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Poison Ivy and Nut Butters

7/27/2018

Musings from 20th Street

Poison Ivy

When I was working with Ruth Sackmans's organization, the Foundation for Advancement of Cancer Therapies (FACT), I used to speak at their conference every year. I would end my talks with a refrain that was both shocking and funny. I would tell people that if they wanted to avoid getting cancer, or get better if they had cancer, they should jump into a patch of poison ivy. I wasn't entirely serious. But I was making a point. I was making a point about dosage even before I had heard of the hormesis effect (which I wrote a book about a few years ago). The point was that a small jolt or stimulating agent creates a reaction in the body that then activates the body to respond. And that reaction can jumpstart an immune response, which is a good thing.

I started writing this Musings two weeks ago. Poison ivy was on my mind because it is ubiquitous where I live in NJ. The irony is that a few days after I had finished writing this material, I had a terrible bout with poison ivy -- all over my body. Ugh. it was really hideous: blistery, pus-y, itchy, etc.

So, here is what I know about poison ivy.

If you want to get rid of the ubiquitous plant that practically takes over wherever it grows, make note: burning it is NOT a good idea. Burning poison ivy will cause the oil in it, urushiol, to be released into the air. This can then travel to your nasal passages, throat and lungs, and can cause difficulty in breathing. If this occurs, it’s important to seek medical attention quickly. Rather than burning the plant, a salt and vinegar solution, as recommended by Farmer’s Almanac, will do the trick.

Here is both the scientific information about what poison ivy is, and the various treatments for it.

The rash is caused by an allergic reaction to the urushiol oil that is found not only in poison ivy, but poison oak, and poisonous sumac, as well. The best remedy for it if you come into contact with it is to wash it off within an hour. Soap and water is recommended, but rubbing alcohol or vodka are both effective solvents for urushiol.

If you don’t know that you have come into contact with it (and, as probably happened with me, you can get exposed to the oil by petting your dog who has romped through the leaves), then it is likely that you will experience the following symptoms:

• Redness

• Itching

• Swelling

• Blisters

This is what you will want to do:

• plaster your skin with either clay or charcoal, or a combination of the two. Wrap in saran wrap to both keep it warm, and to keep it off your clothes; leave on for at least an hour;

• rinse with apple cider vinegar, isopropyl alcohol/vodka, or calendula tincture infused with essential oils;

• plaster with calendula powder;

• keep repeating those steps until the oozing stage is over;

• soothe with any combination of the following: lavender; aloe vera; calendula salve; calendula oil; plantain leaves; jewel weed.

I was doing all those procedures. But it wasn't going away fast enough. So, I upped the ante. I added a few more things. First, I called my friend and healing practitioner, a master homeopath, Dr. Lawrence Caprio, and asked for his advice. He told me to use Rhos Tox 30 c (homeopathic remedy). He also told me that I wouldn't be having the intense reaction I was having without being too acidic. He said to alkalize, alkalize, alkalize. So I got out my trusty bicarbinate powder, Get Off Your Acid, created by my chiropractor friend, Daryl Gioffre. And I, indeed, alkalized, alkalized, alkalized.

That was the key that made it go away. Two days later, I was blister-free. My affected skin started peeling off, and nice new skin is now visible where only blisters were before.

But I wasn't satisfied. I wanted to know why I would be so acidic on my vegan diet. I had one more piece of the puzzle to put into the mix of understanding. I remembered the last time I assessed my VOLTAGE on my BioModulator (created by Jerry Tennant, who I have written about in the past), I had tested very low -- actually scarily low. I knew that with low voltage, the body doesn't retain anything good: it can't hold on sufficiently to oxygen, even with deep breathing or a hyperbaric chamber; it can't retain healing frequencies.

With low voltage, all attempts to heal will be only temporary. I decided I needed to significantly increase my voltage. I started wearing the BioModulator during the day, and made sure that I hugged "my" tree when I was at my home in New Jersey, and took off my shoes and stood on moss under the tree. And hugged my dog even more than usual. If you don't understand how all those activities increased my voltage, go to the Musings where I have written about these things in the past.

In the meantime, stay alkaline, and love the NYC trees. They clean our air, and bring us back to the energy we need to have in our bodies.

Nut Butters

There is no relationship between nut butters and poison ivy. There is only that they are both on my mind at this moment, for different reasons.

I recently re-read some of Norman Walker’s books. The following is an excerpt from his book, “The Vegetarian Guide to Diet and Salad”:

“Nuts which have been cooked, roasted, or otherwise subjected to excessive heat, are harmful on account of the change which takes place in the fat under these conditions. The reaction on the liver and gall bladder is then detrimental and may sooner or later interfere with the complete and proper function of these organs.
“Nut butters are sometimes more readily digested than the nuts themselves provided that neither the nuts nor the butters have been subjected to heat.”

Norman Walker died in 1985. That year, I was already 15 years into studying and practicing holistic health. I had been working with Ruth at FACT, the Foundation for Advancement of Cancer Therapies, for all of those years. Legend, as I heard it back then, was that Walker was around 120 (though we variously heard 113 and 119), and still vigorously romping around the hills of Arizona the day before he died. That information was used then as a good testament to the raw juice regimen that Walker promoted and followed. Had I started my blog Make It To 120 at that point, I surely would have interviewed him, along with some of the other luminaries I have interviewed about their personal journeys of aging (including the late great Burton Goldberg, my “kissing cousin” and friend.

Walker made many valuable contributions to our understanding of what creates health, and what produces ill health. But, he did not live to 120. According to Wikipedia, he lived to only the ripe young age of 99.

Of the many contributions to health that Walker made, one of the most important was that he understood the fragility of oils, and the dangers of heated oils. One of the reasons why nuts taste so good, and why they are healthy, is because of the large amount of oils (fats) in them. Heating nuts has become a health issue in the last several years because of the increasing popularity of nut butters and nut milks. I have written about the specific problem of almonds in the past. To read my past Musings on this subject, click HERE.

Fans of dehydration need to take note here in regard to dehydrated nuts and seeds. They are delicious, and can be flavored exotically and wonderfully. Generally dehydrators are set at the temperature just below where enzymes are destroyed: 115 degrees. But enzymes are not oils, and some oils are degraded at an even lower temperature. Bernard Jensen, the healing practitioner who treated my mother for her terminal cancer (and directed her to the regimen that cured her), was a great fan of nut butters, and maintained that they are easier to digest than the nuts themselves. (BTW, Jensen lived to the ripe young age of 93, and that was after suffering from injuries sustained in a car accident, and sustaining further injury after being dropped from the gurney while at the hospital.) (I know this personal information about him because we had become friends when he was treating my mother, and I am old enough to have lived through his old age with him—knowing him, respecting him, and even loving him. My mother and I traveled every six months for many years to his ranch in Escondido.) As Jensen said, nut butters are a good (and delicious) way of getting in healthy fats. But grinding the nuts into butter does raise the temperature, and the temperature is one of the factors that determine whether the food is good for the body, or toxic. If you want to partake of nut butters, make sure they are processed at a low temperature.

La Casa will be providing a host of unique therapies during New York's jet-set lifestyle event! Wellness therapies on offer include: Light Bath Therapy, Brain Gauge Assessment of brain functioning, NuVision Treatments, Pulsed Electro-Magnetic Field (PEMF), Hydrogen Therapy, InfraRed Mat, Matrix Decoder Frequency Assessment, and the Lumina Nocturna.

The Elite New York takes place September 8-9, at the Essex County Airport, NJ. You can RSVP HERE.

Respectfully submitted by:

La Casa

Spa and Wellness Center

and

Jane G. Goldberg Ph.D.

*Licensed Psychologist

*Certified Psychoanalyst

*Stone Carrier Medicine Woman, Native American Traditional Organization

Jane speaks around the country about holistic health and the true origins of disease.

If you are interested in interviewing her for your podcast or radio show, or if you would like to book her to speak at an event, please get in touch:

Email

janegoldberg@janegoldbergphd.com

Phone

212-477-6039

Book Your Room at La Casa de Vida,
Puerto Rico Now!

Our stunning La Casa de Vida, in Rio Grande, Puerto Rico, is finally getting back on its feet again after terrible storms.

Once again, the gorgeous cottage on the property is available to rent through Airbnb, and our visitors, across the board, have been raving about their experience there.

“We loved this place! So lush and beautiful. You feel like you're in your own private rainforest. The views are fabulous. We were there during the remnants of a tropical storm but that really just made this place even better. The flora is gorgeous. We marveled at all the things we know as 'houseplants' growing wild and big. Jill grows fruits and vegetables all over the property. You'll even find little tomato vines tucked away in odd corners. The frogs at night (and other weird noises we couldn't identify) created a beautiful symphony. The little house was wonderful and charming with the owner's art on the walls (she's talented too). We'd love to visit this place again and we never do the same thing twice. A few notes -- if you are freaked out by insects and lizards it's not for you. Go to the Marriott.”

-Oliver

“Feels like staying in the middle of your own jungle!”
-Marisa

“Fantástico place. Outdoor shower incredible”
-Aaron

You can make a reservation by clicking HERE.

Jane Speaks About Suicide

Jane was recently interviewed by San Francisco NPR affiliate, KQED, about depression and suicide. The article, titled "How Good Intentions On Social Media Can Over-Simplify Suicide" can be seen in full by clicking HERE.

An Update on Hydrogen

I talked about the ionic foot baths in a recent Musings. I offered the evidence that it is yet another way for the delivery of hydrogen. Here are yet even more of the beneficial effects as elucidated by Dietrich Klinghardt:

· Ionic foot baths can increase aluminum excretion by up to 600%.

· The highest excretion of metals via the urine is on the third day after the foot bath session.

· An ionic foot bath is one of the most important survival tools of our time.

· A squirt of cilantro orally before the foot bath is like a foot bath on steroids. (Editor note: Discuss cilantro with your doctor prior to use as it can be a strong metal mobilizer; cilantro is not appropriate if there are still metals in the mouth.)

Catch Lubna Khalid this Summer!

Lubna Khalid healed herself naturally of second stage, triple negative breast cancer in about one year, and is now an international empowerment speaker. She is speaking at WeWork Penn Station on August 1st.

Entrance is free, but attendees need to register for in advance. To add your name to the guest list, just click HERE.

Click HERE to donate to La Casa Puerto Rico, in our rebuilding efforts.

Donations to
La Casa Spa & Wellness Puerto Rico are tax deductible.

La Casa Spa & Wellness Puerto Rico
is registered as a not-for-profit corporation.

(Corporación Doméstica Sin Fines de Lucro (not-for profit): registration number 400094)

La Casa Spa and Wellness Center was created out of the experience one woman had with her mother. Long before holistic medicine became widely known, Dr. Jane Goldberg spent the 1970s seeking alternative cancer therapies for her mother, who had been diagnosed with terminal bone cancer. Following sound principles of holistic health, Jane's mother was able to reverse her cancer condition entirely, moving from her wheelchair to joyfully playing tennis again. This experience inspired Jane to specialize in her psychoanalytic practice to work with cancer patients, and to fulfill the need for a holistic healing center in NYC. Jane and La Casa invite you to partake of the restorative and profoundly cl cleansing therapies that have brought La Casa world-wide recognition.

La Casa Spa and Wellness Center was created out of the experience one woman had with her mother. Long before holistic medicine became widely known, Dr. Jane Goldberg spent the 1970s seeking alternative cancer therapies for her mother, who had been diagnosed with terminal bone cancer. Following sound principles of holistic health, Jane's mother was able to reverse her cancer condition entirely, moving from her wheelchair to joyfully playing tennis again. This experience inspired Jane to specialize in her psychoanalytic practice to work with cancer patients, and to fulfill the need for a holistic healing center in NYC. Jane and La Casa invite you to partake of the restorative and profoundly cleansing therapies that have brought La Casa world-wide recognition.

Legal Disclaimer

Information provided is for informational purposes only and is not a substitute for professional medical advice. No health claims for these products or therapies have been evaluated by the United States Food and Drug Administration (FDA), nor has the FDA nor any other medical authority approved these products pr therapies to diagnose, cure, or prevent disease. Since every person is unique, we highly recommend you to consult with your licensed health care practitioner about the use of products or therapies discussed here as it relates to your particular situation.

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Flower Power!

7/3/2018

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Musings from 20th Street

SUMMER IS HERE!

Here's Jane, on the occasion of her 72nd birthday last month, working on her rooftop yoga repertoire.

How do YOU like to keep fit in the summertime?

This Musings was written by Mary Houston, who has contributed to Musings in the past. Thank you, Mary, for your vast knowledge-base and your generosity in sharing.

FLOWER POWER

History of Eating Flowers:

Flowers have been included in food as far back as we have records. Ancient Greek, Roman and Chinese herbalists recorded medicinal and culinary uses for flowers. The early Incas, Aztecs and Hindus included flowers in their most important rituals. Nearly every early civilization recognized calendula, whose petals were served as food and piled on altars. Information also is available on the use of edible flowers from the medieval and Victorian periods.

Historical Names:

The Romans recognized calendula blooming on the first day of the month, so they named it accordingly. The valued petals of saffron (Crocus Sativus) were preserved for medicinal uses, so calendula was used to infuse a similar golden color in cooked dishes. Calendula was commonly referred to as "pot marigold" by medieval monks who used it in their cooking pots. The monks also named the wild pansy (Viola Tricolor). These little purple and yellow flowers are the parents of the larger modern hybrid pansy. Bee balm (Monarda Didyma) is very popular with bees but also was used as a poultice for bee stings. Early carnations were called "Pinks" by the Victorians. The species were pink in color but they also had ruffled petals that looked as if they were cut with pinking shears.

List of Flowers (and their main flavot attributes):

Anise Hyssop, (sweet & licorice-like)

Arugula Flowers (spicy or peppery)

Banana Blossoms (bitter when raw)

Basil Flowers (lemony or minty)

Bee Balm (citrus)

Borage (cucumber)

Burnet (cucumber)

Carnations (sweet)

Chamomile (apple-like)

Chicory Flowers (bitter)

Chive Blossom(onion-like)

Chrysanthemum (tangy)

Clover (sweet)

Coriander (strong herbal flavor, to be used before cooking)

Cornflowers AKA Bachelor's Button (clove-like)

Dandelion (sweet when young, bitter when mature)

Day Lily (light and sweet)

Dianthus (spicy)

Dill Flowers (stronger flavor than leaves or seeds)

Elder Flower (sweet)

English Daisy (mildly bitter)

Fennel Flower (sweet and licorice-like)

Gardenia( sweet)

Hibiscus (citrus)

Honeysuckle (sweet)

Jasmine (sweet)

Johnny Jump-Ups (wintergreen-like flavor)

Lavender (sweet)

Lilac (citrus)

Linden (honey)

Mallow Flowers (sweet)

Marigolds AKA Calendula (spicy or peppery)

Marjoram (milder than the leaf)

Mustard Flowers (mustardy)

Nasturtiums (sweet and spicy)

Pansy (mildly sweet)

Primrose (sweet)

Queen Anne's Lace (carrot-like)

Roses (sweet)

Sage Flowers (lighter flavor than sage)

Squash Blossoms (like squash)

Sunflower (artichoke-like)

Thyme Flowers (milder thyme flavor)

Tiger Lily (turnip-like)

Tulip (lettuce-like)

Violet (sweet)

Yucca Flowers (mildly sweet)

Zucchini Flowers (zucchini-like)

Identification:

There are similarities among edible flowers that likely helped our ancestors decide on their safety. The majority of edible flowers are also butterfly staples, as the larvae eat the petals as a major food source. If they had contained dangerous compounds, the larvae would have likely succumbed. Our ancestors also knew that the flowers of culinary herbs like sage, lavender and oregano contained lower levels of the same constituents as the foliage. Their brave experimentation allows us to eat these edible flowers today without concern. Unfortunately, the poisons present in such flowers as monkshood (Aconite) were discovered in the same manner.

Uses

Historically, flower petals were eaten most often fresh in salads or as garnishes. The petals of carnation, bee balm, borage, sage, violet, nasturtium, day lily and calendula were commonly eaten. They were thought to be cleansing for the body as well as attractive. It was common to dry the petals and include them in tea blends. Popular tea flowers were hibiscus, rose, jasmine and bee balm.

Bee balm was used as a tea substitute when black tea became unavailable during the Boston Tea Party in 1773.
To preserve violets, medieval monks would make a sweet syrup from the petals.
The Victorians, who associated edible flowers with elegance, candied the flowers of violet and borage to decorate cakes and desserts.
In China still today day lilies are used in foods, and are often stuffed and also used as snacks with tea. We all have tasted Jasmine Tea. You often find them in Sweet & Sour soups and dishes.
The Indians use calendula to spread on top of rice, and marigold is the poor man's saffron. They also use Rose petals and Rose Water for firey personalities and to cool down an over-acidic body or simply as a lovely cool drink with yogurt and water... Lassi.
In the Chelsea Market in Great Britain they sell a huge variety of flowers for teas and other uses.
The French love their lavender, in tea to relax and de-stress; a sprig of lavender in Champagne
Lavender flowers on top of a chocolate cake, and small lavender flowers in sorbets.
The Greeks like to eat their big meal in the middle of the day (very sensible by the way), and their lighter meal in the evening. They often make an omelet with squash flowers as their later meal.
The American Indians used the whole white clover plants in salads and made a medicinal tea of white clover blossoms for coughs and colds.

WARNING: Not all flowers are edible. Make sure the flowers you are about to eat are edible. Search on line. Also make sure you don't eat flowers from florists or off the side of the road. They should come from pesticide free gardens that are grown on good soil. Flowers have varying degrees of nutritional value depending on how and where they are grown: roses are high in Vit. C; lilies in Vit. A and C; and Nasturtiums in C and minerals.

Here are a few flower recipes:

A SALAD OF FLOWERS AND HERBS

Ingredients:

One head red leaf lettuce, cleaned and torn
1 cup mixed herbs (marjoram, thyme, oregano or herbs de Provence)
Picked over and cleaned 1 cup petals, day lilies, roses and nasturtium
Dressing:
1/2 cup pink grapefruit juice from grapefruit
1/4 teaspoon salt
5 turns freshly ground black pepper
Grated zest of one orange
1/2 cup grape seed oil

Directions:

Toss together in a large bowl the lettuce, herbs and flowers.

Combine all the dressing ingredients except the oil in a 12-ounce jar with a lid. Cover and shake. Allow to sit for about 15 minutes; then pour in the oil. Shake well again. Store chilled. Stream 1/4 cup dressing around the edge of the bowl and toss to coat.

DAY LILY FRITTERS

Ingredients:

1 cup unbleached white flour or Einkorn flour which has less gluten and is very light (good for delicate flowers)
1 Tbsp baking powder
1/2 tsp sea salt
1 cup ice cold soda water or apple cider
2 to 3 cups grapeseed oil for frying
1 to 2 pounds of fresh day lily buds

Directions:

In a small to medium-sized bowl, whisk the flour, baking powder, and salt together until fully mixed. Add 1 cup of cold soda water (be sure it's ice cold as this will help your batter crisp up nicely) and gently whisk, being careful not to over-mix. A few lumps in the batter are ok and preferable to an over-mixed batter as you don't want the gluten to develop.

In a small heavy skillet or saucepan, heat the grapeseed oil over medium heat. The oil should be just a little more than an inch deep and should reach a temperature of about 350 F to 375F. I rarely take a temperature reading, instead I simply drop a bit of batter into the oil as a test. If it starts to sizzle and bubble right away, the oil is ready. It's important to make sure the oil is hot enough because hot oil prevents your batter from absorbing too much oil as it fries.

Once your oil has reached temperature, grab your day lily buds by the stem and dip each one into the batter. It's ok for the green stem to stick out of the batter; it will fry up and be delicious to eat as well. I find working in small batches is best, no more than 5 fritters in the oil at a time to properly monitor them. Drop each battered bud into the oil carefully to avoid splashing, and allow it to fry for about 1 minute or until crisp and golden; then flip it on the other side using tongs and fry it for about another minute. Remove the fritter from the oil and place it on a sheet of paper towel to absorb any excess oil. Eat warm, with a sprinkle of sea salt or your favorite dipping sauce. Bon Appetit.

RAW DAY LILY APPETIZER

Ingredients:

3 cups leaves and soft tops of wood sorrel
1 cup pine nuts, soaked for 30 min.
½ tsp. Celtic sea salt
2 cloves garlic, peeled and finely minced
35-40 unopened day lily buds

Directions:

Rinse wood sorrel and place it together with nuts, salt and garlic in the food processor. Blend until the mix resembles a thick paste. If necessary, add a touch of water to achieve the desired paste consistency. Separate the petals of the lily buds a little, and place ½ tsp. of the pesto between or on top of the buds. Serve as an appetizer.

DAY LILY SALAD

Ingredients:

2 cups day lily buds (about 50 buds), sliced
1 cup torn lettuce
1/2 medium cucumber, sliced
1 medium tomato, diced
2 celery ribs, sliced
1/4 cup shredded red cabbage
3 radishes, sliced

Directions:

Mix and add salad dressing of your choice

RECIPE FOR PANSY CREPES

Ingredients:

3-4 free range organic eggs
6 Tbs. of organic grape seed oil (or split with raw melted butter)
2 Tbs organic sprouted spelt flour, Einkorn flour or a combination mixed with buckwheat flour
Alcohol free vanilla extract, 1/4 to 1/2 tsp.
Honey or stevia -- just a bit (optional)
1 cup of pansy flowers.
Butter for pan or oil
Crêpe pan is best but not necessary.

Directions:

Beat ingredients together

Melt 1Tbs butter in pan or more if needed

Heat until sizzling

Take a small ladle full of batter and put in center of pan and swirl the pan until it reaches around the pan. Drop a handful of pansies onto the cooking crêpe.

They should cook pretty quickly, then flip to the other side -- less than a minute.

Add your favorite topping -- berries, or syrups, jams or jellies

The first crêpe is a throw away. For some reason, they never come out well. But it tastes delicious so go for it.

Respectfully submitted by:

La Casa

Spa and Wellness Center

and

Jane G. Goldberg Ph.D.

*Licensed Psychologist

*Certified Psychoanalyst

*Stone Carrier Medicine Woman, Native American Traditional Organization

Jane speaks around the country about holistic health and the true origins of disease.

If you are interested in interviewing her for your podcast or radio show, or if you would like to book her to speak at an event, please get in touch:

Email

janegoldberg@janegoldbergphd.com

Phone

212-477-6039

MEET THE WORLD'S OLDEST YOGA TEACHER!

Tao Porchon-Lynch is 99 years old, still teaching yoga, and an absolute inspiration. Check out her story by looking at the latest installment of

Make It To 120!

You can see it by clicking HERE.

Click HERE to donate to La Casa Puerto Rico, in our rebuilding efforts.

Donations to
La Casa Spa & Wellness Puerto Rico are tax deductible.

La Casa Spa & Wellness Puerto Rico
is registered as a not-for-profit corporation.

(Corporación Doméstica Sin Fines de Lucro (not-for profit): registration number 400094)

Looking For a New, Fun Form of Exercise?

Now that summer's here, time to resume the best keep-fit exercise Jane invented last summer on her deck!

It's called:

"The Mating Dance Of The Adult, Male Whooping Crane, Performed In Hyper-Speed By A Female"!

(Don't worry... the exercise is shorter than the name!)

Check it out by clicking the image below!

Anthony Bourdain said that he had the perfect job, and if he wasn’t happy it was due to “a failure of imagination.” In the end, when the emotional pain is too great, there can be no imagination because imagination always involves the future, and there is only a looming dreadful pain-filled future for those whose thoughts and feelings have turned so dark.

Jane's latest book is out now through Free Association Books, and available through AMAZON!

Book Your Room at La Casa de Vida,
Puerto Rico Now!

Our stunning La Casa de Vida, in Rio Grande, Puerto Rico, is finally getting back on its feet again after the terrible storms of Irma and Maria.

Once again, the gorgeous cottage, as well as two other wonderful rooms in the main house, are available to rent, through Airbnb.

You can make a reservation HERE.

For a complete archive of all previous issues of Musings From 20th Street, simply click HERE!

To keep up with all the latest news about my books and writing projects, please “Like” my new page on Facebook, HERE.

La Casa Spa and Wellness Center was created out of the experience one woman had with her mother. Long before holistic medicine became widely known, Dr. Jane Goldberg spent the 1970s seeking alternative cancer therapies for her mother, who had been diagnosed with terminal bone cancer. Following sound principles of holistic health, Jane's mother was able to reverse her cancer condition entirely, moving from her wheelchair to joyfully playing tennis again. This experience inspired Jane to specialize in her psychoanalytic practice to work with cancer patients, and to fulfill the need for a holistic healing center in NYC. Jane and La Casa invite you to partake of the restorative and profoundly cleansing therapies that have brought La Casa world-wide recognition.

Legal Disclaimer

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Poison Ivy and Nut Butters

Flower Power!

Jane G. Goldberg, Ph.D.

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