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How I Cured Morgellons
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11/8/2013 7:37:09 AM | Thank you to everyone for your kind responses. To answer your question about flour, Dawn, I ate mostly Ezekiel products in the beginning because they make flour less bread, English muffins, tortillas, etc. and these are in almost every store in the freezer section. They have a lot of protein, which is a bonus! Trader Joe's also makes a flour less bread. I have used coconut flour, almond flour and brown rice flour in recipes as well as pastas made from brown rice and quinoa. I think the most important thing is to avoid white flours, white rice or anything that we convert into sugar. I never used coconut oil in my cooking, because I couldn't get used to the taste but I do use it on my skin everyday! Mostly I use olive oil to cook with. When I wanted a treat I ate Kind bars - the dark chocolate and sea salt have only 5 grams of sugar and I felt like I was eating a candy bar. I wasn't usually hungry, but in between meals, I snacked on almonds, too. Nuts are very filling. And for more calories, I make guacamole and eat it with chips called Beanitos, also available everywhere. They are made with lentils and black beans, are GMO free and really tasty. I also try to have hummus and tabouli on hand to snack on. For Thanksgiving I am making a turkey and will experiment with a stuffing recipe and will post it here. My meals are pretty routine now but usually for breakfast I have an egg with an English muffin with organic butter and either a detox tea or Red Rooibus tea. I alternate that with Ezekiel cereal with almond/coconut milk, unsweetened coconut, ground flax, chia seeds, and cinnamon and Stevia to taste. Sometimes I add berries. For lunch I have a salad and I try to put 5 items in each time as well as a protein. So that may be lettuce, peppers, tomato, cucumber, red onion, cabbage, broccoli, avocado, or whatever veggies I have. I add cooked chicken, quinoa, or an egg on top. My favorite dressing is lemon juice, olive oil, salt and pepper. Minute Maid makes a lemon juice with nothing added, also in the freezer section of stores and it saves money. For dinner I have soups or fish, chicken or once in a while grass-fed beef. I like to roast a variety of vegetables with olive oil. I use a lot of onion, garlic, cayenne, curry powder, cinnamon and other spices. I never felt I had to eat raw everything, and I got better with a variety of cooking and preparing. I do try to get everything organic and local, but I'm not crazy about it. I just do the best I can, like all of you. I'm kind of an ADD cook, so I never follow recipes but just try to prepare foods I like and adapt them to the protocol. Not always easy, but doable. When I started to add fruit to my diet I relied on berries and apples. I bake apples with cinnamon and have that for dessert. One thing to be wary of . . . some people will say things to derail your food choices. Like, "You can have a little, can't you?" I think the only thing that really worked in the beginning to help me stick to the foods was to stay home and rest because every time I went out, I had to make choices that were less than ideal. So in getting well, I had less of a social life and that was ok because I knew it was temporary. Last Thanksgiving I stayed home and did not celebrate with my family. Mostly I was terrified of spreading this to someone else. I still don't know if I was contagious. I was feeling pretty sorry for myself, but Christmas was a little better, and then in the spring, I felt almost normal. This is all to say that while you are trying to figure it all out, time passes and you make progress towards better health. Good luck in your journey, Dawn. It sounds like you are already making excellent choices. Ellen |
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