Q & A: May 8, 2011

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

Welcome to CHEESESLAVE Q & A!

Every Sunday, I answer your questions. I'll answer as many questions as I can each week. If I didn't answer your question this week, please check back next week.

UPDATE: YIKES! I am now VERY behind in answering questions. The past few weeks have been crazy!

For this reason, I am going to do double duty and I will answer more questions than usual in this post, and in the coming weeks. I may even post a couple more Q & A posts over these next few weeks so I can catch up a bit.

Due to the increased questions, my answers will be shorter. (In other words, I'll try not to run my mouth and just get to the point!)

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If you have a question to submit, please email it to me at questions@cheeseslave.com.

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1. Question: Silpat Baking Mats?

Are Silpat baking mats safe to use? I want to buy one but can't find much about them online!



I am not sure. I don't know what the Weston A. Price Foundation says about them. I use them and I have met other WAPF chapter leaders who also use them.

It is not easy to get around using silicone when baking if you want a non-stick surface. Even if you use parchment paper, that is typically treated with silicone. Paraflexx sheets, used in the Excalibur dehydrator, are also made with silicone.

That said, you can grease your pans with butter or coconut oil, and then if you want to be extra the food doesn't stick, flour them, too. That's the old-fashioned way of doing things and it works well for cakes, brownies, muffins, and most baked goods.

If you are going to go the butter and flour route, make sure you use stainless steel or stoneware pans for baking — NOT aluminum. Check out my resources page for sources of stainless steel bakeware.

2. Question: Grain-free Baby?

Is it OK to make foods for a baby with coconut flour or almond flour if you are going grain free? My little one is eight months.

— Lindsay


I suppose you could use coconut flour or almond flour. However, coconut flour is high in fiber, so that is not ideal for a baby. And almond flour is high in phytic acid so you would need to soak it and dry it.

Personally, I really don't see why babies would need to eat anything made of flour. I don't really see the point.

When my daughter was that age, I plied her with egg yolks, bone broth, liver and other organ meats, and lots of good fats. I'd also give her blocks of cheese, salami, salmon, soups and stews, and pureed, stewed fruits and vegetables mixed with grass-fed butter or cream or coconut oil. I also gave her fermented foods like kefir, filmjolk (Swedish yogurt), and homemade pickles. And of course, her cod liver oil.

Back then, she would happily eat anything I gave her, so I took advantage of that and fed her duck hearts and sardines with a side of sauerkraut — she lapped it up! I only wish she would still eat like that now. But at least she still eats her liverwurst once a week.

I do not think it is a coincidence that at age 4, my daughter literally towers over most of her friends. She is sturdy and hardy, not waifish and thin. She is 4 and she wears a size 6/7!

3. Question: Help for Rheumatoid Arthritis?

Ann Marie,

I have 2 people in my life, a friend and a co-worker, who suffer from Rheumatoid Arthritis. I understand you've been able to do wonders for yourself. Have you put your story on paper? I'd really like to share it with my friends.

I've been eating a traditional diet for about 4 months now, and have found that I'm much healthier than I was before, but that doesn't mean much to them. I'd really like to be able to share a personal story about dealing with RA with them. Can you help?

— Todd


Hi, Todd!

I have written about my story in a few different places. You can read about it here on my Reversing Food Allergies class page. (You can also watch the video on that page that tells my story.)

I also posted about it here on my blog: Real Food: A Natural Cure for Arthritis, Allergies, Chronic Fatigue, Melasma, Cradle Cap & Cavities

And here's another older post where I wrote about it in detail: Candida Detox

4. Question: Remineralizing Kefir Grains?

I read on another blog that water kefir grains need to be remineralized, but no details about that. I guess I've had mine over a year making kefir pop and don't know anything about this.

Will they just stop working if you don't do this, and how do you do it?

— Linda


I just toss in a clean egg shell. I include this in my instructions for my Kefir Soda Pop recipe.

5. Question: Activated Charcoal?

Could you please tell me more about activated charcoal and its uses?

Thanks, Meg


Activated charcoal, or activated carbon, is used for many things, including:

“…gas purification, gold purification, metal extraction, water purification, medicine, sewage treatment, air filters in gas masks and respirators, filters in compressed air and many other applications.” (Source)

If you think about it, you've probably heard of “activated carbon filters” used in water filtration.

We use activated charcoal in our house for food poisoning. I keep it in the vitamin cabinet (haha I never thought about it but we don't have a medicine chest — just a vitamin cabinet) at all times — just in case.

According to Wikipedia:

“It is thought to bind to poison and prevent its absorption by the gastrointestinal tract. In cases of suspected poisoning, medical personnel administer activated charcoal on the scene or at a hospital's emergency department. Dosing is usually empirical at 1 gram/kg of body mass (for adolescents or adults, give 50-100 g), usually given only once, but depending on the drug taken, it may be given more than once. In rare situations activated charcoal is used in Intensive Care to filter out harmful drugs from the blood stream of poisoned patients. Activated charcoal has become the treatment of choice for many poisonings, and other decontamination methods such as ipecac-induced emesis or stomach pumping are now used rarely.”

This really works! I got food poisoning once from some bad chicken and instead of vomiting all night long, I took the activated charcoal and it only lasted a few hours. (I think maybe it would have cleared up faster but I didn't know how much to take at the time.)

We also always take activated charcoal when we go to the dentist if he ever has to do any work such as replacing a filling. Our dentist, Dr. Raymond Silkman in Los Angeles, is a WAPF dentist and he recommends that all of his patients do this.

I have also read that you can take activated charcoal if you are having severe “die-off” symptoms when starting on the GAPS diet.

Please note: if you take activated charcoal, it will chelate anything and everything you've eaten, so it's not a good idea to use it very often — because you'll also chelate any nutrients you have consumed.

6. Question: Cod Liver Oil and Vitamin D?

Hi Annmarie,

A couple of questions regarding cod liver oil and vitamin D:

Do you take extra vitamin D (Carlsons?) If you're taking fermented CLO already, seeing the ration is just right with the CLO? Or do you just stick with the fermented CLO?

Fermented CLO ok for babies? Even the CLO with flavors in them?

Also, you mentioned the Carlson's Fish oil was synthetic. Yuck. How do they get away with it. How about the Nordic Naturals CLO?

My daughter doesn't like the fermented CLO — I tried to get the one you told me about, the orange yummy one — but they are not making it yet. Must have been a trial?

Thanks! Jenny


No, I do not take Carlson's, and it is not recommended. I only take fermented cod liver oil.

Fermented cod liver oil is OK for babies. If they won't swallow it, you can mix it in a little apple juice. You can also rub it on their bum or on their feet and it will absorb through the skin.

Carlson's cod liver oil is not synthetic but it contains synthetic vitamins. This is one of the reasons it is not recommended. (Same goes for Nordic Naturals.) Almost all cod liver oils (except the Green Pasture brand) are heated and refined, and this denatures the vitamins. That is why they add back in the vitamins A and D. But they don't add them back in at the right ratio.

Green Pasture fermented cod liver oil is the ONLY cod liver oil on the market that is not heated and is naturally fermented. Since they ferment it in brine (salt water), you also get vitmain K2 when you take the fermented cod liver oil. For where to buy fermented cod liver oil, see my resources page.

I got the emulsified orange flavor at last year's Weston A. Price Foundation conference. It was yummy. I'm sorry to see they are not making it anymore. They do have 3 other flavors of the emulsified fermented cod liver oil. I have heard great things about the ginger flavor and plan to try it soon.

7. Question: Blue-veined Cheese?

Hi there,

I was wondering if there were any miraculous benefits to be obtained through regularly consuming raw blue-veined cheese. I was recently introduced to this type of cheese and I'm in love. In fact, it currently is my favorite of all cheeses. However, I am still uneasy about the idea of eating mold every day. Is the mold in raw blue-veined cheese good or bad for our bodies? From what I understand it contains both antibiotics and [pro]biotics. To be on the safe side, how often should this be eaten?

Cheers, Rachele 🙂

P.S. I love your blog ^_^


Hi, Rachele,

Raw blue-veined cheese is very good for you! I know the love you feel for artisanal cheese. I named my blog CHEESESLAVE because of my deep, abiding love for French Epoisses.

Yes, mold does grow on many of these artisanal cheeses but they are not bad for you. Antibiotics like penicillin were originally derived from mold. In fact, molds from the penicillin genus are responsible for the blue veins in blue cheeses such as Roquefort, Gorgonzola and Stilton.

There are other foods that have natural antibiotic properties, such as garlic, onions and coconut oil.

And yes, raw milk cheese also contains probiotics.

Raw cheese made from the milk from grass-fed cows is extremely nutritious, full of fat-soluble activators A, D and vitamin K2.

I don't think you need to limit your cheese intake for any reason. Dieticans will tell you to avoid soft cheeses and raw milk cheeses that are not aged, especially when pregnant, but I don't buy this. Pregnant women have been eating these cheeses in Europe for centuries. As long as you buy your cheese from a farmer you trust who raises healthy animals on pasture, I personally would not worry about it.

8. Question: Sourdough Starter?

Hello! My name is Bonni and am very excited to make your acquaintance! My husband and I are doing our best live a healthy lifestyle while not sacrificing deliciousness. We were given your information from Maurice Kaehler at the Hollywood farmers market. We are trying to make our own sourdough bread and he directed us to you with the hope that you could tell us were we could find a good place to purchase a sourdough bread starter. Any information you could provide would be greatly appreciated.

With Respect, Bonni


Hi, Bonni! I love Maurice! He is the best. Check out my resources page for sources of fermented food starters.

9. Question: Raw Milk from Cows in Confinement?

The only raw milk I have access to is Jersey milk from confined cows. I've been wondering if we should still drink it because of the confined nature of the cows. This is a small dairy (around 80 cows), they grow their own grass but do still feed grains. They live pretty much in the open air and sunshine. The farmer is concerned with cleanliness, saying, “I drink the milk and I don't want to drink poop.” I know this isn't as good as the milk you are able to purchase. Oh, do I envy you! 🙂

If this was all you could get, what would you do?

I really appreciate you answering this as it has been causing some consternation of late.

— Jo


I'm confused. What do you mean by “confined”? You say they live in the open air and sunshine and they do eat grass and “some grains”.

If the cows are out on pasture, getting grass, sunshine and fresh air for the majority of the time, weather-permitting, I don't see a problem with it as long as the farm is clean and the animals are healthy.

Perhaps you can ask a local Weston A. Price Foundation chapter leader if they purchase this milk and if they think it is good. There is a list of local chapter leaders on the WAPF website with phone numbers and email addresses.

10. Question: Grass-fed, Pasteurized Milk vs. Grass-fed Raw Milk?

I have access to both grassfed unhomogenized pasteurized milk and grassfed raw milk. However, the raw milk is more difficult to get and my husband is somewhat but not completely comfortable with the safety of raw milk. We've been having a lot of debates on the subject since I'd really like to start drinking raw milk, but my question is: how much more benefit would we be getting from the raw milk over the grassfed pasteurized milk? I know there's a world of difference between CAFO pasteurized milk and grassfed raw milk, but how big (and how important really) is the difference between grassfed pasteurized and grassfed raw?

Thank you! Molly


Hi, Molly.

There is no question in my mind — grass-fed RAW milk is infinitely superior to grass-fed pasteurized milk.

Two things convinced me of this.

(1) Sally Fallon Morell's (and Lee Dexter's) brilliant Powerpoint deck — click here to download it.

This powerpoint goes into great detail about why raw milk is safer than pasteurized milk, and why raw milk is vastly more nutritious than raw milk.

(2) Dr. Ron Schmid's book, The Untold Story of Milk, Revised and Updated: The History, Politics and Science of Nature's Perfect Food: Raw Milk from Pasture-Fed Cows.

This book will absolutely blow you away and turn you into a raving raw milk supporter. It's a quick read — I devoured it in a weekend.

After I read both of these, the powerpoint and the book, I felt 100% safe and confident about feeding raw milk to my 5-month-old daughter (in the form of raw milk homemade baby formula). Not only that, but they convinced me that pasteurized grass-fed milk is not even in the same league as raw grass-fed milk.

Sally Fallon Morell also says that when we pasteurize milk, it damages the proteins. So she recommends using pasteurized grass-fed cream and watering it down if you can't find raw grass-fed milk.

I feel so strongly about this that I do go out of my way to buy raw milk (45 minutes each way to get it from the “hub store” in LA). In fact, we NEVER drink pasteurized milk except for rare occasions (like when traveling). Raw milk is the number one staple health food in our home (OK, tied with cod liver oil).

11. Question: Corn Syrup vs. High Fructose Corn Syrup?

I have a quick question about corn syrup. Now I understand that sugar isn't great, and the more processed, the less great it is. Occasionally I will make something that calls for corn syrup (aka Karo syrup). I have noticed in looking at the ingredients that there are those corn syrups that are made with “high fructose corn syrup”, and a few that list just “corn syrup” as their main ingredient. Is there a difference? Would the plain corn syrup be marginally better that those made with high fructose corn syrup? What is the difference?



Corn syrup is a less sweet version of high fructose corn syrup. In other words, they make high fructose corn syrup out of corn syrup.

I would not use either one — high fructose corn syrup or corn syrup. Not only are they both highly processed, but both corn syrup and HFCS are made from genetically modified corn. Avoid!

In recipes that call for corn syrup, I use honey. Honey should work just fine 1 to 1 in most recipes. Here's my recipe for How to Make Marshmallow Fluff Without Corn Syrup.

12. Question: Live Blood Analysis?

How would live blood analysis compare between vegan and WAPF diets after each being on their diet of minimum two years?

— Kay


That's a great question! You may have already seen this article on the Weston A. Price Foundation website: Pilot Research Study Live Blood Analysis of Adults. The results are astounding. Maybe they could do a similar study comparing vegan and WAPF diets.

Question: Sprouted Bread and Grains?

How often can WAPF diet followers enjoy sprouted breads/grains if they don't have any grain sensitivity? 2-3 times per week?

Thank you – you're TERRIFIC!!!!!!

— Kay


Hi, Kay,

I think if you have no sensitivity, you could eat sprouted grains on a daily basis. Ideally, if you are eating a lot of grains, the grains should be sprouted AND soaked or fermented. In other words, use sprouted flour and ferment it with a sourdough culture. Or buy sprouted brown rice and soak it before eating.

You also want to make sure to include lots of other nutrient-dense staple foods in your diet, such as grass-fed butter, cream and cheese, cod liver oil, organ meats, and seafood, particularly shellfish.

Question: Grass-fed, Pasteurized Milk vs. Grass-fed Raw Milk?

I read that you are super swamped catching up on emails so I will try to make this brief. I just recently started increasing the amount of milk we get from our cow share to make cream and butter (about a year ago the state health dept here in CO made it illegal for farms to sell products from our raw milk – dangit). I don't want to waste the skimmed milk that is left after taking the cream off. What can I do with it?!?!? Is it still nutritious enough to drink?

If I leave a LITTLE bit of cream on it (just under a centimeter in half gallon ball jar) should I just use it to make yogurt? We live in a suburb in CO and do not have any livestock (chicken) to give the milk to. I thought you may have ideas. I just can't stand the thought of pouring it all down the drain (about 2 gallons, possibly more in the future) each week. What do you think?

PS – I love your blog and facebook!!!

Take Care, Meredith


That's a tough one. I really don't believe in drinking skim milk.

The only thing I can think of is you could bathe in it. Milk baths used to be very popular, not only because they are luxurious and soothing, but also for health benefits. Read about them on Wikipedia.

Maybe someone else will have some ideas. Too bad you can't sell it — there are so many people who think skim milk is better for them!

Got a Comment?

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.

Got a Question?

Please submit your questions to questions@cheeseslave.com. I'll answer your questions every Sunday in the order I receive them.

Photo credit: Sirwiseowl on Flickr

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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.

70 thoughts on “Q & A: May 8, 2011

  1. Hi Cheeseslave,

    Thanks for all of these wonderful answers! Regarding the cod liver oil, I’ve contacted Premier Research Labs about their cod liver oil and they’ve stated that they only heat it to 98 degrees fahrenheit. I would think this would still be considered raw, though not fermented like green pastures. What do you think, Ann Marie? The WAPF places this in the best category.

    Sadly, Premier Research Labs cod liver oil is currently being discontinued. I strongly recommend people who have depended on this particular brand for cod liver oil to only consider choosing the green pastures brand from now on.

    1. Yes, Premier Research Labs cod liver oil is fine. I fed that to my daughter when she was a baby. It does have the right ratio of A & D.

      Of course, the fermented cod liver oil is the best because it is fermented and not heated.

      1. Here is what it says on the Weston A. Price Foundation website regarding ratios of vitamin A & D in the Green Pasture brand fermented cod liver oil:

        The high-vitamin fermented cod liver oil is sold as a food so does not contain vitamin levels on the label. However, after numerous tests, the approximate values of A and D have been ascertained at 1900 IU vitamin A per mL and 390 IU vitamin D per mL.

        Thus 1 teaspoon of high-vitamin fermented cod liver oil (Green Pastures) contains 9500 IU vitamin A and 1950 IU vitamin D, a ratio of about 5:1.


        In contrast, Nordic Naturals cod liver oil has about 1037 IU vitamin A and only 10 IU vitamin D per teaspoon. That’s a ratio of about 100:1. So, not enough vitamin D. And you’re getting 9 times more vitamins from the fermented cod liver oil.

        Carlson’s cod liver oil has 850 IU of vitamin A and 400 IU of vitamin D per teaspoon. That’s a ratio of about 2:1. And you get about 11 times more vitamins from Green Pastures.

        Nordic Naturals costs $25 for about 250 ml, or .10 per ml.
        Carlson’s costs $29 for 250 ml, or .12 per ml
        Green Pastures costs $39 for 237 ml, or .16 per ml.

        So for only 4-6 cents more per ml, you’re getting about 10 times more vitamins from Green Pastures. And you get the right ratio of vitamins, plus you’re getting the additional vitamin K2 which you don’t get with the other brands.

        1. Go Cheeseslave! 🙂

          Yes, since Premier Research Labs is out of the picture, people should consider the more expensive one, Green Pastures. I used to use both, but now I’m going to just use Green Pastures due to the cod liver oil from Premier Research Labs being discontinued.

          I have to admit, when I began implementing WAP’s principles, I did consume Carlson’s, Nordic Naturals, and Twin Labs cod liver oil for quite a while. I didn’t know that these were not ideal until I began looking into it on the WAPF site. Despite all of it, I have to say that I still benefited from those cod liver oils, though I would never go back again. During that time, My skin felt very soft, and my vision improved significantly to the point where I didn’t need glasses anymore.

            1. Hi Cheeseslave,

              I hate to tell this story, but hopefully it may help others. Between the ages of 14 and 18, I had a mild to moderate case of anorexia. By the time I was 16, my vision started to fail, though not severe. I only needed glasses for reading at the time. Keep in mind, my vision was fine prior to age 16. During my anorexic years, I had very dry skin too. But what was really a miracle was that although my teeth were not rock hard like they are now, I never had a cavity during that time. Also, I exercised vigorously through those years but never broke a bone. I had my bones examined through a cat scan (I know, the radiation!) when I was 17, and it showed that my bones were perfectly normal for my age even though my body was desperately seeking critical nutrients.

              Through those tough 4 yrs of unknowingly depriving myself of important nutrients, my body miraculously didn’t break down. However, I did have only mild symptoms of nutritional deficiencies like dry skin, needing reading glasses, sensitivity to bright light, no menstrual cycle, etc., which all were corrected when I started following the WAPF. I have to say that I do believe that God did intervene on my behalf. He knew that once I found a glimpse of what a true traditional diet looked like, I would do whatever it takes to get my health and life back. Also, I didn’t need braces when I was growing up so I can imagine that this played a significant role in my body not deteriorating very quickly, as well. In addition, I was pretty much fully grown by the time I was 14, and I thank God that I never started this terrible journey prior to that age.

              To keep this long story short, I’m currently 19 yrs old, and have been following the WAPF for nearly a yr and a half now, though it hasn’t been perfect. It was certainly far from perfect in the beginning! I was eating a low-fat diet during my anorexic years, and quckly switched to consuming conventionally raised meats and eggs, lol! I was consuming cheese that wasn’t truly raw in place of pasteurized milk, and I thought the cheese was raw :(. Weeks went by when I was consuming cod liver oil that had high amounts of vitamin A and very low amounts of vitamin D. Then I switched to cod liver that went the other way around, meaning high vitamin D to low vitamin A, lol! Hey my health was improving though at that time!

              Now, I am eating the right foods like truly raw dairy products, pastured animals, the RIGHT kind of cod liver oil, etc. Wow, such craziness I’ve been through 🙂 I’m surprised that my body is perfectly fine after all of this! I believe the body can take massive amounts of beatings to an extent, and recover fully from them.

              1. erica, you are giving me hope!! i haven’t had a menstrual cycle in over 5 years (due to similar issues that you had) and i’m desperately trying to get it back without going on bio identical hormones. i don’t do well on raw milk or even raw goat kefir, so those are out for me. should i be eating lots of fat? i’m not sure what the macro nutrient ratios should be in order to regain my hormonal balance and get my cycle back. any helpful suggestions would be appreciated. thanks!!

                1. Hi Jackie,

                  Yes, you should definitely be eating lots of fat, especially animal fat. But do go slowly if your not used to eating a lot of fat. If you have trouble digesting fats, try taking swedish bitters before your meals. Since you don’t do well on raw milk, I wonder if you should do the GAPS diet to recover your gut flora so you’ll be able to digest the proteins in the milk well in the future. Actually, I do recommend doing the GAPS diet for sure https://gapsdiet.com.

                  However, when you do it, make sure you consume enough carbs in the form of vegetables, fruit, raw honey, ect. But don’t go over on the fruit and honey, lol. The bulk of your diet should include bone broth, meats, eggs (if tolerated), natural fats, fermented foods, vegetables, and fruits. Be sure to consume plenty of bone broth and fermented foods. Try consuming a bowl of bone broth with each meal until you are able to tolerate all foods (this is a sign that your gut flora is well and properly balanced with beneficial flora). Follow exactly what is in Natasha Campbell McBride’s book “Gut and Psychology Syndrome.” Also, I recommend supplements like green pastures cod liver oil and biokult, which will do wonders for your gut flora.

                  In time, you’ll eventually be able to have regular periods. Be sure that you are at a healthy weight for your height though because this is one of the big reasons that really helped me get my menstrual cycle back It took me about 4-6 months to have a regular cycle, and I didn’t have one for 4 yrs prior to that. Here is a testimonial from a young woman who received her menstrual cycle back after having anorexia for quite a few yrs. This was found in the WAPF letters back in 2009.

                  “RECOVERY WITHIN ONE WEEK
                  Back in the fall of 2002, I fell prey to anorexia, which turned into bulimia a few years following. After much anxiety, I went inpatient for help in 2007. Their efforts were disastrous—I fell even deeper into the eating disorder, only to be told I needed “more time inpatient.” There followed three more hospitalizations until this year (the most recent being this past May). I am in debt twenty-one thousand dollars to hospitals whose low-fat diet regimes did nothing for me. For example, I have always loved vitamin D whole milk. (I’m lucky now to have it raw!) They didn’t even supply it in the hospital! The best I could get was 2% milk. Everything was lean, lowfat, high-carb—we were on dietician-approved meal plans, guaranteed to help us gain weight but “not make you fat.” And yet many of us were forced to eat two desserts a day (usually hospital cake or Little Debbie or some concoction of that ilk). If we refused to eat, we were forced to drink Ensure. And if we didn’t drink that, it was tubed into us. In retrospect, how horrifying! Eating disorder centers are the diet dictocrats personified!

                  When released from my most recent stay, the urges were still with me. I was depressed, antsy, and sleepless (despite having tried various antidepressants, antipsychotics and sleep meds). In desperation, I decided to “take the plunge” into real food. I was familiar with Weston Price’s research and principles. It had always made sense to me—but until this past June hadn’t really clicked. The “clicking” was thanks to Nina Planck’s book, Real Food. And so it was, that June day, that I poured myself a glass of raw milk, literally closed my eyes, and drank. I haven’t looked back.

                  Within one week, my mood had improved. In two weeks, I was sleeping like a babe. By July, I had totally switched my diet around. Instead of toast in the morning, it was sautéed veggies and pastured eggs. I allowed myself fat, good fats, animal fats, the cracklings of bacon in the pan; I delved into grass-fed beef like a long-lost daughter. It was like I had finally woken up!

                  Now, after several months, I have had no impulses to return to the eating disorder. I can’t imagine starving myself now! My cravings for sugar are gone. I don’t even want Starbucks! I love the fact that I finally am able to eat. I relish it, I enjoy it. But the most astonishing thing about this recent change has been that after going for years with amenorrhea, in hospitals and out, after only three weeks of grass-fed beef, fresh CSA veggies, raw milk and sprouted grains, my period returned!

                  I look forward to learning more (and more and more!) about these forgotten traditions! I hope one day to help others recover from their eating disorders in the true, traditional way. Thank you everyone at the Weston A. Price Foundation for all your hard work!

                  Lindsey DeLallo
                  Twin Cities, Minnesota”


                  I hope this helps! If you have anymore questions, comment on this post, or let me know if you would like to e-mail me. I’ll give you my e-mail :).

                  1. erica, thanks so much. i’d love to email you, because there are more details i’d like to share with you, if that’s ok. thanks very much!!!! 🙂

                    1. Hi Jackie,

                      My e-mail is PinkBrea35756@aol.com. You can e-mail me anytime you want. I would love to help you :)!

                  2. This is very interesting. I haven’t had my period in years either (3 years now). I follow WAPF and it still hasn’t come back. I’ve tried bio-identical hormones and have been working with my Natropaths and also tried the endocrinologist route. Nothing has worked. One ND says I really might have to go on the pill and both urge me to do acupuncture.

                    1. Hi Anonymous,

                      How long have you been following the WAPF? What is your diet like? Also, it does take quite a bit of time for your body to heal depending on the severity of the issue. You can e-mail me if you would like :).

                    2. hi anonymous,

                      actually i did acupuncture and chinese herbs for that reason, once a week for 8 weeks, and i got a VERY light period last summer. but just once. and then my acupuncturist said after 8 consecutive weeks, i could do maintenance about once or twice a months, so i went less often. maybe i should have continued once a week for a while. anyway, i’ve heard from other people that acupuncture worked for them.

                      erica, i will email you soon! thanks!

        2. hi ann marie,

          thanks for your blog – i enjoy reading it. have you ever had a rancidity problem with the fclo? i tried 2 or 3 bottles and at first the oil tasted fine but after a couple weeks it started tasting very nasty and rancid. i just gave it up all together and switched to jordan rubin’s (garden of life) beyond omega cod liver oil with astaxanthin and fucoxanthin. they don’t add vitamins and the asaxanthin is an antioxidant, because the problem with most CLOs is that they are so unstable that they go rancid pretty quickly. what are your thoughts on this?

          1. No I have never had a rancidity problem. I doubt what you are tasting is rancidity. Since the cod liver oil is fermented, it would take a LONG time for it to go bad on the shelf.

          2. Hi Jackie,

            I have to say that the taste for the fermented clo is much more stronger than regular cod liver oils. The cod liver oil does taste disgusting and rancid (LOL), and it’s suppose to since it’s fermented. I wouldn’t worry about it becoming rancid very quickly unless it’s more than 2 yrs old, or sitting out for a while in a very hot place. I would definitely go back to the Green Pastures brand. They do have many flavors if you don’t like the original one. The issue with the Garden of Life clo is that the ratio for vitamin A to vitamin D is 25:1. The ideal ratio should be 5:1 to 10:1. Therefore, it allows you to get the most out of the clo due to the vitamins being in their proper balance.

  2. If they don’t add synthetic vitamins, then they just have less vitamins in it. They do heat it, and when they heat it, you lose vitamins.

    It’s a shame that you can’t get it. I wish I had an extra bottle on hand — I could bring it to Europe with me tomorrow and somehow get it to you! But I didn’t bring any to NY with me.

  3. Okay, I think you’ve finally convinced me to spring for the FCLO. I’ve been resisting because of the price, but we’ve upped our dosage of our CLO so high, I don’t know that we’re saving much money anymore, anyway.

    Also, maybe this is a dumb question, but I’ve looked in your archives and haven’t found the answer. Where exactly do you buy your raw milk? I have been buying Organic Pastures milk from Sprouts on the Westside for a few months now, but you go to a hub store in LA for raw milk? How much is it? I’m fairly new to this, and am trying to find the best sources for real food in LA, and unfortunately we’re moving in less than two months, so I’ll have to start over again soon!

    Thanks so much for all of the great information!

    1. I buy my Organic Pastures raw milk at the hub store.


      If for some reason I run out and can’t make it there, I buy it from Rainbow Acres on the west side. I forgot about Sprouts — that’s another good place!

      1. I’m in LA and I go to Henry’s for OP raw milk… Sprout’s is great too 🙂 Mother’s market also carries Clarevale raw milk. Both taste really different – taste and choose which one you like better 🙂

  4. RE: Question #9

    I am sorry I wasn’t clear. These cows do NOT have access to pasture. They are confined in open air pens. They are fed hay that the farmer raises himself and some grain mix, nothing fresh and growing. We do not have a WAPF chapter leader in my area.

    1. If the cows do not have access to pasture, I personally would not drink it.

      Where is the closest WAPF chapter to you? Can you call the closest one? Or call the WAPF headquarters.

      Did you check the realmilk.com website?

    2. Jo, for 8 months of the year my cows are confined in a corral next to my house and fed hay. I still drink the milk.
      Talk to the farmer. Tour his facilities. It’s true that hay-milk doesn’t have the same vitamin and mineral profile as grass-milk but if his cows are clean, healthy and eating mostly hay (grain/concentrates should not make up more than 30% of the diet) then there is nothing wrong with his milk. In the meantime you can talk to him about grass-fed milk and the benefits of letting his cows eat their hay when it’s still alive.

  5. In answer to Meredith’s question about skimmed milk–can you buy cream from your raw milk source so that you don’t have to skim your own milk? Our farmer sells cream by the quart AND makes butter for us. Some of her customers WANT skim milk (ghastly!), so she is happy to sell the cream as well.

    I would have a very hard time dumping the milk as well. I’ve made mozzarella cheese from skimmed milk before or used it in baking. When you make cheese, you get lots and lots of whey to use for fermenting purposes.

    1. Lindsay – thank you for your reply. Our dairy is no longer allowed to sell products like cream and butter (SAD!!!!!!!!!!!!!!!!!!) because of the health department. The raw milk is legal, but the products stopped about a year ago. Silly me just realized how I can easily make cream and butter about a month ago. Now I just have excess skimmed milk because of the cream I take off (about 2 gallons a week). Since I emailed my question, I have realized that I can use the skimmed milk to make yogurt and lots and lots of whey. I am just going to see if I can use enough of the whey in smoothies after using some for soaking and fermenting. We shall see 🙂 Now let’s all pray that our dairy can start making products again SOON!!!

      1. when I was at the WAPF conference this year, I meant some folks selling heirloom seeds who said that raw milk was used in some instances for soil enrichment. I’m not sure when this was appropriate, but possibly you can search online for this idea and get more info.

  6. for the extra skim milk— how about ferment it as yogurt or kefir and make smoothies out of it? you can add back fat to the mix with full fat coconut milk, it would make a delicious drink for summertime, lots o’ vitamins too. would hate to waste the milk even if its “skimmed”.

    1. I accidentally bought non fat yogurt instead of whole milk when we were out of our homemade and this is exactly what I did. I used it as a “probiotic” and added the fat into the smoothies via raw egg yolks and coconut oil.

    2. That is another great point – I am going to order kefir grains soon and embark on that journey…I have never made kefir before. So your suggestion is to just use the milk I skim (and leave just under a centimeter of cream on) for all of my kefir? That could be great so I don’t have to use any of our drinking milk for the week. AWESOME!!!!!!!!!!!!!!!!!!

      1. I too had the conundrum of how to have both cream/butter and milk to enjoy from my raw milk. I’ve settled on skimming the milk badly (I leave more like a half inch of cream on top) and making kefir, sometimes yogurt, from the skimmed product. Milk kefir is awesome, and so easy to do!

        I’ve also established that I can save cream in the freezer for eventual churning to butter. That’s important because I only get 1/2 to 1 gallon of milk a week, so don’t always have enough cream to churn from a single skimming.

  7. Last summer, I was making ricotta cheese out of the skim milk. It was very tasty, and I didn’t worry about the skimmed aspect because we were eating the fat, too, as butter!

  8. With all the comments on CLO, I just wanted to mention that I had to stop taking it because it made my hair fall out (I was on the green pastures). I thought it was my imagination, but within a week of stopping it, my hair stopped falling out and eventually over the next year it filled back in. Apparently it’s a side effect of getting too much Vit. A. I know a lot of people see very positive effects of taking CLO, but it is individual and it’s important to note that not everyone benefits so pay attention to anything that happens after you start taking it. (I still try to eat liver fairly regularly, btw, but also try to get a lot of sunshine to make sure the D balances out the A.)

    A similar (though milder) effect happened when I tried taking a lot of molasses (luckily I caught that after 2 weeks and stopped). No idea what that was about since it doesn’t really have vitamins, just minerals, and is supposed to actually help re-grow hair. But again, this stuff is really individual so paying attention to your own body and reactions is key.

    1. Hi Amy,

      It actually isn’t getting too much vitamin A because our ancestors averaged between 20,000-30,000 or more each day. It all depends on what brand of cod liver oil you get. There’s only 2 in the U.S. that are actually worth taking. They are Pure Research Labs (which is now being discontinued) and Green Pastures. In truth, these are the ones that contain the proper ratios of vitamins A and D. You can get too much vitamin A if you’re not getting enough vitamin D. They both need to be in their proper balance, either 10:1 or 5:1. Be sure to know that taking too much cod liver oil can also have negative consequences because you can take in too much poly-unsaturated fats and omega-3. I would go no less than a teaspoon to no more than a tablespoon or two (if you are sick or have some deficiency) a day of the high vitamin cod liver oil unless you are under the supervision of a doctor.

      1. Actually I was taking Green Pastures and my hair started falling out also. Not everything is the same for everyone. People need to just pay attention to their body and any changes that occur.

        1. Also Lanise,

          I doubt it is the vitamin A since it seems that you are able to tolerate liver very well. I wonder if your sensitive to something else in the clo.

          1. I’m not the one that said I eat liver a lot, because I don’t. But I do take Green Pastures FCLO and my hair started falling out. The comment that you made about vitamin A ratio to Vitamin D is interesting. Even while taking prescription Vit D and FCLO, my Vitamin D levels are still low. So, I’m wondering if my body isn’t absorbing VIt D correctly, but is absorbing all the Vit A from the FCLO, so it’s getting too much Vit A as compared to Vit D. Does that make sense? I don’t know if that’s possible, but just a theory. I have no idea why my body isn’t absorbing Vit D probably, but it’s really becoming a problem.

            1. Hi Lanise,

              If you’re not absorbing the vitamin D properly, I wonder if you have a probable imbalance in your gut flora. Our gut flora is responsible for the uptake of critical nutrients like vitamin D. Do you have allergies or intolerances to certain foods or beauty products?

            2. Also,

              You’ve stated that you are taking a prescription for vitamin D. How much of the vitamin D does the prescription contain? It could be that you may be taking too much vitamin D in accordance with the clo. Since vitamin’s A and D work together and must be in their proper balance balanced in order to be effectively absorbed, I wonder if getting too much vitamin D is the issue.

              1. Gosh, I hate writing too fast, lol! I wish I could erase “balanced” in the last sentence.

    2. @Amy

      I doubt the level of vitamin A in the fermented cod liver oil could cause someone’s hair to fall out. Unless someone took a LOT — like over 2 TBS per day, every day, for an extended period of time.

      It’s possible that eating a more nutrient dense diet and including high vitamin cod liver oil caused your hair to start growing again, which made the old hair fall out.

      Sudden hair loss can also be caused by stress or shock to the system. A friend of mine did a month-long fast — she was eating nothing for a while, and then just water, veggies and fruit.

      When she started eating normally again, about a week or so after, her hair started falling out in clumps. I looked it up and found out that the body stops growing hair during starvation or prolonged nutrient deficiency or other stressors. Then after the stress is over, the body starts to grow hair again, which is what causes the old hair to fall out.

      It’s common for women’s hair to fall out after giving birth — I think this is the same sort of thing.

      1. I took about a teaspoon or 2/day. And it was definitely the FCLO (from Green pastures, so a good brand) that caused the issue. I took it for about 9 months (I did improve my diet at the same time I started taking it). For 9 months, my hair fell out (not in clumps, but a good amount every day, more than would normally come out). After many months, I literally had thinning hair in the front (and I’ve always had very thick hair). The week I stopped taking FCLO, my hair stopped falling out. About a month or two later I noticed that a LOT of short hairs (an inch in length or so) were growing back in. In my mind, there’s no way it was caused by anything other than the FCLO, because the timing is so precise. If it were just an initial “shock” of good nutrition, it would have just been an initial falling out.

        For whatever reason, this tells me CLO is not a good food for me. Maybe it’s the omega 3s and not the vit. A. A friend had a similar thing happen when she took refined fish oil (not sure if it had synthetic vit a added or not), so maybe it’s the fat not the vitamin component.

        This also really drove home intuitive eating for me. I absolutely hated CLO. I couldn’t stand smelling it, it made me feel queasy. I hated even looking at the bottle. I think my body was telling me something. I’m not a picky eater so I rarely am repulsed by anything (I can eat offal with relish!).

        I think people should definitely look out for these things when taking a supplement, even if it a supplement works well for most people.

  9. Thanks again for great answers! How much activated charcoal do you take when visiting the dentist for “work” such as replacing a filling/crown, etc? Are there other helpful things such as herbs you take for the same purpose? I know increasing vitamin C is important and that chlorophyll is a great chelator if having mercury removed.

    1. I just take a couple — I’m not sure the exact amount you should take. Seaweed such as chlorella or Lugol’s iodine would also be a good idea.

      1. Thanks for the reply on charcoal and dentistry. Regarding Lugol’s iodine. Where do you buy it? Do you swish it around your mouth diluted for cleansing? Do you take it “on the skin” as a supplement as suggested by many practitioners? I use about 1/4 tsp of kelp granules (3mg) daily as an iodine supplement in addition to putting kelp/kombu in all my broths and some stir fry dishes. I’m wondering if the Lugol’s skin absorption idea is something you’ve used since I know you also try to keep your iodine and other vital mineral levels up. Thanks! I would love to hear more about various Lugol’s applications. I think all our parents kept it in the “medicine cabinet” when we were growing up.

  10. Woops, I forgot to state what I had to say, lol.

    Hi Henriette,

    I don’t know what part of Europe you live in, but this is what the WAPF recommends for your country:

    “In Europe
    •Natural Food Finder: naturalfoodfinder.co.uk/products carries Blue Ice High-Vitamin Fermented Cod Liver Oil, biokult, raw honey, coconut oil, high vitamin butter oil
    •Red23: red23.co.uk carries Blue Ice High-Vitamin Fermented Cod Liver Oil
    •Q Naturals Webstore – Blue Ice Fermented Cod Liver and High Vitamin Butter Oil www.qnaturals.nl

    •Healthspan Ltd., 0800 73 123 77, healthspan.co.uk
    •Goldshield, goldshield.co.uk
    •Lysi, nordicstore.net”

  11. I take Carlson’s. You CAN buy a kind that doesn’t have synthetic vitamins. I used to do Nordic Naturals, but they molecularly distill their oil, and Carlson’s doesn’t. I wish I could take the fermented stuff, but it is very very expensive. To say that Carlson’s is “not recommended” I think is a bit harsh. It may not be perfect, but taking that kind of CLO and fish oil is WAY better than taking none at all. I don’t go a morning without taking mine.

    1. Hi Meagan,

      The WAPF has placed Carlson’s soft gel Cod Liver Oil 1,000 mg capsules in the “good” category. I would definitely stick to this clo if finances are an issue. The Premier Research Labs was also in the good price range, as well. Unfortunately, it is no longer sold anymore.

      Here are some other good clo’s from the WAPF if finances are an issue:

      NOW double strength Cod Liver Oil capsules
      Sonne’s Cod Liver Oil
      Twin Labs Cod Liver Oil

    2. Also,

      The reason I always highly recommend Green Pastures clo is because many people are coming to a traditional diet with nutritional deficiencies, gut imbalances, and weak digestion. In truth, it is much easier to absorb a product that is unrefined and fermented than it is to consume one that doesn’t have those qualities. However, if you are already healthy, then I wouldn’t worry about clo coming from the “good” category instead of the “best” if finances are a concern. Just be sure that you are also consuming a lot of nutrient dense foods, as well.

    3. When I say it is not recommended, I mean it is not recommended by the Weston A. Price Foundation.

      Here is a good post by Kelly the Kitchen Kop on why Carlson’s is not recommended:


      1. Hi Cheeseslave,

        The WAPF has placed Carlson’s soft gel Cod Liver Oil 1,000 mg capsules in the “good” category. It is the only one from Carlson’s that is acceptable to take if one absolutely doesn’t have the means to obtain the Green Pastures clo.

        1. OK I did not see this. I don’t have my shopping guide with me. Hopefully one day they will have an online version of the shopping guide.

          Thank you for posting.

  12. Meredith. Since you’re getting raw milk, all the “bad” stuff about skimmed milk is irrelevant. First, you’re already getting the good fats, albeit in an enhanced form — butter, etc. Because it is raw milk the taste is already so pure and rich, the crappy taste of pastuerized skim milk is not a factor. And since the real stuff isn’t junked up with added dry milk solids (think oxidized cholesterol), you’ve still got a winner. Drink hearty!

    I often skim most of the cream off my raw milk and wouldn’t dream of not drinking every last drop. It doesn’t even remotely resemble commercial skim milk.

    I, too, was totally bummed when the Colorado department of health stopped Windsor and other dairies from selling us ripe cheese, butter, etc. We didn’t get anywhere in this year’s legislature, but help organize any raw milk consumers you know to write polite and positive letters to your representatives and the health department to let them know how important this is to you and your family’s health. I find it completely farcical that we can go to a farm and make butter and cheese from our “own” milk. But even done under the farmer’s supervision, it makes much more sense to me that I get those products made directly by them — the experts. To your continued good health, Allison in Denver

    1. Hi Bethany,

      Just take one step at a time 🙂 Sarah from the Healthy Home Economist blog stated that aluminum pans only pose a danger when they are scratched. Since it is easy to get them scratched, I would just purchase one good quality pan for now, and purchase more if needed overtime. A good quality pan that I have is Lodge enameled cast iron skillet, which you can get on Amazon for about $30.

  13. My son is huge too… I don’t know how exactly since we didn’t used to eat good but I am glad he’s not a skinny scrawny little boy

  14. That is amazing about activated charcoal, I never knew that… probably something we should have in our “vitamin cabinet”

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