Thursday, June 30, 2011
Tuesday, June 28, 2011
Saturday, June 25, 2011
Friday, June 24, 2011
Wednesday, June 22, 2011
Thursday, June 16, 2011
"This last week has been a bit of a learning curve. Monday I was scheduled for a shift at the Crisis Preg. Center. I was tired before I even went in but I carried on anyways. I had a real hard time keeping awake while driving and I prayed the whole way and kept slapping my checks to stay awake. Thankfully I got to town and got a iced cafe’ mocha and then I was okay for the rest of the afternoon. That was a big scare for me and I have had these symtoms for about 5 years but it never happened before while driving. I tend to experience it while reading to the boys at home and doze off as I am reading aloud to them. ( that is the weirdest feeling) But back to my Monday. My good friend told me she had just been diagnosed with adrenal gland fatigue. I had a lot of the same symptoms. I went home and looked it up and took several online quizes. I matched it extreamly high. I know some of you will be upset that I didn’t go to the doctor but really I am not ready for any doctors to put me on a thyroid medication. ( a lot of doctors don’t even acknowledge adrenal gland fatigue. I want to try first to treat it with diet, good sleep, eliminate things that stress the adrenal glands, and take vitamins that help adrenal gland fatigue."
- Tendency to gain weight and unable to loose it, especially around the waist
- High frequency of getting the flu and other respiratory diseases and these symptoms tend to last longer than usual
- Tendency to tremble when under pressure
- Low Libido
- Lightheaded when rising from a laying down position
- Unable to remember things
- Fuzzy Thinking
- Lack of energy in the mornings and also in the afternoon between 3 to 5 pm
- Feel better suddenly for a brief period after a meal
- Often feel tired between 9 – 10 pm, but resist going to bed
- Need coffee or stimulants to get going in the morning
- Crave for salty, fatty, and high protein food such as meat and cheese
- Increase symptoms of PMS for women; period are heavy and then stop, or almost stopped on the 4th day, only to start flow again on the 5th or 6th day
- Pain in the upper back or neck with no apparent reasons
- Feels better when stress is relieved, such as on a vacation
- Difficulties in getting up in the morning
- Mild depression
- Food and or inhalant allergies
- Lethargy and lack of energy
- Increased effort to perform daily tasks
- Decreased ability to handle stress
- Dry and thin skin
- Low Body Temperature
- Unexplained hair loss
- Alternating constipation and diarrhea
Saturday, June 11, 2011
-is less allergic ( because it doesn't contain the complex proteins that stimulate a allergic reaction)
-doesn't suppress the immune system
-much easier for your body to digest and break down
-has more buffering
capacity than over the counter antacids
-alkalinizes the digestive system because it helps to increase the pH of the blood stream.
-doesn't produce mucus
-is a rich source of trace selenium
How To Master The Art of Yogurt Making
***I suggest if you don't have access to un pasteurized milk then goat milk is the next best thing to use.
I want to share the method that helped me finally master the art of yogurt making. I have tried different ways and had always had runny yogurt. I was about to give up and then I found a way I
could master the art of yogurt making.
First warm your oven to about 350* for 4 minuets and then turn off oven and leave on the oven light.
While I do this I heat up my half gallon of milk on medium heat on the stove to 180* degrees. ( it took me about 30 minutes ) I monitor this with my candy thermometer.
I turn off the burner and set the pan on the table on a hot pad to cool near me where I knit. I let it cool down to about 115* to 120*.
I take out one cup of the warm milk and wisk 8 Tablespoons of yogurt with active bacteria ( my starter). ***Important... make sure the yogurt is room temp.***
I then pour it back into the pan and wisk it a bit more.
After you have mixed it then pour into clean quart jars and place on a cookie sheet in the warm oven. Leave the oven light on and let the yogurt
set between 4-8 hours till thickened. If you let it go beyond 8 hours it will be more sour.
I calculated by making your own yogurt you can spend 1/4
the cost of what it would cost you in the store.
To Make It Even More Tightwad’ish…
One way to make this even more of tightwad’ish tip is to take your store bought yogurt (…your starter) and pour and freeze in ice cube trays. After frozen transfer future yogurt cubes into a zip-lock bag and place in freezer till you need them. four ice cubes equals 8 Tablespoons. When you need your starter defrost 4 ice cubes and bring them to room temperature and use.
. You can also piggyback starters by using some of the yogurt from your batches of yogurt up to 3 or 4 times (piggy backing). And then you need to defrost another 4 yogurt ice cubes to start over again. If you try to piggy back over 4 times you are more than likely get tarter yogurt. This makes it so it is just pennies in your cost of yogurt
…if your starter is tart you will probably get tart yogurt.
Only make enough yogurt that you will use up in 5 days and then make another batch.
I found if I wanted a thicker yogurt I used 2 % or whole milk. Or after you make your yogurtwith 1% milk or skim you can strain on a coffee filter or cloth like a pillow case in a colander to make a more Greek style yogurt
. ( save whey to use in bread or soup ).
PS: I found this neat fact( from here)...
Flu Fighter #2: Yogurt
Yogurt contains probiotics — good bacteria that line our intestines and defend our body against invading germs. Buy plain yogurt to get fewer calories and less added sugar than you do from fruit-flavored versions, and add your own sweetness with a teaspoon of honey (which may also be an immune booster, because it feeds good bacteria in our gut). To make sure your yogurt contains probiotics, look on the container for the National Yogurt Association's "Live and Active Cultures" seal, which means there are at least two types of healthy bacteria and 100 million bacteria per gram.