Archive for the ‘Stanley A. Fishman’ Category

Zombie Cattle

Zombie Cattle? GMO Meat Grown in a Vat? No Way!

By Stanley A. Fishman, Author of Tender Grassfed Meat







photo credit:,

I celebrate the fantastic taste, texture and nutrient-dense qualities of grassfed meat, taken from animals eating the living grass they were meant to eat, roaming the pasture as they were intended to do. I have hoped and prayed for the day when all meat is grassfed; when the feedlot and the factory meat are abandoned for the disaster they turned out to be; when GMO feed is abandoned, along with all GMOs; and we go back to obeying nature’s laws by eating real meat.

The powers that be have different plans. They have already put cloned cattle in the food chain, with no labeling. They are taking the cells from dead cattle and cloning them to create zombie cattle that are literally raised from the dead.

They have developed a way of creating “meat” in a vat full of chemicals, possibly with GMO modification, “meat,” that, like Frankenstein, must be electrified before use.

Nobody knows how the human body will respond to these products, and we are all guinea pigs once again, without our consent. Do you want to be a guinea pig? I do not.

This month is No GMO month. We must be wary of the latest artificial abominations created, and aware of what they are so we can have the choice to avoid them.

Cloned Meat? No thanks!

Most Americans want no part of cloned meat. We know instinctively that this is contrary to the laws of nature, that this type of meat was never eaten before, not once in the history of our planet.

Cloned animals have been reported to have many health problems and abnormalities. Traditional peoples would not eat a sick or abnormal animal. But our protectors in the government have decided that meat from cloned cattle is substantially the same as other meat, and have pronounced it safe. Just because it is safe does not mean that it is best, or even desirable.

The way cloned cattle are usually created is unusual and abnormal, to say the least. Carcasses of dead cattle are examined for the perceived quality of the meat. If the meat is considered to be superior, cells are taken from the dead flesh, cloned in a laboratory, and used to create cattle. Cattle that are literally raised from the dead. To be honest, this creeps me out.

Because the process is expensive at this point, cloned cattle are created for breeding purposes. It is estimated that there are approximately 1,000 cloned cattle in American herds. When their breeding days are over, it is expected that they will be turned into meat. Our protectors do not require that meat from cloned cattle be labeled.

Since cloned cattle are used for breeding, they will pass many of their qualities into other cattle which will actually be bred the normal way. This meat also is not required to be labeled.

It is also likely that the cloning process could become much cheaper over time. If it becomes cheap enough, we could see the day when all beef comes from cattle that are cloned.

Fortunately, many ranchers and at least one major market chain have rejected cloned meat.

Now, more than ever, it is important to know where your meat comes from—unless you want to take a chance that you will be eating cloned meat.

Frankenmeat Grown in a Vat? No, No, NO!

The British Royal Society, an organization of scientists, reported that a way of growing meat in a vat has been developed. One writer even claimed that this vat-grown “meat” is needed “to feed the world.”

I find it very interesting that almost every GMO plant, artificial food, and technological process that modifies food from its natural state is justified by the claim that we need it “to feed the world” The real purpose of these changes is to make more money.

I find the creation of this Frankenmeat to be even more disgusting than cloning the dead. While all the details of the process are not disclosed, the creation involves putting pork tissue in a vat with chemicals, quite possibly including genetically modified substances, which results in a “meat” that has been described as having a texture similar to undercooked eggs.

Now comes the fun part. Remember those old movies where Frankenstein was brought to life by throwing a switch, which caused a huge electrical charge to bring him to life? Well, vat-grown “meat” also gets an electrical charge, a charge strong enough to change its texture into something that is described as similar to scallops.

Okay, we have pork tissue dumped in a vat with a bunch of chemicals and other substances that cause it to grow and expand into a runny egg like mass, which is then electrocuted, and served as food? Does anybody in the world seriously want to eat that?

Does anybody know what this substance, which has never been eaten in all of human history, could do to our bodies?

Do you want to be a guinea pig to test this artificial abomination? I sure don’t.

We Need the Natural Pastured Meat Our Ancestors Have Eaten for Thousands of Years, Not Frankenmeat

We have a much better alternative. We can eat the meat of pastured animals, who eat the plants and grasses they were meant to eat, living in the pasture as nature intended. Animals who breed and reproduce the natural way, rather than being created in a laboratory or a vat. Our bodies have evolved to use this natural food, which our ancestors have eaten for thousands and thousands of years. Our bodies are genetically programmed to thrive on this fine meat and its fat, which provides a wonderful foundation for nourishing our systems. Meat animals can be pastured on land that will not support the growing of crops, and the cropland that is used to grow plants for the feedlot could be used to grow crops for humans.

What We Can Do

We can demand that our representatives pass laws that will require full labeling and disclosure of all meat from cloned animals, and all meat descended from cloned animals. We can let all our food providers know that we will not purchase any meat that is cloned. We can demand that they provide natural, grassfed, and grass finished meat.

And we can let it be known that we will not purchase any so called meat grown in a vat.

Dr. Weston A. Price, the greatest nutritional researcher who ever walked the earth, said that “Life in all its fullness is nature’s laws obeyed.” We must get back to obeying the laws of nature, which govern our bodies and the natural food that nourishes them. Let us eat the food that nature has provided for us and reject the artificial products of the laboratory and vat. If we do so, we will thrive.

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Here’s a link to Stan’s wonderful book, Tender Grassfed Meat. I use it all the time and highly recommend it. Mom

Nanites in Our Food

Nanites in Our Food? Guinea Pigs Again!

By Stanley A. Fishman, Author of Tender Grassfed Meat (Photo credit: *PaysImaginaire*)

Nanites are being added to food, and food packaging. Nanites have even been added to some cooking utensils. There is no labeling requirement. Nanites do not occur in nature. The human body has no experience with nanites, or genetic memory of how to deal with them. At this point, no one knows how nanites will affect human bodies, or the environment. We are guinea pigs once again, without our knowledge or consent.

What Are Nanites?

Nanites are tiny particles of metals or other substances such as silver, iron, nickel, clay, even vitamins, whose tiny size has been created by the manipulation of molecules and atoms. Nanites are very tiny in size. They are much smaller than human cells, being 100 billionth of a meter, or even smaller.

What Is the Purpose of Nanites?

Nanites have many potential uses. Currently, their main use is to kill microorganisms. The FDA has decided to classify silver nanites as a pesticide. Nanites can also be used in agricultural chemicals. Nanites are added to food and food packaging to increase the shelf life of packaged foods, including some beers. The main way they do this is by killing bacteria. Some nanites are used to enhance flavors. Nanites could also be used to modify foods, by means of molecular rather than genetic modification.

Are Nanites Safe to Use in Food?

Nobody really knows. It has not been scientifically proven that nanites are harmful to humans or the environment—but it has not been proven that they will do no harm. Since nanites are designed to kill all microbes, including the beneficial ones, there is concern. In fact, the effect of such nanites could be compared to antibiotics, which are also designed to kill all bacteria, whether harmful or beneficial.

What we do know is that nanites are a product of technology, not nature, and our bodies and the environment have no experience with them and have not evolved to deal with them. Do nanites in food packaging leach into the food? We do not know. Do nanites accumulate in the body and organs? We do not know. Do nanites accumulate in and harm the environment? We do not know.

Which Foods Contain Nanites?

With a few exceptions, the public does not know, and has no way of knowing. The government does not require the labeling of nanites in food or food packaging. With no labeling requirement, it is up to the manufacturer to disclose the presence of nanites in food. To my knowledge, no food has a label that discloses the presence of nanites. The organization Friends of the Earth has published a list of foods that contain nanites, but cautions that the list is incomplete. It is known that the use of nanotechnology in food is believed to substantially increase profits. Even a cursory search of the Internet reveals that there are a number of organizations advocating the use of nanotechnology in all aspects of food production and other manufacturing, holding out the lure of huge profits and benefits. Any packaged, non-organic food could contain nanites, either in the packaging or the food itself, or both. Or it might not. Without a labeling requirement, we just do not know.

How Can I Avoid Eating Nanites?

The same methods used for avoiding GMOs should work for avoiding nanites. Unfortunately, these methods are not 100% effective, but they can really help. I want to avoid nanites, because I do not want myself or my family to be guinea pigs for yet another experiment. I use the following guidelines:

•Avoid processed foods to the extent possible.

•To the extent that processed foods are used, use only organic, preferably packaged in glass, if possible.

•Eat only whole, unmodified foods that are raised without chemicals, organic or the equivalent.

•Eat only grassfed and grass finished meat.

•Eat only pastured dairy, preferably organic or the equivalent.

•Eat only wild fish and seafood.

•Use only traditional cookware, like cast iron, glass, enamel, ceramic, and stainless steel.

•Raise as much of your own food as your circumstances permit. Make your own broth and condiments, again, to the extent it works for you.

•Purchase food from farmers, producers, and companies that are committed to the real food movement, to the extent possible.

•Eat only at restaurants that are committed to avoiding nanites and GMOs in their food.

•If there is a particular food that you want to know about, you can contact the manufacturer and ask if their product contains nanites, either in the product or in the packaging.

We Have a Right to Choose

As human beings, we have a basic right to decide what to put into our bodies. We have a right to decide whether we want to be guinea pigs for nanites, or GMOs, or anything else. The food industry has taken away our freedom of choice by placing unlabeled nanites in our food, and in the food chain. All governments should require that all products that use nanites be clearly labeled, so people can exercise their right to choose. We have a right not to be experimented upon without our informed consent.

Read more great, Fight Back Friday posts here:

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Stanley has a great website:

You can buy Stan’s wonderful and highly recommended  cookbook here:

Real Foods that Healed Me

By Stanley A. Fishman, Author of Tender Grassfed Meat

Note from Mom: Stan has a great new website:

I was once chronically ill, so sick that I received a “medical death sentence” in 1998. Today, I have no illnesses, no symptoms, and have not seen a doctor in five years. I was not healed by drugs, surgery or doctors. I was healed by real food.

Dr. Weston A. Price discovered the truth about nutrition in the 1930s, by travelling all over the world and studying traditional diets. He found that people who ate the diets of their ancestors, and no modern foods, were free of many illnesses that afflicted many people in Europe and America. People eating their traditional diet had no cancer, no heart disease, no diabetes, no tuberculosis, no birth defects, no tooth decay, no asthma, and no allergies. They were free of the chronic illnesses that were common in the so-called civilized world. They remained strong, vigorous, independent, and healthy well into old age, usually until just before they died.

When the same peoples added modern processed foods to their diet, they were afflicted with every one of the diseases mentioned above, and many others.

Dr. Price wrote a book, Nutrition and Physical Degeneration, which presented the results of his research. That book contains many photographs, showing the healthy teeth and faces of people on a traditional diet, and the horrible teeth and unhealthy faces of members of the very same group of people, when they ate modern foods.

I based the diet that healed me on the teachings of Dr. Price, and the information made available by the Weston A. Price Foundation. I decided that the key was to get food that was as close to its untampered form as I possibly could, given the limitations of our modern world, and to eat the same kinds of foods eaten by traditional peoples. 

How I Changed My Diet

Sugar and Sweeteners

I stopped eating most sweeteners. The only ones I use are organic, unfiltered, unheated honey, organic 100% pure maple syrup, and a little rapadura, an unprocessed sugar. I only use sweeteners in small amounts, and only when eaten at a meal that has plenty of fat. I have found that I do not miss sugar if I keep my fat intake high. I never use any kind of artificial sweetener.


I only eat organic grains that have been soaked overnight in soured water, as described in Sally Fallon’s excellent cookbook, Nourishing Traditions and made into a porridge type dish. I do this with organic oatmeal and organic kasha, and I always eat them with plenty of pastured butter. The only bread I eat is made from sprouted grain, or a sourdough-type bread.

Fruit and Vegetables

I only eat organic (or the equivalent) fruits and vegetables. I eat a wide variety, both cooked and raw. I do eat potatoes and other root vegetables, but make sure they are cooked in plenty of fat, or served with plenty of fat, or both.

Meat and Poultry

I only eat 100% grassfed and grass finished beef, bison, and lamb. I will often cook these meats rare, to get more of the nutrients. I eat a lot of meat. I eat the wonderful fat from these grassfed animals. I eat free range, organic poultry. I try to avoid poultry that has been fed soy, which is difficult. I do not eat much pork, since I have trouble finding pork that has not been fed soy. When I can find pork that has been fed naturally, I will happily eat it. I will also eat wild game when I have the opportunity, which is not often. I drink some homemade meat broth, made from the bones and meat of grassfed animals, every day.


I only drink organic, full fat, non-homogenized milk, either raw, or from a dairy that uses minimum pasteurization. I eat plenty of full fat raw milk cheese, lots of full fat yoghurt, make my own kefir, and consume mountains of pastured butter. I also eat a lot of full fat cream, organic or the equivalent, both raw and minimally pasteurized. I usually eat these foods uncooked. I also use a lot of cream, cheese, and butter when cooking.

Fish and Seafood

I only eat wild seafood. I eat a fair amount of medium to smaller sized fish, as well as shrimp and prawns. I will also eat wild raw fish eggs, when I can get them. Every day, I have a cup of rich fish broth, made from the bones and trimmings of wild fish (including the heads when I can get them). I often use fish sauce, as a condiment and an ingredient. I never touch farmed fish of any kind.

Fats and Oils

The only vegetable oil of any kind that I will eat is organic (or the equivalent) extra virgin olive oil, unrefined coconut oil, and unrefined organic sesame oil. I eat plenty of fat from grassfed animals as well as unhydrogenated lard. I eat large amounts of pastured butter and organic ghee. I make sure to have plenty of animal fat with every meal. This kind of fat was prized by all the cultures studied by Dr. Price.


I do not touch any kind of soft drink. I do drink homemade kombucha every day. (Thanks to you, Mom, for teaching me how to make it!) I also drink reverse osmosis water, often with some organic, raw, unfiltered, apple cider vinegar added. I also drink milk and kefir, as described under dairy above. I also drink green tea and peppermint tea. I will upon very rare occasions have a little wine, or traditional Irish whiskey.


Most of the condiments I eat are lacto-fermented, such as sauerkraut. There are some good lacto-fermented condiments available. However, the best are the ones you make yourself. We make our own sauerkraut, ketchup, pickles, and other condiments. Nourishing Traditions is an excellent source of recipes for making your own condiments.

Packaged Processed Foods

I do not eat them. The only exception would be food that is packaged in glass jars, is organic (or the equivalent), and has very few ingredients, such as some organic hot sauces. I do not eat anything with soy in it, and I try to avoid meat from soy-fed animals. I do buy some grassfed sausages, especially organ sausages from a few excellent producers of grassfed meat.

Good Health Comes from Good Food

This diet has resulted in the extreme good health I enjoy today. What I have described is food, not medicine, and my own experience with it. I am not a doctor, and I am not giving you medical advice. Eating this way restored my health, and is absolutely delicious besides!

Read more great, Fight Back Friday posts here:

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We love Stan’s cookbook and use it ALL the time. You can find it at Amazon, link below.

Making Great Sauerkraut

By Stanley A. Fishman, Author of Tender Grassfed Meat

Sauerkraut is one of the oldest foods. It was used by the ancient Chinese, the Romans, the steppe nomads, and many others. “Sauerkraut” means sour cabbage. In its purest form, it consists of cabbage and salt that has been lacto-fermented. The fermentation process uses beneficial bacteria to transform the cabbage into a nutritional powerhouse that is an excellent source of Vitamin C, minerals, B vitamins, and many other nutrients. Sauerkraut is loaded with beneficial bacteria. These beneficial bacteria improve digestion, strengthen the immune system, and protect against many diseases. Alternative physicians in Germany use sauerkraut to treat many illnesses.

Making sauerkraut used to literally be a matter of life or death for many people in Europe and Asia. For most of these people, sauerkraut was the only source of vitamin C available during the long cold winters. If people do not get enough vitamin C, they will develop scurvy, a disease that first causes the teeth to fall out and which will eventually kill the victim.

Sauerkraut was traditionally eaten in small quantities, as part of a larger meal. I eat 3 to 4 tablespoons a day, as part of a larger meal. In fact, my body craves some sauerkraut with every meal. Traditional peoples usually had some form of fermented vegetable with every meal.

Traditional sauerkraut is a live food, whose nutritional value is dependent on the beneficial bacteria it should contain. Unfortunately, most of the “sauerkraut” found in the supermarket is a dead food, where the beneficial bacteria have been killed by vinegar and other ingredients. This allows the “sauerkraut” to stay on the shelves indefinitely, but I see little point in eating it. There are some brands of sauerkraut that can be found in the refrigerated section of the supermarket. These brands have some live cultures, which is why they must be refrigerated. You can also order traditionally made sauerkraut over the Internet, and some of it is very good, especially the sauerkraut made by Amish farmers. This sauerkraut tends to be very expensive, both in price and in shipping cost.

What sauerkraut do I recommend? Well, the best sauerkraut I ever had, by far, is the sauerkraut we make ourselves. I found that making sauerkraut is much simpler than I thought. I only know how to make sauerkraut using a Harsch Crock, which is a stoneware container that has been specifically designed for making sauerkraut. The crock is not cheap, but it should last a lifetime if you are careful with it. Harsch Crocks are widely available over the Internet and you can often find a deal.


I recommend the following equipment for making sauerkraut:

•Harsch Crock, 7.5 liters

•Weight stones, (these come with the Harsch Crock)

•Stainless steel tongs

•Stainless steel potato masher

•Large stainless steel bowl

•Cabbage slicer, (you can use a food processor or anything that can shred cabbage)


If your Harsch Crock is a different size than 7.5 liters, adjust the amount the amount of cabbage and salt proportionately.

7 medium organic cabbages, about 12 pounds.

Approximately 5 tablespoons coarse grey French sea salt, (we use Celtic Sea Salt®)

1.Remove the core and outer leaves from the cabbage, and then wash well with filtered water, preferably reverse osmosis. Dry the cabbage. Save a few of the outer leaves.

2.Do the following steps, one cabbage at a time:

a. Shred the cabbage into a large bowl. (We use a cabbage slicer, but I think most food processors could be used for this.)

b.Use tongs to pick up enough cabbage to form a layer in the bottom of the Harsch Crock. (I use three large tongs full, but you might need more, depending on the width of your crock.)

c.Sprinkle between ½ to 1 teaspoon of salt over the layer.

d.Use a potato masher to crush and compress the cabbage layer as much as you reasonably can. This is very important, as it is crucial for the cabbage to release some of its liquid. You usually won’t see much liquid in the first few layers, but don’t worry, the repeated compressing will eventually give you enough liquid.

e.When the layer is well compressed, repeat steps b through d until you have used all of the shredded cabbage in the bowl. When you have used all the shredded cabbage in the bowl, shred the next cabbage, and repeat steps b through d until all the cabbages have been shredded and compressed into the crock.

3.Place a couple of the outer leaves you saved on top of the compressed cabbage. Place the weight stones on the leaves and press down gently but firmly on the stones (we press with the tongs) until they are covered with liquid. Put the cover on the crock. Move the crock to a convenient place in your kitchen (not next to the oven or stove), where it can rest for three days. Fill the gutter at the top of the crock with filtered water (preferably reverse osmosis).

4.Let the crock rest in the kitchen for three days. Check each day to make sure the gutter is fairly full of water. Do not open the crock, not even once.

5.After three days, remove some of the water from the gutter, so the crock can be carried without spilling. Move the crock to a cool place. We use our garage, but a basement or root cellar would be even better. Fill the gutter with filtered water. Let the crock rest for 21 days. Do not open the crock before then, not even once. Check each day to make sure the water gutter is full. How much water you will need is totally unpredictable. Don’t panic if the water gutter is empty, just fill with filtered water. We never check more than once a day and every batch has been great.

6.After 21 days, the sauerkraut should be ready. Use tongs and a ladle to put the sauerkraut and its juice into Mason jars. It will keep in the refrigerator for many months. Then get started on the next batch.

Now you have my secret recipe for sauerkraut. It gets much easier each time we make it. Making sauerkraut is a job for at least two people, but the rewards are great.

Stanley kindly sent us some of his Sauerkraut last month and it was the best we’ve ever tasted. So good we bought a crock (see a great resource on the links page) and have made our own. We can’t wait until it’s ready! Stanley’s amazing cookbook, Tender Grassfed Meat is available at Amazon, link below.

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Real Food Heals

Real Food Heals—How I Used Real Food to Restore My Health

By Stanley A. Fishman, Author of Tender Grassfed Meat

I was about to see “The Doctor” after surviving an asthma attack that almost killed me. The news was grim. The Doctor spoke with total confidence and authority as he pronounced my death sentence. I had severe COPD and emphysema. My lungs had suffered severe damage—damage so severe that they would never get better. In fact, they would get worse. I could slow the deterioration somewhat by taking heavy doses of steroids, which would have “side effects.” But this would only slow down the inevitable. Maybe I could get a lung transplant, but the waiting list was long. The anti-rejection drugs I would have to take would lower my immunity, and I was already having trouble fighting off frequent respiratory infections, even with antibiotics.

Eleven years later, I am healthier than I have ever been in my life. Asthma is no longer a problem. Actually, nothing is a problem. I have not taken any medication (prescription, or over-the-counter), for over five years. The lungs that would never heal—work fine.

After The Doctor pronounced sentence, I walked to my car. The short walk left me exhausted. I sat and thought. After much life experience, I had come to realize that we are often invited to participate in certain “dramas” that are common to our society. I had also learned that we often have the power to refuse to take part in the “drama,” and take another path. The Doctor had invited me to participate in an emphysema “drama.” The script was clear. I would get sicker and weaker, as the drugs that gave me temporary relief destroyed my body. I would suffer for a few years, turn into a complete invalid, and then die in some crummy hospital, struggling to breathe as the medication no longer worked. My family would suffer emotionally. It would be so sad, so tragic. I decided right there and then that I would have no part of that “drama.” I would reject it completely, and take another path.

But how? I had been brought up to believe in The Doctor. The Doctor was never wrong. The Doctor knew everything there was to know about health and sickness, life and death. The Doctor was to be obeyed completely, because he or she was The Doctor. But I had learned something about doctors in my years as an attorney. Many of them did great harm to their patients, through ignorance, harmful medical practices, carelessness, greed, exhaustion, or all of the above. Very often they did not know what to do.

I Had to Find Another Way

My great strength as an attorney was research. I decided I would use that ability to find another way. I had a client who had been trying for years to get me interested in alternative medicine. I would start there.

It was hard at first. For a while, I had to stop working. I had to sleep in a chair. (Luckily it was a very comfortable, huge, overstuffed armchair.) I could not climb stairs, or blow out a candle. It was a struggle to get out of bed. Every time I caught a cold or flu, it turned into bronchitis or pneumonia. I had various skin, digestive, and sinus problems. But things got better. I took as little medication as I could, despite the orders of The Doctor to take medication every day. I refused to take steroids. I tried a number of alternative remedies. Some helped, many were useless, and a few made things worse. I stuck with what worked and discarded the rest.

Several years later, my health had improved and stabilized. I could work, though not as much as I wanted. The asthma was not very active, unless I caught a cold. I could live a somewhat normal life. I had learned how to control asthma attacks without medication. But I still got bronchitis or pneumonia every time I got a cold or flu. Several times a year I had to resort to antibiotics, which dealt with the infection, but did great damage to my digestive system. I could not exercise. I could not climb stairs. I could not blow out a candle. I was exhausted most of the time. I still had various skin and digestive problems. I still had sinus problems. I would get depressed about my health. My hearing and eyesight had deteriorated, and I had almost no sense of smell. And I was not getting better.

My client got me to subscribe to an alternative doctor’s newsletter. One of his newsletters had a short summary of the research of Dr. Weston A. Price. And it had a reference to the Weston A. Price Foundation. I felt a thrill, as if I somehow knew that this was the answer. And it was.

Dr. Price Taught the Benefit of Real Food

I consider Dr. Price’s research to be the single most important scientific discovery ever made. Some of his most important findings were:

People who only eat traditional foods that have been valued and used for thousands of years do not have chronic disease. They do not have cancer, heart disease, asthma, tooth decay, diabetes, or any of the other diseases that plague modern life. They have no crime. They are calm and cheerful. They are fertile, and free of birth defects. People who eat modern processed, adulterated and chemicalized foods are vulnerable to every one of these chronic diseases, are often depressed or violent, and suffer from even more illnesses.

I spent many hours on the website of the Weston A. Price Foundation. I bought Nourishing Traditions and read it cover to cover. I learned the wisdom of Sally Fallon and Dr. Mary Enig, and others. I learned what to eat and what not to eat. I learned how to avoid toxic foods, oils, and cooking utensils. I learned of the blessings of lacto-fermented foods, and how to make some of them.

How I Changed My Diet

I stopped eating processed foods, unless they were organic. I stopped eating fast food. I gave up all soft drinks, including the cokes I used to drink every day. I stopped using polyunsaturated vegetable oils, and switched to traditional saturated fats. I avoided all unfermented soy. I gave up desserts and reduced my consumption of sweeteners to almost nothing. I started to eat pastured butter, pure organic milk, yogurt, and cheese, organic vegetables, lacto-fermented vegetables such as real sauerkraut, homemade bone broths, and hormone-free meats, including hormone-free liver, and other organ meats. I got a reverse osmosis system to purify our water. I avoided chemical toxins as much as I could. And my body slowly started to heal.

Then I got a cold and developed bronchitis. But I felt a strength and confidence in my body that I just did not have before. I drank a lot of homemade bone broth and got well. No antibiotics! Since that day, I have never taken any kind of medication. To paraphrase Hippocrates of Cos, the greatest of ancient physicians—my medicine was my food and my food was my medicine.

The final step was when I switched to grassfed meat and fat. Unfortunately, I ruined the first grassfed meat I cooked. It was tough and terrible. I put my research skills to work once again. I learned how traditional peoples cooked grassfed meat, and through trial and error, adapted their methods to the modern kitchen. This research became the basis of my cookbook, Tender Grassfed Meat: Traditional Ways to Cook Healthy Meat. Once I got grassfed meat to taste great, we switched completely to grassfed and grass finished meat. Every part of my body began to regenerate. I could feel it.

After years of eating only real food, every chronic illness I had is gone. I have no symptoms of anything. I sleep well, and wake up full of energy every morning, eager for the joys of the day. I am cheerful and optimistic. My eyesight and hearing have improved greatly, and my sense of smell has returned. I can easily climb stairs, blow out candles, leap out of bed, and do everything I could before I got sick. I have a powerful immune system that fights off everything.

Real food restored my health. Real food maintains my health.

I am not a doctor, and the above is not intended to be medical advice. The above is a description of how I improved my health with real food.

Thank you Stan for another wonderful post.  You can buy Stan’s cookbook at Amazon, link below. It’s one of my most used cookbooks – Mom

Peking Duck with Polish Flavors

By Stanley A. Fishman, Author of Tender Grassfed Meat

This is the best duck recipe I know. This recipe came about as a result of my quest to enjoy the famous Chinese dish known as Peking Duck. Every restaurant version I had was disappointing, so I decided I would have to make it myself. The key to a great Peking Duck was supposed to be a very crisp skin over moist, tender meat. All the recipes contained methods for achieving crisp duck skin. The classic way of doing this was to cut a small hole in the skin, insert a straw into the hole and blow through the straw until the air caused the skin to separate from the meat, which was supposed to dry the skin. This did not appeal to me. Other recipes suggested using a bicycle pump to inflate the skin. I did not find that very appetizing either. After the skin was inflated, the duck would be painted with a marinade, then hung up to dry in a cold, drafty place. I did not have a cold drafty place. Some recipes suggested hanging the duck in front of a powerful fan (which could result in droplets of marinade being sprayed all over the room). One even suggested using a hair dryer. I didn’t like any of these methods either.

Finally, I ordered duck at a Vietnamese restaurant. The skin was crisp and delicious. I asked the cook what she did to get the skin so crisp, and she pointed to the refrigerator (her English wasn’t very good).

I finally figured out that it was possible to dry the duck skin by placing it in the refrigerator. This I could do.

Another problem I had was with the marinades used for Peking Duck. All of them were loaded with sugar and soy, two substances I avoid eating. After much experimentation, I finally hit upon the perfect combination: Vietnamese refrigerator drying; Chinese roasting techniques; and Polish flavorings. This results in a duck that is truly heavenly.

Serves 4 to 6

1 (4 to 6 pound) Long Island Duckling. (This is the most common type of duck sold in the United States. It has a lot of fat, which is good. This recipe will not work with other kinds of duck.)

2 teaspoons coarse unrefined sea salt

1 teaspoon organic granulated garlic powder

1 teaspoon organic dried marjoram

1 organic apple, peeled and coarsely chopped into small pieces

1.2 or 3 days before you plan to cook the duck, prepare it for drying. Remove everything that is inside the cavity of the duck, including any large pieces of fat. Rinse the duck inside and out with filtered water, and dry thoroughly. Place the duck on a rack in a shallow roasting pan. Place the uncovered duck on a refrigerator shelf (not the meat compartment), and let dry for 2 or 3 days.

2.Put one rack in your oven in the second lowest position. Preheat the oven to 450 degrees. Remove the duck from the refrigerator. Place the duck on a rack in a roasting pan that is at least 2 inches deep. The duck will release a lot of fat, so it is important that the roasting pan is deep enough to avoid any spillage.

3.Mix the salt, garlic, and marjoram together, and rub this mixture all over the duck inside and out. Stuff the duck with the apple pieces. When the oven is preheated, place the duck in the oven and cook for 30 minutes. This may generate a lot of smoke, so it is best to turn the fan on.

4.Carefully remove the roasting pan from the oven, being aware that there will be a lot of hot fat in the pan. Carefully remove the duck from the rack and put it on a plate. Remove the rack from the pan. Carefully pour the duck fat into a large heatproof bowl. Return the rack to the pan and place the duck on the rack. Pierce the skin of the duck all over with a large fork.

  1. 5.Return the duck to the oven, and turn the heat down to 325 degrees. Cook for 1 hour. Remove the duck from the oven and serve.


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Stan is the author of one of my favorite cookbooks, Tender Grassfed Meat. I highly recommend it. You can buy it below.  Mom

Avoiding GMOs

Avoiding GMOs—It’s Harder than You Think

By Stanley A. Fishman, Author of Tender Grassfed Meat

Want to avoid GMOs? You’re not alone. Polls consistently show that 90 percent of the people polled would not buy a product if they knew it contained GMOs.

Perhaps that is the reason that the United States government has made it illegal for manufacturers and sellers to label a product as containing GMOs.

While 90 percent of the people would not knowingly eat GMOs, it is likely that over 90 percent of the American food supply contains GMOs.

Even Organic Food May Be Contaminated with GMOs

I used to think that I could avoid GMOs by buying organic. Sadly, that is no longer true. Seeds from GMO crops are blown by the wind, or transferred by insects, and can contaminate non-GMO crops, even organic crops.

I learned this the hard way. We buy all of our milk and cream from an excellent local dairy. I was recently shocked to learn that the owner of the dairy had tested the organic grains he bought for his herd, and found that one-third of the grain was contaminated by GMOs. He now tests every lot of grain he gets before feeding it to his cattle. I had thoroughly investigated the dairy, researched their methods, philosophy, and feed. I was convinced that their products were free of GMOs. I was wrong.

The contamination of the Canadian flax crop by GMO flax was described on this website on November 9, 2009.

The situation has been made worse by the weakening of the organic standards. It used to be that the word “organic” meant that everything in the product had to be 100 percent organic and that no GMOs were allowed.

The new organic standards, adopted during the Bush Administration, created three different definitions of organic:

1)“100 percent organic” means that all ingredients in the product must be organic.

2)“Organic” means that no less than 95 percent of all ingredients in the product are organic. The remaining 5 percent do not have to be organic.

3)“Made with organic ingredients” means that at least 70 percent of the ingredients in the product are organic. The remaining 30 percent do not have to be organic.

I’ve seen conflicting information on whether the non-organic ingredients contained in organic products must be free of GMOs.

The contamination of organic crops by GMOs has become such a huge problem that a major effort is under way to test organic products for GMO contamination and to create a non-GMO label.

GMOs Are Everywhere

It is estimated that over 91 percent of the soybeans, over 75 percent of the corn, over 70 percent of the canola, and over 80 percent of the cotton grown in the United States is GMO. Oils made from soy, corn, canola, and cotton are commonly added to processed foods. These oils constitute the vast majority of “vegetable oil” used in the United States. Many other substances made from GMO soy and GMO corn are added to processed foods. Conventional vegetables are often coated with a wax that contains oils made from GMO soy and/or GMO corn.

GMO bacteria and other GMO substances are used in the manufacture of many medications. GMO soy products are often added to supplements. Pesticides containing GMOs are often sprayed on crops. Several artificial sweeteners contain GMOs.

How to Avoid GMOs

Since GMOs are so pervasive, it is hard to avoid them. But it is not impossible. Here are some tips that I use to avoid GMOs:

Avoid Processed Foods

Almost all conventional processed foods contain GMOs. An exception would be processed foods that state they have no GMOs. Even organic processed foods may contain GMOs, due to the contamination of organic crops by GMOs.

The only processed foods I buy are labeled 100 percent organic and do not contain any of the most common genetically altered crops, such as soy, corn, canola, and cotton. I will not buy something that contains “vegetable oil,” as vegetable oil almost always consists of soy, corn, or canola oil.

Eat Only Organic (Or the Equivalent) Dairy Products

Conventional dairy products almost always come from cattle that have been fed GMO feed, such as soy and corn. Some conventional cows have been injected with genetically modified bovine growth hormone. It is important to research the dairy you use to make sure that it really is organic, or the equivalent.

Eat Only Grassfed and Grass-Finished Beef, Lamb, and Bison

Conventionally raised beef, lamb, and bison are usually fed GMO feed.

Eat Only Organic (Or the Equivalent) Produce

Conventional produce is often sprayed with GMO pesticide, and/or coated with wax containing GMO oils.

Don’t Eat Anything Containing Soy, Corn, Canola, or Cotton

Because so many of these crops are GMO, even the organic versions are often contaminated with GMOs.

Only Eat Seafood that Is Wild Caught

Farmed fish and other farmed seafood are usually fed pellets made from GMO soy.

Do Not Use Artificial Sweeteners

Some artificial sweeteners are made with GMOs. If you must use a sweetener, stevia is a natural non-GMO substance.

Only Use Organic Sugar Made from Sugar Cane

At least half of the sugar in the United States is made from sugar beets. As of 2008, most of the sugar beets used for making sugar are GMO. While a Federal judge has recently ruled that the U.S. Department of Agriculture violated the law by approving the use of genetically modified sugar beets without first having a comprehensive report done on its environmental impact, the Court has not yet, to my knowledge, prohibited the actual sale and growing of these GMOs. Sugar made from sugar cane, is not GMO.

Know Your Source, Buy Local

One of the best ways to avoid GMOs is to buy as much of your food as possible from local farmers and ranchers who do not use GMOs. You can actually ask them how they raise their crops and animals, and find out exactly what you’re getting.

Be Informed and Be Vigilant

Knowledge is power. The biotech industry is constantly trying to introduce new GMO crops and the only way you will know about it is by checking the news on a regular basis. The conventional media is not interested in exposing the existence of new GMOs, and your best source is the Internet. There is no better place to start than this website.

Read more, great Fight Back Friday posts here:

I highly recommend Stanley’s cookbook, we use it all the time. – Mom

Fight the Flu with Real Food

By Stanley A. Fishman, Author of Tender Grassfed Meat

The flu, especially H1N1, is big news today. The words “Swine Flu” invoke fear and even panic.

The general focus on dealing with the flu is with vaccines and drugs. However, your body’s first line of defense against the flu, real food, is all but ignored.

Hippocrates of Cos is perhaps the most famous physician of all time. He is known as the father of medicine. He wrote the Hippocratic Oath, which used to be taken by all doctors. He is famous for his dictum, “First, do no harm.” What is not so well known is that Hippocrates advocated using food and other natural methods first, before anything else was tried. Drugs would only be used if the more natural methods failed, and surgery was used only as the last resort.

I have followed Hippocrates’ advice, and it has worked very well for me, my family, and others.

The First Line of Defense—Broth

Traditional peoples knew which foods could heal and prevent many illnesses. This knowledge was gained by observation, sometimes over thousands of years.

After much research, I have combined a number of these traditional healing foods into one broth. I call this Quadruple Healing Broth. We have found this broth to be a cold-buster and a flu-stopper.

Chicken soup is one of the most famous home remedies for colds and the flu. Recent studies have found that chicken soup has anti-viral, anti-bacterial, and anti-inflammatory qualities. The nutrients in a good chicken soup will strengthen your immune system, giving your body the nutrients it needs to heal itself.

Onions were prized by the ancient Egyptians, the ancient (and contemporary) Indians, and many other peoples for their healing qualities.

Green onions were valued by the Chinese, who often ate them daily and used them to treat colds and the flu.

Leeks were also used by the ancient Egyptians for healing all sorts of ailments, and were so loved by the Welsh that leeks became a symbol of Wales, signifying pride, strength, and health.

Garlic was used for healing by the ancient Egyptians, the Indians, the Chinese, and many other peoples. Garlic has many anti–inflammatory, anti-viral, anti-bacterial, and immune-boosting qualities.

However, it must be understood that all foods used for healing by traditional peoples were organic and were not GMO. Modern factory versions of these foods are very different and just will not work. The chicken soup was always made from scratch. You cannot pour health-giving nutrients out of a can, or extract them from a bouillon cube.

Quadruple Healing Broth is the cornerstone of our Hippocratic first line of defense. At the first sign of a cold or flu, we sip plenty of this broth, hot, not scalding. Usually, a few cups of this broth (sometimes only one or two), is enough to stop the cold or flu in its tracks.

However, sometimes you cannot sip broth because you are throwing up or coughing. This led me to develop two food-based remedies, one for vomiting and one for coughing. I came up with both of these after researching a large number of Ayurvedic remedies, and trying a few combinations.

Food-Based Vomiting Remedy

You will need the following ingredients:

1 organic onion, peeled

1 (2-inch) piece of organic fresh ginger, peeled, sliced, and crushed

Pure filtered water, (reverse osmosis water is best, but distilled water will also work)

1.Make ginger tea. Place the ginger in a small pan with two cups of filtered water, bring to a boil, and simmer uncovered for ten minutes. Remove from the heat.

2.Grate the onion into a bowl, using a hand grater. Place the grated onion in a clean, chemical-free cloth (cheese cloth works fine), and squeeze the cloth-covered onion over a bowl until no more juice drips through the cloth. You should have a tablespoon or so of juice in the bowl. Immediately place the juice in a small cup (like a shot glass), and have the sick person swallow it all at once. It goes down easier if the swallower holds their nose shut with the other hand.

This should stop the vomiting immediately.

The onion juice should be made just before using. It should be taken immediately after being made, and should not sit in a bowl.

3.10 minutes after the onion juice is taken, one tablespoon of strained ginger tea should be taken.

4.Every 15 minutes for the next hour, take one tablespoon of strained ginger tea. This will help rehydrate the body and prevent further vomiting.

5.After this hour, small sips of broth can be tried.

If vomiting reoccurs, the whole remedy should be repeated. Usually, this will not be necessary.

Recently, a teenage boy who had the swine flu was vomiting every few minutes. He stopped vomiting after he swallowed the onion juice. Several hours later he gulped down a cold drink and threw up once. He took the remedy once more and never vomited again. The next day he was almost completely well.

Food-Based Coughing Remedy

You will need the following ingredients:

Organic turmeric

Organic raw honey

This remedy could not be easier. You mix one-quarter teaspoon of organic turmeric with one teaspoon of the honey, then swallow it. It should provide immediate relief from any cough. You can repeat this every four hours, as needed.

Recently, a woman with severe immune problems caught the swine flu. She was treated with Tamiflu, but developed a constant, horrible wracking cough that was so bad she could not sleep. The cough medicine prescribed by her doctor did not help. She had tried the remedy using non-organic turmeric, and it did not help. I convinced her husband to get organic turmeric. She took the remedy again, and her cough was reduced to a very mild, occasional cough, and she was able to sleep. She never had a bad cough again. She went on to make a full recovery from the swine flu.

The Second Line of Defense—Supplements

What does a family do on the rare occasion that the broth does not kill the flu? We use a product created by Doctor Mayer Eisenstein of Homefirst Health Services. This product consists of vitamin D3 with probiotics. The web address for this product is as follows:

Doctor Eisenstein, a true Hippocratic physician, explains how to use the product at the bottom of the page.

This product, taken with the broth, has never failed us.

The Third Line of Defense—The Doctor

This would be to go to a doctor. Hopefully, a doctor who listens to his or her patients, is open to alternative remedies, and is much more than a pill pusher. I have not had to go to the third line of defense for over five years.

Real food has enabled me and my family to defeat colds and the flu for years. Unlike drugs, the only side effect is that real food improves your general health and immune system.

The following recipe for Quadruple Healing Broth is taken from my cookbook, Tender Grassfed Meat: Traditional Ways to Cook Healthy Meat.

Quadruple Healing Broth

Makes 6 to 8 quarts

4 to 6 pounds assorted free range chicken parts and bones, such as wing tips, backs, necks, carcasses from a roast chicken, legs, wings, etc.

Enough filtered water to cover the bones by 2 to 3 inches

½ cup organic, raw, unfiltered apple cider vinegar

Assorted Root Vegetables

1 large organic leek, carefully washed, and chopped

1 large or 2 medium organic onions, peeled and chopped

1 bunch organic green onions, roots trimmed off, chopped

1 bulb of organic garlic, peeled and slightly crushed

For Simmering

Several chicken giblets

½ bunch organic Italian parsley, including stems, each stalk cut in half

2 tablespoons coarse unrefined sea salt

1.Peeling and crushing a whole bulb of garlic may seem like a lot of work. It is actually quite easy with the proper technique. You need a heavy cleaver or rolling pin. Separate the garlic cloves out of the bulb. Place the clove on a wooden cutting board, and press down hard on it with a rolling pin, or the flat of a cleaver. The clove will crack, and the skin will pop off easily. You may need to make one small cut at the root end of the clove to remove the remaining skin.

2.Put the bones and scraps of meat in the pot, except for the giblets. Add the water and the vinegar. Let sit at room temperature for 1 hour.

3.Add all the vegetables. Heat the pot until the water begins a strong simmer. This will take a while due to the large volume of ingredients and water.

4.When the water is close to boiling, remove all the scum that rises to the top with a skimming spoon. This can also take a while, but is necessary.

5.Once the scum is gone, add the giblets, parsley, and the salt.

6.Cover and simmer gently for 12 to 14 hours.

7.Using a ladle, strain into jars, cover, and refrigerate once the bottles have cooled down. The fat will rise to the top, and will solidify in the refrigerator. This fat cap will help preserve the broth. The fat should be removed before the broth is reheated.

I am not a doctor, and the above is not intended to be medical advice. Quadruple Healing Broth is a food, not a medicine. By all means, see a doctor if you want medical advice. The above is just a description of how some families deal with colds and the flu.

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Here’s a link for Stanley’s cookbook. It’s a wonderful book and I highly recommend it! – Mom

Tender Grassfed Meat Cookbook Review

One of my new favorite cookbooks!

About 5 years ago, as I started to learn more about how factory farms were treating animals in this country, I started looking into buying grassfed meat.  Grassfed meat is raised on pasture, not on feedlots. They eat and are raised as nature intended eating grass. Cows, bison and lambs are herbivores and are not supposed to be eating grain, it makes them sick.

So we started buying grassfed beef, lamb and bison. Everyone in the family loved it but it was challenging to cook as it’s not as fatty as feedlot beef, but it’s much healthier, and tastier so we kept experimenting. I wish we had this cookbook then. It’s a wonderful cookbook about cooking healthfully and has many recipes for beef, bison, lamb as well as marinades and side dishes. We base a lot of our cooking on the Nourishing Traditions Cookbook by Sally Fallon and Mary Enig (also highly recommended) and this book is a wonderful companion book. The same principles are used and the recipes we’ve tried have been delicious. I learned new techniques that have made a big difference, especially for cooking bison.

The recipes are broken up into easy to find sections. Part one is all the basics, from why grassfed is so good for you, to ingredients, to equipment and techniques. There’s a lot of detailed information here that makes the recipes even easier.

Part two is the wonderful recipes. There’s a broth chapter (we love broth!:), chapters for each grassfed meat; Beef, Bison and Lamb. A chapter on how to sneak healthy food such and liver into your meals, and then marinades and a great chapter on side dishes which include potatoes, vegetables and eggs. We’ve already made the Bone in Bison Rib Steak, and the Swiss Chard Potatoes which were both fantastic. There are many more recipes I can’t wait to try.

And lastly, there’s a terrific index with sources for grassfed meat so you can cook your own healthy and delicious meals. I highly recommended this cookbook if you are looking for great healthy recipes for you and your family.

Read more great Fight Back Friday posts here,