by Bonnie, a “Determined Mother Warrior“, about her 4 year old son Brayden “We started the diet at the end of October (right before Halloween – kind of cruel!!) and are very pleased with the results so far. It CANNOT be a coincidence that all of a sudden my child is now addressing me by […]

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Tuesday, December 9, 2008 9:30 am Registration and Coffee10:00 – 11:15 am Presentation Stern AuditoriumMount Sinai School of MedicineAnnenberg Building, 2nd Floor1468 Madison Avenue at 100th StreetNew York, NY RSVP to Meghan Bullock at (212) 824-7125 or cehc@mssm.edu Plastic baby bottles, food cans, shampoos, plastic toys, sports bottles, and hand lotions may contain chemicals that […]

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  • Brice Family - Thanks for the link. I don’t know why I never hear about these things before they happen, I am on multiple related email listserves at Mount Sinai. Oh well. FYI, if you are worried about cost, you can find some of these identical items on Amazon for less than the Life Without Plastic site (the glass bottles, for instance, are 1/3 as much, same brand, same glass). I think we are going to finally make the plunge and officially ditch the last of our plastic foodware (what we have now is “good plastic”, but still plastic…). But we are definitely going with the cheapest stuff possible. As for toys….well, one step at a time is at least moving in the right direction.ReplyCancel

  • Our Family Is His - We are changing our storage and cooking items as well. I was given, by my husband, my brand new set of stainless steel cookware (to get rid of the teflon and non-stick items I had that are proving to be a bad, bad, bad and worse, worse, worse idea everyday). He also bought be all glass bakeware. Our kiddo’s “thermos” (not thermos brand, but you get the idea) is all stainless steel for this very reason.ReplyCancel

I was inspired to make the fermented vegetables from the Body Ecology Diet so I chopped up a cabbage, two carrots, some ginger and garlic and let it ferment for a few days. Tonight I tried the fermented vegetables and they tasted like smelly feet. But since I went to all the effort and everyone […]

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  • Pink Dogwood - I know the Nourishing Traditions cookbook adds whey to the mix to help ferment. Did you add this? You are the second person to say less than glowing things about fermented veggies – hmmm, starting to wonder if I should bother?! :) I look forward to hearing other comments…ReplyCancel

  • Our Family Is His - Hmm, doesn’t really sound like anything I would be brave enough to try. However, my 3 year old would probably eat it up. He’s icky like that. He would eat oranges dipped in ketchup all day long if I let him. He’s pretty much a vegetarian (has been since his first bite of real food, just doesn’t like any proteins – meat especially). I might just have to try it and see.ReplyCancel

  • Anonymous - Yes – the veggies are very tart and we are used to tastes on the other side of the spectrum. Also, yes – they do smell, especially when initially opened. I was banned from eating them at work — unless I went outside.

    Also, making cultured veggies is a continuous experimentation process. The first batch is never right. You’ll find you like different seasonings better than others or different veggies more than others. Consistency also affects the overall experience — you can go for the mushy veggies or chunky. For example, I don’t like carrots in my veggies, but I like a version with red cabbage, celery, sweet potato, cilantro, red bell peppers — or another good one is green cabbage, daikon, cucumber, celery, ginger and caraway seeds.

    I find that they are less tart at room temperature — so in the AM, I pull out a portion from the fridge to leave on the counter. Can’t really do this when it’s 90 degrees, however.

    You can also ‘hide’ the taste of them in sandwiches (but of course a gluten free bread) or in a ‘chop’ salad. They are great with Flax crackers and also better salted (organic seat salt, of course) and seasoned – if you wish. Try adding olive oil or pumpkin oil – hhmmmm.

    I urge all to experiment with recipes. Try making a version that can be sweetened: Green cabbage with cinnamon!! Then you add a no-Glycemic index sweetener like Donna Gate’s Lakanto or stevia. If dairy is not a problem, then add raw cultured milk kefir and it’s apple pie ala Mode.

    You can order veggies online to be shipped to experience different tastes. I know that http://www.healingmovement.net in Santa Monica, CA does ship, for example.

    Seriously, ingesting these probiotics via food or beverage is the sure way to get them into your gut to repopulate. Often when taken as a supplement they are killed by stomach acid.

    I’m still healing, but the cultured foods regularly, while eliminating sugar, flour and dairy (for the most part) has helped tremendously and I’ve seen others make vast improvements.

    Happy culturing — you’re on the right track — Just follow your gut 😉ReplyCancel

  • Cannon and Kassie - I love the saurkraut that I buy from my farmer and we eat it anytime we eat meat…not 1/2 cup a day, I don’t think I could manage : ) But a few tablespoons is great with the meal. I’m not sure how he makes it but it says it has cabbage water and sea salt in it. I would love to get a food processor so i can make my own though.ReplyCancel

  • Anonymous - fyi — not good to add sea salt before the fermentation process. Sea salt slows down the bacterial growth, lowering counts of lactobacillicus. You can add sea salt once they’ve cultured, as well as salad dressings and oils.ReplyCancel

“Taking the gluten and dairy away is like removing tacks from a driveway. You won’t have any more damage to the tires, but it won’t fix the tires.” —Kelly Dorfman, a nutritionist with a special interest in children. There are many ways to “fix the tires”–two diets that address the healing are the Specific Carbohydrate […]

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  • Anonymous - Wanted to let you know my 18 year son is on the SCD diet for colitis and it’s worked very very well. I made a few cooking videos on youtube, I wish you would make some too! Mine are under SCD Legal sandwich bread.ReplyCancel
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