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…
Along with coconut oil, eggs were one of the biggest victims of Dr. Ancel Keys’s popular “lipid hypothesis” of the 1950s, which claimed a link between high fat consumption and heart disease. A decade thereafter, the humble egg shifted from being a staple breakfast item of Westerners to public enemy number #1 – a food so radiant with Lovecraftian malevolence that even being in the same room as one could induce atherosclerosis by proxy. Okay,…
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…
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…
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…
