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Please Don’t Eat Your Babies!

September 10, 2015 By Recipe Renegade Leave a Comment

Milk Kefir Myths

There’s lots of misinformation on the internet–especially when it comes to milk kefir and other ferments. I watched a great video not too long ago that explained exactly how to make milk kefir. There were lots of people commenting that the instructions were wrong. This person had been making milk kefir for years, hadn’t killed the grains, and had successfully made kefir. So how wrong could those instructions have been? The only thing I disagreed with in their video, was the use of a colander to strain out the grains instead of a metal, fine-mesh strainer.

Many people use a plastic colander to strain their grains when the kefir is finished because they’ve been misinformed (as I was) about using metal with kefir grains and other ferments. Using a plastic mesh strainer might be okay for water kefir, but is impossible for milk kefir; it takes forever for the kefir to strain through. Using a colander with big holes allows the babies to slip through and yes, you’re eating/drinking your babies. It’s not that it is wrong to eat your baby kefir grains; you miss out on growing extras that can be gifted to friends and family, or sold. If you use a metal, fine-mesh strainer, you can rinse the strainer and see the small babies left behind. Yes, those are the babies you are eating since they’re slipping through the colander holes. Using a metal, fine-mesh strainer makes it easy to save those small babies so you can let them grow, dry them for later, or give them to a friend.

Stainless Steel Is Okay To Use

Milk Kefir Baby Grains (SCOBY – Symbiotic Colony of Bacteria and Yeast)

Now you’re saying, “you can’t use metal with kefir grains.” Sorry. You’re wrong. Stainless steel is fine. Do not use any other metal and make certain the metal you’re using is, in fact, stainless steel. I’ve been using stainless steel for years and never had a problem. I personally wouldn’t store kefir or the grains in metal or even plastic–I always use glass. And yes, it’s perfectly fine to use a stainless-steel spoon to transfer the grains. If you feel better using a plastic colander, at least line it with a fine mesh cheesecloth like this one so you don’t unknowingly eat/drink your babies.

It’s Easy to Wake Up Your Kefir Grains

If using pasteurized milk, there’s nothing special to do when you receive your grains other than if they’re dried, they need to be re-hydrated (activated). Follow the instructions that came with your grains. If using raw milk, they must be transitioned. Raw milk contains bacteria that the kefir grains need to get used to.

If you don’t have time for making milk kefir, check out high-quality probiotics here at my Fullscript Store:

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I don’t ever rinse my kefir grains unless they’ve been sitting in the refrigerator for an extended period, because rinsing can weaken them. The only other time is after I strain my kefir, I rinse the bottle and strainer to find the babies. You’ll know if your grains need a rinse. They can go right from milk kefir into the new milk. NEVER rinse kefir grains with chlorinated or fluoridated water, as these chemicals can damage them. Chlorine’s job in the water is to kill bacteria, so you can imagine it would also kill the good bacteria in the grains.

They’re Not Grains

Remember that the Grain in Kefir Grain doesn’t mean it’s a true grain; it’s a SCOBY – a Symbiotic Colony of Bacteria and Yeast. They are living organisms and it’s important to take good care of them. Keeping them alive can sometimes be a challenge, especially if a vacation is on the schedule. I keep mine, tightly covered, in fresh, raw milk in a glass jar in the refrigerator for about two weeks. They’ve gone a bit longer and survived, but I try to give them new milk every two weeks.

Kefir grains actually look more like cauliflower than they do a grain:

Milk Kefir Grains (SCOBY – Symbiotic Colony of Bacteria and Yeast)

Learn how to make Milk Kefir.

Here’s a short how-to video:

My Head-Lice Story

August 27, 2015 By Recipe Renegade 2 Comments

If you have a young child, you probably know by now that head lice are becoming immune to treatments. Considering it’s back-to-school time, you might be starting to panic. So here’s my head-lice story:

One beautiful summer day (and many years ago), a young girl came to stay with us. Her parents were leaving on vacation and dropped her off directly after picking her up from summer camp.

Shortly after the young girl went home after her two-week stay, my phone rang. On the other end was her mother, “My daughter has head lice.” She didn’t sound too happy, but I think I almost fell over. I don’t like bugs and I certainly didn’t like the thought of head lice! I grabbed my daughter, scrutinized her hair and head and found nothing. Checked my husband’s. Nothing. Mine. Nothing. Surely, if her daughter had head lice, my daughter, I or my husband would have head lice, right? I was in disbelief and didn’t think it possible.

I jumped in my car and drove, about 20 minutes away, to her house. There they were. Her daughter sat having her hair combed out, after being washed with that toxic shampoo. I could see the different stages of dead lice sitting on top of her wet hair. (Kind of like those three different generations of squash bugs I found and eradicated in my garden yesterday – ick.) Oh my gosh, I thought, she’s been in my house for two weeks! I was horrified!

How could it be that this young girl, who slept in the same bedroom for two weeks with my daughter, had a major infestation of head lice, while the rest of us had none. Don’t get me wrong—we all did that sure-to-dry-out-anyone’s-hair lice shampoo thing and I spent an entire day at the laundromat. All the clean clothes and bedding sat in my car while I went through the entire house with my vacuum cleaner—never seeing a single louse.

I don’t know about you, but I’m starting to itch!

Then, one day I realized that every household product including my laundry detergent, shampoo, conditioner and body soap contained tea tree oil. All the products came from a company that put tea tree oil in virtually all their products. There isn’t any other explanation that makes sense as to why those little buggers stayed put, except, plain and simple, bugs do not like tea tree oil. This happened many years ago and before I understood the amazing power of essential oils.

If I had a young child who could potentially bring home head lice, I’d surely be putting tea tree oil in their (and my) shampoo and conditioner and probably even in body soap and laundry detergent. I’d be spraying it in their hats, too. If you decide to use tea tree oil, DO NOT LET THE OIL GET INTO THE EYES!!!

If you’re interested in using clinical-grade (meaning they are guaranteed to have the same constituents as those used in clinical trials) essential oils that are microbial tested and heavy metal tested, please check out Améo Essential Oils. Contact me with any questions you may have and before ordering so I can help you get the best price: lynn at makehealthierchoices.com .

UPDATE – February 12, 2016 – I just came across this article that mentions using coconut oil for lice. I’ve never tried it (hope I never have to) but thought it might be worth a try, especially if it’s mixed with a little clinical-grade tea tree essential oil.

My 3 Favorite Ways to Eat Zucchini

August 20, 2015 By Recipe Renegade Leave a Comment

Grilled Summer Squash

Zucchini Chips

Zucchini Lasagna (Casserole)

Learn about Kombucha

August 6, 2015 By Recipe Renegade 3 Comments

Kombucha is a delicious beverage made by fermenting sweet tea. It is acidic with a slight vinegar taste. An Internet search yields a wealth of information regarding Kombucha, its origins and nutritional benefits. I like fermenting for food preservation, good bacteria (probiotics) and additional nutrients. Fermented foods are pre-digested and easier on our digestive systems.

Some companies add sugar after the Kombucha is fermented making it more palatable. I like to stay away from those brands and prefer making it myself.

Making Kombucha requires a culture called a SCOBY. SCOBY is an acronym for Symbiotic Colony of Bacteria and Yeast. The SCOBY, also known as “mother,” “mushroom,” or “pancake,” does the fermenting. Sugar feeds the SCOBY and should be eliminated, or at least almost eliminated, when the fermenting is complete. Once fermented, it will no longer taste like tea and there will be a new (second SCOBY) on top. Use the new SCOBY for the next batch and store the old SCOBY in a closed glass jar in the refrigerator for another batch, Kombucha Kandy, or give to a friend!

When this new SCOBY begins to form, it will make bubbles. These bubbles can easily be mistaken for mold. If mold does form, the entire batch needs to be thrown out. Be patient. Don’t be too quick to dispose of your first batch; wait and see if the “mold” turns into a SCOBY. I threw out my first batch of Kombucha mistaking the SCOBY bubbles for mold. If you think you have mold, ask an expert. If in doubt, yes, throw it out.

If you’re lucky enough to know someone who makes Kombucha, you might score a free SCOBY. It’s also possible to grow one with commercial Kombucha if it contains probiotics. Place it in a jar, cover with a paper towel, place rubber band around opening to keep out flies, etc., place on counter and wait. If all goes well and depending on weather, a new SCOBY will have formed in about 10 days. If a new one doesn’t grow, there are no live cultures or the conditions aren’t right.

Some people strain the brown yeast from their Kombucha. Unless there’s a large amount floating around, it doesn’t bother me. Even though that ugly brown stuff is yeast and not bacteria, it is beneficial for the gut. You can read more about good yeasts and probiotics here: Probiotics and Fermented Food

Please properly rinse and remove all detergent residues from any containers, utensils, etc. before using for Kombucha, as detergent can kill the SCOBY. Chlorine and honey can also kill the SCOBY since they have antibacterial properties. City water that contains chlorine will not work unless the chlorine is first removed. Keep in mind, anything that’s meant to kill bacteria can potentially kill the SCOBY.

While some metals are said to kill SCOBYs, I’ve found this isn’t true with stainless steel. Do NOT use any metal other than stainless steel! Nourishing Traditions says it’s even okay to store the SCOBY in stainless steel in the refrigerator, although I prefer glass. Mason jars work fine. NO PLASTIC!

My family drinks large amounts of Kombucha. At any time, I may have up to six, 2.15 gallon containers brewing—especially in the summer. ALWAYS USE A GLASS CONTAINER when fermenting! Make sure you use a container slightly larger than the amount of water called for in the recipe. If you don’t have a container large enough, and there’s a little sweet tea left, it’s okay to drink. Put some Kombucha aside for your next batch!

CAUTION: Never store in or drink Kombucha from plastic and NEVER shake it—it’s effervescent and can explode! When finished fermenting, store in refrigerator at 37°. NEVER eat or drink ANYTHING that does not taste right!!! Nourishing Traditions mentions some people may have an allergic reaction to Kombucha and advises if this happens, to use beet kvass for several weeks to detoxify before trying Kombucha again. If possible, purchase Nourishing Traditions cookbook; it’s a great book and well worth the price.

It’s a good idea to use pH strips to test if Kombucha is finished. Tasting can work, too. If it tastes sweet it’s probably not ready. Continue to test every 8 to 12 hours. When Kombucha is ready, bottle into glass bottles and tightly cap.

If you’re new to making Kombucha, you might want to purchase a starter kit like this one:

SUGAR: Organic white sugar or organic evaporated cane juice are the best sugar choices; the main job of the sugar is to feed the SCOBY. Do not use honey, rapadura, muscovado, etc. Always use organic.

FERMENTING NUMEROUS ITEMS: if you are fermenting numerous, different items like yogurt, kefir, sauerkraut, etc., make certain to keep several feet between them as the cultures can contaminate each other!

For more information about fermenting and Kombucha’s nutrients, go to this informative article by Sally Fallon Morell, the founding president of Weston A. Price Foundation, founder of A Campaign for Real Milk, and author (with Mary G. Enig. Ph.D.) of my favorite cookbook— Nourishing Traditions. http://www.westonaprice.org/health-topics/kvass-and-kombucha-gifts-from-russia

Click here for Kombucha Recipe

Protected: My Lyme Disease Journey

July 31, 2015 By Recipe Renegade Leave a Comment

Are You Still Eating Wheat?

July 30, 2015 By Recipe Renegade 8 Comments

The words “healthy” and “natural” seem to have the exact same meaning these days—absolutely nothing! Let’s face it, EVERYTHING comes from the earth since we are not yet importing from Mars. Wouldn’t it be great if “natural” not only meant it came directly from the earth, but also meant “untainted by man.”

Whole-Grain Pasta and Bread

The food industry tricks us into thinking that pastas and breads are “whole grains” by putting the word, “whole grain,” on the label. Both are made from flour that not only had vital nutrients removed, but had synthetic vitamins added. Yes flour is made from a whole grain, but that doesn’t mean flour IS a whole grain; it’s not. No matter how we cook pasta, it will never turn back into flour nor will it ever turn back into a whole grain. Bread is the same—no matter how we slice it, it will never turn into a whole grain. Wheat berries are a grain; flour is not.

Dr. William Davis in his book Wheat Belly said, “Thirty years ago, nutritionists established the fact that wheat increases blood sugar more profoundly than table sugar.”

Dr. Joshua Plant nicely explains what the food industry is doing to wheat: “…We are products . . . of the food industry that has intentionally robbed . . . food . . . of nutrition. The reason . . . is that it is less filling and is more addictive when the nutrition is removed. Bread. It used to be brown, full of wheat germ and wheat bran and now we see bread that is white or bread that is dyed with caramel coloring to give you the impression it’s whole wheat. In actuality, the food—the wheat bran and the wheat germ, were removed from the bread (from the wheat) so that it stimulates a higher dopamine response in our blood system causing it to be more addictive—to give our bodies the feeling of it not being full makes us consume bread after bread after bread which drives the food industry’s profits and revenues. We need to get our nutrition from food….”

A Little History about Wheat

Most of us know wheat is hybridized, but not everyone knows that in 1917 wheat was invented (hybridized) by putting three species of grasses together. You probably think I’m wrong, but please read on.

February 28, 2001, I watched a 60 Minutes segment called What Have They Done to Our Food? It was about genetic engineering. I wanted to learn why scientists might want to inject the DNA of a flounder into a tomato, which sounded like a crazy idea to me. I wasn’t expecting to learn about something I ate almost every single day. If anyone had been watching me, they would have thought I was a German Shepard hearing the mailman arrive when Elliot Entis said:

“. . .we first began to cross-pollinate crops and breed mutant monsters like wheat, which is a hybrid of three separate grass species.”

Wow! Mutant monsters? Three separate grasses?

Those words kept repeating over and over in my head, and inspired me to learn more about wheat. I didn’t like that wheat isn’t a God-given food. I’m not a scientist. I’m not a doctor. I am, however, a sponge. I listen to those who have more knowledge, absorb whatever I can, and do my best to use common sense to decipher the information. The more I learned about wheat, the happier I became that I’d given it up as a staple for myself and my family.

So as it turns out, and according to Keeping Up With Research 136 , traditional wheat doesn’t grow well in the United States. Settlers brought wheat seeds here, and it just simply didn’t grow well. Many crops were lost. “Most of the improved varieties . . . were developed at Kansas State University (K-State). Between 1917 and 2003, thirty-six varieties of wheat have been released.” Honestly, I am no expert, but I’d have to guess that this hybridized wheat might not be all that good for us.

What I do know is that when wheat is commercially made into flour for supermarket shelves, it is something drastically different from home-ground wheat berries.

By now, you’re probably saying, “so what’s the big deal?” Read on.

How Flour is Made for Bread and Pasta

It’s important to know what happens to wheat when it is processed into flour. According to wholetruth.org, “Once the bran has been damaged or cracked open, the inner elements are exposed to oxygen, which destroys the vitamins and oils in just a short period of time.”

Since the oils quickly go rancid, it would be impossible for flour to sit for weeks or months without going bad. This is why the oil is removed. Seeing “enriched” on the label tells us that synthetic vitamins (drugs) are added back into flour before it leaves the factory.

Durum wheat is made into semolina flour—the most popular flour for making pasta. Mitsidesgroup.com tells us, “The grinding is done in stages where the wheat kernel is broken until the inner part of the grain (endosperm) is separated from the outer skin (bran). The milling derivative is then sieved to remove all bran leaving behind pure semolina.” Wheat can’t be a “whole grain” without the bran.

Gluten Intolerance or Glyphosate Intolerance?

As I said, I’m not a doctor nor a scientist, but I don’t believe gluten is the primary cause of Celiac disease. Is “gluten intolerance” strictly caused by the fact that wheat now has a high gluten content? Or is it more to do with the fact that wheat is sprayed with glyphosate before harvest? Could gluten intolerance actually be “glyphosate intolerance?” I didn’t come up with this idea on my own.

The National Institutes of Health mentions in an article about celiac disease: “Here, we propose that glyphosate, the active ingredient in the herbicide, Roundup^®, is the most important causal factor in this epidemic. Fish exposed to glyphosate develop digestive problems that are reminiscent of celiac disease . . . Deficiencies in iron, cobalt, molybdenum, copper and other rare metals associated with celiac disease can be attributed to glyphosate’s strong ability to chelate these elements . . . Glyphosate residues in wheat and other crops are likely increasing recently due to the growing practice of crop desiccation just prior to the harvest.” (Sugar cane is another crop that’s also sprayed with glyphosate.)

This doesn’t mean that all wheat is sprayed with weed killer. If the label says “organic,” it should not have been exposed to pesticides, insecticides, or herbicides (glyphosate). Unfortunately, testing shows that even some organic wheat contains glyphosate. And unless it’s ancient wheat like einkorn, it is most likely hybridized.

It Must be Bad—It’s All Carbs

Oh, yeah, I almost forgot. Wheat might be high in carbs, but so are fruits and vegetables. The difference in “healthy” and “not healthy” when related to food is whether that food contains nutrition. Fruits and vegetables contain so much more than carbs; they’re loaded with vitamins, minerals, and fiber if they are correctly grown. Unfortunately, our food doesn’t give us the same nutrients today that we got in the 1960s. (In case you’re wondering, scientists agree that we have to eat forty cups of spinach today to get the same nutrition we got in one cup of spinach in 1960.)

Here’s What I Think

Both vitamins and oils are destroyed when flour is processed, and glyphosate chelates nutrients. So what makes wheat a healthy food? What do you think? Do you think wheat is a health food? Does a “whole-grain” label make it healthy? Please let me know, in the comments below whether you think wheat is, or is not a “healthy” food.

Jovial’s Einkorn flour is my favorite, and the only flour I use. Tropical Traditions carries glyphosate-free flours. If you use my affiliate link to place your first order with them, you will receive the book, Virgin Coconut Oil: How it has changed people’s lives and how it can change yours!, for free and I will receive a discount coupon for referring you.

UPDATE: 1-1-2018 Jovial’s Einkorn Flour is out of stock at Tropical Traditions. Lucky Vitamin sells it for a good price.

UPDATE: Thanksgiving 2015 I asked my daughter if she noticed anything different about the stuffing (her favorite of the Thanksgiving meal that this year contained bread made with Jovial’s Einkorn Flour) and she replied, “Yeah. I don’t feel horrible.”

A recipe in my Facebook news feed, touted as “healthy,” inspired me to write this article. You can read about that here: Are You Still Eating Wheat? Facebook Inspiration

Article Summary:

Wheat sold in the United States was invented in the US in 1917 by hybridizing three separate grass species.
Wheat today has much more gluten than heritage wheat.
The flour-making process destroys important nutrients.
Before harvest, wheat is sprayed with glyphosate which chelates nutrients from our bodies.
Synthetic vitamins are added to flour.
The food industry removes nutrients from food products, which elicits a dopamine response and makes them more addictive.