Category Archives: Meat, Poultry, Fish

Startled Into Eating Meat Again

Eating Meat Helped Resolve My Invasive Cancer As a longtime fan of yours, I remember reading that when you had cancer, you started eating meat again. I’m at a dietary crossroads myself and would love to know why you made the shift. —Syl Stenhouse, London, England In 1989, after twenty years of macrobiotics, then renowned… Continue Reading

6 Responses to Startled Into Eating Meat Again

  1. Hi Rebecca ! It has been decades since I last saw you. What fun to read your advice on FB. I, too, was macrobiotic for about 15 years, which saved the life of my daughter, Allana. You and Sandy were central in that miracle. After that, with working intensively “in the world”, I realized my body, spirit, and mind needed more. I added fish and chicken, and later added animal orotein a few times a week. With the grass fed, happy farm options available to us, meat is a rich and tasty addition. Where ther was once rice, I am now grain free, and my gut is happy. Allana is now a superb Functional Medicare Practitioner. Sending you love, Karen

    • Karen…How lovely to hear from you. Not long ago I was recalling you and a colorful piece of your art that hung in our home. Nice to hear of Alana. Yes, thanks be for how diet changes helped her at a critical time.

      Indeed, globally, our digestive prowess has declined resulting in an increasing number of people who cannot tolerate grains. Good on you for tracking your own needs and adapting as necessary. Much love to you, Rebecca

  2. Hi Rebecca…thanks for sharing this important story with us. After taking some of your classes in Boulder, I practiced macrobiotics and ended up with ovarian cysts. There seemed to be a link with soy products for me. Now that most soy is GMOed, do you still eat it?

    On another note, I’m curious as to how you liked living in Crestone? My husband Marlow and I are considering retiring in the San Luis Valley area, and I remember you, Peggy Markel, and Jill (Gillian) living there. Would you recommend that climate/area? I have chemical sensitivity and have to live where the air and water are clean. I hope all continues to be well with you. Sue Seecof and I were reminiscing about you and your lovely family recently…fond memories, for sure.

    Thanks, lovely,

    Allenda (I worked at the Green Mtn. Grainary Herb Shop)

    • Hi Allenda, Lovely to hear from you and recall rich memories. Re. soy, the relevant question for you is: are you able to assimilate soy? The number of people unable to tolerate soy continues to grow. YOu mention chemical sensitivities. That suggests corresponding digestive issues in which case I’d consider an elimination diet to identify problematic foods. Re. Crestone, yes, it’s a remarkable area. Check it out; and good luck in finding your perfect spot.

  3. The same thing happened to me! I was vegan/vegetarian for many years and a nutrionist told me to start eating animal protein.I feel much better now, though I continue to eat a mainly plant based diet.

  4. Dearest Rebecca,

    You continue to inspire and inform. Thanks for sharing your knowledge and wisedom. And the beautiful photo of Snow-capped Mount Shasta.

    Happy Thunder Moon

4 Responses to Bone Broth: How to Boost its Healing Power

  1. What about using cast iron for making broth. I’m a huge fan of cast iron for almost everything (cooking.) It may be reactive but is iron not a good thing to consume? Thanks!

    • I wouldn’t. The iron taints the broth with a metallic off flavor that is not bioavailable. While I value my cast iron pans for sautéing and making crepes I never use them for fluid ingredients.

  2. I would like to pressure can my bone broth after adding some medicinal herbs. Will pressure canning effect the herbal potency or effectiveness?

    • Good question. Regrets, but I don’t have a definitive answer. Some nutrients are lost with prolonged cooking and/or high temps. I’ve always preferred keeping my stock at a simmer for that reason. You can try this: Try pressure canning a batch and then compare it to a batch of fresh. Then trust your gut response.

8 Responses to Easy Chicken Soup with Spinach and Dill

  1. My daughter prepared this soup for 30 people at a backcountry camp. It was a hit! Most came back for a second serving.

  2. I usually roast chicken first, use the meat for other meals, then slowly simmer the carcas adding herbs and vegetables the last hour. Is this less nutritious?

  3. nice soup except I don’t understand why you would suggest increasing jalapeño in the winter. Isn’t jalapeño a summer food or hot weather food that makes you sweat to cool off? I think of ginger and garlic, being roots, ss warm/ hot drying, more winter.

    • As a jalapeno increases circulation, it is warming. Ginger, garlic (which are a tuber and a bulb respectively, not roots) along with all chilies may be used 12 months of the year.

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14 Responses to Benefits of Eating Meat

  1. Thank you for sharing your wisdom. I wish I had been learning from someone with your background a long while ago. Doctors have been telling me I was fine for years and later that I had IBS. It went downhill until 2.5 years ago when I learned about food sensitivities.

    I was only vegetarian for a year because I was starving. I don’t need a lot of animal protein, but I have to have some or I’m exhausted and thinking about food. I’m glad you share the information that our digestive systems are unique and have varied requirements.

  2. Hi Rebecca,

    I recently had an experience of becoming quite ill — physically (my pelvic wall gave out) and mentally (I became quite depressed with dark thoughts) because my body was NOT doing well on too much raw food. Once more, I have realized that I need warm, cooked or lightly-cooked food with some animal protein. Although a big raw salad every day and a raw (but room temp) smoothie in the morning do well for me. With no animal protein, my brain stops working and I become quite depressed with thoughts that are definitely NOT me. Once I start with a complete amino acid profile and Omegas, I feel completely different. I believe I have finally learned that I need to feed myself a certain way rather than trying to go along with the fads or the “ideas” of what might work. Thank you for teaching about BALANCE and about finding what it means for each of us.

  3. In contrast to a rather scathing comment left in response to this article, I would agree that carefully selected happy meat (local, properly fed) is very nourishing and easy to digest. I find beans difficult to digest and require enzymes when I eat them, but a local, slow cooked chicken provides us much protein for several meals. I also believe in the benefits of bone broth, and cook and use it frequently. Thank you for an informative blog.

  4. I really liked your article, Rebecca. Poor Albert – may his mind open sooner rather than later and allow room for us all.

    I was vegetarian for many years and until my 4th pregnancy in 1984 when my body demanded I eat meat. I have done so in moderation ever since. A year a go I eliminated all wheat and now I restrict other grains and legumes, soaking them first. We are gradually reducing all CAFO-products and shifting to local, organic, not easy in a small town in northern Canada.

    • The Blood Type diet has value. However more important than the list of foods that goes with your blood type is for you to know whether or not you are digesting those foods. Many people have dairy and gluten on their “list” but are allergic to them. It is naive to build a whole diet on one particular characteristic (blood type). To do so does not take into account other important factors regarding your unique system. Today so many people are suffering from food sensitivities and/or allergies and these first must be identified and then eliminated in order to have a healthy diet. In my ebook, Clean and Free, I detail how you can discern the diet that best suits you.

  5. I am very surprised, even astonished, that you wrote an article about the benefits of eating meat. Even if some doctors recommend it, it doesn’t mean that it’s healthy and beneficial. Did you know that humans are not carnivorous? Instead of degrading yourself by becoming a meat-eater, you should have given yourself a promotion to become a raw foodits abolishing meat, processed and cooked foods. But it’s never too late to educate yourself and see the light on overall wellness.
    I have lost all faith in your books and articles; you have lost your integrity among us, the healthy eaters. It’s very unfortunate that you influence so many people in the wrong direction by suggesting meat, an acidic dead ‘food’, a good source of illnesses. By the way, your books will be given to charity to people who don’t know the truth about health, energy and longevity.
    Please cancel my subscription; I don’t want more toxic contamination.
    You should live up to your own words, “May you be well nourished!”

    • We should all be careful of self righteous responses. What is good for one, in not necessarily good for all when it comes to diet. As God says in the bible ” Not that which goeth into the mouth defileth a man; but that which cometh out of the mouth, this defileth a man.”
      Matthew 15:10-12

      We need to all have a heart which serves others, and Rebecca, I am happy to see it in your heart and your willingness to change your mind and diet as needed.

      I, myself, thinking it was healthier, once upon a time, tried a vegetarian diet. I have always worked outdoor physical jobs, and frankly, eating totally vegetarian left me HUNGRY! It seem that I just could not eat enough to supply my needs, especially in the winter. And I am sure that a vegetarian diet for some is totally appropriate, but let’s have grace for one another, and understand that we are all imperfect people, making mistakes and hopefully learning and growing.

  6. Hi Ms. Wood,
    I was wondering what you think of the Ayurvedia eating lifestyle. From India an holistic approach to eat according to your dosha.

    There’s so much conflicting, different eating lifestyles ie blood type, ayurvedia a person can get confused.

    • Yes, there’s a lot of different ways/paradigms to look at diet and Ayurveda has some useful information. In my New Whole Foods Encyclopedia I type foods using both Chinese 5-Elements and Ayurveda.

      In my ebook, Clean and Free, I map out the guidelines so you can determine what diet best suits you and your specific health needs.

  7. I have gradually re-introduced wild fish and free range chicken/turkey back into my diet (about 1 oz at a time) after being vegan for about 7 years. Following those years of cleansing and healing, I have found my ability to digest animal protein is better than before. I have also learned that 2 oz once a day is often enough to benefit my body without taxing it. I “do not take in anything that causes harm” or my body would have to heal from it. I feel much better about not wasting or over eating the animal tissue so as not to cause more harm than needed. I will in no way contribute to mass animal breeding, penning, treatment etc. My local farmers support conservative use through small packaging availability also. Start with broth & then just leave a bit of meat.

  8. Dear Ms. Wood,

    I always find your news letters very helpful. I have also bought your book ‘whole foods encyclopedia”

    I just wanted your advise if possible if you could please shed some light on ‘ blood type diet’.

    Your opinion will be very appreciated.

    Thanking you,
    Kind regards,


  9. Dear Rebecca-La

    what a great post about meat eating! You manage to say the things I would like to be able to say to people but with the gentleness and authority of someone who was such a committed vegetarian as well as someone who is so experienced with nutrition and health.My diet for SLE (lupus) for the past 25 years eliminated all beans and dairy (and eggs) so I have always relied on the animals and fish to feed me (not beef).

    I am grateful for that and for you!


    • Penny-la,
      Thank you for sharing your own example. Yes, it’s important for each of us to shed concepts that don’t serve us and then to discern our own dietary truth.

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Traditional Bone Broth (Gelatin)

There’s good reason why a traditional chicken soup is fondly dubbed “grandma’s penicillin.”  A soup, broth or stock made with bones combats the flu by strengthening the immune system. It’s a classic protein-rich energy tonic that increases endurance and provides important nutrients. It’s no wonder that cooks world-wide and through the centuries have regarded silky,… Continue Reading

2 Responses to Traditional Bone Broth (Gelatin)

  1. Rebecca,

    I stumbled onto your website doing a search on cookware safety. I have read several of your pages and like what I have seen so far. I have been trying what I call a “flexitarian” diet, which means mostly vegetarian. Out of curiousity of what you might say concerning animal proteins and their role in health. Some really are opposed to meat consumption for health reasons. I see that your view here is different. Do you have an article that you have written concerning the reasons for your view? Your comments here are so brief.

    I appreciate your site,
    Thank you,

    • Good question and I’ll soon blog the answer. Quick response: What works for you? So many people today cannot easily assimilate grains and therefore, meat is medicinal.

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