The President Says:
‘Eat Your Peas’

So does Obama have a pea problem? Why the peas comment? Doesn’t he like peas? Michelle Obama has endorsed peas after all she grows snap peas in her vegetable garden.

Endorsement for Peas
Pea growers didn’t see any concerns with the President’s comments. They quickly took the President’s remark as an endorsement for peas. The group’s director of marketing, Pete Klaiber, said eating peas “will contribute to a balanced diet, if not a balanced budget.”

Dani loves sweet peas right from the garden.

Klaiber also said that peas would close nutritional loopholes – and that it couldn’t hurt to eat more lentils, too.

“We take President Obama’s comment on the need to ‘eat our peas’ as a reference to the first lady’s push to get all Americans to eat a more healthy diet as part of the Let’s Move campaign,” Pete Klaiber, the pea council’s director of marketing.

“We know that if tasty and nutritious meals featuring peas are served more frequently in the White House and in the cafeterias of both Houses of Congress, it will contribute to a balanced diet, if not a balanced budget.”

Klaiber added, “Eating more lentils couldn’t hurt, either.”

Goodness of Peas
President Obama is right about one thing: “It’s time to eat your peas!” Peas are members of the legume family. They grow in self-supporting bushes, making peas a natural backyard garden veggie. Green peas are loaded with antioxidants and anti-inflammatory nutrients.

Antioxidant vitamins provided by green peas include vitamin C and vitamin E. A good amount of the antioxidant mineral zinc is also found in this amazing food. Recent research has shown that green peas are a reliable source of omega-3 fat in the form of alpha-linolenic acid (ALA). In one cup of green peas, you can expect to find about 30 milligrams of ALA.

It’s time for your child to eat their peas! Click Here.

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One can of soda pop contains between 10 and 14 teaspoons of sugar.

Six teaspoons of sugar lowers the immune system 25 percent for 12 hours.

Fifteen teaspoons of sugar lowers the immune system 95 percent for 12 hours

Sugar causes the pancreas to malfunction, leading to hypoglycemia, diabetes and mood swings.

The Bad News
White bread is a simple sugar. White rice is a simple sugar. White sugar is a simple sugar. Soft drinks are simple sugars. Even fruit juices are simple sugars. Each of these spikes your blood sugar high and then drops it down low. This is very hard on the body, on the adrenal glands and the pancreas. What’s worse, is that these foods are usually a picky eater’s favorite.

The Good News
Sugar isn’t the only sweetener. Stevia comes from the sunflower family, native to subtropical and tropical regions. It is known as sweetleaf, sugarleaf or steiva. As a sweetener, stevia’s taste has a slower onset and longer duration than that of sugar. It has a negligible effect on blood sugar, which is a boon for those with diabetes. And stevia extracts can be 300 times the sweeter than sugar.

Stevia as a Sweetener
Stevia is just becoming well-known in the US, but has been widely used in Japan for over 20 years. Because the human body does not metabolize the sweet glycosides in stevia leaf (they pass right through the normal elimination channels) or any of its processed forms, the body obtains no calories from stevia. Processed forms of pure Stevia can be 70-400 times sweeter than sugar. Whether these products are called Stevia, Stevioside, Rebaudioside, Stevia Extract, or Stevia Concentrate, if they are in their pure unadulterated form they do not adversely affect blood glucose levels and may be used freely by both diabetics and hypoglycemics. For people with blood sugar, blood pressure or weight problems Stevia is the most desirable sweetener.

In all of its current forms, stevia has a taste unique to itself. Just as honey, maple syrup, and brown rice syrup, each have their unique sweet taste, so does stevia. Along with its sweetness there is also a slight licorice taste. Unlike artificial sweeteners, the sweet glycosides do not break down in heat, which makes Stevia an excellent sweetener for cooking and baking.

Stevia’s Safety
There has never been a complaint that Stevia, in any of its consumable forms, has caused any harmful side effects in the 1500 years of use in Paraguay and about 20 years in Japan. Scientists, who have studied stevia, state that it is safe for human consumption.

Following extensive research Dr. Daniel Mowrey reported: “More elaborate safety tests were performed by the Japanese during their evaluation of stevia as a possible sweetening agent. Few substances have ever yielded such consistently negative results in toxicity trials as have stevia. Almost every toxicity test imaginable has been performed on stevia extract [concentrate] or stevioside at one time or another. The results are always negative. No abnormalities in weight change, food intake, cell or membrane characteristics, enzyme and substrate utilization, or chromosome characteristics. No cancer, no birth defects, no acute and no chronic untoward effects. Nothing.”

Coming next: Cooking with Stevia

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The poisoned apple looked delicious, rosy red and shinny. It was crispy and tasty. There was a danger in the beautiful apple that sight, smell and taste could not detect. One tasty bite proved to be a death sleep for Snow White. Our children are like Snow White, eating tasty, poisonous fruit…every day.

An apple a day, may not necessarily keep the doctor away…unless it’s organic. Apples are on the top of the recent most-contaminated produce with pesticides list. A report published today by the Environmental Working Group (EWG), a public health advocacy group was the topic in a recent USA Today news report.

Even after the fruits were washed and peeled, apples were found to have a high amount of pesticide residue. This is not good news for moms who do their best to offer whole foods to their families. The report analyzed government data on 53 fruits and vegetables. They identified the produce having the most and least pesticides after washing and peeling. For produce found to be highest in pesticides, the group recommends buying organic.

Nicole is getting ready to take a big bite from this juicy organic apple.

Pesticides were measured in six different ways to calculate overall scores:
• Percentage of samples tested with detectable pesticides.
• Percentage of samples with two or more pesticides.
• Average number of pesticides found on a single sample.
• Average amount (level in parts per million) of all pesticides found.
• Maximum number of pesticides found on a single sample.
• Total number of pesticides found on the commodity.

The top dirty produce spot was previously held by celery. They think that more pesticides and fungicides are now being applied to apples after the harvest so the fruit can have a longer shelf life. Pesticides are toxic to the nervous system, can cause cancer, disrupt hormones and cause brain damage in children. Pregnant women are advised to avoid foods containing pesticides. Rankings reflect the amounts of chemicals present on food when it is eaten. Most samples were washed and peeled before testing. Washing with a “produce wash” is unlikely to help remove pesticides because they’re taken up by the entire plant and reside on more than just the skin, the report says.

The Dirty Dozen

1. Apples
2. Celery
3. Strawberries
4. Peaches
5. Spinach
6. Nectarines (imported)
7. Grapes (imported)
8. Sweet bell peppers
9. Potatoes
10. Blueberries
11. Lettuce
12. Kale/collard greens

There is a glimmer of good news. When you choose fruit and vegetables from the clean list, most people can lower the volume of pesticides they consume daily by 92 percent, the report says.

Fewer than 10 percent of pineapple, mango and avocado samples showed pesticides. For vegetables, asparagus, corn and onions had no detectable residue on 90 percent or more of samples. You’ll notice that all, but the last mushrooms, have an outer covering that is removed and thrown away before it’s eaten.

The Clean 15

1. Onions
2. Corn
3. Pineapples
4. Avocado
5. Asparagus
6. Sweet peas
7. Mangoes
8. Eggplant
9. Cantaloupe (domestic)
10. Kiwi
11. Cabbage
12. Watermelon
13. Sweet potatoes
14. Grapefruit
15. Mushrooms

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The recent European outbreak has made 2,400 people in 12 countries ill. Twenty-three people have died. So far the testing for the source has been inconclusive. Original concern was that bacteria may have been spread on tainted cucumbers shipped from Spain. Then it was thought that the bacteria may have come from bean sprouts grown in Germany. It’s still not known where the bacteria originated.

E. Coli From Animal Waste
Food-borne E. coli infections typically cause a bad case of diarrhea, although it’s potentially deadly disease. Almost all E. coli are associated with mammals. That is why undercooked ground beef can be a problem.

E. coli can also come from produce, which has been contaminated with fecal matter. Animal feces can spread E. coli in fields. This is thought to be the case in the spinach outbreak in California.

Most produce is waxed after harvest to withstand the long journey to market. Wax seals in pesticide residues and debris, which make them even more difficult to remove with just water. To reach the contaminants buried beneath the surface of your vegetables and fruits, you need a cleanser that also removes the wax.

Organic Produce
Food isn’t just grown locally it comes from all over the world, which posses a lot of challenges. Even “organic” food can come from places like China. Last June, I wrote “ USDA Organics…from China?” How in the world is it possible to track organic food from China? They use human waste as fertilizer and have their government officials overseeing their crops. Not much hope of really getting organic produce from China. You always want to check the “country of origin” before purchasing produce.

To earn the U.S. Department of Agriculture’s organic certification, the land must be free from prohibited substances such as synthetic fertilizers, pesticides, sewage sludge and other toxins as well as genetically modified organisms for at least three years.

The best solution to preventing food born illnesses is to prevent it at its source. That being said, there are some things you can do in your kitchen to minimize the possibility of a food borne illness.

You Can Minimize Food Borne Illness

• Wash your hands before and after preparing fresh produce.

• Wash all produce under running water. Even wash produce BEFORE you peel it.

• Don’t use the same cutting board for meat and produce.

• Cook meat thoroughly A major source of E. coli poisoning is undercooked ground beef. Don’t serve it medium rare or rare.

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Nuts* Have Terrific
Health Benefits

Nutty Over Nuts
It is recommended that children consume nuts regularly to ensure healthy growth. Nuts are full of antioxidants. Because they are normally grown inside a shell, these antioxidants are rather unique compared to antioxidants from fruits or vegetable, which are in direct contact with the environment.

Ben always takes nuts with him when he goes fishing.

Nuts strengthen the immune system and decrease the risk of any kind of virus or bacterial infection. Regular intake of nuts ensures the reduction of the free radicals. The internal system and organs will have less chance of pollution and less risk of diseases like cancer or tumors.

Nuts are an excellent source of iron and calcium and can play vital role in the development of human bones and teeth. Nuts are high in fiber, which helps with the digestion process and can counteract constipation.

Nuts though are good sources of fiber, vitamin E, folic acid, copper, magnesium and the amino acid arginine. Nuts are the best dietary source of manganese and contain plant sterols, and are a good source of boron.

Nuts are the best source of plant protein. They are rich in fiber, phytonutrients, plant sterols, and antioxidants. Nuts are high in polyunsaturated fast, that’s omega-3, which lowers LDL cholesterol.

Hungry?
Try these tasty nutty ideas:

Nuts make a great snack. Because they are caloric dense and a handful of nuts will quickly stop those hunger pains.

Sprinkle chopped nuts on salads and steamed veggies.

Add a tablespoon or two of almond butter to a chocolate smoothie.

Make a nut butter sandwich.

Add chopped nuts to muffins.

Add zest to your stir-fry by tossing almonds or cashes into a wok.

Mixed finely chopped almonds or pecans with equal amount of bread crumbs and coat chicken or fish.

Tasty salad duos: Add pine nuts and orange slices; pecans and cooked beets; hazelnuts and pears; and cashews and apples.

Garnish a bowl of granola, fruit salad or rice pudding with chopped nuts.

Spread nut butter on a celery stick.

Add sliced almonds to yogurt or your morning cereal.

*Obviously, it goes without saying that nuts should not be eaten by anyone with an allergy to them.

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What would you say if I told you, “You can eat healthy and still have your snacks”?

Yes, it’s true. It takes a little planning, a little testing and a little cooking. I love a tasty treat, but I like to know there’s something nourishing in it. Just about every junk food can be made at home with natural ingredients.

When you make your snacks from scratch you’ll get the taste treat you’re looking for and the quality of whole foods. The trick is to find yummy recipes which don’t take a lot of time. After all, we’re busy.

These Rice Crispy Squares are easy enough for Nicole to make…on her own! Click Here for the recipe.

There’s a lot of cookbooks available with recipes for snacks and desserts. Laura Trice does a nice job of explaining how to get that taste treat without the chemicals found in most junk foods in her cookbook Wholesome Junk Food. She offers recipes for many snacks including freezer pops, cereals and granolas, homemade juices, smoothies and shakes, yummy muffins, cakes, pies and cookies.

Three Steps to Healthy Snacking
1. Everyone has a favorite treat. What’s yours? Have you tried to make yourself? The first step is to find recipes that you love. The only way you’ll accomplish this is to test different recipes. If you don’t succeed with the taste test, try tweaking it or find another recipe for the same snack.

2. After the taste test, the next step is time. How long does it take to prepare it? Naturally, the second time you make a recipe, it will take less time. Some recipes you’ll eventually be able to throw together in your sleep.

3. The final step is the quality of ingredients you use. If you use inferior ingredients, you are no better off than eating the chemical-laden processed junk snacks purchased at the grocers. Most times you can improve a favorite recipe by exchanging inferior ingredients for healthful ones. Use whole-wheat flour, instead of bleached white. Use less sugar and use natural sugars. Never add artificial colors. Use the highest quality fats.

My daughter, Joy, tried a new recipe for Rice Crispy Squares. She highly recommended it, so I made it earlier this week with my grandchildren. It’s a simple recipe, requiring only mixing. C lick Here for the recipe. The kids loved that they could make it “by themselves.” More importantly, they loved eating it.

I have posted several of my favorite desserts in the recipe section of this site. I never use High Fructose Corn Syrup or white sugars. You’ll find there are other natural alternatives for sweet desserts. Click Here for more Sweet Treat recipes.

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Inexpensive food is a thing of the past. Food prices soared almost four percent last month alone! This is the biggest gain since November 1974. Most of that increase was due to a sharp rise in vegetable costs, which increased nearly 50 percent.

What’s Going On?
The price of corn doubled in the last six months. According to the US Department of Agriculture, US corn reserves will drop to a 15-year low by the end of 2011. That means meat and dairy products are also on the rise, because cows are fed corn.

The price of wheat has almost doubled since the middle of 2010. According to Forbes, the price of soybeans is up about 50 percent since last June.

Katelyn knows it’s hard to save pennies when food is more expensive.

The United Nations says the global price of food hit another new all-time high in the month of January. They are projecting the global price of food will increase by another 30 percent by the end of 2011.

Major Price Increases Still to Come
It’s no surprise that food producers will pass on their cost increases. General Mills said it plans to raise prices on one-fourth of its breakfast cereals. The USDA expects cereals and bakery items to increase 2 to 3 percent in 2011. Sara Lee in August said it was raising prices for its breads and deli meats. J.M. Smucker, Kraft Foods and Starbucks have all raised coffee prices.

Global Weather & Food Supply
Major weather catastrophes in various parts of the world is contributing to food inflation:
>Crop damage from the freezing weather in Florida this winter.
>This winter Brazil and Australia were hit by some of the worst flooding they ever saw. This has hampered their food production.
>Russia, one of the largest wheat producers in the world, is still feeling the effects of last summer’s scorching temperatures. Russia imported wheat this winter to sustain it’s cattle herds.
>China is dealing with the worst drought it has seen in 200 years. The drought which expected to last into the 2011 growing season. This will have a huge impact on several provinces that grow two-thirds of their wheat. The Chinese imports of corn may be about nine times larger than the US Department of Agriculture originally projected it to be in 2011.
>Japan is a top consumer of rice. The recent tsunami swept away homes and crops. How much of their rice production will be affected is still to be determined. Add to that catastrophe, possible radiation fallout and there is a giant unknown for crops in Japan.

It is expected the price of groceries will continue its upward climb. One estimate is there will be an additional 4 percent increase this year. If you don’t already have a well-stocked pantry, it’s not too late–you can still prepare:
Food Storage
Waste Less Save More
Save Grocery Dollars

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The typical American family wastes between 25 and 50 percent of the food they purchase. By one estimate, Americans waste more than 40 percent of the food we produce for consumption. This figure includes food tossed at restaurants and stores.

We are seeing food prices raise dramatically. Global food prices have increased for eight straight months. Wheat, corn, sugar, dairy, meat, and oils have experienced record highs.

Ally has another great money-saving tip:
Slice, then freeze leftover bell peppers (and onions) in baggies.
No need to defrost: add frozen to casseroles, stews and soups.

Add to that the pain at the pump (with the daily rising cost of oil) and we’re sure to see more increases at the grocers. An obvious way to extend your food budget is to make the food last longer and to wastes less. If you’re eating whole foods with lots of fresh produce, you’ll want to know how to make it last. Being a savvy shopper means getting the best price for food and then eating it BEFORE it spoils. You can prolong the life of fresh food, when it’s properly stored.

Chew On These Dozen Food Tips
1. Store veggies (produce without seeds) in the veggie bin and fruit (produce with seeds) in the fruit bin. When veggies and fruit are stored together, they spoil more quickly.

2. Line your refrigerator’s crisper drawers with paper towels; that will absorb excess moisture and keep your produce from rotting.

3. A bay leaf in a container of flour, pasta or rice will repel bugs.

4. Bananas spoil less quickly in a bunch — keep them together until you eat them.  Peel and freeze ripe bananas in individual baggies for a quick addition to a fruit smoothie.

5. To make cottage cheese or sour cream last longer, turn the container upside down — this creates a vacuum which inhibits the growth of bacteria.

6. Remove as much air as possible from bags of produce. Oxygen accelerates decay.

7. Snip off the bottom of the stems of parsley and cilantro. Fill a glass jar with water and place the stem ends of the herbs into the water. Cover loosely with a plastic baggie and store in the refrigerator.  Change the water every few days. The herbs can last up to 2 weeks.

8. Store fresh herbs (like basil and thyme) in the freezer. They’ll stay fresh for months and defrost instantly when you want to use them for cooking.

9. Make limp celery, carrots and radishes crisp again by placing them in a bowl of ice water.

10. Put a kernel of rice in your saltshaker to absorb condensation and keep salt from hardening.

11. Before storing mushrooms in the refrigerator, take them out of the plastic container and place them in a paper bag.

12. Store your butter in the freezer; it will keep fresh for up to six months.

For a Bakers’ Dozen:
Make it a habit to immediately label and freeze leftovers. (This is one I’ve gotten better at. Still, sometimes, I don’t get around to freezing leftovers right away, then I end up throwing them out.)

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According to a recent 2011 SUPERVALU^® Snack Down Survey, the list of popular Super Bowl snacks include dips and spreads, chicken wings and pizza. Chips and salty snacks such as peanuts, popcorn or pretzels are present at most gatherings. Of course there’s the ever-popular burgers, hot dogs and brats.

“It’s clear from the survey that fans are betting on finding convenient and affordable foods to serve at their playoff and Super Bowl parties,” said Julie Dexter Berg, SUPERVALU’s chief marketing officer. “We recognize that shoppers will be looking for some simple ideas to round out their game-day party menus.”

Jackson puts on his game face.

February 6, the 46^th Super Bowl will be played at the Cowboy Stadium in Texas. If you’re not at the game, then you will most likely be attending or giving a Super Bowl Party. This season, the amount fans plan to spend on foods and snacks is down compared to last year. Half of those hosting a party plan to spend $50 or less, versus $100 or less spent in 2010.

Local supermarkets continued to be the most common place fans plan to shop for Super Bowl party food and snacks (80 percent), followed by discount stores, mass merchants or warehouse clubs (42 percent); restaurants, caterers, gourmet food stores or delicatessens (9 percent); and convenience stores (5 percent). Click here to read detailed snacking traditions by market.

The majority of the survey respondents said they “never feel guilty” about what they eat while watching the games and the majority will choose snacks they don’t consider healthy. While I can’t help people who don’t care what they’re eating, there’s healthy yummy alternatives for those who do.

A Super Bowl Party or any fun gathering doesn’t necessarily need to be a junk food fest. You can still enjoy traditional fun foods without giving up nutrition. Try the following tasty foods which are sure to please even a picky eater.

Veggie Surprise
Tired of the traditional veggie tray with dip? Although this is a standard for healthy snacking, it can become boring. Try a variety of vegetables other than the traditional carrot and celery sticks. You’ll want to include edamame, cauliflower, cucumbers, bell peppers, radish, zucchini and pea pods. Make fruit kabobs, for a fancy twist on the popular fruit tray.

Nutty Favorites
Peanuts are a perennial munchy favorite; go for something a little different. Include sunflower seeds, cashews, pecans, and walnuts in your nutty snacks. Instead of pretzels, purchase Cajun Sesame Sticks from your whole foods store. Popcorn is an old standard and when you use organic popping corn and real butter, it’s a natural for a Super Bowl party.

Foods that Warm
(Click on the green highlighted words for recipes.)
Potato Bar
For something special, offer a baked potato bar. Preheat oven to 400 degrees. Prick potatoes all over with a fork and rub them with olive oil or coconut oil. Place potatoes on a rimmed baking sheet; bake until easily pierced with the tip of a paring knife, 50 to 60 minutes. Cut a deep cross in each potato; push ends together to open. Season with salt and pepper.

Let everyone choose their own toppings. Be creative with the selection: chopped scallions, chives, tomatoes, broccoli, and black olives. Add options of grated cheese, salsa, sauteed mushroom slices, butter, sour cream, avocado slices and chili.

Chili
Make chili in a slow or a pressure cooker. Add homemade muffins and you’re off to a Super Bowl success. Offer sour cream, scallions and grated cheese toppings for the chili.

Chicken Wings
Chicken Wings don’t have to be trans fat laden. Make Nonna’s Hot Chicken Wings yourself. Not only are these tastier, but actually good for you. Be sure to have lots of napkins. Can’t get away from the fact that Chicken Wings are messy!

Papa’s Pizza
With the cost of everything going up, even a pizza can be an expensive. The good news is that pizza is economical when you make it yourself! (I don’t add pepperoni or sausage, they’re loaded with nitrates.) When your child helps you make pizza, you are incorporating multi-sensory learning, a vital component of the Baby Bites steps.

7 Warm Winter Snacks
Warm up with these winter treats. Who says snacking has to be junky? Snacking is winter comfort when the food is warm and it can be good for you, too. Try the seven healthy warm treats: Hot Cocoa, Fruit Compote, Pumpkin Pudding, Cookies from the Oven, Mini Pizza, Brownies and Warm Applesauce.

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Fertility Diet
It didn’t surprise me in the least that cutting out processed foods is first on the list in a fertility diet. When you do, you will be cutting out trans fat, processed white flour and sugar.

According to Cindy Baiely, author of Fertile Kitchen Cookbook, you should “Ask yourself if this food is good for a baby” before eating it. Sound advice, if you ask me.

Natural Fertility Specialists
Did you know there are Naturopaths who specialize in effective natural fertility methods? I didn’t. Iva Keene, is a Naturopathic Physician and Fertility Specialist.

Even if you have been unsuccessful in getting pregnant and you’re considering IVF or other fertility treatments, there are practical things you can do to ensure a successful pregnancy.

Every baby is a blessing, like my granddaughter Katelyn.

Drugs and surgery aren’t the only options. It’s always wise to get to the root of any problem. Do you know what’s at the root of your problem? By providing the right environment, you’ll enhance the possibility of getting pregnant. Find out more at Natural Fertility Prescription.

Keep Hydrated
Do you keep hydrated with bottled water? The marketing for bottled water has been a huge success. We’ve come to believe that bottled water is purer than water from the tap. Although this isn’t true and most bottled water is someone else’s tap water.

Just as telephone booths are a thing of the past, people don’t use water fountains anymore. If you forgot to bring your water when out and about, plastic bottles of water are available everywhere. It’s so convenient. When you’re finished, just toss the bottle away.

BPA & Infertility
Most water bottles are made from hard plastic with BPA. In fact, hundreds of consumer products are made with BPA. It’s found in the protective lining of soda pop cans and most canned food.

Researchers have found BPA in the urine of nearly everyone tested in a 2004 U.S. analysis. So what’s the big deal? Isn’t that a way for the body to rid itself of toxins?

BPA is an endocrine disruptor that either mimics or blocks body hormones. The glands of the endocrine system and the hormones they release influence almost every cell, organ, and function of your body. It’s instrumental in regulating mood, growth and development, tissue function, metabolism, as well as sexual function and reproductive processes.

Evidence is showing these chemicals are leading to decreased sperm quality, early puberty, stimulation of mammary gland development, disrupted reproductive cycles and ovarian dysfunction and other problems such as cancer and heart disease.

In a recent study, researchers at the University of California, San Francisco, say the evidence links exposure to the chemical BPA lowers quality eggs retrieved for in vitro fertilization. The study, published online in Fertility and Sterility, found as blood levels of BPA in the women studied doubled, the percentage of eggs fertilized normally declined by 50 percent. This is troubling for women wanting to get pregnant.  Read the last part once again…”The percentage of eggs fertilized declined by 50 percent.”

While the news is disturbing, the fix is relatively easy: Eat whole foods and refrain from drinking water from plastic bottles and you’ll increase your likelihood of getting pregnant and having a healthy baby.

Genesis 49:25 contains a promise. This my prayer for you: “Even by the God of thy father, who shall help thee, And by the Almighty, who shall bless thee, With blessings of heaven above, Blessings of the deep that coucheth beneath, Blessings of the breasts, and of the womb.”

For more information on natural fertility go to: http://www.natural-fertility-prescription.com/ and http://fertilekitchen.blogspot.com/

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