Health, Beauty and Strength with Nourishing Traditional Diets

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

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

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

Agnes McPhail

Teenager Group

Temptations

Bill Cody’s Wild West Show 1910

South American Children

Modern ChildrenMost modern children have thin faces and need braces to straighten their teeth

Thin Faces

Jordana

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

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

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.

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

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

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

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 monounsaturated 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

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

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

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

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

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

Annual Conference

Local Chapters

Resources

(619) 462-7600

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

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

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

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

Greens

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

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

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

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

Kefir SodasSee recipes in Eat Fat, Lose Fatby Mary Enigand Sally Fallon

Beet KvassLacto-Fermented Beet Kvass made with

Kombucha

Fermented Grain Drink

Commercially Available

Lacto-Fermented Beverages

Coca-Cola

11. Practice forgiveness

Maria’s Grandmot

Annual Conference

Local Chapters

Resources

(619) 462-7600

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