Posts Tagged ‘Qualitarian’

Stephen Colbert hightlights Raw Dairy Raid in Venice, CA and it begs the question: Why are some people: celebs, athletes, and not-so-local folks enduring LA traffic and paying to join a private club (Rawesome) so they can consume these products?

Before The Raid
Rawesome was just a local private food club selling some of the best produce, oils, prepared food, nuts, supplements, smoothies, raw meats, wild fish, and yes, raw dairy, that happened to be up the street from me. When I met volunteer Lela Buttery who introduced me to James Stewart, a co-founder of Rawesome Foods in Venice, it was for an interview about what food is and isn’t today, how a grocery store could be run, and how one man’s journey to heal himself led to a business of helping others. So excited about what I saw and tasted, I became a member and began to write a story about James’ personal journey — how switching to whole organic, and yes raw dairy, foods helped him both physically and emotionally. My story would focus on words and phrases like “honesty” and “consumer trust” and “ethics in food production” and the interdependency of “food costs and health costs” of which James spoke so eloquently and passionately. My story wouldn’t be the story of raw dairy, it would be about quality food and the return of the truly local grocery store.

And Then Came The Raid
I heard about it from Lela. How was it? Were you scared? I asked curiously, sharing with her that my only close encounters with military force had been seeing the armed guards at the Dublin, Ireland airport and on Madison Avenue on September 12, 2000, when tanks came through the streets. I could understand their military presence based on the events at the time, but federal guns wielded in a private buying club? Why was our government crying over raw milk? Had it spilled? Had it killed? Had someone just got the address wrong and thought this was a drug bust? None of the above, I soon learned. I will leave the coverage of the raid to Colbert, as they did a most excellent job. However, despite them highlighting the issues in their piece, I left the segment wondering, had consumers’ thirsts been quenched, or was there more to the raw dairy story?

After The Raid
I sat down with Lela Buttery, a biologist, to talk about raw dairy and here’s what I learned:

Me: What does “raw” mean for milk, cheese, meats, produce?
Lela Buttery: When most people think about “raw” they associate it with vegan/vegetarian, but it actually isn’t about animal or not, raw means raw proteins. Raw proteins are virgin proteins. Straight from the animal, untouched — meaning not heated, added to or subtracted from. Raw milk is hand milked from the animal by a reputable farmer with whom you should be familiar and trust their practices. What comes out of the animal is what you consume. Dairy products are made from that raw milk such as: cheese, ice cream, yogurt and butter. Grass-fed, free-range meats (chicken, lamb, beef, pork and bison) are those that are freshly slaughtered and never finished on corn. This is what we mean when we say raw.

Me: How does it taste?
LB: Amazing! Most people think that raw milk is going to be thick or viscous, but the thick viscosity that one finds in conventional whole milk is due to homogenization. Raw milk tastes like milk, but with a fresher more enhanced flavor. Most people comment on how thin the consistency is to what they imagined it to be. The taste is the difference between instant mash potatoes and homemade.

Me: What should I look for when choosing raw on a label? Can I trust that if my grocery store claims a cheese to be raw that it really is?
LB: Due to the lack of an actual definition of the term “raw” it is open to interpretation. So don’t believe everything you see when reading “raw” on a label — investigate! Be your own scientist and test the product. Ask what temperature the product has been heated to. If it was over 150 degrees it’s probably not raw. Be aware! If the food doesn’t occur in nature the way it is packaged, then it was refined in some way.

Me: What if I want to try raw, what should I consider to try first?
Find a reputable farmer that has a small farm. A farmer should want to show off his or her good clean practices. I always tell people to get to know your farmer, visit their farm or know someone that has visited. If a farmer won’t let you visit then do not buy their product. In terms of what food to start with, it is pretty easy to get raw cheese, so I would say start there.

Me: Is raw dairy really safe for me, for my family?
You must know your source. Visit the farmer, watch their practices and sample the products that the farmer is offering. Then make a decision that is best for you and your family. It’s best when the meats are all slaughtered on a weekly basis, eggs the day after they have been laid, and milk hand milked the same week. All cold products are stored in a 30 degrees walk-in cooler. Conventionally products can be weeks old laced with preservative and washed with acids. Some poultry can be frozen up to two years by USDA standards.

Me: Are there any proven nutritional benefits of raw vs. pasteurized dairy?
There are very few studies done on the benefits of raw dairy, but I believe that it is due to lack of funding. However, I believe that raw milk is essentially a super food — it’s nutrient dense, enzyme and mineral rich, so it’s very natural. There are many countries that do not pasteurize and really it is only due to the mass production of dairy the U.S. began to pasteurize. We wouldn’t boil our breast milk, why? Because it may not be as nutrient-rich for the child. Exactly the reasons for not killing raw milk. Pasteurized milk is completely dead and has no enzymes. It is fortified with vitamins, but your body will have a hard time utilizing those vitamins in a media that is not bio-available. There are many consumers of raw dairy that claim it has aided in digestive ailments, like asthma and psoriasis, and does not seem to hurt those with lactose and casein sensitivities.

So whether or not you choose to consume raw dairy, this should help clear up some of the misconceptions.

Follow Ashley Koff on Twitter: www.twitter.com/@ashleykoff


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What do you think of this assessment of gluten-free diets? ABC NEWS Is Gluten-Free Healthy?
I found the info a bit off and the one-size fits all assessment of gluten-free diets very off. It’s true that we get great nutrients from high quality gluten containing foods but we can also get them from high quality gluten-free foods too.  YES you CAN have a very healthy gluten-free diet if you choose nutrient-rich whole ORGANIC foods – many of which naturally contain nutrients like calcium and B vitamins that the doctor in this segment said could be deficient in a gluten-free diet (and what’s more important is that many of our best sources of calcium come from foods in nature that naturally have no gluten in them!).

When it comes to who can benefit from a gluten-free diet, practitioners like myself continuously see that there are people who are gluten intolerant or who have an auto-immune disease where avoiding or reducing gluten intake improves their symptoms. These individuals still need to focus on other components of the diet such as reducing known irritants and choosing anti-inflammatory foods, but gluten still appears to play a key role.

Net net, not all gluten-free products are created equal so not all gluten-free diets should be compared as equals. Organic, whole food, mostly plant-based diets provide nutrition for optimal health – it’s what I call a qualitarian diet — and if you add to it gluten-free because that’s an issue for you, you can gain health improvements overall as well.

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In other blogs I talk a lot about prevention tips or healthIER options for Halloween, I want to address a question I get  asked often (and not just on Halloween)- what do I do if I OD on sugar?

Its important to note that there are all sorts of sugar sources – fruit, fruit juice, dried fruit, cane sugar vs organic sugar, sweeteners – artificial or not, legumes, grains, and so on. And that one’s favorites can be very different – candy lover vs pasta queen or fruit-can’t-get-enough-er. Regardless of your preferences though, the body’s response (and what we seek from sugar) is likely to be the same.

I want more ______
Energy, happiness, to not say “I can’t have” and so on…all translate to “I want more sugar” messages

And so, I provide some tips:

The body gets an inflated (but real) sense of energy / even euphoria, but when that drops its going to cry out more loudly for carbs. To address:

  1. Make sure to focus on sleep, yoga, breathing
  2. Try magnesium for relaxation (from foods or I like Natural Calm as a supplement (I work with them)
  3. Don’t go cold turkey the morning after and skip all carbs altogether but go back to portion control, nutrient balance and eating frequency principles (every 3 hrs). See the AKA menu worksheet on my website
  4. Use a crutch- you can use quality lean proteins as a crutch (have an extra portion or grab when you crave sugar) until the intense cravings pass.
  5. Remember not to beat yourself up – that’s mean 😦  but also can contribute to keeping the cycle going (you get sad or frustrated and then have carbs to feel happy).

Happy Halloween! And remember a holiDAY is one DAY which shouldn’t derail any of us if we go back to our Qualitarian lifestyles the next.

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AKA explains on Good Morning America Health (Video)

Recently the phrase “made with Ancient Grains” has popped up on everything from pastas to cookies to granola packages at  Costco.  Today, I set out to explain the health benefits of  Ancient grains versus modern ones (and there are several) but also to point out that one still has to make the Qualitarian choice note that all the products I selected for the segment are organic which means by definition they are also non-gmo – when it comes to these oldie but goodies, as well as abide by my key nutrition principles of portion control and nutrient balance.   Special thanks to my new friends Bob Quinn (kamut Montana farmer and whole grain historian) and chef / writer Lorna Sass (her “Gruffles” made from kland’s / Nature’s Path Ancient Grains granola are divine and her cookbook “Whole Grains for Busy People” will allow you to enjoy ancient grain health benefits on a modern day schedule).

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