Re: Re: Toxins (in fat) and I have some questions

[Guest guest]

In a message dated 5/9/2002 11:18:56 AM Central Daylight Time,

belscb@... writes:

> This just occurred to me. Is butter-fat also used to store toxins?

> Would a cow actually get rid of/store a good portion of it's toxins

> in its butter-fat? Is commercial butter escpecially high in toxins?

>

From what I've read it is mother's milk, tears and some other fluids which

will rid you of toxins.

In the back of my mind somewhere is the fact that eating seaweed will help

get rid of toxins, anybody know if this is just a mind warp or a fact?

Belinda

[Guest guest]

In a message dated 5/9/2002 8:49:13 PM Central Daylight Time,

s.fisher22@... writes:

> why does sally say to skim the fat off the top? i don't know and i've got a

> dog sleeping on my lap right now so i'm not going to get up and look in NT.

> i'd guess because that's what primitives did and/or it's just too much

> cooked fat if you leave it in. maybe too much rancid fat from chicken

> bones/skin? because chicken fat is *really* high in unsaturated fat... just

> guessing as to her reasoning. or maybe it just looks better, like you said

>

>

Does she really say this? I attended a workshop about 3 years ago and

remember her telling us to leave it be. A bunch of us lazy soup/stew makers

were happy to hear that. Now ya got me confused.

Belinda

[Guest guest]

>>>>>>>>Would, perhaps, skimming the congealed fat off broth like Sally

Fallon recommends in Nourishing Traditions get rid of these supposed

fat-stored toxins? Then could consumtion of commercial bones in the

form of bone broth possibly be pretty low in toxins? Why does Sally

Fallon say to do that anyway? Is this why? Or does it just taste

better or look better or something? I've never had it both ways. It

would seem to me that commercial (feedlot) beef fat (like suet), even

cosidering that that's where toxins are stored, would still be better

to eat than most commercial meats, stuff like lean steak or white

chicken breasts. But in my situation I have enough sources of good

fat that I do not need to eat the fat from these feedlot cows, I can

skim this broth-fat off and eat good fat elsewhere. Also, I think I

remember reading somewhere that some toxins are not fat soluble and

are stored in muscle tissue. Can anyone verify this? Comments?

This just occurred to me. Is butter-fat also used to store toxins?

Would a cow actually get rid of/store a good portion of it's toxins

in its butter-fat? Is commercial butter escpecially high in toxins?

********Um....i think you've surpassed 20 questions. that's your alotment

for the month

and one more thing, am *I* supposed to answer all of these?? darn! wanted to

go to bed early tonight. oh well, here goes

first of all, fat soluble toxins (those which are not processed and

eliminated) are stored in fat, they are not 'supposedly' stored, they *are*

stored in fat, including bone. secondly, yes, skimming the congealed top

layer of fat off the cooled bone broth would remove a good amount of them i

would think, but i imagine a small amount (depending on the amount the

animal had stored in bone) might still be in the remaining broth. when i

skim mine, i don't get *all* the fat out of the broth by any means. but i do

stick to *truly* free range critters for my bone broths. no drugs, no

hormones, etc. no guarantees either, but at least they lived in a relatively

remote location. that's about as good as i can do. as far as commercial

bones go...depends on what the animal ate, what drugs it was fed, and how

stressfull its living conditions were. also depends on the health of it's

liver. i read somewhere that many factoried steer livers are discarded

because they are too diseased to be fit for human consumption. i don't

recall the source, but will try to. it's my personal feeling that factoried

animals would probably have a relatively high toxin burden as compared to

free ranging/no drugs/no hormones animals. but who really knows how much

fat-soluble toxins would be in a bone broth made from factoried bones? no

one. so take it with a grain of salt because it's just speculation.

why does sally say to skim the fat off the top? i don't know and i've got a

dog sleeping on my lap right now so i'm not going to get up and look in NT.

i'd guess because that's what primitives did and/or it's just too much

cooked fat if you leave it in. maybe too much rancid fat from chicken

bones/skin? because chicken fat is *really* high in unsaturated fat... just

guessing as to her reasoning. or maybe it just looks better, like you said

as far as toxins, yes fat-soluble are not the only kind - there are

water-soluble ones as well. they are generally processed by the liver and

excreted by the kidneys. i imagine if the load is heavy and these organs are

not functioning properly, then they too might get stored. the butter

question - well that one, i really have no idea! if you have a Merck manual,

look under 'toxicosis' and there should be a detailed description of how the

liver processes toxins and where they're stored. i'm reading a post that

quotes quite a bit from the merck veterinary manual, which goes into detail

on this.

that's it! done! going to bed!

))))))))))))

Suze Fisher

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