Sunday, May 5, 2013

We Are Healthy Because We Eat Lard!

This is part of an article posted by William G.Winter, the entirety and follow-up posts can be found here AT THIS LINK...

"REAL LARD is rendered pork fat (it is called tallow if it comes from a ruminant such as beef cattle). RENDERING is gently heating the fat to separate out the protein strands, the “cracklings”. Interestingly, the cracklings can be a good health food assuming the hogs are pastured, and the rendering natural.  Pure lard is a beautiful, white, naturally-hydrogenated (and therefore healthful), solid fat. Most of its carbon  sites are filled with hydrogens in their natural and normal cis position just as it comes from the hog. Good lard is only 40% SATURATED fat, with 48% MONOUNSATURATED and 12% POLYUNSATURATED  fat.

Lard is stable and the preferred fat for frying, it does not easily turn into trans fats when heated. Potatoes, for example, fried in lard can be cooked in a shorter time at a higher temperature resulting in a better taste and texture as well as less rancidity and embedded oil. Lard is a HEALTH FOOD that needs to be returned to it’s rightful place in the American diet.

There are two kinds of fatty acids that our body cannot make and are therefore called ESSENTIAL FATTY ACIDS, they are both polyunsaturated 18 carbon molecules. OMEGA 6 is double unsaturated LINOLEIC acid and OMEGA 3 is the triple unsaturated LINOLENIC acid. the Omega number refers to the location of the first double bond. Like the other polyunsaturated fatty acids (PUFAs) they are very unstable, go rancid easily and should never be heated. Special and incredibly healthful EFA Omega 3 fats include CONJUGATED LINOLEIC ACID (CLA) which is found in grass-fed animals especially ruminants, DHA (the brain fat)  and EPA which are found primarily in deep ocean fish, and GLA found in some plant oils.

Organically-raised, foraging and outdoor range hogs have the healthiest lard. Conventionally-raised pork get virtually no exercise, live indoors and eat no greens. Much of their diet is of the lowest possible quality.   This lard is of equally low quality. The diet and lifestyle of the hog radically affects the quality of the lard!

Confinement pork lard has similar OMEGA 6:3 ratios to feedlot beef, a 100 gm serving has about 8 grams of O-6 and 0.8 grams of O-3.  A much more healthful ratio of O-6:O-3 can be achieved by increasing the amount of fresh green forages. The O-3 content can be greatly enhanced by feeding flax seed, sea greens, green algae or fish oils. On the other hand, hogs that eat garbage, especially bakery waste will incorporate toxic trans fats, heavy metals or other toxins in the fat. Never consider lard from feedlot “garbage” hogs a health food!   At the other end of the spectrum, free-living warthogs have a ratio approaching 1:1!

The health of Americans plummeted when the “politically correct” diet advice recommended vegetable oils for cooking, especially partially-hydrogenated oils. Shortening, for example, is a liquid oil until manufacturers heat it up under pressure, bubble hydrogen gas into it (with a catalyst to make it all work faster) and force-feed the C double bonds  hydrogen atoms that often latch on in a crossways or trans configuration. (“cis” means “same side whereas “trans” means on the opposite side). A little bit of hydrogen added in the trans configuration increases shelf life of the oil and allows liquid vegetable oils and corn oil not to go rancid in large, clear containers exposed to light and heat on the store shelves A lot of hydrogen added in the trans configuration solidifies the liquid oil, creating stick margarine or solid vegetable shortening, such as Crisco.  Polyunsaturated oils go rancid easily due their unstable double bonds.

Fats are made of FATTY ACIDS which are the carbon-hydrogen chains (C-C-C-C-C-C-C-C-C-C) that latch on in groups of three to a glycerol backbone to make a TRIGLYCERIDE molecule, which are the basic molecules of which all fats are made. The length of the carbon chains and where, if any, double bonds (ie, missing hydrogen molecules) occur differentiate the fatty acids one from another. The more double bonds, the more unsaturated. One double bond gives you a monounsaturate, many double bonds gives you a polyunsaturate, no double bonds gives you a saturated fatty acid. The main saturated fatty acids (from shortest to longest chains): CAPRIC, LAURIC, MYRISTIC, PALMITIC, and STEARIC acids. The main monounsaturate is OLEIC acid.

Olive oil contains 71% OLEIC acid, that heart-healthy, monounsaturated fat that we’re supposed to get more of. Lard contains 44% oleic acid, sesame oil (41%),corn oil (28%), walnut oil (28%), flaxseed oil (21%), cottonseed oil (19%) and sunflower oil (19%),  grapeseed oil (15%) and safflower oil (13%), beef tallow (43%), butterfat (29%), and human butterfat (ie the fat of breast milk at 35%).
Lard  (14%) of the 18-C saturated fat, STEARIC acid, which has been shown in clinical testing to lower cholesterol.

Like olive oil, lard contains 10% of the omega-6 fatty acid LINOLEIC acid, again, roughly the same as human butterfat (breast milk) at 9%.

Lard contains 2% MYRISTIC acid, a 14-C saturated fat that has been shown to have important immune enhancing properties. Human butterfat 8% myristic acid, cottonseed oil (1%) and the tropical oils, coconut oil (18%) and and palm kernal oil (16%) vegetable oils have zero.

Lard contains 26% PALMITIC acid, a 16-C saturated fatty acid, olive oil only 13%, human butterfat contains 25%. Palmitic acid is antimicrobial.

Lard’s basic fatty acid composition as compared to the butterfat of human breast milk. Lard is less saturated, and more monounsaturates:

                                              Saturated          Monounsaturated         Polyunsaturated
Breast Milk                                   48%                    35%                                  10%
Lard                                              42%                    44%                                  10%

WE NEED SATURATED FAT- It makes up over half of all cell membranes and give cells stiffness and integrity. Bones require about 50% of the dietary fat to be saturated so calcium can be absorbed. SF lowers Lipoprotein-a in the blood, an inflammatory marker directly associated with risk of heart disease. SF protects the liver from alcohol, toxins and drugs and the enhance the immune system. Omega 3 fats are retained in the tissue when the diet is rich in SF. Heart muscle contains rich deposits of stearic and palmitic fatty acids as they are the foods the heart muscle uses and which are drawn upon in times of stress. Many SF have antimicrobial properties and protect us from harmful pathogens in the intestine.  There is no scientific evidence to back up claims that SF causes “artery clogging” in fact arterial plaque is only 26% SF the rest unsaturated fat, over half of the plaque is polyunsaturated fat!

TRANS FATS- Are one of the most dangerous foods in the world. They serve no purpose in the body except to cause inflammation, cancer and degenerative disease. TF began to enter the diet of Americans around 1910. Not too many years later we began to see the heart attack “epidemic” begin. Now, most Americans consume up to or more than 20% of their fat intake as trans fats. French fries cooked in vegetable oils (as they all are nowadays) have about 40% TF, cookies and crackers range from 35-50%,and doughnuts are 35-40% TF. If mothers eat TF it will cross the placenta and every cell in the baby will contain TF, even the brain.  Every cell membrane is a layer of fat with a thin protein coating on both sides. If TF gets built into the membrane it is defective and won’t resist viral or other infection and it becomes cancer prone (seen most often in the current skin cancer “epidemic”). TF cause problems in the brain as DHA or other brain fats cannot be made from it, and the stiff and straight abnormal molecule creates overly rigid membranes.  By eating a good balance of SATURATED FATS, POLYUNSATURATES and AVOIDING TF, it is thought that we can prevent MS, ALS, Alzheimer’s, Parkinson’s Disease as well as depression, schizophrenia, and other mental illnesses."

Sunday, March 24, 2013

Hot Apple Dumplings

2 Granny Smith apples
1 cup water
1 cup sugar divided
1 stick butter
1/4 tsp. vanilla extract
8 canned biscuits (I use Pillsbury buttermilk)
4 teaspoons ground cinnamon

  • Preheat oven to 375 degrees. Peel, core and slice apples vertically into 8 slices each. Cover with cold water to keep them from getting brown while you prepare the rest of the recipe.
  • In a medium saucepan, mix the water, 3/4 cup of the sugar, butter and vanilla over heat and bring mixture to a boil.
  • Separate each biscuit in half. Wrap biscuit dough layer around a slice of apple, stretching it to slightly overlap and seal the bottom.
  • Place the wrapped slices sealed side down in a 9 X 13 baking pan. Pour the hot sugar mixture over the apple slices.
  • Mix the remaining 1/4 cup sugar with cinnamon and sprinkle over the tops of the wrapped apples. Bake for 35 minutes or until golden brown. Serve warm with vanilla ice cream! YUM!
Shared via Karen's Kreative Cooking on Facebook

Momma's Apple Crisp

2 cups all-purpose flour
2 cups rolled oats
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups packed brown sugar
1 1/2 cups butter
2 quarts peeled, cored and sliced apples
  • Preheat oven to 350 degrees F (175 degrees C). 
  • In a large bowl, combine the flour, oatmeal, cinnamon, nutmeg and brown sugar. 
  • Cut butter into mixture until crumbly. 
  • Take half of the mixture and pat it into the bottom of a 9x13 inch baking dish. 
  • Cover crumb mixture with apple slices, then sprinkle apple slices with remaining crumb mixture. 
  • Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until apples are tender.
Shared via A COUNTRY MOMMA'S HANDS on Facebook

Strawberry Angel Food Trifle

(1) store-bought angel food cake
24 oz. container frozen strawberries, sliced with sugar added, thawed
24 oz. or 3 cups vanilla pudding (We used 6+ small individual cups this time)
16 oz. container of whipped cream, slightly less than the whole container
Fresh strawberries for garnish

Tear angel food cake into medium pieces. Begin layering cake, strawberries, pudding and whip cream in a large clear glass bowl.Continue irregular layers, filling the bowl. Top entire dessert with a solid layer of whip cream. Slice a few fresh strawberries for garnish Refrigerate overnight or at least 4 hours before serving. To me it tastes like all the flavors of strawberry shortcake in one big yummy bite! I think it would be GREAT to add blueberries to this mix too.

Shared via THIS LINK

Sunday, November 11, 2012

First Aid Preparedness: Part 2

The Herbal First Aid Kit

The herbal first aid kit is essential to those who do not want to be dependent on pharmaceuticals and the political science behind them. In the event that excessive regulation should take over the medical industry, or should OTC medications be scarce or too expensive, this is where the herbal first aid kit comes into play.

Two main parts of the herbal first aid kit are tinctures and essential oils. Now, let's be straightforward so that no one gets caught up in the marketing hype, there is NO SUCH THING as "therapeutic grade essential oil." Should you be sure to investigate the purity of any essential oil that you purchase? Absolutely! The individual or company should be able to tell you where the plant was obtained from, and how the oil was extracted from the plant, as well as if any carrier oils were added to it for whatever reason. If they cannot tell you that, do not buy from them. However, there is no need to worry about any non-existent certification for essential oils.

While essential oils can be made at home, they do require some special equipment (like a steam distiller for steam distillation) which can be a bit costly. The cold press method does not require fancy equipment, but it can only be used for certain plants and nuts. An oil obtained by the "extraction" method uses chemicals to draw the oils out of the mixture created. Absolutes are often made this way. Your two main options, though, will be steam distilled (which is the majority) and cold pressed essential oils.

Clove essential oil is good to have on hand for toothaches. Tea Tree and Rosemary essential oils are good for antiseptics and antibacterials. Thieves Oil is a combination oil that is excellent against colds, flu, and other illnesses. If you can obtain it or make it, Jewelweed EO is good to have on hand as a poison ivy combatant. Thyme EO is a must-have for parasite and bacterial infection.

Tinctures are quite different than essential oils, and are usually made for ingestion. This can be done at home. (See a video from Mountain Rose Herbs on Youtube HERE)  

Echinacea tincture is good for an immune booster, and there are many others such as this anti-viral anti-flu tincture from Frugal Canning.

And while this is not a tincture or oil, a friend recently shared a homemade cold medicine.

HERE is a link to a PDF of many different herbs and their place in first aid care.

Do you have any suggestions or recipes that you would like to share? Leave a comment below!

Friday, November 9, 2012

First Aid Preparedness: Part 1

One of the most important, and often overlooked, aspects of preparedness is the family first aid kit. The ones you can buy in the stores that are pre-packed are usually very expensive and very limited. Therefore, it is more economical to build your own.

The first thing you will need is a plastic tote to put your supplies in. I would advise an orange or red rubbermaid or sterilite tote. These can be easily found at your local Walmart after Halloween and Christmas.

Then, to stock it. I have complied a list of some items that you may want to consider including in your first aid kit:

  • Antiseptic like Povidone Iodine.
  • Rubbing alcohol for wound and tool sterilization.
  • Hydrogen Peroxide.
  • Antibiotic cream like Neosporin and the type. Store brands work just as well as the name brands.
  • Hydrocortisone Cream.
  • Band Aids of all sizes, at least three or four boxes. Waterproof is best. 
  • Superglue, for sealing cuts and preventing infections. (They use superglue in hospitals as well.)
  • Non-stick gauze pads of various sizes and surgical tape for wounds that are too deep for band aids. 
  •  Campho-Phenique for bug bites and stings.
  • A few ACE bandages of different sizes.
  • A splint.
  • Activated Charcoal, in case of ingestion of anything potentially poisonous.
  • Pain Relief tablets like Ibuprofin or Excedrin. If you have children, make sure to get some children's Motrin and some medicine droppers or cups.
  • Low dose asprin. 
  • Cold Packs
  • Curved upholstery needles, locking needle nose pliers, and lightweight fishing line for stitching wounds if needed. (Learn How To)
  • Latex or non-latex gloves for sanitation purposes.
  • Hemostat Powder to help stop bleeding. Veterinary grade is fine for human use, and a lot cheaper.
  • A sport bottles of water, the kind with the pop-top, for eye rinsing. 
  • Hand Sanitizer or alcohol wipes.
  •  A Snake Bite Kit for extracting snake venom. Make sure to use an application of activated charcoal as well to treat the wound and destroy any venom that may have been missed. See how HERE.

This short list would be a good start to any emergency first aid kit. Many suggest also including a military grade field surgical kit like THIS ONE, if so desired. Others suggest a wound stapling kit, but from having parents and grandparents who have had staples, they are a lot more difficult to maintain, and stitching is my preferred method for larger wounds.

Do you have any other suggestions? Post them below!

Part 2 coming soon, tips, how-to's, and herbal first aid.

Wednesday, November 7, 2012

Preparedness Series: Intro

So, what is preparedness exactly? At first mention of prepping many conjure images of "doomsday extremists" who have the notion that the world is coming to an end (and we will somehow be able to survive it?) along with a zombie apocalypse and alien invasion. However, preparedness is actually very simple, very commonsensical, and also very biblical.

PREPA'REDNESS, n. The state of being prepared or in readiness.

In readiness for what? You may ask. Anything! Is my response.

Loss of a job. Cut in pay. Long term power outage. Natural disasters. Rising fuel and energy costs.


So many, including our family, have found themselves in dire straights due to a layoff or an unexpected illness. Anything that may put a strain on your normal budget is what you need to be prepared for, and you need to be prepared for long term supplementation, especially in the event of a natural disaster like Hurricane/Superstorm Sandy which just recently hit the New England area, and Hurricane Katrina who's effects are still seen and felt even now, seven years later. FEMA cannot be depended on for a timely or sufficient response, as they have proven in every major natural disaster since Katrina, so we must be prepared to take care of ourselves, and our immediate neighbors.

Some topics that we will cover include the following:

1 - First Aid Preparedness: What to stock in your first aid kit, and how to use it.

2 - Primitive Cooking: How to cook what when power is out and natural  gas is not an option.

3 - Water Purification and Storage.

4 - Alternative Power: Such as solar power and hot water and how to build each system to work either off-grid or grid-tied. (Advice from a professional electrician)

5 - Sanitation: Laundry and sanitation tips for emergency times.

6 - Gardening: How to store seeds, how to save seeds (within the law), and some simple how-to's.

7 - Food Storage and Preservation: If the power goes out, you need to be prepared to store food.

8 - Small Livestock and Game

9 - Bugout Bags: Be prepared, in the event of a natural disaster, to have necessary items on hand if you have to leave your home and walk for help due to downed trees and communication.

 All will be linked as they are published, we are going to aim for one to three in-depth posts per week. If you have any requests or suggestions, please feel free to post here!

"Go to the ant, thou sluggard; consider her ways, and be wise: Which having no guide, overseer, or ruler, Provideth her meat in the summer, and gathereth her food in the harvest." Proverbs 6:6-8