Very interesting article about DMSA and it’s effectiveness in treating children with Autism.
Chelation Therapy Drug Found Safe And Beneficial For Children With Autism
Redskin Cheerleader Desiree Jennings recovers
November 6, 2009 By
I am totally amazed by Desiree Jennings, the Redskins Cheerleader, who got “dystonia, a rare neurological condition with no cure brought on by infections, brain trauma or, as is believed in her case, reaction to medication”. In this case the medication was the seasonal flu shot she received at her local Safeway grocery store. Desiree was plagued with tremors, seziures and stuttering, and could not walk forward more than a few steps without stumbling and falling.
Now, Desiree has been almost cured of this incurable disease. She started seeing Dr. Rashid Buttar of the Center for Advanced Medicine and Clinical Research. Dr. Buttar has detoxified her body and now Desiree can talk again, without having seziures.
Watch her here. And check up on her progress and her story here.
Symposium Raises Awareness Of Specialists And Pediatricians About GI Disorders In Autism And Identifies Critical Areas For Further Study
November 5, 2009 By
This is kind of a surprise to me, but a good surprise.
GFCF Shrimp Taco
October 30, 2009 By
Last night I wanted to try something different and decided to make shrimp tacos instead of our usual picata type shrimp. I decided to fry the shrimp and use corn tortillas and a spicy mayonnaise, hoping for the best. Well, they turned out delicious, at least to Larry and I. The boys weren’t so sure about them, but Matthew did eat all of his even if he was just trying to get strawberry sorbet as a dessert.
The Recipe:
enough shrimp for 3 shrimp per taco
flour blend (recipe below)
cumin
chili powder
salt
egg
lime juice
corn tortillas
mayonnaise
taco sauce
Tabasco sauce
Oil for frying
vegan cheese
GFCF “sour cream” if desired
cilanto (optional)
Clean and shell shrimp, including removing the tails.
In a shallow bowl mix eggs for an egg wash. In a separate bowl mix flour, cumin, chili powder and salt to taste. Dip shrimp in flour mixture, then into egg mixture and then back into flour mixture to get a nice even coating.
Heat oil in frying pan and fry shrimp in small batches until golden brown and cooked though, but not over cooked. Set aside to drain on a plate covered in paper towels or brown bags. Sprinkle with a small amount of lime juice – do not use much or they will get soggy.
Warm tortillas in microwave oven by placing them on a plate and covering with a damp towel and microwaving for 20 – 25 seconds.
Mix mayonnaise, additional cumin, additional chili powder, lime juice, taco sauce and Tabasco sauce to make a zesty mayonnaise. This is all to taste so add sparingly and taste often.
Lay tortillas flat, spread with a little mayonnaise mixture, add about 3 shrimp, vegan cheese, GFCF “sour cream” and cilantro. Fold tortilla and eat!
