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Breastfeeding May Prevent Multiple Sclerosis Relapse

We know breastfeeding is good for babies, but did you know that it could help control multiple sclerosis, too? A new study found that half of the new mothers with MS in the study saw a decrease in relapses when breastfeeding.

We already knew that the odds of having an MS exacerbation were low during pregnancy, but this is the first study to assert that the protection lasts during the breasfeeding stage. The 3-6 months post-partum period have traditionally been a time of increased risk for MS activity, and the study confirmed that 87% of those who did not breastfeed did indeed have a relapse.

It makes me think about my own post-partum experiences. With my first one I never made very much milk and by the time he was 6 months old he preferred a bottle to the breast hands-down.

With the second one, I got smarter. Immediately after the birth I began taking Motherlove More Milk Plus Alcohol Free drops with fenugreek herb to increase my milk production, and within days I had so much that it was spraying out of my nipples at the sound of her cries. Unlike her brother, she insisted on nursing until 22 months, when I was so over it that I was desperate to wean. If she had her way, I’m sure she’d still be nursing at 4!

I always thought I was just “lucky” to have come through two births without any MS indications, but now I wonder if it was the breastfeeding that protected me. In the study, most of the women who chose not to breastfeed did so in order to re-start their injectable MS therapies sooner.

I did a lot of research into this when I was pregnant. What I found was that the MS therapy I was on at the time, Copaxone, dissolved into basic amino acids when it hit the bloodstream, so there was not any intact medication available to come through the breast milk to the baby. Additionally, the molecular weight of Copaxone as it was injected was too large to be excreted through breast milk.

With this knowledge in hand, I felt comfortable re-starting Copaxone treatments as soon as my milk came in, after the colostrum period, and continuing treatment while nursing, which I did. I do not think this would have been wise to do had I been on an interferon-based therapy such as Betaseron or Avonex, and I’m certain I, too, would have been counseled not to breast feed had that been the case.

So, now we see that breastfeeding is better protection for a new mother with MS than any of the chemical therapies. It makes total sense to me because the human body is a wonderous mechanism with the number one goal of survival and self-preservation.

Peanut Recall Widget

Looking for a way to know if a desired product is on the peanut recall list? Here’s a nifty widget from the  US Food and Drug Administration (FDA) that will help you determine if the peanut-containing food is safe to eat or not.

Too little, too late? It would have been nice if they had been doing their job in the first place and we could be certain that the food sold in this country was safe to eat before people had to get sick and die from filthy processing plants. Don’t you think?

Glorious One-Pot Lobster Tail Recipe

Our local grocery chain had a special for Valentine’s Day: 4-oz lobster tails for $4.99 each. I jumped on them and decided to toss them into a Glorious One-Pot Meal. It was so delicious, I decided to call the recipe Downeaster Lobster Tails, because it reminded me of the campus-wide lobsterbakes of my college days up in Maine. Mmmmm…. Good times and good food!

Downeaster Lobster Tails
Downeaster Lobster Tails

Shellfish like lobster, shrimp, and crab, turn out best in Glorious One-Pot Meals when they are raw and frozen going into the pot. This makes it easy to do what I’m best at: not thinking ahead to remember to thaw anything!

Even though this recipe is not in the new cookbook, my Twitter friends thought it sounded intriguing, so I’m sharing it here. Look for it to turn up in the next cookbook, whenever that may be!

Downeaster Lobster Tails  (serves 2)

3-6 cloves garlic, minced
10-12 fingerling potatoes, scrubbed and diced (I used a mix of purple, yellow, and white potatoes)
2 4-oz lobster tails
1/2 lemon
sea salt and pepper, to taste
12-15 Brussels sprouts, halved from pole to pole
2 carrots, scrubbed and sliced into coins
8 oz. frozen corn kernels
1 stalk celery
2 3″-sprigs fresh rosemary

1. Preheat oven to 450F.
2. Spray inside of cast iron Dutch oven and lid with olive oil.
3. Scatter garlic across the base, followed by the potatoes. Set the lobster tails on top and lightly season with salt and pepper. Squeeze some lemon over all.
4. Load up the rest of the pot with Brussels sprouts, carrots, and corn. Set the celery stick on top along with the rosemary. Cover and bake for about 43 minutes, or until 3 minutes after the aroma of a fully-cooked meal escapes the oven.

Note: Although I included a celery stalk in the pot for the amazing flavor it imparts, I personally am not a big fan of eating celery and removed it before serving and eating. However, if you like to eat celery, then by all means gobble it up! I just thought I should explain why the celery is not in the photo here.  🙂

Happy cooking!

Why Counting Calories is Not Everything When Dieting

Reader Question: I looked at the Nutritional information for Chicken piccata and the calories seem very high per serving.  It doesn’t seem too figure friendly to me.  – Barbara, Washington DC

Well, Barbara, I have to say that this is one reason why I fought to leave the nutritional information out of my new cookbook. You see, I believe in eating whole foods, NOT counting calories. When you eat real food, your body knows how to efficiently digest, absorb, and assimilate the nutrition available, and then eliminate anything extra.

I  believe healthy eating should be a lifestyle, not a “diet,” and I don’t know many people who can sustain a lifestyle over years and years that includes the arduous chores of counting calories, keeping a food journal, or tracking other arbitrary nutritional information. Where’s the pleasure in that?

Glorious One-Pot Meals Chicken Piccata recipe
Glorious One-Pot Meals Chicken Piccata recipe

I’ve found that a diet based on whole foods rather than processed foods allows the body to shed extra weight and find its natural equilibrium in a gentle, unconscious way. Of course, this is not the way you’re going to drop those 10 lbs before your reunion next month, but rather it’s a way of living and eating that builds overall health and vitality for the long run.

If you want to lower the calories in any Glorious One-Pot Meals recipe, including the Chicken Piccata, there is an easy solution: substitute water for the broth called for to hydrate the rice. The chicken broth is adding about half of the calories in the meal — along with some yummy flavor — but you’ll be just fine using plain water instead. Or, choose your broth wisely and look for organic brands that have less sodium and fewer preservatives. Everything else in that recipe is a whole food and will do good things for your body, regardless of your impression of the caloric count.  🙂

I believe food should be enjoyed and savored and appreciated, as well as being life-sustaining and healthy. People ask me all the time if I love cooking, since I wrote a cookbook. But the truth is that I love food and flavors and textures and eating delicious things with abandon; cooking, not so much. Glorious One-Pot Meals are such a great solution for me because everything in the recipes contributes to my goal of achieving robust health at a healthy weight.

BPA is Worse and More Prevalent Than We Thought

The case against BPAs in plastics is emerging as our worst nightmare.

A recent article by David Case in Fast Company magazine follows the BPA trail to determine how harmful it really is to humans, where you find it, and what is being done about it. His findings are terrifying to anyone unaware of how much in our environment and daily life is toxic to us. Even those among us who consider ourselves “aware” may be shocked at the levels at which we are exposed and the overall inescapability of this hazardous chemical.

According to Case, BPA is everywhere. “Some 7 billion pounds of it were produced in 2007. It’s in adhesives, dental fillings, and the linings of food and drink cans. It’s a building block for polycarbonate, a near-shatterproof plastic used in cell phones, computers, eyeglasses, drinking bottles, medical devices, and CDs and DVDs. It’s also in infant-formula cans and many clear plastic baby bottles. Studies have shown that it can leach into food and drink, especially when containers are heated or damaged. More than 90% of Americans have some in their bodies.”

Check out this illustration from the article that shows the alarming levels of BPAs in a 6-month old baby fed canned formula in a plastic bottle. Notice that even breast-fed babies get BPAs through breast milk from their mother’s exposure.

Case concludes:

“The government is unlikely to start controlling the use of BPA. The United States has a long tradition of keeping harmful substances — lead, DDT, tobacco, PCBs — on the market for decades after scientists find adverse effects.

“The EPA could theoretically step in, but that’s unlikely too. The agency “has no real program to regulate industrial chemicals, as a result of deep flaws in the 1976 Toxic Substances Control Act,” says Andy Igrejas, environmental-health campaign director for the Pew Charitable Trusts. Under the act, the EPA needs to show “substantial evidence” that a chemical is harmful, and must weigh the costs of restrictions against the economic benefits of keeping the chemical in commerce. That’s a byzantine chore and helps explain why the agency has managed to restrict only five chemicals in the law’s 33-year history. Under the 1996 Food Quality Protection Act, Congress ordered the agency to screen industrial chemicals to determine if they interfere with the endocrine system, a program that might have flagged BPA. Nine years after the 1999 deadline, the agency has yet to screen a single chemical.”

Are you scared yet?