Health & Nutrition Guest Interview: Lynn Cameron

I can't wait for you to "meet" and learn from Lynn. I first connected with her through this informative site: WeWantOrganicFoods.com, where she is a contributing author. She's full of knowledge about anything related to health & nutrition! (Note: if you are a beginner to eating healthier, don't let the information here overwhelm you. Lynn has been on this path for many years and has much to teach us, but it begins with baby steps. I hope you'll keep reading and I'll try to help you along as I continue to learn, too! Also, check out this new "rookie tip of the week" post for those of you who are beginners at eating and cooking healthier.)
KELLY’S INTERVIEW with
LYNN CAMERON

1. What is your #1 motivation for eating/feeding your family healthier meals?

My primary motivation is life extension in health and well-being. Since 1970, I’ve been down many nutritional paths with this same goal. One of the most important results of this abiding study and practice over the years has been the self-reliance acquired in matters of personal health maintenance. My family medical history was grim; I’ve learned that genetics are less important than the establishment would have one believe. My husband’s type 1 diabetic condition has responded positively over the years; better, I believe, than had we subscribed to orthodox medical protocol. A main factor of our continued good health has been avoidance of medical advice, laboratory tests, and pharmaceutical remedies. This was not an avowed goal at the outset; it just evolved as we lived in our small cabin isolated on our mountain lake and learned self-empowerment through many avenues. AND, I like to cook; he needed to eat!

2. What started you on your path to better nutrition?

I was not a breast-fed baby and was “allergic” before it became the prevalent buzz-word it is today. Consequently, I was a picky eater; food was of very little interest to me. For more, see my article about my grandmother online. When first married in 1970, I decided that I was missing all kinds of taste sensations by not eating vegetables and so became a vegetarian in an effort to grow my kitchen skills in a positive direction. I began my lifelong study of nutrition with Adele Davis’ book; Let’s Eat Right to Get Fit. The veggie diet lasted for a few years; in retrospect, I see that my reliance on cheese and eggs at that time was a craving for the rich bounty of nutrients available from animal products that my body craved. Organic food just isn’t what it used to be.

3. What is your biggest struggle in eating/feeding your family healthier meals?

Nowadays my biggest hurdle is to actually have time away from the kitchen to build the network of educated marketers I think this country needs if we are to combat the misinformation that agri-biz touts and to save the health of future generations – since 2000 the first generation of babies has been born who statistically are not likely to outlive their parents! I strive for patience when required to divert my attention from business back to food preparation because I have come to the realization that the heart and mood of the cook when making meals can be transferred unintentionally into what is served. This dilemma is a recent development that I attribute to some concern about retirement income and a need for an expanded platform after many years in the library and kitchen.

4. What is your favorite healthy recipe?

I’ve had many favorites over the years – haven’t we all? Lately I’m having a love affair with whole, unprocessed organic milk from a local farm. I’ve recently written about cholesterol and whole, real milk. Pasteurized milk products have always made my stomach ache, so I didn’t have milk in my organic kitchen for 30 years and never missed it. Now, it is amazing to me that I cannot cook the way I want with less than 2 quarts each day! I culture half of it into kefir and yogurt for smoothies, and the rest gets served as between meal snacks, made into cream soups, sauces and casseroles, and as a warm bedtime drink. I also use the culinary essential oils in recipes. Such pungent edgy therapy is a “match made in heaven” that I urge all cooks to explore.

5. What is your best kitchen/nutrition tip?

If I had just one point to make, it would be to learn about and nurture the lactobacillus bacteria (LAB) living within all organic life. These commensals – another name for LAB – make up the majority of our body tissue. It turns out that we are only about 10% human DNA. After hearing about lactic acid for many years, as most all of us with food passion have, lately the research has been proving how very astonishing their myriad species are to vibrant health. So, my advice is to choose foods that are whole and as field fresh (local) as possible and to ferment and culture as many varieties as your family will eat in order to keep gut flora working efficiently at their crucial functions. This may prove to be the ultimate anti-aging agenda. Culturing LAB within the fresh foods (preferably organic) that are their preferred growth medium requires pristine premises free of toxic residues from kitchen cleaners, as well as harmful bacteria that make us ill. It is important to “go green” if you will accomplish this in your kitchen. Doing this effectively would pose a real problem if it weren’t for the blessing of pure therapeutic grade essential oils. Because the oils (not real lipids) piggy-back oxygen, they perform a dual function. When eaten and breathed in, they assist the LAB in creating a hostile terrain for disease-causing pathogens (confer immunity) and they prevent harmful bacteria from colonizing when used as cleansers on environmental surfaces. You cannot find a more natural all-around support product for your kitchen and those in it than the Young Living Essential Oil Blend THIEVES and the household products that contain it.

6. What did you have for dinner last night?

Please keep in mind that it is deep winter here. We have to snow mobile to our car and then to the local grocery store. I am using my larder (winter storage cupboard/cellar) to pad out my meals. Last night I made some rice (combined wild, brown and Japanese germinated) using my homemade organic chicken stock as the liquid. I used it as the base layer in a casserole dish onto which I piled the chicken picked from the cooked carcass, some frozen peas, a can of water chestnuts and a can of drained asparagus. Over the top of this I poured a medium white sauce made with cultured butter and raw milk into which raw Colby cheese had been melted and added a few chopped capers. With it, we had a beautiful mixed green salad with grated carrot, homemade pickled beets, pumpkin seeds and vinaigrette (raw apple cider vinegar) dressing and homemade sourdough onion rye rolls w/cultured butter. I had a glass of milk to drink; my husband prefers kefir with his evening meal. Tonight we had the leftover casserole reheated into which I nested poached organic, free-range chicken eggs, salad of fermented veggies, etc. An evening meal of leftovers is like a little gift I give myself.

NOTE: As more attention is paid to eating quality food with life in it, the more dissatisfied one becomes with anything less.

Be warned – this is a path of no return!

LYNN CAMERON

website: http://aromavital.com/

e-mail: foods@aromavital.com

RELATED POSTS/LINKS:

• Why drink whole, unprocessed/raw milk?


• Still don't think you'll switch to raw milk? Here are the next best options for healthy milk


• Other guest interviews

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Organic Coconut Health Benefits - Dieting, Lice, Eczema & More!

Updated 8/2/08: I finally had time to do more research since prices went up. Click here for the BEST PRICES on good brands of organic virgin coconut oil.

Or keep reading for more info...

"COCONUT OIL IS THE HEALTHIEST OIL ON EARTH"

Coconut oil is a healthy fat that kick-starts your metabolism and helps you lose weight - it is very different from other fats because it turns into instant energy and isn't stored in fat cells. (Remember not all fats and calories are alike!) It is a lot like butter, cod liver oil and olive oil when you're thinking of traditional fats and oils that have been used for thousands of years. Compare them to newer fats and oils like margarine, soy, canola, safflower, corn, sunflower and any of the others that you've only heard of in the past few decades, and think of how heart disease, diabetes and other issues are on the increase; whereas the health and nutritional benefits that can be derived from consuming coconut oil have been recognized in many parts of the world for centuries. You may not have heard what a healthy fat coconut oil is due to it's high saturated fat content, but coconut oil contains medium-chain fatty acids and does not have a negative effect on cholesterol, it actually helps protect against heart disease. Coconut oil is rich in lauric acid, which is known for being anti-viral, antibacterial and anti-fungal.

photo by Koshyk

Here's just a short list of conditions that are helped by using coconut oil:

thyroid issues, heart health, skin health, weight loss, candida/yeast problems, digestive health, chronic fatigue, diabetes, viruses, getting rid of lice, building up the immune system, and the list goes on...

This post would go on forever if I tried to cover each topic at length, so here's what I suggest: Google it! Whatever your issue is, type that in along with "coconut oil" and you'll find all sorts of research and help. (If you need my help, leave a comment below.)

HOW TO GET MORE COCONUT INTO YOUR DIET

If you're like me and don't like the flavor of coconut (unless it's in smoothies or in my popcorn), it's trickier getting it into your diet, but usually you can find some recipes you like it in. Just Google "coconut recipes" and you'll find a ton. If you find one you like, PLEASE leave a comment below and share it with us!

Also, if I'm making a recipe that I know I don't want the flavor of coconut in, then I'll use the unflavored, but that's refined. From what I've been able to figure out, this coconut oil is no where near as beneficial as the unrefined virgin coconut oil that I'm talking about in this post, but it's still better than none at all. See this post for info on where to get that at the best price.

WHERE TO GET THE BEST PRICE AND OTHER IMPORTANT INFORMATION

• First, if you're wondering about whether or not I make any money if you end up buying the below products, read #3 at my FAQ post and I'll answer that question.
• Click here for the BEST PRICE on a good brand of organic virgin coconut oil:
• I highly recommend this book, Eat Fat, Lose Fat: The Healthy Alternative to Trans Fats, for more information on the benefits of coconut oil, especially as it relates to weight loss, along with some recipes to help you find ways to get more into your diet - and don't forget to check out my popcorn recipe! Also, see the link below for more on coconut oil and weight loss.
• If you suffer from eczema, read the comment section at my cod liver oil post (scroll to the bottom) for more detailed information on that topic.
• You can also get the benefits of coconut oil through your skin when applied topically. Unless I'm going right to bed, I like the coconut oil cream on my skin because it soaks in better than the oil. It works well to help heal cuts or painfully dry skin, and is great on my hands after a day of changing diapers and washing a lot - they always heal quicker with this cream. Here's what I use:
  Tropical Traditions Organic Virgin Coconut Oil Moisturizing Cream - Unscented - 4-oz. I also get this for dry lips:
  Tropical Traditions Organic Virgin Coconut Oil Lip Moisturizer - Unscented. And I really like their coconut oil/tea tree oil soap, which I tried based on Nina Planck's recommendation. (I love her book, Real Food: What to Eat and Why.) Just do a search at the same link as above (for the cream or lip moisturizer) for "Tropical Traditions soap" and it will come up.
• For more interesting reading, especially for you skeptics out there, be sure to scroll down and check out the RELATED LINKS below!

Related Links/Posts:

• Think this is all a bunch of bunk? Check out this page full of coconut research links
• The fat that makes you thin
• Here's a good overview on coconut oil benefits, and even though this site sells it (makes my radar go up), everything you read here is information found in many other places, this site just happens to explain it the best
• Some typical questions and misconceptions on fats and oils
• How coconut oil helps your heart!
• More here on coconut oil and weight loss
• Do diet foods make you fat?
• Healthy milk
• More info on coconut oil & dieting, along with the recipe that is mentioned in the comments below

DON'T MISS ANY NEW POSTS!

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Information found on the Kelly the Kitchen Kop site is meant for educational and informational purposes only, and to motivate you to make your own health care and dietary decisions based upon your own research and in partnership with your health care provider. It should not be relied upon to determine dietary changes, a medical diagnosis or courses of treatment. Individual articles and information on other websites are based upon the opinions of the respective authors, who retain copyright as marked.
© Kelly the Kitchen Kop. All rights reserved.

My Dark Secrets

(Note: if you're here for the Agave Nectar information along with a TON of great reading about various sweeteners, it's all below in the comment section - there's a lot happening down there! Also, Anna told me about this informative post for more on the topic of sweeteners. Lastly, here's why Cheeseslave says to avoid Agave Nectar.)

Yes, even though I'm passionate about feeding my family healthy meals, I'm coming out of the pantry with a few of my lingering issues...

1. We'll get my most shameful secret out of the way first: I'm a sweets-aholic. I often sneak chocolate chips when the kids aren't looking, and I order dessert in restaurants almost every time I go out. Thankfully I love to bake, so usually what I'm indulging in is something made with things like healthy fats (NO trans fat which is in most purchased baked goods), whole wheat organic flour (freshly ground here at home), regular sugar (NOT high fructose corn syrup), and more and more I'm experimenting and using Agave Nectar and other natural sweeteners in my baked goods. (Future posts will cover more on which sweeteners to use in which recipes.) ***Note added later: you may not want to use this product now - read the comments from Anna below. She has researched Agave Nectar extensively and shared some interesting information. She recommends organic evaporated cane sugar as a sweetener, or grade B maple syrup, but only in very small quantities.
2. I even compromise when feeding my kids sometimes. (I heard you all gasp...) As much as I know I should be totally rid of boxes and bags in my kitchen, I still might throw in a Jack's frozen pizza now and then (no MSG, high fructose corn syrup or trans fats) or cook up a box of mac & cheese - but it is the Simply Organic brand, because that's the only healthier one I found that is close enough to Kraft to fly with the kids. (Note: I wrote most of this post a few weeks ago and have since been convicted on this one. I'm always saying to others, "What is more natural?", and the powdered cheese just can't get through my filter these days! So I started thinking it wouldn't be THAT difficult to make a little cheese sauce and stir in some cooked whole wheat organic pasta, for a homemade stove-top mac & cheese. Funny how we can resist some things for years, then when something in you "clicks", it just doesn't seem like such a big deal anymore. The question is whether or not my kids will eat it. (Posted later: it was a hit! Check out my stove-top macaroni & cheese recipe.)
3. Cheese. I'm lazy about my cheese. Especially with my home day care, we eat a lot of it, and I want it shredded or sliced or already into little sticks when I buy it. I want to pull it right out of the frig or freezer (yes, you can freeze cheese) and have it ready to eat. Here is some of that lazy-American mentality showing up in me. (Although I NEVER buy "processed cheese slices" or anything close, only the "natural" cheeses with no extra weird ingredients on the label.) As much as I spout off about shortening the distance from the farm to the table, I really need to get over this one. I think I'm getting closer, but I'm not there yet. I can probably get some good cheese right from the farm at the Amish store I often buy food from, and then cut or shred it up...I always laugh thinking of my friend, Anne, when I told her why I didn't like buying cheese in big chunks. She said, "For goodness sake Kelly, get a knife!"
4. Whether or not my coffee is a compromise is debatable, of course, as is every topic out there. Some research shows coffee is good for you in moderation, others say no way. Truth is, I'm not THAT big of a coffee drinker, it's a "treat" I have 2-3 times per week, and I don't like anything in my coffee, a fact I'm very thankful for, as I don't need anymore sugar in my life. But I do loved the flavored coffees. Hazelnut and vanilla are my favorites - these just have a hint of flavor, no flavorINGS - big difference. One thing I should look into is buying organic flavored coffee, but just haven't gone there yet. My healthy habits continue to grow here and there, even as I write. (Also, I bring my own stainless steel cup into my favorite place, Frenz coffee, so it's only $1 each time I indulge.) UPDATE: Recently Sally Fallon personally told me I should give up my coffee! Oh no!
5. Because of the high cost of organic foods, I don't buy every single thing organic, and I don't always buy the best organic brands there are. (Some organics are not much better than conventional when it comes to their nutritional value - it all depends on how it was raised or made, I often call the companies and ask for information.) It depends on availability and on the price. We all have to pick and choose and do the best we can. One example for me is chocolate chips - I do not buy those organic because the price difference is so great and the ingredient list on the conventional chips doesn't cause me to hyperventilate like some ingredient lists do. Besides, you're getting sugar either way, which isn't great for you whether it is organic or not. (By the way, there is no high fructose corn syrup in the chocolate chips or I would NOT buy them.)
6. We do not eat out often, and if we are thinking about fast food, I try to limit it to Subway (they have some sandwiches that aren't too bad, check their website for which items have no trans fats, etc.) or maybe Taco Bell (their cheese only quesadillas aren't TOO bad for the kids), but we only eat fast food once every 6 months or so. (Unless my sister is visiting and she takes the kids to McDonald's as a treat...take a breath Kel, slow down your breathing...) Kent & I will eat at a sit-down restaurant now and then, and if we're really feeling like we want to drop some cash and not enjoy or taste any of the food, we'll take the kids with us. At those times, believe it or not, I try not to worry TOO much about nutrition. Within reason though. I still discourage fries and ask if they have applesauce or another fruit instead. If, heaven forbid, there is a corn dog on the menu and my kids see it, I grit my teeth and say, "Sure honey..." I try to get away with water for them to drink, but my teenager usually wants a pop and we don't make a big deal of it. We try to walk that line in feeding our kids healthy, but at the same time not being too bullheaded about it, in fear that when they move out they'll go wild with junk food and never want to eat healthy again. We also still order in for pizzas every so often, and I try not to think about what trans fats or high fructose corn syrup might be in them.
7. Another compromise is one most of you might not think is much of a compromise at all because you may have never even heard of it, but because I know what is better nutritionally, I know it is one: it involves grains and how they're prepared. For example, for optimal nutrition when I make pancakes and waffles, I start the recipe the night before using certain ingredients, and finish in the morning - by doing it this certain way, the phytic acid is broken down in the flour so all the nutrients in the pancakes and the big glass of raw milk we drink with it can be assimilated. The problem is, I don't use that process in all my baked goods or breads yet. I've experimented some, and just need to get back to it again. (More on all this in future posts, or it's also discussed in the books on my recommended reading page.)
8. At Meijer this morning it was irritating trying to find fruits and vegetables grown in the U.S.A. It's bad enough that I know I really should only be buying produce that is in season and local, preferably organic. But if I did that, we wouldn't eat many fruits or vegetables all winter, since I've not gotten into canning yet like I should. So as healthy as fruits and vegetables are for us, in the winter I compromise by at least trying to buy those grown in the states. Well, this morning I needed some grapes for a yummy salad recipe I'm making Saturday when my family comes for our daughter's birthday. All they had there were grapes from as far away as Peru or Mexico - I couldn't stand having to buy those, and thankfully I rarely have to!

These are all things that I continue to chip away at through the years, as I keep learning more and modifying how we eat. I often think of a quote from Jeannie Weaver (a board member from the local Weston A. Price chapter) in a local newspaper story about eating healthy: she said that her family tries to go by the 80/20 plan - they eat healthy 80% of the time, and don't worry so much about the other 20%. Mostly though, I don't want to be a freak about it. Although many of my close friends and family surely believe this is already a lost cause. :)

• Healthy & delicious Waffles & pancakes recipe
• Great info from Lynn Cameron on sweeteners
• Eating healthy on a budget
• My "food conversion" story
• Are supplements necessary for good health?
• Why everyone should take cod liver oil

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Information found on the Kelly the Kitchen Kop site is meant for educational and informational purposes only, and to motivate you to make your own health care and dietary decisions based upon your own research and in partnership with your health care provider. It should not be relied upon to determine dietary changes, a medical diagnosis or courses of treatment. Individual articles and information on other websites are based upon the opinions of the respective authors, who retain copyright as marked.
© Kelly the Kitchen Kop. All rights reserved.

Cod liver oil, part 1: answers to common questions

COD LIVER OIL SERIES

You won't believe all the ways a daily dose of Cod liver oil can help you achieve better health. Many pages could be written on this topic, but lest you fall asleep on me, I'll give you the shortened version, and if you don't even want to know that much (or you're already convinced), just skip to the links below for:

• Part 2 - Cod liver oil: tips for getting it down
• Part 3 - Cod liver oil: what to buy, where to buy it, and how much to take
• This is part 1 - Do we really need to take it?

Until the late 1940's most Americans took this superfood every day. However, these days the typical American diet is full of foods that provide plenty of omega-6 essential fatty acids (found in vegetable oils, packaged foods, and more...), but not enough of the omega-3 essential fatty acids - DHA & EPA (found in cod liver oil, egg yolks from properly fed hens, organ meats from grass-fed animals, and some fish.) According to wikipedia.org, our diets typically have "omega-6 to omega-3 ratios in excess of 10 to 1, some as high as 30 to 1. The optimal ratio is thought to be 4 to 1 or lower."

"Essential fatty acid ratios"...who cares?!

This all sounds like mumbo jumbo until you understand that when these ratios are off, studies are increasingly showing that it can affect many areas of our health. Even the American Heart Association, (who in my opinion don't always give the best advice), say on their site, "Omega-3 fatty acids benefit the heart of healthy people, and those at high risk of — or who have — cardiovascular disease."

Not just for your heart

However, the omega-3's in cod liver oil aren't just for heart health. You can read the related sites below for more details if you'd like, but I'll list just a few...

Take a breath, here we go...

Studies have shown cod liver oil to be beneficial for arthritis, obesity, hypertension, insulin resistance, adult onset diabetes, bone health, muscle pain, hormonal problems, heavy menstrual bleeding, learning disabilities, brain and nervous system health, cancer, colitis or other bowel diseases. Cod liver oil taken by nursing mothers improves the fatty acid profile in breast milk to promote optimal brain development (more in related links below!) and also increases levels of vitamin A to prevent infections. It has been shown to improve brain function, memory, stress response, immune response, allergies, asthma, learning and behavioral disorders, including bipolar syndrome and manic-depression.

Obviously, that's just a quick rundown, and I haven't even covered everything, but more can be found at the sites below. Also, if you have a specific ailment and you are wondering how cod liver oil can help you, do an internet search and see what you can find.

It could make a huge difference for you

In some cases there are dramatic improvements with these health problems. In other cases the cod liver oil works over time to bring you back to good health along with other treatments and dietary changes. (Be in contact with a good naturopath or a doctor you trust who is open to looking at the whole picture, not just drug therapies.)

Why not just take flax seed or plain fish oil?

As explained above, one of the biggest reasons cod liver oil is so beneficial to us is because of the omega-3's it contains, but if you take a good brand (see link to part 3 below), you'll also be getting the very important A & D vitamins, and this is why cod liver oil is a better choice for omega-3's than just incorporating flax seed into your diet.

Also, plain fish oil (liquid or capsules) is simply not as potent as good cod liver oil, and it also usually doesn't have vitamins A & D (or it won't have them in the correct ratios).

Lastly, as Nina Planck says in her book, Real Food: What to Eat and Why, "The body can make EPA and DHA from flaxseed oil, but the conversion is uncertain and imperfect. It bears repeating: fish is vastly superior to plant sources of omega-3 fats."

Too much vitamin A?

Doctors may advise against high amounts of vitamin A in your diet and tell you not to take a daily supplement like cod liver oil for that reason. But one thing important to know is that the KIND of vitamin A makes a big difference. Synthetic vitamin A can be dangerous in high amounts, but the kind naturally found in high-quality cod liver oil is safe and VERY beneficial to us when taken with vitamin D in a 10-1 ratio - which is how it is found in the brands in this post. Vitamin A & vitamin D work together to prevent the other from becoming toxic. (Find out how much you should take.)

An important nutrient

This vital nutrient is needed for: the growth and repair of body tissues, proper digestion, strong bones and teeth, good eyesight, and it contributes to the health of the immune system. Foods high in vitamin A are especially important for those with thyroid conditions and diabetes - a diet rich in vitamin A will help protect the diabetic from the degenerative conditions associated with the disease, such as problems with the retina and with healing.

Sunlight and vitamin D

More and more information is coming out about the major role sunlight and vitamin D play in our health. (Read more about the bad rap sunshine has gotten.) Low levels of vitamin D have been linked to diabetes, heart disease, depression, hypertension, obesity, Alzheimers, Parkinsons, certain cancers, infertility, and it also helps to regulate the immune system. (There is much more in the related sites below.)

Important note about vitamin D and possible toxicity:

One thing to remember - as much as we need enough vitamin D, like anything, some say it's possible to get too much as well, and sites like Dr. Mercola encourage you to get tested if you're in the sun a lot. But according to this Vitamin D Council site, it's very uncommon to get too much vitamin D. If you get a LOT of sun and are concerned, read here to find out more about testing your vitamin D levels. Also, read this about who should be extra careful about the amounts of vitamin D they take.

One more important thing:

When you're taking good quality cod liver oil, you also need to be sure you're getting enough calcium in your diet. Vitamin D regulates the amount in your blood, and if it's not there, it will deplete it from your bones. As explained in the book, "Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats", "make sure your diet contains adequate calcium and magnesium with plentiful whole dairy products, bone broths and lightly cooked green vegetables along with certain nutrient-dense animal products such as butter, organ meats and shellfish. These will provide a calcium- and magnesium-rich diet as well as the fat-soluble vitamins necessary for their absorption."

That's not all!

This was a just quick overview on how powerful and important cod liver oil is and why we need to make it a daily habit. Read the other parts of the series below to find out more...

Part 2 - Cod liver oil: tips for getting it down

Part 3 - Cod liver oil: what to buy and where to buy it and how much to take

FREE KITCHEN KOP UPDATES - DON'T MISS ANY NEW POSTS:

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• Are supplements necessary?
• Where is the truth on health and nutrition?
• Info on possible vitamin toxicity from Chris Masterjohn
• More info on possible vitamin toxicity in a cod liver oil update from Sally Fallon

• Pregnant or nursing moms, read this article on the importance of omega 3's for your baby's brain development!
• How cod liver oil can help cure depression or anxiety issues
• This article by Dr. Mercola explains more of the benefits of cod liver oil, and why Carlson is a good brand, but first a warning: I rarely buy from his site, there are much less expensive places to get it (see link above). I often read his site for information not found in the mainstream media, however, sometimes he's pretty heavy on selling his products after he scares you with some info about why you need it - this puts the skeptic in me on guard.
• More information on how much is too much vitamin A.
• Read this to find out if you should limit the amount of cod liver oil you take
• And another vitamin D article.
• Omega 3's in cod liver oil can prevent sunburn - scroll down about 2/3 on this page to read about that and more on the many benefits of cod liver oil.
• A great overview for more detailed information on cod liver oil and it's many benefits.
• Read about where exactly cod liver oil comes from and why some brands are much superior to others.
• Information on the correct amount of cod liver oil needed daily for adults, children, and pregnant or nursing moms.
• Cod liver oil and constipation treatment

(Many more topics & recipes along the right in the blue section!)

Information found on the Kelly the Kitchen Kop site is meant for educational and informational purposes only, and to motivate you to make your own health care and dietary decisions based upon your own research and in partnership with your health care provider. It should not be relied upon to determine dietary changes, a medical diagnosis or courses of treatment. Individual articles and information on other websites are based upon the opinions of the respective authors, who retain copyright as marked.
© Kelly the Kitchen Kop. All rights reserved.