I think that they call it bone grafting to add bone back but how did they take the rib bone from her, did she go to some sort of specialist to do that? I've heard another dentist talk about grafting but he had a pac which he showed me that came from a lab. I asked him where do they get it and he said cadavers...ugh!!! bet using your own bone would take a lot better with no rejection!

I'm leery of bone, or any tissue, from another person. When looking at an optional surgery a few years ago, material from a cadaver would have been used---they said the body did not reject it. I wasn't so sure.

Looked thru the recipes in The Dental Diet, and found the ingredients are 90% of what I already buy and use. Others are intriguing and at the least has me thinking I could try this.

Liver left my diet years ago. Mostly because it is not readily available anymore. When I started living on my own, liver and onion and bacon was my go to.

Chick pea pasta is a new to me food. One I am betting my boys will eat. Chick pea has brain supporting bio-chemicals, and my oldest will eat a can of these at will, so maybe he will find the pasta ok.

Pickled ginger is very easy to make, recipe listed. There is a recipe using fish heads. I have had the heads in the freezer for sometime-- just didnt know what to do with them.

He does have meal plans, and chia and flax are the only grains I see.

Will look for ginger this weekend to make the pickles.

Bought the liver-- sauteed onions and liver for breakfast coming up.

Brushing the teeeth with baking soda is my new normal. Gritty enough to clean any junk off with a light brushing. THe gum that had receeded around the outside of my gold tooth no longer sags exposing the rootish area, it has actually come up and seems like it is over the gold cap. ANd the pocket that was always filling up with food matter is much smaller, still a bit more healing to do but am certain it just needs more time.

Still brush 2-3 times a day to keep the pH "just right" and now instead of spitting, the baking soda is added to the GI as it is a great buffering agent and will ( hopefully) save the bones from decalcification. ( calcium bicarbonate is the body's natural buffer when blood is too acid due to food choices. 7.5 is the functional zone for blood and the body sacrifices bone to keep it there. )

NO broken hip for me!!

Still taking 100 mcg Mk7. That is about 80% of % daily value. Which is rather funny, as the US doesnt recognize K2 as a necessary vitamin. Need to add Mk4.

Generally eating more gouda, bries and blues. Unpasturized ' kraut only at a store far far away.

Sweet potatoes are a regular for the kids. Otherwise the "white potato" are the blue potatoes from the garden and when they are gone, they are gone. Though I do buy white potatoes for the dogs-- healthier than kibble.

Trying to make changes that will stick.

Ms Arielle - have you considered making your own Sauerkraut? I imagine that obtaining a head of cabbage is easier than "kraut only at a store far away". Exceptionally easy, requiring only cabbage, salt, and one or two quart canning jars - and a bit of time, of course. Recipes all over the place, but let me know if you want more personal advice.

Ditto on your own fermented veggies - very easy. In addition to cabbage, I’ve tried tomatoes, cucumbers, raw potatoes (great way to get raw, resistant starch into your diet), chickpeas, kale and other greens from the garden, but I like the sauerkraut the best and have some everyday in my salad.
I’ve been on a regime of teeth brushing with pink salt everyday and my old mix of coconut oil/bakingsoda/xyltol/bentonite clay once a week. Quite pleased with the results and feel like I’m doing my mouth microbiome a big favour!

Would love if you would post on this thread, so its here forever.

I tried cukes but they are mushy. A learning curve to eat them as mouth and brain knows crunchy. Totally trying to avoid addatives when possible.

Lol as a kid i ate chunks of raw potato while cutting for mashed potatoes.

I do keep potato starch in pantry. Trying to understand how this feeds the gut biome but not add carbs when trying to drop weight.

.

Here is a basic recipe, from "Wild Fermentation" by Sandor Katz. A good book to look at if you decide you like the idea of home fermenting, and are interested in a "free wheeling" approach. If nothing else, he gives one a good feeling that it will turn out well in the end (There are many other sources if you prefer a "by the book" approach)

5 pounds of cabbage (fresher and juicier the better)
3 Tbls of salt (he says "sea salt"; other sources specify "pickling salt" as it won't cloud the liquid) (Katz says he isn't too exact with the salt [nor am I], but tries to keep it at about that much.)

This quantity will give you about a gallon. Scale up or down depending on what you want, or how big your cabbage is, keeping the cabbage/salt ratio constant.
If you have a pickling crock scald it with hot water before use. I use quart or half gallon Mason jars.

Shred the cabbage, and put it in a large bowl, sprinkling over with salt as you go. Mix it all up thoroughly, and pack it into your container, using your fists, or some other implement to pack the cabbage down tightly. The salt pulls the liquid out of the cabbage, and packing it down tightly ensures that the cabbage will be covered with liquid. It may take 24 hours or so for enough liquid to be pulled out, but that's OK. Leave some room at top as the brine will bubble up eventually. If the brine isn't above the cabbage after 24 hours mix up some salt water (1 Tbls salt to 1 cup filtered water) and pour enough in to cover.

You will need some sort of weight to hold the cabbage under the brine. A plate is good in a crock, with something heavy on top; an interesting DIY tip I have read about is an appropriately sized river rock that has been scrubbed and boiled. For a Mason jar I use a smaller jar filled with water (a regular pint jar on top of cabbage inside a wide mouth quart jar). No need to cap the jars; depending on the weight you won't be able to anyway. Maybe a clean cloth to keep out dust or insects.

Put the container(s) in something (a pie plate or the like) to catch any overflow, and leave at room temperature. Check it every day or so. If using a glass jar you'll be able to see bubbles. You should start to taste it after a few days; it will get more sour as time goes on. When it has got to a point that you find pleasant take off the weights, cap the jar, and refrigerate.

During fermentation you might find a white "mold" forming on top. This is normal, and harmless. Remove the weight, skim off as much as you are able (or willing), wash the weight, and replace. This is actually a type of yeast (Kahm yeast), and is really just an esthetic problem.

The process tends to go quicker in warmer weather, and slower when it is cold.

This is the basic recipe. You can mix it up a bit by adding spices or herbs, or apples. A good one for this time of years adds apples and cranberries. But I would keep it simple for your first batch.

THis looks WONDERFUL!! Great detail. Especially the white mold-- I tossed my first efforts as I didnt know if it was safe and couldnt find out. ( No biggy-- recycled in the compost) .

Question-- out of light or just keep on counter? Im thinking the latter.....

Wonderful!!!!

Did wonder about that white film--- tossed my first effort into the compost to recycle as I didnt know for sure.

Love this!

I use the same ratios of cabbage and salt, but I was taught to massage the cabbage/salt mixture first, kind of like kneading bread, for about 10-15 min until it softens. This allows you to pack it tighter in the jars. I then use a glass weight and silicon fermentation lid:

https://www.amazon.com/Waterless-Fe...ZNBCPXHH5GWEWYW

I keep one of my kitchen cabinets heated to 75F with a reptile cable for kombucha vinegar and my fermented vegetables - they take way less time this way. About 2 weeks for the sauerkraut. I often use red cabbage just because there might be some benefit, but have to wear nitrile gloves when kneading to avoid staining my hands! I keep each jar in a dish and the lids allow some salt water to escape. I check every day or so and pour the brine back in if the jar gets too low. It is done when you like the flavour of the sauerkraut. I have never had mold occur.
You should definitely try this - itis far better tasting than any commercial sauerkraut!

Yes, my fermented cukes get too soft, as well. I stick with plain old brined refrigerator pickles - no probiotics, but as you say, brain wants crunch : )

I keep mine on the counter, but out of direct sunlight

Another good book on the subject is "Joy of Pickling" by Linda Ziedrich. Much of it is pickling with vinegar, but she has a good section on fermenting. Her recipes are also less "off the cuff" than Katz's, if that is more appealing.

Great thing about fermented food is that it is really obvious if it isn't good. If it smells good it IS good. If it isn't good the smell will drive you away immediately. If it smells OK, that is, not horrid, it won't harm you. If you don't like it toss it in the compost, and try another recipe. If it is horrible to smell you are unlikely to try it. In other words, the product itself will indicate if it is OK to eat - something home canned goods don't/can't always do.