Processed Salt May Contribute to Autoimmune Disease


The headline reads “Scientists Officially Link Processed Foods To Autoimmune Disease” , but read deeper and a specific ingredient in most processed foods reveals itself as the most likely culprit. Refined and processed salt. Having lived with an unspecified autoimmune disease for about 7 years, this is of great interest to me.  We’ve used Redmond Real Salt and some pink Himalayan salt in cooking and at our table for over 10 years. Unfortunately, it wasn’t all the salt we were getting.  

We’ve made it a point to buy the good stuff for home, but what about the refined salt in a lot of our processed foods and fast foods?  Have you ever looked at the sodium content in the bread you buy?

I had NO IDEA. According to this article, “Just one 6-inch Roasted Garlic loaf from Subway–just the bread, no meat, no cheeses, no nothing–has 1,260 mg sodium, about as much as 14 strips of bacon. “  Wow!  Subway tends to come across as a ‘healthier’ option.

The modern diet of processed foods, takeaways and microwave meals could be to blame for a sharp increase in autoimmune diseases such as multiple sclerosis, including alopecia, asthma and eczema.”If this is the case, then the autoimmune disease I thought couldn’t be ‘my fault’ – pretty much IS.  If bad food is how I got here, maybe good food can get me out.


Read the whole article with references to the studies at preventdisease.com. And then…maybe…stop eating processed foods and go buy some good salt!


This post was also linked up at Butter Believer

Nutrient Dense Cinnamon Spice Ice Cream

The husband is a no-sweets kind of guy. As in, NONE. Almost ever.  He has this weird ability to resist things that make him feel bad, even if they taste good. Just strange. 😉  Today was (is!) his birthday and the rest of the family wanted SWEETS to celebrate.

So, to get HIM to eat his birthday treat with us, we went  ‘real food’.  The kids and I made ice cream from raw milk and cream and we sweetened it mostly with honey and a touch of raw sugar. To keep the sweet factor down for him, we didn’t add fruit like we usually do. We spiced it up with cinnamon and nutmeg and added a couple of pastured egg yolks to pack the nutrients in and make it more custard-like.  The recipe was adjusted and adapted from several ice cream recipes online but it is not really attributable to any one person so I’m including my adapted recipe instead of links to several others.  I would call it flan flavored ice cream, which went right along with our sprouted corn chips and salsa and fajitas.



Real Food Cinnamon Spice Ice Cream (Makes about 4 cups)

1 1/2 cups raw cream (because raw cream is not legal to sell in Utah, I separate it from the raw milk -Check out my YouTube Video on my super easy method of separating cream from milk. )

1 1/2 cups raw milk

1/2 cup local raw honey

2 tbsp sucanant

1 tsp organic vanilla

2 tsp Ceylon cinnamon

1/4 tsp organic nutmeg

pinch  Real Salt (we’re used to the undissolved minerals in our food, but use plain sea salt if you prefer)

2 local pastured egg yolks

I mixed all the ingredients (except the egg yolks) together in a glass bowl earlier in the day to let the flavors settle in a bit. When I was ready to put the mix in the ice cream maker, I beat in the egg yolks and poured it in immediately. It took about 20 minutes to get to a nice soft-serve consistency and it was served with a sprinkle of cinnamon and nutmeg on top…and, of course,  a candle for the birthday boy.

What? No cake? Well, no. I gave up on trying to make  ‘acceptable’ cakes for him years ago although, one year I did whole wheat rolls in cupcake liners with real butter on top and that was a huge hit.



Time to Make a New Start…er


Sourdough flatbread, anyone?

I attempted to revive a neglected (like, 6 months neglected) sourdough starter this week and I am thinking it may be time to start a new one. My test loaf didn’t rise a bit! The flavor is amazing, but the bread is all but flat. By the tiny bubbles in the mix, it does seem like my poor starter is fighting to survive so I may keep trying, but it the meantime I’ll start another one with this recipe from The Fresh Loaf. The husband is itching to start eating only sprouted flour, natural yeast breads and I need a known good starter to make it happen. Here’s to new bubbles!

Until then…this loaf may not be fluffy, but it is not going to waste.  It just tastes too good to toss.

Turned a failure into lunch…Raw Cheddar Cheese & Organic Chicken Melt on Sourdough ‘Flatbread’.

Lacto Fermented Pickles


Laco-fermented Pickles

In our efforts to transition to a well-rounded diet of real foods, I’ve been looking at ways to get the right kinds of bacteria without trying to get my kids to love something like kombucha right off the bat. They have been enjoying raw milk Kefir smoothies and that’s a good step. I wanted to do more, so I thought…pickles! They love dill pickles but I’ve never made my own until today. I read several methods on different sites and decided on one that was simple and didn’t have many ingredients from this site

I made a small batch of just one jar of whole pickles and one of sliced.  The real test will be if the kids like them.  Wild Fermentation is in my cart at amazon.com, thanks to a suggestion from Molly Newman. I *really, really* hope these turn out to be just the beginning of a bunch of batches of fermented real food for us because those little lactobacillus bugs help with digestion and have anti-inflammatory properties that I could sure use.  Not to mention the yum factor.  Check back in 4-5 days for the verdict.

 Update: Day 3 – bubbles!! I couldn’t resist taking the lid off and trying one of the slices. Pretty darn tasty already! Salty and a touch spicy. The husband is not a cucumber fan, but he likes pickles for some reason. I’m hoping that the longer they are in the brine, the less cucumber taste there is so that he’ll enjoy them.  If not, there will be more for me!