Cholesterol is an obsolete medical myth that needs to bite the dust! There’s a new study that’s found that low levels of cholesterol can actually reduce the beneficial muscle gain from exercising. Medical researchers at Texas A&M University looked at 55 healthy men and women in their 60s. Lead researcher Steven Reichman, a professor of health there, admitted, “Needless to say, these findings caught us totally off guard”.
Before Michael Pollan’s book, In Defense of Food, was published, I read an article of his in the New York Times Magazine. It was brilliant, and, from it, I started quoting that sentence about grandmother — don’t eat anything your grandmother wouldn’t recognize as food. Keep in mind that some folks are young enough that they may need to remember how their great-grandmothers ate.
Some of you may be purchasing your raw milk directly from the farm. Here are some tips about how to transport and store your farm-fresh raw milk.
Chill raw milk within an hour of milking
Raw milk is approximately 99-102 degrees Fahrenheit (F) as it comes from the cow, and needs to be chilled to 40°F as fast as possible, preferably within an hour of milking since bacteria count doubles every 20 minutes at body temperature. Chilling the milk fast ensures a longer shelf life — and it just tastes better (will have less “off flavors”) if it is chilled quickly and stays cool. (If milk does not stay cool, it will sour and separate.)
Although not many people know it, pasteurizing milk destroys essential nutrients in the milk. How?
Pasteurizing milk destroys beneficial bacteria along with the bad ones and destroys enzymes essential for nutrient absorption. Pasteurizing milk destroys all its phosphatase; this is essential for the absorption of calcium, and calcium works with Vitamin D, not only available through sunshine but is an essential nutrient in raw cream. Nature packaged a superb design for human sustenance in milk as it comes from the cow with all original essential nutrients — so long as it is not pasteurized. Heating any raw food destroys the active enzymes, so lipase (an enzyme unique to milk and needed to complete digestion of fats) is blasted along with many other essential nutrients that pasteurization destroys.
If there could be a master key to safe raw milk, I think it would be contented cows. Remember Elsie, the Borden cow? Their slogan used to be “Milk from Contented Cows”, when safe milk first became synonymous with pasteurization. Today’s dairy cows have strayed way out of Elsie’s pasture. These cows may not produce raw milk that is safe because Elsie’s descendants spend their brief lives entirely indoors, living on field corn and soybeans to the degradation of their milk and the degeneration of the nation’s health.
As we’ve had our collection of Cutco knives and implements for almost two years, I thought it was time to post a Cutco cutlery review.
History: almost two years ago, our friend Deanna Scortino made an appointment with us to view her Cutco cutlery, which we assumed was a collection of high-end knives. I’ll admit that I had zero interest and zero intention of buying knives, so I easily agreed. Maybe one, but that was all. <grin>
Deanna showed up with a large collection of knives, scissors, cooking utensils, other implements and brochures, and began her demonstration. Sure, she’s a goodsalesperson, but suffice it to say that it wasn’t long before I could see the obvious superiority of the knives
Here is yet more excellent information about dietary fats and oils that will help in determining what’s best for your body and your growing child’s body. I’m taking this data from the Nourishing Traditions cookbook by Sally Fallon with Mary G. Enig, Ph.D.
For definitions of the various fats (saturated, monounsaturated and polyunsaturated) and their effects upon your body, see my article, Saturated Fats versus partially hydrogenated vegetable oils and trans fats.
Is butter good for you? Now, at least for me, that’s become a good question to ask. But, in order to answer that question, we have to have something to compare butter with. Let’s compare butter versus margarine.
Again, I studied from the Nourishing Traditions cookbook by Sally Fallon with Mary G. Enig, Ph.D.
What is butter?
One churns (stirs or agitates) milk or cream long enough and you come up with butter. Butter comes from cows’ milk usually, and machines are used to churn the milk or cream until it turns to butter. Assuming the butter is organic, that’s it. No further “ingredients” to make it last longer on the shelf. Or some ingredient used for coloring to make it look yellow.
Are we playing a game of chance with the oils we consume? And if so, which oils?
I’ve been studying about fats in a cookbook called Nourishing Traditions by Sally Fallon with Mary G. Enig, Ph.D. There are different kinds of fats, and the book discusses whether or not saturated fats are good for you.
Saturated fat is a fat that is naturally full up with hydrogen atoms such that it’s stable for the body to consume [more at Answers.com]. Bear with me on this hydrogen thing.
Saturated fat most often comes from animals and is solid at room temperature. Examples of saturated fat would be fat from a Spencer stake, ground beef, chicken, turkey or bacon, butter — and tropical oils, like coconut oil.
I’ve been going on and on about making organic ice cream and my wife found a section in a recent purchase of a cookbook that gives what I feel is important data to all you ice cream lovers. I would like you to compare our method of making ice cream in about 45 minutes, to the mass production of “ice cream” by the various manufacturers. Check out those ingredient lists!
My wife recently purchased this cookbook so that I could learn more about how to cook better or to cook different things and vary our diet. I can definitely see her viewpoint. Our diet is going to be as diverse as possible and as organic as possible.