Sacroiliac joint healed!

Back in late June 2015, I wrote about using a sacroiliac belt for pain in that joint. (See When the healer needs healing: chronic pain in a sacroiliac joint).

I posted a few updates. (See Update on using the sacroiliac beltA cheaper sacroiliac belt, working toward “the new normal”, and SI belt update, plus insoles for Morton’s foot.)

It’s now January 2017, and I’m here to give you an update, prompted by a couple of comments I’ve received recently from readers who are suffering from SI joint pain.

I finally stopped wearing the belt last month, in December 2016. That’s right, I wore it most of the time for 18 months, a year and a half. My pelvis feels pretty aligned now. It’s not perfect but it is strong and tight enough that it stays in place . Since I started wearing it, I haven’t had that unstable, painful feeling of my SI joint going out of place. Continue reading

Preventing illness, recovering quickly

One of the most widely read posts on my blog is about recovering from a virus and recovering from adrenal exhaustion. People find it by googling because they’re trying to get well.

I want to share some good advice on preventing colds and the flu, based on what is known now. The immune system is an area of interest to researchers, but without a lot of solid conclusions, so far. What I’m sharing here is the best we know now, simplified, and now of course is when it counts.

You can prevent a lot of illness by managing your life in a way so that you experience less stress. Take care with your work and relationships, whatever stresses you. Know what you can handle and don’t be afraid to set healthy-for-you boundaries. Remember, stress turns on the bad genes as well as lowering immunity. Continue reading

Moving toward a more traditional diet

I’ve been working with local clinical nutritionist/acupuncturist Olivia Honeycutt for a couple of months, tweaking my diet so I can be healthier and have more energy. She gave me some forms for noting what I eat for meals and snacks, when I eat, how much water I drink, how many hours of sleep I get and the quality of my sleep, bowel movements, etc. We get together every couple of weeks so I can share my forms. She looks them over and makes recommendations of little tweaks I can make to improve my health through diet.

Although I was already eating very little grains and legumes and no gluten before I started working with Olivia, I’m eating more of a traditional diet now.

It was a bit difficult to move past the belief that more fat is good, because for most of my adult life, fat has been considered the cause of heart disease and obesity. Especially animal fat. Fat = bad for decades, and now fat = good (especially animal fat, coconut oil, avocado oil, and olive oil). I went out of my way especially to avoid Mexican restaurant food cooked with lard, and now it’s considered healthy! (It’s also tastier.)

Yet here I am, eating butter, ghee, and/or bacon grease daily. I did not want to gain weight, but I have. It’s actually fat turned to muscle, because my clothes still fit. To lose weight eating like this, you eat more fat earlier in the day.

Epic barsThe great thing about fat is that it satisfies. If I’m working for hours doing massage, and I don’t have time to eat, consuming fat will stave off my hunger for longer than anything else I could eat. It’s fuel. I’ve tried eating various fat-laden foods such as almond butter, coconut butter, Epic bison/lamb/turkey/beef bars, avocados, and some organic extra-virgin coconut oil when my hunger is getting the better of me. It works.

One of the biggest adjustments is that from tracking my water intake, I learned I wasn’t drinking enough water. Now I drink 16 ounces upon arising (with a tablespoon of apple cider vinegar). My water bottle holds 27 ounces, and I empty it daily. Another 16 ounces in the evening brings my total to 59 ounces, close enough to my goal of 60 ounces a day, or about half my body weight in ounces. I don’t count the caffeinated tea I drink because tea is a diuretic.

Also, I like to drink a glass of water about 10 minutes before eating because it helps me avoid overeating. It’s so easy to confuse hunger and thirst! When my thirst is sated, I’m not as hungry.

Because I work out 3-5 times per week with kettle bells and do physical work as a massage therapist, Olivia has me eating a palm-sized amount of protein at each meal. I am not an athlete, but I get to eat like one! I’ve been making chicken liver paté from different recipes for the past few weeks to get some beneficial fat-soluble vitamins found in liver. (Here’s my favorite recipe!)

I don’t eat much canned or processed foods, except for sardines. I eat raw honey, rare beef, and fermented food and drink such as sauerkraut, refrigerator pickles, yogurt, kefir, kombucha, Kevita, wine, cider, or cheese nearly every day.

I’m looking forward to obtaining some natto, having become aware of the vast benefits of consuming adequate vitamin K2 for appropriate calcium utilization (i.e., in the bones and teeth and not in the arteries and brain). There’s a supplement that also has K2

I’m learning to soak and dehydrate nuts. (Well, just walnuts, so far.) The cookbook Nourishing Traditions has been helpful. This diet is similar to the Paleo diet, is influenced by the Weston A. Price Foundation‘s dietary principles, and also by Olivia’s understanding of diet and health from her acupuncture training (having to do with heat, cold, dampness, herbs, seasons, constitutions, etc.).

I try to eat half a beet and drink a cup of dandelion tea (leaf or root) each day for better liver function. I eat dark green leafy vegetables, cruciferous vegetables, and tropical fruits. And high-cacao chocolate (over 70 percent).

I also make bone broths, especially in the winter, for the calcium. I save chicken, beef, and lamb bones and veggie scraps in my freezer. Sometimes I just buy bones. I have a big plastic container to store them in, and I also add the water from steaming veggies to this frozen stockpile of nutrients.

When I’ve got enough, I put the contents into a stockpot, add water to cover and a splash of apple cider vinegar and a moderate amount of salt, and cook it at a simmer for a day or two, skimming foam off the top when it first rises.

The resulting broth is flavorful and extremely nourishing. I drink a cup a day when I have it and also use it as a basis for soups and stews. See my post on making turkey vegetable soup with bone broth!

In summer (because it’s too hot to make broth), and when I’ve run out of broth, I consume a tablespoon of gelatin every day for the protein. It thickens smoothies, makes my hair and nails grow thicker and faster, and is good for joints and reducing cellulite. I get the Great Lakes brand sold on Amazon.

My gut seems to be working better despite recent stressful difficulties. I take L-glutamine supplements, which help with gut issues and have many other benefits.

Check out my Products I Recommend page for more recommendations for books, supplements, and products to improve your well-being.

Turkey vegetable soup made with bone broth

Since I accidentally ate some cookies with gluten the week before Thanksgiving (always read the label or ask the cook), which disturbed my gut, I’ve been making a batch of turkey vegetable soup with bone broth every few days. It is a wonderfully healing food that is easy to digest and provides lot of nourishment. It’s also a lovely way to spend a cold winter day, at home with a broth simmering, smelling great, heating my home, and later, tasting great and nourishing me deeply.

It takes a long time to make, like a couple of days, but it’s worth it. Continue reading