Farm Diet: Week 2

Ahhhh, another week closer to all that great holiday food! This week I’m going to give you some diet help that most people wold scoff at in this country, but it works. These are mostly things we add to our food that can turn something good into not-so-good.

First, start using real butter and lard! Not shortening, margarine, corn and vegetable oil, butter-spreads, etc. Your body can use the less-processed butter and lard far better than the stuff it really doesn’t recognize as food. Coconut and olive oils are also great! The other stuff has been pushed by “the powers that be” as good for you, but it is far from the truth. Do some research on the origins of these products and you will never allow them back into your home. Also, when you eat foods your body can use, you feel fuller and more satisfied with less. The Weston A. Price Foundation is a great place to see the “other side”.

Here is another tip; eat your veggies! Now, I know most of us would rather eat cake and cookies, but these are really good when prepared right. Try not to overcook vegetables. They can be lightly steamed or saute’d, then add some butter and sea salt. You would be surprised at how many you will eat when they taste right! Not to mention that fat unlocks many of the vitamins in vegetables that can only be absorbed by the body when eaten with fat.

Raw Sea Salts on Ocean FloorHere is another tip for the health-conscious. Salt, real unrefined sea salt that is gray and slightly moist, is good for you! So is raw or lightly pasteurized dairy products. A huge factor in the dietary woes of this world is the excessive consumption of dead foods (meaning that all microbial activity has been extinguished). I have goats, and I had raw goat milk go sour and it tasted good. When the pasteurized milk went bad, it was so rancid that I had to throw it out. Be aware that you have to use common sense and not eat something that is obviously bad or neglect to use good hygiene when milking, butchering, and preparing foods, but we don’t have to kill everything in all our food. In the end we will suffer for it.

And now, sugar. We all know that sugar is taboo, right? Well, what about all the low-, no-calorie sweeteners on the shelves? They are far worse than regular table sugar. I use sugar in moderation. If you use good fats and some salt, less sugar is needed to make stuff taste good. You can substitute honey, molasses, and real maple syrup in many recipes with good results. Fruit purees are excellent sweeteners as well. I use mashed bananas, peach butter, applesauce, etc. in many baked good as the sweetener. They also have the added benefit of making baked foods moister, something everyone will appreciate.

As you can see, I follow much of the information from the Weston A. Price Foundation. It has served my family well, and we are spending much less on groceries in the long run. We just don’t need as much! I would also like to add that though much of the research and information from this organization goes directly against what the FDA, your doctor, and most health organizations claim is best for you, by following the recommendations found there we have not been to the doctor for anything but injury in over a year. The only time our health suffers is when I get lax and add bad things back to our diet. Also keep in mind that this is what I do, and you have to do your own research and make decisions for yourself. I take no responsibility for your health or decisions.

About nigerianmeadows

I am a homeschooling mother of 2 autistic children and cook gluten-free, I homestead on 2.5 acre and raise goats and chickens for dairy and eggs, I garden, cook, quilt, and take photographs. I build, paint, scrub, and dance on tables. I am the ultimate WOMAN!!! Oh, yeah, and I like my husband a whole lot (he is the one that makes all this possible, and he loves me like no other!)
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