Local Food on Oprah.Oprah did a wonderful show on local food this past week. She was inspired by the documentary film Food, Inc. Oprah’s guest was local food activist and author Michael Pollan. Our local food movement just got a shot in the arm and such exposure goes along way to building credibility. At Farmfreshdirect2u.com we have always valued, grass-fed beef, organic eggs, and grass-fed raw milk. Especially raw milk produced locally for us in the Orlano area. For those who missed it check out the links below.
Youtubehttp://www.youtube.com/watch?v=rmEDIS8VrZg
http://www.youtube.com/watch?v=-1Zixgf-WAs
(In this last clip Oprah finally acknowledges the obvious…” The Low-Fat kick has made everybody fatter”-Oprah)
From Oprah’s Show
Book’s by Michael Pollan
Posts Tagged ‘grass-fed’
Farm Fresh Food on Oprah
Sunday, January 31st, 2010Infertility and the Role of farm fresh foods
Wednesday, August 26th, 2009
Having trouble conceiving? Before you spend time and money on expensive tests and treatments, you may want to evaluate your diet.
A study conducted by the Harvard School of Public Health found that women eating low-fat diets had a lower chance of conceiving.
http://www.dairyreporter.com/Industry-markets/Low-fat-dairy-raises-infertility-risk-study
During the eight-year study, researchers documented the health and nutrition of 18,555 women: 438 were diagnosed with anovulatory infertility, a condition that accounts for a third of female fertility problems.
The women in the study who ate only low-fat or skim-milk dairy products, had an 85 percent chance of experiencing infertility. However, those who ate full-fat dairy foods were 27 percent less likely to have the condition.
The study concluded that women trying to conceive should eat up to two servings of full-fat dairy foods a day, including whole milk, cheese, ice cream and cream cheese. These suggestions are similiar to what the Weston A Price Foundation advises. Though of course WAPF speak about the benefits of grass-fed milk and pastured eggs an grass-fed beef.
Katie Singer, author of “The Garden of Fertility” and follower of the nutritional principles of Dr. Weston A. Price, advises women to eat more fat from whole grass-fed raw dairy foods, grass-fed beef, and free-range eggs and poultry, especially if they are trying to conceive.
Singer says many women in her fertility workshops have irregular or nonexistent ovulation. Because of this, she believes they are at increased risk of uterine cancer, polycystic ovarian syndrome and infertility.
After Singer’s students eliminate sugar and tofu from their diets, many of them begin ovulating immediately. However, other students need to add whole dairy and animal fats to their diets to regulate their bodies.
“I’ve seen many women’s temperatures increase significantly when they cut soy out of their diets,” Singer said. “Yet others become ovulatory after they cut back on sugar and increase their consumption of cod liver oil, butter and eggs.”
So the take home message for women is to ditch the low-fat dogma and return to real foods…foods that have nourished human pregnancies before so-called experts convinced us otherwise. Fortunately access to local farm foods are increasing in the Orlando area.
Sphere: Related ContentBenefits OF Fermented Foods
Sunday, July 19th, 2009
Click for More Info.
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.
Sphere: Related ContentBenefits of Raw Milk
Wednesday, July 1st, 2009
For local sources of farm fresh raw milk in Orlando :
http://www.realmilk.com/where1.html#fl
E.coli Beef Recall! ( 8th this year)
Monday, June 29th, 2009Looks like the nation has just identified the 8th beef recall of 2009. The recall involved E. coli O157:H7 and is just the latest in a string of incidents. E. coli O157:H7 was first recognized as a cause of illness in 1982 and today accounts for the majority of food borne illnesses.
Studies have shown that grass-fed cattle are less prone to developing this deadly strain of E. coli. here is the link for more info: http://www.eatwild.com/foodsafety.html. All the more reason to buy direct from local farmers who grow grass fed beef, raw milk and free range eggs. It should come as no surprise that cattle on the typical grain feedlot are the major source of this problem. A predominant grain diet has negative effects on the cattle’s digestive tract and makes them prone to developing this strain of E.coli.
Instead of the draconian National Animal Identification System(http://farmtoconsumer.org/nais.html) how about animal feed reform and changing the feedlot system. Better yet find a local farmer who does grass-fed beef and ask to visit the farm and ask about their feeding program, and do they use hormone implants? Remember grass is the natural diet for cattle.
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