Recently I heard that a family member in her early 50s was being seen by a doctor for DVT and that she was hoping that there was a more natural way of dealing with it than the medications her doctor was prescribing. When I had digested this scrap of family ''information,'' I thought about my own lax position (denial, really) and how it would make sense for me to make some changes in my life while I still have some shreds of health and potential fitness. And, of course, I have inherited my mother's compulsive pop reading habit (in my case, the Internet mostly). So, I decided to research and write an article that would incorporate some preventative and alternative health principles into my life that might make DVT somewhat less likely to catch up with me than is likely the case now. I would also like to see our family member above and others benefit from these principles if they decide that they want to. Deep vein thrombosis (DVT) is a critical health concern that af
This gluten-free chocolate cake recipe is an adaptation* of a recipe that also claims to be low allergenic. It does not contain the common allergens: eggs, dairy, wheat, peanuts, or tree nuts-- other allergens that are known about could be substituted. An example isthe soymilk. Oat or hemp seed milk are possible substitutes that could be used. For people sensitive to xanthan gum, psyllium husk powder might be a good substitute. This is written for making 1 9" round or square cake. If there is a desire for a larger sheet cake or a layer cake, just multiply each quantity of ingredient by 3 for a 3 layer cake or by 2 for an 18" sheet pan Preheat the oven to 350 degreesF/177•C. I used a round 9" silicone pan that requires no preparation. For prep otherwise, grease pan and sprinkle on some flour or line pan bottom and sides with parchment paper INGREDIENTS 1 1/2 cups All-Purpose GF flour 1 cup sugar 3 tablespoons plain cocoa or cacao 1 teaspoon baking soda 2 teaspoons