- I’m not sure where Kent finds these articles, but he’s great about sending interesting tid-bits my way. Check this pg13 article out. (I’d have to say that it’s close, but better? LOL… You'll know what I'm talking about after you read it.)
- A special thank you to a Reader Friend, Bee, who sent me such a kind Christmas card. Just that was so appreciated, but she also sent along a tip, too. Thanks, Bee! Also thanks to those of you who have sent tips via Paypal, I appreciate you all!
- The info in this article on the dangers of too much antibiotic exposure is why we avoid antibiotics in our meat or dairy, and in anti-bacterial soap, too. (Read more about healthy meat and healthy milk.) Here’s another article about antibiotic resistant superbugs.
- How to change the texture of any cookie – a helpful chart from Wardeh.
- It’s been a while since I’ve asked if you have any random questions you’d like to ask me. It can be about food, about the blog, about anything at all, seriously, anything is fine. If I don’t know, I’ll say so. Read the original post for more info: Go on, ask me, I dare ya! And here are the ones I’ve answered so far. So for today, I have two requests:1. If you have any questions you’d like to ask, feel free to do so in the comments at the original “ask me” post or here at this post.
2. If you’ve asked me a question in the past that I haven’t gotten to yet, give me the nudge again! I’m sorry, but it may have gotten buried deep in my drafts folder.
Have a great week!
KitchenKop says
I’m going to strike out twice with a couple of your questions, and I apologize!
Jan, I haven’t looked into Chia seeds much, but I know that Ann Marie/ Cheeseslave and Kimi/the Nourishing Gourmet both use them in recipes.
Michele, Swedish Bitters are something else I haven’t researched. Sorry!
Ann Marie & Elizabeth, thanks for answering Emily’s broth question!
Elizabeth, thanks for answering Kate’s question (I agree with you-less grains are best).
Kate, about your other question related to the amount of probiotics in kefir, I’d suggest you ask Julie at Cultures for Health – she’s super smart about all that stuff. (Google it and you’ll quickly find her contact info…it’s late and I’ve got to go to bed!)
Jeanmarie, I know Cheeseslave has a good cracker recipe on her site, but I don’t think it’s a gluten-free recipe. Hopefully someone else will jump in!
Kelly
Jeanmarie says
Here’s a question for you, Kelly. I loved the “cookie science” chart at Gnowflins, thanks for the link. This is my question, which I also posted on her site:
I wonder if you or any of your clever readers have similar guidance for making crackers? I
Wardeh @ GNOWFGLINS says
@Kate – Even though others may not have the same experience, my gluten sensitive daughter can now eat soaked/sprouted/fermented grains, symptom-free. It is hard to argue with the absence of symptoms. 🙂 We do not overdo grains and try to maintain a variety of grains consumed. I feel this is a good balance for our family – and my daughter enjoys eating breads again. Mostly, we use sprouted grain flours (for biscuits, cookies, cakes, muffins), with sourdough bread or tortillas being the next most frequently eaten, and soaked grains (like for pasta and tortillas) being third.
Wardeh @ GNOWFGLINS says
Hiya, Kelly! Thanks for linking to the cookie tips. 🙂
Personally, I’d like to experience the feeling of fitting into my old jeans right about now. 😉 I don’t know if it would be better than everything else mentioned (ahem) but it would be nice!
Elizabeth @ The Nourished Life says
Wow, loved the “PG13” one. Now, I love fitting into smaller jeans – but not that much. 😉 Better than a promotion or marraige proposal? Talk about interesting priorities. Of course, maybe these women were thinking they might get the promotion or proposal if they fit into the skinny jeans… but that’s approaching things in the wrong way if you ask me.
Kate, soaking and sprouting grains can help with gluten intolerance, but IMHO it’s better to reduce grains if you’re willing, especially if you have any digestive/tolerance issues. Pursuing a diet like the GAPS diet may help regain digestive health and gluten tolerance, too. But I decided to give grains the boot (besides on a rare occasion) because in a nutrient-dense diet I don’t find them very beneficial, even when soaked or sprouted.
Emily, as Ann Marie said bone broth is an excellent source of gelatin. Since gelatin has a protein-sparing effect (it stretches the use of the protein you do eat) that might help you get by without the expense of lots of meat. Broth is also highly digestible, so it’s great for someone with digestive difficulties or even fatigue, since the body doesn’t have to waste energy digesting it.
Michele says
Hi!
I am a big fan of Nourishing Traditions and love your blog! Keep up the great work!
I have a question–I recently started taking Swedish Bitters and love them and feel they have helped a great deal with my immune function this winter. I would like to give a reduced dose to my kids, ages 5 and 7. Do you know of any reason why this would not be safe? Is there anything in Swedish Bitters that children shouldn’t have? I ask because the dosing on the package specifies “for adults and children over 15”. I can’t see what would be worrisome in the ingredients, but would rather be safe than sorry. Any help is appreciated!
Thanks!
Kate says
I read that article…too funny! I don’t know that I can relate, though, because I had the theory that I would lose weight and change shape and fit my clothes BETTER after having a baby. And I got lucky and I was right! I weigh less (significantly) and fit better after 2 babies than I did before. lol.
By the way, I ‘ve been following some interesting debates (from WAP followers) about sprouting grains. I’d like to know more, especially because we have gluten sensitivities here. I wonder if soaking or sprouting would help?
I would also like to know about the amount of probiotics in water kefir. I can take commercial probiotic pills, even “strong” oned with no issues, yet a small amount of water kefir seems to cause die-off-like symptoms. Any way to quantify it?
Thanks for any answers!
Ann Marie @ CHEESESLAVE says
@Emily
Bone broth is mostly eaten for the minerals, but also the gelatin.
Here’s an excerpt from the Mineral Primer on the WAPF website:
“The proper way to take in minerals is through mineral-rich water; through nutrient-dense foods and beverages; through mineral-rich bone broths in which all of the macrominerals–sodium, chloride, calcium, magnesium, phosphorus, potassium and sulphur–are available in ready-to-use ionized form as a true electrolyte solution…”
https://www.westonaprice.org/Mineral-Primer.html
Also, read this: https://www.westonaprice.org/Broth-is-Beautiful.html
It goes into detail about why gelatin is good for us.
The very best source of zinc is oysters. Oysters contain anywhere from 10-25 times more zinc than beef liver. If you don’t like oysters raw, you can bread them and fry them or put them in a chowder. I also like them in risotto or a stew made with coconut milk.
Ann Marie @ CHEESESLAVE says
What I noticed about that article about the jeans is that while almost 30% said fitting into their jeans is better than sex, and about the same number said it is better than a promotion at work, only about 10% said it’s better than a marriage proposal.
It’s interesting in that it suggets that women value romance/commitment over sex and money.
Emily says
Hey, Kelly, I have a question for you, as well. Bone broth…I saw an older post of yours a couple months ago where someone had asked about specific nutrients in it. At the time you said you would investigate.
I was wondering if you’ve found anything, b/c when I google it all I can find are vague statements like, “a great source of minerals,” etc. As someone needing a calcium boost for dental health (drinking more than 1 cup of raw milk–even kefir–stops up my bowels), as well as a little extra iron and possibly zinc, I want neither to take a bunch of supplements nor to eat red meat every day (mainly b/c of expense).
Thanks!
Jan M. says
I’m a WAPF member who recently discovered your blog. I am interested in exploring the use of chia seeds and wondered if you have any info. I can’t seem to find much on the WAPF website. Do they need to be soaked, or should they only be eaten as sprouts, or should I avoid eating them? Thanks!
Jen says
This is the quote I find most ironic in the article about the dangers of too much antibiotic exposure (regarding proposed laws and regulations limiting antibiotic use in CAFO animals): “Chaos will ensue,” said Kansas Republican Congressman Jerry Moran. “The cultivation of crops and the production of food animals is an immensely complex endeavor involving a vast range of processes. We raise a multitude of crops and livestock in numerous regions, using various production methods. Imagine if the government is allowed to dictate how all of that is done.”
Ummm… big ag sure doesn’t mind when this happens to farmers growing and producing REAL food… in fact they encourage, support and pay big time for the government to dictate how small, family farms (their competition) are allowed to operate. They use every means necessary, no matter the cost, in order to eliminate them. However, when a new law or regulation is directed at them in response to a true threat to public health and safety, they cry like babies at the injustice. They would rather see Americans die, than give up their profits and “cheap meat”. How disgusting!