Dragonfly News

The Official Monthly Newsletter of Song of Health
July, 2009

Click here to download a printable
version of this newsletter.

August 09 Newsletter
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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. We first email the newsletter and food resource updates to you directly in .pdf form. Then, in a few days you will be able to access the newsletter on the website. The food resource updates will be incorporated into the existing Food Resource List and can be found by clicking the icon on the left side of most pages on the website.

If you did not receive this issue at your email address and would like to, please notify us immediately at manager@songofhealth.com.We may need you to remove a pop-up blocker on your computer or to update your current email address with us.The information in Dragonfly News is brought to you by...

The Song of Health Team:
Sandra Strom, CEO of Song of Health
Dr. Letitia Dick, N.D., Staff Doctor
Dr. Jared Zeff, N.D., Staff Doctor
Dr. Caryn Potenza, N.D., Staff Supporting Doctor
Elizabeth Vedder, Manager of Food Resource Updates
Shawn Murphy, Song of Health Webmaster and Graphic Designer

The Carroll Institute of Natural Healing, co-founded by our renowned Doctors Letitia Dick, N.D. and Jared Zeff, N.D., is an educational opportunity for naturopathic physicians and students to further their education in the traditional methods of Naturopathy, not otherwise taught in the naturopathic colleges. This is where to learn how to perform the Carroll Food Intolerance Evaluation method, constitutional hydrotherapy and other important methods of traditional natural healing.

Song of Health and The Carroll Institute of Natural Healing work together to reach as many people as possible, to educate and help understand the importance of avoiding personal food intolerances, applying the traditional methods of healing and naturally restoring the body to health.

We invite everyone to contact us with any questions you may have regarding these methods.

Song of Health.com actively promotes physicians and professionals who support our work and companies who act with integrity and are honest their products and services.
Check out your Goods and Services section at Song of Health.com.
Those interested in advertising at Song of Health.com, please CLICK HERE or email us at advertise@songofhealth.com.

WEBSITE CHANGES!

*video is now up and running at song of health!*

Presented in short video clips, the entire video “A Naturopathic Approach to Your Health Concerns and The Importance of Identifying Food Intolerances,” is now available at Song of Health. Just go to the public home page and click on the link under the video box. Presented by Song of Health and The Carroll Institute of Natural Healing, the film features SOH Staff Doctors Letitia “Tish” Dick, N.D., Jared Zeff, N.D. and Song of Health CEO Sandra Strom. Our plan is to have clips from the video on YouTube, as well. We invite your comments.

New Website Link Added: A new internet URL address has been created that will also take you to Song of Health now. You may go to www.foodintol.org as well as www.songofhealth.com to reach Song of Health.com. We hope this will help more people find Song of Health when googling “food intolerance.”

Links to Food Substitution List repaired: It was discovered that the link to the Food Substitutions List from the pages in the Food Categories section was not working properly. This has now been repaired. Please let us know if you find other linking errors so that we may fix them immediately. Thank you.

Visit Sandra at Twitter, MySpace and Facebook. You’re invited to follow!

NEED YOUR VOTE!

Please vote for Song of Health! StartupNation.com has begun its 2009 competition for the best business of the year, and Song of Health is in the competition! We need your help by voting for us. Please click this link to cast your vote: http://www.startupnation.com/homebased100/contestant/6832/index.php. It’s quick and easy. You are allowed to vote once every day until the competition ends. Thank you for your support. It is greatly appreciated. This is a great way for us to become known so that others may also benefit.

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Click on the box to:

Learn how to quickly identify your personal food intolerances in ingredients lists on food packaging.
Learn new, easy recipes and substitutes for favorite ones that your entire family can safely eat and enjoy.

If you have any questions or need help with the appointment or payment process, please contact us at: manager@songofhealth.com.

GIVE THE GIFT OF HEALTH:
honor your friends and family with A subscription to SONG OF HEALTH.

SUBSCRIBERS SPOTLIGHT
STORIES, COMMENTS AND QUESTIONS

Share your story with others.

SUBSCRIBERS, please. . . help others by sharing your story with us and allow us to publish it in the next issue of Dragonfly News and Subscribers’ Testimonials, now on the Song of Health website. We have this opportunity 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.IF YOU WOULD LIKE US TO HELP YOU WRITE YOUR STORY, WE WILL BE HAPPY TO. JUST ASK! Please email your contribution to manager@songofhealth.com Thank you for helping us to achieve our goal of reaching out to as many people as possible in order to provide help, hope and answers. The more we give away, the more we receive!A note of encouragement: A subscriber was concerned that her story was uninteresting. There is no such thing as a boring, uninteresting story! We are here to support each other and every contribution helps, no matter how small or large the content. Please don't let that stop you!

REMINDER: IMPORTANT! It has been brought to our attention an important issue that we believe needs to be addressed: On occasion, a subscriber will ask our doctors a question regarding a food intolerance and their responses will slightly differ. This has sometimes caused confusion and has been expressed directly to one of our doctors by several patients.Per Dr. Zeff: “…most likely, we are not evaluating foods for, e.g., potato content. We are evaluating a food against a blood sample of a person with a known potato intolerance…” Test results for one patient to a food can vary from another patient, even though they are intolerant to the same food category. So, Dr. Watrous may determine a different result than Dr. Zeff, or any of the other doctors who competently perform this testing, because they are testing a patient’s specific blood sample to a specific food sample. As Dr. Zeff puts it, “It is one of the peculiarities of the methodology.”For this reason, we constantly emphasize throughout the Song of Health website that the information found on the website is a guide only. If you have any personal issues with a product, in other words, a test evaluation shows a food should be o.k. for you to eat, yet you have a reaction to it anyway, we suggest you refrain from consuming it until you have it tested for you personally.Always, always, always consult your physician with any medical issues you may be experiencing, any drugs you have questions about or your medical care. Our purpose is to help you to determine what foods are included in food intolerance categories. All other information, including articles, are for educational purposes, and is not meant to replace your doctor’s care for you. We are set up as a support team for doctor, patient and subscriber. There are many questions Song of Health can answer for you, and we encourage you to ask us first, in regards to food and food intolerances. What we are not qualified to answer directly, we refer to our doctors and they, in return email their responses to us. You may consider Song of Health as your information center. If you have any questions or comments, please contact us. We are here to support you and your efforts to claim and maintain great health by refraining from your food intolerances and learning about other natural health issues.
In Health,
Sandra Strom

QUESTIONS ASKED AND ANSWERED:

Questions Emailed to us:

From Ellen:
Hi Sandra, I was recently informed about a new computerized testing and laser treatment for allergies, which claims to cure people of them, at www.bioallergenix.com. Many chiropractors are making the system part of their practice. Can you take a look and find out if it can cure people of food intolerances as well?
Thanks, Ellen

Reply from Dr. Dick:
Dear Ellen, Food Intolerances can not be "eliminated" or "cured". They can only be avoided. The intolerance is DNA based and you are genetically designed with a fault; you do not have an ability to produce enzymes to digest fully different food groups. Stress always contributes to disease, but decreasing stress (however that is done) will never change your inherited genetic weakness with food intolerances.
Dr. Letitia Dick

Reply from Sandra:
I perused the website on Bax-3000. Those interested may go to their website to read their full story. Basically, their premise is:
"…The BAX 3000 approach to wellness is rooted in these 4 statements,…
1) Stress causes or exacerbates most health related conditions.
2) A general reduction of stress levels can significantly decrease symptoms of many conditions.
3) The brain creates associations between stressful events and substances.
4) If these associations can be broken, by introducing a positive stimulus in conjunction with the specific stress inducing substance... symptoms can be eliminated."
What I am led to understand with the Bax-3000 application is that it can eliminate allergic reactions by eliminating stress. It is not denied that reacting to one's life experiences in a stressful manner creates a weakened condition in mind, body and spirit. The immune system is taxed as well and the more we create fear (stress) the more we can become prey to dis-ease, which can emanate in a myriad of symptoms. The basic premise of the doctors who use this machine is that stress conditions are relieved by re-training the brain.

I could incite serious discussion as to effective ways to re-train the brain, and this machine, in my opinion, is a "quick-fix" option.  Your question, however, refers to the possibility that this stress-relieving machine may be the easy answer to "healing" us of our food intolerances.

Food intolerance, as discussed in several pages at Song of Health.com, is not an auto-immune problem, as are allergies. It is part of our genetic make-up---our DNA, so to speak. There have been straggling situations where a person's food intolerances changed, possibly when they received a blood transfusion. It is, however, under unusual circumstances that we do not carry the same food intolerances throughout our life as we were born with.

It would be sweet if we could get a shot, or have a machine be able to "heal" us of our food intolerances. But, being intolerant to specific foods is not an illness. Granted, it can be irritating and uncomfortable to have to say "no" to eating a delectable food, and at that moment it feels like a dis-ease! Allergies are an actual dis-ease, which means a person can be healed from them by removing the cause. More times than not, our doctors find that patients are relieved of most allergy symptoms when they completely abstain from their food intolerances. If you fudge, your body will probably react! The symptoms are often felt more acutely when the immune system is in weakened condition. In chronic conditions, immediate symptoms may not be recognized because the body is so full of toxins that more severe damage is occurring.

Does this give you a better feel for the "science" of food intolerance and how you can better work with your clients as their health-life counselor?
In Health, Sandra

From Kimberley:
Hi Sandra, I saw Dr. SuHu yesterday and he said that you might know of a natural formula for contact lens solution. I have been having problems with itchy eye lashes and lashes falling out. I have been using a store-brand "no rub" style solution and taking my lenses out each night (I never sleep with them) and throwing them away and replacing them about every 2-3 weeks. Since the eyelash thing, I have used straight hydrogen peroxide for a few minutes on the lenses (soaking them), then soaked them in saline. I still got the end-of-night itchiness and I couldn't tell if it was improving or not. Do you have any recipes for something better? My daughter is potato intolerant (so is my sister) so any advice you have would be appreciated. She is 16 months old. 
Thanks again, Kimberley

Reply from Dr. “Tish”:
Hello Sandra and Kimberly, I am a contact lens wearer and use “Bausch & Lomb ReNu Multiplus" solution.  I also have used two types of lenses with no difficulty.  These are "Proclear by CooperVision" as well as "Acuvue by Johnson & Johnson". I also will use the "ReNu Rewetting Drops" when my eyes get dry or I'm outside in the wind and need my lenses moistened. I hope this helps.
Dr. Tish

Reply from Sandra:
There are a couple entries in the Food Resource List, under Miscellaneous, that have been evaluated for a few things:
Systane Dry Eye Therapy Eye Drops 02/08   Evaluated for:  F,G,P   Results: F
Systane Preservative-Free Eye Drop Vials  02/08     F,G,P   Results: P
In Health, Sandra

From Kimberley:
I see contradictions in the food list: Bob's Vital Wheat Gluten (I do bake bread) has P and G on the Baking Supplies page and just G on the Flour page. Can you comment?

From Sandra:
Re the entries for Bob's Red Mill gluten: I can understand how confusing this can be. First, let me list the 2 entries and explain why they are different, and second - thank you for bringing to my attention that the two different gluten entries are listed in 2 different places. I have now corrected that: We now list gluten under "Flour" as I think that is more appropriate. If you have another suggestion, I would greatly appreciate hearing it.
Listed under Flour: Date For Results
Bob's Red Mill Vital Gluten   ?   ? G
Listed under Baking Supplies:
Bob's Red Mill Wheat Gluten     03/08     ALL     G,P
The entry under "Flour" is old. We will be removing it from the list. Go by the dated entry. I have not seen a gluten flour that didn't contain potato in a very long time. I have since stayed away from it as I am potato intolerant. The original entry was evaluated prior to inception of Song of Health. Since we have gone on line we have been careful to list the date evaluated, what it was evaluated for and then the results. I'm guessing the original product contained potato too but it probably wasn't evaluated for it. Hope this helps. I'm happy to clarify anything you need.
In Health, Sandra

From Kimberley:
Hi Sandra: I spent some time reviewing the product lists on songofhealth.com yesterday. I'm confused about Red Star Yeast containing sugar. Is there any yeast that you know of that does not contain potato or sugar? I am trying to make bread for my daughter and myself that avoids all: dairy, egg, sugar and potato. Is this impossible?
Thanks, Kimberley

Reply from Sandra:
Unfortunately, at this time, we know of no yeast that is derived from something other than potato or sugar. You can make your own sourdough starter, which can be used in place of commercial yeast. The sourdough starter that Dr. Dick contributed in our Recipes section does start with yeast and sugar. Honey may be used in place of the sugar. I would suggest starting the sourdough starter, then taking a piece of it and starting a new batch, so that the sugar in the yeast becomes eventually completely dissipated.

I found a sourdough starter recipe that calls for only flour and spring water at the allrecipes.com website:  http://allrecipes.com/Recipe/No-Commercial-Yeast-Starter/Detail.aspx.
Here is another website with an excellent recipe, using only water and flour. The bread recipe is also there. And Mr. Ross has a nice sense of humor too! http://www.io.com/~sjohn/sour.htm
In Health, Sandra

See the Recipes section below for Sourdough Starter and Sourdough Bread.

Other options: Make quick bread using baking soda, NOT baking powder. See the Substitutions List for the amounts to use in place of the baking powder. I bake with baking soda and corn starch all the time instead of using baking powder and it works great. It's quick and easy too!  Granted, yeast breads don't usually crumble as easily as soda bread, but you can knead the soda bread and that will help it to hold together a little better.

Make tortillas or other unleavened "bread." I have found a few organic corn tortilla products that are potato free, which is the issue with tortilla products sometimes. I haven't found egg or sugar in any of them.

There are also several cracker recipes in the Recipes section at Song of Health.com that you can make. If there's sugar in the recipe, just substitute with honey, maple syrup or agave syrup.

A Sample ~ FROM THE FORUM:

Posted by Tonya:
Why did Safeway seedless watermelon test bad for all?

Posted by Sandra Strom, CEO of Song of Health
We aren't sure exactly why, but Dr. “Tish”, who evaluated it, determined that the product was most likely contaminated with toxins, either in the handling or in the growing process. So, when it was evaluated for each category it "tested" badly for everyone.

Posted by Prem:
Hi, I have intolerance for Fruits and cannot have dairy and grains together. This impacts the breakfast in a big way. I tried a couple of non-dairy butter and yogurts and they did not taste good.

Does anyone have experience with good tasting "butter" or other non-fruit spread substitutes to go with bread? (Olives and olive oil based products would not qualify.) Thanks.

Posted by Sandra:
I hate to break this to you, but we have not found a yogurt that didn't "test" positive for fruit. This is because of the grape enzymes used to make it. (Refer to the fruit page in the food categories section.)

Are you able to have nut butters, such as almond or peanut? They are delicious on bread, and nutritious, although peanut butter is on the hard-to-digest list. If you need to satisfy a sweet tooth, honey, agave or maple syrup tastes delicious with the nut butter. Remember to stay away from cashew butter, as cashews are a fruit.

As for the "non-dairy" spreads, if you look under "Margarine" in the Food Resource List, you will notice that most still contain dairy and/or fruit. So that would not be a good choice for you.

There are many other ways to get a nutritious breakfast without fruit. Melons in season are ok for fruit intolerant people. I have a friend who eats oatmeal every morning, just by pouring hot water over the oats in a bowl. Personally, I like to add a little Celtic salt and honey or maple syrup to it!* Subscribers, can you help too? In Health, Sandra

Posted by Windrose Naturopathic Clinic:
The soy/tofu spread in the clinic recipe info (Tofu Mayonnaise in Recipes Section) would work and can be flavored as you like. I would make my own granola and use almond milk on it or homemade waffles with maple syrup (no butter).  Eggs would be great - Cook in safflower oil. The only idea for on top of bread or toast is to use honey. I hope that is helpful. 
Dr. Tish

* Rolled oats have actually been steam cooked; quick-cooking oats have been steamed for longer, then rolled. Steel cut oats have not been pre-cooked.

Subscriber Stephenie R. suggests:
When posting a question or comment on The Forum to a thread that is not recent, (within the current week), PLEASE CREATE A NEW THREAD, even if the topic has been discussed at a prior time. This way, new entries won’t get unintentionally missed.

The Forum is a great way to make new friends!

MAKE YOUR VOICE HEARD!

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

Each month we bring you articles on a myriad of topics regarding health and environmental issues.

The main focus of Song of Health is to avail you of expert information on the Carroll Food Intolerance dietary methods.

This is the first step getting and staying well. We feel, however, that there are also many other interesting and important issues to be aware of. It is our goal to share, with you, our findings on what may have a cause and effect on our healthy lives.

Editor’s note: We realize that it has been a few months since one of our doctors was able to submit an article to Dragonfly News. We apologize for veering from our normal format. They have been inundated with trying to meet deadlines beyond their normal daily office calls. We assure you they also take very seriously their commitment to our subscribers in writing articles available only to you and, as soon as they are able, will do so again. We want you to remind you that all the vast information we furnish you each month is privileged to subscribers only.

SHARING EXPERIENCES:

IS FOOD INTOLERANCE CURABLE?
By Sandra Strom, CEO
(Edited by Dr. Letitia Dick, N.D.)

Is there a cure for food intolerance? We are continually asked about newfangled equipment that is purported to cure a person from just about anything (see email about Bax 3000 above), or if there are enzymes that can be taken to counteract reaction from consuming food intolerance, or any other possibilities available that would allow us to eat anything we want. So, I believe we need to revisit some of the discussions presented throughout Song of Health, both for the benefit of new subscribers just coming aboard as well as a reminder for the “old-timers.”

I have Googled and YouTubed “food intolerance” and variations of it on the internet, to see what comes up. There are so many blogs, references and other resources purporting to have “the answer” to all your food intake problems that it’s enough to confuse the real experts. Most of them mush “food allergy” and “food sensitivity” with “intolerance,” as if they are all derived from the same issue. This is simply not true! Nor is a lot of the stuff written. Just by printing some theory, it doesn’t make it fact.

Why then, believe what you read at Song of Health, our doctors (“Tish” Dick, Zeff and Potenza) and our other supporting physicians that the Carroll Food Intolerance Evaluation dietary methods work? Because, after years of experience treating patients who have come to them with chronic conditions, even after having tried umpteen other methods - including allopathic treatment and allergy immunizations - the doctors have witnessed dramatic improvement in the patients’ conditions once 1) intolerant foods have been eliminated from the diet, 2) detoxification has taken place, 3) the immune system has been restored and 4) the patient continues to follow their dietary requirements. The key is to stick with it. I have heard, numerous times from people, “I spent the money to be tested and tried the food intolerance method, but it didn’t work for me,” while I witnessed them gorging on their food intolerances, hidden in products or blatantly obvious, and suffering from chronic conditions such as diabetes, celiac disease, symptoms moving from one organ of their body to another and just plain lousy health. What more can I tell them that they haven’t already heard? It takes discipline and desire to follow our dietary ways…and what a difference it makes!

In The Forum, Dr. Zeff responds to a question regarding the phenomenon of disturbance caused by consuming a food, or food combination, we are intolerant to:

“…What we report is intolerance, that is, the inability to adequately digest a food or food combination. Most people are intolerant to a food group, and usually two foods or food groups in combination. The most common food intolerance, in my experience, is to milk products. The most common combination problem is to the combination of fruit eaten with cane or beet sugar. The person does not digest milk well… [or] …will tend to ferment the combination of fruit eaten with sugar faster than they will digest it. Some people demonstrate intolerance to two or more single food or food groups. Some people demonstrate more than one combination problem. Most people demonstrate one of each.

I like to explain this phenomenon like this. Digestion is an enzymatic process, and is complex. Enzymes are determined genetically. Although we all have the same basic digestive system, our genetics are unique. For example, we all have the same face: Two eyes, a nose, a mouth, two ears, all placed about the same. This is determined by our genetics. But our faces are each unique enough that we can recognize an individual face among a million other faces, even though they are all basically the same. This is true for other aspects of our genetics and physiology, as well. We all have the same basic digestive system, but our systems are as genetically unique as our faces. One person makes digestive enzymes slightly different from another. One person can digest or metabolize milk or fruit acids, or potato or eggs, or whatever better than another. In one person, the combination of fruit with sugar or potato with grain…does not digest as rapidly as it ferments…and toxins are generated as well as digestion being interfered with. So, digestion becomes less efficient, etc.

What doesn't digest well ferments and putrefies in the intestines through inappropriate bacterial activity. These processes generate various toxic metabolites, which are absorbed into the blood and can cause inflammation, interfere with various metabolic functions, etc. This becomes a basis of chronic irritation, inflammation, interference with one function or another and thereby becomes the basis of a chronic health problem. By identifying the cause - a food that cannot be digested - and eliminating it, the blood is eventually cleared of the toxins and the person is freed of this chronic source of irritation or inflammation.”

To reiterate Dr. Dick’s response to a question emailed to us (see emails sent to us above) regarding possibilities of being “cured” of our food intolerances:

“Food Intolerances can not be "eliminated" or "cured". They can only be avoided. The intolerance is DNA based and you are genetically designed with a fault; you do not have an ability to produce enzymes to digest fully different food groups.  Stress always contributes to disease, but decreasing stress (however that is done) will never change your inherited genetic weakness with food intolerances.”

In The Forum, the question was asked if we can take enzymes to help us digest our food intolerances so that we can eat them. The answer is: Sorry, but no! The enzyme required to break down the food, that a person would most likely take orally, is actually derived from that food. You would, therefore, be ingesting the food derivative you are intolerant to!

There is no quick fix, no cure, no remedy that can heal us of our genetically disposed condition. Nor is it the worst thing that could happen to us! There are so many luscious foods available to us, so many opportunities for us to obtain our vital nutrients, that there’s no reason to believe we will suffer from malnutrition or that we are being deprived of all that life has to offer. Just because something exists, doesn’t mean we have to partake in it. For example, we know heroin, crystal “meth” and jumping off a cliff are available, yet most of us would not choose to jeopardize our lives by participating in such dangerous activities. Think of consuming your food intolerance in the same way. You eat it, you get sick. You eat more of it, you get sicker. The longer you continue to consume it, the more your immune system becomes weakened and, eventually, can no longer protect the body. Consequently, you may suffer a painful condition which can kill you. It’s your choice – pain and suffering…or wellness. It is to be noted, that when our immune system is in a state of strength, we may sometimes be able to overcome the occasional slip. Personally, after following my diet for the last 30-something years, I no longer find myself in the surgery room, or suffering from daily pain caused by a compromised immune system, or trying to mask the symptoms with medications. Oh yeah, it’s worth it!

In addressing the issue of which food intolerance “test” is best, with all of the different options touted, our doctors have found the Carroll Food Intolerance Evaluation method to be the most accurate method they have found, when performed correctly. A doctor who performs the evaluation must be intuitively aware of the subtleties in order to determine an accurate analysis. It also takes time and patience to get it right. This is probably why the number of doctors who offer the Carroll Evaluation is limited. Of those who recognize the positive results by beginning patient treatment with the Evaluation, some are certified to do the Evaluation themselves while others send the patient’s blood sample to our doctors to be evaluated.*

My suggestion to you is not to give up! The tools we offer you on the website are invaluable for helping you to avoid your food intolerances, such as the Food Resource List, which identifies hidden ingredients not otherwise listed in processed foods. As Dr. “Tish” has stated, our bodies are so sensitive that they can detect even the slightest amount of toxic food intolerance intake.

I have often been amazed at watching people eat what only a “cast-iron stomach” could handle and not show visible signs of distress, as well as people in their 80’s who have never been “tested” for food intolerance and are still alive, a few actually feeling ok, although most are on numerous medications. The majority of us who have found ourselves being evaluated for food intolerance have done so because we, or our family members, have been experiencing a chronic condition that persists and our health continues to diminish.

Continuing to stay aware of what is in the foods I eat has brought me positive results in my daily and overall health. Because of this, I dedicate my life to helping others in their efforts to do the same.

In Health,
Sandra

*Dr. Dick and Dr. Zeff, through The Carroll Institute of Natural Healing, teach Naturopaths how to perform the Carroll Food Intolerance Evaluation and offer certification to those who complete the course and are able to demonstrate 100% Evaluation accuracy.

“Every dis-ease known to humans is created
in our digestion system” (Dr. Harold Dick, N.D.)

NEW RECIPES

REMINDER: ALWAYS USE ORGANIC
PRODUCTS WHENEVER POSSIBLE.
IF A RECIPE CONTAINS YOUR FOOD INTOLERANCE,
SEE THE SUBSTITUTIONS LIST FOR
ALTERNATIVE INGREDIENTS.

Breads

EASY SOURDOUGH STARTER
(Taken from the website page of John Ross, http://www.io.com/~sjohn/sour.htm;
Revised by Sandra Strom, CEO of Song of Health)

1 cup warm water
1 cup unbleached flour (white or red wheat)
In a non-metal bowl, a wide-mouthed glass jar with a loose-fitting lid or crock pot mix the flour and water with a non-metal utensil, such as a wooden spoon. Keep in a warm place – 70 to 80 degrees is perfect, but not 100 degrees or over.

Every 24 hours feed the starter by discarding half the mixture, then add:
½ cup warm water
½ cup flour
Stir to mix well. Repeat every 24 hours, possibly for several days to a week, depending on the temperature. The starter will probably puff up, which is good.

When the starter develops a bubbly froth, it is done.
Refrigerate what is not used. Feed the starter once a week.
Note: If a fermenting, watery liquid (called “hooch”) builds up in the starter, pour off the top if the starter is already wet enough; otherwise, stir it back into the starter. It will not hurt it.

SOURDOUGH BREAD
(Contributed by Sandra Strom, CEO of SOH)

2 cups sourdough sponge*
3 cups unbleached flour (whole white, wheat, or half of each)
2 Tbsp. olive or other oil or butter (optional)
1 Tbsp. honey or agave syrup
1-1/2 tsp. Celtic salt

*TO MAKE THE SPONGE:
In a non-metal bowl, place
2 cups of the sourdough starter
1 cup warm water
1 cup flour

Stir well, then set the bowl in a warm place, covered, for anywhere from an hour or two up to 6 to 8 hours or longer, depending on climate and altitude. It is ready when the sponge is bubbly with a white froth and smells a bit sour.
Hint: Set sponge out to “proof” overnite and use in the morning.
Note: To continue starter for the next time: To the leftover sponge, stir in:
½ cup warm water
½ cup flour
Place in clean container and refrigerate, following directions for starter.

To the sponge add the oil (optional), sweetening and salt. Mix well.
Add 1 cup of the flour and mix well. Add 1 more cup of flour and repeat. Turn out on floured board. Knead, adding the remaining flour or just enough until the dough is easy to handle.
Return dough to bowl, cover and let set in a warm place until doubled in bulk.
Punch dough down, knead.
Shape into desired loaves and place on greased baking sheet sprinkled with corn meal. Or place in oiled bread pan sprinkled with corn meal. Cover with light cotton or linen dish towel and let rise until doubled in bulk.
Place pan in oven, then set temperature to 350 degrees. Do not preheat oven. Bake 30-45 minutes, until lightly brown on top and bread sounds hollow when lightly tapped on the bottom.
Turn out on wire rack or woven wicker platter, cover with towel and let cool.

Cakes and Candies

Fruit Leather
(Adapted from information taken from the Oregon State University
Extension Service Bulletin, 1981)

Summer – a wonderful time for gathering fresh fruits and vegetables – and making “leather” for snacks, outings and camping trips. For the fruit-intolerant people, you may use rhubarb, melons, pumpkin, tomatoes or tomatillos. Use your imagination for making yummy combinations, such as different melons and rhubarb, strawberries and rhubarb or apples, peaches and pears. Combine a sweet fruit with a tart one to balance the taste.

Remember to use foods natural to your local environment and in season.

Some options: Apple, banana, berries of any kind, cantaloupe and other melons, cherry, citrus fruits, cranberry, peach, pear, pumpkin.

Suggested equipment:
• Shallow pans (about 12 x 17)
• Food grade plastic wrap (The plastic will not melt at the low drying temperatures used.)
• Electric blender or food mill
• Double boiler (for cooking the puree)
• Large heavy saucepan (for concentrating the puree)
• Nylon net or cheesecloth (for sun drying)

Selecting and preparing fresh fruit:
• Select ripe but not spoiled fruits.
• Sort and wash fruit, remove stems and cut away blemishes.
• If desired, pare or peel and core apples, pears, pineapples, etc. (Keeping the peelings is more nutritious but doesn’t have as nice a texture.)
• Remove seeds from oranges, grapes, cherries, etc.
• Cut fruit into slices or chunks that can be easily pureed or ground.
• Make the puree immediately, to avoid excessive browning.

Making fresh fruit puree:
The fresh fruit puree can be prepared by either the cooked or the uncooked method. The color of light fruits may be better preserved by the cooked method and may be more satisfactory for softening hard fruits that must be softened before being pureed, but keep in mind – the less food is cooked, the more nutritious it is.
Hot Break Method:
Place pieces of fruit in the top of a double boiler to avoid scorching. Cover and cook over boiling water for 15 minutes. Remove from heat and cool. Puree the fruit in a blender or grind in a food mill, using the finest blade.
 Cold Break Method:
Puree pieces of fruit in a blender or grind in a food mill, using the finest blade. Immediately place fruit in the top of a double boiler. Cover and cook over boiling water for 10 minutes.
Concentrating the puree:
Juicy puree can be concentrated to shorten the drying time. Place the ground or pureed fruit in a heavy, deep saucepan. If desired, 1 tablespoon sugar may be added to each 1-1/4 cups of puree to quicken cooking time. Cook puree over low heat, stirring constantly, until the mixture thickens. Remove from heat and cool.
UNCOOKED Method:
Puree pieces of raw fruit in a blender or grind in food mill, as above. Run berry puree through a strainer to remove seeds, if desired. Juicy puree can be concentrated by following the instructions above.
Flavoring the puree:
Sweeten the puree to taste with sugar, honey, maple syrup or agave syrup. The honey, maple syrup and agave syrup will produce a stickier leather. A variety of spices, such as nutmeg, cinnamon, or allspice may be added, as well as ground nuts and coconut.
To dry the puree:
Line the shallow pans with plastic wrap. (Each sheet will hold 2 cups of puree.) Pour the puree on the plastic wrap and spread to a 1/8” to 1/4” thickness. Dry in oven, dehydrator or under direct sunlight:
Oven drying:
Electric and gas ovens with automatic shutoff for temperature regulation are suitable. Oven racks should be placed 2 inches apart with a 3-inch clearance from the top and bottom of the oven. Set the oven on the lowest setting and prop the door open with a pot holder or a stick to let the moisture escape (varying from ½” crack for electric up to 8 inches for gas ovens).
Temperature should be maintained at 140 degrees during the drying, so an oven thermometer should be used. Turn and rotate the pans each hour or two. Drying time will vary from 4 to 8 hours, depending on temperature, humidity and puree.
Sun drying:
Cover with cheesecloth, but not touching the puree, for protection from insects. Place trays in direct sunlight. Bring trays indoors at night if there is the possibility of moisture (or if you live in the country as I do, take in to keep from the raccoons and other critters). Drying time will vary from 8 hours to 2 days, depending on temperature and humidity.
Dehydrator method:
Maintain temperature between 135 degrees to 140 degrees. Drying time will vary from 4 to 8 hours.

The leather should feel tacky, but not contain any moisture when done.

To store:
Roll whole sheets of the fruit leather, like a scroll, within plastic wrap. For bite-sized snack pieces, cut 1-inch slices from a rolled leather. Store in plastic freezer bags or tightly sealed containers in a cool, dry place. Check periodically for any moldy leather and discard. For long-term storage, refrigerate or freeze.
Suggestions for use:
 The obvious use is for snacks.
 Fruit leather may be used in place of raisins for cooking.
 Filled leathers make a festive treat:
Unroll dried leather and spread with favorite fillings, such as cream cheese, peanut butter, etc. Then roll back up, jelly-roll fashion. Cut rolls into bite-size pieces.

FOOD RESOURCE LIST UPDATES

THE FOOD RESOURCE LIST ON THE WEBSITE IS NOW AVAILABLE IN PRINTABLE VERSION. JUST GO TO THE BOTTOM OF THE PAGE AND CLICK ON "SOH RESOURCE LIST PART 1 OR PART 2 FOR THE VERSION IN .PDF FORM.

Use the codes below to translate the Results Column

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As items are submitted and tested by Doctors Watrous and Zeff, they are then added to the Food Resource List on the Song of Health website. We compile the updated lists to email to our subscribers as well.

The items are listed per category. By listing the date tested, you can be assured of the most recent updates. Under the “Tested For” column, “All” signifies that the product has been tested for all food categories included in the Carroll Food Intolerance Testing method. In some cases, you will see ingredients listed in the “Results” column that are not included in “Tested For.” This is because the ingredient has been listed on the packaging, or it is obviously in the stated category. For example, results for milk will be dairy. We will furnish where to purchase a product whenever the information is available.

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FOOD RESOURCE LIST UPDATES
July, 2009

Available soon. Due to an unforeseen and unfortunate incidence, our update list is postponed for another week. We apologize for this delay and thank you for your patience and understanding in this matter. We will email it directly to you as soon as it is available and post it in The Food Resource List, as always.

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