—
—
You qualify for home delivery!
Pantry
Bird flu, bird flu, bird flu. I'm sure you've seen scary headlines like these:
? "Deadly flu virus is not just for the birds anymore"
? "Bird flu has spread to dairy cows. Is our milk safe?"
? "Could Avian Influenza Be The Next Covid-19?"
I mean, how sensational. At this point, you've likely had (at least) a small moment of fear. You maybe have even done an internet search on "bird flu symptoms" (or something like that).
I mean, the government and the media do such a good job of seeding fear about disease. Any fear or anxiety you have about this is not your fault. Gee, just imagine how you'd feel and what the headlines would look like if, instead, the focus switched to spreading hope about natural health! That would be the day.
What's really going on? What do we have evidence of? What questions remain unanswered? Here's a breakdown of it all from my perspective.
Heads up -- it's a loooong post. It needs to be. Instead of fragments of scary information like most media sites put out there, I figure I'd take the time to delve deep and answer the questions that I have (and you might have, too).
*As a disclaimer, I'm not a doctor or a scientist. I'm a passionate real food consumer that loves research and learning new things. Sources are listed at the very bottom.
Yes, strains of bird flu were found in US milk (and fragments of these strains were found in pasteurized milk). However, the CDC and USDA reported that the strains lack the genetic markers for viruses adapted to infect humans. You heard that right. Anything that would potentially be in the milk can't infect humans.
The two people infected in this "outbreak" have been farm workers who've had direct contact with infected animals (and, by the way, with one of those cases it's unknown whether the animals were cows or dead birds).
For farm workers, the "WHO assesses the public health risk to the general population posed by this virus to be low and for occupationally exposed persons the risk of infection is considered low-to-moderate." So low risk for everyone, and low-moderate risk for farm works.
Furthermore, the two people infected have NOT transmitted it to another human. Sure, the virus could mutate to spread from human to human, but that's not the current reality.
Science shows that raw milk can inactivate viruses and prevent foodborne illness. Multiple researchers have shown that this is a synergistic effect, meaning that there's not one specific thing in the milk that provides this protection. Rather, it's a combination of many things working together in our complex gut ecosystems that include innate and adaptive immune systems
Beyond the studies, this just makes sense in our gut. Let's take this example. Say a breastfeeding mom gets sick. She should NOT stop breastfeeding. Rather, she should 100% continue because she passes immunity along to protect the baby.
It's my opinion that it's better to improve your immune system than try to avoid a specific handful of the billions of bacteria and viruses around us (terrain theory, not germ theory). With potentially harmful pathogens, it's not an "if" you come in contact, it's a "when" you come in contact. Strengthening your body and immune system is your best defense (rather than avoidance).
I don't think I need to write more here. The above sentence says it all.
The hard part about writing about bird flu right now is that I have so many questions that I simply cannot find answers to. How can I have an educated stance when I'm confused, when I don't feel like I have all the info? Here are some questions that I'd love to have answered to help formulate a truly educated opinion.
--> How widespread is bird flu in cows? How many farms have been affected?
Some charts show number of positive tests in animals, some show positive milk tests, and some show it combined. Some show the number of states affected, and some show the number of farms. You need to be diligent when looking at the numbers.
From what I found, as of May 2, it looks like there are 36 herds that have had at least one cow with a positive bird flu test. Since there's about 25,000 dairy herds in the US, about 0.1% of farms that have been affected. If we round, that's 0%.
It's my understanding that these are only farms with a reason to test. How many farms have cows with bird flu and don't know it? Furthermore, how sensitive are the tests? Are we counting tests for the full virus, fragments of the virus, or a specific amount of the virus?
So many unknowns and opportunities to skew data to make a point.
--> Are there any farming practices that make bird flu transmission to cows more or less likely?
When there's a food safety risk, headlines nearly always say things like "Dump milk from This Specific Farm" or "Throw away your lettuce from This Specific Company." They call out the specific farm or company producing the food.
But, with the bird flu thing, it's very vague. The articles say "a farm in Texas" or "a farm in Colorado."
Because they're not naming names, I can only assume that the farms affected are part of big ag. They likely sell their milk to mega companies, which are lobbying to protect their brand name (and sales). And that means that, most likely, the infected cows live inside, are fed corn and soy, are given drugs, and all that industrial ag stuff.
And, if that's the case, then it means that cows on small natural farms like ours would be much less likely to contract bird flu. The cows are outside as much as possible (at this time of year, it's all day and night), they eat a natural diet of grass, and are drug-free. They're in natural health. The outside thing might be the biggest variable, because just like with COVID (and basically any virus), outdoor viral spread is rare.
But, of course, I have no way to prove this one way or another. Again, they're not naming farms! And, even if they did, big ag will protect its name. Those industrial farming practices are just fine, right? This makes it impossible to draw any conclusions about why transmission to cows happened in the first place.
--> How serious is bird flu in humans?
This should be a simple one, right? Nope. The info out there is quite confusing.
According to the CDC, "The signs and symptoms of bird flu virus infections in humans range from no symptoms or mild illness such as eye redness or mild flu-like upper respiratory symptoms to severe illness such as pneumonia requiring hospitalization." OK, that sounds like a normal flu virus. Symptoms range from mild to severe, and the most vulnerable are probably those who are immunocompromised (sick, elderly, etc).
But then, according to the WHO, the death rate is 56% (other sources cite the fatality rate from 40-60%). Seriously!?!? If that were true for all people, it would be truly terrifying.
Most likely, there should be some disclaimers about the fatality stats. I'd like to know these things. Was the percent based on hospitalized people only? If some people show no symptoms, were they be included in the total count of those infected (of course not)? Where did these deaths happen? How long were people infected before getting treatment? What was the quality of care and resources in those hospitals?
But, let's stop and think. How can anyone put a scary stat about death out there without some serious disclaimers about the data? It's obvious that that stat is for people who are already very sick and hospitalized.
--> How does bird flu get into milk anyway?
Bird flu is a respiratory disease, NOT a blood disease. Why is this important? Because milk is made from blood. If the bird flu virus isn't in blood, then there's no way for it to get into the milk (at last the milk when it's inside a body).
So, how does it get into the milk? Articles online haven't really explained this. They've only cited that fragments of bird flu have been found in pasteurized milk. In the same articles, they tout how amazing our testing capabilities are and how we can detect even the smallest fragments. So how much of the virus is in the milk is unknown, too.
Again, how does the virus get into milk? The only explanation is that it must be from an outside source. Perhaps droplets from an infected cow's saliva, respiratory droplets, urine, or feces. Another theory is that mastitis happens as an inflammatory response, and the infection is spreading to the teats. But again, this is yet to be proven.
In my opinion, it's most likely from respiratory droplets in the air in poorly ventilated milking spaces. But again, I have no way to prove that.
--> Why the hype?
Given the data, bird flu in humans doesn't seem like a big threat. This is especially true when compared to the wars, malnutrition, lack of clean water, and all the other huge issues around the world.
So, why? I mean, it's definitely click bait that gets ratings up. Maybe it's just something to talk about. Maybe it's a distraction from other news. Maybe it's a ploy to promote pasteurized dairy. Or maybe it's to promote a new bird flu vaccine. We may never know!
Well, we're going to continue doing what we normally do. Our cows will live a naturally happy, healthy life. They're outdoors at pasture as much as the weather allows. They eat a natural diet of 100% grass. We have meticulous cleaning and milk safety standards to minimize any potential pathogens getting in the milk. And, as usual, we carefully watch the health of our cows (they rarely fall ill).
We will not be testing for bird flu... unless we're required to. We don't feel it's necessary. Given the current info, we don't view bird flu as a risk. If we see evidence showing otherwise, of course we would take action then.
I'd love for you to join the conversation. Comment below (no account required - start typing for the guest option to appear) or contact us.
-----
Sources
*Originally posted on 9/10/21. Updated on 5/14/24.
My family has a chat group. We share photos, life updates, stories… and sometimes we get a good debate going.
Bingggg. Bingggg. Bingggg. Ahhh… the sounds of a chat debate quickly ensued.
Many differing arguments were made. Some conceded that the hot dog may technically be a sausage because of the similarities in its production process. Others were skeptical that the process is similar enough, considering many sausages are removed from the casing. Some fell on the “not a sausage” side simply because of the way we Americans use the word.
Then there’s how you cook it. You don’t cook a hot dog like you would any other sausage. You don’t eat them with pancakes and bacon. You wouldn’t put them in tomato sauce. You wouldn’t ask for a spicy hot dog with your ravioli. If the man at the Sabrett hot dog stand gave me a sausage on a bun when I asked for a hot dog, I would be very disappointed.
We looked up the definition of a sausage. We researched recipes that included hot dogs and were surprised by the seemingly off-putting suggestions. I mean, would you like hot dogs in your pasta?
It went on for some time. Then....
The Hot Dog President replied less than 10 minutes later!! He’s obviously very serious and enthusiastic about his position and these types of questions.
He wrote, “A hot dog is a type of sausage. But all sausages are not hot dogs. Check out the glossary on different sausage styles: https://hot-dog.org/sausage-basics/sausage-glossary. Hot dogs fit into the Frankfurter/Wiener category.``
Then this got me thinking even more about sausages. Humans have been so creative in figuring out hundreds (if not thousands) of ways to use ground meat, the most affordable and most versatile meat there is.
This resulted in a ridiculous variety of sausages from all over the world, with differing textures and flavor profiles. Hot dogs, salami, kielbasa, mortadella, bologna, pepperoni, bratwurst, chorizo, to name a few. Yum! I’d love to try them all :)
Soy protein isolate or sodium caseinate are added as binders. Grains, tubers, or legumes are added as fillers. Both of these have the goal of bringing the cost down, but this also brings the nutritional value down, too. Gelatin or starch are often added as thickeners to alter the texture. And nitrates and nitrites are added as preservatives.
But, why do we need all that junk in food? Yes, food science is cool, but it’s not necessary in all cases.
Miller’s has a great selection of sausages. Right now, we’re offering 6 different types of beef sausages (including hot dogs) and 4 different types of pork sausages (including hot dogs). And that’s not even to mention the ground meat or other meats that you can make into sausage yourself!
Imagine that you’re strolling down the aisle in a grocery store, scanning the shelves for something wholesome and nutritious and free of toxins to feed your family. A package proudly displaying the big bold label “Certified Organic” label catches your attention. You think to yourself, “Perfect. This is what I need to nourish my family.” But hold on a second, what if I told you not all organic food is created equal?
When something is labeled as “organic,” it basically means that it’s made with a lot of natural ingredients (not necessarily all, but a lot). But, it’s not just about using natural stuff. There’s a whole process behind the certification.
Farmers (or businesses) that want their food to be certified organic have to create an Organic System Plan. This plan lays out how they’re going to meet the standards set by USDA. Once that plan has been made, they have to put it into action.
That’s not all. A certifying agent, who’s been accredited by USDA, will come out to check things out every year. They’ll make sure the farm is following the rules and meeting the required standards.
The inspectors aren’t from federal or state government agencies. Instead, they’re private third-party groups approved by the National Organic Program (NOP). Every program has different specifics for inspections. It’s also important to note that the inspector typically contacts the farm in advance to set up a date and time, giving about 2 weeks notice.
On a typical day, the inspector will start with a quick tour of the farm and discuss the Organic System Plan the farmer has in place. Their main concern isn’t so much about pesticides or how the animals are living or verifying labels. Rather, the most important thing with the visual inspection is that the farm isn’t repackaging non-organic produce as organic.
The inspector reviews all of the farm’s sales and receipts. They’re making sure the total sales match the expected yields. Plus, they want to see if the farm is buying “certified for organic” fertilizer, nursery starts, and approved pesticides. It’s a whole lot of recordkeeping.
On top of that, it’s a costly process. It doesn’t stop with the certification. There are inspection fees, renewal fees, and even travel costs for the certifying agents. It adds up and can be thousands of dollars per year! Farmers have to factor that cost along with the cost of running the farm.
I did a ton of research, trying to wrap my head around what it really takes to be certified organic. There was so much info, filled with big, fancy words that I don’t use everyday. It felt like they were trying to make it hard to understand on purpose.
But don’t worry. I got you covered. I did all the hard work and made a simple chart (below) that breaks down what being certified organic actually means. Plus, I included a comparison to show how Miller’s Bio Farm goes above and beyond these standards.
| CERTIFIED ORGANIC | MILLER’S BIO FARM |
| Does not need to disclose ingredients under 1% | Discloses all ingredients and processes. Full transparency. |
| GMOs allowed if they’re 0.9% or less of the final product | GMO free |
| Organic corn & soy allowed | Corn & soy free |
| No regulations on vaccines | No routine vaccinations |
| Antibiotic free | Antibiotic free |
| Hormone free | Hormone free |
| Steroid free | Steroid free |
| Synthetic nitrate/nitrite free (naturally occurring nitrates/nitrites like in celery juice powder are allowed) | Synthetic nitrate/nitrite free (naturally occurring nitrates/nitrites like in celery juice powder are allowed) |
| Irradiation allowed (with certain restrictions) | Irradiation free |
| Can be sprayed with any of the thousands of “certified for organic” pesticides, herbicides, and fungicides* | Miller’s pasture & hay not sprayed at all. Produce and feed ingredients may be sprayed with carefully selected “certified for organic” products* |
| Lots of record keeping required | We keep a reasonable amount of records, as we feel they are needed |
| Does not need to be farmed regeneratively | Practices regenerative farming and pays extreme attention to soil health |
| Humane treatment of animals is not required | Humanely raised |
| Doesn’t require animals be pasture raised | Animals are pasture raised as much as the weather allows |
| Not required to be 100% grass-fed (AKA grass-fed & finished) | 100% grass-fed beef, cow dairy, and buffalo dairy |
| A2/A2 dairy not required | 100% A2/A2 dairy |
| Homogenization allowed | All dairy is non-homogenized |
| Meat can be sanitized/washed in any of a multitude of approved substances, including chlorine and citric acid. | Beef and pork is washed with organic apple cider vinegar. Chicken is air chilled and washed in only water. Turkey and fish is washed in only water. |
*OMNI (Organic Materials Review Institute) maintains a list of chemicals and sprays that are allowed under the organic certification. The list is thousands of products long and continues to grow. Some are innately natural like clay or vinegar and some are not so natural like chlorine or citric acid.
At Miller’s Bio Farm, we’re NOT certified organic. It’s costly and time consuming. We’d rather make our own choices. We’d rather tell you everything you need to know about your food. Our site is packed with info, and we’re happy to answer any questions (and do research if needed).
That being said, we naturally follow the organic standards and, in many ways, go beyond the regulations. I mean, we’re trying to produce the most natural foods we possibly can!
So remember, when browsing through the grocery store, eyeing those “certified organic” labels, not all organic is created equal. Sure, it’s a good sign. It’s a step in the right direction. But, if you dig a little deeper, it’s not all what it’s made out to be.
At Miller’s Bio Farm, we just don’t settle for the basics, for the standards. Nope. We go above & beyond. Giving you 100% transparency, and REAL food.
—--
References
Our pastured corn & soy free chicken is delicious and as natural as can be. It's grown regeneratively on top notch soil. It's free of chemicals, vaccines, drugs, and GMOs. It's low PUFA. It's air chilled (washed in water and only water). The chickens drink well water (with no added fluoride or stuff like that).
People choose our chicken for many different reasons, but it seems that the #1 reason is that it's corn & soy free. I had always been on the fence about this. I mean, how much does the feed matter? Does the soil matter more when it comes to nourishing your body?
A few weeks ago, my question was answered. A local farmer told me that Miller's chicken was mentioned in episode 91 of the Regenerative Agriculture Podcast called "You Are What You Eat: Examining Beef and Plants". If you give it a listen, around minute 38:00, Dr. Stephan van Vliet talks about our chicken... and now I know that feed ingredients matter A LOT!
Wow!!! He didn't even know that was possible with chicken. Conventional CAFO chicken, living indoors and fed GMO corn and soy, has a 30:1 ratio. Most pastured chicken has a 7:1 ratio. But, ours has the ideal 1:1 ratio. Wow again!!!
For some reference, the conventional American diet typically provides a 20:1 omega 6/3 ratio overall. But, humans should eat a 1:1 - 4:1 ratio for optimal health.
Before I go any farther, it's important to note that both omega 3s and omega 6s are polyunsaturated fats, AKA PUFAs. Yes, a low PUFA diet is trendy right now. And overconsumption of PUFAs (especially highly processed ones) can have a detrimental affect on your health. However, your body needs a certain amount of certain kinds of PUFAs for optimal health, and those include omega 3s and 6s.
The human body is capable of producing all the fatty acids it needs... except for two: linoleic acid (an omega-6 fatty acid) and alpha-linolenic acid (an omega-3 fatty acid). You need to get those through food, and they're super important. This is why they're called "essential fatty acids".
Omega 3s and 6s make up parts of cell membranes and are precursors to many other substances in the body. They're involved in regulating blood pressure and inflammatory responses (among many other things). They work hand in hand.
But, as with anything in nature, balance is imperative. When you have too much omega-6 fatty acids, it can lead to awful health outcomes. The first that's likely to appear is inflammation, which can then lead to a host of other issues. A too high omega 6/3 ratio can result in heart disease, diabetes, obesity, arthritis, asthma, depression, fatigue... the list goes on and on.
I mean, given the standard 20:1 omega 6/3 ratio for the average American, it's no wonder Americans are sadly in such poor health.
Modern America just loves its seeds. I mean, the government literally pays us to eat them by subsidizing GMO corn and soy. We feed it to animals to make cheap meat and eggs. We make alt milk with it. We process it like heck to make strangely affordable processed food that lasts forever and always has the same consistency.
I've heard it said that, if you could simply eliminate seed oils from your diet, you'd be good. But, now that I've heard this podcast, I fear that's not enough. You need to eliminate it from the diets of the animals your food comes from, too.
The higher the omega 6/3 ratio in the feed, the higher the omega 6/3 ratio in the meat, eggs, and milk. As they say, "You are what you eat."
We can see this clearly in the general stats out there. Conventional chicken is around 30:1, eggs are 20:1, milk is 6:1, and grain fed beef is 8:1. But, their more natural pasture raised counterparts have much better ratios. Pastured chicken is around 7:1, eggs are 1:1, grass-fed milk is 1:1, and grass-fed beef is 1:1-2:1.
Why is this? Most animals in the US (even organic or pasture raised ones) are predominantly fed corn and soy. Look at the omega 6/3 ratios:
It seems that it's really corn that's the culprit here. What's interesting about that is that, from a farmer's perspective, it's much easier to remove soy from the feed than corn.
In comparison, look at the omega 6/3 ratios in our chicken feed:
It seems to me that the blend on a whole must have around a 1:1 ratio (with lots of help from fishmeal and flax). And this is why our pastured corn & soy free chicken has an outstanding 1:1 omega 6/3 ratio. I mean, it's honestly perfection.
I'd love to hear from you. Comment below or contact us.
-----
References
Miller's has always advertised our cow dairy as "100% grass fed". It's true. For food, the cows eat pasture (or dry pasture) only... and never grain.
But it's probably more accurate to say "100% grass fed +". This is because, in addition to pasture, the cows get a few supplements for optimal health... and therefore the best possible nutrition in the yummy food they make for us.
This is similar to you taking a magnesium supplement since our depleted soils don't provide enough in our food, drinking red raspberry leaf tea to strengthen your reproductive system, or reaching for Nux Vomica homeopathic at the first sign of tummy troubles.
I've had lengthy conversations with our farmers and supplement providers. And now, I'm breaking the avalanche of info down into easily digestible info for you (yes, the pun was intended).
Each supplement has a different purpose. On a whole, the supplements give our cows good health all around, including preventing disease, keeping good body condition, maintaining reproductive health, and so much more. Here's info on each supplement.
1- Organic Molasses
Molasses is naturally rich in antioxidants, iron, calcium, magnesium, potassium, phosphorus, and vitamin B6. But, the main reason it's given to our cows is to help them digest any fiber in the pasture.
Our molasses is certified organic, made from sugar cane grown in South America. It does NOT contain any apple cider vinegar or additives. It's 100% molasses, just like molasses you would buy for yourself.
Each cow is given about 2.5 cups of molasses per day. It's poured on top of the energy pellets.
2- A Blend of Minerals
Nowadays soils are so depleted, and that's why fortified foods and supplements are so commonplace. Although we put a lot of energy into maintaining good soil and naturally regenerating it year after year, they may be small imbalances.
Giving minerals keeps up excellent body condition and overall good health. Reproduction is better. Basically, everything is better in animals with the right balance and amount of minerals.
Our minerals are simply ground up rocks. They include phosphorous, calcium, selenium, magnesium, zinc, sulfur, potassium, etc.
Our forage (fresh and dry pasture) is tested regularly. Then, based on those results, a mineral blend is specially mixed for our cows. For example, let's say the forage was slightly low is phosphorous. Then, the mineral blend would have added phosphorous. Since they have slightly different needs, there's one blend for dairy cows and one for heifers (which are dairy cows that haven't given birth yet).
The cows are given about 1/2 pound of minerals per day. If milking, the amount correlates to how much milk a cow is making. The more milk she makes, the more minerals she gets. That's because making milk is hard work, and the cow likely needs an extra boost.
3- Homeopathic Remedies
We give our cows homeopathic remedies to both prevent and treat disease. To be clear, illness is rare in our herds since we put so much energy into maintaining their health naturally. And, we never give vaccines, antibiotics, or any kind of drugs.
Our homeopathic remedies come from Hahnemann Labs and Washington Homeopathic Products. Both companies have been around since the 1800s. All of the products we buy from them are labeled for humans, not animals. In fact, you may have the same remedies in your homeopathic collection at home!
Here are some examples of homeopathic remedies the cows may receive:
The remedies come as little white pills. The farmers dissolve them in water, and the cows drink it. Different amounts are given to each cow, depending on her needs. And sometimes one works for one cow and not another. Our farmers pay close attention to each cow so they can make adjustments as needed.
4- Energy Pellets (Simply Alfalfa + Flaxseed Oil)
Cows get a lot of protein from forage... but not a lot of energy. Just a little flaxseed oil can go a long way. It helps keep the cows healthy. We can see this visibly with firmer manure.
Since the farmers didn't want to simply pour oil over hay, they worked with a natural feed supplier to make some natural alfalfa pellets just for Miller's. It's just ground up alfalfa (which we often grow in our pastures) along with organic flaxseed oil.
This is a very low percent of their diet. Each cow is given up to 1.5 pounds of energy pellets per day. If a cow produces a lot of milk, a little less is given. If a cow is having trouble producing milk, a little more is given.
We pay attention to the details, and that includes the omega 6/3 ratio. Humans should consume a 1:1-4:1 omega 6/3 ratio. But, the conventional American diet is currently providing a 20:1 ratio (thanks corn and soy... but mostly corn). And that can result in a host of diseases including chronic inflammation, heart disease, diabetes, obesity, arthritis, asthma, depression, fatigue, etc.
The good news is that truly grass fed dairy naturally has a 1:1 ratio, which is optimal. When selecting supplements for our cows, we keep this in mind. We want to provide our animals and customers with the best health.
For example, we could have chosen sunflower oil for the energy pellet, but sunflower oil has a 40:1 omega 6/3 ratio. That would have put everything out of balance. Instead, we went with flaxseed oil, which has a 1:4 ratio. The 1:4 ratio of flaxseed oil combined with the 3:1 ratio of molasses brings us about a 1:1 ratio in our feed.
Basically all dairy cows everywhere get a supplement of some sort. Do you know what the grassfed certification requires? We're NOT certified, but it's an important comparison.
The American Grassfed Association (AGA) is the most popular grassfed certification in the US. When you buy grass-fed milk in the store, it's likely allowed to be labeled like that because they have this particular certification.
The AGA's certification allows all the supplements we feed, including molasses, minerals, alfalfa, and flaxseed oil. Plus, a lot more, too.
The AGA's certification requires cows to never be fed grain or cereal grain (including corn, soy, wheat, oats, sunflower meal, etc). But... pseudo-grains are allowed (including peas, lentils, buckwheat, canola, etc) grown to maturity and fed as the grain/seed only. And they may also be fed in manufactured cubes and pellets.
The amount of supplemental feed of pseudo-grains can be up to 25% of the total daily intake (or 0.625% of body weight). I mean, wow. That's a lot of food other than pasture!
I'd love to hear from you. Comment below.
*Originally published on 6/11/23. Last updated on 6/28/24.
In general, fruits and veggies are considered “healthy” foods. But, our complicated food system has, of course, complicated this.
You probably know that farming practices matter. Many herbicides and pesticides are used to grow produce, even organic produce (the list of chemicals that are approved for organic farming continues to grow and grow). Those chemicals can make their way into or onto your produce.
Store bought fruits and vegetables (and I mean basically all of them, even leafy greens) are coated to improve appearance and extend shelf life. Coatings prevent the food from drying out and prevent fungi from growing. They make it look “perfect” for a long time.
Modern consumers simply will not buy or be satisfied with produce that has any imperfection or sign of age. And, just like you, stores don’t like throwing away products they purchased either.
On the one hand, coating produce is a good idea, since it helps reduce food waste. On the other hand, what’s in those coatings? Do the benefits outweigh the risks? Let’s learn a little more so you can make an educated decision.
Sure, I’m ok eating a little beeswax. In fact, I expect it when I eat RAW HONEY. It’s 100% natural. But, the coatings on produce are not simply natural waxes, they are mixtures of up to 50 different compounds. They are created in labs to be able to easily spray on and stay on. And, of course, they’re proprietary, meaning we don’t have the right to know exactly what’s in it.
Here’s a short list of some potential ingredients:
Many of the ingredients listed above are derived from GMO (AKA bioengineered) corn or petroleum.
This applies to certified organic produce, too. Here are 2 important USDA organic rules:
§ 205.605 - Nonagricultural (nonorganic) substances allowed as ingredients in or on processed products labeled as “organic” or “made with organic (specified ingredients or food group(s)).
§ 205.606 - Nonorganically produced agricultural products allowed as ingredients in or on processed products labeled as “organic.”
Most coatings on fresh produce cannot be washed away. They’re designed like this, because stores want the coating to stay on. You might be able to remove some, but not all.
Listen, all of the coatings are USDA approved and are considered “GRAS” (generally recognized as safe). And they probably are… for the most part. But, what if a little additive or non-food ingredient was in all food that you consumed? Have the interactions of these ingredients been tested? Has the overall load of non-food ingredients been examined? Well, I haven’t found a study that looks at that.
There’s a new coating for produce that is allowed in certified organic produce, and it’s called Apeel. It’s currently being used in at least 15 countries and cannot be washed off. There are a lot of concerns from real food advocates about its safety.
First off, it contains some alarming ingredients. FDA Papers about ‘Apeel’ show that it:
Apeel-coated produce was quickly adopted in stores like Trader Joe’s, Whole Foods, Sprouts, Fairway Market, and Costco. The company secured partnerships with many large produce producers, too. Due to its miraculous abilities and “certified for organic” status, it’s catching on quickly and the lists keep growing!
*Since 2023, a few grocers have thankfully stopped using Apeel. Those include Trader Joe's and Sprouts.
Coated produce is technically and generally required to be labeled in stores, although the laws change from state to state. The fruit may have a sticker or it may say it in the fine print on the sign on the bulk bin or the bag that it comes in. But, for the most part, it’s really hard to tell. Here are some things to look out for:
To buy produce you know is uncoated you need to know the farmer or have a trusted source. Goodbye, mainstream supermarket! You can try the following sources:
At Miller's Bio Farm, you get foods containing only actual food as ingredients... and that means no coating on our produce ever! We source our produce from the Lancaster Farm Fresh Cooperative, and they know every farm they work with :)
—--
Sources
Don't eat a lot of nuts... but maybe you kinda miss them? I know I do.
It's so much work to soak and dehydrate them at home (to get rid of the antinutrients). It's easier to just not buy them at all. If you want to purchase presoaked nuts, they're hard to find and prices can be crazy. And then of course there are PUFAs to consider.
I mean, don't you wish almonds didn't have a 2010:1 omega 6/3 ratio? Don't you wish walnuts weren't so ridiculously high in PUFAs? Don't you wish Brazil Nuts didn't have so many oxalates?
Enter macadamia nuts...
Check out how they compare to popular nut options:
I mean, macadamia nuts undoubtedly come out of top.
Here's an overview of what each is and why you should avoid it:
PUFAs
PUFAs, or Polyunsaturated Fatty Acids, are a type of fat molecule composed of more than one double bond in their backbone. They are commonly found in many foods, especially vegetable oils like soybean, sunflower, and corn oils. While these fats are essential for our body in certain amounts (since our body can't produce them on its own), the modern Western diet has a disheartening imbalance of these fats, which can have potential health consequences (especially when PUFAs are oxidized): inflammation, oxidative stress, suppressed thyroid function, increased risk of heart diseases and certain cancers, and more.
Lectins
Lectins are part of a plant's defense. It keeps the seeds from being eaten by insects and animals so the plant can reproduce. Lectins are a protein, and they're sticky. They will stick to the intestinal lining and create inflammation and can lead to leaky gut syndrome. Lectins are also associated with insulin resistance and metabolic syndrome.
Oxalates
Oxalates are chelators. They bind to calcium and then you (usually) poop them out. If oxalate does not bind to calcium and you don't have enough liquid in your pee, then kidney stones will form. Oxalates can cause stress and cellular damage in your body. They can trigger inflammation, steal minerals, and destroy connective tissue. An oxalate overload can lead to a host of problems like kidney stones, arthritis, joint pain, and osteoporosis.
Phytic Acid
Phytic acid is an antinutrient. It's an organic acid that binds phosphorous within. It's found mostly in the bran or hulls of seeds. Untreated phytic acid can combine with calcium, magnesium, copper, iron and especially zinc in the intestinal tract and block their absorption. This is why a diet high in improperly prepared nuts and whole grains may lead to serious mineral deficiencies and bone loss. The modern misguided practice of consuming large amounts of unprocessed bran often improves colon transit time at first but may lead to irritable bowel syndrome and, in the long term, many other adverse effects.
Omega 6/3 Ratio
Omega 3 and omega 6 are essential fatty acids (also in the PUFA category) necessary for your health, and they can only be obtained through food. But, when eaten out of proportion, it can cause a plethora of chronic health issues: inflammation, heart disease, diabetes, obesity, arthritis, asthma, depression, fatigue... the list goes on and on. The modern American diet typically provides a shocking 20:1 omega 6/3 ratio. But, humans should eat a 1:1-4:1 ratio. We can only do this by being aware of our food choices.
Soaking nuts, grains, seeds, and beans has been commonplace in indigenous cultures around the world for thousands of years. It's just what they do. It's likely a result of paying close attention to how your body feels (which is sadly getting lost in the modern word --- there's a pill for that, right?).
Antinutrients are naturally in a nut for preservation. It helps prevent sprouting until the conditions are right - moist, warm, and slightly acidic. Proper preparation of nuts imitates the process that slowly occurs in nature (more on that below).
How to soak nuts:
The process of soaking nuts neutralizes phytic acid and enzyme inhibitors. Vitamin content increases, particularly B vitamins. Tannins, complex sugars, gluten and other difficult-to-digest substances are partially broken down into simpler components that are more readily available for absorption.
In short, soaking nuts makes them more nutritious!
We have a direct connection with Ohana Farms, on the big island of Hawaii. They absolutely share our values. The use organic and regenerative farming practices and have an extreme attention to detail. They carefully dehydrate the nuts low and slow to preserve all of the nutrition.
We'll offer raw Hawaiian macadamia nuts for a limited time. If you love them and order them regularly (which I hope you do), we'll keep them around. So, if you're interested, add some to your next order now!
Mmmm... nothing beats the earthy flavor and crunch of a nut.
-----
References
I know you get frustrated with misleading labels. Me, too! Sadly, I just found out about a new one to watch out for...
Imagine that you're shopping in a cheese department. You spot some raw cheese. Hooray!
So, you buy the cheese. But then, you read the fine print on the back of the label. For example, on Organic Valley's raw cheeses, it says "Heated to 158F for 15 seconds". Ugh!!!
What's up with this? Another greenwashed label? Shouldn't raw cheese not be heated at all? Doesn't heating to 158F negate the purpose of purchasing raw?
Let's dive a little deeper.
I mean, in terms of health, raw cheese is the best. Milk in its raw state has more nutritional value compared to pasteurized milk.
When milk isn't heated past 110F, all the natural microbiology, vitamins, and minerals stay intact. And that means max digestibility and nutrition for you. This makes logical sense, since milk straight from a cow is around 102F.
When milk is heated above 110F, it changes. Here's a chart breaking it down:
The amount of damage done is directly related to the amount of processing. The higher the pasteurization temp and time, the more the naturally healthy parts of the milk are damaged. In addition, when milk is homogenized, it breaks down nutrients and fats.
You can't make cheese without a little heat. The cultures simply wouldn't grow.
Mesophilic cultures work at temps ranging from 62–102F. The most common temp for this type of culture is around 90F. They are used to make many types of cheese, including cheddar, gouda, chèvre, muenster, and camembert.
Thermophilic cultures work at temps ranging from 104–112F. They are used to make cheeses like mozzarella, parmesan, provolone, swiss, and romano.
Legally, as long as the milk isn't heated to the the legal pasteurization temp of 161F on "properly operated equipment", it's still considered "raw milk". And cheese made from that milk can be labeled as "raw cheese".
Here are the legal pasteurization temps and times:
So, if Organic Valley heats the milk to 158F for 15 seconds (just under the legal 161F for 15 seconds), they can label it as "raw cheese".
Or, if a cheesemaker heats the milk to to any temp or time, but they don't use "properly operated equipment" that's certified and records temps and times, guess what? Yup, it can be labeled as "raw cheese".
Both of the above examples are 100% legal and within the regulations.
A few other legal requirements for raw cheese:
The temp the milk was heated to does NOT need to be on a cheese label.
The ingredients in the cheese need to be on the label (for example: milk, salt, cultures, rennet). But not necessarily the nitty gritty ingredients:
I see folks out there selling "raw" mozzarella. Sure they might be starting out by culturing raw milk not heated above 110F. But a true raw mozzarella is simply not possible, and here's why.
When you make mozzarella cheese, you culture milk with the specific mozzarella strains. Then, you separate the curds and whey. And finally, you need to stretch the curd.
In order to stretch the curd, you need to put the curd in very hot water. The minimum temp for this to happen is 165F. And that curd needs to be fully heated to that temp in order to stretch.
In short, raw mozzarella is NOT a thing.
When one of our A2/A2 cheeses says "raw", we mean it. The milk is only heated enough so the cheese cultures can thrive, and that's never past 110F.
Plus, we also give you the nitty gritty details in the product description for each cheese. That includes:
At Miller's Bio Farm, we take our job of providing you with truly natural food seriously. We give you so much info on our site, so you can be a smart natural food shopper. And, if there's any info you can't find but would like to know, please reach out. We're happy to help!
-----
Resources
Ever wonder why our food costs more? It costs more than most supermarket food (even the organic stuff). And, when you compare to other farms, it often costs more, too.
Here are 5 big reasons why:
We do this in sooo many ways. Here are what I think are the most notable ones:
We consider the nitty gritty details, from the soil to your door. This means you get the most pure and nutrient dense foods possible.
The norm is that animals are fed corn & soy, because they're cheap (and subsidized, too). Although they're cheap to grow, they also deplete soil. So they're cheap now... but will cause expensive problems later.
Corn and soy are high in PUFAs and are particularly omega 6 fatty acids. Eliminating this from the animal feed creates low PUFA, balanced omega foods for you. This has in fact been tested with our chicken, which has a perfect 1:1 omega 6/3 ratio (read more here).
And finally corn and soy have become big allergens. I've heard anecdotally from customers with severe allergies that they can handle our corn & soy free food but not others. And, if you're not allergic to corn or soy, removing it from our food also prevents potential allergies for you later. After all, allergies typically develop over time (read more here).
We believe that farmers should be able to make a living farming and NOT need a second job off the farm.
Did you know that 80%+ of income of US farm households comes from sources other than farming? This is starkly different from the 1970s, when only 37% of farmers held a primary job off the farm. It's on the rise, and it just keeps getting worse. Farmers are notorious for not making money. At the end of the year, it's not uncommon to take a loss.
Not our farmers! We want them to be paid fairly. The rates we pay are definitely higher than coops or mega companies. And, they're also higher than any competitor we know.
Our prices are set based on the actual cost to produce a certain food. We want to be as financially sustainable as we are environmentally sustainable, so we can be a reliable food source for you.
This is different from how we did things years ago, when prices were set by what our competitors were asking. And that led to a big issue. The farm thought it needed more sales, so we worked hard and got them. Yet, the farm was still in the red, losing money. Why? Well of course no matter how much you sell, if it's not profitable, it really doesn't matter.
So we set prices exactly. And we get complaints about it sometimes. The biggest example I can think of is with cream and butter. Here's the breakdown:
It takes 1 gallon of milk to make about 1-1.5 pints of cream. And then it takes 1 quart (2 pints) of cream to churn 1lb of butter. So, it takes at least 2 gallons of milk to make 1lb of butter. And then there's the labor and the packaging, too.
This is how we can offer free delivery over certain amounts in the eastern half of the US. I mean, even though there's really no such thing as "free" delivery (you're paying for it one way or another), people just love free delivery - thanks, Amazon.
This is why the closer you live, the better the prices. And this is why we ask you to create an account and choose a delivery option before viewing prices.
The second reason we like it is because it makes it easier for you to shop. We're not making it seem like our food is affordable and then having mega fees at checkout. We try to roll it in so you know how much each item costs before checkout. It's easier to shop within a budget.
Gee, how I wish our food was affordable for everyone! I mean, Miller's food should just be the norm. But, the reality is that we live in a messed up food world where pure, clean food has now become special.
On the other hand, how Americans spend has also changed. In 1947, the average household spent 24% of income on food from the store. Today, it's just 7%. Our priorities as a society have shifted. Instead of buying high quality food, we spend more on things like bigger houses, air conditioning, vacations, nice cars, and technology.
All this being said, if budget is a concern, my recommendation is to switch out one food to buy farm direct. Maybe it's milk or eggs or ground beef. It's somewhere to start as life unfolds your next chapter.
In my opinion, you shouldn't. Because, when you buy food like Miller's, you're not just eating... you're supporting causes at the same time. You can read more about the 7 impacts you make by buying farm-direct.
I'd love to hear from you. Comment below ⬇️
Sources
Have you ever noticed that some meat tastes way different from a different farm's (or supermarket’s) meat... even when they boast the same farming practices? Why is that? Would it surprise you that the animals' welfare plays a vital role in the meat they produce?
For some of us, this is common knowledge. But many still don’t realize the extent of suffering some animals are put through at the farm where they are raised (if you can even call some of them farms). Let’s look at some common living conditions on conventional farms:
Imagine the life of these animals... they're ultimately locked up with nowhere to go, fed with the cheapest feed their owner can source. It's pretty far from "natural". They live in a stressed environment every day, but...
There are a few reasons why:
At Miller’s Bio Farm, our animals for meat live happily and free on the pasture their whole life. Foraging fresh grass and plants in the summer. While getting dry feed in the colder months when the pasture isn’t flourishing. You can see pictures and read more about our farming practices here.
However, the reality is we still have to kill animals to produce meat. But we aim to keep it as quick and humane as we possibly can.
Our animals are slaughtered the day they arrive, mitigating the high stress conventional beef or pork would have spending days in a slaughter house. Our processor makes the process low stress and humane by giving the animals room and privacy. Here's what slaughter is like:
When an animal gets stressed, their adrenaline and cortisol start to rise. Their body (like ours) uses glycogen, a stored energy to create this adrenaline. With low-stress slaughter, this glycogen isn’t depleted. Instead, it’s retained in the muscle meat post slaughter then converted into lactic acid. This is what helps keep the meat low in pH, tender, and more flavorful.
However when under high stress, the glycogen is used up for hormones like adrenaline and cortisol, raising the pH of the meat and affecting the quality of the meat. When meat has high pH, oxygen cannot diffuse deep into the muscle. Making the meat coarse, retain more water that is lost when cooking, lessen shelf life, and still appear pink even when cooked thoroughly.
And this goes for animals as well.
Stressed pigs typically makes pork more acidic, pale, and crumbly. This results in what is known in the industry as “pale, soft, exudative” (PSE). Meat that is practically unsellable. Conventional farms tackle this stressed unsellable meat by mixing it into ground meat. Why improve living and slaughtering conditions when you can improve your profits?
As for other meats like beef, high stress meat is usually tough, dry, and acidic. Just like PSE meat it has a much shorter shelf life also. This meat is known as “DFD” (dark, firm, dry). Again, this is a result of glycogen being depleted to fuel the stress state the animal is in.
However, you can also still get PSE beef and DFD pork, too. An an example, here's what pork in each state looks like.
You’ve probably heard this saying before. When it comes to stressed meat, it’s absolutely true. Studies have shown that the high levels of stress hormones in meat can have a negative effect on humans, including increased risk of cardiovascular disease, impaired immune function, and even cause various forms of cancer! This is the hidden cost of mass produced meat.
-----
Sources
*Editing and visual content by Marie Reedell.
Have you ever noticed that our raw cow milk tastes clean and not barny? Have you noticed that it lasts longer than other raw milks? In my experience, it doesn't sour for at least 2 weeks, after the best by date on the cap. Does that happen to you, too?
Our dairy farmers work hard for this. It all comes down to cleanliness... and therefore milk safety.
Our dairy farmers have raw milk permits from the PA Dept of Ag. They do all the required inspections. They do the required periodic tests:
They obviously pass... otherwise we wouldn't be able to sell milk.
But, they also go above and beyond and test every batch of milk on site for general bacteria counts. Each farmer has their own equipment and supplies on their farm.
Here's how the on site testing is done:
The farmers need to keep their tests under the requirements for pasteurized milk. Wow! And FYI - we post the monthly averages of their test results on our milk safety page.
To be clear, this doesn't mean that our raw milk isn't alive and probiotic. It contains the naturally occurring microorganisms that are in raw cow milk. What it means it that there aren't any external pathogens getting in the milk.
In other words, our milk is manure and urine free! It's also free of any contaminants from the person milking the cow. You know, dirt that could be on their hands, etc.
It's those contaminants that often make milk taste cow-y or barn-y. And it's definitely what makes raw milk sour quickly, in 10 days or less.
In our experience, there's a definite learning curve at first.
Right now, we're trying to get a new dairy farmer on board (he currently sells his milk to another local business just like ours). But, he can't get his raw milk permit. He's passing the specific pathogen tests, but his general bacteria counts are super high.
On site testing has been extremely helpful for him. He's able to make small changes to his process, like washing his hands or using hotter water, and then he can see the results from his tests the next day (instead of waiting a week when you send it to a lab). He's getting there!
It's surprising how meticulous the cleaning of the barn, the udders and teats, and the equipment needs to be. Most farmers think our standards are crazy. I mean, it's hard work (and we pay our farmers accordingly). But, in our opinion, it's worth it.
Here are a few things we do that other dairy farmers might not:
By doing all of this, we're able to catch issues before they might become big problems.
For example, we sold sheep milk years ago (it didn't sell well, so we stopped). The farmer was having issues with his bacteria counts. He couldn't figure it out until he inspected his bulk tank close up with a flashlight. He discovered a hairline crack near the spout. And that was the problem. Once the crack was fixed, his counts went back to normal.
This is all for you! Your safety and enjoyment are our top priority.
What do you think about our milk? Are our safety practices just right or overboard? I'd love to hear from you. Your voice matters a lot. Leave a comment below ?
Our name is Miller's Bio Farm, and honestly it should change. It really should be Miller's Bio Farms (plural).
Why? That's because we aren't just one farm - we are collection of likeminded, small, local, (nearly all) Amish, family farms. We are so lucky to be in Lancaster County, where more and more people are getting into natural farming and food.
When Aaron, the founder, started out, he did a lot of things himself. He milked cows, he raised pigs in the woods, he had mobile coops with chickens, had a few beef cattle, and even butchered some chickens.
But he never raised laying hens or kept bees. He never butchered his own meat. Besides pasture, he never grew and mixed his own feed. I mean, there were so many things he didn't do.
And really, it was never just Aaron, it was his wife Rebecca and their kids too. I mean, doing it all that would be A LOT for one family!
And, with smaller properties in Lancaster County (compared to expansive ranches in other parts of the US), there's not enough space either.
It's always been a collaboration of farms.
We value our farmers' independence. They join us if they align with and can meet our natural standards. But, we want them to own their animals and operations, to make decisions for themselves, and be able to do what they love - farm.
Right now, here's where our natural foods come from:
Farmers became farmers for a reason. And it's not because they like computers or talking to people or packing orders.
So we do the processing and manage the website and pack orders and do the customer service and help spread the learning around. And our farmers... well... they farm and provide you that amazing food.
How do you feel buying from a collection of farms? What's most important to you when buying food?
Despite a little rain and chilly weather, this year's Farm Day event was simply lovely. Thanks to everyone who came out!
One family reported, "This is better than Hershey Park!"
Another family reported that they're very selective with the natural foods they eat, and that can be a challenge at parties and events. The best part for them was that they could say "yes" to every food that was there.
And we heard from a lot of people that the Farmer Panel Discussion was extremely educational. Many thanks to our farmers! They said we could have simply done that the entire day, and maybe I'll take that tip for a new event next year.
Here's a short 1-minute video recap of the event:
Honestly the food was incredible. We served a smorgesboard of snacks. Our vendors were giving out samples. And there was a hot lunch of smoked brisket, chicken leg and thigh, a loaded salad bar, baked beans, potatoes, and veggies.
Here are some pics of the food:
We had lots of fun activities, too. A mini petting zoo, making flower crowns, milking a cow, and wagon and pony and camel rides. Here are some pics of that excitement:
We also had a Farmer Panel Discussion. We had Aaron representing his two brothers, our raw dairy farmers. We had Daniel, who raises our chickens. We had Lamar, who's our beekeeper. And finally Raymond, who's one of our egg farmers.
Here are the first 7 minutes of the panel. It's the intro, before we got into the nitty gritty questions.
Overall, Farm Day went off without a hitch. There was one issue --> the Sour Milk Challenge.
You see, raw milk naturally sours as it ages. The living microbiology that's inside the cow ferments the milk, breaking down the lactose (milk sugar) and turning it into lactic acid (which is sour). The warmer it is and the longer it sits, the more sour it gets. Drinking sour milk is not a safety issue, it's a palatability issue.
I put milk aside way before Farm Day. One was 25 days old, one was 15 days old, and one was 8 days old. It was simply sitting in our cooler. The day before the event I tasted them, and all of the milks tasted the same! They all tasted fresh!!
How could I have a sour milk tasting with no sour milk!? I had to think fast.
So I put one milk in the culturing room (at 98F) overnight. Another I left on the counter overnight. The one in the culturing room did get a little sour. But, the challenge overall was very difficult (dare I say impossible).
Here's what the challenge looked like:
This really made me think about how important our milk safety standards are.
I mean, given the amount our farmers clean when milking, there's zero manure or urine or dirt in the milk. There's no external bacteria or yeast mixed in.
Most raw milk farmers don't do what we do (and pasteurized milk farmers definitely don't). It's kinda gross when you think about it. But, having any manure or urine or dirt or residue from equipment in raw milk definitely makes it sour quickly.
It also made me think about temps for storing raw milk.
Our cooler is kept at 35F. It seems that this nearly stopped the fermentation. Compare this to a regular home fridge, which is usually 40-42F. Those 5-7 degrees matter! It makes me want to get a separate mini milk-only fridge at home that I keep colder.
Anyway, I digress. Farm Day was amazing!!! If you came, we'd love for you to leave your comments below.
Healthy Food, Healthy Body. An Event for Healthy Living.
October 19, 1-4pm
Tenafly NJ
Wise Traditions Conference
October 25-27
Orlando, FL
Documenting Hope Conference
November 15-17
Orlando, FL
*Originally written in September 2020. Updated in September 2024.
Bear with me. I have a bunch of interesting turkey details to share with you.
Fall turkeys will start going to the processor in September and will continue to be sent through November. That means that you can start ordering whole turkeys soon!
Once they are a couple weeks old and can tolerate chilly nights, our turkeys live 100% on green pasture. They are moved daily so the pasture stays fresh, and they leave behind wonderfully fertilized soil.
In addition to what they can forage, the turkeys eat a soy-free, corn-free, and GMO-free feed (a lot more on that below). They aren’t given hormones or antibiotics.
When processed, we don’t add any junk in our turkeys. They aren’t injected with artificial flavors, colors, preservatives, tenderizers, or anything synthetic.
I mean, I know the feed ingredients, but where do they come from? How are they produced? Why are they needed? To find out, I called our feed supplier, Vernon from Panorama Organic in Berks County, PA. Here’s what I found out.
Fertrell uses computer models to analyze feed mixes for optimal nutrition based on protein, energy, metabolism, etc. Then, Vernon makes small changes based on what he sees first hand - what’s working and what’s not working. Vernon is both a farmer and a feed supplier. This process is constantly happening. He’s always supplying the best feed possible.
Here are some notes on the feed components:
Wheat (20%) - When compared to corn, wheat is higher in protein, amino acids, and energy content. The gluten in the wheat helps the feed bind together in naturally forming pellets. The wheat is sourced locally as much as possible. When local, we know the farmer and that it's "grown organically". If bought in from a distributor, we always buy “certified organic”.
Field peas or lentils (40%) - Peas and lentils are a good protein and energy source and are often used as a soy replacer in feeds. But, you can’t feed too much otherwise you may have issues with digestion. These are “certified organic” and come from North Dakota, South Dakota, or Montana. Sometimes Vernon buys direct from farmers he knows and sometimes he uses a broker like Organic Valley Brokering.
Flaxseed and flaxseed oil (20%) - Flax is one of the most concentrated sources of unsaturated fatty acids and results in a healthier fat profile in the turkeys. Feeding flaxseed results in a huge increase in omega-3 fatty acids, especially in the white meat. The flaxseed and flax oil is grown and sourced with the same standard as the peas and lentils (above).
Barley - This is used sparingly, because too much can make sticky droppings. It provides energy but is mainly used for its fatty acids. Barley contains twice the amount of fatty acids as wheat. This all comes from local PA farms within 20 miles of the mill. It is either “certified organic” or “grown organically”.
Fishmeal - The fish meal is used in the ration both as a great source of protein and amino acids, but also because it attracts the birds to their feed and actually helps them digest it better. The fishmeal is sourced from Fertrell. It is a 100% whole sardine meal that is wild-caught off the coast of South America. The fishery has a sustainability certificate so they only harvest what they can take to sustainably keep the fish population going for the future. They use mixed tocopherols as the preservative (the only preservative allowed under organic regulations) and never use Ethoxyquin.
Kelp - This is an excellent and natural source of vitamins and minerals. It boosts the turkeys’ immune systems, bone health, and overall well-being. The kelp comes from Fertrell. It is Acadian kelp, harvested off the northern US and Canadian coasts.
Molasses - Molasses is added for flavor and minerals but mostly because it settles the dust created by the feed. Just a little molasses is added, about 15 lb per ton of feed. The molasses comes from Honey Brook, PA. It is “certified organic”.
Nutri-balancer - This comes from Fertrell and is called the “poultry pre-mix”. It gives extra vitamins and minerals and also helps the birds metabolize. It contains ingredients like calcium, phosphorus, vitamin A, salt, and lactic acid bacteria and a bunch of other bacterias.
Once all the feed ingredients are sourced, Panorama Organic grinds the feed in its mill or Vernon’s nephew’s nearby mill. Nowadays this kind of local craft milling is extremely unique.
In Vernon’s area, there used to be mills on every other street corner. But then the “Walmart effect” came into agriculture. Now there are mega mills that small farmers and small mills cannot compete with. It’s just one more reason that high quality nutrient-dense food costs more.
I personally am so thankful for farmers like Aaron from Miller’s Bio Farm and Vernon from Panorama Organic. My family owes its health to them.
Histamines, Histamines, Histamines. You might have heard this word a lot more lately. I mean, I have. I’ve been getting questions about histamines in our food multiple times a week! This inspired me to take a deep dive into what they are, why we need them, and why too much is bad! Please join me on my learning journey.
Histamines are super important chemicals that your immune system releases. You need them. They’re like little messengers your body sends out. In addition to producing your own histamines, you eat them in your food, too.
A big role of histamines is causing allergic reactions, protecting your body from foreign invaders like allergens or infections. For example, if you get a bug bite, your body produces histamines. They tell your body to send more blood to that area and heal the injury. Or, if you’re allergic to pollen and breathe it in, your body sends out histamines. They, in turn, make your body produce mucus to clear the pollen from your respiratory system.
Histamines also help regulate brain functions. They keep you awake and alert.
Histamines are also important for digestion. Without histamines, your stomach wouldn’t produce enough acid to digest food properly.
So, histamines are not inherently bad. You need them! Sadly, too much or the inability to handle them can be a problem. In some cases, a big problem.
Histamine intolerance is no fun. It happens when your body can’t break down histamines properly, leading to a build up that can cause all sorts of annoying physical symptoms, which may include:
Histamines can have a big impact on our mental health, too. They help release neurotransmitters that regulate brain functions like alertness, learning, and memory. So, they play a part in how we feel and behave daily. Here are some examples:
Alertness: Too much histamine in the brain promotes wakefulness.
Sleep Regulation: Low levels of histamines can make you feel drowsy. This is why antihistamine medications, which block histamines, often cause drowsiness as side effects.
Mood Regulation: Imbalances in histamine levels can be linked to mood disorders such as depression and anxiety.
We’re hearing from more and more customers that are struggling with histamine intolerance. It seems to me a new, popular diagnosis these days. Here are a few reasons why:
Conventional doctors might recommend antihistamines or medications to help break down histamines. However, there are also more natural approaches to consider. These are just some suggestions, we’re not doctors!
*Not finding the food you’re looking for? This list was made for the foods that Miller's Bio Farm offers. You can find a more comprehensive food list here.
-----
References:
This address must match the selected delivery ZIP.
Select when this item should be added.
Select which order should receive this item.
A2/A2 Dairy
Meat & Seafood
