Today on Natural Health and You we talked about pain - chronic and acute pain. There are many things you can do about pain without resorting to drugs. And we're not just talking about prescription drugs. Over the counter drugs can be just as damaging to the body. Short term use is better, but I think that before you reach for that bottle of "instant relief", you give a thought to chiropractic and/or diet.
Chiropractic is a drug free philosophy of treating the cause of the pain, rather than the pain itself. Chiropractic treatments can help the body repair the damage done from the mis alignments. If you want to find out more call our office at 800-326-5838 to make an appointment to see Dr. Bittiker.
You may also help yourself by changing your diet.
One of the first things I would delete from my diet would be artifical sweeteners and hight fructose corn syrup. How do you do that? Well, give up diet soda and those "pretty little packets" of aspartame. What should you drink instead? Why not try water? Cold water can be very refreshing. Try adding a spritz of lemon or maybe a spash of vinegar. Add a pinch of salt. Pour the water over some crushed berries in your glass.
MSG - Don't think that this is limited to Accent and Chinese food. It is also used in many processed foods. Other names for msg are, glutamic acid, yeast extract, hydrolyzed protein, sodium caseinate, and autolyzed yeast. It pays to read labels. And, you need to read labels everytime you purchase the same foods from time to time.
Preservatives - A number of studies have linked some of these preservatives to chronic pain - benzoates, monoglycerides, diglycerides, nitrates, nitrites, and sulfites. How do you avoid these? Try going as close to natural as you can. Go back through some of my previous postings to get some delicious do it yourself recipes.
Food additives can also aggravate fibromyalgia.
The best gluten-free bakery in Pasco county is almost ready to re-open. The new address is 7227 S R 52. Call 727-534-1977 to find out the exact day. You may also order your fresh baked goods to order.
What do we do? A full line of breads. Most of the breads are rice based, but we can accomodate rice allergies too.
Rice blend bread
Rice "rye" flavored bread
Rice cinnamon/raisin bread
Pizza crusts - personal size or regular
Sandwich/Hot dog rolls
Bagels-plain, onion, sundried tomato,everything, blueberry, cranberry are just some of our varieties
Cookies - gingersnaps, snickerdoodles, chocolate chip, Mexican hot chocolate, (just some of the varieties)
Cakes or cupcakes- chocolate, vanilla, red velvet, spice, pumpkin, banana. These are just a tip of the cake.
Special cakes/cupcakes - Carrot, Boston Cream, Nutella, Lemon with curd, Peanut butter sandwich cake,
"Hostess type" cupcakes
Pies - pecan, lemon meringue, apple, peach, strawberry/rhubarb to name a few
Most of the products can be made without dairy or eggs.
Most of the products can be made without sugar. We use xylitol. Allergic it cane sugar? We use beet or fruit sugar.
All of the products are made without soy.
Just call to see what's available, or stop in. Call 727-534-1977 or 800-326-5838 (just remember that number is shared with the chiropracttc office)
Stop in at 7227 State Road 52. Anyday, except Saturdays (remember, I'm on the air with my husband Dr. B), and don't stop in on June 30 because that is the first birthday of our grandson, Mannix.
Times are getting tougher. We need to evaluate how we shop for food, and what kinds of money and food we're wasting. We need to get smarter about our shopping and preperation of food.
There are two ways to aproach this. The best way is to lay out a menu for the week. You can subscribe to a menu service, which is okay for some, and this should help you curb waste. My preferred way is to pick out recipes for the week. Then I compile a shopping list. After checking my pantry to make see if I have any of the required staples, I head off to the store.
After I get back from the store, I place my meats in the fridge. I wash and drain all the vegetables. While the veggies are draining, I prepare my prep list. I will make a headline of peppers, then under that I will list how to cut the peppers, (julienned, diced, whatever) and which recipe those peppers go to. I use ziplock sandwich bags (Publix has the best value) to store the individual components.I then place those bags in a gallon size freezer (I like their thickness) and label them.
When it comes to my salad greens, I like to wash them (I use romaine or green/red leaf) I then tear the lettuce in bite size portions and spin the lettuce in my salad spinner (One of the best investments you can make). I then put the lettuce in a freezer ziplock bag, squeeze out the air, and seal. For each salad that I prepare, I portion out a handful of lettuce into a large bowl and then reseal the bag. I then add all the other ingredients to the bowl, toss, and serve.
A really good way to prepare and store the salad is the "salad in a jar" I've covered this in a previous blog, so I won't go into too much detail now. I will be offering a class in preparing salads in a jar in July.
If you don't have the time or inclication to prepare a menu everyweek, you will be pretty safe by buying a wide variety of fresh produce, such as lettuce, radishes, peppers (green, red, orange and/or yellow), green onions, celery, onions, and any other vegetables that you and your family like.
When you get home, wash and drain the vegetables, and then cut them into recipe friendly sizes. and then bag them.
You could even precook some potatoes, onions, celery and peppers to speed recipe preperations during the week. I like to cube potatoes, cook, drain, and cool. When they are cool, store them in a large freezer baggie. These can be used to make hash browns, or you may add them to soups and stews. You could buy them prepped this way in the grocery store, but then you are getting a ton of chemicals added to them to preserve them. Just make sure you use them within a week of preparing.
I also like to precook chicken. Depending upon my time crunch, I might use those precooked chickens available in the stores. When I get home, I feed the skin (if there isn't too much seasoning on it) to the dog. You could use the skins and the bones to make stock if you have the time. I cut up the chicken to use in either salads or casseroles. I also like to keep boneless chicken breasts handy. Just throw those suckers in the oven with some seasoning, bake, cool and use as you would the precooked chicken. Also, I've found that chicken on the bone will yield a more moist product, especially in the crockpot.
Today is June 1, 2013. If you missed the show on 1250 WHNZ, make sure you tune in via the podcast on www.whnz.com. The show's name is "Natural Health and You".
I'm going to share some breakfast recipes for you. If you are tired of the same old thing, these are for you.
Spicy scrambled eggs
2 tsps minced cilantro
1 green onion, chopped
1 avocado, for garnish
3 or 4 eggs
1/4 cup half and half
1 tbls butter
1/4 cup shredded cheddar cheese (I prefer extra sharp)
1/4 cup hot salsa
1/ tsp salt
black pepper to taste
Whisk the eggs, 1/2 and 1/2, salt and pepper in a small bowl. In a small bowl mix the salsa and the cilantro, set aside.
Melt the butter in a medium skillet on medium. Add the egg mixture. Cook, without stirring until the mixture begins to set.
Add the cheese, Using a spatula, lift and fold the partially cooked egg so that the uncooked portion flows under the cooked egg. Continue to cook for 2 to 3 minutes. Remove from the heat.
Divide the eggs onto two plates, top with the salsa, green onion, and the avocado.
Here's an easy recipe that makes the most delicious eggs.
I don't do measures, so you'll have to eyeball this. This serves two.
In a small skillet (make sure you have a lid that fits), pour some salsa and picante sauce to about 1/2 inch from the top. Bring to a boil, reduce the heat, and add 2 to 4 eggs. Cover the pan and cook for about 6 to 7 minutes. Check the doneness ( I hope that's a word) and sprinkle some cheese on the eggs. Replace the lid and continue cooking until the eggs are slightly firm.
The shake we consume every other morning is an easy breakfast.
Again, I don't measure, but when I make this it's enough for two.
I use pomegranete juice, usually about 3/4 to 1 cup
2 scoops of the Now whey protein
3 tbls now foods phytofoods
2 scoops profibe
3 tbls lecithin granules
2 handfuls of frozen strawberries, or a combination of frozen fruits
Blend and enjoy.
Save the extras for the next day
1 cup chopped roma tomatoes
2 green onions, choppped
1/3 cup pepperoni, chopped
6 slightly beaten eggs
1/2 cups shredded mozzarella
3/4 tsp dried oregano, crushed
1/4 tsp salt
1/4 tsp black pepper
Coat a large broilerproof skillet with cooking spray. In a medium bowl combine the eggs, oregano, salt and pepper. Heat the skillet over medium heat. Turn on your broiler.
Add the eggs mixture into the skillet. As the eggs set, run a spatula around the edge of the skillet, lifting the eggs so that the uncooked portion flows underneath. Continue to cook and lift until the eggs are amost set. The surface should be moist.
Remove the skillet from the heat. Sprinkle the tomatoes and green onions over the eggs. Place the skillet under the broiler (4 to 5 inches from the heat) Broil for 1 to 2 minutes. Remove the pan, tip iwth the pepperoni and 1/2 the cheese. Return to the broiler, broiling for an additional 1 to 2 minutes (melt the cheese). Remove, sprinkle with additional cheese. Cut into wedges.
Hello, and welcome back. Today on the show "Natural Health and You" we talked at great length about the importance of Vitamin D 3. If you missed the show, you can access it at this website under the audio section. If you are interested in receiving the free report on Vitamin D, e mail me at SBittiker@aol.com If you want to have the Vitamin D test to find out what your levels are, just call me, and I can set that up. 800-326-5838.
Here's a novel idea I came across. Using the meat as the bread in a wrap sounds pretty good to me, and I'm going to try this next week and report back to you.
Paleo Italian Sub Mariner
Find the largest coldcuts you can, ussually the ham would be the best.
Overlap the meat in a row of 4
spinach or other lettuce, I would tear these into bits
mayo and/or mustard
red wine vinegar
Layer the meat, then add the condiments , not down the middle, but off to the side.
Layer as much stuff as you want, then roll from the filling side first as tight as you can. Wrap in parchment or wax paper.
Gluten free biscuits
1 cup almond flour
4 egg whites or 2 eggs
1/3 cup butter
1 tsp baking powder
1/2 tsp salt
Preheat the oven to 350 degrees. In a mixer, or using a fork, combine the butter and almond flour until you have little broden up pieces (looks like peas) Add the eggs, salt and baking powder. Mix to combine. If the batter doesn't seem stiff enough to retain its shape while baking, add more almond flour, maybe a tablespoon or so at a time.
Spoon out 4 equal portions and place on a greased or silicone lined baking pan. Bake for about 20 minutes
Use these to make biscuit sanwhiches or to make sausage gravy biscuits, use coconut milk.
Creole breakfast casserole to go
12 oz andouille sausage, sliced thin or diced
1/2 green pepper, diced
1/2 jalapeno, diced
1/2 onion, diced
2 tbls hot sauce
2 tbls worcestershire sauce
Grease an 8 inch square pan. Saute the sausage till brown, then add the peppers and onions, cooking until the veggies are soft. Remove from the heat and let cool. This would be the time to preheat the ovent to 350 degrees
In the baking dish, scramble the eggs, hot sauce and worcestershire. Add the cooled sausage mixture and stir until combined. Bake for about 30 minutes, or a knife comes out clean.
No cemetery will accept Boston bombing suspecthuff.to/16IGsoD— Huffington Post (@HuffingtonPost) May 6, 2013