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Mercury Needs Wisdom
Warning Signs
I couldn't figure out what was wrong with me. I felt off, kind of loopy in the head and couldn't think straight, and not myself. I was tired and wanting to rest a lot and didn't want to exercise. This was not like me, and it scared me. Then I got a cold. I rarely, if ever, get sick and it broke me. My daughter Maci called me and I couldn't stop crying. I said to her, "This is how people feel when they're sick and it feels like the world is coming to an end. I'm not used to this anymore and I have to find out why I'm feeling so bad." Then I got really scared and said, "What if there is something really wrong with me and I don't know it?" She interrupted my crying and said sternly, "MOM! Don't listen to anything this version of you is saying. This is not who you are, this is a scared, sick person and that's not you. You'll figure it out. It'll be okay. You're just scared and not used to feeling bad. DON'T LISTEN TO HER! She's not the real you! "
Mercury poisoning
She was right. I was making up all kinds of scenarios in my head of what could be wrong. I asked for wisdom, and a few days later I received it. I was going to sleep one night and a thought popped into my head. "I had all my mercury fillings removed a week ago and this is when all this started. Could I be feeling the side effects of mercury poisoning?" Apparently, after you have your fillings removed, it stirs up the mercury that is sealed in your mouth and the vapors can affect you for a month before it starts to subside. Could this be the cause of all these symptoms? Did I lower my immune system? Was my body struggling and did it need my help to detoxify from all of this? Well, now I had a plan and I was on it big time. I would help my body detoxify, and I was good at this. It needed me to help it. So I upped all my cultured foods and prebiotics (which included fresh green juices), included lots of cultured vegetables, extra doses of kefir, and a bunch of kombucha. I quickly felt ten times better, and in a few days I was back to feeling like myself again.
Did I get mercury poisoning
I don't really know, but my body was in trouble and needed me to be wise and I needed it to heal me. Together we found a way to bring it back. But it could not have been accomplished without the help of my cultured foods and prebiotics. Wisdom comes in many forms and fashions. It can even come in my cultured foods. They have billions of living microbe organisms. These organisms don't die when I eat them - they become a part of me and live in me. Some people get squeamish about this, but if you only knew how many organisms you are made of - 100 trillion, in case you've forgotten.
Did you know that cultured vegetables can remove pesticides and chemicals in vegetables? Did you know there are more probiotics in a few spoonfuls of cultured vegetables than in a whole bottle of probiotic pills? Dr. Mercola, an alternative medicine proponent and osteopathic physician, had his fermented vegetables tested. He found that in a four- to six-ounce serving there were 10 trillion beneficial bacteria, or about 100 times the amount of bacteria in a bottle of high potency probiotics. Now that's something to pay attention to. So the next time you get sick, find some wisdom to help your body, or try some of my Wisdom Kraut or other cultured foods. They will do the work, heal you, detoxify you, and you will receive the benefits, which is how it was always meant to be.
Check out a great way to eat your kefir and veggies! Acorn Squash makes Wisdom Kraut.
Acorn Squash with Wisdom Kraut
Ingredients
- 1 acorn squash
- 1/2 cup Rice - cooked
- 1/2 cup Wisdom Kraut
- 2 tablespoons Kefir Cheese - or feta
Every ingredient with a link was selected by me to make it easier for you. I may receive a small affiliate commission if you buy something through my links. Thank you! ❤️
Instructions
- Preheat oven to 425 degrees. Grease a baking sheet.
- Halve squash crosswise. Scoop out and discard seeds. Slice a small piece off bottom of each squash half - just enough to level.
- Set squash halves, scooped sides down, on prepared sheet. Bake until golden, 20 to 25 minutes.
- Allow to cool for 10 minutes.
- Mix 1/2 cup of cooked rice that is warm but not HOT with 1/2 cup of Wisdom Kraut.
- Use an ice cream scoop to place inside of your now warm acorn squash.
- Top with feta or kefir cheese!
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