*beet test: I've not eaten red beets in 8 months or more. When i did I had light pink pee. DD had reddish pee, thought it was blood till I remembered she'd eaten beets!
*low stomach acid - no idea if it is low or not. Probably not optimal though.
* digestive enzymes: better than it was 9 years ago. I had to take enzymes for a couple of years with every meal every day. Now I haven't had any in 3-4 years.
* All three of my children have been sensitive to foods I have eaten while nursing. Dairy being the biggest one, but also green bell peppers.
* Haven't had antibiotics since 7 years ago. As a kid though, I had them 4-10/x a year, which was penicillin based and I am allergic to that mould now.
- low serotonin - hence medication
- transsulfuration - Sulfa anything makes me quite ill. I feel nauseated for the first hour after taking MSM (for example), then the hour after that I usually end up puking. Too many eggs also make me feel ill.
- vit D have recently forgotten to take my D3, not much sun here either
- glutathione - I can't handle any caffeine. I get instantly wired, anxious, nauseated, then crash hard.
CURRENT REGIMEN (ME) -300 mg Bupropion @ Breakfast
Is it okay to take magnesium in a supplement or would I be better off finding a rich food source?
I used to drink nettle tea daily. I still have a huge bag of it leftover from my pregnancy. It feels like too much effort to do this right now though. Mostly due to mobility issues I am having.
I haven't had bone broth since I was a child. I was thinking this could be my first step actually. I have 2 kgs of chicken thighs that I could quickly brown up, then throw in the slow cooker with some water and vinegar and onions. Let it cook on low for a day.
I drink a fruit and spinach smoothie with protein powder every morning for breakfast. Used to have oats with it, but I think I will give buckwheat a try now. Or a mix.
Oh, yes, kids take CLO when we can afford them. Expensive stuff though here, the kids version.
I hate sauerkraut, but I love fermented beets and carrots. That'd be pretty easy to start up again too.
Seafood, to get the good stuff i'd probably need to find an Asian shop. Or is Nori sufficient for that? THey sell that one at the local grocery store.
We use Natural Calm. Or any magnesium citrate or Epsom salt baths.
I understand on the nettles. I just put a handful in a mason jar and add hot water. The straining is a bit of a pain. I toss the strained nettles into my freezer to add to broth.
You can cook up and eat the chicken thighs and then use the bones in broth. Even if we chewed on the bone, the bone goes into the broth here.
Watch the protein powders often include gmo-soy. :-/
We give ds fermented clo, same as we take.
Have you tried tossing some cabbage into the smoothie? Just a few tablespoons would be great for digestion. You wouldn't be able to taste it, I bet.
It is tricky at our Asian market, nothing is in English. So, I don't know what has and hasn't been heavy-metal tested. Sea vegetables absorb heavy metals from the sea and from our body. So, we need to be sure to only consume kelp which isn't high in arsenic. I'm not sure about Nori. I have some here and am perplexed what to do, since it isn't labeled related to heavy metal testing.
Did you have any specific questions regarding detox issues?
Good thing I love beans and spinach then! :D Haven't found Epsom Salts here yet and I wish we had Natural Calm. Sweden's import rules for supplements can be funny. Looking forward to moving Stateside for sure!
Ooh good idea about the strained nettles in the broth.
We use 100% whey. NO Soy in this house! Ever.
I've not found fermented CLO here either. I have found some in the UK, but dear god the price is heart stopping! And we have to pay 55% duty taxes too! Oi.
No, I've not tried raw cabbage in my smoothies.
Yeah, maybe I can find some certified seaweed at a health food store.. hrm.
No, No other detox questions at the moment. I am going to nano baby step this, starting with the bone broth.
Pat, the girls are eating that sauerkraut by the bowlful, so I think you're safe. ;) If it smells bad, throw it out, but it should be fine. Glad to see you're still standing after the carrots and garlic.
As for color, the fermentation does usually change the color. Mine tends to get more gray as it ages.
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