If you already cook from Nourishing Traditions by Sally Fallon and have read Nutrition and Physical Degeneration by Dr. Weston A. Price and if you follow the websites of The Healthy Home Economist, Dr. Mercola, and GreenMedInfo, you may not … Continue reading →
I recently came across the interesting story of how and why Crisco was developed and marketed. The history of Crisco is essentially the history of our modern lab-created, highly processed food. Through highly successful marketing, lab food has gradually and … Continue reading →
No, we certainly don’t take better care of CAFO animals, including pigs, than we do people; however, sometimes it almost seems that way. Scientists at the University of Illinois have discovered that fermented soybean meal (FSBM) allows pigs to better … Continue reading →
A new fake meat has been marketed by Beyond Meat ™–Veggie Chicken Strips [the brand name doesn’t use quotation marks around chicken, but it seems to me that it should.]. I’ve updated my post about fake meats with this new product. See “Demand … Continue reading →
The Salt blog on NPR.com says in its article Meat Substitute Market Beefs Up: “110 new meat substitute products were introduced in 2010 and 2011 . . . giving people who are looking for tasty alternatives to meat a lot more … Continue reading →
