Question: I have acquired a source for heart meat and am particularly interested in this as a source for CoQ10. Do you have a recommended maximum cooking temperature for say an oven baked casserole in order to maximise the retention of this enzyme, or is it the same as for all other meats (150 degrees?) - Nicole
Answer: This is indeed a good question. My instinct is that you can gently braise at 250 degrees or marinate and grill so that the meat is medium rare inside. But I do not know for sure about this enzyme. Perhaps being bound up in the meat, it is more stable than the enzymes in milk. I do know that people can get their CoQ10 levels up by eating cooked heart.
Question: I was just looking into Rice Bran Oil (I think suspect but need some backup for a debate at college) and read Sally Fallon’s comment on it being extracted at high temperatures. I looked around and found cold pressed varieties for sale. Please let me know a little more about this suspect oil - Melinda
Answer: Even if cold pressed, rice bran oil is high in omega-6 fatty acids so should be avoided. It is not a traditional oil!
Question: I have just read your article on the hempseed protein powder. I have a medical condition where I am not allowed to have dairy or soy products and also have to avoid a lot of meat, almonds and nuts. I have to exercise constantly these day in order to not get fat but this is wasting my muscles instead of toning them as I am low in protein. As I have very little choice for protein supplimentation, and hempseed protein powder is no good in large quantities, then what would you recommend for someone like me?
Your advice would be greatly appreciated. - Angelina
Answer: I do not recommend protein powder under any circumstances. You need to eat small amounts of meat in broth, and also eggs, raw milk and cheese and fish–real foods, not manufactured powders.
About the Author...
Sally Fallon is founding president of the Weston A Price Foundation, a non-profit nutrition education foundation with over 400 local chapters and 9000 members. She is also the founder of A Campaign for Real Milk, which has as its goal universal access to clean raw milk from pasture-fed animals. Author of the best-selling cookbook Nourishing Traditions and also of Eat Fat Lose Fat (Penguin), both with Mary G. Enig, Phd, Sally has a encyclopedic knowledge of modern nutritional science as well as ancient food ways. Her grasp on the work of Weston Price is breath taking and her passion for health freedom, inspiring. In each edition of Nourished Magazine Sally answers your questions about nutrition, health, food and medical politics. Send us an email with your question and we'll put it to her.
Mar 10th, 2008 at 5:15 pm
Hi Sally.
Let me just say that I love NT and have tried lots of the recipes. I do have a query about the use of sesame seed oil. I am a Nutrition and Herbs student as well as studying Tibetan medicine where sesame oil is spoken of highly and from what I gather has been used for a long time. They deep fry bread in it to make it palatable then drink it and it is said to aid in phlegmatic conditions.
It is also applied topically to increase flesh in skinny people or reduce it in those with thick flesh. I have also read in Chinese texts that it is the most absorbable by skin than any other oil.
However, in NT is is said to be high in Omega 6 and so not suitable for “exclusive use”. I would like to add it to my body oil formula for long term use and wonder what your thoughts on this are.
Mar 18th, 2008 at 2:28 am
Processed protein powders may not be the way to go where hemp is concerned, but plain hempseed (hull removed, of course- they call it “hearts”) is a nice food. They say it has no phytic acid or phytates or whatever you call it. No one is saying it is to be used as a sole source of nutrition. It has a good Omega 6 to Omega 3 ratio. It is a fine supplemental food, not something one consumes by the bucket.
May 19th, 2008 at 5:14 am
“I have to exercise constantly these day in order to not get fat but this is wasting my muscles instead of toning them as I am low in protein”
“Cardio” exercise, like running, walking, cycling, etc. will not build the kind of strength one needs in muscle. Strength building from weight resistance will build muscle instead of wasting it. It takes far less time to build strong muscles lifting heavy weights slowly a few times a week than it does to burn excess calories with aerobic exercise/cardio workouts. Strong muscles are key for good health, longevity, balance, weight control, and much more.
Aging and elderly people are especially prone to muscle wasting/loss of strength due to low protein intake and lack of strength building exercise. It becomes a perpetual cycle and results in lack of “reserves” if illness or accidents occur.