You Are What You Eat – Part Three

Two things conspire to draw my extra attention to food and health: A friend is in hospital with food related issues. She can’t eat; had to have a j-tube inserted. Brings up a related question: How do you tell a friend you think their diet is likely to land them in trouble? I’ve tried this telling a couple of times. Unsuccessfully. Once after I carefully explained how bad soda, Coke, was for you (she was drinking over a quart a day), I noticed no change. I shut up. This is a free country. I gotta learn better tactics!

The second event is continued issues with my dog bite. Even with a strong immune system, healing, swelling, absorbing the extensive bruising—how fast is fast? How to hurry this process? One way is more bone broth: organic bones, browned in the oven, cooked in beer, garlic, turmeric, ginger. Sally Fallon, Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats sits on my kitchen counter. Nourishing Traditions lists 23 references to broth with recipes for how to make it. Deep Nutrition: Why Your Genes Need Traditional Food by Catherine Shanan, MD and Luke Shanahan writes interestingly about bone broth, and why your body needs it. I met Cathey and Luke when we all lived on Kauai; it’s an interesting, informative book.

The Organic Consumers Association is a non-profit advocacy group for organic agriculture. Organic Consumers, released a study this week that “compared pesticide levels in the bodies of four families across the country on a non-organic and organic diet. It showed that pesticides in their bodies dropped up to 95 percent within one week on an organic diet.”

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