Something has begun to happen with the implementation of cultured foods to my life. My nails, which once toted no moons when I was in the full pangs of the initial sickness, have recently started to materialize. Only two years ago, I noted little slivers, if at all, on some finger nails. I am a keen observer making mental notes on how body initially began to deteriorate and this small infraction made me scour the internet in search of material to shed light on my phenomenon. What I did find was nutritional deficiencies were at the root of the problem. But thre was no speculation as to what nutrients these could be.
At this point, my moons are healthy and full in only a few short months time. This time I attribute to when I first began writing about cultured foods and adding them to my daily diet. More importantly, my nails which were once so painfully thin that I'd often refer to them as "paper finger nails", are now strong. Yes, these nails that once forced me to bite them because they would tear and peel for no apparent reason are now different. They are longer and stronger with no possibility of allowing my jaws to traumatize them any longer. Most importantly, I have had no significant additions to my protocol besides centering my food on incorporating more probiotics/cultured foods into my life.
Cheeses are yet another aged food that offers wonderful enzymes to me daily. I am not lactose intolerant so I can enjoy a bit each day. A universe of cultured dairy unto itself, cheese is, as food scientist Harold McGee put it, “one of the great achievements of humankind.” What began thousands of years ago as a simple means to preserve milk now encompasses a brain-boggling variety of styles, textures, types and flavors. There are fresh, soft cheeses like cottage cheese and cream cheese, and fresh, firmer ones like ricotta or queso fresco. There are pickled or salted cheeses like feta, stretched-curd cheeses like mozzarella and pressed cheeses like Colby or Jack. There are washed-rind cheese, blue-veined cheeses and hard grating cheeses.
At this point, my moons are healthy and full in only a few short months time. This time I attribute to when I first began writing about cultured foods and adding them to my daily diet. More importantly, my nails which were once so painfully thin that I'd often refer to them as "paper finger nails", are now strong. Yes, these nails that once forced me to bite them because they would tear and peel for no apparent reason are now different. They are longer and stronger with no possibility of allowing my jaws to traumatize them any longer. Most importantly, I have had no significant additions to my protocol besides centering my food on incorporating more probiotics/cultured foods into my life.
Cheeses are yet another aged food that offers wonderful enzymes to me daily. I am not lactose intolerant so I can enjoy a bit each day. A universe of cultured dairy unto itself, cheese is, as food scientist Harold McGee put it, “one of the great achievements of humankind.” What began thousands of years ago as a simple means to preserve milk now encompasses a brain-boggling variety of styles, textures, types and flavors. There are fresh, soft cheeses like cottage cheese and cream cheese, and fresh, firmer ones like ricotta or queso fresco. There are pickled or salted cheeses like feta, stretched-curd cheeses like mozzarella and pressed cheeses like Colby or Jack. There are washed-rind cheese, blue-veined cheeses and hard grating cheeses.
Most fibromyalgia suffers have latent food sensitivities so it is imporant that you find cheeses that agree with your well-being and don't promote flare-ups. One I've found I can ingest daily is feta. If you are looking for a tangy, crumbly cheese, feta --a traditional Greek cheese -- offers up a toothsome texture. This type of
cheese is most often made from goat or sheep cheese, although you may also find it made from cow's milk. In all cases, you can purchase this cheese made from pasteurized milk or unpasteurized milk. Feta cheese offers a range of nutritional benefits. A great way to incorporate this treat daily is by making the tasty Fibromyalgia Salad.
cheese is most often made from goat or sheep cheese, although you may also find it made from cow's milk. In all cases, you can purchase this cheese made from pasteurized milk or unpasteurized milk. Feta cheese offers a range of nutritional benefits. A great way to incorporate this treat daily is by making the tasty Fibromyalgia Salad.
Another a great addition that is an easy tote in your lunch bag is string cheese. This I utilize as a mid-afternoon snack about three times a week. While cheese does contain dairy, it falls into the protein category in a typical diet. You can exchange cheese for meat-based protein such as poultry, fish and beef. It is recommended that protein make up 1/4 of all of your breakfast, lunch, and dinner meals. Therefore, you can choose to include string cheese as the protein in your meals. Protein rebuilds damaged tissues and ligaments.
For those times I need an extra snack on a hunger spike, I grab a slice of swiss cheese in the dairy drawer of my refrigerator. Even small servings of Swiss cheese have nutrients that are good for your bones, your eyesight, and your immune system. A small 1 oz. serving is roughly the same amount of cheese found in a 1-inch cheese cube, a small slice of quiche or a sandwich in which cheese is not the primary ingredient. In addition to these uses, consider adding Swiss cheese to casseroles and salads.
Try centering your foods and snacks on cultured foods. There are numerous studies that cultured foods no longer are thought of aids to the digestive system. In fact, it is believed, that we as Americans have lost our lust for such wholesome food products therefore opening our immune systems to a myriad of new disease.
Try centering your foods and snacks on cultured foods. There are numerous studies that cultured foods no longer are thought of aids to the digestive system. In fact, it is believed, that we as Americans have lost our lust for such wholesome food products therefore opening our immune systems to a myriad of new disease.
RSS Feed
