Clam Chowder

Photo courtesy of thewellseasonedcook.blogspot.ca--sorry, loaned my camera to one of my teens...

I thought I hated clam chowder when I was younger.  Of course, I had only ever tasted the canned versions which were sweet and full of corn and red pepper chunks.  Ewww.

So of course, more than a decade ago now, when visiting a friend over a lunch hour and she offered me clam chowder I said "no thank-you" as politely as possible.  But she looked me square in the eye and called me out on it, saying, "That's because you've only ever had the canned soup kind of chowder.  That stuff is pure crap.  Try this,"  And I did, because she was my friend and I was a guest and all that, and....she was right.  Her chowder was creamy but not sweet, smooth and silky and did not have a hint of corn in it.  The secret, she swore, was bacon.  Yup.  She said that it helped to mask the texture of the clams, for those who weren't used to it's slight...chewiness.  I was sold.  And, she added, don't add the actual clams until the very end, or you'll get a lot more chewiness than you can handle.  Fair enough.  Don't need to tell me twice on that one.

It took me a while to wrap my head around how I was going to make this one a little more healthy--that chowder I'd fallen in love with (and had converted the rest of my clam-chowder-hating family into loving) had both white potatoes and navy beans.  Let's just say there were some disappointing early attempts.

But the other day, when my CSA veggie box arrived with Jerusalem Artichokes, I finally had an idea...  This was going to work out after all.  And it did.  It was awesome.  (The box also included parsnips and fresh sage, so into this recipe they went...)

Ever cooked with Jerusalem Artichokes/sunchokes?  Me neither.  Never even seen them before this.  That's one of the things I love about getting a food box--you get things you have never cooked with, and you have to Google them just to know what you can do with them.

So I learned that sunchokes are related to sunflowers, that they are tubers (like potatoes are), that they can be eaten raw or cooked, peeled or unpeeled, that they are slightly sweet, mild-tasting, and waaay less starchy than potatoes.  They can be boiled and mashed, made into french fries, roasted, shredded and served in coleslaw or over salads.  But more importantly--they are full of the prebiotic inulin.  In plain English, that means that they can cause a bit of extra gas.  Yup.  So at first, a little can go a long way.  That is why I used a blend of sunchokes and cauliflower for the base of this soup.  If it weren't for that gassy side-effect, I'd say they were a perfect substitute for white potato for the starchy-carb-adverse population out there.  Don't let that one thing put you off trying them, though.  They are tasty little gnarly things.  And this is pretty awesome chowder.

Ingredients:

1 1/2 c Jerusalem artichokes, peeled and chopped
1/2 head of cauliflower, chopped small
3-4 slices bacon
3 c chicken broth
1/2 c parsnips or carrots, chopped into coins
1/2 c onions, chopped
2 stalks celery, chopped
2 cans baby clams
1 tsp ground celery seed
1/2 tsp garlic powder
1 Tbs fresh sage (or 1 tsp dried)
1 c full-fat cream (can substitute coconut milk, but will effect flavour a bit)

Method:

First, chop all your veggies.  Open your can of clams.  Saute bacon until crispy.  Chop bacon into bits.

While bacon is frying, pull out your dutch oven or large heavy-bottom pot and heat it up over medium heat.  In fat of choice (I used butter), saute onions, parsnips, and celery.  When onion is translucent, transfer veggies to a plate and set aside.

Add broth and juice only from canned clams.  Add celery seed, garlic powder, and sage IF using dried sage.  Add sunchokes and cauliflower and bring to boil.  Simmer over medium heat until cauliflower and sunchokes are tender.

Use either an immersion blender to puree, or move carefully to a food processor and puree until smooth.  Return to pot, reduce heat to med-low.  Add sauteed veggies back into the pot now, add canned clams, bacon, fresh sage and cream.  Stirring frequently, heat through but do not let it come to a boil.  Add salt and pepper to taste.

Fermented Hot Honey Dills

I know, I know--crazy, right?  Hot and sweet.  In this case--hot peppers and honey.  Yes, they ARE fabulous together.  Especially with dill.  If you don't believe me, try it yourself.

My son keeps eating my pickles.  He doesn't know what I mean when I say "fermented".  All he knows is that they're home made, and more than a little bit spicy.  Which is good enough for me--as soon as I start to talk to my teens about beneficial bacteria and healthy gut flora, they get all grossed-out and think I've finally gone off the deep end into crazy-town.  So we'll keep that little secret to ourselves, ok?

Now, these pickles started out only a little bit spicy.  The taste is a little kick of heat at the tail end.  You could double the hot peppers in this--but be careful--the fermenting really brings out the heat in peppers, and the longer they sit in the  fridge after the initial fermentation  the hotter they become.  You might want to also increase the honey, to keep the flavour balanced.  Or not.  Up to you.

Making fermented pickles is one of the easiest things you can try to ferment.  An old pickle jar, some sea salt, a handful of spices and some cucumbers, and you're good-to-go.  It really is that easy.  I find that kosher pickles and these kinds of fermented pickles are never even close to as crunchy as, say, Bicks Pickles--you can  get SOME crunch in these pickles, but to get that store-bought pickle crunch, you'd need to add a chemical storm of ingredients, so this is the trade-off.  To get the fermented pickles as crunchy as possible, use the freshest cucumbers that you can find, slice off the blossom end of the pickle, soak in ice-water, and pickle them whole.  I don't mind my pickles just a tiny bit soft, so I sliced mine lengthwise before fermenting them.

So, for this recipe I used hot peppers that I'd already fermented several months ago.  I fermented them and then didn't have a clue what to do with them.  I meant to make sriracha sauce with them, eventually, but I didn't.  You don't have to use fermented peppers--any hot peppers  will do.  Using foods like the raw honey and fermented peppers in your pickle ferment will help act as a "starter", getting your pickles going faster, but even if you use regular peppers and regular honey, fermentation will still happen, so don't sweat it.  Pickles are pretty simple that way.  Just be patient and don't forget to taste them along the way.

Ingredients:

(for a 2L jar)

2 pkg pickling cucumbers
4 cups (1L) filtered water
3 Tbs fine sea salt
2 Tbs raw, unpasteurized honey
1 Tbs pickling spice
1/2 Tbs dried dill
3 hot peppers (I used fermented ones, but that's optional)
1/4 cup raw apple cider vinegar + extra for after fermentation (optional)
cabbage leaf or weight to hold down

Method:

Soak cucumbers in ice water for at least an hour.  This helps keep them crunchy after pickling.

Dissolve salt in filtered water.  Cut off both ends of cucumbers.  Slice lengthwise (or leave whole--up to you).  Add spices, hot peppers, honey, and vinegar to jar.  Arrange cucumbers in jar, packing tightly.  Pour water solution over top, making sure it covers everything.  Use cabbage leaf (or weight) to pin everything down under the saltwater solution.

Let sit on counter for 1 - 4 weeks to allow to ferment, tasting after about 5 days, until it reaches desired level of sour for your tastes.  Keep an eye out for mould.   If you are using fermented peppers, and raw honey, fermenting may go faster.  Mine only needed 6 days to reach the desired level of hot and sour that I like.

The longer they sit, the cloudier the water will turn.  They will become more sour, and more soft, the longer you let them sit.  I personally add a bit more vinegar--maybe 2 Tbs, after they're done fermenting and leave them in the fridge for 24 hours before eating.  It just adds a touch of that vinegary taste that I'm accustomed to with pickles.  They will still continue to develop flavour (spiciness and sourness) even after being moved into the fridge.

Refrigerate when done.  They should last 6 months to a year once they're in the fridge.

Chicken Chili Verde

I finally got it right!

This is one of those recipes that pre-paleo, my family ate often--which is saying a lot since we rarely ate the same dish twice.  Of course, pre-paleo, this recipe required that I fry the cubed up boneless chicken in italian salad dressing, and it was chock-full of white navy beans.

When I first switched to a paleo-type diet, I tried really hard to convert this recipe to something I could still eat.  I tried to "paleoify" it several times, several ways, and each time the results were less-than-great.  Without the salad dressing, the flavour was flat.  Without the beans, the chili was thin and watery--not very sustaining at all.  But when I tried to fill the chili out with turnip or celery root, the taste of root vegetables overwhelmed the delicate flavour of this dish.  When I filled out the dish with green peppers, the texture went all wrong.  Everything about it just went wrong.

Until the other day.

It suddenly dawned on me to try it one more time--and this time I think it tastes just like the old recipe, only without all the crap that I no longer eat.

There's something really delicious about green chili.  Even though it is much more mellow than traditional chili, it can still be quite fiery, and is much more about the unique flavour of cilantro upfront.  The flavour is so delicate that only chicken will do, as far as I'm concerned.

So give it a try, and let me know what you think.  I use bone-in chicken in the recipe, but you could just as easily de-bone the chicken first.  I just find that wasteful, personally, since boiling the meat off of the bone gets the bones cleaner, and allows you some of the benefits of the minerals in the bones, too.

You will notice that I use salsa verde and canned green chilis interchangeably.  While I slightly prefer the taste of salsa verde in this recipe over canned green chilis, the two taste close enough to be used the exact same...

So here's what I did.
Serves 5-6

Ingredients:

1 onion, chopped
2-3 stalks celery, chopped
2 large parsnips, peeled and chopped
1 1/2 lbs bone-in chicken (skinless--fry that chicken for cracklin's instead!)
2 cups chicken broth
1 green pepper, chopped
1 Tbs zesty italian dressing spice mix
1 tsp cumin
2 Tbs apple cider vinegar
1 cup salsa verde (or 2 cans green chilies)
1/3 cup fresh or frozen cilantro

optional garnishes:  cheddar, yogurt, olives, avocado

Method:

On medium heat in heavy dutch oven, saute onion, celery and parsnips in fat until onions are translucent.  Add spices and cook 1 minute more.  Add chicken to pot, along with broth, salsa verde and vinegar.  Add green pepper.  Bring to a boil and simmer for 1/2 hour until chicken is cooked through.  Using tongs, carefully remove chicken from pot and de-bone it, returning chicken to pot to heat back through.

Remove from heat and stir in cilantro.  Taste and add salt and pepper if necessary.  Garnish with cheddar, avocado, and plain yogurt, if using.

Enjoy!

Shrimp Creole

I got shrimp on sale a couple of weeks ago, and wanted to try something different.

I found this idea on Pinterest-- (original recipe here) but it wasn't yet paleo--and I preferred to make my own cajun spice blend (I've tasted some pretty horrible store-bought blends...).  A few changes...and voila--delicious and perfect!  My whole family loved this one--and it was done in about 45 minutes, which I love, too.

Ingredients:

5 Tbs butter
2 Tbs tapioca starch
2 tsp minced garlic
1 tsp dried thyme
1 cup celery
1 cup red, yellow, or orange peppers
1/2 cup onion
2 cups chicken broth (whatever you have)
1 cup tomatoes
1 Tbs Worcestershire sauce
1 Tbs cajun/creole spice blend (below)
1 lb raw shrimp
1/2 cup green onions

1 head cauliflower

Method:

First, prep everything because this doesn't take long:  Make your spice blend.  Chop onions, peppers, celery, tomato.  Thaw shrimp under lukewarm water, peel and de-tail.  Rice your cauliflower with a food processor.

In heavy-bottom skillet over medium heat, melt butter and continue to cook until butter turns a medium brown (takes about 10 minutes).  Sprinkle tapioca starch over butter and stir to dissolve and allow to thicken for a couple more minutes.  (You are making a roux).  Add onions, celery and peppers and continue to cook until onion is almost transparent.  Add garlic and thyme and continue to cook for 1 minute.

Add tomatoes, broth, Worcestershire sauce, and cajun spice.  Simmer for about 20 minutes.

While this is simmering, cook your rice; I prefer to cook mine for 8 minutes in the microwave with NO added water.  Set aside.

Once you broth and tomato mixture has simmered for 20 minutes, add shrimp, and continue to cook just until shrimp is pink and cooked through.  Sprinkle with green onions and remove from heat.

To serve this up like I did; spoon liquid into wide-mouthed bowls.  Using a half-cup measuring cup, press cooked cauli into the measuring cup, packing tight, then invert over middle of bowl.  Arrange shrimp around perimeter.

Can add hot sauce if you like things spicy.

Enjoy!

Cajun Spice Blend:

1 tsp onion powder
1 tsp garlic powder
1 tsp oregano
1 tsp basil
1/2 tsp thyme
1/2 tsp black pepper
1/2 tsp cayenne
2 tsp paprika
1 tsp salt

Combine in small mason jar.  Goes with everything....

Frugal Paleo--and Scotch Broth Soup

Since making the big change to paleo, do you ever look at your bank account and just totally have a heart attack?

Happens to me a lot.

Too much.  I seriously, seriously stress over food costs.  And money in general.  On the one hand, I want to do the right thing (buy local, buy organic), on the other hand, I want to keep my house.  And my car.  And my kids.

Sure, good food is important to health--pay for it now in healthy food, or later in medicine bills, all those sayings that justify the crazy food costs of a paleo diet.  Whoever coined all those phrases obviously didn't have a household full of teens, large-breed dogs, a mortgage, cars and debt.  All of these things came before learning about Paleo.

Is it just me???

Ok, I'm going to say something that is going to make me extremely unpopular.

Ready???  It is ok, and still totally Paleo, to shop at the grocery store, to buy food when it's on sale, to skip the organic and the grass-fed and finished meats.  Honestly.

Alright, let me finish.

Because you see, there is "optimum", and there is also "acceptable".  It is optimal to eat grass-fed and finished, and optimal to eat organic produce.  If you are diligent, you can find grass-fed beef for under $4/pound, and grass-fed free-range poultry and Tamworth pork for under $5/pound--and you can even find organic CSA's that are very reasonably priced.  But it doesn't always happen that way.  And not everyone has the large lump of money upfront to buy 250 lbs of pork or cow, no matter how reasonably priced it is.  or the $550 to shell out for a CSA, months in advance of receiving the food.

Don't get me wrong, I am 100% in support of both of those things, of buying local, of getting to know and supporting your local farmers.  But the truth is, if you are on a truly tight food budget, cost matters more than anything else out there.

When money is that tight, it no longer matters what the paleo-perfectionists have to say (or at least. it shouldn't matter).  You can only do what you can afford to do.  Did you know that stress is twice as bad for your body as grains are?  So don't sweat it.  Stretch the almighty dollar as far as you can--in fact, I challenge you to find new and innovative ways to do it!  Anything you do or try is still better than your old diet that used to include grains, soy, legumes, processed foods and refined sugars anymore.  That's a pretty big thing.

And for just one minute here,think about this, how much food do you throw away?   (North) Americans throw out more food than any other nation.

So it is with all of this in mind, this week, and well into my overdraft even after just getting paid, that I am being as frugal as I possibly can, while still eating as well as I can.  I'm making do with what I have, and I'm on a mission to waste nothing.  Oh, how I wish that all the food I need would just materialize in my house, that I didn't have to shop for it.  Food is expensive, but food should also be simple and stress-free.  Open fridge, combine ingredients found in fridge.  Make sure you use every last bit of that giant head of cabbage, use those broccoli stems and the bottoms of the asparagus (but peel them--I learned that one the hard way).  It is all food.  If you only knew what to do with it.

So on with the recipe, right?? ...

I didn't want to waste the bone from the lamb we cooked at Easter--so I threw it in the crock pot for 2 days (with water, apple cider vinegar, dehydrated onions and a bay leaf).  Bone broths are very high in protein, gelatin, they're full of minerals and gut-healing properties--and I don't have to tell you that, right?  You all know that.  And you know what else?  Lamb bones cooked into soup are far less gamey than the actual meat is when you roast it.  It's a good way to start your non-lamb-eating family on the road to enjoying it.

After 2 days of slow-cooking, I found that almost 2 cups of meat, marrow and fat came off the bone.

This is more of a guideline than a true recipe.    You can adjust or sub in anything you want to.

Scotch Broth Soup

Ingredients:

4 cups lamb bone-broth
2-3 cups leftover lamb meat
3 cups cabbage, chopped fine
1 cup carrots, chopped fine
1/2 cup onion, chopped fine
1/2 can  tomato paste
2 Tbs apple cider vinegar
salt and pepper to taste
butter or other fat for frying

Method:

In a heavy pot or Dutch Oven, on medium heat, melt fat and saute onions until almost translucent.  Add carrots and  saute for a few minutes more.  Add cabbage, tomato paste, vinegar, broth, and remaining meat, turn down to med-low, and simmer or half an hour.

Serve with these awesome biscuits...

(This recipe originally came from HERE with a couple of substitutions--the recipe was fantastic as-is, but I didn't want to spring for bacon this week, so  instead I used up some cheddar cheese).  If you eat dairy, cheese is a pretty cheap source of protein.  Just saying.....

Cheddar-Spinach Biscuits

Ingredients:

1/3 cup coconut flour
1/4 tsp baking soda
4 eggs
1/2 cup cheddar
1/2 cup spinach
1/4 cup onions
1/4 cup fat (I used bacon grease--cheap and available)

Method:

Preheat oven to 400F

Saute onions on medium heat in fat until translucent.  Remove from heat and let cool a bit.  In a bowl, mix coconut flour and baking soda.  Add eggs to dry mixture, stir well.  Add onions, all the melted fat from the pan, cheese and spinach.  Form into balls and place on parchment-lined cookie sheet.   I got 12 of them out of this recipe.

Bake 15 minutes until golden but still slightly tender to the touch.

Eat up.

All I needed to buy to make this recipe was a head of cabbage.  I already had everything else in my fridge.

$1.49.  Done.

I think I'll be making a lot more soups in the future.

Why Does My Head Still Hurt--Part III

I never thought I'd get around to a part III on this topic, but the truth is, I still get headaches.

I could devote a whole blog to head pain.

I think I have had every kind of headache there is to know.

Shouldn't a Paleo Diet cure everything?  I mean, I read all the blogs out there and all I see over and over is how it "cured" their migraines, their sinusitis, barometric-pressure headaches, and even those frustrating hormone headaches.  So, why didn't it do that for me? Am I just broken??

It is ridiculously frustrating that the switch to a Primal Diet did not cure all of them. Hard-core Paleo did not cure them. Improving my gut health through fermented foods and probiotics did not cure them.  Although, in defence of the Paleo Diet, it DID cure those I'm-so-hungry-I'm going-to-pass-out headaches.  Low-blood-sugar headaches were banished forever with the switch to paleo, thank you very much!

In my prior life, I was the queen of medications.  I have a medicine cabinet full of every type of OTC drug you could ever want or need, and several prescription ones as well.  I was a real pill-popper.  To some degree, I still am.  But at some point, if you get this Paleo thing at all, you know--the pill-popping MUST STOP.  The pills, the painkillers, they are simply masking the underlying problem.  They will not cure the problem.  Only the immediate pain--and taking those pills actually causes a whole host of other issues to crop up, creating a cycle.

So let me explain what my headaches are.  99% of my headaches start in the sinuses in the front of the face.  I think I have the smallest, tightest, driest sinuses ever created.  At the first sign of trouble, I feel that dry, tight, snapping sensation between my eyes.  I feel that when the weather changes.  I feel that when I eat foods that I'm sensitive to.  I feel that when I have a slight cold coming on.  I feel that when I sleep more than 8 hours, or on my side too long (compressing the sinuses), when I'm overtired, when I have eye strain from the computer, when the bedroom air is too dry, and for pretty much every other reason you can think of.  It starts in the sinuses.  Every single time.   And if I don't treat the pain, if I ignore it, every single one of those headaches has the potential to become a full-blown light-and-sound-sensitive, vomiting migraine.  Lets call that sinus pain my "aura".

So, clearly, there is some kind of thing going on with my sinuses.

I'm already following a Paleo diet, which by default should already be an anti-inflammatory diet--so what would cause my body to react by inflaming my sinuses?  Well, for starters, dairy (and simple sugars--but I'm not eating those, am I, now?).  There are a million studies out there suggesting dairy causes congestion.  Fine.  I get it.  But since I don't eat all that much dairy, it must also be other food I've ingested.  Specifically, Paleo-approved food I've ingested.  Inflamed sinuses are a sign of food intolerance or an allergic-type reaction.  So, despite my paleo diet, I MUST still be ingesting something that is causing a reaction, right?

Ok, ok, most of us have now learned that the Paleo diet is not One-Size-Fits-All.  It just isn't.  And when you feel like Paleo didn't cure all of your ailments, that is always the hard answer that we don't want to hear.  Because we give up so many things when we switch to a Primal/Paleo diet already, the thought of giving up even more of them just seems horribly overwhelming and unfair.  To all of you out there on FODMAP-free diets, GAPS, paleo dieters who are allergic to eggs or nuts, or whom can't digest fat due to a gallbladder issue, I feel for you.  I understand.

So lets play a little game...

What do red wine, vinegar, some nuts and citrus fruit have in common? 

Well, first of all, they are known migraine trigger foods. In fact, these foods definitely cause me headaches all the time, every time. And aside from the red wine, all the other foods on the list are paleo.  Lets list a few more things, maybe you'll see the pattern.


Yogurt, aged cheese, cured meats, dried fruit, fermented foods.

Yes, I said it.  Fermented foods.  My science projects, my gut-healing darlings.

Still not seeing the connection?  Chris Kresser recently did a post on these foods.  It read like a laundry list of all the things I know cause problems for me--and yet I did not have ANY of the symptoms listed--except "tissue swelling"--I guess that could mean my sinuses, and a "different type of headache".

Now, I'm no rocket scientist--but I have a sneaking suspicion that fermented foods are actually CAUSING some of them.  I know, crazy, right?  So very, very sad.  Because I LOVE fermented foods.  And good-quality aged cheese.  And gut-healing yogurt.  And wine.  Since we're being honest.  I really , really have to get the heck away from alcohol.  (You have heard my thoughts on alcohol before, so you know how much that hurts me).

The answer to the riddle is histamine.  Or amines in general.  

I know, I know, I was hoping that cutting out red wine in favour of white wine was enough to stop the problem, too.  I really did hope for that.  But it hasn't stopped it.  It has lessened it to some degree, but not stopped every headache occurrence   The cycle goes like this:  Eat/drink something that causes your histamine levels to go haywire, get stuffed up sinuses, after a few days sinus buildup becomes non-infectious sinusitis that is treated with many, many kinds of painkillers.  Which causes constipation.  Feeling low like that makes me crave comfort foods--all the foods that I should have avoided in the first place.  And so the cycle continues.

The good news is that they say that avoiding these foods for a period of time allows the body to settle back down and a lot of people find they can eat SOME of these foods once again.  The trick is to avoid those foods for a while.  This is a trick I have yet to master.  But I'm trying.

In the meantime, lets talk about some more natural ways to deal with sinus pain and avoid those OTC's, shall we?....

• cold cloth over the eyes/face alternated with hot beverage
• cool-air humidifier
• spicy foods like wasabi and horseradish--both "clear" the sinuses
• get out and move around; this makes the sinuses loosen up a bit
• get off the computer!!  Avoid eye strain
• flushing the sinuses with a netti pot and saline solution
• peppermint oil applied to the temples
• acupuncture, acupressure, and massage (face or neck)

And when that fails, a few supplements that can help... (Be mindful that I am not a doctor, this is just what I know and do for my own headaches)

• Magnesium is good for blood circulation and relaxes nerve endings; 200-600 mg, up to 1000mg
• Vitamin C has anti-histamine properties; 250-1000mg--be careful with this one*
• Omega 3's are anti-inflammatory; up to 1000mg/day from mixed EPA/DHA source
• CoQ10 increases blood flow to the brain and is anti-inflammatory; 60-100mg/day
• B2 is great for PREVENTION; take a broad-spectrum B multi- daily on the PMS week
• probiotics (did you know low stomach acid can cause headaches?  It can)
• Vitamin D reduces inflammation (and deficiency can cause headaches--in the northern hemisphere, many of us are deficient), read dosage on bottle, but I personally double the amount recommended

At the first sign of sinus trouble, I take a serving of each of magnesium, Omega 3, Vitamin D and a probiotic, and sometimes Vitamin C, too with a glass of ice-cold water.  Give it an hour to kick in.  Its amazing how much these supplements alone help me.  Often, this is enough.  Unless it's the day after a glass of wine.

If that doesn't give any relief, my favorite homeopathic tincture is something called Euphorbium.  Use the oral drops, not the nasal drops.  That stuff works like a charm.  I have not heard of any known problems, reactions, or rebound-issues with this homeopathic drug, and if YOU HAVE, please let me know about it.  This drug came recommended by Beverley Meyer, a paleo nutritionist who specializes in pain and pain management.

I'm pretty happy that I've been able to deal with pain without as many OTC meds as is usual for me.  This has been a big step for me.  Of course, the bigger step will be to eliminate my headaches altogether.  Is that unreasonable?  Am I being ridiculous thinking that this is something I can FIX?  Its a funny thing about this Paleo Diet.  The more we know, the more we want to know, the more we believe in it's power to heal.  Everything.

So tell me, what do you do for pain management?  Have you tried dosing with supplements?  I'm not saying we all need to take these supplements; the diet alone should be enough for most of us.  But there's a fine print in all of this, isn't there?  That little disclaimer about what to do when Paleo doesn't fix everything.  I wish it did.  In a perfect world, if we were not all already broken, I believe it would prevent everything.  But we don't live in THAT world.

Let me know what you think....

* Chronically excessive doses of Vitamin C can lead to deficiency in copper, which will cause inflammation, funny enough.  Read dosage instructions on side of bottle/package.  Use this high-dose remedy WHEN NECESSARY, and not as an ongoing daily dose.