I have met so many wonderful people here in southern NH and thoroughly enjoy the beautiful New England scenery and our ample fresh milk and wonderful grass fed farm-fresh products, it will be sad to leave.
Lots of people have asked me why I made the move from Hawaii to New Hampshire.
I came to Bedford, New Hampshire because the nutrition science most patients will hear from a doctor or nutritionist or anyone working within the medical system is upside down and backwards (because that’s what we’re taught) and I wanted to do something about that. I didn’t know quite what would happen when I came here, but thanks to the vision of Catholic Medical Center’s administrative team, I was able to take many steps toward my goal. I have succeeded in starting a program in which patients can stay within the medical system and actually get diet advice that works!
This article is continued below...(scroll down)
It helped. I feel great.
"It’s helped. I feel great."
Kobe Bryant
NBA baskeball player
This has been life changing
"Let me tell you this has been life-changing. I have all of her books, in audible and ebooks! I have gotten rid of all the hateful 8 oils. I have trained my body to eat its own previously toxic body fat. Download that pod it's a game changer!"
I would like to thank you for literally saving my life. Back in February, I had to be hospitalized while on vacation in Phoenix with an A1C of 11% and had to start taking 2 types of insulin and 2 other meds. I read the Fatburn Fix in April, and followed the program to a tee, and I’m down by 15 pounds, 6.8 A1C, and only one once weekly diabetes medicine. Prior to reading the book, it was almost impossible for me to lose weight as a diabetic.
Leontyne Tompkins
I feel free
For the last month, I have really been reading all labels on everything. I have completely remove those 8 oils you talk about. I must tell you, I feel great! I have more energy and I am now 197 lbs (have always been around 205 to 210lbs). I eat potatoes with real butter, grass fed steak, pasta with the right toppings. I eat everything! I seem to crave less sugar. I love it!
Robert Kirkendall
I feel so much better
I had terrible aches and pains everywhere in my body, my hands, shoulders and knees. I feel so much better and the way I feel is motivating me every day! Thank you
Mike Deb Wootan Burcin
Better than ever
I am an anesthesiologist in Orlando and a huge fan of both of your books! I have been incorporating your principles for the last 10 months and feel that my health is better than ever.
Marnie Robinson, MD
My allergies disappeared
The biggest difference for me (and a surprising one) is that my allergies have almost completely disappeared! This is a big deal for me, because I’ve had allergies most of my life and they have often affected what I do which is a teaching music in [a public school district]. In general, I feel much better and have more consistent energy throughout the day.
Erica Turrell
Heart Palpitations have Stopped
I’ve lost 20+ pounds (also fasting 16-24 hours daily) and haven’t had palpitations except for one occasion — I had a mini bag of Fritos for the first time in July. And, I feel better now on a daily basis than I ever did all through college.
Mike Wright
Deep Nutrition and Fatburn Fix reader
I’ve lost over 50 pounds
I’ve lost over 50 pounds. I’m 56 years old. Cutting processed food and unhealthy fats from my diet was one of the first things I did on my health recovery journey...I went cold turkey off the bad oils. Emptied my pantry into the trash and just started eating real food
Mitzi Wilkinson Champion
Knowledge I didn’t know I needed
Your Fatburn Fix book is amazing, my friend. Thank you! I’m an Functional Nutritional Therapy Practitioner and I know my stuff. This is the extra layer of knowledge I didn’t know I needed. Well done!
Jennifer Dillman
Fatburn Fix reader
Lost a solid 20 lbs and my bloodwork is great
I have lost a solid 20 lbs and my bloodwork (after 3 months of eating your way) was even better! I was metabolically healthy (per your book) before I read your book, but barely. Lowering my weight, sealed the deal! I have been talking about you and your book to anyone who will listen...Thank you for all you’ve done and what you continue to do! You are changing lives for the better!
Missy Cramer
FatBurn Fix reader
Lost 20 lbs I could never shed
I love your Fatburn Fix! Has helped me so so much! I have had the dreaded weight all my life - 20 or so pounds I could never shed. I have lost that now. I only eat 2 meals a day lunch and dinner with a glass of milk or cappuccino around 4 to hold me over. No snacking and not bad oils. It has been the key to unlocking my fatburn. I work out in the am and believe I am burning fat for energy not from food!
My waist is four inches smaller. I feel great and many of the minor aches and pains that I had (knees and lower back) are gone. Also, my muscle tone is amazing, even though I have not increased my workout routine.
Richard Janelle
Completed Dr Cate's online course
The go-to for strength and conditioning coaches
Whenever I advise my clients about eating to perform I go straight to what I have learned from Dr. Cate. Her book Deep Nutrition has become the go-to for strength and conditioning coaches across the country.
Kent Matthes
Major League Baseball Agent with WME Sports
Dismantles the lie
Dr. Cate dismantles the lie that seed oils are healthy, which may the biggest lie about nutrition and health because it’s so insidious.
Ken D Berry, MD
Author of Lies My Doctor Told Me
She knows the chemistry
Dr. Cate alerts us to the harms of seed oils and she’s convincing because she knows the chemistry better than anyone.
Dr. Drew Pinskey, MD
Globally recognized internal medicine and addiction medicine specialist, media personality, LoveLine Host, and New York Times bestselling author
No one is better at communicating nutritional truth
Dr. Cate has had the single greatest impact on how we talk to people about fueling for both performance or durability. While we all are a little unique, the foundational principles of human nutrition are immutable. If you are looking to create a more durable, resilient body, no one is better at communicating nutritional truth than Dr. Cate.
Dr. Kelly Starrett
Physiotherapist coach and New York Times and Wall Street Journal bestselling author
Highly recommend The Fatburn Fix
Dr. Shanahan has had a significant impact on my practice of medicine. I am known as a Low Carb Doctor, but I never really appreciated the negative effects of processed seed oils on the health of my patients. I highly recommend The Fatburn Fix to my patients and have a loaner copy in my waiting room. It is amazing how quickly blood sugars and overall health improves with cutting seed oils. It is not just about the carbs!
Dr. Brian Lenkzes, MD
CEO of LowCarbMD San Diego, co-host of Low Carb MD Podcast and host of Life's Best Medicine Podcast
Respected in the sports world
Dr. Cate reordered my diet when I was with the L.A. Lakers, and the benefits, for me personally, were felt immediately and have served me to this day. I’ve come to take real food so seriously I started a small family farm. I know of no M.D./nutritionist more respected in the sports world than Dr. Cate Shanahan.
Chris Kaman
NBA Player
Brought seed oil issue front and center
Cate brought the seed oil issue front and center. Healthy fats matter. So much so that I created an entire product line to swap out bad fats with good.
Mark Sisson
Founding Father of the Primal/Paleo Movement
Optimal health starts with food
If you want to understand how optimal health starts with food, start with Dr. Cate. Her book Deep Nutrition leaves you with an appreciation of the profound relationship between our genes and the planet, inspiring us to be good shepherds of both.
Dallas Hartwig
Attribution author of The Whole 30
Helped me with endurance
Deep Nutrition really helped me with endurance. I started to feel better as a player. I was able to run more, I was able to be more active …and I just decided to keep going with it to this day.
Dwight Howard
NBA Player
Silver bullet for me
Dr Cate’s teachings helped me lose 60 pounds like it was nothing. It was like a silver bullet for me.
Paul Grewal, MD
Dr Grewal Internal Medicine, MD, author of Genius Foods
Radically improve your health…
Dr. Shanahan has provided a solid reference that deserves a place in the library of anyone who is seriously interested in nutrition. Her perspective on the vital role that healthy fat has in our diet is novel and, if implemented, can radically improve your health.
Dr. Joseph Mercola
Author of Fat for Fuel and Founder of Mercola.com
Pull up a chair…
I have based my work on the idea that getting the right kinds of healthy fats into your body and avoiding the worst fats is essential to optimal health. I've interviewed dozens of the world's top experts about this, and I know of no one who speaks more eloquently on this topic than Dr Cate. If she’s talking fats, pull up a chair. Take notes.
Dave Asprey
Author of the Bulletproof Diet
The key to unlocking my fatburn
I love your Fatburn Fix! Has helped me so so much! I have had the dreaded weight all my life - 20 or so pounds I could never shed. I have lost that now. I only eat 2 meals a day lunch and dinner with a glass of milk or cappuccino around 4 to hold me over. No snacking and not bad oils. It has been the key to unlocking my fatburn.
Lauren Smith
Saved my life
I would like to thank you for literally saving my life. Back in February, I had to be hospitalized while on vacation in Phoenix with an A1C of 11% and had to start taking 2 types of insulin and 2 other meds. I read the Fatburn Fix in April, and followed the program to a tee, and I’m down by 15 pounds, 6.8 A1C, and only one once weekly diabetes medicine.
Leontyne Tompkins
> Tears of joy
I'm crying tears of joy and appreciation for all you've done for me and my health! Without Deep Nutrition and Fatburn Fix, I would literally still be in the vicious cycle I'd been fighting all my life! In a nutshell - I am no longer a compulsive overeating addict suffering under the crushing 'thumb' of all food and alcohol.
Penni Wicks
Why is this such good news?
When I was a little girl I dreamt of being a doctor. In that dream I did not envision what the doctors office has been almost totally reduced to: A place where chronically ill people march in and out all day for refills of prescriptions. I dreamt of being able to help people have as much fun in their lives as they want to, and being sick is no fun. I envisioned helping people themselves recover from almost anything, and to accomplish this without side effects, without complications, and without fear. By allowing me to develop and implement the T.R.I.M. program for hundreds of patients, Catholic Medical Center has enabled me to fulfill a good part of that childhood dream.
But I can’t consider this job completed, not by a long shot. While I have already found a few like-minded progressive physicians who want to be able to bring T.R.I.M. to their own practices, my new goal is for any patient anywhere to find a T.R.I.M. doctor in their area. And for that to happen, I need to finish The T.R.I.M. Solution, a manual for working with your favorite local health care provider to safely get off medications and rehabilitate your metabolism from the inside out.
And for The T.R.I.M. solution, I need recipes. LOTS of recipes.
While I have already developed a small collection of health-promoting recipes, I need many more. Especially important will be a series of super-fast, super-healthy, not-that-expensive meals that you don’t need to be in your kitchen to make. Right now I have about 30 of these, and to help more people get on board with this program, I need about 100. So onward and upward we go to a place where we can, hopefully, work closely with the world-famous chefs and restauranteers of Napa Valley.
I have learned from working closely with people who have tried and failed to follow diets that even if the recipes are healthy, many programs fail because, in part, the recipe-writers assume you’ll have time to cook breakfast, lunch AND dinner. I know most people expect to ASSEMBLE breakfast and lunch, not cook it.
Hopefully, with the expertise of culinary artists, our next book The T.R.I.M. Solution, will enable people to create a taste sensation worthy of a high-pressure first date by, for example, simply blending 3 spices together with salt and sprinkling them over a hard boiled egg. Simplicity is key because its one thing to know what to eat, it’s another to have the time and equipment on hand to cook it.
That will take a few months (I’m hoping to get it done in 2012)
But you don’t have to wait long at all for more life-saving health tips a.k.a easy, great recipes. We’ve been fortunate to partner up the leading on-line cooking school specifically catered to the needs of home cooks, culinary students, and culinary students who want to cook better. Starting today, we will be adding instructional videos and helpful links to our older posts and recipes courtesy of the webs number one address for kitchen-empowerment: Rouxbe.com. Find out which posts have had Rouxbe.com videos added to them by following DrCate on facebook.
I’m going to kick it all off with a link back to one of my very first posts and still a favorite, on the silent killer lurking in your (store bought) salad dressing. To get a feel for Rouxbe.com, watch their video (the second one down) and please use the comment box tell us what you think!
With over two decades of clinical experience and expertise in genetic and biochemical research, Dr. Cate can help you to reverse metabolic disease and reshape your body.
Going through menopause is miserable for millions of women. But it can be (almost) a breeze! if you eat to optimize your metabolic health. In fact, while I was living in Hawaii, I noticed a particular group of patients breezed through menopause. Discover their secrets!
Every Friday in June I will be sending out a free signed copy of any one of my books with a personal message to one lucky reader to either keep for themselves or give to someone in need.
This Post Has 23 Comments
Dr. Cate, we visited my family in Pennsylvania last week. While there we enjoyed scrapple 3 mornings with our pastured eggs. I think you probably know that stuff, it’s made from pig organs, spices, and other bits. It’s easy to cook.
If you’ve got a recipe for me, I’d love to see!
Hello! Please do not ‘over-simplify’ recipes in your book. If there are some exotic (for some of us, for the others not) ingredients put them as optional. It will also be wonderful if there will be lamb recipes in the book, as it is available for many of us living off the city.
Noted!
Hello.
I came looking for this site after preparing and eating the most delicious Sandy’s Miracle Liver Recipe tonight. It is AMAZING! So impressed, I looked online to see if an adjunct recipe book for Deep Nutrition had been published. And so here I am, finding Dr. Cate and Luke are moving again to publish a wonderful, practical, deliciously simple, healthy beyond the words that convey its essence recipe book and I feel excited! Thank you! No doubt you are in flow….
Geo
Here’s a name I’ve heard for an MD in your area: Dr. Marika Cherfas, M.D. who is a genius Russian-born-and-trained (and then US trained) 3-rd generation doctor in Brighton Beach, NY.
The info comes from the daughter of a patient of mine in NH who lives in NYC area. I’ll have to check out Three Stone Hearth, thanks!
I look forward to the completion of your new book. Hopefully there will be some patient stories in it as well to learn how traditional nutrition changes have changed the lives of those who have adopted them. I am a personal chef service in New York City that focuses in traditional foods cookery embracing the principles of Dr. Price, Dr. Pottenger and others.
Can you recommend a primary care physician in New York City that I can work with to do a workup on me? So many doctors in the New York area emphasize nutritional supplements not food. It is refreshing to have a physician commit to using real food to influence health and even genetics.
Good Luck. Be sure to visit Three Stone Hearth in Berkley to get some tips on possible recipes.
Hello Dr. Cate. I have so enjoyed reading Deep Nutrition and all your information on this website. Congratulations on all you have accomplished in bringing the truth about nutrition to the public. I just have two questions: I live in Manchester, NH…can you recommend a primary care physician in my area? Also, more importantly….when are you going to share your message on a major show like ‘The Doctors’ or Dr. Oz’? Probably not commercially appealing….;)
Thanks for the soy sauce information and the recipe! I’m really looking forward to the new book.
Nancy
I haven’t tried Sandy’s Miracle Liver yet, but it sounds good. We don’t get this year’s beef until November, but I might have to see if I can find another source of grass-fed beef liver (especially since we only get one liver with our beef). I have found a great source of pastured chicken livers and hearts, so recipes for them would be appreciated.
I also thought I needed true, fermented soy sauce, not the cheap stuff.
Simmer the chicken livers in enough salted water to cover for 10 minutes. Drain, rinse, and chop finely. Melt the butter in a skillet over moderate heat and stir in the curry powder. Add the onions and sauté until the onions are tender but not browned, about 10 minutes. Combine the chopped livers, onion mixture, chopped eggs, salt, pepper, and optional cayenne. Serve chilled or at room temperature with toast or crackers. Serves 6 to 8 as an appetizer.
Sarah:
I am not good at supplement recommendations because there are so many brands and its so hard to find out exactly what’s in them and I just don’t have the time, Sorry!
I can tell you that raw cream from pastured cows contains as much omega-3 as most fish, and it has the added benefit of CLA which fish oil does not have.
Also, as long as you get the secret-trans fat/MegaTrans fat out of your diet, you (adults) can elongate short chain omega 3 from flax/walnuts and ordinary raw seeds into long chain.
Josh
Thanks for these great tips. Eating a good salad at a grocery store is cheap, fast, and can even be social. It’s all about skills and confidence to use what you’ve got, not flashy recipes.
I think complicated recipes are a big reason why so many people are discouraged from eating well. If I had to spend an hour in the kitchen to make every meal, I’d probably be pretty turned off to the whole “eating healthy” thing too.
I got through college eating well using a few of these staples:
1. Crockpot chicken – just throw some veggies in the bottom, whole chicken on top. Eat that for the next couple of days. Tastes good with or without seasoning.
2. Baked sweet potato with cinnamon and butter. Takes about an hour and a half, but absolute 0 prep time or cleanup.
3. Pesto salmon. Virtually no prep or cleanup and takes about 15 minutes.
4. Bacon and eggs
I did stirfries and some other stuff too, but vegetable dishes are often more complicated so I found myself just eating artichoke or spinach/kale salads at the nearby co-op.
I have to say, although I love big, healthy complicated meals, you really run into diminishing returns pretty quickly. Personally I’d much rather eat some grass fed beef with some cheese on it straight out of the pan, then spend an hour making something elaborate 🙂
Good luck with the new location!
Please include easy recipes for organ meats in the new cookbook. So far all I have is the yummy chicken liver recipe from Jan’s Sushi Bar blog (wrap them in bacon, brush with bbq sauce, bake) and my grandmother’s recipe for chicken hearts and gizzards (parboil & drain, simmer with onions and marinara sauce until tender). Very few cookbooks have recipes for “variety meats”, and if they do they are too difficult or use exotic ingredients.
Nancy
Have you tried Sandy’s Miracle Liver Recipe at the back of Deep Nutrition? No exotic ingredients (unless Soy Sauce seems exotic…it’s a staple for us, you can get it free with any Chinese take out, and it keeps forever!)
Dr. Shanahan,
I wish you the best! It has been wonderful being your patient and I have a lot of respect for you and what you are trying to accomplish. Great health is something we all deserve and I can’t wait for the day when it is uncommon to hear someone has Osteoporosis or Cancer or heart disease. I can’t wait till these are things of the past! I will keep you updated on my progress and I can’t wait for that day when I tell you my Osteoporosis is a thing of the past! 🙂
With all my gratitude,
Jennifer
Jennifer
I will miss you and your probing questions. Thank you for making me think so hard! I have enjoyed watching you grow stronger, happier, and …1/4″ TALLER!
i’m extremely excited at the prospect of having a recipe book to accompany all of the teachings in Deep Nutrition! best of luck with your move. i am curious about your take on supplements, namely fish oils. i take NewChapter vitamins which i love. but after i received their WholeOmega fish oil i found that it contained sunflower oil. my subsequent searches show that vegetable oils are so common! i was wondering if you supplement with fish oil and if so, which kind do you use? if not, is there a vegetable oil-free wild-fish oil that you know of? thanks!
Sarah
I am not good at supplement recommendations because there are so many brands and its so hard to find out exactly what’s in them and I just don’t have the time, Sorry!
I can tell you that raw cream from pastured cows contains as much omega-3 as most fish, and it has the added benefit of CLA which fish oil does not have.
Also, as long as you get the secret-trans fat/MegaTrans fat out of your diet, you (adults) can elongate short chain omega 3 from flax/walnuts and ordinary raw seeds into long chain.
I don’t know if you’ve found what you’re looking for yet or not, but check out Green Pasture’s products. They’re the one recommended by the Weston Price Foundation. You can also get a combo of high vitamin butter oil (from cows eating rapidly growing fresh grass) and the cod liver oil.
Best of luck on your journey, and I have one request for your recipes. Please don’t offer only recipes that rely on the ever abundant produce of the Napa Valley. Please realize that most of us are stuck working with much less abundance, and striving to eat seasonally in our areas. I’ve been very frustrated with other healthy cookbooks that feature many recipes with ingredients I simply cannot obtain here in the Upper Midwest.
Seriously! Having lived in NH, with about 4 months of a growing season, and in Hawaii where unless you grow it yourself its barged and already wilted or very very very expensive I am very aware of the need to limit ingredients to the most basic and highly transportable of produce. However I’ve noticed a pattern: Where the veggies are bad, the animal products are outstanding. In CA, the will cost A LOT more than they do in NH or even HI.
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Dr. Cate, we visited my family in Pennsylvania last week. While there we enjoyed scrapple 3 mornings with our pastured eggs. I think you probably know that stuff, it’s made from pig organs, spices, and other bits. It’s easy to cook.
If you’ve got a recipe for me, I’d love to see!
Hello! Please do not ‘over-simplify’ recipes in your book. If there are some exotic (for some of us, for the others not) ingredients put them as optional. It will also be wonderful if there will be lamb recipes in the book, as it is available for many of us living off the city.
Noted!
Hello.
I came looking for this site after preparing and eating the most delicious Sandy’s Miracle Liver Recipe tonight. It is AMAZING! So impressed, I looked online to see if an adjunct recipe book for Deep Nutrition had been published. And so here I am, finding Dr. Cate and Luke are moving again to publish a wonderful, practical, deliciously simple, healthy beyond the words that convey its essence recipe book and I feel excited! Thank you! No doubt you are in flow….
Geo
Here’s a name I’ve heard for an MD in your area: Dr. Marika Cherfas, M.D. who is a genius Russian-born-and-trained (and then US trained) 3-rd generation doctor in Brighton Beach, NY.
The info comes from the daughter of a patient of mine in NH who lives in NYC area. I’ll have to check out Three Stone Hearth, thanks!
I look forward to the completion of your new book. Hopefully there will be some patient stories in it as well to learn how traditional nutrition changes have changed the lives of those who have adopted them. I am a personal chef service in New York City that focuses in traditional foods cookery embracing the principles of Dr. Price, Dr. Pottenger and others.
Can you recommend a primary care physician in New York City that I can work with to do a workup on me? So many doctors in the New York area emphasize nutritional supplements not food. It is refreshing to have a physician commit to using real food to influence health and even genetics.
Good Luck. Be sure to visit Three Stone Hearth in Berkley to get some tips on possible recipes.
Hello Dr. Cate. I have so enjoyed reading Deep Nutrition and all your information on this website. Congratulations on all you have accomplished in bringing the truth about nutrition to the public. I just have two questions: I live in Manchester, NH…can you recommend a primary care physician in my area? Also, more importantly….when are you going to share your message on a major show like ‘The Doctors’ or Dr. Oz’? Probably not commercially appealing….;)
Thanks for the soy sauce information and the recipe! I’m really looking forward to the new book.
Nancy
I haven’t tried Sandy’s Miracle Liver yet, but it sounds good. We don’t get this year’s beef until November, but I might have to see if I can find another source of grass-fed beef liver (especially since we only get one liver with our beef). I have found a great source of pastured chicken livers and hearts, so recipes for them would be appreciated.
I also thought I needed true, fermented soy sauce, not the cheap stuff.
Nancy: I suggest Kikkoman soy sauce, they’re naturally brewed and available in most large grocery stores. I bet chicken parts are often found in various combos: livers/hearts/gizzards, so we’ll need to offer recipes that have a little flexibility built in. For now, you might want to try going asian, something like this: Chopped Curried Chicken Livers
1 lb (450 g) chicken livers
2 Tbs (30 ml) butter
1 Tbs (15 ml) curry powder, or more to taste
2 medium onions, finely chopped
2 hard-cooked eggs, peeled and finely chopped
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
Simmer the chicken livers in enough salted water to cover for 10 minutes. Drain, rinse, and chop finely. Melt the butter in a skillet over moderate heat and stir in the curry powder. Add the onions and sauté until the onions are tender but not browned, about 10 minutes. Combine the chopped livers, onion mixture, chopped eggs, salt, pepper, and optional cayenne. Serve chilled or at room temperature with toast or crackers. Serves 6 to 8 as an appetizer.
Sarah:
I am not good at supplement recommendations because there are so many brands and its so hard to find out exactly what’s in them and I just don’t have the time, Sorry!
I can tell you that raw cream from pastured cows contains as much omega-3 as most fish, and it has the added benefit of CLA which fish oil does not have.
Also, as long as you get the secret-trans fat/MegaTrans fat out of your diet, you (adults) can elongate short chain omega 3 from flax/walnuts and ordinary raw seeds into long chain.
Josh
Thanks for these great tips. Eating a good salad at a grocery store is cheap, fast, and can even be social. It’s all about skills and confidence to use what you’ve got, not flashy recipes.
I think complicated recipes are a big reason why so many people are discouraged from eating well. If I had to spend an hour in the kitchen to make every meal, I’d probably be pretty turned off to the whole “eating healthy” thing too.
I got through college eating well using a few of these staples:
1. Crockpot chicken – just throw some veggies in the bottom, whole chicken on top. Eat that for the next couple of days. Tastes good with or without seasoning.
2. Baked sweet potato with cinnamon and butter. Takes about an hour and a half, but absolute 0 prep time or cleanup.
3. Pesto salmon. Virtually no prep or cleanup and takes about 15 minutes.
4. Bacon and eggs
I did stirfries and some other stuff too, but vegetable dishes are often more complicated so I found myself just eating artichoke or spinach/kale salads at the nearby co-op.
I have to say, although I love big, healthy complicated meals, you really run into diminishing returns pretty quickly. Personally I’d much rather eat some grass fed beef with some cheese on it straight out of the pan, then spend an hour making something elaborate 🙂
Good luck with the new location!
Please include easy recipes for organ meats in the new cookbook. So far all I have is the yummy chicken liver recipe from Jan’s Sushi Bar blog (wrap them in bacon, brush with bbq sauce, bake) and my grandmother’s recipe for chicken hearts and gizzards (parboil & drain, simmer with onions and marinara sauce until tender). Very few cookbooks have recipes for “variety meats”, and if they do they are too difficult or use exotic ingredients.
Nancy
Have you tried Sandy’s Miracle Liver Recipe at the back of Deep Nutrition? No exotic ingredients (unless Soy Sauce seems exotic…it’s a staple for us, you can get it free with any Chinese take out, and it keeps forever!)
Dr. Shanahan,
I wish you the best! It has been wonderful being your patient and I have a lot of respect for you and what you are trying to accomplish. Great health is something we all deserve and I can’t wait for the day when it is uncommon to hear someone has Osteoporosis or Cancer or heart disease. I can’t wait till these are things of the past! I will keep you updated on my progress and I can’t wait for that day when I tell you my Osteoporosis is a thing of the past! 🙂
With all my gratitude,
Jennifer
Jennifer
I will miss you and your probing questions. Thank you for making me think so hard! I have enjoyed watching you grow stronger, happier, and …1/4″ TALLER!
i’m extremely excited at the prospect of having a recipe book to accompany all of the teachings in Deep Nutrition! best of luck with your move. i am curious about your take on supplements, namely fish oils. i take NewChapter vitamins which i love. but after i received their WholeOmega fish oil i found that it contained sunflower oil. my subsequent searches show that vegetable oils are so common! i was wondering if you supplement with fish oil and if so, which kind do you use? if not, is there a vegetable oil-free wild-fish oil that you know of? thanks!
Sarah
I am not good at supplement recommendations because there are so many brands and its so hard to find out exactly what’s in them and I just don’t have the time, Sorry!
I can tell you that raw cream from pastured cows contains as much omega-3 as most fish, and it has the added benefit of CLA which fish oil does not have.
Also, as long as you get the secret-trans fat/MegaTrans fat out of your diet, you (adults) can elongate short chain omega 3 from flax/walnuts and ordinary raw seeds into long chain.
I don’t know if you’ve found what you’re looking for yet or not, but check out Green Pasture’s products. They’re the one recommended by the Weston Price Foundation. You can also get a combo of high vitamin butter oil (from cows eating rapidly growing fresh grass) and the cod liver oil.
Best of luck on your journey, and I have one request for your recipes. Please don’t offer only recipes that rely on the ever abundant produce of the Napa Valley. Please realize that most of us are stuck working with much less abundance, and striving to eat seasonally in our areas. I’ve been very frustrated with other healthy cookbooks that feature many recipes with ingredients I simply cannot obtain here in the Upper Midwest.
Seriously! Having lived in NH, with about 4 months of a growing season, and in Hawaii where unless you grow it yourself its barged and already wilted or very very very expensive I am very aware of the need to limit ingredients to the most basic and highly transportable of produce. However I’ve noticed a pattern: Where the veggies are bad, the animal products are outstanding. In CA, the will cost A LOT more than they do in NH or even HI.