Archive for the ‘Food and Drink’ Category

Friday, November 10th, 2017

Immune health probiotic

Boosting Immune Health with MELT Probiotic

Did you know 70% of your immune system lives in your gut? When you picture the human body as the big, hollow food tube that it is, it makes sense that the majority of our immune defenses would live where it is easiest for pathogens to hang out. Having a healthy gut gives your body a strong first line of defense against pathogens that enter the body through the mouth. If you want to be healthy, your gut has got to be healthy too.

That’s where probiotics come in. Probiotics are the key to a healthy gut.

The human gut contains good bacteria and bad bacteria. Probiotics help keep these in balance. There are many things that can tip the balance in favor of bad bacteria including diet and antibiotics.  According the Center for Disease Control 4 out of 5 Americans take antibiotics, and 30% of those prescribed are unnecessary. Adding probiotics to your daily diet can help restore the balance and help to get your immune system functioning properly.

MELT Probiotic is an easy and delicious way to help restore your gut biome to a healthy balance. With its creamy taste, MELT Probiotic enhances the flavor of the foods you love while delivering probiotics safely and deliciously. Just two servings, or two tablespoons, per day spread liberally on your morning toast, muffin, bagel or waffles deliver 1 billion CFU’s of probiotic to help support your digestive health. And even better, MELT Probiotic delivers active cultures 10x more effectively than yogurt!*

And it doesn’t stop at immune health. Here are some additional benefits of bacillus coagulans:

https://selfhacked.com/blog/b-coagulans/

 

 

*In an independent lab study of a simulated gastric environment with a pH of 2.0 for two hours, GanedenBC30 cells were delivered 10x more effectively than common yogurt cultures.

Gluten-Free Orange Cake

Saturday, April 26th, 2014

Easy to make, this simply delicious gluten- and dairy-free orange cake will win hearts at any holiday dinner or as a special breakfast treat. A slice of this cake is particularly satisfying with a glass of organic whole milk. This recipe is adapted from Nigella Lawson’s Clementine Cake recipe. Serves 6 to 8.

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Ingredients

1 lb organic oranges (about 2 oranges)

6 eggs

¼ cup Honey MELT®, softened

1¼ cup sugar

2 1/3 cups almond meal

1 generous teaspoon baking powder

Directions

  • Place the oranges in a pot of cold water, cover, and bring to boil. Cook for 2 hours or until the oranges are soft. Drain, and allow the oranges to cool completely.
  • When cool, cut the oranges in half and remove any seeds. Cut the oranges into quarters and finely chop/ blend the whole orange – peel, pith, fruit and all – in a food processor.
  • Preheat the oven to 375 degrees F.
  • Generously grease a 9-inch springform pan or line with parchment paper.
  • Beat the eggs with a hand blender.
  • Stir in by hand the sugar, Honey MELT, almond meal, and baking powder until thoroughly mixed together.
  • Add the chopped/ processed oranges and mix well by hand.
  • Pour the cake mixture into the springform pan and bake for 1 hour or until a tooth pick comes out clean. Cover the cake with foil around 40 minutes into baking to prevent the top from burning.

Honey MELT® Organic Love

Monday, March 24th, 2014

Lyn of Tacoma, WA shared her story with us on discovering Honey MELT® for her son, who loves butter but had to give it up due to food allergies.

How did you discover Honey MELT?

“Last summer, my son was diagnosed with Turrets syndrome. We always knew he had sensitivities to gluten and dairy, but when we received his diagnosis we began to test other parts of his diet to see where he had other food sensitivities. Since he was only seven, it was difficult to eliminate some of the foods he was used to eating, especially butter.

Eliminating butter was particularly hard for our son since he loves it so much. We gave Honey MELT a try when Safeway began carrying MELT – they offered a Just For You program with a coupon for a free container. Sure enough, the first day I spread Honey MELT on his pancakes, our son fell in love with it.”

Do other family members have dietary issues as well?

“We all limit our dairy intake. Our daughter is five and we suspect she is allergic to dairy as well. While she may not exhibit the signs of a full-blown dairy allergy, she seems sensitive to it so we reduce dairy intake wherever we can. For example, we use almond milk instead of regular milk. My husband and I still use half and half in our coffee, but that is it. Our son is sensitive to gluten, and food dyes are another one of his triggers. Corn is another food we avoid.”

How do you use MELT for cooking and baking?

“I am a huge baker. I really struggled when we went gluten-free because I baked my own bread, granola, tortillas, just about everything from scratch. Gluten-free flour does not react like other flours so I had to relearn how to bake. Then we went grain-free, which was an additional challenge to work through. Our kids have gotten used to my baked goods and although they taste a little different from the traditional wheat flour goods, they still eat them.

I use Honey MELT for making muffins, my son’s birthday cake and for the frosting. Honey MELT worked perfectly in my grain-free chocolate cake. Everyone ate it and commented, “I had no idea this was gluten- or dairy-free.” Honey MELT was outstanding for making frosting (especially compared to coconut oil) – Honey MELT held the frosting together like butter would have.”

Where do you typically use Honey MELT?

“Anywhere we use butter, we use Honey MELT – especially since my son is a butter freak. I am excited to use the Rich & Creamy MELT once its vegan. I use Honey Melt with grain-free pancakes and waffles with maple syrup. Honey MELT is perfect for giving that little bit of flavor.”

Chocolate Truffles

Wednesday, February 12th, 2014

Decadent is the only word to describe these Chocolate Truffles made with Chocolate MELT®, just in time for Valentine’s Day or any day calling for a chocolate fix. Recipe is adapted from Alton Brown and makes about 30 Chocolate Truffles.

Chocolate Truffles made with Chocolate MELT!

Chocolate Truffles made with Chocolate MELT!

Ingredients
10 ounces bittersweet chocolate, chopped fine
3 tablespoons Chocolate MELT®
½ cup heavy cream
1 tablespoon light corn syrup
¼ cup brandy or cognac
½ cup Dutch process cocoa powder, finely chopped nuts and/or toasted coconut (coating)
8 ounces semisweet or bittersweet chocolate, chopped fine

Directions

  • Place 10 ounces of chocolate and Chocolate MELT in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process one more time. Set aside.
  • Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering.
  • Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy.
  • Gently stir in the brandy or cognac.
  • Pour the mixture into an 8 by 8 inch glass baking dish and place in the refrigerator for 1 hour.
  • Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 1 hour. The colder and firmer the truffles, the better.
  • Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.
  • In the meantime, place 8 ounces of chocolate into a double boiler and slowly heat to 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F otherwise the coating will not have a nice snap to it when you bite into the chocolate.
  • Once you have reached the optimal temperature, adjust the heat to maintain it.
  • Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.
  • Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated.
  • Then place the truffle into the dish with the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing.
  • In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan.
  • Repeat until all truffles are coated.
  • Allow to set in a cool dry place for at least 1 hour or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.

Honey MELT® Organic Love

Friday, February 7th, 2014

Cheryl of Charlotte, NC recently sat down with Founder Cygnia Rapp to share her story with us. Cheryl’s story of finding Honey MELT is similar to mothers around the country who struggle with their children’s severe food allergies. Instead of medicating her son’s symptoms, Cheryl prevents her son’s outbreaks through diet. We tip our hats to Cheryl for her integrative approach to her son’s wellness and are proud to be a part of her son’s dietary therapy. Cheryl is such a huge fan of MELT, she called us and talked us into hiring her to help spread MELT far and wide.

Unraveling Cheryl’s Son’s Inflammation

“My son was diagnosed with a dairy allergy very early on, around 2 weeks old. He could not have a bowel movement at all; when I asked my doctor “What is wrong?”, he said there is no such thing as a constipated breast-fed baby – even though I swore up and down I was nursing him. All they advised me to do was to try eliminating dairy from my diet and continue nursing him. In hindsight, I didn’t fully understand what it meant for a child to have a dairy allergy. My son’s condition worsened – he had eczema everywhere and was very swollen. I switched to a new pediatrician who said my son had nerve issues and needed surgery. In my heart of hearts I KNEW that wasn’t it. I didn’t know what it was, but I KNEW he didn’t need surgery. At eight months, the doctors kept advising me to keep nursing him and I wanted to reply, “This is making him SICK!” I felt like I was eating something that was making my son ill.

I stopped nursing him, and shortly after I met a woman who saw a pediatrician for her husband’s chronic psoriasis. The pediatrician told her she needed to change his diet and she said, “Have you ever heard of such a nut job?” I was like, “Can I have her name and number?” At that point my son’s allergies were so out of control, he was fighting a host of severe inflammatory problems.

This pediatrician was an integrative practitioner; when I went in to see her, she immediately sat down with me to go over the top eight allergens. Since my son was so young, she advised it would be easy to do an elimination diet in order to figure out his food allergies. Within five days of eliminating allergenic foods, he was having normal bowel movements for the first time in his life. We decided as a family to eat an allergen-free diet for an entire year – no wheat, eggs, dairy, shellfish, or tree nuts. I could not put my kid through this without personally experiencing what it was like. Otherwise, it would be too hard to understand how much he needed to eat or how to regulate his energy levels unless I was on the diet too. My son went from a kid with eczema all over his face, head, and arms to one where people look at him and say “Your son has severe eczema?” “Yeah, if I don’t manage it.” I manage his eczema with diet – not steroidal clearing creams – because I understand it’s his diet that is the root cause of his inflammation. One year of clean eating reset his body so we were able to reintroduce some – not all – foods he was previously allergic too, one at a time. We were then able to see what his body is truly allergic to.”

How did you discover Honey MELT?

“It was so rewarding to find something I LOVE and so much better than the products I was using only because they technically met our needs. Before discovering MELT, the butter substitutes I used for baking did not containing dairy (like apple sauce, oils, and other butter alternatives), but I did not love them. I bought them out of necessity. Frankly, the choices for organic, dairy-free butter substitutes were very limited. The one I found at Earth Fare tasted terrible, had a bad aftertaste, and didn’t cook well – it was either clumpy or melted into a puddle. Since I am always on the lookout for new products, I noticed Honey MELT nearly as soon as Earth Fare started carrying it. I saw Honey MELT is dairy-free and immediately liked its taste much better than what I was using. Even better, Honey MELT baked beautifully so I switched our family to Honey MELT and haven’t looked back. The kids absolutely LOVE Honey MELT! I love MELT! MELT is so much better than what is currently on the market.

Honey MELT is perfect for baking. I make everything from scratch – I bake like crazy – so I started buying Honey MELT and telling everyone about it. I also buy the Original Rich & Creamy MELT for myself and it is a phenomenal product. Before MELT was available at Whole Foods, I used to stock up, buying them four at a time at Earth Fare, and storing the extra in the freezer.

I am a huge fan of MELT and I tell people about it all of the time. I have a ton of friends who have children or who are themselves looking for organic, dairy free options. I tell them, “You have to try this product! It is so great and so much better than anything out there.” Even before I called you guys, I was calling Trader Joe’s and asking, “I don’t know why you are carrying that brand when there’s a much better product on the market.” It’s just crazy. I say that to all of the buyers of my local grocery stores: ‘If you are going to carry a butter alternative, then carry the good one.'”

Gluten-Free Banana Blueberry Loaf

Monday, January 20th, 2014

This gluten-free Banana Blueberry Loaf recipe is excellent whether or not you are avoiding wheat. Neither I nor my husband could tell that this wonderfully moist and satisfying bread had not been made with wheat flour – except for the lack of digestive heaviness one feels from eating wheat. Other gluten-free bread recipes made with coconut flour use so many eggs it is almost like eating soufflé. Not this recipe: it is bready, moist, and lovely with a generous dollop of MELT® Organic spread on top. This recipe is adapted from Strands of My Life.

IMG_20140118_120953_538

Ingredients

1 ripe medium-sized banana or 2 small ripe bananas
1 medium potato, boiled and mashed
¼ cup MELT Organic, softened
1 teaspoon vanilla extract
2 eggs
½ cup unrefined sugar
1¼ cups all-purpose gluten-free flour*
½ teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
pinch of salt
1 cup blueberries, fresh or frozen

*Gluten-free flour mix is 4 cups brown rice flour, 1⅓ cups potato starch (NOT flour), ⅔ cup tapioca starch. Combine all ingredients in a large ziplock bag. Shake until well blended.

Directions

  • Heat oven to 350°F.
  • In a food processor, blend the banana, potato, MELT Organic and vanilla.
  • Add the eggs and blend again.
  • Sift all the dry ingredients together.
  • Add the dry ingredients to the wet and mix well.
  • Add the blueberries and mix gently.
  • Pour the mixture into a loaf tin lined with parchment paper and bake for 1 hour.
  • Cool completely before slicing.

How to Make Lacto-Fermented Garlic

Thursday, January 9th, 2014

Raw garlic cloves can be harsh to eat. Eating raw garlic cloves upsets my stomach because of their intense heat.

Enter lacto-fermented garlic!

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Naturally fermented garlic is an excellent way to enjoy raw garlic with all the enzymes and nutrients intact but full of probiotic goodness and without as much heat. Fermented garlic tastes like a cross between raw and roasted garlic where the cloves become almost buttery in texture. The flavors of the fermented cloves and brine are strongly garlicky, but more complex than fresh raw garlic. Having a jar on hand at all times is very convenient and you’ll find yourself reaching for it in the fridge regularly – the cloves and brine are perfect for homemade salad dressing, marinades, or any savory dish that calls for fresh garlic. They add an amazing flavor to cooked dishes. As you can see, I have already gotten through half of this jar and need to make more! (Check out all of MELT’s savory recipes at http://www.meltorganic.com/tips-recipes/recipes-main/.)

Because it is simply brined, fermenting whole garlic cloves is easy with most of the work in peeling the garlic. The longer it’s stored, the mellower the flavor. Other fermentation recipes call for using whey, but I believe it’s unnecessary and worth avoiding. If you are new to fermented foods, check our recipes for making German Sauerkraut and Organic Ginger Beet Kvass as well.

Ingredients

12 heads organic garlic

2% brine, about 19 g of sea salt per quart of water

Equipment

Quart fermentation jar with airlock system

Mason quart jar for storage

Please note fermentation jars with airlocks can be purchased online from Cultures For Health or The Probiotic Jar.

Directions

  • Clean and sanitize kitchen surfaces; the cleaner your environment the better. Clean and sanitize the equipment (fermentation jar, weights) to ensure the absence of pathogenic bacteria. Be sure to rinse off the equipment after sanitizing it so does not kill the beneficial bacteria needed for fermentation.
  • Remove the skins from the garlic cloves. A neat trick for efficiently removing the skins is illustrated in the video below:
  • How To Peel a Head of Garlic in Less Than 10 Seconds
  • Place the peeled garlic cloves into the fermentation jar.
  • Cover the garlic cloves with the 2% sea salt brine, leaving 1” airspace.
  • Fill the airlock half way with water and seal the jar tightly.
  • Place in a location between 68-72 degrees F and away from direct sunlight. Forget about it for 4 weeks.
  • Transfer the fermented garlic to a mason quart jar and store in the refrigerator. Enjoy!

 

Sweet & Crunchy Brussels Sprouts

Thursday, January 2nd, 2014

This recipe is a fun, vegetarian variation for Brussels sprouts. It’s a perfect alternative to all of the heavy foods we have been eating over the holidays. This recipe is adapted from the Food Network and serves 4.

IMG_20131226_175519_591

Ingredients

1 pound Brussels sprouts, thinly sliced

3 tablespoons MELT® Organic

½ teaspoon sea salt or to taste

2 tablespoons fresh orange juice

½ cup raw pecans

¼ barberries (or cranberries)

Directions

  • Thinly slice the Brussels sprouts by hand or in a food processor.
  • Place the barberries in a colander immersed in a bowl filled with water. Soak for 20 minutes to remove any dirt. If you are using cranberries, skip this step.
  • Add the MELT to a large skillet along with the Brussels sprouts, sea salt, and orange juice.
  • Turn on the heat to medium and stir until the greens are bright and slightly wilted, about 3 to 5 minutes.
  • Remove the skillet from heat.
  • Remove the colander of barberries and rinse in cold water.
  • Add the drained barberries and pecans to the skillet and toss to combine. Serve warm and enjoy!

Bolognese Meat Sauce with Spaghetti Squash

Tuesday, December 24th, 2013

Winter is here and this authentic, hearty, wonderfully flavored Ragù – as the Bolognese call their celebrated meat sauce – is perfect after a long day in the cold. The difference between an acceptable Bolognese sauce and an excellent one is simmering the meat in milk before adding the wine and tomatoes in order to protect it from the acidic bite of the latter. Even better, instead of enjoying your Ragù over pasta, try spaghetti squash as a grain- and gluten-free alternative – its delicate sweetness is a perfectly satisfying complement without the digestive heaviness of wheat pasta. This recipe is adapted from Marcella Hazan’s recipe in her book, Essentials of Classic Italian Cooking.

Bolognese meat sauce over spaghetti squash!

Bolognese meat sauce over spaghetti squash!

Ingredients

4 tablespoons MELT® Organic

½ cup chopped onion

2/3 cup chopped celery

2/3 cup chopped carrot

¾ pound ground beef or venison

Salt

Black pepper, ground fresh

1 cup whole milk

1/8 teaspoon ground nutmeg

1 cup dry white wine

1½ cups canned imported Italian plum tomatoes, cut up with their juice

1 spaghetti squash, cut in half lengthwise

Freshly grated parmigiano-reggiano cheese

Directions

  • Place the chopped onion and MELT in a pot that retains heat, such as enameled cast-iron pot with a heavy bottom, and turn heat on to medium.
  • Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring the vegetables to coat them well.
  • Add the ground beef, a large pinch of salt (to extract its juices for the sauce), and a few grindings of black pepper.
  • Crumble the meat with a fork, stir well, and cook until the beef has lost its raw, red color.
  • Add the milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add the ground nutmeg and stir.
  • Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so the sauce cooks at the laziest of simmers with just an intermittent bubble breaking through to the surface.
  • Cook uncovered for 3 hours, stirring from time to time. While the sauce is cooking, it may dry out with the fat separating from the meat. To keep it from sticking, add ½ cup of water whenever necessary while it continues to cook. At the end, no water at all must be left. Taste and correct for salt.
  • While the Ragù sauce simmers away, heat the oven to 375 degrees. Place the halves of spaghetti squash face down on a cookie sheet and bake for 45 to 50 minutes.
  • When done, use a spoon to remove the seeds and a fork across the squash (not lengthwise) to loosen the spaghetti strands, scraping them into a bowl or plate.
  • Serve the Ragù over the spaghetti squash with freshly grated parmigiano-reggiano cheese and enjoy!

Chocolate-Covered Sea Salt and Cognac Caramels

Thursday, December 19th, 2013

Made with MELT® Organic, cognac, and a dash of flaky sea salt, these luscious cognac caramels are holidays treat not to be missed. Sweetened condensed milk makes an extra-rich confection. This recipe makes about 120 square-inch caramels.

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Ingredients

Nonstick vegetable oil spray

2 cups sugar

½ cup light corn syrup

1 14-oz can sweetened condensed milk

½ cup MELT® Organic cut into pieces
2 tablespoons cognac or bourbon

½ teaspoon kosher salt

Flaky sea salt, like Maldon
12 oz semi sweet chocolate chips

Equipment

Candy thermometer

9 x 13 baking pan

Parchment paper

Directions

  • Line the baking pan with parchment paper, leaving 2 inches overhang on all sides, and spray with nonstick spray.
  • Bring sugar, corn syrup, and ¼ cup water to boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Cook, swirling pan occasionally, until mixture turns a deep amber color, 8 to 10 minutes.
  • Remove pot from heat and whisk in sweetened condensed milk and MELT Organic (the mixture will bubble vigorously) until smooth. Fit pot with the candy thermometer and return to medium-low heat. Cook, whisking constantly, until thermometer registers 240 degrees.
  • Remove from heat and whisk in cognac and kosher salt.
  • Pour into prepared baking pan and cool in the refrigerator for 1-2 hours.
  • Melt the chocolate chips slowly on very low heat in thick-bottomed pot, like an enamel cast iron sauce pan. Be careful to not burn the chocolate.
  • Pull the caramel from the refrigerator. Pour the chocolate over the caramel in the baking pan and spread evenly over the caramel. It should be a thin coat of chocolate over the caramel.
  • Evenly sprinkle the flaky sea salt over the chocolate and place the baking pan into the refrigerator for another hour of chilling.
  • Wipe down a sharp knife with canola oil (or any liquid oil) to cut your caramel otherwise the caramel will stick to your knife.
  • Wrap individually in parchment paper to keep at room temperature or store in a cookie tin with parchment paper separating the layers of caramels until ready to enjoy!

Tangible Benefits of Choosing Organic Confirmed!

Friday, December 13th, 2013

What do organic, grass-fed milk and MELT® Organic have in common? Both have naturally ideal Omega 6 to Omega 3 ratios of 2 to 1. Unlike conventional dairies, cows raised organically have access to grass, which naturally provides more nutrient dense milk. Melt Organic does so through the Perfect Blend of organic oils we carefully choose for our luscious butter improvement spreads.

In addition, neither organic milk nor MELT Organic benefit from agricultural programs that subsidize genetically modified (GM) grains such as soybean or corn. Unlike most margarines and cooking oils, MELT contains NO soy or corn oils and is Non-GMO Verified.

Why is organic milk twice the price of conventional milk? The answer: federal subsidy programs distort the market by affecting the availability and price of conventional milk and the GM grains used for livestock feed. Politicians panic at the notion of the Farm Bill expiring because they expect it will result in a doubling of the price of conventional milk.

If you could choose between conventional milk or organic, grass-fed milk for the same price, which would you buy for your family:

Conventional Milk  

Lower levels of Omega 3s

Mediocre farming practices:

Added hormones (rBST)                 VS

Antibiotic residues

Feed lots

Higher food safety risk (e. coli)

Cheap, GM, nutrient-poor diet

Organic, Grass-Fed Milk

Higher levels of Omega 3s

More sustainable farming practices:

No added hormones

No antibiotic residues

Organic diet, including grass

Lower food safety risk

Tangible Benefits of Choosing Organic
A recent study from Stanford called into question the nutritional benefits of organic produce; however, criticism of this study focused on its flawed methodology and its lack of addressing the well-documented evidence demonstrating the negative effects of increased exposure to pesticides. This study also ignored the noteworthy negative impacts of introducing the armory of chemicals used to grow conventional produce into the environment.

While this study may have confused some into believing the differences between organic and conventional produce are insignificant, new research from Washington State University (WSU) concludes organic milk has quantifiable nutritional advantages over conventional milk.

In the first large-scale study to compare milk from organic and conventional dairies across the U.S., researchers found significantly higher levels of heart-healthy Omega 3s in organic milk and an “optimal” ratio of Omega 6 and Omega 3s of approximately 2.3 to 1. In comparison, conventional milk was found to have a ratio of Omega 6 and Omega 3s of 5.8 to 1, a 2.5-fold increase over organic milk. Averaged over 12 months, organic milk contained 25% less Omega 6s and 62% more Omega 3s than conventional milk.

The difference in levels of Omega 3s is primarily due to diet: organically raised cows eat less corn and grains and more grass, which is much more nutrient-dense and translates into more nutrient-dense milk.

Over the last century, consumption of Omega 6s in Western diets has dramatically increased, while omega 3 intakes have fallen. This shift is due to increasing consumption of foods containing nutrient-poor oils and grains (e.g., soy, corn, safflower) high in Omega 6s and low in Omega 3s. As a result, the American diet generally has intake ratios of Omega 6 to Omega 3 of 10 to 1 or 15 to 1, instead of a more optimal ratio of 2 to 1. Omega 3 nutritional deficiencies, caused in part by high levels of Omega 6s in the diet, contribute to a wide range of developmental and chronic health problems.

According to the WSU study, switching to whole-fat organic milk and reducing intake of foods high in Omega 6s (e.g., soy, corn, safflower oils) can decrease the Omega 6 to Omega 3 ratio among adult women by ~80% of the total decrease needed to reach a target ratio of 2.3, making organic milk the better choice.

Those benefitting most could be people predisposed to heart disease, young children and women of childbearing age, so drink more whole-fat organic milk and eat MELT Organic every day.

http://www.plosone.org/article/info:doi/10.1371/journal.pone.0082429
http://seattletimes.com/html/localnews/2022432964_organicmilkxml.html

MELT® Organic Love

Thursday, December 5th, 2013

When Lori B was diagnosed with a very rare lung condition (LAM), she was advised to drastically reduce fat from her daily diet. After three years, she was able to slowly re-introduce fat in restricted amounts. When she discovered MELT was made from ‘good fats’ and was soy free, she immediately consulted her doctor and tried MELT to see if it triggered her LAM. Now, more than one year later, Lori is a huge fan of MELT and sat down with Founder Cygnia to discuss why MELT is so important in her life.

Why are you so excited about MELT?

“In 2010, my life changed dramatically when I was diagnosed with a very rare lung condition called LAM (short for lymphangioleiomyomatosis) that only affects women of child-bearing age. With cysts covering the inside of my lungs, I was told I had five to ten years to live. I was 38 years old. I was instructed to stop eating fat because the vessels in my chest were leaking, and one of the primary causes of this leakage was dietary fat because I did not process fat like other people.

For almost three years, I was restricted to 10g of fat or less per day. At the time I used MCT oil (i.e., medium-chain triglycerides derived from virgin coconut oil) as my fat supplement. But MCT oil is both difficult to find and challenging to use – I had to swallow it off of the spoon. Because of my experience with MCT oil, I was already on board with the medium-chain fatty acids (MCFAs) in MELT.

I came across MELT on the internet and immediately wanted to try it because of the virgin coconut oil and because it is soy free. Since LAM exclusively affects women, I had to be very careful with eating soy due to the naturally occurring estrogen. When my doctor gave me the green light to add fat back into my diet, I had to go slowly and be mindful about the fats I eat. I started with avocado, then a little magic product called MELT appeared and I thought, “Boy, I need to try this.” I printed out the home page and took it to my doctor who approved of the MCFAs in MELT.  I then passed on the information to my dietician and she told me it looked like a great product for me.

We haven’t bought anything else since. I have been eating MELT for one year so I know it doesn’t trigger LAM as it would cause congestion in my lungs. My follow up x-rays are completely clear. I am so grateful to have access to medication that slows the progression of my disease and MELT while I am on a restricted diet.”

Does your family like MELT?

“My husband LOVES MELT; he doesn’t even flinch. At least once per month he’ll check to see if Target is carrying it. We are never going back to the other butter substitutes with junk oils we used before my diagnosis.

I have turned a lot of people on to MELT, including several members of my family and co-workers. I don’t know anyone who doesn’t like MELT.”

What are your favorite ways to use MELT?

“I love making tuna casserole with MELT instead of butter. I also use MELT in brownies, cake mix, and cup cakes. I love sautéing with MELT – it functions like regular butter.  Getting my husband to eat MELT was a big deal. He’s picky and for him to switch is amazing. He uses MELT to support his cholesterol levels and increase heart health.”

Any parting thoughts?

“It is really cool you are willing to do this. You have my full support. If I could afford it, I would buy a billboard for MELT. I want to get the word out, not only about my condition but also MELT really is amazing. I can’t tell you enough how excited I am to have it, how much I enjoy having it as a part of my life.”

For more information about LAM please visit the LAM Foundation website at: http://www.thelamfoundation.org/what-is-lam.

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