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gluten free starbucks
Starbucks’ New Gluten Free Breakfast Sandwich

I’m sampling Starbucks’ new gluten free breakfast sandwich today.

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Hi, again, Dear Readers:

Well, I found another thing to write about. If you’re one of my gluten-free readers, this one’s for you.

But first, some news

Remember my blog post on einkorn wheat, the original form of wheat that’s being grown again for a hungry world? My einkorn article for my client OffTheGridNews has been published, just this week, and you can read it here. There are two more articles in the queue that haven’t been published yet.  I’ve been paid for all of them, so they’ll be out eventually. On Facebook, that article garnered about 10 comments (not all nice), 79 shares and 80 likes. So I guess I can write. . . .

Food Redux

It’s long been known that the food industry throws out a lot more food during the selection process than they keep. Farmers know they can’t sell a funny-looking tomato that will taste incredible, because appearances are everything. Misshapen produce is a big one, but there are other bits and bots that are, shamefully, discarded, adding to food waste and landfills. Ever think to yourself, “we could be feeding hungry people with that”?  (Or said to a child, “there are starving people in. . .so eat it?”) Well, turning leftovers into food is a trend that’s happening now–but it’s startups that are leading the way.

From the Washington Post, food waste is the “hot” new trend in food. Edible but ugly produce is turned into jam, flour is milled from the remains of coffee beans, and stale bread is turned into beer. It’s not dumpster-diving, because nothing has gone that far, and a lot of “waste” has been kept out of landfills. These innovative folks are just taking something that’s usually discarded, but useful and still edible, doing something new with it. I like that.

My question: why hasn’t anyone thought of this before?

Teaching Lettuce

Zeponic Farms, part of George Mason University, is a little gardening operation in a re-purposed shipping container that grows lettuce, other green stuff. They work with folks in the Mason LIFE program to offer education and work experience to those with special needs. The lettuce they grow is sold to the campus food service company, Sodexo, and served in the campus dining hall. Can’t get any more “local” than that, and it benefits a lot of people. Eventually, they hope to offer employment to the special needs community as well.

I’m sure they’re not growing *that* kind of herbal in there. Not where anyone can get to it. But Louisiana’s own LSU is getting on that medical pot bandwagon to–what?–generate revenue. Because revenue from alcohol and gambling casinos only goes so far.

Starbucks, again

On a lark, I decided to head to Starbucks in Hammond for the day, since the library closes early and BF works late. I’m sure he won’t mind. Knowing that I had two free things, I figured that I could try their new gluten free breakfast sandwich today. Originally, I wanted BF to join me so he could try it with me, but. . .well, I think I need a new taste-tester for this humble blog, since he complains about it a lot. He doesn’t want me near the Crock Pots again for a while, and he’s all but banned me from waffling anything for him, so. . .that’s enough of that. BF is now retired as the  HeatCageKitchen taste-tester. Problem is, I don’t have anyone else to use, so I tried the darn thing myself.

The issue with a lot of the “gluten free” stuff, like many “alternative” foods (diet, diabetic) is that they taste bad or have a dreadful texture. One bite, and you realize that you’re better off chewing your nails. The market share and demand for decent-tasting gluten-free food increased when more people went gluten-free. It’s not just folks with the allergy anymore. The more people read about what modern wheat really is, (i.e., Wheat Belly), the more they leave it alone.

They finally made one

A couple of years ago, I called Starbucks to ask them about doing something gluten-free. The response was that they were unable to because they couldn’t guarantee against cross-contamination with other gluten-laden products. Some of that problem has been dealt with, as I’ll show you.

Hungry, I sauntered up to the counter and requested one along with a refill of hot brewed coffee. When the little oven went off, I was handed this little package inside one of their standard white envelopes:

gluten free starbucks

That’s how they solve the cross-contamination issue!

Yup–sealed in a parchment pouch that can withstand the heat of their mini-ovens. No mistaking which one this is, either. But how do you know it’s really gluten-free?

Gluten Free Starbucks

That’s how.

And this means?

Certified gluten free means that, depending on the regulating program, this food product contains less than 20 ppm (parts per million), although the Celiac Support Association (formerly the Celiac Sprue Association) requires foods to have less than 5 PPM. According to this article, anything less than 20 ppm is not detectable, and most people with the allergy don’t have a reaction at that rate.

The FDA also has official rules on what constitutes “gluten free,” setting that bar at 20 ppm.

Companies that jump through the hoops to get certified are usually catering to the gluten-free crowd anyway, so they want to make sure you’re getting what you asked for. Knowing what kinds of foods are gluten-free already helps.

The Starbucks Gluten Free Breakfast Sandwich

Drum roll, please.

Tearing open the envelope, I carefully removed this:

gluten free starbucks

The Gluten Free Breakfast Sandwich at Starbucks

OK, so it’s a little lopsided. They get jostled about in those little packets. They can’t straighten it out because that would require opening the packet. Then I took a bite:

gluten free starbucks

Looks like the regular breakfast sandwich, doesn’t it?

And another bite. . .

gluten free

No. . .it’s not mold.

What did it taste like?

For a gluten-free item, it’s pretty good. The same tasty fillings you’d expect in their regular sandwiches. The bread is only slightly stiffer than regular bread–think ciabatta or French bread. Then there is the matter of a little bit of flour on it, something the regular sandwiches don’t have. Just don’t eat it too close to your keyboard, I’d say.

Oh, yeah.

The fine print

If you’re wondering what’s in these, well, this is the back of the packet:

gluten free starbucks

I know, I know. . . .

Bread normally has a lot of ingredients, but because it’s also egg, cheese and Canadian bacon, well, you know.

You can read more about this sandwich on Starbucks’ website, and it should be available nationwide. Hey–if they have it in one way out here, you should be able to find it anywhere.

They sell about 12 of these a day  in Hammond, I’m told, so there’s definitely a market, even in places where people don’t follow the food trends. Southeastern Louisiana University is also in Hammond, so that may also be a factor. Bigger cities like Houston probably sell 12 an hour, if not more.

Rejoice!

Starbucks carries a myriad of things, many of them gluten free, as I’ve mentioned before. But now, you can get a gluten-free breakfast sandwich in Starbucks, too.

It’s getting on time to go and pick up my former taste-tester from work.  He had a frozen dinner today for lunch after his rampage through Walmart this morning. Tomorrow will probably sandwiches.  His choice.

Until next time. . . .

Enjoy!

einkorn
Amy’s Einkorn Affair

Einkorn–a funny word you might be interested in if you have gluten sensitivities. Especially if you really, really want bread again, but even a whiff of wheat sends your gut into overdrive.

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Hello again, Dear Readers:

Spring is springing up everywhere, especially since much of the US is now on Daylight Savings Time. Arizona, Indiana and a few other states don’t observe it, and there is a movement in Texas to ditch it for good. Will they do it? Who knows? I kind of wish the entire US would dump it–it’s just hard on us all twice a year.

A slow-cooked week

Yesterday morning, I tossed some on-sale beef of indeterminate origin into the slow cooker, seasoned it with some Paula Deen House Seasoning, a little olive oil and turned it on. Lately, that’s just how we roll, but there’s a dinner already cooked when we get home. We just cook some rice, quinoa, and whatever else to go with it. Monday, I did the same with some pork stew meat–and it was pretty good. I just tossed the frozen meat in the slow cooker, seasoned it and added a bit of olive oil, turned it on and walked out. We had a ready-and-waiting dinner that night. But after I put the meat in the slow cooker yesterday, one of his car-guy friends, Big Dave, called, and we did an impromptu barbecue. So with the slow-cooked meat, BF’s lunch was already made for today, and dinner for me later.

Today’s email from Stephanie O’Dea discusses taking your slow cooker on travel with the fam. Can you blame her? Apparently a lot of people do this. Camping, hotels–and the food is ready to eat, all you need is a working outlet, just like your waffle maker. If BF and I ever start traveling, we’ll definitely pack a slow-cooker if we can.

Still writing

I’ve been busy writing, and boy, have I got an interesting subject for you. (Well, I think it is.) Unless, of course, you already know what “einkorn” is. Even if you do, I invite you to keep reading, because you might be interested to know what happened when I finally got around to using some and foisting it, I mean, offering it to BF and his friends for a taste-test.

Amy’s disclaimer

Let me point out (again) that I’m not a doctor, nurse, or medical professional. I do research and report on it. You must use your own judgement when trying something new, particularly if you have a medical condition. Don’t go full bore and eat, drink or use something that you’re not sure about because Amy (or another blogger who is actually trustworthy) says you should. You must do a little reading and decide for yourself. What I do know is that if you have a gluten allergy, einkorn may be something you can have. BUT–you’ll need to read more and try a little of it if you think it’s worth it. That’s why I provide links, so you can see where I got my info from.

If you have celiac disease. . .no. Celiac is an autoimmune disease, completely different from the gluten allergy, and you absolutely cannot have einkorn. These things I know from my research, not because I’m an expert.

Now for some updates.

Post-modern menus in the Casa de Rurale

BF indulges me, and I take the best care I can of him. He says he’s just “humoring” me on these natural things, like the tea tree oil for his feet. Rest assured that BF is fed well, whether he wants to believe it or not. He explained to me a few nights ago that the menu in his kitchen is divided into two time frames: “Pre-Amy” and “Post-Amy.” (My first question: “am I leaving?“) There are foods he was used to eating and making for himself before I showed up, (i.e., Hamburger Helper) and the new, ultra-modern things that are produced in his kitchen now that I’m there (like Pea & Pesto Soup, and anything with cannellini beans, or foods from the waffle maker or slow cooker.) Me? I’m still trying to eat clean and low-carb in an environment with Kool-Aid, cookies and vegetable oil, best I can.

More culture shock

Last week his daughter, son and partner came for another impromptu BBQ dinner. I was glad to see them, but I wasn’t ready! I was hurrying to clear off the table and for dinner while they were outside trying not to burn down the house. Despite the frozen chocolate cream pie they brought, and the potato salad BF bought at Walmart, I was able to eat rather clean by requesting BF not put that stuff he calls “barbecue sauce” on my pork ribs. They were only subjected to the barbecue rub I have made for many years, with sugar or gluten or anything. The rest were coated with a “sauce” from a bottle loaded with HFCS and other dreadful chemicals. He was kind enough to use a separate pair of tongs for mine, too.

Her son is 3, and as active and precocious as they come. At some point, she asked me if there was any Kool-Aid. No kidding–and BF has some of that chemical-infused sugar powder in his pantry, in addition to soft drinks in the fridge. She made a pitcher of it and started putting it in the wee one’s sippy cup. Horrified, I asked, “you’re giving that to you child?” She said, “Oh, yeah, it’s great!”

She has not read Tox-Sick. (My paperback copy arrived last weekend.)

He thinks I know all this stuff

BF managed to leave out a few important details when he requested “spaghetti and meat sauce” the other night, like browning a pound of ground beef before pouring a jar of <ugh> Ragu spaghetti sauce into the skillet and letting that warm while boiling the pastas. His pasta was some of the multiple boxes of spaghetti in his pantry; mine was a cup of Ronzoni gluten-free penne pasta, found at the Hammond Winn-Dixie. I was browning ground beef at 9:30 at night. He just assumed I knew all this. I didn’t.

Never, ever assume anything. And, of course, read your recipe all the way through before you start chopping something and discover that you don’t have enough butter, oil, or something else crucial to your recipe. (Did that Sunday.)

Einkorn

So, recently I wrote an article for my natural health Upwork client on Einkorn wheat. (I don’t know yet when it will be published, but will give you the link when it is.) If you’ve never heard of it, well, you’re not alone–I didn’t either until I read Wheat Belly. Einkorn is what humans started cultivating as “wheat” a long, long, time ago in the Fertile Crescent when formal agriculture started, and before hybridization. Wheat is hybridized, not GMO, so I was wrong on that. (Amazing what you find out when you do more research.)

I was also surprised to find out that einkorn is actually widely available in the US.

einkorn

Einkorn flour (picture from Jovial Foods website)

I actually bought a bag many months ago at Erma’s Nutrition Center in Nassau Bay, intending to make bread with it and share it with the GER, mostly as a taste-test. (Maybe the GER assumes I’m the better baker, I dunno.) Well, I never got that far, the bag stayed in my fridge and made the trip to BF’s place last year, and still bounced around his his fridge. (In that bottom drawer where I keep my alternate baking stuff.) After taking on the task of writing a 700-word article on the subject, I realized, “I think I still have a bag of this in the fridge.” So I went looking for it and recipes to make with it.

Why Einkorn?

This “original wheat,” while not entirely gluten free, is a lot lower in gluten and starch than our modern hybrid wheat. It’s also higher in protein. This means that if you have a gluten sensitivity when you eat modern wheat, there is the possibility that you can tolerate einkorn.

Dr. Davis explains his experiment in the book, buying einkorn berries, grinding them and making bread with them. Eating the bread he made, he experienced no ill effects after enjoying some. He did the same thing with our modern dwarf wheat flour, made his bread, had some, and experienced two days of gut trauma. So, yes, it can indeed be the modern wheat we have in this country making you or your loved ones ill. Einkorn may allow bread, pasta, cookies, cakes and other wheat-based baked goods on your menu again.

More einkorn resources

This article by The Kitchen Steward explains five ways that einkorn differs from modern wheat. And At Healthy Home Economist, she explains why her family is switching to einkorn, soon as they use up what they already have.

Here are some baking tips on working with einkorn from Jovial’s Website. You can order it online, and use their locator to find it in your area.

Their daughter was sick

Jovial Foods was started by Carla and Rodolfo Bertolucci, whose daughter suddenly became very ill. With a background in organic farming and a love of Italian cooking, they discovered that she was ill from a gluten sensitivity, and sought to find answers. Carla found einkorn, nearly extinct, and they have, so to speak, “brought it back to life” for a new generation. Together, they founded Jovial Foods, naming it for the joy they felt after finding a way to help their daughter and create delicious food that wouldn’t make her sick anymore. Jovial offers flour, pastas and baking tools for working with einkorn. Carla even wrote a cookbook on the subject (and if you order the book, they’ll send you a free bag of flour with it.) Now, more people can enjoy einkorn–and bread–again.

Some fine print first

Let me point out a few things about einkorn. First, good as it is, yes, it is more expensive. It’s grown and harvested in Italy, organic, and is not like the everyday flour you get in your local grocery. You can’t just use it cup-for-cup in your regular bread or pizza crust recipes, either. Jovial offers some tips on baking with einkorn.

If you’re already dealing with it. . . .

Second, as I’ve said before: if you have someone in your household who has these kinds of allergies, you’re already spending on alternative ingredients to be able to feed them. Incorporating healthier alternatives into the everyday meal plan helps the whole family, and may help the allergic one feel less “left out.” It’s not fun to be singled out because you’ve got this allergy that you can’t help, you know? And it’s not a bad thing if the rest of the family gets to try something tasty and healthy and learns to enjoy it.

Third: gluten sensitivity is not the same thing as celiac disease, although some of the treatments may be the same. Celiac is an autoimmune disease, and celiac sufferers can’t indulge in einkorn, sorry. (That’s from my research on the other article.) And gluten sensitive folks need to try just a little einkorn to make sure they can enjoy it safely and they don’t end up getting sick from it. Many GF folks can tolerate einkorn because of the lower gluten and starch content. And, as I discovered, modern bread has more starch added in to make it lighter and fluffier. No wonder people get sick from it. Jovial’s website also offers additional information on gluten free and specifically, on celiac disease.

What does it look like?

Well, when you open the bag, it looks like. . .flour:

einkorn

When you open the bag. . . .

It definitely doesn’t smell like your regular Martha White flour, (it smells good) and it feels bit heavier than your regular flour, too.

I finally used it!

OK, I *really* wanted to bake bread with it, but I didn’t have time this past weekend.  I’ll do that soon. But out of the blue, BF and I were invited to his friend’s place for dinner on Sunday. It was supposed to be a birthday dinner for someone, but that couple couldn’t make it. So. . .it was six of us: me, BF, his friend Big H, his girlfriend K, her 13-yo daughter M and Big H’s 13-yo nephew, also named H. BF worked during the day Sunday, and after I picked him up, we headed over to H’s homestead. He’s already got a lovely house, but he’s also building a barn, and a saw mill, and a few other things on the property.

It’s the kind of place that I envisioned for myself. . .in Texas. North of Houston. By myself, with Internet, and being that copywriter homesteading in the woods. Oh, well. . .me and BF are doing it with one bathroom and not enough closet space.

During the einkorn research, I found a bread recipe as well as one for brownies on a blog called Live Simply. I saved both of them to use later, and I’ve uploaded them to the Recipes page as well. Again, as of this writing, not made the bread yet, but plan to at some point, and get more of the flour on my next trip to Whole Foods. (That comes under the category of “BF indulges me.”) Kristin Marr, the blog author actually has four recipes for einkorn on her website, if you’re interested; just do a search for “einkorn” and they’ll all show up.

Brownies, in a side-by-side taste test

So, with my article sent to the client, I left the library early with BF and spent most of the weekend doing lots and lots of chores. (They never end at the Casa de Rurale.) About a third of the chores actually were completed, and those will be done this week now that the laundry is mostly finished. I decided that I would use his friends as additional taste-testers, which they were happy to do when I said “brownies.” Big H told me not to talk about the “alternate” version until people had tried them, especially the kids. And BF didn’t mind too much, because I was going to make his favorites anyway.

I pointed out that I wasn’t looking for accolades, but opinions. Things like, “Wow, Amy, you’re a great baker!” That doesn’t tell me anything, right? Besides. . .I already know!

It was a day where I kept looking around saying to myself, “where’s my water?” This is what I’m looking for:

 

einkorn

My 24-ounce Venti cup,  which runneth over with water, lime juice (or sometimes lemon), ice and pink stuff. Nothing else.

I do get the irony of the red plastic cups that BF insists on using. No dishwasher (of course not, it’s Louisiana, almost no one has one) and he’s not about to wash dishes. But anyway. . . .

I started baking

Since the einkorn brownies were made in a skillet, I made the Duncan Hines version in a skillet too. And of course, didn’t tell anyone which was which. They were obviously different, but again, didn’t tell anyone until I got an opinion from each.

einkorn

The setup

This is pretty simple–just dump it into a mixing bowl and go for it:

einkorn

Using a big measuring cup for a mixing bowl helps with this kind of thing. BF is learning this trick from me.

Mix really well, 50 strokes the box says:

einkorn

Eggs,water, and industrial sludge, I mean, vegetable oil.

And it comes out like this:

einkorn

Brownie batter, from a box.

Grease your pan:

einkorn

Used the same industrial sludge to grease the skillet as I mixed into the bowl.

Now, the instructions don’t tell you how long to bake these if you’re using a cast-iron skillet, so I had to estimate.

einkorn

Standard boxed mix stuff

I went with 325F, and I think it took about 25 minutes. Naturally, I forgot to take a picture of this pan when it came out of the oven. I texted one to BF, so I guess that’s why I didn’t use the camera.

Did I mention I was coloring my hair while this was going on? Don’t worry–my haircolor is a plant-based organic, and even if any did get into the brownies, it’s fine. (No, none did. At any time.)

The Duncan Hines brownies came out as they normally do. Took them out of the oven, set them on the stove, and set about on the next recipe.

Naturally Sweetened Einkorn Skillet Brownie

This one is a little more complicated, and calls for more ingredients, as you might imagine. Because, why? They’re made from scratch!

einkorn

The setup

For all of you readers still working in IT, yes, I brought my laptop into the kitchen. I was very careful, and there were no accidents. But I really do need to clean that keyboard and use the little tiny attachments I have to vacuum all the dust out of it.

The recipe calls for 12 tablespoons of butter, melted and cooled. Guess who only had one stick of butter left? Yes–and thankfully, there was an option for one stick of butter and a quarter cup of coconut oil, also melted and cooled. So that’s what you see off to the left. And if you’re paying attention, you’ll see the label of a bottle of good Texas honey from HEB. When you buy it, they have little plastic bottles at the store–but I already had a glass jar to store it in, and just transferred the label over. That’s BF’s little bottle of cinnamon, but trust me, we have more–a lot more. I think I’m going to have to refill it so he doesn’t panic.

Two exceptions

In my local Winn-Dixie, I couldn’t get the brand of chocolate chips Kristin recommended, nor could I get instant espresso powder. So. . .I got what I could, and what was cheap and would do the job. Bought little packets of Folger’s Instant (I can’t find the big jar of the HEB instant) and some of the regular Winn-Dixie chocolate chips.  If I’d planned a trip to Whole Foods, I might have been able to get them, but that’s not in the cards yet, darnit.

Yes, Miss Sunie, you may tell everyone that I’m still missing my HEB. And tell Miss Carolyn and Miss Lei I said “Hi,” please–I was thinking about Miss Lei just this morning.

First, mix the wet ingredients

einkorn

I still separate egg yolks like this

Mix the butter (or in my case, butter and coconut oil) , and then the vanilla and espresso (coffee) powder:

Oil & butter

einkorn

It’s what you can get at Winn Dixie and Walmart here. It works.

I’m still using home-made vanilla extract, just like The Barefoot Contessa does:

einkorn

Need to get more vodka in there one of these days. And more vanilla beans, too.

If you don’t know this, grease the inside of that cup before you pour some rich, delicious Texas honey into it:

einkorn

Not raw, I don’t think, but it is real honey.

Once you get all those put together–carefully, so your butter and/or coconut oil doesn’t seize or freeze up–whisk it:

einkorn

Egg yolks, not whole eggs.

Get that stuff moving:

einkorn

Whip it! Whip it good! (you’re singing it, aren’t you?)

Now leave it alone.

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All mixed!

Next, the dry ingredients

Whisk together all the dry stuff and make sure there are no lumps:

einkorn

First, the flour

And cocoa powder, of course:

einkorn

Make sure it’s the unsweetened type, of course

Baking powder:

einkorn

Been a while since I’ve been to Trader Joe’s for a supply run.

 

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Just drop them in the bowl

And a little of BF’s cinnamon:

einkorn

Not a lot of cinnamon, just half a teaspoon

And whisk that all together.

einkorn

Whip it! Whip it good! (sorry, I couldn’t resist.)

Another quick kitchen tip

Something else I’ve been teaching BF to do is check the bottom of the bowl to make sure it’s all mixed. Sometimes when he’s baking from a box, he doesn’t check this. But, seriously, take a look:

einkorn

Clear bowls help you see if you’ve got it properly mixed.

If I hadn’t looked, it wouldn’t have come out right. Finally, I got it all done:

einkorn

Perfect!

Then I mixed the dry stuff into the wet stuff. I can’t take a picture of myself while mixing the wet into the dry–I only have two hands, and BF was at work.

Not so fast

At this point, you let it sit for ten minutes. It thickens up considerably from a fluid liquid to a thick, pasty liquid, no kidding. The oven was already preheated:

einkorn

Nothing wrong with checking, right?

So I just put a bit of coconut oil in the Lodge skillet:

einkorn

Coconut oil on this one

And once it thickens, you fold in the chocolate chips.

einkorn

I know, I know. . .we’re not in HEB anymore.

Since I wasn’t able to get the brand Kristin recommended, and the mini-chips cost twice as much, I bought the Winn-Dixie brand. They’re not bad, but I know the HEB brand would have been better. (Just an opinion.) So Kristin says to use a “heaping 1/2 cup” if you’re not using the mini-chips.

einkorn

Does that “heap” enough?

Fold them right into this now-thickened batter:

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More chocolate!

Mix and fold well:

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Make sure you make that pass on the bottom of your mixing bowl, too.

It looks like this:

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With chocolate chips spread throughout

And pour into the skillet:

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Here we go!

Yeah. . .pour it right in.

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Doesn’t exactly “pour,” does it?

I had to put down the camera and scrape it out with the spatula by hand. It’s that thick. No kidding.

So you bake it for about 25 minutes, testing it before you take it out of the oven. At this point, it was also time to take phase 2 of my hair color out, so that worked out well. It was great once I took it out of the oven:

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Success! Brownies!

Unfortunately, some of the pictures I took have. . .disappeared. I don’t know why, but I can’t find them. But I can tell you the rest of the story. Both pans were wrapped in foil and loaded in the back seat of the  White Knight and transported to Big H’s place about 20 minutes away.

Over the river and through the woods. . . .

For dinner, we had, among other things, this delicious chicken roasted outside on a rotisserie:

einkorn

Oh, it was very, very good. That’s actually two chickens on a huge spit.

And there was some grocery-store rolls coated with butter that were baked, (I passed) salad, and some jalapeno & cheese sausage going on, which I liked even better than this delicious chicken. We were told that it’s available at a slaugtherhouse up in Kentwood, where K lives. (Half hour away, maybe?) Yeah, I got two words for that sausage: ROAD TRIP!

How did they like the brownies?

Well, we talked about all kinds of stuff, and had a great time. More culture shock: K’s daughter loves Harry Potter, but her grandmother told her that it was “evil” or something, and that she shouldn’t watch it. Fortunately, K disagrees, and M is a huge fan.  Little H was telling me about his grandmother, a heavy smoker, and how she uses basil to help her breathe. From there I couldn’t stop telling him about pesto, and Pea & Pesto Soup. Both were smart kids, and it was great to talk to them.

When it came time for brownies, I explained that I was looking for opinions, not accolades, and that’s what I got.

The results of the taste test

BF, of course, knew immediately without being told which one was the Duncan Hines, and of course, he preferred it. He said that the einkorn brownie was “okay,” but a bit dry.

Both of the kids enjoyed both types of brownies, and Little H took a couple of them home. M said they tasted a little like red velvet cake. And, in the light in big H’s kitchen, I had to agree that they looked like red velvet, too.

K felt like the Duncan Hines was fudgier, but that the einkorn type was pretty good, too. Like me, K watches what she eats for health reasons, but she did tuck into one or two of those rolls she baked up.

Big H said that with a glass of milk, it would be a pretty passable brownie, especially if you couldn’t have the Duncan Hines (or other wheat-based brownie) anymore. He agreed with the assessment that there was a taste of red velvet cake involved, and that it wasn’t a bad thing at all.

We also some gave some to Big Dave last night, right next to a Duncan Hines brownie. He said it would be good with coconut oil. Well, it has some–but he enjoyed it as well, even if it was a bit drier. “It’s good, but it’s different,” he said.

And me, well, I like the einkorn brownies. I’ve tried Duncan Hines type once or twice. It’s a little too sweet, and of course, has the “fudgy” quality when you use one egg. Actually, I’d call it more “sticky” than “fudgy,” but that’s the high amount of sugar and other chemicals they add to make it taste good. The einkorn brownie has more of a strong, stark chocolate taste to it, and it’s more of a “cake-like” brownie than “fudgy.” Maybe if you served them warm, they’d be “fudgier.”

What’s next for einkorn in the HeatCageKitchen?

Last summer, before I was getting ready to move, I was chanting with Miss Alice at her place. I could not stop thinking about baking bread for BF. Weird, right? So that’s probably going to happen at some point, along with cooking up some more delicious food as I find the recipes.

I saw Carla Bertolucci’s einkorn cookbook in the Clear Lake Barnes & Noble a couple of years ago, but didn’t buy it. I read through it and liked it, and put it on the mental list of books I want in my collection. Now that I know I can get a free bag of flour if I order it from Jovial, well, that’s a plan! Sometime. . . .when I make some more money. I need more bookshelves first. Along with one of those baking tools and the linen thingy they have, too. I know that I can get the einkorn flour in Mandeville, Baton Rouge or New Orleans, so it’s just a matter of when I get to one of the stores when I need to. Much as a I prefer grain free, I do like the healthier option available, much like the delicious things in the Babycakes books. They’re not everyday items, but occasional healthy treats that are good to make and have for company or just for the week.

Until next time. . . .

I hope that I’ve offered up some suggestions for anyone looking at gluten-free, or who knows someone dealing with a gluten allergy. Einkorn can be a part of a delicious, healthy, organic eating plan that includes everything you might want, but you have to do a little work for it. If and when I bake bread for us, I’ll report on it, of course.

Again, I urge you to do more reading if you (or someone you know) have a medical condition and aren’t sure if einkorn is would be a good thing. Start with Wheat Belly, and go from there. The information is out there, Pinterest has loads of recipes, and Jovial Foods has plenty of info available on their website, too.

Enjoy!

 

Tox-Sick Followup

Here’s a followup to my last post on the incredible book Tox-Sick.

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Hi, again, Dear Readers:

OK, so. . .I apologize for being away so long. I’ve been writing, all right–but on Upwork, the freelance platform that lets you connect with people just about anywhere for paid freelance work. (Shameless self-promotion: If you need something written, I can do that for you. Get in touch either on Upwork, if you hire there, or via heatcagekitchen-at-gmail.com) I’ve written a few things, but mostly web copy a couple of regular clients, one of which is an IT company on the east coast. (I can raise my rates once I gain some traction.)

The Knitting Bowl

I’ve also bid on other types of jobs, and was hired for one, a product review for a knitting bowl. Who the heck knew there was such a thing?

Isn’t it cute? Yes, I actually have one. It’s pretty nice.

The bowl was given to me for free and I was paid a little for the review. I figured it would be fun, and I’m now using it to hold little things on the dresser with some of that blue sticky rubber stuff on the bottom holding it in place.  BF must keep his paws off it–being a woodworking/building kind of guy, he wants to fill in the spiral with wood putty and stain it! But if you’re someone who knits or is looking for a knitter’s gift, click here and you can go see it and maybe get one if you want.

I’ve also written an article on magnesium and high blood pressure. Reminded me that I need to get back on that stuff. If I can get a back link, I’ll post it for you to read.

And because I’m earning a little money–not a fortune, yet–I’ve finally been able to order a replacement drip tray for my Cuisinart Griddler/waffle maker. Woo Hoo! Now we can waffle bacon and eggs, soon as the part arrives.

I did offer to make some waffled mac & cheese for BF the other night, but after the waffled brownie hot mess, he smiled, hugged me and said, “step away from the waffle maker, please.”

Valentine’s Day

Our V-D didn’t work too good, because it fell in-between paydays and we were both a bit under the weather. So, we postponed our “Valentine’s Day”  until last week, when we headed to a popular local seafood eatery. It’s one of those kinds of places with laminated menus. . .no candlelight here. It was pretty good, but BF tends to be a bit nervous when we go somewhere and it’s time to order. In Cracker Barrel, I can order a nice chicken or shrimp salad with no croutons; when they bring crackers, I decline them. But I ask a lot of questions, and still don’t get what I want in some places.

This particular evening, I ordered grilled shrimp with sweet potato fries and a trip to their small but pretty good salad bar. (It’s more of an accessory, and not like Sweet Tomatoes.) I figured that would be good, and about as “junk free” as I could get. Then after asking questions and thinking I was ordering something pretty safe, the waitress says, “and it comes with hush puppies and. . .”

Whoa! Back up the truck!

It doesn’t say that on the menu, not that I saw. I don’t want all that rubbish–I want SALAD and un-coated, cooked food, please.

BF was a bit horrified, but managed not to show it. I explained to him, and later to the waitress, that I’m not used to ordering something and discovering it “comes with” all kinds of things I don’t want and wouldn’t order. I didn’t have that experience in Houston, and I don’t understand asking for something and getting something completely different. Fortunately, I was able to get away with just those hush puppy things and BF took them in his styrofoam “doggie bag.”

I dove into the salad bar, piling up lettuce, grape tomatoes, cucumbers, sliced black olives, broccoli, and a tablespoon or two of the dried golden raisin and cranberry mix. No croutons or dressings, since most have trans-fatty acids and kill the taste of the food (not to mention do a number on you.)  Just a bit of salt. BF had a “salad,” too–consisting of two tablespoons of lettuce, a cup of some kind of salad dressing and croutons. No matter how I explain it, in his furry little head, he “ate some salad, too.” Later, he claimed the lettuce made him gassy.

No flowers-and-chocolate routine, because I specifically asked BF not to do that. I guess a card would have been OK, but I didn’t think that much about it. I just don’t want him going broke thinking he’s going to be in the doghouse if he comes home without roses, fancy jewelry and a heart-shaped box of candy like you see on TV. He can get into the doghouse all on his own. But there was a little sugar-free chocolate involved.

Detoxing myself

I also want to tell you how I’ve been trying to find ways–cheaply–to detox since reading Tox-Sick. I’ve finished the e-book twice and returned it to the nice library that I borrowed it from. Soon, I’ll get a hard copy so I can refer to it whenever I want to (and maybe get my cave man BF to read it himself one day.)

The first one is toothpaste, as I mentioned last time. Here in the local Walmart, I have only found one non-fluoride toothpaste, and that’s Tom’s of Maine. I’ve bought it before, but of course, BF refuses to use it, since it “tastes weird.” (Dude–you’re weird!) I’ll keep looking, but you know that Amazon has a selection of, well, absolutely everything.

Sodium Laureth Sulfate

Trader Joe’s has a small selection of health & wellness products. I’ve used them occasionally and known about them for a while. Britta and Carli Garsow of Twinspiration recently reviewed a few. But I knew what I wanted when I went in there last week–the Tea Tree Tingle Body Wash.

I’ve used it before, along with bars of their tea tree oil soap. But after reading in Tox-Sick about an ingredient called sodium laureth sulfate–avoid it any way you can–I knew that I could find something to replace the accumulated Avon stuff I’ve been using up for a while.

The ingredient list. Look at what’s there, and what’s NOT there.

That bottle is $3.99 for 16 ounces, and as you can see, has NO sodium laureth sulfate.

None! Not a drop.

I have to go look again, but I didn’t see any SLS in Dove body products, which are available locally at <cough> Walmart. I’ll also check out Dove’s shampoo and conditioners. I used to use Dove, but one day, somehow, switched to Tresomme. I didn’t see any SLS in Tresomme conditioner, either, but again, more research as I run out of things that I would like to stop using.

Trader Joe’s carries Tom’s of Maine as well as their own brand of fluoride-free toothpaste. Next trip, I think I’ll stock up on their body wash and toothpaste.

They’re not all the same

I have tried the natural, aluminium-free deodorant from Trader Joe’s. Much as I was hoping for a less-toxic odor prevention, the TJ’s natural deodorant left me smelling like a locker room after this year’s OT SuperBowl. At work, no less, after a walk through the Houston Tunnel–not good. Tom’s of Maine has one, and I’ll try it soon.

I considered getting BF a tube of TJ’s shave cream, but I couldn’t get him on the phone because he was disassembling a leaking toilet at the time. (It wasn’t the AC, and we were thankful for that.) Maybe next trip. (Toilet’s fine now.)

What about BF?

BF, of course, thinks this is all a bit bonkers, especially we have two types of toothpaste in our bathroom now, while he chews on his Tums and drinks milk while taking an OTC proton-pump inhibitor. When he took a whiff of the TJ’s body wash, he turned up his nose and said, “it smells weird.” That’s what I get for living with a cave man.

I had a water filter on my shower in Houston, and maybe I can talk him into that at the Casa. I haven’t mentioned the whole-house reverse osmosis filter again, either.

There is only one small square of carpet in the house, and that’s in the bedroom closet. Hopefully that’s old enough that it’s not out-gassing anything now, and we’ll be safe from that. But no more carpet, please.

In the matter of cans. . . .

Remember the slow cooker pizza sauce? I showed you the non-GMO product in cans that did not contain BPA. I’m looking for that all the time now. It’s pretty easy in Whole Foods, because most everything they sell is like that. But in Walmart. . .keep your eyes peeled! I’ve long told BF that any food product thing sold under their “Great Value” brand is suspect, and I avoid buying them. But sometimes, that’s all they have, for things like olive oil that isn’t extra-virgin. They even have some “organic” products, but I don’t know how “organic” they actually are; I never checked.

In fact, I noticed that the last can of GV cannellini beans I bought and used not only didn’t taste that great, they were hard, like they weren’t completely cooked. So no more of those. I’ll stick with Winn-Dixie’s or Bush’s.

BPA hurts men

Friend of the bog JKH, LK’s sister, is a big proponent of NO cans at all, ever. This makes sense, because the BPA can affect her teenage son’s development. BPA, (or by it’s full name, Bisphenol A) the chemical that’s in a lot of cans and plastic stuff. (Here are more tips for avoiding it.) Of course, completely avoiding canned foods is difficult in the real world, but. . . I do try. (Keeping BF from rampaging through Walmart on payday wielding his debit card like a sword helps.)  While I use up the cans of things I brought from my kitchen in Houston, I am now seeking out cans that don’t contain BPA.

I explained to BF that BPA is an endocrine (hormone) disruptor, and that it could “turn you into a woman.” As usual, he dismissed my comment as, er, “nonsense.” (Never mind what he really said.) No, he won’t be able to get pregnant, but the xenoestrogens (synthetic estrogen compounds) can cause some issues with “feminization” in males. (Think “man boobs.”) Even the National Institutes of Health knows about this.

BF doesn’t get why I don’t want to use his aluminum pots and pans with half the Teflon scraped out, preferring to use my own uncoated stainless ones, or one of the seasoned cast iron pots we have. But there are gender-bending  endocrine disruptors are in those nonstick pots, too. And yet. . .I’m “fussy.”

Teflon, the great kitchen innovation.

Remember what I said last time about low-fat being nonsense? The flawed “logic” behind Teflon and other nonstick coatings is that you can cook without using fat. Problem: real fat (butter, olive oil, coconut oil) is what keeps you alive, sugar can and will kill you. So can Teflon, or at least cause a few problems. These chemicals leach into your food. Reducing chemical exposure best you can is what you’re after.

Well, anyway. . . .

We were out of popcorn

The other night we used the last of the HEB popcorn I brought from Houston. Yes, the 4-pound bags I bought or $2.64, and I had two unopened bags from our last trip in October. We emptied out the last one the other night. BF has become very fond of my version of microwave popcorn, as I described in The Popcorn Post last year. What I have been doing since moving here is to put a little coconut oil in the bowl with the kernels, popping it, pouring a little melted butter, then olive oil, on it, then seasoning it with some of Paula Deen’s House Seasoning and tossing. It’s just kosher salt, ground black pepper and garlic powder. I’ve been making and using that for years, but only grabbed it one night for popcorn and discovered that it’s pretty darn good.

Then one night, HE tasted it. Now that’s the only popcorn BF will eat. I suppose that’s good, because it’s so much healthier than the chemical-laden microwave popcorn he was buying. But now I make more, because BF has fallen in love with it.

The Orville Redenbacher Affair

Out on a milk run, I asked BF to get more popcorn, since we were now out. This is what he brought home:

Yes, he did.

The first thing I looked for was the “no BPA” on the label. Nope. But it is gluten free!

Thank heavens!

Hint: this is raw popcorn, and it was gluten-free a long time ago. Like, when it was discovered. Like the first time someone made salsa, OK? That too is gluten-free. But I digress, I guess you have to look these days, because you never know.

No GMO!

That’s nice, but. . .as I mentioned in The Popcorn Post, raw popcorn has not been genetically modified. However, Conagra is apparently part of a non-GMO project–which I haven’t yet read about, maybe next week–so they put it right on the label, just like the Hunt’s tomato products.

So what did I do? I decided to call Con Agra and ask them a few questions:

Someday they’ll regret putting a phone number there. . . .

I was told by the nice lady who answered that not only does this jar not have BPA in it, NONE of their products do, anywhere. That made me feel better, but I still made BF buy me a nice glass jar with a clamped stopper at Hobby Lobby the other day so I could fill it with popcorn and make it look nice in the pantry.

Do you give your babies popcorn?

The warning, however, was a surprise to  me. Are people giving babies and toddlers popcorn, requiring that warning on the label? Seriously? Doesn’t anyone teach new parents how to feed babies anymore? That really reminds me of the warning labels on hair dryers and curling irons telling you not to use it in the shower. Someone has actually done this, somewhere.  I hear comedian Bill Engvall say, “heeeere’s your sign . . . .”

Jambalya, crawfish pie, filet gumbo. . . .

OK, so, despite my best efforts, I have not been able to avoid “real Louisiana food.” I had quite enough of it as a kid, and I just don’t care if I never have it again. I don’t lay awake at night wishing for jambalaya like I would for something from HEB with Hatch chiles. BF likes to make a quick version of what he calls “jambalaya.” From a rice package, and he adds in more rice.

We were out of the stuff he usually uses the other day, so he pulls from the pantry a box of this stuff, local brand Tony Chachere’s. You can get this in Houston, and I’ve bought the TC seasoning. But then, I read the ingredients. . .oh, HELL NO.

He really didn’t look.

After explaining to the BF, again,  that I’m allergic to soy, he paid attention and put it back in the cabinet. I really won’t eat it, I’m allergic to soy. A quick search for “gluten free jambalaya mix” the next day showed me that Zatarain’s was indeed gluten free, by virtue of no gluten in it.

That’s a little better

Granted it’s not a perfect solution, and it’s one of the rare occasions that I’ll eat rice. But it’s not loaded with wheat, soy, and the industrial sludge known as “vegetable oil.”

But I did, at his request, make him some brownies from a box Friday night. It called for a half-cup of industrial, I mean, vegetable oil, which, of course, is nearly always hydrogenated soybean oil.

Talk barbecue to a Texan?

Then there was the trip to BF’s favorite BBQ place in Hammond, which happens to be up the street from the only Starbucks around. Everything is a sandwich, or you can get some BBQ in. . .styrofoam. UGH. I passed on a cup of water because it was styrofoam, only to discover that the food was served in it. He couldn’t understand “the big deal.” I told him I’d like to stop being poisoned. Styrofoam leaches chemicals into whatever you put in it, especially something like coffee, and the compounds stay in your system forever. Next time he will be dropping me off at Taco Bell, which is a little further up the street, but on the way to Starbucks and that place. They use paper.

Besides–that was the most tasteless BBQ I’ve ever had. I’m a Texan, for heaven’s sake! It just didn’t taste like anything but shaved meat in a bland sauce. Sorry, Honey, it’s true. I can do infinitely better than that. But if that’s what he likes, I’m not going to argue, I’ll just get that lovely Power Bowl at Taco Bell.

The Safe Haven With Food

This is not to say that I’m a paragon of virtue–far from it, Dear Readers:

What happens when you’re working in Starbucks on Sunday when the library is closed and you get hungry.

Now and again, I’ll try something new:

What happens when you’re working in Starbucks and you’re still hungry.

Yes, she did, and it’s pretty good:

 

But ‘s not every day, honest. And they don’t have the salad bowls here, nor in Baton Rouge, even near LSU. In fact, I was told yesterday that there’s only one store around that has salads and sandwiches–and that’s down in New Orleans.

Sometimes, it’s either eat what you can forage, or don’t eat anything. We sometimes have to forage.

Since Starbucks’ primary stock and trade is brewed coffee, they lose money when I come back and say, “Bartender!” Because they have to make me another decaf. (They’re really nice to me in the Hammond store, though, and a few of them know me.) The cup gives me a ten-cent discount, and I’m a Starbucks Rewards member, so refills are free as long as I’m there. And I don’t do that every day.

La Casa

Cleaning up is another area that I have tried to improve as well, but we’re limited by availability. I still use original blue Dawn for dish washing (we don’t have a dishwasher like I had in Houston), and there are steel wool soap pads under the sink for the occasional need.

Combining two households means that we have a lot of stuff under the sink, even though I left a whole bunch of it behind when I moved. (That wasn’t my choice.) I still have some of those Martha Stewart Clean products, even though you can only get it online now. (Amazon doesn’t even carry them anymore.)

Catmandu and Kismet

I used to have cats, and my two were kind of old when they passed to the Rainbow Bridge. (Jezebel the step-kitty was actually the GER’s cat, and about 8 years old when she went.) Kismet, the tabby, well, I don’t know why, but he just stopped using the litter box one day. Bribing with treats only meant he’d walk in and walk out of the litterbox, waiting in the bathroom doorway for it. He didn’t get it that he’d have to, um, “produce” to get a treat, and would sit there for hours, just waiting.

I went looking for something to get the cat smell out of the carpet, and somewhere, I found Biokleeen’s Bac-out for pet odors.

Fast forward a few years. . . .

Now I live with two dogs and a cat, and the dogs. . .well, BF’s solution to dealing with the dog accidents has been Lysol’s multi-surface cleaner, and I think it’s this fruity Tangerine Mango scent stuff he likes. He pours it over the area and leaves it for a while, then mops it later. It leaves behind a strong chemical perfume smell that covers the odor but doesn’t get rid of it. Dogs know this and can smell past the Lysol. And it’s not healthy for man or beast.

Then we ran out of Lysol

I went under the sink and found the Bac-Out and sprayed it all over the offending area. We use less because it’s a spray, and it removes the odor from the spot. (Of course, there’s the matter of the dog’s learned behavior, but that’s another matter.)  A quick mop, and it’s gone until the next time. I don’t know where I found the first bottle, but in addition to buying it on Amazon, you can get it at Whole Foods and a few other places. (I picked up another bottle last trip to Baton Rouge, we needed it.) The spray bottle at Whole Foods in Baton Rouge is $8.99, and the non-spray bottle, which I used to refill the spray bottle, is $8.49.

Over time, I plan to change the things we bring into the house so that we aren’t using as many toxic chemicals inside for us as well as the fur babies. Eliminating nasty toxins is the goal. But it’s also a matter of what we can get at Walmart or Winn-Dixie, or have to drive to the Hammond Target to find.

You can’t do it all at once

If you’re interested in detoxing, of course, read that book! Tox-Sick explains the science and reasoning, and gives a good understanding of why getting rid of toxins in your body, your home and your life is so important. But you know most of us won’t be able to do everything all at once. Cycle things out and change what you bring in. Make educated choices about what you eat, drink and use, and go from there.

I asked BF to please not buy the Lysol again. . .we have the Bac-Out, and it removes the odor instead of just overwhelming it with perfume for a while. Just gotta keep an eye on him in Walmart.

Coming soon. . . .

Something delicious from the Crock Pot, and it was easy! Mostly. I did manage to cut my finger when the knife slipped dicing the onion. And. . . .

Something deliciously chocolate from. . . Texas? Oh, yes! Stay tuned.

Tomorrow is Mardi Gras. *yawn.* I’ll be at Starbucks, the library is closed.

I’ll try *not* to be so late again.

Until next time. . .Enjoy!

 

 

Tox-Sick
Tox-Sick: Suzanne Somers’ illness book

Are you Tox-Sick?

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Hello, again, Dear Readers:

The holidays are all over now, thank heavens. Have you considered getting “healthy” for the new year? We all do that, don’t we? Before you get too involved in your new diet/gym membership/exercise plan/other expensive resolution, I have a book for you to read, if you haven’t yet. It’s an eye-opener, and will make you think twice before you have a cheat again. I’m not kidding.

Enter The Resolutionists!

When I was at Boeing, there was a small fitness room for employees. Not a whole lot, just some treadmills, spinner bikes, free weights and a few other weird torture machines I wouldn’t go near. There was one TV, and whomever got there first got to watch what they wanted. We had basic cable available, and boy, did people get upset with me when I was watching The Food Network!

This time of year, people are all about “eating healthy” after the rich, heavy foods of the holidays. Nothing wrong with that, as long as you understand what constitutes “healthy.” Bread, pasta, pizza, potatoes, rice, and all the rest of the starchy stuff, along with sugar you didn’t know you were eating are going to derail any “diet” you start. Ever seen Advo-Care? Last time I saw those direct-marketing things, they were all loaded with sugar. Reading labels, as I’ve long mentioned, is key to whatever is in that stuff you’re eating.

Sugar is still sugar

Look at it this way: if you’re going to a party, or something bigger like a wedding, and you eat cake, candy, etc., you KNOW you’re getting sugar, right? If you’re diabetic, you know to avoid it, or if you’re otherwise watching your intake, then you have that cake/ice cream/candy/dessert knowing exactly what it is. But finding out it’s in tomato paste, or some other non-confection you’ve bought is more than annoying, especially if it’s labeled “healthy,” “natural,” or “organic.” Yes, there is “organic sugar,” even if it’s coconut or monk fruit sugar, so it has to be taken into consideration when you’re talking grams of sugar.

But what if you’re doing all the “healthy” things, exercising, drinking more water, getting enough sleep and still not losing weight? You wouldn’t be the only one. Or you start feeling ill and don’t get better despite antibiotics or other prescriptions your doctor gave you? Is it “all in your head?” What’s going on?

We’re all Tox-Sick, that’s what.

Seriously.

Tox-Sick

Photo credit: SelfHelpDaily.com

Before I go on, I want to issue my standard disclaimer on all things I write about that are health-related:

I am not a doctor, nurse, scientist or other medical professional. I am a patient who reads and pays attention.

Ms. Somers has a number of best-selling books on health and wellness under her belt. Like Ms. Somers, I’m primarily interested in keeping myself healthy and well, and not spending the rest of my life on the pharmaceutical drug train. While drugs have their place, there is too much emphasis on “better living through chemistry,” that is, a pill for literally everything. It’s one thing when I get sick with a throat bug. But I want no part of toxic, dangerous and expensive prescriptions that I would be told to take the rest of my life when there are actual treatments for debilitating illnesses. Many chronic conditions have organic causes, but are simply managed with drugs that are not a “cure.” I’ve seen way too many people go down that road, and it’s not for me. That’s why I’m a pain in the backside about these things, and I avoid the SAD, or “standard American diet.”

That includes the boxed stuffing mix or macaroni cheese mess I’ve made for BF–at his request. He doesn’t see that, or the sodas he drinks all day long, as a reason he suffers with chronic heartburn. But I’m getting ahead of myself.

We all need to know this

I don’t know what made me think about reading Tox-Sick, but I’m SO glad I finally did. I got it as an e-book from the library and downloaded it onto my tablet. (Sshhh. . .nevermind *which* library; the free Kindle app makes it easy.)  Transfixed from pretty much the first page. Environmental toxins are causing all manner of health issues, destroying the intestinal system (“gut”) and modern medicine hasn’t kept up.

Aisles are filled with of over-the-counter medications in drugstores, grocery stores and places like Walgreen’s, Walmart and Target. Other stomach problems? Other kinds of meds can help. But the standard allopathic methods only mask the symptoms–they don’t deal with what’s causing the ailment in the first place.

What’s in this book

Tox-Sick doesn’t discuss medical conditions that have established protocols and treatments. It’s more about the kinds of illnesses that we suddenly see a lot more of, such as peanut allergies in children. I never met anyone who had a peanut allergy when I was a kid–but that was sometime ago. I was talking to a lady on Facebook yesterday about something else, and she mentioned that she was born with a heart defect. That’s not the kind of conditions Ms. Somers discusses in this book.

The Doctor Joke

There’s an old joke that used to go around:

Patient: Doctor, it hurts when I do this!

Doctor: Well, don’t do that.

It’s sort of like that. But it’s really not funny.

Do you know someone who takes a lot of sick time? Someone who never really feels “right” but teams of doctors can’t find anything “wrong?” Or is it you? Have you been given the nebulous term “chronic fatigue?” Have you been called a “hypochondriac?”

You may be Tox-sick.

No, you’re not crazy.

I know, Charlie Sheen claimed the same thing.

You’ve heard the comment about people who drink a lot as “pickling their liver.” Actor Larry Hagman was a serious alcoholic who received a liver transplant later in life. Your liver is quite important, as any doctor will tell you. In fact, on his daily radio show, Dr. Hotze frequently mentions that when you take a pharmaceutical drug, even OTC (over the counter), your liver has to detoxify it. That’s true of something as simple as aspirin or as heavy-duty as a cancer drug. It’s also true of any other substances you may ingest, such as fluoride from tap water or from your dentist. Even if you’re not a drinker, don’t smoke the occasional you-know-what or ingest dreadful things you shouldn’t, your liver, GI tract and brain is under assault from everything from various environmental toxins, chlorine and fluoride in the tap water to inhaled allergens like mold.

Your liver can only do so much. Until it can’t.

And then you’re sick and nobody can tell you why. Your blood tests “are all normal.” Your PCP sends you to any number of specialists, who run various tests and you start hearing that “there’s nothing wrong with you.” Some may even imply you should see a psychiatrist, because it’s “all in your head.” It is if it’s a headache, of course, but if one of them gives you a psych referral, just toss it. Talking about why you don’t feel well is NOT going to solve the problem. Neither is an antidepressant.

You’re Tox-sick. You just don’t know it yet.

Suzanne Somers delves into the topic of illnesses caused by environmental toxin overload and the problems it caused her husband, stepdaughter and two of her granddaughters. They are not “mysteries,” they are illnesses with a specific cause and treatment. She knows where to find these doctors who do the kind of cutting-edge medicine who successfully treat these conditions.  Her investigation into environmental illnesses led her to find an entire arena of issues that can be cured, but usually aren’t.

How many times has this happened to you?

You go to the doctor and spend five minutes with him or her and leave with a prescription. Headaches? Here’s a pill. Rash that won’t go away? Here’s a cream. Weight gain? A (dangerous) diet pill. Mood swings? Go to a psychiatrist, get prescribed a dangerous antidepressant, stay on it forever.

Your symptoms have become the diagnosis. “We can’t find anything wrong with you, so maybe you need a psychiatrist.” Because they don’t know where to look. And then it’s just a straight path to the drug train station, starting with the first antidepressant or statin drug.

It happens every day in America.

That’s no way to live

I’ll repeat what Ms. Somers says in a few of her books: pharmaceutical drugs have their place, for things like infections and curable diseases. But a drug you stay on forever, “managing” your condition? Not so much. But medicine hasn’t kept up, and it’s highly likely your doctor hasn’t, either.

Toxins not only make you sick, they can weaken your system.

Make Friends With Your Gut

BF chews Tums a lot, especially at night. He also takes an OTC generic form of Zantac, called Ranitidine, every night with a glass of milk. No kidding. He does not see the irony, nor does he understand that he’s feeding the yeast buggies in his gut while tamping down the acid they bring up through his alimentary tract into his esophageal area. But he’s not the only one. I’m told his brother, sister and father all have “acid reflux.” And they drink soft drinks all day long. His father drinks diet sodas because he’s diabetic. (EEEWWW!!!) It’s a shame, because there’s an easy fix, and the benefits go beyond ending the acid assault on your throat. But BF refuses to give up his Cokes, and drinks whole milk because it’s “healthy.”

BTW, any kind of sugar, including lactose, or milk sugar, feeds the yeast overgrowth in your gut. Same with wheat and other grains, that’s why I gave up wheat all those years ago. And the junk food BF eats sometimes throws gasoline on them. He does not believe me.

What nobody tells you is that taking acid-killing drugs also causes malabsorption of nutrients from food—they block stomach acid. The yeast cells come up through the stomach and up to the throat, bringing the acid with it and burning your throat. Dr. Davis is the only doctor I’ve ever been to as a patient that didn’t look at me like I’d lost my bloody mind when I mentioned yeast overgrowth.

It doesn’t work that way.

Now, think about this: if, while “aging,” our bodies produce less of our regular hormones and other things, why would acid production go UP? Parts wear out as you age; they don’t go bonkers except in unusual cases. You go to nearly any doctor in America and tell them you have heartburn, and they will insist that you have “excess acid,” then give you a pill to take. Seriously? At no time, unless you insist, will they take a blood test for yeast overgrowth, (or go to a doctor who will) but it’s a frequent cause. You just know you’re taking a little pill and it goes away for a while.

Yeast Isn’t Just In Bread

I’ve written many times about the Yeast Free Diet, and why you should consider it. (The Green Willow Tree has two articles one yeast overgrowth here , and sells OTC detoxing yeast killers as well.) An important part of starting your detox is getting your alimentary system in good working order. Much of what’s called “leaky gut” and “acid reflux” is an overgrowth of Candida albicans in the intestines and the damage it causes.

If you’ve ever taken antibiotics—and let’s face it, who hasn’t?—you may very well be suffering from yeast overgrowth. Probiotics, along with yeast-free eating and either a prescription for anti-fungals or an OTC preparation, can correct the balance and make everything work like it should. Probiotics are also important to re-build the good intestinal flora to keep everything in balance, and get you on your way to no longer being Tox-sick.

It starts in your stomach

Ms. Somers also discusses HCL, which I’ve taken before. Didn’t do much for me, but at some point in the future, I may try it again. I did offer it to a neighbor before, who was suffering with heartburn, and it seemed to help, but she stopped it. But as Ms. Somers points out, since she took radiation therapy for breast cancer, she will have to take HCL for the rest of her life. Oh, you didn’t know about that? Yes–radiation knocks out your stomach acid production, so you’ll have to supplement with HCL so you can properly digest food. They don’t tell you that when you’re doing radiation, and she found out the hard way.

Low-fat is NOT where it’s at

Are you still doing low-fat diets? Stop. Immediately. Low-fat diets are like filling your tank a quarter of the way and expecting your car to take you from New York to Los Angeles on it. Fats, REAL fats, are what humans need to continue to run the system. Whether it’s olive oil, butter, coconut oil, whole milk cheeses, nuts, meats or things like avocados, you need fat to STAY ALIVE.

Fake fats, along with sugar, hydrogenated anything and other fillers, just do nothing. You might “lose weight,” but without nutrients to rebuild your cells that your body is made of, you’ll also lose bone, hair, and even energy. Eventually the body starts “holding on” to whatever nutrition it gets–that’s why crash diets help you lose weight for a while, but then the trend reverses and the weight comes back. (That’s from Suzanne’s first diet/health/cookbook.)

Years of low-fat and fake foods have made us fatter than before, and decimated the gut.

Fat is what keeps you alive. Sugar can kill you.

NOTE: this is not a license to eat everything in sight, but fat also provides satiety. You can’t over-eat fat.

I say this as someone who might have accidentally eaten a few of BF’s cookies the other night. But I wasn’t feeling great either, and of course, after some “comfort food,” I felt worse later. DUH. And then there are the rare occasions where the Bell rings a little too loud and I find myself crunching on delicious tacos with a couple of packets of Diablo sauce. (This week.) I got through 5 years of Tulane at night while working a 40-hour week with the help of Taco Bell and PJ’s Coffee. Since then, these are rarities, including my favorite Starbucks, even when I had a full-time job. But to their credit, Taco Bell now has the Power Bowl Combo that are devoid of taco shells.

We all have times when it’s fast food or starve. There is an entire population of this country that doesn’t know how to eat anything but fast food. And there are healthier options at many places now. But fast food not something that should be in your regular diet.

A real-life example

The other night, BF was heading into town for a few things, and I asked him to bring back unsalted butter. When he returned, he brought me Country Crock instead. (I have a less polite name for it.) I asked, “why did you buy this instead of butter?” BF: “it’s the same thing.” Amy: “Do you need a chemistry lesson?”

This is what’s in a pound of Land O’Lakes Unsalted Butter:

This is what’s in butter. That’s it. Real butter was *always* gluten free.

And this is what’s in the Shedd’s Spread Country Crock Original he brought home:

It’s NOT the same thing!

To be honest, Land O’Lakes also makes “spreads and margarines.”

There’s a lot more ingredients in the margarine than in the butter. Still, to their credit, Country Crock is made with fewer ingredients and nothing hydrogenated. Margarine has improved since the last time I bought it, back in the 1990’s, I think. But I still want butter.

I really did buy Diet Parkay Margarine back in the day, because I didn’t know any better. They call it “Light Parkay” now, and it’s made with milk now, so it says. But. . .it’s still not real butter.

Another real-life example

After reading about fluoride in water and toothpaste, I immediately returned two tubes of Crest toothpaste and replaced it with Tom’s of Maine Fluoride-Free toothpaste. BF wanted to know why, so I explained it to him–fluoride is TOXIC. If you don’t believe me, check the side of nearly any toothpaste sold in the US. There is a black-box warning telling you to call your local poison control center if you or a member of your family swallows it. Did you know that?

Fluoride is a neurotoxin. Exposure should be minimal. (Thanks, Dr. Hotze.)

BF doesn’t like the taste of Tom’s, so he’s back using the Crest, under protest from me. But I make sure I point out that he’s putting extra toxins in his system that he doesn’t need. Again, he doesn’t believe me.

This is why you’re Tox-Sick.

Becoming Tox-sick is not just one specific thing–it’s a lot of compounded factors that over time suddenly manifest in things like cancer, heart disease and other serious conditions. Just eating the wrong foods damages the gut, weakens the liver, damages the heart, so the rest of the system takes a hit. Chemical out-gassing in your home’s carpet and new furniture can sicken you and your children. Eventually, the brain is affected as well, and you’re sick, but nobody can tell you why. Your symptoms become the diagnosis, and you’re told you have the nebulous “chronic fatigue syndrome.”

You’re Tox-Sick.

In the case of Alan Hamel, aka,”Mr. Suzanne Somers,” it was a matter of standing water in the unfinished basement of a rented house that caused mold contamination that severely sickened him. Nobody knew it was there, and once discovered, they moved out of it very quickly. Months of detoxification treatments helped Mr. Hamel feel well again, and he’s still healing from the damage. Her granddaughters were both in a school building that made them ill; one was bitten by a tick and developed Lyme Disease. Their journey back to health was hard on everyone.

Ms. Somers explains that she’s since heard from quite a number of people who were forced to move out of their dream home because of various environmental toxins, including black mold. Like the others, they didn’t see the black mold, so they didn’t know it was there. You may have mold living in the HVAC air vents, and the first time you turn on the heater when it gets cold, you’ve been hit with mold spores. Cleaning those vents is important!

Please read this book now and defend yourself

I say that because I know that this time of year, people are cleaning up their diets for a while and exercising and drinking more water and doing whatever is the new “healthy” this year. What happens if you don’t lose that weight? You could be Tox-sick, overlooking a health problem you don’t even know you have, and maybe your regular doctor won’t test you for. It’s like that with thyroid patients–they do the standard TSH and say, “your thyroid is just fine!” Been there, done that.

The Herxheimer Reaction

A few times in the last few years that I’ve lost weight, I’ve noticed that I get “hot.” The first time it happened, I called Dr. Davis and asked about it. The nurse at the time called back and said that because I was losing weight, excess estrogen that was stored in the fat cells was suddenly being released, and causing sort of a “synthetic hot flash.” I’ve lost about 20 pounds since I’ve been here in Louisiana, and yes, I tend to take my jacket off or change shirts because it’s a “hot shirt.” Sometimes I get hot at night. But I’m losing weight now, although not as fast as I was on the HCG Diet, so I’m getting the “hot” feelings.

Why do I mention this, and why should you care if you’re male?

Toxins are also stored in fat cells, and if you start detoxing and/or losing weight, the same thing can happen. Lose the fat cells, lose the toxins (and the excess estrogen, male or female.)  It might not be a “synthetic hot flash,” though–you might find yourself with nausea, headaches, or some other symptom that makes you wonder what kind of bug you’ve picked up. If you’re doing the yeast-free diet or some other kind of detox or cleansing, it’s likely your body clearing toxins and stuff out of your system. This is known as the Herxheimer Reaction, or die-off. Oh, yes, I’ve had it–one day thought I wasn’t going to make it back to my desk at work before I could choke down the Alka-Seltzer!

Read. This. Book. NOW.

Reading Tox-sick will not turn you into a hypochondriac. Rather, it will arm you with the knowledge that you need to find out why you’re not getting better, why your doctor can’t figure out what’s wrong with you, or why your child or grandchild isn’t “right.” You will learn how to clean toxins from your system, and defend yourself from the toxins we can no longer avoid. Conversations with top doctors like Dr. Sherry Rogers, Dr. Stephen Sinatra and the late Dr. Nicholas Gonzales will help you on your path to true health, and do more than just “lose weight.” Get rid of the toxins and the weight may go away on its own. But don’t go back to eating junk food, either.

Don’t you want to be healthier this year?

I hate to see anyone suffer needlessly, especially when help is available. Detoxing is not just about drinking water for three days, eating lots of kale and fasting. Tox-sick is about clearing out the bugs, toxins and other stuff that’s keeping you ill and in Part 2, defending yourself daily against environmental onslaughts that are everywhere.

What am I doing now to keep from getting Tox-Sick?

Whatever I can, really–I already avoid processed food, with rare forays into the “bad stuff,” like the cookies the other night. Butter, not margarine. Switching toothpastes, too. Sticking with what I’ve been doing for years, best I can. I’m also going to re-read this book before the e-loan ends again and taking notes to go forward.

We’re not at the point where we can put in a reverse osmosis filter (“you want a WHAT?”) eat completely organic or even get grass fed beef here. But I plan to do more gardening than I did in Houston, and hopefully grow some of our own produce organically. I hope to eventually get back on all vitamins and supplements I was taking before I moved out of Houston so that I can continuously defend my system from toxins and the occasional bugs that go around.

Of course, I’m also butting heads a little with BF who thinks it’s all “hocus pocus.” We’ll get there in the end.

I’ve only scratched the surface

Honestly, there is so much more than I discussed here. Please read this book for yourself, your family, your friends, and, yes, even your pets. Cats and dogs can get Tox-sick from mold and toxins too, although that’s not covered in this book. And if someone you know is suffering from a “mystery illness,” give them a copy of Tox-sick, or at least, tell them about it.

To your health and wellness in 2017!

 

 

 

pizza sauce
Let’s Make Slow Cooker Pizza Sauce!

Homemade Pizza Sauce. In your slow cooker.

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Hello, again, Dear Readers:

Today, we got our new President and a stylish new First Lady. We watched the inauguration and I saw the most beautiful powder blue suit I’ve ever seen. Now I want one, but in royal blue. I hope the pattern companies create one like they did for Kate Middleton’s wedding dress. Quickly.

Well, I got the hankering again for them. Pizza. Waffles. But life throws us curve balls, and in this case, it was the end of my HEB Organics Pizza Sauce, darnit.

Such sadness. . . .

Since we have Winn Dixie and Walmart for shopping, I didn’t find any good alternatives there. This is what’s in the HEB version, which was less expensive than Classico:

You can’t beat this one–and it’s organic.

Now what? I’m limited if I don’t find an alternative. But–after seeing something on Facebook about pizza, I found Foodie With Family’s recipe for pizza sauce–in the slow cooker, darnit! It’s pretty simple, too–you just need to stir it frequently.

The setup

Almost everything you need–I forgot the sugar.

I made sure to look for as many ingredients that were not GMO and in cans that did *not* have BPA in the liners. Cost a little bit more, but of course, there’s a payoff elsewhere–even if BF doesn’t see it that way. I’ll explain more about that in the post that I’m horribly late publishing.

Yes, it’s important.

You have to look to make sure there are no GMO ingredients.

Another thing you have to make sure of is the ingredient list–is there sugar? Soybean oil? What else did they put into the “tomato paste?” No, no, no–read that label. I have returned tomato products before that I found out too late had other ingredients in them.

So,  you open up some cans of tomato paste and tomato sauce, and dump them into the crock:

Only a can opener is required here.

Then add in some garlic:

The return of the garlic doo-dad!

It says minced, so I minced:

Garlic. Minced instantly.

It says one to four cloves, so I added four.

Anchovies.

Now, this may offend some of my more sensitive readers. I added the one filet of anchovy, and thankfully, BF was nowhere to be found. I found the tin in the back of the pantry, under something else. Miss Alice packed up everything so carefully, and I am still not unpacked. But I was glad to find this.

pizza sauce

Sssshhhh. . .don’t tell BF!

If you’ve never seen anchovies, well, this is what you get when you open the tin:

See how tiny? I only needed one filet.

So after separating one of these much-maligned fish pieces, I dumped the rest of it into a glass jar and stuck it in that secret drawer where I keep things I don’t want BF to know about.

pizza sauce

One filet.

Added it into the crock and that was it. Honestly, you won’t taste it, because it melts into the sauce and gives a subtle background flavor.

Now let’s add the rest, starting with olive oil:

pizza sauce

I used the EVOO since the recipe called for it.

The herbs, oregano, basil and parsley:

Pizza sauce pizza sauce pizza sauce

I had to go find those in the pantry boxes first. Then, the ingredient I almost abhor the most:

pizza sauce

Sugar.

Yes, sugar, but of course, a raw sugar:

Pizza Sauce

This sugar is unrefined, and not bleached like granular sugar

Tomatoes, especially canned, can be very acidic, and you don’t want the sauce to ruin pizza. The recipe calls for one tablespoon first, and then the second after cooking, but I added a tablespoon of SomerSweet at the end. I chickened out.

Once you’ve got all the ingredients together, whisk them together:

Pizza sauce

Until it looks like this:

Pizza sauce

Until it’s nice and smooth and all mixed.

Cook on Low, but stir every half hour or so, for 4 hours. I know, I know. . .but it’s not that much trouble. You don’t want it burning in the pot, do you?

When you’re done, it looks like this:

Pizza sauce

Pizza! Well, almost.

At this point, it’s up to you to see if you like the way the sauce tastes, or if you think it needs a bit more sweetening. I think it did, so of course, I added the. . .SomerSweet. BUT–I could have added another tablespoon of the turbinado sugar, or even a packet or two of saccharin.

I forgot to take a picture of it, but after it cools, mix in the cheese.

Now it’s time to freeze it for whenever you need it next:

pizza sauce

Pizza sauce for a long time!

I didn’t feel like looking for more of those glass containers. And I put the plastic wrap on it to make sure we didn’t have any leaks in the freezer.

You can click on the link or check out the Recipes page if you want to try this for yourself. And why wouldn’t you?

The Hot Mess: Waffle Brownie Edition

Wanna know what happens when I beg BF to let me try something at least once in the waffle maker? I finally tried making brownies from a mix in the waffle maker:

The setup

After spraying the waffle surfaces with. . .Pam. . .

I don’t like this stuff.

And heating up the Griddler:

One of my favorite kitchen toys

I mixed it all up:

And poured it onto the waffle plates:

I let it cook until it looked like it was done:

It’s done, right?

And attempted, using multiple spatula tools, to remove it from the waffle maker. This is what happened:

BF ate some of the brownies that came out edible, laughed at me a little, and made me promise never to attempt this again. I also added that I would only make brownie waffles using a recipe designed for the waffle maker. Agreed. And then, after it cooled, I washed it all up.

Lessons learned. One success and one flop.

Next post, which is dreadfully overdue, is a very serious subject, and I’m sorry I’m late with it. I need to re-read the book I want to tell you about and why you should read it. I hope next week. It ties in with this post as well as the last one, and you’ll see what I mean when I finish it.

Meantime, Happy Dining!