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post #81 of 132
Ocean- I don't think that by simply changing ones diet affects what I see as a constitutional aspect. With my own daughters (who are now 13) they did require braces even after years of dietary change. The children born after
the change have different constitutions. My 8 year old son has a very wide palate and his adult teeth are growing in perfectly.
My two younger children are too small (4 and almost 5 months) but their palate is wider loooking and my four year old has space in between her baby teeth.
One thing that did occur when I changed my older dd's diet was the decay that had occurred (they were vegan until age 3 1/2 even though I was not vegan the whole time I was nursing them as I ate fish once a month or so).
post #82 of 132
Thread Starter 
now, where on earth can i find non-ultra pasteurized cream? (my local farm has been sold out of raw cream & butter for months.) even wild oats is just ultra-pasteurized, & every serious MAINSTREAM cookbook calls for skipping the ultra as a bad product! what gives? this has been driving me crazy for years.

post #83 of 132
If you find any please post the source. It all seems to be "ultra".
post #84 of 132

Natural by Nature Cream

Natural by Nature brand has non-ultrapastuerized. I think it's just low heat pastuerized. They have a website http://www.natural-by-nature.com/

I've been trying to get it through my co-op. There is a "stores" icon to click on the left hand margin, which is a store locator for stores that sell their products. Good luck!

post #85 of 132
If you're willing to pay shipping, you can mail order from:

Raw, organic, pasture-fed dairy products! I got their butter and it's tasty.
post #86 of 132
Hi everyone. I just found out that I'm pregnant! We were planning on "trying" end of this year, but someone else had other plans

So I'm wanting to add roe to my diet as I recall in NT it is supposed to be super healthy for child bearing years, pregnancy, birth, etc. Do any of you eat roe at all? Also, how does the issue of mercury contamination relate to roe?
post #87 of 132

Originally Posted by Worldshakerz
Hi everyone. I just found out that I'm pregnant! We were planning on "trying" end of this year, but someone else had other plans
Congratulations! What a very lucky baby to have a mom following such a super-nutritious diet.

Originally Posted by Worldshakerz
So I'm wanting to add roe to my diet as I recall in NT it is supposed to be super healthy for child bearing years, pregnancy, birth, etc. Do any of you eat roe at all? Also, how does the issue of mercury contamination relate to roe?
I have eaten salmon roe before. I just bought whole salmon and used the roe we found inside. Of course, we eat it raw, but I think there are recipes in NT for cooking it. We put it raw in smoothies. It tastes just like egg yolks to me. I guess as far as mercury goes, you have to get the roe from a fish that is lower in mercury, like salmon. Anyway, hope that helps.
post #88 of 132
Thanks RAF. I was thinking salmon would be the way to go. That's a good idea too for putting in smoothies. I usually have the NT banana yogurt smoothie and I can just add it in there. Where do you get the whole salmon?
post #89 of 132
Cograts WorldShakerz! I'd never even dare taste roe as I would expect it to be too fishy so I am very interested to hear how you find it in your smoothie.

I was actually coming back to ask what you mamas do about dairy or, to be more precise, do if you don't have any. The farm I get my raw milk from is drying their herd off for their 2 month break at the end of the month so I am facing 2 months without any raw dairy. Since I was vegan for years before raw milk & the baby was not good with me eating soy. Not to mention my toddler who drinks bulk milk & cream. She has always been drawn to eating lots of fat. I am getting a bit worried as I have no real experience here. I'm not keen on the idea of pasturised milk - even if it is organic. I've found a limited supply of cultured, organic, pasturised butter so that will have to do there. Any ideas on what we can do to keep us going until we get the milk back. It is the dead of winter here so water is not really a feasible option for drinks.
post #90 of 132

I have some experience being dairy, soy and rice free, so if there were no raw dairy around, I would use nut milks and coconut milk. Scott and I used to make coconut milk icecream that was really good. Also, almond milk is really good and easy to make if you have a blender and a strainer. Also, if you don't want to use pasteurized butter, coconut oil/butter or palm oil is a really good option. You need to get a good brand of coconut oil or palm oil, rather than the deodorized, heated stuff you usually find in health food stores. Also if you want to use pasteurized butter, Kerry Gold is good. It is from Ireland from cows on pasture. Anyway, if you are interested in any coconut milk/cream recipes or sources for good coconut products, let me know.

Also, for Worldshakerz, I used to be able to get whole salmon from a local indian reservation, but we moved, and I don't know where to get them from now. It was only like 25 dollars for a huge, wild salmon too.
post #91 of 132
Please forgive my ignorance, but what is "traditional foods"? I've read through some (but admittedly not all) of the posts here and I'm just not getting it Some help please?
post #92 of 132
Foods that have stood the test of time for supporting healthful populations.

Foods that don't involve modern processing techniques.

See Weston A. Price Foundation for more info.
post #93 of 132
Thanks, I did some reading and it looks interesting, but expensive. We've just taken our children, ages 4 and 6 off of soy milk because of some of the new info about soy. We had chosen soy as an alternative to dairy because we can't afford organic milk. I wouldn't even know where to begin to look for raw milk. I didn't even think it was legal to sell it. A question before I look further into this---is this 'non-profit' selling anything? I only ask because some of the website felt a little gimmicky. Please don't be offended, I'm really open to new ideas about food, especially now that I'm questioning our reliance on soy as a replacement for milk and most meat. I guess part of what made me uncomfy was that some of the meal plans looked a bit like Atkins. Who cooks one egg in 4 Tablespoons of butter? If this is the wrong place for a beginner to ask questions, can someone please direct me to a better thread? I just don't want you all to feel under attack at you tribal thread, which is all about support

Much thanks,
post #94 of 132
Hello Brandywine,

I actually cook eggs in about that much butter. I am also not and have never been on atkins. I think the book Nutrition and Physical Degeneration by Weston A. Price is exactly what this forum is about. The Weston Price Foundation is all about disseminating information on his research. The website does not appeal to everyone, but the book is timeless and definitely not gimmicky in the least. Also, about raw milk, where in the pac NW do you live? I am in the Tri-cities area of WA state, sort of the south eastern corner of the state. I know there are places to get raw milk in the pac NW. Oh and also, I almost forgot, the book Nourishing Traditions by Fallon and Enig is the cookbook/nutrition book that this thread is also based on. That is what the 'NT' stands for. Okay, I need to go get some stuff done before it gets dark.
post #95 of 132
I'm in Salem, OR, but I go to the Tri-cities, Pendleton, Walla Walla area a few times a year. It's funny that here smack in the middle of the valley I have fewer choices for healtfood stores in my city than the area you live in. Salem has a whopping ONE healthfood store-a tiny thing in a stripmall. I've heard that the southeast WA, Northeast OR area has a better selection because there is a large Seventh Day Adventist population there, but I could be wrong. If you know of a place I can get good dairy here in the valley, please let me know.
I actually cook eggs in about that much butter.
Really? Four tablespoons for one egg? Yuuuuum. I love butter. It's so spendy right now that I have a hard time justifying using that much for anything, but I would if I could. Do people get fat eating this way? I'm already fat, so I'm not too concerned for myself, but curious how it goes for you all. I'm wondering what it takes to raise a dairy cow. I have about 1.75 acres of available 'pasture' but honestly know nothing about cattle. I'll check out the book. Thanks for putting up with my questions. I'll try to read some more and be informed a bit (and maybe try some recipes!) before I post here again. Keep posting, I'm interested!
post #96 of 132
I live a hour south of you, and i get organic, unhomogenized, lightly pasteurized milk, butter, cream, etc from Noris Milk. Their farm is somewhere near Salem and they also run a Noris Cafe or something- look at your local phone book. They deliver to some health food stores and do home deliveries from Portland to Eugene. I love their products- rich cream on top, yummy!
Have you thought about goats? You'd need less pastureland for two dairy goats, which would fill your dairy needs.
post #97 of 132
Hi everybody, new to this thread but have had the NT book for a while and definitely agree with a lot of it, but only recently really _trying_ to eat really healthy.

I have a question: Does anyone have experience with making any of the sourdough recipes in NT in a breadmaker? We have a brand new bread maker we got as a wedding gift that I would hate to go to waste! I have had great success with making whole grain breads in it but not sure how I would do the sourdough.
post #98 of 132
I've not made any of the sourdough recipes in NT but I have made sour dough in my bread maker. What I do is leave the sponge out to rise. Then I run the bread thru the dough cycle. If I'm feeling organised I leave it to sit for a while. Or if I am rushed, I then run it thru the regular wholewheat bread cycle. Always turns out OK
post #99 of 132
I feel so lucky- I can get the Organic Pastures raw milk at the store about 3 miles away. I'm kind of scared to make the switch from organic unhomogenized milk to raw.

Everyone always tries to scare people with the bacteria-in-raw-milk threat.
Maybe I should start with butter or cheese first... Anyone been using raw dairy for a while and never get sick?


I'm going to listen to their radio interviews on the Organic Pastures website. Toraji, thanks for posting the link.
post #100 of 132
dh's family are organic dairy farmers dh has had raw dairy all his life. He has never gotten sick. They eat butter, buttermilk, milk, cream all raw. They use a disinfectant on the teats bf they milk. They also have their bacteria levels tested on a regular basis and they are always normal.

I am pregnant and drink raw milk and eat raw butter. I only drink it when it is fresh (3-4 days) I did have an upset tummy after i ate some raw butter that was sitting out for a while and I had also drank some milk that was about a week old. That gave me a scare since it occured during my pregnancy. But I still drink the fresh stuff.

You can also drink raw milk after it has soured. It actually increases the nutritional value if the milk is soured. Pasturized milk does not do this because it is dead and rots. Raw milk sours bc of the lactic acid in it. The lactic acid in raw milk destroys any putrefying bacteria. The souring promotes the growth of healthy flora in the intestine. The healthy flora will keep the bad flora away. That is the amazing thing.

My dd got infected with cryptosporiduim bacteria over the winter. We fought this parasite with probiotics/yogurt/kefir, and succeeded. A good healthy gut will keep salmonella, listeria, cryptosporidium etc. from making you sick.

Don't be scared of raw milk. It is much healthier for you than the pasturized alternative.
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