Fat of the Land


A disturbing trend has emerged on Twitter — #FATKINI. Evidently a slew of young women are taking selfies of their variously sized (mostly overweight) bodies and posting them to Twitter in an effort to stop “fat shaming” and promote pride in fat bodies.


The debate rages on about whether or not this is a good thing. Given a few of the other hashtags I’ve seen in response — most notable #LOSEHATENOTWEIGHT — I’m going with not. There’s a big difference between being ashamed to go out in public vs. accepting the reality of your own shape and size. There’s an even bigger difference between discouraging ostracism and encouraging people who are unhealthy to NOT lose weight.

How about focusing a lot less on how we look — and what others think about that — and a lot more on being healthy and feeling good from the inside out? Given our obsession with looks and how others perceive us, I’m not holding my breath that there will be a mass realization that what’s really needed is for people to put down the sugar and wheat, and pick up the eggs and bacon.

But a girl can dream.

Until then, I’ll keep my fingers crossed for the next hashtag trend to be #FITKINI.

Kids Tweet Displeasure Over “Healthy” Vending Machines at School

Remember when, earlier this year, high school students were tweeting the First Lady to protest the “meanwiches & stinkburgers” they were being served up based on her new school menu guidelines? Send in the vending machines.

Obama u ruined vending machines

dollar store b4 school

rip vending machine tweet

Read ‘em all for a good laugh. *LANGUAGE WARNING!*

Herb-Crusted Pork Loin

Herb-Crusted Pork Loin

Herb-Crusted Pork Loin


one pork loin, 3-4 pounds

2 tbsp. dried basil

1 tbsp. dried oregano

1 tbsp. dried parsley

1 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. salt

1/2 tsp. black pepper


Preheat oven to 350 degrees.

Rinse and pat dry pork loin. Combine rest of ingredients and mix well (shaking in a small container with a snap-on lid works well). Rub herb mixture onto surface of pork loin, making sure that it adheres well and that all surfaces are covered.

Place pork loin in roasting pan and roast until internal temperature reaches 145 degrees (about 20 minutes per pound). Remove from oven and rest pork loin until temperature climbs to 160 degrees. Slice and serve.

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You Do the Math

meat and eggs

Pretty much everyone is feeling the squeeze these days. Only the nation’s wealthiest individuals can absorb the rising cost of pretty much everything without too much suffering.

But Ben Domenech over at The Federalist noticed which prices are rising the most steeply, and brings up an interesting question: Why?

Today’s economy is driven by Washington in more than just determining the location of Maserati dealerships. We see the ramifications of current government policies in numerous obvious ways. Make full-time employment more expensive with required benefits, and suddenly there are more part-time jobs; provide ample benefits and low eligibility standards for defining disabled workers, and suddenly there are more long-term unemployed going on SSDI; keep interest rates at zero, and suddenly there are more elderly workers; end unemployment insurance, and suddenly you see people accepting jobs they were reluctant to take; and as we’ve seen at the state and local level, raise the minimum wage, and suddenly teens are struggling to find work.

Those are the economic basics. So how has that translated to economic reality for working Americans?

food vs wages 2009-2014 chart

Domenech rightly notes that while Washington is busy being concerned with special interest groups like farm, energy and trade, regular folks like you and me are more worried about the immediate need to provide our families with a heated and cooled home, food, and health care. But to quote filmmaker Craig Bodecker…“Do you see the disconnect?”

And as an avid LCHF eater, I can’t help but notice which foods’ prices are climbing most rapidly: those that I eat the most, but that populate the smallest portion of the government’s MyPlate recommendations, the new-and-improved version of the vegetarian-driven Food Pyramid: meat, meat, meat, eggs, and meat. What about the grains and vegetables the government’s misinformed (to be generous) guidelines for good health encourage?

But prices for cereals and bakery products were up just 0.1% and vegetable prices inched up only 0.5%.

Methinks something smells fishy here. The odor seems to be drifting our way from Washington. And the fishier it gets, the less we can afford to eat it.

Most People Don’t Get It


But you can. Dentist Alvin Danenberg describes why, at long last, he did.

It took 66 years for me to begin learning the most significant thing that changed the quality of my life. What I learned almost two years ago is still relatively unknown by the vast majority of people and their physicians in the United States. Sadly, most people are slowly killing themselves without their knowledge. These people truly believe they are doing what is best for them, but they are doing the exact opposite. They follow diets that are flawed; they are eating foods that are inconspicuously tainted; and they take medicines that do more harm than good. Most people don’t get it.

For many years I had been actively exercising, eating whole grains, avoiding saturated fat, and taking various medications to control some of my bad blood chemistries. I had to always watch what I was eating because I would gain weight as soon as I deviated from a strict program. And it was getting harder and harder as I was getting older and older. Very frustrating.

Read it all. Dr. Danenberg will take you on a trip through the animals of the wild to a remote, primitive island where the natives have avoided the explosion of “lifestyle diseases” that fill our headlines today.

To break out of the health trap in which most of us are entwined, we need to avoid toxins that get into our bodies, and we need to ingest the foods that our bodies are designed to use for growth and energy. Avoiding toxins would mean buying foods that are not contaminated with fertilizers and hormones, and are free of preservatives and other artificial additives. Getting the right food would consist of eating fresh vegetables, fruit, nuts, seeds, and pasture-raised or wild-caught animal products.

Dr. Danenberg doesn’t specifically advocate for a ketogenic diet like the BiblioDiet, but for its kissin’ cousin, the Paleo diet. But he gets it…and you should too!

Big Brother Bans Bake Sale Brownies


Goodbye goodies…adios $$$.

At Chapman School in Nebraska, resourceful students hawk pizza and cookie dough to raise money for school supplies, field trips and an eighth-grade excursion to Washington. They peddle chocolate bars to help fund the yearbook.

But the sales won’t be so sweet starting this fall. Campus bake sales—a mainstay of school fundraisers—are going on a diet. A federal law that aims to curb childhood obesity means that, in dozens of states, bake sales must adhere to nutrition requirements that could replace cupcakes and brownies with fruit cups and granola bars.

Don’t pack your bags — or even your backpacks — yet, kids. Unless, of course, you’ve got some magic way to get your classmates pumped up to spend their precious allowances and birthday cash on fruit cups and granola bars. I’ll be over here, waiting, and not holding my breath.

The restrictions that took effect in July stem from the 2010 Healthy, Hunger-Free Kids Act championed by first lady Michelle Obama and her “Let’s Move!” campaign. The law overhauled nutrition standards affecting more than 30 million children. Among the changes: fatty french fries were out, while baked sweet potato fries were deemed to be fine.

The law also required the U.S. Department of Agriculture to set standards for all food and beverages sold during the school day, which includes vending machines, snack carts and daytime fundraisers. It allowed for “infrequent” fundraisers, and states were allowed to decide how many bake sales they would have that didn’t meet nutrition standards.

Without state-approved exemptions, any treats sold would have to meet calorie, sodium, fat and other requirements. The law permits states to fine schools that don’t comply.

I’m no cheerleader for any of the food the law banned — from french fries to cupcakes. I also believe the kids, with input from their parents, should be able to choose what they eat for lunch, snacks, and in support of school programs.

But never forget that those tasked with deciding what is and is not “allowed” in schools are the same ones who brought us the Food Pyramid and now MyPlate. And sugar will make you fat. But not just the granular white stuff — ANYTHING that turns into glucose once it hits your system — in other words, anything that’s high in carbs.

So, looking at the carbs in the foods in question, what magic will these government-mandated changes bring to schools across America?

Big Brother Bake Sale Carbs

Not much — and while the cupcake will provide the largest blood sugar spike, the new & approved granola bars come in an easy second. So much for looking out for our kids.

dunkin frowny donut

Milk, Milk Everywhere, But Not a Drop in Sight

raw milk

A word of advice: take your high blood pressure remedy of choice BEFORE you read this. (Gold star for you if it includes BACON!)

Jenny Samuelson wasn’t on the delivery truck carrying 248 gallons of raw milk, 100 dozen organic eggs and other local meat and dairy products. If she herself was making the rounds to co-op members in Michigan, she said what occurred last week never would have happened in the first place.

According to Samuelson, the Michigan Department of Agriculture and Rural Development stopped her brother, who was making the deliveries, and seized all of the products in a licensing dispute. Though the meat and some other products were returned to Samuelson this week, provided she would not sell them, she was forced to dump all the milk costing about $3,600 by her estimates, break the 1,200 eggs and dispose of the other dairy products.

Can you say government overreach?

Oh, they have a whole list of laws they say were being violated by the operation of the co-op. I think we can all agree that letting people purchase the food they want to eat with the money they earned from the producers they want to do business with is just plain wrong….right? One gem provided by Jennifer Holton (a spokeshole for the Michigan Department of Agriculture and Rural Development):

“We really work hard every day to make sure companies have the proper licensing and safety protocol in place,” Holton said. “When any product has a potential to impact public health, we have a due diligence to place those products under seizure.”

Just as they have due diligence to place illegal aliens under seizure when their flooding across the border bringing scabies, pneumatic fevers, tuberculosis, whooping cough, etc. has a potential to impact public health? Chirp. Chirp. Chirp.


I can barely stand the thought of all that milk being sprayed into the fields under the watchful eye of agents of the state government. The mental image of 100 dozen eggs crushed, their nutrition spilled out on the ground, is driving me a little crazy. Not to mention the knowledge that hard-working American families lost their money for their share of this nutrition that the government wasted in a fit of nannydom.

Ain’t it grand, living in a place where you can pay for healthful dairy products and, courtesy of your government, end up with a delivery of jack boots instead?

Take Me to Your (Nutritional) Leader

alien dog 2

Because, when the government gets involved, what could go wrong?

The U.S. Department of Agriculture (USDA) has hired an environmental nutrition consultant to oversee its Dietary Guidelines Advisory Committee, which has already faced criticism for introducing climate change into nutrition policy.

Because who else would you hire but an environmental nutrition consultant to advise the public how not to get fat and sick? Meet Angela Tagtow.

A “good food” activist, Tagtow founded Environmental Nutrition Solutions, whose mission is to change the food system by making it more “sustainable, ecologically sound, [and] socially acceptable.” She formerly was the endowed chair for the Minnesota Institute for Sustainable Agriculture.

Tagtow explained her definition of a sustainable food system during a guest lecture at Utah State University in 2011.

“A sustainable and resilient food system conserves and renews natural resources, advances social justice and animal welfare, builds community wealth, and fulfills the food and nutrition needs of all eaters now and in the future,” she said.

Socially acceptable? Advances social justice and animal welfare? Perhaps I’m a cheap date, but I’d happily settle for dietary advice from the so-called “experts” that doesn’t send us barreling toward poor health and misery.

“If dietitians are empowered to be the nation’s food and nutrition leaders, dietetic education and practice must encompass the ecological, political, social and economical implications of a healthy diet,” she added.

Tell ya what, Toots: When you bozos get within a mile of nutritional science, maybe we can talk. Until then I’ll watch from afar as you follow in the footsteps of our illustrious leader in the field of community organizing.