Lessen the Stress in Your Holidays!

There are many different ways Charli can help you.
1.  Charli has been helping people for over 10 years now, to navigate old patterns and habits and create new more helpful ones.  Call to make an appointment for an individual NET (Neuroemotional Technique) session .
2.  Charli can cook dinner or desserts for all the picky eaters in your life.  If family or friends who are coming for the holidays have new and strange diets, she can help you plan or actually cook the food for you.  (Gluten-free, low calorie, low fat, low sugar, restricted anything)  She has cookies without dairy, eggs or wheat.  She can make almost anything gluten free, she has bunches of treats with very low sugar.
3.  Charli can teach you how to cook, make your own medicine, shop wisely and healthily, plan your eating, make your own sauerkraut,  make your own bread (gluten-free or not), use your pressure cooker, make healthy soups, cook grass-fed meat.... well, you get it.  Any way of using food or herbs that will enhance your health and make you more independent and knowledgeable.

Gluten-Free
How many people actually need Gluten-Free Food?  Is it healthier for all of us to eat gluten free?  What is Gluten, anyway?
These are questions that I’ve been asked recently since I’ve been cooking food that is gluten free for clients and myself. I’m going to answer the last question first.  Gluten is a protein contained in wheat, rye, and barley and oats (because oats are often processed with wheat and contaminated).  It is the stuff that makes bread stick together, making up about 80% of the protein in wheat. 
    Someone recently asked me how they get the gluten out?  Gluten isn’t generally removed from food.  People who are gluten sensitive simply eat food without gluten.  Baked goods are made with different flours that do not contain gluten such as  rice, wild rice, corn, buckwheat, millet, amaranth, quinoa, teff, oats (that have been processed separate from wheat), soybeans, sunflower seeds, sorghum, tapioca starch, garbanzo bean, almonds, chestnut, & potato starch.    
    How many people actually need gluten free?  It is estimated that about one in about 140 people in the United States have celiac disease which is the most serious form of gluten intolerance.  There are less serious problems in which the person experiences an allergic reaction either to wheat or to gluten. Symptoms that often show up are bloating, diarrhea, constipation, and foggy brain. The best way to figure out if you have a sensitivity is to keep a food diary.  Write down everything that passes your lips for a week.  Record any symptoms that you are having.  Take away gluten for about a week.  Continue to keep the record.  See how you feel.  Then add gluten back in and see if it makes a difference to you.  Celiac disease must be diagnosed by a health care practitioner.
    It is not necessarily healthier for everyone to eat gluten free.  When gluten-free foods are made mostly from white and highly processed food we are missing out on some of the nutrients that are found in whole grains.  Our bodies best digest things that we can hunt, pick or gather.  Very few grains actually are in that category.  In order to feed the number of people we have on the planet we must get much of our nourishment from  grains.  We have only been eating cereal grains for about 10,000 years... not very long as far as the existence of humans is concerned.  So, what to do?  Focus on the most nutrient dense grains.  Two really good ones are Oats and Quinoa.  In the next newsletter I’ll be talking more about these grains.   Be watching my blog and in the next newsletter.  I will be talking more about the food that is REALLY GOOD for us.
Be well and Bon Appetit!