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1. Question: Where to Get Cod Liver Oil Gummy Fish?
I saw you mentioned Kate eating her cod liver oil gummy fish. I ordered them one time, but now I can’t seem to find them! Where do you get them from?
Thanks!
Lynda
Answer
I got them from Green Pasture Products, which you can find on my resources page.
Unfortunately, they have stopped carrying the gummy fish. They had some issues with them sticking together. I ended up buying a huge box of them when they were discontinued (at a great discount) so we have enough to last us for several months.
Even more unfortunately, they are not planning to bring them back (I heard something about not being able to get a manufacturer to make them cheaply enough — not sure if that is true). Anyhow, Dave did tell me that they are working on something similar, so we’ll just have to wait until that comes out.
2. Question: Opinion on Infant Probiotics?
Hello Cheeseslave! Thank you so very much for all of the wonderful information that you convey!
I was GBS positive so had antibiotics during labor with my son. Because of this I am assuming that he did not inherit any of my gut bacteria since it would have all been wiped out. It is my understanding that probiotics do not pass through breast milk.
I have been giving my 3 month old son some Country Life infant probiotics, but am wondering if there is a better brand. Do you think I could give him Biokult? What are your thoughts and suggestions?
Thanks!
Rachel
Answer
Vaginal delivery is just one way that babies inherit our gut flora. They do also get probiotics from our breast milk.
If you are nursing, just take the Biokult yourself. It will pass through your milk to your baby. You can also break open a capsule and sprinkle a little of the powder on your nipples.
And yeah, I don’t recommend Country Life brand. In my experience, most of the probiotics you can buy in stores don’t work at all.
You can find Biokult listed on my resources page.
3. Question: Suggestion for Light Tasting Olive Oil for Mayo?
Hi, Anne Marie,
I’m just wondering why you no longer have Chaffin’s olive oil listed on your resource page. I ordered from them last year and thought their oil was great in homemade mayonnaise, but when I tried to order more, they were out and I had to wait several months to get more.
The second bottle didn’t taste as good as the first. It was a little too strong for me. Have you found another light-tasting olive oil good for mayo?
I know you’re busy, so answer when you can!
Thanks!
Sharon
Answer
Hi, Sharon,
Chaffin Family Orchards is one of our Real Food Media sponsors and they will be listed on our resources page again very soon (within the month — we’re renewing their contract).
The reason they ran out for a while is because they only harvest the olives once a year. This is how they get such mild, light-tasting olive oil. It’s called “late harvest” — they harvest in late December/early January. Almost nobody does this — this is why Chaffin’s olive oil is so different. (It is also because they use Mission olives, which don’t grow everywhere.)
They do have some of the late-harvest olive oil in stock right now (go and get some!) and the Real Food Media bloggers will be helping them promote it in the coming months. Then in the fall, starting around September or October, we’ll start promoting their CSA program which will enable you to buy olive oil from them when they harvest in the new year.
4. Question: Where to Purchase Flip Top Bottles to Store My Water Kefir?
Hi Ann Marie,
I am looking for flip-top bottles to store my water kefir. Do you have any recommendations for a place to buy them?
Rebecca Allen
Answer
The flip-top bottles you see pictured on my Water Kefir recipe post came from Whole Foods. They came as bottles of wine, which I drank and then used for water kefir.
You can see a photo of the bottle here. I don’t see them selling this brand at Whole Foods anymore but maybe you can find it at Le Pain au Quotidien, a chain of French boulangeries (bakeries). They are the makers of this particular wine. We have one here in L.A. but I haven’t checked to see if they carry the wine.
There are a few different brands of beer that have flip-tops — you can buy them in stores and then reuse them after you drink the beer. I have also seen the flip-top bottles at homebrew (beer making supply) stores.
Speaking of flip-tops, I recently tried a recipe for fizzy dairy kefir. It tastes like kefir champagne. You make dairy kefir, letting it ferment for 24 hours or longer, and then you put it in a flip-top bottle and shake it every few hours. You let it ferment in there for a few more days. It’s really delicious.
5. Question: Can the GAPS Diet Help Heal Tooth Decay?
I hear a lot about the things the GAPS diet can cure. Could it also help heal tooth decay? I’ve already read
Cure Tooth Decay by Ramiel Nagel but haven’t had much luck with his recommendations.
Sonia
Answer
Yes! If you’re not having luck with the recommendations from Rami, and you suspect a leaky gut, then I would absolutely try the GAPS Diet.
Here’s why. When we have abnormal gut flora and a leaky gut, we are not able to properly digest and absorb nutrients. If you can’t absorb the nutrients, they are not going to go to the parts of the body where we need them (like the bones and teeth). So it is critical to heal the gut first.
6. Question: Can You Explain the GAPS Diet Compared to the Food Pyramid?
Hi,
I’ve recently been learning about WAPF dietary principles and GAPS diet. GAPS in particular has reduced carbs by eliminating grains and starches etc. This does not worry me as I believe that so much carb is not completely necessary as long as we get calories from fat.
There are some people who are concerned about low carb diets such as GAPS as they feel carbs are essential based on the food pyramid where a large proportion of your meal would be rice, pasta or bread. How best to explain to people that the food pyramid is not the healthiest way to eat and that all those carbs are not essential? Perhaps there is something written on the topic already to explain this simply.
Thanks!
Olivia
Answer
Here is a video:
As I’m sure you know, the GAPS diet goes beyond just reducing carbs and eliminating grains. It is really about healing the gut. So many of us have damaged guts due to taking antibiotics, the birth control pill, steroids and other medications, drinking chlorinated water, and also eating foods that are not properly prepared and thus very hard to digest (like unfermented soy and other legumes, unsoaked nuts, whole grains and seeds).
First of all, we have to avoid foods that are hard to digest. This includes all disaccharides and polysaccharides, which require you to produce enzymes in order to digest them. If you have a damaged gut, you cannot produce those enzymes, and so these foods are indigestible. Monosaccharides are allowed, because you do not need enzymes to break them down — this includes meats, fish, bone broths, and non-starchy vegetables.
7. Question: Is My Body Having Difficulty Digesting Cow’s Milk?
Hello-
I came across your blog a few weeks ago, although for a while now I have been a proponent of “real foods.” I’m only sixteen, but since I cured myself of Crohn’s disease by changing my diet (well, not sure if I’m “cured.” But I have no symptoms whatsoever), I have been very interested in nutrition.
My family and I recently found a local source of raw milk, which I use to make homemade kefir. I know how nutritious kefir is, and because I don’t eat much organ meat, I include it in my diet along with plenty of cod liver oil, butter oil, pastured chicken eggs, and grass-fed meat.
However, I have noticed since I reintroduced dairy back into my diet that bowel movements have become a bit more difficult to pass, not by much, but there was a definite change. Do you think my body is having difficult digesting cow’s milk, even in a fermented state? I would really hate to stop drinking kefir, but if my body is telling me something, I want to listen to it.
Julia
Answer
Hi, Julia,
Good for you that you cured yourself! I cured myself when I was in my 20s and I’m so glad I took the time to research and learn, and take my health back into my own hands.
What you may want to do is start more slowly with the kefir. Often when we introduce fermented foods or probiotics, our symptoms seem to get worse for a while. This is because the good bacteria we are introducing are going to work fighting the bad guys (the pathogenic bacteria). When the bad guys get killed off, they need to be eliminated, and this can cause uncomfortable symptoms if we move too quickly.
Maybe you can start with just a tablespoon (or even a teaspoon) per day, and slowly increase by a tablespoon (or teaspoon) every few days. See if that helps. Kefir is an amazing food with many more strains of good bacteria than just about anything else so I think you’ll see good results if you go slow.
8. Question: Are the Healthy Ingredients from Dandy Blend Coffee Ruined When Roasted?
I realize the Dandy Blend is healthier than coffee, but was wondering whether those normally healthy ingredients become ruined, once they are roasted?
I’m also wondering whether the constituent grains may make this an acid pH.
Valerie
Answer
Here is the answer from the Dandy Blend website:
Q. Doesn’t roasting destroy enzymes, vitamins, and other components in the roots and grains?
A. Some enzymes and vitamins are affected by roasting. However, dandelions and other ingredients contain many minerals that are locked up behind thick cell walls. Roasting releases them and makes them more available to the body than they are in the raw state. It also carmelizes digestive bitters and makes them more effective.
As far as the grains that are added to the Dandy Blend, I’m not really sure what you mean about an acid pH. Maybe you could clarify in the comments? I guess I want to know why this is an issue for you.
9. Question: Recommendation on What to Eat After Food Poisoning?
Hi, Ann Marie!
I read your posts every time, very very educational. Love the Q&A posts!!! We “live” traditional life, but some times we get food poisoning (probably because I ate old food)! What would you recommend to eat after the vomiting and not eating anything for a day or so? I did drink and try to kept hydrated, it was tough, since nothing would stay in, but eventually it did. I don’t eat grains, sometimes I eat gluten free, I just have gluten intolerance more than anything else. Thank you!
Liljana
Answer
I have had food poisoning a couple of times in the past few years. One time it was because I did not add enough whey to one of my ferments (I did not follow the recipe) and another time it was because I bought some chicken at the farmer’s market on a hot day and did not put it in the fridge soon enough.
On the occasions I have gotten food poisoning, I have taken activated charcoal. It will chelate everything out of your system pretty quickly. I don’t recommend taking it unless you really need it (i.e., you’re sick with some kind of food poisoning) because it chelates everything — all the good and the bad.
10. Question: What Does “White Label” Actually Mean?
Hi Ann Marie,
I read that you said that Niman Ranch has now gone “white label” and you no longer buy their meats. I don’t have a local source for properly raised pork and had been buying Niman Ranch as a “good” meat but now am wondering what you mean by white label and if I should just not eat pork till I find better?
Thanks!
Ginny
Answer
I’m not sure where you read that. What I said was that I used to buy Niman Ranch bacon from Trader Joe’s. They recently switched at my store to a “white label” brand of unknown origin. White label means they don’t put the Niman Ranch label on — it just says Trader Joe’s brand. Trader Joe’s sells a lot of their products this way (this is one of the ways they keep the prices so low).
I asked at the store where the new “white label” bacon came from and they said they didn’t know. Unless and until I know where the bacon comes from, I’m no longer buying it.
I now buy bacon from my local farmer who raises his pigs outdoors, or I sometimes get it from Whole Foods.
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{ 459 comments… read them below or add one }
About a light oil for mayo, I have a friend who uses sesame oil for her mayo and it tastes great.
i use the bionature brand…we like it
I use a mixture of olive oil, sesame oil, and coconut oil (I use wilderness family naturals expeller pressed- pretty much no flavor- still all the nutrients).
I always get rave reviews on my mayo- so it must be working
okay.. specific recipe please, riceinmay
Does it get to hard in the fridge with the coconut oil riceinmay?
Yes, do share your recipe and method, please.
The key to it not getting to hard in the fridge is 1. not using more than 1/3 coconut oil, and 2. (most important) – get a REALLY good emulsification! I’ve found my vitamix is ideal for this.
I’ll pull and post my recipe in the morning (I don’t remember it off the top of my head- and I’m afraid I’d tell you wrong)
I find the blender did a much better job than the food processor of making it thick. I’ll have to try adding the coconut oil too next time.
oooooo, sounds good. I’m waiting for your recipe.
Riceinmay, I have not tried it with coconut oil figuring it would harden in the fridge but I guess that is the key…thanks, that saved me some trial and error.
Three egg yolks from pastured hens
1 1/2 Tbs lemon juice
1 tsp. unrefined sea salt
2 tsp. raw honey
1 Tbs. whey
1/2 tsp strong grain mustard
1/3 cup extra virgin olive oil
1/3 cup expeller-pressed coconut oil
1/3 cup sesame seed oil
Mix all ingredients other than oil in a blender. SLOWLY start dripping the oil into the blender. Once you have about 1/3 the oil in- you can start adding it fast- more of a drizzle. Once all the oil is in, turn the blender speed up a little- and blend for a min or two longer (on my vitamix it’s not long- and then it doesn’t blend at all cause it’s so thick.). This helps set the emulsification
Let it sit on the counter for 7 or so hours (it’s got whey in it- so it’s lacto-fermented.) – It last about a month (if you can keep it in the fridge that long)
Btw- I mix all 3 oils into on measuring cup to make it easy
Nice recipe!
I use half olive oil and half coconut oil in my mayo- turns out great every time. Recipe here http://www.realfoodwholehealth.com/2011/02/homemade-mayonnaise/
thanks for the recipe. I am going to try it.
I do 1/2 coconut and 1/2 olive oil alot also- I’ve just noticed it doesn’t last as long in the fridge. Or at least it’s easier for the emulsion to break. It’s fine for the first couple days- but then you’ll go to pull it out and it’s just a bit to hard- but if you let it sit out- then the emulsion totally breaks (and your left with a goopy mess)
Switching to using my vitamix seemed to help alot with that problem…..so I’m guessing it’s mostly a emulsification issue. None the less, if I know we aren’t going to be using the mayo up pretty quick- i go ahead and add the sesame oil to reduce the amount of coconut oil
I almost got a vitamix, but the fact that it is a plastic container bothered me. A friend has a vitamix from 1951 and it has a stainless steel container.
It is my FAVORITE kitchen tool!!!!!!!!
the plastic doesn’t bother you?
Nope. They are BPA free. You can’t avoid all forms of chemicals- so you have to pick and choose your battles. We don’t use plastic (other than occasionally- and give me about 6 more months and it’ll all be phased out). Safe laundry detergent, organic foods, very very few canned products, no chemicals in soaps and shampoos, ect ect. So – it’s a concession I’m willing to make! Perfect? No- but SOOOO worth it!
Ok- so maybe you could avoid all forms of chemicals???? – But honestly – I’m not willing to go there. I pick and choose my battles. LOL
I joke that I’m a study on contradictions. I use a no-poo, or natural shampoo. I don’t use commercial deodarant (make my own) – don’t use chemical face cleaners, or lotions (raw milk and coconut oil)……….But get my hair highlighted – lol – see what I mean?”
That seems like less contradictions than I see in most people.
Farmerkimberly, I bought an old old vitamix on ebay for $100 and used that for several years and enjoyed it. Then the metal container fell apart and the motor blew up. It was pretty old. I did a ton of research and bough a new VitaMix from Costco and have never regreted it. It has way more horsepower
Farmerkimberly, I bought an old old vitamix on ebay for $100 and used that for several years and enjoyed it. Then the metal container fell apart and the motor blew up. It was pretty old. I did a ton of research and bough a new VitaMix from Costco and have never regreted it. It has way more horsepower
I love mine too!!! It does seem to be getting tired though!
It is my favorite kitchen tool as well.
yeah! tell me about it! It takes blender to a whole new level. In my opinion it’s worth every penny (and I had to save up for 2 years to get it
)
my mom bought one when I was about 10yrs old and never used it… I casually asked her if I could borrow it about 3 years ago and she said oh that old thing, you can just have it, I haven’t used it in years…. but when your idea of homemade is muffins from jiffy mix…..lets just say she thought it looked like a cool “toy” and they have lots of money but she never used it….
So I was blessed beyond belief because it would have taken at least 2 years for me to have saved up for it as well… maybe longer back then, we were pretty darn strapped !
We use a mix of seasme oil and olive oil and it tastes really good. Our olive oil is the strong flavored extra virgin cold pressed first press
Oh I really like mayo made with sesame oil ! I don’t use it often since it’s higher in omega 6 but a mixture would be a good idea….
Sesame oil is higher in Omega 6?
Yeah- it’s 43% omega 6, 43% omega 9 and 12% sat fats (I don’t know what the missing 8% is)
None the less, we do need some omega 6 in our diet. If you aren’t eating processed foods- I don’t think you really have to worry about over doing the omega 6
I am pretty sure that is what I read…
Yes, sesame oil is high in Omega 6.
I use grapeseed oil – it’s raw and expeller pressed, has a golden greenish color and practically no flavor at all. Which is interesting, since grape seeds themselves turn your mouth into a desert.
I’ve had trouble finding an olive oil that I like for homemade mayo, this info helps. thanks!
I like to use half olive oil, half duck fat in my mayonnaise. Duck fat has a nice neutral flavor that keeps the olive oil from being to overpowering.
*too*! Whoops!
Thanks, Kelsy!
Where do you get duck fat?
from a duck
Seriously though- roasting a duck, and a goose at least once a year is a MUST! They both give you TONS of fat!!!!
Once a year? That’s all? How about once a month?
LOL!!!! Between the coconut oil, lard, butter, goose fat, duck fat, smaltz, and tallow- I only have to do it every 9-12 months. Although both duck and goose are really fatty- the amount of fat that you end up with from a goose is AMAZING!
Yea, your right. Are you able to get raw butter where you live? If not, do you buy Kerrygold?
I am- but my budget couldn’t afford it. I can get my hands on kerrygold, and a different (not organic valley) pastured butter. It’s $4/pound- where the raw butter is $8 per 1/2 pound. So I just get the pastured butter, and kerrygold (love that stuff!)
Only $4 per lb for Kerrygold? That’s the cost of a half a lb where I live.
Oops! I wrote that out in a confusing way. The pastured butter I buy at the local health food store is $4/pound. I get Kerrygold when on sale- between $3 and $3.50/ 8oz pkg
LOL! I think you made your next statement even more confusing. So $4 per lb and you get it on sale for $3.50 for a half a lb. I wouldn’t even get it on sale if this was the case.
Ok- 3rd time is the charm?
I buy 2 types of butter:
1. A pastured butter. I’ve only ever seen it available at a small local health food store. I pay $4/ pound for that butter
2. Kerrygold – I prefer to buy that on sale. Sale price is $3 – 3.5 for an 8 oz block. I save it for special occasions. I think it just has a richer flavor- so I don’t cook with it- but I use it in pate and for fresh eating
Is the pastured butter from a local farmer? I think it is very odd that it’s only $4/lb. Maybe the farmer has a lot of butter in stock?
It’s not a local farmer. Here’s the info on their webset – http://www.humboldtcreamery.com/sustainability_1.html
I have opened so many links that people are posting on this blog that my computer screen is covered in opened windows that I want to read . . . .when I have time. ACK> lol
Farmerkimberly- you are going to LOVE me for this info!!!!
check out http://springpadit.com/springpad/
It’s like bookmarks on steriods! There’s a million ways to use it- but here’s what I do. I create notebooks (I’ve got tons of them). And whenever I want to remember something- whether a recipe, or a company name, or a website- anything, I springpad it into the proper notebook. Everything is extremely organized and it has a search function. I use google chrome as my internet- (instead of explorer) – and there’s even an add on- so it has a little icon on ever page. It’s seriously awesome!
It totally broke me of my 5,000 windows open at a time addiction (used to drive my hubby NUTS!)
whoa…so is that how you keep track of all these conversations… I keep having to search and search in the forum for them all…it’s SO annoying.
LOL- no- I don’t use springpadit to keep track of our conversations. I just use it for keeping track of everything else.
Btw- no sympathy from me towards your “struggles” to keep caught up! LOL
haha riceinmay – you really are cold hearted. j/k. I am going to see if I can’t figure out that spring pad deal though, it seems like it would help me stay organized more… that is not a strong suit of mine.
Ha ha ha ha, riceinmay. From a duck. No kidding. I mean can you purchase it alone like beef tallow or lard. (Although, now that I think of it, I would not want o buy animal fat that was commercially rendered.) I used to be able to get lard from a farmer who butchered his own hogs and then rendered the lard in a big cast iron kettle over a camp fire. Then he poured it into metal coffee cans for storage.
What I need is to learn how to render my own tallow and lard and duck fat.
Hi FarmerKimberly,
Here is an excellent video on how to render lard: http://www.thehealthyhomeeconomist.com/2010/09/video-how-to-render-lard/
You can use this method for tallow and duck fat, as well.
Also, Ann Marie has an excellent post on how to render lard and tallow: http://www.cheeseslave.com/2009/07/09/how-to-render-lard-tallow/
And thank you again.
No problem! I love helping people.
thanks for the tip, that is going to be a project for me, soon, I hope, to render tallow. i want to try cheeseslaves fries fried in tallow recipe.
I’ve fried them in goose fat —- YUM!!!!
Oh! And I finally figured out how to make a perfect “lays like” potato chip!!!!
Well, riceinmay, now you have yet another bit of info to share with me . . . . how to make a lays potato chip.
the secret- is lacto-fermenting the potato slices before you fry them. There is no probiotic benefit (since it’s fried) – but the starch content is reduced due to the fermentation. They turn out light and crispy- with an added depth of flavor
Yikes, I am an infant with lacto-fermenting. I will have to wait to try this one.
ok- how about this? When I’m back on my feet I’ll make a video showing how to make them! They are seriously good!
wow that would be cool…my husband wants to get a small deep fryer now that we use good fats
Thank you.
It’s totally worth it! I render alot at a time – and then place in canning jars in the freezer. Rendering your own lard is SOOOO much cheaper than buying it already rendered. For about $5 worth of pork fat- I ended up with 2 quart jars almost full of lard!
I am able to get rendered lard for only 50 cents a pound more, but I always like to do things the hard way and do them myself, so I bought the fat and rendered it myself. Next time I am going to buy it rendered though. My time is money too……..
wow! rendered lard around here is much more expensive. It’s $5/pound (verses a little less than $1/pound)
Have you tired crock pot rendering? I did that last time for the lard……pretty easy
Riceinmay, crock pot rendering sounds awesome. Maybe because i am picturing that the crock pot will be an easier method. We shall see. Adding lard rendering to my long list of things I want to try.
I guess I would render it myself for that price too.
I would rather render it myself, so I know they didn’t sneak anything bad into it.
I hear you on that!
Rendering in the crock pot is a NO BRAINER. I love it!
farmerkimberly,
after I was done rendering my lard for the first time I had these crispy bits of something left over, I have no idea what it was, is it edible and if so does it taste good… I was too timid to try it.
LOL, Bethany! Yes, the crispy bits are edible. Eat up!
@ Bethany- put them over your salad instead of croutons. Awesome!
Oh, yes! The croutons from the pork fat crisps sound great!
I will use them next time… I was a bit squeemish about them as I really had no idea what it was and it looked funny
Ya know- duck and goose are something I buy commercial. I’m sure it’s not perfect- but there is such a small market for duck and goose- that it’s not the same as a commercial chicken.
I wish I knew where this market for duck was, because I have 3 backyard ducks, one of which just hatched 21 ducklings Friday night. I am not going to need THAT many ducks. Although right now it is hard to think of them as food. They are sooooo cute. Yellow balls of fluff. I have never raised duck to eat before, so I need to figure out how old they need to be to take to the processor. And I have to try to not get too attached. (I have never cooked duck or eaten duck before either.) They are living in my organic backyard and I buy organic grain from a local producer. Cannot get too much better than that.
Wow! You could save those ducklings for duck eggs.
You can even start a small business to sell duck eggs if you like.
Again, I need to find the duck egg market.
FarmerKimberly- what about posting on craigslist? Or are their any small health food stores nearby? Maybe you could talk to them for contacts
Is there a WAP group close to you?
There is a chapter leader near me, but I don’t think they do meetings.
I was actually wondering if there was a chapter near FarmerKimberly. I was thinking that might be a potential market for her duck eggs
That is a good idea, riceinmay. I will check into it.
I wish there were an easier way to read the posts you haven’t read yet, besides searching through them all.
Or you can just mail be the eggs for free, Farmer Kim. That way you don’t have to deal with all those eggs anymore.
We will save some of the ducklings for next year’s mamas, but not THAT many. I cannot believe that one duck sat on 22 eggs and hatched all but one. It is kinda funny seeing her surrounded by 21 babies. And online it says they usually hatch a clutch of 9 to 11 eggs. LOL.
That is soo cute! I wish I could see the little babies
The babies ARE adorable. If I could post pics here, I would. I guess that is another reason I need my own blog. LOL
Wow! I’m turning green over here (with envy)
Don’t be green. I wish we lived close to each other so I could share my ducks and eggs with you and you could teach me more about cooking and fermenting.
that would be so fun if we had a little group and could get together to cook, ferment, and talk….ahh…. but we’re spread around the country….
Bethany, I was thinking the same thing. I wish we all lived close and could get together and share ideas and good food.
Let’s all live close together then. When shall we start moving?
Haha! I like Erica’s idea! We’ll build a cheeseslave commune and all live on wide open lands
LOL, Riceinmay!
Let’s do it! We’ll have our own little native village
If Weston A. Price’s grandnephew travels the world to find healthy native groups still living in the 21st century, he’ll be amazed to see us!
Trust me, with 22 of them it won’t take you long before you almost enjoy killing them. Well, they aren’t geese anyway. Try Craigslist – just advertise that you are selling duck eggs and see what happens. Are your ducks layers?
I started with 3 ducks this spring and one drake . . . and they lay lotsa eggs.
I think the ducks and goose are treated much better than the commercial chickens since there isn’t a huge demand for them at the moment, but I could be wrong….
I’ve read the same thing! That’s why I buy goose and duck from my local health food stores
You can purchase it just like tallow or lard
THANK YOU, ofthec.
hahaha- you appreciate ofthec’s straight forward answer better than my smart mouthed one????
EXACTLY!
Plus, you are left with the crispy skins from rendering- which are divine sprinkled over the top of a salad = crunch + flavor!
So the crispy parts from after rendering lard are the skins, correct?
Depends. The pork fat I get from my farmer doesn’t have any skin on it. I talked to my farmer about this- and apparently they require a special piece of equipment to skin the pig- which their processor doesn’t own.
I still end up with “crispy” parts. In my case it’s the bits of meat left attached to the fat, and to some degree bits of fat that just didn’t render out all the way.
I don’t think it is the meat. Mine looks like it’s skin beacuse it is very thin, and I can see branches of very thin lines (perhaps arteries?).
Well I’m jealous then. I can’t get pork skins.I would LOVE to make real fried pork skins!!!!
I love fried pork skins!
I am so psyched to try this out.
Fyi- my “crispy parts” didn’t get as crispy or dry as skin does. So what I did was skim them off the lard. Then “fry them” (dont add oil- they will keep releasing) in a cast iron skillet. Next I added mexican spices, and served them over a salad (with all the mexican toppings- salsa, sour cream, cheese, ect ect). The salad didn’t need any additional meat. To I got lard and a meal out of the pork fat.
Yum!
I LOVE LOVE LOVE the crispy parts!!!
I tasted the crispy parts and enjoyed them and felt quilty just eating the fat as is even though I know the new literature says it is ok. But years of training that says fat is bad is hard to undo.
oohh this sort of answered my question from above… about eating the stuff that is left over after rendering… is it skin? I thought it was intestines or something, lol that is why I didn’t try it…. even though we eat intestines with sausage and such.
I believe it is the skin. It sure doesn’t look like meat to me.
Depends on what you are rendering. With poultry it is definitely skin. My pork has no skin left on it. It does have bits of muscle left on at times. Also- the lard doesn’t really render out 100%. So to some degree it’s meat, and some it the shriveled up bits of lard that cooked rather than rendering.
I had duck once on my honeymoon and it was sooooooo good. I would love to have some again, I need to look into places to buy that, sounds like goose it good too.
You can get them from whole foods. Btw- there is NOT alot of meat on a goose. But TONS of fat- and you can make yummy goose stock!
riceinmay, When are you going to give me duck roasting lessons? And I still want to know what Mock chai is? Although your recent post said Mock chia. Is that a typo or something different?
lol- typo!
It’s a recipe I modified – here’s the original: http://www.healingnaturallybybee.com/recipes/recipe167.php
I omit the stevia (just cause I don’t wanna get used to the sweet taste- but it’s yummy with it too
)
I double the spice quantities
I add 1 Tbs of gelatin right before the hot water
Sometimes I sub hot milk for the water.
Hope you like it! It’s a great start to the morning – lots of fat and a healthy dose of protein
that recipe sounds interesting, does the fat all rise to the top or sorta gell in?
it stays mixed. We did bes diet and this is a pretty good breakfast option, would be good for GAPS to just do honey instead of stevia
Thanks, riceinmay.
Thanks for the recipe, Riceinmay!
I tried it cold- but it taste a little eggy that way. I’ll have to play with it more. I’d love to come up with a great summer breakfast version
I don’t mind if it tastes a little too eggy…. I love eggs!
I do not have a whole foods in Grand Rapids…
I know my local coop sells duck fat; however, it’s like $8 for a 1/2 of a pound. If your local farmer has some duck fat, you can probably get it for even cheaper.
Wow that’s awesome! I’ve never seen it available around here.
Next time you are in Ohio, stop by and I will give you a box of ducklings to take home.
haha! I’d take them in a heartbeat!
That’s it, when it is not so hot and humid, I am taking a road trip to bring you ducks. (They won’t be so cute and fuzzy any more by then, though.)
Can I have some ducks, too?
Erica, where do you live?
Hi FarmerKimberly,
I told you that I live with the Eskimos in South America.
Sorry. Getting my peoples mixed up. South America is a little far for a road trip. You’ll have to meet us up here.
Why not? You can come see the Amazon. You can pick up lots of fish to travel with you back to Ohio.
Erica,
What country do you live in? I went to high school in Ecuador.
ok- we will trade ducks for water kefir and lacto-fermentation classes
Sounds good, Riceinmay! I would love to try duck. I don’t think I’ve ever tried it before.
that would be so much fun…OH is not that far from us, so perhaps we could really buy some from you…they would have to be dead already, I live in an apartment so I can’t keep ducks, as much as I would enjoy that !!
Bethany, did you say you were in Michigan?
Hi FarmerKimberly,
Yes, she lives in Michigan.
yes I live in Michigan… Grand Rapids
Thanks Kelsy for this good suggestion!
You’re very welcome! Here’s the method I use to roast a duck: http://www.thehungrymouse.com/2009/02/11/the-best-way-to-roast-a-duck-hello-crispy-skin/. I leave off the glaze to make it GAPS diet legal and just rub it with a ton of coarse sea salt. The duck fat collects in the bottom of the roasting pan – I usually get 2 pints off of one duck. You have to leave the oven on for 4 hours with a 5-6 lb duck, 3 for a 3-4 lb duck, so I don’t roast duck in the summer! I normally roast two a month, though. We love duck!
Here’s a link to my most favorite mayo recipe – http://theliberatedkitchenpdx.com/recipes/lactofermented-mayonnaise/.
Thanks so much, Kelsy! I may have to use a whole chicken until I can find a duck
Thanks for the duck roasting link.
Kelsy,
Just spent a while reading the Duck roasting blog. It is quite detailed and informative. I have never bought a duck or cooked one before, but this post makes me think it might be worth it to get the fat and the meat. Thanks for posting.
Ya know I thinking about this……I think I’ll have to give it a try. I’ve made bacon may- and WOW is that good (not NOT a storage mayo- you make it fresh and use it). I’ve got goose fat too- I’m thinking that would probably be pretty yummy also.
Plus – I love the idea of getting more animal fats in
My husband would LOVE LOVE LOVE that, once we can have it after into I will have to surprise him with that, perhaps over a burger patty.
you know what else is KILLER over a burger patty (we are pretty much grain free over here- so burgers look a little different)
Pesto Mayo……sooooo good! Take your homemade mayo, and mix it about 50/50 with fresh pesto. Then put a big healthy glop ontop of a fresh burger patty. It’s killer!
Mmmm I love pesto, so this sounds delish.
that is a good idea… my husband LOVES beef and tells me after he eats 3/4lb of burger that he’s making up for lost time when he was a veg.
I found a folded up poster of the food pyramid in an old recipe stack and had a good laugh. What a bill of goods they were trying to sell us. I can’t believe that I believed that misinformation for so long. The Sally Fallon video is a very informative one minute!
So true, Karen A.! I can’t believe the FDA would consider that Frosted Flakes, just a box full of sugar and artificial everything, is far healthier than even vegetables. They have so many processed grains on the bottom of that pyramid, and it would make you wonder if they are getting any money out of selling those processed junk (shouldn’t be labeled as food).
Have you need the new FDA food recommendations? It is not a pyramid any more. A while back I saw a very interesting article on the evolution of the food recommendations since the 1920′s. I think it was in the 1940s when margarine was a recommended food group. With the government recommending 11 servings of grain and margarine, no wonder our whole country is becoming diabetic.
I wonder if the research and development of government food recommendations is funded by pharmaceutical companies. hmmmmm.
I wouldn’t doubt it……..it’s junk made in a lab. there’s no food value in cereal, they should be banned. I think one of the books, not sure which volume, EAT THIS, NOT THAT, talks about how so many of the foods are made in labs. who wants that in their body?
And it gets even crazier when most people think this stuff is actually healthier for them.
I love Eat This Not That, even though I don’t always agree with their alternative recommendations. It definitely made me start thinking about some of the terrible stuff served in restaurants!
Hi FarmerKimberly,
I heard Paul Chek stating on a podcast that most of our nutritionists are guided by food companies. Their information comes from them.
Sorta like medical doctors are guided by pharmaceutical companies because they fund the med schools and research. “Keep people sick, but still alive so that they can buy meds.”
“Keep people sick, but still alive so that they can buy meds.”
This statement is soooo true. I know very few people over the age of 40 or 50 who are not on meds.
I am not on meds.
Now I know three people who are not on meds, lol.
Four!
I’m not on meds either- but I’m not in that age range……
But my parents aren’t on meds- and neither of them are on meds!
Yes, now I know more people who are not on meds! I’m pretty sure Cheeseslave isn’t either.
A 50-something year old friend of mine went to the doc for a physical. The nurse asked her to list her meds. She said none. The nurse asked, “Are you sure?” LOL LOL. Hmmmm, let me think.
five and I am thankful I’m not.
Yay, now I know many people who are not on meds!
sometimes I think I should be on meds…. lol
It does. I have a friend who is a nutrtionist and she almost dropped out because she couldn’t believe what they were passing off as fact and they knew it too and still taught it!
Ofthec,
It is so sickening to see this happen in America in the supposed “land of the free.”
I understand her frustration!
In culinary school they are spouting the same garbage. You have to take courses on (Bogus) nutrition, and courses on how to cook “healthier (read more processed, more grains) food options”
It’s soooo hard to have to sit there and listen to it all
I know in my Anatomy and Physiology class, my professor was stating that we need very low amounts of vitamins, including vitamin A.
This is obviously not true! In fact, Weston A. Price found that native groups ate 10x more of the fat soluble vitamins than modernized people of his day.
For vitamin A alone, his would translate to:
5,000 IU RDA X 10 = 50,000 IU of vitamin A
riceinmay… your in culinary school… that would be so much fun… but I can also see how it would be frustrating at the same time….
I do love it. I’m going pretty slow. I just take night courses- don’t want to take away from spending time with my kids.
I’m hoping to be a personal chef. Some of what I learn is helpful, but alot if it is ridiculous. I do love the chance to cook random different foods- and not buy the ingredients
You can be my personal chef. I cannot pay you much, but you can have all the duck eggs you can find.
and a duck or 2. Actually, I would love to be able to afford a personal chef when we go on vacation so that we won’t have to eat out and eat junk.
Haha! Works for me.
Really though- my passion is to get REAL food to people that are to busy, or have no interest in spending time in the kitchen. I love helping people get good real, slow food!
that is a great goal. Something in the culinary dept. used to be my dream… I always thought from a young age I would open a bakery/coffee shop… interesting that I wouldn’t dream of that anymore….but some whole foods cafe would be awesome…
riceinmay,
are you or were you in culinary school? If so which one?
Also, I remember researching about the origins of the food pyramid and dietary guidelines. I read somewhere where the dietary guidelines were created by vegetarians who wanted to spread their beliefs about vegetarianism.
WOW! I am sure the corn lobbyists and dairy lobbyists have something to do with it. (although I do like corn and milk).
Yes I think I read that somewhere.
Yes FarmerKimberly ha ha it’s My Plate. On another website, one that focuses on low carb, there was a pic with a caption like “They didn’t specify the materials of the plate and utensils” and the picture was a plate and fork made out of bacon. It was funny.
As a matter of fact, the poster I have was put out by cheerios.
That was in response to you, Erica. I can never figure out where these comments are going to land on the page!
Yes, the comments don’t always go where you thought they would. lol
my understand is – you have to click the reply directly underneath the comment you want it to go with. It’s kinda like creating a bulletin point- and gets tabbed in.
If that makes sense????
Yes. I am trying harder, sometimes I think I click the wrong reply button!
But sometimes, there are already several replies underneath, so your reply gets shoved way to the bottom of a long list and gets lost in all the side conversations in that comment.
LOL!!! I sure do hate when this happens, especially when I’m trying to say something very important!
LOL- um ya! Figured that out today. Of course not until after my little “lesson” on how to use the reply button –
Erica, isn’t everything we say very important?
Of course! Everything I say is definitely important, including what I’m saying right now
Thanks for giving me a late night smile.
LOL! This is not surprising, Karen A. Cherrios does NOT lower chloresterol. In fact, it may even raise cholesterol. I can’t believe people think it is a health food.
The more I talk about how good fats, like butter and lard, are good for you, the more people look at me and think that I’m crazy. I get sick of seeing people get sick. I’ve come to the point where I have accepted the fact that I can only take care of myself and my future family.
I hear you……….people don’t realize knowledge is power. you have to be your own advocate and do your own research.. they would rather sit w/ their store-bought white bread, if you can call it bread, w/ processed cheese and bologna on it, than hear about GOOD FOOD. Not much support. I live in a small town rural area about 3 hours from MPLS, so it’s pretty much the old meat and potatoes. Veggies? well maybe a salad here and there. everyone’s so busy trying to make a living they don’t stop to think about their food and how it affects their health. I eat my healthy whole foods anyway.;-)
I had a friend call me all excited to share with me how she was turning her diet around and getting into eating healthy food like me. Then she told me her big healthy food turn around was now she was eating Healthy Choice frozen entrees. Eek. As I said, people believe the hype, the packaging, and the commercials.
Farmerkimberlly,
lol…. well I guess maybe that is better than…. well, maybe twinkies
You don’t like twinkies, Bethany? How dare you!
My inner child really loved twinkies, but more so hoho’s.
since this is confession time- I would totally eat little debbie oatmeal cream cookies – which is why I never buy them
lol…. I actually never liked twinkies, but brownies… now I LOVED them !!
riceinmay, I used to eat those little debbie oatmeal cream cookies all the time in college. Loved them. I bet I wouldn’t like them now, though. I bet the cream tastes like Crisco now that I have made much better cream filling.
You are probably right! I haven’t had those in at least 3 years. Your tastebuds do change! I used to LOOOOVE oreos. I ate one about a year after going to real food- and HATED it. Couldn’t believe how tasteless and bland it was. Nothing at ALL like what I remembered.
I just busted out laughing at this whole column of replies!!!
Ouch! Did her tell her about what real food truly is?
*you—– I need to stop writing fast, lol!!!!
I tried to tell her. It only confused her.
Hi FarmerKimberly,
I know that it is so hard to tell people about what a real, traditional diet looks like.
Ouch!!!! I feel your pain. I lost 50 pounds by switching to real food and limiting my grains. When people try to relate with me about food and losing weight it’s always “counting calories, and eating more veggies”- and my personal pet peeve “watching portion size”
When you are eating enough fat in a diet- there isn’t this struggle to “watch portion size”. You just have to listen to your body. Watching HOW much you eat is much more an issue in cases where you are getting alot of empty food- like crackers, and cereal, and “bulking” foods
Yep, so true! All those refined carbs don’t do anyone good!
It’s amazing because before when I was a veg. and super low fat, I never felt satisfied even when I was full… I didn’t notice it so much until I started eating different and then I thought “wow, I am full and feel very satisfied” It was a great thing!
Hoping this comment lands right under Bethany’s… that is so true Bethany. I was always starved eating low fat and now I never get that nagging (blood sugar dropping, I guess) hunger that I used to now that I make sure I get plenty of fat with each meal.
Karen A. I know ! I can now get really hungry but don’t feel shaky and jittery… I can function normally just really hungry.
That’s funny about the healthy choice frozen dinners! This a.m. I was thinking how ridiculous a magazine ad for bagel bites was in stating that they were wholesome since they have 8 grams of whole grain.
Bagel Bites are considered a health food? Sick!
I think we are trained from school to just believe what we are told. So when that magic box in our living room says something is good for you, people just believe it must be true.
“magic box”
LOL!!! Yeah, people really need to stay far far far away from the tv.
That’s why they call it the boob tube.
I’m being quite entertained as well. This started out as a discussion on mayo, then blenders, then ducks and now Twinkies!!!
For the person that asked about the flip-top bottles…they sell them at Ikea. At least, my husband got one there. I’m sure you could also order online if you look up beer-making bottles or something like that.
They don’t sell them at my ikea anymore. They do sell them still at garden ridge. But- I’ve noticed the quality can really vary. If you want a good carbonation- they really need to be a tight fitting flip top lid. I find the best ones come from the local beer making supply store.
I got mine at IKEA too:)
Cultures for Health sells fliptop/Grolsch bottles and I’ve also found them on Amazon- available by the case!
i love the 50% of calories from good fats!!!! that was soooooooooooo freeing to me when i learned i need fat in my diet
So do I!!! Animal fat is so much cheaper than most foods since each 1/2 ounce contains nearly 120 calories. You get a lot of calories this way if you eat a lot of fat.
No kidding! My food budget really has not changed much when we switched from a SAD diet, to a high fat diet. I believe this is because we are eating a lower quantity – even though the food all cost more.
I believe you get more out of good fats calorie and money wise than you do than most foods. Even if you get butter for $10 lb. There are still 32 tablespoons in one pound. For one tablespoon of butter, you get about 120 calories, which equates to $.31 per serving. This is definitely cheaper than vegetables.
*in (not “than”)—- I write too fast
Great breakdown Erica!
Yes, my husband almost panicked when I said I was only going to buy organic or local. He was afraid our food bill would skyrocket and that we could not afford to eat that way. But we have been just fine. Since I am raising most of our own meat, that saves a ton of money that makes up for the organic produce.
FarmerKimberly,
What animals do you raise? That would save us TONS of money it seems like since we spend about $100 or more every week on meat…more so since we started gaps though.
Chickens for 6 years now. I get a calf every year that I raise up for beef for the last 4 years. And this year I added turkeys and ducks. Our mama duck hatched 21 ducklings on Friday. Soooo cute. . .. yellow balls of fluff.
I love love love getting our own fresh eggs daily.
I need to move out into the country when I get a place of my own.
how similar to duck eggs taste to chicken eggs?
I’ve heard that duck eggs taste even better.
Yup! Higher fat content- lower water content. If you decide to try some- make sure and don’t over cook them. Due to the lower water content they will taste/feel rubbery if you over cook them
riceinmay, you are a wealth of knowledge…
LOL- I’m a information junkie. At least about health, food, and anything having to do food/culinary stuff. Must…… learn ……everything!!!!
lol I have not read a fiction book in years…. I like them but I feel like I am wasting my time with soooo much to learn yet !
tell me about it! My husband laughs at me- cause even when we are watching TV or a movie- I’m reading something! Gotta love the woman’s ability to multi-task!
Yea, the duck eggs do have a higher fat content.
The white part of the duck egg is more viscous than the chicken egg. In a hard boiled egg, the yolk is creamier in a duck egg. I read that the white has more protein and the yolk has more fat. It scrambles up fluffier. I don’t think it tastes different, though. Both my chickens and ducks free range our property. (or are in pastured pens).
Yum!!! I should try duck eggs. I think I can get them at my local bakery who purchases they from a local farmer.
Yum!!! I should try duck eggs. I think I can get them at my local bakery who purchases them from a local farmer.
OK! I think I wrote this 2x although the first has a word that shouldn’t be there.
I see how you are. Smoking me with double posting.
LOL, FarmerKimberly,
I hate it when I write too fast!
Ya know- duck eggs are popular with bakeries. They make the cake bake up higher. Are there any bakeries around you? Maybe that would be a good market for you?
Great idea. Oh wait, all the eggs hatched. LOL. And ducks are only spring layers . . . whereas chickens lay year round.
Wow! I didn’t know that!!! You taught me something new
So do they just lay one batch, or multiple times for a couple of months? I’ve seen duck eggs at my local farmstand- but they are just pricy. Never realized they didn’t lay all year!
Yep, this is so true with the bakeries! My local bakery has duck eggs seasonally. I’m pretty sure they use them for baking.
This is awesome, farmerkimberly. I think I would like to raise my own meat, but may change my mind when I find out how much work it is. We just bought a half of a cow, and I keep thinking it would be so awesome to be able to raise my own cow. I also would love to have my own goat milk.
I would LOVE to raise animals. The city I’m in (which is a small town- used to be a farming community, but has grown lately) FORBIDS any animals. So I’m not even allowed to have chickens!!!!!
I’ve seriously been considering civil disobedience lately though……
LOL! Me, too! It is no fair! Back in the 1950s, I’ve heard many people used to keep chickens in their own backyard even in the cities.
well, and what really burns me is the local cities around us all allow chickens. They have stipulations on quantities, or forbid roosters, but at least they allow them!
I have heard of people successfully petitioning their city council to allow hens . . . once they are educated that they won’t cause trouble.
I’ve talked to a couple of the city counsel people off the record. Based on the conversations- it sounds to me like they are desperately trying to shake the “small farm town” image. So they see chickens as backwards and backwoods. Home owner associations, and more regulations on the other hand are progressive?!?!?!?!?!?!
That stinks. When the world runs out of oil and our infrastructure collapses. . . . then we can all have chickens.
LOL!!! Yep! I’m going to have cows, chickens. ducks, sheep. goats, donkeys for transportation… You get the picture.
Prior to that a lot of people had backyard dairy COWS! They have these breeds of “mini-cows” that are half the size of regular cows (old breeds, not some kind of weird in-breeding thing), they give 75% of the milk and meat of a regular cow and aren’t much bigger than a giant dog. well, in weight they are, people would graze them in ditches around the town, in their yards or neighbors yards, even at public parks. During WWs I & II, this practice was even encouraged, rather than vilified. You can go to this website: http://www.backyardchickens.com/laws/search.php to find your local laws regarding chickens. Though frankly, 4 chickens wouldn’t be enough for our family of three! I am raising a dozen and I don’t think I’ll get more than a dozen extra per week.
Thanks for the info and link, Chapinjs! I heard jersey cows are a much smaller breed. I wish I could have one in my own backyard
It really is a shame. You could have a small chicken tractor (mobile coop with built in run) with 2-4 chickens and it wouldn’t be a bother to your neighbors. As long as you didn’t have a rooster.
haha civil disobedience…. like the three little girls who’s lemonade stand got shut down because they didn’t have a business permit !!! lol That is sad though.
I know, Bethany! It is really sad! I guarantee you that these situations will get worse if people don’t wake up, and take action.
Oh my gosh! Wasn’t that incredibly infuriating???? Seriously- beyond stupid!!!!
It is beyond the stupidity of stupid, Riceinmay!
I don’t think I’m allowed to keep chickens, either
I keep telling my husband we are moving to California, or Oregon to be with all the other like minded crazies! Tired of being told “no” because the real food movement is just too young here.
Yup, northern CA and the Pacific NW, New England is great (Vermont, NH, Maine, central Mass), Austin TX is pretty progressive, Virginia is huge WAPF country
Thanks, Amy@RealFoodWholeHealth! I wish more states could be this progressive.
If it’s less regulation you seek, I wouldn’t move to California.
“…..like minded crazies!”
LOL!!!
Only in the minds of those who are dogmatic and not open-minded are we considered this.
Riceinmay….what state do you live in?
I live in Texas. Dallas area. An interesting mixture of cowboys and wealth. I’m blessed enough to be a stay at home mom. We pay our bills, eat, and have a roof over our heads- but we don’t have excess. I often look around me and wonder how others do it (locally). I can only imagine they must have massive amounts of debt- to dress, live and drive the way they do. There is very little desire to simplify. I often feel like an odd man out!
I know what you mean. I don’t ever want to be in credit card debt. It is a very scary situation. I would rather have all that I need than to be in debt and have what I want.
riceinmay – I think you are right… massive amounts of debt… I have heard it said buying things you can’t afford to impress people you don’t like… haha. But really though, it’s better to live like you stated…I applaud you.
I have never fit in. . . . anywhere.
LOL, Farmer Kim! You certainly fit in with us crazy butter loving freeks!
California is too expensive to live. Let’s all us crazies just move somewhere together.
LOL, FarmerKimberly!
Let’s start our own little crazy village up in the mountains somewhere
Yes!!!! I would love to.
Arkansas is really beautiful. Apparently it’s great land for raising cattle- and it’s not very expensive
Hubby and I have talked about moving there
Panama seems like a very good place to live!
Riceinmay,
Arkansas seems like a good place, too!
Is Colorado a good place to live as far as regulations and farming goes? I LOVE LOVE LOVE mountains… my husband and I will probably not live in MI long term, but for now he and his brother run a business together so we’re stuck
I worry about the predators eating the chickens. We have lots of hawks and raccoons in the area. We don’t have any chickens but our friends did and lost half of them to the hawks.
Amen! People don’t seem to understand this. They think they need to buy the same amount of food and they cannot afford it so why try. There are some very easy ways to eat nutritiously for good prices!
Hi Ofthec,
Yes! Even if nutritious food was expensive, people should still purchase real, nutrient dense food. Eating junk (shouldn’t be labeled as food) would eventually send people to the hospital paying loads of money for health conditions that they could of prevented had they put their money in something valuable, like their own health.
We have absolutely have no excuse in this country. In other countries, people spend 30-40% or more of their money on food. It’s sickening to see many Americans stating that healthy food is expensive, and yet they are able to go out and buy a brand new car or a bigger house.
People cannot afford to buy real food, but they can afford to buy cigarettes . . . . and prescription medication . . . . and lots of OTC meds.
Yeah, and they can afford 3 satellite dishes for their many tvs in one house.
LOL!
Cable bills in general are crazy! We cut the cable, and just watch what we want on netflix or hulu!
Wow, that sounds like a great idea to me! If only I can get my parents to cancel our cable…
that is what we do….hulu, online or things like that. Cable is so expensive
Did you know you can get hulu and netflix on game centers now? Like the xbox360, wii, and playstation. So that way you can easily watch tv, on the tv
It’s like having a dvr, and cable, only without the big bank withdraw every month!
We don’t have cable or satellite. I didn’t want to waste the money. (Well, we cannot get cable where we live either.)
music to my ears. We need fat. thank you for making my day. Good fats, of course.
LOTS AND LOTS AND LOTS OF THEM!
Also Coconutfreek,
Animal fats are very healing to the gut, so make sure you are consuming lots of butter, beef suet, lard, etc.
I am not a big eater . . . I normally eat very little, so I have to make an effort to consume more. But since starting this bone broth challenge, I seem to be hungrier. I think I am eating the same amount of other foods, but I am basically adding a cup of broth to my meals.
I wondered if you’re stomach neede some healing. Perhaps it’s giving you better digestion.
Yea, it probably did need healing.
I LOVE the Q & A post! They are always awesome! Thanks
Yes, her Q&A posts are wonderful!
I am enjoying all the different kinds of posts.
As I know you are, too. 
I agree…this and healthy home economist are my two favorite blogs !
Mine, too! Did you check out other Real Food Media blogs?
Ditto- there are a ton of awesome blogs out there! I can barely keep up
I know! Me, too!!!
I am new to the blog world. So far, Cheeseslave is the only one I am reading thoroughly, but i have read a bit on Kelly the Kitchen Kop and the Healthy Home Economist because of posts on this blog.
Does anyone know of a study, or research discussing how many probiotics are in kefir water? I’m specifically wondering about this in comparison to taking a probiotic pill.
Riceinmay,
I have also scoured the net for info on the type and kind of probiotics in kefir, but did not find too much. The most I found was on Dom’s Kefir site, but didn’t really help. http://users.sa.chariot.net.au/~dna/kefir-composition.
I think that each brew is so different, depending on time of culture, temperature of culture etc that it might be hard to say what is exactly in the culture. I sure would like a comparison or some idea though..
Hi Riceinmay,
I have heard that people use kefir grains in place of good probiotics, like Bio-Kult. I believe it is potent, but I’m not forsure if it is as potent as powerful probiotics.
Keep in mind that most probiotic foods contain only transient bacteria. Most probiotic pills on the market also contain transient bacteria without native bacteria as well. Transient bacteria basically comes in, does its good work and leaves. It does not recolonize the gut, though it’s incredibly beneficial and an important part of our diet. Native bacteria does recolonize the gut and crowds out the bad guys too! We really need a mix of both types for optimal gut health. Bio Kult does have both types, but I prefer to use a different probiotic with my clients, including those on GAPS. The one I use has over 29 strains including soil bacteria (very helpful).
Good to know! Amy, what other good probiotics do you use other than Bio-Kult? (If you don’t mind sharing)
It’s called PrescriptAssist. It’s available through practitioners, so I use it with my clients. However, anyone can order it through me, not just clients. (I am NOT soliciting, just offering) Bio-Kult is good, but I didn’t care for the additives (though small amounts and tolerated by most).
Can we find the info for this through your blog?
Sure, just email me
email addy? I’d love more info also.
My second child developed GBS after birth. I’m determined in the future to not allow that to happen again- at the same time I refuse to use antibiotics to prevent it. It didn’t work the first time. Makes more sense to make sure my gut is really healthy- and just pass that on to my next little one.
info@realfoodwholehealth.com
Thanks Amy!
GBS? sometimes my mind blanks on acronyms.
Group B Streptococcus
Correct. I tested positive (I was negative with my first, but my health was crap with the second – I ended up with 3 or 4 infections and antibiotic doses while pregnant). My daughter got sick when she was 1 week old – it shows up as a blood infection in them, and spent 2 weeks in the hospital. That was pre-real foods though. I just have soooo much trouble staying healthy when/after pregnancy. After my first was born- I had 8 inner ear infections in 6 months!
I did tons of research on this. This is how I got into natural healing. To keep it simple you just need to boost your immune system. Your best options are raw garlic and ascorbic acid. I know that must sound so simple but if you have good immunity even if it’s in your body (which it is, it’s in everyone) your baby won’t get it if your immunity is good. IV antibiotics are not a guarantee and they raise the risk of EColi for your baby. Good immunity and nursing, a lot!
Hi Ofthec,
Healing the gut is always best when trying to boost the immune system.
Nearly 85% of our immunity is our beneficial bacteria.
ofthec, what do you meant by garlic. Are you talking about garlic in your food, garlic capsules, or swallowing raw garlic cloves?
My neighbor swallows raw garlic cloves at the beginning of a sickness . So when my daughter thought she was getting sick, I gave a clove to her (my daughter who was in high school) before going on a weekend trip. It turns out the garlic came out of her pores and the entire trip she literally reeked of garlic and everyone had a hard time being within two feet of her because of the garlic smell. LOL
awe… your poor daughter… that had to have been hard in H.S.
does anyone know anything about this probiotic : http://drohhiraprobiotics.com/ ?
It seems better than the bioklut- but I don’t know if there is something important that it’s missing……
I read through it- looks like a fine probiotic but I can’t read a label anywhere that I found to know of any additional ingredients. The strains and culturing medium sound fine. I don’t like the enteric coated capsules, generally, as I think that probiotics are needed all the way through the digestive tract. However, this is definitely a high quality product, much more so than something off the drug store or supermarket shelf.
AMY – do you know anything about Amasi milk? I have heard a little bit about it but am having a hard time learning more…
I don’t… I will check it out…
thanks… I first heard about it from Jordan Rubin, on an interview I was listening to… it’s fermented milk, supposedly better than kefir even… I could not find cultures to make it though so I was confused.
Yeah Bethany- I thought the same thing. I could TOTALLY be wrong- but it looked like a marketing scheme to me. I’ve kinda lost respect for Jordan Rubin though. Seems like he’s all over the place – almost become a snake oil salesman. Ie- what he has is the best, and only option- and everything else is inferior. Now he’s advocating a raw diet.
Riceinmay,
I am really confused JR…. I thought he was more of a WAPF type guy and then I read his book about eating raw foods (which was free at my health food store…I don’t remember the name of it) and wondered why he was heavily promoting the raw lifestyle. But then I listened to part of an interview (I ran out of time to listen to the rest of it) and he is talking about how wonderful raw milk, beef and other really good animal products are. I know his new “beyond organics” business is structured like an MLM but it doesn’t cost anything to be apart of it.. it seems sort of ambiguous… and I am very wary of MLM’s since I have been in 3 different ones and I am only 26….that is how my husband and I were going to make the big bucks when we first were married…lol. oh Amway…. lol. So I am going to keep up on what his deal is as I don’t mind being apart of something to get good products but not interested in building downline etc… So I guess we’ll see
Hi Bethany,
What is MLM?
MLM= Multi Level Marketing.
ie- building downlines, having a team. ect ect. Avon, Pampered Chef, Tupperware, Amway- those are all examples of MLM
Have you seen this? I just noticed that WAP had done a review of his latest book:
http://www.westonaprice.org/book-reviews/thumbs-down/2170-the-raw-truth-by-jordan-rubin
Wow! Jordan Rubin is really into the raw diet now?
Yeah he is! That’s why I think he is just pandering to the crowd. He’s selling whatever appeals to the most people.
Please- if you are a big fan of his- don’t be offended. This is obviously my opinion, and could totally be wrong!
No problem, Riceinmay! It is always good to hear two sides of the story.
Yeah, I don’t have a problem with him promoting raw foods as they are obviously very good for you but he is really highlighting some major raw food guru people who are dogmatic about it and I just don’t think you can play on both teams
Thanks Amy- I’m more interested in the probiotic you were talking about now. I noticed after the first month the maintenance dose is only 1 per week. Is that how you take it?
wondering….why would there be a more preferable probiotic than the one Natasha Campbell McBride helped develop? I know she’s not the end all be all but she really knows her stuff… what makes the other one Amy is talking about so much better…. cause I would really like to get the best most effective.
Me too, Bethany!
Actually, too many people have received positive feedback from Bio-Kult. I believe Bio-Kult is very effective.
@riceinmay, I personally am still on a therapeutic dose, however, that is how I use it with my clients. Once we recolonize, then you only need the maintenance dose, which can be 1-2 a week or 1-2 bottles per year, just depending on their needs.
@Bethany, Bio-Kult is a great probiotic. I’m not saying otherwise. I’m not crazy about the additives, though most people do fine with it. (I did have a reaction, my husband did fine). However the one that I’ve had the best results with, as a practitioner, for myself and with the majority of my clients is Prescript-Assist. It has more strains (Over 29 vs 12-14) than BK including soil bacteria, which I like. It’s in a base of humic and fulvic acid. Anyway, it’s just a personal/professional preference. I believe NCM leaves the probiotic choice open and doesn’t just recommend BK. Can someone take BK and recolonize the gut? Absolutely!!
I will be finishing a GAPS practitioner certification this fall with Natasha and I will make a point to specifically ask her about this. Also, Organic3 is another probiotic that just came out as an answer to the additives in BK. I haven’t personally used them, but I know they are GAPS approved.
I have bioklut and have just started using it. When I looked at the label though- I was a little uncomfortable with what I saw.
I know what you mean. I did see the label on the internet, and it has magnesium stearate. This particular additive is often added to allow faster production when making the pills. It does bother some people, but most seem to do fine.
Amy, I really appreciate you following up with me. How much does a bottle cost, or is this something you would rather me email you about?
That looks like an interesting strain? Where did you hear about it and how much does it cost. Also, I couldn’t tell the strength of it.
Can you get native bacteria just from food? I prefer to not take supplements.
Not that I am aware of- in this day and age. Even organic food is sadly lacking in healthy bacteria (on it). I know some organic farmers that steam sterilize the soil before planting- it’s great because they don’t have to use chemical pesticides, but not so great for the plant or our health because it’s sterilized. However, depending on where their soil/compost/manure is from, that might not be all bad… nevertheless, our ability to recolonize the gut without targeted supplementation is quite difficult. I still think cultured foods should be included with every meal- in varied types too- but you won’t get the native bacteria (at least en masse) there.
You can get bacteria from foods. It is called fermentation. However, if you need to heal the gut, you probably would need a good probiotic to introduce the beneficial bacteria.
The probiotic will help introduce the native bacteria.
I thought Dr, NCM said in her book that the gut could not be recolonized after it has been compromised and damaged. Is this not true?
I wonder if the happy herbalist has info on his site. He has a lot of info there I know.
I obviously read incorrectly what you said about Trader Joe’s and Niman Ranch. Now I understand what you really did say. I am also assuming WAPF lists Niman Ranch meats as only “good” not “best” because the pigs are fed soy and corn but they are raised out of doors. I think I’ll back off on the pork until I find a better source. Thanks again for your Q & A!
AM What brand do you buy at WF of bacon. The one I have been buying is Applegate, but still not too happy with it. I would love free range pork if possible and not fed grains.
I don’t know if it is good or not, but we have been buying the Hormel Natural that comes in packing that looks like plain cardboard. Does anyone have any further info about this brand?
FarmerKimberly- I have never seen the bacon but sometimes get the “lunchmeats” since we do not have access to a whole lot of the good stuff here.
Hi Sewpretty13,
I believe Applegate is one of the best quality bacon I can find in health food stores. Have you tried your local farmer to see if they sell bacon?
Yes, but the bacon is usually made at a USDA inspected butchershop that follows standard commercial practices, like using chemicals and nitrates.
Thanks, FarmerKimberly! I didn’t know that. Though I love bacon, I don’t eat a lot of bacon anyways. I get Applegate bacon occasionaly, possibly once every couple of months or so. The reason I get bacon occasionally is because I believe they use soy feed for their pigs. Since I already get eggs from pasture raised chickens that have probably fed some soy, I don’t know what kind of impact it would be health-wise to eat lots of food from animals that have been fed soy.
Also, Is Applegate bacon even in the WAPF shopping guide?
Woops, I thought you meant Applegate, lol.
I really like applegate bacon. It’s the brand I get also- at least it’s nitrate free. My farmer sells bacon- but I hate the thickness of the cut. It works for certain situations- but it’s not very nice for things like bacon and eggs. Situations where you just want to bite into a slice of bacon.
I was talking about local farmer for bacon, not Applegate.
Yea, that makes sense!
RE: the food poisoning post. Good to know that not using enough whey or not refrigerating chicken soon enough doesn’t kill you. So after you have charcoaled yourself, what is a good food to start consuming as your digestive system recovers from the experience?
And what is your recommendation on buying activated charcoal? What brand or where to buy? It seems like it would be something good to keep on hand for emergency purposes . . . especially as I experiment and learn new cooking and foods.
Broth
Lots and lots of broth. And a very good probiotic plus lots of cultured foods. Optimizing your stomach’s acid levels can be extremely effective in reducing your chance of getting food poisoning to begin with. Most Americans have low stomach acid, due to improper diet, stress, excess sugar consumption, infections or endocrine issues.
Is eating lots of broth a way to optimize stomach levels?
No, broth doesn’t optimize stomach acid levels. Broth does help with digestion, however, as do cultured foods. Most people with low stomach acid need HCL supplements for a time (and generally with my clients we work to address the rest of the issues- interrupted feedback loop problems/endocrine issues, sugar handling problems, low mineral levels/absorption, (esp zinc and B6) etc. so that supplementation is temporary.) For children, I usually have them add the juice of cultured veggies to broth and drink before and with meals, rather than supplement. It depends on the age and condition, however. Hope that helps!!
I have no stomach acid in my stomach, always have to supplement w/ HCL. I don’t eat much sugar, so how would I get more stomach acid in my stomach? I take B complex, NOW brand. Maybe my body is not absorbing it? I take zinc also, not sure if is glycinate or what it is. thanks.
Hi Coconutfreek,
Do youy eat lots of fats. Fats help with stomach acid. This is coming from my own experience.
*You—– I need to stop writing so fast!
How about just eat lots of tomatoes and pineapple? Those are acidic.
No. It doesn’t work that way. You need a good amount of hydrochloric acid in the stomach, with an optimum pH range of .8-1.5 (normal is 1.5-3.0, though most people are far outside that range) to digest your food properly and to keep the rest of the digestive chain working as well (it’s a north to south process, so if something at the top is broken, it’s broken all the way down). It doesn’t matter whether the food is acidic or alkaline… that’s actually sort of a myth.
Hi FarmerKimberly,
The key is to heal the gut to digest your foods properly. Are you having digestive issues at the moment?
Depends on how you define digestive issues. I don’t have issues like some people describe, but I seem to have a very sensitive gut. I tend to struggle with nausea when I eat things outside the norm for me. And until I started this broth challenge, I used to not be hungry very often.
Wow, the broth must have really done something to your gut! When you say “things outside the norm for me,” do you mean organ meats or cod liver oil?
I mean things that I don’t eat regularly. Like I don’t eat cod liver oil regularly, so it usually upsets my stomach. Eating out in restaurants usually makes me have stomach or intestinal cramps, because we rarely eat out . . . like once every few months.
kinda sounds like a mild IBS which would be digestive issues
Are you used to eating a lot of fats?
Hi Amy,
When you stated “lots and lots of broth,” how many cups do you mean in a day?
Well, if I were coming off of food poisoning, I would drink as much as I wanted to. I’d probably do a GAPS Intro type diet for a couple days while allowing my gut to settle back down. I often recommend a broth/boiled meat/boiled veggie/egg yolk/cultured foods diet when someone is ill, or coming down with something. It gives the body vital nutrients to rally an immune response, without overwhelming the organs of digestion. Broth is such a magical elixir! It coats and soothes and nourishes. So, I wouldn’t dictate a certain amount, just whatever is naturally desired and satiates hunger.
I agree Amy- BROTH! Also- kefir water is a great thing to sip on. Since it is effective against ecoli and salmonella – it stands to reason it would help with food poisoning.
I am so glad to know all this about food poisoning, etc. I have never had it, but there’s always a first time for things.
I have had food poisoning a couple times. Both times after eating in a restaurant. It is dreadful.
I cured the only case of food poisoning I’ve ever had (sandwich from Wal-Mart – shoulda known) with probiotics. I at the sandwich on my way home and was nearly vomiting before I turned into my driveway (35 min drive). I took DDS probiotics, 3 capsules up front and one every hour till I felt better. It was around noon when I got sick, I took a nap as well, and that evening went on with my plans as though nothing had happened. There never even was any diarrhea.
oh I forgot about probiotics, those are a must. I suppose that’s why kefir water helps!
I’ve been using a variety of oils in my mayo including sometimes coconut oil, it is interesting to see how all the different oils flavor things!
Shoppmk,
Do you use the refined or unrefined coconut oil? If you use the unrefined, can you taste the coconut flavor?
YES! you can taste the coconut flavor with unrefined coconut oil. It’s not bad- esp if you like coconut oil flavor- but it’s definitely distinctive
Certain brands of unrefined coconut oil taste better than others. I’m not forsure how it is going to taste with olive oil mixed in though.
I buy the refined from Wilderness Naturals and it has not flavor. My husband would ban it from the house if he could taste it…….. LOL he can’t stand coconut flavor or the smell of it.
I’m not crazy about the taste in some of the coconut brands; however, others can taste really good.
I think it all depends on the brand for taste.
have you tried wilderness family naturals??? I have loved all of their coconut oils!
I’ve tried their palm oil, but not their coconut oil. Their palm oil tastes great!
I never hear anyone talking about “Garden of Life” brand of coconut oil, mostly wilderness naturals and tropical traditions, or from Green Pastures… does anyone know any reason NOT to buy Garden Of Life brand?
I can’t imagine why not…I’ve bought it before and it was just fine! I think it’s more like those are the places to order it online. Many people don’t have access to good coconut oil in the stores and they will add it on to other online orders…that’s my guess as to why we don’t hear more about other brands. I don’t care for Spectrum, because it’s so processed, though they may have different grades. GOL should be perfectly great…just read the label and make sure you are getting the quality you expect.
Hi Amy@RealFoodWholeHealth,
I’ve contacted Sally Fallon Morell regarding Spectrum, and she said that even the refined version is ok.
Also,
Coconut oil tends to be stable even at higher temperatures, which is why the refined version is fine to use. However, one has to be sure that the coconut oil is of good quailty.
Hi Bethany,
Garden of Life is a good brand for coconut oil. I believe people don’t say much about it is because it is more expensive than Wilderness naturals, Tropical Traditions, or other brands of coconut oil. Also, people tend to buy coconut oil in bulk, and the two above brands that I mentioned sell it in bulk for a much cheaper price.
Also- I had a friend who switch to wilderness FN – because she said it tasted better than garden of life.
thanks everyone, I will look into both of those brands… I live in an apartment and don’t know if i have more room to store a large bucket of coconut oil…but it would be so much cheaper especially since we use SO much of it. Thanks.
I use so much of coconut oil, too. I’m glad you’re using a lot of it. It’s very good for gut health
Bethany- I order it by the gallon typically. Then I transfer some to a pint jar- which I keep in the kitchen. That way I can store the gallon somewhere else. Maybe under your bed, or in a closet?
that is a good idea… I didn’t think about a place like under my bed… there is still some room left there… not much, it’s storing Christmas decorations…lol. I am going to buy it in bulk next time… my husband is all about saving money so he probably won’t mind !
I love Wildreness FN. I haven’t tried their coconut oil, yet. However, their other products are amazing!
I wonder why certain brands taste better than others. Is it because of how the coconuts are being processed? I thought a lot of them use basicly the same methods? Or maybe it is where the coconuts are from…
Yeah, I don’t know erica. But there is definetly a wide variation in flavors. Some virgin coconut oils taste so chemical or perfumey. Ugh! I’m grateful to find a raw one that doesn’t taste off to me
It had to grow on my husband:)
For food poisoning, especially salmonella, some drops (3 or so) of liquid iodine (lugols, though I imagine iodoral too) is supposed to do the trick
Ofthec,
Have you tried this for yourself before?
yes
I might encourage using caution here…. iodoral or iodine supplementation is not appropriate for everyone, though painting a small patch on your inner arm/stomach, letting it dry and not soaping it (or swimming) for 24 hours can let your body absorb what it needs to. If you have an autoimmune thyroid condition (Hashimotos) you might avoid this therapy.
Definitely something to look into but you certainly don’t do it every day just as a one time treatment
To Rachel re: infant probiotics…
I concur with Ann Marie’s comments that it will get through your breast milk. Just like anything else you eat, those little goodies get in, too! I had candida issues whilst pregnant, and unfortunately passed it onto my baby girl. Since starting the GAPS diet 3 months ago, both my baby and I have greatly improved. Her rash which she had for months is finally clearing and I know the probiotics I am taking had something to do with it.
Her 3 older sisters and I take Bio-Kult, so once she’s a bit older, I’ll start breaking open a capsule in her food to help things along. For now she enjoys bone broths and gelled meat juices…
Curious to know if you did the intro or just went right to full GAPS and the age of your baby?
Usually full GAPS is recommended for pregnant or nursing mamas, with a return to Intro after nursing is complete.
Yes, I believe it is very important to be in the Full GAPS when pregnant and nursing. It provides a variety of nutrition, and also lessons the amounts of toxins being eliminated out of the body. The toxins can be in the breastmilk if one is detoxifying too quickly.
*lessens
Hi Cheeseslave,
I found chicken livers at my local coop. I called the farm where it was from, and they stated that their chickens are usually in chicken coops due to the weather and are not on pasture. Thay also stated that their chickens are fed soy. The liver itself seems to look healthy, has a nice red color, and tastes really good. Should I continue buying chicken livers from them?
I’m going to email Sally Fallon right now on this question.
I just received a response from her. She stated that it is ok until I can find a better source. Since I already eat pasture raised beef liver, I’m excluding those chicken livers.
Also, what I meant by “ok,” she stated that she guesses.
I’ve purchased nice flip top bottles at Ikea.
Estrada couru devant deux défenseurs de Toronto , et les Sounders de Seattle bordée de Santos Laguna Mexique 2-1 dans la première manche de leur série Champions de la CONCACAF Ligue quart de finale Wednesda maillot de foot barcelone 2010. mieux au cours de la rencontre entre les deux équipes ! mais ils sont allés droit au travail dans le au second semestre ?
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