Allergies!!

Hi,

It has been a very long time since I posted. We have been so busy. We are loving our positions as house parents at a Christian school.

As part of the benefits of living here we get to eat in the dining hall. It has made me aware that we've definitely got some food allergies going on -- much beyond what I could muscle test for, or at least it seemed that way.

I contacted a dear friend from George Fox days, Dr. Christina Cooke, ND. She sent us kits and had my son and I tested for 95 different foods. The big surprise that came up on both of us was eggs!! We are both quite allergic to them. For me, it was huge -- a six on a scale of one to six. Aaron is also allergic to wheat and sugar. We are keeping him off dairy and nightshades at Dr. Cooke's recommendation for a month, then we'll experiment.

Other big "hits" for me were: Almonds, asparagus, almost all grains, peas, broccoli, most dairy.

Soy is an issue for both of us. Here is the full list:

Cottage cheese

Yogurt

Milk

Eggs

Chicken

Coffee

Sugar

Yeast

Banana

Cranberry

Papaya

Pineapple

Crab

Lobster

Oyster

Tuna

Almonds

Peanuts

Sunflower

(Basically all nuts except Walnuts, pumpkin seeds and occasionally pecans)

Wheat

Soy

Rye

White rice

(Basically all grains except corn and occasionally barley or brown rice)

Peas

Asparagus

Broccoli

The doctor also wants me to avoid nightshades: Tomato, potato, peppers, eggplant.

Cooking oils are an issue. I'm allergic to soy and sunflower -- the two main cooking oils and the primary ingredients in margarine. Plus, I'm allergic to milk, so no butter, either. Olive oil and canola or safflower oil are okay.

My son's results:

Eggs

Sugar

Oyster

Lima beans

Soy (including our margarine & cooking oils)

Wheat

Rye

Spelt

The doctor wants him to avoid: Dairy and nightshades (tomato, potato, eggplant, peppers) for one month. After that, she will let us know what foods to add in as a test to see how they affect him.

Since discovering these allergies his grades have gone up dramatically. Other parents are commenting on the positive change in his behavior. I'm really proud of him -- this hasn't been easy, but he's been a trooper. He's got all As and Bs in his classes except for one class that he'd been previously failing. He's now passing that course! Yay :)

I've been having to come up with "super allergy" recipes, so I'll be posting those as I have time.

Blessings,

Sharron

Reposting my Poem on Veterans' Day

I wrote this poem for Memorial Day. It is also appropriate for Veterans' Day. May God grant His Blessings to our Service members and their families!

My son, the donut and Braums

Hi,

Yesterday my son succumbed to peer pressure and had a donut in Sunday School. We've not had problems with him being a major grouch and complaining about wanting to move home, etc., since I started him on the anti-inflammation protocol. Well, after the donut, he sure was fussy!!

Since we know that it is inflammation, I have been giving him EFAs (fish oil, 1000mg) and some other anti-inflammatory supplements: Vitamin D, garlic & parsley, and the vitamin B-12 sublingual. It sure seems to help him be "right" the next day when I give them before bed.

I'm doing well. I had a slip-up on Saturday. I took the girls out to Braums for lunch. I had planned a certain meal, but when I got there, they were packed. All my plans went flying out the window! I had a burger with ketchup and tomatoes, fries and a shake. Within a couple of hours, I was absolutely miserable! My brain was sludge and my muscles and joints all ached -- classic fibromyalgia symptoms... I took some ACV and within 15 to 20 minutes I was much better. Thank God for ACV! I, also, took the anti-inflammatory supplements, as I do each day.

I just muscle tested to see if I could ascertain which foods were making me snore. Wheat tested positive as did potatoes. I've just got to get off them -- I'm just so addicted! It is very difficult when they are on the menu daily. I've got to get this snoring under control, and I'm sure I'll lose weight faster without them, too.

Pray for me, please!

Blessings,

Sharron

Difference between, colds, flu and H1N1 virus

DIFFERENCES BETWEEN COLD, SEASONAL FLU & H1N1 SYMPTOMS
SYMPTOM	COLD	SEASONAL FLU	H1N1
FEVER	Fever is rare with a cold.	Fever is common with the seasonal flu.	Fever is usually present with H1N1 in up to 80% of all flu cases. A temperature of 101°
COUGHING	A hacking, productive (mucus-producing) cough is often present with a cold.	A dry and hacking cough is often present with the seasonal flu.	A non-productive (non-mucus producing) cough is usually present with H1N1 (sometimes referred to as dry cough).*
ACHES	Slight body aches and pains can be part of a cold.	Moderate body aches are common with the seasonal flu.	Severe aches and pains are common with H1N1.*
STUFFY NOSE	Stuffy nose is commonly presentwith a cold and typically resolves spontaneously within a week.	A runny nose is commonly present with the seasonal flu.	Stuffy nose is not commonly present with H1N1.
CHILLS	Chills are uncommon with a cold.	Chills are mild to moderate with the seasonal flu.	60% of people who have H1N1 experience chills.
TIREDNESS	Tiredness is fairly mild with a cold.	Tiredness is moderate and more likely referred to as a lack of energy with the seasonal flu.	Tiredness is moderate to severe with H1N1.*
SNEEZING	Sneezing is commonly present with a cold	Sneezing is common present with the seasonal flu.	Sneezing is not common with H1N1.
SUDDEN SYMPTOMS	Cold symptoms tend to develop over a few days.	Symptons tend to develop over a few days and include flushed face, loss of appetite, dizziness and/or vomiting/nausea. Symptoms usually last 4-7 days, depending on the individual. Diarrhea is common.	H1N1 has a rapid onset within 3-6 hours. H1N1 hits hard and includes sudden symptoms like high fever, aches and pains. Symptoms usually last 4-7 days, depending on the individual. Diarrhea is common.
HEADACHE	A headache is fairly uncommonwith a cold.	A headache is fairly common with the seasonal flu.	A headache is very common with H1N1 and present in 80% of cases.*
SORE THROAT	Sore throat is commonly presentwith a cold.	Sore throat is commonly present with the seasonal flu.	Sore throat is not commonly present with H1N1.
CHEST DISCOMFORT	Chest discomfort is mild to moderate with a cold.	Chest discomfort is moderate with the seasonal flu. If it turns severe seek medical attention immediately!	Chest discomfort is often severe with H1N1.
PREVENTION TIPS:
ücough & sneeze into your elbow
üwash hands with soap and warm water for a minimum of 15 -20 seconds. Sing your abc's or happy birthday to you
üuse hand sanitizer when soap & water are not available
üavoid touching eyes, nose or mouth without washing or using hand sanitizer first ***** I got this from a friend. I don't know the original source. Remember, you can put hydrogen peroxide in your ears to kill most viruses. Just a few drops and allow it to bubble till it is done in each ear.

5 days reporting

Hi,

I've been on the anti-inflammatory diet for 5 days now, and so has my son. I spoke with one of his teachers last night at our basketball game, and she said she could see a difference in his behavior. He still gets hyper when the whole class is (that's normal), but he isn't his own "one man band" so to speak. That is encouraging!

He's still having potatoes, and so am I. They don't seem to be bothering? Right now we have eliminated wheat, milk (not any other dairy), tomatoes (and peppers.) I think the wheat and tomatoes are the biggest, but we'll know when we start adding things back in. I had intended to eliminate potatoes, and did so for a few days. My feet aren't throbbing... we'll see.

My results: My pain seems better, but that is hard to tell for sure. I can say I'm down lower than I've been since June -- I've lost 6# and have lost 2" off my waist (only thing I'm measuring.) I really don't feel like I'm sacrificing much for such a big payoff!

Today is going to be rough. We are having a cookout. We'll have to have some roasted marshmallows :)

Blessings,

Sharron

Three days in...

Hi,

We are three days into our "anti-inflammation" diet. Yesterday was difficult -- we had foods that are "marginal" and can apparently be eaten occasionally by themselves but not in combination. Those were potatoes (tater tots), corn dogs (the cornmeal breading), and popcorn. I muscle tested us for each item individually, but didn't think about the combination. My feet felt like they were on fire this morning and Aaron was being a bit hyper at noon.

I lost 3# the first day, held steady today. We'll see how it goes. Today I had some rice with lunch -- not low carb, but it didn't muscle test as being inflammatory. Dinner is ham and beans which should be just fine.

Blessings,

Sharron

Arthritis, Hyperactivity and Inflammation?

Hi,

I've been so perplexed lately. God has healed our allergies, but we still seem to be having some reactions to certain foods. Confusing. Are we healed or not? Am I praying for the wrong thing or the wrong way?

Well, last night after prayer, I had an idea. I know we've been healed from the allergies, but what if these symptoms we are having have nothing to do with allergies at all? What if they had to do with inflammation -- not just in the joints or tissues, but in the central nervous system? Could these foods that we still seem to be sensitive to actually be inflammatory and that be our problem?

We did some muscle testing on me and discovered that it seems to be so. Asking the inflammatory question, I discovered I need to eliminate cooked tomato products, potatoes (nightshades), wheat and citrus. Milk is out, but cheese, yogurt and pure sour cream are ok. Lemons are ok. Bacon and oats are out. Real ham is ok.

I'm going to do some reasearch and see if there are other foods I need to watch out for.

List of Anti-inflammatory Foods

Top 11 Anti-inflammatory Foods

Reducing Inflammation -- The Natural Approach

This article is on the causes of inflammation. I've used this site before, it's the same as above, just a different article.

This is a nice list of anti-inflammatory foods. She even has it so you can download and print it out. Neat!

What I've found is that I've pretty much covered it -- we need to avoid white flour, regular oatmeal, processed foods, nightshades and uncultured dairy products like milk and ice cream.

We need to increase as able: Garlic and onion, olive oil, ginger, tuna and salmon, broccoli and its cousins, salad, cherries, blueberries, turmeric, and green tea. Phew!

I'll try to get on and post my results and my son's results as able. He's so much better than when I began posting about him about a year ago, but he's not all the way "regulated."

This is a very interesting article about ADD, which I'm not saying my son has, but it does have some good information about a "milk test" and how Omega-3 fatty acids are used by the brain.

Enough for now. I have work to do!

Blessings,

Sharron

Super Quick Low Carb Cheesecake with Mandarin Oranges

I had to come up with a dessert to bring to a training meeting recently and this is what I brought.

In a bowl, combine:

1 envelope Knox gelatine

12 packets Truvia sweetener

1 cup boiling water

Stir it occasionally, allowing the gelatin to dissolve, for about 5 minutes

Meanwhile, in a mixing bowl with an electric mixer on medium speed, combine till fluffy:

2 - 8 ounce packages cream cheese, softened

1 teaspoon vanilla

Beat the gelatin mixture into the cream cheese mixture until they are completely combined. The mixture will be very runny at this point. Pour it into 9" pie pan and chill it for about 20 minutes.

Drain the juice from:

1 12-ounce (approximately) can mandarin oranges, juice packed if possible

Place the oranges on the top of the dessert in a decorative fashion. Chill the cheesecake until it is firm, for about 3 hours.

Optional: You could use a baked low carb pie crust and use this for the filling.

Serve and Enjoy!

c2009 Sharron Long, author of Extreme Lo-Carb Cuisine, available where books are sold

Thick and Chunky Spaghetti Sauce

Thick and Chunky Spaghetti Sauce

I was asked to write this recipe down, so here goes! It serves about 10.

Brown 3 to 4 pounds of ground beef in a large skillet over medium heat. Drain it, if necessary.

Add 1 medium sized onion, 1/2" dice and the tops of one bunch of celery, 1/2" dice (about 1 1/2 cups)

Add olive oil to the pan if necessary to keep the meat and veggies from sticking.

Add:

1 - 24 ounce jar pasta sauce or tomato sauce (ie., Prego, etc. -- be sure it is gluten free)

3 - 18 ounce cans diced tomatoes (with herbs and garlic, etc. is fine)

1 teaspoon each marjoram, oregano, thyme (flakes), basil or 1 1/2 tablespoons Italian seasonings

1 tablespoon parsley

1 tablespoon chopped garlic (fresh)

1 1/2 teaspoons seasoning salt

1 teaspoon lemon pepper

Cover the pan and allow it to simmer on low heat for at least 1 hour. Skim off any fat that comes to the surface, if desired.

Serve this sauce over pasta or as a filling for "sloppy Joes," if you aren't low carb. If you are, serve it over cooked cabbage, a cooked chicken breast or green beans. Be creative -- this is a versitile sauce!

It freezes well.

Enjoy!

c2009 Sharron Long, author of Extreme Lo-Carb Cuisine, available where books are sold

Sharron's World Famous Chewy Jumbo Chocolate Chip Cookies

Hi,

This recipe has never been published by me before, so here goes!  It is most definitely NOT low carb, gluten or sugar free.

Preheat the oven to 375F.

In a large bowl, combine:

4 1/4 cups flour (whole wheat pastry, preferred)

1 teaspoon baking soda

2 teaspoons baking powder

In a mixing bowl on medium speed, combine until creamy, about 2 minutes:

1 1/4 cups sugar (organic preferred)

1 1/4 cups firmly packed brown sugar

1 1 /2 cups butter, softened

Add and mix another minute or so till well combined:

2 eggs

1 tablespoon vanilla

Gradually add the flour mixture on low speed, fully incorporating each addition before adding the next.

By hand or with a paddle, add:

2 cups chocolate chips ("extra special dark" preferred)

Use 1/4 cup measure or scoop and place cookies approximately 2" apart on parchment lined baking sheets. Bake the cookies until they are just becoming golden. Remove them from the oven and allow them to rest on the pan for about 2 minutes or until they are able to be transferred. Spread paper towels covered with wax paper and place the cookies on it to cool. Store the cookies once cooled in air tight containers with paper towels or wax paper between the layers.

This is most definitely not a low carb recipe :)

Enjoy!

c2009 Sharron Long author of Extreme Lo-Carb Cuisine, available where books are sold.

Nuts N' Bolts Snack Mix Recipe

Hi,

This is not a low carb recipe, but rather just a snack mix I like to have on hand for kids and company. This recipe makes a double batch.  It is also NOT gluten free.

Melt 1 cup butter in a small saucepan over medium heat. Add to the melted butter:

1/4 cup Worcestershire sauce

2 tablespoons seasoning salt

1 tablespoon total from the following: Rosemary, garlic granules, thyme, celery seed, basil

Set the mixture aside.

In a large bowl mix:

12 cups "cereal" from the following: Cheerios, Chex, pretzels, chow mein noodles, Cheezits, Mini Shredded Wheat, etc.

3 cups peanuts

Pour the melted butter mixture over the cereal mixture and stir well. Pour onto a large baking sheet with a rim and bake at 250F for about 1 hour, stirring every 15 minutes.

Alternate "rush method:" Pour the coated cereal mixture into a 9"x13"x2" baking pan and cover with foil. Bake at 350F for 20 minutes. Pour the baked mixture onto a large baking sheet with a rim and bake an additional 5 minutes uncovered at 250F to crisp.

Store tightly covered at room temperature.

Enjoy!

c2009 Sharron Long and Adams Media Corp.

Double Chocolate Black Bean Brownies

Double Chocolate Black Bean Brownies

I bumped into a recipe for black bean brownies on the internet a few months ago. I made them, and they were okay as written. You know me, though, always wanting to improve things! This is my take on that recipe.  My kids call them "Mommy's Beanie Brownies."

Preheat the oven to 325F.

Melt together over low heat in a small saucepan:

3 ounces (squares) unsweetened baking chocolate (not Baker's brand)

1/2 cup butter

When they are melted, remove them from the heat and allow the mixture to cool slightly.

Meanwhile, grind in a blender on low speed:

1/4 cup flax seeds to make 1/2 cup (or just use 1/2 cup flaxseed meal)

Pour the ground flax seeds into a small bowl and stir in:

8 packets Truvia sweetener

1/4 teaspoon sea salt

1 teaspoon cinnamon

Blend on low speed in a blender container for about 30 seconds:

1 - 18 ounce can black beans, rinsed and drained (yield about 1 1/4 cups)

1 1/2 teaspoons vanilla

2 tablespoons molasses (sorghum molasses if you are allergic to sugar)

1/3 cup agave nectar

Pour this mixture into a mixing bowl and mix in the flax seed and chocolate mixtures on medium speed.

Add and mix well:

2 eggs (or 2 tablespoons ground flax mixed with 6 tablespoons warm water)

Add, and mix until combined:

1/2 to 1 cup dark chocolate chips (sugar free chocolate chips)

1/2 to 1 cup broken walnut meats

They are really chunky with 1 cup each of the additions, not so much with 1/2 cup.

Pour the batter into a 9x9x2 square pan prepared with cooking oil spray and smooth the top. Bake the brownies at 325F for about 30 minutes, or until a knife inserted off-center comes out clean. You can serve these warm drizzled with cream for a "pudding cake" effect or chill them and they are almost like fudge.

Enjoy!

cSharron Long Author of Extreme Lo-Carb Cuisine, available where books are sold