How Can People Who Gorge on Fat and Rarely See a Vegetable Be Healthier Than We Are?

http://discovermagazine.com/2004/oct/inuit-paradox

The Inuit Paradox

by Patricia Gadsby

This article presents a conundrum for many of us.

The Inuit demonstrate that humans can survive in good health, without diabetes, heart disease, tooth decay or constipation, on a 70% (saturated) fat carnivorous diet.  Without oranges, where do they get vitamin C? Without grains, where do they get vitamin E? What about fiber?  Don't they need probiotics? With so much saturated fat, why didn’t traditional Inuit endure chronic illnesses Americans believe come from eating saturated fats?  

While Atkins was mostly correct in his assertion that the human body can maintain normal weight and reasonable health on a very low carbohydrate, carnivorous diet, the Inuit show that he left out a few details.  He relied on muscle meat rather than organ meats, overlooked probiotics, did not include bone broth or bone-based foods for minerals, and more.  This could explain why dietary supplements are required for an Atkins diet, and may also explain why some people do not do well on this diet.  In his defense, however, for cultural reasons Americans are unlikely to embrace an Inuit-style diet.

To live successfully on a carnivorous diet we must eat the organs (liver, e.g.--most of us don't eat liver anymore—offal is a source of vitamins and minerals, including B vitamins, and vitamin C), eat raw meat (a source of Vitamin C) and fat, make use of the bones and skin ("snout to tail" dining) and promote fermentation (rotted "stink fish", one Inuit source of probiotics).  This is what the Inuit did.  Since most of us eat an omnivorous diet sans organ meats (a.k.a. offal, considered "awful" by most Americans) but full of muscle meats, American omnivores are best served by eating nutrient-dense vegetables along with animal foods (meats, fish, eggs, poultry, our ancient B12 source).  A clean source of raw animal foods would help us optimize our health.  We need properly prepared bone broth (soup stock) to prevent mineral deficiencies, replenish and repair bones and joints, promote regularity and restful sleep, keep skin youthful, etc. (watch any film from the 1940s and notice the popularity of traditional home-made bone-based soups that take a day or two to properly prepare).  We need natural fats for energy and organ support.  Sadly, and to our peril, most American omnivores no longer value these dietary ways but depend on supplements and government regulated food fortification to make up for what we lack. 

One might argue that the traditional Inuit were short lived as a reason not to look in their dietary direction.  But most Inuit groups had a significant number of elderly individuals, sometimes living to 80 years and beyond. By and large mortality came from accidents, warfare and infectious disease rather than chronic disease.  The introduction of disease by the Russians is cited as one factor in Inuit mortality, much as war and European diseases such as syphilis, small pox, measles and influenza decimated Native American populations.  To say these people were short lived due to diet is unsubstantiated.  Theirs are the diets that carried humans to modern times and modern longevity, with our ambulances, surgeries, heart stents and bypasses, injectable insulin, chemotherapies, antibiotics, and dentistry.

On the subject of dentistry, it turns out that the fermentable carbohydrates (sugars and starches) the Inuit lacked stress our insulin producing cells, promote obesity, strokes, heart disease and diabetes, feed cancers and rot teeth.  An abscessed tooth is a potentially deadly five-alarm fire you cannot ignore.  Without modern dentistry, fearing the dreaded abscess you and I might be smarter about what we eat, and if so, you might not be reading this article.  Traditional native populations were acutely aware that obeying Mother Nature is the key to health.  Wild animals obey her laws and have excellent teeth and overall health.  Mother Nature's dietary law states that no matter what diet you embrace, if it rots your teeth don't eat it, 'just one more reason to be selective about your carbohydrate intake. 

So, to those of us who insist humans require grain, fiber, fruits and vegetables, yogurt, and cannot be carnivores in good health, the Inuit demonstrate how early Native Americans survived their winters, how early humans survived the Ice Ages, and the complete nutrition available to us in wild fish and game. Although I will not embrace their diet verbatim anytime soon, I believe we can learn a lot from the traditional Inuit.

Genetically Modified Foods and Your Health

Genetically modified (a.k.a. GMO, or Genetically Modified Organism) alfalfa is in the news.  This novel engineered plant is now approved for use in the United States.   Why should we be concerned?

Corporations act in the interests of their stockholders.  Unless it also generates large profits, corporations do not genetically modify food plants in the interest of human health.  Rather, the process of genetic modification allows multi-billion dollar corporations to increase their profits by patenting the novel life forms they produce.  These new life forms are strange and unnatural; for example, goats have been endowed with spider genes to produce spider silk in their milk, and corn has been endowed with bacteria genes to produce pesticides.   Once patented, many new life forms are broadly and intensively marketed for widespread commercial use.  In the case of crop seeds, they become so widely used they monopolize the farming landscape as monocultures.  These uniform crops edge out crops that lend variety to our food supply and nourish topsoils for future crops.  When planted beside natural crops, GMO crops cross pollinate them, spreading their unnatural genetics ever further.  This is already happening with crops such as canola, corn and soy.  GMO alfalfa is one more step in this direction.

Imagine a future where you visit a garden store and find a limited selection of GMO seeds, rather than the vast variety of heirloom seeds featured in decades past.   The vibrant heirloom produce enjoyed for generations has vanished.  Small heirloom seed suppliers are out of business, having been sued by large corporations for patent infringement.  How can this happen?  When bees, birds and wind carry pollen and seeds from GMO fields to organic heirloom fields, they cross pollinate those plants with patented genetic material, and scatter genetically modified seeds onto the soil.  A corporation can test the farmer's plants for their modified and patented genes.  If the patented modified genes are present, not only does the farmer lose the right to call his plants "organic," but he is subject to a corporate lawsuit for patent infringement.  Sadly, this is the direction in which the US is headed. 

Here is a link to one example of cross contamination of organic plants that resulted in a corporate lawsuit against an organic farmer in Canada:

Monsanto vs. Percy Schmeiser

http://www.youtube.com/watch?v=oPKoSrc99p4

After 10 years' experience with genetically modified crops in the US, no real advantage is shown in terms of yield or benefit to the food supply, and very real dangers with this technology have emerged.   Health hazards seen in animals fed these crops have a high likelihood of affecting us as well.

I am one of thousands of callers to the White House who registered dissent prior to the approval of genetically modified alfalfa.  During my call the volunteer who answered the phone was politely aloof until I mentioned the GMO position paper published by The American Academy of Environmental Medicine (AAEM).  At that point she eagerly inquired as to how she could access this statement.

Please read this statement for yourself (see Genetically Modified Foods, below).  Those of you interested in visiting the AAEM site can visit the link at the end of this post.  If you, too, are convinced GMO crops may pose a threat to human health, bring this information to your government representative now.  There is no time to waste.


Thank you in advance for reading, and considering the importance of the potential threat of GMO crops to you, your family, and to future generations.

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Genetically Modified Foods

According to the World Health Organization, Genetically Modified Organisms(GMOs) are "organisms in which the genetic material (DNA) has been altered in such a way that does not occur naturally."¹ This technology is also referred to as "genetic engineering", "biotechnology" or "recombinant DNA technology" and consists of randomly inserting genetic fragments of DNA from one organism to another, usually from a different species. For example, an artificial combination of genes that includes a gene to produce the pesticide Cry1Ab protein (commonly known as Bt toxin), originally found in Bacillus thuringiensis, is inserted in to the DNA of corn randomly. Both the location of the transferred gene sequence in the corn DNA and the consequences of the insertion differ with each insertion. The plant cells that have taken up the inserted gene are then grown in a lab using tissue culture and/or nutrient medium that allows them to develop into plants that are used to grow GM food crops.²

Natural breeding processes have been safely utilized for the past several thousand years. In contrast, "GE crop technology abrogates natural reproductive processes, selection occurs at the single cell level, the procedure is highly mutagenic and routinely breeches genera barriers, and the technique has only been used commercially for 10 years."³ 

Despite these differences, safety assessment of GM foods has been based on the idea of "substantial equivalence" such that "if a new food is found to be substantially equivalent in composition and nutritional characteristics to an existing food, it can be regarded as safe as the conventional food."⁴ However, several animal studies indicate serious health risks associated with GM food consumption including infertility, immune dysregulation, accelerated aging, dysregulation of genes associated with cholesterol synthesis, insulin regulation, cell signaling, and protein formation, and changes in the liver, kidney, spleen and gastrointestinal system.

There is more than a casual association between GM foods and adverse health effects. There is causation as defined by Hill's Criteria in the areas of strength of association, consistency, specificity, biological gradient, and biological plausibility.⁵ The strength of association and consistency between GM foods and disease is confirmed in several animal studies.^{2,6,7,8,9,10,11} 

Specificity of the association of GM foods and specific disease processes is also supported. Multiple animal studies show significant immune dysregulation, including upregulation of cytokines associated with asthma, allergy, and inflammation. ^6,11 Animal studies also show altered structure and function of the liver, including altered lipid and carbohydrate metabolism as well as cellular changes that could lead to accelerated aging and possibly lead to the accumulation of reactive oxygen species (ROS). ^7,8,10 Changes in the kidney, pancreas and spleen have also been documented. ^6,8,10 A recent 2008 study links GM corn with infertility, showing a significant decrease in offspring over time and significantly lower litter weight in mice fed GM corn.⁸ This study also found that over 400 genes were found to be expressed differently in the mice fed GM corn. These are genes known to control protein synthesis and modification, cell signaling, cholesterol synthesis, and insulin regulation. Studies also show intestinal damage in animals fed GM foods, including proliferative cell growth9 and disruption of the intestinal immune system.⁶ 

Regarding biological gradient, one study, done by Kroghsbo, et al., has shown that rats fed transgenic Bt rice trended to a dose related response for Bt specific IgA. ¹¹ 

Also, because of the mounting data, it is biologically plausible for Genetically Modified Foods to cause adverse health effects in humans. 

In spite of this risk, the biotechnology industry claims that GM foods can feed the world through production of higher crop yields. However, a recent report by the Union of Concerned Scientists reviewed 12 academic studies and indicates otherwise: "The several thousand field trials over the last 20 years for genes aimed at increasing operational or intrinsic yield (of crops) indicate a significant undertaking. Yet none of these field trials have resulted in increased yield in commercialized major food/feed crops, with the exception of Bt corn."¹²However, it was further stated that this increase is largely due to traditional breeding improvements. 

Therefore, because GM foods pose a serious health risk in the areas of toxicology, allergy and immune function, reproductive health, and metabolic, physiologic and genetic health and are without benefit, the AAEM believes that it is imperative to adopt the precautionary principle, which is one of the main regulatory tools of the European Union environmental and health policy and serves as a foundation for several international agreements.¹³ The most commonly used definition is from the 1992 Rio Declaration that states: "In order to protect the environment, the precautionary approach shall be widely applied by States according to their capabilities. Where there are threats of serious or irreversible damage, lack of full scientific certainty shall not be used as a reason for postponing cost-effective measures to prevent environmental degradation."¹³ 

Another often used definition originated from an environmental meeting in the United States in 1998 stating: "When an activity raises threats to the environment or human health, precautionary measures should be taken, even if some cause and effect relationships are not fully established scientifically. In this context, the proponent of an activity, rather than the public, should bear the burden of proof (of the safety of the activity)."¹³ 

With the precautionary principle in mind, because GM foods have not been properly tested for human consumption, and because there is ample evidence of probable harm, the AAEM asks: 

• Physicians to educate their patients, the medical community, and the public to avoid GM foods when possible and provide educational materials concerning GM foods and health risks.

• Physicians to consider the possible role of GM foods in the disease processes of the patients they treat and to document any changes in patient health when changing from GM food to non-GM food.

• Our members, the medical community, and the independent scientific community to gather case studies potentially related to GM food consumption and health effects, begin epidemiological research to investigate the role of GM foods on human health, and conduct safe methods of determining the effect of GM foods on human health.

• For a moratorium on GM food, implementation of immediate long term independent safety testing, and labeling of GM foods, which is necessary for the health and safety of consumers.

(This statement was reviewed and approved by the Executive Committee of the American Academy of Environmental Medicine on May 8, 2009.)

Submitted by Amy Dean, D.O. and Jennifer Armstrong, M.D.

Bibliography: Genetically Modified Foods Position Paper AAEM

1. World Health Organization. (Internet).(2002). Foods derived from modern technology: 20 questions on genetically modified foods. Available from: http://www.who.int/foodsafety/publications/biotech/20questions/en/index.html

2. Smith, JM. Genetic Roulette. Fairfield: Yes Books.2007. p.10

3. Freese W, Schubert D. Safety testing and regulation of genetically engineered foods. Biotechnology and Genetic Engineering Reviews. Nov 2004. 21.

4. Society of Toxicology. The safety of genetically modified foods produced through biotechnology. Toxicol. Sci. 2003; 71:2-8.

5. Hill, AB. The environment and disease: association or causation? Proceeding of the Royal Society of Medicine 1965; 58:295-300.

6. Finamore A, Roselli M, Britti S, et al. Intestinal and peripheral immune response to MON 810 maize ingestion in weaning and old mice. J Agric. Food Chem. 2008; 56(23):11533-11539.

7. Malatesta M, Boraldi F, Annovi G, et al. A long-term study on female mice fed on a genetically modified soybean:effects on liver ageing. Histochem Cell Biol. 2008; 130:967-977.

8. Velimirov A, Binter C, Zentek J. Biological effects of transgenic maize NK603xMON810 fed in long term reproduction studies in mice. Report-Federal Ministry of Health, Family and Youth. 2008.

9. Ewen S, Pustzai A. Effects of diets containing genetically modified potatoes expressing Galanthus nivalis lectin on rat small intestine.Lancet. 354:1353-1354.

10. Kilic A, Aday M. A three generational study with genetically modified Bt corn in rats: biochemical and histopathological investigation. Food Chem. Toxicol. 2008; 46(3):1164-1170.

11. Kroghsbo S, Madsen C, Poulsen M, et al. Immunotoxicological studies of genetically modified rice expression PHA-E lectin or Bt toxin in Wistar rats. Toxicology. 2008; 245:24-34.

12. Gurain-Sherman,D. 2009. Failure to yield: evaluating the performance of genetically engineered crops. Cambridge (MA): Union of Concerned Scientists.

13. Lofstedt R. The precautionary principle: risk, regulation and politics. Merton College, Oxford. 2002.

For more information about the American Academy of Environmental Medicine, go to:

The AAEM

http://www.aaemonline.org/gmopost.html

Is Food Coloring Toxic?

Children encounter more artificial food dyes (food colorings) daily in items such as foods, beverages, medicines and toothpaste, than ever before.  In recent decades, this increase in exposure correlated with a marked increase in neuro-developmental disorders that affect behavior, such as attention-deficit hyperactivity disorder.  Dr. Bernard Weiss began studying the links between food dyes and these neuro-developmental disorders in the late 1970s.  In this podcast Dr. Weiss, professor in the Department of Environmental Medicine at the University of Rochester Medical Center, discusses why he remains convinced the two are connected.

Listen to this podcast and decide for yourself (download the MP3 file from the link below):

Environmental Health Perspectives: Neuro-behavioral Effects of Artificial Food Dyes, with Bernard Weiss http://ow.ly/3ZWd8

Estrella Family Creamery Seized by the FDA--Why does this matter?

Have you heard about Estrella Family Creamery on the Washington coast?  This award-winning, internationally recognized artisan creamery was seized by the FDA for it's raw milk cheese, despite the fact no one was harmed in 25 years of cheese making.

If you live in Oregon or Washington you may have enjoyed Estrella Family Creamery cheeses in a restaurant or purchased them from a high-end supermarket.  These delectable cheeses are shipped all over the country.  I visited the farm, which is efficiently run by the Estrella family.  The cheeses are fantastic in flavor and texture, worthy of the international attention they have garnered.  


Below is a link to the podcast interview with Kelly Estrella, who tells you what happened at her farm:
http://ow.ly/3VfGx


Film footage of similar actions in US farms:

http://farmageddonmovie.com/

In reading and listening to the reports it was as if the FDA and the Creamery spoke two different languages.  The FDA spoke in the language of its understanding of the microbiology of individual pathogens acting alone in pasteurized milk.  The Creamery spoke the language of hundreds of years of artisan cheese making, from Europe to the United States, using probiotic cultures in raw (unpasteurized) milk.


I understand the FDA's caution about single pathogenic (illness-making) bacteria.  The problem, from my standpoint, is that a culture of a single pathogenic bacteria acting alone behaves very differently from a pathogen that contaminates a mixed culture of probiotic organisms (please see the studies mentioned below).  When a pathogen invades pasteurized, uncultured cheese, it acts alone.  The heat of pasteurization kills probiotics found naturally in fresh (raw) milk.  With no probiotics (human-friendly bacteria) to counter its effects, the pathogen has free reign in the human body, causing serious illness and sometimes death.   Pathogens that encounter active probiotic cultures, on the other hand, are assailed by human-friendly bacteria that produce antibiotics against it.  


While I am not in favor of receiving any pathogens in my food, I'd far rather be exposed to one overwhelmed by probiotics that can suppress its growth and protect me from its effects.  As you can see from the reports of raw cheese studies that follow, probiotic cheese cultures inhibit pathogens.  Raw milk cheeses can even prevent food poisoning.

Please listen to the podcast linked above.  If you write a blog or tweet on Twitter, please tell others about this situation.  And if you have a few extra dollars and are so inclined, do not hesitate to donate to the Estrella Family, who can no longer sell their cheese, face steep attorney's fees and now depend on the good will of others.  To do so will not only help this farm family, but may lead to actions that protect our access to high quality artisan cheeses while ensuring their safety.

http://estrellacheese.wordpress.com/

Thank you.

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More stories about Estrella Family Creamery:

FDA attacks Estrella Family Creamery near Seattle with another Morningside Dairy style raid -- The Bovine http://ow.ly/3VhYs

Please Help Estrella Family Creamery « Seattle Local Food http://ow.ly/3Vi0N

FDA ramps up scrutiny on a new area: Cheese --Washington Post http://ow.ly/3VvwG

Other articles of interest:

Study:  Microbes Aid Raw Milk Cheese Safety http://ow.ly/3VjJ7

Study:  Feta Cheese Made From Raw Milk Has Natural Anti-food-poisoning Properties --Reported by Science Daily News http://ow.ly/3Vjvk

Study:  Cheese -- acting as 'carrier' for probiotic bacteria -- found to improve immune response of elderly http://ow.ly/3VjPZ

Study:  Effect of Milk Pasteurization on Flavor Properties of Seven Commercially Available French Cheese Types - Chambers - 2010 - Journal of Sensory Studies http://ow.ly/3VjGp

 

Just Say 'No' to Skim Milk

It was cold, calm and sunny yesterday when I made my weekly trek through wooded Oregon roads to visit my farmer, Stacie Gordon, to purchase my rations of milk and eggs.  Stacie, her two small children and a number of animals pour out of her house to greet me.  I’m familiar with Red Hog farm (yes, her hogs are red), to which I’ve traveled to for years.  I've toured the farm many times while introducing friends and family, and when Stacie announced her sow delivered little red piglets I simply had to have another tour.

As we walked toward her breeder sow we talked about pastured pork (a delightfully different meat from what you find in most stores and restaurants) and what Stacie feeds her meat pigs.  She tells me she never feeds her breeders, who are lean and fit, skim milk.  She uses skim milk, which she gleans by removing the cream from milk she gets from her two Jersey milk cows, to fatten her meat pigs.

Curious, I ask, “Why do you give them skim milk?  Why not full fat milk to fatten pigs?”  to which she replies, “Fat satisfies their appetites.  If I give them milk fat my meat pigs won’t eat!”

Farmers have long known that the most economic returns in terms of fat weight in hogs come from diets that include skim milk.  From the Farmer’s Cyclopedia of Livestock, published in 1912:

Skim milk is one of the most valuable adjuncts of the farm for fattening swine.  Used with corn, kafir corn or any of the common grain by-products, an almost ideal ration is formed.  Hogs like it, and relish rations mixed with it.  As a result of five year’s work in feeding skim milk at the New York station at Cornell, it is concluded that the most economical returns are secured when the milk is fed with corn meal.

You might think, skim milk and grains fatten hogs, but what about humans?   In fact, there are studies to suggest it is the same with humans as with hogs.  In the paper Milk, Dairy Fat, Dietary Calcium and Weight Gain, A Longitudinal Study of (12,829) Adolescents, Catherine Berkey et. al. conclude: 

…Contrary to our hypotheses, dietary calcium and skim and 1% milk were associated with weight gain, but dairy fat was not…

OK, so full fat milk doesn't make kids fat, but what about adults?

Researchers from Stockholm’s Karolinska Institute conducted a study that monitored the dietary habits of more than 20,000 Swedish women for a decade.  It turned out that women who consumed full fat milk or cheese had a lower Body Mass Index (BMI) than the rest of the group.  The results were convincing enough for the researchers to recommend that a glass of full fat milk every day will cut weight gain by 15%, and a portion of full fat cheese each day will cut weight gain by 30%.  Alicja Wolk, professor at the Karolinska Institute stated, “The surprising conclusion was that increased consumption of (full fat) cheese meant that overweight women lost weight.”

Yet skim and 1% milk is pervasive in school lunch programs, and throughout the American diet.  If you summarize the United States Department of Agriculture (USDA) food pyramid you see an emphasis on grains plus skim milk, the very combination that fattens hogs so efficiently!  In fact, the USDA recommends we start the low-fat habit early: children as young as pre-school are recommended to consume non-fat or low fat milk, yogurt and cheese. With a food pyramid like this it's little wonder we face an obesity epidemic from childhood onward.

How can we reverse this trend?  By voting with your dollars you tell milk producers and food manufacturers what you want.  Eat little in the way of grains, and make sure the grains you eat are properly prepared (sprouted [sprouted grain breads, cereals, etc.], and fermented [sourdough breads, e.g.]).  If you buy milk, buy full-fat organic milk that is not ultra-pasteurized.  If you buy cheese, buy full-fat natural cheese.  Your dollars will positively impact the market, you'll enhance your enjoyment of food, and you'll improve your health all at the same time!  Your waistline with thank you.

Butter Up, Buttercup!

Butter has long been a staple of diets of people who enjoy optimal health.  Only within the past 60 years has it become the villain of heart disease lore.  In the wake of its modern reputation, few realize that butter held a place in the heart of American meals long before heart disease became a problem.

In fact, real butter (butter oil, clarified butter or ghee for the lactose and casein intolerant), preferably from pasture-fed cows, should be served with every meal.  The fats in butter make meals more satisfying, and people who eat butter routinely are less likely to overeat.  

Butter is a key source of the most easily utilized form of Vitamin A, required for support of skin and organs, including endocrine glands, the immune system and the brain.  We don’t think of antioxidants in butter, but in fact butter is loaded with them.  Butter is a good source of vitamin E.  It contains good cholesterol, the type that is not oxidized and is important for brain and organ function.  It is a natural source of conjugated linoleic acids (CLA), which show promise in research for holding weight to a normal range and preventing diabetes. 

Short and medium chain fatty acids in butter have anti-tumor effects that can help prevent cancer.  Vitamins A and D in butter from healthy cows assist in the absorption of calcium for healthy bones and teeth.  The iodine in butter is important for the health of the thyroid gland and a healthy metabolism by extension.  Lipids in butter help protect the intestine from infection.  The omega 3 fatty acids found in pasture butter are essential to brain and mental health.  When paired with bread and other carbohydrate sources,  butter slows the entry of sugar into the bloodstream, and when melted over hot vegetables, butter helps them surrender their nutrients in forms easy to digest. 

Butter appears to be heart protective.  Butter is one of the best foods for increasing the HDLs, or "good cholesterol" in your bloodstream.  Research shows its effect on LDLs is to make them large and fluffy, a condition known as "Pattern A", so LDLs are less likely to contribute to clogged arteries.

Cows properly fed on nutrient rich green pastures are the healthiest.  Butter from these cows (pasture butter) is the most nutritious of all.  This vibrant gold butter derives its rich yellow color from carotenes in the greens cows eat.  Osteoporosis and coronary artery disease (heart disease) are strongly associated with deficiencies of Vitamin K2, and pasture butter is chock full of this nutrient.  All this from a food that tastes delicious!

These are just a few of the virtues of real butter.  When it comes to butter, purchase the highest quality you can find.  Pastured, cultured butter is best.  Butter of this quality is harvested from Spring through Autumn, but thanks to refrigeration companies that produce it can make it available year round.  Links to three sources of pasture butter can be found below:

http://www.organicvalley.coop/products/butter/pasture/

Organic Valley Pasture Butter

http://www.kerrygold.com/usa/product_butter.php

Kerrygold Pure Irish Butter

http://www.pastureland.coop/products/butter

PastureLand Butter 

Get PastureLand Butter while it lasts!  My sources tell me PastureLand is running low, but should start refilling their stock on or after May 1st, 2011 when pastures are lush.  Do sample their pasture cheese :)

And in the words of butter-loving Julia Child, who lived until 2 days before her 92^nd birthday, “Bon appetit!”

My Podcast with Jimmy Moore, LivinLaVidaLowCarb

My podcast interview with Jimmy Moore of LivinLaVidaLowCarb is posted at http://ow.ly/3U8f5 In this interview we discuss the role of diet, and carbohydrates in particular, in mental health.

You can also find our podcast interview on iTunes.  Please join us!