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Tender Grassfed Barbecue: Traditional, Primal and Paleo by Stanley A. Fishman
By Stanley A. Fishman
Link to Tender Grassfed Meat at Amazon
By Stanley A. Fishman



I am an attorney and an author, not a doctor. This website is intended to provide information about grassfed meat, what it is, its benefits, and how to cook it. I will also describe my own experiences from time to time. The information on this website is being provided for educational purposes. Any statements about the possible health benefits provided by any foods or diet have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

I do receive some compensation each time a copy of my book is purchased. I receive a very small amount of compensation each time somebody purchases a book from Amazon through the links on this site, as I am a member of the Amazon affiliate program.

—Stanley A. Fishman, author of Tender Grassfed Meat


Aging in Reverse with Real Food—Then and Now

By Stanley A. Fishman, author of Tender Grassfed Meat and Tender Grassfed Barbecue

up a redwood tree
Creative Commons License photo   credit: 4johnny5   The redwood tree gets stronger and more beautiful with age.


My wife gave me a wonderful gift for Christmas. A DVD showing photos of our son when he was a baby and a small child. He looked great, and it was amazing to see how tiny he used to be. But there was someone else in some of the photos. Someone who did not look great. Someone who looked sick and strained, even at the happy times when these photos were taken. That someone used to be me.

These photos were taken from twelve to seventeen years ago. The man in those photos looks so much older, weaker, and sicker than I look today. The difference is so remarkable that I think it is worth describing. It is a living testimony of the difference that switching to real food can make.

The Skin—Then and Now

Then. The man in the photos has pale, pasty skin, quite blotchy, with a very unhealthy pallor. I remember that it was often itchy and irritated, with small growths that would come and go.

Now. My skin is smooth, supple, and a healthy color. It is hardly ever itchy and never irritated. The growths are gone.

The Mouth and Breathing—Then and Now

Then. The man in the photos always had his mouth wide open, and often appeared to be gasping for breath. I remember that I was on many medications for asthma and the constant respiratory infections I was afflicted with. I saw doctors frequently and occasionally had to be rushed to the emergency room when I got an asthma attack that the medication could not control. I remember that I could never get enough air, and could only breathe through my mouth. Often breathing and gasping for air would end with a nasty, painful hacking cough.

Now. My mouth is shut unless I am talking, or eating, or laughing. I breathe easily through my nose at all times. I hardly ever notice my breathing, which is effortless. I do not cough, or gasp, or choke. I am on no medications (over-the-counter or otherwise), and have not seen a doctor for at least nine years.

The Hair—Then and Now

Then. The man in the photos had dull, damp, thin, coarse hair that looked like it was about to fall out. I remember that I was losing hair, with ever growing bald spots.

Now. My hair is lighter in color, with a fair mixture of gray. But it is very thick, and gleams. It is soft and full-bodied. It never falls out. In fact, the bald spots seem to be shrinking a bit.

The Eyes—Then and Now

Then. The man in the pictures often had a look of pain in his eyes, even at the happy times when those pictures were taken. I remember that I was almost always in pain, with all kinds of discomforts, aches, and soreness—all over my body.

Now. My eyes are calm and serene. Many people tell me I have “kind eyes.” I usually feel good, with no pain or discomfort of any kind. When there is an occasional bump or ache, it goes away very quickly.

Posture—Then and Now

Then. The man in the photos is always slumped, whether sitting or standing. I remember that it seemed hard to hold my head up, to sit or stand straight, as I was so tired all the time. It was so hard just to get out of bed in the morning.

Now. I sit and stand straight naturally, without even thinking about it. I am full of energy most of the day and much of the night. I am eager for the day, which is always full of good things. I leap out of bed without effort.

What Did I Do Differently?

I switched completely to real food, in particular, grassfed meat, and stopped eating processed and factory foods. I followed the dietary guidelines of the Weston A. Price Foundation, modifying them a bit to eat only meats that are grassfed and grass-finished. It took years, but all my many illnesses healed, and I have had no need for drugs or doctors.

This is what real food can do.

This post is part of Monday Mania, Fat Tuesday, and Real Food Wednesday blog carnivals.

Real Food, Wise and Robust Old Age

By Stanley A. Fishman, author of Tender Grassfed Meat
Inverness Castle  Scotland
Creative Commons License photo credit: conner395.  Inverness Castle in the Scottish Highlands, home of a healthy people.

Old people in modern times are considered weak, foolish, and helpless, unable to survive without care. Most people expect to be weak and helpless when they get old, and to end their lives in a “rest home.” We often read in the news media that young workers will have the burden of taking care of an aging population.

Yet this is a new and horrible way of aging. Through most of history, old age was associated with wisdom, strength, and leadership. Most older people who ate a traditional diet not only took care of themselves, but led their communities, taught the young, and were the repository of knowledge and leadership for their peoples.

What is the difference? Why did old age change from a time of wisdom and leadership to a time of failing minds, deteriorating bodies, and chronic illness?

What we do know is that people eating the healthy traditional diets of their ancestors, with little or no medical care, remained wise and strong into their nineties.

We also know that modern people eating the Standard American Diet (SAD) become helpless in their sixties and seventies and even younger, unable to care for themselves, needing all kinds of expensive medical care and procedures just to keep breathing.

In other words, real food is the key to a wise and healthy old age.

Traditional Old Age

Throughout most of history, old age was associated with strength and wisdom.

Age was considered a prerequisite for leadership, and younger leaders always had older advisors. Every village, from England to Africa to the Americas to Russia to India to China, and almost everywhere else, depended on a council of elders, who would make decisions for the whole village, based on their experience and knowledge. It was accepted that these old people were the only ones who had the knowledge and experience to make important decisions. The knowledge of childbirth, cooking, what was safe to eat, and healing was usually taught and administered by the older women, who were universally respected.

On a national level, many traditional societies had councils of elders who would make decisions for the whole nation or tribe.

It should be understood that old people eating traditional diets were not only much wiser, but much healthier physically. History has thousands of examples of people who were “old” but showed great physical prowess. A few examples:

Gebhard Von Blucher

He was a nobleman, growing up on the finest food his culture could provide, eating huge amounts of wild game and grassfed meat.

He commanded the Prussian Army at the battles of Ligny and Waterloo, in 1815. Blucher was 73 at the time. During the battle of Ligny, Blucher led a cavalry charge against the French. His horse was shot, throwing Blucher to the ground. The horse then fell on Blucher, pinning him to the ground. The opposing cavalry forces charged several times over the area, back and forth, which resulted in Blucher being repeatedly trampled by horses, sustaining many wounds from their hoofs. After the battle, the horse was pulled off Blucher. Blucher poured brandy on his many wounds and drank some, and recovered in a few hours. He reorganized his defeated army and led them to Waterloo, a couple days later, where the sudden appearance of his army on the French flank helped the Allies win the battle.

Malcolm Macpherson

He was a Highlander, growing up on a traditional diet that had not changed for thousands of years. At age 57, he took part in the rebellion of Bonnie Prince Charlie, and fought in the battle of Culloden in 1745, wielding a heavy broadsword. Macpherson blamed the French for the Highland defeat. When Britain went to war against France some years later, Macpherson joined a Highland regiment at age 70. He fought the French in North America, using his heavy broadsword so effectively in hand-to-hand combat that he was taken to England to meet the king.

It should be understood that the above examples of robust old people were not unusual, and old people were expected to carry their weight and take part fully in all the activities of life, no matter how difficult.

Dr. Weston A. Price studied healthy peoples eating the diets of their ancestors. The elders of these people kept their teeth and their eyesight, leading active productive lives without illness or doctors. They did not live in fear of chronic diseases like cancer and heart disease—these illnesses did not exist in their societies.

In fact, studies of the healthy peoples eating traditional diets have repeatedly found that most people remain healthy and productive into their nineties or even longer. They will usually slow down at some point, where they become consistently less active for a period of several months, then die in their sleep.

These healthy peoples ate plenty of fat from grassfed animals and wild game, fatty meats, seafood, organ meats, butter, all kinds of animal fat, organic fruits and vegetables, and did not touch modern processed foods.

Modern Old Age

Old age has become a time of sickness and horror for many people eating a modern diet. Most old people are on a number of prescription drugs, and eat a diet of refined foods that does not support the functions of their bodies. Most of them are impaired in their ability to do most things and many are completely unable to care for themselves. There is no wisdom in many of these people—many of them cannot remember what they said one minute ago.

Many cannot walk unaided, and have bones so brittle they break easily. Many have had one or more of their hips and or knees removed and replaced with an artificial construct. Many are emaciated, suffering from severe malnutrition, which makes all their symptoms worse.

Many live each day in a mental fog, and do nothing useful with their time. Many have actually shrunk in size, as their bones deteriorate and collapse. Many have lost all their teeth, and rely on dentures. Many start to die as their organs stop working, suffering from problems with their hearts, livers, kidneys, digestive systems, and just about everything else.

Every function of our bodies requires proper nutrition in order to work effectively. When our bodies are starved of the vital nutrients we need, our bodies deteriorate. The longer we are starved, the faster and more serious the deterioration.

We are told that this deterioration is the inevitable result of old age. However, it appears to be a result of decades of malnutrition on the nutrient-poor modern diet of dead, refined foods.

History and the great research of Dr. Price have shown us that a diet of real, traditional food can save us from this horror. The Dietary Guidelines of the Weston A. Price Foundation are a great place to start.

Related Posts

Who Was Weston A. Price?

Eat Fat, Live Long—the Real Food of Okinawa

Call It Medical, Not Mediterreanean

This post is part of Real Food Wednesday, Fight Back Friday and Monday Mania blog carnivals.

Eat Fat, Live Long—the Real Food of Okinawa

By Stanley A. Fishman, author of Tender Grassfed Meat

Fusaki beach フサキビーチ_04
Creative Commons License photo credit: ajari

You may have heard about the longevity and health of the Okinawan people. According to records kept by the Japanese since 1879, the people of Okinawa just may be the longest-lived people in the world, often staying healthy and active into their nineties, or even longer.

Many have claimed that this longevity and health is due to a low-fat, meat-free, high-vegetable diet. Being skeptical of such claims, I researched traditional Okinawan cooking and traditions.

My skepticism was justified, as it usually is. The long-lived, healthy people of Okinawa eat a diet that is heavily based on meat. Mostly pork. Mostly fat pork. The main cooking fat is pork lard. Many foods are fried in pork lard. The Okinawans traditionally do not rely on doctors when they get ill, but on food-based remedies consisting of—pork organs. In fact, pork is so vital to Okinawan culture that Okinawans often refer to their land as the “Island of Pork.”

The real lesson of Okinawan longevity is “Eat fat, live long.”

The Real Food of Okinawa

Okinawan cuisine is centered around meat. The most important meat is pork. The Okinawans have a saying, that they use every part of the pig except for the toenails and the squeal. Many of the pork parts eaten are composed almost entirely of fat, such as pork skin, pig ears, and pork belly. All the internal organs of the pig are regularly eaten, such as the liver, kidneys, stomach, and intestines, which are also full of fat. Pork lard is the fat of choice for cooking, and many foods are deep fried in pork lard. Every other part of the pig is also eaten, including more familiar parts like spareribs, pork shoulder, and pork loin. The skin is usually left on and eaten whenever possible.

Goat is also favored by Okinawans, though pork is far more common. What is interesting is that much of this goat meat is eaten raw, and there are restaurants that specialize in the preparation of raw goat meat.

Traditionally, the Okinawans ate very little grain, which used to be sold to pay taxes. Sweet potatoes are a common and favorite food, as are cabbages, carrots, and other vegetables. Vegetables are always cooked, often fried in pork lard.

The Okinawans do eat tofu, but the tofu they eat is different. It is made differently from the rest of the tofu in the world, and is often naturally fermented for several months. Unfermented tofu is often deep fried in pork lard. One of the most common Okinawan dishes is a stir fry made out of pork, vegetables, and tofu, fried in pork lard. It is possible that the protective factors in the pork lard prevent the harm that often occurs from eating soy.

Miso, another fermented soy product, is also used as a seasoning.

Okinawans do not eat that much seafood, which is surprising given that Okinawa is a relatively small island. The explanation is that Okinawa has a tropical climate, and fish spoil very quickly. The island has very rugged terrain, which made it difficult to transport fish before they spoiled. Fish are fermented and made into sausages, which form a small, but important part of the diet.

Most Okinawans do not eat western-style processed and refined foods, though a small amount of brown sugar is used in cooking.

Okinawan Healing with Food

Traditionally, Okinawans had no medical doctors, but relied on food to heal themselves. This system was based on the organs of animals, usually pigs, but often goats. The traditional belief was that disease was caused by an imbalance in an organ, and the imbalance could be corrected by eating the corresponding part of an animal. Someone with breathing difficulty would eat the lungs of a pig. Somebody with a hearing problem would eat the ears. Someone with a digestive problem would eat the stomach of a pig, and/or the kidneys, and so on.

This system is not unique to Okinawa. It was followed by many traditional peoples, including the Native Americans, and by many Western M.D.s before prescription drugs became the remedy of choice.

This system worked so well that many Okinawans still follow this tradition, and do not seek medical help. This may actually contribute to their longevity, because the side effects of the drugs and surgeries used by modern medicine cause the death of many people.

The Real Okinawan Food Is Consistent with the Research of Dr. Weston A. Price

Dr. Weston A. Price spent 10 years studying the diets of the last healthy peoples on Earth. These peoples were free of the chronic diseases that plague the modern world. Dr. Price did not just read studies, he actually traveled right to the people he studied and observed them personally. Dr. Price found a number of similarities in the diets of these people:

  • They ate a large amount of animal fat.
  • They ate a substantial amount of meat and/or seafood.
  • They ate a large amount of organ meats regularly.
  • They ate some of their meat and/or seafood raw.
  • They ate many kinds of natural foods, unrefined and unprocessed.
  • They ate a number of naturally fermented foods.
  • They ate at least a small amount of seafood, fermented if they could not get it fresh.

All of these factors are present in the real Okinawan food.

  • The Okinawans eat a great deal of pork fat.
  • The Okinawans eat a substantial amount of pork and goat.
  • The Okinawans eat organ meats regularly.
  • The Okinawans eat raw goat meat.
  • The Okinawans eat most of their food unrefined and unprocessed.
  • The Okinawans eat a number of naturally fermented foods.
  • The Okinawans regularly eat a small amount of fermented seafood.

In summary, the diet of the Okinawans is very similar to the diet of the healthy peoples studied by Dr. Price. The longevity of the Okinawan people is further evidence of the benefits of the diet developed by Dr. Price.

Related Posts

Call It Medical, Not Mediterreanean

Who Was Weston A. Price?

This post is part of Real Food Wednesday , Fight Back Friday and Monday Mania blog carnivals.