“The steroid hormones are all derived from cholesterol. Moreover, with the exception of vitamin D, they all contain the same cyclopentanophenanthrene ring and atomic numbering system as cholesterol. [...] The important mammalian steroid hormones are shown below along with the structure of the precursor, pregneolone. Retinoic acid and vitamin D are not derived from pregnenolone, but from vitamin A and cholesterol respectively.”

Former astronaut and family doctor, Duane Graveline, wrote a book called Lipitor Thief of Memory after his disastrous experience of temporary short-term memory loss from taking the statin. His website is filled with interesting articles on cholesterol and health:

“Cholesterol: The Good and the Bad“

There is such a thing as harmful, “bad” cholesterol, and that is the kind found in processed foods like powdered eggs and milk. These ingredients are ubiquitous in packaged foods. Beware that even fresh cheese products at the health food store are now likely to contain non-fat dry milk, sometimes under the acronym NFDM.

You may wonder what the big deal is, since the milk is non-fat? The problem is that the milk still contains traces of oxidized fats.

“Cholesterol – Friend or Foe?“

Explains the importance of cholesterol and how the body synthesizes hormones from it in layman’s terms.

“Cholesterol Not a Factor in Heart Disease“

Most first-time heart attack patients admitted to hospitals have LDL levels at or below recommended levels!

Today I had a plate of bacon for breakfast, along with two cups of coffee and heavy whipping cream. Bacon is the perfect food—it tastes great and keeps you full for hours. I meant to eat only half the plate along with half an avocado, but the bacon was just too good!

Well, even so, I haven’t let my lack of domestic goddess skills keep me from making and enjoying tasty foods. This morning I was inspired to make something pizza-ish for breakfast, and whipped it up using leftover tomato sauce from a previous dinner.

As usual, I started off with a big pat of butter, about two tablespoon’s worth. This is what I usually use, especially if I don’t have access to raw butter from Organic Pastures:

People often complain that food sticks to their cast-iron skillets. I suspect it’s because they’re not using enough fat. Sorry, vegetable oil or those horrible imitation butter spreads won’t make the cut, even if they’re made with organic ingredients.

The only thing that works is stuff with lots of saturated fat: butter, coconut or palm oil. Your pan should look like this once the butter is melted:

I beat five eggs with some cream, and poured it into my 10-inch cast-iron pan. Then I grated some of this cheddar cheese from Trader Joe’s:

Meanwhile, I heated up the leftover tomato-meat sauce.

When the eggs were mostly set, with a moist top, I put the sauce and grated cheese on top:

I put the skillet in the oven, and broiled the top until the cheese melted. I probably should’ve left it in longer, but I was too hungry to wait.

It came out pretty well, but I had to add some habanero sauce. This is what we use all the time:

After the meat cooled down, I shredded it, and saved the carcass. I washed out the crock pot, and then put it back in with three quarts of water, chopped onion, carrots, and six tablespoons of vinegar per the directions from Nourishing Traditions*.

I put the temperature on low, and by morning the broth was done.

*The vinegar’s acidity helps pull minerals from the bones. If this is the first time you’ve heard about this, here’s a couple of great articles on the benefits of consuming bone broth:

“Broth is Beautiful“

“Traditional Bone Broth in Modern Health and Disease“

I took these pictures with my cell phone, as my camera’s memory card needs to be replaced.

They were cooked in a cast-iron skillet with loads of butter.

Don’t worry—I didn’t eat the whole thing myself. I shared a little bit with my husband.

You think you shouldn’t drink it, or eat eggs or cheese or meat. Yet you do…and admit it, nothing tastes quite like a juicy broiled steak with melted butter dripping all over it.

I eat like this at every meal, and am unapologetic about my love of fat, specifically, saturated fat. I started this blog to share my love with the rest of the world, to explore the culinary delights of cream, butter and eggs, and the latest cutting-edge nutrition information that shows why these foods aren’t as bad as we’ve been led to believe.

It’s time to stop lurking, and start enjoying the good stuff!