Alain Braux nutritional therapy food allergies dietary healing desert gluten free fresh healthy

MY PEACE CALL TO THE PEOPLE OF THIS WORLD

This message is not for the powerful leaders of the world. It is for you, the People of this world.

I know, I am only one. You are one too. But with our family, friends, and social media, we are billions.

The current situation in the Middle East (Syria) opposing two powerful blocks, the USA/NATO and their allies with Saudi Arabia (Sunnis) against Syria, Iran (Shiites), Russia and China could lead, if we are not protesting, to a major conflict, even World War III and possible nuclear attacks. Are you ready for that?

You may think you alone cannot do anything about it, but think about it… If all of the billions of people of this world demand Peace, don’t you think that our leaders will listen? They might if they know that we are firm in our belief to save our Earth, our families and friends from a major disaster.

So, what can we do? We can call/email/message, Twitter, Facebook, LinkedIn, etc., our leaders and let them know we will NOT stand for an all-out war between these two powerful blocks. We can also march for peace in our cities’ streets and let them see how serious we are.

We HAVE a voice, the voice of the People, and we should use this modern technology at our fingertips, the internet, to let these war-mongering politicians that we will NOT stand for war. Not this time.

So, if you believe, like I do, that we are in danger of a major confrontation, please pass along my message to your family and friends of all colors, religions and political sides to join together to oppose this upcoming disaster. Do not let them divide us. Stand for Peace for your children and grand-children.

Please forward this message to all the Peace-loving people you and let us stop this before it’s too late.

Peace and Love on this Earth, not War and Destruction.

Alain Braux

P.S. If we the People don’t act, we may be looking at this below as a consequence of our inaction. If know, it sounds extreme but it could happen.

 

 

What is Food to You?

 

 

Food as Food

 

Most people would agree that food is offered to keep us alive and feed our body. But is that the only function food has for us as human beings? Is that the only function of food to you? Not to me. Let me tell you how I see my food.

 

 

Food as Tasty Pleasure

 

As a French chef, food is pleasure, fun, enjoyable and exciting. Unlike what a few people think, you do not have to spend untold amounts of dollars to experience the pleasure of good food. Go the closest farmers’ market and pick that freshly picked sweet and juicy Texas or Georgia peach and bite into it. Let that juice run down your chin and lick your fingers. Pick a ripe, still warmed by the sun strawberry from your garden and savor it right there on the spot. Climb a cherry, apple, fig or any other fruit tree and eat their fruits right of the branch and tell me if it has to cost a lot of money to enjoy it. No, it does not. It’s one of the simple pleasures of life. To me, what is more important is the freshness and the flavor of that steamed baby carrot drizzled with extra virgin olive oil and balsamic vinegar or of that baby kale sautéed in bacon fat. What is food for you? Can you tell me about your food pleasures?

 

 

Food as Happy Memories

 

For me, food is also happy memories. Slowly crushing a blackberry in my mouth reminds me when my brother and I, when we were kids, used to pick them off the wild bushes in the countryside. Letting a dark square of chocolate melt in my mouth reminds me of that first kiss from that special girl on a Nice’ plaza. Eating that crunchy fresh salad reminds me of my grandma telling to go to her garden and pick a young lettuce, rinse it and shake all the water off – that was my job then. The taste of freshly made rum crepes covered with home-made apricot jam reminds me of my mom making them only for Mardi Gras – a special treat in our family. These are only a very few of the memories I have connected to food. Can you share with me your food memories?

 

 

Food as a Healing Medium

 

I personally see healthy food as the simplest and cheapest way to stay healthy – as in, not being sick. To stay in shape without having to spend a lot of my precious time in running or exercising; instead, I spend it on dancing. To not spend my hard-earned money on gym memberships. To not spend my money on doctors’ appointments, pharmaceutical drugs, hospital stays and unnecessary heart surgery. In other words, I use food as my daily tasty medicine. Shouldn’t you?

The question I keep on asking myself as a nutritionist is, “Why are most of us swallowing mysterious foods that are unhealthy, greasy, fattening and loaded with sugar and mysterious ingredients no one can pronounce (don’t get me started on GMOs), and then complain because we have heartburns, gain weight, give ourselves diabetes (type 2) and heart attacks.” Wouldn’t it be simpler to pay attention to the quality of the food we ingest and live a happier and healthier life without feeling miserable? Can you explain me why most people in this country do that to themselves?

 

 

Food as a Social Medium

 

For me, food is also a way to get together with my friends, hang out, joke, argue, drink and play music. It does not have to be in a restaurant. It does not even have to be fancy food. A pot of pasta, a nice side salad and a fruit tart will do the trick for me. All that counts is the company I’m with. Having a good, simple time with my family or friends around food sure beats a soiree at a fancy restaurant any time… plus I don’t have to dress up. Keep it simple. Make it a pot luck if money is an issue. Who cares? You are amongst friends. Sharing food and a good time together is more important than trying to impress your friends with a fancy spread. If they are your friends, they will show up at your house no matter what’s on the dinner table. They come for you, not to be impressed. Can you remember a great food-sharing gathering at your house or at a friend’s home? Wasn’t that fun and a source of great memories?

 

 

Food as a Political Statement

 

Right about now, you must be thinking, “What is he talking about?” Yep! I am talking about food as a way to express your political belief. No matter whether you are Republican, Democrat, French or Chinese, food is one thing we all have in common. What we eat is what connects us as human. So, when corporations and governments conspire to create and support Frankenfoods – otherwise known as GMOs (genetically engineered organisms) against the will of the people, I say it is a political issue. About 90% of the American population wants to know what’s in their food. Don’t you? Don’t you want to know what’s hiding in the food you feed your own children? I sure do. So why are corporations and even our own government resisting labeling GMO foods? Profit, pure and simple. Don’t tell me it’s more complicated for them to label GMOs here than it is in Europe where they already are forced to do it. It’s not. More than 60 countries all over the world already label their GMOs. Other countries ban it all together. Why not America?

So, regarding the political issue, we should all vote to support GMO labeling. We lost a couple of years ago in CA, in WA last year but there is another vote coming up this fall in Oregon. Vote, support them, email your friends. Do whatever it takes to stop these corporations from poisoning us and our children. If that does not work, let’s put pressure on food manufacturers to label their own products. If you’re a mom, join the Moms Across America group here: https://www.facebook.com/MomsAcrossAmerica or join the Institute for Responsible Technology here: http://www.responsibletechnology.org/ and many more.

Another easy political way for you to take care of this issue is to vote with your dollars. That’s right! When you go grocery shopping, choose to buy only non-GMO Verified products, USDA Certified Organic food or buy your fresh food form the farmers you trust at your local farmer’s market. It’s that easy! Every dollar you choose NOT to spend on GMO-loaded food is a signal to the food corporations that you’re mad and you’re not gonna take it anymore. Now, go vote at your nearest grocery store and tell me how it feels to be politically engaged with your food. Frankly, I’d rather vote for good food than a bad politician. Regain control over your food. Doesn’t that feel great? I knew you would.

 

 

Food as an Emotional Support

 

We all have problems and personal issues to deal with. One of our favorite way to help us feel better is through food. I understand. I do that myself once in a while too. But why pick food that will make you, 1. Feel guilty afterwards and 2. Possibly damage your health? Why not eat healthy food instead? For example, one of the most legally addictive product out there – besides booze and cigarettes – is sugar. Yes, sugar. As a matter of fact, food manufacturers know that very well and make sure to introduce us to that addictive substance very early on: baby formula loaded with sugar, sugar added baby food, etc., to train our palate. We love the sweet flavor. If you pay attention to your food labels, you will notice there is some form of sweetener, natural of artificial, in almost all of our processed food, even in salad dressings and soups of all places. Why? Because sugar is addictive and you’ll want more and more. What’s the solution? Getting off sugar or high fructose corn syrup would be nice but almost impossible to do. Instead of refined sugar and HFCS, we can choose to eat less refined forms of sugar such as raw organic cane sugar, coconut sugar, date sugar, honey and even raw agave nectar. Instead of artificial sweeteners, use plant based Stevia only. So, although I understand that you might feel down once in a while but may I suggest you switch to a healthier form of sweetener. Or eat more fruits. You’ll feel better about it.

 

 

Are you Afraid of Food?

 

As a Frenchman, it still puzzles me how typical Americans are scared of their food. They have been bombarded with so many negative (and false) messages regarding food over the years that I can understand why. Not everyone is a nutritionist. But I have an easy answer for you: if you eat crap, you will feel like crap. There is no lying about it. Food can be your medicine but it can also be your demise. If you eat a constant diet of fast and processed food, if I were you, I would worry too. But really, is it so difficult to pay attention to the quality of your food? You should NOT be scared of food, you should LOVE it, enjoy it, savor it, embrace it as what it is, a source of nourishment, health, pleasure, memories and yes, as a political statement as well.

So now, go out there and start enjoying your food with my blessings.

A Votre Sante – To Your Health

Chef Alain Braux

This is the text version of a presentation I just did at  It’s About Thyme in Austin, TX.

 

Here is my personal list of French herbs and their principal uses in French cooking. In almost all cases, fresh herbs will give dramatically better results than their dried counterparts. However, some freeze dried herbs can give you really good flavors as well.

Basil – Basilic – Basil is used almost exclusively in its fresh state, although basil preserved in oil does retain its flavor. Used all over Mediterranean cuisine – tomato goat cheese salad, eggs, pasta, chicken, fish, vinaigrette recipes and of course pesto. While in season, use all the fresh basil you have, make a large batch of pesto with it and freeze in small containers or ice cube trays.

See: Apricot and Basil Pesto Chicken (Paleo). Niçoise-style Tomato Soup (GF). Ratatouille (both).

 

Bay Leaf – Laurier – Sweet bay or bay laurel is the only type used in cooking. Its dried leaves have a sharp and pronounced taste. They are used in stews, poaching liquids, and marinades.  Normally one bay leaf is enough to flavor a whole dish and it is always removed before serving.

See: Provencal Sage and Garlic Soup (Paleo). Pork Stew with Capers (GF).

 

 

Bouquet Garni – A bouquet garni is a bunch of assorted French herbs tied together with kitchen twine and added to soups, stews and sauces. The following classic French dishes, Boeuf Bourguignon, Soupe a l’Oignon, Bouillabaise, Blanquette de Veau, Poule au Pot and Cassoulet are flavored with a bouquet garni.

What herbs you choose to put together is up to what is available nearby but the classic choice is thyme, bay leaf, and sage. Depending on the dish, other choices can be parsley, basil, burnet, chervil, rosemary, peppercorns, savory and tarragon. Some cooks like to add vegetables such as carrot, celery leaves, celeriac, leek, and onion.

The bouquet is not always bound with string. Its ingredients can be placed into a small sachet, a net like a cheesecloth, a coffee filter, a used bas (hose) or even a tea strainer.

See: Green Cabbage and Smoked Sausage Soup (Paleo).

 

Chervil – Cerfeuil – This is a very common herb in French cooking. It has a subtle anise taste and is usually used fresh in salads, soups, and omelets and added at the last minute.

See: Stuffed Veal Breast with Honey-Roasted Apples (Paleo).

 

 

 

Chives – Ciboulette – Chives come from the same family as onions, the allium family. They have a flavor between onion and garlic. They should always be used fresh as the freeze dried version has no flavor. Chives can be used in vinaigrettes and sauces, with eggs, and also as a final garnish. To get the best of their spicy flavor, always chop chives finely just before you use them and sprinkle over your dish.

See: Celeriac Salad with Apples and Pecans (Paleo).

 

Dill – Aneth – Dill seed is used in marinades or to flavor vinegars.  Fresh dill is used with fish (notably salmon), cucumbers, omelets, salads, pasta and dill sauce. Dried dill is rarely used as such.

See: Zucchini Chips with Lemon and Dill (Paleo). Garden Pasta Tuna Salad (GF).

 

 

Fennel – Fenouil – Fennel is a beautiful herb with fine feathery green leaves similar to dill but its flavor has a sweet anise flavor instead.

Fennel is often flavoring oven-roasted fish. Its seeds or leaves give an excellent flavor when steeped in the water used to poach fish. Finely chopped leaves give a wonderful flavor to a fish sauce and counteracts oily fish heaviness. You can pull the leaves and add to salads or raw or cooked vegetables. Dried seeds are used whole or ground to flavor bread, biscuits, soups and pickles.

See: Pumpkin Soup with Fennel and Pastis (Paleo). Pink Grapefruit Millefeuilles with Olive Tapenade (Paleo). Mullet and Sweet Potato Cake (Paleo).

 

Fines herbes – This term designates a mix of finely chopped fresh French herbs, including marjoram, parsley, chives, tarragon and chervil. Unlike bouquet garni containing pungent and resinous herbs, fines herbes are always used fresh. If you feel creative, you can add marjoram or oregano, cress,cicely, or lemon balm. Typically they are added to recipes at the last minute. Fines herbes can also be used to make compound butters and to flavor an omelet.

 

 

Marjoram – Marjolaine – This herb is similar to oregano but not as strong. It has a sweet pine and citrus flavor. Marjoram can be used fresh, dried or freeze dried and can be found in soups, stews, vinaigrettes and sauces.

See: Beef Vegetable Soup (GF).

 

 

 

Mint – Menthe – Several different varieties of mint are used in cooking, but the most common is sweet mint, or spearmint. I like to add it finely chopped to salads, with peas, rice, soups, sauces and also with meats like lamb dishes. Peppermint is used to prepare drinks like teas, alcoholic drinks (mojito, mint julep) and digestive liqueurs. You can find it in candies and breath mints and desserts like mint jelly and sorbet. Dried mint preserves its flavor for a long time and is a good alternative if fresh is unavailable.

See: Raw Apple Cucumber Mint Verrine (Paleo). Grapefruit and Seafood Salad (Paleo). Quinoa Tabouleh (GF).

 

Oregano – Origan – This wild cousin to marjoram has an assertive, piney taste. It is best used fresh, although it is also available dried or frozen. Oregano is used in Mediterranean dishes like pizza, grilled fish and in tomato sauces. It complements basil and thyme well.

See: Radish Tops and Apple Soup (Paleo). Zucchini Soup (GF).

 

 

Parsley – Persil – Fresh parsley is a widely available herb used virtually year round in many part of the world. Typically there are two types: curly used as garnish and flat leaf for cooking. Flat leaf parsley has a stronger flavor and holds up better when cooked. You can add parsley to just about dishes like Boeuf Bourguignon or Goulash and well as on boiled or mashed potatoes, rice dishes. You can find it front and center in Taboulé. In France, we combine with garlic to make persillade, used in escargots, oysters on the half shell, and Pommes Persillade.

See: Pumpkin Soup with Fennel and Pastis (Paleo). Almond Crumbled Salmon (Paleo). Quinoa Tabouleh (GF). Tuna Côte d’Azur-style (GF).

 

Provencal Herbs – Herbes de Provence are a mixture of aromatic dried French herbs including savory, marjoram, rosemary, thyme, oregano, and sometimes even lavender.They are used to flavor anything from grilled foods like fish and meats, to vegetable stews. Some goat cheeses that are covered with Herbes de Provence as well.

See: Slow-Roasted Provencal Veggies with Herbs (Paleo). Ratatouille (Paleo and GF). Corn Bread with Herbes de Provence (GF). Provencal-Style Macaroni (GF).

 

Rosemary – Romarin – Rosemary is one of my favorite herbs. Its leaves are needle-shaped and have a strong lemon or pine smell. It is widely used in Mediterranean cuisine as is grows everywhere in the south. Fresh or dried, rosemary should be used with moderation. Its leaves are used in marinades and to flavor foods such as grilled meats, stews, roast lamb, pork, chicken and turkey stuffing.

See: Herbs and Pecan Scones (Paleo). Southern France Meat Loaf (Paleo). Zucchini Soup (GF). Rosemary Lamb Chops (GF).

 

Sage – Sauge – Sage has a savory and slightly peppery flavor. Although fresh sage leaves have a subtle flavor, they taste wonderful when added to salad dressing, soups, or sauces during the final moments of cooking. In its dried form, it is used all over Europe, sage is rarely found in French cuisine. In British and American cooking, you can find it as sage and onion stuffing for roasted chicken or turkey, casseroles and sausages.

See: Provencal Sage and Garlic Soup (Paleo). Grilled Pork Chops in Mustard and Sage (Paleo). Garbanzo Bean Soup with Sage (GF). Pork Stew with Capers (GF).

 

Savory – Sarriette – This herb, used fresh or dried, flavors stews and marinades. Its leaves have been used as condiment ever since the Antiquity. It is used to enhance grilled meats such as lamb and pork as well as sauces and flavoring for pates and sausages. It is also known to help digest beans.

See: Provencal Lamb Stew with White Wine (Paleo). Tuna Côte d’Azur-style (GF).

 

 

Tarragon – Estragon – Tarragon has a strong, somewhat licorice-like taste.  You can use it fresh, frozen, or dried. It is one of the four fines herbes and is tasty when cooked with chicken, fish and egg dishes. Tarragon is the main flavoring component of Béarnaise sauce and compound butter. Fresh, slightly crushed tarragon sprigs are steeped in vinegar to produce the wonderful tarragon vinegar.

See: Paprika Shrimp with Chorizo and Vegetables Medley (Paleo). Tenderloin Rossini (Paleo).

 

Thyme – Thym – Thyme is an herb that is equally good fresh or dried. It is part of the bouquet garni I talked about earlier. It is widely used in Provencal cuisine with tomatoes, beans, stews like cassoulet.

See: Coq au Vin Rouge (Paleo). Rabbit Cider Stew with Prunes (Paleo). Niçoise-style Tomato Soup (GF). Pork Stew with Capers (GF).

 

 

Please note: (Paleo) refers to my book: Paleo French Cuisine and (GF) refers to: Living Gluten and Dairy-Free with French Gourmet Food recipes.

 

Salade de Roquette aux Fraises et sa Vinaigrette au Miel

Arugula Salad with Strawberries and Honey Vinaigrette

 

 

This lovely salad can make a complete yet light lunch meal. I love it with red wine vinegar but feel free to use organic apple cider vinegar instead. Depending on your mood, you can also use alternate nuts: pecan, walnuts, hazelnuts, etc.

Servings: 4

Preparation Time: 15 minutes

Ingredients

Salad

4 handfuls of arugula salad

8 strawberries, rinsed and dried

1 oz pine nuts, toasted (1/4 cup)

4 slices of Parma or prosciutto ham (2 oz)

Vinaigrette

4 Tbsp extra virgin olive oil

2 Tbsp red wine vinegar

1 Tbsp acacia or local honey

1 small shallots, minced

2 pinches sea salt

1 pinch ground black pepper

Procedure

1. Wash arugula, drain and arrange on four plates.

2. Wash strawberries, dry and remove stems, Cut into quarters and spread them on the salad.

3. Dry sauté the pine nuts in a hot frying pan until fragrant.

4. Tear the Parma ham and scatter over the salad.

5. Sprinkle the toasted pine nuts on top.

6. In a bowl, whisk together the olive oil, vinegar, shallot, honey, salt and pepper.

7. Drizzle the dressing on the salad plates. Serve immediately.

= Chef’s tip: If you’re not allergic to cheese, crumble goat cheese or feta over the salad. Or you can add Parmesan cheese shavings on top.

Bon Appetit! Chef Alain

 

Yabadabadoo! Flintstones Complete Vitamins, Part Eight

 

In this installment, I will tell you about the natural sources of biotin also known as vitamin H. Biotin can help with diabetes, brittle nails, as well as supports the health of the skin, nerves. For a different yet traditional end of year meal, I would like to offer my own recipe for Daube de Bœuf à la Provençale – Provencal-style Beef Stew. Add to that oven-roasted rosemary new potatoes and a mixed greens salad and you’ll have a very French Holiday dinner. I wish you and your family a healthy and Happy New Year for 2014. Chef Alain

Biotin

Biotin is a coenzyme and a B vitamin and is also known as vitamin H. As a supplement, biotin is sometimes used for diabetes, brittle nails, as well as supports the health of the skin, nerves, digestive tract, metabolism, cells and more. However, most people don’t need biotin supplements. We get biotin in foods naturally. Our bodies also recycle the biotin we’ve already used. Genuine biotin deficiency is quite rare. Seems to me it’s not necessary for kids’ health.

Chef Alain’s Food Source of Biotin

Instead, by eating wheat germ, whole-grain cereals, whole wheat bread, eggs, dairy products, nuts, Swiss chard, salmon, and chicken, you will ensure your children will ingest the right kind of absorbable biotin.

Calcium Pantothenate

Calcium pantothenate is a synthetic substance made from pantothenic acid and sold as vitamin B-5 supplements but it is not the real vitamin B5.

Why take the synthetic version when you can easily find it in wheat germ, brewer’s yeast and royal jelly. Natural pantothenic acid can also be found in almost all vegetables, as well as cereals (some of it may be constrained by phytic acids contained in grains) or a wide range of meat products such as liver, kidney, heart, and fish as well as egg yolks.

Cupric Oxide

Cupric oxide or Copper oxide (CuO) is a form an oxide of copper. Copper oxide is an irritant. Animal studies have shown conclusively that the copper (Cu) in analytical-grade cupric oxide (CuO) is unavailable for absorption from the gut and can cause damage to the endocrine and central nervous system. Cupric oxide is no longer used as a copper supplement in animal nutrition, but it continues to be used in vitamin-mineral supplements for humans. Why?

Instead, get your copper the natural way by eating asparagus, calf’s liver, crimini mushrooms, turnip greens and blackstrap molasses.

Chef Alain’s Recipe

 

Daube de Bœuf à la Provençale. Provencal-style Beef Stew

 

My mother-in-law, Helene, prepared this dish wonderfully. Unfortunately, she passed away before I could ask her for her secrets. I suspect it had a lot to do with the well-seasoned special “daube” pot she used. After long research, this is the version I feel tastes the closest to her divine stew.  This is a meal to share with friends around a lively table. It adds to the goodness of this dish.

Servings: 4

Prep Time: 40 min.

Cooking Time: 4-5 hours

INGREDIENTS

– 2 pounds of beef stew meat: shank or chuck, cut into 3 ounce pieces (ask your friendly butcher)

– 2 Tbsp olive oil

– 2 medium onions, peeled and sliced thin

– 3 carrots, peeled and sliced thin

– 1 celery stalk, sliced thin

– 2 garlic cloves, peeled and sliced thin

– 2 parsley sprigs with their leaves

– 6 whole peppercorns, crushed coarsely

– 2 pinches of coarse sea salt

– 1 knife tip of ground nutmeg

– 4 juniper berries, crushed coarsely

– 1 fresh orange peel, cut in strips

– 2 cloves

– 2 fresh thyme sprigs

– 2 bay leaves

– 1 bottle of deep dark red wine with strong tannins

– 2 Tbsp organic pork fat or butter

– 2 oz lean bacon in one thick slice, cut into dices

– 4 cups of large egg noodles, macaroni or bow tie pasta, cooked in a large pot of salted water

PROCEDURE

1. In a large enameled cast iron pot, toss the meat along with the vegetables, herbs, spices, salt and pepper; sprinkle with the olive oil and cover with the red wine. Stir together well. Cover and marinate at least 6 hours, or overnight at room temperature. Note: If you feel uncomfortable with leaving this marinade out overnight, refrigerate overnight but the flavors will not develop the same way. If you are marinating during the day, stir every two hours.

2. The next day, take the meat out and put aside; strain the marinade, saving the vegetables and the liquid separately. Dry the pot to be reused right away.

3. In that same pot, melt the pork fat (or butter), and cook the cubed bacon and meat together for about 5 minutes; add the drained vegetables and cook for another 5 minutes; finally, cover with the marinade liquid. Bring to a gentle boil. If you own a heat disperser, place it on the flame and keep the heat to the level where the stew is barely simmering.

4. Cook covered for 4 to 5 hours until the meat is falling apart.

5. When the meat is ready, cook your noodles in a large pot of salted water for 12 minutes or al dente. Drain. Place the cooked pasta on the bottom of your serving dish, and cover with the stew. Serve pasta and meat separately and allow each guest to help themselves to their heart’s content.

= Chef’s tip 1: One of the old folks’ secrets when it comes to this stew is that you should top the stew pot with a large plate and fill it with a cup of red wine (or water). When the wine or water evaporates, add some more until the meat is cooked. What this does is to allow the steam from the stew to condense against the cool lid filled with liquid and fall back into the stew to develop a better flavor. I believe in this method, too. As a matter of fact, if you visit the South of France, you can buy a “daube” earthenware pot with a special lid that allows you to add liquid on top.

= Chef’s tip 2: Some chefs believe that adding tomatoes or tomato paste to this “daube” makes it more special. As you already know, every chef will add his own twist to any recipe. I don’t recall Helene using tomatoes in hers, but if it works for you, give it a try and let me know how it tastes.

This recipe is excerpted from Paleo French Cuisine by Chef Alain Braux

Next time, I will talk about artificial colors – in kids’ supplements? And natural food sources of folic acid. Since beans are a good source of food-based folic acid, my next recipe offering will be a classic from the south of France, Soupe au Pistou – Pesto Soup. Until then, I wish you and your family a healthy and happy New Year for 2014.

A Votre Santé – To Your Health

Chef Alain Braux

Chef Alain Braux is an award-winning executive chef and award-winning food and health author. Chef Braux is the executive chef and nutrition therapist at Peoples Pharmacy in Austin, TX, as well as running his health food consulting private practice at A Votre Santé – To Your Health. You can also find him on Facebook, LinkedIn, and Twitter.

Chef Braux is an expert in food allergies diets and the author of multiple award-winning food and health books. “How to Lower your Cholesterol with French Gourmet Food”, “Living Gluten and Dairy-Free with French Gourmet Food”, “Healthy French Cuisine for Less Than $10/Day” and most recently “Paleo French Cuisine”.

 

Yabadabadoo!!! Flintstones Complete Vitamins, Part Seven

Today, I will tell you about the vitamin that keep your eyes and your skin healthy, vitamin A. As usual, I prefer that you get it from food source, not from a lab. I am giving you plenty of choices below. Since turkey contains a good amount of vitamin A, how about a different kind of turkey dish for Thanksgiving? Pain de Viande a la Dinde du Texas – Texas Turkey Meatloaf. Until then, I hope you have a learned new facts about healthy source of vitamins. Happy Thanksgiving. Chef Alain.

Beta-Carotene

Beta carotene is a precursor the body can convert to vitamin A. Unfortunately, as a supplement, synthetic beta carotene is usually “stabilized” in refined vegetable oils (corn, soy or cotton – all GM crops). In this transfatty acid form, oxidation occurs and the chemically “pure” beta carotene can no longer act as a nutrient, because it was changed. Almost all synthetic beta carotene is produced by the Swiss drug giant Hoffman-LaRoche. This form can no longer be converted to vitamin A. The best it can be is worthless, and the worst is toxic. Synthetic vitamins cannot prevent deficiencies. Ask for non-GMO certification.

What Can Food Source Vitamin A Do For You?

Natural vitamin A. While the term “vitamin A” sounds like there is only one particular nutrient, vitamin A is really a broad group of related nutrients of which the main ones are retinoids (found in animal foods) and carotenoids (found in plant foods). Vitamin A from retinoids provide specific immune, inflammatory, genetic, and reproductive-related benefits.

On the other hand, vitamin A from carotenoids functions as antioxidant and anti-inflammatory nutrients. If you are concerned about eye health, the only carotenoids known to support your eyes are the xanthophylls lutein and zeaxanthin. So, if you are concerned with your children’s beautiful eyes, I suggest you feed them more carrots, spinach, kale, and Swiss chard would be examples of foods that are rich in lutein and zeaxanthin.

Chef Alain’s Recommended Food Sources of Vitamin A

All DV (Daily Values) are for 100 g serving (3.5 oz.)

– Liver (turkey liver – 1507% DV). A single tablespoon of pâté will provide 9% DV of vitamin A, and a teaspoon of Cod liver oil will provide 10% DV;

– Paprika: a tablespoon of paprika will provide you with 74% DV or 1055% DV/100 g;

– Cayenne pepper: A tablespoon of cayenne pepper gives you 42% DV or 832% DV/100g;

– Sweet potato (384% DV/100 g);

– Carrots (334% DV/100 g);

– Dark leafy greens like kale (308% DV /100 g) or turnip greens (232% DV/100 g), mustard greens (210% DV/100 g), dandelion greens (203% DV/100 g), spinach (188% DV/100 g) and collards greens (133% DV/100 g) . They are also high in absorbable calcium;

– Butternut squash (223% DV/100 g);

– Fresh or dried herbs like parsley 4% DV/Tbsp. (tablespoon), basil 188% DV/Tbsp., marjoram 161% DV/Tbsp., dill 154% DV/Tbsp., and oregano 138% DV/Tbsp.;

– Lettuce like red and green leaf lettuces (150% DV/100 g) while iceberg lettuce only provides 10% DV per 100g;

– Dried apricots, a great snack (72% DV /100 g); and fresh cantaloupe at 68% DV /100 g serving.

Chef Alain’s Recipe

Pain de Viande a la Dinde du Texas – Texas Turkey Meatloaf

 

Although this meatloaf may not be 100% traditional French, but because I live in Texas, I thought I would give you a little taste of it. Like they say here “Y’all enjoy it!”

Servings: 4

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 1 hour

Ingredients

– 1 Tbsp coconut oil

– 1 medium yellow onion, chopped

– 2 Jalapeno pepper, seeded and chopped fine

– 2 garlic cloves, chopped

– 1 ½ lb ground lean turkey

– 4 oz bacon, cut into strips

– 3 whole eggs, organic lightly beaten

– 2 oz tomato paste (1/4 cup)

– 2 tsp smoked paprika

– 1 tsp sea salt

– 1 tsp guar gum

– ½ tsp ground black pepper

Procedure

1. Preheat your oven to 350 F.

2. Heat the oil in medium sauté pan. Sauté your bacon until crispy. Dry on paper towels.

3. In the same pan with the oil and bacon fat, sweat the onions, Jalapenos and garlic until they are translucent. Set aside to cool.

4. Using a large stainless steel or glass bowl, mix the ground turkey, bacon bits, eggs, organic tomato paste and seasonings along with the cooled onions, peppers and garlic.

5. Wet your hands knead the mixture until all the ingredients are well mixed until the tomato paste is fully absorbed. The mixture will seem a bit loose. In case you wondered, the guar gum is here as a binder to replace bread crumbs.

6. Lightly grease a 2 pounds non-stick loaf pan and line it with parchment paper. Next, pack the turkey mixture into the pan.

7. Bake the meatloaf for 45 minutes or until an inserted thermometer reads 170 F.

8. Allow the meatloaf to cool slightly in the pan before removing. Remove parchment. Slice and enjoy. I like to serve this dish with sautéed baby spinach.

= Chef’s tip: If you cannot find guar gum, try xanthan gum or agar powder as a binding alternative.

This recipe is excerpted from Paleo French Cuisine by Chef Alain Braux

In my next installment, I will tell you about the natural sources of biotin also known as vitamin H. Biotin can help with diabetes, brittle nails, as well as supports the health of the skin, nerves. For a different yet traditional French Holiday meal, I would like t offer my own recipe for Daube de Bœuf à la Provençale. Provencal-style Beef Stew. Add to that oven-roasted rosemary new potatoes and a mixed greens salad and you’ll have an exotic Holiday dinner. I wish you and your family a healthy and happy Thanksgiving.

Until then, A Votre Santé – To Your Health

Chef Alain Braux

Chef Alain Braux is an award-winning executive chef and award-winning food and health author. Chef Braux is the executive chef and nutrition therapist at Peoples Pharmacy in Austin, TX, as well as running his health food consulting private practice at A Votre Santé – To Your Health. You can also find him on Facebook, LinkedIn, and Twitter.

Chef Braux is an expert in food allergies diets and the author of multiple award-winning food and health books. “How to Lower your Cholesterol with French Gourmet Food”, “Living Gluten and Dairy-Free with French Gourmet Food”, “Healthy French Cuisine for Less Than $10/Day” and most recently “Paleo French Cuisine”.

 

Hello again! This time around we have another three potential genetically engineered ingredients: stearic acid from soybean, cornstarch and the worst one, Aspartame. Why would there be an artificial sweetener in a children’s supplement? I just cannot imagine what their explanation would be. Since we are officially in the Autumn season, I thought a nice pumpkin soup would warm you and your children up. And, of course, you can carve one out for fun as well. Happy Halloween!  

Stearic Acid – GMO alert

Stearic acid is a saturated fatty acid. It is an emulsifier, thickener, and stabilizer. It occurs in many animal and vegetable fats and oils. Stearic acid is prepared by treating these fats and oils with water at a high pressure and temperature (above 200 °C), leading to the hydrolysis of triglycerides. The resulting mixture is then distilled. Stearic acid is used to produce dietary supplements. It can be made from soybean, corn, coconut oil, the fat of cows (see bovine), pigs (see porcine) and sheep. Since corn, soybean oil and bovine/porcine fats are questionable; ask for source or non-GMO certification.

Corn Strach (? – ditto) – GMO alert

Corn or Maize (approx. 86% of U.S. crop in 2011) – Trait: Resistance to glyphosate or glufosinate herbicides. Insect resistance via producing its own Bt (Bacillus thuringiensis) proteins. Added enzyme, alpha amylase, converts starch into sugar to facilitate ethanol production. Corn flour, meal, oil, starch, gluten, and syrup. Sweeteners such as fructose, dextrose, glucose and modified food starch and many more. See complete list of ingredients coming from corn under corn below. Ask for non-GMO certification for any corn-based ingredients. Avoid.

Less than 2% of: Aspartame†

Oh, la di da… less than 2% And that’s supposed to make it acceptable? Aspartame (also called AminoSweet ®, NutraSweet ®, Equal ®, Spoonful ® and Equal Measure ®. Aspartame is a non-calorie artificial sweetener comprised of methanol, phenylalanine and aspartic acid. It is used in diet sodas and thousands of other products worldwide. Aspartame has been linked in a multitude of studies to cancer, diabetes, affects your brain (migraines, seizures) and cause emotional and psychological disorders (it’s excitotoxins that damage brain cells), cause birth defects, and create vision problems.  Find more here: http://buff.ly/1ciOCCG). It is produced by GM microorganisms typically grown on glucose/fructose from GM corn. Avoid.

Chef Alain’s Recipe

Soupe à la Citrouille et ses Pépins Rotis – Squash Soup with Roasted Pumpkin Seeds

 

This recipe reminds me of Mamie’s “soupe a la citrouille” (pumpkin soup). She used only the “potiron” (big, large pumpkin). Of course, she used heavy cream in her recipe. Unfortunately, she never used a recipe. I had to recreate from memory. In my version, I use unsweetened almond milk to lighten it. I hope you like it.

Servings: 6

Preparation Time: 50 minutes

Cooking Time: 40 minutes

Total Time: 1 hour 30 minutes

Ingredients

– 1 Tbsp coconut oil

– 1 yellow onion, peeled and cubed

– 2 carrots, peeled and cubed

– 1 tsp sea salt (Fleur de Sel)

– 2 lbs organic pumpkin, peeled, seeds removed (save the seeds), and cubed

– 6 cups water, filtered (or enough to cover squash)

– 2 Tbsp apple cider vinegar

– ½ tsp ground white pepper

– ½ tsp ground nutmeg

– 1 cup unsweetened almond milk

– ½ cup roasted organic pumpkin seeds (for garnish)

Procedure

1. Heat the oil on medium heat in a heavy-bottomed cast iron pot or Dutch oven.

2. Sauté onions and carrots with salt while stirring until slightly caramelized, about 10 minutes (or longer if you want a sweeter, richer flavor).

3. Add pumpkin cubes and enough water to cover the vegetables.

4. Bring to a boil, then reduce flame and simmer until squash is tender (about 30 minutes).

5. Meanwhile, roast the pumpkin seeds at 350F until fragrant. Set aside.

6. Purée the soup one batch at a time in your blender. Pour back in the pot.

7. Add the almonds milk and spices. Simmer another 10 minutes to allow the flavors to mingle.

8. Remove from heat. Garnish with roasted pumpkin seeds.

= Chef’s tip 1: If you want to add a little flavor, use organic vegetable broth instead of water.

= Chef’s tip 2: If you feel like playing around with other flavors, replace nutmeg with ground cumin or grated ginger for added flavor.

This recipe is excerpted from Paleo French Cuisine by Chef Alain Braux

Next time, I will tell you about the vitamin that keep your eyes and your skin healthy, vitamin A. Since turkey contains a good amount of vitamin, how about a different kind of turkey dish for Thanksgiving? Pain de Viande a la Dinde du Texas – Texas Turkey Meatloaf. Until then, I hope you have a learned a few things and enjoy Halloween with your kids.

Until then, A Votre Santé – To Your Health

Chef Alain Braux

Chef Alain Braux is an award-winning executive chef and award-winning food and health author. Chef Braux is the executive chef and nutrition therapist at Peoples Pharmacy in Austin, TX, as well as running his health food consulting private practice at A Votre Santé – To Your Health. You can also find him on Facebook, LinkedIn, and Twitter.

Chef Braux is an expert in food allergies diets and the author of multiple award-winning food and health books. “How to Lower your Cholesterol with French Gourmet Food”, “Living Gluten and Dairy-Free with French Gourmet Food”, “Healthy French Cuisine for Less Than $10/Day” and most recently “Paleo French Cuisine”.

Yabadabadoo!!! Flintstones Complete Vitamins – Part Five

 

As you know by now, I am not a big fan of synthetic supplements. I much prefer you’d give your kids a handful of raw, organic almonds with a square of dark chocolate than a pill. This episode, I will explore the source of synthetic vitamin E and its potential for genetically engineered source – not a good idea. Since I put my fork where my mouth is, I would like you to prepare my yummy Almond Banana Pancakes recipe for your kids this weekend. Enjoy!

Vitamin E Acetate or tocopheryl acetate

Vitamin E acetate or Tocopheryl acetate, is the acetic acid ester form of tocopherol isolated from vegetable oils (usually corn and soybean – both GM crops). Because it contains antioxidants and do not oxidize as fast as tocopherol, it is a common vitamin supplement used in dermatological products such as skin cream, lipstick, eye shadow, blushers, face powders and foundations, moisturizers, skin care products, bath soaps and detergents, hair conditioners, and many other products. Since they can come from GM ingredients, ask for source of non-GMO certification.

What Can Food Source Vitamin E Do For You?

Natural vitamin E can help protect your skin from ultraviolet light, prevent cell damage from free radicals, helps your brain cells to communicate effectively, can protect against prostate cancer and Alzheimer’s disease. Instead of a processed vitamin E, I would instead suggest you feed your child fresh sources of vitamin E.

Chef Alain’s Recommended Food Sources of Vitamin E

All DV (Daily Values) are for 100 g serving (3.5 oz).

– Raw nuts – 250% DV (Almond, hazelnut, peanut – unless allergic);

– Sunflower seeds – 222% DV;

– Pine nuts – 62% DV;

– Dried basil and oregano – 50% DV.

– Dried apricots (unsulphured) – 29% DV.

– Pickled green and black olives – 25% DV.

– Cooked spinach – 17% DV.

– Cooked taro roots (a starchy root like potato) – 10% DV.

– Raw, unprocessed natural peanut butter – 46% DV;

– Paprika and red chili powder – 199% DV;

– Swiss chard – 16.5% DV.

– Turnip greens – 13.5% DV.

– Papaya – 11.1% DV.

– Mustard greens – 8.4% DV.

– Collard greens – 8.3% DV.

– Asparagus – 7.5% DV.

– Bell peppers – 7.2% DV.

 

Chef Alain’s Recipe

Galettes aux Amandes et Bananes – Almond Banana Pancakes

 

Since almonds are the highest natural source of vitamin D, here’s a nice Paleo way to eat your almonds with breakfast. I like to eat them drizzled with locally-harvested honey and a side of natural bacon.

Servings: 12

Yield: 2 oz pancakes

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Ingredients

– 7 oz almond flour (2 cups)

– 1 oz coconut flour (3 Tbsp)

– ½ tsp guar gum

– ½ tsp baking powder

– ¼ tsp sea salt

– 1 ripe banana, sliced

– 8 oz eggs (4 each)

– 1 oz chunky almond butter (2 Tbsp)

– 4 oz unsweetened almond or coconut milk (1/2 cup)

– ½ tsp vanilla extract

– 2 Tbsp coconut oil for cooking

Procedure

1. Weigh/measure the dry ingredients in your mixer’s bowl: almond flour, coconut flour, guar gum, baking powder and salt. Mix well with the whisk attachment.

2. Slice your banana into the bowl.

3. In a separate bowl, mix together eggs, organic almond butter, almond or coconut milk and vanilla.

4. Start your mixer at low speed. Add wet ingredients into the dry ingredients plus bananas. The whisk will mash your banana as it mixes the batter. Mix well until all ingredients are well blended. If you like your batter smoother, whisk on high speed for a while more.

5. The batter should be thick. Adjust with additional liquid if needed.

6. Heat a non-stick pan at medium-low heat until hot. Add 1 tsp coconut oil and melt. Spoon 1/4 cup of batter. Spread a little if needed.

7. Cook for 6-8 minutes or until set. Flip. Cook another couple of minutes.

= Chef’s tip 1: I like mine with honey but you can replace it with organic (real) grade B maplesyrup or a sugar-free fruit preserves.

= Chef’s tip 2: Feel free to replace the chunky almond butter with smooth almond butter or cashew/hazelnut or even sesame butter.

This recipe is excerpted from Paleo French Cuisine by Chef Alain Braux

In our next episode, I will tell you behind the curtain stories about stearic acid and GM corn and give you my own yummy recipe for Soupe à la Citrouille et ses Pépins Rotis – Squash Soup with Roasted Pumpkin Seeds

Until then, A Votre Santé – To Your Health

Chef Alain Braux

Chef Alain Braux is an award-winning executive chef and award-winning food and health author. Chef Braux is the executive chef and nutrition therapist at Peoples Pharmacy in Austin, TX, as well as running his health food consulting private practice at A Votre Santé – To Your Health. You can also find him on Facebook, LinkedIn, and Twitter.

Chef Braux is an expert in food allergies diets and the author of multiple award-winning food and health books. “How to Lower your Cholesterol with French Gourmet Food”, “Living Gluten and Dairy-Free with French Gourmet Food”, “Healthy French Cuisine for Less Than $10/Day” and most recently “Paleo French Cuisine”.

 

 

Yabadabadoo!!! Flintstones Complete Vitamins, Part Four

 

Last time, I told you about “natural” and artificial flavors. Why would anyone in their right mind eat artificial flavors? I suspect it’s mostly because of lack of education and not reading labels.

On a similar vein, in this installment I will start telling you about GMOs (genetically engineered organisms) and GM (genetically engineered) crops. I did already write a whole exposé on GMOs earlier on my blog. Feel free to look it up below this posting for more details. The very short version of it is that GMOs are created by inserting genes from one species such as bacteria, viruses, or animals into the DNA of a food crop or animal to create new traits. This is a vast subject but information s available everywhere on the internet.

At this time, the majority of GM crops are soybean (oil and animal feed), corn (assorted food ingredients and animal feed), cotton (oil and animal feed) and sugar beets (sugar and animal feed). Smaller GM crops are alfalfa (animal feed), Hawaiian pineapple, some papaya and some zucchini and crookneck squash. Unfortunately, they are used everywhere in our processed food, supplements and even in cosmetics. Buyer beware!

Since we are still in summer, this time I will give you the recipe for a refreshing salad: Carrot, Pineapple and Raisin Salad. I hope you enjoy it. Bon Appetit!

Hydrogenated Soybean Oil

We have 2 separate issues to deal with:

1. Hydrogenated oil

Hydrogenation is the process of heating liquid vegetable oil and combining it with hydrogen gas. Hydrogenated oils where created to prolong the shelf life of processed foods and avoid rancidity. Packaged foods containing these oils can last for years. Hydrogenated fats or oils, also called trans fats are known to raise cholesterol and contribute to coronary artery disease. Why would there be any reason to include hydrogenated oils in a child’s supplement? Avoid at all costs.

2. Soybean oil

Soybean (approx. 93% of U.S. crop in 2011) – Traits: Resistance to glyphosate (see Roundup Ready soybean) or glufosinate herbicides; make less saturated fats. Kills susceptible insect pests. Soy beans are the most important crop worldwide for producing oil and protein. Tolerance to herbicides is by far the most important commercial characteristic of GM-soya beans.

Miso, natto, soy drink or milk, soy flour, soy sauce, soy lecithin, soy protein, soybean oil, isolate, and isoflavone, tamari, tocopherol (vitamin E), texturized soy protein, tofu, tempeh, vegetable oil* and vegetable protein* and many other applications. Avoid any GM (genetically engineered) crops.

Pregelatinized Strach (? – ditto)

Food starch: Can come from potato (Europe) or GM Corn. Corn starch can consist partly of genetically modified corn, especially if the raw material was imported from the USA or Argentina. Avoid GM corn version.

Gelatin                                                                              

Gelatin can come from different sources. They are:

Gelatin: Gelatin is mostly produced from pig skin, and cattle (bovine) hides and bones. Both pigs and bovines can be fed corn or soybean feed – 2 GM crops. Also, bovines and sometimes pigs are injected genetically engineered growth hormones. Ask for non-GMO certification or avoid.

Bison gelatin: Although bison is typically grass fed, it can be grain-finished, in which case, it could be fed corn (a GM crop). Look for “grass-fed” labels on bison to best avoid any GM-corn-fed bison.

Fish gelatin: Can come from commercially-farmed tilapia or swai (iridescent shark) fed with corn or soybean pellets – 2 GM crops. In the pharmaceutical industry gelatin is generally used in capsules, tablets, suppositories and vitamin encapsulation. Avoid.

Chef Alain’s Recipe

Salade de Carottes, Ananas et Raisins Secs.

Carrot, Pineapple and Raisin Salad

 

This is a sweet and tart salad. You can find it in all French “traiteurs” (caterers) windows but I added pineapple chunks to this recipe to make it more fun.

Servings: 4

Prep Time: 20 min.

INGREDIENTS

– ½ cup raisins

– 1 pound carrots, washed, peeled and grated

– 8 oz fresh pineapple chunks

Vinaigrette:

– 1 oz fresh lemon juice

– 1 tsp sea salt

– ½ tsp cayenne pepper

– 2 Tbsp extra virgin olive oil

PROCEDURE

1. Place your raisins in a small pan. Cover with water. Bring to boil. Take off the flame. Let soak while the rest of the salad is prepared.

2. Wash, peel and grate your carrots with your food processor’s grating plate.

3. Cut both ends of your pineapple. Place it on a cutting board and cut the skin off from top to bottom with a sharp chef’s knife. Cut into eight pieces; remove and discard the core. Slice pineapple into half-inch chunks. To make things easier, you may want to buy your pineapple chunks already pre-cut.

4. Prepare the dressing at the bottom of your salad bowl. Whisk all the ingredients thoroughly.

5. Add the carrots, pineapple chunks and drained raisins. Toss gently and enjoy!

Chef’s tip: If you feel adventurous and want to make this recipe more exotic, you may soak the raisins in rum. Just don’t tell the kids.

This recipe is excerpted from How to Lower Your Cholesterol With French Gourmet Food by Chef Alain Braux

Next time, we’ll talk about an important vitamin, vitamin E and its natural sources.

Until then, A Votre Santé – To Your Health

Chef Alain Braux

Chef Alain Braux is an award-winning executive chef and award-winning food and health author. Chef Braux is the executive chef and nutrition therapist at Peoples Pharmacy in Austin, TX, as well as running his health food consulting private practice at A Votre Santé – To Your Health. You can also find him on Facebook, LinkedIn, and Twitter.

Chef Braux is an expert in food allergies diets and the author of multiple award-winning food and health books. “How to Lower your Cholesterol with French Gourmet Food”, “Living Gluten and Dairy-Free with French Gourmet Food”, “Healthy French Cuisine for Less Than $10/Day” and most recently “Paleo French Cuisine”.

Yabadabadoo!!! Flintstones Complete Vitamins, Part Trois

 

If you believe Popeye, iron comes from spinach. True but what he did not tell you is that there are two types of iron and since he was the front man for the canned spinach industry, it’s only normal he would not tell you the whole truth. As for me, Olive Oyl was my favorite character, as she is in my salad dressing. Spinach is not even the top veggie in the bunch when it comes to iron content. Pumpkin seeds are. More iron and “natural” and “artificial” flavorings below.

This time I am offering you a cold soup for summer: Cold Spinach and Avocado Soup. For added iron, sprinkle roasted pumpkin seeds.

Enjoy the learning experience and the soup.

Chef Alain

Ferrous Fumarate *

Ferrous fumarate or Iron (II) fumarate is a form of iron. It is the salt of fumaric acid, occurring as a reddish-orange powder, used to supplement iron intake. Iron supplementation is typically used to treat iron deficiency or anemia. It is not recommended for children. If your child is allergic to iron fumarate, it could show as abnormal tiredness, upset stomach, throwing up, belly pain, dark tarry-black stool, and a weak or fast heartbeat. Avoid.

Unless your child is being treated by a doctor for anemia or iron deficiency, I would rather you feed him/her foods loaded with natural iron.

What are the two types of natural iron?

Food-based iron comes in two types: heme iron and non-heme iron. You can find heme iron only in animal flesh as it is derived from the hemoglobin and myoglobin in animal tissues. Non-heme iron comes from plant foods and dairy products.

What Can Food Source Iron Do For You?

Iron helps increase oxygen distribution throughout your body, keeps your immune system healthy and helps your body produce energy.

Chef Alain’s Recommended Food Sources of Iron: All DV (Daily Values) are for 100 g serving (3.5 oz).

Heme iron food sources

Mollusks: Clams – 155% DV;  Oysters – 57% DV; Cuttlefish – 51% DV; Whelk – 48% DV; Octopus – 45% DV; Mussels – 32% DV; Abalone – 18% DV; and Scallops – 14% DV.

– Liver 129% DV: (beef, chicken, lamb, pork, turkey); Venison – 31.5% DV; Beef and Lamb tenderloin – 21% DV;

Non-heme food sources

– Produce: Squash and pumpkin seeds 83% DV; Non-GMO Soybeans (organic) – 49.1% DV; Lentils – 36.6% DV; Spinach – 35.7% DV ; Sesame seeds – 29.1% DV; Garbanzo beans – 26.3%DV; Lima beans – 24.9% DV; Olives – 26.6% DV; Navy beans – 23.8%; Beans (assorted) and pulses (lentils) – 21% DV – unless you are on the Paleo diet; Kale – 20% DV; Tofu (organic or non-GMO certified only) – 15% DV.

– Nuts – 34% DV (almond, cashew, hazelnut, peanut, pine);

– Whole grains, fortified cereals or bran – 8% DV (unless you are on the Paleo diet or allergic to gluten).

– And finally, but not least, Dark chocolate – 97% DV (70% cocoa and above) and Raw cocoa powder.

Natural Flavors

Natural flavors can come from proteins from GM corn or soy beans (MSG). Ask for non-GMO certification. The exact definition of natural flavorings & flavors from Title 21, Section 101, part 22 of the Code of Federal Regulations is as follows: “The term natural flavor or natural flavoring means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional.” In other words, natural flavors can be pretty much anything approved for use in food. Avoid!

Artificial Flavors

Artificial flavors are produced by fractional distillation and additional chemical manipulation of naturally sourced chemicals, crude oil or coal tar. Although they are chemically different, in sensory characteristics are the same as natural ones. I don’t know about you but I personally would prefer my child eating a fresh banana than the artificial banana flavor isoamyl acetate or a real orange than octyl acetate (artificial orange flavor) derived from coal. Avoid!

Chef Alain’s Recipe

Soupe Froide d’Épinards et d’Avocat. Cold Spinach and Avocado Soup

 

Another one of my favorite cold soups. It is loaded with fiber, chlorophyll, iron, healthy fats and it’s very, very green. It tastes great and is very healthy for you. To dry the spinach, my grand-mother use to send me outside to shake the water out the “panier a salade”. She used to just shake it hard but my favorite way of getting the water out was to turn round and round until my head was spinning. If I was lucky, I managed not to drop the salad in the process or else I would need to run real fast to avoid “une calotte” (a smack in the back of the head)from Mamie.

Servings: 4

Prep Time: 10 min.

INGREDIENTS

– 1 cup vegetable broth

– 2 Tbsp extra virgin olive oil

– 2 tsp lemon juice, fresh-squeezed

– 2 packed cups baby spinach, washed and dried

– 2 cloves garlic, chopped

– 1 tsp sea salt

– 1 large avocado, very ripe

– 2 Tbsp pumpkin seeds, lightly roasted

PROCEDURE

1. In your blender, combine the liquids: broth, olive oil and lemon juice; on top, press the spinach leaves, chopped garlic and sea salt; process, stopping once in a while to make sure to push the spinach leaves back into the mix.

2. Peel and pit your avocado; add to the mix and finish blending. If necessary, adjust the thickness with a little more broth.

3. Serve in white soup bowls and sprinkle pretty roasted pine nuts on top.

= Chef’s tip: to toast the pine nuts, you can sauté them in a dry frying pan very carefully. Or better yet, roast them in your toaster oven at 350˚F for about 8 minutes.

This recipe is excerpted from How to Lower Your Cholesterol With French Gourmet Food by Chef Alain Braux

Next time, I will tell you about the sneaky soybean oil and the different kinds of gelatins.

Until then, A Votre Santé – To Your Health

Chef Alain Braux

Chef Alain Braux is an award-winning executive chef and award-winning food and health author. Chef Braux is the executive chef and nutrition therapist at Peoples Pharmacy in Austin, TX, as well as running his health food consulting private practice at A Votre Santé – To Your Health. You can also find him on Facebook, LinkedIn, and Twitter.

Chef Braux is an expert in food allergies diets and the author of multiple award-winning food and health books. “How to Lower your Cholesterol with French Gourmet Food”, “Living Gluten and Dairy-Free with French Gourmet Food”, “Healthy French Cuisine for Less Than $10/Day” and most recently “Paleo French Cuisine”.

Yabadabadoo! Flintstones Complete Vitamins, Part Deux

 

Bonjour y’all

In this second installment, I will analyze more of the mysterious ingredients contained in your kids’ Flintstones Complete Vitamins: all sorts of celluloses, maltodextrin, sorbitol and sodium ascorbate.

As for the recipe, I am offering you a Paleo appetizer: Grilled Zucchini Hummus

Enjoy the learning experience and the appetizer.

Chef Alain

Microcrystalline Cellulose

Cellulose, Microcrystalline cellulose, Methyl cellulose, Croscarmellose or Hemicellulose are different forms of cellulose used as inactive thickening agents and binders in supplements. They could be made with wood fiber or GM corn or cotton. Unless source is specified, one can assume that a certain portion this ingredient stem from GM plants. Ask for non-GMO certification.

Maltodextrin

Maltodextrin is an oligosaccharide used as a food additive. Maltodextrin can be enzymatically derived from any starch. In the US, this starch is usually corn; in Europe, it is commonly wheat. In the US, it is produced from corn starch by partial hydrolysis and is usually found as a white hygroscopic spray-dried powder. It is commonly used for the production of sodas and candy. It can also be found as an ingredient in a variety of other processed foods and supplements. Unless certified organic, corn maltodextrin should be avoided. It is a suspected GM crop. Ask for USDA organic certification or non-GMO certification.

Sorbitol

Sorbitol (E420), a sugar substitute also known as glucitol, is a sugar alcohol which our body metabolizes slowly. Most commercial sorbitol comes from corn syrup but can also be found in apples, pears, peaches, and prunes. Since it contains almost one half (55%) less calories than refined sugar, it is often used in diet foods (diet drinks, ice cream and even in mayonnaise), mints, mouthwashes, toothpaste, cough syrups, and sugar-free chewing gum. It can be a as a carrier or stabilizer for supplements, vitamins and flavorings. Be careful not to take in too much sorbitol at once as it is a known laxative. If the source is not specified, it is safe to assume that it comes from GM corn or sugar beet. Avoid.

Sodium Ascorbate

Sodium ascorbate (E301), derived from ascorbic acid (synthetic form if vitamin C), is a more bioavailable form of vitamin C. As the sodium salt of ascorbic acid it is known as a mineral ascorbate. It is used commonly as vitamin C in supplements. As a food additive, it is used as an antioxidant and an acidity regulator. For people sensitive or allergic to corn, it can create allergic reactions such as rash; itching; difficult breathing; hives; tightness in the chest; swelling of the mouth, face, lips, or tongue; bone pain; muscle weakness; severe or persistent diarrhea; mental or mood changes. Since ascorbic acid is coming from corn – a GM crop. Avoid.

On the other hand, natural, food sources of vitamin C can protect your cells from free radical damage, lower your cancer risk, help regenerate your vitamin E intake and improve iron absorption.

Chef Alain’s Food Source of Vitamin C per 100 g/3.5 oz

– Papaya 313.1% DV;

– Bell peppers 195.8% DV;

– Strawberries 141.1% DV;

– Broccoli 135.2%DV;

– Pineapple 131.4% DV;

– Brussels sprouts 124.6% DV;

– Kiwi fruit 120% DV;

– Orange 116.1% DV.

– Cantaloupe 97.% DV;

– Kale 88.8% DV.

Chef Alain’s Recipe

Houmous de Courgettes Grillées – Grilled Zucchini Hummus

 

If you can find toasted tahini for this recipe, I would highly recommend it for this recipe. It adds a deeper layer of flavor to your hummus. If, not, that’s okay too. This is a perfect recipe for Paleo adepts. Serve with dehydrated, lightly salted veggies chips.

Servings: 4

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Total Time: 20 minutes

Ingredients

– 2 medium zucchini (about 1 pound)

– 2 oz roasted tahini (sesame seed butter) or 1/4 cup

– 4 garlic cloves, crushed and chopped

– 1 Tbsp fresh basil, chopped

– 1 Tbsp fresh lemon juice

– 1 tsp dried oregano

– ½ tsp sea salt (Fleur de Sel)

– ¼ tsp ground cayenne pepper

– Extra virgin olive oil to thin down (optional)

– 1 tsp fresh parsley, chopped

Procedure

1. Heat your grill to medium high. When hot, brush it lightly with coconut oil.

2. Trim the ends from the zucchini then slice it in half lengthwise. If you want your hummus to be more flavorful, feel free to scrape out the seeds with a tea spoon. If there are not too many seeds, leave them in.

3. Place the zucchini slices on your grill, skin side down, and reduce the heat to low.

4. Cook for 5 minutes, flip around and cook another 5 minutes or until tender. Set aside to cool.

5. When the zucchini are cool, place it in a food processor fitted with its metal blade.

6. Add the tahini, garlic, lemon juice, herbs and spices. Process for 1 minute, or until very smooth. If it’s too thick, thin down with extra virgin olive oil (optional).

7. I like to eat this hummus at room temperature but it can be refrigerated. It will thicken slightly as it chills. Sprinkle with chopped parsley for decoration and additional chlorophyll.

= Chef’s tip: I like to serve this as an appetizer with veggie chips.

This recipe is excerpted from Paleo French Cuisine by Chef Alain Braux

Next time, we will explore ferrous fumarate, natural and artificial flavors.

Until then, A Votre Santé – To Your Health

Chef Alain Braux

Chef Alain Braux is an award-winning executive chef and award-winning food and health author. Chef Braux is the executive chef and nutrition therapist at Peoples Pharmacy in Austin, TX, as well as running his health food consulting private practice at A Votre Santé – To Your Health. You can also find him on Facebook, LinkedIn, and Twitter.

Chef Braux is an expert in food allergies diets and the author of multiple award-winning food and health books. “How to Lower your Cholesterol with French Gourmet Food”, “Living Gluten and Dairy-Free with French Gourmet Food”, “Healthy French Cuisine for Less Than $10/Day” and most recently “Paleo French Cuisine”.

 

 

Yabadabadoo!!! Are you sure Flintstones Complete Vitamins are safe for your children? Part One

Think again. As you will learn in my ingredients analysis, this product is not only NOT helping your children, it will most likely affect their health in a negative way.

Kindly offered by our good chemist friends at global drug giant Bayer, this product is loaded with an assortment of chemicals that would make your high school chemistry teacher blush.

I will try to guide you through this chemical labyrinth and point out the potential harm created by synthetic ingredients that will not be used by our body, aluminum or coal tar-based artificial colorings, artificial sweeteners known to be excitotoxins (harmful to brain cells), almost natural sweeteners made from GE (genetically engineered) crops like corn as well as hydrogenated (why?) soybean oil (another GE crop) and other unsavory characters, some of which are already banned in Europe.

As a counterpoint and because I am a holistic chef and a nutrition therapist, I will offer you fresh, full of life food alternatives and recipes. Please remember that, if you can afford it, I would prefer you eat fresh, locally-grown, organic or non-GMO certified foods. I much prefer that you eat less volume of higher quality food than stuff yourself or your children with nutrient-dead processed food. All my food recommendations with reflect this philosophy.

Because this document is quite large, I will break it down into smaller sections that I will post once a week until we’re done.

Are you ready to take the trip to the dark underbelly of supplementation?

Nutrition Panel – Directly from the official website: http://www.flintstonesvitamins.com/en/products/Flintstones_Complete_warnings.php

Let’s take each ingredient one by one and analyze them:

Granulated Calcium Carbonate:

– Calcium Carbonate

Although I would prefer your child gets his calcium from food (milk, cheese and natural yogurt; green leafy vegetables such as broccoli and kale; from small bones from canned sardines, salmon and mackerel), calcium carbonate is an acceptable source because it contains a higher amount of elemental calcium than other forms. Never take more than 500 mg at once (or suffer constipation) and better taken with food. If your child has trouble absorbing this type of calcium, try calcium citrate, calcium gluconate or calcium lactate. Typically, any form of calcium is better absorbed when vitamin D is present.

Chef Alain’s Top Calcium Food Recommendations

– Plain Whole Yogurt 44.8% DV (daily value); Organic tofu 39.6% DV; Sesame seeds 35.1% DV; Sardines 34.6% DV; Goat milk 32.6% DV; Collard greens 26.6% DV; Spinach 24.4% DV; Raw or organic cheese 20.4% DV; Turnip greens 19.7% DV; Grass-fed whole cow’s milk 13.7%.

– Dextrose Monohydrate

Dextrose, dextrose monohydrate or anhydrous as well as dextrin and maltodextrin are extracted by genetically engineered microorganisms used for the saccharification of glucose/sucrose/fructose from GM corn, a suspected GM (genetically engineered) crop. Avoid.

– Sugar

There is not source specified for this sugar. Since corn or sugar beet are the cheapest form of sugar these days, it is safe to assume that either one might be the source of this sugar. Oh, by the way, both are suspected GM crops. Avoid.

Chef Alain’s Top Natural Sweeteners Recommendations

– Raw organic turbinado sugar; Raw organic agave nectar; raw local honey.

Chef Alain’s Recipe 

 

Brioche au Chocolat et à l’Orange en Casserole. Chocolate and Orange Brioche in French Oven Pot

 

This is a variation on an old brioche recipe I used to make for the Hotel du Pilon in the Alps in my youth.

Yield: One 2 lb loaf in a French oven pot (also known as a Dutch oven) or bread pan

Oven Temp: 350F

This recipe is GFCF

INGREDIENTS

2 oz Water, warm

2 tsp Turbinado sugar

2 tsp Instant baker’s yeast

2 oz Rice milk, warm

2 oz Olive oil

8 oz Eggs (around 4)

1 lb 2 oz Brown rice flour

4 oz Turbinado sugar

½ tsp Sea salt

¼ tsp Xanthan gum

The zest of 2 oranges

4 oz Bittersweet chocolate chips

PROCEDURE

1. Weigh the warm water, sugar and yeast in a small ceramic or glass bowl. Mix well. Cover. Place in a warm place. Let sit for about 15 minutes until your yeast becomes active and starts foaming.

2. Weigh the wet ingredients in a large measuring cup: warm rice milk (or water), oil, and eggs. Mix together.

3. Weigh the dry ingredients in your mixer’s bowl: brown rice flour, sugar, gum, orange zest and chocolate chips. Start mixing with the paddle attachment at low speed. Pour in your wet ingredients and mix until your dough reaches the “ear lobe” consistency. Scrape the sides of your bowl. Switch to medium speed and blend well for another minute. Do not overmix.

4. Line a 2 quart French oven pot or 2 pounds bread pan with aluminum foil, folding the excess foil over the edges. Cut off the foil at a one inch overhang. Spray with olive oil. If you do not have such a pot, use your regular 2 pound bread pan. Cover with the pot’s lid or a clean towel and let rise in a warm area for about 45 minutes, or until it has risen about 50 percent.

5. Preheat your oven to 350F.

6. Bake on the middle rack for about 45-50 minutes (depending on whether you used the pot or the pan) or blade comes out clean. Cool for a few minutes. Take out of the pot or pan. Let cool on a grid.

This recipe comes from Living Gluten and Dairy-Free with French Gourmet Food by Chef Alain Braux

Next time, I will explore Cellulose, Maltodextrin, Sorbitol and Vitamin C.

Until then, A Votre Sante – To Your Health

Alain Braux. C. E. P. C., C. M. B., B.Sc. [Holistic Nutrition]

Chef Alain Braux is an award-winning executive chef and award-winning food and health author. Chef Braux is the executive chef and nutrition therapist at Peoples Pharmacy in Austin, TX, as well as running his health food consulting private practice at A Votre Santé – To Your Health. You can also find him on Facebook, LinkedIn, and Twitter.

Chef Braux is an expert in food allergies and the author of multiple award-winning food and health books. “How to Lower your Cholesterol with French Gourmet Food”, “Living Gluten and Dairy-Free with French Gourmet Food”, “Healthy French Cuisine for Less Than $10/Day” and most recently “Paleo French Cuisine”.

Are you sure Flintstones Complete Vitamins are safe for your children?

 

Think again!

As you will learn in my ingredients analysis, this product is not only NOT helping your children, it will most likely affect their health in a negative way.

Kindly offered by our good chemist friends at global drug giant Bayer, this product is loaded with an assortment of chemicals that would make your high school chemistry teacher blush.

I will guide you through this chemical labyrinth and point out the potential harm created by synthetic ingredients that will not be used by our body, aluminum or coal tar-based artificial colorings, artificial sweeteners known to be excitotoxins (harmful to brain cells), almost natural sweeteners made from GE (genetically engineered) crops like corn as well as hydrogenated (why?) soybean oil (another GE crop) and other unsavory characters, some of which are already banned in Europe.

As a counterpoint and because I am a holistic chef and a nutrition therapist, I will offer you fresh, full of life food alternatives and recipes. Please remember that, if you can afford it, I would prefer you eat fresh, locally-grown, organic or non-GMO certified foods. I much prefer that you eat less volume of higher quality food than stuff yourself or your children with nutrient-dead processed food. All my food recommendations with reflect this philosophy.

Because this document is quite large, I will break it down into smaller sections I will post once a week until I’m completely done.

Are you ready to take the trip to the dark underbelly of supplementation?

Nutrition Panel – Directly from the official website: http://www.flintstonesvitamins.com/en/products/Flintstones_Complete_warnings.php

Let’s take each ingredient one by one and analyze them:

Granulated Calcium Carbonate:

–  Calcium Carbonate

Although I would prefer your child gets his calcium from food (milk, cheese and natural yogurt; green leafy vegetables such as broccoli and kale; from small bones from canned sardines, salmon and mackerel), calcium carbonate is an acceptable source because it contains a higher amount of elemental calcium than other forms. Never take more than 500 mg at once (or suffer constipation) and better taken with food. If your child has trouble absorbing this type of calcium, try calcium citrate, calcium gluconate or calcium lactate. Typically, any form of calcium is better absorbed when vitamin D is present.

Chef Alain’s Top Calcium Food Recommendations

–  Plain Whole Yogurt 44.8% DV (daily value); Organic tofu 39.6% DV; Sesame seeds 35.1% DV; Sardines 34.6% DV; Goat milk 32.6% DV; Collard greens 26.6% DV; Spinach 24.4% DV; Raw or organic cheese 20.4% DV; Turnip greens 19.7% DV; Grass-fed whole cow’s milk 13.7%.

– Dextrose Monohydrate

Dextrose, dextrose monohydrate or anhydrous as well as dextrin and maltodextrin are extracted by genetically engineered microorganisms used for the saccharification of glucose/sucrose/fructose from GM corn, a suspected GM (genetically engineered) crop. Avoid.

– Sugar

There is not source specified for this sugar. Since corn or sugar beet are the cheapest form of sugar these days, it is safe to assume that either one might be the source of this sugar. Oh, by the way, both are suspected GM crops. Avoid.

Chef Alain’s Top Natural Sweeteners Recommendations

– Raw organic turbinado sugar; Raw organic agave nectar; raw local honey.

Chef Alain’s Recipe

 

Brioche au Chocolat et à l’Orange en Casserole.

Chocolate and Orange Brioche in French Oven Pot

 

This is a gluten-free variation on an old brioche recipe I used to make for the Hotel du Pilon in the Alps in my youth.

Yield: One 2 lb loaf in a French oven pot (also known as a Dutch oven) or bread pan

Oven Temp: 350F

This recipe is GFCF

INGREDIENTS

– 2 oz Water, warm

– 2 tsp Turbinado sugar

– 2 tsp Instant baker’s yeast

– 2 oz Rice milk, warm

– 2 oz Olive oil

– 8 oz Eggs (around 4)

– 1 lb 2 oz Brown rice flour

– 4 oz Turbinado sugar

– ½ tsp Sea salt

– ¼ tsp Xanthan gum

– The zest of 2 oranges

– 4 oz Bittersweet chocolate chips

PROCEDURE

1. Weigh the warm water, sugar and yeast in a small ceramic or glass bowl. Mix well. Cover. Place in a warm place. Let sit for about 15 minutes until your yeast becomes active and starts foaming.

2. Weigh the wet ingredients in a large measuring cup: warm rice milk (or water), oil, and eggs. Mix together.

3. Weigh the dry ingredients in your mixer’s bowl: brown rice flour, sugar, gum, orange zest and chocolate chips. Start mixing with the paddle attachment at low speed. Pour in your wet ingredients and mix until your dough reaches the “ear lobe” consistency. Scrape the sides of your bowl. Switch to medium speed and blend well for another minute. Do not overmix.

4. Line a 2 quart French oven pot with aluminum foil, folding the excess foil over the edges. Cut off the foil at a one inch overhang. Spray with olive oil. If you do not have such a pot, use your regular 2 pound bread pan. Cover with the pot’s lid or a clean towel and let rise in a warm area for about 45 minutes, or until it has risen about 50 percent.

5. Preheat your oven to 350F.

6. Bake on the middle rack for about 45-50 minutes (depending on whether you used the pot or the pan) or blade comes out clean. Cool for a few minutes. Take out of the pot or pan. Let cool on a grid.

This recipe comes from Living Gluten and Dairy-Free with French Gourmet Food by Chef Alain Braux

Next time, I will explore Cellulose, Maltodextrin, Sorbitol and Vitamin C.

Until then, A Votre Sante – To Your Health

Chef Alain Braux

Chef Alain Braux is an award-winning executive chef and award-winning food and health author. Chef Braux is the executive chef and nutrition therapist at Peoples Pharmacy in Austin, TX, as well as running his health food consulting private practice at A Votre Santé – To Your Health. You can also find him on Facebook, LinkedIn, and Twitter.

Chef Braux is an expert in food allergies and the author of multiple award-winning food and health books. “How to Lower your Cholesterol with French Gourmet Food”, “Living Gluten and Dairy-Free with French Gourmet Food”, “Healthy French Cuisine for Less Than $10/Day” and most recently “Paleo French Cuisine”.

A MUST READ FOR EVERYBODY!!!

WORLD RENOWNED HEART SURGEON SPEAKS OUT ON WHAT REALLY CAUSES HEART DISEASE

We physicians with all our training, knowledge and authority often acquire a rather large ego that tends to make it difficult to admit we are wrong. So, here it is. I freely admit to being wrong. As a heart surgeon with 25 years experience and having performed over 5,000 open-heart surgeries, today is my day to right the wrong with medical and scientific fact.

I trained for many years with other prominent physicians labeled “opinion makers.” Bombarded with scientific literature, continually attending education seminars, we opinion makers insisted heart disease resulted from the simple fact of elevated blood cholesterol.

The only accepted therapy was prescribing medications to lower cholesterol and a diet that severely restricted fat intake. The latter of course we insisted would lower cholesterol and heart disease. Deviations from these recommendations were considered heresy and could quite possibly result in malpractice.

It Is Not Working!
These recommendations are no longer scientifically or morally defensible. The discovery a few years ago that inflammation in the artery wall is the real cause of heart disease is slowly leading to a paradigm shift in how heart disease and other chronic ailments will be treated.

The long-established dietary recommendations have created epidemics of obesity and diabetes, the consequences of which dwarf any historical plague in terms of mortality, human suffering and dire economic consequences.

Despite the fact that 25% of the population takes expensive statin medications and despite the fact we have reduced the fat content of our diets, more Americans will die this year of heart disease than ever before.

Statistics from the American Heart Association show that 75 million Americans currently suffer from heart disease, 20 million have diabetes and 57 million have pre-diabetes. These disorders are affecting younger and younger people in greater numbers every year.

Simply stated, without inflammation being present in the body, there is no way that cholesterol would accumulate in the wall of the blood vessel and cause heart disease and strokes. Without inflammation, cholesterol would move freely throughout the body as nature intended. It is inflammation that causes cholesterol to become trapped.

Inflammation is not complicated — it is quite simply your body’s natural defense to a foreign invader such as a bacteria, toxin or virus. The cycle of inflammation is perfect in how it protects your body from these bacterial and viral invaders. However, if we chronically expose the body to injury by toxins or foods the human body was never designed to process, a condition occurs called chronic inflammation. Chronic inflammation is just as harmful as acute inflammation is beneficial.

What thoughtful person would willfully expose himself repeatedly to foods or other substances that are known to cause injury to the body? Well, smokers perhaps, but at least they made that choice willfully.

The rest of us have simply followed the recommended mainstream diet that is low in fat and high in polyunsaturated fats and carbohydrates, not knowing we were causing repeated injury to our blood vessels. This repeated injury creates chronic inflammation leading to heart disease, stroke, diabetes and obesity.

Let me repeat that: The injury and inflammation in our blood vessels is caused by the low fat diet recommended for years by mainstream medicine.

What are the biggest culprits of chronic inflammation? Quite simply, they are the overload of simple, highly processed carbohydrates (sugar, flour and all the products made from them) and the excess consumption of omega-6 vegetable oils like soybean, corn and sunflower that are found in many processed foods.

Take a moment to visualize rubbing a stiff brush repeatedly over soft skin until it becomes quite red and nearly bleeding. You kept this up several times a day, every day for five years. If you could tolerate this painful brushing, you would have a bleeding, swollen infected area that became worse with each repeated injury. This is a good way to visualize the inflammatory process that could be going on in your body right now.

Regardless of where the inflammatory process occurs, externally or internally, it is the same. I have peered inside thousands upon thousands of arteries. A diseased artery looks as if someone took a brush and scrubbed repeatedly against its wall. Several times a day, every day, the foods we eat create small injuries compounding into more injuries, causing the body to respond continuously and appropriately with inflammation.

While we savor the tantalizing taste of a sweet roll, our bodies respond alarmingly as if a foreign invader arrived declaring war. Foods loaded with sugars and simple carbohydrates, or processed with omega-6 oils for long shelf life have been the mainstay of the American diet for six decades. These foods have been slowly poisoning everyone.

How does eating a simple sweet roll create a cascade of inflammation to make you sick?

Imagine spilling syrup on your keyboard and you have a visual of what occurs inside the cell. When we consume simple carbohydrates such as sugar, blood sugar rises rapidly. In response, your pancreas secretes insulin whose primary purpose is to drive sugar into each cell where it is stored for energy. If the cell is full and does not need glucose, it is rejected to avoid extra sugar gumming up the works.

When your full cells reject the extra glucose, blood sugar rises producing more insulin and the glucose converts to stored fat.
What does all this have to do with inflammation? Blood sugar is controlled in a very narrow range. Extra sugar molecules attach to a variety of proteins that in turn injure the blood vessel wall. This repeated injury to the blood vessel wall sets off inflammation. When you spike your blood sugar level several times a day, every day, it is exactly like taking sandpaper to the inside of your delicate blood vessels.

While you may not be able to see it, rest assured it is there. I saw it in over 5,000 surgical patients spanning 25 years who all shared one common denominator — inflammation in their arteries.
Let’s get back to the sweet roll. That innocent looking goody not only contains sugars, it is baked in one of many omega-6 oils such as soybean. Chips and fries are soaked in soybean oil; processed foods are manufactured with omega-6 oils for longer shelf life. While omega-6’s are essential -they are part of every cell membrane controlling what goes in and out of the cell – they must be in the correct balance with omega-3’s.

If the balance shifts by consuming excessive omega-6, the cell membrane produces chemicals called cytokines that directly cause inflammation.

Today’s mainstream American diet has produced an extreme imbalance of these two fats. The ratio of imbalance ranges from 15:1 to as high as 30:1 in favor of omega-6. That’s a tremendous amount of cytokines causing inflammation. In today’s food environment, a 3:1 ratio would be optimal and healthy.

To make matters worse, the excess weight you are carrying from eating these foods creates overloaded fat cells that pour out large quantities of pro-inflammatory chemicals that add to the injury caused by having high blood sugar. The process that began with a sweet roll turns into a vicious cycle over time that creates heart disease, high blood pressure, diabetes and finally, Alzheimer’s disease, as the inflammatory process continues unabated.

There is no escaping the fact that the more we consume prepared and processed foods, the more we trip the inflammation switch little by little each day. The human body cannot process, nor was it designed to consume, foods packed with sugars and soaked in omega-6 oils.

There is but one answer to quieting inflammation, and that is returning to foods closer to their natural state. To build muscle, eat more protein. Choose carbohydrates that are very complex such as colorful fruits and vegetables. Cut down on or eliminate inflammation- causing omega-6 fats like corn and soybean oil and the processed foods that are made from them.

One tablespoon of corn oil contains 7,280 mg of omega-6; soybean contains 6,940 mg. Instead, use olive oil or butter from grass-fed beef.

Animal fats contain less than 20% omega-6 and are much less likely to cause inflammation than the supposedly healthy oils labeled polyunsaturated. Forget the “science” that has been drummed into your head for decades. The science that saturated fat alone causes heart disease is non-existent. The science that saturated fat raises blood cholesterol is also very weak. Since we now know that cholesterol is not the cause of heart disease, the concern about saturated fat is even more absurd today.

The cholesterol theory led to the no-fat, low-fat recommendations that in turn created the very foods now causing an epidemic of inflammation. Mainstream medicine made a terrible mistake when it advised people to avoid saturated fat in favor of foods high in omega-6 fats. We now have an epidemic of arterial inflammation leading to heart disease and other silent killers.

What you can do is choose whole foods your grandmother served and not those your mom turned to as grocery store aisles filled with manufactured foods. By eliminating inflammatory foods and adding essential nutrients from fresh unprocessed food, you will reverse years of damage in your arteries and throughout your body from consuming the typical American diet.

Dr. Dwight Lundell is the past Chief of Staff and Chief of Surgery at Banner Heart Hospital , Mesa , AZ. His private practice, Cardiac Care Center was in Mesa, AZ. Recently Dr. Lundell left surgery to focus on the nutritional treatment of heart disease. He is the founder of Healthy Humans Foundation that promotes human health with a focus on helping large corporations promote wellness.

 

“Pssst! Want some GMO food? I got good GMO for you. Cheap! Really! Check it out. I promise, it’s the real deal.”

“Don’t believe me? Check out the label.”

“What? Nothing on the label says that stuff is made with GMO? I’ll be… But the guy at the back of the truck told me it was the real thing. Bas…d!”

“Come to think of it, he looked very shady. Oh well! Who cares anyway? You do? Well, that’s a new one.”

“It’s good stuff. The scientists say so. Don’t believe them? Would they lie to you? Really? Don’t you trust Monsanto, Dupont and Dow’s scientists? Our government sure does.”

“What? You don’t you trust our government? Well, you may have a point there. But the USDA tells us it’s safe for human consumption. Why wouldn’t you believe the USDA? Because its Secretary – Mr. Vilsack – used to work for Monsanto and got rBGH injections approved by our government? Details!”

“Besides, if it was bad for you, they would say it on the label, right? Isn’t true that our government would make food manufacturers tell us the truth? What do you mean: not always? You’re such a cynic”.

Should we trust our government when it comes to the safety of our food?

I, for one, do not believe our government has our best interest at heart. If it had, it would have passed laws forbidding the use of growth hormones and antibiotics in cows to push them to grow faster and produce more (tainted) milk. It would have stopped Monsanto from dousing RoundUp poisonous bug-killer on our food crops. It would stop Monsanto and other poisonous companies from creating genetically engineered Frankenfoods and selling them to us without allowing us to know the truth.

Unfortunately for all of us, it not only had not stopped these outrageous and dangerous shenanigans to happen, it either closed its eyes to them or were near complicit in the matter. What is said? “Money talks and GE bullshit walks” Pardon my French but you can probably tell I’m not a happy fellow when it comes to what’s added to our food without our knowledge and I believe I am not the only one. The good thing is that there are more and more regular folks like us knowing about it and not putting up with it anymore. Will you?

The Great News

In California, there is a groundswell of support for labeling GM (genetically modified) foods. The California Right to Know (http://carighttoknow.org/) campaign to be voted on in November has raised about a million signatures so far. Can you believe it? Almost one million signatures in about 10 weeks. The people of America are voicing their frustration at large corporations and our own government denying our right to know and trying to silence us.

Latest update: we lost this battle but we will win this war eventually. Please come join our fight.

The Not-So-Great News

Although the Organic Consumers Association and many other grass root organizations are raising funds and awareness to support this ballot, it is going to be tough fight. We are facing food corporations with deep pockets and powerful allies. Since our own government is dragging its feet on the matter, the fight is for us to take.

Monsanto has already threatened to sue Vermont and Connecticut for trying to place a similar ballot up for vote. Unfortunately, these states’ governors backed down because they do not have the funds to defend these challenges in court. So, it looks like the fight is left for us to pick up. Are you ready?

It is Time to Fight for our Food and Health

How much longer are we going to allow large food conglomerates to poison us and our children? You know I have been an advocate for eating fresh, healthy and local food as much as possible. I know my voice may not be much in itself, but all of us joining together can make a difference in our future. This fight is not political. No matter where you stand in your political beliefs, this is OUR health and that of OUR children’s we are fighting for. In a National Poll done in March 2012 by the Mellman Group, over 90% of Americans said they favor labeling for genetically engineered foods—an unusually high number in today’s increasingly polarized political climate. Isn’t it worth the effort to join in to defeat these corporations?  If you want to help financially or otherwise, please check out the Organic Consumers Association’s “Millions Against Monsanto” fight at: http://www.organicconsumers.org/monsanto/.

All We Want is the Truth

After all, we are not asking for much. Only for the truth on clearly spelled out food labels. Did you know that more than 80% of our processed food already contains genetically engineered food? Of course not! It’s nowhere to be seen on the label. By now, you are aware enough to pay attention to the fat and sugar content in your food. Where do you find that information? On the label, of course! Have you ever read how much GM food is in that package of cookies or cereals you are feeding your children? Nope, because it’s not there. We need to ask for that to change. NO. We need to demand the truth from these food manufacturers. That’s why you need to join The Right to Know California initiative and, if you can, pitch in a little something to help them fight the big boys.

What Can You Do to Avoid GM Foods?

Until that ballot is passed into a California law and hopefully, later, throughout the whole country, here are a few suggestions to help you find non-GMO foods:

1. Shop Locally.

Go visit your local farmers’ markets. Get to know the farmers in your region. If you want to make sure, ask them if you can visit their farm and ask them to see their seed bags. Once you are convinced, buy fresh, locally grown food from them. Please be aware that most small farmers cannot afford to pay all the fees and jump through the hoops to be Certified Organic. That does not mean their food is not clean from GMOs. It only means they don’t have the money to get certified. Otherwise, ask your network of friends for tips on where to buy. Once you are comfortable with the quality of your farmers’ food, buy directly from them through CSAs or from the market. It will be cheaper that way.

2. Choose Organic.

Although typically more expensive (but not always when in season), buying a food with the FDA Certified Organic label is a guarantee that your food does not contain GMO. To be certified organic, a food product must not contain any genetically engineered food. This information is also valid for products labeled “made with organic ingredients”. Even if that product is not 100% organic, it must be 100% GMO-free in order to meet organic standards.

3. Look for “non-GMO” Labels.

As usual, when companies’ sense the wind of change is turning, they make a point in differentiating their product from other GMO-laced foods. So, look for products that brag in large letters on their package: “GMO-free”. Some will limit their claim to only the high-risk ingredients listed below, such as” Made with Non-GMO corn”. Even though there is no guaranty they are telling you the truth, you can do a little research on the internet to confirm their claim.

4. Stay away from products likely to contain high-risk ingredients.

If you do not have access to a health store or a well-stocked grocery store offering organic products, you can still avoid GMO products by not buying any processed food that may contain the following high-risk ingredients:

– Artificial Sweeteners: Although they are not considered GMO foods, because they are artificial sweeteners created in a lab, not from nature’s lab, avoid them at all costs: aspartame (NutraSweet™ and Equal ™). Aspartame is created in part by GM microorganisms; sucralose (Splenda); neotame (made by the same folks that brought you NutraSweet™); acesulfame potassium or Acesulfame K, and last but not least, saccharin (made from coal tar). If you must use a sugar substitute, please use Stevia, a plant-based natural sweetener.

– Canola: canola oil (also known as rapeseed oil). Naturally, this plant is poisonous to humans. It had to be genetically modified to make it edible. No matter what the ads tell you this product is not healthy for you. Use extra virgin olive oil or virgin coconut oil.

– Corn: fresh corn or corn products, such as corn flour, corn meal, corn starch, corn oil, corn gluten, and corn syrup; sweeteners like fructose, dextrose, and sucrose.

– Cotton: cottonseed oil. 93% of American crop contains a Bt protein gene (Bacillus thuringiensis, a bacterium which forms Bt toxins, used as insecticides) added / transferred into the cotton plant genome. Use extra virgin olive oil or virgin coconut oil.

– Margarine: it almost always contains GM oil (either soy, corn, cottonseed, or canola). Use extra virgin olive oil or virgin coconut oil.

– Meat, eggs, and dairy products: Do not eat products from animals fed with GM-feed (mostly corn and soy) and dairy products containing the genetically engineered growth hormone rBGH/rBST.

– Papayas: Unfortunately, about half of the Hawaiian papaya crop is now GM.

– Soy: edamame (green soy beans), soy lecithin, soy protein, soy flour, soy isoflavones; vegetable oil and vegetable protein; tofu, tamari, tempeh, and all non-organic alternative meat and dairy products.

– Sugar: GM sugar beets were recently approved for planting by the FDA (thank you FDA for protecting our health). To avoid GM sugar, buy organic bulk raw sugar and products sweetened with 100% cane sugar (it’s not genetically engineered yet) and evaporated cane juice. You can also use organic agave nectar or local honey.

– Vegetables: At this time, only a small number of zucchini, sweet corn, and yellow crookneck squash are GM.

5. Shop with a non-GMO shopping guide.

Different organizations are offering a way to help you shop for healthy food. Here are a few I could find:

= The Non-GMO Project has an online directory at: http://www.nongmoproject.org/take-action/search-participating-products/

= The Institute for Responsible Technology offers their Non-GMO Shopping Guide as a PDF download, or in a handy pocket version at: http://nongmoshoppingguide.com/

= The Center for Food Safety offers their True Food Shopper’s Guide on PDF form at: http://truefoodnow.files.wordpress.com/2011/02/cfs-shoppers-guide.pdf or IPhone and Android apps at: http://itunes.apple.com/app/true-food/id379459607?mt=8

= Doctor Mercola also offers his own version of a GMO-free shopping list here: http://gmo.mercola.com/sites/gmo/shopping-guide.aspx

More Information on GMOs

For more information on GMOs products and its potential dangers, please see my blog at: http://www.healthychefrecipes.com/2011/health/what-is-gmo/what-is-gmo-the-skinny-on-genetically-modified-organisms/

A Votre Sante,

Chef Alain Braux

Author: Healthy French Cuisine for Less Than $10/Day on Amazon.com

Note: Based on the suggestion from Iliane Lorenz at the Horse Boy Foundation (http://www.horseboyfoundation.org/) , this is the first of a series of articles and recipes based on my book: Living Gluten and Dairy-Free with French Gourmet Food. I hope you enjoy them.

A Votre Sante . Chef Alain Braux.

What is the Autism Spectrum Disorder?

Since I started out knowing little about autism, I did some research. Please remember that this chapter is not written by a medical doctor and is offered for your information only. Besides, if you are the parent of a child with autism you already know a lot more than I do about the condition afflicting your child.

According to the Diagnostic and Statistic Manual of Mental Disorders (DSM-IV), Autism Spectrum Disorder or ASD, is a developmental behavioral disorder characterized by socialization and communication impairment. It is also described as stereotypical and restricted patterns in behaviors, interests and activities. Typically, children suffering from ASD present hypersensitivity or hyposensitivity to sensory stimulus. They might display intense reactions to loud sounds, bright lights, unwelcome touch, unknown tastes and smells. They have a hard time integrating with other kids in social situations, changes in their daily routine and adjusting to new things or environments. They also tend to repeat the same behavior and thought processes over and over. They may develop fixations on certain objects or people.

Again, according to the DSM-IV, there are five levels in the autism spectrum. At the higher levels of ability to function in a “normal” environment is Asperger syndrome. Then there is Rett’s disorder, pervasive developmental disorder and childhood disintegrative disorder. On the lowest end of the functioning level (some might argue with that classification) is classic autism, also called Kanner’s autism.

For reasons not yet fully understood, for the past few years the rate of ASD has increased alarmingly in children all over the world. In the U.S., about 1 in 500 children were diagnosed with autism in 1995. In 2000 that rate went up to one in 250. According to the Center of Disease Control and Prevention (CDC), the latest survey shows that about one in 120 children are afflicted with autism.

What is it about Gluten and Casein that Makes Some Children Sick and Not Others?

Although this scientific answer is not absolute, it is believed by some researchers that “leaky gut syndrome” is the cause of your child’s misery. According to Dr. Karl Reichelt, M. D., director of clinical chemistry at the Department of Pediatric Research at Riskhospitalet in Oslo, Norway, many children with ASD suffer from a leaky gut where the damaged villi lining the child’s small intestine allows incompletely digested proteins (also called peptides) like gliadin and casein to pass through the intestinal wall into the bloodstream. He noticed that to these affected children, these proteins turn into opioid peptides called gliadomorphin and casomorphin. After passing through the leaky gut, these opioid peptides move through the bloodstream and into the brain where they attach themselves to opiate receptors, creating an assortment of sometimes extreme sensory reactions and behaviors, similar to how a normal person might behave under the influence of opiate drugs. Remove these peptides from your child’s diet and there will be a good chance that his behavior will improve. Please know that this GFCF diet does not work for all children. Some parents still report some form of Pervasive Developmental Disorder (PDD) and other possible social difficulties. But in many cases, this diet is effective and deserves to be looked at. After being on this diet for a while, many of these children would not be diagnosed with ASD, according to the DSM IV criteria. So, talk to your local DAN! (Defeat Autism Now!) doctor and ask him/her for help with this diet.

I first found information on the gluten/casein free diet when my oldest son was six. He was not diagnosed with autism until age seven, but my husband and I knew well before the professionals did. Not only did we suspect autism, but also our son had suffered horrible gastrointestinal issues since around the age of two. We decided to consult an environmental allergist the summer he was diagnosed with autism, who suggested we give the gluten/casein free diet a trial for two weeks. If we did not see results then we could say that we tried and move on, but if behaviors, skin issues, or the gastrointestinal issues changed for the better, even if only slightly, we could keep going. I remember making the phone call back to the Environmental Allergist after two weeks to let him know that GFCF would be the life path for us after all. Within that two week trial period our son quit chewing on nonfood items, he was calmer, and had stopped interrupting people when they spoke. Family and friends that had no idea we were trying something new were asking us what we had changed in his life because even they saw results.

In the beginning the GFCF diet was not easy. Having a dairy allergy since birth, I was fully aware what products contained dairy and how to read ingredient labels for casein. Gluten on the other hand was much more difficult. Outside of wheat I had no idea what other grains contained it, and which ones were still safe for us to consume. The recipes I found for gluten free baked goods had a number of ingredients I had never heard of before, like xanthan gum, guar gum, teff, and millet. It was discouraging at first, but then it dawned on me that this probably was going to be permanent. That because of my son’s severe gastrointestinal issues and autism he would probably need to be gluten/casein free for a very long time, potentially forever. I set out to purchase some gluten free cookbooks, made a long trip to Whole Foods, and joined online parenting groups for autism and diet. I started baking muffins, cookies, and cakes that my son fully enjoyed. As my baking trials succeeded, I gained more confidence in being able to feed my son nutritional meals and snacks that stayed within the gluten/casein free diet.

It has been five years now since that appointment with the Allergist. In the last five years we have seen so many gains in our son’s health and behavior. Thanks to dietary intervention he no longer has rage episodes, chews on nonfood items, or has behavior issues at school. I have seen so many improvements in his health that it has inspired me to go back to college to work on a bachelor’s degree in holistic nutrition so I can share my experiences with other families. This diet can change your life! Is it difficult? In the beginning, yes. Is it worth the time and effort? Absolutely!

Kecia J – Austin, TX

Pain Sans Gluten a la Farine de  Sarasin. Gluten-Free Buckwheat Bread

This is a heavy but tasty bread. It will last you a long time. 

Yield: One 2 lb, 4-oz loaf

Oven Temp: 425F

This recipe is GFCF

INGREDIENTS

– 8 oz Water, warm
– 7 oz Soy or Almond milk, warm
– 1 Tbsp Agave nectar
– 2 tsp Instant dry yeast
– 3 oz Eggs (about one and a half)
– 8 oz Buckwheat flour
– 6 oz Brown rice flour
– 1 tsp Sea salt
– 1.5 tsp Xanthan gum

PROCEDURE

1. Place a measuring cup on top of the scale. Zero it out. Weigh and mix together water, soy milk, agave nectar, and yeast. Cover and let sit in a warm place for about 15 minutes until the mix foams. Add the beaten eggs. Mix in.
2. Place your mixer’s bow on the scale. Zero it out. Weigh the buckwheat, rice flour, salt and xanthan gum.
3. Fit the mixer with the whisk attachment. Start the mixer at low speed.
4. While running, pour the liquids into the flours. The batter should be soft.
5. Pour into a paper or aluminum-lined 9 x 4 x 4 loaf pan. It should be halfway full.
6. Cover with a clean towel. Place in a warm place. Let the dough rise for about an hour until it rises 50 percent more.
7. Meanwhile preheat your oven at 425F.
8. Bake the bread for about 35 to 40 minutes until it sounds hollow. Let cool for a few minutes.Take out of the pan and place on a grid to dry.

Chef Alain Braux

From: Living Gluten and Dairy-Free on Amazon.com

More to come…

Disclaimer: This book has been written as an educational tool only. It is not a substitute for the informed medical recommendations of your personal physician or other qualified healthcare provider.

Why Do Some Kids Develop Leaky Gut Syndrome?

First, you need to know that I am a strong believer in breastfeeding for infants. Through their mother’s milk, these babies receive a good helping of natural antibodies (IgA, Ig G and IgM – do they sound familiar to you?) through their mother’s colostrum. They help create an adaptive immune system for the child. The most important bioactive components in colostrum are growth factors and antimicrobial factors. This is what protects the baby from day one. Assorted studies agree that breastfeeding helps protect babies from middle ear infections, infant diarrhea, upper respiratory tract infections and urinary tract infections. In children at risk of developing food allergies according to their family history, breastfeeding has been observed to limit infant food allergies, asthma and atopic dermatitis, a form of eczema. Long-term benefits have shown an improved IQ level and better protection against intestinal infections. Finally, a 2005 study concluded that introducing gluten while breast-feeding reduced the risk of celiac disease. Wow! Do you really believe that your baby would get the same benefits from a baby formula? Actually some formulas could foster the development of early childhood allergies to cow’s milk, soy and other mother’s milk substitutes.

They also receive a good amount of friendly probiotics to help keep their digesting systems strong and healthy. A mother’s breast milk contains both healthy bacteria and medium-chain fatty acids, both of which are known disease fighters. According to S. K. Dash, Ph. D., a recognized authority on probiotics, these friendly bacteria are our first line of immune defense.

In a healthy breastfed child, they colonize the intestinal tract, making it difficult for unhealthy bacteria, fungus and other potential health threats to thrive and grow.

What About Medium-Chain Fatty Acids?

Medium-chain fatty acids are known to be antibacterial, antiviral, antifungal and typically detoxifying. At the same time as the child’s immune system is developing, the medium-chain fatty acids in breast milk effectively protect the child from potential pathogens. If you will, these medium-chain fatty acids protect babies until their own immune systems are strong enough to take over.

The final benefit of breastfeeding in my opinion, besides the fact that it’s the cheapest natural food delivery in the world, is that it prevents the child from being fed industrialized baby “food” loaded with sugars, creating potential future addictions, possibly genetically engineered ingredients and all sorts of artificial preservatives and colors, known brain excitotoxins.

Common Sense Deduction? Or Not? You Decide.

So here comes what seems to be a common sense progression: breastfeeding strengthens the baby’s immune system by providing friendly bacteria as well as many other beneficial elements; a strong immune system prevents infections (by the way, eliminating processed dairy products in your child’s diet leads to a much lower incidence of ear infections); a lack of infections prevents the potential overuse of antibiotics possibly leading to leaky gut syndrome which could further lead to some of the gliadin and casein allergy symptoms we see in some autistic children. So, in a very simplistic way: breastfeeding could help prevent some forms of autism. I know, it can be a lot more complex than that, and I defer to higher authorities to debate this point. This is only my humble deduction from the point of view of a nutritherapist.

Should We Use Antibiotics with Infants or Small Children?

Yes we should, but only when it’s really necessary, and in the proper amount for a small child. It should also not be used as a kill-all solution for every ailment that strikes a child, most of which are not bacterial in nature. Most allopathic pediatricians have fallen into the bad habit of prescribing antibiotics at the drop of a hat. To make things worse, they do not educate the parents on the benefits of recolonizing the child’s gut with friendly bacteria. You see, as good as antibiotics are at killing dangerous bacteria, they are also good at killing our friendly bacteria. We should be good to our children and ourselves and get into the habit of taking friendly probiotics after a course of antibiotics in order to help our tiny friends repopulate our intestines and protect our health. The easiest way is to feed them with unsweetened organic, unpasteurized and live soy or coconut yogurt or kefir (please note that because of their most likely damaged digestive system a lot of autistic children are also allergic to soy). The “unsweetened” part is important because, once your friendly bacteria have been destroyed, the not-so-friendly Candida yeast will find a way to invade, creating additional problems such as systemic candidiasis, which could lead to the leaky gut syndrome we talked about earlier.

More to come… part 3

Chef Braux’s Recipe

Petit Déjeuner A Votre Santé. A Votre Santé Healthy Home-made Breakfast Cereal

This recipe is one I created for myself, based on the work of Dr. Budwig of Germany. It is low in sugar, full of soluble fiber and beneficial omega-3 fatty acids. The soy or coconut yogurt will provide live probiotics as well.

Servings: about 30

Prep Time: 10 min.

Finishing Time: 20 min.

INGREDIENTS

To Start:

– 1 bag of GF Rolled Oats (Bob’s Red Mill for example)

Or

– Maple Glazed Buckwheat Flakes (Nature’s Path)

Add:

– 1 cup sliced raw Almonds

– 1 cup raw Walnut or Pecan pieces

– 1 cup raw Sunflower seeds

– 1 cup raw Pumpkin seeds

– 2 cups Raisins or Currants or dried Blueberries

– 1 cup candied Ginger

Just before eating, add:

– 2 tsp Flax seeds (ground) or Chia seeds (whole)

– 2 oz Soy, Almond, Coconut, Hazelnut, or Rice milk (your choice)

– 1 Tbsp unsweetened Soy or Coconut Yogurt

– 1 Tbsp Fish or Cod Liver oil (preferably fruit flavored) or Flaxseed oil

PROCEDURE

1. In a large bowl, mix the cereals with the fruits and nuts.

2. Place in a glass or metal storage container with a tight lid.

3. When ready to use, measure ½ cup into a bowl.

4. Add the ground flax seeds or whole chia seeds (good for omega-3 fatty acids and good fiber for digestion).

5. Pour 1 to 2 ounces of alternative milk of your choice.

6. Add 1 heaping Tbsp of alternative yogurt.

7. Top it off with 1 Tbsp of fruit-flavored Fish or Cod Liver oil, or Flaxseed oil.

8. Mix well. Let it sit for 10 minutes to let the cereal absorb the liquids.

Chef’s tip: In Winter, I let my breakfast warm up at 200F in my toaster oven for another 10 minutes while I get ready for work. Another way to do it hot is to boil your milk and add to your cereal mix, stir, and then add the additional ingredients.

Chef Alain Braux

From: Living Gluten and Dairy-Free on Amazon.com

Disclaimer: This article has been written as an educational tool only. It is not a substitute for the informed medical recommendations of your personal physician or other qualified healthcare provider.

 

What about the Effects of Vaccination on Susceptible Children?

The parents said it before the scientists. The mothers of autistic children I know are convinced of the link between their children’s health and behavioral changes and vaccination. See their stories included in this chapter. Another well known source of this conviction is Jaquelyn McCandless, M. D., grandmother of Chelsey, a sweet autistic child. She is the author of a clear yet poignant book based on her experiences both as a doctor and with her granddaughter, “Children with Starving Brains. A Medical Treatment Guide for Autism Spectrum Disorder”. If you haven’t already read her book, I highly recommend it for its medical and scientific approach to a very emotional subject. It will give you all the scientific explanations you need that I am not qualified to talk about.

She and other DAN! doctors believe that “Early (even in utero or neonatally) injury to the immune systems of these children by toxins or pathogens starts a series of bio-chemical events that culminate eventually in neurocognitive deficits and behavioral challenges. Though there may be a genetic vulnerability in many autism spectrum children, increasing evidence suggest that a toxic mercury-based preservative long used in vaccinations may have been the “trigger” for a susceptible subset of children, particularly since 1991 when Hepatitis B vaccinations were mandated for every newborn. I join many autism experts and parents who believe that the current epidemic of regressive autism began with that mandate. Statistics show a progressive rise in incidence beginning in 1998 when the MMR vaccination was mandated (although does not contain any mercury itself). However, the incredibly steep rise in incidence started in 1991, coinciding with the requirement for newborns to receive the HepB vaccination, often within hours of birth. We believe that early injury by toxins — likely preceded by genetic predisposition and augmented by allergies, illnesses, and repeated antibiotic use — are among the factors that can initiate a cascade of problems starting with a weakened immune system and inflamed intestinal tract. A weakened immune system opens the door to bacterial and viral infections, overuse of antibiotics, intestinal yeast overgrowth, gut inflammation, and impaired nutritional status. The frequently called “leaky gut” syndrome and its various effects enable toxins to spread throughout the body including the brain. Furthermore, in a transiently or chronically vulnerable child, immunizations with live viruses such as the MMR pose another challenge. In this complex scenario of possibilities, vaccine-associated mercury, viruses and other toxins, as well as the child’s own overactive immune components (autoimmunity) can attack neurons and thereby interfere with synaptic development and nerve signaling. With much variation from child to child, these factors can combine to create brain malnutrition and the cognitive impairment characteristic of ASD children.”

There you have it. In this increasingly polluted world, what a mother has been exposed to can be transmitted to her child through her umbilical cord and make that child sensitive to the additional chemical aggression of early childhood vaccination. As I mentioned earlier, whether a child is breastfed or not, his/her immune system is not fully developed for another few months. If it has been affected by a possible transmission of toxins from the mother, this baby’s immune system is not strong enough to accept and fight off the live viruses given in early vaccination. It is now widely believed that ethylmercury (in the form of thimerosal) – which was used as a preservative until 2001 in multiple doses of vaccines mandated for newborns – is the cause of the drastic changes seen in susceptible children between their before and after vaccination days. Please be aware that thimerosal is still used today in some vaccines, especially the flu vaccine. Although the flu vaccine is not mandated, it is still strongly recommended by most pediatricians. You can find more information regarding this issue at www.cdc.gov as well as the National Vaccine Information Center website at www.nvic.org.

Another potential source of mercury from thimerosal is a fairly common pharmaceutical prenatal drug called RhoGAM (or other brand names). It is given to mothers with Rh-negative blood to prevent hemolytic disease of their newborn. Not all of them contain thimerosal, but enough do to be cautious. If you are Rh-negative, please ask your doctor to make sure that the drug they prescribe does not contain thimerosal. Some baby eye and ear drops may also contain thimerosal as a preservative.

On his birth day an infant with an immature immune system and liver is subjected to a mercury-containing Hepatitis B vaccine. As of today, this child will be given as many as 21 immunizations in the first 15 months of his/her life. Think about this a little bit. Does it make any sense? While there has not been a definitive link established between HepB vaccination and autism, empirical evidence supports this conclusion. Please do not misunderstand; every parent must make his or her own decision. I am not saying “do not vaccinate your child”, I’m saying “listen to other parents, do your own research and make your choices regarding when to vaccinate based on the evidence, not just because the government says so”. I highly recommend Dr. McCandless’ book as a very well researched expose on the subject.
It is highly possible that these combinations of multiple factors lead to ASD. Some scientists will refute that assertion, but plenty of parents and supportive doctors already have noticed these changes in the health and behavior of their children. As far as I’m concerned my money is on the parents living this situation day in, day out.

More to come… part 4.

 

Chef Braux’s Recipe

Gâteau a la Noix de Coco and aux Canneberges.

Coconut Cranberry Walnut Bread

Yield: One (9x5x5”) loaf

Oven Temp: 350F

This recipe is GFCF

INGREDIENTS

– 1 lb Eggs (about 8)

– 4 oz Coconut oil, melted

– 4 oz Coconut or Soy or Almond milk

– 4 oz Turbinado sugar

– 1 tsp Vanilla extract

– ½ tsp Sea salt

– 3 oz Coconut flour

– 1 tsp Baking powder

– 4 oz Dried cranberries

– 2 oz Walnut pieces

PROCEDURE

1. Preheat oven at 350F.

2. In a large measuring cup, weigh and blend together eggs, oil, coconut milk, sugar, vanilla and salt.

3. In your mixer’s bowl, weigh and combine coconut flour with baking powder.

4. Start your mixer at low speed with the whisk attachment. Mix liquids into dry ingredients to form a soft batter. Increased the speed to medium and whip until there are no lumps.

5. Fold in cranberries and nuts with a rubber spatula.

6. Grease your loaf pan with coconut butter or line with aluminum foil. Pour the batter into the loaf pan.

7. Bake at 350F for about 50-60 minutes until a small knife’s blade comes out clean. Remove from pan and cool on rack.

Chef Alain Braux

From: Living Gluten and Dairy-Free on Amazon.com

Disclaimer: This article has been written as an educational tool only. It is not a substitute for the informed medical recommendations of your personal physician or other qualified healthcare provider.

 

 

Other Possible Sources of Mercury

We cannot honestly discount other sources of mercury. One well-known source is fish, especially larger fish, such as long-lived tuna, swordfish, king mackerel, shark and tilefish, because they are at the top of the food chain. They tend to absorb more mercury because they live longer and feed on smaller fish. The U. S. FDA standards consider fish safe if it contains less than 1 ppm (part per million) of methyl mercury. Canada’s standard is less than 0.5 ppm. Safer fish to eat are line-caught salmon, flounder, sole, sardines, shrimp, scallops (except from Mid-Atlantic), and oysters. I would recommend that women of childbearing age, pregnant or lactating, avoid eating fish more than once a week.

Another source of leaching mercury is dental fillings. If you need dental work done, please make sure that no mercury-containing silver fillings are used. If you need to have them taken out for the safety of your coming child, do it at least 6 months before pregnancy to avoid the possibility that the leaching mercury will affect your unborn child. Heavy metal toxicity is suspected to be one the major sources of DNA susceptibility to autism in recent years.

Before 1991 mercury was used as an anti-fungal in paint. Due to demonstrated toxicity, it was taken off the market. Unfortunately, a lot of older houses were painted with this toxic material. As in lead toxicity, children may ingest these poisons through accidental ingestion. Before you buy an older house, you may want it properly inspected for this potential danger.

When Sander was born, he was almost nine pounds, happy, healthy, and amazingly strong. By the time he was two months old he was almost sleeping through the night — miraculous after our first one!

I talked to the doctor about vaccinations. I was worried because allergies run in our family and I wanted to delay some of the shots. Fine, the pediatrician said. He has to have at least the DTaP — Diphtheria, Pertussis and Tetanus.

So I got the shot and left.

The child didn’t sleep again for two years. Neither did I.

Within a couple of hours, I knew I’d made a huge mistake.

Huge.

Sander started screaming, and didn’t stop. Cried that entire night, and the next day, and the next. Started arching his head back like he was in pain, spitting out milk. Had weird, hard, rabbit poop, or black tar, or no poop at all. In the next three weeks, I was at the doctor’s office five times.

I got:

“He’s teething. He has an ear infection. Maybe it’s colic. He’s fine. You need to stop worrying. And no, there’s no way it could be connected to the vaccine. Besides, that was a week ago!”

So.

I had a baby who was a sobbing, miserable mess, and he was obviously in pain. The doctors honestly didn’t have a clue, and they didn’t listen to me. I absolutely KNEW, from that day forward, that something was WRONG.

I went to a lactation consultant. “Maybe you’re making too much milk.”

Tried another one. “Maybe he has digestion issues.”

Finally I went to an “alternative” doctor who gave me all sorts of weird herbs and supplements to take, since I was still nursing Sander. I took them, and within about three hours (warning: poop talk ahead) he had a diaper full of the nastiest, smelliest slime and black goop that you’ve ever seen. It looked like his guts just slid out of him. And within twenty minutes of that, he stopped crying for the first time in three weeks. And he went to sleep.

Well, that was that, I thought. Done. He had a bad reaction to the vaccine, the alternative doctor fixed me up, and the baby was going to be all right.

Except he wasn’t.

He stopped crying, but he wasn’t happy. Ever. He was as serious and miserable a little guy as you could ever imagine. Hit every milestone early, and I kid you not, walked at ten months. By one year old, he was climbing the tallest slide in the playground and going down headfirst.

He had a constant need for stimulation, and had to be entertained at all times.

He learned sign language, but no words. And he was never, ever, ever happy.

He didn’t sleep at night, took tiny naps during the day, and followed me around fussing the rest of the time. He didn’t like TV, except for sign language videos. Just liked to follow me around and fuss at me.

It was a high-pitched, awful, whining, moaning sound, like, “Unhhhhh, unhhhh,” over and over again. But no words. No pointing. And it didn’t get better.

Sander couldn’t ride in the car without screaming. Hours and hours and hours of screaming, every time we left the house. His older brother was beginning to be traumatized!

I kept saying that something was wrong with him, but everyone said he would be fine.

I was convinced that there was something very wrong, and I was going to love it out of him. Whatever it was, I’d fix it.

But soon Sander was 18 months old, and then 20, and there were still no words.

And he wouldn’t read books with me.

Or sit with me, even for a minute. He’d climb to the top of the swing set, and he’d run all over the yard, and he’d stay up all night. He had maybe ten words at 18 months, and they were strange ones. “Oof,” for dog. “Ack,” for cat. “Eh-eh,” for shoes. Consistent, so they were words, but not real ones.

And he didn’t play with trains, or with the cat. He didn’t really play with anything. He responded to us, and hugged me, and let us carry him, so I knew he wasn’t autistic (insert diabolical “Bwah-ha-ha,” here….) but something was very wrong.

He wasn’t, by any stretch, normal.

Our bedtime routine was to run Sander as ragged as we could. Play all day long, hard. Feed him. Then put him in the sling and then rock him. Back and forth, up and down, back and forth, for about a half an hour, while he screamed the entire time. Sometimes the screaming would stop for a while. If the sling didn’t work, after an hour or so, Mark would go for a walk with Sander on his shoulders. He’d leave the house, quietly, and give us all strict instructions.

Then he’d walk for a good twenty minutes, sometimes thirty, while Sander finally fell asleep sitting up, leaning on Mark’s head. When Mark got home, he’d ring the doorbell. The entire house had to be silent and dark, and Mark would sneak in and put Sander down on our bed and sneak away.

If he slept for an hour, we were lucky.

Sometimes Mark went for walks at 2 or 3 a.m.

You couldn’t do car rides, because he’d scream. You couldn’t lie down with him in bed, because he’d scream and run away and act like you were killing him.

There was something very wrong.

I did lots of research. I knew he wasn’t autistic (insert another diabolical “Bwah-ha-ha,” here….) but I thought maybe I’d give the gluten-free, dairy-free diet a try anyway. Maybe his guts hurt.

This is what I wrote to a friend 48 hours later:

“We started Sander out GFCF on Monday night.

We were getting very worried — the speech therapist on Monday had said that he wouldn’t do any motions to “The Wheels on the Bus” (whatever! Didn’t she have better things to worry about?) and that she was very concerned that he wouldn’t imitate any animal sounds. And he was still screaming to sleep every night, and waking up three to five times a night to nurse, and was just basically unpredictable: Some days he’s great, other days he’s a nightmare the whole day. So we started the diet Monday night. Last night he said “bat” and “bug” for the first time.

This morning he started doing the motions for “Wheels on the Bus” and humming so I would sing for him. Then he started woofing and quacking and baa-ing while pretending to be each animal.

He slept last night until 4 am, which is a record for him, and only got up twice (I’ll take what I can get!) and went to sleep tonight for the second time in a row without any screaming.

He’s cheerful, funny, playful and fun. He’s happy and easy-going and hasn’t thrown anything at me at all today. I’m not sure that I’m hoping that it’s the diet, which might mean a lifetime of restrictions for him, but I sort of am, too, because that means that it’s an easy fix. A lot easier than some of the scary stuff that’s been floating around in my head.

So keep your fingers crossed. I’m going to be very sad if it’s just a fluke, so I’m refusing to get my hopes up too much.”

So, that was it. The beginning.

And now, Sander is almost six. He’s happy, healthy and “normal,” whatever that means. He loves Greek mythology and animals and wants to be a vet and work at Sea World.

His favorite animal is the platypus, “Because they make their own rules.”

If he stays gluten-free, all is well. If he gets any gluten or dairy, behavior starts to break down. It doesn’t revert completely, but enough that we’re pretty careful.

This diet does work for some people, some of the time.

I don’t think it works for everyone.

But it’s free.

It’s harmless if it doesn’t work.

And when it does work, it’s nothing short of miraculous.

Autism is treatable.

Kids do recover.

And mine is one of the lucky ones who got better.

Meagan M – Austin, TX

 

More to come… part 5

Chef Braux’s Recipe

Crêpes aux Courgettes. Zucchini Appetizer Crêpes

This recipe comes from my sister Isabelle in Nice, France. I hope you enjoy them as much as I did when I was last in Nice.

Servings : 4-6

Yield : about 12 crepes depending on the size

Prep Time:  20 min.

Cooking Time: 20 min.

This recipe is GFCF

INGREDIENTS

– 10 oz Soy or Rice milk

– 1 Tbsp Pastis (optional)

– 6 oz Eggs (3)

– ½ tsp Sea salt

– 4 oz Brown rice flour

– 1 oz Garbanzo bean flour

– 4 medium Zucchinis

– 2 Tbsp Olive oil

– 4 Parsley sprigs, chopped

– 1 pinch Sea salt

– 1 pinch Black pepper, ground

PROCEDURE

1. Prepare the crepe batter: in a blender bowl, weigh the soy or rice milk, Pastis (Anis-flavored liquor served before lunch in the Provence-Cote d’Azur region. Optional), eggs, and salt. Whirl a little at low speed to break up the eggs. Add the rice and garbanzo flour, and blend first at low speed then high until all ingredients are well blended. Pour into a large ceramic bowl. Cover and let rest for at least 30 minutes.

2. Meanwhile, prepare your zucchinis. Wash them. Cut both ends off. Cut in quarters lengthwise, and then slice thinly.

3. Heat the olive oil in a frying pan. Add the sliced zucchini; add salt and pepper and sauté until tender. Take off the heat. Sprinkle with the chopped parsley and toss together. Let cool.

4. When everything has had a good “sieste” (nap), adjust the batter consistency if needed. Add more milk if you need to thin it down; it should be similar to a very thin pancake batter. Add the cooked zucchinis and mix carefully.

5. Heat more olive oil in a clean frying pan at medium heat. Pour about 2 ounces of batter into the pan, swirl to cover the bottom of the pan, and cook until golden at the bottom. Flip over and finish cooking. Place on a heated plate. Sprinkle with a little more chopped parsley and dip into plain soy or coconut yogurt.

Chef’s Tips: Feel free to drink a nice “aperitif” of Pastis with this appetizer. Tastes just like Nice because Nice is nice.

Chef Alain Braux

From: Living Gluten and Dairy-Free on Amazon.com

Disclaimer: This article has been written as an educational tool only. It is not a substitute for the informed medical recommendations of your personal physician or other qualified healthcare provider.

 

Why You Should Try the GFCF Diet with Your Child

Casein, which is found in milk and dairy products, is broken down by our digestive system into a peptide called casomorphin. As the name suggests, this peptide has morphine-like properties. In wheat and other grains containing gluten, a similar peptide called gluteomorphin is created. Both of these peptides have been shown by some researchers to affect your child the same way an illegal opium drug would affect a healthy person. To parents observing their children closely, their child appears withdrawn and “spacey” and they don’t have the same reaction to pain that we would have. So it seems to make sense to put your child on a diet that does not contain these proteins. Some parents have told me that, because of their condition, their child will tend to eat very limited types of foods and will get very emotional when these foods are removed. It is also very difficult to introduce new foods into their diet. They will not touch any new foods. I can only suggest you give it a try like some other parents have, and see if it does improve your child’s behavior. If you take your kid(s) off dairy it is a good idea to place them on calcium/magnesium regimen to replace the minerals in dairy. Please ask your doctor or nutritionist.

Casein tends to kill pain. Removing casein may allow your child to feel what we consider “normal” pain (burn, cut, bump). They may now experience pain from previously undetected maladies such as constipation, gastrointestinal inflammation and lesions, or dental cavities, and they will let you know by complaining or crying. Up to 50% of children on the autistic spectrum are known to have gastrointestinal inflammation.

I will not pretend this will be easy. Most DAN! doctors suggest you try this diet for at least 6 months to see some conclusive results. Sometimes, the child will improve rapidly. Sometimes it will take more time. As the parent you know your child best and can tell what works and what does not for him/her. Also know that this new diet will possibly be a daily fight until your child gets better. He or she will most likely experience withdrawal symptoms before they get better. As I mentioned before, children with autism tend to eat a very limited diet filled with their favorite drugs of choice: gluten and dairy. They will resist this change with all their pained soul. They may refuse to eat for a day or two, but try not to worry too much; they will not starve. They will eventually start to eat what is on their plate. Meanwhile, they should drink a lot of water. You may want to give up when you see your child’s pain, but if you can find the strength, please hang in there as best as you can. If it works it will be well worth the trouble. I’d also like you to know that this GFCF diet does not work for all autistic children, but I’ve seen enough positive results to recommend it. Good luck!

My son, William, was first diagnosed with autism at 18 months; of course, I had my suspicions before then.  William had all the classical signs of autism:  no eye contact, no verbal utterances, no appropriate play with toys, an affinity for spinning objects and restless sleep patterns, in which he would awake screaming and writhing his body. 

Upon learning of William’s condition, I began on my quest to heal my son.  I researched the internet, read books, spoke to other parents of autistic children, and counseled with medical professionals.  The casein and gluten free diet came up over and over again.  Most professionals in the medical field denied the positive benefits of such a diet, claiming that there is no scientific evidence to support it.  Parents, however, had different stories to tell: after removing casein and gluten from their autistic child’s diets, many of the autistic symptoms were relieved. I was desperate, and willing to try anything; however, at that time, there were only a few foods William would eat, most of them containing both casein and gluten.  Therefore, I began by eliminating gluten from his diet.

…

More to come… part 6

 

Chef Braux’s Recipe

Soupe aux Lentilles et à la Tomate. Lentil Tomato Soup

Another soup created for Peoples Pharmacy customers.

Servings: 4-6

Prep Time: 10 min.

Cooking Time: 1 hour

This recipe is GFCF

INGREDIENTS

– 1 Tbsp Olive oil

– ½ White onion, chopped

– 2 Carrots, diced

– 1 Celery branch, diced

– 1 tsp Sea Salt

– 2 Garlic cloves, minced

– 1 tsp dried Oregano

– 1 tsp dried Basil

– 1 Bay leaf

– ½ tsp Black pepper, ground

– 2 cups dry Lentils, rinsed

– 1 can (15 ounce) crushed tomatoes

– 1 qt organic Vegetable broth

– ½ cup Baby spinach, rinsed and thinly sliced

– 1 Tbsp Apple cider vinegar

PROCEDURE

1. In a large soup pot, heat oil over medium heat.

2. Add chopped onions, carrots, and celery; cook and stir until onion is tender.

3. Stir in garlic, bay leaf, oregano, and basil; cook for another 2 minutes.

4. Add in vegetable broth, lentils, and tomatoes. Bring to a boil.

5. Reduce heat, and simmer for at least 1 hour.

6. When ready to serve stir in spinach and vinegar, and cook until it wilts. Serve.

Chef’s Tips: This is a very warming winter soup. To add a little flavor to it, I like to add a spoon of plain soy or coconut yogurt to it and stir.

Chef Alain Braux

From: Living Gluten and Dairy-Free on Amazon.com

Disclaimer: This article has been written as an educational tool only. It is not a substitute for the informed medical recommendations of your personal physician or other qualified healthcare provider.

Literally, within a week of consuming no gluten, William gave me eye contact for the first time; he responded to his name; he began babbling and gained interest in a few toys.  He had more energy and seemed more alert.  Finally, I felt some hope.  For William, he seemed to be opening up to the world around him. 

A few months into the gluten-free diet, my husband and I took William to see a gastrointestinal doctor.  She did not support the diet and tried to convince us that his improvements could have been from occupational therapy and other factors.  She encouraged us to reintroduce gluten into his diet, especially since William ate so little anyway.  We decided to heed her advice – a bit relieved because following a gluten free diet proved difficult for us at the time.

Two weeks after adding gluten back into his diet, William regressed.  He no longer babbled; he lost eye contact, and he seemed sluggish and irritable.  My husband and I were disappointed, but at the same time, we were certain that eliminating gluten had made a significant different in William’s well-being.  This time, we decided to go at it full force:  no gluten, no casein. 

Miraculously, William regained his energy, speech, eye contact, etc.  Best of all, William slept through the night for the first time.  No longer did he wake in the wee hours of the morning screaming and writhing his body.  He also had regular bowel movements (He had severe constipation before) for the first time in his life.  William still had autism, of course; however, he felt more comfortable in his body and became more aware of the world around him. 

William is now 4 ½ years old; you would not know he was autistic unless I told you.  He is mainstreamed in a typical preschool; he has a best friend and is a happy, energetic kid.  When people ask me what I think was the biggest contribution to his recovery, I tell them that it was relieving his hidden ailments, which I discovered came from his body not being able to process the proteins gluten and casein.  Certainly, there are many other contributors – like occupational and speech therapy, ABA therapy, and the floor time approach.  Yet, without the physical well-being William experienced from a casein/gluten free diet, I do not know how well these therapies would have taken.

Nicole D – Austin, TX

Suggestions from the Feingold Diet

As also suggested in the Feingold diet, there should be no artificial food dyes, artificial preservatives and sugar substitutes in your child’s diet. All of these are known excitotoxins altering and poisoning your child’s brain. To them, these artificial products have the same effect as some illegal drugs have on other people’s behavior. Please be aware of this important fact in your child’s healing diet plan. Some ASD children are also sensitive to salicylates (common aspirin derived from the bark of the willow tree) contained in an assortment of foods and fruits, especially dark-skinned berries like blackberries, blackcurrants, and blueberries and so on. Please check the Feingold Association at www.feingold.org for more information. Salicylates can also be used as a food preservative.

MSG

If you or your children are already allergic to processed gluten and dairy, known sources of GLUTamate, then you/they most likely will be highly sensitive to MSG (Monosodium Glutamate). In people already sensitive to the opioid-like gliadin and casein proteins, glutamate will affect the same brain centers and create the same psychological and asocial results. Glutamate is part of a group of toxins called excitotoxins that are known to affect all of us, but that affect Autistic patients much more severely. This warning also applies to other excitotoxins like aspartame (in sugar-free and diet foods) and L-cysteine.

A comment about some new drugs claiming to “heal” Autism: most of them simply block the effects of glutamate and not much more. I would suggest you educate yourself on the hidden sources of glutamate and remove it from your diet. I hate to say it, but that means getting off all fast food and most processed foods, even some organic ones. As I always say, become your own label detective.  If you can, eat freshly prepared food cooked at home. That is the safest way for you and your family. For more in formation on where to find MSG, check the Hidden Source of Gluten and Dairy list in Appendix C and on www.msgtruth.org and www.msgmyth.com.

Where Can You Get Help with Your Child’s Diet?

If this is the case with your child, I highly recommend you consult with a physician, dietitian or nutritionist well versed in this subject to create a specific healthy diet plan for your child. My book is here to help you get started, but is not meant to be a replacement for a personalized plan created for your child only. In Austin, I highly recommend the nutrition team at Thoughtful House. They will provide you with a clear dietary plan and recommendations on nutritional supplementation to fill possible deficiencies. In other cities, check the online DAN! directory for guidance in finding the right health professional for you and your child. Please see Appendix B.

Chef Braux’s Recipe

Salade Niçoise. Niçoise Salad

Here’s another classic from my hometown, Nice. Also called “la salade du soleil” (salad of the sun) in our region. It is loaded with fresh produce bought from the daily neighborhood open market or picked fresh from the garden. This salad will evolve with the seasons. It will be slightly different in Spring than in Summer. I will give you a modern version. Have fun and be proud of your own version. Needless to say, this is a whole meal to be enjoyed with family and friends.

Servings: 4

Prep Time: 40 min.

This recipe is GFCF

INGREDIENTS

– 1 head of fresh lettuce or your favorite garden salad

– 8 heirloom tomatoes, firm and not too ripe

– ½ lb of new small potatoes or small red potatoes

– 4 oz haricots verts or green beans (about ¾ cup)

– 2 small artichokes, peeled and sliced or 1 can artichoke hearts (optional)

– 1 colorful pepper (green, red, yellow)

– 8 oz canned tuna pieces in water

– 1 celery branch with leaves

– 2 green onions or 2 shallots

To decorate your salad:

– 6 eggs, hard-boiled

– 2 oz small black olives Niçoises (about 1/3 cup)

– 8 anchovies filets in olive oil, patted dry

Red Wine Vinaigrette:

– 8 Tbsp extra virgin olive oil

– 2 Tbsp red wine vinegar

– ½ tsp sea salt

– ¼ tsp freshly ground black pepper

PROCEDURE

1. Cut the salad leaves from the core, wash and drain properly.

2. Wash the tomatoes; cut them in 8 parts, do not slice them (it looks prettier and you won’t have tomato seeds all over the salad). Sprinkle them with sea salt and let sit in your refrigerator.

3. Hard-boil the eggs; cool and peel them and cut them in quarters.

4. Cook the potatoes until tender but not too soft. Drain, cool and set aside. Cut in halves.

5. Steam your haricots verts for 5 minutes or until al dente. Drain, cool, set aside. Cut in 2 inch pieces.

6. Peel and mince the green onions or shallots.

7. Place the anchovy fillets between two paper towels to pat them dry.

8. Wash the pepper; cut the top off; take the seeds out and slice thin.

9. Wash the celery and cut into small dice.

10. If you wish to use fresh artichokes, pull the outer leaves out and with a small knife, cut out the outer part to expose the heart. Rub with a half fresh lemon all over to keep it from darkening. Slice thin and reserve. Or drain canned artichoke hearts.

11. Using a large deep platter or salad bowl, place the salad leaves at the bottom; add a layer of tomatoes, a few potato halves, a few cut haricots verts, a few slices of artichoke (optional), a couple of slices of colorful pepper, tuna pieces, a couple of pinches of diced celery and green onion slices.

12. Repeat this operation until you run out of ingredients.

13. Prepare your vinaigrette. Dress and toss the composed salad gently.

14. Decorate the top of your salad with hard-boiled egg quarters, small black olives and anchovy fillets.

Bon Appétit!

Chef’s Tips:

If you want to prepare a luxury version of this salad, you can replace the canned tuna with fresh grilled tuna.

Other options are fresh shelled green peas or beans, add a few leaves of parsley or basil; add finely minced garlic. You can use any salad greens you like or even mixed field greens (my favorite). Have fun and be creative. Just don’t go too far out there or you will not be able to call it “Salade Niçoise” any more.

One last chapter coming soon on soy food allergies and Autism.

Chef Alain Braux

From: Living Gluten and Dairy-Free on Amazon.com

Disclaimer: This article has been written as an educational tool only. It is not a substitute for the informed medical recommendations of your personal physician or other qualified healthcare provider.