About Me

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Baby Kate, 5 months old

My name is Ann Marie and I’m a mother to my first born girl, Kate. We live with her daddy Seth and our two cats Rita and Blackberry, in Los Angeles.

I am a slave to cheese.

Especially artisanal raw milk cheeses. I could live on freshly baked sourdough bread and cheese. With lots of butter.

And ice cream. We can’t forget about ice cream.

I’ve been eating butter and cheese and foie gras all my life. Eggs Benedict has always been my favorite breakfast.

It was only recently that I learned how healthy these REAL foods are. Cholesterol is good for you!

As I always say to my daughter, “Eat your butter. The fat is where the vitamins are.”

I’ve never bought a tub of margarine, and I plan to keep it that way. I consider skim milk a sham of a mockery of a travesty of two mockeries of a sham.*

I believe it’s the modern pseudo-foods like margarine and soy milk and convenience foods full of additives, pesticides, and MSG that are making us sick.

Full-fat dairy and other traditional foods have been sustaining humans for millennia. And that’s good enough for me.

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Click here to browse the archives.
Click here to browse my recipes.
Click here to contact me.

Find Me Online

In addition to my blog, here’s where you can find me online (listed in order of how much time I spend there):

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*Fielding Melish: I object, your honor! This trial is a travesty. It’s a travesty of a mockery of a sham of a mockery of a travesty of two mockeries of a sham.”

DISCLAIMER: Information found on this site is meant for educational and informational purposes only, and to motivate you to make your own health care and dietary decisions based upon your own research and in partnership with your health care provider. It should not be relied upon to determine dietary changes, a medical diagnosis or courses of treatment. Individual articles and information on other websites are based upon the opinions of the respective authors, who retain copyright as marked.

{ 264 comments… read them below or add one }

Serena July 19, 2012 at 1:15 PM

Greetings, Anne Marie. Thank you for your website. I was wondering if you could answer a few simple questions regarding the sequence of symptoms I’m experiencing since I’ve been on the GAPS diet, about 2-3 weeks now, although the 1st 2 weeks were not strict as I was just learning about it.

This week I decided to go on stage one of the diet as strictly as I could stand it. So, starting on Sunday, I’ve mainly ingested home made chicken broth, beef-bone broth, or pig feet broth and fresh organic carrot juice. Some of this carrot juice started to ferment because I didn’t know that cold was not reaching a crisper drawer in my frig. I drank it anyway because I figure the good bacteria would be fine.

Yesterday, however, I started experiencing extreme fatigue and weakness. So I drank a lot of juice from different organic fermented veggies. I felt better but was still hungry. So I fried a couple of eggs in some organic kidney fat and ate only the yolks. I also ate a little boiled pork and boiled chicken meat thrown in to the same pan of fat because I was still hungry and weak after eating the egg yolks. I had no reaction except for a little discomfort momentarily in my lower left abdomen. I was fine the rest of the evening.

Since I started GAPS diet 3 weeks ago, I went from constipation to very infrequent but regular bowel movements except…

about a half-hour ago, I had a normal stool + diarrhea for the first time. Maybe I had too much fermented carrot/veggie juice? Everything was orange.

Do you think I’m beginning a new ‘stage’ of detox and about to go through a lot of diarrhea or do you think this was caused by drinking too much fermented veggie juice too soon?

Thanks for any input and for all that you’re doing to help people.

Kind Regards


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Joan McDaniel August 12, 2012 at 9:33 AM

I found your Web site on a search for pickles and the art of fermentation. Like what I have seen so far including the article of yours I found. I’m a new subscriber I like what I have seen so far. I think I might just learn a thing or two.
Thanks for your site.


anna August 20, 2012 at 11:11 AM

Wonderful! I did the same when I had my children, we all moved into the forest and turned to old-fashioned style of living. The best thing I ever did. Today all the children (4) are adults and extremely healthy. They stick to healthy clean eating and living because it’s habit. They have all tried the crappy stuff and it made them ill. Your daughter will live this legacy from you and give it on to her children. Nice to “read” you.


Scott Klepinger August 29, 2012 at 2:45 PM

Can Kefir be frozen without nutritional damage (or major damage) making it useless/dead?


Ali June 8, 2013 at 12:06 PM

There is some talk in scientific circles that dead probiotics still support the immune system. Probably live cultures are even better, but dead is still great. Who’da thunk? I read this in Campbell-McBride’s book.

In general, from years of kefir making, low temperatures simply send kefir grains into dormancy. They can easily be brought to room temp again and (within a few batches) be up and going again, culturing milk like they used to. This leads me to believe (with no scientific evidence to back me up) frozen kefir, even though it is the product of the grains and not the grains themselves, should still have health benefits.

It is high temperatures that are problematic for kefir, but any Western house temperature should be fine – I think the viability cutoff is somewhere in the 110s Fahrenheit.


Jennifer September 4, 2012 at 8:27 PM

Thanks for the great info on your blog…love it! Quick question, I am pregnant and have been reading a lot about the benefits of raw milk for the development of our unborn child. However, to be honest, I am a little nervous at the thought of the possibility of introducing some illness via the raw milk. Thoughts? What was your experience? Would you recommend raw milk during pregnancy? Your help is greatly


cheeseslave September 5, 2012 at 2:46 PM


I do recommend raw milk during pregnancy but if you are nervous about it, don’t do it.

Make sure you eat plenty of grass-fed butter and cream.


Ryan December 4, 2012 at 10:01 PM

I’m sorry to dive into debate mode, but this is frightening advice. The human immune system can be defined into two components – intracellular infection fighting (viruses, some bacteria, some fungi) and extracellular infection fighting (parasitic bacteria, fungi, worms, prokaryotes, etc). During pregnancy, a woman’s immune system ramps up the intracellular functions but scales back the extracellular functions (this prevents your immune system from attacking baby, because the uterus is still protected by the immune system and babies have all the fun immune system triggers that parasites do).

So why is raw milk especially bad during pregnancy)? Because cows are common carriers of infectious bacteria, fungi, and other extracellular parasites, particularly on their exterior mucus membranes (teats!). Ingesting these during pregnancy places you at a much higher risk of infection. Raw milk may (but does not always) contain heightened levels of these pathogens, increasing your risk of infection.

Pasteurization was invented and is widely practiced for a reason. In a normal, healthy adult, raw milk probably won’t be harmful provided the collection is a sterile as possible. In a pregnant or immuno-compromised person, raw milk can be quite dangerous to their health.

Please at least consult a GP or obstetrician before embarking on any raw milk diet during a pregnancy.


Jane R. February 16, 2013 at 10:47 AM

Agreed. Unless it is, or almost, your own cow or herd, and you are 100% satisfied with practices used, (as in, you have seen these for yourself), pasteurization remains an important safety measure.

Ah. I see the comments go straight downhill – even to the bizarre – after this. Cheeseslave might better serve her intention by discontinuing them..

This is a most excellent website, and I am again reminded that I have no idea where my happy family poster captioned, “They’re happy because they eat lard,” has gotten off to.


Albert Pereira February 26, 2013 at 8:41 PM

Hello, I own and operate a licensed raw milk dairy. We are required meet and or exceed pasteurized milk standards for bacteria. Our milk meets the same standards as pasteurized without destroying the vitamins and enzymes. Commercial milk needs to be pasteurized because of all the filth. We are routinely tested and are an accredited TB and contagious disease free herd. Nearly all commercial dairy farms are not. And there are bacteria that survive pasteurization. So wouldn’t it be best to drink milk that is clean and healthy from the start rather then milk that has to be made safe?
Pereira pastures dairy on Facebook


Annie November 7, 2013 at 9:43 AM

Albert, thank you soooo much for what you do! I’ve ingested raw milk through 2 or 3 pregnancies, and my babies are incredibly healthy! My last was born easily at home (a 10lb 1oz healthy fella). I agree it has to be something the pregnant mother is herself comfortable and confident in. I personally would NEVER drink the disgusting crap they sell at the store!!!


jacksson June 11, 2013 at 12:41 PM

You are absolutely right, Ryan. The practices of almost all modern factory dairy endeavors require the pasturization of their milk. That is the only way that the milk can be decontaminated froml the unsafe/filthy practices that are part and parcel of “cheap” milk. For many thousands of years though, mankind drank milk straight from the cow with ill effects only from the farmers who were not clean. Many of the older people still alive in this country were brought up on raw milk with no ill effects. The secret to safe raw milk is cleanliness. Personally, I purchase my raw milk from a dairy that has the highest safety standards in the State of California, Organic Pastures of Fresno County.

Interesingly, the state (prodded by the milk factory interests) tries to shut down this wonderful dairyj, but they have failed every time. Mark McAfee, the owner. maintains records, enforces clean practices and produces the best milk in the state. When I was growing up in Oregon during WWII, my grandmother milked her cows in Gresham and then drove into Portland to deliver to her own milk/cream/burrer customers.

An acquaintance of mine told me that when he was growing up on an early milk factory using the techniques of the time, he walked down to the milking barn early one morning and found one of the milkers with his booted feet in a fresh bucket of milk (covered with cow sh**). He asked himl what he was doing and he replied that his feet were cold; he golt up, poured the milk into the tank and commented that it would be pasteurized.


jacksson June 11, 2013 at 12:42 PM

I forgot:
Organic Pastures

Raw Milk

OPDC Raw Milk is alive with fully active enzymes, a broad spectrum of naturally occurring beneficial bacteria, all 22 essential amino acids, 18 good fatty acids, metabolically available vitamins, immunoglobulins, minerals, antioxidants, and CLA.

The milk is never damaged or changed by pasteurization, homogenization, or other processing. Organic Pastures produces 100% USDA certified organic, Grade A, raw milk of super premium quality. USDA organic standards require that cows be pasture grazed just four months out of the year. OPDC goes far beyond this standard and grazes our cows on green pastures every day. In addition to green pastures, our cows are fed: a specially formulated organic mineral supplement, free choice salt and trace mineral blocks, high test organic alfalfa, and some sweet organic corn to keep them healthy and strong. A disease free life: a life with optimal health starts with a strong immune system – and raw milk is the finest immune system support food available.


Tiffaney June 25, 2013 at 9:08 AM

And I completely agree. Instead of fixing the issue, feeding cows grass, keeping them healthy, etc, we have a cascade of interventions that make for nasty bad-for-you milk instead of pure good milk… We give cows grain, which they can’t digest, which makes them sick, so we give them antibiotics, which lowers their milk production, so we give them growth hormones, etc. Instead, just feed them grass and keep them clean and healthy….

We just went to California, and I am amazed how expensive raw milk was… We pay $7 a gallon, buy 12-13 gallons every two weeks, and drive 100 miles to get it. We went to California for a week, bought a few gallons from the local store, cool yet concerning, and was amazed… It was $8 for a half gallon of Organic Pastures raw milk, and $15 for the gallon. And then when we got it home, it tasted/smelled funny and we couldn’t drink it. I am sure that is just because the milk isn’t kept as cold as I normally do. It was not in a closed fridge at all, but on the shelf, along with butter, etc… Definitely not kept at 30-40 degrees….


Ali June 26, 2013 at 9:21 AM

Wow Tiffaney,

Prices have gone down, or it depends regionally. In ’02, I was buying raw milk in the Bay Area for $12 / gallon. This was from Claravale Dairy, and it was not organic. I can only assume prices have gone up in the last 11 years. As for Organic Pastures, I had problems with their raw milk too, all the way back in ’02. It would go back way too fast and have a funky taste. Even though Claravale was not organic, it tasted wonderful and lasted a good week.


Tiffaney June 26, 2013 at 9:59 AM

Yeah, there is a huge difference in pricing from region to region… And strange about the Organic Pastures… I wonder if it goes bad faster because it is a bigger organization… I like having milk from a small place, that isn’t huge with tons of customers…. I feel that it is safer, fresher and more cared for than a corporation…. I wonder why others notice that milk go bad faster than others… My milk I can keep for 2-3 weeks, though it is rare that it hasn’t been drank within 2 weeks…. I just learned that I have to shake each gallon every other day to keep it fresh, but nothing more than that (besides the 35-40 degree fridge I guess…)


Maryanne October 8, 2013 at 4:37 PM

In Massachusetts, a gallon of raw milk costs about $10 – $13, based on my experience with 2 different dairies.
Nothing better, in my opinion. I was nervous about giving raw milk to my then-2-year-old, but we’ve been fine. I’m starting sooner with any future kids. Grocery store (even organic) milk gives us sniffles and congestion, but so far, so good with raw. Only complaint is that I have to drive an hour each way to buy milk!


Anton November 26, 2013 at 11:20 PM

I am sorry Ryan but do you really know why pasteurization was invented? It seems you have no clue.


Aaron September 17, 2012 at 4:45 PM

I can’t believe in this day and age people are still supporting dairy products. Cows milk is essentially white blood cells, puss to be exact. Impregnating cows and taking their baby’s from them so that the milk can be extracted for human use and consumption is the farthest thing from natural. Humans are the only species on the planet that drink another animals breast milk. Cows milk is not even a complete source of fat. It does not contain any of the 8 essential amino acids. The calcium is completely unavailable to the human body. Cows have 3 stomachs and we have one, why are we drinking their breast milk?!


Tiffaney September 18, 2012 at 5:03 AM

Aaron, you are also comparing raw milk to store milk. Raw milk has many benefits, and store milk (pasturized milk) has NO benefits…



Jane R. February 16, 2013 at 10:49 AM

What you state is simply not true. We don’t need more misinformation.


Tiffaney February 19, 2013 at 10:57 AM

I have not stated any misinformation.
Aaron is the misinformed one here.
Aaron seems to think that cows have 3 stomachs so they can digest milk. That is incorrect on all counts.

Raw milk has many benefits.


Sue March 10, 2013 at 11:55 AM

Jane, having just read down a few comments, I have to agree with you. Wow. No wonder people’s health is going to hell in a hand basket. So long as it’s a sterile hand basket…people don’t seem to mind! “Milk is puss” ????
Stay asleep people, stay ignorant. Just please stop imposing your safety on us.


jacksson June 18, 2013 at 9:00 AM

Pasturized milk is used to make yogurt, can’t do that with raw milk; that is its only benefit. Homogenized milk is poison.


Tiffaney June 25, 2013 at 9:02 AM

I agree Homogenized milk is poison, but I also think pasteurized milk is bad too. And why can’t you make yogurt with raw milk?? I do all the time… I don’t eat yogurt if it is made from pasteurized milk if I can help it…

Here is a quick website I found showing you how to make raw milk yogurt…


Moddy November 10, 2012 at 7:06 PM

I can’t believe in this day and age people are still supporting non-traditional foods.
(And I am beyond confused that you apparently think your own white blood cells are made of pus. Do you really think that’s what’s flowing in your veins?) I’m sorry that human nature doesn’t live up to your high standards for ‘natural’, but this is what humans have been doing in their natural state for many thousands of years. I’m sorry that you feel disappointed by what we’ve evolved to eat, but the simple fact is our ancestors were not herbivores, nor did they have three stomachs, yet we get along just fine. I’ll stick with eating as my ancestors did and thrived on, and I’ll leave experimenting with our diet and nutrition to you and yours.


Maryanne October 8, 2013 at 4:43 PM

Amen. I’ll let someone else be a guinea pig. Meantime, I’ll eat all the evil, non-vegan foods that others avoid. More for me!


Jane R. February 16, 2013 at 10:51 AM

Your comment is extremely odd. Please consider attending some classes.
PS And that thing with the faucets on a cow is called an “udder.”


Sue April 19, 2013 at 4:09 AM

This is an almost verbatim statement (they usually say “rape the cows”) made by vegans and in PETA literature over and over. As someone stated, white blood cells are not pus. You would not live very long without medical intervention if you were circulating puss.
I have my own cows and love the fact that I know were milk comes from. I don’t think raw milk is a magical food but it does have many benefits over heat treated milk. That being said, it is of utmost importance to know the condition of the cows and handling practices of the milk before you buy. If you do that you will certainly know more about your raw milk than the gallon you pick up at the store.


Ali June 26, 2013 at 9:28 AM

Hmm, sounds like vegan proselytizing. It’s fine if you don’t want to utilize dairy products, but when you come to a site called cheeseslave, you are missing your audience and clearly have an agenda, one I’m certain has only been “researched” from one point of view.

You should research kefir on Dom’s kefir site. Kefir has 42 different strains of healthful bacteria (called probiotics). In homemade kefir, you get literally billions of those strains PER CUP. It is not pus, although I am sure your OWN body will produce plenty of mucus and pus from the imbalance created from eating high amounts of sugars and carbs, as that is what non-meat diets most likely contain in large quantity.

I was vegetarian for 8 years, and I started to regain my severely failing health when I went to a natural, traditional diet that includes bone broth, gelatin, lard, meat and fermented foods.

To each their own on eating styles, but don’t push a moralistic agenda calling it science, particularly around people who have done their research.


DonnaT August 21, 2013 at 9:39 PM

Ali, if there were a “like” button here, I’d be “liking” your comments. :)


mimi butler October 3, 2012 at 6:47 AM

Hello Anne Marie, I have read your article “Tips For Balancing Hormones Naturally” – I have tried increasing my roughage with flax seeds and also using mother wort for insomnia and stress – this has really made an improvement. Both are cheap and easy to find.


Ashley B. November 25, 2012 at 9:34 PM

This blog is the best thing I’ve found since “godairyfrree.org”, which is hilarious. I am a dairy LOVER, but that website just has lots of YUMMY vegan and vegetarian dishes. That’s funny, too, because I am a CARNIVORE. I just love wholesome super-healthy food along with my wholesome super-healthy meats and dairy. I am a strong believer in milk, cheese, and ice cream myself. Ann Marie, you’re my new best friend! Also, I am from LA. I now live in AZ in a town that prides itself on its high rate of obesity and scoffs at us “Californian health nut weirdos”. LOL!


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Nancy December 30, 2012 at 9:20 AM

Hi Ann Marie,
I am confused by this blog. I too love natural foods. I have been eating “Primal” I suppose for almost three years. I say I suppose, because I did not start on anyone specific plan. My rules are to eat food that for the most part existed before about 1880, at least somewhere in the world. I do not avoid naturally ocurring fats and oils, but I do not eat grain-derived oils. I had not heard about Mark Sisson until I had been basically eating primal for several months. I do like his website very much, and I appreciate that he has an open mind. What I don’t understand is all of the railing on your blog against primal or paleo diets. A primal diet is really about eating normal food. It isn’t radical. I avoid processed food, particularly sugar and grains, but I eat lots of veggies and all the fruit I want. From my point of view what is radical is eating industrial food-like substances found in cereal boxes and energy bars, etc. Do you really love cheese? Then why not eat cheese. It is perfectly acceptable as a primal food. Some Paleo/Primal eaters shun dairy, but I certainly don’t. I also love to cook. In fact, the only reason I could think of why someone who had actually tried eating primal didn’t get along well with it would be if they really hated to cook. Primal eaters do generally get along better if they cook their own food. I am confused. Has a cereal company started advertising on your blog? What is going on here? What do you really think?


Hugo Z. Hackenbush January 1, 2013 at 2:41 PM

This is off-topic, but I think Garth and Wayne were referring you to, in the movie WAYNE’S WORLD:

Garth Algar: She’s a babe.
Wayne Campbell: She’s a robo-babe. In Latin, she would be called “babia majora.”
Garth Algar: If she were a president, she would be Baberham Lincoln.


Dani January 2, 2013 at 7:44 PM

Just caught your post on camels milk…Ive been periodically looking for sources of camels milk for a few years with no uck. Do you know of anyone in California that can help me track this elusive treasure? I’m also looking for Donkey’s milk but that seems to be even harder to find. For the most part its only available as a uber-expensive cheese or in beauty products. Any help would be wonderful. Thx


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Angela Vullo January 9, 2013 at 12:26 PM

You are my hero! :)


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I see on your site a recipe for making magnesium oil. I would love to find a recipe
for making magnesium gel. I have been buying a brand called Health and Wisdom Inc.
It’s very expensive. It’s magnesium mixed half with water and seaweed extract added.
It is a gel, so the magnesium does not separate from the water. Do you have a recipe for
this? Thanks.


Lynn January 20, 2013 at 1:53 PM

Hi! My entire family is on a low-carb diet right now, and I am just learning how to use coconut flour. We don’t have to be gluen-free, but wind up eating “mostly” gluten free due to the low-carb diet. We also have to be nut-free, because both my husband and daughter are allergic to all nuts and legumes (no nut flours, no chickpea flour, no soy flour).

I have a challenge for you: a relatively low-carb cheesecake that doesn’t use nuts or legumes. My husband’s birthday is coming up in 10 days and he wants me to make a cheesecake!

The problem is: all of the low-carb cheesecake recipes I’ve come across use nuts for the crust. We can’t do that. I’m thinking of making the crust with a combination of coconut flour, flaxseed meal, and maybe just a tablespoon of graham cracker crumbs for that “regular” flavor.

As for the cake itself, I refuse to use artificial sweeteners of any type. I just don’t think it’s good for you. We’d rather take the hit on carbs using sugar or some other type of real sweetener (not stevia — i think it tastes bitter and don’t like it).

So, can you help me come up with a relatively low carb cheescake? (Let’s just call it “reduced carb!”) If you don’t answer me within 10 days, I’ll of course experiment with this myself and let you know how it turns out . I’m an experienced cook, but I’ve only made cheesecake once before (and it turned out great!)

Thank you,
Lynn, Rob, and Danielle – fellow cheese slaves!


Tiffaney July 12, 2013 at 11:00 AM

If your kids are allergic to nuts, make sure to investigate vaccines, since many have peanut oil in them, but they don’t have to list it as an ingredient… :(


Carla Hernandez January 23, 2013 at 2:57 PM

Hi Ann Marie!

My name is Carla Hernandez and I am an Integrative Nutritionist. I love reading your material and would love the chance to write a guest post on your blog! The topic would be about weight loss as a symptom rather than the main focus, as it is typically addressed. I would be addressing how to lose weight naturally by focusing on getting the body healthy by finding the root cause of weight issues. My focus is not on counting calories and exercising as a means to lose weight, but rather on finding other concerns that may be present that are preventing one from losing weight (which is why so many people struggle with this).

You can learn more about my practice by visiting http://www.wiserootsnutrition.com

Thanks and let me know what you think!


Facebook: https://www.facebook.com/WiseRoots
Twitter: https://twitter.com/WiseRoots
Blog: http://wiserootsnutrition.com/category/blog/


Sandra Mullins January 30, 2013 at 4:48 PM

I agree with you completly regarding food. Thanks for the great info. Glad I came across your site, and have signed up for your e-mails


D Bundy February 2, 2013 at 7:46 AM

Love this. Love your blog. Look forward to reading more.


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Diana February 4, 2013 at 8:30 PM

Hi Ann Marie,
I wanted to ask your advice on Group B streptococcus. It’s been routine previous years to simply go in during labor and get antibiotics for the baby to not be affected.. however I think for a baby this is probably really harsh to the newborn intestinal tract, and having recently learned about a healthier lifestyle, I just wonder if there’s really a risk, and if there’s anything else I can do, or maybe something I can take to counteract the antibiotics. I would really appreciate your input or anyone who has dealt with this, thanks!


Debbie Gadsby February 8, 2013 at 11:57 PM

Hi, have you heard of Progurt? Just wondering your thoughts on the products.
Thanks Debbie


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Michal February 14, 2013 at 4:14 AM

Fermented dairy from from unpasteurised milk of grass fed animals is one of the most healthy traditional foods for some people, especially for those who have type B blood group or lactase persistence.


AnnMarie Deis February 24, 2013 at 12:07 PM

Hello, there! I have enjoyed your website for a few years now and want to thank you for putting it out there for so many of us who are on our own quests to raise healthier kids.

I have been searching for mayonnaise recipes for a couple of years now. I’ve made mayo with just about every oil you can name. While I know that olive oil is the healthiest oil to use for mayo, my family doesn’t like its strong flavor. I have even tried different brands and different regions of olives and it is still too strong. I have found a recipe for grapeseed oil which tastes quite good, but I have been reading that grapeseed oil contains too much omega-6s, so I have been questioning even this.

Do you have any alternative oils to use for mayonnaise that are both healthy AND mild in flavor? My family thanks you in advance.

Thank you!
AnnMarie Deis


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Ashley March 3, 2013 at 2:35 PM

Hi Ann Marie,
I live in L.A. (South bay) too. I was wondering where you purchase your organic meats, dairy and fruits and veggies from. I would love to start buying locally more. Thank you,



Leslie March 10, 2013 at 8:06 PM

Hello, I am new to GAPS, and I am so overwhelmed when buying food! Meats, cheese, butter and yogurt are so hard for me to understand, as far as the ingredients go.
Any samples of ingredients I should be looking for? Or even specific brands of any of these?

Thanks in advance!


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Angela March 18, 2013 at 7:06 PM

Have been enjoying Cheeseslave. Learning a lot and feeling better – good stuff. I’m following a suggestion from another blog, which came by way of your blog — not sure which one. In any case, the suggestion is to include coconut oil in your coffee (if you won’t give it up) to help with hormone imbalance. I’ve been surprised to recently realize that I quite enjoy coconut oil in my coffee. However, when my coffee gets cold, the coconut oil hardens. I remember reading some time ago (like 5+ years I would guess) that one should avoid coconut oil, because it is bad for the heart. I don’t quite understand why coconut oil is good for me and yet not bad for my heart. Can you explain this for me? I haven’t found a direct answer in my other online research. Thanks in advance!


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This is just being particular, but “artisanal” is actually not a proper word. It should just be “artisan” cheeses and milk. It’s a common mistake that’s getting more popular…but it’s incorrect. Love your blog! :)


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Hi Ann Marie! I have been an avid reader of your blog for a couple years now. I have learned so much from you and from your readers. Now I have a friend that needs your help. She is suffering from terrible IBS (just recently diagnosed), and her doctors have ruled out any other possible causes. She’s only 32 and generally healthy aside from that. I have been telling her to take probiotics for years now, but any time she tried them she had such a bad detox reaction she stopped. I tried to explain that this meant she needed them very badly but she was not willing to feel sick. Unfortunately she is now very sick and can only eat white rice, saltines and oatmeal without getting sick (diarrhea, nausea, stomach pain and heartburn). I know she should be avoiding gluten so I don’t know why her doctor told her to eat saltines. She’s taking fiber and prebiotics. Can you or your readers offer any advice? Should she see a gastroenterologist? A naturopath? Should she be tested for parasites? They did put her on a strong course of antibiotics when she got an irritated stomach lining/pre ulcer a few weeks ago…Do you know of any doctors or Naturopaths in LA that specialize in IBS or Gut problems? She has been calling me crying and she’s terrified!


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Hi Cheese Slave! I LOVED the Healthy Life Summit. Thanks for doing that!

Question….isit ok to do water kefir made with sugar on full Gaps?


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Are you a doctor, or a dietician or nutritionist? OR is your background as a concerned and thoughtful, well-read layperson?

I don’t discount the latter at all, but it would be nice for you to state this up front.


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I am a lay person. Just started gaps to heal gut from years of antibiotics treating Lyme. Also nursing 3 month old, who is already having GI issues ( green, mucus stools). I am not doing dairy for this reason and thus thought water kefir would be good, yet I am concerned about all the sugar.



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Howdy, I live close to where they have the Sunday Farmers Market, N of Iowa Ave on Purdue Ave in Santa Monica. I read that you buy pasteurized eggs from 2 venders at the F.M. in S.M. where you also live. Do you know if they are still venders, and is that the F.M. that you were referring too?


Mike July 25, 2013 at 12:14 PM

Ha-ha, I typed that question of July 24th too quickly, and didn’t re-read… I meant to say ‘pastured eggs’, not “pasteurized eggs’. ;^)>
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Mona August 6, 2013 at 3:43 PM

Hello Ann,

I have lots of hormonal problems and i was happy to read your blog, can we please get in touch? you have my email please email me and we can discuss further


Mary August 20, 2013 at 12:44 PM

Hi Ann Marie,
I’ve been following you for quite some time. I have hypothyroid and have been “treating it naturally” for about a year with the care of a Naturopath. I’ve been taking an iodine supplement, avoiding fluoride and soy as well as eating more whole raw fruits and veggies than ever before! I got a lab back the other day and my TSH is still too high 8.65. I was hoping to get a good Thyroid book recommendation from you so I can learn more, so I know what to do next. Also any web resources you have would be helpful. Thanks so much for your help, thanks for everything you do!


Moira August 20, 2013 at 7:35 PM

What are your suggestions for wrapping or other storage methods for blocks of cheese?


Ali August 21, 2013 at 5:07 PM

Cooks illustrated says to wrap cheese first in waxed paper, or was that parchment paper, and then an outer layer of aluminum foil, to make the cheese last the longest in the fridge without going bad. I just buy waxed paper sandwich bags and use those for the inner layer.


Moira August 21, 2013 at 8:36 PM

Thanks, Ali. I had parchment paper so I’m trying that – with tin foil around that and then in the cheese section on the door of my fridge. No plastic any more! I’ve got a lovely piece of gouda and I don’t want any of it to go to waste. So, here’s hoping!


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Hi- I was wondering if anyone could advise me on what to do with a bone stock I just made. It simmered for 20 hours, alas, when straining it I found a piece of saran wrap from the packaging that had also simmered in there the entire time. Would you toss the stock or not worry about it? Thanks so much for any responses!!


Tom August 29, 2013 at 7:06 PM

Personally, I wouldn’t worry about the Saran wrap. As long as you got it out, I see no concern. Strain it once more and go. Tom


Ali August 29, 2013 at 11:22 PM

The technical answer is you need to discard it. Heating plastic wrap releases a toxic chemical slurry into whatever food it’s near. This goes completely against what you’re trying to do with bone broth, which is to heal yourself.

The practical answer, however, is an evaluation of your finances (cost of bones vs. your resources) and level of discomfort at missing a batch from your diet, which only you can evaluate. If you’re poor enough, maybe you have to keep the broth. But no, it’s not going to support your health.


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Hello Ann Marie!

I was wondering if you have ever read healingnaturallybybee.com? It is an amazing wed site about curing candida, hard core diet and supplements. I would LOVE to hear your feedback on it. I plan to follow your recipes one I heal my leaky gut.


Joanie August 30, 2013 at 1:16 PM

Thanks Tom and Ali for your input regarding my broth.


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I saw your Pinterest page (and am a happy follower!) and was curious as to whether or not it was a business page or a standard, personal page. If it is a business page, what type (professional, online marketplace, local business, other, etc.)? Your feedback would be greatly appreciated!!


Christine September 26, 2013 at 7:45 PM

Hi Ann Marie

It is my pleasure to come across your blog as well as your FB page. I am a 36year old Chinese from Malaysia, and i have questions on hormonal imbalance.

I remember reading one of your blog about 5 steps on how to deal with hormonal imbalance. Whilst your foods suggestion impressed me, however, as an Asian, I do not always take cheese, milk or olive oil.

We are using peanut oil or corn oil or sunflower oil for cooking, not using palm oil as suggested by yourself because my husband complaints that palm oil gives weird tasting on the foods.

Anyway, my intention of writing here is to ask your for a more Asian recipes (if you have). I used to have almost flawless skin before i gave birth to my daughter in year 2010. Ever since then, i started with Herbalife diet in hoping to fit into my clothing asap. Herbalife did help me losing my weight back to normal. However, i noticed that my skin started to congest (especially on both side of the cheeks and chin) with closed comedones and regular pimples here and there.

Regular facials and changing skin care products weren’t helping and recently i went for TCM (the chinese medicine) to confirmed that i have hormonal imbalance. I am now on TCM medicines.

I would like to know does dieting like taking herbalife (i usually take it in the evening in replacing dinner) makes hormonal imbalance worse? Do you have any suggestions?

Thank you.


Ali September 27, 2013 at 2:18 AM


The skin gets clogged when the liver is clogged. Beets are a good food to flush your liver. Eat beets regularly. Roast in oven, or boil in soup, or grate them raw in salad. All is good. You can stir fry, but since they’re a root, they take longer. Beets are sweet and delicious.

In the U.S., there is also a tea called Daily Detox. I don’t know if you can get it, but there are many different roots you can brew to purify your body, if you don’t have our brand. Dandelion root is good, so are burdock root (gobo) and mullein. I think (not sure all those roots are good for the liver. Talk to your TCM practitioner, because you probably have different things growing in your part of the world that would support your liver just as well as what we have here.

Herbalife shakes have a lot of crap ingredients in them – they might be keeping you in pimples. Also, you take milk daily if you are drinking their shakes.


Christine September 27, 2013 at 2:27 AM

Hi Ali,

Thanks for your suggestion. The beets you mentioned was beetroot, right?
Yes, we can find beetroot here..usually blend it and drink it with sourplum, tastes good.

I just started a detox, not from the tea but from another company.

Yes, i take milk with herbalife or else the taste is too bland and not filling, is that alright? i read somewhere that milk gives acne, not sure how true.

Anyway, i will give beetroot a try and to take more vegetables.

Thanks Ali!


Ali September 28, 2013 at 1:16 AM

Hi Christine,

What are the ingredients of your detox?

Oops, I meant to say milk thistle for liver, not mullein. I had a friend with dried milk thistle that she mixed with salt in her salt shaker.

Yes, in some parts of the world it’s called beetroot. Where I live, it’s just beet.

Christine, I can’t answer with certainty on milk for you. It depends on the quality of milk, and also, I’ve read that Asians didn’t evolve with much dairy food, so your system might not need nor be able to handle milk. I don’t know the right answer for you. You should see how it goes and if it makes you feel healthy. Everyone is different.

Lard and coconut oil are excellent fats – lard is a good source of Vitamin D. I don’t know if Malaysia has access to Vitamin D from the sun year round, but more than half of the United States can’t get Vitamin D from the sun from October through March. Olive oil (if it’s real olive oil, and many are not) is better raw, on salads. But we have to work with what’s available to us too, and I don’t know what is more available in Malaysia. If you have to choose only from the oils you already mentioned, throw away corn oil and never use it again – many people are sensitive to corn and most of it is also GMO these days. So use sunflower for #1, and peanut oil as a backup.

I’m guessing you have access to whole animals? You can make bone broths, which are easy to make. They only take the carcass (bones) of an animal, hot water, and vinegar for a few hours on simmer. You can use other ingredients but I keep it simple and just add veggies later. According to Dr Campbell-Bride, homemade bone broths (use broth to make veggie or meat soups) are healing. there are many substances within the bone that support the body. And broths with salt and spices are delicious. Bone broth will naturally get you some of the fat you need too, so your soup will be richer.

I suggest finishing the Herbalife you already bought and then don’t buy anymore. With lots of non-natural ingredients, the shakes might get in the way of your healing.


jacksson September 27, 2013 at 12:18 PM

Hello Christine,
I would like to make a few comments on your choice of oils. Peanut oil has a problem with molds and it is very difficult to locate a ‘good’ organic source without this problem. Corn oil is mostly gmo and dangerous to consume; the jury is always out on anything that is gmo (frankinfoods). I don’t know very much about sunflower oil, but don’t use it. The safest oil to use is virgin coconut oil and even then you have to be careful; it should be organic; my wife and I use Trader Joe’s and Costco organic VCO, but we have found the best source to be Tropical Traditions, ordered off the web. Olive oil is good if you can find a local trusted organic source; there has been recent disclosures that the “so-called” olive oils from other countries is diluted with soy oil and that is really poor oil.


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I agree with you on full at real foods. I am frrom Wisconsin, and have spent time in Holland, and also love real cheese. Is there a way to get raw grassfed cheese from Holland here in the states?


Annie May 14, 2014 at 12:04 PM

I just Googled and came up with some Dutch websites that ship raw cheeses. I’m sure you will pay a lot for these cheeses. I would look for US dairies that specialize in Dutch quality raw, grassfed cheeses. but here’s some websites that might help you get started:
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4.) Smart Crystal – 10 ltr.
5.) Travelling & Sport Crystal – 0.75 Ltr.
6.) Plastic Body Crystal Drop Filter

We can serve the product with your Embosed suggested Brand Name also. only empty S.S. Containers & Accessories availabel..

If you have any query then revert us without any hesitation. Kindly send your requirements and we will be happy to assist you. test reports are available in our web. We appreciate your quick positive responce in this regard…

Here with attached Images for your referance…

Thanks & Best Regards,

Yours truly,


Jay S. Patel


Satish P. Patel (Owner) : +91 942 664 1399
Jay S. Patel (C.E.O.) : +91 963 850 0550

Web.: http://www.jaykumars.com


carri foss November 23, 2014 at 12:55 PM

Do you only need 1 egg white for the marshmallow fluff reciope?


Adonis Canlom December 4, 2014 at 4:24 AM


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If there is any space available please let me know and we could discuss further details.
Looking forward to your positive reply.




Hien December 21, 2014 at 1:51 PM

hello. i want to know more about how to deal with magnesium deficiency? bc i have a lot of the symptoms. i want to know what other foods or vitamins i can take? thank you


Giselle Cooper March 11, 2015 at 10:31 PM

Good day to you!

My name is Giselle, and I’ve been following your website for quite some time now. I love your post about kefir, as I’m a big fan of the stuff. Currently, I’m working on a blog called Your Kefir Source, which serves as a guide on all things related to kefir. I think I have something that will be a good fit for your site, as well as useful to your readers, and for that, I’d like to reach out:


It’s all about how you can prepare and enjoy kefir at home. Hope you enjoy trying out these recipes as much as I did. Feel free to share them, as well, if you like. What do you think? :)



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