Reducing the Need for Body Lotion

This post is the second in a series on healthy skincare for the whole family. For more about healthy skincare, check out the Pregnancy and Parenting Index.

 
Depending on where you live, lotion can be an essential item for daily use.  Here in the desert southwest, our very low humidity and wide range of temperatures can lead to very dry skin.  I used to apply lotion to my whole body daily, but over time I have figured out a few ways to reduce the need for lotion.

A bit about sebum
Our bodies produce their own moisturizers in the form of sebum.  Tiny glands in the skin secrete sebum, everywhere except the palms of our hands and the soles of our feet.  More sebum is released on the face and scalp than on other parts of the body. 

Don't use soap on your whole body
Instead of lathering up your whole body when you bathe or shower, try just using soap on the "dirty" parts.  I find it works well to only lather up my face, armpits, bum, and feet.  The rest of my body just gets a nice rinse.  This really helps to keep my skin from getting very dry, because it leaves the sebum on the large surfaces of my arms, torso, and legs.    

Ditch the daily shower
Instead of showering or bathing daily, try every other day.  I know some people will think this is gross and others may have been doing so for ages.  I started showering every other day a few years ago, and I've never looked back!  On days when I don't shower, I still wash my face, armpits, and private areas; I still feel fresh and clean every day. Skipping the daily shower allows the sebum to remain on your skin, so that daily lotion isn't required. 

Eat adequate fats
Eating a low-fat diet can contribute to dry skin since there may not be enough essential fatty acids in the body.  One way to help dry skin is to increase your intake of healthy fats, such as butter, tallow, and coconut oil.  Eating plenty of fat is also great for your health.

Tips for your hands
My biggest problem area for dry skin is my hands.  I've found that I can reduce the need for lotion by wearing gloves when washing dishes, cleaning bathrooms, and working in the garden.  It also really helps to not use soap every time I wash my hands; rather I only use soap when it is needed.

Tips for babies and children
Children, and especially babies, have sensitive skin.  No harsh soaps are needed; in fact, I don't think soap or shampoo is needed for kids (barring sticky or greasy stuff on the skin or hair).  Young children also do not need daily baths; they don't get smelly the same way adolescents and adults do.  I aim for once/week baths for my kids (sometimes more or less depending on what they've been up to), and I only use soap when needed. (I should mention that we have a wonderful bidet attachment for our toilets that cleans their bums whenever they use the bathroom, so they do get their privates sprayed clean with water daily). Such infrequent baths and use of soap keeps my kids' skin nice and soft, not at all dry, and I rarely apply any moisturizer to them.

Do you have any tips for reducing the need for lotion?

This post is part of Frugal Days, Sustainable Ways, Monday Mania at The Healthy Home Economist, Fight Back Friday at Food Renegade, Pennywise Platter at The Nourishing Gourmet and Real Food Wednesday with Kelly the Kitchen Kop!

Time to Start Seeds for the Fall Garden

As summer winds down, it is time to start seeds for the Fall vegetable garden.  Where I live, I will be able to transplant my seedlings outdoors in about a month.  In other parts of the country where it is cooler, you can start your Fall garden even sooner.

Cool Season Gardening
In previous years, I haven't had much success with cool season gardening.  This year I am excited to have a new location in the yard where there will be more sunshine. I've recently received my order of seeds from Botanical Interests.  I'm planning to plant following vegetables this Fall:

• lettuce, two varieties
• kale
• swiss chard
• green onions
• snap peas, two varieties
• beets
• carrots, three varieties
• leeks
• napa cabbage
• bok choy
• broccoli
• cabbage

Will you be planting a Fall garden?  What are you going to plant?

This post is part of Fight Back Friday at Food Renegade, Pennywise Platter at The Nourishing Gourmet, Real Food Wednesday with Kelly the Kitchen Kop and Monday Mania at The Healthy Home Economist! 

Grain-free Snack Ideas

There are many options for grain-free snacks. Some of these involve a bit of cooking, but they are generally quick and easy. On the weekend or whenever you have a little extra time, make a few snack recipes that keep well and then you'll always have easy snacks available.  I find it handy to keep a list of snack ideas on the fridge, that way I can always look there if I'm having trouble coming up with something.  This is especially great when the kids are hungry and I'm in a rush.

• Crunchy and crispy
• Squash chips: made by dehydrating thin slices of summer squash such as zucchini or crookneck
• Cucumber or carrot sticks with cheese, plain yogurt, mayonnaise, or sour cream
• Dried peas: these are a favorite with the kids as they are nice and crunchy
• Pork rinds
• Fermented veggies: bread and butter pickles, sauerkraut, fermented beets, or kimchi; this is an especially good snack if it is almost meal time
• Red crackers: eat them plain or with cheese, veggie slices, mayonnaise, yogurt cheese, or lunch meat
  
• Handful of crispy nuts
• Hearty and filling
• Smoked oysters: they are especially when dipped in ketchup, mayo, honey mustard, or ranch
• Liver and butter saute: simple, delicious, and sure to satisfy your hunger
• Leftover scrambled eggs: warm them up or even eat them cold like my toddler  
  
• Boiled eggs: Cover eggs with water and place over high heat. As soon as the water starts to boil, turn off heat and put a lid on the pot.  Let sit for 5-7 minutes to keep the yolk a bit soft and runny, or for 10 minutes to make the eggs hard-boiled.  Immediately drain the water, then add water and ice to cool the eggs down. Serve with salt and pepper, mayo, honey mustard, or ranch.
• Homemade beef jerky
• Simple
• Milk kefir
• Raw milk
• Simple buttered veggies: our favorite for snacking is buttered broccoli 
• Cheese: eat it plain, with some lunchmeat, or with a handful of nuts
• Nut butter: plain, or with fruit
• Just sweet enough

• Peanut butter coconut bars
• Apple raisin snack bars
• Fresh fruit with cheese or crispy nuts: apples and pears are especially good with cheese; nuts seem to compliment all fruits well (except maybe citrus fruits)
• Apples cooked in a little butter or coconut oil
• Yogurt with fruit 
  
• Applesauce: try mixing in a little cottage cheese, yogurt, sour cream, or raw cream
• Chewy cinnamon almond cookies
• Smoothie
• Coconut raisin yogurt: just mix a little shredded coconut, raising, and plain yogurt together

What are your favorite grain-free snacks?

This post is part of Monday Mania at The Healthy Home Economist, Fight Back Friday at Food Renegade, Pennywise Platter at The Nourishing Gourmet and Real Food Wednesday with Kelly the Kitchen Kop! 

Peach Blueberry Clafoutis (GAPS-legal, grain- and gluten-free)

Since we are enjoying the summer bounty of local peaches, I came up with this recipe for peach blueberry clafoutis.  It is simple to make and tastes wonderful.  You can eat it warm, but it is especially good chilled.  Leftovers make a great breakfast.  For a special treat, add some whipped cream or ice cream on top.

Peach Blueberry Clafoutis

• 4 large eggs
• ¼ cup honey
• ½ cup sour cream, creme fraiche, or full-fat coconut milk 
• ½ cup (1 stick) butter or unrefined coconut oil 
• 1 teaspoon vanilla extract 
• ⅓ cup crispy almond* flour 
• pinch of ground nutmeg 
• ¼ teaspoon Celtic sea salt 
• 3-4 medium fresh peaches
• 1/2 cup blueberries, fresh or frozen

1. In a small saucepan, melt one stick of butter.  Turn off heat and add honey. Give it a little stir but don't worry too much about getting it mixed well. Allow to cool.
2. Wash the peaches and rub gently to remove most of the fuzz.  Then remove the pits and thinly slice the peaches (leaving the skin on).
3. In a medium bowl, combine eggs, sour cream, nutmeg, salt, and vanilla.  I like to use my immersion blender to mix it all up together, but you could certainly use a whisk or mixer instead.
4. Add butter/honey mixture and almond flour.  Whisk or blend until smooth. Using the immersion blender is great because it further grinds the almond flour (which doesn't get particularly fine when I grind it in the food processor).
5. Butter an 8X8 glass dish or two glass pie plates. Arrange the sliced peaches on the bottom of the pan, then sprinkle the blueberries on top.
6. Pour the liquid mixture over the top of the fruit. (Note: the fruit will float up while it is cooking.)
7. Bake at 325° for 45-55 minutes, until clafoutis is set in the center and the top is nicely browned.
8. Allow to cool and then transfer to the fridge. Let chill for several hours and then serve. (You could also eat it warm, but it is much tastier cold.)

*Crispy almonds are nuts that have been soaked in water with a little salt for 12-24 hours and then dried in the dehydrator until crispy (which usually takes about 24 hours at 155 degrees F in my Nesco dehydrator). Soaking the nuts neutralizes phytic acid and enzyme inhibitors. Phytic acid blocks absorption of minerals such as calcium and magnesium; enzyme inhibitors make nuts hard to digest. I make a large batch of crispy nuts, grind them into flour in the food processor (don't grind too long or you will make almond butter instead of flour), and store the flour in the freezer. This way, the flour is always ready when I need it.

**Time-saving tips:

• For a delicious and easy breakfast throughout the week, double this recipe and cook in either two 8X8 dishes or one 9X13 dish (it will of course take longer to cook in the bigger dish).  Once cooled slightly, scoop into individual glass dishes and store in the refrigerator.  On subsequent mornings, just pull out one of the small glass containers and eat cold.
• Since the oven will already be heated, you may as well throw in a pack of bacon, some egg muffins, baked bacon and eggs, or even a spaghetti squash for later in the week.  I abhor an empty oven, so I'm always adding more items once it is on.  Bacon bakes very well, especially if you put it on the bottom rack, and it also reheats well for later in the week.

This post is part of Fight Back Friday at Food Renegade, Pennywise Platter at The Nourishing Gourmet, Real Food Wednesday with Kelly the Kitchen Kop, Fat Tuesday at Real Food Forager, Slightly Indulgent Tuesdays at SS&GF and Monday Mania at The Healthy Home Economist! 

Should You Avoid Conventional Lotion?

This post is the first in a series on healthy skincare for the whole family. For more about healthy skincare, check out the Pregnancy and Parenting Index.

Your skin is not an impenetrable barrier. Chemicals in contact with your skin can be absorbed into your body. For instance, a recent study showed that bisphenol A can be absorbed through skin. Take a quick look at the ingredients in a bottle of lotion or body wash, and you'll likely find a very long list of synthetic chemicals.

According to the Environmental Working Group (EWG) Skin Deep website,

The government does not require health studies or pre-market testing for [personal care products]. The Cosmetics Ingredients Review (CIR), the industry's self-policing safety panel, does not make up for FDA inaction. In 2007 EWG analysis found that over 30 years, the industry panel has reviewed the safety of just 13 percent of the 10,500 ingredients in personal care products.

What's in Your Lotion?

Lets take a look at some conventional lotion (and this is not even a sunscreen or anti-aging product):

Vaseline Intensive Care Cocoa Butter Deep Conditioning Body Lotion: Water, Petrolatum, Glycerin, Stearic Acid, Isopropyl Palmitate, Glycol Stearate, Dimethicone, Theobroma Cacao Seed Butter (Cocoa), Butyrospermum Parkii (Shea Butter), Helianthus Annuus Seed Oil or Glycine Soja Oil (Sunflower, Soybean), Glycine Soja Sterol (Soybean), Tocopheryl Acetate (Vitamin E Acetate), Retinyl Palmitate (Vitamin A Palmitate), Sodium Stearoyl 2 Lactylate, Collagen Amino Acids, Urea, Glyceryl Stearate, Cetyl Alcohol, Magnesium Aluminum Silicate, Carbomer, Lecithin, Mineral Water, Sodium PCA, Potassium Lactate, Lactic Acid, Fragrance, Stearamide AMP, Triethanolamine, Methylparaben, DMDM Hydantoin, Disodium EDTA, Caramel, Titanium Dioxide (CI 77891)

The Skin Deep database gives this lotion an overall health concern rating of HIGH, which includes a high concern for developmental and reproductive toxicity, neurotoxicity, endocrine disruption, and organ system toxicity.

What about baby lotion?

Even baby lotions can have ingredients to be concerned about:

Johnson's Baby Lotion, Original: Water, Propylene Glycol, Myristyl Myristate, Glyceryl Stearate, Oleic Acid, Stearic Acid, Polysorbate 61, Dimethicone, Isopropyl Palmitate, Stearoxytrimethylsilane, Sorbitan Stearate, Cetyl Alcohol, Synthetic Beeswax, Stearyl Alcohol, Benzyl Alcohol, Carbomer, Fragrance, Methylparaben, Propylparaben, Butylparaben, BHT, D&C Red 33.

The Skin Deep database gives this baby lotion an overall health concern rating of HIGH, which includes a high concern for allergies and immunotoxicity, persistence and bioaccumulation, neurotoxicity, endocrine disruption, and organ system toxicity. This is not a lotion I would want to apply to my baby!

What can you do?
To avoid using products that are potentially unsafe, check the Skin Deep database to find products that have LOW health concern ratings.  You can search for specific products, brands, or even broad categories of products.  For instance, my family has been using California Baby products for several years.  The Skin Deep database shows that all 53 products from California Baby have a LOW health concern rating.

Skincare products are used often, and can be a vehicle for introducing toxins into your body.  Pregnant and nursing mothers as well as children should be especially careful of the products used on their bodies. In addition, skincare products could have negative consequences for people with health problems. It may take a little time to research products and determine what healthy alternatives are available where you live, but this time is worthwhile. 

Future posts in the healthy skincare series will include homemade alternatives to store-bought products and ways to reduce the need for lotions.

This post is part of Frugal Days, Sustainable Ways, Fight Back Friday at Food Renegade, Pennywise Platter at The Nourishing Gourmet, Real Food Wednesday with Kelly the Kitchen Kop and Monday Mania at The Healthy Home Economist!

Bacon, Lettuce, Tomato (BLT) Salad (GAPS-legal)

Mmmm, I love the combination of bacon, tomato, and lettuce.  This is such a simple recipe, but it is so delicious!  Most of the ripe-looking tomatoes at the supermarket were actually picked green and then "ripened" using ethylene gas.  The flavor of those tomatoes is miles away from the wonderful flavor of a real vine-ripened tomato.  For the best flavor, try to use tomatoes that are local and nicely ripened. 

Bacon Lettuce Tomato (BLT) Salad
Serves 1

• 3-4 slices of cooked bacon* (baking is my method of choice for cooking bacon**)
• 1 ripe tomato, chopped
• 1-2 Tb bacon grease, melted
• romaine lettuce, washed and broken into bite-sized pieces
• celtic sea salt and freshly ground pepper
• 2-3 tsp mayonnaise, preferably homemade
• 1-2 tsp red wine vinegar or balsamic vinegar**

1. Arrange the lettuce in a bowl. Add the chopped tomato, and then season with salt and pepper. 
2. Chop up or crumble the cooked bacon.  Sprinkle the bacon over the salad.
3. Drizzle the bacon grease and balsamic vinegar over the salad.  Then drizzle the mayonnaise over the salad (homemade mayo tends to be runny enough to drizzle; if your mayo is too thick, you could combine it with the vinegar first and then drizzle it over the salad.)
4. Serve and enjoy! 

*Bacon is listed as not allowed on the GAPS food list.  However, according to the SCD-legal and illegal list, "Smoked bacon that has been fried very crisply is allowed once per week. There are sugar-free bacons available and if you are able to find a source of sugar-free bacon, you do not have to limit your consumption to once per week. Usually the low sodium varieties do not contain sugar but check the labels carefully."  
**To save on active cooking time, you can put a whole package of bacon into a 9X13 glass dish and bake it in the oven.  It takes about 20-30 minutes at 350 degrees. I like to cook it on the bottom rack as it seems to crisp up better down there.
**Balsamic vinegar is listed as not allowed on the GAPS food list.  However, according to the SCD-legal and illegal list, the reason is that many balsamic vinegars have sugar in them.  To make this dressing GAPS-legal, make sure your balsamic vinegar does not have sugar. I use Newman's Own balsamic vinegar, and the only ingredient is "Balsamic Vinegar from Modena Italy".

This post is part of Slightly Indulgent Tuesdays at SS&GF, Monday Mania at The Healthy Home Economist, Fight Back Friday at Food Renegade, Pennywise Platter at The Nourishing Gourmet and Real Food Wednesday with Kelly the Kitchen Kop!

Grain-free Skillet Lasagna

This recipe is a delicious one-pot meal that is sure to please the family!  Summer squash makes a great stand-in for pasta, and this recipe is just loaded with veggies.  This is one of my husband's favorite meals that can be frozen and then taken to work for lunch.

Grain-free Skillet Lasagna

• one medium onion, chopped
• 2 carrots, peeled and chopped
• 2 Tb butter, preferably from grassfed cows
• 1.5 pounds ground beef
• celtic sea salt and freshly ground pepper
• 2 cloves garlic, minced or pressed
• 7-8 medium summer squash (such as zucchini or yellow crookneck)
• 26-oz jar marinara (or use homemade)
• 8-oz low moisture mozarella cheese, shredded
• 1/2 cup grated Parmesan cheese
• 1& 1/2 cups cottage cheese
• 1/4 cup fresh basil, minced
• Equipment needed: 12-inch skillet with lid

1. Melt butter in a  large 12-inch skillet over medium heat.  Add the onion and carrots. Season with salt and pepper, then saute for about 8-10 minutes until the onion is soft.  Stir occasionally.
2. While the onions and carrots are cooking, make the squash noodles. Using a vegetable peeler, make long noodles from the squash, rotating the squash as you go to make the most of each one.  When you have only a small piece left, use a knife to make a few more very thin slices.  The noodles don't have to be perfect, so don't stress if some are short and some are long.  When you're done, you'll have a small mountain of noodles. 
3. Crumble the ground beef into the skillet with the carrots and onions.  Season with salt and pepper.  Brown the beef over medium heat for several minutes. 
4. Add the garlic and saute for about 1 minute.  Then add the squash noodles and marinara sauce.  Bring to a simmer, then cover and let cook for 5-7 minutes (until the noodles are nearly done to your liking). Stir occasionally.
5. Uncover the pot and simmer uncovered for a few minutes to allow some of the moisture to evaporate.  
6. Turn off heat and sprinkle half of the Parmesan and mozarella cheese into the skillet.  Stir the cheese into the meat and veggies.  Then use a large spoon to add dollops of cottage cheese into the skillet. Push the cottage cheese down into the meat and veggies slightly.  Then sprinkle the remaining Parmesan and mozarella cheese on top.  Sprinkle the fresh basil over the top.
7. Put the lid back onto the skillet and let it rest for a few minutes to allow the cheese to melt.  Then scoop into bowls and serve!

This recipe is part of Slightly Indulgent Tuesdays at SS&GF, Fight Back Friday at Food Renegade, Pennywise Platter at The Nourishing Gourmet, Real Food Wednesday with Kelly the Kitchen Kop and Monday Mania at The Healthy Home Economist!

Honey-Glazed Pork Chops (GAPS-legal)

These pork chops are wonderfully moist and delicious.  While I don't typically like sweet meat, pork pairs beautifully with the honey glaze.  Serve these pork chops alongside a side salad, and you'll have a complete meal in about half an hour.

Honey-Glazed Pork Chops
Serves 4

• 4  pork chops, about 1-inch thick
• Celtic sea salt and freshly ground pepper
• 2 Tb butter, divided in half
• 1 Tb lard or high-heat fat such as ghee, sunflower, sesame, peanut, or refined coconut oil
• 1/4 white onion, minced
• 3/4 cup chicken broth, preferably homemade
• 1/2 cup honey
• 2 Tb apple cider vinegar
• 1 tsp fresh thyme leaves
• tiny pinch of dried cayenne
• 1 tsp dijon mustard

1.  Pat the pork chops dry with a clean cloth or paper towel.  Season with salt and pepper to taste.
2. Heat a 12-inch skillet over medium-high heat, then add 1 Tb butter and 1 Tb lard (or oil).  Swirl the pan to evenly distribute the fat.
3. Brown the pork chops on one side (about 4 minutes) and then set them aside.  While the pork chops brown, measure out the rest of the ingredients.
4. Add the onion and a sprinkle of salt to the skillet, and cook several minutes until the onion is softened.  Stir in the broth, honey, vinegar, thyme, mustard, and cayenne.
5. Place the pork chops back in the skillet, browned side facing up.  Reduce the heat to medium, cover the skillet, and cook for 5-10 minutes (until the center of the pork chops is 140 degrees).
6. Transfer the pork chops to a clean plate and let them rest for a few minutes.  Do not cut into the chops right away, as you will lose most of their juices if you do.
7. Continue to cook the glaze in the skillet, uncovered, for about 7 minutes.  Then add any juices that accumulated on the plate with the pork chops.  Whisk in 1 Tb butter, and season with salt and pepper to taste.
8. Pour glaze over the pork chops and serve!

This post is part of Monday Mania at The Healthy Home Economist, Fight Back Friday at Food Renegade, Pennywise Platter at The Nourishing Gourmet, Slightly Indulgent Tuesday at Simply Sugar and Gluten Free and Real Food Wednesday with Kelly the Kitchen Kop!

Liver and Butter Saute (GAPS-legal, grain- and gluten-free)

Liver is one of the most healthful foods.  Although my daughter and husband aren't wild about the taste of liver, I still try to make sure that the baby and I eat it once a week. Liver preparation doesn't have to be complicated.  This dish is simple and cooks up very quickly.  The butter really compliments the flavor of liver.  I usually make this as a quick snack; however, it would also make a great main course.

Liver and Butter Saute
Make 2-3 chicken livers for each adult

• Chicken livers, preferably from pastured animals
• Milk kefir, buttermilk, or yogurt for soaking the livers
• Butter, preferably from grassfed cows
• Salt and pepper

1. Soak the livers in milk kefir, buttermilk, or yogurt for several hours or overnight. This really mellows the flavor of the liver and gives it a wonderful texture.
2. Drain the livers and blot them dry with a clean cloth or paper towel.  Season the livers with salt and pepper to taste.
3. Melt a generous amount of butter in a skillet over medium heat.  I like to use about 1 tablespoon of butter for each chicken liver.
4. Once the butter is hot, add the chicken livers.  Allow them to cook 1-2 minutes, then flip them and cook another minute or two.  DO NOT OVERCOOK the livers; they should still be nicely pink inside.
5. Pour the livers and butter into a dish.  Chop or mash the livers with a fork, then swirl them around to coat each piece generously with the melted butter.  Serve immediately. 

This recipe is part of Fight Back Friday at Food Renegade, Pennywise Platter at The Nourishing Gourmet, Real Food Wednesday with Kelly the Kitchen Kop and Monday Mania at The Healthy Home Economist!

The Facts About Home Birth

The following is my letter to the editor of Wise Traditions (which is the quarterly publication of the Weston A. Price Foundation).  This letter was published in the Summer 2011 edition of Wise Traditions.

In 1940, 44 percent of all births in the United States occurred at home. Since 1969, about 99 percent of all births in the United States have occurred in hospitals, according to an article in National Vital Statistics Reports titled, “Trends and Characteristics of Home and Other Out-of-Hospital Births in the United States, 1990-2006.” This means that the last few generations of women in the United States have had very little exposure to home birth, either in firsthand experience, word of mouth, or the media. The predominant feelings about birth in our culture are negative, and women have generally bought into the idea that labor and delivery are medical occurrences that need a doctor’s attendance.

In planning to have a home birth for each of my children, the response I typically encountered from others was something along the lines of “what if something goes wrong?” or “you are really brave!” These responses underscore the fact that most people in our society have no idea that home birth is a safe option, and they certainly don’t think labor is something women are designed to handle naturally, without interventions or drugs. In fact, home birth is as safe (if not safer) than hospital birth for low-risk women. The Canadian Medical Association Journal article, “Outcomes of planned home birth with registered midwife versus planned hospital birth with midwife or physician,” details birth trends for nearly 13,000 births.

There were three groups of women in this study: those planning home births with a registered midwife, those planning hospital births with a registered midwife, and those planning hospital births with a physician. The first two groups were attended by the same group of midwives; additionally, all of these women met the eligibility requirements for home birth, which means that women in both of these groups did not have any preexisting disease, significant complications of pregnancy (such as hypertension and gestational diabetes), or multiple fetuses, among other criterion. The study showed that rates of perinatal death (that is, death during the last weeks of pregnancy and up to four weeks following birth) were slightly lower in the planned home birth group (0.35 deaths per one thousand births) than in both of the groups of womenplanning to give birth in the hospital (0.57 deaths per one thousand births in a hospital attended by a midwife and 0.64 deaths per one thousand births in a hospital attended by a physician). This means that there were fewer deaths of mothers and babies in the planned home birth group than in both of the hospital birth groups.

All obstetrical interventions, such as episiotomy, electronic fetal monitoring and assisted vaginal delivery, pose some risk to the mother and baby. The same study showed that “women who planned a home birth were significantly less likely to experience any of the obstetric interventions [that were] assessed, including electronic fetal monitoring, augmentation of labour, assisted vaginal delivery, cesarean delivery and episiotomy.” For instance, 3 percent of mothers in the planned home birth group received an episiotomy, while the women who planned hospital births with midwives and doctors had episiotomy rates of 7 percent and 17 percent respectively. Twenty-four percent of women who planned homebirths had some augmentation of labor (such as rupture of membranes or oxytocin), while the women who planned hospital births with midwives and doctors had labor augmentation rates of 40 percent and 50 percent respectively.

Additionally, women who planned to give birth at home were also much less likely to have adverse maternal outcomes, such as third- or fourth–degree peritoneal tears or postpartum hemorrhage. Furthermore, newborns in the home birth group were less likely to have birth trauma, require resuscitation at birth, or have meconium aspiration. All of these trends make it clear that mothers and babies in the home birth group were safer and healthier than those that planned births in a hospital.

Birthing at home allows the mother to be in control of her birth experience. It allows the mother to give birth as directed by her body’s intuition, not as directed by protocols and rules. It is a safe and healthy choice for mother and baby. It facilitates bonding, breastfeeding, and family closeness. It allows women to experience the true joy of labor and birth. A mother giving birth at home can listen to music, dim the lights, soak in her own bathtub, or even go for a walk and revel in the nature around her home. She also maintains control over important decisions, such as whether or not her child gets vaccinated, which germs the baby is exposed to, and what kind of food and drink she consumes. I am hopeful that someday our society will awaken to the truth about labor and birth, and will let go of the idea that the only place to give birth is in a hospital.

This post is part of Frugal Days, Sustainable Ways, Fight Back Friday at Food Renegade, Pennywise Platter at The Nourishing Gourmet, Real Food Wednesday with Kelly the Kitchen Kop and Monday Mania at The Healthy Home Economist! 

Real Food Kitchen Tour on CHEESESLAVE

My kitchen is featured this week on CHEESESLAVE.  Head on over to check it out!  Thanks AnnMarie!

Fermented Bread and Butter Pickles (GAPS-legal)

We have a reliable harvest of cucumbers coming from the garden this year, so I've been making pickles.  In addition to making dill pickles, I recently came up with a recipe for bread and butter pickles.  These pickles are crispy, spicy, and delicious!

UPDATE: this recipe has been updated.  See the latest version here.

Fermented Bread and Butter Pickles
Makes 1 quart

• 3-4 cucumbers
• Big bowl of cold water and ice*
• 1 Tb pickling spice**
• 1 tsp mustard powder
• ~20 celery leaves (you could substitute a little bit of celery seed, or even a stalk of celery)
• 1/2 cup raw mild honey
• 1/2 cup raw apple cider vinegar
• 1.5 Tb celtic sea salt
• 2 Tb whey
• Optional: 3 oak leaves (or substitute cherry, horseradish, or grape leaves)***
• Equipment needed: quart mason jar, rock for weighing down the cucumbers (boil the rock in water for several minutes to make sure it is very clean)

1. Soak the whole cucumbers in ice water for 5-8 hours.
2. In a medium bowl, combine pickling spice, mustard powder, honey, vinegar, salt, and whey.  Stir well to dissolve the honey and salt.
3. Put two oak leaves and the celery leaves in the bottom of a quart mason jar. 
4. Remove and discard the ends from the cucumbers.  Slice the cucumbers; I used a mandoline to slice the cucumbers and it worked wonderfully. 
5. Add the cucumber slices to the mason jar, packing them down if needed.
6. Pour the honey/vinegar/spice mixture over the cucumber slices.  
7. Pack down the cucumbers so that they are covered by the liquid. If your cucumbers keep floating up to the top, try weighing them down.  I used a rock from my yard to hold the cukes down (I boiled the rock in water for a few minutes to make sure it was nice and clean, and then cooled it down before putting it on top of the cucumbers.)  There should be at least 1-inch of head space at the top of the jar.
8. If necessary, add a little filtered water to fully cover the cucumbers.  If you do this, make sure the water gets mixed well with the other liquid in the jar.
9. Scrape any spices or cucumber bits that are stuck to the jar back down into the liquid.  Then use a clean cloth or paper towel to wipe the inside of the jar above the liquid.  (This will help in making sure that the ferment works well and no funky stuff grows at the top of the jar.)
10. Put a lid on the jar and leave at room temperature for 2 days; then transfer to the refrigerator. You can taste-test a pickle slice to make sure they are ready before moving them to the fridge. If you'd like them a little more pickled, leave them out for another day.

*Soaking the cucumbers in ice and water is one of the keys to having crispy pickles.  If you like mushy pickles, feel free to skip the soaking step!
**I buy Frontier brand pickling spice from the bulk section at the natural foods grocery store.  The pickling spice is a mixture of organic yellow mustard, organic cinnamon chips, organic allspice, organic dill seed, organic celery seed, organic bay leaf, organic mild chilies, organic cloves, organic caraway, and organic ginger root.
***The oak leaves help the cucumbers to stay crispy during fermentation.

This post is part of Monday Mania at The Healthy Home Economist, Fight Back Friday at Food Renegade, Pennywise Platter at The Nourishing Gourmet and Real Food Wednesday with Kelly the Kitchen Kop!