The Clean Living Project Episode 15 - Farm Fresh

TODAY on The Clean Living Project

I have SO MUCH info for you on meat, dairy, eggs and animal fat that you’e not going to want to miss!

Animal products have really been demonized over the last several decades, but are they really the health culprit we’ve been lead to believe they are? Are animal fats really the cause of heart attacks and stroke? Does meat cause high blood pressure? Is raw milk actually dangerous? Why are we seeing massive amounts of dairy allergies and lactose intolerance?

Is it really the products themselves that human beings have been consuming since time began that are to blame? Or is it something else?

Animal products are actually super foods containing all the nutrition our bodies need. But not all animal products are created equally. It’s important to know what to look for and what to avoid!

I’m excited about this one today because it’s an area in my life that I’ve made life changing discoveries for myself and my son, and I can’t wait to share them with you!

1. Wholesome Harvest: Exploring the Cleanest
Choices in Meat, Eggs, and Dairy

Tuesday at 3pm EST on BADLANDS

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DECODING FOOD LABELS

Certified Humane: CH standards include minimum space
allowances, bedding material and environmental enrichment
(e.g., hay bales, pecking blocks and perches for chickens)
among dozens of other basic requirements for animal health
and nutrition. Animals are never confined in cages or crates and
are free to display natural behavior.

USDA Organic: Animals are provided with some outdoor
access, eat organic feed and are not given hormones or routine
antibiotics.

USDA Certified Grass Fed:Animals have continuous outdoor
access during the growing season and can only be fed grass
and forage, with the exception of milk before weaning.

Pature Raised: Animals have continuous free access to the
outdoors throughout their usual “grow-out period. PAN

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DECODING FOOD LABELS prt 2

Free-Range: Animals are given access to the outdoors for at
least 51% of the animals’ lives. The term does not define any
standards for how much space per animal or frequency of how
much outdoor access must be provided, nor the quality of the
land accessible to the animals.

Cage Free: Hens can move freely indoors and usually have
access to perches, nest boxes and loose litter during their
production cycle. It does not define how much space each bird
is provided unless accompanied by a third-party seal.
Hormone-Free, rBGH-Free, rBST-Free and No Hormones
Added: These labels on dairy products mean the cows were not
given artificial hormones to increase milk production. These
practices are not relevant for chicken, turkey or eggs as
producers are not legally allowed to use hormones.

4. UNREGULATED FOOD CLAIMS

Natural: There is no legal definition of the term “natural”. The
USDA defines “natural” as “a product containing no artificial
ingredient or added color” that “is only minimally processed,”
meaning it's “processed in a manner that does not
fundamentally alter the product.” It does not refer to what an
animal ate, how they were treated, or if they received
antibiotics during their lifetime.

Cage Free: Cage-free does not mean chickens have access
to the outdoors or a minimum space requirement. This label E

can be used to market egg products but is not regulated or
enforced.

Local: The 2008 US Farm Bill defines “Local Food” as a food
product that travels less than 400 miles from the origin of thes
product, or is in the State in which it is produced.

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5. POTENTIAL RISKS OF CONVENTIONAL MEAT, EGGS AND DAIRY

Hormones: Conventional livestock farming often involves the use
__ of synthetic hormones to promote faster growth and increased

. milk or egg production. These hormones can disrupt the body's
natural hormonal balance and may contribute to hormonal
imbalances, reproductive issues, and certain cancers, particularly
breast and prostate cancer.

Antibiotics: Overuse of antibiotics in animal agriculture can lead
to the development of antibiotic-resistant bacteria, posing a
significant threat to public health.

Pesticides: Conventional feed crops used in animal agriculture
are often treated with synthetic pesticides to control pests and
maximize yields. Residues of these pesticides can accumulate in
animal tissues and products, which is linked to various health
issues, including neurological disorders, reproductive problems,
and certain cancers. ¢

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6. am MAI AM —
WHAT TO LOOK FOR WHEN BUYING MEAT

Read Ingredients: “Enhanced” or “plumped” meats have been F
©. injected with a salt-water solution to replace flavor and moisture zahl
© lost to bad quality, handling and low fat. Can comprise more than
15% of your beef, pork or chicken's weight. Also look for “broth.”

+ USDA Organic: One of the most rigorous certifications and

\ labeling processes ensuring management and feeding practices.
Touch: All meat should have a firm to semi firm feel to them. Use
the spring test, if your finger print stays, it’s not fresh.
Grass Fed and Grass Finished (Beef): Means the cow was given
grass for it’s entire life, and no grain to plump it before market.
Buy Local: Not just the label, actually find sources from smaller
farms close to home and talk to them about their process.
NO Vegetarian Diet (Chicken): Chickens are actually omnivores,
| their natural diet includes worms and insects. Soy and Corn are
+ used to plump the birds and are mostly GMO. AN

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7. A cc U U —
SALMON, WILD vs FARMED

e Wild Salmon is low in contaminants, where as farmed salmon
could often be highly contaminated with toxins (Polychlorinated
Biphenyls PCBs, dioxins, and pesticides) that are harmful to
human health. 7 out of every 10 farmed salmon fillets from U.S.
grocery stores contained significant levels of contamination,
Farmed Salmon requires synthetic additives for its pink color,
A wild salmon are naturally vibrant pink or red because of their

, diet of wild crustaceans and zooplankton.
Wild Salmon are naturally rich in omega-3 fatty acids. Farmed
salmon are increasingly fed plant-based (corn and soy) diets
deficient in omega-3 fatty acids, negatively affecting their
overall fat composition.
Farmed salmon are more abundant in omega-ós comparatively
to wild, which means their omega-3s aren't fighting as hard
for your health. GL

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EGGS ARE A SUPERFOOD

Eggs, particularly the yolk, are one of the most nutrient-dense
foods we can eat. They are rich in vitamins, minerals and
antioxidants. They're a great source of protein, containing all
nine essential amino acids necessary for muscle repair,
growth, and overall health. They are also particularly high in
— vitamins B12, D, and A, as well as riboflavin, folate, selenium,
and phosphorus. Egg yolks contain choline, a nutrient
important for brain health and development. Yolks are also
rich in lutein and zeaxanthin, two antioxidants that play a
crucial role in maintaining eye health. Vitamin A and
selenium in eggs help maintain healthy skin by promoting
collagen production, reducing inflammation, and protectin
against oxidative damage. And (contrary to previous belie!
eggs are beneficial for the heart due to their nutrient profile
and ability to improve blood lipid profiles. ¢ N

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9. a LS D ES
WHAT TO LOOK FOR WHEN BUYING EGGS

Organic: An organic certification for eggs ensures several things, —
hens must be fed organic feed, which means the feed is grown
without synthetic pesticides, herbicides, or genetically modified
organisms (GMOs). Organic feed also prohibits the use of
antibiotics and growth hormones. They are also required to have
access to the outdoors, allowing them to engage in natural
behaviors such as foraging.

Soy Free: The FDA lists soybeans as one of the top 8 allergens in
the US, and eating eggs from hens fed soy can be allergenic. Soy
that hens are fed actually changes the nutrition of the eggs,
depleting vitamin D content, and adding hormone-disrupting
phytoestrogens.

Extra Certifications: "Animal Welfare Approved" (AWA) and
“Certified Humane” are 3rd party certifications that ensure the
treatment and conditions of the egg-laying hens. (

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10. »

MILK DOES A BODY GOOD

Real milk that is clean, fresh, full fat, and unprocessed
is a complete food and a source of a wide variety of
vitamins, minerals, essential fatty acids and other
important compounds. After all, milk is Nature’s
exclusive food for infants, so it must supply every single
nutrient that the infant needs.

Milk is an important source for nutrients like fat-soluble
vitamin A, D, E and K2; vitamin C; all the B vitamins,
especially vitamins B2, B6 and B12; and minerals like
calcium, phosphorus and zinc as well as essential trace
minerals. Levels of these vitamins will be higher if the
cow is on pasture eating green grass.

11. PASTEURIZATION

Pasteurization involves heating milk to kill bacteria,
yeasts, and molds. The process also increases the
product's shelf life.

The most common method in the U.S. today is High
Temperature Short Time pasteurization, which involves
heating milk to at least 161°F for 15 seconds.

Ultra-heat treatment (UHT) heats milk to 275°F (135°C) for a
few seconds. This milk is consumed in some European
countries

The main method keeps milk fresh for 2-3 weeks, while the
UHT method extends the shelf life up to 9 months.

12. VITAMINS LOST IN PASTEURIZATION

Vitamin C: Raw milk but not pasteurized can resolve scurvy.
Calcium: Longer and denser bones reported on raw milk
Folate: Carrier protein inactivated during pasteurization
Vitamin B12: Binding protein inactivated by pasteurization
Vitamin B6: Animal studies indicate B6 poorly absorbed from
pasteurized milk

Vitamin A: Beta-lactoglobulin, a heat-sensitive protein in milk,
increases intestinal absorption of vitamin A

Vitamin D: Present in milk bound to lactoglobulins, pasteurization
cuts assimilation in half.

Iron: lactoferrin, which contributes to iron assimilation, destroyed
during pasteurization. Children on pasteurized milk tend to
anemia.

Vitamin B2: Riboflavin is completely destroyed by pasteurization. _

13. a

MILK FAT

Butterfat is an important part of the nutritive profile of milk. Milk
fat contains all eighteen tatty acids, both saturated an
unsaturated, including arachiconic acid, a critical nutrient for
healthy skin and hear digestion. Butyric acid, all but unique to
butiarlat, is highly protective against pathogens. Fat is used in
the construction ie tissues like cell membranes and
hormones, which play a major role in the immune and metabolic
systems. A proportion of the fatty acids in milk have a shorter
chain structure, which is readily used by intestinal cells to repair
and maintain the gut wall. Milk fat also contains conjugate:
linoleic acid (CLA), a fatty acid and antioxidant that is believed
to protect against cancer especially breast and prostate
cancer. CLA has a balancing effect on the metabolic system to
enhance muscle growth, lower insulin resistance and normalize
fat deposition. CLA is found to be five times higher in grass-fed
than grain-fed milk.

14. MILK PROTEIN

Milk is a source of complete protein including all twenty of the
standard amino acids and all eight of the essential amino
acids. About 80 percent of the proteins in milk are in the
casein portion of the milk and 20 percent are in the whey
fraction. All milk proteins, but especially the whey proteins,
are fragile. A recent study found that heat treatment of milk,
and even freeze drying denatured the proteins. When fed to
rats, the animals developed oxidative damage in plasma, liver
and brain tissues. Furthermore, “hippocampal inflammatory
and aptosis genes were significantly up-regulated... while
learning and memory genes were significantly down-
regulated. Eventually, varying degrees of spatial learning and

memory impairment were demonstrated.”
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15. CARBOHYDRATES IN MILK

Lactose is the primary carbohydrate in cow's milk. It
is made from one molecule each of the simple
sugars glucose and galactose. Because of its fat
content and compounds that promote the full
digestion of lactose, milk does not tend to spike
insulin. Carbohydrates called oligosaccharides in
milk encourage the growth of beneficial bacteria in
the gut.

16. MINERALS IN MILK

Raw milk contains all twenty-two essential minerals
including calcium, chlorine, magnesium, phosphorus,
potassium, sodium, sulfur, zinc, iodine and other trace
minerals. Raw milk provides a special enzyme for each
of the minerals, so they are 100 percent absorbed. For
example, lactoferrin in raw milk ensures the
assimilation of iron; it is destroyed by pasteurization.

Raw milk contains the bifidus factor, which encourage
lactobacilli growth in the gut; lactobacilli enhance
mineral absorption.

17. ENZYMES IN MILK

There are sixty functional enzymes in raw milk. Some of
them are native to milk and some are produced by
beneficial bacteria that are encouraged by the
compounds in milk. These enzymes, such as lipases (for fat
digestion) and proteases (for protein digestion), act as
catalysts to increase the bioavailability of nutrients. Other
enzymes critical for nutrient digestion include
phosphotase yer calcium absorption), catalase, and
peroxidase, all of which improve the digestion of raw milk
to ensure that is the vitamins and minerals completely
absorbed. Other enzymes, like catalase, lysozyme and
lactoperoxidase help eliminate pathogenic bacteria.
Raw milk contains the bifidus tactor, which encourage
lactobacilli growth in the gut; lactobacilli enhance
mineral absorption.

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18. BENEFICIAL BACTERIA IN MILK

Raw milk contains compounds that support the growth
of large numbers of diverse organisms including
lactobacillus and bifidobacteria. These act as agents to
help build a balanced gut microbiome. These organisms
also increase the absorption of essential nutrients such
as minerals and vitamins folate and B12. The probiotic
diversity of beneficial bacteria and other bioactive
components (enzymes and antibodies) in raw milk
supports the proliferation of healthy flora in the
intestines while protecting against potentially harmful
bacteria such as salmonella or E. coli.Raw milk contains
the bifidus factor, which encourage lactobacilli growth
in the gut; lactobacilli enhance mineral absorption.

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19. RAW MILK AND PROTECTION FROM INFECTION

A study published in 2015 confirms what many mothers have
observed—children on raw milk don't get sick as often. Published A
in the Journal of Allergy and Clinical Immunology, the study

compared health outcomes in almost one thousand European

infants consuming raw milk, pasteurized milk or ultra-high

temperature pasteurized milk with the occurrence of respiratory

pes infections, rhinitis (runny nose), otitis (ear infections) and

ever.

“The main finding of this analysis was an inverse association

between consumption of unprocessed [raw] cow's milk and

rhinitis, RTI [respiratory tract infection], and otitis.” There was

also an inverse association between raw milk and fevers. In

other words, as raw milk consumption increased, the incidence

of runny nose, respiratory tract infections, fevers and ear
infections decreased by about 30 percent. €

20. RAW MILK AND PROTECTION FROM INFECTION

A study published in 2015 confirms what many mothers have
observed—children on raw milk don't get sick as often. Published A
in the Journal of Allergy and Clinical Immunology, the study

compared health outcomes in almost one thousand European

infants consuming raw milk, pasteurized milk or ultra-high

temperature pasteurized milk with the occurrence of respiratory

pes infections, rhinitis (runny nose), otitis (ear infections) and

ever.

“The main finding of this analysis was an inverse association

between consumption of unprocessed [raw] cow's milk and

rhinitis, RTI [respiratory tract infection], and otitis.” There was

also an inverse association between raw milk and fevers. In

other words, as raw milk consumption increased, the incidence

of runny nose, respiratory tract infections, fevers and ear
infections decreased by about 30 percent. €

21. D A a
BUTTER AND ANIMAL FATS

A review of 16 studies found that the consumption of high-fat
dairy and products like butter can lower your risk of obesity.

Animal fats are highl baca meaning that they make you
feel fuller faster, and stay full for longer.

Adding more animal fats to your diet can help you eliminate the
desire to snack on processed junk foods that feed carb
addictions.

+ Tallow © Cheese

¢ Butter e Lard

e Ghee + Fatty Meat (beef, bison,

¢ Cream pork, lamb) WN]

| Animal fats include:

22. ANIMAL FATS FOR COOKING

Sommes bonds of most animal fats make them molecularly

stable.

The molecular stability of saturated animal fats makes them resist

sion and rancidity. This holds true even when exposed to high
eat.

Ghee is an animal fat with a remarkably high smoke point of

A85°F (250°C).

Tallow has a 400°F/205°C smoke point, and butter has a 350°F

(175°C) smoke point.

The stability of animal fats matters because it keeps them safe

from forming toxic compounds like acrylamide.

For example, ge produces considerably less acrylamide

compared with vegetable and seed oils high in molecularly

unstable PUFAs.

In a study, soybean oil produced more than 1000% more

acrylamide than ghee. CL

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ACRYLAMIDE

Acrylamide has raised concerns due to its potential ft
health effects. Studies in laboratory animals have
shown that high levels of acrylamide exposure may
cause adverse effects on the nervous system and

à reproductive system, as well as an increased risk of
cancer.

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24. A MER a

ANIMAL FATS AND THE BRAIN

Myristic acid, an animal fat found in milk products, is
essential for many cellular signaling pathways.

60% of the human brain is fat, with some parts
composed of more than 80% saturated fat. The
saturated fat we get from animals nourishes these
areas of the brain.

SFA from animal sources also support the integrity of
cell membranes.

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25. DHA
DHA, or docosahexaenoic acid, is an omega-3 fatty
acid found in high concentrations in the brain and
retina. It is essential for brain development and
function, playing a crucial role in maintaining the
structural integrity of brain cells, supporting
communication between nerve cells, and promoting
overall brain health. DHA is particularly important
during prenatal and early childhood development, as
well as throughout life for cognitive function, memory,
and mood regulation.
Plant foods contain absolutely no DHA. The only vegan

source for DHA are microalgae supplements. ÓN

26. E
DHA AND FETAL BRAIN DEVELOPMENT

The most rapid phase of development of the infant |
cortex takes place between the beginning of the third
trimester of pregnancy and age 2. If enough DHA isn't
available to the baby during this critical 27-month
window, it is unclear whether the consequences can
be completely undone. In fact, we do see lower levels
of DHA in people diagnosed with psychiatric disorders,
including those which manifest early in life, such as
autistic spectrum disorders and ADHD.

27. ANIMAL FATS AND THE HEART

Having lower Lipoprotein(a)-a low-density variant of LDL
(bad cholesterol)-is generally healthier because it’s a
carrier for oxidized phospholipids in our blood plasma.
Oxidized lipids can embed themselves in your arterial
walls creating atherosclerotic lesions.

Consuming saturated fat reduces the levels of
lipoprotein (a) in your bloodstream and increases “good”
HDL cholesterol. The overall effect is the improvement of
our heart disease risk factors.

One large study reported that men and women aged
45-75 years who regularly consume dairy fat may have a
reduced risk of a heart attack.

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