Farm Fresh Foods throughout Florida

Archive for July, 2009

Traditional Diet for Babies

Wednesday, July 22nd, 2009
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Written by Kenda Roberstson and Steve Moreau

What Should You Feed Your Baby?

Many parents wonder if it is safe to feed their babies raw milk. The answer is an emphatic YES, as long as you know the raw milk comes from a clean and reliable source.

It is also best if the milk comes from cows that eat a more natural diet of green grass, hay and root vegetables.

While mother’s milk is the most ideal for your baby, raw cow’s milk produced safely is not dangerous in spite of what public health propagandists have lead you to believe. Raw milk actually contains enzymes and antibodies that make it less susceptible to bacterial contamination than pasteurized milk, while many toxins that cause diarrhea and other ailments survive the pasteurization process. Raw milk is easier for your baby to digest than pasteurized and less likely to cause cramps, constipation and allergies.

Many doctors warn that feeding cereal grains to babies too early can lead to grain allergies. Because your baby’s digestive system is better equipped to supply enzymes for digestion of fats and proteins rather than carbohydrates, baby’s first solid foods should be animal foods.

Some experts recommend feeding an egg yolk per day, starting at four months. Eggs from pasture-fed hens are rich in the omega-3 long-chain fatty acids that may be lacking in cow’s milk. These fatty acids are essential for brain development.

Cod liver oil can also be added to baby’s foods for additional omega-3s and vitamin D.

Around 10 months of age, you can introduce meats such as grass-fed beef liver, and mashed fruits and vegetables, and raw buttermilk or yogurt. Avoid fruit juices, as they are mostly sugar.

Of course your baby will come in contact with processed junk foods sooner or later. But if you help your child develop a taste for nutritious foods in infancy then he or she will make better food choices for a healthier future.

nourishing-traditions1Source: Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon with Mary G. Enig, PhD.

Soy Joy…I Think Not!!!

Monday, July 20th, 2009
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Written by Kenda Roberstson and Steve Moreau

There is a new soy based food bar on the market.  Perhaps you’ve seen it…touting many benefits.

Well, their claims are only part of the story.  My commentary below is in bold.

Rich in bone-building calcium, zinc, magnesium and iron.

High levels of phytic acid in soy reduce assimilation of calcium, magnesium, copper, iron and zinc.

Only plant-based protein with all the essential amino acid.

Trypsin inhibitors in soy interfere with protein digestion and may cause pancreatic disorders. In test animals soy containing trypsin inhibitors caused stunted growth.

Contains isoflavones, which have antioxidant properties. 

Isoflavones disrupt endocrine function and have the potential to cause infertility and to promote breast cancer in adult women.

This marketing hype is only part of the story for more info see the links below.

Benefits OF Fermented Foods

Sunday, July 19th, 2009
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Written by Kenda Roberstson and Steve Moreau

Fermented Foods: Your Gut Will Thank You

Early Americans understood the importance of eating fermented foods. In fact, early American traditions included foods such as pickled beets, watermelon rind, and cucumber relish, which were originally lacto-fermented.

Many cultures around the world still use lacto-fermentation as a healthful method of preserving foods today.

In Russia and Poland, they eat pickled green tomatoes and peppers. The peoples of Japan, China and Korea enjoy pickled cabbage and eggplant, as well as fermented soy products like miso and tempeh. Cultured raw milk yogurts and cheese have been popular in India and Europe for centuries. Fermented sour dough bread, wine, artichokes, olives, sauerkraut and grape leaves are still staples in the European diet today.

What is lacto-fermentation?
Thousands of years ago, people learned to preserve fruits and vegetables for long periods of time using lacto-fermentation. This process creates lactic acid, a natural preservative that inhibits putrefying bacteria. The starches and sugars in foods are converted into lactic acid when combined with lactic-acid-producing bacteria and allowed to ferment, usually with just pure water and sea salt.

Benefits of fermented foods.
Fermented foods are loaded with amino acids, vitamins, and minerals. Fermented milk is a great source of B vitamins and fermented vegetables are a great source of vitamin C.

Lactic acid promotes the growth of healthy flora (probiotics) in the intestines, which aids in digestion and strengthens the immune system. Getting these bacteria from fermented foods is more beneficial than popping a pill or eating commercially prepared foods — and it costs less too.

Unfortunately in today’s Western world we are taught to be afraid of bacteria. Most commercially processed “pickled” or cultured foods are pasteurized, use vinegar for a standardized taste and are not created with the healthful methods our ancestors used.

But that is changing as more lacto-fermented products become available on the market and Americans learn to make fermented foods at home.

Along with naturally fermented foods, be sure to include farm fresh organic grass-fed beef, free-range poultry, organic eggs and produce in your diet.

Food Inc.

Wednesday, July 15th, 2009

Written by Kenda Roberstson and Steve Moreau

This movie will open your eyes to how food is produced and marketed in the US. Our industrial production model views animals as units of to be sold instead of gifts of nature who sacrifice their lives for our sustenance.

Farm fresh foods are becoming increasingly available. Local food from small farmers provide grass-fed beef, free range eggs, raw milk, and pastured chickens. Farmers markets are teeming with local organic produce of all kinds. Seek and ye will find!

The film is now in Orlando at the Regal Winter Park Village 20.
See the link below:,inc._122554/movieoverview?date=

Coconut Oil- Goods news from the Tropics

Thursday, July 9th, 2009

Written by Kenda Roberstson and Steve Moreau

Even though coconut oil has been used as a cooking oil for thousands of years, it has gotten a bum rap in the last 20 years or so. In fact, highly saturated coconut oil was listed as an ingredient in many cookbooks at the end of the 19th century.

But then came the campaign against saturated fat, and the promotion of polyunsaturated fats, such as flaxseed, canola, soybean, safflower, corn, and other seed and nut oils, commonly known as the Vegetable Oil Lobby. This new industry saw greater profits in vegetable oils but first had to demonize the competition.

Saturated fats have been supposedly linked to high cholesterol and heart disease, multiple sclerosis and other ailments. If this is true, then why is it that people who live in tropical climates and eat a diet high in coconut oil are healthier, have less heart disease, cancer, and colon problems than unsaturated fat eaters?

Many researchers have reported that coconut oil actually lowers cholesterol, is anti-aging and helps people lose weight because of its ability to stimulate the thyroid.

Since the 1960s, researchers have known about the antiviral, antibacterial, and anti-fungal properties of the medium chain fatty acids/triglycerides found in coconut oil. Research has shown that the tropical oil inactivates microorganisms such as bacteria, yeast, fungi and viruses.

In 1987, Lim-Sylianco published a 50-year literature review showing coconut oil’s anti-cancer properties. In colon and breast cancer, coconut oil was found to be far more protective than unsaturated oils. For example: 32% of corn oil eaters got colon cancer but only 3% of coconut oil eaters did.

Coconut oil is stable. While unsaturated oils become rancid very quickly, even after one year at room temperature, coconut oil shows no evidence of rancidity.

When buying coconut oil, choose brands that are organic extra-virgin expeller pressed.

Other healthful saturated fats come from grass-fed raw dairy products, grass-fed beef, pastured poultry and farm fresh eggs.