An underlined hyperlink denotes an affiliate link. To see what that means, click here.
If you click through an affiliate link and eventually make a purchase having been referred from my site, I may be compensated (whether monetarily or via store credit). This helps me maintain this blog! Purchasing through these links passes NO costs along to you whatsoever. Here's the official legal lingo:
In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.
I never recommend products I don't truly use and love. For more information, click here.
Eat the Yolks is an Amazon Best-Seller! It's brutally honest AND hilarious - click here!
Ghee has been a favorite of mine ever since I joined the Weston A. Price Foundation a few years ago. Before then, I was staunchly against all dairy products. Admittedly, I didn’t understand exactly why; except to insist that “dairy isn’t Paleo.” Happily, it seems that quality dairy – like Ghee – is more widely accepted in the Paleo Universe these days, and we now understand that there’s a vast difference between traditional, vitamin-rich dairy and its evil stepmonster: “modern,” corn-fed, skimmified, pasteurized, homogenized dairy – which is truly quite a ridiculous idea in the first place. (I don’t eat that stuff for the same reason I don’t eat McDonald’s hamburgers: It’s not what it pretends to be.)
So I started learning (and writing) about Vitamin K2. Through the WAPF, I learned that healthy, traditional cultures across the world valued grass-fed, full-fat dairy products for good reason: they maintained and enriched health profoundly. Why? Because they’re sources of Vitamin K2; as well as vitamin A and Conjugated Linoleic Acid. You can also get K2 from organ meats; but it’s simply easier – and, for most (myself included), more palate-friendly – to get K2 from full-fat, pastured dairy. In fact, K2 only exists in the “butterfat” of cows who graze on “rapidly growing” green grass during the growing season.
I really, really, really, like REALLY REALLY think that every single one of us needs some source of Vitamin K2 in our diets. Its part of the reason I take a serving of my favorite Cod Liver Oil/Butter Oil Blend every day – and I believe that the K2 is partially responsible for my recovery (and continuing freedom) from gnarly skin. I discuss K2 more in a post I wrote for Steve’s Original last May. Here’s part of what I had to say:
Research compiled by Chris Masterjohn shows that K2 enhances nearly every “clinically awesome” [my words] function of our bodies. K2 activates proteins that vitamins D and A signal cells to produce. (2) It protects against heart disease (3). It supports fertility, skin health and bone mineralization. (2) It also is vital in the development of the skull, from palate width to tooth placement, and it protects against tooth decay. (5) K2 isn’t well-known in the mainstream, but these are effects that Dr. Weston A. Price observed a whole stinkin’ century ago in his book Nutrition and Physical Degeneration. He didn’t know what it was called at the time, but Dr. Price knew that this “vitamin-like activator” was part of what kept traditional cultures in perfect health – no cancer, no diabetes, no age-related decrepitude, and perfectly aligned teeth. [notations 2, 3, 5 found in original post]
My buddy Laura, a lifelong Weston-A-Pricer, wrote about K2 as well in her review of Vitamin K2 and the Calcium Paradox; and my podcasting buddy/co-host Diane is also a K2 fan. I’ve learned so much from Chris Kresser’s, Stephan Guyenet’s, and Chris Masterjohn’s advocacy of this nutrient as well, and I recommend that all of my Nutritional Therapy clients get their K2, usually through the Cod Liver Oil/Butter Oil Blend…AND from my personal favorite, grass-fed/pastured Ghee.
Ghee is simply butterfat – like butter, with all milk proteins removed – so it’s well-tolerated by most everyone! It’s highly saturated, so it’s an ideal cooking fat – you can alternate it with your coconut oil. You can make it yourself, but if that’s not in the cards for you, I have one brand I recommend – and, luckily, they ship!
The only ghee I recommend is from Pure Indian Foods. (“Like” them on Facebook!) This ghee is local (to me, anyway); and is created by members of the Weston A. Price Foundation, who I was fortunate enough to meet at the 2010 Weston A. Price Foundation Conference. They produce their ghee with the greatest integrity; understanding the conditions necessary to create the best, healthiest, most vitamin-rich product possible. And, to top it off, they’re just darn good people. Bonus!
So my generous friends at Pure Indian Foods have offered to GIVE AWAY a 14-oz jar of their plain ghee to one of my readers – an $18 value! (Did I TELL YA January was a month of giveaways?) The only requirement: I want you to “spread the word” about Pure Indian Foods Ghee on facebook!
Update: Giveaway is over – winner has been chosen! Thanks for participating, and be sure to continue spreading the word about Pure Indian Foods!
Here’s how you do it: “Like” Pure Indian Foods on Facebook. (Yup, you’ve got to have facebook!)
Winner will be selected on Sunday at Noon ET!