new member questions

[Guest guest]

> 1. My wife was out of town and so only saw a few of the stones that

refused

> to flush. She put on gloves and said basically that they were too

> soft. She admitted they where very high in bile because of the green

> color, but otherwise refuses to believe they are stones. I wish I had

> saved some of the larger waxier once for her, but I had thrown them away

by

> the time she got home.

IMHO, and there is no scientific proof that I know of, the

softer stones are newer ones, as they are in the GB over

a period of time, they tumble around and gather material

to get larger, and also get harder. I have done flushes

in years past when no stones showed clearly in ultrasound

and got the soft smaller stones, they may have been in

the liver ducts as well. Then after waiting 5+ year to flush

and knowing that I needed to be doing this, I had an ultrasound

and did show stones, that flush produced larger, harder and

waxier stones as you describe. Also some of the softer

ones, but the harder ones were larger, and some clumped

together as if they had been packed together in my GB

for some time (have pictures of some at my GB web page

in my signature line). Earlier years if I left the softer stones

out for any period of time, they would dissolve, I left a couple

of these out, and in 24 hours they were the same size and

still firm, though not " hard as rocks " .

Yes, in time the stones should be less and smaller, but

now that you have gotten things moving, theres a chance some

will be coming out of the liver and you will need to flush

again, see how you feel.

If your cholesterol problem is related to the liver, it should

improve as the health of your liver improves.

L. Meydrech, CN

http://nutritionist.tripod.com/gallbladder.html ~ My Flushes

HerBulletin

FREE Health Analysis:

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[Guest guest]

> Dear , My husband was diagnosed with a

>gallbladder problem about two weeks ago, after

>a short but rather expensive stay, in the hospital.

>Wanting to know more about this gallbladder thing,

>I looked up several sites on the internet and nearlyall

>of them suggested to " flush the liver/gallbladder " . I

>have tried the five day flush but either I am doing it

>wrong or something is wrong with me. I have not

>seen any evidence of any " stones " of any color,

>shape or size. Also, in spite of the extra fiber and

>water, I have been having some difficulty with

>constipation. When I do have a bowel movement,

>it is not the colors everyone else is describing.

>What to do? Lynne

Hi, Lynne,

I want to first understand correctly...your husband has

been diagnosed with gallbladder trouble, not you,

correct? But after reading about the flushes you decided

to try to do one yourself?? Perhaps you don't need

to do this, if you aren't having symptoms...please fill me

in with a bit more information about what lead you to

do that cleanse. Thanks.

L. Meydrech, CN

http://nutritionist.tripod.com/gallbladder.html ~ My Flushes

HerBulletin

FREE Health Analysis:

http://www.mynsp.com/web/meydrech/healthAnalyzer.jsp

mailto:claudiameydrech@...

" A cheerful heart is good medicine " Prov. 17:22a

[Guest guest]

----- Original Message -----

From: " Lynne " <foofoo6520@...>

<gallstones >

Sent: Friday, August 15, 2003 9:32 PM

Subject: Re: New Member Questions

>Is this a bad thing to want to do a flush?

>Is it possible to be " stone free " ? Thanks, Lynne

Lynn, No to question 1 and maybe yes to question 2,

but often the first flush doesn't produce as much as

the next...the first might get things moved down into

the gallbladder, then the next will flush them out, you

could give it another go...you don't have anything to

lose. Did your hubby try it with your??

L. Meydrech

eBay ID: claudias_corner_auctions

Visit my current auctions:

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http://nutritionist.tripod.com

FREE Health Analysis:

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[Guest guest]

Hi. I'm new to the group and happy to find out about its existence.

I have a few questions that I'm hoping might be answered here. I've

been quite sick for the last few years and am desperate for some

relief. More about that later; first some questions:

1) My IGE was tested recently at 1010. My doctor says this is higher

than the range for which Xolair has been tested and approved (which

is up to 700), and she won't prescribe it for me unless or until it's

approved for higher leveles. Have other people encountered this

obstacle?

2)Has anyone with a similarly high IGElevel used Xolair?

3)Is 1010 really that remarkable a level?

4) Is it likely that another doctor might be wiling to prescribe

Xolair? Or is the 700 IGE level a known cut-off for Xolair patients?

My illness has been diagnosed as Mast cell activation disorder (or

possibly-- but less likely-- mastocytosis). I'm also very allergic

and have had numerous anaphylactic episodes over the last three

years, as well as many non-IGE mediated reactions to medications,

environmental chemicals, etc. I'm very reactive to exposure to heat

and direct sunlight, too (with systemic symptoms, not skin symptoms).

During severe attacks, symptoms include flushing, itching, diarrhea,

tachycardia, headaches, blood pressure lability (both high and low),

frequent urination, lightheadedness, and sometimes I come very close

to losing consciousness. It's very frightening, to say the least.

I would give nearly anything for some improvement in my symptoms,

because my life is so extremely limited now. There are few things I

can eat. I don't drive much anymore. I rarely go out before

dinnertime, at least during the warmer months. Traveling is extremely

difficult. I take a lot of antihistamines, which help to a certain

degree. A mast cell stabilizer has made it possible for me to live

without daily anaphylaxis, making my life far more livable than it

was three years ago, when I first became so acutely ill.

My doctor seems to feel that high IGE could be one of the reasons my

mast cells are so hyperactive, and that reducing the amount of IGE

may help my symptoms to stabilize. Does this seem to make sense? Do

any others here have symptoms similar to mine?

Thanks so much.

Meryl

[Guest guest]

Meryl, I have similar symptoms and am awaiting results from some blood tests

that may point to masto. My internist also mentioned xolair to help me if my

ige come back high. He is supposed to call me today so I will find out if

there is a 'cut off point' on the ige to get the xolair.

What mast cell stabilizer are you on?

I am becoming allergic to foods I was never allergic to. Also, cannot drive

anymore, and smells are a big trigger. Recurrent anaphylaxis for 2 years.

Would love to have my old life back.

[Guest guest]

Meryl, what tests did they do to diagnose you as a Mast Cell Activation

disorder?

Also, do you have asthma as well?

[Guest guest]

,

I take Ketotifen as a mast cell stabilizer. It's not a cure-all, but before I

found it, I had anaphylaxis every day, was in and out of the hospital several

times a week,and lost 40 lbs in three months because I couldn't eat ANYTHING

without having a huge anaphylactic reaction. It helps a lot, BUT my life

could really be a lot better. I'm still very reactive.

I'm hoping that I'll be able to try Xolair and that it will help.

Best,

Meryl

Meryl, I have similar symptoms and am awaiting results from some blood tests

that may point to masto. My internist also mentioned xolair to help me if my

ige come back high. He is supposed to call me today so I will find out if

there is a 'cut off point' on the ige to get the xolair.

What mast cell stabilizer are you on?

I am becoming allergic to foods I was never allergic to. Also, cannot drive

anymore, and smells are a big trigger. Recurrent anaphylaxis for 2 years.

Would love to have my old life back.

[Guest guest]

Hi, we've had a couple of people post before who have been approved

for Xolair whose IgE scores are well above 700. Last time I had my

IgE score done, I was near 800.

Just to clarify, Xolair doesn't lower IgE - it just binds to the IgE

cell to keep it from binding to the mast cell. It sounds like it

could be very helpful for you. Let us know....

Welcome to the group!

Addy

[Guest guest]

Welcome Lynne! I can't answer all of your questions, but there is a

wealth of knowledge on this list. Also, you can search the archives

very easily by going to onibasu.com and checking

" " --MUCH better than trying to search over at .

>

> 1) In preparation of BRAZIL NUTS (NT pg. 511), how long should they

> be soaked? There is no indication for them or several other nuts.

I soak nuts for at least 6 hrs. and sometimes overnight. I don't

worry too much about being exact with the time.

>

> 4) Both my husband and I are allergic to DAIRY. I get terrrrible

> mucous colds and he gets very bad acne.

Have you ever tried raw, grassfed, fermented dairy products? Many

folks do have a true allergy (to casein) but often it's the processing

that makes people sick. Dairy CAN be an incredibly nutrient-dense

food.

>

> 6) I have read in several health books that " NIGHTSHADES " (potatoes,

> sweet potatoes but not yams, tomatoes, all peppers, all chiles,

> eggplant/aubergine) remove calcium from the body (I supposedly have

> some osteoporosis). As a result, I have avoided nightshades for

> years. What does the W.P.F. think of this?

AFAIK, WAPF doesn't have a statement about nightshades. I've heard

that people with joint issues and arthritis improve by eliminating

these from the diet, but I find it hard to believe that all of these

foods remove calcium from the body.

>

> 8) On a related note, (and lastly!) we would like to know if salted &

> dried meat (i.e., biltong, jerky) is essentially " raw " in the

> nutritional sense -- or just as good.

Lots of folks enjoy jerky on this list. I think if it's dehydrated at

a low temp, it is essentially " raw " but I'm not positive about

this....others will chime in.

>

> Eagerly awaiting any and all responses, please forgive my apparent

> ignorance at this point - we have just embarked on a journey into a

> whole new world!

No need to apologize! Your questions are actually quite sophisticated

as newbie questions go. Yes, it's a new and *wonderful* world--so

glad you found us!

[Guest guest]

Dear ,

Thanks so much for your warm welcome:) and thoughts (and research

links) re our questions.

Regarding the DAIRY issue - yes, both of us has used RAW dairy in our

lives, since my childhood on South Africa included MUCH raw, etc etc

dairy. My hubby lived in Spain for several years, and also had that

option. It is the DAIRY, not the method for both of us, SADLY!

Regards,

Lynne

_____

On Oct 10, 2005, at 12:38 AM, wrote:

> Welcome Lynne! I can't answer all of your questions, but there is a

> wealth of knowledge on this list. Also, you can search the archives

> very easily by going to onibasu.com and checking

> " " --MUCH better than trying to search over at .

> ...........

4) Both my husband and I are allergic to DAIRY. I get terrrrible

> mucous colds and he gets very bad acne.

Have you ever tried raw, grassfed, fermented dairy products? Many

folks do have a true allergy (to casein) but often it's the processing

that makes people sick. Dairy CAN be an incredibly nutrient-dense

food.

.........

>

> No need to apologize! Your questions are actually quite sophisticated

> as newbie questions go. Yes, it's a new and *wonderful* world--so

> glad you found us!

>

>

>

--

Lynne Muelle

lynne@...

[Guest guest]

Dear List,

I submitted this e.mail a few days ago, and have been really

disappointed that only two people briefly responded, so I would like

to ask you to read my slightly edited e.mail again, and please reply

if you feel you have some answers for me. I am really interested in

solving some of these issues.

Thanks,

Lynne

________

On Oct 9, 2005, at 4:15 PM, Lynne Muelle wrote:

Hello,

We have recently been introduced to ...

the W.P.F. and Sally Fallon's " Nourishing Traditions " , and are sure

that the reasons for our feeing " grim " regardless of the organic

foods consumed and other healthy living we have practiced for years,

is because of our preparation methods!

Now, with all this new knowledge, however, we have many questions

which may be able to be clarified by members of this list.

I would love to hear from as many as would care to teach and lead us

further.

Here are some questions:

1) In preparation of BRAZIL NUTS (NT pg. 511), how long should they

be soaked? There is no indication for them or several other nuts.

2) Regarding drying of nuts - what DEHYDRATOR (NOT NON- STICK

TEFLON), has worked for you? Is there a Stainless Steel dehydrator

i.e. not necessarily " non-stick " ? Also - I presume one can use

parchment paper instead, to prevent sticking of nuts, for example,

since the heat is low.

3) We have a Reverse Osmosis water filter in the kitchen, but have

read in N.T. that " other minerals " should be reintroduced. How is

this done, and wht are such minerals, in what quantities, etc? This

all seems very odd and difficult.

4) Both my husband and I are allergic to DAIRY. I get terrrrible

mucous colds and he gets very bad acne. Since the skin and mucus

membranes are organs of elimination, this is why the mucus built up

by dairy in OUR BODIES eliminate so severely. Everywhere we read, it

seems to be about stomach intolerance, which is not our problem. Now

- here's the issue - in N. Trad. there are SO MANY things that have

to be soaked in WHEY or SOME OTHER dairy product. (I want to make

chutneys, for example, which HAVE to use whey, and am petrified

because I do not want colds the way I had them all my life until I

stopped dairy.) My question is: Although one can use lemon juice or

vinegar in the recipes where it is stated, can one use the lemon

juice of vinegar in reciped where it is not stated? What else do you

suggest? (Yes, we have both had raw dairy - this is not the problem

for us.)

6) Regarding " braai-ing " (South African) or barbecuing (USA BBQ)

meat - we BBQ on a GAS grill outdoors. Does GAS GRILLING/BBQ have the

same carcinogenic effect on the meat as (the N.T. Book seems to

indicate) CHARCOAL grilling (and smoking)? Of course, the meat is

still above the flames and does come into contact with the direct

flames at times.

In Argentina I found the traditional practice there is to grill/BBQ

the meat on an open fire, but to keep the meat away from direct

contact with the flames (the meat is along the side of the pit, not

on top of the flames). I saw this in the Middle East too. Can anyone

comment? We LOVE grilled meat! One can leave it virtually raw as well!

7) We would like to know if salted &

dried meat (i.e., biltong, jerky) is essentially " raw " in the

nutritional sense -- or just as good.

Eagerly awaiting all responses,

Thank you,

Sincerely,

Lynne

--

Lynne Muelle

lynne@...

[Guest guest]

Lynn,

Come on over to the GFCFNN group for NN without dairy.

Connie H.

>

> Hello,

>

> We have recently been introduced to ...

> the W.P.F. and Sally Fallon's " Nourishing Traditions " , and are sure

> that the reasons for our feeing " grim " regardless of the organic

> foods consumed and other healthy living we have practiced for

years,

> is because of our preparation methods!

>

> Now, with all this new knowledge, however, we have many questions

> which may be able to be clarified by members of this list.

> I would love to hear from as many as would care to teach and lead

us

> further.

>

> Here are some questions:

>

> 1) In preparation of BRAZIL NUTS (NT pg. 511), how long should they

> be soaked? There is no indication for them or several other nuts.

>

> 2) Regarding drying of nuts - what DEHYDRATOR (NOT NON- STICK

> TEFLON), has worked for you? Is there a Stainless Steel dehydrator

> i.e. not necessarily " non-stick " ? Also - I presume one can use

> parchment paper instead, to prevent sticking of nuts, for example,

> since the heat is low.

>

> 3) We have a Reverse Osmosis water filter in the kitchen, but have

> read in N.T. that " other minerals " should be reintroduced. How is

> this done, and wht are such minerals, in what quantities, etc? This

> all seems very odd and difficult.

>

> 4) Both my husband and I are allergic to DAIRY. I get terrrrible

> mucous colds and he gets very bad acne. Since the skin and mucus

> membranes are organs of elimination, this is why the mucus built up

> by dairy in OUR BODIES eliminate so severely. Everywhere we read,

it

> seems to be about stomach intolerance, which is not our problem.

Now

> - here's the issue - in N. Trad. there are SO MANY things that have

> to be soaked in WHEY or SOME OTHER dairy product. (I want to make

> chutneys, for example, which HAVE to use whey, and am petrified

> because I do not want colds the way I had them all my life until I

> stopped dairy.) My question is: Although one can use lemon juice or

> vinegar in the recipes where it is stated, can one use the lemon

> juice of vinegar in reciped where it is not stated? What else do

you

> suggest? (Yes, we have both had raw dairy - this is not the

problem

> for us.)

>

> 6) Regarding " braai-ing " (South African) or barbecuing (USA BBQ)

> meat - we BBQ on a GAS grill outdoors. Does GAS GRILLING/BBQ have

the

> same carcinogenic effect on the meat as (the N.T. Book seems to

> indicate) CHARCOAL grilling (and smoking)? Of course, the meat is

> still above the flames and does come into contact with the direct

> flames at times.

> In Argentina I found the traditional practice there is to grill/BBQ

> the meat on an open fire, but to keep the meat away from direct

> contact with the flames (the meat is along the side of the pit, not

> on top of the flames). I saw this in the Middle East too. Can

anyone

> comment? We LOVE grilled meat! One can leave it virtually raw as

well!

>

> 7) We would like to know if salted &

> dried meat (i.e., biltong, jerky) is essentially " raw " in the

> nutritional sense -- or just as good.

>

> Eagerly awaiting all responses,

> Thank you,

> Sincerely,

> Lynne

>

> --

> Lynne Muelle

> lynne@m...

>

>

>

>

[Guest guest]

Dear Connie,

This is exciting.... what is the GFCFNN group?

Lynne

____________

On Oct 11, 2005, at 11:53 AM, Connie Hampton wrote:

> Lynn,

> Come on over to the GFCFNN group for NN without dairy.

> Connie H.

>

>

> >

> > Dear List,

> >

> > I submitted this e.mail a few days ago, and have been really

> > disappointed that only two people briefly responded, so I would

> like

> > to ask you to read my slightly edited e.mail again, and please

> reply

> > if you feel you have some answers for me. I am really interested

> in

> > solving some of these issues.

> > Thanks,

> > Lynne

> >

--

Lynne Muelle

lynne@...

[Guest guest]

Lynne-

>Regarding the DAIRY issue - yes, both of us has used RAW dairy in our

>lives, since my childhood on South Africa included MUCH raw, etc etc

>dairy. My hubby lived in Spain for several years, and also had that

>option. It is the DAIRY, not the method for both of us, SADLY!

Does raw dairy from grass-fed Jersey or Guernsey cows give you trouble?

-

[Guest guest]

Lynn-

>1) In preparation of BRAZIL NUTS (NT pg. 511), how long should they

>be soaked? There is no indication for them or several other nuts.

I have no idea about brazil nuts specifically, but generally I think nuts

are supposed to be soaked overnight.

>2) Regarding drying of nuts - what DEHYDRATOR (NOT NON- STICK

>TEFLON), has worked for you? Is there a Stainless Steel dehydrator

>i.e. not necessarily " non-stick " ? Also - I presume one can use

>parchment paper instead, to prevent sticking of nuts, for example,

>since the heat is low.

I have an Excalibur, which is a very nice dehydrator... except that it's

almost all plastic. Not teflon, though. There are industrial-style

stainless steel dehydrators out there, but they're more expensive and I

don't know which (if any) are good.

>3) We have a Reverse Osmosis water filter in the kitchen, but have

>read in N.T. that " other minerals " should be reintroduced. How is

>this done, and wht are such minerals, in what quantities, etc? This

>all seems very odd and difficult.

Well, that's the million dollar question. Mineral water (e.g.

Gerolsteiner) is one way to go. A microcrystalline calcium hydroxyapatite

supplement -- with some sort of supplemental form of magnesium, perhaps

taurate, in addition -- would be another way to go. Or both. There are

salt-based mineral supplements you can add directly to drinking water, such

as Concentrace, but those tend to be awfully high in chlorides and also

nasty-tasting.

>My question is: Although one can use lemon juice or

>vinegar in the recipes where it is stated, can one use the lemon

>juice of vinegar in reciped where it is not stated? What else do you

>suggest? (Yes, we have both had raw dairy - this is not the problem

>for us.)

There are also vegetable fermentation starters available, such as from Body

Ecology, so you could skip the whey entirely.

To elaborate on my earlier question, though, have you tried raw fermented

grass-fed Jersey or Guernsey dairy? And what about raw fermented sheep's milk?

>6) Regarding " braai-ing " (South African) or barbecuing (USA BBQ)

>meat - we BBQ on a GAS grill outdoors. Does GAS GRILLING/BBQ have the

>same carcinogenic effect on the meat as (the N.T. Book seems to

>indicate) CHARCOAL grilling (and smoking)? Of course, the meat is

>still above the flames and does come into contact with the direct

>flames at times.

The biggest problem with grilling appears to be from fat falling onto the

heat source, getting burnt and then being redeposited on the food in

carcinogenic and otherwise harmful forms, so yes, gas grilling can be just

as bad in this respect. Gas grilling also had the drawback of the gas

itself getting into the food. This varies by grill, but it's probably

present to some degree in all gas grills. Charcoal grills, OTOH, have the

problem of additives and other chemical nasties in the charcoal, but this

might be controllable by getting quality organic charcoal... if such a

thing exists.

Smoking foods may be harmful, may be innocuous or may even be beneficial

(the jury still seems to be out) depending on the particulars (smoke

source, keeping fat off the heat source, etc.) so I'd just be careful about

how you do it. Water smokers eliminate the problem of fat splashing onto

the heat source entirely.

>In Argentina I found the traditional practice there is to grill/BBQ

>the meat on an open fire, but to keep the meat away from direct

>contact with the flames (the meat is along the side of the pit, not

>on top of the flames). I saw this in the Middle East too. Can anyone

>comment? We LOVE grilled meat! One can leave it virtually raw as well!

That would largely eliminate the problem of fat dropping on the coals, so

if you're going to charcoal grill, that's the way to go!

>7) We would like to know if salted &

>dried meat (i.e., biltong, jerky) is essentially " raw " in the

>nutritional sense -- or just as good.

Salt causes many changes to the meat, so it's not likely to be just as good

as raw, but it can still be very nutritious.

-