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Knowing Botanical Food Families for Cross-Reactivity Allergies

If you have any food sensitivities, intolerances or allergies, then it’s definitely important to check this Botanical Food Family list. When you have a sensitivity to one food, you may also have a “cross-reactivity” or sensitivity to other foods within the same botanical family. A cross-reactivity can occur when the proteins in one allergen food are like the proteins in another. Foods within the same botanical family often contain similar proteins. If you are sensitive to one particular food within a botanical family, you may also be sensitive to other foods within the same family of foods.

Check the Botanical Food Family List against your allergies

Testing for food allergies can also become tricky due to the occurrence of cross-reactivity. You may get a positive test for a food that has the same protein as another food, and it’s the other food that you are more sensitive or allergic too. For that reason, it’s always important to check the Botanical Food Family list for any sensitivity or allergy that you may think you have. Then, be on the lookout for other foods within the same botanical family. Note that tree nut allergies are especially prone to cross-reactivity sensitivities.

The 8 most common food allergies (also known as “the Big 8”) include:

  • Milk
  • Eggs
  • Fish
  • Crustacean shellfish
  • Tree nuts
  • Peanuts
  • Wheat
  • Soybean

Food Allergy

The “Big 8” account for about 90% of all food allergies in the United States. However, most people don’t have a true allergy to a food. A true food allergy occurs when the immune system makes a type of antibody (called IgE) to proteins in a particular food. The antibody is created because the body looks at that protein as an invader or a toxin and tried to eradicate it. This IgE reaction can be tested in a food allergy test. Usually with a food allergy, the reaction occurs very quickly and is severe. Often times there is a feeling of throat tightness. Anaphylaxis and loss of consciousness can also occur. If you have are having an allergic reaction, you should always seek medical attention immediately.

Food Intolerance

Most people do not have a true “IgE reaction” to a food. Rather, they fall within the grey area of food intolerance. A food intolerance can still make you feel miserable, and cause reactions such as skin rashes, itching, hives, urticaria, swelling of the skin, nausea, stomach cramps, headaches, insomnia, vomiting, diarrhea, breathing difficulty (wheezing, repeated throat clearing, cough) and even pain in the joints. But, you can’t get a positive IgE test result. The best way to identify a food intolerance is to eliminate that food, and then re-assess your symptoms. To learn more about the difference between a food allergy and a food intolerance, go here. In some cases, we need to develop a clear outline for an elimination diet where we eliminate foods in an ordered approach. In these cases, we also need to be on the lookout for any cross-reactivity within the same botanical family of foods.

Food Additive Intolerance

In addition to having food intolerances or allergies, I find that a lot of people are sensitive to certain additives in foods. This is something we always need to consider when anyone is having a chronic condition. Even 100% certified organic products can contain certain problematic food additives. The categories I work mostly with include flavor enhancers, colorings, preservatives and stabilizers/emulsifiers. This is an area that many nutritionists and health practitioners are not aware of, and many of my clients have gone through several healers with no avail before finding me. Their first comments are usually in the realm of, “Wow, I’m not crazy after all!” and “I wish I had found you sooner!” Food additives are often hidden under other terms. There are many legal loopholes that food companies use to “hide” the additives in “so-called healthy” foods.

Botanical Families of Foods

Use the list below as a reference for better understanding your food allergy or intolerance. Note that fish and shellfish are also included below, even though they’re not in a plant kingdom family. What’s most important is to get to know your body and how it’s reacting to certain proteins in foods. Long-term, working on improving your gut health will also help to lessen the chance of developing more allergies. The importance of digestive health and bacterial balance is not to be underestimated. In fact, a recent study from Australia just proved that 2/3 of peanut allergies were reversed after giving the patients specific probiotics (source: Murdoch Children’s Research Institute).

Check this list for Cross Reactivity!

Botanical Food Family List

Apple Family (Rose Family): Apple, Apple Cider, Apple Vinegar, Apple Pectin, Quince, Pear (The apple family is part of the bigger rose family)

Arrowroot: Arrowroot

Arum Family: Dasheen, Poi, Taro

Banana: Banana, Plantain

Birch: Filbert, Hazelnut

Brazil Nut: Brazil Nut

Buckwheat: Buckwheat, Garden Sorrel, Rhubarb

Cactus: Cactus, Prickly Pear, Tequila

Capers: Capers Cashew: Cashew, Mango, Pistachio

Cereals: Bamboo Shoots; Barley; Barley, Malt; Bran (wheat); Cane sugar; Cane Molasses; Chestnut, Water; Chestnut, Ling nut; Chestnut, Singhara nut; Corn ; Corn Meal ; Corn Starch ; Corn Oil ; Corn Sugar; Corn syrup; Corn dextrose; Corn glucose ; Corn cerelose; Farina (wheat); Graham flour (wheat) ; Gluten flour (wheat) ; Millet; Patent Flour (wheat); Oats; Rice; Rye; Sorghum; Wheat; Wheat flour; Wheat Germ; Wheat (whole) flour; Wild Rice.

Citrus: Angostura; Citrange; Citron; Grapefruit; Kumquat; Lemon; Lime; Orange; Tangerine

Cochliospermum Family: Karaya Gum, Guaiac Gum

Composite Family (Aster): Absinthe; Artichoke; Artichoke, Jerusalem; Calomel; Celtuse; Chicory; Dandelion; Endive; Escarole; Head Lettuce; Lettuce, Leaf ; Lettuce; Oyster Plant, Salsify; Sesame Seeds/ Oil; Sunflower/ Oil/ Seeds; Vermouth; Vermouth (Ragweed); Vermouth (Pyrethrum); Yarrow.

Crustaceans: Crab; Crayfish; Lobster; Prawns; Shrimp.

Cyperaceae Family (a Sedge): Chinese Waterchestnut

Curry Powder: not a single food but a blend of spices.

Ebony: Persimmon Flax – Linseed oil, flaxseed, flaxseed oil

Fresh Water Fish: Bass, Catfish, Croaker, Perch, Pike, Salmon, Smelt, Trout, Whitefish.

Fungus: Mushroom, Yeast/Antibiotics.

Ginger: Arrowroot, Cardamon, Ginger, Turmeric

Gooseberry: Currant, Gooseberry

Goosefoot (Beet): Beet, Sugar; Chard, Kochia, Lambs Quarters, Spinach, Thistle.

Gourd (Melon): Casaba; Cantaloupe; Cucumber; Honey Dew; Muskmelon; Persian Melon; Pumpkin; Squash; Vegetable Marrow; Water Melon. Grape: Brandy; Champagne; Crème of Tartar; Grape; Raisin; Wine; Wine Vinegar.

Heath: Cranberry, Blueberry, Huckleberry, Wintergreen.

Holly: Mate.

Honeysuckle: Elderberry.

Iris: Saffron. Laurel: Avocado, Bay Leaves, Camphor, Cinnamon, Laurel, Sassafras.

Legume: Acacia; Acacia Gum; Alfalfa; Arabic; Black-eyed pea; Carob; Carob (St. John’s Bread); Cassia; Chick Pea; Field Pea; Green Bean; Green Pea; Guar gum; Jack bean; Karaya Gum; Kidney bean; Lentil; Licorice; Lima bean; Locust Bean Gum; Mungo Bean; Navy Bean; Peanut; Peanut oil; Pinto Bean; Soybean; Soybean oil/flour/lecithin; Split Pea; String Bean; Talca Gum; Tamarind; Tonka bean; Tragancanth Gum; Urd Flour.

Lily: Asparagus, Chives, Garlic, Leek, Onion, Sparsparilla.

Litchi: Litchi Nut.

Mallow: Cottonseed meal, Cottonseed oil, Okra.

Maple: Maple syrup and maple sugar.

Miscellaneous: Honey (watch if you are allergic to bee venom).

Mint: Basil, Horehound, Marjoram, Mint, Oregano, Peppermint, Rosemary, Sage, Savoury, Spearmint, Thyme.

Mussels: Abalone, Clam, Mussel, Oyster, Scallop, Squid.

Morning Glory: Jicama, Sweet Potato, Yam.

Mulberry: Breadfruit, Fig, Hops, Mulberry.

Mustard: Broccoli, Brussel Sprouts, Cabbage, Cauliflower, Celery Cabbage, Chinese Cabbage, Collard, Colza Shoots, Kale, Kohlrabi, Kraut, Horse Radish, Mustard, Mustard Greens, Radish, Rutabaga, Turnips, Watercress.

Myrtle: Allspice, Cloves, Eucalyptus, Guava, Paprika, Pimento.

Nightshade: Brinjal, Cayenne, Capsicum, Eggplant, Ground Cherry, Banana Pepper, Bell Pepper, Chili Pepper, Green Pepper, Red Pepper, Sweet Pepper, Paprika, Pimento, Potato, Tabasco, Thorn Apple, Tobacco, Tomato.

Nutmeg: Mace, Nutmeg.

Olive: Olive, olive oil.

Orchid: Vanilla

Palm: Coconut, Date, Palm Cabbage, Sago.

Parsley: Angelica, Anise, Carrots, Celery, Celeriac, Caraway, Celery Seed, Coriander, Cumin, Dill, Fennel, Parsley, Parsnips, Sweet Cicily, Water Celery.

Pawpaw: Pawpaw, papaya, papain.

Pepper: Black pepper, white pepper.

Pine: Juniper, Pinion nut.

Pineapple: Pineapple.

Plum: Almond, Apricot, Cherry, Nectarine, Peach, Plum, Prune Plum.

Pomegranate: Pomegranate.

Poppy: Poppy seed.

Rose: Blackberry, Boysenberry, Dewberry, Loganberry, Strawberry, Youngberry. (see also Apple family).

Salt Water Fish: Bass, Cod, Flounder, Herring, Mackerel, Mullet, Salmon.

Spurge: Tapioca.

Stercula: Cocoa, Cola Bean, Chocolate (Cocoa).

Tea: Tea.

Walnut: Butternut, Hickory nut, Pecan, Black Walnut, English Walnut.

This list is from http://www.foodallergygourmet.com/


How to Book Your Health & Nutritional Coaching Session:

1. Take photos of your eyes with a digital camera.
2. Email the photos to me for approval.
3. We schedule a time to meet via phone or Skype!

More on Food Allergies:

SaveSave

Knowing Botanical Food Families for Cross-Reactivity Allergies

If you have any food sensitivities, intolerances or allergies, then it’s definitely important to check this Botanical Food Family list. When you have a sensitivity to one food, you may also have a “cross-reactivity” or sensitivity to other foods within the same botanical family. A cross-reactivity can occur when the proteins in one allergen food are like the proteins in another. Foods within the same botanical family often contain similar proteins. If you are sensitive to one particular food within a botanical family, you may also be sensitive to other foods within the same family of foods.

Check the Botanical Food Family List against your allergies

Testing for food allergies can also become tricky due to the occurrence of cross-reactivity. You may get a positive test for a food that has the same protein as another food, and it’s the other food that you are more sensitive or allergic too. For that reason, it’s always important to check the Botanical Food Family list for any sensitivity or allergy that you may think you have. Then, be on the lookout for other foods within the same botanical family. Note that tree nut allergies are especially prone to cross-reactivity sensitivities.

The 8 most common food allergies (also known as “the Big 8”) include:

  • Milk
  • Eggs
  • Fish
  • Crustacean shellfish
  • Tree nuts
  • Peanuts
  • Wheat
  • Soybean

Food Allergy

The “Big 8” account for about 90% of all food allergies in the United States. However, most people don’t have a true allergy to a food. A true food allergy occurs when the immune system makes a type of antibody (called IgE) to proteins in a particular food. The antibody is created because the body looks at that protein as an invader or a toxin and tried to eradicate it. This IgE reaction can be tested in a food allergy test. Usually with a food allergy, the reaction occurs very quickly and is severe. Often times there is a feeling of throat tightness. Anaphylaxis and loss of consciousness can also occur. If you have are having an allergic reaction, you should always seek medical attention immediately.

Food Intolerance

Most people do not have a true “IgE reaction” to a food. Rather, they fall within the grey area of food intolerance. A food intolerance can still make you feel miserable, and cause reactions such as skin rashes, itching, hives, urticaria, swelling of the skin, nausea, stomach cramps, headaches, insomnia, vomiting, diarrhea, breathing difficulty (wheezing, repeated throat clearing, cough) and even pain in the joints. But, you can’t get a positive IgE test result. The best way to identify a food intolerance is to eliminate that food, and then re-assess your symptoms. To learn more about the difference between a food allergy and a food intolerance, go here. In some cases, we need to develop a clear outline for an elimination diet where we eliminate foods in an ordered approach. In these cases, we also need to be on the lookout for any cross-reactivity within the same botanical family of foods.

Food Additive Intolerance

In addition to having food intolerances or allergies, I find that a lot of people are sensitive to certain additives in foods. This is something we always need to consider when anyone is having a chronic condition. Even 100% certified organic products can contain certain problematic food additives. The categories I work mostly with include flavor enhancers, colorings, preservatives and stabilizers/emulsifiers. This is an area that many nutritionists and health practitioners are not aware of, and many of my clients have gone through several healers with no avail before finding me. Their first comments are usually in the realm of, “Wow, I’m not crazy after all!” and “I wish I had found you sooner!” Food additives are often hidden under other terms. There are many legal loopholes that food companies use to “hide” the additives in “so-called healthy” foods.

Botanical Families of Foods

Use the list below as a reference for better understanding your food allergy or intolerance. Note that fish and shellfish are also included below, even though they’re not in a plant kingdom family. What’s most important is to get to know your body and how it’s reacting to certain proteins in foods. Long-term, working on improving your gut health will also help to lessen the chance of developing more allergies. The importance of digestive health and bacterial balance is not to be underestimated. In fact, a recent study from Australia just proved that 2/3 of peanut allergies were reversed after giving the patients specific probiotics (source: Murdoch Children’s Research Institute).

Check this list for Cross Reactivity!

Botanical Food Family List

Apple Family (Rose Family): Apple, Apple Cider, Apple Vinegar, Apple Pectin, Quince, Pear (The apple family is part of the bigger rose family)

Arrowroot: Arrowroot

Arum Family: Dasheen, Poi, Taro

Banana: Banana, Plantain

Birch: Filbert, Hazelnut

Brazil Nut: Brazil Nut

Buckwheat: Buckwheat, Garden Sorrel, Rhubarb

Cactus: Cactus, Prickly Pear, Tequila

Capers: Capers Cashew: Cashew, Mango, Pistachio

Cereals: Bamboo Shoots; Barley; Barley, Malt; Bran (wheat); Cane sugar; Cane Molasses; Chestnut, Water; Chestnut, Ling nut; Chestnut, Singhara nut; Corn ; Corn Meal ; Corn Starch ; Corn Oil ; Corn Sugar; Corn syrup; Corn dextrose; Corn glucose ; Corn cerelose; Farina (wheat); Graham flour (wheat) ; Gluten flour (wheat) ; Millet; Patent Flour (wheat); Oats; Rice; Rye; Sorghum; Wheat; Wheat flour; Wheat Germ; Wheat (whole) flour; Wild Rice.

Citrus: Angostura; Citrange; Citron; Grapefruit; Kumquat; Lemon; Lime; Orange; Tangerine

Cochliospermum Family: Karaya Gum, Guaiac Gum

Composite Family (Aster): Absinthe; Artichoke; Artichoke, Jerusalem; Calomel; Celtuse; Chicory; Dandelion; Endive; Escarole; Head Lettuce; Lettuce, Leaf ; Lettuce; Oyster Plant, Salsify; Sesame Seeds/ Oil; Sunflower/ Oil/ Seeds; Vermouth; Vermouth (Ragweed); Vermouth (Pyrethrum); Yarrow.

Crustaceans: Crab; Crayfish; Lobster; Prawns; Shrimp.

Cyperaceae Family (a Sedge): Chinese Waterchestnut

Curry Powder: not a single food but a blend of spices.

Ebony: Persimmon Flax – Linseed oil, flaxseed, flaxseed oil

Fresh Water Fish: Bass, Catfish, Croaker, Perch, Pike, Salmon, Smelt, Trout, Whitefish.

Fungus: Mushroom, Yeast/Antibiotics.

Ginger: Arrowroot, Cardamon, Ginger, Turmeric

Gooseberry: Currant, Gooseberry

Goosefoot (Beet): Beet, Sugar; Chard, Kochia, Lambs Quarters, Spinach, Thistle.

Gourd (Melon): Casaba; Cantaloupe; Cucumber; Honey Dew; Muskmelon; Persian Melon; Pumpkin; Squash; Vegetable Marrow; Water Melon. Grape: Brandy; Champagne; Crème of Tartar; Grape; Raisin; Wine; Wine Vinegar.

Heath: Cranberry, Blueberry, Huckleberry, Wintergreen.

Holly: Mate.

Honeysuckle: Elderberry.

Iris: Saffron. Laurel: Avocado, Bay Leaves, Camphor, Cinnamon, Laurel, Sassafras.

Legume: Acacia; Acacia Gum; Alfalfa; Arabic; Black-eyed pea; Carob; Carob (St. John’s Bread); Cassia; Chick Pea; Field Pea; Green Bean; Green Pea; Guar gum; Jack bean; Karaya Gum; Kidney bean; Lentil; Licorice; Lima bean; Locust Bean Gum; Mungo Bean; Navy Bean; Peanut; Peanut oil; Pinto Bean; Soybean; Soybean oil/flour/lecithin; Split Pea; String Bean; Talca Gum; Tamarind; Tonka bean; Tragancanth Gum; Urd Flour.

Lily: Asparagus, Chives, Garlic, Leek, Onion, Sparsparilla.

Litchi: Litchi Nut.

Mallow: Cottonseed meal, Cottonseed oil, Okra.

Maple: Maple syrup and maple sugar.

Miscellaneous: Honey (watch if you are allergic to bee venom).

Mint: Basil, Horehound, Marjoram, Mint, Oregano, Peppermint, Rosemary, Sage, Savoury, Spearmint, Thyme.

Mussels: Abalone, Clam, Mussel, Oyster, Scallop, Squid.

Morning Glory: Jicama, Sweet Potato, Yam.

Mulberry: Breadfruit, Fig, Hops, Mulberry.

Mustard: Broccoli, Brussel Sprouts, Cabbage, Cauliflower, Celery Cabbage, Chinese Cabbage, Collard, Colza Shoots, Kale, Kohlrabi, Kraut, Horse Radish, Mustard, Mustard Greens, Radish, Rutabaga, Turnips, Watercress.

Myrtle: Allspice, Cloves, Eucalyptus, Guava, Paprika, Pimento.

Nightshade: Brinjal, Cayenne, Capsicum, Eggplant, Ground Cherry, Banana Pepper, Bell Pepper, Chili Pepper, Green Pepper, Red Pepper, Sweet Pepper, Paprika, Pimento, Potato, Tabasco, Thorn Apple, Tobacco, Tomato.

Nutmeg: Mace, Nutmeg.

Olive: Olive, olive oil.

Orchid: Vanilla

Palm: Coconut, Date, Palm Cabbage, Sago.

Parsley: Angelica, Anise, Carrots, Celery, Celeriac, Caraway, Celery Seed, Coriander, Cumin, Dill, Fennel, Parsley, Parsnips, Sweet Cicily, Water Celery.

Pawpaw: Pawpaw, papaya, papain.

Pepper: Black pepper, white pepper.

Pine: Juniper, Pinion nut.

Pineapple: Pineapple.

Plum: Almond, Apricot, Cherry, Nectarine, Peach, Plum, Prune Plum.

Pomegranate: Pomegranate.

Poppy: Poppy seed.

Rose: Blackberry, Boysenberry, Dewberry, Loganberry, Strawberry, Youngberry. (see also Apple family).

Salt Water Fish: Bass, Cod, Flounder, Herring, Mackerel, Mullet, Salmon.

Spurge: Tapioca.

Stercula: Cocoa, Cola Bean, Chocolate (Cocoa).

Tea: Tea.

Walnut: Butternut, Hickory nut, Pecan, Black Walnut, English Walnut.

This list is from http://www.foodallergygourmet.com/


How to Book Your Health & Nutritional Coaching Session:

1. Take photos of your eyes with a digital camera.
2. Email the photos to me for approval.
3. We schedule a time to meet via phone or Skype!

More on Food Allergies:

SaveSave

Easy Recipe: Make organic pickles at home!

Are you ready to make your own fermented foods at home? (Answer: Yes!) Pickling cucumbers is a great start to build up your confidence with fermentation. And who doesn’t love a crisp tasty pickle on a hot summer day? You can have your pickles ready to eat in as little as 7 days with the easy recipe below.

Use this fast and easy recipe to make delicious pickles at home

Health benefits of Fermented Foods

For optimal digestive health, we need to get good bacteria in the gut on a regular basis. Antibiotics destroy all the bacteria in our system, both good and bad. Over time, this can lead to more imbalance in digestion function, absorption and elimination. Some experts even say that food allergies, autism and ADHD may be related to an imbalance of bacteria in the colon. Certainly many digestive diseases like colitis, diverticulitis and Crohn’s disease are caused in part by lack of good bacteria in the gut. Having the right balance of good bacteria helps to strengthen immune system, improve digestive health and long-term, can even prevent dis-ease. Probiotic, or good bacteria, literally means “for life.”

You may think that fermented foods are only made with yeast (like beer or wine), but there are other cultures used for fermentation. Other types of natural bacteria are used as well as SCOBY’s (Symbiotic Culture of Bacteria and Yeast). With pickles, the natural bacteria on the skin of the cucumber itself is what’s used to start the “lacto fermentation” process.

Pickles are perfect to try if you’ve never done any type of fermentation before. You get relatively fast results (in 7 days), unlike kombucha, for example, that can take a few weeks. And there isn’t a lot of hard work involved or checking required, like in making raw sauerkraut. You should see bubbles rising in the pickle jars when you flip them every day, and when you eventually open the jar to eat them, the jar should make a “pop.” Then you know you’ve done everything correctly and can enjoy the fruits of your fermentation labor. Scroll down to get the recipe below.

Homemade pickles have no food additives!

There are other great reasons to eat homemade pickles instead of store-bought, besides the obvious better taste. Commercially sold pickles are pasteurized, which means all those beneficial natural probiotics are destroyed. Homemade pickles keep all the good bacteria intact, making for good gut health when eaten. A healthy microbiome is the basis for a strong and healthy immune system.

Store-bought pickles can also contain nasty food additives, the worst offender being Yellow #5. Banned in many countries (including all of Europe) since it was shown to be a carcinogen, Yellow #5, or tartrazine, is a coal-tar derivative. It is currently still allowed in foods in the USA. Yellow #5 is frequently used in your favorite brands of pickles for added color to make the pickles look brighter and fresher. Most store-bought pickles also contain preservatives, the most common one being sodium benzoate (not good).

Examples of Yellow #5 in pickles:

Vlasic: Hamburger Dill Chips Pickles – Cucumbers, Water, Distilled Vinegar, Salt, Sodium Benzoate (Preservatives), Calcium Chloride, Natural Flavor, Polysorbate 80, Yellow 5. “Great taste & crunch. Classic dill taste.” (No thanks!)

Vlasic Bread & Butter Spears No Sugar Added Pickles – Cucumbers, Water, Distilled Vinegar, Salt, Spice, Calcium Chloride, Sucralose, Yellow 5. “No sugar added!” (But you kept the carcinogens, great work.)

Mt. Olive Sweet Gherkins No Sugar Added Pickles – Cucumbers, Water, Vinegar, Salt, Calcium Chloride, 0.1% Sodium Benzoate (Preservative), Alum, Sucralose (Splenda Brand), Natural Flavors, Xanthan Gum, Polysorbate 80, & Yellow 5. “Mt. Olive Pickles are Picklicious!” (Don’t think so…)

Heinz Dill Spear Pickles – Fresh cucumbers, water, distilled white vinegar, salt, sodium benzoate, garlic extract, gum acacia, calcium chloride, natural flavoring, polysorbate 80, fd&c yellow 5. “Classic dill taste and crunch Heinz pickles are 100% fat free, Gluten free.” (But they contain chemical crap, hmmm…)

Organic brands of pickles are often no better. I’ve seen xantham gum, natural flavors, spices and agave syrup…all of which are suspect ingredients that I avoid as much as possible.

The bottom line is this: YOU deserve the very best in life and you are worth having only the very best ingredients in your food. Taking the time to make your own food is one of the best investments in yourself, your health and your family’s health.

High-five some hashtags to health!! #homemade #homegrown #farmtotable #organic #cleanfood #cleaneating

Choosing organic ingredients

The best part about making cucumbers at home is that you can use all 100% certified organic and whole food ingredients. Look for smaller sized pickling cucumbers at your local farmer’s market. You can also grow your own pickling cucumbers in your backyard garden at home – they’re actually very easy to grow! Choose fresh organic dill. And definitely use organic garlic. (Non-organic garlic is mostly all grown in China, so the quality is a big unknown. But I find that non-organic garlic has a too strong and overpowering taste; whereas organic garlic has a soft yet flavorful and more delicate taste. Organic garlic also doesn’t leave a bad taste in your mouth or a bad smell on your skin.)

The water you add to your pickle jars should not contain any chlorine, because chlorine can stop the natural fermentation process. The best option is to use natural spring water or clean well water. If you are using tap water, then be sure to pour your water into a big pot or glass bowl and let it sit out on the counter overnight before using. This should off-gas the chlorine so it’s no longer in the water by the next morning. (If you’ve ever had pet fish, then you’re familiar with doing this when changing their tank water.)

Remember to cut off the blossom ends!

When you’re pickling cucumbers yourself, you must cut off the blossom ends. There’s an enzyme in the blossom that can make the pickle soft and unsafe to eat. The blossom end also tastes bitter when you eat a raw cucumber. That bitter taste can make an entire juice or smoothie taste bitter too, so it’s generally just a good practice to always cut off about 1/16-inch on the blossom end of all your cucumbers. In fermentation, cutting the blossom ends will help your pickles get more crisp and crunchy.

Every cucumber has 2 ends: A Blossom end and a Stem end

The blossom end of the cucumber is the end that grew the flower. The opposite side is where you will find the stem that connected the cucumber to the vine. Sometimes it’s easier to identify the stem end first. Then, you know that the other side is the blossom end.

Which end is the blossom end of the cucumber? To identify the blossom end, check both sides of your cucumber.

The picture below shows the stem end of the cucumbers. Do you see the smooth, indented dot? That’s where the cucumber was picked off the stem.

The stem end has a smooth, indented dot

The next picture shows the blossom end of the cucumbers. Even though the flower is gone, you can see that there is no indentation. This is the side that you want to cut about 1/16-inch off.

Note there is no indentation in the Blossom end of the cucumber

Don’t forget to cut those blossom ends for a crunchy, crispy pickle

Recipe for Organic Pickles

With this recipe, the pickles take 7 days to ferment and then you’ve got the best tastiest pickles ever! No sugar, no honey, no preservatives and no cancer-causing Yellow #5. Oh yeah, and these are 100% organic farm-to-table and made with love!

Pickling Ingredients

  • Pickling cucumbers (approx. 6-8 small cucumbers needed for each jar)
  • 1 1/2 cups (or 360ml) filtered water
  • 1/2 cup (or 120ml) organic raw apple cider vinegar
  • 1 tsp. – 1 Tbsp. fine Himalayan salt (as desired)
  • 1/2 tsp. organic crushed red pepper flakes
  • 1/4 tsp. organic mustard seeds
  • 1/2 tsp. organic back peppercorns
  • 1 sprig fresh organic dill
  • 2 organic garlic cloves (peeled)
  • 2 organic fresh grape leaves* (optional)
    You can buy the organic dried ingredients listed above on iherb.comAlso will need:- Wide mouth clean Mason jars with canning lids
    – 1 permanent marker
    You can buy Mason jars plus organic raw apple cider vinegar on amazon.com

Pickling Instructions

1. In a glass bowl, mix 1/2 cup organic raw apple cider vinegar + 1.5 cups water.
Add peppercorns, red pepper flakes, mustard seed, and up to 1T Himalayan salt.

2. Rinse your cucumbers but don’t scrub them. You want them to ferment from natural bacteria in the skins. Make sure you cut 1/16-inch from the blossom ends of each cucumber, then slice the cucumbers in spears. You want to keep the skins intact (do NOT peel the cucumbers), so the good bacteria in the skins can kick off the lacto-fermentation process.

3. Add 2 organic garlic cloves, fresh dill, and 1 grape leaf to the bottom of the Mason jar. Stack in chopped cucs and pack tightly. Add liquid and spices. Add another grape leaf to the top before closing. Secure the lid tight by hand. Write the date on the lid with a permanent marker.

4. Place the jar on a tray or plate on a shelf or counter-top. Flip the jar once daily for 7 days. Sometimes liquid may seep out of the jar, which is why having a tray or plate underneath is a good idea. You should see small bubbles rising in the pickle juice when you flip the jar. And that’s the fermentation happening right there!

5. After one week, put the jar in the fridge. Now, you can open, eat and enjoy!

Store pickles in a tray or glass container to prevent spillage during 7 days of flipping once daily

*Fresh grapes leaves are recommended because they’re supposed to help keep the pickles more crisp and crunchy. I don’t know if they are totally necessary or not, but because we have plenty of wild organic muscadine grape vines growing all over our land, it’s no problem for me to pick a few leaves and add them to each jar. Sometimes in summer, you can find fresh grapes leaves for sale at local farmer markets. If you don’t have access to fresh grape leaves, don’t be discouraged. You can still make this recipe without them!

Homemade Pickle Eat-by Date

Using the above recipe, there is no canning or heating required. That’s nice because it keeps the cucs as a raw food, with all the enzymes intact. But, because they are not totally sealed the way canning or heating will do, these pickles should be eaten with 3 months of making them. Just keep that in mind if you give them to family or friends. After 3 months the pickles may turn soft or watery. If you see that, then it’s best to toss them in the compost bin. Writing the date on the lid of each jar helps to know how long to keep them.

My Pickle Detox/Cleanse

Last summer, we had so many cucumbers from our organic veggie garden that I was making 2 jars of pickles per day! By mid-August, we were up to our ears in pickles and the fridge was almost full. I had been planning to do a 7-10 day green juice fast as a nice transition from the end of summer into fall. But when I looked at all the pickles, I said to my husband, “Why don’t we just do a pickle detox and eat only organic pickles for 10 days?” So we did!

On average, we each ate about 1.5 jars of pickles per day and we drank all the pickle juice too. We also drank plenty of water in between. It was totally unplanned and un-researched. But it turned out great. We both felt energized. Our guts got a major boost of probiotics from the lacto fermentation and the organic raw apple cider vinegar. We had a mini-parasite cleanse from eating so many fermented garlic cloves. The pickles were cold and refreshing during the hot summer days. We had high energy and slept great. The was no juicer to clean! And we used organic clean food fresh from our garden. This year, we may do a 3-day pickle cleanse and go into green juices after that. I’ve got plenty of organic dandelion, celery and parsley that I’d love to use in juices or smoothies so we’ll see….!


For more on how to do a detox at home or how to navigate through your detox symptoms and start feeling great, book a personalized health consult with me via Skype.

How to Book Your Health & Nutritional Consultation:

1. Take photos of your eyes with a smart phone or digital camera.
2. Email the photos to me for approval.
3. We schedule a time to meet via phone or Skype!

What your Poop and Pee can tell you about Your Health

With all this talk about detox and fasting, it’s inevitable that I would eventually cross onto the topic of eh-em, bodily excrements. Actually, your poop and pee can tell A LOT about your health and should always be the first thing to check when you’re not feeling your best. If you notice any sudden changes in your bowel movements, it’s also a good idea to ask yourself – has my diet changed recently or have I added a new supplement or something different? Often times the answer is yes.

Your poop: What is a healthy Poop?

On a daily basis, your bowel movements or poops should be easy to pass, formed and should sink in the toilet (not float). The color should be a normal healthy brown color.

Many people say that you should go to the toilet as many times as you eat in a day. That means someone eating 3 meals a day should have 3 movements per day. Anything less than that would be considered constipation.

Types 1 and 2 on the Bristol Stool Chart (see below) are indicative of constipation and types 5, 6 or 7 can indicate loose stool or diarrhea.  Types 3 and 4 are considered the ideal, healthy stools (especially type 4), as they are easy to pass while not containing excess liquid.

What does a different color poo mean?

Red stool can be an indicator of blood, inflammation, diverticulitis or blockage in the colon. Just remember to note what you’ve eaten before, because in some cases red stool is just a normal passage of coloring in the food, like after you eat red or purple beets.

Sometimes if taking an iron supplement, your stool can turn a very dark red, almost black color. Eating a lot of meat in the diet can always make your poop look black. Taking charcoal capsules will most definitely turn your stool black. Don’t worry if you see black poo after taking charcoal; it’s the normal passage of the charcoal through your intestinal tract.

Green or yellow stool can be a sign of liver or gallbladder problems. If you’ve just done the liver/gallstone flush though, that doesn’t count! A liver flush is a temporary detox reaction and should not be used to compare your stool color on a daily basis.

What do different sizes or shapes of poop mean?

If you are pushing hard to pass your stool, or if it’s small pellets and very dry, then you’re most likely dehydrated and not drinking enough water on a daily basis. You may also need more fiber in your diet. A first good step would be to drink more water and see if anything changes for the better.

Long and thin poo can be a sign of bowel constriction, inflammation or other conditions in the colon. With that, you can try to eat more fiber, adding 2 Tbsp. ground organic flaxseed to a Green Smoothie daily. You can also try taking 1 tsp. black seed oil daily and see if the condition improves.

Runny or liquid poo can be an indicator of parasites, infection, food allergy or food intolerance. There can also be a lack of fiber in the diet. In some cases, doing a colon cleanse can really help.

If your poo floats, it may be a sign that your body is not digesting fats properly. Always look at the diet and see what the person is eating (or not eating). Sometimes doing a small intestine cleanse can help, especially if this is a recurring problem.

Your urine: What does normal urine look like?

Remember, the goal for healthy urine is: Clear and Copious!

Normal, healthy urine should be clear, not cloudy or turbid. There may be more of a yellow color if taking certain supplements like B Vitamins; however the liquid itself should not be cloudy. Turbid urine can be a sign of bacteria in the urinary tract or kidneys, or crystallization of the urine or even kidney stones.

By copious, I mean that the amount of urine flow should be steady and have decent volume. Want you don’t want is a small, leaky trickle. If you don’t have a good flow of urine, it’s a sign that you may be dehydrated.

If your urine is clear and copious on a daily basis, then most likely you’re doing ok!

Keep in mind that thirst is not a good indicator of whether or not you’re dehydrated. Many times, you will pass the thirst marker and remain dehydrated for hours without any additional feeling of thirst. Always look at your urine as a more accurate indicator.

How much water should you drink?

This is something I get asked all the time, and really there is no simple one-size-fits-all answer.

If someone speaks a lot in their job, they will lose more water through respiration. Living in a warm climate or doing more exercise will create more loss of water from perspiration. People who eat more high-water content fresh fruits and veggies usually need less water than people who eat more dried foods like bread, cereal or dried snacks.

At the end of the day, your best bet is to just check your urine. Is it clear and copious? If yes, then you’re ok. If not, then drink more water!

What kind of water is best to drink?

Having fresh, clean spring-fed mountain water would be great, although not many people have that luxury. At home, you want to at least avoid chlorine, fluoride and heavy metals in your drinking water. Probably your best bet in catching the worst of those is to get a reverse osmosis filter on your drinking water tap in the kitchen. You can buy a reverse osmosis filter online and have a plumber install it for you.

During a detox, depending on the case, distilled water is usually best.

When doing a detox: How your poop and pee can change

Bodily functions can change when you’re doing a cleanse. It’s actually a good sign when your body is eliminating more toxins and taking advantage of the opportunity to catch up on internal housework. You gut health and overall microbiome can finally rebuild, recharge, rebalance and renew.

Many people will poo much more often during a detox, and they can also feel like they need to pee all the time. Often times, a person will get up several times through the night to pee during their cleanse. This is all considered normal, as long as the urine is clear and copious and there is no pain with urination. In fact, most fasters will comment on how clear their urine is after just a few days on a cleanse. That’s always a good indicator that the body is more clean than before.

In some cases, I’ve had fasters comment that they smelled ammonia in their urine when doing a detox. Perhaps this is from old, built-up toxins that were released from the tissue, liver or fat during the cleanse and then eliminated through the urine. Usually it will happen 1-2 times and then stop. Just an extraordinary example of how amazing and active the body can be in its own healing!

During a cleanse, ALL of your elimination organs – the colon, kidneys, lungs, skin and liver – get an opportunity to catch up on their backlog of work. After a cleanse, the most common thing I hear is, “Wow, my bowel movements are so much better now….and my eyes are brighter, skin is clearer and overall I FEEL younger!”

If all that didn’t clear things up for you (literally!), then check out this infographic below from The Daily Infographic which explains the various things your poo and pee are telling you.

Current global poop situation: Not Good

Approximately 70 MILLION Americans have digestive disorders, prompting nearly 60 MILLION visits to the doctor’s offices and hospitals each YEAR. With the rise in digestive problems and even colon cancer all over the world, I have to wonder….why aren’t more people talking about their poop? If it wasn’t such a taboo topic, then someone having poo problems might feel more comfortable to seek out help and get the answers they need.

If you know anyone having digestive problems, please share this article!


For more on how to do a detox at home or how to navigate through your detox symptoms and start feeling great, book a personalized health consult with me via Skype.

How to Book Your Health & Nutritional Consultation:

1. Take photos of your eyes with a smart phone or digital camera.
2. Email the photos to me for approval.
3. We schedule a time to meet via phone or Skype!

What to do for Food Poisoning: What You Need to Know

Food Poisoning RemedyHaving what you need to heal naturally can save you a lot of unnecessary suffering. Don’t let your next business trip, holiday, romantic dinner, salad bar night or long-haul flight be ruined. Prepare yourself for travel or unexpected belly bugs by knowing what to do for food poisoning.

Food poisoning can occur when you eat or drink something that is contaminated with infectious organisms. Bacteria, viruses and parasites – or their toxins are the most common causes of food poisoning. Symptoms include nausea, vomiting or diarrhea. They’re usually mild but unpleasant. If you’ve ever had food poisoning, you know how unpleasant it can really be!

Don’t think that only tourists who go to India get food poisoning. You can get food poisoning both at home or abroad. Food that was thawed and re-heated, not cooked properly, stored incorrectly, handled on an unclean surface, or not cleaned at all can create potential hazards.

I think everyone knows someone who got sick from seafood, but it can happen at salad bars and with raw food too.  Travel is also a definite risk with things like Bali Belly and Montezuma’s revenge. Believe me when I say you don’t want to add those experiences to your bucket list!

 

How to Stop Food Poisoning

1. Take Activated Charcoal capsules immediately at the first sign of food poisoning (cramping, malaise or nausea after eating food). Take 3-4 capsules of Activated Charcoal with a glass of water. Do not eating anything else. Slowly sip water to stay hydrated.

2. Wait 20-30 minutes.

  • If your symptoms subside, continue to drink water. After 1 hour, eat a banana for potassium and to help with electrolytes.
  • If you still have cramping or nausea, take 2-3 more capsules of Activated Charcoal. (In rare cases of more intense food poisoning, you may need to take a few more.)  Once your symptoms subside, wait 1 hour and then eat a banana as your first food.

3. After you manage to eat a banana without feeling sick (this may be 1 hour up to 3 hours after), then start taking Grapefruit Seed Extract (GSE). Add 8-12 drops in a glass of water and drink 3x daily. Continue for 3-5 days after the food poisoning. At this point, you can slowly add other foods back into your diet as well.

4. Follow up for a good 30 days with a daily probiotic or added fermented foods in your diet like kombucha or raw sauerkraut to help bring more good bacteria into your gut. Take 1 probiotic capsule at night before bed.

Note: Activated Charcoal is safe if you have food poisoning while pregnant or nursing but do not take GSE if you are pregnant or nursing unless approved by your doctor.  

Activated Charcoal

Activated charcoal is nothing new; in fact, it’s been used for thousands of years as an ancient remedy in Chinese, Ayuredic and Western Medicine. It’s usually made from wood or coconut shells (no, you don’t want to use the charcoal briquettes from the bbq – they’re NOT the same!). Activated Charcoal works through a process called “adsorption” which means to bind to rather than to absorb. Think of Activated Charcoal like a natural super sponge that goes into your guts and soaks up all the chemicals, toxins and bad bacteria then safely carries it out through your poo. As a side note, your poo may turn black the next day after taking charcoal but this is completely normal so don’t be alarmed!

Today, hospitals still use Activated Charcoal an antidote for drugs and poisons in pregnant women and children. In Asia, it’s widely used as a remedy for poisonous snake bites in household dogs and cats. If you live in Australia, you can keep activated charcoal at home and in your car in case of snake or spider bites. Of course, for any poisonous bite you should seek medical attention immediately but you can take charcoal on the way to hospital to help minimize damage.

Grapefruit Seed Extract

Grapefruit Seed Extract (GSE) is a great follow-up to the charcoal capsules. The charcoal soaks and absorbs as much of the bad stuff as possible and then the GSE kills any bad remaining critters. Grapefruit Seed Extract is extremely anti-viral, anti-fungal, anti-bacterial and anti-parasitic…and it’s completely natural, made from pressing the oil from the seeds of grapefruit.

Always take GSE with water, i.e. diluted. Never take it straight from the bottle because it’s very concentrated!

While living in Thailand, I cured my dengue fever with GSE. In less than 2 hours my fever broke after taking a triple dose of GSE. And yes, I have the blood test to prove that it really was dengue fever! The stuff is simply amazing.

Probiotic

“Probiotic” means healthful to life. A probiotic capsule contains billions of good bacteria to help get your gut back into balance. Any time you get food poisoning, you can have an imbalance in your microbiome..that’s the combination of microbial communities that are actually part of your immune system as well as your digestive zone. Re-instating more good bacteria helps get your microbiome up and running again and that means you should bounce back faster with more energy and no lingering gut pains. If you’re traveling with probiotics, you want to find a brand that does not require refrigeration. I recommend the Jarrow Formula Jarro-Dophilus brand (see more info below).

Stop Food Poisoning

Travel Arsenal and At-Home Kit

I recommend to have both of these supplements at home in case of any emergencies. It’s also very wise to travel with them because once you’re already sick, you usually don’t have the energy or desire to shop around for what you need. The sooner you start taking the charcoal, the more effective it is.

In SE Asia, you can find charcoal capsules in any pharmacy. They even sell them by the single pill! But in Central and South America, they’re virtually impossible to find. It’s much better to be prepared and just bring your own.

What to Buy

You can find all of the above at your local health food store. Or, save time and money and just buy online at iherb here. If you’re an amazon fan, you can find all the products under the Supplements Tab on my amazon astore.

Disclaimer: The information provided on this site is for informational purposes only and is not intended as a substitute for advice from your physician or other health care professional or any information contained on or in any product label or packaging. You should not use the information on this site for diagnosis or treatment of any health problem or for prescription of any medication or other treatment. You should consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you have or suspect you might have a health problem. You should not stop taking any medication without first consulting your physician. Read full disclaimer here.

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