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Eat Mo Butter!
From the Washington Post today....copy & paste the URL at the bottom to read the whole article.... I'm headed out to buy some pate' (which I love anyway)
The Great Divide
Who Says Good Nutrition Means Animal Fats? Weston A. Price.
Then . . . and Now?
These foods could have graced the table a century ago. Here's why the Weston A. Price Foundation believes they're right for today:
Sauerkraut. Fermentation was used to preserve foods. The resulting enzymes, lactic acid and beneficial bacteria may aid digestion.
Raw Milk. Unpasteurized milk retains fragile proteins and beneficial bacteria and preserves vitamins. The foundation calls it a "magic bullet."
Butter. Vitamins in butterfat help the body absorb essential minerals. The foundation recommends spreading butter "so thick you can see teeth marks."
Fish Roe. High in vitamins A and D, important fatty acids and zinc, it may support fertility and successful pregnancy.
Chicken Liver Pâté. Highly prized in traditional cultures, liver is rich in fat-soluble vitamins A and D as well as essential fatty acids.
Bone Broth. A basis of classical cooking, it may provide nutrients for healthy bones and cartilage and help heal the digestive tract.
http://www.washingtonpost.com/wp-dyn/content/article/2008/08/05/AR2...
The Great Divide
Who Says Good Nutrition Means Animal Fats? Weston A. Price.
Then . . . and Now?
These foods could have graced the table a century ago. Here's why the Weston A. Price Foundation believes they're right for today:
Sauerkraut. Fermentation was used to preserve foods. The resulting enzymes, lactic acid and beneficial bacteria may aid digestion.
Raw Milk. Unpasteurized milk retains fragile proteins and beneficial bacteria and preserves vitamins. The foundation calls it a "magic bullet."
Butter. Vitamins in butterfat help the body absorb essential minerals. The foundation recommends spreading butter "so thick you can see teeth marks."
Fish Roe. High in vitamins A and D, important fatty acids and zinc, it may support fertility and successful pregnancy.
Chicken Liver Pâté. Highly prized in traditional cultures, liver is rich in fat-soluble vitamins A and D as well as essential fatty acids.
Bone Broth. A basis of classical cooking, it may provide nutrients for healthy bones and cartilage and help heal the digestive tract.
http://www.washingtonpost.com/wp-dyn/content/article/2008/08/05/AR2...
Replies to This Discussion
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Permalink Reply by Debra Straka on -
Interesting! Thanks for the insight.
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Permalink Reply by Judy "the foodie" Asman on -
Thanks, Doug. Noted on all~!
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Permalink Reply by Sweetbutter on -
Eating those products also made people feel fuller, therefore the portion sizes were smaller and the waistlines were smaller
The key is: Portion size.
Eat fat, protein, and sugar, just don't eat all of it. Leave some on the plate.
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Permalink Reply by Steve Paterson on -
Or only put on the plate what you will actually eat.
I recently finished reading World Without End by Ken Follett. That was his sequel to Pillars of the Earth.
Both books offer great insight to the lifestyles in England 1000-600 years ago.
Europe survived the plague (most of them anyway) and they ate whatever they could to fill their stomachs.
I guess my point is this; why do people insist on trying to make others guilty about what they eat?
If this were a discussion about twinkies, excercise and obesity, that would be a different thing.
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Permalink Reply by Sweetbutter on
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We just had a group of Dutch farmers in Wisconsin looking to move their families to WI to start a family farm. We took them to the local Family Restaurant and had a buffett style dinner. The Americans had heaping plates of ribs, corn on the cob, mashed potatoes and everything else that was offered. T
The Dutch had perfect small portions of a meat, starch and vegetable.
I looked at the plates and realized why Americans are so overweight.
I'm actually excited about the smaller portion sizes offered at the restaurants. Hopefully, that will curb the growing waistlines of Americans.
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Permalink Reply by Connie, One Fat Frog on -
Doug, interesting article. One of my family members has cancer and therefore we've begun to shift our diet toward more vegetarian. One of the diets that we've been following recommends excessive amounts of Sauerkraut and sauerkraut juice- thankfully I'm German so it's already part of our diet... although not to this extent.
Thanks for the link!
Connie, One Fat Frog
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Permalink Reply by Steve Paterson on
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Sounds like Brine is part of the diet now.
Pickled Herring should be right up there then.
Not to make light of what you're dealing with but is the doctor over 400 years old?
Sauerkraut was an oft prescribed dish as a 'cure all' back in the day. Lactic Acid, the colon and digestion, if I recall.
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Permalink Reply by Connie, One Fat Frog on
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The doctor passed away recently. Dr. Budwig was a nobel laureate if my memory serves me. And yes, the cure is something used in old folk lore, but I wouldn't discount it as it's been scientifically tested.
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Permalink Reply by Steve Paterson on
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Connie
I was not discounting it at all and I certainly didn't mean to challenge the doctors credentials or experience. I was only making light of the era gone by where certain things were used as a cure all.
Physician Monks back in the day used to prescribe 'bleeding out' for illnesses they didn't understand. Sometimes, if the sickness doesn't kill you, the treatment will.
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Permalink Reply by Connie, One Fat Frog on
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Steve, nah you didn't challenge, just responding to your comment about the doctor.
And, what- you have a problem with folks using leeches? I think HMOs down in Florida cover that and coca-cola remedies...hahaha
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