After a long night, I woke up to start my daily duties at six am, feeling tired and listless. As usual, my solution was based on food. It occurred to me that the original purpose of breakfast was to provide the nutrition needed to start the day.
But what would give me the energy I needed? I focused on it, and four different foods came into my mind. All these foods are forbidden by conventional food beliefs, as they are all high in animal fat. Yet this was exactly what I wanted, and I trust my body more than profit-based nutrition standards.
The Forbidden Foods
Red meat, maybe the most demonized of all foods. Yet grassfed beef has always given me strength, and our ancestors used meat for this purpose. I had some rare leftover roast beef.
Whole Pastured Eggs
We are not supposed to eat egg yolks, but I always do. The yolks contain many nutrients, some of which are hard to get elsewhere, in a very delicious and digestible form. I got hungry just thinking of how good they would go with the meat.
Another forbidden food, real pastured butter is a nutritional powerhouse. The real sacred food of Europe, and I love it. I decided to heat the beef and eggs in butter, and put additional butter on the meat when served.
We are told to eat low-fat cheese, but our ancestors never did, and neither do I. Cheese is fermented, which adds additional nutrients, and the Gouda cheese I decided to eat is very rich in Vitamin K.
In no more than five minutes, I quickly fried the meat and eggs in butter, cooking the eggs just until the yolks set. I added more butter at the table, sliced some Gouda cheese, and happily ate this delicious, satisfying meal. I had so much energy that I got right to work, and was very productive. And I wrote this blog.
This forbidden breakfast was just what I needed.
This post is part of Fat Tuesday blog carnival.
I have often been puzzled by the popularity of various protein bars. Usually they contain one the cheapest, most processed, and least desirable of proteins—soy protein. They also include a variety of nuts, various sweeteners, perhaps some dried fruit, a variety of chemicals, and are usually low-fat or no fat. There are some more natural varieties, but even these do not come close to the ultimate protein bar—a slice of traditional cheese.
Traditional cheese, made from good, truly natural milk, with all of its natural fat, is fermented, which creates additional nutrients. Dry cheeses can be carried around in a wrapping, providing wonderful nutrition when opened and eaten. Such cheeses are rich in easily digestible protein, and have the natural fat that should always be eaten with protein. In addition to this, these cheeses are rich in many minerals such as calcium, and have a rich vitamin content, some varieties being especially rich in Vitamin K, a nutrient that is hard to get in our modern world.
Traditional cheese is often extremely tasty and satisfying, while providing a full range of vital nutrients. There are a huge variety of these traditional cheeses, so it is impossible to be bored, and some are so good that it is impossible for me to tire of their taste.
Many armies, from the ancient Greeks and Romans, up to the French Foreign Legion in the early twentieth century, would provide hard, dry traditional cheeses to their soldiers as part of their field rations. Shepherds and travelers in ancient, medieval, and even early modern times would often carry cheese with them so they would have something really good to eat while watching the sheep, or on their journey. Using cheese as a protein bar is a very old tradition.
If I am going somewhere and need instant nutrition available, I always pack some hard, dry cheese, never a protein bar.