I'm still going to pilates several times a week, travel schedule permitting. Even though I haven't been doing a great job keeping up on cardio or diet I have good muscle tone lurking under there somewhere. I do know that my time would be better spent jogging, but I don't like jogging. I do like my pilates studio. And they charge me if I don't show up, which is the extra incentive I need.
Lately they starting offering barre classes. As in ballet barre. I am quite possibly the least graceful person I know, and certainly the least flexible. But it's really fun and a great leg/butt workout.
The problem is that I have been gone at least 3 days per week for 7 of the past 8 weeks, and nearly the entire month of December. Out of shape is putting it mildly.
So imagine my horror when today all the regular girls no-show and I am left in class with a professional modern jazz dancer (not sure exactly what that entails, but the girl had legs) and a former ballerina from the Colorado Ballet. Seriously.
Friday, January 15, 2010
Monday, January 11, 2010
Raw milk: know anyone who's bought a cow share?
I am teetering on the edge of going hard core food weirdo. It all started with a bottle of agave syrup that my mother-in-law gave me at Christmas. She recently discovered that she's gluten intolerant and pre-diabetic; she is overhauling her diet accordingly. I did a little research into agave to determine its uses and side effects, for a variety of reasons I have decided to use it very sparingly. But that's not the point. While doing agave research I stumbled upon the concept of "nourishing traditions" and the WAPF approach to food. I found in intriguing, so am awaiting delivery of Sally Fallon's book "Nourishing Traditions" and currently reading Weston A Price's book online.
Aside from unprocessed, organic, whole foods including fruits and vegetables, it all sounds entirely crazy: eat lots !LOTS! of animal fat via butter, milk, and animal meats, including organ meats, minimize grain consumption and preferably grind your own soaked/sprouted grain, and eat lots of fermented foods.
What? Whole milk? Butter? How can that be healthy, that's crazy. Turns out they're not only talking about your grocery store variety of milk and butter. They're talking about non-homogenized, non-pasteurized, RAW milk. Which is illegal in the state of Colorado, and 21 others. But after reading about excitotoxins (primarily aspartame and MSG, varieties of which are in nearly every canned, bottled, or dehydrated condiment, sauce, soup, packaged seasoning, etc. including most skim and non-fat milk) and pasteurization, I'm ready to give up pasteurized milk. And for anyone who knows me, that's huge. I drink a lot of milk.
But what I'm not entirely ready to do is buy a cow share for raw milk. I think I can deal with the extra expense and having to join a co-op for delivery, but I am really unsure about the bacteria side of things. I've found plenty of instances of infection from raw milk, but turns out there are even more people who have gotten sick from pasteurized milk contaminated after processing.
So my question to anyone who might be reading this:
Do you or anyone you know own participate in a cow share for raw milk? Do you know anyone who has gotten sick? Am I a lunatic for even considering this? My mom thinks the answer to the last one is a resounding yes.
In the meantime, I'll be researching food dehydrators and grain mills.
Aside from unprocessed, organic, whole foods including fruits and vegetables, it all sounds entirely crazy: eat lots !LOTS! of animal fat via butter, milk, and animal meats, including organ meats, minimize grain consumption and preferably grind your own soaked/sprouted grain, and eat lots of fermented foods.
What? Whole milk? Butter? How can that be healthy, that's crazy. Turns out they're not only talking about your grocery store variety of milk and butter. They're talking about non-homogenized, non-pasteurized, RAW milk. Which is illegal in the state of Colorado, and 21 others. But after reading about excitotoxins (primarily aspartame and MSG, varieties of which are in nearly every canned, bottled, or dehydrated condiment, sauce, soup, packaged seasoning, etc. including most skim and non-fat milk) and pasteurization, I'm ready to give up pasteurized milk. And for anyone who knows me, that's huge. I drink a lot of milk.
But what I'm not entirely ready to do is buy a cow share for raw milk. I think I can deal with the extra expense and having to join a co-op for delivery, but I am really unsure about the bacteria side of things. I've found plenty of instances of infection from raw milk, but turns out there are even more people who have gotten sick from pasteurized milk contaminated after processing.
So my question to anyone who might be reading this:
Do you or anyone you know own participate in a cow share for raw milk? Do you know anyone who has gotten sick? Am I a lunatic for even considering this? My mom thinks the answer to the last one is a resounding yes.
In the meantime, I'll be researching food dehydrators and grain mills.
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