You’ve probably learned by now that good fats don’t make you fat and that saturated fats are in the good fat category. In fact, fats make you happy, and for some of us, Paleo dieters, it’s our main source of energy. Our body is well designed to run primarily on fat as a source of energy and when it does, it produces ketone bodies, which are perfectly healthy.

We might however, over time, forget about the selection of good fats available to us and cook with the same stuff over and over again. Not that this is a problem, but sometimes a little diversity goes a long way toward making our meals more enjoyable.

First of all, you should really eliminate any vegetable oil high in polyunsaturated fatty acids and Omega-6, they’re the ones that will end up killing you! Examples of those include corn oil, peanut oil, soybean oil and grape seed oil.

Butter and Ghee

Butter is wonderful on anything and it adds a certain nutty taste that is just addictive. Even though it’s not strictly Paleo (since caveman didn’t consume dairy products), when you remove the milk constituents (the lactose and the casein are the main problem causing constituents), you get a fat that is highly saturated, delicious and full of CLA when it comes from an organic grass-fed animal. CLA (conjugated linoleic acid) is believed to have strong anticancer properties. See my article, The Many Virtues of Butter, to learn more about it as well as other advantages of consuming butter or ghee.

For people who are sensitive to dairy or who just want to be on the safe side, choose ghee over dairy. Ghee, or clarified butter, should not cause any problem because all milk constituents have been removed. You can make it yourself by slowly melting butter in a pan until you see the white parts fall to the bottom, and then straining it in a cheesecloth to keep only the pure fat. Choose butter from organic grass-fed pasture raised animals. Your local butcher should have some. Refer to my article How to Clarify Butter, to get a more detailed explanation on how to do it.

If you don’t want to go to the trouble of making it yourself or if good quality butter is too hard to find, here are two sources of great Ghee that you can order online: Purity farms and Pure Indian Foods. Both brands offer high quality ghee from pastured and grass-fed cows.

Source : paleoleap

Ghee in the Paleo Diet

Ghee in the Paleo Diet

Ghee in the Paleo Diet

Ghee is a popular cooking ingredient in South Asia. It is a form of clarified butter that is made by boiling normal butter and removing the resulting residue. Many forms of ghee have spices added to them for extra flavour. This butter keeps for a long time and if it is stored in a sealed container it does not even need refrigerating. The Hindu religion places a lot of emphasis on this ingredient. It is made from cow’s milk, which is considered to be sacred and is used in many ceremonies and religious celebrations. Indians also like to use it in many of their traditional dishes as a glaze, an oil for frying or an ingredient to add moisture and richness to a recipe.

Ghee Is Not Bad for You

In recent years, this clarified butter has had some bad press because of concerns about the amount of fat in it. However, recent research conducted by the National Dairy Research Institute has found that in moderation it can be quite good for you. This clarified butter is rich in Conjugated Linoleic Acid (CLA), a substance that can help to cut your risk of some cancers.
There is no risk of heart disease from consuming fatty clarified butters. Dietary fat and cholesterol do not increase blood cholesterol in people who are otherwise healthy. Calorie-dense foods can cause weight gain, but only if your daily calorie consumption is higher than it should be.

Ghee in the Paleo Diet

Traditionally, dairy products are not a part of the Paleo diet. However, clarified butter is sometimes treated as an exception. The clarification process removes the dairy proteins, which are the things that cause so many problems for lactose-intolerant people, leaving only the healthy fats. If you follow the Paleo diet, you can fit clarified butter into your diet, as long as it is consumed in moderation. Many people like to use it as a fat for sauteing, roasting and other forms of high-temperature cooking.

Making Your Own Paleo Butter/Ghee

If you don’t like buying supermarket clarified butter, you can make your own quite easily and doing so is definitely compatible with the Paleo lifestyle. All you need is some butter (ideally organic, grass-fed butter) and access to some basic equipment such as a strainer and some cheese cloth.

Simply melt the butter, slowly and gently, in a pan and then use a slotted spoon to remove the froth that has bubbled up to the top. Line your strainer with some cheesecloth and then pour the butter through the strainer. Let the water and the fat separate and then spoon off the butter and store it in an airtight container.

If you want to add some flavour to the clarified substance, do this by boiling the butter with some herbs in it. There are many herbs that work well for this purpose. Popular choices include garlic, cardamom, jalapeno, mint and even ginger. Take care not to use too much spice, because it is easy to overpower the taste of the butter.

Source : paleodiet

Taking a bite out of cancer

Taking a bite out of cancer

Taking a bite out of cancer

Joy Martin – 05/18/2017

In the average person’s lifetime, one in every two men and one in every 2.4 women will be diagnosed with cancer, according to the American Cancer Society. In fact, cancer diagnoses are projected to reach over 21.5 million worldwide by 2030, says the World Health Organization – a 53-percent increase since 2012.

In other words, every community around the globe is affected by this monster pandemic. Each of us has at least one cancer story already, whether you’re a fighter, survivor, doctor, daughter, husband or friend. Since there’s yet to be a cure and the frustrations and loss are felt by all, we find ourselves united under the banner of FU CANCER, because cancer sucks.

Cancer includes more than 100 diseases that can start anywhere in the body, and no one knows specifically why or how. Spooky? Hell yes. But there is hope: death-by-cancer rates have been on the decline in the United States since the early 1990s. Also encouraging is that half of future cancer cases are preventable, say experts.

Recent research reveals that 90 percent of cancers are directly linked to lifestyle. So while scientists work their smart butts off to find the end-all, we’d be fools to ignore the things we can do to help prevent the C-word from infiltrating our lives and those of our loved ones.

First of all, don’t smoke. Period. Like a virgin waiting for her prince, your lungs are designed to inhale oxygen – and only oxygen – for as long as you shall live. This includes marijuana, sorry, Cheech.

Cancer prevention through ghee

Cancer prevention through ghee

Secondly, sweat. For most Durango And, this is a non issue. We live for movement. In the same breath, relax. Stress causes cancer, too. Do yoga. Have a glass of organic wine approved by a keto-friendly wine company (but not the whole bottle, because too much alcohol also triggers cancer). Don’t check email after dinner. Speaking of dinner, eat more broccoli, a cruciferous vegetable hell-bent on fighting cancer cells and a gateway drug to one of the greatest aids in the anti-cancer crusade: nutrition therapy.

Nutrition therapy is based on the idea that chronic diseases, and cancer in particular, can be managed by resetting your metabolism and tweaking your diet to boost your immune system. This approach to cancer treatment is as old as (the original) Prohibition, discovered by Nobel laureate Otto Warburg in the 1920s. The German biochemist believed that cancer cells gained energy by feeding on sugars. Turns out this “Warburg effect” occurs in up to 80 percent of cancers. These types of tumors, Warburg hypothesized, could be treated by disrupting their source of energy. While he didn’t remove sugar from his diet entirely, Warburg revolted against consuming mass-produced foods before it was cool.

His theory got buried when science headed down the path of gene-centered approaches, but in the last five years, scientists have revisited the idea that healthy cells can gain back their biological advantage by starving cancer cells of sugar. One such method is called the ketogenic diet.

By also removing grains, legumes, genetically modified foods, pesticides and synthetic ingredients, the ketogenic diet relies on high-fat foods to boost the body’s production of ketones. These fuels then stress the cancer cells, thus enhancing the effectiveness of conventional treatments by lowering side effects and protecting healthy cells.

A low-glycemic, ketogenic-based diet is the centerpiece of The Metabolic Approach to Cancer, a comprehensive book recently released by local experts Dr. Nasha Winters, naturopathic and integrative oncologist, and Jess Higgins Kelley, certified master nutrition therapist.

For Winters, a cancer sur-“thriver,” and Kelley, whose father passed away in November 2016 of brain cancer, the ketogenic diet complemented by other integrative treatments, like mistletoe therapy and cannabinoids, is the artichoke heart of their book, which Winters says is the perfect primer for anyone who wants to know more about preventing and supporting cancer with food.

Co-author Kelley started working with Winters seven years ago. She founded Remission Nutrition, as well as the Oncology Nutrition Therapy Certification Program in Denver. She says that the book isn’t geared just toward cancer patients but is also for those struggling with or hoping to prevent other chronic illnesses.

“Nutrition therapy is not a cure, but it should be a standard of care,” says Kelley.

The Metabolic Approach to Cancer provides actionable information on how to identify and eliminate cancer causes with more than 350 references based on medical experience, endorsed by scientists and scholars alike.

“It’s not just pulled out of my butt,” laughs Winters, who’s been in the throes of her own cancer battle for the last 25 years. “In the last two years, I’ve seen more change in integrative oncology than in the last 23 years combined.”

Winters was diagnosed with ovarian cancer when she was 19. It took doctors nearly a year to pinpoint the disease, which usually strikes women over the age of 60. Her diagnosis wasn’t too surprising though, says Winters, who has a long checklist of reasons why, ranging from exposure to environmental toxins and familial genetic predispositions to emotional triggers and childhood traumas.

Raised on Tuna Helper, white bread and cinnamon sugar, her poor diet followed her from childhood into high school, when she became a vegetarian. But being a vegetarian in Wichita, Kans., meant that she lived on iceberg lettuce and Velveeta.

“My main meal was a chocolate milkshake and a dill pickle,” she recalls.

In 1990, she moved to Durango to study biology at Fort Lewis College, where she consumed ramen noodles and fast food. A year later, she was diagnosed with cancer. Her then-boyfriend, now-husband, started bringing her fresh vegetables. He’d “make” her chop up peppers and “green stuff” to put in her mac-n-cheese. Then she dropped cheese altogether and became a “dogmatic vegan.”

“Every step I took was a massive improvement from the previous tier I was on,” says Winters. “But I wasn’t progressing; I was maintaining.”

In light of her diagnosis, she added psychoneuroimmunology to her studies, veering from the path of conventional medical school toward naturopathic medicine. Her professors tried to talk her out of this “witchcraft” idea, saying she was wasting her talents. Nonetheless, she enrolled in naturopathic med school in 1996 and went on to take over Namaste Health Center in 2004. These days, she works out of her home, consulting hundreds of oncology patients from all over the world.

“You teach them a lot, and they teach you a lot,” says Winters.

In August 2010, after 20 years of being a vegetarian or vegan, Winters slowly introduced a bit of animal protein into her diet. Then she went boldly where many an American can’t dream of going: she removed all grains.

“People will likely grow their tumors on an American diet,” says Winters. “We’re the most overfed, undernourished people in the world.”

According to Winters, there are six main nutritional deficiencies seen in lab results of cancer patients: magnesium, vitamin D, vitamin K, selenium, zinc and B12, each one easily depleted by stress and medications. Lo and behold, there’s a food that contains almost all of those nutrients: organic, grass fed ghee.

“We’ve gotten phobic about fat,” says Dr. Winters. “But ghee is loaded in vitamin K, vitamin D, magnesium, and selenium. Saute? your broccoli in a shit-ton ghee, throw a little turmeric in the mix, and you’ve got a power meal. Now that’s chemotherapy.”

If only food was the answer to cancer. Alas, anti-cancer diets and treatment options are endless and disputed, and cancer fighters and their advocates struggle to choose the best for their situation.

“The only way to figure it out is to try different theories or combinations of them and wait and hope for progress,”

Coloradoan Tara Picklo says. Her 36-year-old husband, Nate, passed away in November 2016 after an eight-year battle with melanoma. After trials of immunotherapy, chemotherapy, radiation and TVEC virus injections, the Picklos found a naturopathic doctor who put Nate on a “metabolic-reset” plan that consisted of a strict diet, supplements and a monthly detox.

Tara recalls that the detoxes were the phase where the most healing would occur “because it starved the cancer cells.” She also added that the emotional and spiritual aspect of his healing was just as important as the physical. But cancer’s a beast yet to be harnessed.

“Because of the brain tumors and seizures, Nate had to take steroids and was not able to completely immerse himself in the metabolic reset,” she says. “He also had so much chemical buildup in his system from all the treatments and drugs that it might have impeded his body’s ability to nourish and reset itself metabolically.
“I often think about if I was diagnosed tomorrow, knowing what I know now, how would I proceed,” wonders Picklo. “I think I would nix the traditional method and utilize all my resources to allow my body to heal itself.”

For Winters and Kelley, this is what The Metabolic Approach to Cancer is all about: getting the conversation started so people are educated and inspired to make changes beforehand.

Source : durangotelegraph

Almost every other day a new ‘wonder’ diet becomes the latest vogue

Almost every other day a new ‘wonder’ diet becomes the latest vogue

Eat of the day: Almost every other day a new ‘wonder’ diet becomes the latest vogue..

Should the spelling of food be changed to fad? Because – thanks to so-called wonder diets which will help you lose weight, protect you from everything from diabetes to dandruff and ensure you live to be a 100 years of age – food is increasingly becoming a fad.

The latest food fad is the keto diet. According to this nutritional regimen, the more fat you eat, the more fat you’ll lose. So forget all that killjoy advice doctors gave you about not eating butter and ghee, and fried things like French fries. Now you can pig out on all of these fatty foods till they’re coming out of your ears. And the more of them you eat, the more weight you’ll lose.

There’s one hitch. While you can eat as much fat as you like, you can’t eat any cereals whatsoever. You can eat gobs of butter, minus the toast on which to spread it.

The keto diet is only one of the many diets doing the rounds. There is the Atkins diet, which says you can eat as much protein – meat, eggs, fish, cheese, paneer – as you like but you must avoid all carbs like the plague.

There’s the so-called Palaeolithic diet – followed by a number of Hollywood stars – which says you can eat only such foods as our cave-dwelling, Stone Age ancestors did. Which again means you can gorge yourself on meat, and roots, and stuff like that, but must totally eschew all foods that came after the advent of agriculture. Great news. Provided your local dhaba serves butter masala a la woolly mammoth.

Do these wonder diets, these food fads, really work by making you lose weight and become fit and healthy? No one really knows. Because no sooner has one new, wonder diet been announced in a great fanfare of publicity, being endorsed by some celebrity or other, and people begin to follow it, it’s replaced by another, even more wondrous diet, which the same people immediately switch to. There’s only one thing you can eat which is 100% calculated to make you lose weight. Get into an argument you know you’ll lose. And let your opponent make you eat your words.

DISCLAIMER : This article is intended to bring a smile to your face. Any connection to events and characters in real life is coincidental.

Source : timesofindia

Fatty Coffee for Ketogenic Diet

Fatty Coffee for Ketogenic Diet

Try This Fatty Coffee for Ketogenic Fat-Fasting with Grass-fed ghee

At this point, you’ve probably heard about Fatty Coffee or Bulletproof Coffee made famous by my buddy Dave Asprey.

But can putting fat in your coffee actually help you drop fat? The answer may surprise you.

Now, some people go overboard by slugging many hundreds of calories of pure fat every day in their coffee and wonder why they’re not dropping fat. In this blog post, though, you’ll learn how to make your coffee the right way to rev your fat-burning engines.

Most days, I enjoy 1-3 cups of coffee in the morning with a tablespoon or so of grass-fed heavy whipping cream per cup. If I’m feeling hungry, I might add a teaspoon of full-fat Grass-fed ghee Keep in mind that my typical daily Fatty Coffee calorie burden accounts for around 100-150 calories – NOT the 500+ calories some people dump into their cuppa joe when they’re going nuts with slugging Bulletproof coffee all day. (All calories are not created equal, but they do count.)

A cup of coffee or tea infused with grass-fed ghee, and even a little grass-fed heavy cream can be a tasty way to get quality fats into your diet… especially if you’re doing a ketogenic or cyclical fast and avoiding carbs and protein in the morning to help normalize insulin and blood sugar.

These days, a lot have you have been asking me, “Can I eat fats while I’m fasting in the morning?!”

Sure! When you add fats to your fasting window, it’s technically a ketogenic fast or “Fat-Fasting.” The short-chain fats and medium-chain triglycerides (MCTs) found in grass-fed ghee, coconut oil, and whipping cream are burned readily as brain fuel. Compared to the carb-crash cycle that happens when you eat toast and cereal for breakfast, you might feel alert, satiated, and free from cravings when you focus on getting fats in the morning.

Why would you want fat in the morning instead of carbs? Recent research shows that what you eat in the morning programs your metabolism to run on that fuel for the rest of the day. So if you’re eating cereal, bread, juices, or other carbs in the morning, many people experience carb cravings and elevated (fat-storing) insulin for the rest of the day. But when you focus on fat in the morning, you’re programming your body to BURN fat as its main fuel which can spur fat loss.


Since coffee is one of the most sprayed crops on Earth, start with organic coffee to avoid exposure to pesticides. French-pressing coffee is a quick and dirty way to get full extraction from your coffee grounds—or try an AeroPress.

Do yourself a favor and always get the freshest beans you can—most of coffee’s flavors dissipate two weeks after roasting. I love to roast fair-trade, organic, green coffee beans at home on the stove to ensure I always have the best-tasting and freshest coffee possible.

If you can’t roast your own beans, then go for a good quality, freshly-roasted, whole bean coffee to ensure your beans aren’t stale or full of nasty chemicals.

In this video, I’ll walk you through the process I use to make Fatty Coffee, inspired by Dave at Bulletproof. Having a bit of butter and MCT oil in your coffee can be a great way to feed your brain in the morning, but it can be easy to over do it. You don’t need to count calories, but you do need to track what you’re eating and be sensible about what you’re putting in your body throughout the day. There’s a big difference between one or two cups of coffee, and polishing off an entire pot by yourself. Cheers!

Here’s my recipe for Fatty Coffee…

Source : Fatburningman

So rich and creamy—Try this fat-burning Fatty Coffee recipe for yourself.
Prep time  Cook time 5 mins || Total time 11 mins
Author: Abel James
Recipe type: Coffee
Serves: 2
  • 2 cups hot French-pressed coffee from hand-roasted, fair-trade, organic beans
  • About 1 tablespoon grass-fed whipping cream, butter, or ghee
  • About 1 teaspoon ghee or butter oil, full-fat coconut milk, or coconut oil (optional)
  1. Boil purified water.
  2. Coarsely grind roasted coffee beans.
  3. Add ground coffee to French Press, and pour hot water over the top.
  4. Stir with a wooden spoon.
  5. Steep for 3-5 minutes, then press down on the top of the French Press.
  6. Meanwhile, pour hot water in your mug to warm. Empty hot water from mug, and pour in coffee.
  7. Add any add-ins you’re using like grass-fed cream or butter, MCT oil, coconut oil, and/or spices.
  8. Using a handheld milk frother, skim along the mixture just below the surface. The frother will whip air into the coffee mixture and a nice froth will begin to form on the top. Fully immerse the frother a couple of times just to mix everything up underneath.
  9. Enjoy.