I know that smoothies are kind of frowned upon in paleo circles. Robb Wolf says its better o eat your foods, not pulverise/process them. So how come soup is ok? surely soup is essentially just a hot smoothie?
So I found an awesome coconut milk (below). It's 100% coconut milk and is utterly delicious. The liquid version of bacon. I might become addicited to this! Only problem is it's UHT. There's nothing else in it because there doesn't need to be.... (more)
Recently I came across a video on Youtube in which Sally Fallon talks about bread: ancient cultures that make bread actually ferment the bread and make sourdough. Well, tofu has been around for about 2,000 years too. So out of curiosity, is tofu... (more)
Any ideas for a good substitute for cream cheese? It's so processed! My favorite way to use it is to slice a banana in half lengthwise and top it with cream cheese and walnuts. It also tastes good rolled up with sliced meat or on pickles... so... (more)
Are the MCTs/lauric acid/caprylic acid/etc. affected by the refining process with coconut oil? If so, how big of an impact does it have? I've been unable to find any decent info about this. Obviously unrefined is ideal but just how much better... (more)
Which Chocolates are minimally processed? What to look for in Chocolate? I am having issues with Chocolate. However I am wondering if I had less processed chocolate if the issues would go away... UPDATE: So far Green and Blacks 85 works... (more)
Lindts 90% dark is my go-to chocolate. It has 5 ingredients: Chocolate, cocoa powder, cocoa butter, sugar, vanilla.
This is in regards to ghee and coconut oil, don't these have to be highly processed to become what they are or are they processed a certain way that is acceptable.
I recently started eating some of the dehydrated organic coconut I had lying around, as a snack. So has my wife. It's delicious! Then she asks a question about processing, and I honestly don't know the answer. There aren't any sneaky chemicals... (more)
I think you're safe. I don't think I've ever run across a brand that uses any kind of chemical extraction. Do you know the brand?
What a refreshing video compared to all of those horrid PETA processing plant videos. If only this was the norm. http://vimeo.com/22077752 Also, is it bad that I was salivating when they opened up the main cavity and all the fat and offal was... (more)
Has anyone tried decaff'ing their coffee beans/granules? Is it possible to do at home? Robb Wolf discussed decaff'ing black and green teas recently in a podcast by putting them in ice cold water for 5 minutes before brewing, so as to keep the... (more)
Given that the human body is about 60% percent water, it seems to me we should be as concerned with the source and quality of our water as we are with that of our food. I began drinking reverse osmosis (R.O.) water last summer and continued to do... (more)
Anyone have details on any nutritional or health implications of dry aging beef? I imagine that dry aging was not something done by hunter-gatherer societies: Either eat it fresh, cook it, or do some sort of preservation. That said, dry aging... (more)
The longer meat is aged, the greater the histamine and other biogenic amine content. Not an issue for some, but a big one for those who are histamine/amine sensitive (like myself).
I know that, in general, soy is pretty nasty stuff. I wonder, though, about tofu. I heard somewhere that since tofu is fermented, the typical caveats and criticisms that apply to soy don't apply. But I also heard someone claim that modern soy... (more)
I was speaking with someone this morning who used to be involved in poultry processing. He told me that typically, after a chicken is slaughtered and eviscerated, the meat is then dipped in a chemical bath to kill germs. He also said that... (more)
The use of these chemicals is regulated in the United States by FSIS-USDA (Food Safety and Inspection Service of the US Dept. of Agriculture). The relevant regulations are contained in FSIS Directive 7120.1 which you can find on the web... (more)
Related to this question I was wondering what the downsides of homogenised dairy were, if any. I've also just accidentally come into possession of a large pot of "extra thick" (homogenised) double cream, so was wondering. The homogenisation... (more)