Guest guest Posted August 18, 2006 Report Share Posted August 18, 2006 The latest Discover Mag has a story about lead paint fragments in a old house causing (I think) pain and seizures Connie _____ From: nutrition [mailto:nutrition ] On Behalf Of Harpazo Hope Sent: Friday, August 18, 2006 6:57 PM Subject: OT: Bone Pain Hello group, I'm asking this because so many of you are knowledgable! My son has a pain in his pelvic bone. It is tender to the touch and throbs with mild pain at rest and during activity. Activity makes it hurt worse. We HAVE taken him to a doctor and he's had x-rays and blood tests. Everything is OK...including a physical exam. Next on the list if the pain doesn't go away is an MRI. Does anyone have a clue as to what this could be? The doctors don't. We live next to a steel plant that is being demolished. I'm wondering if this could hav something to do with it. I am careful about his diet and he gets plenty of bone healthy food. I actually wondered if it could be vitamin A toxicity but I checked the dose I've been giving him and it seems to fall way short of toxic. Thank you in advance. Any thoughts would be greatly appreciated. I've been a little anxious about this one. Jasmin --------------------------------- Get your email and more, right on the new .com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 18, 2006 Report Share Posted August 18, 2006 Chronic Vitamin A toxicity usually requires quite a large amount over the daily requirement over a long period of time. Whereabouts in the pelvis is this pain...is it related to a joint or the bone itself? Does your son engage in any physical activity in which he could have injured himself (if he's like most boys the probably engages in several a day). I've read that muscular pain in the lower back can sometimes be transferred as a pain in the pelvis. How long has he had this condition...is it getting worse, or staying the same? Steel mills can produce lots of pollutants, particularly zinc compounds, aluminum dust, lead, and mercury. Did the blood tests look for anything like this? I'm not a doctor so I'd hate to speculate. An MRI is an fairly easy non-invasive procedure and would be a good part of a differential diagnosis. If the traditional medical end doesn't seem to work out, you could try something like the shark cartilage/condroitin food supplement (if this is a joint pain), or an alternative practitioner. If you have a family chiropractor, that might not be a bad place to start. Good luck! OT: Bone Pain > Hello group, > > I'm asking this because so many of you are knowledgable! > > My son has a pain in his pelvic bone. It is tender to the touch and throbs > with mild pain at rest and during activity. Activity makes it hurt worse. > > We HAVE taken him to a doctor and he's had x-rays and blood tests. > Everything is OK...including a physical exam. Next on the list if the pain > doesn't go away is an MRI. > > Does anyone have a clue as to what this could be? The doctors don't. We > live next to a steel plant that is being demolished. I'm wondering if this > could hav something to do with it. I am careful about his diet and he gets > plenty of bone healthy food. I actually wondered if it could be vitamin A > toxicity but I checked the dose I've been giving him and it seems to fall > way short of toxic. > > Thank you in advance. Any thoughts would be greatly appreciated. I've been > a little anxious about this one. > > Jasmin > > > --------------------------------- > Get your email and more, right on the new .com > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 19, 2006 Report Share Posted August 19, 2006 Jasmin, Hot days. This is not alternative medicine site, but here is a suggestion you might want to try without much risk. Do you know of NIGARI, liquid concentrate additive for making TOFU,the soy bean curd? NiGARI is salt water residue after NaCl is taken, mostly Magnesium Chloride. MgCl2. and other trace minerals. MgCl2 is a bitter substance, that is why named as NIGARI means bitterness in our language. You take 3 drops of nigari into a glass of water,makes a good mineralized water and take as much as you want to. It may detox your blood and neutralize mustles and bones related pain. It tranquilizes and calms the nerve also. You may want to google that for more info. Nigari is also used as salt additive to sour claut or any salt ferments. It maybe sold at health stores, get liquid one,hopefully ocean product .. isao. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 19, 2006 Report Share Posted August 19, 2006 Thank you Isao. I am going to check into that for myself, too! Jasmin Isao Haraguchi <dw1@...> wrote: You take 3 drops of nigari into a glass of water,makes a good mineralized water and take as much as you want to. It may detox your blood and neutralize mustles and bones related pain. It tranquilizes and calms the nerve also. You may want to google that for more info. --------------------------------- Messenger with Voice. Make PC-to-Phone Calls to the US (and 30+ countries) for 2ยข/min or less. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 19, 2006 Report Share Posted August 19, 2006 You might try seaweed too. Seaweed has a great ability to bind to toxic metals in the gut ... where they get excreted in bile ... and keep them from being re-absorbed. Good for mercury and copper. Also the extra iodine can flush bromine and chlorine out of the system, which are also problematic. You can grind it up in smoothies and kids don't notice, or use furikake instead of salt (my family likes it better than salt). My health has improved a lot since I added seaweed to my diet. Seaweed is real safe too ... I mean, you CAN overdose on it but you'd have to work really hard to do that. Mostly it's eaten like any other vegie, in many parts of the world. -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 19, 2006 Report Share Posted August 19, 2006 Hi, I think speculation is dangerous. I have mis-diagnosed myself plenty of times. Not because I'm an idiot (though I may be...) but because I fit x,y, and z symptoms and it really " seems " like it. I would suggest you go through with whatever diagnosis (e.g. MRI) techniques are required for an accurate analysis of the problem. Don't start guessing unless the docs are stonewalled. Does he have any other symptoms? On 8/19/06, Harpazo Hope <harpazo_hope@...> wrote: > > Hello group, > > I'm asking this because so many of you are knowledgable! > > My son has a pain in his pelvic bone. It is tender to the touch and throbs > with mild pain at rest and during activity. Activity makes it hurt worse. > > We HAVE taken him to a doctor and he's had x-rays and blood tests. > Everything is OK...including a physical exam. Next on the list if the pain > doesn't go away is an MRI. > > Does anyone have a clue as to what this could be? The doctors don't. We > live next to a steel plant that is being demolished. I'm wondering if this > could hav something to do with it. I am careful about his diet and he gets > plenty of bone healthy food. I actually wondered if it could be vitamin A > toxicity but I checked the dose I've been giving him and it seems to fall > way short of toxic. > > Thank you in advance. Any thoughts would be greatly appreciated. I've been > a little anxious about this one. > > Jasmin > > > --------------------------------- > Get your email and more, right on the new .com > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 19, 2006 Report Share Posted August 19, 2006 Thanks, Heidi, for the seaweed suggestion. When I've bought seaweed before the directions say to soak it and discard the soaking water. Do you know if there are any health reasons to do this or is it just the taste? My son does not have any other symptoms at all. Nothing. When he was 2 his hands locked up for 3 months and after that his knees would hurt a lot. The doctors I took him to didn't think it was worth diagnosing but I figured it was some type of arthritis. For now we are going to wait a little while and see if the pain goes away. Then it'll just be a mystery. If it does not it will be time for an MRI. The doctors agree with this plan of action. Jasmin --------------------------------- Messenger with Voice. Make PC-to-Phone Calls to the US (and 30+ countries) for 2ยข/min or less. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 20, 2006 Report Share Posted August 20, 2006 >> Thanks, Heidi, for the seaweed suggestion. When I've bought seaweed before the directions say to soak it and discard the soaking water. Do you know if there are any health reasons to do this or is it just the taste? Much of the dried seaweed is heavily salted. Even if you like salt, as I do, it can be just TOO MUCH salt. Once the salt is out, they cook up like, say, green beans or okra. The " okra type " seaweed is really good for you, but slimy (like okra!) so I find it works better in smoothies. For smoothies I don't soak it: it adds some salt to the mix, but a little salt in a smoothie tastes good. >> My son does not have any other symptoms at all. Nothing. When he was 2 his hands locked up for 3 months and after that his knees would hurt a lot. The doctors I took him to didn't think it was worth diagnosing but I figured it was some type of arthritis. Arthritis in general can be a sign of food intolerance, as can bone pain. My kids had " foot pain " a lot until we dropped the gluten, and it hasn't come back since (often in the middle of the shin bone, interestingly). But I react also to potatoes ... I guess I don't digest solanine well, and they make my joints swell up. And lectins (beans) cause problems for other people. That's a different issue than the possible smelter issues though. Does he get canker sores a lot? >> For now we are going to wait a little while and see if the pain goes away. Then it'll just be a mystery. If it does not it will be time for an MRI. The doctors agree with this plan of action. You can see if you can get an ND to do an IgG food panel too. York labs has a fairly inexpensive one that doesn't identify the culprit, but it does say if you do or don't have IgG allergies. -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 20, 2006 Report Share Posted August 20, 2006 >> Thanks, Heidi, for the seaweed suggestion. When I've bought seaweed before the directions say to soak it and discard the soaking water. Do you know if there are any health reasons to do this or is it just the taste? BTW, I just now caught the health implication part. Seaweed does not contain any known toxins, unlike, say, beans or potatoes. There is only one toxic species of seaweed, and it won't be at the market. And, not all dried seaweed is heavily salted. I think in most recipes, when you re-hydrate anything, they say " and discard the water " mainly because it's not part of the recipe. Just like they say " drain the can of tuna, then discard the juice " . Tuna-can juice is *tasty* and good in some recipes, but too fishy-tasting for others. Anyway, I usually DO discard soaking juice, partly because it's been sitting around the kitchen all day and that bothers me. OTOH, with seaweed, sometimes I'll soak the dried seaweed in, say, seasoned rice vinegar. Then when it rehydrates, it tastes like sweet pickles, and is great inside sushi rolls or mixed in a salad. -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 20, 2006 Report Share Posted August 20, 2006 Heidi, Do you have a recipe for Korean seaweed salad - the one with sesame seeds and sometimes peppers? Which kind of seaweed does it use? And do you know if there is anything else to it besides seaweed soaked in seasoned rice vinegar and sesame seeds? Does it have some soy sauce too? I love the stuff, but I'm afraid to buy it at the Korean market for fear of gluten in the soy sauce. (and the expense vs the ingredients). Connie _____ From: nutrition [mailto:nutrition ] On Behalf Of Heidi Sent: Sunday, August 20, 2006 10:48 AM nutrition Subject: Re: Re: OT: Bone Pain >> Thanks, Heidi, for the seaweed suggestion. When I've bought seaweed before the directions say to soak it and discard the soaking water. Do you know if there are any health reasons to do this or is it just the taste? BTW, I just now caught the health implication part. Seaweed does not contain any known toxins, unlike, say, beans or potatoes. There is only one toxic species of seaweed, and it won't be at the market. And, not all dried seaweed is heavily salted. I think in most recipes, when you re-hydrate anything, they say " and discard the water " mainly because it's not part of the recipe. Just like they say " drain the can of tuna, then discard the juice " . Tuna-can juice is *tasty* and good in some recipes, but too fishy-tasting for others. Anyway, I usually DO discard soaking juice, partly because it's been sitting around the kitchen all day and that bothers me. OTOH, with seaweed, sometimes I'll soak the dried seaweed in, say, seasoned rice vinegar. Then when it rehydrates, it tastes like sweet pickles, and is great inside sushi rolls or mixed in a salad. -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 20, 2006 Report Share Posted August 20, 2006 > Heidi, > Do you have a recipe for Korean seaweed salad - the one with sesame seeds and sometimes peppers? Which kind of seaweed does it use? And do you know if there is anything else to it besides seaweed soaked in seasoned rice vinegar and sesame seeds? Does it have some soy sauce too? I love the stuff, but I'm afraid to buy it at the Korean market for fear of gluten in the soy sauce. (and the expense vs the ingredients) Connie ---------- Yeah, I don't buy it at the Korean market for the same reason. I have made it though. I got some fresh green seaweed from a bin ... it was layered in salt, so I had to soak it first to get the salt out. I have no idea what it was called. All the seaweed seems to be called " seaweed " or else it's not in English at all. The green stringy stuff makes good salad though. Anyway, I tossed it with seseme oil and rice vinegar, then added some seseme seeds and Braggs (what I use for soy sauce). Which is pretty much what is in the salads in the Korean cookbook. They tend to add sweetener too, corn syrup! But honey works. It's also very good with balsamic vinegar and oil. They also do a braised seaweed, where you add soy sauce, seseme oil, water, etc., then cook it until the water evaporates and it's almost dry. I've seen that for sale as a " salad " too. The Korean recipes often use more chili sauce than I'm used to. And yeah, the premade stuff is rather expensive considering how cheap seaweed is! -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 21, 2006 Report Share Posted August 21, 2006 Hello, Connie, Are you talking about seaweeds? it is like talking land vegetables and they are much more than land edibles. Also are you talking about white thready rice noodle type sea vege? It is " Thread Agar Agar " , as simple as it looks. Goes well with creamy italian dressing. and Lemon squeeze :-D Bit of Kochujan,red chilli and bean paste mix adds a bite to it. Wakame,green, and usually packed with salt need to be rinsed well. Salt is mainly used as preservatives and raw wakame preserved well on it and sold as refregerated. There are dried and chipped ones,also. After soaked and drained,it canbe add on to lettuce and onion and have with venegar dressings of your choice. wakame makes good soup as well. As you might have experienced already,the amounts to soak need precaution because they expand in size. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 21, 2006 Report Share Posted August 21, 2006 Isao, I'm just learning about the various kinds of seaweed and mostly buying it at a Korean market. Of course, I don't read Korean and most dried green things look pretty much the same. I can pick out nori (I think!) for it's flat square shape, although some seems to be seasoned with soy sauce and I am wary of soy sauce because so many are made with wheat or barley early in the brewing and that will make me sick (gluten intolerance), so I look for the unseasoned nori. I buy and toast a variety that looks like long stringy leaves, toasts up crisp and salty and I eat it like popcorn - is this the kind I can use for the seaweed salad they serve at sushi restaurants? With rice wine vinegar, sesame oil and sesame seeds? What else can I do with it? The lady in the check out line at the market said that she makes soup with it. How would I do that? I have not seen the Thread Agar Agar in the shop, but I will look for it. What does wakame look like in the package? What other kinds are there? Thank you so much for your kindness in sharing your knowledge! Connie _____ From: nutrition [mailto:nutrition ] On Behalf Of Isao Haraguchi Sent: Monday, August 21, 2006 8:27 AM nutrition Subject: Re: OT: Bone Pain Hello, Connie, Are you talking about seaweeds? it is like talking land vegetables and they are much more than land edibles. Also are you talking about white thready rice noodle type sea vege? It is " Thread Agar Agar " , as simple as it looks. Goes well with creamy italian dressing. and Lemon squeeze :-D Bit of Kochujan,red chilli and bean paste mix adds a bite to it. Wakame,green, and usually packed with salt need to be rinsed well. Salt is mainly used as preservatives and raw wakame preserved well on it and sold as refregerated. There are dried and chipped ones,also. After soaked and drained,it canbe add on to lettuce and onion and have with venegar dressings of your choice. wakame makes good soup as well. As you might have experienced already,the amounts to soak need precaution because they expand in size. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 21, 2006 Report Share Posted August 21, 2006 Jasmin, To add to Heidi's say, Discarding the soaked water of Kombu,dried long brown kelp, is like a waisting of your gold out of wallet. Better not. You will be throwing most of valuable trace minerals and soluble fibers. You can use it as stock base. You may want to make vinegared Kombu for your kid. And cut kombu into vinegar of your choice,apple vin,rice vin, wine vin,or just distilled grain vin. In 10 minutes, they are trace mineralized vinegar. 20 dollars more value,;-). Trace minerals become minerals acetate. You take 1 TBS and add honey or mollases and dilute with water to taste. He will have Magnesium and pottasium supply for the pain as well as other balanced nutrients. It is surely better than any canned drink. It will be the best choice. Forget about the rest of seaplants for now because there are more of species than land plants to talk about,I am afraid. Isao, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 21, 2006 Report Share Posted August 21, 2006 Hi Jasmin, I am not positive, but I know I've read about sea weed having mercury, so maybe that is why you dump the soaking water like you do with most things, beans, tea-for caffiene, mushrooms. Audrey ><snippet> > Thanks, Heidi, for the seaweed suggestion. When I've bought seaweed before the directions say to soak it and discard the soaking water. Do you know if there are any health reasons to do this or is it just the taste? > > Jasmin > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 21, 2006 Report Share Posted August 21, 2006 Oh, I forgot about the salt issue, yeah like most dried fish also my girlfriend would pre blanch it in a pot of water. thanks Audrey > <snipet> > Much of the dried seaweed is heavily salted. Even if > you like salt, as I do, it can be just TOO MUCH salt. > Once the salt is out, they cook up like, say, green > beans or okra. The " okra type " seaweed is really > good for you, but slimy (like okra!) so I find it works > better in smoothies. For smoothies I don't soak it: > it adds some salt to the mix, but a little salt in a smoothie > tastes good. > Quote Link to comment Share on other sites More sharing options...
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