Archive for the ‘Real Food’ Category

What Milk to Consume

Wednesday, December 29th, 2010

This is a very common question, most would consider organic milk sold in stores as healthy milk. You should know that “organic milk” really means almost nothing special, it may mean there are no antibiotics or hormones in the milk but it does not mean the milk is good. Why? because it is heavily processed and it still comes from cows that did not eat grass and ones likely confined indoors.

Milk that has been pasteurized, homogenized, reinforced, heated, skimmed is simply adulterated milk that should be avoided. Adulterated milk (modern day every day milk) has been shown in studies to be linked to acne and hair loss. Milk, especially cow milk that has been adulterated causes scalp itching, inflammation and with continuous use could cause insulin resistance and a myriad of diseases related with that. Many people are lactose intolerant as well.

Raw milk from older breeds like the Jersey or the African (A2 cows) contain the amino acid proline in the beta-casein protein while in the younger breeds like the Holsteins (A1 cows) the proline amino acid has mutated and as a result causes many of the allergic reactions in people.

This is important because beta-casein also contains an amino acid called BCM-7, which is a powerful opiate linked to negative health effects. The proline that exists in A2 cows has a strong bond to BCM-7, which helps keep it out of the cows’ milk. The histidine in the newer A1 cows, however, has a weak hold on BCM-7, which allows it to get into the milk, and also into the people who drink the milk. The theory goes that by drinking milk from A1 cows, which are the predominant cows used for dairy products in the United States, you’re exposed to BCM-7 and BCM-7 has been linked to:

  • Neurological impairment, including autistic and schizophrenic changes
  • Type 1 diabetes
  • An impaired immune response
  • Autoimmune disease
  • Heart disease…

Read more on this at “The Bovine – In response to Mercola’s Article on Raw Milk: http://thebovine.wordpress.com/2009/07/10/mercola-advocates-raw-milk-discusses-a1-a2-beta-casein-in-connection-with-autism-diabetes-heart-disease-etc/

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Americans should eat the traditional foods that nourished their ancestors

Friday, November 19th, 2010

Quotes:

It is true that beef consumption in the United States has gone up during the last eighty years, the period of huge increases in heart disease. Today we consume 79 pounds of beef per person per year versus 54 in 1909, a 46% increase—but poultry consumption has increased a whopping 280%, from 18 pounds per person per year to 70. Consumption of vegetable oils, including those that have been hydrogenated, has increased 437%, from 11 pounds per person per year to 59; while consumption of butter, lard and tallow has plummeted from 30 pounds per person per year to just under 10. Whole milk consumption has declined by almost 50%, while lowfat milk consumption has doubled. Consumption of eggs, fresh fruits (excluding citrus), fresh vegetables, fresh potatoes and whole grain products has declined; but consumption of sugar and other sweeteners has almost doubled. Why, then, do today’s politically correct dietary gurus continue to blame beef consumption for our ills? Is it because it is the one wholesome food that has shown an increase over the past ninety years?

It was in the same year, 1966, that the results of Dr. Jolliffe’s Anti-Coronary Club experiment were published in the Journal of the American Medical Association.12 Those on the Prudent Diet of corn oil, margarine, fish, chicken and cold cereal had an average serum cholesterol of 220, compared to 250 in the meat-and-potatoes control group.

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By 1950 butter consumption had dropped from eighteen pounds per person per year to just over ten. Margarine filled in the gap, rising from about two pounds per person at the turn of the century to about eight. Consumption of vegetable shortening—used in crackers and baked goods—remained relatively steady at about twelve pounds per person per year but vegetable oil consumption had more than tripled—from just under three pounds per person per year to more than ten.3

The statistics pointed to one obvious conclusion—Americans should eat the traditional foods that nourished their ancestors, including meat, eggs, butter and cheese, and avoid the newfangled vegetable-oil-based foods that were flooding the grocers’ shelves;

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Gluten-Free and Wheat-Free Flours

Sunday, September 26th, 2010

Many are allergic to gluten and wheat. Some experience clear signs of their gluten intolerance or wheat allergy, many others experience much more subtle effects of such sensitivity.

It can be argued that our human digestive system did not evolve to to eat wheat and gluten as the paleolithic hu(wo)man ate mostly meats, fish, roots, berries, and seeds, not farmed grains.

It is also a fact that most of today’s flour has been stripped from it’s nutrients, bleached, grounded so fine to prolong shelf life (so even bugs can’t survive by eating that de-natured food) or to make using the flour easier, especially in the industries that want to create tasty and good looking pastries very fast. I will write other articles to talk about what to look for when buying wheat flour, I will also talk about the best method to prepare pastries using fermentation (not using baker’s wheat) in future articles.

For those of you that want to avoid wheat and gluten all together, I have good news. There are many alternatives, many are healthier than wheat.

I listed below “flours” that are alternatives to wheat flour and that are also gluten free. Remember, you’ll have to adjust any recipes you are using and maybe do some experimentation before you get the right quantities.
Amaranth flour: Amaranth flour is made from the seed of the Amaranth plant, which is a leafy vegetable. Alternative names: African spinach, Chinese spinach, Indian spinach, elephants ear.

Buckwheat flour: Buckwheat flour is not wheat, buckwheat is related to rhubarb. The small seeds of the plant are ground to make flour. Other  names: beech wheat, kasha, saracen corn.

Millet flour: Comes from the grass family.  Don’t use too much of this as millet has been shown to not be thyroid-friendly because it limits the uptake of iodine to the thyroid.

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Get Some Real Milk Now

Friday, September 10th, 2010

Ready to try raw fresh real milk?

Find out where to get it from here:

http://www.realmilk.com/where2.html … by the way, it is affordable!

Raw Milk Laws:

http://www.farmtoconsumer.org/raw_milk_map.htm

Love real food?

Want the right to get real milk?

Join the campaign for real milk: http://www.realmilk.com



Disclaimer: I must say this: The information presented herein is for informational purposes only. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications.
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