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Antibiotics and weight gain

I recently did a course of the antibiotic Azithromycin to treat an ear infection. I dreaded the thought of unbalancing my system, but the infection was affecting my hearing. The thought of losing my hearing to an infection was out of the question.

Anyway, soon after taking the antibiotic, I noticed that my weight was beginning to go up again. I had long thought that my last major run-up in weight was due to a microbial imbalance (see Master Cleanse). I decided to do a little research on my hunch.

As it turns out, a book was released a few months ago on this very issue. Dr. Martin J. Blaser has been studying the effects on health of microbial imbalance due to antibiotics since 1977. He has published his findings in the book Missing Microbes: How the Overuse of Antibiotics Is Fueling Our Modern Plagues.

Along with obesity, Dr. Blaser cites microbial imbalance as a cause of asthma, allergies, diabetes, immune disfunction, inflammatory bowel disease, reflux, and autism. It should not be much of a surprise that antibiotics cause weight gain. Animal husbandry has known this for decades. Conventional animal feeds tend to be laced with antibiotics because they have been found to promote accelerated growth and fattening in animals.

So you’ve taken antibiotics, and now you’re gaining weight. Now what? Unfortunately, scientists do not yet know much about how to restore proper microbial balance. We’re still guessing at it. Fecal transplants have been found to be helpful, but they are not particularly practical, not to mention the “ick” factor. If I had to guess, a typical anti-candida diet and supplement therapy would be a good choice for restoring balance.

Diet for an Irradiated Planet

It seems that the rules for what is optimal in a diet change when radiation is present in the environment, as it is now since the Fukushima Daiichi event on March 11, 2011.  A great amount of radiation has been released into the atmosphere and water since that time, and the release has not stopped.  This has resulted in the contamination of not just the local area, but much of the Pacific Ocean and Northern Hemisphere.  Radiation related illnesses have risen significantly in many regions since then.  For instance, some believe that the strange polio-like illness seen in California children is related to radiation contamination.  To get an idea of just how serious the problem is, you may be interested in viewing an interview with Leuren Moret.

Leuren Moret makes it all sound very dire, but some solutions are discussed toward the end of the video.  Surprisingly, one of the solutions suggested involves using the infamous HAARP system to clean up the radiation.

In the meantime, we have to eat.  So what is best?

First, all water should be filtered through a reverse osmosis filter.  This will remove nearly all contaminants, but Tritium will still remain since it is a radioactive hydrogen that attaches to the water molecule.

Dairy products should be strictly avoided.

Do not eat anything from the Pacific Ocean, including seaweed, or any freshwater fish.  All of these are highly contaminated now.

A macrobiotic diet has been found healthful in Japan.  Those in Japan who eat the Japanese macrobiotic diet are relatively healthy while those eating a more Western diet are getting sick and dying.  The suggested diet consists of brown rice, miso, cultured vegetables, root vegetables, and fruit.  Vegetables that grow at the surface such as lettuce should be avoided.  If you can, buy food produced in the southern hemisphere.

Use of iodine products is also recommended.

Beyond diet, Leuren Moret suggests avoiding air travel where possible, particularly over the Pacific or North America.  Not only are pilots and frequent flyers getting ill, but the radiation in the air is compromising the structure and mechanics of the airplanes.  This has seriously increased maintenance issues in the air fleet.

References:
Fukushima and Diet | Leuren Moret: Global Nuclear Coverup
Lifestyle | Leuren Moret: Global Nuclear Coverup
Currents | Leuren Moret: Global Nuclear Coverup

Ice Cream!

ice-cream-makerI finally after many months of consideration bought a Cuisinart ICE-21 Ice Cream Maker.  Why, oh, why did I wait?  It has turned out to be one of my favorite kitchen appliances.  Not only is this appliance very easy to use, but I can now make my own low-carb high-fat ice creams that fit the guidelines of my desired diet.  Specifically, this means that I can have ice cream made with natural no- or low-calorie sweeteners such as stevia and xylitol.  Let me be clear here that the ice creams are not less expensive that ice cream available in your local supermarket; rather, my purpose in making my own ice cream is to obtain a nutritionally superior product while accommodating my sweet tooth.

I have found the Rubbermaid Premier 7-Cup Food Storage Container to be the perfect size for a batch of ice cream.

The following is Cuisinart’s own video about this ice cream maker.

I have been using the following no-cook recipes in my ice cream maker.  I use stevia with the xylitol to increase sweetness while minimizing the intestinal distress that can result from consuming too much sugar alcohol.

Coconut Milk Ice Cream

2 cans regular coconut milk
1/2 cup xylitol
1 teaspoon vanilla
1 dropper liquid stevia extract

  1. Freeze bowl of ice cream maker for at least 24 hours.  (Just keep it in the freezer at all times when not in use so that it is always ready.)
  2. Place all ingredients into blender; blend well.
  3. Pour mixture into assembled ice cream maker.
  4. Turn on ice cream maker and process for 20 minutes.
  5. Transfer ice cream into container and freeze to increase firmness.

Mint Chocolate Chip Ice Cream

1 cup organic heavy cream from pasture-raised cows
1 cup organic half-and-half from pasture-raised cows
1/2 cup xylitol
1 dropper liquid stevia extract
1 tsp peppermint extract
dash salt
2 frozen Amberlyn dark mint chocolate bars (These can be purchased at Costco road shows.)

  1. Freeze bowl of ice cream maker for at least 24 hours. (Just keep it in the freezer at all times when not in use so that it is always ready.)
  2. Place cream, sweetener, flavor, and salt into blender; blend well.
  3. Pour mixture into assembled ice cream maker.
  4. Turn on ice cream maker and process for 20 minutes.
  5. Place chocolate bars into a plastic bag.  Pound with a mallet or meat hammer until the bars are broken into chips.
  6. Stir chocolate chips into processed ice cream.
  7. Transfer ice cream into container and freeze to increase firmness.

Shifting Needs

I think I have figured out why there has been so much confusion about what is the optimal diet.  It has a lot to do with the fact that our physical vibration is changing as the Earth moves into a new dimension.  Higher frequencies have different needs.

I have been reading The Three Waves of Volunteers and the New Earth by Dolores Cannon.  In this book, she reports on hypnosis past life sessions that have included communication with the collective Subconscious.  It should be noted that this is not channelings through Ms. Cannon; rather, the information came through the client themselves.  The soul purpose of the clients in this book is to help people to make the energetic shift into the next dimension.  As part of this, there are brief mentions of the diet changes that need to occur as people shift.  Those who continue to eat in the old way will find themselves becoming sick.

According to these sessions, the diet needs to become lighter, more fruit and vegetable based, and more liquid.  Soups and smoothies are good ideas.  Juices should be unsweetened.  Raw fruits and vegetables are better than cooked.  The soups should not be chunky, but rather blended smooth.  Meat does not need to be entirely avoided; but when you do choose to eat it, make sure that you are choosing meat from animals that have not been given food with additives or medications.  The chemicals in these additives can interfere with increasing vibration.  The same applies to our food.  Additives should be strictly avoided, including sugar.  As vibration shifts upward, it will become increasingly difficult to digest solid things.  It would seem that juicers and high-speed blenders will become standard in our kitchens.

Of course, it might be a shock for the body to make a sudden adjustment to this type of diet.  I found the following chart at Golden Age Journey: Diet for Ascension, which was apparently derived from information in Earth Awakens: Prophecy 2012 – 2030 by Sal Rachele.

Dietary Stages on the Path of Ascension

  1. Pure ingestion of prana life force (no air, water or food)
  2. Breatharian (ingestion of air only, no food or water)
  3. Water only (no ingestion of food)
  4. Liquid supergreens, liquid vitamins and minerals only
  5. Raw vegetable juice fasting
  6. Raw vegan diet (fresh vegetables and some fresh fruit)
  7. Vegan unprocessed (fruit, vegetables, nuts and seeds)
  8. Vegan processed (includes grains, sugars, caffeine, etc.)
  9. Vegetarian (includes dairy and eggs)
  10. Partial vegetarian (no red meat or dairy products)
  11. Mostly omnivore (everything except red meat)
  12. Omnivore (all types of food)
  13. Junk food diet (fast food, mostly fried and processed)

Obviously, the first several diet schemes are for those who have achieved a substantially greater vibration already.  Though a handful of people in this dimension claim to be breatharian, that is something usually found in dimensional octaves beyond our perception and should not be attempted here.  In this dimension, we need to eat.  Given the information in Dolores Cannon’s book, it would seem that we should aim to be in the 5 to 6 range most of the time.

That said, it is possible that I misunderstood what was happening when I was about three months into my vegan experience some three years ago now.  Since my diet had been fully supplemented all through, so a deficiency should not have been a problem.  The “physical depression” I reported then may actually have been either an ascension symptom or part of the process of clearing toxins out of my system.  There is quite a lot of information out there about ascension symptoms.  This article is probably as good as any:  Ascension Symptoms.

How Exactly Roundup-Ready Foods Harm You

Dr. Mercola shared the following YouTube video in a recent article.

The Body Ecology Diet and Probiotics

Last week, I went to the free Super Charge Your Health Class at Soothe Your Soul in Hermosa Beach.  This seminar is given once or twice a month at the store.  The headline on the email advertising the class said that it would be about leaky gut and other digestive issues.  I had been concerned that I had seriously upset my gut biology and metabolism with the Master Cleanse a couple of years ago, so I was interested in what Rena Joy at Soothe Your Soul would have to say.

The class focused on healing the gut by populating it with helpful organisms to correct dysbiosis.  The presentation was primarily based on the book, The Body Ecology Diet: Recovering Your Health and Rebuilding Your Immunity, by Donna Gates and Linda Schatz.  The plan uses probiotic products such as cultured vegetables and young coconut water kefir to boost populations of helpful organisms.  Food combining strategies promote optimal digestion.  Troublesome foods are eliminated from the diet at least until the digestive system is stronger.

In the book, Donna Gates said that kefir was the most beneficial of the probiotic foods.  The mix of organisms is different than yogurt, or at least it’s supposed to be.  Kefir culture includes a friendly yeast that is not in yogurt.  The only commercial kefir recommended in the book is the plain unsweetened version made by Helios Nutrition.

You can learn more about the Body Ecology Diet at the Body Ecology website.  There are testimonials for digestive problems, chronic fatigue, autoimmune disorders, allergies, autism, weight loss, and more.  You can take the Candida Quiz to determine if candida overgrowth might be a problem for you.

If you decide that you want to try the Body Ecology Diet, there’s a Quick Start Guide you can use to get you started.

Rena Joy of Soothe Your Soul taught us how to make kefir with young coconut water.  Coconut water kefir is great for the early stages of probiotic recovery when dairy is not well tolerated.  To make the kefir, you will need:

1 quart Young Thai Coconut Water
6 half pint jars, 8 oz., with lids
1 packet Body Ecology Kefir Starter
2 scoops Body Ecology Eco Bloom
6 capsules Udo’s Super 8 Hi-Potency Probiotic

  1. Warm the coconut water to 90 degrees (warm to touch).
  2. Distribute the dry ingredients among the jars, starting with the Kefir Starter. Open the probiotic capsules and dump the contents into the jars.
  3. Distribute the coconut water among the jars and stir to mix.
  4. Put the lids on the jars.
  5. Let sit at room temperature for 2 to 4.5 days.  Refrigerate any remaining kefir after that time.  The probiotics will weaken after refrigeration.
  6. Start consuming after 1.5 to 2 days.

One quarter cup of kefir can be used in place of the Kefir Starter to culture a new batch.  Reculturing with kefir can be done up to seven times. Do NOT use kefir that has been refrigerated to start a new batch since refrigeration inactivates the cultures.

Soothe Your Soul sells all supplies for the coconut water kefir except the jars.  The jars can be found at suppliers such as Smart & Final, OSH Hardware Stores, and Ace Hardware Stores.

The Body Ecology Kefir Starter contains

  • Lactococcus lactis subsp. lactis
  • Lactococcus lactis subsp. cremoris
  • Lactococcus lactis subsp. diacetylactis
  • Leuconostoc mesenteroides subsp. cremoris
  • Lactobacillus kefyr (thermophilic)
  • Saccaromyces unisporus
  • Kluyveromyces marxianus

Udo’s Super 8 Hi-Potency Probiotic contains

  • Lactobacillus acidophilus
  • Lactobacillus rhamnosus
  • Streptococcus thermophilus
  • Lactobacillus plantarum
  • Bifidobacterium bifidum
  • Bifidobacterium longum
  • Lactobacillus bulgaricus
  • Lactobacillus salivarius

Helios Nutrition kefir contains

  • Lactobacillus kefyr
  • Lactococcus lactis
  • Lactococcus cremoris
  • Lactococcus diacetylactis
  • Leuconostoc cremoris
  • Candida kefyr
  • Saccharomyces unisporous

Baking Bread

I was inspired by the information about the Loetschental Valley to try making my own bread from freshly ground flour.  Dr. Price recommended that each city should have its own mill to provide freshly ground flour to bakeries.  Since that isn’t likely to happen any time soon, I will have to grind my own.  Fortunately, I already have a KGM Grain-Mill Attachment for my KitchenAid Stand Mixer.  The mixer is also capable of kneading small amounts of dough, so I am all set with my equipment, at least for now.  I understand from reviews that if I continue to grind grain or knead 100% whole grain dough with my current mixer, I will kill it within a couple of years.

Some time ago, I bought No More Bricks! Successful Whole Grain Bread Made Quick & Easy by Lori Viets.  The author has a website at BreadClass.com where she also offers a video class.  I bought the book during my vegan phase, but I never made any bread using that information up until now.  I was intrigued by the title because when I was young, my mother tried making bread from home-ground flour.  It turned out very dense.  We called it “brick bread.”  I wanted to avoid the same outcome.  So I pulled out the book yesterday and read it.  Not only does the author claim that you can make 100% whole grain bread that isn’t a brick, but you can do it in 90 minutes.  Wow!  Even people with fulltime jobs have enough time for that, if that were true.  My own batch of two loaves took three and a half hours from the beginning of grinding until the loaves came out of the oven.  I bought the grain at Whole Foods Market from their bulk department.  They have an amazing selection of grains to choose from.  Whole Foods Market is a good source for an occasional baker, but someone who bakes bread often will want to find a source that can supply larger quantities.  I found a one-pound bag Saf-Instant yeast at Smart & Final for only $3.59.  That will make a lot of bread.  I was pleased with the results of my first attempt.  The loaves were definitely not bricks!  I recommend the book.

The author recommends using a Nutrimill Home Grain Mill and a Bosch Universal Plus Kitchen Machine.  There are people who have been using Bosch machines for kneading dough for 20 years with no problems.  The old model had an average life of 17 years.  The newer model is rated for twice the life.  When my KitchenAid fails, that is what I will get.  Cookie Paddles with Metal Whip Drive, Universal Slicer Shredder Attachment, and a Blender can be purchased for the Bosch machine, making it a truly versatile appliance.

There’s a chapter in the book about why it is important to grind one’s own flour.  To begin with, white flour should be avoided because so much nutrition has been removed from it that legally it must be enriched with four vitamins and iron.  There are some 30 different known nutrients in whole grain wheat, so that means a great deal of nutrition has been lost in white flour.  Buying whole grain flour at the store is not a good option, either.  Whole grain flour loses much of its nutrition quickly after grinding.  Plus, it also spoils quickly.  Whole grain flour should be kept refrigerated after grinding, but when was the last time you saw bags of flour in the refrigerator section at the supermarket?  If that were not enough to dissuade you, whole grain flour sold in the store isn’t as whole as you might think.  Many manufactures simply add enough bran and germ back into white flour to make it brown.  Manufacturers also put additives into the flour, and many of these do not even need to be listed on the ingredients label because they are considered standard.  The only way to know for sure that you are getting true unadulterated whole grain flour with its complete nutrition is to grind it yourself.

Cream in my coffee

Coffee with CreamI have found lately that putting cream or unsalted butter in my coffee or tea can really shut down my appetite, so much so that I have decided to reduce the butter I use with my morning egg.

Of course, I want to get the best fats in my diet.  Pasture-fed dairy has more omega-3 fat and less omega-6 fat.  The more the cow’s diet depends on pasture, the better the balance of these fats.  When pasture comprises a cow’s entire diet, the ratio can be 1:1.  Pasture-fed dairy is also a good source of Conjugated Linoleic Acid (CLA).  Milk from a pastured cow has up to five times more CLA than milk from a grain-fed cow.  CLA may be one of our most potent defenses against cancer.  CLA has also proven useful for weight loss.  Full-fat dairy products from pasture-raised sources have also proven useful for preventing heart disease.

I like Organic Valley pasture-raised heavy whipping cream.  When I go for butter, I use Humboldt Creamery unsalted organic pasture-based butter.  I don’t know how much of their feed is pasture, but they are both readily available at my local Sprouts Farmers Market for a reasonable price.  That makes them easy to buy.

I got the idea for putting butter in my coffee from Dave Asprey on his blog, The Bulletproof Executive.  He calls it Bulletproof Coffee.  He got the idea while traveling in Tibet.  There, he had a cup of yak butter tea.  I tried Bulletproof Coffee myself one Saturday morning for breakfast.  I didn’t need to eat anything else.  It pretty much shut down my appetite.  By the time we went out to lunch, I still really wasn’t all that hungry.  I got something light that day.  The downside of making coffee or tea this way is that it involves a blender.  That makes it a bit fussy.  Also, commenters on the blog say that butter can separate out of the coffee fairly quickly.

In an interesting aside, the Modernist Cuisine team found that coffee with cream cools about 20% more slowly than plain black coffee.

References:
Recipe: How to Make Your Coffee Bulletproof
Eat Wild – Super Natural Milk

Is sugar toxic?

60 Minutes aired an episode last night asking, “Is sugar toxic?” I set the DVR to record it earlier this week in case I missed it when I saw that the topic would be sugar. It’s interesting that Dr. Lustig tagged out fructose specifically. Glucose can be problematic, too, if one consumes too much of it. Dr. Lustig pointed out that most doctors don’t know that sugar can raise the very worst type of cholesterol, the small dense LDL.

There’s also the related article on 60 Minutes Overtime, Sugar and kids: The toxic truth.

Other YouTube presentations on sugar by Robert Lustig: Search Results.

Kale chips

I finally got around to making kale chips.  Wow!  I should have done it sooner!  Even hubby liked them, and he’s not big on eating veggies at all.  I couldn’t remember how much time to cook them, so I looked up a recipe online.  I found a recipe for Crispy Kale “Chips” on the Food Network page.  It even has a video.  Be careful with the time.  Some of my chips were a bit overdone.  I wanted to spray on the oil, but I didn’t want to use Pam because I didn’t want any chemicals in the oil.  I wanted just plain extra virgin olive oil.  So I bought an RSVP Endurance Oil Mister.  Very nice!  You pump air into it, and then it works just like an aerosol can.

Ingredients

1 head kale, washed and thoroughly dried
2 tablespoons olive oil
Sea salt, for sprinkling

Directions

Preheat the oven to 275 degrees F.

Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.