Buttery Wild Mushroom Pilaf with Asparagus – Wild gourmet healing dinner for $.35 per serving!

 

SONY DSCTonight’s dinner is a lovely sprouted brown rice risotto with bits of peas and carrots, cooked with some chopped wild wood nettle, which can be used just as spinach or kale would but is much more nutritious. I sauteed the morels (can use any edible wild mushroom) until golden in a bit of butter and Himalayan salt.  Simply sub the butter for something like olive oil to make this vegetarian dish vegan. The pilaf is sprinkled with chives from my garden & flowers from the creeping charlie “weed” in my yard. A garnish of another delicious “weed” in my yard- goldenrod shoots.

Not only is this the type of gourmet meal you’d only find at an upscale restaurant, it’s more nutritious than just about anything you’ll find at a grocery store, and nearly free of cost. Every ingredient has healing properties! What is your experience with foraging- have you picked berries, morels, or asparagus? Let us know! If you’d like to learn more about wild food foraging, check out Wild Food Wisconsin & Aayus Holistic Health Services on facebook.  And helping people live healthier & happier and tackle even the trickiest health issues is my specialty as a naturopathic practitioner- don’t hesitate to contact me at megan@aayushealth.com for your free consult!

– – Goldenrod is good for colds, flu, inflammation, allergies (it’s an antihistamine, not an allergen), & UTIs.
– – Nettles are food for high blood pressure, kidney stones, allergies (also antihistamine), anemia, hay fever, are restorative, antihemorrhagic, nutritive, & promotes lactation & circulation
– – Morels are a great source of vitamin D, are anti-cancer & have been found to reduce the side effects of chemo/radiation
– – Asparagus is a diuretic, supports kidney function, prostate health, helps to prevent cataracts, supports the liver, supports sexual function & helps with muscle recovery
– – Brown rice is great for digestion and helps to normalize bowel function after diarrhea. It helps lower cholesterol, reduce risk of bowel cancer, lower diabetes risk
– – Chives are good for digestion, anemia, relieving gas, help prevent heart disease and stroke, and help your body to digest good fats.
– – Creeping Charlie is anti-inflammatory, anticancer, and has been used traditionally for ulcers, asthma, and clearing up skin. It can be used as a hopping agent to make beer.

Thanks for visiting!

Megan Normansell (Kerkhoff), CHC, AADP, CFH

Certified Holistic Practitioner/Holistic Nutritionist/Herbalist/Wild Edibles Guide

Follow me on Facebook and Instagram for more recipes and healthy living ideas!

Get Even Healthier!
Get the answers you’ve been searching for, and heal your body for good… naturally and holistically.  We have successfully helped thousands of people across the country live a healthier life than they ever could have imagined, and specialize in dozens of different health concerns. Curious? 
Schedule your complimentary consultation with me today! Read the incredible reviews we’ve received over the years here!

http://www.aayushealth.com     –     megan@aayushealth.com    –    920-327-2221

 

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My first morel of the year, used in my dinner! (it’s giant!!)

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The wild wood nettles

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Creamy Wild Watercress & Nettle Soup

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Wild watercress and nettles are sprouting in Wisconsin, and they are quite the culinary treat!

High in calcium, iron, vitamin c, beta-carotene, magnesium, potassium, zinc, copper, vitamin E, vitamin K, lutein, b vitamins, and many more, watercress is rich in potent antioxidants that help to fight cancer. It’s been found to help smokers or those exposed to secondhand smoke excrete the toxins found in cigarettes from their urine in just 3 days.  It’s also good for liver problems.

Stinging nettles are my go-to safe alternative to allergy drugs. They help hayfever and any type of allergies, supporting the immune system and anti-inflammatory response naturally, instead of just covering up symptoms like drugs. This mint can be used for prostate problems, PMS, asthma, bronchitis, sciatica, tendonitis, multiple sclerosis, gout, hives, kidney stones, sciatica, high blood pressure, & eczema. Just about one cup of this veggie will give you half the calcium you need for the day, with good amounts of magnesium, manganese, iron, b vitamins, vitamin k, beta carotene, and potassium.

Both greens are excellent for treating anemia, purifying the blood, and for arthritis.   Note: Be careful not to touch the nettles without gloves- they bite!

Ingredients:

2 cups MSG-free vegetable broth

2 tbsp extra-virgin olive oil or organic butter

1 small onion, roughly chopped

1 bunch of watercress

1 bunch of nettles

2 medium potatoes, peeled & chopped

2 tbsp finely chopped fresh chives

¼ cup organic whole plain yogurt, extra to garnish (eliminate to make vegan)

Sprinkle of chives to garnish

Himalayan salt & black pepper to taste

 

Directions:

Bring the broth to a boil, and add the potatoes. Meanwhile in a large saucepan, heat the butter/oil over medium heat. Add the nettles, watercress, and onions. Turn heat down a bit and cook until the onions are translucent. Once your potatoes are tender, add the cooked greens mixture to the pot and boil for a couple minutes. Place in your food processor or blender and puree until smooth. Add the yogurt, then season to taste with the salt & pepper. Ladle into bowls immediately and enjoy!

Warmly,

Megan Normansell (Kerkhoff), CHC, AADP, CFH

Certified Holistic Practitioner/Holistic Nutritionist/Herbalist/Wild Edibles Guide

Follow me on Facebook and Instagram for more recipes and healthy living ideas!

Get Even Healthier!
Get the answers you’ve been searching for, and heal your body for good… naturally and holistically.  We have successfully helped thousands of people across the country live a healthier life than they ever could have imagined, and specialize in dozens of different health concerns. Curious? 
Schedule your complimentary consultation with me today! Read the incredible reviews we’ve received over the years here!

http://www.aayushealth.com     –     megan@aayushealth.com    –    920-327-2221

Protein-Packed Veggie Soup

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It’s simple, tasty, and super healthy. This soup is vegan, gluten free, plant based, and chock full of vitamins, minerals, and healing phytonutrients. The beans pack in the protein, while the vegetables complete it with all 18 amino acids.

Ingredients:

1 frozen bag of soup veggies (whichever you prefer)

1/2 bag of dried and soaked black eyed peas

About 50-60 ounces of vegetable broth (MSG free)

Seasonings to taste- I added a sprinkling of garlic powder, onion powder, and Himalayan salt.

Directions: 

Bring the broth to a boil, and add the beans. Add the bag of veggies about 30

minutes later. Keep an eye on the beans- they should be soft after a total of 45-60 minutes in the boiling broth. Season to taste and serve!

 

Warmly,

Megan Normansell (Kerkhoff), CHC, AADP, CFH

Certified Holistic Practitioner/Holistic Nutritionist/Herbalist/Wild Edibles Guide

Follow me on Facebook and Instagram for more recipes and healthy living ideas!

Get Even Healthier!
Get the answers you’ve been searching for, and heal your body for good… naturally and holistically.  We have successfully helped thousands of people across the country live a healthier life than they ever could have imagined, and specialize in dozens of different health concerns. Curious? 
Schedule your complimentary consultation with me today! Read the incredible reviews we’ve received over the years here!

http://www.aayushealth.com     –     megan@aayushealth.com    –    920-327-2221

Wild Ramp & Egg Bowl with Lemon Herb Sauce

Tis the season for wild ramps-  here’s an incredible recipe that can be eaten as a breakfast or dinner. Tastes like a kind of gourmet eggs benedict!

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Ingredients:

  • 10-15 ramps
  • 2-3 eggs
  • Sea salt to taste
  • 4 tbsp olive oil
  • 1 tbsp of fresh parsley
  • About half cup of your favorite mushrooms, sliced
  • 2 tbsp pine nuts
  • Juice of ½ lemon
  • Pinch of chili flakes or powder
  • ½ cup olive oil
  • Pinch of paprika

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Directions:

Preheat oven to 375. Place the ramps, mushrooms, 4 tbsp of olive oil and a sprinkling of salt in a baking pan or cast iron pan and bake for 15 minutes or until the mushrooms are golden.

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While it is cooking, bring a pot of water to a boil and poach/soft boil the eggs for about 3 minutes.

Blend the parsley, 1 tbsp pine nuts, lemon juice, ½ cup olive oil, and chili in a food processor until smooth. Season to taste with sea salt.

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Place the mushroom/ramp blend in a bowl, topped with the eggs. Drizzle with the lemon herb sauce, and then the remaining 1 tbsp pine nuts. Sprinkle the egg with paprika if desired. Enjoy!

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Warmly,

Megan Normansell (Kerkhoff), CHC, AADP, CFH

Certified Holistic Practitioner/Holistic Nutritionist/Herbalist/Wild Edibles Guide

Follow me on Facebook and Instagram for more recipes and healthy living ideas!

Get Even Healthier!
Get the answers you’ve been searching for, and heal your body for good… naturally and holistically.  We have successfully helped thousands of people across the country live a healthier life than they ever could have imagined, and specialize in dozens of different health concerns. Curious? 
Schedule your complimentary consultation with me today! Read the incredible reviews we’ve received over the years here.

http://www.aayushealth.com     –     megan@aayushealth.com    –    920-327-2221

Wild Wisconsin: A Coffee Substitute in Your Backyard

My latest find- horse gentian! Watch the video to learn more about this wild coffee substitute. Below you’ll see a picture of the berries at different stages during the whole process. The final product smells sweet like apple pie, but it’s surprisingly bitter.

Enjoy this video? Be sure to follow us on YouTubeTwitter & Facebook!

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Raw berries

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After roasting

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Roasted, ground, and ready to brew

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Brewed and ready to drink!

Warmly,

Megan Normansell (Kerkhoff), CHC, AADP, CFH

Certified Holistic Practitioner/Holistic Nutritionist/Herbalist/Wild Edibles Guide

Follow me on Facebook and Instagram for more recipes and healthy living ideas!

Get Even Healthier!
Get the answers you’ve been searching for, and heal your body for good… naturally and holistically.  We have successfully helped thousands of people across the country live a healthier life than they ever could have imagined, and specialize in dozens of different health concerns. Curious? 
Schedule your complimentary consultation with me today! Read the incredible reviews we’ve received over the years here!

http://www.aayushealth.com     –     megan@aayushealth.com    –    920-327-2221

Reversing Cavities Naturally: An exclusive interview with Green Bay mom Ashley Redmond‏

” The quality of our food  determines in large part the quality of our lives. 
And the quality of what we eat is determined by every step that goes into production & processing- the feeding of the animals, care of the soil, preservation, storage, and even cooking methods.”
-Dr. Weston A. Price
 .
 .
It’s a rather controversial question: can cavities be improved with diet? Could cavities actually be REVERSED with diet? And while most will agree that cavities are largely caused by sugar consumption and other bad habits, could the nutritional link go much deeper than that? You ask the average dentist and the answer is likely no. You ask local mom Ashley Redmond- and she will give you an unequivocal yes.
Meet the Redmond/Nowak family of Green Bay, Wisconsin.
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In November 2014 Ashley Redmond and her husband Tim Nowak were devastated to find that their 9 month old exclusively breastfed daughter Claire had tooth decay. Unhappy with the invasive and risky options she was given, Ashley decided to take a gamble and heal them on her own through a special diet. After her first set of caps, she decided to stop the interventions- no fillings, no surgery, no fluoride.   Ashley’s is an incredible story of determination, willpower, the miraculous healing power of food, and the wisdom of a mother’s gut instinct.

I am very excited to share her story with you- the struggles, the triumphs, how she did it, and some of her favorite healing food ideas & recipes.

*Note: To protect Claire’s privacy, her parents have asked that we blur her face.

Thank you for taking the time to talk with me today, Ashley. Tell me a little bit about you!

I was born, raised, and married in Green Bay. Up until just 3 years ago, I worked 12-hour shifts in the Emergency Department of an area Trauma Center. I traded that all in when I became pregnant, and am now working 24-hour shifts as a stay-at-home-mom to our 19-month old daughter, and have never been more challenged… or fulfilled.

My husband, Tim, is a full time Paramedic in the city of Winona, MN (I’ll be relocating to join him soon) and we are also proud parents to 3 goofy and snuggly rescued pit bulls. I am a self-professed book nerd, animal rights advocate, reality show addict, and comfy-clothes homebody.

In time, I seriously look forward to picking back up on my running habit, and completing a few more half-marathons to add to my list. Until then, I’ll happily continue spending my days on trips to the library, coloring hearts and stars with sidewalk chalk, taking all four of my “kids” out for walks in the sunshine, and nursing a giggly toddler to sleep.

When did you first notice there was a problem with Claire’s teeth, and what did you do for treatment?

By the age of 8 months old, Claire already had 8 teeth. It was when she was just 9 months old, however, that I first noticed something abnormal.

In December of 2014 I noticed a light brown spot on the biting edge of her top left lateral incisor. It was comparable to the color of peanut butter. It looked as if the enamel was gone, but because it was on the bottom edge of the tooth (as opposed to the surface, between teeth, or at the gum line) I considered that it could possibly have gotten chipped. It definitely wasn’t smooth. Because I had heard it recommended that children have their first dental appointment by the age of one, I figured it was the right time to go get it checked out.

When Claire was first seen, the dentist said what she most likely had was simply a discolored spot on her tooth. She said it wasn’t a cavity because it wasn’t “spongey,” and to simply watch it. By the next week, I was calling to have the dentist see Claire again. I told the dentist that I couldn’t explain it, but that her tooth looked “shorter.” Sure enough, the dentist agreed that the tooth needed to be capped. Because she couldn’t say for sure if the tooth had gotten chipped, or if it was decay, she actually submitted it as both for the insurance claim. They scheduled the general anesthesia procedure for February. This was now mid-December, and it had been 3 weeks since I first noticed the brown spot.

The following week, however, I called the dentist’s office again, demanding that Claire’s procedure bewasn'tgoingtobeatooth
scheduled as soon as possible. Her tooth had decayed to barely 2 mm past the gum line at this point. I was adamant that there wasn’t going to BE a tooth if we waited any longer. To compound my alarm, her other upper lateral incisor was developing the very same brown, rough spot as the first one had.

I must have made an impression on the dentist; she agreed to do the procedure over her lunch break the very next week, the first week of January. Claire was 11 months old. The anesthesiologist and OR nurse said she was the youngest they’d seen for dental work. The two caps were placed. At this point I wasn’t yet too concerned about decay being a chronic issue.

What about fluoride?

Going in to our first appointment, I had made it clear that I was not comfortable with fluoride. I was relieved when Dr. Meredith accepted that, and never suggested it again. This past July, however, when Dr. Meredith was on maternity leave, we discovered Claire had more decay. We were seen by Dr. Eric.

I asked Dr. Eric about a possible correlation I had read about between celiac disease and child enamel defects. He barely acknowledged my question. I believe “mm hmm” was all I got. He addressed our night nursing, even thinking that if I wasn’t willing to wean (eyebrow raised), that I need to at least wipe her teeth or brush them. WHILE SHE SLEPT. Seriously.

Then he had the gall to say “I suppose you’re one of those people who is against fluoride?”

Now, as I explained to him, I am fully aware that the biological and neurological effects of fluoride may vary greatly and are fully dependent upon both dosage as well as route of administration. As I am fully against the ingestion of fluoride as it is a neurotoxin, I understand that there may be clinical indications for topical application on dentin. He told me at this point that I should consider prescription-strength fluoride toothpaste for Claire, and to make sure to brush her teeth at least twice daily.

“But Dr. Eric,” I replied, “She’s 15 months old. Isn’t she going to swallow whatever toothpaste I give her?”

“Well, yes,” he answered, “But you wouldn’t be using that much.”

…he just didn’t want to hear me.

I declined the fluoride toothpaste, and was told that there really just wasn’t any way around “fixing” Claire’s latest decay without the following procedures:

4 caps on her top central incisors and canines

2 fillings on her bottom premolars

And he strongly urged that we place sealants on 2 other teeth, if not also over top of the 2 fillings as well.

That’s right… it was July, just 6 months after she had to be put under, x-rayed and have caps placed… and she had no less than 5 cavities.

This news just deflated my confidence. I had been doing everything “right,” in an effort to avoid ever again

needing to go through what she had to go through (no juices, no sugars, no chewy fruit, still 95% exclusively breastfed, sips of water straight from a cup after nursing, brushing her teeth with remineralizing paste), and yet here we were again. After this news sat for a few days and my nerve came back, I started wanting more answers and wasn’t quite so willing to roll over just yet.everythingright

I went and got a second opinion from a pediatric dentist in Appleton (Dr. Gonzo). Sadly, his opinion was to be even MORE aggressive in treatment. He insisted upon prescription fluoride toothpaste, and instead of the 4 caps recommended by Dr. Eric, he noticed decay above her current caps and said that those needed to be removed and replaced… for a total of SIX caps.

By this time, her teeth had taken on a blue hue due to being so thin from demineralization. Dr. Gonzo also pointed out what looked like her enamel actually shearing off her canines, not unlike how a snow Avalanche looks when it’s shearing off the side of a cliff. My stomach really sank when he addressed the likelihood of her not-yet-arrived molars developing severe decay as well… or the few healthy teeth still remaining. He said we’re looking at having to do this “a few times” before her adult teeth even arrived.  I was sick to my stomach with this. It seemed like I really had no options but to constantly play catch up to whatever was destroying my child’s teeth. And it was a losing battle.

What treatments did you go ahead with, and where did you get the ideas from? Did you have support from your dentist?

My instinct was strong in saying that something was off, but with so many experts and family agreeing that “it just has to be done,” I began doubting myself. At one point I finally gave in and agreed, but I demanded the MSDS sheets of all substances that would be placed in her mouth. That was what kickstarted my new determination to know EXACTLY what I was agreeing to.

When I read about the fluoride that is impregnanted into fillings, with the sole purpose to provide a continuous leech of fluoride for upwards of 3 years, I HATED it, but rationalized that I still could provide Claire with food that helps the body flush fluoride… so I started planning for the addition of sea vegetables, tamarind, rose hips, even boron.

Then I learned that sealants are made with a plastic that contains compounds, which when exposed to salivary enzymes, converts to BPA. Claire would constantly have BPA, a neurotoxin, IN HER MOUTH.

The MSDS sheets cited needing to avoid inhalation or direct skin contact with ingredients that they were going to IMPLANT IN MY BABY’S MOUTH.

….CUE THE PANIC ATTACKS.

Here is where I started searching for “alternatives to fillings and sealants.”

I came across a video blog made by a mom. If my life depended on finding it, I probably couldn’t. I scrolled every page and read every article out of desperation when I was trying to find something – anything – that would provide me with an alternative treatment for Claire. In this video blog, the mom begins describing her 2 year old breastfed child having severe decay, being told she needed to have caps and fillings… essentially, she was describing our EXACT predicament.

Then she said magical words: “Moms out there, you need to hear this: YOU CAN CURE CAVITIES NATURALLY.”youcancure

She went on to urge listeners to read the book “Cure Tooth Decay” by Ramiel Nagel. And she also went on to say that her child, now 3, has zero cavities and perfectly healthy teeth. Well, I immediately grew elated!

I purchased the book, which is entirely based upon Dr. Weston Price’s research, and cancelled the dental procedures. When I spoke with Dr. Meredith to cancel and explain, she had never even heard of Dr. Weston Price. She knew I was a vegan, and was surprised that I would even consider such a drastic dietary change. She was respectful but doubtful, and mostly concerned that I made sure to keep a very close eye on the progression of decay, as Claire’s decay had proven to be so rapid in the past. Because we caught the decay earlier this time around, I was hoping I had more time on my side.

We also agreed that I would offer Claire daily sips of ice water, to gauge any discomfort. I told Dr. Meredith that I was going to commit to this for 8 weeks, and if there was no improvement, or if the decay was still progressing, or if Claire ever showed signs of pain, then I would do the procedure knowing I had done everything I could think of. She kindly supported me, but I think she was expecting to see me in a few weeks once I realized it wasn’t working. I had to make the same deal with my husband.

Can you tell us more about Dr. Weston Price and his protocol for healing cavities?

Dr. Weston Price was a dentist based in Cleveland, Ohio, in the 1930s. He was the Chairman of Research of the National Dentist Association, which today we know as the American Dental Association. A good bio link for him is at http://soilandhealth.org/wp-content/uploads/02/0203CAT/020305ppnf/price.html

The protocol that I began following was one written clearly in “Cure Tooth Decay.” It focuses on plentiful RAW dairy products, fermented foods, green leafy vegetables, fatty fish, rich meaty soups made from nutrient-rich bone broths, and…. organ meats. Essentially the polar opposite of what not only my ethics were comfortable eating, but also my stomach.

“Price’s conclusions and recommendations were shocking for his time. He advocated a return to breast feeding when such a practice was discouraged by Western medicine. He urged parents to give their childrencod liver oil every day. He considered fresh butter to be the supreme health food. He warned againstpesticides, herbicides, preservatives, artificial colorings, refined sugars, refined vegetable oils, in short, all the things that modern nutrition and agriculture have embraced and promoted the last few decades. Price believed that margarine was a demonic creation. Let me tell you, with recommendations like these, he was REALLY unpopular! But the result of his research speaks for itself!” -soilandhealth.org

Claire and Ashley- blur

Ashley & Claire

What was your diet and lifestyle like before the cavity?

Ugh. The chronic thorn in my side!

Backing up, I had been an ovo-lacto vegetarian for upwards of 15 years when I became pregnant. It was about 3-4 months into my pregnancy, however, that I discovered I couldn’t tolerate any dairy products without almost immediate stomach pain and diarrhea. At the doctor’s suggestion, I tried taking over the counter Lactaid, and with that I was able to have dairy products. I soon found myself popping those Lactaid pills freely and frequently. Just one week after beginning the Lactaid supplements, I was woken from sleep with such a tearing, stabbing sensation in my right upper abdomen that I was concerned for my now almost 5-month along pregnancy.

Without much exam, I went for a gallbladder ultrasound, which had normal findings. I remember during the ultrasound thinking to myself “well, if that’s where they’re scanning, that’s not where it hurts.”

I had a blood draw, which showed elevated liver enzymes. With no other ideas, I figured that the only thing that I had recently changed was the Lactaid being added to my diet, and so I stopped taking it. Within a couple of days, my pain was lessening. When I went for a repeat liver panel, my enzymes were lowering. Just out of curiosity, I started taking the Lactaid again, and within 3 days was doubled over in pain in my upper right abdomen again. I stopped the Lactaid completely after that…and never had the pain again.

And so the rest of my pregnancy was entirely dairy free, in addition to being vegetarian.

When Claire was born, I ate a lot of Morningstar Farms or Boca Burger veggie burgers. Since my dairy intolerance seemed to be directly related to my pregnancy, I was able to consume it no problem. However, within just shy of a month, it was apparent that Claire was having extremely painful stomach issues when I consumed soy, and/or dairy and so I cut both out entirely. I realized that me consuming soy made her scream in pain, and me consuming dairy resulted in her almost immediately projectile vomiting upon nursing. My husband and I made the comment that it was like her little body was doing all it could to get my breastmilk out of her stomach if it had even the slightest traces of soy or dairy in it.

And so, my diet went to eating lots of avocado on toast, tomato on toast, pasta with marinara sauce, rice and beans, veggie stir fries. Very carb-heavy and lots of processed items. We’re talking tons of homemade daily baked bread.

Because really, what else was there? Plain salads weren’t appealing. Plain veggies weren’t appealing. Soy and dairy seem to be in darn near everything from hummus to dressing to mayo…

And as a new mom with a husband away working all the time, my efforts were not going toward a whole lot of effort in the kitchen. I needed convenience. I joined a soy-free/dairy-free/gluten-free group on Facebook. More than once it was suggested to me that if a child is soy and dairy allergic, to also be thinking about gluten allergy. Figuring that I ate so much gluten that surely I would know if Claire was actually allergic to it, I scoffed at the idea and ignored it.

It was after one particularly fresh baked bread – heavy week, however, that Claire’s usual little, benign, chronic skin bumps went full-body. She had always (always) had very small red bumps on her chest or back, but because they never bothered her, I had simply chalked it up to teething one week, or using soap, or heat, or… but when suddenly I realized these bumps were on her calves, thighs, forearms, upper arms… I wondered if gluten actually was an issue.

And so, when Claire was 17 months old, and still 95% breast fed, I committed to an entire month of zero gluten. So at that point we’re soy free, dairy free, gluten free vegetarians. Oh, and I don’t like eggs so you may as well add egg-free to that. My diet was limited to Udi’s gluten free bread (LOTS) for tomato and avocado sandwiches, corn noodles with marinara sauce, and potatoes with Earth Balance butter substitute. Not exactly a well-rounded diet, and my options were getting more and more sparse.

Two weeks after ridding gluten entirely, Claire’s rash cleared up… the rash she had for 17 months was gone. It reappeared after the gluten-free month when I ate half a loaf of homemade bread, as an experiment. Yep, sure enough, within 14 hours it was back with a vengeance. Neither of us has had gluten since then, and the rash has never reappeared.

What’s amazing, though, is that I even felt shockingly different when I went gluten free.

The pain in my feet and knees that would almost send me to my knees upon waking up in the morning? Gone.
My chronic dull headaches and eye strain? Gone.
My flubbery belly? Well… Noticeably less so.
My cloudy “new mommy brain” that was still frighteningly there? Gone.
My old brain was back and sharp as ever! I didn’t hobble when I got up from sitting! I didn’t have the kind of headache that only comes from withdrawal!
My answer was clear: Gluten wasn’t good for EITHER of us.

…ALL of this started coming together, however, when one day someone said they had heard that celiac (which my cousin has, and obviously Claire and myself have, if not a gluten sensitivity at the very least) and infant/childhood tooth decay have a correlation.

That was when the lightbulb really went off for me.
I had never considered the health of my exclusively breastfed infant to be dependent on what I ate.

I had never considered nutrition to be so powerful as to cause perfectly healthy teeth to crumble away.
Meaning I never imagined that breastmilk could be anything LESS than perfect. Never had my nutrition ever been a concern to be discussed anywhere along the way. I’d never heard at any time in my life that breast milk is only as good as the mom makes it. I figured, naively, that I could eat garbage, and yet somehow, out would still come this liquid gold. Unfortunately, my ignorance resulted in supplying Claire with severely lacking breastmilk. One thing that many may pass over is why I decided to go on the protocol liquidgoldmyself; and that is to ensure that the breast milk that is Claire’s essentially sole source of nutrition is as nutrient-dense and nourishing as it can be. As a breastfeeding mother, it’s entirely my responsibility to provide the best possible food for my child.

As I learned more about the correlation of celiac disease to infant tooth decay, it made complete sense to me… her body isn’t getting all of the nutrients that it needs. But I still had been blaming it solely on the celiac label. It took being sleeplessly anxiety ridden over Claire needing multiple more dental procedures under general anesthesia to really start digging into the nutrition that I was providing her, which is what had led to me discover the Weston Price Protocol.

What were some of the biggest changes you had to make? What are some things you added in, and some things you took out?

Immediately, the biggest change was on my end was from an ethically-based vegetarian standpoint. Never had anything trumped my firm priorities of animal welfare and compassionate eating. I needed to begin viewing food as medicine, something I had never done before. I also began diving in to learning where my food would be coming from. It was important to me to know how these animals lived, what they ate, and most importantly to my conscience: how they died. I began calling farms and interviewing farmers, taking several aback as I asked for detailed information in their slaughter practices. I needed to know that what I was doing was going to continue in the most compassionate and respectful way possible.

The biggest change on Claire’s end made me wary… dairy. Remember, this child had severe reactions even if I was the one who directly consumed it, and she only received it through breast milk.

I started by asking the people at our local organic farm-to-table store for recommendations for organic grass-fed dairy. I also began asking farmers who had stands at the farmers markets. One thing that I need to point out is that raw dairy IS NOT ILLEGAL in Wisconsin… so there is no need to be “hush hush” about it in your search to find it. Many farmers will gladly sell raw milk if you ask… the law in WI is that the buyer needs to GO TO the farm to make the purchase. This is a fantastic opportunity for the buyer to see the farm, meet the cows, see how they live and are raised! I now have two wonderful sources of organic grass fed raw milk. One from Holsteins (a1 milk protein), and one from Jerseys (a2 protein).

When I got my first jar of raw milk, even I was hesitant to try it. You hear all the controversy and warnings about it, and that combined with Claire’s allergy made me very unsure. But when I poured the first glass, and Claire wanted to try some, she guzzled an entire 6 ounces and was asking for more! She never got sick.

Tim making liver and onions for dinner (notice all the fermenting goodies on the countertop in the background!)

Tim making liver & onions in style

To this day she refuses pasteurized dairy. She will not eat anything cooked in pasteurized butter, and won’t eat homemade yogurt if the milk is heated to pasteurization… but she will eat raw butter with a spoon, devour raw yogurt, and drink raw milk happily! This made me start paying attention to what it means to eat foods in their natural state.

I also began making my own fermented foods, such as milk kefir (a new favorite), yogurt, sauerkraut, pickles, and other veggies. I was super intimidated to start, but soon discovered that the learning curve isn’t steep, and soon felt like I’d been doing it for years. I really recommend others give fermenting a try!

Claire is also getting lots of good fats and nutrients by eating homemade chicken and beef bone broths with plenty of dark leafy greens, root veggies, cabbage, sweet potatoes, mushrooms. I add raw cream and raw butter to many of the soups after cooking to avoid heating it to pasteurization temperature. I sometimes add beef gelatin for extra nutrition. Claire LOVES her soups, and it’s a great way to stretch the weekly food budgets, get hearty nutrition, and get her to try new flavors. It is recommended once teeth are fully healed to then begin introducing sprouted grains and sprouted sourdough breads.

PS: in case people are concerned about weight gain on this protocol (it’s high fat)… as a person who has an obese woman living inside of her just screaming to get out, I have actually lost 10 pounds, am never hungry (have to consciously make myself eat), and haven’t had a single craving for carbs. None.

Broiled Wild Alaskan salmon

Broiled Wild Alaskan salmon marinated with garlic and cracked pepper, served on a bed of organic spinach, arugula and herbs and dressed with a homemade Caesar dressing of wild caught anchovies, raw cheese, pastures organic farm fresh egg yolk and extra virgin olive oil.

Did you add supplements?

Yes. I began taking Green Pastures Royal Blend, which is a blend of fermented cod liver oil and high vitamin11994297_10156028503195032_248179341_n

butter oil. However, when the fermented cod liver oil was called into question see: http://www.modernalternativemama.com/2015/08/24/is-fermented-cod-liver-oil-the-real-deal-or-a-sick-hoax/), I chose to switch to Nordic Naturals cod liver oil and Green Pastures high vitamin butter oil instead. I take 6-8 capsules of each daily, to add up to the recommended 1 1/2 teaspoons.

I began making my own calcium powder from the shells of all the organic, pastured, farm-fresh eggs we were eating. (The hens are a lovely bunch of ladies, and we enjoy visiting them and their turkey roost-mate often.) I aim for a teaspoon daily of this fantastically bio-available calcium. I also take organic seaweed for iodine, vitamin a and calcium… and recently I’ve begun encapsulating organic rose hips for vitamin C. Claire now takes a Cell Salt supplement.

How long did it take for you to see improvement, and how far into the protocol are you?

I began seeing improvement in 2 weeks. The most easily viewed cavity that she has is located on the front of her top central incisor, just below the gum line. In two weeks I saw it become lighter in color, and less deep of a hole. Her teeth also were noticeably more opaque, not as translucent, and not as blue-hued from demineralization. I didn’t know if I was just seeing what I wanted to see, but It was promising, nonetheless.

We are now 8 weeks into the protocol. Claire’s teeth only keep improving. As damage has already been done to her teeth, we are not expecting the evidence of previous cavities to disappear entirely when they heal. Instead, where cavities are spongey, vulnerable, discolored pits missing enamel… her cavities will become (AND ARE) harder, lighter in color, and grow strong with remineralization. Becoming just as healthy as the surrounding tooth, now being healed with the regrowth of enamel, her teeth that were visually unhealthy are becoming dense & shiny white.

What was your dentist’s reaction to Claire’s results?

4 weeks into the protocol Claire’s teeth were examined by her dentist. Dr. Meredith took a good, long time examining her
teeth. Much longer than she ever had… to the point that I was beginning to wonder what she was doing….

Until she sat back, looked at me with a grin, and said- “IT’S WORKING!”  She was amazed, and excited!

ITSWORKINGNot only is she now eager to see how much more improvement we will see, but she’s gone from simply respecting my decision to forgo any dental procedures in exchange for dietary changes, to now ENCOURAGING my decision, and is excited to be able to share this option with other parents!

Any advice for parents out there?

 The two colossal lessons that I’ve learned, and want nothing less than to scream it from the mountain tops are:

  1. Food has the ability to give or take away health.Food can do what modern medicine cannot. What may be marketed as healthy may not actually be healthful. Even “good” foods, such as whole grains, can be damaging if a strong nutritional foundation isn’t built. At the end of the day, our bodies don’t care what our food “preferences” are. It still has its food REQUIREMENTS that cannot be compromised without dire consequences.
  1. This bit may come from my view as a mom trying to heal her child, but resonates to everybody: Listen to your gut.If
    the world of experts is saying something must be done, but it just doesn’t feel right to you, give your instincts a voice. Do the work to find alternative options, and never discount your ability to heal yourself.

foodThere is no way to know if Claire’s dental condition was due completely because of her diet, or also genetics. Today, I can no longer say that the two aren’t markedly reliant upon one another, so I’m not concerned about the question because the answer remains the same. We have control over the food and lifestyle choices that we make… which means that we get daily opportunities to aid or hinder any predispositions to disease. Some will dismiss the healing ability of food and nutrition, as I once did, giving excessive power to the label of “genetics.” But, I hope minds remain open to the possibilities! Claire’s teeth are simply an outward display of her health… can you imagine the healing that’s going on in the rest of her little growing body? I’ve learned that the opportunity to regain control over health, regardless of what’s to blame, is in my hands. I hope my story motivates others to take back some control of their own.

 

And lastly, would you mind sharing a favorite recipe?

Believe it or not, it’s now so hard for me to narrow my favorite recipes down to just one! I’ve come to appreciate food in a whole new light that I now see how much healing can come from something as simple as a milkshake! So below is my favorite recipe: my morning tooth healing milkshake. Rich in minerals, fats, and yumminess, I have this almost every morning, and sometimes as a night time dessert.

Thank you so much, Ashley for sharing your story. It’s inspiring and refreshing!

For more information & studies on the safety & health benefits of raw dairy, please visit www.realmilk.com andwww.westonaprice.org 

Recipe of the Month:  Ashley’s Chocolate Milkshake ImageProxy

Ingredients: 

  • 1 cup raw organic milk
  • 1/4-1/2 cup raw organic cream
  • 1 raw organic egg
  • 1/2 tsp calcium powder (from those ground up egg shells!)
  • 1 tbsp raw cocao powder (rich in iron, manganese, magnesium, and zinc!)
  • 1 tbsp raw honey
  • A splash of real vanilla extract

Directions:

Zip together in a blender… and enjoy! The reason I love THIS recipe so much is because it’s so easy to change it up by replacing the cocoa powder for any of the following:

  • 1/2 tsp cinnamon + 1/4 tsp nutmeg = eggnog smoothie!
  • A few fresh or frozen strawberries = strawberry milkshake!
  • …or simply omit the cocoa and leave it as a delicious vanilla milkshake.

Warmly,

Megan Normansell (Kerkhoff), CHC, AADP, CFH

Certified Holistic Practitioner/Holistic Nutritionist/Herbalist/Wild Edibles Guide

Follow me on Facebook and Instagram for more recipes and healthy living ideas!

Get Even Healthier!
Get the answers you’ve been searching for, and heal your body for good… naturally and holistically.  We have successfully helped thousands of people across the country live a healthier life than they ever could have imagined, and specialize in dozens of different health concerns. Curious? 
Schedule your complimentary consultation with me today! Read the incredible reviews we’ve received over the years here!

http://www.aayushealth.com     –     megan@aayushealth.com    –    920-327-2221

Wild Grape Juice (The real stuff!)

Yesterday I was invited to a friend’s property to do a plant walk with her.  Lucky for me she had more fruit than she knew what to do with!  I left with a nice supply of autumn olives and wild grapes.

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We love to eat the autumn olives as a snack, or mix with local yogurt.

After getting rid of the bad grapes,  I ended up with about 40 oz. Straight to the juicer!

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Wild grapes are an excellent source of catechins, anthocyanins and resveratrol, as well as many vitamins, minerals, electrolytes, and other phytonutrients. This gives this fruit anti-oxidant, stroke preventative, anti-allergenic, anti-cancer, and anti-inflammatory properties.

Because they are so tart,  I added 3 organic apples to the mix to sweeten.  The end result: what a treat!  My toddler gulped it down.

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Thanks for visiting!

Megan Normansell (Kerkhoff), CHC, AADP, CFH

Certified Holistic Practitioner/Holistic Nutritionist/Herbalist/Wild Edibles Guide

Follow me on Facebook and Instagram for more recipes and healthy living ideas!

Get Even Healthier!
Get the answers you’ve been searching for, and heal your body for good… naturally and holistically.  We have successfully helped thousands of people across the country live a healthier life than they ever could have imagined, and specialize in dozens of different health concerns. Curious? 
Schedule your complimentary consultation with me today! Read the incredible reviews we’ve received over the years here!

http://www.aayushealth.com     –     megan@aayushealth.com    –    920-327-2221

Turning Cravings into Real Food

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We all have those comfort foods that we loved as a child- mac & cheese, ice cream cones, tater tot casserole, etc. So what does a health-conscious adult do when that once beloved food pops up as a food craving? Ignore it and suffer? Indulge in it and feel guilty afterwards? Nope! Make a healthy version, of course!

Egg Salad Sandwiches: not a food we normally think of as healthy. But just like any other comfort food, they can be. Switch out the typically chemical-laden processed ingredients for their organic & whole food counterparts, and you’ll feel satisfied & happy.

Now this was my first attempt at egg salad, and I must warn you I’m not one to measure. (I’d have a whole lot more recipes for you if I did!)  So these are just estimates. But this leaves room for you to get creative and make it your own!

Ingredients:

6 hardboiled organic eggs (free of pesticides, GMO’s, and growth hormones)

About 1/3 cup organic mayo (I like spectrum organics- with healthier simple non-GMO ingredients like egg, vinegar, mustard, & lemon- instead of the toxic big name brands full of MSG, preservatives, and genetically modified ingredients)

Paprika (look for organic and/or non-irradiated)

Green onions or chives, chopped (look for fresh, or non-irradiated dried)

Sea salt & black pepper (instead of iodized table salt, which can cause bloating and edema)

Yellow mustard (look for simple ingredients without preservatives)

Dark green leafies like chard, arugula, or kale (instead of iceburg)

Organic spouted bread (instead of processed wheat bread, which contributes to many diseases and weight gain)

Directions:

In a medium sized bowl, chop the peeled eggs into chunks. Mix in the mayo. Sprinkle desired amounts of paprika, onions/chives, and yellow mustard. The right amounts of these ingredients should make the egg salad a nice bright yellow color as pictured here, dotted with colorful greens. Season to taste with the sea salt and pepper.

That’s it! Now serve it on sprouted organic bread (I’m using Angelic brand in this picture) and top with dark colored leafy greens. Enjoy your healthy classic childhood treat!

 

Thanks for visiting!

Megan Normansell (Kerkhoff), CHC, AADP, CFH

Certified Holistic Practitioner/Holistic Nutritionist/Herbalist/Wild Edibles Guide

Follow me on Facebook and Instagram for more recipes and healthy living ideas!

Get Even Healthier!
Get the answers you’ve been searching for, and heal your body for good… naturally and holistically.  We have successfully helped thousands of people across the country live a healthier life than they ever could have imagined, and specialize in dozens of different health concerns. Curious? 
Schedule your complimentary consultation with me today! Read the incredible reviews we’ve received over the years here!

http://www.aayushealth.com     –     megan@aayushealth.com    –    920-327-2221

Organic & Local Egg McMegans

Organic & Local Egg McMegans

McDonalds who?? (This recipe SERIOUSLY blows Egg McMuffins out the water!)

This quick treat features local, organic potatoes from the Kaukauna farmers market, and local organic eggs, butter & cheese from Trust Local Foods in Little Chute. I recommend using non-irradiated seasonings and sprouted grain muffins.

1. Simply saute the cut potatoes in olive oil on medium-high heat for about 10 minutes, stirring frequently. Sprinkle with dulse or kelp flakes, onion powder, turmeric powder, sea salt, and garlic powder. Add one whole chopped onion and turn the heat down to low-medium. Saute for another 5 minutes.

2. While the potatoes are cooking, pan fry your egg in a bit of olive oil. Toast your muffins and lightly butter, then place a slice of cheese on the bottom slice. When your egg is done, place on top of the cheese and top with the other muffin half. Enjoy!

Thanks for visiting!

Megan Normansell (Kerkhoff), CHC, AADP, CFH

Certified Holistic Practitioner/Holistic Nutritionist/Herbalist/Wild Edibles Guide

Follow me on Facebook and Instagram for more recipes and healthy living ideas!

Get Even Healthier!
Get the answers you’ve been searching for, and heal your body for good… naturally and holistically.  We have successfully helped thousands of people across the country live a healthier life than they ever could have imagined, and specialize in dozens of different health concerns. Curious? 
Schedule your complimentary consultation with me today! Read the incredible reviews we’ve received over the years here!

http://www.aayushealth.com     –     megan@aayushealth.com    –    920-327-2221

The Greatest Threat to Human Health May be in Your Fridge Right Now

I’m still astounded at the millions of people who showed up in 40 countries around the world for “March Against Monsanto” on May 25 to work to save our food supply, protect our health, and save our environment. I was honored to be asked to speak about the health effects of GMOs at our Appleton event, and we had a fantastic group of nearly 200 show up. Thank you to all how participated- you were a part of history!! In case you missed it, the following is my speech along with some pictures from that day.

“Our bodies have an amazing ability to heal when given half the chance. I’ve seen it all- heart disease healed, chronic pain healed, obesity healed, diabetes healed, cancer healed, depression healed, allergies healed, infertility healed. The power of food has no limits. But when we consume this 70% of our grocery store food that is genetically modified & toxic- promoting disease and blocking healing- our bodies end up in a sorry state.

Cancerous tumors, accelerated aging, infertility, allergies, birth defects…

You’d think a product that causes this level of devastation would immediately be banned by the government, in an effort to protect us citizens.

When an herbal supplement, for example, causes one death when misused, is it all over the news and immediately the FDA jumps on it and bans it. So why, with the remarkable amount of evidence that we have today proving that Genetically Modified Organisms are wreaking havoc on our bodies, our environment, our wildlife, our farms, does our government turn a blind eye?

And why, in Spring 2013, did Congress pass a bill that protected the rights of the company who creates this product, and in turn taking away our rights away as citizens? They can no longer be held responsible when we get sick from their product. We can’t even always choose non-GMOs, because we aren’t even given the right to a label! We can slap a label on a water bottle that says “gluten free” or label orange juice with the vitamin C content, but it’s way too expensive and complicated to add the words “Contains GMOS” to a label? This product, Genetically Modified Organisms, is the largest government-endorsed mass-poisoning of US citizens we ever seen, unprecedented in history. This is the greatest threat to human health most of us will ever see in our lifetimes.

Monsanto, the same company that brought us Agent Orange, DDT, & PCB’s is now biochemically producing nearly all of our corn, soy, cotton, sugar beets, Hawaiian papaya, and canola in the US. Two newcomers to the GMO list are zucchini & crookneck squash. Did you know that nearly all grocery store milk today contains genetically modified ingredients? Most milk, ice cream, cheese, & yogurt you see on shelves today comes from cows treated with rBGH, Monsanto’s genetically engineered synthetic growth hormone. If you or your children have received vaccinations in the last decade, you’ve likely been injected with cloned or genetically engineered viruses.

While countries like Japan, New Zealand, Austria, Switzerland, Hungary, Germany, Ireland and many more are banning these controversial crops, our government- that works for us, the people- has chosen to not only ignore our demands, but pass laws to protect this company from being held responsible for the worldwide devastation they are causing.

As the information I’m giving you today is based on valid scientific studies, I think it’s important to understand Monsanto’s version of what’s considered science. Here’s a few interesting points from Monsanto’s cornerstone study for proving the safety of GMO’s:

  • The study lasted only 90 days
  • Test subject’s organs were never measured
  • GM’s were diluted up to 12 times. According to an expert review, this was most likely done to prevent any undesirable effects from occurring before the short test period was up.
  • Samples were pooled from different locations and conditions, and data from the only side-by-side comparison was removed and never published.

Monsanto & USDA studies are, on average, 90 days. Between 1992 & 2002, when we had the biggest boom in GMO’s, the USDA spent $1.8 billion on GMO research. 1% of that went to safety testing. Meanwhile, the agricultural industry uses its patents to maintain tight control over who researches what, how the research is done, and on what outcomes they would like to be made public at US Universities.

The longest, most comprehensive study on GMO’s was conducted at France’s University of Caen, and published in the peer-reviewed journal “Food & Chemical Toxicity.” Over the course of 2 years, 10 groups of rats were fed either GMO corn or Roundup herbicide in their water, or both, and the control groups consumed non-GMO corn, and non-GMO rat chow. Nothing much happened in the first 90 days, which is the industry’s gold standard time frame for GMO testing. But after those initial 90 days?

The groups fed the Round-up ready corn & Roundup herbicide both showed “severe adverse health effects” including mammary tumors, & kidney & liver damage, leading to premature death. This happened whether they were consumed separately or together. At the end of the study, 50-80% of the females had large tumors, compared to small tumors in 30% of the control groups. 50% of males & 70% of females died prematurely in the Roundup/GMO groups, vs 30% & 20% in the control groups.

One action of Round-up, or glyphosate, is that it chelates vital minerals from plants. By depriving the plant of iron, zinc, copper, manganese, magnesium, calcium, boron, and other nutrients, the plant dies. And this action doesn’t stop at just plants- it also continues on to deplete these same nutrients from us. Alzheimer’s, for example, is a disease linked with reduced copper and magnesium- this disease has jumped 9000% since 1990. Glyphosate-induced mineral deficiencies can easily go unidentified and untreated. Laboratory tests can sometimes detectadequate mineral levels in the body, but miss the fact that glyphosate has already rendered them unusable. Deficiencies in these particular minerals alone can cause disorders ranging from heart disease and osteoporosis to obesity and arthritis.

A press advisory from The American Academy Of Environmental Medicine (AAEM) was sent out in 2009, calling for immediate moratorium On Genetically Modified Foods. They urged physicians to “educate their patients, the medical community, and the public to avoid GM (genetically modified) foods when possible, and provide educational materials concerning GM foods and health risks.” They also recommended that physicians should “consider the role of GM foods in their patients’ disease processes.”

The AAEM states the following as the health risks of GMOs:

  • Infertility
  • Immune problems
  • Accelerated aging
  • Insulin regulation
  • Changes in major organs
  • Gastrointestinal changes and problems
  • Here’s a sampling of some more results of independent studies:
  • GMO potatoes were found to cause cancer in rats
  • GMO foods were found to disrupt the kidneys, liver, heart, & spleen in rats & mice
  • GMO bt toxin corn induced autoimmune disease in mice, commonly associated with arthritis, Lou Gehrig’s disease, osteoporosis, and inflammatory bowel disease.
  • Indian studies found infertility, spontaneous abortion, premature birth, and premature death in buffalo fed GMO cotton products
  • Animals fed GMO foods have developed bleeding stomach ulcers
  • Soy allergies have skyrocketed after the introduction of GMO soy- many believe there is a relationship between the two.
  • GM genes have been found to damage human gut flora, which may play a role in GMO’s links to autoimmune disease, impaired immunity, cancer, and allergies.
  • GMO corn was found to cause sterility in pigs

Now fertility is an important topic, as we continue to find reproductive failure as a recurring theme in studies. What do we, the human species, have, if not the ability to reproduce? How can humankind possibly continue if we are sterilizing ourselves with every bite?

When it comes to infertility, research suggests that glyphosates could be to blame. Glyphosate is a broad-spectrum herbicide created by Monsanto- aka Roundup. Glyphosate is the most widely used herbicide. Many crops today are genetically modified to be resistant to this chemical, therefore larger than normal doses can be used to kill invading plants, without risk of harming the crop. It is believed that this herbicide throws off the delicate balance of hormones required for both conception and for fetal growth.

A study published in 2000 found that in humans, Roundup interferes with an enzyme involved in testosterone production, as well as aromatase, an estrogen biosynthesis enzyme. A 2009 study on mice found Roundup-induced chromosomal aberrations and damage to DNA. American Journal of Clinical Nutrition October 1999 it was published that glyphosate may interfere with folic acid absorption, which could increase risk of chromosome disorders and spina bifida. Although purely speculation at this point, doesn’t it seem possible that glyphosate could play a large part in the chromosomal disorders we see today, such as Down Syndrome & Turner Syndrome?

In government-sponsored research in Italy, mice fed Monsanto’s bt-toxin corn had damaged sperm cells and their offspring had a 5-fold increase in mortality, with an inability to reproduce. In a 2009 French study, scientists discovered that Roundup kills the outer layers of cells on the placenta of pregnant women, which can ultimately kill the placenta. These results were from the use of small, residual amounts of glyphosate- the levels typically found in the standard American diet. A Canadian study of 4,000 pregnant women found that women exposed to glyphosate during the 3 months before pregnancy had a significantly higher risk of miscarriage. When fathers were exposed shortly before conception, the women had a moderate increase in preterm delivery and miscarriage.

A 2005 study at the Russian National Academy of Sciences found that 50% of the babies from rats fed GMO soy died within 21 days. The non-GMO control group had a 10% death rate. The babies in the GMO group were also smaller and infertile. In a Canadian study it was found that bt-toxin is now present in 69% of non-pregnant women’s blood samples, and in 93% of pregnant women’s. In frogs & chicken embryos Roundup was found to cause malformations of the skull, face, brain, and spinal cord.

It may not seem like you are able to save the world as one person, but when we all come together we create a ripple effect that WILL change the world. Fight back with your grocery dollars by buying organic. Even better, buy organic & local. Vote this company out by not giving them your money. Fight back by not using hazardous chemicals in your lawn or home.  Tell your friends, neighbors, family, about the devastation that is happening right under their noses- the public deserves to know. Demand labels. Write your representatives. Meet with them. Keep writing and meeting with them if they continue to vote against what the people are demanding. We may not be able to buy members of Congress like Monsanto, but we can keep bugging them until they listen!

Sources:

J Toxicol Environmental Health, Use of genetically modified viruses and genetically engineered virus-vector vaccines- http://www.ncbi.nlm.nih.gov/pubmed/16982535

National Institute of Allergy and Infectious

Disease, Vaccines

http://www.niaid.nih.gov/topics/vaccines/understanding/pages/typesvaccines.aspx

The American Journal of Pathology, The Endogenous Adjuvant Squalene Can Induce a Chronic T-Cell-Mediated Arthritis in Rats, 2000- http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1850095/

NVIC.org Rotavirus- http://www.nvic.org/vaccines-and-diseases/Rotavirus.aspx

PharmPro January 16, 2012 – http://www.pharmpro.com/articles/2012/01/expanding-vaccine-market

SourceWatch.org – http://www.sourcewatch.org/index.php/Bayer

Greenpeace.org – http://www.greenpeace.org/usa/en/campaigns/genetic-engineering/ge-industry/other-companies/

Organic Consumers Association, USDA Watch- http://www.organicconsumers.org/usda_watch.cfm

Monsanto.com Who We Are – http://www.monsanto.com/whoweare/Pages/monsanto-relationships-pfizer-solutia.aspx

Seattle Global Justice August 25, 2010 – http://www.seattleglobaljustice.org/2010/08/for-immediate-release-gates-foundation-invests-in-monsanto/

Seeds of Deception: Exposing Industry and Government Lies about the Safety of the Genetically Engineered Foods You’re Eating by Jeffrey M. Smith

Genetic Roulette: The Documented Health Risks of Genetically Engineered Foods by Jeffrey M. Smith

Scientific American September 19, 2011

Chemical Research in Toxicology 2010; 23(10):1586-1595

Ecological Society of America August 2005; 15(4): 1118-1124

Walsh, LP; McCormick, C; Martin, C; Stocco, DM (2000). “Roundup inhibits steroidogenesis by disrupting steroidogenic acute regulatory (StAR) protein expression”http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1638308/ Environmental health perspectives 108 (8): 769-76. doi:10.1289/ehp.00108769PMC1638308PMID10964798. http://www.ncbi.nlm.nih.gov/pubmed/10964798

Prasad, Sahdeo; Srivastava, Smita; Singh, Madhulika; Shukla, Yogeshwer (2009). “Clastogenic Effects of Glyphosate in Bone Marrow Cells of Swiss Albino Mice”. Journal of Toxicology 2009: 1. doi:10.1155/2009/308985http://www.hindawi.com/journals/jt/2009/308985/

Daruich, J; Zirulnik, F; Gimenez, MS (2001). “Effect of the Herbicide Glyphosate on Enzymatic Activity in Pregnant Rats and Their Fetuses”. Environmental Research 85 (3): 226-31. doi:10.1006/enrs.2000.4229PMID11237511http://www.sciencedirect.com/science/article/pii/S0013935100942294

Daruich, Jorgelina; Zirulnik, Fanny; Giménez, María Sofía (2001). “Effect of the Herbicide Glyphosate on Enzymatic Activity in Pregnant Rats and Their Fetuses”. Environmental Research 85 (3): 226-31. doi:10.1006/enrs.2000.4229PMID11237511http://www.sciencedirect.com/science/article/pii/S0013935100942294

Lammer, Edward J.; Chen, Diane T.; Hoar, Richard M.; Agnish, Narsingh D.; Benke, Paul J.; Braun, John T.; Curry, Cynthia J.; Fernhoff, Paul M. et al. (1985). “Retinoic Acid Embryopathy”. New England Journal of Medicine 313 (14): 837-41.doi:10.1056/NEJM198510033131401PMID3162101. http://www.ncbi.nlm.nih.gov/pubmed/3162101

Durston, A. J.; Timmermans, J. P. M.; Hage, W. J.; Hendriks, H. F. J.; De Vries, N. J.; Heideveld, M.; Nieuwkoop, P. D. (1989). “Retinoic acid causes an anteroposterior transformation in the developing central nervous system”. Nature 340 (6229): 140-4.doi:10.1038/340140a0PMID2739735

. http://www.nature.com/nature/journal/v340/n6229/abs/340140a0.html

Paganelli, Alejandra; Gnazzo, Victoria; Acosta, Helena; López, Silvia L.; Carrasco, Andrés E. (2010). “Glyphosate-Based Herbicides Produce Teratogenic Effects on Vertebrates by Impairing Retinoic Acid Signaling”. Chemical Research in Toxicology 23 (10): 1586.doi:10.1021/tx1001749 PMID 20695457

http://pubs.acs.org/doi/abs/10.1021/tx1001749