“Food, Glorious Food” Ping!....................
No, I will not switch to insects and cultured beef cells made to resemble a steak.
ping
Back in the 50s, fast food joints like McD used to cook their french fries with lard. Now they use vegetable oil. They tasted a helluva lot better with lard.
Food wasn’t the first thing, but it was an early example of how the Institutions gave up any right to be respected. All of the nutrition advice has been bad. The opposite of good. Funded by rich people who want to manipulate everyone to eat certain things so that the rich people can get richer.
Media, Government, Schools, Big Business, Big Pharma, Climate Change. All based on lies. This has been going for decades. I believe nothing but the Bible.
>> Traditional animal products will have to be abandoned
Say the climate cultists
My wife makes a phenomenal Tortiere with real lard. When she could, she would use either lamb or venison to supplement the pork.
I know EXACTLY what my great, great grandparents ate and forwards through the generations.
I also know many family stories, one of which is about WHY my great great grandmother thought that American lard tasted terrible, as opposed to Hungarian lard and mostly substituted butter for it.
Then there is the teeth thing...stone ground flour had stone dust in it, which wore away teeth and did other damage as well.Back to more modern times, through prepackaged ones, flies, dirt, and many other foul material would land on bread and other food in stores/carts which was NOT healthy for the eater of same.
And then there is the adulterated food and drink ( adding water to beer, as far back as the Dark Ages, chalk and/or water to milk, etc.), that was hardly "healthy" !
Are we now supposed to REALLY go back in time and raise/make all that we eat and drink?
Very informative article.....ty for posting. Helpful, deeper thinking on GMO usage.
Are there any food-related ping lists on FR? I heard once long ago that there was a Weston A. Price Foundation (WAPF) list but was never able to find it.
My dad grew up on a farm. His mom had a large garden & canned food for the winter months. His dad butchered hogs in the fall & made great sausage. They had a smokehouse for storage & a root cellar for canned goods & vegetables they could preserve in a cool environment for months. They raised chickens & turkeys, both for eggs & to eat/sell. They had both beef and milk cows. Maybe one beef was butchered a year - beef was a ‘cash crop’. Milk was kept in the spring house where dad could get a cold mug whenever he wanted - he was a ‘milkaholic’, drank a lot of it during his lifetime ... his preferred beverage. Flour was from grain that Granddad raised & took to the mill to grind. Granny cooked everything mostly with lard - her fried chicken was special. Butter was reserved for bread/toast. Sugar, tea & coffee had to be purchased outright, so the family was definitely not eating the average 200 lbs plus of refines sugar that people currently eat.
Dad passed away in January - he was 100 years old. Real food, clean living in general, lots of exercise via the hard work on the farm led to his advanced age & he was still very active. When asked if there was some secret to his advanced age, his answer was always “milk”.
Food is medicine. Real food, no processed food, cut out refined sugar. Use lard, butter (I make ghee), coconut oil, plus good quality olive & avocado oil. Vegetable seed oils are poison & upset the healthy ratio of Omega 3 & 6 fats (waaay too much 6). I buy half hogs (split hog meat with another family member) from a regenerative farm that raises their hogs on pasture. They aren’t offering beef yet, but it’s in future plans. Currently, my beef comes from a company that sells grass fed beef - have a monthly subscription.
Big Harma/Big Ag have it going on - cheap processed food that has a majority of the population in an unhealthy state (obese, type 2 diabetes, etc.) & plenty of drugs to deal with the symptoms.
Thank goodness we are surrounded by small farms raising real food for sale at their stands and at our local farmer’s market. Meats, flours, oils, vegetables, fruits — all local.
(From the article):" Refined wheat and grain products; new classes of fats made from vegetables and seeds using complex processes like hydrogenation;
factory-farmed grain-fed meat;
and a whole cornucopia of additives ranging from preservatives and texturizers to colorings and stabilizers
—none of these things had ever been consumed in quantity.
Some had never even been consumed at all, but now all were combined and packaged into a type of product we call “processed” or “ultra-processed” food."
(The article continues .. )