There was a round table discussion yesterday among the ladies of my church concerning rashes, food allergies, and other ailments. It seemed that at every turn we ended up back at the subject of food additives. Our bodies do not get a break from msg, corn by products, wheat products, chemical additives, and dyes. Is this the cause of a system overload leading to yeast overgrowth, skin disorders, nerve disorders, stomach disorders, hormone problems,and etc, etc, etc?
Ever since my appendix came out in 1997 I have had a host of stomach problems. At least, I say that but maybe my appendix had to come out because that was the beginning of my stomach trouble and the doctor’s just said, “hmmm…this might be it – let’s try this.” Regardless, this problem and the approaching world’s end of Y2K sent me delving into natural solutions and herbology.
And ten years later here I am – still with stomach problems – although cayenne is my dear friend when it flares and I have learned how to handle it. Then my throat started to swell up in February and I had a stiff tongue off and on plus in the last year I’ve been battling with constant lung congestion and sinus issues. My son battles Gerd (which we have found is related to SOY) and my other son has asthma (environmental and egg triggered) I know everyone has their host of troubles
We’ve abandoned synthetic soaps, sodium laurel sulfate, and most boxed foods and yet when I discovered that corn may be bothering my sinuses a whole host of NEW food additives were revealed to me as being something other than what they are. Citric acid for instance; you think ah from citrus! Wrong – try corn.
It is SO frustrating! You think you are doing well only to find out you are STILL neck-deep in cow manure or is it corn manure.
My resolve is set. I’m going to cook as much as possible from pure food. I would love for it to be all organic and from grass-fed animals but we’ll start somewhere and this is the place. If it calls for lemon juice it will come from a lemon and if it calls for garlic it will be from a clove and if it calls for chicken bouillon it will be from chicken stock I can. You get the picture. Out with the FOOD ADDITIVES. Time to stop overloading our bodies.
So here is a recipe I made yesterday that was awesome!
Garlic Lemon Chicken
- 1/4 cup coconut oil
- 12 chicken thighs (give or take 6 ha ha)
- 1/2 tsp. salt (if you can’t do without)
- 6-8 red potatoes, cut in chunks
- 4 large garlic cloves, crushed
- 1/2 c. organic white wine
- juice of two lemons
- 1/2 tsp. fresh oregano
Heat oil in pressure cooker and brown thighs not yours, the chickens. Add remaining ingredients to the pressure cooker and cover with lid. (I use ten pounds of pressure) Bring to low pressure for 16 minutes. Turn off heat and allow pressure to drop before opening. (I know – duh right) I usually drop the pressure with cold water when I’m making food but not when I’m canning.
You could do this in a crock pot on low for 8 hours but the flavors are not as spectacular.