Monthly Archives: July 2013

Is Smoking Salmon Paleo?

Is Smoking Salmon Paleo? I’d have to say, with an overwhelming roar, YES!!! My smoking salmon conquest continues today….

I want to recognize that, right now, in Northern California we’re in the middle of summer, we have high temperatures, and the valley is already a bit “smokey” from our seasonal fires, but dog-gone-it, the salmon are running and this is the time of year Native Americans started the ritual, for crying out loud! I have to do it! As it turns out, our ancestors and ancient humans have been “smoking” meats as a way to preserve for 1,000s of years dating prehistory!

 

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I’ve always been attracted to the use of fire and smoke. What guy isn’t, right? There’s something so darned primitive and primal about it. We huddle around the fire while camping with friends, telling stories and staring at the flame. We are haunted by fire and smoke. 

Today, I’m smoking the salmon in the most primitive method I feel comfortable with, natural hardwood flame/smoke  (with the wood foraged from the neighborhood – totally primal!) With this method, you’re a little more tied to the process with tending the fire throughout the day. Fortunately, I work from home, so between calls, emails, and meetings I’m able to break away and see it’s progress. I’ve even set the timer on the ‘ole iPhone as to not forget – totally primal!

Here’s an interesting side note: Smoking salmon actually makes it BETTER for us! Really?…Really. An abstract found here, from 2009, indicates the oxidation of the oils is LESS oxidized (and better, more stable) when consumed. So, from a highest benefit, bang for the paleo buck perspective, Is Smoking Salmon Paleo? Yes ma’am!

Here’s a basic recipe to get you started. After consulting the internet, it’s become VERY clear that A). There are a lot of freaking “experts” on how to best smoke meats, B). Everyone has an opinion, and C). It’s more of an art than science, so don’t get frustrated your first time! 

In a large bowl mix the following:

  • One quart of water
  • 1/2 cup of Sea Salt (use the good stuff – NOT Morton)
  • 3/4 cup of honey (you can use sugar or brown sugar, but I typically don’t use refined sugars)
  • tablespoon of pepper flakes
  • A few shakes of Gluten Free Soy Sauce (1/4 cup or so).

Again, this recipe is JUST a stepping off point. You can add just about anything you’d like. Salt and sweet (or not) is about the only thing you really need to do. Some just do the salt. 

Mix it all together and make sure everything is desolved, then add your salmon either whole slabs, small chucks or anything in between.

Let sit 10-12 hours in the refrigerator overnight.  

The next day (today) is smoking day!! YES! As mentioned, I have a pretty standard Brinkmann wood smoker. Sort of a little black “R2D2” unit, but breaths fire and doesn’t talk back! The smoker has a bottom pan for the fire, a water pan, and two racks. Today, I’m just using the one rack as I only have about 3 lbs of salmon.

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The wood has been foraged from the neighborhood. I love doing that. Some oak slabs chopped into chips, some almond wood, and a bit of old mesquite wood for starting. I’ve soaked the oak chips and have added them throughout the process.

I’m taking this batch of salmon on a two night backpack trip, so I’ve gone longer on the smoking process to make it more “jerky” like. Again, everyone has an opinion on the length of time you would smoke. This all depends on the finished product you’re after. Shorter smoking = more moist. Longer = dryer. All I know is I can’t wait to have some at 7,000′ with a dram of 15 year Scotch. Ah, Scotchy, Scotchy, Scotch. Ahem, pardon me for the digression. :)

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The above pic is the finished product! My favorite time to smoke meat is during the cooler months of November and December with a nice 15 year Scotch. It’s such a guy thing! If you have access to a smoker, I highly recommend giving it a try. 

Happy smoking!

 

 

 

Autism and This List of Disorders Tied to Gluten, Casein, and Insulin Signaling

A recent paper put out by William L. Wilson, MD* Department of Medicine, Beverly Hospital, Beverly, MA is once again yet another indication of the damaging affects of wheat!! I just saw this come across my feed from Robb Wolf. This came out just a couple of weeks ago. Please share if you know anyone or someone with children challenged with the following disorders:

Autism and This List of Disorders Tied to Gluten, Casein, and Insulin Signaling: Autism (Autism Spectrum Disorder), Depression, ADHD, bulimia, cataplexy, dysthymic disorder, fibromyalgia, generalized anxiety disorder, irritable bowel syndrome, migraine, obsessive-compulsive disorder, panic disorder, PTSD, premenstrual dysphoric disorder, and social phobias.
 
I am baffled that people would even consider eating wheat, knowing what it can cause. 
 
 
Thanks for sharing!
 
Craig
CTO – Chief Trailblazing Officer
 

Gluten (Wheat) Toxicity With Humans – Kurt’s Story

Conventional wisdom within the medical community has labeled folks that have a wheat gluten allergy as “Gluten Sensitive” or “Gluten Intolerant,” as if this is THEIR problem or fault. The reality is, wheat has never really been good for us! That’s a whole other topic for debate and discussion.

The wheat hybrid cultivar of today contains extremely high levels of Gluten. Gluten is Latin for “glue.” Oh, really? I can here Church Lady now, “Can you say Saaaatiiin?” Let’s call a spade a spade and recognize words like “sensitive” and “intolerant” are easier on the ears than, “TOXICITY.” But that’s really what gluten is, flat out toxic, poison, to the human body! It’s also highly addictive and THAT is why we can’t seem to resist our want for it. Read up on gliadin and it’s addictive properties.

As time goes on, we are finding more and more people are feeling the effects of Gluten Toxicity. On an extreme case we have what is known as celiac’s disease which can affect 1 in 120. However, you don’t need to be celiac to know wheat/gluten is likely wreaking havoc on the “healthiest” of bodies out there. Dr. William Davis and others within the medical community estimate 80% or more of us have some sort of intolerance to wheat….ah, duh, the stuff is TOXIC, remember!

We recently sat down with Kurt Lundberg who happens to be VERY “sensitive” to gluten…boarderline celiac (but we’d rather not put a label on him). He is now eating a real human diet free of wheat and other gluten sources and has realized just how messed up he was until he found out the root cause of his problems – wheat toxicity. 

Beica: Thanks for talking with us Kurt! I think our followers will find your story inspiring as well as a little graphic, but let’s get started! Can you share a little background on how you discovered you were so affected by wheat?

Kurt: Well, it all started about 10 years ago when I ate Kentucky fried chicken and a whole bag of red vines — uh oh! I can now look back and see exactly what caused all of my episodes! After eating that, I was up all night, tossing and turning and throwing up! Diarrhea and bloody, yucky, stools and felling terrible! I ended up in the emergency room. In the end the doctors said, “you just have a bad stomach.” They said this right after I threw up red vines all over the emergency room floor!

Beica: WOW, gross! 

Kurt: I know, totally!…Days and months passed with aggravating feelings every once in a while and episodes that were similar, but without health insurance I sucked it up and went on. I tried no salsa in my burritos, lighter beer, more cereal for breakfast, soft bread and crackers — all massive faults! I visited the emergency room 5 more times in the last 10 years, numerous visits to Dr’s Offices, and 2 trips to the Oncologist — all negative for celiac and cancer and gall stones. They said irritable bowel, acid reflux, gall bladder disease, heartburn or take pepcid or the purple pill. Try less coffee, stay away from spicy stuff, and take these when you feel it coming on.

Beica: Unbelievable Kurt! We find it amazing to hear these stories…virtually ALL of those symptoms go away by eliminating wheat. So simple. As you know, conventional wisdom will say, “here, take this pill.” Frustrating!

Kurt: I know! My hands and feet started to dry up! They were so bad I couldn’t use soap in the shower and wore gloves to do the dishes. The steroid cream they gave me worked a little but it always came back. One of my molars cracked and a filling fell out. My heartburn was unbearable at times and along with Tums I ate ice all day long to ease the pain!! I tried the purple pill, Tums, pepto bismol, pepcid and numerous other things all of which worked for a bit but in the end the stomach pain and heartburn and diarrhea always came back. Bloody, gross stools, frequent urination, vomiting at least twice a month to get the terrible feeling out.

Check this out, I finally came up with a “cure” — throw up and take hot and cold showers, fast for a day, and hope it will go away!! That was what I lived with for the last 4 years!!

Beica: 4 years could drive someone insane! Amazing. It’s no wonder our health care system is in such the sorry state it’s in. It’s a domino effect – prescribing pills and drugs that ultimately do nothing. In fact, likely cause other issues. Taking this for that and then THIS for THAT! So Kurt, what did you’re diet consist of during this time?

Kurt: Mainly cereals or bagels for breakfast, burrito or sandwich for lunch and pasta or pizza or something with bread for dinner. Not to mention beer, crackers, cookies and other snack items. Eventually after 4 or 5 days of this building up I would have an episode not thinking for a second that it was the wheat! Nice soft bread, saltines, nilla wafers, wheat thins…how can those be bad?

Beica: I know, right? This sounds like the SAD diet to me? You know, The Standard American Diet? We just aren’t meant to be eating this way!! Things are so upside down. Carbs, carbs, carbs in the form of wheat. A recipe for disaster!

So, what was the turning point?

Kurt: I found a friend, Allison St. Sure, on Christmas Eve about seven years ago (Allison’s husband and I are friends). She immediately asked about my hands, “how are you – what’s up with your hands?” I told her about my ailments and she directed me straight to her website. I almost cried when I read the symptoms — ice cravings, heartburn, stomach pain so bad it makes you vomit, skin diseases, restless sleep, muscle cramps, etc — the list went on and on and every one of the things I could relate to!

Three days after dropping wheat during that 2006 Christmas, my hands were no longer cut and I felt great eating whatever (gluten free), whenever – I also dropped 20 pounds! From an unhealthy 195 to 175! After a month I realized this was it (Gluten Toxicity). I knew within a week that this was the best thing I had done! No more steroid cream and rubber gloves at night, no more bathroom visits all day long and no more HEARTBURN!!! I was feeling better too, not just physically, but mentally as well!

Beica: Have you had any “accidents” since figuring it out? Just how intolerant are you?

Kurt: A couple of years ago I got a little lazy and forgot to ask our food server if they marinated the meat– my bad. The meat was marinated with Lawry’s taco seasoning — DEATH — I was in the bathroom within an hour and threw it all up. The symptoms were exactly the same — pain below the sternum, nausea, heartburn, vomiting and foul stools!! It only lasted for a few hours and I made it through but I knew that this was for real!!

Beica: Aren’t you amazed at how many people across the country and around the world are starting to understand all this? 

Kurt: Totally! And, thanks to the internet, I can instantly check ingredients of anything. My label reading has become a constant at all stores. It takes time but it works. I even dig through the trash after people have made things just to make sure!! Takes more time in the kitchen to cook things but I’ve found that the diet not only cures the pain but it is a healthy diet. I was filling myself with bagels in the morning, sandwiches at lunch, pizza at night and BEER — thick beer! Exactly what I will never do again.

Beica: Do you miss the Standard American Diet? haha.

Kurt: I miss bagels and pizza, but the happiness from not feeling so bad makes it easy not eat the crap food! I don’t even crave it anymore. I’ve found crustless quiche instead! The feeling was so bad that I don’t even hesitate when someone offers some crackers or cookies or pizza — no thanks, I’ll pass. When you discover that wheat and gluten is what causes the pain the cravings disappear for those foods. Rice noodles are great, lettuce wrapped burgers from In-N-Out, and lots of meat and fish with rubs instead of marinades. I feel great. It’s been 7 years and I haven’t felt better!
Beica: Thanks for taking some time to share your story Kurt! Keep in touch!

Gluten (wheat) toxicity with humans is real. As we’ve said again and again, ditch the wheat and just watch how your health improves! Please share Kurt’s story with ANYONE you know that has health issues. It may sound crazy, but just about any problem can lead back to gluten toxicity: Heartburn, skin issues, infections, gastronomical issues (the farts?), brain fog, anxiety issues, food addictions, highs and lows with blood sugars, weight problems (both fat and skinny), joint pain and arthritis, sleep disorders, attention deficit issues (especially in children), and on and on! Really! Beica is about the CAUSE, the CARE, and the CAN! We need to stand up to big agri-business. Stand up to big-Pharma. And, stand up for our children’s health. Drop the wheat!

Thanks for sharing,

CT

 

Free – Jersey Striped Beica Bands!

Beica is looking for a couple of people to help test the newly launched site and shopping cart. If you order this Men’s Beica Tee, we will also include a free Jersey Striped Beica Band. Click here and go to http://beica.com/shop/ 

We’re trying to follow the order through shipping to make sure all the bugs are worked out. Message us if you’re going to try and order, so we can keep an eye on things. International orders may not work, but we can try also. Thanks so much for the support!

Sunset Mens Front

Sunset Mens Back Front                                                                                                                    Back

Free Jersey Striped Beica Band! They stay put! We promise!

Jersey knit

Beica Band – pink striped

 

 

 

 

 

 

Gut check! Sauerkraut and Fermented Foods! It’s So Vogue.

 

I’m here to tell you, sauerkraut and fermented food are so vogue. An ancient practice and one the rest of the world does quite often. Learning how to make your own at home is easy and has literally changed my life! It would be an understatement for me to say that my love for food has gone to a whole new level by introducing these fermented foods into our family’s meals.

Lacto Fermented Cabbage

Lacto Fermented Cabbage

“Tah heck” with purchasing over the counter probiotics. Naturally occurring probiotics found by fermenting can reach in the trillions! Healthy gut = happy life! Nourishing Traditions by Sally Fallon is a great place to start if you’re new to all this. That said, a quick YouTube video or this “how to make sauerkraut” video is also a great place to start. In 5 minutes you’ll be an old pro! My quick intro BeicaKraut recipe can be found at the end of this post.

I remember growing up and being asked by the older relatives, “do you want some sauerkraut on that dog?” My first response was, “no way, that stuff is nasty!” Being a product of the ’80s certainly didn’t come without it’s deficits (when it came to food). We have gotten SO FAR away from real food. Food that makes us feel good. Food that replenishes our souls!

Enter lacto fermented foods (glorious rays of light from the heavens and trumpets please).

A brief history and science behind all this stuff…. excerpts from http://ohlardy.com/the-science-and-history-of-culturing-foods

Our ancient ancestors from around the world fermented foods as a way to preserve. Little did they know, it was (and still is) a vital element often missing from out modern S.A.D. (Standard American Diet). Our ancient peeps were doing this way back when – as long as 4,500 years ago, or longer.

Common Cultured Foods from Around the World:

  • Sauerkraut (Europe) 
  • Kimchi (Korea) 
  • Cortido (South America) 
  • Pickled Vegetables (Japan)
  • Sourdough (we’ll leave this one “off the list” for us Paleo folks) :)
  • Kvass (Russia) This is a traditional “soda” and very low in alcohol content
  • Kombucha 
  • Ginger beer 
  • Kaffir Beer (South Africa) 
  • Pulque (Mexico) 

Many of the ancient herding nomadic tribes developed the ability to ferment the herd’s raw dairy into many different products we know today.

Some examples of fermented dairy are: Yogurt (Bulgaria), Kefir (Russia, Turkey), Koumiss (Russia), Laban (Middle East), Dahi (India), Creme Fraiche (Europe)Sour Cream, Sour or cultured butter (Europe), Cream Cheese or Yogurt Cheese, and Piima (Finland) to name a few. 

What exactly is fermenting (or culturing)? Fermentation is actually a sort of pre-digestion that takes place when naturally present bacteria, usually of the lactobaccillus or bifidus strains, (or sometimes yeasts) begin breaking down the sugars and starches in the food.

As these bacteria divide, the process forms lactic acid (and sometimes acetic acid or alcohol which halts the growth of the ‘bad’ or putrefying bacteria. This acid is also responsible for the sour taste that comes along with fermented foods.

As long as the foods are kept under a brine or a liquid, and in cool storage (a root cellar, for example) the product will last for months and months, sometimes years. 

Fermentation has many benefits in addition to being a great preservation technique.

  • Fermented foods are more digestible and have increased vitamin levels.
  • Fermentation can also create new nutrients, particularly B-vitamins.
  • Fermentation helps keep our guts full of ‘good’ bacteria.
  • The lactic acid encourages the growth of healthy microbiota in our intestinal tract.
  • Fermented grains can neutralize the anti-nutrient phytic acid naturally present in grains.
  • Fermented foods can help boost our immunity.
  • Cultured foods can curb cravings for sweets and other overly processed foods.

Unfortunately, the typical American diet does not consist of many (if any) fermented foods.  Most people eat a diet full of overly processed, sugar and additive laden, non-nutritious foods that are destroying the bacteria in their intestinal tract.

TODAY, foods are preserved in different ways (pickling with vinegar and canning for example) so the good bacteria is sadly, no longer present

As mentioned, serving of fermented food can contain trillions of probiotics!  That is equal to an entire jar of an expensive over the counter probiotic capsules!

So, what are you waiting for?! Fall in love with fermented foods! It’s so in vogue. Here’s how to get your started. Just remember, there are 100s of ways to do it, but this is the most basic and easiest way to start.

“BeicaKraut” – Quick Fermented Cabbage

  • 2-3 medium sized heads of cabbage (I like to mix purple and green) about 5lbs
  • 3-4 tablespoons of salt (if you have a little more than 5lbs, add a little more salt, that easy
  • 1-2 large canning jars 
  1. Chop or shred cabbage (again, there’s no hard fast rule – thin or thick it’s up to you)
  2. I tend to “layer” my cabbage and salt in a LARGE mixing bowl – maybe a half a head chopped at a time and sprinkle salt over the top of each layer as you go
  3. once finished with layers and salting, message with hands the mixture. Really squeeze and press the cabbage with your hands…this gets the salt all mixed in and starts the “water pulling process.”
  4. after you’ve messaged well, press down firmly and make an even level. Put a plate or cover with foil and let sit for a couple hours on the counter – this ensures all the water will be pulled out.
  5. From here, start cramming into mason jars (make sure they’re sterile for safety, though I’ve not worried too much personally). This recipe came from a South African woman who did a time lapse video on a counter and the kitchen was very primitive and “unsanitary” …so again, I don’t worry too much about this. We’re making probiotics folks!
  6. Once almost filled to the top, leaving about 3/4″ of air gap, push the remaining mix under the water line. To ensure the mix stays below the water, I use either a lid of a plastic food grade container or a rock to hold the mix down. Tip: if you’re ok with the use of plastic (i’m 50/50 on this) cut a food grade lid that’s a bit larger than the glass mason jar lid. Slip it into the jar on top of your mix and push down until the lid expands larger. This acts like a “cork” and keeps things down nicely.
  7. After 3-4 days on the counter (you’ll see the bubbles and goodness forming), you can move to a dark cool shelf or just leave on the counter away from direct sunlight. Let sit there for a week or two. I’ve actually seen one time lapse video recipe in South Africa where they left the jars on the counter for 4 weeks before eating. I’ve tried this also and had great results during the winter months. After the week or two, move to the refrigerator and start enjoying!
  8. Lastly, experiment with just about any vegetable you like. Get creative! 
    Sardines with Fermented Lemons, avocado, and BeicaKraut

    Sardines with fermented lemons, avocado, and BeicaKraut

As I said in the beginning, fermenting vegetables has added a whole new dimension to my love for food. It has changed my life: I feel more connected to these foods, it’s improved my gut flora and added healthy probiotics in the process, and things just taste more yummy when used as a condiment or side. 

If you have a favorite lacto fermented food recipe, please share and spread the word! “Because I can,” you too can do this! It’s fun and easy and great for your family’s overall wellness.

To your health,

Craig

 

 

New Findings – GMO Foods ALTER Gene Expression in Humans

Why does this not surprise me? I’m blown away by this information! And I repeat, New Findings – GMO Foods ALTER Gene Expression in Humans!!

Mike Adams from the Natural News.com lays it out pretty well in this video. Please watch and share. We need to step it up as a community of real food advocates and get this information out to the lay person. Let’s stop circulating this info within our group of CrossFit/food loving/health heads. Share with your mothers and fathers, grandparents, neighbors, and of course your children (if they’re old enough).

“Stay on target” (and yes, that’s a STAR WARS quote).

Please watch here….

https://www.youtube.com/watch?v=2kSmgAUuoYA&feature=player_embedded#at=374

Thanks folks!

Craig