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From our family to yours...
We are a 100%-owned family farm, so you can rest assured that everything that bears our name is produced on our farm with the greatest attention to every detail.
You see, we truly care about the health of our family, and we care about yours too.
Our mission is to provide families with truly healthy meat.
Farm Blog
Posted by: Trevor
May 25, 2025
Food has the power to prevent, treat, and even reverse a host of chronic diseases. Our daily meals can provide faster, cheaper, and more effective solutions for restoring our health than anything being marketed by supplement and drug manufacturers.
We ingest several pounds of food each day. This food carries molecules which function as information messengers to our cells, organs and tissues --- which respond by secreting hormones, increasing or decreasing inflammation, optimizing endogenously-produced antioxidants, balancing brain chemistry, turning on-and-off various genes, building or destroying cells, and regulating the hundreds of biological systems and processes that dictate whether we are sick or healthy.
Food is a medicine that can restore health and eliminate dysfunction...
The foods we eat are powerful regulators of biological responses within our bodies. This principle goes far beyond calories and macronutrients. There are thousands of nutritional compounds contained in the plants and animal products we eat: phytonutrients are an example of this --- they are not proteins or carbohydrates or fats. They are compounds which regulate and influence the chemical responses that happen in our bodies each second.
When we run into deficiencies in these compounds, delayed effects happen over the course of months and years, and chronic illness can result. Obesity, heart disease, diabetes, auto-immune disorders, anxiety, depression, and a host of other ailments.
This reality goes well beyond phytonutrients. All aspects of the foods --- including microRNA, the genetic material of the food itself, various other phytochemicals and antioxidants, prebiotics, probiotics, soluble and insoluble fiber --- all play a role, in addition to the food’s macronutrients. These compounds work individually and in concert, sending messages to our bodies at the cellular and sub-cellular level --- messages of healing or, conversely, disease.
You may be aware that, for most people in our society, 60% of their diet is made up of ultra-processed foods. These foods are derived predominantly from soy, corn, and wheat. Within every grocery store, the shelves are full of thousands of ultra-processed products, based mainly on these three commodity staples.
Soybean oil in the modern diet has increased by a factor of one-thousand since 1900. This is one of several industrially-produced vegetable oils which fill our bodies with unhealthy PUFA’s, and trigger endo-toxemia --- the toxic result of bad bacteria and leaky gut. Endotoxins are also known as LPS or lipopolysaccharides --- and when they are present in our bloodstream, inflammation results, and so does diabetes, insulin resistance, obesity, and chronic disease.
In agriculture, there are around 6,000 cultivated plant varieties throughout the world. How can it be then that the vast majority of our food only comes from 3 of those plants (corn, soy, and wheat)? And when you add in a handful of other species --- sugar cane, rice, potatoes, and sugar beets --- you have described about 90% of our plant-based food intake.
Most of the remaining 10% of our plant-based food intake is from vegetables and fruits which are nutrient deficient (example: broccoli contains about 40% less nutrients than it did in the 1960’s).
The fruits and vegetables available in the grocery stores are overwhelmingly tasteless and phyto-chemically deficient, even if they look fantastic. Modern agriculture has specialized in producing foods which look great, but have little nutrition. It is the phyto-chemical composition of the foods we eat which affects flavor, signaling to our brains that the food is useful to us.
Modern nutrition has gone so far as to insert chemicals into ultra-processed foods to trick us into thinking the food is healthy when in fact it is lethal.
It is not surprising that insulin resistance has become pervasive, and that three-quarters of the population is overweight and metabolically unhealthy. Insulin levels have increased in response to the enormous quantities of sugar and starches being consumed, driving calories into fat cells, slowing metabolic function and increasing inflammation.
But food isn’t just medicine --- it is also information. Our bodies interpret the nutrients in our food as instructions. The macronutrients and micronutrients we ingest every day, are giving our bodies messages which control how our genes get expressed. Every mouthful of food is providing cellular-level instructions which determine our health. Our cells, tissues and organs respond to our food-intake by moving toward health, or toward dysfunction.
This concept of “food is information” is reinforced even further when we consider the trillions of microbes which inhabit our gut, each of which has its own DNA, which in turn is responding to our food intake. By adjusting our food intake, we not only affect the composition of microbes, we also affect how their DNA is expressed.
The number of individual microbes in our gut is about ten-times the number of individual cells in our bodies. It has only been recently understood that our microbiome is the master-controller of various biological processes, and a factor in dozens of illnesses including auto-immune diseases, heart health, skin ailments, allergies, brain fog, energy levels, obesity, and diabetes, to name only a few. We are nowhere near understanding the full extent of how our microbiome dictates health and sickness, but we know for certain that is critically important and exceedingly complex.
For instance, our gut microbes are responsible for regulating and producing various hormones and chemicals, including short-chain fatty acids such as butyrate, which is the main source of energy for the “inner skin” of our intestinal tracts, playing a leading role in regulating our immunity.
Each time we take a mouthful of food, we are in essence “fertilizing” our gut microbes --- encouraging beneficial microbes if our diet is good, or harmful microbes if our diet is bad. When we ingest certain polyphenols --- the colorful phytonutrients in plants --- we are encouraging the growth of good microbes, such as akkermansia mucinophilia, which causes a protective coating to form in our intestines, preventing leaky gut and thereby reducing the various diseases which result from intestinal permeability.
Leaky gut can be caused, or exacerbated, by chronic stress, low fiber diets, ultra-processed foods, toxins like pesticide and herbicide residues, and various drugs including antibiotics. When the intestinal barrier becomes permeable, foreign material circulates in our blood and gets into our tissues and organs, causing an inflammatory response.
In order to have the energy to sustain life, our cells need ATP. ATP is the main fuel source for our cells, and is produced in the mitochondria. Dysfunctional mitochondria is a characteristic of chronic disease. How we nourish and maintain healthy mitochondria is critical, and the best way we can do this is through our food intake.
Certain nutrients known as ketones are the preferred fuel for mitochondria, helping them to rebuild and repair. Ketones are produced when we enter a ketogenic state, which can be brought on by intermittent fasting or by a ketogenic (very low carbohydrate but high fat) diet. When we enter ketosis, our bodies enter into processes which: inhibit the rate of cellular aging, reduce obesity, repair damaged cells, and reverse chronic ailments.
It is not only what we eat, but when and how-often we eat. Eating foods as if they are medicines, focusing on nutrient quality versus calories, and allowing sufficient time between meals in order to mimic a starvation-like response, can dramatically enhance mitochondrial function.
Clean, healthy fats function as clean-burning fuels. Eliminating or severely reducing unhealthy sugars and starches, and focusing instead on foods which have therapeutic-levels of healthy nutrients, facilitate optimized mitochondrial activity and regenerative health outcomes.
It is estimated that each adult person in our society consumes about 5 pounds of food additives per year. Combined with the glyphosates and other herbicide/pesticide residues present in everything from strawberries to breakfast cereal, and the presence of endocrine disruptors and micro-plastics in the water supply, it is no wonder that chronic diseases are rampant. It is a matter of toxic overload.
But friends, the trouble is made worse when we consume foods which overwhelm our detoxification systems, preventing our bodies from healing themselves and restoring vitality.
Each day, our bodies make new cells, comprising our organs, tissues, muscles, bones, skin and brain. Within 7 years nearly every cell in our bodies has been turned over at least once. Where do our bodies get the raw material to generate all these new cells? From the foods we eat. But what happens when the raw material is made from toxic foods?
When we begin to see that food is medicine, then we can seek out those foods which provide high-quality macronutrients, abundant phytonutrients, a broad array of plentiful minerals and vitamins, healthy prebiotic fiber, and beneficial probiotics, to facilitate our bodies’ natural capacity to heal.
The foods we eat have the power to create or destroy, resulting in life or, conversely, dysfunction. As we shift our attention to medicinal foods, we synchronize our natural ability to detoxify and regenerate, amplifying our capacity to transform ourselves even at the cellular level, restoring our vitality and achieving sustained abundance of health.
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