Raw milk, which I prefer to call real milk, is very controversial today. This is a story of two kinds of milk: the swill milk made from distillery garbage that caused death; and the real milk from grassfed cows, that gave life. These two milks had a tremendous impact in the life of my grandfather, who became the first member of his family to be a dairy farmer...
In My Opinion, I would never discount real raw 100% grass fed butter . Eat as much as you can. There is no need to heat the raw butter to make ghee. I think raw butter is truly one of our whole sacred foods. If you don't mind the flavor, raw cultured butter is even better.
Two most asked questions: Why Fermented Cod Liver oil, Why High Vitamin Butter Oil
Fermenting fish/fish livers to make oils is an ancient practice, and the resulting oils were considered a sacred food. Fermented cod liver oil (FCLO) has been an important part of a typical family’s home for several hundred years.
I would like to share with your blog group some new information on the topic of Trans fats and enzyme P450 Cytochrome.
This Enzyme system is messed up by the trans fats in our diet. Sally Fallon shared with me that Dr. Mary Enig thesis focus was on this topic.
1. One of the key functions of this enzyme system is metabolism of Vitamin D in our bodies. Without this system functioning properly the vitamin D does not get to where it needs to go
Finally, The product many of you have been waiting a couple years.
Blue Ice Royal is the pinnacle product. It combines a strong blend of 2/3 Blue Ice Fermented Cod Liv er Oil and 1/3 X-Factor Gold High Vitamin Butter Oil. Blue Ice Royal is a substantial improvement over the old therapeutic blended product.
SPRING 2009 Wise Traditions 26 When I began to import cod liver oil, in order to sell it along with the high-vitamin butter oil I was manufacturing, I felt it imperative to go to Iceland and Norway to visit the various cod liver oil factories there. At that time, most cod liver oil in America was imported from Scandinavia, with a small amount coming from China. What I learned is described in an article published in the Fall, 2005 issue of Wise Traditions and posted at westonaprice.org: "Update on Cod Liver Oil Manufacture Returning to Traditional Production Techniques for the Quintessential Sacred Food By David Wetzel"