Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and The... (97 page)

Marinate lamb in wine for several hours or overnight. Remove from wine and dry off well with paper towels. (This is very important. If the meat is too damp, it will not brown.) In a heavy, flameproof casserole, brown the meat in batches in butter and olive oil, removing to a plate. Pour out browning oil and add stock, wine used in the marinade and tomato paste. Bring to a boil and skim. Add peppercorns, cloves, orange peel and garlic. Return meat to casserole along with the lamb bone, if you have it, cover and bake at 300 degrees for several hours or until meat is tender.

One-half hour before serving, add turnips and carrots to the casserole. Just before serving, add arrowroot mixture, spoonful by spoonful, until desired thickness of sauce is obtained. Remove bone and thyme. Season to taste. Add sauteed onions. Steam peas in a vegetable steamer for about 1 minute and add to stew.

Carnitine is an unusual amino acid that is biosynthesized in the liver of humans and is found highest in muscle and organ meats in the human diet. [The most abundant source of carnitine is lamb.] Carnitine is not found in vegetable sources. In human metabolism, it is utilized as a material which transfers fatty acids across the membranes of the mitochondria. . .where they can be used as a source of fuel to generate energy. In the absence of proper carnitine levels within the cell, the fatty acids are poorly metabolized and can build up within the cell or the surrounding medium, thereby leading to elevated blood fat and triglyceride levels. Carnitine has been found to have an important regulatory effect upon fat metabolism in heart and skeletal muscles. The administration of carnitine in tissue culture has been shown to stimulate fat metabolism and encourage the clearance of triglycerides and fatty acids.

Carnitine. . .is manufactured in the body from the amino acids lysine and methionine but again not at levels adequate to meet the needs of all individuals, particularly if they are on a low lysine or methionine diet. . .. The spermatozoa from lysine-depleted animals became infertile due to potential carnitine insufficiency. This is the first tissue to show deficiencies in animals that have been deprived of carnitine or lysine. . .. There seem to be genetic limitations on the ability of some individuals to synthesize carnitine from lysine or methionine, and therefore in these individuals carnitine may be an essential nutrient. Jeffrey Bland, PhD
Octacosonal, Carnitine and Other "Accessory" Nutrients

INDIAN-STYLE LAMB STEW

Serves 4-6

2 pounds lamb, cut into ¾-inch pieces

1 cup yoghurt

seeds of 5 cardamom pods

1 teaspoon cumin seeds

1 teaspoon coriander seeds

4 tablespoons
clarified butter

1 medium onion, finely chopped

2-3 cups
beef stock
or
lamb stock

2 cloves garlic, peeled and mashed

½ teaspoon saffron threads soaked in 2 tablespoons water

1 tablespoon freshly grated ginger

3 tablespoons green chile peppers, chopped (hot or mild)

¼ teaspoon ground turmeric

juice of 3 limes or 2 lemons

2 tablespoons arrowroot mixed with 2 tablespoons filtered water

¼ cup cilantro, chopped

1 cup crispy almond slivers (
Crispy Almonds
)

Marinate the lamb in yoghurt in the refrigerator for 12 to 24 hours.

Spread the cardamom, cumin and coriander seeds on a plate and bake at 350 degrees for 10 to 15 minutes until browned. Heat clarified butter in a flameproof casserole and saute the onions with the seeds. Add lamb, marinade and stock. Bring to a boil and skim. Add soaked saffron threads, garlic, ginger, chile peppers, turmeric and lemon or lime juice. Cover the pot and simmer over low flame for about 1½ hours, stirring occasionally. Add arrowroot mixture, a spoonful at a time, until desired thickness is obtained. Just before serving, stir in cilantro and almonds. Serve with
basic brown rice
and
fruit chutney
.

Animal foods containing saturated fat and cholesterol provide vital nutrients necessary for growth, energy and protection from degenerative disease. Animal fats, like sex, are necessary for reproduction. Humans are drawn to both by powerful instincts. Suppression of natural appetites leads to weird nocturnal habits, fantasies, fetishes, bingeing and splurging.

Animal fats are nutritious, satisfying and they taste good. "Whatever is the cause of heart disease," said the eminent biochemist Michael Gurr in a recent article, "it is not primarily the consumption of saturated fats." And yet the high priests of the lipid hypothesis continue to lay their curse on the fairest of culinary pleasures—butter and Bernaise, whipped cream, souffles and omelets, full-bodied cheeses, juicy steaks and pork sausage.
The Oiling of America

Zinc is critical for brain function. It is absorbed from the blood supply into the outer cortical areas of the brain where memory, language, reason and insight are controlled. The eyes are equally dependent on zinc. In fact, one of the highest concentrations of zinc is in the eyes. High concentrations are also found in the prostate gland and the seminal fluid. Zinc plays a part in hundreds of enzymes including those that break down alcohol and help digest carbohydrates. Zinc is also required in the synthesis of insulin and in DNA, the master substance of life.

The best sources of zinc are oysters and red meat. Brewer's yeast, whole grains and pumpkin seeds will also supply this vital mineral if properly prepared to neutralize zinc-blocking phytic acid. Soy foods will block zinc unless they undergo a long period of fermentation. SWF

MOROCCAN-STYLE LAMB STEW

Serves 4-6

3 pounds lamb cut into 2-inch chunks

6 cloves garlic, peeled and mashed

½ cup extra virgin olive oil

4 teaspoons ground cumin

1 tablespoon freshly grated ginger

1 teaspoon sea salt

1 teaspoon ground turmeric

1 teaspoon paprika

1 teaspoon ground cinnamon

2 teaspoons dried green peppercorns, crushed

2-4 cups
beef stock
or
lamb stock

¼ teaspoon saffron threads

2 tablespoons arrowroot combined with 2 tablespoons filtered water

15 black olives (optional)

½ cup chopped
preserved lemon
or grated rind of one lemon

1 cup pitted prunes or dried apricots, chopped

¼ cup chopped cilantro for garnish

Make a mixture of garlic, olive oil, cumin, ginger, salt, turmeric, paprika, cinnamon and pepper. Marinate lamb pieces in marinade for several hours or overnight.

Place marinated lamb and marinade in a heavy, flameproof casserole along with stock. Bring to a boil and skim. Reduce heat to a simmer and add saffron. Cover casserole and bake at 300 degrees for about 2 hours or until meat is tender. Stir in olives, lemons or lemon peel and prunes or apricots and simmer another ½ hour. Transfer casserole to medium flame on stove. Spoonful by spoonful, add the arrowroot mixture until desired thickness is obtained. Ladle into bowls and garnish with cilantro. Serve with
bulgur casserole
or
wheat berry casserole
.

Roger J. Williams, PhD. . .. believes that, since adults of widely different ethnic stock can physically thrive, without any cardiovascular symptom formation, on a high-fat, high-cholesterol, high-caloric diet, "the evidence points strongly (contrary to popular medical thinking) toward the conclusion that the nutritional microenvironment of the body cells—involving minerals, amino acids, vitamins—is crucial, and that the amount of fat or cholesterol consumed is relatively inconsequential." William H. Philpott, MD
Victory Over Diabetes

Candida albicans
resides in the lower bowel of the intestinal tract and consumes simple sugars and produces alcohol as one of its by-products. While the yeast cells live off sugar and carbohydrates, the HIV virus lives off proteins that are not completely broken down in the stomach into their constituent amino acids. For harder to digest proteins, like "glutens" in certain grains like wheat and "casein" in most dairy products and other proteins like eggs and meat cooked at high temperatures, the efficiency of protein digestion could drop to 60% or less. The higher the temperature the meat is cooked, the more coagulated the protein becomes and the harder it is for the digestive juices, like hydrochloric acid and pancreatic enzymes, to break down the proteins into simple amino acids. If 40% of the protein you ate passed into the colon undigested, the HIV virus could have a field day reproducing itself. Mark Konlee
Health Freedom News

VEAL CHOPS

Serves 4

4 pasture-fed veal chops

juice of one lemon

½ teaspoon dried thyme

2 tablespoons butter

2 tablespoons extra virgin olive oil

½ cup dry white wine or vermouth

2 cups
beef stock

Marinate chops for several hours in lemon juice mixed with thyme. Dry thoroughly and brown in a heavy skillet, two at a time, on both sides in the butter and oil. Pour out browning oil and pour in the wine and stock. Bring to a rapid boil, stirring to scrape up any accumulated juices in the pan. Skim sauce and return the chops to the pan. Reduce heat to a simmer, cover and cook about ½ hour or until chops are tender. Remove chops to a heated platter and keep warm in the oven. Bring the liquid to a rapid boil, skimming occasionally, until sauce reduces and thickens.

About the time we began exporting cokes and fast foods to the Soviet Union, we imported from the Russkies a book brimming over with secrets of long life. You judge who got the better deal.

Dr. G. Z. Pitskhelauri, famous Russian gerontologist, based his book
The Long Living of Soviet Georgia
on underlying reasons for the super longevity of residents of Georgia, supposedly the home of more 100-year-olds (and older) than any other area of the world. . .. Startling is the word for their typical diet, which contains two main items that are almost taboo in this country: fatty meats and whole milk products, as well as native sauces, herbs, various vegetable greens and a moderate amount of natural wines (nonsulphured). James F. Scheer
Health Freedom News

On average, Finnish people have the highest cholesterol in the world. According to the diet-heart idea's proponents, this is due to the fat-rich Finnish food. The answer is not that simple, however. This was demonstrated by Dr. Rolf Kroneld who compared inhabitants of the village of Inio near Turku with those of North Karelia and in southwest Finland.

Apparently a health campaign had struck Inio. There the consumption of margarine was twice as great and the consumption of butter only half as what it was in the other places. Also, the people of Inio preferred skimmed over more fat milk; the residents in the other places did not. But the highest cholesterol values were found in Inio. The average value for male Inio inhabitants was 283, in the two other places it was 239 and 243 mg/ dl. Regarding women, the difference was still greater. Uffe Ravnskov, MD, PhD
The Cholesterol Myths

VEAL SCALLOPINI

Serves 6

1½ pounds pasture-fed veal scallopini

juice of 2 lemons

1 cup unbleached flour

1 teaspoon pepper

3 tablespoons butter

3 tablespoons extra virgin olive oil

½ cup cognac or dry white wine

2 cups
beef stock

1 cup
piima cream
or
creme fraiche