dose of 2000IU vitamin D and some supplemental zinc.  I have also been eating raw shiitake mushrooms weekly. This month I started B12 supplements, since this could help improve my immune system. Just this morning my husband and I decided that we will try some wild game birds in our diets, so that we wouldn't need the supplements. Before I was disgusted by the thought of eating anything else than chicken or fish, and even chicken I haven't had in a long time. Now, although I am not going full on paleo, I think it is wise to try to eat what is natural and what our bodies were designed to eat. I am blood type O, which is a hunter blood type. This could be the reason for my gluten-intolerance and milk allergy. I find I need a high protein diet, maybe also because my work is so intellectually demanding. So, I am going back to my roots in search for better health. From now on, this family is on a "wild diet", consisting of  mostly vegetables, with an emphasis on seasonal foods including weekly self-caught or sustainably caught wild fish and game.

I will be back with recipes and thoughts on my new journey. Let's hope this does the trick!

Lucuma maple flax crackers

My adventures with my new Stöckli dehydrator continue! It is so much fun - I feel like a "domestic goddess" again when the yummy fragrance of my concoctions can be sensed throughout the corridor. Playing with my dehydrator is way more fun than baking ever was (and I really used to enjoy that!), not only because I know that these treats are truly healthy for all of us but also because I feel there is no limit to my creativity. Maybe it is the scientist in me, that relishes in being presented with a problem like "it is not possible to make raw pulla*" and being able to solve it through thinking and experimenting. It is rewarding and comforting to find that switching over to eating right can be exciting and fulfilling. First I had a whole list of things I thought I'd miss, but now I've come to realize that I wouldn't trade my yummy raw treats for anything.

Many of you have probably had or heard of raw flax crackers. I added my spin on the traditional maple-cinnamon crackers:

Lucuma maple flax crackers
3 round 13" trays

2 C whole flax seeds
4 C water
2 medium organic apples (I had Gala)
1/4 C raw organic honey
1/4 C organic pure maple syrup
1-3 tbsp ceylon cinnamon (regular cinnamon contains the liver-toxin coumarin)
2 tbsp raw organic lucuma powder
pinch salt

Soak flax seeds in water for at least an hour, preferably overnight. It will transform into a very thick goo, which you don't want too wet because it would lengthen dehydration time later. Puree apples with spices and sweeteners in a food processor/blender until smooth. Mix with flax seeds either in a bowl or pour them into the food processor. Taste, and adjust flavor until it is so good you have to restrain yourself from just eating it out of the bowl. Seriously, we were lucky to actually get some to the D :)
Once you have the taste down, take out your dehydrator sheets, oil them with coconut oil if necessary and spread the gooey mixture onto the sheets thinly. I oil the sheets just for the nice taste and texture the coconut oil adds to the crackers.

Dehydrate under 104F/46C to keep it raw - don't want to compromise those amazing omegas, enzymes and vitamins!

My husband and I usually find the cinnamon flavor in the store-bought raw organic maple-cinnamon flax crackers too intensive. I discovered that using combination of lucuma and cinnamon helps add a whole new depth of flavor, lending a rich and balanced flavor to the crackers. Of course lucuma is highly concentrated with nutrients as well - which together with the honey and mineral-rich maple syrup makes these extra super.

*Finnish or Scandinavian sweet wheat bun, which is raised with yeast and flavored with cardamom. A staple in any "normal" Finnish coffee table.

Zander with lime sweet potatoes & persimmon chutney + my lab results

In finnish: Kuhaa limebataatilla ja persimmon-chutneyllä

Zander is a highly valued fish in Finland known for it's soft, unique flavor. It consequently happens to be one of the most expensive fishes in stores. I love fish, but I am picky when it comes to selecting it. We always buy wild-caught fish, usually species which come from relatively clean waters. This zander has been caught by a family member from a lake not too far away. Next year, we talked about going to fish ourselves.

Clearly, I am not a vegan. To me, eating fish and meat from the nature is natural (in moderation). Since childhood I have disliked red meat, and I doubt I'd ever touch beef or pork. However, though I haven't yet, if the opportunity presented itself I might be interested in trying some organic lamb or wild game. Currently, we eat fish 2-4 times a week and organic chicken maybe once in a blue moon. I serve my 13-month-old daughter organic turkey/chicken 1-2 times a week and fish 2-4 times. This is because I feel strongly that growing children need a lot of vitamin B12 in their diets. She has not had any red meat yet, and we probably won't give her any unless for some reason we were having some organic or wild meat.

Speaking of B12, I had some blood tests done as a part of starting my new job. Here are a few highlights:

B12 = 228 pmol/l (normal range 180-700)

Cholesterol = 3.1 mmol/l (<5)

HDL-Cholesterol (good) = 1.42 mmol/l (>1)

LDL-Choleserol = 1.4 (<3)

GT (indicator of liver health) = 6 (10-45)

TSH (thyroid hormone) = 2.3 (0.3-4.5)

So, even though I am eating fish several times every week and usually eat 1-2 organic eggs a week as well, I still have B12 count on the lower end of normal. I do not supplement, and according to the doctor there is no need to start doing either. But clearly this shows that, if you are a vegan or eat only little meat you should definitely have your values tested. A B12 deficiency can cause permanent brain damage. Other than this, my cholesterol levels, liver tests and hormone tests were to quote the doctor "perfect". The fact that my GT-value is below the normal margin is only good, the higher it is the more likely you are to suffer from a liver condition such as cirrhosis later in life. The thyroid test is also almost exactly in the middle of the range, indicating an optimal level. Maybe it is the coconut oil!

Well, now on to the recipe. I was planning on serving the zander with the sweet potatoes and a persimmon salsa inspired by Yaelian's marinated persimmon salad (in finnish). Unfortunately I discovered that my persimmons were too mushy to be diced in any way, so I decided to make a chutney-type sauce to go with the fish and yams.

Zander fillets:

2 zander fillets

Himalayan salt

freshly ground black pepper

1 tsp dried lemon zest or a little more fresh

organic cold-pressed coconut oil

Warm up the coconut oil in a pan and add lemon zest. Then on medium heat saute the salted and peppered fish fillets until just done, don't overcook. Always keep heat low to avoid destroying the healthy fats in the fish.

Spicy lime sweet potatoes:

2 large sweet potatoes

juice of 2 large limes

1-2 tbsp honey

organic chili powder

Himalayan salt

freshly ground black pepper

organic olive oil

Cut the sweet potatoes into around 1/3 inch thick and wide sticks, squeeze lime juice on top. Add honey, olive oil and other spices. Mix until the seasoning is evenly spread. Bake in a 375F/200C until they have softened but still have a bite to them.

Raw persimmon chutney

3 ripe, mushy persimmons

2 small red onions

2 tbsp fresh parsley

0,5 tsp balsamic vinegar (or raw unfiltered apple cider vinegar)

Himalayan salt

Black pepper

Finely dice the red onions and chop the fresh parsley. Blend persimmons until smooth. Mix in a serving dish with minced onion, vinegar and spices.

I had intended the chutney more for the sweet potatoes, but we were both surprised how well it complemented the fish as well. They all worked well together, but especially the yams and the chutney turned out to be a match made in heaven. Try it out, easy to make and the ingredients are in season!

Hope you all have a nice weekend and like my new blog layout :) I will be posting some recipes that have come out of my dehydrator experiments once I get them all polished and perfected.

Strawberry spice smoothie + superfood facts

First of all, I'd like to wish all of my readers a wonderful, peaceful Holiday season! I hope you keep up the good work and choose flavorful raw desserts over the generic boxed chocolates and sugary baking. It is still good to remember that Christmas is a great opportunity to gather around the people you care about and enjoy delicious food. It is OK to indulge, but even during the Holidays moderation is the key. If you plan on eating heavier tomorrow, today may be a good idea to eat lightly: consider eating "just" smoothies, raw soups and salads. This post is not really a Xmas post, instead I chose to talk about the new up-and-coming health food bee pollen and share a recipe, which includes it.

Why is bee pollen considered a superfood?

I'm sure many of you have heard that bee products (honey, pollen, propolis) have antibiotic properties and that they are loaded with nutrients. Well, I decided to dig a little deeper before believing this and this is what I discovered:

Nutritional content:

Data: Lauks Testing Laboratories, Inc., Seattle, Washington. Tables formatted by myself.

- Pollen is the main source of protein for the bees and for many other insects living in the colonies

- Phytosterols have been reported to promote health of the male prostate and female ovaries and breasts by reducing cancer risk and slowing down the aging process. They also have clinically proven to help lower cholesterol and therefore prevent cardiovascular disease. Preventative action against lung and stomach cancer has also been observed. This is because of the inhibition of carcinogen production, cancer-cell growth, angiogenesis (growth of new blood vessels in tumors), invasion and metastasis, and through the promotion of apoptosis ("suicide") of cancerous cells.

- Pollen stimulates immunity and has been demonstrated to double the lifetime of test mice with lung cancer

- Bee pollen has also been demonstrated to improve liver health because it helps detoxifying the body from industrial toxins

- Bee pollen also contains flavonoids, which are anti-inflammatory, antioxidant and/or antimutagenic

What happens in your body when you ingest bee pollen?

It begins to swell and the water in your body will cause it to become enzymatically active. First the external layer, the material in the walls of the pollen grain (pigment, enzymes, allergens) are leached out. Then the acidic environment in the stomach will cause the intine or the inner layer of the grain to come apart. The enzymes in the stomach start to digest pollen proteins, polymer carbohydrates and lipids. Other unbound elements such as sugars, amino acids, vitamins and fatty acids are absorbed as they are.

The pollen may directly enter the blood stream in the gastrointestinal tract (more likely for higher doses). Studies on digestibility both in vitro and in vivo (in a dish and in test mice) showed that digestion is time dependent. Substances located in the external surface as well as the inner layer are however easily reached by the enzymes and digested. No animal can enzymatically digest the sporopollenin, which is why we can only use the soluble substances and submicroscopic areas of the grain's walls as foodstuff. Though there is a need for further studies, there is also reason to believe that nutrients in bee pollen are in fact well digested and absorbed by humans.

Always consume organic pollen from a reliable source!

1) The palynological composition of bee pollen is very specific to region and the local flora surrounding the bees

2)The specific effects of pollen are influenced by various components and may have different mechanisms of action which depend on the season and the method of gathering. Ideally pollen is best when it is collected by hand, but this is not commercially attractive.

3) Scientists have succeeded in extracting chloramphenicol (CAP) from bee pollen. CAP is considered a broad-spectrum, bacteriostatic antibiotic which functions against both Gram- and Gram+ bacteria as well as other pathogenic micro-organisms. It inhibits protein synthesis, which means it makes it impossible for the bacterium to reproduce. This is not naturally present in bee pollen. Japan, EU and the US have set a zero-tolerance for CAP residues in food. It can be dangerous especially to individuals with health problems, as it can for example trigger aplastic anemia in susceptible individuals.

Note: If you are suffering from allergies, consuming bee pollen regularly may help ease symptoms of hay fever and other floral allergies in spring time. At the moment the mechanism is not fully understood nor proven beyond a doubt, but with caution and starting with small doses experimenting is relatively harmless. Start with 1/4tsp/ day or even less, gradually move up to around a 1tsp if possible.

Now for the recipe. Although I usually don't post smoothie recipes because I think everyone likes to improvise their own, I had to share this one because it was so yummy. Good way of eating pollen, maca, parsley and turmeric!

Strawberry spice smoothie

3 large glasses

2 ripe persimmons

1 banana

2 apples

1 ruby grapefruit

1 C frozen strawberries

collard greens & fresh flat-leaf parsley (use as much as you can enjoy!)

0,5tsp turmeric (or more, to taste)

3tbsp soaked chia seeds

water

Optional nutritional boosts:

bee pollen granules

maca powder

Peel grapefruit and banana, but leave the peel on for the persimmons and apples. Depending on your blender's processing power, you may want to chop up some of the fruit before tossing it in. Blend with water to desired consistency, add turmeric. Finally add the frozen strawberries and taste. Be creative! I also added 3 tsp bee pollen (for three adults) and 3 tsp maca. You really need to listen to your body and especially if you are new to these "superfoods", start with small amounts.

This smoothie is so delicious, it is almost like a dessert. It also reminds me of summer, probably because of the strawberries.. which was nice, considering it just snowed like 5 inches last night and it is freezing outside.

Sources:

"Phytosterols Added to Foods Work to Cut Bad Cholesterol. " Tufts University Health & Nutrition Letter May2009, Vol. 27 Issue 3, p8-8. ISSN: 15260143.

Woyengo, T. A.,Ramprasath, V. R. & Jones, P. J. H. "Anticancer effects of phytosterols". European Journal of Clinical Nutrition Jul2009, Vol. 63 Issue 7, p813-820.

Furusawa E, et al. Antitumor potential of pollen extract on Lewis lung carcinoma implanted intraperitoneally in syngenic mice. Phytother Res 1995;9:255-9.

Ceglecka M, et al. Effect of pollen extracts on prolonged poisoning of rats with organic solvents. Phytother Res 1991:5;245-9.

H. F. Linskens & W. Jorde. "Pollen as food and medicine—A review". Economic Botany Volume 51, Number 1 / January, 1997.

Burdock GA. Review of the biological properties of propolis and toxicity of bee propolis (propolis). Food Chem Toxicol 1998;36:347-63.

"Determination of Chloramphenicol Residues in Bee Pollen by Liquid Chromatography/TandemMass". Journal of AOAC. International Sep/Oct 2008, Vol. 91 Issue 5, p. 1103-1109. ISSN: 10603271.

P. Carrión et al. "Classification of honeybee pollen using a multiscale texture filtering scheme". Machine Vision and Applications Volume 15, Number 4 / October, 2004.

IMAGE source: http://beeyondthehive.com/store/media/thumbnails/BeePollen

Turmeric protects against DNA damage!

What kinds of ingredients should each and everyone of you be consuming as often as possible? Answer: turmeric, avocados, fresh flat-leaf parsley and organic lemons. But why?

Turmeric:

+ related to ginger, used as medicine in Asia since ancient times

+ can help fight and prevent cancer since it is clinically proven to reduce DNA damage due to potent antimutagenic properties

+ fortifies cell walls

+ detoxifying

+ strong antioxidant

+ shown to prevent peroxidative injury of DNA with approximately an 80% prevention rate

+ dietary turmeric can activate bowel motility and carbohydrate colonic fermentation

+ can help prevent and treat symptoms of atherosclerosis, Alzheimers, Cystic Fibrosis

+ superior antioxidant power slowing down and reducing the symptoms of aging

+ anti-inflammatory: could play a role in the treatment/management of arthritis

+ evidence suggests curcumin can interfere with replication of herpes simplex virus

+ might boost liver function and aid recovery of liver injuries

This is just the tip of the iceberg, as you can see from the bibliography this research is very recent. I am sure that in time, we will discover even more benefits of turmeric. So for your health, beauty and overall well-being, start inducing this true "superfood" into your diet!

To maximize the benefits it is best to consume organic turmeric raw and unheated. Remember also to always consume your turmeric with quality fats (like with avocados), because this significantly increases the absorption of the active ingredient, curcumin. Otherwise, by itself curcumin has relatively low bioavailability.

Because I do want to focus this important message, I will not flood this post with too much further info. I will remind you though that flat-leaf parsley is the best kind of parsley, and it is packed with nutrients - predominantly vitamins C, A, K, calcium, iron and folic acid (very important for women especially!). Lemons on the other hand are loaded with enzymes and antioxidants. Furthermore, just one 200g avocado contains a third of your daily recommended intake of vitamin C along with beneficial fats, protein and dietary fiber.

Try out this easy, simple and quick recipe that combines all three:

Super synergy soup:

Serves 2

1 avocado

2 medium carrots

handful of fresh flat-leaf parsley

1 small clove garlic

lemon juice, to taste

water, to desired consistency

Spices:

organic turmeric, to taste

pinch quality salt (Himalayan/Celtic sea salt)

freshly ground black pepper

chili/cayenne powder, optional

Blend soup ingredients until smooth in a high-speed blender. I highly recommend organic carrots, because you don't have to peel them and lose nutritional value by doing it. Depending on the quality of your blender, it might be a good idea to chop up the hard carrots. Use your imagination and add any other seasoning you enjoy! Fresh ginger would also add a nice touch. Pack in a bottle for an easy revitalizing meal on the go or enjoy topped with seeds or sprouts.

Bibliography (very recent innovations!):

Akito Shimouchi et al, "Effect of Dietary Turmeric on Breath Hydrogen". Digestive Diseases and Sciences. Volume 54, Number 8 / August, 2009 .

A. Ramirez Bosca et al, "Effects of the antioxidant turmeric on lipoprotein peroxides: Implications for the prevention of atherosclerosis". AGE Volume 20, Number 3 / July, 1997.

Marie E. Egan et al, "Curcumin, a Major Constituent of Turmeric, Corrects Cystic Fibrosis Defects". April 2004. DOI: 10.1126/science.1093941

Marano, Daniel A. "Currying Favor With the Brain. "Psychology Today Nov/Dec 2009, Vol. 42 Issue 6, p51-52.

Tweed, Vera. "Prevent alzheimer's", Better Nutrition Oct2009, Vol. 71 Issue 10, p26-28.

V. K. Goud, K. Polasa and K. Krishnaswamy. "Effect of turmeric on xenobiotic metabolising enzymes." Plant Foods for Human Nutrition (Formerly Qualitas Plantarum)

Volume 44, Number 1 / July, 1993.

Masazumi Miyakoshi et al. "Hepatoprotective effect of sesquiterpenes in turmeric" . BioFactors Volume 21, Numbers 1-4/2004.

IMG source: http://www.turmeric.co.in/images/turmeric_powder.gif

Honey beets on a bed of blushing quinoa

After reviewing the poll I discovered that some of you would like to see cooked recipes. The purpose of this post is to show that healthy nutritious food does not have to be completely raw. It doesn't have to contain meat or be difficult either. Nutritional value is determined by the ingredients and how they are cooked. Naturally some cooked foods can be healthier than raw ones, but ultimately it is all about the balance. Eating lots of scrumptious desserts everyday is not good for you, even if they are raw organic ones. Needless to say it is still important to include plenty of fresh raw food in your diet, as roughly 80% of what you consume in a day should be uncooked. If you want to eat 100% raw and are certain you are getting all vitamins and minerals you need (especially B12 for vegans), there is no reason not to.

Onto the recipe. This is one of those "tastes better than it looks and sounds"-dishes. It is also one that was completely born out of improvisation and necessity, with only a limited selection of ingredients available. You know the scenario: you just start throwing things in the mix as you go along. Then when you have prepared yourself to eat something less successful, you are surprised to find that actually what you concocted is pretty genius.

Honey beets:

4 Large beets

Water

Himalayan salt

Freshly ground black pepper

Organic honey

Cold pressed coconut oil

Wash beets until all dirt is gone. Boil water in a pot and add the whole beets, some salt and allow simmer for around 30min depending on size of the beets. You want them slightly tender but not mushy. Once they are ready, take them out (reserve the pink cooking water!) and cut out the root and the end you don't want to eat. Slice them into about 1/2 inch thick discs and coat the discs with salt and pepper. At this point start making the quinoa and while it is simmering take out another pot or frying pan to heat up some coconut oil, and once the pan is warm add the honey. Add the beet slices and fry for a little while, you want to caramelize just to create a thin crispy layer, but not brown or burn the beets.

Blushing quinoa with garbanzo beans and fresh parsley

1,5 C quinoa (I replaced some with millet)

Left over pink cooking water (add more if necessary)

1 C boiled or sprouted garbanzo beans

2 large onions

Coconut oil

Himalayan salt, pepper

Lots of fresh parsley

Boil the quinoa in the beet water, add salt or more fresh water if you need. Just a gentle simmer is enough to allow the quinoa to open up and "sprout" while cooking, too high heat will only compromise nutritional value. Cut up the onions and caramelize them in a frying pan with a little coconut oil. Once the quinoa is done, add boiled garbanzo (chick) beans and the caramelized onion. Take off heat and allow to cool to around 110F or 46 C before adding the chopped fresh parsley. This is because parsley is packed with heat-sensitive nutrients. If you are using garbanzo sprouts instead of cooked beans, add them at this stage as well. Check seasoning.

It really is difficult to eat a mostly raw diet in the colder parts of the world, especially in the winter. It is so environmentally unfriendly to eat tons of green house tomatoes or cucumbers, but the veggies that are locally in season are challenging to eat uncooked. Of course you can eat them in raw grated salads and puree some into soups, but I myself don't really enjoy raw root vegetables that much. Other than sweet potatoes that is, I think the three of us eat pounds of them every week. Parsnips are ok as well. This is one reason I'm thankful of the Finnish blog society, it is nice to give and receive ideas how to eat healthy but also eco-consciously during the cold season. Especially since international raw blogs and books are filled with recipes that require young coconuts and other fresh exotic fruits and vegetables. Even zucchini pasta is not quite so feasible right now (at least not too often), because the organic ones are imported and very expensive. But let's not let the cold gray weather drag us down and instead start using this opportunity to create completely new and interesting recipes :)

How much calcium do we really need?

Are you thinking about cutting out the dairy but worried about adequate calcium intake? Or are you a parent concerned about the adverse health effects of dairy products, but scared that your child will suffer from calcium deficiency without them? Is there an alternative to supplemental Calcium tablets?

From the get-go I was apprehensive about milk with my daughter because I am so strongly lactose-intolerant (and possible casein allergy). It was touted as the only way for your child, so I initially thought that she would need dairy. I proceeded to do an extensive amount of research on the subject, starting with why omit dairy. Here are the main reasons:

- Calcium from cow's milk poorly absorbed (30% or less)

- Harmful effects of milk protein, casein (increased risk for cancer, increases autism syptoms, similar to gluten and may cause problems for gluten-intolerant)

- Lactose, nearly everyone is intolerant but in varying degrees (some tolerate more than others)

- Animal protein increases secretion of calcium to urine, and this loss is much more significant in determining calcium utilization relative to calcium intake

- Cow's milk is optimal for calves until they are weaned, not meant for (excessive) human consumption

- Especially O blood group was most prevalent long before agriculture, may be the reason that individuals with O blood cannot digest dairy (or grains) too well. On the contrary blood type A is common in agricultural societies and therefore are better adapted to consuming dairy products

Then, after reviewing the potential risks, I started wondering could milk be replaced by alternative calcium sources? Straightforward answer: YES it can! And it is easy. Excellent sources include:

Chia seeds 820mg/100g (123 mg in one tablespoon!)

Sesame seeds, unhulled 640mg/100g (95mg in tbsp)

Sardines, 92mg/sardine

Sunflower seeds 116mg/100g

Rose hip puree (ruusunmarjasose) 334mg/100g

Almonds 276mg/100g

Dried figs 250mg/100g

Raisins 50mg/100g

Sweet potato, raw 30mg/100g

Breastmilk 27-30mg/100g

Compared:

Cow's milk, 1% 120mg/100g

But how much calcium is actually required? Recommendations vary a lot in different countries, in America often an adult RDA is 1200mg, whereas in Japan this is only 600mg. RDA's are however not minimum intakes, or even necessary intakes. They are based on statistics with margins to ensure that they are suitable for everyone, it does not take individuality into account. For example, consumption of animal protein increases secretion of calcium. Therefore a diet rich in plant protein and low in animal protein means you require less calcium. This is also true for infants not consuming any dairy. Many sources including AAP say that infants need 400mg calcium, but I have not succeeded in finding a minimum calcium intake for infants. This is probably because it is too risky info, they would rather have children consume an excess than risk any child getting less than what is required. I found this chart however, that lists values specific to age categories:

Infants, 0 - 6 months	210 mg
Infants, 7 - 12 months	270 mg
Children, 1 - 3 years	500 mg
Children, 4 - 8 years	800 mg
Pre-teens and Teens, 9-18 years	1300 mg
Adults (19-50 years)	1000 mg
Adults (50+ years)	1200 mg
Pregnant and Nursing (up to age 18)	1300 mg
Pregnant and Nursing (19-50 years)	1000 mg

Source: http://www.health.gov.sk.ca/calcium

This seems reasonable. I try to ensure my soon 1-year-old daughter gets 300-400mg calcium daily, and that I self (nursing) get around 800-1000mg daily. Like I said, for individuals who consume less animal protein the required intake of calcium is less. Calcium from plant sources is often highly absorbed, especially in the case of chia and sprouted sesame seeds. A diet rich in vegetables is also high in boron, which further increases calcium utilization and bone strength. Chia seeds also contain plenty of boron.

Clearly a diet rich in calcium does not need to include dairy. Contradictory to common belief, it does not require soy products either.

Tips to include calcium in infant diets:

- Chia smoothies (1 tbsp chia seeds, 1-2 times a day)

- Sprouted sesame seeds in porridges and smoothies

- Rose hip puree (on its own, smoothies, porridge)

- Mash a sardine or mackerel fillet (low sodium ones) in with a veggie meal

- Nutmilks (after first year)

- Dried dates, figs and prunes and raw grated veggies as finger foods

- Soak dried fruit or raisins in water for smoothies

- Dark leafy greens in smoothies (calcium from spinach not too well absorbed due to oxalic acid, also too high in nitrates for infants)

Remember that calcium absorption hinges on adequate vitamin D intake! And please take the time to sign this important petition againts aspartame in children's antibiotics.

IMG: http://upload.wikimedia.org/wikipedia/commons/8/89/Calcium-Tablets-2007.jpg

Are you and your child getting enough vitamin D?

Do breastfed infants need supplemented vitamin D?

When to start giving your child vitamin D?

How much vitamin D do children need?

In what form should I give my child vitamin D supplements?

I'm sure these questions have plagued all parents for years now and unfortunately there still are no absolute answers. Ok, the state-provided health care system for expectant mothers and children (Neuvola), will recommend 10 micrograms (400 IU) every day after the age of two weeks. Is this reasonable? According to current research the prior RDA of 200 IU for infants is too little, and at least the current recommendation 400 IU is desirable. Last year American Association of Pediatricians (AAP) started recommending doubling the dose and starting this year the same has happened in Finland. With the knowledge we have today it is reasonable to have confidence that this dose is both safe and adequate for all children. The supplements should be started at latest at 2 weeks of age, AAP even recommends just after the first few days.

But is there individual variation? Can there really be one RDA from infancy until adolescence, which is the same even for children living in different climates? Naturally genetics, overall diet and exercise as well as sunlight exposure will affect how much supplemental vitamin D is needed. If an infant or child consumes no dietary added vitamin D, there is no indication that there is any risk of side effects due to excessive intake of vitamin D from a 10 microgram supplement. This is of course different, if a baby for example is consuming D-fortified formula or a child is drinking fortified milk and eating other fortified foods. In these cases the parent needs to make the appropriate calculations to make sure that the child is not exceeding the RDA on a regular basis.

Personally I do not advocate offering children any vitamin D fortified foods as these usually are foods that need to be fortified because they are otherwise deficient in nutrients (such as sugar-coated cereals). Some even contain the wrong form D2 instead of the needed cholecalciferol D3, such as Keiju oat milks in Finland. If at all possible, it is best to consume all food in it's natural and organic state, without anything added. Unfortunately due to our dark climate and limited sun exposure we need to supplement vitamin D.

There is some research into whether nursing babies need supplements or if they get enough from breastmilk. So far the leading consensus is that not enough vitamin D is transfered into the milk and therefore it is advisable that even breastfeed infants receive D-drops. As long as the 400 IU supplement is the only external source of vitamin D, it is considered safe.

Fatty fish are the best natural dietary source of vitamin D. For Finns I especially recommend herring (1627 IU/100g) and mackerel (cooked 345 IU/100g), because they are readily available here. Vitamin D in plants is usually in D2-form, which is why vegans especially need a good quality D3 supplement.

The best vitamin D supplement for infants 0-2 yrs and over I have found to date is Carlson's d-drops (picture above):

http://www.iherb.com/Baby-Ddrops-400-IU-11-ml/13932?at=0

First of all, they are nothing but 400 IU of D3 in coconut oil. Second of all, you only literally need one DROP, which can easily be dropped on the nipple before nursing an infant or in food for older children. No GMO, gluten, sugars, additives, preservatives, alcohol or any other junk. They are even ridiculously cheap, that one 11 ml bottle contains enough for an entire year! Of course this also makes it eco-friendly. Iherb will also ship to Finland via airmail for 4-6 dollars.

Compare Carlson's drops to for example the commonly Neuvola-recommended Deetipat:

Ingredients: "Sakkaroosi, natriumsitraatti, makrogoliglyserolihydroksistearaatti, sitruunahappomonohydraatti, alfa-tokoferoli, keskipitkäketjuisia tyydyttyneitä triglyseridejä, väkiviina 96 %, puhdistettu vesi."

So 96% alcohol, sugar, saturated fats. I can't believe that this is even legal.

For adults a beneficial but safe dose is around 25 micrograms or 1000 IU. Some choose to take even more, I myself take 2000 IU daily. Now Food's supplements are high quality with minimal added ingredients and they are also far cheaper than many of the supplements sold here in pharmacies. Also available at iherb and many other online stores.

Sources:

http://www.ajcn.org/cgi/reprint/80/6/1759S.pdf

http://www.aap.org/pressroom/nce/nce08vitamind.htm

Breast milk as a source of vitamins, essential minerals and trace element. Christopher J. Bates and Ann Prentice. Nov 2002. DOI:10.1016/0163-7258(94)90011-6.
http://www.laakeinfo.fi/Medicine.aspx?m=1669&i=FERROSAN_DEETIPAT
http://www.aap.org/new/VitaminDreport.pdf
Image: http://www.vitaminshoppe.com/images/catalog/skus/l_cl-1115.png

Pure and nutritious baby food, Part I

I've been talking about a baby food post for who knows how long. Here is part I, I'm predicting this is a topic I'll keep coming back to. One reason why I've waited so long to post about this is because I've been thinking about how I should phrase my knowledge into words. I have so little experience in this type of writing, which is why I ask you to be open-minded and understanding. My way is not the only way, and there is a lot I don't know. If you have something to add or want to comment on anything, please do. If you have some good recipes or ideas, please share them!

First of all, I want to begin by stressing the importance of breastfeeding. The World Health Organization (WHO) recommends that babies should be breastfed exclusively for the first 6 months. Some nurses in Finland practically push you to feed solids after 4 months, even though even here the national recommendation is 6 months. I for one was accused of starving my child more than once. Even when she was always just normal in weight, developing right on schedule or even early. Their answer to every growth problem is solids - if your baby weighs too much, "your milk is not enough" and if your baby weighs too little "your milk is not enough". Well, what do they recommend instead? Formula made with cow's milk, pureed potatoes, corn porridge? If your baby is underweight, substituting your milk, the natural source of nutrition tailored to meet your child's needs, for overcooked potatoes is definitely not the answer. And no matter how much your baby weighs, breastmilk is still optimized to meet his or her dietary needs. Remember, breastfeeding is one of the greatest gifts a mother can offer her child. But there is also no reason to beat yourself up, if you have a valid reason not to nurse. Guilting yourself will only hurt both of you.

But what should you do when your child is 6 months? I believe it is more important to watch for clues for whether your baby is ready for solids or not, there is no exact chronological deadline for this significant step in your child's development. Some tell-tale signs include: teeth(ing), sitting upright, signs of curiosity towards what you are eating and excessive nursing needs. My daughter actually started stealing food off our plates, which was a natural time to start introducing her new flavors.

What not to feed your baby (under 12 months):

Foods high in nitrates (beets, spinach, rutabaga), interfere with oxygen transport

Honey, increased risk of botulism

Any food additives (especially avoid artificial sweeteners and flavor enhancers)

Animal milk

White, refined sugar

Fructose (not fruit sugar as it is falsely called, it is made from corn starch by microbes)

Potato, deficient in nutrients and packed with starch which can cause tummy trouble

Liver, or any other animal product high in vitamin A

Corn, very often genetically manipulated and low in nutrients

Wheat, white rice

Soy, even organic non GMO, mimics estrogen (female hormone) in the body causing a harmful hormone imbalance

Nuts, mycotoxins and risk of inhaling

Cacao, caffeine, oxalic acid (lowers calcium absorption) and other harmful compounds for your baby

Salt

What TO feed your baby:

Chia seeds, good ratio of beneficial fatty acids, high in protein and fiber

Avocados, essential fats

Hemp seeds, perfect ratio of omega's, high in protein

Fresh organic fruit, berries and vegetables

Cold-pressed organic oils (coconut, canola, camelina etc)

Lucuma (highly nutritional, improves taste)

Quinoa, amaranth, buckwheat, millet

Berry powders made by freeze-drying whole berries (high in nutrients, antioxidants and good flavor, especially sea buckthorn, cloudberry, aronia berry, blueberry)

I also believe fresh, wild-caught fish is good for you baby after 7-8 months age. Remember to give different species and to avoid ones which gather high levels of toxins, fish can be served 1-3 times a week. Avoid fish altogether if there is a family history of fish allergies, as the reaction can be severe. I do not recommend restricting your baby's diet because of your personal ethical viewpoints, but rather to ensure your baby is getting everything he or she needs. There is however good reason to avoid red meats not only due to ethics but health concerns as well. Fish isn't necessary, but if omitted care must be taken to provide your child other sources of healthy fats for optimal brain development.

Wondering what to do about milk? If you're from Finland, I'm sure you are aware of the "Calcium myth". The nurses and doctors will stress that dairy products are the only source of calcium. The national recommendation is giving your child cow's milk several glasses a day after 10-12 months of age. Did you know that only around 30 per cent of the calcium in animal milk is properly absorbed? Compare this with the 60% of total calcium content of sesame seeds that is absorbed (even higher when soaked in water for 8h and sprouted for 6h-3 days). Did you know that most zoo animal babies are fed goat milk because if they where fed cow's milk they would die or become very ill? Many of you are aware of these things, and those who aren't I strongly encourage to do your own research and then decide for yourself. Calcium is crucial for normal bone development among many other things, so cow's milk or nut milk or no milk, make sure your child is getting enough calcium. Remember also that WHO recommends breastfeeding be continued at least for the first 2 years and after that for as long as it feels natural for both mother and child. Because this is considered unrealistic and thought to guilt mothers, Finland ha s set a recommendation to nurse for the first year. My daughter will be a year soon, and I plan on breastfeeding until she is between 12-18 months (when most experts feel it is easiest to wean). I just started making her smoothies with sesame seeds a couple times a week. My husband and I both feel strongly about avoiding animal milk, especially because I get a strong reaction from it.

How to cook for your baby?

Does the food necessarily have to be cooked? All fruits and berries can be served raw for babies any age. For first foods, hard vegetables like carrots and sweet potatoes, can be steamed briefly and then pureed smooth in a food processor. When it is time for finger foods, serve fresh vegetables and fruit. If you want to give your child cereal/porridge, I recommend grains like millet, spelt, amarath and quinoa. In Finland Holle makes organic baby cereal where you only need to add (breast)milk. No cooking or heating necessary. NEVER, EVER use the microwave for anything that your child eats.

All this text and no recipes? Well here are some:

Berry porridge (6 months and up):

Holle-cereal, preferably millet or spelt

Aronia berry, sea buckthorn, blueberry, cranberry or other berry powder to baby's taste

Hemp powder, to baby's taste

(Breast)milk

Measure out an appropriate amount of dry porridge flakes (4 or more tbsp usually). Express milk to desired consistency, stir. The natural enzymes in breastmilk will start breaking up the protein and other nutrients in the cereal and it will get a bit runnier, but there is no need to add cereal flakes. Stir in berry powder.

Chia-banana smoothie (6 months and up):

0,5-1 tbsp Chia seeds

1/2 C water

Berry powder of choice

Hemp powder or hulled hemp seeds to taste

(Lucuma powder to taste)

0,5-1 banana

Soak chia seeds in water until a gel forms. Blend in a blender with banana and berry powder. Add hemp powder or blend in hulled hemp seeds. My daughter loved this from the get-go, it is still one of her favorites. For variety, substitute banana for a pear, apple, mango or any other fruit or berry. You can also substitute Chia for soaked sesame seeds.

Sweet-potato salmon meal:

organic sweet potato, cubed

fresh, wild-caught salmon

coconut oil

Lightly cook salmon in coconut oil on low heat on a frying pan. Cook only until just done, don't brown. Steam the sweet potato. You can also steam the fish. Process smooth in a food processor. This is another favorite of my daughter.

Vegetable-chick pea meal:

1 part sweet potato

1 part carrot

1 part chick peas (soaked and boiled, start with smaller amounts)

Steam veggies, blend with boiled chick peas. Add water if too thick. Again, one of my daughter's all-time faves.

Suitable finger foods:

- fruit chunks, vegetable chunks

- dehydrated coconut-oil coated banana chips

- sundried organic raisins or other sugar-free dried fruit

- organic boiled eggs

A basic foundation for a healthy meal:

80% parts vegetables (raw or steamed)

10% part quality grain (such as quinoa, amaranth, buckwheat, boiled until done to avoid indigestion)

10% part protein (fish, organic chicken, chick peas, lentils etc)

Avoid all soy products. Start feeding legumes slowly to see if your child can digest them. Your baby needs protein, but quality is more important than quantity. Nuts should be avoided due to risk of mycotoxins (highly poisonous or deadly compounds from Fungi) until at least 1 year of age, which is why especially vegan families need to be especially careful about adequate protein intake.

More important than specific meals is the balance. Most of your child's diet should be fruit or vegetables, and a significant portion of the food either raw or just lightly steamed. Always organic, because even if you can't afford all organic yourself, your baby eats so little it doesn't cost much. It is still cheaper than feeding all regular can food. Check everything twice for food additives, avoid them all. I invite every mom and dad with healthy baby food recipes to share these in the comment box, I hope this will trigger discussion and that everyone learns something new!

The picture shows my daughter with her veggie-chick pea meal, after she had poured water into it and tried to eat it herself first with the spoon and then with her little hands. :)

Fennel cream linguine with basil pesto

A raw pasta recipe? AGAIN? Yeah. I might have posted one or two in the past. But fennel is in season and I wanted to create something raw and completely new out of it. Raw fennel does have a strong anise taste, which is why there aren't many raw food recipes that call for it. In this dish however the salty sweet citrus marinade softens them up in texture and in flavor.

Fennel cream pasta sauce

1 small bulb fennel

1/2 C sunflower seeds, soaked and drained

Cold pressed olive oil

Honey (1-2 tbsp)

Juice of 1/2 lemon

Salt, pepper

1 tbsp nutritional yeast

Mix together honey, lemon juice, salt, pepper and oil. Coat all thinly sliced fennel strips with the marinade and dehydrate (the low heat really promotes softer texture and allows the marinade to work its magic). If you have time, marinate overnight and dehydrate for an hour or two before making the sauce. I marinated for 30 min and warmed in 110F for 2 hours. In a blender or food processor process the sunflower seeds and fennel strips (marinade and all), add nutritional yeast and salt and pepper to taste. As this is served with salty pesto, the salt is only there to slightly off-set the sweetness of the honey. The freshly ground black pepper is very essential though, make sure you add plenty.

Traditional but raw pesto:

1 huge bunch basil

3 tbsp pine nuts

1 clove garlic

1 tbsp nutritional yeast

extra virgin olive oil

Himalayan salt, freshly ground black pepper

Blend until desired consistency. You could always just use your favorite pesto recipe, they all should work fine.

We used a sweet potato and a parsnip for the raw pasta. This going into the kitchen with one ingredient in mind but not having the slightest clue of what I'm going to do with it seems to be a theme for me these days.. luckily it appears to work well. This was everything I wanted: cheap, satisfying, flavorful, nutritious and new.

If you haven't had fresh fennel already, this is the time to start! It is packed with vitamin C and potassium, and most importantly a great source of benefitial antioxidants and phytonutrients. Yummy!

Raw mini pizza with pesto and more B12-talk

The crust:
1 C buckwheat
½ C hemp seeds
1 C sprouted garbanzo beans (chick peas)
some tahini
olive oil, water, salt, thyme, oregano, marjoram

Grind buckwheat groats and hemp seeds into flour in a food processor. In Finland unhulled hemp seeds are cheaper and easier to find, so that is what I used and they required fine grinding. The hulled variety is tasty (nutty flavor) and more moist, so less oil/water is needed. Once the buckwheat and hemp seeds are finely ground, add beans, oil and spices. Taste and adjust flavorings. Shape into rather thin minipizzas, dehydrate on one side for a few hours and on the other for a couple more. Altogether mine where nice and crunchy (the way I like them) in little over 7 hours.

Top with your favorite marinara and pesto sauce. I posted my favorite pesto recipe earlier, and that really rocked on this pizza. Leftovers from that marinara were used on these pizzas.The toppings were rather traditional too, thinly sliced zucchini, tomatoes, organic calamata olives and orange bell pepper. I find that when making raw pizza, mini-sized is the way to go if you (like me) enjoy picking up your pizza and eating it with your hands. My pesto has such a rich cheesy flavor so for the first time I did not miss the cheese.

Now once again about vitamin B12. Some raw foodists claim that if you are on a 100% raw vegan diet you don't need to supplement this vitamin because your "extremely healthy" bowel will synthesize it's own. This is NOT true and no one should rely on this hazardously inaccurate information. Any vegan, even raw vegan, will need some source of vitamin B12 to avoid irreversible damage to brain cells. Even the so-called raw food guru, David Wolfe, has enough sense (he is one of the few with actual degrees in related fields) to admit that B12 is vital and that our inherent need for this vitamin will not be adequately met by a strictly vegan diet. Wolfe has his concerns about supplements though, which is why he eats ants and moths. So, unless you are eating insects on a regular basis (and getting regularly tested to make sure you are getting enough B12), you need to supplement or eat meat. There is no ambiguity. Maybe one day we will discover some type of plant source for this vitamin that is in the form our body needs it, but this day is not here yet. Until it is, it just is not worth the risk.

As you probably notice I am pretty passionate about this. I am very worried about many bloggers with absolutely no degree in nutrition giving out nutritional advice. Some restrict their diets to just smoothies and liquids thinking they'll get all they need from superfood powders. Did our ancestors have VitaMix blenders? Were we really built for that kind of a diet? No one knows everything about nutrition and new information becomes available to us constantly. Not only that, but we are all individuals. In my opinion, it is always best to think back and consider how we were meant to eat. What in our fridge would our counterparts thousands of years ago recognize? Natural is the key. Since our bodies clearly need B12 to function properly, it is reasonable to conclude that we are meant to consume some form of meat. So when you eat, make sure you eat a plentiful variety of foods. As fresh, unprocessed and organic as possible.
Meet your body's needs for all vitamins, minerals, fiber and other nutrients. Don't count calories.

Vitamin D can also be a problem for us living in the dark north and not consuming fortified milk products, fish or eggs. Scientists are realizing we need far more of this vitamin that was previously thought and it is key in preventing many serious diseases such as cancer, MS and osteoporosis. It plays a huge role in bone health together with calcium. Again, unless you wish to take supplements, you should consume fish, fish oils and eggs regularly.

Lime tandoori chicken with a medley of spicy vegetables

Lime tandoori chicken:
2 as fresh and natural/organic chicken breasts as you can get
lime juice, coconut oil, tandoori seasoning, madras curry, salt, pepper, honey

Marinate for at least 30min, then sear on a pan. Don't burn black to avoid producing carcinogens, it's best to cook it just barely done so that the meat is still tender and moist.

Raw Indian vegetable medley:
1/2 large sweet potato, cubed
1/2 large head of cauliflower, minced
1/2 -1 C fenugreek sprouts
1 red onion, minced
bunch fresh basil, chopped finely
finely grated garlic
fresh red chili pepper, minced, to taste
coconut oil, tandoori seasoning, madras curry, salt, pepper, honey, lime juice

Chop, mix and season. Remember to taste and adjust the spices to your liking. Warm in 110F until vegetables soften and marinate thoroughly. I sauteed my red onion and garlic quickly in coconut oil because it is better for my baby's tummy if I steer away from too much raw onions and garlic :)

I've said this a few times in my earlier posts, but I think it is important enough to be repeated. We ALL, not only but especially pregnant and lactating women, need vitamin B12. So far, there is no unanimous scientific consensus of a reliable vegetable source for this crucial vitamin. Deficit of this vital nutrient causes detrimental and irreversible side affects, it destroys your brain cells and it could cause havoc in your body before you even know it. A key to a healthy diet is variety, you need more than just vegetables, some nuts and raw chocolate. Dairy is by no means necessary, but it is a good idea to calculate that you are indeed getting enough calcium. There are excellent vegan sources - unhulled sesame seeds, dried figs and broccoli for example. But these need to be consumed regularly. If you are not on B12 supplements, a few servings of your choice of meat and/or fish are necessary. Eggs are not a reliable source of this vitamin. You also need to make sure you are getting enough of iron and iodide. Folic acid is absolutely essential for all women, fresh ruby grapefruit is an excellent source of this. Be cautious about your daily sodium intake - many raw recipes use quite a bit of salt or nama shoyu. Even though we use "good" salt, it does not mean it doesn't contain sodium which will be harmful if consumed in excess. Especially soy sauce is packed with sodium, so it is not a good idea to marinate in it (at least not too often).

Moral of this story is, if you suspect that you might not be getting adequate levels of certain nutrients, see your physician and get tested. Do not take chances with this. Eating as much raw and unprocessed food is natural and good for you, but even so you must be careful that you consume a variety of different foods and are getting all necessary nutrients.

Flu fighter smoothie and some thoughts

A while back I discovered collard greens in smoothies, and have been tossing them in frequently ever since. The taste is great, does not overwhelm the smoothie even in large quantities. Just like most dark leafy greens, collards are loaded with vitamin C and essential minerals. They are also reputed to contain anti-cancer properties (scientists suggest diinfolylmethane and sulforaphane). According to this source:

"Some of these compounds [found in collards and kale] enhance antioxidant and detoxification effects in the body. Others inhibit tumor growth; some block cancer causing compounds, and some prevent the formation of carcinogens. The American Cancer Society recommends that Americans increase their intake of kale, cabbage, and other brassicas. It has also been reported that compounds in brassicas can protect the eyes against macular degeneration."

Diindolylmethane has also been attributed anti-viral and anti-bacterial.

Another ingredient in this power smoothie is grapefruit, widely recognized for its high fiber, vitamin C and potassium content. The ruby one, which I always buy, has the important phytochemical lycopene along with plenty of antioxidants. Here are some potential health effects of consuming grapefruit:

"In humans, drinking three 6-ounce glasses of grapefruit juice a day was shown to reduce the activity of an enzyme that activates cancer-causing chemicals found in tobacco smoke. In rats whose colons were injected with carcinogens, grapefruit and its isolated active compounds (apigenin, hesperidin, limonin, naringin, naringenin, nobiletin) not only increased the suicide (apoptosis) of cancer cells, but also the production of normal colon cells."

Even if that isn't true in humans, it is still yummy and packed with nutrients. But remember to ask your doctor first if you are on some medication and suddenly start consuming plenty of grapefruit.

More and more health nuts are raving about parsley and it's immense array of health benefits - and for a good reason. Parsley is packed with vitamin C & A, iron and necessary minerals. For women especially, the folate and calcium are very imporant. Do your own research and start by reading this.

Flu fighter smoothie (~3 large glasses):

1 large ruby red grapefruit (only take the outer peel off, don't separate the "meat" because you'll lose fiber, remove all seeds)

2 apples (we had fresh, green and nicely tart Finnish apples)

1 banana

2 tsp maca-powder

sesame seeds

parsley

collard greens

raw, organic honey

I find that although I am accustomed to green smoothies, I can still cram way more greens into this smoothie (both parsley and collards), when I add just a little honey and a banana. Go crazy with the green, add as much as your taste allows. The green smoothie is meant to be enjoyed, not chugged down quickly while holding your nose and trying not to vomit. :)

Green smoothies really are the perfect starter to the day. I used to have oatmeal every morning, but though it did keep the hunger away as long as the smoothie does, it did not have the same "pick-me-up" factor. It must be all those vitamins.

I've just started this blog and it is impossible to know yet what this will lead to. It seems like my diet is different every week, often times I find something new and amazing but sometimes I come to realize that something I have been eating quite a bit is not actually right for me. And that's the thing really, you need to be tuned to your own body and listen to it. What's good for someone else, may not be good for you.

Here are some products I make a point to avoid in my diet:

1. All dairy - When I found out I was severely lactose-intolerant, I took it as a sign that milk is just not for me. The casein is also harmful in so many ways that I wouldn't give my daughter any dairy even if she could tolerate the lactose.

2. All soy - I used to consume quite a bit of soy, as I figured just as long as it is organic and preferably fermented, it is ok (tofu, wheat-free soy sauce, soyoghurt). Now I'm not even using nama shouy, because I'm worried about how it may affect my hormone levels.

3. Oat, barley, kamut, spelt, wheat and rye - Wheat or barley grass I am growing, but am not sure if it agrees with me yet (gluten sensitivity).

4. All refined oils & sugars - I think you all know why.

5. Peanuts - not only are they bad for the acid-base balance in your body, but they also contain toxins. I believe more people are having adverse reactions to them than they may realize.

6. Any food additives - easily avoided when you purchase organic and stay clear from processed food.

7. All unnecessary medication - antibiotics, hormonal birth control, acetaminophen or ibuprofen for any minor ache or just out of habit

Don't worry, I won't be flooding the server with constant posts all the time. Courses reassume next Monday and I begin working on my master's thesis soon. Some people may consider me strange, but science is such a source of gradification for me and lacking a better term.. just makes me happy. It is thrilling to actual feel like you are making a difference when you reach important conclusions in your research. Not only that, but I get to study young children, which naturally is so much fun. I'm fortunate to be able to say that I truly am passionate about my work and studies. Not everyone is lucky enough to say that they love what they do for a living.