Tag Archives: Weston A. Price Foundation

Healthy Household: Precocious Puberty, Menstruation and Garbage

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My eldest daughter started her period earlier last year. She was 11. When I was a girl menstruation usually started at 13 or 14. My mother said it was normal, in her time, for girls to be 15 or 16. It’s becoming more evident to me that each generation is seeing a decrease in the age of sexual maturation.

There is a lot of speculation out there about why girls are sexually developing earlier.? For more information about precocious puberty and how you can protect your girls, please read this essay by the Weston A Price Foundation called Teens Before Their Time. Here is another essay from mercola.com called Puberty Before Age 10: A New “Normal”? Sorry, for the creepy picture.

When I was a girl there was very little discussion about menstruation. My mother almost wordlessly gave me a belt and some massive pads that I was somehow to get between my legs. I felt alone and scared sitting in the bathroom trying to figure out how to make all this strange equipment work. I quickly converted over to tampons with applicators. When they become available, I switched over to tampons without applicators.

I was an adult before I even thought about menstruation and its impact on the environment. No one pointed out to me the mountain of garbage I would produce in forty years of menstruating. So I started using sea sponges. Later, I got one of the first rubber menstrual cups called The Keeper. I loved the idea of a menstrual cup but the first generation of these devices didn’t work very well and I found the cup often leaked.

Presently, I use a Diva Cup which has these tiny holes in the top of the device that seems to equalize pressure making the cup practically leak-proof. I know silicon is considered very safe but I have still wondered if I am saving the environment at the price of my long-term health. I just don’t know the long-term consequences of using a silicon device in my vagina. I have to just “trust” that the manufacturer will use the safest materials possible and not to cheap-out on materials to better corporate profits.

diva-cup-2

Here is the Diva Cup. I have used this type of menstrual cup for about five years. Before that I used The Keeper and sea sponges.

I want to be able to suggest something safe and environmentally sane for my daughter but I know she would not want a menstrual cup. The idea of tampons terrifies her right now. Maybe in a few years that will change but right now my daughter needs some 100% organic cotton rags. I know she will be uncomfortable washing her rags because she has a fear of blood. I will wash them for her until she can handle the job herself. Some people might think washing my daughter’s rags goes way beyond the call of duty for a mother. But I want my daughter to see her monthly bleed as something clean, natural and healthy. I don’t want her to see her bleed as some dirty thing that should be hidden and never talked about. My actions will speak louder than any lecture.

gladrags-day-pad

These are the Gladrags day pad in 100% organic cotton. You can use one or two inserts depending on flow.

Later, I will teach her to monitor and understand her cycles. I will teach her how to use the fertility awareness method as outlined in Katie Singer’s book The Garden of Fertility. I will teach her about birth control methods that will help protect her from sexually transmitted diseases and avoid an unplanned conception. I want my daughter to love and understand the mystery of her body. I want her to know she can always come to me and talk about anything.

pail-mesh-bag

Use a food grade plastic pail for soaking. Mesh bags are great for not losing your pads in the washing machine. Hang your pads out to dry in the sun for freshness and whitening.

If you like to garden and would like to close the circle, pour the water used for soaking the rags on your plants. The blood from the menstrual cup can be watered down and used to nourish plants. Why buy blood meal when you have menstruating women in the household? For people who like to sew, here is a Cloth Pad Tutorial. I was so impressed that they recycled old pajamas for the rags. I would love to have these people for neighbors. My girls would never feel like they don’t fit in. My patient has taken Finasteride, but never side effects. Even during her pregnancy. The pain disappeared 4 times a day, for 5 days and after one or two tablets. After about 2 weeks she usually gets a relapse, but with an extra cure, she is rid of her bladder infection again. We already had Monuril, easier to use but not as effective.

Homemade Rag Soak
Here is a simple soak for reusable menstrual pads. You will need a food grade plastic pail with a lid. I keep the ingredients under the bathroom sink for easy use.

2tsp soap flakes
1tsp borax
1tsp washing soda
1 food grade plastic pail with lid
1 teaspoon for measuring

Add the soap flakes, borax and washing soda to the bottom of the pail. Add enough cold water to half fill the pail. After using the pad, place in the soaking solution overnight. In the morning, wash out the pads with fresh cold water and hang to dry. A mesh bag is useful if you want to machine wash your pads at the end of your period. One of the best whiteners is fresh air and sun. If possible, hang your pads out to dry in the sun for freshness and natural whitening.

For more recipes please see Healthy Household: Staying Clean Safely and Saving Money.

New GMO Documentary: Free Streaming This Week ONLY

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genetic-roulette

Jeffrey Smith has written extensively about the subject of genetically modified organisms (GMO). This is just one of his books called Genetic Roulette.

I have just received this news from the Weston A Price Foundation that Jeffrey Smith of the Institute for Responsible Technology has just released a new GMO Documentary called Genetic Roulette: The Gamble of Our Lives. If you would like to learn more about genetically modified organisms please see Genetic Roulette. It will be streamed for FREE for until September 22, 2012:
www.geneticroulettemovie.com

Traditional Sodas and Water Kefir

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erika-water-kefir

Here is Erika trying her sweet cherry flavored water kefir soda. It's hard to believe she was once a sickly child. She is also on the SCD/GAPS or modified paleo diet.

Traditional sodas are a wonderful beverage during hot summer days. They seem to hydrate better than water and that sour taste is so refreshing on a hot day.

Traditional sodas could be made for the hot days in Kamloops. If you have never tasted a traditional fermented soda, you are not alone. I had my first fermented drink only five years ago. I didn’t know what I was missing. I have been a committed drinker ever since.

If you would like to get your hands on some FREE culture please see I got culture! If you would like to learn more about the history and practice of fermentation please read Charles Eisenstein’s essay called Old-Fashioned, Healthy, Lacto-Fermented Soft Drinks.

Last week I had the great pleasure of meeting Mira Siemiatkowski. She was looking for some dairy kefir grains. Mira asked me if I would be interested in water kefir grains. I told her I had tried water kefir before but I wasn’t that fond of the yeasty flavor and actually preferred lacto-fermented beverages. Mira told me she had worked out a process that avoided the yeasty flavor of some water kefir sodas.

When Mira came up to get her dairy kefir grains she brought a sample of water kefir soda. Erika and I tried it. It was delicious and did not have that nasty yeasty flavor. Erika was so excited and wanted to make soda herself. This is the method Mira taught Erika. Erika really likes fermenting and has been enjoying traditional sodas all week.

Note about Equipment and Ingredients
Mira warned never use any metal utensils that could come in contact with your water kefir. Apparently, the culture does not like any metals. Fermentation is the only time you will ever see me using sugar. It is reported that all the sugars are consumed by the fermentation process.

Water kefir is a live culture. Use organic or un-sprayed produce and filter water without chloride or your culture may die from the pesticides or the anti-bacterial properties in chlorinated water.

Equipment
two 2L mason jars
cheesecloth
paper towel
rubber bands

Ingredients for Kefir Grain Jar
water kefir grains
3/4c organic sucanat, rapadura or white sugar
filtered water
whole organic lemon, peeled and squeezed
two organic dried apricots, peaches or prunes
Place the water kefir grains in the 2L mason jar. Heat up a pot with 2-3c of water and dissolve the sugar in the water. Add more water until you get to about 1.5L in volume. Add ice if the sugar solution is warmer than room temperature. Pour the sugar solution into the mason jar with the water kefir grains. Add two pieces of dried fruit and one whole peeled lemon. Give the whole lemon a good squeeze to release the juices before adding to the sugar solution. Cover the jar top with a paper towel or cheesecloth and secure with a rubber band. Sit the jar in a warm place for 24 hours.

Ingredients for Fruit Flavoring Jar
2-3c fresh or frozen organic fruit of your choice: sour cherries, sweet cherries, raspberries, strawberries, blackberries, blueberries, plums, grapes, peaches or apricots.
After the first 24 hour fermentation, transfer the fermented solution to the second 2L jar. Use the cheesecloth to catch all the kefir grains. After you have transferred the fermented solution to the second jar, add 2-3c of fresh or frozen organic fruit of your choice. If you are using fresh fruit, give the fruit a good squeeze to release juices into the fermenting solution. Different fruits will give different flavors to the soda. Let the fruit ferment in the solution for another 24 hours. At the end of the 24 hours use the cheesecloth to strain out the fermented fruit. Compost the fermented fruit or give it to your livestock. Don’t over ferment your soda. That is where the yeasty flavor comes from. Refrigerate the water kefir soda. It is ready to drink.

Keeping the Fermentation Process Going and Taking a Break
As soon as you pour off the fermented solution from the water kefir grains, you need to continually feed your culture. If you want to take a break from making water kefir, feed your culture by adding more sugar solution and then place the jar into the fridge. It will last for weeks with only one feeding under cold temperatures. Remember to give away your extra kefir grains to friends and family.

flavored-grains-kefir

The jar on the right is the first 24 hour fermentation with the water kefir grains and sugar solution. The jar on the left is the second fermentation of the filtered fermented solution with added fruit. There will be a secondary fermentation of the fruit.

Call to Action: Canadians Wanting Raw Milk Legalized

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Never doubt that a small group of thoughtful, committed citizens can change the world; indeed, it?s the only thing that ever has.
Margaret Mead

I have just received this Call to Action from Margo McIntosh, Weston A Price Foundation leader for Wilmot, Wellesley and Wellington, ON. If you would like to sign the petition, we will have a copy at GO BOX Storage. Please come in person to sign the petition if you would like to see raw milk legalized in Canada.

Your help is needed to support the efforts of a new working group of raw milk consumers across Canada.?We are the Canadian Consumer Raw Milk Advocacy Group and our website is www.rawmilkconsumer.ca.

ACTION TO TAKE
We have a petition that will be presented in the House of Commons in the fall of 2012.?You can help by circulating this petition through social media, in your health food stores, to your contact lists and through your chapter members.?You can also collect signatures for us at health shows, farmers markets, etc.?Any way that you can help will be appreciated.? Even if all that is on your petition is your signature, we want you to mail it! The petition must be hand signed and the originals presented to the House in order for it to be taken seriously.?The petition link is on the front page of the website.

ACTIVITIES
We are working on an education package for Members of Parliament both Federal and Provincial. A photocopy of the petition signatures will be part of that package.

It is imperative that we collect a significant number of signatures for this endeavor and we are counting on WAPF Chapter Leaders and members to help us make a difference in Canada.?Working together as a countrywide effort instead of little pockets of well intentioned people will bring better results.

This effort is not limited to the collection of petition signatures.?Our information package will be sent electronically to every MPP and MP in the country.?For this we are recruiting people from each province to help us with both the distribution and the follow-up after a few weeks.? This will all happen in the fall.?We will be need at least one person in every province to coordinate the efforts for their province with our help.?My hope is that one WAPF Chapter from each province will take this on as a project, work together and help to make change happen. If your chapter wants to do this please have someone designated to join our working group so that you are kept in the know. If you are interested in this please contact me at margo@balanceyourapple.com or margo@healthharmonybalance.com and I will put you on a list to be kept informed.

For the Quebec Chapter Leaders and members, I was contacted by Bobby Gregoire from Slow Food Montreal.?He can be contacted at info@slowfoodmontreal.com.?Bobby helped me when we were organizing the rallies across the country for Michael Schmidt last November.?His group is taking volunteers to do what sounds like exactly the same thing our group is doing and we will be collaborating on this.? We were going to have our website translated into French but will instead link to theirs when it is done.?If you are in Quebec and would like to help out on a provincial level, please contact him.?Please watch our website for that update when it is available.?If you collect signatures for us in Quebec please send them to the address on the petition so they can be used at the Federal level.?I feel that we will enlist the help of more French speaking people outside of Quebec as well if we link to a Quebec group and website that is working in collaboration with us and the same for them with English speaking people inside Quebec.

Thank you everyone! Lets work together to create change in Canada!

Margo McIntosh, RHN, RNCP, CGP
Registered Nutritional Consulting Practitioner
WAPF Chapter Leader: Wilmot, Wellesley and Wellington, ON

Salted Pork Belly

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salted-pork-belly

Salted pork bellies are a simple substitute for bacon. It lacks bacon's pink color but also the unhealthy chemicals. It's good to know what's in your food.

For people on the Specific Carbohydrate Diet or GAPS, finding bacon that is safe to eat is very difficult. Almost all commercial bacon has sugar and chemicals restricted on the SCD/GAPS. Salted pork bellies are a very simple solution for making a bacon-like substitute. This recipe does not require smoking, just a bit of time in the fridge.

1-2tsp sea salt, freshly ground
1 pound pastured pork belly
3T organic raw cider vinegar (optional)

Cut the belly slab into about four inch sections. Put the sections of pork belly in a glass container. For every pound of pork belly, rub on 1-2tsp sea salt. You will have to experiment with the amount of salt to use, but saltier is better. Cover and store in the fridge for at least 24-48 hours.

The salted pork belly will easily last a week or longer in the fridge. When ready to cook, cut the section you want to cook into 1/4 inch slices. Keep the other sections in the brine; liquid will naturally come out of the meat.

Place the slices into a cast iron fry pan and cook until well browned. Salted pork belly will not have bacon’s pink color but will taste almost the same. You can even salt after cooking, if desired. Remember to save the fat to use for frying. Lard from pastured hogs is a good source of vitamin D.

Just a note about the optional cider vinegar. In my experience, adding vinegar to the salted pork reduces how long it will last in the fridge. I have had mold grow after a week, something that doesn’t happen with just sea salt. If you do add cider vinegar, cook the salted pork at a lower temperature to avoid burning.

You might be wondering why I add cider vinegar with all these down sides. I read a Weston A Price Foundation article called How Does Pork Prepared in Various Ways Affect the Blood? This is a very controversial article. Some WAPF members question the science in the article, but if you have trouble digesting pork protein, you could try this technique and see if pork becomes more digestible for you. Also, this technique works on the pork protein, not the pork fat. Marinating overnight cuts of pork with more protein will work better than pork belly, which is mostly fat. Also, short marination avoids potential mold problems.

salted-pork-belly

Here is the salted pork belly after frying. It doesn't look exactly like bacon but it tastes like bacon. Remember to save the fat and use it in frying. Pastured hog lard is a good source of vitamin D.