Extended Breastfeeding Rant

I wrote this rant for my personal blog, but thought I would share it here too.  It seems appropriate for a blog about health, because I feel that breastfeeding is one of the most important decisions you can make for your baby's physical and emotional health.

I finally got around to reading the TIME attachment parenting (AP) article today.  I knew better, but did it anyways.  I've been hearing nothing but negativity about the cover and parenting philosophy for over a week now, so I should have known that the article would portray these mothers negatively.

At first glance I disliked the picture.  Not because I thought it was "pornographic" or "disgusting", as I've heard it described to me, but I thought it was the wrong choice for an article about this type of parenting philosophy (one that is about nurture and comfort).  I've met some very militant AP moms that have made me roll my eyes HARD before and I feel like this picture (camo and all) just catered to that stereotype.  If the author's intention was to help people understand these types of choices, this wasn't the picture to do it.  But of course, I know now that it wasn't the author's intention to portray these mothers positively.


After a week of hearing negativity, I now love the picture.  It's sort of how I feel about extended breastfeeding in general after hearing comments from the peanut gallery - the more you try to make me feel like a pervert for feeding my child naturally, the more I want to whip my boob out in public just to upset you.  In this respect, the picture is perfect.  The mom is beautiful and fierce, and you know what?  She doesn't give a darn what you think about it.  Take that, America!


I nursed David until 18 months and would have gone longer if my milk hadn't dried up with the pregnancy.  Grace is still nursing at 14.5 months and my plan is to let her self wean.  If she wants to nurse until she's four and I still have milk then, she can have it.  That's why God gave me boobs and there is nothing wrong with using them in a way that gives my child comfort.  I could rattle off a bunch of Scripture to support this notion right now, but I'll spare you.  Just remember that Hannah nursed Samuel well into toddlerhood (most people think around age four).  I have a feeling Jesus was nursing as a toddler too.  Hmmmmmmm.


This all got me thinking about why America is so messed up.  People blame our Puritanical background for our messed up relationship with breasts.  I don't think that's all of it.  I bet the Puritans were nursing their toddlers.  In fact, you find a lot of orthodox religious communities (not just Christians) that support nursing.  Of course you find some that don't, but that's the case in any culture.  I mean, Muslim women who aren't even allowed to expose their face are allowed to nurse their children in public.  A culture that goes to the extreme to deny female sexuality recognizes that the act of nursing is non-sexual, yet a culture like ours that goes to every extreme to expose female sexuality can't tell the difference.  My head wants to explode.


No, America's twisted ideas about nursing have nothing to do with religion.  I believe it has everything to do with the way we view children.  We live in a culture that expects children to grow up WAY too soon.  We're pressured into teaching our kids to read before they can walk well.  Just browse the local Babies-R-Us and look at the amount of junk being marketed to us as necessary for proper brain development.  Everything is about education and preparing them to learn the facts necessary to become smart, successful adults.  Doctors even suggest to mothers that they put their child in daycare so that they learn how to stand on their own and become properly socialized as preschoolers (because obviously a mother can't teach their child that on her own).  True story - I know someone whose doctor said that.


Childhood in its natural sense is gone.


Sure, our culture supports providing our children with all of the toys, tools, and time necessary to have a great childhood, but none of that really has anything to do with being a kid.  The expectation is that our kids should act like mini-adults and be socialized into adult society as early as possible.  You need to learn to stand in line at age two, Jimmy, or else you'll never learn to do it on your own naturally.  Sit in that chair for five hours a day learning, Sally, or you won't be prepared for gainful employment one day.  Naps are for the weak, Buddy, it's time to start being a big boy.  And get rid of that blankie that gives you comfort or the kids will make fun of you at recess.  No more hugging or kissing Mommy on the lips, even if you want to, because that would be pervy.  It's time to start acting like adults, children.


When you have a culture that expects children to stand on their own at a young age, of course it seems disgusting and pornographic for them to be suckling their mother's breast at age three.  Three-year-olds aren't babies, after all.  They aren't SUPPOSED to be at home with their mothers learning about life through natural nurturing and family experiences.  They are SUPPOSED to be with their peers, learning structured play and socialization.  And since they are mini-adults, they obviously know that boobs are for sex and not food.  It's going to scar them for life if they nurse that long.


The most ironic thing about all of this (it would be really funny if it weren't so sad) is that our culture wants our children to grow up so fast in almost every way imaginable, except for when it comes to responsibility.  We've created this new stage of life called "adolescence" that never existed prior to the mid-20th century and that basically gives our "young adults" all of the freedom of adulthood without any of the responsibility.  Let's face it, our children in America are still children well into their twenties in many cases.  They're just trained to think that they aren't.


All of this is so opposite of the way life used to be or the way it naturally evolves in most of other cultures around the world (or even the way our bodies are naturally designed).  In most cultures children are viewed as children much longer.  A three year old nursing is no big deal because a three year old is still a child.  And then around puberty, when the body is mature, the child is expected to "put away childish things" and become an adult.  You see these rites of passage into man or womanhood around age 13-14 in most cultures around the world.  You're no longer a child, so you start acting like it.


In these cultures that grant adulthood during puberty, it seems like they actually hand over much earlier the one key to adulthood that we withhold.  Their kids have the responsibility of an adult BEFORE puberty, often having to care for smaller siblings, help work to support the family, or cook meals.  It's the complete opposite of what we do.


So I guess my point to all of this is that I feel we're approaching this wrong.  The reason why people think breastfeeding a toddler is gross isn't just because of our relationship with breasts as purely sex objects.  I think it has just as much to do with the idea that the natural evolution of childhood isn't being allowed to play out.  We're disrupting the flow.  Lactivists' efforts to change the way we view breasts are going to be in vain so long as we keep the same approach to childhood.


I co-sleep with my babies.  Actually, I bed-share.  Grace still wakes up next to me every morning.  I like to "wear" my babies in carriers and wraps.  I'll even throw my three or four year old in the Ergo when they are sick and want some snuggles.  I breastfeed my toddlers.  If they needed/wanted to and knew how to do it, I would breastfeed my older boys too.  I make a lot of choices that these AP moms make (selective vaccination, avoiding crying it out, nursing on demand, using the nipple as a pacifier, delaying solid foods, etc.).  I don't do them because some study shows me that it will help my child's brain development and make them smarter,  and I don't do it because some psychologist tells me it will keep them from being an axe murderer when they are older.  I do it because it feels right to me.  It's what my mothering instincts tell me to do.


I'll do what works for me and you do what works for you.


And as you can see, most other cultures aren't sexualizing the act.  So you tell me - who's the REAL pervert?

-Jessica

How To Make Homemade Cottage Cheese

Not only does making your own cottage cheese save you money, but look at the number of unnecessary ingredients you eliminate.

Ingredients in store-bought cottage cheese (I used Horizon Organic brand as an example): Organic Pasteurized and Cultured Skim Milk, Organic Milk, Organic Cream, Organic Nonfat Milk, Salt, Tri-Calcium Phosphate, Locust Bean Gum, Carrageenan, Microbial Enzyme (Non-Animal, Rennetless)Live and Active Cultures: L. Acidophilus and B. Bifidus.

Ingredients in homemade raw milk cottage cheese: Milk.

Additives like xanthan gum and locust bean gum have been linked to gastro-intestinal and respiratory problems, while carrageenan is thought to cause ulcers and inflammatory bowel disease (Crohn's and Ulcerative Colitis). If these studies are true, it's a good thing the store-bought cottage cheese contains active cultures (that are added to replace the natural ones killed during pasteurization) to help repair all of the damage it is doing.

How to make cottage cheese from raw milk

The process I use for making cottage cheese from raw milk is very similar to the process for making cream cheese, but instead of starting with yogurt, I simply leave the raw milk out on the counter for several days and allow the curds and whey to separate on their own. Remember, this will only work with raw milk, which contains the beneficial bacteria that is normally killed during the pasteurization process. Pasteurized milk spoils when it is not kept cool.

Here is what my milk looked like after 5 days on my kitchen counter:



Once you can see that your curds and whey have separated, simply strain it using cheesecloth or a dishtowel until you reach the desired consistency. If you strain it longer, you will get cream cheese.



Once you have reached the desired texture, simply salt to taste.



Save the whey to use for lacto-fermenting or to make some ricotta cheese.

How to make cottage cheese from pasteurized milk

I have never actually tried the following methods, but I was given the recipes by one of Adam's patients, who says she has the best luck with recipe 2. You would not want to try recipe 1 with raw milk, because the heat would kill all of the beneficial bacteria.

Recipe 1:
Boil one gallon of milk. Add 1/2 c. apple cider vinegar and stir. The milk will immediately curdle. After it cools, pour it through a colander and add cream until you reach your desired consistency. Salt to taste.


Recipe 2:
Heat 2 gallons of fresh milk until it is barely lukewarm (do not heat past 110 with raw milk). Add 1/4 tablet rennet (if using junket rennet add 1/2-whole) dissolved in 1/4 c. water. Let it stand until firm and then cut into small curds. Heat the curds until warm (100 - 106) for 5 minutes and be careful not to let them mat together. Drain. Rinse with cold water. Salt to taste and add a little fresh milk or cream.

-Jessica

Food Combinations For Optimal Health

Several years ago Adam and I noticed that the order in which we were eating our foods was having an effect on our digestion. At the time I was reading The Maker's Diet by Jordan Rubin, which talked a little about food combining diets. We looked into it briefly and made a few changes to our diets - mainly eating our salads and fruits first so that they didn't sit and rot in our stomachs after we were done eating. Adam noticed a change in his digestion immediately.

On the way home from work a few weeks ago, he heard a radio program by Dr. Ann Wigmore about food combinations and it reignited our interest in the topic. Many of the things we have learned during our research over the past few weeks has been very interesting.

Fun food-combining facts:

Eat Vitamin C with Green Tea because it increases the absorption of the antioxidants in the tea. For example - squeeze lemon into your tea.

Eat Vitamin-rich foods with Fats because many essential vitamins (especially A,D and E) are absorbed best by the body when eaten with fats. For example - cook your vitamin-rich veggies in an oil.

Eat Garlic with Fish because studies show the garlic helps lower the LDL-cholesterol in fish oil.

Eat Turmeric with Black Pepper because the piperine in the pepper increases the anti-cancer, anti-inflammatory, and tumor-fighting effects of the turmeric.

Eat Rosemary with Grilled Meat because the herbs antioxidants soak up the carcinogens in the meat. Eating cruciferous vegetables with grilled meat is also recommended. Read more about that here.

Eat Leafy Greens with Citrus because Vitamin C helps your body absorb plant-based iron. For example - squeeze lemon on your spinach.

Eat Oatmeal with Vitamin C because the combination of the phenols in both foods stabilizes LDL cholesterol. For example - squeeze an orange into your oatmeal.

Other Food Combination Rules:

These are based on Dr. Ann Wigmore's program.

1 - Eating one food per sitting is always best.
2 - Melons should always be eaten alone.
3 - There are three kinds of fruits - acid, subacid and sweet. Never eat acidic (orange, grapefruit, pomegranate, strawberry, pineapple, tangerine, lemon, lime, and kiwi) and sweet (banana, dates, raisins, papaya, fresh fig, grapes, persimmon and other dried fruits) together.
4 - Don't mix fruits and veggies, except for tomatoes.
5 - Don't mix starches and proteins, because starches create alkali in the stomach, while proteins create acid - they neutralize one another and make digestion difficult.
6 - Don't drink while eating because it dilutes your stomach acid and enzymes, making it harder to digest food.
7 - Eat raw foods before cooked.
8 - Only eat one type of protein per meal.
9 - Don't eat milk with meat.
10 - Don't drink wine with ale or beer.

Some of these things seem like common sense, but others go against everything our society teaches about healthy eating. We have always been told that you should eat a well-balanced meal, complete with protein, carbs, fruits, veggies and a large glass of water to keep you from overeating. This research by Dr. Wigmore shows that doing so causes serious digestive problems, which may be the reason that the average American walks around with nearly 5 pounds of undigested, rotting meat in their system.

We hear a lot about how eating small meals, or grazing, throughout the day is a great way to keep your metabolism burning, but it may also be a good way to follow these food combination rules. Eating one item at each sitting, several times throughout the day, may be the best way to keep your digestive system healthy.

I realize that there are a lot of different rules out there and it is really hard to keep them all in mind when you are planning a meal. I think that every little bit helps and if you can remember to do a few of them at a time it is better than not doing any of them at all. Eventually the rules will become easier to follow as you slowly incorporate them into your diet.

-Jessica

Sources:

"Ann Wigmore and the Hippocrates Health Program." Reasonably, Rationally, and Realistically Raw. Web. 20 Oct. 2009. .

"Healthy Food Combinations." Buzzle Web Portal: Intelligent Life on the Web. Web. 20 Oct. 2009. .

"Healthy Food Combinations: Men's Health.com." Men's Health - Men's Guide to Fitness, Health, Weight Loss, Nutrition, Sex, Style and Guy Wisdom. Web. 20 Oct. 2009. .

"Vitamin C May Boost Absorption of Green Tea's Antioxidants." Alternative Medicine - Everything You Need to Know About Alternative Medicine. Web. 20 Oct. 2009. .

Deciphering Food Labels

Over the past few years it seems like the labeling of "natural" foods has gotten more and more confusing. As it has become cool to be "green", corporations are spending more and more money marketing their products as "green" and "pure", when in reality there is nothing natural about the products.

The words "organic" and "natural" as they apply to food have basically become a joke. There is little regulation by the FDA concerning the labeling and evaluation of products and many laws exist that prohibit truthful labeling by farmers.

My intent in this post is to break down some of the common food labels so that you can make better, more informed decisions at the grocery store, and not fall prey to this marketing game.

Natural/All-Natural - According to the USDA, this means that the item does not contain synthetic or artificial ingredients/preservatives and is minimally processed. There is no regulation concerning the use of antibiotics, hormones, and chemicals. There isn't a certification process for labeling, so essentially this label means nothing and the FDA currently does not have plans to establish a clear definition or monitor the usage of these terms in food labeling.

Organic - There are four separate categories in organic food labeling:

• 100% Organic - refers to single ingredient foods, like produce and dairy products. May bear the USDA seal.
• Organic - refers to foods containing more than one ingredient. 95-100% of those ingredients must be organic. May bear the USDA seal.
• Made with organic ingredients - refers to foods containing more than one ingredient. 70% of those ingredients must be organic. May not bear the USDA seal.
• Contains organic ingredients - Foods with less than 70% organic ingredients. May not bear the USDA seal.

Look for this seal on "100% Organic" and "Organic" foods:

Grass-Fed - This label means the animal was raised primarily on a pasture. There is no regulation concerning where and how long they are allowed to graze.

Eggs - The labels on eggs bought in the grocery store can be very confusing, because there are so many words used to describe the living conditions of the birds, as well as their diets.

• Certified Organic - The chickens are required to have outdoor access, but there is no regulation concerning the length of time and conditions. The birds must be fed a vegetarian diet, without pesticides and hormones. A third party verifies compliance.
• Free Range - This usually means the birds are kept in a barn or warehouse uncaged and have some outdoor access. This label tells you nothing about the diet of the bird. There is no USDA standard, therefore a third party does not verify compliance.
• Cage-Free/Free-Roaming - The same as free range, except the chickens usually do not have outdoor access.
• Vegetarian-Fed - The chickens are fed a vegetarian diet, not necessarily organic. There are no restrictions on the living conditions of the bird.
• Natural - Essentially, this means nothing.
• Fertile - The hens lived with roosters. This label tells you nothing about the diet of the birds.
• Omega-3 Enriched - The birds are fed a diet enriched with things like flaxseed and algae.

Non-GMO - Non-organic food products are not required to be labeled as made with genetically modified ingredients in the United States. In Europe, Australia and Asia, there are restrictions on labeling and some countries have gone so far as to prohibit the sale of GMO foods. There are no set standards for labeling and auditing products that contain the words non-GMO in the United States at this time.

Milk

• rbGH-free - Milk that does not contain the recombinant bovine growth hormone. In Ohio it is illegal to label milk as "rbGH-free". It must instead be labeled "from cows not treated with artificial growth hormones" and must also contain a disclaimer stating that milk from cows injected with hormones is the same as milk without the hormones, even though it is not true.
• Pasteurized - This means the milk is heated to kill all bacteria.
• Ultra-pasteurized - The milk was heated to 280 degrees Fahrenheit for several seconds.
• Homogenized - Milk that has gone through a process to keep the fat from separating.
• Raw - Milk that is neither pasteurized nor homogenized.

Produce

• Stickers beginning with the numbers 3 and 4 - conventional produce. This is produce that is grown using pesticides, fertilizers and other chemicals.
• Stickers beginning with the number 8 - genetically modified produce.
• Stickers beginning with the number 9 - organic produce. This does not mean the produce is 100% free of pesticide residue, but does mean that the levels are significantly lower than conventional produce.

What does all of this mean to my family?

We try to purchase most of our produce, meat, milk and eggs from local farmers, so we know for a fact where it is coming from, the living conditions of any animals, the diets of the animals, and whether or not the food it truly organic. It seems to be the only way you can really know for sure, since food labeling can be very deceptive.

When shopping at the grocery store I tend to ignore all labels and focus more on the ingredients. If I pick up a processed food that says "organic", I know that up to 5% of the ingredients can be non-organic. You can usually spot them, as they are labeled as "natural flavors" or something similar. Those natural ingredients can be anything from MSG to GMO-soy, so I try to avoid products that contain them. I buy products that contain ingredients I can pronounce and that I know are good for me.

I also pay attention to the labelling of non-organic products. For example, most brands of organic milk are ultra-pasteurized. I refuse to drink ultra-pasteurized milk and usually drink raw milk from a friend's cow. But when we run out of raw milk and need something in a pinch, the milk from a local dairy farm that our grocery store sells is simply pasteurized, and the label also says that it does not contain any antibiotics or hormones. So, I prefer to purchase the non-organic milk (which also costs half as much as the organic).

The point is - read your labels. Don't just trust the front of a box or a TV commercial to tell you whether or not a product is good for you. Read the ingredients and research the companies from which you buy your food.

-Jessica

Sources:

"A Brief Guide to Egg Carton Labels and Their Relevance to Animal Welfare ." The Humane Society of the United States. Web. 20 Sept. 2009.

"Food labels what do the numbers mean? Townsend Letter for Doctors and Patients Find Articles at BNET." Find Articles at BNET News Articles, Magazine Back Issues & Reference Articles on All Topics. Web. 20 Sept. 2009.

"Organic Food Labels: What does it all mean?" Seattlepi.com Blogs. Web. 20 Sept. 2009.

"What do food labels really mean? GreenCityBlueLake." GreenCityBlueLake Advancing sustainability in Northeast Ohio. Web. 20 Sept. 2009.

Pastured Beef

With the creation of factory farms, the diet of the cow has drastically changed. Cows are fed a soybean/grain feed, that is too high in protein for their livers to handle and is full of pesticides. Subsequently, only 5% of the cows that are slaughtered have livers that can be eaten. These cows eat this meal not in an open pasture, but rather in cement feedlots, where they have to be given steroids and antibiotics, as well as synthetic vitamins, in order to stay healthy. All of these toxins are then found in the milk and meat of these cows.

Cows that live in confinement survive an average of 1.8 lactations (births) before they are sent to be slaughtered, whereas cows that are grass-fed/pastured live 10-12 years and usually birth 8-10 calves. This is because a diet of natural grass is much healthier for the cow (and in turn for us) than a diet of grain.

Pastured cow milk contains high levels of vitamins A, D, and E, as well as conjugated linoleic acid (CLA). This acid is known to protect lab animals against breast cancer. It also increases metabolism, promotes muscle deposition vs. fat, lowers cholesterol and insulin resistance, and boosts the immune system.

Pastured beef contains a better mineral status than grain-fed beef, with especially high levels of zinc and magnesium. Beef is good for your nervous system and heart because of it's vitamin B12 and carnitine content. The palmitoleic acid in beef prevents virus growth and helps with weight loss.

For years we have been told that red meat is bad for you and that it should be avoided for a healthy diet. But, I feel that this only applies to the meat from unhealthy, grain-fed cattle. When cows are given a chance to feed on highly nutritious grass, especially in the spring and early summer, they are much healthier and produce a leaner meat that does not contain the fat that confined beef contains.

A couple of facts about cooking beef:

Don't let the internal temperature of your meat cook above 212 degrees. This makes the meat harder to digest and can allow pathogens to grow in your colon.

Limit your intake of grilled meat, because the flames synthesize the hydrocarbons in the meat (carcinogens). Eating broccoli, cabbage, brussel sprouts, lacto-fermented veggies, or relishes with your grilled meat will help to neutralize these carcinogens, because they contain lactic acid.

The taste of grass-fed beef and butter:

It took some getting used to when we first starting eating grass-fed beef. It gives off an "earthy" smell while cooking and tastes oily, almost like fish. But after eating it for a while, we now prefer the taste to the meat you can buy in the grocery store. It has a better flavor and is much leaner.

The butter from pastured cows is amazing. It is flavorful and sweet, especially in the beginning of the summer.

Where you can find pastured beef and butter:

Try your local farmer's market or health-food store. Even if they don't have it there, if you ask around you can usually find someone who knows a farmer selling it.

Remember that the organic meat in the grocery store, although usually free of antibiotics, hormones and steroids, is not necessarily pastured. Many times that just means the cows were fed organic grain that was free of pesticides.

-Jessica

Sources:

Fallon, Sally. Nourishing traditions the cookbook that challenges politically correct nutrition and the diet dictocrats. Washington, DC: NewTrends Pub., 1999.

Rubin, Jordan. Maker's diet. New York: Berkley Books, 2005.

"Health Benefits of Conjugated Linoleic Acid." Natural Health Information Articles and Health Newsletter by Dr. Joseph Mercola. 19 July 2009 .

Rubel, William. "Homemade Butter: The Best You'll Ever Have." Mother Earth News June 2009.

How To Make Homemade Cream Cheese and Whey

Place a strainer over a bowl and lay a piece of cheesecloth or a clean dishtowel over the strainer. Take your homemade yogurt and pour it into the cheesecloth.



Cover the yogurt and after a few hours, tie the cloth to a spoon and hang over a glass container so you can see when it is done dripping.



When it is done dripping (it took mine 9-10 hours) you have cream cheese and whey. I strained approximately 2 cups of yogurt and got 1 1/4 cups of whey and about four ounces of cream cheese.





The cream cheese will last for one month in your fridge and the whey has a shelf life of six months refrigerated. I had my cream cheese with some jelly on toast for breakfast and it tasted different than store-bought cream cheese - slightly more sour - but it was still delicious.

Facts about whey:

Ever wonder what the gelatinous goo on the top of your yogurt is? Well, that is whey. Don't throw it down the sink - make sure to mix it back in with your yogurt, because it is really good for you.

Whey is a very high source of natural food sodium, which keeps your joints healthy and your ligaments elastic. It is also high in vitamin B12 and many minerals, such as magnesium, potassium, zinc, calcium and phosphorus.

Whey is also great for digestion because of the probiotics. Add one tablespoon to your water and drink three times per day.

If you add homemade whey to your jars of fruits and vegetables it provides lactobacilli, preventing the growth of harmful bacteria and increasing the shelf life.

Whey is a complete protein, containing all of your amino acids, which is why it has become increasingly popular among bodybuilders as a protein powder. To get one tablespoon of dried whey protein powder you would need 2 quarts of regular liquid whey.

Whey can be made into ricotta cheese by heating it, allowing it to ferment, and separating the curds.

-Jessica

Sources:

Fallon, Sally. Nourishing traditions the cookbook that challenges politically correct nutrition and the diet dictocrats. Washington, DC: NewTrends Pub., 1999.

Jensen, Bernard. Food healing for man. Escondido, CA: B. Jensen, 1983.

"How to Make Ricotta Cheese: 9 steps (with pictures) - wikiHow." WikiHow - The How-to Manual That You Can Edit. 07 July 2009 .

How To Make Homemade Yogurt

Heat one quart of milk on the stove top. For raw milk - do not heat past 110 degrees or you will kill the active cultures.



Once the milk is heated add 4 tablespoons of yogurt with live cultures or a yogurt starter package. We used plain yogurt that was pasteurized (do not use ultra-pasteurized). For future yogurt batches you can use the yogurt you have already made.



Mix the yogurt and milk well and pour into a glass container.

Preheat oven to 200 degrees and turn off as soon as it reaches the temperature. Wrap your yogurt container in a towel and place on a cookie sheet in the oven for at least 8 hours. You may need to preheat the oven a few times during that time to keep the oven warm.



Refrigerate overnight before eating. Add fruit, maple syrup or honey to sweeten and enjoy!



It can also be made in a thermos or crockpot:

• Fill the thermos with boiling water until it gets hot. Pour out the water and fill with milk/yogurt mixture and let it sit for 8 hours.
• Here is a crockpot recipe.

How To Make Homemade Raw Milk Butter

Let your milk sit in the fridge for a while so that the cream rises to the top.



Skim the cream off of the top and place in food processor.



Add salt if you like your butter salted. Turn the processor on for a few minutes.



It's that easy - Homemade Raw Milk Butter:



Make sure you drain all of the buttermilk. It will last for approximately one week in your fridge.

Hemp Milk

We have been researching milk alternatives ever since we met with Gabe's nutritionist, who told us that the rice milk we were giving him was inadequate in fat and protein.

Here is a chart I made comparing the amount of fat and protein (in grams), as well as the % RDA of calcium in 8 ounces of each type of milk:



As you can see, the nutritionist was correct - rice milk and almond milk do not compare to any of the other alternatives in terms of fat and protein. Even soy milk falls short in fat. But what surprised me most were the levels in hemp milk, an alternative I had never heard of before.

After doing a little more research about hemp milk I discovered that it is not only high in fat and protein, and contains half of your daily calcium, it also is:

• high in omega 3/omega 6


• contains no cholesterol


• a complete protein, containing all of the essential amino acids


• contains potassium, phosphorus, riboflavin, Vitamin A, Vitamin E, Vitamin B12, Folic Acid, Vitamin D, Magnesium, Iron, Zinc, and more (sounds better than my prenatal vitamin!)

And don't worry, it does not contain THC.

Hemp milk just became popular a few years ago and is growing as an alternative to dairy, soy, and almond products for people with allergies and intolerances.

I also discovered that rice milk and soy milk can contain phytates (which block the absorption of certain nutrients) and oligosaccharides (which cause gas and stomach problems). Hemp milk does not.

So we switched Gabe over to hemp milk several days ago and he seems to be enjoying it. We are still adding probiotic powder to his breakfast drink and a liquid calcium supplement to his dinner cup to compensate for what it is lacking.

The only brand that we found in our local grocery store was HEMP Dream, made by the same company that makes Gabe's rice milk. It was costly (nearly $6 for 32 ounces) and doesn't contain the same amount of calcium as other brands, so I don't know if we will stick with it.

I have heard good things about the taste of Living Harvest Hemp Milk, which can be ordered here for a very reasonable price. But, the nutritional label shows that it only has half of the protein of other brands.

Manitoba Harvest offers several varieties that are cheaper than HEMP Dream, but also do not contain the optimal amount of calcium.

We are still shopping around to find the right product for Gabe, but are thrilled to know that there is an alternative out there that can give him everything that cow's milk can!

-Jessica

Source:

"The Benefits of Organic Hemp Milk Natural Health & Organic Living Blog." 02 July 2009 .