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Glyphosate in most commercial Wheat - Is this what you want to consume with your morning Toast?

NOTE:  I wrote this post in 2015.  Even now I find many people who are not aware of this information, even though the World Health organization has declared Glyphosate probably carcinogenic.  Here's a more current link to Dr. Zach Bush's perspective on glyphosate and what it means to our bodies, our soil and the continuation of our life and health.

Most Important Health Information I've read.   (first written June, 2015)

I just finished reading the following blog post -- link below -- and it answered a lot of questions about commercial wheat in the United States.  Here's the bottom line:

Most Commercial wheat farmers in the United States douse their wheat fields with Round-up, 3 to 5 days prior to harvest.  That means that glyphosate, the active ingredient in round-up is in almost all commercial wheat.

Why is glyphosate bad?  Not only does it attack and kill specifically the good bacteria in our system, but it also disrupts the emzymes that assist us to detoxivy other toxic chemical with which we come in contact.

To more fully understand this information, please, PLEASE read the whole article.

Ever since reading Wheat Belly by Dr. William Davis, I have followed a gluten free lifestyle, convinced that it was better for me.  And, I have more energy, a strong immune system (3 plus years without a cold or flu), and in general feel better. I have made it my business, literally to developed delicious, satisfyling, nutrient dense, and healthy alternative s to gluten products. 

However, I know lots of folks who are so tied into wheat products and/or feel they have no reactions to commercial wheat. and are thus reluctant to expend the energy that it takes to become gluten free.  One man told me that when I could offer him an alternative that was just like the bread he liked, he'd change.  New Cascadia Gluten Free Bakery in Portland, Or has done just that.  And I'm working on it in my business - Enjoy Grain Free.  I have gluten free coconut flour muffins that are better -- moist, delicious and healthy -- than their wheat counterparts.  Enjoy Grain Free Sandwich rounds  provide nutrient dense alternatives for sandwiches and hamburgers.  Now I have gluten free Bagels, and I'm working on gluten free sourdough.  There are 6 types of crackers including gluten free honey graham crackers, and nut free (no almond flour) honey graham crackers. 

Even if the wheat farmers stopped putting Round-up on their wheat fields, there are questions about the half-life of round-up.  Monsanto says it's between 30 and 60 days, but other studies and scientists say it remains in the soil, making it toxic for years.

Rebooting, Restarting, Regenerating, and Beginning Anew

I've let myself get away from blogging and writing for a few years now.  The good news is that I was very busy with a wonderful business as a gluten-free, grain-free licensed cottage baker.  What that means for you is that I have a ton more GF recipes to share. 

Rebooting:  I lost a domain that I used for several years (real food lifestyle), regained it, and lost it again.  Consequently, all of my recipe links on this blog didn't work.  So I'm in the process of rebooting my old recipe section and broken links that went to that old blog.  I could use your help while I'm sorting all this out.  If you are reading this, and find a broken link, please let me know.  Either in the comments section or 

As I do a reboot I am re-reading and rewriting.  As I said, if you see something that doesn't make sense let me know.  

Restarting: My writing, my blogging is getting a restart.  For me it's like not having worked out in a while, which is also true, so the restarting is going slowly.  I'm finding myself flexing writing muscles that have not worked in a while.  And, what I know is that if I write just a little several times a week, it all counts, muscles get worked and the stamina returns.  Join me on my journey. 

Regenerating:  There were some great basic recipes on my old blog and I'm going to make sure they reappear here, and that they are updated with what I've learned in the meantime.

Beginning Anew:  I'm working on a cookbook.  Have been doing it since 2014, it is only know that the full vision of what I want to create has come into focus.  And that is ........   Gluten Free, Grain Free Marvelous Makeovers.   GF Marvelous Makeovers for short.  

I'm a country girl.  Grew up in the Appalachian Mountains, in Russell and Tazewell Counties in Southwestern Virginia. My Grandmother made biscuits which we slathered with her homemade butter from our jersey cow. Oh to have one of those biscuits slathered with that butter again.  I've searched far and wide for that butter.  Have only found it a couple of times.  Most recently a few years ago from a farmer in Amish Country in Pa. My mother made yeasted homemade dinner rolls that make me salivate and wish for one even now.  I've made all kinds of bread myself and had a fan drive 30 miles after 4 Thanksgiving dinners to get my rolls and baked ham.  I love bread making, I love bread. 

Thing is, I've done a lot of reading and researching in the past few years, and I've come to understand that wheat as it is grown in the United States today is not the wheat of my grandmothers time, or my mothers time, and even of my childhood.  The wheat we have today, whether its commercial or organically grown, has been altered so many times in the name of great crop yields and more profits, that it is believed to be toxic to human beings.  Check out Wheat Belly by Dr. William Davis, well-know cardiologist, or read Grain Brain by Dr. David Perlmutter, a board-certified neurologist.  These researchers feel if you've eaten this tainted wheat all your life, and many of us have, that whether you are celiac or not, you are gluten sensitive because of the damage this toxic wheat has done over time.  I have found that to be true for me and set out to create made-overs that give me the same luscious taste,  satisfaction and comfort of the many foods that bought commercially.  The commercial ones are likely to  inflame our bodies.  Inflammation equals pain.  So much so that we have epidemics of addiction to pain relievers, summits on how to relieve pain and it is often front and foremost in at least one person in every family, if not more.   Another article I wrote about it is here.  Wheat and glyphosate is another issue you can learn more about here.

Am I on a soap box?  YES!  I believe passionately that we can have healthy, un-corrupted nutrient dense food that supports our bodies, immune systems and basic health, while still being tasty, comforting, and satisfying.  

And that's what beginning anew is about - GF Marvelous Makeovers.


Making Keifer Cream Cheese


Real food takes some pre-planning and that's taken me a while to get in rhythm with.  I'm one of those spontaneous, in the moment kinds of folks, so the idea of getting the chives, garlic, and green onions dehydrated and ready for when I'm making the cheese is a little daunting in itself.  Right now I have the green onions and have made green onion, black pepper and cayenne cream cheese.  Yesterday I found some chives at Our Little Market (a private co-op I belong to), so they are in the dehydrator and tonight we're going to chop garlic.

Sometimes I just want it done.  Fermenting is a process.  As I've learned and experimented I realize that the more I get in tune with this process, the more in tune I get with the flows of life.   Completing the current step your working with is a key. Then it's easier for me to figure out what the timing is for the next process.  Remember, watched pots never boil.  If there are dates I need to remember, I put it on my Droid3 calendar.  That's the one thing I'm always paying attention to.  

Kefir Steps:

You need grains for Kefir. The best thing is to have someone give you some.  You can buy them at Cultures for Health, or Culture Club 101 if you live in the LA area. That's where I got mine.  The grains (not seed grains) are a community of live microflora.  And they multiply like microscopic rabbits.  When I first brought home grains I had less than a quarter cup.  Right now I have about a quart (16 quarter cups) and I've given away a pint, and have some I separated for goats milk kefir.  

For a half gallon of raw milk you need at least 1/4 cup, and using a cup or a pint won't hurt, just give you stronger kefir faster.  

Step 1, Day 1.  Making Kefir. In a half gallon jar put 1/4 to 1 cup kefir grains and fill with raw milk.  

Step 2, Day 2.  After 24 hours, separate the liquid from the kefir grains.  I use a steamer to do the straining cause the little round holes in it are just right to separate the grains and yet let the solids of the milk go through. 

Now you have basic kefir and you have a choice to make.  Do you want to make kefir cream cheese or do you want to continue fermenting?  Continuing to ferment has its advantages, it increases the nutrition of the kefir, especially the folic acid and if you are going to make kefir drinks this is the way to go.  I'll discuss this more in another article. 

Today I'm focused on making cream cheese.  

Step 3, Day 2.  Strain the kefir so that you separate the milk solids from the whey.  Don't worry, you can use both products of the straining - the whey for fermenting and the milk solids for making the cheese.   

I use an 8-cup pyrex measuring cup and a 7.5 inch double mesh stainless steel strainer.  You want to line the strainer with cheese cloth (well really the best thing is butter muslin).  As a side note it is called butter muslin because it was a finely woven cloth that was used for wrapping butter. 

Double line your strainer and pour in the kefir. Cover and let drain.  I have a heavy hand-made pottery plate that just fits over the top.  Let it drain in the refrigerator overnight -- at least. If you need to, you can just leave it alone for a couple of days.  

Step 4, Day 3 or 4 -- Check your draining kefir.  Probably it will have stopped dripping.  But, the bottom of the cheese cloth will still be wet.  So now it needs to drain more.  To do this you'll need some kind of tall cylindrical container and a wooden spoon. Tie the ends of the cheese cloth around over the spoon and then use the spoon to suspend the cheese over the container.  The weight of the cheese will cause it to drip and dry out further.  Put it back in the refrigerator and let this drain for another day.  Pour your whey in a quart jar and date it.  Whey is good for about 4 months, and when you add new whey it renews the whole thing.  

Step 5, Day 4 or 5. Wrap in paper towels.  Untie the kefir milk solids and wrap in paper towels.  This will further dry out your cheese. It depends on how thick you want the cream cheese.  

Step 6, Day 4 or 5.  Making the Cheese. After several hours of letting the paper towels absorb additional dampness, dump into a stainless steel mixing bowl.  Mix with some cream.  I use a fork.  A danish dough hook works well, too.  And you can get them from Amazon. 

I end up with about 2 cups (give or take) of the kefir cheese and to start I add a half cup of raw cream.  Then I mix and see if it's the consistency I want.  Just keep adding cream until it's the perfect consistency.  What determines that?  You do!

You can add in chives, garlic, green onion, salt, black pepper and cayenne at any time in this process.  I usually wait till toward the end after I've achieved the consistency I want. 

This cheese is fabulous for appetizers on a gluten free sour dough baguette