How to Make Beef Bone Stock and Tallow

The End Product: Gelatinous Beef Stock & Rich Beef Tallow

I actually reaped four jars of the most amazing, gelatinous beef stock. Below is only one jar of stock, alongside of what I call “liquid gold” – an amazing, rich beef tallow for sautéeing and frying. The stock doesn’t look liquid because it wasn’t. It was pure gelatin – so good for your skin, hair, brain and bones. Everything you see below can be richly incorporated into soups, vegetables, and all kinds of dishes. Who’d have thought so much great stuff would come from beef bones!

Cool Beef Stock and Tallow Right Out of the Fridge

Look at how thick the tallow was on top. It was so amazing that I was able to cut it into a wedge with a knife and remove it.

Looking at that amazing gelatin underneath the tallow. Wow! That’s the most jello I’ve ever gotten out of 6 lbs. of beef bones. Now you know where real jello comes from.

Here’s a photo of the beef tallow cut into slices. Looks like cheesecake.

A photo of that “liquid gold” beef tallow melting in the pan.

The beef tallow fully melted.

Beef “Faté” – Not one bit wasted…

Here’s a photo of the rest of the meat, fat and marrow that was left on the bones when removed from the stock. I put all of it in the Vitamix with a bit of broth, some grass fed cultured butter and salt and whizzed it up into what I call Beef “Faté.” It tastes fantastic! I’ll put it in the freezer and use it later for seasoning vegetables and soups.

Below is a close up of the beef “faté.”

Please let me know if you try this at home. I promise that once you start making your own homemade stocks and tallow, you won’t want to cook with anything else. Make sure you get good bones to do it and you’ll have a rich source of collagen, Vitamins A and D, and calcium – just to name a bit of the beneficial nutrients for your body. Oh, and don’t forget that amazing flavor either. Nothing compares to it.

Related posts:

1. How to Make Beef Bone Stock & Tallow
2. A SuperFood – Full Fat, Grass Fed Yogurt
3. Why Make Bone Stock or Broth?

I love dairy – all types. But, dairy can be difficult to digest, inflammatory, and hard on the body if it’s not sourced correctly and cultured. Since this article is about yogurt, first off, let me say, if you’re going to buy and eat it, make sure that you buy the best that you can find. Of course, this is my perspective on any food that I eat. Living, organic, grass-fed, farm-fresh, local, foods are ALWAYS the best options. That being said, it can be difficult to find good, quality dairy. So, if you love milk, or particularly yogurt, I do not recommend that you simply run to the store and grab any conventional brand.

With your good health in mind, here are my suggestions for yogurt (in respective order):

1. Make your own yogurt from raw, grass-fed milk. Monica Corrado of Simply Being Well has an easy recipe for this in her cookbook.
2. If you can’t (or won’t) do the above, then buy organic (whole fat) yogurt sourced from raw, unpasteurized, grass-fed milk. If you don’t know where to buy this kind of yogurt, contact your local Weston A. Price Foundation Chapter to find out.
3. Buy a good, organic, whole fat, pasteurized yogurt from a reputable company who cares for their grass-fed cows and dairy products. (See my choice for this below.)
4. If you cannot make or find one of the above, then I suggest that you pass on eating yogurt until you have one of the above options. To buy conventional, processed yogurts or dairy is to invite allergy and disease, as well as to sacrifice awesome flavor.

One note about yogurt and the above suggestions: If you have allergy or intolerance to dairy in general, even to grass fed, raw cow’s milk, I would suggest that you apply the above standards to goat’s milk. Often times, people who have intolerance for cow’s dairy are able to digest goat’s milk in its place. And even if you don’t have any allergies to milk, goat’s milk is a wonderful, healthy and tasty alternative. Keep in mind though, that yogurt (even pasteurized) contains beneficial bacteria that pre-digest lactose, creating lactic acid which gives its distinctive, tangy flavor. This most often shores up the problem of lactose intolerance.

Avoid conventional yogurts! They are full of additives and are not from grass fed, grazing cows. The milk from a grass fed cow is significantly different than the “milk” of a conventional, factory cow. ‘Nuf said!

A Good, Healthy Organic Yogurt Choice

I realize that most people are not at a place where they make their own yogurt, nor are they likely to buy it from a local, raw producer. This is unfortunate. So, I wrote the following with the rest of you in mind, those of you who are likely to buy conventional or any organic brand. That being said, here’s a good yogurt choice for you.

Seven Stars Farm Organic Yogurt – FULL FAT PLAIN

This yogurt is the bomb! Maybe I’m too old to call something “the bomb,” but you get the idea. If you like smooth, creamy, and delicious, then you will love Seven Stars Farm Yogurt. And, let’s not forget the organic part. The only thing I would change about this yogurt is the “pasteurized” part, but if it weren’t pasteurized, you wouldn’t find it in a supermarket (Whole Foods).

As an aside, my suggestion is not to buy the lowfat versions of this yogurt or of any yogurt, for that matter! No offense to Seven Stars Farm for the lowfat versions, but trust me, they don’t hold a candle to the full fat yogurt. Furthermore, why remove that rich, healthy fat that your body needs and craves so desperately? I’ve actually bought the lowfat a couple of times, by accident. I ended up throwing it out, after it stayed in my fridge for way too long! Once you’ve tasted the full-fat versions of this yogurt, you will not like the lowfat ones. Remember, good fat (like what’s in quality, grass-fed, organic yogurt) does not make you fat or unhealthy. If you believe that it does, you’ve been drinking the koolaid for far too long. Wise up and start doing your own research. Your health is that important. I don’t have time to convince you of it here.

What I love about Seven Stars Organic Yogurt:

• the taste – flavor so good my tongue does a dance with every spoonful!
• the texture – rich, creamy and almost pudding-like!
• the cheese topping – each container of the plain has a thick, rich layer of cheese on top that tastes amazing. Yum!
• the real maple syrup – used to sweeten the organic maple yogurt, although I prefer to add my own to the plain if I so desire.
• the beneficial bacterial content – each container is full of gut-friendly lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus and bifidus cultures.



• it is made from the milk of Jersey cows – utterly wonderful, because their milk has the highest percentage of butterfat (healthy butyric acid) and protein.
• contains no thickeners or emulsifiers – which are typical in most conventional, processed yogurt brands. They don’t add thickeners due to the high % of butterfat and protein in the Jersey cow milk. Other brands add pectin and dried milk, among other things.
• zero additives – just pure organic, natural ingredients – God made.
• it is not ultra-pasteurized – the milk is heated just above the industry standard of 150 degrees to 170 for 20 minutes.
• it is made from certified organic milk from Jersey cows which graze (on grass) as much as possible, which ensures that it is packed full of healthy vitamins A, D, B12 and calcium, just to name a few.
• it is gluten-free.

Benefits of Eating Organic Yogurt

The following health benefits of yogurt are taken from AboutYogurt.com. There’s a lot more to write about the health benefits of organic yogurt, but I’m just giving you the quick overview.

• It helps protect the intestinal tract. Due to its live and active cultures, it’s known to boost the immune system and even aid in preventing cancer.
• Helps prevent yeast infections in women.
• Helps reduce lactose malabsorption when fed to infants.
• Helps reduce the risk of colon cancer.
• Helps chemotherapy patients with the side effect of lactose malabsorption.
• Helps reduce high blood pressure.
• Helps lessen the effects of osteoporosis by slowing bone loss, due to its high calcium content.

Friendly flora manufacture vitamins such as biotin, thiamine (B1), riboflavin (B2), niacin (B3), pantothenic acid (B5), pyridoxine (B6), folic acid and vitamins A and K. The lactic acid-secreting bacteria available in quality yogurts also increase the bioavailability of calcium, copper, iron, magnesium and manganese. This is good news for your body!

Some Favorite Ways to Use Yogurt

If you’re like I used to be, you may not be so keen on plain yogurt. I have a lot of years of having a pretty powerful sweet tooth. Initially, it was very difficult for me to eat a wonderful, living, nourishing food like yogurt – PLAIN! Yuck, or so I thought. But, I will say that as I weened myself off of having to “sugar down” everything, I started to appreciate and enjoy the natural, smooth and tangy taste of this great food. But, if you’re still hanging out on the sugary side of things (and even if you’re not), here are a few tasty ways that you can incorporate yogurt into your diet.

• In Smoothies - There’s nothing like an amazing fruit smoothie using plain yogurt, some fresh or frozen berries, a couple of raw eggs (pastured, of course), a little stevia extract for sweetness, and some ground flax seeds. If you’ve just finished a workout, throw in some grass fed whey powder and you’re good to go. If you like it cold and thick, use some ice as your base.
• On Sweet Potatoes - I don’t know about you, but I love a big ole’ sweet potato. Aside from using yogurt like sour creme, sometimes I will bake 4 or 5 of them on the weekend until they’re good and done. I then put them in the fridge for use during the week. Whenever I’m hungry, I’ll pull one out, remove the skin and put it in a bowl. Then, I’ll add 1/2 cup or so of plain yogurt to the mix. Sprinkle a little cinnamon on top and mash it up good. The tangy flavor of the yogurt combined with a sweet potato is awesome. Try it out.



• As a Salad Dressing or Dip - Want to add a probiotic, vitamin filled punch to your salads? Instead of using those chemical packaged, dead dressings, why not experiment with some organic plain yogurt? Here’s one dressing and dip that I use from time to time. I don’t have exact proportions as I experiment with ingredients a lot. Mix up some soft avocado (mash or chop it good), throw in a couple of minced garlic cloves, a scallion, fresh chopped basil, squeeze in some lemon juice, a little extra virgin olive oil, and 1/3 cup of plain organic Yogurt. You can also add a little apple cider vinegar, salt, or whatever you like. Whiz it up in a food processor and whoosh, bang… you’ve got an incredible homemade salad dressing or dip. Who’d a thought it?
• With Cauliflower - If you don’t eat white potatoes, like many in the Paleo camp, then try some Yogurt with the cauliflower mashed potato recipe. Cook your cauliflower (boiling your florets for 8 minutes or so). Take them out and put them in a food processor. Add 1/2 cup of yogurt, a couple of Tbsp. of Kerry Gold Butter (my favorite), 2 chopped garlic cloves, and a 1/2 cup of your favorite grated organic cheese (put the cheese on top last). Salt, pepper to taste add cheese on top and you’re all set.
• With Fruit - Do like my friend Amy who puts her plain, full fat Greek Yogurt in a bowl, adds some freshly chopped fruit and berries, and squirts in a little Stevia extract for sweetness.

Need I say more? Experiment with yogurt. That’s what I do. It’s fantastic for dressings and creamy sauces on cooked vegetables. I’ve even seen some recipes for using it to make chocolate or vanilla icing. Whatever you do with it, it’s worthy of mentioning that Organic, whole fat yogurt from grass-fed milk (cow, goat, sheep) is a time-honored, traditional living food that has promoted longevity and health for ages. If you’re not using it as part of your wellness regimen, then you’re missing out on a truly magnificent and potent superfood.

More Great Organic Yogurts:

When I’m not able to get raw organic yogurt, I typically use the Seven Stars brand (that I’ve highly lauded above), because I can easily find it at Whole Foods. That doesn’t mean that there aren’t some other fantastic choices out there. Below are some that may be easier for you to find that I also highly recommend (thanks to the Weston A. Price Foundation).

• Erivan Yogurt
• Kolona SuperNatural Yogurt
• Redwood Hill Goat Yogurt
• St. Benoit Yogurt (CA only)
• Brown Cow Yogurt
• FAGE Total Classic Greek Yogurt
• Pavel’s Yogurt
• Straus Family Creamery Yogurt
• The Greek Gods Yogurt
• Trader Joe’s Greek Style and European Style Plain Yogurt

By now, it should be pretty clear – Organic, full fat yogurt from grass fed cows is a delicious and potent superfood! If it’s not a part of your diet, it’s not too late to add it and reap the health benefits, maximize your wellness and add flavor to your cuisine. Why not get some quality organic yogurt and add a little culture to your life?

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1. Weight Gain, Belly Fat & Insulin Resistance
2. Simple Fat Burning Exercise Routine
3. Coconut Chocolate Brownies – Gluten Free

Sally Fallon Morell, while referring to stock and broth, quotes a South American proverb – “Good broth will resurrect the dead.” There’s probably more truth to that proverb than most of us even realize. To further quote Sally Fallon from her “Broth Is Beautiful” article,

“…stocks play a role in all traditional cuisines—French, Italian, Chinese, Japanese, African, South American, Middle Eastern and Russian. In America, stock went into gravy and soups and stews. That was when most animals were slaughtered locally and nothing went to waste. Bones, hooves, knuckles, carcasses and tough meat went into the stock pot and filled the house with the aroma of love. Today we buy individual filets and boneless chicken breasts, or grab fast food on the run, and stock has disappeared from the American tradition.”

She’s right. The making of authentic bone stocks and broths have all but disappeared from the American tradition. It has become a lost art. I’m convinced that until you make it for yourself, you will never be able to appreciate the healthy goodness of homemade bone broth and stock.

Benefits of making and eating homemade bone stock and broth:

1. Stock is the foundation of great tasting, healthy soups, stews, sauces, gravies, and the like. You can’t beat the flavor!
2. It is nutrient dense and mineral rich in forms (electrolytes) that the body can easily absorb and use – such as calcium, magnesium, phosphorus, silicon, sulphur and trace minerals. Now you know why it’s so great for getting over colds and flu!
3. When using bone joints, ligaments, tendons and cartilege in making stock, you get a rich supply of chondroitin and glucosamine – supplements that many take for joint pain and arthritis.
4. Gelatin in good stock acts as a “protein sparer,” making the most of the other proteins eaten along with it. This means that you can get by with just a small amount of meat if your meal includes a serving of good gelatinous stock.
5. The gelatin in stock also facilitates digestion as it is hydrophilic, meaning that it is a water attracter – something immensely beneficial to the digestive process. It draws digestive juices to the gut, making the accompanying food more digestible. It’s the only cooked food that has this quality.
6. Stock is known to be a key ingredient in healing the lining of the gut by helping restore mucosal lining (a staple of the GAPS Diet protocol), something desperately needed for those who suffer from leaky gut syndrome that can lead to chronic autoimmune diseases and psychological illness.
7. In my experience as a consultant, I’ve noticed that clients tend to sleep better when drinking homemade stock prior to going to bed.
8. Drinking homemade stock is a great way to relax and reduce stress. (See #2 above.)

Making bone stock and broth is slightly time consuming, but not difficult to master. From my first attempt, it has proven to be a remarkably easy process. Take some time to make and freeze some for yourself. The health benefits far outweigh the slight inconvenience of the process.

Oh, and one more thing – REMEMBER, store bought bouillon, organic boxed broths and stocks, canned stock, etc. are not a viable substitute for the real thing! In fact, most of these broth and stock substitutes tend to contain unhealthy additives like MSG, preservatives, and loads of sodium. Don’t fool yourself into thinking you’re doing your body a favor by using them!

In case you missed it, here’s the Recipe for Making Beef Stock.

Related posts:

1. How to Make Beef Bone Stock & Tallow
2. Healthy Homemade Chicken Soup Recipe
3. How to Choose Healthy Eggs

First off, just know that I am not a seasoned veteran when it comes to making bones broths or stocks. It’s a relatively new thing to me, other than making homemade chicken soup and such. That being said, don’t be fooled by the fact that I’m somewhat of a novice when it comes to making beef stock. You should know that I’ve now made this particular recipe for beef bone stock three times, AND each time my stock has turned out excellent (the next two paragraphs will tell you why). In fact, my stock has turned out so well that I’ve had a hard time keeping any of it in supply. Fortunately, I now have several containers in my freezer, well prepared for an ongoing supply of that gelatinous, nutritious, immune enhancing, healing potion. If you’re wondering why I’m keeping an ongoing supply of stock – well, it’s because of the taste and the supercharged punch it gives to the body. I don’t know about you, but I’m all about wellness and being proactive when it comes to my own good health. If I don’t take charge of what I put in my body, no one else will.

Good Stock – Thanks to Sally Fallon & Monica Corrado

Sally Fallon
As an aside, I have to give credit where credit is due. My romance with bone broth, stocks and tallow (relative to health and nutrition) is largely due to Sally Fallon Morell (Nourishing Traditions) and The Weston A. Price Foundation. Incorporating homemade grass-fed beef stock into your dietary regime is truly a wise tradition. Thank you, Sally Fallon for educating me on healthy, traditional eating.

Monica Corrado
In addition to Sally Fallon Morell, I owe a debt of gratitude to Monica Corrado of SimplyBeingWell.com. I recently attended a day of cooking with Monica where she so eloquently demonstrated the art of making your own bone broths and stocks, along with reiterating the nutritional and traditional importance of adding this to our diets. Needless to say, I was pretty overwhelmed with her talent and knowledge on the subject – so much so, that I came home and immediately began doing the same. To her credit, the following video and instructions are based upon her recipe for Beef Bone stock, taken from her class and great little cookbook, “With Love from Grandmother’s Kitchen,” that I bought from her (see image to the right).

Click here to view the embedded video.

Beef Stock Ingredients:

• 4-6 lbs. grass fed beef bones (knuckles are preferred)
• 4 or more quarts of filtered or spring water
• 3 large organic carrots (coarsely chopped)
• 3 organic onions (coarsely chopped)
• 3 organic celery stalks (coarsely chopped)
• 1/2 cup Organic Apple Cider Vinegar
• 1/2 tsp. Peppercorns
• Sea Salt to taste
• 1 large stock pot (6 – 10 quart)
• 1 bunch organic parsley (optional)

Directions for Making Beef Stock and Tallow:

1. Preheat oven to 350 degrees. Place bones on a cookie sheet or pan lined with parchment paper. Place in oven and roast bones for 30 minutes, or until they are browned.

2. When bones are browned, remove from oven and place in stock pot (also scrape and pour in any fat or drippings left on paper). Add filtered water, at least 4 quarts or more until bones are covered. Add 1/2 cup of Apple Cider Vinegar to the mix. This will help pull the minerals and nutrients from the bones into the water. Let bones soak for 1 hour without heat.

3. While the bones are soaking in the pot, prepare the vegetables. Wash them good. Coarsely chop up the carrots, onions and celery. Per Monica, you don’t need to peel them as the skins are full of vitamins and minerals too. In this particular recipe, I substituted one onion with 1 fennel, as fennel is known for reducing inflammation and has anti-cancer benefits. More about fennel.

4. After an hour of soaking the bones in the vinegar and water, add the vegetables to the pot. Place on high heat and bring pot to a boil. You’ll start to see scum (or foam) appear on the top. Take a spoon and remove the scum as it appears. This is the impure stuff that you don’t want in your stock.

5. Turn heat down to low. Make sure that there’s enough heat for movement under the surface, but it should not be bubbling too much. You may need to adjust the heat accordingly, but it should be slightly above a simmer for the movement to occur. Monica states that too much heat will not yield good results, nor will too little.

6. Allow stock to simmer (as stated in #5) for 24-72 hours. I did mine just under 50 hours in the video and it seriously turned out great. Monica Corrado suggest that if you don’t want to leave the stove on while you’re away from the house, just simply put the lid on the pot and turn it off. Don’t put it in the refrigerator, but leave it sitting on the stove. When you come back home, turn the heat on and bring it to a boil. Repeat steps # 4 and 5 each time you do this. She refers to this as building “cumulative” time. Even if it takes you five days of this to finish your stock, you’ll be fine. Keep a record of the time that you are cooking.

7. Ten minutes prior to finishing your stock, add the bunch of fresh parsley to the pot. You don’t need to chop it up, but place the whole bunch into the stock. Let it cook with the stock for a good 10 – 15 minutes. It will infuse the stock with valuable minerals, only adding to its nutritional potency. If you don’t believe me about the parsley, take a look. (Note: I did not show this step in the video.)

Completing your Beef Bone Stock:

1. Pour stock through a strainer into a large bowl or pan. I use a 16 cup large stainless steel bowl in the video. Make sure you strain as much of the stock out of the vegetables as you can. You don’t want to waste any! Allow the stock to cool down to room temperature.

2. After stock comes to room temperature, place it in the refrigerator to cool off completely. I like to do this overnight so that everything congeals and cools completely.

3. Remove stock from refrigerator. Take a spoon and peel off the rich, golden beef tallow that has formed on top. You should see the clear stock underneath with a nice layer of gelatin on top. If you don’t see this, you may not have used enough joint bones. If you don’t see the gelatin, don’t be too hard on yourself. The stock will still be amazingly therapeutic and flavorful.

4. Take your saucepan of tallow, apply low heat and melt. Pour the tallow through cheesecloth (if you want) into a container or jar. Keep it in the refrigerator or by your stove for cooking. It will be fine at room temperature for a long time, as long as you have an airtight lid on it. Use the tallow for cooking and sautéing. It’s a very stable fat for cooking and contains cancer killing CLA.

5. Finally, place the gelatinous stock into containers and freeze (preferably BPA-free plastic and not jars, as they will crack) for later (by freezing it should keep for up to 6 months). Or you can store your stock in the refrigerator (it will last 5 -7 days).

I know the above looks like a lot of information, but making good beef bone stock is actually very easy. The biggest issues are finding good grass-fed knuckle bones and the waiting time. If you can get your hands on good bones and invest some time, you should have great results. The health benefits are well worth the effort, so make some stock for yourself soon!

Learn why making and eating homemade stock is so good for you…

As always, feel free to post your comments, suggestions, etc. below. I’d love to hear your thoughts.

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2. Healthy Gold Beets and Brussel Sprouts Dish
3. The Best Pot Roast Recipe Ever!

Conventional Eggs to Pastured Organic Eggs, What’s best?

To date, the only advantage that I can see for buying conventional eggs over organic pasture raised eggs is the market price. Bottom line, if you’re going to eat eggs, I suggest that you go for the best =>> PASTURE RAISED EGGS, plain and simple. If you want to know why, keep reading.

Factory, Commercial Eggs

These are your standard, cheapest regular grocery store eggs. If you want cheap, these are the ones to buy. They come from chickens that typically are debeaked (not very humane). They tend to be fed hormones due to overcrowding, which leads to disease. They also tend to be kept under bright light 24 hours a day. The hens are raised in overcrowded, unnatural conditions with the sole purpose of egg production. They are fed soy and corn, which are NOT part of a chicken’s normal diet. When you buy these eggs, keep in mind what you’re eating. Oh, and one other thing, the natural wax coating on the shell of the egg is typically removed (per the FDA) and then they are sprayed with a disinfectant. I wonder if this leeches into the inside? Hmm…

Cage Free Eggs

The term “cage free” sounds great, but in reality isn’t much better than the above. The chickens that lay these eggs still tend to be overcrowded and are also fed the wrong diet. And, just because the word “organic” supercedes the word “cage free,” doesn’t mean that the egg is much better than the lowest common denominator.

Cage Free Vegetarian Fed Organic Eggs

These eggs tend to be about the same as the others, except that the grains that the chicken receive are supposed to be certified organic. Still they tend to have a high soy diet, which still is not the natural food of chickens.

Cage Free “Vegetarian Fed” Omega 3 Organic Eggs

Wow, the above sounds impressive, but remember, corn, soy and other grains are NOT the normal diet for a chicken. I’ve heard it said, by someone who raises chickens for their eggs, that feeding chicken corn, is like feeding them candy. Again, it’s not a good diet for a chicken. This will translate to the content of the eggs that you buy, regardless of the omega 3 infusion from the unnatural feed that it receives.

Free Range Organic Eggs

Again, in theory, this kind of labeling sounds perfect, right? Well, you have to be careful. Just because an egg is labeled “free range,” doesn’t mean that it’s the best option. In many stores, it may be the best option. However, don’t be too quick to think that you’re getting what’s best for your health. The chickens that produce these eggs can still have a very confined “free range” area, with the bulk of their diets coming from corn and soy. If you have all of the above options to choose from and you need eggs now, I would suggest choosing the “free range organic” eggs. Still, there’s a better solution.

The above kinds of eggs are from worst to best, but still NOT the best option when buying eggs…

True “Pasture Raised” Eggs are the best!

I’m not going to lie to you. Real, pasture raised eggs are not the most available, nor the easiest to find. Moreover, – “Free-range/pastured eggs are likely to be more expensive because production costs are higher.” (Quote from Mother Earth News Article: “Tests Reveal Healthier Eggs”). Nevertheless, look at the amazing benefits.

True, pasture raised eggs have:

• 1/3 less cholesterol than the others
• 1/4 less saturated fat than commercial eggs
• 2/3 more vitamin A
• 3 times more omega-3 fatty acids (lowers inflammation in the body)
• 3 times more vitamin E
• 7 times more beta carotene

To quote the Weston A. Price Foundation on eggs:

“Without a doubt, fresh, pastured eggs are superior in taste and nutrition to conventionally raised commercially available varieties. Eggs have been a highly valued foods since the beginning of time—eggs from chickens, ducks, geese, turtles and fish. Egg yolks are the richest source of two superstar carotenoids—lutein and zeaxanthin. Not only are bright yellow yolks loaded with these fat-soluble antioxidant nutrients, they are more bioavailable than those found in vegetables, corn and most supplements. While these nutrients have a reputation of combating macular degeneration and cataracts and supporting overall healthy vision, they have a long list of other benefits, including protecting the skin from sun damage and even reducing one’s risk of colon and breast cancer.

Besides providing all eight essential protein building amino acids, a large whole, fresh egg offers about six to seven grams of protein and five grams of fat (with about 1.5 grams of it saturated), which comes in handy to help in the absorption of all the egg’s fat-soluble vitamins. One egg also serves up around 200 milligrams of brain-loving cholesterol and contains the valuable vitamins A, K, E, D, B-complex and minerals: iron, phosphorus, potassium and calcium. Choline, another egg-nutrient, is a fatty substance found in every living cell and is a major component of our brain. Additionally, choline helps break up cholesterol deposits by preventing fat and cholesterol from sticking to the arteries. So the bottom line is, don’t be chicken about eating eggs, especially the cholesterol-rich yolks!

When left to their own scavenger instincts, being the omnivores they are, chickens eat bugs, worms (and even snakes if given the opportunity), grasses and nutritious herbs such as plantain leaves and wilted nettle—both of which boost egg production and yolk hue. While these feathered friends will eat the grain and pellets left in the feed trough, it certainly isn’t their ideal food. Remember, chickens are omnivores, not vegetarians as many people assume, meaning they are designed to consume foods from both animal and plant sources. Subjecting chickens to a strictly vegetarian diet prevents them from achieving their ideal health by denying them the nutrients found through scavenging around the farm, barnyard and pasture.

Compared to eggs from conventionally raised, caged hens, eggs produced by free-roaming and pasture-pecking chickens have more omega-3 fatty acids, vitamin E and vitamin A, along with notably higher amounts of folic acid and vitamin B12. Direct sunlight also acts as a nutrient and naturally boosts egg production.”

Remember, chickens, fed an unnatural diet, are rarely healthy. Neither are their offspring. The same applies to us humans. If we are eating foods that are not inherently natural and God-made, then we will not be healthy! But, that’s for another article.

Your Take Away – What to do about buying eggs…

So now that you know that an egg is not an egg, is not an egg, is not an egg…what should you do? Well again, I’m glad you asked! Here are my recommendations:

1. First choice is to find a local farmer (via Farmer’s Market, etc.). Get to know him and buy pastured eggs from him.
2. If you have a Whole Foods or some other Organic, natural type of grocery store, buy the Vital Farms brand of eggs. See their video at the bottom of this article. This is probably your easiest choice, unless you know a farmer.
3. If you must buy any other eggs, and you know that they are not pastured, free range eggs, then choose organic, cage free. Eat them in moderation.
4. If your only source of eggs is the typical grocery store (which, to me is a lazy, weak excuse), rarely eat eggs. Remember, their content is going to be significantly less optimal than the best choice.

Video of Pastured Eggs from Vital Farms:

Click here to view the embedded video.

As always, your thoughts, comments and suggestions are welcomed.

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2. Healthy Gold Beets and Brussel Sprouts Dish
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One of my favorite all time dishes is Pot Roast. The following recipe is one that I’ve perfected over time. I’ve pulled bits and pieces from different recipes that I’ve found online until creating one that will make you “smack yo momma!” I’ve got several good Pot Roast Recipes, but this is the simplest, yet tastiest way of preparing it that I’ve found yet. My mouth is watering right now just thinking about this. My suggestion is to pay a little extra and buy a good grass-fed piece of meat too, as the health benefits are indisputable, especially compared to conventional meats, which quite simply ARE NOT HEALTHY.

If I were unable to purchase good quality grass-fed beef, I would most likely eliminate Pot Roast from my diet. Thank God I don’t have to make that decision. That being said, take a whirl at the following recipe and enjoy!

Ingredients

• 3 1/2 to 4 lbs. of grass-fed beef shoulder or boneless chuck roast (well-marbled for best flavor)
• 2 Tbsp organic coconut oil (deodorized)
• 1/2 stick of Kerry Gold Butter or 2 -3 Tbsp. of raw, grass-fed butter
• Sea Salt and pepper
• Grilling rub (optional)
• 4 cups sliced onion (2 large yellow onions, thickly sliced)
• 4 cloves of garlic, sliced
• 1/2 to 3/4 cups of red wine (I prefer Cabernet)
• Several medium carrots, peeled and cut lengthwise
• 1 carton of sliced baby portabella mushrooms

Directions:

A couple of hours before cooking the roast, remove it from the fridge and let it warm up to room temperature. This will ensure that it cooks properly within the alotted time.

Preheat oven to 350 degrees.

Use a thick-bottomed pot with cover. I prefer a Dutch oven (see photos) large enough to hold the roast and vegetables. Heat 2 Tbsp of coconut oil on medium high heat (hot enough to sear the meat, but not too hot). Pat the roast dry with paper towels. Sprinkle and rub salt, pepper, and/or a good steak rub all over the meat. Brown roast in pot, all over, several minutes (5 or so) on each side. Don’t move the roast while a side is browning, or it won’t brown well.

When roast is brown all over, remove it the from pan and place on a plate. Add the cut onions to the pan and cook for about 5 to 10 minutes, until they brown a bit. Add the garlic and cut carrots by placing them on top of the onions. Set the roast on top of the onions, garlic and carrots. Sprinkle the sliced mushrooms all over the meat and sprinkle with sea salt and pepper. Add the red wine. Finally, place a few slices of Kerry Gold butter on top of meat. Cover and place in preheated oven

Cook for 30 minutes at 350 degrees, then reduce heat to 300 degrees for the remainder of the time. Cook for approximately 3 hours (about 3.5 hours total) or until meat is tender. Sticking it with a fork should give you a pretty good idea. You’ll want the meat to easily pull apart.

After cooking for 3 hours or more, notice how much liquid gets released by the meat. This comes from slower cooking at a low temperature. If your pot roast is too dry, make sure the pan you are using has a tight fitting lid, but if you follow the above protocol, you shouldn’t have this problem.

Side Dishes for Pot Roast

I’m not a big proponent of the white potato. While they taste great, they do have a tendency to spike insulin levels and blood sugar. If you want a potato, try roasting or baking a sweet potato and compliment it with a fresh green salad. I also love to eat it with my sautéed cabbage recipe, but I leave out the mushrooms when i eat it with the Pot Roast.

As always, feel free to leave your comments and/or suggestions. Happy Eating!

Related posts:

1. Healthy Homemade Chicken Soup Recipe

Click here to view the embedded video.

Healthy Soup Ingredients:

• 1 whole organic Free Range Chicken
• 1 pkg. Shiitake mushrooms
• 8 organic carrots
• 8 organic celery sticks
• 1 organic fennel
• 1 organic leek
• 2 large yellow onions
• Fresh chopped Thyme
• 2 garlic cloves
• 2 Tbsp. apple cider vinegar
• 1 Tbsp. organic curry (to taste)
• Sea Salt (to taste)
• 2 Tbsp. peppercorns

Directions:

1. Cut up chicken into pieces. I suggest having this done for you at the meat department to save time and mess. Place chicken in large soup pot and cover with clean, filtered water. Make sure you use all of the chicken, including giblets, neck etc. Sprinkle sea salt into pot and add peppercorns to broth.
2. Cut up 4 carrots, 4 celery sticks and 1 large onion into large chunks. Add these vegetables to the pot to cook with the chicken. Chop and add fresh Thyme to pot. Add 2 chopped cloves of garlic. Add Tbsp. of curry. These will all cook down and season the broth nicely. Keep heat on high and bring contents to boil. Skim off foam. Then, reduce heat to a simmer. Add 2 Tbsp. apple cider vinegar and cover. Let simmer for 6 to 12 hours. The longer it cooks, the better the flavor.
3. After soup has cooked for a long time (6-12 hours), separate broth from contents by pouring through a strainer into another large pot. Do this in the sink to avoid making a mess. Remove strainer with contents (cooked chicken and veggies. Place broth back on stove on low heat while you chop up fresh vegetables to place in broth to create final product.
4. Let contents in strainer cool (chicken and cooked veggies).
5. Chop up remaining raw carrots, fennel, celery, leek and onion into small pieces and add to broth on stove. Turn heat up to high and bring to boil. Reduce to medium or medium low and let vegetables cook for at least an hour or longer.
6. Once cooked chicken and veggies are cool enough (30 minutes or so), remove chicken pieces and discard cooked vegetables. Separate all chicken meat from bones and discard the bones. Pull chicken into small pieces and return to soup broth with cooking vegetables. At this time, I would add the Shiitake mushrooms as they don’t take long to cook at all. You can do this any time as chicken is already well cooked at this point.
7. Finally, after soup is ready, remove lid and taste. Add more sea salt, pepper, curry or spice to your liking.

The SuperFood Power Punch of Chicken Soup

Health Benefits of Chicken Broth*

Chicken stock provides a concentrated source of minerals and hydrophilic colloids that make your entire meal more digestible. Colloids that have been heated (i.e. in cooked foods) generally repel liquids, making cooked foods harder to digest. However, the gelatin in chicken and other meat broths has the unusual property of attracting liquids—it is hydrophilic—even after it has been heated. The same property by which gelatin attracts water to form desserts, like with Jello, allows it to attract digestive juices to the surface of cooked food particles. This is a primary reason why the broth in chicken soup is so good in aiding the digestive process. Good digestion usually means good health.

According to Sally Fallon of the Weston A. Price Foundation,

“Chicken soup has a natural ingredient which feeds, repairs and calms the mucous lining in the small intestine. This inner lining is the beginning or ending of the nervous system. It is easily pulled away from the intestine through too many laxatives, too many food additives. . .and parasites. Chicken soup. . .heals the nerves, improves digestion, reduces allergies, relaxes and gives strength.”

What better natural remedy to have during times of sickness and for maintaining health and wellness during cold weather?

Health Benefits of Carrots:

Carrots are rich sources of carotenoids (particularly beta-carotene), B vitamins, phosphorus, calcium and all important iodine. The antioxidant nutrients in carrots are believed to explain many of the heart protective benefits provided by this root vegetable. The carotenoids in carrots are also known for their benefit for eye health. And, lab studies have shown the ability of carrots and their juice to inhibit the grown of colon cancer cells. Carrots are simply too rich in digestive tract-supporting fiber, antioxidants, and unique phytonutrients to not be eaten in support of the lower digestive tract and colon cancer protection.

Health Benefits of Fennel:

Fennel contains its own unique combination of phytonutrients—including the flavonoids rutin,quercitin, and various kaempferol glycosides, that give it strong antioxidant activity. In animal studies, the phytonutrient anethole in fennel has been shown to lower inflammation and to help prevent the occurrence of cancer. It is also a great source of vitamin C. The vitamin C (needed for a healthy immune system) found in the fennel bulb is also potently antimicrobial. It contains a very high fiber content, and in addition, is a very good source of folate, the B vitamin necessary for the conversion of a dangerous molecule called homocysteine (that can cause a host of heart and cardiovascular damage) into other, benign molecules. It is also a very good source of potassium, a mineral that helps lower high blood pressure, another risk factor for stroke and heart attack.

Health Benefits of Leek:

Leeks can always be used in place of onions, although they have a slightly more pungent flavor than their cousins. Leeks are good sources of carotenoids, B complex and vitamin C and are considered nourishing for the liver. Leeks, not unlike their cousin garlic and fennel, also contain important amounts of the flavonoid kaempferol, which has repeatedly been shown to help protect our blood vessel linings from damage, including damage by overly reactive oxygen molecules. This appears to involve increased production of nitric oxide (NO), a naturally occurring gas that helps to dilate and relax the blood vessels. Leeks also contain a high content of antioxidant polyphenols, which play a direct role in protecting our blood vessels and blood cells from oxidative damage.

Health Benefits of Shiitake mushrooms:

Widely referred to as “medicinal mushrooms,” the Shiitake is a smoky flavored fungus, packed full of beneficial nutrition. In Traditional Chinese Medicine, shiitake mushrooms are used for cleansing and balance. They appear able to enhance immune function in both directions, giving it a boost when needed, and cutting back on its activity when needed. They are also known to contain a natural source of interferon, a protein which appears to induce an immune response against cancer and viruses. Like other mushrooms, they contain about 90 percent water and act as sponges, absorbing the flavors of other foods with which they are cooked. They contain protein, phosphorus, potassium, calcium, and are a great source of iron and B complex vitamins, particularly biotin. They are also known to contain a substance called adenosine, that has potent blood thinning and anticoagulating properties.

Benefit of adding Apple Cider Vinegar to soup:

Acidic wine or vinegar added during the cooking process helps to draw minerals, particularly calcium, magnesium and potassium, into the broth.

The above health benefits of these vegetables are by no means exhaustive. There’s a lot more to be known about how they can bolster our health. Nevertheless, take what’s written here to heart (no pun intended) and serve yourself up this dish frequently. Not only will your taste buds love it, but your body will love you for its nutritional value all the more.

*NOTE: Much of the broth information above was obtained from the great book: Fallon, Sally (1999-10-01). Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats. NewTrends Publishing, Inc.. Kindle Edition.

As always, I welcome your comments, suggestions and questions below.

Related posts:

1. Healthy Gold Beets and Brussel Sprouts Dish
2. Soy Can Negatively Affect Your Weight & Health
3. 9 Tips for Eliminating Bad Breath

Click here to view the embedded video.

Dish Ingredients:

• 4 medium or 8 small gold beets
• 20 Brussel sprouts
• 1 medium shallot, peeled and thinly sliced
• 2-3 Tbsp. olive oil (organic)
• 1 Tbsp. freshly chopped Thyme
• 1/4 cup blanched almond slivers (toasted)
• Sea Salt (to taste)
• Fresh ground pepper (to taste)

Directions:

1. The beets take the longest to cook, so start them first. Peel them with a vegetable peeler. Boil them in water in a small saucepan for 40-45 minutes. When done, set aside to cool for a few minutes and cut into quarters. (Note: you can cut them in quarters before boiling which will reduce your boiling time.)
2. While beets are cooking, toast the blanched almond slivers. Heat a skillet to medium high heat and add the almonds. Stir frequently with a spatula, taking care not to let them burn. When the almonds begin to brown, remove from pan into a small bowl or plate. Let cool, set aside.
3. Clean up the Brussel sprouts by removing brown leaves and by cutting off the stalky bottom. Put in small sauce pan and cover with filter water. Boil for no more than 5 minutes. They should be just about cooked all the way through. Set aside for a few minutes to cool, and then cut each sprout in half.
4. In a decent sized skillet heat 1 tablespoon of olive oil at medium heat. Add the thinly sliced shallot pieces, lower to medium heat and cook until translucent – a few minutes. Add a little more olive oil and raise the heat to medium high. Add the Brussel sprouts and gold beets to the pan, along with the fresh thyme and mix up well. Salt and pepper to taste. Cook for a few minutes more, stirring. Remove from heat and serve. Tastes great warm, but also tastes great the next day cold.

Makes about 6 nice servings. If that’s too much, that’s a good thing. Believe me, you’ll want leftovers. They taste even better cold the next day!

The SuperFood Power Punch

Besides the awesome flavor of this creative combination of vegetables, Gold beets, Brussel sprouts, Thyme, Almonds and Olive Oil pack quite a superfood, nutritional powerhouse whallop for our health. The health benefits of eating a dish such as this are plentiful and thrilling. Look at how you will nourish your body:

Health Benefits of Gold Beets:

Gold beets are great to eat year round, as they tend to have a neutral thermal nature. Some foods are warming and some are cooling. Beets tend to be neutral. They have a sweet flavor like red beets. According to Traditional Chinese Medicine (TCM), they strengthen the heart, sedate the spirit, improve circulation, purify the blood, benefit the liver, moisten the intestines and promote menstruation. Furthermore, in TCM, they are used along with carrots to regulate hormones during menopause. Lastly, they are used to treat constipation and help nervousness.

While they are very good for you, one thing to remember is that they do contain oxalic acid which can inhibit calcium metabolism and has been known to promote kidney stones. So, you may not want to eat them every day.

Health Benefits of Brussel Sprouts:

Brussel Sprouts are members of the cruciferous vegetable variety and contain a good bit of Omega-3 fatty acids, anti-oxidants and other natural chemicals that help fight inflammation, as well as have a rich content of Vitamin K. Also, they are known to contain important detoxifying phytonutrients like glucosinolates and isothiocyanates which are known cancer fighters, particularly bladder, breast, colon, lung, prostate and ovarian.

Health Benefits of Thyme

Contains “thymol,” the main volatile oil in the herb, which is known for its ability to protect and increase the amounts of healthy fats in and around our cells. It also contains a number of flavonoids, including apigenin, naringenin, luteolin and thymonin – all of which, combined with its high content of manganese, increase its antioxidant capacity.

Health Benefits of Almonds

Almonds are high in mono-unsaturated fats, the same type of health-promoting fats found in olive oil (also used in this recipe). These types of fats are known to help lower LDL (bad cholesterol) thereby reducing the likelihood of heart and cardiovascular disease. In addition to the mono-unsaturated oil content, they also contain the heart healthy antioxidant Vitamin E. Furthermore, almonds contain the all important minerals magnesium and potassium, which help to keep the heart and cardiovascular system healthy.

The above health benefits of these vegetables are by no means exhaustive. There’s a lot more to be known about how they can bolster our health. Nevertheless, take what’s written here to heart (no pun intended) and serve yourself up this dish frequently. Not only will your taste buds love it, but your body will love you for its nutritional value all the more.

As always, I welcome your comments, suggestions and questions below.

Related posts:

1. Coconut Chocolate Brownies – Gluten Free
2. Soy Can Negatively Affect Your Weight & Health
3. Weight Gain, Belly Fat & Insulin Resistance

Here’s one of my latest recipes that turned out fantastic. These coconut muffins are gluten free, dairy free and are organic, delicious and healthy. You have to try them. I’ve given several of them away and everyone consistently asks me for the recipe. So, here it is.

Healthy Coconut Brownie Ingredients:

• 1/2 heaping cup of organic coconut flour
• 1 can organic coconut milk
• 1/4 cup organic coconut oil
• 4 organic eggs
• 1 tsp. baking soda
• 1/2 tsp. lemon juice
• 1/4 to 1/2 cup of honey
• 1 or 2 bananas (your choice)
• 1 bag of dark organic chocolate chips
• 1 1/2 cups of chopped raw cashews
• Pinch of sea salt

Directions:

1. Preheat oven to 400 degrees.
2. Spray muffin pans with coconut spray oil or whatever grease you like. Do this now so that you don’t forget to grease the pan before pouring in the batter later.
3. Chop raw cashews up in food processor until slightly pulverized. See video above for perfect consistency. If you don’t have a food processor, then chop carefully with a knife until they are small bits.
4. Mix all dry ingredients together in bowl (flour, baking soda, chopped cashews, salt).
5. Melt coconut oil for 15 seconds until liquid.
6. In separate large bowl, mix all wet ingredients. Add eggs, 1 at a time while whisking with oil. Add honey, lemon juice and coconut milk to wet mix and continue to whisk/stir together.
7. Now begin to add dry ingredients in with the wet ingredients. Fold over with spoon until all ingredients are mixed well together. Batter should be lumpy, mainly due to cashew bits. Mixture should be slightly thick. If it’s too runny, add a little more coconut flour to thicken.
8. Chop up 1 or 2 bananas into small pieces and add to mixture.
9. Add bag of organic dark chocolate chips and stir mixture well until all ingredients are blended.
10. Now, pour batter into pre-greased muffin tins. You should fill them just above half-full.
11. Place in preheated oven and set timer for 16 minutes. Depending on your oven, it may take a little more or a little less time. Whatever you do, keep an eye on them as you don’t want them to overcook. When time is up, remove from oven and stick with a fork or toothpick. If it comes out clean, your muffins are ready.
12. Slap your momma ’cause these things are the bomb!

These organic muffins taste fantastic and suprisingly, you can barely taste the coconut. The ground up cashews almost act as part of the flour, which adds great consistency. If you don’t love them, then something is wrong with you. The other great thing is that they’re not overbearingly sweet. In fact, they seem to have just the right blend of natural sweetness and nutty, chocolately flavor.

As always, I welcome your comments, suggestions and questions below.

Related posts:

1. Soy Can Negatively Affect Your Weight & Health

The (Not So) Sweet Truth about Artificial Sweeteners

1. Sucralose – artificial sweetener, comes in a yellow packet (a.k.a. Splenda) – is 600 times sweeter than sugar. Each packet contains 1% sucralose and the rest (the other 99%) in the packet is a bulking agent such as dextrose or maltodextrose (fancy names for sugar). If you’re using lots of these packets in your coffee and tea, you’re consuming a good bit of sugar, hence calories, hence, increased insulin levels which leads to hunger and overeating. Splenda also contains chlorine that is molecularly equivalent to pesticides, DDTS, etc. Scary stuff. My rating for this one is BAD.
2. Saccharin – an artificial sweetener, comes in a pink packet (a.k.a. Sweet-n-Low) – is the oldest artificial sweetener available on the market today (since 1879). Is considered to be 300 times sweeter than sugar. Saccharin has been proven to cause cancer in laboratory animals and has been associated with bladder cancer in humans. Saccharin has been banned over the years and then unbanned due to the fact that it is cheap and stable and used in so many of our food products. My rating for this one is WORSE.
3. Aspartame – an artificial sweetener, comes in a blue packet (a.k.a. NutraSweet or Equal) – is considered by many to be the most dangerous additive to foods today. Because of its aspartic acid and glutamate content is considered to be an excitotoxin, which can cause a host of chronic MS symptoms and illness. There’s a lot more bad stuff about aspartame too, but I won’t mention it all here. Just make sure to check the labels of the food you buy. Aspartame is rampant in all kinds of sweety processed foods, including diet sodas, vitamin waters, sugar-free gum, and other sugar-free items. My rating for this one is AWFUL.

A Word about Natural Sweeteners

It goes without saying that the best way to sweeten your coffee, tea or food is to use something that God created – not something artificial. As for something that comes in a packet, the best choice would be:

• Stevia – natural and derived from the South American Stevia Plant, is sometimes called the “Holy Grail” of sweeteners and in its rawest form has virtually no calories nor negative impact on blood sugar levels. It often comes in a green or light green packet. You may know it as Truvia or Pure Via, however the healthiest way to buy it is in it’s liquid form. It’s my sweetener of choice, although it can take a little time getting used to. It’s about 100 times sweeter than sugar (tastewise). My rating for this one is GOOD. You can read more about Steviia here.

Some other not so convenient options (like the above sugar packets) would be to use natural sweeteners that contain sucrose and maltose. It’s important to note that sugars such as sucrose, in the form of whole food and in moderation, have little negative effect on the body. However, in the refined (processed) state, these sugars can severely upset the blood-sugar balance. The ones that I list below are not exhaustive, but are the most common and are naturally processed.

• Unrefined Sugar – such as Organic Succanat or raw cane sugars, is great as a sweetener, but contains 82% sucrose. It comes from unrefined cane juice powder.
• Real Maple Syrup – tastes great in coffee and desserts. It contains 65% sucrose and is boiled-down sugar from the sap of the maple tree.
• Honey – does contain some minerals and enzymes and does not upset the body’s balance as much as white sugar, although it does contain more calories. It is about 86% glucose-fructose combination as it comes from the nectar of flowers processed in the stomach of bees. All types of honey work naturally to harmonize the liver, neutralize toxins, and relieve pain.
• Brown Rice Syrup – made from fermented grains and like honey is less harmful to the body’s mineral balance. It’s about 50% maltose, so it won’t impact blood sugar like white sugar.

Chemically Processed Sweeteners

Other sugars, such as white sugar, raw sugar, brown sugar and corn syrups are chemically processed, virtually 99% sucrose (with the exception of Blackstrap molasses, which is 65% sucrose) and have a strong impact on blood glucose levels. In other words, they will raise your blood sugar and contribute to insulin resistance. They are not recommended.

There has been further buzz about Agave (nectar) which has been protrayed as a great natural substitute for sugar. Unfortunately, it is almost all fructose, tends to be overly processed and raises blood glucose levels as well. At 16 calories per tablespoon, it’s not much different than processed table sugar. Dr. Mercola wrote a good article on Agave here if you would like to read more about it.

Artificial Sweeteners and Insulin Resistance

Aside from the mind-numbing and detrimental effects they have on the body, artificial sweeteners actually cause your body to produce insulin by making it think that sugar is on the way. As a consequence, your body tells you to eat more sugar to balance insulin levels. Artificial sweeteners do nothing to assist in this process, since they are not sugar and cannot offset a large release of insulin. The result is that you end up with excess insulin in your body and you eat more food to take care of the problem. As you might expect, this is a major contributor to insulin resistance, which has many serious health consequences.

If you take nothing else from this article, remember – Stay away from pink, blue and yellow. Think of these artificial sweeteners as poison to your body!

As always, I welcome your comments, suggestions and questions below.

Related posts:

1. Weight Gain, Belly Fat & Insulin Resistance
2. Soy Can Negatively Affect Your Weight & Health
3. 9 Tips for Eliminating Bad Breath