Childhood Asthma, Medicinal Mushrooms, and Handling Autoimmune Disease - Goodness Me!

Childhood Asthma, Medicinal Mushrooms, and Handling Autoimmune Diseases

00:00 - Introduction

00:00 – 9:30: Topic One: Can Food be a Foreign Invader?

Does the body treat fast food like a bacterial invasion? It turns out that it’s not just a lack of nutrition that makes junk food so unhealthy – it’s also the reactions it creates in the body, reactions we might not be able to feel! Janet and Emily discuss the scary potential of processed food ‘mimickers’, how our systems respond to them, and what these responses are doing to our bodies.


9:30 – 15:27: Topic Two: The Causes of Childhood Asthma Could Be in the Gut

Soaring rates of asthma and allergic diseases have lead some B.C. doctors to an interesting crime scene: dirty diapers! You might be surprised to find out that childhood asthma, allergies, and eczema could come down to an infant’s microbe exposure and gut health. Janet and Emily break down the new findings from the University of British Columbia and offer some practical advice for raising healthy children.


15:27 – 20:12: Topic Three: The Health Benefits of Medicinal Mushrooms

Mushroom coffee and hot chocolate are incredibly popular these days, and people are claiming many health benefits from them. But are these claims genuine? Janet and Emily examine medicinal mushrooms, look at the surprising benefits they could bring, and explain how getting more of them in your diet is easy!

If this has piqued your interest, Emily loves Two Hills Organics “Happy Stomach” fermented black tea steeped with the medicinal mushroom reishi!



Second Segment:

21:47 – 27:48: Question 1: “Is fasting good for your health?”

Fasting has been historically used out of necessity, seasonal supply, or for spiritual purposes, but concerns about depriving the body of nutrients have made it unpopular. Today, we know more about fasting as a dietary practice, and when done safely, it can be beneficial! Janet and Emily tell you when you should fast and how to do it carefully and effectively.

  • Having a great relationship with food is the key to healthy fasting. Lifewatchers classes are a great way learn the power food has to harm and heal, and they can guide you into making the right choices for your diet. You should love your food before you decide to intermittently fast!

27:48 – 34:33: Question 2: “What are the effects of a poor diet on autoimmune disease?”

Dealing with autoimmune diseases is a challenge, but we now have many resources that let us fight back. If you’re looking for a book written by someone with an autoimmune disorder, Sandy Pomeroy’s Grain Free Goodness is full of delicious recipes, making the consumption of a wide variety of anti-inflammatory foods easy! For more in-depth discussions about lowering inflammation with food, Janet and Emily recommend Meals that Heal Inflammationby Julie Daniluk or Delicious Detoxby Carol Morley.

34:33: Recipe: Lemon and Herb Roast Chicken          

This tasty chicken with a delicious herbal rub is one of the best-tasting chicken recipes ever – so moist and flavourful, especially if you use a naturally-raised fresh chicken. And it requires almost none of your time. When I make this, I look forward to a second or third meal of leftovers, as well as to a pot of great-tasting bone broth that I will make later in the week. As well, it makes enough herbal rub for another chicken or two – a time-saver for sure (double it if you want!).

Lots of goodness here!

Serves 6 – 8


  • 1 whole chicken, about 3 pounds
  • 1 organic fresh lemon (half juiced, half cut into wedges)

Herbal rub:


  1. Rinse the chicken and pat dry.
  2. Cut half the lemon into wedges and place inside the cavity of the chicken. Juice the other half and set aside..
  3. Combine the spices for the herbal rub in a small bowl, and rub 1 Tbsp or more of the mixture generously over the outside of the chicken. Store the remaining herbal mixture for future use. (This makes enough for 2 or 3 chickens.)
  4. Place the chicken in a small roasting pan, add the lemon juice, cover, and place in an oven preheated to 350°F.
  5. Roast for 1 hour 15 minutes, until the juices run clear and the legs move freely. When done, it should be moderately browned. Remove from heat and let stand a few minutes before carving.


Nutrition Tip:

Buy the best chicken you can find, and then make the most of every bit of it: roast chicken for dinner, leftovers sliced cold onto a salad, scrappy bits added to a stir-fry or soup, and bones for the stockpot. Use the bones to make a nutritious, mineral-rich chicken bone broth which can then become the base for soups, meat sauces, and mineral-enriched meals for your family.

Hey! Did you know?

It’s okay to eat the skin of your naturally-raised chicken. But if you don’t, add it to the stock pot along with the ends of your celery, stems of your parsley, skins of your onions. Don’t waste a thing!

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