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Pasture-Based
Farming
Why you should eat grass-fed
beef:
Check out the Eat Wild website on the benefits of eating pasture-based animals – for health, the environment, and the animals, and where you can find it.
http://www.eatwild.com/
What
does pasture finished mean?, and more info on sources.
Why Grass-fed
Meat? Grass-Fed Beef In A Nutshell
http://texasgrassfedbeef.com/grass_fed_beef_in_a_nutshell.htm
The Six Dangers of Common
Beef, and How to Avoid Them
http://www.mercola.com/2003/dec/20/beef_dangers.htm
by Dr. Joseph Mercola with Rachael Droege
Power
Steer by MICHAEL POLLAN / NY Times 31 Mar, 2002
http://www.mindfully.org/Food/Power-Steer-Pollan31mar02.htm
To learn how the meat industry really works, the author bought himself a
calf, then watched him become a fat-marbled monster.
What are healthy fats?
These are fats that come from pasture-raised animals, and minimally
processed vegetable oils that do not have excessive omega-6 fatty acids, such as
extra virgin olive oil, and virgin coconut oil . For cooking, your highly saturated
animal fats, such as butter and beef tallow, lard, and coconut oil are best because they are the most stable.
Avoid excessive heat - gentle heat will often suffice. It is
best never to heat your unsaturated vegetable oils - use them for salad
dressings and similar purposes that don't require heating. Further
Info
Coconut Oil information at Website of Regaining Health Naturally
Sources of coconut and virgin coconut oil (sometimes called coconut butter because it is solid below 76oF) and coconut cream/spread (See recipe):
*Coconut
Oil Supreme:
http://www.coconutoil-online.com/
Coconut Oil Supreme™ is produced in Indonesia.
*Tropical
Traditions:
http://www.coconut-info.com/index.html From
the Philippines. Lots of additional info. Products at http://www.tropicaltraditions.com/
*LiveCoconutOil.com:
www.livecoconutoil.com
Since Live Coconut Oil is imported from Sri Lanka, proceeds from
the sale of Live Coconut Oil will help support the tsunami
recovery efforts there.
*Nature's Blessing Inc: www.naturesblessings.com.ph
Certified Organic coconut oil
*Dr. Mercola's coconut info and virgin coconut oil source, Fresh Shores http://www.mercola.com/products/coconut_oil.htm
Info on coconut cream and sources
Sources of coconut flour & oil:
Phoenix
Earth Food Co-op in Toledo
*Wilderness
Family Naturals:
http://www.wildernessfamilynaturals.com/
From Philippines.
*Tropical Traditions source & recipes
*Mexicoorganico from
nearby Mexico - organic coconut oil & flour www.coconutoilorganics.com
*The Grain & Salt Society http://www.celticseasalt.com/ (do a search on coconut flour)
On
using raw coconut:
http://www.mercola.com/2003/jan/18/raw_coconuts.htm
More on benefits of coconut oil
BUTTER
Some sources of butter from grass fed cows if you can't find it locally.
On the benefits of butter, when grass-fed
WHY
BUTTER IS BETTER (http://www.besthealth.com.au/butterbetter.htm)
STEPHEN BYRNES, PhD
This excellent summary is found also
at Dr. Mercola's Website http://mercola.com/2001/mar/31/butter.htm
Butter
is a Healthy Food, and Why
Butter is Better
By Sally Fallon and Mary Enig, Ph.D.
Know Your Fats:
http://www.westonaprice.org/knowyourfats/index.html
Why butter from pastured cows is
better
http://www.eatwild.com/nutrition.html
Fascinating
historical story of butter:
http://webexhibits.org/butter/index.html
Butter is a valuable source of
CLA:
http://www.mercola.com/beef/cla.htm
Butter has been caught up in The Cholesterol Myths! Most of the info you find with a Google search is biased and full of errors, no doubt because the info is put there or planted by the corporations who stand to benefit from perpetuating the myths - makers of margarines, vegetable oils, and cholesterol lowering drugs - very profitable industries protecting their profits. The Cholesterol Myths Website is a far better source of info, as Dr. Ravnskov has reviewed all the research and found it flawed and unduly influenced by commercial interests. And there is a growing list of professionals who agree with him - See THINCS, The International Network of Cholesterol Skeptics - www.thincs.org
The
Untold Story of Milk - Green
Pastures, Contented Cows and Raw Dairy Foods
by Ron Schmid, N.D.
The
Milk Book - The Milk Of Human Kindness Is Not Pasteurized
by William Campbell Douglass II, MD
On the benefits of Celtic Sea Salt:
"The minerals that are present in sea salt, when
ecologically extracted with manual dexterity and respect for life's laws, are
the 84 elements that are originally in the sea. None of these elements are
removed from natural Celtic sea salt. Once redissolved in water or in the
moisture of food as it cooks, this recreated "ocean" bears an amazing
likeness to human blood and body fluids."
This quote is from Health
Freedom Resources (click on book excerpt). There is much
info at CureZone.com.
The
Grain and Salt Society has additional
useful info, as does Celtic
Attic and this
dowsers site. These companies sell Celtic Sea Salt. The ceramic salt
grinder is useful. Beware of other "sea salts." Good unrefined sea
salt is moist and gray and somewhat expensive.
Other sources of unrefined sea salt:
Tropical Salt Corp -
http://www.tropicalsalt.com/
Redmond Real Salt - http://www.realsalt.com/
Himalayan Crystal Salt - http://www.mercola.com/forms/salt.htm
On the campaign for Real (Raw) Milk, possible sources, and
The
Health Benefits Of Raw Milk From Grass-Fed Animals
By Ron Schmid, ND
"I long to see the day when all Americans have the right to purchase
locally produced raw milk, meat, fowl and other farm products directly from the
farmers who produce them. I hope to see the day when the current yoke of
prohibitions and bureaucratic red tape will be thrown off, and we once again
will be free to produce and consume truly healthy foods. The men and women who
founded this country did not intend for commercial interests to control the food
supply and thus our health. These are rights of the people, and they are rights
that have been stripped away. We need to work together to regain them."
Kefir - What's it all about?
Kefir is type of cultured milk with an interesting history. It is a more complex
culture than yogurt, and more convenient to make because it cultures at room
temperature. But to make it you need to obtain kefir grains from someone who
makes kefir. The "grains" look a bit like cottage cheese curds, and
they multiply, so kefir owners are usually happy to share.
For quick info on using your kefir grains (a printable text file)
For more than you
ever wanted to know about kefir and lots of uses for kefir check out this Web
site:
http://users.chariot.net.au/~dna/kefirpage.html
and http://w3.trib.com/~kombu/FAQ/index.shtml
How
to Make Your own Yogurt, Kefir and Chevre
Tap the benefits of delicious fermented
milk products.
By Lynn Keiley (Directions for making raw milk
yogurt)
Water Kefir
http://users.chariot.net.au/~dna/Makekefir.html#Kefir-d-acqua
More about WaterKefir
http://www.weim.net/homeovet/Docs/water%20kefir.pdf
Live Kefir Grain Source (or ask Kris)
Another Source: http://www.rejoiceinlife.com/kefir/kefirlist.php
or http://www.fermentedtreasures.com/
If you're making lots of kefir, you might want to try making cheese
Or here's another source of cheese info: http://biology.clc.uc.edu/fankhauser/Cheese/CHEESE.HTML
and http://www.seleneriverpress.com/journal/articles.php?issue=2&volume=2&cid=90
and www.amazinggrazefarm.com/cheese.html
Using Sour Milk http://www.westonaprice.org/foodfeatures/maximize_rawmilk.html
Some Useful Seasonings:
Savory Herb Pepper
Mix equal amounts of the following herbs and spices for a
wonderful flavor that gets used daily in Kris's kitchen.
|
Black Pepper |
Fines Herbes, an useful French herb
combination
Mix equal amounts of the following herbs:
Thyme
Oregano
Sage
Rosemary
Marjoram
Basil
Herbal
Reference Sites:
Herb
& Supplement Encyclopedia from FloraHealth.com, the Web site of
supplements designed by Udo
Erasmus. There is much good info on Udo's site about essential fats,
enzymes, fiber and probiotics, but limited mention of the benefits of healthy
saturated fats or the value of properly raised meat.
And, of course everything is designed to encourage use of his line of
supplements. The Herb Encyclopedia seems to have useful information.
Another good herb site - www.regaininghealthnaturally.com
Stevia - This herb from Paraguay has been used as a sweetener and flavor enhancer for centuries. For more info click here. Clear Stevia is a clear extract used as a sweetener and available in health food stores. I like SteviaClear™ Liquid Stevia from SweetLeaf at www.wisdomherbs.com.
Crispy Nuts
Nuts require proper preparation by soaking to inactivate substances that make them hard to digest. Place 4 cups raw nuts in a bowl, add 1 tablespoon of sea salt, and cover with water. Leave at room temperature for 6-8 hours (6 hours only for cashews, which are not truly raw - See Nourishing Traditions, page 515, for details). Drain the water. Place nuts on a cookie sheet or dehydrator tray and dry on low heat in the oven or dehydrator. Now you have "Crispy Nuts". I find I prefer the nuts if they are not over-dried so they become hard. I also keep all my crispy nuts in the refrigerator, as they are quite perishable. Omega-3 essential fats in nuts (ignore the advice on saturated fat and cholesterol)
More on nuts & sources
of raw nuts:
Wilderness Family Naturals
Living Nuts - www.livingnutz.com/
Gold Mine Natural Foods - www.goldminenaturalfood.com/
Vegetables - why should we be concerned about our produce? Organic fruits and vegetables are more expensive. Are they worth the investment. They are clearly less likely to be contaminated with pesticides, but what about their food value? Journey to Forever is a fascinating Web site. Their page on "Why Organic?" covers the topic very well, and presents several research projects that have shown the nutritional advantages of skillfully grown organic vegetables. We now have organic certification under federal rules, but skill and dedication to doing the very best job of raising food is required, and we would do well to keep a close eye on things as big commercial interests eye the money to be made in organic food! The brix meter mentioned in this article is an interesting tool. I have a brix meter, and have been disappointed in the brix readings on the organic vegetables I buy, and even what I produce in the garden, thanks to soil that is too high in magnesium and too alkaline - but I'm working to correct that.
Fruits and vegetables that are especially
important to buy organic:
http://www.deliciousorganics.com/Controversies/toptobuyorg.htm
Wild Rice
What
is parching?
Recipes
Sources:
*Wilderness Family Naturals:
http://www.wildernessfamilynaturals.com/
Equipment sources
www.urbanhomemaker.com The Urban Homemaker is a family run business dedicated to teaching and promoting “old fashioned skills for contemporary people”. [WAPF friendly] We offer back-to-basics products for physical and spiritual family health.
Swissmar's V-Slicer Plus is a very useful slicer, shredder, julienne-maker that I use often. Place over a large bowl and slice away. Just watch your fingers. It's very sharp!
Konnyaku and shirataki - the corm of the konnyaku or konjac plant,
contains glucomannan, and indigestible carbohydrate
http://www.justhungry.com/2007/01/konnyaku_and_shirataki_ojftmhy.html
Gluten Free
Chebe Bread - made from manioc flour
http://www.chebe.com/ & http://www.food4celiacs.com/ShopOnline/CBE/index.html