Oct. 25, 2008 - Long awaited (NOT) update!

As often happens, life got overwhelming and I forgot all about this blog.  Oh well, now I am back and will update what has happened since I last posted.

At my next blood test (after I started sprouting wheat) most of my levels stayed about the same.  (Calcium came up some, magnesium dropped some, and iron stayed about the same.)  I figured that since I had only started sprouting wheat halfway through the time between tests, it was good enough to continue sprouting wheat.  My last blood test (Jan. 2008) has shown that my iron has come way up and the calcium and magnesim have stayed about the same.  I don't know how much of a difference sprouting wheat makes, but I am still doing it. 

Since I last posted, I have learned that two (of three) of my kids are very sensitive to MSG.  Since most preservatives (and other things like processed corn and milk) act like MSG in the body, cooking has become even more exciting around here.  We cook just about everything from scratch.  It is good for us, I know that, but sometimes I just wish that I could order pizza for dinner.