The yeast free journey

About six weeks ago I received some advice regarding my son's eczema and the distinct possibility (well the doctor was more sure than that but I am over 'certainties' on the eczema front) that yeast was/is related to the problem. I know I benefit from eating all foods without yeast although my favourite foods (red wine with crusty white bread covered in blue cheese...) are a 'little' on the yeasty side.

Other stuff was in the way for ages and now we are working on a yeast free, or at least significantly lowered yeast foods (I hate the word diet and all it's connotations!). Today flagged up that thorough change is going to take a while. We replaced bread for lunch (with pasta leftovers) with cinnamon pinwheel scones. They were yummy but also full of refined white flour and loads of sugar. And we ended up topping the leftover pasta with pumpkin (tick) and feta cheese (no tick).

I am going to play round with unleavened breads (are they terrible on the Sally Fallon scale out of curiosity? Must find out. Probably. That woman is interesting and also seems just plain contrary at times) and we'll be opting for more sushi again. Better go order some organic avocadoes. mmmm they are the silver lining to every food project I embark upon.

It's all about food

I'm really glad I got my latest garden patch ready for blueberries in the weekend. On Monday I had a closer look at Blueberry plants at our local garden centre and when finances permit, we'll be buying two plants.

The blueberries are something of an abstraction in my head as life this week hasn't involved chilling out in the garden. It's all been about work and doctors and school. When even the dishwasher is getting a holiday, there isn't much home activity going on.

So I'm on a new food challenge. To eliminate unhealthy yeast levels from the bodies of myself and my children. It is going to be a learning process and I'll become either more or less convinced of it's usefulness over time. I found Radish Boy's blog recently which is providing me with some more interesting thoughts. Again the ideas often attributed to Sally Fallon on soaking and fermenting foods came up and I know I need to read this book very carefully soon. Perhaps it isn't so much the foods we are eating (I consider us to have a fairly healthy diet) as how we are preparing them which is our next project.

I know some readers are a lot further down this path of knowledge and discovery than I, just starting out, am. One of the foods the doctor was keen on our egg free boy eating is leeks. Also lots of green vegetables. So points to the garden there as we have leeks growing which will be ready in Spring and 20 swiss chard plants and eight kale plants producing winter greens for us now. I was admiring the colours on our purple sprouting brocolli today. The cold is bringing the purple out more. A long way off edible flowers though.