Asparagus and Soba Noodles

4 ounces buckwheat pasta a.k.a. Soba Noodles
1 small bunch of asparagus, sliced thinly (1/4-inch thick)
1/2 cup raw walnuts, toasted lightly
1 teaspoon raw honey
Pinch of Sea Salt for taste
1/2 cup water room temperature


Toss Swiss chard or greens of your choice and fresh chive and toasted walnuts in a bowl with a 1/8 tsp olive oil and use to top your soba noodles.

Bring a large pot of water to a boil. Cook the noodles per package instructions, being careful to not overcook. About 10 seconds before you are going to drain the noodles, add the asparagus to the pot. Now drain and toss with about 1/2 the walnut-miso dressing - you can make the dressing as you're waiting for the pasta water to come to a boil. To make the dressing, use a food processor, blender or hand blender to puree the walnuts, olive oil, garlic, miso paste, vinegar, and honey. Add the warm water a bit at a time until the dressing is the consistency of a heavy cream. Taste and add salt if you think it needs it.

Add as much or as little dressing as you like to the noodles and toss well. Arrange in two bowls or on a platter - I finished off this version topped with sliced green onions, a bit of sauteed slivered rainbow chard leaves & chopped stems, a few toasted walnuts, and some chives.

Serves 1 - 2.

1/2 cup / 120 ml brown rice vinegar

scant 1/3 cup / 1.5 oz / 40 g fine-grain natural cane sugar or brown sugar

1/2 teaspoon fine grain sea salt
2 garlic cloves, peeled and crushed

1/4 teaspoon red pepper flakes or 1/2 fresh red chile, minced

1 teaspoon toasted sesame oil
grated zest and juice of one lime
1/3 cup / 80 ml sunflower oil or olive oil

1 medium eggplant/aubergine 3/4 lb / 12 oz, cut into 1/2-inch / 1cm chunks

8 ounces / 225g dried soba noodles

1 large ripe mango, cut into small chunks
8 ounces grilled or pan-fried tofu, cut into tiny cubes
1/2 medium red onion, very thinly sliced
a handful of basil leaves, slivered
a handful of fresh cilantro / coriander, chopped

While you are prepping the rest of the ingredients bring a large pot of water to a boil.

In the meantime, make the dressing by combining the vinegar, sugar, and salt in a small saucepan over medium heat. Cook, stirring, for up to 1 minute, or until the sugar dissolves. Remove from heat and add the garlic, red pepper flakes or chile, and sesame oil. Allow to cool, then add the lime zest and juice.

Heat the sunflower oil in a large skillet and shallow fry the eggplant/aubergine in three batches, until deeply golden. Transfer to a large plate lined with paper towels and sprinkle with a generous pinch of salt.

Cook the soba noodles in a large pot of boiling salted water, per package instructions, or until just tender. Drain and rinse under cold running water. Shake off as much of the excess water as possible, then leave to dry in the colander or on a tea towel. If you're not using the noodles soon, toss with a tiny splash of olive oil to prevent the noodles from sticking to each other.

In a large mixing bowl toss the noodles the dressing, mango, tofu, eggplant, onions, and most of the herbs. You can now set this aside for an hour or two before serving topped with the remaining herbs.

Serves 4-6.

Benefits Of Iron

Iron aka FE play important roles in our biological process.

Iron is one of the most important mineral and is vital for the human health. About sixty five percent of bodily iron is contained in the red pigment of blood known as hemoglobin. It is responsible for the dark red color of the blood and is the carrier of oxygen to every cell of the body. Iron can be obtained from both vegetarian and non-vegetarian sources. Vegetarian foods provide heme iron whereas non vegetarian foods provide foods non-heme iron. Green leafy vegetables, spinach, turnip, broccoli, and sprouts, are rich sources of iron.
Sufficient amounts of iron should be taken as it has the following benefits:
1.Chief component of hemoglobin.
Iron is the chief component of hemoglobin, which itself is a vital part of blood. It is responsible for carrying oxygen- the life of living beings to every cells of the body.

2.Maintain the development and health of the brain.
The human brain consumes twenty percent of oxygen supplied to it by blood. Iron is present in every trace of blood carrying this oxygen and it is also absorbed by the brain. Presence of iron in the blood is therefore directly related to the development of the brain and maintenance of its health.

3.Helps in treating Anemia.
Deficiency of iron in the body causes anemia and can be cured by consuming rich amounts of iron either as natural food or in the form of supplements.

4.Treats the problems of painful periods.
Iron supplements are useful for relieving pain that comes along with monthly menstruation. Daily intake of iron supplements can help to cure this problem.

5.Helps to improve body metabolism.
Iron is an essential protein component that helps to improve body metabolism.

6.Improves the immunity of the body.
Regular and sufficient intake of iron helps to improve the defense mechanism of the body. It thus helps the body to fight many infections and inflammations.

7.Improves sleep.
Iron encourages sleep and prevents problems like insomnia

8.Improves concentration.
Intake of iron helps improve concentration in children. Children who take in good quantities of iron are better learners than others.

9.Improves physical performance.
Iron boosts the energy levels of the body. It is thus linked with improving physical performance.

10.Help to improve endocrine function.

Iron is an important component of most enzymes in the body. Thus sufficient amounts of iron in the body help to improve the endocrine function.

Iron is very beneficial for the body and should be taken through natural sources. Iron supplements should only consumed after consulting a doctor as excessive doses of these can cause serious problems and even death in case of small children.

Eating food rich in iron and rich in Vitamin C. The presence of vitamin C can increase iron's absorption by as much as 30 percent.

Avoid taking an antacid at the same time you take iron. Stomach acid is needed to properly absorb iron.
Unfortunately, many IC patients are told to avoid vitamin C and many patients are taking antacids such as tums and prelief on a regular bases which contributes to iron deficiency.
Vitamin C is vital to our health as is iron. True some people may be sensitive to tomatoes and citrus but there are many foods that contain both vitamin C. See a list of foods HERE.
The best way to determine whether or not you are sensitive to a particular food like acid try eating a "mono meal" (Eating only one food at a meal is known as a monotrophic meal) and then waiting 3 to 4 hours before your next meal to see if you have a reaction.
Patients with neurogenic pain often have a sensitivity to citrus, tomatoes and night shade foods like peppers, eggplant and potatoes. These particular foods can cause or worsen inflammation. We are all individuals so not everyone has the same sensitivities, like I said eat a mono meal and it is extremely beneficial to make the effort to keep a journal.
We are do have the same digestive system so with that in mind the rule of thumb should always be that we eat food that digest quickly and exit the body quickly.

My nutritional coach said " A limited diet or a limited life due to pain, the choice is yours.

Today I eat foods that digest quickly and that exit quickly and I have far less retention, frequency, constipation which all can creates lots of discomfort and pain.

Symptoms of Iron Deficiency can be found HERE.

Manganese - What Can High Maganese Foods Do For You?

Pumpkin Nog or Pumpkin Smoothie

Pumpkin Nog

Juice one "pie" pumpkin

1/2 cup water

1 tsp local raw honey

1/4 tsp pumpkin spice or cinnamon

a quarter inch piece of fresh ginger, chopped

Juice the pumpkin in your juicer (save the pulp and seeds). Pour fresh juice into your blender. Add spices, raw honey, water and blend on high until smooth (add more water if needed).

Chili before serving and garnish with your fruit or your favorite spice.

Pumpkin Smoothie

1 banana, frozen

1 cup almond milk

1 cup grated pumpkin

1 tbsp. raw honey or two meejol dates, pitted

Add a 1/4 tsp of the following spices cinnamon, ginger, nutmeg and all spice.

Add ingredients to a high powdered blender and blend until it reaches a smooth creamey consistency. To thicken add 1/2 banana to then add a little more almond milk.

Note: You want to peel and slice your banana and freeze at least two hrs before using. I freeze my banana the night before.

This is a "pie" pumpkin, as you can see they are small.

Raw Pumpkin Pie

Crust: 2 cups almonds, 4 dates, pitted and soaked and 1/4 tsp cinnamon

Directions: Pulse the almonds in a food processor until evenly ground, do not over process or you end up with almond butter. Add dates and process into a dough like consistency. Grease an 8-inch pie pan with coconut oil and press your crust into pan . Place in freeze to set while you make your filling.

Filling:

2 c. cubed pumpkin, meat of 1 young coconut (reserve coconut water), 1/2 c. raw almonds soaked, 1/2 c. dates, soaked,

Foods Rich in Vitamin C and Iron

Dark green leafy vegetables are good sources of many vitamins and minerals your body needs to stay healthy, such as vitamins A, C, and K, folate, iron and calcium. They are also great sources of fiber. Dark green vegetables are also high in fat-soluble vitamins such as vitamins A, K, D, and E.

Red peppers

Endive
Parsley
Spinach
Arugula
Tomatoes
Summer Squash
Potatoes
Cilantro
Romaine
Beet Greens
Swiss Chard
Turnip Greens
Mustard Greens
Asparagus
Cabbage, napa, red, Chinese
Dandelion Greens
Broccoli
Butter head lettuce
Kale
Red leaf lettuce
Lambs quarter
Zucchini
Sprouted Mug beans
Artichokes
Brussels Sprouts
Watercress
Cauliflower
Purslane
Sugar Snap Peas
Green Beans
Iceberg Lettuce
Okra

Most of these foods are moderate anti-inflammatories.

If your having trouble with greens most likely your not eating them in the right food combination's and you could be eating them to late in the day. Raw greens are a super food, not the stuff you buy in a powder.

Improving IC With Health Living!

Improving IC With Health Living!

THE BENEFITS OF CANTALOUPE

The pale orange melon is also very high in vitamin C, providing 122% of your daily value with every one-cup serving. Vitamin C has been proven to reduce inflammation and promote healthy immune system functioning, and people with high levels of vitamin C in their diet live longer and experience less sickness and disease.

Besides vitamin C, cantaloupe is loaded with beta-carotene, which prevents against cancer and macular degeneration, the leading cause of blindness. Even better, beta-carotene turns into vitamin A in the body, which is also essential for lung and eye health and can drastically reduce the chance of developing cataracts as you age.

Cantaloupe also comes packed with potassium, vitamin B6, niacin (vitamin B3) and fiber, all nutrients that are essential in proper body functioning. Fiber in particular helps promote a balanced digestive system and can help dieters and others watching their weight by providing that “full” feeling.

As if that weren’t enough, cantaloupes are also full of antixidants, which help prevent damaging free radicals from attaching to the body’s cells. Cantaloupes contain oxykine, an extract that reduces diabetes-induced oxidative stress and kidney cell damage, as well as adenosine, which is a blood-thinning agent used be heart-disease patients. Whether you are healthy or fighting disease, cantaloupes should be on your menu frequently. Makes you wonder diabetics are discourage from eating fruits.

It is a shame that IC patients have also been discourage from eating foods enriched in vitamin C. We need vitamin C to helps us absorb Iron as well many other things.

Change the old way of thinking and start eating cantaloupe not only is it exceptional good for you it is also low in calories. 56 calories per cup.

Processed Food Direct Result of Poor Nutrition and Disease!

Earth is a complex and mysterious planet. Its origin and purpose are not truly known. What we do know is that human civilization has to depend on the Earth for survival. The human being has been living off the Earth ever since the beginning of man's first breath. The Earth is designed to provide all the vital nutrients animals need to live by. However, due to the development of industrial factors and processed food, the vital nutrients of Earth are being compromised. Illness, organ disease, cancer, psychological disorders, and obesity are growing in astronomical proportions. All of these situations are a direct result of poor nutrition, processed foods, and the depletion of the Earth's vital nutrient supply. Diet Earth is a revolutionary change in the thinking of human nutrition. Daryl Conant teaches methods in how to eat, when to eat, why we need to eat and how important it is to eat raw nutrient rich organic foods. I believe that we have to take a stand against poor nutrition in America. We are losing the battle against obesity! As long as processed food, refined sugar, hydrogenated fats, trans fatty acids, exocitotoxins, additives, and preservatives remain the staple of the American diet, human health will continue to worsen. The true answer for solving our out of control health care system is to teach Americans the truth about food. Diet Earth is my contribution to society in developing greater nutritional consciousness. Bon Appetite! Daryl Conant, M.Ed - Author

This book can be found at Amazon.com

pumpkin recipes

Pumpkin Bread Ingredients
· 3/4 cup Almond Pulp*
· 1/4 cup Golden Flax Meal*
· 1 cup Pumpkin Puree*
· 1/2 cup Date Paste*
· 1/4 tsp. nutmeg
· 1/2 tsp. cinnamon
· 1/4 tsp. allspice
· 1/4 tsp. cloves
· 1/2 smidgen salt
Directions:
Mix by hand and form into a loaf about one and a half inches thick. Dehydrate at 105 degrees for 8 hours on a teflex sheet then remove the teflex sheet and dehydrate for additional 16 hours and enjoy!
Optional:
To make a dryer bread, slice the bread and dehydrate for an additional 8 hours.
· To make almond pulp, make almond milk and strain out the pulp.
· To make golden flax meal, put golden flax seeds in a dry blender and blend to a powder. Brown flax meal will also due just fine.
· To make pumpkin puree, peel and seed a small pumpkin (don't worry about getting all the stringy part off), roughly chop the pumpkin, and toss it in the food processor. Process until it is a consistent texture, but it will never be smooth.
· To make date paste, put pitted dates in either a blender or food processor and add as little water as possible to achieve a paste.

Raw Pumpkin Pie

2 C raw pumpkin, cubed and peeled
3/4 C young coconut meat (1 coconut)
1/3 C coconut milk (or more)
1/2 C soaked dates
2 tsp pumpkin pie spice
1/2 C walnuts, ground
1/2 C almonds, ground

Put pumpkin thru juicer, then put in food processor and add rest of ingredients. process till smooth--very smooth, this could take about 5+ min. Pour on top of your favorite raw crust. Decorate with pecans. Chill.

NOTE: I froze a slice and when I pulled it out it was just as delicious. You can make a few pies and freeze them so you don't waste the pumpkin, as mine spoiled quickly after I cut it open.

Pumpkin Pie
INgredients:
1. 2 C of Walnuts (Consider soaking and then dehydrating prior to use; they should be dry)
OR
2 C raw hazelnut flour (from Holmquist Farms)
2. 1 small pumpkin, chopped and peeled
3. 8 or more dates or honey to taste
4. Seasonings to taste: cinnamon, sea salt, nutmeg, pumpkin pie spice, vanilla
5. 2 Young coconuts (with thick white meat), reserve the coconut water
6. 1 C soaked cashews
7. 1/2 C olive oil (opt.)
8. Approx. 2 T psyllium, dried coconut, or ground flax seeds for thickener
9. Coconut shavings for topping

INSTRUCTIONS

The Crust:
1. Process dry walnuts in food processor, adding dates one at a time, until mixture sticks together.
2. Add cinnamon to pie crust mixture. If using hazelnut flour, simply mix with coconut water until dough-like consistency.
3. Press into pie plate about 1/8 inch thick.
4. You may wish to dehydrate the walnut crust awhile; optional. This is not necessary for the hazelnut crust.
5. Roll leftover crust into balls to make raw candy and roll in carob, coconut or whatever...... use your imagination. Save a ball or two for crumbling over the top of the pie.
The Filling:
1. Fill Vitamix about 2/3 full with small, peeled pumpkin pieces. You will need to repeat this process, to save the motor from overworking.
2. Add coconut meat, cashews, 1/2 the dates or honey, oil, salt and spices.
3. Pour some of the reserved coconut water into blender until pumpkin pieces are about 1/2 covered.Blend gradually faster until well blended and mixture is as smooth as you can get it. (Avoid graininess) Add more coconut water as needed to facilitate the vortex.
4. Add seasonings and dates or honey.
5. Adjust the flavors and pour into a bowl. Repeat this process until all the pumpkin is blended. This usually takes two blendings. Mix them together and adjust the flavors again. Pour about 1/2 the mixture, about 3 cups for one pie, back into the Vitamix and add psyllium while blending. When the vortex begins to disappear, stop adding psyllium. The pie filling will continue to thicken, so scoop it immediately into a prepared, cooled pie crust.
For the walnut crust, you may wish to line the crust with a layer of banana to help keep crust from getting soggy (depending on how much psyllium you use).
Top with crumbled leftover crust or dried coconut shavings.

Cashew Cream Topping:
· 2 1/2 Cups soaked cashews
· Vanilla to taste
· Dates or honey to taste
· Reserved coconut water

Raw Pumpkin Soup
Yield: 4
Ingredients:
· 2 cups pumpkin or butternut squash, chopped
· 1 banana
· 1/2 leek, white part only
· 1 clove garlic, minced
· 1 inch ginger, peeled and grated
· 2 pinches cumin
· 1/2-3/4 cup apple juice
· 2-3 Tbs. almond flour
· thyme
· salt
Directions:
1. Chop the pumpkin into small pieces, or grate.
2. Slice the leek into small rings.
3. Mince the garlic.
4. Place in a blender with the apple juice and puree to a smooth consistency.
5. Add the seasonings and taste.
6. Add the almond flour to thicken.
7. Depending on what you like, season with more slat, a dash of cayenne or more cumin.
8. You can make the soup thinner with more apple juice.
Notes:
I combined ingredients from both of the recipes at Gone Raw. As my husband is allergic to raw apples, I did not put the raw apples in as one of the recipes suggests, however did use fresh organic apple juice which seems to be o.k. for him. I would suggest that you don’t make this too far in advanced from serving, as because of the banana, the soup becomes darker and stronger with banana flavor.
Raw Pumpkin Pie Pudding

½ medium pumpkin, peeled and cut into chunks
¾ cup water
½ cup coconut water
½ cup orange juice
⅓ cup agave
½ cup walnuts
1 tablespoon coconut oil
2 teaspoons cinamon
¼ teaspoon nutmeg
½ teaspoon allspice
1 tablespoon golden flax seeds, ground

Preparation

Mix all ingredients in a blender until smooth.

Variation: Mix a crust (1 1/2 cups chopped pecans, 1/4 cups agave, 1 tablespoon coconut oil, 1/2 cups shredded coconut, pinch of salt, pinch of cayenne) and press into bottom of baking dish. Pour pudding over crust.

Can top with whipped cream (Blend of 1 cup macadamia nuts, 2/3 cups water, few drops agave, 1/2 vanilla bean, 1 teaspoon olive oil, pinch of salt) and cacao nibs.




Pumpkin Pie
Created by Jackie Graff
Living Food Feasts from Sprout Café

1 avocado, peeled and seeded
½ cup raw honey
4 dates soaked in 1 cup filtered water
2 teaspoons vanilla
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon ginger
1 teaspoon Celtic sea Salt
1 cup raw macadamias soaked 8 hours and drained
4 cups raw pumpkin, peeled
1 cup organic raisins
1 teaspoon psyllium
½ cup pumpkin seeds, washed, soaked for 8 hours, drained and dehydrated for 6-8 hours
1 Honey Nut and Date Pie Crust (see recipe above)

1. Place avocado, honey, vanilla, dates with soak water, cinnamon, nutmeg, ginger,
salt, macadamias, and water into blender and blend until smooth.
2. Add pumpkin and blend until very smooth
3. Add psyllium and blend well. Let this mixture sit for 10 minutes and blend well again
4. Fold in raisins.
5. Pour into pie crust and top with ½ cup of pumpkin seeds

Mouthwatering Pumpkin Pie
Submitted by OceanBliss on September 10, 2007

This Pumpkin Pie is amazingly scrumptious! I make it whenever I have a craving for pumpkin, but holidays are best. I try to sneak the entire pie to myself but there’s always someone who comes along who wants a piece. My pie doesn’t last one single night! It’s heavenly.
Ingredients:
-FOR THE CRUST-
2 Cups Pecans (unsoaked)
1 Cup Dates (Pitted, chopped)
1/2 teaspoon Cinnamon
1/2 teaspoon Cacao or Cocoa Powder
Squirt Agave or Honey
-FOR THE FILLING-
3.5 Cups Cubed Pumpkin
1 Ripe Avocado (peeled, seedless)
1.5 Cups of Dates (pitted)
1/2 tablespoon Coconut Oil
Pumpkin Pie Spice
Touch of Agave or Honey
-FOR THE TOPPING-
1 Cup Almonds (soaked)
Water
Squirt Maple Syrup (or Agave or honey)
1 Teaspoon Vanilla
Preparation:
CRUST: Combine the pecans, dates, cinnamon, cacao/cocoa powder and sweetener in your high tech blender (or food processor whichever you prefer). Press into a pie pan evenly and set in the fridge.
FILLING: Chop the diced pumpkin cubes in a food processor until finely chopped. Transfer the pumpkin into your blender and add the avocado, coconut oil, chopped dates, pumpkin spice (about a teaspoon or less) & sweetener until thoroughly mixed. NOTE: Sorry I forgot to add the 1 tablespoon of Psyllium powder to the list. Add that as well. Pour into the pie pan over the crust. Sprinkle some cinnamon over top. Set in the fridge.
TOPPING – Optional: Blend the almonds, sweetener, vanilla and some water and control the consistency of the cream you want, more water for a thinner base or less for thicker. You can also add some cacao/cocoa powder to make a chcocolate version, but you will need a little more sweetener. I made 2 kinds as pictured, vanilla and chocolate. When complete, set in the fridge.
Everything should be ready within an hour, I like to let mine sit in the fridge for around 2 hours but anything works. If the pie crust breaks as you serve it, it’s normal lol, I seem to always break mine…

Raw Pumpkin Pudding
2 cups Raw Pumpkin cut up
1 Avocado
1 Tbsp Lemon Juice
1 Tsp. Cinnamon
½ Tsp. Nutmeg
½ Tsp. Ground Cloves
¼ " Fresh Ginger, squeezed
Put all ingredients in food processor and process until smooth. If mixture
is too loose add some ground Flaxseed to thicken. It will swell and absorb
the excess moisture.

Pumpkin Pie Smoothie

1/3 C pumpkin
1/4 - 1/2 C almond milk, (homemade)
1/4 t organic vanilla extract
1/2 t cinnamon
1/16 t cloves (just use a 1/8 t measure and fill it half way, or do a pinch)
1/16 t nutmeg
1/16 t allspice
2 dates, pitted

To make pumpkin puree, peel and seed a small pumpkin (don't worry about getting all the stringy part off), roughly chop the pumpkin, and toss it in the food processor. Process until it is a consistent texture, but it will never be smooth.

The Benefits of Cucumbers!

True Energy: Cucumbers contain a host of vitamins and minerals needed to provide a healthy pick-me-up. Just one cucumber contains Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Folic Acid, Vitamin C, Calcium, Iron, Magnesium, Phosphorus, Potassium and Zinc, as well as some small amounts of carbohydrates, fat, and protein.

1 medium cuke has approximately 45 calories and they are a high water which is great for a person with cystitis.

Health & Beauty: A fast and easy way to remove the appearance of cellulite or wrinkles before going out to the pool is to rub a slice or two of cucumbers along the problem areas for a few minutes (Of course, if one ate more cucumbers to begin with, one probably wouldn't have these problems). Eating a few cucumber slices before going to bed can help to prevent hangovers (You shouldn't be drinking anyway). Pressing some cucumber on the roof of your mouth with your tongue for 30 seconds can help to freshen the breath. Rubbing some under the arms can also be a great deodorizer.

Grains - Are they suitable?

"Give us this day our daily bread."
Maybe not!!!!

Grain is not a Class A food, being difficult to digest, and causing "allergic" problems. Wheat, rye, barley and oats contain a substance called gluten, which is the source of many of these problems. The best way, to use grains is to sprout them and eat them raw. Wheat and rye berries and oat groats may be sprouted—the soaking and sprouting is said to neutralize the gluten, but some people still have problems with wheat and rye, even when sprouted. Oats seem to cause fewer problems, and rolled oats may be eaten raw.

Grain, ground into flour, and baked into bread along with other ingredients, including yeast and sweeteners, is not recommended. Some gluten-free breads are sometimes available, but, while these cause little or no "allergic" problems, they are still not the best food.

Buckwheat groats are grouped with the grains, although not really a grain, and not a "wheat." They are actually the fruit, rather than the seed (as most grains are ) of the buckwheat plant. Most people do not have a problem with buckwheat and it is safe to say you probably won't either. I would be cautious however if you have been diagnosed with Celiac. You may want to test them in a "mono" meal and wait up to 3 days to see if you develop an old symptom; of course if your not symptom free you may want to give up grains for several months before trying this test.

Brown rice is probably the best of the grains and is the staple article of food in the diet of more than half of the world's people.

But all grains are excessively acid-forming and require much time and energy for digestion, so that being said you may want to consider skipping grains all together.

If you do eat grains eat them sparingly and stick with buckwheat, millet, oats and quinoa.

If your dealing with chronic bladder pain, infections or any other chronic illness you should consider giving up grains for at least 90 days and then introduce only the grains mention above one at a time back into your diet in small mono meals.

I have research grains in-depth and put them to the test and being a 29 year veteran of IC and a myriad of auto immune symptoms, I feel confident in saying that small servings of the following grains: buckwheat, millet, oats, brown rice and quinoa (all gluten free) are safe to eat and provide you with nutritional benefits.

If your presently suffering with chronic bladder pain you should avoid all grains until your pain is under control and then only eat small amounts of gluten free grains.

A gluten free diet can provide the benefit of relieving and preventing the ailments associated with irritable bowel syndrome, celiac disease, gluten sensitivity, and more than 200 chronic illnesses and conditions.

American eat far to many grains, causing the body to become extremely acidic which causes chronic illness.

"The foods with the highest micronutrient per calorie scores are green vegetables, colorful vegetables, and fresh fruits. For optimal health and to combat disease, it is necessary to consume enough of these foods that deliver the highest concentration of nutrients"~ Dr. Fuhrman

Buckwheat Flour (A Gluten Free Flour)

Buckwheat flour is raw flour. The taste of Buckwheat is light and bland. Buckwheat pancakes have a nice taste, and a slightly rougher texture than conventional pancakes.

The composition of buckwheat flour is approximately: 63% carbohydrate, 11.7% protein, 2.4% fat, 9.9% fiber, 11% water and 2% minerals. Buckwheat contains rutin, a medicinal chemical that strengthens capillary walls, reducing hemorrhaging in people with high blood pressure and increasing microcirculation in people with chronic venous insufficiency Buckwheat contains D-chiro-inositol, a component of the secondary messenger pathway for insulin signal transduction found to be deficient in Type II diabetes and Polycystic Ovary Syndrome (PCOS). It is being studied for use in treating Type II diabetes.

A buckwheat protein has been found to bind cholesterol tightly. It is being studied for reducing plasma cholesterol in people with an excess of this compound.

OATS (gluten free)

Oats are naturally gluten free, so what is the concern for people with celiacs or trying to be gluten free? The concern is that if oats are grown in a field that previously grew other gluten containing grains, some of those other gluten containing grains will naturally grow in the oat field the next year, which will then cause the oats harvested from that field to be contaminated.

Find gluten free oats by clicking here - http://www.glutenfreeoats.com/shopsite_sc/index.html

Quinoa (Keen Wa)

Most commonly considered a grain, quinoa is actually a relative of leafy green vegetables like spinach and Swiss chard. It is a recently rediscovered ancient "grain" once considered "the gold of the Incas."


Alkaline is vital to our well-being and that quinoa is one of many great alkaline diet foods that we can eat to be successful with an alkaline diet.

Find a variety of quinoa products here: http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=quinoa&x=0&y=0


Conclusion: I gave up grains for a year, lost 31 pounds, and had far less constipation and urinary retention and allergies.

Many food stores carry gluten free oats, buckwheat, quinoa and brow rice.
I buy most of my products at Whole Food Market.