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What
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table, this schedule
helps you make sure
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It also contains
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Biblical
Womanhood began in
2005 as a ministry to
encourage and equip women
and young women. Through
our bookstore, articles,
newsletter, and blog, we
desire to promote
femininity and build up
women as they embrace
their Biblical callings.
In this humanistic,
feministic culture, we
want to be a breath of
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seeking after something
greater than what the
world has to offer - to
glorify the Lord in all
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Since 1987
Mountain Rose Herbs has
consistently delivered
exceptional quality
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products with a strict
emphasis on sustainable
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“Raw milk” is milk in its natural state, Mark McAfee, owner of Organic Pastures Dairy, explains in this excellent article. It comes from the cow, without heat treatment or pasteurization, which is used to extend shelf life and to immobilize certain bacteria.
But people, milk, and bacteria can coexist. It is normal for milk to contain some bacteria, and human societies have been benefiting from these bacteria in milk for thousands of years. Fermented milks, for instance, have superior nutrient value and digestibility. Today these products are marketed as containing “probiotics,” as if this is something brand new.
Yet, bacteria have always existed in natural milk. In fact, bacteria:
Are earth’s oldest life forms
Are everywhere
Are essential for human survival
Comprise more than 90 percent of the cells in the human body
Public obsession with killing bacteria misdirects efforts at improving public health -- because relatively few bacteria are pathogenic. By constantly sterilizing, pasteurizing, and disinfecting, the balance is actually tipped in favor of the pathogens.
It is difficult to get at the truth because so much research on milk is little more than advertising -- self-interested and commercial. But you can educate yourself directly and make health choices without the intervention of so-called “experts.”
If you do, you will find that raw milk, loaded with beneficial bacteria, is the better choice.
It is quite an oxymoron to have to call milk “raw,” as though there is something unfinished about it. It is pasteurized milk that we should really be calling attention to, as this is the type of milk that’s been adulterated and turned into something not fit for drinking.
It’s ironic, too, that Louis Pasteur, the mastermind behind the “pasteurization” process, is revered by scientists and food manufacturers alike. As McAfee pointed out, pasteurization is useful if you need to drink low-quality (i.e. disease-ridden) milk.
But it’s the 21st century.
And it’s time you demanded milk that’s safe and healthy as it’s intended to be: straight from the cow.
Even Louis Pasteur Admitted He Was Wrong
Interestingly, Louis Pasteur did not only discover pasteurization. He also came up with the “Germ Theory of Disease,” which states that “a specific disease is caused by a specific type of microorganism.”
This is what spurred doctors to begin disinfecting their surgical instruments in boiling water -- clearly important. But it’s also what became the basis for modern medicine, including the pharmaceutical industry. Now, this theory certainly has some merit. But it’s become largely simplified and over-relied upon, even today when we know that disease is caused by many more factors than a simple germ or virus.
Which brings me back to the milk.
Government agencies would have you believe that if there’s bacteria in your milk, that will make you sick.
Well, this is the same type of oversimplified and incorrect logic that allowed pasteurized milk to proliferate the market in the first place.
In reality, bacteria is in milk for a reason, and as long as it comes from a healthy cow, the good bacteria will keep the bad bacteria in your gut in check, and will proceed to do the same inside of your body.
So the next time you hear someone talking about the merits of pasteurization, you may want to tell them this:
Upon his deathbed, Louis Pasteur admitted his theory was not entirely correct. Instead, he conceded that physiologist Claude Bernard had it right.
Bernard said that microbes do exist, but that “terrain is everything.”
“Terrain” refers to your body, and his theory means that it’s not the microbes that determine whether or not you get sick, it’s the health of the body in which they exist.
To prove his theory, Bernard reportedly then drank a glass of water filled with cholera to show that the germs wouldn’t make him sick.
Countless anecdotal reports exist from regular people around the world who have experienced the health benefits of drinking raw milk. Arthritis, Crohn’s disease, asthma, ulcers, irritable bowel syndrome, chronic ear infections and more often seem to clear up when raw milk enters the picture.
Yet, long before milk began being called “raw” or “pasteurized” -- back when milk was just milk -- there was something called “the milk cure,” and it was used by the Mayo Foundation, which today is known as the Mayo Clinic.
An article by Dr. J. R. Crewe of the Mayo Foundation on this very topic was published in Certified Milk Magazine in January 1929. You can read it in its entirety on the Real Milk Web site.
In it, Crewe quotes William Osler, author of a standard medical textbook of the day, who described “milk as being nothing more than white blood. Milk resembles blood closely and is a useful agent for improving and making new and better blood.”
The milk cure was a combination of a detoxifying fast and nutrient-dense feeding, which included milk “given at half hour intervals … totaling from five to ten quarts of milk a day.”
The treatment was used in many chronic conditions, but according to the article “chiefly in tuberculosis, diseases of the nervous system, cardiovascular and renal conditions, hypertension, and in patients who are underweight, run-down, etc. Striking results are seen in diseases of the heart and kidneys and high blood pressure.”
What did the doctors conclude?
“When sick people are limited to a diet containing an excess of vitamins and all the elements necessary to growth and maintenance, which are available in milk, they recover rapidly without the use of drugs and without bringing to bear all the complicated weapons of modern medicine.”
Imagine that!
Ready to Try it Out for Yourself?
Many of you reading this may have heard about raw milk, but are hesitant to take the plunge. Well, I suggest you talk to people in your area who drink raw milk and eat raw dairy products. I assure you there are more raw-milk drinkers around than you may think.
And you don’t have to stop with milk. Most raw-milk providers also offer other wonderful raw dairy products like cheeses, sour cream, kefir, yogurt, butter, and fresh cream.
The flavor of these dairy products is probably like nothing you’ve ever tasted -- rich, creamy, sweet and incredibly fresh. And when you add in the superb health benefits, well, you just can’t go wrong.
(NaturalNews) There are many reasons why avoiding or limiting your intake of meat and dairy is part of a healthy lifestyle. Improved health, animal rights, and environmental concerns are some of the reasons that people give these foods up.
For those who choose to eat meat, it is important to at least choose organic. Consuming non organic meat and dairy means that you are potentially ingesting large quantities of toxins.
Antibiotic Residues
The connection between optimum health and abundant beneficial aerobic bacteria within a person's body is continually being revealed through research. Many diseases and health complaints such as fatigue, hormonal disturbances, foggy brain, body pain... and the list goes on are associated with lack of beneficial bacteria.
Beneficial bacteria keep harmful anaerobic bacteria in check, maintaining a healthy immune system, digestive system, and overall health.
Antibiotics destroy both good and bad bacteria, disrupting the delicate balance of bodily bacteria and ironically causing much aging and disease. Without a healthy amount of gut flora, invaders like Candida can proliferate, causing ill health and aging.
The Union of Concerned Scientists estimated in the article "Health" that 4.5 million pounds of antibiotics are used to treat humans for various illnesses, while 24.6 million pounds are used in animal feed.
Let's consider why these animals are so desperately in need of copious amounts of antibiotics. The unhygienic, factory environment obviously breeds disease.
Potential side effects to humans include:
* Much evidence has shown that antibiotics can be harmful to humans, especially when taken often. When food is consumed from non organic meat farms or dairy farms, a certain amount of antibiotic is ingested at the same time.
* Experts have suggested that the overuse of antibiotics in animal feed may be the cause of human drug resistance, and the development of new, more potent strains of bacteria that can withstand the antibiotics.
* If antibiotics cause the spread of unwanted, toxic visitors such as Candida in humans, then it stands to reason that the same problem will occur in animals. Therefore, when we consume the meat or milk from these animals, we are potentially consuming these toxins as well.
If you consume meat or milk, make sure that it is from an organic farm to avoid antibiotic residues in your food. This will lessen the body's accumulation of toxins, which cause disease and aging.
The Effects of Growth Hormones
Hormones are powerful chemical messengers that essentially tell the body how to operate and are responsible for vital bodily behaviors such as breathing, intestinal peristalsis, heartbeats, etc. Even a small amount of a single hormone can cause massive changes throughout the body.
Animals, especially cattle are routinely treated with hormones that are intended to elevate the development of lean muscle growth. These hormones contain variations of estrogen, progesterone and testosterone. The synthetic hormones are said to mimic the function of natural hormones. With routine injections, the production of American veal and beef are increased by approximately 15 percent.
The Genetically engineered bovine growth hormone labeled rbGH can aid cattle in producing about 10 percent more milk than untreated cows.
If a small amount of these hormones can create a massive change in our body, what happens when we consume animals or their milk that have hormones in them?
If you are a meat eater and milk drinker, ensure that your hormone levels remain unaffected by choosing organic.
About the author
Sheryl is a kinesiologist, nutritionist and holistic practitioner.
Her website www.younglivingguide.com provides the latest research on preventing disease, looking naturally gorgeous, and feeling emotionally and physically fabulous.
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FEEL FREE TO POST THIS EVENT ON YOUR VARIOUS INTERNET YAHOOGROUPS TO HELP MAKE OUR FARM DAY A SUSTAINABLE EVENT
Come and enjoy the following activities:
11:45pm Picnic under the trees(bring your own sack lunch)
12:30pm Introduction and farm overview.
Let the kids shake the mason jar to make butter.
Feed the Pastured Pigs and collect eggs from the 300 pastured laying hens and learn why our farm is soy free and GMO Free.
Tour the Raw Milk Dairy and cheese kitchen and learn about the benefits of Grass Fed/ Grain Free raw milk
Taste the fresh, clean-tasting, grass-fed raw milk.
See the 500 heirloom tomato plants in the organic garden (pick a few weeds as you walk through)
Climb on board for a wagon ride pulled by Percheron Draft Horses to the "back 40" to see the wild plum trees and wild grapes. This will be the longest wagon ride of all the farm days so far.
Ask questions about what you have seen and learned.
Bring a cooler if you would like to take some products home with you. The farm store will be open all day!
Cost: $15/family, Farm members are free
Date: 6-7-08
Time: 11:45am - 3:30 pm
Location: Sand Creek Farm, 1552 County Road 267, Cameron, TX 76520,
254-697-2927
Directions : Visit our web site at www.sandcreekfarm.net and go to the contact us page.
I love making my own seasoning mixes. For one thing, I can ensure that my family isn't getting any artificial ingredients, such as MSG. So many seasoning mixes you buy at the store contain MSG which is SO harmful to your body. Not only that, but it allows me to use homegrown and/or organics. They are also much less expensive than purchasing them. There are some of my favorites!
My husband loves bean sprouts. He doesn’t get to eat them very often because we don’t have anywhere local to buy them. So, I decided to try my hand at sprouting so he can have them whenever he wants and because I also want to try my hand at sprouted grain bread. So after much research, this is how I went about sprouting my own seeds.
First of all, you have to have the right kind of seeds. You don’t want to use any seeds that are poisonous, such as apple, sorghum, Sudan grass, potato, or tomato. Some seeds that are safe and tasty are alfalfa, clover, mung beans, chickpeas, wheat, barley, millet, corn, buckwheat, radish, broccoli, and celery. You also don’t want to use any seeds that have been treated with dyes, chemicals, pesticides or fungicides. Often, seed sold for planting have been treated with these substances to prevent mold and infestation. You should only use seeds that are certified edible. You can buy your seeds at the grocery store in the form of dried beans, peas, and lentils. These are meant to be cooked and have sometimes been overdried. They will sprout, but they won’t yield as much as other types of seeds. You can also purchase seeds for sprouting at your local health food store. Most have a pretty good selection of the most popular sprouting seeds. The best way, in my opinion, is to grow your own. The only drawback is that you have to wait a year to get them. You plant the varieties that you would like to sprout, raise them, and then harvest them when they are mature. They you will need to dry them, either in a food dehydrator, oven, or by solar means. Then you will store the seeds in airtight containers until you are ready to sprout.
So, you’ve got the seeds, now what do you do? You can purchase all sorts of sprouting appliances and equipment, but they are not really needed. You can simply sprout your seeds in old canning jars with a minimal of equipment. After doing this, I would add, that I do think that some purchased sprouting trays would be convenient, but until I can afford them, I’ll continue to use the canning jar method. You will need a clean, wide-mouth, one quart canning jar that has been scalded in boiling water, a screw on canning jar ring (you don’t need a lid), and a piece of panty hose has been cleaned really well.
Now that you’ve gathered your equipment, it’s time for the fun part…sprouting! For these instructions, I’m going to be using Alfalfa seeds. Put 2 tablespoons of the seeds into your quart jar. Fill it half full of lukewarm water. Next, stretch a layer of the pantyhose over the jar and screw down the jar ring until it’s snug, you can also use a rubberband to hold it down. Now let this sit overnight, about 12 hours. In the morning, pour off the water and rinse the seeds in lukewarm water twice, draining completely. Turn the jar horizontally and tap to distribute the seeds evenly, but be sure to keep them away from the pantyhose. Lay the jar on its side in a dark cupboard that doesn’t get too warm. Around lunchtime, rinse the seeds again and thoroughly drain. Spread them back out and place back in the cabinet with the jar lying on its side. Repeat this step in the evening as well. You will need to rinse them three times a day until they have sprouted the required number of days. On the morning of the third or fourth day, rinse them as usual, and then place the jar in a sunny window until the spouts turn green. When they are ready to eat, rinse them and drain well. You can store them in the refrigerator in a tightly covered container for four to six days.
So, why go through all this trouble for a few measly spouts? When you eat sprouts you are eating food that is at it’s highest in both nutrients and enzymes. They are also an excellent source of fiber. They are easy to grow in your own kitchen and will provide you with fresh food all winter long. Sprouts contain higher amounts of proteins, minerals and vitamins because they are young and fresh. They are also easy to digest, so they are really good for those who have trouble digesting certain seeds and grains. They are highly nutritious and can be really inexpensive, especially when you grow your own seeds for sprouting. So, if you have a sprout lover in your family, give sprouting a try. And if you don’t, introduce sprouts to your family and see if you can make some new sprout lovers!
If you pick up a can of soup and find that the sodium levels are lower than you expected, or that a food item advertises it has “less sugar” or “no MSG” ... then there may be cause for alarm.
A relatively young company, Senomyx, may be responsible for the sodium and sugar levels falling in various grocery store items. They may be putting chemicals into your food right now, without telling you and without you even realizing. Under the law, they don’t have to.
Senomyx has contracted with Kraft, Nestle, Coca Cola, and Campbell Soup to put a chemical in foods that masks bitter flavors by turning off bitter flavor receptors on your tongue. The companies can then reduce sugar and sodium levels by approximately half without affecting the flavor.
All of the companies declined to identify which foods and beverages the chemical additives have been or will be added to. These chemical compounds are not required to be listed separately on food labels; they are grouped into the general category of "artificial flavors."
Senomyx was able to obtain FDA approval and a “generally recognized as safe” classification from the Flavor and Extract Manufacturers Association in less than a year and a half, based on a safety study of rats conducted for just 3 months.
Food items that are most likely to contain these new chemicals include soups, juices (fruit and vegetable), ice cream and sauces.
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