Re: It's official! ....Warning!

May 12, 2005

Salmon???? I noticed you mentioned that below.

DO NOT eat ANY seafood, period when pregnant.

Vital Choice seafood is rated the lowest anywhere (independantly tested) - check

[www.mercola.com] but you still should not eat ANY seafood when pregnant.

ALL seafood has mercury or PCB's, etc.

Idol <Idol@...> wrote:

-

>Just got back from the midwife and I am most definitely

>PREGNANT!!!!!!!!!!!!!!!!!!!!!!!!!!!

Congratulations!

>If you (or your wife/girlfriend/partner) were pregnant, would you (or

>would you advise a loved one or client to) eat:

>

>1. High quality raw egg yolks

>2. Raw or rare pasture-fed beef and lamb

>3. Soft cheeses like brie and chevre (Sally says no)

>4. Aged raw milk cheeses

>5. High quality raw milk and/or kefir

>6. Raw or pickled salmon

>7. Raw oysters

>8. Supplemental vitamins C, E, Folic Acid

Well, ignorance has never stopped me before... <g> Definitely yolks and

raw or rare grass-fed beef and lamb provided you know they're from good,

clean sources. I have no idea about soft cheeses, but raw grass-fed

cheeses aged past 60 days are a no-brainer. I'd tend to stick with

fermented dairy over raw, but who knows. Salmon, if it's from a good,

clean source, sure, but pickling (NT-style) can't hurt. Oysters, sure, if

they're from a good, clean source. And supplements, sure, if they're

quality forms.

-

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May 12, 2005

-

>Salmon???? I noticed you mentioned that below.

>

>DO NOT eat ANY seafood, period when pregnant.

As far as I've been able to discover, there's always been some mercury in

seafood, and yet many of Price's favorite tribes ate plenty of seafood

during pregnancy and seemed to thrive from it. So I'd think that

carefully-vetted Alaskan salmon would be an excellent source of omega 3s

for a developing fetus even if other seafood might not be worth the risk.

-

May 12, 2005

Hi ,

I know I have to be careful about kind and source, but ZERO seafood?

No wild salmon roe? No shellfish? No Norwegian CLO? I feel like this

is a risk/benefit issue. I won't eat tuna, swordfish, or shark, but

WAP recommends 2-4 seafood servings a week.

I also am aware that most of our food sources are contaminated or

compromised in some way. That's why I go to great lengths to get

high-quality food. If you have any links or reading to recommend on

this issue, please share.

On 5/12/05, richard s <grabbeeproduct@...> wrote:

> Salmon???? I noticed you mentioned that below.

>

> DO NOT eat ANY seafood, period when pregnant.

>

> Vital Choice seafood is rated the lowest anywhere (independantly tested) -

> check [www.mercola.com] but you still should not eat ANY seafood when

> pregnant.

>

> ALL seafood has mercury or PCB's, etc.

May 14, 2005

Hi ,

you can check this list of " safe " seafood for pregnant women.

FROM: EWG,org - a GREAT site to spend a few days reading. Here is

the direct link to the page I extracted from, below:

http://www.ewg.org/reports/brainfood/sidebar.html

Personally, unless I caught the salmon myself somewhere in fresh

Alaska, I probably wouldn't eat it, either except maybe VERY small

portions, once or twice throughout the pregnancy.

I suffered Mercury poisoning and it is no picnic chelating the

stuff. My mom had body burden and passed a bit to me, as well.

Cheers,

*S*

EWG's Fish List

What Women Should Know About Mercury In Fish

Avoid If Pregnant

Shark

Swordfish

King mackerel

Tilefish

Tuna steaks

Canned tuna

Sea bass

Gulf Coast Oysters

Marlin

Halibut

Pike

Walleye

White croaker

Largemouth bass

Eat No More Than One Serving From This List Per Month

Mahi mahi

Blue mussel

Eastern oyster

Cod

Pollock

Great Lakes salmon

Gulf Coast blue crab

Channel catfish (wild)

Lake whitefish

Lowest In Mercury

Blue crab (mid-Atlantic)

Croaker

Fish Sticks

Flounder (summer)

Haddock

Trout (farmed)

Salmon (wild Pacific)

Shrimp *

* Shrimp fishing and farming practices have raised serious

environmental concerns.

** Farmed catfish have low mercury levels but may contain PCBs in

amounts of concern for pregnant women.

Data From The 1970s Show High Concentrations

(No Recent Data Available)

Porgy

Orange Roughy

Snapper

Lake Trout

Bluefish

Bonito

Rockfish

> > Salmon???? I noticed you mentioned that below.

> >

> > DO NOT eat ANY seafood, period when pregnant.

> >

> > Vital Choice seafood is rated the lowest anywhere

(independantly tested) -

> > check [www.mercola.com] but you still should not eat ANY seafood

when

> > pregnant.

> >

> > ALL seafood has mercury or PCB's, etc.

May 14, 2005

Thanks, Sue, for this helpful information.

On 5/14/05, Sue <invisigyrl@...> wrote:

> Hi ,

> you can check this list of " safe " seafood for pregnant women.

> FROM: EWG,org - a GREAT site to spend a few days reading. Here is

> the direct link to the page I extracted from, below:

> http://www.ewg.org/reports/brainfood/sidebar.html

May 15, 2005

I thought the whole idea was to eat small fish because they accumulate

less bad stuff by virtue of living for less time... The whole

fixation on salmon is crazy and people are paying the price with these

scandals of false advertising—time to move on to other species...

There's all kinds of nice tiny fish you can get frozen at Asian shops;

I eat them all the time in soups and curries. For pregnancy, why not

go for the tiny fish and the Quantum CLO, which covers the A and D

that I assume make fish eggs (mystery quality and source issues?) so

desirable, not to mention the omega-3s of course. I agree with Tom's

reasoning in general about not taking risks for that short stretch of

time, for stuff like oysters. But raw beef, lamb, etc seems pretty

risk-free to me and a no-brainer like usual...

Whoever recommended zinc supplements is crazy! Zinc supplements?!?!?!

You can get all the zinc you need from a normal diet with some meat

and not risk the side effects of non-food supplements.

, your baby will be way ahead of the game since you're

gluten-free! What a gift you're giving them! I'd say don't get too

wrapped up in the food thing, because you already have such a huge

margin of error with all the good stuff you already do. Optimal

health for your kid is pretty much in the bag I'd reckon.

Mike

SE Pennsylvania

The best way to predict the future is to invent it. --Alan Kay

May 16, 2005

>

> , your baby will be way ahead of the game since you're

> gluten-free! What a gift you're giving them! I'd say don't get too

> wrapped up in the food thing, because you already have such a huge

> margin of error with all the good stuff you already do. Optimal

> health for your kid is pretty much in the bag I'd reckon.

>

> Mike

> SE Pennsylvania

Mike-

Thank you for this vote of confidence! I was starting to drive myself

crazy with all the details. And yeah, I actually had an old bottle of

zinc supps and I looked at the ingredients (vegetable magnesium

stearate !!!????!!!!) and I thought no friggin' way am putting this

into my body. The weird thing about gluten is that I slipped the

other day and had some liver pate on sourdough toast (I know, I

know....I was in a French restaurant and I couldn't resist...) and I

didn't get a reaction. Usually I get arthritis pain in my knees when

I eat the evil stuff. I certainly don't plan on eating any more as I

know it's bad for me, but I'm not sure why I wouldn't have my normal

reaction.

May 16, 2005

>The weird thing about gluten is that I slipped the

>other day and had some liver pate on sourdough toast (I know, I

>know....I was in a French restaurant and I couldn't resist...) and I

>didn't get a reaction. Usually I get arthritis pain in my knees when

>I eat the evil stuff. I certainly don't plan on eating any more as I

>know it's bad for me, but I'm not sure why I wouldn't have my normal

>reaction.

>

After you have been GF long enough, the IgA antibodies go

away and a lot of people stop reacting so much. Also the

leaky gut heals, and the leaky gut is probably what triggers

the arthritis. Which is kind of nice if that happens, because

then if you DO slip up or there is some cross contamination,

you don't end up suffering for days and days.

Not that this means you get " healed " from gluten intolerance.

The IgA antibodies come back. When I was 17 I figured I was

" healed " and went back to eating wheat. Problems came

back, but it was so gradual I didn't notice, and the main problem

that came back was depression, not gut problems, and I didn't

make the connection.

Anyway, they have done studies of celiacs who claim they are " healed " , don't

get a reaction, went back to eating wheat. All of them had gut

damage, though they didn't have symptoms. Only about 30%

of GI folks have symptoms they can connect to eating

wheat. It's kinda like high blood pressure ... you don't

know if you have it, most of the time. So not getting

a reaction puts you back in with the majority!

Heidi Jean

May 16, 2005

Thanks for the explanation, HJ! Don't worry....I'm not going back

over to the DARK SIDE. But darn, that bread tasted good!

> After you have been GF long enough, the IgA antibodies go

> away and a lot of people stop reacting so much. Also the

> leaky gut heals, and the leaky gut is probably what triggers

> the arthritis. Which is kind of nice if that happens, because

> then if you DO slip up or there is some cross contamination,

> you don't end up suffering for days and days.

May 16, 2005

>Thanks for the explanation, HJ! Don't worry....I'm not going back

>over to the DARK SIDE. But darn, that bread tasted good!

>

Keep in mind you can make darn good GF bread ... that helps

a lot!

Heidi

May 16, 2005

I've made your white sourdough recipe and I would eat a slice or two

and then lose interest...I dunno, it's really only with pate and

cheese that I miss the bread. I usually just use a rice cracker

instead. I do eat out a lot and that's the problem...I need to

remember to bring crackers with me next time.

On 5/16/05, Heidi Schuppenhauer <heidis@...> wrote:

>

> >Thanks for the explanation, HJ! Don't worry....I'm not going back

> >over to the DARK SIDE. But darn, that bread tasted good!

> >

>

> Keep in mind you can make darn good GF bread ... that helps

> a lot!

>

> Heidi

>

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> FACE= " monospace " SIZE= " 3 " >

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> <UL>

> <LI><A

> HREF= " / " >NATIVE

> NUTRITION</A> online</LI>

> <LI><A HREF= " http://onibasu.com/ " >SEARCH</A> the entire message

> archive with Onibasu</LI>

> </UL>

> <PRE><A

> HREF= " mailto: -owner " >LIST

> OWNER:</A> Idol

> MODERATORS: Heidi Schuppenhauer

> Wanita Sears

> </PRE>

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>

> ________________________________

>

May 16, 2005

>I've made your white sourdough recipe and I would eat a slice or two

>and then lose interest...I dunno, it's really only with pate and

>cheese that I miss the bread. I usually just use a rice cracker

>instead. I do eat out a lot and that's the problem...I need to

>remember to bring crackers with me next time.

>

Yeah, that is my problem too ... bread isn't very interesting without

the gluten (or raw garlic/anchovies!). I'm with you on eating out

though. Makes things harder. Esp. when they serve burnt cream.

Heidi Jean

May 16, 2005

Burnt cream? Is this the same as clotted cream? OMG--clotted cream

with scones, good jam and vanilla tea....HEAVEN. There was an article

in Saveur last month about Devonshire cream and how the cows produced

the most glorious fatty milk around.

> Esp. when they serve burnt cream.

>

> Heidi Jean

May 16, 2005

Ok, I'm intrigued... someone PLEASE tell me where to find a recipe for

your GF sourdough I just read about!!!

I have been secretly conspiring to buy wheat flour & make just one

loaf of yummy sourdough bread... I am finally starting to miss it

soooo much. Have been GF for 2 years now, son is gluten intolerant.

Hasnt really bothered me much, but I suddenly want just one slice of

bread with garlic butter....mmmmmmm

Please, please show me the way!! (I have NEVER succeeded at making a

decent GF bread so I gave up a loooong time ago!)

>

> >Thanks for the explanation, HJ! Don't worry....I'm not going back

> >over to the DARK SIDE. But darn, that bread tasted good!

> >

>

> Keep in mind you can make darn good GF bread ... that helps

> a lot!

>

> Heidi

May 17, 2005

>Please, please show me the way!! (I have NEVER succeeded at making a

>decent GF bread so I gave up a loooong time ago!)

>

Oh I do hate it when people ask nicely! OK, I did it, I wrote up THE

recipe we've been using. It's about as nutritious as white rice,

but it works and it does salve those " gluten cravings " .

Look in the Files section for White Bread:

http://f3.grp.fs.com/v1/YIiJQmaiXvVzaqL7MAlvHaUAqYIDnNWDyOABKwr7I3GRZj9XYui\

XJJS9YR6K9clkyh495tQCF-O0fXjCpuk/Whitebread.pdf

>

Heidi Jean

May 17, 2005

:

>Burnt cream? Is this the same as clotted cream? OMG--clotted cream

>with scones, good jam and vanilla tea....HEAVEN. There was an article

>in Saveur last month about Devonshire cream and how the cows produced

>the most glorious fatty milk around.

>

No, burnt cream is more like a super-rich custard. It is really easy to

make and there are a lot of recipes around. I suspect it can be made

just fine using coconut milk instead of cream, but I usually only crave

it when I'm at a restaurant, and since it is GF (but not CF) I generally

indulge.

Heidi Jean

May 17, 2005

I get an error when I try to go to that link. What's going on?

>

> >Please, please show me the way!! (I have NEVER succeeded at making

a

> >decent GF bread so I gave up a loooong time ago!)

> >

>

> Oh I do hate it when people ask nicely! OK, I did it, I wrote up THE

> recipe we've been using. It's about as nutritious as white rice,

> but it works and it does salve those " gluten cravings " .

>

> Look in the Files section for White Bread:

>

http://f3.grp.fs.com/v1/YIiJQmaiXvVzaqL7MAlvHaUAqYIDnNWDyOABKwr7I

3GRZj9XYuiXJJS9YR6K9clkyh495tQCF-O0fXjCpuk/Whitebread.pdf

>

> >

>

> Heidi Jean

May 17, 2005

What kind of cows? Did they say?

> Burnt cream? Is this the same as clotted cream? OMG--clotted cream

> with scones, good jam and vanilla tea....HEAVEN. There was an article

> in Saveur last month about Devonshire cream and how the cows produced

> the most glorious fatty milk around.

>

May 17, 2005

:

>I get an error when I try to go to that link. What's going on?

>

Probably because it wraps in the email. Just go to groups,

sign in, and go to the " files " section, look for " white bread " .

Or, paste the link in two pieces into the browser address bar.

Heidi Jean

May 18, 2005

> Re: It's official! ....Warning!

>

>> Burnt cream? Is this the same as clotted cream? OMG--clotted cream

>> with scones, good jam and vanilla tea....HEAVEN. There was an article

>> in Saveur last month about Devonshire cream and how the cows produced

>> the most glorious fatty milk around.

>>

>

>What kind of cows? Did they say?

>

I'm guessing....Devonshires?

Suze Fisher

Lapdog Design, Inc.

Web Design & Development

http://members.bellatlantic.net/~vze3shjg

Weston A. Price Foundation Chapter Leader, Mid Coast Maine

http://www.westonaprice.org

----------------------------

“The diet-heart idea (the idea that saturated fats and cholesterol cause

heart disease) is the greatest scientific deception of our times.” --

Mann, MD, former Professor of Medicine and Biochemistry at Vanderbilt

University, Tennessee; heart disease researcher.

The International Network of Cholesterol Skeptics

<http://www.thincs.org>

----------------------------

May 18, 2005

Devonshire:

The most famous of all is 'Clotted Cream' which achieves its thick clotted

texture by heating cream of high-fat breed cows, such as the *** Jersey type

***, in pans, traditionally made of copper but latterly stainless steel, to

about 190°f and allowing it to cool slowly. In the farmhouses, the pans were

heated crudely over a fire or stove and the cream was rich in acid and

aroma-producing bacteria. Dairy or factory methods were much better controlled,

using steam heated pans. The cream is usually packed in shallow trays a few

inches deep and forms a yellow crusty surface. The consistency is thick and

heavy, almost like treacle, and is traditionally served by scooping the cream

out into cups or small cartons.

Re: It's official! ....Warning!

>

>> Burnt cream? Is this the same as clotted cream? OMG--clotted cream

>> with scones, good jam and vanilla tea....HEAVEN. There was an article

>> in Saveur last month about Devonshire cream and how the cows produced

>> the most glorious fatty milk around.

>>

>

>What kind of cows? Did they say?

>

I'm guessing....Devonshires?

Suze Fisher

Lapdog Design, Inc.

Web Design & Development

http://members.bellatlantic.net/~vze3shjg

Weston A. Price Foundation Chapter Leader, Mid Coast Maine

http://www.westonaprice.org

----------------------------

" The diet-heart idea (the idea that saturated fats and cholesterol cause

heart disease) is the greatest scientific deception of our times. " --

Mann, MD, former Professor of Medicine and Biochemistry at Vanderbilt

University, Tennessee; heart disease researcher.

The International Network of Cholesterol Skeptics

<http://www.thincs.org>

----------------------------

<HTML><!DOCTYPE html PUBLIC " -//W3C//DTD XHTML 1.0 Transitional//EN "

" http://www.w3.org/TR/xhtml1/DTD/xhtml1-transitional.dtd " ><BODY><FONT

FACE= " monospace " SIZE= " 3 " >

IMPORTANT ADDRESSES

<UL>

<LI><A

HREF= " / " >NATIVE

NUTRITION</A> online</LI>

<LI><A HREF= " http://onibasu.com/ " >SEARCH</A> the entire message

archive with Onibasu</LI>

</UL>

<PRE><A

HREF= " mailto: -owner " >LIST OWNER:</A>

Idol

MODERATORS: Heidi Schuppenhauer

Wanita Sears

</PRE>

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May 18, 2005

Sorry for asking so nice, Heidi! Thanks so much for posting it!

>

> >Please, please show me the way!! (I have NEVER succeeded at

making a

> >decent GF bread so I gave up a loooong time ago!)

> >

>

> Oh I do hate it when people ask nicely! OK, I did it, I wrote up

THE

> recipe we've been using. It's about as nutritious as white rice,

> but it works and it does salve those " gluten cravings " .

>

> Look in the Files section for White Bread:

>

http://f3.grp.fs.com/v1/YIiJQmaiXvVzaqL7MAlvHaUAqYIDnNWDyOABKwr7

I3GRZj9XYuiXJJS9YR6K9clkyh495tQCF-O0fXjCpuk/Whitebread.pdf

>

> >

>

> Heidi Jean

May 18, 2005

>Sorry for asking so nice, Heidi! Thanks so much for posting it!

>

Let me know if it works for you! And if I need to change something

to make it more " doable " .

>

Heidi Jean

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