13-02-2016, 17:23
Flax is NOT going to provide EPA. It's all ALA at best in plant oil. Do have have any idea how insane the amount of flax you'd have to eat to hopefully convert enough ALA would be? All you'd be able to afford to eat calorie-wise would be straight flax oil. That's hardly efficient.
As for dairy... dairy done right can be one of the most remarkable superfoods. Dairy done wrong can be one of the worst offenders in many ills. Your remark that grass fed is higher in dioxin and phytanic acid is also misguided. If ALL the farmer does is just only feed the cattle grass, then yes, it's higher in toxins if that grass isn't itself organic. To be labelled organic, a farmer must raise the cattle only on foods the cattle would naturally eat, letting the cattle free-range, and the entire range it is allowed to eat from must be organic. This is true for dairy cows as much as it is for slaughter cows. Rather than anything risky being introduced or increased when these practices are followed, the cattle is healthier, happier, and produce the best quality of milk (or meat). You then get this milk fresh, but ferment it in any of a number of fermentation styles before consuming it. The fermenting of the milk is essential. Yogurt just happens to be my personal favorite fermentation style.
There's a reason I won't make my yogurt with substandard milk though. And thus, can't afford yogurt right now. Because everything you say about milk, is true about mass market milk. Or even "grass fed" milk if that's ALL it has on the label. The only healthy milk, milk done right, is organic, non-homogenized, preferably non-pasteurized, but, if it is, only with low heat for a long time. Which YOU then control the fermentation of in whatever way you prefer. Fermented milk lasts longer than fresh milk, without the ills of higher heat pasteurization.
Unfortunately, fish are currently almost extinct and the worst accumulators of industrial toxins. Otherwise, they'd be an ideal protein and fat source. You still want to maintain some fish in your diet, because other than MEGA expensive krill or algal sources, it's the only other source of omega-3, but you're going to need to be extremely cautious with it, and make sure you don't eat more than 8 or 16 ounces a week.
As for dairy... dairy done right can be one of the most remarkable superfoods. Dairy done wrong can be one of the worst offenders in many ills. Your remark that grass fed is higher in dioxin and phytanic acid is also misguided. If ALL the farmer does is just only feed the cattle grass, then yes, it's higher in toxins if that grass isn't itself organic. To be labelled organic, a farmer must raise the cattle only on foods the cattle would naturally eat, letting the cattle free-range, and the entire range it is allowed to eat from must be organic. This is true for dairy cows as much as it is for slaughter cows. Rather than anything risky being introduced or increased when these practices are followed, the cattle is healthier, happier, and produce the best quality of milk (or meat). You then get this milk fresh, but ferment it in any of a number of fermentation styles before consuming it. The fermenting of the milk is essential. Yogurt just happens to be my personal favorite fermentation style.
There's a reason I won't make my yogurt with substandard milk though. And thus, can't afford yogurt right now. Because everything you say about milk, is true about mass market milk. Or even "grass fed" milk if that's ALL it has on the label. The only healthy milk, milk done right, is organic, non-homogenized, preferably non-pasteurized, but, if it is, only with low heat for a long time. Which YOU then control the fermentation of in whatever way you prefer. Fermented milk lasts longer than fresh milk, without the ills of higher heat pasteurization.
Unfortunately, fish are currently almost extinct and the worst accumulators of industrial toxins. Otherwise, they'd be an ideal protein and fat source. You still want to maintain some fish in your diet, because other than MEGA expensive krill or algal sources, it's the only other source of omega-3, but you're going to need to be extremely cautious with it, and make sure you don't eat more than 8 or 16 ounces a week.