Kelly the Kitchen Kop guest posts at Nourished Kitchen where she gives her take on the USDA Food Pyramid. She writes about championing butter, USDA food recommendations and how to truly eat healthy.
Making Fat: How to Render Lard
January 3, 2010 By 124 Comments
Rendering lard is a lost art – a worthwhile technique forgotten in a fat-phobic, Lean Cuisine-centered culture. Many cooks, seeking out local foods and forgotten traditions, have rediscovered how to render lard in their homes. Learning how to render lard needn’t be a difficult task; it requires clean fat, clean water, a good stock pot [...]
Disease and Vitamin D Deficiency
September 3, 2009 By 11 Comments
I recently had my vitamin D levels checked with a simple blood test. While my results came back within the optimal range (35 – 50 ng/ul which should be a minimum of 40 and preferably over 50 ng/ul), the test itself gave me pause for reflection. Vitamin D is critically important to overall [...]
49 Reasons to Be a Vegetarian – A Rebuttal
May 13, 2009 By 53 Comments
I came across this page today highlighting 49 Reasons to be a Vegetarian and wished to address it point-by-point for the edification of readers who may be recovering vegetarians or who may be confused by the points discussed therein. The Environment 1. Conservation of Fossil fuel. It takes 78 calories of fossil fuel to produce [...]
Killer at Large: Why Obesity is America’s Greatest Threat
May 4, 2009 By 8 Comments
Killer at Large: Why Obesity is America’s Greatest Threat, a new film addressing epidemic obesity in the United States, opens with a stirring speech by former surgeon general Dr. Richard Carmona who outlines in no uncertain terms that obesity is the single biggest terror currently facing the American public. He states, “Obesity is the [...]
10 Reasons NOT to Give Up Red Meat
April 7, 2009 By 51 Comments
1. Conjugated Linoleic Acid (CLA) Found in the meat and milk of grass-fed ruminants, like cows, Conjugated Linoleic Acid or CLA is a potent nutrient. Researchers are just beginning to understand the mechanisms behind the potent and positive health effects traditional peoples have enjoyed since the days of hunting and gathering. CLA is known [...]
Fats for Cooking & Fats to Eat Uncooked
April 6, 2009 By 25 Comments
Fats contribute a great deal to food and cooking, but not every fat is suitable for every purpose. Just as not every fat is suitable for cooking, neither is every oil available on your supermarket shelves suitable for a nutritious and healthy diet. Certain fats such as beef tallow and coconut oil have [...]
Fat Soluble Vitamins: Vitamins A, D, E & K
April 1, 2009 By 15 Comments
Fat Soluble Vitamins Fat soluble vitamins are critical to health and wellness–particularly reproductive health and wellness. Unfortunately, adequate intake of fat soluble vitamins is sorely lacking among modern peoples–especially by comparison to traditional societies. Average intake of fat soluble vitamins like vitamin A, vitamin D, vitamin E and vitamin K is inadequate at best [...]
Health News: Trans Fats & Colon Cancer
September 16, 2008 By 2 Comments
A new study published in the American Journal of Epidemiology indicates that consumption of trans-fatty acids is linked to precancerous growths in the colon. Do you really need more incentive to avoid that nasty stuff? Taste alone should guide you to the right choice! According to researchers at the University of North Carolina, those [...]
Food Journals from Weston A Price Foundation
August 31, 2008 By Leave a Comment
I came across this link recently which highlighted three days of meals from the Weston A Price Foundation board members. It’s interesting, to say the least. For some reason, I thought the foods they choose would be lower in carboydrates and higher in protein than they are. I don’t know why [...]
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