Interesting Information: Time’s June 12th Cover, “Eat Butter”

Interesting Information:  July 2014

“Don’t Blame Fat” by Bryan Walsh


Yes, Yes, Yes!

Bryan Walsh’s article on how eating good fats is NOT DANGEROUS appeared in the June 12th TIME magazine.

“Note that “Good” fats are not just any fats–they are saturated animal fats from animals raised in holistic environments where they eat what they are supposed to eat and unprocessed olive and coconut oil.  They are NOT HIGHLY PROCESSED VEGETABLE OR NUT OILS.  Think, especially, of butter, tallow, lard, duck fat, chicken fat, eggs from free-range chickens who are NOT fed soy, raw milk and raw milk products like yogurt, coconut oil, olive oil, organic avocado, and organic nuts and seeds that have been soaked in salt water and dried.

Time Cover, Butter – Google Search.

Friend Judith Valentine–a PhD nutritionist who trained in part under Dr. Mary Enig of The Weston A. Price Foundation (, saved the article for me.

What a joy it was to read.

The work of many of the people I’ve written about here on this blog was acknowledged–like Gary Taubes.  And Michael Pollen.  And the Duke Obesity Clinic docs.

Ancel Keyes, the father of the low-fat movement, was properly debunked.

The role of politics was traced.

The fact that it’s really difficult to get reputable science published if it “goes against the momentary grain” of BELIEF was demonstrated.


Thank you TIME and Bryan Walsh.


Visit your library and read the article.


Interesting Information: ‘All Natural’ Yogurt Products Found To Contain Aspartame And Artificial Colors

Interesting Information:  July 16, 2014

“All Natural” Yogurt Products Found to Contain Aspartame and Artificial Colors

I am so lucky to live in a state where I can buy glorious raw milk from grass-fed Jersey cows from local stores and from farms.  And, of course, many of those farms also make glorious yogurt.  Or, I make it myself.

I am so spoiled now as I don’t think I could ever go back to the commercial trash that passes for yogurt in the grocery stores.

Once you’ve tasted a living, fermented food, you can’t really go back very easily.  Once you’ve experienced how it FEELS in your body, you KNOW the difference.

I ONLY buy commercial yogurt when I am hopelessly trapped in a food desert while traveling–and I buy whole milk plain yogurt then.

So, this “wake up” call came from Health Freedom Alliance a few days back.

Health Freedom Alliance » Yogurt Buyers Beware: ‘All Natural’ Yogurt Products Found To Contain Aspartame And Artificial Colors.


First of all, I hope you all know by now that “natural” as a term describing food is totally without meaning.

Second, don’t buy the fruit sweetened yogurts.  They’re just candy and will play havoc with your insulin response.  They’re a recipe for making you hungry fast and for leading to diabetes.  THEY ARE NOT HEALTHY.

Third, claims for the beneficial flora and fauna in those commercial yogurts are highly suspicious–since most industrial cooking methods involve high heat (pasteurization, etc.), these products arrive with the flora and fauna that may have been used at some point in the production process, already dead–which means they are useless to you.  I’d like to see some tests on what exactly is now living in this dead food.

Fourth, READ LABELS.  What you’re eating is cooked food that is made solid with pectins and the like.  And taking all the whey out of yogurt to make “Greek” yogurt results in removing a fair amount of the protein that makes real yogurt healthy.  Whey itself, in a living dairy product, is extremely healthy.  Greek yogurt is analogous to eating the white of the egg and not the yolk.  You’re splitting the real, whole food into parts which is never a good idea.

Fifth, KEEP READING LABELS as they change all the time as the industry strives to make foods even more profitable by putting more and more cheap junk into food.


Turkey Tracks: Preserving Summer Food for Winter Eating

Turkey Tracks:  July 16, 2014

Preserving Summer Food For Winter Eating


The summer produce up here in Maine is starting to roll into my kitchen, and I work hard to preserve as much of it as is possible.

How nice that Jennifer McGruther’s post today covers the ways she uses to preserve excess produce for the winter.

(If you have not signed up for her blog posts, I encourage you to do so.)

This posting is chock full of great ideas!  Thank you, Jennifer!

6 Ways I Preserve Summer’s Bounty and a challenge for you — Nourished Kitchen.


One of the things I walked with from her listing was drying hearty greens and onions, pulverizing them into a green powder, and using them in eggs, soups, salad dressings, and so forth.  I’ll be doing that for sure.

I have one of the plastic round dehydrators, and it runs constantly through August and September.  I’m dragging it out forthwith to start drying greens.  If I were not single and cooking for more than one person, I would SERIOUSLY consider the metal dehydrator she uses.  Last summer I dried more food than ever, and I loved having it all ready to use.