and the Rose" by Rosemary Altea.  I was recently re-reading this book and thought this case was pretty interesting in lieu of the Mind-emotions and body-physical connection. 

  Rosemary did a reading for a couple that had lost a daughter, and the daughter came through.  With the help of Rosemary's guide "Grey Eagle" the transitioned daughter gave advice to help her in physical sister.

The sister had a severe case of ADHD like behavior, and the parents had seemingly tried everything to help out with her uncontrollable and very disruptive behavior and emotional patterns. 

  Grey Eagle & nonphysical daughter suggested to the parents that their other daughter's problems primarily lay in her diet.  She was intolerant of many foods.   

  The parents at first didn't believe this info, but they decided to give it a try and took her to some allergy specialists and had her tested for various food allergies.  It was found that she strongly reacted to many common foods like corn (interestingly, corn and wheat are becoming two of the most genetically modified foods there are--along with soy).

  They really changed her diet, and within a few months they noticed a definite improvement in her behavior and emotions. 

   Anyways, interesting how sometimes the purely physical can sometimes so affect the mind and especially the emotions (and thus also behavior).   Often on nonphysical oriented sites like this, we hear a lot about how much mind, attitude, intentions, etc. influence the physical, but not as much about the physical influencing behavior, emotions, etc.

  Hi Lucy, you're most likely correct about GMO not being an issue in this particular case. 

  Besides the lack of niacin absorption in relation to corn, i've also heard that corn tends to contain a lot of mold and thus mycotoxins which are hard on most bodies, especially bodies imbalanced and over toxic to begin with. 

  Similar to the issue with peanuts and how so many people have developed so called "allergies" to peanuts.  It's not the peanuts themselves, but the mold-mycotoxin issues in relation to same. 

  Interestingly, i've heard that modern day conventional food practices often involve irradiation and rather than kill off these molds, the irradiation actually greatly speeds up the growth of same!

  Perhaps this is partially why it seems like many more people have or are developing issues with peanuts in our modern times rather than in pre-modern times. 

  For myself, i've noticed i can better handle most organic forms of peanuts and it's various products, rather than the conventionally grown and processed kinds. 

  Yes, the point is that her behavior and emotional issues were helped by the changing of her diet, whatever the exact mechanism or causes behind same.

Hi Vee,

That was interesting to read, thank you for sharing that.  I'm interested in researching this further. 

  Do you have any good links for that purpose?

Hi.  Regarding grains ---

Gluten-free cooking gets rid of alot of problems. Once I took a course in it and recall that eating what we created was so refreshing, like a fog had lifted. And I hadn't even known I had a problem with grains.

Hominy is made from lye, an idea that bothers me abit.
Now I notice that rye bread, fresh off grocery store shelves, throws me for a loop --whee-ee! My homeopathist neighbor says that our (US) food distribution system takes too long for even fresh breads and so the rye has had time to develop a dangerous unseen mold.

Consequently I've switched from bread to pastas bought in small quantities and used up quickly.
I certainly miss sandwiches though. 

Bets

Quote:



The lye is apparently what makes the niacin in the corn available to the body.

This is from the wiki article I linked above:

"It has now been shown that the lime treatment makes niacin nutritionally available and reduces the chance of developing pellagra."

  Vee, thank you for the further info found at your blog link.  I skimmed some of it, and agree with a percentage. 

  I've found for myself, that the more gluten free i eat, the better my vehicle seems to do, and thus the better we feel. 

  For starch, i tend to eat a lot of organic brown rice pasta, or quinoa.  But i always mix these with large amounts of vegetables, and often some goat cheese, sheep feta, and/or yogurt (the only other form of cow dairy besides homemade, well kefired cow milk this vehicle can handle well).

Vee wrote on Mar 3^rd, 2011 at 8:27pm:


  Hi Vee, just wanted to share a helpful tip with you regarding Kefir. 

  Unfortunately, most bottled Kefir found in most stores is not real Kefir! 

  It's a pale shadow of the real stuff.  Real Kefir is made with what are called "Kefir Grains".  The "grains" are a complex colony/bio structure containing MANY various strands of probiotic micro-organisms primarily in the bacteria and yeast categories.   The average Kefir grain, and Kefir cultured milk from same, contains up to 30 to 40 some odd probiotic strands of different micro organisms.  Milk Kefir grains look sort of like rubbery pieces of cauliflower. 

  Most store bought brands of Kefir are not made using the original "grains" developed from ancient times and natural means, but rather selected lab isolated strands, much in the way that commercial yogurt is now made.

In most commercial Kefir products we find only 10 to 12 strands of probiotic micro-organisms, and often, by the time you consume them they are weak (and some dead) from long term, non ideal storage.

  That's the bad news, but the good news which is really good and many times makes up for the bad news is this:   

  There are various "Kefir communities" out there on the web wherein people have and often give away for next to free, real kefir grains.   

  To make homemade Kefir yourself is pretty easy, easier and more convenient than making homemade Yogurt, because Kefir cultures at room temp.!   So all you need is a clean & sterile container (large glass canning mason jars work good), some good and fresh milk, some Kefir grains, and some non metal spoons or what not to later scoop out the Kefir grains before you drink or store the product. 

  Usually the Kefir grains will culture the milk quite well within two days, but it's very temp. dependent.  If it's really warm (above 78 degrees F) where you store your Kefir, then 1 full day is often enough.  In hot summer months, unless one cranks up ones air conditioning, it's often best to start the Kefir culturing at room temp. for at least 7 hours or so then move it to the refrigerator to slow down the process.  Since the yeast in Kefir grains tends to produce some fermentation aka producing carbon dioxide, it's best to screw the cap on lightly & loosely and not tightly so the glass doesn't shatter from too much gas buildup.  Can happen!

  This kind of homemade, real Kefir cultured with the actual Kefir grains is far superior to the often expensive bottled stuff, both in variety of probiotics and especially in the sheer amount or count of live organisms and vitality of same, we're talking billions and billions of strong, fresh, live probiotics.  Like i touched on, it's far less expensive too, you just pay for the cost of the milk and whatever initial cost of the Kefir grains which in most cases is just the cost of postal shipping costs.   

Many people offer completely free kefir grains if you can pick them up locally.

  Here are a couple of sites to help you find people in your area that are willing to freely, almost freely, or for a small profit send or share Kefir grains with you. 

http://www.rejoiceinlife.com/kefir/kefirlistCanada.php

http://www.torontoadvisors.com/Kefir/kefir-list.php

  It's best, if you're going the mailing option, to find people closest to you as possible, so there is the least possible transit time.  Longer transit time equals greater stress on the Kefir.  This time of year is excellent for getting Kefir grains because it is neither too hot, nor too cold outside in many areas of the world.  This translates, with less transit time as well, to less time needed to nurture the grains back to a very active and healthy state (depending, this can take from just a couple of days of fresh milk, to weeks if they were really stressed). 

  I originally got my Kefir grains from one of these sites from a guy in VA U.S., who was trusting enough to mail out the Kefir grain to me, and who expected the postal compensation after i received it.  I think i paid him like 5 dollars in return.  Not very much considering I had the grains for a couple of years until i went on a long vacation and mistreated the culture and it died. 

  Here is the ultimate Kefir site on the web, by Kefir obsessed, Kefir genius Dom of Australia (or is it New Zealand, i don't remember now).  There is a ton of information about Kefir on here, including many various recipes for using Kefir to make various cheeses, sourdough foods, sauerkraut, etc.

  http://users.chariot.net.au/~dna/kefirpage.html

  Hi Vee, I haven't seen that particular brand of Kefir before in person, so i don't know and can't say. 

But i think i've seen that general brand before in relation to Yogurt, the Liberte name. 

  It sounds like it is one of the very commercial brands i was talking about before that use lab isolated strains rather than actual Kefir grains to culture the milk.   How many strands of probiotics does it list?  That will tell you, if it's 10 to 12, it's most likely the kind that uses the commercial, lab isolated kind. 

  Re: the culture count of 37 billion per 100 gram of serving, well it's a bit misleading, and you see this with probiotic supplements too. 

  Usually with the supplements they add "at the date of manufacture." 

This is a legal thing, they use to cover their behind, because they know, but don't expressly tell you that by the time the product gets to you and in your body, it rarely has the same count and in many cases much less.

  It's a little bit different with cultured Kefir products in that the Kefir culture will often be very, very slowly culturing even during refrigeration if there is enough "food" and lack of acidity still in the milk or medium.  If this is the case, this very slow culturing process helps to keep the micro-organisms alive.  Plus there isn't ever as long as a storage time with Kefir as there is with probiotic supplements that come in a pill or what not. 

   So, it probably on average is closer to the approximation they give, but again it really depends on various factors--especially how long it's been since it was first bottled to when you actually open it up and use it. 

   Either way, with fresh homemade Kefir, you know you will be getting very active and live product everytime unless there is something off with your Kefir grains.  And be saving a ton of money meanwhile.

  Btw, if you decide to get the real Kefir grains and make your own, and decide you want a flavored and/or sweeter Kefir, add these things to the Kefir after you have mostly already cultured the milk and especially after you have taken out the Kefir grains to store them in fresh milk.   

    Kefir grains can be sensitive and it's hard to know what will damage them or promote their health.  Dom talks a lot about this on his site.