My 100% remission from Rheumatoid arthritis, by guest blogger Gerhard Maroscher, Circleville, OH

In the summer of 2006 I suddenly came down with rheumatoid arthritis (RA).  The only warning I had that something was amiss prior to 2006 is that several years before, for a nine month period I had muscle pains and was diagnosed with fibromyalgia. I started anti-inflammatory drugs in 2006 and did my best to stay active from 2006 to 2012, but always had some pain.  At times the pain was debilitating. 

In July of 2012 I contacted a woman whose RA had gone into remission through a special diet.  She told me she had gone 100% dairy free and 100% gluten free, and within a short period of time she was pain free.  I believed her story, and I had nothing to lose and decided to follow her diet.

July 25 of 2012, which was one of my cycles with severe pain, I began a new diet.  I eliminated all dairy and gluten from my diet.  Regarding dairy, I even avoided anything where dairy was even a minor or even minuscule ingredient.  I stayed on my meds because I did not expect the diet change to have any impact.  Amazingly I was totally pain free in two weeks.  I then began to taper off my medicines over the next three months.  I continued to improve until about December.
 
I began to educate myself and read two books she had recommended.  From my reading I think the most likely reason I am in remission is the elimination of all dairy products, but I‘m not willing to risk adding back in the gluten. 

In December 2012 my joints were in better shape than one can expect at 69, but I felt there was room for improvement and I modified my diet again.  Of course I stayed dairy free and gluten free.  I then went on The China Study diet which is a whole plant food diet.  No processed foods and no animal protein.  The change was not dramatic, but my joints improved nevertheless.  I am now 71 and have zero joint issues and zero joint pain.  I have now been blessed for almost three years with 100% remission from RA.

My current diet is 95% in keeping with the China Study diet.  The whole plant food diet is modified a bit by me occasionally eating fish or meat, but never very much.  By the way the China Study diet does not see a problem with gluten in the diet. What it does recommend is whole plant foods and of course zero dairy.

The take way from all this?  Diet is more important than we realize.  One is never too old to make a good decision. 

For anyone considering a diet change test, based on my experience and my reading, if there is going to be a positive result, it will be seen within four weeks.  Such a diet change as mine will not help everyone, and certainly will not help many as dramatically as it helped me, but even it there is a little bit of improvement, that is a good thing. 
My qualifications for discussing the above?  I have absolutely no nutrition training and no medical training.  But I have the real life experience of a miracle healing.  
 
I recommend reading “The China Study” by T. Colin Campbell.    There are a number of opportunities at this website for more research. http://www.thechinastudy.com/the-china-study/about/

Dr. Pamela Popper wrote a book suggesting whole food plant based diet with very little fish and meat. http://wellnessforum.com/
 
Dr. McDougal also wrote several books.  McDougal recommends eating no animal products.  http://www.drmcdougall.com/health/education/health-science/featured-articles/articles/diet-only-hope-for-arthritis/

After reading the above I also recommend reading “The Inflammation Free Diet Plan” by Monica Reinagel and she also has a blog and is on Facebook. http://inflammationfactor.com/monica-reinagel-ms-ln-cns/

Helping Wisconsin stay competitive in the global market

Somebody needed to help--might as well be me. Yesterday I bought an 8 oz tub of Rondole spreadable cheddar with horseradish. My goodness that is yummy on Ritz crackers. Not everyone enjoys reading the genealogy of American companies--but I do. Even the companies the libs love to hate, like McDonald's or Wal-Mart started out small with a better idea and better product until they were hated by competitors and socialists.

But what about Rondole Cheese? Here's what I found out and have pieced together in a few minutes.

At around the turn of the 20th century, three cheese factories were established in Wisconsin's rural North Central region--the Hamburg Cheese Manufacturing Co., the Cornbelt Cheese Factory and the Riverside Cheese Factory. These were known for producing outstanding bulk cheeses.

As these factories were handed down through generations of family ownership, competition became increasingly fierce, but not from one another. Family-run cheese companies were under pressure from cooperatives and large processors that had taken cheese production to new levels. Modern manufacturing facilities, huge investments in research and development, and even larger investments in marketing and distribution were challenging the capabilities of many family-operated companies.

In 1969, in an effort to remain competitive, Hamburg, Cornbelt and Riverside merged to create Wisconsin River Valley Cheese Inc. The new concern constructed a manufacturing plant on 80 acres in central Wisconsin, where production would continue on the high-quality cheese products for which the three predecessor companies had become known. Production began in 1970, but just two years later, Wisconsin River Valley Cheese was purchased by Connecticut-based Anco International. In 1974, the company was renamed InoFoods and the Rondele brand was born.

In 1974, InoFoods introduced its first product, a soft spreadable gourmet cheese named Rondele. Soon after its introduction, Rondele began competing favorably against the European imports that had long dominated the spreadable category. Kraft acquired InoFoods in 1990 making enhancements to the production facility, but in 1996, its focus on gourmet cheeses changed and sold InoFoods to Vermont-based Waterbury Specialty Foods.

Waterbury's interests were then acquired by the independent Rondele Specialty Foods, which re-established the product line, refocused distribution and initiated manufacturing initiatives, while driving brand equity. Facilitator Capital Fund, a Wisconsin-based private equity fund, and a group of private investors acquired rondelé in 1998. In late 2004 Lactalis USA, a subsidiary of Groupe Lactalis, the world's 8th largest dairy manufacturer, which included President’s brand, acquired Rondole Specialty foods.

In August 2010 it was announced that Lactalis American Group, which operates manufacturing plants south of Merrill and in Belmont, Wisconsin, received $57,000 in Dairy Manufacturing Facility Investment credits for the $2.7 million expansion at both locations.

“Agriculture and dairy are the backbone of Wisconsin’s economy – contributing more than 10 percent of the jobs in Wisconsin and about $59 billion to our economy every year,” Governor Doyle said. “The Dairy Manufacturing Facility Investment Tax Credits we are announcing today are helping Lactalis stay competitive on the global market, so that it can continue to thrive and support jobs here in Wisconsin.”

Cottage cheese

No, I'm not going to write about women my age wearing shorts. I mean the edible kind. My daughter left a carton of cottage cheese here--no room in the cooler. So I opened it the other day; then my eye fell on the list of ingredients--looked like a high school chemistry lab experiment.

cultured non fat milk
nonfat milk
cream
salt
whey
food starch (corn)
guar gum
sorbic acid (to prevent mold)
citric acid
carrageehan
natural and artificial flavor
locust bean gum
tetrasodium pyrophosphate
monopotassium phosphate
enzymes

but it is
Gluten free!

When I was a child, a blob of cottage cheese with a piece of fruit was about the only salad that appeared on our table. And I'd watched my grandmother make it, although by that time I don't think they had a cow. When they did there was always a recipe around to use up the cream. It was when I met my mother-in-law that I learned what a tossed salad with lots of veggies, olives and tomatoes was all about. But I want to get more calcium in my diet, and dairy products are certainly a good source, so today I bought Daisy brand 2% (milk) cottage cheese.

cultured skim milk
cream
salt
Vitamin A palmate

Which brand would you want to put in your waiting tummy to strengthen your bones?