Thursday, April 25, 2019

Food Fatigue

Up next:  Diastatic Malt Powder

"It's all about the food."

Well, surviving and thriving TEOTWAWKI may not be all about the food, but food has a whole lot to do with it.  Shortly after the grid goes down, most people will die without medicine, shelter, skills, and the ability to protect themselves.  Everybody dies without food.  (The US government predicts that if we were hit with an EMP or other similar event to take out the electrical grid, 90% of the population would be dead within six months.)

And so the prepper-types store food, in whatever amounts they think they will need.   Unfortunately, many of those people stocking up tell themselves, and by extension, their families, that they will be happy to have anything to eat.  And that might work.

For a few days.

But then reality sets in.  If you read about the rations given to soldiers during WWII, and even to soldiers involved in Middle East conflicts today, they tire quickly of what's included in those rations.  And they stop eating them.  In WWII, the soldiers were from a generation that ate what was put in front of them (at home).  That's how they were raised.  They were children of the Depression; food was scarce--you ate what there was.  And yet, in battle, expending a lot of energy and needing a lot of calories, the men wouldn't eat their food.

When the quartermasters were calling for more variety and palatability in food for the troops, they weren't whining.  They were speaking from personal experiences as soldiers in WWI and current observations.  It's the same for troops today.  Even now, when there is far more variety than the military has ever had, soldiers will experience food fatigue and will stop eating.

In our families, in a grid-down scenario, when food fatigue becomes an issue, young children and the elderly will be the first to stop eating.  And that will add stress to everyone else, particularly the one most responsible food preparation.

Variety in the regular menu will be critical, and it's something we work on continuously, finding new recipes and adapting them to be able to use food storage exclusively and prepare without electricity.  However, preventing food fatigue has just as much to do with the foods we eat outside of our main meals.  It's essential to maintaining morale.

All through recent history, the most important morale booster hasn't actually been a food at all.  It's coffee.  It was critical to morale for both the North and the South in the Civil War. One general even planned his attacks for when his men would be most caffeinated. It was rationed during WWII at home so that troops fighting in Europe could have what they needed.  When the men ran out of real coffee, they took to roasting sweet potatoes, corn, beets, and/or rye and somehow brewing that, even though they got no caffeine from it.  Though I personally feel being addicted, especially to a substance that we can't grow here, is a bad idea, if it's a habit you're not planning to change, stock up on your coffee. 

Right up there with coffee in importance has got to be chocolate.  Hot chocolate is a staple here from November to April.  It's serious comfort food after taking care of the animals each morning.  Nesquik in cold milk is a little bit of joy all by itself. 

Soda is harder to store.  The carbonation escapes from plastic bottles pretty quickly actually.  They have a shelf life of only a few months.  So if soda is important to you, buy it in cans or glass bottles.  For kids, drink mixes like Tang or Country Time lemonade might be appreciated.  Kool-Aid is cheaper.  Around here, we just prefer juice and often buy it by the case.

Moving on from liquid refreshments to more substantial treats...

... sometimes a person just really wants something salty.  Corn chips and tortilla chips don't have a long shelf life, but if you've got corn and sufficient oil, you can make them (future post).  Jerky will provide the desired salt as well as protein.  Salted and roasted nuts will do the same.  The shelf life can be extended by vacuum-sealing so that they're good for at least two years.  And popcorn can be very quickly made in a pot with some coconut oil.

Quick sugar fixes are easily addressed with hard candies and what child doesn't love a sucker?  I've got a seventeen-year-old who still begs for one at least once a week.  A few Jelly Bellies are nice as well, and people can pick out their favorite flavors.  I wonder what would happen if you threw some Bertie-Bots in?

Gum was another item included in the military rations.  Most gum today will go hard after a short time, but it lasts well with vacuum-sealing.  Small gumballs are fine, too; giant gumballs somehow look so much better and will brighten a tough day for most kids.

Don't forget your regional or national foods.  Salsa is pretty important here, so we always have at least a few dozen jars.  Sauerkraut, not so much.  Peanut butter is one of my true loves.  When I was in the Soviet Union for study abroad 30+ years ago, all the students were advised to bring comfort foods from home.  (In case you hadn't realized it, there is a really good reason why you don't see too many Russian restaurants around.)  I should have brought more peanut butter than I did. 

How about the ability to make treats--and all the ingredients?  If I'm planning to make cookies or brownies once a week, I better have all the eggs (fresh or powdered), chocolate chips, butter or coconut oil, and everything else.  The same goes for the family's birthday cakes.

What about your special holiday meals?  You know, those foods that come out only at Thanksgiving or Christmas?  Do you have everything to make that Jell-O salad?  I should probably get some more crushed pineapple and dehydrate some more strawberries.  I did have the great idea of putting together two boxes of tamale kits, because tamales require items that are not needed for anything else and would be a hassle to have mixed in with everything else.  I thought it better to keep all those things together.

Because most of us have grown up with an abundance of food and being able to eat whatever we want, I fear food fatigue could set in more quickly and be more serious.  I really worry about children whose parents have catered to their whims instead of insisting they eat what's served.  Those families are going to be in for some really rough times, even if they have stored food.  Hopefully you've gotten some ideas here today for additions to make to your storage for comfort foods.  And if you've got any ideas, please add them in the comment section.  We should all be learning from each other.

For further reading:
Lessons from History

© 2019,  

Wednesday, April 24, 2019

Dietary Imbalances and Consequences--Fiber

Up next:  Food fatigue

Over the past couple of months we've covered the importance of vitamins and minerals in the diet and making sure the food, and supplements if necessary, we have stored for our family will meet our future needs.  Eating a well-balanced, nutritious diet and supplementing as the need arises will go a long ways toward preventing many diseases.  Another item that we need to take a look at is one that's included on the nutrition facts label of all packaged foods sold in this country--dietary fiber.

Dietary fiber occurs in soluble and insoluble forms.  Both come from plants, but those well-meaning supplement manufacturers also provide fiber in a bottle.  Don't succumb to the temptation of getting your fiber from a bottle.  It is far, far better for the body to obtain the necessary dietary fiber from foods. 

It shouldn't be surprising that dietary fiber is sorely lacking in the average American diet; the recommended daily dietary fiber consumption for Americans is about half of what is needed.  People know they should be eating more fruits and vegetables and whole grains, but hey, life's busy and it's easier to put those changes off until later.  Making bowel movements easier and reducing the risk of colorectal cancer can wait.

Constipation's a drag, but if that's all that resulted from a low-fiber diet, it would be manageable.  Unfortunately, there can be other consequences.  One of these is called diverticular disease, and it encompasses diverticulosis and diverticulitis.  Diverticulosis results in the formation of sacs or pouches in the colon, and it affects about 10% of Americans over the age of 40.  Because it is not painful and causes no symptoms, most are blissfully unaware that they have it and that they are at risk for developing diverticulitis.  Somewhere between 10 and 25% of those with diverticulosis will go on to develop diverticulitis, so between 1 and 2.5% of all people over the age of 40.  Diverticulitis is what happens when those pouches become inflamed or infected.  At best diverticulitis is painful but only requires bed rest and dietary changes.  Severe diverticulitis may require hospitalization, intravenous antibiotics, and even surgery, none of which may be available post-collapse.

The risk factors for developing diverticular disease, as far as diet is concerned, are high animal protein/high fat diets that are very low in fiber.  Obesity, a sedentary lifestyle, age, genetics, smoking, steroids, and opiates may also contribute. 
However, Metamucil is not the answer.

A sudden increase in dietary fiber intake, such as an individual chugging Metamucil, can cause problems on the other end of the spectrum, especially if adequate water is not consumed as well.  What may develop in this situation is called a bezoar.  Bezoars are clumps of fiber, like hairballs in cats.  While the cat can cough up a hairball, people can rarely eliminate bezoars on their own.  Surgical intervention is usually required.  Bezoars can occur due to medications, hair, dietary/supplemental fiber, and milk.  Most come from fiber, and most often they occur in individuals with decreased intestinal motility due to gastroparesis, diabetes, ulcers, hypothyroidism, and those who have undergone gastric surgery or don't chew their food well, perhaps due to missing teeth.  But they also occur when there is a sudden increase in dietary fiber, like going from a typical American diet to one heavy in whole grains and beans.  However, the most frequent cause of phytobezoars, bezoars due to dietary fiber, is eating persimmons.  When there are a lot of persimmons on the tree that are going to go to waste, resist the temptation to eat them by the boatload.  Yes, if you read any of the articles below, you'll see that Coca-Cola has been shown to break up some phytobezoars.  But it has never been found to be effective on bezoars due to persimmons.

All aspects of planning our food storage to meet dietary needs for vitamins and minerals, as well as fats, carbohydrates, and proteins are important.  Fiber is no different.  For optimal health and well-being, adequate fiber intake needs to be assured as well.

For further reading (all articles accessed on 1 March 2019): (types of bezoars and use of Coca-Cola to remove them) (bezoars and endoscopic removal) (Metamucil-induced bezoar and laparascopy) (bezoars) (bezoars)

 © 2019, 

Tuesday, April 23, 2019

Suturing the Skin

Disclaimer.  I am not a licensed health practitioner.  This is just another post on an item you might wish to have available if needed so that a physician can treat you and your family as best as possible.  No medication, including those available over the counter, should be taken without consulting a physician.  Information shared here is for educational and entertainment purposes only.  It is not medical advice nor a substitute for licensed medical care.  A qualified, licensed physician or other medical provider should be consulted before beginning any herbal or conventional treatment.

We've previously covered stopping the bleeding, cleaning wounds, and various non-suture options for closing wounds, and the different options in actual suture materials.  Now it's time to address wound closing with sutures. 

Let's begin by going in a bit of reverse order by listing the wounds that do not get sutured/closed until later.  All of these may be too contaminated, even after thorough cleansing and irrigation, and the risk for infection is too high.  These wounds are not closed until usually five days later, and the terms doctors use to refer to them are secondary intention and delayed closure.
  • Puncture wounds have penetrated deeper into the tissue.  They probably carried a lot of bacteria and contaminants in with them.  They must be irrigated and cleaned out as well as possible.  However, it can be incredibly difficult to clean them out.  Puncture wounds do not get sutured because the risk of trapping bacteria and contaminants is too high.  If there is no sign of infection after the fifth day, then the wound may be sutured.  
  • Bites, animal or human, carry too, too many bacteria.  Even if the bite isn't very deep, the wound does not get closed until the fifth day, and that is only if there are no signs of infection.
  • Wounds open longer than 12 hours (24 hours on face) do not get closed because bacteria have had the opportunity to establish a good foothold and closing may trap bacteria within the wound.  Just thoroughly clean and dress, leaving the wound open.  Change the dressings every 48 hours.  If there are no signs of infection by the fifth day, the wound may be closed.
  • Wounds to the hands and feet, due to the numerous tendons and ligaments, have way too many opportunities for something to go wrong and infection to set in.
All other wounds get closed.  When it happens right after the injury, within the acceptable time frame for safe closure, it's called primary intention.

Ideally, you've got some sterile gloves to use for doing your work.  But if those need to be saved for a more intense situation, non-sterile gloves washed with Hibiclens or Betadine will suffice.  As far as the patient is concerned, the care provider doesn't need to don a mask, goggles, or gown, as long as the provider isn't coughing or sneezing into the wound or allowing the wound or suture to come into contact with non-sterile clothing.  However, these personal protection items are recommended for the care provider's safety, to protect from accidental sprays of fluid from the patient.

After cleaning out a wound by irrigating with clean water and then cleaning around a wound with Hibiclens, Betadine, or whatever you have, a fenestrated drape (sterile sheet with a hole to expose the wound) is placed over the wound.  This prevents the suture material from coming into contact with contaminated clothing or other objects and dragging bacteria into the wound.

The goal of the suture is to approximate the skin tissue.  (Doctor speak for fitting the skin edges together like you put a puzzle together.)  Jagged edges or flaps of skin will not heal well and may actually cause more scarring, so these need to be trimmed with a scalpel or tissue scissors.  For the best healing result with minimal scarring and risk of infection, the sutures should bring the skin tissue together without any puckering or gathering up of the skin.  Each passage of the suture needle should be through the skin, but not into underlying subcutaneous fat or other tissues.  As skin is not of a uniform thickness over the body, the depth of the sutures will vary by location on the body.  For example, skin on the face and the back of the hands is quite thin.  It is much thicker on the back and soles of the feet. 

There are numerous types of suture stitches, and it would be a good idea to learn a few of the most common.  Interrupted sutures are single stitches that pass through each side of the wound and are then knotted and cut.  They are good for irregular edges, and if the wound happens to get infected, one or two may be removed to allow the infection to drain while leaving the others in place.  A running suture (whip stitch) can be quickly put in place, with knots only at the beginning and end.  Square knots with an additional throw or two are the most commonly used for suturing.  Do not use a granny knot.  It will slip, and then you're back at square one.

Keep the wound dry and protected from contamination. 

Suturing is a skill that needs to be seen repeatedly and practiced even more repeatedly, with real instruments and suture materials.  That's the only way.  Here are some good Youtubes:

Basic suturing without audio
Basic suturing with audio
Interrupted suture with audio

Most instructional videos feature suture boards or pigs feet, which is a bit of an unnecessary expense, especially in the beginning.  Banana skins are great for beginners.  They have a bit of depth to them and clearly show the spacing of your stitches so you can improve your technique.

For more information:

© 2019,  

Monday, April 22, 2019

Alternative Medicine--Coconut Oil

We've previously discussed the value of coconut oil in baking as an excellent substitute for butter.  And coconut oil is all the rage for everything health and beauty oriented, but most of those uses are outside the interests of this blog's audience.  That's not to totally dismiss coconut oil's value in making lotions and soaps, nor to suggest that it shouldn't be stored for those purposes.  Some coconut oil should definitely be stockpiled for caring for our skin.  However, making those products is a whole field of study and research unto itself, and there are lots of other people with more experience writing about it, so I'll defer writing of the health and beauty uses of coconut oil to them.

As far as external uses are concerned, coconut oil, in and of itself, is antibacterial and anti-fungal.  It promotes healing and is anti-inflammatory and analgesic.  So all by itself, it is useful for treating the following:
  • ear infections--a couple of drops in the ear;
  • athlete's foot and other skin fungus--rub some into the affected areas;
  • skin irritations, including chickenpox, shingles, and eczema--apply liberally to affected areas;
  • bug bites and stings--apply to affected areas;
  • nosebleeds--rub inside nose to reduce occurrences;
  • diaper rash--use instead of diaper rash creams;
  • burns--apply generously to burn and cover with non-adherent dressing;
  • wounds--apply generously to wound and bandage.
While most readers will accept the idea of using coconut oil to treat the first six items on the above list, many are going to dismiss the whole article, and maybe even the whole blog, as quackery upon reading the seventh item, using coconut oil to heal burns.  When I was young, my mother used butter on at least one of my kitchen burns, and shortly thereafter we started hearing about the horrors of using butter or other oils to treat a burn.  Coconut oil is a good substitute for butter in baking.  Coconut oil is nothing like butter when it comes to treating burns.  There is solid scientific research baking the use of coconut oil to treat burns; one such address to the article on this research is provided at the end of this post.

In treating and hastening the healing of burns, even partial thickness burns, coconut oil was spread on the burn and then covered with a non-adherent dressing once a day from the date of the injury until it was completely healed.  Coconut oil was also used to treat other wounds.  In both instances, it was shown that wounds treated with coconut oil healed much faster than those that did not have coconut oil applied. 

Due to coconut oil's antibacterial, anti-fungal, anti-inflammatory, and analgesic properties, it really is the preferred carrier oil for almost everything we are treating when TEOTWAWKI hits.  Coconut oil brings added layer of protection or defense to the table.  While coconut oil alone can be used to remedy the following conditions, adding in essential oils ups the game:
  • hemorrhoids and piles--1 teaspoon coconut oil with 2 drops lavender essential oil;
  • cold sores--1/4 teaspoon coconut oil with 1 drop oregano essential oil;
  • thrush--1 teaspoon coconut oil with 2-3 drops peppermint essential oil, swished in the mouth;
  • wound salve--1 teaspoon coconut oil with two drops each frankincense, lavender, and tea tree oil;
  • insect repellent--1 tablespoon coconut oil with 2 drops each peppermint, rosemary, and tea tree oil.
One study showed that coconut oil and anise spray were more effective than permethrin in getting rid of lice.  A search on Amazon for anise spray yielded a bunch of hits for fish bait.  So I'm not sure what this anise spray is or that I really want it.

Another treatment for lice that uses coconut oil seems much more practical in a grid-down situation.
Rinse hair well with apple cider vinegar and leave the vinegar in to dry.  Then work melted coconut oil into the hair, covering every strand of hair from the roots out, and put on a shower cap.  Leave the oil in and shower cap on all day.  It will take several hours for the coconut oil to suffocate the lice.  Comb the hair with a lice comb to remove eggs and lice.  Then shampoo as usual.

Internally, beyond the various benefits of cooking and baking with coconut oil, there are a few significant and interesting uses of coconut oil medicinally, and they're of particular importance to preppers.

The first is that coconut oil, as part of a ketogenic diet, has been shown to significantly reduce the incidence of seizures in epileptic children.  Secondly, it has been shown to improve brain function in Alzheimer's patients.  But of most interest to all preppers is research showing that using coconut oil, a fat, actually reduces the number of calories a person desires to consume.  Men who ate coconut oil each day as part of their diet, consumed fewer calories less each day.  That's significant!  When we can no longer afford to eat what we want when we want, and when even just a little bit of hunger can lead to irritation, lack of patience, or worse, any substance that is healthy and makes us feel a little fuller or more satisfied will be more than welcome.

So which kind of coconut oil do you want?  For external uses, any coconut oil will work.  For internal uses, cooking, and baking (for the most nutritional benefit), unrefined coconut oil is best.   Cold-pressed and/or "extra-virgin" are preferred with olive oil, but not with coconut oil, at least internally.  The heat processing treatment actually boosts the antioxidant properties of coconut oil. 

For further reading: (coconut oil 100% effective against Candida) (reduces hunger) (reduces hunger) (part of ketogenic diet to reduce epileptic seizures in children) (eczema) (Alzheimer's) (abdominal fat loss) (lice) (healing wounds) (burns) (analgesic and anti-inflammatory effects) (perineal massage to prevent tearing and /or need for episiotomy during childbirth--massage with coconut oil starting 6 weeks before due date)

© 2019,  

Saturday, April 20, 2019

Expanded Food Storage--Swedish Pancakes

As I am most definitely not a morning person, prior to getting married I hadn't spent much time learning how to make breakfast foods.  For me it was toast, cold cereal, or yogurt.  So I was thoroughly impressed when my new husband whipped up a batch of Swedish pancakes.  He was not so impressed when our children started arriving and I still didn't cook breakfast.  At least I was able to stay awake while reading them bedtime stories.  Dad, on the other hand, almost always fell asleep first.
Swedish pancakes are pretty similar to crepes, just a bit thicker.  My husband generally sprinkles his with powdered sugar, rolls them up, and tops with maple syrup.  That's just a little too much sugar for me, and I've always liked cheese blintzes.  So I spread a bit of cottage cheese down the middle of my pancake, followed by a bit of jam, and then roll.  Or sometimes roll and then put the jam on top.  The children pretty much follow Dad's example, with more sugar.

It didn't take me long to realize that Swedish pancakes were an ideal recipe for adapting to long-term storage foods.  While my husband is the one who usually makes them, and he always uses fresh everything, I've adapted the recipe below for long-term storage foods.  The kids all noticed a difference, which in all likelihood was much more due to the fact that I also used whole wheat flour instead of white.  But they all said the pancakes were quite acceptable.  (Honestly, with the amount of syrup and powdered sugar they use, cardboard would probably taste the same.)

One of the reasons that I really love this recipe is that it is high in protein that is more easily digested for people who are ill or recovering from injury.  When anyone is healing from a serious wound, the body requires much more protein to repair that tissue.  Swedish pancakes not only have the eggs for protein, but also wheat and milk, which make a complete protein.  Throw some cottage cheese in the middle (or some bacon on the side), and you've got a seriously protein-packed breakfast.

Swedish Pancakes

1/4 cup powdered eggs
1/2 cup water
1/2 cup dry milk
1 1/2 cups warm water
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon almond extract, optional
1-1/2 cups whole wheat flour
Put the water and powdered eggs in a bowl and whisk until well blended.  Whisk in the dry milk, warm water, sugar, salt, and almond extract if desired. Then add the flour, continuing to whisk until the batter is smooth. You may need to add more water or flour to get just the consistency you desire.

Use cooking spray to coat a hot pan and pour about 1/3 cup of batter in the pan, using a spoon to quickly spread batter into a circle and thin out the middle if needed.  Pancakes should be pretty thin, but you'll develop your own preference for how exactly you like them prepared.  When the first side is done, flip and cook the other side.  Serve immediately with desired toppings.

© 2019,  

Friday, April 19, 2019

Basic Food Storage--Sprouting Wheat

Up next:  Swedish Pancakes

Why, oh why, would anyone want to sprout wheat?  I mean, with a healthier diet that is already including lots of whole grains and beans and garden produce, isn't adding in sprouts going a little over the top?

Actually, it may be over the top for some.  But there are times when being able to sprout wheat could come in handy.

First off, wheat is a bit hard for some people to digest.  Especially if those people have been eating a typical American diet high in processed foods.  Secondly, and important for all, is that wheat sprouts are far more nutritious than the unsprouted whole grain, with far more vitamins B, C, E, and K, as well as more calcium, iron, and magnesium.  And it provides a different way of using wheat, one that can add variety to salads, soups, and cereals, as well as being used to add a little crunch to sandwiches.

To start your sprouts, in a quart size canning jar, soak one cup of wheat in cool water for 6-12 hours.  One cup of dry wheat will yield approximately 2 1/4 cups of sprouts.

Plastic sprouting lids available from Amazon or health food stores make rinsing and draining easier, but you can substitute nylon netting and a rubber band.  A clean knee-hi nylon could also be used, but it somewhat hinders air circulation. 

After the initial soaking, drain the wheat and rinse thoroughly.  Do not soak or let the wheat stand in water again.  Repeat the rinse and drain cycle every 6-12 hours, with 8 hours being ideal, but this also depends on the temperature.  The ideal temperature for sprouting is 70 degrees; warmer temperatures necessitate more frequent rinsing.

For draining the wheat, the jar must be inverted and at an angle, ideally about 45 degrees.  A large bowl or dish drainer in the sink works well.  Putting jar upside down will not permit draining.

Keeping the sprouting grain in plain view will help you remember to rinse it; however, do not place the jar in direct sunlight.  That will cook and kill your sprouts.  On the kitchen counter out of the sun will be perfect.

Taste your sprouts as they are growing.  When do you like them best?  Wheat sprouts are generally harvested between the second and fourth day of sprouting.  Dry them thoroughly for about 6-8 hours from the last time they were rinsed, and then store them in the refrigerator.  Your wheat sprouts will keep for three days, assuming they were very dry when you out them away.

There are numerous ways to use wheat sprouts--add to soups, salads, breads, sandwiches, taco meat, chili; grow into wheat grass; dehydrate and grind into flour; make sprouted breakfast cereal or porridge.  Some people just like to eat them plain.

For further information:

© 2019, 

Thursday, April 18, 2019

Emergency Baby Formulas

Bear in mind that this recipe is to be used in a true emergency, one where, for whatever reason, the mother cannot breast-feed her baby and there is no baby formula available anywhere.  TEOTWAWKI has really and truly happened. 
Formula #1
1/4 cup non-instant dry milk powder  OR 1/2 cup minus 1 tablespoon instant dry milk powder
1 tablespoon coconut oil
2 teaspoons sugar
1 1/3 cups boiled water

Cool water to warm before adding other ingredients.  Combine milk powder and sugar together and then add to water.  Stir until no lumps remain.  (Some dry milk powders dissolve more readily than others.)  Mix in coconut oil.  This formula may be spoon-fed if bottles are not available.

Formula #2
6 ounces evaporated whole milk (do not substitute low-fat or nonfat)
9 ounces water
1 tablespoon sugar

Mix together, stirring well until the sugar is all dissolved.

Formula #3
1/2 cup cooked rice
2 cups boiled water
1 tablespoon sugar

Combine in a blender set on high.  It will take up to five minutes for the rice to be completely blended in.

Formula #4
6 ounces evaporated milk
10 ounces boiled water
1 1/2 tablespoons corn syrup

These formulas are only to be used in a true emergency or catastrophic-type disaster.  None of them provide the essential vitamins and minerals a developing baby needs.  If the disaster lasts more than a day, you will absolutely need to find a source for formula or someone who can nurse the baby.

A few cautions: 
  • Do not add vitamins to this formula.  A baby's liver and kidneys are extremely delicate and excess vitamins may put undue strain on the vital organs.  
  • Use only pure cane sugar, if possible.  Beet sugar, which is what all granulated sugar sold in stores is unless it is pure cane sugar, may contain traces of Roundup.  Sugar is necessary for the baby's body to process the protein.  
  • Never give honey to any baby under 12 months of age due to the risk of infant botulism.  
  • Some corn syrup contains high fructose corn syrup as one of its ingredients, so be sure to avoid that.  Last I checked, Karo syrup was still clean.
© 2019,  

Food Fatigue