Tag Archives: weston a price


Posted by in wellness

This is Silly.

by Sean Croxton

Long time, no blog.

I wish I could tell you all about how busy I’ve been, but to be honest I’ve just been kinda chillin’. The radio show has been on a month-long hiatus (Robb Wolf this Thursday!). The “did you know” Facebook posts have taken a break. And I finally dusted off the Tweetdeck last night.

The TV show is in production. Just yesterday, my crew and I went over to Mark Sisson’s place and filmed our third episode. So far, we’ve shot with Gary Taubes, Todd Durkin, Dr. Tom O’Bryan, and Steve Cotter. You guys are going to LOVE the show!

What else is going on in Croxton World?

Well, I think I’m going through a phase that all health bloggers go through at some point or another. It’s the point at which we ask ourselves just what the heck else can we say about food that we haven’t said before. And how do we continue the discussion without losing the average Joes and Janes who just want to eat/live well and without attracting the neurotic orthorectics who turn food into a religion?


Posted by in kitchen

How to Make Beef Bone Broth!

I love my life!

If you’ve been reading my blog the past few months, you know that I’m a huge fan of the book Deep Nutrition: Why Your Genes Need Traditional Foods by Dr. Cate and Luke Shanahan.

I liked it so much that the Shanahans came all the way to San Diego to hang out and show me how to make Brown Beef Stock.

The stock is loaded with glycosaminoglycans, which are phenomenal for healing and building up collagen. If you have aches and pains, you gotta prepare this recipe!

I had Luke send over a list of the ingredients, as well as the instructions. Check them out below and watch the step-by-step video we put together.

Let us know how yours turns out!



Ingredients:

* grass fed soup bones and a joint bone (knee or other joint) w/ some meat on them (2-3 lbs)
* 2 12 oz. cans of tomato puree
* 1 small can tomato puree
* celery, 6 stalks
* onions, 2-3
* carrots, 5 medium-large
* fresh parsley
* bay leaves
* fresh thyme
* black peppercorns
* 2 or 3 cloves
* red wine, nothing labeled “cooking wine,” inexpensive but drinkable
* sea salt
* olive oil
* flour, 1 tbsp
* cold, filtered water, about 3 gal


Posted by in kitchen

Get Cultured! How to Make Sauerkraut!

Listening to last week’s Great Health Debate, I realized that there is so much stuff that I don’t know. Hearing guys like David Wolfe talk about the benefits of wild foods and herbs like medicinal mushrooms (reishi, shitake, chaga, mitake), nettles, and horsetail was pretty cool and actually quite inspiring. I wanted to get on Amazon right then and start buying books about the healing powers of food. But at the same time, I’m becoming more and more aware of the fact that I have a minor addiction to buying books online. Have you seen my living room?

The first step to recovery is admitting that you have a problem.

Anyway, enough about my Amazon.com dependency. Lately, I’ve been thinking about the whole Paleo thing. I agree that we should eat like our ancestors, that our genes are hardwired for specific traditional foods that we have consumed for thousands of generations. But I also wonder why the Paleo crowd makes little, if any, mention of fermented foods, bone broths, and organ meats. Yeah, I understand that my Paleo friends aren’t trying to exactly mimic the diet of caveman and cavewoman. That wouldn’t be practical for most folks. I always say that the best diet to stick to is one that you can stick to.

I’m even guilty of leaving out these highly beneficial foods. My bad.

But that’s about to change RIGHT NOW!

We’re about to Get Cultured.

Jennifer McGruther of Nourished Kitchen is in the house today to show us how to make sauerkraut. You know, that stuff that tastes really good on your organic hot dogs. I won’t even begin to act like I know a whole lot about fermentation or sauerkraut. So, we’ll just have to ask the expert. Be sure to check out the video above to get the scoop.


Posted by in wellness

Hatin’ on Grains!

“99.99% of our genes were formed before the development of agriculture.” – Dr. S. Boyd Eaton, MD, Medical Anthropologist

Grains suck.

It’s really that simple. There is zero human dietary requirement for grains. Most (if not all) people would be better off without them. It was their introduction into the human diet by way of the Agricultural Revolution that shifted us away from the healthful animal-based diet that we survived and thrived on for 99.99% of our history. With this change came reductions in stature and brain size, chronic degenerative diseases, and much longer work days. Many anthropologists agree that the advent of agriculture was one of the worst events in human history. Despite the evidence of such agriculturally-induced human decline, we continue to perpetuate this event with our USDA dietary recommendations and our errant fears of animal fats.

Let’s set aside the whole “are grains fit for human consumption?” debate and just focus on the nuts and bolts of what they do within the human body. First of all, grains are living organisms. And like all living organisms, they have defense mechanisms to discourage predators from eating them. One such mechanism is called phytic acid, which binds to the important minerals in the grain such as calcium, magnesium, iron, and zinc. So even though the label on the loaf of bread says that it is loaded with these minerals, you’re not really absorbing them. In addition, phytic acid can leach minerals from your body, causing mineral deficiencies. Not good.

You can eliminate or significantly reduce the phytic acid by way of soaking, sprouting, or fermenting the grain. This is cool and all, but it doesn’t take care of the fact that grains are 70-80% starch, which eventually converts to sugar and cranks up your blood glucose and insulin. Last night, I read in Primal Body-Primal Mind that one bagel or two slices of bread contain 5 times more sugar than your bloodstream requires. Any sugar that your bloodstream does not need gets stored away as either glycogen or fat. Imagine how much fat you store when you’re eating multiple servings of the stuff because the USDA told you to. You can’t burn fat when your pancreas is always cranking out insulin to counter your almost hourly grain binges!


Posted by in wellness

Under the Microscope: Raw versus Pasteurized Milk

by Sean Croxton
Originally posted at www.thedietsolution.co.uk

Meet Charles North.

A smooth talker and astute businessman, Mr. North forever altered more than 40,000 years of nutritional wisdom with a new invention and a little fear. The year was 1907, a time when milk was mostly produced by happy grass-fed cows and rightfully consumed in its raw form. With his newly invented batch-processing pasteurization machine in tow, North made it is own personal mission to rid the country of raw milk-induced disease.

The problem was that there was no raw milk disease epidemic. Yet, that did not stop the inventor from traveling through small towns alerting the people of an outbreak of illness in the previous town he had visited. Drinking unpasteurized milk caused the illness. The solution was his machine. The story was fictional.