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

[Guest guest]

>in cases of severe liver impairment it's possible that it can't do

>it's normal job of processing fat-soluble toxins that are

>transported to fat tissue (mainly adipose and fatty parts of bone)

>for storage and water-soluble toxins to the kidneys for excretion.

>which brings up the point that bone broths may actually be a far

>more likely source of fat-soluble toxins than liver.

> Suze Fisher

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?