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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

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DISCLOSURE AND DISCLAIMER

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

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Grassfed Fat, the Real Brain Food

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

Pastured butter—the best brain food.

Pastured butter—the best brain food.

We are seeing an epidemic of mental illness and poor mental functioning that may be without parallel in human history. The frequency of many mental illnesses is expanding an alarming rate. A huge and constantly increasing percentage of children are being diagnosed with learning disabilities. The psychiatric profession claims that the increase is due to “better diagnosis,” and that the problems were always there, but I disagree.

When I was a child, learning disabilities were pretty much unknown. So what is the cause of the vast increase in mental illness and learning disabilities?

In my opinion, it is malnutrition. To be more specific, it is the lack of enough good fat in most diets. Because the very saturated fats that our brains need to develop and function properly have been demonized and removed from the diets of so many people, especially children.

 

Our Brains Need Saturated Fat

We are constantly told that saturated fat, especially saturated animal fat, is deadly, and will clog our arteries and cause heart attacks and strokes. This theory has never been proven, but is generally accepted as fact, due to persistent marketing by the industries who make a fortune from this false belief.

Most people, throughout most of history, have cherished saturated animal fat as their most valued and sacred food. Heart attacks and strokes were very rare throughout most of human history, despite the widespread eating of saturated animal fat in large amounts.

The truth can be seen in the composition of mother’s milk. Nobody really denies anymore that mother’s milk is the very best and healthiest food for babies. Yet more than half the calories in mother’s milk is from saturated animal fat. Nature herself has thus proclaimed the need for saturated animal fat.

Our brains our made largely from fat, and need fat and cholesterol to maintain themselves and function properly. Our ancestors knew this, and many traditional remedies for grief and depression involved the eating of rich, fatty foods. People who had lost loved ones were constantly urged to eat fatty foods. It helped calm the mind.

Dr. Weston A. Price designed a special lunch program for some poor children in Ohio. He intended the diet to improve the health of their teeth. It was a diet very high in saturated animal fat, containing plenty of marrow, grassfed meat fat, butter, and whole milk. Not only did the teeth of the children improve substantially, but their performance in school went from horrible to superb, as reported by their teachers.

 

Grassfed Fats Are Better

Unfortunately, not all saturated fat is the same. Prior to the twentieth century, most saturated animal fat came from animals fed their natural diet. For grass eating animals such as cattle, sheep, and bison, this meant grass. The twentieth century saw the introduction of feedlots and grain feeding for these animals. The change in diet made their fat different. While the fat of a grassfed animal has a perfect balance of omega-3 fatty acids to omega-6 fatty acids, grain feeding causes a huge imbalance in the ratio, creating a great excess of omega-6 fatty acids. Excess omega-6 fatty acids have been associated with a number of illnesses. The chemicals used in the raising and feeding of factory cattle also changed the content of the fat, to something that had never been eaten by humans before. The change in the composition of the fatty acid ratio is shown in this chart and the accompanying article, Health Benefits of Grass-fed Products.

While the full effect of the change in the composition of animal fats from grain feeding is not fully known, I am much happier eating the same traditional fats that humanity has always eaten.

The best way we can get the good saturated animal fats our brains need, in the proper form, is to eat plenty of fat from healthy grassfed animals. I eat the fat on the meat, use the grassfed tallow in cooking, and eat plenty of grassfed butter, milk, cheese, and cream.

Since I have done so, my mental functioning, which was always good, has improved greatly, allowing me to learn new things much faster and to think quickly and effectively. In fact, with my traditional diet, I learn more as time passes.

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

Animal Fat for the Winter

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

Peking Duck with Polish Flavors - recipe by Stanley Fishman

This delicious roast duck is perfect for winter.

Our ancestors usually ate their food in season. This did not just apply to fruits and vegetables, but also to meats which were available all year round. In Europe and America, this used to mean that a great deal of animal fat was eaten during the winter. In fact, the people who lived in cold climates, all over the world, prized animal fat and ate a great deal of it when the weather was cold. This enabled people to survive and thrive in some very cold climates, even within the arctic circle.

This was not just done for cultural reasons, but because of an important fact I just learned for myself—animal fat makes winter better—much better.

 

The Problem with Winter

Cold weather had always been difficult for humans. In fact, many people counted winters rather than years when describing someone’s age. To these people, surviving the winter was a real accomplishment. It has been more common for people to get sick and die during a cold winter. There are several reasons for this. There is little sunlight, which means much less Vitamin D. Vitamin D is crucial for the proper functioning of the immune system. The cold is a strain on the body, which is made worse by rain and snow, much worse by freezing weather and blizzards. Most people just try to stay warm and dry.

But our ancestors did not consider shelter to be enough. They had another remedy for winter that was very important to them—animal fat.

 

Traditional Winter Foods

Many European peoples would eat fattier foods during winter. Even the game they hunted put on fat for the winter, so older, fatter animals were prized at that time. Rich pork dishes from fat pigs, using lard and the skin, were winter favorites. Fatty lamb roasts and stews were a winter favorite. In fact, every kind of meat stew was made in winter, always with plenty of animal fat. Geese and ducks were usually eaten during the winter, because of the fat they carried. Winter was the most likely time for people to have meat, and many animals were slaughtered and salted, often in the form of hams or fat sausages, in preparation for winter.

All of this animal fat was pastured, as factory foods did not exist at this time.

In old Russia, fat foods for winter were so prized that poems were written about them, praising the virtues of the various kinds of fat, including lamb fat, beef fat, butter, and the favorite, real pork lard.

Eating animal fat during winter was considered vital for health. Unfortunately, many people were too poor to afford enough fat and fatty meats, and were unable to get the benefits. But for those who could afford it, fatty meats and animal fat played a crucial role in winter survival.

 

The Benefits of Winter Fat

The benefits of good animal fat have been documented by the Weston A. Price Foundation, as shown in this excellent article The Skinny on Fats.

Pastured animal fats are particularly valuable in winter because they are rich in Vitamin D, especially the fatty organ meats, and butter. Pastured animal fats are wonderful fuel for the body, providing perhaps the best source of energy, with none of the negative effects of sugar or too many carbs. This helps the body to function better.

Recently we were hit with a spell of unusually cold weather, and I decided to up our intake of real animal fats. We ate fatty roasts and stews, used more real lard, butter, beef tallow, and other such fats, and enjoyed fatty ducks and organ meats. The results of this experiments is that my energy increased, and I felt strong and eager for the work of the day. The tiredness I might feel from the cold and gloom disappeared with a nice bowl of fatty stew, or hot broth made from real bones and meat scraps.

This is just my experience, but it helped me to understand why my European ancestors valued fat in the winter so much.

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

The Lonely Truth, Real Food, Second-Hand Smoke, and Hope

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

The Flame
Creative Commons License photo credit: Aaron Escobar

Sometimes, knowing the truth can make you feel lonely and isolated.

Almost everyone who has switched to real food and grassfed meat knows what I mean. Nearly everyone you know eats factory food, and considers it normal. Most people accept what the media, the medical profession, the food industry, and conventional belief tell them about food. And when you reject factory food, you are often alone. People, especially family members, can get very angry at you, especially at social occasions when you will not eat what they eat. Or when you will not let your children eat the candy and other factory foods they want to give them. At the same time, they will be horrified that you actually eat saturated animal fat, plenty of real red meat, and butter. I have lost count of the times that friends and family members have claimed that my real food diet will cause all kinds of fatal diseases. Some of your friends and family may even consider you crazy.

In fact, the very fact of trying to eat only clean, wholesome food has been described as a mental disorder. See Eating Healthy Is a Mental Disorder? Nonsense.

It takes real courage to step out of the herd, to think for yourself, to learn and adopt a better way of eating. And it has consequences, both social and personal.

But take heart. Eventually, the truth that most people now reject will become accepted. The time will come when the truth about real food and grassfed meat will overcome the lies and biased studies that keep people eating factory food. But only if enough people stand strong and keep to their principles.

This is not a fantasy. I have had an experience where my “crazy” belief eventually became the conventional belief.

 

The Truth about Second-Hand Smoke

Second-hand smoke is tobacco smoke that you do not inhale from a cigarette or cigar, but inhale from the air. As a matter of common sense, tobacco smoke is tobacco smoke, and breathing it into your lungs will do harm, whether you get it from the air, or from a cigarette.

But many years ago, the tobacco companies funded studies that claimed that second-hand smoke was completely harmless. And these studies were accepted as absolute fact, by almost everybody.

When I was eleven years old, almost everybody believed that second-hand smoke was harmless because of the studies. But second-hand smoke made me choke and wheeze, I was more sensitive to it than most people. When I was exposed to it, and breathed it in, I hacked and coughed and could not control it. My parents were concerned the first time this happened, and took me to a doctor. The doctor told them that second-hand smoke could not possibly harm me, and that I was “faking it.” If only that was true. My parents believed anything any doctor told them. They got very angry at me, and threatened severe punishments if I did not “stop it.”

Later that week, my father’s second-cousin, who had a PhD in something, visited our home. He started smoking, filling the air with second-hand smoke. I tried hard not to choke and cough, but my efforts failed. The PhD pronounced that my cough did not sound “real.” I said the smoke was choking me. He stated that studies proved conclusively that second-hand smoke had no effect on anyone, and that I must be faking it. He told my parents that I should see a psychiatrist. As far as my parents were concerned, that was the final word. After all, he was a PhD. They refused to listen to me, and I was severely punished.

Seeing the psychiatrist made things even worse. He insisted that the studies proved that second-hand smoke could not affect anyone, and that I was faking it for other reasons. Since I knew I was not faking anything, and that the smoke made me choke, I would not “confess,” which angered him. He finally told my parents that I would not cooperate and was defying him. Fortunately, psychotropic drugs were not routinely given to children at that time. However, my parents inflicted more punishments on me, but no amount of punishment could stop me from choking and coughing when I breathed second-hand smoke. My parents lost all respect for me, and treated me with contempt. We became adversaries, and I was very unhappy. I thought something was wrong with me, that I was a bad person. It terrified me to think that I might be faking it without even knowing it. At the age of eleven, I began to believe that I was crazy, to some degree. My schoolwork and social life suffered greatly, because I was not the same child.

When I became a young adult and made my own decisions, it suddenly hit me that I was the only one who could possibly know how tobacco smoke affected me. No matter what those studies found, they did not study me. I decided that what I experienced had to be real–for me.

I avoided tobacco smoke whenever I could, and breathed as shallowly as possible when I could not. On social occasions, I politely asked people not to smoke, telling them I was sensitive to it. Many people would agree to what I asked, and many would not. I lost a lot of potential friendships that way, but I stayed true to what I had learned from my own experience.

Over the years, many people who suffered from second-hand smoke came to realize that the studies were wrong. They organized and made their voices heard. They got the attention of some scientists, who began to reinvestigate the issue. These people held their ground and insisted that what they had was not a mental illness, but actual harm from second-hand smoke.

Many years later, the fact that second-hand smoke is almost as harmful as smoking was proved without doubt. All the biased studies paid for by the tobacco companies were wrong. Laws that restricted smoking were passed to protect people from this harmful second-hand smoke. I had been right, all along, even when I was an eleven-year-old boy.

The truth about second-hand smoke finally broke through the deception and biased studies, and became accepted.

The same will happen to the truth about real food. The sooner the better.

The Truth about Real Food Will Come Out

If you try to eat only real food, and to protect your family and children from factory food, you may feel alone. But you are not alone. There are more of us every day, and the movement is growing. Keep going with what you know is true, and do not be discouraged by the lack of knowledge of those around you. They have received a huge amount of propaganda designed to keep them eating factory food, and they get more of this propaganda every day.

And something wonderful is happening. The biotech industry financed a number of studies claiming that GMOs were harmless and the same as other food. This is the reason behind the fact that GMOs are not labeled. Yet an initiative that will require the labeling of foods containing GMOs is on the California ballot this November, and is still winning in the polls despite the massive marketing campaign against it that has been financed by Monsanto and other giants in the biotech and food industries. You can find out more about how to support Proposition 37 at: Yes on Prop 37.

I encourage you to politely and calmly continue to do your reasonable best to eat real food, and reject factory food, when possible. Eating real food is much better, and the fact that most people do not know this does not change the truth about food.

The more people who know about real food and spread the word, the sooner our truth will spread. And the day will come when everyone knows the truth about food. And that will be a great day for everyone except a few greedy corporations.

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

Nine Ways to Enjoy Butter without Grains

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

Adding grass fed butter to organic Earl Grey tea makes it more delicious and nutritious.

Adding grass fed butter to organic Earl Grey tea makes it more delicious and nutritious.

Most people seem to think that butter can only be eaten with bread or some other grain. Many people who cannot tolerate grains do without butter. This is a shame, because real pastured butter from grassfed cattle is one of the very healthiest foods we can eat, loaded with many nutrients that are hard to find elsewhere. Our ancestors realized the worth of this sacred food, and developed many ways to eat it.

Here are nine of my favorite ways to use butter without grains:

With Grassfed Beefsteak

This is one of the truly simple and magnificent combinations of flavor. It is best to have the butter at room temperature. Just before serving the steaks, place several thin slices of butter on the plate, and quickly cover them with the hot steak. The butter will melt, and mingle with the meat juices to make one of the easiest and most delicious sauces you will ever enjoy. Dipping each piece of meat in the butter just before eating is so delicious.

Alternatively, you can place the butter on top of the steak, but that will not melt as efficiently. Or, you can place the steak on the sliced butter and put some more thinly sliced butter on top of the steak. Delicious and nutritious.

 

With Roasting Meat

I have read literally thousands of old recipes for roasting grassfed meats. A huge number of them advise placing butter on the meat before roasting. It is utterly traditional. This technique is especially good for these fat phobic times, when butchers usually trim all of the fat off roasts. It is so simple to use. Just cover the top of the roast with butter. The butter will add wonderful flavor and nutrition to the roast.

 

With Hot Vegetables

One of the oldest and most delicious ways to use butter is to put it over steaming hot vegetables. This will greatly increase the taste and nutrition of any hot green vegetable, even making steamed vegetables palatable. Just put some thinly sliced butter over the vegetables just before eating them.

 

With Roast Sweet Potatoes

Sweet potatoes have enjoyed new popularity recently, and are full of nutrients. I like to roast sweet potatoes in their skins until they are very soft, slit them open, and stuff slices of butter into the sweet potato. I will mash the butter into the potato with a fork. When it melts, it is utterly delicious. And you get the vital nutrients of butter as well.

 

With Hot Coffee

Many people put cream in their coffee, but butter is even better. It works best with room temperature butter and hot coffee. Stir the butter into the coffee with a spoon, and drink while hot. Start with a small amount, and increase to your taste. It adds a wonderful buttery richness to the coffee. This will also work with coffee substitutes. Different but delicious.

 

With Hot Soup

Many traditional recipes call for adding butter to soups just before serving. This is especially good with soups that are based on cream or milk, like a traditional Boston clam chowder, but can be used with most western soups. The trick is to make sure the soup is hot, and to stir the butter in with a spoon. The butter adds a wonderful richness and its own unique nutrition.

 

With Hot Tea

Adding butter to hot tea sounds strange, but is an old tradition in Tibet. Tibetan butter tea is sipped at all hours of the day, being used to help withstand the cold, nourish the body, and prevent dehydration at Tibet’s high altitude. The Tibetans use yak milk and yak butter, which are richer and more pungent than cow’s milk and cow’s butter. Tibetan tea is complicated to make, but it is easy enough to slip some butter into the very hot tea of your choice. Forceful stirring with a spoon is advised, to mix the butter into the hot liquid, but the tea suddenly becomes a nutritional powerhouse, with a smooth rich flavor. You will have to experiment with the amounts you like, as this is different.

 

With Sauces

This is one of the most European ways of enjoying butter. Many of the classic sauces are difficult and time consuming to make, but there is an easy alternative. If you are making any dish with a sauce, add some butter to the simmering sauce. The butter will add richness and great flavor to the sauce, along with some unique nutrients.

 

With Eggs

Fried eggs are out of this world if you drizzle some hot melted butter over them just before serving. You can also add thinly sliced butter to hot scrambled eggs, or an omelet. The freshly melted butter will add a new dimension of taste and even more nutrients!

It is often possible to buy excellent pastured butter from a local farmer. If you cannot find local pastured butter, Kerrygold has made pastured butter widely available. I only buy the unsalted version, as it has a higher butterfat content, which is more traditional.

As you can see, there are so many ways to add butter to your diet. Traditional peoples who ate butter used it in many other ways as well. I never tire of the wonderful taste of pastured butter, and my body never tires of the wonderful nutrition that butter brings.

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


Debunking the “Healthiest Meal Ever”

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

English Style Prime Rib, page 86, Tender Grassfed Meat

English Style Prime Rib, recipe on page 86, Tender Grassfed Meat

A group of British scientists, who specialize in food research, have designed a menu that they call “the healthiest meal ever.” Their list of dishes and ingredients does not even address the idea of where the food comes from, treating organic and chemical-free as being the same as factory and chemical-processed. While this is a common practice for food scientists, it totally destroys the validity of their argument. Just as bad, the “healthiest meal ever” boasts of avoiding saturated fats, being low-fat, and avoiding the ultimate demon, cholesterol. Never mind that the entire “low-fat is good—cholesterol is death” scam has long been exposed as invalid. This meal also leaves out the healthiest food ever—grassfed meat. Healthiest meal ever? Allow me to disagree, from a real food perspective.

Bear in mind that I have been unable to find the actual recipes, so this debunking is based on the information that has been reported.

The courses in the “healthiest meal ever” will be looked at individually. These are the courses:

Fresh and Smoked Salmon Terrine

Wild salmon is actually a very healthy food. But farmed salmon, the most common kind, is very different in flavor and composition. Farmed salmon is not allowed to roam the ocean as nature intended, and is usually fed food pellets, which is not their natural diet. In fact, many food pellets contain GMO soy, which is something salmon have never eaten before the twentieth century. Farmed salmon are so different from wild salmon that their flesh is colored white, not orange. A dye is added before the fish hit the market to fake the natural orange color of real wild salmon. The scientists fail to specify whether the salmon are wild or farmed, treating them as the same, which is a mistake. Since almost all Atlantic salmon are farmed, this dish would almost certainly be made of farmed salmon. And the other ingredients in the terrine are not even mentioned. Healthy? Not in my book.

Mixed Leaf Salad with Extra Virgin Olive Oil

This also sounds good at first glance. But no specification is made as to whether the vegetables should be grown without chemicals. If they are grown with chemicals, they contain pesticides, which are not healthy. No specification is made as to whether the vegetables are grown with artificial fertilizer or in rich natural soil. This makes all the difference when it comes to nutrient content, as vegetables grown with artificial fertilizer have far less. Even the types of leaf vegetables are not specified. This is an important omission because some raw leafy greens, such as spinach, contain large amounts of oxalic acid, a substance that prevents the body from absorbing vital minerals, such as calcium. To imply that any leaf salad, no matter what the vegetable is, is healthy is simply not true. This might not be so healthy, after all.

High-Fibre Multigrain Bread Roll

This does not sound even remotely healthy. Adding additional grain fiber to bread is a modern practice, not done by our ancestors. We can get all the fiber we need from fruits and vegetables, just like our ancestors did, for uncounted thousands of years. Many people cannot digest modern grains, and many are gluten-intolerant. Since high-fiber is specified, the grains are almost certainly whole grains, which contain large amounts of phytic acid. Phytic acid blocks the absorption of nutrients such as vitamins and minerals. Phytic acid can be neutralized through traditional soaking and sprouting techniques, but those methods are not even mentioned. The grains contained in the “multigrain bread roll” are not specified. Chances are overwhelming that it contains unfermented GMO soy, a substance full of toxins and mock female hormones, both as a “grain” and in the form of soy lecithin. It quite likely contains other GMOs, especially if it contains corn. Once again, the ingredients almost certainly come from grains grown with chemicals and pesticides. Chemicals and pesticides are not healthy. Processed grains like this are high in refined carbohydrates, which have an effect on the body similar to processed sugar. Healthy? Not in my opinion.

Chicken Casserole with Lentils and Mixed Vegetables

When I first read the title of this item, I let out a loud and heartfelt “Yuck!” My wife came over to investigate, and her face twisted in revulsion as she read the title. This dish sounds so horrible, both in title and content, that it could be an entrée in an American school cafeteria. Once again, no attention is paid to where the ingredients come from, treating organic the same as conventional. This dish is touted as “low-fat” and “low-sodium.” This can only mean that the chicken consists of the most boring meat on earth, skinless, boneless, tasteless, flavorless, chicken breast, most likely from a factory farm where the chickens never see the sun, are fed GMO corn and GMO soy, and are confined in crates. Of course, no specifications as to where the chickens should come from are made. The difference between true free-range chickens and factory chickens is huge. The lentils are almost certainly conventionally grown with chemicals. The “mixed vegetables” are not specified, are almost certainly grown with chemicals and pesticides, and could even come out of a can. It is quite likely that some of them are GMO. This is one dish that probably tastes just as bad as it sounds, like it came from an American school cafeteria. Not healthy to me.

Live Yogurt-Based Blancmange Topped with Walnuts and Sugar-Free Caramel-Flavored Sauce

While the yogurt sounds good, A blancmange always contains plenty of processed sugar. Walnuts can be healthy, but no distinction is made between walnuts grown with chemicals and walnuts grown without chemicals. The sugar-free caramel-flavored sauce almost certainly contains a number of artificial ingredients, especially artificial sweeteners, and does not even qualify as food, let alone as something healthy. I would not even taste this.

Now, it has been said that the British cannot cook, and this menu would seem to support that rumor, started by the French, I believe. However, I have had enough traditional English food to know that English food can be delicious. In fact, a traditional English dish was featured in the meal I am about to describe, and it was wonderful, both in taste and nutrition.

My Idea of a Much Healthier and Infinitely Tastier Meal

Since I feel I have an obligation not just to complain, but to come up with a better alternative, I will do so. Every ingredient in this meal was free of chemicals, raised on grass or on good soil.

The meal my lovely wife prepared for Father’s Day will do, as it was absolutely delicious and loaded with valuable nutrients. The menu contained:

Homemade Salmon Broth

This was made from wild salmon heads, stomachs, and collars, simmered for twelve hours. Loaded with the nutritional bounty of the sea, and delicious and invigorating.

Grassfed English Style Prime Rib (from Tender Grassfed Meat)

The king of roasts, a magnificent cut from U.S. Wellness Meats, full of grassfed goodness and nutrition, restoring, rejuvenating, delicious and satisfying beyond dreams.

Pan-Roasted Organic Yukon Gold Potatoes

These magnificent potatoes were cooked in the same pan as the prime rib, roasting in the delicious beef fat as the roast cooked, crisp on the outside, hot and tender on the inside, rich with the nutrients that come from good soil and grassfed fat.

Organic Carrots Cooked with Butter and Garlic

These deep orange carrots were naturally sweet, and savory, redolent with the wonderful combination of pastured butter and garlic, which are very healthy foods in their own right.

Crimini Mushrooms Sautéed in Butter

Butter and mushrooms are magic together, and the wonderful flavor of the deeply colored mushrooms combined perfectly with the pastured butter to make a simple, yet delicious masterpiece.

Roasted Organic Onions

These onions, rich with special nutrients, were roasted right along with the prime rib, and came out with a wonderful, caramelized, sweet and rich flavor.

Homemade Fermented Cilantro Salsa

This homemade condiment, made with cilantro, green onions, tomatoes and garlic fresh from the Farmers’ Market, provided the special nutrients of fermented raw vegetables, while perfectly complimenting the rich, deep taste of the prime rib.

Apricots in Season

These apricots, fresh from the Farmers’ Market, in season, smelled wonderful, tasted better than they smelled, contributed valuable nutrients, and were the perfect dessert for this magnificent meal.

Now, would you rather have my meal, or the one created by the English scientists?

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

Before Weight Loss Surgery — Try Grassfed Fat

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

Pastured butter—one of the most delicious ways to get your cholesterol.

Pastured butter—this is what people used to eat to lose weight.

The FDA recently claimed that some advertisers of “Lap Band” weight loss surgeries were not properly disclosing the many dangers of the procedure.

It is a total mystery to me why anyone would accept the risks of surgery if they had any alternative. Why anybody would accept mutilation, internal scarring, and the insertion of a foreign device into their bodies. To have this done for the purpose of losing weight is incomprehensible to me.

But it is supposed to be so hard to lose weight, and to keep the weight off. And weight loss surgeries like gastric bypasses and the “Lap Band” are supposed to make it easy.

But there is a much safer and ultimately easier way that will work for most people. A way that was in common use before World War II, from a time when obesity was very rare. A way that is simple and effective. This is the “secret” that was commonly used in the early twentieth century, with great success—eat a low-carb, high-fat diet.

Weight Loss Before

Before animal fat was demonized by the completely discredited “lipid hypothesis,” there was no massive diet industry. There were no surgeries for weight loss. There was very little obesity. If somebody wanted to lose weight, the common medical response was to prescribe a low-carb, high-fat diet. This was so effective in achieving weight loss that obesity was not a problem. And people did not suffer from malnourishment with such a diet, as grassfed animal fat is one of the most nutrient-dense substances on Earth.

The food at that time was also different. There was much less processed food. Meat was always grassfed and grass-finished. While there was far too much sugar in the diets of many people, going on a low-carb, high-fat diet would remove the sugar-heavy foods and the carbohydrate-rich foods. People who went on the low-carb, high-fat diet would usually eat large amounts of pastured animal fats such as butter, lard, beef tallow, and fatty meats, from animals that were grassfed and pastured. The fat of grassfed animals is rich in CLA, a nutrient that actually reduces body fat. It was not hard for most people to stay on such a diet, because the animal fats are so satisfying.

Weighing too much was simply not a problem for most people, and when it was a problem, there was an easy solution that worked for almost everybody.

And there was no market for a huge diet industry.

The Change

Obesity started to become a huge problem after World War II. The fear of cholesterol was created, and eating fat was identified with consuming cholesterol. Animals in the U.S. were finished in feedlots, a practice that resulted in the animal losing almost all the CLA in its meat and fat. Doctors stopped prescribing the low-carb, high-fat diets that had been so effective in the past, because of the fear of animal fat. People ate more and more high-carbohydrate, processed foods, more sugar, and more food additives. At the same time, they greatly reduced their consumption of animal fats and greatly increased their consumption of vegetable oils that could only be made with modern technology.

The result? Americans became fatter, and fatter, and fatter. The diet industry was born.

Weight Loss Now

You would think that something would have been learned about the fact that high-carbohydrate, low-fat diets make people fat, after decades of experience. And you would be right. Unfortunately, one of the things that was learned is that such a diet would make huge numbers of people fat, and that a fortune could be made by keeping them fat and giving them weight loss programs that would provide only temporary relief. Thus, we have a multi-billion-dollar diet industry, a segment of the medical industry that “treats” obesity, and millions of suffering people who are exploited by these industries.

Millions of people starve themselves, and exercise themselves into exhaustion as they follow these programs and get advice from medical professionals, in a desperate attempt to lose weight. Most people who lose weight, after much effort, suffering, and expense, gain it back, and the whole horrible cycle starts again.

This has led to the creation of “weight loss” surgical procedures, which promise an easy way to keep weight off. Two of the most popular are gastric bypasses and “Lap Bands.”

A gastric bypass actually involves stapling the stomach, and rerouting the food digestion so the small intestine is avoided. Normally, all food passes through the small intestine, which is crucial to digestion. This make it impossible for the body to function properly in digesting food, which leads to weight loss.

A “Lap Band” involves the surgical, interior attachment of an inflatable belt around the stomach. The belt constricts the size of the stomach, so it cannot expand to hold more food to digest. This makes it impossible for the stomach to function properly in digesting food, which also leads to weight loss.

Both of these procedures have many risks and a high chance of serious side effects, which often lead to more surgeries to try to correct the problems that arise.

The Solution

My own personal experience has convinced me that the best way to deal with almost any body issue is to strengthen the natural functions of the body, by eating a nourishing traditional diet, full of foods rich in pastured animal fat. Surgeries that interfere with and disable the natural functions of the body are something that I would never agree to.

If weight is the issue, the low-carb, high-fat diet is tried and true. It is important to eat only real food and grassfed meats when you are on such a diet, as those were the foods available when the diet was common and obesity was rare.

I am not giving medical advice, just writing about how things were done and about my own experience. If you have a medical issue, you should consult a medical professional, preferably one who treats each patient as an individual and is open to new ideas.

There are many such diets, with the Atkins diet being the most famous. The book “Eat Fat, Lose Fat” by Sally Fallon Morell, describes an effective high-fat diet, using a Weston A. Price perspective. My friend Jimmy Moore is devoted to providing information on low-carb, high-fat diets, and there is a ton of useful information on his website, Livin’ La Vida Low-Carb Blog. Jimmy will also answer questions about the subject by email.

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

Another Great Benefit from Grassfed Animal Fat

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

Pastured butter—one of the most delicious ways to get your cholesterol.

Pastured butter—one of the most delicious ways to get your cholesterol.

Anyone who reads my books or this blog will soon realize that I am a passionate advocate for the benefits of eating animal fat.

Anyone who has seen me in the kitchen knows that I practice what I preach, NEVER trimming off any fat from the meat, using large amounts of natural lard, pastured butter, grassfed beef tallow, lamb tallow, bison suet, uncured fatty bacon, and duck fat in my cooking.

Anyone who has seen me at the dinner table will know that I put my fork where my advocacy is, eating huge amounts of pastured butter, grassfed animal fat, well-marbled grassfed meat, chicken skin, turkey skin, duck skin, goose skin, pastured pork fat, and the crisp wonderful fat from all kinds of roasts.

When people learn about my fondness for animal fat, they almost always ask this question, in one form or another—“But what about the cholesterol? Doesn’t that fat contain plenty of cholesterol?”

Yes, it does. And that is one of the reason I eat it—for the cholesterol.

The Blessings of Cholesterol

I recently had the pleasure of watching a DVD entitled “The Oiling of America.” This DVD was made during a lecture given by Sally Fallon Morell, the president of the Weston A. Price Foundation. The lecture was based on research done by Dr. Mary Enig, the renowned scientist who discovered the danger in artificial trans fats. I highly recommend this DVD to everyone, and it is my source for this column.

Some of the most important facts I learned from this superb DVD are as follows:

  • Cholesterol is vital for life and the natural functions of the body.
  • If you had no cholesterol, you would be dead. It is that simple.
  • Cholesterol is used by the body to keep water out of our cells, so they can function properly.
  • Cholesterol is used by the body to make Vitamin D, in combination with sunlight.
  • Cholesterol is used by the body to make many vital hormones, including all the sex hormones.
  • Cholesterol is what the body uses to repair damage. Cholesterol actually repairs tears in arteries, rather than clogging them. The body uses cholesterol to repair other wounds and damage as well.
  • Cholesterol is used by the immune system to fight off infections and disease.
  • Cholesterol is crucial for the proper functioning of our brains—much of the brain is made up of cholesterol.
  • Cholesterol is used by the body to make serotonin, the chemical used by the body to prevent depression.
  • Cholesterol is a powerful antioxidant, used by the natural functions of the body to protect itself from free radicals. Free radicals have been implicated in many diseases, such as cancer.

These are just some of the blessings of cholesterol, there are many others.

Some of the other facts I learned from The Oiling of America:

  • Cholesterol does not cause heart disease.
  • Cholesterol does not clog arteries. In fact, when arteries or damaged or clogged, the body sends cholesterol to fix the problem. That is why some cholesterol is found in clogged arteries, along with much larger amounts of other substances that actually clog the arteries. Blaming cholesterol for clogging arteries is like blaming firemen for the damage caused by a fire they fight.
  • Women and all elderly people with higher cholesterol live longer and are healthier than women and elderly with low cholesterol.
  • Eating cholesterol does not increase the cholesterol level, as the body will make the cholesterol it needs and does not get from food. Trouble comes when a weakened body cannot make enough cholesterol, and there is not enough cholesterol in the diet.
  • All the cholesterol made by the body and included in natural foods is good, and is used by the body. The only bad cholesterol is an oxidized form found in some processed and refined foods.

But What about the Studies?

Yes, there are a number of studies that are interpreted to support the common belief that cholesterol is bad for health and causes heart disease. Most of these studies are funded by drug companies, or other organizations that have a direct financial interest in perpetuating the error that cholesterol is bad. Because of this conflict of interest, they do not persuade me.

Sally Fallon Morell and Dr. Mary Enig do a great job of exposing the statistical manipulation, cherry picking, tricks, and other misleading mechanisms used to misinterpret the results of these studies, going through this in great detail. After seeing the calm and convincing debunking of these studies, it is clear that they have been manipulated for a reason. And that reason is profit.

Finally, all of the healthy peoples studied by Dr. Weston A. Price ate foods rich in cholesterol, in amounts much greater than any modern people. None of them had heart disease.

My thanks to Sally Fallon Morell for giving me permission to use the information in The Oiling of America. You can purchase the DVD Oiling of America here.

I will continue to enjoy my delicious diet rich in natural animal fats, knowing it is great for the natural functions of my body.

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

 

My Real Food Plate

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

My Real Food Plate with grass fed prime rib, traditional sauerkraut, sourdough spelt bread with pastured butter and grassfed bison liver pate, raw cheese, smoked wild salmon, and fermented raw vegetable salsa.

My Real Food Plate (clockwise from top): grassfed beef and fat; traditional sauerkraut; sourdough spelt bread with pastured grassfed butter and grassfed bison liver pâté; raw cheese; smoked wild salmon; and fermented vegetable salsa.

“MyPlate” is the new brainwashing concept introduced by the U.S. government, since the horrid “food pyramid” did not convince enough people to eat the way the diet dictocrats dictated. “MyPlate” has bothered me ever since Jimmy Moore exposed its many problems in this great blog post: Harvard’s ‘Healthy Eating Plate’ Only Marginally Better Than USDA’s MyPlate.

“MyPlate” has somehow managed to be even worse than the “food pyramid,” which is quite an accomplishment, being a true route to dietary disaster, severe malnutrition, and rampant disease. However, the dietary guidelines have been effectively debunked by many, including the Weston A. Price Foundation  in Comments on the USDA Dietary Guidelines.

I have also been thinking about the Weston A. Price Foundation Conference, which will begin this Friday, November 11, 2011,  all the wonderful real food they will serve, and wishing I could be there.

So I thought I would present “My Real Food Plate,” made up of what I actually eat, based on the research of Dr. Weston A. Price, the recommendations of the Weston A. Price Foundation, and what makes me feel good and healthy, while tasting wonderful. You can see “My Real Food Plate” in the above photo. After the photo was taken, I brought the plate to the table, and happily ate every bit of it. So you can see that I back my writing with my appetite, unlike the diet dictocrats. (You NEVER see them eating what they attempt to impose on the rest of us.)

These are the foods on “My Real Food Plate” (clockwise starting with the grassfed meat at the top):

  1. Grassfed beef and fat. This leftover roast beef, made from 100 percent grassfed and grass-finished beef (from U.S. Wellness Meats) has a perfect ratio of omega-3 to omega-6 fats, large amounts of CLA, and a wonderful range of vitamins, amino acids, and other valuable nutrients. I eat the little pieces of fat you see around the meat. The nutrition in grassfed fat is great fuel for our bodies. Grassfed meat is one of the oldest foods, going back to the Paleolithic Era and the very beginning, and our bodies welcome it. And it tastes so good!
  2. Traditional sauerkraut. This traditional lacto-fermented sauerkraut is made from nothing but cabbage and salt, and the fermentation process. It is also full of nutrients and enzymes, enhanced by the fermentation process. These enzymes help with digestion, and it is delicious. Sauerkraut is one of the oldest and most traditional foods in the world, going back to ancient China and beyond.
  3. Sourdough spelt bread. This bread contains only three ingredients: spelt, water, and salt. The grain is grown without the use of chemicals. A sourdough starter is used in making this bread, consisting of nothing but spelt and water. This bread is absolutely delicious, and easy to digest. It is covered with pastured grassfed butter, and bison liver pâté, as I always eat grains with plenty of good animal fat. This is one of the most traditional of breads, and is full of valuable minerals.
  4. Pastured grassfed butter. Real butter, full-fat, from grassfed animals, is one of the most nutrient-dense foods you can eat, and utterly delicious. Butter is full of fat-soluble vitamins such as Vitamin A and Vitamin D. Grassfed butter also is the best source of Vitamin K2, and contains many components that are great for our bodies. This kind of butter is one of the most valued and traditional foods in Europe, where people would eat it at every meal if they could get it.
  5. Homemade grassfed bison liver pâté. Liver is one of the most nutritious of foods, if it comes from healthy, grassfed animals. Liver is full of the perfect range of B vitamins, and many other vitamins and nutrients including Vitamin A and Vitamin D in a form that is easily absorbed by the body. Liver also has many amino acids and helpful substances, and high-quality fat and protein. Grassfed bison is one of the healthiest of animals, and its liver is a superfood. The large amount of pastured butter I use in the pâté helps make it delicious as well as even healthier. Liver pâté is yet another traditional food. Even people who hate the taste of liver can enjoy liver pâté.
  6. Raw cheese. This full-fat traditional cheese, made from unpasteurized, raw milk, is one of the most nutrient-dense foods you can eat. It is full of good fats, easily-absorbed quality protein, and many vitamins, nutrients, and enzymes. Since cheese is a fermented food, the nutritional value has been enhanced through the fermentation process. Raw cheese is one of the most traditional foods in Europe, and many other parts of the world.
  7. Organic apple wedges. “An apple a day keeps the doctor away” is ancient wisdom. Since I consider doctors and their poison drugs, radiation, and surgery to be the biggest single threat to my life and health, I do want them to be kept away from me. And I have not needed them for over eight years. In addition to protection from doctors, organic apples have many wonderful nutrients, including vitamins, minerals, and special substances that help reduce inflammation and fight the effect of free radicals on our bodies.
  8. Smoked wild raw salmon. The delicious meat of wild salmon has been traditionally cold smoked to preserve it, which gives it wonderful flavor. The beautiful orange color of the fish is real, unlike farmed salmon, and the raw fish is full of minerals and nutrients abundant in the sea such as iodine and magnesium, and helpful enzymes. Smoked wild fish is one of the most ancient of foods, going back thousands of years.
  9. Homemade fermented vegetable salsa. Chopping various organic vegetables into tiny shreds and lacto-fermenting them is a traditional way to enhance their nutritional value and digestibility. The traditional fermentation process makes the vegetables easier to digest, and increases the vitamin content, while adding beneficial probiotics. This kind of salsa not only provides great nutrition, but aids digestion.

My real food plate is 100 percent free of GMOs, soy, modern refined foods, modern vegetable oils, modern grains, and all the other factory foods that comprise the Standard American Diet, known as SAD. Instead, my real food plate makes me HAPPY.

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

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Where’s the (Grassfed) Beef in the “Healthy Eating Plate”?

Real Food, Real Taste, Real Appetite

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

Photo of Fermented Cilantro Salsa from Tender Grassfed Barbecue: Traditional, Primal and Paleo by Stanley A. Fishman

Fermented Cilantro Salsa, part of our satisfying meal.

We had a wonderful dinner last night. Grassfed rib steak marinated with herbs, and sautéed in pastured butter. Organic potatoes roasted crisp and tender in a shallow lake of pastured pork lard. Carrots fresh from the farmers’ market, simmered in water so full of butter that the carrots caramelized when the water evaporated. Homemade fermented salsa, full of nutrients, and tangy, refreshing flavor. Everything was beyond delicious. But some food was left over. As wonderful as it was, all three of us stopped eating when we were satisfied.

One moment, I was hungry for more of these wonderful tastes. After I swallowed the next mouthful, it was enough. The hunger ended instantly, and I stopped eating. My desire to eat more was gone. Naturally enough, I stopped eating. I was satisfied. I was content.

I was not stuffed. I was not bloated. I felt great and renewed. I just was not hungry anymore.

What happened? My sense of taste and smell directed me to eat the food I needed by making me hungry for it. Since everything I ate was real food, with real tastes, my senses could accurately determine how much I needed to eat to get the nutrients I needed. When I had the nourishment I needed, the hunger ended naturally, at that moment.

Obesity was unknown to the healthy peoples studied by Dr. Weston A. Price, and was rare among people eating a real food diet. But obesity and overeating are an epidemic in the United States today. People eat and eat and eat, and eat some more, and are still hungry. It seems like their appetite is permanently on, and they can never get enough.

Why? I am convinced that the answer lies in the poor nutrient content of factory foods, and the deceptive stimulation of our appetites by chemical flavors made in a laboratory, along with the horrible nutritional guidelines pushed by industry and their servants in our government.

Factory foods lack the nutrients contained in real food, so we are not satisfied when we eat factory foods. Processed foods have no good taste of their own, so industry has developed chemicals to fool our bodies into thinking that we are actually eating tasty and nutritious food. The natural taste and appetite mechanism of our bodies is deceived by these chemicals, and can no longer accurately determine how much we need to eat.

These chemicals, created by chemists in a laboratory, never existed until the twentieth century. These chemicals can recreate almost any taste. I once saw a show on television that went to a lab that made these chemicals. Small glass bottles were labeled with various flavors, including “charcoal-grilled hamburger.” The visitor to the lab closed her eyes, and tasted a small piece of bread that had a tiny amount of the chemical added to it. She said it tasted just like a charcoal-grilled hamburger.

When you see the words “artificial flavors” or  “natural flavors” on the long lists of ingredients on a food label, you can be almost certain that chemical flavors have been added to the food. These chemicals are added to almost all fast food. Not only do these flavors make food taste much better, they can make you very hungry for it.

This could be an explanation for why so many people overeat. A chemical deceives your senses into making you hungry for the food you are eating, but the food does not contain much of the nutrients you need. If not for the chemical, your natural senses of taste and smell would make the nutrient-poor food taste bad, and you would not eat it. But the chemical deceives your senses, as it was designed to do, and you want more and more of that food. But, no matter how much you eat of it, you will still be hungry, because it does not actually have much of the nutrients you need. This causes people to eat more and more of the factory food, which increases profits for the seller of this concoction. And the nation gets fatter and fatter.

I also believe that some of these chemicals are deliberately designed to make us hungry, so we will eat more of the product.

The food guidelines pushed by industry and the government ban saturated animal fat, a nutrient that is crucial for human nutrition, and one of the most satisfying of foods. A lack of this fat contributes to hunger. This results in hungry people devouring factory foods that can never satisfy their appetites because the needed nutrients are just not there. Great profits for the food industry, and great suffering for a malnourished, hungry people.

I tested this theory last week. There was a particular fast food I used to love, and could never get enough of. I had not tasted it for ten years, but I still remembered the taste, and still desired it. I went to the fast food place, and ordered a small portion. I had decided that I would eat one bite, and see how it made me feel. Well, I took that first bite. I was astonished to find out that the food tasted EXACTLY the way I remembered it, even though it had been ten years. I then found myself greedily wolfing down the rest of the food, even though I had intended to eat only one bite. I was ravenously hungry for it, and not at all satisfied. I wanted to buy more. Fortunately, I started to feel slightly sick and that helped me leave the fast food place before I bought and ate more.

After all that, I still crave that fast food, even though I felt sick after eating it.

What is the solution? For me, it is to eat no processed, artificial, or fast food, and to eat the most pure traditional foods I can find, cooked from scratch. Foods like organic (or the equivalent) fruits and vegetables; traditional full-fat milk, butter, and cheese; traditionally fermented foods like old fashioned sauerkraut; grassfed organ meats; and, of course, grassfed meat and fat, the most satisfying of all.

When I only eat these real foods, my taste and appetite mechanism functions perfectly, and I stop eating when I am satisfied, which happens with every meal. I eat all that I want to eat, letting my appetite control how much I eat. When I am satisfied, I stop eating. And I find that I am satisfied with smaller portions as time goes on, and the needs of my body are satisfied.

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

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Who Was Weston A. Price?

Grassfed Fat — the Lost Delicacy

In Defense of Nutritious, Delicious Grassfed Butter

By Stanley A. Fishman, author of Tender Grassfed Meat

Traditional food combination of healthy bread and pastured butter.

Toothmarks show that this is the right amount of butter, as inspired by Sally Fallon Morell.

The domination of our government by the large agricultural industry has led to some of the most ignorant and ill-advised nutritional advice in the history of our planet. I thought the idiotic “food pyramid” with its emphasis on dead carbohydrates as the foundation of diet and its demonizing of healthy fats and protein was as bad as it was going to get.

I truly did underestimate our government. The replacement for the “food pyramid,” “MyPlate,” is even worse.

The first clue as to how bad this is comes when you look at the plate, at “choosemyplate.gov.” The plate has sections for fruit, vegetables, grains, and protein. There is also a small circle labeled dairy. The text on the page informs us that the dairy should be 1% fat, or less. But there is no place for the most important food group, fats. To our government, fat is no longer a food.

I know that the most nutritious food ever discovered is the butter from grassfed animals. But where in “MyPlate” is the butter?

How the Government Sees Butter

The “MyPlate” page includes a link to “My-Food-a-Pedia,” a huge compendium of marketing and misinformation. In My-Food-a-Pedia, all solid fats, including butter and the healthy fat of grassfed animals, are lumped together in a group called “others.” Like a group of alien invaders. Besides “solid fats,” the “others” include added sugar and alcohol. There is no difference between butter and candy bars? Or butter and light beer? Or butter and whiskey? At least, according to our government all these foods are the same. According to our government, the amount of “others” in our diet is to be strictly limited.

The links included a window listing the various food groups. I looked at each of them, to see where butter was classified. Where’s the butter? Butter is not a vegetable. Butter is not a fruit. Butter is not a grain. Butter is not protein. Butter is not even dairy. Butter, as a “solid fat” is included in a group called “Empty Calories.” “Empty Calories” are defined as items that have “little or no nutritional value,” but a lot of calories.

So, according to our government, butter has “little or no nutritional value.”

This is the equivalent of saying that ice is hot, or water is dry, or the moon is made of green cheese. It is absolutely not true.

Butter Is the Most Nutrient-Dense Food on Earth

Butter is full of nutrients, and the factors needed to absorb and use them. Here is a list of some of the nutrients in grassfed butter:

  • Retinol, the real Vitamin A;
  • Vitamin D;
  • Vitamin K;
  • Vitamin E;
  • The substance Dr. Weston A. Price named “Activator X”: Vitamin K2
  • Arachidonic acid;
  • Short and medium chain fatty acids;
  • Omega-3 and omega-6 fatty acids, in perfect balance with each other:
  • CLA;
  • Lecithin;
  • Glycosphingolipids;
  • Trace minerals;
  • And many others.

An excellent article explaining the nutrients in butter and other good animal fats, and how the body uses them, can be found at The Skinny on Fats.

Little or no nutrition? Hogwash.

Why this Matters

The utter demonization of butter and animal fat, to the point of denying that it is even a food, has consequences.

This is much more than a bad joke. The government forces schools and other institutions that get government aid to comply with nutritional guidelines. It controls the diet of our military. It controls the diet of many medical facilities and rest homes. If the government insists that the guidelines be followed, butter and natural animal fat could be banned from the schools, and many other institutions. This could lead to a nutritional disaster that is even worse than the one we are experiencing today.

I will eat my butter and cover “my plate” in it!

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

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