Q & A: September 18, 2011

by Ann Marie Michaels on September 18, 2011

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"Yes! Even Goggle Hasn't All The Answers"

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1. Question: Suggestions For Food Before/After Labor?

Hi,

I am 37 weeks pregnant to my first child. I am going to give birth in a natural birthing centre.

I am just puzzled at what sort of foods to take with me to the unit, what possibly to eat during the labour and afterwards, etc… I will be staying 5 days there after the birth so I need to prepare and freeze all my foods for that period, apart from stuff that doesn’t need a fridge. I will be taking my water filter with me too, and a bath filter for the birthing pool water. I will have my own shampoo, soap, etc. all natural and non-toxic.

Any ideas for delicious and nourishing meals and snacks for the very important time in my life when I give birth to my son? I do not eat wheat.

Any other tips for my stay away from my natural and toxin-free home?

Kind regards,
Ruut

Answer

Oh gosh I hope you haven’t had the baby yet! It takes me a while to get through all these emails…

I would suggest lots of soups and stews made with bone broth — those are easy to freeze and transport. Chili, beef stew, etc. Fish stock made with fish heads is especially nourishing for new mothers, as the fish heads contain the thyroid glands. You could make some delicious clam chowder or Thai coconut soup made wiht fish stock. You could also make risotto with brown rice, fish stock and lots of butter and cream. Another great option would be lasagna made with rice pasta — or shepherd’s pie.

For snacks, you could bring grass-fed cheese, soaked and dried nuts, gluten-free whole-grain crackers, grass-fed yogurt and fruit and soaked granola. I’d also bring lots of kombucha, herbal tea, bone broth, kefir, raw milk and other things you like to drink. Staying hydrated is really important, and the more nourishing the liquids, the better.

It sounds like you’re doing great on keeping things non-toxic! The only thing you may want to do is bring a sleep mask. I just got a sleep mask and it is rocking my world — I love how much more soundly I sleep (darkness helps you produce more melatonin).

Best wishes to you and your new addition!

2. Question: Peanut Butter and Omega 3 And Omega 6 Fatty Acids?

Hi there,

I had a question concerning Omega 6 and Omega 3 fatty acids. I know that nuts and but butters (peanut butter especially) are high in Omega 6s, but I’m just short of addicted, and I was wondering if there was a way to keep these delicious spreads as a part of my diet. Should I try to balance it out by ingesting more Omega 3s? Right now, I eat about one serving (two tablespoons) of nut butters daily, but it’s a habit I’ll try to break if it’s mucking up my ratios of 6s to 3s. Thoughts?

Right now, I’m not taking cod liver oil, though I do plan to start soon. Would that help with the issue of polyunsaturated fats? My diet mostly consists of meat, eggs, cheese, half-and-half (low temperature pasteurized is the best I can do, since raw suppliers are too far away). Everything is from pastured animals, including the lard I use to fry chicken, etc. Are the nutrients in those enough to counterbalance any possible negative effects of the Omega 6s in nut butters?

Thank you,
Courtney-Thomas

Answer

I’m not a big fan of peanut butter, unless it is properly prepared. I think it’s okay to eat it every once in a while but I don’t believe it should be eaten frequently if the peanuts are not soaked. Even then, it should be eaten in moderation. For example, adding some (soaked) nuts to a salad or eating them as a snack here and there is fine, but I don’t think eating peanut butter sandwiches every single day is a good choice (egg salad or liverwurst is much better for you).

Read this article I wrote a while back: Do Bread & Cereal Cause Cavities? I quote a very interesting study by Mellanby in which one group of children ate their normal diet plus oatmeal, one group ate their normal diet plus vitamin D, and a third group ate a grain-free diet plus vitamin D. The children in the oatmeal group had the highest rate of cavities. The children in the second group saw a signifigant drop in cavities (1 cavity versus 5 in the first group) and the children in the last group had the least cavities (less than 1 cavity).

One reason this study is important is that the children on the grain-free diet still ate plenty of carbohydrates and sugar. The key differentiators are vitamin D and whether or not they ate grains.

Grains, nuts, seeds and legumes have a lot of anti-nutrients, particularly phytic acid. Peanuts are very high in phytic acid, more so than many other foods (oats are also very high).

If I were going to eat nut butters (peanut or otherwise,) I would make sure they were properly prepared. I do not believe in eating store-bought unsoaked nut butters. You can find soaked nuts and soaked nut butters online.

Click here to find soaked nuts and nut butters on my resources page.

You can also make your own peanut butter at home (I love homemade peanut butter). Here is my recipe for soaked peanut butter. You can either buy soaked nuts or soak them yourself.

Regarding the issue of omega 6 versus omega 3 fatty acids, eating peanuts and other nuts here and there would not be a problem if it weren’t for the vast quantities of omega 6 fats we eat. Our modern diet is very imbalanced. We get a lot of omega 6s from modern factory-made seed oils including cottonseed, corn, vegetable, grapeseed, canola, sunflower, soybean, and safflower.

Anytime you eat out, it’s very hard to avoid these oils. They are in salad dressings, mayonnaise, and restaurants exclusively fry with these oils (there are some restaurants that will use butter to sautee some foods, but only the high end restaurants). These oils are also in many processed foods.

If you want to increase your omega 3s and decrease your omega 6s, eating grass-fed and pastured meats, eggs and dairy (which you are already doing) is important. It’s also important to try to avoid the modern seed oils as much as possible.

Seafood is also a great source of omega 3s. The best sources are herring, sardines, mackerel, salmon, halibut and tuna. I personally try to eat seafood at least 3 times a week. It’s not hard to do. Eat salmon for dinner one night, have a tuna sandwich for lunch another day, and eat some sardines or salmon roe on crackers for a snack.

And yes, I believe cod liver oil is an absolutely essential supplement. You can find the fermented cod liver oil on my resources page.

Bottom line: it’s OK to eat peanut and other nut butters, but do so in moderation and make sure the nut butters are soaked. Also, eat your seafood, and take your cod liver oil.

3. Question: Suggestions For Relief From Nausea During Pregnancy?

Hi,

I’m very new to the idea of GAPS and real food but it makes sense to me. It’s turning everything I thought I knew about nutrition on it’s head. I went to nursing school and I remember specifically being told that sugar does not cause diabetes which I always imagined was the case.

I also remember feeling a burden for people with autoimmune diseases because the medical establishment does not have an answer for these people. They don’t know what the cause is and they certainly don’t know how to heal it. GAPS is answering questions that I’ve pondered for years.

While I’m still in the gathering information phase, I keep thinking about any health problems I’ve had in the past and how this might relate to it. One thing that I’ve never seen addressed is nausea and vomiting in pregnancy. I’ve always been sick for the first 20-24 weeks of every one of my pregnancies (5). Some worse than others. Three were pretty severe (constant nausea, extreme fatigue, dehydration-you get the idea).

Have you read anything that might explain what’s going on to cause that? Do you know anybody who found a way to relieve it through nutrition? I’d love to read any anecdotes. It’s hard to imagine eating the kinds of meats that are good for you while pregnant because anything like that sounds positively vile to me when I’m pregnant.

Any information you can provide would be greatly appreciated.

Rachel

Answer

Hi, Rachel,

From what I have read, morning sickness can be caused by nutritional deficiencies including magnesium and vitamin B6.

Here are some anecdotes that were posted recently on the WAPF Chapter Leader’s Email List (I saved them for my next pregnancy; I’m trying to conceive now):

I had terrible morning sickness with my last pregnancy too. Raw milk didn’t help; in fact I think it made it worse. My morning sickness seemed to be caused by a magnesium deficiency. Since milk is high in calcium, it made it worse.

I started supplementing with Maga-Mag ionic magesium by Trace Minerals Research and it made me feel a lot better. I just added it to my water and drank it throughout the day.

I’ve heard morning sickness can also be caused by a deficiency in vitamin B6. Brewer’s yeast might help, but it has a pretty strong flavor, so may be hard to take when you are feeling nauseous.

Sea-Band (those wristbands they make for motion sickness) also helped me. You can buy them at any drugstore.

– Suzanne

31 years ago, when I was very newly pregnant with my second child, I followed the advice given by Adelle Davis in the book Let’s Have Healthy Children. She said to take Vitamin B6, starting with 50mg and adding more if needed to a maximum of 250 mg. I believe she said to take a B complex vitamin as well. The 50 mg of B6 worked beautifully for me. I had morning sickness every morning with the previous pregnancy, but none at all with that one.

When that second child got pregnant, I told her about the B6. For her it took 100mg of B6 to not have morning sickness, but again, that worked beautifully for her as long as she took it every night.

MDs used to give women a prescription for morning sickness that was B6 with something added (so it could be patented).

BTW, I followed all Adelle Davis’s advise for supplements during that pregnancy and labor, and also had a pain-free labor and birth. She gave specific instructions on what supplements to take during pregnancy and at the beginning of labor.

– Gloria

4. Question: Is It Worth It To Make Chicken Broth From Factory Farmed Chickens?

Hi!

I have a question that I would like to get your opionion on. I would like to start making homemade broth from chicken bones. The only problem is that we cannot afford to buy organic or pastured chickens.

I have completely revamped my family’s eating habits over the past months. We are now eating local pastured chicken eggs, local raw pastured cheese, frozen wild-caught salmon, sprouted or soaked grains, homemade yogurt, coconut oil, and Organic Valley cultured butter. (Kerrygold and Organic Valley pasture butter is not available in our area, nor is raw butter for a price we can afford.)

There is only so much I can do because we are on an extremely limited budget. I cannot afford to buy any of our meat grass-fed. Would it be worth it to make home-made chicken broth from factory-farmed chickens, or would the toxins outway any benefits? Right now I am breastfeeding and soon would be feeding this broth to my daughter.

Thank you so much!
Melissa

Answer

Congratulations on changing your family’s diet! The benefits you will reap are invaluable.

I really think it’s best to avoid factory farm chickens. It is cheaper to buy one pastured chicken and use the meat and then take the bones and make stock. I’d rather eat chicken less frequently (maybe once a week or once every couple weeks) and the other days eat more soaked beans and rice.

You might also consider buying beef bones. You can get grass-fed beef bones for as little as $1-2 per pound. You can also buy meat with the bones still in — such as lamb chops or beef ribs. After you’ve roasted or slow-cooked the meat and eaten it for dinner, you can use the bones to make beef stock. Here’s my recipe for beef stock.

If you can’t afford grass-fed soup bones, I would buy conventional (non-grass-fed) beef bones. Buying conventional beef cuts with the bones in, or beef bones, is better than buying factory farm chickens.

I’ve also bought wild whole Thai snapper for as little as $5-6 per pound. Ask the fishmonger to fillet the fish for you and make sure he gives you the bones and the heads in a separate package. Then use the bones to make fish stock. Here’s my recipe for fish stock.

You can also save shrimp shells and make stock from leftover shells (just freeze them until you have enough).

You can often find wild fish and shrimp cheaper at Asian food stores.

5. Question: How Much Bone Broth Should I Consume To Notice A Difference In Cellulite?

After your bone broth challenge I’ve been trying to incorporate more bone broth and gelatin into my diet. I’m wondering how much I should be consuming to notice a difference in cellulite.

Deanna

Answer

Well we don’t have any scientific studies yet, unfortunately. (Wouldn’t that be cool?) The anecdotes I heard from the women who saw results said that they were drinking 1-2 cups of broth per day for a few months when they saw their cellulite disappearing.

6. Question: Advice About Hypothyroidism And Real Foods?

Hi,

I have a low thyroid and I am hesitant to start on the artificial hormones and be dependent. Though I am working to heal myself with bone broths (especially fish heads). I am experiencing some negative health consequences. In your opinion is it worth it to use the medication to help manage and eventually go off of it and is this just something I will need to take going forward or have you heard of people hearing from hypothyroidism using real foods?

Thanks,
Colleen

Answer

Hi, Colleen,

I have heard of people reversing thyroid problems with real food. However, I’m not a doctor so I can’t answer this question.

I recommend that you find a doctor who can help you. You don’t have to take Synthroid to help your thyroid. Many doctors will prescribe Armour which is made from the thyroid gland of a pig.

Many people also see results by addressing food allergies and damaged guts. I would work with a naturopath or holistic doctor who can help you heal.

7. Question: Thoughts On Kombucha And Alcohol Levels?

Hi, Ann Marie!

I had a question about kombucha. I grew my own SCOBY from a bottle of GT’s Kombucha and have been home brewing kombucha for several months now. I really like it, but I’ve had a nagging worry about the alcohol levels in it.

I’m a recovering alcoholic and avoid all alcohol (don’t cook with it, don’t take herbal tinctures in alcohol, etc), and wonder if it isn’t a very good idea for me to be brewing my own kombucha.

How can I monitor the alcohol level in it to make sure it doesn’t turn too alcoholic? Also, my toddler absolutely loves kombucha, and I wonder if I should be watering it down for him?

Thanks!
Liz

Answer

Hi, Liz,

Kelly the Kitchen Kop wrote a great post on how to find out how much alcohol there is in kefir soda pop: Is Kefir Soda an Alcoholic Beverage?

When she tested her kefir soda with a hydrometer that she bought at a beer-making store, she found that it had 0.64% alcohol.

From what I have read, kombucha can contain anywhere from less than 1% to as much as 2-3% alcohol. It depends on how long the tea has fermented and how warm it is.

Recently GT Dave’s pulled their products off the shelves so they could investigate the alcohol level. According to the FDA, products that contain more than .05% alcohol need to have warning labels.

Although our products are tested to be compliant at the time of shipping, a subsequent increase in alcohol levels could potentially cause the product to go above 0.5% causing potential labeling issues. — GT Dave (Source)

I’m assuming GT Dave’s is back under the legal limit because it’s in the stores again. I just looked at the label on my GT Dave’s and there is nothing about alcohol.

I’m not sure how much alcohol is in your homebrew but if less than 1% is OK, maybe you can test your homemade brew using Kelly’s hydrometer method and see how it fares. Please let us know if you decide to do it.

8. Question: Thoughts On Shrimp And A Toddler?

Hi!

The last 2 times I have made shrimp, my 3 1/2-year-old daughter has thrown it up. She will eat it OK; she doesn’t put up too big a struggle at dinner time; but a few hours later, up it all comes. Would this be a shellfish allergy? She doesn’t get hives or any other symptoms.

The shrimp is local, good quality. She does fine with other shell fish — mussels, clams (although I don’t think she has had either since the shrimp incidents).

Also — is it absolutely necessary to devein shrimp? I was thinking about how the Native Americans would eat the entire intestines of buffalo’s, so would it be harmful to just leave the vein in the shrimp and eat it??

Thanks-
Leigh Anne

Answer

It sounds like it could be a shellfish allergy.

Regarding deveining, most Americans (including me) insist upon it, due to the fact that the vein is excrement and can contain grit, dirt and sand. (Blech!)

For more about the shrimp’s “poop chute,” read this post on The Straight Dope.

However, there is some debate. See this post on Chowhound. If you find that it is tolerable to you, maybe you don’t need to worry about it.

9. Question: Advice About Homemade Infant Formula?

Hi Ann Marie!

I have a brief question for you.

I have a soon-to-be one-year-old. I emailed you a couple of times over this past year regarding homemade infant formula. We tried and tried without success and have had to keep her on a prescription formula for about 5 months.

That said, I’ve been adding Sally Fallon’s coconut milk tonic to her bottles — about 6 ounces or so per day thus far.

I added the total fat per cup in the recipe is 18 grams which seems really heavy to me. It is delicious, however! Anyway, I think I should dilute it. Homemade rice milk or bone broth. She has bone broth in each and every bottle mixed with her formula right now, but, she won’t drink it out of a sippy. I would think a homemade rice milk mixed with the coconut tonic – she would take.

Any advice? Or, am I concerned too much about the fat total – it’s just so much higher than whole raw milk?

I don’t watch her fat at all — lots of egg yolk, avocado, ghee, coconut oils etc. — but that much just seems like overkill. I also wonder as I increase the amount she is taking in that she might have loose stools or something?

Thank you for your time! I’m SOO ready to get her off of this stuff — it has been a long haul.

Angie

Answer

Have you ever tried the meat formula made with liver? That is what I would recommend if your daughter is allergic. You can remove the lactose and whey if necessary.

If she won’t do the meat formula, she may be old enough just to do solids. I would just get her on the GAPS diet — lots of broth, coconut milk, meat, fish, lots of fermented foods, and of course probiotics and cod liver oil.

10. Question: Have Any Kidney Recipes? / Are Deer Bones Ok To Use To Make Bone Broth?

Hi Ann Marie!

Do you have any good recipes for kidney? I’m getting tired of steak and kidney pie!

Also, is there any reason not to use deer bones to make bone broth? We don’t have a lot of farmland around here, so I’m not too worried about soy content.

Thanks
Kate

Answer

Steak and kidney pie is the only one I know. You might also try grinding up the kidneys and adding to sausage or chili.

Sure you can use deer bones. Here’s a recipe for venison stock from Emeril Lagasse. Although I would think you could just make it the same way you make beef stock.

11. Question: Can I Use Goat Milk To Make Whey, Yogurt or Ice Cream?

Hi. I have been using your site for years. I often recommend it to people interested in traditional nutrition. I have a question. Can I use goat milk to make whey? Can I use goat milk the same way I use cow milk for other things as well? I have been using it to make kefir and it has been going well. What about for yogurt? Ice cream? Etc.?

Thanks.
Nicola

Answer

I’m sure you can use goat milk to make whey. You can also use it to make yogurt, kefir, or ice cream. You can also make goat butter.

12. Question: Recommendation For A Good Water Filtration System?

Hi Ann Marie,

Thank you for your wonderful blog. It’s my go-to site for many traditional food recipes.

Seeing as how your recipes always call for “filtered” water, I’m wondering if you can recommend a good water filtration system. I’m having a hard time finding one that removes fluoride. We have fluoride and chlorine in our water.

Thank you!
Teri

Answer

Hi, Teri,

We got a reverse osmosis system for our house but I think in our next house we’re going to go with the Doulton filter recommended by David Getoff of the Price-Pottenger Nutrition Foundation. The Doulton filters he recommends filter out chlorine and fluoride.

You can read an article David Getoff wrote here.

I am also going to get the shower filter he recommends. I can’t believe I’ve lived with it this long!

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{ 23 comments… read them below or add one }

Alison September 18, 2011 at 10:49 AM

To Melissa’s question, not sure what area she lives, but I’ve been able to find packages of chicken backs/necks from most of the grass fed/pastured farmers around my area (D.C.) for about $2 a pound. I use these almost exclusively to make stock, and pick out the meat and its enough for several meals. Thats the best real food buy I’ve found.

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Jen September 18, 2011 at 8:45 PM

I also buy pastured chicken necks and backs for stock. It is a great deal at about $2 per pound, and I too get plenty of meat.

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anna September 18, 2011 at 11:35 AM

Actually there are now two different versions of the GT Kombucha. The “enlightened” version without the alcohol warning and the “Classic” with the alcohol warning. I prefer the classic one because the taste is stronger, the enlightened version tastes too watered down for me…I think that WholeFoods only sells the enlightened version. But I’ve found lots of other stores around LA sell the classic one. Its still ridiculous that they have to put the alcohol warning on the classic one though because its not like you’re going to get drunk from it, and i’ve never been asked to show ID for it and I give it to my 3 year old. They are just doing it for precaution and bureaucratic nonsense and because they would rather put the label on the bottle than change their formula.

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jeanmarie September 18, 2011 at 9:25 PM

I think they’d rather put the label on the bottle than be shut down by the bureaucrats or sued by some litigious lawyer.

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anna September 19, 2011 at 7:58 PM

exactly =)

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cmh September 18, 2011 at 12:03 PM

in response to the first question I have to give a little testimony here (I’ve been waiting for an opportunity to share this here) … I just had my sixth baby in late August and I have a history of severe bleeding/ hemorrhaging after births. After my first two births the midwives had to give me pitocin injections the next three I was very proactive herbally and did much better, however still bled enough to leave me weak for several days after giving birth and bled for usually a full four or five weeks postpartum pretty heaviy. I have always eaten well and taken very good care of myself throughout my pregnancies (sadly not so well before I began to have children) but have some lifelong health issues that prompted me to begin GAPS during the beginning of this pregnancy. To inspire myself to drink more broth I took Annmarie’s bone broth challenge in July. I started late and did my very best to catch up and in doing so I drank broth and ate gelatin almost exclusively for three weeks (My family thought I was nuts ;) ) . I am SO grateful God inspired me to take that challenge bc I know it was one of the best things I ever could have done for my baby and myself. I have always had water births and usually when I’m done the water is completely red with blood this time however there was only a small pool of pinkish red at the bottom… Amazing given my history! That first night I didn’t even soak through an entire pad and was basically done bleeding by 1 1/2 weeks postpartum with only an occasional bit of spotting after that (still have the odd spotting here and there at three and 1/2 wks postpartum now) While this labor was longer than my other labors I had the quickest recovery. I felt almost completely normal, other than my stomach muscles were sore, the day after my daughter was born! That is just the beginning!! My daughter was born with Down Syndrome and I’ve learned that DS babies are often born early and she was a week and 1/2 “late” (earlier than my other babies but a good well cooked baby none the less :) ) She was 8lbs 2 oz which is large I’ve been told for a DS baby (though small for me) I’m sure this is bc she and I were both well nourished and she was given an extra week and a half to grow stronger before birth. Many DS babies cannot nurse due to low muscle tone and pallet problems but she has no pallet issues and while she does have low muscle tone it is not so sever as to prevent her from nursing. Also my midwife told me that sometimes DS babies suffer trauma during birth due to difference in the plates in their heads vs other babies but my sweet girl was born in the caul (sac) thus her head was completely protected by the fully intact bag of waters. I know that that “that silly bone broth challenge” as my family called it was a gift from God to protect and nourish our daughter as well as myself.

The thing I ate throughout labor and after (that I got addicted to during the bone broth challenge) was gummies made with lemon juice honey and gelatin(4 tbls gelatin per 1/3 c lemon juice) . They are the perfect laboring food in my opinion bc the honey gives you energy but the lemon makes it not too sweet (I can’t stand sweet foods while in labor) and gelatin is the miracle food ;) . I hope you have a wonderful birth and babymoon :) !!!

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cmh September 18, 2011 at 12:20 PM

by the way my family dosen’t think I’m silly anymore ;)

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Megan September 18, 2011 at 2:46 PM

can I have your recipe for the gummies?

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Julie D. September 18, 2011 at 1:42 PM

Re: GT Kombucha FYI

There seems to be two different formulas now. Some of it, his old formula, now has an alcohol warning on the label. At one store where I buy it, they even have a sign saying you must be 21.They do not carry this formula at Whole Foods anymore. The new formula, that they carry at Whole Foods and elsewhere is below the legal limit and does not need an alcohol warning. That said..I don’t drink and I get a slight alcohol buzz from old formula GT Kombucha. I do not feel any alcohol in my homemade stuff.

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Julie D. September 18, 2011 at 1:43 PM

opps. I see someone else already said what I just did. Sorry.

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Soli @ I Believe In Butter September 18, 2011 at 2:54 PM

For Melissa–I used to eat a lot of chicken before I started eating traditionally, but it’s been cut down a lot since I can’t often get it good quality (and fed well) unless I order it. I CAN get local, grass/pasture fed beef and goat much more easily, so I end up having more of that.
Chicken for meat used to be an expensive item. My mom has told me when she was growing up in Sweden it was very uncommon for her to eat it because it was so pricey, and she had a lot of siblings to boot.

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Hayley September 18, 2011 at 3:06 PM

Hi AnnMarie,

I sent you an email about my pastor, if you could reply soon I would really appreciate it! I do not have a Facebook account so I can’t send you an “urgent question” on that…the title of the email is “Urgent question – no facebook account. Please respond”

If you’d rather reply in the comments (or if anyone else has any advice), here is a copy of the email I sent:

My pastor is on high doses of steroids due to a rare medical condition. Thankfully he will be off of them in a few weeks but in the meantime he has swelled to more than twice his “normal” size – he honestly looks like he gained 100 lbs! I told his wife that I would ask you if you had any advice. I suggested green tea to help rid some of the water. Do you have any other suggestions? I’m really concerned for him.

Thanks in advance!

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Rachel September 18, 2011 at 9:06 PM

Thanks for answering that (about nausea in pregnancy). I’ve tried B6 without much success, though I had heard that has helped some people. I think the magnesium might hold a clue because I also have asthma, which is a “risk factor” for low magnesium. (I’m planning to go on Gaps soon for that and other things.)

I found the comment about “no pain” in the second labor intriguing, though forgive me, after 5 no-drug “natural” deliveries, I’m a bit skeptical. :)

As far as eating well when pregnant, I’ve been wondering if the common advice to eat more protein to stabilize blood sugar is a little misguided. I’m wondering if pregnant women should be eating more fat. On the other hand, fat doesn’t always sit well in the nauseous stomach. Although, if someone was used to eating more fat before pregnancy, maybe they could handle it during the early pregnancy? I don’t know, just a thought. I’d be interested in hearing others thoughts.

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jeanmarie September 18, 2011 at 9:23 PM

As to uses for goat’s milk… I can speak to the ice cream issue. I used it, combined with pasteurized organic cow’s milk cream, to make ice cream and it turned out really well.

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Jill September 19, 2011 at 12:00 PM

In response to question #8, about a possible shrimp allergy with a toddler…. When my 18year old daughter was a toddler we gave her a little bit of crab, from a crab leg dinner my husband and I ate at a restaurant. She was VERY sick that night, crying and throwing up–obviously experiencing some sort of tummy upset. She hadn’t had crab since–mainly hasn’t had an opportunity, but a couple years ago underwent food allergy testing (blood test). We were surprised to see crab listed among her allergies–it was the only meat type food she was allergic to! Just thought I’d throw that out there–sounds quite likely that her daughter may have a shrimp allergy–and since shellfish allergies can be dangerous, it would be wise to be cautious with that one.

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Margaret W September 20, 2011 at 8:21 AM

Colleen,
I’m not a doctor, but I have been dealing with hypothyroidism since I was 20 (so 12 years now). I would strongly encourage you to find a doctor that will prescribe Armour thyroid. It may be hard because many doctors only know how to treat with synthroid. I have yet to find a doctor that will prescribe me armour, but I am still looking :-)

That said, while synthroid (or a generic) is synthetic it is replacing something that your body should be making but isn’t. So, it’s a little different than say meds to lower blood pressure or cholesterol. Your body MUST have that thyroid hormone to function correctly. (This is especially important if you are pregnant or trying to become pregnant. There is a higher rate of infertility and miscarriage associated with not having adequate thyroid hormone levels. As well as risk of lower IQ in baby.) This is just my opinion – don’t stop taking your synthroid (or armour) while waiting for your body to heal itself. Until you are healed you need that hormone. If you don’t have it life will be miserable!!! When I am getting too low a dose I am often so tired I can barely get out of bed, my hair falls out, I get dry skin patches, I gain weight, and I get “brain fog”. As much as I hate having to take a synthetic medicine everyday of my life, it is worth it to not have those symptoms.

If and when my thyroid heals (I just started GAPS intro today) it will be obvious that I am getting too much hormone and the dosage can be gradually decreased down until I no longer have to take it. (I’m praying for that to happen!!!!!)

Whatever decision you make, please consult with some sort of medical doctor/naturopath. This is not something to be taken lightly :-)

Margaret

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