pastured lard, regular (not virgin) olive oil, avocado oil are all viable cooking options
Since i have found the coconut coffee creamer, i am gonna try ditching diary as an experiment. My main issues are butter really as i need something to cook with that the kids will eat. They dont like coconut anything so i cant do coconut oil unless it is deodourised and well disguised. also what else has k2 in other than grass fed dairy?
Try some ghee (pastured, of course). It is clarified butter - meaning that the millk solids (think lactose and casein containing) are all removed.
Spinach, kale, chard, and the rest of the leafy greens contain K1, which the body will partially convert to K2 (I'm not sure which form?)
Fermentation of sauerkraut, pickles, etc will create MK-7 K2, make sure you opt for unpasteurized or homemade versions.
MK-4 K2 only comes from animal sources. From a quick google, it looks like marrow and eggs may be viable sources of MK-4 if you don't want to do butter or cheese.
Last edited by raney; 11-21-2011 at 12:11 PM.
Lamb tallow is by far the best cooking fat I've tried. Rich in flavor.
Have you tried raw dairy products as an alternative to ditching? I have found that my lactose intolerance problem is non-existent with raw dairy. And it even seems to be working as an anti-inflammatory agent.
A lot of interesting info and experiences on this thread : http://www.marksdailyapple.com/forum/thread42037.html
i get milk off a neighbour with a cow so it is raw. i'm not so sure i go with the wapf idea that all you really need is raw milk as i know other ppl whose kids have reacted way worse to raw milk than even the store brought homogonised stuff. i have always said that raw jersey milk is like crack cocaine. makes me want to eat and eat so many dairy products. i'm also interested in the insulin spiking effect. is it just with milk or with butter and cream as well? i can get unpasteurised saurkraut and should prob make an effort to make some or kraut some of the wild green leafies around here. i've not directly tried lamb tallow but i can definitely make some. dad used to make lamb curry by cutting the fat off the lamb and rending it and cooking the meat in the fat. was very yummy indeed.
I'm not a big fan of teflon or cooking oils and I can't have dairy. This just keeps the tastes! Why spoil good ingredients?
i found that particular child interesting as i fail to see how supermarket homogonised milk could not effect you and milk from a cow could. one explaination i have heard is that when raw milk ppl milk cows, it usually goes into a system which is somehow open to the outside air. so it gets pollens etc in it the commercial milk here all goes thru totally closed systems. so it would be the pollen contaminants they were reacting to not the milk. so many things to stress about aye!
as for being full and satiated. i started out like that with them but then it went rapidly downhill. raw dairy tastes very sweet to me. i definitely can breathe alot better without dairy. not that i was stuffed up at all before. or even am prone to colds. but i can feel the clarity better i guess. so i will keep going for a couple of weeks and see what happens.