Broccoli, Autism and the Microbiome on Health Impact News
We were happy to see that HealthImpactNews.com picked up Teresa Conrick's latest post Broccoli, Autism and The Microbiome. You can read all of her posts on The Microbiome here.
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In the last three years I have turned my front yard into a producing vegetable garden. Don't use pesticides or round up, etc. anymore. I have made really good things, and great progress toward healthy food through my "PSA" (personally sponsored agriculture) but how to get the 13 year old autistic grandchild to even try a taste of the incredible homemade purple sauerkraut? Not a clue.
Well, his father, my genius of a son (and the custodial parent!) came up with: juicing: now my grandson loves to drink these juices brimming with vitamins and enzymes and good probiotics! It will be easy to get a little sauerkraut into him now. First, Pediasure saved his life, because he self-selected only tortilla chips "with lime" and powdered sugar donuts. He was failing to thrive, aka starving to death. Now he eats more, speaks some, has been toilet trained for a few years, is thirteen and six feet tall, and severely autistic and yes, it was the MMR -- but the fresh juices have just begun! I've sent down some kale and beets and raspberries from my yard to their house an hour and a half away, and his father makes the juice, and he likes it. Know what? Hope tastes good.
Posted by: Denise Anderstrom Douglass | October 31, 2014 at 11:43 PM
Okay now after my last bit of information on sauerkraut and different microbes at different stages let me tell you how it went for me this fall in making a newwwww type of sauerkraut.
There is of course sauerkraut --You cut it up - put it in a jar - with onion, garlic, maybe caraway seeds (I do like the anise flavor) pour in the 1 Tb per quart of water and let it ferment for weeks if not months. That is a long ferment.
So a friend said I should try kimchi the short ferment sauerkraut.
I ordered Nappa cabbage seeds - a loose cone shaped cabbage and I must say very pretty -- like a flower.
Kimchi is on the dry side - no salt water added. You salt the cabbage let it sit - then rinse off -three times then - put ginger, chili powder and garlic juice on it - let it sit around a day or even as much as seven days and it is ready.
If you go there -- making kimchi understand that the people on the u tubes are either having a good laugh or have had their taste buds long since burnt out. Cause that red pepper powder they claim in not hot and has an earthy taste to it --it really is chili powder. Most of the kimchi recipes call for 1 cup and 1/2 cup of red pepper powder Ha - that is 1 1/2 cups of chili powder -- nice touch they said to add a jalapeno pepper in it too. 1 Tb of red pepper powder or chili powder will do okay. Yeah -- I know this is soft stuff, when we have Zimmerman trying to do the research and not get shut down. He did put himself out there for his friend and colleague Poling. Do you think Zimmerman is like Dr. Thompson collecting his evidence and waiting for his move. . ------------- ----- well ----- I guess I can feed the kimchi complete with apples, carrots and 1 1/2 cup of red pepper powder to the chickens. have heard they don't have taste buds. I sure hope not or I am being cruel to dumb animals.
I am so proud of this article - Good job Tereasa.
Posted by: Benedetta | October 31, 2014 at 03:29 PM
Congrats Teresa.
It might be a good idea to eat some member of the cabbage family every day. Hmmmm well
I know wiki has some bad things to say about my heros -- but you know information can not be totally supressed 24/7. It leaks out
http://en.wikipedia.org/wiki/Pickling
Way down under the title "Pickling Process"
"Alum was once used as a preservative in pickling and is still approved as a food additive by the U.S.A. Food and Drug Administration, but alum in repeated small doses may cause brain damage.[9]"
But it (aluminum - alum) is okay in the vaccines - given again and again and again in boosters.
http://en.wikipedia.org/wiki/Sauerkraut
A 2004 genomic study found an unexpectedly large diversity of lactic acid bacteria in sauerkraut, and that previous studies had oversimplified this diversity. Weissella was found to be a major organism in the initial, heterofermentative stage, up to day 7. It was also found that Lactobacillus brevis and Pediococcus pentosaceus had smaller population numbers in the first 14 days than previous studies had reported.[18]
Posted by: Benedetta | October 31, 2014 at 08:27 AM