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Posted 9/22/2009 11:21pm by Art Ozias.
  • Thanks to all that attended the film this evening.  The 11th Hour was done in 2005.  It is now four years later and we haven't made very much progress.  Perhaps if more people were aware of the many aspects of the dangers to our biosphere, there would  be less apathy.
  • I am including an interview of Dr Blaylock.  Be sure to watch it.  Send it to your mailing list.  It is that important.
  • Here is the direct link. http://articles.mercola.com/sites/articles/archive/2009/09/19/The-Truth-about-the-Flu-Shot.aspx    MAKE SURE YOU TAKE THE TIME AND WATCH THIS INTERVIEW!!
  • The next movie will be Oct 20 at 7 pm.   The title is "Ingredients".
  • that's it from the hill.  Art and Debra
Posted 9/20/2009 9:49pm by Art Ozias.
  • We are showing the film, The 11th Hour, this Tuesday at La Sous Terre. It explains our ecological crisis and points out pathways for change. Start time is 7 pm.  Bring a friend.
  • Debra, Marlies and I attended the Kansas International Film Fest this afternoon and saw the film, Ingredients, a documentary featuring people inside the movement to bring personal and economic health back to our communities.  This was the second screening of the film.  The first was in Berlin.   We will show the film at our October showing.  The director Robert Bates was there and after the film he held a Q and A session.  It was very interesting.
  • After the film we decided to go eat.  We went to a new restaurant, Local.  It is near the Bluebird Bistro.  The Local gets most of their food ingredients at local farmer markets.  After a film showing at La Sous Terre someone invariably asks, "What can I do?".  Supporting business that are trying to do the right thing is an excellent first step.  Remember, you get opportunites to vote several times a day, not just in November.

I’ve had this info in my updates, but there are a lot of new members and this has some updated information. http://articles.mercola.com/sites/articles/archive/2009/09/03/Brain-Damage-From-Mobile-Phone-Radiation.aspx

 

Here is a concise discussion by Dr. Mercola on cholesterol:


Do You Really Have "High" Cholesterol?

Sally Fallon, the president of the Weston A. Price Foundation, and Mary Enig, Ph.D, an expert in lipid biochemistry, have gone so far as to call high cholesterol "an invented disease, a ‘problem’ that emerged when health professionals learned how to measure cholesterol levels in the blood."[10]

And this explanation is spot on.

If you have increased levels of cholesterol, it is at least in part because of increased inflammation in your body. The cholesterol is there to do a job: help your body heal and repair.

Conventional medicine misses the boat entirely when they recommend that lowering cholesterol is the way to reduce your risk of heart attacks, because what is actually needed is to address whatever is causing your body damage -- and leading to increased inflammation and then increased cholesterol.

Further, there is absolutely NO evidence to show that lowering your LDL cholesterol to 100 or below is good for you, but what do you think the American Heart Association STILL recommends?

Lowering your LDL cholesterol levels to less than 100.[11]

And to make matters worse, the standard recommendation to get to that level almost always includes cholesterol-lowering drugs.

The Risks of Lowering Your Cholesterol Too Much

The common mindset in much of the developed world is that lowering your total blood cholesterol below 200 mg/dL is a key to good heart health. In reality, lowering your cholesterol does nothing to address any underlying problems … and lowering it too much can seriously devastate your health.

One large study conduced by Dutch researchers found that men with chronically low cholesterol levels showed a consistently higher risk of having depressive symptoms.[12] This may be because cholesterol affects the metabolism of serotonin, a substance involved in the regulation of your mood.

On a similar note, Canadian researchers found that those in the lowest quarter of total cholesterol concentration had more than six times the risk of committing suicide as did those in the highest quarter.[13]

Dozens of studies also support a connection between low or lowered cholesterol levels and violent behavior, through this same pathway: lowered cholesterol levels may lead to lowered brain serotonin activity, which may, in turn, lead to increased violence and aggression.[14]

And one meta-analysis of over 41,000 patient records found that people who take statin drugs to lower their cholesterol as much as possible may have a higher risk of cancer,[15] while other studies have linked low cholesterol to Parkinson’s disease.

What cholesterol level is too low?

Brace yourself.

Probably any level much under 150, an optimum would be more like 200.

So how do you know if your cholesterol really is too high?

How to Find Out What Your Cholesterol Levels Really Mean

Personally, I believe anything above 330 is likely too high. But another powerful way to determine if you’re at risk from abnormal cholesterol metabolism is to check your ratio of HDL, or "good" cholesterol, and your total cholesterol.

Your HDL percentage is a very potent heart disease risk factor.

Simply divide your HDL level by your cholesterol. That percentage should ideally be above 25 percent. Typically, the higher the better, as there are no known side effects of having too high good cholesterol.

If your ratio falls below 15-20 percent you are at high risk, and below 10 percent, it’s a significant indicator of risk for heart disease.

You can also do the same thing with your triglycerides and HDL ratio. That percentage should be below 2.

Keep in mind, however, that these are still simply guidelines, and there’s a lot more that goes into your risk of heart disease than any one of these numbers.

Do You Want to Safely and Effectively Optimize Your Cholesterol Levels?

First, please realize that simply lowering your dietary cholesterol intake is not an effective primary strategy.

Why?

Because 75 percent of your cholesterol is produced by your liver, which is influenced by your insulin levels. Therefore, if you optimize your insulin levels, you will also regulate your cholesterol levels.

One of the most powerful ways you can do that is by exercising, and paying attention to the foods you eat. Foods that increase your insulin levels will also contribute to high cholesterol by making your liver produce more of it.

With that in mind, here are my primary recommendations for safely regulating your cholesterol levels:

  1. Get the right amount of exercise. When you exercise you increase your circulation and the blood flow throughout your body. The components of your immune system are also better circulated, which means your immune system has a better chance of fighting an illness before it has the opportunity to spread.
  2. Make sure you’re getting plenty of high-quality, animal-based omega3-fats, such as those from krill oil.
  3. Reduce, with the plan of eliminating, grains and sugars in your daily diet.
  4. Eat the right foods for your nutritional type.
  5. Eat a good portion of your food raw.
  6. Eat healthy, preferably raw, fats that correspond to your nutritional type. This includes:
    • Olive oil
    • Coconut and coconut oil
    • Organic raw dairy products (including butter, cream, sour cream, cheese, etc.)
    • Avocados
    • Raw nuts
    • Seeds
    • Eggs (lightly cooked with yolks intact or raw)
    • Organic, grass-fed meats
  7. Avoid smoking and drinking alcohol excessively.
  8. Address your emotional challenges. I particularly love Meridian Tapping Techniques (MTT) for stress management.

As you’ll notice, these recommendations are all lifestyle-based, meaning that with a few key changes to your diet, activity level and emotional health your cholesterol levels will naturally optimize -- without the need for statin drugs or supplements like red yeast rice.

that's it from the hill.  Art and Debra

Posted 9/16/2009 7:24pm by Art Ozias.

The next film at La Sous Terre will be The 11th Hour.  Next Tuesday at 7 pm.


I am enclosing a letter that I submitted to our local paper.  We had several articles extolling the value of bio-mass as an energy source.  I was surprised that the editor published the letter.  I am sending the letter so those of you that aren't local will have some "talking points" if the subject comes up.  Nobody is addressing the long term effects.  They never do.  We've been so good, in the past, at fixing problems, even the ones we create.  

Before everyone jumps on the bio-mass bandwagon perhaps one should evaluate the long term effects of further de-mineralizing our soils.  An organic farmer will tell you that the fastest way to de-mineralizing ones soil is to sell your hay (bio-mass).  Raising and selling commodity grains is much slower as only the seed is removed from the farm.  Now with the crop residue (bio-mass) being removed as well, the de-mineralizing is accelerated.  What’s the significance?  Several anthropologists have concluded that some civilizations disappeared due to the destruction of their soil, and hence their food stuffs suffered to such an extent that the people disappeared.

The USDA measures the nutrient density of our foods which have decreased about 50% in the last sixty years, since the end of WWII.  At that time our present day commercial fertilizer farming paradigm began.  We have been able to raise crops simply by adding chemical fertilizers while the trace mineral levels have decreased.  If the nutrient density has decreased by 50 % then one needs to eat twice as much spinach just to get the same minerals and vitamins.

Now with bio-mass being removed for fuel, even more minerals are being removed from the soil.  With switch grass and big blue stem (warm season grasses) being processed for fuel, the final chapter in de-mineralization will take place.  Corn, cereal crops, and other cool season grasses have root systems that only penetrate a small distance into the soil.  As such the minerals that are being removed are confined to the shallow depth of their roots.  With warm season grasses it changes dramatically as their roots can be 10- 15 feet into the soil.  This exposes many  more minerals for the plant to mine from the earth. 

No one in this discussion of bio-mass for fuel is willing to address the long term consequences.  For Cohen to state “One bio-mass source is being created in Johnson County from otherwise useless organics, such as switch grass” indicates a lack of appreciation for organics in the food chain.  I use switch grass as a mineral source and forage for my cattle, especially during the dry season.  They fatten nicely after two months on warm season grasses.   Another statement “Dedicated energy crops…could be grown…on vast places of unused land or under-used land that is not suitable for food crops at all”.  My great uncle, on an adjoining farm,  in the early 1900’s had a fine orchard of fifty acres, containing 5000 “Ben Davis” apple trees, besides other small fruit.  That farm according to Cohen is “not suitable for his “food production”, but it was certainly suitable for 5000 apple trees.  But today since most food takes 1500 miles to get to your plate, I guess local apples would not be classified as food.   And your caption on Wednesday, “this means Missouri farmers can use scrub land to grow …” does not reflect the value our soils.   Our scrub land when farmed using sustainable methods, one being leaving crop residue to create humus and feeding the soil organisms will create a soil that is alive and healthy.  We use no chemical fertilizers and are able to raise a smorgasbord of grasses and legumes on our scrub land.   We are able to finish beef with a very limited carbon foot print.  It’s a healthy food and our many customers will attest has a great flavor.  The flavor comes from the soil.  If one does not have a healthy soil, you can’t have a healthy forage, you can’t have a healthy animal and finally you can’t have a healthy person. 

 

I am attaching an article that explains this possibly better than I can.

 

Switch grass beats corn for ethanol production but violates law of return

Staff report

WASHINGTON: The energy return of producing ethanol from switch grass is more than seven times greater than that for corn but has a hidden cost that is not being discussed.

Switch grass is a warm-season native grass that grows from the Gulf of Mexico to Canada in the USA.

An average acre of corn produces about 400 gallons of alcohol, while an acre of switch grass yields 1,150 gallons of ethanol.

The energy output/input ratio of converting corn to ethanol is about 1.2 to 1 but is 4.4 to 1 with switch grass.

Switch grass is heated to 900 degrees F for one second which liquifies the grass. This liquid can then be fermented into ethanol.

The primary advantage to switch grass is that it is a perennial and does not require annual planting.

It is also being touted as not needing nitrogen fertilizer as it can feed on naturally occurring levels of soil nitrogen.

However, this soil nitrogen is actually from the breakdown of soil organic matter placed there by previous plants’ residue.

The USA currently produces about 4.3 billion gallons of corn-based ethanol and experts believe this could grow to 12 to 14 billion gallons, which is just a fraction of the 140 billion gallons of gasoline Americans burn annually.

In contrast, experts say switch grass and crop residues could produce about 60 billion gallons or slightly under half of America’s annual consumption of gasoline.

What is being overlooked is that continuous whole plant removal will drain the soil of needed minerals and organic matter just as making hay does.

This violation of the agricultural law of return is also being ignored in the idea of hauling off corn stalks and other crop residues for ethanol production that help maintain soil organic matter.

The closest thing to a free lunch energy-wise in nature is the direct grazing of whole plants with animals as they return 95 to 98% of the minerals in the plant as manure and urine.

Perhaps, grazing more and growing less energy-intensive corn would yield a more sustainable reduction in petroleum energy use than using whole plants for ethanol.

Posted 9/14/2009 9:54pm by Art Ozias.
  • We went to Nature's Pantry today and as always I check prices.  A side of beef is $5.99/#.  Breezy Hill's is $3.10.  They have piece prices in their freezer.  Are you sitting down?  An arm roast is $6.79/#, Ribeye $18.39, Top Round Steak $8.99, KC Strip $14.99, and believe it or not Beef Patties are $7.39/lb (four per package).  It's no wonder people think it costs a lot for "good" food.
  • We still have beef available.  The grass has been exceptional this year.  Our fall harvest has started.  I took two in this past week.  Those getting beef from these have received their cut sheets and have hopefully called the processor.
  • Someone asked "What's Real Salt"?  Real Salt is the brand name for sea salt from Utah.  It has 50 traces minerals.  It is not processed.  If the humidity is high, it doesn't pour. 
  • Honey is going to be short this year.  Due to the colder than usual weather the bees are running out of pollen.  Bob has decided to not harvest any more as the bees will need it for the winter.  If you want honey, get it and put it on your shelf.

Read this.  http://articles.mercola.com/sites/articles/archive/2009/09/05/Another-Poison-Hiding-in-Your-Environment.aspx     I’ve mentioned the importance of Iodine in past updates and Brunetti talks about it in his lectures.  For my milk customers—I add a good amount of Iodine to the mineral for my milk cows.  That iodine goes to the udder and the milk comes from the udder.  I wonder if commercial dairies add iodine to their mineral for their cows? 

 

How about some GMO info?  We haven’t had any lately and this is pretty good stuff. http://articles.mercola.com/sites/articles/archive/2009/09/05/Chickens-Not-Fooled-by-GM-Crops.aspx

 

Know anyone with GERD?  http://articles.mercola.com/sites/articles/archive/2009/09/05/Why-You-Should-Get-Off-Prescription-Acid-Reducing-Drugs-ASAP.aspx

If you are having difficulty with the u-tube videos, go to your local library and watch them.  I think you'll find your time well spent.

that's it from the hill.  Art and Debra

Posted 9/12/2009 9:31pm by Art Ozias.

INFORMATION EVERYONE SHOULD KNOW........................
B
lood Clots/Stroke - They Now Have a Fourth Indicator, the Tongue


I will continue to forward this every time it comes around!


STROKE:
Remember the 1st Three Letters.... S.T.R.

STROKE IDENTIFICATION:

A neurologist says that if he can get to a stroke victim within 3 hours he can totally reverse the effects of a stroke... totally . He said the trick was getting a stroke recognized, diagnosed, and then getting the patient medically cared for within 3 hours, which is tough.

RECOGNIZING A STROKE

Thank God for the sense to remember the '3' steps, STR . Read and Learn!

Sometimes symptoms of a stroke are difficult to identify. Unfortunately, the lack of awareness spells disaster. The stroke victim may suffer severe brain damage when people nearby fail to recognize the symptoms of a stroke.

Now doctors say a bystander can recognize a stroke by asking three simple questions:


S *
Ask the individual to SMILE.
T *
Ask the person to TALK and SPEAK A SIMPLE SENTENCE (Coherently)(i.e. It is sunny out today.)
R
* Ask him or her to RAISE BOTH ARMS.

If he or she has trouble with ANY ONE of these tasks, call emergency number immediately and describe the symptoms to the dispatcher.

New Sign of a Stroke -------- Stick out Your Tongue

NOTE: Another 'sign' of a stroke is this: Ask the person to 'stick' out his tongue.. If the tongue is 'crooked', if it goes to one side or the other , that is also an indication of a stroke.

Pls consider sending this on to all  for whom you care

  • Beth a milk customer from Independence alerted me to a recent issue of TIME magazine.  It speaks to the fact that more people are becoming aware of what we already know.  http://www.time.com/time/health/article/0,8599,1917458-1,00.html

 

  • Comment from one of our customers “ Thanks for posting this.  Great stuff (especially since I'm Canadian and appalled at the current state of affairs in this country).”

The October film will be on Oct 20, a Tuesday night.  I had Oct 22 in the last update.  That was incorrect.

that's it from the hill.  Art and Debra

Posted 9/7/2009 9:31pm by Art Ozias.

The next film to be shown at La Sous Terre  on Sept 22 is The 11th Hour.  The film is produced by Leonardo DiCaprio.  Regardless of where you are on the AWARENESS scale, you will increase  your level.  It is a great follow up to the last film, The Corporation.  There are a lot of great ideas for those who after each movie say, "What can I do?".  The start time is 7 pm.  Please RSVP.  Invite a friend. 

Next month, October 22, we will be showing the film,The Future of Food.   Mark your calendars.

I just finished the book, Agenda for a New Economy by David C. Norton.  As soon as I get another copy I'll donate it to the Trails Regional Library.  They don't have it and my guess is they will never have it if I don't give them a copy.

Two steers are going tomorrow morning.  I'll be sending the notification and phone instructions for those getting the first harvest.

I have copies of the Untold Story of Milk.  There is much more in the book about health than just milk.  They are $15 each.

 
Remember, I'll be at the Johnson County Community College Expo this Thursday from 4-7pm.   The purpose of the EXPO is to showcase local sustainable food producers.   I think it's their first such event.  Hope there is good response.  Food, Inc will surely help to increase  public awareness.

Food, Inc in still showing in the KC area.  It is now at the Glenwood theatre, at 95th and Metcalf.  Remember our $50 credit for a beef order.

We have REAL SALT available here at the farm.   We also have Green Pasture's Fermented Cod Liver Oil with Butter Oil capsules.  Those of you familiar with Weston A. Price will recognize the brand. 

More Brunetti.   http://www.youtube.com/watch?v=oSV6WmHbTGk&NR=1

 The “Fountain of Youth” ?  Maybe.  http://articles.mercola.com/sites/articles/archive/2009/08/18/The-Secrets-of-Resveratrols-Health-Benefits.aspx



that's it from the hill.  Art and Debra





Posted 9/3/2009 10:30pm by Art Ozias.
  • Johnson County Community College is having a Sustainability Expo from 4-7pm on Sep 10.  They are having a diner at 7 pm.  Reservations are required.  Breezy Hill will be represented at one of the booths.  Stop by and say hello.
  • I received this from one of my customers that lives in a small rural community.

I had a guy show up to the house selling beef, pork, and poultry.  He said it was USDA and free range meat.  I asked about the diet of the meat and his partner proudly stated they were grain fed.  I asked about corn, he repeated “grain fed”.  I’m not sure what to ask or look for but the response seemed pretty vague.  Does “grain fed” include corn or other by-products?   BEWARE OF DOOR TO DOOR MEAT VENDORS.    There have been numerous TV reports in the KC area and these are risky, very risky.  These guys buy surplus meats at a very low price and can sell it at a very tempting price.  Always ask questions.   Better yet, send them down the lane.  

Posted 9/1/2009 9:51pm by Art Ozias.
Daisy had a heifer calf on Sat.  We have had some challenges but things are improving.  We are not out of the woods yet.  Can't accept any new customers until both are doing well.

Have had some interest allready in the pork.  Don't wait too long.

We have had several singles express interest in our beef.  A split half is too much for just one person.  We are going to address this as follows:  1.  We will attempt to pair up two people,
2.  We will provide contact information to each,
3.  Each pair must agree on the processing(size, additonal specifications, etc),
4.  Each person will be required to send a $100 deposit,
5.  Should one person back out I will apply that persons deposit to the remaining persons order.


More Brunetti.  It’s only getting better.  Take notes.
http://www.youtube.com/watch?v=KRxj25TF8Zg&NR=1 

Why aren’t more in the media talking about preventative measures in the health care debate?  Could it have something to do with money?  Campaign contributions, Advertisement revenues?? http://articles.mercola.com/sites/articles/archive/2009/08/27/The-Key-to-Affordable-Health-Care-Healthier-Lifestyles.aspx

Product alert. 
http://mail.google.com/mail/?ui=2#inbox/12361743f399cd34 You must click on VIEW MESSAGE!!

that's it from the hill.  Art and Debra

Posted 8/28/2009 10:03pm by Art Ozias.
  • I have a source for some pastured hogs.  Anyone interested?  Remember, all the good and bad stuff accumulates in the fat.  Never buy a hog fed garbage.  I did a couple of years ago, then I found out where all that stuff in the day old bread  and expired store milk had accumulated.  Never again.  I have a new bumper sticker it reads, "KNOW YOUR FARMER, KNOW YOUR FOOD".
  •  Had our first loaf of bread made with our own wheat.  It was delicious with butter and some of Bob's (our) honey.  If your interested in honey be sure to get a jar if you're near Breezy Hill.
  • Dr Andrew Weil is pretty much right on target.  Is anyone out there listening or is everyone following some one’s “talking points”?  http://www.huffingtonpost.com/andrew-weil-md/the-question-no-one-asks_b_268873.html
  • Here’s another Jerry Brunetti video.  You’ll learn a lot.  This guy is really smart. He's an animal nutritionist.  He survived cancer and he is sharing things learned.  You may want to share this with someone who is facing a similiar challenge. http://www.youtube.com/watch?v=Na6jopSorlM
  • Food, Inc. is still showing in KC. $50 beef credit is still available.
  • that's it for now.  Art and Debra
Posted 8/26/2009 3:03pm by Art Ozias.

 

  • Marlies sent me this and I think you will enjoy reading it as I did.
    http://www.nytimes.com/2009/08/23/opinion/23kristof.html?_r=2


    We still have a couple of yogurt makers, $20.  If you are buying store milk, making yogurt is a good way to add some value to store milk.

    Wheat berries are available for either grinding, if you have a grinder, or you can sprout them.  They are $.75 per pound.

    Food, Inc is still showing in KC. 

    The first beef processing date in nearing, Sep 8.

    A recipe in todays Food section called for fat-free half and half.  What's that?   I guess one of the halves can be fat-free, but how can you get the other half fat-free and then combine the two?

    that's it from the hill.  Art and Debra