Why New Yorkers will be sipping bone broth (in coffee cups) this winter



 This winter, if you see a vibrant woman full of energy, with glowing skin, strolling through the East Village sipping a steaming, hot beverage, it may not be coffee. It could be grass-fed beef broth, made with bones and infused with ginger.

On Monday, renowned chef and Hearth owner Marco Canora introduced Brodo, New York City’s first take-out window devoted to sippable broths—and he’s betting on the fact that people will be intrigued by both the health benefits and the taste. “I want to create a new hot beverage—a whole new category,” he says.

He might be on to something. In the wellness world, at least, bone broth is having a serious moment. More and more health coaches, nutritionists, and beauty gurus are recommending it for its many benefits, from boosting gut health and fighting inflammation to providing a dose nutrients like magnesium, potassium, calcium, amino acids, and collagen. Food pioneer Sally Fallon Morell’s lastest book is called Nourishing Broth: An Old-Fashioned Remedy for the Modern World and trendy London health company Hemsley + Hemsley makes cheeky totes that say “Boil Your Bones.”

Canora is in tune to all of this, but his love for broth has deeper roots. “I grew up in an Italian household, and brodo is something you have at all the holidays,” he says. “Every Christmas dinner, every Easter dinner, they start with broth.” Not to mention its broader history. “I love that it’s been around forever and there are proverbs from South America that say a good broth can revive the dead,” he says.


pots of simmering stock

At Hearth, he’s been making what he calls Easter broth (now called “Hearth Broth”) for more than ten years, boiling two whole turkeys, 40 pounds of beef shin, and 15 stewing hens in a massive stock pot in the basement and using it as a base for lots of dishes on the menu.

“Every time I walk in the door, if the Hearth Broth is on the stove, I get myself a cup or bowl, I pour myself some, I season it, and I sip on it, and I’ve been doing this forever,” he says. Even more so since he visited a nutritionist two years ago and decided to totally revamp his eating habits for better health. (His next book, out December 30, is called A Good Food Day: Reboot Your Health with Food that Tastes Great.)

At Brodo, which is just a tiny window on First Avenue, around the corner from Hearth’s entrance on Twelfth Street, Canora is currently offering three broths: Grass-Fed Beef (infused with ginger), Organic Chicken, and the Hearth Broth, all of which are served in small ($4), medium ($5.50), or large ($6.75) coffee cups, just like your Starbucks order. And you can choose from add-ins that boost both flavor and nutrition, like fermented beet kvass, spicy Calabrian chili oil, and fresh grated turmeric. He says he’ll add a vegetarian broth next, made with veggies, seaweed, and dried mushrooms, and possibly a seafood broth later, and he’s experimenting with other add-ins like parsnip juice and coconut milk. When he discusses the endless possibilities, you can feel the excitement in his voice and expressions.

“I want people with coffee cups and sip lids to be walking down the street sipping on broth—not coffee, not tea, not Gatorade,” Canora says, “because of all of these reasons, and also because it’s f*cking delicious. There’s something so satisfying about sipping a hot cup of broth that I feel we all need so badly in our lives.” —Lisa Elaine Held

Brodo (at Hearth), 403 E. 12th St., window on First Ave., East Village, @brodonyc


Most Vegetarians Return to Eating Meat…or…How I Almost Killed My Children.

eat dog
Sorry…..this was just too funny….and I couldn’t pass it up.

According to Psychology Today, roughly 75% of vegetarians eventually return to eating meat with 9 years being the average length of time of abstinence.

The most common reason former vegetarians cited as the reason they returned to meat was declining health.

Other former vegetarians cited persistent physical weakness despite eating a whole foods, plant based diet while others returned to meat at the recommendation of their doctor.

Because I thought I was doing the ‘right thing’ for my health and the health of my children; back in1975 I made the decision that we would all become low-fat vegetarians. I devoted myself to studying and completely absorbing vegetarianism and became a focused and zealous cook. I learned how to combine all of the proteins, amino acids, grains and vegetables in order to make certain that my family and I were obtaining all of the ‘necessary nutrients’ for optimal health;

…we ate only plant foods, whole grains, and that included a lot of GMO soy, gluten/gliadin and GMO vegetable oils.

Back then pre-prepared vegetarian food was not available in the grocery stores so I made absolutely everything that went into our mouths from scratch. I was convinced that I was doing the best thing for my family. Main stream media and the federal government was preaching, (just as they are today!) that vegetarianism was the healthiest way to eat and that it would sustain peoples all over the globe if only everyone ate plant foods instead of meat – It was the moral and conscience thing to do!

I wish I could tell you that all of my research, efforts and determinations produced excellent health for myself and my family…

…unfortunately what I learned first-hand was that low-fat vegetarianism consuming ‘healthy’ whole grains was the fastest way to completely lose and break the health of growing children and of thriving adults.

Every single one of us developed an auto-immune disease that we will all have to deal with for the rest of our lives.

 My children are grown adults now and their health was so supremely compromised by eating a ‘properly prepared, ‘healthy’ whole grain, low-fat vegetarian diet’ growing up that my non-overweight, athletic son’s immune system decided to attack and devour his pancreas and he developed *Late Onset Adult Diabetes (LADA) in his early 30’s.

*LADA is an autoimmune disease and is a form of Type I Diabetes, the same as Juvenile Diabetes that a baby is born with or develops as a young child. It is not the same thing as Type II Diabetes which should really be called DIAOBESITY because that form of Diabetes is caused by eating too many refined carbs, processed food and being overweight…none of which applied to my son.

My daughter developed serious allergies and an IGA deficiency, which also is a debilitating autoimmune disorder. I didn’t know or understand it at the time but she was also a GAPS baby/child and even today in her 30’s is constantly working at re-balancing her life-long gut disbiosis.


I personally slaughtered my thyroid and adrenal glands and destroyed any hormonal balance I once had; I will be slogging with these issues for the rest of my life.

Anyone would have thought that my children and I went around licking the counter- tops and shopping-cart handles at the supermarket; because we were ALWAYS sick with one virus after another, my children and I constantly had stomach, ear and upper respiratory infections.

Being a vegetarian taught me a lot….of what NOT to do! Oh, if only I could only go back in time and re-do that big decision to become vegetarian.

This is THE REASON I am so adamant about the teachings of Weston A. Price and the importance of eating a traditional diet that truly does contain ALL of the protein, vitamins (especially fat soluble vitamins A, D, and K), minerals, nutrient dense animal foods and critical fermented foods one needs for optimal health FOR LIFE.

Surveys have shown that another big reason that vegetarians returned to meat was due to irresistible cravings. This occurred even among long-term vegetarians, they talked about their protein cravings or how the smell of cooking bacon drove them crazy.

One survey participant wrote:

“I just felt hungry all the time and that hunger would not be satisfied unless I ate meat.”

Another put it more humorously:

“Starving college student + First night back home with the folks + Fifty or so blazin’ buffalo wings waiting in the kitchen = Surrender.”

Sustainably Raised, Grassfed Meats Prove Enticing to Vegetarians

About half of vegetarians originally gave up meat for ethical reasons. Pictures of confined animals standing on concrete in their own excrement and the stench of factory farms on country roads from 5 miles away is no doubt plenty of reason to turn away from meat.

Some former vegetarians, however, have recognized and embraced the grassfed movement back to sustainable and humanely raised, cruelty free meats as a real ethical alternative.

Some of these meat eating converts view buying grassfed beef and other sustainably raised animal foods as a new form of activism similar to their boycott of factory farmed meats when they were vegetarians.

Berlin Reed, a long term vegetarian with the tattoo “vegan” on his neck is one of these. Now known as “the ethical butcher”, he believes that promoting customer contact with butchers, which has been lost in recent decades with the rise of factory farming, is the key to an improved and sustainable meat system.

Omnivores Healthier Than Vegetarians

The article in Psychology Today ended on a baffled note with the author wondering if meat eating could potentially be in our genes?

The results of this survey are not surprising and are in fact a testament to the research of Dr. Weston A. Price. 

Dr. Price traveled the world in the 1920′s and 1930′s visiting 14 isolated cultures in the process. During this adventure which he documented in great detail with amazing pictures in his masterpiece book Nutrition and Physical Degeneration, Dr. Price concluded that while the diets of the natives varied widely, nutrient dense animal foods high in the fat soluble vitamins A, D, and K (also known as Activator X) were the common denominator. Consumption of these animal foods were revered in these communities as they bestowed vibrant health, ease of fertility, healthy children, and a high resistance to chronic and infectious diseases.

This discovery was surprising to Dr. Price who had expected to find the vegetarian cultures to be the healthiest cultures of all. But, the vegetarian cultures he examined displayed much more degeneration than the omnivore cultures…

…and he could not deny that the health of the indigenous omnivores exceeded that of the vegetarian cultures.

Therefore, in the famous words of Pink Floyd,  “Eat yer meat!”,

And, while you’re at it make sure it’s grassfed because even meat eaters HATE FACTORY FARMS!!!!

and I’d like to add; “AVOID ALL GRAINS!” But that’s another topic for another day. Stay tuned.




Cholesterol is vital for balanced hormones and the manufacturing of hormones that deal with the stress of everyday living.  These hormones also are protective against heart disease and cancer.

Cholesterol is essential and needed by the body to make all the sex hormones including Andogen, Testosterone, Estrogen, Progesterone, and DHEA. Without these *vital hormones you place yourself at an extremely high risk of developing the usual diseases of aging (cancer, heart disease, diabetes and others), and you will suffer from accelerated aging. 

Just a quick note here: If *sex hormones were dangerous; then every teenager on the planet would be dieing (or at least have the diseases that our parents in the nursing home have)! Sex hormones are GREAT and they keep you young a lot longer!

Cholesterol is necessary for the body to properly use Vitamin D, which is critical for all body systems including the bones, nerves, proper growth, mineral metabolism, muscle tone, insulin production, fertility, and strong immunity.

Bile salts made by the liver require cholesterol. Bile is critical to the digestive process and absorption of dietary fats.

Cholesterol functions as a powerful antioxidant in the body and is protective of free radical damage to your tissues.

Cholesterol is vital for proper functioning of the brain. Cholesterol is used by serotonin receptors; (serotonin is the body’s natural “feel good” chemical).  Low cholesterol levels have been associated with aggressive and violent tendencies, depression and suicide.

Babies and children MUST have cholesterol in their diets for proper growth and development of the brain, nervous system, and immune function. Did you know that breast-milk is rich in cholesterol and contains a special enzyme for the baby to properly utilize it.

Cholesterol is necessary for proper functioning of the intestines and maintaining the integrity of the intestinal wall.  Low cholesterol diets lead to leaky gut syndrome and other serious digestive problems.

Cholesterol is essential to repair damaged cells. This is why cholesterol levels naturally rise as we age because they are so beneficial to the elderly.  Women with the highest cholesterol actually live the longest! 

Source: Eat Fat, Lose Fat: The Healthy Alternative to Trans Fats: Mary Enig, Sally Fallon: 9780452285668: Amazon.com: Books.

Cholesterol Builds Muscle? Cholesterol and the Big FAT Lie


We have been programmed to believe that any form of cholesterol is bad for us.

In fact, the opposite is true.

There is a new study finding that low levels of cholesterol can actually reduce the beneficial muscle gain from exercising. Research has also shown that people who die of heart disease have low or average blood cholesterol.
Despite the plethora of previous and on-going scientific studies, there is NO evidence linking a diet high in saturated fats and blood cholesterol levels and coronary heart disease. In fact, almost ¾ of the fat that accumulates in the arteries is unsaturated fat.

Researchers looked at 55 healthy men and women in their 60s. Overall, the study concluded that there was a significant link between dietary cholesterol and the increase in strength: Those with the higher cholesterol intake had the most muscle strength gain. What’s more, the test subjects who were taking cholesterol-lowering drugs showed lower muscle gain than those who were not.

The researchers conducting the study were stunned. “Needless to say, these findings caught us totally off guard,” said lead researcher Steven Reichman, a professor of health at Texas A&M University.

Cholesterol facts:

Cholesterol is so vital to the body it takes a lot of cholesterol to build and maintain a healthy body, especially the brain—There are 100 grams of cholesterol in the body, 25% of which is in the brain, the highest concentration in the connection between nerve cells and myelin that protects brain and nervous tissue.

  • Cholesterol is in all cell membranes and stored in adipose tissue.
  • Human breast milk is high in cholesterol because of the developing brain and eyes of an infant, which require large amounts of cholesterol.
  • Cholesterol is the main ingredient in bile which is an emulsifier necessary for digesting and metabolizing dietary fat. Bile is the only way cholesterol leaves the body and is made and excreted at the direction of the liver.
  • Cholesterol is a powerful antioxidant that prevents cancer and slows aging by protection from free radical damage.
  • Cholesterol provides structural support for the cells of the body.
  • Cholesterol is the raw material needed by the body to produce Vitamin D and hormones.
  • Cholesterol is structural glue used by the body to repair lesions and fissures (caused by inflammation, nutritional deficiency and toxins) in coronary arteries.
  • Even at a very high dietary cholesterol intake, the fraction absorbed decreases, tending to limit absorption as the body keeps levels in balance with circulating blood cholesterol around and back to the liver.

Cholesterol Components:

Here are some of the components that make up cholesterol and its function in the body:

  • Cholesterol is composed of a sterol or high molecular weight alcohol, fat and fat soluble vitamins, which are bundled together into lipoproteins.
  • Lipoproteins are “transport vehicles” for fat and cholesterol in the body that travel in the blood and vary in size. Listed are from largest to smallest order of lipoproteins with “transport vehicle”equivalents:
  • Chylomicrons – Bus – made in gut, transports dietary fat reassembled and sent out from intestinal wall
  • VLDL – Van – Made in liver, transporting liver-made-fat and cholesterol throughout the body
  • LDL – Car – Main transporter of cholesterol throughout the body-LDL is the metabolic residue VLDL
  • HDL – motorcycle – Secreted by the liver separately, transporting “loose cholesterol” back to the liver for recycling.

Not surprisingly, VLDL , the liver-made-fat, is generated in response to ingested carbohydrates resulting in its metabolic residue, LDL. The more carbohydrates eaten the more VLDL is required to transport fat out to the body unloading its triglycerides.

High triglyceride (TG) and low HDL numbers indicate the strongest risk factor for heart disease. Divide TG by HDL for ratio. Anything above a 1:1 ratio is greatest risk indicator. (Example: TG 90, HDL 90 = 1:1 ratio – good; TG 150 HDL 30 = 5:1 ratio – bad) A TG number greater than 100 and a low HDL number is a strong indication that the LDL is probably the small, dense sticky blood Pattern B. An HDL number that is high with a low TG number indicates a probable Pattern A LDL, which is “large and fluffy.” An example would be TG 65, HDL 98, and is considered more desirable.

Cholesterol and Diet:

Let’s look at what happens when you eat a “High cholesterol” meal rich in saturated fats versus a “Government Recommended Food Pyramid” high carbohydrate meal.

Steak and Eggs (including the YOLKS!): The fat and protein begin to separate in the stomach and ultimately become gut assembled dietary fat, releasing Chylomicrons into the bloodstream via the lymph, traveling until they release fat to the cells, shrink and disappear, being cleared from circulation within 2 to 3 hours.

Cereal and skim milk: Glucose from the carbohydrates is sent directly into the blood and may be used in the short term for energy. After a short delay the liver starts converting excess carbohydrate into the body-made-fat called triglyceride. The liver then bundles triglycerides (liver-made-fat) with cholesterol and protein sending it out into the bloodstream as VLDL, the second largest lipoprotein and main transporter of liver-made-fat which can go on for several hours after a meal unloading its triglycerides.

As you can clearly see, metabolism is very different between a “high cholesterol, saturated fat” meal and a low-fat high-carbohydrate meal based on the food pyramid.

The body prefers fat as its main source of fuel.

Saturated fats from animal and vegetable sources provide a concentrated source of energy that is very efficiently utilized by the body.

In addition, saturated fats are

  • Modulators of genetic regulation, prevent cancer, act as carriers of fat soluble vitamins A, D, E, and K and mineral absorption as well as numerous other biological processes
  • The main source of fuel for your heart, and also used as a source of fuel during energy expenditure – (The heart is the only organ that doesn’t get cancer)
  • Useful antiviral agents (caprylic acid)
  • Effective as an anticaries, antiplaque and anti fungal agents (lauric acid)
  • Useful to actually lower cholesterol levels (palmitic and stearic acids)

Eight of the most common saturated fats and their sources are as follows:

  •  Butyric – Milk fat of ruminants – butter
  • Caproic – milk fat
  • Caprylic – animal fat, plant fat, milk and some seeds
  • Capric – milk and some seed fats
  • Lauric – palm kernel, coconut, human breast milk
  • Myristic – milk and dairy products
  • Palmitic – animal, plants and microorganisms – palm oil and meat
  • Stearic – animals, plants, cocoa butter – meat and cocoa butter

An on-line search in Wikipedia’s definition of saturated fat states,
Deepfry oils and baking fats that are high in saturated fats, like palm oil, tallow or lard, can withstand extreme heat (of 180-200 degrees Celsius) and are resistant to oxidation.

A 2001 parallel review of 20-year dietary fat studies in the United Kingdom, the United States of America and Spain concluded that…

…polyunsaturated oils like soya, canola, sunflower and corn degrade easily to toxic compounds and trans fat when heated up.

Prolonged consumption of trans fat-laden oxidized oils can lead to atherosclerosis, inflammatory joint disease and development of birth defects. The scientists also questioned global health authorities’ willful recommendation of large amounts of polyunsaturated fats into the human diet without accompanying measures to ensure the protection of these fatty acids against heat- and oxidative-degradation.

With all this information on how good saturated fats are and how bad polyunsaturated fats are, why are we so ingrained to believe that low-fat (polyunsaturated fat) and high carbohydrate diets are so healthy?

Cholesterol and Heart Disease:
In 1953 Ancel Keys, American Heart Association board member and professor at the University of Minnesota, published his Six Countries Analysis, showing a correlation between dietary fat and heart disease.
What you don’t hear is that the study was actually a 22 country study, but Keys didn’t like the results of the total 22 countries, which indicated that there was no correlation between consumption of saturated fats and heart disease, but actually the opposite. Keys omitted the other 16 countries and chose the 6 he knew would support his hypothesis.
A fellow AHA board member and staunch Keys supporter, Jeremiah Stamler, wrote a self-help book, Your Heart Has Nine Lives, which advocated the substitution of vegetable oils for butter and saturated fat. The book and Stamler’s research was sponsored by the makers of Mazola Corn Oil and Fleishmann’s Margarine.

In addition, an interesting point to mention is the fact that cholesterol lowering statin drugs account for more profit than any other drug. Statin drugs reduce the liver’s production of coenzyme Q10, which is vital for the proper function of the heart and other muscles. Moreover, recent studies have shown statin drugs to cause cancer in humans and laboratory animals.

In the 1980’s the total cholesterol number considered safe was 240 and below. Why does the safe cholesterol number keep going DOWN? The most profitable drug needs marketed and sold! Doctors now seem to be more driven by a number more than internal health. Blood Cholesterol numbers naturally go up as we age and are protective in adults over 50.

French researchers found that “the incidence of cancer began to climb steadily as cholesterol values fell below 200 mg/dl.” “Data suggests that for people without heart disease only 1 in 100 is likely to benefit from taking statin drugs” according to Businessweek.

I’m scratching my head and wondering why people just can’t grasp the concept that it’s the polyunsaturated fats, processed foods, sugar, and excess carbohydrates that are bad – carbohydrates regardless of the source, simple, complex, processed, are sugar to the body and creates an insulin response, which is the real culprit when it comes to heart disease and chronic disease.

I would like to point out also that people with heart disease have been shown to have elevated uric acid levels and elevated homocysteine levels. Both high uric acid and homocysteine levels are a direct result of excess carbohydrate consumption.

Cholesterol is Essential for Us

It has been known for over 50 years that milk is a natural antidote to elevated uric acid levels. It is also known that Vitamin B6, B12 and Folic acid reduce homocysteine levels in the body. Large amounts of B vitamins are necessary for digestion of sugar, processed or refined foods. Again, we see the sugar/carbohydrate heart connection.

Just think – if cows, raw milk, butter, eggs, B vitamins, the sun, etc., had a marketing budget, ad campaign and funding, don’t you think our opinion about what is healthy would be different from what people believe today?

The government and its food pyramid says that cholesterol is bad for us–nonsense!

I say we leave the pyramids to the Ancient Egyptians and fire up the griddle for some bacon and eggs!


  • Life Without Bread, Christian B. Allan Ph.D and Wolfgang Lutz, MD
  • Cereal Killer, Alan L. Watson
  • Mercola.com
  • Perfecthealthinstitute.com
  • Douglassreport.com
  • Articlegarden.com
  • Wikipedia.com

By Janet Stuck: Doctor of Naturopathy, Certified Nutritional Counselor, Certified Wellness Nutritional Counselor, Master Herbologist and Certified Natural Health Professional.

Janet’s website is http://www.onestopherbshop.net/

Why I Don’t Believe Humans Should Eat The Seeds of Grasses…(GRAINS)

wheatI reject the idea that grains should form the cornerstone of the human diet as mandated by the USDA food pyramid.

In fact, I reject grains outright, as they are all seeds of grasses and incompatible with human digestion.

The worst of the grains is the modern U.S. semi-dwarf wheat (seen in photo left), it is a toxic franken-food created in a laboratory using Chemical Use Genesis for the purpose of agribusiness profits; however it is very important to understand that ALL grasses (corn, millet, and rice) are related and cause countless digestive, autoimmune and mental health illnesses in humans of ALL ages.

Introduce the seeds of grasses (grains) into the human diet and all manner of peculiar health problems crop up. They might involve mental issues, such as impulsive or irrational behavior, even anger and depression. They might cause stimulation of appetite, provoking abnormal or incessant eating that makes no physiologic sense. They could cause an odd and annoying rash that simply won’t go away, or unpredictable pain and explosive diarrhea. They might initiate the process of autoimmunity and attack our own organs, disrupt pregnancy and/or cause inflamed and swollen joints.

Grains are in a word, an unnatural component in the human dietary experience.

No member of the species Homo Sapiens can achieve and maintain optimal health while under the disruptive influence of the seeds of grasses.

Grasses are, more than most organisms, promiscuous and share genetics with each other quite readily. That’s how 14-chromosome wild goat grass (Einkorn wheat) mated with 28-chromosome (Emmer wheat; aka Bible wheat), and begat 42-chromosome Spelt (Middle-Ages wheat) which later yielded  the ancestor of all modern wheat, the first Triticum Aestivum wheat species. What all of this means is, when you consume wheat or the seed of any other grass, such as corn, millet, or rice, you are also consuming components expressed by many other grasses.

Homo sapiens lack the digestive apparatus of ruminants which were designed with the ‘mechanisms’ to allow digestion of grasses.

  • We lack the continuously growing teeth that resist the abrasive effect of phytoliths, (the sand-like particles in grass blades);
  • we lack the capacity to produce 100 liters of saliva per day;
  • we lack a four compartment stomach that houses unique organisms that express the enzyme cellulase;
  • we lack a spiral colon also housing unique microorganisms to digest the components of grass.

We are a non-grass consuming species.

Accordingly, we need to put an end to the suffering, and reconstruct a dietary plan that has had the grain-based rug pulled out from underneath us.

What’s left?

Plenty: the meat and organs of animals, bacon, fish, shellfish, eggs, mushrooms, vegetables, nuts, seeds, unprocessed RAW dairy and cheeses, berries and other fruits.

We consume foods that humans instinctively regard as food, not the seeds of grasses that we are told by agribusiness should be regarded as food.

And, as primitive humans did for the first 2.5 million years of their time on earth, we do not engage in practices such as counting calories, limiting fat or saturated fat. We eat for satiety and thereby end up consuming only what we need for optimal health.

Benjamin Franklin said it so well:
“If you think education is expensive, try ignorance.”

It’s time to wise-up about GRAIN CONSUMPTION; before it’s too late.

Here’s to your health!

~Chef Lynda

Five Fats For Optimal Health

When  people ask for advice on how to change their diet for the better, I tell them that the quickest way to improve their health and just feel amazingly better in general (as in, feel better TOMORROW – that’s how fast this works) is to get the right fats into their diet and the wrong fats out (permanently!).

Also eating ONLY organic fruits/vegetables is usually the other changes that people want to do first, but the truth is, while important, Organic produce will least impact on your health in the immediate term.

I am very much results oriented, so I try to tell people what will give them the most significant impact right away. That is why I tell people to get the fats right from the start.

The sad truth is most people have the fats totally wrong, even if they claim to eat healthy. Another eye opening truth is that you have absolutely no chance at health if you don’t have the fats right!  This is the critical first step toward your best health!

Get the fats right and even if you continue to eat conventional produce and meats (I don’t necessarily advocate this – I am just trying to make a point), your health will blow away anyone who eats everything organic and has the fats wrong!

Getting the fats right was the single change that I made over ten years ago that finally made me feel fantastic after years of eating organic fruits/veggies and meats and still feeling pretty unhealthy much of the time.

Surprised?  Well, consider this.

The cell wall of every single cell in the human body is made up of fat. Our very brain is made up of approximately 60% fat. Don’t those two factoids right there indicate in flashing neon lights the incredible importance of getting the right fats into our diet and how devastating eating the wrong ones can be?

I hope anyone reading this blog isn’t still under the incredibly dangerous notion that eating a low-fat diet is a healthy thing to do.  If you are new to Traditional Eating I am so excited to tell you that food is going to be so very FUN and enjoyable for you from here on out!!

With that, I will now reveal the Five Fats that you MUST have in your kitchen – assuming vibrant health is your goal, of course.

1.    BUTTER, from Grass-fed cows

Ah, what can I say about butter?   It is one of the most perfect foods on this planet. Like Julia Child, I have discovered over the years that you simply can’t eat too much butter (and if you think you’re eating too much butter, you can always substitute cream, as Ms. Child was rumored to have said!). I like to joke with people that the more butter I eat, the slimmer I get!   If you are a butter lover as I am, you know from experience that there’s
quite a bit of truth to that statement!

Deep yellow/orange butter from cows eating rapidly growing spring grass was considered a sacred food by the Traditional Swiss culture, a culture with young men so perfect and pleasing in physique, strength, and character that the Vatican favored these young men over all others to serve as the Papal Guard at the Vatican.

Want your children to have strong, robust physiques and healthy bone structure?   Eat lots of butter when you are pregnant and load up their food with it while they are in their growing years.  Ignore the low-fat nonsense and see and feel the results for yourself. Eating lots of butter stabilizes the blood sugar and significantly reduces or even eliminates sugar cravings.

Over-consumption of all things sweet and starchy are the real villains for those with ill health, NOT wonderful, healthy fats like butter.

The cell wall of every cell in the human body is supposed to be composed of saturated fat, the wonderful fat that is so abundant in butter. Replace the real thing with margarine or
butter substitutes and the body will incorporate these inferior fats into the cell walls instead.

With the wrong type of fat making up the cell wall, inter-cellular communication breaks down and the cell itself is weakened. Skin cells whose cell walls are composed of the fats from polyunsaturated vegetable oils (the main fat in the Western diet) instead of the much stronger saturated fats like in butter are more prone to damage from the sun, and (can anyone say) BROWN SPOTS?   If, for no other reason than vanity, switch to butter and throw out those nasty vegetable oils. Your brown spot-LESS skin will thank you.


Coconut oil is loaded with medium chain saturated fats which are utilized by the body for immediate energy!   Want to feel better and have more energy?   Incorporate this wonderful, healthy fat into your diet in copious amounts.  Coconut oil is a highly stable oil, so much so, that you can keep it unrefrigerated in your pantry for years and it will not go rancid (I have a 5 gallon bucket in my garage .. it stays perfect through the long, hot, humid summers here in Maryland!)   It remains stable even at very high heat, so it is the ideal cooking oil. I use coconut oil anytime a recipe calls for cooking oil or shortening.  Coconut oil used in your baked goods will result in cookies, cakes, and pastries so moist – you and your family will be delighted.

Pepperidge Farm used to use coconut oil in their line of cookies years ago, only to replace it with very unhealthy, partially hydrogenated vegetable oils (aka, Factory Fats) when saturated fats became erroneously regarded as heart unhealthy. Coconut oil, however, is now known to be extremely heart healthy .. the Traditional Cultures that consume coconuts and coconut oil have some of the lowest rates of heart disease in the world (not to mention are some of the slimmest people in the world).

Physiologically, coconut oil stimulates the thyroid gland, so is a fantastic addition to the diet for those that tend toward hypothyroidism (by some estimates, some 80% of Westerners over the age of 25 fall into this category).

Lauric acid, a very important medium chain saturated fatty acid, is found in abundance in coconut oil. Lauric acid is highly antiviral, antibacterial, and antifungal.  And guess what?
The human mammary gland produces lauric acid and it is contained in breastmilk!    Anyone with candida issues of any kind should be regularly consuming coconut oil in their diet.

Rubbing coconut oil into the scalp and then shampooing out is a wonderful home remedy for dandruff, a fungal infection of the skin.

If you have an allergy to coconut, try palm oil or palm kernel oil, two other healthy tropical oils.


Without a doubt, extra virgin olive oil is the best oil  to use for salad dressings.  Why don’t all salad dressings at the store contain this wonderful Mediterranean oil?  What’s up with the Annie’s brand of salad dressing at the health-food store using canola or soybean oil?   Has this company lost its mind?   Yes it has and you guessed the reason. Canola and soybean oil are cheap oils and increase the profit margin for companies that use them instead of extra virgin olive oil. In case you haven’t noticed, extra virgin olive oil is rather expensive in comparison.

You trade a cheaper price on low quality oils with your health, so make sure you buy only extra virgin olive oil and not the cheap, highly processed vegetable oil substitutes like soybean, canola, cottonseed, corn, and safflower.

Best to make your own salad dressing at home using olive oil, used traditionally for centuries for just such a purpose!

Oh, and please don’t use olive oil for high heat cooking!    Olive oil is a delicate oil and is best used unheated, or at most, in a very low heat saute.  NEVER fry with it. It’s nutritional value is lost this way and the oil becomes damaged and unhealthy to consume.


PRAISE THE LARD!!!!! Animal fats such as chicken, goose, duck, tallow, and lard have nourished Traditional Cultures for centuries. Most people don’t even realize that McDonald’s used beef tallow to fry it’s french fries until the sea change in the restaurant industry some 30 years ago in favor of partially hydrogenated fats caused the unfortunate switch to these very unhealthy Factory Fats!

When I make homemade chicken, beef, or duck stock, I freeze in one quart containers and then easily peel off the fat that freezes on top to use for cooking.  Animal fat imparts valuable nutrition and wonderful flavor to roast vegetables. The reason many kids won’t eat veggies is because they are so tasteless!   Roasting organic vegetables in a bit if chicken fat makes them absolutely delicious.  Now you know the secret that Traditional Cultures always practiced!

Beef tallow can’t be beat for making healthy homemade french fries!   Whoever thought that healthy eating could taste so fantastic!  Liberal use of traditional animal fats in the kitchen makes this possible.


Rounding out the Five Fats you must have is and old favorite, cod liver oil.
Cod liver oil contains omega 3, essential fatty acids which most Westerners are severely deficient in.  Deficiency in these delicate omega 3 fats invites inflammation in the body which leads to innumerable conditions and illnesses. Unlike plain fish oil, cod liver oil also contains vitamins A and D in their natural state. Vitamins A and D, when taken together in a whole food like cod liver oil, work synergistically to improve the function of every system in the human body!

The importance of Vitamin D in cod liver oil cannot be underestimated with regard to its positive effects on health….the Flu is simply a Vitamin D deficiency disease!

Well, there you have it. The Five Fats that when incorporated into your diet will most certainly improve your health and vitality. Once you throw out the Factory Fats you are
currently using such as butter substitutes and vegetable oils and replace them with the Five Healthy Fats described in this blog, you will very likely begin to feel improved energy right away. The most striking change that occurred immediately for me when I got my fats right was a rapid reduction in sugar cravings! Getting the fats right is the only way I have ever found for people to reduce and eventually eliminate their sugar addiction. Any other approach is temporary at best and relies solely on ‘will power’ rather than the body being nourished and not needing the sugar (remember that the body converts sugar to saturated fat, so if your diet is low in saturated fat, you will be plagued with sugar cravings that cannot be controlled).