wondering about stevia, bacon/pork

[onetrumpeter]

I've never used stevia. I understand it's an herb - is it the leaf of a plant that's used for sweetening? What is it... like? Where do you buy it? How do you use it? We've done *great* w/ reducing/nearly cutting out refined sugar. But now our maple syrup and raw honey intake is up. Still not using it as much as I had been using sugar, but anyway, I'm curious about stevia. How do you like it? It must not dissolve, as do honey and maple syrup... tell me about it, please

Also - pork/bacon: I've got to look at NT again, but don't recall much (any?) pork/bacon usage by Sally Fallon. She may have stated something anti-pork, but I don't recall. But I keep reading about people here using ni(trite?) free/natural bacon, and it sure sounds good Not that we could afford it often, but I'm curious. And what about other pork?

LOVE this section of the forum. such good ideas here!

I knew there was a question I forgot: S.Fallon talks about using filtered water for everything. Right now we just use it from the tap - fluoride, chlorine, and on and on. I don't like it but don't know what to do. Would something like a Brita help? Anyone else just using tap water?

[APToddlerMama]

subbing

[FairyRae]

I use a brita--don't know if it's super effective, but that's what I can afford right now.

Pork, we do, and LOVE. Many traditional cultures have eaten pork. I think the folks of Okinowa (sp.?) had/have a diet rich in pork as well--the pork often gets overlooked in writing about them though (they are supposedly super healthy--I really know little about it though). This is something SF had to say about pork from The Skinny on Fats:

Some researchers believe that pork products should be avoided because they may contribute to cancer. Others suggest that only pork meat presents a problem and that pig fat in the form of lard is safe and healthy.

I personally don't buy it honestly, and am loving my pork. We have a great pastured pork guy, and it's way more affordable than grass-fed beef, so we do it quite a bit (porkchops, sausage, etc).

We also use stevia quite a bit. It is an herb, but does go through some processing to become white stevia powder, although you can buy ground green stevia leaves (I believe). The nourishing gourmet has multiple recipes that use it I believe (her stevia lemonade rocks.) In baking, it seems to work out best in combination w/ other sweetners (like a small amount of honey, etc.) It is different--kind of a weird taste, and too much is awful/bitter. It's something you kind of have to play around w/. I recommend trying some of the recipes on the healthy induldgences blog if you want to start using it--she uses a blend of stevia and honey (or other sweeteners--you can always do the honey option.) SOOOOO good!

[lil_earthmomma]

I don't understand the pork thing. Why are some people so down on pork? Most pork meat is similar to chicken in that it is a white meat. I love pork tenderloin, pork loin steaks, ground pork... and of course bacon! PORK RULES!!! Like everything, the quality and production of your meat is going to change the healthfulness of it. You can find pastured pork just as you can find grass fed beef, and often you can talk to your beef source to find a source for pork.

I don't use stevia, so can't help there.

[JElaineB]

Originally Posted by onetrumpeter

Also - pork/bacon: I've got to look at NT again, but don't recall much (any?) pork/bacon usage by Sally Fallon. She may have stated something anti-pork, but I don't recall. But I keep reading about people here using ni(trite?) free/natural bacon, and it sure sounds good Not that we could afford it often, but I'm curious. And what about other pork?

I have read here before that Mary Enig is Jewish so Sally didn't include much pork out of respect for her. Eat Fat, Lose Fat has quite a bit more pork though, IIRC, and they co-authored that as well.

[425lisamarie]

Originally Posted by lil_earthmomma

I don't understand the pork thing. Why are some people so down on pork? Most pork meat is similar to chicken in that it is a white meat. I love pork tenderloin, pork loin steaks, ground pork... and of course bacon! PORK RULES!!! Like everything, the quality and production of your meat is going to change the healthfulness of it. You can find pastured pork just as you can find grass fed beef, and often you can talk to your beef source to find a source for pork.

I don't use stevia, so can't help there.

I don't get it either. I think a lot of it has to do with culture/religion and I respect that part, but if that's not a part of it I totally don't get it.

Pork fat rules . For me good pork is easier to buy then beef/chicken often. And it can be so tender and juicy and easy to prepare. not to mention it makes THE best meatballs in the world and since DD cannot have eggs they hold together far better than just beef. I always grind my own pork, I buy lean pork and grind it and it's SO good for sausages!. Speaking of sausages and meatballs I made mini pork meatballs stuffed with a cheese cube, seasoned italian style and fried. I'm working on eating a little more meat and for some reason pork doesn't bother me. I love me some bacon!! on top a big pile of tomato lettuce and avacado and DOWSED in homemade mayo

[onetrumpeter]

I was trying to multiquote - conFUSING! for me anyway!

Thanks for the thoughts - I'll not be scared of pork but will have to look for pastured (forest-ed?) think I read their homes are naturally forests?

Maybe we'll just go w/ a Brita for now. I'd love to not have freezing cold water from the tap in the winter. I'm a room-temp water fan. Anyone use the fancy $$$ water filters and love them?

Stevia - OK, sounds like I'll have to check it out. Trying to reduce my need for SWEET. That's a toughie - I've def got a predisposition towards lots of sweets...

maybe I need to try kombucha? I've been doing kefir and am SO proud of myself (and also happy that last night I enjoyed it, almost, lol! I wonder if the grains have adjusted to their new home and are giving me a less sour result or something...)

[lil_earthmomma]

Originally Posted by 425lisamarie

Speaking of sausages and meatballs I made mini pork meatballs stuffed with a cheese cube, seasoned italian style and fried.

OMG that sounds so delicious!!!

BTW could you tell me a bit more about making sausage?!?

[425lisamarie]

Originally Posted by lil_earthmomma

OMG that sounds so delicious!!!

BTW could you tell me a bit more about making sausage?!?

Well I've done it ONCE. I have the kitchenaide sausage stuffer thing. I've been meaning to do it again....have you ever seen the "Good Eats" episode where Alton brown makes them? because he gives a really good tutorial! Or do you mean like sausage patties? I really like to just make breakfast type sausage patties or links. My kids love them so much. My MIL always had to maake her own sausages when they lived in Poland and I'm planning on having her spend a day in the kitchen with me next time to fill up my freezer. I found a place to buy really good homemade type sausage so I'm really not so motivated to make the casing kind.