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Posted 8/22/2008 5:39pm by Art Ozias.

 

 We have about 100 pounds of Hamburger left.  Order now. It will be ready next week.

Why Butter is Better
 
 

 by Sally Fallon and Mary G. Enig, PhD  When the fabricated food folks and apologists for the corporate farm realized that they couldn't block America's growing interest in diet and nutrition, a movement that would ultimately put an end to America's biggest and most monopolistic industries, they infiltrated the movement and put a few sinister twists on information going out to the public. Item number one in the disinformation campaign was the assertion that naturally saturated fats from animal sources are the root cause of the current heart disease and cancer plague. Butter bore the brunt of the attack, and was accused of terrible crimes. The Diet Dictocrats told us that it was better to switch to polyunsaturated margarine and most Americans did. Butter all but disappeared from our tables, shunned as a miscreant. This would come as a surprise to many people around the globe who have valued butter for its life-sustaining properties for millennia. When Dr. Weston Price studied native diets in the 1930's he found that butter was a staple in the diets of many supremely healthy peoples.1 Isolated Swiss villagers placed a bowl of butter on their church altars, set a wick in it, and let it burn throughout the year as a sign of divinity in the butter. Arab groups also put a high value on butter, especially deep yellow-orange butter from livestock feeding on green grass in the spring and fall. American folk wisdom recognized that children raised on butter were robust and sturdy; but that children given skim milk during their growing years were pale and thin, with "pinched" faces.2 Does butter cause disease? On the contrary, butter protects us against many diseases. 
 
Read the full article here;
http://www.westonaprice.org/foodfeatures/butter.html
  

It’s really no wonder that people lost so much weight and felt more energetic eating eggs rather than bagels for breakfast. Those are some of the natural and expected effects of avoiding grains.

Proteins are nutrients that are essential to the building, maintenance and repair of your body tissues such as your skin, internal organs and muscles. They are also the major components of your immune system and hormones. Most people don’t realize that it is possible to live without any carbohydrates, which is not true for protein or fat. Therefore, avoiding grains frequently causes weight loss. One of the main reasons for this weight loss effect is due to the stabilizing of leptin – a hormone that sends signals to your body to reduce hunger, increase fat burning and reduce fat storage. When your cells are communicating properly they can “hear” this message. If you eat a diet that is high in sugar and grains, however, the sugar gets metabolized to fat (and is stored in your fat cells), which in turn releases surges in leptin. Over time, if your body is exposed to too much leptin, it will become resistant to it (just as your body can become resistant to insulin).

And when you become leptin-resistant, your body can no longer hear the messages telling it to stop eating and burn fat -- so it remains hungry and stores more fat. Leptin-resistance also causes an increase in visceral fat, sending you on a vicious cycle of hunger, fat storage and an increased risk of heart disease, diabetes,
metabolic syndrome and more.When you reduce your intake of grains, your body will become progressively better able to hear the leptin signals again, telling it to burn more fat and reduce your fat stores. So is it any wonder that switching from bagels to eggs would cause you to lose weight and feel great? Of course not!This is part of why my Take Control of Your Health Program has such a high success rate, and why metabolic typing has become a rapidly emerging field for optimal health according to scientists, as it focuses on determining your optimal ratios of proteins, fats and complex carbs, and limits or in some cases eliminates sugars and grains.Weight Loss is Not About Calories…The fact that both the bagel and the eggs had the same amount of calories, yet evoked entirely different physiological changes should also tell you something. It’s not just about the calories. In fact, once you’re eating based on your nutritional type you won’t need to count them. It’s all about eating the proper ratios of the right types of food for your personal biochemistry. As stated in the article above, calories and energy density are important control factors in scientific weight loss studies, which can help explain why so many diets don’t work, despite corroborating evidence from scientific studies – they’re simply focusing on the wrong factors. The ratios of your three main food categories are a far more important factor than just your total number of calories because your body needs specific nutrients that are appropriate for your biochemistry and genetics, not just energy.It's true calorie restriction does lower your metabolic rate and oxidative stress. It’s also been shown to alter neuroendocrine and sympathetic nervous system function in animals. However, where calorie-counting/restriction comes into play is in relation to its effect on insulin. And because insulin affects so many bodily systems, it can also accelerate aging in a major way.But counting your calories won't work if you aren't getting enough proteins, vitamins, minerals and other nutrients that are essential to keep your body functioning properly. So if you do decide to control your calories, make sure that every calorie you eat comes from a nutrient-rich food source.Want to Feel Satiated Longer? Eat Protein and Fat!Again, it’s no wonder people felt more satiated eating eggs than bagels, as protein and fat are the most filling food types, and should ideally be included in every meal. However, the amount and type of protein and fat that you need varies dramatically according to your gender, height, weight, exercise levels, and, most importantly, by your nutritional type.  What Kind, and How Much Protein and Fat Do You Need? Though everyone certainly needs proteins and fats, you have individualized requirements for it, and you can decipher your requirements when you determine whether you’re a protein, carb, or mixed nutritional type.

Protein types, as the name implies, do better on low-carbohydrate, high-protein and high-fat diets. A typical ratio might be 40 percent protein and 30 percent each of fats and carbohydrates, but the amounts could easily shift to 50 percent fats and as little as 10 percent carbohydrates depending on individual genetic requirements.

Carb types, meanwhile, normally feel best when the majority of their food is vegetable carbohydrate. Yet they, too, still need some protein and fat in their diets. (Mixed types fall somewhere in between.)

The type of protein that your body thrives on will also vary according to your nutritional type. Protein types, for instance, thrive on high-purine meats like dark-meat chicken or turkey, or high-quality steak, while carb types prefer white meats or even beans as their source of protein.

That said, according to my experience, most people generally don't eat enough protein, and organic free-range eggs are one of your best sources. Remember, you can easily eat one dozen eggs per week, as they will NOT cause your cholesterol to increase. Research has shown that even infants who eat the adult equivalent of
40 eggs per week don't suffer any ill effects. (However, you may want to avoid eating eggs every single day, as they could trigger food sensitivity.) This study adds to the growing body of research which supports the importance of high-quality protein in your diet. Not getting enough high-quality protein can contribute to obesity, muscle wasting (loss) and increases your overall risk of chronic disease.

When choosing protein sources, it’s extremely important to find high-quality varieties. Some generally good sources of protein (though you need to find out your nutritional type to really tailor your foods for optimal health) include:
  • Eggs (ideally, raw and organic)
  • Grass-fed beef and bison
  • Free-range, organic, chicken and ostrich
  • Raw dairy products (raw milk, raw milk cheese, and so on)
  • Wild-caught, mercury-free fish (only eat this if you can confirm via lab testing that it’s not polluted)
While protein is extremely healthy, eating pesticide and hormone laden meat like most grain-fed beef (which is the most widely available in supermarkets), and factory farmed chicken or mercury-rich fish may cause some problems you would prefer to avoid. So please pay careful attention to the sources of your protein, and how they’re raised.

Related Articles:
  A Good Reason Not to Skip Breakfast

 You Are What You Eat!: Grains

 What Are the Best Type of Eggs to Get?
 

 

Posted 8/3/2008 9:19pm by Art Ozias.

We will have a lot of hamburger available in about three weeks.  We had a backup bull that we have never had to use, as our herd bull has been very durable.  This backup has a genetic defect.  He is sickle hocked and I can not have that in my closed herd.  Therefore, I’ve decided to process him.  He is three years old and therefore must be all hamburger per USDA rules.  No bones left in the finished items.    Let me know how much you

want.  I’ve already sold 140#.  It will be $3.10 for quantities exceeding 40 #.  For smaller quantities $3.49, which is the price at our local store for extra lean hamburger.

   

Here is a good  article regarding cholesterol.

  

http://articles.mercola.com/sites/articles/archive/2008/07/15/why-low-cholesterol-is-not-good-for-you.aspx?source=nl

  

Here is an entertaining video.

   

http://www.youtube.com/watch?v=PN2gYHJNT3Y&eurl=http://articles.mercola.com/sites/articles/archive/2008/07/24/how-to-peel-hard-boiled-eggs-without-peeling.aspx?source=nl

  I just finished another good book. The author is Alan Watson, 21 days to a Healthy Heart.  I’ve ordered a copy and will donate it to the local Trails Regional Library.  I was not surprised that they didn’t have it in their system.   It is a good companion to the Ultra Prevention, by Dr. Mark Liponis.  This all started with my recent heart situation and my new awareness regarding our health care in this country.  A friend and customer on our spaghetti night at La Sous Terre gave me a copy of, Left For Dead, by Dick Quinn.  That book plus the Liponis book and the Jerry Brunetti seminar at the Acres USA convention have convinced me that I and you need to be responsible for our health.  Not the cut and burn by the medical professionals and not the pharmaceutical companies.  There are many simple things we need to do, and to undo the years of inappropriate foods and food preparation.  Most of you have already realized this and that is why you are on our e-mail list and already customers who are enjoying the health benefits of our grass finished beef.  I would encourage you to periodically visit our web site and check out the links to www.westonaprice.org and www.eatwild.com  for updated, current articles. That’s it for now from the hill.  Art and Debra  
Posted 7/14/2008 10:51pm by Art Ozias.
Several of you have been astounded to hear about GMO foods.  I guess I assumed everybody was aware of the potential dangers associated with GMO.  I have included a video from Dr Mercola’s web site regarding GMO and rBGH.  We had a very significant battle just this past summer both in Jefferson City and Topeka fighting Monsanto and front groups for Monsanto.  The battle is not over.  Hopefully, we will be able to have correct labeling on milk.  That is a benefit for those of you who still have no other alternative than to buy at your local store.  Our milk customers have real milk from Rosebud, Monza or Daisy.  We use no hormones or grains.   http://articles.mercola.com/sites/articles/archive/2008/07/12/did-you-know-all-the-drugs-in-your-milk.aspx?source=nl   Here is a video regarding GMO and Monsanto. http://articles.mercola.com/sites/articles/archive/2008/07/08/tthe-most-evil-company-on-the-planet-monsanto.aspx?source=nl    For those of your wanting to make your ice cream here is a solution.  On e-bay you can get a Donvier ice cream maker.  We have had one for about 30 years and it still works just like new.  They will cost about $20 including shipping.  Fromage Blanc, creame fraiche, and cottage cheese are a snap to make.  You only need the starter, a thermometer and a small piece of cheese cloth.  For yogurt you will need a yogurt maker.  We have some that I got on e-bay for $20.  Let me know if you want one.  Here is the story, all the story on the recent beef recall.  I’ll bet you didn’t read this in your local paper.  Remember, they never have a recall before people get sick or die.   I’ll trust my beef and Remer’s before the mega processors. This recalled beef went into processed items, such as meat balls, pizzas, etc. http://blog.washingtonpost.com/thecheckout/2008/07/in_other_news.html   We just got the latest issue of Wise Traditions in Food, Farming and the Healing Arts.  It has several great articles.  I highly recommend you become members and support this foundation.  They provide a lot of support for real food, and since most of you understand the necessity for eating real unprocessed food; your support will help to insure that it will be available in the future.   http://www.westonaprice.org/membershipform.pdf     The grass is still green and it’s July.  We will about seven beeves ready this fall.  For those wishing to insure that you stay on our e-mail list please   provide your phone number.  We have lost a couple of addresses I guess because they had changed their address and failed to update our contact list on our web site. That’s it for now from Breezy Hill.
Posted 6/26/2008 11:31pm by Art Ozias.

Art,

I am so pleased with my beef.  We have already had some ground beef, cube steaks and steaks and it has all been very tasty!!  I will never buy store bought beef again.  Do you sell eggs?  Also do you know where I can get pasture raised chicken?  Thanks again for the wonderful beef!

Kate 

  

Mother Earth News.  Here is an excellent web site with many interesting articles.  www.motherearthnews.com

 

Misleading, or at times downright fraudulent, advertising for processed food products is so widespread, if you believed it all you’d think you could live a long healthy life sustained by little more than Twinkies and McDonalds.

If you’re not already convinced of that fallacy, watch SuperSize Me – a great documentary that shows how eating nothing but fast food for just thirty days will leave you scratching a feeble finger at death’s door.

But let’s get back to the issue of milk, of which there’s also what you could call the “junk variety,” and the Real McCoy.

I’m not at all surprised to find that science does not support claims that low-fat dairy can’t help you lose weight, for the simple fact that healthy weight comes from healthy eating habits. Unfortunately, so many people believe processed low-fat pasteurized dairy is a part of a healthy diet!

Nothing could be further from the truth. While low fat may be appropriate and help weight loss if you are a carb nutritional type, it is my strong belief that you should avoid all pasteurized dairy, and ideally only consume raw grass-fed organic dairy.

“Low-Fat” Milk Makes You Fat – Full Fat Raw Milk Doesn’t

It’s common knowledge among farmers that pigs fed skimmed milk gain weight easily, whereas pigs fed whole milk stay lean. A 2005 study published in the Archives of Pediatrics and Adolescent Medicine, found that this seeming paradox holds true for humans as well. After following almost 13,000 children (ages 9-14 years) for three years, they found that weight gain was associated with drinking reduced-fat and skim milk. However, they also concluded that it wasn’t dairy fat itself that caused the weight gain, but rather the excess calories.

Okay. So wouldn’t drinking whole raw milk have the same effect?

Not necessarily. Because the butterfat in whole raw milk, particularly butterfat in milk from cows that graze freely on green pasture, contains unique nutrients that support thyroid function and help your body develop muscle rather than fat.

Why Won’t Pasteurized Milk Build a Healthy Body Like Raw Milk Does?

Whereas raw milk from grass-fed cows is full of things that your body will thrive on: good bacteria, enzymes, raw fat, and cancer-fighting conjugated linoleic acid (CLA), among other things, pasteurized milk is known to cause all kinds of health troubles, from digestive upset to perhaps even autism and diabetes

These ailments, and the even more common problem of lactose intolerance, is not due to milk being an inappropriate food for humans – after all, primitive societies have thrived on milk diets for quite some time -- but rather, the processing of it has turned the milk into something your body can’t optimally use.  www.mercola.com

  PS:  (Testimonial for your website) Dear Art-- Thanks so much for the very informative tour of your farm!  Thanks also for the sample of grass-finished beef.  It is excellent.  My wife is very picky about beef and has almost become a vegetarian at times because of scary beef.  Up until now, we have only bought the best (95%) lean ground sirloin from Hy-Vee and your ground beef is at least as good tasting as that.  My wife is sold and that's saying something!  Dave 

 We have a couple of Sallton yogurt makers that I have bought on e-bay.  I get them for about $20.   They are great way to make your own quality yogurt.    “Also, just a reminder, we would like a 1/2 beef at the end of the summer or fall.  Let us know when the time is close.  Thanks for providing all the food.  We really enjoy it and will miss it when we are on the road.  Once on my parent’s farm we will have cows milk and veggies/fruit, however, no grass fed beef. :(  Have a great day.  Thanks again for all that you do with the food.  Our health, stomachs, etc... love it.”  Paige  Beware of potential side effects of the “ethanol band wagon”.  A recent article in The Stockman Grassfarmer revealed problems that are not being reported by our media.  I will try to synopsize the article.  If someone wants a copy of the full text just send me a self addressed envelope and I’ll' send you a copy, Here goes.  First, sulfuric acid is used in producing ethanol this leaves the by product feed with a high sulfur content.  Feed high in sulfur can cause polioenciphalomalacia a deadly from of polio that creates brain lesions in cattle.  Number two, ethanol byproducts are highly susceptible to potentially deadly molds called mycotoxins..  Because this feed is rendered bacterially sterile by the production process, any mold that alight on it can grow extremely rapidly and can reach problematic levels in just a few hours.

While these molds can make beef cattle extremely sick and permanently damage them, it really gets scary for consumers with dairy animals.  Alfa toxins can pass through the cow’s milk and is not killed by pasteurization.  Currently dairy is the primary consumer of distiller by products. 

Third Kansas State research found that cattle on brewer grains are six times more likely to have the deadly-to–human’s form of E. coli than cattle fed corn.

The study (K State) authors warn of “serous ramifications” to the feeding of all forms of distiller grains and predict there will be eventually a strong consumer backlash against animals fed ethanol by- products.  Tell consumers loudly and frequently that you feed nothing but GRASS.

  New Pricing. 

About a year ago I notified all that I was going to freeze the price per pound at $3 per pound and that the ethanol run up for corn prices that were driving the cost of lean hamburger would not be the basis for my pricing since I do not use corn.  However, the price of gasoline has doubled and that is affecting production costs.  The man that does my hay has raised his prices 10 % due to diesel costs of $4.50/gal.  Remer’s (my processor) has increased their prices from $30/head to $32.  The price per pound has increased from 40 cents to 44 cents for halves and from 44 to 48 for split halves.  The price of lean hamburger is maintaining fairly constant at $3.49 per pound.  I will keep the $3/ pound for this last beef that’s scheduled for Sep (Young and Chaverin).    The fall (Oct-Nov) harvest price will be $3.10 per pound.  We will continue to pay half of the normal processing costs and will deliver.  For halves Remer’s charge $16 per half plus 44 cents per pound.  Our part will be $8 plus 22 cents per pound.  For split halves the charge is $8 plus 48 cents per pound.  Our part will be $4 plus 24 cents per pound.

 

Be sure to check the roast recipe.   It makes a wonderful dinner.

 

Have a happy July 4th.

 
   
Posted 5/22/2008 10:17pm by Art Ozias.

Rosebud had her heifer calf this morning.  We had thunder, lightning, and three inches of rain.  We had been waiting since last Monday for her to calve.   Sometimes it takes a low pressure weather system.  We’ve experienced this several times with other cows and animals.   

Go to www.breezy-hill-farm.com and then What’s New and click on Milk Info.  Then get on our schedule for milk.  

I was recently listening to KCUR and caught Kraske’s Up to Date program.  He had an interesting guest, Dr Mark Liponis.  I am including the URL link so you to can listen to this show.  I ordered one of his books, Ultra-Prevention, from Amazon.  It is a great book on preventive health.  I highly recommend your buying a copy and sharing it with a friend.  I am including few paragraphs from page 130. 

Back when humans were hunter-gathers, our diets contained a 4:1 ratio of omega-3 to omega-6 fats.  That ration remained constant for eon, and it suitably reflects the makeup of our membranes.  Diets rich in omega-3 fats are associated with lower rates of cardiovascular disease.  Once we began to refine oils from plants, we switched to a high omega-6 diet, which accounts for the more than 20:1 ratio previously mentioned.   As a result of our use of refined vegetable oils, we’ve changed the way our bodies work.  This shift is making our bodies malfunction, causing inflammation, dry skin, and increased oxidation---some of the side effects of fat deficiency.

Today some well-informed doctors have started giving omega-3 fats to heart attack patients to reduce the risk of a second attack.  Why?  These fates thin the blood and reduce the stickiness of platelets inflammation, triglyceride levels, and blood pressure, and increase HDL.

After all, when our diet was brimming with these health fats, heart disease was almost nonexistent.  Now it’s the number-one cause of death in the developed world.

http://www.kcur.org/UTDarchive.html

The following is an excellent article by Michael Pollan.  Our raised garden is working just great.  We should have done this two years ago when we first saw the idea at the Small Farmers Gathering held in Columbia, Mo.   Joel Salatin will be at the gathering this year.  He is a must see.  The ACRES convention will be in St Louis this year.  This is another of those great events to learn topics in AG and Health. 

http://www.nytimes.com/2008/04/20/magazine/20wwln-lede-t.html?_r=1&oref=slogin

 

 

LocalHarvest Newsletter May 22, 2008

Welcome back to the LocalHarvest newsletter! This month's main article was supposed to be about the value of growing a little of your own food, but Michael Pollan beat us to it in a piece published in the NY Times Magazine. He did a bang up job. It's worth your time.

You may want to add Local Harvest to your favorites list.

 

We have some new photos to add to the web site.  Maybe I’ll get that done this week end.   Yes, we are staying home for the holiday.  We have a wood pile of dead limbs and branches that have accumulated and we traditionally have a wiener roast on Memorial Day.   Going somewhere, just to go, on $4 gas is becoming unattractive.   I guess we are entertaining ourselves as Pollan suggests in his article.

Posted 5/6/2008 9:02pm by Art Ozias.
Rosebud is due to calve on May 12.  We are accepting at least four new customers.  In order to make the milk enterprise work we need to have a set of regular customers.  Milk doesn’t wait for a customer to appear; therefore we are going to reward those regular customers with a significant price break.  Our current price of $4 per half gallon will remain the same for a now and then customer.  If you agree to purchase at least a half gallon each week we will charge only $3 per half gallon if we skim the cream.  If you want milk and the cream the price is $3.25.  Those prices are if you pick it up at the farm.  If I deliver add $0.25/half gallon.  I can deliver to Warrensburg.  Easy ways to use a half gallon are drink a glass, skim cream and save until you have a quart and churn for a pound of great butter, use a quart to make yogurt (we have a great recipe),  make your own cottage cheese (it’s easy).  Visit www.realmilk.org and learn the importance of REAL MILK.  Now the beef news.  We have sold all but one beef.  It needs a couple of months of grass to be finished properly.  It will be ready for processing late Aug or early Sep.  I have six more that should be ready late this fall.    Wow, those of you already enjoying grass finished beef will appreciate an ad currently running on TV for the Acura.  It starts out mentioning eating a grass fed steak in a red leather booth in an upscale restaurant.    Snob appeal OR maybe we’ve finally broken through.  "Sometimes luxury needs to howl at the moon, find a rare grass-fed steak in a red-leather booth and invite all its friends”.   I finished my raised garden beds this past week.  We are already harvesting onions and the broccoli has already started to form heads.  Feel free to stop by for a tour.  Now is the best time of the year.  Everything is green and growing.  Fruit trees have bloomed and the lilac is the prettiest it has ever been.  I think the late freeze we had last year caused the trees and plants that got killed (the blooms) to store up and this year is going to be a bumper crop. Now if we can get some rains in July and August. 
Posted 3/2/2008 6:55pm by Art Ozias.
NEWS FROM WWW.BREEZY-HILL-FARM.COMDaisy had a heifer calf this past Sunday.   We now are making butter, cottage cheese, crème fraiche and will make our first cheddar cheese.  I’ve got a book and a video, so why not try.  It can’t be much more difficult that cottage cheese.  You just have to press the curds.   The next beef harvest is scheduled for May 5.  We only have two slots reserved.  I’m going to the KC Food Circle expo where we will have a table and be explaining our products.  Last year there were approx 3000 people who attended.  KC Food Circle is holding two this year.  The first is in Overland Park, KS  on Mar 29 and the second, Apr 5 is in Independence MO.   If interested, go to their web site, www.kcfoodcircle.org.   If you are planning to buy some of the May 5 harvest, I would suggest you place your order before Mar 29.   After the expo it may be gone.  While on the beef subject, I have heard in the past from several people, “We don’t have a freezer”.   Here is my solution, if you are in that category.  The good ole government is going to be sending you a check for $600-1200 sometime in May.  A freezer will cost about $400.  (They are one of the things still made in the US of A).  A split half will be $500-600.  That’s about $900 and you still have $300 left.   Our local public TV station (KCPT) is having a couple of good programs.   Independent Lens:  King Corn Tues, Apr 15 at 9 pm and Frankenfood, Science at the Dinner Table, Tues, Mar 18 at 7 pm. Those of you interested in your health should subscribe to “Wise Traditions”, a quarterly magazine published by www.westonaprice.org .  It costs $40 per year and has a lot excellent information. 

Also, at the Acres USA convention that Debra and I attended in Dec there was a speaker, Jerry Brunetti, who conducted a day long seminar, which I attended.  This guy is incredibly smart regarding both human health and animal health.  We have both of his presentations on a CD.  I have listened to them 4, 5 maybe six times and each time I learn something new.  If you are concerned about cancer and other health issues you should definitely either borrow them from us, or go to www.acresusa.com web site and order the CD’s.   This information needs to be heard.  At the site click on AUDIO TAPES, 2007 CONFERENCE, JERRY BRUNETTI, “10 THINGS YOU SHOULD DO TO PREVENT CANCER” AND “RAISON d”ETRE”.

 

Be sure to check our web-site for "What's New".  We add items periodically.
Posted 2/9/2008 11:13pm by Art Ozias.

I just finished Michael Pollan’s latest book, In Defense of Food.  It is an excellent book.  Allan Nation, the editor of Grass Farmer magazine had a good summary in the Feb issue.  I am going to include some of his summary.  I hope this will compel you to get the book and read it.  For those who have access to the Trails Regional library, you can check it out there.  I gave them a copy. 

 Allan Nation in Grass Farmer: “Another big change with major health implications was the wide spread substitution of corn sweeteners for traditional sugar.Sucrose sugar, the kind produced from sugar cane or beets, provides a slow-release form of energy and also provides valuable micro nutrients we can get nowhere else.Corn syrup is not a sucrose sugar but is a fructose sugar.  This makes a big difference in obesity.The body does not react to fructose by producing insulin to carry it into the cells for use as energy.Rather fructose is routed to the liver, which then turns it into glucose and then, if there is no immediate demand for it, into fat." "Corn syrup is now added to almost every manufactured food as a subtle sweetener to increase consumption.  Is it any wonder we are getting fat?” The other main point he makes is Omega-3 is the Definer. “Omega-3 fatty acids are critical in brain development and function, good vision, and the metabolism of glucose.  Omega-6 fatty acids are involved in fat storage, in making cell walls ridged, in blood clotting and the inflammation response. " "Today, the modern Western diet is heavily weighted toward omega-6 fatty acids by a factor of 20 to one.  The shift of beef, eggs, and dairy production from a natural high omega-3 pasture diet to a confinement one based upon omega-3 deficient hay and high in omega-6 grains is a major cause of the imbalance, but not the only one.For years plant breeders have been breeding plants to reduce their omega-3 content to extend their shelf life.The chronic diseases that now kill us can be traced directly to the industrialization of our food according to Pollan." 

"Pollan also advises when shopping for food to distinguish between food and food products.  If the label has more than five ingredients or if it has an ingredient that you can’t pronounce, leave it on the shelf.     The best way to eat healthy is to “Shake the hand that feeds you”.  He says consumers should invest in a freezer so they can buy grass-fed meats, and do a little gardening of their own as well.  Particularly, of green leaf plants. "

   Check out our web site—MORE—LINKS for a gardening solution. 
Posted 1/6/2008 8:09pm by Art Ozias.

 Comments from Dr. Mercola.

When I first became aware of grass-fed beef, I was only superficially aware of the importance of omega-3 oils. I have now grown to appreciate that balancing the optimum amount of omega-3 oils is one of the most important things you can do to stay healthy.

If you are not yet familiar with the benefits of omega-3 oils, please review my
recent article on the cardiovascular actions of omega-3 oils.

Most nutritionist don't yet realize that it not only the amount, but the ratio of omega-6 to omega-3 oils that controls much of our disease and health outcomes.

That is why it is so important to consume animals that are primarily eating grass. These animals will have far lower levels of the potentially dangerous omega-6 oils that nearly all of us have a surplus of.

The practical way to do this is to consume free-range chickens and turkeys and pasture or grass-fed beef. Unfortunately, you cannot buy this grass-fed beef at your local grocery store.

Obtaining free range poultry is relatively straight forward but you must be careful regarding the beef. Many stores will advertise grass-fed beef but it really isn't. They do this as ALL cattle are grass fed, but the key is what they are fed the months prior to being processed.

As this wonderful article explains most all cattle are shipped to giant feed lots and fed corn to fatten them up. I knew this before reading this incredible story, but I now have a far better understanding of the process.

You will need to call the person who actually grew the beef, NOT the store manager, to find out the truth.

The least expensive way to obtain authentic grass fed beef would be to find a farmer who is growing the beef who you can trust and buy a half a side of beef from him. This way you save the shipping and also receive a reduced rate on the meat.

An inexpensive, yet effective way to determine if the meat is really from a grass fed animal is to purchase the ground beef. Slowly cook the beef till done and drain and collect all the fat. Grass fed beef is very high in omega-3 fats and will be relatively thin compared to traditionally prepared ground beef.

It will also be a liquid at room temperature as it has very few saturated fats which are mostly solid at room temperature.

 

Tags: Beef
Posted 12/31/2007 10:12pm by Art Ozias.

Here is an interesting site that explains how your milk is processed.  I'm sure glad we have our own REAL MILK.  

: http://articles.mercola.com/sites/articles/archive/2008/1/1/does-tainted-milk-cause-crohn-s-disease.aspx

Tags: milk