Going all natural

[Shells1973]

Hello, my friends! My name is Shelley and I am a full time mom and student who currently resides in South Carolina. My mission is to start changing my lifestyle in order to live a healthier life. If you have any ideas or comments, please let me know.

[Ergendl]

I used a pedometer, then a Garmin Vivofit, and now a Fitbit, to improve the amount of time I'm active. When I was diagnosed with COPD two years ago, I was usually walking about 2,500 steps per day. By gradually increasing that, I am now up to 10,000 steps a day and feel much more energetic for it.

But I suspect as you're a full time mom and a student, Shelley, walking 10,000 steps a day is probably a push-over for you.

[Shells1973 in reply to Ergendl]

Honestly, I'm overweight and thought about drastically changing my diet to the paleo diet and adding fermented foods and a daily probiotic. That should help me lose weight and boost my immune system.

I read a book called 'Wheat Belly' and it totally changed my thoughts on wheat and gluten. I am already looking close at labels before I choose anything for my family to consume.

A perfect example of how my mindset has changed was yesterday when I decided to look at what ingredients are in Sunny D. We have bought Sunny D for almost a year. When I looked up the ingredients to see what they were, I poured that mess down the drain! It has ingredients that are used in making gas. The dies used are banned in many countries. Not the U.S., though. I'm ashamed of what We've become!

I now see why many people homestead. I wish we could.

[Ergendl in reply to Shells1973]

It's good if you can cook meals from fresh food rather than packets and microwave trays. Diets like the paleo can be quite hard to follow, whereas making homely dishes like stews and grills with salads and fresh veg can be a lot easier as you can choose fresh ingredients that are easy to find in your area. Some people on here swear by making smoothies. Cutting back on sugar and white flour can make a huge difference too, and it's good to replace white bread with wholemeal. Keep reading the labels, and good luck.

[juzwundering]

Hi Shelley. Nice to meet you, you caught my attention because of the ferment comment. I've been making sauerkraut and it's crazy easy once you get the hang of it. Most kraut in the U.S. is 'sterile' like most of our food. Large food companies have to be forever vigilant about what they sell in mass quantity. Not conducive to health.

My asthma is related to allergies and I've been so much better eating fermented food. I even drink a fermented tea. Give it a try if you have the time. Our ancestry might have been heavy on meat, but I think the fermented foods were more important.

Take care and good luck,

Gail

[Shells1973 in reply to juzwundering]

Oh my! I'm drinking some kombicha tea right now! Could you please send me your recipe for sauerkraut? If you don't want to post it, you can email me or text me. Let me know.

And don't you live in Tenneessee??

[Shells1973 in reply to Shells1973]

Kombucha...stupid auto-spell

[juzwundering in reply to Shells1973]

My first batch was from a library book, and it was so easy that I don't measure anymore. My son had been making it and told me how first, but I couldn't believe that it was so simple. Ha.

My first one was plain cabbage, then one batch with a little Kale for color, and caraway seeds. Then I graduated to some with fresh garlic. My daughter liked the garlic one the best but decided maybe it didn't 'sour ' enough; garlic having anti-bacterial properties.

A few things you need...large glass jar with wide mouth (easy to work with). Either a air-lock or cheese cloth...I ended up trying each was but my daughter gave me some "pickle pipes". Bought on line and are simple baby-bottle type nipples that fit with a wide-mouth jar. To let the gas escape.

Starting with a large bowl, chop your cabbage ( I use organic when possible) and as you add that sprinkle each layer with kosher salt (less additives-stays clear) and "kneed" it in.

An air-lock system is as simple as cheese cloth with a rubber band. The salt brings out the liquid in the cabbage and creates a brine, try to keep it under the surface, and the easiest way is to put a baggie of salt water on the surface to weight it down.

Keep it cool for two weeks (best 55-65) and after that it will keep fermenting for a while in the fridge. We are having a mild winter so mine stays outside and it's perfect! I did talk to a lady at our farmers market that said the temp doesn't matter too much, she's been making it for decades in all weather.

Also I've heard that if it goes "bad"....you'll know it!

Good luck, Gail

[juzwundering in reply to Shells1973]

Yes, Tenn.

[Shells1973 in reply to juzwundering]

We want to eventually move there. It's my hubbie's favorite state. We like it in the mountains. Preferably close to or in Johnson city. I want land and maybe a little homestead.

Thanks for all your help. I'm gonna get the ingredients and start on this sauerkraut this weekend.

[Shells1973]

I personally call milk "puss juice". I drink almond milk. You can make your own, actually. As for bread, I read a book called "Wheat Belly" which opened my eyes to whole grain. It's discusting that they modified. our grains to make more money.

I'm so glad to have you as a new buddy! I would love to know more about the Ketogenic diet.