Mosquitoes

Like everyone, I have noticed many times that some people seem to get bitten by mosquitoes more often then others. I recently learned that this may be more than just chance or random body composition, but a result of what we eat.

While it's true that female mosquitoes need blood for proper reproduction, but a recent study by the US Department of Agriculture shows that mosquitoes need sugar even more [1]. So, it follows that mosquitoes seek out victims with higher levels of sugar in their blood, which comes from higher levels of sugar in their diets.

Anecdotally, this could explain my in-laws' situation. They've commented several times how he always gets bit, and she doesn't. Well, he likes to eat a decent quantity of sweets, whereas she tries to minimize sweets and carbs in her diet. Sally Fallon tells of how, since cutting out sugar, she can be outside without any chemical repellents and never be bothered [2].

So, if you're tired of spraying toxic mosquito repellent on your skin and breathing the fumes, try cutting back on sugar instead.

[1] http://www.insidescience.org/content/mosquitoes-need-sugar-not-blood-survive/1206

[2] Nourishing Traditions, http://www.westonaprice.org/thumbs-up-reviews/nourishing-traditions

Soaked Whole-Grain Pancakes (or Waffles)

I recently wrote about why I grind my own flour and my soaking experiment. Here's an easy and flexible recipe for soaked, whole grain pancakes. It is very forgiving and can be make with a mix of grains, but I would suggest using about 2/3rd gluten-based grain such as wheat or spelt. I like to use part quinoa, amaranth, or oat flour, all of which can be made using a grain mill. 

Note that this makes a lot of pancakes - I counted thirty. It does take a while to cook them all, but for my husband and I this makes enough for the two of us to eat for four or five days. I like to cook a large batch on the weekend, put them in the fridge, and toast a few for breakfast every morning. However, you can easily reduce the quantities if you don't want to make so many at one time.

You can also add your choice of fruit such as blueberries, sliced peaches (or pears or apples), or mashed bananas. But they're also tasty topped with lots of butter and some maple syrup or jam. 

Another note on making pancakes: keep the temperature low. You want it just hot enough that the battler sizzles when you put it in the pan, but too hot and the pancakes will burn before they cook through. These pancakes especially need to cook slowly; don't flip until you see a handful of bubbles on top.

Ingredients

3 cups (375g) freshly milled flour*
3 cups buttermilk
1 Tbsp flaxseeds, freshly ground (optional)
1 t vanilla
1 tsp salt
1 1/2 tsp baking soda
1/3 cup butter for pancakes, 1/2 cup for waffles, melted (or coconut oil)
4 eggs
butter for frying
optional: fruit such as blueberries, peach slices, grated apples, or mashed banana

*Can be a mix of flours. I usually stick with at least 2/3rds glutinous grains like wheat or spelt. Quinoa and oat flour are nice to lighten the flavor; amaranth gives a strong but interesting flavor. I have never tried this recipe gluten-free.

Directions

Mix flour, flax seeds, and buttermilk. Let sit 12-24 hours at room temperature.

Whisk eggs together and then mix in remaining ingredients. Add to flour mixture and stir until just mixed. Add in optional fruit and stir.

Heat a heavy skillet over medium-low heat. Add about 1/2 Tbsp butter per batch to the pan, then use a 1/4 measuring cup to spoon batter into the pan. Cook until a handful of bubbles appear, then flip and let cook on the other side.

Serve with plenty of butter and your choice of maple syrup, jam, honey, and/or lightly sweetened whipped cream.