Dragonfly News

The Official Monthly Newsletter of Song of Health
October, 2007

Sept 07 Newsletter
Nov 07 Newsletter

Welcome Subscribers, to Dragonfly News. We are excited about the opportunity to share interesting and helpful information with you in our monthly newsletter, which is available to subscribers only, on the website and automatically sent to you by email. If you did not receive this issue at your email address, please notify us immediately. We may need you to update your current email address with us.

What information would you like to have in your newsletter?
Our goal is to serve you. Please help us by sharing what you would like to see in the Dragonfly News. We also invite you to share your favorite recipes with us.

Please contact us at: newsletter@songofhealth.com

WE ASK THAT YOU SHARE YOUR STORY WITH OTHERS

We now have a section called Subscriber’s Testimonials. Its purpose is to help those who still suffer but are not confident that our dietary lifestyle will work for them. By hearing and reading about how our lives were dramatically changed we can help them to step through the door toward wellness. We would be honored to include your story about how you came to follow the Dr. Carroll Food Intolerance way of life. We reserve the right to edit for grammar and spelling correctness, however we will not change your story content. Please email your contribution to webmaster@songofhealth.com. Thank you for helping us to achieve our goal of reaching out to as many people as possible in order to offer them hope.

SPREAD THE WORD!

Remember to share this website with family, friends and strangers. The more people we can reach the stronger we become. The Naturopathic community has always struggled to be equally accepted by the Allopathic medical community and the federal governing bodies. It is merely a case of political bullying that we, as patients, have also found ourselves struggling alongside of our professional healers - with insurance companies, Allopathic doctors, even loved ones. The path to changing such archaic attitudes is through strength in numbers. Let’s all become part of the solution by doing our part in any way we can to support the men and women who have helped save our lives. True power is in Truth. Draw from it to find the courage to challenge the norm – in a good way. Thank you.

REMINDER: Have you checked out THE FORUM yet? It is a great place to share your ideas, ask questions, obtain information from questions already asked and communicate with other subscribers. Make yourself heard!

EXAMPLE OF RECENT ADDITIONS TO THE FORUM:

SUBSCRIBER:
Hi...I'm wondering if the Rice Dream Original that you tested was the original formula with nothing added (i.e. rice and water).
Connie

Reply from Dr. Watrous:
I haven't checked Rice Dream in a few months, but I can tell you that EVERY Rice Dream product tests dairy. I remember calling the company years ago and they said they couldn't guarantee 100% non-dairy because they use a bottling plant that also produces dairy products. I always assumed this was a contamination problem with the product line then as it is probably still now. You may get a different story from the company now, since many more people are much more cautious about the foods.

Please post your replies to our other subscribers at THE FORUM.
Thank you.

HOW TO MAKE A COLD
By Dr. Letitia Watrous, N.D

Sitting in our clinic office years ago with my father, Dr. Dick, I would hear him lecture patients on health and healing. His philosophy of naturopathy was solid, firm, and well defined. The belief that the germ or bacteria was the cause of the disease was and is truly a myth of western medicine (Allopathy). The bacteria may cause the symptom, but it is not the cause of the problem. The cause of the problem lies in the toxemia that is present that feeds the bacteria. Basically, no garbage pile, no flies.

Dr. Dick would say,
“I’m going to tell you how to make the common cold, so you can have one whenever you want,” and
“If you don’t make it, you can’t have it.” These are great sayings, and very true. Let me explain.

Here’s how to make a cold, as often explained by Dr. Dick:

First, you eat a big meal at Christmas or some big family get-together. You eat turkey (which is very hard to digest) with all the fixings. Add out-of-season foods for winter such as an orange, or a pineapple someone sent from Hawaii in December. You are in the Pacific Northwest with 8 inches of snow on the ground and it is 22 degrees outside. There is no way you can properly digest tropical foods in that cold climate. Your digestive enzymes are on winter mode and are ready for oatmeal, meats, stews, soups or other warming foods, not cooling foods such as citrus or tropical.

So, you have overeaten and eaten foods that are going to take all of your power to digest. 60% of you total body energy goes into digesting food. 30% goes to brain function. Only 10% everyday goes toward muscle function. Digestion makes up most of your calorie consumption.

Now you go out into the cold before digestion is complete. Maybe you go out for a quick snowball fight with the relatives and don’t think you will be out long, so you don’t put on your heavy coat and boots. Your tennis shoes get wet and cold, your jeans get wet and your hands are frozen because you didn’t bother with gloves. You thought you would be right back inside but the snow was too much fun. Now, as you chill, the blood diverts from your stomach and digestion into the muscles, brain, and extremities to keep you moving. You are in the “fight or flight” mode and your nervous system responds by keeping blood to your brain and periphery.

By the time you begin to warm up, when you finally come inside, the food in your stomach and gut has begun to putrefy. Improper or intermittent blood flow to the vascular bed of the GI tract and stomach has resulted in stagnation of the digestive process. You have now created an environment perfect for gut bacteria to overgrow (dysbiosis), causing leaky gut. You now have the environment for a virus to multiply because the lymphatic chain and white bloods cells are focused on removing the toxemia and bacterial overgrowth. The “flu and cold” viruses can easily multiply in the unprotected, weakened metabolism.

As your immune system fights back you feel the fever come on. The throat gets swollen or your nose starts to discharge. The lymphatic chain is dumping dead virus and bacteria, as well as the toxins they are living in, back into the portal vein to be processed and dumped through the liver. But, if the liver can’t handle this huge demand on its own, then the entire lymphatic system will drain into the sinuses and bronchial or gut. In this manner, the toxins are then eliminated via coughing, sneezing, mucus discharge and diarrhea. Now you officially have the “common cold”.

The “cold” is simply the body’s way of eliminating the offending problem and returning to normal health. The “COLD”: the fever, drainage, diarrhea - IS THE CURE!

“Now you know how to make your own cold, so you can have one whenever you want to,” as Dr. Dick would say.

Most Americans overeat, or we eat when we aren’t even hungry. This is a big part of our nation’s health problems.
“We are not undernourished, we are over-toxic,” another great saying by my father.

Be watchful, not only of your food intolerance diets, but pay attention to what your body is asking of you. Are you really hungry? Do you need to eat this much or do you need to eat at all right now? Many of us eat out of habit, not out of true need.

Keep yourselves warm and healthy, coming into the colder seasons now. Enjoy the fall colors and harvest. It keeps us alive inside.

In Health,

Dr. Letitia Watrous

SHARING EXPERIENCES
By Sandra Strom, CEO

COOKING FOR THE MASSES OF FOOD INTOLERANCES

I just returned home from a five-day camping trip that included eight participants. It had been determined months ago that I was designated to be head kitchen cook. My greatest challenge was to cook meals that everyone could eat while keeping it simple and timely. I would begin preparing dinner in the afternoon, but inevitably, we would find ourselves eating by campfire and lantern light.

Two of us are potato intolerant, one is fruit intolerant, one can’t have fruit with sugar, another is gluten intolerant, two are vegetarians and the others eat meat. I used a camp stove and a propane grill, which sufficed for all my needs. Breakfast was pretty simple; lunch was mainly sandwiches. This is how I resolved the challenge for dinner:

Day one: TACOS: We prepared in separate bowls: onions, cheese, lettuce, olives and tomatoes, and set out sour cream and Sesame Chili Oil. For the meat eaters we opened cans of cooked chicken, which I quickly seared in the skillet until heated. For the vegetarians I sautéed vegetarian ground round (made mostly from mushrooms). Then I fried two types of tortillas: Ezekiel sprouted wheat for the fruit people and corn for the non-wheat. (Most corn tortillas have lime added.) Everyone then helped themselves to their foods of choice. The leftovers made great lunch makings the next day. We also served melon with every meal.

Day two: STEAMED RICE AND VEGETABLES: Basmati brown rice was cooked with carrots in one pot while vegetables with garlic and fresh herbs were sautéed. Salad was served as well.

Day three: RICE PASTA AND VEGETABLES: For the gluten-intolerant buddy, we prepared rice pasta. Vegetables were sautéed with mushrooms, gobs of garlic and then flavored with rice mirin. Canned chicken was served separately in a bowl, as was the veggie ground rounds, for free choice.

Day four: STEW: The broth was flavored with soy miso since no one there had a problem with soy, yucca root was used instead of potatoes, and once again, canned chicken, cut up ham and veggie ground rounds were set out as options. Cole Slaw with homemade dressing and bread of choice rounded off the meal.

Day five: FEAST DAY: Grilled salmon, guacamole, macaroni and cheese, cole slaw, hominy, bread, tuna spread and chips, ham, chicken, grapes, melon and cantaloupe. There must have been more!

During the five days not one person got ill from the food they ate, everyone had plenty of nourishment and no one complained about the food. In my book, that’s success.

NEW RECIPES

*REMEMBER TO USE ORGANIC PRODUCTS WHENEVER POSSIBLE AND KEEP THE CHEMICALS AND STEROIDS AWAY*

SOUPS

VEGETARIAN STEW
(Contributed by Sandra Strom, CEO Song of Health)

NOTE: MEAT MAY BE USED IF DESIRED. CUBE ½-1 LB. (DEPENDING ON PERSONAL CHOICE) CHUCK STEAK AND SAUTE WITH FIRST MIXTURE.

¼ cup olive oil, safflower oil or butter (or combination of)
*5-7 cloves garlic (depending on personal taste), diced
2 stalks celery, chopped in ½ pieces
1 yellow onion, chopped
2 tsp. fresh mixed herbs (rosemary, cilantro, savory, sweet basil, oregano, parsley or thyme may be used in combination)
1 Tbsp. Miso (Light is best but red is ok), optional
2 quarts water
2 yucca root, peeled and cut in 1 inch cubes, or 2 russet potatoes
½ package baby carrots or 3 long carrots cut in ½-inch pieces
Other roots optional, such as rutabaga
1 Delicata squash or other winter squash, cut in 1-inch pieces (Delicata does not need to be peeled. Peel all other squashes.)
1 cup hominy or corn
¼ cup rice or wheat flour

In Dutch oven or big pot heat the oil on medium heat. If using butter, once it is melted carefully skim the fat from the top, leaving just the oil of the butter. (Hint: Not only is this healthier for you, it will prevent the butter from burning.) Add onion, garlic, celery and herbs and sauté until soft, stirring often to keep from burning. Add Miso and stir in. Add water and bring to a boil, stirring just until Miso is dissolved.
Add the remainder of vegetables except the hominy or corn. You may need to add more water in order to cover the vegetables. Turn burner down and simmer for about 1 hour or until vegetables are tender. Add the corn or hominy at the last minute, just to heat through.
When stew is done, it may be thickened by: In 2-cup measuring cup or small bowl add 1 cup water, then flour. Beat until smooth, until there are no lumps. Slowly add to stew, constantly stirring with wooden spoon, until mixed evenly in stew. On very low heat allow to steep, stirring often to keep from burning, until stew is thickened and does not taste like raw flour. Serve with biscuits. Serves 4.

*Once garlic is diced, use side of knife to press it in order to release the full flavor. The garlic may also be cut with the topside of the knife (turn the knife upside down), which “crushes” the garlic instead of cutting it.

SOUPS

COCK-A-LEEKIE SOUP
(Contributed by Kristal Watrous)

2 medium-to-large leeks
½ cup butter
2 cups water
2 cups chicken broth
2 tsp. salt
½ cup cream

Discard the dark green ends of the leek leaves. Chop the leeks into small pieces. Saute in butter until tender but not mushy. Add water broth and salt. Heat to a boil. Reduce heat and stir in cream. Serve immediately.
Note from Kristal: It cooks quickly and is DELICIOUS. Oh, and quite fatty, with the cream and butter (for those of you who need to gain weight).

Together, we strive for. . .
GREAT HEALTH - GREAT LIFE!

Song of Health Webmaster