I’m two weeks into my new treatment plan constructed by my new naturophathic doctor. This is a big deal for me. I’ve spent decades doing things or not doing things and eating things and definitely *not* eating things that have been damaging to my body. And I didn’t care. I’ve allowed stress to consume me to the point of dysfunction, both in my everyday lifestyle and in my body. More importantly, I wasn’t willing to just be medicated my entire life, guessing the dosage, getting it wrong nearly every month, while I wait for one of the most important functioning glands to “die off” so I can continue to take a pill the rest of my life! I don’t care what type of school you went to, what type of doctorate you have, you can’t argue facts! There is a REASON that herbal, natural, ancient medicine has been around for ages and AGES, It Works! And when you start loading your body up with all the nutrients and vitamins it needs, it is capable of repairing and healing itself.
Right there! That was it for me.
I’ve started a new regimen called Nature-Throid. Nature-Throid is a desiccated pork thyroid hormone derived from the pig gland. It’s a gradual producer of T3, and T4 compared to the synthetic hormone previously prescribed, containing T4 only. With synthetic thyroid, my body was responsible for converting T4 to T3. Sometimes, already damaged and tired bodies have a difficult time doing this. So for some, Nature-Throid can be the more effective choice.
I haven’t noticed any big changes so far. This is definitely something I have to tune my body into each day. I have to ask myself how I’m really feeling and then listen and be honest. I don’t want to be over-medicated anymore so if I feel a bit edgy or irritable, I can back down the dosage on the Nature-Throid the next day, just to even things out a bit.
In addition to the Nature-Throid, my doctor also recommends I start an adrenal complex. If we just treat the thryoid, we’d be chasing our tails because the real problem lies in the adrenal glands. I haven’t started this yet. I am gradually changing a lot of things in my body so I’m going slow but this will start soon.
In order for all of this to work, my body needs to have all the proper nutrients, vitamins, and minerals. That means, a whole new way to eat. Currently, I’m on the anti-inflammatory diet, meaning, no dairy, no soy, no gluten and definitely no processed foods. It’s organic all the way over in this house. Lots of fresh, organic fruits and vegetables and protein. Luckily, I purchased a great cookbook in her office so I can delve into this clean eating thing a little better.
(Get this mom…) Even though I have quite a few followers, I’m still convinced she’s the only one reading this..
The first recipe I made, besides a smoothie, was for kale chips. Pretty sure my mom would have a heart attack if she knew I was eating so many garden vegetables, especially kale. The kale chips were delicious and a great alternative to the potato chips that most of American snacks on. The bottom line is I feel better already knowing my body is going to be getting all the nutrients they need in order for my body to heal itself from this autoimmune disease. That’s the goal anyway.
I leave you with my first recipe from the great cookbook, Nourishing Meals.
As my journey is ever-changing, my blog will reflect that. Not only will I be documenting my traveling and photographic journeys, and my family but now health and wellness will be a major focus for me as I learn more about nutrition and well-being and healing disorders along the way. Thinking of changing the name of the blog as well….anybody wanna give me a suggestion?
As always, thanks for being here. And please, if you have any questions or comments, let’s discuss!
Sweet & Spicy Kale Chips
2 bunches kale, inner stems removed
1 small lime, juiced
2 tablespoons extra virgin olive oil
2 teaspoons creamy almond butter
1 tablespoon maple syrup or honey
1 teaspoon crushed red pepper flakes
Preheat oven to 250 degrees.
Rinse the kale and pat dry. Cut the inner stem out of the kale and tear into large pieces.
In a small bowl, whisk together ingredients. Place kale in large bowl and coat with mixture.
Use one large cookie sheet and place kale on one even layer on cookie sheet. Bake for about 40 minutes or until dry and crisp. Store in airtight container for a few days if any are left. They are so good, so I doubt you’ll have to store any!
**In other news: I’m back in my old home in the mountains of Colorado for a few days, celebrating with some friends as they get hitched, also, doing their wedding photography. Wish me luck tomorrow for the big event!