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Dairy

Butter: A Great Source of Butyrate and Conjugated Linoleic Acid

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The twentieth century was not kind to butter. Like eggs, coconut oil and many other nutritious foods, this beloved dairy product, which is made by churning fresh or fermented cream or milk, was a victim of the misguided war on saturated fats that began in the 1950s. As a result of this war, the consumption of “low fat” butter substitutes, such as margarine, actually exceeded that of butter itself. Consequently, cases of heart disease and…

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Eggs: Excellent Sources of Antioxidants and Protein

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The second half of the twentieth century was not kind to eggs. The 1950s in particular were a time when eggs were demonized due to their high fat content, which pioneering nutritionists – notably Ancel Keys, developer of the notorious “lipid hypothesis” – believed would raise cholesterol and contribute towards coronary heart disease. Today, however, we understand that fatty whole foods like eggs are an essential component of a healthy diet, particularly when they come from…

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Raw Milk: The White Blood of Life

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Until the early part of the twentieth century, raw milk – natural, untreated milk straight from the cow – was considered a medicine for a plethora of chronic diseases. Even in the tropics, long before refrigeration was invented, raw milk was an essential and safe food source for many cultures. It was regarded as “white blood,” a kind of “stem cell” of foods, and people understood that in trying circumstances, you could live on it…

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Ghee: A Clarified, Antioxidant-Rich Butter

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Ghee is a type of clarified butter that originated in India and remains popular in South Asian cuisine. It is made by removing the milk proteins and water from raw, unsalted butter, resulting in a lactose-free, nutty-flavored butterfat that is packed with nutrients. According to the Ayurveda, ghee has essential healing properties that are distinctly lacking in other butters. These properties, which are slowly being validated by science, are listed below. List of Health Benefits…

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Yogurt: A Great Source of Probiotics, Calcium, and Fat

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Yogurt is a classic example of a food which, despite being healthiest in its natural state, is constantly being tampered with to suit the misguided dietary wishes of consumers. A cursory glance at the dairy aisle of any supermarket, for instance, will reveal an ever-growing array of yogurt products bearing little to no nutritional merit: fat-free yogurts, yogurts with dead bacterial cultures, yogurts fortified with dangerous ingredients like aspartame… and those are just the regular…

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