Bone Marrow Custard

Bone Marrow Custard

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My version is based off this recipe from Kasey Culinary Adventures . Learn about the benefits of bone marrow in one of our articles! Ingredients

5 lbs beef marrow bones, unsliced

1 cup of cream

3 egg yolks

3 whole eggs

1 Tbs vanilla extract

2 teaspoons honey or maple syrup — optional

½ teaspoon of sea salt

1 tablespoon of cinnamon, or to taste

Instructions

In bowl, combine marrow (try not to include the oil), 1 cup cream, 3 egg yolks, 3 whole eggs, 2 tsp honey or maple syrup (optional), cinnamon to taste, dash of sea salt. Blend all together.

Pour into custard cups or cake pans (I used 2, 5” cake pans) and place those in a water bath.

In oven preheated to 350°F, bake until center is set. My pans took 40 minutes. Turn off oven and open door, allowing water bath to cool.

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Learn about the meaning behind our logo above.

This is a Web version of 28-page printed informational 28-page printed informational booklet . You may order printed copies via our Store.

The Weston A. Price Foundation only accepts contributions from members and/or private donations, and does not accept funds from the meat or dairy industries. Life in all its splendor is Mother Nature obeyed. – Weston A. Price, DDS

Contents

About Dr. Weston A. Price
Characteristics of Traditional Diets – 11 Principles
Dietary Guidelines
Dietary Dangers
Confused about Fats?
The Many Roles of Saturated Fats
The Fat-Soluble Activators
What’s Wrong With “Politically Correct” Nutrition?
Traditional vs. Modern Diets
Myths and Truths About Nutrition
Myths and Truths About Soy
Soy Infant Formula: Birth Control Pills for Babies Coronary Heart Disease: What the Expert Say Principles of Holistic Dentistry The Weston A. Price Foundation Become a Member of the Weston A. Price Foundation About Dr. Weston A. Price In the early 1930s, a Cleveland dentist named Weston A. Price (1870-1948) began a series of unique investigations. His portrait on the left is provided courtesy of the Price-Pottenger Nutrition Foundation who owns the copyright.For over ten years, he traveled to isolated parts of the globe to study the health of populations untouched by western civilization. His goal was to discover the factors responsible for good dental health. His studies revealed that dental caries and deformed dental arches resulting in crowded, crooked teeth are the result of nutritional deficiencies, not inherited genetic defects. The groups Price studied included remote villages in Switzerland, Gaelic communities in the Outer Hebrides, indigenous peoples of North and South America, Melanesian and Polynesian South Sea Islanders, African tribes, Australian Aborigines and New Zealand Maori. Wherever he went, Dr. Price found that beautiful straight teeth, freedom from decay, good physiques, resistance to disease and fine characters were typical of native groups on their traditional diets, rich in essential nutrients.When Dr. Price analyzed the foods used by isolated peoples he found that, in comparison to the American diet of his day, they provided at least four times the water-soluble vitamins, calcium and other minerals, and at least TEN times the fat-soluble vitamins, from animal foods such as butter, fish eggs, shellfish, organ meats, eggs and animal fats—the very cholesterol-rich foods now shunned by the American public as unhealthful. These healthy traditional peoples knew instinctively what scientists of Dr. Price’s day had recently discovered—that these fat-soluble vitamins, vitamins A and D, were vital to health because they acted as catalysts to mineral absorption and protein utilization. Without them, we cannot absorb minerals, no matter how abundant they may be in our food. Dr. Price discovered an additional fat-soluble nutrient, which he labeled Activator X, that is present in fish livers and shellfish, and organ meats and butter from cows eating rapidly growing green grass in the spring and fall. All indigenous groups had a source of Activator X, now thought to be vitamin K2, in their diets.The isolated groups Dr. Price investigated understood the importance of preconceptual nutrition for both parents. Many tribes required a period of special feeding before conception, in which nutrient-dense animal foods were given to young men and women. These same foods were considered important for pregnant and lactating women and growing children. Price discovered them to be particularly rich in minerals and in the fat-soluble activators found only in animal fats.The isolated people Price photographed—with their fine bodies, ease of reproduction, emotional stability and freedom from degenerative ills—stand in sharp contrast to civilized moderns subsisting on the “displacing foods of modern commerce,” including sugar, white flour, pasteurized milk, lowfat foods, vegetable oils and convenience items filled with extenders and additives.The discoveries and conclusions of Dr. Price are presented in his classic volume, Nutrition and Physical Degeneration. The book contains striking photographs of handsome, healthy, indigenous people that illustrate in an unforgettable way the physical degeneration that occurs when human groups abandon nourishing traditional diets in favor of modern convenience foods.The photographs Dr. Weston Price took illustrate the difference in facial structure between those on native diets and those whose parents had adopted the “civilized” diets of devitalized processed foods. The “primitive” Seminoles pictured on the left have wide, attractive faces with plenty of room for the dental arches. The “modernized” Seminole girl on the right, born to parents who had abandoned their traditional diets, has a narrowed face, crowded teeth and a reduced immunity to disease. Photos courtesy of the Price-Pottenger Nutrition Foundation , who owns the copyrights. All rights reserved. Characteristics of Traditional Diets – 11 Principles> The diets of healthy, nonindustrialized peoples contain no refined or denatured foods or ingredients, such as refined sugar or high fructose corn syrup; white flour; canned foods; pasteurized, homogenized, skim or lowfat milk; refined or hydrogenated vegetable oils; protein powders; synthetic vitamins; or toxic additives and artificial colorings. All traditional cultures consume some sort of animal food, such as fish and shellfish; land and water fowl; land and sea mammals; […]

Read more at www.westonaprice.org

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