Tag Archives: Dr. Natasha Campbell-McBride

The Juggling Act that is GAPS (Gut and Psychology Syndrome™) or, “Keep these three balls in the air”

three-colorful-juggling-balls-isolated-on-white-background_bv-teknjyl.jpg

As many of you know, I have been teaching how to cook nourishing, traditional foods a la Weston A. Price and Sally Fallon’s Nourishing Traditions Cookbook for more than 11 years now, since 2006. I started teaching how to cook for the Gut and Psychology Syndrome™ (GAPS) Diet in 2010, and have so far published two of my four part series on Cooking Techniques for the GAPS Diet–Meat Stock and Bone Broth, and Culturing Dairy. (Lacto-fermentation is due out by the end of this year…to be followed by Nuts and Seeds). I wrote the books with the aim to help clear up confusion about the diet and make the cooking “GAPS-style” easy. I took the training to become a Certified GAPS Practitioner in 2015, and have been working with people to heal their guts for years–young, old, and in between.

(I would like to say one thing clearly here, before I continue with this article on juggling: The GAPS diet is about the FOOD, folks. The food. Before you try all sorts of supplements and vitamins and healing modalities for your or your child’s symptoms, try the diet first. Give it time to work. Hang in there. Ask for help if you need it. It took time to get this far out of balance in your body, it is going to take time to bring it back on line. And we have seen tremendous healing happen by following the diet, by the food alone.)

Okay, back to the Juggling Act that is GAPS!

While implementing the GAPS diet, I have found that there are 3 things that you must juggle at once as you go through it—it is a balancing act, and all three parts must be maintained (kept in the air, if you will), if you are going to succeed. I am writing this article to bring this to your attention…because I know it will help in implementing the nutritional protocol, and ultimately, bring relief and speed healing.

First, Stop Injury. That means to remove all of the foods and ingredients and toxins that could further damage the lining of the small intestine. These are gluten, casein, and complex carbohydrates (aka starches), fibrous vegetables, as well as dyes, preservatives, soy, GMOs, and other food fractions that could be problematic. (For a full list, see Dr. Natasha Campbell-McBride’s book.)

Second, Heal and Seal. Healing and sealing is the role of Meat Stock, that delicious, nutritious “one pot meal that heals™”. Put very simply, the amino acids provide the building blocks for healing, and the gelatin does the sealing. (In my classes, I have often used the loose analogy of a brick wall: the amino acids are the bricks and the gelatin is the mortar. You get the idea. If there are holes in the mortar, things are going to get through–in this case, into the bloodstream. Need to Heal it and Seal it!) For more information about the role of meat stock, how to make it, and why it is the only stock used during the Intro of the GAPS Diet, see my article here. (Heck, it’s so important that I wrote a whole book about it!) In order to work its healing magic, it is a good idea to drink what I call ” a therapeutic dose” of meat stock every day–at least three, but better 4-6 eight ounce cups per day. (You will drink less when you have Healed and Sealed…that is, once you graduate to the Full GAPS diet.)

Thirdly, Repopulate the Gut with Healthy Microbes. One must turn the tide of dysbiosis, a situation where pathogenic bacteria reign supreme in the intestine.  In the GAPS diet, one repopulates the gut with beneficial bacteria with FOOD. It is the role of lacto-ferments (beet kvass, cabbage tonic, sauerkraut, fruit kvass) and cultured dairy in all of its forms (yogurt, cultured cream, sour(ed) cream-raw only- and kefir). People also use probiotic supplements, to increase the number of microbes in the system quickly. (It is very easy to add another 10, 20, or even hundreds of billion lacto-bacilli when taking a pill or a powder. There is only so much kraut one can eat in a day!)

I have no problem with probiotic supplements, in fact, often the addition of a good quality probiotic can help to clear tenacious symptoms when used in concert with the food. There are even a few that I recommend (see below), specifically because they are “clean” (contain no fillers and are “GAPS compliant”). Remember that when on GAPS, a probiotic may not contain FOS, inulin, or other prebiotics. They are starches or fiber, and will either “feed the bad guys” (pathogenic bacteria or opportunistic bacteria) or they will damage the gut. (See step one above: Stop Injury. Fiber can be like sandpaper to the gut wall. Since food travels down our alimentary canal, it will hit the damaged area first–the duodenum of the small intestine–before it gets to where it can be used, the colon.) So once you have found a probiotic without prebiotics in it, be sure that it has multiple strains (more than 12 is a good place to start).

I encourage you to keep these three things in mind–in balance, actually–as you travel along the road of healing your leaky gut with the GAPS nutritional protocol. One more time with feeling, here are those three things: 1. Stop Injury. 2. Heal and Seal. 3. Repopulate the Gut with Beneficial Microbes. These three things are all equally important. For example, if you are taking hundreds of billions of probiotics every day (which I don’t recommend–more on that later), but not drinking a therapeutic dose of meat stock EVERY day, you may be winning the battle of dysbiosis, but you won’t be Healing and Sealing. If you drink your meat stock every day, but don’t cut out all the foods that are damaging, (potatoes, or grains, or sugar, for example), you are continuing to blow holes in the small intestine, and continuing to feed pathogens. The gut will never seal, (like a wound that keeps getting the band-aid ripped off) and the bad guys-pathogens-will win. Makes sense? So GAPS is a juggling act, my friends. Keep all three balls in the air, and you win. It has been my experience, as I work with all sorts of individuals wanting to heal all sorts of symptoms with this diet, that if you can keep all the balls in the air, mindful of all the pieces at once, you will have a much better chance at moving through the protocol with ease and with better returns, faster.

Until next time, keep those balls in the air, folks!

 

Probiotics that are “GAPS legal”:

Biokult

Gut Pro

Gut Pro Infant

Custom Probiotics

My Books:

Cooking Techniques for the Gut and Psychology Syndrome™ (GAPS) Diet, Part I: Meat Stock and Bone Broth

Cooking Techniques for the Gut and Psychology Syndrome™ (GAPS) Diet, Part II: Culturing Dairy

Recipe for Fruit Kvass

More information on the GAPS Diet: www.gaps.me

To work with me on implementing the GAPS Diet, schedule a free consultation here:  http://simplybeingwell.com/Consultations.html

Weston A. Price Foundation

Note: Some of the above are affiliate links. Thank you for supporting my writing.
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Bone Broth does not heal a leaky gut!

Beef broth and vegetables

Nope. It does not–at least, according to the GAPS (Gut and Psychology Syndrome) Diet. In fact, bone broth is not even mentioned in the diet! Can you believe it?  A little background here.

I came across the book Gut and Psychology Syndrome in 2007, in my search for healing diets specifically for children with autism spectrum and ADD or ADHD. I had read many others, parts of which included many things that I could see would work. But somehow, they never felt complete to me. That same year, nearly a decade ago, I was blessed to meet Dr. Natasha Campbell-McBride, author of the book and creator of the healing protocol for which the book is named at the 2007 annual conference of the Weston A. Price Foundation in Chantilly, Virginia. I remember that I drove out from my home in Silver Spring, Maryland specifically to hear Dr. Natasha’s talk on the Gut and Psychology Syndrome. That day, she talked for a mere hour and fifteen minutes, one of many other “track” speakers. (At nearly every conference since then, Dr. Natasha has presented an entire day on GAPS. This was the introduction of her work to “WAPers” and others who sought alternative healing based on traditional foods.)  As I sat and listened to her talk, tears welled up and I cried. I cried the tears of knowing that I had finally found someone with answers to why people were so sick. Why the children were so sick, and what could be done about it. The program she explained felt complete. It had the missing pieces. And it started with THE FOOD.

For those of you who know me, you know that I believe and have built my life’s work on the understanding that “food is the foundation”. Good food. Real food. Food that is raised in a sustainable way. Food that nourishes the land as it is grown, and the people that eat it. Food that is cooked in a way that preserves and maximizes nutrient value and digestibility. Food provides the building blocks, macro and micro-nutrients that the human body needs to thrive. It has come to be known as “nourishing, traditional food”, based on the principles of Dr. Weston A. Price, and the cookbook that Sally Fallon (Morell) published in 1998, Nourishing Traditions. To hear that day a medical doctor talk about how AUTISM could be healed through FOOD…how it worked and why it worked, was at the same time mind-blowing to me, and obviously simple. Of course it could. Of course it would. So, after that day, I set myself the task of learning the diet, inside and out, the nuances, the cooking techniques so that I could share them with anyone who would listen…and I do that to this day.

I developed cooking classes specific to the GAPS diet in 2010. When I was introduced to Dr. Joseph Mercola in 2011 by Dr. Natasha and her husband at the Wise Traditions Conference in Dallas, and they told him I had developed cooking classes for the GAPS diet, he used the term “ground breaking”. Yes, they were–and yes, they are, for I am still working to teach those techniques that are specific to GAPS, to clear up misunderstandings about cooking for the diet and how it works. I write, I blog, I speak, I teach. Wherever and whenever I can. When I realized the misunderstanding about bone broth that was going around the forums and list serves at that time–that moms all over the country were trying to implement the diet with bone broth–long cooked bone broth, full of glutamic acid (read “MSG”), which could trigger neurological symptoms in those that had them (read “autistic children”) had to be corrected. There is no bone broth in GAPS, folks. The stock that Dr. Natasha writes about is clearly Meat Stock. Short cooked stock, made from meaty bones with joints and connective tissue. Yes, you can throw in marrow bones for their added goodness, but they are not the main ingredients.

In order to get the word out and clear up the confusion between bone broth and meat stock, I started writing a series of books called Cooking Techniques for the Gut and Psychology Syndrome (GAPS) Diet. Eventually, there will be four parts to the series, explaining the very important nuances of cooking for this healing protocol. This is not the “well” diet, folks. It is a therapeutic diet, that is designed to produced therapeutic results. Part I of my series of books (available as ebooks to get the word out, pdfs and print editions), the most important part, is called “Meat Stock and Bone Broth“. My publisher, Selene River Press (a fabulous publisher that carries select books on nutrition and health based on the works of Dr. Royal Lee) puts it like this: “Bringing new clarity to the GAPS diet in non-clinical language all readers can understand, expert chef, author, and teacher Monica Corrado shores up a critical but often misunderstood aspect of the GAPS healing protocol—meat stock and bone broth. When you make them. How you make them. Why you make them. And, crucially, why you shouldn’t mix them up.”

I invite you to take a read of my book on Meat Stock and Bone Broth. I also invite you to experience the most healing part of the GAPS diet, the “Intro” with me during what I am calling “Jump Start: GAPS”, an online program I am offering February 20 – 27. An easy, inexpensive way to access me, a Certified GAPS Practitioner and a Teaching Chef, and have your questions answered. More info about Jump Start: GAPS here.

 

More about the GAPS Diet

More about Dr. Natasha Campbell-McBride

Cooking Techniques for the Gut and Psychology Syndrome (GAPS) Diet Part I: Meat Stock and Bone Broth

Part II: Culturing Dairy

Nourishing Traditions by Sally Fallon Morell

Weston A. Price Foundation

Dr. Royal Lee

 

Note: Some of the above are affiliate links. Thank you for supporting my writing.

 

 

 

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New! GAPS Intro Diet Chart!

GAPS Intro Chart Sample-page-001

So you have been wanting to try the Gut and Psychology SyndromeTM (aka, GAPS) diet, but you don’t know where to start.

Or…you have tried it before, but got confused, and dropped out.

Or…the “Intro” sounds scary and you can’t quite figure out what to eat when, or how to move from stage to stage, or even how many stages there are. (What’s a “stage”, anyway?)

Or…you know you have symptoms of a leaky gut, but don’t know what to do about it.

Want some assistance in sorting it all out? Yes!

Want this all to be easy peasey? Yes!

How about a handy, dandy, well-organized and beautiful chart that lets you know what to do, how to do it, and when?

Yep. It now exists!

I am happy to announce my third chart, this one for the Intro Diet of the Gut and Psychology Syndrome, the healing protocol developed by Dr. Natasha Campbell-McBride. This way of eating heals the symptoms caused by a leaky gut. Symptoms include: Autism Spectrum Disorder, ADD, ADHD, dyslexia, dyspraxia, depression, schizophrenia…and many more!

Why did I develop another chart, you ask? Because I love charts. (Really, I do.) I love how I can take a lot of information and put it in one place, and make it easy to understand. (Check out my other charts on how to properly soak and cook Grains and Beans, and…one on First Foods for Babies!)

I am also a teacher to the core of my being. I love to share information. I love to educate. Most of all,  I love to give people tools to help them to heal themselves.

I developed this particular chart because I believe in the healing capabilities of the Gut and Psychology SyndromeTM protocol.

Why now? Because I keep meeting people, hearing stories, and working with clients to implement the GAPS diet that are very confused. Confused about what to do when, (what to cook and when to eat it…and how to move from stage to stage).  So, I took matters into my own hands, and created this chart.

As I mentioned earlier, it is easy to follow, contains all the information you need, and is pleasing to the eye. My hope is that it will assist many people on their journey back to the innate health and well-being that is their birthright. The chart is available now, on my website, as a download.

If you are a Certified GAPS Practitioner, and you would like to have charts available for your patients and clients, contact me for bulk orders. Monica@simplybeingwell.com

GIVEAWAY!

I will be giving away 5 of my new GAPS Intro Diet Charts on September 1, by random drawing. These will be printed charts that will be mailed to winners. One chart per household.

The deadline is August 31, at 10pm MT. Everyone who enters will be notified of the results via email.

To enter to win your GAPS Intro Diet Chart, please answer the following questions in the comments, with a minimum of 5 sentences.

What has your experience with the GAPS diet been? What questions do you have regarding the diet? What are you hoping to gain from the Intro Chart? If you are new to the diet, what are you hoping to heal by going on it?

If the Chart is not enough, you may wish to set up a Wellness Consultation to go learn how to easily cook for the Gut and Psychology Syndrome diet! Sometimes it takes just one consultation to get on the right track!

Here’s to ease of healing!

Be well, all!

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What is a Leaky Gut, anyway?!

And why should you care?
There’s a lot of talk these days about a “leaky gut”. What is it? Why should you care?

The part of the “gut” that the term refers to is the duodenum of the small intestine. The duodenum is the first part of the small intestine into which the stomach dumps its high acid mixture for further digestion and absorption. If that part of the small intestine has holes in it or is damaged, it is termed “leaky”. That’s because it leaks. Into the bloodstream…your bloodstream. The transportation system of the body, the one that carries nutrients to cells, and wastes away from cells…read on.

What leaks out of the small intestine into the blood stream? Large molecules of food that have not been broken down by that damaged area. This is highly problematic for many reasons, a few of which follow:
  1. Your food has not been digested, so your body will not get the nutrients from the food. If this goes on for a long time, you will be malnourished, and suffer the symptoms that that brings.
  2. Your food has not been digested, so large molecules will leak into the bloodstream. If they are protein molecules, the body will recognize them as “foreign proteins”, and launch an immune response. If this goes on for a long time, you will likely develop autoimmune disorders.
  3. Foreign food molecules in the bloodstream mean that you will develop food sensitivities. In the beginning, just a few sensitivities. As time goes on, your body will become highly reactive to many foods.
  4. Toxins will also leak into the bloodstream, which will go to the brain and cause focusing issues, brain fog, and inability to concentrate. If this goes on for a while, ADD, ADHD, OCD, SPD, depression, and mood swings–think bipolar– can develop. Schizophrenia has also been indicated.
Okay, so if all of that is probable with a leaky gut, why not heal it? It’s easy once you know how.
For more information about the best protocol I know to heal AND seal the gut, check out http://www.gaps.me/.
If you would like to learn how to cook to heal your gut, join me for informative, inspiring, and fun classes! I’ll be teaching in Fort Collins, Colorado on Saturday and Sunday, May 16 and 17…”Heal Your Leaky Gut: Cooking for the GAPS Diet”. Easy peasy when you know how. And that’s exactly my intention: to teach you how! More information about the cooking weekend here: http://goo.gl/BlJpQL

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Why Train to Cook for the GAPS Diet?!!

As you may or may not know, cooking for the Gut and Psychology Syndrome diet is not the same as traditional food cooking, a la WAPF or the Nourishing Traditions cookbook by Sally Fallon. In fact, may people who implement the diet from Nourishing Traditions miss many important differences between GAPS and NT. They also make mistakes in the implementation, which may delay healing and actually aggravate symptoms. Some of the symptoms can be severe, like seizures, if you are prone to them! Lesser symptoms include migraines, headaches, nervous tics, rage and outbursts, stimming, brain fog…eczema…!

The GAPS diet is a therapeutic diet…with very specific techniques that were developed to achieve therapeutic results.

One of the biggest mistakes in implementation of the Intro part of the diet is people making bone broth instead of Meat Stock. Bone broth is not part of the Intro Diet. It is not mentioned anywhere in the Intro. (And, in fact, should not be served until AFTER the small intestine, aka the “leaky gut” has been healed. Stay tuned for my new book on the subject–on the how and the why…the Ultimate Guide…!)

For years I have been on list serves for the GAPS diet, and I have read horror stories about well-meaning moms who were trying their best to implement the diet for their severely autistic children and others. The children were refusing to drink the bone broth and their mothers were trying to sneak it in wherever they could. And the children were having severe symptoms, mothers often reporting that symptoms were getting worse, not better. Much of this could have been avoided if there had been a clear understanding of how to cook for the diet.

So…….if you would like to Heal Your Leaky Gut…you must do the Intro of the Diet. All six stages. No bone broth!

I will be teaching the techniques you will need to implement the Intro THIS MAY, Saturday and Sunday, the 16 and 17, in Fort Collins, CO. I have priced the weekend very reasonably so that many can join me!  I hope you will attend!

Here’s a quick testimonial from a Certified GAPS Practitioner who took my training last year:

“I recently attended Monica Corrado’s GAPS cooking series and was blown away by how much I learned (and how much I have been doing and teaching incorrectly), even after being involved in GAPS for almost a year! Although I have been constantly learning since being introduced to the GAPS diet, my certification training did not prepare me nearly enough to guide my clients in the intricacies of food portion of this healing protocol. And as food is the primary healing means of this protocol, it is vital that we understand it well. I now feel better equipped to assist my clients and myself through this healing journey.

I also enjoyed Monica’s high-energy, down-to-earth teaching and techniques. Because of her passion and her clear, memorable explanations, I will be able to remember and pass on what I learned. This is worth just as much as the content, in my opinion. Any resources invested in learning cooking with Monica is well worth it–whether going through the diet yourself or assisting others through it. I would recommend this course to anyone!” Amy Mihaly, FNP, Certified GAPS Practitioner, Loveland, CO of Wholly Guts.

Dr. Natasha Campbell-McBride, author of the Gut and Psychology Syndrome, is very familiar with and supportive of my work of training people to cook for the GAPS diet. This training is not currently offered in this way elsewhere. Since Food is the Foundation of the diet, knowing how to cook the food for the diet is absolutely necessary.

I invite you to attend this GAPS Cooking Weekend so that you may deeply and fully know the secrets to implementing the diet and you may implement it with the knowledge and tools you need, as well as the confidence to do so!   Cooking for the GAPS Diet, Saturday and Sunday, May 16-17, 2015…Fort Collins, CO. More information HERE. And for those of you who cannot attend, I happily guide folks through the implementation, in a Wellness Consultation. Find your time here: http://simplybeingwell.com/Consultations.html

be well, all!

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Allergies? Heal and seal your gut!

So many people with so many allergies. Allergies, sensitivities and intolerances…to foods, to ingredients, to dust, to plants, trees and pollen, to environmental toxins. How about you?

So many times moms have come to work with me in my private practice for help crafting a food plan for their child, having just received their food allergy/sensitivity test results for their child. They have come exasperated, feeling desperate. The previous test may have revealed 5 or 6 “trigger foods”…now the number was 30. What were they going to feed their child? How could we craft a diet or menu that was appealing with all of these restrictions? How could we craft a menu that they would eat? Overwhelming! I have even had some clients with more than 120 foods that had been identified as no good. Funny, every time they went for the next test, the number of trigger foods, or those that were not allowed from that point on, increased.

Why?

It is not that the foods themselves are inherently evil or bad. I have often said that gluten is the current “fall guy”. This week you react to wheat, next week it’s gluten. The next week, gluten and casein…The next week it’s gluten, casein, and eggs. The next week it’s gluten, casein, eggs, chicken, and green beans. Or carrots. Or coconut. Or herring. And so on. And so on. And so on, until you or your child seem to be reacting to just about everything. What is going on?

The body, specifically the small intestine, is injured…porous…leaky…and all of the molecules become reactive foods.

All allergies can be traced to the state of health of the gut lining.

When your small intestine lining has holes in it, not only are food molecules not broken down or digested as they need to be in order for the body to utilize them, but they also pass through the holes and into the bloodstream as foreign molecules. Foreign molecules in the blood mean that the body is going to respond with an allergic reaction or sensitivity or intolerance to the food at the least. If this goes on for years, autoimmune disorders may result…

So…what to do?

Surgery isn’t going to do it, folks. Nor are pharmaceuticals. The problem is in the gut…so the medicine is food. And while no diet can claim to do everything for all people, I have found one that does a lot to heal and seal the gut. It is the GAPS diet… the Gut and Psychology Syndrome by Dr. Natasha Campbell-McBride. (For more information about the GAPS Diet, see www.gaps.me.)

Are you, too, gluten-free? casein-free? wheat-free? dairy-free? Have multiple allergies or sensitivities? Are you tired of it? Check out the GAPS diet.

I will be teaching about how to heal and seal the gut this Saturday, June 8 in Fort Collins, CO. The class is Implementing the Intro Diet.  (aka, HEAL IT AND SEAL IT!)

I will be teaching a GAPS Cooking Weekend in Silver Spring, MD August 9-10. All the cooking techniques you need to implement the diet with confidence.  Dr. Joseph Mercola called these cooking classes “ground-breaking.” More information about that weekend here.

The bottom line, folks…heal it and seal it. It all begins with the food.

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a 99 cent sausage is not a sausage

It is quite interesting these days, folks, food is not food. I continue to be amazed at how easily we are allowing ourselves to have the proverbial wool pulled over our eyes multiple times a day…almost everywhere we look.

Today we drove by a 7 Eleven, which boasted “sausage biscuit 99 cents” on a very large sign. Oy. Looks like a great deal, a sausage biscuit for less than a dollar. What do you think is in that sausage? Hmmmmmm. And what do you think is in that biscuit? Used to be that a sausage biscuit could be a health-full breakfast option. 7 Eleven is banking on your remembering it fondly. I can almost smell the sage sausage cooking and see the flaky biscuit it sits on. (You can bet this bargain biscuit was not made with good for you lard, like your grandma used to make!)

“Sausage healthy?!” you ask. “She surely is mistaken.” But alas, I am not. A sausage is not a sausage, and a 99 cent sausage from 7 Eleven is surely not healthy. First of all, as cheap as it is, I would bet the sausage is made of pork parts you would rather not be eating, if you knew which part of the pig from which they came. Next, this 99 cent sausage has to be from a pig that was raised in a CAFO (concentrated animal feeding operation)–otherwise known as CAGES where pigs are concerned. (I know I cannot feel good about eating any animal that has been raised in a cage, a crate, on concrete, or in any other way that is contrary to their specific “animal-ness”. For more information about an animal expressing their animal-ness, see Joel Salatin of Polyface Farm who talks about it all the time.) Don’t want to even guess what was in that pig’s fed. And hmmm, I would also bet that a good bit of that thing they are calling “sausage” is made up of soy protein…GMO soy protein, to boot. How about the preservatives and nitrates and nitrites? So there are quite a few problems with that “sausage”. I would venture to say it is not a sausage at all. A FAR CRY from sausage that is a) all pork, and b) raised on on pasture (or woods, really. Pigs like that best.) A 99 cent sausage is not sausage. Neither is al lot of other sausage out there. Know your sources, folks. You get my point.

And let’s talk a bit about that FAT issue that is going through your mind–I can see it now. Fat from pigs raised sustainably is good fat. It is health-full fat, and it is good for you. The “diet dictocrats” as Sally Fallon Morell would call them want you to think that saturated fat and eggs are bad for your health. It couldn’t be further from the truth! Your brain and your heart are saturated fat dependent organs, (according to Tom Cowan, M.D. at the Fourfold Path to Healing Conference, 2011) and every cell in your body is made up of saturated fat. It is necessary for all sorts of functions in the body, from cell membranes to lung surfectant, to kidneys and  your brain. Saturated fat makes up the largest percentage of breast milk, our first food. “Human physiology does not change as our bodies grow”, according to Dr. Natasha Campbell-McBride. And our nutrient needs do not change as we grow older. So eat that nitrate-free, sustainably raised sausage. And bacon, too. Liberally. And with relish, so to speak. 🙂

Let’s look into a few more foods which are not what they seem to be.

On the right, a Polyface egg...

Eat pastured eggs! You can tell by the dark orange yolk that the egg on the right is nutrient-dense! It's from POLYFACE Farm.

An egg is not an egg. Whether teaching my Cooking for Well-Being cooking classes or giving a talk at a school PTA meeting on foods for healthy children, I find myself needing to illuminate again the understanding that “an egg is not an egg”. Eggs have been demonized throughout American culture for decades now, and I must say that I am disappointed that we continue to lump all eggs into one basket, so to speak. They are just not the same. One cannot compare the nutrient value of an egg produced by a hen expressing her “chicken-ness” as Joel Salatin would say, to those in an egg from a chicken who is prohibited to do so. Eggs from chickens living in battery cages stacked on top of one another and eating fortified grain (and grain filled with GMO soy and a host of other unsavory, not good for you things, I might add) , and prohibited from eating bugs, produce a very different nutrient profile. What goes IN determines what comes OUT .  The nutrient profile and nutrient density of eggs produced in these two dramatically different environs simply cannot be the same. An egg IS NOT an egg. But those who tell you not to eat eggs do not mention this and don’t want you to think about it. They would prefer that you not see, not look, not compare…so you may continue to be “hoodwinked” and believe that “all eggs are not good for you”. Couldn’t be farther from the truth, folks.

Let’s look together at milk. All milk IS NOT created equal. This comes up a lot when people come to me to talk about children with food allergies and seasonal allergies, and lots of colds and sinus infections. They have had their children tested and their children are “allergic to dairy”. And for years I have been asking them-“which dairy”? Cow dairy? Goat dairy? or sheep dairy? and most cannot tell me, because their doctor or allergist did not tell them. They don’t even know which dairy their children were tested for. But then “the kicker”–they are lumping pasteurized milk in with raw milk. Milk is not milk, folks. What  is currently being sold as milk is not milk at all. Different nutrient profile. Different nutrient density. No lactase to digest the lactose. Denatured protein. From cows fed GRAIN (unless you check for grass-fed) and let’s not even talk about the hormones! So simply said, organic or not, grass-fed or not, pasteurized milk is not the same as raw milk. It is not the same as milk the way nature intended it to be. It is not the same as it was designed to be as it is produced by cows.  But the dairy industry and the FDA want you to believe it is. Because if you knew, if you REALLY knew what is in that pasteurized milk, and what has happened to the proteins in the milk as a result of pasteurization, you would not drink that milk. And you certainly would not serve it to your children.

Certified raw milk is full of live enzymes, lactase to break down lactose (which is why “lactose-intolerant” folks can often drink raw milk with ease of digestion) and healthy bacteria, which is REQUIRED for good health. Heck, raw milk will even heal wounds. When raw milk goes sour, you can continue to use it, continue to drink it, as it has healthfully soured. (Contrast with soured pasteurized milk which can make you very sick. Pasteurization not only kills enzymes and denatures proteins in milk, it also kills both good and bad bacteria. And the “bad bacteria” is left in the milk for you to drink. Dead bad bacteria in every gulp. Yuck.)

While we are at it, let’s take a look at salt. Yep, you guessed it. Salt is not salt. All salt is not created equal. Everyone tells you, cut down on salt. Especially those with high blood pressure. Well…yes. Cut down on sodium chloride, good ole NaCl. The salt with the girl with the umbrella on the container. Kosher salt. Heck, any salt that is not full of trace minerals IS suspect. We NEED THOSE TRACE MINERALS. So be sure to use a sea salt, ancient sea bed salt, or celtic salt that is chock full of minerals. Every cell needs them. Every day. So don’t be fooled again…use that celtic salt. AND be sure to use it when cooking for your children. They need minerals too!

MC eating butter

Ahhh, just enough pastured butter. Delish!

Let’s not forget BUTTER. Mmmm mmm yum. Everyone I remind about the health benefits of pastured butter thanks me profusely. People LOVE butter. And for good reason: grass-fed butter is just plain good for you. And I am not talking about L___ O’ Lakes. I am not even talking organic butter. Because one more time with feeling… all butter IS NOT alike. Butter from pastured cows has a perfect fatty acid profile. That means if you eat enough of it, you may be able to stop popping those fish oil capsules. Can you believe it? And good butter, grass-fed butter, is a wonderful fat to cook with, add to those SOAKED grains you serve, and slather on sourdough bread. It even helps to neutralize the phytates left in the bread after a good soak or ferment. So serve that butter! and enjoy!

I am asking you folks to pull the wool off your eyes and start using that discriminating brain you’ve got when it comes to food. Don’t be hoodwinked! Don’t be fooled! Use that brain to discriminate between “REAL Food” and the “food products” out there that are masquerading as food. I’ve unmasked some of the key impostors here for you, and hopefully given you more than “food for thought”. The rest is up to you. Be well. Eat well. Eat REAL food. 🙂

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