The Learning Center

Bone Broth Series: 4 Ways Gelatin Will Benefit Your Health

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Lemon roasted whole chicken, spicy BBQ beef ribs, bone-in honey-glazed pork chops…so tasty!

If you’re a carnivore, you may have experienced the mouthwatering excellence of well-prepared, high-quality meats. In my family, those dishes don’t last long; even my 9 month old loves her balsamic roast beef! I’m so proud of my goofy little kid. 🙂

But, once the delight of a great meal ends, we often have odd leftovers: bones, cartilage, fat, or whatever else wasn’t consumed as part of the main dish. In the past, I’ve simply chucked it all in the garbage. Unfortunately, I didn’t know what a waste that was.

What on earth would I do with those leftovers nowadays? Well, if I’m up for getting some good nutrition (I’m always up for that!), I’ll make bone broth out of it. My mom has made me aware that the name “bone broth” isn’t very cute; so, in order to do the broth a little justice, I’d describe it as a rich version of regular broth/stock that has been slow-cooked and infused with all the nutrients that were left behind from your last animal-based meal. If you don’t have any odd leftovers, getting “soup bones” from the butcher can also do the trick. Though bone broth is obviously based on the nutrients left in bones, herbs and vegetables are often added to it to increase its nutrients and add to the taste. It’s a great way to get all those missed nutrients back into your diet and not be wasteful.

Because there is so much to discuss about bone broth, this first post of the “Bone Broth Series” will highlight one of its best features: gelatin. What’s the big deal about gelatin?

1.Gelatin improves digestion: by stimulating increased gastric acid secretion during digestion, it decreases the all-too-common occurrence of poor nutrient absorption and poor protein breakdown [1]. Dr. Robert Atkins and studies provided to him by his chief research officer consider protein breakdown as a pretty big deal: “the inability to properly digest protein contributes to asthma, diabetes, food allergies, osteoporosis, iron deficiency anemia, pernicious anemia, candida, rheumatoid arthritis, intestinal infections, psoriasis, vitiligo, hives, eczema, dermatitis, herpetiformis and acne” [1] [6]. Additionally, because of gelatin’s ability to absorb water, it allows for smooth intestinal transit and healthier bowel movements [2]. That’s a triple thumbs up in my book!

2.Gelatin heals gut disorders and supports immune health: it strengthens the mucosal lining of the stomach, decreases leaky gut syndrome symptoms, and improves other inflammatory bowel diseases [2] [3]. As many of us know, an impressively large portion of our immune system is directly related to gut health [5] [7]. Therefore, it’s necessary to consider the state of your gut when you’re sick: there is probably room for improvement. Great information about healing your gut can be found in Dr. Campbell-McBride’s book, Gut and Psychology Syndrome: Natural Treatment for Autism, Dyspraxia, A.D.D., Dyslexia, A.D.H.D., Depression, Schizophrenia.

3.Gelatin supports liver detoxification by providing enough glycine (an amino acid) for the liver to perform its glycine-dependent protective functions [4]. We live in a world full of toxins: the air we breathe, the water we drink, and even the food we eat can be absolutely saturated with chemicals that build up in our bodies, impairing normal healthy functions and inducing states of disease. Therefore, maintaining our primary “detox” organ is of utmost importance.

4.Gelatin supports joint, bone, and skin health [1] [9]. Who doesn’t want to feel good AND look good? By providing the body with the amino acids necessary to support collagen production, it helps keep skin supple and strong [2]. Amazingly, it can even improve painful conditions such as rheumatoid arthritis and other degenerative joint diseases, as well as inhibit bone collagen breakdown and stimulate increased bone mineral density [3] [1] [10] [11]. Though the body can form the amino acids necessary for collagen production by itself, the Weston A. Price Foundation explains that “the millions of Americans suffering from stiff joints, skin diseases and other collagen, connective tissue and cartilage disorders [still] might be suffering serious shortfalls of proline, glycine and other needed nutrients [found in gelatin/bone broth],” despite the body’s natural ability to produce them [1].

As I’ve described, bone broth has many benefits, especially relative to its gelatin content. However, I’ve found that sometimes it gets used up much faster than I can make it. My husband and I take this gelatin (in the form of collagen hydrolysate) in case we don’t have any bone broth at hand. Actually, I’ve discovered that I sleep like a rock after taking it before bed…and every mama knows how precious sleep is! I can thank glycine, an amino acid that acts as an inhibitory neurotransmitter, for that benefit [8]!

There you have it: gelatin is something everyone might need more of. Though it’s regularly part of traditional diets, it has sadly fallen out of the modern day diet. Good thing gelatin is making a trendy comeback! More information on the many benefits and details about bone broth is yet to come.

For further reading, the Weston A. Price Foundation has a great article:

https://www.westonaprice.org/health-topics/why-broth-is-beautiful-essential-roles-for-proline-glycine-and-gelatin/

Article Summary:

  1. Making bone broth prevents wastefulness.
  2. Bone broth provides the body with nutrients that commonly lack from the modern day diet.
  3. Gelatin, a key component of bone broth, improves digestion.
  4. Gelatin heals gut disorders and supports immune health.
  5. Gelatin supports liver detoxification.
  6. Gelatin supports joint, bone, skin, hair, and nail health.

Disclaimer: All information on this blog is for informational purposes only. I am not a licensed medical professional. Please discuss any dietary changes, supplements, or medical questions with your doctor.

dianes-profileDiane Stanislowski is a wife, mother, and researcher with the goal of restoring the practice of traditional holistic approaches to wellness and sharing evidence-based information with the public.

She lives in Grand Forks North Dakota with her husband and daughter Jane, and receives raw milk and pastured meats from Bartlett Farms.

 


 

References

[1] https://www.westonaprice.org/health-topics/why-broth-is-beautiful-essential-roles-for-proline-glycine-and-gelatin/

[2] https://chriskresser.com/5-reasons-why-even-vegetarians-need-gelatin/

[3] https://www.ncbi.nlm.nih.gov/pubmed/4275322

[4] Ottenberg, R, Painless jaundice, Journal of the American Medical Association, 1935, 104, 9, 1681-1687

[5] https://www.ncbi.nlm.nih.gov/pubmed/23426535

[6] Atkins, Robert, Dr.Atkins’ Vita-Nutrient Solution (Simon & Schuster, 1998), pp. 234.235.

[7] https://www.amazon.com/Psychology-Syndrome-D-D-D-H-D-Schizophrenia/dp/0954852028

[8] https://www.ncbi.nlm.nih.gov/pubmed/11396606

[9] http://medicinemosul.uomosul.edu.iq/files/pages/page_1988246.pdf#page=48

[10] https://www.ncbi.nlm.nih.gov/pubmed/11071580

[11] https://www.ncbi.nlm.nih.gov/pubmed/11349896

 

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Garlic Teriaki Pork Kebabs

Hi friends! 

You’re already getting busier now that spring is here, but imagine when school is out and your summer schedule begins!

Lots more time outside and less time in the kitchen. But it’s not all work. There’s plenty of fun to look forward to — like having friends over to enjoy a bonfire or cooking up a special recipe on the grill. Summer can be one of the most special times of the year.

We all need less social media “friends” and more real face-to-face connections in our life. It adds so much meaningful value.

That’s partly why I’m sharing this recipe. Quality food that’s prepared in an amazing way actually heals our bodies, providing the building blocks to make us less prone to disease and more vibrant in our day to day life. But wrapped up in the real food experience is the opportunity to enjoy that food with friends!

The recipe below was sourced from Shannon Hayes’ book, The Farmer And The Grill. Shannon’s cookbooks open up the world of grass-fed and pastured meats to anyone desiring a hands-on understanding. We recommend her work!

As you plan ahead for the summer, please consider using real food as a powerful tool to build up and edify those around you. This recipe seems to provide a rather “festive” way to do just that. Enjoy!

kabab2

pg 105, The Farmer and the Grill
Good for company
Kid-friendly
On a budget
Serves 4

1 cup frozen orange juice concentrate
6 cloves garlic, minced
1/2 cup soy sauce
1/3 cup honey
1/4 cup rice wine or sherry
4 tablespoons sesame oil
2 tablespoons ginger, chopped
2-3 green peppers, cubed
1 cup pineapple, chunked
1 cup cherry tomatoes
2 onions, cut in wedges
2 pounds pork kebabs
metal skewers, or bamboo skewers soaked 30 minutes or more in water

Remove pork kebabs from the package and butterfly them by slicing almost through the center of each cube. This enables the marinade to more fully penetrate the meat.

In a stainless-steel or other non-reactive bowl, whisk together the orange juice concentrate, garlic, soy sauce, honey, wine, 2 tablespoons of the sesame oil and ginger. Reserve 1/2 cup for glazing the vegetables, then add the pork to the remaining marinade. Stir to coat. Cover and refrigerate 4 hours or overnight, turning once or twice during the marinating period. Do not marinate longer than a day, or the meat will become mushy. Just before grilling, remove the meat from the marinade, spear it onto the skewers, then blot it dry. Spear the fruit and vegetables separately. Brush the kebabs with the remaining sesame oil. Allow everything to come to room temperature while you prepare the grill.

Light the grill and allow it to warm with the lid down until it is hot. When it is fully warmed, you should be able to hold your hand 5 inches above the grate for no more than 2-3 seconds. If you are cooking with charcoal, you might need to layer the coals a bit higher than usual in order to achieve this temperature.
Scrape the grate clean with a wire brush. Place all the skewers directly over the flame. Turn them one-quarter turn every three minutes, covering the grill between turns, until the meat is nicely browned. The total cooking time should be about 12 minutes. Serve the meat and vegetables with rice.

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Won’t You Smile With Us?

Won’t you smile with us? These oinkers are too cute! But don’t pick them up — momma is very protective. Tell us what you think in the comments!

 

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CLA: The Carnivore’s Secret Weapon

alex-munsell-18753 (1)

Cancer and autoimmune disease: two of the most hideous diseases embedded in my family’s history. After struggling with the idea that more of my family members could develop these diseases, I decided to do further research. It couldn’t hurt. I came across loads of information, but the most intriguing material I found was how disease can be treated and prevented with quality food and lifestyle changes…even these diseases, despite their gloomy reputations.

Of course, there are many different foods, supplements, and lifestyle alterations that promote a disease-free existence. Many of the at-home strategies that I read about were similar, but are far from the average American diet and lifestyle. But, it’s still no surprise that nobody can benefit⏤sick or healthy⏤from neglecting exercise, eating processed and chemical-laden “food,” or eating out of boredom instead of need. Random fact: did you know that fasting has a plethora of benefits, including killing off cancer cells and even increasing the efficacy of cancer therapy [1] [2]? Cool, right?

Anyway, a lot of conversation happening in the realm of disease prevention and treatment is heavily concentrated on the debate between vegans and omnivores. In my past and recent research, I’ve found both sides of this food debate to be compelling; however, it’s much more complex than simply “to eat animals products or not to eat animal products.” Actually, the answer seems to lie in between the quality of food (e.g. organic vs not organic) and the type of food (e.g. soaked rice vs unsoaked rice) rather than the source of the food (e.g. animals vs plants). With all that in mind, conjugated linoleic acid (CLA) caught my attention. So, what is CLA and why is it beneficial?

CLA is a naturally occurring fatty acid that is produced in the rumen (the first compartment of a four-compartment stomach), and thus is present in dairy products and ruminant meat [3]. A few examples of ruminant animals are deer, cattle, sheep, and goats [4]. Though CLA is found in all ruminants, “grass-fed ruminant species have been shown to produce 2 to 3 times more CLA than ruminants fed in confinement on high grain diets.” Interestingly, this is “largely due to a more favorable rumen pH” [5] [6] [7] [8].

CLA has been shown to have many positive biological effects, such as [9]:

  1. Prevention of muscle wasting [10]
  2. Inhibition of fat formation/reduction of body fat [11] [12] [13]
  3. Improvement of insulin sensitivity [14]
  4. Inhibition or prevention of various cancers, including breast and prostate  [15] [16] [17] [13]
  5. Modulating the immune system [18] [13]
  6. Lowering of cholesterol [19]

CLA is even available as a dietary supplement. But, because there is a lot of discrepancy in research findings about the different isomer forms (chemical structures) of CLA in supplements , it is wise to get it in its most natural form to avoid unwanted complications [20]. That’s the rule my family and I stick to. Plus, there are plenty of other benefits of eating high quality meats and dairy, besides being loaded with cancer-fighting antioxidants like CLA. 🙂

It’s more than just a pleasurable experience to enjoy a cold glass of raw milk, an herbed beef rib roast in red wine sauce, or even some homemade granola over fresh raw yogurt. You’re also feeding your body everything it needs to function at peak performance and stay disease-free. Even if you have the pains of cancer and autoimmune disease fighting against you, there are ways to not only prevent progression of these diseases, but put them into remission. And you can do this while enjoying what you eat and how you live. Cheers to health through delicious food!

If you’re interested in finding out more information about natural cancer prevention and treatment and/or treatment of autoimmune disease (specifically, Hashimoto’s disease), here are two excellent sources:

  1. https://thetruthaboutcancer.com/
  2. https://thyroidpharmacist.com/

Disclaimer: All information on this blog is for informational purposes only. I am not a licensed medical professional. Please discuss any dietary changes, supplements, or medical questions with your doctor.


 

Diane Stanislowski is a wife, mother, and researcher with the goal of restoring the practice of traditional holistic approaches to wellness and sharing evidence-based information with the public.

dianes-profileShe lives in Grand Forks North Dakota with her husband and daughter Jane, and receives raw milk and pastured meats from Bartlett Farms.

References:

[1] https://thetruthaboutcancer.com/video-benefits-of-intermittent-fasting-cancer-patients/

[2] https://www.ncbi.nlm.nih.gov/pubmed/27557543

[3] https://www.ncbi.nlm.nih.gov/pubmed/12045395

[4] https://www.britannica.com/animal/ruminant]

[5] https://www.ncbi.nlm.nih.gov/pubmed/8376232

[6] https://www.ncbi.nlm.nih.gov/pubmed/11063308

[7] https://www.ncbi.nlm.nih.gov/pubmed/12019607

[8] http://www.nrcresearchpress.com/doi/pdf/10.4141/A97-006

[9] http://www.raw-milk-facts.com/CLA_T3.html

[10] https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2893570/

[11] https://www.ncbi.nlm.nih.gov/pubmed/11110851

[12] https://www.ncbi.nlm.nih.gov/pubmed/11725826

[13] http://ajcn.nutrition.org/content/79/6/1132S.abstract?ijkey=742b10a2dcc94b10798c17e13e03cb4c5fdcec74&keytype2=tf_ipsecsha

[14] https://www.ncbi.nlm.nih.gov/pubmed/27096060

[15] https://www.ncbi.nlm.nih.gov/pubmed/10630598

[16] https://www.ncbi.nlm.nih.gov/pubmed/18029471

[17] https://www.ncbi.nlm.nih.gov/pubmed/20043266

[18] https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4574006/

[19] https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2846864/

[20] https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2129137/#B144

 

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Have you ever felt aches and pains after shoveling the sidewalk? How about burning in your joints after a long walk or jog?

Those feelings are a sign that you’re stretching yourself and growing muscles that take you to the next level.

But if you aren’t careful, your body may not have the building blocks needed to repair and heal after a workout. You might be discouraged to find that you feel so sore after pushing yourself, that you’d rather quit than feel pain for days.

Let me ask you a question. Are you sure you’re replenishing your energy reserves appropriately? Are you confident you are feeding your body the building blocks to grow stronger after exerting energy?

Deep down we all know that if we take something out we need to put something back — whether that be in our bank account or our body’s nutrients. 

I’ve learned that there is a truly body-nourishing energy drink that is all natural, and can be sourced from locally raised pastured animals.

It’s called bone broth.

You’ve heard people talking about it. Maybe you’ve even made it once or twice. Regardless, if you have or haven’t, here are a few benefits of bone broth from Dr. Axe:

  1. Protects Joints
  2. Good for the Gut
  3. Maintains Healthy Skin
  4. Supports Immune System Function
  5. Boosts Detoxification  

766px-Broth_hg

Broth photo by Hannes Grobe (Own work) [CC BY 3.0 (http://creativecommons.org/licenses/by/3.0)], via Wikimedia Commons



 SIMPLE AND EASY RECIPE FOR CHICKEN BONE BROTH

2 to 3 pounds of bony chicken parts, such as necks, backs, breastbones and wings
4 quarts cold filtered water
2 tablespoons vinegar
1 large onion, coarsely chopped
2 carrots, peeled and coarsely chopped
3 celery stalks, coarsely chopped
1 bunch parsley

Place chicken pieces in a large stainless steel pot with water, vinegar and all vegetables. Let stand 30 minutes to 1 hour. Bring to a boil, and remove scum that rises to the top. Reduce heat, cover and simmer for 6 to 8 hours. The longer you cook the stock, the richer and more flavorful it will be. This will impart additional minerals to the broth

Simplified from this recipe.


 

As a farmer and someone who keeps busy in the family business, I find that I often don’t get the level of working out that challenges me to get to the next level of fitness.

Even getting outside to do chores twice a day doesn’t always force me to expand my abilities. Especially during the winter, indoor office time and not having as much activity can make me tired and somewhat depressed.

So I decided to take on a challenge.

I decided to try my hand at a world-famous Spartan obstacle course race near Atlanta, GA. It’s running, climbing, lifting, and crawling through mud, water, trees and more!

The best part is that I’ll be doing the race with friends and my brother Jonathan.

In getting myself ready for the challenge, I’ve started paying more attention to what my body is getting in order to maximize my workout routines.

I’ve made a habit of taking homemade bone broth every morning. Overall, I feel GREAT!

I am convinced that as long as I’m depositing nutrients to my body’s reserve through real food such as bone broth, I can push myself and not regret it. Nutrients like calcium, magnesium, phosphorus, silicon, sulphur and others are getting where they need to be because I’m taking in a nutritious energy drink.

Before taking bone broth, I had been consistently taking vitamin C tablets. That made my joints feel significantly better. While I still plan to take supplements as needed, I’m hooked on bone broth after experiencing better recovery after workouts using bone broth,

Now I don’t worry as much about hurting myself doing pushups, pullups, burpees, box jumps, and miles under feet in preparation for the race.

Have you been anxious to try making some bone broth? If so, I encourage you to take the plunge and give it a try. I think you’ll be impressed with the benefits, and knowing you are getting nutrients into your body. It is worth the effort. 

I hope that you will join me in pushing yourself to try something new. It doesn’t have to be big, but any step forward builds momentum that carries you on to achieving more.

 

spartan2

 

 peterprofilePeter Bartlett is a son, brother, and animal lover who manages the cattle and creamery at Bartlett Farms. His passion is to help parents make diet and lifestyle changes that enable their children succeed in a toxic world.

He lives in Bottineau ND, building a tiny house and working behind the scenes to serve customers of Bartlett Farms.

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The Unfortunate Way I Discovered Vitamin K

b0aokkybakm-janko-ferlic

Breastfeeding! What a wonderful closeness it provides for a mother and baby. However, it can be very nutritionally demanding and is not always problem-free.

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Jane, two days old.

A couple months into nursing, I noticed that my dental health was declining, despite my dedicated brushing, flossing, and tongue-cleaning regimen. Of course, the feeling that my teeth were “crumbling,” soft, and overly-sensitive was discouraging, but the new yellowness between my teeth and a few holes and dark spots in my molars were disturbing. So, of course, I dived into books and articles to find a holistic cure. I feared that my teeth were just a reflection of my bones–were they crumbling, too?

Of course, dental hygiene, teeth grinding, age, genetics, and vomiting (morning sickness…yuck!) dramatically affect the state of our teeth, but…SURPRISE! Diet has more of an effect on our oral health and our bones than most of us know. And it’s not all about sugar.

I came across some fascinating information regarding the natural synergy of minerals and fat-soluble vitamins such as….*drumroll*…calcium and vitamin K in bone metabolism:

Bad news for most:

There are 3 different kinds of vitamin K (K1, K2, and K3), yet people are commonly deficient in it [1].

Deficiency is more likely to be found in those who have digestive problems, have used antibiotics (which are also found in our water and some foods), and/or use cholesterol-lowering drugs (statins) [2] [3] [18]. Unfortunately, these issues are very widespread! That’s a little alarming…

If you’re deficient in vitamin K, calcium deposits accumulate in your blood vessels. This is called “vascular calcification.” The WHO states that cardiovascular disease (CVD) is the number one cause of death globally, yet, it isn’t well-known that vascular calcification is a key cause of CVD and CVD-induced death [4].

But, on a positive note, The Oman Medical Journal stated in 2014 that vitamin K can actually inhibit this “vascular and soft tissue calcification,” and that it can prevent and eventually treat cardiovascular disease [5].

In other words, vitamin K is necessary in order to get calcium where it needs to be. Without it, all that calcium will just accumulate in the wrong places. There’s hope!

Calcium/vitamin D supplements alone are not enough for your bones, and too much for your heart:

I’m sure you know someone popping calcium/vitamin D supplements like they’re candy. Here’s why you shouldn’t:

“elevated consumption of calcium supplements may raise the risk for heart disease and can be connected with accelerated deposit of calcium in blood-vessel walls and soft tissues” [6].

This concern is especially relevant for vitamin K-deficient individuals. However, as I mentioned above, it’s fortunate that

“calcium in tandem with vitamin K2 may well be the solution for bringing necessary bone benefits while circumventing an increased risk for heart disease” [7].

So, if you’re going to take supplemental calcium (and vitamin D), make sure you get your fill of vitamin K! It’s absolutely essential!

It’s possible to strengthen your teeth, too:

As I’ve partly pointed out, vitamin K may serve as the missing puzzle-piece for those who suffer with osteoporosis, low bone mineral density, and even tooth decay [8] [9] [10]. 

In fact, according to the Journal of Bone and Mineral Metabolism, vitamin K “is safe in treatment for osteoporosis” [11] and it effectively prevents new fractures from occurring [15].

Therefore, one can even avoid the low bone mineral density that eventually leads to osteoporosis. And your smile doesn’t have to suffer, either. According to the Weston A. Price Foundation, tooth remineralization is more than possible with a diet high in minerals and fat-soluble vitamins [10]. 

So, I guess the question is this: why wouldn’t you pay more attention to vitamin K? I’m sure glad I found out about it!

To highlight the vast actions of vitamin K, here are some other cool things it does:

1. It may have a role in preventing and/or treating Alzheimer’s Disease [14]

2. It’s being evaluated as a new treatment for lung cancer [16]

3. It suppresses cancerous cell growth in the liver [17]

Okay, now that I know how important it is, where on earth can I find it?

Author's daughter Jane

Jane, 7 months

According to Sally Fallon’s Nourishing Traditions and Dr. Natasha Campbell-McBride’s Gut and Psychology Syndrome, vitamin K is found in

organ meats (such as liver),

egg yolks,

butter,

full fat cheese,

fats from healthy animals,

properly-prepared grains (soaked or fermented),

dark leafy vegetables,

vegetables of the cabbage family,

fermented soy foods (like miso or natto),

and other fermented foods (sauerkraut, fermented carrots, real fermented pickles, et cetera) [12] [13].

However, our mineral-deficient soil and commonly malnourished animals can’t always produce products concentrated with significant amounts of vitamin K.

So, it’s important to seek out high quality food if you want to benefit nutritionally.

If you can’t get your hands on quality organ meats, dairy, or fats from healthy, properly-fed, happy animals, I recommend finding your vitamin K in vegetable greens, fermented vegetables, and natto. If you find that you can’t take the texture and taste of natto (like many), there are natto supplements that you could invest in.

Our family takes this supplement along with our grass-fed raw dairy, organ meats, animal fats, and ferments. Please note that if you are on a blood-thinning medication such as Warfarin, vitamin K will negate the effectiveness of your medication. That and other drug interactions can be further specified here.

Back to my story…

After making some dietary changes (more on this in a later post) and increasing my vitamin K intake, my teeth recovered quickly. It took about 1.5-2 months. The first change I noticed is that the yellowness between my teeth had disappeared and they no longer feel like they’re crumbling. The dark spots have lightened, they’re not as sensitive, and I’ve even noticed significant whitening.

What a relief! Now…on with the breastfeeding we go!

Disclaimer: All information on this blog is for informational purposes only. I am not a licensed medical professional. Please discuss any dietary changes, supplements, or medical questions with your doctor.

dianes-profileDiane Stanislowski is a wife, mother, and researcher with the goal of restoring the practice of traditional holistic approaches to wellness and sharing evidence-based information with the public.

She lives in Grand Forks North Dakota with her husband and daughter Jane, and receives raw milk and pastured meats from Bartlett Farms.

 

References:

[1] http://umm.edu/health/medical/altmed/supplement/vitamin-k

[2] https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5037517/

[3] http://www.health.harvard.edu/newsletter_article/drugs-in-the-water

[4] http://www.who.int/mediacentre/factsheets/fs317/en/

[5]  https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4052396/

[6] https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4566462/

[7] https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4566462/#b54-34-39

[8] https://www.researchgate.net/publication/7962444_Vitamin_K2_in_bone_metabolism_and_osteoporosis

[9] https://www.ncbi.nlm.nih.gov/pubmed/17287908

[10] http://www.westonaprice.org/health-topics/abcs-of-nutrition/on-the-trail-of-the-elusive-x-factor-a-sixty-two-year-old-mystery-finally-solved/

[11] http://link.springer.com/article/10.1007%2Fs007740050034

[12] Fallon, Sally, Mary G. Enig, Kim Murray, and Marion Dearth. Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and the Diet Dictocrats. Brandywine, MD: NewTrends Pub, 2001. Print.

[13] Campbell-McBride, Natasha. Gut and Psychology Syndrome: Natural Treatment for Autism, Dyspraxia, A.D.D., Dyslexia, A.D.H.D., Depression, Schizophrenia. 2nd ed. Cambridge, U.K.: Medinform Pub., 2010. Print.

[14] https://www.ncbi.nlm.nih.gov/pubmed/19027415

[15] https://www.ncbi.nlm.nih.gov/pubmed/10750566

[16] https://www.ncbi.nlm.nih.gov/pubmed/12888897?dopt=Abstract

[17] https://www.ncbi.nlm.nih.gov/pubmed/19214667

[18] https://www.ncbi.nlm.nih.gov/pubmed/25655639

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3 Reasons Why Raw Milk is a Champion Food

Only a few months ago, my anxieties about life were at an all-time high. I just graduated from college, married my best friend in October, immediately got pregnant, and there I was…33 weeks pregnant with my first child. It all happened in what seemed to be a flash of a second. I needed to adapt — fast. How does one become a good wife and mother? What do my husband and unborn daughter need to be healthy? How do I combat my husband’s genetic predisposition to cancer and multiple sclerosis? Questions like these buzzed through my mind every single day.

One afternoon, I went to visit a friend and her children to ease my mind of its worries. Raw milk came up in our conversation as she opened her fridge, revealing a few half-gallon jars of creamy, slightly golden liquid. “RAW MILK? Unpasteurized? What about all the germs?” I thought. My at-the-time vegan-self wasn’t sure what to make of drinking milk in the first place…let alone milk that wasn’t made “safe” by pasteurization. However, knowing that my friend was a health-nut like myself, I investigated her support of unpasteurized dairy. What I found surprised me…

1. It’s SAFE

We often hear the names Salmonella, E. coli, Listeria, and others in the news. People get sick, and some even die from infection. However, these three villains are nothing to worry about in the case of high-quality, properly handled, pastured raw milk. Why, you ask?

It’s self-stabilizing: Components in raw milk make it uninhabitable for pathogens. Though there are many of these components, a great example is the enzyme lactoperoxidase, which has an antibacterial and bacteriostatic (inhibits bacterial growth) effect on bacteria not naturally present in raw milk. This includes the infamous Escherichia coli. [1]

Healthy cow, healthy milk: Traditionally, cows are grass-fed. If they’re fed an alternative diet, their milk can be significantly less nutritious, and can have as little as one-fifth the amount of CLA as milk from grass-fed cows! Cows fed mainly cottonseed meal, soybeans, pearl millet, and grain also produce milk that lacks its self-protective properties, which makes pasteurization necessary. [2] [3] [4] [5] [6]

Proper handling: Even though raw milk from healthy cows has the ability to protect itself, it’s necessary to collect and store raw milk properly. Sterilized equipment, storage containers, and temperature controlled environments for milk storage help maintain its quality and lifespan (see Raw Milk Production Handbook).

2. It’s a SUPERFOOD

Raw milk’s list of benefits is ENDLESS! I’ll share one of my favorites: conjugated linoleic acid (CLA). This cancer-fighting super-nutrient continues to capture the attention of scientists worldwide. Recognized for its anti-tumor effect and its ability to improve lipid metabolism in adults, CLA is found in high concentrations in milk from healthy pastured cows. But, anti-cancer activity is just the beginning: it can boost glutathione levels enough to benefit those with autoimmune diseases by regulating the immune system. Multiple sclerosis is an autoimmune disease. [7] [8] [9] [10] [11]

3. It’s ABSOLUTELY DELICIOUS

According to my milk-fiend husband, it’s the best milk he has ever had. You can make creamy ice cream, cheese, kefir, yogurt, golden-milk (more on that later), or just drink it by itself. It’s versatile and can even be consumed soured…it gets even better over time! The blogger “The Healthy Home Economist” has a fantastic idea list of things to do with soured raw milk: http://www.thehealthyhomeeconomist.com/101-uses-for-soured-raw-milk/.

It’s digestible: as mentioned above, raw milk is packed with active enzymes and bacteria. These valuable little warriors break down lactose, make minerals more available for absorption (increase mineral bioavailability), kick out pathogens, and more. To add a little personal testimony…I’m slightly lactose intolerant, but raw milk has never given me any problems. It’s the only dairy milk I can drink problem-free. [12]

With science in favor of high-quality, safely-handled raw milk, it was an easy decision for our family to invest in it. What you invest in now, you automatically invest in later. We choose health!

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dianes-profileDiane Stanislowski is a wife, mother, and researcher with the goal of restoring the practice of traditional holistic approaches to wellness and sharing evidence-based information with the public.

 

References:

  1. http://www.fao.org/ag/againfo/themes/documents/LPS/dairy/mpv/lactoperoxidase/faqanswer.htm
  2. https://www.ncbi.nlm.nih.gov/pubmed/1779073
  3. http://www.thecattlesite.com/diseaseinfo/193/rumen-acidosis
  4. http://www.realmilk.com/soy.html
  5. http://jds.fass.org/cgi/reprint/68/10/2608
  6. https://www.ncbi.nlm.nih.gov/pubmed/27664694
  7. https://www.ncbi.nlm.nih.gov/pubmed/15992797
  8. http://refhub.elsevier.com/S0308-8146%2816%2931383-8/h0080
  9. http://refhub.elsevier.com/S0308-8146%2816%2931383-8/h0190
  10. https://www.scopus.com/record/display.uri?eid=2-s2.0-0035022376&origin=inward&txGid=72CE4B10FB3EB17CAB5BBB953156E54D.wsnAw8kcdt7IPYLO0V48gA%3a7
  11. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC19696/
  12. http://www.drdeborahmd.com/health-benefits-raw-milk

 

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What To Do With Giblets

Sarah Pope, of The Healthy Home Economist blog is a great resource for learning more on traditional foods and healthy diets. The video below is referenced from her blog on using turkey gibblets. Read the post for sure!

 
 

 Also, if you happen to have more gizzards than you know what to do with, consider using this recipe to make a delicious, and very nutritious gizzard dish. Recipe submitted by our 2017 summer intern applicant, Emmy T. 

Gizzards an’ Gravy
 
4 lbs. chicken gizzards, cut into 1 inch cubes
2-3 onions, sliced
1 t. salt
1/4 t. pepper
1/2 c. reserved drippings
2 c. reserved gizzard broth
1/4 c. flour
1 t. celery seed
1 t. each onion powder and garlic powder
1 t. salt
1/2 t. pepper
1 can (10.5 oz) cream of chicken soup
 

Place gizzards in a 6-quart crockpot with sliced onions, 1 t. salt, 1/4 t. pepper and fill halfway with water. Cook on high for 2 hours and then on low for another 2 hours. (Cook time varies with crockpots)

Drain; reserving gizzards, drippings, broth and onions (optional). Set aside gizzards and onions. Skim off 1/2 c. drippings and pour enough broth to equal 2 cups.

 

Place 1/2 c. drippings in a 12 inch skillet. Stir in flour, celery seed, onion powder, garlic powder, 1 t. salt, and 1/2 t. pepper. Cook over low heat until smooth and browned. Gradually, stir in 2 c. reserved gizzard broth and cream of chicken soup. Cook and stir constantly until mixture boils and thickens. Add to reserved gizzards and onions (can chop into small bits). Use the keep warm or low setting until ready to serve.

 
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Get Traditional with Acorn-Finished Pork

Forget ignoring how pork is finished. It’s time to appreciate acorns!

There is an interesting article posted here by an organization promoting the traditional uses of nuts.  One of those traditional uses is feeding acorns to hogs, which would be quite a chore collecting and then feeding the acorns, unless the hogs live in an oak forest like here at Bartlett Farms.  

Here are a few of the bullet points from that article:

-> Acorn-finished pork is a centuries-old tradition that has been handed down from the Mediterranean region of Europe.

-> ..more humane for the pigs, better for the environment, and healthier for the consumer than pork produced by modern factory farms.

-> The practice of finishing pigs on acorns followed European settlers to North America and is regaining popularity today due to its many benefits..

-> ..allowing the pigs to enjoy fresh air and sunshine, as well as practice natural behaviors such as rooting and nesting.

-> spread their manure naturally, eliminating the toxic waste..manure from pastured pigs can actually improve the soil.

-> acorn-finished pork is tastier and healthier for the consumer.

-> Studies of Spanish pata negra [acorn-fed, $100 per pound] pork have found that the fat they produce is largely unsaturated, often to the point of being liquid at room temperature, and that it is extremely high in healthy omega-3 fatty acids and oleic acid, a monounsaturated fat that is also known to lower LDL (“bad”) cholesterol and raise HDL (“good”) cholesterol. In fact, the pigs are sometimes called “olive trees on four hooves” because the health benefits are similar to olive

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Behind the scenes: Raising Turkeys

It’s that time of year again. Thanksgiving is just around the corner. As you are thinking about turkey, we thought you might like to see a bit behind the scenes of our turkeys being raised.

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Turkeys love to forage. That means they love to peck and eat blades of grass, bugs, seeds and anything else that catches their eye. Turkeys can get around 20% of their diet from things they find on pasture. Having this variety in their diet makes their meat more flavorful, and also much more nutritious. 

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Before the turkeys are ready to go out on pasture, they are housed inside a building called a “brooder.” This building is kept at about 90 degrees using heat lamps (red colored light in photo above), and propane heaters. The poults are free to scratch and peck in the bedding, and are served finely ground grain and fresh water. Sometimes they even receive raw milk for probiotics.

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Chores for the turkeys is done about twice a day. They love to follow the person with the bucket and often eat right from the pail!

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Butchering is done using a scalding hot water loosen the feathers from the skin. Then the birds are spun inside a drum with rubber fingers to pluck the feathers from the carcass. Once complete, the birds are eviscerated by hand and chilled in cold water before inspecting for quality control and shrink wrapping. 

Watch the video to see how the feather plucker works (chickens being plucked in this case, but works the same for turkeys).

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There are many recipes out there for roasting pastured turkey. We will be posting a few as we get closer to Thanksgiving. For now, here’s a recipe for 5-minute bone broth gravy: 

http://www.raisinggenerationnourished.com/2015/11/5-minute-bone-broth-gravy/

Do you have any comments or questions? Let us know in the comments below!

 

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