As the parent of a child with special needs, our car knows the way to the local children’s hospital by itself. I honestly have NO idea how many times we have visited over the last 13 years, and I don’t … Continue reading →
Do you notice when you prepare food how often the instructions say to start with a pan of cold water? Whether it is for boiling pasta, corn, rice, oatmeal, etc. the instructions invariably say to use cold water. I recommend using cold water in my recipes also.
Here is the reason: “All” plumbing pipes can contain lead. It is THOUGHT that HOT water pulls more of the lead from the pipes into the water. Using cold water is THOUGHT to not pull lead from the pipes. However, I use my PUR water filter to avoid the issue altogether. But don’t run hot water through a PUR – it ruins the filter.
So, although it would take less time to boil hot water, use cold, okay?
Here is the link to my article published in Complex Child Magazine.
It is called “Living at Natalie’s Speed” … I wrote it as a reminder to myself, and to anyone else who needs it, that one of the positive aspects of our special needs family member is the necessity of slowing down. I normally live at Mach 10, but with Natalie, life goes much slower, and I am actually happier that way. Life is sweeter at a slower pace.
That being said, I just started a job today. We’ll see how that mixes in!
There are those times, when feeding someone via g-tube, that extension tubes and/or the actual button get clogged. It is a rare day for me, lately, but just last night AND THE NIGHT BEFORE, Nat’s button got clogged. Now while … Continue reading →
Beets seem like the funniest little vegetables. In our culture, we don’t really consume them often, but they have some important nutrition, especially when raw! Here are some facts I’ve found on the internet, specifically at a website called The World’s Healthiest Foods:
Beets belong to the chenopod family which has some unique health values not readily available in other foods. Chenopods include chard, spinach, and quinoa. Here are a couple things you want to know about beets:
There is a special connection between their phytonutrients and our nervous system health
In a recent lab study on human tumor cells, betanin pigments from beets have been shown to lessen tumor cell growth
The longer you cook beets, the more they lose the betalains’ nutrient value
The phytonutrients betanin and vulgaxanthin have both been shown to provide antioxidant, anti-inflammatory, and detoxification support
They are a wonderful source of folate
Beet greens are incredibly rich in nutrients
According to the above-referenced website, beeturia (a reddening of the urine after consumption of beets) occurs in 10 – 15% of adults. It is not considered harmful in and of itself, but it may be a possible indicator in one particular set of circumstances involving problems with iron metabolism. Individuals with iron deficiency, iron excess, or specific problems with iron metabolism are more likely to experience beeturia than individuals with healthy iron metabolism. So if you experience beeturia, it is worth following up with a healthcare professional to verify iron status.
Two more bits of info for you…
Beets do not need to be peeled… the peels contain lots of nutrients and can be scrubbed well before use.
One or two whole medium beets per week is enough to benefit from their rich nutritional value.
Blending meals for use by g-tube dependent persons isn’t really hard. Here are some pics of my process. I cook the meat in two pans while the various vegetables are soaking in a water/vinegar bath. Then I set up my assembly line and blend one batch after another.
Setting up the assembly line
Blender and meat
I find it is much faster to make several batches of food if I get the meat mostly cooked, get all the vegetables, etc. prepared and then blend one batch after another.
You’ll notice some of the batches are the usual green (thanks to spinach) and some have a reddish-brownish tint. That is because of adding beets. More in my next post!
In the efforts to feed healthy blended foods to our g-tube fed dependents, we are always looking for “super foods” that will optimize their nutrition and give them the best opportunity to be healthy, right? Well, raw sprouts – alfalfa, bean, chia, etc. – are NOT a good idea, according to this article I read on Medscape.com:
“Hello, I am Dr. Raj Mody. I am an internal medicine and pediatric clinician and infectious disease epidemiologist at the Centers for Disease Control (CDC). I am glad to have the opportunity to talk with you about sprouts, and the risks they pose to health, as part of the CDC Expert Video Commentary Series on Medscape. So-called sproutbreaks have occurred every year in the United States since at least 1995 and have taught us that sprouts are a risky food to eat. Sprouts were found to be the cause of a devastating outbreak of Shiga toxin-producing Escherichia coli infections in Europe this summer. Ultimately, this outbreak caused more than 4000 illnesses, more than 900 cases of hemolytic uremic syndrome, and 50 deaths.
Why are sprouts a risky food, you might ask? Some people think of them as the ultimate healthy food — fresh and natural. In fact, raw sprouts can be anything but safe. Lessons from outbreaks have taught us that it is a good idea for people who want to lower their risk for foodborne infection to cook raw sprouts or avoid eating them raw.
Here is what we have learned:
Lesson 1: A sprouted seed is a perfect vehicle for pathogens.”
To read more of this article and watch the video, go here.