Q & A: June 19, 2011

"Yes! Even Goggle Hasn't All The Answers"

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1. Question: Bone Marrow Extraction?

Hi Ann Marie,

Thanks for your faithfulness in answering questions. I have four young children and a hungry husband so we cook about 2 chickens/week for broth and meat in addition to beef/fish broth once a month or more. About halfway into cooking, I will often break the chicken bones and let them cook another 12 hours in the pot. However, is there a better way to extract the marrow from the narrow chicken bones? It’s so easy with beef, but Dr. McBride talks about it eating the marrow from chicken too. Sometimes I’ve inserted a sharp object into one broken bone-end to try and push the marrow out the other, but this doesn’t seem to profit much considering the time investment. What am I missing? Blessings!

— Lisa

Answer

The best way to extract marrow — and all the nutrients — from the bones when making stock is to add a little vinegar or something else acidic to the pot. I always add a few tablespoons of vinegar to my crock pot when I make beef or chicken stock. There is no need to crack the bones — if you simmer them long enough, they will just fall apart when you are done cooking the broth.

How long you simmer the broth depends on the type of bones you are using. Obviously, the longer you simmer, the more nutrients you can extract into the stock. Beef bones are the thickest, and so they take the longest. Chicken bones are not as thick so they don’t take as long. I usually simmer beef bones for 24-36 hours, chicken bones for 12-24 hours, and fish bones (and heads and tails) for 4-12 hours.

If you buy marrow bones, what I like to do is roast them first. Eat the roasted marrow from the bones — it’s great as an appetizer. I like to put it on toast with some parsley, olive oil and chopped onion. Then you can take those bones, after you’re done scooping the marrow out, and throw them in your stockpot.

Here’s my recipe for chicken stock.

You can read more about marrow on this thread on CHOWHOUND.

2. Question: Homemade Mayo Oil Combo? / Swimming in a Chlorinated Pool?

Hi Ann Marie – I love the weekly question and answer sessions! Very informative.

My question is about homemade mayo. I have got the method pretty much down (I use a Bamix high powered immersion blender – I’ve only had failures with the Kitchenaid and the food processor to date) but I can’t find an oil or combo of oils that seems healthy enough and tastes good.

Usually when I use extra virgin olive oil the flavor is too strong and the color of the end product is unappealing – greenish.

I have tried mixing grapeseed oil (which I considered a compromise in order to get a neutral flavor), a more refined olive oil and expeller pressed sesame oil, but still didn’t like the flavor — I’ve since realized I don’t like the taste of grapeseed oil.

I know some recommend using a mix of coconut, olive and sesame but I am dubious and I would want to use a flavorless coconut which I need to get back into my kitchen (right now I’m just using Virgin coconut oil for some ‘chocolat-y’ treats).

I would love specific brand recommendations and ratios that make a tasty and healthy mayo. I have seen several recommendations for Chaffin Orchards but I’m wondering if their oils would have too much flavor to make a fairly neutral mayo — the main thing I want it for is tuna and chicken salads for lunches.

Thanks!
Rachel

PS – Another question – is swimming in a chlorinated pool dangerous or bad for us? I’ve been to our pool twice and have noticed a headache both days. I’m wondering how much if any nasty things I’m absorbing through my skin when going into a chlorinated pool.

Answer

Chaffin Family Orchards is the only olive oil I recommend for making homemade mayonnaise. I know lots of people experiment with other “lesser quality” oils. But why mess with Mother Nature? Olive oil is the original and best oil to use for mayonnaise. When Julia Child wrote her first cookbook, she only recommended olive oil for mayonnaise.

The problem is the quality of the olive oil. Most olive oils are adulterated these days. So you think you’re getting olive oil, but it’s been cut with cheaper oils like canola or who-knows-what. Read this article in the New Yorker to learn all about it.

Furthermore, most modern olive growers pick their olives early in the season. This is because it’s easier. Later in the season, particularly here in California, we have our rainy season. Who wants to harvest olives during a monsoon? Not only that but they have to weather the storms and risk losing their precious crops!

Chaffin prides themselves on the extremely mild taste of their olive oil. When I tasted it the first time, I was absolutely blown away. I had never in my life tasted such a mild olive oil.

Oh, and the third reason — they use only Mission olives. Mission olives produce a much milder oil. But Mission olives don’t grow just anywhere — they grow in Northern California.

Click here to listen to my podcast with Chris Kerston from Chaffin — he is fascinating!

I should also mention that you don’t always want a mild olive oil. It’s nice to have a spicy, peppery olive oil on those occasions that you want that (I like it in salad dressings). But for mayonnaise, you need it to be mild. In Julia Child’s day, I bet they used to pick the olives later in the season. I think they pick earlier now because it’s convenient and safer (just a theory, but I bet I am correct).

Yes, swimming in a chlorinated pool is bad for us. Chlorine kills our good gut flora. And we do absorb it through our skin. Not good!

I have noticed that I feel so much better after swimming in a saltwater pool. I do not like swimming in chlorinated pools anymore. When we get a pool one day, I will make sure it is a saltwater pool. That said, I wouldn’t worry about it if you can’t find a saltwater pool. Just don’t go swimming in a chlorinated pool every day. And eat more fermented foods/probiotics.

3. Question: Raw Milk WWYD?

I live in Oregon and so I have to get raw milk from herd shares. The area that I live in is high desert climate and there is only grass about half the year. The other half of the year all of the farmers around my area give either alfalfa or hay (both treated with pesticides) and they all give GMO grain (presumably) at milking time to calm the cows. The local herd shares run 7-8 dollars a gallon.

I don’t like the idea of consuming milk from cows eating GMOs and pesticides especially for the high price. There IS a local farm that makes raw milk 100% grass fed (they only milk during the season with grass) without chemicals, so I have been making sure that we get a few servings of that each day. I purchase Straus low-temp pasteurized, non-homogenized milk to have at the house which we don’t even go through a 1/2 gallon a week.

If we had access to grass-fed organic raw milk, I would make a point to drink it and give some to my daughter. I guess my questions are (sorry it took so long to get here): Would you still get raw milk of this quality? I have a 2 year old daughter who is still nursing so I don’t feel like she is missing much getting breastmilk and eating the raw milk cheese, but she won’t be nursing forever and I wonder if I should reconsider down the road.

Is there anything we are missing by only having the raw milk, grass fed cheese and not just straight milk? We also use organic grass fed butter and ghee that are not raw. It is just so hard to justify paying a premium price for what I don’t think is the ideal product for my family. WWYD?

Thanks in advance!
Sandy

Answer

Are you SURE they are giving GMO grain? Maybe you can ask them. I don’t have a problem with a little grain at milking time, as long as the cows are grass-fed and eat hay in the winter. Maybe you can ask them if they’d be willing to switch to organic grain.

Hmm but yeah, I don’t love that it is not organic hay. That’s too bad.

Where do you live? Have you checked out realmilk.com? I also really recommend checking in with a local chapter of the Weston A. Price Foundation. Chapter leaders always know the best places to get raw milk locally. You may be able to find a local farm that sells organic, grass-fed raw milk.

If it were me, I would reach out to a chapter leader and see what is the closest place I could get the best quality milk and I would make the drive. You might be able to find some local folks who would want to join a co-op. Then you can take turns making the drive to pick up the milk. I drive 45 minutes to an hour each way to get my milk (it’s cheaper out in Glendale at the hub store). I buy 20 or 30 gallons at a time and store it in my chest freezer in the garage.

I would personally not buy pasteurized milk. Sally Fallon-Morell says that pasteurization damages the protein in the milk. It’s OK if butter and cream are pasteurized.

Sally actually says if you can’t find raw milk, you are better off buying organic grass-fed cream and adding some water to it. She even says if you can’t get organic cream, you’re still better off drinking cream than not drinking it at all. You just have to do the best you can.

Also, if you can’t get good quality organic grass-fed raw milk or cream for your daughter, be sure to feed her extra bone broth. I’d give it to her daily. She needs the calcium.

4. Question: Facial Hair Growth?

Hi Ann Marie,

Any insight into why I get black stubby hair growing on my chin sometimes?? I have fears that it is related to something hormonal?

Thank you in advance for answering,
Rebecca

Answer

I think it is hormonal, and it also seems to come on as women age. When I started getting melasma (dark patches on the face — I looked like I had a faint mustache!) in my early-thirties, I also started getting those little black hairs growing on my chin and the sides of my face.

After several months on a traditional foods diet, I could see my melasma fading. After a couple years, it was completely gone! I still get a stray hair every now and again on my face but they are lighter in color, not as coarse, and they are more infrequent. And the melasma is totally gone.

5. Question: Nursing a Baby with a Dairy Allergy?

I have a 2-month old nursling who appears to be bothered when I consume dairy, raw or pasteurized. I have trialed dairy items off and on the last few weeks and most recently, I trialed what I thought would be the most tame item (raw milk kefir) but it seems to be a fail.

I heard of someone giving their child lactose pills and the mother was able to consume dairy. (1) What do you think of that and (2) I am very discouraged if I am unable to eat dairy during our whole nursing relationship! I end up eating more carbs to stave off hunger, and it makes me sad. Will we possibly be more successful if I wait longer before trying it again (most has been a couple week so far)?

I have given her infant probiotics but that doesn’t eliminate her response to the dairy.

Alicia

Answer

This is a sign of abnormal gut flora. It just means the baby does not have adequate numbers of good bacteria.

The reaction to the raw milk kefir was probably just “die-off”. Start slow with the kefir. Maybe just 1 teaspoon a day. See if she reacts. Slowly increase by a teaspoon every few days until you are drinking a full glass a day.

As far as probiotics go, most of them just don’t work. I know from personal experience. I had symptoms that would not go away after a month on store-bought probiotics and then I tried Bio-Kult (purchased online) and my symptoms disappeared within 3 days.

Check out my resources page for where to buy probiotics.

Until you restore the balance of good flora in your baby’s gut (and in yours), I would stay off dairy. You might also just check to make sure you are not allergic to gluten. It’s a good idea to limit sugar and starches as well, as these foods fed the pathogenic bacteria.

I recommend that you read [easyazon-link asin=”0954852028″ locale=”us”]Gut and Psychology Syndrome: Natural Treatment for Autism, Dyspraxia, A.D.D., Dyslexia, A.D.H.D., Depression, Schizophrenia[/easyazon-link]
by Dr. Natasha Campbell-McBride to learn more.

6. Question: Forbidding Babies Honey?

So as I prepare for the birth of my first child, I’m curious as to your stance on the practice of forbidding of honey from babies. Don’t get me wrong, I don’t plan on spooning the stuff into my baby in mass quantities! I approach this simply out of curiosity — my parents fed me honey as an infant for colic and it didn’t harm me (and yes, actually took care of the colic) so I’ve always been intrigued by that. I understand the medical reasoning for not giving a baby honey but let’s face it, a lot of what we do goes against the established medical way of thinking.

So in your opinion, do you consider raw honey to be THAT dangerous for a baby?

Thanks!
Amber

Answer

From what I have read, the best cure for colic is probiotics. Colicky babies have abnormal gut flora (not enough good bacteria).

It is recommended that we don’t feed babies honey until they are at least a year old. According to Baby Center:

Honey can contain spores of a bacterium called Clostridium botulinum, which can germinate in a baby’s immature digestive system and cause infant botulism, a rare but potentially fatal illness. These spores are usually harmless to adults and children over 1 year old, because the microorganisms normally found in the intestine keep the bacteria from growing.

To be on the safe side, don’t cook with honey (in baked bread or pudding, for example) if your baby is going to be eating the finished dish. While the toxin is heat sensitive, the spores are difficult to kill. Commercial foods that contain honey, like ready-to-eat breakfast cereals and baby food, are safe for your baby because they’ve been heated enough to kill the spores.

I would use maple syrup, sucanat, or another natural sweetener for your baby. That said, babies don’t need to eat sugar. When my daughter was under a year, she happily ate liver and pretty much whatever else I gave her. She didn’t eat any grains anything sweet at all her first year — except for fruit and breast milk!

7. Question: Getting Rid of Candida?

Hi there! I read your posts about healing yourself and getting rid of candida and I have a couple of questions. You said that you gave up “sweets” for a couple of years — did you also give up all fruit and nuts to heal candida the first time? I am breastfeeding and on GAPS diet… and also plagued by candida (debilitating allergies). I don’t do any sugar except in fruit (and honey, but I can cut that out). What do you think was most essential to your healing of candida the first time?

Thanks for your help!
Colleen

Answer

No, I did not give up fruits and nuts. I just gave up gluten and all forms of sugar except honey, and I avoided starches.

It’s a misnomer that we want to “get rid of candida”. We don’t. Everyone should have candida (a form of yeast) in their digestive tract. When people say they have “candida” what they really mean is they have an overgrowth of candida.

When we don’t have enough good bacteria in our gut, we end up with an overgrowth of yeast and pathogenic bacteria. The reason for this is that one of the main jobs of the good bacteria is to kill off the bad bacteria — and keep the yeast in check.

If I had to say what was most essential to my healing, it was avoiding the foods I was allergic to and taking STRONG probiotics (I didn’t know about fermented foods and bone broth back then, but I believe those are equally important).

The GAPS diet with adequate therapeutic grade probiotics and fermented foods will help you heal.

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I don’t claim to have all the answers. And I love hearing from you guys! If you have feedback on any of the above questions and answers, please share your thoughts n the comments below.

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Photo credit: Sirwiseowl on Flickr

Ann Marie Michaels

I have 25 years of experience in digital and online media & marketing. I started my career in Silicon Valley and Los Angeles, working at some of the world’s top ad agencies. In 2007, after my first child was born, I started this little food blog which I grew to over 250K monthly unique website visitors and over 350K social media followers. For nearly 15 years, I've helped my audience of mostly moms and women 25-65 cook for their families and live a healthier lifestyle.

 The year after I started the blog, I founded a blog network in the health & wellness space called Village Green Network. I started the company on my coffee table and bootstrapped the business to over $1.3 million in annual revenue within 5 years. During that time, I helped a number of our bloggers become six figure earners. After being censored on almost every social media platform for telling the After being censored on almost every social media platform from Facebook and Instagram to Pinterest and Twitter, and being deplatformed on Google, I am now deployed as a digital soldier, writing almost exclusively about politics on my blog Cheeseslave.com. Because who can think about food when we are fighting the second revolutionary war and third world war? Don't worry, there will be more recipes one day. After the war is over.

82 thoughts on “Q & A: June 19, 2011

  1. about the honey
    I m beekeeper and have looked quite into the issue.
    There has been no report of Clostridium botulinum in Danish honey in more than 60 years
    – so really it is more a therory than a reality.
    On the other side I see absolutely no reason to add anything sweet to a babyΒ΄s food when they are under 1 years old.

        1. Hehehe like I said I wasn’t implying a “let’s stuff the baby with honey” scenario… I’ve just always been curious if that was REALLY a danger or just one of those natural things they’ve become bonkers about (kinda like the “dangers” of raw milk), especially since I was given honey as a child (and actually I didn’t reveal the entire truth there… my parents actually would dip my paci in honey THEN whiskey and then give to me! It’s amazing I’m almost normal *grin* )

          That IS interesting about not including it with anything cooked as well — I use raw honey almost exclusively as a sweetener in my cooking but I would have assumed that having it cooked it would be ok, so that is REALLY good to know, especially since I plan on a “feed the baby what mommy and daddy are eating” solid food approach.

          Thanks again for addressing the question! I really appreciate the time you take to do these πŸ™‚

  2. For the pool question – I did read on the GAPs help list (I think there) that if you swim in a pool try to detox bath with epsom salts later to help remove it from your skin.

    Of course if it’s nice enough to be swimming you usually don’t want to be in a warm bath, but it’s something to try with the headaches.

    1. Thanks Colleen. I love swimming and I also live in a place where it gets to be 110, so swimming can feel like a necessity. I love swimming in natural sources but I live in the desert so those are scarce, so sometimes pools are my only option. I am concerned about the chlorine. I will try this. Thanks!

    2. Thanks for mentioning this. As much as chlorine eeks me out, late summer temps ometimes get to be 114 where I live, and so the pool is just something we do a lot in the summer for some relief from the heat, especially since my husband’s grandmother has one!

          1. Hi Nicola,

            I live in Upstate New York. We barely got into the 90s last summer. Wow, I can’t imagine what 110 degrees feels like πŸ™‚

            1. It’s a dry heat. It can feel like you are in a microwave sometimes. If you get a breeze going it really helps. We have very little humidity here except for during monsoon season, which is coming up for us. The temperature does vary about 30 degrees from day to night so a day that is 110 will be a beautiful 80 degree night.

  3. I’ve got a question about the BioKult. Is it safe for pregnant women to take? When I had my second baby- I was on several courses of antibiotics (this is pre-real food) DURING the pregnancy. I ended up testing GBS positive (meaning wrong kind of bacteria)- and even though we treated during labor- my daughter ended up with a GBS blood infection and spent 2 of the first 3 weeks of her life in the hospital. Now I’m pregnant again. My health is LIGHTYEARS better (from strep throat at least 4 times a year- to haven’t had it in over a year!). Unfortunately – once you’ve had a GBS baby- they (the medical community) want to treat you like you will always have a GBS positive baby (which means more antibiotics). My midwife is more laid back- and willing to let me try and balance the flora rather than use antibiotics (which actually don’t have a great success rate when used this way), I’ve been eating fermented veggies, kombucha, and kefir. I was gonna get the biokult- but then I saw the info on the website about die-off symptoms. So back to my question- is it safe for me while I’m pregnant?

    1. Yes it is safe for pregnant women. And it is recommended, since your baby will inherit your gut flora as you know and it’s hard to get enough good bacteria unless you eat copious amounts of fermented foods at every meal.

      If you are worried about die off, just go slow. Open a capsule and take only 1/4 of it. Or 1/10 of it. Then slowly increase it each day or every few days. If you go slow, you won’t have any die off. If you do have die off, just back off and slow down again.

    2. Nicole, Dr. NCM has also said to insert a couple capsules of Biokult into the vagina every night before bed during the last month of pregnancy to ensure GBS is killed and the good bacteria are there. You can either do that, and or use plain yogurt/kefir ‘down there’ after a shower and on your arm pits and nipples.

  4. Questions about you freezing your milk. Does it not kill off any of the good bacteria if you do this? How long does frozen milk stay good? I would really love to do this as finding raw milk is roving to be hard and stocking up sounds wonderful!

    1. No it does not kill the good bacteria. They just go dormant. You can freeze kefir grains, too — works the same.

      I don’t know how long it stays good but I know that Dr. Weston Price tested butter and there was only a 4% reduction in nutrients after 1 year.

      I like to buy 20-30 gallons at a time — it fills up not even half of the chest freezer (the other half is full of mostly a side of beef as well as chicken, fish and pork. Plus all the spring grass-fed butter (I also stock up on that in spring time).

  5. For the baby with the dairy intolerance- my understanding is that bakes have leaky guts to begin with and those gaps don’t close until about 7-8 months. My son had many intolerances. I added back wheat and rice at about 3 months and I started back on dairy (yogurt and butter first; milk about a month later) around four months. He’s almost a year and loves yogurt, butter, cheese. He’s still a little sensitive to straight milk but I give a little every couple of weeks and he went from blood in his stool, to mucus, to just green stools. Now he seems to just get gas. We drink raw milk and he gets his probiotics from homemade villi yogurt and kombucha. So it’s not so much gut flora at this age, in my opinion, but a leaky gut. It’ll get better. Oh, he’s also breastfed.

    1. Hi, Martha,

      it depends on the child. Some children have very abnormal gut flora. We inherit our gut flora from our parents. If the mother and father have inadequate probiotics in the gut, the child will, too.

      You are giving your son fermented foods and I’m sure that’s helping. Some children need more than that though — they may need to avoid all foods they can’t digest until their gut heals.

  6. Hi Cheeseslave,

    Is low-temp pasteurized, grass-fed cheese fine, too? I started out eating a lot of this and still managed to have rock hard teeth and no cavities. However, I only purchase truly raw cheese now because I just don’t know how absorbable the minerals from the low-temp pasteurized cheese is. What do you think?

    1. I do eat pasteurized cheese, but I try to get it grass-fed. It’s the grass-fed cheese that has more of the fat-soluble vitamins. I don’t try to be perfect; I just do the best I can.

      1. Thanks, now I don’t have to be too strict on if the cheese was heat treated or not. As long as it is grassfed and not heated at very high temperatures, then I’m perfectly fine πŸ™‚

  7. Regarding the honey- I think botulism has been found in corn syrup as well, and ‘they’ don’t seem to mind feeding infants corn syrup πŸ˜‰ I didn’t stress if my babies grabbed something off my plate to taste that may have had some honey in it.

    Pools- the first year we were on GAPS we avoided chlorine. Now that we’re moving to AZ I don’t think I’ll be able to resist the pools in the summer! I plan on having a gallon or two of filtered water with some epsom salts added to rinse my kids off right after they get out. My kids even react to the chlorine in tap water, so we put filters on our showers as well. A salt water pool would be awesome, something I’ll have to look into if we ever own a place!

    1. You definitely won’t be able to resist the pools when you move to AZ, depending on where in AZ you are moving to. I hope you enjoy our beautiful state. There are lots of great people here too!

  8. Also,

    Does having hard teeth and no cavities indicate that we are actually absorbing the nutrients in our food? I often wonder how one would know if they are not absorbing their food correctly, and therefore, may need to heal the gut.

    1. Yes, if you are not absorbing nutrients they can’t go into the teeth.

      There are lots of symptoms of a leaky or imbalanced gut. Constipation, diarrhea, skin problems like eczema or acne, food allergies or intolerances, behavioral issues, chronic allergies, sinus infections or asthma, chronic fatigue, anything on the autism spectrum, depression, anxiety, etc. etc.

  9. Hi Sandy,

    If you are unable to obtain good quality raw milk, then I definitely recommend continuing with the raw cheese, pasteurized butter/ghee, and include bone broths on a daily basis. You could also grind egg shells for an excellent mineral supplement. I’m definitely in the same boat as you as I’m having trouble obtaining good quality raw milk, too. I’m on a waiting list for it since I live in New York, and you are only able to obtain raw milk through a cow share program. I usually do the raw cheese and bone broths on a daily basis.

    1. Thanks Erica! We have been doing the grass fed raw milk cheese a couple of ounces a day for both me and my daughter and I drink bone broth daily and use it in cooking, etc but haven’t been successful getting her to drink it. But I cook greens in it every day, etc.
      In response to Ann Marie, I have been in contact with the chapter leader, I am a member of my local chapter and have looked on realmilk.com. I have called and spoken with every farm owner and A. They say they aren’t sure if it is GMO, but ar honest and say that it most likely is. and B. They are not willing to go organic. They said that to switch to organic grain and hay or even just grain would drastically raise the price for the herd shares. The closest source that uses only organic hay and no GMO grain is over three hours away and costs 11/gallon! But now that I know I can freeze it without loss of nutrients, I will definately stock up if we are ever near there but the price is a little high for my taste!

  10. I really enjoy reading your question and answer session each week. I just read that question on candida and it got me curious. I have an overgrowth of candida (as you put it!) and I’m already on a gluten free diet. What I’m curious about is if honey is really better than xylitol or coconut sugar. Should I go off those two also? I’m, really anxious to get rid of this candida overgrowth. Just thought to mention that I’m on probiotics but maybe not enough. Please advise.

      1. Do you use toothpaste with xylitol? I am having a hard time finding a toothpaste for my toddler (hasn’t gotten the whole spit it out thing down yet) that is flouride free and xylitol free that doesn’t have other garbage in it and is safe to swallow.

        1. I think the toothpaste I use does have xylitol but is fluoride free.

          I don’t give my daughter toothpaste yet. I think you can get one made by Tooth Soap. Also, Miessence sells a good one.

  11. Hi Rachel,

    I spent a LOT of time trying different oil combos to come up with a mayo recipe that my family loves. I looked at many recipes, and the Wilderness Family Naturals mayo label to develop this recipe. We love WFN mayo, but it is pricey! I thought I’d share my recipe.

    2 pastured egg yolks (room temperature)
    1/2 cup olive oil (we use Chaffin Family Orchards)
    3/4 cup expeller pressed coconut oil (no coconut flavor)
    3/4 cup expeller pressed, unrefined sesame oil
    2.5 T white wine vinegar
    1.5 T fresh organic lemon juice
    2 tsp. sucanat, or other natural sweetener
    1/2 tsp. sea salt
    1/2 tsp. organic dried mustard
    1/2 tsp. organic garlic powder
    1/2 tsp. organic onion powder
    1/2 tsp. organic paprika

    After the mayo is done, I mix in 2 T whey and leave it on the counter for 7 – 8 hours, then move it to the fridge.

    Everytime I use this mayo in something (sandwich, deviled eggs, coleslaw…) my husband closes his eyes and says, “Mmmm, I love your mayo!” Can’t get a better compliment than that! Good luck developing a recipe that your family will love as well. Don’t give up!

    1. Thanks sounds very interesting
      BTW try to add some ghee to your mayo
      -takes some of the bitter taste away and makes it more buttery.
      I tried that after reading about it on Marks daily apple.

  12. About the milk: If you are going to be heating it, anyway, does it make a big difference if it’s pasteurized? When I lived where I could get raw milk for $4/gallon, of course I used it for everything (and made butter & cheese, too!), but raw milk here is $4/quart, so I keep a jug of Trader Joe’s Organic Cream Top (non-homogenized) milk around for using in cooking, and save the “good stuff” for drinking.

    1. I think when they pasteurize it is at a higher temperature and they heat it longer than you would in your kitchen. Sally says to only do raw milk, or substitute watered down cream.

      1. That would make sense for ultra-pasteurized milk, but Trader Joe’s isn’t. And pasteurization, when not ultra, doesn’t involve even heating milk to its own boiling point.

        1. We don’t use our milk for cooking much. Mostly use it for drinking. And for making yogurt and cheese. I really feel that raw milk is a sacred food and pasteurizing it denatures it. For us it is a staple food, and I think it is especially important for my children.

          The more important issue, in my mind, is where does the milk come from? I believe TJ’s milk is from Straus (well if you are in CA anyway). I know their cows are pastured to some extent but I know they use a number of different farms now — at least that’s what I heard. What are these cows eating? Are they getting grass and hay or are they in a barn eating organic feed? I don’t think there is any point buying milk if the cows are not eating grass.

          And here in CA we have green grass most of the year. It’s a shame not to buy the raw milk.

          That’s how I feel!

        2. Hi Heather,

          Pasteurization is totally different from boiling. When you boil a food, the water has to heat up first, which takes a while. On the contrary, a particular food that is pasteurized doesn’t even get a chance to heat up. The food doesn’t heat up slowly like it is suppose to from traditional cooking. It is an unnatural, quick process to heat the food. It is more like a microwave though microwaves tend to be even worse.

          The proteins in the milk are very sensitive to heat unlike meat or eggs. It is fine to gently heat raw milk, but boiling it or even pasteurizing is a definite no.

            1. To Alicia, with the dairy-allergic baby-

              My daughter was severely allergic to dairy as an infant. I would just think about cheese, and she would scream all night (okay, not reality, but you know what I mean, I’m sure). It was really hard got me to adjust my diet in the beginning, especially because I had been relying in yogurt and cheddar for a lot of calories and protein throughout the day. Eventually, I did get it figured out, and got info a groove.

              After a few months, she was able to tolerate me eating goat or sheep’s cheese, so that made things a bit easier. Shortly after she turned one, I accidentally had some dairy, and she had no reaction. I tried again, and she was fine! She’s fifteen months now, and she’s play with all dairy that I have, but I suspect that she is still sensitive to having it directly.

              So, all that to say, take heart; it will get better…eventually. Not all babies get over it so soon, but many do, and once you’ve been doing it a while, it just becomes normal for you. πŸ™‚

              As far as lactose pills go, there is both lactose and lactaise on your breastmilk. I’ve never heard of a baby being given lactose pills to help with a dairy allergy…personally, I think that sounds counter-intuitive, but its not something I’ve had a chance to research….

          1. That is how flash pasteurization works. But TJ’s doesn’t do that. Regular pasteurization is a regular cooking process–you can do it on your stovetop, if you want. Procedure here: https://www.ehow.com/how_2069382_pasteurize-milk-home.html The milk is heated gently to below its boiling point.

            TJ’s cream top jugs say it’s coming from Petaluma (at least in the Bay Area), so Strauss would be my guess as well-especially as Strauss seems to be the only other pasteurized but non-homogenized milk available hereabouts. And, believe me, we DO buy raw milk, from Claravale, and plenty of it…but well, I could afford the 3 or 4 gallons a week we’d prefer to use in St Louis at $4/gallon. At Bay Area prices of $16/gallon, 2 gallons a week is pushing the budget pretty hard, which means butter-making, cheese-making, and using raw milk for cooking are pretty much out. So, again, why is it that we should not use vat pasteurized, non-homogenized, milk in a situation where it is going to get cooked, anyway?

            1. Woops, I meant the fast pasteurization because that is what is used for the majority of the milk. You don’t want to heat milk to its boiling point even if it’s slowly heated to that point. The proteins in the milk are very sensitive to heat. The fats, however, seem to be stable. There have been too many studies showing the dangers of pasteurized milk. I recommend the book “The Untold Story of Milk” by Ron Schmid.

              I think the low-temp, slowly heated pasteurized milk would be fine if you are making butter and cheese. I would just avoid using it in cooking on a frequent basis. To me, using pasteurized milk in cooking regularly is like eating burnt meat on a daily basis. After all, burnt meat is similar to pasteurized milk though the temperatures to denature the proteins in both foods are different. Burnt meat is very hard to digest for many people. It seems that too many people are lactose intolerate these days and can’t drink pasteurized milk; however, they can drink raw milk. This observation alone has got to show us that there is something very wrong here with pasteurized milk. Very few people have allergies to cooked meat or eggs. But, when it comes to pasteurized milk, too many can’t tolerate it. This goes to show us that the proteins in the milk are so damaged that they are rendered useless. I would use it sparingly in cooking.

              1. The biggest problem, in my opinion, with the Trader Joe’s milk in CA is that the milk is not necessarily grass-fed. Straus sources their milk from a number of different farms, and they don’t eat grass or hay all year long.

                From their website:

                “On our dairy, the cows are fed a nutritionally balanced diet year round. This organic mix includes organic grains such as corn, flax meal, wheat, soy meal, and rice bran; silage (which we grow ourselves) and alfalfa hay.

                Depending on where a farm is located and on local weather patterns, good pasture will be available from 1.5 months to 9 months of the year in the U.S. On our farm, located on the coast of Northern California, we get approximately 4-6 good months of grass. Cows love grass. When the cows are let out onto the fields in the spring, when the rains let up, you should see them jump, scamper and skip — seriously.

                Every year in late spring, the rains stop, fields everywhere dry up, grass stops growing and the nutritive value of the grass plummets. At that point, we continue to keep our cows in the fields. They continue to graze but their diet is supplemented with a balanced mix of organic grains and silage in order to give them the nutrition they need. ”

                https://www.strausfamilycreamery.com/?id=61

                You might consider buying raw milk from Organic Pastures. Their cows are on pasture all year long. And I am able to get raw milk from them as cheaply as $10.50 per gallon. Call them and see if they will deliver to you and a group of others, or if there is a hub store near you.

                I think it’s worth every penny.

                1. As I said, I’m already getting Claravale raw milk. Every time I’ve tried OP’s milk, it has either tasted sour to me when I got it, or gone sour very quickly–and the Claravale I’m getting was in the cow at the earliest a day or two before I pick it up. OP around here is about $14/gallon–and Claravale is Jersey milk, whereas OP is still mostly milking Holsteins. But I do keep the good stuff for drinking, and it doesn’t make sense to heat up raw milk in cooking, when it’s that expensive. At $16/gallon, why ruin it?

                  Frankly, there are few places in the US where dairy cows are going to get much more than 6 months/year of grass, whether the reason be dry weather or cold and snow. They are GOING to be fed other things, too. As for Strauss, I could do without the flax and soy, but the rest of those foods are things that cows ate before the dairy farms went industrial, too. The cows I lived across the driveway from as a kid ate hay, oats, corn, grass, silage (fermented corn stalks, basically, which gave them green food in winter in WI), and even haylage. They can’t eat grass in the Upper Midwest from about November till April, because it either hasn’t grown yet, or it is buried under a bunch of snow. In MO, the cows can get good grass probably 9, _maybe_ even 10, months of the year–and it shows. The raw Jersey milk I was buying there last summer has a LOT more cream in it–at least 25% of any given gallon jar–than the Claravale milk does. And Claravale has more than OP does. And the lady I was buying from there was just an average Ozark small farmer. She kept chickens, some beef cattle, and four Jersey cows, and sold eggs, milk, and beef.

                  Frankly, if anyone wants a free-market economics lesson in how overhead (real estate, in this case, mostly) and regulatory costs drive up prices, the cost of raw milk and good eggs in CA is one. MO doesn’t regulate either item, except that you have to buy from the farmer direct, and raw milk runs from $4-$8 gallon, with pastured eggs (default for small farms there, as it’s much easier than any other way of doing things) are $2-$4/dozen. Not $6+, like they are here. Raw milk is already the single biggest weekly food expenditure in our house–more than grass-fed meat, even. I use the Cream Top milk as a way to control costs at least a little.

  13. About the mayo- I ordered the Chaffin Family Orchards mayo after listening to your podcast, and it is great on salads, I love it, but I can’t get over that olive oil-y taste in mayo, even with the Chaffin oil. I find that if I use macadamia oil, coconut oil, and just a bit of olive oil, the taste is more palatable. I was thinking of trying avocado oil as well. What are your thoughts on macadamia and avocado oils?

    1. It doesn’t bother me at all — I like it. In fact, I don’t like Hellman’s or other storebought mayos. I think they taste kind of gross.

      Macadamia nut and avocado oils are fine but they are expensive.

  14. While I am sure this question has been asked before, what can I do about mold forming on the kombucha scoby? I’ve read a little that says it is because of low acid levels. It sits fermenting by intself in a dining room cabinet at about 74 degees, mixed with organic cane sugar. The baby on the starter batch had some mold. I took it off and discarded it. The second batch has been fermenting a few days and it is starting to darken/ mold. Curious, and I hope it is fixable. Thank you- you are a great resource of information.

    1. Maybe the problem is not having the tea with the sugar? Perhaps the caffeine or something in the tea keeps mold in check? I’ve never not kept my scoby in sweet tea and have never had mold. My kitchen is also usually much cooler than 74 degrees, but I’m not sure whether that makes a difference.

      1. I am using organic green tea from Trader Joes, following the directions from Cultures for Your Health and I pulled out the tea bags. Thanks for the tips! Its all new to me and I am loving it! I just feel some days are like a science class lesson I missed.

  15. Re: Mayo: I use a combo of EVOO and refined coconut oil, usually 1/4 c. olive oil and 3/4 c. coconut oil. It does tend to firm up a bit in the fridge, but if you have enough egg yolks in your recipe it shouldn’t be too bad (and you can always set the mayo out on the counter for a few minutes for it to soften). I totally respect those using Chaffin, but this might be an alternative if someone needs one.

  16. I’m really intrigued by the probiotics you mentioned. My acupressurist thinks I may have some candida overgrowth – I’ve been nursing for two years and pregnant for a year before that and haven’t cleansed (I used to do liver cleansing, etc.) in years, and my hormones are out of control (i.e. – I can’t lose a pound b/c of nursing but once I stop nursing, I think I’ll lose the weight).

    I’m going forward more now with the traditional diet and will be trying raw milk and kefir for the first time this summer at some point. But I would love to try those probiotics – I’d actually love to see some die-off!

    I’m wondering, though, if they might help with this ongoing bacterial vagionosis I have in the past year… I think it’s another hormonal thing – … I don’t get yeast infections but there is some odor (sorry) down there, and the doc said b.v. and prescribed stuff, but my old nutritionist just said use some white vinegar up there – it seems to work, but not long term. I’m thinking the probiotics might help?

  17. Hey girl, I hate to burst your bubble about the saltwater pool, and I KNOW it’s ‘all the rage’ and we just put in a pool a year ago, did our research, are SUPER crunchy/granola, have 2 daughters with profound special needs who are SO sensitive who we DID NOT want in chlorine, and we ultimately NIXED the saltwater pool because… yep, IT IS STILL A CHLORINE POOL.

    Here’s why — you take the sodium & the chloride — pull out the sodium, and you’re left with CHLORIDE — aka CHLORINE. SAME STUFF, just different way of arriving there. And the filter for it is REALLY expensive, though the bags of salt AREN’T.

    We opted for a Nature2 cartridge plus the TINIEST amount of chlorine… like 0.5 vs. 10, so it’s probably less than our drinking water. LOL

    Anyway… there are mineral purifiers similar to Nature2 — they do the job! We do occasionally use a non-chlorine shock (as natural as you can get), but it’s not a big deal.

    Our pool is crystal clear & I feel good about it. If you want NO CHLORINE, do NOT get a saltwater pool — same stuff!!!!!! We’re misled to believe it’s like the ocean & full of minerals & benefits, but honestly, IT’S NOT!!!!!!!!

    SORRY!!!!!!!!!

    Gwen, crazy fanatical mom who researched the pool thing for so long her eyes hurt! HA!

  18. that doesnt sound like mold in your kombucha. it sounds like just the brownish gray film from the tea. it forms kind of a scum that when it rises to the top and coats your scoby, looks gross and a whole lot like mold, but it isnt. beware of white powdery mold. your scoby sounds normal to me…

    1. Thank you! Like I said the first scoby was fuzzy grey mold, this isn’t looking fuzzy. I am hoping for some healthy scoby, because I have friends that want some. πŸ™‚ I did add a tsp of raw ac vinegar last night to increas the acid content, since what I found was a referance to not acidic enough. Looking forward to some tasty beverages this summer!
      Personally, I have now tried store bought Kombucha and homemade- not a real comparison in my opinion. I do like both, especially some of the flavors in the store.

  19. So much good information in the Q&A and in the comments!

    I’m also nursing a 10 month old. I started full GAPS and a few days in I got the die off symptoms. A few days after that my daughter got eczema looking patches on the back of one of her legs. It’s been two weeks now and the patches are still there. I’ve been giving her extra broth to try to help her system. I’m pretty sure my diet and the patches are related, but not really sure. What do you think? And does anyone know if there’s anything I can do to help her system and make them go away? I have put hydro-cortisone cream on it a few times but it didn’t seem to help in any way.

    1. Hi Kristi. I have found comfrey salve to be absolutely wonderful for many, many skin conditions! I use it on my children (and myself and my husband) for anything skin related… rashes, scrapes, scratches, bruises. It’s AWESOME! I made my own using this video from Mountain Rose Herbs to guide me. It’s really simple to do. Good luck if you decide to give it a try.

      https://www.youtube.com/watch?v=RqDq_VnZ8Ok

  20. I’ve been so interested to read all the comments about the homemade mayo. I haven’t gotten around yet to trying it myself-I’ve never been a huge mayo fan, only for things like tuna salad, etc., so I just buy small jars of the Sally Fallon recommended brand (Hains I believe?).

    Anyway, I’ve recently been reading Alice Waters book “Art of Simple Food”, and she has the most simple guidelines/recipe for making mayo, and I had decided that it would be on my to-do list this week for sure (Alice recommends one egg yolk per cup of olive oil with a pinch of salt and water, finishing with a squeeze of lemon or vinegar-can’t get much more simple!). I have to admit, though, I’m a little discouraged now before I even begin after reading all the comments…so does noone really like homemade mayo made this way? I still plan on trying it, but I have to admit, I’m not quite so optimistic on the outcome…:-)

  21. thanks for the info on a chlorinated pool… we’re in IN this weekend and have access to a pool, I am not much of a fan of them though πŸ™ Now I understand why I always felt a little sick to my stomach as a kid when I would swim for a long time in a pool

  22. What you said about not having to give up fruits and honey and such because of candida… if I have any sugar I break out in a rash, it’s taken quite some time to make the connection to sugar, I know I have an over growth of candida though… I am starting GAPS intro on wednesday, so Lord willing that will clear up my issues and I can introduce honey and fruit again !

        1. Hi Bethany,

          I believe Dr. Natasha Campbell-McBride stated that it is best to go for the Full GAPS diet first instead of the intro since you are still breastfeeding. During the intro, your body may release a lot of toxins that can go through the breastmilk. It is best to stay with the Full diet until you are done breastfeeding.

  23. thanks for the tip on getting marrow out of bones…. are you able to get it out of chicken bones or not really? Is the spongy stuff the marrow or is the marrow in between that stuff? I tried some of the spongy stuff and it was ok, but I can’t imagine spreading that on toast

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