“What others think of us would be of little moment did it not, when known, so deeply tinge what we think of ourselves.”

Seneca

Not much at all to this number, just a little ripe avocado and some diced tomato to dress up an old standby.

An Oldie but Goodie
An Oldie but Goodie

But it’s oh so simple, fast, and Paleo-nutritious.  And just look at how big and orange those free-range egg yokes are!  And the bacon?  Applewood smoked, and taken from a pasture-raised pig.  What you don’t see is the small glass of raw, unpasteurized milk and small helping of raw goat cheese.

And speaking of “Paleo”, “free-range”, “pasture-raised”, “raw, unpasteurized dairy” and your continued, unimpeded access to all of these wonderful things, here are a few links for you you to check out over the weekend:

Carl Lanore, of Super Human Radio, has produced a fantastic run of very interesting interviews as of late.  Check ’em out:

First up, here’s a show that covers probably one of the most contentious and controversial topics within the Paleo community — dairy consumption.  My own take on the issue is that if you do consume dairy (1) make sure that it is only in the raw, unpasteurized form, and (2) let your own body and tolerance levels be your guide as to ingestion amounts.  Lactose intolerant?  Some people find that they can tolerate raw, unpasteurized dairy due to the fact that the host of natural good enzymes have not been destroyed in the pasteurization process.  Paleo purists will, of course, eschew dairy completely — and hey, that’s fine by me.  Yes, raw, unpasteurized dairy was never a calorie source for our Paleolithic ancestors.  However, the results of my research on the subject lead me to conclude that the positives of dairy consumption (protein bioavailability, good fats source, good enzyme source) far outweigh the negatives (small associated insulin surge), and so I add it, in small amounts, to my own diet.  I must re-emphasize, though, that I am speaking of raw, unpasteurized dairy here — leave the pasteurized stuff alone, as it’s no more than a nutrient and enzyme-dead food full of empty calories.

Next up, Carl interviews Judith McGeary, Executive Director of the Farm and Ranch Freedom Alliance (FARFA), about the sham that is the proposed NAIS (National Animal Identification System) legislation.  This legislation, folks, will effectively eliminate your access to small-farm-raised livestock and poultry.  Listen to this show, and please, take heed…and take a stand!

And finally, last but certainly not least, Carl hosts Dr. Loren Cordain on the Super Human radio show.  Now I don’t necessarily agree with all of Dr. Cordain’s ideas — his being totally adverse to dairy consumption comes first to mind — but I’ve never been one to hold an intellectual grudge, or to toss the proverbial baby with the bathwater.  In my mind, the Paleo tent is big enough to cast shade over a whole host of Paleo themes, and I have no problem cherry-picking what I like and leaving behind what I don’t.

Enjoy!  And enjoy the weekend.

In health,

Keith

13 COMMENTS

  1. Carl of SHR has been on a roll lately. A lot of times it is a bit too technical for me, but he’s been right on the money in recent episodes. I’m a few episodes behind, so I haven’t caught up with the Cordain interview, but am looking forward to it.

  2. Great post. I hear you on the dairy. I have a little and feed it to my kids.

    This brings up a dilemma I have that you might be able to shed some light on. I have a local source of raw milk, but the cows are not pastured or only fed grass. I asked the farmer and he feeds them soy and grains. Also, at our local grocer I can get whole milk from pastured cows(or so they say on the package), but it is “killed”. The quan is to have raw from pastured cows, but I haven’t found that yet. Do you have a feeling for which is more nutritious if I am forced in the future to choose between those options? Is the raw milk you buy from pastured cows?

    • Jeff,
      IMHO, I’d hold out for a raw, unpasteurized source from grass-fed/pasture raise stock. Otherwise, the benefits have been nullified. A grain diet alters the mega 3/6 ratio, and of course, pasteurization (only good for extending shelf life) is like chemo therapy — it wipes out everything — the beneficial, along with the (potential) harmful. And, BTW, the potential “harm” has been wildly over-exaggerated by the dairy lobby. Consume anything spoiled and you’re likely to become ill. Likely the reason we evolved to be so adverse to the sight, smell and taste of spoiled foods.

  3. Sorry if I missed this elsewhere on your site – where are you on the saturated fat issue? Cordain fears it, Richard Nikoley/Mark Sisson say it’s your friend.

    From your food pics, it looks to me like it’s your friend too…and mine, by the way…

    • Mark,
      If the saturated fat is from a grass-fed/pasture-raised source, it’s not only fine, but desirable in my book. If it’s from a grain-fed source, I limit/trim it off.

  4. NAIS has been largely financed by the major chicken producers as a way of making sure you get only their crappy, poorly treated chickens & eggs with no alternatives- they know they have an inferior product and wish to eliminate the possibility of competition.

    Last I read the proposed leg, it actually didn’t effect the HUGE companies- it affected small farms (where disease is much less likely anyway) and even home owners- yes, you would have to register the three chickens in your backyard (for a fee), file with the NAIS if you ever took your milk goat to the vet (for a fee) etc…

    This whole thing is an attempt to keep you from having any control over your food.

    Thanks for keeping it in the spotlight.

    • Craig,
      You’re correct in that NAIS does not affect operations that can prove birth- to-slaughter control of commingling with outside animals, i.e., industrial operations. Naturally, this is an impossibility for small farmers.

  5. I got a hold of some raw butter and it was great. It was much stronger than regular butter. I had about six eggs fresh from a friend’s chicken and cooked them up in some that butter. I thought I was in heaven!

    I’d love to find some raw cream. We read our things to do after out kids’ two year old checkup. It said for us to start using low fat milk! Talk about messing up some milk!

    • Brett,
      If I’m not mistaken, there’s a guy at the Raleigh farmer’s market who sells raw dairy. If not, I can put you in touch with the farm I buy it from & he may know of someone closer to you. Get up with me.

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