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You can email me at annmarie at realfoodmedia.com — use the @ sign. (I wrote my address that way so I won’t get a bunch of spam.)
However, I get a lot of email and I often don’t get back to people in a timely manner. I apologize.
If you have a question and you want a response SOONER than later, please post a comment here on the blog. I tend to respond to comments quicker than email.
The fastest way to reach me is usually Facebook. Friend me on Facebook and post the question on my wall. Don’t email me on Facebook — I have the same problem with email on Facebook as I have with regular email. Post on my wall — that way everyone sees it and I have to respond. 
If your question is regarding advertising, email me at advertising at realfoodmedia.com (using the @ sign). If you’re interested in blogging with Real Food Media Blog Network, try blogging at realfoodmedia.com.
Thanks!
10/02/2009 at 1:04 pm Permalink
Hi Annmarie
I found your website and I just wanted to tell you how much I love it. We live in Huntington Beach. My son , Alex is going to turn 3 in March and has ASD. We found out about GAPS in January of this year. Alex has been on Gaps since then. We are still in the intro phases and have cut out all the bananas and fruit he was previously eating. What a difference we are seeing! Alex is MUCH calmer and we are starting to hear some words(when prompted). Alex even said Momma for the first time( a few days after we started the diet)
Do you have any recipes for a birthday cake for Alex? I have the SCD cake recipe, but I am really looking for the frosting recipe.
Annmarie
http://www.honeybigbee.com
http://www.goodnightmoonsoaps.com
PS…we found the Bison meat at the Long Beach Farmers market. This is some AWESOME meat
10/02/2009 at 1:24 pm Permalink
Hi, Annmarie!
Your comment made me cry! How wonderful! I’m sooo happy for you and for Alex.
Here is a recipe from the pecanbread site:
EASY FROSTING
Spread your favorite nut butter on top of the muffin of cakes or muffins like conventional frosting. Variations: Dot with raisins or crushed nuts or mix nut butter with honey, stirring until it reaches a nearly whipped consistency.
http://www.pecanbread.com/recipes.html
Another (better?) idea is to do a plain cake with no frosting and top it off with honey-sweetened coconut milk ice cream. Mmm!
You might also post on the GapsHelp Yahoo group. If you are not familiar with it, it’s a WONDERFUL support group for people following GAPS:
http://gapsdiet.com/Support.html
Please keep me posted on Alex’s recovery. If you ever want to attend a WAPF meeting in LA and meet some like-minded folks, email me. We are going to start having meetings again in LA (off the 405/10 freeways) very soon!
19/02/2009 at 11:00 am Permalink
Hi Ann Marie
Since i am on your blog, I just want to drop in and say hi and thank you.. : ) This is Angie here, (if you can remember me from Kelly’s blog) i live in Singapore. Now is already 3 a.m. morning our time and I cant read further on your blog anymore. But just brownsing through it is enough to make me come back for more.
Cheers
Angie
23/02/2009 at 11:59 am Permalink
Annmarie:
I count it a blessing to have stumbled upon your site. I can’t wait to have an opportunity to further explore all the great information.
I have battled RA for 10 years now and am currently at WAR with it. I am tired of watching life pass me by. I don’t want to just watch from the sidelines; I want to actively live this life. I have been blessed with two beautiful boys ages 7 and 2 and desire to not just watch them grow, but be an active part of their lives. I don’t feel like I have been able to do that too much because of this horrible disease.
I have recently started a gluten-free, sugar-free diet. A whole new world, let me tell you. It is helpful to find sites that have wonderful recipes I can incorporate in my life and grasp hold of the things I can eat and not focus on what I can’t. I even just bought my first gallon of raw milk. A huge step. I hate milk, but after hearing about its benefits I decided to give it a try. I must confess, my first taste was mixed with some espresso and raw honey. What can I say, I have to ease myself into this. I also purchased a vita-mix and am enjoying the wonderful taste of lots of raw veggies and fruits.
I am dedicated to this WAR and hope stop taking all these powerful medications at some point and to get well enough to train for a 1/2 marathon. I was up to 6 miles before this last flare that has totally put me out of any exercise. I know this is a bit of rambling, but I just wanted to really say “thanks” for taking the time to post some great tools and tips that I can use to win this war against this disease.
I’ll let you know how my first 1/2 marathon goes when I complete one. Hopefully sooner than later.
Blessings,
Lynita
23/02/2009 at 12:13 pm Permalink
Hi, Lynita,
Kudos to you for not giving up! I’m so thrilled for you that you are on your journey of healing! It’s comments like yours that keep me going, writing this blog. It definitely is a labor of love.
I was diagnosed with rheumatoid arthritis at 26 years old. I don’t know if you saw the post I just did last week but going gluten-free sugar-free AND taking strong probiotics healed me within 1-2 years time.
Are you taking probiotics? I know you’re going slow but you might want to consider looking at an anti-candida diet like the GAPS diet (http://www.gapsdiet.com) to speed your healing. I have tried lots of probiotics and many don’t do squat so make sure you get one that works (I have had success with Biokult and ThreeLac. I also know people who just eat whole kefir grains and have had amazing success with that.).
Ann Marie
04/03/2009 at 3:37 pm Permalink
Thank you for having the GAP’s bread recipe. I loaned my book to a friend and I could not remember the recipe and I needed it. So, I googled and found yours.
Thanks,
D
11/03/2009 at 9:30 am Permalink
I just saw this article and thought of you…(in a food advocacy kinda way)…
http://www.slate.com/id/2213354/
13/04/2009 at 10:09 am Permalink
Hi,Ann Marie,
Thank you for your web site. I am learning so much from you!
I want to provide best possible nutrition to my family and my 3 year old grandson.
Your daughter Kate is adorable! Thank you for children’s recipes!
Ann Marie,I have a question. I am currently looking for a crock pot. Sometime ago you mentioned that you have a lead free crock pot. Could you please let me know where can I buy such a crock pot?
Thank you.
13/04/2009 at 10:34 am Permalink
Hi, Elena!
Here is the crockpot I have (they say it is lead-free) — you can buy it on Amazon:
Hamilton Beach 33956 Stay-or-Go 5-Quart Slow Cooker, White
I LOVE this crockpot. It has a lid that locks so the liquid doesn’t bubble over like the one I used to have. Also, you can set the timer for a specific amount of time.
I love using a crock pot because now I can set it and go on about my day, without worrying about leaving a burner on and potentially causing a fire! Of course, sometimes my husband wakes up in the middle of the night and says, “Do you smell soup?”
14/05/2009 at 11:45 am Permalink
Hi Ann Marie,
I have been reading your website for quite some time. I really enjoy it. You inspire me!
I have started my own blog, just a sort of person thing that I don’t ever expect anyone to read really. What does this have to do with you? Well, as I was writing I mentioned your site and put a link to it. I just wanted to make sure that was okay with you. I wanted to email you personally but couldn’t figure out this computer enough to do that. Here is the link to my page. Don’t expect much. Just some ramblings. http://justlifeatcyndis.blogspot.com/
I would appreciate it if you let me know if it is okay. If I don’t hear from you I will just remove the link,…the next time I remember. *grin*
Have a great day!
14/05/2009 at 11:48 am Permalink
Hi, Cyndi! Totally fine! I followed your blog.
14/05/2009 at 1:03 pm Permalink
Thank you! *smile* maybe one day I will figure this out a bit better.
07/07/2009 at 5:40 am Permalink
Dear Ann Marie – I just totally tripped across your post and am so excited to see you confirm what customers have been telling us about our 100% grassfed kidney tallow! I’d like to somehow link this post to our website recipes with your permission.
We feel it’s so important that others understand their bison kidney tallow needs to be from 100% grassfed bison in order to capture the highest nutritional benefits possible, as well as sustainability for the earth & ethical & humane treatment of the bison.
And the melt-in-your-mouth flakiness of pastry is the special bonus — no off flavor.
Thanks for spreading the word!
Best, Kathy
7/7/09, 6:45am
07/07/2009 at 6:03 am Permalink
Hi, Kathy! I was planning to come see you at the farmer’s market on Sat and tell you how impressed I am with your bison tallow. Seriously — I will NEVER go back to lard for my pies. Unless for some reason I’m low on your tallow. But I will be stocking up to make sure that does not happen!
Please post a comment on the post about the tallow if you would. Add your link to the recipes there.
Thanks so much!
14/07/2009 at 10:23 am Permalink
I’m really glad to hear about bison lard. I like to promote bison whenever I can because they are more beneficial to the environment by not eating vegetation down to the soil line. There is a special ecological relationship between bison and prairie dogs that actually promotes the regrowth of native grasses on which the bison can survive.
04/08/2009 at 11:41 pm Permalink
HI Annemarie, Thanks for a fantastic blog. The gaps group put my onto you and I have been scouring all your posts. Terrific job.
The links on the resources page dont seem to be working. Not sure if it is my computer? I am wondering about a sour dough recipe. I have tried one and my kids wont eat it. I saw your post about the bread fermented for upto a month and wondered if you had any of that guys recipes?
Thanks so much Stephanie
05/08/2009 at 6:20 am Permalink
Hi, Stephanie!
If you are using an ad blocker, please turn it off. That is most likely the problem. It could also be some kind of plug in you are running that disables Javascript.
Re: the bread – I have not gotten any recipes from Jack Bezian. If he has a class one of these days, I will attend. I’m going to be working on making good sourdough bread over the next few months and I’ll be sharing recipes.
14/08/2009 at 5:29 am Permalink
I noticed you mentioned you have made the NT lacto-fermented ketchup. Did you use the 1/2 cup of maple syrup? If so, do you think most of this sugar is eaten by the yeast during the fermentation period? Also, did you use canned tomato paste? Thanks for your help!
17/08/2009 at 5:01 am Permalink
Hi There! Just made a friend request on Facebook. Thank you for such a great blog. I have been making changes in our diet and am noticing some rather significant differences!
Wanted to let you know that I was at Hollywood Farmers Market this past Sunday with my Culinary Historians Club. Picked up raw milk and bison. We will have the bison this week (first time!). Looking forward to it.
Here is an interesting article I came across and am interested to hear your (or Kelly’s) comments:
http://www.fooducate.com/blog/2009/08/17/guess-whats-in-the-picture-common-food/
Thanks!
21/08/2009 at 5:02 pm Permalink
Thanks for the great site! I’m a huge fan of Weston A. Price and I love to see others getting out the message about nutrient-dense foods.
02/09/2009 at 11:17 am Permalink
Hi Ann Marie,
I’m looking for part two of your homemade corn tortillas series, and it seems the link is broken or the post is missing. Thought you would like to know.
Laura
02/09/2009 at 4:35 pm Permalink
Hi – Can you please give an update on your melasma, maca, iodine and what you think worked to clear, if it’s still clear, etc? I just ordered Royal Maca and am praying it will work. I am wondering about iodine now too.
21/09/2009 at 6:42 am Permalink
I’ve always had a problem with low iron levels. When I was 3 or 4 years old,I remember CRAVING the spent part of lit matches. They tasted sooooo good to me. I can remember eyeing ashes in ashtrays but thinking it would not taste the same as the spent sulfur on the end of the matches. Living in the midwest, shellfish and clams are difficult to afford and decently raised chickens(for organ meats) are hard to come by living in the city. I found a farmer to buy my raw milk from and thought also that that was why I was still low on iron, despite my best efforts at combating that problem. I have learned alot about how your body takes in iron, not from the doctor but from my own efforts to educate myself. I cannot remember where I read it but I specifically remember reading that a diet high in fiber will also be a culprit in keeping your body from absorbing iron. Since learning that bit of info I’ve cut my coconut flour intake down but still continue with ground flax.Just wanting to give you as much info as possible to think about, not trying to gross you out. Good luck. You are a very good mom.
28/09/2009 at 2:22 am Permalink
Hi there Ann-Marie,
I would very much appreciate how you are doing with your melasma too! Did you clear it altogether? Do you still suffer from adrenal fatigue?
How long was it till you saw results with the MACA? & what brand was it?
I’m currently taking HumetR & Chlorella for Mercury poisening from amalgam fillings – I think Chlorelle has iodone – do you think it has substantial to not warretn a separate supplement?
Thank you
Angela
12/10/2009 at 8:54 am Permalink
Hi Ann Marie,
Thank you for your time and effort keeping up this site. It’s been so helpful. I wanted to ask you for advice. After knowing that I needed to do it for some time, but not willing to give up my favorite food ever-fruit, I took the plunge and started the candida diet. I read about your experiences with yeast, so I figured you could give me some advice. Do you know of a good book to read on this topic? It seems that there is really no consensus on what you can or cannot eat. Some say you can have carrots, quinoa, etc. and others don’t. I am so confused. They also say you can’t have coconut oil, but it seems to be a little counter intuitive to me. They also prohibit lactofermeted foods which also seems weird as they promote good bacteria. I am SO CONFUSED AND VERY HUNGRY!!!! I also pretty much stopped eating any grains months ago, allergic to eggs, lactose, garlic and other good stuff. Could you tell me what worked for you? I tried to take BioKult, but it did not seem to do anything for me. How did it go with ThreeLac, I am going to look into it. I have some probiotics that the naturopath has given me. Weird thing is that I seem to become constipated whenever I take probiotics, not sure what that is all about.
Thanks for everything!
10/11/2009 at 7:11 am Permalink
Found your site when looking for like-minded folks. We wondered if our blog qualifies for your “broadcasting” section. We are raw milk farmers and so much more. Thanks for considering and thanks for the site!
Becky and Andy Sell
Foxwood Farm
Omro, WI
19/11/2009 at 11:22 pm Permalink
Hi there. I have a kefir making question. I just finished making my second batch of kefir based on your simple, wonderful instructions. I used pasteurized milk, because it’s impossible to get raw milk in my town in Alaska. I waited until the whey separated from the rest, and strained it using plastic and wood. But it tastes too fermented, I think. The kefir I’m used to is from the store and it’s all thick and yogurty and has berries in it. The stuff I just made is a little bubbly, and tastes somewhere in between milk and sour cream. Did I leave it sit too long? Is that just how it tastes and I’m not used to it? How do I get it to taste more like the store bought stuff? Thanks! Love your site!
20/11/2009 at 7:12 am Permalink
Tina –
Try fermenting it for less time.
23/11/2009 at 8:08 am Permalink
hi ann marie,
thank you so much for your site. it is wonderful and i look forward to more time to explore it. i recently made your recipe for homemade corn tortillas and they were incredible. the family loved them! i have a problem though; i have a vita mix, not a food processor, and it seems i can’t mix the tortillas dry enough to flatten them without sticking. i had to use a tiny bit of oil and they were delicious, but fairly thick. any suggestions?
best,
liz
23/11/2009 at 8:13 am Permalink
Liz
I have had the same problem with my food processor. It is not ideal for making corn tortillas.
The traditional way to grind corn for tortillas is the molina:
http://www.gourmetsleuth.com/pdetail.asp?p=506
I am not sure if another kind of grain grinder would work. It’s something to look into.
In the meantime, to make your tortillas less sticky, try adding a little dry cornmeal flour (get organic if you can). Sure, it’s not soaked but you only need to add a little. That will help you make them thinner.
I still wasn’t able to make super thin tortillas (like the kind you get in the store). I asked my housekeeper who is from Honduras about how to make even thinner tortillas. She said it really isn’t possible. She said the very thin ones are made in factories.
23/11/2009 at 5:32 pm Permalink
thanks!!!
31/12/2009 at 1:47 pm Permalink
I have been buying raw milk for the past few months. I was wondering if you knew how to make raw butter (without the shake, shake, shake jar method) and yogurt. I had read somewhere that they would drink the old raw milk that had been left out but my mind is still telling me yuk and I might die sooner than later if I do that. I am really new at making a healthier living for my family. Therefore, an abc how-to direction would be very appreciative;o)
31/12/2009 at 3:40 pm Permalink
Brenda -
Here’s a recipe for how to make butter on the Food Renegade site:
http://www.foodrenegade.com/how-to-make-butter/
Here’s info about making yogurt on the Cultures for Health website:
http://www.culturesforhealth.com/Yogurt-Starter/Piima-Yogurt-p8.html
http://www.culturesforhealth.com/Yogurt-Starter-FAQ-19.html
15/01/2010 at 1:53 pm Permalink
Hi Anne marie, I’m so excited to have found your site. I couldn’t believe it when I read about your adrenal exhaustion, thyroid issues, and hyperpigmentation- I have exactly the same promblems! After many doctors who said it was all in my head, I finally found one who diagnosed me with adrenal fatigue, wilsons temperature syndrome (hypothyroid), and begining early menopause. I’m only 35! That was last year. I came off being a raw vegan, and at his advice read nourishing traditions and eat fat lose fat. The problem is, within a few months of eating in this wonderful new way, I began to have heartburn, nausea, and cystic acne on my lower cheeks and chin. Taking swedish bitters and HCL got rid of the heartburn and nausea (also reducing the amount of coconut oil I was taking). However, this acne is so humiliating! Is my body making hormones again? I take bioidenticals and stopped at one point because I was worried that was the problem. However, it didn’t help and I had no libido. Too much Vit D? I am verrrry low, so I take 6,000 i.u. and 2 ml fermented cod liver oil a day. I take T-3 and armour for my thyroid, hydrocortisone for my adrenals, iodorol, adrenal support, etc…. What should I do? All this wonderful fat is making me one big zit! No one seems to have any info on this. According to accupressure, the spots I’m getting the acne is are fallopian, ovarian, and reproductive areas. What’s going on with me? Can anyone help? Thank you so much, Sarah
15/01/2010 at 4:52 pm Permalink
Sarah –
Hi! First of all KUDOS to you for changing your diet and reclaiming your health! That is AWESOME!
Not surprising that you had hormonal issues by eating a raw vegan diet. It’s hard to get enough good quality fat on a vegan diet. And our hormones are built of cholesterol.
Funny that you brought this up about acne, specifically on the chin. I was asking my neighbor the other day about acne. She is an accupuncturist and expert in Chinese medicine. She says acne is always either hormonal and/or related to the gut (imbalance of gut flora). She said in Chinese medicine, the cheeks and forehead represent the gut and the chin is the hormones. So she said somone with acne on their chin has hormonal issues.
I thought this was very interesting because I was just talking to a friend about how, since she started eating the WAPF way, her hormones have become more balanced and the hair growing on her chin has lessened. Same thing happened to her mom after she started taking cod liver oil.
Anyway, just some interesting things I learned.
As far as your acne, the biggest thing that jumps out at me is the fact that you are taking hydrocortisone. I’m not a doctor, nor am I giving medical advice. You should consult with your doctor. However, I do know that is a steroid and it is detrimental to your gut flora. So that could be part of your problem.
It’s so funny because 9 times out of 10, when someone’s having a problem with their health, it stems from a drug they are taking!
This is what Dr. Cowan says about cystic acne:
http://www.trit.us/askdoctor/acne.html
He says it’s all about building good gut flora.
Also, if you haven’t already check out this site:
http://www.adrenalfatigue.org/
The book is great.
26/01/2010 at 12:37 am Permalink
Hi AnnMarie,
I love your website! We have been following the WAPF diet for about 3 years now. It’s really great to read about others also trying to eat healthy wholesome meals. I was very interested in your WAPF conference article on freeze-dried natto. Do you have any more information on whether the product will become available? It sounds like a great source of K2. Thanks so much! Judie Osowski
01/02/2010 at 12:55 pm Permalink
Hello. I’m thoroughly enjoying your website. I stumbled upon it while looking for ways to heal my teeth (Those destructive dentists have put their drill in my mouth for the last time!)
My question is: Where do I find raw milk in Tennessee. It is against state law to buy, sell, and consume raw milk here. Years ago, I found one farm a hour’s drive from home that sold it for “pet consumption”, but it was so much in demand that I could rarely get my hands on any. I welcome any and all suggestions as to how I can find a consistant supply of raw milk and raw milk products in this backward state.
Thank you for reading my appeal for help, and may you all forever enjoy perfect health. Sylvia
01/02/2010 at 3:41 pm Permalink
@ Judie
Sorry so slow responding to your comment… I don’t have any info on the freeze-dried natto. I loved it and did try to contact them but never heard back. I am going to Expo West again this year. I will ask the people at that booth.
01/02/2010 at 3:43 pm Permalink
@ Sylvia
Call all your local TN WAPF chapter leaders — they will know:
http://www.westonaprice.org/chapters/#tn
Also here is a list of raw milk dairy farms in TN:
http://www.realmilk.com/where5.html#tn
03/02/2010 at 2:26 pm Permalink
Hi AnnMarie,
I just discovered your website last night and couldn’t wait to pass it along to my sister! I was looking up sprouting nuts and your website came up – what a wonderful find!
Please I hope you can help me with a small problem. For 5 years I have been doing elimination diets, enzymes, and digestive tract tests in order to find out why my digestive system is so sluggish. I am a Pilates instructor so it is my business to stay somewhat fit and without a budda belly. My problem is that sometimes I am so bloated (more than usual) that people actually think I am pregnant! It is also hard to connect to the deep abdominal layers because of it and I see other women with the same problem. The reason I am asking you is that the blog about naturally fermented food got me thinking that it is not about what I should emliminate but what I should add in to my diet. I am a lacto-vegetarian on a cleanse right now which means I am lacking variety in my meals.
Do you have any suggestions of why I could be so bloated and constipated if I am not eating any flour at the moment, cheeze, nor sugar. (I do succumb to a small sliver of dark chocolate when my craving is becoming obsesive). You may be able to give me a new perspective that doctors and naturopaths haven’t been able to give.
Many, many thanks in advance. Justina
13/02/2010 at 5:42 pm Permalink
Curious if you could give me your thoughts on nut consumption. I tend to eat a lot of raw almonds and Macadamia nuts. Should I be soaking or sprouting the raw nuts first? And, if so, what is the best technique to aid in their digestion. Could you point me in the direction of an instruction source on how to treat nuts to lessen their digestive impact. All the best…See you around L.A.
14/02/2010 at 1:33 am Permalink
Hi, Adam!
Yes, you absolutely should be soaking those nuts. Otherwise you’re eating enzyme-inhibitors. Which pretty much negates one of the main reasons to eat raw food: enzymes.
Pick up a copy of Nourishing Traditions by Sally Fallon — you can find it at most bookstores. She has all the details on how to soak and sprout nuts, seeds, legumes and grains.
Also, here is a good introductory post that explains the basics:
http://www.thenourishinggourmet.com/2008/07/soaking-nuts.html
Lastly, check out my recent podcast with Rami Nagel on How to Cure Tooth Decay. Lots of info re: phytic acid and enzyme inhibitors (click on link to listen to podcast):
http://www.cheeseslave.com/2010/01/27/how-to-cure-tooth-decay-with-rami-nagel/
15/02/2010 at 1:57 pm Permalink
Should I refrain from raw dairy for the kids while they are congested from a cold? I’ve always stayed away from phlegmy foods while sick. We give our kids raw milk, raw butter, and raw cheese and raw cottage cheese alot, but they have been dealing with a very congested nose and wet cough for weeks now…any suggestions would be appreciated. Thank you!
16/02/2010 at 2:51 pm Permalink
Adam
I’d get their vitamin D levels checked
http://www.grassrootshealth.net/
When my toddler’s sick I give her lots of homemade chicken stock and double or triple-dose the cod liver oil
24/02/2010 at 8:00 pm Permalink
Hi! My husband and I are looking to relocate to Orange County and I was wondering if you (or any of your readers) know of resources for “natural living” down there. I’m interested in places to purchase quality produce and meats, safer housing options (I have multiple chemical sensitivities), health care providers, preferably a good naturopath. I’ll take anything! Thanks!
02/03/2010 at 12:42 am Permalink
Hi Ann Marie,
I have just started the e course with Wardeh and i am new to NT. However i have been a fan of your blog, hers and kimmi for a while now. I would like to ask you a little bit about introduction of solids, i have read the NT book and have just bought some beautiful organic eggs, However i am a bit scared to give my baby raw liver, did you do that with your daughter??? What if the liver comes frozen, do you still keep for 14 days before using it?? Sorry if it silly questions but i really want to follow a bettter diet style and i belive NT has it all!!!!
Thank you so much for sharing all your knowledge!!!!
kelly
31/03/2010 at 2:55 pm Permalink
Help, I’m a Newbie
I made curds and whey for the first time I used organic milk from an aseptic container. My house is cold and the milk would not separate. I did not want to heat so on some warm days I placed the jar in a box and placed in my car. It separated in 2-3 days. I then refrigerated the jar. When I days later separated the curds and whey are both bitter, but there is no odor. I don’t know what either is supposed to taste like. The whey has a milky color, but the second extraction of whey from the curds is clear. The curds look like soft cheese.Should I toss and start over. Can they be used for purposes other than consumption?
Thanks
11/04/2010 at 10:55 am Permalink
This is about broth and tallow. I make bone broth with the crockpot, and don’t roast the bones first. Even though it’s just bones with very little–if any–meat attached, I always get a bunch of fat. This is even when I reuse the bones 2 or 3 times. Is this tallow? Or just fat? Is this fat usable for frying foods? Is there a reason why I’m getting this much fat from bones? I’m calling this fat, but in reality is it something else that I should discard? HELP!
Love this site. Chock full of information. When I started wondering about this, I realized this was the place to come. And, that even if you didn’t know, you’d know someone who did.
Thanks so much,
D.
13/04/2010 at 11:08 am Permalink
Hi Sharon sorry for my slow response. Sounds like you did it right.
13/04/2010 at 11:11 am Permalink
Hi, Dawney
First of all are you talking about chicken stock or beef stock? Tallow comes from beef. Yes there is fat on chicken stock. It’s called chicken fat or in Yiddish, schmaltz. It is normal to get a layer of fat on any stock.
What do you mean you reuse the bones 2 or 3 times? Do you make broth with bones more than once? That is not recommended. Make your chicken stock one time — ideally simmer for 8-24 hours and use a little vinegar to help leech out all the minerals from the bones.
I just skim off the fat from the broth. I personally discard it since chicken fat is higher in omega 6s.
http://180degreehealth.blogspot.com/2010/02/omega-6-content-of-common-foods.html
But you could use it if you want. I do use my chicken fat when I make chopped liver.
13/04/2010 at 8:50 pm Permalink
Hi there,
Wasn’t sure how to continue the thread, so I just made a new post. My apologies.
Thank you for your response.
Yes, I mean beef bones. There’s a LOT of fat from just the bones–hardly any meat or fat attached to the bones. I didn’t expect any, so it really makes me wonder what’s going on, if I should be using it for fried potatoes, If that’s tallow, since it’s cooked long if it’s already rendered, is it collagen, etc.
Thanks so much,
D.
25/04/2010 at 12:39 am Permalink
Thank you for all the info this is my favorite place on the web. I wish I wasn’t so late to real food. I have been trying the SCD diet for a short time for colitis I thought for years was a death sentence. I do eat dairy but only cultured dairy. I have been making my own yogurt and fermenting it for 24 hrs to assure the lactose is all digested. I found this blog and picked up the book nourishing traditions and have been trying to use only raw milk for my yogurt. The raw goat milk comes out quite thin but is very good but the raw cows milk yogurt isn’t turning into yogurt. The first time I threw it out after looking at it but today I looked at it and realized I had made cultured butter and cheese. The top of the container had a substance that looked and felt like butter but was slightly tart. the rest of the container had the texture of farmer cheese but was a little tart. I have strained both butter and cheese through cheese cloth (separately) and the whey is more cloudy than when I strained pasteurized yogurt. Any idea why I am not making yogurt? I thought maybe too much cream on the milk? Too much starter for raw milk? Do you think the cheese an butter are ok to eat. They taste good. Thanks again for putting such wonderful information out there. I know if I am ever able to have children they will be well fed.
13/05/2010 at 12:29 pm Permalink
I’ve been a lurker for a while, but decided to de-lurk because I’m really curious to know what you think of the report to the president from the Childhood Obesity Task Force. I’m including the link– I hope it works. Thank you for your website! It’s great!
http://www.letsmove.gov/taskforce_childhoodobesityrpt.html
16/05/2010 at 6:59 pm Permalink
Hello!
Could you please tell me this: Are you still involved in any way with the lawsuit over the Illinois prison system regarding the “soy-protien diet”?
My son is in the Florida prison now, and almost all of their entire diet is this. My son says many, many of the men are getting sick. They give them beans if they do not want the soy stuff. They are fearful of complaining.
We cannot afford to send him money to buy only the commisary food.
Is there anything we can do here in Florida?
Thank You Kindly, Janice
19/05/2010 at 2:58 pm Permalink
I am interesting in making the formula, but concerned about the time involved in getting the raw milk and cream as I would have to drive quite a distance to a dairy farm to get my supply. Wondering if I could use Kefir in place of the raw milk, which I can get at the grocery store.
Thanks!
21/05/2010 at 2:58 pm Permalink
Hi Annemarie,
I am wondering what you know about hi lysine corn and products made with it. I like the lysine idea, but am concerned by the genetic engineering.
Thanks,
Jennifer
08/06/2010 at 2:09 pm Permalink
Hi Ann Marie,
I would love to write a guest post for you if you’re interested. You can reach me at stephanie@threesistersnutrition.com.
I love your blog.
I’m the Boulder, CO Chapter leader for the WAPF. I’m also a psychotherapist and holistic nutritionist specializing in food craving / addiction, eating disorders, and body image.
Like you, I’m trying to spread the word about traditional, nutrient-dense foods. I write for a holistic weight loss blog, http://www.9weightloss.com, where I praise the lard and other fats, and caution against the foods of commerce
All the best,
Stephanie
21/06/2010 at 5:06 pm Permalink
Hi there, I was hoping that you could tell me where to get the “reliable” olive oil. There isn’t any information listed on your resources page :S
Thanks
Amy
29/07/2010 at 1:39 pm Permalink
Hi! Have you ever tried Bubbie’s pickles? They are lacto-fermented and I’m addicted to them. They’re SO GOOD. I want to find a good pickle recipe so I can eat as much as I want without spending a fortune. Do you have one?
Thanks!
31/07/2010 at 6:00 am Permalink
Dear Jeffrey,
We met @ a WA Price convention more than once…but with all the people you meet you will not remember me…I am writing because I want you to come to our lil’ beautiful fishing village of Two Rivers…on lake Michigan to speak.
I own a Wellness business here and want your info put out to all surrounding areas…many!
I am a WA Price Chapter leader…and give out the many phamphets and info you gave to us to give out…But Nothing is better than hearing you speak live!
So please give this a thought…Please!
Thanks.
Blessings to you & for all you do for so many!
Lynne Prucha
17/08/2010 at 9:10 am Permalink
Hi,
I was looking at the Keifer “soda” recipe and noticed it needed filtered water. What kind of filtered water should I look for or do I need to buy a certain kind of filter? What’s the best option?
Thanks,
Amy
26/08/2010 at 5:41 pm Permalink
Hi, there. You mentioned that liver capsules contain arsenic. I am giving them to my infant as she can not eat liver and needs the iron. Do you have any more information on that. Thank you.
27/08/2010 at 8:20 am Permalink
@ Joanna
Get the Carlson brand raw beef liver capsules. That is what I use now, and what Sally Fallon recommends.