Toxic Free Kitchen
Real food for real health —
how to choose, prepare, and enjoy foods that nourish and heal
Yes you can!
He says he eats 100% organic by planning ahead. He keeps organic staples on hand and buys fresh organic produce daily. He carries organic snacks with him when he goes out, and even plans ahead so he knows where to find organic food when he travels.
It also helps that he lives a short walk from a natural food store where he can buy organic food and there are organic restaurants and delivery where he lives in New York City.
Hear more about how Max eats organic:
An industrial chemical called azodicarbonamide (ADA) has been found to be listed as an ingredient on the labels of many well-known brands of bread, croutons, pre-made sandwiches and snacks. It’s called the “yoga mat” chemical because it is the preferred chemical foaming agent that turns plastics into materials that are strong, light, spongy, and malleable. Like yoga mats, or flip-flops.
While azodicarbonamide is not known to be toxic to humans, it’s yet another synthetic chemical in our food supply.
Another reason to prepare our own organic foods ourselves at home.
A great article from Rodale News lists ten ways pesticides are affecting your body, and what you can do to prevent each one.
- Food allergies
- Memory loss
- Autism and other developmental diseases
- Parkinson’s Disease
- Birth Defects
- Alzheimer’s Disease
This is why we need to eat organic. Your body can be pesticide-free in days when you stop eating them.
It worked! I lost 9 pounds on the scale, but more importantly, it was a good loss and my body is much leaner and stronger. My blood sugar also improved and was able to reduce my insulin by one-third over the 30 days.
My energy and stamina have improved to where I can be active from 6 am to 11 pm, I’m sleeping well, and can think very clearly, it’s like all my nerve connections are connecting. The best part is I have confidence that I can get these results consistently over time by continuing to eat these foods. I know what to eat now, without a doubt. I’m excited about taking this list of nourishing foods and turning them into tasty dishes! Listen to the show for all the details…
Lost another two pounds this week, so that’s 11 pounds total so far, and am down to half of my insulin dose. Still happy eating!
One of the benefits I’ve gained from doing Dr Kellyann’s 30 Day Reset program is to become aware of how dairy was affecting my body. It was the one thing I hadn’t given up before starting this program, and I eliminated cream, cheese, and yoghurt, but could give up my butter. I held on to Dr Kellyann’s statement that some people did fine on the program with grassfed butter, and so I kept eating my organic butter through the program until it ran out, and then I made grassfed butter and ghee.
It’s simple to make grassfed butter. And much more delicious than any butter you’ve ever tasted.
You just take some grassfed cream and put it in a blender, food processor or mixer. In days gone by, women churned butter by hand in a wooden butter churn and I’ve seen glass jars in antique stores with paddles inside attached to a handle on the outside for turning. My ex-husband even made butter one day as a “science experiment” by whipping some cream with a fork while we were watching a movie on TV. And it worked! Took some time, but he did it.
All you really need to do is separate the fat from the liquid in cream. Here are some pictures of cream turning into butter. The first picture it starts to thicken after a few minutes. At a certain point it breaks and looks like the next picture. That’s when you stop beating it. Making a quart of grassfed cream in my food processor took 8 minutes for it to break into butter.
At this point, put it into a colander in the sink and run cold water over it. Squish the bits of butter together with your hands to bring all the bits together in one lump and continue to squeeze and rinse until the rinse water runs clean. This step is to remove the liquid milk so the butter doesn’t go rancid. And that’s it! Put it in a covered container and keep it in the refrigerator.
Why grassfed butter? You can actually use any cream to make butter, but grassfed butter is very special. Fat from grassfed dairy contains three special nutrients that are not found in many foods, and particularly not in plant foods.
Vitamin K2 actually lowers risk of heart attacks by 51%, reduces risk of death from all causes by 26% and even helps prevent arthritis. And, it helps your body utilize vitamin D.
CLA (conjugated linoleic acid) is a type of healthy fat that lowers the risk for cancer and hardening of the arteries as well as improving fat loss.
And it contains those super Omega-3 fats instead of the Omerga-6 fats found in grain-fed dairy.
I first met ghee—also called clarified butter—many many years ago when I, as a teenager, made baklava from scratch. The traditional recipe calls for clarified butter, so I made some. At the time I didn’t know anything about ghee or it’s wonderful benefits.
Dr Kellyann told me that ghee is “dairy-free butter” because it is the fat of the butter only, and none of the “dairy” part that causes problems
To make grassfed ghee, you simply simmer the grassfed butter over the lowest possible heat, until it stops producing foam. As you cook it, you skim the foam off the top, and when there is no more to skim, you’re done. You can see in the picture below the foam on the left and the ghee on the right. Very clear. If there is any sediment in the cream, it falls to the bottom of the pan, so pour your clarified butter out into another container while it is still liquid and you can leave the sediment in the pot.
Ghee has long been used in India as a staple of that cuisine. It is known to fight inflammation, heal the gut, and fight free radicals. It has a high smoking point so it can be cooked at high temperatures without burning.
I honestly can’t say I’m going to give up butter entirely, but I now have another option to use where it works for me. I may still want butter on my sweet potato! But I’ve now given myself an alternative, so I have a choice.
Since I am still on Dr Kellyann’s 30 Day Reset diet, I’m not making any chocolates for Valentine’s Day.
But she said I could give you her recipe for Chocolate Nut Truffles, which sound divine and are just the kind of thing I would make.
I was intending when I started to write every day and tell you all the creative delicious foods I was eating on this plan, but life intervened and I have been sitting at my computer with all my attention on my new website, and eating basically same foods every day. I just stocked my refrigerator and snacked my way through the past week.
It served me well. I’ve had incredible strength and stamina and clarity of mind. I’ve been working from 6:00 in the morning until 11:00 at night, then sleeping well and getting up and doing it all over again.
I haven’t weighed my body because Dr Kellyann told me not to weigh until Day 30, but my clothes are getting looser and looser.
The last couple of days I actually feel like exercising, not because I am making myself exercise, but because my body wants to move for the joy of it.
I went to a potluck on Saturday night and all I ate was plain raw fruits and vegetables. I didn’t touch the grilled cheese sandwiches—one of my former favorite foods! And no willpower required. I just didn’t want it.
But the most interesting thing is, I’m not even counting the days anymore. I’m not thinking, “Oh, only nine more days and I can eat anything I want!”
No, this is just the way I eat now. What I’m looking forward to is having more time to explore all the delightful and delicious ways I can prepare this list of foods that are making my body feel and look so good!
Day 13 was a good day.
When I woke up in the morning, my body was visibly thinner, less puffiness, and I had plenty of energy to work all day and into the evening until 11pm. I’m working against a deadline to finish my website redesign before I have to pay the hosting fee again for the old site, so I am working very long intense hours while also doing this program.
Breakfast was scrambled eggs with mushrooms in a little bit of butter. And a handful of pecans.
Lunch was a salad of Guacamole over lettuce with a pork pattie.
Dinner was my Asian Chicken Lettuce Wraps made into a salad.
In the evening while I was working I ate Baked Sweet Potato with Butter and a handful of walnuts.
All is well.
Yesterday I received a newsletter from Rodale Press saying that the “swine flu” is back this year, “and hitting young and middle-aged people with a vengeance, just as it did during the global pandemic of 2009.”
They offered a list of 25 Foods That Fight Cold & Flu, so I thought I’d pass it on to you.
Number one on the list, of course, is Chicken Soup. It’s good to make ahead and keep some in the freezer, just in case. Better yet, eat it every day to stay healthy in the first place.
I received a question from a reader about a blender
Hi Debra, I need a blender to blend soups when the veges are still hot. I’m concerned about hot liquid in the polycarbonate of a Vitamixer in terms of plastic leaching into the heated food. I’d like to know your thoughts on this, and also if you can recommend a good blender with a glass container. Thanks.
What you need is called an “immersion” blender. The image is the one I have, which also comes with a mini chopper and wire whisk (and a cup to use with the immersion blender, which I don’t use).
It doesn’t have a container, it’s just a stick with the blender at the bottom. You can put it in any container you want or right in the pot of soup. This is how professional chefs puree soup, with an immersion blender. I have one and love it.