Help For Reoccuring Ear Infections

As I mentioned in my previous post,  my second daughter had a terrible time as an infant and toddler with ear infections.  At that time, I knew nothing of alternative medicine or holistic healing so I did what the vast majority of mothers do- I took her to the pediatrician.  He, then did what most doctors do and prescribed an antibiotic.

This cycle began and continued to several years.  When there seemed to be no end to the infections, tubes in the ears started to be mentioned.  I was not excited about this because I had heard where it was just another cycle of treatments and surgeries that did not really fix anything.

Along came Dr. Tina Ingram.  She and I were friends at church and as all young mothers do we discussed what was going on in our children’s lives.  She knew of our struggle with ear infections and asked me to let her have a try at helping Savannah.  My infant daughter, Sierra, also had an ear infection at the same time so, Dr. Tina treated her as well.  Both girls had vertebrate in their necks that were out of line, pinching the Eustachian tubes preventing the ears from draining off excess fluid.

Notice the tube leads from the inner ear to the throat, this allows for drainage
Notice the tube leads from the inner ear to the throat, this allows for drainage

Sierra, the 3 month old, was a simple adjustment, she just celebrated her 15th birthday and has never had another ear infection.  Savannah was a bit more complicated.  As it turns out, she had a vertebrate wedged up under her scull.  Not only did she have ear infections but she was really clumsy.  She tripped a lot and lost her balance.  We would get tickled at her and then we parents felt like heels when we learned that her clumsiness was due to her legs being uneven because her vertebrate as under her skull- poor baby.  In case you are wondering, as I was, just how did the vertebrate get there?  Dr. Tina suspects it occurred while she was passing through the birth canal.  The bones are very soft at that time and as you might imagine, birthing involves a great deal of pressure.  When my fourth baby arrived, we made a bee line to Dr. Tina just to be certain that everything was inline.

After a series of visits, Dr. Tina had Savannah all straightened out.  Come to find out, Savannah is our most gifted athlete and rarely loses her balance.  The ear infections did reoccur for a time.  The heavy use of antibiotics had suppressed her immune system so it took time for her body to learn how to protect and heal itself again.  We began to use garlic oil as an antibiotic.  Given time, the infections ceased and tubes were not needed.  Her ears are still the weak link in her system, if she gets sick(which is rare) this is where it will show up- but with the right natural treatments she heals up.

As it turns out, we were not alone in the neck being the source of the ear infections- this is an excellent article:

Ear Infections (Ottis Media)

According to the American Academy of Pediatrics, over five million children suffer from chronic ear infections, resulting in 30 million visits to doctors’ offices and over 10 million prescriptions of antibiotics each year. 50% of the antibiotics prescribed for preschoolers are for ear infections. Symptoms of ear infections may include mild discomfort, irritability, fever or severe pain. Almost half of all children will have at least one middle ear infection before they’re a year old, and two-thirds of them will have had at least one such infection by age three. Frequent ear infections are the second leading cause for surgery in children under two – right behind circumcision.

If you have little ones in your life, seek advice from a pediatric certified chiropractor in your area.  I believed that chiropractors were just for car accidents and bad backs- boy was I wrong.

Could You Use A Little More Thyme?

This is one from the archives, but I love this herb and thought it worth repeating!
Thyme
Lovely plant and wonderful scent
Kitchen Dictionary: thyme
Pronounced: TIME
This is one of those little plants that laughs in the face of a Texas summer and remains undaunted by a few freezes.  The creeping variety has been spreading between the rock stepping stones in my herb garden for months.  I have to harvest it or it will cover the stones.  It is fabulous!  With dark green foliage that is so petit it belies its strong flavor, it is a perfect choice for edging the bed or filling in between the stones.
For me, it was surprising to see that Thyme is classified as a Southern European and Mediterranean ingredient.  I thought it was totally southern cooking.  When you think of decidedly southern dishes such as Chicken n’ Dumplins, Turkey & Dressing, Roast Chicken, Meatloaf, and so on, Thyme is a key player in creating the warm comforting tones of these dishes.  If I am boiling chicken for almost anything, I have Thyme in the pot, too.  Nothing beats the flavor of a lightly battered filet of Tilapia with Thyme mixed in the flour and cornmeal, I don’t care who you are- that is good right there!
Being that Thyme is a perennial, it is easiest to start with a seedling in the garden.  Soggy places are no good for Thyme as it likes will drained soil.  Lots of sun is a must, but a little afternoon shade in a Texan summer is greatly appreciated.  This is an extremely easy plant to grow. 
Top of Form
Bottom of Form
With Thyme being available in the garden year round, there is no reason not use fresh Thyme in all your cooking.  Just snip off what you need and chop it finely or tie the sprigs together with kitchen twine and remove before serving.  Thyme is a well-mannered herb and is not given to being over-powering in a dish.  To a roasted chicken, I will sprinkle about 2 teaspoons over the skin or add about 2 tablespoons to a pot of soup.  Your personal tastes really are the determining factor in how much to use.  Experience is the best teacher, so give it a try.
Thyme is perfect for filling gaps in a rock pathway
However; some days it may not be very convenient to get to the garden, so I like to keep dried herbs in the pantry. To dry Thyme, cut as much as you want from the plant- but never taking more than two thirds of the mother plant- and using a rubber band, secure the stems and hang in a dry place with good air circulation.  I have a little “clothes line” strung above my refrigerator where I clip bunches of herbs for drying.  Once dry, which will take about 2 weeks, remove the leaves from the stems and place the leaves in a air-tight container and store out of the sunlight.  Dried herbs keep for about 6 months and any extra you may have makes great gift ideas.
A “mini- clothesline” works great for drying small amounts of herbs
Matches well with: beef, carrots, chicken, figs, fish, goat cheese, lamb, lentils, onions, peas, pork, potatoes, soups, tomatoes, venison 
So, get planting!  Everyone needs a little more “thyme” in their day!

Could You Use A Little More "Thyme"?

Thyme
Lovely plant and wonderful scent
Kitchen Dictionary: thyme
Pronounced: TIME
This is one of those little plants that laughs in the face of a Texas summer and remains undaunted by a few freezes.  The creeping variety has been spreading between the rock stepping stones in my herb garden for months.  I have to harvest it or it will cover the stones.  It is fabulous!  With dark green foliage that is so petit it belies its strong flavor, it is a perfect choice for edging the bed or filling in between the stones.
For me, it was surprising to see that Thyme is classified as a Southern European and Mediterranean ingredient.  I thought it was totally southern cooking.  When you think of decidedly southern dishes such as Chicken n’ Dumplins, Turkey & Dressing, Roast Chicken, Meatloaf, and so on, Thyme is a key player in creating the warm comforting tones of these dishes.  If I am boiling chicken for almost anything, I have Thyme in the pot, too.  Nothing beats the flavor of a lightly battered filet of Tilapia with Thyme mixed in the flour and cornmeal, I don’t care who you are- that is good right there!
Being that Thyme is a perennial, it is easiest to start with a seedling in the garden.  Soggy places are no good for Thyme as it likes will drained soil.  Lots of sun is a must, but a little afternoon shade in a Texan summer is greatly appreciated.  This is an extremely easy plant to grow. 
Top of Form
Bottom of Form
With Thyme being available in the garden year round, there is no reason not use fresh Thyme in all your cooking.  Just snip off what you need and chop it finely or tie the sprigs together with kitchen twine and remove before serving.  Thyme is a well-mannered herb and is not given to being over-powering in a dish.  To a roasted chicken, I will sprinkle about 2 teaspoons over the skin or add about 2 tablespoons to a pot of soup.  Your personal tastes really are the determining factor in how much to use.  Experience is the best teacher, so give it a try.
Thyme is perfect for filling gaps in a rock pathway
However; some days it may not be very convenient to get to the garden, so I like to keep dried herbs in the pantry. To dry Thyme, cut as much as you want from the plant- but never taking more than two thirds of the mother plant- and using a rubber band, secure the stems and hang in a dry place with good air circulation.  I have a little “clothes line” strung above my refrigerator where I clip bunches of herbs for drying.  Once dry, which will take about 2 weeks, remove the leaves from the stems and place the leaves in a air-tight container and store out of the sunlight.  Dried herbs keep for about 6 months and any extra you may have makes great gift ideas.
A “mini- clothesline” works great for drying small amounts of herbs
Matches well with: beef, carrots, chicken, figs, fish, goat cheese, lamb, lentils, onions, peas, pork, potatoes, soups, tomatoes, venison 
So, get planting!  Everyone needs a little more “thyme” in their day!