I worked with my mom and grandma one late summer afternoon to learn the fine art of canning tomatoes. It was so awesome to learn such a fine craft, but it was sooooooo much work, and something that I just don’t have the time for these days. Well, one day, my Grandma brought over some puréed tomatoes that had been in her freezer for practically a year. I cautiously used them in a chili and it was amazing!!! The taste was so much fresher than the canned tomatoes and freezing is so much better at preserving the nutrients too. What I like most about this method is being able to do small batches as my tomatoes ripen.
Cilantro (Half of a bunch)
Parsley (Half of a bunch)
Optional: Dill(Half of a bunch)
Optional:Fresh Garlic (4 pods)
2 T. Real Salt (I buy my Real Salt in bulk here, you can buy a shaker here, or a refill pouch here.)
Cut up the tomatoes into quarters or eighths (depending on how efficient your blender is).
Smush and crush them into bottom of the blender.
Cover and blend in short pulses. You may need to smush the tomatoes down more in between pulses in order to get the juice flowing and the blender to run more efficiently.
Prepare the herbs by chopping them up coarsely and add them to the middle of a tomato blend cycle.
Add salt to a tomato blend cycle.
Dump all of the blended tomatoes into a big bowl and stir. Give it a taste test to see if you’ve added enough herbs and salt. *You can also add some garlic, but I like the taste of fresh garlic and I’m worried that over time the garlic might take on too powerful of a flavor.
Other optional ingredients: Onions, peppers, chives…be creative!
Store in gallon size Ziploc freezer bags. I like to fill each bag about ¾ full. When pouring the tomato liquid into the bag, lay it down flat until the purée comes right up to the locking mechanism. This is the best way to get rid of all air bubbles. Find a flat place in your freezer to store it until it freezes in a nice shape. Try to avoid plopping the bag on top of wire racks. If you do, the bag will be more likely to stick in weird places and leak or tear when you retrieve it.
Label the bags with the date you made it and the herbs you added if desired.
To thaw, place in a warm sink bath, then add to whatever you are making!
Notes: As you are preparing your purée, think about what you’ll be using it for. I like to use mine primarily in chili, as pizza sauce, or as spaghetti sauce, so I like it to have a nice Italian flavor. You might also want to store it in some smaller pint or quart size Ziplock bags if you plan on making smaller recipes. I find that one large gallon size Ziploc bag is perfect for one pot of chili, so that’s how I like to store it.
We get raw milk every week from a wonderful little Amish farm where we own a cow share, and by the week’s end we sometimes have milk left over. So I started looking for some easy ways to use it up, and I ended up with this great recipe for making a simple farm cheese. The flavor is similar to a mozzarella cheese and the kids love it! I was completely surprised by how easy this was to make.
½ Gallon of Room Temperature Cream from Raw Milk*You can use an entire gallon of milk if you don’t want to separate the cream and it will work just as well.
¼ c. Apple Cider Vinegar*More or less depending on the curds.
1 t. Real Salt (I buy my Real Salt in bulk here, you can buy a shaker here, or a refill pouch here.)
*If this recipe has inspired you to try some more challenging and complex cheese recipes, I recommend checking out Cultures for Health and you will enter into an amazing world of cheese making possibilities.
These waffles are a BIG hit with my kids! I like to keep one fresh batch in the fridge and one spare batch in the freezer. In either case, I just pull one out, pop it in the toaster, and we’re in business! Then I like to slather it with a generous amount of butter, cut it into bite size pieces, top with some fresh maple syrup (or organic syrup when the budget is tight), and WALLA –breakfast is served! (*Note: Sometimes my kids suddenly turn on me and stop liking what they used to like. When that happens with this, I switch to my Sort of Sourdough Pancake recipe or my Whole Wheat Pancake recipe.)
4 c.Flour (Freshly ground for optimal nutrition so that the phytase that will break down phytic acid. I get my wheat berries here, but you can find some similar here too.)
2 Eggs (Preferably pastured)
6 T. (¾ stick) Melted Butter(You can add room temperature butter and it should mix alright though.)
2 T. Raw Honey (You could add ¼ c. brown sugar, or just skip this ingredient – it just helps to counteract the flavor if you’re not used to sour. It’s best to buy local raw honey, but you can buy it here too.)
1 t. Real Salt (I buy my Real Salt in bulk here, you can buy a shaker here, or a refill pouch here.)
2 T. Vanilla Extract (This vanilla would be best, but on our budget, I buy this.)
2 T. Coconut Oil(This coconut oil would be best, but on our budget, I buy this.)
Part 1: The Sponge (Mix and Let Sit Overnight…or for 8 Hours)
Dissolve the sourdough starter into the milk.
Mix in the flour.
Cover and let sit overnight or for 8 hours. (I like to do all of my food prep in the morning, so I make my overnight batter in the morning, then put it in the fridge during the day, and finally put it out on the counter before I go to bed so it’s ready the next morning.)
Note: Now, if you’re like me and you unintentionally leave it out for way more than 8 hours, YOU might still like it, but your picky eaters may not. So watch the time.
Part 2: The Final Batter (The Next Morning…or 8 Hours Later)
Start preheating your waffle iron.
Add the eggs, butter, cinnamon, vanilla, salt, and baking soda to the overnight mixture. (You can mix all of these ingredients in a separate bowl first if you want.)
I like to use beaters to mix everything together, but you could also use a spoon.
Coat the waffle iron with coconut oil. I just bought this waffle iron, and I love it. (I like my waffles square so that I can pop them in the toaster.)
Cook for about 6 minutes (or until the light turns green). You want them as lightly cooked as possible so that you can reheat them later in the toaster, and they won’t be too overdone.
*This also makes great pancake batter, so if you don’t have a waffle iron, just make pancakes instead.
Smother with butter and maple syrup then serve! (Find out why I like to smother everything with butter here.)
*I adapted this recipe from The Fresh Loaf, which is a great source for all bread making.
As much as I try to avoid sugar (especially when I’m pregnant), sometimes I just can’t help it, and I need something sweet! These are my favorite “healthy” cookies because they are high in iron (thanks to the blackstrap molasses) and made with good ingredients like farm fresh eggs, real butter, and fresh ground flour.
1 c. Butter – 2 Sticks (Pastured butter like Kerrygold is the best, organic butter is the next best, and butter without rBST growth hormones works too.)
3 t. Ginger (I like to use fresh ginger juice made in our juicer.)
Preheat oven to 350˚F.
Mix butter, sugar, molasses, and eggs with a beater until creamy.
Add the rest of the ingredients and mix together.
Roll into balls and roll in sugar.
Lay out on an ungreased cookie sheet and bake for 8 minutes at 350˚F. (It should make 3 full sheets with a little left over.)
For a nice flat bottom, lay out on parchment paper to cool. (It absorbs the moisture and helps the cookie to be firm, yet still soft.) *The trick with these cookies is to not overcook them. When you take them out of the oven, you’ll think, “These are too soft, they can’t be done yet,” and yet that’s how you know that they are actually just perfect.
This recipe was passed on to me from my Mom who got it from my Grandma, and my Grandma has always made THE BEST gingersnap cookies. On Christmas, she sends these cookies to her children who live across the country and they wait for them with baited breath. My Grandma came over once and I had her walk me through the process step by step because no matter how closely I followed the recipe, I could never get them to turn out just right. Turns out, the trick was to cook them for 8 minutes instead of the 10 that I had been doing.
http://embracing-motherhood.com/wp-content/uploads/2015/03/embracing-motherhood.com-27.png400810Stacey Maaserhttp://embracing-motherhood.com/wp-content/uploads/2016/07/EmbracingMotherhood_Color-281x300.pngStacey Maaser2014-10-16 08:16:282016-02-29 09:03:44Grandma's Gingersnap Cookies
I started making my own laundry detergent to save money and for the health of my family. This recipe is definitely a cost savings, much better for us than commercial detergents, easy to make, and it really works! I wash a lot of pee soaked toddler bedding and soiled cloth diaper wipes, and this detergent gets them all super clean.
*I like using the liquid laundry detergent better because it lasts longer, and since the soap has been previously dissolved, it works better, but you could also just not add water and use it dry (just make sure you’re washing with hot water).
*Oxygen Booster Get some here. You can add this separately to your wash cycle to get whites whiter.
*Fels Naptha: Get some here. This works really well to get out tough stains. You can add a grated bar to this recipe to make it really powerful, or just grate some up in a bucket of hot water to soak the stained garment.
Directions for Liquid Laundry Detergent
Boil Water: I like using a two quart pot, but really any size will do.
Prepare the Soap: Use a cheese grater to grate an entire bar of soap. You could also just cut the soap into chunks using a knife or cut it coarsely and put it into a food processor. You just want it to dissolve into the boiling water.
Grated Soap for Laundry Detergent
Add Ingredients: Add the soap to the boiling water and “cook” until it dissolves. You can add the washing soda and borax at any time.
5-Gallon Bucket: Fill a 5-gallon bucket with hot water and add the 2 quarts of dissolved soap, washing soda, and borax.
5-Gallon Bucket Filled with Liquid Laundry Detergent
Cover: Cover and let sit overnight. Stir the next day. Stir every few days until it reaches a gelatinous consistency.
Liquid Laundry Detergent
Pour into Containers: I like to use a cup and a funnel to pour the detergent into an old detergent jar from the store. You could also use gallon size jugs or just use the detergent right out of your 5-gallon bucket.
Transferring the Detergent to a Smaller Container
Use: I do a lot of laundry and a lot of big dirty loads, so I usually use 1 cup per load, for smaller less soiled loads, you could use ½ cup. Sometimes I use the cap from the old laundry detergent container and sometimes I just glug some into the washer.
(To make a dry laundry soap, just mix the dry ingredients together and don’t add water, store in a mason jar, and use 2 tablespoons per load. I personally feel like the liquid soap is better and lasts longer, however.)
What about HE washers? This detergent isn’t very sudsy and should work just fine in HE washers.
Why hot water? The next time you make some hamburger patties, try running your hands under some cold water to get them clean. Doesn’t work so good, does it? Now try adding some soap. Still doesn’t work too good. Now try rinsing your hands with warm to hot water. Pretty cool, huh? Now, try adding a little soap to some warmish hot water and notice how your hands are finally clean. Keep this in mind when doing laundry. 🙂
Why washing soda? The high alkalinity of washing soda helps it act as a solvent to remove a range of stains. You can heat baking soda to make your own washing soda.
Why borax? Borax works by converting some water to hydrogen peroxide which increases the effectiveness of other cleaners. This chemical reaction works best in hot water. There is some debate as to how “green” Borax is, but it’s just a laundry booster, so you could skip it entirely and this would still be a good recipe.
Why soap?Soap is an emulsifier which means that it can suspend oil and dirt in a way that it can be removed.
How much does it cost? If you buy the washing soda and borax at your local grocery store and get some good organic soap online (Like Dr. Bronner’s) I figured out the cost of each 5 gallon bucket to be about $3 for 80 loads of laundry (if you use 1 cup per load), which is about $0.04 per load.
What about really soiled clothes? If I have something with really tough stains, I keep a stain remover stick like this around to pretreat the stain. Then I grate up some Fels Naptha (about a quarter cup grated) along with a cup of my liquid detergent to a small bucket with really hot water. Then I soak the soiled garment for at least 20 minutes or so. I have not encountered any stain that couldn’t be removed this way.
Soaking a Stain Away
The Harm of Dryer Sheets: In addition to being made with a laundry list of toxic chemicals with negative side effects, the artificial fragrances are a carcinogen and coat all of your clothes.
White Vinegar: I like to add ½ cup of white vinegar to the rinse cycle to reduce static cling. Don’t worry, it won’t make your clothes smell like vinegar at all!
Dryer Balls: We have also eliminated the use of dryer sheets by using these dryer balls. They are supposed to soften the clothes.
But honestly, I usually don’t typically add anything to my dryer (because of time really), and I just deal with what little static cling there is. 🙂
The History of Laundry Detergent
Did you know that the use of “laundry detergent” as we know it today took off because during WWII the fats and oils used to make soap were needed to manufacture nitro-glycerine into explosives? Another source had to be used, and that’s when the synthetic form of laundry detergent using a base of petroleum became widespread. (Read more about the history here.)
Harmful Ingredients in Commercial Laundry Detergents
Sodium Lauryl Sulfate – Used as a surfactant (lowers the surface tension between a liquid and a solid – helps the water to get everything wet), detergent, and emulsifier in thousands of industrial cleaners and cosmetic products including shampoos, toothpastes, body washes, and laundry detergents. 16,000 studies have been published showing the dangers of this chemical including irritation of the skin and eyes, organ toxicity, developmental/reproductive toxicity, neurotoxicity, endrocine disruption, ecotoxicology, and biochemical or cellular changes, along with possible mutations and cancer.
Dioxane – It’s not really an ingredient, but rather a byproduct of ethoxylation which combines low sudsing ingredients with ethylene oxide to produce softer detergents that produce more suds. It has been found in about 2/3 of all detergents (excluding USDA certified organic brands). It has been found to cause cancer and to be potentially toxic to the brain, nervous system, kidneys, liver, and respiratory system.
Nonylphenol Ethoxylate – An inexpensive nonionic surfactant that is an endrocine disruptor and estrogen mimicker that can potentially cause hormonal problems or even cancer. It has also been shown to cause kidney and liver damage, decreased testicular growth and sperm count, disrupted growth and metabolism, and increased mortality.
Phosphates – They break down the dirt particles and remove stains by softening the water and allowing suds to form, but they can cause nausea, diarrhea, and skin irritations in humans, and they are difficult to remove from wastewater and often end up in rivers and streams where they increase algae growth which starves the animal life of oxygen. 40 states have currently issued phosphate detergent bans.
Other Harmful Ingredients: Linear alkyl sodium sulfonates, petroleum distillates (which have been linked to cancer), phenols (which can cause toxicity throughout the entire body), optical brighteners (which cause bacterial mutations and allergic reactions, and can be toxic to fish), sodium hypochlorite (bleach), ethylene-diamino-tetra-acetate, and artificial fragrances (which have been linked to various toxic effects on fish and animals, as well as allergic reactions in humans). (Source)
Making your own laundry detergent is really easy once you get in the habit of it. With a large family and the high cost of laundry detergent, this has been very helpful for our budget. Not only that, but it is a definite health improvement from using the commercial toxic laden detergents. If you’re convinced to make your own laundry detergent, but you don’t have the time (or desire), you can buy some that I’ve made at my Etsy shop! You can use it dry or use it to make the liquid version by boiling the contents in a quart pan and then adding it to a 5 gallon bucket of water. It will make enough detergent to get you through about 80 loads.
I have had every intention of using cloth diapers, but with two and sometimes three in diapers at a time and one particularly sensitive child prone to very bad diaper rashes, it just hasn’t worked out for me. But using cloth wipes and making my own diaper wipe solution has been an easy to maintain and cost effective home solution for me.
5-10 Drops of Tea Tree Oil (Great for treating yeasty diaper rashes.)
In a small bottle (I use an old glass pizza sauce jar), mix a concentrated version of this mixture that’s about ¾ full of water to mix as needed into a larger container.
I like to use an old diaper wipe container or a tupperware container to put the solution in.
First pour in a glug of olive oil. (It doesn’t need to be extra virgin, any oil will help the sticky messes to slide away).
Then add a generous squirt of soap (For my newborns I like using Weleda Calendula, but for budgetary reasons, I usually just end up using hand soap)
Next add few drops of tea tree oil (This is a great anti-fungal and I used it when my son was getting a bunch of yeasty diaper rashes.)
Then add a few drops of lavender oil. (This just helps it to smell good.)
Cloth Wipes: I love using these Bumkin Reusable Cloth Wipes. When I got them on Amazon, they were $8.15 for 12. I ended up buying 36 and that seemed a good amount to only have to wash about once a week for two kids at a time in diapers. (Note: Do not use dryer sheets, they will prevent the wipes from absorbing.) What I do is dip the cloth in the solution, wring it out, and use as needed. I also like to have some thinner cloth diapers around to give a dry wipe afterwards to prevent too much moisture from accumulating.
Diaper Rash: If we do have a diaper rash problem, I LOVE using this Weleda Diaper Cream. It’s kind of expensive at $9.09 for 2.8 oz., but a little bit goes a long way!
I started making my own toothpaste because I got sick of my kids trying to eat the expensive sugar laden little tubes of the My Little Pony and Spiderman infant brand fluoride-free toothpaste. So, I researched a bunch of recipes, did a lot of experimenting, got some feedback from family and friends, and finally settled on this recipe. And let me tell you, this recipe is simply amazing! It cleans our teeth, keeps them white and stain free, prevents tartar build up, and is liked by everyone in the house. But most importantly, we can use it liberally without concern of ingesting any harmful ingredients found in commercial toothpastes. (*See more info on this at the end.)
This will make enough to fill one 4 oz. container. I actually like making mine in bulk, so instead of tablespooons, I’ll use cups for my measurements. 🙂 A good rule of thumb is: 4 parts coconut oil (with a splash of olive oil) and 4 parts diatomaceous earth, baking soda, and calcium carbonate. Then add stevia and peppermint extract to taste.
4 T. Coconut Oil(Anti-bacterial, anti-microbial, anti-fungal)
1 t. Olive Oil(I only use this when making my squeeze tube version because it helps to keep it soft.)
1 T. Baking Soda(Slightly abrasive, gently cleanses, tastes salty)
*Note: For the most basic tooth cleaner, you can just use baking soda, the next step up would be to use coconut oil and baking soda. The rest of the ingredients are really an added bonus depending on your taste, preference, and needs.
My Toothpaste Making Station
Baking Soda: Not only does slightly abrasive powder help to eliminate plaque, it also whitens your teeth, helps eliminates harmful bacteria, and encourages a more alkaline(rather than acidic) environment in your mouth. (Read more here about the benefits of baking soda.)
Diatomaceous Earth: This is slightly abrasive just like the baking soda, but without the salty taste and with the added benefit of killing parasites in the digestive tract by shredding and dehydrating them.
Calcium Carbonate: If you have active decay, demineralization (indicated by white spots), or sensitive teeth, then this ingredient is for you! This alone will not remineralize your teeth as much as diet, however, so check out this amazing book by Ramiel Nagel called Cure Tooth Decay to learn how eating a healthy diet based on Weston Price principles(such as avoiding processed foods and adding nutrient dense foods to your diet like pastured meat and eggs as well as raw milk and properly prepared grains). Increased saliva also helps to keep teeth clean, and chewing this Trident Recaldent Sugar-Free Calcium Gum might help you to do that while getting some extra minerals.
Coconut Oil: Ok, so the benefits of coconut oil are so vast, you’d have to be living under a rock to have not heard about them. (Check out this article if you want to learn more.) Basically, coconut oil is antibacterial, antifungal, antimicrobial, and gives the toothpaste a nice creamy consistency.
Stevia: Stevia is derived from plant in South America called Stevia Rebaudiana. It is extremely sweet, so not much is needed and it’s calorie (and sugar) free. Some people like using xylitol, which extracted from fruits and vegetables and also calorie free, but it’s just a personal preference. (Read more about stevia versus xylitol here.)
Peppermint Extract: This gives the toothpaste it’s nice minty flavor, but you could use cinnamon or orange depending on your taste preference. I used to use peppermint oil in my recipe, but I just don’t think it’s the best idea to ingest essential oils, so now I look in the baking aisle.
Freshly Whipped Toothpaste
Mix the coconut oil, olive oil, h0t water, baking soda, diatomaceous earth, and calcium carbonate until creamy. You can mix by hand, but I usually like using beaters, until it’s nice and creamy.
Add the stevia and peppermint extract to taste.
I like using this baby food making system to store my squeezable toothpaste. You could also use small glass canning jars or even a disposable storage container. I basically just scoop the toothpaste into the containers, remove as much air as I can, rinse under hot water, remove even more air, and dry.
To use, add a pea sized amount to your toothbrush and use like you would any other toothpaste.
Tips and Tricks
Even though I try to mask it as much as I can with the other ingredients, the baking soda has a salty taste to it that you may notice at first. If this bothers you, either start with a very small amount at first or mix with some other toothpaste that you have as you transition away from it. This might be really helpful for young children.
This toothpaste doesn’t foam or lather, so you may want to dip a little more on your toothbrush before you finish brushing to get your teeth extra clean.
For some reason, we all tend to drool a lot when using this, so you may want to make sure you’re standing over a sink.
Although it’s a pretty hard habit to break, you don’t have to spit this toothpaste out. The diatomaceous earth kills parasites and the coconut oil is anti-fungal, so by swallowing this toothpaste on a regular basis, you can help to prevent and eliminate any candida or parasite issues.
The Most Important Reason to Avoid Commercial Toothpaste…Fluoride!
By making our own toothpaste, we can avoid the worst toxin of all – sodium flouride, which is a toxic chemical that has not even been proven to prevent tooth decay. If you look at your tube of Crest toothpaste, it actually says to contact poison control if more than the amount needed to brush your teeth is ingested. If a 2 year old were to ingest 42% of a tube of toothpaste, it would kill him.
Among other things, ingesting too much fluoride can cause dental fluorosis, which can permanently discolor the teeth, (especially children who have yet to get their permanent teeth), cause damage to the brain and alter mental behavior, result in a lowered IQ, produce impairment of the pineal gland which is linked to early onset puberty, lowers thyroid function, causes arthritis, damages the bones, and causes reproductive failures.
Other Harmful Ingredients Found in Commercial Toothpaste
Triclosan– An antibacterial compound found in antibacterial soaps, toothpaste, deodorant, and many other household products that can lead to disruption of the thyroid hormone and endrocine system and creates a dangerous antibiotic and bacterial resistance. Many companies are banning its use.
Sodium Lauryl Sulfate – A foaming agent that is present in nearly all shampoos, laundry detergents, and toothpastes that can lead to organ, reproductive, and neural toxicity, endrocine disruption, cellular mutations and changes, and even cancer.
DEA (diethanolomine) – Formulated into soaps, detergents and surfactants, it has been linked with kidney, liver, and other organ damage according to several government-funded research studies, and has been proven to cause cancer in rats when applied to the skin.
Propylene Glycol – A colorless, viscous, hygroscopic liquid used in anti-freeze solutions, in brake and hydraulic fluids, as a de-icer, and as a solvent. It’s even found in some pet foods, processed foods and cosmetics, toothpastes, shampoos, deodorants and lotions. It is implicated in contact dermatitis, kidney damage and liver abnormalities. It can inhibit skin cell growth in human tests, can cause gastro-intestinal disturbances, nausea, headache and vomiting, central nervous system depression and can damage cell membranes causing rashes, dry skin and surface damage.
If you are considering making your own toothpaste, but you’d like to try some out first, or if you like the idea of homemade toothpaste, but you just don’t have the time to make it, check out my Etsy shop, and you can buy some of my squeezable remineralizing all natural toothpaste for $8 each!
“50 Reasons to Appose Flouridation” by Paul Connett, PhD (This is a very in depth article that argues strongly against flouridating our water supply by citing many studies showcasing the negative effects of flouride.)
http://embracing-motherhood.com/wp-content/uploads/2017/02/homemade-toothpaste.png400810Stacey Maaserhttp://embracing-motherhood.com/wp-content/uploads/2016/07/EmbracingMotherhood_Color-281x300.pngStacey Maaser2014-09-22 09:45:512017-02-12 18:40:12How to Make Squeezable Remineralizing Toothpaste
How did this information slip under my radar for so long? Why isn’t it “common knowledge” to eat saturated fats and avoid polyunsaturated fats? The answer is rich and complex and for further reading I highly recommend you read everything by Gary Taubes in addition to Nourishing Traditions of course, but here it is in a nutshell. This is how we were duped into thinking that saturated fat and cholesterol were bad.
Ancel Keys, who was a physiologist from Minnesota and famous for his development of the “K-rations” used during WWII and his human starvation studies, spoke with another physiologist from Naples, Italy who boasted that his country had a low rate of heart disease and consumed very little animal products, and this idea led Keys to form his Lipid Hypothesis.
So Ancel Keys set out to prove that there was a direct correlation between animal fat and coronary heart disease and conducted an observational study (which means that he just looked at a bunch of data). The data was all over the place for the 22 countries he originally looked at, so he did what any good scientist would do and threw out the data that didn’t match his hypothesis. The six remaining countries showed the correlation he was looking for and that is where we get the Lipid Hypothesis that has permeated our mainstream culture and forced us to believe that saturated fat and cholesterol cause heart disease. His Seven Countries Study was even more acclaimed, but once again, he only chose the seven countries that he knew would fit his hypothesis and left out countries like France or Switzerland that have a high rate of fat consumption and a low rate of heart disease.
When institutions like the American Heart Association (AHA) put their little “heart healthy” label on things like Coco Puffs and Lucky Charms, we don’t even bat an eye! We just blindly BELIEVE that of course they are looking out for our best interests. But they are just another cog in the wheel of false information that has gotten out of control. The truth is that the AHA originally opposed Ancel Keys and all ideas that were like his. In 1957, they even wrote a 15 page paper explaining why. But then ten years later, they did a wonderfully political thing and flipped their stance. Not after any new research was uncovered, not after analyzing the reports again, but simply because Ancel Keys and one of his buddies became two-sixths of the AHA, and then BAM! suddenly they were behind his ideas 100%.
Soon after, Ancel Keys was featured on the cover of Time magazine as the new father of dietary wisdom. The article discussed Keys’ idea of a heart-healthy diet as one in which nearly 70% of calories came from carbohydrates and just 15% from fat. Despite the fact that there was ZERO evidence from clinical trials to back up this claim, the article only contained one short paragraph explaining that Keys’ hypothesis was “still questioned by some researchers with conflicting ideas of what causes coronary heart disease.”
During this time, the AHA was courted by two major vegetable oil and margarine companies who helped to distribute a “risk handbook” to doctors all over the country, and the doctors in turn spread the message to all of their patients. This alliance dissolved after research showed that polyunsaturated fats from vegetable oil and margarine could cause cancer in rats. But by then, the AHA was a trusted source and now anything low in saturated fat and cholesterol could be labeled “heart healthy”.
In 1977, a Senate committee led byGeorge McGovern published its ”Dietary Goals for the United States,” advising that Americans drastically increase their carbohydrate intake and reduce their fat consumption. Was George McGovern a scientist? No. A nutritionist? No. Making his decision based on research? No. Maybe he thought he was qualified to tell a nation what to eat because he was trying to stop the lofty problem of world hunger. Maybe he saw the cover of Time and thought, well that Ancel Keys sure is a popular fellow, I’m sure he knows what he’s talking about! Before this, the government had never told us what to eat, but now there are a myriad of government agencies that have all bought the same pack of lies. (Watch a short clip from the documentary Fathead summing up the McGovern Report here.)
The National Institute of Health– it has a nice ring to it, no? You would think an institute with such a fine name would have our best interests in mind right? But no. Rather than set out to conduct unbiased research in an attempt to objectively find the BEST dietary advice, they decided to find proof for what they already believed to be true. So they conducted a few small studies, including one in Framingham, Massachusetts, that they hoped would provide evidence that consuming animal fat had a direct correlation to heart disease. Did they find it? NO!!! In study after study the opposite was actually found to be true, but that didn’t stop them from somehow still using the studies to prove that there was in fact a correlation. The Framingham Heart study actually states, “we found that the people who ate the most cholesterol, ate the most saturated fat, ate the most calories, weighed the least and were the most physically active.” (JAMA Internal Medicine) I mean come on! What’s going on here?!?!
In her book,Nourishing Traditions, Sally Fallon discredits study after study that set out to prove a correlation between saturated fat, cholesterol, and heart disease. One study in particular that is most cited by the experts to justify low-fat diets and prove that animal fats cause heart disease is actually a study falsely bolstering the effects of a cholesterol lowering drug. (I’m sure the drug companies had nothingto do with this…wink!) The $150 million Lipid Research Clinics Coronary Primary Prevention Trial (LRC-CPPT), put both the control group and the test group on a low cholesterol, low saturated fat diet. One group was given a cholesterol lowering drug and the other was given a placebo. (OK, wait a minute, this sounds like a test measuring the effectiveness of a drug, not an unbiased attempt to find out the true meaning of heart disease.) Then they claimed that there was a 24% decrease in the rate of coronary heart disease in the group who took the cholesterol lowering drug even though independent researchers who tabulated the results of this study found no significant statistical difference in coronary heart disease death rates between the two groups. So how does this prove that a low fat diet is better again? Aye-ye-ye!
Even after these failed research attempts, the USDA still drafted its first official Dietary Guidelines for Americans in 1980 with recommendations that were very similar to those of McGovern’s Dietary Goals for the United States. Why? Did they just see the momentum behind these false notions, think it made sense, and chose to go with something people would simply latch onto as “common sense”? These guidelines have since been republished every five years with very little changes. After their initial publication, the facts leading up to their decision were not even questioned as every major institution latched onto them with reckless abandon. Even such trusted names as The American Cancer Society, the National Cancer Institute, and the Senate Committee on Nutrition and Human Needs all claimed that animal fat was linked with not only with heart disease but with various forms of cancer. Yet when researchers from the University of Maryland analyzed the data they used to make such claims, they found that vegetable fat consumption was actually correlated with high rates of cancer and animal fat was not. How can this be? Is there no one out there who will tell the emperor that he has no clothes??? Are we all such sheep that we will just believe this garbage because everyone believes it?
So if the government’s recommendations to cut down on fats and increase carbohydrates were in our best interests, then how come obesity rates have soared and deaths by heart disease have increased? Before the 1920s, clogged arteries and heart disease were a rarity. Since then, the proportion of traditional animal fats has declined from 83% to 62%. Butter consumption plummeted from 18 pounds per person per year to four. On the other hand, the percentage of dietary vegetable oils in the form of margarine, shortening, and refined oils increased by 400% and the consumption of sugar and processed food increased by about 60%. Hmmmmm…it makes you think doesn’t it? Could the very things that we’re eating in an attempt to “be healthy” actually be making us sick, overweight, and dead?
Ancel Keys, the McGovern report, the American Heart Association, a population concerned with global issues of famine, USDA Dietary Guidelines, the National Institute of Health and biased test results, and products designed to meet the new low-fat recommendations have all led to this horrible misconception that ALL fats are bad for us.
In conclusion, there is obviously a paradigm shift going on here. I am not the only one who thinks this way. In fact, by the time our children are grown, HOPEFULLY common knowledge will have swung the pendulum back the other way and they will think it was silly that people actually thought that eating cereal was better than eating butter, but for now, we have to be diligent in what we consume and WHY we consume it. We only get one life to live, why not make your food your medicine and make this the best life possible.
http://embracing-motherhood.com/wp-content/uploads/2015/03/embracing-motherhood.com-23.png400810Stacey Maaserhttp://embracing-motherhood.com/wp-content/uploads/2016/07/EmbracingMotherhood_Color-281x300.pngStacey Maaser2013-11-02 17:16:482016-04-24 13:36:57How We Were Duped Into Thinking That Saturated Fat and Cholesterol Were Bad
I hear the terms “free radicals” and “antioxidants” thrown around a lot, but the extent of my knowledge was that free radicals were bad and antioxidants were good. I wanted to know more, so I researched it and synthesized my findings here. The information is quite fascinating.
Free Radical Test
If you want to see how much your body has been affected by free radicals you can do the following test: Hold out your hand with the palm facing down in a relaxed position, then pinch the skin on the back of the hand by lifting up the fold and releasing it. If the skin snaps quickly back into place, then you have minimal free radical damage. If the skin takes a few seconds to go back into place, then that is a bad sign and you will want to take immediate steps to adjust your diet to eliminate free radicals and incorporate as many antioxidants as you can.
What are Free Radicals?
Free radicals are atoms that have unpaired electrons in their outer shell. These dangling covalent bonds make free radicals highly reactive to other substances or even to each other. In our bodies, they can create abnormal cells that can lead to a growing list of diseases from cataracts to cancer and leads to oxidative stres (where your body is kind of rusting from the inside out). What’s scary about free radicals is that they are able to penetrate into the DNA of a cell and damage its blueprint so that the cell will reproduce mutated cells that can then replicate without normal controls.
But they’re not all bad. In his article on the Weston A. Price foundation, Staying on Top of Oxidative Stress, Stephen Byrnes, ND, RNCP, states that, “free radicals are involved in many cellular functions and are a normal part of living. When, for example, a mitochondria within a cell burns glucose for fuel, the mitochondria oxidizes the glucose and in so doing generates free radicals. White blood cells also use free radicals to attack and destroy bacteria, viruses and virus-infected cells. The detoxifying actions of the liver also require free radicals.”
Where Do Free Radicals Come From?
When the body is fed poorly, it slowly starves at the cellular level, all systems become weaker, and then these weak systems become prime targets for free radical attack. The major sources of dietary free radicals are chemically-altered fats from commercial vegetable oils, vegetable shortening and all oils heated to very high temperatures. Excessive sugar can also contribute to free radical damage. Stephen Byrnes further states that, “Free radicals are also released in the body from the detoxification of drugs (whether legal or illegal), artificial food colorings and flavorings, smog, preservatives in processed foods, alcohol, cigarette smoke, chlorinated drinking water, pesticides, radiation, cleaning fluids, heavy metals such as cadmium and lead, and assorted chemicals such as solvent traces found in processed foods and aromatic hydrocarbons such as benzene and naphthalene (found in moth balls).” Even psychological stress can produce certain hormones that generate free radicals.
What are Antioxidants?
Antioxidants are scavengers on the look out for free radicals. They stabilize the free radicals by giving them the electron they need to calm down. The also work to prevent free radicals from forming in the body. In the process, the antioxidant sacrifices itself.
How Antioxidants Diffuse Free Radicals by Donating an Electron
Watch this video that shows a great explanation of how free radicals and antioxidants work.
Where Do Antioxidants Come From?
As people age, they are exposed to more and more free radicals, but the body has a wonderful way of repairing itself with cholesterol, which is a major antioxidant. This is probably why the serum cholesterol levels rise as people get older and why people with higher cholesterol live longer. Stephen Byrnes explains that, “the main antioxidants are vitamins A, E and C, betacarotene, glutathione, bioflavonoids, selenium, zinc, CoQ10 (ubiquinone), and various phyto-chemicals from herbs and foods. Green tea, for example, is rich in polyphenols–powerful antioxidants that help fight cancer.” Alpha lipoic acid is another amazing antioxidant that can help to reduce insulin resistance and helps to repair the body after a strenuous workout.
Glutathione is pretty much the most powerful antioxidant. It is found inside every single cell in our bodies. It is special because it helps to maximize the activity of all the other antioxidants. It is a complete amino acid (cysteine, glycine and glutamate), it removes toxins from our cells, and it protects us from the damaging effects of radiation, chemicals, and environmental pollutants. So where can we get glutathoine?
The best way to get glutathione is high quality whey protein. The best kind to get is cold pressed, from grass-fed cows, and free of hormones, chemicals, and sugar. I have a wonderful book that I enjoy reading called Trim Healthy Mama. In it, Serena Allison and Pearl Barrett talk about the amazing benefits of whey protein including how it helps stimulate the hormones that enhance fat burning, eliminate sugar cravings and hunger by promoting a stable blood sugar, boost serotonin levels, fight breast cancer, and is a great post workout boost. They say that instead of asking for Christmas or birthday presents, they just ask for whey protein! It also occurs in raw milk, raw eggs, and raw meat. *Consuming raw meat can lead to intestinal parasites, so I personally wouldn’t do it.
Fresh fruits and raw vegetables provide an excellent source of glutathione. This goes away once cooked, however. Spinach, potatoes, asparagus, avocado, squash, okra, cauliflower, broccoli, walnuts, garlic and tomatoes have the highest glutathione per serving. *The oxalic acid in raw spinach prevents the absorption of calcium.
With all of the environmental toxins, poor dietary habits, and prevalence of diseases such as cancer, it seems like a good idea to do whatever we can (especially when we’re young) to eliminate things containing free radicals and to boost our intake of antioxidants.
http://embracing-motherhood.com/wp-content/uploads/2015/03/embracing-motherhood.com-8.png400810Stacey Maaserhttp://embracing-motherhood.com/wp-content/uploads/2016/07/EmbracingMotherhood_Color-281x300.pngStacey Maaser2013-10-28 22:57:192016-02-29 19:49:52How to Stay on Top of Free Radicals with Antioxidants
I love that as our kids were coming to HUGE growth spurts, they would both consume copious amounts of butter. Because we didn’t know how good butter was, we would cringe a little as Ruby demanded more and more butter on crackers or bread, and we were just mortified when Elliot wanted to eat whole sticks of butter. But even though I hadn’t read Nourishing Traditions or learned about Weston Price yet, I thankfully believed in the fact that our kids craved what their bodies needed. (Thanks for raising me that way mom!) Now that I KNOW how amazing butter is it makes TOTAL SENSE why growing children crave butter and should be able to have as much as they want! Here are all of the reasons why butter is a superfood and should be eaten LIBERALLY…especially by growing children and mommas who are pregnant and/or breastfeeding.
One stick of butter has 58 grams of saturated fat. This is a good thing! Saturated fats have been demonized by mainstream media, but they are essential for our bodies and especially for growing children. (Read more about why in my blog: The Truth About Fats.)
There are certain vitamins that are only soluble in fat, and these include vitamin A, vitamin D, and vitamin K. These fat soluble vitamins occur in LARGE amounts ONLY when the butter comes from cows eating green grass. Vitamins A and D are essential for growth, for healthy bones, for proper development of the brain and nervous system, and for sexual development. The absence of butterfat in growing children results in “nutritional castration” because the male and female sexual characteristics fail to be brought out.
The Wulzen Factor also called the “antistiffness factor” is only found in raw animal fat, protects humans from calcification of the joints (degenerative arthritis), hardening of the arteries, cataracts, and calcification of the pineal gland.
The Price Factor or Activator X was discovered by Dr. Price and is a powerful catalyst for things like vitamins A and D that help the body absorb and use minerals and can ONLY come from cows eating rapidly growing grass. Dr. Price found that when he gave patients fermented cod liver oil infused with grass-fed butter oil, it practically brought people back from the dead.
12-15% of butter contains short- and medium-chain fatty acids that don’t need to be emulsified by bile salts but can be absorbed directly from the small intestine to the liver where it is converted to quick energy. It also has highly protective lauric acid which is only found in large amounts of coconut oil or small amounts of butterfat.
Four carbon butyric acid is unique to butter and has antifungal and antitumor properties.
Omega-6 and omega-3 essential fatty acids occur in small but equal amounts in butter.
Conjugated linoleic acid (CLA) found in butter has anticancer properties, encourages the buildup of muscle, and prevents weight gain, but only when cows are pasture-fed.
The lecithin in butter helps metabolize and assimilate cholesterol and other fats.
The cholesterol in butter is needed to produce a variety of steroids that protect against cancer, heart disease, and mental illness.
Glycosphingolipids are a type of fat in butter that protects against gastrointestinal infections, especially in the young and elderly. For this reason, children who drink skimmed milk have diarrhea at rates three to five times greater than children who drink whole milk.
Trace minerals are incorporated into the fat globule membrane of butterfat including manganese, zinc, chromium, and iodine
Getting butter from grass-fed cows is by far the best. If you have access to raw milk from grass fed cows, the best thing would be to make your own butter or find a local source that sells it. You might be able to find Organic Valley Pasture Butter in season (May-April) at your local grocery store. Kerrygold is imported from Ireland where the cows spend 10 months out of the year on pasture and you can find it online and/or sometimes at your local grocery store. You can also buy organic butter from the store, but it’s expensive and there is no guarantee that the cows were out to pasture. Sometimes buying healthy food happens in layers and if you’re not to the point of buying expensive butter (I’m not…yet), then know that eating store bought butter isn’t so bad (but you are missing out on some of the amazing health properties). Any hormones or antibiotics that are given to the cows do not get stored in the butterfat, so that’s good at least. Fat soluble poisons such as DDT do accumulate in fats, however. For what it’s worth, we purchase our butter in bulk from Country Life Dairy for $2.75/pound. It is free from rBST bovine growth hormone which makes cows produce an unnatural amount of milk which leads to mastitis, over-use of antibiotics, and a host of other problems. It is actually banned in Canada and European countries.
So now that you know how good butter is, the next question should be: How can I find ways to eat as much butter as possible? My sister recently heard Sally Fallon speak at a conference and she said that vegetables were mostly important because they make excellent vehicles for consuming butter! Personally, I like to lightly steam a head of broccoli, douse it with about a half stick of butter, and then sprinkle it generously with Real Salt. I also like to make organic air popped corn, melt an entire stick of butter to pour over the top, and sprinkle generously with Real Salt for family movie night. Sally Fallon also mentioned that if you are going to have a piece of bread and butter, you should be able to see teeth marks in the butter! I have started to become creative with how I incorporate butter into our daily lives. I really enjoy my latest idea of melting huge dollops of butter on top of freshly cooked pastured eggs. And even though it is made with sugar, which we all know is the damned devil, I still really enjoy eating cookie dough made with freshly ground grain, two whole sticks of butter, and raw pastured eggs. Mmmmmmm…all this talk about butter is making me hungry! Time for a snack!
http://embracing-motherhood.com/wp-content/uploads/2015/03/embracing-motherhood.com-12.png400810Stacey Maaserhttp://embracing-motherhood.com/wp-content/uploads/2016/07/EmbracingMotherhood_Color-281x300.pngStacey Maaser2013-10-27 02:02:122016-02-29 19:46:41Butter is a Superfood!