Without a doubt!  I just slathered our turkey with an entire stick of the stuff.
Yummmmmm.


To: native-nutrition@yahoogroups.com
From: lana.m.gibbons@...
Date: Thu, 26 Nov 2009 10:11:49 -0700
Subject: Re: [NN] I never knew that's what made the rolls taste so good!




























       LOL!  A stick of butter is a great addition to practically any recipe.  :)

:) :)



Happy Thanksgiving!!!



-Lana



"The art of simplicity is a puzzle of complexity."  -Douglas Horton



On Thu, Nov 26, 2009 at 4:46 AM, haecklers <haecklers@...> wrote:



> I'm using the dinner roll recipe I found on

> http://homeparents.about.com/od/breadsandrolls/r/aubras_rolls.htm

> And having a lightbulb moment - a WHOLE STICK of BUTTER in a recipe for 20

> rolls?  No wonder they've always tasted so good!  I'd never have thought of

> putting in that much butter!

>

> Happy Thanksgiving everybody!



[Non-text portions of this message have been removed]


















_________________________________________________________________
Windows 7: I wanted simpler, now it's simpler. I'm a rock star.
http://www.microsoft.com/Windows/windows-7/default.aspx?h=myidea?ocid=PID24727::\
T:WLMTAGL:ON:WL:en-US:WWL_WIN_myidea:112009

[Non-text portions of this message have been removed]

--- "haecklers" <haecklers@...> wrote:
> a WHOLE STICK of BUTTER in a recipe for 20 rolls?
> No wonder they've always tasted so good!
>
> Happy Thanksgiving everybody!

Everything's better with butter! :)

I sometimes like to have a little bread with my butter:
http://www.flickr.com/photos/oz4caster/3245114775/

Happy Thanksgiving!

Bryan

LOL!  A stick of butter is a great addition to practically any recipe.  :)
:) :)

Happy Thanksgiving!!!

-Lana

"The art of simplicity is a puzzle of complexity."  -Douglas Horton


On Thu, Nov 26, 2009 at 4:46 AM, haecklers <haecklers@...> wrote:

> I'm using the dinner roll recipe I found on
> http://homeparents.about.com/od/breadsandrolls/r/aubras_rolls.htm
> And having a lightbulb moment - a WHOLE STICK of BUTTER in a recipe for 20
> rolls?  No wonder they've always tasted so good!  I'd never have thought of
> putting in that much butter!
>
> Happy Thanksgiving everybody!


[Non-text portions of this message have been removed]

this is an older article but it relates to the one I just posted
entitled Children should be allowed to play in the dirt.

http://tinyurl.com/3vrnnu

[Non-text portions of this message have been removed]

http://www.indieflix.com/film/leap-of-faith-fast-lane-to-
farmstead-30088/

WHAT WOULD MAKE TWO MEN LEAVE THE BIG CITY - FOR 34 GOATS?

Big business. Fast food. The pace of modern life is dizzying and the
world
just keeps on spinning. What happens if you want to get off? One
successful
gay couple did just that, trading in long commutes, consumerism, and the
urban rat race for a small farmstead and a zero-growth business.
Welcome to
Pugs Leap Farm. This refreshing documentary explores the roots of a
life-changing decision, an inspiring partnership, and the joys of local
living, shedding some light on the industrial food system and
illustrating
how our food choices really can change our lives. What will you choose?

"Leap of Faith: Fast Lane to Farmstead" is an independent documentary
about
Eric Smith and Pascal Destandeau of Pugs Leap Farm, a gay couple who
gave up
their successful corporate life in San Francisco after becoming
disillusioned with the rat race, exploring their decision to move to the
country and lead a more self-sustaining life. With no prior
experience, they
started a small goat dairy and now make spectacular artisan goat
cheese. The
film tells the story of their life-changing decision and inspiring
partnership, weaving in the very current issues of slow food and living
locally, small-scale farming and sustainable business. Includes
interviews
with “Napa Cheese Guru” John Raymond and Dr. David Heber, Director of
the
UCLA Center for Human Nutrition.

[Non-text portions of this message have been removed]

Hooray for butter! I need to make rolls today, I'll look at your link. Have a
great Holiday everyone :o)

Danae



-----Original Message-----
From: haecklers <haecklers@...>
To: native-nutrition@yahoogroups.com
Sent: Thu, Nov 26, 2009 3:46 am
Subject: [NN] I never knew that's what made the rolls taste so good!


I'm using the dinner roll recipe I found on
http://homeparents.about.com/od/breadsandrolls/r/aubras_rolls.htm
nd having a lightbulb moment - a WHOLE STICK of BUTTER in a recipe for 20
olls?  No wonder they've always tasted so good!  I'd never have thought of
utting in that much butter!
Happy Thanksgiving everybody!

------------------------------------
Yahoo! Groups Links
    Individual Email | Traditional
    http://docs.yahoo.com/info/terms/



[Non-text portions of this message have been removed]

I'm using the dinner roll recipe I found on
http://homeparents.about.com/od/breadsandrolls/r/aubras_rolls.htm
And having a lightbulb moment - a WHOLE STICK of BUTTER in a recipe for 20
rolls?  No wonder they've always tasted so good!  I'd never have thought of
putting in that much butter!

Happy Thanksgiving everybody!

Sorry - it was scattered sources.  I posted one article here about the color of
holstein and Ayrshire milk compared to Guernsey and Jersey but with the search
engine being broken it's unlikely we'll find it. I looked into it when I noticed
the whiteness of some pastured Ayrshire milk I bought off a farm and remembered
my friend who raises dairy sheep telling me that in sheep milk there isn't beta
carotene because it's all been converted to vitamin A.

--- In native-nutrition@yahoogroups.com, "paulsonntagericson"
<paulsonntagericson@...> wrote:
>
> Where did you read this? I'd like to follow through on it.
>
> WAPF's position is that yellow butter is better because it contains more
vitamin K2. (Activator X)
>
> There are other things to consider like A1 vs A2 protein. There is a review in
the current issue of Wise Traditions of "Devil in the Milk" which makes the case
for A2 and against A1. Holsteins are A1.
>
> Cheers,
>
> Paul
>
>
> --- In native-nutrition@yahoogroups.com, "haecklers" <haecklers@> wrote:
> >
> > Interesting - I was reading up on differences in milk - some cows like
holsteins have whiter milk because it is the more digested form of vitamin A and
not beta carotene - same thing for sheep and goats milk.  So maybe the whiter
butter is better - assuming it's from pastured animals?
> >
> > --- In native-nutrition@yahoogroups.com, "paulsonntagericson"
<paulsonntagericson@> wrote:
> > >
> > > Here is a study that further confirms the fact that beta-carotene is not
vitamin A and relying on beta-carotene as a source of vitamin A is not
realistic:
> > >
> > >
http://www.lef.org/newsletter/2009/1124_New-Factor-for-Vitamin-A-Deficiency-Disc\
overed.htm?source=eNewsLetter2009Wk48-1&key=Article&l=0#article
> > >
> > > -Paul
> > >
> >
>

Where did you read this? I'd like to follow through on it.

WAPF's position is that yellow butter is better because it contains more vitamin
K2. (Activator X)

There are other things to consider like A1 vs A2 protein. There is a review in
the current issue of Wise Traditions of "Devil in the Milk" which makes the case
for A2 and against A1. Holsteins are A1.

Cheers,

Paul


--- In native-nutrition@yahoogroups.com, "haecklers" <haecklers@...> wrote:
>
> Interesting - I was reading up on differences in milk - some cows like
holsteins have whiter milk because it is the more digested form of vitamin A and
not beta carotene - same thing for sheep and goats milk.  So maybe the whiter
butter is better - assuming it's from pastured animals?
>
> --- In native-nutrition@yahoogroups.com, "paulsonntagericson"
<paulsonntagericson@> wrote:
> >
> > Here is a study that further confirms the fact that beta-carotene is not
vitamin A and relying on beta-carotene as a source of vitamin A is not
realistic:
> >
> >
http://www.lef.org/newsletter/2009/1124_New-Factor-for-Vitamin-A-Deficiency-Disc\
overed.htm?source=eNewsLetter2009Wk48-1&key=Article&l=0#article
> >
> > -Paul
> >
>

Idaho moves to combat illegal sales of "real" milk
In Idaho, there are two licensed raw-milk producers. And then there
is the black market for raw milk. Although the substance is legal,
costly restrictions have caused it to go underground...
http://www.boiseweekly.com/boise/raw-deal/Content?oid=1332521



[Non-text portions of this message have been removed]

Interesting - I was reading up on differences in milk - some cows like holsteins
have whiter milk because it is the more digested form of vitamin A and not beta
carotene - same thing for sheep and goats milk.  So maybe the whiter butter is
better - assuming it's from pastured animals?

--- In native-nutrition@yahoogroups.com, "paulsonntagericson"
<paulsonntagericson@...> wrote:
>
> Here is a study that further confirms the fact that beta-carotene is not
vitamin A and relying on beta-carotene as a source of vitamin A is not
realistic:
>
>
http://www.lef.org/newsletter/2009/1124_New-Factor-for-Vitamin-A-Deficiency-Disc\
overed.htm?source=eNewsLetter2009Wk48-1&key=Article&l=0#article
>
> -Paul
>

CSPI scared movie theaters into giving up coconut oil -- a perfectly
natural, health-promoting fat.

http://www.youtube.com/watch?v=MEaI_8pXW_c

Listen to Sally talk about healthy fats.




[Non-text portions of this message have been removed]

Here is a study that further confirms the fact that beta-carotene is not vitamin
A and relying on beta-carotene as a source of vitamin A is not realistic:

http://www.lef.org/newsletter/2009/1124_New-Factor-for-Vitamin-A-Deficiency-Disc\
overed.htm?source=eNewsLetter2009Wk48-1&key=Article&l=0#article

-Paul

One other thing.

As for cooked food, the people that Dr. Price studied ate plenty of cooked food
so I wouldn't worry too much about this. Just be sure to eat some raw food.

There is a great debate on right now about whether cooked or raw food is better
for you.

My personal opinion is that you have to answer this question on a case by case
basis. So for example, a raw potato is hard to digest because it has complex
starches. But when you cook it, it becomes easier to digest.

One food I haven't figured out is meat. There seems to be conflicting
information either way. I do find it interesting that very primitive people
cooked most of their meat. They did eat some raw. It doesn't appear to have
anything to do with parasites as they would eat high-meat which would be in very
stages of rot. I personally find that the more raw a meat is, the easier it is
to chew and digest, but that might just be me.

Paul


--- In native-nutrition@yahoogroups.com, "haecklers" <haecklers@...> wrote:
>
> Thank you Paul!  I am worried about it because I know according to WAP I eat
too much of my food cooked.  A friend's son was just diagnosed with cancer and
it's bringing up all the people I've known who have died from it or had it, at
the same time as someone on another list pointed out that omega-3's are actually
a pretty successful treatment for cancer - makes me wonder whether part of the
cancer epidemic is just Omega-3 deficiency or imbalance.
>
> Another family member (a kid) was just diagnosed with migraines - the really
debilitating kind that happen about every day and keep her from doing anything
but laying in a dark room.  I'm reading up on that and finding out Omega-3
imbalance is implicated sometimes.
>
> It's really freaky how unhealthy we Americans are - 1 in 10 people suffer
migraines; 1 in 31 an autoimmune disorder, and estimates are 1/3 of women and
over half of all men would get cancer if they lived to 85.  It's pretty clear to
me that it's largely due to diet and exposure to pollution.  Our food is
unnatural and we're getting terribly sick but it's happened so gradually it's
become our "normal".
>
> --- In native-nutrition@yahoogroups.com, "paulsonntagericson"
<paulsonntagericson@> wrote:
> >
> > I would say how you cook pastured meats has the greatest impact. A steak
cooked medium-rare will have less omega-3 damaged than a pot roast cooked to
shreds for hours.
> >
> > Here is an article that talks a bit about it:
> >
> > http://www.whfoods.com/genpage.php?tname=nutrient&dbid=84
> > (See section titled "How do cooking, storage, or processing affect omega 3
fatty acids?"
> >
> > As for milk and eggs, the amount of omega-3 is highly dependent on what the
animal is fed. So for example dairy cows eating nothing but pasture will have
the most omega-3 (and quite a bit at that). Here are two good articles:
> >
> > http://www.ftcldf.org/grassfed.htm
> >
> >
http://www.motherearthnews.com/Real-Food/2007-10-01/Tests-Reveal-Healthier-Eggs.\
aspx
> >
> > Here are some more technical articles about EFAs:
> >
> > http://www.westonaprice.org/knowyourfats/peskin-and-efas.html
> > http://www.westonaprice.org/knowyourfats/fatty_acid.html
> > http://www.westonaprice.org/knowyourfats/tripping.html
> > http://www.westonaprice.org/knowyourfats/flaxseed.html
> >
> > As for nuts, I suspect they are processed differently depending on the
source so it's probably best to contact the growers and processors for the
brands you can buy to see what they do.
> >
> > Also cashews, even "raw" are still cooked since a truly raw cashew off the
tree is toxic. I believe Sally talks about this in NT.
> >
> > Lastly I would say that you should not be concerned with getting enough EFAs
IF you are eating 50% of your calories from fat and 25% of your calories are
saturated fat and you eat mostly milk/butter, eggs and animal fat from pastured
animals, and take you cod liver oil every day.
> >
> > Cheers,
> >
> > Paul
> >
> >
> >
> > --- In native-nutrition@yahoogroups.com, "haecklers" <haecklers@> wrote:
> > >
> > > I'm having trouble finding out the details of how heat affects omega 3
fatty acids - does cooking pastured meat destroy the omega-3's in the fat - or
does it depend on the temperature it's cooked?
> > >
> > > I've read that milk contains very little Omega-3 fats (but then most milk
is from grain-fed cattle - or soy-fed cattle); so does raw pastured milk contain
a good ratio of omega-3?
> > >
> > > I'm reading now that supplements of omega-3 don't raise the blood levels
nearly as much as foods containing them.  But if you cook them briefly (like
walnuts in bread, or salmon) would that destroy the omega-3's?  Are walnuts you
buy in the store heat-treated or are they "raw" - I head this discussion about
other nuts but mostly people seem to buy raw cashews or almonds.
> > >
> > > Does anyone know of an informative site that goes into this?
> > >
> >
>

Cancer is a complex topic and omega-3 is likely one piece in the giant puzzle.

Cancer cells have 10x more insulin receptors than regular cells so the best diet
for cancer would be a low carb diet that keeps blood sugar low. Taubes explains
this in great detail in "Good Calories, Bad Calories".

Determining the causes of cancer is complicated by two basic facts. One is that
cancer is not a single disease. Cancer is a term we use to describe a
constellation of diseases that have much in common. There are unique causes both
environmental/lifestyle and genetic for each type of cancer.

The other is that there have been so many changes in the last 100 years that
it's difficult to use correlation to determine much of anything useful. In this
time there have been numerous above ground nuclear bomb tests dumping enormous
amounts of radiation into the environment. Burning coal and producing metals
like steel and aluminum dump enormous amounts of fluoride and other pollutants
into the atmosphere. The chemical industry has invented 80,000 novel molecules
and virtually everyone can be found anywhere you look on earth. Most have never
been tested for toxicity. Our diet has changed dramatically and so forth.

A study was done using something like 80,000 sets of identical twins. Some
raised together, some raised apart. The study concluded that cancer is caused by
three essentially equally weighted factors:
-genetics
-environment
-lifestyle

There is nothing we can do about genetics. You can move to a somewhat cleaner
environment--say if you live down wind from a chemical factory. But lifestyle is
the biggest thing we can control. Our bodies can be very good at eliminating
toxins and fighting cancer, but they have to be nourished properly to do so.

Cheers,

Paul



--- In native-nutrition@yahoogroups.com, "haecklers" <haecklers@...> wrote:
>
> Thank you Paul!  I am worried about it because I know according to WAP I eat
too much of my food cooked.  A friend's son was just diagnosed with cancer and
it's bringing up all the people I've known who have died from it or had it, at
the same time as someone on another list pointed out that omega-3's are actually
a pretty successful treatment for cancer - makes me wonder whether part of the
cancer epidemic is just Omega-3 deficiency or imbalance.
>
> Another family member (a kid) was just diagnosed with migraines - the really
debilitating kind that happen about every day and keep her from doing anything
but laying in a dark room.  I'm reading up on that and finding out Omega-3
imbalance is implicated sometimes.
>
> It's really freaky how unhealthy we Americans are - 1 in 10 people suffer
migraines; 1 in 31 an autoimmune disorder, and estimates are 1/3 of women and
over half of all men would get cancer if they lived to 85.  It's pretty clear to
me that it's largely due to diet and exposure to pollution.  Our food is
unnatural and we're getting terribly sick but it's happened so gradually it's
become our "normal".
>
> --- In native-nutrition@yahoogroups.com, "paulsonntagericson"
<paulsonntagericson@> wrote:
> >
> > I would say how you cook pastured meats has the greatest impact. A steak
cooked medium-rare will have less omega-3 damaged than a pot roast cooked to
shreds for hours.
> >
> > Here is an article that talks a bit about it:
> >
> > http://www.whfoods.com/genpage.php?tname=nutrient&dbid=84
> > (See section titled "How do cooking, storage, or processing affect omega 3
fatty acids?"
> >
> > As for milk and eggs, the amount of omega-3 is highly dependent on what the
animal is fed. So for example dairy cows eating nothing but pasture will have
the most omega-3 (and quite a bit at that). Here are two good articles:
> >
> > http://www.ftcldf.org/grassfed.htm
> >
> >
http://www.motherearthnews.com/Real-Food/2007-10-01/Tests-Reveal-Healthier-Eggs.\
aspx
> >
> > Here are some more technical articles about EFAs:
> >
> > http://www.westonaprice.org/knowyourfats/peskin-and-efas.html
> > http://www.westonaprice.org/knowyourfats/fatty_acid.html
> > http://www.westonaprice.org/knowyourfats/tripping.html
> > http://www.westonaprice.org/knowyourfats/flaxseed.html
> >
> > As for nuts, I suspect they are processed differently depending on the
source so it's probably best to contact the growers and processors for the
brands you can buy to see what they do.
> >
> > Also cashews, even "raw" are still cooked since a truly raw cashew off the
tree is toxic. I believe Sally talks about this in NT.
> >
> > Lastly I would say that you should not be concerned with getting enough EFAs
IF you are eating 50% of your calories from fat and 25% of your calories are
saturated fat and you eat mostly milk/butter, eggs and animal fat from pastured
animals, and take you cod liver oil every day.
> >
> > Cheers,
> >
> > Paul
> >
> >
> >
> > --- In native-nutrition@yahoogroups.com, "haecklers" <haecklers@> wrote:
> > >
> > > I'm having trouble finding out the details of how heat affects omega 3
fatty acids - does cooking pastured meat destroy the omega-3's in the fat - or
does it depend on the temperature it's cooked?
> > >
> > > I've read that milk contains very little Omega-3 fats (but then most milk
is from grain-fed cattle - or soy-fed cattle); so does raw pastured milk contain
a good ratio of omega-3?
> > >
> > > I'm reading now that supplements of omega-3 don't raise the blood levels
nearly as much as foods containing them.  But if you cook them briefly (like
walnuts in bread, or salmon) would that destroy the omega-3's?  Are walnuts you
buy in the store heat-treated or are they "raw" - I head this discussion about
other nuts but mostly people seem to buy raw cashews or almonds.
> > >
> > > Does anyone know of an informative site that goes into this?
> > >
> >
>

I agree, the manufacture is not going to publish negative data. So relying on
them as the sole source of clinical is not practical.

I've contacted some dentists with expertise in this area. I'll continue to do
some research on my own. I should contact the manufacturer too as often their
denials or refusals to answer can be very illuminating.

Cheers,

Paul

--- In native-nutrition@yahoogroups.com, Laree Kline <lareekline@...> wrote:
>
>
> Thanks, Paul.  Yes, I had read all the technical info on several sites, but I
always assume the mfg. and seller are not going to tell us the downsides to
anything!  And I just don't understand this kind of thing enough to decide for
myself.  Thanks for offering to keep us posted on any new info you find!  Much
appreciated.
>
> Re: Solar Ionic Toothbrush safe?
> Posted by: "paulsonntagericson" paulsonntagericson@...   paulsonntagericson
> Tue Nov 24, 2009 10:44 am (PST)
>
>
> Here is a more technical explanation:
>
> http://www.soladey.com/Soladey.pdf
>
> I don't know enough about the chemistry of enamel mineralization to know if
the free electrons will help/hinder this process. I would guess that even if it
interferes with this process that the effect is temporary and that after rinsing
your mouth out, most of the free electrons will be gone. Plus, free electrons
are reactive so once in your mouth, they will rapidly disappear.
>
> The only concern that came to mind is that this product may put titanium in
your mouth. It looks like this is not the case as the titanium rod is a
semi-conductor that converts photons into free electrons. It doesn't appear that
any titanium ions are being produced or released.
>
> This is actually a topic I'm quite interested in so I'll keep digging and
report back anything I find interesting. Perhaps other may have more knowledge
about this.
>
> Cheers,
>
> Paul
>
> >
>
>
> _________________________________________________________________
> Windows 7: I wanted simpler, now it's simpler. I'm a rock star.
>
http://www.microsoft.com/Windows/windows-7/default.aspx?h=myidea?ocid=PID24727::\
T:WLMTAGL:ON:WL:en-US:WWL_WIN_myidea:112009
>
> [Non-text portions of this message have been removed]
>

Thanks, Paul.  Yes, I had read all the technical info on several sites, but I
always assume the mfg. and seller are not going to tell us the downsides to
anything!  And I just don't understand this kind of thing enough to decide for
myself.  Thanks for offering to keep us posted on any new info you find!  Much
appreciated.

Re: Solar Ionic Toothbrush safe?
Posted by: "paulsonntagericson" paulsonntagericson@...   paulsonntagericson
Tue Nov 24, 2009 10:44 am (PST)


Here is a more technical explanation:

http://www.soladey.com/Soladey.pdf

I don't know enough about the chemistry of enamel mineralization to know if the
free electrons will help/hinder this process. I would guess that even if it
interferes with this process that the effect is temporary and that after rinsing
your mouth out, most of the free electrons will be gone. Plus, free electrons
are reactive so once in your mouth, they will rapidly disappear.

The only concern that came to mind is that this product may put titanium in your
mouth. It looks like this is not the case as the titanium rod is a
semi-conductor that converts photons into free electrons. It doesn't appear that
any titanium ions are being produced or released.

This is actually a topic I'm quite interested in so I'll keep digging and report
back anything I find interesting. Perhaps other may have more knowledge about
this.

Cheers,

Paul

>


_________________________________________________________________
Windows 7: I wanted simpler, now it's simpler. I'm a rock star.
http://www.microsoft.com/Windows/windows-7/default.aspx?h=myidea?ocid=PID24727::\
T:WLMTAGL:ON:WL:en-US:WWL_WIN_myidea:112009

[Non-text portions of this message have been removed]

Thank you Paul!  I am worried about it because I know according to WAP I eat too
much of my food cooked.  A friend's son was just diagnosed with cancer and it's
bringing up all the people I've known who have died from it or had it, at the
same time as someone on another list pointed out that omega-3's are actually a
pretty successful treatment for cancer - makes me wonder whether part of the
cancer epidemic is just Omega-3 deficiency or imbalance.

Another family member (a kid) was just diagnosed with migraines - the really
debilitating kind that happen about every day and keep her from doing anything
but laying in a dark room.  I'm reading up on that and finding out Omega-3
imbalance is implicated sometimes.

It's really freaky how unhealthy we Americans are - 1 in 10 people suffer
migraines; 1 in 31 an autoimmune disorder, and estimates are 1/3 of women and
over half of all men would get cancer if they lived to 85.  It's pretty clear to
me that it's largely due to diet and exposure to pollution.  Our food is
unnatural and we're getting terribly sick but it's happened so gradually it's
become our "normal".

--- In native-nutrition@yahoogroups.com, "paulsonntagericson"
<paulsonntagericson@...> wrote:
>
> I would say how you cook pastured meats has the greatest impact. A steak
cooked medium-rare will have less omega-3 damaged than a pot roast cooked to
shreds for hours.
>
> Here is an article that talks a bit about it:
>
> http://www.whfoods.com/genpage.php?tname=nutrient&dbid=84
> (See section titled "How do cooking, storage, or processing affect omega 3
fatty acids?"
>
> As for milk and eggs, the amount of omega-3 is highly dependent on what the
animal is fed. So for example dairy cows eating nothing but pasture will have
the most omega-3 (and quite a bit at that). Here are two good articles:
>
> http://www.ftcldf.org/grassfed.htm
>
>
http://www.motherearthnews.com/Real-Food/2007-10-01/Tests-Reveal-Healthier-Eggs.\
aspx
>
> Here are some more technical articles about EFAs:
>
> http://www.westonaprice.org/knowyourfats/peskin-and-efas.html
> http://www.westonaprice.org/knowyourfats/fatty_acid.html
> http://www.westonaprice.org/knowyourfats/tripping.html
> http://www.westonaprice.org/knowyourfats/flaxseed.html
>
> As for nuts, I suspect they are processed differently depending on the source
so it's probably best to contact the growers and processors for the brands you
can buy to see what they do.
>
> Also cashews, even "raw" are still cooked since a truly raw cashew off the
tree is toxic. I believe Sally talks about this in NT.
>
> Lastly I would say that you should not be concerned with getting enough EFAs
IF you are eating 50% of your calories from fat and 25% of your calories are
saturated fat and you eat mostly milk/butter, eggs and animal fat from pastured
animals, and take you cod liver oil every day.
>
> Cheers,
>
> Paul
>
>
>
> --- In native-nutrition@yahoogroups.com, "haecklers" <haecklers@> wrote:
> >
> > I'm having trouble finding out the details of how heat affects omega 3 fatty
acids - does cooking pastured meat destroy the omega-3's in the fat - or does it
depend on the temperature it's cooked?
> >
> > I've read that milk contains very little Omega-3 fats (but then most milk is
from grain-fed cattle - or soy-fed cattle); so does raw pastured milk contain a
good ratio of omega-3?
> >
> > I'm reading now that supplements of omega-3 don't raise the blood levels
nearly as much as foods containing them.  But if you cook them briefly (like
walnuts in bread, or salmon) would that destroy the omega-3's?  Are walnuts you
buy in the store heat-treated or are they "raw" - I head this discussion about
other nuts but mostly people seem to buy raw cashews or almonds.
> >
> > Does anyone know of an informative site that goes into this?
> >
>

I would say how you cook pastured meats has the greatest impact. A steak cooked
medium-rare will have less omega-3 damaged than a pot roast cooked to shreds for
hours.

Here is an article that talks a bit about it:

http://www.whfoods.com/genpage.php?tname=nutrient&dbid=84
(See section titled "How do cooking, storage, or processing affect omega 3 fatty
acids?"

As for milk and eggs, the amount of omega-3 is highly dependent on what the
animal is fed. So for example dairy cows eating nothing but pasture will have
the most omega-3 (and quite a bit at that). Here are two good articles:

http://www.ftcldf.org/grassfed.htm

http://www.motherearthnews.com/Real-Food/2007-10-01/Tests-Reveal-Healthier-Eggs.\
aspx

Here are some more technical articles about EFAs:

http://www.westonaprice.org/knowyourfats/peskin-and-efas.html
http://www.westonaprice.org/knowyourfats/fatty_acid.html
http://www.westonaprice.org/knowyourfats/tripping.html
http://www.westonaprice.org/knowyourfats/flaxseed.html

As for nuts, I suspect they are processed differently depending on the source so
it's probably best to contact the growers and processors for the brands you can
buy to see what they do.

Also cashews, even "raw" are still cooked since a truly raw cashew off the tree
is toxic. I believe Sally talks about this in NT.

Lastly I would say that you should not be concerned with getting enough EFAs IF
you are eating 50% of your calories from fat and 25% of your calories are
saturated fat and you eat mostly milk/butter, eggs and animal fat from pastured
animals, and take you cod liver oil every day.

Cheers,

Paul



--- In native-nutrition@yahoogroups.com, "haecklers" <haecklers@...> wrote:
>
> I'm having trouble finding out the details of how heat affects omega 3 fatty
acids - does cooking pastured meat destroy the omega-3's in the fat - or does it
depend on the temperature it's cooked?
>
> I've read that milk contains very little Omega-3 fats (but then most milk is
from grain-fed cattle - or soy-fed cattle); so does raw pastured milk contain a
good ratio of omega-3?
>
> I'm reading now that supplements of omega-3 don't raise the blood levels
nearly as much as foods containing them.  But if you cook them briefly (like
walnuts in bread, or salmon) would that destroy the omega-3's?  Are walnuts you
buy in the store heat-treated or are they "raw" - I head this discussion about
other nuts but mostly people seem to buy raw cashews or almonds.
>
> Does anyone know of an informative site that goes into this?
>

Here is a more technical explanation:

http://www.soladey.com/Soladey.pdf

I don't know enough about the chemistry of enamel mineralization to know if the
free electrons will help/hinder this process. I would guess that even if it
interferes with this process that the effect is temporary and that after rinsing
your mouth out, most of the free electrons will be gone. Plus, free electrons
are reactive so once in your mouth, they will rapidly disappear.

The only concern that came to mind is that this product may put titanium in your
mouth. It looks like this is not the case as the titanium rod is a
semi-conductor that converts photons into free electrons. It doesn't appear that
any titanium ions are being produced or released.

This is actually a topic I'm quite interested in so I'll keep digging and report
back anything I find interesting. Perhaps other may have more knowledge about
this.

Cheers,

Paul

--- In native-nutrition@yahoogroups.com, Laree Kline <lareekline@...> wrote:
>
>
> Carolyn's post reminded me that I've been meaning to ask the scientifically
minded in this group what they might think of this toothbrush?
> Thanks!
>
> http://www.totalsupplement.net/shop/?shop=1&cat=56
>
> Exposure to nano titanium dioxide could up cancer risk, says study
> Posted by: "Carolyn Graff" zgraff@...   carolyn_graff
> Fri Nov 20, 2009 11:26 am (PST)
> The researchers at the University of California, Los Angeles, arrived
> at this conclusion following a mouse study that suggested ingestion
> of the nanoparticles led to genetic damage...
>
> http://tinyurl.com/yekce5a
> _________________________________________________________________
> Windows 7: I wanted simpler, now it's simpler. I'm a rock star.
>
http://www.microsoft.com/Windows/windows-7/default.aspx?h=myidea?ocid=PID24727::\
T:WLMTAGL:ON:WL:en-US:WWL_WIN_myidea:112009
>
> [Non-text portions of this message have been removed]
>

When I was growing up the healthiest kids on the block were from a family from
southern Italy.  They were out in all sorts of weather (well, not
snow)  without coats, barefoot, didn't mind getting dirty - well actually they
had fun playing in the dirt.  Never sick.  Lynda

---On Tue, 11/24/09, Carolyn Graff <zgraff@...> wrote:






Scientists have discovered that bacteria on the surface of the skin
play an important role in combating inflammation when we get hurt.
The bugs dampen down overactive immune responses, which can lead to
rashes or cause cuts and bruises to become swollen and painful...

http://tinyurl. com/yzoozvo

[Non-text portions of this message have been removed]











[Non-text portions of this message have been removed]

Scientists have discovered that bacteria on the surface of the skin
play an important role in combating inflammation when we get hurt.
The bugs dampen down overactive immune responses, which can lead to
rashes or cause cuts and bruises to become swollen and painful...

http://tinyurl.com/yzoozvo

[Non-text portions of this message have been removed]

I'm not sure if the "Mini Beet Protocol" has been discussed here or not, but
here are some current testimonials.



Enjoy and Happy Thanksgiving to All!



John



PS:  According to one of the audios by Robert Von - he consumes a diet which he
says is similar to the "Bible Diet" involving meat
and animal products, very much like what Jordan Rubin promoted in his "Makers
Diet" book.





Mini Beet Protocol



  <http://robertvon.com/mbp.html> http://robertvon.com/mbp.html




Mini Beet Protocol (MBP)






Current testimonials of people using the MBP.

http://www.earthclinic.com/Remedies/mini-beet-protocol.html


Mini Beet Protocol by Robert Von Sarbacher


Updated: 11/20/2009

GENERAL FEEDBACK

2 SIDE EFFECTS
2 QUESTIONS

11/03/2009: Reikigirl from Millstone Twp., Nj writes: "Mini Beet Protocol: Read
about the MBP some time ago, just bought a juicer,
had all the ingredients so I gave it a try today. Mixed 1 tsp. cinnamon in 2
tbsp. warm water and drank...it tasted fine...followed
that with a cup of water...juiced 1/4 cup asparagus, 1/4 cup beets, mixed
together and drank... tasted like beet juice, really no
asparagus taste to it...then ate a large apple followed by 10 baby carrots...no
nausea...I feel just fine...will continue to follow
this increasing amount of juice each week as directed. I am 51 and hoping to see
an improvement in wrinkles and cellulite. I am 7
lbs. away from my goal weight and need to firm up my body. Will report back each
week."


11/05/2009: Jp from Pomona, New York replies: "Rikigirl, I'll be looking forward
to your weekly updates on this. I plan on starting
this in a week or two. I just placed an order for the cinnamon. I'm hoping this
will help my candida problem since nothing else
works along with some other health issues."



. more





11/05/2009: Lisa from Thousand Oaks, Ca, Usa replies: "Hi Everyone!



I haven't written here for quite awhile but I read this site everyday always
looking for new info. I had written that I started the
mini beet protocol and the last post was about 2 weeks ago. Today marks one
month from my first post. I don't want to repeat what I
posted the first 2x so I'll continue from my last post. The mbp really got me
interested in more info about this but much to my
disappointment, there wasn't much on the web other than Robert's very simple
site. I also listened to his audio which was quite long
but interesting. Well, since there wasn't much more about it, I started going on
juicing sites which I began to learn SO much from.
Now that my husband and I were up to a large glass of beet/asparagus juice (plus
we did not follow it up with the apple/carrot- not
recommending one does that, just documenting what we did) I decided to start
adding lots of dark greens as many of the juicing sites
said greens really benefit us and are full of nutrients and protein that our
bodies can readily utilize. Wow! We really started to
notice a difference! Then, I decided to start adding in garlic and ginger which
is delicious and act as natural antibiotics.

In week 3, we also both started craving our veggie juice, not just in the
morning but also about 5pm. We don't eat dinner until
about 8 as my work schedule does not permit until then. So, the juice really
amped us up in energy. Of course, me, being always
curious to know more about health just kept perusing different sites. That led
me to the raw food world.

Now, let me tell you, at first I thought,"What? Are these people crazy?" As I
was a vegetarian years ago for a long time but then
returned to poultry when I was pregnant with my first son when my midwife found
me severely anemic and threatened not to let me have
a homebirth if she did not see an immediate improvement. (This was a long time
ago now. A year later I began to eat beef as well.) I
always seemed to have energy issues and obviously very anemic as well as a
vegetarian. So, curiously, I began to read more about
this "lifestyle" and found lots of sites dedicated to this world. It is
fascinating and began to make a lot of sense why these
people were so full of energy, looked amazing and much younger than their "real"
age. I also could not ignore the fact that through
the veggie juice of which we had added kale, chard- all kinds, carrots,
radishes, dandelion greens, cucumber, zucchini, apples,
cabbage, parsley, cilantro and all sorts of various vegetables but not
necessarily all at once, we were seeing all sorts of amazing
changes. Lots of energy and a need for less sleep- naturally awake at 5:30 am
without even trying. Melasma is something I have had
for about 7 years now all over my cheeks and I have tried lots of ways to get
rid of it to no avail. Well it is almost completely
non-existent at this point. I see a lot of issues with this on this site for
those of you plagued with that. All joint pain is gone.
(Except, admittedly, my hips still hurt some. Still, after seeing all the
results from this juicing, I have hope of that reversing,
as well!) My husband who has always dealt with constipation issues has been
completely relieved of that. Our skin is so incredibly
soft we marvel at it. My eyes are very clear. Also, as Robert von Sarbacher
claimed, wrinkles have disappeared on my face. All my
pores are very small too of which I have always had problems with large pores
and clogged pores trying all sorts of things to remedy
that. My hair is growing in dark again of which I have a lot of grey over the
last few years. Scalp itch has disappeared, my nail
beds are very pink and ridges on the nails are gone. I learned that's from lack
of silica of which many people are lacking in.



. more







Mini Beet Protocol



  <http://robertvon.com/mbp.html> http://robertvon.com/mbp.html




Mini Beet Protocol (MBP)




The protocol:

1. Take one shot glass of cinnamon, say 2 or more tablespoons of water, mix in 1
teaspoon of cinnamon with a fork. Stir for 2
minutes. If you do not stir well enough it will not mix well. It will be an
amazing annoyance on the back of your throat while
trying to drink it down. Right after drinking it you are to swallow a little
water to wash your throat of the residue of the
cinnamon. Let's say this another way. You are to have 2 glasses in front of you.
One glass is a stirred up cinnamon shot. The second
glass has a decent amount of water in it only, say 1 cup of water. Drink the
cinnamon shot, then chase it with the glass of water to
wash the throat of any residue from the cinnamon and to make sure you do not
burn your throat.

Now you can start the juicing below. It will be about 15 minutes until you get
everything juiced and start drinking. So this will
give the required time for the cinnamon to do its work, about 15 minutes in
fact.

2. The exact ratio of beet to asparagus juice combo is 60% beet to 40% asparagus
(ie. as an example in amounts: that would be
exactly 3 cups beets juiced and 2 cups of asparagus juiced). I have seen plenty
of people make it into 50/50 (ie. equal amounts of
each). Start out small please! Work your way up to taking a full 1 cup of beet
juice and 3/4 cup of asparagus juice (that is the
goal of the mini beet protocol. 1 cup beet juice and 3/4 cup of asparagus juice,
mixed and drunk). For the beginning you must start
out with a lesser amount and work your way up to that over say one week. Start
with 1/4 cup beet juice to 1/4 cup of asparagus
juice. First juice the asparagus. Take that juice away from under the juicer and
measure it out perfectly and if there is any froth
from the asparagus juicing, well, measure ONLY the juice, NONE of the froth!
Simple! Do the same thing with the beets that you did
with the asparagus - measuring it out separately. Now combine the beet and
asparagus juices, mix and drink right then. The ONLY
purpose of separating them out is so that you measure them correctly, that's
all. Again, you can do this for a week every day,
thereafter do the next step up 1/2 cup beet juice to almost 1/2 cup asparagus
juice. The third week step it up again and do the full
1 cup of beet juice to 3/4 cup of asparagus juice. This is the MBP not the Major
Beet Protocol. The MajorBP is just plain scary! Not
only in the amount of beets/asparagus you are consuming, but in its amazing
affects on the human body. WOW! WOW! WOW! Very GOOD! On
4 days of the MajorBP you will feel like someone lifted an anvil off of your
kidneys. I kid you not! Even if your kidneys function
like perfection already!

3. Last is to eat one apple, two apples or three apples: 1 apple if the amount
of mixed juice had a total of 1/2 cup of beet juice
or less; 2 apples if the amount of beets in the mix was 3/4 cups beet juice; 3
apples or more if the amount of beets was 1 full cup
of beet juice. We're talking ONLY about the beet juice portion of this mix! The
beet portion is the only reason we're eating these
apples. Only measure the beet portion to know how much apples to take in. Next
eat one or two carrots after the apples. I don't care
if it takes you 2 hours to get down 2 or 3 apples then eat 1-2 carrots as long
as you get them down and in THAT ORDER (apples first
then carrots). You have to start with the eating of apples right after drinking
the juice even if it takes you two hours to finish.
Just so long as you start right after the juicing, ok? If you did this correctly
you should notice total perfection without a single
hint of side effects, fevers, chills, nausea, headaches, etc. ok?



--

According to the one page website <http://robertvon.com/mbp.html>  of the
inventor of the Mini Beet Protocal (aka MBP), Robert Von
Sarbarcher, this juicing remedy will cure:

Fluoride Poisoning
Pesticide Poisoning
Mold and Fungal Infections
Crow's Feet
Infertility (wrinkles in the outer corners of the eyes)
Heavy Metal Poisoning
Love Handles & Cellulite
Hormonal Imbalances
Free Radicals
Scars
Gray Hair
Parasites
Mycoplasms
Nano-Insects

In order to do this protocol, you'll need:

MATERIALS:
A juicer

INGREDIENTS (organic, if possible)
* Ground Cinnamon
* Beets
* Asparagus
* Apples (any kind)
* Carrots

INSTRUCTIONS:
Robert Von Sarbacher's extensive instructions here:
http://robertvon.com/mbp.html (His web page is best viewed in Internet Explorer;
Firefox has a character display issue.)

After you try this juicing cure, please 
<http://www.earthclinic.com/contactus.html> send us your feedback!















[Non-text portions of this message have been removed]

I'm having trouble finding out the details of how heat affects omega 3 fatty
acids - does cooking pastured meat destroy the omega-3's in the fat - or does it
depend on the temperature it's cooked?

I've read that milk contains very little Omega-3 fats (but then most milk is
from grain-fed cattle - or soy-fed cattle); so does raw pastured milk contain a
good ratio of omega-3?

I'm reading now that supplements of omega-3 don't raise the blood levels nearly
as much as foods containing them.  But if you cook them briefly (like walnuts in
bread, or salmon) would that destroy the omega-3's?  Are walnuts you buy in the
store heat-treated or are they "raw" - I head this discussion about other nuts
but mostly people seem to buy raw cashews or almonds.

Does anyone know of an informative site that goes into this?

Carolyn's post reminded me that I've been meaning to ask the scientifically
minded in this group what they might think of this toothbrush?
Thanks!

http://www.totalsupplement.net/shop/?shop=1&cat=56

Exposure to nano titanium dioxide could up cancer risk, says study
Posted by: "Carolyn Graff" zgraff@...   carolyn_graff
Fri Nov 20, 2009 11:26 am (PST)
The researchers at the University of California, Los Angeles, arrived
at this conclusion following a mouse study that suggested ingestion
of the nanoparticles led to genetic damage...

http://tinyurl.com/yekce5a
_________________________________________________________________
Windows 7: I wanted simpler, now it's simpler. I'm a rock star.
http://www.microsoft.com/Windows/windows-7/default.aspx?h=myidea?ocid=PID24727::\
T:WLMTAGL:ON:WL:en-US:WWL_WIN_myidea:112009

[Non-text portions of this message have been removed]

I like Hyland's, yes.  I use their 30x type, which really works very
well.  I've tried formulations with arnica in them, but I find that the
straight stuff works the best for me.



Arnica is an anti-inflammatory, so it helps with pain and can promote
healing if inflammation is keeping something from doing so.  It really
depends on what the problem is.



I've also noticed that pain is much worse if I skip even one day of my
FCLO.  I'm guessing it's the anti-inflammatory properties of the oil.






To: native-nutrition@yahoogroups.com
From: repent_kog_is_near@...
Date: Mon, 23 Nov 2009 00:13:13 +0000
Subject: [NN] Re: help for Jumper's knee




























       Amy

Do you find Hyland's the best for Arnica?



Does Arnica help Temporarily with the pain only or does it help with the healing
also?



Dan



--- In native-nutrition@yahoogroups.com, Amy Sikes-Dorman <amysikesdorman@...>
wrote:

>

>

> I find that a several times daily dose of arnica 30x can really take the edge
off joint pain.  I take three several times a day during acute pain.

>

>

> To: native-nutrition@yahoogroups.com

> From: cbrown2008@...

> Date: Thu, 19 Nov 2009 04:26:15 +0000

> Subject: [NN] Re: help for Jumper's knee

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>       > What is alternative to ibuprofen and a good

>

> > effective natural solution for these kind of join paints

>

> > due to excessive use through games/sports,

>

> > other than, of course good rest for healing?

>

> >

>

> > Thanks

>

> > DAn

>

>

>

> Good rest.

>

>

>

> Think about joints - the only way they get synovial fluid is through movement.
So anything that builds up good synovial fluid, and then gently moving the joint
through the range of motion daily, with no weight on it.

>

>

>

> Diet: good sources of protein, fat, and micronutrients, hold off on things
that feed inflammation.

>

>

>

> I've heard good things about Response products.

>

>

>

> Cetyl-M

>

>

>

> http://www.responseproducts.com/page.php?pageID=2&catID=2

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

> __________________________________________________________

> Bing brings you maps, menus, and reviews organized in one place.

>
http://www.bing.com/search?q=restaurants&form=MFESRP&publ=WLHMTAG&crea=TEXT_MFES\
RP_Local_MapsMenu_Resturants_1x1

>

> [Non-text portions of this message have been removed]

>


















_________________________________________________________________
Bing brings you maps, menus, and reviews organized in one place.
http://www.bing.com/search?q=restaurants&form=MFESRP&publ=WLHMTAG&crea=TEXT_MFES\
RP_Local_MapsMenu_Resturants_1x1

[Non-text portions of this message have been removed]

Amy
Do you find Hyland's the best for Arnica?

Does Arnica help Temporarily with the pain only or does it help with the healing
also?

Dan

--- In native-nutrition@yahoogroups.com, Amy Sikes-Dorman <amysikesdorman@...>
wrote:
>
>
> I find that a several times daily dose of arnica 30x can really take the edge
off joint pain.  I take three several times a day during acute pain.
>
>
> To: native-nutrition@yahoogroups.com
> From: cbrown2008@...
> Date: Thu, 19 Nov 2009 04:26:15 +0000
> Subject: [NN] Re: help for Jumper's knee
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>       > What is alternative to ibuprofen and a good
>
> > effective natural solution for these kind of join paints
>
> > due to excessive use through games/sports,
>
> > other than, of course good rest for healing?
>
> >
>
> > Thanks
>
> > DAn
>
>
>
> Good rest.
>
>
>
> Think about joints - the only way they get synovial fluid is through movement.
So anything that builds up good synovial fluid, and then gently moving the joint
through the range of motion daily, with no weight on it.
>
>
>
> Diet: good sources of protein, fat, and micronutrients, hold off on things
that feed inflammation.
>
>
>
> I've heard good things about Response products.
>
>
>
> Cetyl-M
>
>
>
> http://www.responseproducts.com/page.php?pageID=2&catID=2
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
> _________________________________________________________________
> Bing brings you maps, menus, and reviews organized in one place.
>
http://www.bing.com/search?q=restaurants&form=MFESRP&publ=WLHMTAG&crea=TEXT_MFES\
RP_Local_MapsMenu_Resturants_1x1
>
> [Non-text portions of this message have been removed]
>

Does anyone have experience with high bilirubin, and what is permissble range?

Wiki gives 3 references for different high range ( 1 vs 1.2 vs 1.9)
http://en.wikipedia.org/wiki/Bilirubin

For this, what protocol worked for you?

Thanks
Dan

Tired of dealing with wholesale dairy giants slashing their prices
and undermining the viability of his Eastleigh Farm, Doug Stephan
wants to sell raw milk at the historic Northside operation...

http://tinyurl.com/y87sbwl




[Non-text portions of this message have been removed]

http://www.nourishingourchildren.org/Pyramid.html