This is bound to be a long post. Hang in there.

About a month ago, I decided to go gluten-free. Since the holiday’s were coming up and we were moving, I didn’t want to go cold tofurky and have been easing into it. As I reflect back on all of the dietary changes I’ve made in my lifetime (vegetarian, then vegan, now gluten-free and vegan), this really has been pretty easy for me. By far the hardest change I ever made was when I went vegetarian about 10 years ago. I was in college and living at home at the time and my whole way of eating up until then was totally S.A.D. (Standard American Diet). Meat was the center of every meal. We rarely, if ever, had vegetarian meals. I had no idea what lentils were. Aside from Mexican and Chinese foods, we never ate anything besides American foods. Once I was comfortable being vegetarian, it was really no big deal. Getting comfortable with it was the hard part. Going vegan was no sweat. Going gluten-free has also been not that big of a deal. I can see that eating out will be the hardest part; the second hardest part will be continuing to bake gluteny cakes and not being able to taste them (I have this weird phobia where I have to taste everything that leaves my kitchen). The baking business is really starting to take off. Had it not been getting any busier, I may have nixed the gluten cakes and specialized only in gluten-free, but since I’m getting busier and people are starting to hear about me, I can’t do that.

One of the first (baked) things I made was Meghan’s Oatmeal Banana Bread, with a few slight modifications:

1. A flax egg for the eggs (doubled the flax egg recipe to replace the 2 eggs).
2. A combo of brown rice syrup and agave for the honey. I’m not super strict on honey, but I never have it in my house and have not bought it in years. And since we were moving, I didn’t have enough of any one liquid sweetener on hand, otherwise I would have probably used all agave since it’s cheaper. I never think to use brown rice syrup, even though I usually have it in the fridge but it’s probably better for me than agave. I use it so seldom that I really don’t even care.

This recipe turned out fantastic and I highly recommend whether you are gluten-free or not. Emma loved it and ate an entire piece of it the first night I made it, then asked to have it for breakfast the next morning. Matt also really enjoyed it. (Meghan, if you’re reading this post, now is the time you should probably stop since you won’t like this part. )

I had some leftover vanilla frosting that I tried with it and it was sooooo good. I’ve also turned this recipe into cupcakes (below), but used canola oil in place of the coconut oil and all brown rice syrup for the sweetener. They were yummy! As a bread, I love the addition of the oats (and I was sure to use certified GF oats), but as a cupcake, it’s too much texture. I may try to swap out the oats for coconut flour next time and see what happens. I’m new to the gluten-free-baking-from-scratch-thing and am still learning what all the different flours, starches and gums do. Experimenting has been fun!

While on the subject of cupcakes, I’ve also been relying on this gluten-free vanilla cupcake recipe. My plan is to play around with it to develop a chocolate recipe. I also want to see if I can make it a lemon cake since the base for my gluten lemon cake is my vanilla cake recipe:

I’ve tried a few different variations:

• Rice milk, soy milk and coconut milk for the almond milk. My favorite is coconut milk (the unsweetened So Delicious, not from a can).
• I always use canola oil. This works fine for me.
• Quinoa flour for the almond flour. I’ve always made it this way and it turns out great. I love that the coconut flour gives the cupcake a little coconut flavor and the quinoa flour gives it a little nuttiness.
• I use certified GF vanilla extract for this one. I’ve seen vanilla both ways and thought I’d go with the certified GF one, although, I’m not sure why vanilla extract would contain gluten. Perhaps the alcohol in it could be contaminated with gluten? I just recently learned that some brands of wine may be contaminated and not considered gluten-free. It’s a good thing I don’t spend more than $3 usually since my cheap wine is unlikely to contain any gluten particles.

I actually made this batch for a rainbow themed birthday party today. Here is my little friend topped with her rainbow “hat.”

Brownies… yum…

Christmas was upon me, I was a little stressed out with getting all of our shopping done, and I knew there wouldn’t be any vegan, let alone gluten-free, treats for me on Christmas day. To keep me from really cheating, I bought the Bob’s Red Mill Gluten-Free Brownie Mix.

To make them vegan, I used Earth Balance for the butter and substituted 1/4 cup unsweetened applesauce for the egg. These were super good and I will buy again, or else figure out how to make my own from scratch.

Pancakes

I’ve tried a couple of different pancake recipes and had the most success with this one. I’ve found that I don’t care for most gluten-free stuff like pancakes unless they have a gum in them (either xantham or guar) so I added 1/8 tsp xantham gum to the recipe. I think it could have used more like 1/4 tsp or maybe even 1/2 tsp. I thought it also could have used more salt and would suggest increasing that to 1/2 tsp. I also added blueberries because I like blueberry pancakes better than plain. These were okay. Not really like gluteny pancakes. I just purchased the Bob’s Red Mill GF Pancake Mix to try and will post a review of that once I use it.

Just this morning I made pancakes using the Gluten-Free Bisquick (above) based on a friend’s recommendation of that product. They turned out good, were kinda chewy like regular pancakes, but they still need a little something. I always make blueberry pancakes and even with the addition of the blueberries I thought they were just a little bland. Matt took 2 bites and that was it. He said they tasted like rice cereal made into a pancake. We seem to agree on this one that they are super bland. Maybe next time I’ll put in a little pinch of salt or some cinnamon, or both. The pancake recipe calls for milk and an egg. For the egg, I used Ener-G because I was too lazy to look up the ratio for the flax egg (can never remember how much flax to water) and coconut milk for the milk. I suspect that the coconut milk might have been to heavy or thick, so next time I will use half coconut milk and have rice. The insides of the pancake were a little gummy.

Muffins

These muffins are amazing! In one day, we managed to eat all but 4 (one recipe made 15). I think if I were to leave out the raisins and carrots that it would be a great base for adding in blueberries or chopped apples. Even with the raisins and carrots, this recipe is definitely a keeper. I made no modifications the first time around, but I think I will increase the cinnamon the next time. I may also add some nutmeg and allspice. Matt’s cousin came over for dinner the other night and we had these with our soup. Her comment on the photo of them that I put on Facebook: “Those muffins were soooooooooooooooo delicious .” Really, they are that good. Not just good for being gluten-free, just good in general.

Tips

While I’ve not made the jump to complete and total gluten-freedom, I have been making several small changes over the last month. The small changes have added up so that I’m pretty 100% gluten-free at home. Here are some tips that have made the transition easier:

• Buy one gluten-free item every grocery shopping trip: Gluten-free flours, pastas, cereals, breads, etc. are more expensive than their gluteny counterparts. Purchasing one every shopping trip breaks up the expense a bit. Also, most gluten-free baking recipes require several different flours and starches and making sure you’re stocked up on at least a few ensures that you’ll have what you need (or at least a suitable substitute) when the baking urge strikes.
• Keep some convenience foods on hand at all times: It’s so handy to have foods that can be whipped up quickly for times when you don’t have the time or the energy to cook something elaborate. Since I keep a loaf of gluten-free bread in my freezer and cereal in my pantry, I know that I will be able to have a snack at all times. I’ve also made it a point to have nuts, dried fruits, frozen fruits (for smoothies), and hummus and veggie dippers on hand most of the time for quick snacks or meals to go.
• Plan ahead: This is key to sticking with any diet. Make sure your kitchen is pretty well stocked most of the time. Keep things in the freezer or pantry for ease. Plan to bring your own food or a dish to share if invited to a friend’s house for dinner (and, for that matter, don’t be afraid to tell the host of your new way of eating; most people are happy to accommodate or, if they aren’t, will tell you to bring your own food). The list goes on and on, but the bottom line is be prepared.
• Don’t be offended if people don’t “get it”: Remember, most people would rather take a pill than change their diet/lifestyle. Humans are lazy like that. Many won’t understand why you’re making changes and some may not even be supportive. Don’t let it get to you; in the grand scheme of things, who cares?!
  
  Also, don’t be surprised if one of these people is your own doctor. Doctors don’t really have a clue about nutrition and many don’t embrace alternative therapies. One of my own doctors (my OB when I was pregnant with Amanda) pretty much told me that there are more important things in life to worry about since I’m doing well on my current medication and dosage when I mentioned wanting to try the gluten-free thing to see if it helped/prevented further damage to my thyroid. I still do have thyroid symptoms despite having normal labs (insane amount of hair loss, for example– I’m not balding, but I can pull out handfuls of hair whenever I wash it to the point that I bought a hair trap for my shower drain), so I wouldn’t agree with her assessment. It didn’t bother me, but I did make it a point to find a doctor who seems to be a little more open minded when I needed to find a new family doctor. While I’m on this topic, remember that your doctor works for you. If you don’t like him/her for whatever reason and are able to switch, don’t be afraid to.
• Be informed: Visit the library and do some reading about making changes. Borrow cookbooks to introduce you to your new diet. If you’re on Facebook, “like” different groups or organizations that share your interests. That’s how I came across that awesome muffin recipe. Start following blogs. The information is out there, be sure to find it. Blogs have been a great resource in helping to introduce me to new recipes and new ideas. Open a Google account and start a blog reader so you can keep track and keep up. Some of my favorite gluten-free and gluten-free-friendly blogs, in no particular order, are listed below:
  • Kristen’s Raw.
  • Making Love in the Kitchen.
  • Alisa Cooks.
  • pure2raw.
  • A Celiac’s Adventure Through Food.
  • Elana’s Pantry.
  • Gluten Free Girl and the Chef.
  • Gluten Free Planet.
  • Gluten Free Vegan.
  • Cake Maker to the Stars.

  There are lots of great blogs/sites out there, those are just the ones that I follow. Have any that you’d like to recommend? Please do. I love finding new blogs to follow. They need only be interesting, funny, entertaining; it doesn’t have to be vegan, gluten free or even about food.

  So there’s my update on how things are going. I suspect that by the end of the month that I will be completely gluten-free. I’ve been meaning to get to the doc for another blood test and that’s the only reason I haven’t cut out gluten totally already. It could mess up the results if I were not eating gluten, I guess. Anyway, my celiac test was negative, but I want to have another one done just to see if it confirms a gluten intolerance. Seeing as how I have Hashimoto’s, it’s likely that I do have a gluten intolerance, but I’m curious to see if I can get some concrete evidence. Also, it “sounds” better to tell people that I have a gluten intolerance instead of I’m trying this new diet to see if…

  What about you? Do you have any tips for people wanting to change their diet or lifestyle to improve their health?

My title says it all.  I can’t believe this story, but then again, I don’t know why I’m shocked…

On August 6, Attorney General of Vermont, William H. Sorrell, announced that Frank Perretta, a fugitive from justice in connection with an animal cruelty charge, was arrested in New York on an extradition warrant seeking his return to Vermont.

The cruelty charge stems from a 2009 undercover investigation into Bushway Packing, Inc., a Vermont veal processing plant that is no longer in operation. Video footage obtained by an undercover operative of the Humane Society of the United States (HSUS), revealed extreme cruelty to young calves, including one worker attempting to skin a calf alive, and Perretta excessively electric-shocking multiple calves.

Following a complaint filed by HSUS, the U.S. Department of Agriculture (USDA), Office of the Inspector General and Food Safety Inspection Service conducted its own investigation, which resulted in the filing of criminal charges against Perretta and the other worker. The USDA also permanently shut down the slaughterhouse.

Each cruelty charge is a misdemeanor, carrying a possible sentence of not more than one year’s imprisonment and not more than $2,000 in fines. That brutalizing calves with an electric prod and even skinning a calf alive only constitute misdemeanors in Vermont illustrates the need for stronger state and federal legislation to protect farmed animals from abuse.

Sadly, the cruelty perpetrated against the calves at Bushway Packing is not isolated. Recent investigations into two U.S. dairy factory farms – Willet Dairy and Conklin Dairy Farms – exposed unimaginable cruelty, including the standard dairy industry practices of burning out the horns and cutting off the tails of young calves without anesthesia.

Click here to read the full story.

I can’t believe these charges are only misdemeanors!  If it were a dog that someone was trying to skin alive or was repeatedly shocking with an electric prod, would they have been felonies?  The only good things to come out of it is that the USDA filed charges and shut down the slaughterhouse, but seriously… misdemeanors?!

I’m sure this outrages every person who reads about it and I’m sure there are lots of petitions or whatever you can sign.  But do you honestly think those petitions do any good to protect animals?  It might make you feel like you’re doing something to help these animals, but I really don’t think they make any substantial improvements in how animals are treated.  Cruelty like this is the norm for this industry.

It goes way beyond saying “well, I just won’t eat veal” because veal is a byproduct of the dairy industry.  Like humans, cows have to have given birth to  produce milk and the male offspring usually end up as veal.  You can see that the chain just keeps getting longer and longer and longer.  If you oppose animal cruelty and really want to do something meaningful to stop it, don’t eat them or their byproducts, don’t wear them, and don’t go to the circus or other events that feature animals as entertainment.  It’s really that simple.

Two elephants enjoying their lives at the PAWS animal sanctuary. Photo from PAWS website.

I’ve ranted about the circus a little on this blog here and here. If you don’t believe me, all you have to do is Google the terms “Ringling Bros.” and “abuse” to see for yourself.  I just learned that Ringling Bros. is coming to California at the end of this month and will be in my area in August. If any local peeps happen to find my blog, please seriously reconsider taking your family to the circus. Save yourself the money and visit an animal sanctuary instead. Or if that money is burning a hole in your pocket, consider donating the amount that your circus tickets would cost to an organization that rescues animals from the horrendous, horrible abuse that is the circus:

PAWS:  Located in Galt (just south of Sacramento), Performing Animal Welfare Society or PAWS is dedicated to the protection of performing animals, to providing sanctuary to abused, abandoned and retired captive wildlife, to enforcing the best standards of care for all captive wildlife, to the preservation of wild species and their habitat and to promoting public education about captive wildlife issues.

Rainbow Grocery, located at 1745 Folsom Street in San Francisco is the only place to shop for groceries.  I wish I lived closer (or maybe they would consider expanding and opening another location down the peninsula… say in Redwood City?) so that I could shop there all the time.  I have a very sad confession to make:  in the 3 years that I lived in SF, probably less than a mile away from Rainbow, I never shopped there once.  Why?  Because the line of cars waiting to pull into their teeny tiny parking garage was such a turnoff!  Rainbow now validates parking for some of the garages in the area (or maybe it did the whole time and I never knew).  Anyway, the point is that this place is awesome and you really should make a point to stop by whether you are visiting San Francisco or whether you live there/nearby.

Why is this place so great?  First off, they are a worker-owned co-op, meaning that the people who work there are the owners.  Pretty cool, right?  Secondly, they are very vegan friendly.  There is a huge selection of vegan baked stuff (from local bakeries) like cupcakes, cakes, cookies, scones, etc.  They are also very Raw friendly.  Third, they have the most insane bulk foods section you’ve ever seen in your life.  I did happen to take my camera with me so that I could post some photos of it, but I chickened out at the last second.  I didn’t want to look like a weirdo taking photos of dried beans and rice, so I used my iPhone instead so that I could look as if I were texting/emailing/Facebooking all the while casually snapping photos.  Why I was concerned about looking like a weirdo in SF is anybody’s guess– the town is full of ‘em!!

Most of my pictures are blurry, but you can read some of the bin labels if you zoom in and look closely.  None of these are repeats (photos of the same thing).  I’m not joking when I say that the bulk section is HUGE:  bulk spices, teas/coffee, beans/legumes, rice, pasta, cereals, flours, sugars, candy (lots of vegan ones too), nuts and nut butters, olives, dried fruits, oil, soy sauce…. seriously, if you can think of it, it’s probably in the bulk section.

Above:  bulk candies… notice how many are vegan!  Vegan gummy bear things, peanut butter cups, nut cluster things.

Above: granolas galore!

Above: more cereals

Above: any kind of flour you could ever need

Above: more flours

Above: cereals… notice how many are Raw!  How cool is it that you can get raw granola in the bulk section?!

Above: Rice, rice…

Above: …and more rice!

Aside from the bulk section, Rainbow also carries lots of hard-to-find vegan goodies like Dandies marshmallows.  They stock them all the time!  They also have all kinds of vegan cheeses, even those soft ones that can be spread on crackers.  I’ve never tried them, but I’m impressed that they carry it.  The fruit/veggies section is all organic and mostly locally grown.  The peaches smelled so delicious when I walked by, but I just couldn’t bring myself to shell out $3.50 per pound for them.  Likewise with the plums.  We did, however, stock up on bananas and in addition to being fair trade, they were so sweet and yummy (and comparable in price to my local store or Whole Foods).

The vitamin section is also out of this world, but I didn’t take the time to look through it.  We had been there long enough and my kiddo was hungry and ready to leave.  I could seriously waste hours in this store just looking through everything.

The price of most items was comparable to or maybe a little bit more expensive than Whole Foods.  By that, I mean like the loaves of bread, boxes of cereal, etc. were comparable in price to WF.  The prices on the bulk items is very reasonable, the most expensive items being the Raw cereals at $8 per pound. I know that sounds like quite a bit, but for the Raw stuff that sounds like it’s probably the going rate.

Anyway, the bottom line is– if you’re looking for something and can’t find it at any other store, chances are good that Rainbow has it.  I just wish it was closer!

It’s just wrong! I was one of those people who said “I could never give up cheese!” until I learned exactly what it’s like on a dairy farm. See for yourself in the video above.  Thank you, MFA for bravely going undercover to expose the cruelty of our “food” industry:

Captured on hidden camera, the shocking scenes of abuse reveal a culture of cruelty at Conklin Dairy Farms in Plain City, Ohio. During a four-week investigation between April and May, MFA’s investigator documented farm workers:

• Violently punching young calves in the face, body slamming them to the ground, and pulling and throwing them by their ears
• Routinely using pitchforks to stab cows in the face, legs and stomach
• Kicking “downed” cows (those too injured to stand) in the face and neck – abuse carried out and encouraged by the farm’s owner
• Maliciously beating restrained cows in the face with crowbars – some attacks involving over 40 blows to the head
• Twisting cows’ tails until the bones snapped
• Punching cows’ udders
• Bragging about stabbing, dragging, shooting, breaking bones, and beating cows and calves to death

Dairy is a cruel industry. Cows are repeatedly impregnated. When the calf is born it is separated from it’s mother almost instantly and the milk that the mother produces for her calf is sucked out to be sold in grocery stores. Male calves are either left to die or they wind up as veal while female calves grow up to become dairy cows. When they can no longer produce milk, they are slaughtered. Consuming dairy (no matter where it comes from or how “humane” or “organic” it is) contributes to this abuse.

Sorry for the rant, but this crap makes me mad.

My #2 reason for avoiding dairy: it is nutrition for a baby cow, not for a human.

I’m only 86 pages deep into T. Colin Campbell’s The China Study, but those few pages have been completely life changing.  It really is an amazing book and I recommend that everyone read it.

From the T. Colin Campbell Foundation’s website:

The few people who were consuming protein-rich diets were more susceptible to primary liver cancer. At about this same time, an experimental animal (rat) study from India showed the same effect. My associates and I then embarked on a basic research program to investigate this surprising effect of protein feeding on cancer development. Supported entirely by public money–mostly from NIH–we explored in depth over the next 27 years various characteristics of this association. We needed to confirm this observation then determine how it worked. We did both. The results were profoundly convincing and, along the way, they illustrated several fundamental nutrition and cancer principles.

• Tumor growth could be alternately turned on and off by feeding diets containing higher and lower levels of dietary protein, respectively
• Dietary protein promoted tumor growth but only at dietary levels above that needed for good health (ca. 10% of total energy)
• Although dietary protein did not initiate cancer, it enhanced initiation and, more importantly, promoted tumor growth
• The protein effect could be explained by multiple biochemical mechanisms, appearing to act in synergy
• The dietary protein having this tumor promoting effect was casein, the principle protein of cow’s milk. Two plant-based proteins, soy and wheat, did not promote tumor growth–even at the higher level–unless supplemented, possibly, with their respective ‘limiting’ amino acids
• The casein effect on tumor growth very likely extends to other animal proteins as well
• Based on the criteria used by the government’s program for determining whether chemicals are carcinogenic, casein is very likely the most relevant chemical carcinogen we consume

However, I question studies that are focused on single agents and single events because they are usually missing the larger context. Thus, we sought that larger context within which casein, perhaps animal protein in general, relates to human health. An opportunity arose for us to conduct such a study among human subjects in rural China where various cancers were geographically localized and where diets contained relatively small but varied amounts of animal based foods. In seeking this larger context in this nationwide study, we learned—from multiple perspectives—that relatively small amounts of animal based foods (and/or the lack of whole plant based foods) nutritionally conspire to cause degenerative diseases like cancer, cardiovascular and other diseases commonly found in the United States and other highly industrialized countries.

I love watching Top Chef, even though the food doesn’t appeal to me. I think I’m just a TV junkie and I’ll watch pretty much anything.  After seeing the previews for last night’s episode, I was super excited because I know that Natalie Portman is a vegetarian and I was pretty sure the challenge was a vegetarian one.  Yippee!!  I’ve been waiting for them to do a vegetarian challenge.

The episode was a major disappointment, though.  The contestants were quite obviously out of their comfort zone and the idea of cooking something vegetarian clearly rattled most of them.  Seriously, though, coming up with a vegetarian dish is a cake walk, especially if you are an accomplished chef.  A real challenge would have been to make them come up with a vegan meal.  In fact, I sort of though Natalie Portman was vegan, but I guess not.  Actually, it says here that she went vegan in 2009 after reading Jonathan Safran Foer’s book Eating Animals. And here is an article that she wrote about her reasons for going vegan.

In defense of the contestants, the twist that the meal was to be vegetarian was revealed at the last minute.  They were not allowed any time to come up with a concept for their dish and they were stuck using whatever was stocked in the restaurants’ kitchen already.

Now, I’ve been in the situation where I’ve gone to a restaurant to find that they didn’t even offer one vegetarian dish, let alone vegan.  In that instance, I had called ahead the day before (since I had no control over the choice in restaurants) and spoke with the chef who told me they would accommodate me.  Pasta.  With mushrooms.  And it wasn’t that good, but at least I had something to eat.

I guess I was hoping that this episode may change peoples’ perspective of what vegetarians actually eat, but was disappointed that the chefs themselves were unclear.  They seem to think that all we eat is vegetables, judging from the dishes they produced and what they said during their interviews.  For the most part, the only food group represented was vegetables.  What happened to beans and legumes or grains?  One person made a dish with lentils and one other person used garbanzo beans.  Disappointing.

Chicks Being Ground Up Alive Video

I’m sort of behind on all the posts I want to get done, but this one will be quick.

When you buy eggs, this is the cruelty that you are supporting!

When I was vegetarian, eggs were okay with me because no animals actually died. Well, that’s not exactly true. And “cage free” or “free range” eggs aren’t any better.

My copy of The Joy of Vegan Baking is so loved that it has fallen apart. The problem started a while ago, actually, but it keeps getting worse and worse. And I don’t think this is my fault– the binding is really bad on this book. Has anyone else had this happen to their copy?

I’ve contacted both the author and the publisher to let them know that my copy (and maybe others who haven’t thought to email them) is falling apart and they need to fix it for the future.  An automated response has already come back from the author:

Thank you so much for your email. Because of computer-related arm pain, I’m forced to reduce my time on email.  I regret that I may not be able to reply to your message, but please know that I have received it and appreciate the time you have taken to write.

Maybe she won’t even read it… who knows?!  We’ll see what the publisher says about this.  These books are expensive, ya know?!  The binding should be able to withstand normal use.  Sersiouly, has this happened to anyone else?

UPDATE: The publisher wrote back and has offered to replace my copy!  Woohoo!!!

Jehovah’s witnesses come by every now and again and because I’m not rude to them and chase them away, they keep coming back.  It’s always the same routine– they hand me their Watchtower and talk to me about God and it’s usually pleasant.  I keep a pamphlet on veganism by the door just so I can reciprocate the gesture.  Today didn’t go as it usually does.  I was in the middle of something and short on patience.  I didn’t try very hard not to be rude and I’m pretty sure I should have tried a little harder.  I’m not religious and not interested in being religious.  Preaching to me from my doorstep won’t change that.

Anyway, this gave my husband the idea– what if vegans went door to door?  Not that he thinks it’s a good idea, he was just curious as to how it would be received by the homeowner.  I wonder if some people would feel enlightened since most people probably have no clue how much an animal suffers to become food.  Maybe it would open their eyes to a different (likely healthier) diet.  Like I was today, I bet the homeowner would be annoyed.

In many ways, veganism is like a religion.  It’s a lifestyle that vegans are proud of and want everyone to be.  At least, I want everyone to go vegan.  It’s something that I’m passionate about, something that I’m unwilling to change, something that I love to discuss when asked.

So what do you think– what would happen if vegans went door to door?

A little while back, I accidentally bought some crackers that contained whey.  Serves me right for not reading the ingredients on something that I’ve never bought before.  Sometimes becoming distracted at the grocery store is inevitable.  Anyway, the point is that I had already bought the crackers and couldn’t really return them (actually, we had eaten most of the box before I discovered it’s dirty little secret), and now my eczema is back.  After completely giving up dairy over a year ago, I was eczema free since.  I guess now I’ll have to “detox” again and keep putting on the lotion.  It seems to be almost gone now.  Hopefully never to return.

This made me think of the first time I went to the doc when I started having eczema problems, which was around 18.  I went in, told her about my gross elbows and she wrote me a prescription for some ointment.  Why the heck didn’t she tell me that it could be from dairy?  She never discussed the causes at all.  As far as I know, eczema isn’t something that just happens.  There’s usually something to trigger it.  Most doctors would rather treat than prevent.  Have high cholesterol?  Don’t try reversing it by adopting a cholesterol-free (VEGAN) diet, take all these pills instead.  And don’t fool yourself– chicken and beef have just about the same amount of cholesterol.