Tag Archives: Whole Food

Heaing With Food

I went to a workshop with the title “Healing With Food” a while ago, and I have to admit that I was pretty disappointed. Not that it wasn’t good, it was interesting – I never knew you could do so much with a potato. But it wasn’t exactly what I had in mind when I signed up for workshops at the conference I was attending. Dang, why so picky? You might ask. Well, it turns out I was thinking along the lines of healing with food by eating it. So here’s the deal – maybe I’m arrogant or something, and I think that some people probably think I am a bit of a snob when it comes to food. When I tell people I haven’t had a cold in almost 5 years and that I used to get bad colds at least twice a year, I don’t think they believe me.

That was the year that my cold went from a cold to bronchitis to pneumonia. 6 weeks of sleeping while sitting up in bed so you don’t feel like you’re drowning  can do funny things to a person. I knew at that time that food has powerful qualities – besides just filling your belly, it can heal your ills or it can kill you. It just depends on what kind of food you choose to eat, because pneumonia and colds are not the only illnesses that the right foods can heal. Or cause Illness.

Now rewind to 11 years before the year I got pneumonia. I had much worse problems – I just didn’t know it yet. When I was 28 I had my second child. I had also just graduated from BYU with my BA in English Teaching and had lined up a long term substitute teaching position, which would give me the experience teaching to help me land a permanent teaching job the next school year. Things were busy, finances were tough and packaged food was REALLY cheap, especially if you used coupons. I thought things were great. I loved teaching, but I was having issues with depression and fatigue and I had started to gain a lot of weight. After my first child, I banished fat from the house and by the next year I had hit over 320 lbs. Before I had the baby, I wasn’t thin, but I was about 175 after my first child, about 25 pounds more than my pre-pregnancy weight (which was really upsetting to me at the time) which means I had almost doubled in weight since then, which was really horrifying to me because when I was only 22 -( just 6 short years earlier) I was thin and athletic – I could run a 2 mile distance in a little less than 13 1/2 minutes, I only had 17% body fat – (You know it was a big deal if I knew that) so this was a BIG deal.

Even before that, after I had my first child I had tried to continue with my fitness routines, ramping it up to swimming 40 laps 3x a week, running 2 miles daily, weight training 2x a week and doing aerobics 3x a week, but in spite of that, I was slowly and steadily gaining, until I was so physically exhausted that I just couldn’t do it anymore. I was also having miscarriages – one when my husband and I had been married about 3 months, another when my oldest was about a year old, and another a month or so before I found that I was pregnant with my second.

Halfway into my second year teaching I was in the doctors office – I never felt rested, I was extremely overweight, had stopped menstruating, and guessed that maybe I had a thyroid problem, so I requested the tests. When the results came back, I was told that I was fine. I asked if maybe the results were borderline, and I was told there is no borderline with thyroid your either fine or you aren’t, and I was FINE. Go home and get off your lazy but and lose some weight and all of your problems will go away. Not in those exact words, but I was so upset by the condescending way that he spoke to me that I never went back, and I never looked for another doctor.

I tried to eat better by following the USDA advice and following the food pyramid even more closely, cutting out all fat, being sparing with the meat, and ramping up on carbs. I developed sugar cravings and had dry brittle nails and itchy skin. My hair was shedding so badly that it was in the vacuum, plugging the shower, and it was in the laundry and all over the carpet through the whole house (because the vacuum wouldn’t pick it all up – I had to sweep the carpets and would pick up a giant ball of hair every time I did.)By the time my son was 3 I was having hot flashes and night sweats like a menopausal woman. I was only 31. I had given up on the idea of having any more children, and I felt so sick and tired that I would wish that I could die rather than drag myself through the rest of my life feeling the way I did then. I never acted on that feeling because I had two small children who needed me. I quit teaching in 2001, and concentrated what energy I had on basic survival, which with kids in the summertime means a trip to the library at least once every other week.

And that is where it all started to change. I found a book in the library discard pile that got me thinking. It was “Calories Don’t Count,” by Herman Taller. I had been considering getting a food scale and diving into the world of calorie counting, which I had always refused to do, because I have always believed that eating should be an enjoyable, natural part of life -like breathing. Counting calories in my opinion was the equivalent of counting breaths. It was unnatural. So I paid the librarian 25¢ and took the book home and read it. For the most part, it wasn’t even about dieting, but discussed in basic terms the physiology of fat and why our bodies need it. It seems silly to me now, but at the time, it was an eye opening read – I remember thinking it was nuts, and then question forcefully came into my mind “what if everything that you have previously thought and been taught about nutrition is completely WRONG?”

Taller had briefly mentioned some low-fat experiments with rats that he had done, and some research by Dr. Weston A. Price, having to do with dietary fat that really fascinated me. It really hit home because I was having all of the symptoms that the rats in his study had, and after researching Dr. Weston Price online, I realized that I was doing this to myself with my FOOD. It seems so obvious now, and I have always made an effort to be healthy, but how processed pasta 6 nights a week fits into that picture, I still can’t figure out. Luckily being a farm girl, I had the know how to cook real food, so I started doing it. Adding fat back in was weird – I remember choking down the grease in my hamburger which I had been rinsing off with hot water through a colander. I started feeling better. Over the next year, I went from 385 pounds to about 215. I changed out all processed flour for whole wheat flour and started making my own pancake mix. We switched from regular table salt to sea salt. We got rid of the sugar. We bought a freezer and dumped canned foods. With every change I began to feel a little more normal, but I was still infertile. I started looking for a source of raw milk – I was not trying to get pregnant at this point; after 5 years I had pretty much given up on having any more children.

I spent time calling every dairy in Utah, I even called the Utah State Department of Agriculture – all of who told me that it was illegal and dangerous.  I drove around in the countryside looking for milk cows and even got up the nerve to knock on a couple of doors to inquire about Bessy out in the field. I finally was directed (hush hush) by a goatherd to a ‘gray market’ operation, where I would go in and pick up milk at night and put my money in a box. I noticed for the first time in years that my strength was coming back, and my muscle tone was firming up. I got kefir grains and started drinking a quart of kefir every day. I had been having terrible trouble with candida and would get open weeping sores in the folds of my skin that were really painful, but after just one quart of kefir, they were noticeably improved. After a few weeks they were gone. When I started adding flax seed oil to my kefir, within two weeks, I found out that I WAS PREGNANT!  The pregnancy went without a hitch and I didn’t gain an above normal amount of weight. I was back to my pre-pregnancy weight within a few weeks after the baby was born.

Things still were not (and are not) perfect – for example, the thing with the colds and later came pneumonia that spurred me farther along the path to more complete healing. But now I have 4 children, and feel that my family is complete. They are healthy and smart and beautiful. So what more could I ask for? Healing with food is real – not just in a potato poultice, but in real whole food that you EAT every day. After all, as Hippocrates once said: “Let food be your medicine and medicine be your food”

20 Things to do With Soured Raw Milk or Cream

Raw milk or cream sours much differently from commercially prepared milk or cream. In commercially prepared milk, the product has been pasteurized, or heated at high temperatures, to kill any bacteria that may have been in the milk. As a result, not only are the pathogens killed, but also the beneficial bacteria that aid your body in digesting the milk, as well as the enzymes and most of the naturally occurring vitamins and minerals, such as vitamin D and magnesium which help you body absorb the calcium in the milk. This is why artificial vitamin D is added to milk – to replace what was destroyed in the pasteurization process. Also, the milk is usually also homogenized, or forced through a screen that breaks the cream into unnaturally small particles so that it will not separate.

Because of this, pasteurized homogenized milk is much different from farm fresh milk straight from the cow. Milk that has undergone this type of processing putrefies as it sours because for one, it is a blank slate so to speak, and any wild bacteria floating around in the air can settle in the milk. In our environment many types of bacteria are commonly found which can become pathogenic, or dangerous, under the right conditions. These bacteria – e-coli, campylobacter, staphylococci, salmonella, and others – are common and generally benign in our environment until they find the right media in which to grow. Pasteurized milk provides an ideal environment, where unpasteurized milk contains many beneficial bacteria which naturally inhibit the growth of these types of pathogenic bacteria.

Try this: Set two jars of milk out on the counter in a warm location for several days – one pasteurized milk and the other raw or unpasteurized milk. The pasteurized milk will begin to stink, while the raw milk will generally have a more mild cheese like smell. The pasteurized milk would be dangerous to drink, while the raw milk would be perfectly safe, even if you did not find the flavor pleasant. Many traditional cultures actually did drink their milk clabbered, and even preferred it that way.

For pasteurized milk of course, there is really only one thing that you can do with it once it has reached this point unless you want to risk becoming seriously ill – throw it out! Soured raw milk on the other hand can be used for many things. Of course you could drink it, but many people now are unaccustomed to the sour flavor of clabbered milk, so I have put together a list of 20 things that you can do with raw milk or cream that has unexpectedly gone south while you weren’t watching.

  1. Use the whey, or the clear liquid that separates from the milk, to soak nuts, seeds, legumes, and grains, which makes the nutrients in these foods more readily digestible. You only need a tablespoon or two to add to the water that you are using to soak your grains. After the grains have soaked for 24 hours, cook them as you normally do before using them.
  2. Mix soured milk into pancake batter, biscuits, or quick breads in place of buttermilk or other liquids called for in the recipe.
  3. Mix soured cream into scrambled eggs or eggs used for french toast before cooking them.
  4. Mix soured cream into mashed potatoes instead of milk
  5. Add a little buttermilk culture and set it out on the counter for another day – then gently heat the milk until it curdles and then strain, add a little fresh cream and salt – viola, cottage cheese!
  6. Add a little buttermilk culture and allow it to sit until fully separated. Then strain soured milk in cheesecloth until you have cream cheese.
  7. Use the soured cream on sandwiches instead of mayonnaise.
  8. Warm slightly soured milk on the stove top and add cocoa powder and raw honey or raw cane sugar for a delightful cup of creamy hot chocolate.
  9. Use soured cream to make white sauce or cheese sauce
  10. Use it to make kefir or yogurt
  11. Use a dollop of soured cream to top a baked potato or a bowl of chili
  12. Add seasonings to the cream and turn it into a yummy ranch dip for veggies.
  13. Whip slightly soured cream with a bit of cream cheese and raw honey for a delightful whipped topping for fruit filled crepes
  14. Make mozzarella cheese – it’s easier than it sounds!
  15. Add a little buttermilk culture to slightly soured cream, allow it to sit on the counter for a day, and then pour it into your food processor or blender and make it into cultured butter.
  16. Throw it into the blender with berries an a banana to make a yummy smoothie
  17. Use the soured milk or cream in any recipe that calls for milk – pumpkin pie, clam chowder, etc.
  18. Treat your pets, chickens, pigs.
  19. Pour it on your compost pile.
  20. Put a cup of sour milk in a gallon of water and spray it on your garden for a fabulous fertilizer.

I am sure that there are many other things that you could make or do with sour raw milk or cream – experiment and be creative! – but this should be a good start for those of you who are wondering “What do I do with this now!?”

How to make mozzarella: http://www.cheesemaking.com/store/pg/21.html – It is not necessary to microwave the curd – just drain the curd, heat the whey to about 175 F  and use heavy kitchen gloves to hold the cheese ball under the water for several seconds, then remove it and stretch it; if it breaks repeat the process, but do not leave the cheese in the boiling water or it will dissolve into the water and you will lose your cheese!