Allison Dey

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since Jun 04, 2023
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Recent posts by Allison Dey

S Windlass wrote:In homeopathy, we use these medicines to treat Acid Reflux:

Iris ver 200 + Lycopodium 200 twice a day until very much better.

If needed, one may add in Nat phos 3x before meals.



What kind of reflux? Low acid? High acid? GERD? LPR? Does it help increase sphincter pressure or prevent food and acid from rising back up? How does it work?
8 months ago
The causes of acid reflux are many so relief is often very specific to the cause.

One of the most common treatments is an antacid. However, GERD and LPR (laryngopharyngeal reflux) occurs about 50% of the time in people with NOT ENOUGH acid in their stomachs. Without the proper test for acid levels, antacids, while they may make you feel better, may also cause improper digestion and even further reduced acid in the stomach over time impairing normal digestion greatly.

GERD and LPR are not the same. Acid reflux has to be diagnosed correctly to be successfully treated as in LPR, acids move so far up the esophagus, it leaves pepsin behind which eats away at the esophageal walls as they have no specialized cell lining that can handle those acids. In this case, common treatments such as "alkalizing the stomach" by taking lemon juice or vinegar can actually cause irreparable harm to the esophagus as the acid may well alkalize the stomach, but it also activates the dormant pepsin in a part of the body that has no protection from a constant and increased presence of acid. Instead of alkalizing the stomach, alkalize the esophagus by 1) drinking small sips and gargling with a bit of bicarb in water and letting it trickle down the esophagus and 2) using Gaviscon with sodium alginate after meals (or making the homemade version as the US brand does not contain sodium alginate) to prevent acids from rising into the esophagus, can both be very helpful, 3) avoiding acid foods and drink.

Having an endoscopy to determine the scope of damage is helpful, but make sure to also have a manometry to measure the pressure of the esophageal sphincter and have a swallow test done that looks much lower at the juncture of the esophagus and the stomach to watch the peristalsis of the esophagus. Often GERD and LPR are accompanied by low pressure which allows the food to rise back into the esophagus more easily and/or little to no movement in the esophagus which leaves food inside the esophagus after swallowing as it is never pushed into the stomach causing damage and discomfort.

Sinus and allergies can cause GERD and LPR, so constant post-nasal drip irritating the esophagus and esophageal sphincter can be held by using an antihistamine and nasal spray decongestant, natural or pharmaceutical.

In the end, a diagnosis is only as good as knowing the cause of the diagnosis. Being told you have GERD is not enough. You have to know if it's GERD or LPR. You have to know the cause (sinus, smoking, types of foods, low sphincter pressure, etc.) if you want to make any success of treatments and actually stop the GERD or LPR from progressing rather than just being masked by temporary relief from antacids.
8 months ago
While I used to find it a lot of fun to imagine all the ways I’d need to learn and know to survive a major devastation, at 65, I am now inclined toward “oh, just take me out now and let me go in peace”. I am not inclined to fight off “hordes” of humans. Zombies maybe, if they’re the slow and stupid ones and not the running, climbing, clever ones.

But if I’m going to need radioactivity counters and worry that I might become my community’s next meal, then I’m out.

If everyone else was pretty much gone, isolation does not bother me in the slightest. I actually COULD be the last person on earth comfortably and sanely.

So barring a Mad Max world, fast zombies, and Soylent Green, I feel well prepared for the normal things such as major job loss and also larger things such as another Great Depression or war. I’m not a doomer in the sense that I feel inclined to prepare to the ‘nth degree for it because mostly I’m just too old to care about surviving absolute devastation, but I think I am a doomer in that I believe it is inevitable - in my life or soon thereafter.

No empire lasts forever. The world has seen massive political and religious structural changes since the beginning of man. It’s not “if” but when. And when is ALWAYS. Being comfortable now is no indication that we have evolved beyond that cycle of destruction and restructuring. It’s a given, IMHO.

Also, humans used to simply relocate when natural and cyclical changes in weather patterns occurred (ice age, massive droughts, volcanic activity), sometimes migrating en masse. Some we see coming because they happen incrementally over decades, and some happen in hours. But land ownership has pretty much killed off our natural lives and we can’t migrate to better hunting grounds so now we complain instead about earth's weather changes.

And that’s kind of how I have learned to prepare: what did folks do before? What did early man do? How was this done in medieval times? How did colonists in the New World survive once they left a community and settled in the wilds of Kentucky? How do you fish without a modern fishing pole? How do you trap, skin, and eat squirrel? How do you just live?

That doesn’t mean I don’t have food put by. I dehydrate everything, and mostly by the wood stove so it’s doable most of the year and the sun and air can do a good deal in summer (if it’s not too humid). I do think you have to know how to live without modern convenience because we might have to again.

I don’t garden. Hate it, I'm a natural plant-killer, and after 6 years of failure because we’re too wooded and shady, I started planting seeds and starts from fields around me: native foods abound in the yard now without any help from me and we already had nut and fruit trees.

We’re in a small town, in a house on the edge that was built room-by-room so it’s a maze of doors and windows. We would not be able to defend it all alone. But if we had to hunker down in it, we’d be fine. We eat simply and not a flour-based diet because I’m not a bread-y person and tubers and roots have more nutrition. Flour and white rice have almost ZERO nutrition and I would not try to survive on them. I don’t store them. I do store a lot of dried potatoes and other roots and tubers, cornmeal, and oats. But even the grains aren’t the slightest essential in the human diet. But I know it will extend greatly our capacity to feed ourselves longer-term and I do like them. So my food storage is aimed at the most nutrient dense foods, not necessarily the cheapest, easiest to buy and put away: potatoes and other roots and tubers, greens and some veg, mushrooms, fruit and tomatoes, nuts and seeds, eggs and meat, fats and salt. And tea and chocolate. If I can get a dairy animal, I would like that also.

I don’t need electricity. Our mudroom can be converted into a small animal shelter/coop for the chickens and small animals, if necessary. As long as I can get outside and collect food, I can eat it and not touch our stores. Not a huge amount of variety by modern standards, but guess what? A human can live just fine on nettles, dandelion, roots and tubers, and meat/eggs for a long time and probably be healthier than most people today and you feel full after eating much less food because you are actually being nourished with much less food. What I have stored in larger quantities is salt and fats. Those will be harder to produce.

I have made all my own medicines from plants for 45+ years. I bought or grew the exotic ones to battle things like smallpox or Marburgs and such to have on hand. I don’t think people know much about the heavy-hitters when they talk about herbalism in the homesteading and prepping community. Growing lemon balm and yarrow are great, but what are you going to do when you need pleurisy root or pitcher plant?

I’m just thinking that self-sufficiency may not be about being prepared with all systems intact as much as knowing how to live on the planet regardless: how to find food and prepare it, how to live without running water, electricity, communication tools, what plants help fight off the worst bacteria and viruses that can be released. Basically, how to live historically, the way humans have until the mass movement to cities the last couple of hundred years.

I never had a cell phone. I am not an instant person. My phone hardly ever rings and I’m not often anywhere near it to hear it when someone has tried to call me. I know how to make a good stew out of just about any root, green, and meat. I don’t need variety; my food is not entertainment. I am perfectly happy to daydream if there is absolutely nothing to do and watching nature is already an endlessly fascinating way to pass the time. I’ve stockpiled as much literature as food probably. A field, a pantry, and a library and I'm good to go.

I’m thinking Great Depression or war maybe.  And I grew up with people who lived through those and taught me how to live so I’m ready already because that’s how I live. Without plastic garbage bags and cling wrap and a dozen cleaning products and such. Never did those anyway.
8 months ago

paul wheaton wrote:



I just need to get through the next two months with some support.



I can completely understand wanting the support of your community. I wish you all the best in the world to help your body rid itself of the cancer.

I will say this: I find it a little off-putting the get this email this morning:
"This is Paul the sicko.

Yup. Cancer.  I am using food-as-medicine and it is working.  And I need some help getting to the finish line."

And then find out the only way to join together and help you to the finish line is through a monetized program. Seems like a bit of bait and switch to me - a request for help and then a notice that the only way to offer that help is to pay for helping.

I absolutely love what I read on permies but monetizing community just has its limits with my patience.

Don't get me wrong - I'm not angry or upset and not trying to start a fight. I'm too old for that. Hahaha! I'm just saying, it's a bit much for an older person to go online to good sites and then feel a bit sucker-punched at the end. It's just tiring. I'm not angry; I'm tired of it.

r ranson wrote:There is also the cider press for those who want to talk about cancer in general, especially toxins and some of the treatments that are less welcomed by allopathic medicine.

https://permies.com/t/31128/tnk/category-Cider-Press



Thank you. I went over and saw a bunch of posts about needing apples and pie and I don't understand any of it so I'll just stay where I am for now. Tech things and social media completely confuse me. When people can't just talk amongst themselves and make sense, the whole species has gone to heck in a handbasket. LOL

Christopher Weeks wrote:

paul wheaton wrote:if you want to visit with me about this stuff, you will need to go through a paywall.

https://permies.com/cancer


Just letting readers know...I've removed posts that fit into the kind of subject Paul wants behind the paywall. If you see your post is missing, that's likely the deal.



Thank you for explaining. I had to Google "paywall". Unfortunately, we're at $1000 a month income and $1200 outgo at present, a husband at home with chronic fatigue (no disability and no government money) and me working as much as I can, so I'll have to pass on paying for more. Luckily, he grew up in poverty and I grew up a hippie raised by Depression-era people, so we both know how to make do and be fine without money being the center of our lives.
We all have cancer cells in our bodies all the time. We also have 380 trillion (yes trillion) viruses in our bodies at any given time.

We are pretty much meabag hosts for parasites and microbes with souls/self-reflective consciousness.

In any case - GOOD FOR YOU! I am very interested in how things go for you, Paul. I had decided as a young person, if I ever was given a diagnosis, if they couldn't cut it out, that was it, I was never going to do chemo or radiation.

I'd like to know more. I don't understand the tech of a "private forum". Where is it? Can anyone go and sit in and learn?
Our Dames Rocket is already producing flower buds. Nice cooked up as broccolini. The garlic mustard is already flowering, but still nice added to a chicken and potato bake.
9 months ago

Tamarlane Ivey wrote:I learned to can by buying a pressure canner and going for it.  I am more of a "rebel" canner kind of gal.  One of these posts says they say not to can flour or dairy.  I've found the dairy to be untrue.  I can both butter and ghee to improve the lifespan of butter.  Yes, I have a good size freezer that is currently holding about 20 or 30 pounds of butter.  I have 1/2 pint jars at room temp canned in '21 and still tasty.  I learned this from Homestead Heart on YouTube.  There is LOTS of helpful information there, just use your brain and comfort level in deciding what to do.  
As you point out there are commercialy canned pasta, pumpkin puree, stews... These are all available to us in the stores, yet TPTB says it's a huge no-no for us.  Explore and use your common sense.



I have found it completely unnecessary to can ghee. It seals itself as it cools in the jars. I just keep it in a dark pantry with the rest of my longer-term storage including the many vacuum-sealed half gallon jars of home dehydrated food. Ghee lasts a very long time and doesn't really need to be canned. We're using some from early last year and it's fine. No rancidity. No mold. Perfect ghee. Maybe if I was going to keep it for years, but then, I don't keep long-term food more than 2-3 years before using it and replacing it anyway.

10 months ago
I won't argue about pressure canning vs. other methods of canning regarding botulism, and yes, there has to be a certain heat and time applied to botulinum bacteria and spores to ensure they don't grow. But people have been preserving food and home canning for centuries (a couple of centuries on canning) and I'm just putting out there that the current annual cases of botulism are rarely food-borne. Most are related to drug needle use and infant ingestion of honey.

It IS safer to pressure can. IF there was any botulinum bacteria present. And it's not all that likely in the first place. Not a guarantee but considering how much home non-pressure canned low acid food was prepared over the last hundred years on the planet that didn't kill people, well, it's something to be considered if you want to consider it. Just sayin'. I don't want to open a can of wormy botulism here.....LOL
10 months ago