Here's the list they give: (on the WebMD site they also give you the clean 15)
- Apples
- Celery
- Strawberries
- Peaches
- Spinach
- Nectarines (imported)
- Grapes (imported)
- Sweet bell peppers
- Potatoes
- Blueberries (domestic)
- Lettuce
- Kale/collard greens
Monday, October 1, 2012
"Dirty Dozen" Link
http://www.webmd.com/food-recipes/news/20110613/apples-top-12-foods-with-most-pesticides
Here's the list they give: (on the WebMD site they also give you the clean 15)
Here's the list they give: (on the WebMD site they also give you the clean 15)
Give Your Produce a Bath!
Happy Monday Free-Eaters!
It was a busy last week for me, but I am ready to bring more interesting info to you all today!! As you know, Fall is upon us, and therefore the return of my Fall Favorite, the Honey Crisp Apple has occurred! Now, it isn't always easy to find Organic Honey Crisp, so I decided to try soaking them in apple cider vinegar to remove residual pesticides and toxins! It was amazing to see what seeped out of the apples after only 15 minutes in their kind of stinky bath! As a test I also soaked an organic Gala apple simultaneously. White residue was on the outside of the non-organic apples (which I happily scrubbed away) and my little organic gala showed no change whatsoever! Super neat to see!
So, to do this soak you add 1/4 cup of vinegar (I used gluten free apple cider vinegar that I had on hand) to a sink full of water and soak for at least 15 minutes. I would soak apples for longer seeing that they are subjected to the most pesticides and other harmful toxins and top the list of foods found with the most pesticides. I will attach a link that list the other "dirty dozen" foods. While I recommend still buying organic for the most sensitive of us Free-Eaters, this vinegar bath is a good trick to just clean produce in general. It removes harmful pesticides and dirt, but also, due to its acidic nature, kills a lot of bacteria that can be lurking on the outside of your produce in a safe to consume manner. A large number of people get sick from bacteria on the outside of produce that doesn't get rinsed throughly and can be transferred form slicing into fruits and veggies or consuming them with skin on. Remember, this vinegar bath will not help with GMO produce because its insecticidal and pesticidal nature is genetically embedded in the produce not sprayed on.
Hopefully, this simple method can help you all eat free of worry about germs! Keep eating freely and enjoy fruits and veggies freely ;)
More to Come,
Mary :)
It was a busy last week for me, but I am ready to bring more interesting info to you all today!! As you know, Fall is upon us, and therefore the return of my Fall Favorite, the Honey Crisp Apple has occurred! Now, it isn't always easy to find Organic Honey Crisp, so I decided to try soaking them in apple cider vinegar to remove residual pesticides and toxins! It was amazing to see what seeped out of the apples after only 15 minutes in their kind of stinky bath! As a test I also soaked an organic Gala apple simultaneously. White residue was on the outside of the non-organic apples (which I happily scrubbed away) and my little organic gala showed no change whatsoever! Super neat to see!
So, to do this soak you add 1/4 cup of vinegar (I used gluten free apple cider vinegar that I had on hand) to a sink full of water and soak for at least 15 minutes. I would soak apples for longer seeing that they are subjected to the most pesticides and other harmful toxins and top the list of foods found with the most pesticides. I will attach a link that list the other "dirty dozen" foods. While I recommend still buying organic for the most sensitive of us Free-Eaters, this vinegar bath is a good trick to just clean produce in general. It removes harmful pesticides and dirt, but also, due to its acidic nature, kills a lot of bacteria that can be lurking on the outside of your produce in a safe to consume manner. A large number of people get sick from bacteria on the outside of produce that doesn't get rinsed throughly and can be transferred form slicing into fruits and veggies or consuming them with skin on. Remember, this vinegar bath will not help with GMO produce because its insecticidal and pesticidal nature is genetically embedded in the produce not sprayed on.
Hopefully, this simple method can help you all eat free of worry about germs! Keep eating freely and enjoy fruits and veggies freely ;)
More to Come,
Mary :)
Sunday, September 9, 2012
Back to School!
A very long overdue "Hello!" to everyone,
I have some catching up to do! Sorry for such a long period between posts. The summer has now ended (even though where I live it's just now starting to get gross hot) and I am back to school. I am a college student taking way over full-time amount of units and my schedule can become pretty hectic. Therefore, I decided to make an essential Allergy-Free Back-to-School guide! Now some of the advice I am putting on the list sounds straight forward and pointless, but some people are new to the game of allergy-free eating and this list is for them especially. You never know what you forget to think about!
The Essential Allergy-free Back-to-school guide:
1. Have a Personal Medical ID bracelet, pendent, card in your wallet, you name it.
As long as your have something to alert emergency personnel that you have severe allergies in case of anaphylaxis! I had a whole blog on the importance of Medical Identification bracelets, but I forgot to mention it can be a necklace or even a card or luggage style tag on your backpack. A medical card and luggage style tag are especially helpful with younger Allergy-free eaters. Little ones (and big ones) can forget things in an emergency situation, even more so when the emergency involves them! This leads me to my next point...
2. Notify teachers/professors of your allergies.
I am 22 years old and I still notify each new professor at the beginning of semester that I have severe food allergies and Asthma that can require use of an Epi-pen. I let them know that I can inject myself unless I pass out or am unconscious, and I give them a run down of how to use the Epi-pen just in case I ever couldn't do it as a precaution. Always inform them to call 911 after any administration of an Epi-pen because they may not understand that it isn't a permanent solution and the reaction can happen again after the medicine wears off. I tell at least two of my peers too. This is just in case someone is absent during a class day if you have to have help, and at least you now have 3 people who can help you in an emergency. Most teachers at the elementary school level have some sort of first aid response training, but it is still best to discuss your child's allergies and emergency treatment plan. You never know what snacks are offered to your child at school and it's best that teachers know to not allow your child consume something without checking for allergens first. This ties together with point 3....
3. Allergy-Free lunches and snacks are a must have.
Especially in elementary school and preschool, you want to make sure to play an active roll in your child's lunch. Cafeteria food isn't going to be guaranteed safe, nor are class snacks; therefore, make a lunch everyday for your child and send him/her to snack day with a nice allergy-free snack to share! If your child's allergies are so severe, like nut allergies, that they can be triggered by simple exposure, then politely ask the teacher to notify other parents (either by a note or letter) not to send their children to school with snacks to share that have nuts or any severe allergens specific to your child. It sounds like asking a lot, but your child's life is more important than allowing Nutter Butters in the classroom. For college, I have to pack an array of snacks in my lunch for the longer days of classes. It isn't worth stressing about finding anything to eat on campus when you can bring an arsenal of safe snacks! I constantly keep non-perishable snacks in my backpack or purse, just in case I forget my lunch or snacks for the day. I am comforted by the idea of the Tasty brand Organic fruit snacks hiding in my bag at all times.
4. Make Shopping Lists.
I say this because it simply makes life easier for the busy college student or the parent of a chid with allergies. This point ties into the packing lunches and snacks that are allergy-free point, but it also helps to make sure dinner isn't a mystery during the busy weekdays. Planning your weekly meals is still a learning experience for me and my husband, but many websites offer meal calendar ideas or even a set meal schedule to make your life easier. A great resource for meal ideas is a quick look-over at Pinterest boards. I know that there are so many quick and simple recipes that can be found, and you can create your own meal planner and shopping list according to the recipes you find! Making meals that can create leftovers is a great way for college students to have lunch for the next day. I also recommend Vega nutritional shakes which make both a great on-the-go and satisfying breakfast or lunch. Vega is vegan and gluten-free and you an add anything to them to boost flavor and make them heartier. My favorite is the Vega One nutritional shakes in chocolate, to which I add a banana, frozen strawberries, unsweetened almond or soy milk, and a tablespoon of almond butter (or sunflower butter for those with nut allergies). In addition, the digestive enzymes in Vega also keep my belly happy and regulated.
5. Lastly, embrace the fact that you have to be careful with what you eat.
Don't be shy about your allergies around friends and peers. No matter what age, by being open and knowing what you can and can't eat keeps you in control of your health. Also, you never know if someone else has allergies too! You can eat lunches together or bring snacks to share! Don't think that having food allergies limits you. You can be an advocate of learning more about food allergies and sensitivities through your own personal experience!
Good Luck with the Fall Semester and back to school chaos! Have fun and be Free of worry and free of stress by being in control of what you eat! Below is the website for VEGA.
http://myvega.com/products
http://tastybrand.com/api/Index.cfm/cms.page/i/3857/Fruit-Snacks/
More to come,
Mary
I have some catching up to do! Sorry for such a long period between posts. The summer has now ended (even though where I live it's just now starting to get gross hot) and I am back to school. I am a college student taking way over full-time amount of units and my schedule can become pretty hectic. Therefore, I decided to make an essential Allergy-Free Back-to-School guide! Now some of the advice I am putting on the list sounds straight forward and pointless, but some people are new to the game of allergy-free eating and this list is for them especially. You never know what you forget to think about!
The Essential Allergy-free Back-to-school guide:
1. Have a Personal Medical ID bracelet, pendent, card in your wallet, you name it.
As long as your have something to alert emergency personnel that you have severe allergies in case of anaphylaxis! I had a whole blog on the importance of Medical Identification bracelets, but I forgot to mention it can be a necklace or even a card or luggage style tag on your backpack. A medical card and luggage style tag are especially helpful with younger Allergy-free eaters. Little ones (and big ones) can forget things in an emergency situation, even more so when the emergency involves them! This leads me to my next point...
2. Notify teachers/professors of your allergies.
I am 22 years old and I still notify each new professor at the beginning of semester that I have severe food allergies and Asthma that can require use of an Epi-pen. I let them know that I can inject myself unless I pass out or am unconscious, and I give them a run down of how to use the Epi-pen just in case I ever couldn't do it as a precaution. Always inform them to call 911 after any administration of an Epi-pen because they may not understand that it isn't a permanent solution and the reaction can happen again after the medicine wears off. I tell at least two of my peers too. This is just in case someone is absent during a class day if you have to have help, and at least you now have 3 people who can help you in an emergency. Most teachers at the elementary school level have some sort of first aid response training, but it is still best to discuss your child's allergies and emergency treatment plan. You never know what snacks are offered to your child at school and it's best that teachers know to not allow your child consume something without checking for allergens first. This ties together with point 3....
3. Allergy-Free lunches and snacks are a must have.
Especially in elementary school and preschool, you want to make sure to play an active roll in your child's lunch. Cafeteria food isn't going to be guaranteed safe, nor are class snacks; therefore, make a lunch everyday for your child and send him/her to snack day with a nice allergy-free snack to share! If your child's allergies are so severe, like nut allergies, that they can be triggered by simple exposure, then politely ask the teacher to notify other parents (either by a note or letter) not to send their children to school with snacks to share that have nuts or any severe allergens specific to your child. It sounds like asking a lot, but your child's life is more important than allowing Nutter Butters in the classroom. For college, I have to pack an array of snacks in my lunch for the longer days of classes. It isn't worth stressing about finding anything to eat on campus when you can bring an arsenal of safe snacks! I constantly keep non-perishable snacks in my backpack or purse, just in case I forget my lunch or snacks for the day. I am comforted by the idea of the Tasty brand Organic fruit snacks hiding in my bag at all times.
4. Make Shopping Lists.
I say this because it simply makes life easier for the busy college student or the parent of a chid with allergies. This point ties into the packing lunches and snacks that are allergy-free point, but it also helps to make sure dinner isn't a mystery during the busy weekdays. Planning your weekly meals is still a learning experience for me and my husband, but many websites offer meal calendar ideas or even a set meal schedule to make your life easier. A great resource for meal ideas is a quick look-over at Pinterest boards. I know that there are so many quick and simple recipes that can be found, and you can create your own meal planner and shopping list according to the recipes you find! Making meals that can create leftovers is a great way for college students to have lunch for the next day. I also recommend Vega nutritional shakes which make both a great on-the-go and satisfying breakfast or lunch. Vega is vegan and gluten-free and you an add anything to them to boost flavor and make them heartier. My favorite is the Vega One nutritional shakes in chocolate, to which I add a banana, frozen strawberries, unsweetened almond or soy milk, and a tablespoon of almond butter (or sunflower butter for those with nut allergies). In addition, the digestive enzymes in Vega also keep my belly happy and regulated.
5. Lastly, embrace the fact that you have to be careful with what you eat.
Don't be shy about your allergies around friends and peers. No matter what age, by being open and knowing what you can and can't eat keeps you in control of your health. Also, you never know if someone else has allergies too! You can eat lunches together or bring snacks to share! Don't think that having food allergies limits you. You can be an advocate of learning more about food allergies and sensitivities through your own personal experience!
Good Luck with the Fall Semester and back to school chaos! Have fun and be Free of worry and free of stress by being in control of what you eat! Below is the website for VEGA.
http://myvega.com/products
http://tastybrand.com/api/Index.cfm/cms.page/i/3857/Fruit-Snacks/
More to come,
Mary
Thursday, August 16, 2012
Check the sticker!!!
Good afternoon Free-eater!
It's been a long time since my last post and I am excited about this one today! A great friend of mine sent me a text about produce codes and it is great information! So, what does the sticker with the PLU number on your veggies and fruit mean? Let's get to know our PLU codes because they can tell you if something is organic, conventionally grown, or genetically modified.
It's been a long time since my last post and I am excited about this one today! A great friend of mine sent me a text about produce codes and it is great information! So, what does the sticker with the PLU number on your veggies and fruit mean? Let's get to know our PLU codes because they can tell you if something is organic, conventionally grown, or genetically modified.
- Let's start with Organic (my favorite code!): A 5 Digit code that starts with the number 9 means that the produce was Organically grown. (YAY!!!)
- Next, conventionally grown (yucky pesticides and toxins were used to grow these): A 4 Digit code that starts with either the number 3 or 4 indicates produce that was conventionally grown. (BOO!)
- Lastly, Genetically modified (my very least favorite): A 5 Digit code starting with the number 8 indicates a Genetically modified crop. This is a little harder to be aware of because PLU numbers are not required to indicate genetically modified, therefore they can label a genetically modified item as "conventionally grown".
To help you shop "Free" of GMOs, I am attaching a website that not only gives you more information on how to shop "Non-GMO", but it also gives you lists of products that are GMO-free! There is also an app from this website that you can download on to your IPhone! What a convenient way to double check while you are already shopping! The best way to avoid GMOs when you don't have a way to double check is to buy items that are "certified organic". Avoiding items that are the top genetically modified crops is also a good way to "Free" your shopping list from GMOs. This list includes: corn, soy, canola, cotton seed, sugar beets, zucchini, yellow squash, and papaya. Look for items that are "The Non-GMO Project" certified (pictured below). Silk milk is one of my favorite Non-GMO certified products! Please take a look at their website because some of the items you are already buying might be enrolled in their certification program and some of them may not!
I hope that this post helps clear up some confusion about produce PLU codes, but most of all I hope it gives you some resources to help you shop safely and "free" of nasty toxins and genetically modified foods. Shop smart and eat "Free"!
More to Come,
Mary :)
Sunday, August 5, 2012
Recipe for Corn-Free Baking Powder
Hey Free-Eaters!
I don't know about everyone else, but I find it difficult to find baking powder that doesn't contain corn starch! I know they make aluminum-free baking powder and non-GMO corn starch containing baking powder, but that doesn't help those with corn allergies. So, instead of having to search everywhere or order it online, I found a way to make it!
First, let me explain the difference between using baking powder and baking soda...
I don't know if very many people know that you cannot substitute baking soda for baking powder, but you can substitute baking powder for baking soda (I know I, myself, did not know this at first!!)!! I figured, that they both are leavening agents right?!? Yes, they are both leavening agents but the chemistry of how each one of interacts with the ingredients in the recipe you are using is different. Baking soda is just sodium bicarbonate nothing more, while baking powder is a combination of baking soda, cream of tartar, and corn starch. The cream of tartar acts as an acidifying agent to the baking soda, causing the reaction that releases the carbon dioxide gas bubbles in your baked item. This is what makes whatever you are baking rise. Some baking powders are single action, meaning after you mix it in you must bake the item right away, and some are double acting where it has a reaction of rising twice, once when mixed in and then the second time when it is heated. Therefore, you can use baking powder instead of baking soda in a recipe calling for baking soda because it simple aids in the action of rising, whereas, baking soda lacks the extra kick. My best example is this: you can use baking soda in a chocolate chip cookie recipe because cookies don't require a great deal of rising, but if you are making blueberry muffins, baking powder must be used to make them fluffy and not deflated.
Now, to make corn and aluminum free baking powder at home, you simply use baking soda and cream of tartar. The cream of tartar, as I stated before, is the acidifying agent; it comes from the fermentation process in winemaking. Combine 1 teaspoon of baking soda with 2 teaspoons of cream of tartar. If you aren't going to use this right away then add a 1 teaspoon of tapioca starch as a drying agent to keep out any moisture. This altogether makes 1 tablespoon of baking powder (or 4 teaspoons). Once you mix your baking powder with your wet ingredients you must bake the item soon after because the reaction that produces carbon dioxide gas begins when the combined baking soda and cream of tartar are moistened. In addition to this, make sure all your dry ingredients are mixed throughly with the baking powder before you add the wet ingredients.
Keep on "Free"ing up your baking!
More to come,
Mary
Bobs Red Mill 19580 Baking Soda Gluten Free
I don't know about everyone else, but I find it difficult to find baking powder that doesn't contain corn starch! I know they make aluminum-free baking powder and non-GMO corn starch containing baking powder, but that doesn't help those with corn allergies. So, instead of having to search everywhere or order it online, I found a way to make it!
First, let me explain the difference between using baking powder and baking soda...
I don't know if very many people know that you cannot substitute baking soda for baking powder, but you can substitute baking powder for baking soda (I know I, myself, did not know this at first!!)!! I figured, that they both are leavening agents right?!? Yes, they are both leavening agents but the chemistry of how each one of interacts with the ingredients in the recipe you are using is different. Baking soda is just sodium bicarbonate nothing more, while baking powder is a combination of baking soda, cream of tartar, and corn starch. The cream of tartar acts as an acidifying agent to the baking soda, causing the reaction that releases the carbon dioxide gas bubbles in your baked item. This is what makes whatever you are baking rise. Some baking powders are single action, meaning after you mix it in you must bake the item right away, and some are double acting where it has a reaction of rising twice, once when mixed in and then the second time when it is heated. Therefore, you can use baking powder instead of baking soda in a recipe calling for baking soda because it simple aids in the action of rising, whereas, baking soda lacks the extra kick. My best example is this: you can use baking soda in a chocolate chip cookie recipe because cookies don't require a great deal of rising, but if you are making blueberry muffins, baking powder must be used to make them fluffy and not deflated.
Now, to make corn and aluminum free baking powder at home, you simply use baking soda and cream of tartar. The cream of tartar, as I stated before, is the acidifying agent; it comes from the fermentation process in winemaking. Combine 1 teaspoon of baking soda with 2 teaspoons of cream of tartar. If you aren't going to use this right away then add a 1 teaspoon of tapioca starch as a drying agent to keep out any moisture. This altogether makes 1 tablespoon of baking powder (or 4 teaspoons). Once you mix your baking powder with your wet ingredients you must bake the item soon after because the reaction that produces carbon dioxide gas begins when the combined baking soda and cream of tartar are moistened. In addition to this, make sure all your dry ingredients are mixed throughly with the baking powder before you add the wet ingredients.
Keep on "Free"ing up your baking!
More to come,
Mary
Bobs Red Mill 19580 Baking Soda Gluten Free
Saturday, July 28, 2012
Peachy-Keen
During the summer I make peach cobbler because it's my husband's favorite and it's when peaches are super delicious and in season. Today I made a fresh Gluten Free Peach Cobbler and I thought I would share my recipe with you all! This is a recipe originally given to me by my Oma (Grandma). I have tweaked it quite a bit but it still makes a delicious cobbler like hers!
Oma's Peach Cobbler
(Gluten Free Mary Version)
Ingredients:
3 cups Peaches (about 5-6 whole peaches cut up)
1 cup of sugar (half of it for the crust and the other half for the peaches)
1 Tbsp cinnamon
4oz. cream cheese (for dairy free use something like Tofutti...this is not a corn free brand though! I use regular organic cream cheese)
1/2 cup of All-puroose Gluten Free Flour (I use Bob's Redmill)
1/4 tsp baking soda (make sure no corn starch added for corn allergic)
1/4 tsp Xanthan Gum (Also a Bob's Product)
1 stick butter/margarine (something that's a buttery spread dairy-free is fine, just not shortening)
1 egg
1 tsp vanilla
Directions:
Preheat the oven at 350 degrees Fahrenheit. For this cobbler you can use a pie dish or even a square eight inch dish. Just as long as you have about eight inches to work with! Dice peaches up and place in dish. Combine 1/2 cup of sugar and 1 Tbsp of cinnamon, our over peaches and mix together with a spoon. Set this aside for now. In a small bowl, combine flour, baking soda, and Xanthan Gum. The dry ingredient will be combined with the wet ingredients. In a larger mixing bowl, cream the cream cheese, butter/margarine, vanilla extract, and egg. Cream into a smooth mixture, then add the dry ingredients and mix. Pour this batter over the peaches and cover evenly. Don't worry if there are some peaches peaking through because the batter will rise and cover the peaches while baking. Bake at 350 degrees Fahrenheit for 35-40 min, or until top and edges are a golden brown.
Enjoy this delicious recipe. If it doesn't come out beautiful remember that it takes awhile to get the hang of Gluten Free baking. Also, cobbler isn't perfect, it is meant to be scooped up not sliced so it can be messy :) Try topping it off with dairy free Truwhip! So YUMMY!
More to Come,
Mary :)
Bobs Red Mill 19549 Baking Flour Gluten Free
Enjoy this delicious recipe. If it doesn't come out beautiful remember that it takes awhile to get the hang of Gluten Free baking. Also, cobbler isn't perfect, it is meant to be scooped up not sliced so it can be messy :) Try topping it off with dairy free Truwhip! So YUMMY!
More to Come,
Mary :)
Bobs Red Mill 19549 Baking Flour Gluten Free
Wednesday, July 25, 2012
Chi-chi-chi-chia!!!!
Hello "Free" readers,
In one of my prior posts I attached a link about how to use chia gel as a substitute for eggs in baked goods. I am not allergic to eggs, but very many people are; therefore, I decided to experiment and see how it worked out. I made Pumpkin Apple Muffins and a Pumpkin Apple loaf:) Now, I have never baked using any egg substitute so I was kind of worried at first. They both came out chewy and and moist! They weren't perfect but at least they tasted yummy! I will definitely be experimenting more with chia in the near future.
Here is some advice for baking using Chia Gel as a substitute for eggs:
1. When you make the gel you end up using everything after the seeds gel up, including the seeds. The seeds are apart of the gel, and there is no way around that. It gives your baked item a little toasted, nutty flavor though and goes well with flavors like cinnamon, nutmeg, and apple (it actually brings out these flavors). I used 1/4 of Chia Seeds with 1 cup of water to substitute around 2-3 eggs.
2. If you don't like a chewy consistency, I don't recommend this as your egg substitute. I believe it is great for brownies chewy cookies though!!
3. Your bake times might be a little longer. I haven't figured it out just yet, but I think that because of all the moisture the seeds hold, the chia gel takes a little bit of time to bake.
Chia seeds are a great way of getting your Omega 3's and Fiber! You can not only make the gel, but raw chia is a great addition to give your food a crunch with a mild, nutty flavor. You can put it in yogurt, on salads, and of course in baked goods! What a great thing for those with nut allergies!
Now, that I am working with egg substitutes I am going to research other alternatives! I am going to see which ones work best and in what way. I think the next egg substitute I will research and try is chickpeas.
There will definitely be
More to come,
Mary
In one of my prior posts I attached a link about how to use chia gel as a substitute for eggs in baked goods. I am not allergic to eggs, but very many people are; therefore, I decided to experiment and see how it worked out. I made Pumpkin Apple Muffins and a Pumpkin Apple loaf:) Now, I have never baked using any egg substitute so I was kind of worried at first. They both came out chewy and and moist! They weren't perfect but at least they tasted yummy! I will definitely be experimenting more with chia in the near future.
Here is some advice for baking using Chia Gel as a substitute for eggs:
1. When you make the gel you end up using everything after the seeds gel up, including the seeds. The seeds are apart of the gel, and there is no way around that. It gives your baked item a little toasted, nutty flavor though and goes well with flavors like cinnamon, nutmeg, and apple (it actually brings out these flavors). I used 1/4 of Chia Seeds with 1 cup of water to substitute around 2-3 eggs.
2. If you don't like a chewy consistency, I don't recommend this as your egg substitute. I believe it is great for brownies chewy cookies though!!
3. Your bake times might be a little longer. I haven't figured it out just yet, but I think that because of all the moisture the seeds hold, the chia gel takes a little bit of time to bake.
Chia seeds are a great way of getting your Omega 3's and Fiber! You can not only make the gel, but raw chia is a great addition to give your food a crunch with a mild, nutty flavor. You can put it in yogurt, on salads, and of course in baked goods! What a great thing for those with nut allergies!
Now, that I am working with egg substitutes I am going to research other alternatives! I am going to see which ones work best and in what way. I think the next egg substitute I will research and try is chickpeas.
There will definitely be
More to come,
Mary
Sunday, July 22, 2012
When your first word is "itchy!"
Good Morning "Free" Eaters!
Since yesterday I have been developing hives and I thought how appropriate to give some information about hives and other allergy-related skin issues. So, let's start with hives or Urticaria. Hives, according to WebMD, "is an outbreak of swollen, pale red bumps or plaques (wheals) on the skin that appear suddenly -- either as a result of the body's adverse reaction to certain allergens, or for unknown reasons." Emotion stress, anxiety, and even embarrassment can cause what is sometimes referred to as "emotional" hives. Yet, there are times when people experience hives for unknown reasons, and that is referred to as "idiopathic" hives. It is very stressful dealing with hives because it can cause itching, stinging, even burning of the skin and not to mention the rash itself. If you think you have hives, then it is best to see your doctor since hives often reoccur. Removing the trigger and use of prescribed antihistamines is usually the best treatment to prevent hives from reoccurring.
http://www.webmd.com/skin-problems-and-treatments/guide/hives-urticaria-angioedema
Next, let's talk about eczema. I have eczema and it runs in my family. Doctors don't know what causes eczema but they do believe it is genetic and people with a family history of eczema, asthma, and seasonal allergies are more genetically predisposed to eczema. According to the U.S. National Library of Medicine, eczema (or atopic dermatitis) is,"...due to a hypersensitivity reaction (similar to an allergy) in the skin, which leads to long-term swelling and redness (inflammation) of the skin." It is not caused by allergies, but it can be triggered and made worse by certain things such as allergies to pollen, dust mites, mold, or animals. It also can be flared up by being exposed to: emotional stress, fragrances or dyes in soaps and lotions, temperature and seasonal changes, and contact with irritating substances like chemicals in house cleaners. Itching is the worst part to deal with because some people, like me, itch constantly and can't stop scratching at times. I swear my first word was "itchy" as a small child. It's never good to scratch because it just tears the skin open causing bleeding and this can lead to infection. Yet, the hardest part for me growing up with eczema was dealing with the rashes all over. People stared at them and asked if it was contagious or just made mean remarks that made me self conscience and emotionally distressed (which didn't help with my eczema at all). I felt like I was so different and a freak because no one else at school had nasty patches of red, even scabbed, skin all over their legs and arms. It's hard being a little kid having to deal with all that. My best advice is to make sure your child understands that they can't help having eczema, that it is NOT contagious, and that real friends will not make fun of someone with a health problem.
http://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0001856/
Lastly, I'm gonna talk about allergic contact dermatitis. This is an allergic reaction that occurs when your skin comes into contact with the allergen. Some allergens include: Poison Ivy/Oak, Latex/rubber, metals such as nickel, adhesives, fragrances, topical antibiotics, and fabrics. Reactions can be immediate or delayed occurring 24 hours after exposure. The rash that often occurs is red, streaky or patchy and occurs where the allergen came into contact with the skin. It's important to keep your exposure to the allergen limited to none. Also, if you have a allergy to latex, rubber, or adhesives make sure you make that known whenever getting examined by a physician, hospitalized, or getting lab work performed. There are alternatives to latex gloves and plastic tapes and they can be used so that you don't react. I can't have plastic tape when getting my blood drawn or having an IV put in and I also react to latex gloves and bandages; therefore, I have a medical history sheet in my wallet stating medication allergies, food allergies, and contact allergies. My advice is for everyone to carry a medical history paper or card in their wallet so if you are unable to inform the doctor or EMT of your history, they have a resource. Everyone always jokes that mine is a page long, but whenever I go to a new doctor or the ER, I am prepared and the nurses and doctors always appreciate it ;)
http://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0001872/
A lot of people are embarrassed by skin problems. Even, being older now I still feel self conscience. Just know that you are not the only one out there dealing with it and that your body can't help it. What comforts me the most is when I can correct someone who thinks they know what my eczema is and tell them that I can't help it. People are insensitive and uniformed and sometimes we just have to remember that if we inform someone and they still remain insensitive, then obviously their opinion doesn't matter. I pray that not every little kid has to come home crying because of being made fun of for health problems but I'm afraid that still happens. Just let your little one know that just because they are different doesn't make them any less special and teach them about their condition. Knowledge is the best way to overcome it. Keeping ourselves, our children, and everyone around us informed helps keep a lot of misunderstanding from occurring.
Stay informed, teach others, and walk "free".
More to come,
Mary
Since yesterday I have been developing hives and I thought how appropriate to give some information about hives and other allergy-related skin issues. So, let's start with hives or Urticaria. Hives, according to WebMD, "is an outbreak of swollen, pale red bumps or plaques (wheals) on the skin that appear suddenly -- either as a result of the body's adverse reaction to certain allergens, or for unknown reasons." Emotion stress, anxiety, and even embarrassment can cause what is sometimes referred to as "emotional" hives. Yet, there are times when people experience hives for unknown reasons, and that is referred to as "idiopathic" hives. It is very stressful dealing with hives because it can cause itching, stinging, even burning of the skin and not to mention the rash itself. If you think you have hives, then it is best to see your doctor since hives often reoccur. Removing the trigger and use of prescribed antihistamines is usually the best treatment to prevent hives from reoccurring.
http://www.webmd.com/skin-problems-and-treatments/guide/hives-urticaria-angioedema
Next, let's talk about eczema. I have eczema and it runs in my family. Doctors don't know what causes eczema but they do believe it is genetic and people with a family history of eczema, asthma, and seasonal allergies are more genetically predisposed to eczema. According to the U.S. National Library of Medicine, eczema (or atopic dermatitis) is,"...due to a hypersensitivity reaction (similar to an allergy) in the skin, which leads to long-term swelling and redness (inflammation) of the skin." It is not caused by allergies, but it can be triggered and made worse by certain things such as allergies to pollen, dust mites, mold, or animals. It also can be flared up by being exposed to: emotional stress, fragrances or dyes in soaps and lotions, temperature and seasonal changes, and contact with irritating substances like chemicals in house cleaners. Itching is the worst part to deal with because some people, like me, itch constantly and can't stop scratching at times. I swear my first word was "itchy" as a small child. It's never good to scratch because it just tears the skin open causing bleeding and this can lead to infection. Yet, the hardest part for me growing up with eczema was dealing with the rashes all over. People stared at them and asked if it was contagious or just made mean remarks that made me self conscience and emotionally distressed (which didn't help with my eczema at all). I felt like I was so different and a freak because no one else at school had nasty patches of red, even scabbed, skin all over their legs and arms. It's hard being a little kid having to deal with all that. My best advice is to make sure your child understands that they can't help having eczema, that it is NOT contagious, and that real friends will not make fun of someone with a health problem.
http://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0001856/
Lastly, I'm gonna talk about allergic contact dermatitis. This is an allergic reaction that occurs when your skin comes into contact with the allergen. Some allergens include: Poison Ivy/Oak, Latex/rubber, metals such as nickel, adhesives, fragrances, topical antibiotics, and fabrics. Reactions can be immediate or delayed occurring 24 hours after exposure. The rash that often occurs is red, streaky or patchy and occurs where the allergen came into contact with the skin. It's important to keep your exposure to the allergen limited to none. Also, if you have a allergy to latex, rubber, or adhesives make sure you make that known whenever getting examined by a physician, hospitalized, or getting lab work performed. There are alternatives to latex gloves and plastic tapes and they can be used so that you don't react. I can't have plastic tape when getting my blood drawn or having an IV put in and I also react to latex gloves and bandages; therefore, I have a medical history sheet in my wallet stating medication allergies, food allergies, and contact allergies. My advice is for everyone to carry a medical history paper or card in their wallet so if you are unable to inform the doctor or EMT of your history, they have a resource. Everyone always jokes that mine is a page long, but whenever I go to a new doctor or the ER, I am prepared and the nurses and doctors always appreciate it ;)
http://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0001872/
A lot of people are embarrassed by skin problems. Even, being older now I still feel self conscience. Just know that you are not the only one out there dealing with it and that your body can't help it. What comforts me the most is when I can correct someone who thinks they know what my eczema is and tell them that I can't help it. People are insensitive and uniformed and sometimes we just have to remember that if we inform someone and they still remain insensitive, then obviously their opinion doesn't matter. I pray that not every little kid has to come home crying because of being made fun of for health problems but I'm afraid that still happens. Just let your little one know that just because they are different doesn't make them any less special and teach them about their condition. Knowledge is the best way to overcome it. Keeping ourselves, our children, and everyone around us informed helps keep a lot of misunderstanding from occurring.
Stay informed, teach others, and walk "free".
More to come,
Mary
Thursday, July 19, 2012
Identify yourself!
Hey everyone!
This is a quick post today, busy day ahead! Piece of advice for everyone with food allergies (especially ones so severe you carry an Epi-pen): Get a Medical ID Bracelet. Have one made with information about your allergies and, if you can, that you carry an Epi-pen. The truth is that it can be the difference between life and death. If you are out by yourself or with people unfamiliar with your allergies and medical concerns, then at least you have the added security that those people or paramedics know somewhat of your medical history and can help you. My favorite site for medical ID bracelets:
http://www.laurenshope.com/
They not only have everything you need with such an extensive collection, but they carry cute and cool options! I wear my medical bracelet everyday and I am a very satisfied customer. Not only do I get compliments on my bracelet but the medical alert is visible and known after a quick look. I feel secure and safe! Talk to you all later!
Wear your Medical bracelets "free"ly!!
More to come,
Mary
Also, you can follow me on twitter where I post links. My twitter is @haveamaryday!
This is a quick post today, busy day ahead! Piece of advice for everyone with food allergies (especially ones so severe you carry an Epi-pen): Get a Medical ID Bracelet. Have one made with information about your allergies and, if you can, that you carry an Epi-pen. The truth is that it can be the difference between life and death. If you are out by yourself or with people unfamiliar with your allergies and medical concerns, then at least you have the added security that those people or paramedics know somewhat of your medical history and can help you. My favorite site for medical ID bracelets:
http://www.laurenshope.com/
They not only have everything you need with such an extensive collection, but they carry cute and cool options! I wear my medical bracelet everyday and I am a very satisfied customer. Not only do I get compliments on my bracelet but the medical alert is visible and known after a quick look. I feel secure and safe! Talk to you all later!
Wear your Medical bracelets "free"ly!!
More to come,
Mary
Also, you can follow me on twitter where I post links. My twitter is @haveamaryday!
Monday, July 16, 2012
This may sound corny...
Let's talk about an ugly truth today....corn is in almost everything nowadays...and I mean EVERYTHING! Powdered sugar, Ice cream, salad dressing, even lotion and sunscreen contain corn! The list goes on and on. Why do do many things contain corn or corn derivatives? Why is corn becoming a prevalent allergy/sensitivity all the sudden? Food companies choose to use High Fructose Corn syrup to sweeten their products over regular sugar. Why is that? Well, simply put, HFCS is much cheaper than cane sugar. I'm thinking that it's no coincidence that as soon as awareness of high fructose corn syrup and the argument against it arose, so did the argument that it is 'natural' and 'there is no difference between corn sugar and cane sugar.' I don't know if everyone has seen those commercials advocating the use of "corn sugar". There's a dad walking through a corn field with his little girl talking about how it isn't bad, a mother walking through a corn field going toward her family saying there's no difference between corn sugar and cane sugar, and the older commercials where a couple is on a picnic and the cute girlfriend says that it's okay to eat the corn syrup filled popsicle because it's "natural". Every time we see those commercials my husband gets upset and yell, "Well, my wife's body sure can tell the difference!" My corn allergy like to cause swelling and sometimes gets to the point of anaphylaxis, so those sweet little "corny" commercials kind of piss him off. Anyway, corn seems to somehow weasel it's way into everything and it's creating health issues that are serious.
Corn wasn't always a problem, not until we humans decided to genetically modify it. It's not the only crop we decided to genetically modify, but it is a leading one that we consume today. Let's start off with our buzz word of the day: genetically modified. Sounds like a crazy Sci-Fi plot where aliens are trying to turn humans into creatures from another planet, but it's not. Instead, it is very real and it is used to describe how we enlist genetic engineering to produce crops (our example: corn) that come out with the most desirable traits. These traits can be anything from higher nutritional content to built-in pesticidal defenses. According to the USDA, by 2011, 88% of all corn crops planted were "genetically engineered". These crops were modified to insect resistant or herbicide tolerant. I know that genetic engineering is supposed to help keep the food supply going and supposedly keep world hunger at bay, but, as stated by ScientificAmerican, "According to the U.S. Department of Agriculture’s Food Loss Project, we throw away more than 25 percent—some 25.9 million tons—of all the food we produce for domestic sale and consumption." That's food wasted in JUST the United States! We are wasting so much food that we have resulted to genetic engineering to create crops that produce more, resist pests, resist droughts, and have more nutritional value. What does it give us in the end? More than enough? What's the cost of MORE than ENOUGH?
We can go over facts and figures all day, but the cost that I am talking about is the nation's health. Is it really worth children developing allergies, sensitivities, or any complications that are the direct result of us trying to change food? Our bodies cannot adapt to the sudden genetic changes that we are forcing upon crops. The ingredient label should not be filled with corn syrup, corn-derivaives, or anything redesigned to be a more abundant (and cheaper) alternative. Creating a crop to resist pesticides, in order to allow more pesticide use, creates a market where food is filled with residual toxins. Our bodies therefore create an unusual and improper immune response to combat these toxins. This leads to reactions whenever the substance is ingested or the person is exposed. Any reaction can occur from being exposed over and over again and your body decides the substance is a threat to it. Reactions vary from person to person: a mild irritation, itching/rash, swelling of face/tongue, stomach upset, and even anaphylaxis. Not everyone has such a heighten sensitivity, yet after prolonged exposure an allergy can develop. I'm not sure what triggered the sudden onset of my food allergies, but I'm pretty sure that they had been developing for many years prior. In my opinion, all the scientific research put into creating a better crop should be spent on preserving what we already have.
I'm not trying to scare everyone into thinking they are going to develop severe allergies all the sudden, but I am trying to raise an awareness. We shouldn't be putting poisons and toxin into our body, and our nation shouldn't allow this to be such an easy thing to do. We wonder how so many health problems are more prevalent now than ever, yet we really should look at how we use (or abuse) our resources. Pollution, soil degradation, poor air quality are all a result of our abuse and need for MORE. Everything we already have naturally should be treated as a precious resource; it shouldn't become precious only after we so desperately need it.
We deserve better. Our attitude toward food should be, "Quality over Quantity." I want my future children to have high quality food that is pesticide-free and not genetically modified, so that they don't have to worry about food allergies, asthma, eczema, or any sensitivities. I can't prevent genetic traits from being passed on to my children, but I can prevent them from developing health problems as a result of unhealthy eating of genetically changed food. The cost of MORE is not worth my health or anyone else's health.
Let's be "free' by sticking to ENOUGH. Let's eat free! No pesticides, GMOs, or preservatives.
More to come,
Mary
Here are some web resources:
http://www.csa.com/discoveryguides/gmfood/overview.php/
http://www.endhunger.org/food_waste.htm
http://www.epa.gov/osw/conserve/materials/organics/food/fd-basic.htm
http://www.livestrong.com/corn-allergies/
Corn wasn't always a problem, not until we humans decided to genetically modify it. It's not the only crop we decided to genetically modify, but it is a leading one that we consume today. Let's start off with our buzz word of the day: genetically modified. Sounds like a crazy Sci-Fi plot where aliens are trying to turn humans into creatures from another planet, but it's not. Instead, it is very real and it is used to describe how we enlist genetic engineering to produce crops (our example: corn) that come out with the most desirable traits. These traits can be anything from higher nutritional content to built-in pesticidal defenses. According to the USDA, by 2011, 88% of all corn crops planted were "genetically engineered". These crops were modified to insect resistant or herbicide tolerant. I know that genetic engineering is supposed to help keep the food supply going and supposedly keep world hunger at bay, but, as stated by ScientificAmerican, "According to the U.S. Department of Agriculture’s Food Loss Project, we throw away more than 25 percent—some 25.9 million tons—of all the food we produce for domestic sale and consumption." That's food wasted in JUST the United States! We are wasting so much food that we have resulted to genetic engineering to create crops that produce more, resist pests, resist droughts, and have more nutritional value. What does it give us in the end? More than enough? What's the cost of MORE than ENOUGH?
We can go over facts and figures all day, but the cost that I am talking about is the nation's health. Is it really worth children developing allergies, sensitivities, or any complications that are the direct result of us trying to change food? Our bodies cannot adapt to the sudden genetic changes that we are forcing upon crops. The ingredient label should not be filled with corn syrup, corn-derivaives, or anything redesigned to be a more abundant (and cheaper) alternative. Creating a crop to resist pesticides, in order to allow more pesticide use, creates a market where food is filled with residual toxins. Our bodies therefore create an unusual and improper immune response to combat these toxins. This leads to reactions whenever the substance is ingested or the person is exposed. Any reaction can occur from being exposed over and over again and your body decides the substance is a threat to it. Reactions vary from person to person: a mild irritation, itching/rash, swelling of face/tongue, stomach upset, and even anaphylaxis. Not everyone has such a heighten sensitivity, yet after prolonged exposure an allergy can develop. I'm not sure what triggered the sudden onset of my food allergies, but I'm pretty sure that they had been developing for many years prior. In my opinion, all the scientific research put into creating a better crop should be spent on preserving what we already have.
I'm not trying to scare everyone into thinking they are going to develop severe allergies all the sudden, but I am trying to raise an awareness. We shouldn't be putting poisons and toxin into our body, and our nation shouldn't allow this to be such an easy thing to do. We wonder how so many health problems are more prevalent now than ever, yet we really should look at how we use (or abuse) our resources. Pollution, soil degradation, poor air quality are all a result of our abuse and need for MORE. Everything we already have naturally should be treated as a precious resource; it shouldn't become precious only after we so desperately need it.
We deserve better. Our attitude toward food should be, "Quality over Quantity." I want my future children to have high quality food that is pesticide-free and not genetically modified, so that they don't have to worry about food allergies, asthma, eczema, or any sensitivities. I can't prevent genetic traits from being passed on to my children, but I can prevent them from developing health problems as a result of unhealthy eating of genetically changed food. The cost of MORE is not worth my health or anyone else's health.
Let's be "free' by sticking to ENOUGH. Let's eat free! No pesticides, GMOs, or preservatives.
More to come,
Mary
Here are some web resources:
http://www.csa.com/discoveryguides/gmfood/overview.php/
http://www.endhunger.org/food_waste.htm
http://www.epa.gov/osw/conserve/materials/organics/food/fd-basic.htm
http://www.livestrong.com/corn-allergies/
Saturday, July 14, 2012
Recipe: Easy peanut butter cookies
This is an easy recipe my friend taught me the last time we baked together. It's so simple and so delicious! For those of your with peanut allergies, try substituting sunflower seed butter. I am still working with egg substitutes and haven't really gotten it down yet, but I read that chia gel works great to substitute for eggs and it is full of Omega-3 and Omega-6! I will attach a link about chia seeds.
Easy Peanut Butter cookies
Ingredients:
1-cup peanut butter
1-cup sugar
1-egg
preheat the oven at 350 degrees Fahrenheit. Mix all three ingredients together. Line a baking sheet with parchment paper. (parchment paper is great for all gluten free cookie baking) Roll a rounded spoonful of dough in some sugar, then slightly flatten with a fork creating a cross-hatched design. Bake 10-12 minutes, or until the edges of the cookies lightly brown. Makes about a dozen cookies. My nephew and I like to roll a chocolate in the middle of each cookie and create our special "peanut butter surprise cookies"!
Here's the link for an egg substitute in any of your baking. I haven't tried it with this recipe yet. I will try it out in the near future and let you all know! Basically, 4 tablespoons of chia gel equal 1 egg.
Hope you all enjoy the recipe! Stay "free" my friends ;)
More to come,
Mary
Wednesday, July 11, 2012
Eat "Free" of Fear
Good Morning "Free" eaters!
It's been a few days since my last post. Sorry for the delay! I want to give all my readers some resources for companies that are dedicated to making food options for those with food allergies and sensitivities. I hope that making my posts a resource to more resources will be helpful and make the search for "free" food a little less stressful (and more exciting)! It's very scary (especially for those new to "free" diets) for us to eat. Not knowing what's in your food and not being able to trust those who prepare your food is our biggest fears. I want you all to be able to not only eat "Free" of allergens and irritants, but also to eat "Free" of Fear!
So, my first resource is Bob's Red Mill Natural Foods! Bob's is an excellent source of healthy food options, but most of all, Gluten-free options. Everything from cake mixes (I highly recommend the GF chocolate cake mix) to basic ingredients that you need for your everyday cooking and baking! Not only does he offer amazing and trustworthy products, but he offers incredible resources (Bob has his own blog!) and on all the packages he lets you know how to use the product. On top of it all, his website offers incredible recipes!! You all gotta try making his Gluten Free Chocolate Chip cookie recipe (I substitute half or all the sugar for agave syrup)...So YUMMY! Anyways, Bob's is dedicated to their customers and their health needs and I have no fear of gluten contamination whatsoever. In addition, the products, including those that aren't gluten free, are a healthier, preservative-free, and tastier option for everyone! It's all quality product that your body will love and feel the difference too! Also, on his website is a link to gluten free registry. I will include the link here because it is a great tool to look up gluten free restaurants, bakeries, and businesses. It gives you links to places, addresses, and contact info. Look out for those that aren't fully dedicated to keeping cross-contamination from happening though, because those with extra sensitive systems will not benefit from eating at those places. He also has many links to different organizations and information about Celiac disease, Gluten Intolerance, and Autism. This is a company dedicated to its customers.
http://www.bobsredmill.com/
http://www.glutenfreeregistry.com/index.jsp
The next resource I highly recommend is 1-2-3 Gluten Free, Inc. Their products are not only Gluten-free certified, Kosher, and GMO free BUT ALSO free of gluten, wheat, dairy, casein, eggs, peanuts, tree nuts, and soy. In addition, most of their products are corn free, with the exception of their corn bread ;) Their products are so easy to use and you can add whatever you like to their mixes to make dozens of different baked goods, including your own creations! I use 'Sweet Goodness Pan Bar" mix to make apple pumpkin cupcakes! This is the perfect start for people new to allergy free baking. The mixes are easy to use and the recipes included on the packaging and online are easy to follow and require minimal ingredients to add. So, check out their online store and website!
http://www.123glutenfree.com/Page_1.html
My last resource is Swanson Health products. This website is amazing because it offers all sorts of dietary options including: vegan, vegetarian, gluten free, organic, and kosher product. It also sells food product like Bob's Red mill and all other options for gluten free. It is a good resource to find other healthy products for everyone trying to "free" up their lifestyle. You can type in what you want, like 'supplements for healthy joints' or 'gluten free crackers' , and it will show you all sorts of products. I like to use this site to cross-examine products too and find what is honestly going to be a good option for me. It's great because if I want to know the ingredients of the product I'm looking at, it gives a list of ingredients. There is so much out there that you need to check everything.
http://www.swansonvitamins.com/
(Always check with your doctor before taking any supplements and vitamins. I believe this is an important advisory because their are a lot of natural ingredients that interact with medications that we already take. Sometimes they even make things worse by preventing another medication we already take from working or even cause it to create nasty side effects. Please do your research and ask your doctor questions before taking anything new.)
Here are resources for more information about drug interactions and herb and vitamin interactions:
http://www.fda.gov/drugs/resourcesforyou/ucm163354.htm
http://www.fda.gov/Drugs/ResourcesForYou/Consumers/default.htm
http://www.emedicinehealth.com/drug-multivitamin/article_em.htm
http://ods.od.nih.gov/factsheets/list-all/
I hope these are helpful resources for those new to eating "free". If there are any questions about recipes, other resources, and even places to shop, feel free to email me or post a comment! Eating healthier and "free" of nasty GMOs, preservatives, allergens, pesticides and toxins, and irritants is my goal and I want to support all those with the same goal!
Let's eat "free" of fear!!
More to Come!
Mary :)
It's been a few days since my last post. Sorry for the delay! I want to give all my readers some resources for companies that are dedicated to making food options for those with food allergies and sensitivities. I hope that making my posts a resource to more resources will be helpful and make the search for "free" food a little less stressful (and more exciting)! It's very scary (especially for those new to "free" diets) for us to eat. Not knowing what's in your food and not being able to trust those who prepare your food is our biggest fears. I want you all to be able to not only eat "Free" of allergens and irritants, but also to eat "Free" of Fear!
So, my first resource is Bob's Red Mill Natural Foods! Bob's is an excellent source of healthy food options, but most of all, Gluten-free options. Everything from cake mixes (I highly recommend the GF chocolate cake mix) to basic ingredients that you need for your everyday cooking and baking! Not only does he offer amazing and trustworthy products, but he offers incredible resources (Bob has his own blog!) and on all the packages he lets you know how to use the product. On top of it all, his website offers incredible recipes!! You all gotta try making his Gluten Free Chocolate Chip cookie recipe (I substitute half or all the sugar for agave syrup)...So YUMMY! Anyways, Bob's is dedicated to their customers and their health needs and I have no fear of gluten contamination whatsoever. In addition, the products, including those that aren't gluten free, are a healthier, preservative-free, and tastier option for everyone! It's all quality product that your body will love and feel the difference too! Also, on his website is a link to gluten free registry. I will include the link here because it is a great tool to look up gluten free restaurants, bakeries, and businesses. It gives you links to places, addresses, and contact info. Look out for those that aren't fully dedicated to keeping cross-contamination from happening though, because those with extra sensitive systems will not benefit from eating at those places. He also has many links to different organizations and information about Celiac disease, Gluten Intolerance, and Autism. This is a company dedicated to its customers.
http://www.bobsredmill.com/
http://www.glutenfreeregistry.com/index.jsp
The next resource I highly recommend is 1-2-3 Gluten Free, Inc. Their products are not only Gluten-free certified, Kosher, and GMO free BUT ALSO free of gluten, wheat, dairy, casein, eggs, peanuts, tree nuts, and soy. In addition, most of their products are corn free, with the exception of their corn bread ;) Their products are so easy to use and you can add whatever you like to their mixes to make dozens of different baked goods, including your own creations! I use 'Sweet Goodness Pan Bar" mix to make apple pumpkin cupcakes! This is the perfect start for people new to allergy free baking. The mixes are easy to use and the recipes included on the packaging and online are easy to follow and require minimal ingredients to add. So, check out their online store and website!
http://www.123glutenfree.com/Page_1.html
My last resource is Swanson Health products. This website is amazing because it offers all sorts of dietary options including: vegan, vegetarian, gluten free, organic, and kosher product. It also sells food product like Bob's Red mill and all other options for gluten free. It is a good resource to find other healthy products for everyone trying to "free" up their lifestyle. You can type in what you want, like 'supplements for healthy joints' or 'gluten free crackers' , and it will show you all sorts of products. I like to use this site to cross-examine products too and find what is honestly going to be a good option for me. It's great because if I want to know the ingredients of the product I'm looking at, it gives a list of ingredients. There is so much out there that you need to check everything.
http://www.swansonvitamins.com/
(Always check with your doctor before taking any supplements and vitamins. I believe this is an important advisory because their are a lot of natural ingredients that interact with medications that we already take. Sometimes they even make things worse by preventing another medication we already take from working or even cause it to create nasty side effects. Please do your research and ask your doctor questions before taking anything new.)
Here are resources for more information about drug interactions and herb and vitamin interactions:
http://www.fda.gov/drugs/resourcesforyou/ucm163354.htm
http://www.fda.gov/Drugs/ResourcesForYou/Consumers/default.htm
http://www.emedicinehealth.com/drug-multivitamin/article_em.htm
http://ods.od.nih.gov/factsheets/list-all/
I hope these are helpful resources for those new to eating "free". If there are any questions about recipes, other resources, and even places to shop, feel free to email me or post a comment! Eating healthier and "free" of nasty GMOs, preservatives, allergens, pesticides and toxins, and irritants is my goal and I want to support all those with the same goal!
Let's eat "free" of fear!!
More to Come!
Mary :)
Thursday, July 5, 2012
Keep Calm and Let's Bake!
Hope you all had a fun and safe 4th of July! To celebrate everyone's "Free"dom eating, I am posting my gluten-free cheesecake recipe that I use all the time! I found this recipe online, but as an avid baker I tweaked it a lot. In addition to changing the recipe to my liking, I changed what I baked them in. I don't own a springform pan yet so I made them mini cupcake size cheesecakes!! I put them in decorative and festive cupcake liners too! They were a big hit with my whole family! So here's my recipe for Mini Gluten free cheesecakes!!
Mini Gluten Free Cheesecakes
Preheat oven at 350 degrees.
Crust:
For the Crust I use the brand kinnikinnick. I use their Graham Cracker Crust as my base.
Add the entire package of kinnikinnick crumbs to a mixing bowl. Mix in 1/2 Cup of Dark Brown sugar and 1/2 Cup sugar (if you like Cinnamon I always add some to spice it up). Melt 8 Tbsp of butter or margarine and pour over mixture. Keep mixing until all ingredients combine and the mixture is thick. Spoon into cupcake pan in decorative liners and flatten down into a thin layer on the bottom of the cupcake liner. refrigerate for 30 min.
Filling:
3- 8oz packages of cream cheese softened
2-eggs
1-cup sugar
1-tsp vanilla extract
a good pinch of salt
Mix all the above stated ingredients together in mixing bowl. Mix until smooth. Using an ice cream scoop, spoon into cupcake liners.
Bake for 35-40 minutes until the edges are lightly browned. When you take them out of the oven, the tops will be puffed up (Don't be alarmed), as the cheesecakes cool they will flatten down to be cheesecake form. Top them with fresh berries or your favorite fruit then serve and enjoy...enjoy way more than you probably should ;)
I usually use all organic and gluten free ingredients, but this is a recipe for anyone and everyone! I hope you all will try to make these because they are suuuuuuper yummy (my husband doesn't even like to share them...so you can imagine how hard it was for him to share them yesterday). Let me know how your baking adventure goes!!
What a 'Sweet' Journey it will be! Keep up with your "Free"dom eating!
More yumminess to come,
Mary ;)
| These are the cheesecakes I made. |
Mini Gluten Free Cheesecakes
Preheat oven at 350 degrees.
Crust:
For the Crust I use the brand kinnikinnick. I use their Graham Cracker Crust as my base.
Add the entire package of kinnikinnick crumbs to a mixing bowl. Mix in 1/2 Cup of Dark Brown sugar and 1/2 Cup sugar (if you like Cinnamon I always add some to spice it up). Melt 8 Tbsp of butter or margarine and pour over mixture. Keep mixing until all ingredients combine and the mixture is thick. Spoon into cupcake pan in decorative liners and flatten down into a thin layer on the bottom of the cupcake liner. refrigerate for 30 min.
Filling:
3- 8oz packages of cream cheese softened
2-eggs
1-cup sugar
1-tsp vanilla extract
a good pinch of salt
Mix all the above stated ingredients together in mixing bowl. Mix until smooth. Using an ice cream scoop, spoon into cupcake liners.
Bake for 35-40 minutes until the edges are lightly browned. When you take them out of the oven, the tops will be puffed up (Don't be alarmed), as the cheesecakes cool they will flatten down to be cheesecake form. Top them with fresh berries or your favorite fruit then serve and enjoy...enjoy way more than you probably should ;)
I usually use all organic and gluten free ingredients, but this is a recipe for anyone and everyone! I hope you all will try to make these because they are suuuuuuper yummy (my husband doesn't even like to share them...so you can imagine how hard it was for him to share them yesterday). Let me know how your baking adventure goes!!
What a 'Sweet' Journey it will be! Keep up with your "Free"dom eating!
More yumminess to come,
Mary ;)
Tuesday, July 3, 2012
The Seal of Approval
Good Morning everyone! Today's post is one that I am so excited about! When I first started my Journey to "Free" eating I was so frustrated because I had no idea what to eat! Basically, plain salad, carrot sticks, and other fruits and veggies (all organic of course) were the only friendly foods that didn't seem to want to send me into a swell-fest. After awhile, even though I love salad and all that good stuff, I was feeling annoyed about what I couldn't eat and well I was also very bored with my options. Thus, the quest for more friendly food options (or as my nephew put it the other day "food that won't kill Auntie Mary") began.
Believe me it was a long, tedious, and sometimes tear-filled process. I would read the ingredients on something only to find out that the last ingredient was something I couldn't have. By the time a couple months rolled by I was a professional label reader who could see the words "corn", "gluten", "walnuts', "sesame seeds", "may contain", "processed on equipment that also processes wheat", and the beat goes on...My husband would freak out because corn was in absolutely everything! My best example that even powdered sugar, spices, and baking powder all had corn starch. Eventually, I found replacements for many things, including my essential baking ingredients!
Still, you have to be very careful when choosing items that say all the right things, especially with gluten free items. I have an intolerance for gluten, but what's not really known is that they really don't know how to gauge sensitivity because everyone is different. So even though it may say "gluten-free" you may be extremely sensitive to even the smallest ppm (parts per million) of gluten. Celiac disease is a very serious condition. It is an autoimmune disease and is often not easy to diagnose. According to Dr. Peter H. R Green and Rory Jones in the book Celiac Disease: A Hidden Epidemic, "...1 percent of the U.S. population (approximately 1 in every 100 people)...." have celiac disease, but 97% of that group are undiagnosed. You need to be very careful with celiac disease and that means eating no gluten at all. The only way your body can repair itself and prevent further damage is to take out the thing that is hurting it most, gluten. You should always check if an item is gluten free certified.
The ICS (International Certifications Services) regulates the criteria to be considered gluten free. They have a certification process and they also certify USDA organic standards. I will attach a link to their website if you want more info. Below is what it the seal should look like.
Believe me it was a long, tedious, and sometimes tear-filled process. I would read the ingredients on something only to find out that the last ingredient was something I couldn't have. By the time a couple months rolled by I was a professional label reader who could see the words "corn", "gluten", "walnuts', "sesame seeds", "may contain", "processed on equipment that also processes wheat", and the beat goes on...My husband would freak out because corn was in absolutely everything! My best example that even powdered sugar, spices, and baking powder all had corn starch. Eventually, I found replacements for many things, including my essential baking ingredients!
Still, you have to be very careful when choosing items that say all the right things, especially with gluten free items. I have an intolerance for gluten, but what's not really known is that they really don't know how to gauge sensitivity because everyone is different. So even though it may say "gluten-free" you may be extremely sensitive to even the smallest ppm (parts per million) of gluten. Celiac disease is a very serious condition. It is an autoimmune disease and is often not easy to diagnose. According to Dr. Peter H. R Green and Rory Jones in the book Celiac Disease: A Hidden Epidemic, "...1 percent of the U.S. population (approximately 1 in every 100 people)...." have celiac disease, but 97% of that group are undiagnosed. You need to be very careful with celiac disease and that means eating no gluten at all. The only way your body can repair itself and prevent further damage is to take out the thing that is hurting it most, gluten. You should always check if an item is gluten free certified.
The ICS (International Certifications Services) regulates the criteria to be considered gluten free. They have a certification process and they also certify USDA organic standards. I will attach a link to their website if you want more info. Below is what it the seal should look like.
This advice is also very important when it comes to organic labeling too. The USDA regulates and creates standards for what can be considered organic. If you don't see that label o the item while grocery shopping chances are it isn't organic. For those of you who are like me and love the farmers market be careful there too. It is great to shop local produce, but that doesn't always mean the farmers practice organic farming methods. You could still get items that are full of pesticides and artificial fertilizers. My best advice is to research. Ask the person selling you produce for more information, pick up the business cards they hand out, and ask the information booth at the farmers market for information and names of farms. If you can't get any info then move on to the next stand because there are plenty of them in one farmers market. Below is the USDA's organic seal. I will also attach the USDA's organic program link.
Back to grocery stores, be extremely careful with items labeled "natural". Just because it says natural doesn't mean it is "organic". In addition, "natural" doesn't always mean better for you. Just like gluten free items, natural items can simply say it is, but really it isn't. Here in the U.S. we turned eating healthy into a FAD, and this is what makes certain items more dangerous for those with allergies and sensitivities. If it isn't certified, and the company doesn't state things about good practices to avoid cross contamination or made in a gluten free facility, then it is in your best interest to avoid that product. Just because something says "natural" doesn't mean you should forget to read the ingredients label. Corn syrup is made from corn and that's considered a natural ingredient, but that doesn't mean it's good for you especially if you are allergic. A lot of stores have their own generic brand, so they decide to create a "natural" line of products to make more money by keeping up with what's in. I'm not saying all their product isn't good or made with good ingredients, but I am saying this:
*Do you Homework. Don't let things slide because the label convinced you it was a good item to buy.*
*Look for certifications that you know are legit. Don't be fooled by items with 'made up' certifications*
In today's world, knowledge is power. Making sure you are informed or educated about what you are buying and eating is your number one weapon against sneaky allergens and artificially or genetically-modified products. This is why I created this blog; to help continue the fight to be informed. If anyone wants to know something or have me find it out for them I would be glad to! Either post a question to the blog or email me if you want confidentiality. It's never silly to want to know more :) and I'm glad to support anyone's Journey. The links are below that I promised ;)
Fight the fight to be "Free". We all deserve better food in our lives.
More to come!
Mary
Monday, July 2, 2012
"What's in a name?"
I believe sharing how I discovered my allergies is a good way to start off with some advice. Since I was little I had environmental allergies, eczema, and asthma. Yet, I didn't start developing food allergies and sensitivities until I started getting older. My first sensitivity was to cantaloupe and honey dew melon which caused my tongue and lips to itch and swell. I became lactose intolerant as a teenager, so I moderate my dairy intake. I always had tummy troubles as a child and as a young adult; bloating, gas, indigestion, and problems going to the bathroom regularly started plaguing my life. My eczema was so bad and so raw that I was embarrassed to wear shorts at all. I could never be a healthy weight because of all the medicine I had to take for eczema and asthma and I couldn't be active like other kids because of a poor immune system. Still, I feel that the worst of it started last year.
In February of 2011, after eating dinner with my husband (fiancé still then) My mouth started to itch. Then my tongue swelled....then my lips...then my cheeks...and my eyes. I never in my life had a reaction quite like this and I didn't know what was going on. Eight Emergency Room visits later we were well aware that I was experiencing anaphylaxis. My body was so sensitive though, that I couldn't even do food allergy testing. Instead, I had to pay close attention to what I ate and eliminate certain foods in order to discover which ones were truly causing me to react. It was one of the most difficult times in my life. I was terrified to eat anything, and I was so sick and weak. I lost 25 pounds in a little over a month and I wasn't looking very healthy. This was a time of utter frustration and stress. I felt like eating was a chore because I had to write everything down and read every ingredient. Then I became angry at all the doctors in the ER who couldn't help and were making me feel like I was the problem. I was cranky from all the steroids I had to take just to keep the swelling at bay. On top of it all I was just so afraid because food had become basically a death trap in my mind. My allergist was the only person who made me feel like I wasn't crazy. So, once we figured out how to manage all the swelling and anaphylactic episodes, I had some peace of mind.
Even so, I still have a hard time because accidents happen and sometimes there are sneaky little food bandits hiding in my food. So my number one advice to you all is this:
*LEARN THE ALTERNATE NAMES OF THE ITEM(S) YOU ARE ALLERGIC OR SENSITIVE TO*
I cannot stress this enough! With food allergies and sensitivities there is never such thing as "being too careful". The consequences are far to severe and debilitating to endure. There are different names for everything. Think of them as code names that help conceal the enemy so that they can make there way in your body and attack you from within. Corn-derived ingredients and gluten ingredients are the worst! They have so many derivatives that I can't even name them all. Here's an example of sneaky corn: I purchased vitafusion Fiber Well gummies once, and I didn't see corn in the ingredients. But after I had some I started to have the swelling I usually get with corn. Here's the list of ingredients: "Polydextrose, xylitol, gelatin, natural flavors, malic acid, colors (black carrot juice extract, carrot and blueberry juices, annatto extract), sucralose, fractionated coconut oil and beeswax." Did you see corn anywhere?? Yeah me either. Therefore, I emailed the company to ask if any of there ingredients were corn-derived. What I found out was that the very first ingredient "polydextrose" was indeed corn-derived. So, you see, being careful is very important. Double check the ingredients. Also, double read the label because it could be so tiny that you miss the actual word 'corn' on it. If I am shopping with another person, I let them read it to double check for me because a fresh pair of eyes can spot the culprits.
That leads me back to the other reason I decided to start this blog: There are so many additives in foods nowadays that my general rule is "The less ingredients the better and if you can't pronounce it double check it." Most of the foods we consume contain unnecessary additives such as high fructose corn syrup, monosodium glutamate, and the list can go on forever. Less is more. For example, chicken bought from the supermarket should not have any other ingredients but 'chicken', yet they pump chicken with salt/brine, water, and hormones. I say it again "The less ingredients the better and if you can't pronounce it double check it." This is not only good advice for people with allergies, but for people who want to feel better. Once you switch to eating less, you gain so much more for your health. Here's another story, My husband has ADHD, and he used to take medicine to help him focus. Now, he eats a lot less corn syrup, gluten, refined sugars, food additives, and artificial flavors because he eats the food I make which is "Free" of all the stuff I can't have. He no longer takes his medicine for ADHD because he hasn't had as many problems with focusing and keeping calm. I really recommend just trying to eliminate a few things from your diet that are just toxic. After a month, you will feel a difference. It's the Journey, and you might as well walk it "Free"ly.
Here are some websites that are helpful for those starting the Journey. I will post more links as we go along :)
http://www.cornallergens.com/list/corn-allergen-list.php
http://www.facebook.com/pages/Gluten-free-Warrior/130059630382383
http://www.webmd.com/fibromyalgia/guide/fibromyalgia-the-diet-connection
http://www.medicinenet.com/script/main/art.asp?articlekey=104485 (this lists some of the common foods that a lot of people experience pain from, but everyone is different so listen to your body)
There is a lot of great literature out there too, but be careful to not overload yourself or your body. Listen to what works for your body, by really being aware of how you feel and what changes you from good to bad. You know your body best!
More to come!
Mary :)
In February of 2011, after eating dinner with my husband (fiancé still then) My mouth started to itch. Then my tongue swelled....then my lips...then my cheeks...and my eyes. I never in my life had a reaction quite like this and I didn't know what was going on. Eight Emergency Room visits later we were well aware that I was experiencing anaphylaxis. My body was so sensitive though, that I couldn't even do food allergy testing. Instead, I had to pay close attention to what I ate and eliminate certain foods in order to discover which ones were truly causing me to react. It was one of the most difficult times in my life. I was terrified to eat anything, and I was so sick and weak. I lost 25 pounds in a little over a month and I wasn't looking very healthy. This was a time of utter frustration and stress. I felt like eating was a chore because I had to write everything down and read every ingredient. Then I became angry at all the doctors in the ER who couldn't help and were making me feel like I was the problem. I was cranky from all the steroids I had to take just to keep the swelling at bay. On top of it all I was just so afraid because food had become basically a death trap in my mind. My allergist was the only person who made me feel like I wasn't crazy. So, once we figured out how to manage all the swelling and anaphylactic episodes, I had some peace of mind.
Even so, I still have a hard time because accidents happen and sometimes there are sneaky little food bandits hiding in my food. So my number one advice to you all is this:
*LEARN THE ALTERNATE NAMES OF THE ITEM(S) YOU ARE ALLERGIC OR SENSITIVE TO*
I cannot stress this enough! With food allergies and sensitivities there is never such thing as "being too careful". The consequences are far to severe and debilitating to endure. There are different names for everything. Think of them as code names that help conceal the enemy so that they can make there way in your body and attack you from within. Corn-derived ingredients and gluten ingredients are the worst! They have so many derivatives that I can't even name them all. Here's an example of sneaky corn: I purchased vitafusion Fiber Well gummies once, and I didn't see corn in the ingredients. But after I had some I started to have the swelling I usually get with corn. Here's the list of ingredients: "Polydextrose, xylitol, gelatin, natural flavors, malic acid, colors (black carrot juice extract, carrot and blueberry juices, annatto extract), sucralose, fractionated coconut oil and beeswax." Did you see corn anywhere?? Yeah me either. Therefore, I emailed the company to ask if any of there ingredients were corn-derived. What I found out was that the very first ingredient "polydextrose" was indeed corn-derived. So, you see, being careful is very important. Double check the ingredients. Also, double read the label because it could be so tiny that you miss the actual word 'corn' on it. If I am shopping with another person, I let them read it to double check for me because a fresh pair of eyes can spot the culprits.
That leads me back to the other reason I decided to start this blog: There are so many additives in foods nowadays that my general rule is "The less ingredients the better and if you can't pronounce it double check it." Most of the foods we consume contain unnecessary additives such as high fructose corn syrup, monosodium glutamate, and the list can go on forever. Less is more. For example, chicken bought from the supermarket should not have any other ingredients but 'chicken', yet they pump chicken with salt/brine, water, and hormones. I say it again "The less ingredients the better and if you can't pronounce it double check it." This is not only good advice for people with allergies, but for people who want to feel better. Once you switch to eating less, you gain so much more for your health. Here's another story, My husband has ADHD, and he used to take medicine to help him focus. Now, he eats a lot less corn syrup, gluten, refined sugars, food additives, and artificial flavors because he eats the food I make which is "Free" of all the stuff I can't have. He no longer takes his medicine for ADHD because he hasn't had as many problems with focusing and keeping calm. I really recommend just trying to eliminate a few things from your diet that are just toxic. After a month, you will feel a difference. It's the Journey, and you might as well walk it "Free"ly.
Here are some websites that are helpful for those starting the Journey. I will post more links as we go along :)
http://www.cornallergens.com/list/corn-allergen-list.php
http://www.facebook.com/pages/Gluten-free-Warrior/130059630382383
http://www.webmd.com/fibromyalgia/guide/fibromyalgia-the-diet-connection
http://www.medicinenet.com/script/main/art.asp?articlekey=104485 (this lists some of the common foods that a lot of people experience pain from, but everyone is different so listen to your body)
There is a lot of great literature out there too, but be careful to not overload yourself or your body. Listen to what works for your body, by really being aware of how you feel and what changes you from good to bad. You know your body best!
More to come!
Mary :)
It's the Journey.
So you see the title of this blog is "The Journey to "Free" eating". Now, I know it may seem confusing but I'm not writing about how you can get good deals and eat for free (sorry to those of you who thought this was a savvy deal blog). I am a "Free" eater...meaning I have so many food allergies and sensitivities that I have to look for things that are "Free" of sneaky culprits like Gluten/wheat, corn, walnuts, sesame seeds, and the list goes on. I am hoping to make others like me feel that they aren't alone in their endless ingredient label reading battle. With food allergies and sensitivities, it is tedious, and even exhausting, to constantly feel like eating your next meal is a challenge. The moments of frustration leave you feeling defeated and you end up just not caring about whether or not your food is safe to eat. Yet, the consequences aren't worth giving up anymore and I know this from my own personal battle. Therefore, I want to share my stories, information, and recipes for all of you out there who want to eat "Free".
In addition to food allergies, I recently found out that I have fibromyalgia. So, I choose to eat a certain way as to not aggravate my body even more. In this blog, I will give information about how certain foods can help with conditions like fibromyalgia, but I will also just give general information about how food can help anything from your blood sugar to your skin. What's on the inside counts and I know that sounds corny (no pun intended there), but it is true. I choose to eat organic because I like to be "Free" of GMOs, bad reactions to pesticides, and food additives. I am not saying everyone should be restrictive and give up their favorite foods, but I am saying we need to be smarter in our food choices. Your diet affects your health, and your health affects your happiness. When you feel better inside and out your definitely more optimistic. So, I hope to put out some information that helps everyone feel better. Eating a healthy diet doesn't mean depriving yourself or punishing yourself. A diet means supporting your body and making sure you are giving your body what it needs in a well-balanced and nutrient-packed way. The most important way of supporting your body is by eliminating anything that causes severe and even-lifethreatening problems for you. I don't think of my elimination diet as 'depriving' or 'punishing' myself because I much prefer not stabbing myself with an Epi-pen to stop anaphylactic reactions. Suffering in pain and misery isn't worth it for any food.
Now, I want this blog to be not only informative, but supportive. There are moments of frustration, but in addition to that, there are moments of anger and sadness. Feelings of hesitation to go to parties, family get-togethers, and food-filled events in general create even more cycles of frustration, sadness, and even anger. I know what it's like to be frustrated or a slice of cheesecake. It sounds like a futile frustration, but honestly when everyone else around you can have something and you can't, it gets frustrating after awhile. This blog is for those who feel exactly the same cycles of emotions. Also, I hope it helps family and friends of those who have allergies. Severe things like anaphylaxis, visits to the Emergency Room, financial strife over costs of medications, and the cycle of emotions are scary not only for the person with allergies, but the family and friends of that person. Let this blog be a resource of information and comfort.
Let the journey begin for all of you! Eating "Free" is a lifestyle change, but it also teaches you about yourself and gives you peace of mind that your body is safe from harm. If you already eat "Free" then I hope you can contribute to my mission with testimony about your continued journey. My bestest friend and I always say, "It's the Journey that counts", because that is exactly what life is and everything we experience counts. Every journey is full of ups and downs, twists and turns. Yet, through it all you are given support by those around you. I want to support as many people as I can with this blog. You all have your own Journey and I think it is supposed to be incredible! Hopefully my words can give some support and create a network for more support! We can start or continue our Journey together!
Set yourself "Free" and live the Journey.
More to come,
Mary :)
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