Healing Long Term Disease

The Weston A. Price Foundation Facebook Page posted a wonderful guest article today.  Kathryne Pirtle is a musician who struggled with multiple disease issues for many years on a "healthy" diet.  Her story is not only inspiring, but she covers the principals of nutrient dense eating in great detail.

I would encourage everyone to take a couple of minutes and read her story and how she brought herself to a place of abundant health using a nutrient dense diet.

Agriculture Society - Kathyrine's Story

Be healthy and well today
Cindy

Shifting Gears

The last few weeks have been a little intense.  We have had visitors, shifting weather, Easter activities, baby chicks and an abundance of garden time.  It has been a wonderful time of food, fun, laughter, discussion, thought and applying our food principals to almost all of the meals we shared.  It is always fun to see a person who habitually eats a lot of over-processed or industrialized food taste the intense flavors of real food.  We got to see that a lot.

Yesterday I waded back into the office - I am still staring at the  pile of mail that is threatening to avalanche.  School, office, laundry and putting everything away has been the necessity of the day.

Some of the successes of this past few weeks - the lettuce in the coldframe is wonderful - the baby chicks successfully went from incubator to brooding box to a free range pen without incident (well, one MIGHT have been stepped on), the orchard was seeded, the spring garden is growing beautifully, our amended water system was successfully set up by my sweet hubby and son, and we managed to have a really healthy, nutrient dense, organic Easter meal with a lot of family members participating.

Yesterday and today bring us to the place of trying to reimplement our normal routines.  Holidays, visitors and family are so much fun, but the day to day routine keeps us healthy and sane.  We are almost there :)

Be healthy and well today.
Cindy

Sourdough Pasta

Every Monday, I am gently reminded by Kim to make a menu and check for ingredients.  Every week I am determined!  So far, haven't gotten there.  So.... over the Easter holiday, we have relatives visiting.  This is not a surprise and I planned to have pasta today.  Our oldest son is playing Judas in a play.  We are going to the play - pasta seemed like a great idea.  There has been a big pot of pasta sauce simmering in the crock pot all day. 

• Grass Fed Hamburger - lightly sauteed
• Organic Pasta Sauce in a glass Jar
• Cultured tomato paste from last summer
• Sauted onions, spices, sesame seeds and vegetables

When I went to the cupboard to get the pasta, I suddenly remembered I had taken every bit of pasta I had to a church pot luck and apparently neglected to replace it.  We live 30 minutes from town. I have a big bunch of sourdough sponge bubbling by the fire.....   hmmmm

Although I have never in my life made pasta - or even contemplated it before about a month ago, this then seemed like a good time to give it a whirl.  If it is terrible, we can just put the pasta sauce over some sourdough bread, add a bit of Parmesan cheese and ta-da - Sloppy Joes!

I have been unable to find a sourdough pasta recipe, but took a recipe from my cousin and adapted it.  So, what is in the sponge that sat out overnight?

• 3 cups each whole wheat and barley flour
• 1/2 cup flax meal
• 1 cup starter
• 3 Tbsp. Olive Oil
• 1-1/2 tsp sea salt
• 2 Tbsp cultured sesame seeds (I keep them in a jar in the fridge w/kefir in the jar)
• 2 Tbsp Palm Sugar
• 3 Tbsp organic cocoa powder (thanks Evelyn Fields for the idea)
•  
 I think the blog on adding cocoa powder didn't ever get from point a to point b.  It does not taste like chocolate - it just gives the bread a rich taste and improves the texture.  It has been going into my sponge for about 10 days now and it is good.  It is totally an option... but it is good.

This sponge became the base for the pasta recipe.  I made the dough up in the morning and left it by the warm stove until this afternoon, then began working with it.  Here is the recipe... although I doubled this:

• 2 cups sponge
• 2 cups flour (I used organic white for the gluten)
• 2 Tbsp gluten
• 1/2 tsp salt (I left this out since it was already in the sponge)
• 2 eggs - beaten
• 1 Tsp olive oil (again, I left this out since it was in the sponge)
• 1/3 cup water

Using the Kitchenaid with the dough hook attachment, this all was combined into a very stiff dough.  The dough went into my bread rising bowl with a wet towel over it for several hours to continue culturing.  The dough is really beautiful and easy to work with.

Using a big wooden cutting board that my hubby unearthed from the shop after my purge of all plastic cutting boards   made the job go quickly and easily.  The dough was separated into baseball sized portions, rolled out with a rolling pin, cut up with a pizza roller, then laid out on the table to dry.

I cheated a little and snitched about 5 pieces of the first batch to boil up and try before it was served to everybody.  It surprised me how much the strips puffed up.  It took about 18 minutes and the results.... I am NEVER going back to that bland, tasteless pasta from the store again.  This was EASY!

Another processed food that can move off the shopping list.... this summer when the tomatoes come in the pasta sauce is moving off too!

Enjoy!
Cindy

Violets In The Wood

The newest addition to our family, a granddaughter, will be joining us in June.  In her honor, we planted violets today.  My friend shared this poem with me, something she read with her daughter often.  I think it is perfect.  Please enjoy the violets and the poem.  - Cindy

In The Wood

In the wood where shadows are deepest

From the branches overhead,

Where the wild wood-strawberries cluster,

And the softest moss is spread,

I met today with a fairy,

And I followed her where she led.

Some magical words she uttered,

I alone could understand,

For the sky grew bluer and brighter;

while there rose on either hand

The cloudy walls of a palace

That was built in Fairy-land.

And I stood in a strange enchantment;

I had known it all before:

In my heart of hearts was the magic

Of days that will come no more,

The magic of joy departed,

That Time can never restore.

That never, ah, never, never,

Never again can be ~

Shall I tell you what powerful fairy

Built up this palace for me?

It was only a little white violet

I found at the root of a tree.

Adelaide A. Procter

1825 ~ 1864

Old time remedy for a head cold

Since both of our boys have head colds, I would like to share a great recipe for clearing up sinus, cough and stuffed up head kind of cold symptoms.

1. Boil some water.
2. Put about 4-6 drops of Eucalyptus Oil into a bowl.
3. Add fresh lavender and rosemary (crush in your hand first).
4. You can use essential oil for the lavender and rosemary if you don't have fresh herbs.
5. Pour the boiling water over the oil and herbs.
6. Put a towel over the head of the person coughing, hacking, sniffling and generally being miserable.
7. Have them breathe in the aroma for as long as possible.  They might have to come up for air every so often.
8. Switch to a hankie to save on tissues - hankies work fine.
9. Tune out all complaining.
10. Sick person enjoys a couple of hours of easier breathing.
11. Repeat as necessary.
12. We also use the Olbas line of products - Olbas Oil, Olbas bath, Olbas Inhaler and Olbas sports cream are staples in our household (kind of like Vicks without the petroleum).  I get them from Vitacost - fast and cheap. 
13. You might also take a high quality beta glucan - we use one called Immunition.  I know they are expensive - we only use them when necessary.
14. Both of these are really what we use - I'm not endorsing anything.... this is just what we do along with links to where we get them.

Winter and Spring weaving together

One of the best things about living in California is the way you have beautiful spring days when everything is blooming, the sky is intense blue, the air is warm and it appears that Spring is here.  Sunday was just such a day.

Monday was also gorgeous, and the guys had time to disk the orchard.  We want to grow better greens... the plan is to turn grass into protein - chicken and milk.  We need to improve our grass and the beautiful day allowed us to continue that process.

It rained on Tuesday and by Tuesday night, we had snow.  We woke up to a beautiful blanket of soft snow.  Probably enough to freeze the plums and peaches and cherries.  Every year I remind myself I need to replace those trees with later blooming trees.  They are quite beautiful, though.... a cheerful wave in the beginning of spring.  It is just the rare year we actually get fruit from them.

Spring continues inside, though.  We have our tomato and peppers coming along nicely, the daffodils we picked the other day looking cheerful and the calendula brightens up everything.

In honor of our granddaughter, ETA: early June, we have violets to plant.  Grammie intends to have a big bunch of violets for the baby.

Non Toxic Cleaning Solutions

In our continuing effort to get plastics, toxins and industrialized things out of our life, we are moving rapidly to non-toxic cleaning supplies.  You can purchase these, but it is really easy and inexpensive to make them.  If you have some basic supplies, some knowledge of the chemistry involved and a desire to save a lot of money, here are some recipes that will be tried out here:

This is a somewhat new step for me.  We switched to "green" cleaners, but really need to switch to homemade.  The green are just a little pricy, and the plastic and trash issue bothers me.  I'll let you know how it goes as I try to implement these cleaning products, one at a time.  I think laundry soap is going to be first - my friend Sherri makes hers regularly and has offered to help me.  She has been doing this for quite a while and has some good practical suggestions.  I would recommend you go read through her suggestions.

This page here is going to have to be a work in progress as I stumble and bumble through this process.  I have now tried a couple of these, and love the dishwasher soap, the general cleaning soap, the vinegar rinse for the laundry and the toilet bowl cleaner (my friend Lynette flushes before she puts her stuff in, then turns off the tank valve under the toilet while she cleans it.)

Now.... if I could JUST find that magic cleaning solution that does the work by itself..... still looking.  Guess I still have to do it myself.  Drat!

BASIC CLEANING SUPPLIES:

• Baking Soda
• Washing Soda
• White distilled vinegar
• A good liquid soap or detergent
• Tea tree oil
• Fresh Lemon

THE CHEMISTRY:

Baking Soda:  Cleans, deodorizes, softens water, scours
Washing Soda:  Stain remover, non-staining solvent, descales of mineral deposits,  tough cleaning jobs (use baking soda to neutralize if you get burned by it - this stuff is soda ash and is caustic - use gloves)
Soap or detergent:  unscented soap in liquid form, flakes, powders or bars is biodegradable and will clean just about anything.  Avoid using soaps that contain petroleum distillates, synthetic scents, colors or other additives..  Grate bars to dissolve more easily in hot water.
White Vinegar or lemon juice: Cuts grease, removes mildew, odors, some stains and wax build-up.
Borax:  (sodium borate) cleans, deodorizes, disinfects, softens water, cleans wallpaper, painted walls and floors.

The Solutions:

Make them up and LABEL them

Store properly

General Household cleaner:

1 tsp. liquid soap

1 tsp. borax

Squeeze of lemon

1 qt. warm water

OR

1/4 cup baking soda

1/2 cup borax

1/2 cup vinegar

1 gallon water

For surfaces that need scoured, try moist salt or baking soda and a green scouring pad.

Soft Scrubber:

Put 1/2 cup baking soda into a bowl and add enough liquid detergent to make a texture like frosting.  Add 1 teaspoon of vegetable glycerine and store in a glass jar.  You don't need the glycerine if you just make up as much as you need each time.

Window Cleaner:

Mix together:

2 tsp. vinegar

1 qt. warm water

or

2 tbsp borax

3 cups water

rub dry with newspaper to avoid streaking

Disenfectant:

Mix together:

1/4 cup borax

1/2 gallon hot water

or

spray straight 5 percent vinegar at night.  You can leave it or wipe in the morning.

Liquid Soap for washing your hands with:

In a pot, bring about 3 cups of water to a boil.  While it is coming to a boil, shave a bar of Ivory or Fels Naptha soap into the pot.  Stir the soap into the water until the soap dissolves.  Once it cools, pour it into your old soap dispenser.  It is not as thick as the store bought stuff, but it works great.  You can use a little less water if you would like a thicker soap.

Laundry Soap:

Ingredients:

1 approximately 3 oz bar of either Fels Naptha or Ivory Soap

1 cup Borax

1/2 cup Washing Soda

Water

Tools:

5 Gallon Container

Knife

Pot large enough to hold 5 cups of water

Long stirring stick/spoon for the 5 gallon container

Directions:

Shave the soap into small strips and place in the pot with 5 cups of water.  Heat to a simmer - not a boil and stir until the soap is completely melted.  When it is almost melted, add 3 gallons of hot water to the 5 gallon container.  When the soap on the stove is is totally melted, add it to the hot water in the 5 gallon container and stir.

Add the 1/2 cup of washing soda and stir until dissolved.  Once it has dissolved add the borax and stir until that is dissolved.  You may add a few drops of essential oils for fragrance if you would like.

Let it sit until it cools - it will gel.  It might be lumpy and watery - not pretty, but it works.  Use 1/2 cup per laundry load

Fabric Softener:
1 Quart White Vinegar
1 Cup dried lavendar
Steep together for one week - strain and store.

Spot Remover:
1/4 cup liquid dish detergent
1/4 cup glycerin
1 - 1/2 cups water
Pour all into a bottle and rub a little onto the spot at least 5 minutes before washing items.  For tougher or set in stains you might try using a toothbrush to work the spot remover into the stain.

Dishwasher Soap:

Put into the dispenser:

1 Tablespoon Washing Soda

1 Tablespoon Borax

Into the rinsing gel section add:

Distilled white vinegar

If your water is hard add a little more washing soda

Oven Cleaner:

Mix together:

1/4 cup baking soda

2 Tbsp salt

Hot water as needed to make a paste.

Let the paste sit for 5 minutes - KEEP OFF WIRES/HEATING ELEMENTS!

or

2 Tbsp. liquid soap

2 tsp. borax

1 quart warm water

Spray on oven and wait 20 minutes, then clean.  For tough stains, scrub with very fine steel wool and baking soda.

Drain Cleaner:

1/4 cup baking soda down the drain, followed by 1/2 cup vinegar

Cover and drain and let sit for 15 minutes.  Follow with 2 quarts boiling water.

Toilet Bowls:

Pour:  1/4 cup baking soda into bowl and drizzle with vinegar.

Let sit for 1/2 hour.  Scrub and flush.

Use borax for stains

Mildew Remover:

Dissolve together:

1/2 cup vinegar

1/2 cup borax in warm water.

Apply with sponge or spray bottle.

or

2 teaspoons tea tree oil

2 cups water

Combine in a spray bottle, shake to blend, spray on problem area.  Do not rinse.

Lime Deposits:

Squeeze lemon juice onto affected area and let sit for several minutes before wiping clean with a wet cloth.

Marks on walls and painted surfaces.oil and grease spots:

Use baking soda on a damp sponge.  Rub gently and wipe, then rinse.  This is an abrasive.  If you are trying to clean oil off of concrete, try the baking soda and a scrub brush.  You can also do this on a stove or fridge.

Cutting Board Cleaner:

Rub a slice of lemon across the chopping block to disinfect the surface.  For tough stains, squeeze some of the juice onto the spot and leave for 10 minutes, then wipe.

Coffee or tea stains:

Use vinegar and a sponge.

To clean a coffee pot use 2 cups water and 1/4 cup vinegar and run through the cycle.

Dish Soap:

If you are using a non toxic dish soap and it doesn't work very well, add 2-3 tablespoons of vinegar to your water.

Furniture Polish:

1/2 teaspoon olive oil (or jojoba)

1/4 cup vinegar or fresh lemon juice

mix and store in a glass jar.  Use a soft rag to wipe onto wood surfaces.

Floor Cleaners and Polishes:

Most floors can be cleaned with vinegar and water.  You can add a few drops of essential oils for scent if desired.  The following formulas can also be used.

vinyl and lineoleum -Mix 1 cup vinegar and a few drops of baby oil in 1 gallon warm water.  Add 1/4 cup borax for tough jobs.  Use sparingly on lineoleum.

wood: -1:1 vegetable oil and vinegar.  Rub in well

painted wood: - 1 tsp washing soda into 1 gallon hot water

brick and stone tiles - 1 cup white vinegar into 1 gallon water.  Rinse with clear water.

Rust Remover:

Sprinkle a little salt on the rust, squeeze a lime over the salt until it is well soaked.  Leave the mixture for 2-3 hours.  Use leftover rind to scrub residue.

Sticker residue remover:

Sponge vinegar over the spot several times and wait 15 minutes, then rub off the stickers.  This should also work for price tags on hard things (tools, toys, etc.)

To be continued........

The Old Mill

My grandfather started a sawmill shortly after WWII to keep his kids in work.  It was located in the draw below our house.  Even though there is nothing left to mark the spot but a redwood tree that was planted near that time, we still call it The Old Mill.

My sweet aunt and uncle from Canada are visiting and we played hookey today and took a drive down to The Old Mill.  The wildflowers are spectacular, the waterfalls gorgeous and we had a wonderful time floating sticks down the creek.

Hope you enjoy some of the scenes from our day.

Cindy

Watching the creek is a good way to spend some time.

The color of the shooting star against the moss was intense.

I don't know the names of either the delicate white flowers or these bright yellow ones.

These little blue ones might be "forget me nots" and the red might be a crab apple.

We picked and ate manzanita blossoms and admired again the sturdy, sharp color and smooth bark of the branches.  My friend Sherri told me about a manzanita (berry) cider the Indians of this area made in the fall.  I can't wait to try this.

The ferns were lush and thick.  I wanted to take some time and find some of the little curled hearts for our salad tonight, but we were a little late for baseball practice.  The draw continues down the valley - such a beautiful day.

The Extra Step - A little more on Grass Fed Protein

We have a friend who raises grass fed cattle.  Last spring my hubby helped him build a pole barn.

There is so much good information on the grass/grain issue that I just wanted to list some other good references.  This  highlights a couple of studies that are relevant to the debate.  Again, it is my personal belief that an unnatural, grain-based diet changes the pH level of the cow’s digestive tract - it makes it much more acidic.  It is probable that this allows nasty things to grow and adapt to a higher acidity level in the cow's gut - probably similar to a human gut.  I wonder if you cultured the grain if it would change that dynamic.  hmm.  something to ponder. 

Your own cattle, in your own pasture, are probably much less susceptible to the e Coli problem.  Cleaner, more humane conditions would suggest that the chance of infection would be mitigated, especially if they have access to fresh grass at all times.   I am just guessing on this - I could be wrong.  The main complaint people have with the grass-fed beef is that it is not as tender as beef from animals finished on grain.  If you are doing your own and want to try to finish them with grass, ask the butcher to age the meat.  This is done by hanging the carcass for a period of time in a cooler, the aging process will tenderize it. This would probably work for wild game as well.

Anyway, when we eat grain-fed beef (especially those "fattened up" in a feedlot), those resistant E. coli and other nasties are consumed and better able to survive the acidic contents of our own stomach and end up making us really sick. There is a good article on this acidic situation here.

So, a couple of studies:

A study done in 2000 by the University of Nebraska, Lincoln suggests  grass-fed beef may have a lower risk of E. coli contamination. The theory is that a grain-based diet alters the pH balance of the cow’s stomach such that it becomes abnormally acidic. Evidence suggests over time E. coli bacteria gradually adapt to this high acidity, then passes it along to consumers of the beef.  You can read this entire report on line.


A study done in 2008 by German and Canadian researchers analyzed four different types of cattle that were grass-fed or grain-fed, and concluded that grass-fed meat is “clearly superior”.   The link takes you to the abstract, not the study.  You have to buy the study.

A study done in 2009 by the USDA and researchers at Clemson University in South Carolina compared the two feeding methods and concluded that grass-fed beef provides the following benefits:  (you have to subscribe to the magazine to get this full report)

1. Leaner - less total fat means fewer calories. Grass-fed beef reportedly contains about 1/3 of the fat of a similar cut of meat from a grain-fed steer.
2. Lower in the saturated fats - the “unhealthy” fats that are strongly linked with high cholesterol and heart disease.
3. Higher in multiple nutrients and antioxidants- including beta-carotene, vitamin E, and the B-vitamins thiamine and riboflavin. Grass-fed beef is also higher in the minerals calcium, magnesium and potassium.
4. Higher in total omega-3 - more than half of the total fatty acids in grass are omega-3’s, which form in chloroplasts of green leaves. Grass-fed meat may be 2-4 times higher in these good fats. Omega-3’s protect our cardiovascular systems and support optimal brain function.
5. Contains a healthier ratio of omega-6 to omega-3 (1.65 vs. 4.84) - a lower ratio is believed to reduce the risk of chronic disease.
6. Higher in CLA (conjugated linoleic acid) - which research suggests may have cancer-fighting benefits.
7. Higher in vaccenic acid (which the body converts to CLA) - which may reduce cancer risk and improve cholesterol levels.

 Dr. Mercola did a good article here regarding the use of antibiotics in cattle to deal with the acidosis issue.  From the article:

When cows primarily eat grains for long periods of time, they develop acidosis in their stomachs, which causes the walls to become ulcerated. These damaged walls allow bacteria to migrate into the body cavity where they cause abscesses. In fact, 13 percent of conventional animals' livers are so abscessed that they aren't fit for human consumption. If antibiotics weren't given, this number would increase to about 75%. Of all the antibiotics and baking soda produced in the US, half is fed to cows in order to counter the problems created when they are fed grain.

He also did a good "bullet point" article which has a lot of information.  


Other range animals:

I think it will take an entire article or even two to cover the benefits of genuine, free range chickens, turkeys, pigs and others so, stay tuned :) 

(time for me to get the kiddo to his schoolwork)

Best of Health
Cindy

The Extra Step - Grass Fed Protein

So, we are on to Step Three in Phase Two of the "Steps"  - Grass Fed Protein.  There is a very interesting and technical discussion to have on the enormous benefits of grass fed meat.  I would like to start with a couple of questions and random thoughts today and then list several web sites which break down the grass/grain difference.  Read a little, study a little, think a little, learn a little.  Apply principals that you know to be true. 

The first link I have is a wonderfully concise article from Eat Wild

  "Health Benefits of Grass Fed Products"

So, to start today - my thoughts: 

• Is this how meat was raised hundreds of years ago?  
• Where did "graining" meat at the end come in to our lives?  
• Who profits from grain fed meat rather than grass fed meat?
• How is grain fed meat different than grass fed meat?

I would say that, just on the surface, if you were someone raising a cow, a couple of chickens and maybe a sheep or goat say.... 300 years ago.... these animals would have been raised on grass, bugs and a little grain that comes in naturally with grasses.  You, the farmer, would have made a lot of effort to provide the best grasses and herbs for your animals.  You would have moved your animals around quite a bit or you wouldn't have enough available grass for them to survive and thrive.  If you are interested in this type of eating, here are a couple of great pages for you.

From "American Grassfed Beef"  
The health benefits of grass farming.

From "Eat Wild - the #1 site for grass fed Food and Facts

Eat Wild

I would suggest that "graining" meat is a process of industrialization.   If you are a large corporation it is probably in your best interests to just feed your cows whatever gets them to market the quickest.  Corn, Soy, Oats and hormones come to mind.  I should note that at least three of these entities are heavily subsidized - I don't know about the oats.  I'm just saying, do the math.


There might also be the idea that the Wall Street business model, taking controlling interest in farm after farm - either willingly or forced - might not be the best way to bring food to the table.  The bottom line is the King and God in this business model and whatever you have to do to get that bottom line up - you do..... or you are out.  So, inhumane treatment of animals, hormones, antibiotics, unnatural feed, foul, filthy conditions, horrible chemicals... all are acceptable, probably quite legal and encouraged.


Also, lest you think political parties, regulations and laws make a difference, they really don't.  The power brokers are the same - administration after administration.  The regulatory agencies that are intertwined with the corporations - the same.  What changes is that it gets harder and harder to legally have a small, local farm.

For a couple of book suggestions, you might try  Jo Robinson's Why Grassfed is Best!  or Tender Grassfed Meat by Stanley Fishman.  Also, here is an article by Stanley Fishman and another article by Jo Robinson.

As for the fats,  it is important to understand that once cows and other grass-eating animals are fed grains, they stop producing CLA (conjugated linoleic acid - a fat that reduces the risk of cancer, obesity, diabetes, and a number of immune disorders.) The best source of natural CLA is from 100 percent, exclusively grass-fed animals.

Omega 3s and 6s are essential polyunsaturated fats.  We have to get these from food, our bodies cannot manufacture them from other fats.  Some of the most crucial fats are the compounds that make up the cell walls for the body's cells.  If the ratio of Omega 6 fats to Omega 3 fats exceeds 4:1... more health problems tend to occur.  Grain fed beef can have ratios that exceed 20:1 whereby grass-fed beef is about 3:1.


It is important to have sufficient amounts of Omega 6 and Omega 3 fats, and they need to be balanced for normal development.  Because of the rapid change in our diet, Omega 3 fats are diminished.  Our culture switched to modern vegetable oils which are based on oil from seeds rich in Omega 6 fats.  Industrialized agriculture of the meat industry forced production by focusing on aggressive agricultural management techniques.  This is based heavily on an emphasis of grain feeding for livestock.  


As a side issue, green leafy vegetables raised with heavily industrialized techniques tend to have drastically lower Omega 3 levels.  So, it is estimated that generations ago the Omega 6 to Omega 3 ratio was 1:1 from both meat and vegetable sources.  Today vegetable sources have an estimated omega ratio of 10:1 and a modern diet of factory farmed meat, fish, chicken and vegetable oils has a ratio estimated to be about 20:1

Many scientists believe that a major reason for the high incidence of heart disease, hypertension, diabetes, obesity, premature aging, and some forms of cancer is the profound imbalance between our intake of omega-6 and omega-3 fatty acids.

Making a switch from grain fed to grass fed meat returns you to a diet of long ago.  This type of diet helps our body systems function a lot better.  Consider purchasing your grass fed products from a local small farmer or raising it yourself.  Learn how to cook these meats - they do taste different and have a different texture.... not bad, just different.

That is all the thoughts I have today.  I am headed out to the garden.  Hopefully we can get some great recipes and cooking tips over the next several days.  Here are some other links for further study.

 The cooking advantages of grassfed meat 

Health benefits and recipes 

 What about Grass Fed Beef.  

(He does tend to go off track somewhat, but again, apply what you know to be true.)

Be blessed today
Cindy

Who caused the problem?

Personal note from me.  I am in a deeply cynical mood this morning and might be a little too depressing and harsh for you.  My apologies ahead of time.  Tomorrow I will be in the garden all day and my normal sunny disposition and optimistic view will return.

I started out writing about properly fed (grass fed) protein, but am in the wrong frame of mind to do it justice.  It is too important of an issue to not give it my best.  Later this week I will finish and post it.   

The picture is of my hubby and youngest son a couple of years ago.  We had a great vacation down by Death Valley.  It was really a wonderful place.

One of the big "hot button" issues of our day is a reclamation of our health.  Who has blessed us as a country with lousy health, obesity, disease beyond imagination, an enormous increase in "special needs" children and pregnancy and delivery problems, autoimmune diseases, allergies, digestion problems and other wretched industrial based health issues?

• The Government - whatever country you live in?
• Industrial pharmaceutical companies?
• Unhelpful medical practices?
• A legal system that destroys common sense?
• Regulations that support evil and destroy good?
• Massive and unhealthy agribusiness?
• Corrupt educational system?
• Lobbyists and subsidized business?

Guess what.  The answer is "none of the above".  Although personally I have massive issues with ALL of the above, the reason these entities (lets call them "the conglomerate") have enormous power over our personal lives is that we have given it to them.  We purchased the lie that we could live a life without consequence with our health.  The above entities have exploited our ignorance.  So the answer is.... look in the mirror.  It is you.  It is me.  We have given away a heritage of abundant health, healthy children and a simple, wholesome lifestyle.

Why?  Well, there appears to be two different answers depending on your world view.  If you are a Christian, there is a deeply entrenched river which says I want the grace of the New Testament and not the law of the Old Testament..... especially with food and lifestyle.  Under grace, if I am sick, I can ask for healing and if I have enough faith.....  and remember that Peter had that vision!  I am with Peter.  I have no desire to live by the law and besides, God has not called me to that!  (reference Leviticus 11 and Acts 10). 

(note from me... If you are a Christian you might contemplate reading through Leviticus a couple of times a year - it is a part of the Bible and it is the direction manual from God to us.  Ignoring the directions... not a great idea)

If you are not a Christian, there are no moral imperatives in your life. Food rules don't apply to you unless you choose to live your life in a way that brings you health. Any boundaries are self imposed, government imposed, society imposed or family imposed.  You can use your reason and sense to figure out what type of lifestyle gives you the best health.

If this is you, you might contemplate who makes a profit out of bringing you and your family to a place of addiction to evil food, who makes a profit off of telling you what you can and cannot eat and drink.  You might consider thinking about the monopoly of government, regulatory agencies, educational agencies, insurance agencies and last, but certainly not least, the business of law.  Don't kid yourself that law is anything but another massive business.

Note, this is currently clearly seen in the raw milk issue.  At every step, "the conglomerate" tries to outlaw raw milk.  Since they have been unsuccessful in a couple of states and are getting a big push back from a knowledgeable population, they now are using the liability insurance portion of their business to bring them into line.  Check out the Whole Foods/raw milk controversy.

So, what are health consequences?  This is a mindset that says... go ahead and feed your family that overly processed, nutritionally dead food regularly.  It won't hurt them.... You have a low level inflammation?  Take antibiotics.  Now you have another (fill in the blank) problem.  Oh, there is a drug to fix any problem that crops up.  Oh... that drug caused a whole set of other problems?  Well... we have another drug for that.... That might kill you?  Oh, we have a procedure for that.   That procedure won't work?  Well, dope yourself to the gills and live a 10% life and be thankful.  You don't want to live that way?  Well, have some more drugs.

This is, of course, just a brief synopses.  So, on to the good news.  YOU DON'T HAVE TO LIVE THIS WAY!  You can change your family's future.  You can bring robust health, peace and joy to your life.  Once you figure out that you are in charge, you don't need to change the whole system, you don't need to be dependent on the whole system.... YOUR FAMILY CAN BE FREE!

If you are sick or have a family member with a health issue, consider viewing all of those big controlling interests with a healthy dose of cynicism.  Believe me, it is good.  Does that mean never going to the doctor?  Absolutely not.  Does that mean never taking prescriptive medication?  Nope.  How about faith healing?  Can God heal your disease?  Absolutely - I was personally healed by God from a long-term problem as an act of grace.  Does that mean never eating out, never getting together with friends over a meal, never enjoying some yummy thing?  Again, NOPE!

What it means is that you need to figure out better choices for your family.  You be the advocate for health.  In the primitive societies that Dr. Price visited, tested and recorded, food wisdom was considered a personal and societal imperative.  It was important that you ate what you needed for your stage of life and that you followed well laid out guidelines for where you lived.

These were the ultimate "local" eaters.... but spent considerable resource and energy making sure that anyone bearing a child ate right - male and female.  They also used wisdom from their elders and the generations before them to grow their crops in such a way that they didn't ruin the soil.  They didn't have access to the "addictions" that cause a cascade of profit right down the corporate trail.  They had beautiful, healthy teeth.  They bore healthy children easily.

Make it a priority in your life to figure out what your body needs for the optimal health that you can come to... no matter the situation.  Be reasonable in your choices.  If you have a healthy gut and immune system, occasional lapses shouldn't bring much harm (although the GMO thing might very well change that dynamic).

Here are some suggestions on ways you can change the health dynamic in your family.

Read a book:  Nourishing Traditions, The Maker's Diet and Food Rules are three good ones, but there are a lot out there.
Watch a movie:  Food, Inc.  is great.  There is another one called "Fresh" that I have not seen yet, but it might be good.
Find a good, holistic doctor
Eat at home
Plant a garden
Make it a priority to figure out what "healthy" is and how to get there
Give your body what it needs
Simplify
Buy locally grown food when possible

If you can make the necessary changes one at a time, with understanding at each phase, you will probably be more successful.  To change without understanding usually means that change cannot be permanent.

This blog is my personal journey through this process.  The "steps" are listed out on this page .  Our own family is learning and changing.  The process is hard sometimes, but worth it.  We want abundant health and good choices for ourselves, our children, our grandchildren and anyone else who wants to join us.

Thanks for letting me unload.  Hope I haven't offended anyone or broken any laws.

Be healthy, blessed and well.
Cindy

A Perfect Spring Day

Today was one of those wonderful days that come along every so often.  Because of a schedule conflict, my hubby was home.  The day was gorgeous, the ground drying out and the garden called out our names.  School, office and housework was happily abandoned for a busy, productive day in the garden.

Early this morning the dining room became seed central.  Tomatoes and sweet peppers jostle with seeds, soil, plans and diagrams.  Thankfully, my hubby is patient and understanding and doesn't seem to mind not being able to use the dining room table for a month or so.  Also, it is a good thing I didn't order any more seeds.... this is what I have going already.  There are a few holes in my seeds.... but 10 packages of peas, 9 packages of radishes, 8 packages of carrots, 7 of beets.... I could go on, but you can see someone needs reined in on the seed acquiring situation.  I guess I could have worse habits :)

To be clear on my priority list for seeds:

1. Must be non-gmo if it is a common gmo type.
2. I ask the seed company if they test for gmo's.  It is not enough for them to say "we do not knowingly sell gmo seed"  The stuff cross pollinates like the poison it is and the seed companies need to be responsible for testing all batches.
3. Heirloom, if at all possible, but this is lower priority than non-gmo.
4. Organic seed is below this on the priority list.  Your soil as the plant is growing and producing is more important than how it starts out.
5. Plant more than one variety of each type of food.  This makes your garden "well-rounded" and healthier!

Most common GMO plants:

• Grains - Corn, soy, canola (rapeseed) and cotton
• Other - Papaya, squash, cantalope, sugar cane, golden rice

For the home garden, corn, squash and cantaloupe would be the most important.  Ask the seed company if they test for non-gmo.  It is not a difficult test.  They have an antibiotic marker on the gene of the plant.  My favorite seed company is Baker Creek Seeds.  They test all of their seed.

Additional note:  While I was ordering a couple of packets of missing seeds, I came across this extensive list of where you can purchase heirloom seeds on line.  It looks like a great site.  I plan to spend some time there.  You can find The Heirloom Gardner's Assistant here.

I did find a good site on GMO's.  I didn't spend much time on it (cause I was in the garden til it was dark and now I want to go to bed) but here it is:  Say No to GMO's

I am sure that my personal opinion for GMO's is somewhere on this blog.

In the garden, we started out in the cold frame.  In this picture there is some companion planting and the first strawberries blooming and setting.  Strawberries, lettuce and some nasturtiums that came back from last year jostle around in this box.  They all seem pretty happy.  The nasturtiums flowers are used in green salads and have a spicy, pleasant flavor and some really nice color.  The pea shoots, also a salad green, and the radishes needed a bit of weeding.  That didn't take long.

 We pruned the raspberries and blueberries, then mulched them.  My faithful little helper worked so hard today.  I was so proud of him!  He is almost 9 now, and a good, hard worker.

Last year we had a melon patch under black plastic.  We left the black plastic (under hay) out for the winter.  Since then two big changes have happened... 1)  we are trying to get plastic out of every part of our lives and 2) we are trying to grow as much chicken food as possible... weeds are good chicken food.  Anyway, we pulled the plastic off today and folded it up for the last time.  The chickens went nuts with the slugs, worms and pill bugs.  We had to leave it for tomorrow to till, but this is where the spring garden is going in.  My little guy helped the chickens out by turning over dirt for bug finding!

Finally, we laid out what will be our repurposed worm bins.  With the idea of growing as much protein as possible, we are planning to do larger scale worm bins using some wooden boxes that used to be a part of a work truck, but have been replaced with a work bed.  The worms will be primarily for chicken food and for "worm tea" to water the garden with.  The compost is also amazing.

All in all, it was a picture perfect day.  Tomorrow we should be able to till the spring garden and work on the outside strawberry beds.  There are onions, garlic, potatoes, cabbage, broccoli, spinach, carrots and a few other things to get into the ground.  This will be a small planting of these... the weather might very well turn cold, but I am willing to take a small risk on it.

Tonight we go to bed a little sore, sunburned (put coconut oil on!) and content with the world.  It is a good way to sleep hard.

Best of health to you
Cindy

Low Temperature Yogurt Success!

So.... yesterday was my fourth attempt at low temperature yogurt from raw milk.  The previous attempts (here)  were not bad, just runny.  This batch had pectin added to it.  SUCCESS!  I am going to try gelatin next time, but am happy with this batch.  It was not exactly the same texture as cooked yogurt, but has a nice texture and you can eat it with a spoon... kind of.  I drained some of it to further thicken it.

Here were the steps:

Assemble the ingredients:  Raw milk, pectin, a little boiling water, low temperature yogurt starter, crock pot half full of water at 110 degrees, thermometer, bath towel, jars and lids, scrubbed clean, that fit into the crock pot, a blender and a nice cup of hot tea (for me)
   
Per the directions on the pectin package, make up the calcium water.  Then, for four cups of raw milk, I used 4 tsp. of pectin.  This went into the blender, then add boiling water and blend (I tried to cheat this step and ended up with nasty clumps) until it is smooth.  Then add the four cups of raw milk and the starter while the blender is running.  Add a couple of tsp. of calcium water and pour this mixture into the jars and lid them tightly.
 
 Get the water temperature  to 110 degrees.

Calcium Water.  You make it up and leave the rest in the fridge for next time.

The mess from trying to cheat the pectin... I tried to hand mix it.

After everything is lidded up, add it to the water bath and cover it with a heavy bath towel.  Make sure the crock pot is off, unless you are trying to bring the temperature up a little bit.  I did turn it on when I first put it in... the cold milk mixture dropped my temperature by about 10 degrees.

Check the temperature every couple of hours.  I had to turn mine on warm for 20 minutes about every 2-1/2 hours.  The temperature held at 104 for most of the time.  When it got down to 100 I turned the crock pot on warm.

After chilling, it was half way between runny and thick.  I mixed some up with lemon curd and a pinch each of salt and cinnamon for my hubby's lunch today.  He does have some soaked granola  to mix in it if it is too thin.

I am currently making one batch a little thicker by draining it.  My friend made me a bag for draining and it is working really well.  She sells them on her Etsy store.

 Here is her list of how long to drain.  I plan to drain my half runny yogurt for 2 hours for regular yogurt.

• Drain plain yogurt and in 1-2 hours you have Greek Yogurt
• Drain plain yogurt and in 18 hours you have Cream Cheese
• Drain plain yogurt for 1-18 hours for whey to use in other recipes
• Cottage Cheese and Ricotta Cheese both need to be drained

The final yogurt turned out beautiful, tangy and with a lovely texture.  The lemon curd gave it a nice flavor and my son and I shared this very small bowl with some soaked granola for breakfast.  It was plenty.  Always remember to use smaller servings with nutrient dense foods.... you don't need as much!

Be blessed and well today
Cindy