I remember when he was a good dad… maybe up until I was 12 or 13 years old. After that, it was a guessing game every day. “Is he going to come home from work in a good mood today?” We may as well have had a Magic 8 Ball to tell my mom and I whether or not we’d be in for a violent outburst. He could be a real asshole at times… which eventually became “sometimes” followed by “most times” and ultimately bordered on “all the time.”
If you’re just joining us, I recently outlined the story behind my mom’s battle with lymphoma and why we’re seeking alternative cancer therapies rather than putting up with another unsuccessful bout of chemotherapy. I’d also written a small recap of our first five days at the Gerson clinic in Tijuana.
Here now is an update on her health and a look at how a typical day plays out doing the Gerson Therapy at home… (more…)
I thought I should carve out a few minutes to recap what our first few days have been like since arriving at the Gerson Institute’s “Clinica Nutrición Y Vida” in Tijuana last Friday. (If you’re just joining us, I recently outlined the story behind my mom’s battle with lymphoma and why we’re seeking alternative cancer therapies rather than putting up with another unsuccessful bout of chemotherapy.)
We’re beyond fortunate to live in San Diego, since it’s so darn close to the facility. Our short drive—just over an hour—humbled us when we learned that other patients had traveled from Tennessee, Veracruz, and as far away as Australia to get another chance at life. Ever since we first stepped foot out of our car, from our initial interaction with the security guard, Juan, it’s been all smiles and positivity. The staff is beyond welcoming, and the doctors are rightfully proud of the work they do here. This is NOT chemo. This is NOT radiation. This is not the 20-30% chance of four-to-five-year survival my mom was told she’d have if she went the modern route. This was a radical change of diet and lifestyle that we’re already grateful to have found. This… this is going to work. (more…)
Welcome to the most personal thing I’ve ever written.
Yes, I’m an open book when it comes to answering questions, but surely we all have things in our lives we aren’t immediately forthcoming about… things we consider trivial that we don’t wish to trouble others with. But I’ve been faced with a great many questions lately—rhetorical mostly—as has my wonderful, beautiful mother Bonnie, who is currently battling Stage IV diffuse large B-cell lymphoma. (Very aggressive cancer, in layman’s terms.) And being here now, in this unforeseen reality, the questions we began asking weren’t yielding any kind of reasonable answers. So, we backed up, and started asking all new questions. (more…)
Have you ever made your own almond milk? I hadn’t until about a year ago, and I knew instantly that I’d never go back to the store-bought stuff in the cartons.
This… this had flavor! It actually tasted like almonds, wasn’t cloyingly sweet, and was far more nutritive than anything you might find dead on a shelf.
For optimum flavor and nourishment, I always use raw almonds that I’ve sprouted myself. It’s a fun little science project in a way, and it really is easy to do.
And a word about those raw almonds before we proceed: make sure they’re truly raw. You see, the fine folks at the USDA (in partnership with the Almond Board of California) saw fit to pass a ridiculous law that required all almonds grown in the United States to undergo pasteurization, even those that are labeled as “raw.” And while “raw” organic almonds have to be steam pasteurized, conventionally grown almonds are often sterilized with propylene oxide, a compound that the USDA’s homies, the EPA, call a “mild [central nervous system] depressant” and a “probable human carcinogen.” There is a small loophole that does allow consumers to still buy truly raw almonds directly from a farmer at a farmers’ market, or by purchasing imported raw almonds. (Do try to find and support local growers, even if our government doesn’t extend the same courtesy with legislation like this.)
Anyway, on to how to make the almond milk.