I have a raw milk smoothie for breakfast with 2 raw eggs, half a banana and a tablespoon of coconut oil. Lunch is raw milk yogurt with fruit or a Salad and Meat. Dinner is Meat and vegetables(avocado, tomato, cucumber, greens etc (no rice) and a glass of raw milk …and every second day I eat a slice of sprouted bread with butter and organic sultanas on it for dessert. The only off track thing I have occasionally is a one square of 70% dark choc but very seldom now as I just don’t crave it like I used to. I hardly snack at all since being on the raw milk. I drink RO2 filtered water.

I exercise about 4 times a week, cardio and weights. I was diagnosed with Polycystic ovaries several years back and use a little natural progesterone cream to keep that in balance. I may be slightly Hypothyroid also (but not confirmed) as I notice my basal body temperature tends to be slightly on the low side, though not dramatically so.

I am now doing my best to follow the nourishing traditions recommendations …but I have only just started reading the book so I am still working my way through all the information that I need to know and haven’t yet applied many of the recipes. Although my diet in the past has been pretty healthy for the most part (never ate junk food). And I was aware of a good deal of the info in Nour Traditions from other sources.

I really need to lose weight as I gained a lot after having my son and have found it virtually impossible to lose regardless of enormous effort. I am currently 220lbs ! but was 210lbs just before I started raw milk. I used to be 170lbs before having a baby. Which was a good size for me. I am 5 foot 8 inches. And even at 220lbs I actually don’t look really huge …I am a muscular build and have always weighed heavy even when I have looked very slim. I am 37 yrs old.

I would REALLY appreciate any help as to why I am gaining weight with the raw milk as it seems obvious this is what is causing the weight gain because the change to using it coincides perfectly with the gain, previously I couldn’t lose weight but at least I wasn’t gaining it. Lastly I do notice that the milk does give me a bit of phlegm in my throat but as far as I know I don’t have an intolerance to milk. I would really like to continue with the milk because I feel good on it but I am very concerned about the weight gain! Please Help.

We sell our pastured pork to a lot of local stores and restaurants. Many of the cooks use the hocks, feet, bones and heads for soup and stew stocks so this art is not lost - just in need of more widespread rediscovery. We don’t sell all the bones every week, there isn’t the demand, yet. I continue to work on educating people about the value of these low on the pig cuts. Just the other day I posted about eating “High on the Hog“.

When looking for a source of bones, ask the store meat department manager. They can special order from the farmers. The order cycle may take a few weeks from when you ask to when you get something special so advanced planning and patience is important. Another wonderful but less common resource in modern cooking is lea lard and back fat which can come with or without the cracklin skin.

Cheers,

Walter Jeffries
Sugar Mountain Farm
in Vermont

I’d certainly like to hear more about your experience. I have chronic candida and have not been able to eliminate it. I would certainly be interested in hearing what you have to say. I think my candida is a result of overconsumption of antibiotics due to female issues. I have acquired allergie, and have huge shiners on my eyes that I am trying to get rid of, as well as the chronic fatigue syndrome. I’ve been suffering from it for over a decade and my health is declining. I’m recently started detoxing and am feeling a bit better but it is a long process that I know is going to take some time. I’m taking a liquid multivitamin that contains the B12 and B6 but am not taking the caprilic acid or the collidal silver. I wonder if those are why you are feeling better.

I have the rash on my stomach and it doesn’t seem to be getting better.

I just got an email newsletter from Dr. John Cannell of the Vitamin D Council. He cited several studies, which showed the relationship of Vitamin D with reduced rates of breast, colon and certain other cancers. What bothered me was that these studies also showed that Vitamin A counterracted the positive effects of Vitamin D. He recommended avoiding cod liver oil and retinol. I was srprised. I thought that vitamins A & D worked together.

What do you think about this?

Bit of a late post given the first was posted some time ago.
1. jaggery and rapadura are the same thing as is panela. jaggery is however more descriptive of the process rather than the product.
2. jaggery production has higher quality control than traditional South American rapadura production, fact of life India is better at it, being the world’s largest producer of jaggery.
3. At the time this article was posted Australian cane farmers were forbidden by law (the Sugar Act) to do anything else with their sugarcane other than send it to sugar mills for conventional sugar production. If a farmer sold sugarcane juice at the local markets they were promptly prosecuted for offences against the act, I know several farmers who were forced to stop alternative sugar production in Queensland. Thankfully the act has now been repealed.
4. Organic sugarcane production is almost impossible in Australia as our only monopoly cane breeder now prepares to introduce GM sugarcane varieties into the market because they have failed in the past 1o years to produce anything decent via conventional breeding techniques. This is compounded by the fact that all previous sugarcane varieties are heavily Smut disease susceptible and will later this year be banned from growing under the Queensland Plant Protection Act forcing farmers to use the more modern resistant varieties.
The good news is the Australian sugar industry or rather the conventional sugar industry is in complete disarray and endanger of collapsing due to inequity within the milling and breeding system.
As a result some of us more enterprising cane farmers are now investing in alternative sugar production systems. Conventional Australian rapadura (that is rapadura produced from conventional sugarcane production, not organic certified cane) will be available in far North Queensland (Cairns area) later in 2010.

Pete Cabassi`s Kobe’s Gourmet Butchery in White Hill ,Samuel Village Shops,Camp Hill.

I have visited Meat markets and Butcher shops from the Gold Coast to Sunshine Coast ,Toowoomba and up to Gladstone and trust me,so far I have experienced anything like Pete had to offer.

Class and cleanliness - 10/10, Customer Service -10/10, Quality - 10/10 , Speed - 10/10 , Product Freshness - unbeatable, tender, juicy ,rich and absolutely delicious Meats that’s full of flavour and cooked to perfection.

Wagyu Beef - 11/10 ,Chicken,Veal and Lamb 10/10 , Angus Beef, Duck, Sausages…mmmmmm - 110% above any expectations.

I am so excited to share this with all of you and I strongly recomend Pete Cabassi`s Kobe’s Gourmet Butchery in White Hill.

I wish him all the best and hope for his business Success.

Well done Pete !!!

thanks again for the info, so helpful!