For the second year in a row, the Journal of Natural Food and Healing has awarded the Menu of the Year to the chefs, menu planners and donors of the naturally produced farm food for The Weston A. Price Foundation’s International conference to be held November 11-14, near Philadelphia. (Okay, we did not look at any other menus– but how could you beat this one?)
If things go right, an attempt to beat this one, at least in many categories, may be sponsored by the Journal and Living Food– our new bulletin. This would be prepared by three-time winner Gold Medal award winner of the International Olympics in Culinary Arts- Chef Fetty– at an undisclosed world-class resort in the heart of the world’s largest Amish country. (Okay it may be dinner of just 4– even though the dining area can seat 150 ) He is already using local naturally grown foods and wants to upgrade more.)
Of course, many of our readers will be there, as well as ARMi Facebook folks, including myself. I am going to hear Dr. Natasha Campbell-McBride on autism recovery and a full-day session on Homeopathy on Monday. Here are some examples of some of the menus that match the caliber of speakers for the 3-day event, including icon Joel Salatin speaking at “Everything I Want to Eat is Illegal” banquet dinner.
I am wondering how many readers are going, have gone before, or who may want to plan to come next year. You should leave a comment to that affect or any other comment. You may review the Agenda here or by clicking the Banner to the left.
Horsemen Trails Farm Pastured Tunis Lamb Breakfast Sausage Links
Pennsylvania Pastured Pork Breakfast Sausage
Thankful Harvest Grass-fed TenderHeart Beef Breakfast Sausage
Pennsylvania Pastured Pork
French Toast with Atwater’s Sourdough Cranberry Pecan Bread
Miller’s Organic Farm Maple Syrup
Posted in 4. M E N U, 5. Soup and Mixed Nuts (Misc.), Fats and Oils, Grains, Grains, nuts and seeds, Grass-fed and Pastured Meats, Lactofermentation, Raw Milk and Milk Products
Tagged family farms, Grass-fed meats, health and nutrition, Natural Cures, raw milk, Weston A. Price
Lard has clearly won the health debate.
Our Cincinnati Correspondent Anita Sorkin, a Weston A. Price Foundation Chapter Leader and Co-director of Ohio Connections to Whole Food and Nutritional Healing, has submitted this article on the health benefits of lard as a tried and true meal making friend.
Article author Regina Schrambling in Lard tells the truth about this healthy fat, childhood memories of her home kitchen, and the food industry con to switch us to synthetic substitutes. “Lard has clearly won the health debate.” Anita says, “The one aspect about lard that is sorely missing here is any mention of the importance of how the pig has been raised. ‘Think local’ and ‘know your farmer’ are the best way to avoid eating any factory farmed animal product.”
Here are some excerpts:
Lard has clearly won the health debate. Shortening, the synthetic substitute foisted on this country over the last century, has proven to be a much bigger health hazard because it contains trans fats, the bugaboo du jour. Corporate food scientists figured out long ago that you can fool most of the people most of the time, and shortening (and its butter-aping cousin, margarine) had a pretty good ride after Crisco was introduced in 1911 as a substitute for the poor man’s fat. But shortening really vanquished lard in the 1950s when researchers first connected animal fat in the diet to coronary heart disease. By the ’90s, Americans had been indoctrinated to mainline olive oil, but shortening was still the go-to solid fat over lard or even butter in far too many cookbooks.
That’s all changed. Now you could even argue that lard is good for you. As Jennifer McLagan points out in her celebrated book Fat: An Appreciation of a Misunderstood Ingredient, With Recipes, lard’s fat is also mostly monounsaturated, which is healthier than saturated fat. And even the saturated fat in lard has a neutral effect on blood cholesterol. Not to mention that lard has a higher smoking point than other fats, allowing foods like chicken to absorb less grease when fried in it. And, of course, fat in general has its upsides. The body converts it to fuel, and it helps absorb nutrients, particularly calcium and vitamins.
Read Lard at Slate magazine.
Learn more about healthy fats and oils at the Journal, including the Skinny on Fats, The Rise and Fall of Crisco, Butter is Better and more.
Cholesterol concerns over using lard? Well, more on this later; but in a nutshell the same techniques used to con us into eating unhealthy margarine are used to convince us to eat statin drugs to lower cholesterol. See The Cholesterol Scam on the right panel.
I have a lot of respect for The Weston A. Price Foundation, their Founder Sally Fallon and the Chapter organizers and the board. As a member since 2003, I must say that they are top leaders in food and nutrition education. I enjoy reading their Journal and their website, as I find their material to be thorough and interesting to read.
Here is the skinny on the fats and oils:
The Skinny on Fats
By Mary Enig, PhD, and Sally Fallon
From: Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats, Second Edition by Sally Fallon with Mary G. Enig, PhD. © 1999 New Trends Publishing, Inc. All Rights Reserved. To order contact www.newtrendspublishing.com
Table of Contents
Fats from animal and vegetable sources provide a concentrated source of energy in the diet; they also provide the building blocks for cell membranes and a variety of hormones and hormonelike substances. Fats as part of a meal slow down absorption so that we can go longer without feeling hungry. In addition, they act as carriers for important fat-soluble vitamins A, D, E and K. Dietary fats are needed for the conversion of carotene to vitamin A, for mineral absorption and for a host of other processes.
Continue this article.
Home-made, raw butter--straight from the cow
Butter is better for our health? You have to be kidding. No, I read about this in a newspaper a few years ago and never seen it again. I knew it was much better than the fake substitute– margarines. I knew it helps to absorb calcium and it tastes so good on a biscuit or on your asparagus like it was meant to be. That margarine or oleo stick tastes awful after you have had real, raw butter (although you can get used to it). Thanks to Donna Gates’ BodyEcology.com, we found out why butter is better.
Is Margarine Better than Butter?
No! This is a tragic myth. Butter is a completely natural food essential to your health – especially when you eat organic. Also, please make the extra effort to obtain high-quality organic, raw butter.
Margarines, on the other hand, are a processed food, created chemically from refined polyunsaturated oils. The process used to make these normally liquid oils into spread-able form is called hydrogenation.
Margarine and similar hydrogenated or processed polyunsaturated oils are potentially more detrimental to your health than any saturated fat.7 For more information on why you should avoid all processed oils read Why the Processing of Consumable Oils Has Devastated America’s Health.
Here is 10 of the 20 reasons. You have to go to her site to pick up the other 10 (they are even better) and the entire article!
- Butter is rich in the most easily absorbable form of Vitamin A necessary for thyroid and adrenal health.
- Contains lauric acid, important in treating fungal infections and candida.
- Contains lecithin, essential for cholesterol metabolism.
- Contains anti-oxidants that protect against free radical damage.
- Has anti-oxidants that protect against weakening arteries.
- Is a great source of Vitamins E and K.
- Is a very rich source of the vital mineral selenium.
- Saturated fats in butter have strong anti-tumor and anti-cancer properties.
- Butter contains conjugated linoleic acid, which is a potent anti-cancer agent, muscle builder, and immunity booster
- Vitamin D found in butter is essential to absorption of calcium.
Go to the full article dfor the other 10 reasons at Donna Gates’ BodyEcology.com
Got raw butter? Whatcha think now?
The following nutrient-rich traditional fats have nourished healthy population groups for thousands of years:
- Beef and lamb tallow
- Chicken, goose and duck fat
- Coconut, palm and sesame oils
- Cold pressed olive oil
- Cold pressed flax oil
- Marine oils
The following new-fangled fats can contribute to the causes of cancer, heart disease, immune system dysfunction, sterility, learning disabilities, growth problems and osteoporosis:
- All hydrogenated oils
- Soy, corn and safflower oils
- Cottonseed oil
- Canola oil
- All fats heated to very high temperatures in processing and frying
A library of over 30 articles on Fats and Oils are available from The Weston A. Price Foundation.
Crisco is an artificial food made from cotton — cotton seeds, that is. Mother Linda is at her best when she explains why this imitation lard should not be in your cupboards. The Rise and Fall of Crisco .