Diabetes is on the rise, both type 1–in which the pancreas does not secrete insulin –and type 2–in which the cells’ receptors for insulin don’t work. Either way—and the likelihood is that most diabetics have some combination of type 1 and type 2–sugar can’t get into the cells (so they starve) and sugar levels in the blood remain high.
In 2009, my husband and I purchased a property in southern Prince George’s county in order to fulfill our crazy dream of having a pasture-based dairy farm and making raw cheese.
Years ago I wrote an article called “Be Kind to Your Grains. . . and Your Grains will be Kind to You,” noting that grains are very difficult to digest without proper preparation such as soaking and sourdough fermentation.
I recently learned that near the end of his life, Bill W, the founder of Alcoholics Anonymous (AA), went to his board of directors and urged them to add nutritional therapy to the AA protocols. The board turned him down.
I have long believed that native peoples—in the Americas, in Africa and in the South Seas—began to suffer from infectious disease as soon as they came in contact with European colonists. In fact, many have asked me how such healthy people could succumb to disease so quickly.
A final fake meat product to hit the shelves recently is the Impossible Burger, made from genetically modified soy protein concentrate. Impossible Foods CEO and founder Pat Brown makes his commitment to GM soy and his long-term agenda clear in a recent press release:
In my last post, I discussed Dr. Roizen’s recommended supplement plan, noting the drawbacks of each product. The discussion provides a natural segue into a look at the subject of vitamin products in general.
In my last post, I discussed the dietary suggestions of Dr. Mike Roizen, chief wellness officer at the Cleveland Clinic. The doctor admits that even though he was eating a “good” diet, full of colorful fruits and vegetables, he still found that he was missing a lot of vitamins and minerals.
Dr. Mike Roizen is the chief wellness officer at the “famous Cleveland Clinic,” where the rich and famous get examined and treated. He is the author of You: The Owner’s Manual: An Insider’s Guide To The Body that Will Make You Healthier and Younger, among other books, and over two hundred peer-reviewed scientific articles. He also served on FDA advisory committees for sixteen years.
The rhetoric for plant-based diets has ratcheted up to a shrill pitch in the EAT-Lancet report, released with much fanfare a couple of weeks ago. The document is the result of “more than two years of collaboration between thirty-seven ‘experts’ from sixteen countries,” lots of frowny faces telling us that we need to eat lentils because the earth is getting warmer and we are running out of everything.
Laboratory-produced meat or lab meat—sometimes called “cultured meat” or even “clean meat”–is in the news these days, with gushing articles in the Washington Post, the New York Times and many magazines. The publicity machines are whirring at high speed, and all the chic arguments are on display. “Save the planet bite by bite,” is one of the slogans. If we eat lab meat instead of real meat, we’ll save the land from the desecration by cattle, cut down on water use, protect the air from cow farts containing methane and forestall global warming. Lab meat would be kinder also, because no animals would be killed.
Recently I participated in the 2018 Long Island Food Conference, the lone meat eater in a lineup of speakers espousing “plant-based” diets. The keynote speaker was Francis Moore Lappé, whom you will recognize as the author of the very influential Diet for a Small Planet, the 1971 book that convinced many to embrace a diet of grains and beans.
Flavored milks are highly sweetened beverages made with powdered skim milk—they are actually the dairy industry’s way of getting rid of all the skim milk left over from the production of butter and cream, mostly for ice cream. Since Americans are huge ice cream eaters (and since Americans are eating more butter these days), there’s an enormous amount of this waste product that the industry needs to get rid of.
“Pasteurization of milk ensures safety for human consumption by reducing the number of viable pathogenic bacteria.” So begins an article published in the Journal of Food Protection, published in 2011.
Recently I attended the 2018 Global Food Forum, organized by the Wall Street Journal, held in the Intercontinental Hotel in New York, and sponsored by Pratt Industries (maker of recyclable packaging), the South Carolina Department of Agriculture, US Soy and The Australian (news coverage).
Farmers have a lot of things to keep them awake at night, and one of the things that made me lose sleep since we started farming in 2011 was chicken predation.
Earlier this year I made a trip to Switzerland to give two talks on raw milk and to visit one of my boys, who lives in Geneva. Of course, the food in Switzerland received my special attention.
A few weeks ago, on a trip to British Columbia, I ate in a local restaurant. When eating out, I always try to order something simple, without a gravy or sauce, since these sauces are bound to contain MSG. So I ordered a plain crab cake with rice and vegetables—no sauce, no mayo. Boy, did that crab cake taste good! About midnight I knew why. I woke up with a dry mouth, a terrible thirst and a headache. The next day I felt sore all over, like I’d been in a fight. My hands felt like they had arthritis.
An article in the March 10 Wall Street Journal caught my eye: “Eating a Whole Pint Of Ice Cream Is OK Now.”
Many wise parents have made the decision not to vaccinate their children. They know that vaccines are full of toxins that can cause many serious side effects. It is also becoming apparent that vaccines don’t even work, and worse, can actually spread disease.