One of my favorite things is to read emails from YOU!
I love hearing about your lives and the changes you’re making. Whether you’re just getting started with real food or buying your first goat, it’s a joy to hear from you all. I truly consider each one of you a personal friend and some of you have had me rolling on the floor laughing about your crazy experiences. I have decided that it might help others if I answer some of the questions here on my blog. I plan on making this a series and posting every Sunday just for you guys.
I need to throw out a disclaimer here that I am not a nutritionist, nor a doctor, nor a scientist, nor a specialist in any way. While I do have a background in nursing, my medical opinions are strictly my own and if you are concerned about your health, you should consult a medical professional.
Okay, let’s get started!
Is it possible to have a couple of does and NOT milk them? I just want goats, not the twice a day milking…. Or, can you let them dry up after the babies are weaned?
Yes! It’s absolutely possible! If you don’t breed them, then they won’t get pregnant and they’ll live out their lives as pets. I would make sure to only purchase does or wethers as pets so they are kind. It’s really hard to dry up a doe right after milking unless the babies are around to naturally wean. So, if you purchased a doe with some babies, you can just let them nurse until she decides they are done:)
1. Do you recommend using a sprouted pasta in pasta dishes? Or does processing the grains into the pasta flour eliminate most of the phytic acid? I have been using Jovial’s einkorn pasta, but wasn’t sure if there was another brand of pasta that uses sprouted flour?
2. On the topic of children and nutrition, I was wondering if you send your children to school with pre-made lunches? If so, is it dinner leftovers or do you make them certain lunches (and if so, what kind of lunches)? I am asking because I want to feed my husband’s kids better while they are in school.
3. Can you do a blog on some information about chickens and harvesting eggs (or if you already have, can you link me where it is)?
1. As far as pasta goes, I switch around. I purchase organic white flour pasta, or I’ll purchase sprouted flour pasta. The reason I wouldn’t purchase whole wheat pasta is because in my opinion, the phytic acid in the whole wheat pasta is going to be harder to digest than the organic white flour pasta. I just make sure that the rest of the dinner has nutrient dense food accompanying it because white flour doesn’t have many nutrients.
2. When my kids were in school, I would do a combo of something we made for dinner the night before, and other things like cheese, veggies, fruit, jerky, etc. to fill in the gaps. Now they are home with me and we just cook here at home:)
I was wondering if you have had any feedback on people getting this to work with Fibro and the medications that go with it. I am on Cymbalta because my pain level is so high and I was 124 lbs on my wedding day in ’09 and now I am 189..yuck!!! I can’t stand it, but it seems no matter how healthy I eat, organic etc, nothing happens. I too have the issues with being able to successfully exercise. I need to find out what needs to be tweaked to compensate for the Cymbalta. I want off of it for sure in the long run, but right at this moment, my pain is too great and would chain me to the couch without it. Thoughts?
I’ll have to leave this question open for others because I don’t have a lot of experience with Fibromyalgia. I do know that for the nerves to remain healthy and free of inflammation, a diet high in Omega 3’s and saturated fat is good, as well as eating less of the common immune-triggering foods like wheat and sugar. I’m not saying to avoid it, but I am saying to eat less of it and try your best to prepare wheat properly when you do eat it.
Hi DaNelle! I just discovered your blog last week and I LOVE it! Thank you for all of your very helpful info. I am constantly trying to improve my families diet and I’m so intrigued by soaking grains. I had no idea about this until i read your blog. I’m wondering about using all of my recipes that my family already loves though….So, my question is can I use all of my current recipes and just soak the flours and the liquids for 8-12 hours? Or do I need to follow specific recipes for soaking grains? thank you!
It’s not extremely difficult to convert your recipes into soaking recipes, but I would recommend trying out some of my recipes first so you get familiar with the process. Once you get the hang of it, you’ll be soakin’ like crazy! Here are some of my favorite soaking recipes…
- Soaked Whole-Grain Donuts
- Soaked Whole-Grain Biscuits
- Soaked Whole-Grain Cornbread
- Soaked Whole-Grain Tortillas
- Soaked Whole-Wheat Bread
- Soaked Granola
Got questions for me? Click here to email me!
If you have any more advice for the readers who asked questions, feel free to comment below:)