Apr 29, 2013

GMO Foods May Decline Naturally

GMO foods or foods altered with genetically modified organisms may make a natural decline. We love foods in their natural state, and seeing news like this is exciting, because it reminds us that when man tries to do something to disrupt the natural course of nature, there are consequences. God created the earth with a natural order, and we've been turning it upside down in so many ways for hundreds and thousands of years.  With technology our ability to wreak havoc has increased in pace. We truly are our own enemies. 

Following is a short paragraph from an email I received today: "While consumers fight for labeling, and activists publicize the adverse health effects of consuming genetically engineered food, it looks like the genetically engineered seed industry may be taken down by the most powerful force of all: economics. 

"Some U.S. farmers are considering returning to conventional seed after increased pest resistance and crop failures resulted in smaller yields globally for GMO crops compared to their non-GMO counterparts. 

"Farmers in the U.S. pay about $100 more per acre for GM seed. Many have begun questioning 'whether they will continue to see benefits from using GMs," according to Farmers Weekly - 2/6/13. 

"Countries around the world that do not use GM seed are outperforming U.S. Farmers." 

Updated 4/12/16

For much more on the GMO issue, visit gmoinside.org. You will also find a link to free a GMO Free Food List and app plus info and opinions from people on both sides of the issue at GMO Free or Non-GMO Food Lists and Information Sources.

Apr 20, 2013

How to Find my Allergy Relief Posts

The trees are putting out lots of pollen in our area, as well as the flowers, and grassesPersonally, I am most sensitive to tree pollens. 

If you are looking for the posts on allergies on this site, visit this allergies link which will take you to a few that I have written, which will further lead you to other helpful articles.

You will also find allergy articles I have written at this link on Weeds and Seeds Swap.

I hope you are enjoying a healthy and happy Spring.

My Recipe for Kombucha Tea

Though Kombucha, a fermented tea drink, can be purchased pre-made, it is very easy to make Kombucha at home.  I've had a taste for it recently, and it's been a while since I've brewed some.  I'd like to share my recipe for Kombucha Tea with you, and then provide you a link to a longer article I wrote on the subject, including it's health benefits and where to get a Scoby, mother of Kombucha or mushroom, whatever title you'd like to use for the starter.

Here is what you will need to begin:



  • A large glass jar...I use an old pickle jar - clean very well
  • Water 
  • 10-12 tea bags - you can use black tea and/or green tea to start, and get more exotic as you learn 
  • 1 cup of sugar - "food" for the bacteria that ferment the brew 
  • 1/4 cup Kombucha from previous brew or a few T. of white vinegar
  • Stainless Steel or glass pot for boiling water - must be stainless steel or glass 
  • Plastic, wood or stainless steel stirring utensil
  • Coffee Filter
  • Rubber Band

Instructions:


  • Put water in pot 
  • Boil water for 5 - 10 minutes, turn off heat 
  • Add tea bags and brew for 1/2 hour 
  • Remove tea bags, cover pan, and cool overnight, or long enough so at room temperature 
  • Pour into your very-clean, large glass jar...fill to top of widest part of jar for largest air surface area. 
  • Add the 1/4 cup of Kombucha from previous brew or white vinegar, don't stir
  • Lay your Kombucha Scoby on top..it is okay if it sinks
  • Put a coffee filter over the top, seal with a rubber band to keep out fruit flies that will be attracted to the brew. 
  • Never seal closed with a lid, it needs air circulation and the jar may explode or break during the fermentation process. 
  • Put on a shelf with subdued light, where there is little air movement, and temperature is about 70+ degrees 
  • Let it ferment for about 7 days - do not move during that time
When your tea is ready, strain through cheese cloth other mesh material into your storage container...preferably glass...and put in the refrigerator. 

As it is fermenting, a new starter will grow on top of the liquid, or attached to the original starter mushroom.  When your done, you'll have a starter for your next brew, and one to give away or double up your amount.


To read more about Kombucha you can also visit my article Kombucha Tea - A Healthy Fermented Drink.

Updated 4/12/16

Start out by drinking only about 1/4 cup a day, split between the morning and evening. If you have no detox symptoms you may want to increase the amount. People have been known to drink 1-3 cups a day, but everyone is different. 


If you prefer, you can purchase a Kombucha starter kit online.

Apr 15, 2013

Aged Cheese and Lactose Intolerance

Last night my husband and I were driving home from an event and stopped to pick up a quick dinner at a favorite drive-through.  I love their salads, but had to ask them to leave off the cheese, then came home and added some of my own cheese from our refrigerator.  It is necessary for me to do this because I'm VERY lactose intolerant.  It can mean spending a miserable day the next day if I accidentally eat something that contains lactose. 

I LOVE cheese, whether it be an extra-sharp cheddar or an Italian cheese that you purchase in the store or online to be grated and added to, or put on top of, your favorite Italian pasta dish.

Generally, the longer a cheese is aged, the less lactose it contains.  The bacteria used in aging and curing, including Lactobacillus, break down the lactose in the cheese, so naturally the longer the cheese ages, the better.  These cheeses might include your hard Parmesans, well aged cheddar, and similar cheeses. 

When you visit a site and are interested in a cheese they are offering, and no information is provided regarding lactose intolerance, contact the owner and inquire.  By doing so, more and more sellers of cheese will be be inclined to add this important information to their sites, packaging and advertising material.

Updated 4/12/16
 
When shopping in the store, I only purchase cheeses that are marked "Lactose Free" or with something indicating there is no lactose on the label. Just because one brand sells a particular cheese with no lactose doesn't mean another does.