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How I Cured Morgellons
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| Original 8/1/2017 Post | ||||
Linn 8/1/2017 12:28:48 PM | Hi everyone, It is difficult at first to know how to eat right. The easiest way I found was to make sure there is absolutely no bad food and ingredients in our refrigerator and cabinets. Remove them and replace them with Lyme Morgellon friendly ingredients. This will assure you each time you reach to cook, you are safe, and you are attacking the diseases. Apple cider vinegar with Mother to be effective Stevia: do not any other additives. Pure organic stevia. Coconut oil : organic extra virgin cold pressed Butter: Kerry Gold butter or Lurpak from Denmark (Mel's favorite) Almond butter Almond flour Coconut flour Millet flour Organic brown rice: for me I couldn't eat this until fourth month. Quinoa Millet Baking powder you'll need to bake a lot for yourselves Vanilla extract Sea salt Turmeric Garlic powder Black pepper Oregano Cayenne Ceylon cinnamon Chili powder Other spices you like Lemons Lime Garlic Ginger Basils Cilantro Parsley Celery Spinach Arugula Avocado Cucumbers Bell Peppers Romain lettuce asparagus Broccoli Cauliflower Brussels sprouts Red onions Leafy greens Eggs Pumpkin seeds Coconut milk Almond milk You can make these fresh at home. There are a lot of YouTube videos on how to make fresh almond and coconut milk at home. Healthy with no xanthum or guar gum. No additives, pure! There are more but these are more of the basics or called stables. Whenever you can, buy organic. I hope this helps, Happy eating Linn | |||
| Responses (Newest First) | ||||
Laura (aunt) 8/4/2017 8:08:20 AM edit upload | Karen, Thank you for the visual. Such a great way to plan for the work week. It definitely cuts down on stress when you prepare your healthy food this way. I love this idea and thank you once again for sharing. In Christ Love, Laura | |||
Karen 8/3/2017 2:13:55 PM |
Hi Linn, Thanks so much again for starting this thread! I hope others add to this, so I'll do my part and offer an addition as well. As mentioned in earlier posts, I work a long day. I have a 50 minute commute each way and during the work day, I drive from campus to campus...sometimes up to four or five campuses per day. The schools are pretty spread out, so I spend a lot of time in the car. To get the work done, I often eat on the run...often even in the car. I know that's awful...but it's a reality I face each day...because most days the choice is...eat in the car...don't eat...or don't get the job done. Since I do like to eat, and my job allows me to buy food, I often end up eating in the car. Most of the time it's when I'm actually driving, but sometimes, if I'm lucky, it'll be once I'm parked outside my destination. It's easier now since I got a new (to me) car a few months ago...the last one was a stick shift...now I drive an automatic, so I'd equate my current circumstances to fine dining. it might sound kind of difficult, but I'm used to it...I've had my current job for almost ten years. However...this reality adds another parameter to my food choices...it makes me have to consider what's easy to eat and still protocol friendly. Because of this, I thought I'd explain (and show with a picture) how I pack for the day. Hopefully this will help others who may have similar parameters. If I have an early meeting, I'll eat breakfast in the car. I'll get up and take the silver, get dressed, and take a Magnifizyme right before I leave. I can't swallow the Thymic formula very well, so I crush it with a hammer to make a powder...put it in double baggies and hit it with a big hammer until crushed and then sift it through a strainer to remove all the yellow coating. I add the crushed Thymic to a shake I make with Renaissance Activated Whey protein powder from Logos (I like chocolate best). Just fyi...the whey protein is an extra...it's not part of the core protocol or the extension...but I like it and use it as a way to consume the Thymic formula. It tastes good, it's easy to drink, it fills me up and it's fast to make. All of those benefits aren't even counting the health benefits, so for me, it's a win / win choice. The items on the left side of the picture are my breakfast...the above mentioned shake, water, and a plastic divided kid plate with strawberries, blue berries, and raw almonds. It's easy to eat this and drive. The items on the right side are lunch and snacks. The back line up of jars on the right side consists of a jar of filtered water, one of almonds (that's way more than I'll eat in one day, but I just start out with a full jar for the week), one of whey protein shake, and another filtered water. In front of those items are a small jar of blue berries, a jar of strawberries, and on the far right, a jar with a serving of beef, broccoli, cauliflower, and brussel sprouts sauteed with garlic. I prepared this the night before for dinner and ate it hot, but when I take it to work, I'll eat it cold for lunch and call it a "salad." Not shown is the lemon elixir (drink) that I have in my insulated steel cup and the back up jar of same in another jar. I have a big insulated zip bag that I load all of this into with several blue ice packs. This pic shows a lot of Mason jars...and there are two reasons for this. One...I tend to overdose on Pinterest from time to time, and two...I was out of zip locks on the day I packed these items. If I have so many jars, I fold up dish towels and wind them between the jars to keep things from breaking...sometimes I can just put a blue ice pack in between. Then I add my baggies of supplements and flex my muscles to see if I can carry this heavy bag to my car...lol...I can...but it stays where I put it on the front passenger floor board until I get home that night. Hope this helps others. It's not the most inspired group of food choices...I have some of the same things for breakfast that I added for lunch, but time and ease of packing are big considerations, which makes the repetition a lot easier to live with. Usually my "main dish" for lunch is leftovers from the previous night's dinner...so...my menu can get a little more interesting from time to time depending on what I've cooked the night before. Maybe someone reading this can think of some interesting additions to add to my menu. Any suggestions would be greatly appreciated! Karen | |||
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