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Tools for cultivating a healthy gut.  Bone and gelatin broth

9/29/2019

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Monica Corrado, Simply Being Well
Meat Stock vs. Bone Broth: Telling them Apart



https://organicgrowersschool.org/tools-for-cultivating-a-healthy-gut-meat-stock-bone-broth-harvest-conference-2018-handout/


See Also:  The main differences and commonalities of bone broth and meat stock

http://blog.gapsdiet.com/2017/03/13/the-main-differences-and-commonalities-of-bone-broth-and-meat-stock/


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Don't wash your chicken

9/24/2019

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A recent study from the U.S. Department of Agriculture (USDA) demonstrates that individuals are putting themselves at risk of illness when they wash or rinse raw poultry.

See more:  https://fyi.extension.wisc.edu/safepreserving/2019/08/21/the-science-is-in-dont-wash-your-poultry/

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Ferment safely

9/21/2019

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Follow safe practices when fermenting (real pickling) at home
  • Use clean containers.  Wash with soap and rinse.  I sometimes use food grade hydrogen peroxide diluted in water to sanitize my jars.
  • Beware of potential cross contamination.  Wash your hands well before handling foods.  
  • Use plenty of salt in veggie ferments.  Salt inhibits bad bacteria.  I like real sea salt because of the trace minerals, like Real Salt from Utah or others.  Use fine to disolve.
  • Inoculate to ensure good bacteria.  I use water kefir and/or kombucha for my vegetable and fruit ferments.  
  • Be aware of botulism.  See:  https://food.unl.edu/clostridium-botulinum 
  • Also see:  https://www.nwedible.com/wp-content/uploads/2013/07/botulism3.pdf
  • Pickling/lactofermenting should end up with a low pH,  4.6 or below.   I use Kombucha also to help lower pH.  Apple cider vinegar with the mother as well.
  • I pasteurize root vegetables, like beets, before fermenting because botulism is common in soil.  I boil in water until tender and ferment it all after cooling.  I love beet kvass.
  • Note that boiling does not kill botulism spores, which can survive and germinate in the right environment.  Follow recipes with proper amount of salt and acidity.
  • Be careful around potatoes and other root vegetables, and low-acid vegetables, which can carry botulism spores.  They can contaminate other foods as well.
  • Keep an eye out for mold or strange odors developing.  Things can and do go sideways.  Don't be afraid to throw it out and start over.
  • Kefir can sometimes have a strong smell and bitter taste if it's gone too long.  It might be safe but use your best judgement.  I like milder kefir.
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Quick sushi

9/20/2019

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  • My quick homemade sushi roll, made with canned cod liver.  I've also used canned oysters or salmon. 
  • I found powdered wasabi that mixes up fast with a little water, which I really enjoy (Natural Grocers).
  • Pickled ginger
  • Garden fresh tomato
  • Eden soy sauce
  • Sushi Nori seaweed wraps
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Real butter provides vitamin D

9/20/2019

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Vitamin D in real butter was found to be 100x more effective than synthetic Vitamin D2 (source)
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Kelp noodles with homemade kraut

9/20/2019

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Kelp noodles in homemade beef broth (pasture raised knuckle bones), organic vegetables, fresh homegrown tomatoes and basil from my Aerogarden, with lots of butter!  Topped with fresh homemade kraut.
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Quick tenderloin

9/20/2019

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Cooked rare tenderloin in oven on high

  • I marinaded overnight with real live soysauce (Eden brand). 
  • Browned on stove top in cast iron pan on high for a few minutes on each side. 
  • Placed into braising pan with veggies, herbs, fresh tomatoes, whole garlic cloves (unpeeled), and home rendered pasture raised pork lard.
  • Braise in oven without lid for 15 minutes (5 minutes per lb for rare, 6 or 7 minutes for more well done)  on high @ 500 F.   See this article at Livestrong. 
  • Turn off oven and leave for 1 hour with oven closed.
  • Remove from oven.  Ready to slice and eat.



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Matt. 13:44

9/20/2019

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The kingdom from heaven is like treasure hidden in a field that a man found and hid.
In his excitement he went and sold everything he had and bought that field.

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Homemade kraut

9/13/2019

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Homemade kraut,
  • Organic chopped cabbage and organic mixed veggies.  I like to sometimes add pineapple but forgot this time.
  • Several tablespoons of Real Salt.   Salt inhibits potentially pathogenic bacteria.  I added cayenne to heat it up (a little goes a long way).
  • Crushed with the pounder for a few minutes.
  • Added bay leaves to help keep it crunchy.
  • Inoculated with water kefir and filled up with filtered non-chlorinated water to the top.  I sometimes add kombucha as well.
  • Covered with a plate to keep down the juices and then put on the crock lid.   Place in quiet corner.  Optionally cover with towel to keep out light.
  • After about 5 or 6 days, I cleaned off the gunk on top and threw it out. 
  • I jarred the rest for 3 1/2 quarts of kraut.  It should last me several months.  Great deal for only about $5.

Kraut provides digestive enzymes and probiotics, along with minerals and probably vitamin C.


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Sour cream yogurt

9/13/2019

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I found some probiotic sour cream at Natural Grocer and used it as my innoculant along with some Grazier's grass fed yogurt.

I use Kalona Supernatural non-homogenized milk and cream and sometimes I like to add goat milk.

I put the mix in my Eurocuisine and culture for 30 hours.  It came out very mild and creamy delicious.
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Soaked nuts

9/13/2019

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Organic nuts from Natural Grocer.  They have a great selection.
Soaked overnight, rinsed well and then allowed to dry.  I put them on the stove top in a cast iron pan on very low to help dehydrate them.

Watch out for mold developing if they are still too moist as happened to me with some apricot kernels!
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Akkermansia muciniphila

9/5/2019

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"A low concentration of this species in your gut could indicate a thin mucous layer, thereby resulting in a weakened gut barrier function, besides increased translocation of bacterial toxins. Patients suffering from Inflammatory Bowel Disease (IBD), obesity and Type II diabetes (T2D) tend to have lower concentrations of A. muciniphila [5]. Its concentration is also known to decrease with age."

Read more...

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Dangers of soil based organisms?

7/23/2019

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I came across this post about SBOs and considered it worthy of posting here. 

Soil based organisms are NOT the same as regular probiotics from food like yogurt, kefir or kombucha.  They come from the soil and are spore forming.  Therein lies the potential danger.  Read more...

https://www.hyperbiotics.com/blogs/recent-articles/15994079-the-problem-with-soil-based-organisms-sbos-as-probiotics
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Primal Tacos with Colorado Kobe hamburger

6/6/2019

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Homemade vanilla yogurt

6/6/2019

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For starter culture, I use a bifido starter from a packet and also a small amount of yogurt from the store with the bacteria profile I like, which includes Bifido, Acidophilus, Thermopholis, Bulgaricus.

I like Kalona Supernatural whole milk (non-homogenized), goat milk, and Kalona whipping cream.  I also add a little bit of tapioca starch (1/2 teaspoon per yogurt container) for colon health (provides resistant starch) and to thicken it up a little.

I add a bit of real vanilla and some lemon oil for flavor.  It forms a nice crust on top.  I let it culture for at least 30 hours.

I use the Euro Cuisine YM 80 Yogurt Maker
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Pureed carrot soup with bone broth

6/6/2019

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Vanilla Ghee

6/6/2019

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Add to any dish or put vanilla ghee in your bulletproof coffee.
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Eggs Alfredo

6/6/2019

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French aged cheeses at the Farmers market

6/6/2019

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Japanese Primal Nutrition

6/6/2019

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The Art of Braising

4/24/2018

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Braising is a great way to use less expensive cuts of meat to save money, feed a group of people, and turn tough meats into a tender, delicious and nutritiously gelatinous collagen rich meal.   Add vegetables. Make gravy or sauce with leftover juice.  Wonderful.

Check out this article by The Reluctant Gourmet for easy braising technique.

"Braising is a cooking technique in which the main ingredient is seared, or browned in fat, and then simmered in liquid on low heat in a covered pot. The best equipment to use would be a crock pot, pressure cooker or Dutch oven."

https://www.reluctantgourmet.com/how-to-braise-everything/
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Esquirrou sheep-milk cheese from France

4/16/2018

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Esquirrou, a sheep-milk cheese from France’s Basque region, wins the 2018 world championship cheese contest in Wisconsin.  https://www.worldchampioncheese.org/

5 French Cheeses That Should Be on Your Next Cheese Board
http://www.foodandwine.com/obscure-french-cheeses
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Liver tacos

2/23/2018

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Pan seared local pasture raised beef liver, topped with your favorite taco ingredients on a coconut oil pan-fried softshell taco.  I recommend eating liver regularly for the huge vitamin A content, plus all the other vitamins, including B vitamins, vitamin D3, vitamin C, and lots of good minerals like copper and iron.  Liver also provides B12 and folic acid.  I say if you want to stay really healthy, then eat your liver just like your grandma said.
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Homemade Rootbeer

2/23/2018

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This is a secondary ferment using kombucha.

Make tea using the various roots, sarsparilla, sassafras, licorice, dandelion, ginger, wild cherry bark, cinnamon.  I also used a pumpkin spice tea blend.  1/2 to 1 cup of sugar.  Let cool to room temp.  Bottle with komubucha starter.  I added extra citrus fruit, blueberries, and some vanilla extract.

Other ingredients can include juniper berries and hops.

Play around with your own medicinal root beers like the old days.  Let ferment for at least 5-10 days.  Be careful not to tighten lids or they might explode.  Perhaps purchase some fermenting lids to let gas escape.  Bottle towards end and put in fridge if you want some fizziness.  Once again, take care with too much carbon dioxide buildup.
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Kombucha Sushi

2/23/2018

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Don't throw away your SCOBY!

Slice up the SCOBY you are ready to discard into little bit size pieces.  Dip in soy sauce and wasabi just like sushi.  You could add to rice or put in a roll as well.

You will be surprised how delicious it is.  And it provides lots of probiotic bacteria and yeasts, vitamin C, carbonic acid (helps regulate body pH), digestive enzymes. 
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    I do this in the remembrance of my brother, who died of Leukemia, and my mother, who passed away from breast cancer.  Certain foods contain many cancer-fighting nutrients, as well as powerful nourishment for general well being.  I believe in the power of real nourishment to help people struggling with illness or degeneration.

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Disclaimer:
Dave Bowers does NOT provide medical or therapy advice nor engage in therapuetic treatments of any kind.

Any health related statements are for informational purposes only.   Opinions expressed are those of myself or author.

Please see a health professional or practitioner for serious illness. 

The FDA has not evaluated these statements.  This health product is not intended to diagnose, treat, cure or prevent disease. 

Green Pasture ® products provide fat soluble vitamins, which are essential for proper mineral absorption into the body and many other functions.

Green Pasture ® cod liver oil and high vitamin butter oil are meant to be combined with a well-rounded diet that also provides minerals like calcium, magnesium, potassium, sodium, chloride, phosphorous, zinc, copper, iron, and others, along with other vitamin A rich foods, such as butter, eggs and liver.

Individual results can vary.

WARNINGS:
1.  FOLLOW RECOMMENDED DOSAGES.  Cod liver oil in excess for long periods of time can be harmful due to high level of omega-3s.

2.  WARNING FOR PREGNANCY AND VEGETARIANS: "Cod liver oil contains substantial levels of omega-3 EPA, which can cause numerous health problems, such as hemorrhaging during the birth process, if not balanced by arachidonic acid (AA), an omega-6 fatty acid found in liver, egg yolks and meat fats. Please do not add cod liver oil to a diet that is deficient in these important animal foods. It is important to follow our diet for pregnant mothers in its entirety, not just selected parts of it.”
- Diet for Pregnant and Nursing Mothers

3.  WARNING regarding Vitamin D3 drops.
  • Vitamin D3 drops are NOT INTENDED for infants under 2. 
  • Take only 1 drop of vitamin D per dosage of cod liver oil along with other vitamin A rich foods.  Excess vitamin D can be harmful.  It is recommended not to take extra vitamin D3 without also daily intake of vitamin A from food, such as liver and beta-carotene rich foods. 
  • Vitamin D3 also requires calcium rich foods and to be balanced with magnesium.
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