My Fresh Kombucha Batch

Aaagh...my new batch is ready. Just the way I like it, tangy but not too sour. This is the container I make my kombucha tea in (glass). I ran out of cheese cloth, so this time I used a paper napkin with a rubber band seal. I let it sit for 10 days in my pantry. It is dark in there and still airy enough to allow for growth and fermentation. If you look closely, you can see the mushroom resting on the bottom. I have since placed it in a smaller mason jar with one cup of reserved liquid for my next batch. Kombucha, the living probiotic tea, a much better way to rejuvenate and energize (than coffee)!

Gut and Psychology Syndrome: Part II

A child or adult who eats a diet high in difficult-to-digest carbohydrates such as grains and processed foods will continue to encourage the underlying condition of gut dysbiosis. In addition, many problems with gut flora begin with an unnatural growth of the fungus, Candida albicans. This often occurs when the body’s production of hydrochloric acid is inadequate to break proteins into peptides before entering the small intestine. When insufficiently digested food enters the small intestine, the pancreas in turn does not get the signal to release adequate pancreatic juices. Because people with GAPS lack healthy bacterial flora, they also lack production of enzymes called peptidases. These enzymes normally are produced by the enterocytes on the microvilli of the small intestine and will further break down proteins and carbohydrates into usable nutrients. With poor flora, the mucosal lining of the intestinal tract also becomes damaged and leaky gut syndrome develops.

But what exactly happens in the gut that can upset brain chemistry? Undigested carbohydrates, poor digestion and Candida overgrowth result in the production of the chemicals ethanol and acetaldehyde, which can have profound consequences on brain chemistry and development. We all know that alcohol is extremely toxic, especially to a developing fetus or a child. Many other toxins and bacteria fostered by poor digestion are routinely found in stool samples of patients with GAPS, many of which produce neurotoxins that can result in autistic behavior. Vaccinations in children with unhealthy gut flora and the concomitant digestive and immune system problems puts an enormous strain on the immune system, as well.

What, then, are the solutions to turn poor digestion into one that helps the patient thrive? Dr. Campbell-McBride outlines a nutrient-dense dietary plan that is totally void of grains and even dairy foods at first, and which provides high quality, organically grown meats, poultry, fish, nuts, eggs- especially raw egg yolks- cooked non-starchy vegetables, fresh fruit, bone broths, traditionally fermented foods, and ample traditional fats. She suggests supplements of cod liver oil, fish oil, digestive enzymes, a stomach acid supplement and probiotics to rid the stomach of bacterial growth and help develop healthy intestinal flora.

Campbell-McBride focuses on removing foods that feed the Candida overgrowth, cause morphine-like peptides or an allergic response with a diet free of grains, sugar and conventional dairy foods. After the gut flora is improved, she recommends adding homemade yogurt gradually and eventually cheeses. Once the stomach acid is normalized, a healthy gut flora is developed, nutrient-rich foods take the place of depleted foods, the intestinal tract heals and digestion is repaired, then both mental and physical health improvements are sure to follow.

The gluten-free diet commonly prescribed for children with autism often does not lead to improvements, according to Campbell-McBride, because the gluten-free foods on the market are really just another form of nutrient-deficient junk food that fosters the growth of Candida and contributes to poor digestion. While Campbell-McBride suggests problems with milk, she does not discuss the differences between pasteurized milk and raw milk from grass-fed cows. Many parents have found that whole raw milk greatly improves the symptoms of autism in their children. Additionally, she recommends the replacement of flour with ground nuts but does not mention the soaking process that makes nuts more digestible.

Although Campbell-McBride’s pivotal work focuses on the correlation between digestive problems and brain disorders, learning disabilities and mental illness, we must not underestimate the possibility that these same digestive disorders are at the heart of the exponential increase in degenerative illness in the western world. We obviously need a paradigm shift when looking at the cause and treatment of what is ailing us. Dr. Campbell-McBride provides an excellent starting point.

That concludes the review by Pirtle and Turner. I agree with their assessment of Dr. Campbell-McBride’s work. I especially like the part where they explain that when a baby is born, it acquires the flora of the mother during its passage through the birth canal. I would like to add, however, that conventional medical professionals give women antibiotics today, for the exact purpose of killing the “bacteria” present in the birthing canal, supposedly to avoid passing infection to the baby. Instead, they are effectively killing the baby’s first immune system. I strongly recommend, to all women, that they at least consider not allowing antibiotics if they choose to have a conventional birth. The flora, or good bacteria, in the mother’s birth canal is absolutely necessary to the health of the baby.

Gut and Psychology Syndrome: Part I

It seems to me that the vast majority of American society is quick to use genetics as a crutch in providing an explanation for many of the conditions prevalent today. Take for instance the increasing number of people with brain disorders such as autism, ADD, ADHD, dyslexia, Tourette’s Syndrome, and so on. People, especially children, are suffering from these afflictions, more so today than ever before. So what is inherently wrong with our genetics now, that was fine just a couple decades ago?

This is a topic of great interest to me. I have been asked many questions about natural treatment options, usually from befuddled mothers, just trying to understand what their child is going through and struggling to cope themselves. I do not know how many of you are familiar with GAPS, or the Gut and Psychology Syndrome. Dr. Natasha Campbell-McBride, MD, wrote a book, detailing findings from her research in this area, called Gut and Psychology Syndrome: Natural Treatment for Autism, Dyspraxia, ADD, ADHD, Dyslexia, Depression, and Schizophrenia. I truly think she is on to something momentous. To give a recap of key points of this book, I found a review on the Weston A. Price website, done by Kathryne Pirtle and Dr. John Turner, DC, CCSP, DIBCN:

Just as Dr. Weston Price sought to identify the parameters that fostered poor health in his patients, so too does Dr. Natasha Campbell-McBride advance our understanding of the underlying factors present in a growing percentage of people suffering from brain disorders and mental illness. Genetics cannot explain the exponential increase in these health and developmental problems, says Dr. Campbell-McBride, because genetic changes work much more slowly. Through studying the health of hundreds of patients with autism, learning disabilities, psychiatric illness and other problems, Campbell-McBride discovered that in virtually all cases these children and adults suffer from digestive problems, often of a severe nature. Through her research, she has determined a distinct correlation between unhealthy intestinal flora, poor digestion and toxicity from chemicals created by undigested foods, which can severely affect brain chemistry. She coins this relationship the Gut and Psychology Syndrome, or GAPS.

But if a child manifests problems such as autism or ADD/ADHD at an early age, how can that child have already developed poor digestion? The causes are familial and generational, explains Campbell-McBride. Just as Dr. Price ascertained that without adequate nutrition, each generation would produce less healthy children- so Campbell-McBride postulates that poor intestinal flora and digestion are passed down from one generation to the next.

When a baby is born, it acquires the flora of the mother during its passage through the birth canal. If the mother has a history of antibiotic or contraceptive use and poor digestive health, her flora will likely be unhealthy. If she does not breast feed her baby, the gut flora of the child will be further compromised. The infant will often develop digestive problems such as colic, bloating, flatulence, diarrhea, constipation, feeding difficulties, and so on. The child usually has frequent ear infections treated with many rounds of antibiotics, which only make the situation worse.

Poor bacterial flora and digestion are at the heart of serious health problems. When children are born with intestinal bacterial imbalances or gut dysbiosis, they tend to have a compromised immune system and are prone to illness. Hippocrates stated that “All diseases begin in the gut;” and the father of modern psychiatry, Phillipe Pinel, said, “The primary seat of insanity is the region of the stomach and intestines.”

Traditional Diet Guidelines

Here's a great list to live by, in regards to a lifestyle of traditional healthy eating:

• Eat whole, unprocessed foods

• Eat beef, lamb, game, organ meats, poultry, and eggs from pasture-fed animals

• Eat wild (not farm-raised) fish, shellfish, and fish roe from unpolluted waters

• Eat full-fat milk products from pasture-fed cows, preferably raw and/or fermented, such as raw milk, whole yogurt, kefir, cultured butter, whole raw cheeses, and fresh and sour cream

• Use animal fats, especially butter, liberally

• Use traditional vegetable oils only- extra-virgin olive oil, expeller-expressed sesame oil, small amounts of expeller-expressed flax oil, and the tropical oils- coconut oil and palm oil

• Eat fresh fruits and vegetables- preferably organic- in salads and soups, or lightly steamed with butter

• Use whole grains, legumes, and nuts that have been prepared by soaking, sprouting, or sour leavening

• Include enzyme-enhanced lacto-fermented vegetables, fruits, beverages, and condiments in your diet on a regular basis

• Prepare homemade meat stocks from the bones of chicken, beef, lamb, and fish and use liberally in soups, stews, and sauces

• Use filtered water for cooking and drinking

• Use unrefined salt and a variety of herbs and spices for food interest and appetite stimulation

• Make your own salad dressing using raw vinegar and natural, traditional oils

• Use natural sweeteners in moderation, such as raw honey, maple syrup, date sugar, coconut sugar, dehydrated cane sugar juice (sold as Rapadura or sucanat), and stevia powder

• Avoid alcohol

• Cook only in stainless-steel, cast-iron, glass, or good-quality enamel- don’t use aluminum cookware

• Do not use a microwave oven

• Use only natural, food-based supplements

• Get plenty of sleep, exercise, and natural light

• Think positive thoughts and practice forgiveness

Kombucha

Kombucha (one of my favorite drinks) is a tonic that has been fermented by a macroscopic solid mass of microorganisms called a "kombucha colony," usually consisting principally of Bacterium xylinum and yeast cultures. Species of yeast involved vary, and may include: Brettanomyces bruxellensis, Candida stellata, Schizosaccharomyces pombe, Torulaspora delbrueckii and Zygosaccharomyces bailii. The culture itself looks somewhat like a large pancake, and though often called a mushroom, or by the acronym SCOBY (for "Symbiotic Colony of Bacteria and Yeast"), it is clinically known as a zoogleal mat.

The recorded history of this drink dates back to the Qin Dynasty in China (around 250 BC). The Chinese called it the "Immortal Health Elixir," because they believed Kombucha balanced the Middle Qi (Spleen and Stomach) and aided in digestion, allowing the body to focus on healing. Knowledge of kombucha eventually reached Russia and then Eastern Europe around the Early Modern Age, when tea first became affordable by the populace.

The word kombucha, while sounding Japanese to foreign ears, is a misnomer when applied to this beverage. In fact, Kombucha (昆布茶) in Japanese refers to a tea-like infusion (cha) (actually, more of a thin soup) made from kelp (kombu), usually served to patients in convalescence. The Japanese refer to 'kombucha' as kōcha-kinoko (紅茶キノコ), which literally means black tea mushroom.

Kombucha contains many different cultures along with several organic acids, active enzymes, amino acids, anti-oxidants, and polyphenols. Each strain of kombucha may contain some of the following components depending on the source of the culture:

Acetic acid, which mainly inhibits harmful bacteria and so is used as a preservative. It is also what gives Kombucha that 'kick' to its smell and taste.

Butyric acid, produced by the yeasts and when working with gluconic acid, and in help combat yeast infections such as candida.

Gluconic acid, effective against many yeast infections such as candidiasis and thrush.

Lactic acid, found in kombucha in its most potent form, L-lactic(+).

Malic acid, also used in the body's detoxification process.

Oxalic acid, encourages the cellular production of energy and is a natural preservative.

Usnic acid, a potent antibiotic that exhibits antiviral, antiprotozoal, antimitotic, anti-inflammatory and analgesic activity.

Kombucha also contains vitamin groups B and C, beneficial yeasts and bacteria.

The Food Processing Industry and How it is Impacting Our Health

Over the years, we have moved farther and farther away from our ancestral roots and good-eating habits, like using whole food ingredients, slow cooking meals, and showing concern for quality. Today, most of us have forgotten how to cook food and make meals truly from scratch. These are things that need to be handed down from one generation to another. I realize we live in a fast-paced, all-consuming society, but we could grossly benefit from slowing down. Unfortunately, we would rather ignore the little voice in the back of our heads, warning us that the food we are eating is making us a nation riddled with conditions such as heart disease, diabetes, and obesity.

At this point, most people know that breakfast is the most important meal of the day. Breakfast helps fuel the body and mind, essentially preparing us for the rigors of the day ahead. So what's for breakfast? Typically, cold cereal and some low fat milk, right? Let us take a deeper look at what is actually being ingested.

Cold cereal is made by running inexpensive, low quality grains through a machine that uses high temperature and lots of added pressure. This essentially forms the shape of the cereal (o's, puffed, shredded). This process is called extrusion and effectively destroys the majority of nutrients that were once present. The high temperatures also break down the fatty acids, converting them into rancid fats. Deodorizers are then added to mask the taste and smell. In addition, the amino acids are denatured and rendered toxic.

The one cereal, that I know of, that uses low temperature/pressure processing and is relatively nutritious, is Grape Nuts. An even better alternative would be old-fashioned oats, soaked overnight with a tablespoon of kefir or yogurt added to the water, and cooked in the morning (takes only 5 minutes of cooking time).

So what about milk? First, it is put into centrifuges which separate the milk into fat, protein, and solids and liquids. Then, it is reconstituted to make whole, low, or non-fat milk. To make low or non-fat milk, they replace the fat with powdered milk concentrate, which is formed by high-temperature spray drying. Next, it is pasteurized, heated to 161 degrees F, and finally, homogenized, put through pressurization to break down the fat so it will not separate.

The end product is difficult for many people to digest because of the cooking of the proteins and the removal of necessary enzymes. This is why so many individuals have allergies to milk. Real milk (that is raw, organic, and whole), not only tastes wonderful, but is much easier to digest and provides immune system enhancing nutrients.

Sally Fallon sums up the overall message well: Artificial flavors and preservatives are made by chemical companies in factories; they are not being made by the loving hands of a cook. All the artificial ingredients added to the food help the rich get richer and the general public get sicker. The industry has completely processed the life out of the food and then as a concession to the public, thrown in a handful of artificial nutrients. Can you imagine what kind of feeling, what kind of radiation comes from that factory food?

My hope is that we become the generation that says "enough is enough". I pray that we stop ignoring the truth, refuse to line the pockets of the industries, and finally, stand up for ourselves by taking our health back into loving and caring hands.

Baby Food

I know I have said this before, but I will reiterate here, avoid processed and refined foods as often as possible. This includes feeding baby commercial baby foods. Making your own baby food is really not that difficult and baby will be happy and healthy as long as a few guidelines are met.

First, be observant. Each child will vary, as far as age is concerned, when it comes to feeding. I have seen some children mature as early as 3 to 4 months old and yet others will wait until 6 to 8 months old. Take it slowly, watch baby, and introduce new foods one at a time.

So what foods should you start with? I would advise against cereal, which is usually recommended by the mainstream medical community. Grains are incredibly difficult to digest, given that infants do not have the necessary enzymes until much later. In addition, they are typically heavily processed. A recent Swedish study showed that infants given cereal suffered from low concentrations of zinc and reduced calcium absorption. This is in large part due to the added iron.

Instead, try adding egg yolks, which are rich in many brain-nourishing substances. Make sure the eggs are from pasture-fed hens. Boil them for 3 to 4 minutes, peel, and discard whites (whites should only be given after 1 year of age since they may cause allergic reactions). Next, mash the yolks (they should be soft, but not runny), and add a pinch of celtic grey sea salt (to improve digestion and brain development through critical trace mineral content). 1/4 teaspoon cod liver oil can be added to the mixture once a day for additional EFAs, as well as vitamins A and D.

Mashed bananas can be given at this time as well, if baby is hungry. Another good idea is to feed baby kefir, yogurt or homemade whey (added to mashed food). The probiotics will help the developing immune system.

At six months, pureed meats can be given for iron, zinc, and protein. Also, fruits such as avocado, melon, mangoes, and papaya. Continue moving up the complexity of the food, little by little. Now, vegetables, like carrots, sweet potatoes, and beets can be added. They should be cooked, mashed, and mixed with fat like butter or coconut oil.

At eight months, a variety of foods can be included. Creamed vegetable soups, stews, cottage cheese, custards, etc. Finally, by one year of age, grains, nuts, and seeds can be added. Even at this point, I recommend only giving baby pre-soaked grains that have been pre-digested by adding a tablespoon or two of homemade whey to the water, left overnight, and fully cooked. This is important to aid in digestion and to help alleviate possibilities of allergic reactions.

Do not give juice to babies. Avoid soy foods, margarine, and shortenings. Do not try to give low or reduced-fat products.

Reference: Allbritton, J. (CN). Growing wise kids. Retrieved 4 November 2008 from www.westonaprice.org.

Coconut Oil

I could have added coconut oil in the list of my recommended super foods, but I thought it deserved a category of its own. Modern health literature describe saturated fats, including palm oils like that of the coconut, as major contributors of heart disease and recommend that they be avoided. I am here to refute these claims.

A recent study, published in Clinical Biochemistry(2004), found that *virgin, unrefined coconut oil lowered total cholesterol, triglycerides, phospholipid, and LDLs. At the same time, HDLs were increased. It appears that coconut oil is actually beneficial for heart health and, with its multitude of other benefits, is key component in a healthy eating plan. *As opposed to extra virgin, which is processed.

Besides a healthy heart, what else does coconut oil provide? Well...because of the lauric acid and monolaurin derived from coconut oil, it can inhibit the spread of viruses and bacteria (or even kill them). This includes those strains that are antibiotic resistant, such as staphylococcus aureus. It can be used daily to keep candida in check and yeast infections at bay.

Additionally, coconut oil is high in Medium Chain Triglycerides (MCTs), which speed up a sluggish thyroid gland and ultimately, the body's metabolism. Supplementing with it can help increase energy levels and promote weight loss, as a result of boosting the output of the thyroid gland.

So...how do you take it? I take one tablespoon with every meal, straight and then I chase it with raw milk. However, it can be melted in herbal tea and sipped, if prefered. Also, it can be used in cooking (it's especially good in Thai dishes). My family and I use it topically as well. As a moisturizer, it can heal conditions such as eczema, body acne, dry skin, or rashes.

Fermenting the Ancient Way

Lacto-fermentation is the process of culturing dairy products. Ancient civilizations, before mass production and industrialization, consumed yogurt, cheese, curds, and whey. Only raw milk, milk that has not been pasteurized, sours naturally and separates. This process is accomplished through the growth of friendly bacteria, which produce lactic acid along the way. The lactic acid is what preserves the cultured product by keeping the "bad" bacteria from growing.

The friendly bacteria in this process are called probiotics. You might already know about these, or maybe you are familiar with acidophilus (which is just one strain, among many, of friendly bacteria). Health food stores sell these supplements for quite a bit of money. I challenge you to save that money by learning how to make your own cultured dairy products.I think you will find that making your own products is not only easy but rewarding, with a long list of health benefits.

The digestive tract thrives on beneficial bacteria. This is the central location of the body's immune system. By providing the intestinal tract with essential enzymes and friendly bacteria daily, we guard against illness and maintain the tools necessary for proper absorption and digestion of food. I am including directions for making your own whey, which is a basic staple in traditional cooking. Whey can be used in tonics and as a starter culture for pickling and soaking (predigesting) grains and legumes.

Whey

1 quart organic raw milk NOTE: I buy this at my health food store. Check around at your local stores or order online. Pasteurized milk does NOT sour, it spoils!

Pour milk into clean, glass pitcher with thin towel or cloth covering the top and seal with a rubber band. Allow 1 to 5 days to sour in a warm spot on the counter top. You know it's done souring when it has congealed. Place a colander inside a large glass or ceramic bowl and line it with cheese cloth. Pour the separated milk inside, cover with a towel, and let liquid whey drip out for a few hours or overnight.

Pour the whey into a Mason jar and store in refrigerator. Remove the cheese cloth from the colander. It is now filled with cream cheese. I put this into a food processor, add a little sea salt, and process until smooth. Transfer this to a glass crock and store refrigerated. The whey lasts quite a few months (about 6) but the cream cheese usually lasts a few days, up to a week. Cream cheese variations: add herbs for a dip, raw honey for toast, or even make into cream cheese icing for desserts!

Whey can be added to shakes or in a tonic with cold filtered water and lemon juice. For soaking, add a couple tablespoons to the water and grains/legumes and leave overnight, then slow cook the next day. For pickling, add a tablespoon of whey instead of salt (brine). It will yield exact results every time. A great resource for traditional recipes, is Nourishing Traditions. I use this book for many great recipes and tips on getting back to the basics.

Super Foods and You

Before taking vitamins or supplements, I suggest adding super foods to the diet. I do not even take a daily multi-vitamin (including a prenatal when pregnant). Isolated vitamins and minerals create imbalances in the body, whereas whole foods provide nutrients in dosages and combinations that are synergistic; the way nature intended it to be. Here is a list of super foods that compliment a healthy lifestyle (all this information can be found on the Weston A. Price Foundation website and in Nourishing Traditions by Sally Fallon and Mary Enig).

Azomite mineral powder: Naturally high in minerals and clay compounds (another good alternatives is dolomite powder, which is what I use). It is an excellent source of silica, calcium, magnesium, and an array of trace minerals. The clay compounds have incredible detoxifying properties. I make an electrolyte replacement drink by mixing one teaspoon of dolomite with 4 ounces of organic raw apple juice, 12 ounces filtered water, and a pinch of Celtic grey sea salt.

Acerola powder: This is a berry that contains vitamin C and its cofactors, including a variety of bioflavonoids and rutin, which help with the absorption of ascorbic acid.

Bee pollen: Research has shows that it can successfully treat ailments such as allergies, asthma, menstrual problems, anemia, low energy, arthritis, and many other conditions. It contains 22 amino acids, 27 minerals and many vitamins, hormones, and fatty acids. If that isn't enough, it contains a plethora of enzymes and coenzymes (more than 5000).

Spirulina: High in protein, carotenoids, and minerals. It is the easiest of all algaes (like chlorella and blue-green) to digest and absorb. It treats a variety of health problems.

Note: I make a Good Morning Shake for my kids and I, with our breakfast meal, using acerola, bee pollen, and spirulina. I then add a banana, home made plain yogurt, raw honey, raw milk, and pure vanilla extract (to taste) in a blender and mix it up. It's delicious!

High vitamin butter: Deep yellow butter from cows grazing on rapidly growing green grass. This supplies vitamins A, D, and K.

Cod liver oil: Provides omega fatty acids and vitamins A and D. It is rich in EPA (an Omega-3) which promotes proper function of brain and nervous system. I like the liquid form with a little lemon juice added to keep it from coming back up (burping) and it cuts the taste. Then, I chase it with water (my kids take it every morning as well).

Evening Primrose oil or Borage oil: These contain gamma-linolenic acid (GLA) which is an omega-6 fatty acid. GLA-rich oils are used to treat cancer, PMS, breast disease, colitis, I.B.S. (Irritable Bowl Syndrome), and cystic fibrosis. Also, they have been shown to increase liver function and mental acuity.

Kelp: Provides minerals such as iodine and other trace minerals that are lacking our depleted soils. Just don't overdo the kelp, while a little iodine improves thyroid output, too much can actually cause thyroid problems.

I find all these super foods at my nutrition store and they are usually pretty easy to find. If you can't find them near you, however, online services are now inexpensive and simple to use. Here's to your health!

Homemade Chicken Stock

Homemade chicken stock is loaded with usable minerals (meaning the body can easily absorb them) such as calcium, magnesium, phosphorus, and trace minerals. It also contains glucosamine and chondroitin sulfates! In addition, homemade broth, unlike the store-bought versions, contains rich amounts of gelatin. Gelatin research has shown its usefulness in the treatment of digestive diseases as well as muscle diseases, diabetes, and various infectious diseases. My kids and I love to sip warmed stock (adding Celtic Grey sea salt) with our breakfast meal!

Recipe (from the book Nourishing Traditions by Sally Fallon and Mary G. Enig, PhD):

1 whole, free-range chicken
4 quarts cold, filtered water
2 tablespoons vinegar (preferably raw apple cider)
1 large onion, coarsely chopped
2 carrots, peeled and coarsely chopped
3 celery stalks, coarsely chopped
1 bunch parsley

Cut off wings and remove neck, fat glands and the gizzards from the cavity of the chicken. Cut neck and wings into several pieces. Place chicken in a large stainless steel pot with water, vinegar, and all vegetables except parsley. Let stand 30 minutes to 1 hour. Bring to a boil, and remove scum that rises to the top. Reduce heat, cover, and simmer for 6 to 8 hours. About 10 minutes before finishing the stock, add parsley. This will impart additional mineral ions to the broth.

Remove chicken with a slotted spoon, let cool, and remove meat from the carcass. Reserve for use in salads, soups, or sandwiches. Strain the stock into a large bowl and reserve in your refrigerator until the fat rises to the top and congeals. Skim off this fat and reserve the stock in Mason jars in your refrigerator.

Holistic Approach to Healing

I have been working for a holistic nutritional company, on and off now, for seven years. I talk with people from all walks of life with a wide array of ailments. Before beginning any kind of supplemental program, I begin by outlining the basic steps of a holistic approach to healing themselves. There are six steps, taken from an article on The Weston A. Price Foundation website, called Rethinking Reproductive Health by Katie Singer:

Step 1: Do nothing. Take this time to pray, meditate, and rest. It is important to let go of the busy world around you, at this point, and take a little time to get in tune with your self.

Step 2: Collect information. Keep a journal during this period. Talk to friends, read books, and search for answers on your own. Be precise in your record taking. Track moods, feelings (both physical and emotional), and daily activities.

Step 3: Nourish and tonify. Eat well. Eliminate foods that are refined, laden with sugar, loaded with rancid trans fatty acids, and devoid of nutrients. Don't be fooled into labels that claim "All Natural" or that are disguised as health foods. Take some time to prepare your own meals, especially homemade chicken stock, bone broth, and tonics. I recommend everyone include super foods as well. Cod liver oil, coconut oil, acerola, spirulina, etc. These are nutrient-rich foods that have incredible healing properties. Be sure to add exercise in this step. Take a daily walk, join a group class for added support, and incorporate resistance training to your program.

Step 4: Sedate and stimulate. This is the part where supplements begin to enter the program. If your problem is still persisting, try homeopathic remedies first. Other good options are chiropractic medicine, massage, or herbal tinctures. Don't make the mistake of overloading on these, though. Introduce one at a time and slowly. Continue to write down your observations of mood and well-being. Stick with what works for you and get rid of what doesn't.

Step 5: Use supplements. Standardized herbs and good-quality vitamin and mineral supplements should be used first. Then, the use of over-the-counter drugs or even prescription drugs. Be aware, and record, any known side effects. Consider making a list of pros and cons to see whether the supplement would be right for you.

Step 6: Break and enter. Surgery, shots, diagnostic tests, and other conventional approaches can be used as a last resort. I caution to use these only when all other resources have been exhausted. Most people find they don't need to take this last step at all.

In today's society, life revolves around the "quick fix". Many people want to know what they can do today to reverse a lifetime of abuse. Don't make that mistake. Conventional medicine typically consists of putting a band aid on the problem without actually fixing anything. Many times the problem gets worse, leading to increases in dosage, or other problems arise simply from the side effects of the drugs. If you follow the steps of healing, I think you will find out more about yourself than you ever imagined possible and...that nature is much smarter than we are.

(Singer cites these two references for the Six Steps of Healing:)
1. Weed, S. (1985) Wise woman herbal for the childbearing year. Ash Tree Publishing.

2. Weed, S. (2002) The new menopausal years the wise woman way: Alternative approaches for women 30-90. Ash Tree Publishing.