Archive for October, 2010

Step 1: Eliminate red meat and pork from diet. Check.

Step 2: Stop eating chicken and turkey. Check.

Step 3: Become vegetarian (with few exceptions). Check.

Step 4: Work toward an 80% raw and organic diet.

You already know what I think about raw milk. Now my horizons have expanded to raw everything else. It’s a concept that’s been brewing in the back of my mind, but one I didn’t really consider until doing a bit of research. This may sound like common sense, but it turns out that a raw diet rich in fruits, vegetables, nuts, and superfoods could be THE answer. Raw, unprocessed foods contain all the healthy enzymes and minerals the human body needs to function at its best capacity and prevent illness. Research shows (and I intend to do a lot of that and blog about it here) that if people were to eat a raw diet and supplement that with vitamins and minerals, pharmaceutical remedies would essentially be a thing of the past. Now I don’t want to turn this into a conspiracy theory, but Western medicine is a huge moneymaking business. So having a country full of healthy people wouldn’t exactly be good for business, now would it? It would explain why you don’t hear much about nutritional or vitamin therapy. In fact, the news has recently suggested that too many vitamins are a bad thing. If everyone turned to vitamins instead of drugs, then where would our precious drug companies be?

Not only is raw and organic good for people, but it’s good for the environment. Eating raw and organic means you’re supporting organic and sustainable farming and shunning industrial agriculture and cheap, processed foods. To me, it just seems like the next logical step in my progression toward health for both myself and the planet.

Going raw is a feat unto itself, and it’s one I’m going to take step by step. It will take a lot of work and research, not to mention a different way of thinking. But I’ll keep you posted as I go and let you know how I’m feeling and looking as my diet changes. To start, I’ve purchased a raw food recipe book with tips, tricks, and recipes. I’ve also invested in Green Vibrance to supplement my diet. I’m going to start slow, because this is not a diet with which I can go from 0 to 60 in one second. Getting organic and local produce around here, especially coming into the winter season, isn’t the easiest task, especially when I only have weekends to shop. (Where are all the weekend farmer’s markets?) Finally, I really do love my carbs. Cutting those down to a minimum will not be easy.

After this long diatribe, I feel like I should at least leave you with a couple of superfoods you may want to consider incorporating into your diet:

  • Raw cacao nibs. They are very high in iron and antioxidants. Just be warned, they taste like ass. Consider drizzling them with a little agave nectar.
  • Spirulina. It contains 70% complete protein (compared to steak which has only 25% once cooked). You can get it in tablet, flake, or powder form. Good thing I drink Spiru-tein every morning!
  • Green leafy vegetables. Need I say more?
  • Goji berries. They have tons of vitamin C, and also vitamins A, B1, B2, B6 and E with 18 amino acids and 21 trace minerals.

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Though it’s been some time since my last post, I wanted to let you know that we did make it out to the Raw Milk Dairy Days open house at The Robinson Farm. The afternoon was beautiful (I wish I’d brought my camera). This place was much easier to get to than Misty Brook Farm, which makes a difference when thinking about weekly excursions to buy milk. We’d only planned on going to buy milk and get out of there, but we got suckered into doing their walking tour. (By suckered, I mean we were handed a map by the nice lady at the welcome desk.) That was interesting. The tour, which we did on our own, commenced near  one of the pastures where a group of cows was hanging out. On the way to those cows, we observed several chickens and roosters roaming in small fenced-in areas, foraging for bugs. We stood there in the afternoon sun, along with a family, watching the cows attempt to shake flies off their faces. One cow even peed on another one. A bolder cow approached the father of the family and licked the crap out of his hand. I really wanted to pet that cow, but as we started to make our way toward the next pasture, he seemed to get a little skittish.

The next stop was another pasture where some calves were hanging out. I’m not sure if they were the veal cows (I hope not) or just up-and-coming milking cows. The map did distinguish between the two, but as it’s been a month since we walked through these pastures, my mind’s a little rusty. (Makes me wonder what the state of my mind will be in 20 years.)

Across a side street was another enormous pasture. Despite the pasture’s size, the cows were once again gathered in one large clump behind some trees, completely inaccessible to us. By the time we made it through that pasture, I wished I’d brought my sunglasses. Toward the end of the tour, we passed another small enclosure with more calves.

Our walking tour finished, we went to check out the farm stand. Like the one at Misty Brook Farm, it was a small barn/shack with fridges and buckets of fruit and vegetables. It was also a self-serve type arrangement. At least this place had a scale, so we could really weigh our produce and pay accurately. At the time, we only got milk and cheese. We decided to try their “A Barndance” cheese, which is similar to French Abondance. Can you say YUM? That stuff was amazing. Great Panini cheese. Anyway, we wrote out a check for the cheese and two gallons of milk and headed home.

The milk at The Robinson Farm is sold in the plastic half-gallon and gallon containers and is significantly less expensive than the milk from Misty Brook. (I’ll also mention it’s a lot easier to pour when it’s not in a glass jar.) Now don’t go assuming their raw milk is cheap; it’s still costlier than the pasteurized stuff you get at the grocery store (even the organic milk).

All things being equal, my preference is for the Misty Brook Farm raw milk. Maybe it’s the glass containers, but to me it tastes slightly better. Unfortunately, not everything’s equal. The Robinson Farm is closer and easier to get to. Their farm stand is larger and better equipped to handle consumers. And their milk is less expensive and is sold by the gallon. So if we’re going to be drinking raw milk regularly, we’ll probably be heading to The Robinson Farm. And next time, I’m going to bring my camera, so I can take pictures of their traditional red barn.

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