Key Nutrients During Pregnancy
However, without knowing the exact toxin in the grains causing severe tooth decay, and without specifically testing each particular store-bought food, it is not possible to say for sure whether any whole grain foods from the store will keep your teeth safe from decay. Juicing celery will help with reducing water weight after pregnancy, and so with the herbal tincture celery seed. Aim to eat them along with a variety of other whole grains whole corn, rice, quinoa, wheat and barley to up your dose of a slew of baby-building vitamins and minerals. Thank you sooo much and good luck with your efforts.. It has been shown to be unsafe to the fetus due to high amounts of retinol. There are many examples of time-consuming and energy-intensive traditional grain processing methods. Blend yogurt with fruit into smoothies, layer with granola in a breakfast parfait, substitute for sour cream or mayo in sandwich fillings, dips and salad dressings, or simply spoon it out of the carton.
My son also tested D deficient, so we are now supplementing with an additional IU of D3. We also had 3 days in a row of sun! His D level was fine. I too have just had a vitamin d test done that shows that taking FCLO is not enough to raise or maintain vitamin d levels. I should have realised then that I had a problem. I was on a high dosage Vitamin D shot of about , IU once every 3 months. But 6 months later my D3 levels had dropped from 70nmol to 36nmol!
It was just not working out for me. So I went back to my GP prescribed D3 shots now and doing better. I had the EBV virus last year, so I really have to make sure my D3 and immunity are really good all the time. I think the FCLO has other potent benefits that I can really help my immunity status and frequent fatigue attacks. Also I am planning to have a baby very soon. This may in part explain why some of my patients are still vitamin D deficient in spite of taking up to 1 tsp.
FCLO has primarily D2. My vitamin D levels never climbed above 30 with the fermented cod liver oil. The June test was The other was an email that was forwarded to me from a different individual who wanted to remain anonymous.
I will be posting screen grabs of those soon…. It made no sense because I was drinking raw milk, eating pastured eggs, lots of pastured butter, etc. I myself took FCLO but had to stop due to it making me sick. I continued to give it to my children for years. This recent article details the timeline and has links to all of the reports. Since about I had stomach problems. Gas and bloating and it was painful.
I thought it must be dairy, so I went off dairy and it was still there. I basically just lived with it. Well earlier this year it just kept getting worse to the point where I was in so much pain and on more than one occasion I ended up vomiting.
I have been off the FCLO for three months now and all of my stomach issues are gone. I also had problems with my teeth, they seemed to be translucent and not absorbing calcium. I believe you should err on the side of caution and at least post a warning on the page that has Green Pasture products. I have to say my Vit D levels were great 87 and Vit B levels also before starting any of the supplements recommended by the ND. Now Vit D levels are 50 and Vit B levels were ! Fermented cod liver oil led me to hemorrhage after giving birth.
All was good — they got it under control quickly. But, I would listen to your midwife. I lost almost all my hair, have been taking as much as 2 tsp a day intermittently since they first started making it. I thought all this was partly because I wasn't consistent enough taking the oil. I thought it was the most important supplement I could take, all the while trying to figure out what toxin I was continuing to expose myself to.
That is how brainwashed I was. I stepped down as chapter leader this week. You are doing a great job to keep it out there! Oh and hair is starting to come back. It has been about 8 weeks since Kaaylas report and hair cycle takes 6 weeks, but due to the follicle damage for years, I expect it to be very slow.
So far so good! C reactive protein This is an inflammation marker that should be less than 3 and a high number indicates you have a much higher risk of death. Drs thought I had lupus but I tested negative. Trying to figure out why C reactive protein so high.
My c-reactive levels are finally dropping after being over 4 for at least 6 years. I've been taking fclo in varying amounts as long as Green Pastures was selling it. I never linked my inflammation to the cod liver oil until all this started.
I stopped immediately in August and tested the end of Sept. The crp dropped below 4. Then I tested in Oct and it was in the normal range below 3. This is the first normal crp reading I've had in years. It's making me sick to think about what the chronic inflammation has done.
The highest was 6. My hsCRP, the one for cardiac, went very high I had been dealing with an autoimmune disease flare do had doubled down on fclo. I was borderline diabetic, sites in my mouth and down my throat, and inflammation markers through the roof.
I'm not totally blaming the fclo, because I'm not cured since being off of it, but I don't think it helped! My crp came down from 63 to 45 in the 6 months since I have been off it. Foods can indeed be responsible for causing such issues. I would advise all consumers to monitor their blood for lipid peroxides, inflammatory markers, and vitamin D level. I worry about all the children taking cod liver oil if indeed there is a rancidity problem. You may not see any effect in their health now, but it is not wise for them to have their blood vessels exposed to any rancid oils potentially found in cod liver oil.
My omega 3 index was low recently, despite a well-balanced diet and nearly a decade of FCLO. This could explain my recent blood results that showed transfat. There should have been NO reason for me having transfat in my blood.
I was taking FCLO a couple of years ago. A cholesterol test came back with very high levels of oxidised LDL. My husband who was taking OmegaRx has very low levels, as our diets are very similar and our cholesterol profile was also similar it made me question the FCLO and I decided to stop taking it. I dont know if it caused it however, I dont want to take the chance.
Before taking FCLO my blood pressure always ran on the low side. My a1c is down from 6. I started fclo in April of Merideth Esh Cheeseslave Facebook. Did GAPS for way more than 2 years. I have been on WAPF diet for 8 years. Took GPP infused for about 8 years but not high dosesl. My blood work showed I had inflammation in my body. My acupuncturist from Korea thinks it will take three months to get rancid oil if it is rancid oil out of my body at the cellular level. I will follow up with bloodwork again at end of Nov or early Dec.
Still eating good fats, lard I render myself from a trusted local producer, bone broths I make myself from trusted local producer, organic fruits and vegetables. So I am hopeful that my bloodwork will improve. Ended up with a hysterectomy 4 months ago due to ovarian cysts and nodules. My third pregnancy was by far my healthiest. WAPF diet, minus most grains. I felt awesome the entire time. Also had my first drug free birth! This baby now 1yr is by far the my sickest.
He's up every few hrs at night — itchy and uncomfortable. I've postulated about various potential causes but am curious if FCLO could have been a player in all this.
Would love to know if anyone else has experienced anything like this… — Sarah Brenia Tosick Cheeseslave Facebook. I tried putting it on my skin, on my leg and I got terrible rash that lasted a few days. I thought it was just me, that I am very sensitive. Unfortunately, I gave my son capsules for a couple of months and now when I think of it, he was the sickest that year- fevers, colds…. Last year I didn't give him any as it was too expensive and he didn't miss school much.
Severe fatigue and worsening food allergies all occurred while I was taking fclo. I was taking tsp per day at times, and than sporadically in the last year.
I suffer from Lupus and MCS multiple chemical sensitivities. For me, the worst is rancid oils and my symptoms are quite consistent-swollen lips, blurry vision and acute respiratory distress. As I struggled with increasing symptoms, I systematically removed all oils from my diet except coconut oil and butter.
When I came across Dr. Within 2 days my symptoms disappeared and haven't returned. Anecdotal, yes, but strong enough to convince me.
I am finding this very interesting. While pregnant with my son I took fermented cod liver oil it was a stretch for our budget. After birth he devoted a bright red rash. I tried everythig to get rid of it. Finally I ran out of fclo and he slowly got better. I never thought it could be the fclo. Sarah Oesch Vega Cheeseslave Facebook.
I would take my dose at night and within minutes, I would start sneezing and itching so bad that I had to take a Benadryl to calm my body down and sleep. This is not faulting the FCLO, as my body was obviously in a state of distress. However, because of that response, my ND advised me to take Nordic Naturals cod liver oil…not fermented.
I also take a liquid Vitamin D supplement and eat real butter. Since making the switch, I have felt much better! I will stop that immediately. Interested to see how this turns out. If it was just one of us in the family, I could see blaming it on a food intolerance cropping up. But the fact that all 3 of us were having an adverse reaction told me all I needed to know. I DO wish I had seen some of the health transformations that I hear from others, but the FCLO we take diligently each morning along with the butter oil is one of those things we do because it must be good for us— not because we can tell any difference.
In fact, in the same time period that we started these I have battled leaky gut, and hormone imbalance.
I too will wait for more info before deciding though. Thank you so much for posting the story about girl with exacerbated eczema. My dermatologist discovered it, and it was mostly gone in 8 weeks. I suffered with it for over 7 months… continuing to eat my daily dose of FCLO… thinking it would help me.
The itch was unbearable. Once I was off of it, my extra 35 pounds just slid off me!!!! All that inflammation was making me fat and ugly! I believe brain fog is the term. After I stopped taking it the unflavored capsules this cleared up. But the Rosita product is much easier to take with no side efffects.
Before we took it, I would give my son regular cod liver oil. He almost never got sick. When we switched to the FCLO, both of my children started to get sick several times a year. My son has not been sick one time this year, and my daughter has been sick once. It may just be a coincidence, but I do think it has something to do with the CLO, and this was even before these reports came out. I believe the FCLO helps to give me migraines.
I cannot be sure though. In July , I started with eczema on my face, it continued to spread and worsen. I tried many different things to try to fix it, topically and dietary.
Nothing worked and it only got worse and more inflamed. I was feeling pretty frustrated and miserable. It has been a bit over 2 months now and my face is most of the way cleared up! So glad this was brought to my attention because I would have never suspected the FCLO since according to all the natural health gurus this was the number one best thing for our health.
Testing during that time showed by vitamin D level to be 18! Shortly after that I entered an autoimmune hell that I have been slowly clawing my way out of. I haven't been taking FCLO for a year and a half now, and had been feeling better. Just recently right before this report , I started taking a vitamin D3 supplement and felt so much stronger.
This report made me just sick with anger and worry about whether it has all been this simple — and what the hell I did to myself. Other than a few mild allergies, I was really healthy before all of this. Our family also got colds constantly. It seemed like we were always sick. We just assumed it was because the kids had started school and so they were bringing everything home.
But now that we aren't taking it, we don't get sick very often any more. I had a horrible reaction when I took it. My heart raced, I got dizzy, chest got tight, I was flushed and sweaty. I had to crawl to my bed to lay down. I didn't have my phone so I couldn't call for help. It took awhile to have the really bad reaction. I didn't realize you could have a reaction so I didn't put it together right away. It was horrible though. So we gave up.
I never was consistent taking FCLO daily. And if sickness coming on I would for sure take and even up the dosage. But now the light went on. I always got this very irritating rash on the inner side of both of my wrists. Itched like the dickens and no matter what I used to put on it to try and sooth it, it would not stop or go away. I also would have a rash come an go in my inner thighs and the upper outer thigh areas. And now I've not taken FCLO for probably 4 — 5 months and poured the last of what was left in the bottle when Kaayla's report came out.
Since not taking it that rash in all areas is gone and has never come back. There was nothing else in my diet I could even point too, too have caused me to have a rash.
I never made the connection till tonight reading your post. I faced a myriad of health issues after my daughter was born, having taken this during the pregnancy. It wasn't until your post the other day that I started wondering if I have been a victim. I was super healthy prior to pregnancy, no issues during, and suddenly being diagnosed with inflammatory arthritis, advised to start taking RA drugs?!
Super low vitamin d? Fortunately I stopped taking it months ago during my second pregnancy and so far my symptoms remain steady which is good, was afraid of another flare up. My son is healthy and fine but he did develop a skin rash which he still has he's 18 months now. I took him off it two weeks ago after I read all of your posts.
Will be interesting to see if his skin issues clear up. The extreme sores started two months after starting fclo. I'm talking on my tongue, mouth, and throat. I could hardly drink water. I do have crohns disease so all this CAN happen on its own, but never have I had a worse flare.
I lost 40 lbs in two months I'm already thin. I felt like I was dying. Again, could be flare, but I'm much better now! I'm back to crossfit and living my life. Not in the bathroom ten to twenty times a day throwing up and having diarrhea: My daughter will be a year this week and it took a long time for me to feel somewhat ok. I did take FCLO during most of my pregnancy. I have read a lot about hormone imbalances setting off RA symptoms postpartum and I have a history of psoriasis on my scalp and keratasis pilaris on my upper arms that would be considered autoimmune, so I just figured it was something I was predisposed to.
Of course there is no way of knowing if FCLO added to my health troubles, but I did stop taking it shortly after the birth. The reason I stopped was because my holistic chiro had me on ! It took a long while for me to not have to take that amount, but my symptoms have finally abated, although I still will get a flare from time to time.
I never went back to FCLO. I did give my daughter some when she started doing solids in an egg yolk. She promptly threw it up. That's when I threw out the remaining capsules. I also had to be really careful about what I ate for months postpartum to combat inflammation.
But there were also times that I felt so terrible that I would eat whatever was available and quick. It felt like a no win for a long while. I do know we won't be buying anymore though. I also am pregnant again and am hoping for a much better postpartum this time.
I made myself take fclo in my last pregnancy and my daughter was born with three holes in her heart. I'm so grateful I stopped taking it before the second trimester.
Can't imagine how much worse things may have been. I'd purchased two bottle of fclo. We only made it through one bottle before I went back to my Carlsons. It gave me awful burps and made me feel bad. Only taking it for about two weeks probably didn't do too much damage. When taking fclo about two years ago, I had burning in the throat, nausea and I though to myself that it tastes like it's rancid.
I tried the cinnamon tingle FCLO and it gave me stomach cramps in diarrhea. I have never been able to tolerate FCLO. I was told by friends, who got great results, to get the HVBO so I could get better absorption but even that did not help. I have a history of autoimmune issues, bowel issues, hypothyroidism, chronic fatigue, etc. What this means is my toxic load is through the roof so as you stated above, I cannot handle the fat metabolism and stress on my gut.
I have long been a member of the Weston Price Foundation, and have closely followed Dr. For many years my family consumed a daily dose of fermented fish oil, but about four years ago, I found that I could no longer stomach this oil.
It made me sick! When I switched to regular fish oil, from a very dependable source, I was fine. Maybe there is some truth to Dr. Healthy Home Economist comment. I have noticed that there have been more complaints of constipation on the wapf formula in the last several years and this is something that I have actually discussed with Sally—she said that this used to not be an issue.
Could the change in the recommended clo be the reason? All I have to say is that my husband and I took this product for the first time this AM.
Incredible burning of the throat for an hour. Nausea, and a feeling of general illness. In rice-eating countries across the globe, rice is rarely consumed in its brown form, with the whole bran.
In a quest to find the most ancient and traditional preparation methods, I found several accounts of partially polished rice. Rice is traditionally stored in its husk, and then fresh pounded before cooking.
How much bran is removed in traditional brown rice preparation seems to be dependent on the type of rice, and the other foods available in the diet.
Ancient rice preparation included low tech milling, such as tumbling the rice with stones to remove a significant portion of bran and germ from the rice. However, some portion of the bran and germ remain. That exact amount of bran to be removed will depend on how long the rice is fermented and the specific type of rice used.
Milled rice has usually a little bit of germ, while polished rice has no germ. Rancid rice has a bitter aftertaste. Several nutrient absorption studies have shown that brown rice consumption does not lead to more nutrient absorption than consuming rice with the bran removed. One specific study compared brown rice with milled rice rice without most of the bran and germ, but not polished totally white.
Even though the brown rice contained more nutrients, there was no difference in nutrient absorption between the two. This seeming contradiction could be explained by the phytic acid and other anti-nutrients present in the rice. One study showed that the anti-iron phytate levels in the rice were disabled by the vitamin C in collard greens.
In rice-eating cultures, rice is stored in the husk or stored as white rice because it goes rancid quickly or is eaten by insects and rodents otherwise. It is very difficult to find brown rice in the majority of rice-eating populations across the world. Rice toxins are neutralized in rice-based diets by sour fruits high in vitamin C, land or sea organ meats rich in fat-soluble vitamins, and sometimes by the fermentation of rice or beans.
White rice, which is completely bran-free and germ-free, can cause a vitamin B-1 thiamine deficiency in a diet that exists mostly or entirely of white rice. This condition is known as beriberi. Beriberi was a rare occurrence in people eating partially milled rice which retained a small portion of the bran.
I know of people in rice-eating cultures with beautiful white, cavity-free teeth who grew up on white rice. Brem is a type of rice-cake bread from Indonesia. It undergoes an incredible fermentation process in which the rice is fermented for days, then dried in the sun for an additional days. Millet and rice are also traditionally fermented with fish, pork or shrimp for several weeks to produce fermented condiments.
Even more than rice, the healthy preparation of corn as a grain is largely dependent upon the variety of the corn being used. This leads to a wide variety of traditional corn preparation methods which range from simple roasting to fermenting for two weeks. Corn is universally nixtamalized when prepared for consumption as flour. This process involves soaking corn in an alkaline solution to release niacin vitamin B-3 and then hulling. Modern corn tortillas, chips, and corn meals have either no corn bran or germ, or have very little corn bran or germ.
They also are nixtamalized. Although typical corn products with the bran and germ removed are lower in phytic acid and toxic properties than whole grain corn, I cannot clearly advise on how much of these products is safe to eat in relation to dental health.
Their safety seems comparable to unfermented, unbleached wheat flour. If a food includes the entire corn kernel and has not undergone a thorough fermentation process, it probably includes high levels of anti-nutrients like phytic acid and lectins. I am certain that food products containing whole corn kernels, even sprouted corn, should be avoided.
Another issue of concern is genetically modified corn. Due to cross pollination, even corns which are not genetically modified may have some genetic alteration. Animals typically refuse to eat genetically modified GM corn unless they are forced to do so.
The animals that do eat it have had reproductive problems, among other issues. Ogi, a traditional fermented cereal from West Africa, illustrates the efforts needed to make corn, sorghum or millet safe for children to eat. To begin, the grains are dried in the sun after harvesting and stored in their hulls. The corn is then soaked for days.
The corn bran, corn hulls and corn germ are completely removed. Then the mixture is fermented for days, cooked, and dried for storage. Pozol is a fermented corn dish from South America.
The corn is cooked with calcium hydroxide to release niacin. The hull, or pericarp, of the corn is removed. Pozol is fermented for days. Injera is an Ethiopian bread traditionally made from teff, an Ethiopian lovegrass. The recipe I have for injera uses whole grain sorghum. The sorghum is fermented with an enzyme-rich starter for 48 hours.
Chapati is an unleavened Indian flat bread made with whole wheat. In both of these cases, it appears that the cultures took a recipe that worked with one grain, such as teff in Ethiopia and rice in India, and adapted the recipes to incorporate more recently introduced grains.
Over the past several hundred years new levels of trading, immigration and adoption of customs from other cultures have created whole grain recipes that appear superficially to be traditional, but are in fact adopted and do not effectively remove grain toxins. Sometimes, finding truly ancient and holistic grain recipes requires digging deep. There are many examples of time-consuming and energy-intensive traditional grain processing methods.
If it had been possible for indigenous cultures to prepare healthy grains with less work, or to retain a higher yield by keeping the bran and the germ, I am certain they would have done so.
The sensible conclusion, then, would be that these slow fermented and time-consuming ways of preparing grains, typically with the germ and bran removed, are the ways that will produce the greatest degree of health. Yeasted breads made with unbleached white flour, however, do not contain much phytic acid.
I have mentioned numerous examples of the problems with grain bran and germ, and I have explained that these problems are eradicated by the removal of the grain bran and germ. Our health suffers when we do not remove most of the bran and germ from the grains in the grass family including wheat, rye, kamut, spelt and probably barley.
Several cases have been reported of whole wheat sourdough with spelt causing severe tooth decay. This is because fermentation, although it is good at removing phytic acid, does not neutralize all of the grain toxins like lectins in certain types of grains. This leads me to believe that it is best to avoid all commercially prepared breads, crackers, pastas, cereals, health food bars and anything else in the grocery store that contains whole grains — no exceptions.
Because quinoa and buckwheat are pseudo cereals and not exactly grains, there is a chance that they can be consumed safely, provided you remove the phytic acid first. However, without knowing the exact toxin in the grains causing severe tooth decay, and without specifically testing each particular store-bought food, it is not possible to say for sure whether any whole grain foods from the store will keep your teeth safe from decay.
Avoid sprouted grain breads — Another deadly food for teeth is commercially made products made from sprouted whole grains. The whole grain plant toxins are not sufficiently neutralized by sprouting and these foods can cause severe tooth decay. Avoid most gluten-free grain products — Many gluten-free products are made with brown rice. Brown rice will be very high in phytic acid and these products should be avoided.
Gluten-free grain products made from white rice, on the other hand, will not have much phytic acid or grain toxins. Avoid breakfast cereals — These now have bran or whole grains added to them for the advertised fiber and supposed health features of bran. Cereals with whole grains will be very high in phytic acid and likely high in other grain toxins. Avoid health food bars — Many contain whole grains that are not properly soured and are very high in grain toxins.
They also contain lots of sugar. Limit popcorn — Popcorn has some phytic acid. Definitely avoid it if you have tooth decay. Moderate amounts of popcorn are safe to eat for people who are otherwise healthy. Here are some easy-to-follow basic guidelines to help you reduce or eliminate the possibility that grains will harm your teeth. The grains that you eat should be as free from plant toxins as possible. These guidelines are for grains that are easy to obtain and safe for the health of your teeth.
Many of the readily available grain products in supermarkets are compromise foods. Therefore, I do not recommend them as part of an ideal diet but they may be adequate.
For the reader who wants to see excellent improvement in dental health without spending hours in the kitchen fussing with grains, this section is for you. Semolina is the part of the wheat left over after removing the bran and the germ. It is used to make pasta and couscous. Although it is unclear how healthy these unfermented processed grains are to eat, they will be low in phytic acid as long as they are not made from whole grains.
Couscous and pasta are traditionally made from semolina or other bran-free grains which are soured or fermented. Unfortunately, these traditional recipes do not seem to be available commercially. Any type of bread made with unbleached white flour will be low in phytic acid. Fermented sourdough bread is the best way to consume unbleached flour.
Sourdough bread made with unbleached flour and with a sour taste is the best grain product available in the western world. Not all sourdough breads are created equal, though. The bread should be soured for at least 16 hours and have a sour taste. Some artisan bakers even grind the whole wheat or rye themselves and remove the bran and germ to produce an outstanding soured loaf. White rice has low levels of phytic acid. White jasmine and white basmati rice found in health food stores seem to retain a tiny portion of the rice germ because of their brownish color.
White rice does not seem to have the same negative effects on health that white flour does. The ideal type of rice to consume is rice that is first aged for one year, freshly milled to remove at least half of the bran and germ, then soured.
Because most of us are unable to do this ourselves, the second best option is to choose between high-quality white rice or brown rice prepared with a phytase-rich starter.
The brown rice recipe can be found in the recipe section. If you cannot soak your rice with a phytase-rich starter, then it is best to choose white rice. Just like other grains, corn products should be fermented before consumption. There are plenty of corn tortillas and other corn products in stores that do not contain the corn bran and germ. These products should be low in phytic acid and should not promote tooth decay.
However, if you eat any of these compromise foods, keep in mind that any consistently consumed unfermented grain has the potential to cause negative health effects in your long-term health. Calcium — Just as in the Loetschental Valley, grains go well with cheese.
Calcium blocks many negative effects from eating grains, nuts and beans. If you eat bread, have it with a large slice of cheese, a cup of raw milk, or both. Lentils go great with some yogurt on the side. The rickets-producing effect of oatmeal was limited by calcium. When vitamin D is low in the diet, even phytic-acid-free grains can deplete levels of calcium. This gives us an important clue to safe grain consumption: Vitamin C — Vitamin C significantly counteracts the negative effects of grain anti-nutrients.
Have vitamin C-rich foods with meals that have grains, nuts, beans or seeds in them. High quality unpasteurized dairy products have some vitamin C. Folic Acid may play an important role in working with vitamin C to neutralize the anti-nutritional effects of grains. High levels of folic acid are found in liver from a variety of animals as well as in beans, spices, seaweed, leafy greens and asparagus. Vitamin D — The anti-calcifying effects of whole grains are greatly reduced by consuming vitamin D.
The more grains you consume, the more vitamin D your body needs, especially if you consume oatmeal or whole grains. There is an upper limit to how many negative effects of whole grains can be blocked by vitamin D. So even with plenty of cod liver oil, people consuming a diet high in whole grains can have tooth decay problems. That is why it is important to consume grains that do not contain phytic acid or grain toxins.
The combination of low phytic acid grains with vitamin D produced optimal bone growth and protection against rickets in diets that contained grains. Protein — Traditional nut preparation combines roasted nuts with meat stews. Having protein with grains, nuts, seeds or beans may reduce some of their anti-nutritional characteristics. If you consume grains, nuts, seeds, or beans regularly, you need to make sure to have adequate calcium, vitamin C and vitamin D in your diet.
Introductory Guidelines — If you are going to buy flour from the supermarket, then stick with a partially refined variety such as unbleached white flour, which is low in phytic acid. Avoid store-bought whole grain flour. Keep in mind that eating only unsoured, unbleached flour is not ideal for your long-term health. When you prepare rice at home, choose white basmati, white jasmine, or sushi rice. Advanced Guidelines — In indigenous populations all over the world, grains are freshly ground before use.
Many people have read Nourishing Traditions by Sally Fallon or other books which have many delicious recipes including whole grain recipes. These recipes use soaked and soured grains that are easier to digest. After you fresh grind your whole grain, you should sift it to remove the bran and germ, then follow the recipe.
As a result, you will have delicious grain dishes that are easy to digest. Grains that always require bran and germ removal before they can be safely consumed are corn, rye, wheat, kamut and spelt, as well as any grains directly related to them.
For rice you need to decide whether you want to use brown rice soaked with phytase starter, or white rice. Ideally, you should start with a vacuum sealed brown rice because brown rice goes rancid easily , remove about half of the bran, and then soak it with a phytase-rich starter. It is not completely clear whether the grain bran or germ have to be removed from oats, sorghum, barley and the pseudo-cereals buckwheat and quinoa. Eat the bran of these grains at your own risk of exposure to plant toxins.
If you want to eat these grains regularly, do your own research into their safety. When adults come to me with a difficult tooth that is not healing, I recommend they avoid grains for weeks to let their body recover and find balance. Also avoid grains, nuts, beans and seeds temporarily if:. After you detoxify from grains, nuts, beans and seeds, you will be able to more clearly evaluate how grains are affecting your body and which grains feel good for you to eat.
Beans are high in phytic acid and lectins. Lathyrism is a disease attributed to poor people who in difficult environmental circumstances planted and consumed the extremely hardy bean lathyrus sativus a type of sweet pea. The toxic substance that caused lathyrism is likely the toxic amino acid beta-N-oxalylamino-L-alanine. Its symptoms include walking difficulties, leg weakness and eventually complete paralysis.
Other beans, such as soy beans, also contain quite a few plant toxins. In order to completely remove phytates from beans, the beans need to be soaked overnight in warm water, germinated for several days, and then soured.
Most people will not go to these great lengths to remove all of the phytic acid from beans. Soaking beans overnight and then cooking them eliminates most of the phytic acid in smaller beans such as lentils. Just soaking beans overnight will be good enough for most people.
Simply boiling unsoaked beans will not remove a significant portion of their phytic acid. Just as with grains, different types of beans have different concentrations of plant toxins. They therefore require different types of preparation methods. Although the exact details of methods used by indigenous cultures to prepare commonly used beans are unavailable to us today, we can look at a few examples. In Latin America, beans are often fermented after cooking to make a sour porridge called chugo.
In India, lentils are typically split before being eaten. This means that the outer layer, the husk which is equivalent to the bran in grains , is removed. Lentils with the husk removed are probably the safest beans to consume. They can be soured into tasty cakes with rice called dosas. Use the same food combining techniques with beans as you would with grains. Eat beans with cheese, foods that contain vitamin D, and with vegetables and berries rich in vitamin C.
Breakfast cereals are subjected to high temperatures during the manufacturing process. One study found that rats that were only given puffed wheat died before rats that were given no food at all.
At least one breakfast cereal has been found to kill lab rats faster than when the rats ate only the cardboard box the cereal came in. Many people unwisely continue to eat prepackaged cold breakfast cereals because they provide a sugar high, but they do not consider the digestive distress that these cereals cause.
Avoid the rancid and improperly prepared seeds, nuts and grains found in granolas, quick-rise breads and extruded breakfast cereals. Store-bought granola may seem like a healthy choice, but it is almost always unhealthy because of its high sugar content and high levels of phytic acid from oats.
Even when breakfast cereals are labeled organic, they are not healthy foods. They contain few nutrients that are readily absorbable by your body.
The combination of sugar and flour causes a quick rise in blood sugar and promotes tooth decay. The cartoon character on the cereal box does not care whether you or your child are healthy. Choose low-fat or nonfat cheese and opt for Greek yogurt over regular, which packs twice as much protein. Check the label and choose cereals that have an 80 to 90 percent daily value of iron. Citrus fruits Craving cold, refreshing fruit? Oranges, grapefruit, tangerines, and clementines can satisfy your cravings.
Plus, because they are filled with vitamin C they help iron to be absorbed into the blood. Eggs A great source of protein, iron, and choline, which is important for brain development, eggs also contain 12 vitamins and minerals and pack a ton of nutrition in just 70 to 80 calories.
Dark leafy vegetables Kale, collard greens, spinach, and Swiss chard are all great sources of vitamins A, C, K, iron, and B vitamins which are beneficial for the nervous system, brain development and the blood. Aim for 2 to 3 cups a day. Go right ahead and dish out this snack time favorite with whole grain chips, or add it to salads or sandwiches.