Matthew eats gummies with almost every meal.
To keep his werewolf tendencies at bay.
I used to call him loup garou. French for werewolf.
But I can't anymore.
Because one of the symptoms that has responded most dramatically to his 12+ months on the Autoimmune Protocol has been the werewolf tendencies of his finger & toenails.
One of the creepier aspects of psoriasis is that is can effect the nails, causing severe overgrowth & deformation, crumbling nailbeds & exposed nerve endings.
Psoriasis is an autoimmune condition that causes overproduction of cells. Skin cells, usually, resulting in patches of overgrowing skin on the body.
In the case of Nail Psoriasis, finger & toe nail cells proliferate, creating nails that thicken or begin to ripple & buckle like tectonic plates.
The places where the overgrowing nails dig into the nail bed can be excruciatingly painful. And because of the disregulated cell production in surrounding skin and nails, nerve endings can get exposed between the nail & skin at the top of the nail, or on the nail bed where overgrowing nails pit or crumble.
Of all the painful symptoms I have watched Matthew endure over the years, crumbling nailbeds get the top prize. It's the kind of pain that makes a person curl up in a corner like a hurt animal & want to die.
So it's not insignificant that his fingernails now look almost like a normal persons and hardly give him any trouble at all. His toenails still have a slight loup garou tendency, but they've improved substantially, too.
We credit the gummies. The AIP & the gummies.
This is the everyday gummy recipe we use at our house. Three ingredients. Two, if you only use one kind of berry.
This recipe works best with frozen raspberries, because when they defrost they joyfully give up their juice, which is then used to bloom the gelatin.
- 2 (rounded) cups frozen raspberries
- 2 (rounded) cups frozen strawberries
- 3 tablespoons grass-fed gelatin
Measure the berries frozen, as the raspberries, particularly, deflate when they defrost.
Defrost the berries on the counter or in the fridge. When fully defrosted, put them in a colander or a seive over a mixing bowl & squish the juice out with a wooden spoon.
Now you have a bowl of Berry juice & some squished Berries. Put the Berries in a saucepan on low heat and stir.
Meanwhile, add the Gelatin to the cool or room temperature Berry juice and stir well.
When the Berries are hot & bubbling, put them in a food processor & whirl until smooth. Pour the hot whirled Berry mixture over the prepared Gelatin and stir until thoroughly combined.
Spoon into 2 silicon candy molds or pour into a baking sheet lined with parchment paper.
If using molds, place them in the freezer for 2 hours until hard (it helps to slide them onto the back of a cookie sheet first to ensure they stay flat). Pop each gummy out of it's mold.
If using a baking sheet lined with parchment, place it in the fridge all day or overnight, then peel the parchment paper off & cut into bite-sized pieces.
Store in a glass container in the refrigerator.
More ways to eat gelatin~!
- Apple Cinnamon Gummy Candies from Phoenix Helix
- Juice Jello from Phoenix Helix
- Apple Ginger Gummies from Sweet Potatoes & Social Change
- Turkish Delight from the Paleo Partridge
- Sour Watermelon Gummies from Meatified
- Mixed Fruit Jello from the Bacon Mum
- Coconut Blueberry Gummies by Enjoying this Journey
- Mint Grapefruit Gummies by Enjoying this Journey
- Sweet N' Sour Hibiscus Ginger Gummies by A Squirrel in the Kitchen
- Pontefract Cakes by petra8paleo
- Raspberry Rosehip Gummies by petra8paleo
- Lemon Tart by Kate Jay from Healing Family Eats
- Raspberry Coconut Panna Cotta by Healing Family Eats
- AIP Pumpkin Porridge by Healing Family Eats