I spent some of this past winter thinking about my general state of health. (Since my personality leans a bit to the hypochondriac side...not to mention the obsessive/compulsive side...I think about my health....A LOT. Oh yes indeedy, I'm a really fun person to live with...just ask Charming.) Anyhow, getting back to me thinking about my health. During my "Winter of Contemplation" I realized that I'm not a fun person to be around without my daily dose of Vitamin D. I've also realized that in order to get the most out of the Vitamin D, I also need to balance that with a small daily dose of Magnesium. In fact, in my most recent issue of "Better Homes and Gardens", there was a small blurb on Page 130 that indicated that women should take 320 mg of magnesium per day if their doctor has suggested that they take a Vitamin D supplement.
I have a theory that those of us with a sensitivity to gluten do not get the full measure of vitamins from the food we eat. In my case, if I eat anything that contains gluten, you can bet that I'll be in the bathroom within twenty minutes...and it won't be to brush my teeth. Since gluten makes me run for the bathroom at a frantic pace, I reason that the food doesn't get a chance to stay in my system long enough to deliver the vitamins. Even though I now stay on a gluten-free diet, my body has been low on vitamins (probably all of the vitamins) for years. Oddly enough, several of my siblings also have low Vitamin D levels. I wish medical doctors would get a clue and start testing all of their patients for all of the main vitamins. I believe that when the body is starved for nutrients, then all kinds of diseases begin to show up. As I said, this is my theory...and I'm sticking to it!
In an effort to get and stay as healthy as possible, I started making my own yogurt, fermented vegetables, and kombucha back in December. I would have never guessed that making these foods would be as easy as it is. I drink kombucha and eat either yogurt or fermented vegetables on a daily basis and I really do believe that I feel better as a result. In addition, I either take a quick walk, mow the yard, or work in my garden every day. My gauge is that I've been able to work in my two gardens this year without nearly the amount of difficulty as last year. My joints don't complain as much as last year and it doesn't take me days to recover from the work. (I'm talking upper body work here as I was at somewhat of a disadvantage last year after my ankle surgery.) All in all, I'm very happy with the progress I've made health-wise over the past year.
On the chance that I drop dead tomorrow, at least I can say I'm doing all I can to give my body the chance to work as it was intended. That's my "official" medical advice, please pay at the desk on your way out.
 |
My fermented concoction of carrots, turnips, & apples.
Sounds a bit strange, but actually quite tasty on a hot dog,
ham sandwich, or mixed in with tuna and eaten on crackers.
|
 |
I make about a gallon of yogurt every couple of weeks. Simply
heat fat-free milk (or your preferred level of fatted milk) to the proper
temperature, add yogurt culture (a few spoonfuls of yogurt from
previous batch) and leave in a warm place for at least four hours,
maintaining a temperature of about 110 degrees and...boom...home-made
yogurt!
|
 |
When I first started making yogurt, I'd put it in the oven or toaster oven
and try to maintain the temperature by turning the oven on and off, but
I found that it was much easier to make the yogurt at night, pour the cooled milk
mixture into pint jars, lining a chest-type cooler with heavy towels, putting the
jarred yogurt into the cooler and covering with more towels is the easiest
way to make yogurt. Close the top on the cooler and come back in the morning
to yogurt that is as good as any you can buy in the grocery store...just sweeten
and add fruit, nuts, or chocolate chips. Yum!
|
 |
For kombucha, I was able to buy a bottle ($2.59 from the grocery store)
and grew my own SCOBY...that's the weird-looking whitish scum-type
of stuff that you see in the jar on top of the liquid. (I know, I was a bit
grossed out at first, but now it doesn't bother me at all.)
|
 |
Here's a close-up of the SCOBY after it had been growing for
about four weeks. (Charming said he was growing a bit concerned over
the state of my mental health as I hovered over the growing SCOBY for
five minutes at a time, many times a day...for an entire month! I'm
sure he's wondered many times what kind of kook he married.)
|
 |
Now I have multiple batches brewing at any given time. I stagger the
brew times so that I always have a steady supply of kombucha.
|
This is a batch that is on it's "2nd fermentation" where
I add fruit and let it sit for two days. Almost any fruit can be
used to flavor the fizzy drink. Tastes similar to a sweetened
apple cider vinegar...but has a slight fizz to it.
|
 |
On another note, I've found so many rocks in my garden that I
decided to use them to practice my painting skills. So I made these
garden markers for each row of vegetables that I plant. This is just
a sample. I also have cucumbers, cabbage, several types of tomatoes,
green beans, corn, and "Candy Roaster" squash. (When life gives
you lemons, make lemonade...When your garden gives you
rocks, make garden markers.)
|
