|Posted on Friday, December 11, 2009 - 11:59 am: || |
In the couple weeks leading up to me falling off the msg-free band wagon, I had added vitamin C powder (1 heaping tsp/day).
Whether related to my dietary transgressions, or just due to a random sneeze in the elevator, I now have a terrible chest cold.
Part of me wants to take large doses of vit. c powder, and start back on my multi-vit, but on the other hand, I'm not certain these were agreeing with me, and in fact, might have been setting the stage for an accumulated reaction.
So, what do YOU do when you get a cold?
All thoughts very much appreciated.
|Posted on Saturday, December 12, 2009 - 3:45 am: || |
I have had great results with Zicam. If I take it the minute I have any symptoms I can keep the duration to one or two days (usually one). The key is to take it the minute the symptoms begin.
|Posted on Saturday, December 12, 2009 - 7:17 am: || |
If the Zicam is the lozenger that does work, but I did see info on the nasal spray and that it caused some people serious problems with losing their sense of smell from it. My husband uses a Neti pot for sinus irrigation, vit. C, E and selenium to boost the immune system. BUT check the ing. first to be sure they are ok for you. I like Kristy's idea of the ginger honey tea. I think we really need to believe all the natural safe answers to our problems. If indeed FGA causes these problems for us then we need to have some faith in the safe cures as well. We also need to remember that these symptoms are our natural body's way of ridding us of toxins and junk. So let it work for you, take long hot showers, drink ginger tea, and if you can handle the neti it works like a charm. Be adventurous. Also you mentioned that you threw your back out. That always makes me less immune to invasion. See a good chiropracter and it will help immensely, when I am out of line everything goes bonkers, even the intestinal area as you mentioned in one of your previous posts. Good luck Mariann
|Posted on Saturday, December 12, 2009 - 10:37 am: || |
Funny you mention "ridding us of toxins and junk".
For the longest time, I've firmly subscribed to the idea of detox through the use of saunas.
I have used one routinely (many times/week at the gym).
Right now, however, I'm trying to figure out if too much of a good thing has caused a problem for me.
Specifically: if depletion of minerals was the cause of the woozy/dizzy/brain fog feeling I've had for the last year (and attributed to MSG).
And, much like there can be an accumulated effect from free glutamic acid, if the sauna is a problem, then certainly going in for 45 minutes a day, for 4 or 5 days in a row could cause problem.
Eventually I'll get to the bottom of everything and be very much more aware and a tuned to my body and the way it reacts to different things.
With enough times, and my 180 columns of diary info in Excel, I'm sure I can get to the bottom of things.
I happen to be fortunate enough to have access to two different types of sauna (and 1 steam room).
The "Far Infrared Red" Sauna is the latest, newest thing (doesn't get as hot, but the energy penetrates your skin 1.5 inches and is supposed to liberated much more toxins and not cause the strain on your lungs of hot air.
Though it's been popular in Europe for years, and uses the same technology used in hospital incubators for babies, I'm beginning to be concerned about energy waves penetrating my head and heating my brain.
In contrast, a conventional sauna heats the air, and your body gets hot from that. Your body has mechanism to deal with increasing core body temperature which have been around for many thousands of years. I'm concerned about the infrared heat shortcut short-circuiting your body's normal process.
As for the steam room, I haven't used it much (especially lately given the swine flu pandemic). Maybe it was a coincidence, but I used it the day before I got sick, so again: me getting sick my not be caused by my recent dietary indiscretions)
It's amazing how much energy & thought we must put into healthy living decisions.
I bet the people on this board devote 1000% more energy than the average person who just eats whatever, and develops a ton of problems in the 2nd half of their lives.
|Posted on Saturday, December 12, 2009 - 9:10 pm: || |
Mike, I suggest you eat a lot of garlic, onions and ginger. I know you are cautious about bone broths, but they can be made safely. I have been very successful making a beef broth using a beef shank or osso bucco roast (bone-in) by browning the meat on the stovetop and then adding water, sea salt, pepper, bay leaf, onions and garlic to the pot and putting the covered pot in the oven at 325 degrees for about 2 1/2 hours. The meat falls off the bone and the strained broth is full of flavor and nutrition. Get the marrow out of the bones and drink the broth plus marrow - I guarantee you will feel better.
I am very careful to not boil the broth. I cook it low and slow in a heavy porcelain coated cast iron french oven. I don't use anything acidic when making broth so no vinegar, lemons, tomatoes, etc. It never bothers my daughter or me and we are the most sensitive.
You have to admit that it's weird that you are willing to risk a reaction over party food or fast food, but not something that is exceedingly healthy like bone broth (even when you need it most).
If you aren't willing to do the bone broth, you could at least try the ginger honey tea. It really works for clearing up congestion and soothing throats and stopping coughs AND it is delicious. Crystallized ginger and Reed's ginger chews are also good for congestion but they do contain sugar which depresses the immune system.
I've also seen a list of herbs and their best uses somewhere online - I will try to find it again.
|Posted on Saturday, December 12, 2009 - 9:26 pm: || |
I forgot to say: I avoid all supplements because they either contain corn or are grown on corn. Besides, I read that bioavailablity of synthetic supplements is around 9%. I'm glad you are questioning the usefulness of your vitamins and supplements.
|Posted on Saturday, December 12, 2009 - 10:12 pm: || |
One more thing....Don't expect to cook this broth using grocery store meat coated with citric acid. It the citric acid will guarantee a reaction. I use only pasture raised meat - the processor uses acidified sodium chloride not citric acid. You have to ask how the meat is processed - not just if it has anything added to it.
|Posted on Sunday, December 13, 2009 - 7:14 am: || |
For saunas, did you restore your salt levels during sauna? (Himalayan salt contains all the trace elements.)
|Posted on Sunday, December 13, 2009 - 7:35 am: || |
You make a great point and it is funny about my willingness to play Russian Roulette with party food but run the other direction from broth & slow cooker chow.
I'm sure one day I will return to that cooking method as you described (without the 1 cup of vinegar I added to my broth for extra acid to break down the stuff).
I agree 100% about the garlic, which I've always used in the past if sick, but had an important family party I had to go to last night and didn't want to scare everyone off.
I plan on doing a full court garlic press to day (no pun intended) - breakfast, lunch & dinner.
Last night, I did start garlic tea, as well as some organic teas "throat comfort" & "breath right".
Yesterday, I did take 1/2 tsp of vit. c powder (was in my suspect list), and vit. d by Kal (which seems to be fine for me). My multi I'm must skeptical of, so I didn't add that back.
At that family party event last night (I did eat before I went in case there were only bad food choices avail), but I fell slight off the wagon (not nearly as bad as the previous party) and had 2 rolls, brisket, potato pancake with sour cream, hershy kisses, and brownies. Luckily, no terrible back pain or muscle stiffness like last time.
So yes, I guess it's crazy that I'm afraid of properly prepared broth :-)
BTW, I very much appreciate all the great advice and info on the board, and want to repay the kindness by sharing with others. I'm really sad that SpinKid never wrote back to let us know; I guess MSG wasn't his problem.
|Posted on Sunday, December 13, 2009 - 7:49 am: || |
I use liberal qty of 50% Redmond Sea Salt (with all the trace minerals) and 50% LoSalt.
The LoSalt has 450mg of potassium and 170mg of Sodium per 1/4 tsp serving.
The LoSalt product contains 66% potassium Chloride, 33% Sodium Chloride, and Magnesium Carbonate as anti-caking.
For reference sake, a 3 ounce serving of raw banana contains 350mg of potassium.
But you make an important point about restoring minerals after sauna.
I typically focus more on replacing magnesium because I had the impression that magnesium is for muscle relaxing vs. calcium which has the opposite effect (used in muscle contracting).
From a perspective of avoiding migraines and stiff muscles, I thought the magnesium was most important. In fact, I read that calcium commpetes with magnesium for absorption.
I read an interesting book called which outlines a mineral replacement protocol for Infrared Sauna use:
I think I need to re-read that protocol, although for right now, I taking a mini-vacation from sauna use
|Posted on Sunday, December 13, 2009 - 10:49 am: || |
Well, if detox is your main goal, I would recommend a google for bentonite clay. Also spend some time at curezone for more info.
|Posted on Sunday, December 13, 2009 - 11:09 am: || |
|Posted on Monday, December 14, 2009 - 9:39 am: || |
Not that you need any convincing, but
This rather long article describes the medicinal benefits of bone broth:
|Posted on Wednesday, December 23, 2009 - 9:28 am: || |
Kristy, you'll be happy to know I'm about to venture back into the world of slow cooker.
Based on what I've been reading about Molybdenum deficiency, combined with my low Molybdenum score in a recent test, and because pinto beans are an excellent source of Molybdenum, I'm going to break out the slow cooker and cook some up!
|Posted on Wednesday, December 23, 2009 - 9:59 am: || |
I LOVE a great pot of pinto beans! Mexican food is my favorite.
Here is the method I use to make a large pot of beans: http://savoryseasonings.blogspot.com/2009/05/frijoles-de-olla-pot-of-beans.html
|Posted on Wednesday, December 23, 2009 - 10:45 am: || |
Thanks, 'cause that was my next question.
So, soak overnight, then slow cooker on low for 2.5 hours should be safe?
|Posted on Wednesday, December 23, 2009 - 3:52 pm: || |
Is a slow cooker the same as a crock pot? If so, then you will need to cook it longer. 2.5 hours on a stove top is about right and a crock pot has a much lower temp. I've seen recipes ranging from 5-12 hours to cook beans in a crock pot.
I've never cooked beans in a crock pot before. I usually use the stove top (2.5 hours) or pressure cooker (only 7 minutes!).
|Posted on Wednesday, December 23, 2009 - 4:27 pm: || |
yes, slow cooker is same as crock pot.
Yikes: I thought the whole crock pot thing was bad from a free glutamic acid perspective.
About an hour ago, the slow cooker beeped at the end of the 2.5.
Just finished watching law-n-order, and checked.
You are right, the beans are NOT done.
I just pressed high for 1 hour, then low for several and I'll have to check.
I'm going to start a new thread for slow-cooker beans in a sec.