Guest guest Posted June 30, 2002 Report Share Posted June 30, 2002 Hi, I don't remember what nutritious yeast is but it acts like cheeze and you can get it bulk (as flakes) at places that have nutritional bulk food (I am so helpful, aren't I.) In the Seattle area I get it at Fred Meyers. Also Manischewitz products use the term " pareve " on items that are meatless. It is in small print on front of packages. Don't neglect your protein (I did and got sick). Now I use soy protein primarily (as in soy drink). Max , susieQ-sahm2@w... wrote: > What is nutritional yeast? Does anyone have any suggestions for my > transition to vegetarianism? So far all I've done is cut out meat- > reading labels to make sure the factory didnt sneak any in. I > would appreciate any advice. Luvin these recipes! Thanx! > > Susan Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 30, 2002 Report Share Posted June 30, 2002 Thank you Max!! I will look for it! Susan http://community.webtv.net/susieQ-sahm2/SusansCorner Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 1, 2002 Report Share Posted July 1, 2002 At 12:55 PM 6/30/02 +0000, Max wrote: >Also Manischewitz products use the term " pareve " on items that are >meatless. It is in small print on front of packages. Just a small warning to those who care--pareve can include fish. (Quick explanation--pareve is just food that can go with either meat or dairy. For example, gefilte fish is pareve.) Katy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 1, 2002 Report Share Posted July 1, 2002 Max... not sure if I thanked you or not... LOL... but if not.. Thank you for your info on Nutritional Yeast. Susan in Sunny Florida http://community.webtv.net/susieQ-sahm2/SusansCorner Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 26, 2004 Report Share Posted January 26, 2004 Dear Chrystal, What do you do about breakfast? Only my son has Celiac in our family. So I look for things that are easy and do not take a lot of extra prep time. One of our favorite things is by a company called Nature's Path, The product is called EnviroKidz and is an Organic Crispy Rice bar it is 100% gluten free and comes in three flavors, peanutbutter, chocolete and Berry. I do not let my son get the chocolete one. But the berry one taste just like rice krispys do.We call them granola bars. The second thing we like is from Bob's Red Mill. It is a quick hot cereal called Mighty tasty GF Hot Cereal. We all like this. It reminds me a lot of cream of wheat. We put dried fruit bits in it, and add maple syrup, and milk. It is soo good. Only takes 10 min after the water boils. Lastly we buy from Ener-G we buy a cracker that is gluten free. It reminds me of saltines, I love the GF ones. We put peanutbutter and jelly, or from Tofutti, cream cheese and jelly. OH.. I also make extra rice and put it in the fridge. It is really easy to through Vegan margine on it with spices or to add milk and maple syrup and dried fruit to in the morning. I know you asked for menus, but these are things I always keep on hand. When I do not have time to make up a menu or try new recipes I go to our favorite stand bys for dinner, spagettie, tacos, haystacks, chimichangas, rice and tofu. For lunch we do sandwiches. Soup. I like to buy silk soy yogurt, vanillia and add fruit to it.. fresh fruit a granola bar from above. (1) What is a " typical " menu for most of you? Here would be a typical on the run sort of day for my son to eat Breakfast: Yogurt with Pineapple granola bar glass of milk with soy slimfast in it. ( extra calores.. he needs it) Lunch Sandwich apple chips juice Snack: refried beans mixed with sweet chili sauce and soy sour cream chips to dip or veggies IF we are on the run, I will have crackers with a spread on it for a snack in the car. Dinner tacos with beans and all the trimings Soy milk to drink dessert if I have any Lots of water during the day.. I hope this helps. I know starting this diet can seem hard. I work really hard at making life seem really normal for my son. He still has a hard time with the fact that everyone else can eat what ever they want. And he has to read labels. He will be 8 in Feb. He has not had wheat since he was 20 months old. He is very good at reading all labels and not eating things. But I know it is hard for him, just like it is for everyone else, esp. when they are a lot older. But things will get easier, and soon making the right choices will be second nature. I always keep a granola bar or something in my purse for my son, incase we run into a situation we were not prepared for. Makes life easier too. Question #2: I've seen vegan recipes that call for soy cheese. When I read the ingredients on the soy cheeses at the grocery store, however, they have milk protein in them. Is there a specific brand or brands that I should be looking for? About your second question... We do not use any store bought soy cheese. I will sometimes make some at home, but rarely. Hope this all helps... please feel free to ask some more questions. Amy Lovelace > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 27, 2004 Report Share Posted January 27, 2004 Hi Chrystal, My 14 yr old son is the only one in our family that is GF, but almost all of our dinners and everything I bake are GF to make life simpler. Some of the favourite things we eat are : BREAKFAST Cereal : muesli or other GF cereal with soy milk, rice porridge in winter + Smoothie made with fresh fruit, soy milk, soy yogurt or silken tofu, carob powder, sometimes a tsp of peanut butter (for a carob and peanut smoothie). + Fruit juice. Scrambled tofu on toast with fried tomatoes, mushrooms and slices of potato for an occasional change. LUNCH Sandwich made with fresh baked multigrain bread, (or toast if I haven't baked any bread) or cheese on toast (grilled with homemade agar cheese) or pizza made with slices of bread as base and placed under grill or raisin bread. Soy yogurt Handful of nuts and dried fruit Fresh fruit Fruit Juice or flavoured soy milk SNACKS Fresh fruit Muffins " Health " bars Fruit leathers Rice crackers Smoothies Cookies DINNERS Lasagne (our family favourite, but labour intensive so I make a double batch) - GF lasagne sheets layered with heaps of veggies (eggplant, mushrooms, shredded carrots, onion, garlic, capsicum, fresh herbs) in a tomato sauce, " cheese " sauce made with soy milk, whipped tofu, chicken flavoured stock cubes and nutritional yeast, served with a salad. Spaghetti or pasta (sauce as above or an alfredo sauce) and salad. Homemade vegan sausages with salad or veggies. Tofu vegetable quiche with salad or veggies. Tofu baked in satay sauce with veggies. Mini pizzas, veggie burgers, bean tacos, lentil stew, lots of soups in winter, mushroom stroganoff, spinach lasagne, veggie pasties, risotto, nachos, baked beans on toast for " fast food " . I made a great veggie curry (Jamie Oliver recipe) last week. Veggies are rarely plain - cauliflower in parsely sauce; potato wedges with tofu sour cream; baked potatoes with garlic and rosemary; creamy potato bake; green beans with sour cream and onions; mushrooms stuffed with garlic, chilli, thyme, and sun dried tomatoes; zucchini fried with capsicum and garlic; etc. DESSERTS (I don't often make dessert) Lemon tofu cheesecake, fruit salad, carob tofu pudding, banana tofu pudding, cakes, apple crumble with custard sauce. Hope this gives you a few ideas Kim, Australia. , " numoneavsfan " <cbell@b...> wrote: > I'm still new to the gluten-free part of my life, so PLEASE bear with > me! I have a couple of questions: (1) What is a " typical " menu for > most of you? I find myself getting bored with my options already. > (It doesn't help that I've not tried as many recipes as I should > have.) But, seriously, do any of you have favorites that you make on > a regular basis? What do you do about breakfast? > > Question #2: I've seen vegan recipes that call for soy cheese. When > I read the ingredients on the soy cheeses at the grocery store, > however, they have milk protein in them. Is there a specific brand > or brands that I should be looking for? > > Thank you in advance! Chrystal Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 27, 2004 Report Share Posted January 27, 2004 Hi Kim. Thanks for the detail. You are inspiring and gave me some ideas. Would you mind sharing your favorite multigrain GF bread recipe. I'm still searching for the perfect bread!! Thanks tons Becky in FL Kim wrote: > Hi Chrystal, > My 14 yr old son is the only one in our family that is GF, but > almost all of our dinners and everything I bake are GF to make life > simpler. Some of the favourite things we eat are : > > BREAKFAST > Cereal : muesli or other GF cereal with soy milk, rice porridge in > winter > + Smoothie made with fresh fruit, soy milk, soy yogurt or silken > tofu, carob powder, sometimes a tsp of peanut butter (for a carob > and peanut smoothie). > + Fruit juice. > Scrambled tofu on toast with fried tomatoes, mushrooms and slices of > potato for an occasional change. > > LUNCH > Sandwich made with fresh baked multigrain bread, (or toast if I > haven't baked any bread) > or cheese on toast (grilled with homemade agar cheese) > or pizza made with slices of bread as base and placed under grill > or raisin bread. > Soy yogurt > Handful of nuts and dried fruit > Fresh fruit > Fruit Juice or flavoured soy milk > > SNACKS > Fresh fruit > Muffins > " Health " bars > Fruit leathers > Rice crackers > Smoothies > Cookies > > DINNERS > Lasagne (our family favourite, but labour intensive so I make a > double batch) - GF lasagne sheets layered with heaps of veggies > (eggplant, mushrooms, shredded carrots, onion, garlic, capsicum, > fresh herbs) in a tomato sauce, " cheese " sauce made with soy milk, > whipped tofu, chicken flavoured stock cubes and nutritional yeast, > served with a salad. > > Spaghetti or pasta (sauce as above or an alfredo sauce) and salad. > > Homemade vegan sausages with salad or veggies. > > Tofu vegetable quiche with salad or veggies. > > Tofu baked in satay sauce with veggies. > > Mini pizzas, veggie burgers, bean tacos, lentil stew, lots of soups > in winter, mushroom stroganoff, spinach lasagne, veggie pasties, > risotto, nachos, baked beans on toast for " fast food " . > > I made a great veggie curry (Jamie Oliver recipe) last week. > > Veggies are rarely plain - cauliflower in parsely sauce; potato > wedges with tofu sour cream; baked potatoes with garlic and > rosemary; creamy potato bake; green beans with sour cream and > onions; mushrooms stuffed with garlic, chilli, thyme, and sun dried > tomatoes; zucchini fried with capsicum and garlic; etc. > > DESSERTS (I don't often make dessert) > Lemon tofu cheesecake, fruit salad, carob tofu pudding, banana tofu > pudding, cakes, apple crumble with custard sauce. > > Hope this gives you a few ideas > Kim, Australia. > > > > > , " numoneavsfan " > <cbell@b...> wrote: > > I'm still new to the gluten-free part of my life, so PLEASE bear > with > > me! I have a couple of questions: (1) What is a " typical " menu > for > > most of you? I find myself getting bored with my options > already. > > (It doesn't help that I've not tried as many recipes as I should > > have.) But, seriously, do any of you have favorites that you make > on > > a regular basis? What do you do about breakfast? > > > > Question #2: I've seen vegan recipes that call for soy cheese. > When > > I read the ingredients on the soy cheeses at the grocery store, > > however, they have milk protein in them. Is there a specific > brand > > or brands that I should be looking for? > > > > Thank you in advance! Chrystal > > > > Check out these affiliated vegan lists ~ > > http://www.Christian-Vegan-Cooking > http://www.VintageVeganTea > http://www.VeganMenus4HealthyLiving > > > ------ > * Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2004 Report Share Posted January 28, 2004 MULTI-GRAIN BREAD (Large loaf) 2 1/2 - 3 cups water (may vary, use less to start) 1/2 cup oil (canola or olive or a mixture of both) 1 teaspoon cider vinegar 1/2 cup brown rice flour 1/2 cup besan (chick pea, garbanzo) 2 cups white rice flour 1 cup arrowroot 4 teaspoons xanthan or guar gum 4 tablespoons sugar 1 1/2 teaspoons salt 2 teaspoons baking powder 6 teaspoons egg replacer 1/2 cup soy milk powder (or dari free or almond meal) 4 teaspoons poppy seeds 4 teaspoons sesame seeds 4 teaspoons linseeds 6 teaspoons sunflower seeds 3 teaspoons yeast granules SMALLER LOAF 2 cups water (may vary, use less to start) 1/3 cup oil (olive, canola or a mix of both) 1 teaspoon cider vinegar 1/3 cup brown rice flour 1/3 cup besan (chick pea flour) 1 1/3 cups white rice flour 2/3 cup arrowroot 3 teaspoons xanthan or guar gum 2 2/3 tablespoons sugar 1 teaspoons salt 1 1/2 teaspoons baking powder 4 teaspoons egg replacer 1/3 cup soy milk powder (or dari free or almond meal) 3 teaspoons poppy seeds 3 teaspoons sesame seeds 3 teaspoons linseeds 4 teaspoons sunflower seeds 2 1/4 teaspoons yeast granules I usually double the amount of seeds and make a " grainier " bread. I mix all the dry ingredients together in bulk (enough for 6 large loaves)and store in a large container so all I need to do is add the yeast and the wet ingredients. I know someone who has succcessfully made this bread yeast-free by simply adding extra baking powder. There are detailed instructions on making bread (plus some more recipes)here : http://www.angelfire.com/ns2/gfcf/breadmaking.html Kim, Australia. PS. You ID has me intrigued - " sewpretty " , are you a sewer as well? , Becky Leppard <becky@l...> wrote: > Hi Kim. > > Thanks for the detail. You are inspiring and gave me some ideas. Would > you mind sharing your favorite multigrain GF bread recipe. I'm still > searching for the perfect bread!! Thanks tons > Becky in FL , Becky Leppard <becky@l...> wrote: > Hi Kim. > > Thanks for the detail. You are inspiring and gave me some ideas. Would > you mind sharing your favorite multigrain GF bread recipe. I'm still > searching for the perfect bread!! Thanks tons > Becky in FL Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2004 Report Share Posted January 28, 2004 Kim, thank you so much for sharing your multi-grain bread recipe. It looks wonderful and I am eager to try it. Thank you SO much! LaDonna - Re: Questions MULTI-GRAIN BREAD (Large loaf) 2 1/2 - 3 cups water (may vary, use less to start) 1/2 cup oil (canola or olive or a mixture of both) 1 teaspoon cider vinegar 1/2 cup brown rice flour 1/2 cup besan (chick pea, garbanzo) 2 cups white rice flour 1 cup arrowroot 4 teaspoons xanthan or guar gum 4 tablespoons sugar 1 1/2 teaspoons salt 2 teaspoons baking powder 6 teaspoons egg replacer 1/2 cup soy milk powder (or dari free or almond meal) 4 teaspoons poppy seeds 4 teaspoons sesame seeds 4 teaspoons linseeds 6 teaspoons sunflower seeds 3 teaspoons yeast granules SMALLER LOAF 2 cups water (may vary, use less to start) 1/3 cup oil (olive, canola or a mix of both) 1 teaspoon cider vinegar 1/3 cup brown rice flour 1/3 cup besan (chick pea flour) 1 1/3 cups white rice flour 2/3 cup arrowroot 3 teaspoons xanthan or guar gum 2 2/3 tablespoons sugar 1 teaspoons salt 1 1/2 teaspoons baking powder 4 teaspoons egg replacer 1/3 cup soy milk powder (or dari free or almond meal) 3 teaspoons poppy seeds 3 teaspoons sesame seeds 3 teaspoons linseeds 4 teaspoons sunflower seeds 2 1/4 teaspoons yeast granules I usually double the amount of seeds and make a " grainier " bread. I mix all the dry ingredients together in bulk (enough for 6 large loaves)and store in a large container so all I need to do is add the yeast and the wet ingredients. I know someone who has succcessfully made this bread yeast-free by simply adding extra baking powder. There are detailed instructions on making bread (plus some more recipes)here : http://www.angelfire.com/ns2/gfcf/breadmaking.html Kim, Australia. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2004 Report Share Posted January 28, 2004 , " numoneavsfan " <cbell@b...> wrote: > I'm still new to the gluten-free part of my life, so PLEASE bear with > me! Hi Chrystal, I found a great place to shop online for GF food. It's the Gluten-Free Pantry www.glutenfree.com They have all sorts of products even bread mix for your bread machine. I know I had a problem at first with this diet but now it doesn't bother me if there is bread products or pasta in front of me because I know how much better I feel being on the GF diet. I use alot of rice noodles and I just discovered cheese, sour cream, & butter all made out of rice. (that's my next step to go dairy free!) The Mighty Tasty GF Hot Cereal from Bob's Red Mill is excellent! Don't worry it will come easier as the days go by. Rhonda:) www.my.tupperware.com/helpmerhonda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2004 Report Share Posted January 28, 2004 Kim, I would love your recipe for homemade sausages. Oh, and also for your different veggie recipes.Like the parsley sauce and the creamy potato bake. Thanks, Tracy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2004 Report Share Posted January 29, 2004 Hi Tracy, I found this recipe here : http://biblicalstudies.qldwide.net.au/vegetarian2.html The recipe was called " Vegetarian Frankfurts " . I made some basic changes and they taste more like sausages than frankfurts. The mixture would make a great filling for sausage rolls as well. VEGAN SAUSAGES 2 cups cooked brown rice 1 stick celery, chopped 2 onions, chopped 2 tablespoons (8 tsp) wheat free tamari 2 cups GF breadcrumbs (I use rice crumbs which are crushed roasted rice and readily available in Australia) 1/2 cup chopped walnuts 1 tablespoon (4 tsp) soy flour 1 tablespoon (4 tsp) arrowroot 2 tablespoons (8 tsp) besan (AKA chick pea flour, garbanzo flour) 1 tsp sage 1 tsp sweet basil salt and pepper to taste Simmer onions and celery in 1/2 cup water and tamari. When tender add to rice. Add remainder of ingredients and mix well. Place the mixture into a food processor and process until reasonably smooth. (This was not in the original instructions and I didn't do this the first time. Consequently they turned out looking like something you really wouldn't want to eat, but they were still yummy.) Using wet hands roll portions of the mixture to form sausages. Roll in brown rice flour. Fry in a little oil until golden. (makes around 24 sausages about 1 " thick and 5-6 " long) CAULIFLOWER IN PARSLEY SAUCE Cut cauliflower into pieces and either steam or boil. While cauliflower is cooking prepare sauce. (*For 1 whole cauliflower I use a full 1 litre (around 2 pints) of soy milk, if using less, reduce amount of sauce accordingly.) 1 litre (around 2 pints) soy milk 4 very heaped dessertspoons cornflour (corn starch) (I never measure precisely) 1 – 2 chicken-style stock cubes (according to taste) pepper, to taste handful of finely chopped fresh parsley In a saucepan combine cornflour (cornstarch) with a little of the milk. Mix to a smooth paste. Stir in remainder of milk. Heat until boiling and thickened. Stir in pepper, stock cubes and parsely. Place cauliflower pieces in an oven proof dish. Pour sauce over. Sprinkle the top with rice crumbs (or GF bread crumbs). Bake for about half an hour in a moderate oven (375F). *If sauce is too thick add a little milk, too thin add more cornflour mixed with a little water or soy milk. CREAMY POTATO BAKE (Serves 6-8) potatoes (enough for about eight people) 2 onions 2-3 cloves garlic 2 Chicken-Style stock cubes 2 teaspoons chopped fresh thyme salt and pepper to taste 3 tablespoons (4 tablespoons US) soy milk powder 1 cup soy milk Thinly slice potatoes (with skins) and onions. Crush garlic. Place these three ingredients and the stock cubes into a saucepan with a little water. Boil until potatoes are almost cooked. Spread into an ovenproof dish with some of the cooking water (water should be about 1 - 2 cm (1/2 - 3/4 inch)deep in dish with the potato in it). Mix in thyme, salt and pepper. Whisk soymilk and soymilk powder together and pour over potato. Cook at 180°C (356F) for about 1 hour. ZUCCHINI WITH CAPSICUM. 2 zucchinis (around 15cm (6 " ) long), sliced 1 capsicum, chopped (I like red for the colour contrast) 3 cloves garlic, crushed salt and freshly ground black pepper Sautee capsicum in a little oil until softened a little. Add zucchini, garlic, salt and pepper. Sautee until cooked to desired consistency. Serve hot. You'll find some other recipes on the website one my kids insisted on putting together for me (He likes my cooking, LOL). Most of the recipes are vegan, but not all (there's about 3 recipes in 'Mains' that aren't). http://www.angelfire.com/ns2/gfcf/index.html , faytk@c... wrote: > Kim, > > I would love your recipe for homemade sausages. > > Oh, and also for your different veggie recipes.Like the parsley sauce and the > creamy potato bake. > > Thanks, > Tracy > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2004 Report Share Posted January 29, 2004 Thanks Kim, I can't wait to try these! Tracy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 4, 2004 Report Share Posted February 4, 2004 linseed = flaxseeds, or would they be a good substitution? yeast granules = yeast flakes like nutritional yeast or like baking yeast? this sounds yummy. snow Kim <bearhouse5 Jan 27, 2004 9:59 PM Re: Questions MULTI-GRAIN BREAD (Large loaf) 2 1/2 - 3 cups water (may vary, use less to start) 1/2 cup oil (canola or olive or a mixture of both) 1 teaspoon cider vinegar 4 teaspoons sesame seeds 4 teaspoons linseeds 6 teaspoons sunflower seeds 3 teaspoons yeast granules snip Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 5, 2004 Report Share Posted February 5, 2004 On Wed, 4 Feb 2004 11:51:47 -0500 (GMT-05:00), Snowbythesea wrote > linseed = flaxseeds, or would they be a good substitution? > > yeast granules = yeast flakes like nutritional yeast or like baking yeast? Linseed is flax. Are you in Australia? yeast granules would be the yeast for making bread. Nutritional yeast is in flakes generally. BL Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 5, 2004 Report Share Posted February 5, 2004 Hi Snow, Oops, a slight oversight on my part. I remembered to convert the measurements but forgot to change the linseeds to flaxseeds. In Australia we call flaxseeds linseeds, but the oil here is called flax - go figure. I suppose people don't want to be consuming the stuff we put in paint - linseed oil. Had me confused for a while. The yeast granules are the dry type of baker's yeast. I hope it works for you, let us know how it goes. Kim, Australia. , Snowbythesea@e... wrote: > linseed = flaxseeds, or would they be a good substitution? > > yeast granules = yeast flakes like nutritional yeast or like baking yeast? > > this sounds yummy. > > snow Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 20, 2006 Report Share Posted February 20, 2006 On Feb 20, 2006, at 5:08 PM, Amy Lovelace wrote: > > 3) Who makes sunshine burgers? I was at natures last week and > could not find them there. I was wondering who might carry them > around here and thought if I could look them up on the internet I > might be able to find them. http://sunshineburger.com/ ygg Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 25, 2006 Report Share Posted September 25, 2006 Maggie I sent in a post a few weeks ago. It showed the relation between autism and probiotics. It was so great that they stopped the study early because the people who did not get probiotics knew and wanted the probiotics. Simplistically, you have 2 types of organisms in the colon.Probiotics and organisms that produce toxins. you want the former. They all need a medium to work on. Now do a simple experiment. Take a fruit, a veggie, meat, bean, graincheese, milk, and other foods. Leave them at room temperature fora day or so. Which one or ones would you eat? Which ones go bad the fastest? There are lots of variables but most likely the meatwould go bad fastest and then the milk, then the beans, grain, etc. This is basically the same process that takes place in the colon, especially if food is not digested. Usually meat putrifies faster than any food. Proteins putrify and carbohydrates ferment. Bacteria tend to live on foods that putrify and fungi (candida) tend to live on carbohydrates but this is surely interchangeable as you notice when you leave food out. Dairy is a little different. Bacteria in yogurt thrive on milk. Those bacteria are very useful for the body. Allergies are a concern so check that out. An ayurvedic doc, who I know insists that people in India who drink the milk there are not allergic because the milk is not homogenized and pasteurized. I have my doubts about everyone but I think it is definitely healthier. The large intestine's function is to take the water from the digested food that flows into the LI. The solids are evacuated and the liquid is used by the body. If the LI has a lot of " bad " bacteria, fungi, chemicals and even parasites, the toxins from these organisms go back into the body. That means the other organs have to work harder. If they get overloaded, then those organs will be compromised and eventually the body will not function as well or be sick. The liver is the organ that is the most important if toxins get past the LI. The liver detoxifies the body and stores and distributes nutrients. Dis-ease goes to the weakest organ or link in the body. This is determined by genetics, lifestyle, accidents, etc. What can you do about it? First check to see if you are digesting your food. How do you do that? Eat beets and the stool should come out red like the beets within 24 hours. According to yogic philosophy and ayurveda, the stool should float. If food is digested, the body should pull the minerals out of the food. Minerals are heavier than water. If the stool sinks, then the minerals are not being digested. If the stool floats, then you are floating. If the stool sinks, then eat easy to digest food. This includes fruits and vegetables. The emphasis is on steamed vegetables. Most raw veggies do not digest well. Iceberg lettuce and cucumbers are major exceptions. Kitcheree is also excellent. This is given to sick, elderly and children. Kitcheree recipe is in files. Also eat probiotics and yogurt if you are not allergic. GB , " maggiemacg " <maggiemacg wrote: > > Hi > > I'm a newbie with a couple of questions. > > First of all, DH DOES NOT want our 9yo dd (severely autistic) to be > vegetarian. He believes children need to eat meat to grow and be > healthy. Is there anything I can get him to read/watch to give him > pause for thought. He's not hassling me about my choice YET, but I > think that will change with Thanksgiving and Christmas just around the > corner! > > Also, how long can I expect to be tempted by my old (meaty) favorites? > > Maggie > San Ramon CA > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 25, 2006 Report Share Posted September 25, 2006 Try getting him to read the book " The China Study " by by Dr. T. Colin Campbell and Thomas M. Campbell II. It may change is mind a bit! Another good book, " Eat to Live " By Joel Fuhrman, M.D. Chris Chris Davies Fly Away Australian Shepherds www.flyawayaussies.bravepages.com On Sep 25, 2006, at 8:02 PM, wrote: > 9a. Questions > Posted by: " maggiemacg " maggiemacg > maggiemacg > Mon Sep 25, 2006 2:33 pm (PDT) > > Hi > > I'm a newbie with a couple of questions. > > First of all, DH DOES NOT want our 9yo dd (severely autistic) to be > vegetarian. He believes children need to eat meat to grow and be > healthy. Is there anything I can get him to read/watch to give him > pause for thought. He's not hassling me about my choice YET, but I > think that will change with Thanksgiving and Christmas just around the > corner! > > Also, how long can I expect to be tempted by my old (meaty) favorites? > > Maggie > San Ramon CA > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 26, 2006 Report Share Posted September 26, 2006 I have a 2 1/2 year-old daughter and a 1 1/2 year-old son. I've been a vegetarian for 10 years, including both pregancies. Neither of them have ever eaten meat. Leah is petite but strong as an ox, and healthy as can be. She rarely gets sick and when she does she bounces back just like any child. My son Jeffery is *not* petite, he's a little pig, very, very active and observant. Leah learned her alphabet around the time she was 2, and she now has the vocabulary and good sentence structure of probably a 4 year-old. Jeffy talks when he wants to, and figures things out lightning-fast. That's a nice example of vegetarian kids, huh! Also, maybe type in " vegetarian cancer " and find out the risks associated with eating meat. No parent wants to feed their child something that will increase their chance of disease. Meat is a big time cause of things like heart disease, cancer, obesity, you name it. Vegetarian kids grow just fine- if your husband ever saw my kids, or any vegetarian children, he'd lose every worry he had. They grow and develop and learn at least as well as meat-eating children, plus through a veg diet you can teach him compassion for other living creatures- something that is sabotaged every day by putting meat on his plate. Have your husband really read up on the risks of including meat in a child's (or anyone's) diet. It's dangerous, really. If you're missing meat, try some of the meat alternatives. My husband isn't completely vegetarian (yet!) and he loves those. Morningstar Farms, Boca, Gardenburger, Amy's... there are lots of brands that make very good food. Kadee Sedtal Get your own web address for just $1.99/1st yr. We'll help. Small Business. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 26, 2006 Report Share Posted September 26, 2006 GNC has chewable acidillophus tablets. My kids each get one before each meal. They taste great (I take them too!) and the kids think they're getting candy. Kadee Sedtal How low will we go? Check out Messenger’s low PC-to-Phone call rates. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 4, 2006 Report Share Posted December 4, 2006 Lesa, You are doing all the right things. Occasionally there are glitches. Don't worry about it. Just look at how far you have come and just keep going. Mark > Just the stuff on my mind today > Lesa > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 4, 2006 Report Share Posted December 4, 2006 A bit of an update - about an hour after I ate/sipped/drank the mineral broth 'soup' I had horrible stomach pains with churning and all, thought I would vomit then got so exhausted I laid down, I've been up and down 3-4 times to the bathroom and no I never did throw anything up. I'm dressing and dragging my achey self to the meeting to see Dr. Graham cause I don't want to miss the opportunity. I know I'll be ok - don't know when. I had stopped using miso a few months ago b/c of grains, salt and my just liking the taste and eating it with everything. I love homemade or Bonobos (in NYC) nori rolls but other sea vegys make me wrinkle up my nose. Celery well I just love it, love to crunch it, munch it add it in little chuncks in a salad, eat it by itself or with a handful of seeds. I don't know if this afternoon was a continuation of the detox I seem to be going through or if I just ate the wrong thing... I'll let you know what Dr. Graham has to say later if I have the opportunity to ask him. Hugs (just cause we all need em once in a while) L. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 27, 2008 Report Share Posted June 27, 2008 I have read many different raw food " diets " or programs and still have questions I understand about a good vegan diet. But when one switches to a raw food diet, does one get all the B vitamins and others that are normally associated with grains. What about flax seed? Is that considered essential for this program in order to get the omega 3s? And are you spending a lot of time in the sun or taking supplements for vitamin D? How much of the greens family is essential each day? The cookbooks that I have looked at appear to be heavy on the nuts. That also bothers me. But then perhaps I haven't seen one where a week's menus are laid out so that one gets a really good idea of how a week would look. I suppose though that cookbooks have to have lots of nut recipes, because it would be a bit difficult to sell a book that just had plain raw foods. Sharon Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 28, 2008 Report Share Posted June 28, 2008 Hi Sharon, Have you read Doug Graham's book, " The 80/10/10 Diet " ? It can be found here: www.foodnsport.com. I think it will answer these questions for you! Laurie , " sharon " <smassena wrote: > > I have read many different raw food " diets " or programs and still have questions I understand about a good vegan diet. But when one switches to a raw food diet, does one get all the B vitamins and others that are normally associated with grains. What about flax seed? Is that considered essential for this program in order to get the omega 3s? And are you spending a lot of time in the sun or taking supplements for vitamin D? How much of the greens family is essential each day? > > The cookbooks that I have looked at appear to be heavy on the nuts. That also bothers me. But then perhaps I haven't seen one where a week's menus are laid out so that one gets a really good idea of how a week would look. > I suppose though that cookbooks have to have lots of nut recipes, because it would be a bit difficult to sell a book that just had plain raw foods. > Sharon > > > Quote Link to comment Share on other sites More sharing options...
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