Comments on: When Things Change

By: Cherry Rhubarb Jam with Ginger & Honey (No Refined Sugar) « Hitchhiking to Heaven

Sat, 11 May 2013 16:09:56 +0000

[...] — I’m still trying to use up my freezer-bound over-enthusiasm from last year. Because I’m off refined sugar, I wanted to see whether I could put all these things together in a honey-sweetened jam using [...]

By: Honeyed Apricot Blueberry Jam: No Added Sugar « Hitchhiking to Heaven

Honeyed Apricot Blueberry Jam: No Added Sugar « Hitchhiking to Heaven — Tue, 26 Mar 2013 02:39:40 +0000

[...] been eyeing my last pint of apricots since this no-refined-sugar thing started in January. When I caved and bought a clamshell of un-local organic blueberries — [...]

By: Citrus Aigre-Doux with Honey « Hitchhiking to Heaven

Citrus Aigre-Doux with Honey « Hitchhiking to Heaven — Sun, 17 Mar 2013 18:22:25 +0000

[...] an organic Merlot from Bonterra Vineyards for this recipe. Dry red or white wines are allowed on GAPS and the SCD! And I’ve always had an easier time with organic wines than conventional. Organic [...]

By: Shae

Shae — Sun, 17 Mar 2013 12:45:20 +0000

Cynthe: Thanks for adding to this conversation. I have Canning & Preserving Without Sugar and find it to be a very useful reference. You know, all of my health care practitioners have noticed dramatic increases in autoimmune disorders. I wouldn't be at all surprised if GMOs were playing a part in that, along with so many of the other ways we've been distorting and poisoning the world in which we live, breathe, eat. :-(

By: Rangpur Lime Preserves with Honey & Chile | local kitchen

Rangpur Lime Preserves with Honey & Chile | local kitchen — Sun, 17 Mar 2013 00:23:53 +0000

[...] right? She of the fabulous jamz and the pigeon love? If you do, you may have heard that Shae was recently diagnosed with some form of IBD, a blanket term that describes inflammation and/or irritation of the GI tract, typically of [...]

By: Cynthe Brush

Cynthe Brush — Tue, 12 Mar 2013 17:25:12 +0000

Like Sara, I’m behind reading blogs. Caught your comment about being off sugar on Facebook and was curious to know what was up? Sorry about the digestive upset / discomfort, glad you’re feeling better per your more recent posts.

Suspect the causative culprit for many folks are the GMO food additives that have been invading USA food manufacturing since the mid-1990′s. Most, if not all, white sugar is from GMO sugar beets, which is why I only use ORGANIC cane sugar or organic honey. Many food additives (citric acid, corn starch, dextrose, dextrin, fructose, lecithin, sorbitol, and more) are manufactured from GMO corn and soy crops, which are known to wreak havoc on animal and people’s digestive systems.

I’ve been a LabelGMOs volunteer, now educator, since AUG 2011. It’s changed the way I look at ‘food’ and restaurant dining. The November CA vote may have been narrowly lost (likely ‘fixed’), but the fight for safe, clean food is spreading across the USA as we begin to grasp how our health and environment are at stake.

Back to the ‘no sugar’ subject….you may want to consider the book: “Canning & Preserving Without Sugar” by Norma M.MacRae. You will have to be careful of the ingredient sources to avoid GMO products though.

By: Sara

Sara — Sun, 03 Mar 2013 01:04:50 +0000

I’m behind in blogs, and so sorry to hear about all you’re dealing with. I can see from more recent posts that you’re adapting with grace, but still it must seem so unfair. I hope by now (one month out) you are starting to see the rewards of this new diet and that it’s hopefully helping you. All the best!

By: What’s That in Your Pectin? « Hitchhiking to Heaven

What’s That in Your Pectin? « Hitchhiking to Heaven — Sat, 02 Mar 2013 23:55:48 +0000

[...] been on my mind because I’m contemplating the best ways to make jam without added sugar and my new diet says I can’t add pectin to them. I don’t often use added pectin, anyway, but I really [...]

By: Tamika

Tamika — Sun, 24 Feb 2013 14:26:37 +0000

Hi Shae,
I’ve been following along here for a couple of years (quietly) you are such an inspiration on so many levels! I’m sorry to hear about your health issues, but it’s what prompted me to chime in. I have made some of Roost Blog’s recipes, they are SCD based, though her blog has morphed well beyond a healing recipe blog, she began it to help heal her husbands Crohns,he is now medication free. I have celiac disease and all the intestinal/bowel issues related to prolonged diagnosis. I’m a gluten free pastry chef (and jammer) who now has to limit even more grains, sugar and (I just found out) nuts! I commiserate with you and feel the same challenge with food and the future of my farmer’s mkt and wholesale business.
It is tricky eating out in the food world, you are resourceful, so creative! and have a wonderful support group here on your blog!
Deep breaths.. and do take us along on your journey, you may be helping someone else who’s struggling.
(you’ll totally rock pressure canning! no worries, it’s safe).
Tamika

By: Shae

Shae — Fri, 22 Feb 2013 13:21:24 +0000

Kate! I may well have to take you up on your willingness to soothe, when I decide to plunge into those hotter waters!