Re: back in the saddle again...

[Guest guest]

Go for it, . I've always liked the idea of doing holiday

challenges where the first week in January is your END date. It keeps

you focused while everybody else is backsliding. Then come January 1st

when the guilty and out-of-shape resolutioners invade the gym, you can

take a week off and avoid the madness because you're *already* hot!

:-)

On 10/12/05, <livernspleen@...> wrote:

> Hi all,

> I have been off in work land, and school land and just basically busy

> land...

> I have managed to maintain the principles of BFL over the last 2

> years, my first year was by the book but my second year has been less

> then stringent. I actually don't think I have dedicated myself to

> a 'challenge' since May when I threw my back out badly.

> To make a long story short I am 7 lbs heavier then my lowest weight

> but my clothes all fit so I figure I swapped some muscle for fat. I

> can honestly say that when I am eating healthy and working out daily

> I don't even think about my weight, my confidence is boosted and I

> swear I walk taller.

> So why am I telling you all this? Well I feel that I haven't yet made

> it to my ultimate goal which is to be 10-15 lbs less then what I am

> now and one to two sizes smaller. I currently weigh 165 and I take a

> size 10 to a size 12 I'm pretty happy here coming from a size 16 and

> I am a rather curvy girl anyways but I can't help but think I would

> be less neurotic if I dropped a bit more in size. The way it stands

> now if I fluctuate a pound or two, or I bloat with my cycles I panic!

> I don't feel that I have any room to play with.

> So I am dedicating myself fully to another challenge, 12 weeks of by

> the book! Starting this Saturday October the 15th and ending Saturday

> January 07 2006.

> Now you all may be thinking " Over the Holidays! is she crazy?! " I

> have found that this is my difficult time and if I am not dedicated

> to a challenge I tend to be cavalier about my habits. I would like to

> actually drop in size over the holidays while everyone else grows LOL.

> I am going to start to write my goals for this challenge I will post

> them here for accountability.

> Hope you all are doing well in your challenges

>

[Guest guest]

>

> Hi Bee

>

> Ok, this time it is for sure! I've tried to do the diet again

> several times since having the baby but with no success. This time

I

> am so ready. Last time I was " sick " it was all gut and intestine

> stuff and this time, it is affecting my mood and my joints. I am

> currently eating alot of beef, beef broth, eggs, and cauliflower

and

> brocolli. I LOVE having the beef broth in the morning and will

> sometimes add a couple raw eggs to it. I'm starting the

supplements

> one at a time and trying to increase my coconut oil. So things are

> going well. My mood has already gotten better in a week.

+++Hi Kim. It's great to hear from you.

>

> My question is about my baby girl. I haven't seen any signs of her

> having candida. She barely ever gets diaper rashes - maybe twice

> when she was teething. She weened herself at 10 months and I've

been

> giving her organic baby formula but I'm ready to stop her now.

What

> do you recommend for 1 year olds - organic cow milk, goat milk

> (raw?), yoghurt? Or no dairy at all?

+++The Weston A. Price Foundation has a lot of information about what

to feed babies, and when to start on different kinds of foods. The

first food is egg yolk. I think your baby should have raw cows or

goat's milk for sure. See this section at WAPF:

http://www.westonaprice.org/children/index.html

>

> Also, when can I give her a whole egg? I hear all sorts of stuff

> about egg whites and vaccine reactions - but I wasn't planning to

> vaccinate her so can I give her egg whites now?

+++See the reference at WAPF above.

>

> Any tips on getting cod liver oil into her diet?

>

> Oh, and when I make the beef broth, what do I do with all the fat

> that settles at the top when it cools? Is it usable for anything?

+++Do not skim any fat off of beef broth. The fat is so important

for health. It melts when you reheat it. If you skim off any of it

you can add it to soup, stew, chili, or use it for cooking meats, etc.

The best to you and your lovely baby,

Bee

[Guest guest]

>

> Oh, and when I make the beef broth, what do I do with all the fat

> that settles at the top when it cools? Is it usable for anything?

+++ I know the mothers here will have good advice (and the Weston Price

Foundation and

the " Nourishing Traditions " cookbook by Sally Fallon have excellent baby formula

recipes.

But about the fat on your broth... EAT IT!!!! It's good for you, don't throw it

away or avoid it.

Warm some of it up with your broths, use it to cook with. This is one of the

good fats you

want to make a cornerstone of your diet and health.

Marissa

[Guest guest]

> But about the fat on your broth... EAT IT!!!! It's good for you,

don't throw it away or avoid it.

> Warm some of it up with your broths, use it to cook with. This is

one of the good fats you

> want to make a cornerstone of your diet and health.

>

> Marissa

OK, I'll eat it! How much would I eat a day?

I also tried bone marrow for the first time yesterday and now it's

all I can think about!

Kim

[Guest guest]

>

> > But about the fat on your broth... EAT IT!!!! It's good for you,

> don't throw it away or avoid it.

> > Warm some of it up with your broths, use it to cook with. This

is one of the good fats you want to make a cornerstone of your diet

and health.

> >

> > Marissa

>

> OK, I'll eat it! How much would I eat a day?

+++Hi Kim. You can have as much as you wish, but most people do well

on 2 cups or 2 large mugs per day.

>

> I also tried bone marrow for the first time yesterday and now it's

> all I can think about!

+++That's wonderful!

Luv, Bee

[Guest guest]

> +++Do not skim any fat off of beef broth. The fat is so important

> for health. It melts when you reheat it. If you skim off any of it

> you can add it to soup, stew, chili, or use it for cooking meats,

etc.

Hi Bee, Just curious about this as per Nourishing Traditions, they say

to always skim the scum first and then the fat. I've kept the skimmed

fat and used in cooking, etc. Am I not supposed to do this? My soup

always still has fat in it of course but if I left all the fat in it

it would be SUPER rich. I'd imagine it would be hard to fit this in

and coconut oil in terms of fullness and also in terms of my fat ratio.

Would love your thoughts. Thanks! Genevieve

[Guest guest]

>

> > +++Do not skim any fat off of beef broth. The fat is so

important

> > for health. It melts when you reheat it. If you skim off any of

it

> > you can add it to soup, stew, chili, or use it for cooking meats,

> etc.

>

> Hi Bee, Just curious about this as per Nourishing Traditions, they

say

> to always skim the scum first and then the fat. I've kept the

skimmed

> fat and used in cooking, etc. Am I not supposed to do this? My

soup

> always still has fat in it of course but if I left all the fat in

it

> it would be SUPER rich. I'd imagine it would be hard to fit this

in

> and coconut oil in terms of fullness and also in terms of my fat

ratio.

>

> Would love your thoughts.

+++Hi Genevieve. Most professional chefs consider a " true broth or

stock " is very clear (must be strained) and contains no, or little

fat, which is what Sally recommends too. Sally, and many others,

claim the scum contains impurities so it must be skimmed off.

+++I disagree with straining broth and getting rid of the fat. The

fat contains a lot of nutrients, and straining can get rid of the

bits of bone marrow that collect at the bottom of the pot. Also when

fat congeals and hardens on top of the stock or broth when cooled or

frozen, it seals in the broth, keeping it fresher.

+++If you do skim off the fat it should be put to other uses, and not

wasted.

+++Consuming broth with the fat makes it easier for you to achieve

your higher fat ratios.

Luv, Bee

[Guest guest]

>

> Hi Bee, Just curious about this as per Nourishing Traditions, they say

> to always skim the scum first and then the fat. I've kept the skimmed

> fat and used in cooking, etc. Am I not supposed to do this?

Genevieve

>

*** I just ran to my copy of " Nourishing Traditions " to check on stock making

and on page 70

it says to skim the scum off before adding spices, but it does not say to skim

the fat.

I leave the layer of fat on top of my broths when I refrigerate because the fat

layer protects

the broth. I'll break a bit off when I heat up the broth to make soups or

sauces and add it to

my cooking. I also use the cold fat to saute meats in or to warm up a cold dish

like a chili.

Hope that helps,

Marissa

[Guest guest]

>

>

> >

> > Hi Bee, Just curious about this as per Nourishing Traditions,

they say

> > to always skim the scum first and then the fat. I've kept the

skimmed

> > fat and used in cooking, etc. Am I not supposed to do this?

> Genevieve

> >

> *** I just ran to my copy of " Nourishing Traditions " to check on

stock making and on page 70

> it says to skim the scum off before adding spices, but it does not

say to skim the fat.

> I leave the layer of fat on top of my broths when I refrigerate

because the fat layer protects

> the broth. I'll break a bit off when I heat up the broth to make

soups or sauces and add it to

> my cooking. I also use the cold fat to saute meats in or to warm

up a cold dish like a chili.

+++Hi Marissa. Before I wrote my reply I also checked Nourishing

Traditions and every one of Sally's stock recipes says to skim off

the fat - it's done after straining.

Luv, Bee

[Guest guest]

Hi Marissa,

Huh, I'll have to check that out. Thanks for the tip!

G

> *** I just ran to my copy of " Nourishing Traditions " to check on

stock making and on page 70

> it says to skim the scum off before adding spices, but it does not

say to skim the fat.

[Guest guest]

>

> +++Hi Marissa. Before I wrote my reply I also checked Nourishing

> Traditions and every one of Sally's stock recipes says to skim off

> the fat - it's done after straining.

>

> Luv, Bee

>

**** You are right! I was reading the main overview to the chapter on making

stocks, and

then the note on page 70 caught my eye. What a shame!! I know she says you can

use the

fat to make pemmican and stuff, so she's not saying the fat should be thrown

away or

anything... especially since she knows the importance of good fats. I guess

it's just a

cooking preference of using clarified broths. (Which would matter when you make

a sauce

that is made by to reducing the broth, adding a binder --like flour--- and then

swirling fat

back in--usually butter)

But I like the flavor of adding a bit of fat back into my soups. Plus, leaving

the fat on top of

the stock does seal the stock off. But the point is: you shouldn't waste it.

You can eat it!!

Marissa

[Guest guest]

I wonder what edition that's in. My copy has stock recipes starting

on page 119, and every recipes says that after straining and cooling

it in the fridge, when the fat gets hard on the top, Sally says to

skim it off.

Bee

> > *** I just ran to my copy of " Nourishing Traditions " to check on

> stock making and on page 70

> > it says to skim the scum off before adding spices, but it does

not

> say to skim the fat.

>