The Ranch Journal
Dr. Jami West writes about Highland cattle, gut terrain, functional medicine nutrition, and recipes from our ranch kitchen in Whitesboro, Texas.
This is the recipe I make when I want something that feeds the body as deeply as it satisfies the soul. Low and slow, with ingredients chosen for flavor and function. Once you taste Highland brisket, you'll understand why we raise what we raise.
Not all grass-fed beef is created equal. As a functional medicine practitioner, I've learned to look past the label and ask the questions that actually matter. Here's what I look for — and why it matters for your health.
Patients ask me all the time: "What do you eat?" Here's the honest answer — and why the beef on our table comes from our own pasture, not a grocery store shelf.
Every time you eat conventional beef, you may be consuming residues of the six hormones approved for use in US cattle production. As a functional medicine practitioner, I consider this one of the most underappreciated drivers of hormonal disruption and microbiome damage I see in my patients.
As a functional medicine practitioner, I've spent years tracing chronic illness back to its roots. More often than not, the trail leads to the same place: the gut. And the gut leads straight back to the soil.
Journal Updates
Dr. Jami West writes about Highland cattle, functional nutrition, and ranch life. No spam — just good reads.
