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Posted by drbrizman on December 8, 2009 at 12:58am
...was a lot of fun. Lot's of great questions and conversation. Thank you to all who participated. It gives me a lot of pleasure to hold these meetings and share the hearts and minds of each of you that come.
We could have gone on for another two hours, but, I have to stop after two.
If there were any left over questions, write them down so we can talk about them next month!
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Posted by drbrizman on December 8, 2009 at 12:55am
I love it when people send wonderful articles such as these. I try to pass on as much as I can, but, it is great if everyone is passing on more articles, this way we can have more great information.
This article is about the importance of the Gut-and I don't need to restate what I think of that.
Please read this, it is wonderful:
http://www.gutsense.org/gutsense/flora.html
Posted by drbrizman on December 8, 2009 at 12:50am
Someone sent this into me yesterday. Thank you!
I know I sound like a broken record saying so many of the same things repeatedly. So, when someone else says it, I grab the chance to share someone else's redundant thoughts:) Really, this is a great post, please read it.
http://www.mercola.com/article/sugar/dangers_of_sugar.htm
Posted by drbrizman on December 6, 2009 at 5:25am
Please realize that often there is are elements of the game "telephone" when it comes to what people talk about on line.
When it comes to ICAMA, or me, there may be things being said that are not true, while much of it is true.
Just a reality check in response to something that I heard was posted about me recently elsewhere (not on this site)-in case people thought it was outlandish and came from me.
Posted by drbrizman on December 4, 2009 at 7:40pm
...will be this Saturday at 4 Pacific Time. I look forward to another great meeting, as always. I love speaking to each of you. It is as enlightening for me, as it may be for each of you.
Hearing other people's thoughts and questions is quite thought provoking in a very good way.
So, if you don;t have the call in information, please email me, and I will give it to you.
Matia
Posted by drbrizman on December 3, 2009 at 3:52am
This comes up a lot in treatment and I thought I would post on it today. When sugars are listed in the chart on the packaging of a product-look to see where those sugars are derived from under ingredients. Part of the carbohydrates are also calculated as sugars-so sugar isn't always sugar!
Milk is a good example, bread is another of many. So read both the chart and the ingredient list to make sure you know what you are eating.
Posted by drbrizman on December 2, 2009 at 7:20pm
For those of you who are able to use NEEM shampoo and conditioner- I recently discovered that if you use a little bit of the conditioner after you get out of the shower, when your hair is still wet as a leave in conditioner, it works really well. It does not leave a sticky residue and it helps to smooth your hair.
I am always trying to make new discoveries with products and I thought this was a great one to share.
Posted by drbrizman on November 29, 2009 at 8:51pm
You can buy it in the stores. And, it tastes wonderful!
There is a new ice-cream. At least, new to me. I have said to many of my friends, "someone just needs to make a milk based agave sweetened ice cream and they will have a great business." And, here it is!. It comes in lots of flavors-well several.
If you go to the website-there is a list of stores that carry it in your area-check it out and where you can buy it near you!
www.agavedream.com
Posted by drbrizman on November 24, 2009 at 7:55pm
I have received a lot of questions about rye bread in the past couple of weeks, so I thought I would post about it.
Rye bread causes pain when a person is in the early stages of treatment. Many grains are problematic, but, rye is particularly so.
The most gentle breads are rice, spelt and kamut, and yet, even those often may trigger pain early on. As a person gets further along in treatment, those over reactions will recede and more grains and starches may be added. For some this is a fast process,while for others, it is incredibly slow.
Posted by drbrizman on November 20, 2009 at 11:26pm
Black Nero Cabbage Soup (Italian cabbage)
Check with MatiaNote: you can use kale or Savoy cabbage, too. Probably also chard.
