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Go on, ask me, I dare ya!

I’ve just been wonderin’ what you’re wonderin’.

UPDATE: I’ve answered a few questions so far, and check out all the comments for plenty of Q & A!

Is there anything you might want to ask me? Most of you have probably already caught on to the fact that I have a very blessed, but not super exciting life (just how I like it, thank you!), so there’s not a whole lot to wonder about with me. But if there is anything you have a question about:

  • the blog
  • my personal life (I’m an open book)
  • food
  • health & nutrition
  • my faith
  • or whatever…

Feel free to lay it on me. And even if you don’t have anything you’d like to ask now, but maybe you think of something later, you can shoot me the question anytime.

But please don’t be irritated if I don’t answer right away.

Here’s what I’m thinking…you send along any questions you have (I can keep your name anonymous if you ask, by the way), and whenever I need a little post to go along with a meatier post, I’ll answer one. I’ll add them to my About/FAQ page as we go along.

You know what to do – comment below OR email me:

Kelly at Kellythekitchenkop dot com. (“They” say you’re less apt to get spammed if you spell your email address out like that, but when you type it in, just type it like normal – use the @ sign where it says “at” and a “.” where I wrote “dot”. It’s dumb, I know, blame it on the slimy spammers.)

photo by bast

Welcome Tammy’s Recipes, Blessed with Grace, Lazy Organizer, Works for me Wednesday, and Forever Wherever readers!


  1. I do have a quick question for you. I’ve recently become a food convert, and while I haven’t been able to obtain raw milk (stupid laws…), I have found and purchased raw cheddar cheese at Whole Foods. Sometimes I like to make tuna melts, for example…If I heat the cheese in the oven (350 degrees, about 10 minutes), would this destroy any of the benefits of eating the cheese raw? In other words, does the raw cheese always need to be room temperature or cooler to receive maximum nutritional benefits? Thanks in advance!

  2. I don’t have access to raw milk at this time but I’d like to start soaking my bread and doing the soaked pancakes. Will these recipes still “work” if I’m using pasteurized milk?

  3. Violet, your question is a good one for me to answer later (longer answer needed).

    Carissa, I can answer your question quickly: yes, if you heat it, you’ll will lose the benefits of the enzymes in the raw cheese. (Bummer, huh?!) However, if you’re not cooking it a long time, I’m not sure if that affects how MUCH of the nutrients are lost…does anyone know?

    Have you tried to help you obtain raw milk?

  4. Hi Kara, I can answer yours quickly, too: yes, as long as you’re using an “acid medium” when soaking, like buttermilk, yogurt, etc., then you’ll still be breaking down the phytic acid in those grains for a healthier food. Raw is best, but pasteurized still “works”. :)

    CORRECTION – keep reading the comments below for more info on this…

  5. Hi Kelly,
    I’ve been following your blogs for a while and glad that you made this post, since Cheeseslave has been moved I could not figure out a way to ask questions here. I’ve been eating according to NT for about 3 months now, but there are a lot of things I have not tried yet, so I have tons of questions usually.
    1) NT is recommending eating whole foods to get everything you need, but many people take probiotic supplements. After 3 moths my digestions is still not perfect, but I am not sure if I should to supplement direction.
    2) I also think that I have a D deficiency. I did take the Cod Liver oil, but I have not noticed any difference. I am planning on getting the High Nutrient oil as soon as I can as well as the butter oil to go with it. I don’t know if I should explore a supplement here either.
    3) I am not so sure that I can tolerate milk very well. It does not give me any huge trouble, but I don’t think my digestion is handling it very well. I am super dissapointed to have to give it up, considering the benefits. I am kinda of torn about this.
    4) Where do you find Organic tea to make kombusha? I looked everywhere. Unfortunately I don’t have any good healthfood stores around here. Even Trader Joes is 45 min away.
    5) I really wanted to make some sauses from NT that call for cream. I can’t find any raw cream. Should I even bother with pasturized cream or give up on this idea?
    6) I will have to buy an undersink water filter as soon as I can afford it. There are so many filters outthere, I got overwhelmed. Everone claims that theirs is the best. Have you looked into the brands? Do you know of a good one?
    7) What do you think about the whole eat according to your type idea. NT really doesn’t explore that. I don’t know if I should bother. I am reading “Eat move and be healthy” by Paul Check. Any ideas?
    8) I’ve been buying raw cheese from Fred Meyer’s for a while and eating tons of it, but it just dawned on me that nothing sais that the cows are pastured and grass fed, so I could have been chowing down on some not so good stuff. Unfortunately it’s been almost impossible to come by the right meat, eggs and cheese in my area. I am getting super frustrated and hugry!!! I am not a huge fan of ordering stuff online, because it creates so much waste and wastes a lot of resources, but I think I am going to have to bite the bullet. A girl has got to eat!!
    I am sure i will have a lot more questions soon. This is all I could think of. Sorry to hog your time.

  6. Elena,

    #1 – have you looked into the GAPS diet (look over on the right in the category list)? This could be very helpful for you.

    #2 – have you tried to increase your CLO? Look on the WAP page with dosing info and it tells how some have taken much higher amounts for certain health reasons with good results. You can find the link at one of my CLO posts if you can’t find it directly on their site.

    #3 – for now just do whatever you’re directed to on the GAPS diet, maybe later you can add raw dairy back in, many have been able to once their immune systems are healed.

    #4 – don’t use organic tea! Read the Kombucha posts over in the category list on the right and you’ll find out why and what to use.

    #5 – I use pasteurized cream a lot (just not ULTRA-past.), especially in recipes that I will be heating the cream anyway. We don’t get extra cream each week with our raw milk, and I like to shake the cream on the milk right into it so the kids are getting all the nutrients, so I supplement with the store-bought pasteurized. Make all the cream sauces you can! They’re delicious and good for you!

    #6 – this one is longer and I’ll have to address it in a post on its own someday. Since I don’t know when that will be, here’s the short answer – we have an RO system (reverse osmosis), but if I had to do it again, I’d somehow find a way to filter out the chlorine and Fluoride, but leave the minerals in. Start by asking Marilyn at Urban Homemaker.

    #7 – Overall I don’t buy this because I don’t think God would have us making different meals for different family members. I know there are tricks to make this work, but I’m not convinced. However, it does make sense that in ancient times, before people moved around so much, everyone from the one area were all the one type, and the foods they needed were the ones local to their area. Now that we’ve moved around so much, everything is all mixed up. (Crystal, a naturopath, explained it that way to me, she’s a big proponent of the blood type diet.) All that being said, I guess I’m still not totally convinced of the diet. Have you looked at the thumbs up or thumbs down book review section at the WAP site? They may have a review there of a book on the blood type diet. I’m too tired or I’d go look. If you find something interesting, please comment back here again.

    You’re not hogging my time, this is fun! I love answering questions, even if I don’t know the answers! Ask more whenever they come to you.

    I probably should wait and use some of these in the posts I was going to run answering these questions, but I don’t like making anyone wait for answers!!! I’ll continue to answer the questions here that I can answer quickly.

  7. Kelly – I wanted to ask you about your advice to give the go-ahead to soaking with pasturized milk…… I have always been under the impression that it would NOT work, and that it would be BAD to. Consider that you are putting out a dead food at room temperature overnight: a bacteria breeding ground! Pasturized milk will not have the good bacteria to prevent the bad bacteria from spoiling the food. In addition, my understanding is that it was the beneficial bacteria that do the “consuming” in the soaking, not just the enzymes. Pasturized milk would be void of both enzymes AND beneficial bacteria. I have a friend who asked me this question recently, and I suggested that she use all yogurt, or buttermilk (dairy that is cultured) so that there would be the beneficial bacteria to prevent food spoilage. Please correct me if I’m wrong – but I’m just fearing food borne illness here! I could very easily be misinformed.

    Re: my questions: I have 2. First: Soy. I know that soy is BAD BAD BAD…… but I’m wondering if it is harmful to have any “soy” (meaning the way Americans consume it) or if it’s one of those things like margerine and hfcs that should just be banned entirely. The reason that I ask is that both the tortilla chips AND tortillas that I find that have “acceptable” lables use soy. I say “acceptable” because the ingredients are simply: corn (or organic corn, depending), soy oil, sea salt. We don’t eat tons and tons of chips – but we do like a little taco salad once in awhile, and I make enchiladas with my tortillas often. So – is this one of those foods that should be BANNED, or can it be a compromise item in extremely small amounts.

    Question #2: eating as an athlete: I’ve officially started my 10K training, and the low-carb is not going to work during training. While the average person who simply “works out” can do fine on a low carb diet – I’m trying to build glycogen stores so that I can build endurance, and also for needed energy during speed workouts/hill training and the recovery afterwards. I’m having a hard time wading through the nutrition stuff that I’m reading in the running books, as they all advocate the “low fat” garbage (the WORST thing you can do as an athlete!) However – my eggs for breakfast and daily chef salad is NOT going to give me what I need for training. (In fact – I have been thinking, remembering your posts, that this may be why you’ve struggled to increase speed and endurance…… Glycogen stores are VITAL to training, and people who low-carb it just are not going to get enough to improve athletic performance.) Again – I could be WRONG here, I’m trying to wade through the sea of info. In the meantime, I’m switching to NT soaked muffins, and soaked oatmeal for breakfast, and using eggs as part of a meal (fritattas, omlettes, etc), I’m increasing my fruit consumption, and making sure that I get a serving of brown rice, or sweet potato, or winter squash, or some other whole grain at dinner every day. Maybe this would be a good area for KENT? I bet he’s run into this issue, as he’s way more a runner than I am?!


  8. Hi Shauna,

    Actually, I’m not sure that I am the one to answer your question regarding training and nutrition. I love running precisely because I never think of it as training. I just want to get out and go and I’m always curious what my body will take (sickness left over from my Marine Corps days).

    Because the Queen & I have to deal with the schedules of our four kids, I only get out once a week. Joe (our neighbor) and I usually go on Sundays, after church. We usually run between 10 and 15 miles, talking the whole time about all of the high points and low points of the week.

    I don’t really notice any difference in my running comfort and endurance that I can trace back to what I eat. I do, however, notice a huge difference if we don’t stop at the coffee shop (caffeine) on the way home from church, or if I happened to give blood earlier in the week.

    That being said, I should probably also note that I don’t eat junk food or drink pop and I’m really not into sweets. Of course, living with the Queen/Kop, it’s pretty much a given that we eat well.

    Just thinking, I guess you could say that I “carb up” and “calorie up” to a certain degree. It’s pretty much a given that on the weekends I’m going to have a few beers, and I would never touch a light or low carb beer. That sounds like a joke, but I am serious.

    There is one other thing that I have noticed. When you start running longer distances (5+ miles), your body will burn more calories, even on the days that you don’t run. I have found that running the 10 – 15 that Joe & I do, I can pretty much eat whatever I want and my weight stays within 5 pounds. Of course, as I noted earlier, I’m not eating the junk.

    I hope this helps. Sorry that I’m not more knowledgeable.

  9. Shauna, I hope Kara (from above) is reading all this – I don’t remember reading that before about not using past. dairy to soak, but what you said sounds reasonable, and I sure hope people check back here so I don’t lead anyone wrong. I may have been mixed up with making buttermilk, I know with that Sally has said that past. is OK, but just not ideal. I think I’ll email this to Sally and see what she says.

    Regarding running and nutrition – I’m not up on this topic much at all – but there are a couple places you could check: seems like has covered this and also possibly And are you the one that recommended the book, “Running for Women”? I’m not to that section in the book yet, but I’m assuming she’ll talk at length about that part of running.

    What you are doing sounds PERFECT though, Shauna – eating the healthycarbs when you need them.

    About soy…first of all, from my understanding fermented soy is fine. (We use fermented soy sauce in recipes occasionally.) Otherwise, it would be a compromise food (others may disagree and say to avoid it altogether, but this is just my opinion), and if you’re not eating a lot, I don’t think it’s a huge deal. (We eat it maybe once a month, and in small amounts.) One thing you could do, though, is get organic chips, then if they use soybean oil, at least you know it’s not genetically modified. Sometimes it’s not easy to avoid – I don’t get MUCH in those middle aisles at the store, but I do still get a few things there, and often that is where it’s hard to avoid the soybean oil, as you know.

    By the way, Mr. Doesn’t Eat Sweets or Junk Commenter above makes me want to SCREAM that he doesn’t have the same sweets addictions as his “Queen” does!!! :)

  10. She answered me already!!! Shauna, you were right!

    Here is Sally’s answer in reply to whether or not you should use pasteurized dairy to soak foods:

    “I think it is better to use water plus a little vinegar, lemon juice or yoghurt. Best, Sally”

  11. I’m thinking of starting a blog, in fact have a blog name, but already have a bad case of writer’s block. Any suggestions for getting started?

  12. I have two:

    1. What do you think of whole wheat flour? I’m suspicious of it. It might be because I have some insulin issues (probably reactive hypoglycemia — I crash HARD when I eat processed foods), but I’ve found that recipes made with “whole wheat” flour don’t impact me any better than recipes made with white flour. That’s always made sense to me that they wouldn’t be all that much different in terms of the insulin response they trigger since you can just look at them and see that they are both really processed. What are your thoughts on it?

    2. Have you ever thought of writing a book? :) You should think about it. Your site is great.

  13. Jennifer, when I saw your name in my comments box my heart went crazy, I’m so excited you’re here!

    #1 – I think that when it comes to insulin issues, whole wheat flour is (normally) a little better because the fiber slows down that insulin spike, and as you said, it’s less processed. But it’s still a carb, and especially if it’s not prepared correctly (did you see my posts on preparing grains yet?), it’s still not all that healthy to have much of. Have you tried alternative whole grains (like spelt) or brown rice (germinated is best – the link is under the categories on the right under “germinated rice”), I wonder how those would affect your blood sugars? Otherwise, maybe just limiting your carbs more would help keep you level to avoid the crashes…? Easier said than done, believe me, I know.

    #2 – Funny you should say that! I wrote a little children’s book one day (about healthy food) and an agent looked at it yesterday…she didn’t like it! Oh well, after reading why, I agreed with her point – a fresh set of eyes is always good. So I’m not a children’s book author, we know that! I’ll stick to writing posts for now. Besides, hearing how tricky it has been for you as you work on your book doesn’t make me want to jump in anytime soon!

  14. Thanks Kent and Kelly!

    Kent – when I say “training”, I just mean that I’m following the 5th/3rd 10K training “schedule”…….. I’m no elite runner by ANY stretch of the imagination! I used to be a distance runner, but only returned to it last year (April) now that my youngest is 5 and old enough to be at home with the 13yo and 10yo while I take my runs in the neighborhood. Last summer, when I was more “hard core low carb”, I did notice sometimes feeling like I just plum ran out of energy. I assumed it was part of getting back to running, but since I’ve been perusing some articles, it has made me wonder if my carbs were overall too low to support glycogen stores that the body uses for longer distances, improved speed, etc. However when I read the “nutrition” section of runner’s books/magazines, they all promote the typcal “low fat/high sugar” diet that I don’t want a part of (i.e. low fat, high carb nutrition bars, or low fat fruit yogurt that’s got lots of sugar, or the “sports drinks” that are basically kool-aid in disguise….)

    Kelly – I’m glad you checked with Sally….. as honestly, I wasn’t sure if that was something that I “assumed” based on what I had read and “surmised” or if the idea had any merit. Sometimes I feel like my brain is all mush on overload in trying to keep everything straight!


  15. I’d like to know more about lacto-fermenting foods. I’ve tried making Ginger Carrots as described in NT, but I wonder if they are actually fermenting. They mostly taste salty and gingery, but not at all soured. Any advice on how to ferment would be good.

    I’m also trying to figure out bread making (our crusts are way to crunchy to suit the kids and I don’t know how to fix that), but since all of your how-to directions involve using the Bosch, you aren’t helping me out! Color me jealous. 😉 Any advice for making bread in a bread machine or by hand? How do I fix overly crunchy crusts and too dense bread? The kids like it soft like store bought, although they are used to whole wheat. I know that you can buy dough enhancers, but that seems to me like I’m just adding commercial goop to my lovely made from scratch food.

    Someday, maybe I’ll have a Bosch and then I will know where to go. Sigh. Love your blog, by the way. Thanks for all of the great research.

  16. Hi Laura,

    I’m terrible with fermented foods, so I’m not a good one to ask. I can do Kombucha, yogurt, kefir soda, fermented lemonade, and that’s it.

    I’ve totally bombed on salsa, pickles, pineapple chutney and more that I can’t think of now. Although some that I thought were bombs, may not have really been a bomb, but I just didn’t like the taste.

    I REALLY want to try some of the fermented salsa and other stuff from Zukay foods, I’m hoping to do a giveaway with their products soon. (I’ll be running some of their ads before too long.)

    I can give you a suggestion for your bread, but I haven’t tried it so beware…but it just might work…

    Divide the 3-loaf recipe into thirds, and make 1/3 for one loaf. Start it in your breadmaker the night before, just like you would in the Bosch, and mix until it’s all wet. The next day, finish adding your ingredients, and then knead for a longer time to help work the gluten, maybe 20 minutes? (I hope that’s not too long, but it’s 14 minutes in the Bosch, and that’s super-efficient.) Take it out and put the dough into a buttered bread pan, rise and bake.

    If you are brave enough to try it, be sure to let us know how it works!


  17. Hi, Kelly!

    Ok–here is my question–we cannot do raw milk as it’s not available in this area. We also cannot get access to grass-fed beef like we’d like to. It’s either not available or it’s very expensive and we just can’t afford it. We are getting beef from my uncle but it’s not completely grass fed. So what then? What about people like us?

  18. Let me add onto that–when I went back and looked I sounded a little snarky. NOT my intention! :)

    Ok, so basically, can we not get the best quality of beef possibly in the store and will it still have good affects nutritionally?

    I don’t mind paying more for better quality but my husband is still not completely on board with this kind of thing and I am not sure that going out of my way–driving hours to get raw milk, for instance, would honor him. He is still not convinced even that the hormones in our meats and milks have any affect on our health and well-being. Being a scientist, he looks at the chemicals in foods not as disgusting but as fascinating and an incredible accomplishment. *sigh* I do the very best that I can! Right now, I am buying and preparing from scratch meals using whole foods as well as soaking grains and doing all I can in that realm. I do not buy or serve my family anything processed at all although Carl does and sneaks it to the kids. (I don’t know whether to laugh or cry here :) ) He does not struggle with weight issues or energy issues or anything like that so I don’t think that healthy food is a priority to him. I struggle with both so I am much more aware of the need to eat for health. Being military, we pay very little for Dr’s bills. He appreciates good foods and likes almost everything that I cook but he does not see the need to spend more than is absolutely necessary. So at this time, I just cannot get the grass fed beef and the raw milk which I know is so important. As far as raw cheese, I could probably get that through our food coop.

    Is it still workable? Do you see my dilemma? Do I choose to eat the way we should eat or do I dishonor my husband by paying more for the milks and meats that would be the best for our health?

    How’s that for an ethical dilemma? 😉 Thank you so much for your help!

  19. Here’s another? I make cakes for some side income but I hate using shortening for the icing and butter does not hold up well. Do you recommend palm oil? I’m putting together my coop order and will put that in if you recommend it.

  20. ok kelly here are my questions…
    we get invited to go out to dinner often… can we continue to eat the traditional way and still go out? are there “good” restaurants? are there things we should avoid on the menus? should i just pack raw milk and butter in my bag?

  21. Leslie, your question is a good one to answer in its own post, so I’ll add that to my folder.

    Katrina, I sense your feeling of being overwhelmed (don’t blame you), so I don’t want to leave you hanging… (I didn’t think you sounded snarky, though!)

    1st, the cake question – have you tried Spectrum Natural’s organic shortening? It’s made from palm oil and has no hyrdogenated oils – I think that would work well for cakes!

    To answer your other questions…”will beef still have many nutrients if not completely grass-fed?” I’d say that if you’re getting it locally, that is a big thing, too, and has some great benefits. Yes, grain-fed still has some nutrients, just no where near the amount that grass-fed does, but you can only do what you can do! My advice would be first of all to keep praying about it, as I’m sure you already do. God can do the impossible! Including bringing your husband on board with eating better. (I’m a prime example of what He can pull off!) In the meantime, again, just do the best you can, and you are doing SO GOOD with that! You cut out all processed foods?! Cooking from scratch and even soaking your grains?! That is all HUGE and way more than most are doing! If you could get some raw cheese, that would be a good way to get more enzymes in.

    The biggest advice I have is don’t go against your husband’s wishes. Your marriage comes first. I know your situation is not this serious, but for others out there – the pain your children would go through if their family was split is much worse for them than not eating grass-fed beef or drinking raw milk. I’m sure you all know this, but it doesn’t hurt to reiterate the obvious sometimes. :)

    Continue to do what you can and be proud of how far you’ve come and how much you’re able to pull off all on your own! Other than that, open your hands, tell the Lord you know only He can get through to your husband, and let the rest go. (Easier said than done, I know…I’ll say a prayer for you, too!)

    Kelly p.s. I just said a prayer for you and this idea came to me…? You said your husband is a scientist…I wonder if Chris Masterjohn’s site would appeal to him? He’s a scientist, too, and his site has all sorts of good info related to the importance of whole foods, etc. Just a thought. I don’t know the web address off the top of my head, you could just google it.

  22. Thank you for the encouragement, Kelly and thank you for reading it in the way it was intended. I agree with you and want to assure you that we are in no way in dire straights! Our marriage is awesome, I just want to be an honor to him in whatever way that I can. :)

    I don’t know Chris’s site so I’ll check that out. Can I just google it?

  23. Kelly, Re: Elena #7 I have lots of kids, many with allergies, but very few with the same allergies as anyone else! I find serving our meals in pieces is helpful and keeps me from having to cook seven meals for seven different people. So I’ll make a big batch of plain rice, which my rice-allergic will skip, and some pilaf ingredients which we pass separately. If I were to completely avoid cooking with the ingredients to which someone in our family was allergic, we would have pretty severe deficiencies, and very repetitive meals!

    Although I have found a good source for raw milk (called “pet milk” here due to regulations) I have not found any dairy in stores that is not ultrapasteurized. Even in our health food stores, the organic and whole milks are all UP, as is the cream. I did find some pasture butter, organic May to September milkings from grassfed cattle in a regular grocery store (!) and it is painfully expensive.

    I don’t suppose there is anything I can to do with UP cream to make it work better, is there? Or is it just a total waste?

  24. Regard Elena and filtering water . . .
    For many, many years (probably 15) I have just used the Brita Water Filter Pitcher. This has always been our source of drinking water, but in the last few months it is also all my cooking water. We go through so many pitchers of water each day I don’t worry about the plastic container. The longest any water sits is the from around 10pm until – 6am.
    You could always use the pitcher system and transfer to large glass jars
    if you are worried about the plastic. You must be faithful about changing filters and occasionally washing and drying the system.
    It may not be the ideal way but it is an inexpensive way to get started
    while you save for an under the counter system.
    My teenage son’s friends say we have the best tasting water around —
    pretty awesome when teenage boys ask for water!

  25. Jeanne, thanks for an idea for how to filter water when you can’t get a bigger system. We used to use this, too, before our whole house system.

    Local Nourishment, I think if you can’t find cream that isn’t ultra-past., then I’d just try to find another option. That stuff is so bad.

    Thanks for the good scoop on feeding a big family.


  26. I was wondering how old your kids were when you started to change the way you cooked/ate and how they felt about the change? Some changes have been easy for us, but others leave my oldest one or two complaining.

  27. Martha,

    I started to answer you, then it got long, so I’ll do a post on it soon, good question! For now, just know you are NOT alone, I feel your pain!


  28. Kelly, I should know this answer but I don’t. Carl and I were just talking tonight and he asked me just what was so bad about preservatives. I honestly didn’t know what to tell him exactly and the book is vague. Can you help or point me to someone who does know?

  29. Katrina…first of all, I should ask to be sure – your name is Katrina, not Katrinad, right? I’ve just been calling you Katrina, I hope that’s right!

    OK, I’ll give you my quick off-the-top-of-my-head answer: preservatives are chemicals used to make food last longer than it naturally would/should. This is so unnatural, that it just makes sense that preservatives/food additives should be avoided, in my opinion anyway. However, there are natural, traditional preservatives that are a whole different story. You can read more here:

  30. Kelly, I am Katrina–same as Katrinad :) D is for my last name. Actually I saw that last night and read it to Carl and he seemed satisfied. I should have looked there first!

    One thing I was wondering–what is really there in terms of portion control? I’m thinking, because of the calorie dense-ness of these kinds of foods, one would have to use some kind of portion control if they don’t want to actually put on weight?

    Also, I am having a very hard time getting going on low-carb. Any suggestions? I’m only eating whole grains that I make from scratch….still, I know it would make a huge difference if I dropped it all together. It is just that we are on the go and sandwiches are just really easy. I think it just requires that I think and plan a little better than I am. Any suggestions?

  31. I was reading your chicken salad recipe and noticed your mayonnaise suggestion if not making your own (which is what I would like to do someday). I would really like to try a mayonnaise without soybean oil and I stumbled across “Selina Naturally Organic Mayonnaise.” Have you tried this brand or is there another brand that you would recommend? I don’t mind trying the Naturally Organic mayonnaise, I just want to make sure that it tastes good. Thanks!

  32. Lauren, I’ve never tried the mayo you mentioned, but I just updated the chicken salad post with my “which mayo should you buy” post (, and there you’ll see a coconut oil mayo that I like.

    Katrina, when it comes to portions, I believe that portion control is mainly a concern only when it comes to carbs. As long as you’re eating healthy fats and meats, lots of veggies, etc., I don’t think you could overdo on those very easily. But even healthy carbs (whole grains) could make it tricky to lose weight. Another reader, Shauna, lost weight cutting the carbs, but now can maintain by avoiding all refined flours and sugars.

    Hope that helps,

  33. Yea–that’s what I do–I avoid all refined flours and sugars. I am going to have to make a concerted effort to just avoid all flour products period for awhile. I think I need a good recipe book or something that’s somewhat simple that will keep me going on a good track.

    Kelly, between you and Shauna, I am so thankful. It’s so helpful to have people that can answer my questions and be SUCH a support. I appreciate you.

  34. Thanks for the answer to my question, Kelly! I have another one for you. I have been reading how paraffin candles are very bad for you when you burn them. I LOVE burning candles, but was horrifed by all the toxins that are let out into the air (especially in your own home!). The majority of these articles recommended soy candles, but are quite vague as what to actually buy. Some said to buy soy candles that are 100% vegetable oil and others said to buy soy candles that are 100% soy wax. I was quite confused and and a little overwhelmed at that point. Do you have any tips as to what to buy?

  35. Lauren,

    Wish I could help you, but I don’t have a clue on this one. Have you googled it?

    Maybe someone else out there knows the answer to this?????

  36. I have googled it, but there has not been a straight forward answer (I think that is why I love your site so much because of your “get-to-the-point” answers/comments!)) and that drives me crazy. I will keep looking, but I do hope that others will comment on this. Thanks!

  37. I quit burning candles about two years ago. The black soot in my air filter convinced me. I tried a soy candle, but really didn’t see the difference until I stopped burning candles altogether.

    Certainly not empirical evidence, but my experience.

  38. Jennifer (Conversion Diary) – I have just given up flours of all kind. David Getoff, in the recent Price Pottenger Nutrition Foundation newsletter says that it is preprocessed and will affect the body the same as other sugars. I’ve read this same idea elsewhere.
    Lauren – have you tried bees wax candles? Or tallow candles?
    Kelly, I *love* raw vegetables and don’t do so well with cooked vegs. I would like to use as many raw vegs as possible, but searching for which I can eat raw and which must be cooked just gets me lots of opinions and not much fact. Do you have an idea?

  39. Janet – thanks for that info! That has been exactly my experience — all processed food seems to impact my body the same way, whether it’s sugar or flour or “whole wheat” flour or anything else.

    Thanks for that tip — I’ll have to Google that newsletter.

  40. Janet, that’s a good idea for a post, and something I need to know more about, too. I’ll add it to my “make time to research” list! Thanks!

    Jennifer, I still say you should just *try* alternative grains, or maybe even better, *sprouted* grains. (You can check out the post on those, but when grain is sprouted, supposedly your body recognizes it as a plant instead of a grain…I say “supposedly” because it seems too good to be true!) Here’s the sprouted grains post:

  41. Kelly,
    Thanks so much for all the info. You are a life saver. I am about to get my first Kombucha mushroom. I am so glad that I read your post. Now I am very concerned about the quality of the mushroom though, cause their instructions were almost opposite of what it recommended by you. I have to run and get all the stuff for the mushroom today!!! I am not sure where to put it so that it does not get contaminated though. Now I am stressed out about the poor mushroom!
    Can you freeze milk?
    Thank you for everything!!!!!

  42. I just thought of another question. Usually I can’t retain any. I have been making my stock in a red enamel coated stock pot. Do you think it’s OK or should I get a sainless steel one? I should have just bought the plain one, but I liked the red. What a sucker!
    What do you use to feeze stuff?

  43. Jennifer, I still say you should just *try* alternative grains, or maybe even better, *sprouted* grains.

    I have been, and it does seem like my body treats them totally differently. I’ve been eating that flourless Ezekiel bread made with sprouted grains and have had no trouble at all with it. It’s amazing the different it makes!

  44. Hi Jennifer,

    Do you like that bread though? (I don’t care for it much, although I could get used to it if I had to.) Since you’ve only got your toddlers at your feet and a baby due soon, why don’t you try the homemade bread recipe on my site in your free time?! Yeah right! Something to think about for later…after you finish your book. :)

    Elena, I just saw that you asked a couple questions, I’ll try to answer them tomorrow, right now my eyes won’t stay open any longer!!

  45. Kelly,
    Could you please tell me the difference between “flourless” and “sprouted grains”? I know that you have mentioned how beneficial sprouted grains are for you, but I don’t really know what the difference is. I am just confused. Thanks!

  46. One more question, Kelly…What substitute would you use for bouillon cubes? I have a recipe that I would like to make tonight and it calls for 1 chicken bouillon cube. I remember reading bad things about the cubes, so I was hoping that you could give me a suggestion. Thanks.

  47. Do you like that bread though?

    The trick I’ve found with Ezekiel bread is that you’ve got to toast it. I don’t like it at all eating it plain, but with a light toast it’s delicious. Warm, toasted Ezekiel bread with all-natural peanut butter has been a staple snack for me lately that really hits the spot!

  48. Lauren, I’m not totally sure about “flourless”, but I’m guessing it means there’s no gluten flour (wheat, spelt and others), but I’m betting that a coconut or almond flour wouldn’t fall under “flourless”, they are good replacements for those who are gluten intolerant. (If I’m wrong, someone correct me!)

    Sprouted means something totally different. Sprouting is taking a whole grain, soaking it, and literally waiting for a little sprout to come out, then you grind into flour. (Read more at my sprouting post about the benefits, how to do it, etc.) This is a way to make the grain/flour more digestible and more nutritious.

    Regarding the bouillon cubes – most have msg so watch out for that. As a substitute I would use real bone broth – sooooooo good for you! (Look over to the right in the list of topics under broth/stock.)

    Jennifer, I’ll have to give that a try again. Thanks!

  49. I got one for ya (and your readers, if possible)! Many sources interested in health matters strongly disapprove of the use of a microwave oven. Do you have one? What do you use it for? My main issue: If you don’t have one, how on earth do you heat up leftovers!?

    We have a “clean out the fridge” day before I go shopping. Each person chooses their own leftovers to eat, so it’s not like we are all eating the same thing and can reheat it in a pan.

    We don’t do any cooking in our microwave. Even heating water is done on the stove. But Hubby won’t let me get rid of the contraption until I have an effective way to heat up leftovers!

  50. Hi Kelly,
    Yet another question; I have been using the cast iron skillet for a while, but I am not so sure how to care for it. If you are just supposed to wipe it off, doesn’t the oil you are using get rancid. You are not really supposed to wash it, but I ofted have to as the food gets stuck to it all the time. What do you do with yours?

  51. This is an infrared/convection oven that’s supposed to be almost as quick as a microwave. I just bought one, and love it, but time and leftovers aren’t something I worry about. This is the one Sally Fallon recommends in NT The Jet Stream Oven

  52. Lauren, just use the broth to replace any liquid in the recipe. If you’re still unsure, email the recipe to me and I can help you that way.

    LN, good question! First, read over my microwave post if you haven’t yet. (

    But what to do if everyone is eating different leftovers…well, there are 6 of us, and we often have that going on too. We’ll often have something heating up in 4 different pans on the stove, something in the toaster oven, and maybe a couple things in the regular oven, too. It’s a few more dishes, but not a huge deal really.

    I’d say I use the microwave once maybe every 2-3 months or so, like when I want to melt chocolate chips fast for a recipe or something, but even putting those on the stove with some butter in the pan doesn’t take long.

    Our teen uses it more than Kent or I, but we pick our battles, and that’s not one we choose to pick.

    We’d still like to get rid of ours, but can’t until we can get a whole new countertop & backsplash, because more of it will show when it’s gone.

    Hope that helps!

    Elena, we probably don’t treat our cast iron like we should, and Kent’s better about this than I am, but we wash it like normal to get it clean, then just “season” it each time with more oil. I’ve never noticed it going rancid, but we use our cast iron pans ALL the time, so there’s probably not time. Besides, you only use a tiny bit to spread over the whole pan. We wash it right after dinner, (by hand), dry well, then spread the oil around, and put it away.

    Janet, if I had room, I’d definitely look into those ovens more.

    I’m having a blast answering your questions! I never knew this post would be so popular. :)

  53. I have another question for you Kelly. I’m hoping to try your bread recipe soon, but I noticed it calls for unbleached white flour. Since reading Real Food, I’ve been avoiding making anything with white flour and going for whole grains instead. Do you think I could substitute the mix of hard wheat flour and white flour for all white whole wheat flour? (Say that fast ten times!) We have a great local farmer we get our white whole wheat flour from and it’s softer than the red but still whole wheat. I typically will make pizza crusts that way with some extra gluten, but I haven’t expanded into breads and rolls so I’m wondering if it would work. Thanks!

  54. Kara, the original recipe I got mine from was 100% whole wheat with some added gluten, and she (Shauna) had great luck with it. I wanted to stay away from added gluten if possible, so I used some unbleached white. (I’m always playing with things, trying to use less white and adding other dough enhancers, etc., but so far I’m not having good luck.) So I’d say it should work fine, but try one batch first, not 3 at a time, just until you’re sure. :)

    OH, by the way, Shauna’s original recipe is not “soaked”, though.

  55. Kara,
    You could try whole wheat pastry flour, that might help.
    I did a search of my library’s books on baking breads with whole grains and this is what I found, maybe some of these will help
    The bread machine cookbook IV German, Donna Rathmell.
    Cooking with whole grains Orton, Ellen
    Peter Reinhart’s whole grain breads new techniques, extraordinary… Reinhart, Peter.
    The Laurel’s kitchen bread book : a guide to whole-grain breadmak… Robertson, Laurel.
    Hodgson Mill whole grain baking 400 healthy and delicious recipes… Hodgson Mill
    Local breads : sourdough and whole-grain recipes from Europe’s be… Leader, Daniel.
    Whole grain breads by machine or hand 200 delicious, healthful, s… Ojakangas, Beatrice A.
    Home for the holidays festive baking with whole grains
    Haedrich, Ken

  56. Elena,
    I have two well used and loved cast iron frying pans that I bought (before they were automatically pre-seasoned with rancid, plastic garbage (Crisco) that I don’t want anywhere near my food-end rant!). I clean them thorougly with mild soap (like Dr. Bronners) and a green scrubbie thing everytime I use them. My mother did this for years. I don’t season it, just use plenty of butter when I cook. And I cook on very low heat.

  57. Janet, thank you for jumping in to help field the questions, the rest of you, feel free to do the same!

    OH, and I don’t know about whole wheat pastry flour in bread, I don’t think there’s gluten in soft wheat/pastry flour…? I always use that for quick breads or cookies, etc. Things that don’t rise.

  58. I have a question about soaking. I make all our baked goods with sour dough and I have tried soaking whole grain cereals with something cultured several times but none of us can stand the taste or the slimy texture so it ends up getting fed to the chickens! I don’t think that is going to change any time soon! I have resorted to soaking oatmeal and cracked wheat in plain water. It’s either that or we will just never eat hot cereal again. Is soaking in water a waste of time or is it better than nothing?


  59. Hi Lara (Lazy Org.), have you tried soaking in lemon juice & water? In the Nourishing Traditions cookbook Sally recommends that for those who have dairy allergies. Soaking just in water wouldn’t break down the phytic acid, there has to be some sort of acidity to do that.

    Elena, I just remembered you asked a couple questions waaaay up there that I never got back to…

    Yes, you can freeze milk. :) Regarding your Kombucha, remember you can always call Betsy (the website has their phone number) if you need more help than what is in my posts – since the extent of my knowledge is all right there! Regarding your fun red pot (I love red, too) – sorry, but I haven’t researched cookware yet – it’s on my list.

    To freeze things, as paranoid as I am about plastics, I’ll usually just cool the food really really well, then use freezer baggies. Sometimes I’ll line the baggies with parchment paper when I’m feeling extra uptight, but the way things go, soon that paper will be “bad” for some reason, too!

    Sorry it took so long for my brain to remember to answer your questions!

  60. Kelly,
    Would you please consider doing a post and maybe a Real Foods Wednesday on Paleo/Primal? In the space of two weeks I have given up grains, beans, starchy root vegetables, peanut butter, and the latest (which has completely surprised me) cheese and maybe butter when I finish what I have in the freezer. I am amazed that I am eating like this but I feel clearer, cleaner, and rock steady, and I love it. But most of what I find on the internet are men who want to look like Charles Atlas, and I like to see what other women and families are doing (I’ve read and reread Anna’s posts both here and elsewhere). Thanks so much.

  61. Janet,

    I don’t know a lot about Paleo/Primal, except that it’s similar to low-carb, which I agree is super healthy, but don’t follow it like I should at all (although I’m doing better). I didn’t know Paleo included no cheese or butter?! (Although I think I did know that they say milk is a no-no.) Or peanut butter? I can’t promise I’ll get to a post on this soon (it would be a lot of research and I’ve got a huge “to-do” list already), but what I would love is if someone would do a guest post on that topic, I’ll add it to my list of requests. Anna would be GREAT, but I don’t know if she has the time right now.

    Thanks, Kelly

  62. Kelly,
    This is what I know from reading and looking around on the internet:
    No grains, beans (including peanuts), dairy, potatoes. According to Ray Audette (Neanderthin), nothing you couldn’t eat raw (though you don’t have to eat it that way). No cashews. Paleo seems to be the followers of Loren Cordain, but the plan he has has some large holes in it — low saturated fat, diet (I think) colas, more that’s not Real Food. Sally Falon has a biting review of Cordain’s book. Primal seems to be the next step of Paleo, using Real Food, but working out (Cross Fit especially) seems to be a major part of it. But I’d like to see it from a woman’s and family’s perspective. So many of the blogs that are connected to yours use dairy and usually grains. I’m OK eating like this (actually, I’m fantastic eating like this), but would just like to hear how others deal with it.
    Thanks again.

  63. Janet,

    There are a couple bloggers I read that are into the Paleo type diet, and even though they don’t come at it from a family perspective like you’re looking for, they still may be helpful if you don’t already read them:

    Modern Forager
    Marks Daily Apple

    You can google it and will find them easily.


  64. To Laura from waaaaay up in the comments, you asked for more info about lacto-fermented foods. I found a great post – not so much how, but a really good overview, with some helpful links, too.

    As for how, the Nourishing Traditions Cookbook is a great resource, and Sandor Katz’ book Wild Fermentations would be a good one, too. (As well as the links in the above post.)


  65. Hi
    I’m a rookie, just exploring your site and reading over Sally Fallon’s books.
    I’m on my journey– I have been working hard on sticking to a weekly menu plan, grocery list and meal prep.
    I am getting good at making my own yogurt, bread and soaking my oatmeal beforehand. I’m excited to try more and more.

    My problem is that so many things are really from REAL SCRATCH and take so long in advance preparation that I’m having trouble finding a rythym and incorporating it into my daily schedule.

    PLEASE share an example of your routine! Like, do you bake bread on a certain day, so you know you must start soaking two days before? Do you know that you start your yogurt in the morning on every Tuesday or something? Do you stay up till midnight every night grinding grains and doing dishes??? Do you have one shopping day that you travel to all ends of your county getting fresh food? How do you plan ahead to get it all done? How do you remember to do it all? Please walk me through a week in the kitchen with you and share your schedule. THANK YOU! :)

  66. Hi L,

    I’m pretty helter skelter at all this, so I’m not sure how much help I would be, but I’ll try to get it all into a post soon. OH, I have an idea! I know there are others much more streamlined at all this than I am, so I’ll do a “themed” Real Food Wednesday next week (this week it’s Ann Marie’s turn to host), and ask everyone to post about their routine and link back. Then there will be lots of good suggestions in one place. Look for that next week, and thanks for the idea!


  67. Kelly,
    You may have already posted on this before, but just in case you have not heard about it, I wanted to give you a heads up. My husband informed me over the weekend about a movie coming out soon called “Food, Inc.”. I watched the trailer for it and I found myself beaming with excitement that FINALLY a real movie is coming out that talks ALL about “exposing the highly mechanized underbelly that’s been hidden from the American consumer with the consent of our government’s regulatory agencies, USDA and FDA.” You have to check out the site and watch the trailer! I pray that when this movie comes out, people will finally understand what is really going on when it comes to what goes into our mouths!

  68. Lauren, picture me JUMPING UP AND DOWN and screaming right now! Loved that trailer!

    I’m so excited, next week I get to go to a screening for another food movie, “Fresh”. I’ll blog about it after… :)

    Have you seen “Food Matters”? Look for that title along the right here at my site and you can see the trailer – it will give you chills it’s so good.

  69. I was jumping up and down too!!! I can’t wait to hear all about “Fresh”! I checked out “Food Matters” and it WAS good. Has that movie already come out?

    Another question…Could you guide me in the right direction as far as canning goes? I used to watch my granny can, but I really didn’t pay attention (I wish I could go back and write down everything she did!)…shame on me! I need a good starting point and lots of good information. I googled “canning” and there were SO many sites that came up, so I thought you could be helpful here. Thanks!

  70. Hi Lauren,
    Yes, Food Matters came out about a year ago.

    As far as canning, I’m in the same boat! But we’re gardening this year and by the end of the summer, I’ll probably be able to help you much more!

  71. kelly,

    The chocolate ice cream recipe sounds great i can’t wait to try it!
    I do have a problem though farm eggs are not available near me, do u have another variation that i can use instead of eggs but still tastes great?? Thanks!

  72. Rasha, have you tried finding local eggs through Or try going to a local Weston Price chapter meeting and ask them there where to find good eggs – find out where and when: The eggs are so good for you, I hope you can find some.

    Hi Kyle, I don’t get to all my comments very quickly, but I always get to them! I haven’t experimented much with Stevia because the few times I’ve tried it I haven’t had good luck. Try googling it and see what you find…? If you try something that is good, let us know! :)

  73. Hi Kelly, you’re site looks like just what I’ve been looking for with questions I have about Weston Price from time to time. Do you happen to know why I can’t ever open up your site without getting this message?

    I also can’t move around in your site without it popping up everytime I go to a different page or click on a link. Have others mentioned this to you? Thanks for your reply.

  74. Darla, that must drive you crazy!!! I’ll google it… OK, I didn’t get anything definitive, as there were other things I didn’t know, as far as what Oper. system you use, etc. Would you mind googling it – just cut and paste the main words of your problem into Google and a few things will come up, then you can go from there. Please be sure to come back and tell us what you found out! Thanks so much for letting me know about this and for sticking with it. I’ve got all sorts of issues to fix here on my site right now, and hate it! :)


  75. My husband is addicted to diet ice-tea. . .he probably buys 7-10 gallons a week from our grocery store. What could I make at home for him to drink that wouldn’t be as harmful? Is there a good tea to brew or sweetener to use?

  76. Hi LoriSue, I have a couple ideas:

    Have you tried Kombucha tea?? He might like it:

    Also, what about making tea at home (I’ve heard green tea is good for us!), and sweetening with Stevia? That would be the best choice, but even a small amount of palm sugar or rapadura in homemade tea would be better than store-bought diet tea!

    He’s probably so used to and in love with what he’s drinking now, but ask him to try it just for a few days and see if he can’t get used to it?! He probably won’t love it right away, but I’ll bet if he gave it some time he would, and think of all the benefits of getting him off that other junk!

  77. Thanks, Kelly, for the suggestions.

    I think I will buy some kombucha tea to see if he likes it before I go about making it! However, brewing some green tea on the stove and adding stevia seems easy! Thanks.

  78. Got another one for ya! We’re going to be taking two trips this summer, both only a weekend long, and both by car. Do you have any real food suggestions for meals in the car or in a hotel room with no refrigeration? I hope that the cities we travel to will have a Chipotle restaurant!

    Local Nourishment

  79. I thought I would just go ahead an piggybag on the previous question. I have been trying to think of snacks to take on the beach for my toddlers on our upcoming seashore vacation. I’m afraid fruit wil get too sandy. Any ideas?

  80. Lori Sue, I take fruit in plastic baggies and it stays fine. Popcorn is a good one, too: Or Crispy nuts:

    I’m on vacation right now and don’t have time to keep thinking, but I’ll bet others have more ideas out there!

    Peggy/LN, see the above ideas, and also, maybe you could bring a cooler with a few healthy options and keep refilling with more ice. Or you could do what I suggested to Vera who sent me an email asking about this recently. Since you eat so well at home, don’t freak out too bad if you have a little of the not-so-good stuff when on vacation!

    Also, we try to bring water with us so we don’t have to let them have junk (pop/juice) at *every* meal…


  81. Hi Kelly,
    How do you feel about convection ovens? I have read something at one point, but not sure anymore what it was exactly.
    Thanks for your blog. I read it everyday.

  82. Hi Elena, thanks so much for reading – how neat that you’re here every day – love it. :)

    I’ve never heard anything bad about convection ovens (doesn’t mean I won’t someday!), and I LOVE mine. I only have a little one on my toaster oven, but it’s SO nice to warm things up in there and skip using the microwave.


  83. Hi Kelly,
    I’m sure you’ve heard all the reports this week about popcorn at movies being SO unhealthy due to cooking in coconut oil. I realize the type they’re using is refined…but it still brings up all the bad publicity about the culprit being coconut oil and its artery-clogging saturated fat. I just re-read your post on coco bennies but I’d love to know how you would respond to this and educate on the health benefits? Especially coming off of the WAPF conference…

  84. Hi Karen,

    No, I actually haven’t seen those news reports, but I don’t often have time to catch the news. Sounds like I’m not missing anything new anyway, same old misinformed info. Bummer. It makes me sad that so many still don’t “get it”. Even more, I’m surprised that some theaters DO still use coconut oil, I thought they all were pressured to switch long ago.

    Here’s more good scoop on the bennies of coc. oil:

    HTH, Kelly

  85. Kelly, Last month I attended the Weston Price Conference. I was able to get to see you there and I noticed your hair was more blonde than it is in your blog picture.I thought it looked nice. But it made me feel better about the possiblity in the future I could color my hair. But I’m hoping that you could maybe do a blog on enhancing our looks with safer products. Would you care to share some of your beauty tips? What makeup you use or hair color products you use. I know this is not a food related question but I feel like you have done a good job of representing eating the traditional way and it was so encouraging to see how healthy and pretty you looked in person so maybe you could share some of your tips!! Thanks

  86. Okay, you asked for it, so here goes!

    1 – I’ve been wondering for a long time about whether I need to soak fresh raw beans, you know, the ones grown in a local garden. And if I have fresh nuts still in the shell, can I soak them in the shell? Many times nuts lie on the ground after falling and get lots of soaking from rain and snow. Is that sufficient soaking?

    2 – Have you heard about Sue Gregg’s blender pancakes/waffles recipe where she blends the whole grains in a blender with an acid, then lets the batter soak overnight, adding remaining ingredients in the am before cooking them. (? – I guess that was meant to be a question – lol) If so, have you tried it and what would be your thoughts about it? I have tried this and the grains get ground very smoothly. One can eat whole grains this way and not need to invest in expensive mills. She has a cookbook which I haven’t read. There is also a cornbread recipe done like this. I don’t remember from reading it (it’s on her website) whether the corn has been nixtamalized – probably not. The pancakes I made were with oats and brown rice. I didn’t care for the taste all that much, but they weren’t THAT bad. My husband said he liked them.

    3 – Regarding germinated rice: there is a website that gives good instructions how to germinate your own, and it’s not difficult. You just have to maintain the temperature for an extended period of time, usually from 4 to 24 hours. I did this once using a warming tray. The site is . The hardest part is getting the right temperature, then you’re all set.

    4 – There is a Yahoo group called “Discussing NT” where you can read to your heart’s content and also discuss with others, many very knowledgeable, Sally’s “Nourishing Traditions” book. Great place to ask your questions about fermenting, recipes, anything to do with the subject.

    5 – I don’t know whether you’re familiar with Mike Adams and his NaturalNews articles, but he says that white flour contains a diabetes-promoting ingredient called alloxan. Read his article at Not surprising, but thought I’d mention it in case someone would like to read further about it. I’m not totally on board with him, but he has a lot of good things to say and he takes many risks to get the word out about good nutrition.

    6 – Someone above was asking about getting a softer crust on bread. I have heard that using milk instead of water helps make a more tender bread and crust.

    7 – And finally (whew!) – water filters. I know you subscribe to Marilyn’s water filter system, but I was wondering whether you have heard about this one: The price is what won me over. I haven’t bought one yet, because I still need to see if my ancient house will accommodate it easily and if it can be removed easily (we rent and seem to be under a curse from the landlord that we may have to move any moment, he’s trying to sell our house.) There is a link on this gal’s site to where it can be purchased. I’m open to your comments on this also.

    Just a note to say thank you for all the research you do for us. I’m sure you’re an extremely busy young lady and I recognize how much work it takes to do all you do, on top of maintaining a family and just living life like we all do. It’s blogs like yours and Cheeseslave’s and some others that are the reasons I need the internet; I don’t know what I’d do without it. Without, I guess! We need to take advantage of it and learn all we can while we can, because we don’t know how long it will be available to us in this amazingly blessed country of ours.

    I pray for blessings of peace and joy to you!

  87. Do you know of any NT friendly recipes for Graham Crackers? My son adores them
    and even though I give them to him sparingly, I like to give him a healthier version.
    Thanks btw, I love your blog!

  88. Naomi,
    OK, here we go, but reading through your questions I may strike out on a few of them, hopefully someone else will pipe in.

    1. I’ve only recently began liking beans more, so I haven’t looked into them much, but from what I’ve read, soaking beans is a way to partially digest them – which makes them easier on us and on those around us, ha ha. :)

    This may be way off, but if by any chance you’re talking about string beans, no, you don’t soak those.

    OK to soak nuts in the shell? Sorry, I don’t know that one.

    2. Yes, we love the blender batter pancakes, waffles! Here’s my post about it:

    3. Thank you!
    4. I’m on that site occasionally. :)
    5. Yes, I read him sometimes and I *try* to limit white flour.
    6. Thanks for the tip!
    7. I’m not familiar with that particular brand, but we also have a whole house water filter and I like knowing that there’s no chlorine anywhere in our house. Those are all over, though, so I’d suggest trying to buy locally where you can call them if you need service.

    Thanks for your comments! :)

  89. Well, I don’t want to run this topic into the ground, but are you saying that while beans are still in the green stage – still small in the green pod, and small enough to eat with the pod, what we call “green beans” – that the beans don’t have the phytates in them, but as the beans mature in the pod and have to be shelled (we usually find them dried in the grocery stores but they can be eaten fresh, before they are dried, or they can be frozen to be cooked and eaten later), that at some point at the more mature stage they develop phytates? I would just like to know at what point they get phytates. If I grow some pinto beans, for instance, and don’t want to dry them, can I safely cook and eat them without soaking? I dunno, maybe I should try to pursue this somewhere else. I have emailed Sally Fallon several years ago with this question, but I never received a response. I don’t know where else to go. And the question about soaking unshelled nuts, I need that answered too. Maybe you know someone or someplace I can go with this. I apologize for the length of this post, and thank you for any help you can give. I just can’t believe, with all the folks out there who are growing their own food, that I am the only one with this question on my mind.

  90. Naomi,
    From what I always thought, and I could easily be way off, it’s that the green bean, for example, is just a totally different plant, and one that doesn’t have phytates. As I write that, though, it really doesn’t sound very intelligent or convincing, and I can tell you have a detail oriented brain like I do. So I’ll forward your comment to a few people and see if I can get them to jump into this conversation with a better answer for you. If you don’t see anything here, then it means they didn’t respond for whatever reason, and you’ll need to just continue your quest, via Google or wherever. :)
    Hopefully we’ll get you more info soon.

  91. Phytic acid is only an issue in mature seeds only, not in edible legume pods that contain immature seeds. Green beans (a legume, as are all beans) are mostly edible pod containing very small amounts of immature seeds, so phytic acid isn’t an issue worth worrying about. However, in large mature legume seeds with inedible pods, phytate content is quite high and should be neutralized before consuming.

    Phytic acid is present in seeds as a germination inhibitor to prevent premature sprouting (ensuring the conditions are right for a viable seedling). The reason phytic acid is neutralized with soaking (moisture) is it mimics the conditions that initiate germination and seedling formation.

    I know there are old-fashioned techniques for initiating the sprouting process of small grain seeds while still on the stalk, but I’ve never run across any information about soaking nuts while still in the shell. My guestimate is that it probably would work better and more consistently to only soak shelled nuts. Shells are hard protective coatings that, like a pod, also serve to protect against premature sprouting. I’m not sure what the advantage of soaking while in the shell would be anyway. They would take longer to dry out and might even become moldy. They have to be shelled at some point. Nuts keep best in the shells; neutralizing the phytates while in the shell seems counterproductive to me. Just my two cents.

  92. I don’t think string beans are high in phytates. They are not the same as dried beans (pintos, black beans, etc.) They are high in polyphenols, however, which can inhibit mineral absorption (specifically iron) but not as much as phytates. Coffee, chocolate, wine and peanut butter all have polyphenols.

    Of course excess calcium (from dairy) will also block absorption of iron.

    I think the key is to eat a balanced diet of nutrient dense foods. The people who lived in the Swiss village Dr. Price studied ate mostly dairy products and sourdough bread — but they did eat calves liver about once a week. I guess maybe that made up for their high dairy intake.

    I think if you are cooking the green beans and if you are not eating them every day, I wouldn’t worry about it too much.

    Pinto beans DO have phytates. You need to soak those.

    More info on beans and phytic acid here:

  93. Yee-ha, you did good, girl!

    So, Anna, one of the reasons I was asking about soaking the unshelled nuts was because sometimes after they fall from the tree and before anyone has gathered them, they lie there on the ground through the winter weather and can very well be getting soaked in all that moisture. Sometimes people delay gathering them until they have ripened (I guess that’s the word to use–they’re usually still not dried out enough to eat when they first fall). If gathered before ripening, they could mold or mildew from being in a basket or other container trapping moisture. Unless they are spread out somewhere so they can dry. Then, I’ve also heard that if the nuts have become so dry that they fall apart upon shelling, it’s good to give them a good soak for about a day to – I don’t know, “plump” them or something, so they will come out of the shell in one piece. Now I’m mostly speaking of pecans, I don’t know about other nuts. I think my brain is trying to wrap around the whole soaking thing as related to how it came about in the first place. Seems that it should have been something that people naturally did for some reason, like grain being harvested, tied up in shocks, and left out in the field (remember those old Thanksgiving pictures of those bundles of harvested wheat in fields?). They would have gotten a lot of moisture while out there, “soaked” as it were, but I wonder how they figured out that that was a good thing to do? Does anyone else wonder such things? My brain gets pretty complicated sometimes.

    And – the fresh beans (before drying): should I soak them by the same method as the dried beans? I usually shell my beans and bag them and place straight in the freezer. Sometimes I soak a few pounds of dry beans and then freeze them in portions for cooking later. I should probably try to wean away from freezing foods, but for now until I get into a better habit of planning ahead (arghhh) it works great for me. That is, until my power goes out and I lose everything . . .

    Kelly, I was going to mention to you that we used to grow pinto beans (we’uns be raised in the south, we ate them almost every day). For some of the best green beans ever to pop into your mouth, cook up some immature pinto bean pods. I never had any other green beans that I liked more.

    I hope I haven’t pushed this too far for you; I’ve been wanting to talk with someone about this stuff for forever. It is fun, and I hope it still is for you. I just have so many questions !!!!!


  94. Hey everyone, Ann Marie’s response was great up there, too, and then Naomi & I both received this email back from Sally Fallon herself! (And I guess I won’t be eating green beans raw from our garden anymore…bummer, we all loved those!)

    Hi Naomi, I am sorry you didn’t get a response from me when you emailed earlier, I really do answer all of my emails, so it must not have gotten to me.

    All dry beans MUST be soaked–otherwise they will be indigestible for many reasons (having nothing to do with phytates).

    Immature beans are much lower in all the anti-nutrients, but at the very least should be well cooked. I am thinking of green beans, many people make the mistake of cooking them al dente, but really they should be cooked until very soft.

    Best, Sally

  95. Oh man, I was excited! But I was cool – but I was just thinking how years ago we always cooked our green beans until very soft, sometimes they even got a little shriveled. They were so good. Then it became cool to cook them less or even eat them raw. My mother used to say, “Those green beans weren’t done!” :) Now I’m wondering about the fermented dill green beans I’ve been making. I found a recipe for them over at Discussing NT, and are they ever delicious! But they are still raw, just fermented. Hmmm …

    Thank you, everyone, for your input. The beans I’m talking about are the fresh mature ones from the mature inedible pod, before they have been dried. In our neck of the woods, people grow all kinds of beans and eat them fresh (well-cooked, of course). Nobody ever soaks them because they are not dried and don’t need rehydrating. Everyone seems never to have heard of beans like this. They have a different flavor than the dried versions.


  96. Hi ladies. Kelly sent me an email but it looks like this discussion has been going pretty strong. I wrote the bean soaking article that Ann Marie linked — it really has far more detail than probably anyone really wants to know.

    On the green-from-the-garden mature beans, Naomi, I’d just cook them and enjoy them. Frankly, I have never seen any study on anything but dried beans (and I’ve read a lot of the primary research on phytic acid). I can’t speak to the fresh beans because this isn’t my research area. I recommend just enjoying them because if you are eating fresh from your garden, you’re heads and shoulders above anyway. If the beans were a big part of your diet and you had specific mineral deficiencies, that would be another matter.

    On the nuts, soaking in shells probably won’t matter one bit and they could mold. Read that bean soaking article (or take my e-course) and you’ll see that surface area is a big part of the picture. If you really need to reduce the phytic acid in the nut you’re probably going to need to chop it first and then soak it. If it’s not a core part of your diet, I wouldn’t worry about this either. There was a time when I chopped up almonds, soaked them, and dried them because almond butter was the only blasted thing my toddler would eat.


  97. Hi Kelly!
    I’m familiar with the yogurt/cheese/whey process, and read your post about making whey from yogurt (with the wonderful cheese that results from that process).

    However, have you ever tried to make curds and whey? This seems to be a lost art and as far as I can tell is not mentioned in Sally Fallon’s book.

    I have been told just leave the (raw) milk on the counter and it will curdle and separate. I wonder how long that should take?

    The other way (giggle) is to heat it and add vinegar and lemon. I tried that but all the milk did not coagulate and while I ended up with a delicious Ricotta style cheese that I added to a lasagna casserole, the whey was cloudy and still contained cream.

    Any suggestions? (P.S. Any idea how long whey will last in the refrigerator?

  98. Hi Kelly,

    This is my first time posting. Thank you for your awesome blog. I’m looking for ideas of foods my kids can make for themselves. I have a 9 1/2 and 8 year old. Having spent the past 4 years or so learning to eat and cook NT (and on a budget), I’ve gotten into the rut of micromanaging what everyone eats. My kids are plenty old enough to get their own snacks, yet they are now trained to check in with me before getting something on their own to eat because I might need that ingredient for a specific meal (and I usually do).

    What are some affordable (my son could eat his weight in shrimp every day and be very happy) things you have available for your kids to help themselves to? We don’t do grains and legumes currently so that further limits the options. So far I have 1. trail mix/grain-free granola with crispy nuts, seeds, dessicated coconut, and dried fruit 2. hard-boiled eggs 3. chicken-skin cracklin’s 4. apples and raw cheese slices.


  99. Hi Kelly, I am new to your blog and really enjoy it. I gave up my breadmaker years ago as the pan was made of aluminum. What kind of pan does your breadmaker use? Is there one out there that uses stainless steel or some other safe medium? Also, have you done a discussion on safe cooking vessels? I switched to cast iron & stainless steel (painfully parted with my expensive Calphalon) but have some concern about the stainless as I have heard if it is not a high end brand like All-Clad that the steel may be made with inferior materials. What do you use?


  100. Kelly,
    Actually it was your post ‘lunch-on-the-go’ that got me wanting even more ideas for the kids. Not only more snack ideas for kids to prepare themselves, but also tips for giving the kids more eating independence, more cooking responsibility without it becoming a meal-less all-day snack-a-thon. Or maybe I’m just looking for assurance that my kids won’t forever look to me for every little morsel they put in their mouths. :)

    Thanks again,

    PS About the question on bread pan type — we had great success baking yummy no-knead sourdough bread in our cast-iron Dutch oven before our current break from grains. Sigh.

  101. Cynthia, based on my reading on the yahoo group Discussing NT, the metal to look for in stainless steel is nickel. Test it with a magnet; if the magnet is attracted to the stainless there will be no nickel content. But you’ll want to check out this info yourself. I know of no electric bread pans not constructed of aluminum, even the high-end Zojirushi. I suppose second best would be to use the dough cycle and bake the loaf in your own pan. At least there wouldn’t be the heat factor from baking. Kelly probably has a good answer for you, and I think I’ve seen her post on that Discussint NT group so she might be familiar with the posts I’m referring to.

  102. Hi Cynthia, I only use my Bosch now for breadmaking (, but even when I used my breadmaker, I still took the bread out for baking and used the stainless steel pans here: I haven’t “gone there” yet with stainless steel, but I feel confident that they are much safer than aluminum and have read that they may only be a concern for those with nickel allergies…?

    DUH, I just saw Naomi’s post now and sounds like we’re on the same page! I think it WAS the NT group where I read that about the nickel. (Thanks Naomi!)

    Angie, how about this post with more snack ideas – most are kid friendly! My kids know they can always grab a yogurt (I only buy whole milk/good brands), a meat stick (from the farm), cheese, etc. without bugging me. I only stop them if we’re close to mealtime. Sometimes they’ll just eat like that for lunch and I’m fine with that! :)


  103. For Eleanor Sommer: I make curds and whey all the time, just by setting the milk out on the counter. Sometimes I have milk that is about to go sour, so I set it out to curdle. Depending on the temp of the room, it can take from 24 to 48 hours. I then drain off the whey. I don’t know why, but my whey is never as clear as some I’ve seen. It seems I read about the storage life maybe on Ann Marie’s site, Cheeseslave. And if I can’t come up with a use for it before it goes bad (it will smell bad), my dogs absolutely love it!

  104. Kelly, I know that you have mentioned this before on your website, but I can’t seem to locate it. I have a recipe that calls for 1 chicken bouillon cube and I want to replace it with homemade chicken broth. How much chicken broth should I use to substitute for the chicken bouillon cube?

    • Hi Lauren,
      It’s been so long since I’ve used those cubes I can’t remember exactly what the instructions say, don’t they say to mix it with a certain amount of water? If so, just use that much chicken broth. Or if you’re like me, you’re not exact about anything and you just toss things in and taste-test ’til you get it right. :)

  105. Hi Kelly!
    My question is about teenagers! My son is 16, he has Asperger’s (high level, high functioning Autism) He is able to take normal classes at school and for the most part you would never know a
    he has Asperger’s. The problem is… he hates most anything that is healthy! He eats most of what I fix for meals and I don’t buy junk food (he hates that!) but he will buy it with his own money or eat it while out. Do you have any ideas on how I can get him more onboard with things? I have been following the NT lifestyle for 6 -8 mo’s now. The GAPS diet is out of the question for him because he just won’t go for it and he is too big to force feed :)! Any ideas or suggestions would be much appreciated!

  106. I’m not Kelly but and his book The Primal Blueprint really made sense to my kids and husband. I was trying to get them to do GAPS and got A LOT of complaints but was able to get everyone on board much easier talking about diet and nutrition using Mark Sisson’s perspective. It helped me too because it went from feeling like a restrictive diet to a really smart and easy way to eat. And we are still getting the healing benefits of GAPS, albeit a bit slower.

  107. Lisa, sorry, I think your comment got buried in my in-box.

    Suggestions for you:

    Do the best you can, and just try to relax about when he’s eating somewhere else. With our son I know that he’ll likely rebel when he moves out and eat junk for a while, but I just hope he’ll have stomachaches and then he’ll know what it does to him and come back to the good stuff someday!

    If he’s eating your meals at home, that’s huge! Sounds like you don’t buy junk for home, so if he eats it when he’s out somewhere, what I figure with my teen is that he’s still eating WAY better than most kids his age!

    If you have any other specific questions, let me know.


  108. Hi…
    Before i found about ph has to be under 3 for kombucha tea i would take 7-8 days for brewing,tasted good (it was during summer)now with colder weather and finding about ph even after 3-4 weeks i cant get ph under 3.4(temperature in house is never below 70(nights) and during day is around 75.Do you have any idea whats going on and what to do?

    • I only make kefir soda these days, and I’ve never been a kombucha expert, BUT, can you find a warmer spot to brew it in? Try googling to find ways to keep it warmer. Sorry I’m not more help…

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