Today I want to address the fear that lies inside you when you are tackling one of these diseases. The feeling of failure or the fear of it is something that can cause us not to listen to our inner voice.
There is so much knowledge and information out there that coming to understand your own truth can be bewildering. You can become paralysed by the worry around taking a step forwards or doing something that might prove to be wrong.
However, when you are in that giddy or frozen state, you can end up simply doing nothing at all. You might even find that instead you start spiraling downwards, out of control of your pain, your feelings, losing your centre.
The simple knowing that all paths lead us back to our same supreme destiny may be all it takes to give you the courage to set forth on your journey of self discovery.
This disease that you have, look deep within to solve it and know that the truth lies within you. Listen to your instinct.
My words this week have been inspired by Oprah.
I am afraid that I couldn’t embed the video this time round, the technology defied me! But click on the green ‘Thursday’ link and you’ll get to listen to Oprah’s perfect words:
Cutting out gluten could be the single most important thing that you do for your condition.
This topic is very close to my heart. I am currently working on a book to help people to identify their food triggers. With autoimmune disease there are three fundamental things that a pioneer in autoimmune disease research; Dr A. Fasano, has identified, that contribute to keeping you sick.
A genetic disposition
A leaky gut
A food or environmental trigger
Actually what we are seeing is that gluten can contribute to points 2 and 3.
In this comprehensive video, Dr O’ Brien will tell you the very latest information about Gluten and the fact that it is implicated in causing leaky gut, not just in those of you who have auto immune diseases, but also the whole of the population.
Once it has “torn” the lining of your gut, it can then also contribute to inflammation in the rest of your body.
The devastating effects of eating the particular family of gluten proteins that are found in wheat, rye and barley include:
Mental health issues including schizophrenia, brain fog and depression.
Chronic fatigue, fibromyalgia.
Inflammation and pain in limbs and joints.
Watch this video, it is a long one, but it might just change everything. I wouldn’t have shared it with you if I didn’t think that it was important.
You may need to drag the play back a bit on this link in order to catch the beginning:
“The hunger for love is much more difficult to remove than the hunger for bread”. Mother Theresa.
“The link between the sick soil and sick human beings is painfully obvious’. Dr Max Gerson.
This short film is just so important that I had to feature it this week.
So this week, I have gone with this inspiration and we look at why organic produce is so important when you have an autoimmune disease.
Let us first of all look at what has got us in this agrochemical mess in the first place.
If we head back to the industrialisation of farming and agriculture, we can see that compared to a manual labour farm, the demands placed on the soil to provide more and more plants per acre would have caused depletion in the vitamins and minerals available in the soil. These intensive farming methods also disrupted the balance of soil microorganisms, so important to the vitality of the plants growing on them. Over time this depletion had disastrous effects not only on the plants grown there but also the health of those eating them.
Dr Beres, a Hungarian scientist made this connection after he studied potato crops, looking for reasons why they were becoming less and less viable. In his later studies he made the connection with the micro nutrient depletion and the upsurge of Cancer internationally.
As a result he developed his own formula of life containing micro and macro nutrients which he says has saved many lives and cured many diseases including poor digestion, fatigue, headaches, anaemia, all endocrine (hormonal) disorders, bronchitis, diabetes, allergy, hypertension, epilepsy, arthritis (both types), hemorrhoids and multiple sclerosis. Although MS is not cured by this treatment, symptoms are significantly improved. But that is another story.
As the health and vitality of the crops declined due to the diminishing nutrients in the soil, they became more susceptible to attacks, from moulds, viruses, pests and diseases.
The response, rather than supplement the soil was to manufacture a huge business out of selling pesticides and weed killers to the farmers. As weeds and bugs became more resilient, the deadly agrochemicals increased in strength and toxicity.
These killers long ago penetrated our water tables and soil. They are often used to the point of harvest and so unless we eat organic produce we are eating a daily cocktail of toxins. Monsanto has now laced its own Genetically modified seeds with its killer product Roundup, so that the toxins are systemic in the crop that is produced. This means that no amount of washing or peeling is going to eliminate these toxins.
A Swedish study by Hardell L and Eriksson M, has already linked Roundup with Non-Hodgkin’s Leukemia.
If you have an autoimmune disease, your body is already telling you that it is struggling.
Eating organic produce is one way to reduce your exposure to environmental toxins that can sabotage your body.
Want some inspiration? Look at what is phenomenally possible when you grow your own.
“The tiny seed knew that in order to grow, it needed to be dropped in dirt, covered in darkness, and struggle to reach the Light.” Sandra King.
I have another recipe for you today. It is born from my trying to find interesting, non triggering, nourishing foods. As such I bring to you: Braised kale, butternut squash and coconut curry.
This recipe is a winner in so many ways:
It contains the super food turmeric, which itself contains curcumin, a potent antioxidant that gives turmeric its rich golden colour. Turmeric is exploding in popularity in health circles as it is being credited with many cures. It is helping people to lower pain and inflammation, fight cancer, relieve liver and gallbladder issues, heal the gut and delay the onset of diabetes. Some have even gone so far as to say that it may have been the gold that was given to Jesus! If you are suffering from an autoimmune or chronic disease eat this daily, or take a supplement.
This recipe contains the healing trio of fat, turmeric and black pepper. Being fat soluble, you will increase your absorption of the health boosting curcumin (in the turmeric) by cooking it with fat. The fat will help the curcumin navigate the stomach to the small intestines and then the blood where you will gain the most benefit from it’s miraculous properties. Taking curcumin with black pepper will increase its bio availability by 1,000 times. So get grinding.
It contains the super food kale which is rammed with antioxidants. As a green leafy vegetable it also plays host to lots of relaxing magnesium, which will help with tension and muscle aches along with promoting heart health and bone health. Kale has beta carotene in abundance which among other benefits is known to promote a health lining of the urinary tracts, boosting urinary health.
Butternut squash increases the phytonutrient whammy and something else that I haven’t mentioned yet is the significant amount of fibre, that will aid digestion, promote bile release and enhance good gut flora.
I use coconut oil to fry with as it has a high smoke point, avoiding the toxicity produced by damaged heated oils. Coconut has loads of benefits too; anti-bacterial, anti-fungal and anti-viral. It also contains a unique blend of medium chain fatty acids which can be really easily absorbed into your cells. This can make coconut oil a really useful product for diabetics.
I have made a recipe that leaves out the nightshades (tomatoes, potatoes, chili powders, aubergines and peppers), which appear to aggravate symptoms of autoimmune disease particularly inflammation of joints. It is also grain free and vegan.
2 tablespoons coconut oil
1 red onion, chopped
1 butternut squash, peeled and sliced into ½-inch cubes
2 teaspoons grated fresh ginger or 1/2 teaspoon dried
2 teaspoons mustard seeds
2 teaspoons ground coriander seed
2 teaspoons ground cumin seed
5 garlic cloves, sliced or crushed
1 can full-fat coconut milk
1 squeeze lemon or lime juice
A sprinkling of pumpkin seeds
Freshly ground black pepper, to taste
Heat the coconut oil in a large pan over a medium heat.
Add onion and squash with ginger, turmeric, mustard seeds, coriander and cumin.
Fry gently, stirring frequently, until the onion has softened, about 10 minutes. If the spices start to burn add a little water to the pan and keep stirring.
Add the kale and garlic, stir for a minute or two and then add the coconut milk, cover and cook, stirring occasionally for about 20 minutes.
Serve into bowls.
Add a good grind of black pepper, sprinkle with pumpkin seeds and zing it up with freshly squeezed lemon juice.
There are more ingredients in this than I would like. I am trying to keep things simple for you. Many of you, I know, will struggle to look at the page, let alone spend ages chopping and stirring. I hope that my throw together method will ease things a bit. By all means half the recipe if you wish, to cut down on chopping time (those butternut squashes can take their toll). That said I wouldn’t recommend buying pre-chopped butternut squash, or anything else for that matter – I am trying to nourish and sustain you and the pre-packs will leave you with far less nutrients, let alone toxic compounds from anything that may have leached from the plastic packaging.