Category Archives: Dr. Weston Price

Healthy Pregnancies: Looking at Epigenetics and the Difference a Healthy Lifestyle Makes

baby knowles watermark titlesThis is a guest post done for Kimi Harris of The Nourishing Gourmet who is taking some time off for maternity leave. Congratulations to the Harris family!

What if it were possible to press a genetic reset button? To wipe away something that has been plaguing generations of your family. To give your children and grandchildren a fresh new future. The key to finding this genetic reset button lies within the science of epigenetics, and then the application of some timeless wisdom.

This article is possibly one of the most exciting for me to write because this topic melds two fields about which I am passionate; these fields intrigue me and make me want to learn more and more and more. The first is the cutting edge field of science called epigenetics, and the second is the historically significant field of ancestral diets. “Cutting edge science combined with dusty old diet studies from 100 years ago or more? How can this possibly excite?” you ask. Well because when you link the new information with the old you have the ability to radically change families, to help parents give their children AND grandchildren the best health possible, in some cases to even save lives.

To read the rest of this article please go here….

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12 Health Secrets from a Real Food Pioneer

This post is featured on the Traditional Cooking School website.

Health-Secrets-Traditional-Cooking-School-GNOWFGLINS-main-jpg

pictured: Amy Knowles, Sally Fallon Morrell, and Lee Burdett at the Wise Traditions 2014 in Indianapolis, IN

I was privileged again this year to attend Wise Traditions, the annual conference for the Weston A. Price Foundation. I am always inspired by the speakers, exhibits and the wonderful meals. I come home recharged and motivated to try new things, and to keep sharing the message of good health. I’m thankful for WAPF President Sally Fallon Morell, and her team, who put together these weekends overflowing with information.

In this post, I’m sharing Sally’s own health secrets, given as part of the closing ceremonies for the 2014 conference in Indianapolis. These 12 points represent many of the same key ideas that made an impact on my own healthy journey when I turned away from current mainstream ideas. Read More here….

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Simple Squash Soup with Sage

sqash soup 1 titles

One of my privileges is to be a Weston A Price Foundation chapter leader.  I get to meet lots of friendly people, spread the word about healthy food, and schedule interesting speakers who teach us about all kinds of interesting things. Last month my friend Pam Wesley, who is a certified GAPS practitioner at Flourish Nutrition Centre, spoke to our chapter about the differences between the GAPS diet and the traditional diets of the Weston A Price Foundation. She also cooked this amazing soup and brought it to share with everyone.

I made the soup this weekend and shared some with a neighbor and shared the rest with my chapter co-leader, Steve Moreau, when he came over for dinner so we could plan out the chapter activities for the next couple of months.

Usually when I make soups from winter squashes I use butternut, but Pam had used acorn squash which gave the soup a different texture. I got wild and crazy at the grocery store and bought a buttercup squash just to try it out. I’d never had one before and turns out I’ve been missing something great – the buttercup flesh is thick and velvety when it is cooked and the soup came out so creamy!

squash at publix with labels

This soup is appropriate for the maintenance stage of the GAPS diet, or if you leave out the cream you can have it during the intro stage as well. The egg yolks are optional, but add extra vitamins and minerals.

Simple Squash Soup with Sage

5 Tablespoons sweet cream butter

1 medium yellow onion, diced

2 lbs fresh winter squash, peeled and cubed

4 cups homemade chicken stock

3 egg yolks

1 cup heavy cream

fresh sage, minced

sea salt

freshly ground pepper

Melt 2 tablespoons of the butter in a heavy bottomed Dutch oven. Add the onion and saute until tender. Add the squash and the stock, simmer until the squash is tender, about 20 minutes.

Use a blender, food processor or immersion blender to puree the soup to a velvety smooth texture. Return to the pan. Beat together the egg yolks and the cream and add to the soup. Heat gently but do not boil. Add sea salt and pepper to taste. Sprinkle with fresh sage and swirl in the remaining 3 tablespoons of butter and serve.

Simple Squash Soup with Sage
 
Author:
Recipe type: soup
 
This GAPS friendly soup is delicious enough to serve to company.
Ingredients
  • 5 Tablespoons sweet cream butter
  • 1 medium yellow onion, diced
  • 2 lbs fresh winter squash, peeled and cubed
  • 4 cups homemade chicken stock
  • 3 egg yolks
  • 1 cup heavy cream (preferably raw, not ultra-pasteurized)
  • fresh sage, minced
  • sea salt
  • pepper
Instructions
  1. Melt 2 Tablespoons of butter in a large pot.
  2. Add the onion and saute until tender.
  3. Add the squash and the stock, simmer until the squash is tender, about 20 minutes.
  4. Use a blender, food processor or immersion blender to puree the soup to a velvety smooth texture.
  5. Return soup to the pan.
  6. Beat together the egg yolks and the cream in a separate bowl, and add to the soup.
  7. Heat gently but do not boil.
  8. Add sea salt and pepper to taste.
  9. Sprinkle with fresh sage and swirl in the remaining 3 tablespoons of butter and serve.

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This recipe was shared with Wildcrafting Wednesday #163

 

 

Going Gluten-free: Fad or Necessity?

Gluten Free

I went gluten-free a little over a year ago. More than one person thought I was crazy, but since then I no longer have brain fog (that feeling of rusty steel wool scratching around my head while I’m trying to think), bloating, heart palpitations, or dizziness after eating things like pancakes, French toast, and pizza.

I’ve heard gluten-free eating called a “fad”. One recent article in a well-known traditional foods journal called it a “gluten-free craze” that lacks common sense, hurts the wheat industry, and randomly condemns an entire food group. The article also came pretty close to accusing parents who put their children on gluten-free diets of committing dietary child abuse…..(read more here)

You can read the rest of this article at my GNOWFGLINS guest post! Please leave a comment on whether you agree or disagree, or where you are in your own gluten-free journey.

Sacred Fat

This blog post is a product of a lot of studying and thinking for a long period of time. Amy and I have talked extensively about it, she’s texted, emailed and phoned me back with random thoughts, Bible verses and other ideas as they’ve occurred. I’d like to write something more detailed eventually, but I think it’s important to write something now.

caravaggio sacrifice of Isaac

Caravaggio Sacrifice of Isaac

Ok, it started with the word Sacrifice.  Defined as the act of offering to God something precious; or the item itself that is being offered; it is also the surrender of something for the sake of something else – something given up or lost.  So something is only a sacrifice when it is meaningful, when there is hardship involved, and when we do it for a greater purpose.  It is important to get that definition of sacrifice in your head, let it sink in.  It’s not really a sacrifice unless what is being given up is something precious.

It is this misunderstanding of sacrifice that I did not fully comprehend and therefore I was able to have this disconnected view of scripture vs. what I personally was doing and what I believed.  Growing up in the 70s and 80s I remember the legendary Time Magazine cover with the eggs-and-bacon frowning face, I memorized the food pyramid with the “fats and oils sparingly” near the top. I bought things because they were fat-free, I tried to drink skim milk (and decided that no milk was better than skim milk – gag!).

Not fully getting the depth of what a sacrifice actually is made it so hard for me when I would read from Exodus or Leviticus about all of the sacrifices required from the Israelites.  Like this one from Exodus 29 “take from this ram the fat, the fat tail, the fat on the internal organs, the long lobe of the liver, both kidneys with the fat on them, and the right thigh…it is the ram for the ordination…burn it up…it must not be eaten, it is sacred.”  Or this one from Leviticus 3 “from the fellowship offering you are to bring a food offering to the Lord: its fat, the entire fat tail cut off close to the backbone, the internal organs and all the fat that is connected to them, both kidneys with the fat on them near the loins, and the long lobe of the liver, which you will remove with the kidneys.”

I mean really, why is there such detail? And why specifically those parts? I remember reading those passages years ago and thinking God wanted all the gross stuff and he left all the normal bits for the Israelites, He’s such a benevolent Lord letting them keep the steaks and the chops while he took the fat and the liver.  But if that were true, it wouldn’t be much of a sacrifice now would it?

butter and sliceIt took me a long time to get it, and it wasn’t until I read about Dr. Price’s villagers in his book Nutrition and Physical Degeneration, and about how many of those cultures had sacred foods, that these thoughts began to take shape.  I read about the Swiss villagers in the Loetschental Valley who filled a bowl with the deep orange-yellow butter made from the cream of the cows eating the fresh, green grass of spring. They would place a candle wick in this bowl of vitamin-rich butter, light the wick and place it in a sanctuary specially built just to honor God for giving them this precious food that gave life and health to their village. Native American Indians in northern British Columbia would hunt moose, and after killing one the very first thing they would do would be to open it up, and in the back of the moose just above the kidney would be two balls surrounded by fat. They would remove these and cut them up into as many pieces as there were people in their family and each person, child and adult, would eat his piece. These two fatty bits were the adrenal glands of the moose which we now know are the richest source of vitamin C in all animal or plant tissues.  Natives living on islands near the Great Barrier Reef would purposefully attract sharks and then dive in after them armed with pointed sticks, to slip coconut fiber ropes over the sharks’ heads and pull them to shore because sharks livers were a vital part of the foods they needed to stay healthy.

Learning about all of these people all around the world who put forth so much effort just to have certain foods I began to understand something. All of these highly-valued foods were similar to the very items called for in the sacrifices of the Israelites that I was having such a hard time understanding.

Unger’s Bible Dictionary tells of a breed of sheep raised during Bible times in the Middle East bred to have a particularly luscious and fatty tail. This tail and its rich fat were forbidden to be eaten if the animal was part of a sacrifice offered to God. Also forbidden to be eaten was the fat from around the stomach, entrails and kidneys – all of the richest parts from which we would use nowadays to make high quality tallow. Unger’s goes on to explain that the fat was the richest part of the animal and stood for healthfulness and vigor.

In my past readings of scriptures about sacrificial laws I was approaching it with a modern worldview brainwashed by the government agencies dictating diet advice that condemned fat as bad, said organ meats were dangerous, and told us to eat lean meats instead.  I should have trusted God instead of buying those lies. Isaiah 55 says “Listen, listen to me and eat what is good, and you will delight in the richest of fare….For my thoughts are not your thoughts, neither are your ways my ways declares the Lord. As the heavens are higher than the earth, so are my ways higher than your ways and my thoughts than your thoughts.”

Because of Dr. Price’s writings, and because of the work of Sally Fallon Morell in Nourishing Traditions, I understand that organ meats are superfoods full of vitamins crucial to health; I know that the fats from grazing free-range animals are rich in vitamins that work as activators for the minerals and other nutrients we eat. I’ve learned these fat-soluble activators are essential to maintaining fertility, growth and health in all humans. And now I understand that God was truly asking for a sacrifice, something that would have been a real hardship to nomadic people whose very life depended on the animals they herded. God commanded them to give to Him the most valuable parts of the very best animals they owned.  The Bible, especially the Old Testament, is filled with expressions using fat to represent something wonderful – “the fat of the earth”, “the fat of the wheat, of the oil, and the wine,” even “the fat of the mighty”.

burnt-offeringNot only were the Israelites called to sacrifice these choicest of parts, but then they would burn the fat on the altar with fire.  Just imagine the aromas that would release – the Bible calls it a “sweet savor unto the Lord”, but anyone who has smelled grilling hamburgers, steaks, or even better, pit barbecue, can attest to the mouthwatering scents that fill the air around those events.  The sacrifices of precious fat and organ meats given over to God on the fire of the altar were the way man could show his complete surrender to God, to show his heart was pure and ready to be obedient. And when a different animal was slaughtered destined to become food rather than sacrificed, the fat, organ meats and choicest bits would be even more appreciated knowing that they were good enough to be given to the Lord.

There’s so much more to say, more directions to go with these thoughts – how did we end up on the road to thinking fat was bad? Why did we think we could improve on fat by making trans fats, fake fats and industrial fats? When we are poor stewards of God’s creatures feeding them foods they were not created to eat, making them live in ways they were not meant to live why are we shocked to learn their fat (and meat) no longer provides what we need?  But I need to stop now. I’m very interested to hear your thoughts, to find out if this has sparked an “aha!” moment for you, too, like it did for me. Please leave a comment by clicking on the “leave a reply” link next to this article!

I’m linking this up with the Easter Sunday Social.

Sunday Social Blog Hop

Sunday Social Blog Hop

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Synergy and Our Body’s Balancing Act

Synergy happens when many parts come together to make a whole that is even greater than the simple sum of the individual elements.  In the Bible book of 1 Corinthians 12 the apostle Paul talks about a kind of synergy in the body of Christ’s believers. Paul uses the human body as his example when he says “the body is not made up of one part but many.”  One part is not more important than another, and all parts no matter how seemingly insignificant are necessary to the body. Paul wrote “The eye cannot say to the hand, ‘I don’t need you!’ And the head cannot say to the feet, ‘I don’t need you!’ 22 On the contrary, those parts of the body that seem to be weaker are indispensable,”  Just like the parts of the body work synergistically to make a living, breathing person so do the various nutrients work within our bodies.

Wander down any grocery aisle and you’d likely think that some nutrients were more important than others. “Calcium Fortified!” is plastered across everything from orange juice to chocolatecalcium fortified Orange Juice syrup.  Skim milk, breakfast cereals and margarine carry boldface letters announcing  “Added vitamin D!” The truth is that no single nutrient is more important than another. Just like our feet must cooperate with our toes, our legs and our brains in order for us to walk or run, so must the nutrients we get from our diet work together to keep us strong and healthy.

Vitamin A is crucial for eyesight and a healthy immune system, but taking too much vitamin A on its own over time can be toxic. Vitamin D is critical to life,  guiding the body to make strong bones and a calm, healthy nervous system.  Taking megadoses of Vitamin D over time can also be toxic. But together, when vitamins A&D are present and balanced within the structure of a healthy, nutrient-dense diet, they work synergistically to protect against toxicity.  Look at calcium: Taken on its own in large doses calcium can actually cause osteoporosis and atherosclerosis. This is called the “calcium paradox”. Balance the calcium with magnesium, along with Vitamins D&K2, and you stop the toxicity.

Chris Masterjohn PhD, a researcher with the Weston A Price Foundation, says that we need to take the focus away from trying to achieve a particular concentration of any single vitamin in our bodies and instead realize that ALL of the fat soluble vitamins are important. Eating a good diet, such as the one recommended by Dr. Weston Price, insures that you have balanced levels of all the nutrients allowing for synergistic action between the nutrients.

Dr. Kate Rheaume-Bleue explained this nutrient synergy like a team of gymnasts working together to put on fancy balancing acts, but if one team member lets go the whole pyramid collapses on the ground.  Dr. Kate says that the fat soluble vitamins team up with the mineralsgymnastic balancing act like calcium and magnesium. Working together the vitamins make sure the minerals go where they are needed instead of ending up in a place where they would do harm. She notes that 50% of all heart attack victims have cholesterol levels considered normal or desired. Instead of using cholesterol levels to predict heart disease Dr. Kate suggests testing for the presence of calcium in the coronary arteries, meaning the synergy with A, D, K2 and calcium has broken down.

You also need to know our bodies can’t store vitamin K2. We have to eat it every day or we won’t have enough of it and it won’t be in balance. Unfortunately most people don’t eat the right kind of food anymore to get K2. Industrial farming and CAFOs deplete K2. Trans fats block K2!  Animals produce K2 only as long as they are eating grass and other green foods rich in K1. Then we can get enough K2 by eating their milk, eggs and organ meats. Fermented foods help us produce K2.  Foods with higher levels of K2 include Natto, cheese, egg yolks, butter, chicken liver, salami, chicken breast and ground beef.

Finally, it’s not just the vitamins that work together; fat is also important.  Fat is what allows the fat-soluble vitamins to be absorbed and used. Vitamin E and fat increase our absorption of vitamin A.  According to Chris Masterjohn, the most effective type of fat in aiding the absorption of vitamins A, D, K2 and especially beta carotene, is saturated fat.  The least effective? Those industrially produced polyunsaturated oils such as canola and soy.

Just like the loving body of believers in Ephesians 4 who are “joined and held together by every supporting ligament, grows and builds itself up in love, as each part does its work.”  So do our own physical bodies work when we honor the foods created to work synergistically within us as each nutrient does its work to build us up.

This was posted as part of the Sunday Social Blog Hop.

Sunday Social Blog Hop

Sunday Social Blog Hop

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Homemade Turkey Secret Superfood Breakfast Sausage

Dr. Sarah Ballantyne, author of The Paleo Approach: Reverse Autoimmune Disease and Heal Your Body, advises that we need to be eating more than just the typical muscle meats like steaks, roasts, or filets.  She says we need the nutrition that can only be found in places like organ meats, bones, cartilage and other less well known portions. Dr. Cate Shanahan, author of Deep Nutrition: Why Your Genes Need Traditional Food, has two entire categories in her Four Pillars of ancient cuisine dedicated to Organ Meats and Meat on the Bone. Liver and other organ meats contain essential nutrients like omega-3 fats plus vitamins and minerals like B vitamins, folic acid, iron and CoQ10 deficient in our modern society. Dr. Weston Price himself was the pioneer over 75 years ago promoting the necessity of including organ meats in our diet. His book Nutrition and Physical Degeneration shared vivid illustrations showing exactly what happens when we neglect this storehouse of nutrition.

But I don’t like liver!  I don’t know how to cook heart! My kids won’t touch that! It tastes weird!

I hear you. But I have an organ meat recipe for you that doesn’t look gross, doesn’t have a strange texture and best of all it tastes delicious!  In fact my kids were at that awkward, picky stage when I first started feeding it to them, and they loved it!  So give it a try, I think you’ll be pleasantly surprised.

I buy frozen grassfed beef liver or heart from a local rancher who delivers to our area once a month. I thaw them only enough that I can cut them up into 1/4 lb chunks and then wrap them in wax paper and freeze in ziploc bags. The night before I want to make the sausage I pull out a chunk and let it thaw in the refrigerator overnight. You can use 1/4 lb of pork, chicken, duck or goose liver or heart as well. The important part is that the organs came from animals who were raised outdoors in the sunshine eating grass and forage, because access to sunlight means the organs will be good sources of vitamin D and access to green grass means plenty of vitamin A.

Homemade Turkey Secret Superfood Breakfast Sausage
 
Author:
Recipe type: sausage
Serves: 10
 
Finally a tasty way to incorporate nutritious organ meats into your family's diet!
Ingredients
  • 1 lb ground turkey, preferably raised outside and without antibiotics
  • ¼ lb liver or heart, preferably from grassfed beef, lamb, chicken or duck
  • 1 tsp sea salt
  • 1 heaping tsp dried sage
  • 1 tsp dried thyme
  • ¼ tsp freshly ground nutmeg
  • ¼-1/2 tsp cayenne pepper
Instructions
  1. Place the heart or liver in a food processor or blender and process until finely minced (liver will often puree into nearly liquified).
  2. In a large bowl mix together the organ meat and all of the remaining ingredients.
  3. Portion the sausage mixture into patties, about two tablespoons of meat per each.
  4. Gently fry on a griddle with coconut oil, butter or lard to keep it from sticking.
  5. Turn to cook both sides, serve warm.
  6. If desired you can place the uncooked patties on waxed paper and freeze them, then place the frozen patties in a ziploc bag and take out only what you need for each morning.
  7. Frozen patties take about 4 minutes per side on a hot griddle.
  8. This recipe doubles or triples easily.

 

sausage ingredients

sausage ingredients

sausage patties ready to fry

sausage patties ready to freeze

sausage cooked crop

sausage patty all ready to eat

 

 

 

 

 

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Wise Traditions 2013 Day Three Synopsis

My apologies for taking so long to get this last blog up. As soon as the final session was over on Sunday we had to jump in the car and head home. For me that was two days of car travel,supergold kvass zukay but then once back home I turned right back around and started on another trip out west to visit more family. I’m writing this now from a hotel room in Tulsa. It’s kind of crazy to go from a weekend of fabulously healthy, farm fresh food for three meals a day straight into the food deserts of the airports and life on the road. I’m thankful to have found Zukay Live Foods Super Gold spicy beet kvass at the Tulsa Whole Foods yesterday. Dr. Mercola said one serving of fermented vegetables (this kvass qualifies for that!) is equal to a whole bottle of probiotic supplements.  Ok, on to my synopsis of the final day’s sessions….

I began the morning in a packed house to hear Dr. Joe Mercola. As usual, he was engaging and funny and had lots of good ideas. His loosely-organized talk on the failed drug system of conventional medicine was really an overview of his own recipe to take control of your own health. He had 12 bullet points with accompanying power point photo illustrations. I’ll list them here, but if you’ve spent any time on his website you are probably familiar with many already. The title of the talk could also be “Optimize Your Gut Flora”.  1. No sugar (you knew this was important!) 2. Reduce grains (or for the bold, eliminate grains entirely) 3. Eat lots of good vegetables and sprouts 4. Eat fermented vegetables, learn to ferment your own vegetables and fruits. We surprised Joe on this one…he said for anyone who had ever made their own fermented vegetables to raise their hand. Pretty much the whole room held hands high, and he was blown away. Said he’d never talked to an audience where the vast majority were fermenters much less even knew about it. This is when he told us that a 2-3oz serving of fermented vegetables has 100 trillion beneficial bacteria and is equal to an entire bottle of probiotic supplements. 6. Grow and eat your own sprouts. He recommends sprouting in soil rather than just in a sprouting dish. Sprouts have 30x the nutrients as the mature vegetable with sunflower seed sprouts being the highest. There are directions on his website on how to sprout using trays of soil. Takes about 5 days from start to finish. 7. Drink pure water. He said this was a good “gateway” first step for anyone wanting to begin the journey to health. 8. Eat a HIGH FAT diet. Especially for anyone who is currently insulin or leptin resistant he recommends using intermittent fasting techniques and converting to a fat-adapted diet rather than a glucose-burning diet. On the topic of fat-burning and eating high fat (good fats like coconut oil, butter) that insulin and leptin resistance lead to heart disease and cancer. Another moment of surprise for Dr. Mercola came when he asked anyone who has had a heart attack to raise their hand. In the packed auditorium of several hundred people only one person raised their hand – Mercola was stunned saying he attributed the low heart attack count to our healthy WAPF diets. 9. Exercise was next. Cardio, sitting killshe says, is not the most efficient. Better exercise is one that activates fast twitch muscles such as the Peak 8 training program. Great photo from this segment was a picture of a comfy chair with the caption “sitting kills”. 10. Grounding or Earthing – going barefoot on the earth or ocean activating a free flow of electrons to replicate natural principles to help naturally thin your blood. 11. Keep cell phones off and away from your body. 12. Small initiatives can make a big differences: say no to GMOs, Fluoride removal from city water supplies, ban mercury in dentistry, and the National Vaccine Information Center.

From Mercola I went upstairs to a more intimate classroom area to hear Dr. Deborah Gordon speak about Preventing Breast Cancer. This class was packed full of information, so much so that I want to do a more in-depth blog just on this topic. So what I give you here is just the surface of the deep pool.  First of all it is important to know that Prevention does not equal  Detection. 68% of women actually think mammograms prevent breast cancer. The industry claims they are the only way, but in reality there are many things you can do to help prevent breast cancer (and all cancers).  Prevention can come both before and after a diagnosis of breast cancer. It is important to know your personal risk factor. The Cancer.gov website has a Breast Cancer Risk Assessment Tool you can use to start with. Don’t stop there. Know about all the risk factors. Things like family history, age, race, age of menstruation/menopause, age of first full-term pregnancy, and breastfeeding all play a role. We have all heard of BRCA genes and while genetics themselves are fixed the epigenetics are modifiable. This means the environment we live in and the lifestyle we live. Exposure to radiation, carcinogens, toxic hormone modifiers and other substances are all risk factors we can lower or eliminate by lifestyle choices. Biggest is with food, personal care products, our homes and our lives. Keep cell phones away from your body and NEVER carry them in your bra! Choose organic foods and non-toxic cosmetics and cleaners. Parabens in deodorants are big cancer offenders. Use the EWG’s Skin Deep website to find good products. Never put anything on your skin you can’t safely eat. Sleep in a completely dark room, exercise – especially intense exercise for better hormone/metabolism/insulin. Have a little red wine – One 6oz serving per day at most. Manage your stress! Stress hormones kept low allow all your other glands to operate optimally! Eliminate sugar – many cancers are dependent on sugar, but humans are not. Vitamin D, probiotics, fermented foods, iodine, selenium, turmeric are all good. Statins double the risk of breast cancer.

Third up was a lecture called “Failed Promises-Flawed Science” from retired Col. Dr. Huber, Professor Emeritus Purdue University. Dr. Huber’s research into GMOs is legendary and stretches back 20 years or more to the inception of the biotech industry. This was another lecture that deserves its own blog post (or two or three). For this lecture he focused mainly on the herbicide glyphosate, brand name “Round Up”, used in GMO agriculture. Setting aside the actual GMO plants we learned that glyphosate on its own was a huge problem. It is a chelator of all cations, inhibits enzymes, shuts down the shikimate pathway (which I wrote about here), is a strong antibiotic (glyphosate was first marketed as an antibiotic before being used as an herbicide), and accumulates in shoot, root and reproductive tissues, accumulates in the soils, is toxic to beneficial soil organisms and just all-around nasty. Because of widespread glyphosate usage we are now seeing re-emergence of old diseases as well as brand new ones. Things like Corynespora Root Rot, Goss’ Wilt of Corn, Take-All of Wheat and Sudden Death Syndrome are all plaguing farmers now. It only takes 1/2 oz per ACRE of glyphosate to damage crops with low vigor, lower yields, and lower mineral values. Even after 30 years the glyphosate is still present in fields – it doesn’t go away. Now on to the crops themselves….There is a reduction in the nutrients from 13%-52% in RoundUp Ready (RR) crops. It takes extra fertilizer and micronutrients just to get these crops out of the ground. Animals fed GMO feed struggle due to nutrient deficiencies directly as a result of deficient feed plants. RR plants have a high amount of formaldehyde and contain at least 13% glyphosate within the plant itself. Mice and squirrels will ignore GMO feed corn due to the formaldehyde content. 80% of the beef livers from commercially raised and slaughtered cows have to be thrown away directly due to the premature aging from the GMO feed. 20% of all pregnancies in commercially raised dairy cattle are lost due to insufficiencies in the feed.  Erosion of the stomach and intestines from GMO soy and corn reproduce symptoms of autism in herds of animals eating GMO feed. When the GMO feed is removed the symptoms go away. Glyphosate presents long-term toxicity to liver, kidney and tissues and is a long-term carcinogen. Refining oils from GMO crops (soy, canola) concentrates this effect. We even have a new disease called Morgellan’s disease linked to GMOs.

buchi kombucha

buchi was a sponsor for Wise Traditions

The last session of the day was Kombucha and Cancer Therapies – Historic and Modern from Kombucha Kamp found Hannah Crum. Hannah’s bubbly personality spilled out like effervescent kombucha bringing a joyful tone to the serious topic of cancer.  Something I knew but forgot was that kombucha is not a lacto-fermented beverage like kefir or kvass. Instead it is an acetic acid ferment similar to apple cider vinegar. Vinegar is about 5% acetic acid while kombucha is a more drinkable 1%.  Hannah repeated what Deborah Gordon said about cancer being caused by environmental factors such as diet, toxins, lack of exercise and radiation.  Much of the research done on kombucha is from other countries where kombucha consumption is more the norm than it is in the US.  Stalin urged research on kombucha in the 1800s because he feared getting cancer. His scientists discovered a population in Russia living near an asbestos mine that should have been sick but instead the people were healthy – they drank kombucha. Dr. Rudolf Sklenar in Germany used kombucha to prevent cancer as well as treat and cure it using daily protocols of probiotics and kombucha. More recent research shows promise using kombucha to help heal diabetes, to repair kidneys from exposure to toxins such as carcinogenic solvents, to lower levels of radiation poisoning and to reduce human cancer cell activity. Hannah gave an in depth look at all the good things in kombucha from polyphenols to healing acids, and talked about how kombucha is a “gateway ferment”. People who are new to fermented foods often like kombucha just because it’s fizzy and it tastes good, but they keep drinking it because it makes them feel good.

 

Next year Wise Traditions 2014 will be in Indianapolis – I hope you can attend!

 

 

Wise Traditions 2013 Day Two

Wise Traditions 2013 Day Two  I’m just doing a synopsis of everything instead of in-depth on one thing today:

First talk was by Chris Masterjohn: Fat-soluble vitamins in the prevention of heart disease

He gave a lengthy description of the fat-soluble vitamins A, D & K and talked about how they are best absorbed from true fully-formed sources that are found only in animal foods including fatty fish, butter, eggs and the fat of animals living out of doors. K2 is also found in fermented foods.  Then he described how blood clots form and how arteries get clogged (It’s not what you think – best quote of the talk “Arteries are nothing like pipes!” Plaque occurs underneath the lining of the blood vessel and pushes the artery wall out and backward (not narrower) until it eventually ruptures. The rupture then fills with more plaque and only after successive ruptures does the artery become distorted and narrow. Most of the plaque is made from damaged polyunsaturated fats that were captured and capped off to prevent oxidative damage until the body could successfully eliminate them. Trouble is unhealthy people can’t eliminate damaged fats so they continue to pile up and pile up eventually rupturing the artery.

The fat-soluble vitamins protect by allowing special proteins to bind with calcium and direct it out of the blood and soft tissues and into the bones and teeth where it belongs. Vitamins A&D are both important. One without the other can become toxic, they work together. Vitamin K is supported by A&D. They all work to keep us healthy.

Second session was Kaayla Daniel, author of The Whole Soy Story, who has written a new book on bone broth which will be out next year. Kaayla gave a long history of gelatin and canned soups and eventually got down to explaining about the good things in broth which include the following: Gelatin, collagen, cartilage, marrow, proteoglycans (a new word for me that means essential sugars). Broth is useful in forming healthy bone matrix, keeping healthy joints, speeding wound healing, curing some forms of cancer, and curing infections.

Kate Rheaume bleue

Kate Rheaume-Bleue

Kate Rheaume-Bleue was the third presenter I heard today. She has a wonderful new book called Vitamin K2 and the Calcium Paradox: How a Little Known Vitamin Could Save Your Life.  She explained the new research showing those who take calcium supplements are dying of calcified arteries, heart attack and stroke. “Research being done is raising questions that can’t be answered by the research being done.”  Turns out we are calcifying ourselves to death because we are deficient in the fat-soluble vitamin K2. This vitamin is essential – meaning we have to eat it because we cannot manufacture it. But industrial farming and CAFOs have depleted it from our food supply, we eat far less fermented foods than before, and trans fats block K2 activity making a ‘demented’ form of K2 we can’t use.  In factcrowded teeth are almost entirely caused by K2 deficiency during growth years. Women who eat more cheese while they are pregnant (cheese is a good source of K2) will have children with better teeth. K2 takes calcium and puts it where it belongs – in the bones, not in the soft tissues. K2 also counteracts the effects of menopause, heals varicose veins and works as an anti-wrinkle substance. Good food sources of K2 are natto, goose liver, gouda and brie cheese, egg yolk, butter, chicken liver, chicken meat, ground beef, bacon, calf liver, sauerkraut, raw milk, salmon, fish eggs, butter oil and ghee (all animal sources need to be grassfed for optimal K2).

Finally I heard a heartfelt presentation from Kim Schuette of Biodynamic Wellness on the Recovery from Bipolar Disorder, Epilepsy and Type 1 Diabetes. Kim explained how the Affordable Healthcare Act was depending on healthy young people to sign up in order to offset the expense of caring for the aging patients. However the government did not take into account the rocketing rise in the rate of mental health issues afflicting our younger population. 150,000 new cases of epilepsy are diagnosed daily, type 1 diabetes rates have risen 23% from 2001 to 2009.  Strong mental health begins with a strong and healthy gut flora population. But many things damage the gut including improperly prepared grains, pasteurized dairy, sugar, toxic metals and chemicals, antibiotics and chlorinated water. Damaged gut wall eventually results in leaky gut, immune system overload and eventually allergies. The only way to heal is to eliminate the offending items, nourish the body with real food, detox from the ordeal and repair the gut. Nourishing foods include fats as the foundation of all healthy hormones and cell membranes, minerals that act as catalysts to assist the body in utilizing the vitamins, detoxing our bodies and assisting the liver to clean it out, exercising to stimulate the lymph system and repairing with more healthy fats.  Early intervention is always best. The GAPS diet is helpful in doing all of these steps to recovery. Kim then went on to relate four different case studies from her own patients. One teenage girl had bipolar at age 9 and was considered a hopeless case by her doctor. She is now completely healed and living a normal life. Another young boy at age 2 had seizures and went blind and his parents were told to institutionalize him. He is now on the path to wellness, has regained his sight and is able to talk and interact with his family. One young lady was cured of her type 1 diabetes and is now completely off her insulin.

I love hearing the amazing stories of healing and hope given by the wonderful presenters. Tomorrow is the final day. More exciting information to come!

Wise Traditions 2013 Radical Nutrition with Louisa Williams session 1

louisa williams

Louisa Williams, Radical Medicine

Today was Day One of the 2013 Wise Traditions conference of the Weston A Price Foundation in Atlanta, GA.  I spent the whole day, from 10a.m. to 5p.m., listening to Louisa Williams, author of Radical Nutrition.  I have tons of notes and lecture handouts, but I just want to put things down in writing here to help cement in my brain everything that she said. So I’m afraid this won’t be very organized, just going to stream out what I have down and hope it will be of help to you too.

Louisa Williams’ topic today was Removing the Obstacles to Cure.  You can go to her website, radicalmedicine.com to learn more about her and her medical practice. Her book, Radical Medicine, is an in-depth look at curing acute and chronic illness from a holistic and homeopathic viewpoint.

Here goes….The 20th century was a time of radical change, both for the good and for the bad.  Good things include the advancements made in hygiene and sanitation such as indoor plumbing, running water, daily baths and showers; also other areas of sanitation in daily living; and the invention of refrigeration including home refrigerators to keep food fresh.

The list of bad things that came out of the 20th century make up a list that Dr. Williams calls “7 Major Toxic Insults”.

1. The invention and subsequent widespread use of petrochemicals such as insecticides that have found their way into the water, air and soil.

2. Mercury amalgam fillings in every baby boomer’s mouth. Mercury fillings were developed to fill a need for ‘cheap, easy and fast’ ways to fill the ever increasing amounts of cavities in the general population.

3. Widespread mandatory injections of vaccines. In 1950 a total of 7 vaccines per child were required. Now by the time a child reaches college they will receive 69 vaccines. Dr. Sabin, the co-inventor of the polio vaccine, spoke out against vaccines saying “they are a failure”. Tim O’Shea states “vaccination is not immunization” there have been no double-blind tests done on vaccines.

4. Pervasive EMF stress through wifi, electric cars, and smart meters on houses.

5. Widspread use of GMOs – carcinogenic Bt crops.  There is a website now hoping to catalog all of the restaurants in the U.S. that pledge to be GMO-free.  http://www.nongmoorganicrestaurants.com

6. Direct-to-consumer advertising, which first began in 1997, to have celebrity endorsements and advertising of prescription drugs directly to the general public rather than to the medical community.

7. Overuse of antibiotics

A healthy lifestyle is no longer enough to achieve good health in the face of the 7 Toxic Insults. We must use natural healing according to the wise traditions of our ancestors.

When you remove the toxic obstacles to healing then your amazing Weston A Price diet will work.

Allopathic medicine – “other than or against” the disease. Treat disease by using medicine antagonists and suppressors to disease symptoms, such as antihistamins, antitussives anti-inflammatory, antibiotic

Naturopathic – support body’s immune system to heal itself.

Pesticide use: in 1950 10% of cornfields were sprayed, In 1993 99% of cornfields were sprayed, In 1929 the Swann Chemical company (later incorporated by Monsanto) made the first PCBs which were subsequently banned in 1976, but PCBs are still found all over the globe.

Read Stolen Future by Theo Colborn

Environmental Working Group study in 2002 “Body Burden” – average baby as 200 toxic chemicals in their cord blood at birth – placenta does not protect. The mother must avoid these chemicals if the baby is to stay unexposed.  So how do we change? How do we protect ourselves?  CHANGE PERSONAL CARE AND CLEANING PRODUCTS! This is one of the most simple and important ways to detox – change your cosmetics and soaps!  Read the labels!

Don’t buy/use isopropyl alcohol – use natural alcohols from a health food store.  Avoid parabens! They’re BAD! Cause CANCER!

Dr. Philippa Darbre, Oncologist, found parabens inside the tumors of 18 out of 20 women with breast cancer. The parabens came from skin application such as deodorants, lotions, etc.)

EPIGENETICS! We turn on our genetic tendency to cancer when we bathe and use cosmetics with toxic chemicals.  People have “gene myopia” – we think genes control our destiny.

Read Epigenetic Inheritance and Evolution: the Lamarchian Dimension by Jean Baptiste Lamarch

The cosmetic industry in Europe highly regulates their ingredients. The FDA does none. Regulation is given to the industry itself. Even companies with holistic reputation use bad ingredients. Solvents used to extract ingredients are not required to be listed at all in spite of residue remaining in the product.

EPA study in 1991 found toxic solvents in 100% of all perfumes. 95% of all perfumes contained other toxic chemicals.

We need to replace our personal care products with non-toxic versions. Use the Environmental Working Group’s Skin Deep  www.ewg.org/skindeep and www.radicalmeddicine.com lists of products.

Detoxification support can be enhanced with “Russian Algae” from Biosuperfood  F1. It is strong enough to detox radiation poisoning and heavy metal poisoning. Binds toxic metals and chemicals to eliminate them. www.bioage.com This supplement also functions as a multi-vitamin.

Back pain is hardly ever just back pain. It is inflammation of vital organs manifesting elsewhere in the body.

MRT – matrix reflext test a kind of kinesiology testing used to determine healing strategies

“The harmless aspect of the familiar…” – Rachel CarsoJust because your friends use these products they are not ok. Cancer and disease is silent and relentless.

Remove the toxins from your home: cleaning products, non-toxic bedding, don’t buy brand new homes (or else deliberately allow them to off gas all the toxins before you move in). Visit Mary Cordaro’s website www.marycordaro.com an expert in the field of homes and furninshings.  Read Natural Home Magazine.  Don’t buy new cars.  Ann Arbor, MichiganEcologyCenter rates cars – most and least toxic.  Least toxic car 2012 Honda Civic (Prius most toxic)

www.beyondpesticides.org and www.panna.org

Supplements are not always good either. Many are synthetic vitamin isolates, inorganic minerals and toxic excipients.  Read Empty Harvest by Dr. Bernard Jensen and Mark Anderson.  Even back in 1936 99% of Americans were deficient in minerals.  Beware of the “other” ingredients in your supplements. Stearates are hydrogenated cottonseed oil. Magnesium stearate reduces the absorption of the actual supplement.  >>a good vitamin C is Pure Radiance C from www.thesynergycompany.com

Time-release medicines are coated in phthalates.  U.S. is most highly medicated and vaccinated country and yet we rank 29th in life expectancy.

Dr. Barbara Starfield in JAMA 2000 reported allopathic medicine itself was the 3rd leading cause of death in hospitals.  Google Death By Medicine – Dr. Gary Null

1 in 4 people over age 45 are on statin drugs.  Read The Great Cholesterol Con,   Watch Statin Nation: The Great Cholesterol Cover-up DVD

Pesticides interfere with vitamin A pathways. Eating organic foods provides immediate protection from toxic chemicals.

We must remove the obstacles to cure found in our personal care products, cleaners, cars and supplements.  International College of Applied Kinesiology can recommend practitioners and dentists.  Also check www.Primaldocs.com

That was the end for session 1. There are 2 more sessions but it is late and I will stop here.