Daily Preparedness

As life trundles on, change is inevitable. For the past four or five months, we have had to shift all of the gears in our kitchen due to newly found sensitivities. In the process, we have learned an expensive lesson on the value of thoroughness.

We all know that it is important to notate the contents of our various buckets, boxes, jars and mylar bags as to their contents. Whether the item was frozen, canned, dehydrated and dumped into a plastic bucket, I have always marked the contents, any instructions necessary and the date packaged. BUT, I now know that this manner of minimal labeling is not adequate. (Yes, you are welcome to learn from my mistakes and even snicker if you wish!)

When it became necessary to shift food preparation gears AGAIN, we were forced to go into a form of hyper-drive when it comes to which products can be used safely. Not only are we limited by category, but also limited when it comes to specific brands and packaging sizes. Sound confusing? Oh, it is, trust me. For example, I can cook with sugar but it must be pure cane sugar from one of three or four manufacturer’s. White flour can be used, but, again, it must be from only a few manufacturers. The same goes for everything from shampoo to toilet paper to tomato sauce to meat products to spices. Sound confusing AND time-consuming? It is!

And thus, we get to the importance of my newly discovered respect for those who thoroughly label all items stored. For instance, I may have hundreds of pounds of sugar stored, but I have no idea what brand it is or even whether it is cane or beet sugar. Therefore, at least for the time being, I have to purchase all new sugar and wash out every canister that it goes into. Multiply this by every item in your family store and you can begin to see the cost of skipping a few extra seconds of time in labeling each item.

What is a thorough label? For every product, you should include at least manufacturer, specific type of item, where you purchased it and the date purchased. Also include any expiration date and instructions. For instance, if I were thoroughly labeling canned beef, the correct way to label it would be:

Costco Rump Roast with water, kosher salt, home-ground pepper. 1/12/12

Flour might be labeled with: King Arthur unbleached white flour. Safeway. 1/12/12

Though it might take you a few extra seconds, this type of more thorough labeling may later help you in case your dietary needs change, there is a recall or you find you particularly like one brand over another. Whatever scenario you may face, add a bit more information to each item you label and you may prevent a lot of frustration, loss and expense later on.

“Bless you!” “Gesundheit!” “Need a tissue?” Are you hearing these comments to often this Spring? It could be that you are one of the countless victims of a record-setting Spring allergy season. Nearly every state is reporting significant increases in the number of people suffering from seasonal allergies, including many who have never been previously afflicted.

Though you cannot lower the pollen count outside, there are some simple steps you can take to reduce the impact you feel. Also remember that the typical symptoms of allergies, runny nose, sneezing, itching, eyes watering, may seem to be no more than a nuisance, inflamed nasal passages and congested sinus’ can lead to more serious issues such as sinus infections, respiratory involvement and even life-threatening anaphylaxis. Consult your physician if your symptoms are not under control or suddenly worsen.

In the meantime, try these simple methods of gaining some relief from the down side of Spring’s splendor:

1. Make your bed every morning. I know, I know this sounds like your Mom speaking. Simply throwing the bedspread up over your pillows keeps a certain amount of dust and pollen from your pillow.

2. Frequently launder your bedding, including the mattress pad.

3. Shower before you go to bed and wash your hair. Your body & hair collect pollen all through the day. Don’t go to bed with it.

4. Keep your windows shut in the car & house, especially in the early morning and evening. Use your a/c and frequently change the filters.

5. Use nasal cleaning devices such as a Neti pot or saline spray. Spritzing out your nasal passages removes dust and pollen as it first enters the body. Be sure to ask your doctor first if you have chronic sinus problems and discontinue if you experience pain. Some people have very narrow sinus passages or other physiological issues that make using a Neti pot inadvisable.

6. Launder your clothing frequently. Don’t rehang clothing in your closet that you have worn in high pollen areas.

7. Frequently wash your dog. If you family has serious allergies, consider getting rid of hairy pets. Even if you are not allergic to the pet, the animal’s fur carries pollen, et al into your house and deposits it everywhere.

8. Invest in appropriate pillow and mattress covers that prevent the build up of allergens.

9. In the case of serious allergies, consider removing as many fibers as possible from sleeping areas. This includes carpet, drapery, bed drapings, etc.

10. Dust frequently with a damp or electrostatically charged micro-fiber cloth that traps dust instead of spreading it about.

11. Invest in a vacuum with a good HEPA filter. Vacuum frequently.

12. Remove dead leaves and other lingering vegetation from around your house. Last fall’s leaves are growing mold! If you are the allergy sufferer, have someone else do this job or wear a respirator.

13. Sanitize your shower curtains and bathrooms frequently to remove mold and mildew spores. Adding salt to the rinse cycle can cut down on mold & mildew.

14. Remove as many dyes, phospates and fragrances from your home that you can possibly manage. This includes laundry detergents, dryer sheets, fabric softeners, air fresheners, ‘plug-ins’, deodorants, shampoos, soaps, etc. Consider using ‘old fashioned’ cleaning solutions such as baking soda, salt, vinegar, borax and plain old elbow grease!

15. Reduce the clutter so that you can dust and vacuum with less hassle.

Remember, there are a wide range of allergy products available by prescription and over-the-counter. Be certain to speak with your healthcare provider about what options may be open to you!

And try to enjoy the Spring foliage!

As I wrote previously, we have recently learned first hand the importance of storing and learning to use a variety of food in our storage plan. A loyal reader, Linda, has a wealth of experience on this topic as she has had to live wheat free for the past 25 years. In addition to her own wheat-related issues, her family members share a veritable smorgasbord of allergies and dietary needs! Linda generous knowledge-share opens the door to a variety of grains with differing properties and nutritional value. All of the grains listed can be ground in a wheat grinder (check with your manufacturer to be certain).

• Millet. Millet is usually a great grain for allergies and sick people because it is the only alkaline grain. Millet can be ground into flour or prepared as one would rice. It is also good in pilafs or for breakfast.
  
• Sorghum Flour. Linda orders her online, but you might want to try a grocery store that specializes in Indian foods, where it may be called Jowar or Juwar. Sorghum is bland in taste which can make it easier to use than other alternative flours. It is gluten free!
• Montina flour (Indian Rice Grass). Indian Rice Grass is a grass long used by Native Americans, especially when the corn crops failed. It is the ’state grass’ of Nevada & Utah. Ground into flour, it is reported to resemble wheat flour. Linda gets her’s from Amazing Grains in Montana.
• Teff. Teff is a staple grain for Ethiopia and is a source of dietary fiber, iron, protein, minerals, nutrients and calcium. The iron in Teff is easily absorbed by the body. It is small, similar to millet, but slightly sour tasting. Teff can be found in some health food stores or ordered online.
• Quinoa. Originally grown in South America Quinoa (pronounced Keen-wah) is unique in the grain world as it is a nearly complete protein. You can find Quinoa that is white or red. It can be boiled like rice or ground into flour as a substitute for wheat flour in baking. Linda uses it in salads and says it is delicious. Quinoa can also be sprouted quickly. 2 to 4 hours in a shallow dish will sprout Quinoa as opposed to at least 12 hours for wheat.
• Rice. Brown, white or wild, rices can all be cooked as one would expect or ground into flour! Rice flour is a very fine flour that can work in conjunction with others for baked goods or used as a coating for meat or vegetables.
• Corn. Cornmeal is simply dry kernel corn (referred to as field corn) that has been ground. You can also grind popcorn if necessary to produce corn. Corn is naturally high in sugar and is coarse when ground. There are multitudes of corn varieties, which together are referred to as maize. Corn contains a lipid transfer protein that cannot be digested by humans and has been found to cause severe allergies in some individuals. The allergy may manifest itself as a skin rash, asthma, neurological impairment (sometimes mimicing autism), arthritis, mucous membrane irritation, diarrhea, vomiting and a host of other health issues. Corn today is processed into a wide variety of products include corn syrup, high fructose corn syrup, paper products, cleaning supplies–nearly everything we use in our daily lives.
• Oats. Oats when carefully stored have an extended shelf life. We commonly see oats as either rolled, steal cut or ‘quick’ oats. Oats can be cooked as a cereal or ground into a flour. Most household blenders will grind oats into a fine flour.
• Rye. Rye is a ‘cousin’ to wheat and usually ground into a flour. The wholegrain can also be rolled and prepared as you would oats. Rye does contain gluten, though less than wheat. Rye is also susceptible to a fungal infection (ergot) that causes ergotism in humans. Ergotism causes, among other things, hallucinations and is believed to have played a role in the Salem Witch Trials.
  
• Triticale. Triticale is a hybrid of rye and wheat. It utilizes the best of the two grains, but should not be eaten by anyone who cannot eat wheat or rye.
• Barley. Barley is grown primarily as an animal crop, but is used for humans as a health food, to create barley malt flavoring and in the making of alcoholic drinks. Boiled, it is added to soups and stews, especially in Eastern Europe. Barley is considered a frequent cousin to wheat-intolerances. Barley can be used as flour, as grits, processed for use in stews & soups, or rolled as a cereal.
• Amaranth. Amarinth is another grain that has nearly a complete protein, usable to humans. It is high in dietary fiber, provides a variety of healthful minerals, including iron and magnesium. Amaranth can also be popped, similar to popped corn. It can also be made into a confection.
  
• Spelt. Spelt is another variety or subspecies of wheat. Some people with wheat allergies can tolerate spelt, but it is NOT suitable for those with celiac disease. Like wheat, spelt is relatively high in protein and rich in dietary fiber.
  
• Buckwheat. Though it sounds like it should be, buckwheat is NOT a variety of wheat. Buckwheat can be rolled into groats and cooked like porridge, ground into flour or boiled like rice. Buckwheat pancakes are a hearty dish that utilizes yeast. Nutritionally, buckwheat is high in fiber and a good source of protein. Buckwheat noodles are common in Japan, Korea and northern Italy. Buckwheat does not contain gluten. It does contain rutin, a medicinal chemical that has been found to help those with high blood pressure and venous insufficiency.
  
• Kamut. Kamut is a variety of wheat! Recent food recalls included products containing kamut that were not labeled as containing wheat.

Tapioca, corn starch, dry beans and potato starch are also used as alternatives to wheat flour. For families with allergies, it might be wise to add at least a small amount to your food storage plan. The greatest baking success usually comes from mixing a variety of the ‘alternative flours’, adding xanthum gum to help them form a cohesive dough.

Linda suggests mixing all of the grains you have on hand to produce a delicious, slow cooked cereal. She prepares her’s overnight in the oven. She also utilizes the grains in a vegetable soup, with or without beef. Additionally, she cooks a single or mixed grains in her rice cooker.

Explore the great wide world of grains available us today as you enrich your family’s diet, broaden your culinary horizons and provide great variety to your food storage!

Many thanks, Linda!