NourishingOurChildren2012 Love

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timeless principles for supporting learning, behavior and health through optimal nutrition

Nourishing Our Children is an educational initiative of the San Francisco Chapter of the Weston A. Price Foundation.

Disclaimer

The information contained in this ebook is not intended to be a substitute for professional medical advice, diagnosis or treatment. It is provided for educational purposes only. You assume full responsibility for how you choose to use this information.

Appreciation

The content of this ebook is based on presentations created by Sally Fallon Morell, President of the Weston A. Price Foundation. We have contribution entirely new sections of our own, and expanded upon others in both the visual and written content. Nonetheless, she serves as the primary author of this material.

We are most grateful to Joan Grinzi of the Price-Pottenger Nutrition Foundation for enabling us to use photographs captured by Dr. Weston A. Price and Dr. Frances Pottenger.

Copyright

Copyright 2012. All rights are reserved. Please reproduce any of our educational materials only with our express written consent. The following individuals contributed to the content.

Sandrine Love, MA - Project Manager

Christapher Cogswell, MA Lynda Smith Cowen Suzan Hahn, DDS Riki Juster Jamie Lieber, L.AcJulie Matthews, CNCMichele McArdleJessica PrenticeMario Repetto, PhD Cheryl Ross

It takes a village! Sally Fallon Morell, Deborah Landowne, and Heather Dessinger all contributed to proof reading, each offering unique editing recommendations that were otherwise missed.

nourishingourchildren.org

Visual Communica8on by in support of Nourishing Our Children.

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LOVE

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Introduction 8

Our Vision 8

Not Realistic? 8

Chapter 1 – Dr. Price's Research 10

So who was Weston Price? 11

2 Questions 11

Dr. Price’s Travels 12

Switzerland 12

Milk and Grains 14

Modern Swiss 14

South Sea Island 15

Australian Aborigines 16

African Herders 17

African Hunter-Gatherers 17

African Agriculturists 17

African Conclusion 18

Chapter 2 – Malnourished 20

Dental Deformities 21

32 Teeth 22

Normal and Compromised Facial Structure 23

Modern Children 24

Pottenger’s Cats Summary 24

Pottenger’s Cats Details 25

table of contentsPlease note that you may click on the page numbers to jump to the chapter or topic.

Can we be well fed but malnourished? 26

Chapter 3 – Nutritional Principles 28

Summary 29

Number 1 - No Processed Foods 29

What is in Today’s Processed Foods? 29

Number 2 - Animal Foods in Every Diet 30

What about vegan and vegetarian diets? 30

Nutrient Density 31

Chapter 4 – Vitamins A and D 32

Vitamins A and D are crucial for numerous processes in the body. 33

Can we get enough vitamin D from the sun? 33

Diet During Preconception 34

Diet for Pregnant and Nursing Mothers 35

What to avoid 36

Vitamin A 36

Carotenes vs. Vitamin A 36

Liver 37

Chapter 5 – Traditional Fats 38

Traditional Fats and Oils 39

If I eat fat, won’t I get fat? 39

Saturated Fat 40

Carbohydrates or Fats? Which provide the most energy? 40

Not convinced? 42

Not all fats are created equal. 42

Vegetable Oil Refineries 43

Nourishing Our Children – Introduc8on

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Trans Fats 44

Saturated Fats Demonized 44

Open Your Eyes to Saturated Fat - Ad Campaign 46

Trans Fats Versus Saturated Fats 48

Chapter 6 – Milk 50

Calcium 51

got milk? 51

Conventional Milk 52

What is real milk? 52

Real Milk Reduces the Risk of Asthma and Allergies 52

Cows in Confinement 53

The Modern Holstein 53

What harm is there in pasteurization? 54

What is homogenization? 55

Is raw milk safe? 55

Pasteurized Outbreaks 55

Still not convinced? 55

Pathogens 56

Raw Milk Safety Conclusion 57

Rat Study 58

Milk Allergies 58

Chapter 7 – The Ploy of Soy 59

Overview 60

Problems with Soy 61

Traditional Versus Modern Soy Foods 62

Soy Protein Isolate 64



Studies on the Dangers of Soy Infant Formula 65

Babies on Soy Formula 66

Alternatives to Formula 66

Chapter 8 – Water 68

Top Toxins in Drinking Water 69

Fluoride 70

Additional Information on Fluoride Risks 71

Dental Fluorosis 72

What water should we drink? 72

Water in Plastic Bottles 73

Water Purification System 73

Chapter 9 – Excitotoxins and Extrusion 74

Excitotoxins 75

Extrusion 76

Cereal Studies 76

Organic Cereals 77

Chapter 10 – Healthy Meals 78

Healing Protocols 79

Dietary Principles 80

Breakfast 80

What about cereal? 81

Lunch 81

Dinner 82

Snacks 82

A Visual Feast 84



Nourishing Babies 86

Chapter 11 – Motivation 87

It’s Worth It 88

Nourished Family Series 88

Two Brothers 89

Twins 90

First Steps 92

Chapter 12 – Community Resources 93

Facebook 94

Nourishing Our Children 94

Our Blog 94

The Weston A. Price Foundation 94

Nourished Kitchen 94

The Mommypotamus 94

Endnotes 95

Chapter 6 Milk 95

Chapter 7 The Ploy of Soy 96

Chapter 8 Water 97



Introduction

This is an overview of the journey we are about to take. We’ll start with the research of Dr. Weston A. Price. We’ll discuss the notion that one can be well fed yet also be malnourished, and then we’ll focus on the nutritional principles Dr. Price discovered, including on the importance of vitamins A and D. We’ll discuss traditional fats and oils, raw milk, the dangers of soy, excitotoxins such as MSG, and extrusion (a process by which most commercial cereal is made). We’ll explore the topic of drinking water and describe healthy meals. We’ll close with motivation, first steps and community resources to support you as you integrate this knowledge. The first photo will give us an opportunity to share our vision of a healthy child.

Our Vision

Imagine. Imagine a child raised according to the nutritional wisdom of our ancestors. This child grows up free from the common ailments and diseases that we currently take for granted.

This child's strong, white teeth grow in straight — and free of tooth decay. This child's face is broad and well formed. This child is attentive and engaged, and can learn easily and readily because of optimal brain

development. This child is energetic by day and sleeps soundly at night. This child is sturdy but not overweight.

This child has a strong immune system, experiences only mild versions of childhood illnesses, does not suffer from allergies, and has a stable, cheerful and optimistic disposition.

Not Realistic?

Yet we know such good health is possible because Weston A. Price documented and photographed whole villages throughout the world where this kind of good health was a reality, generation after generation!

introduction

The photographs Price took, the descriptions of what he found and his startling conclusions are preserved in a book considered a masterpiece by many nutrition researchers who followed in Price's footsteps.

His book Nutrition and Physical Degeneration documents the foods that allow people of every race and every climate to experience their birthright — radiant health and wholeness.

Yet this compendium of ancestral wisdom is all but unknown to today's medical community and modern parents. That is why we are here.



Chapter 1 – Dr. Price's Research


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dr. price's research

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So who was Weston Price?

Weston Price was a dentist who practiced in the 1920s, 30s, and 40s in Cleveland, Ohio. He was well known and well respected in his day, widely published in peer-reviewed journals. He was the author of a textbook on dentistry used by the US Navy. He served as head of research for the National Dental Association. He had a laboratory in his dental office where he evaluated different foods for nutrient content. He did a lot of research on root canals and wrote prolifically. Dr. Price became more and more concerned about the increasing amount of dental caries he was seeing in his patients. He also was concerned about the children coming into his practice. More and more frequently he saw what he called “dental deformities.” Today we refer to this condition as “crooked teeth.” More and more young people were

coming in with narrow jaws, narrow palates, not enough room for their teeth to come in, and hence crowding, overbites, under bites and the under-development of certain areas of the face. He noted that tooth decay and dental deformities not only caused a lot of suffering but also that the people who had these problems invariably suffered from other health problems. He concluded that the teeth were a visual indicator of the health status in the rest of the body.

2 Questions

Now this was a time when the world was opening up; adventurers were going to areas where there had never been any contact with modern civilization before. Their observations and photographs appeared in such magazines as the National Geographic. Explorers and anthropologists frequently noted that isolated peoples had beautiful teeth. The 19th century painter George Caitlin described the teeth of the Native Americans as “white and straight as piano keys.”

These reports intrigued Dr. Price very much and he decided to start out on a series of travels to find these people with beautiful teeth. During the ten years of investigation, Dr. Price sought the answers to two questions. The first question was: Was it true? Were these reports of populations that did not suffer from dental caries and dental deformities (and by inference had good overall health) actually true? And if the answer to the first question was yes, then he sought the answer to the second question: what were these people eating? He was not interested in what unhealthy people were eating. He knew

Nourishing Our Children – Chapter 1 Dr. Price’s Research


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what unhealthy people were eating. He wanted to know what types of foods the diets of healthy people contained.

That was the genius of Dr. Price – he asked the right questions and had the fortitude and persistence to determine the answers. And it was the perfect time in the history of the world to seek the answers to these questions because groups of isolated peoples still existed, and Price had at his disposal a new invention to record his findings – the camera.

Dr. Price’s Travels

His investigations took him to isolated Swiss villages and a windswept island off the coast of Scotland. He studied traditional Inuit peoples (which you may have heard referred to as Eskimos), Native American tribes in Canada and in the Florida Everglades, South Sea islanders, Aborigines in Australia, Maoris in New Zealand, Peruvian and Amazonian Indians and tribesmen in Africa.

Switzerland

Dr. Price began his series of travels to remote parts of the globe in 1931. The first place he visited was the Loetschental, a very remote valley in Switzerland. Once Price received permission from the village leaders, he lined up all the children and all the adults to examine their teeth. He discovered that these villagers had less than 1% tooth decay. Furthermore, none had dental deformities. Every single child and adult in the village had straight teeth and broad faces. The adults had all their wisdom teeth.

By the way, the children never brushed their teeth – they had never seen a tooth brush. Many of the children’s teeth were covered with green slime, but they had virtually no cavities. Price observed that the children were very hardy. They played in frigid streams barefoot during weather in which he and his wife had to put on heavy overcoats. The men in the villages were noted for their strength – they routinely won the athletic contests throughout Switzerland –

and the women were noted for their beauty.

In talking to the health officials of Switzerland, Price learned that there had never been a case of tuberculosis in this village, and this was a time when tuberculosis was raging throughout the rest of Switzerland. They couldn’t explain this remarkable fact as a result of lack of outside contact because very often the young people would leave the village, work somewhere else and come back later. So they did have exposure to TB, but no one living in the village had ever contracted the disease.




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Thus, with his first visit, Price answered his first question with a resounding “yes.” He had found a healthy isolated population, judged by the evidence of their teeth, and by the anecdotal evidence of Swiss health authorities. So, he turned his attention to his second question. What were these healthy Swiss villagers eating?

The villages produced all of their own food right in the valley. The only food that was brought in from the outside was salt carried in by foot. The path to the village was too narrow for a wheeled cart.

The number one food in the diet was the very food that was blamed for causing the epidemic of tuberculosis throughout the rest of Switzerland and the world: raw milk. These people kept cattle and goats that grazed on the rich, lush pastures beneath the melting glaciers, and the diet consisted of raw milk, raw cheese, raw cream and raw butter.

They also grew rye, which they made into a very dense sourdough rye bread. They had meat about one time per week, usually veal because they killed the calves to get the rennet for the cheese. They ate the whole animal including the organ meats; they made soup from the bones; they also ate some vegetables during the short summer months.

But the basic diet for the Swiss villagers was raw milk products and sourdough rye bread. A typical lunch for the children was a thick slice of rye bread and a thick slice of Swiss cheese. During athletic contests, the athletes drank bowls of pure cream. The diet was very rich in animal fat.



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Milk and Grains

One theory about why we have so many health problems today is that they are caused by the two foods new to human evolution – milk products and grains. But here was a healthy population living principally on these two foods. It is important to note that the milk products were raw, not pasteurized, and the bread was made with grains that were prepared very carefully by sourdough techniques and fermentation.

Modern Swiss

Dr. Price also visited Swiss villages that had connection by road to so-called civilization, and in these villages he found stores selling foods based on sugar and white flour, pastries, jams and jellies, canned condensed milk, canned foods and vegetables oils.

He also counted cavities and took photographs in these villages. If the store had been there for a few years, he found one tooth in three was decayed, and if the store had been there long enough for a new generation to come along, the children born to the parents who had changed their diet had dental deformities. Their teeth were coming in overlapping, crowded and crooked.

Their faces, shown on the on the left, were more narrow than those of the children he had seen in the

Loetschen Valley. Most tragically, tuberculosis became a huge problem in these communities.




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South Sea Island

Dr. Price’s studies continued. The photographs on the left were taken on a South Sea island that had been untouched by western civilization. Can you imagine getting off a boat and finding a population where everybody looked like this?

There is no question that faces of this type have almost disappeared. They are absolutely remarkable. And these are the faces of teenagers –how happy and optimistic they look! Our teenagers today rarely have such expressions of joy on their faces. Again, in the photographs on the right we see the trend of physical degeneration that occurred in Switzerland as these South Pacific Islanders abandoned their traditional diet for the displacing foods of modern commerce.



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Australian Aborigines

Dr. Price traveled to Australia and visited Aborigines. These women have never been to a dentist or brushed their teeth; yet their teeth are so perfect they look like false teeth.

The aboriginal diet was most interesting. It had a lot of variety, including fruits, vegetables, grains and legumes. The grains and legumes were prepared with great care. They were placed in leaching baskets in a running stream for two weeks and then prepared by roasting, pounding and cooking. We see this careful preparation of grains and legumes in all traditional societies that ate these kinds of foods.

Nevertheless, the diet was still based on animal foods. They hunted birds, they fished, they hunted game animals. As in other cultures, once again we find the tradition of never eating lean meat. They hunted animals at times of the year when the animals would have the most fat. If a certain bush was in flower, that meant a certain animal was fat so they hunted that animal. They left fruit on the trees so that the birds would get fat, they wanted the fat. If they killed a kangaroo and it was too lean, they discarded it.

They also ate insects, particularly the wichiti grub, which was about 6 inches long and contained a lot of fat.

The photo of the wichiti grub on the left was captured by Jason Edwards of the National Geographic Society. It is reprinted by permission.




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African Herders

In Africa, Dr. Price found seven tribes with 100 or more people in every tribe and not one cavity! In Africa, Price was able to compare three different diets practiced by the same racial group. First, he looked at the dental health of the cattle-herding people, the Samburu, Masai and related tribes. Their diet consisted of milk, meat and blood, all animal foods. A warrior at his prime wouldconsume at least a gallon or more of milk per day. It was very rich milk,

and that gave him the equivalent of 3/4 pound of butter fat per day. He also got fat from the meat and the blood. Scientists have studied these people, by the way, and found that they have very low levels of cholesterol and no heart disease.

African Hunter-‐Gatherers

Other tribes did not keep cattle but hunted game and fished. They also had a lot of plant foods in their diet, such as vegetables, fruit and grain. Their sacred food was liver, which they ate both raw and cooked. Among the people who kept cattle or who hunted, there was no tooth decay.

African Agriculturists

The third group comprised of the agriculturists who did not keep animals and did not hunt, but grew corn, beans, squash, and so forth. Their diet was largely based on plant foods, but they were not vegans because about 10% of their diet consisted of insects like termites – a very important food for them. The agriculturists suffered from about 6% tooth decay and some of the elderly were toothless. They were also of shorter stature, with more weight on them, a little bit heavier and not as strong as the other two groups. Even so, they were certainly healthier than the people he was seeing back in Cleveland.



Photos on this page are the copyright of the Price-‐Pottenger Nutrition Foundation. All rights reserved. ppnf.org

Comparing the cattle-herding people with the hunger-gatherers, he came to the conclusion that the hunters with the mixed diet were the healthiest. They had better proportions and were stronger. So one of the conclusions of his African trip was that the optimal diet avoided the extreme of too much animal food or too much plant food – but had a balance somewhere in the middle.

African Conclusion Yet no matter which diet the African tribesman started on, nothing saved him from the ravages of modern foods. Look at the narrowing of the face depicted in the images of the second generation of Africans consuming a modern diet on the following page.



Africans on a traditional diet Africans on a modern diet




Second generation of Africans on a modern diet


Chapter 2 – Malnourished


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malnourished

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We’ll now explore the topic of malnourishment – which is possible even when we have plenty to eat.

Dental Deformities

Let us fast forward to modern day. Here are a variety of different dental issues that we as a society have come to accept as normal or due to heredity. However, as we’ve just seen, Weston Price’s research indicates that these conditions are in fact not genetic but, rather, caused by a lack of vital nutrients during the formative period of the body. While dentists do correlate cavities to nutrition, their focus tends to be on sugar and other refined carbohydrates. The typical solution for decay is to fill the cavities and encourage the patients to increase their level of dental hygiene while decreasing their consumption of sweets. According to Price, when given enough specific nutrients, the body will re-mineralize the tooth naturally so that no decay arises. The body can also repair damage that has already occurred.

Otherwise we are faced with choosing amongst a short list of dental materials to put in our children’s mouths, all of which are toxic to a certain degree.

Nourishing Our Children – Chapter 2 Malnourished


32 Teeth

Dentists by and large don’t correlate deformities, such as crowding or overbites, to nutrition. As Dr. Suzan Hahn, a San Francisco dentist, explains: “When the jaw bone has enough nutrient density during development, it forms as a wide flat plane and all 32 teeth can come in unobstructed. When nutrients are lacking during the formative period, the bone bows and then the teeth come in crowded, crooked, with under bites, over bites or spaces.” As an aside, the same thing happens with the pelvis. When the diet is poor during the formative period, the pelvic opening will be oval rather than round, creating the possibility of birthing problems. The common solution to dental deformities is to cosmetically straighten teeth with braces. However, even with orthodontics, there is a limit to the structural corrections that can be made.

While we can create a beautiful-looking smile, braces do not address the underlying cause of crowded teeth, which is a lack of proper nutrition.

One may have corrected straight teeth, but one could still be permanently left with: 1. narrow nasal passages which may lead to frequent infections, mouth breathing and sleep apnea, 2. constricted ear canals which may result in ear infections and hearing problems, 3. constricted glands in the head with resulting problems with hypothalamus, pituitary and pineal glands, 4. reduced surface area in the lungs and the corresponding asthma, bronchitis, pneumonia and digestive disorders, 5. bone problems with issues such as flat feet, bones that are easily broken, scoliosis, hip and knee problems 6. a narrow or flattened pelvis which may lead to difficulty with childbirth.

Once a child’s body has been formed, we can’t correct the narrow bone structure, although with good nutrition, it is still possible to be healthy. However, we can correct the bone structure in the next generation with good nutrition before conception and during pregnancy and growth.



Normal and Compromised Facial Structure

This photograph illustrates perfectly the difference between normal and compromised facial structure. These two boys belong to the same tribe and have the same genetics, but the boy on the right has excellent facial structure, a very broad face, while the young man on the left shows the elongation of the face and the narrowing of the palate that comes with the introduction of modern foods.

His body has done the best it could with the materials available, but did not have the nutrients needed to build the strong bones that are required for wide dental arches. While the boy on the right has a bone structure that supports the entire face, it looks as though the face of the boy on the left is actually hanging from the skull.



Modern Children

This is what our modern American children look like. Almost all of them have thin faces and need braces to straighten their teeth. Increasing numbers have poor eyesight as well.

They are plagued with allergies, asthma, behavior problems, learning disorders and even diseases that were formally associated with adults, like cancer and arthritis. According to the Mayo Clinic, up to 20% of known pregnancies now result in miscarriage. They suspect the actual number is much higher because many miscarriages occur very early in pregnancy, before a woman even knows she's pregnant. There are 250,000 birth defects reported each year. Just as we saw in the photos taken by Weston Price, these children show evidence of physical degeneration.

Pottenger’s Cats Summary

Like Price, Dr. Frances Pottenger was a researcher. His studies revealed that predictable changes in health can occur when you change the diet. In his study, cats that were fed a diet of raw meat, raw milk and cod liver oil lived generation after generation in good health. When the raw food was replaced by pasteurized milk and partially cooked meat, allergies and skeletal deformities occurred in the first generation. The offspring of these poorly fed cats developed glandular problems – thyroid, adrenal and pancreatic. The next generation experienced a whole host of degenerative diseases, and



the fourth generation exhibited mental disorders and was infertile, meaning they did not reproduce. The implication for humans? Not that humans should eat only raw foods – humans are not cats. But, rather when the human diet produces “facial deformities,” as we are seeing these days, extinction will occur if that diet is followed for several generations.

Pottenger’s Cats Details Pottenger conceived of an experiment in which one group of cats received only raw milk and raw meat, while other groups received part of the diet as pasteurized milk or cooked meat. He found that only those cats whose diet was totally raw survived a surgical procedure he performed, and as his research progressed, he noticed that only the all-raw group continued in good health generation after generation. They had excellent bone structure, freedom from parasites and vermin, easy pregnancies and gentle dispositions. All of the groups whose diet contained partially cooked meat developed “facial deformities” of the exact same kind that Price observed in human groups on the “displacing foods of modern commerce” – narrowed faces, crowded jaws, frail bones and weakened ligaments. They were plagued with parasites, developed all manner of diseases and had difficult pregnancies. Female cats became aggressive while the males became docile. After just three generations, young animals died before reaching adulthood and reproduction ceased.

The results of Pottenger's cat experiments are often misinterpreted. They do not mean that humans should eat only raw foods – humans are not cats. Part of the diet was cooked in all the healthy groups Price studied. (Milk products, however, were almost always consumed raw.) Pottenger's findings must



be seen in the context of the Price research and can be interpreted as follows: When the human diet produces “facial deformities” – the progressive narrowing of the face and crowding of the teeth – extinction will occur if that diet is followed for several generations. The implications for western civilization – obsessed as it is with refined, highly sweetened convenience foods and low-fat items – is profound. Infertility is often defined as not being able to get pregnant after trying for one year. According to the US Department of Disease Control and Prevention, out of the approximately 62 million women of reproductive age in 2002, about 1.2 million, or 2%, had an infertility-related medical appointment within the previous year, and 10% had an infertility-related medical visit at some point in the past. (Infertility services include medical tests to diagnose infertility, medical advice and treatments to help a woman become pregnant, and services other than routine prenatal care to prevent miscarriage.) Additionally, 7% of married couples in which the woman

was of reproductive age (which is 2.1 million couples) reported that they had not used contraception for 12 months and the woman had not become pregnant. Thus, for many people who want to start a family, the dream of having a child is not easily realized.

Just consider this question ...

Can we be well fed but malnourished? Knowing that there are key nutrients needed for brain development, we can infer that without them, full development may be delayed, interrupted or never realized. Key nutrients include Vitamins A and D, Choline, DHA, Zinc, Tryptophan and Cholesterol. Most of them are found in the following foods: cod liver oil and the liver, butter and egg yolks from grass-fed animals, while some are found in seafood and the meat of grass-fed animals.


26 | Copyright Nourishing Our Children 2012. All Rights Reserved. Photos on this page are the copyright of the Price-‐Pottenger Nutrition Foundation. All rights reserved. ppnf.org

How many of us routinely consume these foods or feed them to our children? Suspecting that there are relatively few of us who do – we propose that we are, in fact, well-fed but, malnourished. Very fortunately, the San Francisco Bay Area where Nourishing Our Children is based has these food sources available to us. To find these foods near you, contact your local Weston A. Price Foundation chapter leader.



http://www.westonaprice.org/local-chapters/find-local-chapter




Chapter 3 – Nutritional Principles


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nutritional principles

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We’ll now discuss the timeless nutritional principles Dr. Price discovered, which were consistent with every healthy group he studied.

Summary

Dr. Price discovered that there were no processed foods in any diet of the healthy people he studied. There were animal foods in every diet, and the food was all nutrient dense - meaning it contained high levels of vitamins and minerals. Nutrient dense foods include seafood, organ meats, raw dairy, eggs, animal fats and meat. We’ll now discuss each of these principles at greater length.

Number 1 -‐ No Processed Foods

The first characteristic of healthy traditional diets was that they contained no refined or denatured components. The list of such man-made items coming into the outposts during Dr. Price’s day was relatively short: refined sugar, white flour, vegetable oils (primarily cottonseed oil), canned fruits and vegetables and canned and condensed milk.

Unfortunately, the list today is considerably longer. Not only does our diet contain much refined sugar, but also high fructose corn syrup, which animal studies have shown to be worse than sugar.

What is in Today’s Processed Foods? Refined SugarsHigh Fructose Corn SyrupTrans FatsRancid Vegetable OilsWhite flourAdditivesMSGArtificial Flavors and ColorsProtein PowdersSoy Protein IsolateArtificial SweetenersPreservativesNitrates and Nitrites

Sugar, even in an unrefined form, both depletes and

Nourishing Our Children – Chapter 3 Nutri8onal Principles


Instant SoupsCanned Foods SodaPower BarsProtein DrinksFrozen DinnersIce Cream Candy, Candy Bars

CrackersDonutsChipsCookiesFruit JuiceModern Soy FoodsPasteurized Milk

demineralizes the body, seriously disrupting and impeding all metabolic processes. All of the rest of these ingredients have toxic effects on the body – especially in large quantities.

Number 2 -‐ Animal Foods in Every Diet The second characteristic of healthy traditional diets was that there were animal products in every diet. This was Dr. Price’s greatest disappointment. He hoped to find a healthy population living entirely on plant foods, but he did not find one. What he did find was that people consuming a traditional diet expended a great deal of energy and went to considerable risk to obtain animal foods. Important nutrients in animal foods include vitamin A, vitamin D, complete protein, vitamin B6, vitamin B12, cholesterol – which is actually important for brain function and adrenal function, and minerals in their most absorbable form – the minerals calcium, zinc, copper, magnesium. The most important animal food, according to Dr. Price, was fish and shellfish. He found that the populations that had access to seafood had the thickest skulls and best bone structure.

But traditional peoples used many other animal foods including different types of birds, organ meats, red meats always consumed with the fat, milk and milk products, eggs and reptiles. Also, many, many cultures that he looked at valued insects. In some cultures, insects were the only animal food consumed.

What about vegan and vegetarian diets?

Dr. Price’s work demonstrates that you can not have a healthy, sustainable vegan diet generation after generation, but some people can have a healthy vegetarian diet if they have access to nutrient-dense eggs and dairy foods from pasture-fed animals and don’t consume modern soy products – a subject that we will discuss later in our on.

Regarding vegetarian diets, it is important to note that vitamin B12 is found exclusively in animal products. Many vegetarians consume soy as a protein alternative, however, soy increases the body’s need for vitamin B12. If a B12 deficiency continues for any length of time, symptoms such as anemia, fatigue, sleeping disorders, depression, tendency to irrational anger or more severe psychological problems can become permanent.



Nutrient Density

The third underlying characteristic of healthy traditional diets concerns the high levels of nutrients in the foods. Perhaps the most important thing Dr. Price discovered was that traditional diets were much more nutrient dense than ours. Dr. Price analyzed the foods of these people in his laboratory. He found that traditional diets contained high levels of minerals — at least 4 times more calcium and other minerals compared to the American diet of his day. This is why organic farming is so important, that is, farming that puts an emphasis on putting nutrients back into the soil. If the minerals are not in the soil, they will not be in the food. That is one reason why sea foods are important — because they will contain all the minerals that are in the sea. In addition, traditional peoples prepared their foods so as to make the minerals more available, easier to assimilate. By contrast, everything we are doing with commercial food preparation, starting with the way we grow our foods and ending with the way we prepare them, minimizes the nutrients in our foods. The most surprising finding of Dr. Price was the very high levels of fat-soluble vitamins, meaning vitamins A and D, in the diets of healthy traditional peoples. These diets contained 10 or more times the levels of vitamins A and D than the American diet of his day. Today there would be an even greater disparity as many Americans avoid the foods that contain these nutrients.

We’ll now explore the importance of the fat soluble vitamins A and D.



Chapter 4 – Vitamins A and D


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vitamins a and d

Vitamins A and D are crucial for numerous processes in the body.

Protein assimilationCalcium assimilationProper growthPrevention of birth defectsProper function of the glandsThyroid functionImmune system functionProduction of stress and sex hormonesEyes, skin, bones

We want to highlight the fact that we need vitamin A for protein assimilation. What happens when you eat protein powder or lean meat or egg whites without the yolks, or skim milk? There’s no fat, there’s no vitamin A, so your body goes to the liver to get the vitamin A stored there and pretty soon you run out of vitamin A. A high-protein, low-fat diet is the quickest way to become depleted of vitamin A, and that’s when you start to see auto-immune diseases and chronic fatigue, the kind of problems that the medical professionals just do not know what to do about. Remember that the traditional cultures never ate lean meat. It is not hard to get adequate protein in the western diet. You do need some good-quality animal protein, but that’s the easy part, especially in America where we are not lacking for protein. What we are lacking are the fat-soluble activators.

Can we get enough vitamin D from the sun?

What the research on vitamin D tells us is that unless you are a fisherman, lifeguard, or otherwise outdoors in the tropics and exposed regularly to overhead sunlight, you are unlikely to obtain adequate amounts of vitamin D from the sun. Historically, the balance of one's daily need was provided by food. Modern diets usually do not provide adequate amounts of vitamin D, however, partly because of the trend to low-fat foods and partly because of the industrialization of agriculture, which puts our animals inside. Thus

there will be little vitamin D in traditional sources such as egg yolks, butter and lard.

These are the sources of vitamins A and D: butter and cream, fish, shellfish, liver, organ meats, insects, fish eggs, fish liver oils (such as cod liver oil), the fat of birds, such as ducks and geese and the fat of mono-gastric animals - meaning one stomach, such as the bear, pig or guinea pig. What do you notice

Nourishing Our Children – Chapter 4 Vitamins A and D


Healthy bonesProper growthMineral absorptionMuscle toneInsulin productionReproductionImmune system functionHealthy nervous system Cell function

about this list? These foods are all animal foods, and all the high-fat, high-cholesterol foods that we’re commonly told not to eat. Note that these vitamins, A and D, will not be in eggs, butter, cream, organ meats and the fat of birds

and pigs unless these animals are on pasture in the sunlight and eating green grass. As soon as animals are put in confinement, and given hay and dry feed, vitamins A and D disappear from the butterfat, and the levels begin to decline in the organ meats and eggs. Just a few decades ago, pregnant women were routinely advised to take cod liver oil and eat liver a couple of times per week. But our doctors today are telling pregnant women to avoid these foods and admonishing mothers that children above

the age of 2 should be put on low-fat diets, thus depriving them of the most critical nutrients they need to grow up healthy, strong and smart.

Dr. Price referred to vitamins A and D as “activators” because they are necessary for mineral metabolism. You simply cannot absorb minerals without these vitamins. According to Dr. Price, this is where the greatest breakdown of the modern diet takes place. He said, “It is possible to starve for minerals abundant in the food you eat, because they cannot be utilized without the adequate quantities of the fat-soluble activators.” We need the dietary equivalent of bricks and mortar to build strong bodies. The minerals are the bricks and the fat-soluble vitamins are the mortar – bricks alone and mortar alone will not build a strong body, you need both.

Diet During Preconception

Eggs from pastured chickens contain vitamins A and D – eggs are a sacred food in China. A pregnant or nursing woman in China will eat up to ten eggs per day, if she can afford them. The Chinese recognize that eggs are a brain food, ensuring that the child will be very intelligent if he or she gets the nutrients through her mother’s pre-natal diet or through her milk. Similarly, bear fat was a very important food among the Native Americans. Sally Fallon Morell explains that if any couple could not get pregnant, they went on a bear-fat diet for about a month and ate nothing but bear fat. She asserts that it always worked!



Sand

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5. All Rights

We recommend any couple trying to get pregnant today go on the equivalent of the bear-fat diet – eating lots of the foods in this list, from pasture raised or wild caught sources, before they spend any money on fertility treatments.

From Pasture-‐Fed Animals

EggsButter and CreamLiverOrgan MeatsDucks, Geese, Chicken FatBear, Guinea Pig, Pig Fat

Diet for Pregnant and Nursing Mothers

Written by the Weston A. Price Foundation, whose list includes links to articles with greater detail. This is what we would consider optimal.

Cod Liver Oil to supply 20,000 IU vitamin A and 2000 IU vitamin D per day – Nourishing Our Children recommends Fermented Cod Liver Oil supplied by Green Pasture Products.1 quart, or 32 ounces, of whole milk daily, preferably raw and from pasture-fed cows4 tablespoons butter daily, preferably from pasture-fed cows2 or more eggs daily, preferably from pastured chickensAdditional egg yolks daily, added to smoothies, salad dressings, scrambled eggs, etc.3-4 ounces fresh liver, once or twice per week Fresh seafood, 2-4 times per week, particularly wild salmon, shellfish and fish eggsFresh beef or lamb daily, always consumed with the fatOily fish or lard daily, for vitamin D2 tablespoons coconut oil daily, used in cooking or smoothies, etc.Lacto-fermented condiments and beveragesBone broths used in soups, stews and saucesSoaked whole grainsFresh vegetables and fruits

The Weston A. Price Foundation warns that Cod liver oil contains substantial levels of omega-3 EPA, which can cause numerous health problems, such as hemorrhaging during the birth process, if not balanced by arachidonic acid (ARA), an omega-6 fatty acid found in liver, egg yolks and meat fats. Please do not simply add cod liver oil in this quantity to a diet that is deficient in these important animal foods. It is important to follow our diet for pregnant mothers in its entirety, not just selected parts of it. You can find more information about these dietary recommendations, and why Sally Fallon Morell does not recommend pre-natal vitamins, by visiting the Motherhood page on our website.



Wild Caught

Fish Eggs Fish liversFish Liver OilFish and Shellfish

http://www.westonaprice.org/childrens-health/diet-for-pregnant-and-nursing-mothers

http://www.westonaprice.org/childrens-health/diet-for-pregnant-and-nursing-mothers

http://www.nourishingourchildren.org/Motherhood.html

http://www.nourishingourchildren.org/Motherhood.html

What to avoid

Trans fatty acids – e.g., hydrogenated oils

Junk foodsCommercial fried foodsSugarWhite flourSoft drinksCaffeineAlcoholCigarettesDrugs – even prescription drugs

Vitamin A

We’ll return to the topic of vitamin A in order to clear up some confusion about vitamin A and beta carotene. Unfortunately, the public has been given a lot of misinformation about vitamin A.

If you look on the back of a can of tomatoes, it will say the tomatoes contain a certain amount of vitamin A. There are many books on nutrition that tell you to get lots of vitamin A by eating carrots and green vegetables. However, when we look up vitamin A in the biochemistry textbooks, or in the Merck Manual, we learn that there is no vitamin A in plant foods. It occurs only in animal foods. Plant foods contain the

precursors to vitamin A, which are called carotenes. Sally Fallon Morell asserts that “Our government allows the food industry to call the carotenes in plant foods vitamin A because otherwise it would be obvious that the food-pyramid diet contains no vitamin A.”

Carotenes vs. Vitamin A

Carotenes are converted into the true vitamin A in the intestines of animals, including humans. The carotene with the highest conversion factor, that is, the carotene that is most easily converted, is beta-carotene. Various enzymes and vitamins are needed to split beta-carotene into molecules of true vitamin A. It takes at least 6 molecules of carotene to produce one molecule of vitamin A. So while it is true that humans can convert some of the carotenes in their food into vitamin A, many conditions interfere with this conversion.



And babies and children do not make this conversion at all. You can give the baby carrot juice until he turns orange – and he will turn orange – but he will not make this conversion. This is why babies and growing children right up to age 18 need more vitamin A in their diet as a function of body weight than adults do. The books on infant feeding back in the 1930s and 1940s recommended 2 teaspoons of cod liver oil per day for infants over 3 months old.

Liver

In the traditional American diet, the chief source of vitamin A was dairy products - milk, butter, cream, cheese and eggs - from animals on pasture. Actually, the vitamin A in butter is the easiest to absorb of

any food. One interesting study found that unless the chickens are out in the bright sunlight, there will be no vitamin D in the egg yolks. Also in the West, we traditionally ate liver once a week. Many western cultures consume liver in the form of pate, liver paste and sausage. We need to return these foods to the American diet.

A popular objection to eating liver is the belief that the liver is a storage organ for toxins in the body. While it is true that one of the liver’s role is to neutralize toxins (such as drugs,

chemical agents and poisons), it does not store these toxins. Toxins the body cannot eliminate are likely to accumulate in the body’s fatty tissues and nervous system. Remember that it is essential to eat meat and organ meats from animals that have been raised on fresh pasture without hormones, antibiotics or commercial feed. Pasture-raised animal products are much higher in nutrients than animal products that come from commercial feedlots. Recommended reading: The Liver Files.

Until the late 1940s, most Americans took cod liver oil, and it was routinely given to growing children. Cod liver oil is such a rich source of vitamins A and D that it acts as an insurance policy for diets that will invariably contain some denatured and devitalized foods.

Our mantra is “cod liver oil and butter.” These two foods work synergistically and should be part of everyone’s diet, especially that of growing children. Go to the Weston A. Price Foundation’s website for details about recommend quantities and sources.



http://www.westonaprice.org/food-features/liver-files


http://www.westonaprice.org/cod-liver-oil/cod-liver-oil-basics

http://www.westonaprice.org/cod-liver-oil/cod-liver-oil-basics

Chapter 5 – Traditional Fats


chapter

traditional fats and oils

5

The assertion that vitamins A and D are essential to optimal health and are found primarily in animal fats brings us to the larger controversial topic of dietary fat and whether or not we should eat it.

When you see this thick layer of beef fat, or tallow – what do you think? Do you anticipate that we will recommend that you eat it or that you avoid it?

Believe it or not, we would recommend you eat it! If it comes from 100% grass fed beef, that is. Keep reading to learn why!

Traditional Fats and Oils

The following nutrient-rich traditional fats have nourished healthy population groups for thousands of years: butter, beef and lamb tallow, lard, chicken, goose and duck fat, coconut, palm and sesame oils, cold pressed olive oil, cold pressed flax oil in small amounts, and fish liver oils. Healthy fats supply nutrients that are essential for growth, energy, absorption and metabolism of many nutrients, brain function, kidneys, heart and lungs, building cell membranes, formation of hormones, healthy skin, eyes and bones. Research is now showing that it is the new-fangled fats in the form of all liquid oils and solid partially hydrogenated industrial oils from soy, corn and safflower, cottonseed, and canola, and all fats heated to very high temperatures in processing and frying. It is these fats, not natural saturated fats, that can cause cancer, heart disease, immune system dysfunction, sterility, learning disabilities, growth problems and osteoporosis. These are the fats that are in large part responsible for our national obesity and health crises.

If I eat fat, won’t I get fat? Many people avoid saturated animal fats for fear of gaining weight. Yet fats from healthy animals will provide vital nutrients needed to satisfy the body and curb hunger while eliminating common cravings for sugar or fried food. When the body continually gives hunger signals, it is often a cry for the vital nutrients it is missing. In other words, if you keep feeding yourself processed foods that lack nutrients, you may continually experience hunger and cravings. For example, one may eat bag after bag of chips without experiencing satiety. However, a

breakfast containing traditional fats will satisfy your hunger for hours. A key to maintaining optimal weight is to give your body essential nutrients, many of which are found in traditional fat.

Nourishing Our Children – Chapter 5 Tradi8onal Fats


We believe that the most serious modern dietary myth is the assertion that saturated fats are bad for us, that they are the villains in the modern diet, causing everything from cancer to heart disease. Children need traditional fats - saturated fats in particular. The low-fat, Standard American Diet promoted by our government starves them of vital nutrients during their formative years.

Saturated Fat

Saturated fats play many important roles in the body chemistry, which is why your body makes saturated fat.

‣ At least 50% of the cell membranes must be saturated fatty acids for your cells to work properly.‣ Saturated fatty acids are needed for the laying down of calcium in the bones.‣ Saturated fatty acids actually protect us against heart disease.‣ The lungs cannot work without saturated fats.‣ It is well known that saturated fatty acids protect the liver from alcohol and other poisons (drugs,

pesticides, etc.) ‣ The essential fatty acids work synergistically with saturated fats. Saturated fats help put the

essential fatty acids into the tissues where they belong, and keep them there. When you have lots of saturated fats in the diet, you actually only need very small amounts of essential fatty acids. Saturated fatty acids are the preferred food for the heart, which is why the fats in the cavity of humans and animals are highly saturated.

‣ Finally, the shorter saturated fats have important anti-microbial and immune-stimulating properties.

Carbohydrates or Fats? Which provide the most energy?

One molecule of glucose requires 15 enzymes and numerous vitamins and minerals: especially chromium and magnesium to produce 38 units of ATP. ATP can be described as the energy carrier in the cells.

One molecule of fat requires 5 enzymes, plus vitamins and minerals to produce 146 units of ATP.

One molecule of fat produces energy more efficiently than one molecule of carbohydrate or glucose.



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atp - energy carrier in the cell

one$molecule$of$glucose one$molecule$of$fat

The United States Department of Agriculture's food pyramid, which has been rebranded as a plate, still suggests that fat should be consumed sparingly, and that one foundation of our daily food intake should be crackers, grains, bread, cereal, pasta, etc.

We propose the reverse. If fat is more nutrient dense and fuels our energy most efficiently why is it not a foundational element of our modern diet as it was for millennia?

So – we encourage you to have a little bread with your butter™.

Copyright 2012 by Sandrine Love. Please reproduce these food pyramid photos only with the express written consent of Nourishing Our Children.



Not convinced?

This chart on the next page plots butter consumption trends versus the incidence of cancer and heart disease. Since 1926, consumption of butter has dropped precipitously, at the same time cancer and heart disease have soared. We do not have all the answers to what causes cancer and heart disease but for sure it’s not the consumption of butter because these trends are going in the opposite direction.

Not all fats are created equal.

Since the consumption of industrially processed oils has increased 15-fold in the last 100 years, we’ve seen an avalanche of disease that is clearly overwhelming our resources. Bear in mind that these oils are found in salad dressings and in most processed foods, even organic ones.



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Butter Heart(Disease Cancer

disease trends and butter consumption

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Vegetable Oil Refineries

This photo below depicts the kind of machinery used for vegetable oil processing. Vegetable oil refineries look like chemical refineries or a place in which petroleum is processed. Every step of modern processing damages fragile polyunsaturated oils. They are deodorized and steam cleaned to hide the smell of rancidity, but modern vegetable oils are full of rancid free radicals. They are promoted as healthy alternatives to

animal fats and tropical oils containing saturated fats. The vegetable oil industry has spent the last seventy years demonizing its competition.

Here is a list of disease states that have been attributed to the consumption of industrially processed vegetable oils:

Increased cancerIncreased heart diseaseWrinkles and premature agingImmune system dysfunctionDisruption of prostaglandin productionDepressed learning abilityLiver damageCeroid storage diseaseDamage to reproductive organs and the lungsDigestive disorders due to polymerizationIncreased levels of uric acid Impaired growthLowered cholesterolDepression

Vegetable oils will lower cholesterol, at least temporarily, but our bodies need cholesterol. High cholesterol is only a very weak risk factor for heart disease in men under age 60, but low cholesterol is a marker for cancer, intestinal problems, stroke, depression and even suicide.



Trans Fats

Another problem with industrialized processed food is that it contains high levels of trans fats.

Trans fat (also called trans fatty acids) is formed when liquid vegetable oils go through a chemical process called partial hydrogenation, in which hydrogen is added to make the oils more solid. Partially hydrogenated vegetable fats are used by food processors because they allow longer shelf-life and give

food desirable taste, shape, and texture.

Partially hydrogenated vegetable oils containing trans fatty acids are used in most conventionally processed foods such as crackers, cookies, pastries, cakes and icings, donuts, bread, and the ever popular Skippy peanut butter. Trans fats are also found in margarines and spreads.

The dangers of trans fat are becoming so widely known that even the national Whole Foods grocery chain doesn’t sell any products that contain them.

Trans fats contribute to many disease conditions, everything from atherosclerosis to cancer.

Partially hydrogenated fats contribute to the degeneration of the joints and tendons, which is why so many people need knee and hip replacements these days. Trans fats interfere with the insulin receptors in your cells, contributing to type-II diabetes. It is claimed that the government’s advice to use margarine instead of butter has led to an epidemic of type-II diabetes.

When a pregnant woman consumes trans fats, she is more likely to give birth to a low-birth-weight baby. Exposure of the infant to trans fats either in the womb or in the mother’s milk, can interfere with the development of the eyes, resulting in reduced visual acuity.

Finally, trans fatty acids will lower the fat content in mother’s milk, often leading the baby to be fussy (because he is not satisfied) and the mother to give up on nursing. And if she continues, the baby’s development may be compromised.

Saturated Fats Demonized

We are deeply concerned about the fact that saturated fats have been demonized for over 50 years as one of the biggest nutritional villains.



What do these symbolic images mean to you?



Advertising Agency: BBH, London, UK. Art Directors / Copywriters: Dave Monk, Matt Waller. Photographer: Peter LippmannAds were edited by Mohammad Naser and Sandrine Love to isolate photographic content only.

Consider these symbols: a steel trap, a mouse trap, and a razor blade.

Open Your Eyes to Saturated Fat -‐ Ad Campaign

The photographs you viewed on the previous page were captured by Peter Lippmann for print ads used by the World Heart Federation that were released in 2008. The Advertising Agency is listed as BBH, London, UK. We edited the ads to reveal only the photographic content, so you could form an opinion without the corresponding ad copy and logo information. We wanted you to relate simply to the visual communication. The ads may be described as beautiful, well-made, appealing, slick and perhaps even convincing.

However, is eating butter, even regularly, akin to eating razor blades?

View this print ad. Notice the razor blades next to the butter, which are somewhat camouflaged. The ad copy reads, “Open your eyes to saturated fat.” Imagine if you swallowed a razor blade? The message appears to be clear - eating butter is dangerous, and may even kill you. Does butter cause disease? On the contrary, butter from grass fed cows protects us against many diseases. Read more about Why Butter is Better.

Will eating cheese, even regularly, kill you?

View this print ad and note that a search on google reveals that it has been widely published on websites in many languages. Imagine taking a piece of cheese from this table! Again, the ad copy reads, “Open your eyes to saturated fat.” The copy could read, “Don’t be tempted by cheese, eating it will kill you.” We would encourage you and yours to enjoy raw cheeses as a nutrient dense food.

Will eating steak, even regularly, be akin to putting your hand or body in a steel trap?

View this print ad and notice again that the ad copy reads, “Open your eyes to saturated fat.” With the exception of butter, no other food has been subjected to such intense demonization in recent years as red meat, particularly beef. Sally Fallon Morell and Mary Enig answer the question, “Is



http://tinyurl.com/razor-blade-ad

http://tinyurl.com/razor-blade-ad

http://www.westonaprice.org/food-features/why-butter-is-better

http://www.westonaprice.org/food-features/why-butter-is-better

http://tinyurl.com/mousetrap-ad

http://tinyurl.com/mousetrap-ad

http://tinyurl.com/steel-trap

http://tinyurl.com/steel-trap

beef good for you?” in their article It’s the Beef – “What a shame we have demonized red meat because this is one modern food, enjoyed by almost everybody, that is rich in nutrients. Red meat provides complete protein, including sulphur-containing proteins like cysteine. Beef is a wonderful source of taurine and carnitine, needed for healthy eyes and a healthy heart. Beef also provides another key nutrient for the cardiovascular system—coenzyme Q10. Beef is an excellent source of minerals like magnesium and zinc—you need zinc for clear thinking and a healthy sex life. The fuzzy-headedness that vegetarians mistake for heightened consciousness is really the fog of zinc deficiency. Vitamin B6 is abundant in meat, especially rare meat. Red meat is one of the best sources of vitamin B12, which is vital to a healthy nervous system and healthy blood. Vegetarians are especially prone to vitamin B12 deficiency. One of the first signs of vitamin B12 deficiency is a tendency to irrational anger-—so much for vegetarian claims that we will have a more peaceful, harmonious world if we all just stop eating meat.

If you use the animal bones and hooves to make stock, and use the stock as our ancestors did in soups, stews and sauces, you will get plenty of calcium and the components of cartilage to give you healthy bones and cartilage. If you eat organ meats, as our ancestors did, you will get vital fat-soluble nutrients like vitamin A and D, both of which are essential for protein utilization and mineral absorption.

What about saturated fat? In fact, the one warning we could give you about meat is not to eat it lean. In spite of claims to the contrary, the diet of the cave man was not one of lean meat. Paleolithic man always ate his meat with fat.”

The symbolism of all of these ads connotes serious danger and even death. Yet, we would encourage you to eat butter, cheese and beef from grass fed animals as a foundation of your diet. Below is the last of the edited photographs used in this ad series of 4 that were created. What is the message here?

In this case, we are actually more in agreement. The typical ingredients in a croissant are unbleached all-purpose flour, cold water, cold whole milk, granulated sugar, soft unsalted butter and egg for an egg wash. While we would certainly not equate eating croissants to being as dangerous as picking up food from a plate with poisonous snakes, croissants aren’t a nutrient dense food.



Advertising Agency: BBH, London, UK. Art Directors / Copywriters: Dave Monk, Matt Waller. Photographer: Peter LippmannAd was edited by Mohammad Naser to isolate photographic content only.

http://www.westonaprice.org/food-features/its-the-beef

http://www.westonaprice.org/food-features/its-the-beef

http://tinyurl.com/croissants-snakes

http://tinyurl.com/croissants-snakes

Trans Fats Versus Saturated Fats

Just as troubling as the demonization of saturated fat is the fact that in the last 10 years saturated fats have been thrown in the same deadly category as trans fats such as in margarine. These are the Bad Fats Brothers created by the American Heart Association. This is how their website introduces them:

Sat’s my name. And food loaded with saturated fat is my game. I’ve been around a long time – even if you don’t recognize me, I’m sure we’ve met before. After all, I’m in many of the foods you love. Eating is my greatest passion. I’m talking big, thick steaks, loaded potatoes and anything with butter in it. Or on it, or over it…Yum! The way I see it, food is one of life’s biggest pleasures. So, how about a bacon cheeseburger? And you’re gonna have dessert, right? Let’s have a big piece of cheesecake. C’mon, don’t be

shy. There’s plenty to go around. You don’t have to look hard to find me – I’m usually hanging out in places like restaurants, grocery stores, vending machines and fast food joints. Often enough, you’ll find me with my brother Trans. They call us the Bad Fats Brothers. The more time you and I spend together, the better chance I’ll have to clog your arteries and break your heart. But don’t think about that. Let’s just sit down and eat.

Meet Trans: I’m a fun-loving guy who’s looking to meet new people. I like to keep my friends happy by giving them everything their hearts desire -- especially if what they desire is deep fried and delicious. Some say I’m a sweet talker, devastatingly handsome and easy to love. I get a bad rap, though. You see, I grew up in this good family of vegetable oils. But ever since I got partially hydrogenated, I’ve developed a reputation for raising bad cholesterol, clogging arteries and causing heart disease. But if you’re into convenience, we could become fast friends.I’ve never liked being predictable. One minute, you see me on a nutrition label – next, I’m hiding under my alias, Partially Hydrogenated. And on a restaurant menu, I’m totally invisible. (Good trick, huh?) I hang out a lot with my brother Sat. He’s a heartbreaker like me, and together we’re a pretty tempting team. They call us the Bad Fats Brothers -- which, personally, I think is kind of flattering. After all, we do love to break hearts.



Reprinted by permission

by The American Heart Associa<o

n. All Rights

http://www.heart.org/HEARTORG/GettingHealthy/FatsAndOils/MeettheFats/The-Bad-Fats-Brothers_UCM_305102_Article.jsp




Let us be very clear – saturated fats from animal foods are needed by every cell in your body. They don’t cause obesity and they are not associated with heart disease. Trans fats are made in giant factories that resemble oil refineries, and are associated with many diseases and health problems.

Don't be confused. Saturated fats and trans fats look nearly identical in this illustration and to our bodies, but one is essential to health – and one is deadly.

While the tide is turning and food manufacturers have been forced to disclose the trans fat content of their foods, we recently discovered that the FDA’s new guidelines for trans fat labeling allows companies to list zero trans fats when there is actually as much as 500mg trans fat per small serving. That could be a lot of trans fat to eat unwittingly, especially if that food is a frequent choice.

Note that while many large companies are eliminating trans fat altogether. Kraft, Wendy’s and Girl Scout Cookies are going trans fat free as of July 2006 – not that doing so makes their products healthy!

If you’d like to learn more about how we got so confused about fats, read The Oiling of America by Sally Fallon Morell and Mary Enig.



http://www.westonaprice.org/know-your-fats/the-oiling-of-america

http://www.westonaprice.org/know-your-fats/the-oiling-of-america

Chapter 6 – Milk


chapter

milk

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Let us return to the topic of what is in nutrient dense diets. In addition to vitamins A and D, another critical nutrient is calcium. This will begin our discussion of milk.

Calcium

Calcium is not only vital for strong bones and teeth, calcium is also needed for the heart and nervous system and for muscle growth and contraction. The best sources of usable calcium are raw dairy products, such as raw whole milk, raw cheese and cultured or raw yogurt and bone broths made from chicken, beef and fish. In cultures where dairy products are not used, bone broth is essential. Calcium in meats, vegetables and grains is difficult to absorb. Sufficient vitamin D is needed for calcium absorption as is a proper phosphorous/calcium ratio in the blood. Sugar consumption, stress and soft drinks all leach calcium from the bones.

Dairy products are one of the best sources of calcium, yet many question whether we should be drinking milk and if so, what kind?

got milk?

got milk? has been described as one of the most famous commodity brand and influential ad campaigns in the United States. The campaign, which encourages the consumption of cow's milk, was created for the California Milk Processor Board in 1993 and later licensed for use by other milk processors and dairy farmers. This long running series of print ads feature a variety of ethnically diverse celebrities, athletes and fictional characters sporting their own “milk mustache.” The campaign has been credited with greatly increasing milk sales in California1 though not nationwide2.

Nourishing Our Children – Chapter 6 Milk


But what kind of milk are they promoting? And does that kind of milk really “do a body good?” Is all milk created equal? What do you think?

Conventional Milk

The kind of milk that the “got milk” campaign has been promoting for over a decade is pasteurized, or ultra-pasteurized, homogenized, conventional milk produced from cows in confinement eating corn or other grains which are often genetically modified and pesticide treated. They may also eat bakery waste, soy, citrus peel cake laden with pesticides and even manure from chickens, none of which constitute an appropriate diet for cows. Not what we would consider real milk.

What is real milk?

Real milk comes from old fashioned cows such as the Jersey and Guernsey. Real milk comes from herds allowed to graze on green pasture. Real milk is not pasteurized. Real milk is not homogenized.Real milk contains butterfat and lots of it. Real milk contains no additives.

Back in the 20s, Americans could buy fresh, raw, whole milk, real clabber and buttermilk, luscious naturally yellow butter, fresh farm cheeses and cream in various colors and thicknesses. Raw milk is high in vitamins (including B12), all 22 essential amino acids, natural enzymes (including lactase), natural probiotics, and good fatty acids. Today's milk is accused of causing everything from allergies to heart disease to cancer, but when Americans could buy real milk, these diseases were rare. In fact, a

supply of high quality dairy products was considered vital to American security and the economic well being of the nation.

Real Milk Reduces the Risk of Asthma and Allergies

A study in 2007 indicates that raw milk actually reduces the risk of asthma and allergy. In a study of 14,893 children aged 5 to 13, consumption of raw milk was the strongest factor in reducing the risk of asthma and allergy, whether the children lived on a farm or not. The benefits were greatest when consumption of farm milk began during the first year of life3. Let us take a look at where most milk comes from – starting with the modern dairy cow. Most milk, even most milk labeled “organic,” comes from dairy cows that are kept in confinement their entire lives and never see green grass!



Cows in Confinement

This photos shows a typical confinement operation, sometimes housing up to 2,500 cows under one roof. The cows are inside eating feed completely unnatural for cows, often while beautiful green grass – the perfect food for cows – is mowed outside. The average lifespan of cows in confinement is less than four years, whereas a cow on pasture has a life span of 12 to 15 years. Healthy milk comes from contented cows on pasture, eating the foods that cows were designed to eat.

The Modern Holstein

The source of most commercial milk is the modern Holstein. She is bred to produce almost twice as much as an old-fashioned cow and must be milked three times per day. Look at the size of her udder! She is very stressed and produces a low-quality milk. She needs special feed and sometimes antibiotics to keep her well. Her milk contains high levels of growth hormone from her pituitary gland. If she is

given genetically engineered Bovine Growth Hormone she will be pushed to the udder limits of milk production. Pun intended!

Cows on Pasture

Healthy milk comes from contented cows on pasture, eating the foods that cows were designed to eat. The cows have normal-sized udders and are not stressed. They have no need for antibiotics and have a life span of 12 to 15 years. The old fashioned Jersey, Guernsey and Ayreshire cows all produce milk

with a high fat content. The cows have normal-sized udders and are not stressed. They have no need for antibiotics and have a life span of 12 to 15 years.

Real feed for cows is green grass in Spring, Summer and Fall; green feed, silage, hay and root vegetables in Winter. It is not soy meal, cottonseed meal or other commercial feeds (organic or otherwise), nor is it bakery waste, chicken manure or citrus peel cake, laced with pesticides. Vital nutrients like vitamins A and D, as well as crucial minerals like zinc, are greatest in milk from cows eating green grass,

especially rapidly growing green grass in the spring through fall. Vitamins A and D are greatly diminished when milk cows are fed commercial feed. Tryptophan, a precursor to the mood-enhancing



serotonin, is also found at higher levels in Real Milk. Soy meal has the wrong protein profile for the dairy cow, resulting in a short burst of high milk production followed by premature death.

What harm is there in pasteurization?

First lets define the process. With standard pasteurization, milk is heated to a temperature of at least 161 degrees Fahrenheit for no less than 15 seconds, followed by rapid cooling. For ultra-pasteurization, the temperature is 230 degrees, above the boiling point. The National Dairy Council states: “All milk intended for direct consumption should be pasteurized - it's a matter of food safety.” They claim pasteurization is a simple, effective method to kill potentially harmful bacteria without affecting the taste or nutritional value of milk. What isn’t as widely

published is the fact that pasteurization destroys enzymes. Enzymes are specialized proteins that assist in the breaking down and digestion of foods into useful elements that can be utilized, absorbed, or stored by the body.

Without those vital enzymes, one cannot properly utilize the nutrients found in milk and many people develop an allergic reaction when the body rejects this altered substance. Pasteurization also diminishes vitamin content, denatures fragile milk proteins, destroys vitamins C, B12 and B6, kills beneficial bacteria, promotes pathogens and is associated with allergies, increased tooth decay, colic in infants, growth problems in children, osteoporosis, arthritis, heart disease and cancer. Calves fed pasteurized milk do poorly and many die before maturity. Raw milk sours naturally but pasteurized milk turns putrid; processors must remove slime and pus from pasteurized milk by a process of centrifugal clarification. Inspection of dairy herds for disease is not required for pasteurized milk.

Pasteurization, named after the French chemist Louis Pasteur, was instituted in the 1920s to combat TB, infant diarrhea, undulant fever and other diseases caused by poor animal nutrition and dirty production methods.

But times have changed and modern stainless steel tanks, milking machines, refrigerated trucks and inspection methods make pasteurization absolutely unnecessary for public protection.



What is homogenization?

When a cow gives milk, it is actually producing two things: nonfat milk and cream. Left to sit, the cream, which is lighter, will naturally rise to the top. Introduced in 1932, homogenization breaks apart fat molecules under high pressure, leaving the fat suspended and evenly dispersed throughout the milk. Homogenized milk has been linked to heart disease. Clean, raw milk from certified healthy cows is available commercially in San Francisco and in other Bay Area cities. It is also available around the country. To learn more see realmilk.com. As a point of clarification, homogenization, from the root word “homo” meaning “same or alike” is a term that refers to a process in which any mixture is made the same throughout the entire substance.

Is raw milk safe?

Let's look at raw milk safety in California, where Nourishing Our Children is based. Currently, there are two commercial raw milk dairies, which are highly regulated and arguably over-regulated.

Since 1999, there have been over 40 million servings of Organic Pastures raw milk, yet not one confirmed illness; in over 1,300 tests, there has not one proven illness and no pathogens found in the milk or milking area, or in any of the dairy cows being milked on the farm. In Claravale Farm’s 80-year history, no consumers of their milk have ever gotten sick from milk-borne pathogens and no pathogens have ever been detected in the milk.

Pasteurized Outbreaks

Since 1999, there have been several pasteurized milk products recalled in California and one publicized outbreak of illness due to pasteurized milk during the same period, an outbreak of Campylobacter that sickened 1,300 inmates in 11 state prisons.4

Still not convinced?

In California, raw milk must be labeled with the following Government Warning: “Raw, meaning un-pasteurized milk and raw milk dairy products, may contain disease-causing microorganisms. Persons at highest risk of disease from these organisms include newborns and infants, the elderly, pregnant women, those taking corticosteroids, antibiotics or



http://www.realmilk.com/health/milk-homogenization-and-heart-disease/




antacids and those having chronic illnesses or other conditions that weaken their immunity.” Yet – there have been no proven outbreaks of human illness that have been reported from the consumption of commercially sold raw milk in California.

Conversely there are repeated reports of illness caused by pathogens found in pasteurized milk and other foods. Highlighted below are a few.

1994—105 persons ill from E.coli and Listeria in California5

1996—46 persons ill from Campylobacyter and Salmonella in California6

1997—28 persons ill from Salmonella in California7

2006—1 outbreak and 1592 cases/52 confirmed C. jejuni infections in CA8

Keep in mind that the human race existed long before Louis Pasteur proposed heat-treatment as a way to control micro-organisms. Our position is that those whose immune systems are weak or taxed are the ones who would benefit most from the vital nutrients found in raw milk. Raw milk is high In vitamins including B12, all 22 essential amino acids, natural enzymes including lactase, natural probiotics and good fatty acids.

Pathogens

Also, please keep in mind that we are always exposed to pathogens! E. coli has been shown to survive on coins for 7-11 days at room temperature. Salmonella enteritidis can survive 1-9 days on pennies, nickels, dimes and quarters. Salmonella enteritidis can also survive on glass and teflon for up to 17 days.9

We believe that the solution is not to remove pathogens by pasteurization, but to build the immune system. Raw milk builds the immune system. So to answer the question, “is raw milk safe,” we would assert that the consumption of all foods, including milk, whether pasteurized or unpasteurized, inherently carries some degree of risk. Not all raw milk dairies have the same safety record as Organic Pastures and Claravale in California and it is true that some people have gotten ill from raw milk.



Food Borne Illness 1999 - 2006. Relative number of food–borne illnesses linked to outbreaks caused by various food categories, adjusted for comparison. Using the yearly average illnesses linked to diary outbreaks as the baseline.

Nonetheless, both raw and pasteurized dairy products account for a very small proportion of food-borne illness cases. And dairy products are consumed at much greater amounts than fish and shellfish. Yet you can still purchase raw oysters without a warning label!

Raw Milk Safety Conclusion

Based on figures reported by the Centers for Disease Control related to food borne disease outbreaks in the United States, one can argue that pasteurized milk is safer than other foods and raw milk is actually safer than pasteurized milk.10, 11, 12 As such, we recommend it with confidence.

Guinea Pig Study

In a milk study conducted by Dr. Rosalind Wulzen and Alice Bahrs in the Department of Zoology, at Oregon State College, the guinea pigs that were fed whole raw milk had excellent growth with no abnormalities. Those fed pasteurized milk had poor growth, muscle stiffness, emaciation, weakness and were dead within one year. Autopsy revealed atrophied muscles streaked with calcification; tri-calcium deposits under their skin, in their joints, heart and other organs.13



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Rat Study

In another raw milk study conducted by Dr. Ernest Scott and Professor Lowell Erf at Ohio State University, rats who consumed whole raw milk had good growth, a sleek coat, clear eyes and excellent dispositions; they enjoyed being petted. Those who were fed whole pasteurized milk had rough coats, slow growth, their eyes lacked luster, they had anemia, a loss of vitality and weight, and were very irritable, often showing a tendency to bite when handled.14

Milk Allergies

Milk proteins are three dimensional, like tinker toys. They serve as carriers of vitamins and minerals through the gut into the blood stream; they enhance the immune system; they protect against disease. Pasteurization and ultra-pasteurization flatten and distort the three-dimensional proteins; the body thinks they are foreign proteins and mounts an immune defense. Immune attacks lead to juvenile diabetes, asthma, allergies and other disorders later in life.



Illustra<

on by Samantha Lesterhu

is. All Rights Reserved.

Chapter 7 – The Ploy of Soy


7chapter

the ploy of soy

Overview

Due to the increasing number of people who are having an allergic reaction to pasteurized milk products, soy beverages have emerged as an often sought out alternative. Although widely promoted as a health food, hundreds of studies link modern processed soy to malnutrition, digestive problems, thyroid dysfunction, cognitive decline, reproductive disorders, immune system breakdown, and even heart disease and cancer.1

The advertisement with the cow’s head on the left reads, “Yeah I drink Silk. Hey, I’m a cow, not a dinosaur. Contrary to what Margaret and my kids call me, I am hipper than I let on. For example, I know that Silk may help keep your heart healthy and may lower your cholesterol.” Throw in soy protein, antioxidants and 11 essential vitamins and minerals and you have yourself some strong stuff. In fact to prove that I am not a dinosaur, I have even have a new website cowsforsilk.com Welcome to the 21st century.”

The website is no longer published.

The other ads below promise that whole soy will result in good karma, no grumpy aftertaste, resistance to a bad day and that it will even disperse dark clouds.

Are these examples of false advertising?

Nourishing Our Children – Chapter 7 The Ploy of Soy


http://www.thirdwayblog.com/blog/wp-content/uploads/2006/07/FrankBull.jpg

http://www.thirdwayblog.com/blog/wp-content/uploads/2006/07/FrankBull.jpg

Problems with Soy

Amongst them:

‣ Block absorption of vital nutrients such as calcium, magnesium, iron, copper and especially zinc, due to phytic acid.

‣ Block thyroid function and cause endocrine disruption in the reproductive hormones of both males and females due to phytoestrogens.

‣ Irritate the gastrointestinal tract due to lectins.

Here is a more comprehensive list of problems. How could soy be linked to all this disease? Because the soybean contains many naturally occurring toxins. All legumes contain toxins but the problem with soy is that the toxins are found in very high levels and are resistant to the traditional ways of getting rid of them.

Long, slow fermentation (as in the traditional production of miso, tempeh and soy sauce) gets rid of the phytic acid and other digestive inhibitors but not the phytoestrogens in soy.

One of the most common myths is that soy estrogens (isoflavones) are beneficial for your health. Isoflavones are the estrogen-like compounds occurring naturally in soy foods. They act as the plant’s natural pesticides, causing insects to become sterile. Diadzen and Genistein are common isoflavones found in soy foods.

Research has shown that isoflavones can prevent ovulation and stimulate the growth of cancer cells. In three months as little as 38 mg of isoflavones per day (less than the amount found in 1 cup of soymilk) can result in hypothyroidism with symptoms of lethargy, constipation, weight gain and fatigue. The isoflavones in soy have been shown to cause reproductive problems, infertility, thyroid disease and liver disease in mice, rats, cheetahs, sturgeon, quail, sheep,

pigs and marmoset monkeys. In the following pages we will address the difference between the traditional Asian consumption and production of soy versus our modern process.



http://www.westonaprice.org/soy-alert


Meanwhile, this photo shows examples of imitation foods made with soy such as soymilk. These products are sold alongside the milk-based products they imitate. You may ask why the dairy industry doesn’t fight back against these products, and warn the public of their dangers? The answer is that the soy industry and the dairy industry are the same. Most large dairy companies also sell soy products.

Notice the Organic Valley products below, one is whole milk and the other soy milk. An example not pictured is Dean Foods, the nation’s largest dairy company, which owns White Wave, manufacturers of soymilk. They actually make a larger profit on soymilk than on fluid cow’s milk.

Traditional Versus Modern Soy Foods

It is important to distinguish between traditional and modern soy foods. In Asia, traditional soy foods were consumed in small amounts, usually as a fermented condiment. Traditional fermented soy foods include miso, soy sauce, tempeh and natto. Soy sauce is pictured on the left. Tofu was prepared by a precipitation process that gets rid of some of the anti-nutrients, and tofu was often then fermented. Tofu was usually consumed in small amounts in fish broth, which provided lots of compensating minerals and compounds that support thyroid function. Soymilk underwent a very long preparation process

to get rid of anti-nutrients and it was consumed with shrimp or egg yolk, ingredients that helped compensate for the many anti-nutrients that remained. Mostly a food for the elderly, it was sometimes given to nursing mothers but never to growing children.



Copyright Sand

rine

Love. A

ll rights reserved.

Modern soy foods are very different. Most are made with soy protein isolate (SPI), which is a protein powder extracted by an industrial process from the waste product of soy oil manufacturing. It is the industry’s way of making a profit on a waste product. The industry spent over 30 years and billions of dollars developing SPI. Recipes call for tofu in large amounts in cheesecake, dips and casseroles. Isoflavone supplements are touted as beneficial for everything from menopausal problems to osteoporosis. Let us take a closer look at the problems with SPI on the next page.



Traditionally Prepared Industrially Prepared

Soymilk Soymilk

Soy Sauce Soy Yogurt

Tempeh Soy Burgers

Tofu Soy Hot Dogs

Miso Soy Cheese

Natto Soy Ice Cream

Protein Drinks

Diet Drinks

Bac O Bits

Hamburgers

Hamburger Helper

Bread

Isoflavone Supplements

Tofu in cheesecake, dips, etc.Tempeh is picture above to represent this column. "Health" Bars - Zone, Balance, Atkins

West Soy photo Copyright Sandrine Love . All rights reserved.

Soy Protein Isolate

Soy Protein Isolate is produced at very high temperatures and pressures. This processing does get rid of some of the anti-nutrients in soybeans, but unfortunately many of the proteins are denatured in the process, including lysine. That is why growing animals fed soy must be given a lysine supplement.

In feeding studies, SPI caused many deficiencies in rats. The fact that soy causes deficiencies of B12 and zinc is widely recognized, but scientists have been surprised to find that soy feeding causes deficiencies in many other vitamins and minerals. Although SPI is added to many foods, it was never granted GRAS (Generally Recognized as Safe) status. The FDA only granted GRAS status to SPI for use as a binder in cardboard boxes. During the processing of soy, many additional toxins are formed, including nitrates (which are carcinogens) and a toxin called lysinoalanine. It was concerns about lysinoalanine in SPI that led the FDA to deny GRAS status for SPI as a food additive. In spite of all these problems, summarized below, SPI is the basic ingredient of soy infant formula and the FDA even allows a health claim for foods containing 6.25 grams SPI per serving.



Processing Produced using many chemicals and at high temperatures and pressures, lysine destroyed

Anti-‐nutrients Processing reduces but does not eliminate anti-nutrients

Deficiencies In rats, increased requirements for vitamins E, K, D and B12, created deficiency symptoms of calcium, magnesium, manganese, molybdenum, copper, iron and zinc

Unsafe Does not have Generally Recognized as Safe (GRAS) status

Infant Formula Basic ingredient in soy infant formula and many imitation foods

Health claim FDA allows a health claim for foods containing 6.25 grams SPI per serving

Toxins added or formed during production nitrates (carcinogens),lysinonalanine, aluminum, fluoride compounds, MSG (free glutamic acid which is a neurotoxin)

Claim: Asians can consume 100 mg or more of isoflavones daily from dietary sources, so taking 50 to 100 mg of isolated isoflavones is very safe for most people.

Fact: Isoflavone levels reported in Japanese scientific literature appear to be in the range from 28 mg downward.2 The amounts consumed in China are less.3 Daily intake of 45 mg for one month caused hormonal changes in women.4

Isoflavones in Common Soy Foods

Bread with added soy flour, 2 slices 4 mgSoy hot dog 15 mg

Meatless chicken nuggets, ½ cup 15 mgGreen soybeans, raw, cup 20 mg

Miso, ¼ cup 21 mg

Tofu, ½ cup 28 mg_____________________________________________________

Dr. Soy candy bar 30 mg

Soy cheese, ½ cup 31 mg

Soymilk, 1 cup 45 mgSoymilk skin or film, cooked, ½ cup 51 mg

Tempeh, cooked, ½ cup 53 mgSoybean chips, ½ cup 54 mg

Mature soybeans, cooked, ½ cup 55 mg

Dry roasted soybeans, ½ cup 128 mgRevival soy-based meal replacement, 1 serving 160 mg

One serving of the foods above the red line contains daily levels of isoflavones typically found in Asian diets. One serving of the foods listed below the red line exceeds the daily amount of isoflavones in the typical Asian diet. For example, one cup of soymilk contains 45 mg isoflavones, which is the amount that caused hormonal changes in women after just one month. The levels found in dry roasted soybeans and some of the soy-based meal replacements are truly toxic, particularly as people are urged to consume many servings of these foods per day.

Studies on the Dangers of Soy Infant Formula

Twenty-five percent of bottle-fed infants in the US receive soy-based formula. The key ingredient of soy infant formula is soy protein isolate, which does not have GRAS status. Infants on soy formula receive about 38 mg isoflavones per day, which works out to 6.25 mg per kg of body weight, or about ten times more than the amounts that caused problems in adults.



1981 Lebenthal5 Soy formula increases indications of pancreatic stress in infant 1983 Poley and Klein6 Soy feeding caused damage to small bowel mucosa in 2 infants 1986 Freni-Titulaer7 Soy formula associated with premature development in girls (breast development and pubic hair before the age of 8) 1986 Fort8 Soy-fed infants twice as likely to develop diabetes 1990 Fort9 Soy feeding associated with autoimmune thyroid disease 1998 Setchel10 Serum estrogens 13,000 to 22,000 times higher in soy-fed infants 2001 Newbold11 Genistein in soy found more carcinogenic than DES, especially during “critical periods of differentiation,” that is during growth 2001 Strom12 Soy-fed infants had more reproductive problems, more asthma as adults. This study was widely reported as a vindication of soy formula!

Babies on Soy Formula

Babies on soy formula receive the estrogenic equivalent of at least five birth control pills per day. Infants on soy formula receive dangerously high levels of soy isoflavones. On a body weight basis, this can mean ten times the level that caused thyroid suppression in adults after three months, and eight times the level that caused hormonal changes in adults after just one month.

According to a Swiss report,13 adult women consuming 100 mg isoflavones (about 2 cups of

soymilk, or 1 cup of cooked mature soybeans) provide the estrogenic equivalent of a contraceptive pill. This means for a baby that weighs 6 kg (or just over 13 pounds), 10 mg provides the estrogenic equivalent of a contraceptive pill.

Thus, the average amount of soy-based formula taken in by a child per day provides the estrogenic equivalent of at least four birth control pills. Because babies are more vulnerable than adults to the effects of dietary estrogens, the effects could actually be much greater than that of four birth control pills. Hence the statement, “Babies on soy formula receive the estrogenic equivalent of at least five birth control pills per day.”

Alternatives to Formula

In the case that breastfeeding isn’t possible, there is an alternative to commercially produced baby formulas. We’d like parents to know that there are nutrient dense, homemade baby formula recipes in the book Nourishing Traditions and linked to in red, which have been used with great success by parents all over the world since 1996. Another alternative would be donor milk from a healthy, well-nourished mother.



http://nourishingourchildren.wordpress.com/2012/11/26/sally-fallon-morell-on-breastfeeding/

http://nourishingourchildren.wordpress.com/2012/11/26/sally-fallon-morell-on-breastfeeding/

http://www.westonaprice.org/childrens-health/recipes-for-homemade-baby-formula

http://www.westonaprice.org/childrens-health/recipes-for-homemade-baby-formula

http://nourishedkitchen.com/milk-sharing/

http://nourishedkitchen.com/milk-sharing/

Read more about The Ploy of Soy on the Weston A. Price Foundation’s Soy Alert section.





Chapter 8 – Water


8chapter

water

Another topic we’d like to touch upon is water. Water comprises over seventy percent of the human body and covers the same amount of our planet. As water is the very source of all life, its quality and integrity are vitally important to all forms of life. The body is very much like a sponge, composed of trillions of chambers called cells, which hold liquid.

The quality of our life is directly connected to the quality of our water.

Dr. Weston A. Price lived in an era before the chemical revolution and did not have to turn his attention to the subject of how to obtain pure water. Thus we are left to wrestle with the subject ourselves.

Top Toxins in Drinking Water

1. Fluoride – an industrial by-product; bone cancer in boys; potent enzyme inhibitor; causes brittle bones; doesn’t help teeth.

2. Chlorine – 40 years to realize that in addition to being a free radical, it creates carcinogenic Trihalomethanes (THM).

3. THM – known carcinogen. 9/11 – led to increased chlorine levels in municipal supplies, with increased THM. EPA mandates municipalities to reduce THM. Chloramines (ammonia + chlorine) added to reduce THM and create more potent anti-bacterial compound.

4. Chloramines added to most municipal supplies, leach metals into water (makes filters obsolete). 5. Metals – Canadian research shows animals exhibiting Alzheimer’s symptoms after drinking

chloramine treated water sent through copper pipes.6. MTBE – added to gasoline for air quality, now polluting groundwater (carcinogen). 7. Rocket fuel – showing up in vegetables, groundwater in California. (Actually is a byproduct of

chloramines). 8. Chromium-6 – See the movie “Erin Brokovich”. 9. Pharmaceutical residues – Residues of Prozac, Lipitor, Tamoxifen, and many other

pharmaceuticals are urinated into the sewage system then sent back into the water system in treated water. Hard to remove.

10. Unknown. #10 is left as unknown to represent the toxic threats which are in our water right now, but which like THMs, MTBE, and so many other toxins, remain undiscovered or unacknowledged for years or decades.

The top toxins in our drinking water include fluoride, chlorine, THM, chloramines (which is a combination of ammonia and chlorine), metals, MTBE, rocket fuel, Chromium-6 (which was the focus of the movie Erin Brokovich) and pharmaceutical residues. Number ten on this list is left as unknown to represent the toxic threats which are in our water right now, but which, like THMs, MTBE, and so many other toxins, remain undiscovered or unacknowledged for years or decades.

In the interest of time, we will not engage in a thorough discussion of each toxin; instead, we will focus on fluoride due to the fact that most of us don’t even question the claim that fluoride is good for our teeth.

Nourishing Our Children – Chapter 8 Water


Fluoride

A Google search for the definition of fluoride reveals the statement that fluoride is “a natural element, or mineral, that can be found in water and toothpaste that can help prevent tooth decay.” It sounds deceptively benign. We believe that fluoride is not added to water to protect children’s teeth – but, rather as a way for industry to get rid of its hazardous waste at a profit, instead of having to pay a fortune to dispose of it. Only calcium fluoride occurs naturally in water, but that type of fluoride has never been used for fluoridation. Instead what is used over 90 percent of the time are silicofluorides, which are 85 times more toxic than calcium fluoride.

Silicofluorides are non-biodegradable, hazardous waste products that come straight from the pollution scrubbers of big industries. If not dumped in the public water supplies, these compounds would require neutralization at the highest rated hazardous waste facility at a cost of $1.40 per gallon--more if cadmium, lead, uranium and arsenic are also present. Cities buy these unrefined pollutants and dump them – lead, arsenic and all – into our water systems.

Poisonous

According to the handbook, Clinical Toxicology of Commercial Products, silicofluoride is more poisonous than lead and just slightly less poisonous than arsenic. It is a cumulative poison that builds up in the bone over the years.

Carcinogenic

Dr. Dean Burk, who was at the National Cancer Institute for 34 years stated that “In point of fact, fluoride causes more human cancer death, and causes it faster than any other chemical.”1

Dangerous

In November of 2006, the American Dental Association (ADA) advised that parents should avoid giving babies fluoridated water.2 Although the ADA has since backtracked on this recommendation, many dental researchers have made similar recommendations over the past two decades.3

Ineffective

The most recent studies do not even show that water fluoridation is effective in reducing tooth decay. In the largest U.S. study of fluoridation and tooth decay, United States Public Health Service dental records of over 39,000 school children, ages 5-17, from 84 areas around the United States showed that the number of decayed, missing, and filled teeth per child was virtually the same in fluoridated and non-fluoridated areas.4

Numerous campaigns and organizations, such as the Fluoride Action Network, have been created to educate the public about the fact that fluoride is both dangerous and ineffective.



http://www.amazon.com/Clinical-Toxicology-Commercial-Products-Gosselin/dp/0683036327

http://www.amazon.com/Clinical-Toxicology-Commercial-Products-Gosselin/dp/0683036327

http://www.fluoridealert.org

http://www.fluoridealert.org

Additional Information on Fluoride Risks

Follow each red linked text listing the risks for the full article and sources.

Risk to the brain. According to the National Research Council (NRC), fluoride can damage the brain. Animal studies conducted in the 1990s by EPA scientists found dementia-like effects at the same concentration (1 ppm) used to fluoridate water, while human studies have found adverse effects on IQ at levels as low as 0.9 ppm among children with nutrient deficiencies, and 1.8 ppm among children with adequate nutrient intake.

Risk to the thyroid gland. According to the NRC, fluoride is an “endocrine disruptor.” Most notably, the NRC has warned that doses of fluoride (0.01-0.03 mg/kg/day) achievable by drinking fluoridated water, may reduce the function of the thyroid among individuals with low-iodine intake. Reduction of thyroid activity can lead to loss of mental acuity, depression and weight gain.

Risk to bones. According to the NRC, fluoride can diminish bone strength and increase the risk for bone fracture. While the NRC was unable to determine what level of fluoride is safe for bones, it noted that the best available information suggests that fracture risk may be increased at levels as low 1.5 ppm, which is only slightly higher than the concentration (0.7-1.2 ppm) added to water for fluoridation. Risk for bone cancer. Animal and human studies – including a recent study from a team of Harvard scientists – have found a connection between fluoride and a serious form of bone cancer (osteosarcoma) in males under the age of 20. The connection between fluoride and osteosarcoma has been described by the National Toxicology Program as “biologically plausible.” Up to half of adolescents who develop osteosarcoma die within a few years of diagnosis. Risk to kidney patients. People with kidney disease have a heightened susceptibility to fluoride toxicity. The heightened risk stems from an impaired ability to excrete fluoride from the body. As a result, toxic levels of fluoride can accumulate in the bones, intensify the toxicity of aluminum build-up, and cause or exacerbate a painful bone disease known as renal osteodystrophy.



http://www.fluoridealert.org/studies/brain06/

http://www.fluoridealert.org/studies/brain06/

http://www.fluoridealert.org/issues/health/thyroid/

http://www.fluoridealert.org/issues/health/thyroid/

http://www.fluoridealert.org/issues/health/bone-fracture/

http://www.fluoridealert.org/issues/health/bone-fracture/

http://www.fluoridealert.org/issues/health/cancer/

http://www.fluoridealert.org/issues/health/cancer/

http://www.fluoridealert.org/issues/health/kidney/

http://www.fluoridealert.org/issues/health/kidney/

Dental Fluorosis

In addition to the well documented toxic effects of fluoride, such as the risk to the brain, thyroid gland, bones and kidneys, fluoride can inhibit enzyme systems, damage the immune system, contribute to

calcification of soft tissues, worsen arthritis and, of course, cause dental fluorosis in children – even at dosages of 1 part per million, found in artificially fluoridated water.

This photo illustrates the unsightly white, yellow or brown spots of teeth in children exposed to fluoride.

In 1993, the Subcommittee on Health Effects of Ingested Fluoride of the National Research Council admitted that 8% to 51% and sometimes up to 80% of the children living

in fluoridated areas have dental fluorosis. The malnourished are at greater risks from fluoride's harmful effects.

Ninety-seven percent of western Europe has rejected water fluoridation. We recommend that you avoid fluoride in your water, in dental treatments and in your toothpaste by using toothpaste alternatives.

Recommended books for further reading on the topic would be: The Case Against Fluoride andThe Fluoride Deception.

What water should we drink?

Not surprisingly, Dr. Thomas Cowan, a San Francisco holistic medical doctor, encourages his patients to use non-fluoridated water for all internal consumption, even brushing their teeth. As we’ve mentioned, fluoride is a potent enzyme inhibitor, and therefore represents exactly the opposite of what we are trying to foster. We want to promote health and healing through the enzymes in our bodies and the enzymes in our food 5.

Since so much of the local tap water contains fluoride, as well as many other toxins – you may wonder what type of water we would consider safe to drink? Dr. Cowan states: “The best water to use is deep well water or clean spring or mineral water.”

Note that in regard to mineral water – we are referring to naturally mineral rich carbonated water that bubbles up from the earth, which is bottled in glass, such as Gerolsteiner. This is in contrast to bottled water whereby minerals have been added to treated municipal water and/or water in which the carbonation has been forced into it via man made intervention.

Find A Spring is a community and user created database of natural springs around the world.



http://www.livingthenourishedlife.com/2011/05/12-natural-toothpaste-alternatives.html




http://www.amazon.com/gp/product/1603582878/ref=as_li_tf_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1603582878&linkCode=as2&tag=httpwwwnouris-20




http://fourfoldhealing.com

http://fourfoldhealing.com

http://www.FindaSpring.com

http://www.FindaSpring.com

Water in Plastic Bottles

What about water in plastic bottles, such as Evian? We propose that the environmental impact of the country’s use of plastic bottles for water has been staggering. Each day an estimated 60 million plastic water bottles are thrown away—few are recycled.6 The Pacific Institute has estimated 17 million barrels of oil are used each year to make the plastic for water bottles. There is also a concern about a chemical commonly found in plastic food and beverage containers called bisphenol A (referred to as BPA) which has been fueling debates over packaging safety.

Water Purification System

Given the circumstances, we highly encourage you to invest in a water purification system in your home, such as the 14-stage water filtration system distributed by Radiant Life. We consider it to be the best water purifying system for drinking water on the market today. This water purifying system removes all toxins, all of the time, resulting in drinking water that is: purified, sterilized, restructured, remineralized and alkaline rebalanced.

There are other purification systems on the market, however this is the only one we have personal experience with and can recommend with confidence.

Please note that we don’t recommend using a Brita, the popular pitcher filter, as this product removes only a minute amount of fluoride.

A ‘first step’ option that many of us have used is to find a supplier, such as a local health food store, that has water

from a multi-stage purification system on tap available for purchase. You would bring your own large containers and fill them up.



http://www.pacinst.org/topics/water_and_sustainability/bottled_water/bottled_water_and_energy.html

http://www.pacinst.org/topics/water_and_sustainability/bottled_water/bottled_water_and_energy.html

http://www.time.com/time/health/article/0,8599,1855853,00.html

http://www.time.com/time/health/article/0,8599,1855853,00.html

http://www.radiantlifecatalog.com/product/474/water-purification-systems

http://www.radiantlifecatalog.com/product/474/water-purification-systems

Chapter 9 – Excitotoxins and Extrusion


chapter

excitotoxins and extrusion

9

We will now focus on the topic of excitotoxins and the process of extrusion.

Excitotoxins

In addition to the widespread use of soy foods, we have many other concerns about the Standard American Diet, commonly referred to as the SAD diet. There are thousands of additives in the food supply and it is very difficult to avoid them all. The three most dangerous are: monosodium glutamate, commonly known as MSG; hydrolyzed protein, which is the same thing as MSG; and the artificial sweetener aspartame, which is sold as Nutrasweet and Equal.

These additives are toxic to the nervous system, causing a wide range of symptoms, from seizures to headaches to dangerously low blood pressure. MSG is in many, many processed foods, usually not labeled. Anything containing the label “flavorings,” “natural flavorings,” or “spices” is likely to contain MSG. The United States Food and Drug Administration allows food companies to use flavoring mixes containing up to 49% MSG without labeling it as such.

In real foods, meaty taste is provided by broth, but in processed foods, the meaty taste is given by MSG and artificial flavorings. Bouillon cubes, canned foods, sauces, soup mixes, flavored rice dishes — all get their meaty taste from an imitation, monosodium glutamate.

Look at the gravy on the meat in the so-called microwaveable dinner. Real gravy is made from nutrient-dense stock and fat. This so-called “gravy” is made from water, a coloring, a thickener and artificial flavorings, mostly MSG. It will be toxic to the nervous system, whereas real gravy contains calcium which is protective to the nervous system.

Worst of all, the artificial flavorings in this so-called “gravy” trick the taste buds into thinking it is getting a meat dish with all the accompanying nutrients.

But the body is not fooled and will keep telling you that it is hungry. Eating processed foods flavored with MSG and other imitation flavors is the fast track to obesity because the body will keep telling you that you have not fed it; it will always feel hungry. In the laboratory, researchers use MSG to induce obesity in rats.

Nourishing Our Children – Chapter 9 Excitotoxins


Extrusion

Another commonly consumed food and a health concern for the well being of today’s children is boxed breakfast cereal, organic or otherwise, almost all of which are made by a process called extrusion. An extruder is the machine that makes cold breakfast cereals. Under high temperature and pressure, this machine produces little flakes, O’s and other shapes, as well as puffed grains, all sold as extremely profitable breakfast cereals. The cereal industry has convinced the FDA that extruded grains are no different from non-extruded

grains and has contrived to ensure that no studies have been published on the effects of extruded foods on either humans or animals. However, two unpublished animal studies indicate that extruded grains are toxic, particularly to the nervous system.

Cereal Studies

Paul Stitt described one of these unpublished studies in his book Fighting the Food Giants. Stitt worked for a cereal company and found this study locked in a file cabinet.

Four sets of rats were given special diets. One group received plain whole wheat, water, vitamins and minerals. The rats that received the whole wheat lived over a year on the diet. A second set was given water and white sugar. They lived for a month. Another was given nothing but water and the chemical nutrients. The rats that got nothing but water and vitamins lived for about eight weeks. The fourth group received Puffed Wheat, water and the same nutrient solution. The company’s own laboratory study showed that rats given vitamins, water and all the Puffed Wheat they wanted died in two weeks. It wasn’t a matter of the rats dying of malnutrition; results like these suggested that there was something actually toxic about the Puffed Wheat itself. Proteins are very similar to certain toxins in molecular structure, and the puffing process of putting the grain under 1,500 pounds per square inch of pressure and then releasing it may produce chemical changes which turn a nutritious grain into a poisonous substance.

The other study, also not published but described over the phone to Sally Fallon Morell by the researcher, Loren Zanier, was performed in 1960 by researchers at the University of Michigan at Ann Arbor. Eighteen rats were divided into three groups. The control group received rat chow and water. They remained in good health throughout the experiment and lived over a year. A second group received cornflakes and water. A third group was given the cardboard box that the cornflakes came in and water.

Which group do you think lived longer? The rats that ate the cardboard box and water or the rats that ate the corn flakes and water?



http://rcm.amazon.com/e/cm?t=httpwwwnouris-20&o=1&p=8&l=as1&asins=0939956004&ref=tf_til&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr

http://rcm.amazon.com/e/cm?t=httpwwwnouris-20&o=1&p=8&l=as1&asins=0939956004&ref=tf_til&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr

The rats receiving the box became lethargic and eventually died of malnutrition. But the rats receiving cornflakes and water died before the rats that were given the box – the last cornflake rat died on the day the first box rat died. Before death the cornflake rats developed schizophrenic behavior, threw fits,

bit each other and finally went into convulsions. Autopsy revealed dysfunction of the pancreas, liver and kidneys and degeneration of the nerves in the spine – all signs of “insulin shock.” The startling conclusion of this study is that there is more nourishment in the box that cold breakfast cereals come in than in the cereals themselves.

Millions of children begin their day with a bowl of extruded breakfast cereal. Do the toxic protein fragments in these cereals explain why so many of our children cannot concentrate at school?

Organic Cereals

Organic cereals sold typically at health food stores are made by the same process, and often in the same

factories, as the cereals sold at the supermarket. These cereals are made with organic grains. Organic grains contain more protein than non-organic grains, which means that these health food store cereals probably contain more toxic protein fragments than supermarket cereals. So our message - avoid all extruded cold breakfast cereal.



Chapter 10 – Healthy Meals


10chapter

healthy meals

So … if we are suggesting that America’s typical breakfast consisting of cereal with either low fat, pasteurized milk or soymilk is toxic and lacking in vital nutrients (regardless of whether any of the products are labeled as organic) – what should you eat for breakfast and at other meals?

Healing Protocols

Hippocrates said that “All disease begins in the gut.”

The dietary recommendations we are about to make are general principles based on the research of Sally Fallon Morell as presented in the book Nourishing Traditions. Those who have digestive disorders or other related conditions may benefit from following a dietary healing protocol such as the Gut and Psychology Syndrome, The Body Ecology Diet, The Specific Carbohydrate Diet, and the like.

Some may further benefit from working with a nutritionist well versed in traditional diets and specialized testing for food sensitivities, stool cultures, blood analysis and such. If interested, we have a list of nutritionists we recommend that we will be happy to supply you with. As we move into the next section, please keep in mind that some of us following a traditional diet today don’t eat grains, or dairy, or a number of foods that we may be avoiding for a period of time.

Nourishing Our Children – Chapter 10 Healthy Meals


http://www.amazon.com/gp/product/0967089735/ref=as_li_tf_tl?ie=UTF8&tag=httpwwwnouris-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0967089735






http://bodyecology.com

http://bodyecology.com

http://www.breakingtheviciouscycle.info

http://www.breakingtheviciouscycle.info

http://nourishingourchildren.wordpress.com/2012/12/26/if-gaps-hasnt-work-for-you-or-yours-read-this/

http://nourishingourchildren.wordpress.com/2012/12/26/if-gaps-hasnt-work-for-you-or-yours-read-this/

Dietary Principles

When planning a nourishing meal we encourage you to focus on these dietary principles:

1. Eat whole, natural foods. 2. Eat only foods that will spoil, but eat them before they do. 3. Eat wild caught fish and seafood. Eat poultry, beef, lamb, game, organ meats and eggs from

animals on pasture. 4. Eat whole, naturally-produced milk products from pasture-fed cows, preferably raw and/or

fermented, such as whole yogurt, cultured butter, whole cheeses and fresh and sour cream. 5. Use only traditional fats and oils including butter and other animal fats, extra virgin olive oil,

expeller expressed sesame and flax oil and the tropical oils – coconut and palm. 6. Eat fresh fruits and vegetables, preferably organic, in salads and soups, or lightly steamed. 7. Use whole grains and nuts that have been prepared by soaking, sprouting or sour leavening to

neutralize phytic acid and other anti-nutrients. 8. Prepare homemade meat stocks from the bones of chicken, beef, lamb or fish and use liberally

in soups and sauces.

Breakfast

I went to a restaurant that serves "breakfast at any Hme". So I ordered French Toast during the Renaissance. – Steven Wright

We've all heard the saying that breakfast is the most important meal of the day. For many, breakfast includes grains of some kind. When considering breakfast options, keep in mind that traditional societies usually ferment their grains before eating them. Natural fermentation neutralizes phytates and enzyme inhibitors, and breaks down the gluten molecules into small peptides and amino acids - in effect predigesting grains in such a way that all their nutrients are available to our body and no potentially toxic substance is left intact. There are a number of artisan breads sold locally in stores and farmers markets that have been been traditionally prepared, such as those made by Mario Repetto of Grindstone Bakery. A list of providers may be found in the

Weston A. Price Foundation’s annual shopping guide, sent complimentary to all members.

So back to breakfast … dietary recommendations would include pasture raised eggs – preferably soy free – any style; any type of grass fed meat or raw or cultured cheese; or French toast made with homemade sourdough bread, dipped in beaten egg and cooked in butter and coconut oil, topped with maple syrup and organic berries or with fresh cream or crème fraiche.



http://www.fns.usda.gov/cnd/breakfast/expansion/benefitsbreakfast.pdf

http://www.fns.usda.gov/cnd/breakfast/expansion/benefitsbreakfast.pdf

http://www.grindstonebakery.com




Jenny McGruther of Nourished Kitchen has many hot breakfast recipes on her website, as does Heather Dessinger of The Mommypotamus. Also, here are 10 healthy breakfast ideas from Kelly the Kitchen Kop.

What about cereal?

Sally Fallon Morell states that soaked and cooked porridge is your best choice, served with a natural sweetener and butter or cream. If you want a cold breakfast cereal, we suggest the soaked and dehydrated breakfast cereal in Eat Fat Lose Fat by Sally Fallon Morell and Mary Enig. We recommend that the cereal be consumed with whole raw milk or cream.

Other cold breakfast alternatives would be to make a buffet platter consisting of slices of raw cheese,

cultured yogurt, cut apples or pears, a glass of raw milk, hard boiled eggs, buttered whole grain bread and crispy nuts (which are nuts that have been soaked in salt water and dried at low heat to ensure their digestibility). Another cold breakfast alternative is a blended smoothie made with yogurt or homemade kefir with egg yolks and a small amount of organic fruit.

Lunch

Lunch often presents a challenge because children are generally at school and must carry a lunch with them. Often there is a hot lunch provided, which is usually nutritionally inferior. Yet, with some effort nutritious and inviting lunches can be made. We encourage parents to invest in a good thermos or hot lunch receptacle, which allows you to send things like soup or warmed up casseroles from last night’s dinner.

The other standby is sandwiches made with pasture raised turkey and other meat, raw cheese, butter or homemade mayonnaise, organic lettuce, and sprouts. If you use a liberal amount of mayonnaise or butter, your child will be less likely to seek out sugary desserts. Include fresh or dried fruit and homemade cookies made from recipes in Nourishing Traditions for dessert. The



http://nourishedkitchen.com/recipe-index/breakfast-foods/

http://nourishedkitchen.com/recipe-index/breakfast-foods/

http://www.mommypotamus.com/food/recipes-2/breakfast-foods/

http://www.mommypotamus.com/food/recipes-2/breakfast-foods/

http://kellythekitchenkop.com/2008/07/10-healthy-breakfast-ideas.html

http://kellythekitchenkop.com/2008/07/10-healthy-breakfast-ideas.html

http://mixedgreensblog.com/2009/03/09/seasons-eatings/fast-forward-to-breakfast/






same cold breakfast we just described could serve as lunch with added slices of pasture-raised meat, chicken or sausage and traditionally made pickles, or sauerkraut.

Dinner

Ask your child what he wants for dinner only if he's buying. Fran Lebowitz

In an article titled “The Magic of Meal Time”, Time Magazine asserts that “The statistics are clear: kids who dine with the folks are healthier, happier and better students, which is why a dying tradition is coming back.”

It is helpful to begin each evening meal with a bowl of soup made with homemade broth topped with a small amount of cultured cream. This time-honored practice is healthy because the broth in soup stimulates the digestive juices and prepares your body for the meal. A variety of homemade soups are found in Nourishing Traditions. After soup, Dr. Cowan recommends a main course divided into thirds. One third is an animal food, such as fish, poultry, or some other meat from pasture-raised animals. The second third would be a whole grain, such as brown rice or millet casserole. The final third is a variety of organic cooked vegetables and/or a small organic salad with homemade dressing. Always serve a lacto-fermented condiment such as raw sauerkraut, to provide enzymes and good bacteria. Of course, these basic components can be combined in infinite variations depending on your family’s tastes. Studies repeatedly have shown that the daily consumption of lacto-fermented vegetables such as raw sauerkraut, aids in digestion, relieves constipation, helps re-establish and maintain a beneficial intestinal flora and aids the immune system. In her book Nourishing Traditions, Sally Fallon Morell cites a 1999 study in the medical journal The Lancet:

“Regular consumption of naturally fermented vegetables positively correlated with low rates of asthma, skin problems, and autoimmune disorders among children attending a Waldorf school in Sweden.” Recipes for nourishing dinners and other meals may be found in the book Nourishing Traditions by Sally Fallon Morell, in Sandor Katz’s book Wild Fermentation and in Jessica Prentice’s book titled, Full Moon Feast.

Snacks

We propose that if your child’s nutritional needs are satisfied at meal time, they won’t ask for snacks.



http://www.time.com/time/magazine/article/0,9171,1200760,00.html

http://www.time.com/time/magazine/article/0,9171,1200760,00.html













However, in the case that the need does arise -- be prepared with nutrient dense snacks that include fat, which satisfies hunger. Organic avocado, crispy nuts, salami, pate, whole raw milk, yogurt, kefir, raw cheeses, fruit with cheese or cream or yogurt--as an alternative to things like Oreos and pasteurized milk.

We recommend using glass containers to store food items, rather than plastic. Plastic is an unstable material and the chemicals used to create it can enter your food.



http://www.nourishingourchildren.org/Downloads_files/NT-snacks.pdf

http://www.nourishingourchildren.org/Downloads_files/NT-snacks.pdf

A Visual Feast

Following are examples of the kinds of meals that we’ve discussed in this section.

On the left is pasture-raised chicken, preferably soy free, roasted with fresh or dried herbs and butter. Note that the herbs are not irradiated. Roasted or steamed vegetables on the side with plenty of traditional fat. Everything is better with butter!

On the right is wild caught salmon, garnished with fruit, a side of vegetables, rice that has been soaked overnight and cooked in homemade chicken broth. All topped with butter or olive oil.

On the left is 100% grass fed beef meatloaf, with “hidden” organ meats, steamed or sautéed greens, garnished with gravy made from homemade beef broth.

On the right is 100% grass fed liver and onions with arugula salad. Read more about the importance of

organ meats: If we eat animal brains, will we be smart?



http://www.westonaprice.org/blogs/kdaniel/2012/05/27/soy-ling-egg-yolks-hidden-soy-from-animal-feeds/


http://articles.mercola.com/sites/articles/archive/2011/11/05/why-are-your-spices--seasonings-exposed-to-half-a-billion-chest-xrays-worth-of-radiation.aspx

http://articles.mercola.com/sites/articles/archive/2011/11/05/why-are-your-spices--seasonings-exposed-to-half-a-billion-chest-xrays-worth-of-radiation.aspx



http://nourishingourchildren.wordpress.com/2012/02/20/if-we-eat-animal-brains-will-we-be-smart/

http://nourishingourchildren.wordpress.com/2012/02/20/if-we-eat-animal-brains-will-we-be-smart/

More along the lines of breakfast examples ...

I went to a restaurant that serves "breakfast at any Hme". So I ordered French Toast during the Renaissance. Steven Wright

On the left is a smoothie with organic orange, banana, coconut milk or raw milk, egg yolks from

pasture raised, preferably soy free chickens and vanilla.

On the right is french toast made with homemade sourdough bread, dipped in beaten egg and cooked

in butter and coconut oil, topped with maple syrup and organic berries. It could also be topped with fresh cream or crème fraiche.

One cannot think well, love well, sleep well, if one has not dined well. – Virginia Woolf



Photograph courtesy of Heather Dessinger.



Nourishing Babies

We recommend referring to Baby’s Healthy Infant Feeding Chart and Baby’s First Foods created by Annika Rockwell, Certified Nutritionist, to get an overview.

Additional resources to read on the topic are these articles and books:

The Nourished Baby ebook by Heather Dessinger of Mommypotamus

The Nourishing Traditions Book of Baby & Child Care by Sally Fallon Morell and Dr. Thomas Cowan

The Nourishing Babies and Toddlers article

The article titled How do you define processed foods?, which focuses on the topic of rice cereal for babies, which we don’t recommend.

The article on Feeding Our Children by Dr. Thomas Cowan

The Nourishing A Growing Baby article

The Baby Led Weaning article by Nourished Kitchen



http://foodforkidshealth.com/healthy-infant-feeding-chart/

http://foodforkidshealth.com/healthy-infant-feeding-chart/

http://www.nourishingourchildren.org/Nourished-Baby.html




http://nourishingourchildren.wordpress.com/2012/01/28/nourishing-babies-and-toddlers/


http://nourishingourchildren.wordpress.com/2012/01/09/how-do-you-define-processed-foods/

http://nourishingourchildren.wordpress.com/2012/01/09/how-do-you-define-processed-foods/

http://fourfoldhealing.com/2007/12/30/feeding-our-children/

http://fourfoldhealing.com/2007/12/30/feeding-our-children/

http://www.westonaprice.org/childrens-health/nourishing-a-growing-baby

http://www.westonaprice.org/childrens-health/nourishing-a-growing-baby

http://nourishedkitchen.com/baby-led-weaning/

http://nourishedkitchen.com/baby-led-weaning/

Chapter 11 – Motivation


11chapter

motivation

We’ll close with motivation, first steps and community resources to support you as you integrate this knowledge.

It’s Worth It

While letting go of convenience foods can certainly be an adjustment, just consider the list of health problems that can be improved with a nutrient-dense diet.

Learning disabilities and attention deficit disorderHyperactivityAutismFrequent illness, infectionBehavior problems and mood disordersChronic fatigueWeak bones, osteopeniaAllergies, asthma and skin problemsDental decay MoodVitamin deficiency

Nourished Family Series

The trend to physical degeneration is reversible. We have several testimonials from families in our community that are posted on our blog.

Susan Luschas shares how her children have a wider palate than both she and her husband do. They also have no tooth decay and perfect vision. Read Reverse The Trend and see the generational family photos.

Here is an overview of her experience: “Although I was raised on the Standard American Diet, in my early 30s I converted to the Weston A. Price Foundation recommended diet. My two daughters eat a traditional diet which consists of 1 quart of bone broth per day, 1-2 servings of fermented foods per day, grass-fed meats including organ meats 1-2 meals per week, eggs from our chickens, and vegetables from our garden. They still have their baby teeth, but you can already see that their faces are wider than mine and their palate has properly

developed. I had orthodontic appliances and braces as a child. I had severe astigmatism as a toddler and I was fitted with glasses at age 4. Their father also grew up on the Standard American Diet and has a mouth full of cavities and -4 vision. Both of our children have cavity-free mouths and perfect vision. Best of all, they exhibit no tantrums, meltdowns, or behavior problems. They are the happiest kids we know!” They are 3 years and 1 month apart.

Nourishing Our Children – Chapter 11 Mo8va8on


http://nourishingourchildren.wordpress.com/2012/12/06/reverse-the-trend/

http://nourishingourchildren.wordpress.com/2012/12/06/reverse-the-trend/

I had been moving towards a traditional diet for a few years before I conceived, it’s hard to say exactly when, but I became stricter over time. With the older child, I had horrible sugar cravings and low iron, so I did occasionally eat lots of chocolate and sugar during the pregnancy, but I also ate lots of traditional food. From the optimal diet for pregnant and nursing mothers list, during pregnancy and breastfeeding, these are the only items that I ate:

2 or more eggs daily, preferably from pastured chickens and preferably soy freeFresh seafood, 2-4 times per week, particularly wild salmon, shellfish and fish eggsFresh beef or lamb daily, always consumed with the fat – preferably 100% grass-fed2 tablespoons coconut oil daily, used in cooking or smoothies, etc.Fresh vegetables and fruits – preferably organic

My pregnancy diet with the 2nd child was better but still not perfect. Turns out I had thyroid issues while pregnant but they were never properly diagnosed. This was causing my low iron and sugar cravings. I worked through both pregnancies too so I had to eat something to keep me going. I didn’t start eating lots of organ meats and ferments until after they were born. So their early diets although mostly traditional weren’t perfect. For the last 3 years or so their diets have been near perfect and very strict. It took many years and gastrointestinal illness of the oldest daughter for us to get there though. The good news is, now we are all the healthiest that we have ever been.

Now we eat everything on the list, minus grains, minus dairy, minus fruit, minus beet kvass. Eggs from our chickens are soy and corn free. We are also just now cutting out all fish because despite eating the most expensive wild non-mercury fish, we all have alarmingly high levels of mercury. I didn’t start properly preparing grains until after the kids were born. Then we finally just stopped eating them all together because we felt better without grains in our diet. So it’s ferments, meats, broth, veggies.”

Two Brothers

A mother submitted the following testimonial to us about her experience of reversing the trend. Read our blog article Two Brothers and see several photographs of both brothers and the difference that a

nutrient dense diet can make.

Sally Fallon Morell explains that whether or not your child will have a wide palate is decided largely in the womb, and to a more minor degree as the child is developing during their formative years.

Mother writes: “With my first pregnancy, my focus was on making sure I had a natural birth. I put all my energy into planning a home birth and avoiding medical interventions. At the time, I thought that was the very best thing I could do for my child. I knew

nutrition was important too, but thought getting my required protein from a fast-food drive through was good enough.



http://nourishingourchildren.wordpress.com/2012/08/03/the-optimal-diet-for-pregnant-and-nursing-mothers/




http://nourishingourchildren.wordpress.com/2012/12/07/two-brothers/

http://nourishingourchildren.wordpress.com/2012/12/07/two-brothers/

About a year after my first son was born, I discovered Dr. Price's research. My family started slowly incorporating his principles into our eating habits and by the time my second pregnancy came around I was much more prepared. I'd start off my day with a smoothie made with lots of raw milk, frozen organic berries, a raw, pastured egg and egg yolk, cod liver oil, and coconut oil. I started buying all our meat food locally from farms stocked with pasture-raised animals. I made and drank homemade kombucha, cooked our vegetables in broth, and loaded up everything I could with good-quality butter.

While looking through baby photos of my first, I'm amazed by the difference in their head shapes. But it doesn't take a comparison of the two – everyone notices and comments in general on how wide my second son's head is! And I just say thank you! We still have a long way to go in our family and so many more habits we need to adopt from Dr. Price's research. But it's so great to see such a difference from the small changes we've been able to make so far.”

Twins

Tandy Batt, one of our most passionate supporters, sent us her testimonial about how she healed her uterus and delivered twins. This testimonial below may be viewed as an inspirational video as well:

October 16, 2010

“The story behind my children. My son Tanner, 9, was born emergency c-section. The hospital, doctors and technology put severe strain on my son & with each contraction, his heart stopped. They took him by c-section to save his life. It was that experience that began my search for better health, nutrition & a natural way of life. That experience, was nothing like I believe God intended childbirth to be. I spent every spare moment I could find, researching health, especially by way of nutrition, and feeding our bodies to perform the miracles it was designed to perform.

My daughter, Rylie, 5, was also c-section, because the scars from my son left my uterus paper thin. The pregnancy was very difficult and painful and felt like she would literally fall out of my uterus. At this

point, I was still searching for how to repair it, and had made some progress, but not enough to fully recover. When I delivered her, I was told my uterus would never, hold, nourish, or bear another child. I was not okay with this, my family was not complete, and I knew I still had little spirits left to join our family.

For four years, I ate according the Weston A. Price Foundation's recommendations, I used essential oils and herbs, and some other things, and focused on healing my uterus, to repair, strengthen and thicken my uterus. I had two miscarriages in that 4 years, each with my uterus not being thick enough to hold it. Finally, I conceived, naturally, twins. My uterus was

thick, healthy, and I carried twins painlessly and had my best pregnancy ever, even having double the



https://www.facebook.com/video/video.php?v=2065249305658

https://www.facebook.com/video/video.php?v=2065249305658

load. I nourished my body, honored it's intelligence, and it created the miracle of twins, against what I had been told and advised not to do.

I delivered c-section, though this time, only with a spinal to numb me, and nothing else. No other drugs, pain relievers, antibiotics, vaccines, etc (both myself & the babies). Other than the surgery, completely natural. Babies weighed 6 lbs 3oz and 5lbs 6 oz. at 3 weeks early. They, Talon and Ryker, were perfectly healthy and we were discharged from the hospital, together, on the 2nd day which was the day after delivery! Note: with my son it was 6 days and my daughter was a 5 day stay at the hospital. I know, that eating a traditional diet created that change! I know following those beliefs is why I had two beautiful babies, why they were healthy, and why to this day, my whole family is healthy, well-fed, and developing the best they could possibly grow and develop. It has become my life goal, to educate my children on these beliefs, so they continue them in their own families w/ their own children. And so on down the future generations of my family. I believe with all my heart that nourishing our bodies this way is So important, and so valuable!”

Here are many more testimonials you may find inspirational!

Real Children’s Food Pyramids

My Journey into Real Food

Make a Multi-General Investment

Traditional Food: “Stick with it, and it pays dividends.”

Planting Seeds of Change

Nourishing Babies and Toddlers

“If I can’t make it, we don’t eat it”

Inspiration: It can be done!

Also, on our website, which we are continually in a process of updating, you’ll find more from our Nourished Families series.

We cannot go back and change our bone structure once it has been formed, yet we usually can restore our health with the same kind of diet that promotes good bone structure in the next generation.



http://nourishingourchildren.wordpress.com/2012/08/11/real-childrens-food-pyramids/

http://nourishingourchildren.wordpress.com/2012/08/11/real-childrens-food-pyramids/

http://nourishingourchildren.wordpress.com/2012/08/10/my-journey-into-real-food/

http://nourishingourchildren.wordpress.com/2012/08/10/my-journey-into-real-food/

http://nourishingourchildren.wordpress.com/2012/05/07/make-a-multigenerational-investment/

http://nourishingourchildren.wordpress.com/2012/05/07/make-a-multigenerational-investment/

http://nourishingourchildren.wordpress.com/2012/05/03/traditional-food-stick-with-it-and-it-pays-dividends/

http://nourishingourchildren.wordpress.com/2012/05/03/traditional-food-stick-with-it-and-it-pays-dividends/

http://nourishingourchildren.wordpress.com/2012/02/08/planting-seeds-of-change/

http://nourishingourchildren.wordpress.com/2012/02/08/planting-seeds-of-change/



http://nourishingourchildren.wordpress.com/2012/01/17/if-i-cant-make-it-we-dont-eat-it/

http://nourishingourchildren.wordpress.com/2012/01/17/if-i-cant-make-it-we-dont-eat-it/

http://nourishingourchildren.wordpress.com/2012/01/14/inspiration-it-can-be-done/

http://nourishingourchildren.wordpress.com/2012/01/14/inspiration-it-can-be-done/

http://www.nourishingourchildren.org/Families.html

http://www.nourishingourchildren.org/Families.html

First Steps

We encourage you to start with any one of these steps, and then continue to take it one step at a time. See our First Steps Guide for more details about each of these steps. Be sure to contact your local Weston A. Price Foundation chapter leader for resources and support in your area.

Replace sugar with natural sweeteners in moderation, such as raw local honey, grade B maple syrup, rapadura and sucanat

Replace fruit juices with whole raw milk

Replace breakfast cereals with non-nitrate bacon, eggs from hens on pasture, whole milk yogurt, homemade kefir, soaked oatmeal or soaked, wholegrain pancakes

Eliminate all industrially processed soy foods from your household

Replace poly-unsaturated vegetable oils and trans fats with traditional fats such as butter, olive oil, coconut oil, etc.

Replace pasteurized dairy products with raw and cultured dairy

Replace processed, convenience foods (boxed, packaged, prepared and canned food items) with fresh, organic, whole foods

Take your daily dose of high vitamin cod liver oil and high vitamin butter oil

Note that Nourishing Our Children recommends Fermented Cod Liver Oil exclusively. Read about why in our articles on the subject. All other brands are highly industrialized.



http://www.nourishingourchildren.org/Guide.html

http://www.nourishingourchildren.org/Guide.html



http://nourishingourchildren.wordpress.com/2012/04/11/celebrating-david-wetzel-and-fermented-cod-liver-oil/

http://nourishingourchildren.wordpress.com/2012/04/11/celebrating-david-wetzel-and-fermented-cod-liver-oil/

http://nourishingourchildren.wordpress.com/2012/04/20/industrial-versus-traditional-cod-liver-oil-production/

http://nourishingourchildren.wordpress.com/2012/04/20/industrial-versus-traditional-cod-liver-oil-production/

Chapter 12 – Community Resources


12chapter

community resources

We’ve come to our last chapter – community resources. Whether you are new to these dietary principles, or already familiar, our experience is that communal support makes a world of difference in integrating them into your life. There are a number of ways to get involved – most of which are freely available.

Facebook

First and foremost, join us on Facebook – Nourishing Our Children has an active community presence on Facebook with thousands of participants. Ask your questions and you’ll likely receive many responses filled with experience, strength and hope.

Join our Nutritional Wisdom Book Club - we have our discussions via Facebook.

Nourishing Our Children

Visit our website where you can read articles, see our calendar of events, and download fee content. Be sure to see our resources page.

Our Blog

Subscribe to our blog and continue to receive the kind of content you just read, complimentary!

We are part of the larger Village Green Network - with over 150 contributors on four continents and over 3.5 million monthly visitors, the Network features articles, recipes, videos and online classes in 12 areas of focus including real food and parenting.

The Weston A. Price Foundation

We encourage you to visit the Weston A. Price Foundation’s website as it offers a wealth of information to get you on your path.

Become a member and receive the Foundation’s quarterly magazine, Wise Traditions in Food, Farming and the Healing Arts. They also offer information brochures, a yearly shopping guide, an annual conference and local chapters in the United States, Canada and overseas.

Nourished Kitchen

Jenny McGruther is one of our most passionate supporters and we are blessed by her communal contributions. A labor of love, Nourished Kitchen’s goal is to promote sustainable agriculture and nutrient-dense, whole foods in everyday kitchens. The focus here is on whole, unrefined foods prepared according to traditional methods that optimize nutrient density.

The Mommypotamus

Heather Dessinger is one of Nourishing Our Children’s educational partners. We highly recommend her blog and her book Nourished Baby.

Nourishing Our Children – Chapter 12 Community Resources


https://www.facebook.com/nourishingourchildren

https://www.facebook.com/nourishingourchildren

https://www.facebook.com/nutritionalwisdombookclub?fref=ts

https://www.facebook.com/nutritionalwisdombookclub?fref=ts

http://www.nourishingourchildren.org/Home.html

http://www.nourishingourchildren.org/Home.html

http://www.nourishingourchildren.org/Resources.html

http://www.nourishingourchildren.org/Resources.html

http://nourishingourchildren.wordpress.com

http://nourishingourchildren.wordpress.com

http://villagegreennetwork.com

http://villagegreennetwork.com

http://westonaprice.org

http://westonaprice.org



http://nourishedkitchen.com

http://nourishedkitchen.com

http://www.mommypotamus.com

http://www.mommypotamus.com



Endnotes

Chapter 6 Milk

1. Advertising Educational Foundation. “Got Milk? case history”. Aef.com. Retrieved 2010-11-23.

2. “Marketing campaign case studies: Got Milk?”. Marketing-case-studies.blogspot.com. 2008-04-21. Retrieved 2010-11-23.

3. Clinical & Experimental Allergy. 2007 May; 35(5) 627-630

4. http://www.campylobacterblog.com/2006/06/articles/campylobacter-watch/spoiled-milk-apparently-sickened-1300-inmates-at-11-prisons

5. Drawn up for a Los Angeles County Board of Supervisors vote on permitting raw milk in the County http://www.realmilk.com/foodborne.html



8. (2006) Yuan, Jean W.; Jay, M.T.; et al, “Campylobacteriosis Outbreak Associated with Pasteurized Milk — California, May 2006,” Epidemic Intelligence Service Conference 2007 (CDC), 2007 APR 16; page 62. Available at http://www.cdc.gov/eis/conference/archives/EIS_program%20indd.pdf, accessed 28-May-2007. This was a paper presented at a conference.

9. Jiang and Doyle. Journal of Food Protection 1999;62(7):805-7

10. MMWR Surveillance Summary November 10, 2006 / 55(SS10);1-34 http://www.cdc.gov/mmwr/preview/mmwrhtml/ss5510a1.htm

11. MMWR Surveillance Summary March 17, 2000 / 49(SS01);1-51 http://www.cdc.gov/mmwr/preview/mmwrhtml/ss4901a1.htm

12. MMWR Surveillance Summary October 25, 1996 / 45(SS-5);1-55 http://www.cdc.gov/mmwr/preview/mmwrhtml/00044241.htm

13. The American Journal of Physiology, 1941, 133, 500

14. Jersey Bulletin, 1931, 50:210-211; 224-226, 237

Nourishing Our Children – Endnotes


endnotes

http://www.aef.com/on_campus/classroom/case_histories/3000

http://www.aef.com/on_campus/classroom/case_histories/3000

http://marketing-case-studies.blogspot.com/2008/04/got-milk-campaign.html

http://marketing-case-studies.blogspot.com/2008/04/got-milk-campaign.html

http://www.campylobacterblog.com/2006/06/articles/campylobacter-watch/spoiled-milk-apparently-sickened-1300-inmates-at-11-prisons




http://www.realmilk.com/foodborne.html






http://www.cdc.gov/eis/conference/archives/EIS_program%20indd.pdf

http://www.cdc.gov/eis/conference/archives/EIS_program%20indd.pdf

http://www.cdc.gov/mmwr/preview/mmwrhtml/ss5510a1.htm








http://www.cdc.gov/mmwr/preview/mmwrhtml/00044241.htm




Chapter 7 The Ploy of Soy

1. Studies Showing Adverse Effects of Soy

http://www.westonaprice.org/images/pdfs/fdasoyreferences.pdfhttp://www.westonaprice.org/soy-alert/studies-showing-adverse-effects-of-soyhttp://www.westonaprice.org/soy-alert/studies-showing-adverse-effects-of-isoflavones

2. Nakamura Y, Tsuji S, Tonogai Y. Determination of the levels of isoflavonoids in soybeans and soy-derived foods and estimation of isoflavonoids in the Japanese daily intake. J AOAC Int 2000;83:635-650.

3. Chen J, Campbell TC, Li J, Peto R. Diet, Lifestyle and Mortality in China. A study of the characteristics of 65 counties. Monograph, joint publication of Oxford University Press, Cornell University Press, China People's Medical Publishing House, 1990. USDA-Iowa State University Database on the Isoflavone Content of Foods 1999.

4. A Cassidy, et al "Biological Effects of a Diet of Soy Protein Rich in Isoflavones on the Menstrual Cycle of Premenopausal Women," American Journal of Clinical Nutrition 1994 60: 333-340 (1994).

5. The development of pancreatic function in premature infants after milk-based and soy-based formulas. Pediatr Res 1981 Sep;15(9):1240-1244.

6. Scanning electron microscopy of soy protein-induced damage of small bowel mucosa in infants. J Pediatr Gastroenterol Nutr 1983 May;2(2):271-87.

7. Am J Dis Child 1986 Dec;140(12):1263-1267.

8. Breast feeding and insulin-dependent diabetes mellitus in children. Nutr J Am Coll 1986;5(5):439-441.

9. Breast and soy-formula feedings in early infancy and the prevalence of autoimmune thyroid disease in children. J Am Coll Nutr 1990;9:164-167.

10. Am J Clin Nutr 1998 Dec;68(6 Suppl):1453S-1461S.

11. Uterine adenocarcinoma in mice treated neonatally with genistein. Cancer Res 2001 Jun 1;61(11):4325-8.

12. Exposure to soy-based formula in infancy and endocrinological and reproductive outcomes in young adulthood. JAMA 2001 Nov 21;286(19):2402-3.

13. Bulletin De L’Office Federal De La Sante Publique, no 28, July 20, 1992



http://www.westonaprice.org/images/pdfs/fdasoyreferences.pdf

http://www.westonaprice.org/images/pdfs/fdasoyreferences.pdf

http://www.westonaprice.org/soy-alert/studies-showing-adverse-effects-of-soy

http://www.westonaprice.org/soy-alert/studies-showing-adverse-effects-of-soy

http://www.westonaprice.org/soy-alert/studies-showing-adverse-effects-of-isoflavones

http://www.westonaprice.org/soy-alert/studies-showing-adverse-effects-of-isoflavones

Chapter 8 Water

1. http://www.youtube.com/watch?v=kzgKA5zMitQ

2. Formerly online at: http://ada.org/prof/resources/pubs/epubs/egram/egram_061109.pdf

3. References online at: http://www.fluoridealert.org/studies/infant01/

4. The Dangers of Fluoride and Fluoridation by Michael Schachter M.D., F.A.C.A.M. http://www.mbschachter.com/dangers_of_fluoride_and_fluorida.htm

5. Diet and Nutrition: http://fourfoldhealing.com/2007/12/30/diet-and-nutrition/

6. http://www.safebottles.co.nz/News/Plastics+and+the+Environment.html



http://www.youtube.com/watch?v=kzgKA5zMitQ

http://www.youtube.com/watch?v=kzgKA5zMitQ

http://ada.org/prof/resources/pubs/epubs/egram/egram_061109.pdf

http://ada.org/prof/resources/pubs/epubs/egram/egram_061109.pdf

http://www.fluoridealert.org/studies/infant01/

http://www.fluoridealert.org/studies/infant01/

http://www.mbschachter.com/dangers_of_fluoride_and_fluorida.htm

http://www.mbschachter.com/dangers_of_fluoride_and_fluorida.htm

http://fourfoldhealing.com/2007/12/30/diet-and-nutrition/

http://fourfoldhealing.com/2007/12/30/diet-and-nutrition/

http://www.safebottles.co.nz/News/Plastics+and+the+Environment.html

http://www.safebottles.co.nz/News/Plastics+and+the+Environment.html

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