Tag: Primal

Lamb, Celeriac and Mint Bone Broth

Caroline Grindrod beef, Farms, Nutrition, Primal Living, Recipes, Research, Sustainability 2023, agriculture, diet, dietary diversity, nutrition, Primal, primal stakes, regenerative, wild food, wild game 0

17Feb

Find out how to support your immunity through connection, lifestyle and bone broths.

Chicken Bone Broth

10Feb

Find out how to support your immunity through connection, lifestyle and bone broths.

Immunity and Connection

Caroline Grindrod beef, Farms, Nutrition, Primal Living, Research, Sustainability 2023, agriculture, diet, dietary diversity, nutrition, Primal, primal stakes, regenerative, wild food, wild game 0

10Feb

Find out how to support your immunity through connection, lifestyle and bone broths.

End Game

Caroline Grindrod beef, Farms, Nutrition, Primal Living, Research, Sustainability 2023, agriculture, diet, dietary diversity, nutrition, Primal, primal stakes, regenerative, wild food, wild game 0

27Jan

The end of the season is here for our wild pheasant, partridge and duck. Get your wild game birds now and try out our Poacher’s Pot recipe inspired by Grandmas cook book!

Regenerative Agriculture

Caroline Grindrod beef, Farms, Nutrition, Primal Living, Research, Sustainability 2023, agriculture, diet, nutrition, Primal, primal stakes, regenerative 0

16Dec

The hottest trend of 2023?

By Caroline Grindrod

Firstly, if you have been hiding under a rock and haven’t yet heard of regenerative agriculture, here’s a quick description and a great explainer video.

What is regenerative agriculture?

‘Regenerative agriculture is a system of farming principles and practices that increases biodiversity, enriches soils, improves watersheds, and enhances ecosystem services. By capturing carbon in soil and biomass, regenerative agriculture aims to reverse current trends of atmospheric accumulation. At the same time, it offers increased yields, resilience to climate instability, and higher health and vitality for farming communities.’
Terra Genisis

A different paradigm

Regenerative agriculture comes from a different paradigm to conventional agriculture and is a huge step change in how we produce our food. Think about how Airbnb revolutionised the hospitality industry or Uber changed how we get around, then 10X it to get a sense of how exciting and revolutionary regenerative agriculture is for the farming industry. And boy, do we need this revolution on food and farming if we are to survive in the volatile and uncertain decades to come!

The regenerative agriculture movement has been a slow and arduous building of decades of pioneering work in the face of ridicule and resistance from those with an invested interest in the status quo.

“First they ignore you, then they laugh at you, then they fight you, then you win”
originated with Mahatma Gandhi

Pioneers such as Allan Savory, Gabe Brown and the understanding AG team, Vandana Shiva, the Regrarians, the Permaculture movement and many others (including Roots of nature, 3LM, Rob Havard, Wilderculture and others here in the UK) have done the excruciatingly hard work of rolling the boulder up the very steep hill to reach the tipping point that is about to crash down on us.

Collectively these pioneers have demonstrated success with practical examples on millions of acres and scientifically collected indisputable evidence that regenerative agriculture works.

Let’s also not forget the indigenous and traditional peoples who have applied ecological thinking to their highly sustainable methods of growing food in harmony with nature for longer than anyone. The wisdom and knowledge of these people has been overlooked and marginalised in the global race to the bottom, fueled by the companies and methods of the green revolution.

Regenerative agriculture – reaching a tipping point

This is a movement whose time has come.

During the turbulent last few years filled with rapidly rising costs, disrupted supply chains, biodiversity collapse and climate derangement, regenerative agriculture seems to be the only serious contender for a more resilient and healthy future for people and the planet – unless, of course, you have been seduced by George Monbiot’s depressing dystopian future of factory formed fake food!

So regardless of whether you are a vegan, vegetarian, omnivore or carnivore or flex between, regenerative agriculture is how our food should be grown. We need to unite behind this exciting movement if we stand a chance of out-competing the vast and powerful vested interests in chemical and industrial agriculture.

So buckle up over Christmas and January and get up to speed with what we think will be the hottest trend for 2023 by watching these fantastic movies, documentaries and TV series exploring the hopeful solutions regenerative agriculture offers.

Instead of the 12 days of Christmas, we give you the 12 days of regeneration!

The 12 days of Regeneration

And here’s an idea for a new year’s resolution. What about, in addition to your noble commitment to bike to work or reduce your plastic packaging, you do something that will not just reduce your impact but actively drive change for the better?

If you are a meat eater or know someone who eats meat, then you can join our stake club. It’s free with no obligation to buy. As part of this regenerative initiative, we actively train and support farmers to transition to regenerative agriculture. We offer them a simple, no-obligation, fair way to sell their amazing nutrient-dense produce.

Join – HERE and share the opportunity with family and friends by sending them this link. We launch at the end of January.

We have also created a free course for any interested citizen who wants to know more about regenerative agriculture on our social media platform dedicated to regeneration and primal living – Primal Web. Take the course HERE!

Let’s make 2023 the year that regenerative agriculture goes mainstream. We hope you have had a wonderful Christmas and wish you a regenerative new year.

Healthy Teeth, Healthy Heart

Caroline Grindrod beef, Nutrition, Primal Living, Research bone health, dental health, diet, food, nutrition, Primal, regenerative 0

14Dec

Can grass fed produce restore our dental and cardiovascular health?

By Teri Clayton

It is now well established that our dental health has powerful effects on our overall well-being, especially on our cardiovascular system (1,2,3). Taking care of our teeth, gums and mouths is absolutely mission critical if we want to live long and – more importantly – healthy lives. Yet when it comes to dental health, many people just assume that cutting down on sugary food, twice daily brushing, once daily flossing and regular hygienist and dental check-ups are the only requirements.

Despite people following all the dentist’s orders many are still left struggling with deteriorating dental health (4). This includes a variety of issues such as gum disease, worsening enamel erosion, halitosis, cavity formation, jaw pain, impacted wisdom teeth, oral infections and painful sensitivity. People are not finding the healing answers they need. Despite all the knowledge, technical advances and expertise, poor dental health is still contributing to a lot of disease and suffering both in the developed and developing world.

Whilst many people could easily blame their lack of discipline with flossing, or eating too many sugary, or refined foods for their dental issues, it is becoming increasingly obvious that moderate lifestyles with occasional slip-ups cannot be solely to blame. Dental health is as much a product of the health of our inner physiology and nutritional status, as it is about outer hygiene practices. Since the introduction of processed foods, the warning bells have been sounding loud and clear when it comes to our dentition – but is anyone listening?

We are in the midst of an epidemic of dental health issues and these cannot be explained by a lack of good dental care and maintenance. Since the Industrial revolution began there has been a worrying trend towards poor dental development, at a basic developmental and structural level. Malocclusion, impacted wisdom teeth, misaligned jaws and issues with poor palate and maxillary and mandible bone development are now commonplace. The mouths of large numbers of children in the western world are unable to offer sufficient room for the healthy eruption of wisdom teeth and compromised brain oxygenation through mouth breathing, (due to pinched and congested nasal passages) is now becoming the norm.

‘The numbers representing oral disease are simply staggering and reveal a modern health epidemic in our society that starts in childhood and spans our entire adult lives. The pervasiveness of dental disease has given us the idea that, as part of growing up, we will inevitably experience decay, need braces or have wisdom teeth removed’ Dentist – Dr Steven Lin (5)

Whilst dentists and dental surgeons are busily fitting braces, pulling teeth, lifting sinuses, adjusting jaw bone alignments, removing impacted teeth and drilling and filling cavity after cavity – who is trying to find and address the root causes?

Years ago in the 1930’s a very forward thinking Dentist – Dr Weston Price- noticed these worrying trends emerging. He set off on a mission to explore other cultures around the globe to discover what factors contributed to the development of healthy teeth and the degeneration into disease.

The book in which his field notes and findings have been published, complete with ample images of good and bad dental health in other cultures, is called ‘Nutrition and Physical Degeneration’. This is a thought provoking and, for many, a life changing book that ought to be on every healthcare professionals reading lists, (in my not so humble opinion).

Dr Weston Price made discoveries that could have turned the tide on dental degradation by now and reduced the chronic suffering of millions (perhaps billions) of children and adults, (perhaps it will in time). It is disappointing that so far his findings have not been explored more formally, to allow them to be further developed and brought forward into mainstream research, nutrition, medical and dental training.

It is refreshing to see a change in this trend however as more ‘ahead of the curve’ nutritionists, doctors and dentists adopt a holistic approach to their own branch of healthcare. One such dentist is speaker and author Dr Steven Lin, he brings Weston A Price’s research into the spotlight in his industry leading book ‘The Dental Diet’. What a relief!

Another leader who has combined her own findings and experiences with Dr Weston Price’s work and that of other leading edge thinkers and do-ers is Dr Natasha Campbell-Mcbride. Her books Gut and Physiology Syndrome and its previous version ‘Gut and Psychology Syndrome’, offer us a far more complete picture of how to improve our overall health. Her genius level work combines the benefits of a nutrient dense diet, with key understandings about the microbiome and the contributing factors that lead to gut dysbiosis. These people don’t just discuss lofty theories, or observe test tube phenomena in a lab, they practise what they preach and have seen the results for themselves, in real people, as did Dr Weston price. Following in their footsteps would see many people following a much more appropriate path for their wellbeing, but as with all discoveries that are ahead of their time, it takes courage and self responsibility to explore them.

Dr Weston Price discovered that although cavities began to affect the general population during the agricultural revolution, it was not until the industrial revolution that severe issues such as underdeveloped jaws and impacted wisdom teeth began. He noted that wherever a culture stopped using traditional foods and began to rely upon modern day processed foods, such as white flours, tinned goods and vegetable oils, the dental issues really began to take hold. He noticed that cultures which retained their traditional diet and consumed animal fat and rich sources of fat soluble vitamins (such as butter, milk, organ meats or cod liver oil), did not experience any issues with dental health. It is remarkable to note that these cultures not only retained impeccable dental structure, but some barely, (if ever) suffered with cavities and neither did they use toothbrushes. I’m willing to bet fluoride toothpaste and antiseptic mouthwashes were definitely not in their bathroom cabinets!

Though we cannot jump to the conclusion that introducing greater amounts of animal fats and fat soluble vitamins to everyone’s diets will rectify our issues – the possibility of this being the case, certainly warrants an urgent enquiry. Are widespread dental problems being caused by cutting down and reducing our consumption of animal fats and naturally occurring fat soluble vitamins? With the mainstream narrative still suggesting that we replace fatty red meats with lean white cuts or vegetarian options, to limit our egg consumption, to replace butter with synthetic margarine, to replace full fat milk with skimmed and to choose the ‘low fat’ options wherever possible – will the children of the future be left to endure a painful multi-generational legacy and watch their children endure the same? Could raising our children on diets rich in natural sources of fat soluble vitamins, offer us a way to solve our dental health epidemic?

Weston A Price’s observation of people who have exceptionally well formed and developed teeth, gums and jaw, alongside great overall health, gives us cause to question the validity of current mainstream dietary recommendations and dig deeper for answers and perhaps find better ways forward.

Something that should be of great interest to all those who want to improve their dental and therefore overall health, are the fat soluble vitamins, specifically vitamins A,D & K. Dr Price noticed during periods of rapid grass growth during spring and autumn, the dairy from cows consuming this grass produce milk that is richer in fat soluble vitamins. See one of Dr Price’s observations below pertaining to vitamin content in dairy, he was referring to the fat soluble vitamins that he regarded as critical missing puzzle pieces in the modern diet.

Quote:

‘Since 1927, I have been analyzing samples of dairy products, chiefly butter, from several parts of the world for their vitamin content. These samples are received every two to four weeks from the same places, usually for several years. They all show a seasonal rise and fall in vitamin content. The high level is always associated with the use of rapidly growing young plant food. …..By far the most efficient plant food that I have found for producing the high-vitamin content in milk is rapidly growing young wheat and rye grass. Oat and barley grass are also excellent. In my clinical work small additions of this high-vitamin butter to otherwise satisfactory diets regularly checks tooth decay when active and at the same time improves vitality and general health’. Dr Weston Price (6).

Dr Price, describes case after case of the remediation of dental, skeletal and other issues in patients that transitioned over to nutrient dense foods containing the crucial fat soluble vitamins. His main recommendations were high vitamin butter oil, fermented cod liver oils, full fat raw grass fed dairy (with the vitamins intact), organ meats, eggs, plentiful seafood and others. Of all the recommendations Dr Price suggests, the most important nutrients to be included in the diet are sources of the fat soluble vitamins – which he compares to the battery of an automobile. Without these essential fat soluble vitamins the tank can be full of gas, but the car will never start without the igniting spark, he says.

Dr Price talked about a fat soluble vitamin/activator that he called factor X, it was this particular nutrient that Dr Price recognised as being absolutely crucial in maintaining dental health and the levels of it in dairy fluctuated according to the quality of the ruminants diet.

This activator factor X is highly likely to be what has been identified today as Vitamin K and we are now beginning to understand the role pasture fed livestock play in ensuring we obtain sufficient levels of the vital K2 form of this vitamin.

Vitamin K

For decades now when people present with brittle bones or osteoporosis they have been prescribed vitamin D and calcium supplements. This was considered to be the magic combination that would lead to stronger, less brittle bones. Yet what we are now beginning to learn is that calcium and vitamin D work alongside other key vitamins and minerals that are just as important when it comes to maintaining bone health. Vitamin K is one such vitamin and its effects within the body go far beyond the commonly recognised influence of Vitamin K1 in blood clotting. There are a whole set of forms of vitamin K. When it comes to bone and dental health, vitamin K2 forms (such as mk-7 and mk-4) are essential. These forms of vitamin K work in tandem with vitamin D and calcium to support the body in knowing where to deposit calcium, through their ability to activate osteocalcin (7). Where vitamin D increases the absorption of calcium and also the dissolution of calcium into the bloodstream, vitamin K tells the body where to transport and deposit this calcium – via activated osteocalcin and Matrix Gla Protein (MGP) into the bones.

Where we once thought that bones could not grow or alter once someone had finished growing – now we understand that bones shift in density and form under the influence of re-modelling processes that involve these fat soluble vitamins identified by Dr Weston Price. If one bone is not undergoing any weight bearing exercise – the body will remodel the bone to match the form to the required function. Thus, those who regularly participate in weight bearing exercise will benefit from greater bone density, as the body builds the bone via the activity of osteoblasts to support the weight bearing activity required. Likewise if someone lives a sedentary lifestyle, not moving much and not exposing their bodies to regular everyday knocks and shocks – given enough time – their bones will become weak and brittle, unable to withstand the force endured during running or falls. This is due to the resorption of the bone through the action of osteoclasts. This re-modelling of bone to suit bodily demands, occurs under the influence of various physiological processes. Of course these processes are complex and involve many pathways and compounds such as proteins, fats, minerals, hormones, enzymes, cells and more, but it appears that Dr Weston Price was barking up the right tree when he called the fat soluble vitamins/activators the battery of the engine. It seems that healthy bones and teeth rely upon us consuming or producing adequate quantities of these fat soluble vitamins.

Quote from Dennis Goodman MD

‘Vitamin K2 is the bodies light switch. It activates or ‘turns on’ important proteins in the body such as osteocalcin for strong bones and the matrix Gla protein (MGP) which keeps calcium – that crucial bone building nutrient – away from your arteries so they don’t harden and lead to cardiovascular disease’ (7)

Most people are familiar with the challenges of obtaining sufficient vitamin D with modern lifestyles. With the lack of sun exposure and difficulty obtaining sufficient levels in the western diet, many people now rely upon supplementation of vitamin D to achieve optimal levels. Yet our needs for vitamin K and how to obtain sufficient amounts through our diet receives very little attention.

Dietary vitamin K2 comes largely from:

Dairy produce from grass fed ruminants
Offal from grass fed animals
Eggs from poultry with access to pasture
Natto (a Japanese dish made with fermented beans)
Sauerkraut

It is clear to see that once the shift happened in the modern world – moving animals off pasture into enclosures and barns – would have dramatically affected our intake of this vital vitamin. Animals that are moved indoors and taken off pasture are fed carefully designed specialist feed rations – but who is considering whether this has affected the vitamin K2 levels in our daily diets? Isn’t it crucial – given vitamin K2’s ability to protect our hearts and arteries from the hardening effects of calcification – that we urgently consider how we can raise our dietary intake of this vitamin once more?

The mainstream solution will likely go no further than offering supplements of Vitamin K2 as a quick fix – but there are many different forms of vitamin K2 and we don’t yet know which of these forms our bodies truly need, or how much. Data suggests that Vitamin K2 in its MK-7 form is most bioavailable and longest lasting (7), but then there are many anecdotal reports of the efficacy of Vitamin K2 in its MK-4 form. MK-4 is found in pasture raised dairy, offal and eggs and people have reported vast improvements in dental health when adopting a more traditional diet, where they reintroduce these nutrient dense foods.

Whilst some vitamin K2 is produced by a healthy microbiome from plant based precursors – we have yet to fathom how best to restore, protect and support a truly diverse and healthy microbiome. We live in a world that could easily compromise our microbiome with everything we do and breathe, drink and eat – so is it not sensible to assume that animal based vitamin K2 is an essential requirement for the healthy development of our children’s teeth and bones and for our health overall?

Perhaps it is time for us to reconsider if removing animals from pasture and eating meat, dairy and eggs grown in intensive systems is costing us far more than we realise. Could this one shift be a leading cause in the cardiovascular, dental and bone issues we are witnessing an explosion of today? In my opinion and boots on the ground experience – it is. I truly hope that we begin to take this concern more seriously very soon – before our children and those to come continue to be sold down the river on quick fixes, supplements and synthetic systems, that may lead only to more degeneration of planetary and human health and wellbeing.

This is one of the reasons I left my healthcare career and stepped into supporting regenerative agriculture. There’s only so long you can watch more and more people suffer – whilst the simplest, least profitable solutions are ignored and ridiculed. I believe that our food needs to grow in healthy soil and that our precious livestock, upon which we rely for optimal ecosystem health and nutrient dense foods, need to eat what nature designed them to eat with plentiful fresh air, sunlight and water. How can anyone think that health can be achieved otherwise?

References:

https://www.thelancet.com/journals/lanhl/article/PIIS2666-7568(21)00142-2/fulltext
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8361186
https://www.mayoclinic.org/healthy-lifestyle/adult-health/expert-answers/heart-disease-prevention/faq-20057986
https://journals.sagepub.com/doi/full/10.1177/0022034517693566
Pg 12. Lin, Dr Steven. The Dental Diet: The Surprising Link Between Your Teeth, Real Food, and Life-Changing Natural Health. Hay House UK Limited, 2019.
Pg 377. Price, Dr Weston. Nutrition and Physical Degeneration: A comparison of Primitive and Modern Diets and Their Effects. Benediction Classics, Oxford, 2010
Vitamin K2: The Missing Nutrient for Heart and Bone Health. AuthorHouse, 2015.

Fermented Foods

Caroline Grindrod beef, Nutrition, Primal Living, Research diet, fermentation, food, nutrition, Primal, regenerative 0

17Nov

By Teri Clayton

Uncovering how to make fermented foods is frequently the beginning of a whole new world of food. The journey often begins with super simple ‘can’t go wrong’ fermentations involving salt, water and white cabbage – to make sauerkraut – but it soon turns into the excitement of fermented lemons, chilli’s, fizzy on the tongue salsa’s and onwards!

Fermented foods were a way of life for our ancestors – who would preserve food over winter, sometimes for many winters – through the power of salt and lactic acid. Not only was this practical and lifesaving, it also enhanced the nutritional profile of the foods, as well as rendering them more digestible. Pre-fermented foods offer our gut a head start in breaking down and digesting nutrients – in effect offering us some of the benefits that animals with multiple stomachs or longer intestines benefit from. The more our food is pre-digested, the more our bodies get a head start in processing it.

Fermenting food supports the creation of energy rich fatty acids derived from cellulose and metabolism boosting B-vitamins, to bone and tooth building vitamin K and powerful immune support in the form of colicins and other secondary microbial metabolites.

In many ways learning how to ferment food could lead to an evolutionary leap in human health and longevity, given the diverse range of foods we now have access to 24/7.

Moving humanity forward

Human beings have possibly reached the top of the food chain, because of our evolutionary capacity to use tools and fire. Our ability to start fires and the physical capacity to grip, with precision, between our thumbs and fingers, has made modern feats of engineering possible. When we combine this with our connection to inspiration and our mental capacity to problem solve, along with our desire and will to refine tools, we see where we have gained significant leverage upon the Earth. Where birds need wings to fly – we make flying machines, where fish need fins and gills to swim – we make flippers, diving equipment and submarines. Human ingenuity knows no bounds, yet in our excitement to create a life full of invention and exploration – we have lost connection with the ground beneath our feet. We have spent so long using tools to expand our reach as fast and as far as possible, that we have forgotten the art of using tools in the simplest and most life enhancing way.

Much of the overwhelming and unnecessary level of complication we are now experiencing in our human systems, would never have become such an entangled web, if we had focused on ‘needs’ before ‘wants’. Humans now need to discover and refine the most appropriate and simplest use of tools in order to live in greater harmony with Nature. In regenerative agriculture, for example, farmers can work with a range of tools to restore soil health, from equipment to facilitate the restoration of nature’s mob grazing patterns, to soil monitoring technologies that help us build a wealth of knowledge and fine tune our techniques and tools further.

When it comes to everyday healthy living we now need to consider how we can meet the urgent need for greater balance, harmony and diversity within our bodies, naturally and with the simplest tools available.

One of the simplest tools, when it comes to enhancing human nutrition involves using the fermentation processes.

Given that practically all foods can be pre-digested through some kind of fermentation process – could widespread adoption of using fermented foods offer us a leap in evolution towards greater health and wellbeing? Could harnessing and mastering fermentation processes offer us a way to evolve into greater harmony and balance with nature and wellbeing? Could this pre-digestion unlock and support us to absorb far more nourishment from our food? I think it could.

Where ruminants have several stomachs – we can use tools in the form of several fermentation jars!

The benefits of fermented foods go way beyond preservation, enhanced digestibility and added value nutrition and flavour – they also support the beneficial microbes in the gut microbiome, which is good for our overall well being, mental health (1) and evolution too.

According to anthropologist Claude Levi-Straus it is possible that humanity moved from nature to culture after discovering the fermentation art of mead making. Where honey in a bee hive is natural, once it is gathered in a suitable receptacle and fermented into mead – it is then known as cultured. Human culture is so tied to ‘cultured’ foods that we simply could not maintain human civilisations without them. From bread, wine, cheese and yoghurt to coffee and chocolate – fermentation plays an enormous role in human lives.

Let’s first explore the simplest and most humble fermented food, that we can all make at home, to create our own cultures with – Sauerkraut.

Sauerkraut is simply white cabbage left to ferment over a period of weeks (sometimes months or years in some cultures) in brine solution, until it develops into a tangy, lactic acid rich and utterly delicious preserved, living, vitamin rich food.

Teeming with beneficial lactobacilli, this living culture is a dietary staple in Germany and much of Central Europe. Sauerkraut is a great source of vitamin C and was often used by sailors taking very long trips, in order to prevent scurvy. Its tart but zesty flavour and satisfying crunch means that most people find it pleasant to eat and in fact more-ish. I know I find myself craving it, as does my daughter who will eat it straight from the jar, as an enjoyable snack.

I found it fascinating to discover that Sauerkraut goes through several dominant cultures in a mini succession cycle before climaxing in the lactobacilli species.

The fermentation begins with bacteria known as Coliform and as these produce acids, they culture then moves over to being populated by Leuconostoc bacteria, with the continued reduction in pH towards greater acidity the culture eventually after a week or more begins to move towards a lactobacilli predominant culture. Anyone that has tasted a coliform or leuconostoc predominant culture will be familiar with the not quite ready ‘trump’ like smell and taste! Yet when the culture arrives at its maximal sweet spot, the smell and flavour becomes crisp, refreshing and zesty!

To learn how to make your own sauerkraut at home I suggest taking a short course if anyone offers them locally or buying a fermentation ‘how to’ book. I recommend Pascal Baudar or Sandor Ellix Katz. The processes are simple, but there is a broad variation in styles and methodologies used

Though it is really really easy to make sauerkraut, getting started confidently and with a good basic understanding will support you to thoroughly enjoy learning (and eating) the art of fermentation.

Those who love fermentation may well never leave behind their Sauerkraut appreciation, but there is a whole world of fermentation to explore from beers and wines, fermented grains, yoghurts and cheeses through to fermented meats and fish.

One of my favourite foods is a fermented salmon known as gravadlax, but then there’s the smelly, but amazing specialist sausages, timeless corned beef and beautifully simple – melt in the mouth delicious – salted beef.

For those who are confident in fermentation and are ready to progress to fermented meats, find yourself a reputable on-line or in-person course in fermented meats (there are a great variety of courses available) and get started. Corned beef is ultra simple and the homemade stuff is nothing like shop brought – which is truly an absolute delicacy.

For making your own corned beef you will need a nice piece of brisket – check out our flavourful, rich brisket offerings here!

References;

https://www.nature.com/articles/s41380-022-01817-y

Primal Living is energy-efficient living

Caroline Grindrod Primal Living, Sustainability, Uncategorized energy efficient, Primal, primal living, sustainability 0

17Sep

The increase in the cost of living and, in particular, the cost of energy and food is terrifying and sad – especially for the vulnerable.

Responsible Foraging

Caroline Grindrod Primal Living, Uncategorized Foraging, lifestyle, Primal, regenerative, sustainability 0

08Jun

By Fieke van Halder

At Primal Meats we support ancestral diets because we believe our modern westernised diets and lifestyle have led to the rise in chronic, metabolic diseases.

Last month, we started promoting foraging as part of our ancestral lifestyle, since eating nutrient-dense meat and consuming seasonal wild foraged foods are part of the foundation of ancestral health.

However, since the start of our ‘foraging’ campaign, we have also received concerns about the countryside being stripped by foragers and the damage this does to our natural habitat. We feel the need to address this further..

‘The expansion of commercial harvesting in many parts of the world has led to widespread concern about overharvesting and possible damage to (fungal) resources.’ (1)
Science Direct

Foraging Concerns

‘Like most environmental issues with food production, the problems start to arise when done on a large/industrial scale.’ (2)

By stripping too much from land or sea we are not only taking valuable food from animals, plants and fungi, but we are also leaving gaps for invasive species to invade and destroying nature’s delicate biome.

In doing so we are at risk of creating monocultural landscapes (exactly like industrial agriculture), which is what we are striving to get away from.

There is no point in pointing fingers, so like all things we do, we have to tackle this issue in a holistic sense, take responsibility and think of a holistic solution.

Most foragers we know are switched-on people with a deep love and understanding of nature. And like many of you, we aim to live regeneratively, eat nutrient-dense foods, with the seasons. But looking at the facts, we know food grown in industrial agriculture is just not providing us with what we need.

“Compared to 1940, a carrot today contains 75% less magnesium.”
“1985 – 2002: Broccoli contains 80% less calcium, 62% less folic acid and 60% less magnesium.”

It has been proven that wild foods contain more nutrients, antioxidants and healing properties than foods coming from commercial agriculture. Research (6) indicates that wild fruits and vegetables are nutritionally rich and high in phytochemicals, especially antioxidants and therefore can possibly play a significant and positive role in delivering a healthy and balanced diet. Mostly because they have never been treated with herbicides or pesticides (nor has the soil) and are allowed to fully ripen before being harvested, wild foods keep their natural powers and stay nutrient-dense.

So how do we provide ourselves with these nutrient dense foods with minimal disturbance to our sacred natural spaces? Or even better, how do we eat nutrient dense food with a positive effect on our planet? We don’t want to focus on just eating sustainably, we want to eat regeneratively and create a culture of people who think holistically about their food and lifestyle choices.

Foraging Solutions

We encourage foraging for wild foods because we feel in a holistic sense that the value of getting into nature, in tune with the seasons and rooted in the local landscape will help to regenerate a culture of people who love, value and protect their natural habitat.

Plants that are edible, are edible because they want to be eaten. Either it’s a way to pollinate, or disperse seeds. Or a way to be pruned to encourage new growth, either of itself or by allowing light through to saplings below. (2)

In some cases just like coppicing a woodland, harvesting can have a positive effect. As Yun Hider (Mountain food) points out: “sea beet is often overcrowded, by removing a certain amount of leaves, we are actually encouraging growth”. (3)

In regenerative agriculture we try to mimic nature in grazing the land the way the deer, European bison or wild ponies for instance would have done many years before. The land is distrubed, grazed and fertilised for a short time before the land is resting for a long period to encourage growth, photosynthesis and soil health. If we would apply these principles to foraging, what would that look like?

Studies show foraging can actually encourage plant/fungi growth if done correctly (4); ‘The results reveal that, contrary to expectations, long-term and systematic harvesting reduces neither the future yields of fruit bodies nor the species richness of wild forest fungi, irrespective of whether the harvesting technique was picking or cutting.’

When we approach foraging the way we approach regenerative agriculture, and let the land rest in between picking we can encourage plant growth and enjoy foraging without negatively impacting our natural spaces. If you rely on a specific piece of land to provide you with wild garlic every year, it would be wise to treat this spot with the respect it deserves so it can provide you for years to come.

The study continues; ‘Forest floor trampling does, however, reduce fruit body numbers, but our data show no evidence that trampling damaged the soil mycelia in the studied time period.’ (4) So tread carefully, only take what you need for tonight’s dinner, and allow time to let nature recover in between harvests.

The UK has plenty of foraging experts who can help and guide you towards a responsible foraging approach. If you are keen on mushroom foraging in particular, we would suggest asking the help of an expert. Mushroom foraging is dangerous and can result in long term health issues or even worse. Find a nature loving foraging expert near you and educate yourself on safely selecting the most tasty edible mushrooms. Please see below some personal recommendations for foraging courses throughout the UK.

Conclusion

We feel, foraging can be (and mostly is) done with respect for nature. It has the potential to increase our mental and physical health and if done correctly it can even positively impact nature’s ecosystems as well. Ask for help, do your research and get out there.

References;

Foraging courses;

Fast ‘slow food’

Caroline Grindrod Uncategorized agriculture, Bulletproof, burgers, diet, environment, Keto, Primal, regenerative, sausages, slowfood 0

11Feb

Yes Really!

We know that those following an ancestral health diet are accustomed to slow cooking and extensive amounts of time preparing meals but many of us are busy right? We’ve specially designed our ‘Paleo’ range of sausages and burgers with ‘busy super bodies’ in mind.

We’ve followed the principles of the Paleo diet but these sausages and burgers are also suitable for the following ancestral health diets: Primal, Keto Bulletproof and anyone who needs to be gluten free.

The range of sausage and burgers are completely grain free, nitrate free, contain NO preservatives or chemical nastiness, fillers, binders or starches – we use only seasonings and ingredients you would probably have at home.

The Taste Test!

The taste test ‘team’ declared them tastier than any other sausages and burgers they had previously tasted. (The team = Me, Stephen, our three children, all the butchery team and everyone at the BBQ we invited to test them !)

It is worth noting if you’re used to a normal juicy sausage then our Paleo sausages may be more dry in texture but there’s certainly no compromise in flavour.

In addition to the natural herbs and spices we use, we have ditched the potentially harmful ‘table salt’ and exchanged it for the nutrient dense Himalayan rock salt.

If you are in danger from the well-meaning but incorrect ‘salt is bad’ myth then do yourself a favour and read this.

Our burgers and sausages contain no grain or starch so are VERY low carbohydrate. If you eat a high carbohydrate diet, lowering your carbohydrate intake can help your body better regulate your insulin response and blood sugar control. This plays an important part in maintaining your weight as well as the prevention of chronic disease, including diabetes, heart disease, cancer, and possibly even Alzheimer’s disease, among others. If your blood sugar is always elevated, you’re at an exponentially higher risk for dozens of diseases.

Our burgers and sausages contain NO GRAINS so are GLUTEN FREE. Grains contain anti-nutrients that – in many people – aggravate the gut causing symptoms such as bloating and gastrointestinal discomfort. In traditional diets, these anti-nutrients were neutralised through traditional culturing and preparation techniques. Gluten and other anti-nutrients have been associated with numerous health problems including;

Irritable bowel syndrome
Fibromyalgia
Dermatitis and other skin conditions
Multiple sclerosis
Peripheral neuropathy, myopathy, and other neurological disorders
Schizophrenia
Depression
Attention deficit hyperactivity disorder
Ataxia
Type 1 diabetes
Autism spectrum disorders
Ménière disease
Endometriosis
Insulin resistance and inflammation

We think these sausages and burgers will rock your socks off and can make a convenient and comforting addition to a health diet. Take a look below for a recipe suggestion.

Which Ancestral Health Diet is right for you?

Caroline Grindrod Feature, Nutrition AIP, ancestral health, Bulletproof, diet, GAPS, Keto, Paleo, Primal, Wildervore 0

05Mar

With endless information, blogs, studies and medical advice available on the web we know it can be difficult to establish what the best diet for your individual health needs is. Can I have raw milk or do I have to cut out all dairy? Can I eat whole-grains or no grains at all? It can all get a bit confusing.

Below we have created a comparison table of the main Ancestral Health diets we follow and support. Once you have decided which diet is right for you, we have tailored our whole product range to help you shop for this diet. Yep, we’ve made the whole process easy and stress-free!