Category Archives: Traditional Cooking School by GNOWFGLINS

4 Factors That Determine How Severely Amalgam Fillings Affect Your Health

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This is Part II of a 3 part series on mercury in dentistry, detoxification and health. The complete articles are available on the Traditional Cooking School website where I am a regular contributor.

Does long-term, chronic exposure to low doses of mercury vapor pose any risks? What might the health effects be?

And, are there any subsets of our population who might have greater sensitivity to mercury?

These are the questions we will answer in this continuation of our discussion on mercury amalgam fillings. ….. Read More

Please click through and read the rest of the article and leave me some feedback on what you think and any questions you might have!  -Lee

The Historical Uses of Mercury & Its Use in Dentistry Today

mercury gnowfglins blog

(This post is found in its entirety on the Traditional Cooking School site where I also write monthly articles.)

“Will you do a post about amalgam fillings and curing tooth decay? What do you think about biological dentistry? How can I find a dentist with a holistic practice?” asks Michelle A.

In January of 2016, Michelle asked us these questions.

(By the way, we loving getting questions from our readers — they make us think!)

This is one of the most difficult topics I’ve ever written about, and I’ve done some doozies in the past!

To begin, Michelle, let’s talk about the historical uses of mercury and what various countries are doing today, as well as the FDA’s confusing response to mounting evidence against the safety of mercury in dental fillings.

These topics will pose a few more questions, which I will address in future posts. (read more…)

 

Homemade Italian Sausage

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This post is one of my monthly contributions to Traditional Cooking School

Sausage… A gourmet delicacy, yet it is the essence of nose-to-tail farm frugality.

Nothing goes to waste when all the scraps and small pieces of meat are used to make sausage.

Salting, smoking, fermenting, and drying are all ways to preserve meat for longer without refrigeration.

The History

Traditionally, sausage was made from pork, beef, or veal, but….(read more)

Please leave a comment on the TCS post and let me know if you try the recipe!

Explaining Antibiotic Resistance + Natural Alternatives That Work!

This is my latest article for Traditional Cooking School. Please stop by there and leave a comment or question!

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In 1942, Anne Miller was dying of a streptococcal infection until, literally overnight, a single injection of an experimental drug saved her life.

The medical community predicted the elimination of all infectious diseases in the near future.

What was her miracle drug?

The first true antibiotic: penicillin.

Explaining Antibiotic Resistance

At that time, the entire world’s supply of antibiotics amounted to only 64 pounds. Today, over 60 million pounds of antibiotics are used in the United States each year. (Herbal Antibiotics, page 7.)

Additionally, much of the population now uses antibacterial soaps, hand sanitizers, and cleaners daily. And yet, this tidal wave of antibiotic use — and misuse — has not eliminated infectious disease, but rather kindled a new war against antibiotic-resistant superbugs.

The result?  Keep reading here…

6 Natural Strategies to Fight Off Flu Season

Ginger tea with lemon, honey, garlic for a healthy soothing detox drink

 

Flu season is here again…

And it will last from now through early spring.

An average year sees 5% to 20% of our population affected by the flu virus, depending on the severity of the year’s strain.

Influenza is caused by a highly contagious virus that typically infects us through the mucous membranes of the mouth, nose, or eyes. Exposure to the virus can be airborne from a cough or sneeze — or it can come from touching a contaminated surface, such as a doorknob or telephone, and then touching your nose or mouth.

Symptoms include a sudden onset of fever, aches, chills, and tiredness, and possibly a dry cough, sneezing, and sore throat.

If you find yourself sick with the flu, it’s important to know your enemy — the influenza virus — so you can defeat it.

Since it is a virus, not a bacteria, causing the infection, antibiotics won’t work.

Hygiene can play a major role in prevention since the virus spreads through coughing, sneezing, or touching an infected surface. However, antibacterial soap or gels won’t work!

Here are six strategies you can use at home ….[read more]

5 Kombucha Flavors {For Fall}

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It can be expensive to purchase, but it costs just pennies to make at home!

I’m talking about the tart and sweet, naturally effervescent and refreshing, immune-boosting drink we call Kombucha. It’s one of my family’s favorite beverages.

Here are five fun flavors to try this fall. Some are spicy and reminiscent of a delicious dessert, while others are fruity and tart…[read the rest of this post at Traditional Cooking School]

Homeopathy on Your Homestead

Homeopathy-on-Your-Homestead-Traditional-Cooking-School-GNOWFGLINS-main(This blog is featured in its entirety over at Traditional Cooking School by GNOWFGLINS where I also write monthly articles.)

What Is Homeopathy?

Home-ee-AH-pathee.

It isn’t herbal supplements, it isn’t vitamins, it isn’t magic.

Homeopathy, possibly the world’s fastest growing form of health care, is a form of medicine that has been part of the public healthcare systems of many nations and in use for over 200 years.

It was first used by physician Samuel Hahnemann when he became frustrated with the medical practices of his day (the late 1700s). He realized that things like bloodletting often did more harm than good, and gave up his medical practice to research and correct errors in medicine. He began reading and conducting studies on the principles of the Law of Similars.

At its simplest, homeopathy stimulates the body’s innate healing ability.

Read more….

The Four Rs of Conservation: Reduce Reuse Recycle Rot

Four-Rs-of-Conservation-Traditional-Cooking-School-GNOWFGLINS-mainThis blog is part of my contribution to Traditional Cooking School

“Stewardship is foundationally understanding that we are not owners of things, but managers. It basically boils down to three major points:

1. God owns it all.
2. We are all stewards.
3. We have a responsibility to manage it for His glory.

If we understood these pieces, we would do things differently and everything would fall into place.”

–Chris Goulard, Pastor of Stewardship at Saddleback Church

“The care of the Earth is our most ancient and most worthy, and after all, our most pleasing responsibility. To cherish what remains of it and to foster its renewal is our only hope.”

–Wendell Berry

Eating local, eating real, and eating organic is a great start, but it’s just the start — on a long path to helping clean up our planet. Just like everything else, it’s a journey beginning at your own front door. Here are a few ideas to help you Reduce, Reuse, Recycle, and Rot in your own home, neighborhood, and town…Read More

Compound Butter {Butter Gets Dressed Up}

 This blog is part of my contributions at Traditional Cooking School

Compound-Butter-Traditional-Cooking-School-GNOWFGLINSAs a young married couple without kids, we moved to a new city eight hours from home. There, we met Mr. and Mrs. Samuels at church.

We loved getting invitations to eat dinner at their house. Sam, retired from the Navy, had filled their home with beautiful things from around the world. Helen was a pearls-go-with-everything, warm and friendly lady who knew how to make her guests feel welcome.

But what I remember most about the first evening we spent with them was the butter. Read more…

Cajun Catfish and Homemade Cajun Seasoning

Cajun-Seasoning-and-Catfish-Traditional-Cooking-School-GNOWFGLINS-main2-jpgThis post is one of my regular blogs for Traditional Cooking School:

The Acadians began as French settlers of a region called Acadia — in eastern Canada and northern Maine — but they eventually traveled down the Mississippi River in the 1750s to escape difficult British rule. Near the end of that long river, the Spanish finally welcomed them in what would become Louisiana.

The Acadians settled down and got cooking, developing some of the tastiest food anywhere. Étoufée, boiled crawfish,  gumbo filé, and fried catfish became trademark dishes for these folk, whose name was soon shortened to just Cajuns.

Cajun food focuses on local ingredients found in the bayous and river delta, and (unsurprisingly) their menus feature fish and seafood quite often. In addition to the traditional French mirepoix (diced onion, carrot and celery), the Cajuns like to add garlic, cayenne pepper, and plenty of black pepper to make zesty, full flavors.

Although their basic seasoning combination is…. (You can read the rest here)

Leave me a comment here or at Traditional Cooking School and let me know your favorite way to eat catfish!