Rooting Around In The Earth

The Earth, Herself and the soil we walk around upon, is loaded with microbes. It is the way of Nature. Our bodies have more microbial cells than human cells (The human body contains trillions of microorganisms — outnumbering human cells by 10 to 1.) Modern Human’s obsession with destroying every microbial organism is creating imbalances in our bodies and health, in all living beings, and in the general health of the entire planet.

In college for my RN degree, we learned the germ theory of disease. This germ theory (remember it is a theory not a fact) states that microorganisms, bacteria, virus and fungi, are the cause of most diseases. It is the cornerstone of modern medicine and treatment of diseases.

As soon as I finished nursing school, I began (honestly, continued) my training / learning in Natural Medicine-Natural Health. In my mid 20’s, I read a book by a talented and wise herbalist, James Green, called The Male Herbal: The Definitive Health Care Book for Men and Boys. James Green introduced me to a theory called Terrain Theory. This theory stated that germs cannot invade the body if the body is healthy. So when the terrain, the soil of our bodies - our flesh, is unhealthy, we are wide open and susceptible to inviting in micro-organisms that are not a natural part of our body’s terrain. Obviously, this will cause upset in the body’s health.

Think yeast overgrowth in the vagina. Yeast is normal there, in the vagina, but when the body is unhealthy, BAM, prime opportunity for the yeast to overgrow /over populate the vagina and you now have an irritating problem.

A light bulb went on in my head. This made so much more sense to me than the mindset that we are walking around constantly at war with every microbe we cross paths with.

Let go of the trauma of the 1950s people. Everything does not have to be heat, hot water, and/or chemical sterilized to death. Learn to live in harmony with microbes because when you kill them off with antimicrobials - antibiotics, you are killing the beneficial as well as the not so beneficial microbes.

Living in harmony with microbes means taking care of our body as Nature intended. See this link on Lifestyle Choices. Your natural living habits are your amazing Lifestyle Medicine habits that keep your terrain nourished and healthy.

• Eat Dirt: pull an organic carrot from the soil, wipe off obvious Soil (Dirt as W. B. Logan calls this Ecstatic Skin) , eat the carrot & be grateful for the Soil Microbes you are not paying 50 bucks for in encapsulated form out of a supplement bottle.

• 100% Whole Food Eating: food are the Sacred substances that nourish your every body cell

• Stop using antimicrobial hand sanitizers

• Stop using chemical and antibiotic antimicrobial cleansers in your home (see image below)

• Eat organic food

• Avoid all chemical in home, yard, garden, garage, etc.

• Live from a space of Nature because you are Nature.

Our Gut Microbial Health (digestive tract) is of top notch importance in the development, or not, of

• auto-immune conditions

• mood disorders: think anxiety & depression

• small intestinal and colon ill health issues

• The list goes on & on…

• Upcoming classes at Five Elements Living to create Healthy Gut Microbial Lifestyle Habits: https://www.paulayoumellrn.com/the-science-of-functional-medicine-classes

• Live a Whole Health Lifestyle for Your Well Being

My Best Gluten Free - Grain Free Bread Yet!

UPDATED 9/28/22

Why was this particular loaf so much better? I have made several varieties of the gluten free, 100% whole food flour, bread from various websites. One was too eggy. It had 6 eggs per one loaf of bread. It was more like eating some sort of weird loaf of quiche. Others were too moist and dense. This one I remedied by cutting the eggs to 4, adding lots of extra butter, and using milk.

The top is nice and brown crispy. And it is not doughy in texture. I had a slice warm from the oven and literally slathered in slices of butter. Delicious!

Ingredients  

• 2/3 cup organic buckwheat flour

• 2/3 cup organic quinoa flour

• 2/3 cup organic millet flour

• 2 Tbsp coconut flour

• 1 rounded teaspoon baking soda

• 1 rounded tsp baking powder

• 1/3 cup + a little extra organic Pasture Butter, I am very generous with the butter, and I gently melt it before adding to the batter

• 1 TBSP apple cider vinegar

• 2 TBSP local maple syrup

• 4 local & organic eggs

• 3/4 cup local, organic Goat’s milk

• ½ teaspoon unrefined pink Himalayan salt

Vinegar, Milk, Salt, & Eggs

1. Melt the butter

2. Beat the eggs

3. Mix in melted butter, milk, & maple syrup

4. Mix dry ingredients together

5. Add dry to wet & mix well

6. You will have more of a thick bread batter than a traditional yeasted bread dough

7. Pour into a well buttered bread pan ( I use 8 1/2 L X 4 3/4 W X 2 3/4 D )

8. Bake at 350F for 55 minutes or so until top is crispy brown & loaf pulls away from the bread pan sides

Let cool for 10 minutes and then remove to a plate. Allow to finish cooling.

Slice & use for your favorite sandwiches, toast for a buttery delight, add jam, melt cheese on, spread with hummus / peanut butter / Nuttzo butter… whatever pleases you! Bologna from well raised pigs?? I no longer have a source for such childhood comfort foods. Bummer.

Goat’s Milk Butter

I have one frozen package of Piggery Bologna left… the business has been closed for over a year. I will miss this pasture raised pork bologna when I finally decide to break it out of the freezer and indulge.

Embrace Your Sacred Cow

Cows gracing peacefully at The Lands At Hillside Farm, Shavertown, PA

Cow? Really Paula... where can you possibly be going with this? Get as big as a cow? Be gentle like a cow? Have gorgeous, long lashes like a cow? 

Nah, something much more practical! Chew like a cow people. Chew long, luxuriously, peacefully, and gently. 

95% of the clients and students I work with have some sort of GI Tract upset. Their digestive tract is struggling to do the job of, well, digesting. So many more of your bodily processes (all of them really) rely on your digestion so the rest of your body's functions can happen effortlessly. Yup, the bottom line is that efficient digestion is what creates the downstream effects of well nourished body cells or not so well nourished cells. Good digestion and a healthy digestive tract lead to:

• food well broken down into usable nutrients that are
• absorbed through that health 1 cell thick gut lining and then
• circulated effortlessly through the blood stream until these nutrients
• arrives safely at each and every body cell's doorstep and then they
• move across the cell membrane with ease and peace to be
• utilized by every intercellular organelle to make the miracle of you happen in each and every moment.

Digestion IS a sacred and beautiful thing. 

Just because these below images leave out the mouth and esophagus... don't fall for the same foolishness. Both are very important parts of your digestive tract... as is your brain and nervous system! Mouth to brain to gut communication is so key for release of your digestive juiciness.

So I ask... why do we, as a culture, shovel food (or worse yet: food products) into our mouths with no thoughtfulness around what we are eating say nothing about how we are eating it. We then expect our bodies, minds, and spirits to soar with great health and carry us through our days effortlessly and with ease?

I have written numerous times about the sacredness of food, meal times, and chewing. Is anyone listening to me? I know my kids are not...

Here's a suggestion: 

So many of us do realize that bedtime routines/rituals are so beneficial to creating deep and peaceful sleep every night. (Although, many of us are in need of embracing this bedtime sacredness as well.)  My suggestion is to start seeing meal time rituals as important and sacred. Relax, breathe deeply, and chew well. Maybe light a candle to remind yourself how important you are and how important it is to slow down and nourish your body, mind, and spirit with food and eating (chewing your food well much like the cow does instinctively and intuitively with every bite and every mouthful of grass!). 

For my PDF handout on chewing your food well click this link: http://issuu.com/paula754/docs/chewing_with_pictures

Blessings of Happy, Healthy, Peaceful, and Nourishing Meals To You!

Bone Broth: What Is the Hype?

Jar one: bones soaking in apple cider vinegar

Jar two: finished bone broth

I originally wrote this for the Potsdam Food Co-op's August 2016 Newsletter.

Perhaps you remember your mom or grandma feeding you chicken soup when you were ill. Most chicken soup, stock, was made with the bones, cartilage, and the hunks of attacked chicken meat. (If you are vegetarian or vegan… don’t bail on me just yet. I have plant based gut healing suggestions as well. Bare with me on this bones thing.)

Animal bone broths have been used for hundreds of years, thousands really, for their nourishment and healing benefits. People inherently knew the healing benefits of the daily food and life choices they made. Modern living somehow now requires scientific proof that what we are doing is worthwhile. Research into the benefits of bone broth is available and plenty to satisfy the scientifically inclined.

After the long soak and simmer to make bone broth (recipe to follow), the resultant gelatinous and slightly fatty liquid contains valuable minerals and nutrients in a form your body can easily absorb, circulate in your bloodstream, and be taken in and used by your body cells. These nutrients include amino acids, calcium, magnesium, phosphorus, potassium, silicon, sulfur chondroitin, glucosamine, collagen, and a variety of trace minerals and other nutrients.  The gelatin in bone broth supports gut lining health, gut lining healing, and proper digestion.

Bone broth has been proven to help with infection fighting (why Mom and Gram gave you chicken soup when you were sick with the cold and flu). Bone broth contains amino acids that easily nourish the body on the cellular level. L-arginine and L-glutamine are two nourishing amino acids present in bone broth that decrease inflammation in the gut (and whole body inflammation) assisting the immune system in its never ending job of fighting infections and inflammation.  L-glutamine is known for its gut health enhancing properties. L-glutamine helps to heal and seal the lining of the digestive tract, your gut. More L-glutamine information coming up.

Many issues of modern living (antibiotics, hand sanitizers, modern wheat-gluten and dairy, chlorine and fluoride in drinking water, household chemicals, cosmetic chemicals, glyphosphate and other industrial agricultural chemicals… the list is never ending) create inflammation in the gut. An inflamed gut lining creates problems that allow undigested particles of food, chemicals, microbes, etc. to directly enter into the blood stream. This happens because the gut inflammation creates a diseased small intestinal condition medically named increased intestinal permeability.

This dis-ease of the body’s small intestine is more commonly known as Leaky Gut Syndrome. The small intestine has junctions that are very tightly packed together. These tight junctions serve a wonderful purpose by keeping unwanted particles (chemicals, bacteria, viruses…) in the digestive tract to be dealt with and passed out in solid waste OR food digested down to the smallest particles* to be absorbed, circulated, and used for cellular nutrition.

·         *Carbohydrates to simple sugars

·         *Proteins to amino acids

·         *Fats to fatty acids

The issues of modern living, mentioned above, create inflammation that irritates and erodes away at the gut and loosens these tight junctions. When these junctions are loosened all hell breaks loose in the body. The above mentioned substances pass through the now loose junctions directly into the bloodstream. This is not meant to be. The substances are meant to be digested first, cleaned up by the liver, and/or pooped right out of the body. When they slip into the circulation because the junctures are no longer tight to keep them where they belong… your immune system goes postal on them. Antibodies are created to combat these substances that are seen as foreign invaders, antigens. The next time you eat or take in one of these substances, the substance moves into the bloodstream through the loose junctures setting off the immune system (The immune response to this now problem food or substance actually happens before the food even reaches the intestines). This time the immune system has the antibodies ready and war is waged on the substance, the assumed antigen. Over time the body wears down from this cycle of inflammation, gut juncture loosening, seepage of the unwanteds into the blood stream, and a result can be that the body starts attacking itself (auto-immune issues).

Above 2 photos used with permission of Tracy Harrison – http://www.wildlysuccessfulhc.com/  Photo #1 shows tight junctures and loose junctures in a simplistic drawing.  Photo #2 inside of small intestine showing a very blown up view of the thousands of villi covered by millions of micro-villi. These villi are where the junctures exist.

My gut story is a very simplistic explanation meant to assist in the understanding of what in the body is going awry.  An inflamed gut lining contributes to leaky gut syndrome and the resultant food sensitivities and allergies, auto-immune conditions, and many other inflammatory body issues leading to a host of dis-ease. (Dis-Ease being a lack of ease in the body; lack of health.)

L-Glutamine, contained in bone broth, is a gut junction healer. It helps to soothe the inflamed gut and heal the loose junctions back to their tight junctions. Tight junctions are immune and whole body health enhancing.

Now you know some substances and habits that can contribute to leaky gut issues and how bone broth plays a crucial role in the healing of this condition. It is time to tighten up junctions everyone; time to learn how to make bone broth. (Again, I have added vegetarian and vegan suggestions to mimic, as closely as possible, bone broths healing benefits to your gut and body’s health.)

Making Bone Broth: 

By the way… bone broth Cafés are now quite popular in metropolitan areas.

Bone broths are made with fish, chicken, turkey, beef, pork, and lamb bones in water. Different animal bones and tissues have different nutrients and benefits. (Buffalo, venison, rabbit, wild bird bones are fine as well.) Use only bones, cartilage, feet, tails, etc. from pasture raised or wild animals. Never use bones from commercially raised animals (factory farm animals) that are given anti-biotics, hormones, and/or fed genetically modified feed (corn, soy…).  You are what you eat and animals are what they eat. If unhealthy substances were used in the raising of the animals, those substances will be concentrated in the animal bones and body tissues, and therefore concentrated in your finished bone broth.

1.  Put slightly meaty bones, cartilage, feet, tails, etc. (they do not have to be stripped clean of meat) in a sauce pan or big soup pot (if you have a lot of bones) and cover with water, just enough to cover bones well. I break up the bones as best I can and squish them down into the soup pot bottom.

2.  Add a generous tablespoon of raw apple cider vinegar (ACV) and cover the pot.  If you are doing a big pot of bone broth use more of the ACV. For estimation purposes I use a heaping tablespoon of ACV for a whole chicken’s pot of bones.

3.  I soak the bones in the vinegar water for at least an overnight and then…

4.  I slow simmer the bones for hours the next day. I gently bring the bone filled pot to a simmer on the stove top.

5.  I then place the pot o’ bones in a pre-heated 220 F oven and leave for 5-6 hours if chicken or fish bones and longer if the harder bones of pork or beef (at least 6-8 hours).  Yes, a crock pot works well.  You could simmer for hours on the stovetop but I find the oven temp is easier to regulate and keep the simmer from boiling away the broth. Cool fall and cold winter days make for extra warmth in the kitchen with the oven going. Slow roast something for dinner to get extra bang for your buck using the oven for so long.

6.  After simmering, I remove the bones with a large slotted spoon.  Use the broth as a soup stock or eat the broth as it is, drink it like a morning or evening cup of tea.  I add a bit of unrefined sea salt to taste.

7.  If making soup, I sauté the veggies and other soup ingredients before adding them to the hot bone broth. This avoids further simmering of the broth.

8.  Toward the end of bone broth simmering you can add herbs** that contribute to the anti-inflammatory effects: turmeric & ginger root, rosemary, thyme, oregano… allow the herbs to gently simmer (that 220 degree oven is hot enough) for an hour if a leaf/flower and simmer for 2 hours if a bark/root/seed.  (Similar information is the making of herbal tea infusions: http://www.paulayoumellrn.com/making-herbal-infusions-teas/ )

9.  When I re-warm the broth for sipping I will sometimes add small amounts of marshmallow root powder, slippery elm bark powder, and/or licorice root powder. These herbs are anti-inflammatory and also contribute to the soothing effect; the heal and seal for the gut lining.

10.  Using a large slotted spoon, remove the bones from your finished broth.  

Now what to do with it?

• Put into glass canning jars and refrigerate until ready to use.
• Drink one or two cups daily, gently warmed up, like a tea.
• Use it as soup stock.
• Freeze to use later as bone broth tea or soup stock.

I often keep my bones soaking in the vinegar solution for days or weeks. I keep the bones in a wide mouth canning jar in the fridge. I add bones to this jar until I have enough to justify making bone broth and/or the outside temperature is cool enough to be ok with my long oven usage. With fall and winter just around the corner, sorry dear Co-op friends, it is a good time of the year for long cooking of bone broth.

Enjoy making and sipping bone broth.

**This is part of my vegetarian and vegan friendly information for enhancing your gut health through plant based choices…

Thanks for hanging in there and continuing this read. As a vegetarian or vegan you can cook up vegetable broths that are enhanced with the above herbs.

· Slippery elm, marshmallow, and licorice root have coating and soothing effects on the gut lining. I use them in many ways as bonus gut health foods – teas or the powdered herbs mixed into plain/full fat yogurt with added L-glutamine powder.

·Add red cabbage to your soup as it is a plant based source of L-glutamine. Red Cabbage is considered the densest vegetable form of L-glutamine. Making red cabbage sauerkraut is another great way to use cabbage and create a highly bio-available form of l-glutamine.

·Other sources of L-glutamine to help tighten up those junctions: the highest levels found in grass-fed beef, bison, chicken, and free range eggs. Raw dairy products from grass-fed cows and goats are also very high in L-glutamine.

·Plant sources: almonds, pistachios, walnuts, pumpkin seeds, sunflower seeds, peanuts and peanut butter are all good sources (peanuts can be disturbing to gut health in people with pre-existing gut issues). Dried lentils, peas, and beans contribute L-glutamine as well. Other vegetables sources include spinach, parsley, and beets.

·It is best if these vegetables are consumed raw or fermented in order to maximize their glutamine content and increase bioavailability. Cooking heat, especially high heat, breaks down the L-glutamine.

·A recipe for using raw, red cabbage in fresh slaws: http://www.paulayoumellrn.com/winter-salad/

·Making sauerkraut with red cabbage: http://www.paulayoumellrn.com/blog/2014/02/04/i-popped-the-cranberry-of-fermentation

Conveniently made for you bone broth in Canton-Potsdam area: 

• Potsdam Food Co-op in Potsdam carries Pacific Organic bone broths, in aseptic packages, on the grocery shelf.
• Nature's Storehouse in Canton carries Bonafide organic beef broth in their meat freezer.

2 websites for further learning about bone broth and healing the gut lining (type "bone broth" or "leaky gut syndrome" into the website's search bar):

·         http://www.mercola.com/

·         https://draxe.com/

Carrot Cake: Grain Free & Cow's "Liquid Lactation" Free :)

                              Read on my friends... recipe is below!

I work with people who have health challenges... sometimes big health challenges:

• auto-immune,
• cancer,
• diabetes, etc.

The ravages of modern living and modern eating raise holy hell with people's bodies creating ongoing inflammation, immune activation, cellular metabolism issues, blood sugar issues, glandular ill health... BUT, people still want an occasional celebratory food to relax into and enjoy.

With above said health challenges; the removal of gluten, grains, and cow's milk dairy (it is a caesin & A1 protein / caesin issue) are imperative (from a functional medicine / natural health perspective) to reduce gut and immune health inflammation and get the healing process rolling.

My son Jakob's birthday is always celebrated twice: once with his summer, Lake Ozonia friends and once with family. Dates and times available never seem to mesh to celebrate with all together.

                    Summer Friend Birthday Celebration: Bridge Jumping, Jake's On The H2O, & Cake

This year I made him the standard, as close to whole food, Oreo® cookie cake that a mom can muster up in the kitchen. I use Newman's Organic creme filled chocolate cookies. It is year # 6 for this cake, making twice yearly for both sons, and I think I have perfected it. 

Now comes the family celebration cake. With health issues to consider, I have opted to make a non-inflammatory cake of Jake's 2nd favorite option... carrot cake.  Click carrot cake, back there, for the standard whole food carrot cake recipe. Oh yeah... and enjoy. 

Grain Flour Free, Cow's Milk & Butter Free, Gluten Free BUT Yummy Whole Food Carrot Cake:

• 3 eggs 
• 1 cup buttermilk (I used raw goats milk soured with 1 tbsp. raw apple cider vinegar)
• 3/4 cup organic coconut oil  (melted)
• 3/4 cup sucanat sugar
• 3 tsp. vanilla
• 3 tsp. cinnamon
• 1/4 tsp. unrefined sea salt
• 3/4 cup fresh ground coconut flour
• 1 cup fresh ground almond flour
• 2 tsp. baking soda
• 2-3 tsp. cinnamon 
• 1 tsp. cardamom
• 1 tsp. nutmeg
• 1 1/2 tsp. ginger
• 1 rounded TBSP. baking powder
• 2 cups shredded carrots
• 1 - 8 oz can pineapple with natural juice, no added sugar (I used the organic canned pineapple from the Coop, it is  a 14 oz can, i used 1/2+.  I will use the whole can the next time I make this yummy cake.)

(All ingredients organic and naturally raised)

Preheat oven to 350 F.

1. Beat eggs, then beat in buttermilk, and coconut oil.  
2. Blend in sugar, vanilla, and spices.
3. Mix in nut flours, b. soda, b. powder, and salt.
4. Shred carrots on a cheese grater and blend into batter.
5. Chop pineapple pieces in blender to a puree and mix into batter.
6. Add 1/2 the can's pineapple juice and mix in well.
7. Use coconut oil to grease two 8" round cake pans, divide batter evenly between two pans
8. Bake for 45 minutes, until cakes is pulling from edge of pans and knife inserted in center comes out clean.
9. Allow to cool until just warm and turn out on cooling racks.  
10. When completely cool, frost the bottom layer, add the top layer, and frost top and sides completely.

Options: You can add the raisins, coconut flakes, and walnuts of the original recipe.

Frosting:

This creates a cow's milk dairy free frosting. Auto-immune conditions benefit from avoiding gluten and cow's milk dairy.

• 2 cups raw unsalted cashews, covered in water and soaked overnight (24 hours is even better)
• 3/4 - 1 cup sheep's milk feta
• 1/4 cup maple syrup
• 2 tbsp. water (use water from soaking the cashews)
• 2 tsp vanilla extract
• 1 tsp almond extract
• 1/2 tsp apple cider vinegar
• pinch or two of unrefined sea salt

I soaked 2 cups of organic, raw cashews (I think they were free range?) overnight in a wide mouth 3 cup peanut butter jar. Put the cashews in the jar and just cover with enough water to submerge the nuts. They will swell considerably by AM.

1. Drain cashews. Place in food processor with remaining frosting ingredients.
2. Purée on high. You want all ingredients to blend well together into a creamy consistency.
3. Scrape out of food processor into a bowl and freeze for 30 minutes.
4. Remove from the freezer and fluff with a fork. 
5. Freeze again for 15 minutes. 
6. Fluff up again.
7. Freeze for 15 minutes.
8. Fluff again.
9. Freeze for final 15 minutes.  
10. Fluff very vigorously until frosting becomes light. 
11. Frost your carrot cake.
12. Refrigerate until serving time.

5 Reasons Chewing IS A Most Important Part Of Eating & Digestion

The story is that engaging those pearly whites in the chew process is the most important initial step you can take for the health of your digestive tract and your bodaciously beautiful body cells. Think how many people chuck food into their faces at break neck speed, chomp on it 5-6 times, and then swallow large chucks of food.

Pay attention the next time you engage in eating a meal. Are you a chewer or a chunk swallower? All these years picking on cows for their endless "cud chewing" and it seems those beautiful cows had it right all along.

Get chewing your cud people and here is why:

1. Chewing begins carbohydrate digestion: which prevents reflux as you are revving up the digestive tract with your chewing. The more you chew your food, the more messages are sent to the gut to get the digestive juices flowing. That means optimal hydrochloric acid for stomach digestion of food. Good digestion in the stomach sets the stage for good digestion throughout the digestive tract.

Little chewing = little time for messaging the GI tract to send out digestive juices = impeded digestion.

Most reflux is NOT an over abundance of stomach acids but in fact a lack of stomach acid (food sits in stomach not digesting and body's wisdom says "hey this stuff is rotting right here... let's get rid of it.” At this point the easiest way to get rid of stomach contents is up and out. Yup, reflux.).

2. Chewing food well feeds your beautiful gut microbes: You waste $$$ taking probiotics if you are not going to offer them kindness and feed them well. Be the gut bug hostess (or host) with the most-ess! Chew your food well. Doing so breaks down the food fibers, the starches, which feed the gut bugs you want surviving and thriving in your gut.

3. Chewing well prevents leaky gut: See above for how chewing feeds the happy, healthy gut bugs. When we are not feeding the "good" gut microbes to maintain a healthy and balanced microbial population, we can create an inflamed and irritated gut lining. This leads to leaky gut syndrome and contributes to many chronic, lifestyle related, health problems.

Belly ache or gut health... you decide!

4. Chewing food slowly and well promotes relaxation: eating fast, swallowing food practically whole, creates a stress response in the body.  Stress causes body tissues (muscles, organs etc) to tense, contributes to poor digestion, and chronic fight or flight response throughout body. This digestive tract and body tensing also contributes to constipation.

Chewing IS yoga for the digestive tract, nervous system, and really your whole body. You know how I love, love, love my yoga. Type Yoga into the search bar, below, and I will inspire you with the many body, mind, and spirit benefits of a daily Yoga practice.

5. Chewing food well means food is then swallowed in a liquid state this means your body, digestive tract, is better able to digest and pull the nutrients out of the food. 

This means your body cells are being better nourished by the whole foods you spend your hard earned money on. This is very important my friends. The more nutrients we can pull out of the food we eat, the healthier we will be. It is all about what nutrients actually got to your body cells. Poorly chewed food cannot be digested well and therefore the actual nutrition does not reach your intended body cells. Yes, your health pays dearly over the years.

Chew all food into liquid consistency. 30-50 chews per bite or gulp of food (Gulp: I am thinking about smoothies, creamed soups, etc. that are gulped down without any conscious thought of actually chewing.)  

If food is already a liquid or mushy consistency (soup, puddings, smoothies) take 20 to 30 conscious chews.  If food is solid, take 50 conscious chews.  

Example: blueberries and skins of berries require 50 chews. The soft inner part of berry will chew up quickly and naturally move down throat... keep chewing that blueberry skin 50 times. Yes, the cud will get smaller and smaller and the habit of swallowing before adequate chewing has taken place will be right there in your face (literally). Resist and keep chewing as the skins of blueberries are loaded with micro-nutrients and complex carbohydrates (fibers) that feed those gut bugs IF you chew it up well for your gut bugs to be able to use them. Trust me; the gut bugs (microbes) do not have teeth to do the chew job if you leave it unfinished. For goodness sake, show those gut bugs (who do so much for you) some genuine hospitality and chew, chew, chew!

Get Chewing & Get Healthy.