Liver Burgers

Okay. These sound gross, I’ll admit. And that’s not a good selling point at all. But, at least I’ve learned a thing or two since I was 5 years old and I no longer call a burger a “booger” (my parents thought it was quite funny, btw). So know that I have your attention… and managed to embarrass myself all in one fell swoop. Liver burgers. Yea. That’s right. It’s the super organ that everyone needs to eat and no one wants to eat. Auth Ethel’s liver and onions? No thank you. (And no, I don’t have an Aunt Ethel and apologize to anyone who does. I’m sure she’s lovely.) Pâté

? Well, I like it now. So that argument is moot. But I used to think it was nasty. 

(So this photo – it’s the only one I have of the burger and was taken on my super ancient iPhone 4s.)

Incorporating liver in your diet should be a necessity. Unfortunately in the United States, we view organ meats and sub-par. Why have organ meats, the most nutrient-dense of the whole animal, when you can have a nice flank steak? Don’t get me wrong, I love a good marinated flank steak as much as the next person… but it just doesn’t match up for the vitamin powerhouse that organ meats provides. In fact, according to an arcticle by Chris Kresser, organ meats contain 10 to 100 times the nutritional benefit than corresponding muscle meats. (He also has a nifty chart comparing the nutrition of liver against other foods.) Organ meats were once so prized in traditional cultures that they were given first to the pregnant and women of child-bearing years. Talk about a super prenatal! 

If you’re not ready to take the liver and onions plunge, and I’m there with ya so don’t worry, than hiding it in your muscle meat might be the way to go. I usually direct my clients with putting a ¼ lb of ground liver in with 1 lb grass-fed/organic/pasture-raised/etc ground beef. They look at me like I’m crazy. Or have a new growth growing out of my face and it suddenly appeared. Either way, it’s the easiest way to hide the flavor. Yes, it does taste slightly gamey. But it’s not bad. In fact, the flavor is like a mild venison. And who doesn’t love venison?! 

To grind the liver, thaw in cold water and blend in blender until it’s all broken up. Or, if you have a fancy meat grinder, you may use that. Cutting it on the cutting board also works but if you’re trying to hide it from a picky eater, the pieces might be too big. 

Liver Burgers

  • 1 lb ground beef
  • ¼ lb ground liver (see above)
  • ½ tsp ground dried organic onion
  • ½ tsp ground dried organic garlic
  • pinch of sea salt and fresh cracked pepper

Cook as you would any burger. And top with your favorite toppings. Might I recommend my Fermented Ketchup

Should You Buy Detox Supplements?

It’s the New Year and the buzz word so far has been “detox” – everywhere I turn, I hear or read about it. Co-workers ask me about the best detox supplement, tea, drink, pre-made meal program and my answer often comes as a shock to them: Save your money. 

That’s right. 

Save your money. 

Or at the very least, re-appropriate your money. 

While this in vogue buzz word might make you want to rush to your local GNC to pick out the latest and greatest supplements to help you become the “new you,” this isn’t what overall healing and betterment is about. Our bodies need whole, real foods that are properly prepared and nutrient dense. We need foods that are in season and picked at the peak of ripeness. When our bodies have these nutrients, they do what they ought to do in the first place – they run as well-oiled and fine-tuned machines and they detox themselves. (Starting on a detox regimen before the body has healed or is able to reopen what is called “detox pathways” can be detrimental to overall health and small intestine healing must take place before an actual detox protocol can be started and even then, it should be done under the guidance of a healthcare professional such as a Nutritional Therapist or ND.)

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When we eat healthy fats, grass-fed/pasture-raised meats, organic fruits and veggies and rid our bodies of all of the excess crud that marketers entice us into, it’s going to clean itself out. A popular myth is that the body is imperfect and disease-prone and illness is a fact of life and that invasive, costly and starvation-type detoxification regimens are necessary. Ummm… wrong. Our bodies want to be healthy and strive for homeostasis. Eating foods that allow it to maintain balance is enough to let it relax from whatever trauma we’ve caused it and heal.  

Sometimes we need to meet one-on-one with a Nutritional Therapist to help us navigate a paradigm shift in thinking about our food, what we put in our body and how that affects our overall health. Sometimes we need a strict program such a Whole30 to challenge us to eat better and kick the crud to the curb. Other times, that’s still not enough and we need to give our bodies a helping hand and enroll in a program like RESTART Sugar Detox. RESTART is a wonderful 5-week program that helps set a change in lifestyle regarding sugar consumption through weekly “check in” meetings with other people seeking to kick their sugar habit to the curb, a built-in 21 day sugar detox and support for long-term goal setting and practical how to’s. 

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Whatever you choose to do this New Year, save your money with the cheap supplements and eat clean. Buy meats from a local farmer. Know where your food comes from. Eat organic and local fruits and veggies. Limit your sugar consumption. Make that your New Year’s Resolution. Besides, you really don’t know what you’re getting in those consumer-ready supplements found at your local supermarket or popular supplement shop.

Bolognese (aka Meat Sauce)

When you’re marrying an Italian man (who has more Irish than Italian but who am I to question his ethnic claim?), there’s a few things you need to quickly add to your repertoire. The first being a tasty marinara. The second being a bolognese. The third is the caveat that both must taste authentic and the way his Italian grandmother makes them.

Just breathe.

No pressure.

It’s only his childhood memories that I’m up against.

Thankfully, he was willing to share a few of their secrets to help me improve what I thought was already a pretty good sauce. The below is what he and I have since concocted and perfected. I serve it over my Brussels Sprouts Braised with Mustard because when you’re paleo, you discover that traditional foods don’t necessarily have to be eaten traditionally. This also tastes fantastic with zoodles (zucchini noodles) and spaghetti squash. And when we really feel like splurging, over paleo noodles. Because sometimes you just want a noodle.

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Cinnamon might not be a common ingredient by American standards, but adding it gives the sauce a sweet flavor and doesn’t add to the sugar content. Growing up, we would use brown sugar to cut the acid and give the sauce sweeter undertones. The cinnamon does the same, all the while keeping it sugar-detox approved. Also, for the tomatoes, I process mine in the summer and freeze them at the peak of ripeness. And by process, I mean I throw mine in the Ninja for a few seconds and that’s it! Into the freezer they go! Until I decide that I’m craving a slow-cooked Bolognese. If you don’t have frozen tomatoes, fresh work, too – just make sure you adjust your cooking time and add an hour or two. Or, you can use two cans of 28-oz BPA-free organic diced tomato such as the Muir Glenn brand. (Which thankfully WinCo carries and is super cheap for all of you Pacific Northwesterners.)

Enjoy!

Bolognese

  • 1 lb pasture-raised organic ground pork
  • 3 tsp Mild Italian Sausage Seasoning 
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 quarts fresh organic diced tomatoes, with their juice – use a medley of Romas and juicier tomatoes
  • ¼ cup organic non-BPA lined tomato paste
  • ½ tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1 tbsp dried basil
  • 2 tsp dried oregano
  • 2 tsp thyme
  • 1 tsp sea salt
  • ¼ tsp red pepper flakes
  • ¼ tsp freshly ground black pepper
  1. In a mixing bowl, combine spice mix and ground pork (or just use 1 lb pork sausage if you can find a good source with no added sugar). Set aside for 30 minutes.
  2. Heat a medium-sized dutch oven, over medium heat, cook the pork until slightly browned, stirring often and breaking up the larger pieces. Remove pork from dutch oven and set aside, keeping the fat at the bottom of the pan.
  3. Add the onion and ghee to the sausage fat and continue to cook until translucent. Add garlic and saute until lightly golden and very aromatic.
  4. Dump in the tomatoes, juices and all, and the tomato paste. Add the spices and stir. 
  5. Reduce heat to low and put a lid slightly on. Simmer, stirring often, for 3 hours. After two hours, add the meat and continue simmering. 
  6. Serve warm! And just like most Italian recipes, this makes enough to feed the whole Roman army!

Red Cabbage Braised with Broth and Mead

There’s a theme to my posts recently – braising. It’s not purposeful, it’s just late autumn and nomming on braised veggies sounds divine. Mention fresh veggies to me and my stomach acts like it’s on a Six Flags roller coaster. No thank you. I’ll stick with my slow-cooked veggies. In this case, slow-cooked cabbage. I think I’ve mentioned that I’m Irish/German American. Cabbage and all derivatives thereof were a staple in my family when growing up. This recipe was our favorite when my mother decided we were going to have “German Pub Night,” as she so aptly put it. We knew when we saw that on the menu planner on the fridge, it was going to be this cabbage, a whole lot of Eastern European sausages from the local Polish sausage maker (he had dead carcasses hanging in his shop, totally cool to a family full of kids), and some kind of potato dish. 

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Like all family favorites, I had to hack this one apart and reassemble with tender loving care. It’s one of those foods that we would eat for an after-school snack… which usually meant my mom was frustrated with her because there went any hopes of having leftovers for dinner. But, seriously. If you can get kids to want to eat this rather than fruit roll-ups (we never were allowed those, anyway), I’m sure you’re more than winning as a parent.

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A few notes and substitutions: If your body stand the mead, add more chicken broth. I usually use whatever I have made in my freezer – whether it be chicken or beef. Omitting will turn it Whole30, Anti-Inflammation Diet, 21 Day Sugar Detox, specific carb diet, and paleo-friendly. (Also omit the maple syrup for Sugar Detox and Whole30.) Stay away from fish stock. Look. I might be Irish, but I draw the line somewhere. No fish stock in the cabbage. Your kids won’t be sneaking that for an after-school snack. Guaranteed. 

Finally, this is one of my favorite recipes because I can put it on to cook and walk away for a while. As in go for a jog, take a long, hot bath and read a good book. Today it was just the jog – I had this post to edit. But it’s a good recipe if you’re a busy family and it can be cooked on high in a crock pot for about an hour and a half if you’re going to be gone for a while and are uncomfortable with leaving the stove on. It’s also fabulous when made ahead of time, the juices continue to marinate the cabbage into a flavor that’ll make your Irish ancestors jealous. 

Red Cabbage Braised in Chicken Broth and Mead 

  • 1 head organic red cabbage, shredded
  • 2 organic onions, chopped
  • 3 cups organic cranberries, rinsed and check for bad ones!
  • 1 organic Granny Smith apple (or some other tart, hard apple) peeled, cored,and sliced
  • 1 ¼ cup organic chicken stock 
  • ½ cup mead
  • ¼ c balsamic vinegar
  • ¼ cup organic grade B maple syrup
  1. In a large saucepan, combine all the ingredients and bring to a boil.
  2. Cover, reduce heat to low and cook, stirring frequently, until cabbage is tender, about 45-60 minutes. Or see crock pot directions above. 

Brussels Sprouts Braised with Lemon

If you want to talk about a food that gets a bad name, these might be it. No one likes them, everybody hates them, guess I’ll go eat worms. Ummm… or not. Brussels sprouts are one of my most favorite foods. Why? They’re just so much fun to eat! Each one is a mini cabbage that I get to play with and peel. Because I’m 30 going on 5. And sometimes I play with my food. Sometimes I also understand the necessity to get other people to eat their greens. This recipe was born out of that need. According to my brother, who loathes, despises, abhors and detests Brussels sprouts, they did not taste like the delightfully adorable mini-cabbages and were actually quite good. (A huge compliment from a sarcastic 21 year-old!)

They have a touch of ground mustard to give them some subtle heat and a bit of a kick. Not to fear, it’s very subtle and enhances the flavors in the dish. The lemon juice provides a distinctive acidity that is delightfully mellow. I hope you enjoy them! I’ve been eating them alone, with other foods and as a noodle replacement for my marinara all week. So fantastic! 

Brussels Sprouts Braised with Lemon

  • 2 tbsp organic ghee 
  • 1 ½ lbs organic Brussels sprouts, rinsed and trimmed, julienne-cut
  • 1 small organic onion, diced
  • 3 cloves organic garlic, minced
  • ½+ tsp ground mustard (the spice, not the condiment and heap that measuring spoon)
  • ½ tsp sea salt
  • ¼ tsp fresh cracked black pepper
  • 1 ½ tbsp organic lemon juice

  1. In a medium frying pan over medium heat, melt the ghee and add the onions. Saute until translucent, add the garlic and saute a few minutes more.  
  2. Add Brussels sprouts and stir to mix. Add spices. Cook until sprouts are a bright green (not the gross dark green overcooked crud).
  3. Add lemon juice and stir. Turn off heat and serve warm. 

These are a few of my favorite… squash.

Don’t worry Rogers and Hammerstein, I’ll keep my day job. Here’s an overview of my favorite squash (the list will be growing) and how I like to prepare them. 

Turban Squash

Get out an ax or a cleaver and channel your Yan Can Cook! You think I’m being funny but this delightful squash is a beast to cut into. I joke with my roommates that this is the only season I can decorate with my food. Yes, mother. I’m playing with my food right now. Anyway, this beast of a squash is sitting over on my hearth until I hack (literally) into it. It’s related to a butternut squash and has a wonderfully hazelnutty flavor. 

I like to hack it into quarters, scoop the seeds, and roast it in coconut oil, 350 degrees Fahrenheit or until fork tender.

It also makes a good mashed squash. Prepare as you would above. Scrape the squash from the rind and put it in the blender with a bit of pasture-raised organic butter (such as Kerrygold) and raw cream or whole-fat coconut milk. Toss in a head or two of roasted garlic if you so desire (this means you have to make roasted garlic ahead of time). Puree and serve warm. 

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Cheer up, Buttercup!

Buttercup squash, related to the turban squash (see above) is also gracing my fireplace hearth until he gets consumed. 

I always use this as a go-to soup squash. Toss in a bit of turmeric for good measure and it’s a stick-to-your-ribs-on-a-cold-night kind of soup. That recipe will be posted shortly. 

Butternut Squash

Use in everything. Soup, casseroles, adore it, love it, eat it with wild abandon. It’s one of the most famous squashes and for good reason. The rich nutty flavor and smooth texture when cooked make it a cook’s favorite.

Delicata Squash

This delicate little squash really lives up to it’s name. A mild, delicate flavor accompanies the tender rind and meat. The rind is so tender, in fact, that it can be cooked and eaten. I like to cut mine in half, scrape out the seeds, put a little dollop of coconut oil in each half and roast it at 350 degrees Fahrenheit until fork tender and serve it with eggs and sausage scramble in the middle for a little breakfast “boat”. Or, check out my Delicata Squash Saute with Apple and Leek. 

Back to studying! More squash will be listed soon – err, after finals!

Delicata Squash Saute with Apple and Leek

Okay. So I said that I wasn’t going to be posting anything on here until after finals… but when my friend who’s in charge of our local food-buying club asked me for some recipes for an upcoming organic squash buy, my mind started racing and I realized I didn’t have a whole lot on the blog by way of squash. Which is a crime against humanity. Because I love winter squash with a complete and total abandon. Dramatic? Yes. Accurate? Yes. 

I picked up the original recipe from my local New Seasons and modified the heck outta it. They had a sampling in store and it was so good! I was sad I only had a small little paper cup with less than a bite of food provided. Oh well. It only meant I had to go home and make it me-friendly… which was probably better in the long run anyway.

This dish would make a fantastic side dish and is kid-friendly. Talk about a win if you can get kids to eat squash without it ending up on the ceiling! … not that we ever did that to my parents. Ever. (We usually hid food under the table.) Anyway, cook up a pork tenderloin and serve this up on the side. Your guests and kids will thank you.

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Delicata Squash Saute with Apple and Leek

  • 1 medium organic Delicata squash, seeded and cut into ½" pieces (about 2 cups)
  • 1 organic leek, halved and chopped
  • 2-3 tart organic apples, peeled, cored and diced (I used organic pippin apples)
  • 2 tbsp pasture-raised organic butter, unsalted (such as Kerrygold)
  • 6-6 leaves fresh organic sage, roughly chopped, or 1 tbsp dried organic sage
  • 1 tbsp organic, raw apple cider vinegar (such as Bragg’s)
  • sea salt and pepper to taste
  1. Over medium heat, melt the butter in a medium-sized frying pan and add the squash with a pinch of sea salt. Cook over for about 10 minutes, or until the squash is lightly brown, stirring often.
  2. Add the chopped leek and cook for another 5 minutes, stirring often. 
  3. Add the apple, sage and vinegar. Stir to incorporate and cook for another few minutes, until the apple is cooked and the sage wilted. 
  4. Season with salt and pepper and serve warm. 

Paleo Egg Roll Filling… Minus the Roll.

I made the not-so-bright decision to pull two pounds of ground pork out of the freezer.

Not one, but two.

Apparently I was over-zealous with how much I thought I could eat this week.

Or maybe how much I like homemade Italian sausage. Which is a lot.

But, seriously. I have my limits.

Perusing my fridge, I realized that I had a head of cabbage that had been hanging out in the back for…. longer than I care to admit. Cabbage doesn’t ever really go bad so I peeled off the leaves that had started rusting and voila! Inspiration was born. (I also had to steal two carrots from my roommate – but she got dinner out of the deal… and I still owe her two carrots.)

Below is the result of my said inspiration. It’s hearty, filling and 21 Day Sugar Detox-friendly.

You know that filling from egg rolls? Yea. It tastes like that. Minus the greasy fried egg roll bit. (Who likes soggy fried food anyway? mmm.. French fries in duck fat… okay. I do.) But let’s bring it back to egg rolls. I hated the roll and only ate them so I could have the filling and maybe the dipping sauce. But this recipe is so tasty that it doesn’t need the dipping sauce. So this is the best thing ever. 

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  • 1 lb organic, pasture-raised ground pork
  • ½ head cabbage, shredded
  • 1 organic carrot, shredded
  • ½ cup organic daikon radish, julienne cut
  • ¼ cup organic green onion, diced
  • 2 tsp fresh organic minced ginger
  • 1 tsp Chinese Five Spice 
  • ½ tsp sea salt
  • ½ tsp garlic powder
  • 3 ½ tbsp coconut aminos
  • ½ tsp (or more) dried red chili flakes
  1. Over medium heat, cook the pork until no longer pink along with the ginger, spices, salt and coconut aminos.
  2. Add the cabbage and carrots and cook for three minutes more, stirring often to make sure the cabbage cooks.
  3. Add the daikon radish and continue to cook until radish is slightly cooked and cabbage is cooked but still tender. (It shouldn’t be bright green – if it is, keep cooking.)
  4. Serve on a bed of lettuce or put it in a bowl and eat it. Or if you feel like being all fancy, fill Belgian endive cups with it. This would also taste good on cauliflower rice. Or just grab a fork and throw manners to the wind and eat out of your skillet.

What. Don’t judge me. 

Alternative Therapies Are Not Anti-Science

My mom recently sent me this article by Simcha Fisher, a well-known and articulate Catholic woman who blogs over at National Catholic Register. While I don’t usually go all “Catholic” on here, it is a nutrition blog after all, I thought this would be a good avenue to address her article and some of the fallacies that were in it. So, here goes.

First and foremost, it sounds by the voice of the article that you (Simcha) have never had an adverse diagnosis for a child (in the case of my parents) or a sibling (in my case) where the doctors tell you that they have no idea what is going on and how to treat them. There is nothing more terrifying than watching a family member waste away, unsure of what to do and being told by the Western medical community that they’ve exhausted their options and having three doctors who are in disagreement with each other over treatment options but all of them damaging to your loved one. This was my reality. I found myself questioning my degree, a Bachelors of Science in Arts and Letters with a concentration in human anatomy and physiology. I found myself questioning the very essence of our nature. Our bodies were created perfect… so why are we so diseased? Surely, this can’t all be the result of Original Sin. And, most importantly, I questioned the western medical and scientific community.

Thankfully, my mother is a woman who has her wits about her and is a stubborn Irish/German/Native American Catholic woman. She didn’t waste any time looking into every single alternative form of healing – within the guidelines of the Catholic Church. Long story short, countless hours of research spent reading medical studies published in various medical journals resulted in our turning to a naturopath who was able to help my sister and my mom delved into the research world of the nature of nutrient absorption and we were able to start getting food in her body that she didn’t instantly reject – no thanks to the conventional doctors, who had put her on two same-class antibiotics and a steroid. The adverse side effects of that combination are still haunting her to this day and it is only through diligent attention that she is able to hold the effects at bay. She suffered from extensive mitochondrial damage in addition to cartilage damage. And we followed the doctors because they are the professional and went to school for this. Never mind that multiple studies, including the drugs’ own websites, state clearly that this is never to be done (we found this out later when we were researching what was now wrong with her). Western medicine failed us. They left us stranded and in the dark.

I was told that my biomarkers were such that I was headed down the same health road at a high-speed rate. At the time, I was planning my wedding. The last thing I wanted to hear was that something was wrong with me and that I had a risk of dying as well. No. Thank. You. I had a new life that I wanted to live and I wanted to be around for as long as possible to live it. So I started looking at alternative therapies as well. Both she and I found our respite with diet and proper nutrition. 

Fast forward a few years and this past spring that same sister gave us all a run for our money… again.

I found myself in an ER room with her, her vitals unstable, slipping in and out of mental clarity, the doctor telling us by no means to let her fall asleep and then a last minute transfer to a Neuro-ICU. It was quickly followed by an emergency brain surgery that couldn’t be postponed 10 minutes until my parents arrived. Once again, I was terrified. I begged our neurosurgeon to let my parents be caught up to speed so they could approve the surgery. I was told that she didn’t have the 10 minutes needed to do that, that the pressure on her brain was too great. I found myself bargaining with God. I was terrified and desperate. She’s my best friend and wasn’t allowed to leave me – I can’t imagine my journey on this Earth without her. I approved the surgery (the easiest and hardest decision I’ve ever made in my life) and our very talented neurosurgeon and team of Western medicine-saved professionals saved my sister’s life. I will be eternally grateful to that gifted surgeon and his team – they were our guardian angels.

Most people who are like me have similar stories – it doesn’t matter what your religion, or lack there-of, is. It takes a lot for one to leave what one has grown up with and go against the beaten path. It’s not something that’s done casually or without calculating the risks. Usually we are forced to look elsewhere because somehow western science has failed us on a very basic level. My story is no different.

There are many things that western medicine excels at. Our capability for surgery is beyond anyone’s wildest dreams. The fact that you can perform surgery on a little part of the brain no wider than a straw from McDonald’s, leave a hole in the head… wait. There was no hole. It was a tiny crack in the skull, and a teeny tiny scar, is just phenomenal. Science is so cool that way. But, like all human-made things, it has its limits. And that is where other healing traditions come into view. The world is such a beautiful and vast place and the contributions of different cultures are many. To throw the baby out with the bathwater, so to speak, and only look at one tradition is myopic and not very Catholic.

So, Simcha, your overarching generalization that those of us in the alternative health community are all crazies is unfounded. We eat food that our ancestors ate precisely for that reason. They ate it and their overall health was better. I’m not talking about disease from lack of sanitation. I’m talking about degenerative diseases. Looking around at our modern society, it is more than abundantly clear that many of us suffer from some sort of degenerative disease that was virtually unheard of 100 years ago. Diabetes, heart disease, infertility, thyroid disease, asthma, allergies – all of these diseases have had an uptick in society over the past century. And all we get from western medicine is a band-aid. A “Go home and take this drug. Here are the side effects but never mind those. Oh, and you’ll have this disease for the rest of your life so you’ll just have to learn to live with it.”

From a Catholic world view, I know that we were meant to live for so much more, but we’ve lost ourselves. We’re not meant to live a sick and unproductive life. We’re not meant to be miserable in this world. It’s not in the Divine plan. The question that an astute person should ask themselves, not out of fear, but out of an innate drive to heal themselves is “What are we doing wrong?” Obviously something because health care needs are on the rise and, according to various government offices, there appears to be no end in sight.

My own personal healing journey, combined with my background in science, has led me to nutritional therapy. A wonderful program that looks at each human as a bio-individual with individual nutritional needs and an approach that we’re not “one size fits all”. I love it. It’s in keeping with Catholic teaching that we’re all created in His image and we’re all unique – there is no one else quite like us.

Nutrition is approached with a foundational platform, what you put in your mouth affects your overall health. So, if you put those chemicals that you can’t pronounce into your mouth, rather than the nutrient-dense and properly prepared whole foods that our ancestors ate for a millennium, what do you become? Our bodies are not engineered to eat man-made chemicals. We are engineered to eat simple foods that give us sustaining energy to get through our day. When we sway from that path, we become less-effective machines, wasting energy, gathering toxins and running inefficiently. This isn’t “woo-woo” quack science. This is basic science. If you give an organism what it needs, the body is going to do its part in maintaining a well-run system. Sure, every once in a while you need a tune-up (think a detox). But we know this from a spiritual sense as well. Lent is our spiritual tune-up. A nutritional detox is a physical tune-up. It makes logical sense when we see ourselves in light of being embodied spirits – both aspects of self must be well cared for.

Those of us in the alternative healing community are following the scientific method. St. Albertus Magnus, the founder of the scientific method, believed that the Bible contained the fullness of Revelation but that man could discover HOW things worked through observation, question and record. What modern science is doing now is ignoring the observation and question part. And society is just going with what is being told us – this includes the doctors, who are trained practitioners and are not scientists or researchers.  So, when a healthy teenage girl with NO history health complications suddenly dies after receiving a Gardasil vaccine what are we to do? Believe that there is no causal effect?  Or observe, question and record?

Those of us in the nutrition and alternative medical community are looking at the cause and effect aspect of medicine. If something can “treat” an ailment but there are worse “effects” than the original in question, how can we hope to help that individual find complete healing? The short answer is: We can’t. And we continue to become a society that is more and more addicted to pharmaceuticals to fix ailments that weren’t there to begin with. From a Catholic social teaching and ethical standpoint, it’s not just and it’s not sustainable.

So, yes. I am going to pursue treatment via nutritional means. This has become something I’m so passionate about, I even want to help others with their needs and finding healing through food.  As such, I am pursuing a degree in holistic nutrition, adding to the base of knowledge that I originally received at a 4 year university. We live in a world where things don’t need to be cured or managed by a pill. And with the exorbitant costs of health care, this isn’t practical for many. Food is practical. We all need to eat.  And what we eat becomes the foundation for our general health and longevity.

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