I bought this pork chop from the local farmers market.  It was one of the best pork chops I've ever tasted.  Tender and juicy.  I marinated it for a good day in soy sauce, avocado oil, brown sugar and real sea salt.

Good pork can be hard to find sometimes.  I'm thankful there is more to be found locally.
Many ranchers are now feeding their chickens and livestock soy, which is no better for them than it is for us with the oxalates, phytates, pseudo-estrogens involved.  I would rather see them eat corn than soy, but other grains like barley and rye and millet would be even better, in my opinion. 

I believe these pigs were fed barley as a large part of their diet.  They told me pigs should be fed vegetarian.  I'm not totally sure of their logic.  Pigs need fat soluble vitamins, so perhaps with a supplement of cod liver oil from Green Pasture's livestock grade, this might work.

Pan fried sliced local sausage, potatoes cooked in broth, fermented grain pancake, Tropical Traditions soy-less free-range egg, home-made "kwik kraut" (canned sauerkraut re-enlivened with yogurt).

https://intensivedietarymanagement.com/heres-5-kevin-hall-go-buy-clue/
My response to a post on Watts Up With That about the war on sugar
(https://wattsupwiththat.com/2016/07/19/modern-scientific-controversies-part-3-the-war-on-sugar/comment-page-1/#comment-2267695)

From a recent article there regarding a study on ketogenic low-sugar, low-carb diet: “The award winning science journalist Gary Taubes believes that obesity is essentially a disease of too much insulin – hyperinsulinemia. Since refined carbohydrates stimulate insulin more than fat or protein, reducing said carbs will result in greater fat loss.” Further on, “Over the 4 week KD [ketogenic low-carb, low-sugar diet], yes there was fat loss. There was an initial period of greater weight loss which all agree may be some diuresis. We can also agree that insulin levels were brought down by the KD. Secondly, using measures of EE [energy expenditure] there was an increase in calories burnt. Those are all facts, not opinions, derived straight from the study.” https://intensivedietarymanagement.com/heres-5-kevin-hall-go-buy-clue/

Unfortunately, the author of the study spun it around to fit the politically correct narrative. Similar to how the climate change evidence is spun.

Atkins diet works to lose weight because it reduces carbs from the equation – like sugar, white flour (cheap bread), soda pop. This should be a no-brainer. It’s not meant to be “high-protein”, this is a confusion. (Atkins didn’t die of a heart attack, as the urban myth that is circulated by anti-Atkins people. He slipped and hit his head.)

The kidneys can’t handle too much protein. This is why an Atkins diet should include plenty of fat, which aids in protein digestion. Fatty meats, not lean meats, are then recommended, [foods] such as maybe eggs, avocados, cream, lobster and butter, steak with bone broth based steak sauce, for example. Bacon should not be lean but fatty, if one eats bacon (I love bacon on occasion and use it with other food combinations).

The Atkins program removes all carbs at first and slowly reintroduces them, especially vegetables. It works to lose weight.

The “new” Atkins mentality is to avoid saturated fat like the plague, more politically correct spin. The heart’s two favorite foods are stearic and palmitic acids, both saturated fats found in meats, goose fat, coconut oil, palm oil and others, according to Dr. Mary Enig, who was a lipid researcher and co-author of Nourishing Traditions and also Know Your Fats.

So saute those veggies in traditional fats like the French and use duck or goose fat and butter. I use coconut oil, butter and avocado oil commonly to saute veggies and cook in bone broth. A couple teaspoons of some kind of healthy fat is about all that is needed, I find. I then add fermented fresh-ground grain batter to make gravy, then add some cream, an egg and then dash of curry. Delicious, warming, satisfying and no meat at all.

Grains should be sprouted, soaked or fermented to make them more digestible and remove anti-nutrients like phytates. One egg per day satisfies most of the protein needs, unless you work out or do a lot of physical labor. One 3oz piece of pasture-raised liver will provide lots of vitamins. Combine with grilled onions, goat cheese, avocado and favorite veggies, topped with favorite low-sugar sauce like hot sauce or dash of spicy mustard for a delicious nutrient dense low-carb meal.

The point is that fat can replace refined sugar in a low-carb diet more so than protein. Fat provides satiety, reduces sugar cravings. We love fat. A little goes a long way. So why do we feel guilty eating it? It’s been shunned for years and the idea, like “global warming”, is forced upon us by a corrupt scientific system that is based mostly on profits, in my opinion.

Fear of natural fat leads to more carbs in the diet and also tends to encourage use of highly processed oils like Canola and other cheap vegetable oils. Polyunsaturated fats are more likely to go rancid and cause heart lesions than natural saturated fats.

In the end, regarding the article, I don’t believe in a war on sugar or banning soda pop. That’s the AGW way to do things. But educating people on the facts of the matter might be helpful for people to change their dietary habits toward a more nutrient dense way of eating that will reduce collective national healthcare costs into the billions of dollars, I believe. I have learned much from the Weston A. Price Foundation and Nourishing Traditions by Sally Fallon and Dr. Mary Enig. It has changed my life and saved my health, I feel.

(Note: I meant to say “foods such as maybe eggs…” insert in brackets above.)

https://wattsupwiththat.com/2016/07/19/modern-scientific-controversies-part-3-the-war-on-sugar/

A decent article and discussion about the "war on sugar".  Lots of conflicting information related to diabetes and obesity and other disease.

From my standpoint, the WAP (Weston A. Price) diet principles allow for 30% or so of calories to come from carbohydrates.  Some of those may be in the form of sugar (eg. glucose, fructose, lactose).  Sugar in general is devoid of nutrients, like minerals and vitamins.  The body requires vitamins, minerals, enzymes, fatty acids along with carbohydrates.  It's more than just about calories.  Anyway, I say enjoy something "sinful" on occasion and don't feel guilty about it.  Lowering refined carbs does seem to help in losing weight.  If you are diabetic, then special considerations need to be taken.

Healthy fats can replace sugar and helps reduce sugar cravings.  Healthy fats are natural fats, from coconut and palm oils, to goose and duck fat, bacon, chicken skin and all those ones we're told are "unhealthy" by the "diet dictocrats" (credit Sally Fallon) and politically correct nutrition.

"A joyful heart is good medicine" (Prov. 17:22).  Enjoy your food and I say be thankful.  Life is out to get us no matter what.  We can take control over what we eat.

It's important to marinade pork ribs ahead of time.  I use olive oil, brown sugar, soy sauce and real sea salt.  I let this marinade for even a day or two.

Then grill and add favorite BBQ sauce towards the end so it doesn't get burnt.

You can make your own BBQ sauce by using ketchup (preferably organic without high fructose corn syrup) and other favorite flavors/sauces.

There are many BBQ sauce recipes out there.  Store bought BBQ sauce often times has high fructose corn syrup as well.  Read ingredients.

Corn topped with Amish butter and real sea salt and spicy herbs.

Raw pork trimmings, chicken gizzards and hearts, boiled vegetables, raw greens, bone broth, yogurt.

Stuffed trout with fresh garlic and ginger, grilled within tamale corn husks.
Fresh grilled vegetables (carrots, zucchini).
Caramelized Marsala sweet potatoes boiled in bone broth and crisped with butter and coconut oil, tahini, fresh garlic and ginger, sea salt and Marsala spices.

Grilled zucchini, potato wedges, brussel sprouts, onions.  Grilled beef liver topped with avocado and goat cheese.

Place marinaded beef liver on top of onions on grill and cook and then later place directly on grill.  Flip once. 

Liver only takes a few minutes to cook.  Take care not to overcook.  Liver should be slightly under-cooked to retain vitamin B6.

Topped with fresh avocado and goat cheese, hot sauce, herbs, spices, sea salt to taste.

Remember that liver, especially from local pasture raised sources, is very high in vitamins.  Liver is underrated as a health-food and often shunned by those ignorant of its historical value.  People don't think they can eat liver, but with lots of other good stuff like avocado and goat cheese, it tastes delicious (at least to me).

Liver contains about every vitamin and is very high in real vitamin A, up to 50,000 IUs in a medium size cut (around 100 grams or 3.5 oz).  Liver should be a part of any healing diet, especially someone with terminal illness such as cancer, in my opinion.  The body requires very nutrient dense foods to help repair and rebuild the immune system.  Combine with Blue Ice cod liver oil and high vitamin butter oil to complete the bases.

Mashed potatoes and homemade gravy topped with goat cheese

Boil potatoes until soft on low to medium.  Mash potatoes.
Make gravy from bone broth, fermented grain batter and reduce until thickened.  I sometimes add a little milk or fresh cream.  This time I added an egg to the gravy.
Add herbs, spices, sea salt to taste, butter, coconut oil.  Top potatoes with creamy gravy.

“Breast is best” may be a national mantra but here is the reality: Although nearly 80% of U.S. mothers start off breastfeeding their babies, half will give it up entirely or supplement with formula after just a few weeks. Less than 19% of American babies receive the six months of exclusive breastfeeding recommended for optimal growth, development and health by the American Academy of Pediatrics, the World Health Organization and countless scientists, doctors and public health experts."

"We now know  that breast milk is not merely a foodstuff, but a mysterious and powerful human tissue — a constellation of complex nutrients, bioactive molecules, hormones, microorganisms and as yet barely understood compounds that have evolved over eons to ensure the survival of the human species. We also know that feeding babies infant formula instead of breast milk is associated with increased incidence of gastrointestinal and respiratory infection, as well as greater risk of obesity, type 1 and type 2 diabetes, leukemia and sudden infant death syndrome."

Read more: http://www.latimes.com/opinion/op-ed/la-oe-grayson-breastfeeding-mostly-for-the-well-to-do-20160717-snap-story.html

https://www.washingtonpost.com/news/morning-mix/wp/2016/07/11/italian-baby-fed-vegan-diet-hospitalized-for-malnutrition/

"The baby, whose parents allegedly kept him on a vegan diet without providing dietary supplements, was found to be severely malnourished, suffering from dangerously low calcium levels. Complicating matters, the baby had to undergo an emergency operation because of a  congenital heart condition, which was aggravated by his low calcium levels.

The Local reported that hospital staff reported the case to social services and that the baby’s parents have lost the custodial rights to their child."

Wow, this is fantastic.  I love pasta but don't eat it very often because it is very starchy food.  But now I can make my own veggie noodles in seconds with my new Zoodle Chef!

Swirl zucchini and carrot through the machine, and saute with butter, coconut oil, avocado oil, olive oil or other good cooking oils like goose or duck fat.  Remember to avoid cheap, modern vegetable oils.  The ones highest in polyunsaturated fats are the ones to avoid.  Use oils that can stand heat and do not rancid easily.

Panini pressed sandwich on locally baked sourdough with fried egg omelet, greens, goat cheese, Gruyere aged Swiss, bacon Spam, spicy mustard, mae ploy

Escargo with pesto and butter.  Baked in oven at 350F until sizzling.