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Number Two Immune Boosting Food – Wellness Wednesday

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It’s Wellness Wednesday – I’m sharing about another great food for boosting your entire immune system, then at the end there is a link for you to share your own wellness-related blog. Don’t forget to check out the other fine folks who’ve linked up here too!

Immune Boosters

Recently I gave you the Number One immune boosting food – you can read about it here. Today I’m revealing the food in the Number Two slot. This one also plays a powerful role in rebuilding and maintaining a healthy immune system. If you were surprised by #1 then this one may also surprise you. This list is from Dr. Natasha Campbell-McBride, M.D., is a neurologist, and creator of the GAPS diet, a successful nutritional protocol used in healing both physical and neurological disorders such as autism, auto-immune diseases and heart disease.

cold pressed oils collage

Immunity Booster #2: Cold pressed oils such as olive oil, fish oils, nut and seed oils

While fresh animal fats and cholesterol-rich foods are stellar when it comes to building strong cells and creating important stress-coping hormones, there are many other healthy fats that we should incorporate into our daily diet.

We’re all familiar with extra virgin olive oil, and many of you are also aware of the benefits of fish oils (especially cod liver oil). What you may not have heard about are which of the nut and seed oils truly are healthy, and which ones are toxic.

Just as with animal fats, the fats from plants are also mixtures of saturated, monounsaturated and polyunsaturated – there is no naturally occurring fat that is only one type.Coconut, palm kernel, and cocoa butter are all rich sources of plant-based saturated fats. Olive, avocado, almond, pecan, cashew and peanut all provide generous amounts of monounsaturated fats. Cold water fish oils like cod and salmon; along with flaxseed,  non-GMO soy, canola, corn and safflower are primarily polyunsaturated.

Just as with animal fats, the sources of plant fats are extremely important. Many seed oils come from genetically modified plants and carry with them the pesticide and herbicide residues as well as other questionable factors.  Nearly all soy, corn and canola in the U.S. is GMO.

Unlike animal fats, however, there are many methods of extracting fats and oils from plants. The extraction method chosen is extremely important – in fact, even if your plant source is 100% biodynamically-beyond-organic, but you extract the oil incorrectly you will have ruined it, made it toxic.  Care must be taken when extracting plant oils. If powerful chemical solvents are used to extract the oils then you can be sure the oils will retain the toxins from these chemicals. When high heat methods are used for extraction, especially on the fragile polyunsaturated oils, these oils are damaged and turn rancid.  This is why the #2 Immune Booster must come from cold pressed oils.

Any oil that is primarily polyunsaturated should be kept chilled and stored in a dark container to protect the fragile nature of this type of oil. If you find a polyunsaturated oil in a clear container sitting out on a grocery shelf just leave it there! It is already rancid and has no place in your body. It’s not an immunity booster – it’s just a big bust!


So to summarize: Choose your plant-based oils from organic, cold-pressed sources. Read the labels for any expiration date. Keep polyunsaturated oils refrigerated and use them up before they expire. Never heat polyunsaturated oils, keep them for salad dressings or adding to smoothies. Coconut oil and olive oil can be kept at room temperature, but it is still important to keep olive oil in dark containers as the enzymes are light sensitive. Saturated and monounsaturated plant oils can be used for cooking, but save the higher heat applications for the mostly saturated ones.

Now it’s your turn! Share with us on Wellness Wednesday – here’s all the info…

The Number One Immune Booster – Wellness Wednesday

WW titleWelcome to Wellness Wednesday! Each week I will share an article or recipe as part of the Wellness Wednesday blog hop link-up, and at the end is a place for you to share with us too! Co-hosts for this blog hop include Never Lacking Zeal, Frugal G33k, The Wise Wife and Hudman Honey Farm.  So let’s go!

Immune Boosters

More and more people are hearing about the GAPS diet. GAPS (an acronym for Gut and Psychology Syndrome) is based on Dr. Natasha Campbell-McBride’s ground-breaking book Gut And Psychology Syndrome: Natural Treatment for Autism, Dyspraxia, ADD, Dyslexia, ADHD, Depression, Schizophrenia.

Along with priceless information about healing the digestive tract and restoring the gut microbiome she includes her Top Ten list of ways to boost your immune system.

Big Surprise!

Newcomers to the world of real, traditional food will probably be dumbfounded to read that the number one way to support a healthy immune system is with animal fat and cholesterol-rich foods. For over thirty years Americans have been brainwashed to believe fat is bad, fat makes you fat, fat clogs arteries, fat causes heart attacks. Except that it’s all been a big fat lie.

As you begin to absorb the information from Dr. Natasha’s book it begins to make sense how Americans have been in a downward health spiral for the last several decades. We’ve been mistakenly advised to eliminate the very foods that can keep us healthy. Because of this we have put a very heavy burden on our bodies: a burden to create new cells, regulate their growth, create hormones, create barriers to toxins that want to get in, fuel an immune system that needs to patrol for infections and disease – all of this without the proper tools, without the proper building materials. It’s like telling a brick layer to build a wall without using any bricks. You could build a wall with just mortar, but it will not be structurally sound and certainly won’t last as long as a wall built with mortar AND bricks.

#1. Fresh animal fats (from meats and dairy) and cholesterol-rich foods (particularly raw egg yolk)

Animal fats include tallow (beef or lamb fat), lard (pork fat), chicken or goose fat (sometimes called schmaltz), and duck fat; butter, cream and cheese from cows, goats and other dairy animals. Wild caught cold water fish such as salmon and cod also possess healthy fats such as cod liver oil, fish oil and roe.

Animal fats are not made up only of those wrongly demonized saturated fats, but, like all naturally occurring fats, each is a mixture of different percentages of saturated, monounsaturated, and polyunsaturated fats. Goose, duck & chicken fat, and lard have generous amounts of monounsaturated fats like those found in olives and avocados.

The health food world has discovered the many useful properties of coconut oil, a saturated fat, and yet they are unwilling to embrace beef or lamb tallow, lard or duck fat because they include saturated fat. Healthfully sourced animal fat is something to be desired in a healthy diet.

Healthy animals make healthy fat.

cows on pasture
Animals living outdoors in ways appropriate for their species, eating the food God created for them to eat, will yield beautiful, clean, healthy fat rich in vitamins and fat soluble activators.

Unhealthy sources of fat include fat from any animal living in confined animal feeding operations (CAFO) fed a steady diet of GMO grains, antibiotics and other inappropriate substances.

Healthy saturated fats provide structural integrity to our cells. Our immune system cells are not exception – all cells need saturated fats. Cholesterol, found in all animal fats, is the key component in several important body functions which include helping our skin manufacture vitamin D from sunshine exposure, and being used by the adrenals to make important hormones, including sex hormones and anti-inflammatory hormones. When we don’t eat cholesterol-rich foods our body must use up precious energy to manufacture it out of the carbohydrates in our diet, and then turn around and use the cholesterol to manufacture everything else. When our adrenal glands are already fatigued due to illness or stress this unnecessary step wears them out even more making us more prone to infections of all kinds.

Animal fats provide complete, fully formed and easily absorbable versions of the key fat soluble vitamins A, E, D and K. Pasture raised eggs, whole clean raw milk and cream, butter, cheese, grassfed beef liver and chicken liver, wild caught cold water fish and fish eggs are all great choices for immune-boosting fat soluble vitamins.

Even though labels may say carrots contain vitamin A, the truth is plant sources of these vitamins are not fully formed and require our bodies to use up energy, enzymes and and other reserves to complete the transformation into usable forms. Again, when our bodies are stressed this conversion is difficult and may not even happen at all. This is especially true for people with digestive disorders. This means no matter how many carrots you eat you just aren’t getting vitamin A – you need to eat foods with fully formed vitamin A to get what you need!

eggs1This blog is for informational purposes only. Some links may be monetized. Thank you for supporting Well Fed Family with your purchases.

Now it’s your turn. Share your number one wellness tip with us on the Wellness Wednesday link up!


Foods For Immunity

Guest blog post for Raisin’ Acres Farm. Amy shares her journey to finding healing foods for her family.

A little more than ten years ago my family began making major dietary changes that have resulted in much better health for all of us. Up to that time my children were prescribed antibiotics several times every year for ear infections and upper respiratory infections, I had my share of bad colds that seemed to last forever, and one of my children had chronic constipation that disrupted our family life for three years. Today, more than a decade and two children later, we are free from medications and sicknesses are no longer the rule. My youngest, born about 7 years after our diet changes, has never had medication of any kind, nor has she ever been to the doctor for a sick visit.  read more….

amy chicken stock with titles

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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Fat, Fatigued, Depressed, Digestive Trouble and Hormones?

You’ve seen the reports, you’ve watched the news, you probably know someone, it may even be you, who is dealing with one, two, three or even all five of these issues. Fatigue at one time catches nearly everyone these days. Truly joyful people are becoming a rarity. Constipation, heartburn, gas, bloating, or diarrhea plague more and more people. Hot flashes, mood swings, sleep problems and weight gain are so common they’ve become Broadway musical material.


The Kalish Method by Dr Daniel Kalish

Dr. Daniel Kalish realized writing prescriptions and chasing symptoms wasn’t helping his patients.  Now he has developed a new system, and written a book telling us about it, designed to get to the root causes of poor health to help you get truly healthy. His book is The Kalish Method: Healing the Body, Mapping the Mind. In his book Dr. Kalish explains how three important body systems control much of our health, and if just one of these systems breaks down it can cause a cascade of trouble throughout our bodies. When we just focus on symptoms (weight gain is a symptom not a disease by itself) rather than the underlying root causes (poor liver detox ability is a root cause) we won’t find lasting solutions. When we throw drugs at symptoms we can even end up with more problems then we started with.  Through years of experience Dr. Kalish came to realize that “while the patients and their symptoms and their individual expressions of the problems varied, the underlying problems with the various body systems remained the same.” So he stopped pursuing symptoms and focused on fixing body systems.

What were those body systems? The digestive system, the detoxification system and the adrenals and how they interact with the brain are what Dr. Kalish looks at first. The digestive system is like the mother. It feeds everything. “You quite literally are what you eat, and if your body isn’t able to properly absorb your food, you will suffer a myriad of symptoms.”  Sometimes the symptoms that clue us in to the fact that we have digestive issues can be tricky to decipher. However if you have one of the issues listed above, or the “Big 5” as Dr. Kalish calls them, you probably have digestive troubles. Whether from your outside environment, as a result of poor nutrition, or because of your digestive troubles, too many toxins building up in your body can spell trouble too. In fact one of our body’s common responses to toxins is to wrap them in fat so they’re less dangerous. So when we take in more toxins than our livers can handle we get fat, toxic fat that is even harder to lose.

Dr. Kalish explains that the adrenals, two glands sitting one on top of each kidney, play a powerful role in our everyday health. Adrenals effect our blood sugar regulation, cells, muscles, bones, connective tissue, memory, learning, sleep, mood, immune system, detox capacity, weight, metabolism, thyroid, sex hormones and more. When our adrenals get overstressed then any one of these other functions can get broken AND messed up adrenals can mess up digestion which starts ANOTHER cascade of problems. Nutrients don’t get absorbed, more toxins slip through, we get food allergies, our antioxidants get used up, and we get fat, tired and depressed. On top of that our brains don’t work because there aren’t enough neurotransmitters being made. Oh boy!

You may not know much about neurotransmitters, but they are very important! Neurotransmitters are special chemicals (made from the amino acids we eat) in the brain that allow nerve cells (also called neurons) to communicate with each other all throughout the body. Our body makes neurotransmitters in well-regulated cycles just like it also makes hormones (why else do they call it your monthly cycle 🙂 ).  Two key neurotransmitters that frequently get off balance are dopamine and serotonin. Dopamine is energizing, it motivates you and improves your focus, concentration and memory. Serotonin is calming, helps you sleep, and relieves anxiety. Serotonin, or the lack of it, has gotten a lot of media attention in its role in depression.  Very few people realize, however, that 95% of the serotonin made in our body goes straight to the digestive tract where it controls digestive function!  So not only does low serotonin make us feel depressed, it also causes us to have digestive trouble which, as we know, can cause that cascade of additional problems.

So how do we get deficient in these neurotransmitters? Dr. Kalish says we might be deficient due to our lifestyle because we eat all the wrong things, we are constantly under stress and we don’t get enough sleep; or we might be deficient due to some kind of damage or trauma such as a concussion from a car wreck or exposure to dangerous chemicals; or we might be deficient due to a genetic defect that doesn’t allow us to make enough neurotransmitters. Some people have more than one reason for being deficient.

Dr. Kalish explains in detail how our three systems, digestive/adrenal/detox, work and how breakdowns in any or all can lead to the “Big 5”. He spends time writing about healing the body and the mind and how to find the causes underlying many of our main health concerns. What surprised me was how often he listed stress as the main trigger for the breakdown of our health. Stress burns out our adrenals, it causes our digestive tract to fall apart and it allows toxins to build up. Stress is bad stuff!

Throughout the book Dr. Kalish talks about diagnostic medical tests you can get from functional medical practitioners that help you discover which body system needs help.  These tests were developed by Dr. Marty Hinz who has researched and published many papers on how he unraveled the biochemistry of the brain, and has helped his patients to lose weight, improve blood pressure, and stabilize diabetes using nutrition instead of medication.  Dr. Kalish also talks about the importance of managing stress. In fact when he first begins treating his patients he always asks them “when did your health problems first start?” and then “what was going on in your life?”  He has discovered that 95% of the time a person’s health problems started within 1-2 years of a period of great emotional stress such as grief, loss, financial, work or even something happy like a wedding.

Dr. Kalish lists our three main sources of stress as coming from something emotional such as a divorce, or dietary such as low calorie dieting, or inflammatory such as undiagnosed gluten sensitivity. In fact, he has discovered that so many people don’t realize they are sensitive to gluten that he puts a gluten questionnaire right in the book. I scored an 8 which put me in the “suspected” category. (I had already suspected this myself and have been mostly off gluten for 8 months.)

So what can we do to improve our three systems, give our brain what it needs, and get rid of the “Big 5”? Dr. Kalish advises we find a functional medicine practitioner who can order the diagnostic tests for us. He also recommends a program of stress management, regular plentiful sleep (go to bed by 10pm), exercise at least 30 min. per day 5 days a week, and eat a healthy diet. What is his idea of a healthy diet? He says to eat enough high quality protein to re-stock our brain chemistry. This comes from grassfed beef, pork, lamb, pastured poultry and eggs, wild caught fish, raw or soaked nuts, raw cheeses or goat cheese and yogurts. Eat only unrefined carbohydrates including plenty of fresh vegetables (especially green ones), fruits, beans and gluten-free grains. But most of all include unrefined fats at each and every meal. “If protein is the framework to a brain-healthy diet, then fats are the nails and the bolts. The brain is 80% fat, so it is crucial to have unrefined fat sources at each meal.” He recommends a variety of healthy fats including extra-virgin cold pressed olive oil, sesame oil, cod liver oil, virgin unrefined coconut oil, and real butter or ghee. He especially likes raw butter for its healing qualities. He specifically says to avoid all margarines and hydrogenated and partially hydrogenated oils as well as canola and other vegetable oils.  As for beverages – water is best. Additional cautions are given to avoid soy and any genetically modified food, artificial sweeteners and MSG.

Several questionnaires in the appendix allow you to asses your stress levels. You can also learn more by visiting the Wellness Center on his website.

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Fat is Not the Enemy!

What if I told you that you never had to eat another vegtable again and could still maintain good health?  There are probably some kids out there who would jump up and down for joy if they read that. As far-fetched as it might sound, the truth is there have been people throughout  history, thousands of people, who have done just that.  How can this be possible? Am I really recommending this today? NO! I am not recommending you start skipping the produce aisle or replace your vegetable garden with a koi pond, but I will tell you how it worked for certain populations and how you can use this knowledge to the benefit of your own health and that of your family.

butterFirst of all it is important to understand that all fat is not the enemy.  My goal is to get you to realize some fats are essential.  The best way to illustrate this is to tell you about the research of Dr. Weston Price. For those of you unfamiliar with Dr. Price, he was a dentist living and practicing in the first half of the 1900s.  The bulk of his research was between roughly 1920 and 1940.  Just because it is nearly 100 years old in no way negates the importance of what he discovered.  This is because his research was conducted on specific groups of people who, for the most part, no longer exist today as their cultures have been assimilated by the encroaching civilization around them. Studying the research, especially the photographs and physical examination notes he left, gives us a unique insight on the lives of those special people.

Weston and book

Dr. Price and his book

It all started when Dr. Price was examining his own dental patients and noticed that his adult patients who had the most tooth decay often also had serious health problems in other areas of their bodies such as arthritis, diabetes, osteoporosis, intestinal disorders and chronic fatigue.  When he examined children he began to notice that the children with pronounced overbites, crowded and crooked teeth and narrow facial structure were much more likely to also have frequent infections, allergies, asthma, wear glasses or have behavioral problems.  Through these observations he concluded that dental problems and deformities were nothing more than physical manifestations of more serious physiological problems.  He began to look for a reason as to why some people would have these problems and others would not.  This led to ten years of world travel for Dr. Price and his team of researchers and culminated in his book Nutrition and Physical Degeneration, still available and worth reading today.  They studied what they called “primitives” who were living in remote communities completely separated from the “civilized society” of that day.  These “primitives” lived only on what they made, hunted, gathered or grew themselves.

Dr. Price and his team began in a Swiss village high in the Alps where the people ate mainly swiss-alpshigh-fat dairy products from cows they tended in the mountain pastures.  Picture little Heidi and her friends frolicking happily in snow and sunshine.  The community lived on unpasteurized whole milk, raw butter and cream, cheese they made themselves and some very dense sourdough rye bread they made from grain they grew. This along with homemade bone broths made up the bulk of their diet.  Once a week they might eat some meat, and in the summer they grew some vegetables in their household gardens. It was remarkable that in a time period when tuberculosis was raging all over the rest of Switzerland there was never a single incidence of tuberculosis in the entire history of that small community.

After the remote Swiss village, Dr. Price traveled to many other places all around the world. He studied Eskimo tribes who ate only fish, fish roe and other marine animals including seal oil and blubber. He saw how the Eskimo mothers gave birth to one sturdy baby after another and how the tribe was without health problems or tooth decay. He studied tribes in Africa such as the Masai who ate no plant foods at all, just meat, blood and milk from the cattle they carefully tended. They grew tall, strong, straight people with clear eyes and broad smiles.

Dr. Price did find communities of “primitives” in all climates that ate many plant foods. Tropical climates produced people who ate plenty of coconut, root vegetables and fresh fruits; the outer islands of Scotland produced people who ate mostly fish and oats. Without exception all around the world in every community where he found superlatively healthy people Dr. Price found some things in common. The foods eaten were whole, natural and emphasized fats as being of primary importance.  When meat was eaten it was eaten along with the fat. Organ meats were delicacies to be savored, milk was always full-fat and never pasteurized, grains were whole not refined.  No one ate white sugar, refined flour or any kind of refined vegetable oil.  What was noteworthy was a laboratory analysis of these foods from all around the world showed these people consumed up to ten times more vitamins and minerals than the modern diets of Price’s time period.  The “primitives” also made the vitamin and mineral content of their food even more available for digestion and assimilation by using special preparation techniques with grains and beans such as fermenting, sprouting, soaking and sourdough.

You can see some of the photographs Dr. Price took of the beautiful teeth and wide smiles from the people he met here at the Price – Pottenger Foundation website. http://ppnf.org/about-ppnf/about-drs-price-and-pottenger/dr-price/price-research-details

Back home in the laboratory Dr. Price carefully analyzed his findings, samples, data and photographs.  He discovered that the fat soluble vitamins in particular acted as catalysts – he called them “activators” – in the assimilation of protein, minerals and other vitamins.

What are the fat soluble vitamins and where are they found? They are vitamins A, D, E, and K. The only source for these vitamins fully formed is from animal foods. You might think that carrots and other orange vegetables are good sources of vitamin A but they are actually good sources of beta carotene which a healthy adult body can convert into vitamin A. this conversion process is complex, require special enzymes and fat to be done, and cannot be done efficiently if you have certain physical conditions. Infants and children cannot make the conversion at all.

The foods that Dr. Price’s “primitives” considered to be essential all contained high amounts of A, D and E and the most important foods in these cultures, some were even considered to be sacred by some tribes, were very high in vitamin K2. According to Dr. Price’s research without these important foods in our own diets all the other nutrients we eat may go to waste as our bodies cannot utilize them effectively.  These “sacred” foods were cod liver oil, fish eggs, organ meats and the deep yellow spring and fall butter from cows eating the rapidly growing grass of those seasons. grass

Nowadays getting braces, wearing glasses, taking medications for behavioral problems, dealing with asthma and allergies, and many other of life’s difficulties are considered just part of a normal childhood. Truth is … it is NOT!  There are families who are taking back the vital, strong, health of these “primitives” by following their dietary examples.  Independent research is currently being conducted to see how these serious health trends are being reversed without medication.

So to bring this into practical terms for our own well fed families, we can look at Dr. Price’s studies and realize that our first focus needs to be on finding sources for these important vitamin-rich foods. We know conventional animal feeding operations are unhealthful, and we can see that what made the foods in these communities Dr. Price studied so healthful for the “primitives” is still true for us today. Animals living in fresh air and sunshine eating foods they were designed to eat produce the highest quality eggs, butter, meat and fat.  Fish living in wild, clean water eating food they find themselves produce the highest quality fish oil, roe and meat. It is important to seek out sources for animals raised in this way. It is important to include one or more of these vitamin-rich foods in our diets every day. To use your money wisely spend more for these crucial components of your diet and not on the high priced but low nutrition “all natural” packaged foods like chips, crackers or cereal.  The exciting part about all of this is that these nutrient-dense foods are delicious and satisfying!  The vibrant, healthy “primitives” knew nothing about low-fat, high-fiber, bland, tasteless meals.  It’s all about real food from real animals living a respected life on real farms giving us delicious, nourishing meals at home everyday.

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