Photos of recipes from the new book Tender Grassfed Barbecue
Photos of recipes from the cookbook Tender Grassfed Meat
Real Food—The Best Way to Improve Schools
By Stanley A. Fishman, author of Tender Grassfed Meat and Tender Grassfed Barbecue
Pastured butter is an easy way to get vital nutrients from animal fats and it's delicious!
The poor academic performance of so many American schoolchildren is a matter of great concern. Over the years, more and more money has been spent on schools. Many programs to enhance education have been introduced. Class sizes have been substantially reduced. Many teachers have aides to help them teach. A host of administrators, counselors, special educators, and other specialists have been hired. Despite recent cutbacks, the amount of real money per child spent today is much higher than it was during my schooldays, yet the academic results are far worse.
It is clear that throwing more money to the schools will not fix the problem. We have been doing that for many years, and performance continues to decline. Money for education is important, but it is not enough.
Academic performance continues to decline, and the U.S. is far behind many other countries, nearly all of whom spend far less money per child on education. Why? Whose fault is it? The teachers? The schoolchildren? The curriculum? The parents? My answer would be—none of the above.
I am convinced that the real cause of poor academic performance is the Standard American Diet, known as SAD. The fact of the matter is that schoolchildren need proper nutrition for their brains to develop and function well, and many of them are not getting it.
SAD makes some kids appear to have learning disabilities. But the problem could be solved by feeding children the foods they need for their brains to develop and function well. The food is animal fat. The most demonized, yet the most desperately needed food of all
The Brain Needs Traditional Animal Fats to Develop and Function Well
Traditional animal fats such as butter, lard, beef tallow, chicken skins, fatty fish, and others are the best source of omega-3 fatty acids. Omega-3 fatty acids are necessary for the brain to develop and function properly. It is that simple. Cholesterol is desperately needed by the brain to function properly. In fact, mother’s milk is higher in cholesterol than any other food. Nature recognizes the need of children for cholesterol, and so should we.
Yes, cholesterol and animal fats have been demonized through massive marketing campaigns. The demonization is just not true. These vital nutrients promote good health, and are vital for survival. See The Skinny on Fats.
The current emphasis on avoiding animal fats and cholesterol deprives children of the nutrients they need for their brains to develop properly and function. How can they possibly learn and do well in school when they are starved of the nutrients they need for their brains to function properly? How can they be expected to behave well when their brains are deprived of the very nutrients needed to keep them in balance? The effect of nutrition on the brain and learning is described by Sally Fallon Morell, president of the Weston A. Price Foundation, in this excellent article: Nutrition and Mental Development.
Vegetable oils and factory fats lack cholesterol and lack omega-3 fatty acids. These oils and fats have a huge imbalance of omega-6 fatty acids that can cause inflammation and have other harmful effects. When you substitute vegetable oils and factory fats for animal fats, the children do not get the vital nutrients they need for their brains. It is that simple.
This problem is especially bad for children who depend on the government for food. The government provides free formula to two million infants. Yet the only formula allowed in the program is made from GMO soy, which contains a number of toxins and none of the vital fatty acids needed by developing brains.
The revised school lunch program only makes things worse, being virtually fat-free and severely restricting protein. It is a prescription for malnutrition and even poorer academic performance.
Real Food Has Improved Academic Performance in the Past
It stands to reason that giving the children the very nutrients they are deprived of, the animal fats that are rich in omega-3 fatty acids and cholesterol are exactly what are needed. This has been done before, with great results.
Last week, I wrote of the school lunch program devised by Dr. Weston A. Price, and the wonderful results it had for some poor children. These children ate an early form of SAD—factory bread and pancakes served with lots of sugar and syrup. They had terrible teeth, poor health, and did terribly in school. Some had severe behavior problems. Dr. Price fed them a lunch rich in animal fat and meat, including plenty of bone marrow and butter. Not only did their dental decay stop cold, but two of their teachers sought Dr. Price out to ask why a particular child, who had been the worst student in the class, had now become the best student.
All that Dr. Price changed was the food they ate at one meal. The schools, parents, teachers, and children did not change. Good nutrition alone was all they needed to go from being complete academic failures to being the best student in the class.
This is only one example. There have been many description of how feeding schoolchildren a diet rich in traditional foods during the nineteenth and early twentieth centuries greatly improved their academic performance and behavior in school. Many of the educators who worked with poor children made sure they arranged a good lunch for them as a vital pre-condition for their being able to learn. It should be mentioned that the healthy peoples studied by Dr. Price, all of whom had diets rich in animal fats and cholesterol, had no mental illness, and no problems in educating their children, who had to learn skills that were far harder to use and master than the easy-to-do tasks typical of modern life.
A Solution Worth Trying
The solution I suggest to fix U.S. schools is new, yet very old. Have an affordable school lunch program that will present students with foods rich in traditional fats such as butter, whole eggs, full-fat hormone-free milk, rich meats, bone marrow, and other animal foods that nourish the brain. Give them generous servings, and let them have seconds if they want to. Ban all GMOs, vegetable oils, and factory foods from the program. Give them real food only. If we do this, we can expect the same kind of vast improvement that was noted by Dr. Price, so many years ago. Yes, it will cost money, yet I submit that there is no better area to spend the money on. With proper nourishment, there is every reason to expect that children will be able to focus on school and learn. It has been done, time and time again. Clearly, the current system is not working. Real food is worth a try, and will have other benefits, such as good health and better behavior. It worked for Dr. Price and others, and it can work now.
Related Post
The Best School Lunch Ever — Designed by Dr. Price
This post is part of Monday Mania, Fat Tuesday, Real Food Wednesday, Fight Back Friday, and Freaky Friday blog carnivals.
The Best School Lunch Ever—Designed by Dr. Price
By Stanley A. Fishman, author of Tender Grassfed Meat and Tender Grassfed Barbecue
A rich meaty stew is good traditional eating, loaded with nutrition.
The Healthy, Hunger-Free Kids Act of 2010 is misnamed. This act mandated the recent unpopular changes to the U.S. school lunch program. The act imposes an almost vegan diet on all children in the program. The lunches are composed almost entirely of plant-based foods, with fat and protein being severely limited. Many parents and students have complained that the students are hungry and unsatisfied. Many, if not most, of the students throw out the factory fruits and vegetables that they are placed on their trays in the lunch line. Many have trouble paying attention to their classes, because they are hungry. Rather than fighting hunger, this program is causing hunger.
But it is possible to design a school lunch program that will provide excellent nourishment to children, improving their health, and even their school work. Such a program was designed by Dr. Weston A. Price, many years ago.
If his program was followed today, the health and performance of our schoolchildren would both increase greatly.
The Problem to Be Solved—Poor Children with Severe Tooth Decay
Dr. Price had decided to study the nutrition of children in a poor area. The depression had hit this area very hard, and the quality of food that families could afford was very low, The diet consisted of coffee, and grain-based foods such as white bread, pancakes, doughnuts, all heavily sweetened with sugar and syrup, along with vegetable oils. The children in this area were suffering from severe dental decay, showed many markers of poor health, and did poorly in their schoolwork.
The Solution—A Great Nutritious Lunch
Dr. Price designed a study to see if the health and schoolwork of these children would improve if given a diet based on his nutritional studies.
Dr. Price arranged for a number of these children to receive a lunch at a local mission, for six days a week. Detailed records were kept of the children’s height, weight, and dental condition, as well as their grades in school. The food they ate at home was unchanged. The only difference is that the children were given a meal designed by Dr. Price.
The menu is as follows:
Meat and Bone Marrow Stew
The main item on the menu was a very rich stew, made up mostly of bone marrow and fine cuts of meat. The meat was broiled very quickly to retain the nutrients, finely chopped, then added to the rest of the stew which was described as a bone marrow and meat broth. The stew also included various finely chopped vegetables, always including carrots. The recipe for my version of this stew is in Tender Grassfed Meat. A full pint of this stew was given to the children on most days. On a few days, for variety, organ meats or a rich fish chowder were substituted for the stew. The meat and bone marrow the children were given were from pastured animals, as factory meat did not exist at that time.
Whole Milk
The children were given two glasses of full-fat milk, which was almost certainly raw.
Rolls Made from Freshly Ground Whole Wheat, Served with Plenty of Rich Butter
The wheat for these rolls was made from freshly ground whole wheat, and the rolls were spread thickly with rich butter. The wheat was ground just before the rolls were made.
Cooked Fruit
The children also received a helping of what was described as cooked fruit, with very little sweetening.
Supplement
The children were given one teaspoon of a mixture that was made from high vitamin cod liver oil, and high vitamin butter oil.
It is interesting that no raw fruits or vegetables were served. Most of the calories in this meal were from animal fat, and the meal was largely based on fatty animal foods.
This is the exact opposite of the almost vegan diet mandated by the U.S. school lunch program, which is based almost totally on fruits and vegetables, with almost no fat or protein allowed. Many of the fruits and vegetables served in the school lunch program are raw, and calories are severely restricted.
Many of the children who are on the current school lunch program stuff themselves with candy, chips, and fast food as soon as they get out of school, because they are hungry. Student athletes have reported passing out during practice, because they are not getting enough food.
So, which diet was better for children?
The Results
Regular saliva testing was done on the children in Dr. Price’s program. Within six weeks, the children had changed from a condition of rampant and severe dental decay to a condition where no further dental decay was indicated. Every child who was on this program had their dental decay stop and be completely controlled. Two of the children’s teachers came to Dr. Price to ask him what he had done. Each teacher spoke of a different particular child who had been one of the worst students in the class, but was now the best student. The behavior of the children in school also improved greatly. Dr. Price mentioned that there had been other such incidents and other improvements, but he did not describe them in detail in his book Nutrition and Physical Degeneration.
If the government really wants to improve the health of children in the school lunch program, I suggest they adopt the program devised by Doctor Price.
Related Post
Real Food—The Best Way to Improve Schools
When it Comes to Food, “One Size Fits All”—Fits Nobody
This post is part of Fat Tuesday, Real Food Wednesday, Fight Back Friday, and Freaky Friday blog carnivals.
Good Meat Comes from Nature, Not a Test Tube
By Stanley A. Fishman, author of Tender Grassfed Meat and Tender Grassfed Barbecue
photo credit: Håkan Dahlström
Stem cells from cows are cultivated in a vat full of chemicals, including serum from animal fetuses. They multiply up to 30 times, and grow into something resembling muscle fiber. They twitch spasmodically in the vat. They are attached to strips of Velcro to stretch them out. They will be complete when they reach a size 3 centimeters long, by 1.5 centimeters wide, half a millimeter thick.
What is their purpose?
To replace meat.
The Frankenburger
The scientists who have created these twitching fibers have predicted that they would have a “hamburger†ready for cooking this coming October. 3,000 of these “muscle†fibers will be combined with 200 similarly created “fat†fibers to create a “hamburger.†Sound more like a frankenburger to me.
No information has been provided as to whether this frankenmeat will continue to twitch until bashed into submission with a meat hammer, or whether it will be “killed†in some other manner before cooking. Or perhaps it is meant to be cooked alive, and will contract in agony on the grill.
What could it possibly taste like?
What nutritional value could it possibly have?
Why would anybody want to eat it?
Could this possibly replace a real grassfed hamburger, from a real steer grazing on green, living grass?
Perhaps the best answer to the question of what it will taste like was provided by the creators of this stuff, who plan to ask a famous chef to cook the first one. Expect him to season it heavily, and I mean HEAVILY. If this stuff fulfills its purpose and replaces meat, expect the MSG industry to expand substantially.
It would have little or no nutritional value, as nothing like it has ever been produced by nature, or eaten by humans. Muscle fibers and fat from cells that have never been part of a whole living animal would not be meat, and have no natural nutrients. We have no way of knowing how our bodies would react to this stuff.
I cannot imagine why anyone would want to eat it.
There is no way it could ever replace a grassfed hamburger, from a real steer, raised in the sun, grazing on the living grass, full of vital nutrients straight from nature, cooked to perfection.
The Plan to Replace Real Meat
The creators of this technique have been quoted as saying that there would be a limited herd of donor animals in the world, which could provide millions of times more “meat†using this process.
It appears that the rest of the world’s meat animals would be done away with, as they would no longer be needed.
There also would be a limited donor herd for pigs, lambs, and chickens. This lab grown “meat†would be all that was available. This “vision†has actually attracted the support of vegan organizations that want artificial meat developed. The project is being financed by an anonymous donor, who was described as a household name, who turns everything he touches into gold.
This sounds like vegan heaven, but it would soon turn into hell for everyone, as fertile soil turned into deserts without grazing animals to renew the land. A mass slaughter of the world’s farm animals would take place, and the lost breeds could never be replaced. Countless species that depend on good soil would quickly become extinct. Grazing animals are a vital part of nature’s balance, and life as we know it will not survive without them. In a matter of years, the only food available would be created in a lab, or taken from the sea. Mass starvation would be the most likely result.
The Products of a Lab Can Never Equal Nature
There is an incredible arrogance among many scientists, who seem to think that they can create foods that are just as good as those provided by nature. That is just not true. No artificial food is even remotely comparable to real food. People who eat a lot of artificial food often get sick, obese, and depressed.
Scientists understand part of the picture, but their knowledge is always incomplete. New nutrients in nature are constantly being discovered, and the very fact that these new nutrients are discovered proves the incompleteness of the information relied on by scientists. The way most nutrients interact with each other is not known to science. Since they only have incomplete data, and do not understand the whole picture, how could they possibly design a nourishing artificial food?
Our bodies were meant to eat the foods provided by nature, and humanity has eaten those foods for hundreds of thousands of years. Nature contains every nutrient our bodies need. The meat and fat of grassfed animals is the oldest human food, and our bodies thrive on it. Cooked properly, it is delicious and satisfying. It rebuilt my health, and has done the same for many others.
Dr. Weston A. Price, who learned more about nutrition than anyone else, said:
“Life in all its fullness is mother nature obeyed.â€
Completely true. When we follow the laws of nature by eating the traditional foods of our ancestors, we are strong, healthy, happy and long lived. We must return to the foods nature has provided for us, not eat lab-created abominations.
If I have a choice, I will never even taste the frankenmeat. I will just eat grassfed.
This post is part of Monday Mania, Fat Tuesday, Real Food Wednesday, Fight Back Friday, and Freaky Friday blog carnivals.
A Sacred Food You Can Buy and Enjoy—Red Boat Fish Sauce
By Stanley A. Fishman, author of Tender Grassfed Meat and Tender Grassfed Barbecue
photo credit: noramorgan  Sunset over Phu Quoc Island, famous for the quality of its fish sauce.
Every healthy people studied by Dr. Weston A. Price had sacred foods—foods that were so nutritious and renewing that the people held them sacred. These foods were packed full of all kinds of nutrients. They were used to increase fertility, help recovery from illness and wounds, and to promote general good health.
One of the most common sacred foods throughout history has many names. The Ancient Greeks called it garos, and ate it with every meal. The Ancient Romans called it garum, and used it to season almost all soups, meat and fish dishes, and as a table condiment that was always available. The Chinese called it ke-tsiap, and used it extensively. The Malays called it ke-chap, and also used it for cooking and in condiments. The Vietnamese called it nuoc mam, and used it extensively in cooking, and served it as a condiment, often mixed with other ingredients. In fact, this sacred food was used throughout the traditional world, and was still in use in relatively modern times.
We know it as fish sauce. In its traditional form, fish sauce was made from tiny fish, usually anchovies, and sea salt, fermented over a very long period of time, then pressed, which caused all the nutrients from the tiny whole fish to dissolve into a tasty brown liquid, full of valuable nutrients from the sea.
However, as with so many other foods, the modern food industry ruined it for profit. They used inferior fish, often from polluted waters, diluted it with water, used quick chemical fermentation, used factory salt, added MSG and other taste enhancers, and various sweeteners. The result was a concoction that often had very little nutritional benefit, and was full of nasty additives. A few brands were much better than the others, but the traditional sacred condiment of our ancestors was just not available.
Until now. Until Red Boat Fish Sauce was created and made available.
Why Fish Sauce Is a Sacred Food
Nearly all of the healthy peoples studied by Dr. Weston A. Price greatly valued foods from the sea and sea nutrients, and would go to great efforts to get them. Many of the foods from the sea they obtained were fermented, in one form or another. These people stayed free of modern diseases like cancer, diabetes, heart disease, birth defects, tooth decay, and others by eating the traditional foods of their ancestors. Fermented food from the sea was often a valued part of their diet.
In its traditional form, fish sauce is made from the entire bodies of tiny fish, and sea salt. Nothing else is added. The fermentation process turns the tiny fish into a brown liquid. Since the entire fish is used, all the organs, bones, meat, and skin of the fish are used to make the liquid, which is literally pressed from the fermented fish. This means that you get all the nutrients of the fish, which are rich in minerals, vitamins, all kinds of natural substances that our bodies need and crave. I cannot think of a better source of natural iodine, among many other valuable nutrients.
Much of the soil our food is raised on is mineral-depleted, but the ocean is still full of minerals and nutrients, which are contained in these tiny fish. The process concentrates the nutrients of the fish into the liquid, making it a natural mineral concentrate. And the precious liquid contains all the substances from all the organs and glands of the fish. Our ancestors traditionally would eat the whole fish, knowing how valuable these nutrients are. Even small amounts of this liquid are very nutritious, because the nutrients are concentrated in the liquid.
The Ancient Greeks and Ancient Romans, two of the healthiest and most powerful of ancient peoples, ate fish sauce in some form every day, often at every meal. It was used both as an ingredient and a condiment. Huge amounts of fish sauce were shipped all over the Roman Empire, and there were many different brands. In fact, the discovery of an ancient Roman ship loaded with jars of fish sauce revealed that some brands were even labeled Kosher!
Why Red Boat Is Different, and So Much Better
I decided to add fish sauce to my diet after reading Sally Fallon Morell’s classic cookbook, Nourishing Traditions. I wanted the concentrated sea nutrients it contained.
There are many fish sauces on the market. I have tried many of them. Many tasted so bad that I would never use them again. Others were full of additives that I do not want in my body. Others were so diluted with water that they had little or no flavor. I finally found a brand, recommended by the Weston A. Price Foundation that tasted and felt good. Yet even this brand had some sugar added to it. Then I tasted Red Boat Fish Sauce a couple of months ago. Now Red Boat is the only fish sauce I ever want to use.
Red Boat Fish Sauce is made from only two ingredients, black anchovy, and sea salt. The anchovies are caught from the clean, unpolluted waters of the Phu Quoc Archipelago. Phu Quoc Island has long been famous in Vietnam for producing the finest fish sauce.
The anchovies are salted quickly after being caught, while very fresh. They are placed in barrels made of tropical wood, and allowed to ferment for over one year. Yes, over a year. Then the fermented fish are pressed, and the liquid from the first pressing only is bottled as Red Boat Fish Sauce. This is as basic, pure, and traditional as you can get. This technology could have been used thousands of years ago. The process is artisanal, not industrial. This process preserves and enhances the many nutrients from the whole fish, turning them into a form that is easy to digest and assimilate. Like all such traditional processes, it sounds simple, but every step must be done perfectly, by skilled artisans.
The fact that no additives, chemicals, flavor enhancers, preservatives, sweeteners, etc. are added means that your body is presented with pure, vital nutrients from the sea, and nothing that will interfere with their digestion and absorption.
Yet the other great difference in Red Boat Fish Sauce is the taste. It is somewhat salty, yet not too salty. It has a rich, slightly sweet, yet very complex and deep flavor. It does wonderful things to the flavor of food. I have many recipes calling for fish sauce in my two cookbooks, Tender Grassfed Meat and Tender Grassfed Barbecue. I recently made a number of these recipes for my family, using Red Boat instead of the other fish sauce. Each time, my family commented on how good the dish tasted, even better than usual. I could taste the difference for myself, easily. The flavor was deeper, tastier, richer, and utterly delicious. And the usual feeling of well being and satisfaction I get from my cooking was even more profound.
I now withdraw my recommendation of the fish sauce mentioned in my books, and recommend that it be replaced with Red Boat Fish Sauce, in every recipe.
How I Use Red Boat Fish Sauce
My two cookbooks are soy-free, yet contain various East Asian inspired recipes. I use fish sauce instead of soy sauce in these recipes. The taste is not the same as using soy sauce, but it is wonderful. It is even better with Red Boat.
I will add fish sauce as an ingredient to soups. My version of Hot and Sour Soup, which will be published in a future book, became the best ever, after I used Red Boat Fish Sauce in it. Even a tablespoon or so will add a lot of flavor and nutrition, although I usually use more than that.
I drink homemade bone broth every day, as a vital part of my nutritional program. I now will often add a teaspoon or more of Red Boat Fish Sauce to my cup of broth. Not only does this really improve the already wonderful flavor, but it contributes valuable nutrients that make the broth even healthier.
I am developing a number of new recipes that use Red Boat Fish Sauce as an ingredient. Many of these recipes have Roman or Ancient Greek roots, and Red Boat makes them so much better.
Why Did I Write this Post? Because this Product Is a Treasure!
I know this post seem like a commercial for Red Boat Fish Sauce. But I receive no compensation for writing this, or recommending the product. This is one of the very few times in my life that I have found a truly natural and traditional food product which is so outstanding, in every way—that I have to spread the word about it. I do have an ulterior motive, though. I want Red Boat Fish Sauce to thrive as a company and enjoy great financial success, because I want them to stay in business and keep making this amazing product, so I can continue to enjoy the nutritional and taste benefits it brings.
I also want to express my deep personal gratitude to Cuong Pham, the founder and owner of Red Boat Fish Sauce, who has restored a wonderful traditional food to the world, and made it available to us.
This post is part of Monday Mania, Fat Tuesday, and Real Food Wednesday blog carnival.
When Organic Tests No Better, Check the Soil, and the Bias
By Stanley A. Fishman, author of Tender Grassfed Meat and Tender Grassfed Barbecue
Magnificent olive trees thriving on the rich soil at Chaffin Family Orchards.
Recently, another study claiming that organic food has no more nutrients than conventional food was published. Since this study appears to defend the chemical-laden conventional food, it has been widely spread by the mainstream press. Yet several important factors should be noted about this latest study.
First, it provides no new data, but is a review of approximately 200 previous studies.
Second, nearly all studies of this nature, including most, if not all, of the studies they reviewed, are done by universities who are completely committed to supporting conventional agriculture, and receive large donations from Big Ag and the biotech industry, including Monsanto.
Third, and most important, it completely ignored, as do nearly all studies of this type, the most important factor in how many nutrients will be in food—the soil.
The Fatal Flaw in Conventional vs. Organic Studies
Have you ever been puzzled about why almost every study comparing organic food to conventional food finds no difference in nutrients? I have. It just does not make sense. Yet university study after university study finds no real difference. The answer was given to me by a farmer who attended a famous agricultural program in a well known university. I will honor my promise to keep his identity confidential.
This farmer, while a student, assisted with agricultural studies and is completely familiar with how they were conducted. Universities and food research organizations have their own land, or land that they use to raise crops and animals for studies and experiments. When they study the qualities of crops or animals, they raise them on their particular research land. Since nearly all of the research they do involves conventional farming, this land is heavily spayed with pesticides on an ongoing basis, and artificial fertilizers are regularly used. This has the effect of greatly depleting the natural nutrients in the soil, and filling the soil with substances that block the absorption of nutrients.
When “organic†farming is done on this land for the purpose of a study, the same blasted, depleted soil is used that had previously been used to raise conventional foods.
Since the nutrients are not there in the soil in the first place, plants that are grown with organic methods on that dead, depleted soil do not have more nutrients than conventional food raised on the same soil. The plants and animals cannot absorb nutrients which are not there. The same chemical residues that block the absorption of nutrients in conventional agriculture will block the absorption of nutrients when organic methods are used on the same poor soil.
This fact alone makes all of these studies fatally flawed.
The Database for the Study Is Flawed
A study relying only on other studies has all of the flaws of the studies it relies on. Most of these studies were conducted by researchers beholden to Big Ag.
So many studies these days are nothing but an analysis of other studies. I do not consider this method to be of value, since studies of this type rely on all the bad information gathered and interpreted by the previous studies. This is particularly true in this case. The agricultural research done in this country is completely dominated by conventional and high-tech methods, especially GMOs and Bio Tech. Chemicals rule, and GMOs are touted as the solution to every problem. The reason for this bias is obvious—money. Big Ag and the biotech industry make huge grants to agricultural schools, with Monsanto leading the way. In fact, one of the largest and most respected agricultural schools in the nation has been called “Monsanto U†by its students. My anonymous friend was openly mocked by his professors when he questioned the desirability and safety of GMOs. Funding is also provided by the Federal government, which appears to only fund research of conventional agriculture and GMOs.
Just about all agricultural research done in these institutions is on conventional methods and GMOs. The extent of how bad and biased this really is was shown during debate on the most recent farm bill. Senator Jon Tester of Montana introduced an amendment that would require that just five percent of federally-funded agricultural research be devoted toward the development of classic non-GMO seeds and biological diversity in seeds, as opposed to the current zero percent. That amendment was killed. Which tells us that one hundred percent of federal agricultural research funding, which goes to the very institutions that do agricultural research and studies, is devoted to GMOs and similar unnatural methods.
Do you trust institutions whose funding is targeted solely toward supporting Big Ag and GMOs to be unbiased when it comes to research that affects the value of Big Ag and GMOs?
The Healthy Peoples Studied by Dr. Price Got Far More Nutrients than We Do
Dr. Weston A. Price spent ten years traveling the world to learn about nutrition. He studied a number of traditional peoples who ate the diets of their ancestors. Dr. Price sent over twenty thousand samples of their foods to be studied in the U.S. It was found that these peoples got far more vitamins and minerals than modern peoples, often five times as much or more, depending on the nutrient. All of their food was organic. All of their food came from soils and environments that had never been sprayed with chemicals, or subject to artificial fertilizers. All these peoples were careful to rest, restore, and fertilize the soil they used, using totally organic methods. Dr. Price wrote that many of the nutritional deficiencies suffered by modern peoples were due to the poor, depleted soil that was used for farming. I might add that the soil he wrote about was far less depleted than the soil we use today.
Dr. Price considered good soil to be the foundation of nutritious food, and devoted an entire chapter to this subject in his book, Nutrition and Physical Degeneration.
Yet this latest study totally ignored the quality of the soil used to raise the food in the studies.
Grassfed Meat Is Far Superior to Factory Meat, and Depends on Good Soil
Like almost all such studies, the issue of whether the meat people ate was grassfed or factory meat was totally ignored. But the truth of the matter is that grassfed meat contains far more nutrients than factory meat, containing far more omega-3 fatty acids, much higher levels of CLA, and many other nutrients. This has actually been established by studies, whose information is superbly presented and summarized in this excellent article at EatWild.com, Health Benefits of Grass-fed Products.
While most grassfed beef is not organic, it is raised with methods that are the equivalent of organic, and it must be raised on soil that is rich enough to support good grass, or the cattle will not thrive and fatten. Many grassfed ranchers use traditional rotational grazing methods to enrich their soil and improve their grass.
Truly Organic Food, Grown on Good Soil, Is Much More Nutritious than Conventional Food
I have eaten organic food that seemed quite ordinary, and organic food that filled me with energy, made symptoms disappear, and made me feel like I had just taken a drink from the fountain of youth. The difference? I am convinced it was the soil. Much organic food is grown on soil that was once used for chemical agriculture, which ruins and depletes the soil.
But some organic food is grown on clean soil, free of chemicals, which has been carefully nurtured with traditional methods. I have eaten fruit and meat raised at Chaffin Family Orchards. The fruit, eggs, and meat from this farm is raised on land that has never been sprayed with chemicals. Land that has not been tainted with artificial fertilizer. Land whose fertility is carefully nurtured and preserved by traditional methods, such as rotational grazing.
The first Chaffin food I ate was some organic apricots. The skin on two of my fingers was quite dry and was peeling and cracked in a few small areas. I thought it was due to the hot, dry summer and not drinking enough. While apricots are not my favorite food, these apricots were delicious beyond dreams, I felt so good and renewed when I ate them. Within two days, the skin on these fingers had healed completely, as if it had never been damaged. I had been eating plenty of organic fruits and vegetables before I ate the Chaffin apricots, and I am convinced that it was the good soil that made the difference. There was some nutrient in those apricots that my body used to heal the dry skin. Anecdotal? Totally.
But let us remember something. Humans have been learning and passing down information for tens of thousands of years, maybe longer. All of that knowledge was anecdotal. Modern scientific studies have been around for less than two hundred years, and would have never been invented if it were not for the anecdotal information that came first. There is old saying—experience is the best teacher. What I learned from the Chaffin apricots taught me to appreciate the value of food grown on pure, rich, chemical-free soil. I trust this experience far more than any number of flawed studies.
Based on the knowledge of how agricultural research is conducted today, the work of Dr. Price, and my own experience—I am convinced that organic food, or the equivalent of organic, raised on good soil—contains far more nutrients than conventional foods.
This post is part of Monday Mania, Fat Tuesday, Real Food Wednesday and Freaky Friday blog carnival.
“Just Eat Real Food†Means Just Eat Real Food, Not 20% Junk
By Stanley A. Fishman, author of Tender Grassfed Meat and Tender Grassfed Barbecue
This beautiful grassfed meat is 100% grassfed and 100% real—much better and tastier than anything that comes out of a factory.
JERF, which stands for Just Eat Real Food, is the best nutritional advice I have ever seen. And in only four words. This terrific phrase was coined by Sean Croxton, of the Underground Wellness Show. I try to live up to it, and the results have been amazing in every way. If you just eat real food, you will avoid many toxins, and get the nutrition your body so desperately needs. But to get these benefits, it is important that you just eat real food, and nothing else, to the best of your reasonable ability.
Yet there are those who are claiming it is okay to eat any junk food you want, as long as you do it no more than twenty percent of the time. While that would be so convenient and make things so much easier, it is just not true. While eating real food eighty percent of the time is much better than eating junk food most of the time, shooting for eighty percent is just not good enough, in my opinion. If you want to enjoy the full range of benefits that comes from a real food diet, it is important to do your best to just eat real food. If you are eating twenty percent junk, you are still eating a significant amount of junk, which will affect your body, and maintain your addictions to various factory ingredients, like processed sugar. After all, junk is junk, and should be avoided to the extent possible.
We did an experiment last week, dropping off the real food wagon and allowing ourselves to eat the junk food we wanted for one major meal. It was a mistake, as is described below.
But the bottom line is this—if you want the full benefit of real food—JERF. Just Eat Real Food.
The Real 80/20 Rule
The 80/20 concept in terms of diet was created by Mark Sisson, one of the most influential people in the Primal/Paleo movement. It was created to help people make the significant diet and lifestyle changes advocated by his program, the Primal Blueprint, without feeling bad if they could not do it all of the time. The concept was that if you do eighty percent of the program, you will receive substantial benefits. Yet some people have taken the 80/20 rule to mean that you only have to eat real food eighty percent of the time, and it is fine to eat any junk you want for the other twenty percent of the time.
Not only is real food a distinct concept from The Primal Blueprint, the eighty/twenty rule was never meant to be a license to eat junk twenty percent of the time. Mark Sisson himself made that very clear. Here is a link to an article by him that explains what he meant: 80/20 Revisited
If you read the article, you will see that he advocates trying for 100 percent compliance with the program, but not kicking yourself if you can only reach eighty percent. That is not a license to eat factory junk twenty percent of the time.
My Experiment in Eating Some Junk
My wife and I have been just eating real food, to the best of our reasonable ability to do so, for many years. We tried for 100 percent real food, but did not feel guilty for the times when we did not make this goal because of circumstances. Our path is to do the best we reasonably can to just eat real food, but not to feel bad about the occasions when this does not happen. We have seen enormous improvements in our health, energy, productivity, happiness, attitude, general joy of life, and ability to deal with whatever happens. If the medical profession and drug industry was depending on people like us, they would go broke, because we have no need for them.
Yet I do miss, from time to time, some of the factory foods I was addicted to. And the truth is that avoiding toxins and eating only real food is not easy. It can be awkward socially, in restaurants, at parties, at family dinners, where toxic factory food is often served. It is so much easier just to go along with the crowd and eat as they do. After reading some of the advocacy for the version of the eighty/twenty rule that allows you to eat any junk you want in the twenty percent portion, we decided to investigate. After all, the idea that we could maintain all the benefits of real food and eat any junk we wanted twenty percent of the time was tempting. So, last Friday night, we dropped off the real food wagon and ordered a pizza from a large chain that we used to frequent before we switched to real food. We got our old favorite toppings, though I could not bring myself to order a topping that contained feedlot beef.
After I took the first bite of pizza, I was astonished at how I immediately wanted to eat more and more and more of it. The taste was mediocre, yet I wanted to keep eating and eating it, to wolf it down as fast as I could cram it into my mouth. Normally I prefer to eat slowly, thoroughly chewing my food before swallowing it. I was astonished by how strong the desire to wolf it down and eat more was. As we continued to eat the pizza, I became aware of an overwhelming thirst, something that never happens when I eat real food. When I discussed this with my wife, she also had the desire to eat more and more of the pizza, and she also got very thirsty.
While I have no scientific proof of this, I am convinced there was something added to the pizza to make me want more of it, and something in it that made us very thirsty, perhaps so we would order factory soft drinks.
We finished the pizza, and still felt hungry and unsatisfied. Yet we wanted more and more of the pizza, an urge we resisted. I also felt bloated and uncomfortable, a feeling I never have when I just eat real food. There were other uncomfortable digestive consequences, as my body tried to get rid of the chemicals and toxins in the pizza. I also had some headaches, something that I normally never get. And I was low energy and tired. After two days of just eating real food, I was fine. Since then, we have tried to eat one hundred percent real food, and we have been fine, without any of those unpleasant symptoms. It is clear that the “you can eat twenty percent junk†rule did not work for us.
My Eating Rule—JERF, But Don’t Stress
I try to eat real food one hundred percent of the time, yet I am fine with the fact that I will not always meet that goal. I will carefully make sure that every item of food that enters our home is real food, and nothing else. I will cook and serve nothing but real food. Once you get in the habit of doing this, it becomes a routine, and being healthy and functioning better is well worth the time, trouble, and additional expense.
The problem comes at social gatherings and restaurants, where most of the food is never real. I will often eat a large snack of real food at home, rich in animal fats, before I go out. This helps protect my body from the toxins I may ingest, and satisfies my hunger before I am exposed to factory food. When offered desserts and food items that I should not eat, I politely decline them without trying to preach the merits of real food. If it seems like an explanation is needed, I calmly and quietly explain that I am on a strict diet for my health, which is absolutely true. Most people will accept that explanation. I will eat whatever seems the closest to real food, from what is available, and I will not eat very much of it. In a restaurant, I will carefully choose food that is as free of toxins and as close to real food as I can find, and I am not shy about asking the waiter for details. I also try to eat only at restaurants that have something that is good to eat, even though I avoid most of their menu.
Now prior to eating the pizza, we had done our usual best to just eat real food for the rest of the week and the rest of our meals, so the pizza was far less than twenty percent of our diet. But it was far too much. The benefits of just eating real food are so great that we will not throw them away to indulge in junk, or to fit in with the crowd. And we do not feel deprived because we enjoy our real food so much. There is such a huge variety of foods we can eat, and they are so much better and so much more satisfying. And we do follow a rule set down by Sally Fallon Morell, the founder and president of the Weston A. Price Foundation—never eat carbs without plenty of good animal fat.
But the main rule I follow is simple, profound, and it works—JERF. Just Eat Real Food.
This post is part of Monday Mania, Fat Tuesday, Real Food Wednesday, and Freaky Friday blog carnivals.
Real Food Is Best with Real Cooking
By Stanley A. Fishman, author of Tender Grassfed Meat and Tender Grassfed Barbecue
Real cooking makes holiday meals special, but it is great for everyday cooking as well.
Many people are starting to realize that the traditional food of our ancestors, real food, is much better for us than the chemical-drenched industrial stuff turned out by the big food industry. Fruits and vegetables grown without chemicals, grassfed and pastured meats, real dairy, traditional fermented foods, and other traditional foods, have nourished humankind for thousands of years, and are so much better than the factory stuff, both in taste and nutrition. Real food generally is more expensive, and is harder to find. But it is truly worth it, as you feel so much better and are likely to experience great improvements in your health, vitality, mood, mental functions, and general quality of life. Real food does a great job of supporting the natural functions. After all, real food has been supporting our bodies for uncounted thousands of years, and our bodies have adapted to thrive on it. Factory food has only been around since the twentieth century, and new artificial ingredients and processes are introduced every year.
But real food comes with a hidden price. It is not convenient. If you are really going to switch completely to real food, someone in your family is going to have to cook it. And that someone might as well be you.
The Death of Real Cooking
Once, America was full of fantastic home cooks who were proud of their cooking. This was not limited to women, as many men were proud of their skill at barbecuing and cooking meat. Cooking knowledge was passed down from generation to generation. Home-cooked food was so good that restaurants had a very hard time competing, and had to struggle to provide food that was even better than home-cooked. This posed a huge problem to the processed food industry, as it slithered into existence. Why would anyone want to eat their dead, relatively tasteless food? Much research was done, and three answers were found:
The first was to claim that packaged, factory foods were more “scientific,†and modern. People in the early twentieth century were in awe of science, and this argument alone was enough to get many people to give up lard and switch to hydrogenated vegetable fats, for example.
The second was to claim that certain traditional foods were “unhealthy,†and to finance “scientific†research to prove the so called “unhealthiness.†This was even more successful, persuading hundreds of millions of people to give up the sacred foods of their ancestors for inferior processed substitutes.
But the third technique was the most effective. Convenience. Factory packaged foods were designed to be convenient to prepare. It was much easier to add a few ingredients to a mix, or heat something in the oven or a pan, than to actually cook from scratch. Or you could pour factory dry cereal directly into a bowl, add a few things, or not, and eat it with no preparation at all. The advent of the microwave made things even faster and more convenient, as you could “nuke†a huge variety of packages for just a few minutes, and have something resembling a meal.
It took absolutely no skill or knowledge to prepare food this way, and most Americans simply gave up on cooking. Today, it is estimated that two-thirds of American adults do not know how to cook, though they can pop a package in a microwave, or pour cereal into a bowl, or buy a pre-made salad at the supermarket. People eat a huge portion of their meals at fast food joints or restaurants. But this convenience comes at a terrible price. Malnutrition. Most Americans suffer from malnutrition without even knowing it. Processed and factory foods are far inferior to real food in supporting the natural functions of our bodies. Chronic illness is at an all time high, and many of the afflicted are young adults, which is something new and disturbing. In fact, the physical condition of American youth has deteriorated to such a degree that 75% of those who try to join the military are rejected as being physically unfit to serve.
I believe that switching to real food is the ultimate solution to these problems, and it certainly worked for me and many others. But you cannot get real food out of a package, or just nuke it in a microwave and expect to have a meal. Real food requires real cooking.
Many people complain about the cost of real food, but I believe in the truth of the old saying, “Pay the farmer or pay the doctor.â€
The Return to Real Cooking
I cook just about everything from scratch, using real food ingredients. And the benefits to my well being have been enormous. I have gone from being chronically ill to healthy. If you are not used to cooking, learning how to cook might seem overwhelming. But it can be far easier than you might think. Real home cooking is simple, and consists of learning certain skills which are well within the abilities of most people. You do not need to be a fancy chef. And I will share a little secret with you. The more you cook, the easier it gets, if you are on the right path. Eventually, it becomes second nature, like riding a bicycle. And the real food you prepare will taste so much better. And you can take pride in the fact that every meal you make is truly nourishing and helping the natural functions of the people you feed, helping them to feel better and be better in every way. Another benefit is the sheer pleasure you can bring to others with a tasty, home-cooked meal of real food.
There are some excellent resources for learning how to cook real food. The Weston A. Price Foundation has a series of instructional cooking videos on their website, which are very informative and well done. I also recommend Sally Fallon Morell’s excellent cookbook, Nourishing Traditions as a great basic cookbook. It is also full of valuable nutritional information. When it comes to grassfed meat, I recommend what I use, Tender Grassfed Meat and Tender Grassfed Barbecue. I use them regularly. I designed them to be easy to use and traditional. While the inspiration is traditional, I have adapted these traditions to the modern kitchen.
There are other resources, as well, but learning how to cook real food is a very important part of receiving the benefits of real food. Real food deserves real cooking.
This post is part of Monday Mania, Fat Tuesday, Traditional Tuesdays, Real Food Wednesday Freaky Friday, and Fight Back Friday blog carnivals.
Enjoy your Traditionally-Cooked Grassfed Barbecue without Fear
By Stanley A. Fishman, author of Tender Grassfed Meat and Tender Grassfed Barbecue
Barbecuing tender grassfed meat the traditional way with indirect heat.
July the Fourth is near, and that means barbecue. It is an old American tradition, and a most delicious one. Barbecues in America go all the way back to colonial times, where easy access to inexpensive meat and wood meant delicious grassfed feasts cooked with logs burned down to coals. Barbecues were huge social events, often drawing hundreds or even thousands of people, lured by the ancient pleasure of pastured and wild meat cooked with fire.
But today, many are afraid to barbecue, being concerned by studies that find that suspected carcinogenic substances are created by the barbecue process.
Not to worry. Even if these studies are accurate, you can avoid the cooking method that creates the suspect substances by using traditional techniques, which are perfect for cooking grassfed and pastured meats.
What the Studies Found
I was concerned by these studies, and I must admit I stopped barbecuing for awhile. But I really missed the wonderful flavor that can only come from real barbecue, so I decided to take a close look at the studies. I wanted to resolve this paradox. The healthy peoples studied by Dr. Weston A. Price nearly all barbecued most of their meat and fish, and they had no cancer, despite the modern studies stating that barbecuing created carcinogens. Just as puzzling was the fact that humans have been cooking with fire for uncounted thousands of years, yet cancer is a very modern disease, unknown among people eating a traditional diet. If cooking with fire created cancer, humanity might have died out a long time ago. There had to be another explanation.
I decided to start by looking at the raw data. The studies found that barbecuing created two substances that were believed to be carcinogenic. One substance was created by cooking meat over direct high heat, especially when the flames touched the meat. The second substance was created when fat from the meat dripped directly on to the heat source, which created a smoke that went into the meat.
The key is that these substances were created only when the meat was cooked directly over the heat source.
Traditional Barbecue Methods Avoid the Creation of Carcinogens
My next step was to study the barbecuing methods of traditional peoples, which I did. What I found was fascinating. Most traditional barbecue was never done directly over the heat source. This was true for most peoples all over the world, and over time. The meat was cooked in front of, never directly over the heat source. The meat was invariably cooked over a container to catch the drippings, which were used for basting and as a condiment. This meant that the meat was never cooked over direct high heat, and never touched by the flames. This also meant that fat never dripped into the fire.
There were some exceptions to this rule. Some traditional peoples grilled directly over the fire, but set the grill so high over the coals that the heat was gentle, and the flames never touched the meat. Some European cooks grilled directly over the fire. The people who wrote older cookbooks looked down on this practice, stating that it gave “a noisome stink†to the meat, or that it was the mark of a bad cook.
Some peoples cooked small pieces of heavily marinated meat over a small fire, but this was the exception. Even these people kept the heat of the fire low, and kept the flames from touching the meat. Interestingly enough, the studies found that marinating meat reduced the formation of the suspect substances by 90 percent or more.
In other words, the cooking method that creates the carcinogens was not used by most traditional peoples. Use their methods, and you will not create the potential carcinogens mentioned in the studies.
But What about the Smoke?
A number of articles have been published over the Internet that point out the toxins given off by burning wood. But this is not a problem in traditional barbecue. That is because the most common fuel was one hundred percent hardwood charcoal. Charcoal is made by burning wood under controlled conditions. The toxic chemicals burn off during the process, and are gone by the time the charcoal is made. This process goes back many thousands of years.
Barbecue experts and traditional peoples did not cook over blazing raw wood, but made sure to burn the wood down to coals before cooking. Burning the wood down to coals also burns off the toxic chemicals, which literally go up in smoke.
So you can avoid the toxins in raw wood smoke by using one hundred percent hardwood charcoal, or burning your wood down to coals. These are the most traditional ways of using wood for cooking.
How to Adapt the Tradition to Modern Barbecues
Cooking in front of, not over the fire, is very different from the way most Americans grill. Grilling over direct high heat results in the creation of the substances mentioned in the studies. I believe that this method was created to deal with the extra water in factory meat, which requires direct high heat to be somewhat palatable rather than grey and soggy.
But grassfed meat, including steaks and burgers, cooks beautifully in front of, not over the heat source. The meat is never scorched or charred, and picks up a wonderful flavor from the coals. You can avoid the risks and have a perfect cooking method for grassfed barbecue by cooking in front of, not over the heat source.
This cooking method is used in all the recipes in Tender Grassfed Barbecue, and is the method I use whenever I barbecue. This July 4th, we are going to enjoy a beautiful thick prime rib steak, cut from a beautiful grassfed roast we got from U.S. Wellness Meats. And we will enjoy without fear, following the tradition of our ancestors.
This post is part of Monday Mania, Fat Tuesday, Traditional Tuesday, Real Food Wednesday, Freaky Friday, and Fight Back Friday blog carnivals.
Paleo, Primal, and Price
By Stanley A. Fishman, author of Tender Grassfed Meat and Tender Grassfed Barbecue
Grassfed bison meat is a healthy, basic human food that is valued by the Primal, Paleo, and Price movements. photo credit: puroticorico
The question has arisen recently on various blogs about whether the teachings of Dr. Weston A. Price are compatible with the Paleo and Primal movements. A similar question has been raised as to whether the Weston A. Price Foundation and its members are hostile to the Paleo and Primal movements.
I have studied Dr. Price’s work for years, so much so that my copy of his book, Nutrition and Physical Degeneration, has literally fallen apart. I have been a member of the Weston A. Price Foundation for years. I have followed a Weston A. Price style diet for over six years. I have read and studied almost every article on the vast website of the Weston A. Price Foundation. I have designed my cookbooks to be completely compatible with the teachings of Dr. Price. I have strongly advocated the Weston A. Price style of eating on my blog, and still do.
Though I am a member, I do not speak for the Weston A. Price Foundation. Nobody speaks for the Foundation except its officers, officially designated spokespeople, and board members. I speak for myself.
I consider the teachings of Dr. Price to be compatible with a number of Paleo and Primal diets.
I support, respect, and admire the Paleo and Primal movements.
We have so much in common. We are all looking for an alternative to the horrible modern diet which has destroyed the health of so many people. We all reject modern processed foods in favor of real food, food that humans have thrived on for uncounted years. We are all trying to base our diets on the wisdom of our ancestors. So many of us have had amazing health benefits from following the food wisdom of our ancestors. We are natural allies. We should unite politically to protect our access to real food. We should support, encourage, share what we know, and learn from each other. And many of us have been doing exactly that.
The Many Diets of Doctor Price
As many of us know, Dr. Price traveled the world for ten years, visiting and studying various peoples who were eating the traditional diets of their ancestors. Each one of these traditional people had relatives who were eating a modern diet in a nearby town or city, so Dr. Price was able to compare the teeth and health of those who ate traditional food to those who ate modern food. Dr. Price found that the people eating their traditional diets had perfect teeth, despite having no dental care, and were free of the modern chronic diseases that cripple and kill so many people in modern cultures, both then and today. In other words, they had no cancer, no heart disease, no birth defects, not arthritis, no asthma, no allergies, no tuberculosis, none of the modern chronic diseases. They were so much healthier than we are, in so many ways. Yet, the relatives of those people, if they made the terrible mistake of eating modern foods, lost their teeth, and suffered from all of the chronic modern diseases, unlike their cousins who ate like their ancestors.
No two of the diets studied by Dr. Price were alike. There were peoples who ate traditionally prepared grains and dairy, along with meat and vegetables. There were peoples who ate meat, dairy, and vegetables, but no grains. There were peoples who ate only the animals they hunted, and ate no dairy, grains, or vegetables. Most of these peoples ate wild seafood, but some had no access to it. All of these peoples were healthy and free of chronic disease, with perfect teeth. And they had essentially no modern medical care, and no dentistry. So we know for a fact that all of these ancestral diets worked wonderfully for human beings.
Yet, all of these diets had something in common. They all ate meat, and they all consumed large amounts of animal fat, and/or fish fat. They all fermented various foods, a process that both preserved foods and increased the nutritional value. They all had sacred foods, foods that they valued above all others. These sacred foods were rich in animal or fish fat, including such items as organ meats, fish eggs, and butter. None of these peoples ate modern processed foods, even the kinds that were available in the 1930s.
So you can follow the research results of Dr. Price, and eat or avoid a wide variety of foods. You do not have to eat grains. You do not have to eat dairy. As long as you eat real, unmodified food, and eat plenty of natural animal fat, and avoid modern processed foods, you are on the path. You can also add in traditionally prepared grains and/or dairy, and still be on the path. It depends on how you respond to various foods, what you can get, how much work you are willing to put into it, and the condition of your body. The choice is yours, and I respect your right to make it.
The Many Diets of Paleo and Primal
There is no single Paleo or Primal diet. There are dozens of variations. Some allow some dairy and/or grains. Some do not. These diets are constantly evolving and changing as more is learned, a healthy and vital process that is great for the movement. Yet, all of these diets seek to eat the foods that our ancestors thrived on, and look to the wisdom of our ancestors in choosing food. Many of them seek to eat foods similar to those eaten before the advent of agriculture. No one knows for sure what Paleolithic people ate. We can make some pretty good guesses, based on what people without agriculture or herds have eaten in recorded history, and based on what some of the peoples studied by Dr. Price ate. Some of the details of what we do know are surprising. For example, some people who had no dairy animals ate animal milk. They did so by killing female animals, and eating the milk they found in the body. They would also kill young animals, such as bison calves, and eat the milk they found in the digestive system of the animal. We know that the Native Americans did this, and there is no reason to believe that any people who lived by hunting did not do the same. My point is that ancestral eating covers a huge range of foods.
I have spent a huge amount of time lurking on various Paleo and Primal blogs, and reading a huge number of articles. It is clear to me that no one in the movement actually wants to dig in the earth for bugs, or grab a spear and hunt for mammoth. The focus is on eating the foods of our ancestors, the foods we have eaten for a very long time, the foods that our bodies are accustomed to, the foods that we thrive on. That is a wonderful goal, and I share it.
What Does the Weston A. Price Foundation Actually Do about Paleo and Primal?
I am speaking only from my own observations, as I do not speak for the Weston A. Price Foundation. As I see it, the view of WAPF has changed with the evolvement and change of the Paleo and Primal movements.
The initial book by Dr. Cordain advocated a low-fat diet, which was totally opposed to the teachings of Dr. Price, and the book was not well received for that reason, and others. But many in the Paleo and Primal movements understand the value of traditional animal fats, and even Dr. Cordain has backed off that position. One of the things I love about these movements is the willingness to learn and change as more is discovered. And these changes in position have had an impact.
I think it is the most recent actions of WAPF that are most relevant to the issue. In March 2012, my friend Sarah Pope, a member of the board of the Weston A. Price Foundation, attended the PaleoFX12 convention is Austin, Texas, as a representative of the Weston A. Price Foundation. Sarah took part in a panel discussion, had a wonderful time, and had her picture taken with some Paleo leaders, such as Robb Wolf and Nora Gedgaudas. She wrote two positive blog posts about the conference, and mentioned how the Paleo movement “has much in common with the nutritional principles of Dr. Price.†It is clear that the hand of friendship was extended and accepted. And that is exactly the way it should be.
The Paleo, Primal, and Price Movements Are Already Learning from each Other
Anyone who reads a number of Paleo blogs knows that many Paleo people like the teachings of Dr. Price and WAPF, and have adopted some of the traditional methods of food preparation taught by WAPF. In fact, I have seen a great deal of praise for Price and WAPF methods on many Primal blogs and forums. Conversely, many Price followers have learned from the Primal and Paleo communities and changed their diets. I have three good friends who have followed a WAPF diet for years. They have experienced great health benefits, but have had some bad problems at times. All three of my friends have modified their diets by adopting some Paleo principles, including avoiding grains, and have had wonderful results with their customized “Price-Paleo†diets.
I myself have adopted some Paleo and Primal ideas in what I eat, and the results have been great!
All of us are individuals, we are all different, and what works for some may not work for all. But friendship between the Paleo, Primal, and Price movements benefits all of us.
I am grateful for the Weston A. Price Foundation, whose priceless knowledge enabled me to save my life and restore my health. And I am grateful to the Paleo and Primal movements, which have inspired so many people to reject SAD and adopt ancestral eating, and has taught me some valuable lessons.
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A Real Paleo Diet — Grassfed Meat, Fat, and Organ Meats
This post is part of Monday Mania, Fat Tuesday, Real Food Wednesday and Fight Back Friday blog carnivals.
Improve Your Terrain and Natural Functions with Real Food and Grassfed Meat
By Stanley A. Fishman, author of Tender Grassfed Meat and Tender Grassfed Barbecue
This cooling, traditional yogurt drink, known as Ayran, is full of beneficial bacteria.
I have been thinking recently about why real food, including grassfed meat, has made such a huge difference in my health and wellbeing. After all, I had been brought up to believe that healing could only come from doctors and medicine, and that I should do everything the doctor says. The very phrase “just what the doctor ordered” shows the power our culture gives this profession. Yet, the medical profession failed me completely. When there was nothing else they could do, I had to go somewhere else. Eventually, strengthening the natural functions of my body by avoiding toxins and bad foods, and eating real food and grassfed meat, restored me to good health. No doctor, drug, or medical procedure was involved.
This used to be puzzling to me, after all, everybody knows that bacteria are bad, and cause almost all disease. We are also taught that the only way to restore health is to kill the bad germs through medical procedures. But the chronic respiratory infections I used to get many times a year just stopped happening, a few months after my diet changed. Why?
The answer lies in a conflict of scientific theories, between Louis Pasteur and Claude Bernard. Almost everyone has heard of Pasteur, whose theories are the basis of modern medicine. But almost nobody has heard of Bernard. Yet, based on my own experience, Bernard was right.
Pasteur and Bernard
Louis Pasteur was a French scientist whose theories are the basis of much of modern medicine. Pasteur became famous when he developed a way to help the French wine industry deal with mold, a problem that had become so bad that the very existence of French wines was in jeopardy. Pasteur also developed the process that bears his name, Pasteurization, which is used to supposedly make milk safe to drink.
Pasteur believed that most disease was caused by bacteria and germs, and that killing these small microorganisms was the key to fighting disease and healing most illnesses. This theory is accepted by the modern medical profession, and governments, who try to control disease by killing germs and bacteria. Pasteur incorrectly taught that humans should have no bacteria at all, and all bacteria should be killed. We have learned that humans have a symbiotic relationship with certain bacteria, which are absolutely necessary for digestion and the proper functioning of the immune system, and other purposes. These are now called “good” bacteria.
Bernard, who lived and taught at the time of Pasteur, had a very different view. He saw bacteria as necessary to the proper functioning of the human body. He also taught that bacteria could change inside the body, going from beneficial to harmful, or from harmful to beneficial. Bernard believed that the form taken by the bacteria was completely dependent upon what he called the “terrain,†which was the actual condition of the body. As long as the body was well-nourished, well-exercised, and healthy, the bacteria inside the body would be beneficial and protective. But if the “terrain†was damaged, through injury, or malnutrition, or trauma, some of the bacteria would change to a pathenogenic form that would harm the body, cause disease, and even death. Conversely, if you improved the “terrain†through nutrition and other means, the bacteria would change back to a beneficial form and stop harming the body. To Bernard, the condition of the “terrain†was everything.
In other words, there were two very different theories. One tried to cure by killing bacteria and viruses. The other tried to cure by strengthening the body, which would cause the bad bacteria to be gone, by changing form.
On his deathbed, Pasteur is reported to have said, “The germ is nothing, the terrain is everything.”
Improving the Terrain
The two theories are not completely opposed to each other. It is generally recognized that a strong, well-functioning immune system enables people to fight off disease. And someone who is afflicted by an infection may well need help to fight the infection and give their body a chance to recover. And it is true that the body will fight and kill harmful bacteria and viruses.
But nobody that I know is opposed to a body that functions well, or, in other words, a body with great “terrain.†So how do we improve the “terrain�
The route I have taken is to avoid toxins, emissions, and poisons, and to eat the nutritious foods of our ancestors. I have also come to realize the importance of avoiding stress, avoiding anger and fear, and getting enough sleep. All these things improve my “terrain,†and should help most people.
Avoiding Toxins
This is very difficult to do in a world polluted with chemical poisons. But you can do many things to reduce the amount of chemicals and toxins that enter your body. To me, this means avoiding all food and items that contain added chemicals, to the extent possible. Since chemicals are everywhere, this requires learning about the toxins and how to reduce your exposure to them. Two of the most basic ways you can do this is to eat only foods that are organic or the equivalent and drink filtered water. The best source I know for the right way to eat is contained on the website of the Weston A. Price Foundation, which has a huge number of online articles on many important subjects. This was how I learned the truths that enabled me to rebuild my “terrain†and restore my natural functions, which has resulted in the best health of my life. I have had no reason to see a doctor for over ten years now.
It is important to filter water, as water contains many toxins such as fluoride, aluminum, chlorine, drug-residue, and many others.
Eating Real Food and Grassfed Meat
This was, without doubt, the key part of my journey to health. Real food is the food of our ancestors, raised, cooked and eaten without the use of chemicals. It does not include GMOs or flavor enhancers. It merely includes food, and nothing else. I found that eating grassfed meat was the key to rebuilding my body to strength and vitality. Many traditional peoples used meat for this purpose. Only grassfed meat has had this effect on me, as the factory meats raised with chemicals and unnatural feeds just did not help me. Using cooking methods similar to those of our ancestors is also important, as modern cookware is often full of toxins that can leach into the food.
Avoiding Stress, Fear, and Anger
There is a good deal of stress in life. But most stress is created not so much by what actually happens, as by how we think of it. Stress causes the body to produce free radicals that actually damage the body, harming the “terrain†and hampering the natural functions. Fear and anger have a similar effect, causing the release of chemicals that pump the body up to take drastic fight-or-flight action, which is useful only if you are fighting or running. These chemicals also harm the “terrain,†and interfere with the natural functions. I try to cultivate a happy, peaceful attitude, and to avoid stressful situations to the extent that I reasonably can. I also choose to avoid responding with fear or anger, to the extent reasonably possible, by thinking positively when I can. I have also found that focusing on happy thoughts, by paying attention to and enjoying the many good things that happen seems to help the “terrain.†After all, feeling good feels much better than being scared or angry. There are times when it is very hard to avoid fear or anger or stress, but to the extent there is a choice, I choose to avoid them.
I am not a medical professional, and I can only use my own experience as my guide. I am sharing that experience, and my thoughts on what happened to me. But, for me, I am confident that improving my “terrain†through real food and grassfed meat enabled the natural functions of my body to function well, and improved my “terrain,†as did taking a more positive view of life.
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This post is part of Monday Mania, Fat Tuesday, Real Food Wednesday, and Fight Back Friday blog carnivals.
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