Rebecca’s Books

New Gluten-Free, Dairy-Free Soups and Stews, by Rebecca Wood and Leda Scheintaub

Buy Now

The food reference includes the healing properties of foods; in continuous print since 1983.

Buy Now

A do it yourself Face Reading book.
info / buy

An allergen-free, healthy eating program.
info / buy

Identify and remedy problems caused by bacteria, fungi, intestinal parasites and viruses.
info /buy

Robust recipes for grains with vegetables, fish, poultry, meat & fruit.
info / buy


Eden Foods

How to Prevent or Resolve Autoimmune Disease

Apr 11

If you suffer from progressively worsening symptoms that baffle your doctor, or if you’re diagnosed with a chronic or strange-sounding disease, then odds are it’s autoimmune related. In autoimmunity, your immune system mistakenly attacks your healthy cells. Autoimmune disease (AD) refers to a varied group of illnesses that involve every system; they are chronic, debilitating and even life threatening.PICKING RADISHES

There are more than 140 types of AD that affect more than 50 million Americans, and 75 percent of them are women.[1] According to a survey by the Autoimmune Diseases Association, more than 45 percent of patients with autoimmune diseases have been labeled chronic complainers in the earliest stages of their illness. In addition, another AARDA survey found that it takes most autoimmune patients up to 4.6 years and nearly 5 doctors before receiving a proper autoimmune disease diagnosis.

Here’s the empowering news. As leaky gut, or increased intestinal permeability, described below, is a necessary precursor to AD, you can prevent or resolve an autoimmune condition by mending your gut. Sarah Ballantyne, PhD, in her must-read book The Paleo Approach: Reverse Autoimmune Disease and Heal Your Body, details how you can accomplish just this.PaleoApproach

But first, even if you say your digestion is good, please read on, because it’s possible to have leaky gut and not have gut symptoms. Yes, while your digestion and bowels may appear normal, leaky gut manifests in more than—I’m going to repeat the number—140 illnesses, including heart failure, colitis, Hashimoto’s disease, arthritis, multiple sclerosis, chronic fatigue, depression, skin problems, adrenal deficiency, mental illness, and chronic headaches.

On the Wikipedia list of ADs, note that while many conditions are majorly devastating (such as lupus, type 2 diabetes and Graves’ disease), some are quite commonplace (such as arthritis, dermatitis and gastritis).

Leaky gut happens when the normally tight junctions between the cells in the small intestinal wall loosen and allow undigested food particles and toxins to leak into the bloodstream. This breach triggers the immune system into an attack mode. Your best health prevention is to maintain tight (rather than loose) junctions.

So what causes the intestinal junctions to lose their tone? Genetics and environmental pollutants are contributing causes, as are the following factors that you can mitigate:

  • Eating gluten, dairy and other food allergens
  • Taking antibiotics, birth control pills, NSAIDs and some other meds
  • Eating a diet high in carbohydrates and processed foods, including industrial seed oils (such as canola, corn and safflower oil)
  • Drinking alcohol
  • Being under stress
  • Suffering from chronic infections

Plan C in my book Clean and Free details an elimination diet that removes the dietary causes of leaky gut. Or send your photo and diet log to receive a Facial and Dietary Report. In your report, I’ll provide you with an illustrated evaluation of your face revealing the condition of your digestive system, dietary recommendations specific to your condition and changes to look for in your face to discern how your new diet is reversing your autoimmune condition.

May you be well nourished,





Roasted Daikon Soup with Dandelion Greens

Mar 02

From The Whole Bowl: Gluten-free, Dairy-free Soups and Stewsby Rebecca Wood and Leda Scheintaub. Countryman Press, 2015.

While the dandelion greens found year round at the greengrocers work well in this soup, for a special springtime delicacy, I encourage you to forage dandelions so that you can also feast on their hearts and buds.


Early spring dandelions are sweeter than leaves from a plant that has blossomed and set seed. In the fall, the leaves are again less bitter than in midseason. Cultivated dandelion greens from the store are less bitter than the wild ones, but in both cases you’ll want to nibble on a leaf to ascertain its tang and gage how much to include in your dish. If the taste is too bitter for your liking, parboiling resolves this. By the way, dandelions are among the healthiest of greens.

Roasting so brings out the sweetness in daikon that daikon alone serves as good enough excuse to roast a chicken. But if there’s nothing else to fill the oven, conserve energy by baking the daikon in your toaster oven. And, if you wish, bake it a day in advance, as once the daikon is cooked and the greens are at hand, putting this soup together is a snap. Roasting mellows the daikon’s pungency so that, along with its increased sweetness, it nicely tames dandelion’s bitter note. The drizzle of hazelnut makes a fine finish.

So people can adjust the soup to their taste, serve with lemon as sour (in addition to the sweet, pungent, and salty tastes already contained in this soup) moderates the bitterness.

Serves 4

1 large daikon, about 12 inches
6 cups stock
1 teaspoon unrefined salt, or to taste
8 ounces (about 4 cups) dandelion greens, chopped
4 scallions, white and green parts, chopped
Freshly ground black pepper
Unrefined hazelnut oil or extra-virgin olive oil
4 lemon slices

Preheat the oven to 350°F.

Place the whole daikon on a baking sheet and roast for 1 hour, or until softened but still firm. Remove from the oven and cool. Peel and discard the skin, then dice the daikon.

Place the daikon in a large saucepan and add the stock and salt. Place over medium-high heat and bring to a boil. Add the dandelion greens, cover, reduce the heat, and simmer for 5 minutes. Add the scallions and season with pepper; taste and adjust the salt as needed.

Spoon into bowls, drizzle with oil, and serve each bowl with a slice of lemon.