Tag Archives: fermented cod liver oil

Where to Start: Limited Time and Budget

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deviled-eggs

Here is a light lunch of deviled eggs with salad and grated beets. Eggs are one of the cheapest and easiest foods to prepare. Just ensure you have a quality source for your eggs.

During the last few weeks, I have had a number of conversations from overwhelmed newcomers to nourishing traditional foods. “What is the best way to save money on nourishing traditional foods? How can I find time to make nourishing meals for my family when I am so busy? Do I need to take supplements?” These are examples of the typical questions. I hope the following posting will help people making the transition to nourishing traditional foods. Remember, you do not have to do it alone. There is a whole community with a vast store of knowledge willing to help.

So, how do you start if you have limited time and a limited budget? The Big Changes will take some planning and organizing on a seasonal basis. These changes are more expensive in the short term but will save a lot money over a year. The Little Changes can be done in the household and require only weekly planning and a regular program of self-education. There is no reason to rush. Learning how to prepare and cook one new recipe a week will get you to nourishing traditional foods in less than a year. All these steps will help improve your family’s health, especially if you cut out all the processed industrial food.

The Big Changes

1. Buy meat, fish and fowl by the whole animal. Don’t buy meat, fish or fowl by the piece at the grocery store. These animals and fish are likely from confinement operations. Find a local source of pastured meat, wild fish, and fowl. Look for wild fish in season and purchase the whole fish. Make sure the animal or fowl has been on pasture its whole life and not in a feedlot or confined. Buy the whole animal and get a full service butcher to cut and wrap the meat into sizes suitable for your family. Get the butcher to give you everything, including parts you do not know how to cook yet. You will need to have a deep freezer to store your meat, fish and fowl. Pastured beef is the best value per pound.

2. Use organic butter, pastured lard and grease. Don’t buy margarine and shortening, even if it is organic. These products may be cheaper but you will pay with your health. If money is an issue use more pastured lard than butter. If you really want to save money, start a grease bucket and save the congealed fat from cooked beef, pork and fowl. You really get something for nothing. Grease is great for high heat cooking and frying. If you are thinking, “What, you want me to eat saturated fat! Are you mad? Haven’t you heard, saturated fat causes heart disease?” Please read Cholesterol: Friend or Foe.

3. Eat pastured eggs. Don’t buy eggs produced in a confinement operation. These eggs are of poor quality, being produced by heavily medicated hens under very stressful conditions. Find a local source of eggs where the hens are allowed freedom to eat bugs, worms and grass. Properly produced eggs are a nourishing, low-cost alternative to meat. Eggs are a great way to start the day and hard-boiled eggs make a great snack.

4. Eat organic or pastured raw cheese and homemade high-fat yoghurt. Try fermenting some foods. Don’t buy pasteurized cheese or commercial low-fat yoghurt. These are ersatz foods and are a shadow of the real thing. Making your yoghurt at home will save money and will enhance digestion. Homemade yoghurt with some frozen seasonal berries makes a delicious snack or dessert. Find a source of local raw cheese. Eating raw cheese is an easy, nutritious snack or addition to a meal. Try making your own fermented foods. It is easy and will save money. Here are some more recipes for fermented foods: dill pickles, kimchi, green tomatoes, horseradish, mustard and live whey culture.

5. Eat vegetables and fruit in season and from a local source. Don’t buy exotic fruits and vegetables out of season. These foods have been shipped halfway around the world and may come from questionable sources. The best part of fruits and vegetables, the phytochemicals, will be mostly lost after such a long journey. Buy local, certified organic or from a producer that follows organic principles. Go to your local farmer’s market and get to know your local producers. Find out if there is a Community Supported Agriculture CSA program in your area. Many of the cheapest vegetables are the most nourishing. Eat plenty of potatoes, broccoli, chard, celery, beets, kale, cabbage, carrots, mushrooms, zucchini, onions, garlic, squash, and lettuce. Grow a few pots of fresh herbs for low-cost garnishing on salads. While in season, consider buying vegetables and fruit in bulk and store for the winter.

6. Buy organic dried foods in bulk from a source you can trust. Don’t waste your money buying small packages of dried goods. You can save money by buying your organic grains, beans, legumes, dried fruits, herbs, and spices in bulk. You will need to find a dark, dry, and cool area of your house to store these foods. Try to buy this season’s harvest whenever possible.

7. Buy organic nuts and seeds in bulk from a source you can trust. Don’t waste your money buying small packages of nuts and seeds. Many of these packaged snacks are old and include numerous unhealthy additives. Try to buy this season’s harvest of nuts and seeds whenever possible. Nuts and seeds store best in the shell but most nuts and seeds are now sold shelled and need to be stored in a freezer. Try to buy this season’s harvest whenever possible to avoid stale products.

8. Put your money into whole foods rather than supplements. Don’t buy that low-cost multi-vitamin found in the drug store. There are many excellent supplements, such as fermented cod liver oil or probiotics, but if your budget is limited, use your money on real food first. Supplements are by their very nature highly processed, thus you will pay more for less. As your diet becomes more nutrient dense, your need for supplements will be reduced. Spend some time learning about superfoods before wasting money on supplements.

9. Eat offal from a pastured animal. Don’t supplement, eat offal! Liver, kidneys, heart, sweetbreads and brains are superfoods. If you are thinking about taking supplements, eat offal first. Offal was prized by most traditional cultures and are a rich source of nutrients.

The Little Changes

10. Make your own salad dressing. Don’t buy bottled salad dressing that is full of rancid vegetable oils, trans fats, and numerous unhealthy additives. For the cost of an average bottle of salad dressing you can make your own from the finest organic ingredients. Once you learn how to make your own dressing it takes a few minutes each week. Here is a recipe for Mustard Seed Dressing, Orange Ginger Dressing and Caesar Dressing. These are three family favorites.

11. Make a large bowl of seasonal mixed greens and vegetables and keep in the fridge for easy salads. Don’t waste your money on pre-mixed salad greens with packages of dressings with unhealthy ingredients. It takes a few minutes twice a week to have a fresh seasonal salad with each meal. Add your homemade salad dressing to the mixed greens just before eating.

12. Make your own bone broth once a week and use in soups, stews or reduction sauces. Don’t buy tetra packs of commercial stock. Don’t use processed bouillon cubes, even organic, which are made from very questionable ingredients. Bone broth is rich in minerals and helps in protein digestion. The congealed fat from bone broth can be used in cooking, which will save money. If you do not know how to make a homemade soups or stews, it is time to learn. Bone broth will make every soup or stew delicious. If you are lost in the kitchen read Nourishing Traditions by Sally Fallon. You can find a copy in the Kamloops Public Library.

13. If you eat grains, beans, and legumes, enjoy them whole with your meals. Don’t buy expensive prepackaged, or canned foods. These foods may be convenient but they do not have the nutrition found in home prepared grains, beans and legumes. Soak overnight and cook the next day. If you are wondering why you need to soak grains read Be Kind to Your Grains. If you are short on time, make a big pot once a week and store the cooked grains, beans and legumes in the fridge for later use. Use cold or re-heat as needed.

14. If you eat grains, make your our breakfast cereal. Don’t buy boxed cold breakfast cereal, even if it is made from organic whole grains. These processed foods are very expensive, difficult to digest, and poor in nutrition. Even the most expensive organic grains will be far cheaper than these heavily processed breakfast cereals. Make your own breakfast cereal with organic whole grains that are soaked overnight before cooking. If you are short on time, make a big pot once and week and store the cooked cereal in the fridge for later use. Heat up a small amount of the cooked cereal in the morning for breakfast. Remember to top with lots of raw cream or butter to help your body utilize the nutrients in the cereal and slow down your insulin response.

15. Make healthy homemade cookies and have frozen fruit for quick snacks. Don’t buy expensive cookies and cake with questionable ingredients. Have some frozen fruit for quick snacks and everyday desserts. Don’t buy those expensive little packages of organic berries from the grocery store. In season, find a local source of organic berries and freeze a year’s supply. Here are some recipes for cookies and cakes: Lemon Coconut Cookies, Chocolate Brownies, Butter Tart Squares, Coconut Almond Bark and Nanaimo Bars. Use these sweet desserts for special occasions.

16. If you eat grains, make healthy homemade bread and crackers. Don’t buy breads and crackers made with rancid flour, rancid vegetable oils, trans fats, and numerous unhealthy additives. The staff-of-life has become a shadow of its former greatness. Grind your own flour from organic whole grains and grow your own sour dough culture. Making bread can be made easier by making bread once a week or by storing a week’s worth of dough in the fridge and bring out a loaves’ worth in the morning before baking. If grinding your own flour is not possible, try sprouting the grain for three days and use a food processor to make a dough from the sprouted grain. For more information about the staff-of-life and the staff-of-death please read Dirty Secrets.

18. If possible, grow your own garden. Don’t worry if all you have is a small patio or windowsill. Start with a small herb garden for parsley, cilantro, thyme, oregano, sage, rosemary and other favorite herbs. Use these fresh herbs on your daily salads. Grow a few tomato plants or peas in pots. It is very satisfying to grow your own food.

19. If you are inclined, get a few hens for fresh eggs and meat. If you have the space consider getting a miniature goat or cow for raw milk. Lobby your government for changes in regulations to promote local food security. Hens will produce eggs and improve your garden fertility. Getting a source of high quality raw dairy is worth the trouble. Raw dairy is one of the most delicious, nourishing foods. Lobby your local, provincial, and federal governments to change laws so we can all can grow healthy food on our properties. This will increase food security for everyone.

20. Invest in your long-term health. Don’t skimp on your food budget. Economize by eating at home and save on meals out. If you are looking for nourishing recipes please see Specific Carbohydrate Diet (SCD): Recipes which is an index of all the recipes on this website. Cut out all the junk food, even the organic junk food, and use this money to buy high quality whole foods. Eating whole foods will keep you healthy and avoid loses in wages due to sick-time off work. It might even spare your life, by avoiding some dreaded disease. Look through the WAPF Shopping Guide for tips on assessing the quality of your food choices. If you haven’t read 25 Step to Nourishing Traditional Foods, please do so. If you are a visual learner please watch the Wise Tradition Beginner Video Series.

Healthy Household: Comfort for Colds

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licorice-lozenges

Once you get all the ingredients together making lozenges are easy. My girls really like the taste too. Remember to always label your homemade medicines.

March is one of the worst months for colds and flu. Here are some strategies for avoiding colds and flu.

Tip Number One: Eat a diet of nourishing traditional foods. Avoid all processed foods and sugary snacks. Make sure your diet has plenty of healthy fats. Eat coconut oil which has anti-viral components. During the winter, eat pastured lard which is high in vitamin D. During the winter and early spring, supplement your diet with fermented cod liver oil and high vitamin butter oil. If you have a source of raw milk you only need to supplement with fermented cod liver oil. Remember to eat your garlic. Use at least one crushed or minced fresh garlic clove everyday in your food.

If you do get sick, there are a few recipes below that will help your family avoid taking pharmaceutical drugs. Remember that colds and flu come from viruses which hate heat. Fevers kill viruses. Fevers should be allowed to take their course in most cases, except in very young children or very high fevers. An out-of-control fever is a medical emergency. Use good sense and get to emergency services.

Tip Number Two: Take care of yourself early in the illness. When you first get that sense that you are getting sick try taking Aconite 30c . This is a homeopathic remedy for stopping colds and flu but only works in the very earliest stages of an emerging illness. I started using homeopathic remedies because I wanted to do something very gentle for my children when they were ill. I have found homeopathic remedies work surprisingly well with young children. I use the Helios Homeopathic First Aid Kit.

If you prefer herbs, this is the time to use oregano essential oil (Origanum vulgare) which is a good addition to your Herbal First Aid Kit. (I will talk about making your own Herbal First Aid Kit in a later posting.) This is a very strong essential oil and can be used many ways. For an emerging sore throat, try 1-2 drops in the mouth twice a day. Swish the oregano essential oil around your mouth for a few minutes and then swallow. Some people find straight essential oils too powerful and will cut it with a small amount of olive oil. This treatment is better for adults. Children don’t like the strong taste.

If you prefer herbs, this is the time to take Echinacea Extract or Angelica Extract. Extracts take three to six weeks to prepare so it would be best to make the extracts in the fall or you will have to purchase the extracts at a health food store. Many people find Echinacea Extract works very well to improve immune function. I find Angelica Extract to work better for me. We are all different so you will have to experiment to find which extract will work best for you. The extracts should be taken three times a day in hot water. Along with talking an extract, make up a Ginger Infusion or Cold Away Infusion and drink this throughout the day. If you have a really sore throat find a local supply of propolis and suck on a small piece.

Remember food should always be your first medicine. If you are feeling poorly, this is the time to make some nourishing bone broths, stews and soups. Warming drinks are very comforting. Get plenty of rest. This is the time to increase your consumption of coconut oil to a therapeutic level which is thought to be 2-3 tablespoons a day.

Tip Number Three: Have some cold supplies in your pantry, ready for use. Here are six recipes that will come in handle if someone gets sick in the household. The Ginger Infusion will work for most colds and is liked by children. Cold Away Infusion is better when you are really sick and can’t seem to shake the cold or flu. Elderberry Syrup can be taken during flu season to avoid getting sick or can be used after the cold or flu sets in. Licorice Lozenges are really nice on a sore throat. Honeyed Ginger is good for a sore throat or nausea.

angelica-extract

Making extracts are very easy but will take about six weeks to infuse. Start making medicines in the fall for the winter months.?

Echinacea or Angelica Extract
1/2c Echinacea root (Echinacea purpurea) or Angelica root (Angelica archangelica)
2c clear Vodka or Tequila, 40% alcohol
Use a small pint-sized glass canning jar with a plastic lid. Put either the Echinacea root or Angelica root into the jar. Add the alcohol of choice and fill the jar. Label the jar with the name of the plant, percentage of alcohol, today’s day, and the decanting day. Decanting day will be in six weeks. The jar will need to be turned over every day for at least the first week. On decanting day, use a cotton cloth to squeeze out all the liquid from the roots. Some herbalists use a juicer to get all the goodness out of the plant materials and into the extract. (Due to all the woody parts, I broke part of my juicer trying this, so be careful if you try this with your juicer. For home preparation, squeezing out all the liquid is far easier. Sometimes it’s best not to copy the professionals!) Store the extract in a dark glass bottle. If available, use a dropper top for easy dispersal.

Ginger Infusion
1/2c fresh ginger (Zingiber officinale), grated finely or 1/3c dried ginger
1L boiling filtered water
local raw honey, to taste
lemon, freshly squeezed, to taste
Put fresh or dried ginger into the glass jar. Pour boiling filtered water over the ginger and fill the 1L glass canning jar to the top. Put the lid on the jar and let the infusion steep for 4 hours or overnight. Squeeze out all the juice from the plant material into the infusion. When ready to drink, gently re-heat the infusion. Do not allow the infusion to boil or you may lose some of the medicinal properties of the plants. Add freshly squeezed lemon juice and local raw honey to taste. This drink is very soothing on a sore throat.

Cold Away Infusion
1/4c Rosehips (Rosa canina) or Yarrow Leaf (Achillea millefolium)
1/4c Elder Flowers (Sambucus nigra)
1/4c Peppermint Leaf (Mentha piperita)
2L boiling filtered water
Put plant materials into 2L glass canning jar. Pour boiling filtered water over plant materials and fill the 2L glass canning jar to the top. Put the lid on the jar and let the infusion steep for four hours or overnight. Squeeze out all the juice from the plant material into the infusion. When ready to drink, gently heat up the infusion. Do not allow the infusion to boil or you may lose some of the medicinal properties of the plants. Consume as needed.

Elderberry Syrup
Take 1T of syrup everyday to avoid colds and flu. Or if ill, take 1T three times each day.
1/2c Elderberries (Sambucus nigra)
5-10 cloves (Syzygium aromaticum)
1 cinnamon stick (Cinnamomum zeylanicum)
1-2T fresh ginger (Zingiber officinale), grated finely
2c filtered water
1/2c local raw honey
Bring filtered water to a boil. Add Elderberries, cloves, cinnamon stick and ginger. Reduce heat and simmer for 30 minutes until liquid is reduced by one half. This is known as a decoction. Squeeze out all the juice from the plant material into the decoction. Let the decoction cool before adding the local raw honey. Stir well and refrigerate. This syrup will last for months in the fridge.

Licorice Lozenges
1c Slippery Elm powder (Ulmus rubra)
1/2c Licorice Root (Glycyrrhiza glabra)
2c filtered water
1/4c local raw honey
Bring the filtered water to a boil and add the Licorice Root. Simmer for about 30 minutes until at least half of the water is gone. This is a decoction. Squeeze out all the juice from the plant material into the decoction. Let the decoction cool before adding the local raw honey. This avoids destroying the healing properties in the raw honey. Put the Slippery Elm powder in a bowl and add enough licorice decoction to make a soft dough. Roll out the soft dough on more Slippery Elm powder to a thickness of about 1/4 inch. Cut the dough into small 1/2 inch squares. Place the lozenges in a dehydrator overnight until dry. The lozenges will last for months in a metal tin.

Honeyed Ginger
1 organic ginger root (Zingiber officinale), sliced diagonally
1c filtered water
enough local raw honey to cover ginger
1 pint glass canning jar
Slice the organic ginger diagonally. You do not have to peel the ginger if it is organic. Put ginger slices in boiling water and reduce heat to very low. Cook the ginger for about 40 minutes until the ginger becomes translucent. Reserve the ginger liquid and water down for a soothing tea. Traditionally, this honey would be cooked with the ginger, but I feel it is best to just store the ginger in enough raw local honey to cover the ginger. If you find the ginger just too spicy, very gently warm some of the honey while stirring the ginger. Gently heat for another 40 minutes. The ginger will become more and more translucent. Store in a glass jar in the fridge. The ginger flavored raw honey can also be used as a treatment for a sore throat. Just spoon it out by the teaspoon. The relief will be immediate.

For more recipes please see Healthy Household: Staying Clean Safely and Saving Money.

Eatkamloops.org is a Distributor for Green Pasture’s: Questions and Answers

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We are no longer bring Green Pastures products into Canada. Please order directly from Green Pastures.

green-pasture-cod-liver

Fermented cod liver oil liquid is just one of the products made by Green Pastures.

Fermented Skate Liver Oil

Green Pastures fermented skate liver oil.

1. What Green Pasture’s products does eatkamloops.org carry?

Eatkamloops.org offers a limited number of basic products from Green Pasture’s. If you are looking for other products, please order directly from Green Pasture’s. These are the products we carry:
Fermented Cod Liver Liver (FCLO) 237mL (unflavored liquid): $49.00 plus HST
Fermented Skate Liver Oil (FSLO) 237mL (spicy orange liquid): $49.00 plus HST
Organic Virgin Coconut Oil (CO) 3.8L: $79.00 (No shipping; pick-up in person only.)
High Vitamin Butter Oil (BO) 237mL (unflavored liquid): NOT AVAILABLE (See comments for why we cannot bring this product into Canada.)

High Vitamin Butter Oil

Green Pastures high-vitamin butter oil.

2. Where can I pick up my Green Pasture’s products?

Email us at info@eatkamloops.org to ensure the items you want are in stock. The office is open from 9am to 5pm, Monday to Saturday. Please bring cash, VISA, Mastercard or debit for pick-up orders. Here is how to find eatkamloops.org:
GO BOX Storage (Map to home of eatkamloops.org)
2853 Bowers Place, Kamloops, BC V1S 1W5

3. What happens if I cannot come to pick up the products in Kamloops? Will you ship the products to me?

To place an order we will need your full name, email address, mailing address, telephone number, and credit card information. Please list what you would like to order. We take payment by VISA or Mastercard for mail orders. Once we have your information we will send a invoice through GO BOX Storage. You can email your VISA and Mastercard information to store@goboxstorage.ca. We have a encrypted email system for your security or you can call the office at 250.374.4646. The cost for shipping and handling within BC is $17.00 for any two bottles of Green Pasture’s product. The package is sent by Canada Post Regular Parcel service. It will have insurance for the value of your shipment and will be delivered within three days.

4. What if I want to order more than two bottles or I don’t live in BC?

We need your postal code for a shipping quote. We will need to know all the items you want to ship because the cost is based on weight and size of package. Your price will include insurance to cover the value of your products.? Shipping is by Canada Post Regular Parcel service. These rates are subject to change. Contact us for the current rate. We only ship in Canada.

5. What types of payment do you take?

If you come for pick-up in Kamloops please bring cash, VISA, Mastercard or debt. If you are getting your order by mail we can take payment by VISA or Mastercard.

6. Do you offer the volume discounts as seen on the Green Pasture’s website?

We do not offer volume discounts. Please contact Green Pasture’s directly for volume discounts.

7. How do your prices compare to ordering directly from Green Pasture’s?

Our prices are in Canadian dollars and the Green Pasture’s prices are in US dollars. If you order from Green Pasture’s, you will be responsible for the cost of shipping and any customs fees. Eatkamloops.org covers the costs of bringing Green Pasture’s products into Canada. You will be responsible to cover the costs of shipping within Canada, if necessary.

8. Will you be bringing in other Green Pasture’s products in the future?

Eatkamloops.org only carry the basic product line of liquid FCLO, FSLO and BO. If you want specialty flavors, capsules or gels, please contact Green Pasture’s directly.

9. Can I flavor my unflavored fermented cod liver oil or high vitamin butter oil?

Yes, you can. Add one teaspoon of sea salt to the FCLO to give it a “salty cod” flavor. You could add essential oils, safe for internal consumption, to either the FCLO or the BO. To test it first, use a small amount of FCLO or BO with the essential oil to find a combination that you like.

10. I find the taste intense. What should I do?

Some people like the taste of fermented oils, but others find it unusual or unpleasant. Try chasing the product with water, raw milk, apple sauce, or a small amount of juice. Some mothers use a small amount of raw honey with their children. My children like sucking on a wedge of lemon or lime after consuming fermented oils.

11. How much FCLO or FSLO should I take daily? How many servings will I get with each bottle?

Dose is adjusted by age. Children 3 months to 12 years need 1/2tsp (2.5mL) per day. This is 95 servings per bottle. Children over 12 years and adults need 1tsp (5.0mL) per day. This is 47 servings per bottle. Pregnant and nursing women need 2tsp (10mL) per day. This is 24 servings per bottle. Please go to Cod Liver Oil Basics for further information.

12. How much BO should I take each day?

Use the same amount of BO as FCLO or FSLO for your age.

Update November 11, 2009: For more information about why eatkamloops.org is carrying Green Pasture’s products read Eatkamloops.org is Now a Distributor for Green Pasture’s Products.

Updated October 13, 2012: Here is a essay by David Wetzel the owner of Green Pastures Products: Update of Cod Liver Oil Manufacture.

Eatkamloops.org is Now a Distributor for Green Pasture’s Products

Posted on by

We are no longer bring Green Pastures products into Canada. Please order directly from Green Pastures.

This month Green Pastures offered all Weston A. Price Foundation chapter leaders the option of making wholesale purchases for the benefit of chapter members. This means we can all benefit from these excellent products. Eatkamloops.org is now a distributor for Green Pastures. We will carry fermented cod liver oil, fermented skate liver oil, high vitamin butter oil, and extra virgin coconut oil.

Fermented Cod Liver Oil

Green Pastures fermented cod liver oil.

High Vitamin Butter Oil

Green Pastures high-vitamin butter oil.

In Dr. Weston A. Price’s book Nutrition and Physical Degeneration, he did studies with children from mill families during a severe industrial depression. These children were chosen because they had developed severe tooth decay. He fed the children one nourishing meal a day and supplemented their diets with cod liver oil and high vitamin butter oil. After seven months on the supplemental diet, the children’s teeth had re-mineralized and the teeth were saved. The health and behavior of the children had improved. Below is a description of the supplemental meal from Nutrition and Physical Degeneration:
The diet provided these children in the supplemental meal was as follows: About four ounces of tomato juice or orange juice and a teaspoonful of a mixture of equal parts of very high-vitamin, natural cod liver oil and an especially high-vitamin butter oil was given at the beginning of the meal. The child then received a bowl containing approximately a pint of a very rich vegetable and meat stew, made largely from bone marrow and fine cuts of tender meats. The meat was usually broiled separately to retain its juice and then chopped very fine and added to the bone-marrow meat soup, which always contained finely chopped vegetables and plenty of very yellow carrots. The next course consisted of cooked fruit, with very little sweetening, and rolls made from freshly ground whole wheat and spread with high vitamin butter. The wheat for the rolls was ground fresh every day in a motor-driven coffee mill. Each child was given also two glasses of fresh whole milk. The menu was varied from day to day by substituting for the meat stew fish chowder or organs of animals.

Fermented Skate Liver Oil

Green Pastures fermented skate liver oil.

Unfortunately, the cod liver oil produced today is not the same product used by Dr. Weston A. Price in his study. Most modern cod liver oil is refined to such a point that the natural vitamins are removed. Some processors add back synthetic vitamins. If you would like to read more about this topic please read Cod Liver Oil.

Update November 11, 2009: For more information about which Green Pasture’s products eatkamloops.org is carrying, please read Questions and Answers.

Undated December 27, 2009: Need some more proof? I have just found a very informative blog by Stephan Guyenet called Whole Health Source. This is a link to his writings about Dental Health. There are many very good photos and references for further reading on the topic.

Undated January 4, 2010: This is a link to an online version of Nutrition and Physical Degeneration.