Skim Milk and Weight Loss--or Not

I thought this article was pretty interesting (and not really surprising) about the relationship between non- or low-fat foods and weight loss. Check it out! And thanks to my cousin, who posted this on Facebook last week.

More Important than Calcium?

I have been learning a lot the last few months about magnesium and how important it is to our body chemistry and health. Everything I've read says that nearly everyone in this country is magnesium-deficient (the World Health Organization puts it at three fourths of the population!), with a plethora of undesirable symptoms resulting: "Those who suffer from magnesium deficiency experience a wide range of symptoms that can vary from low level to debilitating. And those who choose to correct their deficiencies commonly experience a long sought-after respite from conditions such as migraines, chronic pain, low energy and insomnia." (See more details about magnesium deficiency here, including why more of us aren't clinically diagnosed.)

So why can't we all just correct this deficiency by taking an oral supplement? (Here is an excellent two minute video of a doctor talking on the subject.) Because most people's intestines can only handle a small amount of magnesium--it's a diarhetic--and because even if yours can handle more than most, the body can only process/absorb a very small percentage of magnesium taken orally. So, if you're lucky, it could take up to several years of regular oral supplementation before your body is able to assimilate what you give it, a moderate dosage, that is. But we need magnesium in such high dosages that oral supplementation simply doesn't make sense.

So what other option is there?

Here's where magnesium oil comes in. When magnesium is applied transdermally (or topically), it is absorbed through the skin and can easily be assimilated by the body, since it doesn't have to be processed by the intestines--and therefore causes no gastrointestinal issues.

I first learned about the importance of magnesium a few months ago when I spoke with the woman I mentioned here and here, who is both a nurse and a person who researches, thinks practically, and practices natural living. From her I learned that two symptoms of a magnesium deficiency are the inability to sleep through the night and being overwhelmed by tasks. That's when I decided I definitely needed to get some magnesium oil and start using it on myself and my two little girls. I ordered from this company, which is the same one this woman gets her magnesium oil from (although, this other company looks at least as good to me; I'm not sure what the difference is in quality or purity). My mother also ordered some, hoping for a cure for her migraines. So far, I feel like it's helping me. Time will tell for everyone else. Oh, and just an FYI, women who are breastfeeding (like myself) need even more magnesium than pregnant women, and men need more magnesium than women.

But knowing the following about magnesium makes me want to keep trying:

"After oxygen, water, and basic food, magnesium may be the most important element needed by our bodies, activating over 300 different biochemical reactions necessary for your body to function properly.

"Magnesium protects against heart disease and heart attacks, high blood pressure and stroke, type II diabetes and much, much more. It is more important than calcium, potassium or sodium and regulates all three of them. Contrary to popular misconceptions, it is magnesium that is actually most important in building strong bones and preventing bone loss.

"While anyone should be able to increase the magnesium they get from wise diet choices, it is exceedingly difficult for the general public to consume enough magnesium through dietary sources alone.

"Only supplementation is likely to make up for such a widespread deficiency in magnesium. Foods cannot easily be fortified with magnesium because it is a bulky mineral that would alter the consistency and taste of flour and foods. Magnesium cannot be added to tap water because it would erode piping." (Read much more at NaturalNews.com.)

"One general rule of thumb is a daily intake of magnesium of approximately 3-4 mg per pound of bodyweight. For a 200 lb male, this would equate to 600 mg to 800 mg per day." (Read more about magnesium supplementation and use here.)

Make Your Own Water Barrel

I thought this was so cool I wanted to pass it on! Just another way to increase self-sufficiency and practice conservationism...

Waiting to Cut the Cord

Our new baby is now three weeks old and I feel the need to write a post about waiting to cut the cord, which was one of the things that my husband and I decided to do differently this time around. I had read enough about the benefits of waiting to want to give our baby that advantage, and now I am learning even more. Here is an excerpt from my account of our baby's birth, detailing other unexpected benefits we experienced:

"We wanted to let the baby's cord stop pulsing before it was cut, and [our doctor] was happy to comply, so for the first time I got to hold my baby without any kind of intervention in between, with only a blanket between me and his bloody, vernix-coated body. He seemed to share my exhaustion and utter relief that it was over. When the doctor first held him up, his whole body was purple; I don't remember the girls being quite that color. But it didn't take long for him to start looking more pink, and we admired all his little parts. I was surprised at how long it took the blood in the cord to drain back into him. But it was so nice to have all that time with him just to myself... I kept wondering when I would have pains to deliver the placenta, but that didn't happen until [my husband] cut the cord [about 20 minutes later]... Things have always happened so quickly after delivery that I've never gotten the chance to see the cord or the placenta, so this time I asked if I could see them. [The doctor] was happy to oblige and gave us...Placenta Basics 101, which was very interesting. It really seemed that taking that time to let the cord stop pulsing slowed everything down and made the post-birth experience gentler and more peaceful. We definitely want to repeat that!"

So, what are some of the benefits to waiting, from a medical standpoint? This site calls cord blood "liquid gold" and says that even waiting 30 seconds to cut the cord is beneficial to baby because "this blood contains a high number of red blood cells; it is iron rich and contains maternal antibodies... Higher red blood cell flow to vital organs in the first week was noted, and term infants had less anemia at 2 months and increased duration of early breastfeeding."

A lot of people nowadays are having the cord blood saved for possible future needs, but as the above site points out, the blood belongs to baby, so why not give it back to him?

Another site contains an article written by a midwife, who states that, "Scientific methods are now able to prove that our standard immediate cord clamping protocol is an intervention that needlessly deprives a baby of a substantial percentage of his or her own blood supply and is one of the most major and potentially lethal inventions possible from the perspective of the baby's wellbeing." This site also contains numerous other articles on this and related topics that are quite interesting.

Another benefit (and one I didn't know beforehand) is that "delayed cord clamping ensures that a baby receives important clotting factors" (see this site, which includes pictures). I find this ironic, since babies born in hospitals in the United States are routinely given a shot of vitamin K, which provides artificial clotting factors (and which we declined this time)--after their cords have been clamped quickly. ???

So if you're expecting or are planning/hoping to have another child (or your first), this is a topic you may want to look into in more detail so as to make the most informed decision you can. It's such an easy thing to do for your baby to get him started healthily on the outside of you, and it can also sweeten the bonding experience, as I detailed above.

Bees and the World's Food Supply

I had already heard this information before about how important honey bees are to our food supply, but this little video was a good reminder. Albert Einstein's words are quite chilling, but I don't doubt he was right. And I love the idea of adopting beehives (and, of course, of using more honey in our food preparation)!

The Fluoride Debate

"Fluoridation is the greatest case of scientific fraud of this century."
-Robert Carlton, Ph.D, former EPA scientist, 1992

Ever since my home town voted years ago on whether or not to put fluoride in the water, I have heard numerous debates coming from both sides of the issue. I have had different dentists who stand firmly on either side too, and I've read literature for both. After all of this, I still return to my original feeling that fluoridated water is not the way to go. And this study I just read confirms that in a surprising way. It makes me glad my current town's water isn't fluoridated.

So does this video--which says that fluoridating water was a mistake from the beginning:



This website states that, "Up to 80 percent of young people in some U.S. cities have dental fluorosis, which is the first visible sign of excessive fluoride exposure. Fluoride also causes calcium deficiency, which can lead to osteoporosis, skeletal thinning, fractures, anemia and rickets." When you start looking into this stuff, it seems crazy that there are still so many places with fluoridated water!

Of course, all this information makes one wonder whether tap water really is the way to go, assuming yours is fluoridated. But keep in mind that some bottled water also has fluoride added. This website lists ways to remove fluoride, as well as what not to do (like boil it). My parents have used a distiller for many years and it looks like from this list, it may be the way to go, if you need to take measures. But there are additional ideas and information below the video, if you click on it to watch it on YouTube, including where to buy toothpaste without fluoride.

There is also a post at Passionate Homemaking on this same topic, complete with recipes for "toothsoap" and homemade toothpaste!

Delectable Cheesecake

This is so incredibly delicious we all agreed that there is no reason whatsoever to use refined sugar as the original recipe calls for (from my Better Homes and Gardens Cookbook, p. 248-249). It was gone way too fast, but it was heaven while it lasted... Someday I'll have to try it with just honey, like my mom has done, and see if we like it as well as this version.

Delectable Cheesecake

1 1/2 c. finely crushed graham crackers
1/2 Tb. honey
1/2 tsp. ground cinnamon
1/2 c. butter, melted
3 8-ounces packages cream cheese, softened
1/4 c. honey
1/2 c. raw sugar
2 Tb. flour
1 tsp. vanilla
1/4 c. milk
3 slightly beaten eggs
1/2 tsp. finely shredded lemon peel (optional)
1 recipe Strawberry Sauce (optional), see bottom of page

For crust, in a bowl combine graham crackers (I crushed in blender), the 1/2 Tb. honey, and cinnamon. Stir in melted butter. Press crumb mixture onto bottom and 2 inches up sides of an 8- or 9-inch springform pan (Or you can use a round cake pan, if you're like me and don't have a cheesecake pan. I have also used two pie plates as another alternative.) Set aside.

For filling, in a large mixing bowl beat cream cheese, the 1/4 c. honey and 1/2 c. raw sugar, flour, and vanilla with an electric mixer until combined. Beat in milk until smooth. Stir in eggs and, if desired, lemon peel.

Pour filling into crust-lined pan. (There was a little too much to fit in this one pan, so I poured the rest in two small ceramic bowls.) Place pan in shallow baking pan. Bake in a 375 degree oven 40-45 min for an 8-inch pan, about 35 min for a 9-inch pan, or until a 2 1/2-inch area around the outside edge appears set when gently shaken.

Cool in pan on a wire rack for 15 min. Using a sharp small knife, loosen the crust from sides of pan; cool for 30 minutes more. Remove the sides of the pan (if using a cheesecake pan); cool cheesecake completely on rack. Cover and chill at least 4 hours before serving. If desired, serve with Strawberry Sauce.

Strawberry Sauce
Yield: 2 cups

3 c. fresh strawberries or one 16-ounce package frozen unsweetened whole strawberries, thawed
1/4 c. raw sugar
1 tsp. cornstarch

Thaw berries, if frozen. Do not drain. Place berries in blender or food processor bowl. Cover and blend until berries are smooth. (You should have about 1 1/4 c. puree.)

In a small saucepan combine raw sugar and cornstarch. Add blended berries. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 min more. Transfer to a bowl. Cover and chill for at least 1 hour. Serve over cheesecake.