A friend of mine was observing me making my breakfast the other day. She’s been hip to the dangers of low-fat diets and the benefits of saturated fat for some time now, but even so she was pretty surprised with just how much fat I was plowing into my smoothie. We thought it might be fun to actually measure the amount and do a full nutritional analysis on my breakfast.
Here’s the recipe:
- 1.5 cups of whole, raw milk
- 8 oz. of whole, plain yogurt made with raw milk
- 1/4 cup of cream
- 3 TBS of extra virgin coconut oil (melted)
- 1 TBS of raw, grass-fed butter(melted)
- 1/2 cup of strawberries (frozen or fresh, depending on season)
- 1/2 cup of blueberries (frozen or fresh, depending on season)
- 1/2 cup of raspberries (frozen or fresh, depending on season)
- 2 raw egg yolks (from pastured chickens)
And here’s the nutrition breakdown:
The results are enough to give a cardiologist a heart attack. My morning fruit smoothie contains 88 grams of fat and 1,097 calories. 66% of those calories are coming from fat. According to the calorie calculators (that I normally pay no attention to), a person of my height and weight that is very active should consume approximately 2500 calories per day and no more than 83 grams of fat in a day (at 30% of calories). As you can see, I’m blowing right past that in my first meal of the day!
Of course the powers that be suggest that only 1/3 of those fat calories come from saturated fat. Oops! A full 62 of those 88 grams of fat in my smoothie are saturated. Yum!
Anyone still laboring under the delusion that eating saturated fat makes you fat might think I weigh 300 pounds eating a breakfast like this every day. On the contrary, I have to struggle to keep the weight on. I am 6’2 and weigh about 170 pounds. Yes, I am relatively active but nothing extreme. I commute by bicycle almost everywhere, and that makes a big difference. I go to the climbing gym once or twice a week, surf and kiteboard when I can, and practice martial arts occasionally. But we’re not talking about 1.5 hour workouts on the Stairmaster or running half-marathons every day.
What’s great about this breakfast is that it fills me up until lunch (because of all the fat, of course) and gives me all the nutrition I need for the morning. As you can see from the following chart, the smoothie is almost meeting (and in one case exceeding) the US RDA of several vitamins and minerals:
I should also point out that this is generally the only sweet thing I eat each day. I have completely lost my craving for sugar. I mean completely. No deprivation, no rules – I just don’t want it anymore. This is coming from a guy who started cooking at a very young age just so he could make his own chocolate chip cookies!
How did I lose my craving for sugar? By eating a lot of fat. Fat creates satiety, which is the feeling of being satisfied after eating. When we don’t eat enough fat, we crave carbs and sugar because we don’t feel satisfied. And ironically, eating carbs and sugar cause hormonal changes that stimulate more cravings for carbs and sugar. It’s a vicious cycle. So if you want to reduce your cravings for sugar, eat more fat! Saturated, animal fats of course.
In case you’re wondering, lunch and dinner are usually some kind of grass-fed meat along with a cooked vegetable and a salad. And of course the vegetables are covered with butter or cheese, and the salad has nuts, avocado, cheese and olive oil. Why? Read my recent article “Have some butter with your veggies!” to find out.
{ 49 comments… read them below or add one }
Greetings Chris,
I found your blog through a comment you made on Stephan’s blog, and I’m psyched that I clicked over. I’ve read many of your posts, and really appreciate your insights, analysis, and clear writing style.
I overhauled my nutrition after I read Taubes 18 months ago, and concurrently discovered a wealth of thoughtful blogs that continue to educate me. It’s nice to see a fellow Cal grad like you (go Bears!) helping to lead the (growing) conversation on these topics.
The smoothie sounds awesome, and I am now inspired to try adding melted coconut oil and butter to one of mine (I usually rely on a big helping of cream as my main fat source).
On a related note, and if not too much trouble, I wonder whether you could suggest good local places to find raw dairy (I live in the Berkeley area)?
Thanks!
Mark
Hi Mark,
Thanks for the feedback! We’re fortunate to live in the Bay Area, because we have such abundant access to raw dairy and grass-fed meat. We’re one of only a few states where it’s legal to purchase raw milk in stores, although we have to keep fighting for the right every year. You can buy raw milk and cream from Berkeley Bowl and Whole Foods. There are two brands: Organic Pastures and Claravale. Organic Pastures is 100% grass-fed, whereas Claravale is finished with grain. That said, Claravale has done tests and claimed that the vitamin content of their milk is nearly identical to milk from 100% grass-fed milk. I much prefer the taste of Claravale so that’s what we drink here.
Good luck,
Chris
very interesting work, chris. i do appreciate your blog – really informative and useful. one thing i’m wondering is, how much of your work are you basing on chinese medicine (given that you are studying it)? dairy products are cold and damp, and are usually not recommended for most people (or, at the very least, recommended in moderation) – they can weaken the functionality of the spleen and stomach, which, as you know, can lead to a multitude of health problems. so i’m surprised to see how much you recommend eating these large quantities of dairy products on a daily basis.
how would you assess your spleen’s function? does it seem capable of handling the amounts of dairy products that you consume? of course, it would be hard to gauge this without looking at your tongue and pulse, and asking a few more health-related questions. perhaps you may be able to handle these amounts of cold and damp, but i know that a lot of people in our society are suffering from low to extreme amounts of spleen impairment, and i wonder about encouraging people to consume dairy products at this rate. the nutritional benefits of which become negligible and potentially even harmful when consumed by people with weak digestive assimilation.
thanks
Zak,
That’s a great question. First, you may have noticed that all of the dairy products in the smoothie are raw. There is a tremendous difference nutritionally between raw and pasteurized dairy. In the simplest terms, pasteurized dairy is a processed food and raw dairy is a whole food. Raw dairy contains lactase, which is the enzyme necessary to digest lactose. I am relatively lactose-intolerant myself, and can’t tolerate much pasteurized dairy in any form. However, I can consume as much raw dairy as I want and it gives me none of the symptoms I get from pasteurized dairy (nasal congestion, indigestion, etc.) Raw dairy also contains probiotics which assist in digestion, whereas pasteurized dairy does not.
As you can see they are really not the same food at all. I have several patients that, like myself, can’t tolerate pasteurized dairy but actually thrive on raw dairy. From a TCM perspective, I’d say that pasteurized dairy causes damp whereas raw dairy does not (for most people). Of course when dairy was originally classified as cold and damp in China, it was not pasteurized. I appreciate that even raw dairy may have this effect on certain individuals. Nevertheless, it isn’t my experience with myself or with my patients so I continue to recommend it in most cases because of its superior nutritional benefits.
That said, at one point I was on a healing diet called the GAPS diet where I wasn’t eating any disaccharides (long-chain sugars found in grains, milk, starches, etc.) for almost a year. That healed my gut to the point where I am now able to enjoy the raw dairy, and a small amount of grains and starches (though I don’t really care for them).
This is awesome, Chris. thanks for giving a depiction of what you intake. I can see myself doing this so on, too.
Thanks for the reply, Chris! I think I’ve actually noticed Claravale at the natural grocery — will look more closely and give it a try.
I’m interested to hear your thoughts on Zak’s question — I’m not knowledgeable at all about Chinese medicine, but from a more general perspective it seems there is a school of thought among the “paleo” crowd that dairy should be minimized (although I’ve also read that dairy is much less problematic once you eliminate wheat). Anyway, I eat rather generous amounts of full-fat dairy without (apparent) problems — aged + pastured cheeses, high fat yogurt, and pastured butter + cream — but often wonder whether I should cut back somewhat.
One other question… if you would… related to smoothies. I’ll typically throw a scoop of (unsweetened) whey protein isolate into my periodic smoothies. I noticed on a post you wrote about soy that WAPF counsels strongly against soy protein isolate as a highly processed/altered food. Do you think the same principle applies to whey protein isolate (i.e. perhaps it’s a “lesser” evil than SPI but still best avoided)? Thanks!
Mark
Mark,
I replied to Zak’s question above.
I don’t recommend whey protein. It’s a highly processed food (actually a waste by-product of the cheese manufacturing process). Also, eating lean protein of any kind (whether lean meat or lean dairy) can deplete the body of fat soluble vitamins A & D needed for protein and mineral assimilation, proper growth, thyroid function, healthy brain and nervous system and normal cell function. Granted, consuming a lot of fat along with a lean protein will mitigate that, but the processed nature of whey powder is enough to make me avoid it.
If you’re looking to boost the protein, I’d add some nut butter or another pastured egg yolk or two. You could also consider something like hemp seed, provided your omega-6 intake is relatively low.
Chris
Chris – Makes a lot of sense, and I appreciate the suggestions. Thanks again for the replies.
Mark
I only wish I knew where I could get raw milk (I’m in California) and grass-fed beef. What do you do with the egg whites, and why leave them out?
You’re in luck to be in California. We live in one of the few states in which it’s legal to buy raw milk in stores. I’m not sure exactly where you are, but if there’s a Whole Foods near you they carry it.
I generally just compost the whites. Raw egg whites should not be consumed. They contain inhibitors of the digestive enzyme trypsin, which are destroyed by heat. Consuming 100 grams of raw egg white with one egg yolk compared to consuming the same food cooked was shown in one study to reduce protein digestion from 90 percent down to 50 percent.
Raw egg whites also contain an anti-nutrient called avidin. Avidin is a glycoprotein that binds to the B vitamin biotin, preventing its absorption. Biotin is necessary for fatty acid synthesis and the maintenance of blood sugar, and is especially important during pregnancy when biotin status declines.
See my post Three Eggs a Day Keep the Doctor Away for more information. Also check out this offsite article The Incredible, Edible Egg Yolk by Chris Masterjohn.
Hi, thank you for all your terrific and helpful information for those of us wanting to eat according to WAPF and diets similar to it. I was macrobiotic for 18 years after having it cure my lymphoma. However, after it was gone, I developed other chronic health problems as a result of becoming so depleted nutritionally. My search for a better way led me eventually to WAPF and I’ve felt and have become much better and healthier from it.
However I have two questions/comments from the article above: 1) I also used that shake in the mornings (all raw dairy from a local farm, just as your recipe is). And I gained SO much weight from it! I really loved it, it was so tasty and satisfying, but I just gained more and more weight from it, and had to stop (I’m about 20 lbs. overwieght at this point and having weight symptoms from it). I’ve not been able to drop that “shake” weight either (I gained about 10 lbs from it, I had it for breakfast for about 2-3 weeks ). So, obviously, not everyone benefits from it……
2) I understand the theory behind not having egg whites, but that just reminds me of the other ways of eating where things are not consumed “whole” – that is, in their natural whole form. So if egg white were meant to be taken out, perhaps we should not be consuming them……..???
Thanks again for your wonderful site and your great help!!!
Mia
Hi Mia,
I agree that fat and overall caloric intake must be tailored to each individual. There are some who believe everyone can eat a limitless amount of fat and not gain weight. On the other extreme, there are people who say that it doesn’t matter what you eat at all, that weight loss (or gain) is a simple function of “calories in, calories out”. I tend to think the truth is (as usual) somewhere in the middle of these extremes and will vary from individual to individual.
Regarding egg whites, I’m not advising people not to eat them in general, just not to eat them raw. Raw egg whites have trypsin inhibitors that inhibit protein absorption. These are destroyed when the whites are cooked.
Thanks for your feedback!
Thank you for your reply and thoughts, as always
Mia
Haha.. I remember halfway analysing this same smoothie with you in the school kitchen one day… I think we estimated >100 grams of fat. At least its only 88! (jk) =)
Yeah, that’s right! Maybe I’ll add some more fat to get it >100g.
This and your other posts are excellent. I hope this knowledge becomes more mainstream so that people can stop fearing fat. Maybe we need to change the name (“fat”) to get people to understand.
Your point that fats satisfy you faster than sugars makes perfect sense and I think that that someone who hasn’t taken chemistry can grasp. Thanks for the insight.
Thanks for your feedback, Jessica! Glad to hear you like the blog.
I found your blog via Yahoo Shine! and read your informative post on saturated fats. I was curious about this breakfast of yours. It sounds like you’d spend the whole morning on the toilet after something like that. I can’t imagine drinking that much fat at once and not having digestive symptoms. The cream alone would cause me to stay close to the facilities, just in case. Or is it something that you become used to over time?
Another item of interest is your claim that it has killed your need for sugar. I am addicted to sugar, and this is the major cause of the 20-30 extra pounds I carry around with me. I am active, however, and I maintain a moderately high level of fitness, despite the extra weight. If I up the fat in my diet, is it safe to say that my sugar cravings would concomitantly reduce? Personally, I like them together (i.e., cookies, brownies, cakes, etc.), but I’m willing to try frying mushrooms and my other favorite vegetables and meats and adding fat to my salads if it’ll lower my craving for sweets. Currently, my breakfast is about 1-1/2 cups rice chex, a cut-up banana and liberal rice milk on top (regular milk hurts me). So, what can one substitute for all the milk products in this monster? I don’t live anywhere near a health food store (even the regular grocery stores are a half hour drive). I look forward to reading more of your posts. Cheers!
I feel great after my breakfast smoothie. The body prefers burning fat for energy to carbohydrates. However, if you’ve been emphasizing carbs over fat it will take some time for you to adjust to a low-carb, high fat diet. I’d recommend taking L-carnatine, which helps the body metabolize fat and burn it as energy, and ox bile, which helps emulsify and absorb fat. You’ll need to take some time to make the transition.
Your breakfast is extremely high in carbohydrates. All carbs, especially “simple” carbs like bananas, rice milk and rice chex, quickly break down into sugar. The more sugar you eat, the more sugar you’ll crave. What’s more, the excess sugar in your blood is converted to triglycerides in the liver. Triglycerides are fat. Most people don’t understand this key point. Eating fat doesn’t make you fat – eating carbs (sugar) makes you fat. High blood sugar, which you almost certainly have from the breakfast you’ve described, also puts you at risk for numerous health conditions, including diabetes, heart disease and cancer.
You can confirm the effect your diet is having on your blood sugar by taking a simple blood glucose test. Go to Walgreens or your local drugstore. Get a home glucose test kit – the kind that diabetics use. Eat your normal breakfast, and then take your blood sugar reading about an hour afterwards. A blood sugar level of 140 mg/dl after a meal carries 30-60% increased (relative) risk for heart attack and other events. The increase in risk begins at even lower levels, perhaps 110 mg/dl or lower after-eating.
Studies have consistently shown that low-carb diets are better for weight loss and for overall health than low-fat diets. See my post Low-carb Diet Best for Weight Loss for more on that.
I would highly recommend you read Diana Schwarzbein’s book The Schwarzbein Principle. She will explain in plain language the danger of low-fat, high-carbohydrate diets and the importance of protein and quality traditional (saturated) fats. Another great book to read is Nina Planck’s Real Food.
Thanks for your quick response! I’ve had my blood sugar tested recently, and it is around 90 mg/dl fasting level. But it probably spikes after such a breakfast. But I concede it isn’t the best breakfast, just the most convenient. I appreciate the reading suggestions. They’ll probably give me some ideas on what to substitute that will work with my lifestyle. I begin to wonder if too many carbohydrates is a problem also for my husband, who seems unable to tolerate garlic and onions and has chronic ulcer and digestive upsets. But, as I said, I’ll keep reading your blog and try the above titles for more information. Thanks again!
About the raw milk… is regular milk unhealthy that’s why you switched?
What’s your opinion on juicing? I watch jay kordich or jack lalane and am a big follower of juicing carrots, beets, etc. I know the juice contain tons of fructose but perhaps the healthy enzyme benefits outweigh the sugar/carb overload?
I wouldn’t say pasteurized milk is “unhealthy”, but it doesn’t have the enzymes and beneficial bacteria that raw milk has. I can’t digest pasteurized dairy very well, but I do very well on raw milk.
Juicing is great – in moderation. As you pointed out, there is a lot of sugar in those juices, especially the apple & carrot most people use a lot of. And no fiber to slow down absorption. Just shoots right in the bloodstream.
With eggs being mostly monounsaturated (not saturated), and with a high omega-6 to omega-3 ratio (15:1 according to this*), I didn’t expect to see eggs on the high-saturated fats breakfast list!
*http://blog.nutritiondata.com/ndblog/2009/06/eggs-and-inflammation.html
I’m starting to lose some of my hair, so I’ve been thinking of upping the omega-6 ala http://en.wikipedia.org/wiki/Linoleic_acid
The eggs I eat are pasture raised and have a much better n-6 ratio than commercial eggs. Eggs are one of the most nutrient dense foods on the planet. They’re not high in sat fat, but they’re high in cholesterol which is an essential nutrient.
Thanks, I forgot to mention regarding juicing.. my family has a history of type 2 diabetes, but at least for now I’m good. I’ll drink a 6oz glass of pure beet juice on an empty stomach and my blood sugar will jump from the low 90′s to a maximum of ~110 (an hour later).
High carb vs high fat breakfast study shows high fat shows you may not feel as full doing high fat:
http://www.ncbi.nlm.nih.gov/pubmed/10435117
Certainly true for me!
Just curious, I get fat is preferable to carbs, but is fat preferable to non-fat? For example, should you purposely select fat milk over non-fat milk, etc?
Yes, absolutely. Low-fat or non-fat proteins are not only undesirable, they’re dangerous. See this: http://thehealthyskeptic.org/have-some-butter-with-your-veggies
Get me some o’ that breakfast! I’m hungry just reading about it!!! Hooray for saturated fats!
according to this today, the beneficial bacteria is made by the body, not consumed..
http://nutritiondiva.quickanddirtytips.com/is-raw-milk-good%20-for-you.aspx
Although, my guess is that even if you get the good bacteria from yogurt (as opposed to milk of any kind), the stomach acids would kill it anyways!
If Chris eats this smoothie quite regularly it would be interesting to know if he’s had a blood test and what the cholesterol screening numbers look like, the LDL/HDL and triglycerides.
Hi, Chris,
I am revisiting this post after a year of having changed my breakfast from the cereal I described earlier to fruits along with my favorite omelet fried in coconut oil (this morning I had a bacon, spinach and cheese 2-egg omelet). Having changed just this one aspect of my diet–the type of food I consume in the morning–I have lost 25 lbs. this year and have a total cholesterol of 188, HDL 65, LDL 110 and triglycerides of 65. Although there was a flag raised on the numbers due to the higher than normal LDL, I’m not too worried, as the triglycerides are very low. My husband, on the other hand, has a total cholesterol not much higher than mine (192), but his HDL is low (43), LDL higher (124) and triglycerides much higher than mine (127). He still eats potato chips and about 2-3 times the bread and bread products that I do (I’ve pretty much given up all the “crunchy” stuff except when I eat raw carrots, which are just as good with dip as any chip). Although I still have a bad weakness for sweets, I think the advice you gave me about lowering carbohydrates for breakfast has paid off! Oh yes, my fasting glucose tested lower this time–78. Cheers and thanks for all the good advice!
Congratulations onnamusha! That’s fantastic.
Kenji, here’s my last VAP test. I’ve highlighted the important parts. My triglycerides/HDL ratio (which is the best indicator of heart disease risk on a standard lipid profile) is 0.66, well below the suggested cut-off of 2.
And, as you can see, I’m firmly within Pattern A. This should be no surprise. As I’ve pointed out before, saturated fat increases HDL and decreases small, dense LDL & triglycerides – whereas carbs have the opposite effect. Onnamusha’s experience is yet another example of this.
Ouch! on the triglycerides/HDL ratio for my husband! (His worked out to be just under 3)! If only I could figure out how to wean him off the bready stuff, but he’s convinced that carbohydrates are easy on his stomach (he has a chronic ulcer and many other digestive issues). He refuses to eat breakfast at all due to always feeling ill in the morning, but he also absolutely has to have a cup of coffee in the morning or else he can’t function (I understand this myself, being similarly addicted). Although I’ve managed to increase the amount of vegetable matter and non-fatty meat he consumes, he maintains he is sensitive to dairy (but still insists on having sour cream dip) and lays off heavy meats like hamburger or bacon when he is having digestive troubles. And I may never get him to eat breakfast–he flatly refuses anything I offer him. Not sure what to do with him, really…he requested an “ulcer-friendly” dinner tonight, so I suggested a pork roast with vegetables. If he manages to eat just that without a bunch of bread and chips on the side, he might be all right. Cheers and wish me luck!
The key, of course, is to address his digestive problem so he can eat real foods. I suspect he has hypochlorhydria (low stomach acid) because of his apparent difficulty digesting protein, and because H. pylori, the bacterium that causes ulcers, thrives in a low acid environment.
He has been tested for H. pylori and the test was negative. I think his issue is mainly with the excess fat in the meats, not the protein. He is prone to intestinal issues when he eats too much fat. The dairy (cheese, milk products) and also sweets (especially chocolate) tend to exacerbate any reflux issues or immediate indigestion problems. I’ve also switched from wheat pasta to rice pasta when we have pasta, so that he can eat it (wheat pasta is impossible for either of us to digest, but we don’t have it often anyway).
If it was a blood test for H. pylori, you can’t depend on those results.
Fat malabsorption is a sign of poor GB/liver function. A detox would definitely be in order.
It was some sort of breath test (I can’t remember the actual method, but I do remember it was odd and didn’t involve a blood sample). Thanks though for the lightbulb advice on the GB/liver issue. I didn’t think about the fact that anyone I’ve known with gall bladder problems has problems that are much like this. I wonder if my doctor would be able to suggest a detox routine that my stubborn and irritable husband would be able to follow? He’s notoriously flagitious about trusting any sort of medical professional, so it is always a sticky issue getting him to change any practice for health reasons. He won’t exercise unless a bear is chasing him, but if I can convince him a simple diet substitution would make his digestive problems go away and show him quickly that it works, that’d be ideal.
Tough position to be in, and I don’t envy you. My experience is that people change only when they’re ready. Trying to force it before that is a recipe for disaster. But of course it’s difficult not to try when you care about that person and want them to be well.
Hi Chris
Thanks for your work. I have been doing much research and reading on nutrition myself and I am getting seriously overwhelmed with constant flip-flops, conflicting advices and proving/disproving studies. ARGH!
A quick observation however: I rock-climb regularly, and I am at my peak when I eat enough carbs (with brown rice being best apparently) before a session. If I don’t, I experience a dramatic drop in endurance/strength. Now, I have to try eating fat instead of carbs and report on the results!
Also, I am French… and people have been eating LOTS of bread for a very long time. My grandparents still eat bread with about anything (and I am glad to report they’re all past 80 and still active and pretty healthy). The grain prohibition seems to conflict with, say, Michael Pollan’s advice (which is partly based on Weston Price’s findings) of eating whatever is traditional in your culture… So, what to do? The more I read, the more puzzled I get.
The best course of action is always the one determined through experimentation.
Hi Chris,
I’ve was turned on to the Perfect Health Diet and your blog a couple of months ago and have been adjusting my diet and doing research ever since. I really enjoy your blogs and I liked your Breakfast Smoothie and have been making my own version at home trying to stay as close to yours, but living in MD getting raw milk is next to impossible. That said, I have 2 questions.
1. How can you possibly drink the entire smoothie? It makes 3 or 4 tall glasses, way more than I can drink in one sitting. My wife and kid have some and I still have some left over to add to fruit and cottage cheese the next day or 2.
2. Seems that the smoothie, and I think the 3 tablespoons of coconut oil in particular are giving me constipation. This did not happen for the first month or so of the diet, but started up right when I tried the smoothie. Is this typical in any way? I’ve always eaten more saturated fat than was considered healthy, but also ate lots of grains and some sugar. I cut those out along with the refined vegetable oils and all was well until the smoothie. Any ideas would be appreciated. They do taste great.
Jay:
1. I have a fast metabolism and I’m very active.
2. Constipation is almost always about insufficient or bad gut flora. Try eating more fermented foods or taking a pro/pre-biotic.
I need your help. I have CFS — been disabled for 13 years now, and getting worse — also have high anxiety — that ‘wired by (extremely) tired’ feeling.
Folks have suggested the GAPS diet, SCD., etc.. I’m not sure I have the energy, let alone the money to try these diets, but first want to run a couple questions by you.
I’m very skinny — and this has worsened in the last year, esp the last six months, even losing muscle in my hands and feet. So I need to GAIN weight, not lose it.
But every time I try adding more saturated fat to my meals, I get palpitations, and/or very uncomfortable “restless leg” type symptoms. Really, really uncomfortable.
What would you suggest?
Hi Chris,
Found this blog post a while ago and have intentions of trying it out soon, but I was just wondering what your opinion is on having it straight after a strength workout?
My current aim is putting on muscle mass and all is going well right now, and I’m just on the look out for new food recipes to keep things fresh on the nutrition side of things.
Normally I’d have a high protein meal after my workouts, but I was just wondering as this is a high fat meal is it beneficial or not to have straight after a strength workout??
Your thoughts would be appreciated!
Cheers
Saw this old blog post on Twitter tonight and I’m glad I did!
I can’t find raw milk in my area, although I’ve been getting milk from the Happy Cow creamery here in South Carolina. It’s from grass-fed, hormone-free and antibiotic-free cows and uses “old timey” low-temp vat pasteurization. It’s non-homogenized, absolutely delicious and the closest to raw available to me. Happy Cow makes awesome butter, cream and cottage cheese too!
http://www.happycowcreamery.com/
I’ve been looking for a good full-fat smoothie recipe that will tide me over until lunch.
Never thought of putting BUTTER in it along with my coconut oil.
Gonna try your recipe in the morning!
Thank you!
Have you tried the Real Milk site (http://realmilk.com/where4.html#sc)?
I would also suggest (if you haven’t already) trying to find out if there is a local Weston A Price chapter in your area. Usually they have buying clubs that will supply raw milk.
Maybe I’m not putting enough fat in my smoothies. I’m still having major cravings for food before lunch, something I’ve been trying to avoid. I’m going to adjust my smoothies by adding more fat and see what happens. Thanks for the advice.