Welcome to CHEESESLAVE Q & A!
Every Sunday, I answer your questions. I’ll answer as many questions as I can each week. If I didn’t answer your question this week, please check back next week.
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1. Question: Advice On Dealing With Psoriasis On My Scalp?
I need advice on dealing with psoriasis on my scalp. Prescriptions have helped a little, but I can’t afford them anymore, and I don’t want to be dependent on them anyway. It has gotten much worse now that I have a 2 month old, but it’s plagued me since grade school!
I have to admit that I am not following a WAPF diet that well yet, but I’m hoping to get there in the new year with your menus, etc. I do cook from scratch a lot, not boxed stuff, and love my raw milk. Do you or your readers have tips for me?
Most likely this is caused by gut dysbiosis (abnormal gut flora). Have you looked into the GAPS Diet?
Whether or not you do GAPS, I recommend getting on a good probiotic and avoiding sugar and starches to help build up your good gut flora.
Most probiotics don’t really work so get a good one. You can find probiotics I recommend on my resources page. Go slow with probiotics and increase gradually to reduce die-off symptoms.
Psoriasis can also be caused by hypothyroidism or auto-immune hypothyroidism so you may want to look into that as well. Many people get results from going on dessicated thyroid. Here is an article about that: Psoriasis, Rosacea and Hypothyroidism — Did You Know There’s a Connection?
I’ve also read that iodine can help psoriasis. This makes sense, because iodine can help hypothyroidism.
I will be writing more articles in the near future about hypothyroidism since I am realized I am hypothyroid. I’ve had good success with adding a lot more carbs to my diet and have just started on dessicated thyroid and iodine. More to come on this topic.
2. Question: Suggestions For Prenatal Vitamins?
Hi Ann Marie,
Happy New Year! Hope you are well.
I’m familiar with the WAPF food guidelines to prepare for pregnancy. In an ideal world, food would give us all the nutrients we need and we wouldn’t prenatal vitamins. But I’m wondering if there is a brand(s) of prenatal vitamins that are good to supplement with in addition to CLO and Liver Tablets? I know folic acid is really crucial for a healthy pregnancy and maybe a supplement is a good addition to a WAPF conception diet?
Thoughts? Brands that are good?
Folic acid is necessary for preventing birth defects. If you are eating the recommended amount of liver (3-4 ounces, once or twice a week), you should not have a problem getting enough folic acid.
Here are foods that contain high levels of folic acid:
Liver and liver products
Leafy vegetables such as spinach, asparagus, turnip greens
Legumes such as dried or fresh beans, peas and lentils
Egg yolks (try to get pastured or at least free range organic)
Sunflower seeds (these should be soaked and dried)
I think dessicated liver pills are a great way to go but only if you are taking enough. Make sure you take enough to equal 3-8 ounces per week. In order to get just 3 ounces a week, you’d have to take 180 capsules per week, or 26 capsules per day.
So I think it’s much better to eat liver — you just have to find a way to enjoy it.
If you don’t like liver, I recommend eating liverwurst sandwiches. I love them and they are much tastier than eating cooked beef liver.
My very favorite form of liver is foie gras. It’s pricey but so worth it, because it’s really delicious. It doesn’t have the livery taste of liver. It just tastes fatty and savory.
Whenever we go out to eat, if there is foie gras on the menu, I order it. I get my liver on at least once or twice a month this way. Of course, I’m lucky living in Las Vegas, where there are plenty of better restaurants that serve foie gras.
You can also buy foie gras online and sear it yourself. I plan to do this when I get a chest freezer.
Like I said, foie gras is pricey, but it’s actually cheaper than taking dessicated liver (if you are taking enough).
90 grams (180 capsules or 3.17 ounces) of dessicated liver = $20
22 ounces of foie gras, ordered online) = $87
So it only costs $3.95 per ounce for the foie gras, or $12.52 for 3.17 ounces. A lot cheaper than taking the pills.
If you can’t stand the idea of eating foie gras and hate the taste of liver, I would take the capsules. You can find dessicated liver capsules on my resources pages.
If you can find a way to enjoy beef or chicken liver, that’s the most economical way to go. Many people like to freeze the liver and cut it up into small capsules. However, keep in mind, you still have to eat a LOT of those capsules. The equivalent of 3-8 ounces per week.
I can’t really advise you on other supplements you should take because it really depends on your individual situation. Some people really should take iodine, others need thyroid or adrenal gland. Others need B12. I would work with a naturopath or holistic doctor who will look at your symptoms and also do tests to see if you need specific supplements.
Most pregnant women should probably use magnesium oil or take magnesium baths (foot baths are also good) with magnesium chloride. Most of us are deficient in magnesium and pregnant women need even more. See my article: Are You Suffering from Magnesium Deficiency?
3. Question: Advice On Teething? / Recommendations For A Good Fluoride-free Toothpaste?
Hi Ann Marie!
First of all, I just wanted to let you know how much I enjoy reading your blog. The recipes are fantastic and the content is always great.
My question for you today is related to teething. I have a four year old daughter and a 10 month old son. My daughter had an extremely difficult time with teething. She did not get her first tooth until she was 10 months and each tooth seemed to take an eternity to emerge. The whole ordeal was incredibly painful for her and although I am definitely not keen on medications, we did give her Tylenol sometimes for the pain.
I did not discover WAPF until my daughter was about two, so I thought perhaps things would be better for my son but he seems to be following in the same pattern. He is just getting his first tooth at 10 months and it is taking a long time (over a week just to break through). Also, it is causing him a lot of pain and he cannot sleep unless I give him something for the pain. I realize that some children may just have a more difficult time with teething, but I was wondering if you know of anything that I could be doing nutritionally or with supplements to help with this issue?
I realize that you are not a doctor or dentist, but even if you could point me in the right direction for some information I would be very grateful. My son is breastfed and also eats egg yolk with raw grated liver, cod liver/butter oil, yogurt, organic pastured meats, organic fruits and veggies with butter or coconut oil. I have spent hours looking for information to no avail. I’ve also tried all kinds of homeopathics and cell salts with no luck.
Also, I was wondering if you have any recommendations for a good fluoride free toothpaste.
Thanks so much for all you do!
I don’t think 10 months is late for teeth eruption. Some babies are born with teeth; others don’t get teeth until 18 months. The average is around 6 months.
I would avoid Tylenol if you can.
For nutritional help with pain, magnesium instantly springs to mind. Magnesium is known as the “calming mineral”. The best way to absorb magnesium is to use it transdermally — via magnesium oil or magnesium chloride flakes.
See my article: Are You Suffering from Magnesium Deficiency?
Magnesium oil is too strong to spray on a baby’s skin, but you could give him magnesium baths with magnesium flakes. You can find magnesium flakes on my resources pages.
Also, here’s a good article with ideas for natural remedies for teething pain.
I use the fluoride-free toothpaste from Trader Joe’s. You can also find brands on Amazon by searching for fluoride free toothpaste.
4. Question: Thoughts About GAPS Diet?
We’ve been reading your blog for quite some time now and have appreciated your ideas.
We’re going to start the GAPS Intro this coming Monday — no real health problems, but want to clear up some minor issues and want to follow all the steps.
Our reluctance to begin the GAPS intro in the past has been the information we have gathered on many, many blogs regarding the GAPS diet. We continually read similar comments from the writers that show many attempts to begin, or stay on the diet. Many times they’ll state something like “the first time we did the GAPS Intro” or “the second time we did GAPS”, or “we’re going to do GAPS again”, etc.
If the GAPS diet is so healing and great, why do people seem to yo/yo off and on. It made us feel that it is no different than any other “fad” diet out there.
Based on our own readings of Dr. Campbell-McBride, Sally Fallon, etc., as well as viewing many DVDs on the subject, we’ve decided it’s right for us. But, we plan on following the intro strictly, move on to the full GAPS diet and then continue with a modified Nourishing Traditions type of diet (we’ll still leave out gluten and most grains which we have done for quite awhile now).
I do have to state that we have access to anything we might need. We already raise our own chickens/eggs and purchase all our grass fed beef, lamb, and raw dairy from locals/friends. So from that standpoint, it will be status quo for us. But we just wanted to know if there was something “unforeseen” in the Intro/full Gaps that we weren’t seeing, that made people yo/yo and not stick with the lifestyle.
First of all, let me say that I am a huge advocate of the GAPS Diet. I believe it can help many people with all sorts of health problems.
That said, not everyone needs to go on the GAPS Diet. Even Dr. Natasha says that not everyone needs the GAPS Diet.
You say you don’t have any real health problems. So I would ask, why are you doing the GAPS Diet?
I think that a lot of people have trouble staying on the GAPS Diet because it is so restrictive. Especially the intro diet. I see a lot of people staying on the intro diet for months on end and I believe this is a mistake. The intro diet is designed to kickstart healing, and to eliminate possible allergens.
Furthermore, the GAPS Diet is not a lifestyle in my opinion. It is a temporary diet to help people heal. I think that’s why you see all of this yo-yoing. I worked for 2 years to heal my gut in my 20s on a similar diet. GAPS did not exist back then so I just avoided gluten and sugar and took strong probiotics. Even that was very hard. Eliminating whole food groups is difficult. If I had to eliminate all grains and most beans and all starches, that would have been really hard. I’m not saying it can’t be done and I do think it is necessary for people who are sick and trying to recover. But for people who don’t need to do it, I don’t see the point.
If you don’t have food allergies or signs of a leaky gut or gut dysbiosis (such as chronic constipation, diarrhea, eczema, etc.), I would not recommend the GAPS Diet. I think you’re better off with a balanced WAPF diet.
Lastly, if you don’t have an allergy or sensitivity to gluten, I don’t see any reason to leave wheat out of your diet. The same goes for whole grains such as brown rice, corn and oats. They do need to be soaked, sprouted or fermented. Dr. Natasha recommends incorporating properly prepared whole grains into your diet when you come off the GAPS Diet.
When you leave out a whole food group, such as whole grains, it can cause problems. It is good idea to do so if we are sick and need GAPS. But for people who don’t need GAPS it is unnecessary and can be detrimental to health. See this article by Dr. Mercola about how he suffered when he gave up all grains and starches, and how he had to add potatoes and rice back into his diet.
5. Question: Help For A Recovering Vegetarian?
Hi Ann Marie,
I’ve been a lacto-ovo vegetarian for around 18 years (I’m 32 now and converted at 14). This worked fine for me until after my second child was born (my children at 3.5 and 2, 20 months apart). After my second child hit the toddler age I began to wonder why my fatigue and other symptoms didn’t go away. That research eventually led me to your blog and WAPF.
I’ve been trying to incorporate more animal fats/proteins into my diet, eating more butter and dairy from grass-fed cows, trying to find foods I can sneak eggs into (I gag at the taste) and sneaking in bone broth too.
The problem is meat, broth, eggs, fish… make me gag I can do the bone broth in soups where I can’t taste it, or in heavily spiced quinoa and rice but that’s about it.
I started taking FCLO and I’m looking into a B vitamin is there anything else I should supplement with? Any other ideas of where I can sneak some animal foods? I’m hoping the gag reflex will go with time but I’m not sure.
Thanks for taking the time to read this, I thoroughly enjoy your blog and have learned so much!
I will preface my response with the following: Having children too close together causes stress for the mother as well as the children. It is recommended to space children at least 3 years apart. I’m sure you know that now, and it’s too late to do anything about it in your situation, but I’m writing it for the benefit of others reading.
I personally think meat is overrated. The paleo and low carb movements are leading people to believe that they need to eat meat, particularly muscle meat, for breakfast, lunch and dinner. This is simply not true. Many people do not do well on that type of diet. Look at the Swiss villagers Dr. Price studied. They ate a diet of mostly cheese and bread. (However, they did eat liver once a week.)
Honestly, I don’t see a problem with people being lacto-ovo vegetarians. Veganism is extreme and unhealthy, but I think the paleo diet can be just as extreme, restricted and unhealthy as veganism.
I recently met a couple very healthy people, both from India. One was a lacto-ovo vegetarian and the other was primarily vegetarian but they did eat chicken and fish. They had piano key teeth and perfect bone structure, and said they had all their teeth and never had a cavity or got sick growing up. They did not eat meat of any kind.
That said, they ate plenty of cheese and cooked everything in ghee (grass-fed butter). They also ate lots of yogurt and eggs.
If you are taking fermented cod liver oil and eating plenty of dairy and eggs, you should be fine. If you can cook your rice in chicken stock, that would be great. For grains, eat whole grains that are properly prepared. Avoid refined grains such as white rice and white flour.
If you like seafood, by all means, add it to your diet. If you don’t like eggs, try adding egg yolks to smoothies. And of course, eat plenty of good fats like grass-fed butter and cream, and coconut oil.
Since you are recovering from nutritional deficiencies, it wouldn’t be a bad idea to get the benefits of liver — but if you can’t eat it, you could always take the dessicated liver capsules as I mentioned above.
6. Question: Recommendations For Making Whey?
I have been reading a lot about whey and would like to know about making really raw whey. At what temp is it not longer raw?
I have been making yogurt and the recipe calls for heating the milk to 176 degrees, minimum. Then I cool it to 100 degrees and add the culture. If I strain this, is that considered raw whey, as it has not been heated over 100 degrees after adding the culture?
Heating milk to that temp (176), I think is ultra-pasteurization, as I am finding out reading on-line about it. Is that good? or do you know of a way to make a cooler temp yogurt? (I can’t find any recipes.) My yogurt does culture fine, so I am thinking it must have the good bacteria in it, but heating the milk that hot bothersme. Just wanting to make sure its a healthy yogurt and I am getting raw whey.
Thank you for your time and all your wonderful information. What did I do before I met you? I have learned so much.
You can make raw milk yougurt. Here are instructions on the Cultures for Health website.
An even easier way to make yogurt is to make villi or filmjolk. These are countertop cultures which will culture like kefir on the counter. You can buy the cultures and get instructions on the Cultures for Health website.
7. Question: Difference In Berkey Water Filters?
I was glad you got this and told us about it so I looked on line and found they have a Berkey light and wondered why you didn’t get that one instead of the Big Berkey. Stainless steel contains nickel so what keeps that from leaching in to the water?
I would worry about nickel leaching into food or water if you were cooking acidic foods in stainless steel. Otherwise I do not think it is an issue.
Got a Question?
Please submit your questions to questions AT cheeseslave DOT com. I’ll answer your questions every Sunday in the order I receive them.