Cooking with Grass-Fed Meat and Fowl

Posted on October 13, 2009 by publisher

Grass-fed meat needs to eaten rare. This is a favorite breakfast with grilled grass-fed beef, thinly sliced, with a salad or buttered cabbage.

If you are new to grass-fed products and feel unsure about how to cook meat or fowl please read Achieving Culinary Success With Grass-Fed Beef. This is a long essay but it explains the differences between conventional and pastured animals. The essay discusses the interesting topic of artisan butchery and how this specialty is being regulated out of existence.

One tool that is very useful in cooking pastured meat and fowl is to “put away your timer and get a good meat thermometer”. I started doing this after reading The Grassfed Gourmet Cookbook by Shannon Hayes. I found it took all the mystery out of cooking a turkey or a very large roast. The fowl or meat would always turn out wonderful. The temperatures below are from her cookbook and I have found the temperatures to always produce a succulent meal. She recommends allowing the meat to sit on the counter and rest after cooking. It is interesting to watch the temperature continue to increase after the meat is out of the oven. The temperatures are for grass-fed meats and the standard recommended temperatures are in parentheses. I like my meat rare inside, so I normally use the lower suggested temperatures.

Beef: 120-165F (140-170F)
Bison: 120-165F (140-170F)
Chicken (unstuffed): 120-165F (140-170F)
Duck: 160-170F (180F)
Goat: 120-145F (140-170F)
Goose: 170F (180F)
Lamb: 120-145F (140-170F)
Rabbit: 160F (160F)
Pork: 145-165F (170F)
Turkey (unstuffed): 160-165F (180F)
Veal: 120-165F (140-170F)
Venison: 120-165F (140-170F)

One of the joys of buying whole animals, is having a choice of cuts that you have never tried before. If you do not know your cuts of meats, you can learn about cuts from books such as the Joy of Cooking. I have found butchers very helpful with learning about cuts of meat and offal. Get every part of the animal you can, even if you don’t know what to do with it. It’s fun to learn how to cook strange parts of the animal! Another great source is Offal Good.

Dry heat is better for some cuts of meat and moist heat is a must for others. The use of rubs and pastes tenderize meats and add exotic flavors. Or you can tenderize with devices like Jaccard Meat Tenderizer. Super slow cooking can soften the toughest meats by cooking at the lowest temperature your oven will go. Most modern ovens will not go below 150-170F.

Remember to save the juice, bones and fat drippings from fowl and meat. The juice is a wonderful base for soups and stews. The bones can be saved in the freezer for bone broth. The fat drippings are good for frying or oven roasting just about anything. I always try to have a grease bucket in the fridge or by my stove for quick use. Fats from animals can take high heat frying much better than even butter which can burn. Read The Grease Bucket and Beautiful Bone Broth for more information. Coconut oil is safe for cooking but save your extra virgin olive oil for pouring over salads or other unheated foods. I do not recommend using industrial oils of any kind. Actually, I think industrial oils and high fructose corn syrup (HFCS) are the two worst modern food additives. Unfortunately, they are in most processed foods.

Full-flavored meat comes from animals that have led a full life… Life intensifies flavor, and modern meat animals are living less and less.
On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee

Cure Tooth Decay

Posted on September 24, 2009 by publisher

This book outlines a protocol for reversing tooth decay.

I have just read Ramiel Nagel’s book called Cure Tooth Decay: Heal and Prevent Cavities with Nutrition. This book outlines a protocol for reversing tooth decay. This book questions a number of very well entrenched ideas about dental health. First, it questions the standard belief that bacteria, feeding on sugar in our mouths, causes tooth decay. Second, the book states it is possible to reverse and heal tooth decay.

As fantastic as these two statements may seem, there is a long history of research in this area. Dr. Weston A. Price and Dr. Melvin Page both worked on this issue and came to very interesting conclusions. Dr. Price found indigenous groups who ate raw or rare organ meats from grassfed animals, consumed raw dairy from grassfed animals, and raw or rare organs and meats from fish and shellfish, were immune to tooth decay. Dr. Price did a feeding experiment on children with rampant tooth decay. He found with proper diet and supplementation he could stop and reverse tooth decay. Please read eatkamloops.org is Now a Distributor for Green Pasture, for more information about Dr. Price’s feeding experiment.

Dr. Page did extensive research on blood chemistry and endocrine function. He found tooth decay was not caused by bacteria feeding on sugar in the mouth but a malfunction in the ratio of calcium and phosphorous in the blood. This malfunction of mineral absorption was caused by fluctuations in blood sugar levels and insulin caused mainly by… sugar. If this hypothesis is correct, managing blood sugar levels and insulin, would help to slow and possibly reverse tooth decay. This is exactly what Dr. Page did in his research. An explanation of this process can be found in Suckled by Triceratops.

Cure Tooth Decay is a summary of the work of these two dentists. The protocol is very simple. Remove all “displacing foods of modern commerce” from your diet. Eat nourishing traditional foods properly prepared from a quality source. Supplement your diet with fermented cod liver oil and high vitamin butter oil. Ramiel has done his own personal experimentation with diet and supplementation with whole foods which has helped his own dental health. He talks about the pain he experienced as a parent making decisions regarding his infant daughter’s crumbling teeth. The wonderful thing about this book it how Ramiel’s family took this very upsetting situation and transformed it into something wonderful. Through research, diligent application of principles he had learned, and experimentation, he found a solution to his family’s health problems.

Ramiel has become passionate about improving our children’s health through nutrition. Children’s health starts before conception with the quality of the parent’s diet. He has started another website dealing with the issue called Healing Our Children.

It is store food that has given us store teeth.
Earnest Hooton

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.

I Got Culture!

Posted on September 23, 2009 by publisher

This is yoghurt and Kefir made from frozen raw milk. Making your own yoghurt and Kefir will save money plus reduce your waste stream by using reusable glass jars. My family really enjoys yoghurt so I always make 2L of yoghurt at a time.

I have had a number of emails over the months about dairy and water Kefir. Kefir originated in the Caucasus Mountains and is a gelatinous community of bacteria and yeast. Kefir grains are the real thing. They are different from the “direct set cultures” you will find in health food stores which lose their potency and must be purchased again. Once you get the Kefir grains they will continue to grow indefinitely as long as the culture is fed.

I received my dairy and water Kefir grains from Real Kefir Grains. You can order directly from Marilyn Jarzembski, better known as the Kefir Lady, and she will ship it to you at a very reasonable price. Her culture is very vigorous. If you live in or near Kamloops, you can come and pick up your Kefir grains from me for free. Just email me to ensure I have enough to share. I get my Yoghurt Starter from Custom Probiotics which also has a line of probiotics. If you have never made yoghurt before please read To Heat or Not To Heat: A Yogurt Question.

These are the cultures I have to share:
1. Wild sour dough culture (sour dough bread, biscuits, pancakes, etc)
2. Lacto-fermentation liquid (sauerkraut, pickles, kimchi, etc)
3. Dairy Kefir (yoghurt-like drink, Kefir cheese, Kefir bread, etc)
4. Yoghurt culture

This is a Kefir drink made with frozen organic cherries we picked ourselves last summer and frozen raw milk from our cow. It's wonderful knowing where my family's food comes from.

Updated December 21, 2009: I am enjoying the ease of using the new Weston A Price Foundation website. I found this favorite essay about Kvass and Kombucha: Gift From Russia by Sally Fallon.

Updated May 8, 2010: I have just started my first Kefir of the year with Patty’s raw milk. Sarah Pope is the WAPF Chapter Leader for Tampa, Fl. She has a video on how to make Milk Kefir and Healthy Water Kefir Sodas. Sarah outlines some really good reasons why Kefir may be a better choice than yoghurt. Here is her video on Making Sauerkraut and Apricot Butter. Please note you can make the apricot butter “more raw” by pouring very hot water over the dried apricots and letting them sit until soft.

Updated May 30, 2010: I have found another source of cultures. If you are looking for cultures please see Cultures for Health.

Updated October 12, 2010: Custom Probiotics produces a high quality, extremely potent probiotic for adults and children. The probiotics appear to be expensive, but having such a high potency makes the products very affordable. The products are extremely pure, without additives or fillers, which is very good for people on the Specific Carbohydrate Diet. These are the two blends I have used: Yogurt Starter Formula Two and the Six Strain Custom Probiotic Blend.

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

Posted on September 19, 2009 by publisher

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 eatkamloops.org is Now a Distributor for Green Pastures Products

Green Pastures fermented cod liver oil.

high vitamin butter oil eatkamloops.org is Now a Distributor for Green Pastures Products

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 eatkamloops.org is Now a Distributor for Green Pastures Products

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.

Our Children’s Teeth – Choices a Family Needs to Make

Posted on September 18, 2009 by publisher

Original appearance of identical twins.

I wish I knew then what I know now before conceiving my children. If I had known about the work of Dr. Weston A. Price, I could have eaten differently, and saved my family money and suffering. Maybe I could have avoided the problems I now see in the faces of my two girls.

My two girls suffer from such a common problem, it is now seen as “normal”. My girls do not have enough space in their mouths for all their teeth. This is the “physical degeneration” Dr. Weston A. Price saw in all primitive communities after exposure of only one generation to the “displacing foods of modern commerce”. In his time the “displacing foods” were: white sugar, white flour, pasteurized milk, canned foods, vegetable oils and convenience items with extenders and additives.

post treatment twins 281x300 Our Childrens Teeth Choices a Family Needs to Make

Here are the twins after dental intervention. First twin has standard orthodontic treatment and second twin had orthopedic treatment.

So what’s a Mother to do? I can’t go back in time and correct my errors but I can try not to make anymore. For the last three years, I have fed my family the most nourishing, quality foods I can find. We completely avoid all “displacing foods” except for holidays. Halloween, Valentine’s and Easter without candy seems to cause social problems with our children’s schooling community. Nevertheless, this approach of avoiding all “displacing foods”, except for children’s holidays, has improved my children’s health. Their dentist Dr. Hugh Thomson has noted the girls have “cavity resistant teeth”. This is a very good sign we are doing something right. But it does not solve the structural problems in the mouths of my children.

As a child, I had very crowded teeth and so many cavities I have lost count. I had eight extractions: four bicuspids and four wisdom teeth. I wore braces for two years and a retainer for one year. This is standard orthodontic practice. This process was fairly traumatic for me because I lived my prepubescent years with big spaces in my mouth due to the removal of the four bicuspids. Then I spent three years of my adolescence with braces. I always felt ugly.

When I was at the Weston A Price Conference in California last November, I heard a lecture by Dr. Louisa L. Williams. She introduced me to the difference between orthodontic and orthopedic dental practices. It was during this lecture that the lights came on for me. When I came home from the conference, I started reading her book Radical Medicine: Profound Intervention in a Profoundly Toxic Age. After reading the 1000 plus page book, I understood what Dr. Hugh Thomson wanted to do with Sonja’s emerging dental problems.

I feel really grateful for that lecture and book because I understood why I needed to move on Sonja’s work. Orthopedic dentistry works on improving the basic structure of the mouth compared to orthodontic dentistry which is more concerned with appearance. Orthopedic dentistry works best with younger children that are growing fast. It would have been better to start with Sonja at seven years of age. Sonja had two problems. First, she had a “finger sucking habit” which had to be broken before her pallet could be expanded. She had just turned nine when we started the pallet expansion. Pallet expansion works best before a child loses her baby molars. This usually happens at about eleven. So far, her top front teeth have lots of space now. Her lower jaw is still back, but nothing is holding her jaw back except the muscles and tendons which will loosen over time. I remind her to bring her jaw forward whenever I notice.

We thought we had gotten lucky with Erika. She had an over-bite but her teeth looked really straight. I was a bit worried because I have noticed that most children that have straight teeth as adults, have spaces between their teeth by age six. We put “overlays” on her baby molars which corrected her over-bite. In theory, when her adult molars come in they come in at the new height, permanently correcting the over-bite. When the baby teeth with the overlays fall out, their job is done.

Big changes happen in a child’s mouth at about seven. Erika’s permanent teeth came in crowded. About a month ago, Erika got an upper pallet expander. The pallet expander is on the inside of the teeth so the appliance is not visible. She will need an expander for her lower jaw, which Dr. Hugh Thomson recommended inserting about a month later, after Erika became used to the upper appliance. Even in a month, I can see more space for her upper teeth. Pallet expansion works best with younger children. It can happen really quickly.

It is my hope that my children will be able to keep all 32 of their teeth. I have only 24 teeth to chew my food. In Radical Medicine, Dr. Louisa Williams states pallet expansion improves digestion because it avoids extractions and maintains all the teeth for chewing food. Also, the pallet expansion increases the space in the mid-brain area. The mid-brain area houses the seat of our endocrine system, the pituitary gland. This helps the pituitary gland function normally. Hopefully, my girls will have their dental work all done before they hit their teenage years. The cost of early orthopedic intervention appears to by a fraction of the cost of regular orthodontic treatment.

Update October 2, 2009: Erika has had her lower appliance in for about a week. This appliance will increase the size of her lower jaw to accommodate her permanent teeth. The appliance has a key and lock system which increases the tension. We adjust the appliance twice a week ourselves. The biggest issue of earlier intervention with young children is that the parent must be willing to clean the appliance and child’s teeth at least once daily. It is too much to expect a seven year old to have the dexterity to clean their mouth sufficiently.

Undated December 27, 2009: 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. Please note the famous Identical Twin Study. One twin was given standard orthodontic treatment and the other was given orthopedic treatment. Note the different in the facial outcomes in the identical twins.

Updated January 4, 2010: If you are looking for a dentist in your area trained in Holistic/Biological/Environmental Dentistry please search these websites:
The International Academy of Biological Dentistry and Medicine
The International Academy of Oral Medicine and Toxicology
Holistic Dental Association

The Vegetarian Myth

Posted on August 24, 2009 by publisher

This book is required reading for anyone who is thinking about becoming a vegetarian.

I have just read a very interesting book called The Vegetarian Myth: Food, Justice and Sustainability by Lierre Keith. Lierre was a vegan for nearly twenty years. She tells her story of how veganism destroyed her health. She came to understand that vegetarianism was not the answer to: glowing health, feeding the world’s hungry, stopping animal cruelty, or saving the planet. This was a painful realization which she articulates with compassion.

I was a vegetarian for six years. When I was nineteen, I read Diet for a Small Planet by Frances Moore Lappe. It changed my life. I thought I could do one simple action, stop eating meat, and I would change the world. Unfortunately, vegetarianism didn’t work very well for me. I think The Vegetarian Myth is a good book to read. I wish at nineteen the book had been available to take the fire out of my own zealous beliefs. It could have saved me much suffering.

The Weston A Price Foundation has a Website Tour for Vegetarians. There are a number of excellent essays on the topic. These articles will give helpful suggestions that will protect the vegetarian’s health from common pitfalls.

If you would like to have more information about The Vegetarian Myth, I have a link to Lierre Keith’s website.

Updated January 9, 2010: The Moosewood Cookbook by Mollie Katzen was a very influential book for me in the 1980s. It was my favorite vegetarian cookbook and I used to recommend it to everyone. This is a link to Vegetarians Who Eat Meat. Apparently Mollie Katsen, a 30 year vegetarian, is now eating grassfed meats.

Updated February 26, 2012: Many vegetarians and vegans talk about feeling great after changing their diet. Part of this may be psychological. If you feel guilty about eating animals, not eating animals relieves the guilt. But some of this great feeling may be physical. Please read Vegans Are Cannibals: The Truth Behind the “New Vegan High”. Using the term cannibal is hyperbole. The article is really talking about autophagy. Read the comments too. There can be much help in the experience of others walking the same path. What do you think?

Swine Flu: Delicious Cure

Posted on August 4, 2009 by publisher

This coconut oil based snack is easy to get the children to eat. It will easily get your coconut oil consumption up into a therapeutic range. I store the snack in the freezer.

On May 7th, I wrote a blog called Swine Flu Alert: What to Do. The posting gave some alternative treatments to help your system avoid viral infections. Lauric acid in coconut oil is converted by the body to monolaurin. Coconut oil has been found to have an antimicrobial effect. If you would like to study this topic further, please read Dr Mary Enig’s essay: A New Look at Coconut Oil.

I have had some requests for recipes to increase coconut oil consumption. Dr Mary Enig recommends 10-20 grams of coconut oil per day to get into a therapeutic range. In her book Eat Fat, Lose Fat she recommends drinking the coconut oil in hot water before meals for weight loss. In my opinion, this is not a great taste experience, but it has been an effective weight loss treatment for many people.

I have two delicious recipes for you to increase coconut oil consumption in your diet and which may help avoid viral infections. Just remember if you are trying to use food as a medicine, make sure you get the best quality you can find. Find the best local raw honey and organic virgin coconut oil. If you can find raw butter use it or find the best organic pasteurized butter. Please note the Weston A Price Foundation does not support the use cocoa products. So use with care.

Coconut Bark Almond Joy
Here is the recipe for Coconut Bark Almond Joy. I would suggest a few changes to make the recipe WAPF friendly. Soak and dry the nuts and use local raw honey as a sweetener. I would find 1T of raw honey too sweet. If eating cocoa powder is a problem for you, use some raw butter or cocoa butter and make a “white chocolate” version.
6T organic coconut oil
1tsp organic vanilla extract
2T organic cocoa powder or raw butter or cocoa butter
1T local raw honey or organic maple syrup
2T dried organic coconut
1/4c chopped or whole, soaked and dried almonds or pecans
Cover the bottom of a glass baking tray with wax paper. Turn up the sides so liquid will not run out under the was paper. Cover the was paper with the chopped or whole nuts. Melt the coconut over low heat. Don’t overheat the coconut oil, just melt it. Add the vanilla extract, cocoa powder, sweetener, and coconut. You may have some extra mixing to get the honey to dissolve into the other ingredients. If you do not get the honey to dissolve well, you will have a sticky layer at the bottom of the bark. (This does not happen with maple syrup.) Pour the mixture onto the wax paper and nuts and put the baking tray, as flat as possible, into the freezer. After about 30 minutes the bark will be ready to break into pieces and serve. Store in the freezer.

Nanaimo Bars
Here is the official recipe for Nanaimo Bars. I have changed the ingredients so much that I have included them here. Cut bars into 1/2″ cubes and store in the freezer for later use.
Bottom Layer
1/2c organic cocoa powder
1c soaked and dried pecans
1c soaked and dried walnuts
1c dried coconut
1/4c organic virgin coconut oil
1/4 raw butter (organic pasteurized butter okay)
2T local raw honey
2 raw pastured egg yolks
Middle Layer
3T raw cream (organic pasteurized cream okay)
1T organic vanilla extract
1/4c raw butter
1/4c organic virgin coconut oil
2T local raw honey
1 raw pastured egg yolks
Top Layer
3T raw butter
2T organic cocoa powder
1tsp local raw honey

Update August 17, 2009: I have changed the recipe by adding an extra egg yolk to the middle layer. This gives the layer a yellowish color and a creamier texture. I have changed the first layer from whole eggs to just the egg yolks. There is controversy about the safety of eating raw egg white. Raw egg yolks from pastured chickens are safe. Cooked egg white is safe but raw egg white has enzyme inhibitors that can cause digestion problems.

Update November 3, 2009: This is a audio presentation from www.mercola.com about swine flu immunization. If you are pregnant or considering getting the vaccination, please listen to this presentation called Swine Flu: One of the Most Massive Medical Cover-ups.

Swine Flu: What to Do

Posted on May 7, 2009 by publisher

The Weston A. Price Foundation has sent a Swine Flu Information Alert to members. Below is a summary of the information in the Alert.

Most of us have heard about the outbreak of swine flu in La Gloria, Mexico. Many residents of this small village blame the infection and/or toxins coming from local confinement hog operations.

Conventional medicine would recommend the isolation of ill people, hand washing, face masks, and taking anti-viral drugs. These drugs have numerous serious side effects in some people. There is little mention of building natural immunity.

It’s so easy to to be scared and do nothing. Fortunately, we don’t have to be helpless. We can build our natural immunity by feeding ourselves and families nourishing, traditional foods.

Some simple steps to build natural immunity are:
1. Eat a healthy diet based on nourishing, traditional foods. Eliminate or severely reduce processed foods and refined carbohydrates.
2. Vitamins A and D in cod liver oil offers strong protection against infections and environmental toxins.
3. Vitamin C from whole food sources will protect against infection and be better absorbed by the body.
4. Healthy gut flora provides about 85% of our immunity to infectious disease and environmental toxins. Consume lacto-fermented foods and drinks every day. Avoid foods that disrupt healthy gut flora such as processed foods and refined carbohydrates.
5. Bone broth is full of minerals and gelatin. It helps nourish and regenerate the gut, which will improve immunity.
6. Add virgin coconut oil to your daily diet. Our body takes lauric acid found in coconut oil and converts it into monolaurin. Swine flu is a lipid coated virus which will become inactivated by sufficient amounts of monolaurin.

eat fat lose fat 195x300 Swine Flu: What to Do

This book is for women that are afraid to eat fat.

Dr. Mary Enig, an international lipid specialist, has calculated that two to three tablespoons of coconut oil a day will fight infection. Eat Fat, Lose Fat by Dr. Mary Enig is a good source of recipes to add more coconut oil to your diet. You can get this book through inter-library loan from the Kamloops Public Library.

Update June 25, 2009: On the Weston A Price leader bulletin board was a link to this CBS 60 Minutes documentary about swine flu. This documentary is from the 1976 swine flu “epidemic”. It was aired once in the US and never shown again. Please watch this 14 minute program and two commercial aired at the time: 60 Minutes 1976 Swine Flu.

Update November 3, 2009: This is a audio presentation from www.mercola.com about swine flu immunization. If you are pregnant or considering getting the vaccination, please listen to this presentation called Swine Flu: One of the Most Massive Medical Cover-ups.

The Dirty Dozen: Strategies for Avoiding Pesticides

Posted on March 12, 2009 by publisher

Industrial food can be beautiful and perfect but at what price. Industrial food may have high levels of contamination from herbicides, pesticides or fungicides. Now there are chemicals added to the food or packaging to make food last longer. Beauty isn't everything.

I just received a very useful list from Big Bear Ranch. This list is to help the family shopper to avoid the vegetables and fruits with the most pesticide residues. This list is especially important for pregnant or breastfeeding woman and small children. This list is developed and updated by the Environmental Workers Group.

I heard this list called The Dirty Dozen. The idea is to avoid the “dirtiest” twelve foods at the bottom of the list. If it is in the budget, purchase organic or biodynamic foods to replace these contaminated foods. In this way, your family will avoid about 80 percent of pesticide residues. The list has the ironic name of Shopper’s Guide to Pesticides.

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