Welcome to CHEESESLAVE Q & A!
Every Sunday, I answer your questions. I’ll answer as many questions as I can each week. If I didn’t answer your question this week, please check back next week.
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1. Question: Advice On Dealing With Psoriasis On My Scalp?
Hi AnnMarie,
I need advice on dealing with psoriasis on my scalp. Prescriptions have helped a little, but I can’t afford them anymore, and I don’t want to be dependent on them anyway. It has gotten much worse now that I have a 2 month old, but it’s plagued me since grade school!
I have to admit that I am not following a WAPF diet that well yet, but I’m hoping to get there in the new year with your menus, etc. I do cook from scratch a lot, not boxed stuff, and love my raw milk. Do you or your readers have tips for me?
Thank you!
Bella
Answer
Most likely this is caused by gut dysbiosis (abnormal gut flora). Have you looked into the GAPS Diet?
Whether or not you do GAPS, I recommend getting on a good probiotic and avoiding sugar and starches to help build up your good gut flora.
Most probiotics don’t really work so get a good one. You can find probiotics I recommend on my resources page. Go slow with probiotics and increase gradually to reduce die-off symptoms.
Psoriasis can also be caused by hypothyroidism or auto-immune hypothyroidism so you may want to look into that as well. Many people get results from going on dessicated thyroid. Here is an article about that: Psoriasis, Rosacea and Hypothyroidism — Did You Know There’s a Connection?
I’ve also read that iodine can help psoriasis. This makes sense, because iodine can help hypothyroidism.
I will be writing more articles in the near future about hypothyroidism since I am realized I am hypothyroid. I’ve had good success with adding a lot more carbs to my diet and have just started on dessicated thyroid and iodine. More to come on this topic.
2. Question: Suggestions For Prenatal Vitamins?
Hi Ann Marie,
Happy New Year! Hope you are well.
I’m familiar with the WAPF food guidelines to prepare for pregnancy. In an ideal world, food would give us all the nutrients we need and we wouldn’t prenatal vitamins. But I’m wondering if there is a brand(s) of prenatal vitamins that are good to supplement with in addition to CLO and Liver Tablets? I know folic acid is really crucial for a healthy pregnancy and maybe a supplement is a good addition to a WAPF conception diet?
Thoughts? Brands that are good?
Thanks!
Bayleigh
Answer
Folic acid is necessary for preventing birth defects. If you are eating the recommended amount of liver (3-4 ounces, once or twice a week), you should not have a problem getting enough folic acid.
Here are foods that contain high levels of folic acid:
Liver and liver products
Kidney
Red meats
Shellfish
Whole grains
Leafy vegetables such as spinach, asparagus, turnip greens
Legumes such as dried or fresh beans, peas and lentils
Egg yolks (try to get pastured or at least free range organic)
Sunflower seeds (these should be soaked and dried)
I think dessicated liver pills are a great way to go but only if you are taking enough. Make sure you take enough to equal 3-8 ounces per week. In order to get just 3 ounces a week, you’d have to take 180 capsules per week, or 26 capsules per day.
So I think it’s much better to eat liver — you just have to find a way to enjoy it.
If you don’t like liver, I recommend eating liverwurst sandwiches. I love them and they are much tastier than eating cooked beef liver.
My very favorite form of liver is foie gras. It’s pricey but so worth it, because it’s really delicious. It doesn’t have the livery taste of liver. It just tastes fatty and savory.
Whenever we go out to eat, if there is foie gras on the menu, I order it. I get my liver on at least once or twice a month this way. Of course, I’m lucky living in Las Vegas, where there are plenty of better restaurants that serve foie gras.
You can also buy foie gras
Like I said, foie gras is pricey, but it’s actually cheaper than taking dessicated liver (if you are taking enough).
90 grams (180 capsules or 3.17 ounces) of dessicated liver = $20
22 ounces of foie gras, ordered online) = $87
So it only costs $3.95 per ounce for the foie gras, or $12.52 for 3.17 ounces. A lot cheaper than taking the pills.
If you can’t stand the idea of eating foie gras and hate the taste of liver, I would take the capsules. You can find dessicated liver capsules on my resources pages.
If you can find a way to enjoy beef or chicken liver, that’s the most economical way to go. Many people like to freeze the liver and cut it up into small capsules. However, keep in mind, you still have to eat a LOT of those capsules. The equivalent of 3-8 ounces per week.
I can’t really advise you on other supplements you should take because it really depends on your individual situation. Some people really should take iodine, others need thyroid or adrenal gland. Others need B12. I would work with a naturopath or holistic doctor who will look at your symptoms and also do tests to see if you need specific supplements.
Most pregnant women should probably use magnesium oil or take magnesium baths (foot baths are also good) with magnesium chloride. Most of us are deficient in magnesium and pregnant women need even more. See my article: Are You Suffering from Magnesium Deficiency?
3. Question: Advice On Teething? / Recommendations For A Good Fluoride-free Toothpaste?
Hi Ann Marie!
First of all, I just wanted to let you know how much I enjoy reading your blog. The recipes are fantastic and the content is always great.
My question for you today is related to teething. I have a four year old daughter and a 10 month old son. My daughter had an extremely difficult time with teething. She did not get her first tooth until she was 10 months and each tooth seemed to take an eternity to emerge. The whole ordeal was incredibly painful for her and although I am definitely not keen on medications, we did give her Tylenol sometimes for the pain.
I did not discover WAPF until my daughter was about two, so I thought perhaps things would be better for my son but he seems to be following in the same pattern. He is just getting his first tooth at 10 months and it is taking a long time (over a week just to break through). Also, it is causing him a lot of pain and he cannot sleep unless I give him something for the pain. I realize that some children may just have a more difficult time with teething, but I was wondering if you know of anything that I could be doing nutritionally or with supplements to help with this issue?
I realize that you are not a doctor or dentist, but even if you could point me in the right direction for some information I would be very grateful. My son is breastfed and also eats egg yolk with raw grated liver, cod liver/butter oil, yogurt, organic pastured meats, organic fruits and veggies with butter or coconut oil. I have spent hours looking for information to no avail. I’ve also tried all kinds of homeopathics and cell salts with no luck.
Also, I was wondering if you have any recommendations for a good fluoride free toothpaste.
Thanks so much for all you do!
Beth
Answer
I don’t think 10 months is late for teeth eruption. Some babies are born with teeth; others don’t get teeth until 18 months. The average is around 6 months.
I would avoid Tylenol if you can.
For nutritional help with pain, magnesium instantly springs to mind. Magnesium is known as the “calming mineral”. The best way to absorb magnesium is to use it transdermally — via magnesium oil or magnesium chloride flakes.
See my article: Are You Suffering from Magnesium Deficiency?
Magnesium oil is too strong to spray on a baby’s skin, but you could give him magnesium baths with magnesium flakes. You can find magnesium flakes on my resources pages.
Also, here’s a good article with ideas for natural remedies for teething pain.
I use the fluoride-free toothpaste from Trader Joe’s. You can also find brands on Amazon by searching for fluoride free toothpaste
4. Question: Thoughts About GAPS Diet?
We’ve been reading your blog for quite some time now and have appreciated your ideas.
We’re going to start the GAPS Intro this coming Monday — no real health problems, but want to clear up some minor issues and want to follow all the steps.
Our reluctance to begin the GAPS intro in the past has been the information we have gathered on many, many blogs regarding the GAPS diet. We continually read similar comments from the writers that show many attempts to begin, or stay on the diet. Many times they’ll state something like “the first time we did the GAPS Intro” or “the second time we did GAPS”, or “we’re going to do GAPS again”, etc.
If the GAPS diet is so healing and great, why do people seem to yo/yo off and on. It made us feel that it is no different than any other “fad” diet out there.
Based on our own readings of Dr. Campbell-McBride, Sally Fallon, etc., as well as viewing many DVDs on the subject, we’ve decided it’s right for us. But, we plan on following the intro strictly, move on to the full GAPS diet and then continue with a modified Nourishing Traditions type of diet (we’ll still leave out gluten and most grains which we have done for quite awhile now).
I do have to state that we have access to anything we might need. We already raise our own chickens/eggs and purchase all our grass fed beef, lamb, and raw dairy from locals/friends. So from that standpoint, it will be status quo for us. But we just wanted to know if there was something “unforeseen” in the Intro/full Gaps that we weren’t seeing, that made people yo/yo and not stick with the lifestyle.
Thanks,
Donna
Answer
First of all, let me say that I am a huge advocate of the GAPS Diet. I believe it can help many people with all sorts of health problems.
That said, not everyone needs to go on the GAPS Diet. Even Dr. Natasha says that not everyone needs the GAPS Diet.
You say you don’t have any real health problems. So I would ask, why are you doing the GAPS Diet?
I think that a lot of people have trouble staying on the GAPS Diet because it is so restrictive. Especially the intro diet. I see a lot of people staying on the intro diet for months on end and I believe this is a mistake. The intro diet is designed to kickstart healing, and to eliminate possible allergens.
Furthermore, the GAPS Diet is not a lifestyle in my opinion. It is a temporary diet to help people heal. I think that’s why you see all of this yo-yoing. I worked for 2 years to heal my gut in my 20s on a similar diet. GAPS did not exist back then so I just avoided gluten and sugar and took strong probiotics. Even that was very hard. Eliminating whole food groups is difficult. If I had to eliminate all grains and most beans and all starches, that would have been really hard. I’m not saying it can’t be done and I do think it is necessary for people who are sick and trying to recover. But for people who don’t need to do it, I don’t see the point.
If you don’t have food allergies or signs of a leaky gut or gut dysbiosis (such as chronic constipation, diarrhea, eczema, etc.), I would not recommend the GAPS Diet. I think you’re better off with a balanced WAPF diet.
Lastly, if you don’t have an allergy or sensitivity to gluten, I don’t see any reason to leave wheat out of your diet. The same goes for whole grains such as brown rice, corn and oats. They do need to be soaked, sprouted or fermented. Dr. Natasha recommends incorporating properly prepared whole grains into your diet when you come off the GAPS Diet.
When you leave out a whole food group, such as whole grains, it can cause problems. It is good idea to do so if we are sick and need GAPS. But for people who don’t need GAPS it is unnecessary and can be detrimental to health. See this article by Dr. Mercola about how he suffered when he gave up all grains and starches, and how he had to add potatoes and rice back into his diet.
5. Question: Help For A Recovering Vegetarian?
Hi Ann Marie,
I’ve been a lacto-ovo vegetarian for around 18 years (I’m 32 now and converted at 14). This worked fine for me until after my second child was born (my children at 3.5 and 2, 20 months apart). After my second child hit the toddler age I began to wonder why my fatigue and other symptoms didn’t go away. That research eventually led me to your blog and WAPF.
I’ve been trying to incorporate more animal fats/proteins into my diet, eating more butter and dairy from grass-fed cows, trying to find foods I can sneak eggs into (I gag at the taste) and sneaking in bone broth too.
The problem is meat, broth, eggs, fish… make me gag 
I can do the bone broth in soups where I can’t taste it, or in heavily spiced quinoa and rice but that’s about it.
I started taking FCLO and I’m looking into a B vitamin is there anything else I should supplement with? Any other ideas of where I can sneak some animal foods? I’m hoping the gag reflex will go with time but I’m not sure.
Thanks for taking the time to read this, I thoroughly enjoy your blog and have learned so much!
Warmly,
Michelle
Answer
I will preface my response with the following: Having children too close together causes stress for the mother as well as the children. It is recommended to space children at least 3 years apart. I’m sure you know that now, and it’s too late to do anything about it in your situation, but I’m writing it for the benefit of others reading.
I personally think meat is overrated. The paleo and low carb movements are leading people to believe that they need to eat meat, particularly muscle meat, for breakfast, lunch and dinner. This is simply not true. Many people do not do well on that type of diet. Look at the Swiss villagers Dr. Price studied. They ate a diet of mostly cheese and bread. (However, they did eat liver once a week.)
Honestly, I don’t see a problem with people being lacto-ovo vegetarians. Veganism is extreme and unhealthy, but I think the paleo diet can be just as extreme, restricted and unhealthy as veganism.
I recently met a couple very healthy people, both from India. One was a lacto-ovo vegetarian and the other was primarily vegetarian but they did eat chicken and fish. They had piano key teeth and perfect bone structure, and said they had all their teeth and never had a cavity or got sick growing up. They did not eat meat of any kind.
That said, they ate plenty of cheese and cooked everything in ghee (grass-fed butter). They also ate lots of yogurt and eggs.
If you are taking fermented cod liver oil and eating plenty of dairy and eggs, you should be fine. If you can cook your rice in chicken stock, that would be great. For grains, eat whole grains that are properly prepared. Avoid refined grains such as white rice and white flour.
If you like seafood, by all means, add it to your diet. If you don’t like eggs, try adding egg yolks to smoothies. And of course, eat plenty of good fats like grass-fed butter and cream, and coconut oil.
Since you are recovering from nutritional deficiencies, it wouldn’t be a bad idea to get the benefits of liver — but if you can’t eat it, you could always take the dessicated liver capsules as I mentioned above.
6. Question: Recommendations For Making Whey?
I have been reading a lot about whey and would like to know about making really raw whey. At what temp is it not longer raw?
I have been making yogurt and the recipe calls for heating the milk to 176 degrees, minimum. Then I cool it to 100 degrees and add the culture. If I strain this, is that considered raw whey, as it has not been heated over 100 degrees after adding the culture?
Heating milk to that temp (176), I think is ultra-pasteurization, as I am finding out reading on-line about it. Is that good? or do you know of a way to make a cooler temp yogurt? (I can’t find any recipes.) My yogurt does culture fine, so I am thinking it must have the good bacteria in it, but heating the milk that hot bothersme. Just wanting to make sure its a healthy yogurt and I am getting raw whey.
Thank you for your time and all your wonderful information. What did I do before I met you? I have learned so much.
Norma
Answer
You can make raw milk yougurt. Here are instructions on the Cultures for Health website.
An even easier way to make yogurt is to make villi or filmjolk. These are countertop cultures which will culture like kefir on the counter. You can buy the cultures and get instructions on the Cultures for Health website.
7. Question: Difference In Berkey Water Filters?
I was glad you got this and told us about it so I looked on line and found they have a Berkey light and wondered why you didn’t get that one instead of the Big Berkey. Stainless steel contains nickel so what keeps that from leaching in to the water?
Cindy
Answer
I would worry about nickel leaching into food or water if you were cooking acidic foods in stainless steel. Otherwise I do not think it is an issue.
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{ 75 comments… read them below or add one }
I take dr. ron’s brand of dessicated liver capsules. 7 capsules equals one ounce of liver. Much more affordable. A bottle is 180 caps, and about $30 some dollars.
sorry, *6 capsules equals one ounce of liver. I take 6 a day.
Great suggestion! I think Dr. Ron’s are some of the very best products out there.
THANK YOU for the suggestion for Dr. Rons-I have been taking dessicated liver as well but have often wondered if I’m really getting very much and just cannot stomach the idea of organ meats yet.
Question-since we do not eat any organ meats (yet, maybe someday we’ll work up to it!
), would you recommend mainly the dessicated liver? They also have a product that is a mixture of several different organs. I did also see that they make a multi, but I am currently taking the NOW multi recommended in The Mood Cure. Do you have any idea how this would compare? Thanks!!
Robin, we eased into organ meats by doing beef heart ground up in hamburgers and such. First I started with 4 oz. per pound, then up to 8 oz. Now we can do a lot of different organ meats. I’ve also tried Dr. Rons organ/gland supplement, i think liver is the most important one and less cost prohibitive anyway. I’ve been extremely happy with all of Dr. Ron’s products.
I have taken Dr Ron’s and also made my own “raw liver pills” by cutting up frozen live into small pieces and swallowing it whole. There is no comparison. The raw liver is so much more powerful than the pills. I wish that wasn’t true. I would far rather swallow a couple of pills from a shelf stable bottle.
I never thought of cutting up frozen liver and just swallowing it. I’ll have to try that.
Radiant Life dessicated liver is also 6 capsules for 1 ounce of liver and it looks like it’s cheaper than Dr. Ron’s. I’m sure how they compare otherwise but I just thought I’d mention that!
Hello Ann Marie. Love the blog. Just wondering which organization the child spacing recommendation comes from. Thanks!
Weston A Price Foundation
http://www.westonaprice.org/traditional-diets/ancient-dietary-wisdom
“Price also discovered that many tribes practiced the spacing of children in order to allow the mother to recover her nutrient stores and to ensure that subsequent children would be as healthy as the first. They did this by a system of multiple wives, or in the case of monogamous cultures, deliberate abstinence. Three years was considered the minimum time necessary between children to the same mother–anything less brought shame on the parents and the opprobrium of the village.”
Norma,
I make raw yogurt. Just don’t heat the milk first. What you are making is not raw.
Patty
Raw milk yogurt tends to have bacterial competitive problems, the yogurt cultures have a hard time establishing themselves and the yogurt can taste off. That’s why they recommend pasteurizing it and then reculturing it with the yogurt bacteria. It’s fine and beneficial either way. You can get the purest form of whey by just leaving raw milk out at room temp (covered) for 2-4 days until it separates. Otherwise the whey you take from yogurt is inocculated with yogurt bacteria-not just what you find in plain whey.
I have been making raw milk yogurt for over three month and never had a problem with the off taste. it can be a little more runny than the store bought, but it depends more on a starter that I use than the fact that the milk is pasteurized. I have tried making yogurt from pasteurized milk as well and there is not much of a difference. You just need to make sure your milk is fresh, although I’ve made raw yogurt from a two weeks old milk stores int he fridge and it was totally yummy!.
Hi. It is likely that I am just missing something, but from question 1, with the link to your resources page, I do not see recommended probiotics anywhere. Do you mind giving this slow gal a hint? Thanks.
I did a little experiment with toothpaste: I used to brush about twice a day with normal fluoride toothpaste. I then cut it down to once a day and my teeth got noticeably whiter. I now use bicarb once a day as my toothpaste and it works wonders. My teeth are much whiter, and look healthier. I have been drinking raw milk too, so the combination is great.
I too have stopped brushing twice per day and my teeth and gums look and feel healthier. I was also wondering about the toothpaste. I thought there was something bad about most toothpastes (including the flouride free) – they contain glycerine which coats the teeth and leads to cavities. I’ve been making my own toothpaste from coconut oil, baking soda, and xylitol but no one in the house is in love with it. Ann Marie, for a while weren’t you using tooth soap?
Try out this toothpaste if you like. We love it! http://www.iherb.com/Now-Foods-XyliWhite-Toothpaste-Gel-Fluoride-Free-Refreshmint-1-oz-28-g/23792?at=0
I usually mix an egg into everyone’s bowl of oatmeal (or whatever porrige we are having) just make sure the porrige is hot, and mix the egg in vigorously. You can’t even tell it’s there, so any picky eaters can’t complain
Is the desiccated thyroid you are taking prescription?
No
Hey AM,
I noticed in the Mercola article you linked to a statement that I’m a little confused by:
“Wheat lectin, or “wheat germ agglutinin” (WGA), is largely responsible for many of wheat’s pervasive ill effects. WGA is highest in whole wheat, especially sprouted whole wheat, but wheat isn’t the only grain with significant lectin. All seeds of the grass family (rice, wheat, spelt, rye, etc.) are high in lectins.”
Really? Lectin is highest highest in *sprouted* wheat? How does that work?
I know Mercola is generally on the anti-grain bandwagon which tends to overshadow a lot of his nutrition info, so I thought with your expertise and appreciation for grains, you might be able to shed some light on this from the other side!
I do not believe lectins are a problem for most people, unless they have a very restrictive and limited diet.
According to Kaayla Daniel:
“The biggest problem with lectins comes when people eat an insufficiently varied diet. In one study, rats put on rotation diets showed significantly less damage from lectins than rats fed soy proteins continuously. Because the rats did nearly as well with the rotation diet as they did on a steady diet of high quality, low-lectin feed, the take away message is for us to eat a richly varied diet and to reduce repeated exposure to all lectinrich legumes, especially soybeans and kidney beans.”
Kaayla says the people at risk are vegetarians who eat a lot of soy and infants on soy formula.
http://www.westonaprice.org/food-features/plants-bite-back
That definitely makes sense. Besides, there’s antinutrients and mild “toxins” in just about every form of food. Probably no need to run and hide from a little bit of lectins in your grain! Thanks.
Exactly.
Looking forward to the info you’ll write on hypothyroidism. I have a family history of hyper & hypo thyroid. However, I refuse to go on levothyroxine until I am sure it is for the best interest of my health. I have an autoimmune disorder. My TPO is high, (antibodies) & I have hashimotos! My diet consists whenever possible WAPF (’08), gluten free(’12), & yet to be dairy free too. I have started on many supplements, including an adrenal support. So far I am a bit discouraged ’cause most doc’s I have talked to, don’t agree with giving pig’s desiccated thyroid to hashimotos patients. Have you checked out stop the thyroid madness website?
I would love to hear more about that too. This topic is very confusing to me and I can fully grasp the principle of hormones. I suspect my mother is suffering from thyroid issues and my hormones might be of balance too.
By the way, Ann Marie, what do you think about Leptin Reset?
Donna, I think the GAPS diet can be a sort of “immune tune-up” for anyone. I have heard numerous times, including from Baden, author of the book GAPS Guide (also see http://www.gapsguide.com), that even those who have been eating a Weston Price / Nourishing Traditions diet for years can experience significant benefits from going on it for a time (how long is up to the individual, of course), even those who do not have significant health problems. This is because of the gut-healing and detoxification it brings about. I figure, who among us has not been exposed to pollution, antibiotics, vaccines, the pill, other medications, heavy metals or other things that can become sequestered in the body and trigger health challenges down the road? Weight optimization is another common outcome. I’d say go for it. You’ve got nothing to lose, and you might gain things you had not anticipated.
Couldn’t agree more, Beth. Nearly all of us have some sort of issue that stems from gut damage, because nearly all of us have been exposed to things which trigger it. Who do you know that’s never had an antibiotic or wasn’t raised on the SAD? More yet, who do you know that’s never suffered from acne, fatigue, sleep issues, mood imbalances, allergies of any kind, weight issues, digestive problems, or any other of the numerous conditions that GAPS addresses?
There are very few people who are truly healthy in our modern civilization, in my opinion.
For the mom who is having trouble with a teething baby–try an amber teething necklace. The natural resin in the amber is a pain reliever and it is absorbed through the skin. They have made an enormous difference in my children while they were teething. I know a lot of people are skeptical, but in my experience, they really work!
My son has been wearing amber necklace since he was 2 or 3 months and we never had any kind of problems associated with teething. It was a totally painless process for him. I am not sure whether it was from the necklace or he is just lucky, but necklace won’t hurt in any case. For the least part, it looks cute:)
Awesome!
Michelle, you could also cut liver into tiny pieces and freeze them on a cookie sheet. Then store in a freezer container and thaw a couple at a time to swallow whole, down the hatch, like a pill. No taste, no gag, no fuss, no muss.
Thanks Beth! I’m honestly scared of this right now but I will keep this in mind because the pills are expensive! How long do you thaw it before taking it?
When I do this I take them still frozen with a warm drink. Like a mug of broth.
PattyLA
Is raw liver more beneficial than cooked? I love liver patties, but don’t think I can take liver raw?
Yes raw liver is best.
Seared foie gras is almost raw.
I should have asked it differently. If I love cooked liver, should I torture myself by trying to take it raw or just enjoy the cooked version?
When Dr. Louisa Williams gave her speech about Radical Medicine, she talked about the BPA in SOME plastics and said “don’t go out and by a stainless steel water bottle because they contain nickel and it leaches out, Instead, look for a hard plastic BPA free bottle.”
Many waters test acid anyway, that is why they preach alkaline water but even water that is to alkaline does a lot of damage and leaching on it’s own.
When I was in a college chemisty class, we learned that water is the most potent solvent on earth. You should be able to look that up or talk to a chemistry teacher about this.
Also, in in Dr. Williams book, she talks about the different metals used in dentistry and nickel was one of them.The problems she stated was the reaction of other metals and of course, most peoples saliva is ph neutral either.
Not everything needs an acid to leach out.
That is interesting.
I’m personally not worried about it. You probably do more damage just swimming in a chlorinated pool or soaking in a fluoridated bath.
I have a question for you:
1) When you say that one needs dessicated liver capsules x 26 a day x 7 days a week to equal 3 ounces of liver; how much liver is in each of these capsules? The reason I ask is because dosages vary from brand to brand.
2) Were the people above vegetarian or not? I’m confused because you said that one was “a lacto-ovo vegetarian and the other was primarily vegetarian but they did eat chicken and fish”, But then you said that they both “did not eat meat of any kind”.
I think she was confused about the weight issue of how much to take. Dried liver weights less then fully hydrated liver-the hydrated kind is what you need 3-8oz. a week of so if it’s dried you would need way less. An average good quality liver cap supplement is typically around 6 caps a day which equals about one ounce of hydrated liver. Nobody would ever take 26 capsules a day of anything in my opinion, what would be the point?
The brand I was using as an example was the dessicated liver Radiant Life Co. sells.
They have a bottle with 180 Capsules (90 gram bottle)
90 grams = a little over 3 ounces (3.17)
I didn’t think about the hydration issue. You are right! I’ll fix that in the post. But how did you arrive at 6 caps per day?
I think it is true of the frozen liver homemade capsules, though. With those you would need to take the equivalent of 3-8 ounces per week.
Six capsules of dessicated liver=one ounce of fresh liver (at least for Dr. Ron’s brand). So 18-48 capsules per week would equal 3-8 ounces of liver per week. However I much prefer to swallow small pieces of raw liver (or heart or kidney) with kombucha and “Urban Moonshine” bitters (I also use Dr. Ron’s Organ Delight as my multi-vitamin occasionally). I can’t taste it all, it’s soooo cheap, and I can eat 4 ounces in a matter of seconds. P.S. I am a reformed “white bread and cake” vegetarian and I thought pretty much everything that wasn’t packaged was gross until a few years ago. I still can’t hack the taste of organs but I make darn sure to eat them and this is the simplest way I have learned how (frozen cubes of organ meats also make an excellent healthy treat for dogs!)
I make my own toothpaste – it works great and is way cheaper than the mystery-ingredient filled “flouride free” options out there. There are many options out there – but pretty much all of them use a base of coconut oil and baking soda.
Is coconut oil and baking soda bad? What do you put in your toothpaste?
If you don’t like liver you can hide it very well, cook and grind up, put into meatloaf or chili with your other ground meat. Or any other chopped meat dish would work I’m sure.
Thanks for sharing the info in here..I am really sure I will use this kind of post..
Thank you Ann Marie! I feel like there is so little mention of how lacto-ovo vegetarian’s fit into WAPF, so your response was really helpful to me! I started taking desicated liver a little while ago and thankfully it has been really easy take! I have been thinking about adding egg yolks to my milk kefir/fruit smoothies… I’m a little nervous though. Can you taste it?
No I can’t taste egg yolks in smoothies. Try adding just one and use enough fruit & honey. If you can’t taste it, try two.
Something to keep in mind about the folic acid during pregnancy well actually at anytime is 40-60% of the population has a genetic mutation where those with a mutation aren’t able to utilize folic acid and must supplement 5-methylfolate. This is fairly new in the medical world to some. This is Dr. Ben Lynch’s website http://mthfr.net/ he knows a lot about this. I think it’s wise to get tested for the mthfr mutation. There’s many risks associated with this mutation but can be prevented with proper supplemenation and diet.
Re: #2, My understanding is that folate is what you want to get in the diet, not folic acid. Different forms of this B vitamin are not identical, folate is what is found in green leafy vegetables, nutritional yeast, legumes, and liver, and folic acid is found in vitamin pills because it’s synthetic. Folic acid will prevent neural tube defects, a rare birth defect, but apparently at the cost of increased heart attacks (I think that’s what it was) later in life. Wish I could remember where I read that in the past several months, but it stuck in my mind. It’s like Vitamin D3 vs D2. They are not equivalent, one is healthful, the other is detrimental in supplement form.
I just found this article, it’s not the one I first read about the difference between folic acid and folate, but it covers the same material I think: http://www.socialmoms.net/profiles/blogs/folate-vs-folic-acid-benefits
OK, it’s not heart attacks, folic acid supplementation has caused “An increase in breast and prostate cancer risk by 20-30%, as well as asthma and respiratory tract infections in children by 25%. This has caused Ireland, the UK, Sweden, Italy and the Netherland to rethink plans of fortifications” of folic acid.
And it’s not just neural tube defects, it’s all kinds of birth defects, and they’re not so rare, so it is an issue. Good info in that link.
Jeanmarie The issue is for those with the mutation that CAN’T utilize folic acid. Those with the mutation are lacking an enzyme to cenvert folic acid. If you read on Dr. Bens site or even google the mthfr mutation you will read more on this. That’s a reason why folic acid is shown to cause heart attacks and cancer is becuase those with the mutations have major issues with folic acid as well as other B vits.This mutation is also common in those who have had blood clots,autoimmune disorders,still births,reoccuring miscarriages and well the list goes on and on. Also those with the mutations can’t rid their bodies of metals very easily. Please read Dr. Bens site. This is something that people need to know about. A smiple blood test and proper diet/supplementation could help so many!
Teething! My girls teeth came in just fine until we got to the molars. Both girls the 1st year molars were 2 months of misery. I’ve tried just about everything but what helps the most is REAL clove oil. (be sure that is is extremely good quality and ok for ingestion and you will probably have to dilute with coconut or some other oil) I put it on the gums at bedtime and I was pretty shocked the first night when we got a full nights sleep. I would suggest young living essential oils.
Great suggestion!
I sell Young Living Essential Oils:
https://www.youngliving.org/annemariem
Hi – this is for Bella – question #1. I tried everything as well – diet wise – and couldn’t get rid of scalp psoriasis/eczema. Tried coconut oil, tea tree oil, neem oil – tried everything.
My derm prescribed a salicyclic shampoo along with some kind of steroid leave in solution – wow – strong combination. It seemed to work but along with it went any hair color and moisture and I was left with dried out straw-like graying hair – -not cute.
Finally I read about Philip Kingsley’s shampoo for “Flaky and Itchy Scalp”. WOW – it cleared everything up after the first use. It’s not cheap but neither are my NYC highlights! It smells great and is color safe and most importantly – effective. I had tried other shampoos but this one has really been a lifesaver – doubt I’ll ever use anything else. You can get it online – or in shops depending on where you live. And they sell a sample size one to try (on the company’s website) – saves some $$ and I kept that small bottle to refill and use while traveling. Hope this helps!
Hi Ann Marie, Thanks as always for your thoughtful comments. I especially appreciate the response to the recovering vegetarian. I am a WAPF’ers who doesn’t seem to need or want to eat meat and feel just fine eating good fats, dairy, eggs and FCLO and putting in whatever else fits your tastes such as fish or chicken occasionally. And of course it is important to prep grains, nuts and eliminate excessive sugar. I’m a bit concerned that the WAPF principles are being re-written in a lot of blogs to a paleo lifestyle with lots of meat and that just doesn’t work for me. Thanks again!
@Donna
One of the things I love about WAPF is that there is no one “right” diet. Dr. Price found people all over the world thriving on very different diets. From mostly meat and fat to mostly grains, veggies and dairy. (He didn’t find any healthy vegans though.)
I agree with you about the trend toward paleo on a lot of WAPF blogs. It may work for some people, and I respect that. But I don’t believe it works for most people.
I am new to WAPF and also a lacto/ovo vegetarian. I really appreicate all of the info I have learned here! One quick question….do you need to do GAPS before starting on a WAPF diet to really get the health benefits? I feel as though I could manage the changes you listed in the Q&A section about being lacto/ovo vegetarian, but I don’t think I could manage the foods required for GAPS. It seems as though GAPS is a wonderful healer (and probably something I could benefit from) but I’m trying to be realistic about actually doing it. Thanks!
I don’t believe GAPS is necessary for most people.
If you have signs of food allergies and/or gut dysbiosis (abnormal gut flora and/or leaky gut) then yes, I would do GAPS. Otherwise, no it is not necessary.
Hi Ann Marie,
I was wondering if you could back up your comments that Paleo-style diets aren’t right for “most” people. You seem to mention this frequently as of late, but I’ve yet to see a reference (sorry if I’ve just missed it, though). Given that these diets are just as concerned with nutrient density as WAPF, a variety of animal and plant products is encouraged. Beef probably gets the most attention because it’s among those tasty previously-forbidden foods.
I think that Ann Marie has had success raising her body temperature using carbohydrates. I have been reading along. I am also hypothyroid and on medicine for it so this is all very interesting to me. I am concerned that with a low body temp, excess carbs, converted to sugars, could lead to candida overgrowth. I am watching this blog to see what happens. I hope she gets up to 98.6 with no ill side effects.
Indeed. I’m interested in following her progress as well, given my own adrenal/thyroid issues. Paleo/Primal diets, however, have very little to do with carbs (there are low, moderate, and high versions, and it’s all very individual), and I think she knows this.
@Jade
I don’t know of any high carb paleo diets. Can you point me to one?
I see a lot of people doing low-carb paleo. I see a great deal of emphasis on muscle meats and non-starchy vegetables. I see a lot of paleo/primal folks admonishing about not eating too much fruit or honey.
Avoiding most starches and all grains and all or most dairy, and being stingy about fruit and honey invariably leads to a low carb diet. There is evidence that a low carb diet is not healthy for a lot of people. Particularly women who want to get pregnant (and men who want to procreate) or who are recovering from giving birth and nursing.
There are many people who have adopted a high-carb paleo diet (high in relation to most paleo diets, not SAD): Archevore (Kurt Harris) is a good one, with his recently revised plan. As are Melissa McKewan and Paul Jaminet. Chris Kresser has written about his inclusion of sourdough buckwheat, rice, potatoes and various fermented dairy products. Denise Minger recently did a post that was skeptical about the Paleo tendency to avoid sugary fruits: http://rawfoodsos.com/2011/05/31/wild-and-ancient-fruit/ Not that there’s any evidence that higher carb diets are universally superior.
Paleo’s come a long way from Cordain’s largely discredited book (low in saturated fat? Perish the thought!). The VLC people you come across are by no means the majority, and have probably wound up there because various health complaints necessitated it. Even Richard Nikoley of Free the Animal, for all his anti-anything-but-paleo rhetoric regularly eats potatoes. The point is, diet is individual, and there’s plenty of space within Paleo to choose the carb (or any other macronutrient) level that’s right for you. Discrediting all of it, with no evidence, based on what you assume is a highly prevalent carb upper-limit, just comes off as a bit ignorant. “Very Low Carb Diets,” not “Paleo,” is perhaps what you meant to say.
@Jade
Thanks for your comment.
Yes, many of these folks are including more starches, grains and dairy in their diets. However, this is pretty recent.
And I wouldn’t say they are high carb, would you?
Jaminet for example, eats low carb, not high carb. “In our book, we recommend a slightly low-carb diet of 20-30% of calories.” http://perfecthealthdiet.com/?p=5528
I’d have to go look and see what the others eat but I can bet they are NOT eating high carb.
I was wondering if you could back up your comments that Paleo-style diets aren’t right for “most” people.
OK, you are misquoting me here. I did not say that Paleo-style diets are not right for most people.
What I said was:
“The paleo and low carb movements are leading people to believe that they need to eat meat, particularly muscle meat, for breakfast, lunch and dinner. This is simply not true. Many people do not do well on that type of diet.”
You said I said most people don’t do well on paleo. I said most people don’t do well on meat for breakfast, lunch and dinner. If someone’s ethnic heritage is Inuit or Native American, then they probably do very well on that sort of diet. Even people of Irish and Russian heritage are probably more acclimated to eating more meat. My husband is that way — he likes meat or fish for breakfast, lunch and dinner.
See, I don’t have a problem with people being acclimated to eating a certain way. I don’t think it’s bad or wrong that my husband eats the way he does. We’re all different and I respect that.
What I do think is wrong is a whole movement (paleo, although low carb does this too) that tells its followers that eating a high-carb diet is wrong and even “dangerous”.
Please show me evidence of a paleo leader who is eating high carb. Meaning 40-50% or more carbs in their diet.
Gidday Ann Marie… So glad you will be doing iodine. I was just about to write to you about it. I was told not to take it by a WAP doc for hashimoto’s as it’s supposed to be harmful. But after doing my own research for a couple of months, i am convinced it will help me. I felt extra energy after one tiny dose within one hour and have remained feeling that way for over 3 weeks. Look forward to your info on that subject.
Love that you are sticking up for carbs. I felt awful whenever I tried low carb after being convinced it was the right way. Of course reading Matty S. for years really helped. Still loving me some tateys and soaked rice. No gluten for me though. The healing journey continues.
Best to you dear. Your blog is so supportive of us all and it’s appreciated!
Jagrati
I know this must seem like a silly question, but I can’t find an answer anywhere. When it comes to meats, specifically chicken, what are the “soft tissues”??? The skin? And what do you do with the skin after you’ve used a whole chicken to make stock? Eat it with the meat, or puree it and add to the soup, or discard it? I really appreciate your answers.
I have a question about making stock on the stove-top.
Since I don’t have a slow cooker, I’ll turn the gas stove on its lowest and simmer the stock for as long as I am at home and awake. I can do this for maybe 6 hours at a time. If I have to go out, I’ll turn the stove off and be sure to come back in 5 hours or less. At night time I can manage to sleep for 6 hours with the pot off, and then get up and turn it back on. I’ll do this for two or three days, or even four.
Since I have no plans to get a slow cooker or stock pot, I need to make stock this way.
Is there any danger in doing this such as food poisoning or growth of unwanted bacteria?
Also, is it ok to put peppercorns and mustard seeds in the stock, as well as bay leaves and some onions? I’ve read how mustard is a very healthy spice, but also know that mustard gas is not.
thanks!
Kate
Kate, I make mine on the stove top and I sleep with it on a very low temp. No problems here. Never boiled dry. Just make sure the lid is on and it is barely simmering.
I think I could possibly feel OK doing this on an electric stove, but keeping a very low flame turned on with a gas stove is too risky. The flame could go out too easily. Maybe a low temp in the oven in an oven-proof pot would be a better option?
Kate, I don’t think there’s much of a problem with food poisoning or unwanted bacteria if you’re dealing with carefully sourced, pastured products to begin with and you’re re-simmering the pot.
If you’re ever in the market, I use a Nesco 6qt electric roaster oven that has a temp dial with a wider range of temps than a slow cooker (must specify the porcelain-enamel cookwell and glass lid for this product, not nonstick aluminum). You can get it boiling quickly and then turn it down to an almost imperceptible burble of a simmer, which is what you want.
I think I missed the part about the gas cook-top. Mine IS electric. Sorry for the confusion.