15,000 Year Old Mammoth, Burning Man, and Petroglyphs

Clues to our pre history ancestors, Mammoth in the Black Rock Desert, and cool petroglyphs in Nevada.

There are two parts to this post, 1). Information I’ve known for a while on a Mammoth dig that happened back in 1981 out in the Black Rock Dessert, North of Reno, NV. Yes, this is the same area where Burning Man takes place every year! And 2). Just this summer, information on 15,000 year old petroglyphs have been released. They were found 10 years ago near Lake Pyramid, NV. The information is just now being revealed. Freaking cool, huh?

So, where am I going with this? It’s just further cool evidence that early humans (our ancestors) inhabited North America much earlier than previously thought!

Let’s start with the furry critter, the mammoth. In 1979, Steve Wallmann, a logger from Oregon, found the exposed bones on the ancient Lake Lahontan (now the dry Black Rock Dessert). He reported his findings to archeologist, Dr. C. William Clewlow of the University of Los Angeles. The following summer, Clewlow and Paleontologist, Richard Reynolds were guided back to the site by Wallmann, and sure a shootin’, the mammoth it was! Tusks and all! A more detailed read of the findings and dig can be found here on the Division of Museums and History website.


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Now, Sessions S. Wheeler, author of Nevada’s Black Rock Desert, noted that the team on the dig were hoping for a complete animal skeleton. They almost found a complete one. However, a rear leg, part of a front leg, and most of the backbone were missing. 

This is where it gets good. (rub those hands together – SLOWLY!)

…”A stone scraper which had been sharpened by chipping was found near one of the tusks, and a milk tooth of a sabre tooth tiger was recovered” (you know that big tooth we all think about when Sabre Tooth is mentioned?). To quote S. Wheeler further, …”flakes of rock, undoubtedly produced during the shaping and sharpening of stone knives, scrapers and projectile points, protruded here and there from the walls of the dig trench to a depth of more than six feet below the vegetation stratum.”

Interestingly, the bones of the mammoth were not fossilized (more coolness!) and they had to be handled with extreme care before removal. The team had to coat them with plasters and wrappings before hauling out. So, where were the missing bones of the legs and backbone? We’re not sure, but the other bones were “piled” in a manner indicating no anatomical relationship. If animals ripped the mammoth apart, the bones likely would have been scattered far and wide. This leads the researchers to believe Early Humans were involved. 

This “bad boy” is a very large Columbian Mammoth (Mammuthus columbi). I love saying that. HE, a big bull mammoth, stands 13 feet at the shoulder and weighing 6 1/2 tons! This is considerably larger than most Columbians and has caused lots of debate. His size puts him in the range that of the Imperial Mammoth species – to be continued on the research.

Dr. Clewlow once commented on this general area of the Black Rock Desert, “I know of no geographical locality in this hemisphere which has yielded such an abundance and variety of Early Man materials. In the quantity and quality of Paleo-Indian data, the Black Rock Desert must be thought of as a New World Olduvai Gorge.

Even though the evidence of that early dig is still a bit inconclusive about Early Man’s presence during that same time slot of the mammoth, it provides some great bedtime stories AND the possibilities for what lies out and around that playa! So, the next time you’re in Carson City, Nevada, check out our “Columbian” at the Nevada State Museum, Carson City

So, all that mammoth talk is fine and dandy, but if you’re still with me on this post, I had a #2. The petroglyph finds in the same general area, Pyramid Lake area!  The recent NPR audio interview can be found here. Give a listen!

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Larry Benson, University of Colorado, Paleoclimatologist, is finally getting his findings out to the public. He discovered a heap of big boulders in the desert 10 years ago, but the story is just now getting out. The abstract of the original paper can be found here in the Journal of Archeological Science. The rock pile is mostly tufa rock, which is a variety of limestone. A very large pile, with almost every surface being carved with geometric shapes, treelike images, and very creative geometric patterns. This art is very complex and this sample is very early in the history of humans on our continent. The dating on the rocks are still incomplete, but according Benson, he estimates the artwork to be 10,000 years old and possibly pushing 15,000+ years old.

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What does this all mean? It’s very likely that Early Man (oops, and women) inhabited what we now call North America, long before we once thought. Mammoth discoveries with artifacts created by humans around the dig site and then to find very detailed and intricate art work discovered recently dating older than 12,000-15,000 years ago is awesome! Keep in mind, the recent art work is VERY detailed….

So, ponder this for a bit, as art evolved in North America during this prehistory, when was the most simplistic piece of art drawn? 15-20,000 years ago? How long did these designs take? Were the stories and designs passed on from generation to generation to add and to complete? We may never know all these answers, but for now, it sure is fun to wonder, isn’t it?

Now go draw something!






So, I have a story, a few funny things to say and a bunch of thank you’s to hand out! After all, I have all the time in the world today to blast your FB feed while in recovery. I am recovering from having my appendix removed yesterday! :) For this post, I will refer to the appendix/condition/surgery as “APPY”, not to be confused with HAPPY.

Just hour before it all started.

Just hour before it all started.

Many of you know, Sunday was my birthday. Sunday started off as an awesome day with a road bike ride to the Covered Bridge with my buddy, Robin, followed by a lovely breakfast. After riding from breakfast back home, I noticed a general tummy ache and felt very tired.  At 6 PM we met up with friends for my BIRTHDAY dinner on the patio at Monk’s, downtown Chico. Yay! What a beautiful evening and lovely friends to share it with! During our dinner, my pain had increased considerably, BUT if you know me, I hate to leave a party….especially my own!

“Uh, another glass of champagne please!”

As the minutes ticked by I quickly realized how horrible I felt, and couldn’t wait to leave. So, finally the moment came and we departed. By this time, the pain had spiked! The moment we arrived home, I did what most people do when their stomach has been hurting for EIGHT hours. Yep, discarded my insides. At that point I thought that I had the flu. I told Craig I would sleep on the couch. The pain mounted and mounted. I realized it had localized to my lower right navel area, sharp. This was about 3 AM.

Enter the iPad.

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A 15 second google search rendered that I had met every condition for an APPY. Crap (I wish, haha). denial. Maybe it’s just really bad gas. For the next three hours I debated the ER. If I went in and it was just gas, well, uh, that would be one embarrassing and expensive visit. Since the girls were still asleep, My mom came over at 6:30 AM and drove me to the ER. Drove is actually a nice way to put it. Bless my mom. She has one of those “little” cars. The kind that when you drive them they catch air on a crack in the road. She speeds off, taking corners like Mario and running red lights. RUNNING RED LIGHTS through downtown. My mom is also a nurse. She dropped my off at the ER entrance and went to park. The moment I walked through the hospital doors and saw the person at the desk, I started to cry. I was so happy that I had arrived someplace that could help me. I said, “I’m pretty sure I have an APPY, please take it out.” (visualize a scene from Aliens)

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From the moment I arrived at Enloe hospital, I had the best care. From my ER nurse, ER doc, surgeon, anesthesiologist, and recovery nurse….ALL excellent! I was in surgery about three hours after checking in. My ER nurse gave me Morphine while I waited…at that point I told him that he was my favorite person. Oh happy day, take my pain away. Mind you, I have an extremely high pain tolerance and am normally conservative when it comes to meds. APPY pain, in my opinion, is WORSE than labor pain. I have given birth to two babies, both sans drugs. Labor contractions give you little breaks between. There is no break with the APPY. On a pain scale I give it a consistent 8 to 9 with an occasional 10. Load my IV up and take this appendage, colon sucker out!

I have to stop here and tell you about Craig. He doesn’t do well with medical anything. At 5 AM that morning (after listening to me moan all night in pain) I told him that I though I had an APPY and needed to go to the hospital. He did his own 15 sec. google search, read about he procedure, and almost passed out. He sat right down on the floor, grabbing his forehead. He loves me and had watched and listed to my pain now for 17 hours. This was something he couldn’t fix, that’s tough for a guy.

My wonderful anesthesiologist gave me the drug,Versed, during the surgery. I think her name is Jaimee Neben. This is what I call a happy drug. When you wake up, you are smiling and have blurry vision. You want to say hello to everyone walking by and tell them what a great job they did in the O.R.. Thank you, thank you for taking my pain away. You guys are the best. “Hey, is it normal that everything is blurry?” BTW, did I tell you what a great job you did?! I’m only guessing, but Jaimee gave me a perfect dose, because I never had an ounce of nausea after the surgery.

I requested my recovery to be on the first floor with my long time family friend, Molly Enochs, a nurse at Enloe. Molly is my sister Sarah’s best friend. She was my girl’s second babysitter, ever. She started watching them when Mira was only one. So, it was awesome to have her familiar face all day. You know, someone who I could feel comfortable bossing around. :) Molly told me that shortly after my surgery meds wore off, we would get me on my feet and try to walk. She also mentioned, if I could walk, then I could eat. Again, if you know me, then you know I will do anything for food…even the hospital junk. I made it down to the nurses station, which was about 50 meters. No problem. Craig offered to go get me some Hunter & Farmer (Paleo Friendly Truck food) but it was Monday…no service. BUM-MER! Needless to say, I smashed my entire tray of hospital grub!








Over the next six hours I slept, ate, watched AAPY surgery videos on my iphone and walked around some more. I ran into my surgeon in the hall on one of my walks. I was like, “oh, hey!” He took one look and said, “I don’t see why you can’t go home this evening.” YES!


Me, six hours after surgery with Nurse, Molly Enochs.

Me, six hours after surgery with Nurse, Molly Enochs.











This is wear I have to stop and say a few things about nutrition and fitness. My husband Craig and I eat a very clean and nutrient dense diet. But, mostly I have to thank him for cooking most of my meals and always being vigilant about our health. He started us on our Paleo lifestyle over two years ago and is always the voice of reason.  I also have to give a HUGE thank you and shout-out to NorCal Strength and Conditioning gym here in Chico. I have had the pleasure of strength training there for the last 1.5 years. Every single coach/trainer there is amazing! Really. They inspire you to work hard, make sure you are lifting and moving safely, make it fun, and push you just hard enough (ok, well, maybe harder than you would ever like, but here I am thanking them for it!). I was on my feet, discharged and walking to the car SIX hours after my surgery. I owe this to exceptional care, a healthy diet and a STRONG body. Having an APPY takes all your abdominal control and makes it very hard to bend, get in/out of bed and use the toilet. Having strong leg, chest, back and arm muscles completely saved me. It gave my body the structure to be strong even though my core was weak. I have to add, before surgery, the doc asked me if I had any questions. My first one was, how long until I can hit the gym.

Also, thanks to you, all my sweet friends for advice, well wishes, jokes (please not too many as it’s hard to laugh), and words of encouragement. You really made my Happy Birthday Appendectomy a little easier!

Cheers from me, minus one APPY.




Is Wheat Keeping You Fat? Eat The Right Food for Optimal Health….

Why are we drawn to the “before” and “after” pictures? Why are shows like “The Biggest Looser” so interesting to us? We absolutely LOVE the instant gratification of the before and after shots. I mean, come on, watching “The Biggest Looser” will reveal results with the contestants in just 60 short minutes! These pictures and TV shows are selling the dream. We love reality and drama! Did you know that over 98% of the contestants that appear on “TBL” ultimately gain the weight right back? People in the biz call this Yo-yo-ing! But you knew this already, didn’t you? You’ve been yo-yo-ing most of your life, right?

How many of us have yo-yo-ed on the latest diet? The latest quick fix diet that will TRANSFORM you in just 48 hours so you can get into that little dress for the party on Friday. The Hollywood diet. The South Beach Diet. Slim Fast Shakes. Nutri-systems. Weight Watchers….and on and on and on. Selling hope is all they’re doing, because all of those diets are as sustainable as training for the Olympics 6-7 days a week for 3-4 hours a day….how long could you keep THAT up?

We’ve seen it time and time again, dramatic results by simply eliminating wheat and all the products associated with grain. Calories are not counted, portion control is non existent! Simply eating whole real foods – single ingredient foods. Vegetables, some fruits (don’t go overboard on fruit if weight loss is your goal), pasture raised meats, foul, fish, occasional nuts, and good oils and fats. Pretty simple.

Part of the problem with “diets” are three fold: They are typically A). a caloric restricting diet, B). don’t guide you to eating real food, real fats, real nutrient dense foods …And, there’s a sneaky little “C” in there, WHEAT! As many of you already know, wheat is simply NOT an optimal food choice. We can go on and on about other choices, but the ONE food that is causing so many problems is wheat and gluten found in it! Gliadin, the newly engineered little-bugger-protein found in wheat, is also to blame as it causes the habitual cravings for more more more! By eliminating wheat, we can regain our “portion control” by as much as 400+ calories per day, and know when to say, “ok, I’m full.” 

GUT CHECK time! 

Here are five strong indicators you’ve got a problem with wheat (and most other grains).

1). High blood sugar

2). Skin problems like rashes, acne, and eczema 

3) Bouts of anxiety and depression – low energy

4) Gut disorders – yeast infections

5) Early aging disorders that include dementia

From personal experience I can tell you there are no secrete little pill, no gimmicks, no tricks. Even exercise is over rated, but that’s another topic (smart exercise and fitness, not the 2 hours at the gym each day on the treadmill). I digress. Learning to eat the right foods and eliminate those that are making us sick is totally liberating! Beica is a battle cry for “CAUSE” for “CHANGE!” Be a part of this movement of good health and well being, because you can! We hear so often about motivation and drive. People ARE motivated and DO have drive, but when something “out of our control” is in the way, like this wheat thing, we can’t find the motivation. Without wheat, the motivation and drive comes back in full force. Really!

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Another amazing transformation! Some may think it’s impossible. How could eliminating “healthy whole grains” be so profound? Conventional wisdom folks keeps many of you on the path for failure. We need to start thinking and acting on our own. Doing the research ON OUR OWN and finding things out by doing and not allowing the status quo to dictate our lives. Take charge and ditch the fracking wheat! You’ll be amazed!








We would love to hear your Beica Story! Tell us how you’ve successfully kicked the wheat habit and are now on with your life! If we share your story, we’ll send you a Beica “Because I Can” shirt or tank. Keep in touch and stay on track. No wheat now!


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!
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,



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,




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….


Thanks folks!



Insights into Organ Meats with Vivica Menagaz from The Nourished Caveman

Beica recently caught up with Vivica Menagaz, Nutritionist, who works out of the Chico Creek Wellness & Chiropractic office, under Dr. Deborah Penner. As some of you know, Penner was instrumental a few years back in helping me get my health back on track. CCWC offers a wide range of whole health services ranging from Chiropractic Care, to Nutrition Strategies, to Dextox Programs.

Vivica Menagaz, is taking her traditional Italian food recipes she was raised on and integrating them into our modern dishes. They are truly amazing recipes! And, for the individuals seeking nutrient dense meat options (organ meats), Vivica’s blog, The Nourished Caveman is a great place to start! Please checkout the interview here.


(0:00) Intro, (5:00) Paleo Washing and Carbs, (7:00) Organ Meats, (13:03) Grains and inflammation, (19:00) Dr. Melvin Page and food, (26:00) Wheat and processed food in our modern diet (30:00) Overview of cases to “fixing” your health through your digestion (34:00) Health gut as a foundation for life