Re:ethics of colostrum & kidney recipes

[Guest guest]

Greetings,

I joined your group a couple of weeks ago after seeing it recommended on

another list.

I have Sally Fallon's book, but am finding it hard to change my eating

habits especially living with and having to cook for someone who eats

nothing but garbage and eats constantly. The man was born with a tape worm;

lucky him!

Anyway, was in the dairy business quite a few years. Through genetics and a

rich good diet cows have gone from producing a gallon a day to more than 15

in some cases! With BHT (hormones) even more. The same holds true for dairy

goats, from a quart to a gallon a day.

While there is excess colostrum from what the calf can use, they are

generally taken off the mom and bucket fed because it's easier than having

to separate the cow/calf after they've bonded and also easier to teach a

calf to bucket feed right at the start than to switch one from the teat or

bottle. Calves are generally fed a soy based milk replacer:(... because

it's cheap and the milk and colostrum are worth $. These calves are often

sold as veal calves.

So, from my point of view colostrum is unethical.

We just had a small cream quota operation with 5 or 6 Jersey cows so there

was more than enough for calf, family and sales as we only sold the cream.

I took the hard route and bottle fed babies whole milk.

On kidney's: my gramma used to soak them in milk or salt water for 3 hours

or so to remove the urine smell.

Back to my corner to read quietly.

Marnie

[Guest guest]

hi Marnie,

thanks for posting.

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> Greetings,

>

> I joined your group a couple of weeks ago after seeing it

recommended on

> another list.

> I have Sally Fallon's book, but am finding it hard to change my

eating

> habits especially living with and having to cook for someone who

eats

> nothing but garbage and eats constantly. The man was born with a

tape worm;

> lucky him!

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well, just refuse to prepare any garbage and if he wants to still eat

it then he can prepare it himself! tell him you don't want to be old

and lonely when he dies early from degenerative diseases... (maybe

there's a better way to put this?)

@@@@@@@@@@@@@@@@@@@@@@@@@@

> Anyway, was in the dairy business quite a few years. Through

genetics and a

> rich good diet cows have gone from producing a gallon a day to more

than 15

> in some cases! With BHT (hormones) even more. The same holds true

for dairy

> goats, from a quart to a gallon a day.

@@@@@@@@@@@@@@@@@@@@@@@@@@

but is this good or bad?

@@@@@@@@@@@@@@@@

> On kidney's: my gramma used to soak them in milk or salt water for

3 hours

> or so to remove the urine smell.

> Back to my corner to read quietly.

>

> Marnie

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this reminds me that i was recently wondering about soaking

(marinating) kidney, liver, etc. since one of the primary reasons we

eat these foods is for the B-vitamins, which are water-soluble,

wouldn't we be working against ourselves by giving up some of those

vitamins to the soaking medium? of course, if you use milk, you

could drink the milk afterwards (urine-flavored milk anyone?), make

kefir, etc. on other hand, i wouldn't want to drink a vinegar,

citrus, or salt-water marinade. then again, there are people who

drink apple cider vinegar i think, so maybe this is not out of the

question? i have used whey to soak meat for several weeks and of

course i drink the post-soak whey because i drink whey everyday

anyway, but i noticed that whey and vinegar have very different

effects on flavor. even though i love the flavor of whey, i don't

really enjoy eating raw baby octopus soaked in whey as much as the

vinegar version. go figure.

mike parker

[Guest guest]

>I have Sally Fallon's book, but am finding it hard to change my eating

>habits especially living with and having to cook for someone who eats

>nothing but garbage and eats constantly. The man was born with a tape worm;

>lucky him!

You might try changing slowly. Actually my family

reacted to the " new " cooking as " Heidi's gourmet

cooking " . I mean, I don't serve them tongue or

raw beef, but no one objects to free-range eggs,

good grassfed steak, hash browns, whole-sorghum

cookies, etc. I like Sally's book because she has a

lot of very " accessible " foods that no one objects

to. The change in oils (from canola to lard or tallow

or non-smelly coconut oil) no one pays attention to

(I did start using the cheaper coconut oil for cooking

for others -- not as great as the virgin but still

not as bad as canola!). I keep the cookie jar

stocked with good cookies and I do make yummy

desserts once a week or so.

Once the meals are good and healthy, people

eventually snack less. My DH goes out and buys

chips etc. but he tends to forget to eat them.

I also started making stuff like lox and goat cheese

crackers at night, and other people got addicted

after teasing me for many weeks, when they finally

tasted them. A lot of NT foods are now becoming

" yuppie " foods and are served at the better

restaurants. So just start slow and you'll probably

drag him with you ... remember that if you are

the cook -- you have the power! The cook is really

the person in control in a family.

-- Heidi