think you can get away with eating wheat?

Posted by on Nov 20, 2014 in Gluten Free, Holistic Pain Relief, Why Organic? | 1 comment

I’m back from a wonderful vacation and I am PISSED. Not at you, dear readers. I am angry at Monsanto, Roundup, and all the farmers using it. This isn’t the first time I’ve felt this way and it’s probably not the last.

Wheat 300 pxRoundup is so noxious that it changes our produce INSIDE, not just on the surface. That’s the reason why I encourage you and everyone to eat organic produce. But there’s more to it than our produce choices!

As I talk with clients, friends, and you about how holistic pain relief relates to gluten people ask me WHY? Why has wheat and gluten become a problem in the last 10-15 years? Just like these folks, don’t you also wonder why wheat-based foods didn’t bother you as a kid, but now you’re sensitive to gluten and wheat?

I’ve always answered that it’s because today’s wheat isn’t the same as the wheat from 30-50 years ago. That’s not wrong, but now I see it’s incomplete.

You can read the whole article (with links and sources at the bottom of her page) here:

Let me summarize briefly for you:

During the 1990s, conventional (non-organic) wheat farmers started drenching their crops with Roundup (a common pesticide called glyphosate) just before harvest. This practice increases yield (makes them more money) and makes the harvesting process easier.

Roundup and glyphosate are banned in quite a few countries in Europe. Not just on wheat but on all crops.

In 2013 a study was done connecting glyphosate and the incidence of celiac disease and gluten intolerance. The increase in use of glyphosate is followed exactly by the incidence of these two health conditions. (And remember they are connected strongly to chronic pain!)

If that doesn’t make you mad enough. Here’s the next consequence:

“Roundup significantly disrupts the functioning of beneficial bacteria in the gut and contributes to permeability of the intestinal wall and consequent expression of autoimmune disease symptoms,” says The Healthy Home Economist.

When your gut bacteria is out of balance, you’re more likely to have a variety of medical issues including those related to chronic pain. (Here’s just one study as an example: http://rheumatology.oxfordjournals.org/content/47/8/1223.short)

Again quoting The Healthy Home Economist, “The effects of deadly glyphosate on your biology are so insidious that lack of symptoms today means literally nothing. If you don’t have problems with wheat now, you will in the future if you keep eating conventionally produced, toxic wheat!”

Are you pissed now too? Please visit the entire article and read the details, as well as her suggestions on how to avoid glyphosate in your food choices. And definitely share this information with family, friends, and in social media.

 

Do you just wish you could find a set of realistic, holistic tools you can put in practice that will minimize your pain and maximize your energy? Download my free PDF report to learn 17 EASY WAYS TO START MINIMIZING PAIN TODAY!

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my book is now published

Posted by on Nov 18, 2014 in Holistic Pain Relief, Kick Pain in the Kitchen | 0 comments

Kick Pain in the Kitchen: Holistic Pain Relief You Can Eat is now available at Amazon.com and BarnesandNoble.com. You may choose from paperback, Kindle, iBooks or Nook versions. You’ll also find e-book rentals at OysterBooks.com and Scribd.com.

Kick Pain in the KitchenWhat an experience it is to write a book! I am humbled by the wonderful feedback I’ve received, both in the Amazon reviews and in person. With over 100 million people living in chronic pain (just in the U.S. alone), I hope my everyday ideas offer hope and empowerment to you and your loved ones.

“I will definitely recommend Kick Pain in the Kitchen to my patients: Those who are looking to avoid pharmaceutical treatment and those who want to combine western medicine with alternative therapies.“ ~ Jane A. Swartz, ARNP, MSN, Rheumatology Nurse Practitioner

  • Do you wish for realistic, holistic tools, which will minimize your pain and make you confident in your body?
  • Have you struggled to meet life’s demands because managing chronic pain takes so much time and effort, leaving you exhausted?
  • What would life be like if you could minimize your pain and dedicate the extra energy you’d gain to your goals?

Based on the author’s experience as a massage therapist, holistic health and pain relief coach, and woman in pain, Kick Pain in the Kitchen: Holistic Pain Relief You Can Eat offers you a holistic approach to pain relief that can be integrated with many other treatment plans. It’s full of straightforward, every day steps that anyone can start using right away.

Your path to health and pain relief starts in your kitchen and supermarket cart! The book educates you about why healthy, whole foods based, pain relieving changes can help, while giving you a practical game plan structured through the meals of the day.

Kick Pain in the Kitchen is part informational, part inspirational, and part practical. You’ll finish the book with plenty of options and a new focus on healthy habits to relieve your pain naturally.

 

Do you just wish you could find a set of realistic, holistic tools you can put in practice that will minimize your pain and maximize your energy? Download my free PDF report to learn 17 EASY WAYS TO START MINIMIZING PAIN TODAY!

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my favorite gluten-free cornbread recipe

Posted by on Sep 10, 2014 in Cooking at Home, Gluten Free, Healthier Choices | 4 comments

Gluten-Fee CornbreadIf you’re considering going gluten free (GF) for holistic pain relief, what would be the hardest food item to give up? My guess is that at least 50% of you would say bread!

Tasty gluten-free bread is the Holy Grail of the GF eater. Either the bread crumbles before it reaches your mouth, or it’s just too bland to swallow.

My strategy has been to find non-bread items to replace the outsides of my sandwiches with – for example, a leaf of romaine lettuce or GF tortilla. It keeps my disappointment level to a minimum.

But there are some days when nothing but a bite or three of bread will satisfy! A client of mine shared this terrific recipe with me. She’s vegan and also eats mostly gluten free. I have to say this is probably the best gluten free bread I’ve tasted.

Of course, you can’t make a sandwich with it … but it tastes and feels EXACTLY like cornbread made with white flour. The recipe is modified from one in Jane Brody’s Good Food Gourmet.

Gluten-free Cornbread

1 cup yellow cornmeal
1 cup millet flour (or 1/2 cup millet flour and 1/2 cup sorghum flour)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt (optional)
3 tablespoons oil (can replace with 3 tablespoons apple sauce)
1/4 cup honey or maple syrup
1 cup buttermilk (or non-dairy milk of your choice)
1 egg (for vegan, replace with 2 tablespoons ground flax and 2 tablespoons water)

Mix dry ingredients gently. Add wet ingredients and mix thoroughly. Pour into a greased 8 x 8 inch pan.

If using oil: Bake at 425° for 20 minutes or until golden brown and tester comes out clean.
If using apple sauce: Bake at 400° for 15 minutes or until golden brown and tester comes out clean.

Can be used to make corn muffins (makes about 11). Bake muffins at same temperatures for a few minutes less or until golden brown and tester comes out clean.

Let me know what you think!

 

Do you just wish you could find a set of realistic, holistic tools you can put in practice that will minimize your pain and maximize your energy? Download my free PDF report to learn 17 EASY WAYS TO START MINIMIZING PAIN TODAY!

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the number one trap to going
gluten-free or fat-free or sugar-free!

Posted by on Jun 2, 2014 in Anti-Inflammatory Ideas, Cooking at Home, Gluten Free, Healthier Choices, Holistic Pain Relief, Wellness | 0 comments

Have you decided to clean up your food choices hoping it will give you some pain relief in a more holistic way? If you have, you may fall into this typical, unhealthy trap!

First you decide to start eating gluten free. You think to yourself, “Well shoot, that’s easy—there are so many GF products on the grocery store shelves today.” Don’t you just have to switch bread for GF bread, pretzels for GF pretzels, pancakes for GF pancakes, cookies for GF cookies?

Won’t a few simple substitutions help your pain levels and improve your health? At the risk of disappointing you, the short answer is NO. The longer answer is not necessarily or it depends on your body.

All processed food products (whether GF or not) have many ingredients within them. You know I’m right if you’ve ever looked at an ingredient list, and realized that you can’t pronounce at least half of the ingredients. Why is that?

Gluten-Free Cereal

When one key ingredient (like wheat, saturated fat or refined sugar) is removed, the food’s manufacturer typically uses a variety of other ingredients to approximate taste, texture, or another characteristic. These ingredients can be harmless for many of us, but may also wreck just as much havoc in our body as the original offender.

Eliminating wheat and gluten from my diet gave me a HUGE boost in holistic pain relief of my inflammatory autoimmune arthritis. And about a month later, I had an amazing and disabling quantity of vertigo attacks. At the time, I attributed the vertigo to gluten withdrawal although I had experienced many vertigo attacks in years prior. About a year into my new gluten-free lifestyle, the vertigo started again and ramped up into some additional horrific symptoms. It turns out they were all connected to migraine activity.

It turns out that one of my main migraine triggers is MSG (monosodium glutamate), which hides in many ingredient lists with a lot of different names. On top of that, MSG is derived from “natural” ingredients so it’s even in the healthier  (but still processed) food choices.

But what does all this have to do with the many kinds of food additives? As a holistic health coach, it’s not easy for me to admit that I was regularly consuming some gluten-free foods with had a lot of additives. And I also was making assumptions that food I thought was “whole” wouldn’t have harmful ingredients—I had gotten lazy about checking ingredient lists!

Here’s an example: Head into the dairy section of your nearest supermarket and look at cottage cheese ingredient lists. Shouldn’t they have just a few ingredients – milk, cream, etc.? (Or as I like to joke—cottage and cheese, right?) The organic, hormone and antibiotic-free cottage cheese brands have just as many additives as the conventional brands. If you see eight brands on the shelf, you may find only one with the “old-fashioned” ingredient list. By that I mean less than seven ingredients that only include items your great-grandmother would recognize. Whether you eat dairy or not is a whole separate topic, but if you do then choose the type that has the “old-fashioned” ingredient list!

More importantly, look for ways to incorporate foods WITHOUT ingredient lists and labels. These are the truly whole foods in our lives—food that IS a plant (not food made in plants). These are things like vegetables and fruit, especially those currently in at the peak of their growing season. They are also minimally processed whole grains like quinoa and brown rice. Sustainably produced animal protein is a whole food—if you choose to eat meat.

Anything from a box, especially if it has health claims printed on the front, is suspect. Even though the label says natural and organic, you may find that food additives in that box are NOT helping you stay well.

Please be your own advocate and learn to read the labels. Choose whole foods if you’re going gluten-free, fat-free, sugar-free—that’s the real secret to staying pain-free and healthy!

 

Do you just wish you could find a set of realistic, holistic tools you can put in practice that will minimize your pain and maximize your energy? Download my free PDF report to learn 17 EASY WAYS TO START MINIMIZING PAIN TODAY!

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autumn smoothie recipe

Posted by on Oct 17, 2013 in Cooking at Home, Gluten Free, Healthier Choices | 12 comments

Autumn Smoothie Ingredients

Fruit, Squash, and a few Extras!

If smoothies make you think of summer berries and fruits, here’s a seasonal option for your autumn breakfast or snacking pleasure. Do you like pumpkin pie? Or sweet potatoes? Does fall inspire you to fill up on squash? Then this is the smoothie for you — it’s one part dessert, one part healthy and three parts delicious!

Put the following ingredients in your blender.

1 ripe banana, sliced or in sections (use frozen banana slices for a thicker smoothie)

1 apple, cored and sliced

1/2–3/4 cup roasted squash or baked sweet potato (completely cooled & chilled)

2 tablespoons uncooked whole oats

2 tablespoons plain greek-style yogurt

2 tablespoons shelled hemp seeds (also called hemp hearts)

Ground cinnamon to taste (at least 1/2 teaspoon)

1/2 tablespoon salmon or flaxseed oil

8–12 ounces of almond milk (can substitute another type of milk or non-dairy beverage)

Blend thoroughly. (The best way to judge is when the apple pieces are completely incorporated.)

Autumn Smoothie

Can be kept in a glass jar for up to 12 hours

Let me know what you think and if you have ideas or suggestions for enhancing the recipe!

More smoothie tips

 

Do you just wish you could find a set of realistic, holistic tools you can put in practice that will minimize your pain and maximize your energy? Download my free PDF report to learn 17 EASY WAYS TO START MINIMIZING PAIN TODAY!

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