Health, Beauty and Strength with Nourishing
Traditional Dietsby Sally Fallon, President
The Weston A. Price Foundation
What is a Healthy Diet?USDA Food Pyramid?Atkins Diet?Zone Diet?Vegetarian/Vegan?Macrobiotic?South Beach Diet?Juicing?Food Combining?Metabolic Typing?
Even Lisa is confused!
NPD Photo
Photos from Nutrition and Physical Degeneration copyright and courtesy Price-Pottenger Nutrition Foundation
Swiss Village Photo
Primitive Swiss Villagers
Swiss Bread Photo
Modernized Swiss
Primitive Gaelics
Oats
Eskimo Moms
Primitive Eskimos
Eskimo Decay
1st Gen Eskimos
Seal Oil
Salmon Roe
Navajo &
Sitting Bull
Primitiv e
Indians
Modernized Indians
Primitive Seminoles
Modernized Seminole
South Pacific Map
Primitive South Pacific Boys
Primitive South Pacific Women
South Pacific Foods
South Pacific Decay
South Pacific 1st Generation
Hawaiian TB Ward
Primitive Aborigine Men
Primitive Aborigine Women
Aborigine Decay
Aborigine 1st
Generation
Africa Map
Primitive Africans
Masai
African Decay
Africa 1st Generation
African Boys
Dental Casts of Modernized and
Primitive Individuals
Dental Deformities
The Facial Bones
The Sphenoid and Maxilla
Pottenger’s Cats
MKW
Tommy
Agnes McPhail
Teenager Group
Temptations
Bill Cody’s Wild West Show 1910
Elvis
South American Children
Modern ChildrenMost modern children have thin faces and need braces to straighten their teeth
Thin Faces
Jordana
G o o
Some had no plant foodsSome had few animal foodsSome had mostly cooked foodsSome had large amounts of raw foodsSome had milk products; some did notSome had grains; some did notSome had fruits; some did not
What are the underlying characteristics of these healthy diets?
Great Variety in Traditional Diets
1. No refined or denatured foodsRefined and Denatured
Food Components1930's
Refined SugarWhite Flour
Vegetable OilsCanned Foods
Condensed Milk
Refined and Denatured Food Components
Today
Refined SugarHigh Fructose Corn Syrup
White FlourPasteurized Milk
Skim and Low Fat MilkHydrogenated Fats
Refined Vegetable OilsIsolated Protein Powders
Additives
Factory foods are not Mother Nature’s foods!
“Life in its fullness is Mother Nature obeyed.” Weston A. Price, DDS
FISH AND SHELLFISH: including organs, oil, bones, heads, etc. Weston Price found the best bone structure among those eating seafood
BIRDS: Chicken, ducks, geese, etc., including the organs, fat and skin.
RED MEAT: Beef, goat, sheep, game, etc., with ORGAN MEATS and FAT preferred.
MILK AND MILK PRODUCTS EGGS REPTILES INSECTS
2. Every diet contained animal products
These nutrients are found only in animal products
Vitamin A Vitamin DCholesterol Vitamin B12
Very Long Chain, Superunsaturated fatty acids (AA, EPA and DHA)
These nutrients are more easily absorbed from animal products
Calcium B6 MagnesiumIron Zinc Copper
Animal Food Nutrients
Vitamin B12ONLY IN ANIMAL PRODUCTS: Usable vitamin B12 is found only in animal products. Analogs in soy foods or blue- green algae actually increase body’s need for B12.
EARLY SIGNS OF DEFICIENCY: Fatigue, tingling in the hands and feet, sleep disorders and a tendency to irrational anger.
PSYCHIATRIC DISORDERS: Deficiencies most commonly manifest as psychiatric disorders including depression, dementia, obsessive-compulsive behavior and manic-depression. Many cases diagnosed as Alzheimer’s are B12 deficiency.
DISEASES: Other results of deficiency include multiple sclerosis, anemia, cancer and heart disease.
Vitamin B12 AbsorptionABSORPTION DIFFICULT: Absorbed through a complex process involving an “intrinsic factor,” secreted in the stomach.
VEGETARIANS AND THE ELDERLY: Deficiencies are most likely to appear in VEGETARIANS, who do not consume animal products, and in the ELDERLY and those deficient in hydrochloric acid or pancreatic enzymes, who cannot produce or use the intrinsic factor.
PASTEURIZATION: B-12 is almost completely destroyed by pasteurization.
African Vegetarian
Cow Products
Products that come from cowsEven strict vegans cannot escape dependence on animal products.
3. Dr. Price’s Key Finding
Primitive Diets contain 4 times the
calcium and other minerals, and
10 times the fat-soluble vitamins as
the modern American diet.
Insects Fish Eggs Fish liversFish Liver Oil Fish and Shell Fish
Sea MammalsLiver* Organ Meats*
Eggs* Butter and Cream*Fat of birds* (ducks, geese, chickens)
Fat of monogastrics (pig*, bear, Guinea pig)* From pasture-fed animals
Sources of Vitamins A and D
A question arises as to the efficiency of the human body in removing all of the minerals from the ingested foods. Extensive laboratory determinations have shown that most people cannot absorb more than half of the calcium and phosphorus from the foods eaten. The amounts utilized depend directly on the presence of other substances, particularly fat-soluble vitamins.
It is at this point probably that the greatest breakdown in our modern diet takes place, namely, in the ingestion and utilization of adequate amount of the special activating substances, including the vitamins [A and D] needed for rendering the minerals in the food available to the human system.
It is possible to starve for minerals that are abundant in the foods eaten because they cannot be utilized without an adequate quantity of the fat-soluble activators.
Weston Price, DDSNutrition and Physical Degeneration
The Fat-Soluble Activators A and D
Bricks and Mortar
The body is likea house or temple,built of bricks and mortar
Bricks = Minerals
Mortar = Fat-Soluble Activators A and D
Conversion of Beta-Carotene to Vitamin A
Needed to Convert Carotene to Vitamin AFats in the diet Thyroid HormoneEnzymes (as yet unknown) Vitamin E
Conversion & storage is difficult or impossible forBabies and children DiabeticsIndividuals with poor thyroid functionIndividuals with poor liver functionIndividuals with poor intestinal absorptionIndividuals with high intake of sodium nitrites and nitratesIndividuals exposed to pesticides and other toxinsIndividuals who consume lots of carotene
Even under optimal conditions, plant sources of carotene cannot supply sufficient vitamin A for optimum health.
Conversion Problems
Protein assimilationCalcium assimilation
Proper growthPrevention of birth defects
Proper function of the glandsThyroid function
Immune system functionProduction of stress and sex hormones
Eyes, skin, bones
Vitamin A is Needed for
Cholesterol, the Mother of All Hormones
Pregnenolone Progesterone DOC Corticosterone 18OHAldosteroneCorticosterone
Pregnenolone Progesterone 11 Deoxycortisol Cortisol
DHEA Androstenedione Estradiol
Testosterone
ACTH
Cholesterol
Note: Vitamin A is needed for each conversion.
Trans fats inhibit enzymes that make these conversions.
Pig Study
StressExcess Dietary Protein
Cold WeatherFever and IllnessPhysical Exertion
Exposure to Toxins
Vitamin A Stores are Depleted by
Dioxins and Vitamin ADIOXINS DEPLETE vitamin A stores in the liver. Vitamin A protects against dioxins - almost 80 scientific papers on the interaction of dioxins and vitamin A - take your cod liver oil!
FISH EATERS in Japan do not have high levels of dioxin in the blood, meaning that there are protective factors in the diet.
CHLOROPHYLL prevents absorption of dioxin from the intestinal tract - eat your greens!
Vitamin D MythMYTH - To get adequate vitamin D, just expose your face and hands to sunlight for 10 minutes every day.
TRUTH - The body makes one form of vitamin D out of cholesterol by the action of UV- B sunlight on the skin. However, except in the Tropics, UV-B is available only at MID- DAY during the SUMMER months.
Vitamin DFOOD SOURCES - All healthy primitive groups, including those living in the tropics, had rich dietary sources of vitamin D, such as marine oils, shell fish, insects, lard or butterfat.
NEEDED FOR - Healthy bones, proper growth, mineral metabolism, muscle tone, insulin production, reproduction, immune system function; vitamin D regulation of calcium metabolism essential for healthy nervous system and cell function.
RECEPTORS - Vitamin D receptors found in almost every cell of the body.
SYNTHETIC (VEGETARIAN) VITAMIN D2 = ToxicCauses softening of the hard tissues (bones) and hardening of the soft tissues (organs, arteries). Added to soy, rice, almond and oat milks.
Vitamin A and D Toxicity?LOW VITAMIN D: When vitamin D is low, vitamin A can be toxic, even at low doses; when A is low, vitamin D can be toxic.
ADEQUATE VITAMIN D: With adequate vitamin D - about 1000 IU per day - vitamin A is not toxic even at very high doses.
VITAMIN A FORTIFICATION: Fortification of lowfat milk, cereals, etc. with vitamin A in northern countries, such as Sweden, where vitamin D intakes are inadequate, has led to osteoporosis.
BEST RATIO: The ratio of A to D in cod liver oil should be at 10 to 1 or less. Many brands of cod liver oil contain almost no vitamin D, which is removed during processing.
HIGH VITAMIN COD LIVER OIL: Available through our recommended suppliers, has good A/D ratios, and supplies a good level of vitamin A in small amounts of cod liver oil.
African Protestors
Shrimp Paste
Sources of Fat-Soluble Activators in the Traditional African Diet
Sources of Fat-Soluble Activators in the Traditional American Diet
Also: Organ meats such as liver, and contained in sausage, scrapple, liverwurst, etc.
Lard
They’re HappyVitamin D in lard helps the body make neuro- chemicals that protect against depression.
Price Factor or Activator XCATALYST: Discovered by Weston Price, a potent catalyst for vitamin and mineral absorption.GROWTH: Important factor in the growth of children; has potent curative powers.SACRED FOODS: Found in foods considered sacred by primitive populations--liver and other organ meats from grazing cattle; marine oils, fish eggs and shellfish; and butter from cows eating rapidly growing green grass.BASIS: Green growing plants which have an unknown factor that animals transform and store in certain fatty tissues.PRIMITIVE DIETS: All healthy primitive groups had a source of the Price Factor in their diets.RESEARCH NEEDED: More research is needed to determine sources and chemical composition.
Activator X = Vitamin K2GROWTH: Plays important role, especially in facial development. (Sign of deficiency: Underdevelopment of middle third of the face.)
BONES AND TEETH: Needed for deposition of phosphorus and calcium in bones and teeth
HEART DISEASE: Prevents calcification and inflammation of the arteries
BRAIN: Involved in synthesis of myelin sheath; supports learning capacity
REPRODUCTION: Vital for normal reproduction
The Synergy of Vitamins A, D and K
Vitamin K activates proteins after signaling by Vitamins A and D
Vitamins A and D tell cells to make certain proteins
Peruvian Girl Best Sources of Vitamin K (Activator X)Fish Eggs
Goose and Duck Liver
High-Vitamin Butter
Shellfish
Cheese
Organ Meats?
High-Vitamin Cod Liver Oil and High-Vitamin Butter Oil
Dr. Weston Price found that high-vitamin cod
liver oil given with high- vitamin butter oil was a
very powerful combination for mineral
absorption. He used this combination to treat
tooth decay, bone and growth problems,
arthritis and many other disease conditions.
How Much Cod Liver Oil?MAINTENANCE DOSE for adults provides 10,000 IU vitamin A per day, from 2 tsp regular cod liver oil or 1 tsp high-vitamin CLO. PREGNANCY AND LACTATION: 20,000 IU vitamin A per day.ILLNESS AND SURGERY: Those recovering can take higher amounts - even up to 90,000 IU per day for a short period of time.BABIES AND CHILDREN should receive 5,000 IU vitamin A per day from cod liver oil.BOOKS ON INFANT FEEDING: Before 1950, recommended 2 teaspoons cod liver oil for babies 3 months and older.SYNERGY: Cod liver oil works synergistically with saturated fat. The best combination is cod liver oil in a diet containing butter from grass-fed cows.HIGH-VITAMIN BUTTER OIL: Recommended in addition to CLO for pregnant, nursing women and those with health problems.
Key Nutrients for Brain Development
VITAMIN A: Cod Liver Oil, Liver, Fish Eggs, and Butter and Egg Yolks from Grass-Fed Animals
VITAMIN D: Cod Liver Oil, Lard, Fish Eggs, and Butter and Egg Yolks from Grass-Fed Animals
CHOLINE: Liver, Egg Yolks
DHA: Cod Liver Oil, Liver, Butter, Fish Eggs, Egg Yolks
ZINC: Red Meat, Shell Fish
Liver: No food higher in nutrientsPer 100 g Apple Carrots Red Meat Liver
Phosphorus 6 mg 31 mg 140 mg 476 mg
Iron .1 mg .6 mg 3.3 mg 8.8 mg
Zinc .05 mg .3 mg 4.4 mg 4.0 mg
Copper .04 mg .08 mg .2 mg 12 mg
Vitamin B2 .02 mg .05 mg .2 mg 4.2 mg
Vitamin A 0 0 40 IU 53,400 IU
Vitamin C 7 mg 6 mg 0 27 mg
Vitamin B6 .03 mg .1 mg .07 mg .73 mg
Vitamin B12 0 0 1.84 mg 111.3 mg
Eat liver fried, grilled, with bacon, in sausage, pate and liverwurst.
CalciumPRIMITIVE DIETS: At least 1500 mg per day
US GOV’T RECOMMENDATION: 800-1200 mg per day
1500 Mg Calcium is in:
5 Cups Whole Milk = 805 calories7-8 Ounces Cheese = 900 calories40 Carrots = 1680 calories
9 Cups Ice Cream = 2517 calories32 Chocolate Cupcakes = 4117 calories 4.5 Cups Almonds = 4077 calories 78 Slices Whole Wheat Bread = 4305 calories
4. All cultures cooked some or most of their food… but they always ate some of their animal foods raw.
Examples of Raw Animal Foods
Raw milk, butter and cream
Raw cheeses
Raw and Marinated fish
Traditional ethnic raw meat dishes (steak tartare, carpaccio, kibbeh, etc.)
Vitamin B6 Deficiency Linked to
• Diabetes• Heart disease• Nervous
disorders• Cancer• Kidney failure• Asthma
• PMS• Morning sickness• Toxemia of pregnancy• Alcoholism• Sickle cell anemia• Carpel Tunnel
Syndrome
Real Cheese
5. High Food Enzyme Content
Types of EnzymesMETABOLIC
(1,000s discovered)Delta desaturase
Superoxide dismutase
Gluththione peroxidase
CatalaseLysyl oxidase
DIGESTIVE(about 22)Pancreatin
PepsinTrypsinLactase
GalactasePhosphatase
FOOD(3 types)
AmalysesLipases
Proteases
When the diet contains food enzymes, the body is spared from making some digestive enzymes and therefore has more energy.
Food enzymes are destroyed at 118o F wet heat, 150o F dry heat.
Examples of Enzyme-Rich FoodsRaw dairy products
Raw meat and fish
Raw honey
Tropical fruits
Cold pressed oils (extra virgin olive oil)
Wine and unpasteurized beer
Lacto-fermented (enzyme enhanced) vegetables fruitsmeats fishdairy products beverages
Lacto-Fermented Condiments
Beet relishGinger carrotsCortido
(spicy So. American sauerkraut)
Pineapple chutneyRaspberry syrupApricot butter
Lacto-Fermented Beverages
Kombucha
Kvass
Sour Grain Drink
6. Seeds, grains, legumes & nuts are soaked, sprouted, fermented
or naturally leavenedDeactivates ENZYME INHIBITORS (block digestion)Neutralizes PHYTIC ACID (blocks mineral absorption)
Neutralizes TANNINS and LECTINS (irritants)
Pre-digests COMPLEX STARCHES & SUGARS (hard to digest)
Begins breakdown of GLUTEN (hard to digest; can be toxic)
Begins breakdown of CELLULOSE (impossible to digest)
Proper preparation makes seed foods more digestible and their nutrients more available.
Herbivore Stomachs
Human Stomachs
Gorilla and Man
Proper Preparation of Seed Foods
Imitates natural factors that neutralizethe seed’s “preservatives”
and allow it to sprout:
Moisture
Warmth
Slight Acidity
Time
Problems with Soy FoodsPHYTIC ACID: Blocks absorption of calcium, magnesium, iron, copper and especially zinc.
PROTEASE INHIBITORS: Block protein digestion, cause swelling of pancreas.
ISOFLAVONES: Block thyroid function and cause endocrine disruption. Lower cholesterol
LECTINS: Irritating to the gastrointestinal tract.
MANGANESE: High levels can cause brain damage in infants
OXALATES: High levels can cause kidney stones.
Definition of Terms
SOY PROTEIN ISOLATE (SPI) - a protein- rich powder extracted by an industrial process from the waste product of soy oil manufacturing.
ISOFLAVONES - 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.
Soy Protein IsolatePROCESSING: Produced using many chemicals and at high temperatures and pressures, lysine destroyed
ANTINTURIENTS: Processing reduces but does not eliminate antinutrients
DEFICIENCIES: In rats, increased requirements for vitamins E, K, D and B12, created deficiency symptoms of calcium, magnesium, manganese, molybdenum, copper, iron and zinc
GRAS: 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 of Soy Protein IsolateNITRATES - carcinogens
LYSINONALANINE - a toxin
ALUMINUM - 10 times higher in soy-based formula than milk-based formula
FLUORIDE COMPOUNDS - very high in soy formula
MSG – Free Glutamic Acid, a neurotoxin
Traditional & Modern Soy FoodsTRADITIONALMisoSoy SauceTempehNattoTofuSoy MilkConsumed in small amounts
MODERNBac O Bits Hamburger HelperSoy Milk Soy CheeseSoy Yogurt Soy Ice CreamSoy Burgers Soy Hot DogsDiet Drinks Protein DrinksHamburgers Bread“Health” bars (Zone, Balance, Atkins)
Tofu in cheesecake, dips, etc.Isoflavone supplements
Soy Foods are Imitation Foods!
Soy Foods in Asian Diets
JAPAN: Average soy consumption is about 30 g per day (2 tablespoons). 65% of calories in the Japanese diet come from fish.
CHINA: Average soy consumption is about 10 g per day (2 teaspoons). 65% of calories in the Chinese diet come from pork (meat and fat).
Reproductive problems, infertility, thyroid disease and liver disease due to dietary intake of isoflavones have been observed for several species of animals including:
mice rats
cheetah sturgeon
quail sheep
pigs marmoset monkeys
Soy Problems in Animals
Soy-Based Infant Formula
Phytoestrogens in Diets of Infants and Adults
Average Isoflavones Isoflavone per Kg ofIntake Body Weight*
Japan (1996 survey) 10 mg 0.17 mgJapan (1998 survey) 25 mg 0.42 mgJapan (2000 survey) 28 mg 0.47 mgJapanese women receiving adequate iodine, causing thyroid
suppression 38 mg 0.60 mg In American women, causing hormonal changes after 1 month
45 mg 0.75 mgFDA recommended for adults 25 mg 0.42 mg
In children receiving soy formula 38 mg 6.25 mg
* Assumed 60 kg for adults, 6 kg for infants
Studies on Soy Infant Feeding1981 Lebenthal: Soy formula increases indications of pancreatic stress in infants.1983 Poley and Klein: Soy feeding caused damage to small bowel mucosa in 2 infants.1986 Freni-Titulaer: Soy formula associated with premature development in girls (development before the age of 8).1986 Fort: Soy-fed infants twice as likely to develop diabetes. In 1990, soy feeding associated with autoimmune thyroid disease.1998 Setchell: Serum estrogens 13,000-22,000 times higher in soy-fed infants.2001 Newbold: Genistein in soy found more carcinogenic than DES, especially during growth.2001 Strom: Soy-fed infants had more reproductive problems and asthma as adults. (Reported as vindication of soy formula!).
Other Soy Studies1996 Petrakis: Dietary estrogens stimulate human breast cells to enter the cell cycle1999 Nilausen and Meinertz: Soy protein raised Lp(a), indicating that it is atherogenic1999 White: Consumption of tofu associated with brain aging2000 Nagata: Lower testosterone, higher estrogen in men eating more soy foods2002 Chiang: The isoflavone genistein in soy found to inhibit potassium in Guinea pigs, leading to heart arrhythmias.
Many recent studies (2000-2003) document hormone disruption in pregnant and infant rats and mice exposed to soy isoflavones at levels typically found in diets of those consuming modern soy foods.
Soy and Hot Flashes
Six studies carried out between 2000 and 2003 found that consumption of soy had NO effect on hot flashes and other symptoms of menopause.
ResourcesThe Weston A. Price Foundation
www.westonaprice.orgQuarterly Magazine
Informational Brochures
Yearly Shopping Guide
Annual Conference
Local Chapters
Resources www.NewTrendsPublishing.com
NewTrends Publishing(877) 707-1776Important books on diet and health
Resources
The Price-Pottenger Nutrition Foundation www.price-pottenger.org
(619) 462-7600
SummaryTraditional diets maximized nutrients while
modern diets minimize nutrientsTRADITIONAL DIETS MODERN DIETSFoods from fertile soil Foods from depleted soilOrgan meats over muscle meats Muscle meats, few organs Animal fats Vegetable oilsAnimals on pasture Animals in confinementDairy products raw and/or fermented Dairy products pasteurizedGrains and legumes soaked/fermented Grains refined, extrudedBone broths MSG, artificial flavoringsUnrefined sweeteners (honey, maple syrup) Refined sweetenersLacto-fermented vegetables Canned vegetablesLacto-fermented beverages Modern soft drinksUnrefined salt Refined saltNatural vitamins in foods Synthetic vitamins added Traditional Cooking Microwave, IrradiationTraditional seeds/Open pollination Hybrid seeds, GMO seeds
SummaryTraditional diets maximized nutrients while
modern diets minimize nutrientsTRADITIONAL DIETS MODERN DIETSFoods from fertile soil Foods from depleted soilOrgan meats over muscle meats Muscle meats, few organs Animal fats Vegetable oilsAnimals on pasture Animals in confinementDairy products raw and/or fermented Dairy products pasteurizedGrains and legumes soaked/fermented Grains refined, extrudedBone broths MSG, artificial flavoringsUnrefined sweeteners (honey, maple syrup) Refined sweetenersLacto-fermented vegetables Canned vegetablesLacto-fermented beverages Modern soft drinksUnrefined salt Refined saltNatural vitamins in foods Synthetic vitamins added Traditional Cooking Microwave, IrradiationTraditional seeds/Open pollination Hybrid seeds, GMO seeds
Health, Beauty and Strength with Nourishing
Traditional Diets
Part II
7. Total fat content of traditional diets varies from 30% to 80% of calories, but only about 4%
of calories come from polyunsaturated fatty acids.
Longer-Chain Fatty Acids
18-Carbon Fatty Acids
Arteries: The Good and the Pathological
Good artery - smooth, elastic and pink.
Saturated and mono- unsaturated fats do not react or harm arteries.
Damaged arteries - crusty and yellowish.
Damage caused by free radicals from rancid, processed vegetable oils!
Shorter-Chain Fatty Acids
Roles of Short and Medium- Chain Fatty Acids
METABOLISM – Raise body temperature and give quick energy
WEIGHT LOSS – Never stored as fat; used for energy
IMMUNE SYSTEM – Stimulate the immune system
INTERCELLULAR COMMUNICATION – Help prevent cancer
ANTI-MICROBIAL – Kill pathogens including candida in the gut
Triglyceride
Who’s Afraid of Saturated Fat?
Don’t worry, Lisa. None of this is true!
Clogs arteries!
Causes Cancer!
Inflammation!
Makes you fat!
Bad for the liver!
Heart attack!
The Many Roles of Saturated FatCELL MEMBRANES – should be 50% saturated fatty acids.
BONES – Saturated fats help the body put calcium in the bones.
HEART DISEASE – Lower Lp(a), a marker for heart disease.
HEART FUNCTION – Saturated fats are preferred food for the heart.
LIVER – Saturated fats protect the liver from alcohol & other poisons.
LUNGS – Can’t function without saturated fats.
KIDNEYS – Can’t function without saturated fats.
IMMUNE SYSTEM – Enhanced by saturated fats.
ESSENTIAL FATTY ACIDS – Work together with saturated fats.
Cell Membranes
Most of the fatty acids in the cell membrane need to be straight, saturated fatty acids, so they pack together “like logs” and give stability to the membrane. Small numbers of polyunsaturated fatty acids (always bent) are located close to the transport proteins to make transport channels through the lipid membranes.
Cave Painting
"In Framingham, Massachusetts, the more saturated fat one ate, the more cholesterol one ate, the more calories one ate, the lower people's serum cholesterol… we found that the people who ate the most cholesterol, ate the most saturated fat, ate the most calories weighed the least and were the most physically active."
William Castelli, DirectorThe Framingham Study
Source: Archives of Internal Medicine 1992
Fent
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Animal Fats Linked to Increased Breast Cancer Risk, Study FindsNewspaper report on Study published in Journal of the National Cancer Institute: “Eating high-fat red meats and dairy products such as cream may increase the risk of breast cancer in pre- menopausal women… I would not recommend that [Atkins] diet for pre-menopausal women unless they replace red meat with poultry and fish... Breast cancer risk increases 58% by eating animal fat.”
Diet of 14% animal fat, chance of getting breast cancer 0.68%
Diet of 18-21% calories as animal fat, chance of getting breast cancer 0.88%
Diet of more than 21% animal fat, chance of getting breast cancer 0.73%
MANY FLAWS IN THE STUDY
Twice as many smokers in group with highest animal fat compared to lowest
Fat percentages determined by dietary recall, surveyed only two times during the study
Highest quintile had the greatest range (21-46%)
Differences actually very small; could have been due to other variables.
The highest level of animal fat had lower risk
Trivial differences reported with great hoopla in media
Many studies showing animal fats have no effect on breast cancer rates not reported
Patients who had already had a heart attack were divided into 3 groups:
Polyunsaturated Corn OilMonounsaturated Olive OilSaturated Animal Fats
1. Corn Oil Group had 30% lower cholesterol but only 52% alive after 2 years
2. Olive Oil Group had 57% alive after 2 years
3. Animal Fat Group had 75% alive after 2 years
Source: British Medical Journal 1965 1:1531-33
1965 Study on Fats
Fatty Acid Profile of High Oleic Oils
Fatty Acid Profile of Common Animal Fats
Shorter/Med Saturates Longer Saturates Oleic ( Omega-6 Omega-3
Fatty Acids in Grass-Fed and Grain-Fed Beef
Nutrients/100 g Grass-Fed Grain-FedWater 68 64Total Fat 13 17Saturated Fat 7 7Monounsaturated Fat 5 9Omega-6 Fatty Acids .36 .56Omega-3 Fatty Acids .12 .09Omega-3/Omega-6 1 to 3 1 to 6Source: U. of Neb. (Lincoln) Inst. of Agriculture and Natural Resources
Why Grass-Fed is BestMore Fat-Soluble Vitamins – A, D, E, K - in the fat.
More CLA - anti-cancer/weight loss compound - in the fat.
More minerals - mostly in the fat.
To get the benefits of grass feeding... you must eat the fat!
And I will send grass in thy fields for thy cattle, that thou mayest eat and be satisfied.
Deut 11:15
Fatty Acid Profile of Tropical Oils
Essential Fatty Acid Content of Primitive and Modern Diets
Fatty Acid Profiles of Polyunsaturated Oils
Modern Edible Oil Processing
Source: Fats and Oils: Formulating and Processing for Applications,
Richard D. O’Brien 1998
Problems Associated with Consumption of Polyunsaturated OilsIncreased cancerIncreased heart diseaseIncreased wrinkles 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 cholesterol
Source:Pinckney, The Cholesterol Controversy
Natural Sources of Essential Fatty Acids
GRAINS LEGUMES
NUTS FISH
ANIMAL FATS EGGS
VEGETABLES FRUITS
Polyunsaturated fatty acids are protected from damage when they are in whole foods.
8. Nearly Equal Amounts of Omega-6 and Omega-3
Fatty Acids
Essential Fatty Acids in Primitive and Modern Diets
EFA Profile of Free-Range* and Battery Eggs
* Greek chickens on fish-based feedSource: Simopauls and Salem, AJCN
OMEGA-6 PATHWAY OMEGA-3 PATHWAY
Prostaglandin Pathways
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These conditions interfere with EFA conversion pathway
Malnutrition
Diabetes
Trans fatty acids
Excess omega-6
Excess sugar
Poor pituitary function
Low thyroid function
Vitamin B6 deficiency
Biotin deficiency
Vitamin B12 deficiency
Vitamin E deficiency
Protein deficiency
Zinc deficiency
Over-eating
Alcohol
Conditions caused by defective Delta-6 desaturase function
Diabetes
Alcoholism
Cancer
Premature aging
High cholesterol
Crohn's disease
Cirrhosis of liver
Cystic fibrosis
Eczema
PMS
Non-cancerous breast disease
Sjogren's syndrome
Scleroderma
Ulcerative colitis
Irritable bowel syndrome
Food Sources of Elongated Fatty Acids
Omega-6GLA (18:3): Evening primrose, borage, black currant oilsDGLA (20:3): Liver and other organ meatsAA (20:4): Butter, lard, animal fats, brain, organ meats,
egg yolks, seaweed
Omega-3EPA (20:5) Fish liver oils, fish eggsDHA (22:5) Butterfat, pastured egg yolks, fish liver oils,
fish eggs, liver, brain, organ meats
The Sacred Foods!
9. All diets contained some saltSea salt
Salt flats and mined salt
Ashes of marsh grasses
Meat and milk products
Blood and urine
More salt needed with cooked foods
Protein digestion
Carbohydrate digestion
Development of brain
Adrenal function
Cellular metabolism
Salt is needed for
Traditional Salt Production
Traditional salt production involved the simple evaporation of sea water. The salt was rich in magnesium and trace minerals.
Modern salt has all the magnesium and trace minerals removed and contains aluminum-based additives.
Sea Salt
Salt should be gray, beige or pink (not white), indicating the presence of minerals.
10. All traditional cultures made use of bones,
usually as bone broth1. Supplies calcium and other minerals in a
form easy to assimilate
2. Supplies nutrients that help build healthy cartilage
3. Supplies amino acids that help the body detoxify
4. Supplies gelatin to help digestion
RAW FOODS are HYDROPHILIC - they attract liquids, including digestive juices
COOKED FOODS are HYDROPHOBIC - they repel liquids, including digestive juices
GELATIN is HYDROPHILIC - it attracts liquids, including digestive juices
Gelatin-rich broth added to a meal containing cooked foods promotes full digestion and complete assimilation.
Hydrophilic
Gelatin is useful in the treatment of
malnutrition
dysentery
infectious diseases
poor digestion/assimilation
irritation of digestive tract
Crohn's disease
colitis
ulcers
tuberculosis
diabetes
muscular dystrophy
fatigue
jaundice
allergies
infant feeding
Easy Digestion: The Solution to Fatigue
Raw Dairy, not pasteurized
Proper Preparation of Grains
Lacto-Fermented foods, rich in enzymes
Gelatin-rich bone broths
Less energy required for digestion = More energy for you!
11. Traditional cultures made provisions for future generations
Special foods for parents-to-be, pregnant women, nursing women
& growing children
Spacing of children
Principles of proper diet taughtto the young
This woman from Fiji has
walked many miles to obtain a
special food for the baby growing in her womb.
Sisters
Kennedys
Brothers
How to Change Your Diet
for the Better
1. Make Your Own Salad Dressing
Salad Dressing 1
Good quality mustard Cold-pressed olive oil
Raw vinegar Expeller-expressed flax oil
Basic Salad Dressing
Salad Dressing 2
Salad Dressing 3
Salad Dressing 4
Salad Dressing 5
Fatty Acid Profile of Flax Oil
Salad Dressing 6
Commercial Salad Dressings
=
Bad, rancid oils + Bad additives = Health Crisis
Salad Dressing ComparisonCOMMERCIAL DRESSING
Processed Vegetable OilsMostly Rancid Omega-6Trans Fatty AcidsFree Radicals PolymersCyclic CompoundsAldehydes KetonesEpoxides Hydropic-Oxides
PreservativesAdditivesFlavoringsCost about$1.50 per cup
HOMEMADE DRESSING
Extra Virgin Olive OilStable Oleic AcidVitamin EAnti-OxidantsVanadium
Expeller Expressed Flax Seed Oil
Omega-3 EFA'sVitamin EAnti-oxidants
Cost about $1.50 per cup =
Redressing the Omega-6/Omega-3 Balance
ELIMINATE all commercial vegetables oils from the diet.
USE FLAX OIL, a source of omega-3 fatty acids, in SMALL amounts in salad dressing (about ½ teaspoon per day).
CHOOSE ORGANIC AND PASTURE FED animal and plant foods for a good source of omega-3 fatty acids.
Canola OilA New Fangled Oil
A new oil created by genetic manipulation from the rape seed.
Fatty Acid Profile: 7% Saturated, 65% monounsaturated, 19% omega-6 and 9% omega-3, seemingly “heart healthy.”
But animal studies indicate canola oil greatly increases the body’s need for vitamin E, causes heart lesions in test animals, increases platelet clumping and causes deaths in stroke-prone rats.
Canola Cans
2. Switch to Butter - Avoid Hydrogenated Oils
... And see thou hurt not the oil... Rev 6:6
Oils with catalyst subjected to hydrogen gas in a high-pressure,
high-temperature reactor.
Oils mixed with a nickel
catalyst
Soap-like emulsifiers
mixed in
Advertising promotes margarine
as a health food
Soy beans, corn, cottonseed or canola seeds
Oil steam cleaned again to remove
horrible odor
Oils extracted by high temperature
& pressure
Remaining fraction of oils removed with hexane and other solvents
Oils, now rancid, steam cleaned to
remove all vitamins & anti-oxidants (but
pesticides and solvents remain!)
Mixture is packaged in blocks or tubs
Margarine Manufacture
Artificial flavors, synthetic vitamins and
natural color added
Gray color removed by bleaching
Trans Fatty Acid
Atherosclerosis Heart Disease CancerDegeneration of Joints and Tendons
Osteoporosis DiabetesAutoimmune Diseases
Eczema Psoriasis PMSLowered testosterone, lowered sperm count
Failure to Grow Learning DisabilitiesLow Birth Weight BabiesReduced Visual Acuity
Reduced Fat Content in Mothers' Milk
Diseases Caused or Exacerbated by Hydrogenated (trans) Fats
Saturated Fats vs. Trans FatsSaturated Fats Trans Fats
Cell Membranes Essential for healthy function
Interfere with healthy function
Hormones Enhance hormone production
Interfere with hormone production
Inflammation Suppress Encourage
Heart Disease Lower Lp(a). Raise “good” cholesterol
Raise Lp(a). Lower “good”cholesterol
Omega-3 Put in tissues and conserve
Reduce levels in tissues
Diabetes Help insulin receptors Inhibit insulin receptors
Immune System Enhance Depress
Prostaglandins Encourage production and balance
Depress production; cause imbalances
Margarine
Soft Spread 1
Butter Soft Spread
Soft Spread 2
Soft Spread 3
Snack Foods
Chips
p
FishNChips 3
Good Things in ButterVitamin A**Vitamin D**Vitamin E**Vitamin KCopper**Zinc**Chromium**Selenium**Iodine**
Shorter Chain Fatty AcidsEssential Fatty Acids
(perfect balance)LecithinWulzen Factor*Price Factor or Activator X**CholesterolGlycosphingolipidsConjugated Linoleic Acid (CLA)**
* Destroyed by Pasteurization** Much more if cows on green grass
Disease Trends and Butter Consumption
Heart Disease Study by Weston PriceUpper Line (Parabola): Hours of sunlightDotted Line: Fat-Soluble Activators in Local ButterfatSolid Line: Deaths from Heart Attacks & Pneumonia in Local Hospitals
The Oiling of America! U.S. Dietary Fat
Animal and Vegetable sources
Sou
rce:
HN
IS-U
SD
A
Good Fats, Bad FatsGood Fats
Butter, beef tallow, lamb tallow, lardChicken, goose and duck fatCold pressed olive oil, sesame oil and flax oilTropical Oils—Coconut Oil and Palm OilFish Liver Oils, such as cod liver oil
Bad FatsAll partially hydrogenated fats including margarine and
shortening used in processed foodsIndustrially processed vegetable oils, especially soy, safflower,
corn, cottonseed, and canolaAll fats, especially polyunsaturated oils, heated to very high
temperatures
HIGH QUALITY =whole dairy products from pastured cowseggs from pastured chickensmeats from pastured animalsorgan meats from pastured animalsfish eggsfish and shellfishcod liver oil
3. Make sure your diet contains sufficient HIGH QUALITY animal
products, some raw
Remember the Activators!
VITAMIN ASea Food
Shellfish and Fish Liver Oils
Land Animals Eating Green GrassFat and Organ Meats
VITAMIN DSea Food
Shellfish and Fish Liver Oils
Land Animalsin Bright Sunlight
Fat and Organ Meats
Grass-based farming is the basis of Good Health because it ensures the presence of the activators - NOT because the meat is lean or higher in 18-carbon omega-3 fatty acids.
Fish Roe
The Pastured Poultry Model
Confinement chickens
Confinement Chicken Operations
As many as 65,000 bird under one roof.
Birds kept in cages stacked several high.
Dead birds are collected every day.
Animals in
Confinement
Supermarket Egg
Pastured Egg
Organic Egg
EGG YOLKS A POTENT SOURCE: In 1929, researchers tested a variety of foods for vitamin D content and found the second most potent source of vitamin D was egg yolk. (Number one was cod liver oil.)
Egg Yolks and Vitamin D
BRIGHT SUNLIGHT REQUIRED: The amount of vitamin D in egg yolks varies. Researchers in Kansas compared vitamin Din egg yolks under various conditions. Only those exposed to bright sunlight (containing UV-B light) or those exposed to a lamp producing UV-B light resulted in eggs with sufficient levels of vitamin D. Egg yolks from chickens under glass or in cages produced rickets in rats.
Confinement vs. Grass-Fed Butter Butter
Chicken Livers
Pasture Raised Conventional Organic
Modern Farming
ResourcesThe Weston A. Price Foundation
www.westonaprice.orgQuarterly Magazine
Informational Brochures
Yearly Shopping Guide
Annual Conference
Local Chapters
Resources www.NewTrendsPublishing.com
NewTrends Publishing(877) 707-1776Important books on diet and health
Resources
The Price-Pottenger Nutrition Foundation www.price-pottenger.org
(619) 462-7600
SummaryTraditional diets maximized nutrients while
modern diets minimize nutrientsTRADITIONAL DIETS MODERN DIETSFoods from fertile soil Foods from depleted soilOrgan meats over muscle meats Muscle meats, few organs Animal fats Vegetable oilsAnimals on pasture Animals in confinementDairy products raw and/or fermented Dairy products pasteurizedGrains and legumes soaked/fermented Grains refined, extrudedBone broths MSG, artificial flavoringsUnrefined sweeteners (honey, maple syrup) Refined sweetenersLacto-fermented vegetables Canned vegetablesLacto-fermented beverages Modern soft drinksUnrefined salt Refined saltNatural vitamins in foods Synthetic vitamins added Traditional Cooking Microwave, IrradiationTraditional seeds/Open pollination Hybrid seeds, GMO seeds
SummaryTraditional diets maximized nutrients while
modern diets minimize nutrientsTRADITIONAL DIETS MODERN DIETSFoods from fertile soil Foods from depleted soilOrgan meats over muscle meats Muscle meats, few organs Animal fats Vegetable oilsAnimals on pasture Animals in confinementDairy products raw and/or fermented Dairy products pasteurizedGrains and legumes soaked/fermented Grains refined, extrudedBone broths MSG, artificial flavoringsUnrefined sweeteners (honey, maple syrup) Refined sweetenersLacto-fermented vegetables Canned vegetablesLacto-fermented beverages Modern soft drinksUnrefined salt Refined saltNatural vitamins in foods Synthetic vitamins added Traditional Cooking Microwave, IrradiationTraditional seeds/Open pollination Hybrid seeds, GMO seeds
Health, Beauty andStrength with Nourishing
Traditional Diets
Part III
Modern Commercial Milkversus
Real MilkFULL-FAT
PASTURE-FED
UNPROCESSED
Raw Milk is Uniquely SafeConsider the calf, bornin the muck, which then suckles on its mother’s manure-covered teat. How can that calf survive?
Because raw milk contains multiple, redundant systems of bioactive components that can reduce or eliminate populations of pathogenic bacteria.
Built-In Protective Systems in Raw Milk Lactoperoxidase
Uses small amounts of H2 O2 and free radicals to seek out and destroy bad bacteria
In all mammalian secretions—breast milk, tears, etc.
Lactoperoxidase levels 10 times higher in goat milk than in breast milk
Other countries are looking into using lactoperoxidase instead of pasteurization to ensure safety of commercial milk
British Journal of Nutrition (2000), 84, Suppl. 1. S19-S25.Indian Journal Exp Biology Vol. 36, August 1998, pp 808-810.1991 J Dairy Sci 74:783-787Life Sciences, Vol 66, No 23, pp 2433-2439, 2000
Built-In Protective Systems in Raw Milk Other Bio-Active Components I
Lactoferrin - Steals iron away from pathogens and carries it through the gut wall into the blood stream; stimulates the immune system.
Polysaccharides - Encourage the growth of good bacteria in the gut; protect the gut wall
Medium-Chain Fatty Acids - Disrupt cell walls of bad bacteria; levels so high in goat milk that the test for the presence of antibiotics had to be changed.
Enzymes - Disrupts bacterial cell walls.
Antibodies - Bind to foreign microbes and prevent them from migrating outside the gut; initiate immune response.
(British Journal of Nutrition (2000) 84. Suppl. 1, S3-S10, S11-S17)
Built-In Protective Systems in Raw Milk Other Bioactive Components II
White Blood Cells – Produce antibodies against specific bacteria
B-lymphocytes – Kill foreign bacteria; call in other parts of the immune system
Macrophages – Engulf foreign proteins and bacteria
Neutrophils – Kill infected cells; mobilize other parts of the immune system
T-lymphocytes – Multiply if bad bacteria are present; produce immune-strengthening compounds.
Built-In Protective Systems in Raw Milk Other Bioactive Components III
Lysosyme – Kills bacteria by digesting their cell walls.
Hormones & Growth Factors – Stimulate maturation of gut cells; prevents “leaky” gut.
Mucins – Adhere to bacteria and viruses, preventing those organisms from attaching to the mucosa and causing disease.
Oligosaccharides – Protect other components from being destroyed by stomach acids and enzymes; bind to bacteria and prevent them from attaching to the gut lining; other functions just being discovered.
Built-In Protective Systems in Raw Milk Other Bioactive Components IV
B12 Binding Protein – Reduces vitamin B-12 in the colon, which harmful bacteria need for growth
Bifidus Factor – Promotes growth of Lactobacillum bifidis, a helpful bacteria in baby’s gut, which helps crowd out dangerous germs
Fibronectin – Increases antimicrobial activity of macrophages and helps to repair damaged tissues.
Destruction of Safety Systems by Pasteurization
Component Breast Milk
Raw Milk
Pasteurized Milk
Infant Formula
B-lymphocytesMacrophagesNeutrophilsLymphocytesIgA/IgG AntibodiesB12 Binding ProteinBifidus FactorMed-Chain Fatty AcidsFibronectinGamma-InterferonLactoferrinLyxozymeMucin A/Oligo.Hormones/G. Factors
XXXXXXXXXXXXXX
XXXXXXXXXXXXXX
inactivatedinactivatedinactivatedinactivatedinactivatedinactivatedinactivated
reducedinactivatedinactivatedinactivatedinactivated
reducedreduced
inactivatedinactivatedinactivatedinactivatedinactivatedinactivatedinactivated
reducedinactivatedinactivatedinactivatedinactivatedinactivatedinactivated
Scientific American, December 1995, The Lancet, Nov 17, 1984
Pasteurized Milk More Hazardous Than Raw MilkRAW MILK: Incidence of food-borne illness from raw milk – 1.9 cases per 100,000 people, 1973-1992.
(American Journal Public Health Aug 1998, Vol 88., No 8)
FOODS PLUS PASTEURIZED MILK: Based on CDC website, incidence of food-borne illness from all foods including pasteurized milk – 4.7 cases per 100,000 people, 1993-1997. (US Census Bureau 1997 population estimate 267,783,607)
OTHER FOODS : Based on CDC website of reported food-borne illness from other foods – 6.4 cases per 100,000 people, per year from 1993-1997.
THEREFORE, the incidence of food-borne illness from consuming raw milk is 2.5 times lower than the incidence of food- borne illness from consuming pasteurized milk; and 3.5 times lower than the incidence of food-borne illness from consuming other foods.
Food-borne Illnesses Associated with Milk: A Comparison with Other Foods - 1997
MM
WR
Vol
45, N
o S
S-5
Food No. of Outbreaks % No. of
Cases %Milk 2 0.4 23 0.2Salads 21 4.2 1104 9.2Fruits and Vegetables
15 3.0 719 6.0
Eggs 3 0.6 91 0.8Chicken 9 1.8 256 2.1
Pasteurized milk is safer than other foods andraw milk is safer than pasteurized milk.
Some Outbreaks of Food Borne Illness Due to Pasteurized Milk
1997: 28 persons ill from Salmonella in California1996: 46 persons ill from Campylobacter /Salmonella in California1994: 105 persons ill from E. coil and Listeria in California 1993: 28 persons ill from Salmonella infection1985: 19,660 confirmed cases of Salmonella typhimurium illness 1985: 200,000 people ill from Salmonella typhimurium1985: 142 cases and 47 deaths traced to pasteurized Mexican-
style cheese contaminated with Listeria monocytogenes1985: 1500 persons ill from Salmonella infection1984: 200 persons became ill with a Salmonella typhimurium1984: Outbreak of Salmonella typhimurium illness 1983: Over 49 persons with Listeria illness in Massachusetts 1982: 172 persons ill (100 hospitalized) in three Southern states1982: 17,000 persons became ill with Yersinia enterocolitica in
Memphis, Tennessee
The Money that Pays for Our Food is a Source of 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.
Jiang and Doyle. Journal of Food Protection 1999;62(7):805-7
Soy Products Contain Pathogens1998 survey looked at 4 brands of soymilk; five types of microorganisms found in stored soymilk samples. During storage at 5 degrees C, microbial counts increased sharply after 2-3 weeks.
Journal of Food Protection, Vol 61, No 9, 1998, pp 1161-1164
1978 survey found Salmonella in many “health food” products, including soy flour, soy protein powder and soy milk powder. “The occurrence of this pathogen in three types of soybean products should warrant further investigation of soybean derivatives as potentially significant sources of Salmonella.
Applied and Environmental Microbiology, Mar 1979, pp 559-566
Breast Milk Contains PathogensMISCONCEPTION: Until recently, the medical profession claimed that breast milk was sterile.
PATHOGENS: We now know that breast milk contains pathogens, often at very high levels.
IMMUNITY FOR LIFE: The bioactive components in milk program the baby to have immunity for life to any pathogens he comes in contact with.
PASTEURIZE BREAST MILK? Should mothers be required to pasteurize their own milk before giving it to their babies?
DISCRIMINATION: Yet laws prevent mothers from obtaining raw milk to feed their babies should their own supply be inadequate.
J Appl Microbiol. 2003;95(3):471-8.2. Neonatal Netw. 2000 Oct;19(7)21-5.3.-11. various medical journals…
Pasteurization Reduces Protective Effects of Breast Milk1984 Study involving high-risk premature infants
Type of Milk Rate of Infection
Pasteurized human milk + formula 33.0%Raw human milk + formula 16.0%Pasteurized human milk 14.3%Raw human milk 10.5%
The Lancet, Nov 17, 1984
Bias in Reporting Safety of Raw Milk # I
OUTBREAK of campylobacter infection in Atlanta, Georgia
EXTENSIVE TESTING failed to find campylobacter or any other pathogens in any milk products from the dairy. All safety measures had been followed faithfully.
AUTHORS’ CONCLUSION: “The only means available to ensure the public’s health would be proper pasteurization before consumption.”
American Journal of Epidemiology, 1983 Vol 114, No 4
Bias in Reporting Safety of Raw Milk # II
MEXICAN CHEESE: Several incidences of food-borne illness from Mexican-style soft cheeses.
BLAMED ON LACK OF PASTEURIZATION: Officials claim that illness caused by lack of pasteurization.
ACTUALLY DUE TO FAULTY PASTEURIZATION: These cheeses were actually heated but not quite thoroughly pasteurized, so that the protective mechanisms were destroyed, but not all the pathogens. Officials refer to these cheeses as “raw.”
CASES of TB: Several cases of TB among Mexicans consuming typical Mexican foods including soft cheeses have been blamed on the cheese without regard to other lifestyle factors. It is not even clear that TB can be contracted from milk products.
Bias in Reporting Safety of Raw Milk # III
OUTBREAK: November 2001 outbreak of campylobacter in Wisconsin blamed on raw milk from a cow-share program in Sawyer County. The farm has an outstanding safety record.
OFFICIAL REPORT: 70-75 persons ill. (CDC Website)
INDEPENDENT REPORT: Over 800 ill during 12 weeks after
HAMBURGER LIKELY CAUSE: Only 24 of 385 cow share owners became ill. Most had consumed hamburger at a local restaurant. No illness in remaining 361 cow-share owners.
BIAS: Local hospitals tested only those who said they had consumed raw milk; others sent home without investigation.
LAB TESTS CLEAN: Independent lab tests found no campylobacter in the milk.
Bias in Reporting Safety of Raw Milk # IV
CDC REPORT: In 2002, an outbreak of Salmonella Typhimurium was caused by the consumption of raw milk purchased at a dairy producing certified milk in Ohio.”
SOURCE NOT DETERMINED: According to the CDC: “The source for contamination was not determined; however, the findings suggest that contamination of milk might have occurred during the milking, bottling or capping process.”
MANY POSSIBLE SOURCES: There were many possible of vectors of illness on the dairy besides raw milk.
NO MORE RAW MILK SALES: The dairy, which had been in business for decades without incident, caved in to health department pressure.
Raw Milk Production Today
Compared to 30-50 years ago, dairy farmers today can take advantages of many advancements that contribute to a safe product:
Managed rotational grazing ensures healthy cows
Herd testing for disease
Refrigerated bulk tanks
Refrigerated transportation
Easier milk testing techniques
Solution to the “Milk Problem”During the 1800s, there was a 50% death rate
among urban children drinking “Swill Milk,” that is, milk produced in inner city confinement dairies, from cows fed brewery swill and raised in unimaginable filth.
The “Milk Problem” was solved byOutlawing inner city swill dairies,The Certified Milk Movement,
which ensured clean raw milk, andIncreased consumer access to refrigeration,
NOT by Milk Pasteurization Laws.
Pasteurized Milk = Increasing Health Problems in Children
Allergies
Asthma
Frequent Ear Infections
Gastro-Intestinal Problems
Diabetes
Auto-Immune Disease
Attention Deficit Disorder
Summary of Raw Milk SafetySAFEST FOOD: Raw Milk is safer than any other food.
BUILT-IN SAFETY MECHANISMS: Raw milk is the ONLY food that has built in safety mechanisms.
40-YEAR-OLD SCIENCE: Claims that raw milk is unsafe are based on 40-year-old science.
COURT OF LAW: Claims that raw milk is unsafe would not hold up in a court of law.
Heat Resistant Pathogens in Pasteurized Milk
JOHNE’S BACTERIA (paratuberculosis bacteria) suspected of causing Crohn’s disease, now routinely found in pasteurized milk.
B. CEREUS SPORES survive pasteurization.
BOTULISM SPORES survive pasteurization.
PROTOZOAN PARASITES survive pasteurization.
Elliott Ryser. Public Health Concerns. In: Marth E, Stelle J, eds. Applied Dairy Microbiology, New York, Marcel Dekker, 2001.
Proteins in MilkMILK PROTEINS: Three dimensional, like tinker toys
CARRIERS: Carry vitamins and minerals through the gut into the blood stream; enhance the immune system; protect against disease
IMMUNE DEFENSE: Pasteurization and ultra-pasteurization flatten the three-dimensional proteins; the body thinks they are foreign proteins and mounts an immune defense.
DISEASES: Immune attacks lead to juvenile diabetes, asthma, allergies and other disorders later in life
ALLERGIES: More and more people unable to tolerate pasteurized milk; one of the top eight allergies; some have violent reactions to it.
Studies on Raw vs Pasteurized Milk at Randleigh Farm, 1935-1940
Above: Rat fed only raw milk. Good development, healthy fur.
Below: Rats fed only pasteurized milk. Poor development. Hairless areas (acrodynia) due to vitamin B-6 deficiency.
RAW-Milk-Fed Rat, weighed 206 gramsBones longer and more dense
PASTEURIZED-Milk-Fed Rat, weighed 146 gramsBones shorter and less dense
One-to-One Exposure of Femur, Tibia and Fibia
Six-Month StudyBone Development
Guinea Pig Studies of Wulzen and Bahrs
Department of Zoology, Oregon State College
Whole Raw Milk
Excellent growth; no abnormalities
Whole Pasteurized Milk
Poor growth; muscle stiffness; emaciation and weakness; death within one year.Autopsy revealed atrophied muscles streaked with calcification; tricalcium deposits under skin, in joints, heart and other organs.
American Journal of Physiology 1941, 133, 500
Rat Studies of Dr. Ernest Scott & Professor Lowell Erf
Ohio State University
Whole Raw Milk
Good growth; sleek coat; clear eyes; excellent dispositions; enjoyed being petted.
Whole Pasteurized Milk
Rough coat; slow growth; eyes lacked luster; anemia; loss of vitality and weight; very irritable, often showing a tendency to bite when handled.
Jersey Bulletin 1931 50:210-211;224-226, 237
The Milk CureANCIENT: Since ancient times, an exclusive raw milk diet has been used to cure many diseases.
MAYO CLINIC: In the early 1900s, the “Milk Cure” was used at the Mayo Clinic to successfully treat cancer, weight loss, kidney disease, allergies, skin problems, urinary tract problems, prostate problems, chronic fatigue and many other chronic conditions.
ONLY WITH RAW MILK: The Milk Cure only works with raw milk; pasteurized milk does not have these curative powers.
Crewe, JR. Raw Milk Cures Many Diseases, www.realmilk.com
Confinement Dairy SystemCows never leave stalls. Life span averages 42 months.
Modern Milk From Farm to Factory
Feed Given to Confined CowsFeed Result in Milk
Soy Allergenic soy protein and estrogenic isoflavones
GMO Grains Aflatoxins (liver poisons)Bakery Waste Trans fatty acidsCitrus Peel Cake Cholinesterase inhibitors
(pesticides that act as nerve poisons)
Hormones and Antibiotics
Hormones and Antibiotics
Swill from Ethanol Production!
Chemicals used in ethanol production
Adulterated Food DefinitionA food shall be deemed to be adulterated:
(a) if:
(1) It bears or contains any poisonous or deleterious substance which may render it injurious to health; but in case the substance is not an added substance, the food shall not be considered adulterated under this subdivision if the quantity of the substance in the food does not ordinarily render it injurious to health.
According to this FDA definition, pasteurized milk is an adulterated food.
Conventional Dairy Farm Economics30 Cows Producing190 hundredweight of milk per year
Farmers receives about $10 per hundredweight – lowest price in 25 years
Gross income $57,000 per year
Costs include feed (to get high milk yield), vet bills and replacement cows (average life of cow is 42 months)
In 2002, dairy farms went out of business at a rate of 16 farms per day
Economics of Pasture-Based Mixed Farm with Direct Sales
30 Cows on 100 AcresCows produce 100 hundredweight of milk each per year
Farmer sells milk at $4 per gallon and equivalent price for cream, butter and cheese
Gross income from milk and milk products = $150,000
Minimal input for feed, vet bills; no replacement cow costs
PLUS - whey and skim milk used to feed pigs and chickens. Income for eggs, broilers, turkeys, pork, beef, veal and broth = $50,000 with minimal input for feed, etc.
TOTAL INCOME $200,000 with much lower costs
Economics of Pasture-Based Mixed Farm with Direct Sales
If 10% of the population would buy raw milk and other products directly from the farm, we would need 75,000 farms, all making at least $200,000 per year – potential for huge rural revival.
The Wasteland
Compulsory pasteurization laws are largely responsible for the decline of American small towns and rural life.
Pasteurization laws transform what should be a local value- added product into a commodity product.
Pasture-Based Mixed Farm
HogsMeat $Ham $$Bacon $$$Sausage $$Lard $$
Chickens & TurkeysEggs $$Meat $Broth $
Beef (& Lamb)Meat $$Sausage $$$Broth $
VegetablesFreshVegetables $$
Lacto-Fermented Condiments $$$
Dairy CowsFresh Milk $Butter $Cream $Yogurt $$$Cheese $$$$Culled Cows $
Free Input:
Sunlight
Purchased Inputs:• Some grain• Mineral
fertilizers• Equipment
WheySkim Milk
WheySkim Milk
Greens
Manure
Manure
MaleAnimals
$ $ $
Himalayan Girl
Arthur Schopenhauer
All truth passes through three stages.
First, it is ridiculed.
Second, it is violently opposed.
Third, it is accepted as self-evident.
4. Eliminate refined sweetenersSugar
Dextrose
Fructose
Glucose
High Fructose Corn Syrup
Fruit Juices
Sucrose
Glucose Fructose
In animal studies, fructose was found to be harmful while glucose was not.
Fructose and HealthLIVERS of rats on high fructose diet resembled livers of alcoholics.
MALE RATS did not reach adulthood.
ANEMIA
HEART HYPERTROPHY (enlarged and exploded)
DELAYED testicular development in male rats
COPPER DEFICIENCY in combination with fructose interferes with collagen production, hence rat bodies fell apart (copper deficiency widespread in the U.S.).
FEMALE RATS were unable to produce live young.
Sweetener Consumption
Sou
rce:
US
DA
SS
SV
19N
2
19941980
Diseases Associated with Consumption of Refined SweetenersDiabetesHypoglycemiaChronic elevated insulinCoronary heart diseaseCancerInfectious diseasesHyperacidity of the stomachLiver diseaseKidney diseaseInfertilityAsthmaAcne
HeadachesThyroid malfunctionAdrenal malfunctionObesityIncreased desire for alcoholIncreased desire for coffee, tobaccoCandida albicans infectionBone loss Dental decayHyperactivityViolent tendenciesDepression
Natural Sweeteners (Use in Moderation)
Rapadura (Dehydrated Cane Sugar Juice), Maple Syrup and Maple Sugar, Molasses,
Stevia Powder and Raw Honey
Possible causes of sugar cravings
Wrong fats in the diet
Improper preparation of grains
Too few or too many animal foods
Mineral deficiencies
Neuro-toxic additives (MSG, Aspartame)
Ice Cream 1
Homemade Ice CreamCreamMaple SyrupEgg YolksVanilla
Ice Cream 2
Which gives the most energy – carbohydrates or fats?
One molecule glucose
15 enzymes
Numerous vitamins and minerals, especially chromium and magnesium
38 units ATP (energy carrier)
One molecule fat
5 enzymes
Vitamins and minerals
146 units ATP (energy carrier)
5. Eliminate toxic metals and additives as much as possible
Sources of Toxic MetalsALUMINUM Cookware
AntacidsCommercial saltBaking powderDeodorants
MERCURY Amalgam fillingsLarge fish, such as swordfish and tuna
LEAD Water from lead pipesSome cookware glazes and enamelsDark hair dyes
IRON All commercial white flour products
CADMIUM Commercially raised fruits and vegetables
Effects of FluorideMAIN EFFECTS
Depresses thyroid functionEnzyme inhibitor
LEADING TOPre-mature aging ArthritisOsteoporosis Irregular bone growthDegeneration of bone and cartilageMottling of the teeth Acne and other skin problemsDamage to the immune systemHardening of the arteriesGenetic damageCancer Violent Behavior
Kidz Water
Food AdditivesThe average American eats NINE pounds of chemical additives per year
These additives include: Additives, preservatives, dyes, bleaches, emulsifiers, antioxidants, flavors, buffers, noxious sprays, acidifiers, alkalizers, deodorants, moisturizers, anti-caking and anti-foaming agents, conditioners, curers, hydrolizers, drying agents, gases, extenders, thickeners, sweeteners, maturers, fortifiers.
,
Neuro-Toxic AdditivesMSG
Hydrolyzed Protein
Aspartame
Neurotoxins are found in reduced fat milks, anything hydrolyzed, microwaved foods
and many processed products containing “flavorings,” "natural flavorings" or "spices."
Nerve Cells From
Excitotoxins
By
Russell Blaylock, MD
Violence
Artificial SweetenersASPARTAME
(Equal, Nutrasweet)Headaches
SeizuresSudden drop in BP
Brain cancerDamage to retina
Altered neurotransmittersStimulates insulin release
Increased food consumption
SUCRALOSE(Splenda)
Shrunken thymusEnlarged liver and kidneys
Reduced growth rateDecreased red blood cells
Prolonged pregnancyAborted pregnancy
Low birth weightDiarrhea
6. Be Kind to your Grains... and your grains will be
kind to you
(This rule applies to all seed foods: grains, legumes, nuts and other seeds.)
Grain diagram
Additives in White FlourSynthetic vitamin B1
Synthetic vitamin B2
Synthetic Folic Acid
Inorganic Iron
Bleaching Agents
Grain Mill
Supermarket Breads
Good Breads
Proper Preparation of Seed Foods
Imitates natural factors that neutralize the seed’s “preservatives”
and allow it to sprout:
Moisture
Warmth
Slight Acidity
Time
Good Things in Whole GrainsB Vitamins Macro and Trace Minerals
Vitamin E Protein
Essential Fatty Acids Fiber
Bad Things in Whole GrainsPhytic Acid (if not neutralized)
Enzyme Inhibitors (if not deactivated)
Fiber (irritating if not properly prepared)
Rancid Essentials Fatty Acids (if grains are subjected to oxygen & high heat)
Altered Proteins (if grains are subjected to high heat & pressure)
Extruder
Breakfast cereals
Cruel Breakfast
Good BreakfastsFried eggs with no- nitrate bacon and fruit
Scrambled eggs with
sautéed potatoes
Smoothie made with whole yoghurt, egg yolks, fruit and coconut oil
Good Grain Breakfast1. Soak rolled oats in warm water and 1 tablespoon of something acidic (whey, yoghurt, vinegar or lemon juice) overnight.
Oatmeal 2
2. Next morning, bring water and salt to a boil.
3. Add soaked oatmeal, bring to a boil and cook, stirring, for one minute.
4. Cover and let sit several minutes.
Oatmeal 3
5. Serve oatmeal with plenty of butter or cream and a natural sweetener. Sprinkle coconut and/or crispy nuts on top if desired.
Sourdough Pancakes I
Sourdough Pancakes II
Yogurt Dough
Yoghurt, freshly ground whole
grain flour, butter and salt
Quiche
Empanadas
Preparation of Crispy Nuts
Soak raw nuts in salted water 6-8 hours to neutralize enzyme inhibitors, drain and
dry out in warm oven or dehydrator.
Crispy Nuts
Crispy Cashews
Crispy Almonds
Crispy Pecans
Crispy Slivered Almonds
Pepitas
Cookies
Ingredients: Ground crispy nuts, arrowroot powder, butter, Rapadura, salt, flavorings
(vanilla, lemon peel, etc.)
7. Make stock (bone broth)
at least once a week
Chicken Stock I
Whole chicken (including feet) or chicken backs and necksVegetables (onions, carrots, celery)
Vinegar and Filtered Water
Chicken Stock II
Good brothresurrects the dead.
South American Proverb
Chicken Heads
Fish Stock
Fish broth will cure anything!
South American Proverb
Beef Stock
Beef Stock Reduction
MSG Foods
MSG has been linked to: Diabetes, Migraines andHeadaches, Obesity, Autism, ADHA and Alzheimer’s
Foods that contain high levels of MSG
Ingredients that Contain MSGMonosodium glutamate
Hydrolyzed Vegetable ProteinHydrolyzed Protein
Hydrolyzed Plant ProetinPlant Protein ExtractSodium CaseinateCalcium Caseinate
Yeast ExtractTextured Vegetable Protein (TVP)
Autolyzed YeastHydrolyzed Oat Flour
Corn OilSoy Protein Isolate
Flavor Masters
8. Variety Vegetables8. Eat a
variety of freshvegetables and fruits,
preferably organic!
Fruits and Vegetables Highest in Pesticides
StrawberriesPeachesApples PearsRaspberriesCherriesCantaloupe (Mexican)ApricotsGrapes
Green Bell PeppersRed Bell PeppersWinter SquashGreen BeansSpinachPotatoesCelery
Lettuce Salad 1
Some vegetables may be eaten raw.
Tomato Salad
Some Vegetables Should Be Eaten Cooked
Green Leafy Vegetables (Spinach, Chard, Beet Greens, etc.)Cooking neutralizes calcium-blocking oxalic acid.
Cruciferous Vegetables (Cabbage, Brussels sprouts, Broccoli)Cooking neutralizes goitrogens.
Other Cooked Vegetables
Many vegetables provide more nourishment when cooked.
Spinach 1
Broccoli I
Broccoli II
Lentil Soup I
Lentil Soup II
Lentil Soup III
Name this ProductWater, sugar (sucrose), maltodextrin, calcium and
sodium caseinates, high-oleic safflower oil, soy protein isolate, canola oil, soy oil, potassium citrate, calcium phosphate dibasic, magnesium chloride, sodium citrate, artificial flavor, magnesium phosphate dibasic, sodium chloride, soy lecithin, choline chloride, ascorbic acid, carrageenan, calcium carbonate, zinc sulfate, ferrous sulfate, alpha-tocopherol acetate, niacinamide, calcium pantothenate, manganese sulfate, cupric sulfate, vitamin A palmitate, thiamine chloride hydrochloride, pyridoxine hydrochloride, riboflavin, folic acid, biotin sodium molybdate, chromium chloride, potassium iodide, sodium selenate, phylloquinone, cyanocobalamin and vitamin D3 .
9. Reduce Stresses to the BodyAVOID caffeine and other drugs
exposure to pesticides & environmental toxinsamalgam fillings and root canalsVaccinations extremes of heat and colddirty food, water and clothesstale air synthetic fabricsstrong electromagnetic fieldsloud, syncopated musicpartial spectrum fluorescent lightsmicrowaved foodcell phones high heels
The Adrenal GlandAdrenal Medulla – produces adrenaline for “fight or flight.”
Adrenal Cortex – produces “chill out” corticoid hormones that relax and heal the body.
Sugar and caffeine stimulate the adrenal gland to produce adrenaline. The adrenal cortex then produces hormones to bring the body back into homeostasis. With continual stimulation from sugar and caffeine, the adrenal cortex soon becomes exhausted and we can no longer deal with stress.
Spiders given caffeine spun
the most chaotic webs.
Spider Webs
The Body and Brain Cannot Function on Caffeine and Junk Food
Instead of junk food based on sugar, white flour and trans fats, eat real food such as eggs, meat, cheese, pate, liverwurst, meat, nuts, etc.
Instead of caffeine beverages, drink whole raw milk, broth-based soups, kombucha and other lacto-fermented beverages.
10. Put the Principles of Lacto- Fermentation to Work for You
Familiar lacto-fermented foods:Natural cheese and yoghurt
Old-fashioned pickles and sauerkrautGravlox (lacto-fermented salmon)
Fermentation
Alcoholic Fermentation (Action of Yeasts on Sugars):
C6 H12 O6 2C2 H5 OH + 2CO2 (alcohol)
Lactic Acid Fermentation (Action of Bacteria on Sugars)
C6 H12 O6 2C2 H5 COOH + CO2 (lactic acid)
Benefits of Lacto-Fermented FoodsLacto-Fermentation of vegetables, fruits,nuts, grains, dairy products and meats:
A preservation method that
Increases vitamin & enzyme contentAdds lactic acid & beneficial bacteria
Neutralizes anti-nutrients & improves digestibilityBreaks down difficult-to-digest proteins
and carbohydrates
Promotes small scale, rather than monopolistic, farming and food processing
Pounder/J ar,
Salt/Whey
Basic Equipment:Pounder and Mason Jars
Basic Ingredients:Celtic Sea Salt and Homemade Whey
Making Whey I
Making Whey II
Sauerkraut
Lacto-Fermented Pickles
Lacto-Fermented Raspberry Syrup
Peach Chutney
Commercial Ketchup
Lacto-Fermented Ketchup
Lacto-fermented ketchup: Organic tomato paste, fish sauce
(homemade or commercial), seasonings, whey and salt.
Lacto-Fermented BeveragesSOFT DRINKSConcentrated SweetenersAspartameCaffeinePhosphoric AcidArtificial ColorsArtificial FlavorsQuality of Water Unknown
(may contain Fluoride)Cost: about $1/qt
LACTO-FERMENTED BEVERAGESDilute SweetenersMineral IonsEnzymesBeneficial BacteriaLactic AcidNatural FlavorsGood Quality Water Cost: as little as 20c/qt
Americans consume 56 gallons per person of soft drinks per year!
Ginger Ale Lacto-Fermented Ginger Ale made with
Fresh ginger
Fresh lime juice
Rapadura or honey
Whey
Salt
Water
Kefir SodasSee recipes in Eat Fat, Lose Fatby Mary Enigand Sally Fallon
Beet KvassLacto-Fermented Beet Kvass made with
Beets
Whey
Salt
Water
Kombucha
Kvass
Fermented Grain Drink
Commercially Available
Lacto-Fermented Beverages
Coca-Cola
11. Practice forgiveness
Maria’s Grandmot
her
Sarah
ResourcesThe Weston A. Price Foundation
www.westonaprice.orgQuarterly Magazine
Informational Brochures
Yearly Shopping Guide
Annual Conference
Local Chapters
Resources www.NewTrendsPublishing.com
NewTrends Publishing(877) 707-1776Important books on diet and health
Resources
The Price-Pottenger Nutrition Foundation www.price-pottenger.org
(619) 462-7600
SummaryTraditional diets maximized nutrients while
modern diets minimize nutrientsTRADITIONAL DIETS MODERN DIETSFoods from fertile soil Foods from depleted soilOrgan meats over muscle meats Muscle meats, few organs Animal fats Vegetable oilsAnimals on pasture Animals in confinementDairy products raw and/or fermented Dairy products pasteurizedGrains and legumes soaked/fermented Grains refined, extrudedBone broths MSG, artificial flavoringsUnrefined sweeteners (honey, maple syrup) Refined sweetenersLacto-fermented vegetables Canned vegetablesLacto-fermented beverages Modern soft drinksUnrefined salt Refined saltNatural vitamins in foods Synthetic vitamins added Traditional Cooking Microwave, IrradiationTraditional seeds/Open pollination Hybrid seeds, GMO seeds