Dragonfly News
The Official Monthly Newsletter of Song of Health
JANUARY, 2008
Dec 07 Newsletter
Feb 08 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.
HAPPY NEW YEAR EVERYONE!
In
this issue: |
Sharing Experiences - Clarifying
Our Purpose
By Sandra Strom, CEO SOH
SUBSCRIBERS SPOTLIGHT
Article: What
Exactly is a Natural Flavor
By Dr. Caryn Potenza, N.D.
Recipes
|
UPDATES TO THE FOOD RESOURCE LIST WILL BE AVAILABLE
VERY SOON. WE WILL EMAIL THEM TO YOU DIRECTLY
AND
POST THEM ON THE WEBSITE.
IMPORTANT NOTICE: We
are working on having available on CD, sometime
this month, all the issues of Dragonfly News
from 2007. Last month we
posted the cost for the CDs incorrectly. Our
apologies for this error. Subscribers’
cost is only $14.95, non-subscribers, $49.95. This CD is a valuable compilation of
articles by our renowned doctors, whose work
in their field is highly regarded among their
colleagues, patients and professionals in other
circles. Along with all the other information
offered, this collection is a great opportunity
for students and others seeking reliable research
resources in our field.
A SUBSCRIPTION to Song of Health
is a wonderful, thoughtful and unique way to show
someone how much you care.
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.
You may contact
us at: newsletter@songofhealth.com
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.
SHARING EXPERIENCES
By Sandra Strom, CEO
Claryifying
Our Purpose
Happy New Year, Subscribers and loved ones. May
this be a great year for us all, blessed with unbelievably
good health and happiness.
The New Year, New Beginnings, is a good time to
review what we are trying to accomplish and to
look back on how well we have done and where want
to go from here. We went on line as a test only
on March 28th, and wouldn’t you know, we had a
couple of new subscribers get caught in the mystic
cosmos of the web during the test. We were in as
big a hurry as they were for us to get up and running,
and so we scrambled to figure out how to retrieve
our subscribers-to-be from the infinite loop and
to get on line for real. We accomplished both and
were doing ok for a couple of weeks when our subscription
software crashed and we were down for over a week.
How embarrassing! We were grateful for your patience
and understanding during our trials and tribulations.
Thanks to the tenacious work of our webmaster,
Shawn Murphy, we have been able to bring you consistent
communication since.
A new subscriber recently emailed
us, inquiring as to why obvious ingredients in
some foods are not listed as food intolerances
in the Food Resource List. She explained, for example,
that the entry for Little Bear Cheese Puffs, which
is found in the Chips and Crackers section, does
not list dairy as one of the food intolerance ingredients.
Also, some of the margarines listed contain soy,
yet it’s not listed. She expressed confusion as
to why such ingredients are not mentioned if the
food intolerance test is “supposed to pick up everything
in the food.” My response to her was:
“Thank you
for your inquiry and joining us at Song of Health.
The
foods listed in the Food Resource List have been
specifically tested for a patient or subscriber,
according to their personal intolerance. When
publishing the list I try to research and list
the more obvious ingredients, especially when
listed on the ingredient list of the product.
We are not able to catch everything. This is
why we suggest you submit a food for testing
if you are concerned about a particular ingredient
that may not be listed. Please refer to the Carroll
Food Lab Test page on the website.
Does this
help? If you have any further questions we will
be happy to answer them, and if necessary, we
will forward the question to our doctors (Dr.
Watrous and Dr. Zeff).
I forwarded her letter
to our staff doctors, Watrous and Zeff, for any
further clarification. Dr. Watrous replied:
“We
assume you will know that obvious items listed
in the ingredients list on the product will be
there. By testing, what we are trying to do is
to find the hidden things
that are not obvious.”
We appreciate when you bring something to our
attention that we have overlooked and we will do
our best to update the information so vital to
your health. We are glad when you ask questions,
such as the one above, so we know if we are reaching
you in an effective manner, if it’s an inquiry
that requires only a personal response or if it
merits being brought to the attention of all of
our subscribers. If it is the latter, we will either
publish the information in The
Forum or in the
next newsletter. (By the way, we will add “D” to
the ingredients of Little Bear Cheese Puffs.)
THERE IS NO SUCH THING AS A STUPID QUESTION.
Please, Subscribers, do not be shy about asking
us anything regarding the field of food intolerance
or that which you find questionable. Our
goal is to help you to find the answers related
to your food intolerances. We are an informational and
communicative center, utilized by doctors and patients
alike. Subscribers, you are members of this team,
us all working together to help and support each
other. We will do our best to help you with relative
topics.
My purpose in contributing “Sharing Experiences”
in Dragonfly News each month is to help others
to feel more comfortable settling in to this lifestyle
of avoiding our food intolerances, that each of
us knows we are not alone. We are each other’s
support. My goal is to have Song of Health be the
unique conduit of continuing information and shared
experiences.
In Health,
Sandra
NEW!
SUBSCRIBERS SPOTLIGHT
From our subscribers…
December 24, 2007
Dear Sandra,
This site has been so helpful to my 14-year-old
daughter and myself - words cannot explain. Hope
your holidays are healthy.
Thanks,
Kathy A.
Falmouth,
Nova Scotia Canada.
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 YOURSELVES HEARD!
EXAMPLE OF RECENT ADDITIONS TO THE FORUM:
Posted by Debbie, 3rd December, 2007:
Is egg and grain an uncommon combination? I have
3
children with this combination.
Response:
Dear Debbie,
Egg and grain is an uncommon combination. I see
it occasionally, but it would occur about 2-3%
of the time, if that often.
Jared Zeff, N.D.
Posted by Shannon, 21st December, 2007:
My daughter is intolerant to potato and fruit/grain within 4 hours. Can anyone
help me come up with some breakfast ideas? I'm having a hard time because typically
for us breakfast is based on a fruit/grain combo. (cereal with fruit, toast
with fruit, homemade waffles or pancakes with fruit, etc.) We are vegetarian
so I'm looking for ideas that are not meat based. Thanks so much!!
Response:
I have heard the theory that it is best to eat only fruit from the hours of 4
am to 12 noon. obviously, that won't work for everyone! Dr. Watrous and I both
enjoy Lara Bars, which have tested for only fruit and nuts, i.e. cashews, pecans
(which is also considered in the fruit category). One of the bars contains chocolate
and another contains cinnamon. they do not cause a problem with fruit/grain intolerance
or fruit/sugar.
I also love "fruit salad" for breakfast. I cut up fruit that is in
season along with grapefruit. I prefer a little honey on it too ( a real sweet
tooth). If you live where avocados can grow, then they are delicious included.
Are you ovo/lacto vegetarian? if not, you could eat eggs with yucca root - boiled,
fried, hashed, even mashed. you can create healthy sauces or gravies to serve
over. yucca is cactus - delicious and healthy too.
You might want to have your favorite cereals tested by one of our doctors to
determine if they are free of fruit and potato. Then you know you're safe.
We will keep in mind recipes for our newsletter and recipe section that includes
breakfast ideas.
In health
Sandra, CEO Song of Health .
Posted by Lisa R., 31st December, 2007:
How are the foods tested to determine if they contain fruit, sugar, etc? In other
words, what is the method? Is it very reliable?
Response:
If you will click on the link "History of Dr. Carroll" at the left
of the page you will find a basic description of the testing method.
Sandra, CEO Song of Health .
Dr. Zeff further replies:
I have a paper on my web site: www.jaredzeff.com that describes the testing.
Go to my web site and click on the dietary information link. You will see "Carroll
method" and click on that. We call this method the Carroll method, because
it was developed and passed down by Dr. Otis G. Carroll, one of the great naturopathic
doctors of the past century.
We use it because of its reliability in terms of clinical outcome. There are
many ways to evaluate diet and dietary elements for suitability for individuals.
There are a variety of allergy tests and various food sensitivity tests, from
gut biopsy to blood testing to electro dermal testing, skin prick testing, and
others. Each kind of testing evaluates different kinds of response. One chooses
the test that will generate the kinds of information one is seeking. In terms
of ranking, I have found this method to be the most fundamental for determining
a foundational diet for my patients. First, I need to know if there is a food
that they genetically do not digest well. If they eat such a food, it will not
digest well, will disturb the digestion of other foods, and increase the amount
of toxic stuff created in the digestion, which will increase the amount of toxins
in the blood. These toxins create irritation and inflammation in the tissues
of the body, and become the basis of much chronic and acute disease. In order
to clear the disease, I need to reduce the level of inflammation and toxicity.
The best way I have found to do this is through the Carroll method. Combined
with hydrotherapy, I have found this a most powerful tool for advancing healing.
If I knew of a more reliable method I would use it.
Jared Zeff, N.D.
Please post your
replies to our other subscribers at THE
FORUM.
Thank you.
NOTE: In the Forum I stated cashews and pecans
are considered in the Fruit category. Cashews are
considered a fruit while some nuts, such as peanuts,
pecans and walnuts are on the Fruit page because
they may be shelled chemically with citric acid
and therefore contaminated with fruit.
WHAT EXACTLY IS A NATURAL FLAVOR?
By Dr. Caryn Potenza,
N.D.
Today our foods are littered with lists of ingredients
that most of us don’t understand. Do you truly
know what a natural flavor is? Natural flavors
sound like they are good for you, but can be derived
from a number of different ingredients, including
your intolerance. This is one factor that can cause
your foods to test incompatible for your particular
intolerance. I would like to explore and expand
on the definition of the term natural flavor.
The FDA defines a “natural flavor” as,
“essential
oil, oleoresin, essence or extractive, protein
hydrolysate, distillate, or any product of roasting,
heating or enzymolysis, which contains the flavoring
constituents derived from a spice, fruit or fruit
juice, vegetable or vegetable juice, edible yeast,
herb, bark, bud, root, leaf or similar plant material,
meat, seafood, poultry, eggs, dairy products, or
fermentation products thereof, whose significant
function in food is flavoring rather than nutritional.
Natural flavors include the natural essence or
extractives obtained from plants”.
This is posted on the web at www.cfsan.fda.gov.
Therefore, if something is labeled as a natural
flavor, it can be derived from fruit, potato, egg,
dairy, grain, meat, fish, etc. This can cause a
food that at first glance doesn’t appear to have
your intolerance to test positive for your intolerance.
The term natural flavor can also be misleading
in the sense that people believe because the ingredient
is “natural” that it is automatically better for
them. Eric Schlosser, in his book Fast Food Nation,
discusses the difference between natural and artificial
almond flavoring. Schlosser writes the following,
“A
natural flavor is not necessarily healthier or
purer than an artificial one. When almond flavor
(benzaldehyde) is derived from natural sources,
such as peach and apricot pits, it contains traces
of hydrogen cyanide, a deadly poison. Benzaldehyde,
derived through a different process - by mixing
oil of clove and banana flavor, amyl acetate -
does not contain any cyanide” (page 126-127).
The point I want to make is that just because
a label has the word “natural” on it, doesn’t mean
that it is safe for you or that it doesn’t contain
your intolerance. Natural and artificial flavors
often contain the same chemical components, but
they are derived differently. I encourage you to
“Google” unknown ingredients on labels to find
out what is in your food and to read Fast Food
Nation by Eric Schlosser. He not only talks about
natural and artificial flavors in foods, but also
gives a thorough history about fast food and processed
food development in our country. It is vital to
understand the history of the way our foods are
now developed and to recognize the ingredients
in the food you are eating.
In Health-
Dr. Caryn Potenza
Schlosser, Eric; Fast Food Nation, Houghton Mifflin
Company, 2001
NEW RECIPES
IMPORTANT NOTE: In the Recipes section of the website
there are recipes using Tofurky Kielbasa. We tested
the Tofurky Kielbasa and
Italian Sausage and they
have tested positive for
potato.
The following recipe is fruit,
egg and potato free:
Cakes
CARROT CAKE
(Contributed by Kristal
Watrous, modified from The Joy of Cooking 1975)
Preheat oven to 375 degrees.
Grease and flour an 8 x 8 baking dish or cake pan.
1 cup whole wheat flour
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. sea salt
1 cup maple sugar
2 Tbsp. corn starch
2/3 cup canola oil
½ cup very finely chopped walnuts
1-1/2 Cups grated carrots
1 Tbsp. white distilled grain vinegar (reacts
with the baking soda to add fluff, used as an
alternative to baking powder which often contains
aluminum salts)
All ingredients should be at room temperature.
Mix the dry ingredients well. Add the oil and
mix until an even consistency. Add the walnuts
and carrots and blend well. Add the vinegar
and quickly mix and pour into a greased and floured
baking dish. Bake for 30 minutes. Remove from
oven and cool on a rack.
ICING:
3 oz. cream cheese
1-1/2 Tbsp. whole milk or cream
3/4 cup maple sugar
1 tsp. vanilla
1/2 tsp. cinnamon
Blend the cream cheese, milk, vanilla and cinnamon
until soft and fluffy. Gradually blend in the sugar
until smooth. Spread on a warm cake or eat with
a spoon.
Note: The maple sugar is the
hardest ingredient to get. It is available from
Glory Bee
Foods and
can be substituted with white sugar or evaporated
cane juice in the cake and confectioners/powdered
sugar in the icing.
The following recipe is egg, dairy and potato-free:
Breads
HOMEMADE TORTILLAS
(Contributed by Julie D.,
Subscriber – from The Forum)
6 cups flour (I used Bob's Mill
whole wheat pastry)
3/4 cup vegetable shortening
1-1/2 tsp. salt
1-1/2 tsp. cornstarch
1/4 + 1/8 tsp. baking soda
3/4 Tbsp. honey
just under 1 cup of warm water
Combine all ingredients (except water) in a large
mixing bowl and either use a pastry cutter or fork
to mix the shortening into small pieces. Once shortening
is in pieces about the size of oatmeal flakes,
slowly mix in the warm water until dough is moist
without being too sticky. Knead on a floured surface
for about 5 minutes and separate into balls about
2 inches wide. Cover and let rest 20 minutes.
Pre-heat a griddle or other flat pan over medium
heat. Roll each ball into a 6 or 7 inch tortilla
with a rolling pin and place on hot surface until
medium golden on each side. Let cool entirely before
freezing or storing.
Makes about 30 tortillas.
Extra tips:
If you let them cook a little too long they actually
taste like crackers, so these could easily be oven
baked to make portable snacks. They also make a
fun and tasty desert topped with some honey and
cinnamon.
CUSTARDS AND PUDDINGS
NOODLE PUDDING
(Contributed by Sandra
Strom, CEO Song of Health)
Preheat oven to 400 degrees.
1 lb. broad noodles
3 eggs
2 Tbsp. honey
1 tsp. cinnamon
1/8 tsp. salt
¼ cup shortening or butter
½ cup raisins
¼ cup almonds, chopped
2 Tbsp. bread or cracker crumbs (I use matzo
meal)
In pot of boiling water cook noodles until just
tender. Remove from heat and drain. Return to pot
with 2 Tbsp. of the shortening or butter and lightly
stir. Use the remainder of butter to grease a 9
x 13 glass baking dish. In a mixing bowl beat eggs,
honey cinnamon and salt. Add the noodles, raisins
and almonds. Pour into baking dish. Bake for approximately
25 minutes or until done.
REMEMBER TO CHECK OUT THE FORUM
FOR GREAT RECIPES FROM YOUR FELLOW SUBSCRIBERS.
Together, we strive for. . .
GREAT HEALTH - GREAT LIFE!
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