Bad Dill

[Guest guest]

I think this is an ok place to post this. I have a dill chicken recipe

I'm fond of. Fresh dill has a wonderful soothing effect. But the last

time I made it, it didn't agree with me- came up on me. I almost died

because I couldn't get enough air. But that's not my point. I'm pretty

good at ferreting out what ingredients cause me problems and I'm

certain it was the dill. The dill was organic, but looked odd. It had

a lot of brown on the tips, which I tried to remove. Note that I put

an entire bunch of dill on the chicken. Anyway, I'm sure some of you

have experienced bad ingredients before as well.

Has there been any discussion of the ecoli outbreaks? I'll do a search

on group messages. I'm wondering if the group considered the

eventuality of being affected by seemingly increasingly " unsanitary "

conditions surrounding our food (taco bell, beef, spinach, previously

alfalfa sprouts, etc) and steps to take. In that eventuality, I'm sure

that a nicely fermented kimchee or similar would be helpful

(especially ahead of time). Does anyone take acidophilus

supplementation successfully? Sorry, I need to research the group

more. :-)

Mickie

[Guest guest]

eColi doesn't usually make people sick immediately like that. There are a

lot of weird things that can happen to food when they get eaten by bacteria

or mold though. And it can get stuff spilled on it etc. during shipment. Or

while in the market.

Having a " I can't breathe " reaction might be an IgE allergy though, which

might point to mold or some such.

As for bacterial problems: the best remedies I've found are bentonite and

pepto bismol. Bentonite absorbs the toxins created by rogue bacteria, and

does a nice job of " normalizing " the bacterial mix in the gut. I think

everyone should keep some bentonite around, just in case! I like Pascalite

the best (google it to find where to buy it). I take about 1/4 to 1/2 tsp in

water during " iffy " meals or if I feel bad.

Pepto kills the baddies, and it's easy to find.

There work well for accidental gluten exposure too: most of the " symptoms "

of being glutened, I think, have to do with dysbiosis.

Probiotics work well, but I don't like acidophilus myself, at least not by

itself. If you've been on antibiotics, it can " take over " and cause a form

of acidosis. It's best to take a mixture. The best " mixture " , IMO, is kefir!

I use the kefir grains to make beer, because I can't do casein, and that

works nicely.

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On 12/29/06, micke <mickep3@...> wrote:

>

> I think this is an ok place to post this. I have a dill chicken recipe

> I'm fond of. Fresh dill has a wonderful soothing effect. But the last

> time I made it, it didn't agree with me- came up on me. I almost died

> because I couldn't get enough air. But that's not my point. I'm pretty

> good at ferreting out what ingredients cause me problems and I'm

> certain it was the dill. The dill was organic, but looked odd. It had

> a lot of brown on the tips, which I tried to remove. Note that I put

> an entire bunch of dill on the chicken. Anyway, I'm sure some of you

> have experienced bad ingredients before as well.

>

> Has there been any discussion of the ecoli outbreaks? I'll do a search

> on group messages. I'm wondering if the group considered the

> eventuality of being affected by seemingly increasingly " unsanitary "

> conditions surrounding our food (taco bell, beef, spinach, previously

> alfalfa sprouts, etc) and steps to take. In that eventuality, I'm sure

> that a nicely fermented kimchee or similar would be helpful

> (especially ahead of time). Does anyone take acidophilus

> supplementation successfully? Sorry, I need to research the group

> more. :-)

>

> Mickie

>

>

>

>

>

[Guest guest]

--- In nutrition , "

[Guest guest]

>

> Mickie wrote:

>

> Yeah, I have no idea why the dill was bad. Or what caused it to have

> brown parts. In retrospect, I should have thrown it away. But I didn't

> suspect ecoli, that topic just came to mind. I have bronchial asthma

> so the reaction was very likely allergic (maybe mold) and so strong

> that my airways were blocked physically. I finally had excellent

> success not passing out and recovering with sipping lots of vitamin c

> laden water thru a straw (and vomiting).

You might consider keeping benadryl, and/or an epipen, handy

if it's an ongoing issue. In these groups we've had people

who suddenly got reactions to, say, fish. Vit C works pretty

well for me, and I think maybe we are chronically short on it

which is part of the problem, but epipens work fast ...

>

>

> I have tried bentonite for absorbing toxins, but never could identify

> a cleansing effect with it. The use of Peptol Bismol is new to me.

> I'll look into Pascalite too. Thanks for your reply, . :-)

> It's nice to hear that someone is so proactive.

I don't think it's " cleansing " in the sense that, say, epsom salts

are. But it does seem to stop bacterial infections quickly. I'm

a little sensitized to this after the latest Discover " Vital signs " ...

about clostridium infections ... and hearing that one of those relatives

that is always saying I worry too much about food is out

sick now along with everyone else who ate a particular

meal (not one I cooked!). Seriously, any of us *could* get

ecoli or salmonella or listeria, so keeping something on hand

to stop them is a good precaution in my book. Once you land

in an emergency room, the only thing they have in their playbook,

pretty much, is antibiotics, which just don't work well for gut

infections (read this month's Discover ... !).

Clay works by preventing " sticky " bacteria from sticking to the

cell walls. It doesn't kill them, just washes them away.

> I have treated wheat exposure (part gluten / part allergy) by drowning

> out certain bacterial reactions with others. That's the most effective

> treatment I've found. I won't be able to take Peptol, undoubtedly

> because of some sugars in it. But I can certainly try the bentonite

> next accidental exposure.

Taking a good swill of " good bacteria " is a great solution too!

I like the bentonite because it's easy to carry around, though

some of the newer probiotics capsules are easy to carry too.

If I have a meal with casein in it though, and take the clay *with*

the meal, I don't get my usual casein reaction (chills and dh bumps,

followed by a migraine) so the clay might react directly with the casein

and/or gliadin too. Casein and gliadin are both " sticky " like the problem

bacteria are.

>

>

> Where are you getting the kefir grains? Health food store? I have had

> kefir, enjoyed it, but it was too overwhelmingly congesting. I can't

> have lactose anyway. Do you know what the source of the kefir grains

> is ultimately? Is it the same as rejuvelac?

You should read Dom's website (google: Dom kefir). The ultimate

source are some shepherds up the Caucus mountains, sounds like.

But they get passed around like friendship bread. I can't do casein,

so I use the grains to make beer. But you have to make milk kefir

to keep making grains: the rest of the family eats that, plus all the

animals. If you mix milk kefir with, say, raw leftover organ meat,

it makes terrific dog food. The kefir ferments the raw meat and the

dogs love it. I do the same with kitchen scraps to feed the chickens.

Anyway, a lot of celiacs seem to get healed by the stuff in kefir.

The healing microbe might be sacchary ... something .. bourdii (I'd

have to look it up) which you can also get in a probiotic pill, though

it costs a lot more that way. Kefir is basically free, you just add a grain

to some milk and let it sit for a day. Kefir beer is basically free too,

plus, since I can't have " real " beer it satisfies my need for Porter.

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