DIGESTION

*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.


ABSORPTION

* 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.

DETOXIFICATION

- 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
- 40 mg Escitalopram @ dinner
- Vit B-complex (50mg) @ breakfast
-Fish oil - one capsule right now, @ breakfast
- D3 (2000 IU) @ breakfast

- Vit C (1000 mg) @ breakfast

- Zinc (25 mg) @ breakfast



CURRENT REGIMEN (KIDS)

Magne (19 m) - nurses often. chewable C. Starting to really want solid foods more than breastmilk

Freja (nearly 4) - nurses once every few days. Chewable C. Sometimes a multi vit. Practically a vegetarian.

Vidar (6.5) -  Does not nurse. Chewable C daily. sometimes a multi vit.  Eats only bread, rice, and eggs -- fruit is usually okay for him. Carrots are only veggie he'll eat.
---------------------
I'm still reading up on all this and may have some things mixed up. 

Share Twitter

Views: 141

Reply to This

Replies to This Discussion

Egads, it can turn grey?? OOF.. man this is going to take some strong effort to get over my brain then. LOL. It's a bit yellowish now on the 4th day.

Oi, should I be keeping it in a dark place while it ferments??!!

Oh, and how do you know if it smells bad?
Dang! My fingers are on fire from making the Master Tonic! My eyes and nose are a bit burny too from the gasses. LOL.
I wore rubber gloves.


Pat
Smart. I was all out of the vinyl gloves, sadly.

Three of my fingers still burn a bit.
Try rubbing some banana on them. Something in the banana helps the burning.

Pat
Can anyone answer these questions? Most importantly do you need to ferment EVERYTHING in the dark, like the cabbage?

Yvonne LV said:
Egads, it can turn grey?? OOF.. man this is going to take some strong effort to get over my brain then. LOL. It's a bit yellowish now on the 4th day.

Oi, should I be keeping it in a dark place while it ferments??!!

Oh, and how do you know if it smells bad?
I'm clueless. I'll ask Tanya to chime in.


Pat
You don't need to ferment veggies in the dark, I just do it on the kitchen counter. I probably wouldn't do it in direct sunlight, it may get too warm and ferment quite quickly, but even that would be safe, I'd think, but it may cause a quality issue--the bacteria are supposedly a bit different in warmer (>72F-ish) vs cooler, and I've read some folks feel the cooler fermenting temps result in a better flavor. Maybe due to the bacteria, maybe just the slower speed of fermentation makes for better flavors.

--whoops, guess you can tell I like to ferment. That was WAY beyond the question. :-O

Yvonne LV said:
Can anyone answer these questions? Most importantly do you need to ferment EVERYTHING in the dark, like the cabbage?

Yvonne LV said:
Egads, it can turn grey?? OOF.. man this is going to take some strong effort to get over my brain then. LOL. It's a bit yellowish now on the 4th day.

Oi, should I be keeping it in a dark place while it ferments??!!

Oh, and how do you know if it smells bad?
Okay, now I went back and read the whole thread.

Sandor Katz's Wild Fermentation is a great book for getting a good feel for how fermentation works, it's much more flexible than I first envisioned (sorry Pat :-P ). He has a website that has some discussion plus his excellent Sour Dill Pickle recipe--really yum. But his book is much more thorough and talks about experimenting and the range of variation that can work.

You should be able to tell if a veggie ferment has gone awry. If you get piles of mold on top while it's fermenting, I'd chuck it. I skim the scummy-looking stuff every day, the bubbly white stuff at the edge of the liquid and the fermenting container, that should prevent mold. But if you don't have mold and it smells fine (fine = not nasty, it will be tangy), then I'd start taste-testing. Once you get to a taste you like, pop it in the frig. Once or twice I've had mold start after it's in the frig, that's a sign to throw out the batch, but it's pretty rare.

How fast a ferment finishes depends on the size of the vegetables, the saltiness of the brine, whether you start with a bacterial inoculant and by the ambient temperature. For me, being in Texas, temperature is a huge factor, so if you're in a warm environment, you may need to star taste-testing much earlier than typical recipes suggest. My pickles, because I cut them into rounds, go much faster than someone's who uses whole pickling cucumbers. And if you make up a couple jars at once, taste-test each--I never get the amount of salt exactly the same between two jars.

Yvonne--if you don't like sauerkraut, consider kimchee. There are versions that aren't terribly spicy (if that's an issue for you) and napa cabbage is more delicate in texture than green cabbage, and the garlic and ginger and carrot and green onion add a wonderful array of flavors. Yum, we love the stuff. I struggly (and often fail) to keep us stocked, if all four of us (2 adults, 3yo and 6yo) all eat some a couple times a day, we can go through a half gallon a week.
Thanks Tanya. Now I feel brave enough to taste my cabbage as it's been 6 days now and i popped it in the fridge this morning.

I will see if I can get the book locally in Sweden first. I also have no idea what kimchee is or the other cabbages you talked about. I only know the swedish terms as I didn't like cabbage before I moved here. LOL!


"Yvonne--if you don't like sauerkraut, consider kimchee. There are versions that aren't terribly spicy (if that's an issue for you) and napa cabbage is more delicate in texture than green cabbage, and the garlic and ginger and carrot and green onion add a wonderful array of flavors. Yum, we love the stuff. I struggly (and often fail) to keep us stocked, if all four of us (2 adults, 3yo and 6yo) all eat some a couple times a day, we can go through a half gallon a week."
Ok, if you come back and write that you tried it and survived, I'll might maybe try my cabbage...


Pat

Yvonne LV said:
Thanks Tanya. Now I feel brave enough to taste my cabbage as it's been 6 days now and i popped it in the fridge this morning.

I DID IT! :D After the first bite, it was a bit oi. But more because I've not had it in a long time so had forgotten what it tasted like. But after awhile I wanted more. :D

Pat Robinson said:
Ok, if you come back and write that you tried it and survived, I'll might maybe try my cabbage...


Pat

Yvonne LV said:
Thanks Tanya. Now I feel brave enough to taste my cabbage as it's been 6 days now and i popped it in the fridge this morning.

Reply to Discussion

RSS

Newsletter

Adrenal Fatigue?

New eCourse: You can feel better. You will feel better!

 

 

Start Here...

                Master Tonic 101

          14 Steps for Healthy Guts

   The Beet Test (stomach acid)

                Healthy Poop 101

Overwhelmed? Where To Start?

                      Candida 101

Signs and Symptoms of Magnesium Deficiency


        Nettle Leaf Infusion 101

            10pm Bedtime Club 14-Day Green Smoothie Challenge

        Sharing Starter Cultures

               Probiotic Selection

       Water Kefir vs. Kombucha         Natural Remedies for Flu

Latest Activity

Valerie A. Handleton is now a member of Heal Thyself!
Friday
Pat Robinson updated their profile
Feb 15
Kelly B updated their profile
Oct 30, 2019
Profile IconKailani Fox and ELLEN M. CORNIA joined Heal Thyself!
Feb 1, 2019
Tiffany Compton updated their profile
Jan 17, 2019
Marlis Ahmed updated their profile
Jan 8, 2019
Profile Iconmark mlinaric, Pamela Roberts, JoAnne Wajer and 17 more joined Heal Thyself!
Jan 4, 2019
Ronald updated their profile
Oct 9, 2017
Profile IconEileen Ortiz, Claudette Russell, Pam Bulluck and 12 more joined Heal Thyself!
Oct 5, 2017
Profile IconDesiree Turner, Elena Reed, Debra Montenegro and 30 more joined Heal Thyself!
Jul 25, 2017
Alisha Kapoor posted a blog post
Jul 25, 2017
Edward Kendal joined Shannon's group
May 24, 2017
Meg Bennett shared a profile on Facebook
Feb 28, 2017
Meg Bennett is now a member of Heal Thyself!
Feb 28, 2017
Profile IconJudith Anderson, Jo West, Steve Mayer and 7 more joined Heal Thyself!
Nov 24, 2016
Kimberly Daronco shared Pat Robinson's blog post on Facebook
Sep 2, 2016
Kimberly Daronco shared Pat Robinson's blog post on Google +1
Sep 2, 2016
sally willod commented on Pat Robinson's blog post Duration of Long-term Immunity After Hepatitis B Virus Immunization?
Aug 29, 2016
Pat Robinson replied to isis's discussion PLEASE HELP - Molloscum Contagiousum
Aug 16, 2016
isis posted a discussion
Aug 15, 2016

Videos

  • Add Videos
  • View All

Disclaimer

Wellness is an active process of personal accountability.

This list shares personal experience and information only and should not be taken as medical advice. All opinions and information shared are the views of the individual member.

Everyone must use her own discretion and judgment to determine whether you are comfortable or need to seek professional assistance. We are not your doctor.

The information contained in these pages is not intended to take the place of your health professional's advice. It is derived from our personal experience and research, and may shed light on your health complaints. In case of serious ailments which may not respond favorably, please seek the counsel of a qualified health professional.


"What do you expect the doctor to do? He can only prescribe something that will mask the symptoms until you heal yourself. He can not heal you."~ Gitti

Heal Thyself!

“Let thy food be thy medicine and thy medicine be thy food.” --Hippocrates (460-377 B.C.)

Blog Posts

Homemade Beauty Tips to Enhance Beauty Naturally

Posted by Alisha Kapoor on August 12, 2016 at 1:19pm

Cancer Vaccines Are Profitable Business

Posted by Pat Robinson on May 5, 2015 at 5:00pm — 1 Comment

Vaccine Safety and the CDC

Posted by Pat Robinson on March 29, 2015 at 7:30pm

I certainly don't fear the measles.

Posted by Pat Robinson on January 23, 2015 at 10:59am — 3 Comments

Gluten-Free Snacks

Posted by Pat Robinson on May 26, 2014 at 8:30pm

Cholesterol 101

Posted by Pat Robinson on May 20, 2014 at 8:00pm

Safe Detox Protocol

Posted by Pat Robinson on May 4, 2014 at 9:00pm

Ella’s Story

Posted by Pat Robinson on April 19, 2014 at 12:00pm

Naturally Sweetened Treats

Posted by Pat Robinson on February 25, 2014 at 7:30pm

© 2020   Created by Pat Robinson.   Powered by

Badges  |  Report an Issue  |  Terms of Service