Nutritionists first suggested avoiding foods with gluten when it started to become known that they were harmful to people with Celiac disease. Indeed, medical researchers discovered that when glutens are ingested, this serious autoimmune disorder, affecting the small intestine, causes the body to mount an immune response that can trigger such side effects as unexplained iron-deficiency anemia, fatigue, bone or joint pain, arthritis, osteoporosis, depression or anxiety and migraines, to name a few.
From that dietary acorn a giant oak of abstinence has grown. For some, it’s due to the fact that non-Celiac disease sufferers have milder but still unpleasant reactions to glutens. Call them gluten-sensitive, if you will. However, a greater and greater number of people also don’t eat anything containing gluten and it has nothing to do with a medical condition. They claim that by avoiding this latest “don’t-eat-du jour,” pain, skin rashes, acne, anxiety and depression, are said to magically disappear. And in their place is increased weight loss and energy, even happiness.Continue reading →
Nettles (Urtica dioica, U. urens) is a member of the Urticaceae (Nettle) Family. The name "Nettles" is said to be derived from the Anglo Saxon word "noedl," meaning "needle," which may refer to nettle’s use as a fiber/textile plant or to its sharp prickles. Other sources believe that “nettles” is from the Latin nassa, meaning “net” as its strong stems were woven into fishing nets, or that Urtica is from the Latin meaning "I burn." The species name dioica means "two dwellings" in reference to nettles having either male or female flowers on different plants.
Milarepa, the Tibetan yogi is said to have existed upon nettles for years and his skin took on a greenish hue. He eventually developed legendary physical and psychic abilities. During the nineteenth century, Nettles was recommended for people that are "constitutionally weak. " Rudolph Steiner called Nettles the” Heart of the World" because it radiates healing energy to people and the plants around it.
Nettles improve the body’s resistance to pollens, molds and environmental pollutants. Nettles stabilize the mast cell walls, which stops the cycle of mucus membrane hyperactivity. Nettles leaf and root tone and firm tissue, muscles, arteries, and skin. It decreases uric acid build when taken internally and increases circulation to the skin’s surface. It nourishes and tones the veins, improves their elasticity, and reduces inflammation. Since nettles are energizing they helps in the motivation to stay on a healthy diet.
Getting stung by fresh nettle, a process called urtication is helpful in treatment for arthritis, cold feet, gout, lumbago, muscular weakness, multiple sclerosis, neuritis, palsy, paralysis, rheumatism, sciatica, and chronic tendonitis. Direct the sting to the area needed. It greatly increases a rush of blood to the contacted area, producing a counter-irritation and thereby reduces inflammation and gives temporary pain relief. Some people keep a few nettles in pots as houseplant so they enjoy arthritis relief even in the winter.
Nettles were once cultivated in Europe to make sailcloth, fishing nets, lace, canvas, and fine linen. Nettle as a dye plant produces a variety of colors. In Siberia, nettle has been used to make paper. In Egypt, the seeds were once pressed for their oil content.
Use Nettle tea to water other plants in the garden to stimulate their growth and makes them more resistant to bugs. Plants growing close to Nettles tend to be stronger in their volatile oils. When added to the compost pile, it hastens its breakdown.
Animals fed nettles produce more milk and chickens more eggs. Chopped dried nettles gives a gloss to both feather and fur and a sparkle of health to the eyes of animals that eat them.
Nettles lose their sting if pureed, dried or cooked. Nettles surpass spinach in nutritional content yet can be substituted for any recipe using cooked spinach, as well as beet greens, chard, or turnip greens. Young tender shoots are edible cooked as a potherb, steamed, in soups. Pink underground stems are edible. Nettle beer, wine and vinegar are wonderful. Drink fresh nettle juice. The juice was once used to curdle milk. Hang a bunch of nettles in the kitchen to deter flies. The dried leaves can be sprinkled on salads, soup and vegetable for their mineral rich salty flavor
Nettles are slightly bitter, salty, cool, and dry. It contains protein, beta-carotene and xanthophylls), vitamin B, C, E K, flavonoids (quercitin, rutin, kaempferol, rhamnetin), calcium, chromium, iron, silica, formic acid (which causes stinging), betaine, mucilage, tannin, chromium, silica, chlorophyll, albuminoids, agglutinin, amines (histamine, acetylcholine, serotonin, 5-hydroxy- aliphatic acid), hydroxycoumarins, mucilage, saponins (lignin and sitosterol), glycosides, and tannin
Nettles, a Eurasian native is common in waste places, gardens, grassland, moist woods and along roadsides. They can grow to a height of three to ten feet. Nettles are a perennial herb with erect stems that are somewhat branched. The coarsely toothed, veined opposite leaves are heart shaped at the base, deeply serrated darker on the top than underneath and covered with thousands of stiff stinging hairs. The leaf tips are pointed. Tiny green nettle flowers are minute and inconspicuous.
All fifty species of Urtica can be used in the same way, but stick with North American or European species unless you have consulted with local herb authorities on the safety of their local varieties. Touching the fresh plant can cause a burning rash. Wearing gloves when collecting can help prevent this, but hairs in large plants may still pierce through. A nettle sting can be soothed with a poultice of yellow dock, plantain or nettle juice. Avoid eating the raw plant (unless totally pureed) unless it is very young and you are very brave. Eating raw nettles can cause digestive disturbances, mouth and lip irritation and cause urinary problems. When used appropriately nettles are considered safe, even over an extended period of time. Only the young tops should be used, as older plants can be irritating to the kidneys and may cause digestive disturbances.
Nettle tea has a strong pleasant flavor that tastes mineral rich.
Rather than considering weeds something to spray, learn to use them for better health!
Brigitte Mars, a professional member of the American Herbalist Guild, is a nutritional consultant who has been working with Natural Medicine for over forty years. She teaches Herbal Medicine at Naropa University, Hollyhock Retreat Center, Boulder College of Massage, and Bauman Holistic College of Nutrition and has a private practice. Brigitte is the author of twelve books, including The Sexual Herbal, The Desktop Guide to Herbal Medicine, Beauty by Nature, Addiction Free Naturally, Healing Herbal Teas, and Rawsome!. Click here for more healthy living articles, raw food recipes, videos, workshops, books, and more at brigittemars.com.
Peanut butter sandwiches are not allowed at many schools across the country, due to the recent discovery of (sometimes) severe peanut allergies in children. This baffles many new parents, who can’t recall anyone being affected by peanut or other tree nut allergies in their own childhood. However, progress has recently been made, as a new study released today reveals that the key to curing peanut allergies… is to eat peanuts.
The Los Angeles Times reports:
After years of frustration, allergists meeting in Washington proclaimed a small but significant victory against life-threatening peanut allergies. Five children, long urged to avoid peanuts like the plague, today tote peanut-butter-and-jelly sandwiches in their lunch boxes, blithely share candy with friends and accept snacks at other people’s homes without quizzing their hosts on the treats’ ingredients. The children appear to have lost their allergies, said Dr. Wesley Burks, a Duke University pediatric allergist who presented the results of two clinical trials Sunday at a meeting of the American Academy of Allergy, Asthma and Immunology.
This breakthrough may clear the way for the end of peanut bans in schools. Each year, roughly 75 children die from peanut allergies, those lives may be saved by peanut therapy, and peanut butter sandwiches can return to schools.
This is not a story about a child’s heroic efforts, calling 911, or lifting 10 times one’s body weight. It’s a story of “autism prevented” when Andi, a smart mom in Pennsylvania, applied early intervention techniques prescribed for her first child, Peter, to the whole family.
I spoke with Andi right after Christmas. She called me after receiving the results of IgG testing that evaluated her younger boy’s sensitivity to almost 100 foods. “You were “right on,” she related. I had suggested that she have allergy testing for her 20-month-old, Micah, with a chronic runny nose and apple-red cheeks. He’d already had several ear infections and the doctor had mentioned that tubes might be in his future. I recommended immediately stopping all dairy products.
Testing revealed that the younger boy was highly reactive to gluten (the protein in wheat and other grains) and casein (the protein in dairy products, as well as to eggs. The test she used is available from Alletess www.foodallergy.com and can be done at home with a quick finger stick.
“How do I cook for a highly allergic child?” “Easy.” I said. “Use REAL food!” Sticking with organic protein from poultry, fish, beans or grass-fed animals, and pairing it with greens and some rice is the way to go.” I know… he’s a picky eater, and so are many kids. This is where you have to be creative.
Transitioning from traditional mac and cheese to organic, gluten- and dairy-free mac and cheese is not hard at all with the great products out there. Go to www.autismNDI.com for recipes and Lisa Lewis’ books, Special Diets for Special Kids, Vol. I and II. The ultimate goal is REAL, not processed. Try The Kid Friendly ADHD and Autism Cookbook (www.devdelay.org/booklist.html#health)
I just got off the telephone with Andi again. A week into the new regime both boys are doing SO well. Peter, diagnosed a year ago with mild autism, is now indistinguishable from a neuro-typical three-year-old. Prior to the diet, he had received other treatments that I will write about at a future date. An elimination diet, for him, was the icing on the cake.
Micah, the baby brother is the miracle. With a younger and more malleable neurological system, a mere week of elimination had turned his health around. His skin and runny nose were less problematic, he had better color, and was pooping more regularly. I suggested some essential fats and probiotics to round out his program, and gave Andi the name of a nutritionist to consult with.
“Knowing what I know now,” exclaimed Andi, “I truly believe that Peter saved his brother.” I agree.