H2O2 Oral Therapy Update

Day 10 and we’re up to 28 drops in 8 oz of water 3x per day.  I still haven’t grown accustomed to the taste but I find myself looking forward to the next cup almost as much, if not equal to, my morning coffee (which is saying a lot).  No surprise, then, that my coffee consumption has gone down by half this past week!  I generally feel a noticeably heightened sense of clarity and vigor for about an hour after ingesting.  I say generally as there have been a few times where it left me feeling rather ill.  When they say not to lay flat for an hour after the dose, for example, that’s actually a good idea and not just obscure advice (apparently it can increase the “bubbling” that sometimes occurs in the stomach).  And you definitely want to leave a space between consuming the diluted H2O2 and eating anything.

That long-lasting bruise that disappeared?  It was replaced a few days later with three tiny blisters that are now almost gone themselves; the only evidence that my leg was ever injured in that spot.  Also, the pronounced improvement in my breathing continues.

Frankly, I expected to feel poor during this initial 10 days and was fully prepared for the “crisis period” many described, but which neither my DH or myself experienced.  Our plan is to get to 50 drops 3x per day and stay at that level for 3 weeks (the cleansing phase), before reducing it to a daily 50-drop dosage for 3 to 6 months (the restorative phase).  After that our maintenance routine will be a weekly 50-drop dose.

I’ll update with developments or changes.

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The Northwest Vegetarian Cookbook

My son is a Page at the local library, and brought The Northwest Vegetarian Cookbook home for me the day it was put into circulation.  He almost skipped it due to its lack of interior gloss, but I’m so glad he didn’t!

If you are a vegetarian living in the Pacific Northwest this is a must have book, for all its insight into local products, traditions and seasons of harvest.  The only thing that could make the book better is if its pictures were in color and included some shots of finished products.

If you are a vegetarian living elsewhere and simply want to indulge in some of the 200 recipes from Oregon and Washington, than this is also your book!  The Pacific Northwest produces a wondrous bounty of unique ingredients!

Last night my family enjoyed the Wild Mushroom Soup with Sherry, using the Garlic-Mushroom Stock recipe also found in the book, and it was superb just like everything else we’ve tried!  And after this, I’m sending the Bake Bean with Hazelnut Bread recipe to my Step-Dad!

Prevent Food Waste, Save Money, Help the Planet

The results of an intensive 10 year study of food loss recently published through the University of Arizona reveals just how wasteful our nation is with its bounty.  The study, which also made use of decades of earlier research by the same UA Bureau, is the first to quantify the nation’s edible wastes with accurate percentages that track the entire production/consumption equation.  For example, at a commercial level the study finds that nearly half of all perfectly edible produce, nuts and grains are discarded without ever reaching intended markets, often plowed under due to failed bets on the high stakes commodities market.  This constitutes a major impact to the environment as mature crops are discarded in favor of a new bet on a new potential crop.

At a consumer level, the study finds that the average household ultimately discards 14 percent of all food purchases.  Nationwide this is the equivalent of 43 billion dollars each year!

So the question becomes, what can be done about it?  I believe we can turn this knowledge into a positive by letting it spur us to action.  In fact, the study noted three consumer actions that will have a big impact on the future direction these percentages take (given in all caps; the expounding is my own):

  1. PURCHASE PLANNING.  Keep a well-stocked pantry, free of lots of store bought cans and processed junk.  Repurpose glass jars and fill them with organic, whole foods bought locally in bulk and representative of everything your family eats the most of (i.e. don’t buy things just because they happen to be on sale).  When something is used from the pantry or you notice the bulk-jar needs a fill-up, immediately add the item to your next shopping list.  This will help you avoid impulsive trips to the store (the most likely time for you to buy a bunch of stuff you don’t need; 15 percent of such purchases statistically go to waste).  Plan your shopping trips wisely.  Examine the pantry, look in the freezer, examine the sale-ads for the store(s) you’ll be visiting, and then make a meal list for at least a week, if not two or more.  Buy on sale, but not just because it’s on sale.  For example, don’t let cheap prices lure your family into stocking-up on processed foods.  Instead look for good prices on fresh foods that can be paired with items on hand in your pantry, or turned into pantry items (i.e. a cheap price on strawberries becomes a year’s worth of homemade strawberry jam).  Also look for good sales on your common pantry items.  Try not to buy anything at the store that isn’t on your  list, unless you find a good deal on a healthy item that will expand your running list of meals.
  2. RESPONSIBLE USE.  If you appreciate flexibility like we do, avoid planning your meal list by the day of the week and instead just keep a numbered list of the complete meals you have on hand.  Remove meals as they are consumed and add them as they are acquired.  Put the meals that utilize the most perishable ingredients at the top of the list and make choices that don’t allow those items to go to waste (i.e. take-out can truly wait a night if you have fresh ingredients on hand you are letting spoil).  Save any leftovers from your prepared meals for lunches, save the unused portion of any ingredient for use in other meals (in fact, count on this when planning your list), and save the best scraps of meal preparation in freezer bags (for making great stocks, broths, gravies, casseroles, etc.).  If you see produce moving toward over-ripe, preserve it through freezing, dehydration, or canning; or let it motivate you to make something from it in impromptu fashion.
  3. EDUCATION.  Learn about the ingredients you buy and consume and how they are best stored and preserved.  Always take the extra moment to store things properly.  Label and date anything you freeze or otherwise preserve.

And if you really want to see our nation start to break its ties with the specter of mindless insatiability, I recommend a fourth.  Support one of the many programs nationwide that collects surplus foodstuffs from restaurants, grocery chains, produce warehouses, and distributes what would otherwise be thrown away to those who need it most.

Nutrition Data for any Ingredient or Recipe

Know what you are eating!  NutritionData.com has been around for almost 7 years, but I only recently rediscovered it while tiding up my bookmarks.  Since last I was there, it has been acquired by Condé Nast Publications and gained several handy “Nutrition Management Tools” developed, according to the site, to provide “the most comprehensive nutrition analysis available and to make it accessible to all”.  For me, the feature to analyze my own recipes is the coolest!  It is simultaneously more straightforward and more evolved than others I’ve used!!  There is also a nifty tracker to monitor your daily nutrient intake, if you are so inclined!  The source for the data on each individual item is provided in the footnotes of that item’s Nutrition Facts Page, which is appreciated!

Move a Little…

Recently I came across a book being promoted as a new release at the local library called “Move a Little, Lose a Lot:  New N.E.A.T. Science Reveals How to be Thinner, Happier, and Smarter” by James A Levine.  A few days later, I was pacing as I read, per his suggestion.

Levine is the doctor who developed and heads the NEAT Lab at the Mayo Clinic, where the most detailed and data-rich study of obesity and the metabolism was ever undertaken.  The results of the study, published in 2005, did not reinforce traditional ideas about obesity and weight-loss but rather suggested that it is well more effective to put more daily motion into your life than it is to seek out bursts of organized exercise.  This daily motion is specifically called NEAT – Non-Exercise Activity Thermogenesis.  And in essence the importance of NEAT boils down to the idea that we have removed many of the simply daily tasks our bodies, like sophisticated machines, are designed to do; tasks that are slowly being removed from our daily repertoire with the mere push of a button.  Those little motions, actually add up to a lot, and serve to rev-up the metabolism.

I haven’t finished reading the book yet, but it coincides with a new theme going on at my house, where we’re consciously taking time each day after the little one’s nap to remake something in our environment closer to our ideal, as a family effort!  It’s been…well, transformative…

As I was typing good friend Amy shared another video I have to pass along, especially as it fits so nicely with our theme.  It is Jaime Oliver’s acceptance speech for the TED Prize.  Oliver’s goal is “to create a strong, sustainable movement to educate every child about food, inspire families to cook again, and empower people everywhere to fight obesity.”  How Awesome is he??

The video is long… but this is such a perfect speech, it’s worth watching…

Be Aware: Keep Evil out of the Fridge!

If you have watched Food, Inc. then you likely remember Monsanto by way of their Nazi-esque lawyers, fighting tirelessly against the American Farmer and People on behalf of Genetically Modified Organisms everywhere.  Monsanto is scary stuff.  And if I were to start including the word ‘evil’ in my vernacular, I’d apply it to them first.  In fact, did I mention that their name means ‘Sacred Mountain’ and that Satan is often referred to as the Lord of the Mountain?  No joke.  I’ve also read that they bring their people straight into the present day from a time-machine developed in their lab to seek out the soul-less, extract them from their wicked past, and fashion them as corporate heads… not good.

Not only is Monsanto disproportionately rich and powerful, they presently own – that is, hold patent on – over 90% of the seeds used to sustain America’s food supply.  Putting all our eggs into one basket isn’t the best idea to begin with, even the basket of the best Samaritan as any number of things may happen…but what about putting all of our precious eggs into one really greedy basket that wants nothing more than to hold all the eggs?

Nearly every non-organic food product can be linked to Monsanto directly (i.e. without any degrees of separation) through one or more of its ingredients.  So guess who’s regularly one of organic food’s biggest adversaries?  Guess who makes no bones about wanting full control?

Inspired by this blog I’m jumping on the bandwagon to expose the evil that might be disguising itself beneath a variety of false but appealing appearances in your pantry and fridge.  As Bob Cesca (of aforementioned blog) says, “Let’s make Monsanto a household name!”  In the spirit of avoidance, that it.   In the same way word quickly spreads about any other plague.

The best way to counter their presence is to buy organic and obtain what you can from local Farmer’s Markets and cottage industries.  If that isn’t possible, limit your exposure to processed foods; stick with labels that your grandmother would understand! Or, better yet, start growing whatever you can!

P.S. ~ Don’t be fooled by the rather shining statements released by Monsanto’s PR rep in favor of organic, sustainable, non-GMO agriculture.  In fact, let it illuminate that such only makes them slick tongued as their actions clearly and loudly speak the complete opposite.  This is a rather obvious attempt to put some distance between themselves and evil incarnate in the eyes of the press, who drives their public, who lines their pockets.  If you let it soften you, kudos to Monsanto’s PR department.  Score for them.  Personally, I’m hoping that when they got that extra dose of greed in their construct, it was at the cost of sufficient intelligence.  Case in point –  as part of their image-altering campaign Monsanto’s representative claims that he himself only consumes locally grown, organic produce and meats!  Excuse me?  Is anyone else hearing a really shrill alarm??  This is certainly no proof of the big heart they claim to possess (unless we are talking about the one they have locked in a box somewhere and held in awe by their leaders as the one treasure they cannot patent).  That their own representative avoids feeding their genetically engineered products to his family, couldn’t be a more glaring testament to the true nature of this corporate beast.

Food Patterns in the Body

Sister Amy sent me this to post.  She says, “Just give me 3 minutes and 16 seconds of your day and I guarantee you will not look at fresh fruits and veggies again in the same way!”  While I’ve read of some of these correlations before (i.e. a walnut looks like the brain, the organ best served by the walnut) what I really love is the greater implications of this idea…  Not only does our beloved Earth-Garden produce all that we need to thrive, everything is “coded” in accord to the energy it correlates to and serves!