Fibro Fatigue

In the last two months I have revolutionized my eating and cooking habits, and it is having results! I am using a combination of the Body Ecology Diet and Weston Price/Nourishing Traditions-style preparation. My goal has been to eat 66% non-starchy vegetables and more raw/organic food. I feel so much more nourished and stronger! The B.E.D. allows me to eat four grains once again--hurray! I love millet best, with quinoa mixed in. I am experimenting with homemade breads and having a grand time. (No, I'm not kneading the dough--I have a KitchenAid mixer and a breadmaker that makes it possible for me to make the bread. I also use a cheap food processor to grind my soaked whole grains just prior to baking. Thank you, Lord, for such appliances in my kitchen.) I guess I finally became convinced of organic as the way to go after watching the video Food, Inc. You can download it for free from Netflix.com. I highly recommend this movie. I was very skeptical and slow to believe what I was wa

Oats, Peas, Beans, and Barley Grow, Oats, Peas, Beans, and Barley Grow, Oats, Peas, Beans, and Barley Grow, But better soak them too. :) Are you spending a lot of money on supplements to try and increase your mineral intake? I was until two months ago. I have been battling iron deficiency for years and relied on iron supplements to keep my levels up. Then I discovered I was probably wasting my money on supplements that my body was not even absorbing properly. Sally Fallon's book, Nourishing Traditions, has helped me realize the role that phytic acid plays in inhibiting mineral absorption. Phytates, or phytic acid, are responsible for inhibiting absorption of several essential minerals and is present in most nuts, grains, beans, and cereals. In addition, these foods have enzyme inhibitors that block the essential work of enzymes in breaking down all of our foods into absorbable forms. Usually, one can solve the problem by soaking these foods for 12 hours prior to cooking. The simpl