Farm Fresh Foods throughout Florida

Raw Milk, Processed Milk, pH Levels, and Your Health

May 31st, 2015

The body must maintain a pH level between 7.35 and 7.45. When the body’s pH level goes below 6.8 or above 7.8, this causes sickness, cell death, and disease runs rampant.

It’s important to be clear that not all raw milk is the same. Raw milk that comes from healthy cows (that are fed organic grass, raised in humane conditions) and the milk that is properly obtained from the cow is the best raw milk to drink.

Milk in its all natural state, what we call ‘raw milk,’ is an alkaline food. Once it goes through the pasteurization and homogenization processes it becomes an acidic food. And this is one place where the problem lies.

Alkaline or Acidic: Which is Your Body?

The more processed and refined foods we eat, the more acidic our bodies become. Unfortunately, these “foods” comprise much of the American diet today.

In order to compensate for this, our body begins leaching alkaline from other places in our body, including our bones. Over time, this leads to osteoporosis, i.e. weak, brittle, porous bones.

The more acidic our pH levels, the more the body has to leach alkaline substances from our bones. This high level of acid is known as acidosis, which is linked to many chronic diseases like osteoporosis.

Furthermore, cancer and tumor cells thrive in an acidic pH.

Extensive research has been done refuting the FDA and CDC claims that raw milk is dangerous. One major study done by medical research Dr. Ted Beals, MD found that you are actually 35,000 times more likely to get sick from other foods than from raw milk. Out of the 48 million food borne illnesses reported to the CDC every year, only about 42 (0.0005%) have been attributed to unprocessed milk.

Reasons why over 10 million Americans regularly drink raw milk:

  • Increased bone density
  • Weight loss
  • Improvements in lean muscle
  • Healthier skin, hair and nails
  • Strengthened immune system
  • Decreased allergies
  • Neurological support
  • Decreased lactose intolerance

Raw versus Processed Milk: Why Raw Milk is a Superfood

May 21st, 2015

Raw versus Processed Milk: Why Raw Milk is a Superfood

Grocery store milk is pasteurized and homogenized

Raw Milk is raw, unpasteurized, non-homogenized

Note: When referring to “raw milk,” we mean raw milk from healthy cows, i.e. grass-fed on organic grass, raised in humane conditions, and properly milked, is the best raw milk.

Which would you prefer, pasteurized, homogenized milk from factory raised cows, or unprocessed milk from pastured cows who are free to graze on their natural diet, soak up the sunlight, and live in humane conditions while naturally producing a true superfood?

Raw Milk Processed Milk

Alkaline                                                                     Acidic

Fat Soluble Vitamin A                           35% reduction in Vitamin A

Fat Soluble Vitamin D                           25%-77% reduction in Vitmain C

Fat Soluble Vitamin K2                         25%-77% reduction in Vitmain C

Short Chain Fatty Acids                        14% reduction in Vitamin E

CLA                                                         66% reduction in Iron

Omega-3’s                                               70% reduction in Zinc

Calcium                                                  38% reduction in B-complex vitamins

Magnesium                                            21% reduction in Calcium

Potassium                                             100% Destruction of Enzymes

Immunoglobulins                                Damage to Immunoglobulins

Whey Protein                                        Damage to Whey Proteins

Probiotics

Benefits of Raw Milk

Higher levels of fat soluble vitamins A, D & K2

Heart healthy, cancer killing, fat-soluble vitamins that support the brain and nervous system, bone density, hormonal balance, focus, development, and brain function.

Short Chain Fatty Acids, CLA and Omega-3’s

Raw milk is high in CLA and Omega-3 fatty acids, as well as butyrate, a short chain fatty acid that aids the body in the regulation of inflammation, slow metabolism and stress resistance. Emerging research suggests that butyrate may be a viable treatment for inflammatory bowel diseases like Crohn’s and IBS.

One of the highest sources of the minerals calcium, magnesium and potassium

These minerals are crucial for cellular function, metabolism, circulation, hydration, building bone density, detoxification and muscle health. Unfortunately, many Americans are deficient in these vital nutrients.

Rich in Probiotics: kefir, cheese, yogurt

Raw milk is a source of probiotics, but when you ferment it, the good bacteria increases exponentially. Cultured dairy products are the richest source of probiotics available. They line your gut, support nutrient absorption, and protect you against bad bacteria like E. coli. They are best in their natural state from raw milk products like kefir, yogurt, and cheese.  Gut health has been linked with countless health issues, including both physical and mental. By infusing the gut with high quality probiotics, countless people have found relief and improvements from a range of health problems, including:

  • Obesity
  • Allergies
  • Skin infections
  • Depression & Mood
  • Anxiety
  • Stress
  • Colon cancer
  • Colic (in Breastfed babies whose Mothers took probiotics)
  • Inflammatory bowel disease
  • Intestinal infections
  • Irritable bowel syndrome
  • Diarrhea
  • Tooth Decay & Gingivitis
  • High Blood Pressure
  • Weakened immune system
  • Urinary track infections
  • Vaginal yeast infections
  • Respiratory Infections

Whey Protein and Immunoglobulins

Whey protein is a must for anyone looking to burn fat and build lean muscle. It is loaded with immunity boosting enzymes and proteins including:

  • Alpha-lactalbumin
  • Beta-lactoglobulin
  • Bovine serum albumin
  • Immunoglobulin

Processed Milk: the pasteurization process kills nutrients

  • 35% reduction in Vitamin A
  • 25%-77% reduction in Vitmain C
  • 14% reduction in Vitamin E
  • 66% reduction in Iron
  • 70% reduction in Zinc
  • 38% reduction in B-complex vitamins
  • 21% reduction in Calcium
  • 100% Destruction of Enzymes
  • Damage to Immunoglobulins
  • Damage to Whey Proteins

What’s more, much of the remaining vitamins in processed milk are so degraded from their original state that they are not available for the body to process and utilize.

Are you lactose intolerant? Perhaps only to processed milk. The enzyme lactase is greatly reduced in processed dairy. Lactase is the enzyme necessary to break down and absorb certain nutrients. The destruction of this essential enzyme in the processing of pasteurized, homogenized milk is an explanation as to why so many people are lactose intolerant – to store-bought milk, that is. As raw milk is abundant in the enzyme lactase, previously intolerant people find that they are able to enjoy raw milk without any of the digestive issues or side effects they suffer when drinking processed milk. In fact, a study done by the Weston A. Price Foundation found that 80% of the 700 families they reviewed stopped having symptoms of lactose intolerance when they switched to raw milk.

The bottom line, raw milk is good for:

The Farmer – Farmer to consumer direct supports the local economy and small businessman

The Cow – Natural diet, able to graze and life a long life in their natural environment; they don’t get sick from being overcrowded in cages and factories, so there is no need for growth hormones or antibiotics

The Environment – Pastured cows do not create the toxic manure that industrial factory farms create

The Consumer – You get a product that is superior in health and nutrition from a farmer who takes pride in providing you with a safe, quality, and nutritious product

References:

http://hartkeisonline.com/2011/03/17/woman-achieves-increased-bone-density-with-raw-dairy/

http://www.cdc.gov/foodsafety/rawmilk/raw-milk-questions-and-answers.html#history.

http://draxe.com/raw-milk-benefits/

http://www.realfoodkosher.com/three-facts-you-should-know-about-raw-milk/

Grass-Fed Beef: A Culinary Delight

April 30th, 2015

There’s a reason fine steak restaurants opt for grass-fed beef.

Buying grass-fed foods come with the added bonus of culinary delight. As you prepare your grass-fed beef, or perhaps enjoy a bowl of thick, creamy pastured yogurt, your senses will be delighted. Mealtime will no longer be just about scarfing down a whatever meal. Instead, it will be a culinary explosion of flavor, texture and nutrients, food as it was originally intended. Fuel your body with superior nutrition even as you wow your senses with mouthwatering and delicious tastes.

Prepare your taste buds for a feast of farm fresh delight with these tips for cooking your grass-fed beef:

Medium-rare temperature is ideal, however, if you prefer your meat to be more well done, cook it at low temperatures (slow cooker is ideal) and add sauce to keep it moist.

Marinate your grass-fed beef in the fridge; opt for a recipe that doesn’t mask the natural flavor of the meat, but that will enhance the moisture content, especially since grass-fed meat is lower in fat than grain-fed.

Do not thaw grass-fed beef in the microwave. Thaw overnight in the refrigerator, or place it in cold water for a few minutes in its original vacuum-sealed packaging. Don’t leave sitting at room temperature for longer than 30 minutes.

Tenderize your grass-fed meat to breakdown the tough connective tissue.

Always pre-heat grill, oven, crock pot, pan, etc. before cooking grass-fed beef.

Note: Grass-fed beef cooks a bit faster than grain-fed beef. Keep an eye on the temperature with a cooking thermometer. Remember that the meat will continue to cook after you remove it from the heat, so remove it from heat once it reaches a temp that is 10 degrees lower than your desired temperature.

Let the grass-fed beef sit in a warm, covered place for 8-10 minutes to allow the juices to redistribute.

Pan-searing is an excellent – and easy – way to cook your grass-fed steak. After you’ve seared it on high heat, drop the temperature to low, and add butter and garlic.

For grilling, quickly sear the meat on high heat on both sides, then finish with heat reduced to medium or low. Baste to add moisture.

What is your favorite grass-fed beef recipe? Share it on our Facebook Group: https://www.facebook.com/groups/427279787374830/

Grass-fed Beef – Easy Crock Pot Recipe

April 15th, 2015

If you have never had grass-fed beef before, you are in for a treat. My personal favorite is the grass-fed brisket, but a good grass-fed chuck roast or round roast would be perfect for this recipe as well.

Use your favorite cut of grass-fed beef, and enjoy a tasty meal free from antibiotics, hormones, fillers, or grain feed.

Grass-fed Beef – Easy Crock Pot Recipe

  • 3 lbs Frozen Grass-fed beef
  • 3 Cups Burgundy
  • 1 Thinly Sliced Onion
  • 1 Cup Beef Broth
  • 1 Tbsp Worcestershire Sauce
  • 1 Bay Leaf
  • 1 Cup Water

Combine ingredients in crock pot, set on low, and cook all day (approximately 8 hours). Enjoy your tender grass-fed beef with your favorite farm fresh vegetables – or put some carrots and potatoes right on in with the grass-fed beef for an easy yet delicious meal for the family.

Nutritional Value of Grass-fed & Pastured Foods

April 1st, 2015

A picture is worth a thousand words. See for yourself – pastured and grass-fed foods including pastured eggs, grass-fed beef, chicken, cheese, raw milk, pastured butter, grass-fed chicken, etc. are significantly higher in essential nutrients like CLA, Vitamin E, and Omega 3 Fatty Acids.

We’ve spotlighted the benefits of CLA in earlier blog articles, detailing its role in weight loss and lean muscle building and retention, cancer prevention, and countless other benefits.

Now we are going to spotlight another super-nutrient: Omega 3 Fatty Acids.

Research has found that Omega 3 fatty acids are extremely beneficial to the following:

Heart Health

Cholesterol Triglyceride Levels

Children’s Learning & Behavior

Short Bowel Syndrome in Children

Coronary Heart Disease and Stroke

Retinal and Brain Development in Infants

General Brain Function, Including Memory and Parkinson’s Disease

Attention Deficit Hyperactive Disorder – ADHD

Autoimmune Disorders, e.g. Lupus, Nephropathy

Osteoporosis

Crohn’s Disease

Certain Types of Cancer Including Breast, Colon and Prostrate

Rheumatoid Arthritis

Depression

Asthma

Alzheimer’s Disease and Dementia

As with most nutrients, whole foods are the optimal source. Fish and nuts aren’t the only food source of omega 3 fatty acids. Grass-fed animals have 2-4xs the omega 3 fatty acid content as their grain-fed counterparts, with the added benefit of being lower in fat and calories.

Sources: Facts & Photos

www.americangrassfedbeef.com

eatwild.com

foodgraphs.net

providencefarmallnatural.com

Mercola.com