Why Choose Grass-Fed?

Rob Endelman is a chef who, in addition to teaching cooking technique, empowers people with the knowledge to make better choices when it comes to buying and preparing food.  He believes that a lack of awareness about our industrial food supply has contributed to the increase in modern diseases such as obesity, diabetes and cancer.  Through his blog, The Delicious Truth, and business, Cook with Class, Chef Rob helps people understand, identify and avoid hormones, antibiotics, pesticides and synthetic additives.

Thanks to Chef Rob for giving us his grass-fed thoughts!

 

"The reasons for eating grass-fed meat and dairy products are many.  Personally, I base my decision on superior taste, health and food safety.

The last factor should be important to us all as the blatant disregard for accountability within our modern food supply becomes increasingly evident.

While our world becomes more connected and America continues to be a great melting pot, I don't think our hamburger patties should be subject to a similar open-door policy.

An article in The New York Times last October exposed what, unfortunately, seems to be the norm: the compromising of our health for corporate profit.  How else to explain Cargill's hamburgers made from various grades of beef, fat and trimmings from slaughterhouses and sources in Nebraska, Texas, South Dakota and Uruguay?  We are the victims, as thousands of us are sickened annually by E. coli in beef.

In addition, Cargill declined requests from The Times "to interview company officials or visit its facilities."  What do you think the response would be to a normal consumer without the political and legal clout of The New York Times?

Small-scale producers take a slightly different approach.  There's a good chance they will know the names and personalities of their animals.  The buyer-seller relationship is based on transparency and harks back to a simpler time when quality and service were essential components to a transaction.

Phone the U.S. Wellness Meats office during normal business hours and there's a good chance John Wood will answer.  Call on a weekend and you are sure to get him as he's usually the only person in the office.

The foods I derive the most pleasure from--outside of the vegetables from my garden--are the cheese, eggs, fish, meats and maple syrup I buy from people who I know as people. 

I try to share this logic with my students, many of whom are skeptical until they taste the difference.  When they realize that certain types of food have superior flavor and health benefits--in addition to being safer--they are that much closer to joining those of us already eating products from grass-fed animals."

For more information about Chef Rob, check out his great blog: The Delicious Truth, or follow him on twitter!

 

Video: Americans and Food

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WAP on Whole Foods

The information below is from Sally Fallon Morell, President of the Weston A. Price Foundation.

                                                  

Dear Members,

The Weston A. Price Foundation has issued the following press release about the "Health Starts Here" low-fat, mostly vegetarian marketing program at Whole Foods Markets.

Please feel free to distribute this press release to your local media.  In addition, you can contact Whole Foods at customer.questions@wholefoods.com to share your experiences with low-fat versus traditional high-fat diets.

Sincerely,
Sally Fallon Morell, President

WHOLE FOODS PROMOTES MILITANT VEGETARIAN AGENDA
Has the Upscale Market Outlived Its Usefulness?

WASHINGTON, DC. February 3, 2010:  Whole Foods Markets has launched a nationwide "Health Starts Here" marketing scheme that endorses a low-fat, vegetarian diet, with promises that the diet will "improve health easily and naturally." The plan promotes the books and private business ventures of Joel Fuhrman, MD, and Rip Esselstyn, both of whom worked with Whole Foods to formulate the new guidelines. Customers now receive a pamphlet urging them to adopt a low-fat, plant-based diet and to cut back or completely eliminate animal foods.  Many Whole Foods stores no longer sell books advocating consumption of meat, eggs and dairy products.

The plan will feature new Aggregate Nutrient Density Index (ANDI) labels for foods in the store; the index is designed to make plant foods to appear "nutrient dense" by favoring various phytonutrients in plants and ignoring many vitamins and minerals essential to health. "Whole Foods has stacked the deck against animal foods by choosing ANDI parameters that do not include a host of key nutrients, such as vitamins A, D and K, DHA, EPA arachidonic acid, taurine, iodine, biotin, pantothenic acid, and vital minerals like sodium, chloride, potassium, sulfur, phosphorus, copper, manganese, boron, molybdenum and chromium," says Sally Fallon Morell, president of the Weston A. Price Foundation. "Many of the phytochemicals that Fuhrman includes in the index he developed for Whole Foods play no essential role in the body and may even be harmful."

"Animal foods like meat, liver, butter, whole milk and eggs contain ten to one hundred times more vitamins and minerals than plant foods," says Fallon Morell. "Plant foods add variety and interest to the human diet but in most circumstances do not qualify as 'nutrient-dense' foods."

"For years before becoming deathly ill, I followed the dietary suggestions in the Whole Foods plan," said Kathryne Pirtle, author of Performance without Pain. "I ate large amounts of organic salads, vegetables and fruits, lots of whole grains, only a little meat and no animal fat. I had chronic pain for twenty-five years on this diet, then acid reflux, then a serious inflammation in my spine followed by chronic diarrhea. Without switching to nutrient-dense animal foods, including eggs, butter and whole dairy products, not only would I have lost my national career as a performing artist, I would have died at forty-five years old! I am not alone in this story of ill health from a low-fat, plant-based diet, which does not supply a person with enough nutrients to be healthy and can be very damaging to the intestinal tract."

"Consumers can send a message about Whole Foods' misinformed scheme by voting with their feet," says Fallon Morell.  "Most major grocery store chains now carry basic organic staples and a larger array of organic fruits and vegetables than Whole Foods markets. And citizens should purchase seasonal produce and their meat, eggs and dairy products directly from farmers engaged in non-toxic and grass-based farming. It's not appropriate for Whole Foods to promote a scheme that has no scientific basis and that bulldozes their customers towards the higher profit items in their stores." The local chapters of the Weston A. Price Foundation help consumers connect with farmers raising animal foods in humane, healthy and ecologically friendly fashion.

"The growing emphasis on plant-based diets deficient in animal protein also serves to promote soy foods as both meat and dairy substitutes," says Kaayla T. Daniel, PhD, CCN, author of The Whole Soy Story: The Dark Side of America's Favorite Health Food.   "Soy is not only one of the top eight allergens but has been linked in more than sixty years of studies to malnutrition, digestive distress, thyroid dysfunction, reproductive disorders including infertility, and even cancer, especially breast cancer."

"Low-fat patients are my most unhealthy patients," says John P. Salerno, MD, a board certified family physician from New York City. "The reason we are spiraling into diabetes and obesity is because of the low-fat concept developed by the U.S government decades ago. Low-fat diets have a low nutrient base, and phytonutrients in vegetables cannot be properly absorbed without fat."

Fallon Morell cites recent studies from Europe showing that low-fat diets promote weight gain in both children and adults, and also contribute to infertility. A meta-analysis published January, 2010 in the American Journal of Clinical Nutrition found no significant evidence that saturated fat consumption is associated with an increased risk of cardiovascular disease.

"Whole Foods CEO John Mackay has stated that eating animal fats amounts to an addiction. But in fact, animal fats are essential for good health," says Fallon Morell. "The nutrients in animal fats, such as vitamins A, D and K, arachidonic acid, DHA, choline, cholesterol and saturated fat, are critical for brain function. In the misguided war against cholesterol and saturated fat, we have created an epidemic of learning disorders in the young and mental decline in the elderly."

"Perhaps the vegetarian diet has affected the thinking powers of Whole Foods management," says Fallon Morell. "It's time for the stockholders to insist on leadership devoted to increasing customer base, not promoting a personal vegetarian agenda."

Comments about the Whole Foods Health Starts Here scheme can be emailed to
customer.questions@wholefoods.com.

The Weston A. Price Foundation is a 501C3 nutrition education foundation with the mission of disseminating accurate, science-based information on diet and health. Named after nutrition pioneer Weston A. Price, DDS, author of the book, Nutrition and Physical Degeneration, the Washington, DC-based Foundation publishes a quarterly journal for over 12,000 members, supports 400 local chapters worldwide and hosts a yearly conference. The Foundation headquarters phone number is (202) 363-4394, westonaprice.org, info@westonaprice.org.

CONTACT
Kimberly Hartke, Publicist, the Weston A. Price Foundation
703-860-2711, 703-675-5557 press@westonaprice.org

Liverloaf

This post and recipe are courtesy of Stanley Fishman, author of Tender Grassfed Meat.

Liver from grassfed cattle is one of the healthiest foods you can eat. It is full of vital nutrients, including all of the B vitamins, Vitamin A and Vitamin D, most amino acids, and many other substances that are crucial for good nutrition. All of these nutrients are in a form that is easy to digest and absorb. It used to be the custom in the US and Europe to eat liver at least once a week. Today, most people never eat liver.
 
Why? For one thing, many people think the liver is used to store toxins. That is not true. The liver stores nutritive substances that are often used to remove toxins from the body. If you want to avoid toxins in your meat, one of the best things you can do is to eat only grassfed meat. Also, the liver from factory cattle is far less nutritious and very unappealing, to say the least. Many people have given up liver for good after one taste of the factory version. Even grassfed liver can have a taste and texture that many do not like, and can be difficult to deal with in its natural form, due to membranes and veins that are difficult to remove from the slippery meat.
 
The Europeans discovered the solution to the taste of liver long ago — butter and onions.
 
US Wellness has solved the texture and trimming issues by developing a wonderful raw sausage known as Raw Braunschweiger. This ground mixture is 60% grassfed beef and 40% grassfed beef liver. We made a meatloaf yesterday using this sausage, along with the European method of butter and onions. How did it taste? A picture is worth a thousand words, so here is a picture of the serving dish not too long after we started eating.

Liverloaf
Serves 4

1 pound U.S. Wellness uncooked braunschweiger
2 slices whole grain bread, (either sourdough or made from sprouted grains), cubed
1 medium onion, finely chopped
3 tablespoons pastured butter
1 free range organic egg
¼ cup full fat cream, (raw or organic)

1.    Place the cubed bread in a blender and process into crumbs.
2.    Melt the butter over medium heat in a heavy bottomed frying pan. When the butter is hot and bubbly, add the onions and sauté for 5 minutes. Place the sautéed onions in a large bowl. Add all of the other ingredients, including the breadcrumbs, to the bowl. Mix well.
3.    Preheat the oven to 400 degrees. Place the mixture into a 1 quart loaf pan and form into a loaf. Bake for 40 minutes.

Serve and enjoy this delicious liverloaf.

For more great recipes, check out Stanley's cookbook Tender Grassfed Meat.

Super Bowl XLIV - Football Feast

To a true football fan, February 7th, 2010, is the Sunday of all Sundays!  One mention of the Super Bowl and their ears perk up, their eyes get misty, and (with our help) their mouths salivate!  Whether your team made it to the big day or not, the Super Bowl is a great time to get together and eat! 

Try these simple, yet tasty, treats to kickoff Super Bowl 44!

Mini Hot Dogs: cut our hot dogs in half and cook as normal.  Serve on mini hot dog buns with ketchup, mustard, relish, onion.
 
Mini Shredded BBQ Beef or Hickory Smoked Brisket Sandwiches: heat up the pre-cooked shredded bbq beef or hickory smoked brisket and serve on dollar rolls with our bbq sauce.
 
Mini Tostadas: heat up the pre-cooked shredded beef (no bbq) and mix with salsa and taco seasoning to taste.  Put meat on round corn tortilla chips, top with cheese and tomato, serve with sour cream, guacamole, and/or salsa.

Wings, wings, wings....they are a natural fit for football!  Click below for the different wing recipes.

Pictured: Sweet and Spicy Wings

Tropical Wings (fried with coconut breading)

Cheesy Baked Chicken Wings (variation: Crispy Wings)

Sweet and Spicy Wings (fried or baked - no breading)

BBQ Wings (fried or baked - no breading)

Enjoy the game (and the food)!

0 Comments Click here to read/write comments

Tags: Grass-fed Beef, Recipes, Free-Range Poultry

The Garden of Eating Cookbook Giveaway

Drawing on the landmark work of Weston A. Price, D.D.S., and the time-tested food ways of healthy preagricultural people, The Garden of Eating is a comprehensive guide for obtaining the health-building benefits of a diet based on fresh vegetables and fruits along with pasture-fed animal products. It provides a simple, practical dietary plan and includes time-saving tips, resource lists, shopping lists, menus, and 250 delicious, nutritious, family-friendly, grain- and dairy-free recipes, plus eight appendices; 592 pages, illustrated and indexed.

See below the recipe for your chance to win this great book!

Herbed Meatballs               

Prep: 15 minutes/Cooking: 15 to 20 minutes/Yield: 24 meatballs; 6 servings
                    
You don’t need to sauté or stir meatballs while they cook, nor do you need pasta to make the meal. You can serve them over spaghetti squash with red sauce, or with roasted vegetables and a side salad, cooked leafy greens, or blanched or parboiled vegetables with a dip or dressing.

Notes: Transfer frozen meat to the refrigerator 24 to 48 hours before cooking. If you don’t tolerate oats, bind the meatballs with dried shan yao (Radix Dioscorea), a starchy white tuber sold in dehydrated slices in boxes in Asian markets and herb shops. Powder it in a blender or spice-dedicated coffee-grinder, then add it to meat mixture below.

Ingredients:
1/4 cup thick or old fashioned rolled oats (aka oatmeal or see variations)*
1/4 cup almond, cashew, or coconut milk, water or broth
1 medium to large egg
1 1/2 teaspoons dried herbs or 1 1/2 to 2 tablespoons minced:   Italian blend, Herbes de Provençe, or combination of 2-3 herbs: sage, thyme, marjoram, oregano, basil, thyme
1/2 teaspoon ground cumin
1/4 to 1/2 teaspoon ground chipotlé or black pepper
1 clove of garlic, minced or pressed
1/4 cup minced fresh parsley or 1 tablespoon dried parsley flakes 
1/2 to 1 teaspoon finely ground, unrefined sea salt or 1 to 2 tablespoons tamari soy sauce
1/2 cup minced onion or 1 tablespoon freeze dried onion or shallot flakes
1 to 1 1/4 pounds lean ground beef, bison, or lamb
1/2 cup water, use only if simmering meatballs

1.    In a medium bowl, combine oats (or shan yao) and milk. If possible, soak for 1 to 8 hours in the refrigerator. Add eggs, herbs, cumin, red/black pepper, garlic, parsley, salt or tamari, and onion.
2.    Crumble meat into a large bowl and add the mixture from step #1 above. Mix with clean bare hands pulling apart rather than squeezing and packing to evenly distribute seasoning (I use disposable gloves). Do not over mix. Shape into 24 (1-inch) balls.
3.    To simmer: Bring 1/2 cup water to boil in a 12-inch skillet. Add meatballs. Cover, reduce heat, and simmer 15 to 20 minutes, until the same color throughout. Remove lid and cook away liquid.
       To bake: Omit 1/2 cup liquid. Bake meatballs on parchment-lined baking sheet in a preheated 350˚ F-oven for 15 to 20 minutes, shaking pan occasionally, until done.
4.    Serve, then freeze any leftovers you don’t plan to to use within 3 days.

1 serving (beef): 140 calories, 19 g protein, 6 g carbohydrate (1 g fiber), 5 g fat, 26 mg calcium, 202 mg sodium

Variations:

• Gluten-free meatballs Replace rolled oats with 1/4 cup powdered, dried Shan Yao (described above). If you don’t have oats or shan yao, you can simply omit it.
  
• Egg-free meatballs: Replace eggs with 1 1/2 teaspoons Energy Foods Egg Replacer dissolved in 3 tablespoons of warm water, then whisked well after 5 minutes.
  
• Replace herbs in the master recipe with 1 teaspoons ground coriander, increase cumin to 1 teaspoon, and add 1/4 teaspoon ground allspice with 1/4 teaspoon black pepper. Add garlic if desired, and proceed as above.

For more information about this book and the authors, visit their website and blog!

CLICK HERE for your chance to win this book!  Entries must be received by 12:00 pm (noon) CST on Friday, February 5th, 2010.  The winner will be announced in the newsletter on February 7th.  Good luck!

Help for Haiti

To donate to the American Red Cross Haiti Relief Fund, click here or the banner above.  To make a donation by phone, call 1-800-RED-CROSS

We can all help the Red Cross throughout the year, not just during times of tragedy.  Donate to any of the worthly causes listed here, volunteer, or give blood.  If you don't have money, volunteer; if you don't have time, give blood.  We all have something to contribute.

YOU CAN MAKE A DIFFERENCE!

Oprah's 25 Superfoods

 

According to Oprah's O Magazine, there are 25 superfoods that should be incorporated into your diet.  Since this is the time for making resolutions to lose weight, excercise, quit this, start that....here's a list that will help you make better choices about what you put in your mouth!

 

1. Avocados: contain the "good" monounsaturated fat and helps your body block the absorption of "bad" fat.  They're also high in lutein (good for eyesight) and in potassium and folate (may reduce the risk of stroke and cardiovascular disease).  Try this recipe with our Sardines: Sardine Salad Sandwich
2. Beets: contains the disease-fighting phytonutrient betacyanin.  Also a good source for folate (guards against birth defects, colon cancer, and osteoporosis) and are high in fiber and beta-carotene.  Beet Dip with Sour Cream and Horseradish
3. Horseradish: rich in glucosinolate for fighting cancer and killing bacteria.  Also a good source of calcium, potassium, and vitamin C.  Incorporate horseradish into your diet with these recipes.
4. Sweet Potatoes: contain phytonutrients that promote heart and eye health and boost immunity.  They're also full of beta-carotene and vitamin A.  Sweet Potato and Chickpea Puree
   
5. Cruciferous Vegetables: such as cabbages, cauliflower, and broccoli rabe contain powerful disease fighters that lower the incidence of colon and lung cancers. Try this recipe with our Beef Italian Sausage and Walnuts: Pasta with Walnut Pesto, Sausage, and Broccoli Rabe
   
6. Blueberries: rich in antioxidants (combat the damage of inflammation).  They may also have antidiabetic effects and new research indicates blueberries might protect the heart against damage as well.  Try some of our many nuts in this recipe: Frozen Yogurt Sundae with Spiced Nuts
7. Dark Leafy Greens: such as spinach, kale, and swiss chard are an excellent source of iron, vitamin A, and lutein.  Spinach Florentine Pinwheels or 4-Cheese Stuffed Shells
8. Alliums: the botanical family that includes leeks, onions, and garlic, share many remarkable traits.  They can aid in lowering blood pressure and cholesterol levels.  Research indicates they inhibit the growth of prostate, stomach, and colon cancer cells.  They also have antibiotic properties and can ward off germs. Leeks Vinaigrette
9. Whole Grains: high in magnesium, B vitamins, fibe, and manganese.  Whole grains, such as buckwheat, have shown to help in NOT overeating by making you feel fuller. Whole Grain Pancakes and Waffles
10. Spelt: like whole wheat, spelt is sweeter, nuttier, and higher in protein than its processed relatives.  Both are also good sources of manganese and copper. Read more about spelt.
11. Turmeric: used in holistic medicine as a digestive aid and wound healer, can also serve as an anti-inflamatory.  Add turmeric to your diet by adding curry into recipes (turmeric is the primary ingredient in curry).  Try our Pre-Cooked Beef Roast with Gravy which includes turmeric.
12. Oregano: has extremely high levels of antioxidants.  A half teaspoon of dried oregano has the benefits of a whole spinach salad.  Oregano can also clear congestion and improve digestion. Popcorn with Dried Oregano and Lemon
13. Cinnamon: has one of the highest antioxidant levels of all herbs and spices.  It also has a positive effect on blood glucose levels and digestion.  Cinnamon is also used in some cosmetics, such as our Chocolate Cinnamon Soap, for its astringent, antimicrobial, and antiseptic properties.  In this deep-freeze we're experiencing, who couldn't go for a Mexican Hot Chocolate?
14. Ginger, Cayenne, Black Pepper: the heat you experience when eating these spices is evidence of gingerols, capsaicin, and piperine, compounds that boost metabolism.  Gingersnaps with Orange-Ginger Cream Filling
    
15. Miso: is a flavorful, fermented soybean paste which is a great source of low-calorie protein.  Contains B12 and zinc. (miso is one of the only soybean products we recommend because it is fermented.)  Miso Noodle Soup
16. Yogurt: is rich in calcium, phosphorus, and protein.  Unlike milk, real yogurt also contains probiotics, the good bacteria in your digestive system.  Try our nuts in this recipe: Frozen Yogurt Sundae with Spiced Nuts
17. Sardines: wild-caught sardines are low in mercury and high in vitamin D; a three-ounce serving has as much calcium as 8 oz. of milk.  Try our Sardines in Spring Water or Sardines in Extra Virgin Olive Oil in a Sardine Salad Sandwich.  Sardines can be eaten several ways, try grilling, adding to salad, or eating right from the can!
18. Canned Salmon: King, sockeye, and coho salmon have more DHA plus EPA omega-3 fatty acids than almost any other seafood, as well as some of the lowest mercury levels.  Canned salmon is nutritionally as good as fresh but costs less!  Try our Canned Salmon in this Salmon Cake recipe. 
19. Sesame Seeds: contain sesamin and sesamolin which can help lower cholesterol.  The seeds are also a good source of calcium, phosphorous, and zinc.  Sesame seeds can easily be added to baked goods, such as breads and muffins, or simply sprinkled on salads.  Popcorn with Dried Oregano and Lemon
    
20. Walnuts: Of all nuts, walnuts have the most alpha-linolenic omega-3 fatty acids, which lowers LDL (bad) cholesterol and may reduce inflammation in arteries.  Walnuts are also a great source of antioxidants, vitamin E, Selenium, and magnesium.  Our walnuts are a great addition to salads or just eaten by the handful!
21. Green Tea: has protective antioxidants (along with black and white).  It's full of a metabolis-boosting compound called EGCG, which prevents damage to the heart muscles.  Dried Spinach and Sencha Tea
22. Dark Chocolate: high in flavonoids which have shown to improve blood flow, suppress coughs, improve memory, and give you hydrated smooth skin.  Try our Raw Decadence Dark Chocolate which is unlike any chocolate you're ever had!
23. Flaxseed: rich in Omega-3 fatty acids which speed up cell metabolism and reduce inflammation in the body, reduce triglyceride levels, and lower blood pressure.  Ground flaxseed can be added to baked dishes, smoothies, cereal, or just about anything!  Citrus and Sesame Granola
24. Figs: an excellent source of dietary fiber and a good source of calcium and potassium. Try one of our goat cheeses in this recipe: Grilled Figs with Rosemary and Goat Cheese
25. Seaweed: (hijiki, wakame, kelp, nori) contain nutrients commonly found in green, leafy vegetables, along with most minerals found in the ocean.  They're full of magnesium, which may prevent migraines and asthma attacks.  Grate nori on popcorn and eggs, add wakame to soups, and marinate with hijiki with sesame oil for a quick salad.  Artichoke and Oyster Mushroom Rockefeller

Happy New Year to you, and if you made resolutions, enjoy the new you!

 

Multi-Purpose Bread

This great bread recipe can be used for many different things: sandwich bread, rolls, sweet breakfast bread, and French toast.

• 4 tablespoons room-temperature butter
• 4 tablespoons maple syrup
• 1 1/2 cups warm water
• 4 cups sprouted flour
  
• 1 1/2 teaspoons sea salt
• 1 (1/4 oz.) package yeast

For Sandwich Bread:  Mix the dry ingredients together in a large bowl.  Add the wet ingredients to the dry ingredients, mix together until dough forms.  Knead 8 minutes until the dough is smooth and elastic.  Oil the bowl with olive oil and place the dough in the bowl.  Cover with a towel and place in a warm place to rise until doubled, about 1 hour.  Punch down the dough.  Form into a loaf and place into a buttered loaf pan.  Let rise until double.  Preheat oven to 350 degrees F, bake for 15 - 18 minutes.  Remove the loaf from the pan and cool on a wire rack.

For Rolls:  Instead of putting the dough in a loaf pan, form the dough into 12 rolls and place them on a buttered baking sheet 2 inches apart.  Let rise until double in size.  Preheat oven to 350 degrees F, bake for 12 - 15 minutes, until golden brown.

For Sweet Breakfast Bread:  Prepare the bread above, but before putting it into the loaf pan, roll dough out into a rectangle.  The thicker the dough, the less swirls of cinnamon and nuts; the thinner, the more swirls!  When rolled out, drizzle with honey and maple syrup, the amount depends on your taste.  I prefer to lightly cover all of the dough.  Then sprinkle with cinnamon, chopped nuts, and raisins.  Roll dough and form into a buttered loaf.  Bake the same as the sandwich bread.

For French Toast:  Cut the sweet breakfast bread into thick slices.  Melt butter in a cast iron skillet.  Whisk together a couple pastured eggs.  Dip the slices of bread into the eggs and add slices to a hot skillet.  Cook on one side and flip, cook on the second side.  Sprinkle with cinnamon.  Top with chopped nuts, sliced banana, and maple syrup! 

The Grass-Fed Difference!

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