Raw Sugar

My mom started experimenting with raw sugar a few months ago and has been reporting on her progress. I finally got around to trying things for myself a couple weeks ago. At my grocery store it's called "Sugar in the Raw" and you can buy it in boxes up to 2 lbs.

What is raw sugar (also known as "turbinado sugar")? It's sugar that has been less refined than regular granulated sugar. It goes through much fewer steps in the making and doesn't have all the questionable stuff added to it that granulated sugar does.

What's added to granulated sugar? Sulfur dioxide (to make it white), phosphoric acid and calcium hydroxide (to combine and absorb or trap impurities), carbon dioxide (alternately used for the same reason). And then after all that processing, the resulting syrup is filtered through a bed of activated carbon to remove molasses. And that's not even the last step!

But does raw sugar really have any nutritional value? That is up for debate and most people say the nutritional value is minimal and not enough more than regular granulated sugar to switch over.

So here is my mom's and my take on it: Even if raw sugar doesn't have much nutritional value, if it doesn't have the negative additives or the negative effects of regular sugar, we're not against using it occasionally. We still prefer to use honey or fruit juice for most of the sweet things we make, but for other things those options aren't practical. (Like ice cream, which my mom has figured out a tasty recipe for, using raw sugar.)

It is claimed that people can't tell the difference in taste between something sweetened with one sugar or the other, and that's probably true for most people. But I think my family's healthy eating habits have sensitized us to such differences--particularly in how food makes us feel. And my husband and I both agree with my mom that we don't feel the same negative physical affects after eating raw sugar as after eating granulated sugar--such as that short sugar high and then the crash that follows.

Just some food for thought...

Red Raspberry Leaf Tea and Women

For the past three years or so I have taken a daily amount of Red Raspberry Leaf which has depended upon the stage I'm in: newly pregnant, close to delivery, breast feeding, or--like now--struggling with secondary infertility. In an effort to strengthen and tone my uterus as well as regulate my cycles, (in addition to all its other benefits) I currently drink a quart of RRL tea (no caffeine) every day. (Because this high amount made me go through tea bags much too quickly, I ordered a bunch in bulk and now use it loose. Don't worry, I strain it.) There is something about it that is so satisfying, that my body craves, and I can feel it is good for me. It has a pleasant aroma by itself and a very mild taste for an herbal tea, but I like to make it more interesting and tasty by adding a couple spoonfuls of frozen juice concentrate or a spoonful of honey.

Here are some amazing facts about this versatile, mild herb from Birthsource.com (an excellent prenatal resource):

The leaves of the raspberry plant have been used as a medicinal herb for centuries... It is believed that raspberry leaf, if taken regularly through pregnancy and labor can:

• Ease the symptoms of morning sickness
• Sooth and prevent bleeding gums which many pregnant women often experience.
• Relax the smooth muscles of the uterus when it is contracting (Burn & Withell, 1941).
• Assist with the birth of the baby and the placenta.
• Calm cramping of the uterus.
• Provide a rich source of iron, calcium, manganese and magnesium. The magnesium content is especially helpful in strengthening the uterine muscle.
• Raspberry leaf also contains vitamins B1, B3 and E, which are valuable in pregnancy.

Raspberry leaf is also used for the following:

• To aid fertility.
• To promote a plentiful supply of breast milk.
• To help stop excess bleeding after birth.
• To treat diarrhea.
• To regulate irregular menstrual cycle and decrease heavy periods.
• To relieve sore throats.
• To reduce fever.

It is thought that around one fifth of pregnant women take some form of raspberry leaf. Women believe that it will shorten labor and make the birth easier. The use of this herb for remedial purposes dates back to the sixth century and its benefits in childbirth have been recorded as a proven aid in maternity in the most ancient of herbal books.

RRL can also be taken in capsule form, which is how I took it up until a few months ago--just make sure you drink plenty of water with it so your system can absorb and assimilate it. I took it before and after the birth of my second child and, though I had made a few other changes that time around as well, I believe RRL helped shrink my laboring down from 22 hours to 4 hours and have no issues with my milk coming in late or not being plentiful enough. Now if it will just help with its current intended purpose...

Budget Saver Tip #12: Turn Off Your Lights

This is one of those obvious ways to save energy, but I've noticed how few people are actually in the habit of doing it. As my children grow older they develop this habit because I remind them until they start reminding each other: When you leave a room, turn off the light--even if you're planning to come right back. And by now my 5-year-old does it automatically. Same for other electronic devices: when you're done, turn it off (we turn off our computer every night). I know there are different arguments on both sides of the coin and it depends on how energy-efficient the things in your house are (for example, the difference between bulbs and CFLs). But this is one of those good habits that is responsible and just makes sense to me...particularly when your home habits extend to other places. (I can't tell you how often I've walked through my church after an activity and how many lights I have found still on!)

Helpful Conversions

These are conversions I use all the time and thought I should pass on:

1 c. granulated sugar = 1/2 c. honey

1 c. brown sugar = 2/3 c. or so honey

1 can of beans = 1 3/4 c. cooked beans

1/3 c. dry beans = 1 c. cooked beans

heaping 1/2 c. dry beans = 1 can of beans

Budget Saver Tip 11: Buy in Bulk (Carefully)

We've all heard it before and it is often true that from toilet paper to laundry detergent to baking items, buying in bulk can save you money. That is not always the case, though, even though bulk items are marketed that way (think Costco or Sam's Club, etc), so you should still do price comparisons to check what you are tempted to buy in bulk. The items I buy most frequently in bulk and save a lot with are: wheat (of course), toilet paper, powdered dish detergent (and often dishwasher detergent), and yeast. That last one really saves me, since the only bread we eat is homemade and I use 2 Tb. per batch of 4 loaves. That would be a lot of packets! And even the little glass containers like Red Star makes are used up too quickly at that rate, I found. Thanks to some friends with a Sam's Club membership, I can get two 16 oz. packages of yeast for a little over $4.

Healthy Smoothies

Some of you may be thinking this title is redundant, but it's really not. I have noticed that not all smoothies are created equal--either in taste or in healthfulness. For one thing, I have never understood why so many people think it necessary to add sugar to something that is naturally sweetened with yummy fruit anyway.

I have played around with making smoothies for several years and I love making them in the summer, especially (particularly with fresh, ripe, juicy summer fruit). Now nearly every time they hear the blender going, my kids rush into the kitchen and say, "Smoothies?" And if it is, they jump up and down and say, "Yay! Smoothies!" So yeah, we like them around here.

Here is how I make them (keeping in mind that smoothies are, of course, very versatile and if your family doesn't like a particular fruit or you don't have it on hand, you can easily toss in something else):

1 banana per person you are making the smoothie for (bananas thicken it up nicely)
2 c. or more frozen or fresh berries, mangos, kiwi, peaches or nectarines, etc.
1/2 c. or more milk
a couple large dollops of plain yogurt (which is easily omitted for my lactose intolerant child)
a couple large dollops of frozen juice concentrate (which adds extra sweetness and flavor, if needed)

Blend all together and pour into cups.
Enjoy!

Probiotics

My youngest child was born with lactose intolerance and suffered indigestion issues right from the beginning (even though she was breastfed exclusively). Eventually this problem kept her from sleeping--at all. It took me a very long time to figure out what the trouble was, but when I did and eliminated milk products from her diet, over time her sleep drastically improved until for the first time she even took a nap every day! For any parent who has experienced major sleep loss due to a child's chronic inability to sleep, you will understand when I say this return to sleep felt like a miracle! We are still hopeful that she will grow out of her lactose intolerance, but for now we keep her away from lactose products. However, she still has a more delicate digestive system than the rest of us and frequently needs help to digest and be regular. That is why I have given her daily doses of probiotics for almost two years now. This is how it came about:

About 17 or 18 years ago, a friend of my mom's, who was a vegan, suggested something that she thought would solve my mom's newly-acquired postpartum indigestion troubles. My mom tried it and it worked so well that she used this "treatment" regularly up until a couple years ago (at which point it had quit doing its job, so she started using something else). Knowing of my child's congenital digestion issues, my mom suggested I try it for her.

It's fermented wheat water. Though it may sound gross to those who are unused to trying things of this nature, to me growing up it wasn't a big deal. After all, Dr. Mom always used vitamins, herbs, and herbal teas to treat our families illnesses or keep us healthy, we always had cider vinegar and brewer's yeast on hand (both of which I liked to drink). My dad drank goat milk (sometimes stinky) for a while, and regularly made wheat grass juice during a different phase. So, fermenting wheat in water for a few days, then drinking it mixed with juice concentrate, was not at all odd. (Note: It is only allowed to cure for a few days and the fermentation process does not produce alcohol.)

When I first started giving it to my daughter she was under a year old and devoured it like it felt good to drink. In fact, the first time I tried it was the middle of the night when she awoke yet again, writhing in discomfort from indigestion, exhausted but unable to sleep. I gave her a bottle of the wheat water mixed with some juice concentrate and she practically inhaled a couple ounces, at which point she relaxed in my arms, and within about 10 minutes fell asleep for the rest of the night. Thus my husband christened it "Miracle Juice."

I am now an even bigger believer in the value of "good bacteria," which is what the wheat water provides. I don't know why yet, but for some reason my daughter's body must be unable to produce enough of this on its own.

One healthy food diet explains the need for fermented foods in the diet this way:

"They are an aid to digestion, are high in the B vitamins, and are full of enzymes. They provide an acid environment in the bowel whereby favorable bacteria can thrive and overcome unfavorable bacteria. Re-establishing beneficial bacteria to the colon is a major part of many health programs."

One health expert calls wheat water "Rejuvelac," which sounds better than "fermented wheat water" or "stinky juice" (which is something else we call it). I've found a few different sites with "recipes," but they're all very similar to each other and to mine.

Before I started making it for my daughter, I tried giving her chewable acidophilus wafers. She liked those, and they did seem to help some, but the wheat water is more potent and immediate, I think (like the difference between taking an herb capsule and drinking the herbal tea).

Here is what one website had to say about what fermented wheat water actually produces:

"The sprouting of the grains creates some sugars by enzymatic conversion, and these sugars are then eaten by friendly bacteria (naturally present on the grain hulls) during the 'fermentation' process, creating lots more of the living probiotic bacteria."

And for anyone interested in learning about the amazing-ness of probiotics, read this. Maybe we should all be drinking wheat water!

So, once again, Mom's way is proving best, but it is only now that I am finding out why.

Shoes, Health, and Cleanliness

Anyone who has been to our home knows that when you go to the ___'s house you have to remove your shoes--please. It is a habit my husband and I decided right from the start we wanted to establish. (We also decided--particularly when our first child arrived right at the beginning of flu season--that our other "entrance habit" would be to always wash our hands, which has also helped keep outside grime, germs, and illnesses to a minimum. But, this post is about shoes.)

We have gotten mixed reactions from others about this little bit of extra effort required to come into our home. Most people graciously comply and don't seem to think a thing about it. Some give us the impression they are humoring us but they think it's a silly rule. And a few years ago, one (an adolescent boy) even walked the short way down the street from his house to our house in his socks so he wouldn't have to take off shoes. Obviously, that defied the point, so he then had to remove his (blackened) socks. When the reactions are even slightly negative I am always surprised because this is something that makes so much sense! Many cultures--including Asians and Russians--have this same tradition and I'm not sure why Americans haven't fully adopted it yet (though I do know many people who have).

Need a few reasons why this is a good practice? The quotes below say it as well as I could...

From WebMD:

"In many cultures it's customary to remove your shoes before entering a home for spiritual or practical reasons. And as a mom, I encourage the practice because I want a clean home. But taking off your shoes not only helps keep your home cleaner, it also helps keep it healthier. Think about it. Where have the bottom of your shoes been? If you've stopped to fill up your car, you can track home gasoline on your feet. If you've walked through a freshly treated lawn or putting green, you can track home toxic pesticides and chemical fertilizers. Seemingly benign dirt can have traces of lead in it. You walk through it, then you walk through your home leaving traces on your rug, your baby crawls past, and then stops to put her hand in her mouth. Get the picture?

"The professional cleaning industry estimates that we track 85% of the dirt in our homes in from the outside on our shoes or paws of pets. In a recent warning about lead exposure, the Environmental Protection Agency (EPA) specifically recommends that shoes remain outside the house."

From another website (that I can't find now--this is a re-post from my family blog):

"Besides not tracking in all those germs and toxins that can travel on your shoes, you'll reduce your need to clean your floors and carpets. Always a good thing, reducing your use of electricity, cleaning products and your precious time spent cleaning.

"Also, if you have carpets, they will last a lot longer if you only tread on them in your socks. Good for the earth, and your wallet."

Once your family is in the habit--including tiny children--it really is no big deal because it truly is habitual. My kids even automatically take their shoes off at other people's houses where it's not a rule.

The reasons I'm glad we have this habit/ritual is:
1) I don't like cleaning house any more than I have to,
2) It keeps our carpet looking nice a lot longer (since, while living in an apartment, we don't have a choice about whether we have carpet or not), and
3) I'm sure it helps my allergies to leave as much of that icky stuff outside as possible.

If you need any more reasons, do an internet search and you'll find many sites, like this and this.

Budget Saver Tip #10: The Diva Cup

This is a topic specifically for the women, so if you're a man reading this, feel free to skip this post if it makes you uncomfortable. :)

This budgeting tip is about an eco-friendly and cost-effective alternative to tampons and pads. It's called The Diva Cup and some of you may have heard of it. Others of you I know use it, as I do.

What I love about the Cup:

• How much money it saves me per year
• Knowing I'm doing one more thing to help the environment
  
• It helps me be more in tune with my body and know exactly what is normal for me each month
• It's healthier for my body than tampons
  
• It takes up so little space (unlike packages of pads and boxes of tampons) both in my bathroom cupboard and in my suitcase when I travel
• Knowing it's securely in place--and can hold a lot!

If you're ready for something better, or just curious, check out the above links. If nothing else, it will give you something to think about...

What's the Deal About Raw Milk?

The controversy over raw milk has provided fodder for a few recent conversations I have had lately. It is something I feel more passionate about each time I learn more, and I hope that at some point in the not too distant future, it is one health change my family can make. Cost and availability are the only two reasons holding us back at present. A few reasons I would like to make the switch: It tastes so much better!, it contains many more vitamins and health benefits (including for the immune system) than pasteurized milk, to get back to the natural state and avoid synthetic hormones, it is easier to digest and gentler on the bowels. One of my sisters has had a lot of problems with IBS, which began to turn into lactose intolerance. She tried several different changes within her diet until she hit upon the raw milk at her local health food store. The milk there is tested for impurities daily and if it's not safe, they don't sell it. Much to her joy and delight, my sister found that her system could tolerate the raw milk without any trouble. Obviously there is a big difference between pasteurized milk and raw milk and it's not in favor of the former--contrary to what government campaigns tell us. Do the research yourself and get the real facts! Below are quotes from leading authorities on the issue. Look up the websites below to read more facts about pasteurized vs. raw milk:

The Weston A. Price Foundation (see realmilk.com):
Today's milk is accused of causing everything from allergies to heart disease to cancer, but when Americans could buy Real Milk, these diseases were rare. In fact, a supply of high-quality dairy products was considered vital to American security and the economic well being of the nation.
What's needed today is a return to humane, non-toxic, pasture-based dairying and small-scale traditional processing, in short . . . a campaign for Real Milk.

DANGERS OF PASTEURIZED MILK (see realmilk.com/rawmilkoverview.html): Many studies have linked consumption of pasteurized milk with lactose intolerance, allergies, asthma, frequent ear infections, gastro-Intestinal problems, diabetes, auto-Immune disease, attention deficit disorder and constipation. During a period of rapid population growth, the market for fluid pasteurized milk has declined at 1% per year for the past 20 years. Fewer and fewer consumers can tolerate pasteurized (and ultrapasteurized) milk (Don’t Drink Your Milk, Frank Oski, MD, 1983).
PASTEURIZATION HARMFUL: Many of these anti-microbial and immune-enhancing components are greatly reduced in effectiveness by pasteurization, and completely destroyed by ultra-pasteurization (Scientific American, December 1995; British J of Nutrition, 2000:84(Suppl. 1):S3-S10, S75-S80, S81-S89).

LACTOSE INTOLERANCE: In a survey of raw milk drinkers in the state of Michigan, over 80 percent of those advised by a healthcare professional that they were lactose intolerant were able to consume raw milk without problem. (LactoseIntoleranceSurvey.doc).

BENEFITS IN EARLY HUMAN STUDIES: In early studies involving humans, raw milk was shown to be superior to pasteurized in protecting against infection, diarrhea, rickets, tooth decay and TB; and children receiving had better growth than those receiving pasteurized milk (Real Milk PowerPoint--see realmilk.com/ppt/index.html--slides 54-56, 58).

ASTHMA: Three recent studies in Europe found that drinking “farm” (raw) milk protected against asthma and allergies (Lancet. 2001 Oct 6;358(9288):1129-33; J Allergy Clin Immunol. 2006 Jun;117(6):1374-8; Clinical & Experimental Allergy. 2007 May; 35(5) 627-630).

PROTECTIVE COMPONENTS: Raw milk contains numerous components that assist in:

• Killing pathogens in the milk (lactoperoxidase, lactoferrin, leukocytes, macrophages, neutrophils, antibodies, medium chain fatty acids, lysozyme, B12 binding protein, bifidus factor, beneficial bacteria);
• Preventing pathogen absorption across the intestinal wall (polysaccharides, oligosaccharides, mucins, fibronectin, glycomacropeptides, bifidus factor, beneficial bacteria);
• Strengthening the Immune System (lymphocytes, immunoglobulins, antibodies, hormones and growth factors) (Scientific American, December 1995; British J of Nutrition, 2000:84(Suppl. 1):S3-S10, S75-S80, S81-S89).

DANGERS EXAGGERATED: Although raw milk, like any food, can become contaminated and cause illness, the dangers of raw milk are greatly exaggerated. In an analysis of reports on 70 outbreaks attributed to raw milk, we found many examples of reporting bias, errors and poor analysis resulting in most outbreaks having either no valid positive milk sample or no valid statistical association (see realmilk.com/documents/ResponsetoMarlerListofStudies.pdf).

Also enlightening is Cheeslave's top 10 reasons to drink raw milk, complete with pics and more discussion on the economic and rural impact that the Raw Milk campaign can help bring about.

And for a dramatic visual demonstration of the results of the above differences, check out this site about a study conducted very recently with calves. (Note: It gets a bit graphic but is very interesting.)

Budget Saver Tip #9: Toilet Paper

Toilet paper is one of those necessities (unless you've become completely green in this area, like one of my cousins) that is a pain to buy. I hate having to buy it because it's not cheap and that means I have less budget money available for other things. But, fortunately, I don't have to buy it often--like maybe every three months or so (when I buy the huge 24 roll packs). I grew up using plain Scott tissue and made the conscious decision to continue using it once I left home, since it is so cost effective.

If you just have to have your soft, cushy, thick toilet paper, then this tip won't be one you want to adopt. But if you're not picky (which my husband and I aren't) and just need something to get the job done--and that will help you save money--Scott is your brand. Why? In a nutshell, each regular roll has 1,000 squares. (Be sure to check the package, though, because Scott also has softer varieties that have fewer squares per roll.) How many squares does yours have? Have you ever checked? Do a price comparison and you will see the difference. I think I replace about one roll per week for our family.

Whole Wheat Biscuits

A friend of mine sent me several of her favorite recipes (thanks Jessi!) and I tried one out tonight. It's definitely a keeper! I've tried quite a few biscuit recipes and they've always been just okay, but I had to force myself to stop eating these.

Jessi says: "I love, love, love these biscuits because it adds bread to the meal but yet no rolling or rising. Really fast to mix up and delicious with jam in the middle for dessert or a breakfast pastry."

Cloud Biscuits

combine:
2 c. whole wheat flour
1 Tb. honey
4 tsp. baking powder
1 tsp. salt

Cut in
1/2 c. butter

Stir in
1 egg, beaten with fork first
3/4 c. milk

Cool in fridge. (Not required but does make them less sticky to handle).
Drop on cookie sheet.
Bake at 350 for 12 min.

Wheat Crackers

This recipe tastes just like the one my mom used to make when I was little, but it's a little easier. The crackers are kind of bland, so depending on what you like, you can add more salt, different spices or cheeses, or just eat them with a tasty dip (like hummus). Once again, a nicely versatile recipe--and it's super easy to make.

WHEAT CRACKERS

1 3/4 c. whole wheat flour

1 1/2 c. all-purpose flour

3/4 tsp. salt

1/3 c. vegetable oil

1 c. water

salt for sprinkling

• Preheat oven to 350 degrees.
• In a medium bowl, stir together whole wheat flour, all-purpose flour, and 3/4 teaspoon salt.
  
• Pour in vegetable oil and water; mix until just blended.
• On a lightly floured surface, roll out dough as thin as possible - no thicker than 1/8 inch. Place dough on ungreased baking sheet, and mark squares out with a knife, but don't cut through.
  
• Prick each cracker with a fork a few times, and sprinkle with salt.
• Bake for 15-20 minutes in the preheated oven, or until crisp and light brown. Baking time may be different depending on how thin your crackers are. When cool, remove from baking sheet, and separate into individual crackers.