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Showing posts from April 20, 2020

How to Make Pemmican

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If you’ve ever had a meat or jerky bar made of finely chopped dried meat and perhaps berries, you may be familiar with pemmican. Pemmican consists of lean, dried meat – usually beef nowadays, but bison, deer, and elk were common back in the day) which is crushed to a powder and mixed with an equal amount of hot, rendered fat, usually beef tallow. Sometimes crushed, dried berries are added as well. For long periods of time, people can subsist entirely on pemmican, drawing on the fat for energy and the protein for strength, and glucose, when needed. Vihljamur Stefansson, eminent anthropologist and arctic explorer, went on three expeditions into the Alaskan tundra during the first quarter of the 20th century. His discoveries – including the “blond” Inuit and previously uncharted Arctic lands – brought him renown on the world stage. People were fascinated by his approach to travel and exploration, the way he thrust himself fully into the native Inuit cultures he encountered. Stefansson s

Learning to Love Liver (with Middle Eastern Lamb Liver and Liver Paté Recipe)

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Today’s guest post is written by Dr. Terry Wahls, Institute for Functional Medicine Certified Practitioner, clinical professor of medicine at the University of Iowa and author of The Wahls Protocol: How I Beat Progressive MS Using Paleo Principles and Functional Medicine (paperback). You may be familiar with her recovery story, featured here .    I heard a lot of you want to know more about liver! I’m glad you are curious. Liver is great for you, and you need only eat 6 to 8 ounces per week to gain its benefits. I limit liver because it is quite high in retinol, which is the active form of vitamin A. Retinol is involved in the management of cell differentiation and immune function. Carotenoids in colorful fruits and vegetables can be converted to retinol; however, the efficiency of these enzymes depends on the efficiency of Beta-carotene 15’-15’ oxygenase, which varies based on one’s underlying genetics. Some single nucleotide polymorphisms have a 70% reduction in the efficiency o

The Importance Of Good Nutrition

This post is a long-time coming! Since before I became a Registered Dietitian, I have always been most curious about the psychology of eating and what drives us to reach for the food and snacks that we do. How do those choices affect our health and our happiness? I often say that I went to... The post The Importance Of Good Nutrition appeared first on Kath Eats Real Food . from Kath Eats Real Food https://ift.tt/2RRBvGV