I’m really tired of animal foods getting a bad rap in the health community. I’m going to say this point blank: the big pushback from animal-based foods and the blatant flocking to plant foods is a fad that — if you choose to follow — will leave you creating meals from sub-optimal food sources.

This is not an attack on plant-based foods. Plants have their pros and cons, just like animal foods do. But, if we’re being intellectually honest, there is no denying the ridiculous nutrition available from well-sourced, animal-based foods. And in some cases the nutrition you can get from animals is nearly impossible to get from plant sources.

Here’s my list of 8 ridiculously healthy animal-based foods that will push your health markers in a positive direction, reinforce your immune system, and drive your performance through the roof. If you like what you see here, you might also want to investigate the Carnivore Diet.

Healthy Food #1: Organ Meats

You should think of organ meats as nature’s true multivitamin. When you look at the nutrient content — vitamins, minerals, healthy fats and essential amino acids — of organ meats, little else compares.

Back in the day, these meats were reserved for the highest members of society and cherished for their nutritional value. Sadly, while we have the most access we’ve ever had to organ meats, very few people consume them.

I’m currently working on developing a complete guide to organ meats, but since that’s not finished yet I’ll direct you to this post by Mark Sisson.

Frequency Recommendation: At least once a week.

My best resource for grass-fed liver and other organ meats online: US Wellness

Healthy Food #2: Grass-fed Beef

Everyone should be well-aware by now that the most demonized animal food is red meat. Don’t eat red meat or you’ll get heart disease! It’ll give you cancer! Gasp!

Putting these misguided claims aside, looking at the nutrition profile of grass-fed beef makes me smile. Starting with the fatty acids, grass-fed beef is about 40-50% saturated fat, 40-50% monounsaturated fat, and 10% polyunsaturated fat.

If you’ve spent any time around here, you’ll know that we never fell victim to the great saturated fat myth. Saturated fat is my American Express — I never leave home without it.

Next is the Omega 6 to Omega 3 ratio of grass-fed beef, which averages to about 1.5 to 1. This ratio is an important marker of health and we want to be as close to 1:1 as possible. Unfortunately, the average American can be as high as 30:1. Both grass-fed beef and wild fish are extremely close to the optimal 1:1 ratio.

Grass-fed beef is one of the best sources of CLA (conjugated linoleic acid), a fatty acid that has potent antioxidant effects and has been linked to the prevention of heart disease, diabetes, and cancer.

Vitamin K2, another vitamin growing increasingly hard to come by in food, is found in grass-fed beef (and dairy, organ meats, and eggs — go figure). K2 is a heart-disease busting powerhouse.

Frequency Recommendation: Consume grass-fed beef at least two to three times per week.

Healthy Food #3: Bone Broth

Do you cook with store bought chicken and beef broth? I challenge you to make some bone broth and see exactly what you’re missing out on. Bone broth is nature’s multivitamin, containing massive amounts of vitamins and minerals extracted from grass fed beef bones or healthy chicken bones.

Of course, there are other bones you can make bone broth with. And you can throw in things like chicken feet, which are rich with gelatin. Bone Broth heals the gut and the process of cooking the broth pulls the vitamins and minerals contained in the bones into the broth.

You can use the bone broth in any recipe that calls for broth or you can pour a cup of it on a cold winter morning and just drink the stuff. It’s a true animal-derived “superfood,” even though I hate using that word.

Frequency Recommendation: Get some both broth down your hatch at least once per week.

Healthy Food #4: Wild Salmon

Fish is the quintissential animal food that almost nobody will argue against when it comes to nutrition. Unfortunately, it’s easy to go wrong with fish. For starters, all farm-raised fish should be excluded.

In our manifesto, I note that “you are what you eat, ate.” Well, farm-raised fish eat soy pellets. Soy is an ANTI food. And the fact is that the soy the fish eat gets passed directly on to you.

I say it’s easy to go wrong because if you’re eating fish at restaurants or just picking up any random fish at the supermarket, there’s a good chance that you’re eating farm-raised fish.

But, fish is an essential food. And — contrary to some of the scare tactics (e.g. Mercury) that are out there — there’s little to worry about when it comes to safety if you’re eating well-sourced fish, which typically means wild-caught. Source matters because you want to eat an animal that ate other good stuff (not soy pellets).

Salmon is at the top of the fish quality list, rich in omega 3 fatty acids. Of course, you can consume other types of wild caught fish for variety.

Frequency Recommendation:You should aim for 1-3 times per week with high quality fish.

Healthy Food #5: Eggs

Possibly one of the greatest travesties of our generation has been the demonization of egg yolks and the promotion of egg whites. When you understand the truth about food and health, it’s quite clear that the recommendation should be reversed.

That’s right, it’s far more beneficial to eat the yolks and ditch the whites. Saying otherwise is akin to a crime against humanity.

The yolks are where all the nutrition is and egg yolks are particularly high in Choline, an essential B-vitamin that’s especially important for pregnant women.

But, what about the cholesterol? It turns out the recommendation to avoid consuming cholesterol was bogus too. Cholesterol is an essential component of diet and the ingestion of cholesterol does not raise blood cholesterol levels (learn the truth about cholesterol here). Avoid the yolks and you’re missing all of the nutrition and health benefits.

Again, source quality is important here. If you’re eating eggs from chickens who were kept in cages, never got any sunlight, and dined on corn and soy feed, you might be doing yourself more harm than good. Try to get eggs from a local source.

Frequency Recommendation: I try to eat eggs — in whole — at least every other day.

Healthy Food #6: Sardines

Taking a fish oil supplement? Maybe you should drop that and just tear into some sardines, which are extremely dense in O3s. They’re also a great source of fat, calcium, protein, B-vitamins, more Choline, iron, and potassium.

Concerned about getting your calcium without dairy? 5 ounces of sardines has almost 50% more calcium than an 8 ounce glass of milk. That’s an open and shut case.

The other thing about sardines? They’re damn convenient. You just eat them or add them some other dish — no prep necessary. They make a great snack too and are perfect for travel. How could this story get any better?

Frequency Recommendation: Party with these bad boys a few times a week and you’ll be in good shape.

Healthy Food #7: Grass-fed Butter & Ghee

Another food demonized by conventional wisdom is butter. And again, I say this is a travesty. Fat does not make you fat and cholesterol doesn’t give you heart disease.

Now that we’ve gotten that out of the way, we can talk about why butter is essential. First, it’s rich in CLA, an essential fatty acid we talked about earlier. And grass-fed dairy products have 3-5 times the CLA content of their grain-fed counterparts.

Butter should be yellow, not white. That’s how you know it’s good quality. Compare the color of grass-fed butter to grain-fed butter and you’ll immediately that there’s a huge difference.

That color comes from the carotene (the stuff that makes carrots orange). How does it get carotene and other nutrients? Well, the cows eat grass and assimilate those nutrients, which show up in the dairy they produce. Again, you are what you eat, ate.

Grass-fed dairy is also rich in Vitamin K2 — think: heart health. Most importantly, grass-fed butter has an omega-3 to omega-6 ratio of 1:1, which is the optimal ratio. A ratio that’s more lopsided toward omega-6 — such as the ratio promoted by the “heart healthy” vegetable oils conventional wisdom tells you to consume — is responsible for systemic inflammation and is a key disease marker.

Ghee is a form of clarified butter that has the milk solids removed, which allows you to heat it to higher temperatures in cooking and can make it tolerable for those with dairy sensitivities.

Frequency Recommendation: Daily staple. Heck, you might even want to consider drinking the stuff.

Healthy Food #8: Raw Milk & Kefir

Raw milk shares the same benefits as grass-fed butter. And while we’re talking about all of this, here’s my official dairy recommendation: Don’t eat conventional dairy.

If you want to consume dairy, make sure it’s raw and grass-fed. If you can’t get well-sourced, raw dairy then don’t eat dairy. And absolutely don’t eat low fat dairy products. These products are loaded with sugar and often contain chemicals and hormones.

It’s amazing to me that people will vilify eggs, yet feed their children hormone-laced, low-fat chocolate milk. It’s such a bass ackwards world out there.

The pasteurization process of conventional milk kills much of the nutrition, as well as the enzyme lactase, which helps break down lactose and aids in digestion.

WAPF (Weston A. Price Foundation) did a survey of over 700 of their readers who reported lactose intolerance. Over 80% reported that they had no issue with raw milk, where previously they had a host of issues with conventional dairy. It’s not hard science, but it backs up what I’ve seen to be the case in people I know personally.

Kefir is a fermented milk and has additional benefits in that it contains probiotic cultures that promote gut health. It also has antibacterial and anti-fungal properties.

Tip: Using kefir externally has been shown to promote wound healing.

Frequency Recommendation: One or more times per week.

Which of these are a staple for you? — Let’s do a mini-contest!

Here’s what I want to do: I want to make it easy for people who come across this post to get started with incorporating these foods easily. So, use the comments section to post a link to your favorite recipe that incorporates these foods (or in the case of bone broth, kefir, etc. how to make them). No recipes with ANTI foods, obviously.

I’ll choose a random person who comments and send them a copy of any real food cookbook they want on Amazon (or one of my recommendations if they can’t choose).


  • Molly Fornear says:

    Great article! I agree that the flock to solely plant based foods is a fad that people follow without asking questions or doing any research on the benefits of animal based foods. Thanks for sharing!

  • Cynthia Hill says:

    Thanks for another great article Kevin! I appreciate your no nonsense approach to nutrition, fitness & overall well being in this sea of misinformation, paleo desserts & chronic cardio.

    Although plant foods certainly have their place, there is too much emphasis on them today as primary sources of nutrients. Ancestrally, in many climates plants do not grow year round so could not have been a primary food source.

    This is a favorite recipe that incorporates 4 animal based superfoods:


    4 TBL Pastured Butter

    4 Ounces Mushrooms, sliced

    3 TBL sprouted flour or thickener of
    your choice (adjust accordingly)

    ½ Tsp Sea Salt

    Dash Pepper

    1 Cup Raw Milk or Raw Cream

    1 Cup Homemade Beef Stock

    1 lb Grass Fed Beef Tips or Stew Meat

    Melt butter in a saucepan. Add sliced mushrooms and sauté until limp. Whisk in sprouted flour, salt and pepper and cook over low to medium heat until the flour begins to brown
    slightly. Pour the milk or cream and stock into the mixture in a slow stream, whisking the whole time to avoid lumps. When mixture begins to boil reduce heat and simmer 5 minutes.

    Place beef tips or stew meat in crock pot and pour sauce over top. Cook on low for 4 to 6 hours or until meat is tender.

  • Tony Scarbrough says:

    I use kefir dairy in my smoothies instead of yogurt. Adds a good probiotic content to the smoothie and thickens the smoothie making it creamier. I also add it to my bulletproof coffee.

  • Tammy Ramirez says:

    Just made my first batch of bone broth this past weekend! We switched to grass-fed beef a couple of years ago and were AMAZED at how the meat is…well, red. And it browns when you cook it instead of turning the unappetizing gray color the grain fed beef does. Thanks for the other suggestions!

    • Kevin Geary says:

      Yes Tammy — so different! And it kind of busts the myth that “I can eat whatever I want and it doesn’t affect me.” It affects cows, people, and EVERY animal to eat poorly.

  • Karen P says:

    I agree with all of this, but I would caution against eating any fish from the Pacific for, oh…potentially the rest of our lives until this Fukushima stuff gets hashed out. Such a bummer for me, since I was able to source a lot of it from only 3 hours away. I’m now looking at Atlantic options.

  • Elyse Rosenlof says:

    Thanks so much for an awesome post! I have been totally hooked on The Paleo Parents’ Chicken Liver Mousse recipe which contains both organ meats AND grass fed butter! Eat it slathered on tart apple slices. YUM! http://paleoparents.com/featured/chicken-liver-mousse/

  • Karen says:

    Cool post! I eat all of these foods, I live in NZ so easier to find
    good organic, grass fed beef and raw milk. Here’s my fave slow cooker
    recipe. It uses butter or ghee, grass fed beef, bone broth and
    anchovies, (not sardines but just as fabulous).

    Beef Ragu

    1.2 kg cross-cut blade steak, cut into cubes or just leave in steaks (it falls apart when cooked anyway)
    2 tbsp butter or ghee
    2 large onions, cut into thin rings
    3 cloves garlic, crushed
    ¼ cup tomato paste
    5 canned anchovies
    500ml beef bone broth
    1 cup red wine
    1 tbsp fresh rosemary, finely chopped
    quarter cup balsamic vinegar
    salt and pepper if desired
    2 tbsp fresh parsley, chopped

    all ingredients except fresh parsley in the cooker and stir to combine.
    Cover and cook for 8-9 hours on low. About an hour before serving I
    like to pull the meat apart with a couple of forks to make it extra
    moist. Check seasonings and adjust to taste. Add fresh parsley before
    If you want to, meat can be browned before adding to slow cooker.

    Stovetop method if you don’t have a slow cooker:
    butter or ghee, brown meat in 2-3 batches. Put aside. Reduce heat, add
    onions to the pan and cook for a couple of minutes to soften. Add
    garlic, tomato paste and anchovies, cook another few minutes.Add beef
    bone stock and wine, stirring to mix. Return meat to the pan with
    rosemary and vinegar. Cover and simmer over lowest heat for approx 2-2½
    hours or until extremely tender. Season to taste. Add fresh parsley
    before serving.

  • Susan T. Farnum says:

    The link below is for a beef bone broth that I use often. I have also been experimenting wih chicken and ham hocks. It was recommended that I drink at least one cup of this every day as it helps my body use the thyroid medication more efficiently. That was the best recommendation I have ever had. Drinking the bone broth every day has provided me with more energy, has helped alleviate night cramps in my legs and overall inflamation in my body. I realized the true value of bone broth when, due to a shortage of bones in the area, I had to go without any for about a week. I will never do that again. Weston A. Price Foundation website also has some excellent recipes and info regading bone broth. Thank you for this article.


  • Kerri S says:

    Love your no nonsense approach to the information! The article has inspired me to make bone broth. This past week alone, I have used broth to cook vegetables and fish, everyday.

  • Kelly Smith-Perry says:

    I don’t have any great recipes to share but greatly appreciate the knowledge behind this post! Really, I can’t wait to share it with my 14 yro daughter 🙂 Thank you for keeping it real and easy to understand — no mystery or foreign words to decode!

  • Guest says:

    We eat all of these every week! I will say #7 is the hardest for me, though my husband would eat sardines every day given a choice. Thanks for a great post.

  • Sally J Robertson says:

    We eat all of these every week! I will say sardines are not my favorite, though my husband would eat them every day given a choice. Thanks for a great post.

  • Stephanie Moist says:

    I’m making a pot roast right now with bone broth and grass-fed chuck roast.

    Cook up some bone broth, throw it in the pressure cooker. Cut up onions, carrots, sweet potatoes and throw them in too. Sear the meat on both sides in cast iron, then throw it on top. Put in some herbs. Cook on high pressure for an hour! You can do the same thing with a crock pot for about 6 hours on low or in the over for 3 hours at 350.

    I love kefir and just found a source for raw milk! My grandparents raise chickens so I get grass fed, free range eggs from them. The difference is incredible… The yolks are practically orange!

  • Jessica says:

    Honestly, I haven’t made this recipe yet but I plan to very very soon! It sounds amazing and I’m all about slow cookers, stews, and squash. http://paleoinpdx.com/2013/09/30/rainy-day-butternut-squash-stew/

    I eat quite a bit of grass-fed beef but I have to work on the rest. I make my own bone broths but don’t drink them regularly. I have liver in the freezer and am working up to making liver pills (http://empoweredsustenance.com/the-easiest-way-to-eat-liver-no-taste-no-fuss/) because I think it’s a great idea! Just haven’t gotten to the cutting up part.

  • Shanna says:

    my family eats all of these except #8 due to its scarcity in our area… 🙁

  • Lari Katz says:

    Oven Roasted Root Veg with Ghee. I slice rutabaga, turnip, carrots, parsnips, celery root and onion, using a mandoline, spread them out in an even layer on a parchment-covered baking sheet, dot the top with ghee (ok, damn near speckle it all over with ghee!), season and place in a very hot oven. After a couple of minutes, I give it all a stir and then wait another 10 – 20 minutes for it all to get nice and golden brown.

    Really, any veg can be made better with ghee. Sauted mushrooms and onion, oven roasted cauliflower, and especially brushed on asparagus.

  • Maureen Mulder says:

    This is where I get our raw milk from for our family. The last few years, as some of you may know, we have had a terrible drought here in Kansas. Most of the small ponds had dried up, water levels are way down in the lakes and the crops and hay had suffered terribly driving costs way up for livestock feed. All that I am asking is that everyone take a minute and click on the link below and watch the video of Tim talking about what he is facing. The bank is going to try and force him to liquidate the herd this month unless he can come up with enough money to get them to back off for awhile. The bank know’s that if they get rid of the herd they will get the land. Tim needs this to work to save the herd and give him the time to reorganize and open new outlets to sell the milk, butter, and ice cream they produce. If we can put this in front of enough people we can save this farm. Please re-post this on you page and ask everyone you know to do the same and if you are financially able please help with a donation. Thank you for reading this and helping any way you can. http://www.indiegogo.com/projects/last-dairy-standing

  • sabina says:

    Calf’s liver is one of my favorite meats…My recipe is simple flour liver fry in Bacon fat. do not over cook it should be a little on the rare side, Just before serving squeeze lemon over it. And make a gravy from the fat drippings. Serve with mashed potatoes.and a vegetable.
    Use some of your bone broth for the gravy.

  • Donna Magrini says:

    What a great article!!! I am working on adding quite a few of these to my life. Next up: sardines, they scare me. 🙂

    • Mary Baechler says:

      If you can, try the Trader Joes sardines–better quality. Big difference in taste.

    • Lindsay says:

      They scared me too. But they definitely look worse than they smell or taste. I eat mine with sun dried tomato pesto or some spicy pico de gallo. Definitely something with some crunch so you dont notice the bones as much :/

  • Nathan says:

    This article is great!! I believe that every human being should have to read this information to get the absolute truth instead of all the bogus lies that are forced upon the public about our health and food supply.

  • jordankmr says:

    I love this post! I also enjoy so many other Paleo blogs that keep me motivated and on track. I have been eating clean for 4 years now and will never turn back. I am a mother of 3 and so quick, easy and delicious is a must! One of my favorite blogs is nom nom paleo. Her bone broth is an excellent base for pho, or just a broth to sip on in the winter mornings for breakfast. http://nomnompaleo.com/post/3615609338/slow-cooker-beef-bone-broth

  • Lynda says:

    Great write up! I’m a wholefood girl myself & am thinking I need to make some bone broth. Thanks 🙂

  • Lindsay says:

    This is such a great post! I have really been working on incorporating more of these for my 1 year old son. He eats a can of sardines once a week, a glass of raw milk every night at dinner, bone broth or gelatin once a day, and eggs with butter every morning. I still have to remind my husband to keep the heart and liver whenever he goes hunting, so that we can have some great organ meats. Meat Eater has a recipe I’ve been meaning to try for deer heart (without the tortilla) http://www.youtube.com/watch?v=LuDcydLG5gQ&feature=c4-overview-vl&list=PLrwvK9BVMF2c7sSruXuydZZmVfZXEMM1f

  • Livleen Kaur says:

    What a load of misinformation – really, do your research before aligning yourself with a lifestyle that is unhealthy. Wait and see how “unstoppable” you are when your body is so inflamed that you ache when you get out of bed. The research is out there – there are no benefits to eating an animal-based diet – none. Westin Price never did any research – it was all anecdotal – that doesn’t count as research.

  • Donna Zahnle says:

    Thank you for this reminder! I knew a lot of this already but I didn’t know K2 could be found in beef!

  • Anita says:

    I love my bone broth recipe:

    I put about 1 kg of grass fed oxtail, marrow and knuckle bones in my 6.5 litre slow cooker filled with water and 2 Tablespoons of Apple Cider Vinegar. I cook on high for a few hours and then in all till about 48 hours on low. Then I strain the bones and each morning I take out a large serving for breakfast and heat it. When the broth is simmering I add 2 pastured: free range eggs till cooked. I pour the broth and eggs into my large bowl with 2 tablespoons of dessicated coconut, 1-2 Tablespoons of Tumeric and about 1 teaspoon of cinnamon and some sea salt and herbs. I sometimes add parsley or spinach. I am going to start cooking some kombu or wakame in my broth too.


  • Bebe says:

    Sub moose for grass fed beef and we eat all of these and most of them every day. This year, for the first time, I made my own Copper River red salmon caviar. It gets two categories, red salmon and eggs! Liver is the biggest hurdle for me, and my kids, as I never ate it as a child and never developed a taste for it, therefor never prepared it for my kids until they were teens.
    My 17yo daughter will do liver shooters with me: http://holisticsquid.com/raw-liver-shooters/
    and my favorite cooked liver recipe is from Cheeseslave. We just had it, made with moose liver, two nights ago : http://www.cheeseslave.com/hidalgo-encebollado-mexican-liver-onions/
    This recipe for heart was a hit with everyone in my household, including the four teens!:

    Hope you enjoy!

  • thecuriouscoconut says:

    Awesome article! I have been paleo for 3 years and have been including all of these things regularly in my diet the whole time. It was a big change to add the organ meats — but now I love them! I can’t pick a favorite recipe….I have many on my blog for organ meats….chicken livers with bacon, beef tongue, anticuchos (marinated beef heart). They’re all amazing 🙂 Beef heart is a good place to start for picky eaters — you can’t even tell it’s an organ meat when you’re eating it! http://thecuriouscoconut.com/blog/peruvian-anticuchos-marinated-beef-heart-kebabs-or-stir-fry

  • Janet says:

    My staples include grass fed butter/ghee, grass fed beef, homemade bone broths (making soups with it nearly every week and I’m starting to add a glass of plain bone broth as a drink every day), pastured eggs for breakfast nearly every day, and raw milk cheeses. About once a month or so I’ll have some wild salmon. Sardines I’ve incorporated a few times in some recipes (but I haven’t been doing it on a regular basis). I’m also starting to incorporate some organ meats. I’ve made the Paleo Mom’s Hidden Liver meatloaf a couple of times and recently stocked up on some chicken livers, hearts and gizzards. My plan is that over the next few weeks to start adding some more raw dairy products and fermented foods.

  • Aimee says:

    Bone broth is a staple for me, and has been throughout my pregnancy. To date, I have NO stretchmarks and am due to deliver at any time! I credit the good fats, gelatin and collagen in bone broth in keeping my skin supple and elastic despite being pregnant in my mid 30s. My favorite recipe is one I concocted and can be found here: http://vibrancenutrition.com/blog/best-healing-bone-broth-in-slow-cooker-crock-pot/

  • Mary Baechler says:

    I started eating free-range chicken about 8 years ago. Every now and then I will lose my mind for 5 minutes, and buy some chicken at Costco or from a regional producer. The difference in taste is so noticeable! Now I have worked on an organic chicken farm, and chicken farms just aren’t all that pretty. Yes, they do go on pasture, but in the winter (in Washington State) there’s no pasture or bugs, and the chickens huddle inside and avoid going out (unless their food is outside). That said, the free range chicken tastes better, it had a better life, and with this recipe, incredibly yummy! This recipe from Karen Barnaby is just the most awesome, far-eastern flavors. I also use the leftovers to make a far-eastern flavored soup. Wow.


  • Nancy Coleman says:

    Don’t know if this counts as “bone” broth, but every time we have chicken, I save all the bones (even from people’s plates) and throw them in a big bag in the freezer. Then once in a while, I’ll make broth from the whole bag, adding onion, carrots, celery, a little S&P and bay leaf. That’s the base for all my homemade soups, beans, and gravies and it makes everything taste very flavorful. If I have beef bones, I add those too, but they aren’t as frequent.

  • Yes to all of these! I love kefir in smoothies. My favorite this summer was a berry kefir smoothie with blueberries, cilantro, & local goat’s milk kefir.

  • Laurie Redding says:

    I appreciate this article and the good animal based foods it will hopefully lead people too – however, the “big pushback from animal-based foods and the blatant flocking to plant foods is a fad that — if you choose to follow — will leave you creating meals from sub-optimal food sources,” comment is a gross generalization. People choose plant based foods for so many more reasons, and I think it hurts your argument and you’ll lose readership based on that comment. I know you follow it up by saying it’s not an attack on plant based foods, but then your previous comment should be reconsidered.

    • Kevin Geary says:

      When I say “flocking to plant foods”, I mean people who go beyond incorporating plant foods in their diet, but who try to make it the staple of their diet (or the entirety of their diet).

      I think the word “flocking” puts my point into context and alludes to people who eat a vast majority of plant foods or who shun animal foods altogether.

  • Nana Vinar says:

    I’m thrilled to read this common-sense article about healthy foods! Alas, this wisdom USED to be common. Our family hunts, so I’m frequently boiling bones to make broth. I just remove most of the meat and freeze it separately. Then I boil all the bones, joints, tough meat portions, etc. in plenty of pure water with a glug of apple cider vinegar. The vinegar helps pull the minerals out of the bones and into the broth. Mmm. I simmer it for up to 2 days, pull all the bones out, and make soup! It’s delicious and disappears in just one meal with 8 or more people living here. I only wish I could make enough to freeze for other recipes during the year.

  • Melissa Castle says:

    I generally make chicken stock when we get a (non-factory farm-raised) chicken. Great for making soups and such. I’ve seen beef marrow bones at our butcher shop (which sells grass-fed beef) and I’ve recently fallen in love with the silky, fatty yumminess that is roasted beef marrow, so I may have to get those marrow bones and roast them and then make a broth from them – the tough part will be resisting the urge to eat all of the marrow so it’s goodness can be imparted into the broth.

  • Jacob says:

    I have to agree on all points. I try to eat eggs and butter (preferably Kerrygold) everyday. From what I’ve gathered, eating the yolk raw keeps the most nutrients intact as well as keeps the fat from oxidizing while cooking the whites increases the bio-availability of the protein. Wish there was a Whole Foods closer to home so I could look for grass-fed beef and liver.

  • J says:

    If, based on your “ANTI” formula, dairy seems to be a source of toxin for your body, is eating kefir or raw milk going to still have negative effects? Or will the benefits outweigh the toxins?

    On the same concept/topic, but different article, if I’m intolerant to nightshades, will eating resistant starches affect me negatively?

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